Welcome to Romeo's Food Lady! This blog contains recipes for delicious vegetarian food. Most of these are not recipes authored by me. Rather, this is just a compilation of great veggie food I've found from all over the place, usually tweaked just a little. It's intended to be a reference FOR ME so I don't lose great food I've found nor the changes I've made to suit my tastes, but I'm happy for you to use it, too. After more than 25 years of being a vegetarian, I know what tastes good.
Romeo's Food Lady is named after my friend and cat, Romeo. Romeo is not a vegetarian, but his Food Lady is!

Sunday, March 17, 2013

Irish Chocolate Potato Cake

Here's a confection for your St. Patrick's Day celebration.  Scott made this yesterday with a caramel drizzle, and it's DEE-licious.  Since the cake contains dark chocolate, potatoes, and almonds, I like to think of it as sort of "healthy" for cake.  (Disregarding, of course, the 1/2 lb. of butter and 1 lb. of sugar!)

The cake recipe came from www.europeancuisines.com, and the icing came from a decade-old issue of Vegetarian Times.  We served it after a "St. Patrick's Eve" meal of vegetable and tofu pot pie (recipe here) and boiled cabbage for an Irish-feeling meal.

1 c. cooked potato (see below for specific instructions on the potatoes)
1 1/2 T. AP flour
1 1/2 T. cocoa
2 1/2 c. AP flour
1/2 t. cinnamon
2 rounded t. baking powder
1/2 t. salt
1/2 lb. butter or vegan margarine (I like to use Earth Balance vegan margarine.), at room temperature
2 1/3 c. (1 lb.) granulated sugar
4 eggs
9 rounded T. finely-grated chocolate
5 rounded T. ground almonds
2/3 c. almond milk
1 batch caramel icing (recipe below)

Be sure to prepare the potatoes in advance and allow them to cool COMPLETELY.  Do not add them to the batter if they are even slightly warm.  If you do, the result will be a heavy cake that may fail to rise or rise only partway.  To prepare the potatoes, peel and chunk 2 medium potatoes and boil until soft when pierced with a fork.  Drain them completely, and dry them briefly over low heat.  Remove from heat.  When completely cool, mash well with a potato masher or ricer.

Mix 1/2 T. flour with the cocoa in a small bowl.  Prepare a tube pan (like a Bundt pan) by spraying it well with non-stick spray.  Be sure to cover every crevice and fluting.  Now add the flour/cocoa mixture to the pan and shake it around until every surface is coated.  Failure to proper cover every crevice and surface may result in a cake that does not unmold properly, so take the time to do this part correctly.

Preheat the oven to 350 degrees F.

Sift the 2.5 c. flour once by itself.  Sift it a second time with the cinnamon, baking powder, and salt.

Separate the egg whites from the yolks and set the yolks aside.  In a small mixing bowl, whip the egg whites until stiff but not dry.  Set the whites aside in the refrigerator until ready to use.

In a large mixing bowl, cream the butter with the sugar until light and fluffy.  Add the egg yolks, one at a time, to the creamed mixture, beating well after each addition.  Stir the grated chocolate and ground almonds into the butter mixture.  Add the potatoes and stir again.  Add the flour, alternating with the almond milk, beating gently after each addition.

When the flour and milk are fully incorporated, fold the whipped egg whites carefully into the cake batter.  Spoon the completed batter into the prepared cake pan.  Tap gently once on the counter to settle.

Bake for 1.5 - 2 hours.  With a wooden skewer, start testing for doneness at 1.5 hours and periodically after that until the skewer inserted through the tallest part of the cake comes out clean.  Remove from the oven and allow to rest for 20 minutes in the pan.  Invert on a baking rack and remove from pan to cool completely.  Drizzle with caramel icing (or the icing of your choice), and serve.

Caramel Drizzle Icing

1 c. firmly packed brown sugar
1/2 c. almond milk
2 T. vegan margarine
1/4 t. salt
1 t. almond extract
1 1/2 c. powdered sugar

Combine brown sugar, almond milk, margarine, and salt n a medium saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat to low and cook until mixture is slightly thick, about 5 minutes, stirring occasionally.

Remove from heat.  Stir in almond extract and gradually beat in powdered sugar.  Stir until smooth and creamy.  Let icing cool slightly, and pour over cake.  Icing sets as it cools.

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