Little Goats Cheese Cakes with Strawberry Rhubarb Compote

I found this recipe while blog hunting, I came across a beautiful blog called Kitchen at Camont written by Kate Hill.  I was fascinated by her picture of the little cakes all puffed up and golden and the fact that they were made from goats cheese.  I had to give them a try.  Having read through the recipe, I realized these little golden cakes were really souffle's, I loved that she spooned the batter in little paper cake pans.  I didn't have any cute little paper cake pans on hand, so I used ramekin cups instead.  My little goats cheese cakes didn't puff as nice as Kate's cakes but I think I'll attribute that little irregularity to the fact that I also don't own a copper bowl as Kate does, so my egg whites didn't get that special treatment.  This was a super easy recipe to make and even though, as souffle's go, they do deflate, that only provides a nice little place to fill with a Strawberry Rhubarb Compote. 

Strawberry Rhubarb Compote

1/2 cup brown sugar

1/2 cup granulated sugar

1 cup water

1 pound fresh rhubarb, cut into 1" pieces

1 pound fresh strawberries, hulled and cut into quarters

juice of 1/2 a small lemon 

1.   Combine the brown sugar, granulated sugar and water in a medium heavy bottomed saucepan.  Set on high heat and bring to a boil. lower heat to med. high, add rhubarb and stir, bring to a simmer and cook for 5 minutes.

2.   Add strawberries and stir, bring back to a simmer and cook for 15 minutes until strawberries are soft and syrup has thickened.  Add the lemon juice, stir and remove from heat.

3.   Allow the compote to cool slightly and use warm or cold.

 Little Goats Cheese Cakes

Ingredients

400 gr fresh goat cheese, soft like cream cheese

200 gr white sugar, divided

4 Tablespoons milk

4 eggs, separated

50 gr flour

1 teaspoon pure vanilla 

Preheat oven to 425°

Recipe makes 1 dozen muffin tin sized cakes or 7-8 ramekins.

 

1.   Pass the goats cheese through a food mill or ricer.  You can also use a mesh strainer.

2.   Beat the egg yolks into the strained goats cheese, using a wire whisk.  Add the flour, vanilla and milk and mix until well combined. 

3.   Whisk egg whites with remainder of the sugar on high speed of electric mixer, until stiff peaks form.

 4.   Fold a large spoonful of whites into the egg/cheese mixture.  Combine carefully with a large rubber spatula.  Add remainder of the whites and fold gently but thoroughly.   

                                                            

5.   Spoon into ramekins or muffin tins that have been brushed with softened butter.

6.   Place in the oven and bake for 10 minutes, turn down the oven to 390° and bake another 10 minutes.  Don't worry if the tops puff up and brown, that's as it should be.  

These little golden wonders will fall as all souffle's do. so don't be shy with the Strawberry Rhubarb Compote!  Enjoy!

Gingerbread Baby Cakes with Lemon Cream Cheese Frosting

I remember making Gingerbread cupcakes as a child in grade school,  proudly carrying  my box of freshly made cakes to a special school day function and being able to say, “I made these myself”.   Gingerbread always sparks a warm and cozy feeling in me.  A hot cup of tea with a slice of spicy Gingerbread by a warm fire… ok, I want some now!

These lovely moist and delicious Ginger Baby Cakes have an unusual ingredient, Cola, the caramel flavor compliments the molasses and brown sugar and when topped with a Lemon Cream Cheese Frosting, they are pure Heaven!  This recipe makes 1 dozen personal sized cakes.  Double the recipe and it makes one 8 inch 3 layer cake.

Ingredients

For the cake...

1/2 cup cola

3/4 teaspoon baking soda

1/2 cup molasses

1 cup all purpose flour

1 tablespoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup packed dark brown sugar

1 stick plus 4 Tbs. (12 Tbs.) unsalted butter, melted

2 medium eggs

candied ginger for garnish, optional

1.   Preheat oven to 350°  Butter a medium sized cupcake pan (12 cupcakes) and lightly flour.  Dump excess flour out of pan.  

2.   Bring cola to a boil in a heavy medium sized saucepan.  Remove from heat;  whisk in baking soda, then molasses.  Transfer to a large bowl and cool to room temperature.

 

3.   Whisk sugar, melted butter and eggs into molasses mixture, blend well.  Measure into a sifter, the flour and the next 6 ingredients.  Whisk dry ingredients slowly into molasses mixture.  Blend until smooth. 

4.   Scoop batter into cupcake pan, filling 3/4 full.

5.   Bake cupcakes for 18-20 minutes or until a toothpick inserted into center comes out clean.  Remove pan from oven and allow to cool for 10 minutes.  Carefully remove cupcakes from pan and cool completely on a wire rack.

For the frosting...

8 ounce package of full fat cream cheese, room temperature

4 tablespoons unsalted butter, room temperature

1 cup confectioners sugar, sifted

1 lemon, grated

1.  With an electric mixer, using the paddle attachment, mix butter on medium high speed about 2 minutes.  Beat until butter looks white.  Remove from bowl and set aside.

 2.   In the same bowl, beat the cream cheese, until smooth, add the butter and mix together until smooth and creamy.  Add lemon zest and confectioners sugar and mix until creamy, don't over mix.

3.  Frost cooled cupcakes as desired.  Dice optional candies ginger and sprinkle on top for garnish.

For more yummy recipes click the link below

Lavender and Lovage