Gluten Free • Paleo • Sugar Free • Dairy Free
My youngest son has turned into a pirate. When you ask him to do something he responds with “Aye Aye Captain”.
Last week he was Fireman Sam; rescuing cats from high trees in his fireman gum boots. He has been using a can of smoked oysters as a telephone to call his Grandma and tonight over dinner he decided the sauce on the end of his chicken ‘nugget’ made it look like an Ice-cream (I’m not even sure where that comes from as they don’t eat Ice-cream in cones).
His older brother is currently a computer fixing, spider farming policeman who lives on a farm in the big city. His imaginary friend Ridgey Didge hasn’t been visiting as much recently as he is busy fighting bush rangers. For a period of time he only responded to being called “Fireman Sam” and had phone conversations (via a proper phone, not a fishy can) with some one called ‘The Man’. The Man gave advice and disciplinary action and told jokes.
The life of a child is as exciting as their imagination allows. They are not bound by social stigma, instead they are encouraged to explore their new world, or worlds with multi personae as in our household. When does it stop? When do we become ‘boring’ adults?
I don’t have any imaginary friends, but I think some of my Facebook friends might not be real. I don’t make people address me by a character name, but I do go by many different alias; Mum, Wife, Lisa, Doctor, Hey you. The only time I have pretend phone calls is when I’m trying to avoid talking to someone. Sure, I have some internal dialogue (“but isn’t that normal” she asks herself?!) but I’m pretty sure the only person answering my questions is me….most of the time!
My creativity is my cooking. I get to create recipes in my own little world, dream up flavours and (attempt) to bring them to the table. It’s no fish can phone or chicken ice-cream but it is the adult version of having a ‘Ridgey Didge’. Surely I’m not the only adult who likes to escape to their own world from time to time? Where is your special world? What do you do?
This Donut Ripple Cake is a classic ‘Lisa’s special crazy kitchen world creation’. It’s a bit out there but oh so pretty. It is so easy to make, but looks and tastes like a fancy, la de dah dessert. The key is to let it sit in the fridge for a few hours before serving. This lets the cream soften the donuts and allows the flavours to intensify. It’s well worth the short wait! The recipe for the Donut Ripple Cake calls for about 2 cups of cream. That’s not easy to achieve from 1 can (which normally gives 1 1/2 cups) so make 2 cans worth of cream and keep the remainder for a treat. You’d rather have too much cream than not have enough to cover the cake.
Decorate the Donut Ripple cake with whatever you have in season. I used strawberries but raspberries, piped cream or even cookie crumbs would make it a pretty swish looking dessert.
- 12 Chocolate Donuts (see recipe below)
- 2-3 cups Coconut Whipped Cream (see recipe below) (make ahead so it can thicken in the fridge before using)
- 1 punnet of Strawberries, cut into halves
- Cocoa for dusting
- 2/3 Cup Almond Meal
- 1/3 Cup Arrowroot
- 1/4 Cup Cocoa
- 1 teaspoon Baking Powder
- 1/4 Cup Maple Syrup/Honey
- 1/2 teaspoon Salt
- 2.5 Tablespoon mashed Sweet Potato (see notes)
- 1/2 Cup Milk (of Choice)
- 1 teaspoon Vanilla Extract
- 1 Egg
- This recipe will make approximately 3 cups- only use what is needed to cover the cake (approximately 2 cups)
- 2 cans Coconut Cream/Milk (400ml can), lid removed and placed in the fridge over night
- 4 teaspoons Vanilla Extract
- 4 teaspoons Maple Syrup
- Arrange the donuts into 3 piles of 4 donuts each.
- Spread cream onto 1 donut and top with another donut. Spread cream onto that donut and place another on top. Repeat til the 4 donuts are joined together.
- Repeat the process for the other 2 piles.
- Place the donut 'piles' on a serving plate lengthways (refer to the step by step photos).
- Completely cover the donuts with whipped cream, making sure no donut is visible.
- If needed, make extra whipped cream to ensure that all the donuts are fully covered.
- Place the strawberries around the base of the Donut Ripple Cake.
- Dust with Cocoa.
- Place in the fridge for a minimum of 3 hours before serving.
- Slice from the narrow end. Each slice will have a cross section of a '4 donut sandwhich'.
- Preheat oven to 200C/400F and grease a 12 donut pan (a mini-muffin pan can also be used but cooking times will vary).
- Sift the dry ingredients together in a bowl.
- In a separate bowl, whisk all wet ingredients together.
- Combine wet and dry ingredients, stirring gently until just combined.
- Pour the mixture into a piping bag and fill up the 12 donut pan rings. (don’t fill batter higher than 3/4 of the way up). This is easier than than spooning the mixture in.
- Bake for 10 minutes (possibly a bit longer if you are not using a regular sized doughnut pan).
- Be careful not to over-bake, especially if you’re making mini’s. They cook quickly.
- Allow to cool in the tin before removing.
- Spoon the thickened cream out of the can, discarding the watery remains.
- Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.