| 2.9°C Dublin

Halloween treats that aren’t tricky

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

Close

Dark Chocolate Almond Cake with Sweets

Dark Chocolate Almond Cake with Sweets

Pumpkin and Carrot Cake with Jam Icing

Pumpkin and Carrot Cake with Jam Icing

Carrot jam.

Carrot jam.

/

Dark Chocolate Almond Cake with Sweets

I OFTEN get asked to make cakes for Halloween, so this week I have two cakes which are absolutely delicious. My pumpkin and carrot cake is simply a carrot cake with a few twists. During the last few years in the hotel, my head chef Janice has been trying to make things as sustainable as possible and she encourages all the other chefs to not waste anything. For example, in our top tip, we don’t waste the carrot peels — we use them to make carrot jam. It is so simple and easy to prepare and goes great on a slice of bread or scone. Anyway, back to the cake. It is made using grated carrot and pumpkin, which doesn’t change the flavour. The mixed spices are still going to be the main thing coming through. You can switch the butter for oil if you prefer to keep the cake moist for an extra day or two, but I prefer the richness of the butter. Next we have a dark chocolate almond cake with sweets. I use an almond flavourless cake base as it will stay fresh for a few days, but you can use a normal sponge cake too. Once the cake is done, you will need to have some chocolate ganache prepared and cooled enough to stick each chocolate finger around the cake base. I suggest using kitchen twine once all the chocolate fingers are glued in place. When it has hardened, simply place your favourite sweets in the centre of the cake for the ultimate Halloween treat — no tricks. Happy cooking, Kevin

Dark Chocolate Almond Cake with Sweets

Ingredients (serves 4):
■ 125g ground almonds
■ 125g dark chocolate
■ 125g butter, cubed
■ 125g caster sugar
■ 125g (3-4 eggs), separated
■ 2 boxes of Cadbury Fingers
■ 200g Maltesers
■ 200g marshmallow
■ For the ganache:
■ 100ml cream
■ 50g dark chocolate
■ 1 tbsp honey


Method: 
1. Pre-heat the oven to 160C.
2. Grease and line a 20cm or 8-inch loose bottom round cake tin with baking parchment.
3. Place the 125g dark chocolate in a glass bowl set over a saucepan of simmering water over low heat.
4. When melted, remove the bowl from the saucepan and add the butter, cube by cube, stirring until smooth. Fold in half of the sugar and ground almonds. Leave aside to cool.
5. In a separate bowl, whisk the egg whites to a soft peak and slowly add the remaining caster sugar. Continue to beat until a light meringue texture has formed.
6. Next, stir the egg yolks into the cooled chocolate mixture. Then immediately fold the egg white meringue very gently into the mixture.
7. Pour the batter into the prepared cake tin, smooth over the top and bake for 40 minutes, or until the top appears dry. Insert a skewer in the middle and ensure it comes out with a few moist crumbs attached.
8. Remove from the oven and let the cake cool in the tin.
9. Meanwhile, prepare the chocolate ganache by bringing the cream to the boil in a small saucepan.
10. Remove the saucepan from the heat and add in the honey and 50g dark chocolate. Stir until smooth. Set aside for 5 minutes until the ganache has started to set.
11. Remove the cake from tin and place on a serving platter. Carefully pour the chocolate ganache over the top of the cake and around the edges to coat.
12. Carefully stick the Cadbury Fingers around edge of the cake and secure with kitchen twine until set. Layer any remaining biscuits in the centre of the cake.
13. Sprinkle marshmallows, Maltesers or your favourite sweets on the cake. Place in the fridge to allow the chocolate ganache to completely set.
14. When ready to serve, pile even more sweets on top of the cake to create your very own sweet shop.
15. Enjoy within two days — if it lasts that long!

Close

Pumpkin and Carrot Cake with Jam Icing

Pumpkin and Carrot Cake with Jam Icing

Pumpkin and Carrot Cake with Jam Icing

Pumpkin and Carrot Cake with Carrot Jam Icing

Ingredients (serves 6):
■ 140g brown sugar
■ 2 eggs
■ 130g butter, melted
■ 190g plain flour
■ 1 tsp baking powder
■ ½ tsp mixed spices or pumpkin spices
■ 100g grated carrot
■ 100g grated pumpkin
■ 50g sultanas
■ FOR THE FROSTING
■ 200g cream cheese
■ 2 tbsp icing sugar
■ 2 tbsp carrot jam


Method:

1. Pre-heat oven to 160C.
2. Grease and line a cake tin with baking parchment.
3. In a large mixing bowl, beat the brown sugar and eggs until doubled in volume then stir in the melted butter, flour and baking powder.
4. Add in the spices, the grated carrot, grated pumpkin and sultanas,
carefully folding until well combined.
5. Pour into the prepared tin, then bake for 40-50 minutes or until a skewer inserted in the centre comes out clean.
6. Allow to cool in the tin for 15 minutes, then remove from the tin and cool completely on a wire rack.
7. Once the cake is cooled, prepare the frosting. Beat the cream cheese and icing sugar with the carrot jam until thick and creamy.
8. Spread on the cooled cake or refridgerate for 30 minutes for a stiffer icing
9. Enjoy within a few days.

Close

Carrot jam.

Carrot jam.

Carrot jam.

TOP TIP: A PEELY GOOD IDEA FOR AVOIDING WASTE WITH THIS TASTY CARROT JAM

PUT carrot skins to good use with this tasty homemade jam.
In a saucepan, combine 200g peelings with 100g caster sugar and 100ml water. Add the zest and juice of half an orange and a pinch of cinnamon.
Bring to the boil to dissolve the sugar, then using a handheld blender, blend into a coarse marmalade. Place back over a medium heat and simmer for 10-15 minutes until the carrot is cooked and syrupy. Store in a jar in the fridge until needed.

Sunday World Newsletter

Sign up for the latest news and updates

This field is required This field is required

Download the Sunday World app

Now download the free app for all the latest Sunday World News, Crime, Irish Showbiz and Sport. Available on Apple and Android devices


Privacy