There are many wonderful chocolate cake recipes out there but if you want a really light, fluffy and moist chocolate cake this recipe must be for you. Chiffon cakes sound a bit daunting to make but trust me, they are not hard to make. I saw a chiffon cake recipe in a magazine years ago when I was a teenager and I had to try it. The recipe worked so beautifully that I was hooked. Over the years I’ve given that basic recipe many twists to create my own flavour combinations including this chocolate orange espresso chiffon cake. It has worked beautifully every single time.
A chiffon cake is basically one made by folding a cake batter made with egg yolks and vegetable oil into stiffly beaten egg whites. It has an interesting story too. The cake was invented in 1920 by an American salesman turned caterer. He kept his recipe secret for twenty years before finally selling it to a food company for a hefty sum I suppose.
Now a few technical tricks to make your chiffon cakes perfect: First of all, like in making meringue you must make sure the bowl and beaters and your hands are completely grease-free and dry before you start beating your egg whites. Egg whites don’t beat well if these conditions are not met.
Secondly, you must remember never to oil your chiffon cake tin. I’ll explain that when we come to our next point which is using the right kind of tin. There are special aluminium chiffon cake tins with detachable bottoms for easy removal of the cake. My bundt tin does the job but the proper one I used to own gave better results as it made the unmolding of the cake much easier.
In case of chiffon cakes it’s best not to use non-stick coated tins. You want your batter to cling to the tin and pull itself up. If it’s a bundt tin you are using (like the one I use) you will need to use a wooden skewer and some careful gentle pulling and tugging with your fingers to release the cake from the sides of the tin. A bit fiddly but works for me every time. It just needs a bit of patience and I’d rather be patient than buy a special tin that I have no room to store in my almost exploding kitchen!
The last thing you need to know and do is cooling the cake in the tin upside down! You need to invert the cake in its tin (because it’s clinging to the sides it won’t fall out) and place it on a short-necked bottle or inverted funnel on the counter so that the neck of the bottle or funnel holds the tin (and the cake obviously) in mid-air.
If you are using a non-stick coated tin it’s a good idea to check the cake to make sure it’s clinging to the pan properly. This step will ensure that your cake is very fluffy and of proper hight. The world won’t come to an end if you don’t though so you can skip this stage if you are not feeling very confident.
In the pictures below you can see how the whites and the batter are mixed together, lightly, gently, lovingly… And for those of you who may want to ask if candied peel works for decoration my answer is yes, absolutely! But making the orange slices won’t take more than a few minutes and is totally worth going the extra length if you ask me. I prefer to use clementine juice for the cake because it’s sweeter and more intense in flavour than orange juice and oranges for decoration because orange slices look prettier but use whichever you like better.
There are endless flavour combinations you can use with this recipe as a guide. You can replace the cocoa powder with an equal amount of flour and make an orange chiffon cake or use lemon juice and zest for a lemon one. I’ve even done marbled chiffon cake with very good results. Give your imagination free reign, I’m sure you’ll come up with your very own favourite flavour combos!
So here’s the recipe for one large cake:
For the cake:
For the drizzle:
For candied orange slices:
This stuffed aubergine (eggplant) recipe is quite unusual but really really tasty in my opinion. Just think of the earthy flavour of walnuts and the tangy sweetness of pomegranate syrup (molasses). Doesn’t that sound mouthwatering?
Every Iranian cook has a few stuffed aubergine recipes in their repertoire but most recipes call for meat in some form, in small cubes as in my mother’s recipe or ground as in many others’. The meat (lamb or beef) used for stuffing aubergines is usually mixed with parboiled rice, yellow lentils and herbs. Stuffed aubergines are usually cooked in a sauce flavoured with tomato paste or fresh tomatoes.
The northern Iranian bademjan kabab, however, is completely vegan. I fell in love with it the first time I had it and often make it as a starter for my vegetarian/vegan friends, but not only them as most others seem to enjoy it a lot too. I love the tang of the pomegranate molasses (syrup) and the earthiness of the walnuts. A little cinnamon that the recipe calls for makes it just the perfect flavour combination for me.
Pomegranates grow wild all over the northern regions of Iran. The seeds of wild pomegranates are usually small and the flavour is quite sour. Pomegranate molasses, a very thick reduction of pomegranate juice, is usually made from wild pomegranates. Sugar may only be added if a sweet and sour flavour is desired.
bademjan kabab is traditionally served with plain rice, pickled vegetables (torshi) and sliced or grated large radishes similar to mooli. In the traditional method the aubergines are fried in oil before they are stuffed. In the interest of health I prefer to bake them in the oven. Both methods work nicely. It’s best to use longish aubergines. Asian groceries usually have beautiful long ones that are perfect for this dish.
Different brands of pomegranate molasses vary in tartness and thickness so it’s a good idea to taste the filling and adjust the sweet-sour balance to your liking with a pinch of sugar if you are prefer a slightly sweet and sour flavour.
For a meaty stuffed aubergine recipe check out my yummy Stuffed Aubergines with Garlicky Beef Mince recipe.
It’s that time of year again when I can’t stop myself from pickling whatever I find. Last week I spent two days pickling which reminded me I had often been asked for an easy torshi (Persian pickles) recipe and a post dedicated to torshi was long overdue.
Torshi is an indispensable part of Persian meals, except breakfast of course because it’s vinegary, sharp and often spicy. Iranians believe it aids in digestion of heavy foods so one or even several types are often served with big meals. Torshi bandari is a delicious spicy one that goes very well with most polo khorsh (rice and stew) dishes, kotlet (meat and potato patties) and lamb hotpot (abgoosht).
Bandari in the names of Iranian dishes means they hail from the Persian Gulf port of Bandar Bushehr or Bandar Abbas where the influence of Indian and Arabic cuisines is quite pronounced and the food is quite spicy. This sour and spicy torshi is very easy to make and can be enjoyed right away but it will also keep in the fridge at least for a couple of months.
There are literally hundreds of types of torshi. Most common vegetables used for making torshi are aubergine (eggplants), garlic, peppers, chillies, Jerusalem artichokes, cucumbers, celery, cauliflowers, white and red cabbages, Persian shallots (moosir) and tomatoes. Plums, apples, pears and peaches are often used in pickles too. Most torshi are flavoured with herbs and spices. Vinegar, tomato juice, verjuice and tamarind are used as souring (and preserving) agents.
Each region of Iran and Iranian family has its own favourite torshi recipes according to local produce and preferences. One of the most popular throughout the country is garlic pickles (sir torshi). According to Persian medicinal lore the older it gets, the more health benefits it acquires. I had a jar of twenty year old sir torshi I had made when I started my own family. There’s a five year old one now I made soon after I arrived in my new home.
Making torshi must be an ancient method of preserving vegetables and fruit. The Persian word torshi means “sour” and was borrowed in many languages including Albanian, Bulgarian, Croatian, Egyptian Arabic and Greek most probably in Ottoman times through Turkish tursu (pronounced turshu).
The most important point in making torshi is to make sure all the ingredients are of the highest quality, washed well and air dried for at least half a day so there’s no moisture when they are mixed with vinegar. Any moisture will result in dilution of the vinegar and the torshi will go off quickly. To avoid that drain the chopped vegetables and spread them on clean tea towels and allow to dry before using.