Tuesday, March 2, 2010

Recipe: Dessert Tagine

For my new dinner menu I wanted to create a dessert tagine and I used the opportunity to participate in a fun cooking challenge over at TobiasCooks.
5th cooking event mediterranean food - MOROCO - tobias cooks! - 10.02.2010-10.03.2010
I'm working on a second recipe that involves chocolate cous cous, but I wanted to do an easier attempt first. The basic concept is a steamed pudding/cake that is steamed by fresh citrus. This is one that anyone can do even if you don't have a tagine.

Oven to 350º F. Butter metal rings or ramekins.

143 g (5 oz) Dates
Ginger nub
Serious pinch of salt
1 T Vanilla paste/1 t vanilla extract
1 t. Baking soda

254 g (9 oz) Unsalted butter, room temp
133 g (4 2/3 oz) Palm sugar or brown sugar
45 g (1.5 oz) Candied ginger
Zest of one orange

223 g (7 7/8 oz) AP Flour
1 t. Baking Powder
1 Egg

Put dates, ginger, salt, vanilla and one cup of water in small sauce pan. Cook about 10 minutes. Turn heat to low and add baking soda. The mixture will be ugly. Cook three minutes and remove from heat. Remove the ginger and set aside.

In a mixer using a paddle, combine the butter, sugar, candied ginger, and zest. Beat for two minutes on medium. Add the date mixture and mix until thoroughly combined. Add the flour and baking powder and mix just until combined. Divide the mixture between the rings.

Surround the rings with freshly chopped oranges, lemons and grapefruit. If using a tagine, cover and set in oven for about 30 minutes. You want the cake to be set but loose. I bake 25 then turn the oven off and let the tagine stay covered to continue cooking.

Whip some cream or add a scoop of vanilla ice cream and enjoy.


tobias cooks! said...

What a fun desert. I never knew one could use the Tajine in such a way. Thanks for participating the event!

Manggy said...

Did the aroma of the citrus fruits successfully permeate the cake? Very creative as usual Rob! Can't wait to see the chocolate cous cous (or whatever you come up with...)

Gfron1 said...

The citrus strongly permeated the cake. I was thinking about putting rind in but there's no need. But of course this opens all sorts of possibilities - tea, coffee, mint, other herbs.

couscous en tajine's said...

i never have eat in marocc this meal but i have try agian maby...

bedroom foods said...

I thought it was an excellent blog, that information has been very helpful in my life, I am a desserts lover, so I really enjoyed this reading, this weekend I want to do one! Thanks for this great moment!