Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Fancy a lactose-free and fat-free cake that's a little bit more interesting than the simple eggs-sugar-flour sponge cake? Well, this might be the answer. There's a large tin of canned pineapple in the cake, which makes it more moist and rich, so it feels like it's made with at least some butter. I must admit I couldn't taste the pineapple in the cake, not even a little, but I still liked the cake. It's covered with a simple cocoa powder glaze, but you could use some of the pineapple syrup from the can to make a white glaze instead..
Pineapple Cake with Cocoa Glaze
(Ananassikook kakaoglasuuriga)
Cuts into 12 slices
3 large eggs
200 g caster sugar
225 g plain/all-purpose flour
2 tsp baking powder
350 g canned crushed pineapple (drained weight, that's one large 580 g can)
Glaze:
150 ml icing sugar
1 Tbsp cocoa powder
2-3 Tbsp water
Drain the canned pineapple, blend the pulp into until smooth.
Whisk the eggs and sugar until thick, pale and foamy. Gently fold in the flour, baking powder and pineapple.
Pour into a buttered or lined 22 cm cake tin.
Bake in the middle of a pre-heated 200 C oven for about 45 minutes, until the cake is risen and light golden (test for doneness with a wooden toothpick).
Take out of the oven and leave to cool in the cake tin for 10 minutes; then trasnfer onto a wire rack to cool completely.
For the glaze, mix all ingredients and smear over the cooled cake.
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