I have been baffled by how now that I am NOT working a 9-5, I actually have had LESS time to blog. Bizarre. And I apologize profusely. However, I have a FABULOUS recipe to give you that I worked very hard to perfect, as I used it as part of the Cinco de Mayo themed menu for my test chef gig with a cool new website you should all know about called KitchenSurfing, which will connect chefs with kitchens with YOUUU! Success! And I will eventually post my main course – Mouth Pinatas. But for now, I made a lovely tres leches ice cream and then to accompany it, a tres harinas (flours) cake. Yes, I made that up. It’s not really a thing. But it should be.

photo courtesy of KitchenSurfing

Now, as you know from reading this blog, I am not really in to desserts. I am more a fruit and cream kinda girl. Plus with the PCOS you aren’t supposed ta be havin that anyways. BUT sometimes I am very in the mood, and I have very specific requirements for cake and ice cream, so I have to make it myself, or be disappointed. One of my favorite movies is Run Ronnie Run, and whenever the part comes up where someone asks “Who likes cake!?” and starts offering slices and Brian Posehn says “Um, EVERYONE!” I always think – EXCEPT MEEEEEE!!! Cake is dry and overly sweet, and frosting (especially buttercream, GROSS) is sticky and thick and hurts my teeth and makes me feel sad. I am here to save you from that disaster.

Serves – All a y’all. (2 8×9″ cake pans or 12 cupcakes

Nutrition – Please. Don’t kid yourself. This dessert is the equivalent to dubstep. It isn’t great for you, but that doesn’t mean it isn’t fun sometimes.

Ingredients –

Cake
2 sticks unsalted butter, room temperature
1 cup AP flour
1 cup plus 1 TB whole wheat pastry flour*
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cups sugar
3/4 cup agave nectar
3 eggs*
2 teaspoons bourbon vanilla extract
1 1/2 cups buttermilk (I made mine with whole milk + 1 TB lemon juice)

Ice Cream
1/2 cup heavy cream
1 cup whole milk
3/4 cup evaporated milk (I used low fat)
3/4 cup coconut milk
2 TB condensed milk
1/4 cup cane sugar
1 TB agave
2 TB honey
1 TB bourbon vanilla extract
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla powder (optional)

Look at those gorgeous CSA eggs! And the pastry flour from our locavore share! NOM. I even saved the eggshells because they were so pretty, and will make for good art when mixed with clear gesso on a canvas. : )

You can make the ice cream mix up to 24 hours in advance and keep in the fridge. Just mix everything together in a pot and warm, whisking until everything is dissolved, then put in a tupperware and pop in the fridge! Ice milk is so much easier than ice cream, and so much better for you.

On to the cake…It is important to note that when you are using coconut flour, you have to use extra liquid. So if you want to omit the coconut flour (and ruin the cake! just kidding) and use AP instead than you need to use 1/2 cup.

Preheat oven to 350 degrees. I used triangle silicone molds, so no need for me to butter and flour any pans

In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla and agave nectar. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just combined. Your cake batter should now have the consistency of very wet sand.

I am going to say something annoying now. I don’t really time my baked goods, maybe its years of living with finicky NYC ovens, but it just never works out. Just watch them after 25 minutes and test with a toothpick, and look for golden brown tops, and a spring when you poke it a little. When its done, let that baby cool while you get out the ice cream maker! Churn the ice cream as directed on your machine. Pop out the center of your cupcake with a spoon and plop some ice cream inside, and replace chunk, OR slice cake and top as I did previously.

What you have in your hands is the perfect cake for people who hate cake. I like to serve it warm. Its just wet enough, just dense enough, with the slightly nutty and naturally sweet flavor of coconut coming through, highlighted by the agave nectar and whisking you off to a place where people have manners and smile and there is sunshine. : ) The tres leches ice cream is light enough to melt quickly and soak the center bites of your cake with a creamy and sweet, wonderfully spiced mouthful of cool delight. This has fast become the most popular dessert I make for people in my life. My roommate requests it at least once a week. Or maybe everyone is just excited that I made a dessert.

It is also safe to say that this cake would be absolutely lovely with my other new found favorite dessert, coconut milk ice cream.

*CSA Ingredients

***Also, I left a quart of the tres leches ice cream with the KitchenSurfing office, which they were kind enough to email me the below photo of the leftovers being enjoyed with with honey and Maldon salt! NOM!