Chanterelle Cake

Here we are again in the midst of foraging season and the weather has been perfect... for mushrooms! Lots of rain = lots of delightful goodies to be found.

I've been finding hordes of Chanterelles over the last few weeks and I decided to hide them in cakes. This was today's recipe. I hope you enjoy it as much as I have.

Chanterelle Cake 

(I can't believe it's not Carrot Cake)

Cake Ingredients:

275g sugar
200g butter, melted
4 medium eggs
300g Chanterelles, grated
Candied lemon and orange peel
225g wholemeal plain flour
2 tsp baking powder
1 tbsp vanilla extract (I make my own by steeping vanilla in rum and it's less concentrated than shop-bought versions, so you may only need 1 tsp)

Topping Ingredients:

125g unsalted butter, melted
125g cream cheese
275g icing sugar
Candied lemon peel to decorate

Method:

Preheat oven to 180°C

Grease mini loaf or muffin tin

Mix together the sugar, butter, vanilla and eggs.

Add the grated Chanterelle and candied peel.

Then add the flour and baking powder and mix well.

Fill the loaf/muffin tins about half-full.

Bake for 20-25 minutes, or until a skewer poked in comes out almost clean.

Whisk together the cream cheese and butter.

Add the icing sugar and stir together.

Finally whisk to remove any lumps.

Spread some topping on each (cooled) cake and decorate with candied peel.

Try not to eat them all.

Until next time... Good Foraging.