When I was little, I remember looking forward to Christmas holidays at Grandma's to eat this little moka cake. Dive into the nostalgia, traditional and vintage recipes of Quebec with my recipe inspired by my Grandma Joan's. These sweet delights, filled with homemade cranberry, orange and amaretto jam, and covered with buttercream, transport you to a vintage kitchen. Easy to make and perfect for any occasion, these mokas coated with coconut or cornflakes are a real pleasure to share.
EQUIPMENT
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Grandma Joan's Moka Cake
Discover this vintage recipe inspired by those of my grandmother Joan, filled with cranberry jam and coated in buttercream.
Ingredients
Cake
- 2 1/2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs
- 1 2/3 cups sugar
- 2/3 cup vegetable shortening
- 1/2 teaspoon almond extract
- 1 1/2 cups oat milk
Trim
- 2 cups cornflakes or unsweetened coconut
- 12 maraschino cherries (cut into 4) or 24 dried cranberries (cut into 2)
Buttercream
- 4 cups sifted powdered sugar
- 1/2 cup vegetable margarine
- 2 to 3 tablespoons of oat milk
- 1/2 teaspoon vanilla extract
Cranberry, orange and amaretto jam (or store-bought jam of your choice)
- 1 ½ cups fresh or frozen cranberries
- ½ cup sugar
- The zest and juice of a clementine or small orange
- A pinch of salt
- 2 tablespoons of Avril Quebec amaretto
Instructions
- Preheat the oven. Set your oven to 350 degrees Fahrenheit.
- Prepare the mold. Grease a 9 x 13-inch pan. Line it with parchment paper and then grease it again. Flour the pan.
- Sift the dry ingredients. In a bowl, sift together the flour, baking powder and salt.
- Prepare the creamy mixture. In another bowl, beat together the sugar and shortening, then add the eggs one at a time, followed by the almond extract.
- Add the dry ingredients. Add the dry ingredients to the egg mixture alternately with the milk, beginning and ending with the dry ingredients. Do not overmix.
- Spread and bake the cake. Pour the mixture into the mold and bake for 35 to 45 minutes, or until a toothpick inserted comes out clean..
- Prepare the buttercream. In a bowl, beat half of the powdered sugar with the margarine until creamy and light. Then add 2 tablespoons of milk, then stir in the remaining sugar and almond extract. Adjust the texture with a little more milk if necessary. The frosting should be thick enough to hold on the cake, but soft enough to spread easily.
- Prepare the cranberry, orange and amaretto jam. See my recipe here.
- Cool and cut the cake. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and remove the parchment paper. Let cool completely before cutting into pieces about 1 1/2 inches square.
- Assemble the mokas. Cut each piece of cake in half, add a teaspoon of jam in the center, then line them up on a baking sheet or airtight dish. Refrigerate or freeze for a few hours.
- Frost with buttercream. When they are completely cold, cover them with buttercream and then roll them in coconut or cereal. Decorate with a dried cranberry or a small piece of maraschino cherry. If you are a little funkier and to stay in the holiday spirit, you can macerate dried cranberries for a few hours in theQuebec amaretto April!
Notes
Cranberry jam has a unique flavor; you can adjust it to your taste by adding a touch of orange zest.
Nutrition Information
Yield 48 cakes Serving Size 1 cakeAmount Per Serving Calories 175Lipides 7.5gSaturated Fat 3.7gTrans Fat 0.4gUnsaturated Fat 3.4gCholesterol 13mgSodium 84mgCarbohydrates 26gFiber 1gSugar 20gProtein 1.4g
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