Hound cake for your canine guests

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Hound Cake150.jpgAll you pastry chefs out there, sit up and take note.

If yours is a dog-friendly establishment, Product Junkie has sniffed out just the recipe for you.

Hound Cake was created as a treat for man's best friend by dog trainer Louise Green, apparently described as the Nigella of the dog food world by family and friends.

As you might expect it's not your usual sweet and sugary cake, rather it's full of wholesome ingredients such as broccoli and pilchards for keeping pooches in tip top condition.

Green was asked to design the cake for World Animal Week (4-10 October) by the World Society for the Protection of Animals which is encouraging people to get baking and hold a 'pet party' to raise money for the organisation to help stray dogs around the world.

Here's the recipe. I'm sure your canine guests would appreciate the addition to the menu.

Hound Cake

For the cake or muffin mixture:
225g Gluten & Wheat free Self Raising Flour
1 teaspoon Bicarbonate of Soda
3 medium Carrots
150ml Sunflower Oil
50ml Water
2 large Free Range Eggs
For the filling:
1 tin of Pilchards in tomato sauce (425g)
4 florets of raw Broccoli
20 - 30ml water
For the muffin topping:
1 small tin Pilchards in tomato sauce (155g)
2 florets of raw Broccoli
10 - 15ml water
For the frosting:
½ lb Potatoes
Tomato sauce from the Pilchards
Pinch of Grated carrot
Pinch of Grated Broccoli
1. Preheat your oven to 180°C/Gas Mark 4 and lightly oil either two seven inch sandwich tins or a large six-cup muffin pan.
2. Sieve the flour and Bicarbonate of Soda into a mixing bowl. Grate the unpeeled carrots into the bowl keeping a small pinch back for decoration later and then add the oil, water and eggs.
3. Mix all the ingredients together and divide the moist cake mixture evenly between either the sandwich tins or the muffin pan. (If using sandwich tins make sure mixture reaches the edges.)
4. Bake on the middle shelf of the oven for approximately 30 minutes for the cakes or about 35 - 40 minutes for the muffins. Remove from oven and allow to cool slightly before removing from the tins.
5. Boil the peeled and cut potatoes and when soft, drain off the water and add the tomato sauce from the tin of pilchards, mash together and put to one side to cool slightly.
6. Prepare your filling/topping by placing the pilchards, chopped broccoli florets and water into a blender & 'blitz' into a paste.
7. Now sandwich the two cakes together with the paste spread or if you are making the muffins decorate the top centre part of each muffin with about two teaspoons of the paste keeping the edges clear for your 'mash' frosting.
8. Now decorate the cake or muffins with 'mash' frosting - you can pipe, fork or dollop.
9. Once frosted sprinkle the top with a pinch of grated carrot and broccoli.
Notes:  Gluten & Wheat free Self Raising flour has been used in this recipe to help minimise any possible irritation to dogs - however you may substitute this for normal self raising flour.

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About this Entry

This page contains a single entry by Diane Lane published on August 27, 2009 5:07 PM.

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