Caaaaaake!!!

But how will I eat cake if my head is over there, and my hands are over here?

[caaaaaake-blog]

Easy Chocolate Mousse Serves 2-4

Ingredients: 200 g bitter chocolate (I used 70%) 20 g butter 1 egg yolk (pasteurized) 1,5 dl heavy cream 1 tbsp powdered sugar (I used a bit less) 1 tsp vanilla extract

Directions: 1) Combine the chopped chocolate and the butter in a microwave safe bowl and heat in microwave until melted. It should take between 30 seconds and 1 minute depending on the machine. Heat 20 seconds at a time and stir in between until completely melted. Whisk in the egg yolk and set aside to cool. 2) Poor the heavy cream into a bowl. Whisk until it starts to thicken. Add suger and vanilla, then whisk until it forms stiff peaks. 3) Gently fold the whipped cream into the chocolate mixture. I started by stirring in one tbsp of whipped cream to soften the chocolate before folding the rest of the whipped cream into the mixture. Serve immediately. You may also cover and chill until ready to serve, but no longer than a few hours.

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Chocolate Kahlua Cake with White Russian Frosting

Chocolate Kahlua Cake: Ingredients: 2 cups all purpose flour 1/2 cup cocoa powder 1 tsp salt 1 1/4 tsp baking powder 2 cups sugar 2 eggs 1/2 oil 1 1/2 tsp vanilla extract 3/4 cup Kahlua 3/4 cup milk 

Directions: 1) Preheat the over to 350 degrees. Spray two 8 or 9 inch cake pans with non-stick spray and line with parchment paper. 2) In a medium sized bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Carefully whisk them together. 3) In a large bowl or the bowl of a stand mixer, combine the sugar, eggs, oil, vanilla, Kahlua, and milk. Mix until combined.  4) Add the dry ingredients one half at a time, mixing well and scraping the sides of the bowl after each addition. Then mix for another minute.  5) Divide the cake batter evenly between the two pans, and bake for 25 minutes or until you can insert a toothpick and it comes out clean.

White Russian Frosting Ingredients: 1 cupbutter, softened 1 (2-lb.) package powdered sugar 1/2 cup plus 2 Tbsp. coffee liqueur 2 teaspoons vanilla extract 1/8 teaspoon salt

Directions: Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with coffee liqueur, beating at low speed just until blended after each addition. Stir in vanilla and salt. 

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Bûchettes de Noël (Cocoa Meringues)

Ingredients: 115g powdered sugar 2 tbsp unsweetened cocoa 4 large egg whites (at room temperature) 1/2 tsp cream of tartar 110g superfine sugar

Directions: 1) In a small bowl, whisk together the powdered sugar and cocoa. 2) In a mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat at medium speed while gradually adding one tablespoon of the superfine sugar. When soft peaks form when the beater is raised, add another tablespoon of superfine sugar and increase the speed to high. When stiff peaks form then, gradually beat in the remaining superfine sugar and beat until very stiff and glossy. 3) Sift the cocoa mixture over the meringue and fold it in, preferably using a large wire whisk or a large rubber spatula. 4) Spoon the mixture into the bag fitted with the tube. Starting at the top of the sheet, squeeze the meringue with study pressure. Leave about 1/2 inch between the lines of the meringue. Don't worry if the lines are nubbly or not straight; it adds to their charm. 5) Allow the bûchettes to dry for 1 hour or until set ( when your fingertip touches the surface, the meringue stays intact). 6) Preheat the oven to 200F. 7) Bake for 1 hour or until completely set. The centers can be slightly sticky as they will harden on cooling. Cool completely before carefully removing the meringue strips from the cookie sheets. 

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Salted Caramel Cupcakes Makes about 12

For the Cupcakes: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon sea salt 1 stick of unsalted butter, at room temperature 1 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla 1/2 cup buttermilk

Directions: 1) Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside. 2) Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. 3) Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. 

For Salted Caramel Filling: 1/2 cup sugar 3 tablespoons salted butter, cubed 1/4 cup plus 1 tablespoon heavy cream, at room temperature

Directions: 1) Melt the sugar over medium  high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam — the first time I did this it boiled over! Hence the large pot) and whisk until you get a smooth sauce. Remove from heat and let cool slightly. 2) Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel with a spoon.  Replace the cake piece you cut out and set aside. 

Salted Caramel Buttercream Frosting: 1/4 cup granulated sugar 
2 tablespoons water
 1/4 cup heavy cream
 1 teaspoon vanilla extract 
1 stick salted butter
 1 stick unsalted butter
 1/2 teaspoon sea salt
 1 1/2 cups powdered sugar

Directions: 1) In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. 2) In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined. 3) Scrape down the side of the bowl and add the caramel. Beat on medium high speed for 2 minutes until light and airy, and completely mixed. Mixture should be ready to use without refrigeration. If it’s too runny, refrigerate for 15 minutes. 4) Top caramel-filled cupcakes with frosting. 

Candied Salted Caramel Topper 1 1/4 cups granulated sugar 1/4 teaspoon sea salt 3/4 cup water 2-4 tablespoons of large-crystal sugar.

Directions: 1) Lay out a large piece of parchment on your work surface and spray with cooking oil. Fill a large tub (or your sink) partially full of ice water. 2)Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir. When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking. 3) Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. You can make whatever shapes you desire. When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar. Remove from paper and top cupcakes.

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Chocolate Banana Birthday Cake with Maple Glazed Walnuts

Banana Cake: Ingredients: 60ml milk 90ml melted coconut oil or ghee 90ml maple syrup 1 tsp vanilla extract 5 medium sized mashed, ripe bananas 280g flour 1 tsp baking sode 1 tsp baking powder ½ tsp sea salt 100g chopped walnuts (chopped)

Directions: 1) Preheat oven to 175°C. 2) Lightly oil and dust a 7” round spring form cake pan with flour, shaking out excess. 
3) Put the milk, oil, maple syrup, vanilla, and bananas in a blender and blend until smooth.
 4) In a large bowl combine dry ingredients. Add banana mixture and combine using as few strokes as possible. Fold in walnuts. 
 5) Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes)

Chocolate Cake: Ingredients: 280g flour 50g unsweetened cocoa powder 
2 tsp baking powder
 1 tsp baking soda
 ½ tsp salt 
250ml maple syrup
 300ml milk 90ml melted coconut oil or ghee
 2 tsp vanilla extract
 1 tsp apple cider vinegar



Directions: 1) Preheat the oven to 175°C. 2) Lightly oil and dust a 7” round spring form cake pan with flour, shaking out excess. 3) In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Whisk to combine. 4) In a separate bowl combine the maple syrup, milk, olive oil, vanilla and vinegar. Whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. 5) Pour batter into cake pan and smooth the top. Place in the oven and bake until a toothpick inserted in the center comes out clean (approx. 60 minutes).

Maple Glazed Walnuts: Ingredients: 100g walnuts 60ml maple syrup

Directions: In a dry skillet over medium heat, lightly toast walnuts until fragrant. Add maple syrup to the pan and toss quickly to coat. Remove from pan to let cool.

Dark Chocolate Glaze: Ingredients: 250ml milk 
200 grams high-quality extra dark chocolate 
1 vanilla bean, scraped pinch sea salt

Directions: 1) Slice vanilla bean lengthwise, scrape out the seeds, and place them in a small saucepan. 2) Add cold milk to the saucepan and warm slowly over medium heat. When hot, remove from heat and add chocolate. Stir until fully melted, whisk in a pinch of sea salt and glaze cake immediately. If the glaze sets, simply reheat to melt again.

Assembly: 1) Bake cakes together, on the same rack if possible so that they cook evenly. Let cool completely. Slice each cake in half horizontally (I repeat, make sure they totally cool). You may need to slice the very tops off the cakes to make them straight. Discard (eat) the trimmings. 2) While cakes are baking, make the Maple Glazed Walnuts and Chocolate Glaze. 3) Start with one half of the chocolate cake on the bottom, spoon on about 1/4 of the glaze, with the majority being around the edge so that it oozes out when you place the next layer. Place a banana cake layer on top of the chocolate layer and spoon on glaze, repeat until the top layer. Pour the remaining glaze on the top of the cake and top with Maple Glazed Walnuts. Serve.

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Blood Orange Upside-Down Cake I used the zest of 2 small satsuma mandarins in this cake; if you prefer to use blood orange zest, zest 1-2 blood oranges before cutting off the peels to make the topping. You can make your own crème fraîche by stirring 1 tablespoon buttermilk into 1 cup of heavy cream and letting it sit in a warm spot for 24 hours; alternately, you can substitute the same amount of whole milk in the recipe and increase the flour to 1 3/4 cups – these two variations taste almost identical. The cake benefits from a creamy accoutrement; serve slices with additional crème fraîche, or decorate a pool of crème anglaise with drips of blood orange reduction. All ounce measurements are by weight.

Makes one 9" cake, 8-10 servings

The topping: 3 tablespoons (1 1/2 ounces) unsalted butter, in a few pieces 1/2 cup (3 1/2 ounces) soft light-brown sugar 1 1/2 pounds blood oranges (about 5 medium)

The cake: 4 ounces (1/2 cup) unsalted butter, softened to room temperature 2/3 cup (5 1/4 ounces) granulated sugar 1 1/2 teaspoons finely grated zest from 1-2 blood oranges or tangerines. 1 tablespoon finely grated fresh ginger root (from 3/4 ounce ginger, peeled) 2 eggs, at room temperature 1 1/2 cups (7 1/2 ounces) all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine sea salt

1/4 cup plus 2 tablespoons (3 ounces) crème fraîche 2 tablespoons (1 ounce) blood orange juice 1 teaspoon vanilla extract

Make the topping: Position a rack in the center of your oven and preheat to 350º.

As the oven preheats, place the butter in a 9" round cake pan and put it in the oven to melt. Sprinkle the brown sugar evenly over the butter and return the pan to the oven for about 5 minutes until the sugar is moistened and distributed evenly over the bottom of the pan.

Meanwhile, use a sharp paring knife to slice the top and bottom from the blood oranges. Place a cut-side down, and, following the curve of the orange, cut away the peel and white pith. Cut the orange cross-wise into 3/8" rounds. Repeat with the remaining oranges. Reserve any juices to use in the cake (I like to squeeze the butts and peels to get every last bit of juice).

Lay the orange rounds over the buttery sugar in the pan in a single layer using the fattest pieces and starting with the outer ring, and filling in the center with the smaller pieces. Set aside while you make the cake batter.

Make the cake batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, zest and ginger until fluffy and lightened in color, about 5 minutes on medium speed, scraping down the sides of the bowl occasionally. Add the eggs one at a time, beating after each addition until incorporated, scraping down the sides of the bowl as needed.

Sift the flour, baking powder and salt into a medium bowl.

In a measuring cup, stir together the crème fraîche, blood orange juice and vanilla extract.

With the mixer on low, add 1/3 of the dry ingredients to the butter mixture, let stir to incorporate, then scrape down the sides of the bowl. Add half of the crème fraîche mixture, let incorporate, then scrape. Repeat, adding another 1/3 of the dries, half of the crème fraîche, and the rest of the dries. Remove the bowl from the mixer and fold the batter with a rubber spatula to make sure the batter is completely homogeneous.

Dollop the batter over the orange slices, which may have released some juices and that's a-ok, and spread it evenly.

Bake the cake until a toothpick inserted in the center comes out clean, 35-45 minutes. Let the cake cool for 10 minutes. (If the cake cools too much, the orange goo may stick the pan; no worries, just return the cake to a hot oven for 5 minutes or so to re-melt it.)

Loosen the edges of the cake with a thin knife or offset spatula, invert a large plate over the top of the cake. Wearing oven mitts, grasp the cake and plate together and bravely flip them both over. Rap the plate on the counter a few times to dislodge, then remove the cake pan. Let cool to room temperature, about 1 hour – the cake is still baking from residual heat, so try to resist cutting into it too soon.

For the cleanest slices, use a serrated bread knife to gently saw through the orange slices, which can be a bit messy. Serve slices with extra crème fraîche, or crème anglaise.

The cake is best served shortly after cooling, but will keep for up to 3 days at room temperature.

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Peanut Butter Swirl Brownies

Ingredients: Chocolate Base 120g butter, cubed 170g dark chocolate chips 2/3 cup flour 1/2 tsp baking powder 1/2 tsp salt 1/2 cup brown sugar 3 eggs, room temperature and lightly beaten vanilla extract

Peanut Butter Base: 3/4 cup crunchy peanut butter 60g butter, melted 1/4 cup brown sugar 1/4 tsp salt

Method: In a double boiler add butter and chocolate, stir until melted.

Add brown sugar, eggs and few drops of vanilla extract. Whisk until mixture is smooth.

Add flour, baking powder, salt and stir until well incorporated.

Pour mixture in a 26cm x 16cm dish (or equivalent) then set aside.

Mix all peanut butter base ingredients in a bowl until smooth.

Gradually peanut butter mix over the chocolate mixture in a swirly pattern. Now using a butter knife, gently run the knife lengthwise and crosswise to cut through layers.

Bake in a 160C preheated oven for 45 minutes or until a cake tester comes out clean.

Remove from oven and let it cool before serving.

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Olive Oil Ice Cream

Ingredients: 200ml heavy cream  200ml whole milk 4 egg yolks 100g sugar 1/2 vanilla bean 1/2dl good olive oil

Method:

Scrape the seeds out of the vanilla bean and save for later.

Bring cream, milk, half the sugar and the empty vanilla bean to a boil. Remove the bean right after.

Whisk egg yolks, sugar and vanilla seeds untill light and airy.

Pour the boiling milk mixture over the egg mixture while whisking vigorously. Then pour the mixture back into the pot and gently warm up on low heat untill you reach 83 degrees (181 degrees Fahrenheit) while constantly stirring.

Immediately after, cool down mixture by transferring it to a bowl and submerging the bowl into a larger bowl filled with ice water. Add olive oil and whisk together.

Cool down completely in refrigerator before use. 

[sparklingcleanlies]

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Mujigae Ddeok 
 Korean Rainbow Rice Cake

Ingredients: A 2 pound package of frozen rice flour
 10 Tbspn sugar
 salt
 6 -7 Tbspn water
liquid food coloring (green, pink, and yellow)
 1 Tbspn lemon juice 1 tspn matcha powder 1 tspn cocoa powder

Directions:
 Thaw out frozen rice flour package and put it into a large bowl.
 Sift the rice flour.
 Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
 Place the 8 inch cake ring in the center of the rack.

Brown layer (the bottom layer): Place 1 cup of rice flour in a medium sized bowl. Add 1 ts cocoa powder, a pinch of salt, 2 tbs of white sugar, and 4 ts of water.
 Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms.
 Put the mixture into a sifter and sift into the center of the ring.
 Flatten out the mixture so it sits level in the ring.

Green layer:
 Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs sugar, and 1 ts matcha powder. Put 2 tbs of water and 1 drop of green liquid food coloring into a small bowl and mix well.
 *tip: Use a chopstick to get a very little amount of the food coloring.
 Add the green water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
 Put the mixture into a sifter and sift into the center of the ring. Flatten out the mixture so it sits level in the ring.

Yellow layer: Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
 Put 1 tbs lemon juice, 1 tbs water, and 1 drop of yellow liquid food coloring into a small bowl and mix well.
 Add the yellow water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
 Put the mixture into a sifter and sift into the center of the ring.
 Flatten out the mixture so it sits level in the ring.

Pink layer:
 Place 1½ cup of rice flour in a medium sized bowl. Add a pinch of salt and 2 tbs sugar.
 Put 2 tbs water and 1 drop of hot pink (fuchsia) liquid food coloring into a small bowl and mix well.
 Add the pink water to the rice cake mixture and mix it all up. Press out any wet lumps by rubbing the lumps gently between your palms.
 Put the mixture into a sifter and sift into the center of the ring.
 Flatten out the mixture so it sits level in the ring.

White layer (the top layer):
 Place 1 cup of rice flour in a medium sized bowl. Add a pinch of salt, 2 tbs white sugar, and 4 ts water.
 Mix it up and press out any wet lumps by rubbing the lumps gently between your palms.
 Put the mixture into a sifter and sift into the center of the ring.
 Flatten out the mixture so it sits level in the ring.

To cook:
 Close the lid of the steamer and bring to a boil for 30 minutes over high heat.
 Turn down the heat and simmer another 5 minutes.
 Take out the rice cake and let it cool down. Serve with tea or coffee.

[matchai]

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Cherry Pomegranate Sorbet This recipe makes 1 quart - the vodka is the secret ingredient. It keeps it from freezing into a solid, impenetrable mass. You don’t taste it at all!

Ingrdients: 1⁄2 cup sugar 
3 cups pomegranate juice 1 cup water 2 tablespoons vodka 3/4 cup sweet cherries, chopped Place sugar, 1 cup water, and pomegranate juice in a large saucepan. Bring to a boil over low heat, stirring constantly. Remove from heat and cool to room temperature. Refrigerate until well chilled. Add vodka. Process in an ice cream maker according to manufacturer’s instructions. After 10 minutes in ice cream maker, add cherries.

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Blackberry Macarons Makes: 50 generous sized Macarons (72 regular)

Ingredients for the macerated blackberries:
 200g blackberries (the smaller the better)
 200g water
 100g caster sugar

Start by making your macerated blackberries the day before.

Place water and sugar in a small-medium saucepan, bring to the boil.

Once boiling, add your blackberries and wait until the water just starts to come back to a boil, remove pan from heat and transfer to a bowl. Leave to cool, then cover and refridgerate until needed. (preferably overnight)

Ingredients for the ganache: 
450g blackberries 
400g white chocolate

Next, make your ganache.

Puree your blackberries, and then pass the puree through a fine sieve to remove all the seeds and tough pulp.

Place the puree into a small saucepan.

Transfer the white chocolate to a bain marie.

While the chocolate is gently melting, slowly heat your blackberry puree.

Stir your chocolate constantly and once is has all melted, remove from heat and pour in your warm puree 1/3 at a time. stirring well between each addition.

Once the ganache has come together, pour into a dish and cover the surface with clingfilm/plastic wrap.

Place ganache in the fridge to cool and set.

Ingredients for the macarons:
 300g ground almonds
 300g icing sugar
 300g caster sugar
 75g water
 220g egg whites
 red gel food colouring
 blue gel food colouring

Prepare your baking trays with parchment paper or silicone mats.

Sift the ground almonds and icing sugar to remove the coarse pieces of almond.

In the bowl of your mixer with whisk attachment weigh out 110g of egg whites.

Place the remaining 110g with your almond/icing sugar mix.

Place water and caster sugar into a small saucepan, and start to heat it up – placing a thermometer in the pan.

While the sugar is heating up, combine the egg whites with the almond and icing sugar into a paste.

At this point add colouring. Blackberries aren’t actually black, so you’ll want to bring your mix to a purple. be sure to make the shade extra intense, once you add the meringue the colour will dilute, a lot.

Once your sugar syrup has reached 115C/239F turn your mixer on high speed to begin whipping up your egg whites.

When the temperature reaches between 118-121C/224-249F carefully take the pan of boiling sugar over the the mixer.

Turn the speed down to very low and gently pour the boiling sugar down the side of the bowl.

Once all of the sugar has been poured in, increase the mixer speed back up  to maximum, and let the meringue whip until it has dropped in temperature.

Fold meringue into the almond mix 1/3 at a time, being sure to break up the paste-like mixture. once all the meringue has been added, you can start to work the mix to the correct consistency.

Fold, and work the mix so that that it changes to a lava-like consistency. A good way to test this is to allow the mix to ribbon, then wait a few seconds and the definition of the lines should disappear.

Transfer the mix to a piping bag fitted with a 6mm round nozzle.

Pipe uniformly sized rounds of mix onto your ready-lined trays.

Once piped, turn your oven on to 140C/280F.

The macarons will need to be left to dry out for about 30mins to an hour – once the oven has warmed up, and the macarons have formed skins, and are no longer tacky to the touch, you can place your first few trays in the oven to bake.

They should take 12-14mins to bake, check regularly, and maybe turn them about 8mins into the cooking time.

To check if they are done, the top of the macaron shouldn’t wobble very much.

When out the oven, remove paper/silicone mat off tray and leave on a counter-top to cool down.

Once cool, pair up the macarons ready to fill them.

Drain the macerated blackberries and lay them out on paper-towel to dry off, if they are large, cut them in half.

Place a small blackberry or half a blackberry onto the centre of a macaron half.

Tranfer the ganache into a piping bag, pipe your ganache neatly around the berry.

Place the macaron top over the filling, and pack away into an airtight container and place in the  fridge.

Allow macarons around 2 hours to come up to room temperature for an optimum indulgent experience.

Eat and enjoy!

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Nigella Lawson’s Chocolate Peanut Butter Fudge Sundae
 Serves 4 very lucky people

Ingredients: 175ml double cream 100g milk chocolate, chopped 100g smooth peanut butter 3 x 15ml tablespoons golden syrup 4 scoops toffee or caramel ice cream 4 scoops chocolate ice cream 4 scoops vanilla ice cream 4 x 15ml tablespoons salted peanuts, roughly chopped or left whole to taste

How to serve it:
Put all the cream, chopped chocolate, peanut butter and golden syrup into a saucepan and place on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready.

Get out four sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by one of chocolate and then another of vanilla.

Pour some chocolate peanut butter fudge sauce over each sundae and sprinkle with the salted peanuts.

Hand them round and wait for people to weep with gratitude.

[caaaaaake-blog]

Strawberries + Champagne Cupcakes Makes 18 cupcakes.

Light and airy champagne cupcakes are filled with a fresh champagne-kissed strawberry purée and topped with rich champagne buttercream frosting and candied strawberries. Serve them for a special occasion like New Year’s Eve, Valentine’s Day, the Academy Awards, or a bridal shower. Don’t have one of those coming up? Not to worry: These cupcakes are a celebration in themselves.

Candied Strawberries: 1/2 cup sugar 1 pint strawberries, hulled

Champagne Cake: 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter 1 cup sugar 1/2 teaspoon vanilla extract 3 egg whites 1 cup Champagne

Strawberry Filling: Leftover simple syrup from candied strawberries About 1/2 cup champagne 2 tablespoons cornstarch, dissolved in 1 tablespoon water 1 pint strawberries, hulled

Champagne Buttercream: 2 sticks butter, room temperature 3 cups confectioners’ sugar 1/2 teaspoon vanilla Pinch of salt 1/4 cup champagne

Make the candied strawberries: In a small saucepan over medium-high heat, bring sugar and 1/2 cup water to boil, stirring until sugar has dissolved. Remove from heat; let cool completely. Preheat oven to 200 degrees. Slice strawberries lengthwise as thinly as possible. Dip slices in cooled syrup; place on parchment-lined baking sheet. Reserve syrup. Bake until dry but still bright red, about 3 hours. Immediately transfer chips to a wire rack to cool completely.

Bake the cupcakes: Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin. In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar until light and fluffy. Add vanilla and beat in egg whites one at a time. Beat in flour mixture and champagne in three alternating additions, starting and ending with dry mixture. Pour batter into tins and bake 12 to 15 minutes, or until a toothpick inserted in the center of one of the cupcakes comes out clean.

Make the strawberry filling: Take the remaining simple syrup and pour it into a measuring cup. Add enough champagne to get to 1 cup (you’ll need about 1/2 cup). Pour mixture back into the pan and cook over medium-high heat until the mixture is reduced by about half. Whisk in cornstarch and allow the mixture to thicken. Pour into food processor bowl and allow to cool. Add strawberries and pulse until combined.

Make the champagne buttercream frosting: Beat butter in bowl of stand mixer until light and fluffy. Add confectioners’ sugar 1 cup at a time, beating after each addition. Add vanilla, salt, and champagne; beat until frosting is creamy. (Note: If you started with a bottle of champagne, you’ll have about one glass leftover. The finish line is near, and a victory drink is in order!)

Assemble the cupcakes: Using a small paring knife, cut a small cone from the top of each cupcake. Fill with a heaping teaspoon of filling. Using a pastry bag fitted with a star tip, pipe the buttercream onto each cupcake, swirling decoratively. Finish them off with a couple of candied strawberry chips, and serve.

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“World’s best” Cake – with Cherries and Sheep’s Yoghurt Foam Serves: 8-10

This cake consists of two layers, a moist sponge cake in the bottom, a top of fluffy meringue and crunchy nuts – it might just be the World’s Best Cake.

Ingredients:

For the sponge cake: 150g unsalted butter, room temperature 150g white sugar 150g plain flour 1½ tsps baking powder 5-6 egg yolks 100ml milk

For the meringue: 6 egg whites 300g white sugar 150g hazelnuts, roughly chopped

For the topping: 500ml whipping cream 300g sheep’s yoghurt fresh berries, eg stoned cherries (500g) (alternatively fruit puré or preserved fruit) 1-3 tbsps Frederiksdal Cherry wine or liqueur fresh lemon verbena to garnish (optional)

Instructions:

Heat the oven to 175C/155C fan.

For the sponge cake: Whisk together butter and sugar until pale and fluffy.

Mix flour and baking powder in a bowl.

Beat one egg yolk at a time into the butter-sugar mixture, alternating with the flour and milk.

Spread the dough out on a lined baking sheet.

For the meringue:

Whisk the egg whites for 5 minutes or until soft peaks form, add the sugar and whisk for a further 7 minutes or until stiff peaks form.

Spread the meringue on top of the dough and sprinkle with hazelnuts.

Bake the cake in the middle of the oven for 20-25 minutes, until the meringue is golden. Cool the cake completely before adding the topping.

For the topping:

Whip the cream until light and fluffy. Fold in the sheep’s yoghurt.

Toss the cherries in cherry wine.

Spread the yoghurt-cream on top of the cake, top with the berries and garnish with lemon verbena.

[caaaaaake-blog]

Salt Roasted Pear with Cajeta

Cajeta: makes about 1 1/4 cup cajeta

4 cups (1 L) goat milk 1 cup (200 gr) sugar 1/4 tspn baking soda 2 Tbspn light corn syrup large pinch of salt 1 cinnamon stick

In a dutch oven or a large, heavy-bottomed pot, combine the goat's milk, sugar, baking soda, corn syrup, and salt. Break up the cinnamon stick in a few large pieces and add them to the milk.

Bring the milk to a boil over high heat. When the mixture begins to foam, start stirring. Reduce heat to medium high, keeping the milk at a low rolling boil while stirring. Cook for about 20 minutes, until the milk thickens and turns a beige color.

Reduce heat to low and continue to stir the milk, scraping the bottom of the pot, cooking until it turns a deep orange caramel brown, about 15 more minutes.

Remove the pot from heat and let cool.

Salt Roasted Pears: 5-6 forelle pears, firm but ripe 1 lb coarse sea salt cajeta

Preheat oven to 350 degrees F.

Pour a thin layer of salt to cover the bottom of a deep dish. Nestle the forelle pears vertically into the salt, and cover the pears with more salt until only a bit of the tops show through.

Bake for 35-45 minutes, depending on the size of the pears, until the pears are fork-tender. Remove from oven and let cool briefly. Lift the pears out and brush off the excess salt.

Warm the cajeta briefly and pour over the pears.

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Two-Persimmon Tea Cake This recipe calls for two types of persimmons: puree from heart-shaped hachiyas, and diced, squat fuyus. To make the hachiya puree: Start with 3 large squishy-ripe hachiya persimmons – they should feel like water balloons that are about to burst. Slice them in half and squeeze or scoop the flesh into a mesh strainer set over a large measuring cup or bowl. Work the pulp through with a ladle or rubber spatula. (Extra puree is excellent on its own or over yogurt or oatmeal) Fuyus will be firm when ripe, but look for specimen with a deep reddish-orange hue that have a hint of give. A fruity extra-virgin olive oil will make your cake taste that much better. All ounce measurements are by weight.

Makes one 8x4" loaf

Ingredients: 1 cup (5 ounces) all-purpose flour 3/4 cup (3 1/2 ounces) whole spelt (or whole wheat pastry) flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon cloves 1 cup packed (7 1/4 ounces) light brown sugar 2 large eggs 1/2 cup (3 1/2 ounces by weight) olive oil 3/4 cup (6 ounces) hachiya persimmon puree 1 teaspoon vanilla extract 1 cup toasted walnuts, coarsely chopped or broken up 1/2 cup plump, fresh currants 1 cup fuyu persimmon in 1/2" dice (from 1 large or 2 small fuyus)

Position a rack in the center of the oven and preheat to 350º. Line an 8 x 4" loaf pan with a sling of parchment paper (or grease with softened butter or pan spray).

In a large bowl, sift together the flours, baking powder and soda, salt, and spices.

In another large bowl, whisk together the sugar, eggs, oil, persimmon puree and vanilla.

Gently stir the dry ingredients into the wets until almost smooth, then stir in the walnuts, currants and diced fuyus, and stir to distribute evenly.

Scrape the batter into the lined pan. Bake until a wooden skewer inserted in the center of the cake comes out clean (a few moist crumbs are fine), 60-70 minutes. Cool completely at room temperature.

Slices of cake are excellent toasted and topped with cream cheese, greek yogurt or crème fraîche.

The cake will keep for up to 4 or 5 days at room temperature, but refrigerate it if the weather is humid to prevent mold from forming.

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Salted Chocolate Caramel Tart serves 8-10

For the Tart Dough: 1 1/4 cup unbleached all-purpose flour 1/4 cup Dutch-process cocoa 1/2 cup confectioners’ sugar 1/2 teaspoon espresso powder 1/4 teaspoon kosher salt 9 Tablespoons (4 1/2-ounces) unsalted butter, cold and cut into small cubes 1 extra large egg

For the Caramel: 1 1/2 cups granulated sugar 3 Tablespoons light corn syrup 1/4 teaspoon kosher salt 6 Tablespoons water 6 Tablespoons unsalted butter 6 Tablespoons heavy cream 1 Tablespoon crème fraîche

For the Ganache: 1/2 cup heavy cream 4 ounces semisweet chocolate, finely chopped

Garnish: Sea salt flakes 

For the Tart Dough: In the bowl of a food processor add the flour, sugar, espresso powder and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight. Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes.  On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 10-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps).  Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.  Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 20 minutes.  Remove the weights and foil and bake for another 10-15 minutes until cooked through.  Place on a rack to cool completely.  Once cool, return the tart shell to the baking sheet.

For the Caramel: In a medium saucepan, whisk together the sugar, corn syrup, salt, and water. Cook, without stirring, until it reaches 350º F on a candy thermometer or until amber in color.  Remove from the heat and whisk in the butter, cream, and crème fraîche (the mixture will bubble vigorously) until smooth.  Return the caramel to a low heat and stir until any hard crystals melt.  Pour the caramel into the cooled tart shell and cool slightly; refrigerate until firm, about 4-5 hours.

For the Ganache: In a medium saucepan, bring the cream to a boil.  Put chopped chocolate in a medium bowl and pour hot cream over; let sit 1 minute, then stir slowly with a rubber spatula until smooth.  Pour ganache evenly over caramel and refrigerate until set, about 4-5 hours.  Allow tart to set at room temperature for 15-20 minutes (depending on how warm your kitchen is) before serving.  Sprinkle the tart with sea salt, slice, and serve chilled.

Enjoy!