Batley Cake

March 11, 2017

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Here we go, here we go, here we go! I’ve got my fourth St. Patrick’s Day recipe for you today and from now until March 17th I’ll be posting a new one every single day. Today’s gem is Batley Cake.

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If you’ve never heard of it before, believe me you’ll be so glad I’m introducing you. Batley Cake consists of two layers of a soft shortbread cookie or a more cake-like scone with a layer of luscious jam sandwiched between them, all dusted with confectioners sugar. Absolutely perfect with a cup of tea, or coffee if that’s your thing.

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Now you can use whatever jam for the filling that you like, provided it is a thicker, firmer jam, otherwise you risk it leaking out during the baking, leaving you with a rather amazing mess. Me? I chose that lovely Irish Whiskey Marmalade that I told you about when I made those Irish Whiskey Marmalade Tarts. The recipe for the Whiskey Marmalade, those adorable little Whiskey Marmalade Tarts, as well as the refreshing Irish Whiskey Marmalade Cocktail  that I just blogged about last week, all came from my friend Theresa’s debut cookbook Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa’s company, The Green Apron, is an award winning artisan preserve company which she runs from her family’s orchards at Derryclough located near Ballingarry, County Limerick in Ireland.

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All of her preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. Her Irish Whiskey Marmalade is a three fruit marmalade consisting of grapefruit, oranges and lemons and a good glug of Irish Whiskey. It is one of The Green Apron’s best-selling jams and won a bronze Blas na h’Eireann in 2015. As you can see, jams are pretty versatile, delicious not only spread over bread and scones but also scrumptious when used in a variety of other dishes. And Theresa’s book is simply jam-packed full (har, har, har…-forgive me…) with her award winning preserves recipes. Just think of all the culinary masterpieces you can create… You simply must get a copy today!  So anyhoo, now that I’ve finished my shameless promotion of T’s book (for the moment that is…you might see another fantastic recipe of hers before St. Patrick’s Day arrives…) back to this Batley Cake.

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The cake was so soft and tender, sweet but not too sweet. And what really put it over the top was that gorgeous thick layer of Irish Whiskey Marmalade – bright and fresh like a lovely spring day, which I think we’d all like to see at this point! And with that hint of whiskey flavor…well it’s just the thing to get you movin’ on a chilly March morning!

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Batley Cake

  • Servings: One 8-inch cake
  • Difficulty: easy
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recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 225 grams all-purpose flour
  • 110 grams butter
  • 110 grams sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon milk
  • 3 Tablespoons firm jam ( I used the Green Apron’s award winning  Irish Whiskey Marmalade)
  • 1 Tablespoon icing (confectioner’s) sugar

Instructions:

Grease a 20-cm. (8 inch) round cake tin and preheat the oven to 180°C (350°F).

Put flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and baking powder.

Beat the egg, vanilla extract and milk together in a small bowl and then add to the dry ingredients. Blend together using a fork to form a soft dough.

Divide the dough into two and roll or pat out each piece into a 20 cm (8 inch) circle to fit the baking tin. Place one piece of the dough into the tin.

Using the back of a spoon, spread the jam over the dough in the tin to within a half inch of the edge. (If you spread it right up to the edge, the jam will escape out the sides, burn to the sides of the pan and make a mess.) Cover with the second round of dough.

Bake for around 50 minutes, until well risen and golden brown. Leave to cool for about 10 minutes, then remove from the tin and leave to finish cooling on a wire rack.

Just before serving, sprinkle with icing sugar to make it pretty.

Enjoy!

Batley Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Batley Cake:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Mason Cash The Forest Owl Mixing Bowl

Norpro Silicone Pastry Mat

Fat Daddio’s Anodized Aluminum Round Cake Pan – 8″

 

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Caramelized Banana Upside Down Cake

October 5, 2016

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Who doesn’t like the heavenly combination of bananas and caramel? Well this gorgeous Caramelized Banana Upside Down Cake is blanketed with them! It is like Bananas Foster in cake form. So you know the topping is to die for, but the cake is pretty spectacular itself. It is incredibly moist and tender and would be delicious all on its own. But it isn’t alone at all. No indeed. It is topped with all of those sticky, buttery caramelized bananas. Sheer perfection I tell you!

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I made this cake for the Husband. I’ve told you how he just loves all fruit desserts. Well he definitely has a particular soft spot for bananas, so I knew he’d be over the moon for this cake. Lucky for me, it is very easy to whip together because I think it will end up being in high rotation on the dessert roster around here. I came across the recipe on the Broma Bakery blog, but did adapt it a bit. I added some spices and a bunch of rum because…well because how could I resist the delicious combo of bananas and rum? Yeah, I couldn’t. A little booze seems to make anything better, and this cake is no exception. A slice is lovely served solo but a scoop of ice cream or a dollop of whip cream never goes unwelcome.

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The cake is easy to make and comes together quickly. In a little over an hour you can have it on the table. My my my….irresistible looks and heavenly taste – you can’t go wrong with this treat. So if you have some unclaimed bananas hanging around, you know what to do!

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Caramelized Banana Upside Down Cake

  • Servings: one 9
  • Difficulty: easy
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recipe adapted from: Broma Bakery

Ingredients:

For the Caramelized topping:

  • 6 Tablespoons butter
  • 3/4 cup brown sugar
  • 1/2 teaspoon vanilla bean paste
  • 2 Tablespoons Dark Rum
  • 2 – 3 bananas, sliced

For the Cake:

  • 1 banana, mashed
  • 3 Tablespoons butter, melted
  • 1 egg, room temperature
  • 1/3 cup buttermilk
  • 1 Tablespoon Rum
  • 1/2 cup sugar
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup all-purpose flour

Directions:

Preheat oven to 350° F. Grease a 9″ springform pan with butter. Line with parchment paper and butter the parchment paper as well. Line a baking sheet with aluminum foil or parchment and place springform pan on it.

Place the butter brown sugar and vanilla bean paste in a small sauce pan. Heat over low heat until the butter melts. Mix together well. Remove from heat and stir in the rum. Pour the sugar mixture into the bottom of the prepared  springform pan and spread it around evenly. Place the sliced bananas on top of the brown sugar in a circular pattern.

In a medium bowl, mix the baking powder, salt, cinnamon, nutmeg and flour. Set aside.

In the bowl of a stand mixer, place the mashed banana, melted butter, egg, buttermilk, rum, sugar and vanilla bean paste. Mix until combined.

Add the flour mixture to the banana/ buttermilk/ rum mixture and stir until just combined.

Spread the batter evenly over the top of the brown sugar & sliced bananas in the springform pan.

Place in the oven and bake for 40 minutes, or until the top has started to turn golden brown along the edges.

Remove from the oven and allow cake to cool on a wire rack for 10 – 15 minutes. Invert cake onto serving platter.

Serve with vanilla ice cream or perhaps a little whipped cream!

Enjoy!

Caramelized Banana Upside Down Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Caramelized Banana Upside Down Cake:

Kitchen Aid Artisan Stand Mixer

Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste

Kitchen Aid Classic 9″ Springform Pan

9″ Parchment Paper Liners

 


Caribbean Rum Cake

September 30, 2016

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From what I hear, if you’ve travelled to the Caribbean, you’ve indulged in one of their famous Tortuga Rum Cakes. Truth be told, I haven’t been to the Caribbean. I tend to vacation in much more Northern climes…like Iceland.

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What my kind of holiday looks like!

But I do like Rum….so my interest was piqued. These booze laden cakes are rumored to be AH-Mazing and pretty dang difficult to find once folks have returned home. If that sounds familiar and you haven’t been able to satisfy that rum cake craving, don’t fret! I’ve got a recipe here for Caribbean Rum Cake that will taste just as good as those legendary island delicacies. This homemade Caribbean Rum Cake has it all going on. It is rich, it is incredibly moist and perhaps most importantly of all – it is absolutely loaded with booze! Yippee! There is a whole cup of that lovely libation in this cake – 1/2 cup in the batter and another 1/2 cup in the unbelievably decadent buttered rum glaze. Yes…you heard me…buttered rum glaze. And get this – the cake literally soaks in that boozy ambrosia overnight. In the morning you’re met with a cake that has such a velvety texture, I tell you it just melts in your mouth!

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Now this cake does pack quite a punch with all that rum. It might not be the best thing to take to a church social (or maybe it would …) or to a work luncheon (again….perhaps it would be just the thing…). And you may find that after a few slices you begin to talk like a pirate, “Arrrrr”. Dang! If only I would’ve posted this a couple of days early, you could’ve whipped it up for International Talk Like a Pirate Day, which is held on September 19th. Oh well, there’s always next year I suppose. In the meantime I’m sure you can find plenty of other occasions that would be greatly enhanced by the appearance of this incredible cake! So as those beloved pirates say:  Yo ho ho and a bottle of rum!

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Caribbean Rum Cake

  • Servings: one large bundt cake
  • Difficulty: easy
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recipe from: King Arthur Flour

Ingredients:

For the cake:

  • 2 cups (8 1/2 ounces,241 grams) Unbleached All-Purpose Flour
  • 1 1/2 cups (10 1/2 ounces, 298 grams) sugar
  • 1/2 cup (4 ounces, 113 grams) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces, 99 grams) pastry cream filling mix or instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup (4 ounces, 113 grams) vegetable oil (I used coconut oil – YUM!)
  • 1/2 cup (4 ounces, 113 grams) milk
  • 4 large eggs
  • 1/2 cup (4 ounces, 113 grams) white or golden rum
  • 2 teaspoons vanilla
  • 1/4 teaspoon butter rum flavor (optional but excellent)
  • 1/4 cup (3/4 ounce, 23 grams) pecan or almond flour, for dusting baking pan*

For the Rum Soaking Syrup:

  • 1/2 cup (4 oz. 113 grams) unsalted butter
  • 1/4 cup (2 oz. 57 grams) water
  • 1 cup (7 oz. 198 grams) sugar
  • 1/2 cup 4 oz. 113 grams) white or golden rum
  • 1/2 teaspoon vanilla

Directions:

Preheat oven to 325°F. Spritz a 10 to 12 cup bundt pan with cooking spray. Sprinkle on the pecan or almond flour and turn the pan to coat evenly. Set aside.

Place all of the cake ingredients except the rum, vanilla and butter rum flavoring in the bowl of your stand mixer and blend on medium speed for 2 minutes. Be sure to scrape down the bowl after one minute. 

Add the rum, vanilla and flavor if using to the batter and blend for another minute. Pour the batter into the prepared bundt pan and spread level with a spatula. 

Bake the cake for 50 to 55 minutes. You may smell the nut flour toasting at first, especially those not covered in cake batter. When done, the cake will test clean on a cake tester. Bundt cakes are difficult to test properly with a short toothpick. Instead try a piece of dry uncooked spaghetti or linguine. 

Leave the cake in the pan to cool slightly while you make the soaking syrup. 

In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla. 

Use a long skewer to poke holes all over the cake. Pour about 1/4 of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used. 

Cover the pan loosely with plastic wrap and allow the cake to sit out overnight to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert on to your serving plate. 

Serve with hot coffee or tea. The cake is very moist, fragrant and potent. 

Yield: one large or two small bundt cakes. Cake freezes very well.

Enjoy!

*Dusting the cake pan with pecan flour is optional. You can just spray the pan with a non-stick spray. However, the pecan flour a layer of flavorful crust to the outside of the cake. It will also aid in easy release of the cake. I have included a link below if you would like to purchase some pecan flour. Or you could simply make your own by toasting pecans for about 5 minutes in a 350° oven. Once the nuts have cooled completely, place them in a food processor and pulse until they are the consistency you desire. 

Caribbean Rum Cake brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Caribbean Rum Cake:

Kitchen Aid Artisan Stand Mixer

Cuisinart Food Processor

Nordic Ware Bundt Cake Pan

Pecan Flour (Meal) or here

Butter Rum flavor or here


Tres Leches Cake with Dulce de Leche Glaze

May 3, 2016

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Cinco de Mayo is only a couple of days away. You know, Cinco de Mayo. That is the date that folks in Mexico commemorate their victory over France in the Battle of Puebla which took place way back in 1862. I’m not so sure folks here in America know exactly why they’re celebrating, but hey we’ll take any chance for a party, so we’re happy to join in! And it just so happens that I’ve got a great dish for you to bring along to your celebrations…Tres Leches Cake with a boozy, rum laden Dulce de Leche Glaze! Let me tell you, this cake is da bomb! So moist, so sweet and rich, it nearly defies the imagination.

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For those few folks out there who haven’t heard of this confection before, allow me to tell you all about it. “Tres Leches” translates to “three milks”. A Tres Leches cake is a light and airy sponge cake which has been soaked in a milk bath mixture of three different milks, evaporated milk, sweetened condensed milk and heavy cream. Although its origins are not clear, this dessert is very popular in Latin America. And once you take one bite, I assure you, you will know why. That sponge cake soaks up every bit of that sweet, dreamy, ambrosia of a soaking mixture creating the most amazing texture. You might think it would be soggy, but nope. Not soggy, but moist sweet boozy perfection.

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And that rum spiked Dulce de Leche glaze really puts this cake over the top. This recipe is easy but please take care to follow the directions. Now, I won’t lie, there are a few nail-biting moments along the way, like when you suspend the cake upside down to cool (I was sure it was going to fall into a huge pile of crumbles on the counter, but it didn’t) and then when you pour an impossible amount of liquid over the cake (I was sure it would not all get absorbed and my cake would be left ruined bobbing around in that milk lake, but it soaked it all up like a sponge. Maybe that’s why its called a “sponge cake” huh?). Have faith, the cake will be fantastic and you’ll be a Cinco de Mayo legend!

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Tres Leches Cake with Dulce de Leche Glaze

  • Servings: 24 Two Inch Squares
  • Difficulty: easy
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Recipe from: Once Upon a Chef (One of my absolute favorite blogs! Definitely Check it out!)

Ingredients:

For the Cake:

  • 1-1/2 cups all-purpose flour or unbleached cake flour, spooned and leveled
  • 1 cup sugar, divided
  • 2 teaspoons baking powder
  • large egg yolks, at room temperature
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 5 large egg whites, at room temperature
  • 1/8 teaspoon salt

For the Milk Bath (soaking mixture):

  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup plus 2 tablespoons heavy cream
  • 3 tablespoons dark rum

For the Glaze:

  • (13-ounce) can dulce de leche (I found this at the local grocery store in the “Hispanic Specialties” section.)
  • 1 tablespoon dark rum
  • 1/4 cup water

For Baking:

  • One 9 x 13 x 2-inch Pyrex pan, ungreased, plus 4 cups or glasses for inverting the cake pan after baking

Directions:

Preheat the oven to 325° F.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 3/4 cup of the sugar, and baking powder. Mix on low speed for 1 minute to combine. Do not over-mix.

In a medium bowl, whisk the egg yolks to break them up. Whisk in the oil, water and vanilla, one at a time. Add this mixture to the flour mixture and beat with the paddle on medium speed for exactly one minute to aerate it slightly (it’s very important not to overmix). Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more.

In a clean, dry mixing bowl combine the egg whites and salt. Place on the mixer with the whisk attachment (or you can use a hand held mixer with beaters) and whip the egg whites on medium speed until they are white, foamy and beginning to hold a very soft peak. Increase the speed to medium high and add the remaining 1/4 cup sugar in a slow stream. Continue whipping the egg whites until they are shiny and hold stiff peaks.

With a large rubber spatula, fold the egg whites into the batter until just combined. Be very careful not to over-mix. Scrape the batter into the ungreased pan and smooth the top. Bake the cake for about 40 minutes, or until it is set in the middle and golden. Let the cake settle on the stovetop or a rack for 1-2 minutes, then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it may collapse and fall.)

Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at 1/2-inch intervals.

Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour the soaking liquid over the cake. Let it sit for a few minutes to absorb. If it’s slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Place the cake in the refrigerator to chill for at least 8 hours or overnight.

Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum. You better believe this is how I made my glaze and it was superb!). Heat for 30 seconds in the microwave, then whisk to combine. Let the mixture cool to room temperature, then spread over cake. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

Enjoy!

Tres Leches Cake with Dulce de Leche Glaze brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Tres Leches Cake with Dulce de Leche Glaze:

Kitchen Aid Stand Mixer

9″x 13″x 2″ Pyrex Baking Pan

Dulce de Leche

 


Guinness Black Magic Cake

March 15, 2016

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Woohoo! Only two more days until St. Patrick’s Day and my oh my do I have a phenomenal sweet and boozy recipe for you today…Guinness Black Magic Cake! And magic it certainly is! The rich, dark Guinness cake layers are unbelievable moist and chocolatey and blanketed with an enchantingly delicious Ermine Buttercream frosting which is drizzled with a Salted Whiskey Caramel Sauce. I’m telling you, this cake will leave you spellbound to say the least!

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The most surprising thing about this cake for me was that Ermine Frosting. Ermine frosting is an old-fashioned recipe for buttercream. It is also known as Boiled Milk Frosting, Flour Buttercream or Butter Roux frosting. Apparently it was the original frosting for the Red Velvet Cake before Cream Cheese frosting became all the rage. And don’t get me wrong, cream cheese frosting is tasty, but in my humble opinion it can not hold a candle to Ermine Frosting. It was ahhhhh-mazing. So velvety and silky smooth, very light, fluffy and sweet but not toothachingly so. My favorite frosting is Swiss Meringue Buttercream, but Ermine frosting in a very close second. I can’t believe I had no idea it existed before making this cake. Now that I’m “in the know”, I’m sure it will be making appearances here frequently!

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This cake was pretty easy to make all in all. The most difficult step for me was the Caramel Sauce. Yup, Caramel sauce and I have a very tempestuous relationship to put it mildly. I tried to make it as Super Golden Bakes indicated in her blog, however I must admit, I failed in my first attempt. So I went back and made a slight adaptation to my Perfect Salted Caramel Sauce, by adding some Irish whiskey and achieved perfection on my first attempt. That is the caramel recipe that works for me, so that is the one I’ve included here.

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So go ahead and cast a spell over your St. Patrick’s Day crowd this year with this alluring Guinness Black Magic Cake. I promise you, folks will be completely entranced!

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Guinness Black Magic Cake

  • Servings: 8 - 10
  • Difficulty: moderate - mostly because of that tricky Salted Whiskey Caramel Sauce
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recipe slightly adapted from: Super Golden Bakes

Ingredients:

For the cake: (This recipe will make 2 – 9″ cake layers or 3 – 8″ cake layers)

  • 200 g (7 oz) plain flour
  • 350 g  (12 oz ) caster sugar
  • 75 g (3 oz )cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 225 ml  (8 oz) Guinness
  • 225 ml (8 oz) buttermilk or milk soured with 1 tsp lemon juice
  • 100 ml (4 fl oz) coconut oil (can substitute vegetable oil)
  • 1 tsp vanilla extract
  • 1 recipe of Ermine Frosting (to follow)
  • 1 recipe of Salted Whiskey Caramel (to follow)
 Directions:

Preheat the oven to 180°C (350°F). Prepare 3x20cm (8″) pans or 2x23cm (9″) pans – grease and line the bottoms and sides with parchment paper.

Sift the flour, sugar, cocoa powder, soda, baking powder and salt together into a large bowl.

Put the eggs, Guinness, buttermilk, oil and vanilla extract into the bowl of your stand mixer and whisk together on low speed until combined.

Gradually add the dry ingredients and beat for a couple of minutes, scraping the bottom and sides of the bowl. The batter will be fairly thin.

Pour into the cake tins filling only halfway. Bake the 20cm cake layers for about 20-25 minutes (the 23cm cakes take 30-35 minutes) or until the top of the cake is firm and a skewer inserted in the centre comes out clean. Cool on a wire rack.

Pipe or spread the frosting over the layers drizzling caramel over each layer before sandwiching together. Pipe frosting over the top layer and drizzle with caramel. Serve at room temperature (the frosting will harden in the fridge).

Ermine Frosting

Ingredients:

  • 200 g  (7 0z) unsalted butter
  • 200 g  (7 oz) caster sugar
  • 235 ml  (1 cup) milk
  • 5 Tablespoons plain flour
  • pinch salt
  • seeds from 1 vanilla pod
 Directions:

Put the milk and flour in a small saucepan and whisk over medium-low heat until the mixture thickens and the whisk leaves a trail. Transfer to a bowl and cover with cling film, pressing it on the surface to prevent a skin forming. Cool completely before using (speed up the process by putting the bowl in the fridge or freezer).

Whisk the butter and sugar together for about minutes, stopping the mixer and scraping the sides and bottom of the bowl as you go. Make sure that the sugar has completely melted before proceeding. Unmelted sugar is what leads to a grainy buttercream, and no one likes that! Once the butter/sugar mixture is smooth and fluffy, then add the vanilla and salt.

Start adding the milk roux, one tablespoon at a time, until the frosting is completely smooth and has the consistency of whipped cream.

Salted Whiskey Caramel

Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 6 tablespoons unsalted butter, cut into pieces
  • 2 Tablespoons Irish whiskey
  • 1/2 tablespoon fleur de sel
 Directions:

Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350° F.

As soon as the caramel reaches 350°F, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the whiskey and fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks

Enjoy!

Guinness Black Magic Cake brought to you by: Runcible Temps (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Guinness Black Magic Cake:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Stand Mixer

Thermoworks Super-Fast Thermapen Cooking Thermometer

Le Creuset Enameled Cast Iron Sauce Pan

Chicago Metallic Non-Stick 8 – inch round cake pan


Angel Food Cake with Fresh Berries & Whipped Cream

August 12, 2015

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There’s no cake that is quite as summer-y as a slice of light and spongy Angel Food cake topped with fresh sliced berries and a big ole dollop of whipped cream. That cake is so tender and moist and the berries so sweet and refreshing, it raises your mood to a more transcendental level and could almost make you forget how utterly swampy it is outside. I had never attempted to make one at home, always being somewhat intimidated for unknown reasons. Not to mention that I knew, come every May, the local grocer would have Angel Food cakes stacked nearly up to the celestial host they were named after. I rationalized my fear away by thinking -Why should I bother – it would be silly to spend all that time at home making one when I could just pick one up at the store and be done with it. Those store-bought cakes always taste pretty good right? Hmmmmm…..I thought so, until I went ahead and made one at home and found that I was definitely mistaken. Once I took a bite of a homemade Angle Food cake I realized that the store-bought ones were a bit more akin to sweetened styrofoam than I had ever known. Yup….homemade is entirely superior. And I found out that it really was not nearly as difficult to make this classic summer cake as I had previous imagined.

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Now that being said, there are a few things to keep in mind. This cake is mostly egg whites with a little flour added in to help set the structure. So you want to make sure those egg whites whip up fully. To ensure this, your mixing bowl must be clean and free from any oils and not one little bit of egg yolk can be allowed to sneak into your separated egg whites. Once the cake batter is all whipped together, you want to spoon it into a tube pan which has not been greased. The batter will cling and climb up the sides allowing it to rise higher. Once the cake has finished baking, here is the part that completely freaked me out – you have to turn it upside down and leave it inverted to cool. You see, the egg whites are the things that give this cake the rise and until they cool down, the structure is not set and could collapse under the weight of itself. Once I removed what seemed to be a perfect cake from the oven, I just stood there staring at it. I had horrible visions that the second I inverted it, it would crash out onto the counter into a big heap of crumbs. But finally I took a deep breath and just flipped it right on over. All was fine. It just hung upside down there for about 2 hours. The result was this lovely spongy texture. Moist and airy and not too sweet. Perfectly complemented by the sweet fresh berries and cream. Quite heavenly indeed! So if you find yourself with a bunch of extra egg whites this summer, like maybe after you’ve made a big old batch of ice cream, try your hand at a homemade Angel Food Cake. Dare I say you’ll find it…well, divine!

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Angel Food Cake with Fresh Berries & Whipped Cream

  • Servings: one 10 inch cake
  • Difficulty: easy
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recipe slightly adapted from: Completely Delicious 

Ingredients:

  • 1 cup cake flour (113 grams)
  • 1 2/3 cup (333 grams) superfine sugar, divided (can substitute granulated sugar if you don’t have superfine)
  • 1 3/4 cup egg whites (will take 12 -13 eggs depending on their size)
  • 1/2 teaspoon salt
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla bean paste (can substitute vanilla extract)
  • confectioners sugar for dusting
  • Fresh sliced berries – whatever is in season – for serving
  • Whipped Cream for topping

Directions:

Preheat oven to 300°F.

Sift the flour three times, then add 2/3 cup of the sugar and sift again.

Beat the egg whites on low-speed until frothy. Add the salt and cream of tartar and continue to beat until they just begin to form soft peaks. Slowly add the remaining sugar – only adding 2 tablespoons at a time – and beat until the egg white /sugar mixture holds soft peaks. Beat in the vanilla paste.

Here you want to work quickly, but with a gentle hand. Sift the flour mixture over the whipped egg white mixture in 4 additions, gently folding in each addition by hand until it is just incorporated before adding the next.

Spoon into an ungreased 10×4″ tube pan. Rap the pan on the counter a few times to release any bubble and smooth the top before popping it into the oven

Bake cake for approximately 1 1/4 hours, or until it is spongy to the touch and a toothpick inserted into the center comes out clean.

Here comes the scary part….If your pan is a true angel food cake pan and has little feet around the top edges, flip the pan upside down onto a flat surface and let it cool undisturbed for 2 hours. If your pan does not have feet, simply invert it over the neck of a bottle.

Once cool, use a thing knife to gently cut around the edges of the pan to release the cake.

Dust top of cake with confectioners sugar.

Slice cake with a serrated knife, using a gently sawing motion (this cake is delicate and will smoosh easily) and serve with sliced fresh berries and whipped cream.

Enjoy!

Angel Food Cake with Fresh Berries and Whipped Cream brought to you by: Runcible Eats (www.leaandjay.com)


Baileys Chocolate Mud Cake

March 15, 2015

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Ummmm…did someone say Baileys and Chocolate? Sign me up! Oh how I love that combination…which you might have noticed back when I told you about those sinfully delicious Baileys & Coffee Pots de Crème.

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Well, here’s another great recipe in which Baileys and Chocolate have the starring roles, Baileys Chocolate Mud Cake.

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You might be wondering what a “mud cake” is. A mud cake is a cake that has a dense tight crumb. These cakes are usually made by melting the butter and chocolate together in a saucepan and then adding the eggs and dry ingredients to the wet ones in that same pan. A mud cake has a bit of a brownie vibe to it but still is quite definitely a cake.

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A moist, rich, decadent cake which in this case is covered with a silky smooth Baileys Chocolate ganache. Chocoholic’s bliss! Oh my….it is quite possibly a cake that could tempt St. Patrick himself!

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Baileys Chocolate Mud Cake

  • Servings: 10 - 12
  • Difficulty: easy
  • Print

recipe from: Citrus and Candy

Ingredients:

For the Cake:

  • 150 grams unsalted butter, chopped
  • 100 grams dark chocolate, chopped
  • 100 grams caster sugar (can substitute granulated sugar)
  • 100 grams brown sugar
  • 50 grams Dutch cocoa powder, sifted
  • 180ml Baileys Irish Cream Whiskey
  • 170 grams all-purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs, room temperature

For the Baileys Ganache

  • 200 grams good quality dark chocolate, finely chopped
  • 200ml Baileys Irish Cream (you can do 100ml cream and 100ml Baileys if you’d rather not have some much Baileys…but I gotta ask…”What are you like?!! Of course you want it to be all Baileys!)
  • pinch of sea salt
  • 1 Tablespoon (15 grams) unsalted butter, softened to room temperature

Directions:

For the Cake:

Preheat oven to 325° F (160°C). In a pan over low heat, add the butter, chocolate, sugars, cocoa powder and Baileys. When chocolate and butter has melted, whisk together to combine making sure to get rid of any lumps of sugar or cocoa powder. Remove from heat and leave to cool for 5 minutes.

Meanwhile, grease and line an 8″ (20-21cm) round cake tin.

Sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs to the slightly cooled chocolate mixture and whisk to combine. Gently fold in the sifted flour mix until free of lumps.

Scrape into cake tin then bake for about 30 -35 minutes or until a skewer comes out clean (ideally you want to see some moist crumbs stuck to it. This is one cake you don’t want to over-bake so better to be a little under than over). The top of the cake will be a little cracked but no worries, this is normal for a mud cake and you will be covering it with a lovely and oh so concealing ganache.

Remove from oven and cool in tin for 10 minutes before unmoulding and cooling completely on wire rack. Trim the tops of the cake to level (if you wish – I did not).

For the Baileys Ganache:

Place the chopped chocolate in a heatproof bowl and set aside. Bring the cream, Baileys and the salt to a simmer in a pan. Pour over the chocolate and sit for a minute. Gently stir to combine then beat in the butter.

Set aside at room temperature and cool until it is thick enough to spread over your cooled cake. Gently stir the ganache occasionally as it cools to keep the temperature even and the ganache smooth. You can just add the ganache on the top of your cake or spread it over the sides as well. Your choice.

Enjoy!

Baileys Mud Cake Brought to you by: Runcible Eats (www.leaandjay.com)

 

 

 

 


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