Today we made Almond Cake!
This recipe is from the Food Network show, “Everyday Italian”.
1/2C fine yellow cornmeal, 1/2C cake flour, 1t baking powder, 4oz butter, 1/4C almond paste, 1 1/4C powdered sugar, 1/2t vanilla extract, 2 eggs, 4 egg yolks, 1/4C sour cream
Preheat oven to 350.
Whisk together dry ingredients except for sugar. Beat butter and almond paste with mixer on high about 5 minutes. Add sugar on low. Mix until well blended and light and fluffy. Increase mixer to medium and add vanilla, whole eggs and yolks gradually.
Mix well. Reduce speed and add sour cream and dry ingredients until just blended. Spoon evenly into a greased and floured 8″ round cake pan. Bake in the lower third of the oven for 35-40 minutes or until cake is golden and pulls away from sides of pan. Cool in pan on wire rack. Remove. Dust with powdered sugar if desired.
Today I made Coconut Lime Pie!
1 pie crust, 4 eggs, 1C sugar, 1/3C flour, 1/2C plus 2T fresh lime juice (from about 5 limes), 1/3C shredded coconut, 1T vanilla extract
Preheat oven to 325F. Bake pie crust 20 minutes. Cool.
Preheat oven to 300F.
Whisk together eggs and sugar.
Stir in remaining ingredients. Pour filling into pie crust. Bake in middle of oven 20-30 minutes or until center is set. Cool in pan on rack. Chill 1 hour.
Today I made Truffles!
I turned a ganache recipe from Nigella Lawson’s book, “How to Be a Domestic Goddess” into a truffles recipe.
1C plus 4T heavy cream, 2t vanilla extract, 2t unsalted butter, 10 oz bittersweet chocolate
Bring all ingredients to a boil in a heavy saucepan.
I stirred constantly, but Nigella does not specify how often to stir. Once boiling, remove from heat and whisk until smooth and thickened. Cool to room temperature and then chill until very cold. Roll into balls and coat with unsweetened cocoa, coconut or whatever you like.
Store in refrigerator.
Today I made Date Cake!
This recipe is from Sanjeev Kapoor.
2C flour, pinch cinnamon, pinch nutmeg, 1C milk, 1/2C yogurt, 1C powdered sugar, 3/4C butter, melted, 1t vanilla extract, 1/2C dates, 3t baking powder
Preheat oven to 350F or 175C.
Sift dry ingredients. In separate bowl, grind dates with half the milk and yogurt.
Mix with dry ingredients. Add powdered sugar, and mix thoroughly. Mix in melted butter and vanilla extract. Add remaining milk. Pour batter into greased loaf pan.
Bake 20-25 minutes or until toothpick comes out clean. Remove and slice when completely cooled.
Today I made Chocolate Raisin Bars!
2C flour, 2 1/2C brown sugar, 1C butter, 1t salt, 4 eggs, 4T flour, 2t vanilla, 1t baking powder, 1/2t ginger, 1t cinnamon, 1C coarsely chopped pecans or cashews, 12oz chocolate chunks or Mini-Kisses, 1C raisins
Preheat oven to 325F. Cream 1/2C brown sugar with butter and 1/2t salt. Mix in 2C flour. Blend well. Spread mixture into 13″X9″ baking dish (glass or metal). Bake 15 minutes, or until golden brown. Beat eggs with remaining brown sugar. Sift in 4T flour and remaining dry ingredients, including 1/2t salt. Add vanilla. Stir in nuts.
Stir in chocolate. Stir in raisins. Blend well. Spread onto baked crust. Bake 20-25 minutes or until well browned. Cool. Cut into bars.
Today we made Raspberry Cream Cake!
First, we made plain cake.
Then we made the cream.
cream layer: 8 oz heavy cream, 12 oz raspberries, 2T superfine sugar
Push raspberries through sieve. Discard seeds. Reserve 1T sieved raspberries for design layer.
Whip cream with sugar. Fold into sieved raspberries.
Slice cake horizontally into two layers. Spread raspberry cream on cake layers.
design layer: 1T sieved raspberries, 1C powdered sugar
Stir sieved raspberries with powdered sugar. Spoon or pipe onto cream layer with desired design or writing. Chill.