Tuesday, January 27, 2015
My first vote-to-bake dessert from 2015, and the first one in a long while. Most of you guys voted for the Irish Apple Cake for me to bake, and here it is! What drew me to this cake was its dreamy appearance with a light dash of delicious custard sauce. I have a soft spot of any type of vanilla sauce. I think this stems from one of my favorite cafés in the city where I live; they serve this German apple strüdel with vanilla sauce... I usually engulf the strüdel with more sauce than I can eat. Which is exactly what I did with this cake too! :P Rating: 4+ out of 5.
Irish Apple Cake with Custard Sauce: The Kitchen McCabe
Ingredients for the cake:
- 3 Cups Flour
- 2 teaspoons Baking Powder
- ⅛ teaspoon Salt
- ¼ teaspoon Cloves, ground
- ¼ teaspoon Nutmeg, ground
- 6 oz. (¾ cup or 180 g.) Butter, (cold is fine)
- ¾ Cup White Sugar
- 4 large Granny Smith apples
- 2 Eggs
- ¾ Cup Milk
- 2 Tablespoons Sugar (for sprinkling on top of cake)
Ingredients for the custard:
- 3 large Egg Yolks
- 3 Tablespoons White Sugar
- ¾ cup Whole Milk
- 1 teaspoon Vanilla Extract
Instructions for the cake:
- Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake. Preheat the oven to 375 degrees.
- Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
- Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs. Add the ¾ C. sugar to the flour mixture and mix in.
- Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about ¼" wide and then cut into 3 pieces. Toss the apples into the flour mixture and combine them thoroughly.
- In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
- Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula. Sprinkle the sugar over the top of the cake.
- Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
Instructions for the custard:
* Note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
- Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer. Serve warm or cold over apple cake.
Tuesday, January 20, 2015
Being very fashionably late, I hope everyone had a fantastic New Year's Eve and I'm wishing you all the best for 2015. As promised, I'm baking again. Well, I was always baking, even in 2014. But I kept with my favorite recipes which had already been seen here on the blog. This year, I will find the creativity again to make complete new things!
First up, this lovely Nutella star bread. A friend of mine posted a picture of hers on Instagram, and I was immediately inspired to make it to. It might look challenging, but it's more of an assembling task than anything else. The dough has 3 layers of Nutella. And the breading is a lot of fun to do! I featured a handy YouTube video in this post that helped me. Rating: 4 out of 5.
Nutella Star Bread: HandiMania.com
- 450 g (3½ cups) of flour plus around 50 g ( ⅜ cup) for sprinkling
- 180 ml (¾ cup) of milk
- 2 egg yolks (use egg whites for brushing the bread)
- 8 g (1 ½ tsp) of active dry yeast
- 30 g (2 tbsp) of butter
- 70 g (⅓ cup) of sugar
- pinch of salt
- 200 g (around 1 cup) of chocolate spread
- First, pour milk into a saucepan and heat it to 30 C° (around 85 F°). When the milk is warm, add yeast, one tbs of sugar and one tbs of flour and dissolve all ingredients. Let it sit for 15 minutes to activate.
- For the best quality of the dough, sift flour through a sieve. Then, in a large bowl, combine all dry ingredients: flour, sugar and salt.
- Separate egg yolks from egg whites. Save the egg whites for later. When your egg yolks are ready, add them with butter and yeast to the bowl with dry ingredients. Mix everything with a wooden spoon.
- Knead dough for about 7 minutes.
- If your dough is smooth and just a bit sticky, put it into a bowl, cover with a linen cloth, and set it in a warm place. Let it rise for around 40 minutes (it should double its size). When the dough is almost ready, you can turn on an oven and heat it to 180°C/350°F, and put your chocolate spread into a bowl with hot water.
- Place it on a lightly floured surface. Remember to keep some flour for sprinkling at hand. Knead dough for around 1 minute, then divide it into 4 equal parts.
- Roll the first of four parts into a circle. The dough should be 2-3 mm (0,1 inch) thick. Place the dough circle on a piece of baking paper. Take a cake tin and mark it off on the first layer. Now, cover the marked area with a thin layer of chocolate spread. The easiest way is to use a wooden butter knife or a table knife without prongs.
- Roll another layer of dough, place it on the previous one and mark off the cake tin on it. Then, put the chocolate spread on the marked area. Repeat the procedure with the next layer. Finally, the last layer; put it on the previous ones and cover it with a cake tin. Cut excess dough with a knife
- Breading: Using a small glass or a coffee cup, mark the center of the cake. Divide the cake into quarters – start cutting from the marked circle (remember to leave the center intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts.
- Take two parts of the cake in both hands and delicately twist them in opposite directions. Repeat with all pairs to form eight-armed star. Twist the ends of each arm underneath to create a round shape.
- Brush surface of the bread with egg white before putting it into the oven. Bake at 180°C/350°F, for around 15 to 20 minutes. For the first 10 minutes use only lower heater, then turn the upper one too.
This little guy was waiting for the first serving.
Want to make it yourself?
Watch this video for step-to-step instructions using this recipe.
Thursday, December 11, 2014
but between moving, work, and school, I just didn't have the time to try new recipes.
So I've been sticking to some of my favorite old recipes throughout the season.
Pinky promise I'll be back in 2015!
Enjoy my favorite Christmas recipes:
Wednesday, July 16, 2014
With all the dessert recipes to try, I rarely remake things. Only recipes that go into my personal 'Hall of Fame', get to see the light of day more than once. This tiramisu is one of those recipes. In the last few months that I've discovered it, I've made it two, three times already. It's easy to whip up; you don't need to let the tiramisu cool in the refrigerator overnight. And there are very few ingredients needed. But most of all, you don't have to use your oven! Super easy! It's a combination of two tiramisu recipes by Nigella Lawson, now a perfect hybrid of Italian deliciousness! Rating: 5 out of 5.
Tiramisu: Nigella Lawson
- 7 tablespoons espresso coffee (or strong instant coffee)
- 2 tablespoons coffee liqueur
- 15 fine sponge fingers cookies
- 2 large egg whites
- 1 cup mascarpone cheese
- ⅓ cup superfine sugar
- 2 teaspoons unsweetened cocoa
- Make your espresso and pour it into a heatproof jug, adding the coffee liqueur, then leave it to cool. I find 10 minutes outside the window on a cool day does it!
- Break each sponge finger into about 4 and drop the pieces into the martini glasses, then pour the cooled espresso mixture over them. Tamp down gently, making sure the biscuits are soaked all over.
- Using an electric hand-held whisk for ease, beat the egg whites and sugar until they form soft peaks, and set aside for a moment.
- Scrape the mascarpone into another bowl, and beat it with an electric mixer to loosen up the mascarpone. Fold in the egg whites, a third at a time, then dollop this mixture over the soused Savoiardi in each glass, using a spoon to whirl it into a swirly peak at the top.
- Let these stand in the fridge for at least 20 minutes and up to 24 hours, then dust with cocoa, pushing it through a fine-mesh strainer, just before serving.
Thursday, June 5, 2014
"Salty and sweet, soft and chewy these easy to make salted caramel blondies are oozing with sticky caramel goodness. The perfect treat for any caramel lover!" ... is what I read when I spotted this recipe on Pinterest.
I quickly bookmarked the recipe and decided to save it for my study week, when I always crave something baked and sweet. I found the recipe on the blog Roxana's Home Baking. What really lured me into baking these was the dripping caramel sauce on top, it really was addictive! All you have to do is melt caramel candies/fudge with evaporated milk. I gave to various people and I got nothing but positive feedback. I'm sold! Rating: 4.5 out of 5.
Salted Caramel Blondies: Roxana's Home Baking
- 1/2 cup (113 grams) room temperature unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1/2 tsp baking soda
- 7 oz Kraft caramels (I used caramel fudge, worked just as well)
- 1/4 cup evaporated milk
- pinch of sea salt
- 1/4 cup diced cold butter
- 1/4 cup (50 grams) light brown sugar
- 1 egg
- 1/2 cup (60 grams) all-purpose flour
- sea salt (optional)
- 4 oz caramels + 2 tablespoon evaporated milk (optional)
- Heat the oven to 350F. Line an 11x7" baking pan with parchment paper. Set aside
- In a mixing bowl cream 1/2 cup butter with 1/2 cup sugar until light and fluffy. Add 1 egg and vanilla extract. Mix well, scraping the sides of the bowl with a spatula. Add 1 cup of flour and baking soda. Mix until just combined.
- Spread the mixture on the bottom of the prepared baking pan. Bake in preheated oven for 8 minutes. Remove from the oven without turning it off. Meanwhile make the filling.
- In a small saucepan combine the 7 oz caramel and 1/4 cup evaporated milk. Melt over low heat, stirring constantly. Pour over the half baked crust. Sprinkle with sea salt.
- To make the top blondie layer place 1/4 cup butter, 1/4 cup sugar, 1 egg and 1/2 cup flour in a food processor and pulse a couple of times. Crumble it over the caramel layer. Return the pan to the oven and bake for 20 more minutes.
- As soon as you take the blondies out of the oven, sprinkle a pinch of salt on top (optional). Leave to cool completely in the pan before cutting into squares. Serve with more caramel sauce, if preferred.