tag:blogger.com,1999:blog-30479972264982947552024-03-14T04:17:44.306+11:00Alice Bakes a CakeAlice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-3047997226498294755.post-75199857459118837752023-02-20T11:33:00.000+11:002023-02-20T11:33:02.769+11:00Saffron, orange and yoghurt cake<p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7IKRr8TBBNAGNyXSPvl4xcwGto_JFPReXczmegCyum-BGhFwiITvSqUtrUHsxwgJFTiwsIUdFtiOJGLSdn6Cr6SxyOKjlPFmJUqkMUEGLkzvVyE0R7J3jhyzDVLo3BZ6Llh6wBIi4WCPmdKsrhRgH5V6OzWTg1d8L3YthI9xmK0-JUYaC9-xrLSUrw/s4032/saffron%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7IKRr8TBBNAGNyXSPvl4xcwGto_JFPReXczmegCyum-BGhFwiITvSqUtrUHsxwgJFTiwsIUdFtiOJGLSdn6Cr6SxyOKjlPFmJUqkMUEGLkzvVyE0R7J3jhyzDVLo3BZ6Llh6wBIi4WCPmdKsrhRgH5V6OzWTg1d8L3YthI9xmK0-JUYaC9-xrLSUrw/w640-h480/saffron%20cake.jpg" width="640" /></a></div><span style="font-family: arial;"><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;">I got some saffron for Christmas. I love grocery items as gifts - the sort of things that are useful but a little luxurious, that you might not include in your regular weekly shop. Saffron, which costs a lot for a little, falls squarely into this category. So when a friend had a birthday recently, I was ready with a cake. Saffron is a subtle flavour so know this recipe will still work really well without it. But what it does offer is an enhancement of colour - a warm glow that suffuses the cake. Its fine filaments are flecked through it too, little quivers of colour. Without saffron, what you get is a great everyday orange cake, easily made with ingredients you're likely to already have on hand. But saffron makes it just a little bit special, which is what birthdays - and Christmases - are all about after all. </span></div></span><p></p><p style="text-align: left;"><span></span></p><a name='more'></a><span style="font-family: arial;"><br /></span><p></p><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><b style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0);"><span style="font-family: arial;">Saffron, orange and yoghurt cake<br /></span></b><span style="font-family: arial; letter-spacing: 0.14px;">Recipe adapted from one by Julia Busuttil-Nishimura, as published on <a href="https://thedesignfiles.net/" target="_blank">The Design Files</a></span><span style="font-family: arial; letter-spacing: 0.14px;"><br /></span></div><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial; letter-spacing: 0.14px;">This recipe calls for a 20cm tin but if you only have a 23cm one, by all means use that. </span><span style="font-family: arial;"><span style="letter-spacing: 0.14px;"><br /></span></span></div><p style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial; letter-spacing: 0.14px;">pinch of saffron threads<br /></span><span style="font-family: arial; letter-spacing: 0.14px;">200g caster (superfine) sugar<br /></span><span style="font-family: arial;">zest and juice of an orange<br /></span><span style="font-family: arial;">200g unsalted butter, room temperature<br /></span><span style="font-family: arial;">3 eggs<br /></span><span style="font-family: arial;">1 tsp vanilla (paste or extract)<br /></span><span style="font-family: arial;">150g plain yoghurt (I used Greek)<br /></span><span style="font-family: arial;">250g self-raising flour</span></p><p style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><b style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); letter-spacing: 0.14px;"><b style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); letter-spacing: 0.14px;"><span style="font-family: arial;">Yoghurt drizzle icing<br /></span></b></b><span style="font-family: arial; letter-spacing: 0.14px;">150g icing sugar, sifted<br /></span><span style="font-family: arial; letter-spacing: 0.14px;">50g plain yoghurt<br /></span><span style="font-family: arial;">chopped pistachios, to serve<br /></span><span style="font-family: arial;">orange zest, to serve</span></p><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial;">Preheat the oven to 180C. Grease and line a 20cm round cake tin.</span><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">Place the saffron in a small bowl and pour over two tablespoons of boiling water and let steep for 5 minutes.</span></div><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial; letter-spacing: 0.14px;">Place the sugar and orange zest into the bowl of a stand mixer. Rub the zest into the sugar with your fingers til it's lightly coloured and feels like damp sand. Add the butter and beat til pale and fluffy. Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla, yoghurt, orange juice and saffron (including the water it steeped in) and continue to mix. Don't panic if the mixture splits as it will come together again once the dry ingredients are added.</span></div><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial; letter-spacing: 0.14px;">Fold the flour in by hand until just combined. Spoon into the prepared tin and bake for 45-50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Let cool for 10 minutes, then remove from the tin and transfer to a wire rack.</span></div><div style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); background-color: white; color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial; letter-spacing: 0.14px;">While the cake cools fully make the icing: whisk the icing sugar and yoghurt together in a medium bowl til smooth. Add only a little of the yoghurt at a time, until it achieves your desired consistency. You may not need all of it. Pour over the cooled cake and strew with chopped pistachios and orange zest. </span></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com2tag:blogger.com,1999:blog-3047997226498294755.post-50897801013967798512022-10-14T13:13:00.000+11:002022-10-14T13:13:37.791+11:00Double citrus syrup cake<div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHaIvJwa-Iqrwl_6T46xe53SbJw4f6q2WUiVc-h340LbahUb_yTIyPrA6V14J_9wX7TJJ7IDX1VIp0q3xvtXhTf2xxjX_i5xHvbyI1qreP4Rc4ooze5mOBlRYW4Ff3c6Jo_TysfTAEye-yzy0YGUMcU-FNWoe8CvBLZSiiQvq5sjoVuJYBgF-hB2p8g/s4032/citrus%20syrup%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVHaIvJwa-Iqrwl_6T46xe53SbJw4f6q2WUiVc-h340LbahUb_yTIyPrA6V14J_9wX7TJJ7IDX1VIp0q3xvtXhTf2xxjX_i5xHvbyI1qreP4Rc4ooze5mOBlRYW4Ff3c6Jo_TysfTAEye-yzy0YGUMcU-FNWoe8CvBLZSiiQvq5sjoVuJYBgF-hB2p8g/w640-h480/citrus%20syrup%20cake.jpg" width="640" /></a></div><br /></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">I've got a real affection for cakes flavoured with citrus. The acidity of the fruit spectacularly offsets the sweetness of sugar. The flavour feels bright and fresh in the colder months when it's in season. But perhaps it's just because the colours put me in mind of nasturtiums, a flower I love, that grows wild in Brisbane backyards. And some more southern ones too. I'm lucky enough to have them permanently on display thanks to this beautiful linocut by <a href="http://www.rexaddison.com.au/prints/index.php">my dad</a>, which has pride of place in my living room. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz36c5tlg5jP3OcZcDTSllX6Ih0umMMmxf4C8vN9iQeWKWdgeibpBW-FSvvTYKQ54dNj-5NdWZ1Ue2PPQrvjLjnG-31Co3V-x1sx0UylgaNzpm1PPTt2xWVSEq549UV9td_s6fq63VXargfa_ZVY2184ZSbEWOldxrxWZSd7A5GInv1UORzGzuObJHJw/s2946/Dad's%20print.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2946" data-original-width="2874" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz36c5tlg5jP3OcZcDTSllX6Ih0umMMmxf4C8vN9iQeWKWdgeibpBW-FSvvTYKQ54dNj-5NdWZ1Ue2PPQrvjLjnG-31Co3V-x1sx0UylgaNzpm1PPTt2xWVSEq549UV9td_s6fq63VXargfa_ZVY2184ZSbEWOldxrxWZSd7A5GInv1UORzGzuObJHJw/w624-h640/Dad's%20print.JPG" width="624" /></a></div><br /><span style="font-family: arial; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial; text-align: left;">But this cake! The recipe is by Julia Busuttil-Nishimura, who's responsible for some of my favourite bakes of recent years - this </span><a href="http://alicebakesacake.blogspot.com/2021/01/raspberry-coconut-and-lime-cake.html" style="font-family: arial; text-align: left;">raspberry coconut and lime cake,</a><span style="font-family: arial; text-align: left;"> this </span><a href="http://alicebakesacake.blogspot.com/2020/08/ginger-cake-with-brown-sugar-cream.html" style="font-family: arial; text-align: left;">ginger cake with brown sugar cream cheese frosting</a><span style="font-family: arial; text-align: left;">... It uses both lemon and orange and best of all, can be made in advance, as it has yoghurt in its list of ingredients, and is drenched after baking in a syrup, both of which keep it beautifully moist. I made a 2/3rds quantity here and used a small loaf tin, but the the three egg version (the original recipe, as below) would be lovely in the round. It looks good just as is but if you've got any nasturtiums about, they do make a very pretty (and edible) topping. It's also excellent with berries and cream.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><p><span></span></p><a name='more'></a><span style="font-family: arial;"><br /></span><p></p><div style="text-align: left;"><span style="color: #ffa400; font-family: arial;">Double citrus syrup cake</span><span style="font-family: arial;"><span style="color: #ffa400;"> </span><br /></span><span style="font-family: arial;">Adapted from an original recipe by Julia Busuttil Nishimura, as published on <a href="https://www.abc.net.au/everyday">ABC Everyday</a></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Julia suggests swapping the citrus for whatever you have to hand. Just be mindful of the size of the fruit eg: two limes will be equivalent to one lemon but you'd only need half a grapefruit. One tangelo would be a good swap for an orange but you might need two mandarins, if they were on the smaller side.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><u>cake</u></span></div><div style="text-align: left;"><span style="font-family: arial;">200g unsalted butter, softened</span></div><div style="text-align: left;"><span style="font-family: arial;">200g caster (superfine) sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">3 eggs</span></div><div style="text-align: left;"><span style="font-family: arial;">Zest of 1 orange and 1 lemon</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp vanilla extract</span></div><div style="text-align: left;"><span style="font-family: arial;">225 plain yoghurt (I used Greek)</span></div><div style="text-align: left;"><span style="font-family: arial;">250g (1 2/3 cup) self-raising flour</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><u>syrup</u></span></div><div style="text-align: left;"><span style="font-family: arial;">Juice of 1 orange and 1 lemon</span></div><div style="text-align: left;"><span style="font-family: arial;">100g caster (superfine) sugar</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Preheat oven to 180 deg C and grease and line a 21cm round cake tin.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Cream the butter and sugar until pale and fluffy, either using a wooden spoon or a stand mixer/food processor. Add the eggs, one at a time, making sure each is fully incorporated before adding the next, then add the citrus zest and vanilla.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Add half the yoghurt and half the flour and mix (on low speed if working with a stand mixer/food processor) to combine. Repeat with remaining yoghurt and flour and mix just til batter comes together and there are no white streaks of yoghurt or dry pockets of flour, being careful not to overmix.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Spoon into tin and bake for 40-45 minutes, or until a skewer/toothpick inserted in the middle comes out clean. Remove from oven but leave in the tin on a cooling rack.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Make the syrup by combining sugar and citrus juice in a small saucepan and heating over medium heat until the sugar dissolves. Let simmer for 2-3 minutes until liquid has thickened slightly.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Poke holes in cake and pour syrup over still hot cake and let cool completely in tin.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Turn out and serve, with extra yoghurt, or cream and berries, or simply as is.</span></div><div style="text-align: left;"><section class="RecipeTemplate_recipeContainerSection__0ZgY0 RecipeIngredients_section__ED_hV" data-component="RecipeIngredients" style="box-sizing: border-box; font-family: abcsans, -apple-system, "system-ui", "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif; font-size: 16px; padding: 2rem; scroll-margin-top: inherit; width: 350px;"><fieldset class="RecipeIngredients_fieldset__RRMfo Fieldset_fieldset__JY6Vz" data-component="Fieldset" style="border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; margin-bottom: 1rem; margin-inline: 0px; padding: 0px; scroll-margin-top: inherit;"><div class="RecipeIngredients_checkbox__ehyaY Checkbox_checkboxFieldGroup__RhQdm" data-component="Checkbox" style="box-sizing: border-box; font-size: 0.875rem; margin-bottom: 0.5rem; margin-top: 0.0625rem; scroll-margin-top: inherit;"><br /></div></fieldset></section><section class="RecipeTemplate_recipeContainerSection__0ZgY0 RecipeInstructions_instructions__wy3sF" data-component="RecipeInstructions" style="box-sizing: border-box; font-family: abcsans, -apple-system, "system-ui", "Segoe UI", Roboto, "Helvetica Neue", Arial, sans-serif; font-size: 16px; padding: 2rem; scroll-margin-top: inherit; width: 350px;"><h2 class="Typography_base__k7c9F Heading_heading__XLh_j Typography_sizeMobile24__j8FWA Typography_sizeDesktop32__a1adN Typography_lineHeightMobile32__sHfSN Typography_lineHeightDesktop40__UHQxu Typography_marginBottomMobileSmall__8rIrY Typography_marginBottomDesktopSmall__IsBSx Typography_black__5rKXY Typography_colourInherit__xnbjy Typography_normalise__UWWOc" data-component="Heading" style="--typography-font-family: var(--heading-font-family); --typography-font-weight: var(--heading-font-weight); box-sizing: border-box; color: inherit; font-family: var(--typography-font-family,var(--dls-font-stack-sans)); font-size: 2rem; font-weight: var(--typography-font-weight,900); line-height: 2.5rem; margin-bottom: 1rem; margin-top: 0px; scroll-margin-top: inherit;"><br /></h2><div style="box-sizing: border-box; scroll-margin-top: inherit;"><ul class="ContentAlignment_marginBottom__jDkGS ContentAlignment_overflowVisible__1Fb_1 List_unordered__TB6BG" data-component="List" role="list" style="box-sizing: border-box; list-style: none; margin: 0px; overflow: visible; padding: 0px; scroll-margin-top: inherit;"><li data-component="ListItem" style="box-sizing: border-box; margin-bottom: 0.5rem; padding-left: 1.5rem; position: relative; scroll-margin-top: inherit;"><span class="ListItem_bullet__kJDXC ListItem_square__U6KqB" style="box-sizing: border-box; height: 0.75rem; left: 0px; position: absolute; scroll-margin-top: inherit; top: 0.25rem; width: 0.75rem;"></span><br /></li></ul></div></section></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-64031180402990215902022-04-27T15:04:00.000+10:002022-04-27T15:04:29.429+10:00Sesame cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0C7S3DtoM_F1jpwX6zELZvxdnhSbjTyd4MSsUg8Twj7BLHHSVJQ80SjLbM9zQqGxK7bDBJiNdzsaVopOSpmrBTU07FwC8IbVWVo7SpZGyYp2zmRDojXjYeNw78j9CWT7h_oK-imMLLb9ai5Pn00TypHkIAjkAm9oqF7xc-U7q84bvuec1vo5XMuHPg/s4032/sesame%20cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis0C7S3DtoM_F1jpwX6zELZvxdnhSbjTyd4MSsUg8Twj7BLHHSVJQ80SjLbM9zQqGxK7bDBJiNdzsaVopOSpmrBTU07FwC8IbVWVo7SpZGyYp2zmRDojXjYeNw78j9CWT7h_oK-imMLLb9ai5Pn00TypHkIAjkAm9oqF7xc-U7q84bvuec1vo5XMuHPg/w514-h640/sesame%20cake.JPG" width="514" /></a></div><br /><p style="text-align: left;"><span style="font-family: arial;">At the risk of sounding like a broken record, I really like simple cakes. This one definitely fits the bill - made in a loaf tin, with ingredients I already had, it had the added advantage of using up some black sesame seeds that had been languishing in my pantry since buying them for some recipe I can now no longer remember. It showcases not just sesame seeds (both black and white) but also tahini. Unsurprisingly - given that ingredient list - it's like halva in cake form - lightly sweet, utterly more-ish and quite magnificent with black coffee.</span></p><p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFhZkpdF4nP0c3i8DAwSQbhYPpY0D62Po-GsOJJNy6oHmyHLvVGuPSRYLt2ghsl4I1wxtrqm-FibnCrseppAfVJh2odYNs1-B0FrYY7lFcZTjJK1OoFrvD-5ACZkFZEJAUkoRAIrAcH72uHuDjlRv6nIq-bW0OR_b5nifEKboUg_5YEVF7--M6UFUYA/s4032/sesame%20cake%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFhZkpdF4nP0c3i8DAwSQbhYPpY0D62Po-GsOJJNy6oHmyHLvVGuPSRYLt2ghsl4I1wxtrqm-FibnCrseppAfVJh2odYNs1-B0FrYY7lFcZTjJK1OoFrvD-5ACZkFZEJAUkoRAIrAcH72uHuDjlRv6nIq-bW0OR_b5nifEKboUg_5YEVF7--M6UFUYA/w508-h640/sesame%20cake%202.JPG" width="508" /></a></div><br /><span><a name='more'></a></span><span style="font-family: arial;"><br /></span><p></p><div class="ingredients cf" style="background-color: white; box-sizing: border-box; font-size: 17px; word-break: break-word;"><div style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; text-align: left; word-break: break-word;"><span style="font-family: arial;"><span style="color: #ffa400;">Sesame cake<br /></span><span>Recipe by Yossy Arefi, via <a href="https://www.thewednesdaychef.com/the_wednesday_chef/">The Wednesday Chef</a></span><br /></span></div><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; text-align: left; word-break: break-word;"><span style="font-family: arial;">You can absolutely use just white sesame seeds if that's all you have but the combination of black and white does give a really pretty speckled effect.</span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; text-align: left; word-break: break-word;"><span style="font-family: arial;"><br /></span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; text-align: left; word-break: break-word;"><span style="font-family: arial;">6 tbsp (50g) sesame seeds (white, black or mixed)<br style="box-sizing: border-box; word-break: break-word;" />3/4 cup (150g) sugar<br style="box-sizing: border-box; word-break: break-word;" />1 large egg<br style="box-sizing: border-box; word-break: break-word;" />1/2 cup (120ml) milk<br style="box-sizing: border-box; word-break: break-word;" />1/2 cup (120ml) well-stirred tahini<br style="box-sizing: border-box; word-break: break-word;" />1/4 cup (60ml) neutral vegetable oil, such as canola or grapeseed<br style="box-sizing: border-box; word-break: break-word;" />1 teaspoon vanilla extract<br style="box-sizing: border-box; word-break: break-word;" />3/4 tsp sea salt<br style="box-sizing: border-box; word-break: break-word;" />1 1/4 cups (160g) all-purpose flour<br style="box-sizing: border-box; word-break: break-word;" />1 1/2 tsp baking powder<br style="box-sizing: border-box; word-break: break-word;" />1/4 tsp bicarb (baking) soda<br style="box-sizing: border-box; word-break: break-word;" />1 tsp raw sugar, optional</span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; word-break: break-word;"><span style="font-family: arial;"><br /></span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; word-break: break-word;"><span style="font-family: arial;">Preheat oven to 350 degrees F. Line a standard-sized loaf tin with baking paper, letting the sides hang over to create a sling.<br style="box-sizing: border-box; word-break: break-word;" /><br style="box-sizing: border-box; word-break: break-word;" />Whisk the sugar and the egg in a large bowl til pale and foamy, about a minute. Add the milk, tahini, oil, vanilla and salt. Whisk to combine. With a wooden spoon or rubber spatula, fold in the flour, half the sesame seeds, the baking powder and bicarb soda. </span></p></div><p><span style="font-family: arial;"></span></p><div style="background-color: white; box-sizing: border-box; font-size: 17px; word-break: break-word;"><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; word-break: break-word;"><span style="font-family: arial;">Pour the batter into the lined tin, tapping it gently on the counter (once filled) to release any air bubbles. Sprinkle the remaining sesame seeds on top of the cake and, if using, the raw sugar.</span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; word-break: break-word;"><span style="font-family: arial;">Bake for 40 to 50 minutes, or until the loaf is puffed and golden, and a skewer inserted into the centre comes out clean.</span></p><p style="box-sizing: border-box; margin: 0px 0px 20px; padding: 0px; word-break: break-word;"><span style="font-family: arial;">Transfer cake to a wire rack and let cool for about 15 minutes. Use the baking paper overhang to lift the cake out of the tin and let cool completely before slicing and serving.</span></p></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com4tag:blogger.com,1999:blog-3047997226498294755.post-79094273124498559822021-11-03T07:56:00.000+11:002021-11-03T07:56:02.308+11:00Pineapple and ginger upside-down cake<div style="text-align: left;"><span style="font-family: arial;"> </span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-W-OtWdWOYRlE5rs3Nu9-xksqLZFTNkuWlW46dk1D2h2yt9xfrpBVvy8dzCD-QM2skcNSCDx1scxrQLAArM9jM4rpZhaLvwkxAA_oU1GRkxcbjjxNAbU5LQ3RcfedrBAsqZUIv21k5FE/s2048/Pineapple+ginger.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-W-OtWdWOYRlE5rs3Nu9-xksqLZFTNkuWlW46dk1D2h2yt9xfrpBVvy8dzCD-QM2skcNSCDx1scxrQLAArM9jM4rpZhaLvwkxAA_oU1GRkxcbjjxNAbU5LQ3RcfedrBAsqZUIv21k5FE/w480-h640/Pineapple+ginger.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Pineapples are in season at the moment in Australia. I come from Queensland, home to the <a href="https://www.bigpineapple.com.au/">Big Pineapple</a>, and like many kids who grew up in Brisbane, visited the <a href="https://www.goldencircle.com.au/our-story">Golden Circle Cannery</a> on a school excursion. Such is my fondness for this sweet, spiky fruit and the association it has for me with home (somewhere I haven't been able to go for months now because of border closures), <a href="http://www.rexaddison.com.au/prints/index.php">my dad</a> made me a book plate in honour of it. </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCfVD51E3CnegLNjz94SSvbmeFAw_dSLYsKaopI5G9IUs9Rpk1nduZv3IaSKRfHzljHwsYTfy1SJmhGCPdcIbfxquzCDMduivh3dFAcN_h-cvOZHWngxk6iqKRB4pONEbiJtQxwfl-0k4/s2048/bookplate.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1970" data-original-width="2048" height="616" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCfVD51E3CnegLNjz94SSvbmeFAw_dSLYsKaopI5G9IUs9Rpk1nduZv3IaSKRfHzljHwsYTfy1SJmhGCPdcIbfxquzCDMduivh3dFAcN_h-cvOZHWngxk6iqKRB4pONEbiJtQxwfl-0k4/w640-h616/bookplate.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">So obviously this cake had my name on it. There's not much more of a story than that. All I'll say is that this recipe is excellent and well worth the very slight hassle of egg separation, pineapple peeling and multiple bowls to wash up. The flavours (pineapple and ginger are a classic combination) intensify over time which means you can make it ahead, which is always a win. But the sticky caramelised top means it's delicious warm with vanilla ice cream should you choose to eat it immediately.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span><a name='more'></a></span><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="color: #ffa400; font-family: arial;">Pineapple and ginger upside-down cake</span></div><div style="text-align: left;"><span style="font-family: arial;">Adapted from a recipe from <i>Always Add Lemon</i> by Danielle Alvarez</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">It helps to cut the pineapple in slices of equal thickness. Use your judgment - too thick and they may not cook through enough, too thin and they may disintegrate a bit into the caramel. Neither are disastrous so don't stress too much about it - just use common sense. And most importantly, make sure the pineapple is ripe.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><br /></span><span style="font-family: arial;">225g unsalted butter, at room temp, plus extra for greasing<br /></span><span style="font-family: arial;">200g caster (superfine) sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">4 eggs, separated</span></div><div style="text-align: left;"><span style="font-family: arial;">20g grated fresh ginger</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp vanilla extract</span></div><div style="text-align: left;"><span style="font-family: arial;">220g plain flour</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 tsp salt</span></div><div style="text-align: left;"><span style="font-family: arial;">2 1/4 tsp baking powder</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 tsp bicarb (baking) soda</span></div><div style="text-align: left;"><span style="font-family: arial;">100ml milk</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><u>topping</u></span></div><div style="text-align: left;"><span style="font-family: arial;">25g butter</span></div><div style="text-align: left;"><span style="font-family: arial;">80g brown sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 ripe pineapple, peeled, cored and cut into pieces</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Grease a 22-25cm round cake tin and line with baking paper.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">To make the topping, melt butter and brown sugar in a small saucepan til the sugar has melted and the mixture is bubbling. Simmer for one minute, then pour onto the base of the prepared tin, ensuring the mix is evenly spread to the edges. Arrange pineapple pieces on top, covering the entire surface area if possible. Overlap slices, or cut pieces to fit.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Preheat oven to 180 deg C.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Cream butter and sugar, then add egg yolks, ginger and vanilla and mix to incorporate.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">In a separate bowl, whisk the egg whites til stiff peaks form, then set bowl aside.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Combine dry ingredients together in a third bowl and whisk them together. Add half of this to the butter mixture, and gently mix, then add the milk. Tip in the remaining dry ingredients and switch to a spatula to incorporate. Then fold in the egg whites. Pour finished batter on top of the pineapple and smooth top so it's even. Tap tin a couple of times on the bench top to ensure no air bubbles remain, then bake in the oven for 1 hour to 1 hour and 15 minutes, or until a skewer/toothpick inserted in the centre of the cake comes out clean.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Allow to cool slightly in the tin, then turn out onto a plate to serve, either warm (with ice cream!) or completely cooled.</span></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com3tag:blogger.com,1999:blog-3047997226498294755.post-80045453499187407522021-10-12T11:30:00.003+11:002021-10-13T09:06:14.257+11:00Cinnamon marble cake<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8pM9EpmUa1PqQkVBDuc8IM9NoWw3J2ySJ-gqrIcoDjT-g_zIeT-jYUTRzCt9xx7j08sL8JG4V8pydEGnRJ0SanZbJrhuibj03I01UjjRTPUUPfnos6K_tWJUYhoWaSFAijZV-rkKqYiP/s2048/cinnamon+marble+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8pM9EpmUa1PqQkVBDuc8IM9NoWw3J2ySJ-gqrIcoDjT-g_zIeT-jYUTRzCt9xx7j08sL8JG4V8pydEGnRJ0SanZbJrhuibj03I01UjjRTPUUPfnos6K_tWJUYhoWaSFAijZV-rkKqYiP/w480-h640/cinnamon+marble+cake.jpg" width="480" /></a></div><span style="font-family: arial;"><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">This last lockdown I wasn't baking as much. This is partly because I lost friends to farm out food to by being restricted to a 5km radius, the ones that lived close to me went on health kicks as a result of how much I fed them last time... and there's only so much cake you can give your 85 year old neighbour without concern you might be giving her diabetes. Another reason is that I discovered the pleasure of walking to a particular food destination as a way to mark the weekend and stop everything seeming so same-y. One lovely thing about lockdown in Sydney was that many restaurants pivoted in this period to become bakeries. One of these was </span><a href="https://merivale.com/venues/freds/">Fred's</a><span style="font-family: arial;"> in Paddington, run by chef Danielle Alvarez, previously of Berkeley's famous Chez Panisse. </span></div><div><span style="font-family: arial;"><br /></span></div></span><div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBo7Xy3e9yjGrb6zOq9MiLztplPQG2jIn4cO3VKisB321J_dGCnTGgRRJmPUyWP0IZdkHOWETLCD9t8pNAm5aiE2r29hhPTJaP90Oq0ytipFbLhxWKaZPkVSRUee_-hIzYjKPrnOrhjTol/s2048/cinnamon+marble+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBo7Xy3e9yjGrb6zOq9MiLztplPQG2jIn4cO3VKisB321J_dGCnTGgRRJmPUyWP0IZdkHOWETLCD9t8pNAm5aiE2r29hhPTJaP90Oq0ytipFbLhxWKaZPkVSRUee_-hIzYjKPrnOrhjTol/w640-h480/cinnamon+marble+2.jpg" width="640" /></a></div><span style="font-family: arial;"><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Fred's is a pleasant 30 minute walk from my place. On Saturdays for the last few months they've been offering up (for takeaway only) an array of delicious pastries, pies, cakes and breads. So I'd get a walk, get to support a local business and get something incredible to eat I didn't make myself. This cinnamon marble cake wasn't on Fred's menu but when I saw it on </span><a href="https://www.daniellemalvarezcooks.me/">Danielle's excellent blog</a><span style="font-family: arial;">, I felt moved to make it as I love cakes with sour cream, had some to use up and all other ingredients to hand. Marble cakes can often be dry, but the sour cream guards against this and lends a luxury to a cake that comes together very simply and with store cupboard ingredients. </span></div><div><span style="font-family: arial;"><br /></span></div><div><span><a name='more'></a></span></div></span><p><span style="font-family: arial;"><br /></span></p><div style="text-align: left;"><span style="font-family: arial;"><span style="color: #ffa400;">Cinnamon marble cake</span><br /></span><span style="font-family: arial;">Adapted from a recipe by Danielle Alvarez, as published on her blog</span><br /></div><p style="text-align: left;"><span style="font-family: arial;">Don't overcomplicate the swirl. Stick to one simple zig-zagging motion. It won't seem like you're doing much but your restraint will be rewarded when you slice into the cake. My swirl (as per photos) was a bit busy and I'd do it differently next time - but don't lose sleep over this. No matter what your swirl looks like, the cake will still taste great.</span></p><div style="text-align: left;"><span style="font-family: arial;"><br /></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">170g butter, at room temp <br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">225g sour cream, at room temp <br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">300g sugar <br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">3 eggs, at room temp, beaten together<br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">1 tsp vanilla<br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">1/4 tsp salt<br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">1/2 tsp bicarb (baking) soda<br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">2 tsp baking powder<br /></span></span></span><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">275g plain flour </span></span></span></div><p style="text-align: left;"><span style="font-family: arial;"><br style="background-color: #e7d1b5; font-size: 16px; overflow-wrap: break-word; white-space: pre-wrap;" /><span style="background-color: white;"><span style="white-space: pre-wrap;">3 tbsp brown sugar (50g)</span><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><span style="white-space: pre-wrap;">1 tbsp cinnamon (10g) </span><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><span style="white-space: pre-wrap;">1 tbsp milk or cream </span><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><span style="white-space: pre-wrap;"><br /></span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">Preheat oven to 170C (325F). Grease a bundt tin or loaf tin and set aside. </span><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><br style="overflow-wrap: break-word; white-space: pre-wrap;" /><span style="white-space: pre-wrap;">Mix together flour, salt, baking powder and bicarb soda, set aside. </span></span></span></p><p style="text-align: left;"><span style="background-color: white; font-family: arial; white-space: pre-wrap;">In another smaller bowl, mix together the brown sugar, cinnamon and milk/cream and set aside.</span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">Cream butter and sugar until light and fluffy. Add in vanilla. Add beaten eggs into the butter and sugar mix slowly - just a little at a time. Once fully incorporated, switch to a rubber spatula (if you've been using a stand mixer or anything electrical) to mix by hand. </span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">Add half the sour cream and gently fold it in. Then add half the dry ingredients and fold them in. Next the remaining sour cream followed by the rest of the dry ingredients. The batter will be thick. </span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">Spoon out 1/3 of the batter and combine it with the brown sugar mix. Spread 1/2 of the remaining batter into the tin, followed by a layer of the brown sugar batter and then top with the remaining plain batter. Spread it evenly into the tin, then use a chopstick or skewer to create a swirl pattern. </span></span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="background-color: white;"><span style="white-space: pre-wrap;">Bake for 40-60 minutes until a skewer/toothpick comes out clean - start checking at 40 minutes to avoid over-baking. Allow to cool and turn out. </span></span></span></p><p><br /></p></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-19751230925118843982021-06-10T15:48:00.000+10:002021-06-10T15:48:12.928+10:00Tarte tatin<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPR9OT3PuI1mpP0E6UoFMP_WM1SZHFs55Z4OF7xvB0eQjdKudZ4r4QNYTNS1IQcwyxbPQXTdcn0wUT-N05cuRXsVHX16UWm4poSl9Kq7i6pontR4u7DIT5ZX82xt6jlo25myzZ_1nPW4A/s2048/FullSizeRender.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPR9OT3PuI1mpP0E6UoFMP_WM1SZHFs55Z4OF7xvB0eQjdKudZ4r4QNYTNS1IQcwyxbPQXTdcn0wUT-N05cuRXsVHX16UWm4poSl9Kq7i6pontR4u7DIT5ZX82xt6jlo25myzZ_1nPW4A/w640-h640/FullSizeRender.jpg" width="640" /> </a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">Apple desserts are a favourite of mine. I grew up on crumbles, I can't go past a pie, and then there's this. If you take out of the equation the intimidating French name, there is nothing complicated about this tart. It's made in the same cast-iron skillet you might take camping, or use to make bacon and eggs. Its number of ingredients is few and it's more than likely you already have them on hand. If you don't, you could probably buy them all for about $5. All that stands between you and an impossibly sophisticated French bistro classic is the misguided belief that making it is hard. I am here to tell you it is not. You should make this. Serve it warm and ideally with vanilla ice-cream.</span></div><div class="separator" style="clear: both; text-align: center;"> </div><p></p><span><a name='more'></a></span><p><br /></p><div style="text-align: left;"><span style="color: #ffa400;"><span style="font-family: arial;"><span style="font-size: small;">Tarte Tatin</span></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Original recipe adapted from a very old long-ago photocopied page of <i>Australian Gourmet Traveller</i> </span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">The original recipe states the best apples to use are Golden Delicious. I used Pink Lady most recently as that's what was on hand, and they worked beautifully. I've previously used Granny Smiths but have since read that they're a variety to be avoided here as they tend to disintegrate. I can't say that has happened to me but maybe if you've got a choice, go for a firm red apple. By all means make the pastry in advance (hours before, days before), just take it out of the fridge and let stand for 10 minutes or so to soften slightly before rolling out.<br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"> </span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">100g sugar</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">100g butter, chopped</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">7-8 apples, peeled, quartered and cored</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><u><span style="font-family: arial;"><span style="font-size: small;">Pastry</span></span></u></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">170g flour</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">100g chilled butter, chopped</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">1/2 tsp salt</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">1/4 cup cold water (fridge cold, not tap cold) <br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">To make pastry, combine flour, butter, salt and water in a food processor and whizz til mixture just comes together. It should happen quickly - 15 seconds or so. Turn out onto a lightly floured surface, shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.<br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Combine sugar with two tablespoons hot water in a heavy 24cm cast-iron frying pan (or a pan with an ovenproof handle) and cook over low heat, undisturbed, until sugar is dissolved or caramel is golden*. Remove from heat and stir in the butter. Let stand for 10 minutes.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Preheat oven to 220 deg C.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Arrange apple quarters in pan, overlapping with cut sides up. They will shrink when cooked so really pack in as many as you can. Return pan to heat on stovetop over a medium flame and cook apples til caramel is bubbling up between them - about 20 minutes. Press down gently on the tops of apples with a heat-proof kitchen tool (a spatula, a potato masher, a regular old spoon) occasionally while they're cooking. </span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Remove pan from heat and let stand while prepping pastry.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Roll out pastry on lightly floured surface to a diameter only slightly wider than that of the pan. Lift pastry up and place over apples, ensuring all are covered, tucking excess pastry into pan around apples. Place pan in oven and bake for about 30 minutes until pastry on top is golden brown and cooked through. Let tart stand for 10 minutes to cool slightly, then carefully (don't forget the cast-iron will be HOT - use a tea towel, or two) invert onto a serving plate. If any apples stick to the pan, do not despair - just remove them as delicately as you can and replace on the top of the tart. </span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">Serve warm in wedges with vanilla ice-cream, cream or crème fraîche.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;">* The caramel may turn golden only in the middle of the pan. Once butter is added, it all comes together, especially once the apples are on and it's back on the heat.</span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: arial;"><span style="font-size: small;"> </span></span></div><p><span style="font-family: arial;"><span style="font-size: small;"> </span></span></p><p><span style="font-family: arial;"><span style="font-size: small;"> </span></span><br /></p>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-38843908741151804582021-03-10T16:46:00.000+11:002021-03-10T16:46:07.786+11:00Peach, raspberry and almond cake<div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKbfXsFMjMdpRvgpWuAnTseQFgjt8e6s1sH7gc83DybnYz2S1cZ7HPVW8QoHMkYJB3dclWx9Vkvlfy-GyN9-SLwLqeEdn5Tgh2KBTFKIQpYz1NAu6qJge8Dnt5aCYqWCKQJtZ_OsCJ7YC/s2048/Peach+raspberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKbfXsFMjMdpRvgpWuAnTseQFgjt8e6s1sH7gc83DybnYz2S1cZ7HPVW8QoHMkYJB3dclWx9Vkvlfy-GyN9-SLwLqeEdn5Tgh2KBTFKIQpYz1NAu6qJge8Dnt5aCYqWCKQJtZ_OsCJ7YC/w640-h480/Peach+raspberry.jpg" width="640" /></a></div> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;">A few weeks ago I went to Brisbane. It was my first trip in over a year because of all the border closures that have characterised COVID in Australia. In the whirlwind of catching up with all the people I hadn't seen in so long in a short space of time, I spent a delightful afternoon with my friend's daughters (one a high schooler, one primary) making a cake. It's a tradition now - every time I come up we cook. Once it was these little Ottolenghi <a href="http://alicebakesacake.blogspot.com/2018/01/lemon-blueberry-and-almond-teacakes.html">teacakes</a>, a total hit. Another time it was this<a href="http://alicebakesacake.blogspot.com/2018/02/nora-ephrons-peach-pie.html"> pie</a>. This trip, it was a peach, raspberry and almond cake. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"> </span></div><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVxIX8Tv5sSIwB7g4YGnfO82tI7yAQ9BiE5gtuqLnUjN-VUrN8YVN8Hbbm6dBHMDy9qq78Jl3DQC6gZ4O_dkXSn9KlClGWf5knv1vhKR8v29BP7N-fDMu7u6elFQFN_tlQiSbMnvY1yb-/s2048/Peach+raspberry+cut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcVxIX8Tv5sSIwB7g4YGnfO82tI7yAQ9BiE5gtuqLnUjN-VUrN8YVN8Hbbm6dBHMDy9qq78Jl3DQC6gZ4O_dkXSn9KlClGWf5knv1vhKR8v29BP7N-fDMu7u6elFQFN_tlQiSbMnvY1yb-/w640-h480/Peach+raspberry+cut.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: arial;"> </span></div><div style="text-align: left;"><span style="font-family: arial;">To be clear, I actually do no cooking, only supervision. My friend sits back with a coffee and watches with amusement as I adjudicate fights over who gets to crack how many eggs, or fold in the flour. I get a swim or a gymnastics/trampoline/diving/clarinet show while whatever it is is in the oven, then - best of all - we eat it afterwards with their parents. This time I didn't take photos, so when I got home I made the cake again myself.</span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><p></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm717-OVmxASG60S_lLf2M1A5Sz9Tm1OKBN0ALHWTnyBIUET9d_fjwxOFgIwQG4C7ptSe4JJ9zNhIAQMRpbWFmlKJ_1Scq77QtDqkkFJhCuSe91cJyNOTBU8P-xMurgMchpTT5o-53p7T/s2048/Peach+raspberry+slice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDm717-OVmxASG60S_lLf2M1A5Sz9Tm1OKBN0ALHWTnyBIUET9d_fjwxOFgIwQG4C7ptSe4JJ9zNhIAQMRpbWFmlKJ_1Scq77QtDqkkFJhCuSe91cJyNOTBU8P-xMurgMchpTT5o-53p7T/w640-h480/Peach+raspberry+slice.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-family: arial;"> </span></div><div style="text-align: left;"><span style="font-family: arial;">I've been trying to make the most of the stone fruit while it's in season, and this cake is an excellent vehicle for it. The juiciness of the fruit is soaked up by the ground almonds, and its softness contrasts beautifully with the sprinkle of chopped nuts on top. The orange zest rounds it all out and as my story attests, it's absolutely not difficult to make, as long as you fairly distribute the cracking of the eggs among all parties (one each for the girls, and I did the third). The reviews were excellent, from the Queenslanders, to the bush turkey who stole some slices I took on a bush walk on the weekend, to my 85 year old neighbour returning the Tupperware that contained a wedge I left on her doorstep. Couldn't put it better myself: <i>such good cake.</i></span></div><div style="text-align: left;"><span style="font-family: arial;"><i> </i></span></div><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dPCJSbCyPvIbKv3eJAveguwlJI-l0bqkExbtockTiLBrcsV_Qz3sk1XMymfz5I24bNVLLK_4ejp2DBvvDwkOY5Yp2MKuvyeejpZcSl3F7NQceLk6C19TjNx1j-XI7tfVepnSzmoA31Vq/s2048/fullsizeoutput_20de.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4dPCJSbCyPvIbKv3eJAveguwlJI-l0bqkExbtockTiLBrcsV_Qz3sk1XMymfz5I24bNVLLK_4ejp2DBvvDwkOY5Yp2MKuvyeejpZcSl3F7NQceLk6C19TjNx1j-XI7tfVepnSzmoA31Vq/w640-h480/fullsizeoutput_20de.heic" width="640" /></a></div><br /> <br /><p></p><p></p><p><span style="font-family: arial;"> <span></span></span></p><a name='more'></a><p></p><p><span style="font-family: arial;"> </span><br /></p><div style="text-align: left;"><span style="color: #ffa400;"><span style="font-size: small;"><span style="font-family: arial;">Peach, raspberry and almond cake</span></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">Adapted from a recipe by Julia Busuttil-Nishimura, as published in <i>A Year of Simple Family Food</i></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"> </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">I think if you wanted to use nectarines here instead of peaches, you absolutely could. With that substitution there'd be no need to remove their skin. To that point, if you couldn't be bothered peeling the peaches, it really wouldn't be the end of the world - we had one obstinate peach when I (or more accurately, my friend's daughters) first made the cake and the difference between peeled and unpeeled peaches in the finished cake was pretty well undetectable but for a bit of added texture... which is no bad thing really.<br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">150g unsalted butter, softened</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">250g caster (superfine) sugar</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">3 eggs</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">1 teaspoon vanilla extract</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">finely grated zest of one orange</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">155g (1 1/2 cups) ground almonds (almond meal)</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">100g (2/3 cups) self-raising flour</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">125g fresh or thawed frozen raspberries</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">50g almonds, roughly chopped</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><u><span style="font-size: small;"><span style="font-family: arial;">Poached peaches</span></span></u></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">3 white or yellow peaches (about 500g in total)</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">3 tablespoons caster (superfine) sugar</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">1 vanilla pod, split and seeds scraped (or just a dash of vanilla extract)</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">Preheat oven to 180 deg C and grease and line a 21cm round springform cake tin with baking paper.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">First, poach the peaches: with a small, sharp knife, make a small cross at the bottom of each peach. Place the sugar and vanilla in a large saucepan and pour over one litre of water. Bring to a simmer and stir to dissolve the sugar. Add the peaches and poach gently for 3-5 minutes. </span></span><span style="font-size: small;"><span style="font-family: arial;"><span style="font-size: small;"><span style="font-family: arial;">If working with ripe peaches, they may need less time. </span></span>The idea is not to cook the fruit, but just to loosen the skin. Once that's happened, remove peaches from poaching liquid. Let cool a little, then peel from the cross at their base. Discard skin, then cut each peach in half, de-stone, and cut into 1.5cm wedges. Set aside.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">Cream the butter and sugar together til light and fluffy. Add the eggs, one at a time, letting each fully incorporate into the mixture before adding the next. Stir in the vanilla, orange zest and ground almonds, then finally, fold in the flour. </span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;">Pour batter into prepared cake tin. Gently press raspberries and peach slices into the top, then scatter the chopped almonds around the edge. Bake for 40-45 minutes, or until a skewer/toothpick inserted in the centre of the cake comes out clean. Leave cool in the tin for a few minutes, then transfer to a wire rack to cool completely.</span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div style="text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><p><br /></p><p><br /></p>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-61297222982840928492021-01-05T10:16:00.000+11:002021-01-05T10:16:44.376+11:00Raspberry, coconut and lime cake<p><br /></p><p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF09hzOh-O7m3_Yhl-SgwkzIhTM6qSCVd8ojs4Z_X2cRUOTkMf2o3IarKrADkbmMZqPxjRGX0n4lXM4Q0HEhAbDwQuDSjeaZkfev5ER7NxfD2ujeYglsqQOvbTOFvFTAqTDL89UslNpzl/s2048/raspbery+lime+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNF09hzOh-O7m3_Yhl-SgwkzIhTM6qSCVd8ojs4Z_X2cRUOTkMf2o3IarKrADkbmMZqPxjRGX0n4lXM4Q0HEhAbDwQuDSjeaZkfev5ER7NxfD2ujeYglsqQOvbTOFvFTAqTDL89UslNpzl/w651-h489/raspbery+lime+2.jpg" width="651" /></a></span></div><span style="font-family: arial;"> </span><p></p><p><span style="font-family: arial;">A sign of a good cake is how often you make it. Since the recipe for this one was published on <a href="https://thedesignfiles.net/">The Design Files</a> mid-October of 2020, it's been in heavy rotation in my repertoire and has come to be associated with bright spots in what was undoubtedly a challenging year. The first time I made it was to take with me to see my dad for the first time since January in the border bubble between Queensland and NSW. In early November I caught a plane to Ballina, he drove down from Brisbane to pick me up at the airport and we pulled over at the first sign of a picnic table to eat this cake, a belated birthday one for him. I made it again it to take to my cousin and his wife who'd just had a baby (once they got home from hospital, where visitors weren't allowed) and, more recently, when a Victorian friend I hadn't seen all year because of their state lockdown, swung by Sydney on her way to Byron Bay for Christmas with her family. We ate it for dessert after dinner and the next morning I packed her off with a few fat slices for the road. Loaf cakes, as all this attests, are incredibly portable. Maybe it's partly the emotion of the occasion but</span><span style="font-family: arial;"> there's something really joyful about
the combination of flavours and colours in this cake - the tropical feel of the coconut, the pop
of pink raspberry and the the zing of the lime. I'm always partial to sour cream in cakes, because of the taste and also as it keeps well.. which means it's both brilliant for leftovers and can be made in advance. <br /></span></p><p></p><span style="font-family: arial;"></span><p></p><p><span></span></p><a name='more'></a><span style="font-family: arial;"><br /></span><p></p><p style="text-align: left;"><span style="color: #ffa400;"><span style="font-family: arial;">Raspberry, coconut and lime cake</span></span><span style="font-family: arial;"> </span></p><p style="text-align: left;"><span style="font-family: arial;">Adapted from a recipe by Julia Busuttil Nishimura, as published on <a href="https://thedesignfiles.net/">The Design Files</a></span></p><p style="text-align: left;"><span style="font-family: arial;"> </span></p><p style="text-align: left;"><span style="font-family: arial;">You can absolutely use frozen raspberries for this. I also make a 2/3 quantity of the recipe (scaling based on number of eggs - 2 instead of 3) and bake it in the slightly smaller loaf tin. I find it cooks for about the same time but check it at the 40 minute mark, just in case.<br /></span></p><div class="content" style="-webkit-tap-highlight-color: transparent; -webkit-text-stroke-width: 0px; background-color: white; color: #333333; flex: 1 1 0%; font-family: GT-Walsheim-Regular, Arial; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><div class="text text1" style="-webkit-tap-highlight-color: transparent;"><p style="color: #333333; font-size: 17px; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><span style="font-family: arial;"><br style="-webkit-tap-highlight-color: transparent;" /></span></p><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">200g unsalted butter, softened</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">200g caster (superfine) sugar</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">3 eggs</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Juice and zest of two limes</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">150g sour cream </span><br /></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">100g desiccated coconut</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">250g self raising flour</span></span></span></span></p></div><div style="text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">125g raspberries</span></span></span></span></p></div><div style="text-align: left;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;"> </span></span></span></div><div style="color: #333333; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><u><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Lime sour cream glaze</span></u><b style="-webkit-tap-highlight-color: transparent; font-weight: bold;"><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;"><span style="-webkit-tap-highlight-color: transparent; text-decoration: underline;"><br style="-webkit-tap-highlight-color: transparent;" /></span></span></b><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">70g sour cream </span><span lang="DE" style="-webkit-tap-highlight-color: transparent;"><br style="-webkit-tap-highlight-color: transparent;" /></span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">150g icing sugar, sifted<br style="-webkit-tap-highlight-color: transparent;" /></span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Zest of a lime <br style="-webkit-tap-highlight-color: transparent;" /></span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Shredded coconut, to serve</span></span></span></span></p></div><div style="color: #1a1a1a; font-weight: normal; letter-spacing: 1.13px; line-height: 22.37px; margin: 0px 0px 20px; text-align: center; text-transform: uppercase;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><br /></span></span></span></p></div><div style="color: #333333; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Preheat oven to 180C. Grease and line a 23 x 13x 8cm loaf tin.</span></span></span></span></p></div><div style="color: #333333; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">Cream the butter and sugar til light and fluffy. Incorporate eggs, one at a time, followed by the zest and juice of the limes. Mix in the sour cream and the coconut, then sift in the flour and stir until just combined. Gently fold in the raspberries and spoon batter into the prepared cake tin and bake for 50-60 minutes until a skewer comes out clean when inserted in the centre. Allow to cool in the tin briefly then turn out onto a wire rack to cool completely.</span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;"> </span></span></span></span></p></div><div style="color: #333333; letter-spacing: 0.14px; line-height: 24px; margin: 0px 0px 24px; text-align: left;"><p><span style="font-size: small;"><span style="font-family: arial;"><span><span lang="EN-US" style="-webkit-tap-highlight-color: transparent;">To make the glaze, combine the sour cream with the icing sugar and lime zest. The glaze should be pouring consistency, but not too thick. Pour the glaze over the cake and allow it to drip down the sides. Top with some shredded coconut. </span></span></span></span></p></div><br /></div></div><p><span style="font-family: arial;"></span></p>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com4tag:blogger.com,1999:blog-3047997226498294755.post-26142206244093416172020-09-09T07:07:00.001+10:002020-09-11T07:29:56.627+10:00Lemon coconut snacking cake<p><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHejKqj4sRTjQb6aWb32kAZcicRW8YY0OcMNbRVYvrda90TAlmXZTrzUSJRjF0cxctZjEe3fFS6TtKMMEcm4XQ83Ny_0bLYJFSeNVqEoGT9KcnY6nPWw97n-74xbsh-1_oIMUXgmiKoYNU/s4032/IMG_7328.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHejKqj4sRTjQb6aWb32kAZcicRW8YY0OcMNbRVYvrda90TAlmXZTrzUSJRjF0cxctZjEe3fFS6TtKMMEcm4XQ83Ny_0bLYJFSeNVqEoGT9KcnY6nPWw97n-74xbsh-1_oIMUXgmiKoYNU/w586-h781/IMG_7328.jpg" width="586" /></a></div><p></p><p><span style="font-family: arial;">Cakes that contain sour cream are almost guaranteed to be good. I first heard about this one on the <a href="https://homecooking.show/">Home Cooking</a> podcast. Samin Nosrat was raving about it so I paid attention. Samin - of <a href="http://alicebakesacake.blogspot.com/2017/10/chocolate-midnight-cake.html">chocolate midnight cake</a> and <a href="http://alicebakesacake.blogspot.com/2019/01/ligurian-foccacia.html">Ligurian foccacia</a> fame - is someone to be taken seriously. In addition to the sour cream and Samin's seal of approval, this cake also had going for it that it was super simple and featured lemons, which are cheap and plentiful right now in Australia. When I made it I wasn't disappointed - it's zippy with citrus, unbelievably soft from the coconut milk and sour cream, and in squares, easily transportable. I made it one weekend to take up to the Blue Mountains on a day trip, and the very next weekend to take across town on the train for dinner at a friend's. Its other advantage is that because it's an oil-based cake, it keeps really well and I imagine would freeze well too. Should you have any left over. I can almost guarantee you won't.</span></p><p><span></span></p><a name='more'></a><span style="font-family: arial;"><br /></span><p></p><div style="text-align: left;"><span style="color: #ffa400;"><span style="font-family: arial;">Lemon coconut snacking cake</span></span><span style="font-family: arial;"> </span></div><div style="text-align: left;"><span style="font-family: arial;">Adapted from a recipe by Melissa Clark as published in the <i>New York Times</i></span></div><div style="text-align: left;"><span style="font-family: arial;"><i> </i></span></div><div style="text-align: left;"><span style="font-family: arial;">If you don't have any sour cream to hand, you could almost certainly substitute plain Greek yoghurt. <br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"> </span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 cup / 120ml neutral oil (I used vegetable oil)</span></div><div style="text-align: left;"><span style="font-family: arial;">3 lemons</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 cup / 120ml sour cream</span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 cup / 60ml coconut milk</span></div><div style="text-align: left;"><span style="font-family: arial;">2 large eggs</span></div><div style="text-align: left;"><span style="font-family: arial;">1 1/2 cups flour</span></div><div style="text-align: left;"><span style="font-family: arial;">1 1/2 cups sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tsp baking powder</span></div><div style="text-align: left;"><span style="font-family: arial;">1/4 tsp baking soda (bicarb soda)</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 tsp sea salt</span></div><div style="text-align: left;"><span style="font-family: arial;">1/2 cup / 50g shredded coconut</span></div><div style="text-align: left;"><span style="font-family: arial;"> </span></div><div style="text-align: left;"><span style="font-family: arial;"><u>For the glaze</u>:</span></div><div style="text-align: left;"><span style="font-family: arial;">3 tbsp coconut milk</span></div><div style="text-align: left;"><span style="font-family: arial;">1 tbsp coconut oil, melted</span></div><div style="text-align: left;"><span style="font-family: arial;">pinch of sea salt</span></div><div style="text-align: left;"><span style="font-family: arial;">2/3 cup / 85g icing sugar</span></div><div style="text-align: left;"><span style="font-family: arial;">finely grated lemon zest, for garnish</span></div><p><span style="font-family: arial;"> </span></p><p><span style="font-family: arial;">Preheat oven to 350 deg F. Grease a 9 x 9 inch tin and line with baking paper so that two long ends are hanging over the edge of the tin (allowing you to easily lift the cake out later).</span></p><p><span style="font-family: arial;">Zest lemons and measure two tablespoons into a medium-sized bowl. Juice the lemons, and add 1/4 cup juice to the bowl, then whisk in oil, sour cream, coconut milk and eggs.</span></p><p><span style="font-family: arial;">In a large bowl, whisk together flour, sugar, baking powder, bicarb soda and salt. Then add wet ingredients to this mixture and whisk til combined.</span></p><p><span style="font-family: arial;">Scrape batter into tin and smooth out into an even layer. Sprinkle with shredded coconut and bake til a skewer inserted in the middle comes out clean - about 35 to 45 minutes. Let cool completely.</span></p><p><span style="font-family: arial;">While cake is cooling, whisk together coconut milk, oil and salt, then add the sifted icing sugar to combine. Pour over cooled cake and sprinkle over lemon zest.</span></p><p><span style="font-family: arial;">Cut into squares (I did 4 x 4 for 16 individual squares) and serve.<br /></span></p><p><span style="font-family: arial;"> </span></p><p><span style="font-family: arial;"> <i><br /></i></span></p>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-68792398153720446232020-08-12T10:16:00.002+10:002020-08-13T11:06:01.645+10:00Ginger cake with brown sugar cream cheese frosting<p></p><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07OXZJJooOVTAfq1VmgNockFgn06w9pXfwJIIUfesywcE6nz3KJSbH2gnYRMRe8GHYCzcBub_r763P5b15sW7Jnt_OOR8CtWMBzkDd4e8HDF8iLyw8jELHsnO2tbQr03RqkJAOVDCe6DM/s2048/ginger+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh07OXZJJooOVTAfq1VmgNockFgn06w9pXfwJIIUfesywcE6nz3KJSbH2gnYRMRe8GHYCzcBub_r763P5b15sW7Jnt_OOR8CtWMBzkDd4e8HDF8iLyw8jELHsnO2tbQr03RqkJAOVDCe6DM/s640/ginger+cake.jpg" width="640" /><span style="font-family: arial;"><span style="font-size: medium;"><span style="color: black;"> </span></span></span></a><span style="font-family: arial; font-size: small;"><span><span style="color: black;">Winter cakes should be cosy. Ginger, with its warming qualities, falls squarely into this category, the edible equivalent of a woolly jumper. That doesn't sound very appetising at all but this cake certainly is. It's been the hit of Melbourne's lockdown, after the recipe was published on <a href="https://thedesignfiles.net/">The Design Files</a>. I think we're all feeling a little anxious right now and comfort food is a good way to offset all the numbers and news reports and rules defining our lives. So don't deny yourself cake. Especially when it's this delicious.</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><span style="color: black;"> </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTk1YqrsrwYVz8PhSlx84t2MXLlqmQTKMPJSYiYHIJ93EFd5tqjdRSBcSE_lwHfxXMbEJWHPErpdZWvt8Praypz8U8SgAEz6EZcUlYSh9KwEp-cyX265uVlmtGUmTKRmuFhSXoMZLfeDq/s2048/wedge+2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTk1YqrsrwYVz8PhSlx84t2MXLlqmQTKMPJSYiYHIJ93EFd5tqjdRSBcSE_lwHfxXMbEJWHPErpdZWvt8Praypz8U8SgAEz6EZcUlYSh9KwEp-cyX265uVlmtGUmTKRmuFhSXoMZLfeDq/s640/wedge+2.JPG" width="640" /></a></div><span style="color: black;"> </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial;"><span style="font-size: medium;"><span><a name='more'></a></span><span style="color: black;"><br /></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #ffa400; font-size: small;"><span style="font-family: arial;"><span>Ginger cake with brown sugar cream cheese frosting</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: small;"><span><span style="color: black;">Adapted from an original recipe by Julia Busuttil-Nishimura, as published on The Design Files</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: small;"><span><span style="color: black;"><br /></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: arial; font-size: small;"><span lang=""> </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><span lang="">100g demerara sugar</span></span><br /><span style="font-family: arial;"><span lang=""></span></span><span style="font-family: arial;"><span lang=""></span><span lang="">3 eggs</span></span><br /><span style="font-family: arial;"><span lang=""></span></span><span style="font-family: arial;"></span><span style="font-family: arial;"><span style="font-family: arial;"><span lang="">150g golden syrup<br />
</span><span lang="">150ml light olive or vegetable oil<br />
</span><span lang="">50ml full cream milk<br />
</span><span lang="">60g fresh ginger, grated<br />
</span><span lang="">250g self-raising flour<br />
</span><span lang="">1 tbsp ground ginger<br />
</span><span lang="">2 tsp ground cinnamon<br />
</span><span lang="">1 tsp freshly ground cloves<br />
</span><span lang="">1 tsp freshly ground cardamom</span></span><span style="font-family: arial;">
</span></span></span><p class="sub-heading-h2"><span style="font-size: small;"><span style="font-family: arial;"><span style="text-decoration: underline;">Brown sugar cream cheese frosting</span><b><span style="text-decoration: underline;"><br />
</span></b><span lang="">125g unsalted butter, softened<br />
</span><span lang="">250g full fat cream cheese, room temperature<br />
</span><span lang="">100g brown sugar<br />
</span><span lang="">2 tbsp icing sugar, sifted<br />
</span><span lang="">Zest of a lemon</span></span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p><span style="font-size: small;"><span style="font-family: arial;">Roughly chopped pistachios, to serve</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><h2><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></h2><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p><span style="font-size: small;"><span style="font-family: arial;">Preheat oven to 180C. Grease and line a round 21cm cake tin.</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p><span style="font-size: small;"><span style="font-family: arial;">Whisk the sugar and eggs
until pale and thick. Pour in
the golden syrup, oil, milk and ginger and continue to whisk until
combined. Gently whisk in the remaining dry ingredients until just
combined (don't over-beat but just ensure there are no remaining clumps
of flour). Pour into the prepared tin and bake for 45-50
minutes or until a skewer comes out clean when inserted in centre of
cake. Allow to cool for ten minutes in the tin then turn out onto a wire
rack to finish cooling.</span></span></p><span style="font-size: small;"><span style="font-family: arial;">
</span></span><p><span style="font-size: small;"><span style="font-family: arial;">For the frosting: beat the butter and cream cheese together in a
bowl of a stand mixer fitted with a whisk attachment until smooth. Add
in both the sugars and continue to whisk on a medium setting until all
combined and light, around 3 minutes. Fold through the lemon zest and spread
onto the cooled cake. Top with pistachios and serve.</span></span></p><span style="font-size: small;"><span style="font-family: arial;"><span style="color: black;"></span></span></span><div class="separator" style="clear: both;"><span style="font-size: small;"><span style="font-family: arial;"><br /><br /></span></span></div></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"><span style="font-family: arial;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-49085726469330929122020-07-07T08:24:00.000+10:002020-07-07T08:24:50.927+10:00Pistachio and lemon loaf<div><span style="font-family: "arial";"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP7zQ6znVc0ZxkiaQj_El7MhgWOm-OEX6Wu1SqC7VE7aPoNck-LcOgF7aHW0ndNQsr-egtoInHMwGqxkLSGRDWDPnsfwMDYo0hWOPt313gbRwwRo_4y4_JtNNOR-l1LC9h42rsndIwBI_/s4032/CA3FB858-38C5-4A5F-8AA7-F859827D4DC5-21220FD2-4959-429C-8D05-502585447D3B.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXP7zQ6znVc0ZxkiaQj_El7MhgWOm-OEX6Wu1SqC7VE7aPoNck-LcOgF7aHW0ndNQsr-egtoInHMwGqxkLSGRDWDPnsfwMDYo0hWOPt313gbRwwRo_4y4_JtNNOR-l1LC9h42rsndIwBI_/w625-h469/CA3FB858-38C5-4A5F-8AA7-F859827D4DC5-21220FD2-4959-429C-8D05-502585447D3B.jpg" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzpfenUFfKeyZqP7NmPJvDTtWGwY2n1v15Yxjkj-PZLhBYqPpJN9EuHIJqzV1cdWYuusu2BBJHPapoWOE92YmBRn7UFrVvaGyXCO7AIH79rlmFyu-poI6j6KZnGumH7mqhGbR_ylFoiSp/s4032/B11C48C9-827E-4EB6-9CD0-4827D7096389-0C5CB0DB-430C-4FCA-90EB-9ED13819BBA4.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="font-family: "arial";">Since my success with Nigella Lawson's <a href="http://alicebakesacake.blogspot.com/2020/02/lemon-tendercake.html">lemon tendercake</a>, I've looked to expand my range of reliably delicious cakes that just happen to be vegan. I'd come across this recipe, from </span><span style="font-family: "arial";"><span style="font-family: "arial";"><a href="https://www.ochrebakery.com/">Ochre Bakery</a></span> in Detroit, some time ago, and it was every bit as good as I hoped. Moist and nutty from the ground pistachios, puckeringly sour sweet with lemon and in loaf form, it's an easily made and transportable picnic cake. <br /></span></div><div><span style="font-family: "arial";"><br /></span></div><div><span><a name='more'></a></span><span style="font-family: "arial";"><br /></span></div><div><span style="color: #f57c00;"><span style="font-family: "arial";">Pistachio and lemon loaf</span></span></div><div><span style="font-family: "arial";">Adapted from a recipe by <a href="https://www.ochrebakery.com/">Ochre Bakery</a>, Detroit<br /></span></div><div><br /></div><div><span style="font-family: "arial";">Cakes made without eggs are best
left to cool in the tin as they need time for their structure to firm. <br /></span></div><div><span style="font-family: "arial";"><br /></span></div><div><br /><div class="ingredients__text" data-reactid="183" style="text-align: left;"><span style="font-family: "arial";">⅓ cup vegetable oil, plus more for pan</span></div><div class="ingredients__text" data-reactid="185" style="text-align: left;"><span style="font-family: "arial";">¾ cup (100g) raw pistachios (not salted!)<br /></span></div><div class="ingredients__text" data-reactid="187" style="text-align: left;"><span style="font-family: "arial";">Zest of 2 lemons</span></div><div class="ingredients__text" data-reactid="189" style="text-align: left;"><span style="font-family: "arial";">1¾ cups (220g) flour</span></div><div class="ingredients__text" data-reactid="191" style="text-align: left;"><span style="font-family: "arial";">1 cup (200g) sugar</span></div><div class="ingredients__text" data-reactid="193" style="text-align: left;"><span style="font-family: "arial";">2 tsp. baking powder</span></div><div class="ingredients__text" data-reactid="195" style="text-align: left;"><span style="font-family: "arial";">¾ tsp. sea salt (or Kosher salt)<br /></span></div><div class="ingredients__text" data-reactid="197" style="text-align: left;"><span style="font-family: "arial";">5 tbsp extra-virgin olive oil</span></div><div class="ingredients__text" data-reactid="199" style="text-align: left;"><span style="font-family: "arial";">7 tbsp fresh lemon juice, divided</span></div><div class="ingredients__text" data-reactid="201" style="text-align: left;"><span style="font-family: "arial";">2 cups icing (powdered) sugar</span></div><h3 class="subhed recipe-prep" data-reactid="205"><span style="font-family: "arial";"><br /></span></h3><div data-reactid="210" style="text-align: left;"><p data-reactid="211"><span style="font-family: "arial";">Place
a rack in middle of oven and preheat to 325 deg F / 160 deg C. Grease a 9 x 5 inch loaf pan with
vegetable oil, and line with baking paper, leaving overhang on long
sides. <br /></span></p></div><div data-reactid="213" style="text-align: left;"><p data-reactid="214"><span style="font-family: "arial";">Pulse
pistachios in a food processor til finely ground (it’s fine if some
of the pieces are a bit larger). Set aside a heaping tablespoonful.</span></p></div><div data-reactid="216" style="text-align: left;"><p data-reactid="217"><span style="font-family: "arial";">Whisk
lemon zest, flour, sugar, baking powder, salt, and remaining ground nuts in a large bowl. Whisk olive oil, 2 tbsp lemon juice,
remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to
combine. Pour oil mixture into dry ingredients and fold together with a rubber
spatula. Be very careful not to overmix: the batter is quite wet, which means it can get gummy if overworked. Pour into prepared tin and use a spatula to evenly distribute - it
should come halfway up the sides.</span></p></div><div data-reactid="219" style="text-align: left;"><p data-reactid="220"><span style="font-family: "arial";">Bake til golden brown all over, cake springs back when gently pressed,
and a tester inserted into the middle comes out clean, 50–60 minutes. Don't worry if it's dipped a little in the centre - that's totally fine. Transfer tin
to a wire rack and let cool completely in tin, at least 2 hours.
Using the overhang of baking paper, lift cake out of tin and place on rack. Remove baking paper.<br /></span></p></div><div data-reactid="222" style="text-align: left;"><p data-reactid="223"><span style="font-family: "arial";">Whisk icing sugar and 3 tbsp lemon juice in a medium bowl, drizzling in
remaining 2 tbsp lemon juice as needed until you have a thick but
pourable glaze. Pour over cake, letting it drip down the sides (if
your cake has dipped, you can glaze the flat underside instead
of the top if you like). Immediately sprinkle over reserved pistachios, then let sit til glaze is set, at least 30 minutes.</span></p></div><div data-reactid="225" style="text-align: left;"><p data-reactid="226"><span style="font-family: "arial";">Because of the oils in the cake, it remains amazingly moist so can be made 3 days ahead. <br /></span></p></div><span style="font-family: "arial";"></span></div>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-57359472791850685092020-05-20T18:20:00.000+10:002020-05-20T18:20:55.784+10:00Pantry crumb cake<div class="part-name">
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2fv3J-RMidsk33_o0b3qx8bjhpXnP7CKv34yhEWdolv_ca6ryHQu71ruBYAoiB52ADuu4MX1zbqrAHrOePgHF1dkCIL5a8agsi3iKZ22yyNsy5NnSB-mBfiz4Dl1L3wUM-EylVVBjJhI/s1600/pantry+crumb+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2fv3J-RMidsk33_o0b3qx8bjhpXnP7CKv34yhEWdolv_ca6ryHQu71ruBYAoiB52ADuu4MX1zbqrAHrOePgHF1dkCIL5a8agsi3iKZ22yyNsy5NnSB-mBfiz4Dl1L3wUM-EylVVBjJhI/s640/pantry+crumb+cake.JPG" width="640" /></a></div>
<div class="part-name">
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="part-name">
<span style="font-weight: normal;"></span></div>
<div class="part-name">
<span style="font-weight: normal;"></span><span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Sometimes there is no story. Sometimes it's Saturday and you just want to make a cake. So it was last weekend. I'd had this bookmarked for a while because I love any cake with sour cream in it, Melissa Clark is reliably good and this recipe is made for these times - infinitely adaptable to whatever you happen to have on hand. So I guess I do have a story after all. Especially as friends spontaneously dropped by - as we now have the privilege to do in Sydney in small numbers - and we all had cake together. It was sunny. It was Saturday. It was glorious.</span></span></div>
<div class="part-name">
<br /></div>
<div class="part-name">
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div>
<a name='more'></a><br />
<div class="part-name">
<br /></div>
<div class="part-name">
<span style="color: orange;"><span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Pantry crumb cake</span></span></span><span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></div>
<div class="part-name">
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Adapted from a recipe by Melissa Clark, as published in <i>The New York Times</i> </span></span></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">You can use any combination of the below that suits you. I went for frozen blueberries and cardamom and they worked beautifully. Should you live somewhere you can't yet have visitors or live alone and don't trust yourself with an entire cake, know that you can freeze individual pieces so that cake is on hand anytime. Just a moment in the microwave or an hour sitting out on a bench top and your morning coffee is monumentally better.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><u>For the topping</u>: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span class="quantity">
½
</span>
<span class="ingredient-name">
cup/110g packed light or dark brown sugar
</span>
<br />
<span class="quantity">
¼
</span>
<span class="ingredient-name">
cup/55g unsalted butter, melted
</span>
<br />
<span class="quantity">
¼
</span>
<span class="ingredient-name">
cup/30g flour
</span>
<br />
<span class="quantity">
¼
</span>
<span class="ingredient-name">
cup/20g rolled oats
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
1
</span>
<span class="ingredient-name">
tsp ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
½
</span>
<span class="ingredient-name">
tsp sea salt
</span></span>
<br /><span style="font-family: Arial, Helvetica, sans-serif;">
</span><div class="part-name">
<br /></div>
<div class="part-name">
<br /></div>
<div class="part-name">
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"><u>For the cake</u>:</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity"> </span></span></div>
<div class="part-name">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity"> </span></span></div>
<div class="part-name">
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">1 ½
</span>
<span class="ingredient-name">
cups/190g flour
</span></span>
</div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
1
</span>
<span class="ingredient-name">
teaspoon baking powder
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
¼
</span>
<span class="ingredient-name">
teaspoon bicarb (baking) soda
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
½
</span>
<span class="ingredient-name">
teaspoon sea salt
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
½
</span>
<span class="ingredient-name">
cup/115g unsalted butter, at room temperature
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
½
</span>
<span class="ingredient-name">
cup/100g sugar
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
2
</span>
<span class="ingredient-name">
large eggs
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
2
</span>
<span class="ingredient-name">
teaspoons vanilla extract
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
⅔
</span>
<span class="ingredient-name">
cup/160ml sour cream, yoghurt or nondairy
yoghurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon
lemon juice
</span></span>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="quantity">
1
</span>
<span class="ingredient-name">
tsp grated lemon or orange zest (optional)
</span></span>
<br /><span style="font-family: Arial, Helvetica, sans-serif;">
<span class="quantity">
½
</span>
<span class="ingredient-name">
cup fresh, frozen and thawed, or canned fruit,
such as blueberries, raspberries, cherries, grated apple or pear,
chopped pineapple (optional) </span></span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">Preheat oven to 180 deg C / 350 deg F. </span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">Grease and line an 8 or 9 inch </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">(20-22cm) </span></span>square tin.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine</span> <span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">topping ingredients in a medium-size bowl. With your fingers or a rubber spatula, squish mixture into clumps - some small, some large. </span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">Mix all your dry ingredients - flour, baking powder, bicarb, and salt - together in another medium bowl. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name"><br /></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">In a food processor or stand mixer, or indeed just by hand, cream butter and sugar til light and fluffy, just one or two minutes. Beat in the eggs, one at a time - making sure the first is fully incorporated before adding the next - then add the vanilla extract. Add half the dry ingredients, then beat in the sour cream, followed by the remaining flour mixture. Use a rubber spatula to scrape down the sides of the bowl, then to gently fold in the fruit and zest, if using. Pour the batter into the prepared tin and top evenly with the crumbs. </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient-name">Bake for 45-55 minutes or until a toothpick/skewer/sharp knife inserted in the middle of the cake comes out clean. Let cake cool in tin and cut into squares to serve.</span></span><br />
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com3tag:blogger.com,1999:blog-3047997226498294755.post-2103340922299301952020-04-15T07:37:00.000+10:002020-04-16T06:41:37.948+10:00Flourless chocolate, buttermilk and raspberry cake <br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A week or so ago a friend of mine had a birthday. Here in Sydney, as in so many places around the world at the moment, anything but essential travel is banned so though it was possible for me to make him a cake, it wasn't possible for me to deliver it personally, even though he was just across the bridge. In any case, there suddenly wasn't any flour to be found seemingly in all of Australia so cake too seemed impossible. But then, in an effort to distract myself from the news, I strayed across this recipe for a chocolate, buttermilk and raspberry cake. Miraculously it was flourless. And all the ingredients were store cupboard staples, or could be crafted from them with a bit of ingenuity. The recipe was from (the ironically-named, given my dilemma) <a href="https://flourandstone.com.au/">Flour and Stone</a>, a beautiful bakery in Woolloomooloo. Buoyed by this discovery, I made the cake and booked a courier... because if you have to be alone on your birthday in the apocalypse then there should at least be something sweet and celebratory you can stick a candle on. It turned out beautifully - luxuriously dark and fudgey, studded with soft, sour-sweet berries, the prettiest pops of red. It arrived a day late and smashed to smithereens, but I'm told still tasted good, and I guess was an even bigger surprise for all that. Best laid plans... If this interlude has taught us anything it's to throw them out the window... and adapt! See recipe head notes for useful hacks on the other key ingredients, should you need them. </span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Flourless chocolate, buttermilk and raspberry cake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Nadine Ingram of <i>Flour and Stone</i> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you don't have buttermilk, you can easily make your own by stirring a little lemon juice or white vinegar into milk and leaving it sit for a few minutes til it curdles. If you don't have brown sugar, just mix one tablespoon molasses (available at supermarkets, health food stores, delis) into a cup of white sugar. If you don't have almond meal, just blitz almonds (or walnuts or blanched hazelnuts) til finely ground in a food processor. If you don't have raspberries, don't worry - just bake the cake without for one hour all up.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">220g dark chocolate, ideally 70% cocoa solids</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">110g roughly chopped unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">90g light brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60g almond meal</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60ml buttermilk </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">180g frozen raspberries</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 140 deg C. Line a 22cm springform cake tin with baking paper and dust with flour (assuming you have a little for these purposes - if not, just ensure you line sides of tin with baking paper too).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water, taking care that the bottom of the bowl does not touch the water and that the water is not boiling furiously - you don't want the chocolate to burn.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, whisk the eggs and sugar together until thick and fluffy - this is called a <i>sabayon</i>. If you've got a stand mixer, this will take a good five minutes. If you've only got a whisk it will take... patience and a firm wrist.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the chocolate mixture to the <i>sabayon</i>, then the almond meal and buttermilk. Gently mix together - either with the mixer on its lowest speed, or just by folding with a spatula or wooden spoon. Once all the streaks have disappeared from the mixture, stop. It's important to not overwork the batter. With a spatula or spoon, check no chocolate has fallen to the bottom of the bowl. If it has, gently fold it in to incorporate it.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour batter into the prepared tin and bake for 45 minutes or until the top of the cake has formed a crust. Remove from oven briefly and scatter over raspberries, gently pushing them down into the surface of the cake. Don't be tempted to do this before baking as they'll just fall to the bottom and you won't get the same pretty effect on top. Return cake to the oven and bake a further 30-40 minutes or until the centre is springy to the touch. If it looks like the raspberries are burning, just cover the tin with foil and keep cooking - it's a hard cake to overbake. Because there's no flour - the inside will always be deliciously gooey.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let sit in tin for at least 2 hours before you remove it. The original recipe recommends heating the blade of a knife in hot water, then wiping it dry before cutting in order to get a clean slice.</span><br />
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<br />Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com3tag:blogger.com,1999:blog-3047997226498294755.post-76000230653171887612020-03-30T15:12:00.000+11:002020-04-10T10:14:17.576+10:00Beatrix hot cross buns<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Honestly, I thought I might be done with this blog. But then all of a sudden, the world turned upside down and all I can do to stay calm is cook. On Saturday I made hot cross buns. I left some outside the apartment of my 85 year old neighbour, tossed a ziplock bag containing four to a friend across our authorised divide of 1.5m on an exercise walk, and continued on to deposit another care package on the doorstep of someone dear to me who's self-isolating on the other side of the park. I can't do much in the face of a global pandemic, but I can do that. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I firmly believe there's no such thing as a bad hot cross bun. Squidgy or fluffy, sparsely fruited or dense with sultanas, I don't care, I like them all*. There may be, however, a superlative sort of hot cross bun and this is it. I'll say upfront I'm very partial to anything orange-flavoured - in colour and taste it's just so bright and friendly. These buns have not just a sweet citrussy glaze on top, but are made with a dough containing one </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">whole puréed orange</span>. The recipe comes from my favourite bakery, <a href="https://www.beatrixbakes.com/">Beatrix</a>, in Melbourne. As luck would have it, they just published a <a href="https://www.booktopia.com.au/beatrix-bakes-natalie-paull/book/9781743795255.html">cookbook</a> and it arrived in my letterbox as a gift on my birthday two weeks ago, back when everything was still sort of normal. I'm always nervous about anything involving yeast, but this worked out beautifully. Right now there's something soothing about a baking project that takes time: waiting for the first prove, and the second, then the immediate gratification of the buns freshly out of the oven. And the great pleasure that comes from sharing them, even when you can't do it in person. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you're lucky enough to live in Melbourne, Beatrix is currently doing takeaway cake (as well as delicious sandwiches) so you might like to support them by ordering online and picking up, or popping in to see what's available. Check <a href="https://www.instagram.com/beatrixbakes/?hl=en">their Instagram</a> for their latest offerings. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">* Actually, not true! I have no time for chocolate chips in hot cross buns. I know the sultana-averse are fond of them but I guess I'm a purist. </span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Beatrix hot cross buns</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe in Beatrix Bakes by Natalie Paull</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Natalie recommends tangelos as an alternative to oranges so if you spy them, snap them up. If you don't have a stand mixer with a dough hook, you could absolutely do all of this by hand. And if you don't have cooking oil spray, just use a little bit of vegetable oil on your hands to coat both proving dough/buns and baking tray.</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">the dough</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large oranges</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g mixed currants and sultanas (or whatever combination of dried fruit you fancy, just chop up so it's a similar size to sultanas for even distribution)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">520g flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60g caster (superfine) sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">175g/ml full-cream milk, boiled briefly, then cooled to room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 heaped tsp mixed spice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/4 tsp sea salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 heaped tsp dried yeast (or 2 tsp heaped and firmly packed fresh yeast)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">75g soft unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cooking oil spray</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">the glaze</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g/ml water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g caster (superfine) sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">finely grated zest of one orange (reserved from 1 orange, above)</span><br />
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<u><span style="font-family: "arial" , "helvetica" , sans-serif;">the cross</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60g flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp icing sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp sea salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50g/ml water, room temperature</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the dough, begin by finely grating the zest and then juicing one of the oranges. Put the zest aside for the glaze and plump the dried fruit in 20g/ml of the juice. Trim the bottom of the second orange and chop into chunks, removing any seeds you see. Put them in a food processor and whiz up til you've got a pulpy purée. Weigh this - you'll need 250g, so make up any shortfall with the leftover juice from the first orange.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the flour, sugar, spice and salt together in a bowl. Pour the milk into the bowl of a stand mixer, sprinkle over the yeast and stir to dissolve. Tip the dry ingredients on top, then add the orange purée and softened butter. Using the dough hook, mix on the second-lowest speed for about 10 minutes, til the dough has come together. Then with the mixer still going, add the dried fruit and their soaking juice and continue for another 5 minutes.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove the bowl from the mixer, mist the top of the dough with cooking oil spray and cover with plastic wrap. Put in a warm place (the top of the fridge is a good one) for an hour or so til it's double in size. This is the first prove.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile, make the glaze by putting water, sugar and vanilla in a small saucepan and bringing to the boil. After 30 seconds, remove from the heat, let cool to room temperature, then add the orange zest. Set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Lightly spray a heavy baking tray with cooking oil and line with baking paper.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 190 deg C (375 deg F). </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When your dough has proved and is soft and fluffy, turn it out onto a lightly floured surface and lightly press to knock it back (ie: deflate the gas). Divide into 12 roughly 95g pieces. Form each into balls and place in a 3 x 4 formation. Lightly mist with cooking oil spray, cover with plastic wrap and leave to rise in a warm place for the second proof. This should take 30-50 minutes. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">While you're waiting, make your cross paste: measure flour, icing sugar, salt, oil and water in a bowl and mix til it's a gloopy consistency. Adjust as needs with extra flour or water. Scrape the paste into a medium-size ziplock bag and snip the end off one of the bottom corners to create a home-made piping bag. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Check on your buns: if you poke them with a lightly greased finger and an indent remains, they are ready. So to create the crosses, hold the ziplock bag like a piping bag, and position it close to the buns. Squeezing it, fashion long lines of paste following the rise and fall of the buns' shape. Repeat until all twelve are crossed.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 15-20 minutes - check after 10 just to make sure they're not cooking too fast. Then remove from oven and immediately brush with glaze. They'll turn a nice burnished bronze on application so don't panic if they look a little blond still after the requisite cooking time. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Allow to cool just a bit before serving split and slathered with butter.</span><br />
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<br />Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com2tag:blogger.com,1999:blog-3047997226498294755.post-21292431695372322022020-02-12T17:43:00.001+11:002020-02-12T17:43:44.417+11:00Lemon tendercake<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you're a baker, words that will strike fear into your heart are "I'm a vegan". A cake without eggs or butter, or any sort of dairy at all seems somehow lacking in essential joy, not to mention texture or taste. At least that's what I would have said last week. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">A good friend of mine recently had a birthday. She had also recently become vegan. As luck would have it, I'd just seen an episode of one of Nigella Lawson's cooking shows in which she'd made something she called a lemon tendercake. It looked absolutely delicious and amazingly, happened to contain no animal products whatsoever. Better still, it called for no strange substitutes, featured flavours I loved and honestly couldn't have been easier to make. The miracle ingredient here is coconut. The creamy milk binds the batter and a yoghurt made from it (you don't have to make it yourself - it's readily available in supermarkets) serves as a sort of icing, adding an thick tang to the lighter than air lemony cake below and the sharp sweetness of the blueberries above. All together, it really does look quite spectacular and it made my friend very happy. This is a great cake not just for vegans but for all of us trying to reduce our dependence on animal products in the midst of this climate crisis. And an extraordinary cake in its own right.</span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lemon tendercake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from an original recipe by Nigella Lawson</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When you're measuring out the coconut milk, don't shake the tin - you want as much of the thick, creamy stuff from the top as you can get. Just a note: this is the sort of cake that's best served as at home rather than at a picnic as in its finished form, it's not so transportable. But if you wanted to pack the compote and topping separately to the cake, you could easily assemble anywhere. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">225g flour<br />1½ tsp baking powder<br />½ tsp bicarbonate of soda (baking soda)<br />¼ tsp sea salt<br />150ml vegetable oil (plus more for greasing)<br />150g caster (superfine) sugar<br />275g coconut milk (see recipe note)<br />2 lemons (finely grated zest, plus 3 x 15ml tbsp of juice)<br />1 tsp vanilla extract</span><br />
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<u><span style="font-family: Arial, Helvetica, sans-serif;">Compote</span></u><br /><span style="font-family: Arial, Helvetica, sans-serif;">150g blueberries (frozen are totally fine)<br />1 x 15ml tbsp lemon juice<br />1 x 15ml tbsp caster sugar<br />50ml cold water plus 1½ tsp<br />1½ tsp cornflour</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Topping</u><br />250g coconut milk yogurt<br />1 tsp vanilla extract<br />2½ tsp icing sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 180°C/160°C Fan/350°F. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease the sides and line the base of a 20cm springform cake tin with baking paper.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Combine flour, baking powder, bicarb soda and salt in a large bowl.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In another medium-size bowl, whisk the oil, sugar and coconut milk together, then mix in the lemon zest, lemon juice and vanilla.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour the wet ingredients into the dry, whisking to combine, then pour batter into prepared tin and bake for 30-35 minutes or until the top is golden and a skewer inserted into the middle comes out clean.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sit cake on a wire rack and leave to cool completely in its tin. Don't panic if it sinks slightly during this period. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, make the blueberry compote by combining berries, juice, sugar and the 50ml of cold water in a saucepan. Bring to the boil, then turn heat down and simmer, stirring gently every so often, for a couple of minutes until the blueberries have softened. Remove from heat. In a teacup (or some sort of vessel similarly small) mix the extra </span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">1½</span> tsp of cold water with the cornflour and stir the resultant paste into the blueberry mix. Put the pan back over the heat and stir gently for about 30 seconds. The sauce will bubble and thicken - if it seems too jammy, just add a little more water. Let cool.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For the topping, mix the coconut yoghurt and vanilla together and sift in the icing sugar, stirring to combine. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to serve the cake, remove it from its tin. Dollop the creamy coconut topping on top, spreading it to almost the edge, then gently spoon over the blueberry compote (you might need to loosen it with a fork if it's set too much). Don't worry if this causes it to spill over the sides - that's part the cake's voluptuous charm. Serve immediately.</span></div>
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com4tag:blogger.com,1999:blog-3047997226498294755.post-45574912437143373952020-01-13T16:16:00.000+11:002020-01-13T16:16:28.121+11:00Simple summer cake<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's been a sombre summer in Australia. Here in Sydney, we're safe from the fires but have been under a thick cloud of smoke since November. That's nothing to complain about compared to the rural and coastal communities north and south of us who've borne the brunt of this climate crisis but I lately haven't felt much like baking or writing about it. With all the footage of fires, and daily reminders of the devastation (awaking to ash blown in with the wind, birds flying indoors in search of water, a blood red sun, people in masks in the streets), it's impossible to be unaffected emotionally by all this. Baking has always been something that makes me feel better. So in an effort to do that recently I made this simple summer cake. I'm glad I did. For the short time it took to make it felt good to be doing something normal when the world right now feels anything but. In times like these it's important to be grateful for the small things. So make cake, share it with people you love, and start a conversation about what you can do.</span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Simple summer cake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Julia Busuttil Nishimura</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This is infinitely adaptable - Julia encourages you to mix and match fruit as per your taste/contents of your kitchen. I used peaches and raspberries but any combination of the below would be wonderful. Similarly with sugar, feel free to use all caster sugar if you don't have brown. Or white sugar if you don't have caster. No need to buy a special jar of cinnamon sugar - you can make your own just by mixing a bit of ground cinnamon with white sugar. Or don't use it at all!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">100g caster (superfine) sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">50g brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g softened unsalted butter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">180g plain yoghurt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200g self-raising flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp lemon zest (optional) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5 or 6 nectarines/peaches/apricots, halved or quartered</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g blackberries/raspberries/blueberries</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">cinnamon sugar (optional) </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 180 deg C.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cream butter and sugar til pale and fluffy. Add eggs, one at at time, making sure each is fully incorporated before adding the next, then mix in the vanilla and lemon zest if using. Stir through plain yoghurt then fold in flour, mixing til just smooth. Spoon the stiff batter into a square 21cm cake tin lined with baking paper and smooth so surface is level. Press in fruit and sprinkle with cinnamon sugar. Bake for approximately 50 minutes or until skewer inserted in centre of cake comes out clean.</span><br />
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-70669178820650743802019-11-28T12:34:00.000+11:002019-11-28T12:34:00.177+11:00Whole orange cake<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It was my Dad's birthday recently. In my family we have a fondness for orange cakes. My mum routinely made <a href="http://alicebakesacake.blogspot.com/2015/12/mums-orange-cake.html">this one</a> for celebrations and it's perfect. But I can't help feel that in her zeal to use every last bit of a piece of fruit, she might have been tempted by this recipe, from American lifestyle magazine stalwart <i>Sunset</i>. It uses all of the orange - well, not the pips - but the rest of it, blended up into a purée. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">No need for boiling beforehand, as per <a href="http://alicebakesacake.blogspot.com/2013/01/middle-eastern-orange-cake.html">Middle-eastern orange cake</a>, just chop the fresh fruit roughly and blitz in a food processor. It's not as sweet as a cake made with just zest and juice, more complex in flavour and texture. Notes of bitterness and flecks of fruit lend a sophistication to something so simple. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Because
of the high moisture content from the fresh fruit, this cake keeps
really well and in fact its flavours only intensify over time - good to
know if you're in the market for something to make ahead.</span><br />
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<span style="color: orange;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Whole orange cake</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Recipe adapted from <i>Sunset</i> magazine</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Because of the slight bitterness I'd guess this is more something to serve to adults rather than kids. Unless the kids in question are into marmalade, a flavour this resembles a little. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">225g unsalted butter, softened, plus more for the tin</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250g sugar</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 oranges (about 450g), ends trimmed, then cut into chunks and pips removed</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">315g flour</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon bicarb (baking) soda</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">185g icing (confectioners’) sugar</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange</span><br /><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 165 deg C (325 deg F) and position a rack in the centre. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease and flour a Bundt tin. If you don't have one of these, just use a large springform tin or halve the recipe and use a smaller tin.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Beat butter and sugar til light and fluffy, and beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place orange chunks in a food processor and blitz til mostly smooth but not completely puréed. Measure out 355ml of the fruit mixture and add to the cake batter and stir to combine. Fold in dry ingredients - flour, salt, bicarb soda and baking powder - til batter is just smooth.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for approximately 55 minutes, or until cake has risen and a toothpick inserted in the middle comes out clean. Let cake sit in tin on wire rack for ten minutes, then invert cake onto rack and leave to cool completely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For icing, whisk together icing sugar and orange juice and adjust the consistency to taste - for thicker icing, add more icing sugar; for runnier icing, add more juice. Ice when cake is fully cool, leave to set, then serve.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-10064166942274428172019-09-10T11:03:00.000+10:002019-09-10T11:05:09.498+10:00Grapefruit poppy seed loaf<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I didn't want winter to slip away without making the most of citrus. Grapefruit is one of my favourites, often overlooked in baking in favour of the more modest lemon. By contrast, grapefruits are super-size citrus, big and blowsy. There's pink grapefuit and ruby red, and of course, just regular. All are dazzlingly acidic and amazing in anything sweet. This loaf takes ingredients most often associated with lemon - yoghurt and poppy seeds - and reimagines them with grapefruit. To great success. Super easy. A celebration of citrus.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg945OvSklGpLVr9-056xY6jplBqvm5ZcRVcRjzpPIqqPucf5FiZq6ZcqJ6CC88BhQterX2dQgRp5Cfqtc4UNIAl3mrpMWvMJxrdBP93g6jCgMyGEkwVE28zs4ThVRhyYQC01ahc0tfUrtF/s1600/grapefruit+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg945OvSklGpLVr9-056xY6jplBqvm5ZcRVcRjzpPIqqPucf5FiZq6ZcqJ6CC88BhQterX2dQgRp5Cfqtc4UNIAl3mrpMWvMJxrdBP93g6jCgMyGEkwVE28zs4ThVRhyYQC01ahc0tfUrtF/s640/grapefruit+2.JPG" width="640" /></a></div>
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Grapefruit poppy seed loaf</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Claire Saffitz as published on <a href="https://www.bonappetit.com/"><i>Bon Appétit</i></a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You could make this with any variety of grapefruit - keep any extra zest in a ziplock bag in the freezer for another cake, another time. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1½ cups flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons baking powder</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¾ teaspoon sea salt, plus a pinch more</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon finely grated grapefruit zest</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large eggs, room temperature</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">⅓ cup vegetable oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">¾ cup plus 1 tablespoon plain Greek yoghurt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8 tablespoons fresh grapefruit juice, divided</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon poppy seeds</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">½ cup icing sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 350 deg F. Grease and line an 8 1/2 x 4 1/2 inch loaf tin.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Measure flour, baking powder and 3/4 tsp salt into a medium bowl and whisk to combine.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, rub the grapefruit zest into the sugar til the sugar starts to clump and the mixture is fragrant, about one minute. Add eggs, oil and vanilla and beat til light and thick (in a stand mixer this will take about four minutes, longer by hand). Mix in half of the dry ingredients, then add 5 tablespoons grapefruit juice and 1 tablespoon poppy seeds along with the remaining flour mixture. Pour into tin and smooth the top.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 50-60 minutes, or until cake is golden brown and skewer/toothpick inserted in the centre comes out clean.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer tin to a wire rack. Poke holes in top of cake with a toothpick or a skewer and brush remaining grapefruit juice over top. Let sit 15 minutes, then turn out of tin to cool completely.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the glaze, whisk together icing sugar, 1 tablespoon yoghurt, 1 teaspoon water (or leftover grapefruit juice) and a pinch of salt in a medium bowl til smooth then drizzle over cooled cake. </span><br />
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-10848233437926557522019-08-28T12:23:00.002+10:002019-08-28T12:23:23.052+10:00Burnt Basque cheesecake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi111byg1EhrsaE4WwuxebW5TPdXdHDW-2aw3OkurKyOeV9huZKIglb5dahiTzFaJEG-AuuEqnuZVC-msP9ujh6wY2AISi8Py_z-mITQ8cDzLm4vumR_aQxTnMc26FdI7Jt2NtOz3n6ijAZ/s1600/cheesecake+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1127" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi111byg1EhrsaE4WwuxebW5TPdXdHDW-2aw3OkurKyOeV9huZKIglb5dahiTzFaJEG-AuuEqnuZVC-msP9ujh6wY2AISi8Py_z-mITQ8cDzLm4vumR_aQxTnMc26FdI7Jt2NtOz3n6ijAZ/s640/cheesecake+3.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If I'm honest, I am not that into cheesecake. But my dad, who visited recently, is. I'd had this recipe bookmarked for a while and was biding my time til he next came to try it out. The thing about cheesecake for me, apart from it being so rich, how fiddly it is to make. Biscuit bases, water baths, chilling time... But this recipe had none of those things. All you had to do was mix together a few ingredients, pour it into a tin, bake til burnt (bonus: no anxiety about that then), let cool to room temperature, and eat. Amazing! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_dUojFhzdX3DT8u0RumD1bpANWh-QAnSfQjrOen1Z-CJfemAyUKar52cAgWpp1psasZ2WQ8-CzRJ7nsEzAy6sgNEEyjTofoxkKdbyFhuSccLfzGxmdLGMprEeoFMEKRJ1J40hu7731ZV/s1600/cheesecake+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh_dUojFhzdX3DT8u0RumD1bpANWh-QAnSfQjrOen1Z-CJfemAyUKar52cAgWpp1psasZ2WQ8-CzRJ7nsEzAy6sgNEEyjTofoxkKdbyFhuSccLfzGxmdLGMprEeoFMEKRJ1J40hu7731ZV/s640/cheesecake+2.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The only slightly tricksy thing about the process is the lining of the tin - because of the eggs, the cake rises a lot (before sinking back down) so you have to use a few pieces of overlapping baking paper to ensure it's contained. Easy really but should you be at all anxious about this, just watch <a href="https://www.youtube.com/watch?v=uVwPO7GY8MY">this video</a> of the recipe's creator, <i>Bon Appétit'</i>s Molly Baz, making it. If the quantities of cream cheese are horrifying to you (4 bricks!), do as I did and halve the recipe and bake it in a smaller tin. Make no mistake, this is rich, whichever size tin you use, but that's what cheesecake is all about after all. Embrace it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTPPILLOtoizwk_3QSHEK7XqOhivvrPNAgdP9HllUZGm-dprufwyQLyn5ehNd3W2NpGPT4jJFDGxgh_O9YDzhKaG9JXkb_4kQqjtlxt6mXMu3ts31JOUuF1FFUHU-Qkb8AMmYWZ_56DVZ/s1600/cheesecake+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTPPILLOtoizwk_3QSHEK7XqOhivvrPNAgdP9HllUZGm-dprufwyQLyn5ehNd3W2NpGPT4jJFDGxgh_O9YDzhKaG9JXkb_4kQqjtlxt6mXMu3ts31JOUuF1FFUHU-Qkb8AMmYWZ_56DVZ/s640/cheesecake+1.JPG" width="640" /></a></div>
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<span style="color: orange;"><span style="font-family: Arial, Helvetica, sans-serif;">Burnt Basque cheesecake</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Adapted from a recipe by Molly Baz in <i>Bon Appétit</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I really recommend watching the video link mentioned above to understand the tin-lining process. It's not hard at all, just hard to describe! If you decide to halve the quantites and bake in a smaller tin, as I did, then just be mindful the cake may not need as much time in the oven. Set your timer for a bit less than the recipe says (say 45 minutes) and keep checking after that for signs that it's done.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Unsalted butter (for tin)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lb (907g) cream cheese, room temperature</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1½ cups sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 large eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sea salt (or 1/2 tsp table salt)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">⅓ cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a rack in middle of oven and preheat to 400 deg F / 200 deg C.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease a 10 inch diameter spring-form tin and line so that baking paper comes up at least 2 inches (5cm) up sides of tin. Don't bother cutting to fit - just use 2 or three overlapping bits and pleat to fit around sides. No need for neatness as the cake just looks all the better for not having a perfectly smooth edge. Place fully lined tin on a tray lined with baking paper.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a food processor or stand mixer blend together cream cheese with sugar until very smooth and no lumps remain. Add eggs, one at a time, making sure each is incorporated before adding the next. Scrape down sides of bowl, then add the cream, salt and vanilla and beat at a slightly lower speed til combined. Add flour and beat at low speed til just incorporated, scraping down sides of bowl as needed to make sure mixture is smooth, homogenous and silky.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour mixture into prepared tin. Bake til deep golden brown on top and still very wobbly in centre, about 60-65 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Let cool to room temperature, then release from tin, remove baking paper and serve.</span></div>
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com1tag:blogger.com,1999:blog-3047997226498294755.post-72335791658715774232019-08-13T17:29:00.000+10:002019-08-13T17:29:12.595+10:00Tangelo polenta drizzle cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Nature is clever. In the middle of winter, when everything is feeling grey and dreary, it offers up citrus. It's enough to just gaze upon the bright colours of lemons and oranges and limes and pink grapefruit and everything in between but the flavour of these fruits works the same way to shock you out of a slump. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FwdySwEWWKCAIRn2uGA6OGsqFodELFMK8DFozknxkhT-leXD4dmGfPbMZmqGuBZ9cseHd1STwgEx-IyrSJHVjKvnsfZlF4TENEl9tmKF1HjKPRZW2Coaul2Mjc5ad1_RLVPEXABnLubF/s1600/cooling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FwdySwEWWKCAIRn2uGA6OGsqFodELFMK8DFozknxkhT-leXD4dmGfPbMZmqGuBZ9cseHd1STwgEx-IyrSJHVjKvnsfZlF4TENEl9tmKF1HjKPRZW2Coaul2Mjc5ad1_RLVPEXABnLubF/s640/cooling.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This
recipe requires a single bowl. If you don't have tangelos, oranges or
lemons will do. Containing both oil and yoghurt, the cake keeps well which
means you can make it ahead, or have it on hand for the week. But the colour! It's the best. Sweet and
softly glowing, it's almost like eating sun.</span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Tangelo polenta drizzle cake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Julia Busuttil Nishimura, as published in her book <i>Ostro</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you can't find tangelos, this would work equally well with ordinary old oranges or lemons. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">170g caster sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g plain yoghurt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g extra-virgin olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">finely grated zest and juice of 2 tangelos (about 100ml of juice) plus 2-3 tablespoons extra for icing</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g polenta</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g self-raising flour (or 1 cup flour and 2 tsp baking powder)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">250g icing (confectioner's) sugar</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 180 deg C and grease and flour a 20cm baking tin.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, whisk together sugar, eggs, vanilla, yoghurt, oil and tangelo zest and juice. Fold in polenta and flour, pour into prepared tin and bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. Leave to cool in tin for a few minutes, then turn out onto wire rack to cool completely.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix icing sugar with just enough of the extra tangelo juice (you may not need all of it) to make a thick but pourable icing. Drizzle over cake, let icing harden, then serve.</span><br />
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Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-29777394359151942342019-08-07T16:27:00.000+10:002019-08-07T16:27:55.031+10:00Louisa's cake<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I made a cake. It's been a while. After meeting all my deadlines, the sun was out Saturday and so I baked. This recipe I'd had bookmarked for a while. It had a short list of ingredients, always a winner in my book, and came with authentic Italian credentials (likewise). It contained ricotta, of which I have a seemingly endless supply in my freezer (compulsively making it when milk is about to expire) and there's nothing I like more than being able to cook with pantry staples. So. I've made many a ricotta cake before - <a href="http://alicebakesacake.blogspot.com/2012/10/sardinian-ricotta-cake.html">this one</a> is a perennial favourite - but this distinguished itself from the others by by featuring apple among its ingredients. You can't so much taste the fruit itself, just its subtle sweetness. Leavened with a little flour, rich with ricotta and bolstered with butter, it's simple and decadent all at once. I don't know Louisa but her cake is excellent. <i>Grazie</i>.</span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Louisa's cake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Jennifer Wagner, as published on <i>Food52</i> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<span class="recipe__list-qty">
<span style="font-family: Arial, Helvetica, sans-serif;">Louisa is a family friend of the recipe's author, a gardener and chef from Chianti in Italy.</span></span><br />
<span class="recipe__list-qty"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<br />
<span class="recipe__list-qty"><span style="font-family: Arial, Helvetica, sans-serif;">9 tablespoons
</span></span><span style="font-family: Arial, Helvetica, sans-serif;">
(127g) unsalted butter, at room temperature</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>1</span> cup
</span>
plus 2 tablespoons sugar</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>3</span>
</span>
large eggs</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>1 1/4</span> cups
</span>
flour</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty">pinch
</span>
salt</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>1</span> cup
</span>
fresh ricotta</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Zest of 1 lemon</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>1</span> tablespoon
</span>
baking powder</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span> </span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"><span>1</span>
</span>
apple, peeled and grated (should yield about 1 cup)</span><span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span class="recipe__list-qty">Icing </span>sugar for serving</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 400° F. Grease and flour a 9 or 10 inch springform tin.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;">Cream butter and sugar til light and fluffy.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Add the eggs one at a time, ensuring each is fully incorporated before adding the next.</span><span style="font-family: Arial, Helvetica, sans-serif;"> Slowly mix in the flour, salt, ricotta, lemon zest, baking powder, and apple.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;">Scrape
the batter into the prepared tin, smooth the top and bake for 25 to 30
minutes, til the cake is golden brown and the sides start to pull away
from the pan.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="recipe__list recipe__list--steps">
<span style="font-family: Arial, Helvetica, sans-serif;">Cool
in the tin on a wire rack for 10 minutes. Turn the cake out onto the rack and leave to cool completely. Dust with icing sugar to serve.</span></div>
Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-75040023137636040592019-06-25T09:34:00.000+10:002019-06-25T09:34:20.547+10:00Pear cake with rye and ginger<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I love Hobart. I love its hills. I love its water. I love the local support for <a href="https://mona.net.au/">MONA</a>'s winter festival <a href="https://darkmofo.net.au/">Dark Mofo</a>, which has residents wrapping their outside lights in red cellophane and businesses decorating shop windows in red, even the <a href="https://www.cwaa.org.au/">CWA</a> store, who excelled this year with their display which featured the word Mofo and a cross fashioned from scarlet beads. Winter is not Tasmania's starriest produce season. That would be summer, when apricots are weighing down backyard trees, cherries are fat and plentiful, and plums are practically rolling down the roads with all the street planting. But the colder months have their charms - one of them being staying inside where it's warm and eating cake. This one is dark and wintery and wonderful with the heat of ginger, sweet, silky pears and a chewy crumb courtesy of rye flour. It's not in the CWA playbook but I think they'd approve.</span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pear cake with rye and ginger</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Helen Goh in <i>Good Weekend</i> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I made my own stem ginger - from <a href="https://www.talesfromthekitchenshed.com/2016/10/homemade-stem-ginger/">this recipe</a> - but it is readily available to buy in good delis and Asian supermarkets. Alternatively, Goh advises you can substitute crystallised ginger for the stem ginger and golden syrup for the ginger syrup (what the stem ginger is preserved in). </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">160g unsalted butter, cubed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">220g soft light brown sugar </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g treacle</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g ginger syrup (from a jar of stem ginger) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200ml full-fat milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">60ml vegetable oil (or any neutral oil)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g stem ginger, roughly chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">150g dark rye flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp bicarb of soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp ground ginger</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp mixed spice (optional)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 ripe medium pears (about 450g) peeled and cored; half chopped into 1/2cm pieces, the rest thinly sliced</span><br />
<br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 190 deg C (170 deg C fan-forced). Grease and line a 23cm cake tin.</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine butter, brown sugar, treacle and ginger syrup in a saucepan on low heat. Stir gently til butter has melted and the sugar is dissolved, then remove from heat. Whisk in milk and oil, then the eggs. Fold in chopped stem ginger.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, sift together flours, bicarb, spices and salt. Pour in the saucepan of wet ingredients, mix to combine and then fold in chopped pears.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour batter into prepared tin and gently lay sliced pears on top. Place tin on an oven tray and bake on middle shelf of oven for 60-80 minutes or even longer (cooking time varies according to the juiciness of the pears) - until a skewer/toothpick inserted into the middle of the cake comes out clean.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from oven and let cake cool on wire rack for a few minutes before turning out of tin and serving. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com3tag:blogger.com,1999:blog-3047997226498294755.post-66977651956528937942019-06-04T18:19:00.001+10:002019-06-04T18:19:10.592+10:00Do-It-All cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGJhK10vOlPUxGUmrKK6XbLkkcbraImKTNZsyoqt9LqW9SHHo1rVos_QK08ek2HPLehhD8vLo3Q3DT3y-ew7qtE57_ghFNnA2E1sggVDamJXwKPFQcgq_xNxus_49GTK7gBNyoAM4dGqv/s1600/cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGJhK10vOlPUxGUmrKK6XbLkkcbraImKTNZsyoqt9LqW9SHHo1rVos_QK08ek2HPLehhD8vLo3Q3DT3y-ew7qtE57_ghFNnA2E1sggVDamJXwKPFQcgq_xNxus_49GTK7gBNyoAM4dGqv/s640/cake.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am turning into my mother. She told me it would happen, more than once, with a wicked - borderline evil - smile on her face. And now it has. I have little flecks of grey around my temples, exactly where she had them, am evangelical about public libraries... and I simply cannot bear to let the smallest skerrick of food go to waste. I am constantly making ricotta (and freezing it) with milk about to expire, or zesting citrus I need for juice (another ziplock bag freezer stash) or burying bits and pieces of wilting greens in curries. Last week I had half a carton of cream in my fridge to use up. Happily, it was exactly the amount needed for this recipe, which I'd had bookmarked for ages since first reading about it on <a href="https://food52.com/">Food52</a>. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLDKoMl9QQY2_LvFr2Dm1RDZlG4VWBUrGc8Satic6Kd148yGqPb8WU6fOWcVn7hTxPllgIAcw_eTe_h751hyEiHsmPjOTP98MM0CreJNBrJPl4UiG0nsOUq14qP4inyDqSedaZTNlcH95/s1600/sliced.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLDKoMl9QQY2_LvFr2Dm1RDZlG4VWBUrGc8Satic6Kd148yGqPb8WU6fOWcVn7hTxPllgIAcw_eTe_h751hyEiHsmPjOTP98MM0CreJNBrJPl4UiG0nsOUq14qP4inyDqSedaZTNlcH95/s640/sliced.JPG" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">It's the simple cakes I gravitate most to these days. This one - dubbed Do-It-All Cake - by its author, Danish cook Nadine Levy Redzepi (wife of René, head chef and founder of Noma in Copenhagen) is monk-like in its simplicity. But that's probably not the right analogy for something so rich, delicious and slightly subversive. The latter comes from the use of salted butter, rather than the traditional unsalted, and additionally, a light sprinkling of sea salt over the batter before it goes in the oven, which perfectly balances the creamy sweetness of it all. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGyVXTaDGd-q5u2FKedEl990jDq-SnWW37yNmMDbEnREHvV-MymUisI-YiTrLHL-S-iac2LqdQOatCb2rafJlrV1kCzlArKQmjrtTEA7dZPTEFKAiBpPk2xtvz0mnUDVvIlpq0cBmto9p/s1600/cutting+board.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGyVXTaDGd-q5u2FKedEl990jDq-SnWW37yNmMDbEnREHvV-MymUisI-YiTrLHL-S-iac2LqdQOatCb2rafJlrV1kCzlArKQmjrtTEA7dZPTEFKAiBpPk2xtvz0mnUDVvIlpq0cBmto9p/s640/cutting+board.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This cake is the very definition of something being more than the sum of its parts. All the ingredients are everyday ones, there's nothing more to making it than a bit of beating and folding but it leaves your whole house smelling amazing and tastes incredible with a cup of black coffee. I wish I could make it for my mum but it does the next best thing, by making me think of her. </span><br />
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Do-It-All Cake</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Recipe adapted from <i>Downtime</i> from Nadine Levy Redzepi, as published on <a href="https://food52.com/">Food52</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Nadine recommends using this cake as a vehicle to use up overripe or bruised fruit (just fold it in gently at the end before spooning into the tin), which my mother most definitely would have done.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">
</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1 3/4</span>
<span class="recipe-list-item-name">
cups (245g) flour, plus more for dusting</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1 1/2</span>
<span class="recipe-list-item-name">
teaspoons baking powder</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1/4</span>
<span class="recipe-list-item-name">
teaspoon sea salt</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1/2</span>
<span class="recipe-list-item-name">
cup (110g) salted butter, at room temperature</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1 1/2</span>
<span class="recipe-list-item-name">
cups (300g) sugar</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1</span>
<span class="recipe-list-item-name">
vanilla bean</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> (or 1 teaspoon of vanilla extract)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">2</span>
<span class="recipe-list-item-name">
large eggs, at room temperature</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">3/4 </span>
<span class="recipe-list-item-name">
cup (175 ml) heavy cream</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="recipe-list-quantity">1/4</span>
<span class="recipe-list-item-name">
teaspoon flaky sea salt<br />
</span></span>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
Preheat the oven to 350°F (180°C). Lightly grease a 9x5-inch (23x12-cm) loaf tin and line the bottom with baking
paper.
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk the flour, baking
powder and sea salt together in a medium bowl. Set aside. Put the butter and sugar in the bowl of a stand mixer or food processor. Use the tip of a small knife to split the vanilla
bean lengthwise then scrape the seeds in with the butter and sugar (my mum put the empty pods in with her store pantry jar of sugar to infuse it with flavour). Beat on high speed until
it is pale, 4 to 5 minutes. Nadine stresses to not shortchange this step. </span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add in the eggs, one at a time, beating well
after each addition until integrated. With the mixer on low speed,
add the flour mixture in thirds, alternating with two additions of the
cream. Beat, scraping down the sides of the bowl as needed, just
until smooth.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Spread the batter evenly in the prepared tin and sprinkle the top with the flaky sea salt.
</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">
Bake until a wooden toothpick inserted in the
center of the cake comes out clean and the top is nicely golden
50 minutes to 1 hour.
</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Let cake cool in the tin on a wire rack
for 10 minutes, then turn out onto a wire rack, remove the paper, and
turn right side up to cool completely.
</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span>Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com0tag:blogger.com,1999:blog-3047997226498294755.post-91464391634435082872019-04-25T15:36:00.000+10:002019-04-25T15:37:25.976+10:00Fresh fig and ricotta cake<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I've had my head down working for the last little while but the Sunday before Easter I took a much needed day off. With friends I made my way to a new swimming spot, a secluded Sydney harbour beach off West Head in the Ku-ring-gai Chase National Park. The occasion called for cake and this one was a winner, both before and after our dip. Not too sweet, lightly lemony, and showcasing in-season figs as stunning as our surrounds. </span></div>
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<span style="color: orange;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fresh fig and ricotta cake</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Adapted from a recipe by Ina Garten</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This would probably be wonderful with stone fruit too - something similarly juicy and jammy, like ripe peaches, plums or nectarines.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10 tablespoons (140g) unsalted butter, at room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 eggs, at room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup fresh ricotta, at room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons sour cream</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon pure vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ teaspoon grated lemon zest</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1¼ cups flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon sea salt (or half the amount table salt)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8 large (or 12 medium) fresh figs, stems removed, quartered through the stem</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon raw sugar</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform tin</span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cream butter and sugar until light and fluffy, then add eggs, one at a time, scraping down
the bowl and making sure each is fully integrated before adding the next. Add the ricotta, sour cream, vanilla,
and lemon zest and mix until combined. The ricotta will
make it look lumpy - but at this stage that's exactly what it should look like. Don't panic!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl, mix together the flour, baking powder and salt. Slowly add the dry
ingredients to the ricotta batter, mixing just until combined, then pour into the prepared tin and smooth down the top. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange the figs on the cake,
cut sides up, in snug but not overlapping circles. Sprinkle
with the raw sugar and bake for 35 to 45 minutes, until the top is
lightly browned and a toothpick inserted in the center comes out clean.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Allow cake to cool in the tin on a baking rack for 15 to 20 minutes, before turning out and serving.</span></div>
Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com2tag:blogger.com,1999:blog-3047997226498294755.post-29360618913873724402019-03-27T11:28:00.000+11:002019-03-27T11:28:23.438+11:00Neapolitan pound cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It's been a long time between cakes. Don't get me wrong - I've been eating them just not making them as I've been away from my oven and busy with work. But I had a birthday last week. I don't know what's happening, but as I get older, my taste in birthday cake seems to be regressing. This year, and last, my cake of choice has been this Neapolitan pound cake - basically a marble cake of vanilla, chocolate and well... pink. It's an Ottolenghi recipe so it's a little bit adult I suppose but there's nothing terribly mature about something smothered in pink drippy icing. But maybe that's the point. I made it for the first time last year to take on a houseboat called Wallamba so my friends who shared that adventure with me - and this year's smaller scale south coast celebration - now refer to it as Wallamba cake, which seems perfect as birthday cake should be whatever you want it to be. And certainly not second-guessed.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: orange;">Neapolitan pound cake</span> (aka Wallamba cake)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Recipe adapted from <i>Sweet</i> by Yotam Ottolenghi and Helen Goh</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When making the chocolate portion of the batter, next time I would try using a little more milk to dilute the cocoa as both times I've made it the mixture didn't blend smoothly. You could also try mixing in the cocoa dry, then adding the milk to the vanilla cake mixture. If you do it this way don't be tempted to skip the milk as the batter will need that bit of extra moisture to soak up the cocoa.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">90ml full-fat milk, at room temperature plus an extra 20ml (or more - see notes on recipe above) for the cocoa paste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6 large eggs, at room temperature</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">200g self-rising flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">100g plain flour, plus extra for greasing</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300g caster sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">300g unsalted butter, plus extra for greasing </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp cocoa</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">a drop or two of pink food colouring</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<u><span style="font-family: "arial" , "helvetica" , sans-serif;">icing</span></u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">45ml full-fat milk, warmed</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">260g icing sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">30g unsalted butter, softened</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">a drop or two of pink food colouring</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 200 deg C. Grease and flour a 23cm bundt tin and set aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the cake: </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk together milk, eggs and vanilla in a medium bowl. Put the flours, salt and sugar into a bowl of a stand mixer and toss to combine or mix on low speed for 30 seconds. Add the butter and half the egg mixture and mix til the dry ingredients are incorporated. Increase the speed to medium and beat for one minute. Add the remaining egg mixture in two batches, making sure the first is fully incorporated before adding the second. Divide this batter equally between three small bowls.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine cocoa with warm milk to make a paste, then stir into one of the bowls of batter til mixture is chocolatey and set aside. To another of the bowls of batter, add the pink food colouring - just a drop at a time, mixing well after each, til it's the colour you want. The last batter is fine just as it is.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dollop the batter into the bundt tin in six alternate blocks, two of each colour, then take a knife or skewer and run it through in a zig zag pattern so that one colour runs into the next. Don't overdo this or you'll end up with a mess - just once or twice through is fine.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 40-45 minutes or until a skewer inserted comes out clean. Remove from oven and let cool in tin for 10 minutes before turning out onto a wire rack to cool completely. If the cake has risen in the oven unevenly you may need to slice a bit off the bottom so it sits flat. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For icing: </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix icing sugar and warm milk in a mixing bowl, then add the butter and vanilla and whisk til smooth, then tint with food colouring til it's your desired level of pink. </span><br />
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<br />Alice Addisonhttp://www.blogger.com/profile/01614246962542626229noreply@blogger.com5