Category: Desserts
Bananas for Clementine Bakery’s Banana Cake

Bananas for Clementine Bakery’s Banana Cake

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I am always on the look-out for recipes that use those over-ripe bananas frequently found on my countertop. I already have an amazing banana bread recipe so what I have been on the prowl for is a banana cake recipe.  There are those occasions when you need to step it up a notch.  When only cake will do, especially cake with a creamy luscious frosting or a rich decadent icing.  Well, I have stumbled across a recipe that fits the bill.

Oh My Darling, Clementine, Love Your Banana Cake

I found it by way of a recent post on Ipso Fatto (love this blog) for a banana cake she made from Sally’s Baking Addiction. Touted as “The Best Banana Cake I’ve Ever Had”, we just had to try it. It was good but “The Best Ever?” Hmmm. It seemed a little too dense for me.  I’ll admit it was a big hit with the “fam”, but I think Jamie’s tweak, a layer of chocolate ganache in the middle, had a-lot to do with that.  At the end of Ipso Fatto’s post was a link to an archived recipe, Clementine Bakery’s Banana Cake (originally posted in the LA Times). I made a mental note, next bunch of over-ripe bananas I was going to try it.  I did, and I LOVE this cake.

Banana Cake with Cream Cheese Frosting

It’s really moist and tender with a very nice crumb.  The addition of buttermilk gives it a slight tang that goes well with the sweetness of the bananas.  It’s topped with a cream cheese frosting that is not too sweet and finished with a bit of sour cream that loosens the frosting making it even creamier. It’s decadent and lovely.

Pastry flour gives the cake its tender bite.  In place of the pastry flour, I used White Lily Flour which has a similar protein content and is milled from soft red winter wheat.  Every trip to Tennessee I return home with bags of White Lily Flour just to make biscuits and it worked perfectly in this cake.  Bob’s Red Mill and King Arthur Flour carry pastry flour which you can find online or at most supermarkets.

To say the bananas I used were over-ripe would be an understatement, they released a ton of liquid. Next time I would drain the liquid, reduce it by half and then add it back to the batter. This will hopefully thicken the batter and concentrate the flavor. If your bananas are super-duper ripe I would definitely reduce the liquid.

The cake can be baked in a 9×13 pan or a 10 inch round cake pan.  I used a 10-inch pan which required a couple of extra minutes.  I had enough batter left to make a couple of cheater’s cupcakes (no one will know you have already had cake) that took about 20-22 minutes to bake.  The center of the cake seems to brown quicker than the rest of the cake.  If this happens, when the cake is set, place a piece of parchment over the center to prevent the cake from getting too brown.

The cream cheese frosting is made with butter, cream cheese, powdered sugar and sour cream.  I added a dash of salt and a 1/2 teaspoon of vanilla to round out the flavor.  The Wednesday Chef also featured this cake with a twist on the frosting. She reduced the sugar and replaced the sour cream with creme fraiche, double decadence. I personally like the “sweet level” of the original recipe but creme fraiche, I’d give that a “swirl”.

Another variation would be a chocolate ganache frosting or chocolate icing like the one from Silver Palate in place of the cream cheese frosting.

So, the next time you have overripe bananas try this cake. It is simply delicious. Clementine Bakery’s cake is exactly what I was looking for in a banana cake; it’s a winner.

Tip Alert: Can’t wait for those bananas to get to that lovely over-ripe state? I found this post on how to ripen bananas quickly from Spoon University, Just in case you want to make this cake NOW. You’re welcome.  Update:  A method I just used that worked beautifully, place unpeeled banana on parchment or a silicon mat in a 300-degree oven for 10-15 minutes.  Boom-manufactured overripe bananas-you’re welcome, again.

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5 from 1 vote

Banana Cake

Course Dessert
Cuisine American
Keyword banana cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients

Banana Cake

  • 2 2/3 cups pastry flour
  • 2 2/3 cups sugar
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3 large or 4 small very ripe bananas
  • 3 eggs
  • 1/2 cup buttermilk
  • 3/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract

Cream Cheese Frosting

  • 1 cup plus 1 1/2 tablespoons cream cheese at room temperature
  • 5 tablespoons butter room temperature
  • 1/2 cup powdered sugar
  • 2 tablespoons sour cream

Instructions

  • Heat the oven to 350 degrees. Into a large bowl sift together the flour, sugar, baking powder, baking soda and salt.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, mash the bananas. Mix in the eggs, one at a time, until each is completely incorporated, then mix in the buttermilk, oil and vanilla. Finally, mix the dry ingredients into the batter just until thoroughly combined.
  • Pour into a 9-by-13-inch greased pan. Bake for 35 to 40 minutes, until golden-brown on top, a toothpick inserted comes out clean and the cake springs back when lightly touched. Cool on a rack.

Frosting

  • In the bowl of a stand mixer, or in a medium bowl with a hand mixer, beat the cream cheese until smooth and there are no lumps. Add the butter and whip until incorporated, then add the powdered sugar and the sour cream. Frost the top of the cooled cake, then slice and serve.

Notes

From Clementine Bakery in Los Angeles. Pastry flour is available at baking and cooking supply stores. Each serving: 580 calories; 7 grams protein; 79 grams carbohydrates; 4 grams fiber; 29 grams fat; 9 grams saturated fat; 90 mg. cholesterol; 375 mg. sodium.
Tartine’s Lemon Cream Tart P-Squared, Pie Perfection

Tartine’s Lemon Cream Tart P-Squared, Pie Perfection

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The kids were home for the holidays and have now gone back to school.  It was nice having them home although our house looks like a tornado blew through.  When home, Jordan catches up on sleep while Jamie bakes and watches her favorite TV shows.  Marathon sessions of The Crown and The Great British Baking Show were interrupted only by the beep of the timer signaling something yummy was ready to come out of the oven.

GBBS

Thanks to Jamie I am now HOOKED on The Great British Baking Show.  Between the hosts, Sue and Mel, 2 quirky, hilarious women (Ready, Set, BAKE!) and the judges, Paul Hollywood (I know-Is that really his name?) and Mary Berry (BBI-British Baking Icon), this is Epicurean TV at its finest.  To top it off, amateur contestants are expected to bake their way through cakes, biscuits, laminated doughs, and bread.  Pressure in spades and yet they manage to stay so polite and endearing.

I now understand the meaning of the British phrase “Keep a stiff upper lip”.  In contrast, American TV food shows remind me of a cooking version of Game of Thrones.

Inspiration

Inspired by GBBS, Jamie and I got busy in the kitchen.  Good thing, as we were tasked with desserts for our holiday family celebrations.  Both of us LOVE pie and Tartine’s Lemon Cream Tart is hands down, our absolute favorite.  Everything we love rolled into one FABULOUS, LUSCIOUS dessert.

The foundation of the tart is the sweet, cookie-like crust, a pate sable’.  The filling, a lemon cream, starts as a curd to which GOBS of butter is added. The butter emulsifies with the lemon curd to create a deceptively light, silky, lemony filling. TOTALLY worth the gazillions of calories that I am sure it has.  It is that good.

Don’t want to make a tart crust?  Make this cream, divvy it into pretty little glasses or jars and serve with buttery shortbread cookies and fresh berries.  Winner, winner, dessert for dinner!

The recipe for the tart dough makes enough for 4 9-inch shells but can be easily halved.  It can be kept in the fridge for a week or in the freezer for a month.  Similar to cookie dough, it is made in a mixer, gather in a ball and chilled.  Work quickly when rolling out the dough as the sugar in the crust causes it to soften fairly fast.  If this happens, toss it back in the fridge to chill again.

The dough is easy to work with, can be re-rolled and works equally as well with Tartine’s Banana Cream Pie (I found the recipe link on a blog I just discovered and really like, The Little Epicurean, check it out!), the next best thing to their Lemon Tart.  Bananas embedded in rich pastry cream, chocolate ganache, topped with whipped cream, shards of chocolate, and a drizzle of caramel. It is BEASTLY, don’t get me started.  Make sure you dock the crust before baking so it doesn’t bubble.  Pre-bake the shell to a golden brown and have it ready when you make the cream.

Curd-i-Licious

To make the cream Use an immersion blender to add the butter to the curd.  A countertop blender would work also.  As soon as you finish adding the butter, pour the lemon cream into the shell.  It starts to thicken quickly,  so for a smooth, even, shiny, surface, work quick. Chill and serve with lightly sweetened whipped cream.

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Tartine's Lemon Cream Tart P-Squared, Pie Perfection

Tartine's Lemon Cream Tart-TO DIE FOR, it's that good
Course Dessert
Cuisine American
Keyword cranberry curd tart, Dessert, lemon cream tart, lemon curd, Tartine

Ingredients

  • 1/2 cup 2 tablespoons lemon juice Meyer or regular
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup sugar
  • 1 pinch salt
  • 1 cup unsalted butter

Sweet Tart dough

  • 1 cup + 2 tbsp unsalted butter, at room temperature 9 oz/255 g
  • 1 cup granulated sugar 7 oz/200 g
  • 2 Large eggs at room temperature
  • 3-1/2 cups All-purpose flour 17-1/2 oz/500 g

Egg Wash (optional)

  • Large egg 1
  • Salt pinch

Instructions

Directions for Lemon Cream

  • Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.)
  • Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don't have or trust your thermometer, don't worry. It should thicken to the point that your whisk leaves a trail through the curd.
  • Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat.
  • Meanwhile, cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick.
  • You can use the cream immediately, or pour it into a storage container with a tight-fitting lid and refrigerate for up to 5 days.
  • To use after refrigeration, if necessary, gently heat in a stainless steel bowl set over simmering water until it has softened, whisking constantly.

Directions for Sweet Tart Dough

  • Bring eggs to room temperature by placing them in a bowl and running lukewarm water over them for about 5 minutes.
  • Using a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour all at once and mix on low speed just until incorporated.
  • On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.
  • To line a tart pan, place a dough disk on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm.
  • Cut out a circle 2 inches larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. Do not stretch the dough, or the sides will shrink during baking. If the dough has become too soft to work with, put it in the refrigerator for a few minutes to firm up before transferring it to the pan. If the dough develops any tears, just patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Place the pastry shell in the refrigerator or freezer until it is firm, about 15 minutes.
  • Preheat the oven to 325°F. Dock (make small holes in) the bottom of the tart shell with a fork or the tip of a knife, making tiny holes 2 inches apart. Place in the oven and bake for 7 to 10 minutes for a partially baked large shell. The pastry should be lightly colored and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even color. If you want to brush the shell(s) with a glaze (see headnote), beat the egg with the salt in a small bowl. A minute or two before the desired color is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the glaze. Return the shell(s) to the oven and bake until the desired color is reached and the glaze is set.
  • For a fully baked shell, proceed as directed for a partially baked shell, but bake until golden brown, about 5 minutes longer.
  • Let cool completely on wire racks. The pastry shells will keep, well wrapped, in the refrigerator for up to 1 week or in the freezer for up to 2 weeks.
  • Any leftover dough can be used as a simple cookie dough. This dough keeps exceptionally well, so make some for use now and freeze the rest for future use (it will keep for up to 3 weeks), either in disks or in rolled-out rounds. If you roll out all the rounds to freeze for future use, place a sheet of parchment or waxed paper between them to prevent them from sticking to one another when you thaw them.
  • This recipe can be easily halved.
Marie-Helene’s Apple Cake (An Apple A Day, Have It In Cake)

Marie-Helene’s Apple Cake (An Apple A Day, Have It In Cake)

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I have been eyeing Dorie Greenspan’s recipe for Marie-Helene’s Apple Cake for awhile and finally found the perfect occasion.  A New Year’s Eve gnocchi party hosted by friends Pam and Paul.  I could hardly show up empty-handed when they were going to teach me how to make gnocchi.  I love gnocchi, feathery light pillows of pasta dough, a dish I have only when dining out.  That was about to change.  Yes, HOMEMADE gnocchi, so excited. If I bring dessert maybe I’ll get to take some home!

This apple cake is homey, reminiscent of a rustic country dessert, the perfect ending to our gnocchi dinner.  The cake comes together quickly. Dorie suggests using a variety of apples for flavor and texture.  I used a combination of Fuji, Mutsu, Jonagold and Golden Delicious. The batter made of butter, flour, eggs and flavored with vanilla and rum serves to bind the apples together. The apples are the star and definitely shine in this cake.

The cake can be served warm or at room temperature.  Served with whipped cream or ice cream, so delicious.

Yep, scored gnocchi to take home!  Thanks Dorie!

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Marie-Helene’s Apple Cake (An Apple A Day, Have It In Cake)

An easy, delicious apple cake to take advantage of apple season
Course Cake, desserts
Cuisine European
Keyword apple, Apple Cake, MArie-Helene's Apple cake
Prep Time 20 minutes
Cook Time 1 hour

Ingredients

The Main Attraction-Cut and cubed in 1-2 inch pieces

  • 4 large apples if you can, choose a variety

Dry Stuff-Combined in a small bowl

  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • Pinch of salt

The Wet Stuff

  • 2 large eggs
  • 3/4 cup sugar
  • 3 tablespoons dark rum
  • 1/2 teaspoon pure vanilla extract
  • 8 tablespoons 1 stick unsalted butter, melted and cooled

Instructions

  • Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
  • Whisk the flour, baking powder, and salt together in small bowl.
  • Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  • In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
  • Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  • Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature.
  • The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.
Gnocchi!

 
There’s Always Room for J-E-L-L-O

There’s Always Room for J-E-L-L-O

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Do Not Laugh.  Yes, this is a recipe for jello, not the boxed Jello you made with your mom when you were a kid (your job-pour the contents into a big bowl), oh no. The Asian version of Jello, Almond Jello. So good, it brings a whole new dimension to Jello. It’s delicious, light and refreshing.

If you have ever had a meal in a Chinese restaurant which served dessert other than fortune cookies, it might have been Almond Jello.  Unfortunately, much of the Almond Jello served in restaurants isn’t very good.  I have a theory, LOTS of Asians are lactose intolerant so milk is used sparingly.  Well, that’s what makes Almond Jello YUMMY, the addition of milk-like the white layers of finger jello or the cream cheese in that funky but delicious Lime and Pineapple Jello Ring that everyone’s aunt (who couldn’t cook) brought to every potluck. Jello with Moo-magic.

When I was a kid the fanciest restaurant in Chinatown was The Empress of China. In its heyday celebrities and politicians clamored there.  My folks would take us there for very special occasions-birthday dinners for grandparents, wedding banquets and Chinese New Year. High on the 6th floor, it had the most breathtaking views of the City and the East Bay.  I loved the Green Jade Mist Almond Delight, their version of Almond Jello.  Served in a goblet with a touch of Creme de Menthe it was the glitzy ending to a fancy meal.

Typically Almond Jello is topped with fruit, not creme de menthe.  You can use mandarin oranges or fruit cocktail (when is the last time you had fruit cocktail out of a can, strictly nostalgic choice) or Lychees. Use fruit packed in light syrup or its own juice.  I add the syrup or juice to the jello so it just slides down your throat, like having jello soup. Confession, I loved pouring milk on my jello, same effect. Canned fruit makes it a great winter dessert when fresh fruit can be hard to find. You could jazz it up seasonally by adding fresh strawberries or blueberries.  This recipe makes soft jello which I happen to like. If you like jello that has the consistency of finger jello, reduce the amount of the water in the recipe to 3/4 cup of each and the milk to 2 cups.

When I was pregnant with my oldest, my craving was Almond Jello.  I made vats of it, doubling, tripling, even quadrupling the recipe. Seriously, it was like gestational crack.

These days I make Almond Jello when my oldest kid comes home.  He loves it. If I don’t steal a couple of scoops before I let him know there is a bowl in the fridge, I will have lost my window of opportunity to have some.

It’s stupid easy, so delicious.   Try it, who doesn’t like jello?
Almond Jello

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Almond Jello

Course Dessert
Cuisine Asian-American
Keyword almond, almond jello, Dessert
Prep Time 10 minutes

Ingredients

  • 2 packets gelatin
  • 1 cup cold water
  • 1 cup hot water
  • 3/4 cup granulated sugar you can adjust the sugar to the sweetness of your liking
  • 2 1/4-2 1/2 cups whole milk
  • 2 teaspoons almond extract
  • 1/2 teaspoon of vanilla extract
  • 1 15 ounce can of Mandarin oranges packed light syrup

Instructions

  • Put cold water in a mixing bowl.
  • Sprinkle gelatin on surface of cold water. Let it sit for one minute
  • Add sugar and stir.
  • Add hot water and stir until completely dissolved. (I cheat, if it doesn't look fully dissolved, zap it for 15 seconds in the microwave)
  • Stir in milk and extracts. Pour mixture into individual serving bowls or 1 large glass bowl such as a souffle dish
  • Chill until firm (at least 2-3 hours)
  • Cut jello into cubes if desired. Top with mandarin oranges
Twelve Days of Cookies Starts… NOW (Saffron, Orange and Honey Madeleines)

Twelve Days of Cookies Starts… NOW (Saffron, Orange and Honey Madeleines)

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This holiday season I am determined to post a Twelve Days of Cookies list and I will only stand a chance if I start now. This month Food 52 Baking Club is featuring Ottolenghi’s book Sweet authored with Helen Goh, his dessert partner in crime. As with all Ottolenghi books, this one is beautiful, worthy of your coffee table, but more importantly, worthy of use in your kitchen.

A long long time ago in a kitchen somewhere far away, I tried to make madeleines.  I flopped, and since then my madeleines pans have been relegated to the back of a kitchen cabinet.  Looking for a recipe to try for National Cookie Day (yesterday, hope you made a batch) I came across Ottolenghi’s Saffron, Orange and Honey Madeleines.  They looked and sounded so delicious I decided to pull out my forgotten pans and give it the old college try.

I’m glad I did.  The madeleines are buttery, cakey, tender, everything a madeleine should be and more.

The batter is made in a food processor (oh snap). Eggs and sugar are whirled in the processor, flour and leavening added, pulse a couple more times and then add the saffron infused melted butter. The batter is poured into a WELL BUTTERED AND FLOURED pan (trust me on this) and baked for 7-9 minutes.  In those short minutes, your entire kitchen will be blanketed by the aroma of vanilla, butter, and orange, heavenly.

The cooled madeleines are popped out of their shells (haha, get it?) painted with heated honey (watch your fingers, the honey is hot) and one end rolled in ground pistachios.

So good.  If you don’t have a madeleine pan you could probably use a mini-muffin tin…they’ll still be delicious but they just won’t be the same (sigh).

You can find the recipe on Bon Apetit but without weight measurements (boohoo). If I were you I’d splurge and get the book, totally worth it!

[amd-yrecipe-recipe:150]

 
Food Porn (Kristen Kish Cooking)

Food Porn (Kristen Kish Cooking)

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I recently received Top Chef Winner Kristen Kish’s beautiful book, Kristen Kish Cooking: Recipes and Techniques from Blogging for Books. Right off the bat I am going to say I am torn. It is a DROP DEAD GORGEOUS book and I am in love with it…but from afar. This is like that “out of my league” guy I was never going to get and if he ever spoke to me, I would have sounded like a babbling idiot…intimidated by his awesomeness.
My first run through of the book, I literally drooled over every dish. All I could think was has she opened a restaurant yet? If so, where is it?  I’m making reservations.  Actually making one of her creations seemed daunting.
Each plate is a work of art, each plate reminds why she is a chef and I am a home cook with kids, a dog and a job that will pay for a visit to wherever she ends up creating her beautiful food.   Her presentation is stunning simplicity that belies the complexity and thought she puts into each dish.  Each recipe is accompanied by a story from her life or how the recipe came about.  I loved reading these little vignettes. Her description and use of a variety of techniques in each recipe will no doubt make anyone a better cook.
The second time I picked up the book I knew I had to gather up the guts to pick a couple of things to try, after all I needed to review the book. The book is divided first by snacks, salads, sweets and by protein-meat or from the sea.  Each recipe contains liners on what techniques are used in the recipe and ingredients in one column and directions in the inner column.  Very well organized.
Confession, I looked for the easiest recipe I could try.  A dish that didn’t require special ingredients or a multi-step process to make.
I decided on her Sour Cream Cake, Pecan, Malted Milk Creme Fraiche, baking is in my comfort zone. The batter was fairly straight forward, I have a 8-inch round cake pan and amazingly I also had the malted milk powder.
Things were going smoothly…right up until I put the batter in the pan. Hmm, it’s a lot of batter, it’s pretty dense, maybe it doesn’t rise that much.
WRONG. Though I knew better I wanted to follow the directions explicitly. Halfway through baking the batter oozed over the sides of the pan like the BLOB and dropped onto the floor of my oven. I quickly shoved some foil underneath, a little smoke but at least the smoke alarm didn’t go off, catastrophe partially averted.
I e-mailed Kristen and she was great.  She recommended a springform pan or extending the walls of my pan with a parchment collar. Mine took well over an hour and was still undercooked in the center. The edge was delicious, the cake was buttery and tender.  She texted me again after making the cake for her family.  Hers took 49 minutes to bake and she used a deep 8 inch springform.  Definitely going to try this again.

I tried a second time using a 9 inch springform and to prove you can teach an old dog new tricks I extended the sides with parchment. In my haste I used butter that was still cold, I thought I could get by. WRONG AGAIN. Mea culpa.  Ugh, the cake came out a little dense. It required around 50 minutes to bake despite the larger pan.

Note to self and everyone, use  a pan with at least 3 inch sides or taller and room temp butter! No shortcuts.

I will try again as the third time is always a charm. I think I would use light brown sugar instead of dark for a milder flavor.  I love the nuttiness and the crunch of the pecans and the hit of salt in the topping.

Whew.

I then tried her recipe for Cavatelli, Corn, Roasted Tomato, Thai Basil.

Full disclosure. I CHEATED.

I bought pasta instead of making the cavatelli. The sauce was easy to prepare and delicious. I love the roasted tomatoes and charred corn and the creaminess of the sauce. Much like a carbonara, egg yolks and hard cheese (Romano) are stirred together and hot pasta is added to the mixture which creates a silky lovely sauce. I added a splash of the pasta water to thin it just a bit. Yummy. The Thai basil added color contrast to the dish but just a hint of flavor. I hope it’s not blasphemous but I think I would add a bit of bacon or pancetta next time..yummy


I was about to try her recipe for egg pudding but for 8 eggs (4 servings) it calls for 10 tablespoons of butter, some creme fraiche and a brown butter drizzle on top. Luckily, within the directions I could only account for 7 tablespoons of butter, I’m ok with not using the remaining 3 tablespoons.  Decided to save this for a day when I work out first.

There are recipes I am definitely going to try. Even a couple that look pretty involved but sound deliciously worth making.  Roasted chicken thighs and Labneh (but first gotta get those Calabrian chilis), Braised Potatoes with Pancetta and Comte, the Potato Puree with Chicken Skin Crisps and the Hamachi, Sweet Onion, Bacon, Miso and Potato are on my bucket list.  Until then I will keep her book on my coffee table to salivate over and enjoy.
Soured by Cookies, Saved by Lemon Cake

Soured by Cookies, Saved by Lemon Cake

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I tried a couple of new cookie recipes recently and as the saying goes, you win some you lose some.  The first recipe Malted Milk Chocolate Cookies came from a book I received to review, Holiday Cookies.  Decidedly MEH.  The malt flavor was barely discernible and the milk chocolate did not stand out.

Another Cookie Bust

A few days later with the fall season in full swing, a recipe for pumpkin snickerdoodles popped up on my feed. Never get swept up by fall pumpkin fever.  But they looked delicious so I baked a batch.  I waited for the first batch to cool, grabbed one off the rack, and took a bite…MEH.  Noooo, another cookie bust.  Little pumpkin or spice flavor, very nondescript.

It’s Not a Lemon

A new recipe caught my eye, not a cookie but a cake recipe.  Food52 posted a lovely lemon poppy seed cake from Ottolenghi.  I am a sucker for lemon and poppy seeds.  Hoping my luck would change, and having the utmost confidence in Food52 and Ottolenghi, I decided to make the cake.  After all, I can’t have three lemons in a row, even if the last recipe actually calls for lemons.

The cake is quick and easy. The recipe starts with beating eggs and sugar together until thick and frothy. Heavy cream is then added to the egg and sugar blend. I took the heavy whipping cream straight out of the fridge and with the mixer running, added it in a steady stream to the egg mixture. Beat until it has the consistency of pancake batter. The flour is then folded in along with the melted butter, lemon zest, and poppy seeds. The recipe calls for 3 lemons to make 1 tablespoon lemon zest but I only needed two good sized lemons and that’s with really packing the measuring spoon (because I LOVE lemon). The lemon was not overpowering. While the cake was baking, I made the lemon icing.  Easy peasy lemon squeezy.

Spread the icing over the top as soon as you remove the cake from the oven.  Do not even think of forgoing the icing.  It adds that sweet-tart lemony oomph and creates a beautiful glossy sheen.  The cake has a nice crumb and is denser than say a sponge cake but lighter than a traditional pound cake. If you are a poppy seed addict you could increase the amount as you like. Thankfully this cake saved my week of baking.  From cookie bust to cake champ. Sweet success.

Bookmark this cake and make it soon, you’ll thank me.

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Lemon Poppy Seed Cake (National Trust)

An easy, absolutely delicious lemon poppy seed cake from Ottolenghi
Course Cake, Dessert
Cuisine British
Keyword banana cake, lemon, poppyseed
Prep Time 20 minutes
Cook Time 1 hour
Cooling time 16 minutes

Equipment

  • 1 standard loaf 9x5 loaf pan

Ingredients

The Dry Stuff

  • 1 1/3 cups all-purpose flour 170 grams
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt

The Wet Stuff

  • 3 large eggs
  • 1 cup plus 2 tablespoons granulated sugar 225 grams
  • 1/2 cup heavy cream, cold 120 milliliters

Butter Mixture

  • 5 tablespoons 70 grams unsalted butter, cubed, plus extra for greasing
  • 1 -1.5 tablespoon poppy seeds
  • 1 tbsp Finely grated zest of 3 lemons I needed only 2 lemons

The Icing

  • 3/4 cup 90 grams confectioners' sugar, sifted
  • 2 tablespoons lemon juice

Instructions

  • Heat the oven to 350° (180° C).
  • Grease the loaf pan(s) and line with parchment paper, then set aside.
  • Sift the flour, baking powder, and salt together into a bowl, then set aside.
  • Melt the butter in a small saucepan over low heat, stir in the poppy seeds and lemon zest, and set aside.
  • Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for about 2 minutes, until pale and frothy.
  • Add the cold whipping cream and continue to beat for about 2 minutes, until the mixture has combined, thickened a little, and turned pale.
  • Use a rubber spatula to fold the dry ingredient mix into the egg mixture. Then fold the melted butter, poppy seeds, and zest mixture in.
  • Spoon the mixture into the loaf pan(s) so that it rises three-quarters of the way up the sides.
  • Place on a baking sheet and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.

The Glaze

  • To make the glaze, whisk the confectioners' sugar with the lemon juice in a bowl. Pour the glaze over the top of the cake as soon as it comes out of the oven, spreading it over the top so that it sinks in and creates a nice coating.
  • Set aside to cool for 30 minutes before removing from the pan.
  • Let it come to room temperature before serving.
What’s for Dessert? Croutons!

What’s for Dessert? Croutons!

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Awhile back I reviewed Food52 Mighty Salads. Flipping through the book I found quite a few recipes to try including a tomato pasta salad, a crab and corncake salad and a tomato cucumber salad with lamb kebabs.  At the very end of the book, snuck in on the last page (those sneaky Food52ers) I found a single non-salad recipe.

Better yet, it is a DESSERT recipe.  A tantalizing little tidbit among a sea of greens and grains.  As part of their thank you page and because they couldn’t write a cookbook without a sweet finish, they came up with Berry Salad with Brioche Croutons.  It is simple, yummy and the perfect ending.

….of course I had to try it.

It is STUPID EASY and delicious.  Start with your favorite loaf of brioche.  Cut 4 slices about 3/4 inch thick and then cut into cubes.  Place in a buttered baking dish, throw in a handful of nuts, your choice.  I like walnuts but feel free to use pecans or almonds or a mix of your favorite nuts. Drizzle with 2 tablespoons honey and finish with a sprinkle of sea salt or kosher salt (a little bigger sprinkle).  Bake in a preheated oven (350 degrees) for 7 minutes or until golden brown.  Cool.  Store in an airtight container.

Now you could just munch on these bad boys all by themselves, which I have been known to do, or you could throw them on top of a bowl of berries-strawberries, blackberries, blueberries, raspberries, whateverberries (just checking if you are paying attention) sweetened with some raw sugar as suggested by the folks at Food52.

My favorite option is on top of plain Greek yogurt with a touch of honey and fresh berries..  It adds a nice crunch and makes my breakfast seem deliciously decadent.  Its way too easy not to try.

 
Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

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I am a big fan of Ottolenghi’s cookbooks, the photos are mouthwatering and every dish I have tried has been delicious.  My favorite book is Jerusalem and not just for the recipes and photos but it’s premise. Two men who grew up in opposite ends of Jerusalem, one Jewish, one Arab create wonderful food together.

In today’s America we seem so divided…we should just have a ginormous potluck where everyone brings their favorite dish to share. The rule would be bring a dish your grandmother or your grandfather made for you.  Can you imagine that table?  It would be filled with dishes from every corner of the world.  Hard to hate on someone sharing a bowl of their grandmother’s mandu or kreplach. Mean words to a guy who hands you a plate of brisket perfectly smoked the way his dad taught him?  I hope not.  Food soothes the soul, heals the heart and sways the mind.

A girl can dream right?

A couple of weeks ago Ottolenghi posted a recipe in his New York Times column that looked absolutely scrumptious.  A Blueberry Lemon Almond Loaf.  Lucky for me I have a lemon tree in my garden (an endless supply of lemons makes me happy) and had ripe, sweet blueberries from my trip to the farmers market over the weekend.

Buttery goodness is brightened by lemon zest, with a generous amount of blueberries, and finished with a zingy lemon icing. Yep, making cake, then eating cake.

The batter comes together quickly. The addition of almond flour produces a tender crumb. The only glitch I encountered was adding a reserved portion of blueberries to the batter after 15 minutes in the oven.  At this point, the top of the loaf was brown and pretty set. I ended up throwing the blueberries on top and pushing them down-with a bit of success. Next time I’d check the loaf earlier and throw the berries on a bit earlier so they sink into the batter a bit. I love lemon so I pumped up the amount of lemon zest in the cake and added some to the icing. Bake this cake it’s lemonlicious and bluerrific.

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Ottolenghi-Ototalyummi Blueberry Lemon Almond Cake

Blueberry Lemon Almond Cake from Ottolenghi. Buttery, filled with citrus flavor
Course Cake, Dessert
Cuisine European
Keyword Apple Cake, blueberry, lemon, ottolenghi
Prep Time 20 minutes
Cook Time 43 minutes

Ingredients

Ottolenghi New York Times Cooking

Creamed Mixture

  • 11 tbsp 1 stick plus 3 tablespoons(150 grams) unsalted butter, at room temperature, plus extra for greasing the pan
  • 1 scant cup (190 grams) granulated or superfine sugar caster sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 3 large eggs beaten

Dry Mixture

  • ⅔ cup (90 grams) all-purpose flour plain flour, sifted
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 cup (110 grams) almond flour finely ground almonds
  • 1 ½ cups (200 grams) fresh blueberries Split into scant 1 cup for the batter and 3/8 cup for top of cake

The Finish

  • ⅔ cup (70 grams) confectioners’ sugar icing sugar, powdered
  • 1 tbsp lemon juice (or more juice as needed)

Instructions

  • Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
  • In a separate bowl, whisk together flour, baking powder, salt and almond flour. Set aside.
  • Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split (look curdled) a little but don’t worry: It’ll come back together once you add the dry ingredients.
  • With the stand mixer on low, add the reserved dry ingredient mixture in three additions, mixing just until no dry specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
  • Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Check the cake at the 10 minuteReturn to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.
  • Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
  • When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look.
  • Let icing set (about 30 minutes), slice and serve.

My Tweaks

  • I added another teaspoon of lemon zest to the batter and 1/2 teaspoon of zest to the icing. I ❤️ lemon
  • I did not use all the icing, I drizzled the icing on instead. Not a big fan of lots of icing.