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Posts Tagged ‘cake’

Savory Tomato Pound Cake
unsalted butter, for greasing pan
200 grams (1½ cups) all-purpose flour, plus more for dusting the pan
12 to 16 ounces of fresh tomatoes (large vine-ripened or heirloom, medium plum or campari, or small cherry or grape, or a mix of all)
2 teaspoons kosher salt, divided, plus more for sprinkling
100 grams (1 cup) finely grated Parmesan cheese
100 grams (7 tablespoons) unsalted butter
100 grams (½ cup) extra-virgin olive oil, plus more for brushing
4 large eggs
2 teaspoons baking powder
1 teaspoon freshly ground black pepper, plus more for sprinkling

Directions

1. Heat the oven to 350 degrees Fahrenheit. Butter and flour a 10-inch metal springform pan, cake pan, or pie pan.

2. If using large- or medium-sized tomatoes, remove the cores, then slice the tomatoes in half through their equators. Squeeze or scoop out their seeds, then coarsely chop the flesh. If using small cherry or grape tomatoes, halve or quarter them, and squeeze out their seeds by pinching them between your fingers. When all of your tomatoes are prepped, place them in a colander set over a bowl, and toss with a teaspoon of salt. Let stand and drain while you make the batter.

3. In a medium bowl, whisk together the 200 grams (1 1/2 cups) of flour, the remaining teaspoon of salt, the baking powder, and pepper until evenly combined.

4. In a stand mixer fitted with a paddle attachment, cream the Parmesan, butter, and oil on medium speed until pale white and very fluffy, about 5 minutes. Add the eggs, and beat on medium speed until smooth. Add the dry ingredients and mix on low speed until just combined. The mixture should be airy and light, with a mousselike texture.

5. Spoon about half the batter into the prepared pan. Give the tomatoes a shake in the colander, to fling off any moisture still clinging to them, then sprinkle half of the drained, salted tomatoes over the batter in the pan. Spoon the remaining batter into the pan, spreading it evenly, then sprinkle the rest of the tomatoes on top, lightly pressing them down into the batter. Brush the exposed tomatoes with more olive oil and, if desired, sprinkle on a little more salt and pepper.

6. Bake until the top is pale gold and a small knife inserted into the center of the cake comes out clean, about 40 to 45 minutes. Let the cake cool for 20 minutes before removing from the pan. Let the cake cool to room temperature before serving. Store any uneaten cake at room temperature, in an airtight container or tightly wrapped in plastic wrap.

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Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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Raspberry Truffle Cake Pops

Ingredients
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Recipe found here: Raspberry Truffle Cake Pops

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Rum-Glazed Pumpkin Cake

Ingredients
1/2 cup chopped pecans
1 can (15 ounces) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

GLAZE:
1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2-3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Recipe found here: Rum-Glazed Pumpkin Cake

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Mocha Yule Log

Ingredients
5 eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners’ sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Directions
Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment paper; grease paper. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Mocha Yule Log

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White Chocolate Christmas Torte

Ingredients
1-1/2 cups butter, cubed
3/4 cup water
4 ounces white baking chocolate, chopped
1-1/2 cups buttermilk
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon rum extract
3-1/2 cups all-purpose flour, divided
1 cup chopped pecans, toasted
2-1/4 cups sugar
1-1/2 teaspoons baking soda

WHITE CHOCOLATE CREAM FROSTING:
4 ounces white baking chocolate, chopped
11 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
1/4 teaspoon rum extract
6 cups confectioners’ sugar
1 cup seedless raspberry jam, divided

Directions
In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts.

In a small bowl, combine 1/2 cup flour and pecans. In a large bowl, combine the sugar, baking soda and remaining flour. Gradually beat in butter mixture. Stir in pecan mixture.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a microwave, melt white chocolate; stir until smooth. Cool for 10 minutes, stirring occasionally.

In a large bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners’ sugar until smooth.

To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte. Yield: 12-15 servings.

Recipe found here: White Chocolate Christmas Torte

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Angel Food Cake Roll

Ingredients
1 package (16 ounces) angel food cake mix
Confectioners’ sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Directions
Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment paper.

Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.

Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing. Yield: 12 servings.

Recipe found here: Angel Food Cake Roll

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