Sommarens pioner
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an angel at my table
kl.
söndag, november 26, 2017
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Sommarens bilder Del 2
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an angel at my table
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lördag, november 25, 2017
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Flour less ricotta and orange cake with caramel almond topping
Flour less ricotta and orange cake with caramel almond topping
For the Cake:
For the Topping:
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lördag, november 25, 2017
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Sommarens rosor Del 1
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lördag, november 25, 2017
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Etiketter: Rosor
Marble cake with chocolate ganache glaze
INGREDIENTS
FOR THE CAKE:
- ¾ cup/170 grams unsalted butter softened
- 2 ½ cups/300 grams cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon plus 1/4 teaspoon, divided
- ½ teaspoon salt
- 1 ⅔ cups/334 grams plus 1 tablespoon sugar
- 1 cup, plus 2 tablespoons/270 milliliters buttermilk
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
- 1 ounce/28 grams unsweetened chocolate
- For the chocolate ganache glaze:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped into pieces
- pinch of salt
PREPARATION
- Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
- Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
- Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
- Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
- Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Place the cake onto a platter. Once cake is cooled, prepare the chocolate glaze. Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 5 minutes before pouring over the cake. Slowly cover cake with ganache and let stand for 10 minutes. The ganache will harden as it sets on the cake.
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torsdag, oktober 19, 2017
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Pumkin and almond cake with mascarpone frosting and rosé pears
INGREDIENTS
2 teaspoons cinnamon
1/2 teaspoon sea salt
4 large eggs
1 1/4 cups canola oil
7 oz pumpkin puree
1 cup ground almonds
Frosting:
250g mascarpone cheese, softened
Poached pear:
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onsdag, oktober 18, 2017
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Melting moments
INGREDIENTS
- 125g butter, softened
- 3/4 cup (115g) plain flour
- 1/4 cup (45g) icing sugar mixture
- 1/3 cup (50g) custard powder
- 60g butter, softened, extra
- 2/3 cup (110g) icing sugar mixture, extra
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
How to
- 1Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.
- 2Use your hands to roll teaspoonful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.
- 3Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.
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tisdag, oktober 17, 2017
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Vanilla pear and fruit crumble with a scoop of vanilla ice cream
- 3 cups mixed berries
- 15g butter
- 5 pear peeled, cored and cut in 3 cm pieces
- 1/2 cup natural cane sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup almond meal
- 1/4 cup rolled oats
- 1/4 cup natural cane sugar
- 1/4 cup light muscavado sugar
- 1 teaspoon ground cinnamon
- 60 g of nuts I used para nuts and pecannuts
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
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söndag, oktober 01, 2017
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Donut Holes
Donut Holes- Fried, No Yeast
Ingredients
For rolling
1/3 cup granulated sugarInstructions
-
Combine flour, sugar, baking powder and salt and mix.
-
Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.
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Add milk and mix until all ingredients are combined.
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Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in flour until it is smooth and manageable.
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Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.
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Fill a medium-sized saucepan 2-inches deep with your oil over medium-high heat. Use a candy thermometer (make sure it isn't touching the bottom of the pot) to monitor your temperature.
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Heat oil to 177 C (you will have to monitor the heat pretty regularly and may need to increase/decrease your stove temperature to keep it consistent).
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While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.
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Prepare two plates for your cooked donut holes by lining them generously with paper towels.
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Once oil has reached 177 C, very carefully fry your donut holes, about 4 at a time, carefully lower them into the oil with a slotted spoon to avoid the oil to splash.
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First fry only one donut hole and check how thoroughly it is cooked. After 3.5 minutes has passed, cut into it to check whether it is underdone, just right, or overdone, and then fry the rest of your donut holes accordingly. Fry donut holes for approximately 3.5 minutes, remove carefully with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate.
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Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.
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These donuts are best enjoyed strait away they don't keep for long.
All the best
Mari
Upplagd av
an angel at my table
kl.
torsdag, september 21, 2017
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