Now the citrus fruits are back in season. What better way than using oranges “head to toe” in a cake? I adapted a recipe which I found in a newspaper using entire oranges.
Since I live in two apartments cooking and baking has become a bit of a challenge. Where I have a full kitchen and all amenities I usually only live 2-3 days a month…and alone…so it’s not much fun to cook for one person.
And where I live with my partner, the kitchen is more a kitchenette with little opportunity to make big meals.
But today on the farmers ‘ market we found these delicious mini pears and I just had to try and bake this cake!
Ingredients for a baking pan of 22-24cm diameter
100gr butter unsalted
75 g caster sugar
300-400 gr pears cut in tiny slices
1 tbl spoon lemonjuice
1/2 tsp baking powder
125g flour , me 00
2 tbl spoons sugar
Butter for the pan
Heat oven to 180c
Butter the pan, set aside
Slice the pears and put them in a bowl, mix with lemonjuice and vanillasugar to prevent them to become brown
In a separate bowl, beat butter with a mixer until it forms little tips, then add sugar and continue to beat until smooth, add the entire eggs and stir until the batter becomes smooth, now add baking powder and flour and mix until the batter is well amalgamated. Add the pears and stir until the pears are all covered with the batter, pour into the baking pan and distribute evenly. Add some sugar on the top and bake for 30-35 minutes. It probably will turn out a bit nicer in a real oven, but it smells nice coming out of that small oven:-)
Let cool and enjoy with a cup of real Italian Caffè!
Summer is over and it is time to dedicate myself to baking and cooking again!
Here’s a typical carrot cake recipe from our neighbouring canton of Aargau, one can make lots of jokes about them, but they have some amazing recipes! Carrotts are cultivated in the canton of Aargau, so the story goes that due to the masses of carrots produced, some smart baker invented this cake so the carrots would be used and not thrown away. And, remember, carrots are very healthy! Maybe not so much as a cake, but let’s pretend for once, this is a healthy recipe!
Ingredients for a springform pan of approx. 28cm, square or round:
150 g sugar
1 pinch of salt
1 lemon, zest and juice
400 g carrotts, finely grated
1-2 ts of cinnamon
1 pinch of clove powder
1 ts mixed spice (optional)
200 g finely chopped almonds
75 g flour
1/2 ts baking soda
Butter or spray for the pan
150 g icing sugar
1 tbs water
2-3 tbs lemon juice
Heat oven to 180c
Separate the eggs, beat the eggwhites with a pinch of salt until they turn stiff. Set aside in fridge.
Beat the egg yolks and the sugar until you obtain a creamy texture. Mix in the carrotts, the almonds, 2 tablespoons of lemon juice, the lemon zest and all the spices. Stir well. Now slowly add the baking soda and the flour, stir again until well blended. Now add the egg whites, stir gently and ensure the dough is very well blended. Spray or butter the pan, pour the dough in the pan and bake for 45 mins. Prepare the icing by stirring the ingredients well together.
When the cake is done (check with a toothpick, if no dough sticks on it, the cake is done), let it cool for a few minutes, remove it from the pan and cover it with the icing. Usually, you would now have to wait for two days until it develops its best flavour, but seriously, who can wait that long??
Until Scotty and myself have finished writing our Scotland blog, enjoy this sweet teaser in the meantime
Scottish Whisky Cake
On our trip through Scotland, we stopped at the Talisker Distillery for a coffee and cake break. Of course, we had to taste their Whisky Cake which was delicious!
They also sold a booklet with Whisky Recipes, I bought it as there are a few interesting recipes in there which I want to try.
Cake or Brownie pan, 20cm
250g grated almonds
Whisky (me: 14 years Arran Single Malt)
1 teaspoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon mixed spice (if you cannot find it, use ground ginger and nutmeg)
60g icing sugar
Over night, leave the raisins soaking in 3-4 tablespoons of the Whisky.
Preheat the oven to 180c.
Melt the butter in a pan. Mix all the dry ingredients including the spices together, add butter and eggs. Beat well. Add the orange zest and the raisins including any remaining Whisky from the raisins’ overnight “bath”.
Stir well together. Should the dough be too dry, add a sip of Whisky. Fill the buttered pan and bake for 45mins checking with a skewer. Let the cake cool for a moment.
For the topping, mix the icing sugar with 3-4 tablespoons of Whisky and some water until smooth and spread evenly on the cake. Simple but very tasty!
One more, then I stop baking for a while. Next week will be busy and the week after I will finally be in Greece again…for work, but still looking very much forward to it, I will do a weekend “add-on”, stay tuned for my next travel report:-)
Ok, back to baking! Remember? I was at the Farmer’s Market and bought those fantastic lemons from Amalfi, so now they needed to be used, else ….
This is a recipe which could also be called: throw into the dough whatever you have left over from former baking/cooking
Me I used
120g sugar, white raw
100g grind almonds
2 lemons, zest of 1, juice of 1 for the dough, juice of the 2nd for syrup
125g blanc battu (nature yogurt, cream cheese works too)
1 teaspoon baking powder
170 g flour
2 tablespoons of sweet condensed milk (optional, I just had to finish that one too)
20g powder sugar
Pre-heat the oven to 180c.
Blend the sugar and eggs until creamy, add the soft butter in small pieces, stir until smooth, add lemon zest, juice of 1 lemon, condensed milk, blanc battu, stir again until smooth, add almonds, stir again, add flour, baking powder, vanilla sugar, stir again until smooth. The dough remains moist and fluffy, that’s okay, don’t worry!
Prepare a cake pan of aporox 28cm long, if you use those silicon-wonders, no need to butter it, if you are traditional like me, use baking paper to avoid the cake sticking to the pan.
Pour the dough into the cake pan, shake it softly so that the dough is evenly distributed. With a sharp knife, make a cut lengthwise in the middle of the dough, that will make it look very nice:-)
Bake in oven for 55-60 minutes, use a toothpick to test if the cake is done..it will be, as soon as no more dough sticks to the toothpick.
Mix the lemon juice with the powder sugar and bring it to boil in a small pan, it should end up being a syrup. Then, remove the cake from the oven, let it cool a few minutes. With a toothpick or knife, make holes in the cake and drizzle the syrup into the holes and over the entire cake.
Let it dry in the pan for a few minutes, then remove the cake from the pan and let it cool.
Eat it today or tomorrow or in a few days, this cake remains fresh for quite a while.