sabato 1 febbraio 2014

cake with oranges in syrup

Recipe taken from Salt and Pepper Collection of November 2012

Serves 8-10 people
120 g almond flour
150 g of flour
3 untreatened oranges 
4 organic eggs
400 g of sugar
1 teaspoon baking powder for cakes
150 g of butter

How to do it:

Put 230 g of sugar in a large thick-bottomed saucepan, with 1.25 liters of water. Mix, melt the sugar, bring to a boil and boil for 10 minutes. Thinly slice the oranges and dip them in the syrup, cook for 15 minutes on low heat and let cool in the cooking liquid. Melt the butter on low heat. Sift the flour then mix it with almond flour and baking powder. Heat the eggs in a saucepan with the sugar, stirring with a whisk for 2-3 minutes (max 45 °). Then mount them until they are foamy and clear. Stir in the butter and flour mix. Drain the orange slices, keeping the syrup, and place them on the bottom and sides of a cake pan with high sides and well greased. Pour in the mixture being careful not to drop the slices, and put into a preheated oven at 180 degrees for 50 minutes (after about 30 minutes my cake was too golden and I put aluminum foil until the end of cooking, do the toothpick test). Turn out knocking over the cake on a platter, then reduce over high heat syrup of orange and use it to brush the cake. Let cool before serving.

venerdì 5 luglio 2013

lemon cake

For a pan in 22-24 cm diameter
it's very very easy
225 g flour
150 g caster sugar
150 g softened butter
2 free range eggs
2 tablespoons limoncello (or vanilla extract)
12 g baking powder
1 lemon
For lemon icing
150 g icing sifted sugar
2-3 tablespoons lemon juice
2 tablespoons warm water

In a bowl, mix the butter with electric mixer until creamy. Add sugar gradually and work the mixture with a spatula. Add the egg yolks one at a time, the lemon zest, juice and liqueur.
Whip the egg whites until stiff with two drops of lemon. Sift together the flour with the baking powder. Now gradually add them to the mixture alternately with the egg whites, stirring gently. Grease a cake pan and flour it, pour in the mixture and bake at 180 degrees for 40 minutes. Let cool and serve with powdered sugar or with lemon icing.

For the lemon icing stir the icing sugar with water and lemon juice with a spoon. The icing should not be too runny. Pour it on the cake and let harden before serving. 

lunedì 27 maggio 2013

tart with apricots and 'frangipane' by ernst knam

Recipe taken from the book by Ernst Knam "The Art of Sweet"

Ingredients for 8/10 persons:
For the pastry
150 g butter
150 g caster sugar
1 free range egg
vanilla powder or the seeds
6 g of baking powder
300 g flour 00
a pinch of salt

Prepare the pastry:
Knam shows this procedure: work by hands the very softened butter on the working table with the sugar using a spatula. Add the egg and form a stick don't worry if it slips; then add vanilla seeds and salt until the mixture is homogeneous; add the flour sifted with baking powder. Form a ball and let rest in refrigerator 4 hours. I had not all this time and you? Then flatten the dough between two sheets of baking paper and let harden in the freezer for 10-15 minutes.

Meanwhile, prepare the frangipane:

100 g of butter
100 g of caster sugar
1 free range egg
100 g almond meal
30 g flour 00

for the icing:
200 ml of water
1 sheet of gelatin
1 capful of rum or amaretto di Saronno

With the whip hand assemble into a large bowl very soft butter with the sugar, then add the egg lightly beaten with a fork, pour it flush. With a wooden spoon, mix the almond meal and the flour into the mixture, then stir well and store in refrigerator until ready to use (can be kept for up to a week covered with plastic wrap to prevent a crust)

Assembling the cake:
Roll out the pastry and line a buttered pan covered with parchment paper. Make the little holes on the base, cover the bottom with the frangipane and arrange over the drained apricots. Or the fruit you prefer. Bake in preheated oven at 180 degrees for 35-40 minutes, until golden brown. Prepare the frosting in the meantime with 200ml of water, 1 sheet of gelatin soaked in cold water, and liquor. Put on low heat for a few minutes. Brush the cake with this frosting just out of oven, let cool and serve.

lunedì 8 aprile 2013

chocolate cake with raisins and rum

Aggiungi didascalia

There are times when chocolate is even better, if only smelled. It 's like a  pleasure you only imagine; you absorb it only through the sense of smell.  This is when you make a chocolate cake: the kitchen is filled with bowls in a water bath with the melting chocolate, that spreads through the house its unique fragrance. Spreading the  glossy and smooth consistency of the chocolate on the surface of the cake is like a massage.
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