We’re comfort baking more than ever now – hope everyone is safe and sound.
We’re cooling off with some almond granita next. Posting date is March 8!
- 1 cup blanched almonds
- 1⁄2 cup sugar
- 1⁄2 teaspoon pure almond extract
- 1⁄4 teaspoon cinnamon
- 1 1⁄4 cups hot water
- 3 cups cold water
- Put the almonds, sugar, almond extract, and cinnamon in a food processor and pulse until very finely ground, about 5 minutes, stopping to scrape down the bowl every minute or so.
- Slowly pour 1⁄4 cup hot water in through the lid and process until the mixture is a fine paste.
- Add another cup hot water in the same way. The mixture will lighten in color slightly and become a concentrated almond “milk.”
- Transfer the mixture to a 9-by-13-inch glass baking pan. Add cold water and stir to combine. Cover with aluminum foil and put in the freezer for 1 hour.
- After 1 hour, uncover the pan and scrape the edges of the granita with a fork, stirring the ice pieces into the center, then cover again and return to the freezer until solid, scraping and stirring every 30 to 45 minutes. When the granita is frozen solid, scrape the surface with a fork and scoop it into serv- ing glasses. Serve immediately.
Root beer cake is a thing, and it’s good. Check out these cakes!
Was this Bundt rooty enough for you?
A unanimous thumbs up for these delicious, very pretty cupcakes!
Are these the perfect winter treat? Leave your links here!
We are entering 2020 with our last ten recipes from Baked – New Frontiers! It’s been a delicious nine-year journey.
Next up, we’re firing up our ovens again to make a German chocolate cake. The cake can be made with our without the milk chocolate frosting, up you you. Posting date is January 12!
- 2 1⁄4 cups cake flour
- 3⁄4 cup dark, unsweetened cocoa powder, like Valrhona
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 cup hot coffee
- 1 cup buttermilk
- 1 1⁄4 cups (2 1⁄2 sticks) unsalted butter, softened
- 2 1⁄4 cups sugar
- 5 large eggs
- 1 1⁄2 teaspoons pure vanilla extract
- 4 ounces dark chocolate, melted and cooled
- 1 1⁄3 cups shredded sweetened coconut
- 1 cup sugar
- 1⁄2 cup (1 stick) unsalted butter
- 1 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 3 large egg yolks
- 1 1⁄3 cup toasted pecans, chopped coarsely
- Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorpo- rate. The mixture will look light and fluffy.
- Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
- Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
- In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
- Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
- Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling.
We ended the year on a meh note with the sugar cookies, but Dafna of Stellina Sweets went rogue with a spectacular Chocolate Chip Orange Panettone!
Did our last recipe of 2019 meet delicious expectations?
A bit of sunshine in bar form? Leave your links here!