Cake

In the Oven: Hot Chocolate Pudding Cake

June 22, 2017 by Littlebakerbunny Leave a Comment

In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.

Hot Chocolate Pudding Cake

Author: Matt Lewis & Renato Poliafito

Yield: 9 to 12 servings

Ingredients

For the Hot Chocolate Pudding Cake

3⁄4 cup plus 2 tablespoons (105 g) all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon kosher salt
2 large egg yolks
1⁄2 cup (120 ml) well-shaken buttermilk
2 tablespoons canola oil
2 ounces (1⁄2 stick/55 g) unsalted butter
1 1⁄2 ounces (40 g) dark chocolate (60 to 72% cacao), coarsely chopped
1⁄3 cup (30 g) unsweetened dark cocoa powder, such as Valrhona
3⁄4 cup (165 g) firmly packed dark brown sugar
1 tablespoon pure vanilla extract

For the Chocolate Topping

1⁄3 cup (65 g) granulated sugar
1⁄3 cup (75 g) firmly packed dark brown sugar
1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder, such as Valrhona
1 1⁄4 cups (300 ml) boiling water
1 1⁄2 teaspoons instant espresso powder
2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped (about 1⁄3 cup)

For the Assembly

Vanilla ice cream (optional, but highly recommended)

Instructions

MAKE THE HOT CHOCOLATE PUDDING CAKE

Preheat the oven to 350°F (175°C). Lightly spray the sides and bottom of an 8-by-8-by-2-inch (20-by-20-by-5-cm) baking dish with nonstick cooking spray.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
Melt the butter and chocolate in a large heatproof bowl placed over simmering water (double-boiler method, see page 19) set over low heat until almost completely melted. Add the cocoa powder and whisk until the mixture is combined and completely melted. Remove it from the heat and continue whisking gently for about 1 minute to cool the mixture slightly. Add the brown sugar and vanilla and continue whisking until completely combined. Whisk in the buttermilk mixture until incorporated, then, using a rubber spatula, gently fold in the flour mixture. Transfer the batter to the prepared pan, and set aside.

MAKE THE CHOCOLATE TOPPING

In a medium bowl, stir together both sugars and the cocoa powder. You might need to use your fingers to rub the clumps of brown sugar into the rest of the mix.
Stir the boiling water and instant espresso powder together in a small bowl.
Sprinkle the chocolate chunks over the cake batter. Then sprinkle the sugar mixture over the chocolate chips and batter, covering it completely. Pour the hot espresso liquid evenly over the top of the sugar mixture. Bake the cake in the center of the oven until the cake looks set but still feels jiggly in the center, 35 to 40 minutes.
Remove the cake from the oven and let it rest about 20 minutes, then slice and serve warm. Slices can be served upside down (with pudding on top), or serve each slice on a plate and spoon the pudding (the batter in the bottom of the pan) alongside the cake. Serve with vanilla ice cream, if you like.

Notes

How to store: Leftover cake can be stored in the refrigerator, wrapped tightly in plastic, for up to 3 days. To reheat, cook individual portions in the microwave for 20- to 30-second bursts, until warmed through.

In the Oven: Tricolor Cake

March 17, 2017 by Sheri 3 Comments

Next up, we’re making a almond sponge cake that’s based on the Italian red and green tricolor cookies. Feel free to use Springtime colors rather than red and green – posting date is March 26!

Tricolor Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) three-layer cake • about 16 servings

Ingredients

For the Tricolor Cake

3 cups (385 g) all-purpose flour
2 tablespoons baking powder
½ teaspoon kosher salt
12 ounces (3 sticks/340 g) unsalted butter, softened, plus more for the pans
2 cups (400 g) granulated sugar
6 large eggs
14 ounces (395 g) or 2 (7-ounce/198-g) tubes almond paste, at room temperature and coarsely chopped
1 tablespoon almond extract
3⁄4 cup (180 ml) whole milk Red and green food dyes or gels

For the Raspberry Filling

1 cup (320 g) raspberry preserves
2 tablespoons framboise liqueur (optional)

For the Ganache Crumb Coat

12 ounces (340 g) dark chocolate (60 to 72% cacao)
1⁄4 cup plus 2 tablespoons (90 ml) heavy cream
2 tablespoons framboise liqueur (optional)

For the Dark Chocolate Glaze

10 ounces (285 g) dark chocolate (60 to 72% cacao), chopped (a scant 2 cups)
7 ounces (13⁄4 sticks/200 g) unsalted butter
1 tablespoon light corn syrup

For Décor

Red and green sprinkles

Instructions

Make the tricolor cake

Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust the parchment with our and knock out the excess.
Sift together the flour, baking powder, and salt into a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating at medium speed until each is just incorporated. Scrape down the sides and bottom of the bowl. Add the almond paste and extract, and beat until combined. Again, scrape down the sides and bottom of the bowl and beat again for 10 seconds.
Add the flour mixture to the mixing bowl in three parts, alternating with the milk, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
Transfer one-third of the batter to a separate bowl. Add 5 to 10 drops of green food dye and fold with a rubber spatula until fully and evenly incorporated and the desired color is achieved. Add 8 to 10 drops of red food dye to the remaining two-thirds of the batter in the mixing bowl and fold with a rubber spatula until fully and evenly incorporated and desired color is achieved. (The amount of food dye is entirely up to you; we enjoy paler, less radioactive red and green layers.)
Divide the red batter equally into two of the prepared pans. Pour the green batter into the remaining prepared pan. Smooth the tops with an o set spatula. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes. Transfer the pans to a wire rack and cool for 20 to 30 minutes. Turn the cakes out onto the rack, remove the parchment, and let cool completely. Once all of the layers are cool to the touch, you can start to prepare the other components of the cake in the order described below.

Make the raspberry filling

In a small saucepan over low heat, stir together the raspberry preserves and framboise, if using, until the mixture is uniform, warmed through, and the framboise is absorbed completely into the preserves, about 5 minutes. Set aside to cool.

Make the ganache crumb coat

In a large nonreactive metal bowl, combine the chocolate and 1⁄4 cup (60 ml) cream and set the bowl over a saucepan of simmering water (double boiler method, see page 19). Stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Whisk in the framboise, if using. The glaze should be thick (not quite as thick as hot fudge, but thick enough to coat a cake; if it is too thin it will just run off the sides) in order to get a straight, evenly glazed cake. If the mixture is thin, place the mixture in the refrigerator for about 10 minutes to thicken, stirring at least once or twice; if the mixture is too thick, add the remaining cream, a tablespoon at a time until workable.

Assemble the cake

Place one red layer on an 8-inch (20-cm) cardboard round (or alternatively, place it on at plate, but know that you will have to transfer the entire cake from the plate to a wire rack to glaze it). Trim the top to create a at surface. Spread about 1⁄2 cup (155 g) of the preserve mixture into an even layer, leaving a 1⁄4-inch (6-mm) border around the edge. Place the green layer on top of the red layer, trim the top, and spread another 1⁄2 cup (155 g) of preserves into an even layer leaving a 1⁄4-inch (6-mm) border around the edge. With the remaining red layer, trim the top to create a smooth surface. Place the just-cut surface on top of the green layer so that the bottom of the red layer becomes the top of your cake. Refrigerate your cake for 5 minutes to set.
Once the ganache is spreadable, cover the cake, using the ganache like a crumb coat, making sure to use the crumb coat to ll in edges, crevices, and the space between layers. Create as smooth a cake as possible. Refrigerate the cake for about 5 minutes.

Make the dark chocolate glaze

Remove your crumb-coated cake from the refrigerator and smooth out any bumps with an o set spatula. Transfer the cake to a cooling rack set atop a cookie sheet or half sheet pan lined with parchment.
In a large nonreactive metal bowl, combine the chocolate, butter, and corn syrup. Set the bowl over a saucepan of simmering water (double-boiler method, see page 19) and stir with a rubber spatula until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
Working quickly, pour the glaze around the rim of the cake, allowing excess glaze to run down and coat the sides of the cake. Once you have covered the entire perimeter of the cake, work your way inward with the glaze until the entire top of the cake is covered. Do not worry if it looks like there is too much glaze in one spot—you can even out and scrape off excess once done pouring. After all of the glaze has been poured, use an offset spatula to smooth the top—pushing the excess glaze over the sides of the cake. Smooth the sides of the cake. Once the entire cake is completely covered in an even layer of chocolate glaze, decorate the border with sprinkles. Any leftover glaze that was caught by the cookie sheet can be gathered up and spooned into a piping bag and used to pipe a simple border along the bottom of the cake for a super-clean appearance. Transfer the cake to the refrigerator until set, about 60 minutes.
Remove the cake from the refrigerator and allow it to warm up for about 10 minutes. Run a chef’s knife under hot water, dry it, and slice the cake with the warm knife. Serve immediately.

Notes

How to store: The cake can be stored, covered, in the refrigerator for up to 4 days.

In the Oven: The New Orleans

February 16, 2017 by Sheri 8 Comments

Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!

The New Orleans

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) round cake • about 16 servings

Ingredients

For the Classic Pralines (20 ounces/560 g)

1 cup (200 g) granulated sugar
1 cup (220 g) firmly packed dark brown sugar
3⁄4 cup (180 ml) heavy cream
2 tablespoons corn syrup
1⁄4 teaspoon kosher salt
1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
3 tablespoons unsalted butter
1 tablespoon pure vanilla extract

For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)

1 cup (200 g) granulated sugar
2 tablespoons light corn syrup
1⁄2 cup (120 ml) heavy cream
1 teaspoon fleur de sel
1⁄4 cup (55 g) sour cream

For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)

5 large egg yolks
21⁄2 cups (600 ml) heavy cream
3⁄4 cup (180 ml) milk
1 cup (220 g) firmly packed dark brown sugar
2 tablespoons unsalted butter
1⁄4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)

For the Graham Cracker Layers

15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
4 ounces (1 stick/115 g) unsalted butter, melted and cooled
2 tablespoons granulated sugar

For the Assembly

3⁄4 cup (75 g) toasted pecans, chopped

Instructions

MAKE THE CLASSIC PRALINES

Line two baking sheets with parchment paper.
In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.

MAKE THE SWEET AND SALTY CARAMEL SAUCE

In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.

MAKE THE BROWN SUGAR PRALINE ICE CREAM

Place the egg yolks in a large heatproof bowl and set aside.
In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.

MAKE THE GRAHAM CRACKER LAYERS

Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.

ASSEMBLE THE ICE CREAM CAKE

Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.

Notes

How to store: If you have leftovers, cover the cake with foil and freeze for up to 1 week.

Leave Your Links: Baked Ultimate Birthday Cake

December 31, 2016 by Sheri 8 Comments

Happy birthday, 2017 – let’s see those cakes!

In the Oven: Baked Ultimate Birthday Cake

December 21, 2016 by Littlebakerbunny Leave a Comment

Get your sprinkles ready, bakers… we’re going to welcome 2017 with Baked Ultimate Birthday Cake! Posting date is January 1.

Baked Ultimate Birthday Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings

Ingredients

For the Very Vanilla Cake

2 1⁄2 cups (315 g) cake flour
3⁄4 cup (90 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3⁄4 teaspoon kosher salt
4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
1⁄2 cup (100 g) vegetable shortening, at room temperature
1 3⁄4 cups (350 g) granulated sugar
2 tablespoons pure vanilla extract
1 large egg
1 cup (240 ml) ice-cold water
1⁄2 cup (120 ml) whole milk
1⁄2 cup (120 ml) well-shaken buttermilk
1 cup (190 g) rainbow sprinkles
3 large egg whites, at room temperature
1⁄4 teaspoon cream of tartar

For the Very Vanilla Frosting

1 1⁄2 cups (300 g) granulated sugar
1⁄3 cup (40 g) all-purpose flour
1 1⁄2 cups (360 ml) whole milk
1⁄3 cup (75 ml) heavy cream
12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
1 1⁄2 teaspoons vanilla paste
1 teaspoon pure vanilla extract

For Décor

1 to 1 1⁄4 cups (190 to 240 g) rainbow sprinkles

Instructions

MAKE THE VERY VANILLA CAKE

Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
In a small bowl, whisk together the ice-cold water, milk, and buttermilk.
Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter, and fold them in with a rubber spatula.
In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 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, remove from the pans, and let cool completely. Remove the parchment.

MAKE THE VERY VANILLA FROSTING

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold its shape. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.

ASSEMBLE THE CAKE

Place one cooled cake layer on a cake turntable (or a serving platter if you don’t own a cake turntable). Trim the top to create a flat surface, and evenly spread about 1 1⁄4 cups (215 g) of the frosting on top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).
Place the turntable on a parchment-lined baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at the sides of the cake. Using the leftover sprinkles from the parchment (i.e., sprinkles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

Notes

How to Store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity-free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days, then let it sit at room temperature for at least 2 hours before serving.

In the Oven: Orange Pineapple Walnut Fruitcake

December 7, 2016 by Littlebakerbunny 1 Comment

Next up on the schedule: a boozy fruitcake! Posting date is December 18.

Orange Pineapple Walnut Fruitcake

Author: Matt Lewis & Renato Poliafito

Yield: 1 9-by-5-inch loaf

Ingredients

For the Fruitcake

2 oranges
1 1⁄2 cups (240 g) diced dried pineapple (candied pineapple works as well)
1⁄2 cup (120 ml) good-quality dark or spiced rum
1 cup (200 g) granulated sugar
6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces, plus more for the pan
1 1⁄2 cups (210 g) bread flour
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1⁄2 cup (50 g) toasted walnuts (see page 19), coarsely chopped
1⁄4 cup (60 ml) good-quality dark rum

For the Glaze

1 1⁄4 cups (140 g) confectioners’ sugar, sifted
2 to 3 tablespoons good- quality dark rum

Instructions

MAKE THE FRUITCAKE

Zest the oranges; you should have approximately 3 tablespoons. Juice 1 or 2 oranges until you have approximately 1⁄3 cup (75 ml) juice, and reserve; use the remainder for another purpose.
In a medium saucepan, stir together the pineapple, 1⁄2 cup (120 ml) rum, and the orange juice. Bring to a boil over high heat, then reduce the heat to medium. Add the sugar and butter and stir until both are melted, then reduce the heat to low and simmer for about 5 minutes. The mixture should look like a thick syrup. Remove it from the stove, stir vigorously for 1 minute to release the heat, and allow to cool until lukewarm, at least 15 to 20 minutes. Set aside.
Preheat the oven to 325°F (165°C) and position a rack in the center. Butter a 9-by-5-inch (23-by- 12-cm) loaf pan, dust it with our, and knock out the excess flour.
In a medium bowl, whisk together the our, baking soda, and salt.
Whisk the dry ingredients into the rum mixture. Scrape down the sides and bottom of the pan and add the reserved 3 tablespoons orange zest. Whisk for a few seconds to incorporate. Add the eggs and egg yolk, one at a time, whisking well after each addition. Scrape down the sides of the bowl and add the vanilla. Whisk until just incorporated. With a rubber spatula, fold in the walnuts and stir until combined.
Spoon the batter into the prepared pan and bake for 70 to 80 minutes. The loaf should be a deep golden brown and a toothpick or skewer inserted into the center of the cake should come out clean (or with a few loose crumbs).
Let the loaf cool in the pan for 15 minutes. Use a wooden skewer or a toothpick to poke holes all over the cake. Pour the remaining 1⁄4 cup (60 ml) rum over the cake—don’t worry if it looks like a lot of liquid; you really want the cake to get a good soaking. Let the cake cool, then cover it loosely with plastic wrap and let sit for at least 24 hours. After the 24-hour period, loosen the cake by running a small knife around the edge of the pan, then turn it out. Place it on a serving dish.

MAKE THE GLAZE

In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of the rum until smooth. If the mixture appears too thick, add another tablespoon rum or a few drops water, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cake to cover the top, allowing a few rivulets to run down the sides. Allow to set for at least 10 minutes before serving.

Notes

How to Store: The fruitcake will keep, tightly wrapped, at room temperature for about 3 days.

In the Oven: Chocolate Chip Hush Puppies

August 18, 2016 by Littlebakerbunny 1 Comment

Next up on the schedule: Chocolate Chip Hush Puppies. Fry or bake, posting date is August 28!

Note: there is an error in the recipe in the book – the pastry flour weight is incorrect. Corrected in the recipe below.

In the Oven: Chocolate Chip Hush Puppies

Author: Matt Lewis & Renato Poliafito

Yield: 24-30 hush puppies

Ingredients

¾ cup (150 g) granulated sugar
1 tablespoon ground cinnamon
1½ cups (170 g) pastry flour
1½ cups (210 g) fine- to medium-grain cornmeal
1 cup (220 g) firmly packed light brown sugar
2 teaspoons baking powder
¾ teaspoon kosher salt
¼ teaspoon baking soda
3 ounces (85 g) chocolate chips (about ½ cup)
1 large egg
1 large egg yolk
1 cup (230 g) sour cream
2 tablespoons unsalted butter, melted and cooled
1 tablespoon pure maple syrup, plus more for serving (optional)
2 teaspoons pure vanilla extract
Vegetable oil for frying

Instructions

In a small shallow bowl, stir together the granulated sugar and cinnamon. Set aside.
In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder, salt, and baking soda together, using your hands to rub most of the chunks of brown sugar into the flour mixture. Stir in the chocolate chips.
In another large bowl, whisk together the egg, egg yolk, sour cream, butter, maple syrup, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients into the well. Using very clean hands, bring the ingredients together by pulling the dry ingredients from the sides into the wet ingredients in the middle and kneading gently until just combined; do not overmix.
Pour 1 to 1½ inches (2.5 to 4 cm) of oil into a deep skillet or large pot (if you need to fill the pan more than halfway, choose a larger pan). Slowly heat the oil over medium-high heat until it registers 350°F (175°C) on a deep-fry thermometer. Line a plate with a double layer of paper towels and set it near your work area.
Using a small ice-cream scoop with a release mechanism, scoop no more than 1 tablespoon of dough and release it into the hot oil (alternatively, you can use a spoon). Add a few more to the oil, but do not crowd the pot. Cook until the fritters have browned on one side, about 2 minutes. Using a slotted spoon or tongs, turn them over and continue to cook until browned, another minute; do not overcook. Use a slotted spoon to transfer the fritters to the prepared plate. Continue with the rest of the dough. Allow the fritters to dry for about 5 minutes. Working quickly, roll the hot fritters in the cinnamon-sugar mixture until coated. Serve immediately, with a side of maple syrup for dipping, if you like—they are dangerously good that way. (Alternatively, if you prefer not to fry, spoon the batter into greased muffin tins, filling each three-quarters full, sprinkle the tops with cinnamon-sugar, and bake at 350°F/175°C for 13 to 15 minutes.)

Notes

How to store: Hot fritters are best right out of the pan, as they deteriorate in quality quickly after being fried; 2 or 3 hours is pushing it, but not unheard of.

In the Oven: Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream

June 6, 2016 by Sheri Leave a Comment

For Flag Day, we’re making some all-American, patriotic strawberry shortcakes. Posting date is June 15!

Brown Sugar Shortcakes with Brown Sugar Syrup, Mixed Berries, and Whipped Cream

Author: Matt Lewis & Renato Poliafito

Yield: 6 servings

Ingredients

For the Brown Sugar Shortcakes

2 ounces (½ stick/55 g) unsalted butter, cold, cut into small cubes, plus more for the pan
4 tablespoons (50 g) shortening, cold
1 cup plus 2 tablespoons (145 g) all-purpose flour
1 cup plus 2 tablespoons (145 g) cake flour
½ cup (110 g) firmly packed light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup (120 ml) plus 2 tablespoons heavy cream, divided
1 large egg yolk
1 teaspoon pure vanilla extract
1 large egg white
2 tablespoons raw sugar

For the Brown Sugar Syrup and Berries

8 ounces (225 g) strawberries, hulled and sliced (about 1½ cups)
8 ounces (225 g) blueberries (about 1½ cups)
2 tablespoons firmly packed dark brown sugar
1 teaspoon orange zest
¼ cup (60 ml) Grand Marnier (optional)

For the Whipped Cream

1½ cups (360 ml) heavy cream
2 tablespoons firmly packed light brown sugar
1 teaspoon pure vanilla extract

For the Assembly

Confectioners’ sugar (optional)

Instructions

Make the Brown Sugar Shortcakes

Place the cubed butter and shortening in a small bowl, give a quick stir, cover the bowl, and place in the freezer for 15 minutes.
Line a baking sheet with parchment paper.
In a large bowl, whisk together both flours, the brown sugar, baking powder, baking soda, and salt. Set aside.
Pour ½ cup (120 ml) of the cream into a glass measuring cup. Add the egg yolk and vanilla and whisk until combined. Place in the refrigerator.
Remove the butter and shortening from the freezer and drop the cubes over the flour mixture. Use your fingers to rub the butter and shortening into the flour until the mixture is coarse and pebbly. Add the cream mixture. Working quickly, use a fork to cut the wet ingredients into the dry until just a few dry streaks remain; do not overmix the dough.
Dust a work surface with a sprinkling of flour, place the dough on it, and dust the top of the dough with a little more flour. Gently knead the dough until it is uniform and smooth, only about 1 minute; the dough should hold its shape without falling apart.
Roll the dough into about a 9-inch (23-cm) round (if anything it should be slightly less than that, not larger), about 1 inch (2.5 cm) thick. Using a 2½-inch (6-cm) round cutter, cut out 6 shortcakes. You might need to gather the scraps and reroll one time to get all 6 cakes.
Transfer the cakes to the parchment-lined baking sheet and freeze for at least 15 minutes and up to 30 minutes. (Meanwhile, you can make your brown sugar syrup and berries, if you want to serve the shortcakes warm.)
Preheat the oven to 400°F (205°C). Whisk together the remaining 2 tablespoons cream with the egg white.
Remove the baking sheet from the freezer and brush the top of each cake with the egg wash, sprinkle with raw sugar, and bake until the cakes are evenly browned and a toothpick inserted into the center of a cake comes out clean, 12 to 16 minutes; do not overbake. Allow the cakes to cool for at least 10 minutes. The cakes taste just as good warm as they do at room temperature.

Make the Brown Sugar Syrup and Berries

Place the berries in a large bowl. Sprinkle them with the brown sugar and orange zest. Gently toss a few times with your hand, then add the Grand Marnier, if using, and toss again. Let the berries macerate for at least 30 minutes and up to 2 hours, tossing the mixture every 10 minutes until ready to use.

Make the Whipped Cream

Place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Right before assembling, pour the cream into the chilled bowl and beat with the whisk for about 1 minute; alternatively, beat on medium speed in the bowl of a standing mixer fitted with the whisk attachment. Sprinkle the brown sugar on top of the cream and continue whisking vigorously until soft peaks form. Add the vanilla and whisk until just incorporated.

Assemble the Shortcakes

Using a slotted spoon, remove the berries from their syrup and place them in a separate bowl. Do not discard the syrup.
Gently slice a shortcake in half horizontally (a serrated knife works well here). Place the bottom section (sliced side facing up) on a serving plate. Spoon a few tablespoons of syrup over the cake to cover. Add about ½ cup (75 g) of berries to cover the bottom of the cake, spoon with a few dollops of whipped cream, and top with the other half of the cake (sliced side facing down). Repeat with the remaining shortcakes, syrup, berries, and cream. Dust the shortcakes with confectioners’ sugar, if you like, and serve immediately.

In the Oven: Chai Spice Trifle with Mixed Berries

May 26, 2016 by Littlebakerbunny Leave a Comment

We’re celebrating the Queen’s birthday with a big bowl of trifle! Posting date is June 5.

Chai Spice Trifle with Mixed Berries

Author: Matt Lewis & Renato Poliafito

Yield: 24 large servings

Ingredients

For the Pound Cake

1 Buttery Pound Cake (page 93) without the Salty Caramel Glaze, made 1 day ahead, or 1 store-bought pound cake

For the Chai Spice Mix

1 tablespoon ground cinnamon
2½ teaspoons ground cardamom
2 teaspoons ground ginger
½ teaspoon ground white pepper
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1⁄8 teaspoon ground cloves

For the Chai Pastry Cream

12 large egg yolks
1 cup (200 g) granulated sugar
¼ cup (30 g) cornstarch
2 to 3 tablespoons Chai Spice Mix (recipe above)
½ teaspoon kosher salt
4 cups (960 ml) whole milk
5 tablespoons (70 g) unsalted butter, cut into cubes
¼ cup (60 ml) dark rum
2 tablespoons heavy cream
2 tablespoons pure vanilla extract

For the Rum Syrup

1 tablespoon plus 1½ teaspoons granulated sugar
2 tablespoons dark rum

For the Whipped Cream

2 cups (480 ml) heavy cream
2 teaspoons pure vanilla extract

For the Assembly

4 cups (500 g) fresh raspberries (or frozen, see Baked Note)
2 cups (290 g) fresh blackberries (or frozen, see Baked Note)

Instructions

Make the Chai Spice Mix

Place the cinnamon, cardamom, ginger, white pepper, allspice, nutmeg, and cloves in a small bowl and whisk to combine. Set aside.

Make the Chai Pastry Cream

In a large bowl, whisk together the egg yolks, ½ cup (100 g) of the sugar, the cornstarch, 2 tablespoons of the Chai Spice Mix, and the salt until the mixture is thick and smooth. (The flavors of the spices will lose some pungency once incorporated fully into the other pastry cream ingredients; for a stronger flavor, add all of the spice mix.)
In a medium saucepan over medium heat, stir together the milk and the remaining ½ cup (100 g) sugar. Increase the heat to medium-high, and continue stirring slowly until the mixture boils. Remove the pan from the heat, and slowly pour a scant third of the liquid into the egg mixture, whisking constantly. Transfer the tempered egg mixture back to the saucepan with the remaining milk mixture, still whisking constantly, and bring to a boil over medium-high heat. Boil for 2 minutes.
Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the butter, rum, cream, and vanilla. Let the pastry cream cool for about 15 minutes, hen cover the top with plastic wrap (pressing the plastic directly onto the top of the cream to prevent a skin from forming). Refrigerate until firm, about 5 hours or overnight.

Make the Rum Syrup

On the day of the trifle’s assembly, in your smallest saucepan, stir together 2 tablespoons water and the sugar and cook over medium heat until the sugar melts. Remove from the heat and let cool for 5 minutes. Add the rum, whisk to combine, and set aside.

Make the Whipped Cream

Immediately before putting the trifle together, place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Pour the cream into the chilled bowl and beat with the whisk for about 1 minute, until the cream begins to thicken (alternatively, beat on medium-high speed in the bowl of a standing mixer fitted with the whisk attachment). Add the vanilla and keep whipping until medium-firm peaks form. Set aside.

Assemble the Trifle

In a medium bowl, toss the berries together with your hands.
Cut the pound cake into twelve approximately ¾-inch (2-cm) slices, discarding the ends. The skinnier the slice, the better the absorption. Cover the bottom of a 2- or 2½-quart (2- or 2.4-L) trifle dish with approximately 4 slices in a single layer, cutting as needed to fill in the gaps. Brush the rum syrup on top of the cake—be generous with it, as you want the syrup to soften the cake. Scatter about one-third of the mixed berries over the rum-soaked cake. Stir the pastry cream to loosen. Place a heaping 1½ cups (360 ml) of pastry cream over the berries and use an offset spatula to spread into an even layer. Cover the pastry cream with a heaping 1½ cups (360 ml) of whipped cream. Spread into an even layer. Repeat these layers two more times, ending with a glorious, oversize mound of whipped cream.
Refrigerate the trifle for at least 2 hours, and up to 6 hours. Before serving, garnish with a few berries and a sprinkling of leftover Chai Spice Mix, if you have any.

Notes

How to store: Leftover trifle can be kept, tightly covered, in the refrigerator for up to 2 days, though the optimum eating time is usually within 24 hours.

In the Oven: Strawberry Supreme Cake

May 12, 2016 by Sheri Leave a Comment

We’re a little late for this May Day cake, but no matter – it’s perfect for strawberry season. Posting date is May 22!

Strawberry Supreme Cake

Author: Matt Lewis & Renato Poliafito

Yield: 1 8-inch (20-cm) three-layer cake • 10 to 12 servings

Ingredients

For the Strawberry Cake

8 ounces (225 g) hulled strawberries (about 2 cups)
2½ cups (315 g) cake flour
¾ cup (90 g) all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (240 ml) ice water
½ cup (120 ml) whole milk
½ cup (120 ml) well-shaken buttermilk
4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
½ cup (100 g) vegetable shortening, at room temperature
1¾ cups (350 g) granulated sugar
1 tablespoon pure vanilla extract
1 large egg
3 large egg whites, at room temperature
¼ teaspoon cream of tartar

For the Vanilla Frosting

1½ cups (300 g) granulated sugar
1⁄3 cup (40 g) all-purpose flour
1½ cups (360 ml) whole milk
1⁄3 cup (75 ml) heavy cream
12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
1½ teaspoons pure vanilla extract
Red food dye or gel

For the Strawberry Whipped-Cream Filling

½ cup (120 ml) heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
¼ cup (60 g) finely chopped hulled strawberries

For the Assembly

½ cup (160 g) strawberry preserves
Whole strawberries

Instructions

Make the Strawberry Cake

Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour. Place the strawberries in the bowl of a food processor. Pulse in short bursts until they are just short of a smooth puree (all the better if a few rough strawberry chunks are still evident). Set aside.
Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
In a small bowl, whisk together the ice water, milk, and buttermilk.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
In three separate additions, turning the mixer to low to add the ingredients then up to medium for a few seconds to incorporate, add half the flour mixture, then the ice-water mixture, then the remaining flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula. Fold in the reserved strawberry puree.
Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 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, remove the pans, and let cool completely. Remove the parchment.

Make the Vanilla Frosting

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter, a few chunks at a time, every 20 to 30 seconds while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla. Mix until just combined. Add a few drops of red food dye or gel and mix until satisfied with the overall color; we suggest a pale pink— not a hot pink—because we think pale pink is supremely elegant. If the frosting is too soft (i.e., it doesn’t seem like it will hold when applied), place the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Make the Strawberry Whipped-cream filling

Put a metal bowl and whisk or, if you prefer, the clean bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
Right before assembling the cake, pour the cream into the chilled bowl and beat with the whisk for about 1 minute (alternatively, beat on medium speed using a standing mixer). Sprinkle the confectioners’ sugar on top of the cream and continue whisking vigorously (or on high speed in the bowl of a standing mixer) until soft peaks form. Add the vanilla and whisk until just incorporated.
Using a rubber spatula, gently fold in the chopped strawberries.

Assemble the Cake

Place the strawberry preserves in a small bowl and stir or whisk to loosen them.
Scoop about 1 cup (170 g) of the frosting into a piping bag fitted with the largest tip. Place one cooled cake layer on a turntable (or a serving platter if you don’t own a turntable). Trim the top to create a flat surface, and pipe a small border of frosting around the top perimeter of the cake. Spread half of the preserves into an even layer within the border, then top the frosting and preserves with half of the strawberry whipped cream. Spread into an even layer, top with the next cake layer, and refrigerate for about 5 minutes to set before proceeding.
Remove the cake from the refrigerator and trim the second cake layer, then add the frosting border, remaining preserves, and remaining whipped cream as before. Place the third layer on top and refrigerate for 5 to 10 minutes.
Remove the cake from the refrigerator. Trim the final layer for a completely flat top, or leave it domed for an old-school appearance. Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake.)
Frost the sides and top with the remaining frosting. Decorate the top border with the whole strawberries.
Refrigerate the cake for about 5 minutes to set it before serving.

Notes

How to store: This cake will keep beautifully in a cake saver in the refrigerator for up to 3 days. Let the chilled cake sit at room temperature for at least 2 hours before serving.