Leave your links here for this simple, citrusy cake!
Next up is this summery Orange Buttermilk Picnic Cake with Chocolate Chips.
Doesn’t it sound just right for your 4th of July picnic?
Posting date is: Sunday, 5 July.
- 1 orange
- ½ cup (120 ml) well-shaken buttermilk
- ½ cup plus 2 tablespoons (70 g), plus 1 teaspoon all-purpose flour
- ½ cup plus 2 tablespoons (85 g) cake flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (165 g) firmly packed light brown sugar
- 3 ounces (¾ stick/85 g) unsalted butter, softened, plus more for the pan
- 1 large egg
- 1 large egg yolk
- ¾ teaspoon pure orange extract
- ½ teaspoon pure vanilla extract
- 4 ounces (115 g) semisweet mini chocolate chips or coarsely chopped regular size chocolate chips (about ¾ cup)
- 1 tablespoon orange liqueur or canola oil
- 3 tablespoons freshly squeezed orange juice
- 3 tablespoons granulated sugar
- 1 to 2 tablespoons Grand Marnier (optional)
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 325°F (165°C).
- Butter one 9-inch (23-cm) round cake pan, line the bottom with parchment paper, and butter the
- parchment. Dust the parchment with flour and knock out the excess.
- Zest and juice the orange. Set aside the zest. Place ¼ cup (60 ml) of the juice into a glass measuring cup and reserve the rest for the orange syrup (below). Add the buttermilk to the orange juice in the measuring cup and whisk until combined. Set aside.
- Sift ½ cup plus 2 tablespoons (70 g) all-purpose flour, the cake flour, salt, baking soda, and baking powder into a small bowl.
- In the bowl of a standing mixer fitted with the paddle attachment, cream the brown sugar and
- butter on medium speed until fluffy, about 3 minutes. Add the egg and egg yolk and beat well, then add the orange extract, vanilla, and orange zest until incorporated. Scrape down the sides and bottom of the bowl, and mix again for 15 seconds. Add the flour mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture.
- Toss the chocolate chips in the liqueur and sprinkle them with 1 teaspoon all-purpose flour. Toss to coat the chips in the flour. Fold the chocolate chips into the batter and pour the batter into the prepared pan. Smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean, plus another minute or two, 32 to 37 minutes. (Since this is a picnic cake, you should bake it a tiny bit more than you are normally comfortable with. This cake will still be moist—you just don’t want it “falling-apart moist.”)
- Transfer the pan to a wire rack and cool for 15 minutes.
- Meanwhile, in a small saucepan over very low heat, whisk together the orange juice, sugar, and Grand Marnier, a tablespoon at a time (to taste), until combined. Once the sugar is melted, increase the heat to medium-low and simmer until the syrup is slightly thickened, about 2 minutes. Remove it from the heat.
- Turn the still-warm cake out of the pan onto the rack, remove the parchment paper, and flip the
- cake right side up. Place the wire rack over a baking sheet. Using a toothpick or wooden skewer, poke holes evenly all over the cake. Brush the cake with the orange syrup and allow it to sink in and set, about 15 minutes. Dust it with the confectioners’ sugar immediately before serving (or before packing up for your picnic).
So many light and lovely cakes, and we had two rogue bakers this week.
Happy Mother’s Day to all of our mom bakers! How did everyone like the Bundt – lemony enough?
Who’s up for a lemony good cake with a twist?
Posting date: 10 May 15. Happy Mother’s Day!
- 1½ cups (170 g) cake flour
- 1½ cups (170 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2¾ cups (550 g) granulated sugar
- Zest of 10 lemons (approximately 10 tablespoons/60 g)
- 8 ounces (2 sticks/225 g) unsalted butter, melted and cooled
- ½ cup (120 ml) canola oil
- 3 tablespoons dark rum
- 2 tablespoons pure lemon extract
- 3 large eggs
- 3 large yolks
- ¾ cup (180 ml) heavy cream
- 1⁄3 cup (65 g) granulated sugar
- 1⁄3 cup (75 ml) fresh lemon juice
- 2 tablespoons dark rum, or more to taste
- 2 to 4 tablespoons (30 to 60 ml) fresh lemon juice
- 2 teaspoons pure almond extract
- 2½ to 3 cups (250 to 300 g) sifted confectioners’ sugar
- ¼ cup (25 g) slivered almonds, toasted (see page 19)
- Preheat the oven to 350°F (175°C).
- Generously spray the inside of a 10-cup (2.4-L) Bundt pan with nonstick cooking spray, dust with flour, and knock out the excess flour.
- Alternatively, you can butter and flour the pan.
- Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
- Sift both flours, the baking powder, and salt into a medium bowl.
- Set aside.
- Place the sugar in the bowl of a standing mixer fitted with the paddle attachment.
- Sprinkle the lemon zest over the sugar and use the tips of your fingers to rub the zest in until the mixture is uniformly pale yellow.
- Pour the melted butter and canola oil into the bowl of lemon sugar and beat on medium speed until well combined.
- Add the rum, lemon extract, eggs, and egg yolks and beat again on medium speed until just combined.
- Add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
- Scrape down the bowl, then mix on low speed for a few more seconds.
- Pour the mixture into the prepared pan.
- Bake for 50 to 60 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
- Transfer the pan to a wire rack and cool for 30 minutes.
- Place the wire rack over a half sheet pan lined with parchment paper.
- In a small saucepan over very low heat, whisk together the sugar, lemon juice, and rum until the sugar starts to melt.
- Increase the heat to medium-high and bring to a boil.
- Then reduce the heat to a simmer for a minute or two, until the sugar is completely dissolved. Remove from the heat.
- Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the rack.
- Poke the cake with several holes (on the crown and sides) in preparation for the syrup.
- Use a pastry brush to gently brush the top and sides of the cake with the syrup.
- Allow the syrup to soak into the cake.
- Brush at least two more times. (You might have some syrup left over.)
- Continue to let the cake cool completely.
- In a medium bowl, whisk together 2 tablespoons of the lemon juice and the almond extract.
- Add 2½ cups (250 g) of the confectioners’ sugar and continue whisking until the mixture is pourable.
- A fairly sturdy, thick glaze will give you the best visual result.
- If the mixture is too thick, add more lemon juice, a tablespoon at a time, until the desired consistency is reached.
- If the mixture is too thin, keep adding confectioners’ sugar, ¼ cup (25 g) at a time, until the desired consistency is reached; this will make the glaze sweeter, of course.
- Pour the glaze in large thick ribbons over the crown of the Bundt, allowing the glaze to spread
- and drip down the sides of the cake.
- Sprinkle the almonds over the glaze and allow the glaze to set (for about 20 minutes) before serving.
Seven pretty spring rolls and one chocolatey rogue baker!
How did you like this pretty dessert?
Let’s celebrate Spring with a light and lemony cake… with a luscious raspberry filling. Posting date is March 29!
- 1 cup (130 g) cake flour
- 1 teaspoon baking powder
- 5 large eggs, at room temperature, separated
- 1 cup (200 g) granulated sugar
- Zest of 5 lemons (about 5 tablespoons)
- 1 teaspoon lemon extract (see Baked Note)
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon kosher salt
- 2 tablespoons confectioners’ sugar
- 1 3⁄4 cups (225 g) fresh raspberries
- 1 3⁄4 cups (420 ml) heavy cream
- 3 tablespoons confectioners’ sugar
- 1 to 2 tablespoons Chambord liqueur (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons confectioners’ sugar, for dusting
- Fresh raspberries, for garnish (optional)
- Preheat the oven to 400°F (205°C). Lightly coat the bottom and sides of a half sheet pan with nonstick cooking spray and line it with parchment paper. Lightly spray the parchment with the nonstick cooking spray.
- Sift the flour and baking powder into a small bowl. Turn the sifted ingredients onto a piece of parchment paper and sift them together one more time into the bowl. Set aside.
- Place the egg yolks in the bowl of a standing mixer fitted with the paddle attachment. Sprinkle 1⁄2 cup (100 g) granulated sugar over the yolks, and beat on high speed until the mixture ribbons and is very pale and thick, at least 5 minutes. Add the lemon zest and lemon extract. Beat until just combined, about 15 seconds. Transfer the mixture to a large bowl, and clean and dry the mixer bowl.
- Place the egg whites in the clean bowl and fit the standing mixer with the whisk attachment; beat on medium-high speed for 1 minute. Sprinkle the cream of tartar and salt over the egg whites and continue beating on medium-high until soft peaks begin to form, 3 to 5 minutes. Reduce the speed to medium, then slowly stream in the remaining 1⁄2 cup (100 g) granulated sugar and continue beating until the whites are glossy and stiff but not dry.
- Using a rubber spatula, gently fold one-third of the beaten egg whites into the yolk mixture. Gently fold half of the sifted flour mixture into the yolk mixture, then half of the remaining egg whites. Gently fold in the remaining flour mixture, followed by the remaining egg whites. Transfer the batter into the prepared pan and very gently smooth the top into an even layer with an offset spatula. Bake the cake until it begins to pull away from the sides, 5 to 8 minutes; keep a keen eye on it the whole time to avoid overbaking. You can also test for doneness by gently pressing in the center with your finger: If the cake springs back, it is done.
- Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. Run a knife under hot water, wipe dry, then run the knife around the edges of the still-warm cake. Remove the paper towels and sift 1 tablespoon confectioners’ sugar over the cake. Drape a very thin tea towel over the cake, then place a half sheet pan right side up on top of the tea towel. With a quick motion, invert the cake onto the back of the clean sheet pan, and remove the baking pan. Gently remove the parchment paper. Sift the remaining tablespoon of confectioners’ sugar over the cake. Trim a scant 1⁄4 inch (6 mm) off all sides of the cake. Starting with a short side of the cake, roll the cake up ever so gently, using the towel to support the cake as you go (it’s almost like a lift and turn motion)—the towel itself will roll up in the cake. Let the cake cool all rolled up in the towel, seam side down.
- Chill the bowl of the standing mixer.
- Slice 1⁄4 cup (roughly 1 ounce/28 g) of the raspberries in half and set aside.
- Place the remaining raspberries in a food processor or blender and process or blend until com-
- pletely pureed. Push the raspberry mixture through a fine-mesh sieve into a large bowl. Discard
- the seeds left behind.
- Place the cream in the chilled mixer bowl and fit the mixer with the whisk attachment; whisk on
- medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, then continue to beat until soft peaks form, 3 to 5 minutes. Add the Chambord, if using, a tablespoon at a time, to taste, and the vanilla, and beat again until incorporated. Gently fold in the raspberry puree until the mixture is almost but not completely uniform (the striations in the mixture make it more visually interesting).
- Unroll the cake gently onto a sheet of parchment on a flat surface. Spread the raspberry filling over the cake in an even layer. Sprinkle the sliced raspberries over the cream. Gently roll the cake back up, as tightly as possible (use the towel to help guide the cake if needed, but do not roll the towel into the cake). Place the cake, seam side down, on a serving plate, sift confectioners’ sugar over the top, cover gently with plastic wrap, and refrigerate for 1 hour to set.
- To serve, garnish with more raspberries, if you like, slice, and serve immediately.
Looks like we have a winner, for those that were able to find blood oranges in the market! Plus, a couple of rogue bakers make an appearance.
It’s the Ides of March – leave your links here for the Blood Orange Tiramisu!