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In the Oven: Orange Pancakes with Honey Butter

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Our first recipe for September involves no baking – instead, we’re making pancakes! Posting date is September 13.

In the Oven: Orange Pancakes with Honey Butter
Author: Matt Lewis & Renato Poliafito
Serves: 10 to 12 (6- inch / 15- cm) pancakes
Ingredients
  • For the Honey Butter
  • 8 ounces (225 g) unsalted high-fat/European-style (cultured) unsalted butter, softened, cut into cubes
  • 3 tablespoons clover honey
  • For the Orange Pancakes
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 cup (240 ml) freshly squeezed orange juice
  • 1 cup (230 g) plain full-fat Greek yogurt, strained
  • ½ cup (120 ml) well-shaken buttermilk
  • 4 ounces (1 stick/115 g) plus
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 2 tablespoons (25 g) granulated sugar
  • Zest of 2 oranges (about 3 tablespoons)
Instructions
Make the Honey Butter
  1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and honey on medium speed until smooth and creamy, about 4 minutes. Scrape the honey butter into a ramekin to use immediately with the pancakes. Leftover honey butter should be covered and refrigerated for up to 1 week.
Make the Orange Pancakes
  1. Preheat the oven to 200°F (90°C), if you plan to make all of the pancakes before serving them.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the orange juice, yogurt, buttermilk, 4 ounces (115 g) of the butter, the eggs, sugar, and orange zest.
  4. Make a well in the dry ingredients, pour the wet ingredients into the well, and stir together until just combined.
  5. Heat a large skillet over medium heat. Brush the pan with some of the remaining 2 tablespoons of melted butter. Add 1⁄3 cup (75 ml) batter to the pan per pancake, cooking until bubbles form on the tops and the pancakes are browned on the bottom. Flip and continue cooking them until they are completely browned on both sides, another minute or so. Continue buttering the pan and making pancakes until all the batter is used.
  6. Serve immediately as the pancakes are made, or keep them in the oven on a heatproof plate just until you’ve cooked them all (don’t leave them in the oven longer). Serve with copious amounts of honey butter.

 

In the Oven: Orange Buttermilk Picnic Cake with Chocolate Chips

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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.

Orange Buttermilk Picnic Cake with Chocolate Chips
Author: Matt Lewis & Renato Poliafito
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
  • For the Buttermilk Cake
  • 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
  • For the Orange Syrup
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons granulated sugar
  • 1 to 2 tablespoons Grand Marnier (optional)
  • For the Assembly
  • 2 tablespoons confectioners’ sugar
Instructions
Make the Buttermilk Cake
  1. Preheat the oven to 325°F (165°C).
  2. Butter one 9-inch (23-cm) round cake pan, line the bottom with parchment paper, and butter the
  3. parchment. Dust the parchment with flour and knock out the excess.
  4. 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.
  5. Sift ½ cup plus 2 tablespoons (70 g) all-purpose flour, the cake flour, salt, baking soda, and baking powder into a small bowl.
  6. In the bowl of a standing mixer fitted with the paddle attachment, cream the brown sugar and
  7. 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.
  8. 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.”)
  9. Transfer the pan to a wire rack and cool for 15 minutes.
Make the Orange Syrup
  1. 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.
  2. Turn the still-warm cake out of the pan onto the rack, remove the parchment paper, and flip the
  3. 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).
Notes
[i]How to store:[/i] The cake will keep in an airtight container at room temperature for up to 3 days.

 

In the Oven: Ultralemony Lemon Bundt Cake with Almond Glaze

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Who’s up for a lemony good cake with a twist?
Posting date: 10 May 15.  Happy Mother’s Day!

Ultralemony Lemon Bundt Cake with Almond Glaze
Author: Matt Lewis & Renato Poliafito
Serves: 1 Bundt cake • 12 to 16 servings
Ingredients
  • For the Lemon Bundt Cake
  • 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
  • For the Lemon Syrup
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 ml) fresh lemon juice
  • 2 tablespoons dark rum, or more to taste
  • For the Almond Glaze
  • 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)
Instructions
Make the Lemon Bundt Cake
  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Alternatively, you can butter and flour the pan.
  4. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
  5. Sift both flours, the baking powder, and salt into a medium bowl.
  6. Set aside.
  7. Place the sugar in the bowl of a standing mixer fitted with the paddle attachment.
  8. 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.
  9. Pour the melted butter and canola oil into the bowl of lemon sugar and beat on medium speed until well combined.
  10. Add the rum, lemon extract, eggs, and egg yolks and beat again on medium speed until just combined.
  11. Add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  12. Scrape down the bowl, then mix on low speed for a few more seconds.
  13. Pour the mixture into the prepared pan.
  14. 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.
  15. Transfer the pan to a wire rack and cool for 30 minutes.
  16. Place the wire rack over a half sheet pan lined with parchment paper.
Make the Lemon Syrup
  1. In a small saucepan over very low heat, whisk together the sugar, lemon juice, and rum until the sugar starts to melt.
  2. Increase the heat to medium-high and bring to a boil.
  3. Then reduce the heat to a simmer for a minute or two, until the sugar is completely dissolved. Remove from the heat.
  4. Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the rack.
  5. Poke the cake with several holes (on the crown and sides) in preparation for the syrup.
  6. Use a pastry brush to gently brush the top and sides of the cake with the syrup.
  7. Allow the syrup to soak into the cake.
  8. Brush at least two more times. (You might have some syrup left over.)
  9. Continue to let the cake cool completely.
Make the Almond Glaze
  1. In a medium bowl, whisk together 2 tablespoons of the lemon juice and the almond extract.
  2. Add 2½ cups (250 g) of the confectioners’ sugar and continue whisking until the mixture is pourable.
  3. A fairly sturdy, thick glaze will give you the best visual result.
  4. If the mixture is too thick, add more lemon juice, a tablespoon at a time, until the desired consistency is reached.
  5. 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.
  6. Pour the glaze in large thick ribbons over the crown of the Bundt, allowing the glaze to spread
  7. and drip down the sides of the cake.
  8. Sprinkle the almonds over the glaze and allow the glaze to set (for about 20 minutes) before serving.
Notes
[i]How to Store:[/i] The cake will keep in an airtight container at room temperature for up to 3 days.