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!
Next up is this refreshing take on Tiramisu.
Posting date is the Ides of March – Sunday, 15 March!
- 4 large eggs, separated, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 pound (455 g) mascarpone cheese, at room temperature
- Zest of 1 blood orange (about 1½ tablespoons)
- 4 tablespoons (60 ml) Grand Marnier
- ¼ teaspoon kosher salt
- 6 blood oranges, juiced (about 2 cups/480 ml)
- 40 (4-by-1-inch/10-by-2.5 cm) ladyfinger cookies (we prefer Savoiardi)
- 1⁄3 cup (30 g) unsweetened dark cocoa powder
- Chocolate shavings (optional)
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light and starts to thicken, 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. 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 mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
- Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
- Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13-inch (23-by-33-cm) pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
- Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight (most people prefer tiramisu that has been chilled for at least 10 hours—if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve.
Even though this week’s recipe met with mixed reviews, all the quiches look fantastic!
Happy mother’s day to all of our mom bakers!