Cardamom and Coffee Marbled Cake

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If you like cardamom, you should try this cake!  Like most cakes that were denser to start with, it works well gluten free.  The coffee flavor is very subtle, so if you like coffee, you might want to add more.  The classic chocolate-vanilla version is here.

 

Cardamom and Coffee Marbled Cake
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 9″ x 4″ loaf cake

  • 2 cups plus 2 tablespoons gluten-free OR all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon ground cardamom
  • 2 1/2 teaspoons instant coffee powder
  • 1 tablespoon boiling water

 

  1. Center a rack in the oven and preheat to 325ºF.
  2. Butter and flour a 9″ x 4″ loaf pan.  Place pan on an insulated baking sheet or on 2 regular baking sheets stacked one on top of the other.
  3. Using a stand mixer (preferably with the paddle attachment) or a hand mixer, beat butter on medium speed for 3 minutes, until smooth.
  4. Add sugar and beat for 2-3 minutes.
  5. Beat in eggs 1 at a time.  The batter might curdle, but don’t worry.
  6. Beat in vanilla.
  7. Beat in baking powder and salt.
  8. On low speed, alternately beat in flour and milk in 3 additions of flour and 2 of milk (this is more important if you’re using normal flour, where you don’t want to over-beat).
  9. Scrape half the batter into a mixing bowl and stir in cardamom.
  10. In a small bowl, stir together the instant coffee powder and boiling water.  Stir coffee mixture into the other half of the batter.
  11. Drop spoonfuls of cardamom and coffee batters randomly into the loaf pan.
  12. Plunge a table knife deep into the batter and zigzag from one end of the pan to the other, making only 6-8 zigzags.  Even though it’s fun, you don’t want to mix the two batters too much.
  13. Bake for 1 hour and 20-30 minutes, or until a thin knife inserted in the center comes out clean.
  14. Cool cake on a wire rack for 15 minutes before unmolding.  Cool to room temperature right side up on rack.
  15. Wrap the cake well and store at room temperature for up to 4 days, or in the freezer for up to 2 months.
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Caramel-Topped Flan

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Caramel-topped flan is another great dessert for the hot summer months.  It’s cool and slinky and refreshing.

 

Caramel-Topped Flan
From Dorie Greenspan’s Baking: From My Home to Yours

Yield: One 8-inch flan OR 6 (6-oz) ramekins OR 7-8 (4-oz) ramekins

For the caramel:

  • 1/3 cup sugar
  • 3 tablespoons water
  • Squirt of fresh lemon juice

For the flan:

  • 1 1/2 cups heavy cream
  • 1 1/4 cups milk
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract

 

  1. Center a rack in the oven and preheat the oven to 350ºF.  Line a roasting pan or 9-by-13 inch baking pan with a double thickness of paper towels.
  2. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
  3. Put a metal 8-inch round cake pan with 2-inch sides – not a nonstick one – in the oven to heat while you prepare the caramel.  (If you are using individual molds or ramekins, then skip this step.)
  4. Stir the sugar, water, and lemon juice together in a small heavy-bottomed saucepan.
  5. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5-10 minutes.  The sugar will bubble.  Remove the pan from the heat at the first whiff of smoke.
  6. Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
  7. Bring the milk and heavy cream just to a boil.
  8. Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks, and sugar.
  9. Whisk vigorously for a minute or two, and then stir in the vanilla.
  10. Still whisking, drizzle in about one quarter of the hot liquid to temper, or warm, the eggs so they won’t curdle.
  11. Whisking all the while, slowly pour in the remainder of the hot cream and milk.
  12. Using a large spoon, skim off the bubbles and foam that you worked up.
  13. Put the caramel-lined cake pan in the roasting pan.
  14. Pour the custard into the cake pan and slide the setup into the oven.  Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.)
  15. Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there.  It will be very jiggly, but a knife inserted into the center of the flan should come out clean.  (If using small, individual molds, start checking for doneness around the 25-minute mark).
  16. Remove the roasting pan from the oven, transfer the cake pan to a cooking rack, and run a thin knife between the flan and the sides of the pan to loosen it.
  17. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.  Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days.
  18. When ready to serve, once more, run a thin knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over, and remove the cake pan.  The flan will shimmy out and the caramel sauce will coat the custard.  Once unmolded, its best to enjoy it the same day, otherwise the top will start to look wrinkly.  (It will still taste the same.)
  19. Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.

Almost-Fudge Gateau

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This French chocolate cake resembles a cross between a lava cake and a brownie.  Because there are five eggs in the batter to provide structure, the cake works well gluten free.  It’s deliciously gooey when warm, so I recommend heating the leftovers in the microwave before eating.

 

Almost-Fudge Gateau
Adapted from Baking: From My Home to Yours

Yield: 9″ cake

For cake:

  • 5 large eggs
  • 9 ounces bittersweet chocolate, coarsely chopped
  • 1 cup sugar
  • 5 tablespoons unsalted butter, cut into chunks
  • 2 tablespoons coffee OR water
  • 1/3 cup gluten-free OR all-purpose flour
  • Pinch of salt

For glaze:

  • 4 oz bittersweet chocolate, coarsely chopped OR semisweet chocolate chips
  • 1/2 cup heavy cream
  • 2 teaspoons agave nectar OR light corn syrup

 

  1. Center a rack in the oven and preheat the oven to 350ºF.  Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour, and tap out the excess.  Place the pan on a baking sheet lined with parchment or a silicone mat.
  2. Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
  3. Set a heatproof howl over a saucepan of simmering water and add the chocolate, sugar, butter, and coffee OR water.  Alternatively, you can combine them directly in a small nonstick pot over very low heat, and stir constantly to make sure the chocolate doesn’t burn.
  4. Stir until the chocolate and butter are melted; the sugar may be grainy and that’s fine.
  5. Transfer the bowl to the counter and let the mixture sit for three minutes.
  6. Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
  7. Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks.
  8. Using the spatula, stir about one quarter of the beaten whites into the batter to lighten it, then gently fold in the rest.
  9. Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.
  10. Bake for 35-45 minutes (it will be closer to the upper limit for the gluten-free cake), or until the cake has risen evenly.  It might rise around the edges and you’ll think it’s done, but give it a few minutes more and the center will puff too.  The top will firm (it will probably be cracked) and won’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate.
  11. Transfer the pan to a cooling rack and let the cake rest for 5-10 minutes.
  12. Run a blunt knife gently around the edges of the cake and remove the sides of the pan.
  13. Carefully turn the cake over onto a rack and remove the pan bottom and parchment paper.  Invert the cake onto another rack.  If using gluten-free flour, glaze the cake before it cools all the way, because the cake dries out easily and you want the glaze to hold in moisture.  If using all-purpose flour, you can cool the cake to room temperature.  As the cake cools, it may sink.
  14. Carefully turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment paper to catch any drips.
  15. Put the chocolate in a small heatproof bowl.
  16. Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and warm, but not hot.
  17. Meanwhile, bring the cream to a boil in a small saucepan.
  18. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny.
  19. Stir in the agave nectar OR corn syrup.
  20. Pour the glaze over the cake and smooth the top with a long metal icing spatula.  Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charm.  If using gluten-free flour, try to seal the entire cake with glaze.
  21. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the fridge for about 20 minutes.  If the glaze dulls in the fridge, just give it a little gently heat from a hairdryer.
  22. You can store any leftovers covered in the fridge.  Reheat a slice for 10-15 seconds in the microwave to restore its warm gooeyness.

Raspberry Blanc-Manger

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It’s hot and it’s berry season, so what better dessert than a light, fluffy raspberry blanc-manger?  This is a delicate, almond-flavored, mousse-like cake studded with raspberries, then topped with more raspberries and drenched with raspberry coulis.

 

Raspberry Blanc-Manger
From Dorie Greenspan’s Baking: From My Home to Yours

Yield: 6 servings

For the blanc-manger:

  • 1 1/2 cups heavy cream, chilled
  • 3/4 cup milk
  • 3/4 cup ground almonds OR super-fine almond flour
  • 1/2 cup sugar
  • 1 (1/4-oz) packet powdered gelatin
  • 2 teaspoons pure vanilla extract
  • 1 cup raspberries

For topping:

 

  1. Set aside an 8-inch cake pan that is 2 inches high.
  2. Fill a large bowl with ice cubes and cold water. Have ready a smaller bowl that fits into the ice-water bath.
  3. Whip cream until it holds soft peaks.  Cover and refrigerate.
  4. Bring milk, almonds, and sugar to a boil over medium heat, stirring occasionally to make certain the sugar dissolves.
  5. While milk heats, put gelatin and 3 tablespoons cold water in a microwave-safe bowl or a saucepan.  When the gelatin is soft and spongy — it should take about 2 minutes — heat it in a microwave oven for 15 seconds (or cook it over low heat to dissolve).
  6. Stir the gelatin into the hot milk mixture, and remove the saucepan from heat.
  7. Pour the hot almond milk into the small reserved bowl, and set the bowl into the ice-water bath.
  8. Stir in vanilla, and continue to stir until the mixture is cool but still liquid; you do not want the milk to gel in the bowl.
  9. Very gently fold the cold whipped cream into the almond milk with a rubber spatula, then fold in the raspberries.
  10. Spoon the blanc-manger into cake pan, and refrigerate until set, about 2-3 hours.
  11. To unmold the blanc-manger, dip the cake pan up to its rim in hot water for 5 seconds, then wipe the pan and invert the blanc-manger onto a serving plate.
  12. Serve immediately or chill until needed.  Top with raspberries and serve raspberry coulis on the side.
  13. The blanc-manger can be covered and kept in the refrigerator for up to 24 hours.

Peach-Raspberry Ice Cream Cake

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Ridiculously hot summer weather + peach season = peach-raspberry ice cream cake!  You’ll even have quite a bit of the delicate, fruity no-churn ice cream left over after you assemble the cake.

Original recipe

 

Peach-Raspberry Ice Cream Cake
Adapted from New York Times

Yield: 9″ x 4″ cake

For the cake:

  • 3/4 cup gluten-free OR all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons milk

For ice cream:

  • 3 cups of ripe peaches OR nectarines, finely chopped (2-3 peaches OR nectarines; no need to peel them)
  • 2 tablespoons granulated sugar
  • ½ cup raspberry jam
  • ½ cup evaporated milk
  • Pinch of salt
  • 2 cups heavy cream

 

Macerate fruit:

  1. In a small bowl, combine chopped peaches OR nectarines and 2 tablespoons sugar. Let macerate for at least 1 hour while you bake the cake.

Bake the cake:

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
  2. In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down sides of bowl, then beat in vanilla extract and eggs.
  4. Beat in baking powder and salt.
  5. With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
  6. Transfer batter to pan and spread it into a thin, even layer.
  7. Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
  8. Let cool in pan on a rack for 10 minutes.
  9. Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it.  Place on wire rack to cool completely.  (The gluten-free cake is fragile, so you want to handle it as little as possible.)

Make the ice cream:

  1. In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
  2. In another large bowl, whip cream to stiff peaks (do not overbeat).
  3. Gently fold cream into fruit mixture.

Assemble the cake:

  1. Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  2. Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  3. Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
  4. Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan.  The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
  5. Press down slightly on cake layer so cream comes up and around the sides of it evenly.
  6. Spread half of the jam or preserves on the cake layer.
  7. Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
  8. Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
  9. Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
  10. You’ll have some cream left over, which you can freeze in a separate container.
  11. To serve the cake, remove from freezer, unwrap, and invert onto a serving plate.  Let stand at room temperature for 5-10 minutes before slicing.

Chocolate Mousse II

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Compared to the other chocolate mousse recipe on this blog, this version is lighter and fluffier and perhaps more appropriate for a warm summer day.

Original recipe

 

Chocolate Mousse II
From Betty Crocker

Yield: 8 servings

  • 4 egg yolks
  • 1/4 cup sugar
  • 1 cup + 1 1/2 cups heavy cream, divided
  • 1 cup (6 oz) semisweet chocolate chips

 

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.
  2. Gradually beat in sugar.
  3. Heat 1 cup heavy cream in 2-quart saucepan over medium heat until hot.
  4. Gradually stir at least half of the hot heavy cream into egg yolk mixture; stir back into hot cream in saucepan.
  5. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
  6. Stir in chocolate chips until melted.
  7. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. (Or you can leave it in the refrigerator overnight, but you’ll have to let it warm up to stirrable consistency on the counter the next day.)
  8. Beat 1 1/2 cups heavy cream in chilled medium bowl with electric mixer on high speed until stiff.
  9. Stir a large dollop of whipped cream into the chocolate mixture to lighten it.
  10. Fold chocolate mixture into whipped cream in three additions.
  11. Pipe or spoon mixture into serving bowls.
  12. Immediately refrigerate any remaining dessert after serving.

Crystallized Ginger Creme Brulee

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Creme brulee is lovely in any weather.  Here is a variant for ginger lovers!  You can adjust the amount of candied ginger according to your preference.

 

Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas

Yield: 6 servings

For custard:

  • 2 cups heavy cream
  • 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
  • 1 teaspoon vanilla extract

For topping:

  • 6 tablespoons sugar

 

  1. Preheat oven to 275°F.
  2. In a medium saucepan, combine cream and fresh OR ground ginger.  Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
  3. Remove pan from heat and let cool to room temperature.  If you used fresh ginger, strain cream through a sieve and discard the ginger.
  4. In a medium bowl, whisk egg yolks until pale in color.
  5. Whisk in sugar until dissolved.
  6. Whisk in flavored cream, and stir in crystallized ginger and vanilla.
  7. Place 6 standard-size flan dishes in a baking pan.  Divide custard mixture evenly among the dishes.
  8. Pour warm water into the pan to come halfway up the sides of the dishes.
  9. Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
  10. Remove from oven and lift dishes from hot water.
  11. Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
  12. Just before serving, sprinkle 1 tablespoon sugar over each custard.  Caramelize sugar with a hand-held blowtorch.  It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard.  Give the caramelized sugar a few minutes to harden, and then eat.