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Please comment with or link me to a recipe for...
1. Cake from scratch. No mixes.
2. Should be fruit or chocolate, or both. By fruit I don't mean disgusting "fruit cake" with citrons, but a cake flavored with or in some way including apples, strawberries, etc. Preferably ones in season now.
3. I am absolute beginner. It cannot be difficult to make in any way, shape, or form. Nor can it involve a pastry maker or anything like that. (I do have a mixer.)
4. Must be delicious.
5. Please, no difficult to find ingredients. I am in the US and they don't carry treacle. However, I am also not on a diet or allergic to anything, so no restrictions there.
6. I really like whipped cream. Really really like it. I also like cakes that are not extremely sweet. I hate dried dates, figs, and raisins.
7. If you want to comment with bonus Asian-fusion cake recipes involving things like green tea, chestnuts, taro, red beans, etc, that would be awesome for future reference.
1. Cake from scratch. No mixes.
2. Should be fruit or chocolate, or both. By fruit I don't mean disgusting "fruit cake" with citrons, but a cake flavored with or in some way including apples, strawberries, etc. Preferably ones in season now.
3. I am absolute beginner. It cannot be difficult to make in any way, shape, or form. Nor can it involve a pastry maker or anything like that. (I do have a mixer.)
4. Must be delicious.
5. Please, no difficult to find ingredients. I am in the US and they don't carry treacle. However, I am also not on a diet or allergic to anything, so no restrictions there.
6. I really like whipped cream. Really really like it. I also like cakes that are not extremely sweet. I hate dried dates, figs, and raisins.
7. If you want to comment with bonus Asian-fusion cake recipes involving things like green tea, chestnuts, taro, red beans, etc, that would be awesome for future reference.
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However, I've never actually *made* rum cake, so I have no idea how difficult it might be.
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Awesome apple-nut cake
2 cups sugar
1.5 cups vegetable oil
Add 3 eggs and beat in.
Add 2 tsp vanilla.
Separately, mix:
3 cups flour (you can use a little whole wheat here, or white whole wheat)
1 tsp baking soda
2 tsp cinnamon
.5 tsp nutmeg
.5 tsp salt
Mix the dry into the wet. It will be thick and heavy batter.
Add 3 cups of chopped Granny Smith apples (unpeeled) and 1/2 cup of chopped nuts (pecans or walnuts)
For a cake: pour into a greased and floured bundt pan and bake for 1:15 at 325. The crust will be a little crunchy, yum.
For muffins: pour into 2 greased and floured muffin tins (I got about 21 out of this recipe) and bake for ~45 minutes at 300.
The original recipe called for caramel sauce, but it doesn't need it. This is an excellent cake for brunches and teas, because of the fruit. It's rich and dense and moist and very very tasty. Also dairy-free. I make it often and it's very forgiving (once I was writing and forgot it was in the oven and it baked for an extra hour and was still edible).
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Re: Awesome apple-nut cake
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Re: Awesome apple-nut cake
From:
stolen from Cook's Illustrated...
Carrot Cake with Cream Cheese Frosting
If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots.
INGREDIENTS
Carrot Cake
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 1/2 cups vegetable oil , safflower oil, or canola oil
Cream Cheese Frosting
8 ounces cream cheese , softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 ounces)
1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
4. For the frosting (See below for mixer method): When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
MIXER METHOD
7. Instead of Step 3 above, follow these directions: Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
8. Instead of Step 4 above, follow these directions: When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
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Would it confuzzle you to have refried-beans cake? :D Much like zucchini bread, you end up not tasting the ingredients, and it ends up a spice cake.
And then there's Coke cake, which I made once when I was 12 or so, but don't remember what it tasted like.
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cuz you wuz 2 drugged out?
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2 eggs
9 ounces sugar
4 ounces butter/margarine
1/4 pint of full cream milk, or single cream
6 ounces self raising flour. (Or plain flour and appropriate baking powder.)
4 eating apples.
1) Whisk eggs and 8 ounces sugar together until it leaves a trail.
2) Put the milk and butter together in a saucepan and heat until the milk boils -- the butter will be melted by that time.
3) Stir the boiling milk into the egg/sugar mixture.
4) Fold in flour until there are no lumps.
5) Pour (it's batter) into a souffle dish.
6) Peel, pare and slice apples and arrange over batter. They'll go down on their own.
7) Sprinkle with remaining sugar.
8) Bake in centre of 400F oven for an hour. Test with the clean knife method. Cool in the dish. Good hot or cold.
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Industrial-Strength Chocolate Cake
It's basically your traditional American chocolate cake, except that a)it has a rich flavor and b)it's quite moist (like a cake made from a packaged mix, except that it also tastes good). It is of course sweet, but not overly so to my taste.
Cake:
4 squares unsweetened chocolate
1/4 lb. butter
1 cup water
2 cups sifted cake flour
2 cups sugar
1/4 tsp. salt
1 cup sour cream
1 tsp. vanilla
1 1/2 tsp. baking soda
2 eggs
1. Heat oven to 350 degrees F.
2. Sift flour, sugar, and salt together.
3. Melt butter in water and bring to a boil.
4. Melt chocolate in microwave and mix with butter and water.
5. Add chocolate and butter to flour mixture and blend well.
6. Add sour cream, vanilla, and baking soda and blend well.
7. Beat eggs, add to mixture, and blend well.
8. Bake in a greased 13x9x2 pan for about 30 minutes.
Frosting:
4 squares unsweetened chocolate
7 tbsp. milk
3 cups sifted confectioners' sugar
1 tsp. rum flavoring
1/3 stick butter
pinch of salt
chocolate decors
1. Mix milk and sugar.
2. Add salt and rum flavoring.
3. Melt chocolate in microwave; add it to mixture and blend well.
4. Melt butter; add it to mixture and blend well.
(The consistency of the frosting should be a thick liquid - if you dip a spatula in it and then raise the spatula, you should get a very low peak (a high peak means it's a bit too thick, no peak means it's too runny). If you don't want to worry too much about the consistency, too thick is fine, too thin is not.)
5. Frost cake while still warm. You just pour the frosting on the top.
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http://chefmom.com/recipebox/recipes/289.htm
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http://www.epicurious.com/recipes/recipe_views/views/102238
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And I need to go home now and type up my favorite applesauce cake recipe, which is wonderful and smells of cloves and allspice and moist and non-dairy and not too sweet. Also, the original recipe called for frosting, but I bet it would taste awesome with homemade whipped cream.
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http://oyceter.livejournal.com/580549.html
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Apple Cake
1 1/3 cups vegetable oil
2 cups brown sugar
3 eggs
1 1/2 cup whole wheat flour (can substitute regular white flour)
1 1/2 unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon ground cardamom
1 teaspoon cinnamon
2 teaspoons vanilla
3 tablespoons apple juice, milk or water
3 cups chopped apples, any variety (variation: replace some of apples with frozen or fresh cranberries)
1 cup chopped nuts (optional)
Preheat the oven to 350° F.
Butter and flour two 9-inch cake pans, or one 9X13-inch sheet pan.
Beat the oil and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking soda & baking powder, and spices. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth. Fold in the chopped apples and nuts.
Pour the batter into the pan and bake for 30-45 minutes, until a knife inserted in the center comes out clean. Allow to cool before removing from pan.
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2. It uses jam, not fresh or dried fruit.
3. You need to split the dough into two portions, one for the bottom, on which the filling rests, and the other portion for the top. I guess traditionally the top is this fancy cross-hatched thing; I have never done it that way since that feels way too complicated to me. Instead, the filling is sandwiched, with a simple layer on top. Well, sort of simple. You need to crumble the dough on top and then mush it together by hand. Depending on how even and pretty you want it to be, this can be a bit tricky. But I expect it to taste great even if there are blemishes.
Oh, you do need a blender.
6. I don't think I have ever tried whipped cream on this, but I bet it would be great.
7. You can use red bean paste instead of jam for the filling.
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Red bean paste was my mother's idea. I prefer jam, but have to admit that red bean paste is tasty, and as a general rule might be more appealing to Asian palates.
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Linzertorte recipe
I wonder if lotus paste would work.
Maybe I'll try chocolate again some day, with a friend who has actual experience with cooking with chocolate, seeing as I have basically none.
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Re: Linzertorte recipe
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Re: Linzertorte recipe
I dunno.
Years later, with a friend I tried a simple-sounding recipe with chocolate, cream, sugar, and perhaps nothing else. I did not know about double boilers. Maybe my friend did, but figured I would have mentioned the need for one, not knowing just how clueless I was. You can probably guess what happened.
The thing is, she threw it out! Geeze, even if it looked like shit, it probably taste ok, and I would have eaten it! Oh well.
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Re: Linzertorte recipe
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Loni Kuhn's Devil's Food Cake, from Marion Cunningham's Fannie Farmer Baking Book
1/2 cup unsweetened cocoa
1 cup hot strong coffee
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Combine the cocoa and hot coffee in a small bowl, mix them together well, and set aside. Put the shortening, sugar, eggs, and vanilla in a large mixing bowl and beat for about a minute, until light and fluffy. Sift (or just whisk) together the flour, salt, baking powder, and baking soda. then add the dry ingredients to the shortening-sugar mixture in three parts, alternately with the cocoa mixture.
Pour the batter into the prepared pans and bake for about 25 minutes, until a toothpick stuck into the center of a cake comes out clean or with just a few crumbs stuck to it. (I prefer the latter state, as it means the cake's not overbaked.) Cool in the pans for about 5 minutes and then turn out onto racks to cool completely.
If you like whipped cream, you can make a lovely whipped cream frosting for this with 2 cups of chilled heavy cream, 2 teaspoons vanilla extract, 1/4 cup sugar, and either 1/4 cup unsweetened cocoa or 2 teaspoons powdered instant coffee or espresso -- just whip all the ingredients together with a whisk or a mixer until the whipped cream is forming soft peaks.
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Black Magic Cake
1.75 cups flour
2 cups sugar
0.75 cups regular cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Combine in large mixer bowl.
2 eggs
1 cup strong black coffee, cold
1 cup buttermilk
0.5 cups vegetable oil
1 teaspoon vanilla
Add to the dry ingredients (separately is fine) and beat 2 minutes at medium speed.
Pour batter into a greased and floured 9" x 13" pan. Bake at 350 F for 35-40 minutes.
Optional frosting:
Over low heat on a stove top, melt 0.5 cups butter. Add 0.25 cups brown sugar and 3 ounces semisweet chocolate chips, and stir until chips are melted. Add 0.25 cups milk. Cool.
Beat in about 1.75 cups powdered sugar and 1 teaspoon vanilla.
(Personally I don't see how brown sugar could possibly make a flavor difference with all that chocolate on top of it, but that's what the recipe says.)
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Ginger Cake
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Lemony Tea Cake
Orange Poppyseed Cake
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I always zest fruit with the smallest side of the cheese grater.
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P.S.
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Moist Chocolate cake:
2cups flour, sifted
2 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
pinch salt
1/2 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1. Mix flour, sugar, cocoa, baking soda, baking powder, and salt.
2. Make a well in the center of the dry ingredients and add oil, coffee, milk, and eggs. Beat just enough to mix well. (Batter will be lumpy.)
3. Pour into greased 9"x13" pan and bake 35 minutes at 350.
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INGREDIENTS
5 one-ounce squares of unsweetened baking chocolate
2 sticks butter
1 3/4 cups sugar
1/4 cup light corn syrup
2 teaspoons vanilla extract
4 eggs
1/4 teaspoon salt
1 cup flour
dark chocolate chips
1. Grease a 9x13 inch baking pan. Preheat oven to 350 degrees F.
2. In a microwave-safe mixing bowl, microwave baking chocolate and butter until it melts (about 2 minutes). Stir until it is completely melted and smooth.
3. With a fork, beat in sugar, corn syrup, vanilla, and eggs. Mix in salt and flour.
4. Pour/spread evenly into prepared baking pan. Sprinkle with dark chocolate chips.
5. Bake for 35 minutes.
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Aztec Gold Brownies (http://www.tigersandstrawberries.com/2006/07/15/by-special-request-aztec-gold-brownies/)
(Note: I use the generic versions of the ingredients- regular coffee powder instead of espresso, plain red pepper instead of chipotle, etc, and it tastes just as good.)
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Jewish Apple Cake
3 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 cups white sugar
1 cup vegetable oil
4 eggs
1/2 cup orange juice
2 teaspoons vanilla extract
4-5 medium apples
2 teaspoons ground cinnamon
5 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice and vanilla. Mix well.
Peel and core the apples and slice about 1/4" thick (or, if you have a daughter, make her do that part). Toss with the cinnamon and sugar.
Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the cinnamon apples. Pour the remaining batter over the top and layer the remaining cinnamon apples.
Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes. It needs to be quite brown on top for the inside to be done.
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Re: Awesome apple-nut cake
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baking blog
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For a frosting, I always make mocha buttercream. 1/2 cup softened butter, about 2 cups of powdered sugar, 1/2 cup cocoa, beat together, then add coffee until it's a spreadable consistency.