Carrot Cake

[16:04, 08/10/2020] Ovie: OR THE CAKE:

¾  cup/180 milliliters neutral oil or mild olive oil, plus more for greasing the pan

1  cup/225 grams packed light brown sugar

2  large eggs

1  teaspoon ground cinnamon

½  teaspoon ground cardamom

1  teaspoon kosher salt

1 ¾  cups/225 grams all-purpose flour

2  teaspoons baking powder

½  teaspoon baking soda

1 ½  packed cups peeled and grated carrots (about 6 ounces/165 grams, from 3 medium carrots)

FOR THE GLAZE:

1  lemon

1  cup/100 grams confectioners’ sugar

1  tablespoon finely grated carrot (optional)

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PREPARATION

Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.

Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.

Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.

Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.

Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.

When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners’ sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

Source: NYT Cooking

LisBon chocolate cake

INGREDIENTS

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), cut into chunks, plus more for greasing the pan
• ⅓ cup/30 grams unsweetened cocoa powder
• 1 ½ tablespoons cornstarch
• ¼ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 5 ounces/140 grams semisweet or bittersweet chocolate, coarsely chopped
• ½ cup/100 grams granulated sugar
• 3 large eggs, chilled

FOR THE GANACHE:

• 1 ¾ cups/420 milliliters heavy cream
• 6 ounces/170 grams semisweet or bittersweet chocolate, finely chopped

FOR THE TOPPING:

• 3 tablespoons unsweetened cocoa powder
  

PREPARATION

1. Make the cake: Center a rack in the oven, and heat oven to 325 degrees. Butter a 9-inch cake pan, line with parchment paper and butter the paper.
2. Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend.
3. Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top, and heat, stirring often, until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for 1 minute after the last egg is added. The mixture will look like pudding. Stir in the dry ingredients. Scrape the mixture into the cake pan, and give the pan a couple of good raps against the counter to settle the batter.
4. Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean (or with only a tiny streak of chocolate). Transfer to a rack, cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.
5. Make the ganache: Pour 1 1/4 cups cream into a small saucepan; refrigerate the rest. Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes.
6. Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. (The mousse layer is too soft to stand on its own until it's chilled. It needs the support of the pan sides.)
7. Whip the remaining 1/2 cup cream until it holds medium peaks.
8. Using a whisk, gently beat the ganache until it’s soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours (or cover and keep for up to 2 days). The cake is best served cool or at room temperature, so take it out of the fridge about 20 minutes before serving.
9. To finish, put the cocoa powder in a fine-mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan. Using the parchment or foil handles, carefully lift the cake out of the pan and onto a serving plate. Discard the strips. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.
10. source : New York Times Cooking

Cruffin with Cinammon

Source: Foodim

Makes 8 ⁠
5g fast action yeast ⁠
160g scalded and tepid milk ⁠
300g white bread flour ⁠
30g caster sugar ⁠
6g salt ⁠
25g butter ⁠
150g soft salted butter ⁠
100g caster sugar ⁠
Cinnamon ⁠
⁠
Mix the yeast with the milk, until the yeast is dispersed, set aside. ⁠
Place the flour in a bowl add the salt and sugar then rub in the butter. ⁠
Pour in the yeasty liquid, bring the dough together, briefly and lightly knead until just smooth. ⁠
Cover and leave to rest until doubled in size. ⁠
Once doubled in size, cut the dough in half. ⁠
On a lightly floured surface, roll each piece into a thin and long rectangle. ⁠
Brush each rectangle with a generous layer of softened butter, divide the dough in half, you should now have 4 pieces. Scatter the dough with cinnamon and caster sugar, starting from the bottom roll the dough up into a sausage shape. ⁠
Cut each piece of rolled dough lengthwise, you should now have 8 pieces. ⁠
Take one half and roll it into a spiral, with the cut-edge up. ⁠
Place into a well-greased non-stick muffin tin. ⁠
Repeat with the rest of the dough. ⁠
Cover the cruffins in cling film and leave to rise for around 1 hour. ⁠
Preheat the oven to 180°C fan, bake for +\- 25 minute until golden, turning the tray if needed. ⁠
Leave to cool for around 10 minutes, remove from the pan and place onto a cooling rack. ⁠
⁠
Dust with cinnamon icing sugar, drizzle with glace icing and top with chopped nuts or brush with warm apricot jam and sprinkle with nibbed sugar to make them shiny.⁠

Copyright © 2020 Ovie Ober-Marbun