gastrogirl:

tiramisu ice cream cake.

screw-it-and-eat-everything:

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

• 3 cups almond flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 3 eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a seperate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded
• 1/2 cup fresh apple juice
• 2 Medjool dates, pitted
• 1 TBS honey
• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins. 

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

gastrogirl:

blueberry pecan loaf cake.

screw-it-and-eat-everything:

Perfect Party Cake
from Baking: From My Home To Yours by Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

 Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. 

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. 

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. 

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. 

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.

Lemon Glaze

1/4 cup sugar
3 Tbs. fresh lemon juice

In a small bowl, combine the sugar and lemon juice, stir with a fork. 


Black Tea Frosting

2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea

Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak. 

In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved.  
Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form. 

Add 1/4 black tea by the tablespoon, beating after each addition. 

Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.


Candied Lemon Slices
From Martha Stewart

1 large lemon

1 cup sugar

    Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

    Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

    Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

gastrogirl:

carrot cake with cream cheese frosting.

gastrogirl:

lime blueberry cupcakes.

foodopia:

german chocolate cake: recipe here

gastrogirl:

strawberry cupcake with strawberry meringue buttercream.

gastrogirl:

lemon cream roulade.

nowimacook:

                                              Cupcakes pistache-chocolat

Aujourd’hui j’ai eu envie d’essayer la pâte de pistache que j’ai acheté récemment. Et je craque toujours pour du chocolat alors l’idée d’un cupcake pistache-chocolat a sonné comme une évidence en moi :). Ce cupcake est surtout chocolaté, grâce à son coeur au chocolat, mais pour moi qui adore ça, j’en redemande!

Si vous préférez la pistache, vous pouvez augmenter la dose de pâte de pistache ou simplement enlever le coeur au chocolat et ne garder que la ganache au chocolat. C’est aussi très bon :).

Bon appétit à tous!!!!!

Pour 4 gros cupcakes:

Préparation: 25 minutes - Cuisson: 20 minutes environ

► Pour les cupcakes:

• 100g de beurre pommade
• 80g de sucre
• 2 œufs
• 80g de farine
• 40g de Maïzena
• 1 cuillère à café de levure chimique
• 1 grosse pincée de sel
• 40g de pâte de pistache
• quelques gouttes d’arôme de pistache

Préchauffer le four à 180°c. Mélanger tous les ingrédients secs ensemble. Travailler le beurre avec la pâte de pistache. Y ajouter ensuite le sucre, puis l’œuf en fouettant bien à chaque fois. Incorporer les ingrédients secs à la préparation et finir avec l’arôme de pistache. La pâte doit être homogène.

Verser la pâte dans des moules en silicones ou dans des caissettes et enfourner pendant 20 minutes environ. Bien surveiller la cuisson.

Quand c’est cuit, les laisser refroidir.

     

► Pour la ganache:

• 100g de crème liquide
• 80g de chocolat noir (Valrhona Caraïbe 66%)
• 10g de beurre
• quelques gouttes d’arôme de pistache

Porter la crème à ébullition et la verser ensuite sur le chocolat. Mélanger bien jusqu’à ce que le chocolat soit totalement fondu. Laisser refroidir (40°c) et incorporer le beurre en morceaux.

Quand les cupcakes ont refroidit, couper le haut des cupcakes avec un couteau et à l’aide d’une cuillère creuser à l’intérieur pour y mettre la ganache. Refermer avec le chapeau.

► Pour le glaçage:

• 300g de chocolat noir (Valrhona Caraïbe 66%)
• 90g de beurre
• 150g de sucre glace

Faire fondre le chocolat et le beurre au bain-marie. Laisser légèrement refroidir et ajouter ensuite le sucre glace. Mélanger le tout, mettre la préparation dans une poche munie d’une douille cannelée puis former une rosace sur les cupcakes.

► Pour le décors:

C’est libre choix, moi j’ai choisi de concasser des pistaches et d’en parsemer mes cupcakes.