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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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andiesenji

andiesenji

Posted
Posted

I have also "invented" another simple cake which breaks all the "cake-baking rules"  but it really works. 

It turns out like one of the semi-sponge "tea cakes" but without all the beating egg whites separately and so on.  

 

This ORANGE CAKE  does not do the usual "creaming butter and sugar together"  thing.  In fact it is more like one of the "dump cakes"  but with a difference.   When I say it  "FOAMS UP"  Believe me it will run over the sides of the bowl unless you use a much larger one than usual.  

 

ORANGE CAKE

 

You will need a LARGE bowl at least 4 quarts, or use a 5 Quart mixer bowl.

Preheat oven to 350°F.

Prepare a deep 10” cake pan  or two  9 x 5  loaf pans - grease and line with parchment.

 

1 Can frozen orange juice concentrate - thawed.

2 Tablespoons  grated orange zest.

1 8 ounce package cream cheese - softened.

1/2 Cup heavy cream

1 stick butter, melted and cooled till just warm  if you use unsalted,  add 1/2 teaspoon of salt to the dry ingredients.

4 Eggs, beaten

 

In another bowl, measure the dry ingredients and blend with a whisk

2 Cups  self-rising flour  (I used Odlums  Irish self-raising flour because I prefer it)  

1/3 Cup sugar - I used raw sugar, use what  you like

1 Rounded Teaspoon baking soda - make sure there are no lumps

1 1/2 Teaspoon baking powder

 

Directions: 

Add the first SIX ingredients to the  large mixing bowl.  Beat until smooth, if there are a few tiny lumps of cream cheese, that is okay.

 

Add half the dry ingredients and beat well  - THE BATTER IS GOING TO FOAM UP.  KEEP BEATING

 

ADD THE REMAINING INGREDIENTS, 1/4 CUP AT A TIME  until all has been blended.  

 

Pour immediately into prepared pans, filling to within 3/4 inch from the top edge and place on center rack in oven.

 

Set timer for 55 minutes.

 

Check internal temperature with a probe thermometer - it should be 205° F.   if not, bake an additional 5-10 minutes.

 

Place pan on cooling rack and allow to cool for 30 minutes then turn cake out and allow to cool for an additional two hours to fully set.

 

I like it plain but if you wish you can “dress” it with melted orange marmalade.  

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  • Like 17

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Kerry Beal

Kerry Beal

Posted
Posted
10 hours ago, Franci said:

@Kerry Beal here is a link http://www.pinellaorgiana.it/2012/03/il-dolce-mattone-della-mia-fanciullezza.html If google fails translation ask. 

Pretty straightforward - after a bit of back and forth. Will have to give it a try very soon.

 

 

  • Like 1

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
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jmacnaughtan

jmacnaughtan

Posted
Posted
4 hours ago, rarerollingobject said:

It's a long story as to why. Don't ask. But I made a Day of the Dead cake. And yes, I made the buttercream flowers.

 

IMG_7681.thumb.JPG.36e378df288920e3887e3c7966dcb557.JPG

 

What would you flavour a Day of the Dead cake with?

 

Please don't say Mezcal.

ChocoMom

ChocoMom

Posted
Posted

White chocolate -key lime cookies.....for my daughter's pal.  He loves key lime EVERYTHING...and,cookies and baking, but doesn't have a lot of time to do it.  After work, he heads over to our house, and has helped her remove the old engine, and install a new one into her Subaru.  So....we feed him.     These are so delicious ...I am having a REALLY hard time sharing...

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  • Like 8

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

ChocoMom

ChocoMom

Posted
Posted

A little note on the key lime cookies (above)....they taste waaaayyyy better the second day.  The oil from the lime zest must migrate through and intensify the cookie dough flavor overnight. Tangy/tart flavor is fantastic! 

  • Like 4

-Andrea

 

A 'balanced diet' means chocolate in BOTH hands. :biggrin:

Kim Shook

Kim Shook

Posted
Posted

We had company for a few days and I made @Norm Matthews Pineapple Upside Down Cake:

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It was really delicious!  Everyone loved this and it served as dessert, snacks and also a breakfast sweet the whole time they were here!  Thanks for the recipe, Norm!

 

An old HS friend came for dinner on his way through town.  I did a Kentucky Brown Sugar Poundcake w/ peaches and plums:

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We have been getting wonderful stone fruit.  Except for apricots.  I haven’t had a good apricot since I was a little girl.

 

Cinnamon Toast Cupcakes for a birthday celebration at Mr. Kim’s office:

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They turned out just ok.  They sunk down a bit in the cups.  And I tried a new butter/marshmallow crème frosting that wasn’t what I hoped for.  I was kind of expecting an easy 7 Minute frosting-type.  Too much butter for me.

  • Like 13
  • Delicious 1

Kim

Kim's Cookbook

What Fresh Hell is This?

rarerollingobject

rarerollingobject

Posted
Posted

Frosted pistachio experiments, for a cake I'm making for work tomorrow. All flavours involve first crystallizing the roasted pistachios in melted sugar and water, but the flavours I've made today include:

 

* Cardamom, white pepper and fleur de sel

 

* Freeze-dried apricot powder and Murray River soft pink salt flakes 

 

* Orange blossom water, star anise, sea salt and a dash of espelette pepper

 

* Sichuan pepper, freeze-dried strawberry powder and crushed black salt

 

* Melted down pralines de roses from Lyon, almond kernel extract and fleur de sel 

 

* Kaffir lime leaf, lemongrass, ground dried Kashmiri chilli and crystallised, dried fish sauce granules for the salt (that I made myself by drying fish sauce in the sun and waiting for the neighbours to complain about the smell)

 

And my personal favourite - cinnamon, ginger, cubeb pepper and smoked salt.

 

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  • Like 12
David Ross

David Ross

Posted
Posted

I haven't added any new huckleberry dishes to my annual roster for a few years, but created a tart yesterday that will now find its place on the annual roster. I've been making an apple tart for years in a shortbread crust with a smoked cheddar pastry cream.  So that's where this one started, sort of.

 

I added some toasted, ground almonds to the shortbread dough.  (Wished I would have used hazelnuts as they are more specific to the Pacific Northwest).  I par-baked the tart shell about 15 minutes.

 

The huckleberry compote is a blend of fresh, (can't use frozen in this one), huckleberries, sugar, melted butter, a hint of cinnamon and nutmeg, few drops of lemon juice, a bit of flour and a sprinkling of cornstarch.  Sometimes I add a bit of red wine and a dash of balsamic vinegar to make a sauce for game meats.

 

Then I just winged it for the streusel topping--brown sugar, butter, flour and rolled oats.  Baked for about 30 minutes at 400.  I honestly think this one might be better than the rustic huckleberry pie in the cast iron skillet.

 

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  • Like 7

David Ross

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rarerollingobject

rarerollingobject

Posted
Posted

Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup. 

 

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  • Like 8
ElsieD

ElsieD

Posted
Posted
2 hours ago, rarerollingobject said:

Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup. 

 

IMG_3796.PNG.c037043c393f1fae25a034ff778780a7.PNG

 

Is your business looking for more staff?

  • Like 2
rarerollingobject

rarerollingobject

Posted
Posted

Made a similar version of this not long ago, but improved the flavours this time; Monday office cake; a three layer pistachio and Cara Cara orange dacquoise, filled with blackberry curd, crystallised pistachios, freeze-dried pineapple and almond mascarpone meringue cream, topped with dehydrated pineapple flowers brushed in yuzu syrup. 

 

IMG_7882.thumb.JPG.3f6cbab5b862a15a335377fbf2649c35.JPG

 

  • Like 9
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