Lime and Yogurt Loaf Cake

October 7, 2017 § Leave a comment

When it ain’t broke, dont’ fix it!! That is SWEETTABLESCAPES‘s motto when it comes to basic, favorite recipes. Loaf cakes are a staple of French family, easy baking and deliver much pleasure and taste for minimal effort. That is why this blog shares a lot of these recipes. So we return to one of our favorite sources: “French Desserts” for this Lime and Yogurt Loaf Cake.

You’ll need:

1 1/2 cups granulated sugar

3 organic limes

2 cups all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

2 large eggs

1 large egg yolk

4 Tbsp vegetable oil 1 Tbsp unsalted butter, melted

1 cup plain Greek yogurt

1 tsp vanilla extract

Glaze: 1 organic lime, juiced and 1/2 cup confectioner’s sugar – Mix the lime juice with the confectioner’s sugar. Add a bit of water if it needs to be thinner.Pour over the cooled cake and sides.

Candied Limes: 1 organic lime, 1/2 cup water, 1/2 cup granulated sugar – Cut the lime into rounds as thinly as possible and remove the pits. Slice the rounds in half to make half moons. Add the water and sugar to saucepan, bring to a boil, then reduce to a simmer. Add the lime slices and cook for 5-10 minutes, until the peel is very tender. leave to cool in the saucepan. To serve, lay half moon slices on top of the cake.

Directions:

Preheat oven to 350 F. Butter and flour the loaf pan.

Place the sugar into food processor. using the microplane, finely grate the zest of 1 lime over the sugar; process for 10 seconds and then let rest for 10 minutes so the lime oil flavors and scents the sugar.

Squeeze all 3 limes for juice. This should yield approximately 1/3 cup juice. Use all of it when asked.

Sift the flour, baking powder and salt into the food processor and pulse 6 times. transfer this mixture into a mixing bowl.

Place the eggs, egg yolk, oil, butter, yogurt, vanilla and all the lime juice into the food processor and process for 5 seconds.

Add back in the dry ingredients and pulse just until combines, about 4 long pulses.

Pour the batter into the loaf pan and bake for 50-55 minutes or until a tester comes out clean. Remove from the oven, allow to cool for 10 minutes in the pan, wrap completely in plastic wrap to retain moisture, and allow the cake to completely cool. Dress it up with the glaze and candied lime (optional)

 

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Chocolate-Coconut Pound Cake

September 26, 2017 § Leave a comment

Nothing like an old classic to bring joy and comfort! This pound cake is enhanced by the coconut oil and chips and some buttermilk and brings you the ultimate chocolate kick!!

The recipe is from “Bon Appetit” March 2014 issue.

You’ll need:

1/4 cup unsalted butter

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp kosher salt

3/4 tsp baking powder

1/2 cup virgin coconut oil, room temperature

1 1/2 cups plus 1 Tbsp suagr

3 large eggs

1 tsp vanilla extract

2/3 cup buttermil

1/4 cup unsweetened coconut flakes

Directions:

Preheat oven to 325F. Butter an 8 X 4 loaf pan; line with parchment paper, leaving a generous overhang on long sides. (we used a silicon pan which does not require any of this preparation)

Whisk flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.

Using an electric mixer on medium-high speed, beat oil, 1/4 cup butter and 1 1/2 cups sugar until pale and fluffy, 5-7 minutes.

Add eggs one at a time, beating to blend between additions; beat until mixture is very light and doubled in volume, 5-8minutes. Add vanilla.

Reduce mixer speed to low and add dry ingredients in 3 additions, beginning and ending with dry ingredients (do not overmix: it will cause cake to buckle and split).

Scrape batter into pan and run spatula through the center, creating a canal. Sprinkle with coconut and remaining Tbsp sugar.

Bake cake, tenting with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted in the center comes out clean, 70-80 minutes.

Transfer pan to a wire rack; let cake cool in pan for 20 minutes before turning out. (Cake can be baked 5 days ahead. Keep tightly wrapped at room temperature.

Italian Zombies!!! Quid?????

September 24, 2017 § Leave a comment

It is probably the most fun part of decorating cookies and baking cakes for all occasions: getting requests that don’t necessarily make much sense to you and require some creativity!!

This birthday cake was originally celebrating a) the birthday boy and b) his summer trip to Italy….and then Italy took a second place to…zombies! With Halloween just around the corner SWEETTABLESCAPES was delighted to try and duplicate these cookies. We just loved the look so much!

So we went about decorating some sugar cookies and baked a cake in the shape of Italy, a couple of “signs” in Italian warning “Beware Zombies” and wishing “Happy Birthday” added to the authenticity!

What a fun project!!

Croque-cake: a new spin on the croque-monsieur

August 31, 2017 § Leave a comment

One of my favorite passtimes when I go back home (aka France) is to spend lots of time in a book store, browsing through recipe books. As a baker, my attention is mostly held by all sorts of “cake books” and this year, I discovered this tome which provides fun and easy recipes based on the “croque-monsieur” concept, using sliced bread (or brioche) to create delicious “croque-cakes” in minutes…

 

Well, let’s say there is definitely some wisdom in the expression ” the best thing since sliced bread”!! The recipes in this book simply require a loaf of sliced white bread (or brioche for the sweet recipes) and a handful of other ingredients to produce the most delicious loaves.

SWEETTABLESCAPES wasted no time experimenting with this easy-peasy recipe for a Hazelnut-Chocolate Croque Cake!!

You’ll need:

One 10 X 4 1/2  anti-stick loaf pan (or lined with parchment paper)

8 to 10 slices brioche (crust removed)

200 g shaved dark chocolate (we used 70% cocoa content)

5 Tbsp finely ground hazelnuts

20 g hazelnuts, coarsely chopped

3 eggs

200 ml heavy cream

50 g sugar

Directions:

Whisk heavy cream, eggs and sugar in a medium bowl.

Mix shaved chocolate and ground hazelnut in another small bowl.

Cut brioche slices to fit into a loaf pan and line bottom of the pan with some of these slices.

Pour 1/4 of the cream-egg-sugar mixture over these slices and sprinkle with some chocolate-hazelnut mixture.

Repeat twice and finish with one last layer of brioche slices.
Pour the remaining cream-egg-sugar mixture and cover with coarsely chopped hazelnuts. Press top of the loaf.

Bake in preheated oven (350F) for 25 minutes. Let cool in the pan for 15 minutes.

Beware this rich chocolatey treat!!

 

Zucchini, Lemon and Walnut Loaf Cake (Cake aux courgettes, citron et noix)

July 24, 2017 § Leave a comment

 

The wonderful French Desserts by Hillary Davis has been a wealth of awesome recipes and this loaf cake is absolutely divine. It is simple enough but produces an ultra-moist and richly flavored cake with a hint of olive oil and the nice lemon kick! Now you can eat your cake and have your vegetables too!!! What ‘s not to love?

You’ll need:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups coarsely grated zucchini, squeezed very dry in paper towels

1 cup chopped walnuts

1 cup granulated sugar

1/2 cup olive oil

3 large eggs

1/2 tsp pure vanilla extract

2 tsp lemon extract

1 lemon, tested and juiced for 1/4 cup juice

Directions:

Preheat oven to 325 F. Butter and flour the loaf pan.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add the zucchini and walnuts and stir to coat.

In another bowl, whisk together the sugar, olive oil, eggs, vanilla, lemon extract, lemon juice and lemon zest.

 

Stir the dry ingredients into the wet ingredients just until combined. Do not overwork the batter.
Scoop batter into the loaf pan and bake for 1 hour.

Remove from the oven and cool in the pan for 15 minutes before turning out onto a serving plate. Lightly dust with confectioner’s sugar (optional)

Owl Baby Shower Cookies

July 21, 2017 § Leave a comment

Cute request for some “OWL” baby shower cookies in a soft yellow palette:

Giant Cookie to Share (Le Broye du Poitou)

July 18, 2017 § Leave a comment

This BIG cookie is easy to prepare and even easier to share since you juts need to break off some pieces and eat!!


Another delicious recipe from “French Desserts” SWEETTABLESCAPES had to try. It is just perfect for a summer get-together when everyone can casually help themselves to a piece!

You’ll need:

3 3/4 cups sifted all-purpose flour

1 1/4 cups granulated sugar

1/2 tsp salt

2 sticks plus 2 Tbsp salted chilled butter, cut into small cubes

1 large egg

3 TBSp dark rum

1 large egg yolk

Directions:

Preheat oven to 350 F. Place flour, sugar and salt in the bowl of a food processor and pulse 6 times.

Add the butter and process until the mixture is granular in texture.

Whisk the egg and rum in a small bowl, add to food processor, and process just until a ball forms.


It it is still too dry to form a ball, add 1 Tbsp of ice water at time until it comes together into a ball.

Place the dough on a large piece of plastic wrap. Press it down with the palms of your hands. Transfer to a baking sheet, removing the plastic wrap and continue shaping and pressing the disk until it is 1/2 inch thick and approximately 10-11 inches across. Pinch all the way around. Beat the egg yolk and brush it across the top.
Drag the tines of a fork from one end to the other several times to create a large criss-cross pattern.

Bake for 25-35 minutes, until golden.

Allow to cool for a t least 20 minutes on the baking sheet, then carefully slip it off onto a large round plate or tray.

To serve, present the whole cookie and let people break off pieces.

 

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