I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire…]]>
I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.
Recipe for gingerbread with orange and nuts:
- 50g semi-salted butter
- 50g of caster sugar
- 170g of liquid honey
- 155g of orange marmalade
- 220g of flour
- 1/4 level teaspoon of baking soda
- 1/2 level teaspoon of cinnamon
- 1/4 level teaspoon of allspice
- 95g egg (break 2 eggs into an omelette and weigh 95g)
- 65g of nuts (you can leave them out)
Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
Pour the liquid over the flour and mix briskly with a whisk.
Add the eggs (in the picture there is only one, don’t take it into account!).
Finish with the nuts.
The dough is ready!
Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.
The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.
Gingerbread with Orange and Nuts
I still keep a few recipes secret (I have a notebook full of wonders) and this was almost one of them. I had told you about the Beillevaire cake (see the report HERE), but I am also a lover of Baramel gingerbread. I love their texture, their flavor and especially their super soft and caramelized crust (which is not a crust anymore). There is no egg in their gingerbread. Here I have composed my recipe with this spirit, namely a soft and firm texture and a tender crust. It is not strictly speaking gingerbread, because I put butter and eggs in it. If you wait until the next day to taste it, it will develop its full potential. Very different from the gingerbread I gave you(THERE), this little one quickly became my new favorite with its orange flavor and nuts.
Ingredients
- 50 g semi-salted butter
- 50 g caster sugar
- 170 g liquid honey
- 155 g orange marmelade
- 220 g flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 95 g egg (break 2 eggs into an omelette and weight 95g)
- 65 g nuts (you can leave them out)
Instructions
- Place the butter, sugar, orange marmalade and honey in a saucepan. Heat over low heat just to melt the butter.
- In a bowl, combine the flour, cinnamon, 4-spice and baking soda.
- Pour the liquid over the flour and mix briskly with a whisk.
- Add the eggs (in the picture there is only one, don't take it into account!).
- Finish with the nuts.
- The dough is ready!
- Pour the batter into your pan. I used small cardboard molds, which are handy to take with me or to give as gifts. You can of course bake the gingerbread in a classic buttered and floured pan. The important thing is to have the dough three quarters of the way up.The quantity of dough is suitable for a small mold of 160X80mm. But you can make several small gingerbread.
- Bake at 145°C for 55 minutes. Check for doneness and adapt to your own oven and the size of the pan you choose. The dough should be cooked and the crust nicely browned.
- Let cool overnight in the pan. The crust will get all chewy. The next day you can wrap it in cling film to preserve it.
Nutrition
Serving: 4peopleCalories: 650kcalCarbohydrates: 107gProtein: 9gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 41mgSodium: 596mgPotassium: 246mgFiber: 4gSugar: 75gVitamin A: 388IUVitamin C: 3mgCalcium: 144mgIron: 3mg
Tried this recipe?Let us know how it was!
There are on my blog, already several recipes of cakes. With all possible consistencies. There is something to suit all tastes But the other day I tried a lemon cake at a friend’s house, which was THE lemon cake of my dreams. And that got me thinking. I was desperate to get that perfect consistency: that holds together perfectly, even in very thin slices, that stays soft even when left out in the open.
I also wanted the cake not to be puffy but just airy like it should be and especially that it could take a geometric shape, like here the very rectangular pan, without having a big bump due to the puffiness of the batter. I had been wondering for months how to achieve this consistency and already had some clues. When I tasted this cake in the evening, it decided me!
My first attempts were not convincing, even though they tasted good. I also decided not to whisk the elements together: I didn’t whiten the sugar with the eggs or the butter, as is often recommended in professional books. I played with the proportions to get the balance right between the sweetness of the dough and the tartness of the lemon. And there miracle! I got exactly what I wanted! Then add the thin lemon glaze which is dried very quickly in the oven. So let’s be clear, this is THE cake that I love. I just hope you like it too. In any case I share it with you today…
Recipe for the ultimate lemon cake:
-200g of sugar (only with this quantity the cake works and it balances the lemon)
-120g of melted butter
-the zest of a yellow lemon
-165g of egg
-150g of flour
-80g of lemon juice
-half a teaspoon of baking powder
Icing:
-25g of lemon juice
-130g of powdered sugar
Preheat your oven to 170°C.
Melt butter in microwave or double boiler (more than pictured). Pour the sugar into a bowl with the butter and the zest of a lemon.
I see a lot of books, even pros, that call for blanching the sugar with the butter. But for my recipe, I insist, don’t do that! The cake would shrink after baking…!
Roughly mix the melted butter with the sugar.
Add the 165g of egg, roughly 3 medium eggs.
Add the flour and baking powder.
And finally the lemon juice.
Pour the batter into a small 160x80mm cake pan (I used a mat iron pan), lightly buttered. I don’t butter anymore, I spray with release grease, then remove the excess with a paper towel.
If you use a larger pan, you will have to make more dough, the only thing to respect is that it must reach 3/4 of the height of the pan.
You can read more about the release liner in my caneles recipe HERE!
Bake in the oven for 30 to 40 minutes. the cake should be slightly golden, not too puffy. Check that it is cooked inside by sticking a skewer or knife blade into it and it should come out dry. Turn it out upside down on a rack.
Wrap it immediately in cling film so that it retains all its moisture. This way, it will keep its soft and firm texture at the same time.
Let the cake cool completely in its packaging. When it is room temperature, prepare the glaze by mixing the powdered sugar with the lemon juice.
Unwrap the cake (!!) then pour on the icing. Of course, put a plate underneath to catch the excess.
With a knife or spatula, smooth the topping so that it falls on all sides and is especially thin.
Return the cake to its rack in the oven at 100°C for 8 minutes to dry the glaze. If you touch the cake at this point, it should feel silky to the touch: the icing is quite dry and very soft.
Let it cool and then enjoy it in small slices…
ULTIMATE LEMON CAKE
So let's be clear, this is THE cake I love. I just hope you like it too. In any case, I'm sharing it with you today… I absolutely wanted to obtain this perfect consistency: which holds together perfectly, even in very thin slices, which remains soft even when exposed to the air.
Tried this recipe?Let us know how it was!
A cake made in 5 minutes! When I came back from Morocco, I had in mind to make a kind of rich cake with particular flavors: honey, orange blossom, durum wheat semolina and ghee (not smenn because I find it sometimes too strong). It is done with this sweetness perfect for the snack with a glass of mint tea. I baked it in a savarin pan, but of course you can make it in any size you like.
Recipe for a 24 cm savarin mould:
- 150g flour
- 230g of medium durum wheat semolina (not couscous!!)
- 170g of sugar
- 2 eggs
- 185g of fermented milk
- 55g of honey
- 15g of orange blossom water
- 70g of ghee
- 70g of butter
- 1/2 package of baking powder
Mix the sugar, flour and medium durum wheat semolina.
Add the eggs and fermented milk.
Pour in the honey and orange blossom water.
Melt the butter and ghee together. If you can’t find ghee (a clarified and slightly fermented butter), you can use only butter (which makes 140).
Hop in the dough!
Mix well and finally add the baking powder. Mix again perfectly.
Pour into the mold of your choice. Grease it beforehand, either with butter or a little release spray. The dough should reach a maximum of two thirds of the height.
Bake at 180°C for about 40 minutes. Check for doneness by sticking a knife into it and letting the blade come out dry.
Remove from pan and let cool for 5 minutes before turning out onto a wire rack.
Ultra rich, ultra soft, ultra tasty, I offer you this time my ultra pistachio cake! By now you probably know about my love for baking and I never stop experimenting. I spent the last two days experimenting with a complicated savory recipe and when it didn’t work out, I gave up! So I retreated to what I love more than anything: cakes made on the fly (while writing down everything I make). I’ve been wanting to make a pistachio cake for a while, but really rich in pistachios! It is done with this cake with a tender texture, bordering on the financial. As I said in the recipe, you can add amarena cherries at your leisure!
Recipe for the ultra pistachio cake (for a 20cm long mould):
-170g of sugar
-100g of very soft butter
-3 large eggs (170g)
-70g of pistachio paste (recipe HERE)
-100g of pistachio powder
-70g of crushed pistachios
-80g of flour
-1/2 teaspoon baking powder
Preheat your oven to 170°C. Then put the sugar, very soft (almost melted) butter and pistachio paste in a bowl.
Mix to a creamy consistency, then add the eggs.
Then add the pistachio powder.
Crushed pistachios. If you can’t find any, you can use amarena cherries or a little more pistachio powder.
Finish with the flour and baking powder.
Grease your cake pan (I use the grease gun as always) then pour in the batter. My cake pan here is 20cm long.
If you have any, add a few crushed pistachios on top.
Bake in the oven for 35 to 40 minutes.
Turn out and cool on a rack.
You can store it in cling film to keep it soft!
I’m always looking to experiment in my kitchen and I have an incredible number of recipes that I don’t post on my cooking blog. And one of my worries is the cake. I never find the right consistency: it’s either too buttery, too airy, too heavy, too crumbly… So for once I put my finger on this cake recipe that finally suits me, I’m sharing it right away! We can not put the poppy seeds and replace the lemon with orange for example. We can also imagine a lemon icing on top to coat this delicious cake. I prefer it without but free to you! In any case, I am happy with this recipe and I will keep it very preciously.
Recipe for lemon cake:
-4 eggs
-300g of sugar
– the zest of 4 untreated lemons
-130g of thick Isigny cream (40%)
-70g melted butter
-230g of flour
-2g of salt
-5g baking powder
-20g of poppy seeds (this is optional!)
Put the eggs in a bowl (in the photo I made half of the recipe, hence the two eggs), the thick Isigny cream, the grated zest of the lemons and the sugar.
Mix well and add the melted butter.
Mix the flour, salt and baking powder separately.
Add this dry mixture to the liquid mixture.
Mix well and add the poppy seeds.
The dough is ready!
Pour the batter into a cake tin lined with parchment paper.
Bake at 190°C for 40 minutes. Otherwise, just stick a knife blade in the cake, if it comes out dry, it’s cooked!
Unmold and remove the paper. Then leave chill on a wire rack before serving warm or cold.
This cake will keep for several days in stretch film.
Lemon-poppy seed cake
I'm always looking to experiment in my kitchen and I have an incredible number of recipes that I don't post on my cooking blog. And one of my worries is the cake. I never find the right consistency: it's either too buttery, too airy, too heavy, too crumbly... So for once I put my finger on this cake recipe that finally suits me, I'm sharing it right away! We can not put the poppy seeds and replace the lemon with orange for example. We can also imagine a lemon icing on top to coat this delicious cake. I prefer it without but free to you! In any case, I am happy with this recipe and I will keep it very preciously.
Tried this recipe?Let us know how it was!
This is a cake that I love! A very soft cake that is therefore sweet! For those who had doubts, yes it is a dessert! And why zucchini? Well, why not? We eat carrot cake well. This one is also from the US and for a long time I wanted to do it for my blog. So here is this delicious recipe. Plus, it’s a great way to get kids to eat vegetables!
Recipe for zucchini cake:
-380g of flour
-410g of sugar
-3 large eggs
-225g of oil
-1 teaspoon of liquid vanilla
-430g of zucchini
-2-3 teaspoons of cinnamon
-1 cc of baking powder
-1 teaspoon of baking soda
-1 teaspoon of salt
-110g of nuts
Put the flour, cinnamon, salt, baking soda and baking powder in a bowl.
Mix well.
In a separate bowl, place eggs, vanilla, sugar and oil.
Mix to obtain a homogeneous device.
Wash zucchini and remove both ends.
Gratethe zucchini with a cheesegrater .
Squeeze the grated zucchini between your handsto remove the juice. Weigh the squeezed zucchini!
Put the liquid appliance into the dry mixture.
Mix well with a whisk.
Add the squeezed zucchini.
Mix and add the chopped nuts.
Pour into a baking pan lined with parchment paper. It is necessary that the pIf there is any dough left over,we can make muffins!
Cook to 180 degrees for 30 to 40 minutes. It is enough to stick a knife and to note that the blade emerges sèche.
The same goes for the muffins.
Let it cool and eat it all!
It’s a bit of a coincidence that I’m posting the marble recipe today. I hadn’t planned on making it right away (I have lots of savory recipes to make) but here it is! In any case, this is a great classic. This is the perfect cake to introduce children to baking. This recipe is perfect for them as there is nothing complicated about it and they will see the cake swell up. Plus, they can have fun creating designs inside this cake. I give you a recipe that works wonderfully. You can add whatever you want, but this is a very good basis for letting your imagination run wild.
Marble cake recipe:
-250 ml of semi-salted butter
-435g of powdered sugar
-110g of semi-skimmed milk
-325g of egg (6 eggs of 55g)
-435g of flour
-10g of baking powder
-35g of unsweetened cocoa powder
Mix the soft butter with the powdered sugar until creamy.
Mix the beaten eggs with the milk and add this liquid little by little, while mixing with the buttered cream. On the picture: I added everything at once and it’s not the right thing to do! Do as above…! If not, you’ll need elbow grease to remove the lumps!
Mix the flour and the yeast and add all at once to the previous mixture.
Separate the dough in two: in one half, add the sifted cocoa.
Butter or line a cake pan with parchment paper. Here I used a non-stick mold with a touch of grease spray. Pour the two doughs (chocolate and plain) alternately into the pan. You can also add 3-4 tablespoons of one batter and then the other to a single spot in the pan. We can actually do whatever we want!
Bake at 170°C for 45 minutes and then monitor the state of cooking. A knife blade should come out dry. You can also see it with the naked eye by shaking the pan very slightly and observe the reaction of the cake!
Turn out and cool on a rack.
Slice it up and let the kids come and devour it!
Here is a new American recipe that I like especially in winter. For anyone who has been to the United States, you may have discovered this comforting cake. As is often the case, it is a variation of a European recipe, in this case the German “Steuselkuchen”. But the New York crumbcake is still more excessive! It is eaten with a large coffee and usually one piece is enough. As much as I find our cakes really perfect and delicious, the Americans are not to be outdone. This cake is moist in the center with a completely crisp top.
Crumble:
-115g of sugar
-115g of blonde vergeoise
-1 teaspoon cinnamon powder
-1/5 teaspoon of salt
-170g of melted soft butter
-300g of flour
Dough:
-2 eggs
-2 yellow
-280g of flour
-200g of sugar
-170g of butter
-1 teaspoon of liquid vanilla
-170g of fermented milk
-3/4 of a
teaspoon of baking soda
-1/2 teaspoon of salt
Prepare the crumble batter.
Place both sugars, salt and cinnamon in the bowl of the food processor.
Add the melted soft butter.
Add the flour all at once.
And mix with the “k” of the kitchenaid or kenwood until the flour is incorporated.
Put the crumble dough aside until you can make the rest of the recipe.
Prepare the cake batter. Put the flour, sugar, salt, baking soda. in the bowl of the robot.
Add the very soft butter and start mixing, still using the “k”.
When the butter is incorporated, add the eggs, vanilla and fermented milk.
Now mix on high speed for 2-3 minutes to aerate the dough. It whitens and becomes more voluminous.
Pour the batter into a 21cm x 21cm square pan, lined with parchment paper. Spray with a can of release grease.
Pour the crumble mixture over the cake.
Bake at 170°C for 45 minutes or more. The cake should be baked in the center.
The “Carrot Cake” or carrot cake is a sweet pastry that comes to us from the United States. It has only been famous there since the 1960s, but quickly became a standard in American cuisine. With its cheese icing (cream cheese with icing sugar) it is divine! I offer you (after many attempts) this recipe which contains all the essential elements for its success. Raisins, pecans, spices and of course carrots! The carrots give the cake an extra chewy texture!
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Note: I put in the recipe an impressive amount of frosting. This is just the right amount for this cake. This icing is really very good and the interest in this cake is precisely the combination of all the elements of the recipe!
For the photos I made a half-cake (a mold of 80mm by 160) with half of all the ingredients!
Carrot cake recipe for 8 people:
Carrot cake:
-220g of flour
-150g of sugar
-150g of blond vergeoise
-220g of oil
-3 eggs
-120g of pecan nuts
-210g of carrots
-80g golden grapes
-2 teaspoons of baking powder
-1 teaspoon of baking soda
-1/4 teaspoon of liquid vanilla
-2 teaspoons of cinnamon powder
-1/4 teaspoon of “4 spices”
-1/4 teaspoon ground ginger
-1/2 teaspoon of salt
Cheese frosting (cream cheese frosting)
-200g unsalted butter
-480g of Philadelphia cream cheese (or 280g of mascarpone + 200g of Saint Morêt)
-280g icing sugar
-1/2 teaspoon of liquid vanilla
– the tip of a knife with vanilla powder
Preheat the oven to 180°C.
Mix in a bowl, spices, baking soda, yeast, salt, flour, sugar and brown sugar in a bowl.
Add the eggs, liquid vanilla and oil. Mix well. Everything mixes very easily without making lumps! Then add the raisins and crushed pecans.
Peel and wash the carrots. And grate them.
Add them to the batter and mix well.
Butter and flour (I put my fat bomb found in my canelés recipe). I remind you that for the photos I used a half 80mm x 160mm cake tin with half the ingredients.
Pour the batter into the mold and bake for 50 minutes at 180°C.
Take the cake out and unmold it quickly.
And without waiting, wrap it in cling film. In this way, all the steam contained in the cake will stay inside and keep everything moist. Let cool completely.
When the cake is completely cooled, prepare the frosting. Mix the icing sugar, the very soft unsalted butter with a mixer.
Add the liquid vanilla and the vanilla powder.
Finish by adding either the philadelphia cream cheese or the mascarpone-saint morêt mixture (this works perfectly!).
Cut the cake in three horizontally.
Put the base of the cake back in the mold then put a generous layer of icing by spreading it. Put the second part of the cake and put a second layer of frosting.
Close with the top of the cake. I consider half the icing fine for the inner layers.
Chill the mold for an hour to set the frosting. Dip the base of the mold in hot water to then unmold the cake.
Cover the cake with the remaining frosting.
Decorate as you wish! I couldn’t resist the urge to make a slightly kitsch version! But the cake is to die for!! Refrigerate at least 3 hours before serving.
