Salmah's collection of recipes

Thursday, 9 July 2015

Lemon and Lavender Coffeecake

(from the Macrina Bakery Cookbook and Fresh From The Oven)
The cake:

1 tbsp dried lavender
4 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temperature
1 3/4 cups granulated sugar
3 tablespoons freshly grated lemon zest (about three lemons)
5 eggs
¼ cup freshly squeezed lemon juice
1 cup plain yogurt

The delicious glaze:

1 cup powdered sugar
2 teaspoons freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried lavender
a splash of milk or cream (optional)

Preheat the oven to 325º. Butter or oil a large tube pan (angelfood cake pan).
Sift flour, baking powder, baking soda,and salt into a large bowl. Add in the dried lavender. Give it a quick whisk and set aside.
Combine butter, sugar, and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed for 5 to 8 minutes. This will make it extra fluffy and light, it will become a soft yellow color. Add eggs, one at a time, making sure each egg is fully mixed into the batter before adding another one. Then slowly add the lemon juice and mix for 1 more minute. Here is where it looks wonky — do not worry and carry on!
On a low speed so as not to send flour flying around your kitchen, add 1/3 the flour mixture. Incorporate. Add 1/2 the yogurt. Incorporate. Repeat again, ending with the flour mix. Spoon batter into tube pan. It will fill it just over half full. Tap on the counter to get the bubbles out. Bake on center rack of oven for 1 hour and 10 minutes, or until the top is golden brown. Check the center of the coffee cake with a toothpick for doneness. It should come out clean.
Let cool and then take a sharp, thin knife around the outside edge to loosen. You should be able to tip it over onto your hands and transfer to a plate while still on the tube/bottom part of the pan. Let cake cool completely and liberate from the tube. You may need the knife again.
Now to add the glaze!
Sift powdered sugar into a medium bowl, then add lemon zest and lemon juice. Incorporate. Here I added a splash or two of milk to make it a little less acidic and a little more creamy. Whisk again until smooth. Drizzle glaze over the cooled coffeecake.
Will keep for a few days, if it starts to dry out, you can always add a little glaze to each piece as you serve it.
P.S. If you want to use cherries, add 1 1/2 cups frozen sour cherries in at the very end with a few gentle folds.

This entry was written by haikugirl, posted on September 16, 2010 at 10:04 am, filed under Baking,Breakfast, Sweets. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

Italian Wedding Cake

Rated:

Submitted By: BOSQUE

Photo By: Daktari

Prep Time: 1 Hour

Cook Time: 35 Minutes

Ready In: 1 Hour 35 Minutes

Servings: 10

"Light coconut-pineapple cake layers are covered with fluffy pecan-cream cheese frosting. Great for a special occasion!"

INGREDIENTS:

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon salt

1/2 cup shortening

1/2 cup margarine

1 1/2 cups white sugar

5 egg yolks

1/4 teaspoon almond extract

1 teaspoon vanilla extract

2 cups all-purpose flour

5 egg whites

1/2 cup drained crushed pineapple

1/2 cup flaked coconut

1 cup chopped pecans

3/4 cup butter, softened

1 (8 ounce) package cream cheese,

softened

4 cups confectioners' sugar

2 teaspoons vanilla extract

1 cup chopped pecans

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2.	In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3.	Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4.	To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Printed from Allrecipes.com 7/9/2015

Wednesday, 8 July 2015

orange Cake with Orange Filling and Orange Buttercream Frosting

Orange Cake with Orange Filling and Orange Buttercream Frosting
CDKitchen http://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs

***CAKE***
1/2 cup butter
1 1/2 cup sugar
1 tablespoon grated fresh orange peel
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/4 cup fresh orange juice
4 large egg whites, beaten stiff
***ORANGE FILLING***
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoon fresh grated orange peel
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 large egg yolks
2 tablespoons butter
***ORANGE BUTTERCREAM FROSTING***
6 tablespoons butter
4 1/2 cups confectioners' sugar, sifted
1 tablespoon grated fresh orange peel
1 dash salt
5 tablespoons orange juice

CAKE: Beat butter with sugar until fluffy. Add orange peel. Sift flour, baking powder, baking soda, and salt and add to butter mixture.

Combine water and orange juice and add alternatively with dry ingredients, beating well. Gently fold in egg whites. Pour into two 8-inch round greased and floured cake pans.

Bake in preheated 375 degrees F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans.

When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.

ORANGE FILLING: Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks.

Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers.

ORANGE BUTTERCREAM FROSTING: In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.

Recipe Location: http://www.cdkitchen.com/jumpto/86208/
Recipe ID: 86208

per serving: 559 calories, 17g fat, 101g carbohydrates, 4g protein.