Cook.Bake.Eat.Write.

Archive for the ‘Simple Cakes & Pound Cakes’ Category

I went to see District 9 at Kabuki Cinema yesterday.

Everyone always talks about this theater because of the whole allure that comes with ‘boozing at the movies’. So, naturally I was stoked when I found out the film my brother and I wanted to see would be showing in this part of the cineplex.

The living-room-theaters I’ve been to (all in Portland) have been brilliant (esp. the Kennedy School one)—plush love-seat sofas, gourmet movie nibbles and a full bar. Kabuki is not like this—no comfy sofas and no side-tables to put your bevis on. Just a regular auditorium experience that makes you wish you’d snuck in those red-vines after all.

As for the movie itself, wow—weird. I get the theme’s relevance to real life immigration issues as well as it’s relevance to redefining the human condition to include those of all living creatures, i.e. aliens. (I was totally pro-Prawn by film’s end.) But why so violent? What was Peter Jackson thinking? People were actually laughing in the theater when aliens and humans would get literally blown to smithereens. My reaction was more along the lines of covering my face with my hands, cringing and waiting for the shooting to end. (>.<“)

I feel traumatized by all the blood and blowing people to bits stuff. And I’ve decided the best way for me to cope is through cake. A nice, homey, afternoon-tea cake with chocolate and nuts.

Again, TipTopf provided me with exactly what I was looking—a recipe for ‘Tirolercake’, which is basically a sponge cake with ground hazelnuts or almonds and nibs of dark chocolate.

A no-fuss cake that makes all the images of Prawn exploitation and human indecency disappear. All is right with the world again. \(^o^)/

IMG_4550

Tirolercake (recipe from TipTopf)

Makes one 22-25cm cake

INGREDIENTS

125g unsalted butter, at room temp.

3 eggs

125g super-fine sugar

a pinch of salt

1 tsp vanilla sugar (I didn’t have any, so I used vanilla extract)

150ml milk

250g all purpose flour

1 tbsp baking powder

80g ground hazelnuts or almonds (You can replace some of this with roughly chopped nuts for texture.)

80g dark chocolate, roughly chopped

a handful of almond flakes

INSTRUCTIONS

1. Pre-heat the oven to 180 deg. C. Grease and line with parchment paper a 22-25 cm cake form.

2. In a stand-mixer or by hand, beat the butter until little peaks form.

2. Add in the eggs, sugar and salt. Mix until the mixture takes on a light yellow color.

3. Stir in the vanilla and milk.

4. Combine the flour and baking powder. With a sieve, add both into the batter. Stir.

5. Add in the ground nuts and chocolate. Mix to combine.

5. Pour the mixture into the prepared cake form. Bake for 40-45 min.

Life is really quiet right now. Simple. This is what I wanted—or thought so anyhow.

At the same time, I feel like I am on the brink of something big. Life is about to change, and I wish that I could see how or wish that it would just happen already!

In the meantime, life continues on and I just go with the flow. And wait for this strangeness to pass.

I haven’t really been in the mood to do much cooking or baking. Yesterday, for example, I got home, and didn’t feel like cooking or eating! This NEVER happens.

This is a phase. I’m not even going to try to pretend to be inspired today. So I’ll leave you with a recipe for a cake I’ve made a few times in the past but never got around to blogging about.

For the life of me, I can’t remember where I got this recipe from. I have a feeling it’s another one I adapted from TipTopf, but I could be wrong. (If anyone recognizes the base recipe, please let me know!)

The times I’ve made this, I’ve always halved the recipe and kept the original bake time, which in the end worked out well. This might have to do with the fact that I only have an 8-inch cake pan rather than a 10-inch as the recipe calls for.

The cake is dense, banana-rich and super spongey. You can experiment with nut types—I’ve used almond, walnut and hazelnut, which resulted in a slightly different sponge character each time. Thinking about it, I wonder how banana and salted pistachios would work together.

Chocolate Banana Nut Cake (adapted from a recipe in TipTopf?)

INGREDIENTS

6 oz unsalted butter, diced

6 oz bittersweet chocolate

1 1/2 cups plain flour

1 cup  extra-fine sugar

1/2 cup ground walnuts

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup buttermilk

1 tbsp vanilla extract

2 cup lightly mashed bananas

3 eggs, lightly beaten

1/4 cup chopped walnuts, hazelnuts, almonds or pecans

DIRECTIONS

1. Preheat oven to 350°F/180°C. Grease and line a 10-inch cake pan. Melt butter and chocolate in a double boiler till it is smooth. Set aside to cool slightly.

2. Sift together flour and baking powder and baking soda. Add sugar, ground hazelnuts, and salt. Blend thoroughly.

3. Stir in buttermilk, vanilla extract and banana just until combined. Set aside.

4. Add the eggs to the cooled chocolate mixture. Stir until well combined and thick. Stir into the banana mixture until well combined.

5. Pour batter into pan and bake for 20 min. Remove and sprinkle chopped pecan nuts over the top and continue to bake for another 25 to 30 min. until skewer comes out clean.

6. Cool cake on rack. Serve either plain or a dollop of spiked whipped cream.

P1060794

Two posts back, I blogged about my day of apple-picking in Sebastopol (Still can’t get over the name (^o^) and about how  I came back with a big brown bag of Gravenstein apples. I was so excited/inspired/motivated to get crazy creative with the little darlings. As it turned out, besides the apple tart, I managed to make nothing—yes, it is a classic case of greedy girl eating with her eyes and not her stomach.

In any case, 2 weeks later, I am stuck with about 10 apples of the worst sort—waxy, soft and sad. And though I’ve been doing the whole “apple-a-day” thing, I can’t keep up. There.are.just.too.many.of.them.

I suppose I haven’t really had too much time to think about baking lately. Love life’s a mess; been drinking too much; been spending way too much. Last night, though, I was alone in the house—both L. and M. are in deeply committed, loving relationships blah, blah—and found myself staring at the apples (and vice versa).

I’ve been wanting to have a go at pound cake for some time now. (What’s with all the quickbreads, cake-loaves and pound cakes—I know; I’m not sure why I’m so into them right now.) And I recently discovered a tub of whole milk ricotta that I had planned on using for an Italian ricotta cheesecake (which I still plan on making).

So what to do with waxy apples and a tub of ricotta. Of course—make apple-ricotta pound cake.

There were recipes for apple pound cake and ricotta pound cake but none which used both. So I adjusted this Gina de Palma recipe (found on the Proud Italian Cook website) for ricotta and added 2 grated Gravensteins to the batter.

Love the recipe and LOVE the richness of the ricotta. As for the apples, I can’t taste them. I don’t really care this time—2 down, 8 more to go—but next time, maybe I’ll rough chop the apples or add less ricotta.

This is one heavy mother of a pound cake—I swear it weighs at least 2 lbs.—which is probably why it took about 70 minutes to bake, instead of the 35 as per the recipe’s instructions. Actually, when I read 15 min. at 350 deg. and then 25 at 325, I already knew this was unrealistic.

P1060808

This is a stunner when it comes out of the oven—golden, well-risen, syrupy even and with the signature pound cake crack on top. So I was kind of disappointed when I took it out and came back 15 minutes later to find that it had lost about 1 1/2 in. in height.

I waited until the morning after to slice into the thing and do my little amateur 8am photo shoot. So I’m supposed to be on a diet—it’s driving me crazy—but I went ahead and had a piece. Oh, it’s good. Maybe the best pound cake ever.

Hope you try it! Let me know how it turns out! (Will add the picture soon!)

At last—the recipe:

Ricotta Pound Cake (adapted from a Gina de Palma recipe found on Proud Italian Cook)
INGREDIENTS

1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt

3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean (Didn’t have any, so upped extract amount by 1/2 tsp)
1 tsp pure vanilla extract

Confectioner’s sugar for dusting (skipped this—it’s sweet enough.)

INSTRUCTIONS

Preheat your oven to 350 degrees F, and position rack in center. Grease and flour a 9-inch loaf pan.

In a medium bowl, sift together cake flour, baking powder, and salt, set aside. With your mixer cream together the butter, ricotta, and sugar on medium speed until smooth, about 2 min. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients. Scrape down and beat for 30 seconds more.

Pour batter into prepared pan, smooth down with a spatula. Gently tap pan on counter to remove air pockets. Bake just for 15 min., then turn pan 180 degrees to ensure even browning. Lower temp to 325 degrees F and bake till cake springs back lightly, the sides start to pull away, and when it comes out clean in the center, about 25 min. more.

Note: Proud Italian Cook said if the ricotta is too wet, you should drain it. I wish I would have read that far. That’s probably why mine took AGES to finish baking.

P1060814



  • Fudgy Brownies for a BBQ « Cook.Bake.Eat.Write.: [...] I had originally planned on using my stand-by recipe from Martha Stewart, I ended up having to try a new one—one that doesn’t requir
  • Mama Leah: Well, my darling, I am extremely impressed and inspired. I, of course, don't have one iota of the culinary skills that you have (except for baking, b
  • saffronandbasil: Thanks for the recipe. By the way, LOVE LOVE your site.