Cassata Al Forno - sponge cake.

Cassata Al Forno | Food Network UK: cassata cake.
Recipe by: Paul Hollywood.
Ingredients
For the Pastry:
250g plain flour
100g unsalted butter, diced
100g caster sugar
Zest of a lemon
1 egg, plus 1 yolk
For the filling:
500g ricotta
175g caster sugar
75g chocolate chips
Zest of a lemon
1 tsp vanilla extract
200g cake or biscuit crumbs
To finish:
Egg white to glaze
Lots of icing sugar to dust

Method
1. To make the pastry, place the flour into a bowl, add the butter and sugar and with your fingertips rub until it resembles fine bread crumbs.
2. Add the lemon zest and stir through the mixture.
Add the egg and yolk and mix together to form a soft dough.
At first, the mixtures appears dry but as you work it the pastry comes together.
Wrap in cling film and leave in the fridge to chill.
3. To make the filling, drain the ricotta through a sieve to remove any liquid.
Pass the drained ricotta through a sieve a couple of times until smooth and creamy.
4. Mix with the sugar, chocolate chips, orange zest and vanilla extract.
5. Heat your oven to 180°C/Gas 4.
Grease and line the base of a 20cm Tart Tatin tin with parchment paper.
Grease the sides with butter.
Take the pastry from the fridge and cut off a quarter to use as the lid.
6. Lightly dust your work surface and roll the pastry to 4-5mm thick.
Line the prepared tin with the pastry trimming the edges to neaten.
Sprinkle half the cake crumbs into the base.
Cover the cake crumbs with the ricotta filling and spread out to level the surface.
7. Top the ricotta with a layer of the remaining crumbs.
Roll out the remaining pastry just bigger than the tin.
Place the tin on the rolled out pastry and cut round the base to make a lid just the right size.
8. Sit the lid on top.
Brush the edges with egg white then fold the exposed sides of pastry down onto the crumb, this will be about 1cm.
9. Bake in the oven for 40-45 minutes until the pastry is golden and crisp.
10. Leave to cool in the tin for 10 minutes before running a knife around the edge and turning out onto a serving plate.
Dust the top heavily with icing sugar.

Related recipe:
Making Cassata alla Siciliana.
Making Cassata alla Siciliana, in Sicily - David Lebovitz
- a traditional sweet from all areas of Sicily, Italy.
Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese, candied peel, and a chocolate or vanilla filling similar to cannoli cream.
It is covered with a shell of marzipan, pink and green pastel colored icing, and decorative designs.
The cassata is topped with candied fruit depicting cherries and slices of citrus fruit characteristic of Sicily.

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Perfect Coconut Cake from Vogue.

Sugar High: Baking the Perfect Coconut Cake - Vogue
CAKE
3 cups all-purpose flour
1 T fresh baking powder
1/2 tsp. salt
1/2 cup heavy cream, chilled
2 cups sugar (superfine)
4 large eggs
1/2 lb. plus 4 T unsalted butter, cut into 1/2-inch chunks and allowed to soften to room temperature
1 cup evaporated milk
1 T vanilla extract

Preheat the oven to 350°. Using room-temperature butter, grease and flour three 8 x 2-inch round cake pans. To be extra safe, you may also line the inside bottom of each cake pan with circles of parchment paper. Note: The coconut filling needs to be made several hours to a day in advance to be chilled.

In a medium-size bowl, sift together the flour, baking powder, and salt. Set aside. Pour the heavy cream into two- to three-quart metal or glass bowl and put it into the freezer along with a medium-large whisk. Let them chill between 30 and 45 minutes. In a large bowl of a stand mixer, combine the sugar and eggs; beat on low speed until smooth, about one minute, pushing sides down with a rubber spatula. Add the butter; beat on low until mixture is creamy and light colored, about three minutes. Beat in the milk and vanilla. Gradually add the flour mixture, about 1 cup at a time, beating after each addition just until smooth and pushing sides down as needed. Then beat on high speed for about one minute more, pushing sides down. Remove the bowl of cream and the whisk from the freezer, and whisk, by hand, until the cream has gone just past the soft-peak stage. Carefully fold the whipped cream into the cake batter, using a rubber spatula. Divide the batter evenly between the three cake pans and bake in the middle rack of the oven, until the centers spring back when lightly pressed (and the layers just begin to pull away from the pans), about 18 to 20 minutes. Meanwhile, make the glaze, following the recipe below. Then make the frosting and remove the coconut filling from the refrigerator.

Remove the cake pans from the oven and let cool for about 10 minutes. Then, using a knife, loosen the outsides of the cakes from the pans. Invert the pans onto wire racks and eject the layers from the pans by gently pounding and shaking the pans. Once the layers have cooled for another 15 minutes, use a long, sharp knife to slice each layer in half horizontally. Brush the glaze over the top surface and sides of one layer, a little at a time and using one-sixth of the glaze (about 2 1/2 tablespoons) for each layer. Make holes in the cake so the glaze can sink in. (A dozen holes in each layer should do it; you can use either a small knife or a roasting fork, which you’ll twist a little after you insert it.) Immediately (before glazing another layer) spread one-fifth of the filling on top of the glazed layer, extending it to about 1/2 inch from the edge. Then place another layer on top and repeat procedure of glazing and spreading on filling until all the layers are glazed and all but the top layer have filling spread on them. Let the cake cool thoroughly, then frost the top and sides. Sprinkle the remaining 2 tablespoons of minced coconut on top. Let sit at room temperature for between four hours and two days (so that the cake absorbs the sweet, moist coconut flavors) before slicing.

GLAZE TO BE BRUSHED ON LAYERS
1 1/2 cups canned coconut milk, unsweetened and pure (we used Roland brand)
1/3 cup sugar
1 tsp. vanilla extract

Combine the coconut milk and the sugar in a two-quart saucepan and bring to a boil over high heat, stirring occasionally. Continue boiling until glaze reduces to one cup, about five minutes, stirring frequently. Remove from heat and stir in the vanilla. Pour into a glass measuring cup.

FROSTING
6 oz. cream cheese, softened
1/4 lb. unsalted butter, very soft
1 T vanilla extract
1/4 tsp. salt
2 T plus 1 tsp. evaporated milk
4 cups powdered (confectioners’) sugar, equal to the contents of a 1-pound box, sifted

Combine the cream cheese, butter, vanilla, and salt in the bowl of a stand mixer. Beat on high speed until creamy, about one minute. Turn speed to medium and beat in milk and 1 cup of the sugar, pushing sides down with a rubber spatula. Beat in the remaining 3 cups of sugar, 1 cup at a time, mixing until smooth before adding more. If the frosting becomes too thick for the mixer, do the last bit of mixing with a spoon.


COCONUT FILLING TO BE SPREAD BETWEEN LAYERS
2 1/2 cups heavy cream
1 1/2 cups sugar
1/2 lb. unsalted butter
4 cups plus 2 T frozen coconut meat, defrosted (we used Laxmi-brand frozen coconut from Kalustyan’s in Manhattan)
1 T cornstarch dissolved in 1 T water
1 tsp. vanilla extract

In a heavy saucepan or large Dutch oven, heat the cream, sugar, and butter over medium-high heat, stirring frequently until the mixture reaches a boil. Stir in the 4 cups of defrosted coconut meat, stirring well. Cook until the mixture reduces to 5 cups, about 15 minutes, stirring constantly. Remove from heat and stir in the cornstarch. Place pan over high heat and bring to a boil, stirring constantly. Add the vanilla and cook and stir about one minute. Remove from heat and continue stirring a few seconds more. Cool slightly, cover with plastic wrap, and refrigerate until very well chilled, or overnight.

Baked with ricotta and polenta.

- Orange Ricotta Pound Cake - Baked Bree: Cake.

- Half Baked Harvest - Made with Love: Lemon Ricotta Pancakes.

- Half Baked Harvest - Made with Love: Breakfast for Dinner: Buttermilk Ricotta Pancakes with Maple Candied Bacon + Eggs.

- Half Baked Harvest - Made with Love:Sweet Buttered Polenta Pancakes with Fresh Summer Berries.

Chocolate, beetroot and orange cake.

Chocolate, beetroot and orange cake recipe | Sarah Raven


- How to Make Moist Chocolate Beet Cake

- Chocolate, beetroot and orange cake recipe | Sarah Raven

- Chocolate and beetroot cake recipe - Telegraph

- Epic chocolate and beetroot cake | Jamie Oliver

Simple Vegan Chocolate Cake.

Simple Vegan Chocolate Cake | Minimalist Baker Recipes
One bowl vegan chocolate cake.
Ingredients
cake: for a 1-layer cake
180 ml (3/4 cups or 12 tablespoons) unsweetened Almond Milk
1 tsp white or apple cider vinegar
150 g (2/3 cup) unsweetened applesauce (make your own!)
60 ml (1/4 cup) strong brewed coffee (or sub more almond milk)
40 ml melted coconut oil, or sub grape seed or canola oil
1 tsp pure vanilla extract
1 cups + 1 Tbsp (160 g) whole wheat pastry flour or unbleached all-purpose flour
133 g organic cane sugar (or sub granulated sugar)
48 g (1/2 cup) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt

Instructions
Preheat oven to 350°F (176 C) and lightly spray 20cm/8-inch round cake pans or one large rectangular pan with nonstick spray (see notes for cooking times for different size pans).
Dust with cocoa powder, shake out the excess and set aside.
Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer.
If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating.
Beat until no large lumps remain.
It should be creamy and pourable.
Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
Divide batter evenly between your 2 cake pans or rectangular pan.
Bake 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool completely.
Dust with cocoa powder.
Serve with a scoop of dairy-free ice cream, a drizzle of chocolate or caramel sauce, coconut whipped cream or a glass of almond milk!
it's WAY better the next day out of the fridge.

- Adapted from Minimalist Baker - Simple Vegan Chocolate Cake.
- Confused on how long to bake your cake when using different pans?
Here's a helpful guide.

Raspberry+Blueberry Buttermilk Cake.

Everyday cakes!
Adapted from Smittenkitchen - APRIL 7, 2008.

You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
This is a good, basic go-to buttermilk cake — moist and ever-so-light!
Makes one thin 15 cm/9-inch cake, which might serve eight people...or "Two of Us".


1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries+blueberry


Preheat oven to 200°C/400°F with rack in middle.
Butter and flour a 15 cm/9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using.
Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries+blueberry evenly over top and sprinkle (optional) with remaining 1 1/2 tablespoons (22 grams) sugar!

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.



Make your own almost-buttermilk:
No need to buy buttermilk especially for this or any recipe.
Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
Voila, buttermilk!

Semolina & raisin cake.

Gâteau de semoule aux raisins from Mimi Thorisson - Manger.
"This cake sends me right back to cozy afternoons chatting with my grandmother – she would tell me stories of our family, we would play my favorite card game called ‘le jeu des 7 familles’.
This gâteau de semoule is rich, chewy, with a hint of rum flavor, it’s simply delightful, especially drowned in a home-made crème Anglaise (custard cream)."


120 g (2/3 cup) semoule de blé extra-fine (semolina fine or extra-fine)
90 g - 8 tablespoons sugar
2 tbsp rum
600ml (2.5 cups) milk
1/2 vanilla pod, split lengthwise
2 tablespoons dried dark raisins
Butter, for the cake mould

Preheat the oven to 160°C/ 320°F

In a large saucepan, heat the milk with the vanilla beans and sugar on a medium heat.
When the milk starts to simmer, pour the semolina slowly and stir.
Add the rum and the raisins.
Take off the heat.

Butter a pan ( I chose a bundt pan), pour the semolina mixture and bake in the oven for 15 to 20 minutes.

Leave to cool for 5 minutes, then unmold the cake on a serving plate.

For the crème Anglaise

300 ml (1 1/4 cup) milk
50 g (1/4 cup) sugar
1/2 vanilla pod, split lengthwise
3 egg yolks

In a saucepan, heat the milk, vanilla beans and sugar until it reaches a soft boil.
In the meantime, whisk 3 egg yolks in a medium-sized bowl.
Pour the milk in the egg yolk bowl, whisking continuously to avoid curdling.
Pour the mixture back in the saucepan, set the heat to low and whisk until the sauce thickens to a custard cream.

Lemon Yogurt Cake by Ina Garten.

From Cookbook: "Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again".
Lemon Yogurt Cake Recipe : Ina Garten : Food Network

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 + 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Note: I didn't make this glaze for my cake.

Preheat the oven to 350F/176C (170C).
Grease an 8 1/2x4 1/4x2 1/2inch loaf pan (22x10x6 cm).
Line the bottom with parchment paper.
Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes (40 min), or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Note: next time I'll try...
- I will bake this cake at 150°C fan for 60 min.
- I will reduce sugar to a total of 220g -1 cup, divided to 170g and 50g)

So Easy and it really is a very soft and moist cake.
Nutritional Information
Calories 384 / Total Fat 16.1g / Saturated Fat 3.7g / Cholesterol 72mg / Sodium 199mg / Potassium 259mg

Apple Date Cake.

Apple Date Cake with Salted Butter Caramel Glaze

Mary Berry Foolproof Cooking.

- Mary Berry Foolproof Cooking, part two: Sweet smoked paprika lamb with borlotti beans  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Roasted butternut squash soup  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Whole roast chicken with lemon and herbs  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Chicken, red wine and garlic casserole  | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Brioche bread and butter pudding  | Daily Mail Online

- Food exclusive: Mary Berry Foolproof Cooking, part two - hotpots, fast suppers & cheat’s puds | Daily Mail Online

- Mary Berry Foolproof Cooking, part one: Fruitcake loaves  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Boiled beef and carrots with mustard-parsley sauce  | Daily Mail Online

- Mary Berry Foolproof Cooking, part two: Ginger semifreddo with poached pears  | Daily Mail Online

Teddie's Apple Cake.

Teddie's Apple Cake Recipe on Food52
Author Notes: Consider this the holiday season's lovable anytime cake- breakfast, snack, and show-stopping dessert all in one.
Serve it with coffee for breakfast, with whipped cream for dessert.
Gift it; freeze it; portion it out for a bake sale.
Feel free to swap in booze-soaked raisins or darker sugars, whole wheat or olive oil - this cake is virtually indestructible.
Adapted very slightly from The New York Times and Jean Hewitt.
Serves 8
Butter for greasing pan
3 cups all-purpose flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
3 eggs
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins

Vanilla ice cream or whipped cream (optional)
Preheat oven to 180C/350°F.
Butter and flour a 22cm/9-inch tube pan.
Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients.
After about 5 minutes, add the eggs and beat until the mixture is creamy.
Sift together 3 cups of flour, the salt, cinnamon and baking soda.
Stir into the batter.
Add the vanilla, apples, walnuts and raisins and stir until combined.
Transfer the mixture to the prepared pan.
Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan before lifting out.
Serve at room temperature with vanilla ice cream or whipped cream, if desired.

Cake.

Upside Down Orange and Blueberry Polenta Cake.

Upside Down Orange and Blueberry Polenta Cake | Many Kitchens:
Upside Down Orange and Blueberry Polenta Cake
Serves 6-8 people








Ingredients and Supplies:
Parchment paper
1 1/3 cup of sugar
3 cups of blueberries
2 large eggs
The zest of 1 large orange (I just substituted a Honeybell wherever the recipe calls for an orange)
2/3 cup of freshly squeezed orange
2/3 cup of olive oil (not extra virgin)
1/2 cup of polenta
1 1/4 cup of all purpose white flour
2 teaspoons of baking powder
1/4 teaspoon of salt

Directions:
1. Heat the oven to 350F/176C.
2. Grease and line the pan (I use an 8 x 8 inch pan) with the parchment paper hanging over the edges.
3. Sprinkle 1/3 cup of sugar over the base then cover with the blueberries.
4. In a large bowl, mix the eggs with 1 cup of sugar and the orange zest.
5. Whisk until mixed then add the orange juice and olive oil and continue mixing.
6. Add polenta, flour, baking powder and salt and mix until smooth.
7. Pour over the blueberries and bake in oven for approximately 45 minutes (insert a skewer and test - skewer should come out clean when cake is done).
8. It should be a nice golden brown on top and still springy to the touch.
9. Let cool for about 10 minutes and then invert over a plate and remove the pan and gently peel off the parchment paper.
'via Blog this'

Yogurt cake.

Yogurt cake with pistachios recipe - Telegraph
This is an absolute classic – the definitive yogurt cake, based on the Moro recipe.
It’s delicious warm or chilled.
SERVES 6
Ingredients
3 eggs, separated
75g/3oz golden caster sugar
Seeds from 2 vanilla pods
350g/12oz yogurt
Zest and juice of 1 lemon
Zest of 1/2 orange
10g/½ oz plain flour
30g/1oz pistachios, roughly chopped
Method
Preheat the oven to 350F/180C/Gas 4.
Line a solid-bottomed 25cm/10in cake tin with greaseproof paper (or a similar-sized pie dish would be fine too).
Find a deep-sided baking tray that will fit the cake tin and you can use as a bain-marie.
In a bowl, beat the egg yolks with 50g of the sugar until thickened and pale.
Stir in the vanilla seeds, yogurt, lemon zest and juice, orange zest and flour; mix well.  
In a separate clean bowl, whisk the egg whites until you have stiff peaks, then add the remaining sugar and continue to whisk for a moment until it becomes glossy.
Gently fold the egg whites into the yogurt mix, then pour into the cake tin and place the cake tin inside the baking tray.
Bring a kettle to the boil and pour the water around the cake tin so that it reaches halfway up the sides of the cake tin.
Place in the oven for 20 minutes, then sprinkle over the pistachios and return to the oven for a further 20 minutes until golden on top.
Remove from the water immediately.
Eat warm or cool – the consistency should be a light sponge with custard underneath.
Serve with an extra dollop of yogurt.

And more
by Lucinda Scala Quinn:
- Greek Yogurt Cake Recipe | Martha Stewart
- Orange-Yogurt Cake Recipe & Video | Martha Stewart

Ricotta Cake by Anna del Conte (Italian Kitchen).

"When you make the cake I would recommend creaming the butter and sugar for around 7 minutes.
This lets lots of air into the mixture which will make your cake taste light.
And if you are using a KitchenAid remember every few minutes to scrape the sides down with a spatula so that all the butter and sugar is being mixed evenly together."

Torta di Ricotta
Ricotta Cake
Serves 10-12

120g sultanas
300g caster sugar
120g unsalted butter, at room temperature
4 large eggs, at room temperature
grazed zest of 1 organic lemon
6 tbsp potato flour
1 tbsp baking powder
1/2 tsp sea salt
1kg fresh ricotta
unsalted butter for the tin
icing sugar, to decorate

1. Soak the sultanas in hot water for 15 minutes to puff them up.
2. Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
3. Heat the oven to 180.
4. Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly onto the other ingredients. Do not use a food processor as this would aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
5. Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
6. Spoon the ricotta mixture into the tin and bake for one to one and quarter hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
Ricotta Cake by Anna del Conte (Italian Kitchen)

Apples & Pears cake. Gâteau Invisible Pommes & Poires.

Gâteau (cake - fr.) Invisible Pommes & Poires - Eryn et sa folle cuisine:
Published on 7 Jan 2015.

For 4 - 6 parts:
I used a Pyrex dish 20 x 20 cm.
Consider using tasty fruit, although sweet, especially pears.
Can be used Comice or Pass Crassane.
For a large pan or large baking dish, do not hesitate to double the proportions.
- 3 large apples (or 4 small) - Golden 

- 3 large pears (or 4 small) - Pass Crassane
- 2 eggs
- 100 ml milk 

- 70 g flour 

- 50 g of sugar 

- 20 g butter, melted
- 1 teaspoon baking powder
- 1 tbsp vanilla
- 1 pinch of salt

- Preheat oven to 200°C.

Sift together flour, baking powder and salt.
Beat the eggs with the sugar until the mixture foams and turn pale.
Then add the melted butter, milk and vanilla aroma.
Whisk again. Add flour mixture gradually while continuing to beat.

- Divide the dough obtained amount of more or less equal in two different bowls.

Peel, remove the core and seed the apples.
Cut them in half and slice very thinly with a mandolin.
As in, throw in one of the bowls, stirring to moisten the dough.
Do the same for pears in the other bowl.

- Butter and flour a 20 cm square pan.

First pour the contents of the bowl with apples, smooth.
Pour over the contents of the bowl with pears. Smooth again.
Bake for 35 minutes at 200°C.
Let cool in the pan before sprinkle with icing sugar and cut into rectangles.
This cake can be eaten warm, but it's even better cold, or the next day ...

'via Blog this'

Apple Cake in an Iron Skillet.

Apple Cake in an Iron Skillet | The Pioneer Woman
8 Servings

Ingredients
200 g Butter
3/4 cups Sugar
4 whole To 5 Whole Granny Smith Apples, Peeled, Cored, And Cut Into Six Equal Pieces

For the cake:
1 stick Butter
2/3 cups Sugar
1-1/2 teaspoon Vanilla
2 whole Large Eggs
1/2 cup Sour Cream
1-1/2 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 teaspoon Cinnamon
1 whole Small Granny Smith Apple, Peeled, Cored, And Chopped Finely
Instructions
Preheat oven to 190C.

In a 22-25cm skillet, melt 200 g butter over low heat.
Add 3/4 cup sugar to the pan and stir around, then place apple slices, cut side down, in the pan.
Don’t pack them too tightly, but try not to leave overly large gaps.
Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, mix flour, baking powder, salt, and cinnamon.
Stir together then gradually add flour mixture into the creamed mixture until just combined.
Gently stir in 1 chopped apple.

Remove skillet from heat.
Spoon batter over the top, then spread gently so batter is evenly distributed.
Bake for 20 to 25 minutes, or until cake is golden brown and bubbly.
Allow cake to sit in skillet for five minutes, then invert onto a serving plate.
Don’t worry if some of the topping isn’t perfect - it’ll taste perfect!

more:
- Dutch Apple Pie - Amy Chaplin
- Skillet Apple Pie - Rebecca Crump.

Warm Pumpkin Pudding Cakes.

Warm Pumpkin Pudding s with Crème Anglaise | The Bojon Gourmet
Warm Pumpkin Pudding Cakes with Crème Anglaise
Adapted heavily from The Arrows Cookbook
If you wish to make your own squash puree (though canned pumpkin should work just fine), halve a small winter squash (hubbard, kabocha and butternut are my favorites) leaving in the seeds and strings.
- Place the squash halves cut-side-down on an oiled, rimmed baking sheet, and bake in a 200ºC oven until bronzed, tender, and beginning to collapse, about 45 minutes.
Let cool, then scrape out and discard the seeds and strings.
Scoop the flesh into a food processor and puree smooth.
Extra squash puree can be stirred into oatmeal or polenta, or turned into Pumpkin Cinnamon Buns or Pumpkin Ice Cream.

For best results, have all ingredients at room temperature, which ensures that the batter will emulsify and bake up light and fluffy.
Both the cakes and the crème anglaise can be made up to 2 days in advance; reheat in at 175ºC oven for 15 minutes.
I like a rich crème anglaise, as shown here, but it can be made with all half and half or whole milk for a lighter version.
If you lack ramekins, you can bake the cakes in disposable foil cups or muffin cups.
Makes 4 cakes
Crème Anglaise:
1/2 cup heavy cream
1/2 cup half and half
1/3 plump vanilla bean, split lengthwise and scraped
2 egg yolks
pinch salt
3 tablespoons granulated sugar
The cakes:
3 tablespoons unsalted butter (plus extra for the ramekins) at room temperature
1/4 cup unrefined sugar (such as Alter Eco’s muscobado sugar), or brown sugar
3 tablespoons granulated sugar
1 large egg, at room temperature
1/2 cup squash puree, at room temperature (homemade, see above, or canned)
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup whole spelt (or whole wheat pastry) flour
3/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
pinch allspice
powdered sugar, for dusting the cakes
Make the Crème Anglaise:
In a small, heavy-bottomed saucepan, combine the dairy and the vanilla pod and scrapings.
Warm over medium heat, swirling occasionally, until steamy and bubbles form around the edges.
Remove from the heat, cover, and let steep 15-30 minutes.
In a medium bowl, combine the egg yolks, salt and sugar.
Whisk until pale and thick, 2 minutes.
Slowly pour in the warm dairy, whisking constantly, then return the mixture to the pot.
Place over low heat and cook, stirring constantly with a heat-proof silicone spatula, until the mixture thickens to the texture of cold, heavy cream, and/or registers 79ºC on an instant read thermometer, about 5 minutes. Immediately strain the mixture through a fine-mesh sieve and into a metal bowl.
Place the bowl in an ice bath, and stir occasionally until cold.
Pour the sauce into an airtight container and refrigerate until thoroughly chilled.
The crème anglaise will keep for up to 3 days.
Make the cakes:
Position a rack in the center of the oven and preheat to 175ºC.
Coat four 4-ounce ramekins with butter and dust with flour, knocking out the excess.
Place the ramekins in an square baking pan.
Bring a kettle of water to a boil.
Combine the butter and sugars in a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color, scraping the mixer and paddle once or twice.
Add the egg, and beat on medium until smooth and light, about 2 minutes.
Meanwhile, sift together the flours, baking powder, salt and spices into a medium bowl.
Add half the dry ingredients to the butter mixture and mix until just combined.
Add the squash puree and vanilla and mix until combined.
Add the rest of the dry ingredients and mix until just combined.
Remove the bowl from the mixer and fold a few times with a rubber spatula to make sure the mixture is evenly combined.
Divide the mixture among the ramekins, filling them 2/3 of the way (a spring-loaded ice cream scoop works well for this).
Pour boiling water halfway up the sides of the ramekins, and cover the pan with foil, leaving a little room over top for the cakes to rise.
Carefully transfer the cakes to the oven.
Bake the cakes until they are puffed and pulling away from the sides of the ramekins, and a toothpick inserted in the center of one comes out clean with a few moist crumbs, 35-45 minutes.
Remove the ramekins from the water bath and let the cakes cool for at least 15 minutes (they are still cooking from residual heat).
To serve, run a thin knife around the edges of the cakes and turn out onto plates or shallow bowls.
Dust with powdered sugar, and pour a puddle of crème anglaise around each cake.

More: baked pumpkin and sour cream puddings | smitten kitchen

Carrot Apple Ginger Tea Cakes.

Carrot Apple Ginger Tea Cakes from Juicer Pulp using a Breville juicer, stand mixer, and countertop oven | Food Thinkers by Breville
Carrot Apple Ginger Tea Cakes from Juicer Pulp

Pulp — the leftover, fibrous, and very edible byproduct of juicing fruits and vegetables — can be used in all sorts of breads as well as casseroles, sauces, and desserts. In order to produce one or two cups of juice, quite a number of fruits and vegetables are necessary.

“Waste” makes taste
However, there is no need to feel like you are “wasting” all that is left over from juicing when it can be incorporated into cooked dishes and baked goods with ease. In doing so you are not only saving all that pulp from being thrown away, you are also giving yourself a nutritional boost.

Making this sweet and pleasantly spicy carrot-apple-ginger juice will leave you with two to three cups of very usable pulp. Since the ingredients used here are relatively sweet in nature, tea cakes seemed like a good choice for using what was left of the produce after juicing.

Please note that it is not necessary to peel, trim, or core fruits and veggies in order for them to juice properly.
I do so merely to ensure that all the pulp gathered is edible and ready to use.

Carrot Apple Ginger Juice
Makes 2-3 servings.

6 medium carrots, peeled and trimmed
5 crisp apples (such as Granny Smith), peeled, cored, and quartered
1 small knob of ginger, peeled
Juice all ingredients and pour into glasses for serving.

Tea cake time
Now you are ready and have plenty of pulp to make the tea cakes.

These little cakes have a delicious, spicy, ginger flavor and lots of fiber from the carrot and apple pulp. Adding chocolate mini-chips is a good way to distinguish them as a mid-afternoon treat rather than a breakfast, and makes them perfectly sweet.

This recipe is a simple “muffin method,” which means that all the dry ingredients are mixed together in one bowl, while the wet ingredients (minus the pulp) are mixed in another, before combining everything together and folding in the pulp and chocolate chips. I like to enjoy one or two of these toasted along with a cup of green or black tea to ward off the afternoon slump.

Carrot Apple Ginger Tea Cakes
2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil (Rapeseed)
1 teaspoon vanilla extract
mini dark chocolate chips (optional)

Preheat the oven to 200°C/400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla.
Pour the wet ingredients into the dry and gently combine, being careful not to over mix.
Fold in the pulp and chocolate chips, if using.
Scoop into muffin tins and bake for 18-22 minutes.
Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely.

Spinach and courgette cake.

Inspired by Rosamund’s recipe and adapted liberally from David Tanis’s recipe in a Platter of figs – I can’t seem to find a site for the publisher and I am boycotting bloody monopolizing amazon, so please excuse the lack of a link.

Serves 4 as lunch, 8 as a starter.

2 tbsp olive oil
30g butter
1 medium-sized leek
2 medium courgettes
salt
100ml white wine/water
300 g spinach
5 eggs
250 ml fresh cream
50 g grated parmesan
freshly grated nutmeg
black pepper
Preheat the oven to 170°

- Trim the leek and peel off the tough outer layer.
Cut the leek into small dice, fill a bowl with water and add the leeks.
Agitate the leeks with your hand.
Let the dirt and sand settle in the bowl and then scoop the leeks from the water and pat the dry in a clean tea towel.
Warm the oil and butter in a heavy based frying pan and then sauté the leek until it is soft and translucent.

- Top and tail the courgettes and then slice them into 1/2cm thick rounds.
Add the courgette to the leek and stir so each round is well coated with butter.

- After a few minutes, raise the heat a little and add the wine/water.
Allow it to bubble enthusiastically.
Now reduce the heat again and allow the onion and courgettes to bubble and cook gently – half frying/ half braising, giving a stir and nudge every now and then and adding a little more water if the pan looks dry – for about 15 minutes or until the courgettes are very soft tender and collapsing and all the liquid has evaporated.
Remove the pan from the heat and set aside to cool.

- Soak the spinach in several changes of water and discard any wilted or bruised leaves and trim away any very thick, woody stalks.
Put the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan and cook on a low flame until the spinach has collapsed and is tender.
This should take about 2 minutes depending on the freshness and age of the spinach.

- Drain the spinach and once it is cool enough, squeeze and press it gently with your hands to eliminate as much water as possible.
Chop the spinach roughly and transfer to a bowl.
Add the cooled leek/ courgette mixture to the spinach and then using a hand blender blitz the mixture into a smooth green paste.

Add the cream and eggs to the bowl and blitz again before stirring in the parmesan, a grating of nutmeg, salt and black pepper.

Pour the batter into in ovenproof sauté pan, buttered baking dish or 10-12 inch deep-pie dish and then slide into the oven. Bake uncovered for 30 minutes or until the cake is set but still with a slight tremble/wobble at the center.

Allow the cake to sit, cool and settle for at least 40 minutes before serving in wedges.

More recipe with courgettes!