Showing posts with label autumn. Show all posts
Showing posts with label autumn. Show all posts
Pumpkin Olive Oil Cake. I have never made an olive oil cake before, but when I saw this recipe in Yossi Snacking Cakes, I knew I wanted to try. In fact this is the cake she chose to grace the cover of her book, Snacking Cakes, by Yossi Arefi.
I bought this book on a whim. I love snacking cakes. They are not overwhelming cakes, easy to make, small in stature, and usually no fuss no muss.
This recipe was adapted from that book. I have made several cakes from the book now, and I can tell you, every one has turned out beautifully.
I can't recommend the book highly enough. If you don't have it yet, you really need to get it!
In honor of this being the first week of Autumn, I wanted to bake another pumpkin cake. (Can you ever have too much pumpkin? I think not!!) When I spied this recipe I decided this was the one.
I still had pumpkin left from baking my Pumpkin, Orange & Cranberry Bread that needed using up, and this was the perfect cake to do just that!
I have never made an olive oil cake before, but I have always been intrigued by the concept. Olive oil cakes are very popular in Italy, and are in fact considered to be signature cakes in some areas.
Any cake containing olive oil is considered to be an olive oil cake actually. Usually the flavors used in olive oil cakes tend to be citrus flavors. This is because olive oil itself lends a bit of a citrus-like flavor to the cake.
KITTY BREAK - Nutmeg and Cinnamon were admiring me from their blanket beneath my chair. They are so loving and affectionate and love being near me. They usually purr the whole time.
I had been really missing having a pet. I know pets are an added responsibility, but the love you get in return is priceless. Now back to our regular programming.
I had not really seen olive oil as having much of a citrus flavor, but when I thought about it I came to the conclusion that it really does. Its a bit subtle, but its there.
Citrus pairs beautifully with fruits and pumpkin, so there you have it. This is a brilliant combination.
Although it was not stated in the recipe, I figured that this recipe required extra virgin olive oil and so that is what I used.
There is only 1/2 cup (120ml) in the whole cake so its not overwhelming. There is also some in the lush maple glaze on top.
It is an incredibly moist cake, with a beautiful dense texture. Yossi says you can switch it up and add some chocolate chips, but I kept it plain.
There is plenty of spice going on in the cake. Cinnamon, nutmeg, cardamom, allspice and a gentle nudge of black pepper. Black pepper adds a lovely hint of warmth that is not at all out of place here!
You can bake this cake in a 9 X 5 X 3 inch loaf tin, or an 8-inch square baking pan, or even a 9 by 13 inch pan for a sheet type of cake. (Double the ingredients for the larger cake.)
Of course the bake times will need to be adjusted as well. For the loaf tin, 50 to 60 minutes. For the square pan it will take the same amount of time as the round.
For the 9 by 13 you will need to double the ingredients for the cake, and bake it for 30 to 40 minutes. You will also need to double the ingredients for the glaze. This would be the perfect cake for a gathering, or pot luck in that measure.
I would think with the ingredients doubled you could also bake it in a Bundt cake tin, but am not sure how long it would take to bake. I would start checking it at 40 to 45 minutes.
I think the roasted pumpkin seeds make a beautiful garnish on top and are quite fitting as it is a pumpkin cake after all. I used the salted ones.
She had suggested sprinkling sea salt flakes on top, but I figured if you use already salted roast pumpkin seeds, you don't need to use any sea salt flakes.
The cake itself is very easy to throw together. Its a simple matter of beating the eggs and sugar together until foamy and then adding the other wet ingredients, along with the spices.
You will need to whisk everything together until everything is really well mixed together.
I always like to sift the flour, baking powder and soda together before I add them to cakes. This makes sure that the leavenings are evenly distributed in the cake batter.
There is nothing worse than getting a mouthful of baking soda because it has all ended up in one spot in a cake. Sifting gets rid of the chance of that happening!
The glaze is very simple to make and adds a beautiful touch. Its nicely flavored with just a bit of maple syrup (use the real deal) and of course there is a bit of olive oil in the glaze also.
This gives is a velvety texture. Only add half of the hot water until you see how thick the glaze is actually going to be. You may not need the second amount.
Altogether this was a brilliant cake! With spicy flavors that complimented the pumpkin and the olive oil beautifully without going over the top. It has a really warm autumn feel and taste to it.
This would be completely at home on the dessert table with a scoop of vanilla ice cream on top, or at the tea/break table for a delicious mid morning or afternoon treat!
I found the cake, with that glaze, to be completely and utterly moreish indeed! I highly recommend.
If this isn't quite pushing your buttons, here are a few other pumpkin cakes you might enjoy:
Cinderella's Pumpkin Cake - moist, dense and delicious
Pumpkin Streusel Cake - a delicious Bundt cake with a ribbon of streusel running through it.
Pumpkin Spice Cake - Another Bundt, but this one sports a caramel praline glaze
Two Ingredient Pumpkin Cake with a Cider glaze - Yes the cake itself needs only two ingredients. Unbelievable but true!
Pumpkin Olive Oil Cake
Yield: Makes one 9-inch round cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
This spicy pumpkin cake sports a beautifully moist texture and a lush sweet maple flavored glaze. You are sure to love this!
Ingredients
For the cake:
- 1 cup (200g) soft light brown sugar, packed
- 2 large free range eggs
- 1 cup (230g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1 1/2 cups (210g) plain all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
For the glaze:
- 1 cup (130g) icing sugar, sifted
- 2 TBS olive oil
- 2 TBS pure maple syrup
- 1 to 2 TBS hot water
- salted roasted pumpkin seeds to garnish (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch round cake tin and line the bottom with some baking paper. Set aside.
- Sift together the flour, baking powder and baking soda. Set aside.
- Whisk the brown sugar and eggs together until pale in color and foamy. (1 minute) Beat in the pumpkin, olive oil, baking spices, pepper and salt. Mix well together until smooth and totally amalgamated. Stir in the flour mixture until smooth.
- Pour the batter into the prepared pan, smoothing over the top. Tap the pan gently on the counter top a few times to release any air bubbles.
- Bake for 25 to 35 minutes until risen and golden brown. A toothpick inserted into the center should come out clean. Leave to cool in the pan on a wire rack for about 10 minutes before tipping out to cool completely.
- Place the cake onto a plate for serving. Whisk together all of the glaze ingredients until smooth, only adding enough hot water to make a thick, but pourable glaze.
- Pour the glaze evenly over the cake and sprinkle with the pumpkin seeds. Leave to set for 20 minutes before serving.
- Store any leftover cake in a tightly covered container for up to three days.
Notes:
If desired 1/2 cup (85g) of chocolate chips can be folded into the cake batter just prior to pouring the batter into the cake tin.
Apple Dumplings. Nothing speaks more about Home Sweet Home I think than a warm apple dumpling. Fresh from the oven and served warm with cream or ice cream, you really can't get a tastier dessert!
I would take one of these over a piece of apple pie or a candy apple any day of the week. They are actually very quick and simple to make as well, requiring very little effort.
We used to get an apple in our lunch every single day when I was growing up. My mother subscribed to the old axiom that "An apple a day, keeps the Doctor away." It was considered a very healthy snack or treat.
I confess I am not overly fond of raw or fresh apples. Its a texture thing with my teeth. Eating the skin is just like scraping my fingernails over a chalk board. If you are very young you probably won't understand what I mean by that. You probably have never seen a chalk board.
Fingers scratching across a chalk board has to be about the worst sound on earth. It makes me cringe just thinking about it.
Not all apples are create equally. There are apples which are really good for eating out of hand, or dessert apples as they are called over here. Some good examples of those would be Fuji Gala or Honey Crisp. You can also eat Granny Smith's if you are fond of apples that are a bit more on the tart side.
When making apple dumplings, the best apple is a tart variety that stands up to baking, like a Granny Smith. Granny Smith apples won't get mushy in the baking process.
They will bake up nicely underneath the flaky layers of pastry dough. Golden Delicious and Idared apples are also great to try when making dumplings. You want an apple that will hold its shape, and not fall apart.
A short crust type of pastry works best in this recipe. I favour my Butter Lard pastry. It makes just the right amount for this recipe and works very well for either savoury or sweet bakes.
It has a really beautiful texture.
Butter Lard Pastry
Yield: makes 2 9-inch crusts
This is a beautiful pastry. Flaky just right. You can add a touch of sugar to it if you are making a fruit pie.
Ingredients
- 2 cups all purpose flour (280g)
- 3/4 teaspoon salt
- 1/3 cup butter (76g)
- 1/3 cup lard (or white vegetable shortening) (74g)
- 5 to 6 tablespoons of ice water
Instructions
- Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc. Warp in cling film and refrigerate for 1 hour.
notes:
If using for a sweet pie, add 1 or 2 teaspoons of sugar.
You can also use a good quality ready-made pastry. I have my favourites. You need enough for a two crust pie to make six dumplings.
As far as the apples go, you only need to peel and core them. I have an apple corer which does a fabulous job. I don't know how I ever got along without one!
The peeled and cored apples get rolled in some lemon juice before rolling the in cinnamon sugar. The lemon juice helps to preserve their colour and the cinnamon sugar gives them flavour!
They also get stuffed with a mixture of brown sugar and butter for even more flavour.
You place the coated apples onto squares of the pastry and stuff them with the brown sugar and butter. I sometimes will cut the squares out with a fluted cutter for added interest. It makes them prettier.
The four corners are them brought up to cover the apples in their entirety. Make sure you crimp the edges tightly together to seal them completely.
I like to decorate them a bit by making some leaves with some pastry if I can and I stick a clove in the centre for a stem. It makes for a really pretty look. You don't have to do that, but it does really dress them up.
Once you have them ready just pop them into a baking dish and bake them for half an hour. While they are baking you make a syrup. It is a very simple syrup of water, butter, sugar, vanilla and some spices.
At the end of half an hour you pour this syrup around them and continue to bake them. They will bake in this to perfection in about half an hour. Ready to serve warm with your choice of cream, ice cream or custard sauce.
Bake these for your family and be prepared for plenty of applause! These really are the best!
Apple Dumplings
Yield: 6
prep time: 15 Mincook time: 1 Hourtotal time: 1 H & 15 M
I don't know anyone who doesn't love these. They're fantastic, and they're not as difficult to make as one would suppose.
Ingredients
For the dumplings:
- 6 medium sized firm cooking apples (I used granny smiths)
- 2 TBS lemon juice
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
- soft light brown sugar
- 2 TBS butter
- enough pastry for 2 10-inch pie crusts
For the Sauce:
- 2 cups (480ml) of water
- 3/4 cup (175g) granulated sugar
- 2 TBS butter
- 1 tsp vanilla
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
To serve: (all optional)
- Pouring cream
- vanilla ice cream
- custard
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 9 by 13 by 2 inch baking pan, which you have lightly buttered.
- Roll the pastry out on a lightly floured surface to a rectangle measuring 14 by 21 inches. Cut into six even squares. Whisk together the granulated sugar and cinnamon in a bowl.
- Peel and core the apples, leaving whole. Put the lemon juice in a bowl and roll the apples in this, then roll them into the bowl of cinnamon sugar to coat. Place each apple into the centre of one pastry square. Fill the cavity of each apple with 2 TBS soft light brown sugar and 1 tsp of butter. Pull up the sides of the pastry squares to cover each apple, crimping the edges tightly shut. Place into the prepared pan.
- Bake for 1/2 hour.
- In the meantime, combine the sauce ingredients in a saucepan over medium high heat. Bring to the boil and cook rapidly for 1 minute. After the dumplings have been cooking for 1/2 hour, pour the sauce over top and then return to the oven, continuing to bake for a further 1/2 hour, basting occasionally.
- Serve warm with your choice of cream, ice cream, or custard. Delicious.
notes:
These delicious dumplings have to be just about my most favourite thing on earth. If it's in pastry then I am all over it. I always find one of these very difficult to resist. What is your impossible to resist dessert?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
One of my favourite magazines to buy (aside from Country Home) when I was bringing up my children was Good Housekeeping. They always had great recipes in them, plus collectible recipes, which yes I always collected, and crafts, useful articles, etc.
I used to clip out the recipes that I thought looked good and save the craft patterns and any articles I thought would be useful. Every Christmas they would have a Gingerbread House on the cover. So lovely . . . I always aspired to make one like theirs, but never quite managed it.
They have Good Housekeeping Magazine over here in the UK as well, although now my family is grown I never really buy it.
I do find it difficult to resist their seasonal and Christmas special magazines however!
This year I have collected their Spring collection and the Summer one and the other day I was in the grocery store and spied the Autumn one.
You know Autumn is truly in the air when the magazines start presenting you with autumnal pleasures! I could not resist this. a quick glance through it and it was destined to land in my grocery cart!
And it has only taken me two days to bake up this lovely Blackberry Bakewell Pudding recipe that graced its pages.
Our blackberry bushes are filled to overflowing with those lovely berries at the moment. Every day my husband goes out into the yard he brings back another plastic tub full of them.
Having a tasty and novel way to use some of them up was exactly what I was looking for! I do freeze a lot, but we like to enjoy some fresh as well.
One of my husband's favourite puddings (desserts) is the Bakewell Pudding, with its jam layer and rich almond frangipane cake topping.
He even likes the Bakewell Tarts you can buy in the shops with that sweet almond icing on top and the glace cherry decoration.
I knew he would absolutely enjoy this Blackerry Bakewell Pudding recipe!
Fresh blackberries are combined with a quantity of blackberry jam and layered on the bottom of your baking dish.
I had just made Apple & Blackberry Jam the other day (tis the season) so this was the perfect excuse to use some of that as well.
Once you have them in the bottom of the dish you make a simple frangipane cake topping to pour over top.
It is said that the name Frangipane comes from a 16th century Italian Marquis named Muzio Frangipani.
I don't know if this is exactly true, but hey ho, it very well could be, especially if he held a certain fondness for the flavour of almonds in his cakes and bakes!
Frangipane is a mixture which is highly flavoured and composed of ground almonds . . . in a cake, or a cookie, or a pudding.
In this instance ground almonds are combined with a small quantity of plain flour, some eggs, butter and sugar and spread over top of the fruit in the bottom of the dish.
This is also an ideal bake for a coeliac as you can easily substitute the small quantity of flour which is used for the equivalent in a gluten free flour and it won't make much of a difference, as the ground almonds (almond flour) make up the majority of this delicious cake-like topping!
I used my La Creuset heart shaped stoneware baking dish as I don't use it near often enough and I was making this for my sweetie-pie, so why not bake it in a heart shaped dish!
Once baked you top it with a sweet lemon drizzle glaze. You can serve it either warm or cold, with lashings of warm custard of cold pouring cream. I dare say vanilla ice cream would also go down a real treat!
Yield: 6
Blackberry Bakewell Pudding
A delicious autumnal twist on an old favourite! A rich almond frangipane, baked over sweet blackberries, with a flaked almond topping and sweet lemon drizzle glaze.
ingredients:
- 225g of fresh blackberries (2 cups)
- 50g of blackberry jam (1/4 cup)
- 175g butter, softened (3/4 cup)
- 75g caster sugar (6 1/2 TBS)
- 3 large free range eggs, lightly beaten
- 175g ground almonds/almond flour (2 cups)
- 40g plain flour (1/4 cup)
- a handful of flaked almonds
For the glaze:
- 50g icing sugar (generous 1/3 cup)
- the juice of 1/2 lemon
instructions:
How to cook Blackberry Bakewell Pudding
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 4 cup shallow baking dish.
- Fold the berries and jam together. Spread in the bottom of the pan. Cream together the butter and sugar until pale and fluffy. Beat in the eggs a bit at a time. Fold in the flour and the ground almonds. Spread evenly over top of the berries in the dish. Sprinkle the flaked almonds over top.
- Bake in the preheated oven for 40 to 45 minutes, until golden brown and a toothpick inserted comes out clean. Let cool for about half an hour, then whisk together the icing sugar and enough lemon juice to make a thin drizzle. Drizzle it over top decoratively and serve.
NOTES:
You can bake this ahead and pop, cooled and well wrapped into the freezer. To use, thaw out in the refrigerator over night. You can either serve it warm or cold. If serving warm, reheat in a 180*C/350*F/ gas mark 4 oven on a middle oven shelf for about 15 to 20 minutes. Drizzle with the glaze and serve. Drizzle with the glaze once it is thawed if you are serving it cold.
I am sorry if I disappointed you by not baking the apple dessert for today, but I had the berries and I needed to use them now. I will save the apple dessert for another time, so you still have that tastiness to look forward to. Oh, and in the original recipe for this, they added the flaked almonds after baking. I added them before, which I thought worked really well as they came out all toasty and nicely nutty!
TASTES TO LOOK FORWARD TO IN THE WEEK AHEAD
(always subject to change as per our circumstances and life getting in the way)
Monday: Country Style Casserole
Tuesday: Cheddar Chowder
Wednesday: BBQ Chicken with Honey Mustard Glaze
Thursday: Pillsburg Potatoes
Friday: Pan Seared Mahi Mahi with a Honey & Lime Coleslaw
Saturday: Irish Oatmeal Muffins
Sunday: Dutch Gingerbread
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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