Showing posts sorted by date for query Cardamom and Coffee Cake. Sort by relevance Show all posts
Showing posts sorted by date for query Cardamom and Coffee Cake. Sort by relevance Show all posts
I first saw this Carrot Cake Roll on La Table De Nana (one of my favourite spaces) back in July of this year.
It looked fabulous, but then everything she makes looks fabulous. Monique is such a talented lady in so very many ways.
As recipes go, she had purloined it from French at Isa's, but also gave a link to an English version to be found here.
It is a fabulous cake in any language.
Carrot cake is my husband's favourite kind of cake. As soon as I saw Moniques, I had in mind to make this for him and that's just what I did today. It only took me two months to get to it, haha.
And then I had to search and search for her photo of it so I could find the recipe. Note to self: from now on pin what you want to make. Just don't take it for granted that you can easily find it again!
So after much searching I found it again and set out to make it for my husband. I used the English version and adapted it a tiny bit.
I have incuded the recipe in both linear and metric measures.
Its a very easy cake to make. There is no fat in the batter, unless you count the eggs. I used large free range eggs. The size had not been specified, but large free range worked perfectly.
There is rather a lot of sugar however . . . almost as much sugar as flour. I am not sure if you could cut that down or not.
I added chopped raisins and toasted walnuts to the batter as well. I like carrot cakes to have raisins and walnuts in them.
I just put them into a coffee mug and chopped away with my kitchen scissors. Easy peasy. Worked a charm.
My filling didn't turn out as solid as the original recipe did. I think that is because of the difference in cream cheese between North America and over here in the UK.
Our has a lot more liquid in it. Not sure how I can fix that either . . . but as far as taste went, it didn't really matter too much.
My husband really, really enjoyed this cake. I would make it again for company. I think its a good solid recipe. Easy and delicious, pretty and much more interesting than a normal carrot cake.
*Carrot Cake Roll*
Serves 12
For the filling:
170g cream cheese, at room temperature (6 ounces)
4 TBS butter, at room temperature
260g sifted icing sugar (2 cups)
1 tsp pure vanilla
You will also need:
icing sugar to dust (optional)
toasted walnut halves (optional)
Preheat the oven to 180*C/350*F. gas mark
4. Line a 10-inch by 15-inch rimmed sheet pan with aluminium foil and
spray it well with non-stick cooking spray. Set aside.
Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy. They should get lighter in colour. Beat in the sugar, salt and vanilla. Sift the flour and spices together. Stir in the raisins and walnuts. Stir this into the egg mixture to combine. Stir in the carrots. Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges.
Bake for 9 to 11 minutes, until just done. The top should spring back when lightly touched, but it should not have browned too much.
While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar. As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel. Carefully remove the foil. (If you have sprayed it generously, this won't be a problem) Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel. Leave to cool completely.
To make the filling beat the cream cheese and butter together until fluffy. Beat in the icing sugar and vanilla.
When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll. Refrigerate for about an hour to firm it up. Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve. Cut into slices to serve.
Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.
Crack the eggs into bowl and beat well for about 5 minutes until thick and creamy. They should get lighter in colour. Beat in the sugar, salt and vanilla. Sift the flour and spices together. Stir in the raisins and walnuts. Stir this into the egg mixture to combine. Stir in the carrots. Spread the mixture into the prepared pan, spreading it to completely cover and fill to the edges.
Bake for 9 to 11 minutes, until just done. The top should spring back when lightly touched, but it should not have browned too much.
While the cake is baking place a large cotton tea towel on a flat surface and dust with icing sugar. As soon as you remove the cake from the oven, carefully invert it over the icing sugar dusted tea towel. Carefully remove the foil. (If you have sprayed it generously, this won't be a problem) Starting from a short end, fold a bit of the end of the tea towel over the end of the cake and the roll it up tightly in the towel. Leave to cool completely.
To make the filling beat the cream cheese and butter together until fluffy. Beat in the icing sugar and vanilla.
When the cake is completely cold, carefully unroll and spread the filling evenly over top. Re-roll. Refrigerate for about an hour to firm it up. Place onto a decorative plate, dust with icing sugar, place toasted walnut halves decoratively on top and serve. Cut into slices to serve.
Store in the refrigerator. You can freeze the finished cake, wrapped tightly in cling film, for up to one month.
This made the perfect cake to celebrate the beginning of Autumn and the weekend.
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!
I have never really considered myself to be a baker, per se. My sister was the one who was always very good at baking things . . .
I was probably better at cooking savoury things. At least that is what I always thought. This has changed as I have gotten older however, and in my dotage I am finding that I really do enjoy baking.
Unfortunately I find I also like to eat it rather a bit too much as well. It is a very delicate balancing act for me!
A battle which sometimes I win and sometimes I lose! Mostly lose if I am being honest.
I am not a fiddly baker though . . . I am not great with the fussy stuff. I would never win any sugar craft contests or contests on the basis of how things look.
To me I only care that things taste good, and yes, I do agree that a part of taste is based in the looks, but I am just a simple girl and simple works best for me.
I guess I am what you might call rustic. I leave the fiddly stuff to someone else. This cake is very rustic and not at all fiddly, at least I don't think it is.
After all those years of baking and cooking at the Manor, I lost my taste for fiddly stuff.
This is a cake that is really at home on the tea table . . . perfect with hot cups of tea, coffee or chocolate.
With a tender and moist crumb . . . marbled through with a delicious light cocoa batter, lightly sweetened with molasses, and delicately spiced with the warm baking spices . . .
Cinnamon, nutmeg, ground cardamom, cloves, allspice and ginger . . . mmmm . .. just the smell of those as you mix them into the batter sets my taste buds to tingling . . .
I do so love the warm baking spices.
That buttery crumble topping is very moreish. You will find yourself wetting your finger and dabbing the plate to get up every last crumb.
The topping is also lightly spiced and has the delicious addition of white chocolate chips. This is a keeper.
I guarantee that, while it might not be winning any beauty contests, it will certainly have your family reaching for just one more tiny sliver.
*Crumb Topped Marble Cake*
Serves 6 to 8
Makes one 9 inch cake
Serves 6 to 8
Makes one 9 inch cake
Delcious vanilla cake, marbled through with a lovely spiced batter and topped with a spicy white chocolate crumble. What's not to like?
For the crumble topping:
125g plain flour (scant cup, 1 cup minus about 2 TBS)
75g caster sugar (6 1/2 TBS)
75g cold unsalted butter, cut into cubes (5 1/4 TBS)
75g white chocolate chips (3 ounces)
1 tsp mixed spice
For the Cake:
225g of butter, softened (1 cup)
225g caster sugar (1 cup plus 3 TBS)
4 large free range eggs
1 tsp vanilla paste
250g of plain flour (2 1/3 cup)
2 tsp baking powder
50ml of milk (1/4 cup)
For the spice batter:
1 tsp sifted cocoa powder
1 TBS molasses
1 tsp ground cinnamon
1 TBS molasses
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp each ground nutmeg, ground cloves, ground all spice and ground ginger
First
make the crumble topping. Whisk the flour sugar and spices together in
a bowl. Drop in the butter. Rub it into a crumble resembling coarse
bread crumbs using your finger tips. Stir in the chocolate chips. Set
aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter a nine inch spring form cake tin well, on the bottom and up the
sides. Set aside.
Cream the butter and sugar together
until light and fluffy. Beat the eggs together and then beat in a bit
at a time until thoroughly amalgamated. Beat in the vanilla paste.
Sift together the flour and baking powder. Fold this mixture into the
cake batter. Stir in the milk. Divide the batter in half. To one
half add all of the spice batter ingredients. Place the two different
cake batters into the prepared baking tin, alternating spoonfuls of
the vanilla and spice batters. Using a skewer gently draw swirls
through the batter to marbelize it, taking care not to over do it.
Sprinkle the crumble topping evenly over top.
Bake in the preheated oven for 50 to 60 minutes. Allow to cool in the tin for 10 minutes, then loosen around the edges using a small sharp knife. Release and remove the sides of the tin. Place the cake on a wire rack and allow to cool completely. Carefully loosen the bottom using a fish slice or palate knife and slice the cake onto a plate to serve.
This is also very good with a glass of milk. This is a nice comfortable cake. A sturdy cake. Buttery and moist . . . and most at home with a hot drink or a cold glass of milk. I love these kinds of cakes best of all. Enjoy.
Don't you just love my baking companion?
I know . . . those eyes.
Hard to
resist.
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!
I've been really cracking the whip with myself this month, writing, writing, writing . . . trying to hit the deadline for my new cookbook and write the best book possible for all of you.
Between that and my husband's radio-therapy, this month has been chocker block so far with no end in sight. I did have a chance to bake a really delicious pie today however, that I just cannot resist showing you! Man oh man, this was gorgeous!
It comes from a hand-written recipe that I have had in my recipe binder for some 20 odd years now and which I had never gotten around to baking.
I am not sure why, because let me tell you, after having baked it today I can assure you it won't be the last time! Wowza doesn't begin to describe it . . .
You line a 9 inch pie dish with your favourite short crust pastry and then fill it with a delicious butter cake . . .
Then a spiced apple custard gets poured on top of the cake batter . . . before baking it in a moderate oven and that is when the magic happens . . .
That delicious spiced apple custard somehow sinks to the bottom and gets nestled between that buttery layer of cake and crisp flaky pastry . . .
The custard almost takes on a caramel-like quality . . . mmm . . . some good. SOME good . . .
That cake . . . tender and buttery with a moist delicious crumb . . . that goes very well with the apple custard filling . . .
And then if that all isn't good enough . . . you drizzle a coffee flavoured drizzle icing over it all. MMM . . . hot diggity dog! Eee . . . Haw!
If this isn't the best pie you've ever eaten, I'll eat my hat! But don't take my word for it, bake it. You will not regret it and your family will surely crown you the pie baking Queen of your Castle!
*Spiced Apple Custard and Cake Pie*
Serves 6 to 8
To serve:
whipped cream or vanilla ice cream
Preheat the oven to 180*C/350*F/ gas mark 4.
Roll out the pie crust to fit your pie dish. Fit into the dish. Trim and
flute the edges. Set aside.
Combine the sugar, flour and apple pie spice for the custard in a bowl, mixing together well. Add the remaining ingredients, blending in well. Set aside.
Cream together the butter and sugar for the cake filling. Beat in the buttermilk, egg and vanilla. Sift together the flour, baking powder, soda and salt. Beat this into the creamed mixture until smooth. Pour this mixture into the pie crust lined pie dish, smoothing it out. Carefully pour the custard over top.
Bake for 50 to 65 minutes, until the centre springs back when lightly touched and the top is golden brown. The custard should have sunk to the bottom.
Whisk the icing sugar together with enough coffee to give you a drizzle icing. Drlzzle over warm pie. Let set.
Serve pie warm, cut into wedges, with or without whipped cream or ice cream.
Make Your Own Apple Pie Spice: Mix together 1/4 cup ground cinnamon, 1 TBS ground allspice, 2 tsp ground nutmeg, 2 tsp ground ginger, 1/2 tsp ground cardamom. Store in an airtight container out of the light for up to 6 months.
If you only bake one recipe this weekend, let it be this! I only had a small sliver myself, trying to be good, but hot damn if I didn't have to go back and have another! I could not resist. Thought I would take a photo like this so you could see all the layers better.
This is beautiful. Scrumptious, Easy to make and oh so delicious.
Some other delicious pies on here that you might enjoy are:
MAPLE WALNUT VINEGAR PIE - Maple Walnut Vinegar Pie is a Canadian twist on the American Pecan Pie. Maple and walnuts are naturally a brilliant flavor combination, and one that my family just loves! You can either chill this and serve it cold from the refrigerator, or you can serve it at room temperature. Either way it is totally scrumptious, especially with a dollop of whipped cream on top!
BEST BUTTERSCOTCH PIE - My ex-mother-in-law's recipe for one of the best from-scratch butterscotch pies you could ever want to eat! Simple to make and oh so delicious, this is a pie I have been making for my family for over 40 years now. It was always my ex-husband's choice for his birthday dessert, rather than a cake! And who could blame him? Its fabulously tasty!
Coffee & Cardamom Loaf. I really love teabreads, loafs. By that I mean a sweet quick bread that is meant to be served with a hot cuppa, not a bread made with tea.
One of my favourite cooking magazines over here in the UK is the Good Food Cooking magazine. I used to have a subscription, but when I lost my job it wasn't something I could afford and so now I only pick it up when there are recipes in it that I am particularly interested in.
The latest issue had a great recipe in it for a basic loaf cake right on the very last page, with some variations on it. I thought this variation sounded delicious!
I just love coffee flavoured cakes and cookies. One of my favourite Canadian Candy Bars is the Coffee Crisp and I always call dibs on the coffee flavoured chocolates in the Roses Chocolate Box!
(They are in the green wrapper!) I have not had a coffee crisp in a very long time now. Sigh . . .
Back to the cake. This is a very simple all in one cake, meaning you just pile all of the ingredients into the bowl and beat them together, then scrape the batter into the prepared loaf tin and bake. Easy peasy.
I love all in one cakes. Especially when they combine flavours such as this one has. Coffee? Love that flavour. Cardamom? Love that flavour also. Coffee & Cardamom together? This HAS to be great!
I had some instant vanilla flavoured coffee left from my last Degustabox and that is what I used for the coffee needed for the cake and the frosting. Some good!
I didn't have any plain yogurt and so I used buttermilk with excellent results! Handy tip here, if you have a recipe calling for yogurt, or buttermilk or sour cream, you can usually interchange them, or make your own sour milk as well.
It makes a cake which is just the right size. Loaf size. Cutting into 8 thick slices. Just perfect for us.
The coffee icing gets spread onto the cooled loaf and I created a white cardamom flavoured drizzle to decorate it with. It looked very nice when it was all done.
The two together looked really pretty I thought. Tasted nice too! This is a really fabulous cake. I highly recommend!
*Coffee & Cardamom Loaf*
Makes one 2 lb loaf cake
For the cake:
175g unsalted butter (3/4 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Butter and base line a 2 pound loaf tin. Set aside.
Place the butter, sugar, eggs, flour, buttermilk, coffee, cardamom and salt into a bowl. Beat with an electric whisk until smooth. Spread into the prepared baking tin. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before tipping out onto a rack to finish cooling completely.
To make the Coffee Icing, whisk the ingredients
together until smooth. Spoon over the cooled cake. Allow to set before
proceeding with the optional cardamom drizzle. To make the cardamom
drizzle, whisk those ingredients together until smooth, only adding
enough water to give you a smooth drizzle. Flick it over the top of the
set coffee icing. Allow to set before cutting the loaf into thick slices
to serve.You should get 8 servings.
We both really loved this cake. It went down well with a hot drink and had a lovely coffee flavour. I think next time I will increase the cardamom in the batter slightly. The original recipe called for the seeds from four pods ground, and I erred on the side of caution by adding what I did of the ground. next time I might add a bit more. I hope you will bake it. I am sure you will love it! Bon Appetit!
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!
Follow my blog with Bloglovin
I just spent most of the day trying to do a video that I could post on line of this lovely breakfast cake. All the steps along the way, etc. It took me hours and hours, but I can't get it to load up and I am exhausted from trying. I don't know how these youngsters do it, I really don't! Never mind we can at least enjoy the fruits of my labours in this delicious breakfast cake. Apple Pie Coffee Cake!
They have some lovely frozen cherries at the grocery shops and I often pick up a pack and stick them in the freezer so that I can bake a pie or something when the mood strikes. The other day I decided to bake a delicious Cherry Kuchen with some. We both love Kuchen/cake.
Kuchen is German for Cake. In any language it is delicious. This recipe is loosely based on one which is in my old red plaid covered BHG cookery book. I have adapted it to make my own cherry filling. You can use a tin of cherry pie filling instead of the freshly made filling, but I love the homemade cherry filling best of all.
I almost didn't get to show you this.
The photos for this fabulous recipe were on my old broken laptop, but I have figured out a way to take photos off and upload them to an online storage spot without needing to use the keyboard. Whew! Lucky break.
I still have to try to get all of my art off . . . wish me luck.
I was really sad when I thought that I had lost the photos for this recipe as it is sooooo tasty and something which I really wanted to share with you all!
So, I am doubly happy that I have them to show you!
This is quite a sturdy cake . . . more like a tart really. The batter isn't soft and moist like a traditional cake, but then again you wouldn't want it to be.
This is quite a sturdy cake . . . more like a tart really. The batter isn't soft and moist like a traditional cake, but then again you wouldn't want it to be.
The sturdiness of the batter is what keeps that lovely cherry filling in the middle of the cake. You spread about 2/3 of the batter in the pan and prebake it . . . only for ten minutes or so . . .
Then you spread the filling over top and dollop the remaining cake batter over that. It's baked until done and then glazed with a delicious vanilla icing glaze. I use cardamom in the cake batter for a hint of spice and some almond in the cherry filling.
Altogether this is incredibly tasty. Break out the coffee/hot chocolate/tea mugs because you will want to enjoy this with a nice hot cuppa!
If you are a fan of breakfast cakes you might also enjoy these:
PINEAPPLE COCONUT BREAKFAST CAKE - OH, I do so love cake for breakfast. It seems like the most indulgent thing in the world, and after you taste this delicious cake you will wonder where it's been all your life. Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake!
CINNAMON ROLL BREAKFAST CAKE - Not at all difficult to make this cake goes together in a flash. With a lovely scone/biscuit type of base and a scrumptious brown sugar sweet and buttery cinnamon topping.
Cherry Kuchen
Yield: 9 - 12
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A delicious cake with a plain batter bottom flavoured with cardamon, a lucious cherry filling and a cake topping. An almond and vanilla glaze finished it off. Serve warm for a real taste treat!
Ingredients
For the filling:
- 350g frozen sour pitted cherries (about 3 cups)
- 140g white sugar (3/4 cup)
- 1 tsp lemon juice
- 1 TBS cornflour (plus a bit of water to make a paste) (cornstarch)
- 1/4 tsp almond extract
- 1 TBS butter
For the batter:
- 120g of butter (1/2 cup)
- 110g of white vegetable shortening (1/2 cup)
- 335g of sugar (1 3/4 cup)
- 1 1/2 tsp baking powder
- 1/2 tsp ground cardamon seeds
- 1/2 tsp salt
- 3 large free-range eggs
- 1 tsp vanilla
- 420g plain flour (3 cups)
To glaze:
- 200g icing sugar, sifted (1 1/2 cups)
- 1/4 tsp vanilla
- 2 to 3 TBS milk
Instructions
- First make the filling. Put the cherries, sugar and lemon juice in a saucepan. Heat over medium heat until the sugar melts and the juices are released from the cherries.
- Whisk together the cornflour with water (about 2 TBS) Whisk this into the cherry mixture and then cook, stirring until the mixture bubbles and thickens and turns glossy. Cook, stirring for about 2 minutes.
- Take off the heat and whisk in the butter and almond extract. Set aside to cool.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 15 by 10 by 1 inch cake tin.
- Cream the butter, shortening and sugar together for about 3 minutes until light and fluffy.
- Beat in the baking powder, cardamon and salt.
- Beat in the eggs, one at a time. Beat in the flour until it is completely incorporated, and the batter is smooth.
- Spread 2/3 of the batter in the prepared baking pan. Bake in the preheated oven for 12 minutes.
- Remove from the oven and spread with the cherry filling. Spoon the reserved cake batter over top of the cherry filling in dollops. Bake for 30 to 35 minutes longer until set and golden brown. (Start checking at 30 minutes.)
- Allow to cool. Whisk the drizzle ingredients together until smooth, using only enough milk to give you a comfortable drizzle icing. Drizzle this over top. Allow to set, then cut into squares to serve.
Notes
You can use tinned cherry pie filling rather than make your own if you wish. A large tin will do the job.
Happy weekend! Bon Appetit!
Subscribe to:
Posts (Atom)
Social Icons