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Deep Dish Lemon Soufflé Cheesecake with Blueberry Topping

26 Jun

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One of my dearest friend’s, Ashley, and I made this on my birthday last month. It’s a riff on another friend’s recipe. I am in love with the flavor combo of lemon and blueberry so to me this is pure perfection!

Time: 30 minutes + 90 bake + cool                      Serves: 8-10

Ingredients


  • Crust


  • 1 tsp brown sugar
  • 30 Canelitas cookies (Mexican cinnamon cookies), processed to crumbs equaling 2 1/2 cups
  • 1/2 tsp cinnamon
  • 13 tbsp unsalted butter, melted
  • Filling


  • 32 oz cream cheese, room temperature
  • 4 egg yolks
  • 6 egg whites
  • 1/3 tsp salt
  • 1/4 tsp cream of tartar
  • 1/4 cup lemon juice
  • 1 1/2 tbsp lemon zest
  • 1 1/2 cups sugar, divided
  • 1/2 cup whipping cream
  • 2 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Blueberry Topping


  • 3 cups blueberries
  • 1/3 cup sugar
  • 1 tbsp lemon zest

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Here are the Canelita cookies. And me! With my Mexican feast and delicious cocktail. Not a bad way to spend a birthday, not at all.

How to make it


  • Crust


  • Combine cookie crumbs, cinnamon, and melted butter (reserve one tbsp)  in a mixing bowl.
  • Spread remaining tbsp of melted butter on bottom and sides of a 6-inch spring-form pan. Sprinkle brown sugar around bottom.
  • Press cookie crumb mixture into the bottom of the spring-form pan. Press down to make an even crust, going up the sides to create a deep-dish effect.
  • Wrap pan in aluminum foil to prevent the water bath from seeping in. Place in refrigerator to firm up while you make the filling.
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  • Filling


  • Preheat oven to 325F.
  • Put a pot of water on to simmer.
  • Place cream cheese in a large mixing bowl and beat until creamy. Continue beating, and gradually add 3/4 cup sugar. Beat in the egg yolks, one at a time, scraping the sides of the bowl after each addition. Mix in the lemon zest, lemon juice, vanilla, 1/4 tsp salt and heavy cream until well blended.
  • In a separate bowl, with clean dry beaters, combine egg whites, 1/3 tsp salt, and cream of tartar. Begin to beat, gradually adding remaining 3/4 cup sugar. Beat until soft peaks form, about 3-5 minutes. Do not over-beat.
  • In three parts, fold egg white mixture into cream cheese mixture.
  • Remove pan from refrigerator. Place pan in a large roasting pan and pour hot water around it, going about 3/4 up the sides.
  • Place in middle rack of oven and bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  • Once cooled, place in refrigerator for at least two hours before you plan to serve.
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  • Topping


  • Combine 1 1/2 cups of blueberries, sugar, and lemon zest in a small saucepan. Cook on medium heat for 6-8 minutes until the berries burst. Remove from heat and stir in remaining berries. Set aside to cool.
  • Once cooled completely, spread over top of cooled cheesecake.

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Amaretto Milk Cake

18 Jun

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I made this for a very special someone’s birthday. Another recipe inspired by one of Chef Matthew Kenney’s from his book, “Big City Cooking”.

Time: 45 minutes + cool                      Serves: 9

Ingredients


  • Cake


  • 4 eggs, room temp – separated
  • 1/2 cup sugar, separated
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup AP flour, sifted
  • 1/2 cup toasted almond flour/meal**
  • 1 tbsp butter, melted
  • **I made my toasted almond meal by toasting just under 1/2 cup of raw almonds on a parchment lined baking sheet at 400F for 5-7 minutes. Once cooled, I ground them in my food processor.**
  • Amaretto Milk and Toppings


  • 1 cup whole milk
  • 1 12 oz. can evaporated milk
  • 3/4 cup sweetened condensed milk
  • 1 tsp almond extract
  • 1 tbsp amaretto or comparable almond-flavored liqueur
  • 1 tbsp powdered sugar
  • 8 almond butter thin cookies (Trader Joe’s) or amaretti cookies, crumbled
  • 1 tbsp powdered sugar

How to make it


  • Cake


  • Preheat oven to 350F. Prepare an 8×8 glass baking dish by brushing melted butter on bottom and sides. Fit bottom with a square of parchment paper and brush this with melted butter as well.
  • In a large mixing bowl, beat the egg yolks with 1/4 cup of sugar until light and creamy – about 3 minutes.
  • In a separate bowl, beat the egg whites with 1/4 cup sugar until soft peaks form – about 3-5 minutes.
  • In three parts, gently fold the egg whites into the yolks. Add salt and vanilla and fold in gently as well.
  • Sift in 1/4 cup of flour, fold to incorporate. Repeat with remaining flour. Add 1/4 cup almond meal and fold to incorporate. Repeat with remaining almond meal.
  • Pour into prepared dish and place in middle rack of oven. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely.
  • Invert cake onto a cutting board. Remove parchment paper. Cut off the browned edges of the cake and then cut into 9 even squares. Place cake pieces back into pan.
  • Amaretto Milk and Toppings


  • In a medium saucepan, combine whole milk with evaporated milk and bring to a simmer over medium-high heat.
  • Whisk in condensed milk and simmer for an additional minute. Remove from heat. Whisk in almond extract and amaretto liqueur.
  • Remove one piece of cake. Pour milk mixture into pan in open spot, being mindful not to pour over the tops of the cake pieces.

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  • Replace piece of cake. Let soak for 10 minutes.
  • Serve pieces of cake with extra amaretto milk spooned around, topped with crumbled cookies, raspberries, and powdered sugar.

King Cake

12 Feb

King cake

Laissez les bons temps rouler! I found this recipe in 2012’s February issue of “Louisiana Cookin'” in an article by Marcelle Bienvenu. She borrowed the recipe from Fleischmann’s Yeast. I cut the recipe in half, which may have affected the shape but the flavors & textures were not compromised. Though it’s a great way to celebrate Fat Tuesday, I would make this throughout the year. I would definitely use this for French Toast and think I’d try adding raisins to the cinnamon sugar sometime as well.

Time: 30 minutes + rise                   Serves: 8

Ingredients


  • Cake


  • 2 1/4 cups AP flour + more for work surface, etc.
  • 1/2 cup sugar
  • 3/4 tsp salt
  • 1 package Fleishmann’s Rapid Rise yeast
  • 3/8 cup milk
  • 1/4 cup water
  • 8 tbsp butter (1 stick)
  • 1 large egg
  • 1 1/2 tsp cinnamon
  • Glaze


  • 1 cup powdered sugar, sifted (I skipped this step and you can tell by my pic 😦 )
  • 1-2 tbsp milk
  • Colored Sugar


  • 3/4 cups sugar divided between 3 seal-able jars or plastic bags
  • food coloring: red, blue, yellow and green

How to make it


  • Cake


  • Combine 3/4 cup flour, 2 tbsp sugar, salt and yeast in a large mixing bowl.
  • Heat milk, water, and 6 tbsp butter until very warm – about 120-130F.
  • Add milk mixture to dry ingredients and beat with an electric mixer at medium speed for 2 minutes.
  • Add egg and 1/4 cup flour. Beat on high speed for 2 minutes.
  • Stir in remaining flour (1 1/4 cup) to make a stiff batter.
  • Cover tightly with plastic wrap and refrigerate for 2 hours.
  • Melt 2 tbsp butter. In a separate small bowl, combine remaining (3/8 cup) sugar with cinnamon and mix to incorporate.
  • Punch dough down. Move to a lightly floured work surface.
  • Divide into 3 equal portions. Roll each to about 12 in x 4 in.
  • Brush each with melted butter. Then, sprinkle with cinnamon sugar.
  • Beginning at the long end, roll each up tightly – as if for a jellyroll. Pinch seams to form long ropes.
  • Braid. Then form into an oval – mine turned more into a (tighter) crown. Pinch ends together to seal.
  • Place on a parchment lined baking sheet. Cover (I used a kitchen towel) and let rise in a warm, draft-free place until doubled in size- about an hour+.
  • Preheat oven to 375F.
  • Bake for 25-30 minutes, until lightly golden.
  • Remove from baking sheet and cool on a wire rack (I kept the parchment paper beneath, to catch glaze later). Cool completely.
  • Glaze


  • Combine sugar and milk in a bowl, starting with 1 tbsp milk and adding more if needed to reach desired consistency. Whisk until smooth.
  • Colored Sugar


  • The amount of food coloring you use depends on how dark/bold you want your colors. I’ll provide a range.
  • In a small bowl, mix 4-8 drops blue coloring with 8-16 red coloring. Add to one of the bags of sugar. Seal, and mix around with your hand to distribute the color.
  • Add 4-8 drops green food coloring into another bag of sugar. Seal, and mix around with your hand to distribute the color.
  • Add 4-8 drops of yellow food coloring into remaining bag of sugar. Seal, and mix around with your hand to distribute the color.
  • Pour glaze over cake. Sprinkle colored sugar over top.

King cake 2

Zucchini-Pecan Cake w/Cream Cheese Frosting

27 May

I made this in honor of National Pecan Day (4/14). It’s an adaptation of a recipe I found on bon appetit’s website by Ian Knauer who said “carrot cake was the inspiration for this delicious dessert”. It does have some similar qualities but is excellent in it’s own right.

Time: 1hr + cooling time        Serves: 8-10

Ingredients


  • Cake


  • nonstick cooking spray
  • 1 cup unbleached white flour
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 3/4 cup olive oil (not extra-virgin)
  • 1 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini
  • 3/4 cup toasted pecans, chopped + a handful for garnish.
  • Frosting


  • 4 oz cream cheese, room temperature
  • 3 tbsp butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1 tbsp+ orange zest

How to make it


  • Cake


  • Preheat oven to 350F. Line two 9″ diameter cake pans w/parchment paper. Spray with cooking spray.
  • Combine flours, baking powder, salt, cinnamon, nutmeg, and alspice in medium mixing bowl. Blend well. In a separate large bowl, combine oil, sugar, eggs, and vanilla. Mix until well blended. Fold in flour mixture, then zucchini and pecans. Divide evenly between two cake pans.
  • Bake cake about 45 minutes, or until tester inserted in center comes out clean. Cool completely in pan on rack until completely cool (very important!) at least one hour. Turn cakes out and peel off parchment paper.
  • Frosting


  • Combine cream cheese and butter in a mixing bowl, using an electric mixer. Add vanilla, cinnamon, orange zest and sugar. Spread about half onto one top, place other cake on top lining up the sides as closely as you can. Use the rest of the frosting to cover the top & sides. Sprinkle a handful of pecans on top.