Batter
115g butter, melted
1 egg
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/3 cup oats
2/3 cup brown flour
1/4 teaspoon cream of tartar
Sprinkling
1/8 cup white sugar
2 teaspoons cinnamon
Preheat oven to 180C. Grease a 8-by-8-inch baking tray.
Melt butter.
Cool slightly; add egg, sugar, vanilla, and beat until smooth.
Add flour, oats and cream of tartar until just combined; pour into tray.
Combine the sprinkling sugar and cinnamon; sprinkle over the batter.
Bake for 25 minutes, or until done. Cool in tray for at least 15 min before slicing.
Showing posts with label vanilla. Show all posts
Showing posts with label vanilla. Show all posts
Saturday, March 5, 2016
Wednesday, September 21, 2011
White cake with cream cheese icing
2 3/4 cups flour
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Source
Cream-Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (or more, if you like) powdered sugar
1/2 teaspoon vanilla
1 cup heavy cream
In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat it at medium speed until smooth. Pour the heavy cream in a slow, steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak, scraping the bottom of the bowl with a spatula occasionally to remove any lumps.
Makes enough to frost a two-layer cake. Can use with fresh strawberries etc.
Source
1 2/3 cups sugar; superfine sugar is best
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
Source
Cream-Cheese Frosting
1 8-ounce package cream cheese, softened
1/2 cup (or more, if you like) powdered sugar
1/2 teaspoon vanilla
1 cup heavy cream
In a mixing bowl fitted with a whisk attachment, combine the cream cheese, sugar, and vanilla. Beat it at medium speed until smooth. Pour the heavy cream in a slow, steady stream while the mixture is whipping until the mixture has fluffed up and can hold a stiff peak, scraping the bottom of the bowl with a spatula occasionally to remove any lumps.
Makes enough to frost a two-layer cake. Can use with fresh strawberries etc.
Source
Tuesday, September 20, 2011
Fig tart
Pastry:
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water
Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa
15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange
Pastry:
Grease loose-bottomed 28cm tart tin with butter.
Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.
Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.
Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.
Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.
Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.
Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.
Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.
From Good Weekend, 17 March 2007
125g butter
100g icing sugar
255g plain flour
1 vanilla pod, scored lengthwise and seeds removed (optional)
zest of 1/2 lemon
2 large egg yolks
2T cold milk or water
Frangipane:
255g ground almonds
30g blanched whole almonds
55g plain flour
255g unsalted butter
255g caster sugar
2 large eggs, lightly beaten
1 vanilla pod, scored lengthwise and seeds removed
1T grappa
15 whole figs (or stone fruit)
30g caster sugar
2T water
2 sprigs fresh thyme, leaves picked
zest of 1 orange
Pastry:
Grease loose-bottomed 28cm tart tin with butter.
Cream together butter and icing sugar, then rub in flour, vanilla seeds, lemon zest and egg yolks. When mixture looks like coarse breadcrumbs, add cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour lightly. Don't work the pastry too much or else it will become elastic and chewy instead of flaky.
Wrap in cling film and place in fridge for at least 1 hour. Remove from fridge, roll it out, and line tart tin. Place in the freezer for at least 1 hour.
Bake pastry at 180C for around 12 minutes or lightly golden. Remove from oven and turn down to 170C.
Frangipane:
Cream butter and sugar, then add ground almonds, eggs, vanilla seeds and grappa and fold until completely mixed and smooth. Place in fridge for at least 30 min to firm up.
Remove stems from figs, score each one on the top with a cross, then push up from the base with your thumb to open each fig out.
Spoon the chilled frangipane into the pastry case, then lightly push the figs into the frangipane with the scored side up. Heat the sugar with the water and drizzle this over the figs. Roughly chop the remaining almonds and sprinkle over the top with the thyme leaves and orange zest.
Bake at 170C for about 40 min or until the frangipane mixture has become firm and golden on the outside but is still soft on the inside. Allow to cool for 30-40 min. Serve with marscapone or crème fraîche.
From Good Weekend, 17 March 2007
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