I always try to cook something green on St. Patrick's Day, last year I made some delicious chocolates and two years ago, a green tea bread . This year I was traveling on that date and could not prepare anything special for that day, but I did not want...
Wednesday, April 20, 2016
Sunday, April 3, 2016
Orange-blossom-bundt-cake-with-white-chocolate-ganache.
Ingredients
Cake:
Nonstick cooking spray, for pan
1 3/4 cups all-purpose flour
1/2 cup fine white cornmeal (stone-ground)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/4 cups buttermilk
2 tablespoons grated orange zest
2 teaspoons orange blossom water
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs
Ganache:
2 1/2 ounces heavy cream (a generous 1/4 cup)
6 ounces white chocolate chips
1 1/2 teaspoons grated orange zest
1 teaspoon orange extract
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Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Grease a Bundt pan with cooking spray; if your Bundt pan isn't nonstick, oil it and dust with flour.
In a large bowl, combine the flour, cornmeal, baking powder and salt. Whisk until well combined.
In another bowl, stir together the buttermilk, orange zest and orange blossom water.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light yellow and fluffy, about 5 minutes. Reduce the speed and mix in the eggs, one at a time. Mix in half the flour mixture, then all of the buttermilk mixture, and, finally, the remaining half of the flour; at each step, mix until just combined. Pour the batter into the prepared Bundt pan.
Bake on the middle rack until golden brown and just beginning to pull away from the edges, 35 to 40 minutes. Cool the cake in the pan on a rack for 20 minutes.
Meanwhile, make the ganache: Bring the cream to a simmer in a heavy-bottomed saucepan over medium heat, about 3 minutes.
While the cream is heating, combine the white chocolate chips, orange zest and orange extract in a heat-proof glass bowl, and set the bowl over the cream. When the cream reaches a simmer, pour it over the chocolate and let sit for 1 minute to begin to melt; then stir with a rubber spatula until smooth. Allow to cool slightly, about 10 minutes, stirring every couple minutes to ensure even cooling.
Invert the cake onto a rimmed plate and drizzle the top with ganache. Serve warm or at room temperature.
Recipe courtesy of Damaris Phillips
Lemon Yogurt Cake
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
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Directions
Watch how to make this recipe.
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. 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, 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.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe.html?oc=linkback
Banana Walnut Bread
Ingredients
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup toasted walnut pieces
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Directions
Watch how to make this recipe.
Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe.html?oc=linkback
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