Skip to main content

My submission for MM: Spring cakes

The entire day has been quite tiresome, especially because I could not figure out for the longest time why I was hungry almost 3h after lunch (usually I can go on for about 5 to 6h!). Then I realized it was the brown rice (healthy but not quite enough- you see I have abig appetite!). Anyway after we shopped for a few things at local grocer, we ate at Qdoba (this was at 6:30PM- both of us could not withstand the hunger pang anymore). So why I am telling you this story- I have no idea!
But I do want to share with you a recipe that I saw on Foodnetwork. I had been planning to make it for so long (Well ever since Meeta announced the monthly mingle theme) and finally got to making it today (a day before the deadline). I made a few additions that are noted in red italics

Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1- 1 1/2 tsp grated nutmeg
  • 1 tsp cinnamon powder

Strawberries and Cream:

  • 2 cups strawberries
  • 1 tablespoon granulated sugar
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 tsp rose extract
  • 4 tbsp cottage cheese mixed with about 1 tbsp confectioner's sugar
Method

For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour (I ditched the parchment!)

Whisk the flour with the granulated sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack. (Yeah do not try to cut the cake while it even warm- I did that and my cake right now is all broken and out of shape, luckily I got a small good portion where I could slice the cake)

For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar, vanilla and rose extract to soft peaks. Refrigerate until ready to use.

To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the cottage cheese, add the sliced berries and top with whipped cream (This is the bottom layer). Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries.

This cake goes to Meeta's MM:Spring cake series

Posted by Picasa
Labels:

Comments

Post a Comment

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli
7 comments
Read more

Noel Nut balls

Oops, I forgot to post my day 4 recipe for the marathon, I did post day 5 with the chocolate cake! Anyway barring that mistake, this would be the day 6 of the marathon and the 11th in my books (confusing numbers eh?!) Well these are yet another batch of cookies that I made to be sent to friends this year- absolutely delicious people! A success story modified from the Martha Stewart recipe for Noel Nut balls , I am beginning to like her cookie recipes... Ingredients 1/2 cup unsalted butter, room temperature 1/2 cup vegetable shortening 2 tbsp honey 1 tsp orange juice 2 1/4 cups sifted all-purpose flour 3/4 cup chopped pecans (best if chopped by hand) 1/2 cup sifted confectioners' sugar, plus more for rolling 1/4 tsp salt 1/2 tsp freshly grated nutmeg 1/2 tsp clove powder Method Cream butter and honey until fluffy. Add orange juice, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt, nutmeg, clove powder. Add
6 comments
Read more

Cookies galore for friends- Lime Meltaways

All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion and desire- Aristotle You do understand that I had to do this, don't you? The 7 day-7 recipe marathon that a lot of us have signed up for, check Nupur's blog to check about rest of the players. This year, just like the last, I am making a bunch of cookies for friends. Lime meltaways as Martha Stewart calls them are the first of the lot. They have the very refreshing, very familiar citrus flavor and they were so delicate that I decided not to ship them. Ingredients 12 tbsp (1 1/2 sticks) unsalted butter, room temperature (I did half butter and half crisco vegetable shortening) 1 cup confectioners' sugar Grated zest of 2 limes 2 tbsp freshly squeezed lime juice 1 tbsp pure vanilla extract 1 3/4 cups plus 2 tbsp all-purpose flour 2 tbsp cornstarch 1 tsp freshly grated nutmeg 1 tsp ginger powder 1/4 teaspoon salt Method Cream butter and 1/3 c
5 comments
Read more