Tuesday, December 16, 2008

Clementine and Walnut Cake

Clementine and Walnut Cake

From Simone Ortega's 1.080 recetas de cocina


Sponge Cake:
  • 3 eggs, whites and yolks separated
  • Their weight in sugar
  • The weight of two eggs in flour
  • 100 gr. butter, melted
  1. Beat egg whites with a pinch of salt, until firm.
  2. Add the egg yolks one at a time and then the sugar. Keep stiring.
  3. Add the flour by tablespoons. Don't overstir, the cake would become hard. Now put in the melted, cold butter. Stir.
  4. Grease your cake tin and sprinkle it with some flour.
  5. Cook at 180ºC in a pre-heated oven during 45 min. to one hour.
  6. Let the cake rest some minutes in the pan, take it out and put it on a rack to cool down. Slice it horizontally, you have now two halves.
  • 3 egg yolks
  • 150 gr. powdered sugar
  • 150 gr. melted butter
  • juice of two clementines
  1. In a bowl,mix the egg yolks with sugar and juice. Add carefully the butter. Stir until it all comes together.
  2. Spread half this cream onto the bottom half of the cake. Put the other half on the cake and spread it with the rest of the cream.
  • 4 to 5 clementines
  • 100 gr. sugar
  • 115 ml. water
  • 100 gr. walnuts, in halves
  1. Make a syrup with the water and sugar, you have to cook it on the stove for 5 min. give or take. Put clementine's segments in the syrup and cook them together 10 min. Drain and let them cool down a little.
  2. Arrange the segments on the cake gracefuly.
  3. Garnish with the walnut halves.
  4. Serve cold.
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Monday, December 15, 2008

Walnut and chocolate Cake

I felt like baking a creamy tart. Just like that. But as it turns out it's my best half birthday, and in spite of the fact that his favorite cake is the hazelnut cake, he has authorized me to choose the cake I liked most to bake. I guess he let me because he knew I was going to make it anyway...

The choise was a tough one, there are so many mouthwatering recipes out there... Finally I chose this one, it was delicious!. This is a flour free cake which gave the cake a totally different consistency. The filling was not stickly sweet at all, but refreshing thanks to the lemon juice and the result was frankly moist. I found the recipe here. Exceptfor the decoration, it was late and I didn't feel like grating walnuts, I didn't change a thing in the recipe.

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Wednesday, December 10, 2008

Peanut Wafers

I love nuts. All kinds of nuts. Some of them I just can't resist. Like with pistachios and honey roasted peanuts. If there's an opened can, I can't stop until there's not one left. I must work on my selfcontrol...

The other day I stumbled on this recipe here. I visit this page on a daily basis, because her author has an spectacular output concerning cookies, sometimes more than one recipe a day. It's admirable...

To the point, it was clear I couldn't live one more day without making these cookies. To be honest, mine look rather different from hers. Maybe it's because I put a lot less sugar in them, after trying the dough (raw) I thought I didn't need the extra 3/4 cup sugar... I have no doubt that both versions are to dye for...

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Tuesday, December 9, 2008

Cupcakes with Pears, Cashews, Coffee and Caramel

I found this recipe here. They struck me as mouthwatering and original. Nevertheless, they hit me in a creative moment and I introduced some variations, so I'm going to write my version. I suspect that in the original recipe, caramel was just meant to caramelize pears and nuts. I ended up with quite some sauce so I added it to the dough. That made these cupcakes very toffee-like, huuummm, delicious...

Cupcakes with pears and cashews
About 18 cupcakes

  • 1 1/3 cups flour
  • 1/2 cup sugar
  • 1 sachet baking powder (about 8 grs.)
  • 1 pinch salt
  • 2 eggs
  • 1 cup milk
  • 65 ml sunflower oil
  • 2 pears, cut into little pieces
  • 1/2 cups cashews, chopped
Caramel sauce:
  • 1/2 cup sugar
  • 2 tablespoons butter
Coffee glaze:
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoon strong coffee
  1. In a skillet, melt sugar until it becomes golden. Add butter and when it's melted, add brown cashews and pears.
  2. In a bowl, mix flour, sugar and baking powder. Reserve.
  3. Combine eggs, milk and oil in another bowl. Add this mixture to the flour. Stir just enough to combine, if you stir too much, cupcakes will harden.
  4. Add caramelize pears and cashews carefully.
  5. Prepare some cupcakes papers or tins. Fill them up to 3/4 partes and bake them in preheated oven at 180º C for 20 minutes proximately.
  6. For the glaze, mix powdered sugar with coffee. Poke some holes in the still hot cupcakes and brush them with the glaze.
These cupcakes are very spongy and juicy. This taste mixture, pears, toffee, coffee and cashews is a good combination. I hope you enjoy them as much as we did.
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