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Coffee and walnuts sponge cake

Hi,

Some weeks ago while visiting a FNAC store I saw a book (Saved by cake) and just take a look on it, I opened it randomly and found a title which caught my eyes on “Coffee and walnuts sponge cake”, I did not read the recipe just try to cook one which can fit on the title, and this is the result.

Ingredients:

  • 3 eggs
  • 200 gr sugar
  • 80 gr coffee
  • 120 gr condensated milk
  • 50 gr olive oil (or 100 gr melted butter)
  • Lemon zest
  • 350 gr flour
  • Baking powder
  • 100-150 gr walnuts

Hi, this is special way to prepare sponge cake, it’s a really simple recipe and delicious.

Let’s start adding 3 eggs on a bowl, also add 200 gr of sugar, a mix of 80 gr of expresso coffee, 120g of condensated milk, and 50 gr of olive oil (or 100 gr melted butter). Whisk it until well mixed. Then add lemon zest and 350 gr of flour with baking powder (about 16 gr), add the flour on 3-4 batches passing it through a colander, on each batch whisk it well until everything is well combined. Finally add 100-150 gr of walnuts and mix uniformly.

To bake it brush a mold with a bit of olive oil or butter, the base and the walls. Put the sponge cake dough on the mold, and let rest while the oven heat to 350º F (180ºC) then bake the sponge cake for 30 minutes, let cold and it’s ready to eat.

As you can see a super easy recipe, and it worths to taste it 🙂

Coffee and walnuts sponge cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

King Cake (Roscón de Reyes)

Hi,

Someweeks ago Ibán Yarza, which is a bread enthusiast and translator into spanish of Dan Lepard’s books about bread, give a training session about Christmas breads, focusing on panettone and King Cake (Roscón de Reyes in Spanish); cooking a panettone is a way complicated but the King Cake is more affordable, even it has a considerable amount of work behind. You need patience and time to prepare it, and on this recipe I will show you how to cook 2 King Cakes.

This cake is very typical in Spain on Epiphany day. Sometime some surprises are hidden in the dough: a king and a bean, the one finding the king is crowned and the one finding the bean must pay  the cake 🙂

Ingredients (for 2 king bakes):

  • 250 ml milk
  • Skin of a lemon and an orage
  • 1 cinnamon stick
  • 440 gr flour
  • 80 gr sugar
  • 5 gr dry baker’s yeast (or 15-20 if it is fresh)
  • 3 eggs
  • 60 g unsalted butter
  • 2 teaspoons of orange blossom water
  • 4 teaspoons of rum
  • Candied fruit (for decoration)
  • Sliced almonds (for decoration)

First day we will prepare a preferment, to prepare it add about 250 ml of milk in a pot, adding also the skin of a lemon and an orange and a cinnamon stick. Let the milk boil for 2 or 3 minutes taking care it does not overflood the pot. Wait for the milk to reach ambient temperature and add on a bowl 100gr of flour, half teaspoon of dry baker’s yeast and 60 gr of previously boiled milk, knead it in the same bowl, form a ball and cover with transparent film, let rest for at least a night.

Next day remove the film and add 340gr of flour, 80 gr of sugar, about 4 gr of dry baker’s yeast, half teaspoon of salt, 2 teaspoons of orange blossom water, 4 teaspoons of rum, 2 eggs and 120 gr of milk boiled the day before. Mix well all ingredients helping you first with a spoon or spatula and then use your hands. When everything is well mixed it’s time to knead on the table, so put the content of bowl in the table and help you with a spatula to get the most part of dough which will be stick to the walls of the bowl.

And now it’s time to knead, use your hands as showels with all your 4 fingers stuck on each other (the less surface you offer to the dough the less will get stuck to your hands), pass your hands under the dough touching your fingers, hold (without pressing) the dough with your thumbs in the middle of dough, lift the dough, drop it to the table, drag it to you and with a wrist move fold the dough and separate your hands, now you need to repeat the move placing your hands on 90 degrees. Hope it is more clear watching the video 🙂

It will take you some time to knead it, about 10 to 15 minutes, you can take some rests collecting the dough stuck on the table with the help of a spatula, let the dough rest for 2-3 minutes and it will be more easy to handle. No stress no hurry up, just take your time, and take as rests as you need. After kneading, kneading and kneading the dough will be less sticky, and each time you lift it there will be almost no dough on the table, when the dough is in this state help you with a spatula to give the dough a round form as you can see in the video. Cover with a dishcloth and let ferment for about 1 hour.

You will see how the dough increased it’s volume, this  is always amazing to see. Extend with your hands the dough and place over it 60 gr of unsalted butter, take the butter out of fridge some hours before. Integrate the butter on the dough and knead again as before, until you get a shiny and soft silky dough, again give it a round form with a spatula and cover with a dishcloth and let ferment for about an hour.

Divide the dough in 2 parts. With each part we will knead it for just one minute or two and help again with the spatula to give int a round form. Insert a finger in the middle and then with some skill form a kind of bagel. When formed put each part over an oven paper and brush them with a whisked egg, taking care to brush all the dough. Let rest for some hours.

After resting we can brush it again the the whisked egg, and decorate them with candied fruit (I used oranges and cherries) sliced almods, even you can place bands of sugar.

Cook in the oven at 400ºF (200º C) for 14-17 minutes, until it gets a nice colour. Let cold and enjoy! You can also cut it in half and stuff with cream, custard, chocolate …

King cake

Here you can take a look on how it is cooked in the oven on a high speed camera 🙂

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Sweet potato sponge cake

Hello,

In Catalonia is very typical to see small stands on the street selling roasted chestnuts and sweet potatos when Halloween it’s getting close. In fact Halloween for us in the “chestnut day” and it is very typical to eat roasted chestnuts often also with sweet potatoes and with a special sweet wine called Moscatel (Muscat). But as long as I really like sweet potatos, I like to try another ways to eat them besides roasted. So I experimented time ago trying to use the sweet potato in a sponge cake with really nice results, and I come to you today with this recipe. And perhaps you can replace sweet potato with pumpkin, for a halloween sweet recipe 🙂

Ingredients:

In a big bowl let’s add 350 gr of flour, passed through a colander, one baking powder envelope, 200 gr of sugar, 100 gr of olive oil or vegetable oil, 200 gr of milk, 4 eggs, grate some lemon skin (try to grate only the yellow part, as the white one is bitter) and finally peel a sweet potato, grate it and add to the bowl.

Now whisk everything for some minutes until it’s well combined.

Use a bit of butter to grease the mold you will use to bake the sponge cake. Empty the bowl in the mold and cook in the oven at 350 F (180 C) for 30 minutes, let cold and it’s ready to eat.

sweet potato sponge cake

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Quesada pasiega

September 9, 2012 1 comment

Hello,

Quesada pasiega is a very typical dessert in Cantabria, a region in North Spain, it’s quite similar to a cheesecake but this recipe does not use cheese at all, instead it uses Cuajada, if you cannot find cuajada, perhaps you can replace it with ricotta. This dessert is really easy to prepare and it’s really nice, I bring it to work so colleagues could taste it, and it was really a success.

Ingredients:

Add 3 eggs in a bowl, 200 gr of sugar, grate the skin of one lemon, 80 gr of butter (melted or out of fridge for some hours) and a bit of ground cinnamon. Whisk well. Then add 150 gr of flour and whisk well again. Finally add 1 kg of cuajada and give it a last good whisk.

Finally fill molds with the mix, with a maximum height of 3-4 centimeters and cook in the oven at 350ºF (180º F) for 50 minutes, or perhaps more, until the surface gets slightly toasted. Don’t worry if you see it grow too much in the oven, it will reduce its size while cooling.

As you can see a really easy recipe, perhaps the only non easy part could be find the cuajada 🙂

Quesada pasiega

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Fried milk

Hello,

Fried milk is a very typical dessert in north Spain, it’s tricky to cook until you don’t get the right measures, once you got them it’s quite easy, but it requires some time to prepare.

Ingredients:

  • 1 litre milk
  • 100 gr corn flour
  • 150 gr sugar
  • 1 lemon
  • Ground cinnamon
  • 1 stick cinnamon
  • Flour
  • 1 egg
  • Vegetable oil

Start boiling 850 ml of milk, with a stick of cinnamon and 100 gr of sugar. Move it to dissolve the sugar. Add also some skin of lemon, cut really thin to avoid the white part which is bitter.

While the milk heats up, in a bowl mix 100 gr of corn flour with 150 ml of milk.

Once the milk is boiling be careful to avoid  flood over the pot, shut down the fire and remove cinnamon stick and lemon skin. Add the milk mixed with corn flour and move with a wooden spoon for some minutes until it’s well mixed and without grumes.

Turn over a rectangular or square recipient, I’ve used silicon mold for easy unmold. Let rest for 1 hour and half, and 1 hour in the fridge. On a silicon mold the unmold process will be very easy, cut the solidified milk in cubes.

Before frying you will pass them on egg and flour, so beat an egg and pass each cube first on the egg then on flour.

Add vegetable oil in a pot, enough to cover the cubes. When inserting a wooden spoon in the oil bubbles appear the oil temperature is right to fry. Add the cubes and remove in a short time (perhaps little less than a minute), put them on a towel paper and add over a mix of sugar and ground cinnamon (like 50 gr of sugar and 1 tablespoon of ground cinnamon). Let cold and it is ready to eat.

Fried milk

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Banana marmalade

Hello,

I don’t remember to find banana marmalade on any supermarket here in Spain, so I decided to cook it for myself. This marmalade is really awesome, try on your breakfast and you will start your day absolutely full of energy and good mood, with a double pleasure: the incredible taste and the satisfaction of eating something cooked by yourself:

Ingredients (for a 400 gr jar):

  • ½ kg bananas
  • ½ lemon
  • 150 gr sugar

Cut the bananas in small pieces. Place the bananas in a bowl, add 150 gr of sugar. This sugar not only will give sweet taste but also will preserve the marmalade. Add the juice of half lemon. Mix until well combined and let rest for at least 2 hours.

To sterilize the jar and its cover put them on separate pots with boiling water, maintain in boiling water for some minutes.

Add the banana and sugar to a pot, set on the fire and move them so the mix don’t stuck to the pot. After some minutes banana will be soft, crush them while moving. When the marmalade is getting a dense texture shutdown the fire.

Add the marmalade still hot in the jar until filling it, clean the edges and cover. Turn down the jar in order to vacuum, let stay in this position until it’s cold.

Banana marmalade

The music in the video (Airport Lounge) is composed and belongs to Kevin MacLeod (http://incompetech.com)

Puff pastry ribbons

Hello,

Sometimes I fell apart from typical recipes or recipes taken from books, friends or other sources and just try to make some recipes using my imagination. Not always the result is nice, some other times I feel there is still something to improve before publishing, and other times I think it’s not worth to spent more resources on it. This is the evolution from a recipe which was nice but still not satisfied me. Very easy to prepare if you buy the puff pastry sheets.

Ingredients (for 12 ribbons)

  • 2 puff pastry sheets
  • 1 egg
  • 2 sugar tablespoons
  • Maple syrup
  • Chocolate

Extend the puff pastry sheet and cut on to stripes (like 1,5 inches), then cut perpendicular on half. In one of half part cover with maple syrup and then add grated chocolate. Perhaps you can also replace them with honey and grated coconut, or with some marmalade.

Put together both parts of half puff pastry stripe and twist them to form a ribbon.

Add 2 sugar tablespoon to one egg and whisk it until sugar is dissolved. Paint the ribbons with whisked egg and cook at oven at 350ºF (180ºC) for 14 minutes.

puff pastry ribbons

 

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