Читать книгу The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking - Tarek Malouf - Страница 6
ОглавлениеGooey Butter Cake
Oatmeal Spice Cake
7Up Pound Cake
Black Fruitcake
Molasses Pecan Crumb Cake
Kentucky Bourbon Cake
Chocolate Bundt Cake
Ozark Pudding Cake
Gingerbread Cake
Tunnel of Fudge Cake
Upside-down Pear Cake
Gooey Butter Cake
This cake of two parts, a yeast dough base and soft, gooey topping, originates in St Louis, Missouri. Remember to take it out of the oven while still very slightly wobbly – it will firm up and set as it cools.
Makes one 23 x 32cm (9 x 13in) cake, to slice as desired
For the cake
55ml (2fl oz) whole milk
55ml (2fl oz) water
50g (2oz) unsalted butter
2½ tsp dried active or instant yeast
265g (9½oz) plain flour
50g (2oz) caster sugar
½ tsp salt
1 large egg
For the gooey butter filling
310g (11oz) unsalted butter, softened
160ml (5½fl oz) condensed milk (sweetened)
160g (5½oz) golden syrup
2 large eggs
90g (3oz) plain flour
1½ tsp vanilla extract
Pinch of salt
Icing sugar, to decorate
One 23 x 32cm (9 x 13in) tin
1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the tin with butter and dust with flour.
2. Heat the milk, water and butter in a small saucepan over a low heat until the butter has melted. Allow to cool until lukewarm, sprinkle the yeast over the top and stir. Leave for 10 minutes.
3. Put the flour, sugar and salt in the bowl of a freestanding mixer or a bowl you can use an electric whisk in and mix together with a fork. Pour in the yeast mixture and egg and mix for 2 minutes at a medium speed, making sure you scrape down the sides of the bowl as you go, until combined. Switch to the dough hook and knead for 10 minutes on a medium speed.
4. Pour the dough into the prepared tin – it will be soft and sticky. Press the dough into the tin so that it fills it up completely, pressing it up the sides of the tin. Set aside while you make the filling. The dough will rise a little in the tin as you prepare the filling – this is normal.
5. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter for around 5 minutes on a medium-high speed until light and fluffy. Add two-thirds of the condensed milk and beat on a medium-high speed until light. Add the syrup and mix thoroughly.
6. Add the eggs, one at a time, on a lower speed, mixing in between each addition, and then continue beating on a medium-high speed for about 2 minutes until the batter is light and fluffy. Mix in the flour and remaining condensed milk, a little at a time, alternating between the two ingredients. Add the vanilla and salt at the end and mix well.
7. Spoon and spread the filling over the yeast dough and bake for 30 minutes or until golden. The filling will be slightly wobbly, but it will set as it cools. Dust the cake with icing sugar once cool.
Oatmeal Spice Cake
A moist, spiced sponge, rich with molasses and brown sugar and topped with a lovely coconut and pecan crust. Be careful when finishing the crust under the hot grill – you want it bubbly and brown, but not burnt to a crisp!
Makes one 23 x 32cm (9 x 13in) cake, to slice as desired
For the spice cake
90g (3oz) rolled oats
290ml (10fl oz) boiling water
200g (7oz) plain flour
1½ tsp bicarbonate of soda
1½ tsp ground cinnamon
½ tsp salt
½ tsp ground nutmeg
115g (4oz) unsalted butter, softened
200g (7oz) soft light brown sugar
110g (4oz) caster sugar
2 large eggs
2 tbsp pure cane molasses, such as Meridian
For the coconut topping
55g (2oz) unsalted butter
200g (7oz) soft light brown sugar
120ml (4fl oz) whipping cream
100g (3½oz) shredded or desiccated coconut
120g (4oz) chopped pecans
One 23 x 32cm (9 x 13in) tin
1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. Mix the oats and boiling water together in a bowl and set aside. In a separate bowl, sift together the flour, bicarbonate of soda, cinnamon, salt and nutmeg.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.
4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Add the molasses and mix until just incorporated. Next, add the dry ingredients on a low speed, making sure not to overbeat, until just incorporated and mixed through. Stir in the oats and water mixture by hand.
5. Pour the mixture into the prepared tin and bake for 30–35 minutes, until a skewer inserted into the cake comes out clean. Allow to cool in the tin for about an hour before you put the topping on.
6. To make the coconut topping, gently heat the butter, brown sugar and cream in a saucepan until the sugar is dissolved, and then take off the heat. Add the coconut and pecans and mix well.
7. Spread the topping over the cake and put under a hot grill for 2–3 minutes, until the topping is bubbly and browned. Do not step away from the grill – it can burn very easily.
7Up Pound Cake
Recipes using various carbonated soft drinks abound in vintage American recipe booklets. Most church groups and school parent-teacher associations still produce these spiral-bound booklets, with recipes donated by their members. This simple pound cake is made moist and slightly citrusy by using 7Up, but you can substitute your own favourite lemony fizzy drink.
Makes one 900g (2lb) loaf cake, to slice as desired
165g (6oz) unsalted butter
320g (11oz) caster sugar
3 large eggs
200g (7oz) plain flour
1 tsp grated lemon zest
½ tsp vanilla extract
90ml (3fl oz) (less than a third of a can) 7Up or other lemon-lime carbonated drink
One 900g (2lb) loaf tin
1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the loaf tin with non-stick baking parchment.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 10 minutes on a medium-high speed until very light and fluffy.
3. Add the eggs, one at a time, mixing after each addition, beating only until just incorporated. Remember to scrape down the sides of the bowl occasionally. Mix in the flour, lemon zest and vanilla extract until thoroughly mixed, but do not overbeat. Fold in the 7Up or equivalent by hand.
4. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour or until a skewer inserted into the cake comes out clean and the top bounces back when lightly touched. Cool briefly in the tin and then transfer to a wire rack to cool completely.
Black Fruitcake
We couldn’t resist including this traditional Southern recipe, rich with boozy fruits, molasses, dark sugar and spices. As with all fruitcakes, if you make this a few months in advance and season it with rum every few days, it’ll be so much better.
Makes one 25cm (10in) ring cake or two 900g (2lb) loaf cakes, to slice as desired
100g (3½oz) prunes, pitted and chopped
125g (4½oz) dates, pitted and chopped
100g (3½oz) currants
100g (3½oz) raisins
60g (2oz) each candied orange and lemon peel
60g (2oz) candied pineapple
75g (2½oz) glacé cherries, halved
300ml (10½fl oz) ruby port
160ml (5½fl oz) dark rum
270g (9½oz) plain flour
2 tsp bicarbonate of soda
1 tsp each ground allspice
and cinnamon
¾ tsp each ground nutmeg, mace and cloves
½ tsp salt
150g (5½oz) unsalted butter, softened
200g (7oz) dark muscovado sugar
3 large eggs
80g (3oz) pure cane molasses, such as Meridian
1½ tsp vanilla extract
115g (4oz) pecans or walnuts, coarsely chopped
One 25cm (10in) ring mould or two 900g (2lb) loaf tins
1. In a large Tupperware or glass container with a lid, combine the dried, candied and glacé fruits with 200ml (7fl oz) of the port and all the rum and cover. This should be kept at room temperature for at least 2 days – stirring twice a day. It can be left for up to 6 weeks.
2. Preheat the oven to 150°C (300°F), Gas mark 2 and grease the ring mould or loaf tins with butter.
3. In a large bowl, sift together the flour, bicarbonate of soda, spices and salt.
4. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy.
5. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition and beating well. Mix in the molasses and vanilla on a low speed, and then add the dry ingredients, a few tablespoons at a time. Stir in the fruit and nuts by hand, with any leftover soaking liquid. The fruit and nuts and liquid can be puréed if you prefer a more smooth-textured cake.
6. Scrape the batter into the prepared ring mould or loaf tins and bake for 1 hour 30 minutes–1 hour 50 minutes, until a skewer inserted into the cake comes out clean. Cool the cake in the tin, then skewer little holes on top and pour in the remaining port. You can also sprinkle with more dark rum if desired. Turn out the cake once the extra liquid has soaked in and cool completely.
7. Wrap the cake tightly with baking parchment and foil and store at room temperature for at least a week before eating. If fully sealed, the cake can be stored for a further two to three months, and ‘seasoned’ every few days with some more rum.
Molasses Pecan Crumb Cake
Molasses was historically imported into America from the Caribbean and continued to be the main form of sweetener until around World War I, as normal sugar was very expensive. Still commonly used in American baking, it makes things moist and rich and irresistible.
Makes one 23cm (9in) cake, to slice as desired
For the crumb topping
70g (2½oz) dark muscovado sugar
100g (3½oz) plain flour
55g (2oz) unsalted butter, cut into small cubes
50g (2oz) pecans, finely chopped
For the cake
200g (7oz) golden caster sugar
170g (6oz) unsalted butter, melted
175g (6oz) pure cane molasses, such as Meridian
2 tsp vanilla extract
2 large eggs
355g (12oz) plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp bicarbonate of soda
½ tsp salt
235ml (8fl oz) warm coffee (filter or instant)
75g (2½oz) pecans, chopped
One 23cm (9in) deep spring-form cake tin
1. Base line the spring-form cake tin with non-stick baking parchment. Preheat the oven to 175°C (350°F), Gas mark 4.
2. To make the crumb topping, mix the muscovado sugar and flour in a bowl. With cold, dry fingers, rub the cubes of butter into the sugar and flour to make crumbs. With a fork, mix in the pecans. Put into the fridge while you make the cake.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the sugar, butter, molasses and vanilla on a medium speed until very well mixed and smooth.
4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Sift together the flour, ginger, cinnamon, allspice, bicarbonate of soda and salt. Mix in the flour and spices and the coffee, alternating between the two, starting and finishing with the flour and spices. Add the pecans and mix in by hand.
5. Pour the batter (it will be thin) into the prepared spring-form tin. Sprinkle evenly with the crumb topping that has been chilling in the fridge.
6. Bake for about 50 minutes–1 hour until the top is firm and springy and a skewer inserted into the cake comes out clean. Best served warm after cooling for 30–45 minutes.
Kentucky Bourbon Cake
You don’t have to use actual Kentucky bourbon for this cake – any whiskey will do, but bourbon does make it that extra bit authentic. Close your eyes after a few slices and you could actually be in the Bluegrass State!
Makes one 25cm (10in) ring cake, to slice as desired
For the cake
375g (13oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
225g (8oz) unsalted butter, softened
300g (10½oz) caster sugar
100g (3½oz) soft light brown sugar
4 large eggs
60ml (2fl oz) Kentucky bourbon or whiskey
235ml (8fl oz) buttermilk
For the glaze
85g (3oz) unsalted butter
150g (5½oz) caster sugar
60ml (2fl oz) Kentucky bourbon or whiskey
One 25cm (10in) ring mould
1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the ring mould with butter and dust with flour and set aside.
2. In a bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Set aside.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugars together for around 5 minutes on a medium-high speed until light and fluffy.
4. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. In a small jug, mix together the bourbon and buttermilk by hand. Add the flour mixture to the bowl in three additions, alternating with the bourbon and buttermilk, adding the flour first. Only mix until the ingredients are just incorporated. Finish mixing in the last addition by hand.
5. Pour the batter into the prepared ring mould and bake for 40-45 minutes. When the cake is golden on top and bounces back when lightly touched, remove from the oven and leave in the mould.
6. To make the glaze, combine the butter, sugar and bourbon in a saucepan. Place over a low heat and cook just until the butter melts and the sugar is dissolved, then whisk vigorously to combine.
7. Take the cake, which should still be in the mould, and poke holes all over the top of the cake with a skewer. Pour three-quarters of the glaze slowly over the cake, letting it soak in carefully. Save the remaining quarter of the glaze.
8. Allow the cake to cool for 30 minutes, then flip over and turn out of the mould. Brush the remaining glaze over the top of the cake.
Chocolate Bundt Cake
Yes, you read correctly, this cake contains mayonnaise! Many vintage American recipes substituted processed shortcuts for separate ingredients. In this extremely delicious chocolate cake, the oil or butter is replaced with mayonnaise – and before you panic, it works beautifully. American Bundt tins, which make for a prettier cake, can be ordered online and will last you for years.
Makes one 25cm (10in) Bundt cake, to slice as desired
For the cake
270g (9½oz) plain flour
1¼ tsp bicarbonate of soda
½ tsp baking powder
¼ tsp salt
295ml (10½fl oz) buttermilk
70g (2½oz) cocoa powder
235g (8oz) mayonnaise
2 large eggs
165g (6oz) soft light brown sugar
160g (5½oz) caster sugar
1½ tsp vanilla extract
60g (2oz) dark chocolate (minimum 70% cocoa solids), coarsely chopped
For the chocolate glaze
2 tbsp golden syrup
2 tbsp water
55g (2oz) caster sugar
85g (3oz) dark chocolate (minimum 70% cocoa solids)
One 25cm (10in) Bundt pan or ring mould
1. To make the cake, preheat the oven to 175°C (350°F), Gas mark 4. Grease the Bundt pan or ring mould with butter and dust with flour and set aside.
2. In a bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Set aside.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, mix together the buttermilk, cocoa, mayonnaise, eggs, both sugars and vanilla. Mix until smooth. Fold in the dry ingredients and chocolate by hand and make sure everything is well mixed.
4. Pour and scrape the batter into the prepared mould and bake for 45–50 minutes. When the cake bounces back when lightly touched, remove from the oven and leave in the mould to cool for about 20 minutes, then turn out onto a wire rack to cool completely.
5. To make the glaze, put the syrup, water and sugar into a small pan over a low heat until the sugar has dissolved. Remove from the heat and allow to cool to warm. If you add the chocolate when the mixture is too hot, the chocolate will seize. Stir in the chocolate until it’s smooth. Cool until slightly thickened and then spread or drizzle over the cake.
Ozark Pudding Cake
The Ozark Mountains are mostly in Missouri and Arkansas, and this baked-in-a-skillet cake was supposedly the favourite of President Harry S. Truman, a Missourian. If you want to experiment a little, use pears instead of the apples, but make sure you choose a firm-fleshed variety so that they don’t turn too mushy when baked.
Makes one 25cm (10in) cake, to slice as desired
2 large, ripe, firm apples (such as Pink Lady), peeled, cored and cut into quarters
135g (5oz) plain flour
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
60g (2oz) unsalted butter, softened
200g (7oz) caster sugar, plus 1 tsp for sprinkling on top
1 large egg
1 tsp vanilla extract
55g (2oz) toasted flaked almonds
One 25cm (10in) cast-iron skillet or ovenproof pan
1. Preheat the oven to 175°C (350°F), Gas mark 4. Grease the bottom and sides of the skillet or ovenproof pan with butter.
2. Finely chop one of the apples. The other apple should be thinly sliced vertically. Sift together the flour, baking powder, ginger and salt into a bowl.
3. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together on a medium speed just until it resembles wet sand. Do not cream to light and fluffy.
4. Add the egg and vanilla and blend on a medium-high speed until light and fluffy. Turn down the speed to low and add the flour mixture in one addition. Mix until just blended – this batter will be stiff. Fold in the chopped apple and half the almonds and stir a couple of times by hand until just blended.
5. Drop the thick batter onto the prepared skillet or ovenproof pan and smooth down gently to make an even level. Arrange the apple slices on top of the batter – fanning out the slices around the centre. Sprinkle the remaining almonds and 1 teaspoon sugar over the top.
6. Bake in the oven for 35–40 minutes until the cake is golden in colour and bounces back gently when lightly touched. The cake will continue to cook in the skillet when removed from the oven, so be careful not to overcook. Serve warm on the day it is baked.
Gingerbread Cake
This cake is seriously dense and rich. Using a combination of dark sugar, dark honey and molasses adds to the intensity and keeps the finished cake moist and slightly sticky. You can make it zingier by adding another tablespoon or two of freshly grated ginger. Eat plain or with some whipped cream to balance it out.
Makes one 23cm (9in) square cake, to slice as desired
225g (8oz) unsalted butter
120ml (4fl oz) water
175g (6oz) pure cane molasses, such as Meridian
175g (6oz) dark honey (chestnut or darker wildflower)
215g (7½oz) dark muscovado sugar
400g (14oz) plain flour
1½ tsp bicarbonate of soda
½ tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp allspice
¼ tsp ground cloves
3 large eggs
120ml (4fl oz) whole milk
1 tbsp grated fresh ginger
One 23cm (9in) square tin
1. Preheat the oven to 170°C (325°F), Gas mark 3. Line the tin with non-stick baking parchment on the bottom and up the sides.
2. Place the butter, water, molasses, honey and muscovado sugar in a saucepan and put on a low heat. Stir frequently and cook until the butter has melted and everything is thoroughly mixed together – do not allow to boil. Remove from the heat and set aside to cool.
3. In a bowl, sift together the flour, bicarbonate of soda, salt and spices. Set aside.
4. When the molasses mixture has cooled enough so that it’s just lukewarm transfer to a mixing bowl, add the eggs, one at a time, beating well after each addition. Add the milk and mix to combine well. Fold the dry ingredients into the batter. There may be some lumps, but don’t worry as long as most of them have been mixed in. Don’t vigorously mix. Finally, stir in the grated fresh ginger.
5. Bake in the oven for 1 hour–1 hour 15 minutes, or until the top bounces back when lightly touched and a skewer inserted into the cake comes out clean. Cool for at least 15 minutes in the tin before turning out onto a wire rack to cool completely. The cake can be served with whipped cream, if desired.
Tunnel of Fudge Cake
This recipe is adapted from the runner-up in the 1966 Pillsbury Bake-Off. The original recipe used Pillsbury powdered mix and became an instant hit after the company printed it in newspaper ads. The cake will have a gooey middle, so don’t test it with a skewer. And use the nuts or it won’t work!
Makes one 25cm (10in) Bundt cake, to slice as desired
For the cake
390g (13½oz) unsalted butter, softened
375g (13oz) caster sugar
6 large eggs
250g (9oz) icing sugar, stirred to lighten and smooth out
305g (11oz) plain flour
90g (3oz) cocoa powder
1 tsp vanilla extract
250g (9oz) chopped walnuts
For the chocolate glaze
90g (3oz) icing sugar, sifted
30g (1oz) cocoa powder
4 tbsp warm milk
One 25cm (10in) Bundt pan or ring mould
1. To make the cake, preheat the oven to 170°C (325°F), Gas mark 3. Grease the Bundt pan with butter and set aside.
2. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, beat the butter and sugar for about 5 minutes on medium speed until light and creamy. Lower the speed and add the eggs, one at a time, scraping down the sides of the bowl after each addition and mixing until just incorporated. Gradually add the icing sugar, mixing well. Add the flour, cocoa, vanilla and walnuts and mix until just combined.
3. Scrape the batter into the Bundt pan and smooth the top. Bake for 55–60 minutes. The cake will not be done in the centre, but will be dry on top and separated slightly from the sides of the pan. Remove from the oven and let stand in the pan on a wire rack for 1 hour. Loosen from the sides gently with a spatula after 1 hour and allow to cool in the pan for a further hour. If you take the cake out of the pan too early, it can fall apart. Remove from the pan by inverting the cake onto the rack, then cool completely.
4. To make the glaze, combine the glaze ingredients in a small bowl and beat with a whisk until smooth.
5. While the cake is still on a wire rack, place a sheet of greaseproof paper or a large plate under the rack to catch the drips. Spoon the glaze over the top of the cake, letting it drip down the sides. Let stand to set the glaze, then transfer carefully to a cake plate to serve.
Upside-down Pear Cake
We suppose you could use apples instead of pears, but pears work so well with the sponge and look like jewels when you turn the cake out on to your serving plate.
Makes one 23 x 32cm (9 x 13in) cake, to slice as desired
For the caramelised pears
6 large, ripe pears, peeled, cored and quartered lengthways
3 tbsp fresh lemon juice
40g (1½oz) unsalted butter
80g (3oz) caster sugar
130ml (4½fl oz) Kentucky bourbon or whiskey
For the cake
195g (7oz) plain flour
1½ tbsp ground ginger
1½ tsp ground cinnamon
½ tsp ground cloves
½ tsp grated nutmeg
½ tsp salt
160g (5½oz) unsalted butter
75g (2½oz) dark muscovado sugar
4 large eggs
170g (6oz) pure cane molasses, such as Meridian
3 tbsp boiling water
1½ tsp bicarbonate of soda
One 23 x 32cm (9 x 13in) tin
1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.
2. To make the caramelised pears, mix the pears with the lemon juice. In a large frying pan, melt the butter and sprinkle with half the caster sugar. Put the pear quarters into the pan. Cook for about 5 minutes until brown on one side. Turn and cook for a further 5 minutes until the other side is brown. With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.
3. Add the bourbon and the rest of the caster sugar to the pan and cook and stir frequently for about 5 minutes until the mixture becomes syrupy. Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.
4. Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same way, with the tapered ends lying in the same direction. Set aside.
5. To make the cake, sift together the flour, spices and salt in a bowl.
6. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Only beat until just incorporated. Add the molasses and beat for a few moments longer to mix.
7. In a small bowl, add the boiling water to the bicarbonate of soda and set aside. Add half the flour mixture to the creamed mixture on low speed. Then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well incorporated. It will look like the mixture has split, but that is correct.
8. Scrape the mixture into the tin on top of the arranged pears and bake for 25 minutes. Reduce the oven temperature to 165°C (325°F), Gas mark 3 and bake for 10–15 minutes longer. The top should bounce back when lightly touched. Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully (but quickly) turn upside down.
