Filled Coffee Cake

This month at The Cake Slice Bakers (TCS), we have the option to bake from any of our previous featured books before we start with a new book in January. Those previous books are ;

Sky High : Irresistible Triple-Layer Cakes

Southern Cakes

Cake Keeper Cakes

The Cake Book

Vintage Cakes

Great Cakes

The Southern Cake Book

Maida Heatter's Cakes

World Class Cakes

I only have five of these books and out of the five, my most favourite is The Cake Book by Tish Boyle. I have made quite a number of recipes from it with very good results. So for this month's free baking, I've made another one of her fabulous recipes, Filled Coffee Cake, which is really a sweet yeasted bread, with apple-pecan-raisin-cinnamon filling. 

Start by preparing the apple pecan cinnmon filling which needs to be cooled down before using it as a filling for the sweet bread. Chopped apples are sauteed with some melted butter, add some brown sugar, cook till apples are tender, then add some flour, cinnamon, raisins and pecans. Remove from heat and allow to cool.

The dough has the softness of a brioche dough as most sweet breads are, and lovely to work with. Soft, supple and not at all sticky. It was really easy to roll. Slice the rolled filled dough into 2 inch pieces and place in a greased springform pan, allow to rise, brush with some egg wash, then bake as directed in the recipe.

I did reduce some sugar for both the bread and the filling.

The bread bakes up really nice and golden. Allow to cool, then glaze with White Drizzle Glaze. I do not usually eat my sweet breads glazed, as I prefer them without, but for this time, I decided to include the glaze. To make the White Drizzle Glaze, mix icing sugar, vanilla extract and some cream to the desired drizzle consistency.

This sweet bread is pretty good! With moist, soft crumbs, delicious with the apple filling, a slice is just wonderful with a cup of tea. Another keeper recipe from this wonderful book!

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Rosemary Cheese Crisps

These are delightful savoury crackers, great for snacking. There's two types of cheeses used, Cheddar and Parmesan, and chopped fresh rosemary, one of my favourite herb! I have two pots of rosemary plants growing in my little potted garden, and I can smell their lovely scent each time I water the plants, or simply touch them with my fingers, love doing that! 

I've used salted butter and have omitted the salt, taking into consideration that the cheeses are already salty. The dough has to be refrigerated for at least two hours to firm up before rolling and cutting into shapes. Sprinkle some finely grated Parmesan cheese over each cracker before baking. I don't have to tell you how the kitchen smells while these are baking, so cheesy nice!

Crispy, salty and cheesy with the fragrance of rosemary. They are perfect for snacking, and especially nice with a cup of warm tea.

I have baked them a few minutes longer for crispier bite!

Rosemary Cheese Crisps
(adapted from "The Good Cookie", Tish Boyle)
1-1/2 cups all-purpose flour
1/2 cup grated white Cheddar cheese
1/4 cup plus 2 tablespoons finely grated Parmesan cheese, divided
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt (omit salt, used salted butter)
1/8 teaspoon freshly ground black pepper
9 tablespoons cold unsalted butter, cut into 1/4-inch pieces (use salted butter)
1/4 cup sour cream
2 teaspoons extra-virgin olive oil
1 large egg yolk

special equipment :
1-3/4 inch scalloped round cookie cutter

1. Place the flour, Cheddar cheese, 2 tablespoons of the Parmesan cheese, the rosemary, salt, and pepper in the bowl of a food processor and pulse until combined. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream, olive oil, and egg yolk and pulse just until blended. Turn the dough out onto a work surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 2 hours until firm (or up to 2 days).
2. Position a rack in the center of the oven and preheat the oven to 375F.
3. Place the chilled dough on a lightly floured work surface and, using a rolling pin, roll it out to a thickness of 1/8 inch, sprinkling it with flour as necessary to prevent sticking. Using a 1-3/4-inch scalloped round cookie cutter, cut out as many rounds as possible from the dough and arrange them 1/2 inch apart on ungreased baking sheets. Reroll the scraps and cut out more crackers until all the dough is used. Sprinkle a small amount of the remaining 1/4 cup Parmesan cheese on top of each cracker.
4. Bake the crackers, one sheet at a time, for 13 to 16 minutes, until light golden brown. Transfer the crackers to a wire rack and cool completely.

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I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

and

I'm sharing this post with :

Cook-Your-Books #19 @ kitchen flavours

and 4th Dec is National Cookie Day! Thanks to Louise for this info! I'm linking this post to "Cookbook Wednesday @ Months of Edible Celebrations" which I'm sharing this book "The Good Cookie" by Tish Boyle for this week.


    

Vanilla-Flecked Chiffon Cake : Bake-Along #64

Theme for this week's Bake-Along #64, is Chiffon Cake, selected by my baking buddy Zoe of Bake For Happy Kids, for our bake together with Lena of Frozen Wings, and anyone who wishes to bake-along with us. 

My favourite chiffon cake recipe is from Tish Boyle's "The Cake Book", Orange Chiffon Cake which I've first baked almost two years ago, and have baked it a few more times since then. So for our Chiffon theme Bake-Along, I naturally thought of this Vanilla-Flecked Chiffon Cake from the same book, which I have been wanting to make for ages. I'm glad I finally made this. It is just as good as the Orange Chiffon Cake.

I made the full recipe, and baked in three pans, two of 7" and one of 6", using chiffon cake pans with feet. The recipe uses a plump Tahitian vanilla pod, but since mine is not Tahitian vanilla pods, I have used two vanilla pods which my sister bought from Bali. As usual, I have reduced the amount of sugar, from the original 350gm to 180gm and it's sweetness is just right. 

The cake is soft, fluffy, moist and is flecked with the vanilla seeds all over. I can actually taste the light crunch  of the vanilla seeds.

Makes a nice treat for breakfast and tea-time snack!

Vanilla-Flecked Chiffon Cake
(adapted from "The Cake Book", Tish Boyle)
Makes one 10-inch cake, serving 12 to 14
2-1/2 cups (8.8oz/250gm) sifted cake flour
1-3/4 cups (12.3oz/350gm) granulates sugar, divided (180gm)
1 tablespoon baking powder
3/4 teaspoon salt
1 plump Tahitian vanilla bean, split lengthwise in half
6 large eggs, separated, at room temperature
2/3 cup (160ml) water
1/2 cup (120ml) safflower or other neutral vegetable oil
1 teaspoon finely grated lemon zest
3 large egg whites
1/2 teaspoon cream of tartar
confectioners' sugar for dusting

1. Position a rack in the center of the oven and preheat the oven to 325F.
2. Sift together the cake flour, 1-1/4 cups of the sugar, the baking powder, and salt in a large bowl. Whisk until well blended, and set aside.
3. Using a spoon, scrape the small seeds out of the vanilla bean into the bowl of an electric mixer fitted with the paddle attachment (discard bean). Add the egg yolks, water, vegetable oil, and lemon zest and beat at medium speed until blended, about 1 minute. Reduce the speed to low and add the flour mixture one-quarter at a time, mixing just until blended.
4. In a clean mixing bowl, using the whisk attachment, beat the 9 egg whites and the cream of tartar at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar. Increase the speed to high and beat until the whites are stiff but not dry. Using a large rubber spatula, briskly fold about one-quarter of the whites into the cake batter. Gently fold in the remaining whites. Scrape the batter into an ungreased 10-inch tube pan with a removable bottom and smooth the top.
5. Bake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean. Invert the pan and place the center tube on a bottle. (If the pan has "feet", it can be inverted directly onto a work surface). Let stand upside down until completely cooled, about 1-1/2 hours.
6. To unmold the cake, slide a thin-bladed knife around the side of the cake, making sure to press the knife against the side of the pan to avoid marring the surface of the cake. Repeat with the center tube. Lift the tube up top remove the cake from the pan, and slide the knife under the cake to detach it from the pan bottom. Invert the cake onto a serving plate. Dust the top lightly with confectioners' sugar.
7. Slice the cake using an angel food cake divider or a serrated knife (use a sawing motion) to avoid compressing its airy texture.

Store at room temperature, under a cake keeper or covered with foil, for up to 5 days. Or freeze, well wrapped, for up to 2 weeks.

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A NOTE FOR LINKING :

Please be advised that this theme is only for CHIFFON CAKES. We are not accepting submissions for Angel Cakes and Sponge Cakes, as these three cakes are different, even though they may look the same. Thank you for your co-operation!

To view the Chiffon Cakes that everyone has made, please visit Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, our bake is Chocolate Zucchini Bundt Cake, from Cake Keeper Cakes by Lauren Chattman, pg 108 or you may get the recipe here. Bake the selected recipe and join us! The linky will start on 24th July until 2nd August. Everyone is welcome! 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, PLEASE FOLLOW THE BAKE OR THEME provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

and I'm sharing this post with :

Cook-Your-Books #14 @ kitchen flavours

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Chocolate Banana Quick Cake

It has been sometime since I last baked from "The Cake Book" by Tish Boyle, one of my favourite baking book. I have baked quite a number of cakes from this book, and all are really good, so is this Chocolate Banana Quick Cake. 

This cake is simple and easy to make. The only changes I've made is to replace the sour cream with homemade yoghurt, and to reduce the sugar to 150gm, as the bananas that I've used are really sweet, and also I've used chocolate chips instead of bittersweet chocolate. I like it that the cake bakes up really nice without any cracks with a lovely flat top.

It smells wonderful while the cake is baking in the oven. Could not wait for the cake to cool down to slice it! 

It has a very moist, soft and tender crumbs, with chunks of banana and chocolaty taste from the cocoa powder. Look at the melting chocolate chips. Makes the cake especially extra moist. 

Another keeper recipe from this wonderful book. If you love chocolate and banana, then I would encourage you to make this cake, you would be glad you did!

Chocolate Banana Quick Cake
(adapted from "The Cake Book", Tish Boyle)
Makes one 9x5-inch loaf cake, serving 8
1-1/4 cups (5.3oz/151gm) all-purpose flour
1/4 cup (0.8oz/23gm) Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4oz/113gm) unsalted butter, softened
1 cup (7oz/200gm) granulated sugar (I use 150gm)
2 large eggs
1-1/3 cups (320ml) mashed ripe bananas (about 3 medium bananas)
1 teaspoon vanilla extract
1/2 cup (4.2oz/121gm) sour cream (I use homemade yoghurt)
4 ounces (113gm) bittersweet chocolate, finely chopped (I use chocolate chips)

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan.
2. Sift together the flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk to combine, and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Gradually beat in the sugar and beat at high speed until well blended, about 2 minutes. At medium speed, beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the mashed bananas and vanilla extract and mix at low speed until blended. Add the flour mixture at low speed in three additions, alternating it with the sour cream in two additions. Remove the bowl from the mixer stand and stir in the chopped chocolate. Scrape the batter into the prepared pan and smooth the top with a spatula.
4. Bake the cake for 55 to 65 minutes, until a cake tester inserted into the center comes out clean (except for any melted chocolate). Cool the cake in the pan on a wire rack for 15 minutes.
5. Unmold the cake onto the rack, turn right side up, and cool completely.

Store at room temperature, covered in foil, for up to 5 days.

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I'm linking this post to Little Thumbs Up : June 2014 - Butter, organized by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

and Cook-Your-Books #13 @ kitchen flavours

Vanilla Honey Tuiles : Bake Along 54

The theme for our Bake-Along #54, is Tuiles. I have always wanted to bake Tuiles and never got round to give these cookies a try, so I have selected Tuiles as our theme baking for this week at Bake-Along together with my baking buddies Lena and Zoe. 

There are a few recipes of tuiles from some of my cookbooks, and most of them requires the batter to be refrigerated for a couple of hours before baking. Since I was rushing for time, (yes, I've made this at the last minute!!), I have chosen this recipe, Vanilla Honey Tuiles from Tish Boyle's cookbook, The Good Cookie, as the batter do not need refrigeration and can be used and bake straightaway right about mixing. 

From Tish Boyle : "Tuiles (pronounced "tweel"), is a delicate, crisp cookie popular in Europe, often used to garnish desserts."  These cookies, originally from France, tuile means tiles in French, and it is named after the shape of French roof tiles it is supposed to resemble.

These looks like plain French tiles? Unlike some of the tuiles which I've seen with some holes in the cookies that makes a nice pattern, maybe those pattern do resembles the French tiles, I have no idea!  A good example is the recipe from Dorie Greenspan, which looks very nice.

The batter is made, really easy and simple, refer to the recipe below. Tish Boyle has suggested using a template by cutting out the cover of a coffee can or cottage cheese container, spread the batter within the template to get a constant size of the cookies. I have however, just used about 1 teaspoon of the batter, plop it on the lined baking tray, and use the back of the teaspoon, slowly spread out the batter in a circle to about 3" diameter. It works out just fine.

Bake the tuiles one tray at a time, about 10 minutes, until golden brown. Immediately remove the tray, use a metal offset spatula to remove the tuiles from the baking tray and placed it on a rolling pin, pressing it down gently to shape the cookies into a curve. You have to do it really, really quick as it sets and hardens and crisp very fast. It cools very fast too, store in airtight containers.

Should the tuiles start to set before they are placed on the rolling pin, simply place the tray back in the oven for a minute to soften the tuiles again. 

These cookies are delightful! Very crispy and yummy, though it is a little too sweet for me.

It takes sometime to complete baking the cookies, as I was baking six tuiles to a tray. And I actually enjoyed making these cookies.

Maybe if I have some time, I'll try some other tuiles cookies, maybe Dorie's, the ones which bakes out to a lacey pattern, which I find very interesting!

Vanilla Honey Tuiles
(adapted from "The Good Cookie", Tish Boyle)
1/2 cup confectioners' sugar, plus extra for dusting
1/2 cup all-purpose flour
pinch of salt
4 tablespoons (1/2 stick) unsalted butter, softened (60gm)
1 tablespooon plus 1 teaspoon honey
3/4 teaspoon vanilla extract
1 large egg white

Special equipment
Large plastic top (such as one from a coffee can or cottage cheese container)

Make a round template :
Cut a 3-inch circle out of the center of a large plastic top, such as one from a coffee can or cottage cheese container; leaving the rim intact. (An X-acto knife is handy for this task).

1. Position a rack in the center of the oven and preheat the oven to 300F. Line two baking sheets with parchment paper.
2. Sift the confectioners' sugar, flour, and salt into a medium bowl. Gently stir until blended. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and honey at medium speed until creamy, about 1 minute. Beat in the vanilla extract. Add the dry ingredients in two additions, alternating with the egg white, and beat until combined. Scrape down the sides of the bowl. Increase the speed to medium-high and beat the batter until very smooth and lighter in colour; about 1 minute.
4. Shape and bake the tuiles : Place the template flat side down on one of the baking sheets. Drop about 1 teaspoon of the batter into the center of the template and, using a small metal offset spatula, spread the batter evenly across the template. When the interior of the circle is covered, remove the template. (Scrape any excess batter from the template back into the bowl of batter). (I have however, just used about 1 teaspoon of the batter, plop it on the lined baking tray, and use the back of the teaspoon, slowly spread out the batter in a circle to about 3" diameter). Repeat to form as many tuiles as possible. Bake the tuiles, one sheet at a time, for 9 to 11 minutes, just until they are golden brown and set.
5. Have a rolling pin ready. Using an offset metal spatula or pancake turner, immediately and carefully remove the tuiles one at a time from the sheet and press each one over the rolling pin to give it a curved shape (they will cool very quickly). Transfer the tuiles to a plate. Repeat with the remaining batter.
6. Dust the tuiles with sifted confectioners' sugar before serving.

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To join our blog hop, bake any Tuiles recipe and link your post to our Bake-Along linky.

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking Italian Almond Tart from The Williams-Sonoma Baking Book, page 265, or you may get the recipe here. Link your post to the our blog-hop linky which will start on 25th November right up to 4th December. Everyone is welcome! 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.

3. Feel free to display our Bake-Along badge in your post.

I'm sharing this post with :

Cook-Your-Books #5 hosted by Kitchen Flavours

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Cherry-Topped Cheesecake Cups : Bake-Along #44 - Celebration Cupcakes For Bake-Along 2nd Anniversary

Bake-Along 2nd Anniversary
Cheers !!!

This month of May marks the beginning of the third year for Bake-Along, and an end of two wonderful baking years! It has been two years since Bake-Along first started, in the beginning it was just, Lena, Zoe and myself, and later on, we have extended it to everyone who is interested to bake along with us. I would not go on and on about how Bake-Along first started, since I have written all about it when Bake-Along had it's 1st Anniversary Celebration, you may read about it here.

For the past two years we have baked a total of 43 different recipes, and we still have many, many, more, it really is a long list! I would like to extend my sincere appreciation for all the support that was given to Bake-Along to all of you who has baked along with us, and also to those who has taken the time to stop by, to read and share your valuable comments. And a very special thank you , to my two baking partners, the lovely ladies, Lena and Zoe! Cheers to everyone! Here's to another continuous year of fun and wonderful baking. Let's continue to Bake-Along together!  

To celebrate Bake-Along's 2nd Anniversary, our selected theme is "Celebration Cupcakes".  You may bake any cupcakes you like, that calls out for a celebration! Decorated or not, it's up to you! You decide!

As for me, I have chosen to make this delightful Cherry-Topped Cheesecake Cups, which for me, fits the theme perfectly! These cupcakes are elegant, pretty, and so irresistible, it really is perfect for any special occasion that calls for a celebration!

These are just so, so, delicious! A total winner! 

Please visit my baking buddies, Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, we will be baking Seeded Crackers, recipe from Williams-Sonoma : Essential of Baking, or here. The linky will start on 29th May until 7th June. Everyone is welcome! 

A friendly reminder when linking to our blog hop :

1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)

2. Please link only new and current post, related to the current bake or theme provided by us. Unrelated post will be deleted.
3. Feel free to display our Bake-Along badge in your post.

I have made only 3/4 of the original recipe, as I have used a standard pack of 250gm cream cheese. My measurements are listed in blue for my own record, as I will definitely be making these yummy cheesecake cups again. So good! This would be perfect for any parties, making them into small mini cupcakes, and would look make a very lovely plate!
(makes 8 cupcakes).

Cherry-Topped Cheesecake Cups
(adapted from "The Cake Book", Tish Boyle)
Makes 12 cupcakes
Graham Cracker Crusts:
1 cup (4.2oz/120g) graham cracker crumbs ( 100 gm, I use McVitie's Digestive biscuits)
1 tbsp (0.4oz/12g) granulated sugar (9gm)
4 tbsp (2oz/57g) unsalted butter, melted (40gm)

1. Position a rack in the center of the oven and preheat the oven to 325 degree F. Line 12 standard muffin cups with paper liners.
2. In a medium bowl, stir together the graham cracker crumbs and sugar until blended.  Stir in the melted butter. Divide the mixture among the muffin cups and using your fingers, pat it into an even layer in the bottom of each cup.
3. Bake the crusts for 5 - 7 mins, until very lightly browned and fragrant. Cool the crusts on a wire rack while you make the filling.

Cheesecake Filling:
12 oz (340g) cream cheese, softened (250 gm)
3/4 cup (5.3oz/150g) granulated sugar (110 gm)
1 tsp finely grated lemon zest (zest of 1 whole lemon)
1/8 tsp salt (a pinch)
2 large eggs  (use only 2 whole medium eggs, without the additional yolk)
1 large egg yolk
1/2 cup (4.2oz/121g) sour cream (90gm , I use homemade yoghurt)

1. Using electric mixer, beat the cream cheese at low speed until creamy and smooth, about 2 mins. Gradually add the sugar and beat until well blended, about 1 min. Blend in the vanilla extract, lemon zest and salt. Add the eggs and yolk one at a time, mix well. Add sour cream and mix until combined. Remove the bowl from the mixer stand and stir the filling a few times by hand to make sure it is smooth and well blended.
2. Ladle the filling into the muffin cups, filling them to the top. Bake the cheesecake cups for 20-25 mins until the top begin to crack and the centers are set. Set the pan on a wire rack and cool completely (the cheesecake cups will sink slightly in the center as they cool).

Tart Cherry Topping:
One 24 oz jar Morello cherries in light syrup (I have used a can of 454gm sweet pitted cherries in syrup)
2 tbsp (0.8oz/25g) granulated sugar (18gm sugar)
1 tsp freshly squeezed lemon juice (1 tsp)
1 1/2tsp cornstarch (1-1/4 tsp)
1 tbsp (15ml) cold water (3/4 tsp)
1/2 tsp vanilla extract (1/2 tsp)

1. Drain the cherries, reserving the syrup. Measure out 1 1/4 cups cherries and 1 cup syrup (the remaining cherries and syrup can be stored in the jar in the refrigerator for another use). Place the syrup in a small saucepan, add the sugar and lemon juice, and bring to a boil over medium high heat. Boil the syrup until it is reduced to 3/4cup, 2 to 3 mins. Remove the pan from the heat.
2. In a small cup, stir together the cornstarch and cold water until smooth. Whisk the mixture into the syrup and return it to medium high heat. Heat, whisking constantly, until it comes to a boil. Boil, stirring, until thickened, about 1 min. Remove the pan from the heat and stir in the vanilla extract and the reserved cherries. Let the topping cool for about 20 mins.
3. Spoon several cherries and some of the syrup over each cheesecake cup. Remove the cups from the pan and refrigerate for at least 1 hour before serving.

#40/100

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Chocolate Almond-Coconut Cake For A Birthday

My last post for 2012!  A delicious chocolaty cake!
I've made this cake Chocolate Almond-Coconut Cake a couple of weeks ago for my hubby's birthday. He loves bittersweet chocolate and I've made him this cake which uses bittersweet chocolate for the glaze. Since I'm totally hopeless when it comes to cake decorating, I chose a cake with just chocolate glaze as the "decoration"! I don't have to crack my "pretty" head for decorating ideas!  

The simple birthday cake.

1. This recipe requires almond paste, an ingredient which I have yet to find over here. So I made my own, which is really simple and easy, takes only minutes to make. Please refer to my older post here, on how to make almond paste.
2. Break up the almond paste into 1-inch chunks and place in the bowl of an electric mixer. Add sugar and one egg, and beat mixture on low speed until smooth.
3. Add in the rest of the ingredients as per the recipe instructions below.
4. Scrape the cake batter into a 9-inch springform pan and proceed with the baking.

This cake uses ground almond and just a tiny amount of all-purpose flour. There is no leavening used at all for this cake, but the cake rose beautifully and just as Tish Boyle says, the cake will fall in the center slightly as it cools. Once the cake has cooled, the top is covered with an even layer of coconut flakes, here I have used lightly sweetened coconut flakes, which are processed in the food processor until finely chopped and mix with some light corn syrup to moisten. Prepare the chocolate glaze as per instructions given, and while still warm, pour glaze over the top and sides of cake. Leave to set for a while in the refrigerator.

This is one delicious cake. The texture of the cake  is really, really moist and rich, with intense chocolate flavour and dense soft crumbs. The coconut filling is yummy and moist. And using bittersweet chocolate for the glaze is just perfect. Delicious three layers, moist chocolaty cake at the bottom, delightful coconut filling in the centre and the top, delicious chocolaty glaze! Each mouthful is a pleasure! Best served this cake at room temperature. Refrigerate any leftovers and let it stand at room temperature about an hour before serving, to soften the cake.

Tish Boyle has posted this cake on her blog, you can even find a picture of this cake on her blog's header. I am a great fan of Tish Boyle, do visit her blog for more delicious bakes, if you are not already a fan, you will be very soon!

Chocolate Almond-Coconut Cake

(adapted from "The Cake Book" by Tish Boyle)

Chocolate Almond Cake

2 tablespoons (15gm) all-purpose flour

1/2 cup plus 2 tablespoons (57gm) Dutch-processed cocoa powder

1 cup plus 3 tablepsoons (341gm) canned almond paste (made my own almond paste, here)

1-1/4 cups (250gm) granulated sugar (I use 210gm)

4 large eggs

1 cup (2 sticks/227gm) unsalted butter, softened

1 large egg yolk

Coconut Layer :

2-2/3 cups (213gm) unsweetened grated coconut

1/2 cup (120ml) light corn syrup

Chocolate Glaze :

170gm bittersweet chocolate, coarsely chopped

2/3 cup (160ml) heavy cream

1 teaspoon vanilla extract

Make The Cake :

1. Position a rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9x3-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
2. Sift together the flour and cocoa powder into a medium bowl. Whisk to combine, and set aside.
3. Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer. Add the sugar and 1 of the eggs and, using the paddle attachment, beat the mixture on low speed until smooth, about  minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. At low speed, add the cocoa mixture, mixing just until blended.
4. Remove the bowl from the mixer stand and stir a few times with a rubber spatula to ensure that the batter is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.
5. Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes.
6. Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert. Remove the bottom of the pan and the parchment paper. Cool the cake completely on the wire rack.

Make The Coconut Layer :

Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened.

Make The Chocolate Glaze :

Place the chocolate in the bowl of a food processor and process just until finely ground. (leave the chocolate in the processor).

In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completed melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

(Store in an airtight container in the refrigerator for up to 2 weeks; rewarm gently in a double boiler before using).

Assemble and Glaze The Cake :

1. Spread the coconut mixture over the cake in an even layer. Set the cake on a wire rack, over a sheet of wax paper. Pour the warm glaze over the top of the cake and use a small offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes.
2. Place the cake on a serving platter. Cut into wedges and serve with the whipped cream.

(Store in the refrigerator, loosely covered, for up to 5 days)

I would like to wish everyone,

A Blessed and Wonderful 2013!

Happy New Year!

Orange Chiffon Cake

Clearing my pantry #1 : from the freezer, egg whites. I have a few dozen egg whites "hibernating" in my freezer and I'm in the midst of using them slowly, very slowly! There are a number of recipes that I have tried and there are more recipes that I've bookmarked to try, in order to finish up the egg whites. Want to join me in clearing up your own pantry or freezer? Come on, I'm sure you are as guilty as me, tons of forgotten bits and pieces that are just waiting to be used up, before the big scary date is here, the EXPIRY DATE!! Haha! Am I making you feeling guilty yet? Ha!

Made this lovely chiffon cake, which uses an additional 3 egg whites besides the 6 eggs as listed in the recipe. The recipe calls for the cake to be baked in a 10" tube pan, I divided the batter to 3 individual smaller pans instead, two of 7" pans and one of 6" pan, all with feet. I cannot imagine pouring all the batter into one pan of 10", which I'm sure could not hold all of the batter, as it is a lot!  I originally intended to make two cakes of 7" pans, but find that there are so much of batter that I needed to use the smaller pan of 6" to hold the extra batter.

Two cakes of 7" size and a smaller one of 6" size.

This is one delicious, soft, moist and very orangy fragrant cake!

Use a serrated knife to slice the cake with a sawing motion, so as not to squash it's airy texture.

I really love this cake! Ate two slices, and stop myself from taking the third slice! Love the softness, airy texture and it is so moist and very tasty. The only changes I made to the recipe was to reduce the sugar to half, and trust me, you would not miss out on the other half, the sweetness is just right. And it is so fragrant with orange, since this cake uses 2/3 cup of freshly squeezed orange juice, and the orange zest along with some lemon zest. 

One of the best chiffon cake I've eaten! So good! Double thumbs up from the family!

I'm sharing this with :
Recipe Box hosted by Bizzy Bakes
Freedom Friday hosted by My Turn
Full Plate Thursday hosted by Miz Helen's Country Cottage


Orange Chiffon Cake
(adapted from The Cake Book by Tish Boyle)
makes one 10-inch cake
2-1/2 cups (250gm) sifted cake clour
1-3/4 cups (350gm) granulated sugar, divided (I use 180gm)
3/4 teaspoon baking soda
3/4 teaspoon salt
6 large eggs, separated, at room temperature
2/3 cup (160ml) freshly squeezed orange juice
1/2 cup (120ml) safflower or other neutral vegetable oil
1 tablespoon finely grated orange zest
1 teaspoon finely grated lemon zest
1/2 teaspoon Fiori di Sicillia or 1 teaspoon orange oil or vanilla extract
3 large egg whites
1/2 teaspoon cream of tartar
confectioners' sugar for dusting

1. Position a rack in the center of the oven and preheat the oven to 325F.
2. Sift together the cake flour, 1-1/4 cups of the sugar, the baking soda, and salt in a large bowl. Whisk until well blended, and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, orange juice, vegetable oil, citrus zest and Fiori di Sicilia or orange oil or vanilla extract at medium speed until blended, about 1 minute. Reduce the speed to low and add the flour mixture one-quarter at a time, mixing just until blended.
4. In a clean mixer bowl, using whisk attachment, beat the 9 egg whites and the cream of tartar at medium speed until soft peaks form. Gradually beat in the remaining 1/2 cup sugar. Increase the speed to high and beat until the whites are stiff but not dry. Using a rubber spatula, briskly fold about one-quarter of the whites into the cake batter. Gently fold in the remaining whites. Scrape the batter into an ungreased 10-inch tube pan with a removable bottom and smooth the top.
5. Bake the cake for 55 to 60 minutes, until a cake tester inserted into the center comes out clean. Invert the pan and place the center tube on a bottle (if the pan has "feet",it can be inverted directly onto a work surface). Let stand upside down until completely cooled, about 1-1/2 hours.
6. To unmold the cake, slide a thin-bladed knife around the side of the cake, making sure to press the knife against the side of the pan to avoid marring the surface of the cake. Repeat with the center tube. Lift the tube up to remove the cake from the pan, and slide the knife under the cake to detach it from the pan bottom. Invert the cake onto a serving plate. Dust the top lightly with confectioners'sugar.
7. Slice the cake using an angel food cake divider or a serrated knife (use a sawing motion) to avoid compressing its airy texture.

Store at room temperature, under a cake keeper or covered with foil, for up to 5 days. Or freeze, well wrapped, for up to 2 weeks.

Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

This is my first posting with The Cake Slice bakers and I am pretty excited! We are currently baking from The Cake Book by Tish Boyle, and it so happens to be my favourite baking book at the moment! And I was thrilled when this recipe was chosen for this month's bake. The moment I browsed the book, this recipe was bookmarked, along with a few others!

But without the convenience of buying canned pumpkin puree off the rack, I would have to make the puree myself. Canned pumpkin puree is not easily available here, but fresh pumpkins are. The thought of making my own puree actually keeps me from trying out this cake sooner. We have pumpkins whole year round, so making our own puree is not a problem, that is if you can spare some time and effort. So now, I do not have any excuse not to go ahead and make the puree and start baking this cake!

The bottom crust is really nice. I could not find any pecans, so I just used ground hazelnut instead, which I happen to have exactly 33gm, the amount needed for! Co-incidence, maybe it was meant for this cake after all! It turned out really well, I really like the crust, with bits of crystallized ginger, also I do not have a food processor,I just used a pastry binder to mix everything into coarse crumbs, then I briefly knead by hand and need to add in about 3 tablespoons of flour as it was really, really sticky. It works out fine after that.

The cheese filling is really good. I use 1/2 teaspoon of ground cinnamon instead of 1 teaspoon, as I want just a light fragrance of the spice. The sweetness is just right, it is not overly sweet and the texture is fabulous. I made the pumpkin seeds a couple of days earlier and got to stop myself from munching them all up!

Overall, this is one delicious Pumpkin Cheesecake. Tish Boyle did it again! This recipe is another wonderful keeper!

Please visit The Cake Slice Bakers  to see this delicious cheesecake from the other members.


Creamy Pumpkin Cheesecake with Ginger-Pecan Crust
(adapted from "The Cake Book" by Tish Boyle)
Ginger-Pecan Crust
1 cup (4.3oz/121gm) all-purpose flour
1/4 cup (1.9oz/54gm) firmly packed light brown sugar
1/8 teaspoon salt
1/3 cup (1.2oz/33gm) pecans (I use ground hazelnut)
1/4 cup (1.4oz/40gm) chopped crystallized ginger
1/2 cup (1 stick/4oz/113gm) cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon (15ml) cold water


Make The Crust :

1. Position a rack in the center of the oven and preheat the oven to 350F. Lightly grease the bottom and sides of a 9x3-inch springform pan. Cut an 18-inch square of heavy-duty aluminium foil and wrap the foil around the outside of the pan.
2. Place the flour, sugar, salt, pecan, and ginger in the bowl of a food processor and process until the pecans are finely ground. Add the butter and process until the mixture forms coarse crumbs. Add the water and process until the dough starts to come together. Press the dough into an even layer over the bottom of the prepared pan.
3. Bake the crust for 25 to 30 minutes, until it is just beginning to brown. Place the pan on a wire rack and cook completely. Reduce the oven temperature to 325F.

Pumpkin Cheesecake Filling
1 cup (240ml) pumpkin puree
1/2 cup (120ml) heavy cream
2 teaspoons vanilla extract
1 teaspooon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1-1/4 pounds (567gm) cream cheese, softened
1/2 cup (3.5oz/100gm) granulated sugar
1/2 cup (3.8oz/108gm) firmly packed light brown sugar
1 tablespoon (0.3oz/7gm) cornstarch
4 large eggs


Make The Filling :

1. In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg and salt. Set aside.
2. In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes, scraping down the sides of the bowl as necessary. Gradually add the sugars and beat until blended. Add the pumpkin mixture and mix until blended. Add the cornstarch and mix just until combined. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
3. Scrape the batter into the cooled crust. Place the wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the roasting pan to come 1 inch up the sides of the springform pan. Bake the cheesecake in the water bath for 70 to 80 minutes, until the center of the cake is set but slightly wobbly (the cake will set completely as it cools.)
4. Remove the cake pan from the water bath, place the pan on a wire rack, and carefully loosen the foil. Immediately run the tip of a paring knife around the sides of the pan, to prevent the top from cracking. Let the cake cool completely.
5. Refrigerate the cheesecake for at least 4 hours before serving.

Sugared Pumpkin Seeds
1/2 cup (2.5oz/70gm) hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 tablespoons (0.9oz/25gm) granulated sugar
1/8 teaspoon ground cinnamon


Make The Pumpkin Seeds :

1. Position a rack in the center of the oven and preheat the oven to 325F. Lightly grease a baking sheet.
2. Place the pumpkin seeds in a small bowl. In another small bowl, whisk the egg white just until frothy. Add just enough of the egg white to the pumpkin seeds to coat them. Add the salt, sugar and cinnamon, and toss well to coat the seeds.
3. Spread the seeds in a single layer on the prepared baking sheet. Bake, tossing them occasionally with a metal spatula, for 15 to 20 minutes, until they begin to dry and colour. Place the pan on a wire rack and cook completely.
4. With your fingers, separate any clumps of seeds. (The seeds can be stored in an airtight container for up to a week).
5. To serve, remove the side of the pan and slice the cake with a thin-bladed sharp knife, wiping the knife clean between each cut. Garnish each slice with a dollop of whipped cream and a sprinkling of sugared pumpkin seeds.

Store in the refrigerator, loosely covered, for up to 5 days.

Garnish
Classic Whipped Cream
Makes 3 cups
1-1/2 cups (360ml) heavy cream
3 tablespoons (0.7oz/21gm) confectioners' sugar, sifted
1-1/2 teaspoons vanilla extract

1. In the chilled bowl of an electric mixer, using the whisk attachment, whip the cream at high speed just until it begins to thicken. Add the sugar and vanilla and beat until soft peaks form. Use immediately, or cover and refrigerate.

(Store in the refrigerator, covered, for up to 2 hours).

Toasted Almond Pound Cake

This is the best Almond Pound Cake I've eaten! Hands down! It is so soft, with tender crumbs, moist and absolutely delicious! Another keeper from "The Cake Book" by Tish Boyle, which is becoming my top favourite baking book for cakes at the moment! This is the fourth recipe I've tried, and all four recipes are keepers. I love almond cakes, and this "Toasted Almond Pound Cake" is really good.

The smell of the almonds while the cake is baking is fantastic! My sister was around when I baked this and we could not wait to take a bite of this cake. Half an hour after the cake was out of the oven is the longest that we can wait! The minute the knife cuts into the tender crumbs, I knew this is a keeper! Both of us go WOW, absolutely delicious! This cake is soft, tender, moist and full of flavour from the toasted nutty almonds and really fragrant.

This is so good, you will find yourself reaching for a second slice!

The recipe calls for slivered almonds which are toasted and then process with some sugar until just finely ground. I did the lazy and easy way out, I just toasted the almond meal instead, until light brown, and proceed on with the recipe. One of the ingredients that I could not find was Almond Paste. So I made my own. It is so super easy and quick to make. I got the recipe from where else, but the website for almond lovers, Almond Board of California. If you cannot find any canned almond paste, try making your own, I never knew it was so easy to make. Once you have your almond paste, either homemade or store bought, try out this delightfully delicious cake, you will be glad you did!

I'm sharing this with 
Full Plate Thursday over at Miz Helen's Country Cottage
Bake with Bizzy at Bizzy B. Bakes
These Chicks Cooked Link Party at This Chick Cooks


And I'm bringing this to a Cookbook Party, hosted by Louise of Months of Edible Celebrations. Louise is celebrating her Blogoversary by throwing a Cookbook Party, and October being the National Cookbook Month! There's a whole list of food celebrations just for the month of October! For full details, hop over to Months of Edible Celebrations. I'm submitting this cake under the list "Dessert Month"!

Homemade almond paste, you may view the original recipe, click here.

Almond Paste
(source from : Almond Board of California)
1-1/2 cups (8oz) whole blanched almonds
1-1/2 cups (5 oz) sifted powdered sugar
1 egg white
1 tsp almond extract
1/4 tsp salt
Grind whole blanched almonds, a portion at a time, in electric blender or food chopper with fine blade (Yield : about 1-3/4 cups ground almonds). Combine with powdered sugar, egg white, almond extract and salt; work to a stiff paste. Store in refrigerator tightly wrapped in saran or disposable plastic bag. 
Makes 1-1/3 cups (13oz) almond paste.
(my notes : I use ready bought ground almonds instead)


Toasted Almond Pound Cake
(adapted from "The Cake Book" by Tish Boyle)
1-3/4 cups (6.2oz/175gm) sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (2.1oz/60gm) blanched slivered almonds, toasted (see page 36)
1 cup (7 oz/200gm) granulated sugar, divided (I use 160gm)
1 cup (2 sticks/8oz/227gm) unsalted butter, softened
1/2 cup (5oz/142gm) canned almond paste
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (120ml) heavy cream or whole milk
confectioners' sugar for dusting

1. Position a rack in the center of the oven and preheat the oven to 325F. Grease the bottom and sides of a 9x5-inch loaf pan. Dust the pan with flour. Stack two baking sheets on top of one another and set aside. (This will be used to insulate the cake while it is baking - you can use an insulated baking sheet instead if you have one).
2. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside.
3. Combine the almonds and 1/4 cup of the sugar in the bowl of a food processor and process until the almonds are just finely ground (don't overprocess, or the nuts will become oily). Stir the ground almonds into the flour mixture and set aside. (I use ground almonds instead and toast them till light brown)
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter and almond paste at medium speed until very creamy, about 2 minutes. Gradually add the remaining 3/4 cup sugar and beat the mixture at high speed until very light, about 4 minutes. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.  Beat in the vanilla and almond extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the prepared pan and smooth the top.
5. Place the cake in the oven on top of the stacked baking sheets. Bake for 70 to 85 minutes, until a cake tester inserted in the center of the cake comes out clean. Place the cake pan on a wire rack and let cool for 20 minutes.
6. Unmold the cake and cool completely, right side up.
7. Dust the top of the cake with confectioners' sugar before serving.

Store in an airtight container at room temperature for up to a week, or refrigerate for up to 2 weeks.