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Cherry Shortcake Cake Roll

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It is now the season for cherries, and they are absolutely delicious this year. I already made a classic clafoutis last week, so I felt like trying something new and my partner found this great recipe online for strawberry shortcake roll. Turns out, it works just great when you substitute freshly stoned cherries for strawberries! Here's my recipe.



CAKE
3large eggs
3/4cupgranulated sugar
1tablespoonvegetable oil
1teaspoonbaking powder
1/4teaspoonsalt
1teaspoonvanilla extract
3/4cupall purpose flour

FILLING/FROSTING
16ounces PHILADELPHIA cream cheese
3/4 cup confectioner's (icing) sugar
1teaspoon almond extract
1 1/2 cupscold heavy whipping cream
1 poundfresh black cherries, stoned

Preheat oven to 350°F. Line a 15x20 inch pan with baking paper or a silicon sheet and spray or spread with butter.
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened…

Appeltaart (Dutch apple pie)

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Living in Amsterdam, you cannot escape its famous appeltaart, and one of the best places to enjoy it is a little corner café named De Winkel 43. The line of people waiting outside on Saturday morning (across the weekly organic market) doesn't lie! Even though the original recipe is kept secret, there is a number of versions available on the net. I tried a couple of them (disappointing) and after tweaking a few measurements here and there, I finally came up with something extremely close to the original.



CRUST
3/4 cup firmly packed brown sugar
3/4 cup white sugar
250 grams unsalted butter, cubed, room temperature (approx. 1+1/8 cups)
2 tablespoons of vegetable oil (I used sunflower)
4 cups of all-purpose flour 
2 teaspoons baking powder
1/4 teaspoon salt

1 large egg

FILLING
7 apples (I used Elstar, but a combination of sweet and tart apples works great too)
2 Tbsp cinnamon

Zest of ½ orange
Zest of  ½ lemon
Juice of ½ lemon
1/3 cup brown sugar
1 tablespoon cornstarch
1/2 cup raisins


FOR SERVING
2 cu…

Pineapple Cake with Coconut Frosting

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This is one of Mark's favorite cakes, and there are not that many. Since Smith & Wollensky in New Orleans does not share their famous dessert's recipe, I've experimented with several recipes online. This one is based on a yogurt cake recipe which gives it a dense and moist texture. 




CAKE
1 1/2 cups all-purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 cup sugar 1 tablespoon finely grated lemon zest 3/4 cup whole-milk Greek yogurt 1/2 cup vegetable oil 2 large eggs 6 slices of canned pineapple + 2 tablespoons juice (save the rest of the juice for later)
FROSTING
10 oz. cream cheese (PHILADELPHIA)
10 fl. oz. heavy whipping cream
3/4 cup confectioners sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut

Preheat oven to 350°F. Coat a standard 9-inch round pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon salt in a medium bowl. In another bowl, mix 1 cup…

Panettone unconventional

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Yesterday at Amsterdam's Noordermarkt (organic market every Saturday), my partner and I came upon this beautiful old cast-iron bundt cake pan with a white enamel coat inside. This gave me the idea to try my panettone recipe in a bundt-shaped brioche. It is definitely not the traditional panettone, but rather a sort of hybrid between Italy's panettone and Alsace's Kougelhopf. Takes a whole night to rise, but the result is worth it!
Before you tackle it, let me specify that my bundt pan is extremely large (the following directions normally yield 2 regular-size panettones) and it is better to start the day before serving (in case the dough takes a long time to rise).





INGREDIENTS
1 cup raisins (5 oz)
1/2 cup sweet Marsala
1/2 cup warm milk (105–115°F)
2/3 cup plus 2 teaspoons sugar
4 teaspoons active dry yeast (I used 20 grams of fresh yeast)
3 1/4 cups all-purpose flour
3 large eggs at room temperature
1 tablespoon finely grated fresh lemon zest (I used orange zest and juice i…

Cranberry Coffee Cake

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Thanksgiving is fast approaching, and even though the Dutch don't celebrate it, fresh cranberries are found everywhere in grocery stores and market stalls this week. I bought some to make cranberry jam, but Mark suggested a coffee cake instead. This is the recipe I used. The tartness of the berries worked wonderfully with the sweetness of the cake and the crunchiness of the nutty streusel!



STREUSEL
1/2 cuppacked light brown sugar
1/2 cupall-purpose flour
1 teaspoonground cinnamon
1/4 teaspoonsalt
5 tablespoonsunsalted butter, cold, cut into 1/2-inch chunks
3/4 cups pecan nuts, chopped

CAKE
2 cupsall-purpose flour
2 teaspoonsbaking powder
1/2 teaspoonsalt
1 stick (1/2 cup)unsalted butter, softened
3/4 cupgranulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1 teaspoonorange zest
2/3 cup buttermilk
2 cupsfresh cranberries

BUTTERMILK GLAZE
1 cup confectioner's (icing) sugar
1/4 cup (or less) buttermilk


DIRECTIONS
Make the streusel topping: Combine the brown sugar, flour, cinnamon, and salt…

Blueberry Crumb Bars

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It's the middle of november here in Amsterdam and Dutch blueberries are still in season. So, why not enjoy these delicious berries with a buttery crust underneath and a streusel on top!



INGREDIENTS 3cups (390 g.)all-purpose flour 1/2cup (100 g.)granulated sugar 1/2cup (100 g.)brown sugar 1teaspoonbaking powder 1/4teaspoonsalt 1large egg 1 1/2tspvanilla extract 1cup (226 g.)unsalted butter,chilled and cut into cubes
FILLING 1tablespoon (9 g.)cornstarch 1/2cup (100 g.)granulated sugar 1 1/2tablespoon (22 ml)lemon juice 4cups (approx. 500 g.)fresh blueberries,at room temperature
DIRECTIONS
Preheat oven to 375°F/180°C. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment to remove the bars more easily), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pa…

Sicilian Orange Cake with Whipped Ricotta Cream

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I'm a big fan of this cake. The texture is a little bit like a semolina cake (due to the almond meal). It requires neither oil, nor butter (the almonds are rich enough in fat) but the oranges make it incredibly moist.



CAKE
2 large oranges
5 large eggs
8 oz. almond meal (225 grams)
8 oz. sugar (225 grams)
1 teaspoon baking powder
2 tablespoons ricotta cheese
(in France or Italy, ricotta is mostly found in containers of 250 grams. I used 2 tablespoons for the cake and the rest of the container for the whipped cream)

WHIPPED RICOTTA CREAM
250 grams ricotta cheese (minus the 2 tablespoons used for the cake), cold
20 cl whipping cream (no less than 30% fat), cold
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
zest of 1 orange



Preheat oven to 350°F/180°C.
Rinse and boil oranges with skin on until soft (20-25 minutes). Allow oranges to cool.
Cut in quarters, removing the pips. Blend until smooth.
Beat eggs and add remaining ingredients before mixing thoroughly.
Line bottom of an 8 or 9-in…