Sunday, July 20, 2014
- 150g cake flour
- 150g all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup plain soy milk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1 1/4 cup sugar
- 1/2 cup + 2 tbsp canola oil
- 1 tbsp lemon liqueur (i.e. Limoncello), or 2 tsp vanilla extract and 1 tsp lemon extract
- 1 cup raspberry jam (preferably homemade)
- fresh raspberries for garnish
- lemon buttercream (recipe follows)
Preheat oven to 350 degrees, or 325 convection
1. Grease two 8 inch round cake pans. Cut out two circles of parchment paper to fit in the bottom of the pans. Put the parchment papers in the bottom of the pans and grease it. Flour both pans.
2. Sift flours, baking powder, baking soda, and salt into a bowl. In a separate bowl, whisk soy milk, lemon juice, and lemon zest. Add remaining ingredients and whisk well to blend.
3. Add dry ingredients and gently whisk until blended and mostly smooth.
4. Divide batter evenly between the two pans.
5. Bake for 22-24 mins (convection), or 26-28 mins (non-convection), or until a toothpick comes out clean and cakes are golden.
6. Cool on wire racks for 10 mins, loosen cake from edges of the pan, then flip the pans over the remove the cake. Remove the parchment paper. Cover the cakes with a lightly damp towel and let them fully cool.
Lemon Buttercream Frosting
- 1/4 cup margarine, room temperature
- 1/4 vegetable shortening, room temperature
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 cups icing sugar
- 1 tbsp lemon liqueur
- soy milk as needed
1. Blend together margarine and shortening with a hand blender until fluffy. Add lemon juice and zest and blend until smooth.
2. Add icing sugar and blend until fluffy. Add liqueur and blend more. Add soy milk, if needed, to get the desired consistency.
Cut each cake in half lengthwise and spread 1/3 cup of jam on each of the three internal layers. Spread a very thin layer of icing over all the cake (i.e. a crumb coat) and place in the fridge to firm up. Use the rest of the frosting to decorate the cake as you see fit. There is not a ton of icing here--just enough for a thin layer and some fanciness on the edges. No need to overpower this delicate cake with gobs of frosting. Decorate with fresh berries. Can stay in the fridge until ready to serve if it is a hot day.
Monday, July 9, 2012
- 1/2 cup Earth Balance margarine (1 baking stick)
- 200g (1.25 cups) cake and pastry flour (or all purpose)
- 1/3 cup sugar
- 1 tbsp vegan cream cheese
- 3 tbsp ice cold water (more if needed)
- 1 tsp vanilla extract
1. Place margarine in the freezer for 30 mins.
2. Meanwhile, whisk together flour and sugar in a medium bowl. In a separate small bowl, whisk together cream cheese, water, and vanilla until smooth. Place in fridge until needed.
3. Grate cold margarine into the flour and gently work with your fingers until it resembles coarse bread crumbs (it should not take too long). Add cream cheese mixture and use a fork to bring together into a dough. Add a few drops of water if needed.
4. Immediately roll out into a 12 inch circle on a floured surface and transfer to a 9.5 inch tart pan. Gently press dough into the bottom of the pan and trim to allow 1/2 inch overhang. Fold overhang back into the pan and press into the sides. Refrigerate until firm (30 mins).
5. While dough is chilling, preheat oven to 375 degrees with rack in the bottom third of the oven. Cover dough with foil and half fill with dried beans.
6. Bake for 20 mins, then lift up foil to see if crust is light golden and no longer wet. Return to oven for a few mins if it is not. When crust if light golden and dry, remove foil and beans and bake for another 5-10 mins, or until golden. Allow to fully cool on a wire rack.
- 1 tart shell (above)
- 1 recipe pastry cream, cold
- summer fruit of your choice (halved strawberries, raspberries, and blueberries is what I used)
- 1/3 cup apricot jam
1. Remove tart shell from pan and place on a serving dish. Fill with pasty cream and smooth. Top with fruit.
2. Heat apricot jam in a small saucepan over medium heat until runny. Strain out chunks then brush fruit with the jam to glaze. If jam gets too sticky, just return to heat until it is runny again.
Friday, July 24, 2009
Did I mention that I am drowning in raspberries? Not a bad thing, I suppose. I thought I would try my hand at a raspberry syrup, mainly for flavouring lemonade this summer. This is pretty serious stuff and little goes a long way as you can see by the deep red colour--a spoonful or two will flavour a tall glass of lemonade. It is not too sweet and still maintains the punch of a fresh raspberry. It is rather thin, so if you want to drizzle it over pancakes, cook some of the syrup with water, sugar, and a thickening agent (arrowroot, perhaps). I made a lot, so half the recipe if you so desire.
Makes 4.5 cups
- 6 cups raspberries
- 1/2 cup water
- 1 tbsp lemon juice
- 2 cups sugar
1. Crush berries in a saucepan, add water and lemon juice. Bring to bubbling over med-hi heat and cook for 1 min, stirring constantly.
2. Pass mixture through a fine sieve, using the back of a spoon to get all the liquid out.
3. Place liquid back in the saucepan and add sugar. Bring to boiling and cook for 1 min, stirring constantly (be careful not to over boil).
4. Transfer into a glass jar and cool.
NOTE: if you pour the syrup into a sterilized canning jar and seal, it is hot enough to create a vacuum seal. You might want to seal several smaller jars to use throughout the summer.
Wednesday, July 22, 2009
One of the things I love about my house is the plethora of raspberry canes in the backyard. I really am not a very good gardener (and the cool northern summers don't help either) which is why I love raspberries. They thrive in our sandy soil and never need watering or fertilizing. Every year the canes provide hundreds and hundreds of raspberries, and we thank them for it. After making 12 jars of jam, I turned my attention to ice cream. The ripple here is actually an old-style jam; the kind people made before commercial pectin. Boiling the fruit activates the natural pectin and turns the sauce into jam. This is a pretty intense jam which does not freeze solid, which I think helps deliver more raspberry flavour.
- 1 recipe vanilla ice cream (cheaper version), made with 1/2 the vanilla
- 1 cup mashed raspberries
- 1/2 cup sugar
1. Heat crushed raspberries in a saucepan over med-hi heat, until bubbling, stirring constantly. Remove from heat and pass though a very fine sieve, using the back of a spoon to mash the pulp and squeeze all the liquid out.
2. Place liquid back in the saucepan and add sugar. Heat to boiling over med-hi heat. Cook for 8-10 mins, stirring constantly. You want the mixture to thicken and coat the spoon you are stirring with. You will notice that the bubbles will begin to bubble within the mixture, rather than bubbling up the sides of the saucepan (if that makes sense). If you are a jam maker, the mixture should "sheet" off a cold spoon.
3. Cool mixture overnight in the fridge, covered.
4. When making the ice cream, drizzle raspberry mixture in for the final 3 churns, or so. You want the ice cream to be solidified before you add in the jam.
SIDE NOTE ON FREEZING FRUIT
Are you burdened with bushels of extra fruit this summer? More than you can possible eat? Freezing is a great idea and makes for a great addition to smoothies throughout the year. When freezing fruit, lay it out on a cookie sheet and stick in the freezer. When frozen, transfer to a container or bag. This way the fruit freezes as separate pieces (instead of one solid mass), making it easy to get just a few pieces out when you need them.
Tuesday, July 29, 2008
Sunday, July 27, 2008
When life gives you berries, you have to make shortcake. To me it is the quintessential summer dessert. Of course, strawberry season is over so it's time to move on to raspberries and blueberries. These personal-sized shortcakes have a wonderful pinkish hue from the berries, and are nice and tender with the right amount of sweetness.