100% biga ciabatta rolls which I used for delicious grilled chicken sandwiches.
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strawb cake is a bit of a white whale, isn’t it? strawbs are my favorite fruit and cake is almost my favorite thing to eat, but i’ve really not even attempted any of the many strawberry cakes claiming to capture fresh strawb flavor, mostly out of fear of disappointment…
@Elsieb i made that same cake - half-sized - and loved it. I used my cuisinart mini prep for pulverizing the strawberries and had zero issues.
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Apple turnovers to use up some puff pastry from the freezer (Best Before Dec 2022) and the last 3 Wealthy apples from last fall’s orchard visits, diced small and mixed with cinnamon-sugar. Frosted with a melted butter/powdered sugar/vanilla glaze. I got 6 “rustic” looking turnovers and having eaten one am very pleased with the texture and flavor. .
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I’ll remember that rec for next year! One strawberry cake per season for us.
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Agree. I was curious. It was very good ( tho h did not care for it…)
Same, love cake love strawberries but if there were 3 cakes on the table, chocolate, yellow and strawberry. Strawberry would be my last choice.
Curiosity satisfied.
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Rhubarb-bottom Strawberry-top tart from Baking with Dorie. This tart comprises of a sweet dough crust, rhubarb stewed in sugar syrup and a delicious strawberry pastry cream and because i couldnt resist a sprinkle of lemon verbena. We loved it but it probably would even be better with Ontario strawberries.
If the picture is nice its beccause my son took it ussing a light box and his expensive camera.
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Whoa … this belongs in some kind of Hall of Fame!
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Beautiful!
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legitimately spectacular. like, i want to make this RIGHT NOW. i mean, STRAWBERRY PASTRY CREAM?!?!
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That gave me a smile, thanks
On the side of the recipe Dorie suggests that the strawberry pastry cream can be served as dessert. It has no butter.
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I don’t know how Dorie does it, but I stir in ground freeze dried strawberry and like to add in some cream cheese, too.
Chocolatey Chocolate Cake from Simple Cake by Odette Williams. Recipe also can be found in the Wall Street Journal and at Epicurious.
The recipe appealed to me because it is an unfrosted cake, oil-based, and can be made in a variety of pans: traditional, Bundt, Pullman, and likely others.
The only modification I made was to add 1 t. espresso powder to the hot water.
I mixed the cake by hand, and baked for 45 minutes. I wanted to give my new-to-me Nordic Ware 10-c. Quilted Heart pan a run here, but went with a different NW 10-c. pan which has a slightly larger, true overall capacity of 11 cups. It was the right choice – the cake domed well over an inch above the rim. A 12 cup Bundt would work nicely here.
The cake is perfect for my tastes. Moist, smooth, chocolatey, with nice spring. I’ll be keeping the recipe in my files. The idea of making this in a 13” Pullman pan is appealing – it would be handy for serving a crowd.
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SUPERB bake on that crust! Love the color.
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rhubarb cake with sumac crumb from Snacking Cakes - I LOVED this cake. It’s very resilient -I ran out of sour cream so subbed the last 40 g with heavy cream. Baked in a 9" sq pan for 35 minutes. Rhubarb from my garden!
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Ottolenghi’s passion fruit cheesecake with spiced pineapple.
Testers liked this, but I didn’t really care for it. I think I just don’t tend to like passion fruit mixed with dairy. For example recently I made the lime icebox pie with passion fruit because that is a popular variation here and aside from needing to add lime juice to increase the acidity because it was too sweet with only passion fruit, I didn’t like the flavor of passion fruit and condensed milk together. I also much prefer passion fruit juice made with water than the very popular variations made with milk.
I used five spice in the crust rather than cinnamon and star anise because I was making a half recipe and even with a whole recipe, grinding tiny amounts of star anise isn’t going to happen in a coffee grinder, and a larger amount would be wasted. With a mortar and pestle you don’t get a very fine grind.
The pineapple I found needed more sugar even though I had a pineapple that wasn’t especially tart. I would add some when roasting it rather than sticking it in there with just spices (I used whole spices for this). I wouldn’t add the lemon juice to the caramel because the juice from the pineapple is tart, the caramel is not very sweet, and I actually ended up adding some sugar once I tasted the pineapple and syrup.
I wouldn’t make this again because I prefer to have a plain cheesecake with a separate passion fruit layer, which I’ll be making soon since I have more passion fruit to work with.
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I almost never bake cookies, but I was possessed by the need to candy some violets a couple of weeks ago (because our yard was full of violets), so I found a recipe for lemon polenta cookies with rosemary and edible flowers. Et voila!
Not bad for my first attempt. And I found the long tweezers, huzzah.
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So pretty!
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I feel l like I should have a tea party or something.
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