@MunchkinRedux
In case you want to bake with the black currants, I liked the British version of a Poke Cake.
http://www.mrjeffaresblackcurrants.ie/recipes/blackcurrant-and-lemon-drizzle-cake.html
These Financiers look interesting.
https://britishlarder.co.uk/blackcurrant-and-coconut-financier-with-blackcurrant-mousse/
That strawberry shortcake looks great, but I 'm not a subscriber so I can’t see most of the recipe.
How about this link?
https://www.wsj.com/recipes/onepan-strawberry-shortcake-bd3dab72
I was looking at some strawberry icebox cakes yesterday. I have never tried a strawberry icebox cake. I’ve only had the chocolate wafer type.
https://www.foodandwine.com/recipes/strawberry-icebox-cake-with-maple-ginger-cream
https://www.theglobeandmail.com/life/food-and-wine/article-icebox-cakes-are-more-of-an-art-than-a-science-plus-an-easy-tiramisu/
Flourless Chocolate cake, recipe by Brian Lagerstrom
https://www.brianlagerstrom.com/recipes/easy-flourless-chocolate-cake
First time for a bunch of things with this one. First time using a springform pan (another piece of unused baking kit from mom).
First time doing a flourless cake where the whipped egg whites are the only leavening. I only messed up separating one of the eggs. (Definitely crack into a small bowl and the scoop out yolk w fingers).
Folding the chocolate/yolk/sugar mixture into the whites was awkward and messy. Next time: do chocolate and yolks first, THEN whip whites. If you let them sit too long they get runny.
Next time: run knife around outside as soon as it comes out of the oven. It shrinks as it cools and the edges will tear.
Cut nicely. Very light texture. Very melt in the mouth.
I used a tsp of espresso powder and, for this application, think it’s a bit too much. I shouldn’t be able to pick out the coffee flavor.
Maybe it was because I only had 60% cocoa rather than the called for 70%. I’ll have to head over to nugget next time to get the Ghirardelli’s 70% chips.
It’s a nice cake. I’ll have to juggle things around and see if I can get better at some of these techniques.
A little whipped cream or a small scoop of vanilla wouldn’t be amiss. Ditto fresh berries / coulis, etc.
Looks good! Raspberry coulis is always a good match for this kind of cake, with or without some ice cream.
Olive oil cherry snack cake from former BCOTM One Tin Bakes, made with some almond flour to complement the cherries and make for a tender cake, because it’s currently peak sweet cherry season. (More details on the bake here.)
Tahini and Milk Chocolzte Chip Cookie. Its a not too sweet crunchy cookie with a mild taste of tahini. I baked a few in my toaster oven to see how a cookie using a #60 (about 1tablespoon) would bake. I’m glad because cookie spread to about 2 1/4". My recipe was from Bake From Scratch Vol.2 because I’m determined
Looks amazing…
ha! I was going to ask where the recipe is from… I love Tahini in cookies!!
The recipe that i baked was from Bake from Scratch Book Volume 2 but this recipe gets very good reviews on Eat Your Books. Cant go wrong with David
Yes, I’ve made that one! Good reminder that I need to make it again soon…
Sour cherry slab pie, one of my must-make summer recipes. Baked it Friday to haul to Brooklyn for a party on Saturday.
I use the filling recipe and general method from Smitten Kitchen, and the all-butter dough recipe from Erin Jeanne McDowell’s “Book on Pie.”
We made this Tomato Soup Cake because spouse read about it somewhere and wanted to try it. New to me. Very much like an applesauce or spice cake in taste and texture. Spouse made the icing with cream cheese and butter but I think he left out the powdered sugar because it was a slippery, melty mess. I think the cake would be better w/o icing anyway.
Wow the pie crust is so nice and flaky.
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Yes, thank you! I did two rounds of folds.
Strawberry cake.
After reading the results of a strawberry cake bakeoff (as originally posted by @mig), I went with the cake recipe from Sally’s Baking Addiction (no to all of Jello, pudding mix, and dehydrated strawberries, but yes to sour cream). Modifications included straining the strawberry puree, adding a pinch of citric acid to help maintain the color, and swapping out 1 T. of milk for 1 T. of homemade strawberry liqueur*. Since I wasn’t making a layer cake, I went with a half-recipe in an 8” round pan, which gave a slightly taller cake. I used cake strips.
For the icing, I tried two different made-up versions. I wasn’t quite satisfied with either – a version with dehydrated strawberries seemed a bit grainy, but a version without it was lacking that strawberry punch, despite the addition of strawberry liqueur*. Indecisive, I mixed the two sample batches together and rolled with it. it worked fine, although my dehydrated strawberries (from last year) had oxidized a bit, and the icing came out less red than I would have hoped, despite the addition of several drops of food coloring.
The flavor in the body of the cake is very subtle, and it’s all about the finishing element here (glaze, icing, or frosting), which it needs. I was happy with the textures, and the cake is tasty, but it doesn’t necessarily scream “strawberry” at me. FWIW, DH ate two slices - always a good sign.
FYI: The “strawberry liqueur” is a by-product of the SE strawberry ice-cream recipe, where strawberry bits are macerated in sugar and alcohol (Cointreau), but strained before adding to the ice-cream. The remaining syrup left behind – the “liqueur” – is terrific for cocktails (and here – for cake and icing).
Wow I’m so interested in this - what would you say the cake tastes like, if not like strawberries? Just…. Like cake ?
Yes, like cake. It is just slightly fruity, but if I closed my eyes, I’d be hard pressed to tell you which fruit (or berry).
I was thinking of your strawberry milk when I was wondering how one could punch it up. The recipe calls for milk (into which I whisked a spoonful of the liqueur and eventually the puree, as well). This may be why so many of the recipes call for jello mix or dehydrated berries - as a way to amp it up.
