I used a bread knife
1 Like
I have the olive oil and buttermilk loaf cake from Julia Turshen’s What Goes With What in the oven. We shall see!
7 Likes
LOVED watching the video of Claire S. making this cake. We just harvested the first of our patch last evening and it will become upside down cake (family recipe). But I’ve got this planned for 2nd batch.
3 Likes
Genevieve Ko’s Easy Blueberry Cream Scones from NYT (gift link).
Is it a scone, or is it a biscuit? Doesn’t really matter, as the recipe works. It took less than 15 minutes to gather ingredients and put together the dough, portioning out the scones for an overnight retard.
I used dried, unsweetened blueberries, a bit of lemon zest, and the lowest amount of sugar called for. Making ½ recipe and using a #10 scoop, I got 4 generous portions. In the AM I brushed with cream, sprinkled with raw sugar, and baked.
Hot, tasty, scone-like-biscuity-things for breakfast! The recipe seems infinitely riff-able, and I will no doubt make it again.
10 Likes
This won me over - even without the picture, which DEFINITELY won me over!
5 Likes
My son has requested banana-Nutella cake for his birthday after enjoying ice cream made with a banana base and Nutella swirl. I’m planning on this Clementine Bakery banana cake (unless anyone has another favorite?) topped with this Nutella Mascarpone Whipped Cream frosting. I was thinking some chocolate batter swirls would make for a nice visual in the cake. How would I accomplish that? Divide the batter and add some cocoa to half? @MunchkinRedux this calls to mind your tiger cake…any suggestions? Do you add anything other than cocoa or melted chocolate to the chocolate batter portion?
Advice very welcome!
3 Likes
I’ve never tried applying the Tiger Cake principles to any other cake recipe (maybe someone more experienced can chime in), but FWIW, in the OG version the chocolate portion of the cake batter has the following added: sugar, cocoa powder, espresso powder, and a little water. Given your description, I say go for it and see what happens!
FYI here’s the original TC recipe:
1 Like
Just what I needed – thanks!!
toriavey.com Has a tutorial on how to marble a cake, in addition, lotsa’ videos around, maybe they might give some insight.
2 Likes
Crispy iced oatmeal flats from Midwest Made. I love a gooey cookie as much as the next person, but sometimes I want something a bit more biscuity to go with my tea. These are still tender in the middle and not crisp but that was just fine. I even measured the thickness when slicing the roll of dough because I lose all notion of centimetres and especially inches when it comes to rolling things out. I spiced them
with nutmeg and skipped the cinnamon because I think it’s a bully. Icing is simple egg white and icing sugar with a bit of vanilla and salt.
14 Likes
Those are great; thank you for pointing me in the right direction!
1 Like
Semolina and Sesame bread from Milk Street Bakes. Not much to say. This came together quickly and is very soft and fluffy with a thin, crisp crust. It was a beautiful S when I put it in the oven but puffed and unraveled while baking. Will make good sandwich bread.
18 Likes
Have you ever used Ceylon cinnamon?
The taste and fragrance is more subtle than Cassia.
Cassia tends to be sold as cinnamon in North America. It’s cheaper and has a heavier punch.
Its lovely
1 Like
Real cinnamon doesn’t have the sharpness and heat in cassia and the scent notes are more floral/vanilla. It also looks quite different:
6) How to Identify Ceylon vs Cassia
Some bottles of powdered cinnamon may not specify which variety of cinnamon it contains. however, Ceylon cinnamon will generally be labeled on the bottle.
If you have unlabeled, whole cinnamon sticks — which are actually the plant bark — the rolled bark of Ceylon cinnamon (left) will be thinner and multilayered compared to the thicker bark of its Cassia cousin (right)
5 Likes
The reason I was mentioning Ceylon Cinnamon vs Cassia, is that the heavy scent many people associate with cinnamon is the heavy scent of Cassia.
Much of the what is sold as Cinnamon in the US and Canada is Cassia, rather than Ceylon Cinnamon or Saigon Cinnamon.
My French cousin is allergic to Cassia but but to Ceylon Cinnamon or Saigon Cinnamon. She had to avoid all “cinnamon” flavoured products while she lived in California for a decade because Cassia was used so widely.
…
For reference (not to correct anyone, just adding info)
I didn’t realize true cinnamon has several cultivars.
Saigon Cinnamon has a heavier punch than both Ceylon Cinnamon and Cassia.
Indonesian Cassia, Korintje, Indonesian Cinnamon, and Baker’s Cinnamon.
Chinese Cassia
Malabar Cinnamon
.https://thespicetrader.ca/products/cassia-cinnamon?_pos=3&_sid=ac276a4c9&_ss=r&variant=862352211
Looks like anyone on blood thinners might want to avoid Saigon Cinnamon and Cassia /Indonesian Cinnamon. They both contain more coumarin than Ceylon Cinnamon.
1 Like
I have these which are so gentle they have no cinnamon aroma when you open the bag. Infused or grated, there is a very delicate taste as opposed to Saigon which is knock your socks off
.
4 Likes
I admit, I like Saigon cinnamon , Ceylon cinnamon, and regular Cassia, whatever that is.
I will have to compare Indonesian Cassia to Chinese Cassia one of these days.
I mostly use the Ceylon cinnamon at home.
2 Likes
Yes, I have. I actually have both kinds in my pantry. I do like cinnamon when it’s in the background or part of a spice blend but find that sometimes it’s just too much for my taste. I even like cinnamon rolls but with cardamom in the dough and a light hand with the cinnamon. On the other hand, I probably overwhelm people with the amount of cardamom I put in my baking. chacun à son goût.
3 Likes
