Tuesdays with Dorie BCM: Moka Dupont

October 10, 2017 at 8:42 pm | Posted in BCM, cakes & tortes, groups, layer cakes, simple cakes, sweet things, tuesdays with dorie | 8 Comments
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moka dupont

I have a one-track mind when it comes to sweets and I had been pushing to make this Moka Dupont for months. Finally, the time is now! It’s an icebox cake– creamy chocolate frosting and store-bought cookies dunked in espresso– that melds together after a long rest in the fridge. Apparently it’s very popular in France, where it’s made with Thé Brun cookies (which I happily got to use myself because I asked a friend to bring me a packet back from a trip– my souvenir from Cannes!). Over here, Petit Beurre cookies make a good stand-in. The chocolate buttercream frosting is made with butter, sugar, egg and plenty of melted dark chocolate. This is not a light dessert, but I am not one to complain about something being too rich, so I enjoyed every bite.

You can assemble a big square or rectangular cake, or plate up individual ones like I did. I had some extra cookies and frosting, so I made each babycake four cookies high instead of three. After a night in the refrigerator, I had a lot of fun decorating these with chocolate curls (I used a vegetable peeler) and some wacky decor called “bronze crunch” that I picked up at Waitrose on my last trip to London. Yes, my cabinets are filled with food souvenirs from foreign lands…I know yours are,too.

moka dupont

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Double-Corn Tea Cake

August 8, 2017 at 5:05 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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double-corn tea cake

Double-Corn Tea Cake is a simple summer loaf cake that’s easy to put together and is great with fruit. This recipe is made with both corn kernels and corn flour (not to be confused with cornstarch), which is much more fine than cornmeal. I don’t know that I’ve ever noticed corn flour at the grocery store, but I found it from one of the millers at the Union Square Greenmarket. I’ll have to look for some more ways to use up the bag.

I suppose you could serve this cake like cornbread, although it’s a bit sweeter and more buttery than what I’m used to. I liked it with roasted strawberry sauce and whipped cream and I’ll probably try it toasted with cherry jam, too.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Martine’s Gâteau de Savoie

July 11, 2017 at 8:17 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 6 Comments
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martine’s gâteau de savoie

Martine’s Gâteau de Savoie is the kind of simple cake I’ll want to make all summer long. It’s the perfect thing to go with roasted strawberries, a pile of raspberries, sliced plums, whatever. It’s an easy to make separated egg sponge– no butter, oil or baking powder needed. I baked mine in a mold that’s traditionally used for something I’ve never made called a trois freres cake, but a bundt pan will do nicely here. I have a jar of scented geranium sugar in the cupboard that I made quite a long time ago and always seem to forget about. I made a mental note to bake with it here, thinking that its light floral taste would go nicely with the roasted strawberries I would be serving alongside the cake. I was too embarrassed to photo the extra large blob of whipped cream I also spooned on top, but you can take my word that shortcake-style ain’t a bad thing.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Les Whoopies

June 13, 2017 at 3:09 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 5 Comments
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les whoopies

It doesn’t matter if they’re called Les Whoopies or whoopie pies, I’m a big fan. I used to work in a bakery where we made heaps of them (the chocolate and the pumpkin ones were my favorites), so I know my whoops. These are great– moist and chocolatey, like little devil’s food sandwiches, with peanut butter filling. I always like how good whoopee pie cakes are a little sticky on my fingers. Is that weird? I made these a few months ago actually, but now that I’m looking at the picture I took, I should go make them again!

For the recipe, see Baking Chez Moi by Dorie Greenspan. It’s also here. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Plain and Simple Almond Cake

May 9, 2017 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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plain and simple almond cake

If you think Plain and Simple Almond Cake sounds a little unexciting, just change the “plain and simple” to “light and delicious” and go get to cracking yourself some eggs. While you’re at it, separate those eggs, too, because this easy almond cake is made like a separated egg sponge with almond flour replacing the normal wheat flour. This cake is light and moist, with great flavor. Since it’s plain and simple, you can dress it up however you like…we ate it at home with some fig sauce. I gave a big chunk to a chef friend of mine who is gluten-free and a little cake-deprived. Poor guy! He was so happy and said it was the best cake he’d had in a long time. I’ll make it again for sure.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Pithiviers

March 28, 2017 at 10:33 am | Posted in BCM, cakes & tortes, general pastry, groups, simple cakes, sweet things, tuesdays with dorie | 9 Comments
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pithiviers

 

The last time I made Pithiviers was in cooking school about 15 years ago. I have never forgotten how delicious it was though. I’m all for two rounds of flaky puff pastry with a filling in between, traditionally almond frangipane (one of my favorite things) and a bit of jammy fruit. The pithiviers recipe is in the “Fancy Cakes” section of the book, but this was a pretty simple one for me. I used store bought puff pastry, had some frangipane in the freezer from another project and instead of making prune filling, I used some black plum jam that I made last summer. Really, the only thing I did have to make for this was egg wash!

Rather than make one large round Pithiviers (that’s too much for us in one sitting), I made a couple of babies. The puff rose nice and high. Because I was making an odd size, I eyeballed the filling amounts. I do wish that I’d used a bit more of the plum jam. I was worried about leakage (there wasn’t any), so I was too skimpy. Next time– these are so easy and good. I’d like to experiment with savory fillings, too, as the concept isn’t really any different from a turnover.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Black-and-White Marbled Madeleines

March 14, 2017 at 12:01 am | Posted in BCM, cakes & tortes, cookies & bars, groups, simple cakes, sweet things, tuesdays with dorie | 11 Comments
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black-and-white marbled madeleines

Over the last nine years, I’ve made many Dorie versions of the little shell-shaped cakes called madeleines. Appearance-wise, these Black-and-White Marbled Madeleines were probably not my best effort. I could tell I would have a little more batter than I needed, but overfilled the molds a bit anyway because: a) I was too lazy to clean the pan and do a second bake-off, and b) I’m too cheap to ever throw out batter. So my edges weren’t the sharpest. I didn’t get the signature madeleine bump this time either…I probably should have rested the batter for several hours instead of just one. Also my marbling technique wasn’t great. But hey– at least I know what my problems were! Taste and texture-wise, they were great. The vanilla-chocolate combo is a classic, obviously, and the little bit of citrus zest (I used bergamot instead of lime) made them extra flavorful. They were soft and spongy fresh out the oven…I don’t know how well they hold up because they didn’t last! I wouldn’t hesitate to give these a go again and be a bit more of a perfectionist when baking them the second time around.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BCM: Sunday in Paris Chocolate Cake

February 14, 2017 at 5:22 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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sunday in paris chocolate cake

Hello my loves. How about a little chocolate for Valentine’s Day? Maybe with some peanuts thrown in, too? If that sounds good to you, then this Sunday in Paris Chocolate Cake will be right up your alley. This recipe is in the “Fancy Cakes” section of the book, but it isn’t an intimidating one. The batter is pretty straightforward, with some peanut butter and chopped nuts in the mix. And the decoration is simple, too…ganache  with a sprinkling of extra nuts and chocolate. I debated making mini cakes or a larger loaf, as the recipe will work either way. I decided to go for dainty little ones and used a silicon financier mold for baking, but a mini muffin tim would be a fine substitute. Watch the baking time if you do small cakes…they don’t take long in the oven.

This sort of reminds me of a cakey brownie. While I could easily eat one of these on it’s own, a scoop of vanilla ice cream makes it even better. You can fiddle with the topping, too. Last night, I took two plain (no ganache topping) cakes, accompanied by the obligatory scoops of ice cream, and drizzled them with warm salted caramel sauce and then scattered peanuts over top. Super good!

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

TWD BCM Rewind: Spiced Honey Cake

January 31, 2017 at 12:01 am | Posted in BCM, breakfast things, cakes & tortes, groups, muffins & quick breads, simple cakes, sweet things, tuesdays with dorie | 4 Comments
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spiced honey cake

I nominated Spiced Honey Cake a couple of times, and then when it was chosen, I skipped it! Nice, right? I will admit to feeling guilty about that, but now Rewind Week is here to redeem me. So, here it is…

This might not be what you have in mind when you hear the word “cake.”  It’s a take on pain d’epices, and is more like a quick bread than a moist, spongey cake. Dorie flavors it with honey (obvi) and also an orange/spice infusion. She uses lavender, Sichuan peppercorns and fresh ginger as her spices, but when I rooted through the cupboard (a chore, let me assure you), I saw don’t have the lavender or the peppercorns. I do have a really nice chai mix with lots of coarse bits of black pepper, ginger, cardamom, cloves, cinnamon and fennel. It doesn’t contain any actually tea leaves, just the spices, so I thought it sounded like a perfect choice to go with the orange and honey flavors, as well as the almonds and dried cherries. Because the cake is purposefully on the dry side, it toasts up really nicely (I will thank my fellow TWDers who made the recipe on-schedule for pointing this out to me!). In fact, it’s better as cake toast than as non-toast. And it’s perfect with tea or coffee, so I’m glad to have gotten around to making it!

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll to see what other folks caught up on this week!

Tuesdays with Dorie BCM: Granola Cake

January 10, 2017 at 6:22 pm | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 10 Comments
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granola cake

I don’t normally think of granola as a baking ingredient…usually it’s just my breakfast.  Dorie likes to incorporate it into all kinds of stuff, though…there were the Granola Grabbers from years ago…now there’s Granola Cake. This actually reminds me of a chewy blondie more than cake– not just because of the add-ins, which include chocolate chunks and coconut in addition to the granola– but also because of the consistency of the batter, which is a lot like stiff cookie dough. Maybe it also reminds me of a blondie because I made just a quarter of the recipe in a loaf pan, so it’s probably thinner than it otherwise would have been. I’m down though. I like it. It’s a great snack cake. The granola contributes to the chew and it’s an interesting use of my normal breakfast cereal.

For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

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