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Today, a recipe!

I decided to take this year off from birthday cakes, but I did make the delicious bite-sized treats that are madeleines. Reminiscent of pound cake but more flavorful, these French cakes have been one of my favorites for years. Now I’ve got the recipe down. Good thing, because they don’t last long!

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This is a simple recipe with terrific results. The only real surprise is the amount of chilling time, so plan ahead. Also, I was fortunate enough to inherit a set of traditional European madeleine pans, and with the liberal application of butter and flour they work well. That said, if you don’t happen to have these single-purpose pans, I’ve had decent luck making them in cupcake liners. The shape is different, of course, but the edges pick up a small flute from the liners. The darker cupcake pan made the bottoms cook a bit too fast, but cut baking time by a minute or so and it should turn out fine.

On ingredients:

I use organic unbleached all-purpose flour (thank you, Costco) but you don’t have to. I also use granulated sugar that’s been toasted to bring out a caramel flavor that’s subtle but noticeable. If you have the time to do this, I suggest making a big batch so you have extra. It’s great in everything. As a note, I toasted a batch of organic sugar but pulled it after an hour. Turns out the higher molasses content means it’s faster to melt and burn, so keep an eye on it if you go that route. Still tasty!)

On rise:

There’s also a whole debate around whether to baking powder or not to baking powder. The traditional approach is most definitely (and defiantly)not, but it’s up to you. I am still haunted by a pre-teen angel-food cake debacle (pancake, meet actual cake, also tears and a lifelong dislike of recipes that rely solely on whipped egg whites for volume). I use the baking powder. It worked well, even when I let the batter sit in the fridge for 6+ hours, and tasted fine. Just be sure your baking powder doesn’t contain aluminum.

On lemon flavor:

like love the flavor of lemon but am not fond of chewy, waxy, dry lemon peel. I leave it out here, but if you find yourself with a nice, thin-skinned organic lemon on hand, I say use the zest. I also boosted the amount of glaze because the smaller amount in the original recipe didn’t quite stretch far enough. (I also use all lemon juice because I’m crazy like that, but the water will help it flow. Adjust as you like. Or use lime juice. Or 2T. orange concentrate, 1T+ water.)

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And as a bonus for Mr. Man’s father and all who love writing, a taste of literature:

An exquisite pleasure had invaded my senses … And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings … my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane. The sight of the little madeleine had recalled nothing to my mind before I tasted it.
— Marcel Proust, À la recherche du temps perdu

I prefer lemon glaze to a tea dip but the choice is yours. Whatever you do, have fun:) Also, here’s a picture for you, showing the perfect amount of browning. It’s not my picture as I ate all my madeleines before I thought to get a shot (because delicious:).

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Lemon-Glazed Madeleines
Makes about 24 cookies
Adapted from this recipe (in The Sweet Life In Paris by David Lebovitz)

Cake:
3 large eggs, at room temperature
2/3 cup (130g) granulated sugar, toasted
rounded 1/8 teaspoon salt
1 1/4 cup (175g) flour
1 teaspoon baking powder (optional)
zest of one small lemon (optional)
9 tablespoons (120g) butter, melted and cooled to just above room temperature, plus additional melted butter for the molds

Glaze:

7/8 cup (175g) powdered sugar
3 T. freshly-squeezed lemon juice
1 t. water
pinch salt, to taste

Prep pans and batter:

1. Thoroughly brush the indentations of a madeleine mold with melted butter. Dust with flour, tap off any excess, and place in the fridge or freezer. (Haven’t tried this with non-stick spray because it weirds me out but I imagine that works too.)

2. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. (Don’t have a standing mixer? use the regular kind, because honestly.)

3. Spoon the flour and baking powder, if using, into a sifter or mesh strainer and sift over the batter in batches, using a spatula to fold in each batch of flour. (This is a little tedious but worth it.)

4. Add the optional lemon zest to the cooled butter, then dribble the butter into the batter a few spoonfuls at a time, while folding each time to incorporate the butter. Fold just until all the butter is incorporated.

5. Cover the bowl and refrigerate for at least 1 hour. (Batter can be chilled for up to 12 hours.)

Wait, then bake:

6. To bake: preheat the oven to 425 degrees.

7. Plop enough batter in the center of each indentation with enough batter which you think will fill it by 3/4’s
(you’ll have to eyeball it, but it’s not brain-surgery so don’t worry if you’re not exact; I used a rounded 1 1/2 t. cookie scoop) Do not spread it.

8. Bake for 8-9 minutes or until the cakes just feel set (10 minutes for me with baking powder; the tops will be light but the fluted base should be a light-to-medium brown). While the cakes are baking, make a glaze by stirring together the powdered sugar, lemon juice, water and salt until smooth.

9. Remove from the oven and tilt the madeleines out onto a rack. The moment they’re cool enough to handle, dip each cake in the glaze, turning them over to make sure both sides are coated and scrape off any excess with a dull knife. After dipping, rest on the rack, scalloped side up, until the cakes are cool and the glaze has firmed up.

Storage:

Glazed madeleines store well uncovered or loosely-wrapped. They can be kept in a container for up to three days, if necessary (but, yeah, they won’t last that long. Unless you are a saint. Are you a saint? I am not). These also froze fine in a plastic bag, then defrosted on the counter. Emergency madeleines for the win!

 

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This is the latest version of my favorite chocolate cake recipe. It has been used (extensively) for layer cakes, sheet cakes, and cupcakes. Why a new recipe? With tweaks to the fat portion of the ingredients, this version has even more flavor (sorry, Canada, flavour), than the original, and is still simple, easy and quick to make. Oh, and if you happen to forget the butter and coconut oil in the microwave, this works as a fat-free recipe too. Ask me how I know;) I’ve also included an updated frosting recipe, because that’s what friends are for. It’s metric, because these days, that’s how I roll.

I like it. I hope you do too!

Truly Excellent Chocolate Cake, v. 2.0

Cake:
2 C. sugar (400g), half white, half brown
2 C. all-purpose flour (250g)
3/4 C. cocoa powder (88g)
2 t. (11.5g) baking soda
1 t. (4.3 g) baking powder
½+ t. (5g) kosher salt
2 eggs
1 C. buttermilk (or 1 scant cup milk, warmed with 1 T. white vinegar)*
1 C. coffee
2.8 oz. (80g) butter, melted
1.16 oz. (33g) coconut oil, melted
2 t. vanilla

1. Preheat oven to 350F. Prepare one 9″ x 13” pan, two 8/9” cake pans, or 24 standard muffin tins, with butter and flour/cocoa powder or line with parchment paper (a lot less trouble).
2. Mix sugar, flour, cocoa, soda, powder and salt in a large bowl.
3. Add remaining ingredients, beat for 2 minutes.
4. Pour into baking pans and bake until tester comes out clean (30-35 minutes for cake pans, 35-40 minutes for large pan, or 22 minutes for cupcakes).
5. Let cool 10 minutes and remove from pan. Frost when cool.

* Note: I usually make a cup of coffee in a 2C glass measuring beaker, then add the vinegar and fill up to the two-cup line with milk. Voila!

. . . . . .

Buttercreamcheese Frosting:
100g butter, softened
160g cream cheese, softened
560g powdered sugar
pinch of salt, to taste
~½ t. vanilla
2 T. lemon juice, or some combination of lemon, orange juice concentrate, milk, cream, and/or Grand Marnier; this is the flavoring portion so tweak at will!

1. Cream butter and cheese together until whipped smooth, fluffy and white (can take up to 5 minutes but it’s worth it).
2. Sift powdered sugar, add to butter mixture in two parts, blend.
3. Add flavorings and beat another ~3 minutes until smooth, light, and spreadable. Adjust liquid as necessary to reach desired thickness.

Works well for anywhere you need a mostly white frosting, and colors well. Just ask my friend Uni the Unicorn!

Uni the Unicorn was a present for a six-year old’s birthday: Six layers of chocolate cake with buttercreamcheese frosting, a little marshmallow fondant for the eyebrows, and magic!

 

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You may have noticed that I’ve been on a baking kick. It’s probably time to give my pancreas a break and go back to salads, but here’s one last* cake for you. Four layers, chocolate, more chocolate and raspberry.

 

 

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*  Let’s get real, it won’t be the last, but I am planning to slow down the baking. A little:)

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Chocolate frosted meringue mushroom strawberry reduction fondant bunny chocolate cake.

/because awesome:)

Happy Easter!

 

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Target: Caaaakkkkeeee!!!!!

Another year, another cake:) For this year’s birthday I wanted a little visual contrast, plus a way to use the last of summer’s fruit. Also, pretty. I went with that classic good time, chocolate, and a buttercreamcheese frosting.

Two layers, baked and cooled and torted to make four. To shake things up a bit, I added a thin coating of raspberry jam before frosting the first and third layers, to bring out a touch of fruit flavor. Crumb coat. Thick frosting top. Chocolate ganache trim, topped with blackberries, raspberries, blueberries, and mint, with a buttercream flower to wrap it all up.

Cutting it was scary, but worth it.

So tasty!

Cake!

 

 

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Subject: Cake, variation birthday
Year: 2015
Mission: Simple, elegant, tasty (natch)
Goal: Achieved

This year’s cake was chocolate, four layers, with a chocolate-cream cheese frosting. Sure, my original plan involved crazy complicated construction, multiple colors, and improbable royal icing designs, but in the end I wanted a good old-fashioned birthday cake. Nothing stressful, nothing so complex that it would interfere with family time. This fit the bill to perfection.

I used raspberry jam alternated with frosting in the filling, plus raspberries and their leaves on top for decoration, served with Pennsylvania’s own Yuengling Black & Tan ice cream.

Damn fine cake, if I do say so myself:)

Cake2015

CakeSlice2015

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How do I not have this recipe up here already? This rich, moist chocolate cake is delicious and (in my *ahem* extensive experience) virtually foolproof. Not only would I hate to lose the recipe, I’m also baking this weekend, so here you go!

Truly Excellent Chocolate Cake

Cake:
2 C. sugar (400g)
2 C. flour (250g)
3/4 C. cocoa powder (88g)
2 t. baking soda
1 t. baking powder
1 t. kosher salt
2 eggs
1 C. buttermilk (or 1 scant cup milk, warmed with 2 t. white vinegar)
1 C. coffee
1/2 C. vegetable oil
2 t. vanilla

1. Preheat oven to 350F. Prepare one 9″ x 13” pan, or two 8/9” cake pans, with butter and flour/cocoa powder or line with parchment paper.
2. Mix sugar, flour, cocoa, soda, powder and salt in a large bowl.
3. Add remaining ingredients, beat for 2 minutes.
4. Pour into baking pans and bake until tester comes out clean (30-35 minutes for smaller pans, 35-40 minutes for large pan).
5. Let cool 10 minutes and remove from pan. Frost when cool.

Frosting:
1/2 C. butter, softened (113g)
1/2 C. cream cheese, softened (116g)
3 1/2 C. powdered sugar (437g)
1/2 C. cocoa powder (59g)
1/2 t. salt (to taste, less if you use salted butter)
2 t. vanilla
2-4 T. milk or cream

1. Cream butter and cheese together until whipped smooth.
2. Sift sugar, cocoa powder, and salt onto butter mixture, blend.
3. Add vanilla and milk and beat for 3 minutes until smooth. Adjust milk as necessary to reach desired thickness.

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