2.10.2010

CALL ME BRUCE BOGTROTTER

Chiffon cake soaked with rum and coffee simple syrup, quick fudge frosting. Adapted from Smitten Kitchen, Aug. 2009.

Sour cream chocolate cake with peanut butter cream cheese frosting & chocolate peanut butter ganache. Adapted from Smitten Kitchen, August 2008.

Clementine almond cake. Adapted from Nigella c/o Smitten Kitchen, Jan. 2009.

Nothing keeps an old house warm like constantly preheating the oven.

Notes: Brought the chiffon as a social lubricant to my poetry workshop's weekend retreat in Bedford, PA. The rum/coffee syrup smelled delicious and kept the (very thin, by the way) layers moist, but the "quick" fudge frosting - it comes together in ten seconds in the food processor - is forgettable. Probably wouldn't make this again.

The chocolate peanut butter cake, however, is already a second-run. I haven't tasted this incarnation yet, but know from the last that the cake is box-mix-moist, the frosting tangy and heavy on peanut flavor, and the ganache is more chocolate (semisweet) than saccharine. A must-try if you know someone who appreciates this combination.

Clementines and almonds: it's a winter cake. Gluten-free, it's just whole clems (processed or chopped very fine, after two hours boiling), ground almonds (or almond meal/flour), eggs, sugar, a hit of baking powder, poof! Cake. I added vanilla and almond extracts and a very thin glaze (confectioners sugar and clem juice). Result: wet-moist, deep citrus flavor. Suited to breakfast. Definitely butter and line and re-butter a pan, as reviews caution that this is hard to extract. I'm not usually one for restriction-recipes (or baking by Nigella, following the Guinness cake disaster of 2008), but this is unusual and adaptable to whatever citrus you like (e.g. Meyer lemons, satsuma mandarins).

1 comment:

bitchesgetstitches said...

re: clementine-almond
i agree, it IS a winter cake