Currant Cake
March 28, 2012
Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.
- 210 g unsalted butter (≤ 1 C)
- 210 g sugar (1 C)
Beat (cream) sugar and butter until light and fluffy.
- 3 eggs
- 200 g flour (1 2/3C)
Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.
- 200 g flour dusted currants (½ package currants)
Last, fold in the dusted currants.
Pour into floured bundt pan. Cover first 20 min of baking.
(If 325° – 340°, ~ 1 hour) bake until dry.
Johan’s Chocolate Cake
March 28, 2012
From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°
15-20 min. Grease and dust with flour a 2 qt spring cake pan or line with parchment paper.
- 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao – delicious.)
- 2 sticks (8oz) unsalted butter
Melt butter and chocolate over low heat, let cool.
- 4 eggs
- 3/4 C sugar
Whip sugar and eggs until fluffy (~10 min). Mix chocolate into egg mixture.
- 1 C Sifted all purpose flour (4 oz/115g)
- 1 tsp baking powder
- dash salt
Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.
NOTES
*** SemiSweet Chocolate Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate to compensate.)
- 64% chocolate (versus 54-58%) use 10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
- 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
- 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
- 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.
Filed in Desserts Cakes Cookies
Tags: cake, chocolate, chocolate notes, chocolate substitutions, dessert, johan
Flourless Chocolate Cake
March 15, 2012
Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.
A. Melt together in a double boiler:
- 12 oz (.75 lb) SemiSweet chocolate ***
- 8 oz (1/2 lb) butter
B. Beat to a pale frothy consistency:
- 6 egg yolks
C . Whip until soft peaks (use copper bowl).
- 9 egg whites
- 2 TB sugar
- pinch cream of tartar
Fold B into A, then C into AB mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.
Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.
- 6 oz chocolate (54-60% cacao)
- 1 oz (2 TB) butter
- 1 oz milk
- 1 egg yolk
NOTES
*** SemiSweet Chocolate Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate to compensate.)
- 64% chocolate (versus 54-58%) use 10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
- 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
- 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
- 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.
Hot milk cake
February 13, 2012
Farmor Evelyn’s recipe/often as birthday cake. Bake 375°, 25 minutes.
- 3 eggs
- 1 1/2 C sugar
Beat eggs thoroughly, add sugar and beat more until smooth.
- 3/4 C Milk
- 2 TB Butter
Heat milk and butter to almost boiling (small bubbles around edge of pan). Cool just a bit. Add to egg and sugar mixture.
- 1 1/2 C Cake Flour (sift before measure!)
- 1 1/2 TB Baking Powder
- dash salt
- 1 tsp Vanilla
Add dry sifted ingredients to batter, then add 1 tsp Vanilla.
Bake in two 9″ round pans (buttered and floured) or 1 large rectangle lasagna pan. 375°/ 25 minutes. cool before remove from pan.
Irish Soda Bread Golden Raisins
February 12, 2012
From Gourmet 1994, County Cork. Let sit a few hours before slicing. 3 hours cook & cool time. Preheat oven 400° F.
- 2 C unbleached all purpose flour (plus additional for sprinkling)
- 1/4 C flax meal, or toasted wheat germ
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 stick (1/4 C) unsalted butter cut into bits
- 1 C Golden raisins
- 1 C Buttermilk or plain yogurt
Whisk together the dry ingredients.
Add butter and toss to coat. With fingers, rub in butter until mixture resembles coarse meal. Add Raisins. Add buttermilk or yogurt and stir until evenly moist.
On floured surface, knead 1 minute, sprinkle with flour to keep from sticking, roll into ball.
Transfer to floured baking sheet or stone, pat into a 6 ” round. Sprinkle top with flour, spread over top with finger tips. Cut shallow “x” on top of round. Bake 35-45 min until golden brown.
Wrap and cool on a rack 1 hour.
Unwrap and cool 1 hour more.
Filed in Desserts Cakes Cookies, Holidays, Uncategorized
Tags: buttermilk, corned beef, flax meal, golden raisins, soda bread, wheat bra
Swedish Almond Cake
February 5, 2012
Inger’s? 1960s. Preheat oven 350°
Grease spring pan.
Mix together:
- 7 1/2 oz almonds ground
- 1 C sugar
Fold in whipped egg whites to almond mixture.
- 4 egg whites hard whipped.
BAke in 350° for 35 minutes, then increase to 400° for 10 minutes.
cool before removing from pan.
top with 1 can pears, top with whipped cream or other fresh berries….
Filed in Desserts Cakes Cookies, Swedish Scandinavian Belgian
Tags: almond cake, Swedish
Danish Christmas Ice Cream
January 25, 2012
This is something Mormor Karin made when I was growing up – a recipe from Sweden (possibly from Vecko Journalen – a Swedish magazine, subscription that Mormor received from her mother). Make room in the freezer for a bowl to chill this.
Svgs 6-8
- Half gallon of the best vanilla ice cream (minus 1 Cup)
- 1 C whipped cream (3 dl)
- 1 C chpd (but not too fine) dark chocolate (Callebaut) – semi-sweet?
- 3/4 C chpd Raisins (soaked overnight in Grand Marnier)
- 1 C ground blanched almonds (ground almond meal from Trader Joes)
Blend half of ice cream with raisins, chocolate and almonds. Stir until well blended. Mix in rest of ice cream (fast so it doesn’t melt too much).
Fold in whipped cream.
Transfer to a serving bowl or mold to put in freezer. Freeze 4-5 hours.
Filed in Christmas, Desserts Cakes Cookies, Swedish Scandinavian Belgian
Tags: chocolate, Danish, Grand Marnier, ground almonds, ice cream
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