Posts Tagged ‘cake’

Tastycakes

Praline Buns

Lately it’s felt like the season of cakes around these parts.

Above, these scrumptious cinnamon and struesel-topped praline buns were an addictive favourite of mine.  You can top pretty much anything with struesel and I think I would eat it, though.

Sally Lunn Cake

There was also this Bath, England-born Sally Lunn cake.  It had a texture similar to poundcake, but an airier crumb and a dusting of sugar on top.  This one was spectacular with whipped cream and jam.

Nut-free Kugelhopf

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Bait And Switch (Or Why I’m Not Above The Occasional Culinary Subterfuge)

Parsnipity Spelt Cake

Sometimes I come across strange recipes on the internet that I just can’t help but test out in my own kitchen.  I become inordinately fascinated by these culinary oddities, with a fixation that won’t be satisfied until I taste them for myself.  Of course, in order to get the Everyman to try many of them, I generally have to leave out certain salient details that might give him pause.

Case in point would be when this particular recipe popped up in my RSS, gleaned from the Serious Eats column The Crisper Whisperer.  I’m sure that by the time he finishes reading this post I will have received a call or an email about this particular cake and his personal thoughts on it, but when he asked me what it was last night I simply uttered “spice cake”.

Over the years we’ve all come to acknowledge carrot cake, sweet potato pie and zucchini muffins as relatively commonplace dessert-type offerings, but up until this point I’d never seen or heard of a parsnip cake before.  Between the fact that I was vaguely intrigued and disgusted by its very existence, and the fact that I had a half bag of parsnips lounging around our crisper not getting any younger, I decided it had to be done.

Just Batter

The recipe began simply, calling for all the usual suspects that come to a batter party (flour, sugar, eggs) but I immediately began making changes and substitutions.  Where there was once flour I replaced it with spelt, and a cupful of allergenic walnuts became a measure of porridge oats, while white sugar was traded for brown.  Then, just because I felt the guilt of attempting something healthy (yes, I suffer from the opposite form of guilt, not for eating badly, but from trying to eat too good) I threw in a small handful of dark chocolate chips – just because.

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Mission Mile High

Interior Shot

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

So, this month’s Daring Bakers challenge was quite an adventure.  As the header says, the hosts selected a dobos torte, which a) is something I’d never heard of before, and b) was yet another recipe from this Kaffeehaus book (as was the strudel I made a few months ago).

At first I was a little bummed that we were doing another recipe from the same book (variety, people!) but after reading through the recipe a few times, I realized that the techniques required were quite different and would be somewhat challenging.  I threw myself into this one wholeheartedly, all the while anticipating wonderful results.

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