Cakes Archive

Grandma’s Pineapple upside-down cake

Posted 12/11/2012 By Francois

Grandma’s Pineapple upside-down cake

Production: 12 – Serving
Preparation: 25 Minutes
Cooking: 45 Minutes

Today we revisit happy of our childhood memories by interpreting one of my favorite recipe, from my grandmother. She prepared this cake during family celebrations (or at the request of her grand-son).

The recipe is quite simple. Initially it is a white butter cake to which was added a delicious topping of crushed pineapple and brown sugar.

Here we present a slightly modified version in which we replaced some of the flour with almonds powder. As a result we get a cake that’s creamy and rich, full of flavors that would have please Grandma.

An undeniable advantage to this recipe is that everything is found in the mold, including the icing.

Note 1 – You can also prepare this recipe in individual servings in ramekins or large muffin tins. In this case it will be necessary to reduce the cooking time to 25-30 minutes.

Note 2 – Traditionally served with some vanilla ice cream it is also delicious with a little touch of whipped cream.

Grandma's Pineapple upside-down cake

Ingredients:
Butter – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
White Sugar – [1 cup]  (250 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Almond powder – [3/4 cup]  (190 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Milk – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Crushed pineapples (14 oz can – 384 ml) – [2]
Brown sugar – [1 cup]  (250 ml.)

Steps:
1- Preheat oven to 350 F (180C).
2- Drain the pineapple in a sieve to remove the juice.
3- In a large bowl, cream the butter and add the white sugar in small amounts, stirring vigorously to melt.
4- In a small bowl, lightly beat the eggs and add slowly to the butter+sugar mixture.
5- In a large bowl combine the flour, ground almonds, baking powder and salt.
6- Measure the milk and add the vanilla extract.
7- slowly mixing the butter+sugar+eggs, stir in the dry ingredients from step 5, alternating with the vanilla milk prepared in step 6. Mix well to obtain a homogeneous result.
8- In a small bowl, combine the drained pineapple and brown sugar.
9- Lightly butter the contours of a bundt pan and then cover the bottom with the pineapple+sugar mix.
10- Cover with the dough prepared in step 7 and bake for 45 minutes.
11- Leave to cool on the counter about 1/2 hour, then invert cake on a serving plate.
12- Spread the pineapple and sugar icing on the cake contours.

Welsh Cakes recipe

Posted 14/10/2012 By Francois

Welsh Cakes recipe

Production: 20 – Serving
Preparation: 10 Minutes
Cooking: 10 Minutes

Always curious to discover or rediscover classic recipes, it is to Wales for their famous “WELSH CAKES” that we turned this week.

Welsh cakes are delicious small pastry with a golden crust and a very tender heart. They are similar to traditional scones but have the distinction of being cooked in a pan and not in the oven, giving them their delicious crust.

Ancestral version of this recipe was flavored with raisins and a little cinnamon. It is easy to vary the flavor by replacing the raisins with other types of dried fruits and/or nuts, and changing the selection of spices used.
In our version, we chose a mixture of small dried fruit (cranberries, cherries and blueberries) that we flavored with a bit of cinnamon and nutmeg.

This recipe is very easy to prepare but you must pay attention to a few things:
1) the butter must be very cold so that it does not melt during the handling of the dough;
2) the amount of milk is approximate and should be adjusted to obtain a friable paste that does not stick to fingers;
3) If you use Corinth raisins, soak them in hot tea for ten minutes to soften them.

They are excellent warm (sprinkled with icing sugar) but you can also freeze them or keep them for several days in the refrigerator (if they survive the greed of your family members).

Welsh Cakes recipe

Ingredients:
Flour (all purpose) – [2 cups]  (500 ml.)
White Sugar – [1/3 cup]  (85 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Ground Cinnamon  – [1/4 teaspoon]  (1 ml.)
Ground Nutmeg – [1/4 teaspoon]  (1 ml.)
Mixed dried fruit – [1/2 cup]  (125 ml.)
Egg (large) – [1]
Milk – [1/4 cup]  (65 ml.)
Butter – [1/2 cup]  (125 ml.)
Icing Sugar  – [2 tablespoons]  (30 ml.)

Steps:
1- In a large bowl, combine flour, sugar, baking powder and spices.
2- Cut the cold butter into very small cubes.
3- Add butter and mix with a knife pastry blender or 2 knives (a food processor on pulse will also work fine).
4- Lightly beat the egg and place it in the center of the mixture.
5- Add the milk and all the dried fruits, then gently fold in the dry mixture with a spatula. Finish by hand until you get a ball of dough that’s malleable but firm (which do not stick to your fingers). If necessary, add a little flour if the dough is too sticky or a little milk if it is too dry.
6- Spread a little flour on your work surface and lower your dough until 1/4 inch.
7- Shape your cakes with a round cookie cutter.
8- Heat the skillet over medium heat.
9- Melt a knob of butter and bake your cakes 3-4 minutes on each side until nicely browned.
10- Before serving, sprinkle some icing sugar on the cakes you want to eat immediately.

Recipe for Carambar caramel cakes

Posted 22/07/2012 By Edith

Recipe for Carambar caramel cakes

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

It’s summer, it’s hot so no heavy baking today… Just some simple mini-cakes with Carambar (french caramel).

The carambars, small treats from France are almost unknown in america but very popular in Europe and many African contries.

I’m not sure if it’s for their very sweet and caramel taste that they are so popular. It is certainly not for the ingredients: glucose syrup, sweetened condensed milk, sugar, hydrogenated coconut oil. So it is perhaps for little gags found in the package.

Nevertheless, we must recognize that this industrial caramel has a particularly pleasant taste that is well suited to flavor several types of desserts. In our recipe, largely inspired by the site Marmiton, we opted to make individual portions.

As a bonus, kids and adults can have fun on the site http://www.carambar.fr/ where one can download fun Carambar wallpapers and learn all about the candy from its original design to its development. A selection of jokes with competition, and even coloring and many little surprises for fans of the bar.

In the end the mini-cake tastes good, not too sweet nor too caramelized. It melts in your mouth and with a scoop of ice cream it will top a meal in style.

Recipe for Carambar caramel cakes

Ingredients:
Carambar’s caramel (original) – [29]
Butter – [1/2 cup]  (125 ml.)
Milk – [1/2 cup]  (125 ml.)
White Sugar – [3/4 cup]  (190 ml.)
Eggs  – [3]
Flour (all purpose) – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)

Steps:
1- Preheat oven to 350 F (180 C).
2-  In a small pot, over low heat,  melt 20 carambars with the butter and the milk.
3- Cut into small pieces and set aside 5 of the remaining carambars.
4- In the large mixer bowl, beat the eggs with the sugar. Add the flour and baking powder.
5- Once the carambars are fully melted, add the mix to the preparation of step 4.
6- Pour into some square cake mold (buttered and flowered).
7- Bake 25 to 30 minutes for 8 individuals cakes or 40 minutes for a single large one (in a bread mold).
8- Once the cakes are baked, cut the remaining 4 carambars in half, lengthwise, and place the pieces on the hot mini cakes.

Recipe for pear and pistachios cake

Posted 15/07/2012 By Edith

Recipe for pear and pistachios cake

Production: 10 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

What a pleasure it was to enjoy this wonderful birthday cake. Pears and pistachios to honor the 29 candles of our beautiful daugther. Even her, who does not usually like dessert,litterally cleared her plate. As for the guests, they were delighted with this sweet treat that conclude a hearty celebration meal (pork loin on spit served with rice with lentils) .

Tasty and soft, our pear and pistachio cake was a great success. The two rows of sliced ​​fresh pears, the pistachios distributed in the dough and the light touch of freshly grated nutmeg turn every bite in an explosion of flavors.

Requiring a little extra effort and time than a simple basic cake, this dessert, is trully worthy of a special celebration.

Pear and Pistachios Cake

Ingredients:
Butter – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
White Sugar – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Milk – [1/2 cup]  (125 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Almond powder – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Pears – [5]
Pistachios nuts – [1/2 cup]  (125 ml.)
Nutmeg – [1 teaspoon]  (5 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- Peel and slice the pears. Place slices in some lemon juice and reserve.
3- In mixer bowl, beat butter, sugar and eggs.
4- In a large bowl, combine flour, ground almonds, salt, baking powder and nutmeg.
5- Add milk and dry ingredients, in small quantities, in the mixer bowl.
6- Beat until mixture is smooth.
7- Add the pistachios in the batter.
8- Pour 1/3 of batter into a buttered and floured mold.
9- Place half of the pear slices on the dough.
10- Pour remaining batter into the mold.
11- Cover the top with remaining pears.
12- Sprinkle lightly with sugar.
13- Bake about 45 minutes.
14- Let cool and serve on a berry coulis.

Recipe for corn and pineapple cake

Posted 24/06/2012 By Edith

Recipe for corn and pineapple cake

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

Pineapple cake recipes abound and for a good reason: they are delicious desserts usually quick to prepare and loves by everyone.

For our recipe of the week we’ve put together a variation midway between a cake and a pudding. A rich and tasty paste made of cornmeal flour floating on a generously juicy pineapple compote.

The use of corn flour gives a very tasty cake. We also chose to use fresh pineapple for its firmer texture but it would be quite correct to make this recipe with canned pineapple you drain the juice.

This dessert is much better served warm. Add some vanilla ice cream, Greek yogurt or a generous portion of whipped cream and it will be perfect.

 

Recipe for corn and pineapple cake

Ingredients:
Fresh pineapple  – [1]
Corn flour – [1 cup]  (250 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Brown Sugar – [1/2 cup]  (125 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1/4 teaspoon]  (1 ml.)
Salt – [1/4 teaspoon]  (1 ml.)
Egg (large) – [1]
Butter – [2 tablespoons]  (30 ml.)
Milk – [1 cup]  (250 ml.)

Steps:
1- Preheat the oven to 350 F (180 C).
2- Peel and finely chop the pineapple and reserve.
3- In a large bowl, mix the two flours, the baking powder, the baking soda and the salt.
4- In the mixer bowl, beat the egg with sugar and melted butter.
5- Stir in the dry ingredients alternately with the milk.
6- Measure 1/2 cup (125ml) pineapple and mix it into the dough.
7- In a large bowl combine the brown sugar and the remaining pineapple chunks.
8- Cover the bottom of a square pan with the pineapple mixture.
9- Pour the batter into the pan on top of the pineapple mixture.
10- Bake for 30 minutes.