Showing posts with label bundt. Show all posts
Showing posts with label bundt. Show all posts

Thursday, July 21, 2016

Yorkshire Parkin Mini Bundt #BundtBakers

Yorkshire parkin is a rich gingerbread made with treacle and golden syrup. It's a traditional baked treat that might well have been enjoyed by the characters in the beloved children's book, The Secret Garden.



This month my Bundt Bakers group was challenged by our host, Sue of Palatable Pastime, to create a Bundt with the theme Secret Garden. I'm not sure if it's what Sue intended but my mind immediately went to one of my all-time favorite books, The Secret Garden by Frances Hodgson Burnett. It's a book I have read over and over through the years. If you haven't read it, I recommend that you do. The Kindle edition is free on Amazon right now.

It's the story of an expat kid who loses her whole family to an epidemic and must return alone to England from the only home she's ever known in India. Her supposed home country is foreign to her as are the ways of the local people. After finding the secret garden to nurture in her mysterious uncle's estate, Mary grows from a sour-faced, spoiled and finicky child into one with pink cheeks and a wholesome appetite under the care of a kind Yorkshire maid and her down-to-earth brother, Dicken.

In 1999, Amy Colter published The Secret Garden Cookbook, with recipes inspired by Frances Hodgson Burnett’s classic book. I must confess that I do not own that book but as I was reading its reviews, parkin was mentioned several times as a particularly traditional Yorkshire treat contained therein. I consulted The Google and found this recipe on BBC Good Food, which I adapted to fit my smaller Bundt pan.

I like to think that Mary took parkin just like this from the big house out to share with Dicken and the wee Robin Red Breast who first showed her where the secret garden was hidden.



Ingredients
1 medium egg
2 tablespoons milk
100g butter, plus extra for greasing the baking pan
1/3 cup or 80ml golden syrup
1/4 cup or 50g soft brown sugar
2 tablespoons treacle (or molasses)
1 cup or 125g flour, plus extra for pan
Slightly rounded 1/2 cup or 50g oatmeal
2 teaspoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Optional: powdered sugar to serve

Method
Preheat your oven to 350°F or 180°C and liberally butter and flour your 2 1/2 to 3-cup mini Bundt pan. (Follow the original recipe for a larger pan. This just happened to be the only pan I own where I am staying right now. Traditionally parkin is baked in a square pan and cut into squares to serve.)

Beat the egg and milk together in a small mixing bowl. Set aside. Mix the flour, oatmeal, ginger, baking soda, baking powder and salt together.



In a small saucepan, gently warm the butter, brown sugar, golden syrup and treacle until the butter is just melted. Remove from the heat and continue to stir until the brown sugar has dissolved.



Add the dry ingredients to the warm butter mixture, followed by the egg and milk. Stir until well combined.



Pour the batter into your prepared Bundt pan.

Bake in the preheated oven about 30-35 minutes or until a wooden skewer comes out clean and the top is a bit crusty.



Remove from the oven and allow to cool for about 10 minutes before turning the parkin out on a wire rack to cool.

The BBC recipe says to wrap it up tightly in parchment paper and foil and to keep it for a few days before eating, as it gets softer and stickier the longer you keep it. I don’t know about that (time will tell!) but I can assure you that even straight out of the pan, it goes quite excellently with a strong cup of Yorkshire Tea, the brand my younger daughter happens to favor.



Enjoy!

Check out all the other Secret Garden recipes the Bundt Bakers are sharing today!

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Thursday, May 19, 2016

Almond Orange Basbousa Bundt #BundtBakers



This Almond Orange Basbousa Bundt takes the best of the Arabic sweet treat basbousas - semolina, coconut, almonds, orange syrup and lots of butter - and bakes them into a tender, buttery crumb cake I think Scheherazade would be pleased to serve.

This month my Bundt Bakers are taking inspiration from the tales that Scheherazade told over 1001 Nights to create Bundt cakes with Arabic flavors. I decided to recreate the sweet treat basbousas that I made a while back for a Creative Cookie Exchange post, but instead of using camel milk caramel to glaze the cake, I took a more traditional route with orange syrup. Basbousas are normally adorned with almonds but I took the liberty of adding dates as well since those often feature in Middle Eastern desserts. The result was a lovely cake with a great buttery crumb, very much like a basbousa in Bundt form.

Many thanks to our host Lara of Tartacadabra for the wonderful challenge. Make sure to scroll down to see the other wonderful 1001 Night Bundts we have for you this month.

Ingredients
For the Bundt:
16-20 whole skinned almonds
8-10 whole seeded dates
1 1/4 cups or 250g medium coarse semolina
3/4 cup or 50g freshly grated coconut
1 cup or 125g flour plus more for flouring the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 115g unsalted butter, softened, plus more for buttering the pan
2/3 cup or 132g sugar
1 egg
1 teaspoon vanilla
2/3 cup or 100g thick plain yogurt
1/4 cup or 60ml milk

For the orange syrup
1 orange
1/2 cup or 100g sugar
Pinch salt

Method
Cut the dates in half and press on almond into each half. Butter your 10-cup Bundt pan well then coat with a light dusting of flour. Set aside.



Preheat your oven to 350°F or 180°C.

Whisk together the semolina, coconut, flour, baking powder, baking soda and salt in a bowl.

With electric beaters or in the bowl of your stand mixer, cream together the butter and sugar until they are light and fluffy. Add in the egg and vanilla and beat again.



Add the flour mixture along with the yogurt and milk to the mixing bowl and then beat until well combined.



Press date covered almonds down into the bottom of your prepared Bundt pan, almond side down.



Spoon in batter to cover them carefully, trying not to dislodge them.



Press date covered almonds into the sides of your Bundt, tucking them down to secure them.



Keep spooning the batter in carefully. Smooth out the top of the batter, working it to the sides to hold in the date covered almonds. They won't all stay exactly in place but do your best.



Bake in your preheated oven for 55-60 minutes or until the Bundt is golden and a toothpick comes out clean.



While the Bundt bakes, measure your sugar into a small pot. Grate in the zest of your orange and then squeeze in the juice, using a small strainer to catch any seeds.



Heat the sugar and juice until the sugar dissolves. Add the pinch of salt and cook until the syrup starts to thicken slightly, about 5-8 minutes. Set aside to cool.

When the Bundt is baked, remove it from the oven. Leave to cool for about 10 minutes on a wire rack. Loosen the sides of the cake with your toothpick then turn the cake out onto the wire rack.



When it’s still quite warm, start brushing on the orange syrup, allowing it to soak in as you do. Put it on your serving plate or put a plate underneath to catch any drips.



Keep brushing and soaking until all of the orange syrup has been absorbed.

Cut into slices and serve with cups of hot tea.



Enjoy!

Oh, if only Scheherazade could bake like my fellow Bundt Bakers! She wouldn't have had to make up all those stories to keep her husband, the king interested. Seriously. Check 'em out.

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.



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Thursday, February 18, 2016

Cinnamon Crown Bundt with Biscoff Pecan Filling #BundtBakers

This delicious Bundt is baked with what is essentially one vanilla butter cake batter and one filling made with spicy Biscoff cookie spread, pecans, oats and cinnamon. Here’s the twist: half of the filling is added to half of the batter, creating several layers of flavor.

Ah, cinnamon. It’s one of my favorite spices. It can be used in sweet recipes or even savory meat dishes, especially in this part of the world. As much as I enjoy the challenge of unusual ingredients for our Bundt Baker themes, I loved that our February host, Lauren from Sew You Think You Can Cook chose something so normal as cinnamon this month. Who doesn’t love cinnamon!

This cinnamon Bundt cake recipe is adapted from the cookbook Bundt Classics, which is published by Nordic Ware. The book was a gift from my sister when she came out to visit me here in Dubai and is full of fabulous recipes created especially for Bundt pans. I baked the Bundt in a beautiful new pan (Nordic Ware’s Blossom) that I received from friends for my birthday. So with the oven on in my chilly kitchen and the smell of cinnamon wafting through the air, I was feeling very cozy and pretty special.

Ingredients
For the filling:
2/3 cup or 80g chopped pecans
2/3 cup or 70g jumbo oats
2/3 cup or 190g Biscoff Cookie Spread
2 teaspoons cinnamon

For the batter:
2 1/2 cups or 315g or all-purpose flour
1 1/2 cups or 300g sugar
3/4 cup or 85g unsalted butter, softened
3/4 cup or 180ml milk
2 large eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt

To serve: powdered or confectioner’s sugar.

Method
Preheat your oven to 350°F or 180°C degrees. Prepare your 10-cup Bundt pan by generously greasing it with butter and coating with flour or use  nonstick spray meant for baking.

In a small bowl, thoroughly mix together all the ingredients for the filling. Set aside.


In a large mixing bowl, combine flour, sugar, butter, milk, eggs, vanilla, baking powder and salt.

Mix with a hand mixer or stand mixer at medium speed for 3-4 minutes. Spoon half of the batter into your prepared pan.



Divide the filling in half and sprinkle one portion onto the batter in your baking pan.



Tip the other half of the filling into the big mixing bowl and beat for another minute or two, or until everything is well combined.

Spoon over filling in the pan.



Bake for about 50-55 minutes, or until the cake is golden at the edges and a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes, then invert onto a cooling rack.



Sprinkle with powdered sugar to serve.



Enjoy!



Check out all the cinnamon loveliness we have for you this month:

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


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Thursday, January 21, 2016

Caramelized Pineapple Blue Cheese Corncake Bundt #BundtBakers

With just enough cornmeal to border on cornbread but almost enough sugar to be cake, this tender crumb Bundt encloses little nuggets of sweet and savory with caramelized pineapple and crumbled Roquefort cheese.

This month’s Bundt Baker challenge, set by June of How to Philosophize with Cake, was to create a Bundt with unusual flavor combinations. Fortunately, I received the perfect Christmas gift to help me out, a handy little book called The Flavor Thesaurus – Pairings, recipes and ideas for the creative cook. <affiliate link

I must admit that I don’t always agree with the author who readily admits that taste is subjective, yet gives her own as fact. She states, for instance, that coffee is used as a marinade for beef in many Latin American cultures, but she tried it once and it’s better avoided. She suggested that one might as well add lit cigarettes as a garnish. Harrumph. Well, I have tried coffee with beef  too and thought it was fabulous. So there.

But in the case of pineapple and blue cheese, she was spot on. They do go very nicely together, especially as I decided to caramelize the pineapples at the last minute and created a batter with some cornmeal and just enough sugar to make what I have christened corncake. We ate thick slices of it with big bowls of spicy beef chili! So good!

Ingredients
1 small can (4.95 oz or 140g drained weight) sliced pineapple in light syrup
4 oz or 115g blue cheese
1/2 cup or 65g fine yellow cornmeal
1 1/2 cups or 190g flour
1/4 cup or 50g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup or 184g full fat sour cream
Drained light syrup from canned pineapple, topped up with milk to make 1/2 cup or 120ml
(It's going to look a little curdled. Don't let that bother you.)
2 large eggs
1/3 cup or 78ml canola oil

Method
Drain and save the light syrup from your pineapple slices. Dry off the pineapple with paper towels.

Heat your griddle or non-stick frying pan till it’s smoking hot and toast the pineapple slices till browned and caramelized on both sides.




Leave to cool and then chop into small wedges with a sharp knife. Crumble the blue cheese and set aside.

Preheat your oven to 350°F or 180°C and butter and flour your 10-cup Bundt pan liberally or use a non-stick baking spray to prepare the pan.

Mix the flour, sugar, baking powder, baking soda and salt in a large bowl.

Whisk together your sour cream, pineapple syrup topped up with milk, eggs and oil in another bowl.



Add the wet ingredients to the dry ingredients and stir until just combined.



Fold in the pineapple bits and the crumbled blue cheese.



Pour or spoon the batter into your prepared Bundt pan.



Bake in the preheated oven for about 40-45 minutes or until a toothpick comes out clean.



Remove from the oven and allow to cool for a few minutes before turning it out on a wire rack to finish cooling.



Enjoy!



Many thanks to June for this creative challenge! Want to see what everyone else baked?

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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Thursday, June 18, 2015

Bee's Knees Lemon Honey Bundt #BundtBakers


Based on the Prohibition era cocktail called Bee’s Knees, this lovely buttermilk-pound-cake textured Bundt is flavored with honey and lemon, spiked with gin and finished with a gin honey lemon glaze sprinkled with lemon zest. 

A couple of weeks ago, one of my fellow Bundt Bakers asked for a Pimm’s cake recipe in another Facebook group. I had never heard of such a thing so I did a quick web search and found several. Pimm’s is one of our favorite summer drinks, made with lots of fresh fruit and cucumber so I was most intrigued. Deon’s cake is not on the list list below but you can see his Pimm's Bundt here.  I was inspired to check out some other lemony cocktails to recreate as a Bundt and settled on this one called Bee’s Knees popular during the American Prohibition.

Ingredients
For the cake batter:
1 cup or 226g unsalted butter, at room temperature
1 1/2 cups or 300g sugar
2 2/3 cups or 335g all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
Zest one small lemon
1 cup or 240ml buttermilk
1/4 cup or 60ml gin
1/4 cup or 60ml honey
1/4 cup or 60ml lemon juice
3 large eggs, at room temperature

For the lemon honey gin glaze:
3/4 cup or 95g confectioners' sugar or as needed to get the consistency you’d like.
1 tablespoon lemon juice
2 teaspoons gin
2 teaspoons honey
Pinch salt

To decorate:
Zest one lemon

Method
Preheat the oven to 350°F or 180°C. Generously grease and flour a 10-cup Bundt pan. Mine is a Nordic Ware Chrysanthemum pan. I’d love to put an affiliate link for that one but it’s been discontinued. Sorry!

In a stand mixer cream your butter combine the butter and sugar until they are light and fluffy.

Sift together the flour, baking soda, and salt.  Zest one lemon into the flour and mix.



Zest your second lemon on to a paper towel and set aside.


Measure out your honey, gin and lemon juice and add it to the buttermilk. Mix well.


Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition.



In three additions, add 1/3 of the flour mixture and one third of the liquid mixture, beating well in between. Scrape the bowl down before each new addition.



Spoon the batter into your prepared Bundt pan, making sure to fill all the little crevices.



Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, around 55 or 65 minutes.



Remove the cake from the oven and let it cool for at least 10 minutes then turn out onto a wire rack to cool completely.


In a small bowl, combine, the lemon juice, gin, honey and pinch of salt. Add in the icing sugar a little at a time, whisking well between additions until all the sugar is dissolved. Keep adding icing sugar and whisking until you reach your desired consistency.


Drizzle the glaze over the cake. Sprinkle with the zest of the second lemon which should have dried out somewhat from sitting on the paper towel.


Enjoy!



If you are a fan of lemon in baked goods, this is the Bundt Baker month for you! Many thanks to our host Anne of From My Sweet Heart!

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.


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