for 7" square or 8" round cake
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
Thursday, March 22, 2018
Recipe #161: Christmas Cake & Royal Icing
1 pound plain flour
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
Wednesday, March 21, 2018
Recipe #160: Cinnamon Buns
2/3 cup butter
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
Recipe #159: Spelt Bread
1½ pound loaf
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
Recipe #158: Whole Wheat Bread
1 cup whole wheat flour
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
Tuesday, March 20, 2018
Recipe #157: Orange Pumpkin Bread
1 loaf
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
Recipe #156: Naam (Bread of Love)
Makes one loaf
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
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