1 package
(2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup
(180 ml / 6 fl oz.) whole milk
¼
cup (60 ml / 2 fl oz. water (doesn’t matter what temperature)
½ cup
(135 g / 4.75 oz.) unsalted butter at room temperature
2 large
eggs at room temperature
10 strands
saffron for Ria’s version (Saffron might be hard to find and it’s expensive, so you can substitute with ½ - 1 teaspoon of ground cardamom or ground nutmeg. Or simply leave it plain like Jamie’s version)
For the meringue
3 large
egg whites at room temperature
¼ teaspoon
salt
½ teaspoon
vanilla
½ cup
(110 g / 4 oz.) sugar
For the filling
Jamie’s version
1 cup
(110 g / 4 oz.) chopped pecans or walnuts
2 Tablespoons
(30 g / 1 oz.) granulated sugar
¼ teaspoon
ground cinnamon
1 cup
(170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate
Ria’s version
1 cup
(130 g / 5 oz.) chopped cashew nuts
2 Tablespoons
(30 g / 1 oz.) granulated sugar
½ teaspoon
garam masala (You can make it at home – recipe below - or buy from any Asian/Indian grocery store)
1 cup
(170g / 6 oz.) semisweet chocolate chips ( I used Ghirardelli)
Egg wash: 1 beaten egg
Cocoa powder (optional) and confectioner’s sugar (powdered/icing sugar) for dusting cakes
Then flip the finished cake over to reveal a sweet glaze on top. Lisa stepped in last minute and challenged us to create a quick bread we could call our own
Ok so I may have had frozen yogurt for dinner Thursday night and I may have even contemplated eating April’s DaringBakers’ Challenge last night for dinner
) This cake become my favourite ,and always used to buy it from Hot breads or Adyar Bakery. My thirst for finding the recipe of this cake was quenched by this particular recipe
Through these Daring Challenges, I am so grateful for these fun opportunities to make the food of so many diverse cultures, which makes foodspeak a most unifying language
In a large bowl, whisk together the egg, milk, and yogurt. Toss the remaining blueberries with 1 tablespoon of flour, and gently fold them into the batter
Poles call it chalka, Ashkenazi Jews refer to it as challah. May’s DaringBaker’s challenge came with a twist, our host asked us to make enriched bread which is braided or shaped
Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Whipping the egg yolks and the egg whites up and combining them, adding the cake flour, then the clarified butter,being careful with the batter so it didn't deflate
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In a Tupperware or plastic container, mix the flour and water into a paste. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected
I played with the flavours and added a little to the original. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed)
The center of the cakelayers springs back when lightly pressed with finger tips. Gradually add granulated sugar in medium high until stiff peaks are formed
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