Category: cake

Lemon Ricotta Cake

Lemon ricotta cake
Ingredients
  1. 1/2 cup or 1 stick unsalted butter, room temperature
  2. 3/4 cup caster sugar
  3. 1 teaspoon vanilla extract
  4. 3 large eggs
  5. 3 tablespoons lemon juice, freshly squeezed
  6. Zest of 1 lemon
  7. 1 cup plain flour
  8. 2 teaspoons baking powder
  9. 1 cup ricotta
  10. 1/4 cup milk
  11. 1 cup heavy cream
  12. 1/2 cup mascarpone
  13. mascarpone substitute (
  14. 1 16 oz block of cream cheese
  15. 1/2 cup sour cream
  16. 1/4 cup heavy whipping cream
  17. Blend until smooth
  18. )
  19. powdered sugar
  20. fresh raspberries
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Instructions
  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with butter and line the bottom with parchment or baking paper.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
  3. Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
  4. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean (caution ignore the fact the cake appears wet and wobbly in the middle. Use the toothpick!). Leave cake to cool completely in cake pan.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with powdered sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.
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Paul Homlish's recipes https://blog.homlish.net/
Lemon Ricotta Cake is in the middle.

Apricot Upside Down Cake

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Apricot Upside Down Cake
For topping
  1. 1 stick (1/2 cup) unsalted butter
  2. 3/4 cup packed light brown sugar
  3. 10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
For cake
  1. 1 3/4 cups all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 stick (1/2 cup) unsalted butter, softened
  6. 3/4 cup granulated sugar
  7. 1 1/2 teaspoons vanilla extract
  8. 1/4 teaspoon almond extract
  9. 2 large eggs at room temperature for 30 minutes
  10. 3/4 cup well-shaken buttermilk or whole milk
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Make topping
  1. Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.
Make cake batter
  1. Sift together flour, baking powder and soda, and salt into a small bowl.
  2. Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  3. Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  4. Gently spoon batter over apricots and spread evenly.
Bake cake
  1. If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  2. Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.
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Paul Homlish's recipes https://blog.homlish.net/
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Black Forest Cake

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Black Forest Cake
Ingredients
  1. 1 2/3 cups cake flour
  2. 2/3 cup unsweetened cocoa powder
  3. 1 1/2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1/2 cup shortening
  6. 1 1/2 cups sugar
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 1 1/2 cups buttermilk
  10. 1/2 cup kirsch
  11. 1 cup butter
  12. 3 1/2 cups confectioners' sugar
  13. 1 pinch salt
  14. 1 teaspoon very strong coffee
  15. 2 (14 ounce) cans sweet cherries in heavy syrup, drained
  16. 2 cups heavy whipping cream
  17. 1/2 teaspoon vanilla extract
  18. 1 tablespoon kirsch
  19. 1 ounce semisweet baking chocolate
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Instructions
  1. Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.
  3. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
  5. In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
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Paul Homlish's recipes https://blog.homlish.net/