the gooey cake
May 29, 2013 § 4 Comments
An accidental bake. I had wanted to make something else but had forgotten to write the ingredients in the grocery list. Having Deb Perelman‘s book in my hands, I stumbled upon the simplest ingredients and without a second thought, turned the oven knob on and rummaged into the refrigerator.
With the new space coming up, we have been testing a few recipes and getting the place together. I am enjoying the silent kitchen with construction noise behind thick walls. The cleanliness of our bare feet against spotless beige tiles. Unused porcelain still wrapped in newspaper tucked near the dishwasher, which is still adjusting to its awkward piping system.
For the cafe family, we are thrilled for the opening day. But the delay had costs much frustrations yet allows us to ease into the comforts of our new home. Already, we have a creative corner, the manager’s favourite chair, an habitual angle to lean on the wall and usual parking space. While there will be many more avenues for each of us to fall calmly into, it is already a great start.
Much like this cake, which was shared and enjoyed immensely, the day turned out unexpectedly lovely. Perhaps, perfecting our crafts, slowly taking our time to focus on shaping and molding, brings unadorned pleasant surprises. In turn, reflects individual personalities, understanding characters and working better as a family. Learning to be patient with time, with ourselves and one another.
recipe adapted from Smitten Kitchen Cookbook
Cookie Base
1 1/2 cups (190g) flour
2 teaspoons baking powder (aluminum-free)
1/4 teaspoon salt
8 tablespoons (115g) unsalted butter, at room temperature
3/4 cup (150g) sugar
1 large egg, at room temperature
1/4 cup (60ml) whole milk
Soft Gooey Layer
1/4 cup (60ml) light corn syrup or golden syrup
1/4 cup (60ml) whole milk or heavy cream
1 tablespoon vanilla extract
12 tablespoons (170g) unsalted butter, at room temperature
1 cup plus 2 tablespoons (225g) sugar
1/4 teaspoon salt
1 large egg, at room temperature
1 1/4 (155g) cups flour
Cinnamon Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1. Line a 9- by 13-inch cake pan with foil, leaving an overhang on all four sides. (I overturn the pan, shape the foil over the bottom, remove it, then flip the pan over and ease the foil into the pan.) Spray the foil in the pan with nonstick spray or brush with melted butter.
Preheat the oven to 350ºF (180ºC).
2. To make the cookie base, whisk together the 1 1/2 cups (190g) flour, baking powder, and 1/4 teaspoon salt in a small bowl. Beat the 8 tablespoons (115g) of butter and the 3/4 cup (150g) of sugar in the bowl of stand mixer with the paddle attachment, or by hand, until light and fluffy, 3 to 5 minutes.
3. Add the egg and the milk and mix in, stopping the mixer to scrape down the sides of the bowl. Stir in the dry ingredients, until fully incorporated. Put the mixture in the cake pan in dollops (it’s too thick to spread if you add it all in the same place), and spread it into an even layer with an offset spatula.
(You don’t need to clean the bowl; you can reuse it for the next step.)
4. To make the soft gooey layer, in a small bowl, whisk together the corn syrup or golden syrup with the milk or cream, and vanilla.
5. Beat the 12 tablespoons (170g) of butter with the 1 cup plus 2 tablespoons (225g) of sugar, and salt until light and fluffy. Beat in the egg, scraping down the sides of the bowl.
5. Add one-third of the 1 1/4 cup (155g) flour, then half of the milk/corn syrup mixture. Add another one-third of the flour, then the rest of the milk/corn syrup mixture. Then stir in the remaining flour. Dollop the batter over the unbaked cookie layer and spread evenly.
6. Mix together the 2 tablespoons of sugar and cinnamon, then sprinkle it evenly over the cake.
7. Bake the cake for 25 minutes, or until the cake feels slightly damp, but gently set in the center. Remove from oven and let cool on a wire rack. When cool, lift out the cake using the overhang of the foil, and cut the cake into 1-inch (3cm) squares.
Note: Sharp-eyed folks might notice that my cake squares didn’t get as dark has hers, as shown in the book, which I attribute to a new oven which I’m still learning how to use. The cinnamon I ground was also not as fine as the finely ground cinnamon that you buy, so the pieces are more distinct, which also led to the tops of mine looking a bit different from hers. Regardless of any differences in appearance, it’s quite an amazing cake and I urge you to try it.
*coffee is from Nylon*
happy birthday to the lady
May 22, 2013 § 6 Comments
She loves antiques. She loves junk. She loves anything she does not need but gets them nevertheless. She loves the idea of a hand me down, a good thrift store, a good bargain, a good steal and even more so, a fantastic car boot sale.
We would be forced to wake up at dawn, whist the moon barely set and dreams are just beginning to climax. Lifted from an innate zeal, she will get dressed eagerly and be at the door without haste. Layered in three/four winter clothing, she manages to look divine under the dim bedroom light. As we drive down the country side with beaming car lights shining along the hedges leading the way, I wonder if my stomach had completely digested the buttery apple pie from last night.
The cars lined up in a row and their things are laid unkempt with much order. It’s as disheveled as a lovely afternoon tea with the Royalties. You can get anything least likely to imagine. A box of jewelry from a recently deceased old lady, century old stamps, to a barely used camera. It’s a shopaholic haven. For mum, it is her nirvana.
I have fears of her stepping onto the wet field. Her heavy purse will be emptied and her grocery bags filled with unnecessaries.
For her birthday this year, I got her three brass bowls from an antique store. For what need, I do not know. The stubborn elderly man who runs the shop, could not have a better pair of eyes for collectable items. If anything, it would be his cranky personality that helps his memory. I ponder for a moment whether my mum should open her own antique store. The house is one itself.
Her all time favourite dessert is a simple apple pie. This year, I had decided to make a gluten free version as she has gotten slightly unfriendly with wheat.
Thank you for being the best mother and friend. Happy birthday mum!
recipe
pie dough
300g Bob’s Mill all purpose gluten free flour
1/2 tsp salt
130g vegetable oil
20g non-dairy milk
1/2 cup ice water, perhaps less depending on the weather
apple pie filling
3 green apples, sliced thinly
3 tbsp brown sugar
1 tsp ground cinnamon
crumble
130g Bob’s Mill all purpose gluten free flour
30g sorghum flour
30g walnuts, chopped
15g brown sugar
30g vegetable oil
1. Preheat oven to 200C, coat 8 inch pie tin with a light layer of oil.
2. Slice apples and combine brown sugar until well mixed, set aside.
3. In a separate bowl, mix pie dough ingredients except for ice water. With your hands kneed the dough until it comes together, add the ice water slowly until it forms a ball. If the weather is humid, add a little more ice in the water. Set the dough aside.
4. For the crumble, add all the ingredients together with a fork or get messy with your fingers. I like the later better.
5. Place the pie dough on the pie tin and spread it with your fingers, make sure to get an even layer on the sides. Lay apples evenly and sprinkle the crumble on the top.
6. Bake for 20 minutes at 200C and then, 25-30 minutes at 180C.
brownie
May 17, 2013 § Leave a Comment
Finally a recipe post! This should be a regular go-to recipe as it is so simple to make. I have been approached by a few vegan/gluten-free home bakers on what to use for substitutions. While I have no fix gluten-free flour mix nor foolproof methods, I had managed to bring this lovely chocolate delight to the table just in time for tea.
Baking with gluten free flour is not as challenging as you think it is. I have failed and succeed; threw and sold many gluten free vegan cupcakes/brownies/cookies/shortbread. One thing, I have learnt is to never stop baking/cooking until you find the right fit. It is a journey for you to discover your own tastebuds and explore the wonders of different ingredients.
recipe
1 cup 70-80% dark chocolate, melted
1/2 cup fruit puree (apple, papaya, pear or any fruit you enjoy)
2 tbsp vegetable oil
1/2 cup non-dairy milk
50g rice flour
50g sorghum flour
30g tapioca flour
30g brown sugar
1/2 tsp baking powder
1/4 tsp guar gum/xanthan gum
1/2 tsp ground cinnamon
1/2 tsp vanilla extract or 1/4 vanilla pod
1. Preheat the oven to 180C and lined an 8-inch baking pan with a layer of oil.
2. Melt dark chocolate over the bain-marie or one minute medium heat in the microwave. Do not worry if the chocolate bits are not completely melted. Some bites are always welcomed. Puree fruit in the processor and set aside.
3. Combine all dry ingredients in a mixing bowl. Once chocolate is melted, add in fruit puree, oil, milk and vanilla. Stir in dry ingredients and mix until very well incorporated.
4. Pour it into the pan and even the top with a spatula. Bake it for 25-30 minutes. It will come out soft and very moist. Let it cool for at least 15 minutes before indulging.
And more to say, this is not available at the bakery/cafe I work in, but I am more than happy to share it with anyone.
*After leaving it for a day or two, it tends to get very dense. So best consume within the day of.
a crisp breakfast
April 16, 2013 § 3 Comments
I had always consider rolled oats as such a versatile ingredient. A dry mix of oats, dried fruits and nuts along with some milk for a simple breakfast on the go. On a quiet afternoon, when everyone is away at work or school, I find myself stirring the same mix with maple syrup/honey. Preheating the oven, reaching into the depths of our kitchen cabinet for the classic Mason Cash deep mixing bowl, and rustic wooden spoon. I quite enjoy getting my fingers messy despite having a clean spoon. It’s much advised for the weak-willed adults who cannot seem to pass the rich sweetness of luscious natural sap or nectar.
Just to warn you, this recipe is not for a law-abiding baker. It is for those who cannot seem to understand why that packet of toasted almonds or sunflower seeds has been sitting in the dry pantry for months. It is for those who want to clear out the fridge but are too afraid to make anything because they have insufficient ingredients but do not want to buy anymore.
I like my granola loose, un-clusterred, definitely crunchy and slightly caramelized. Chopped tree nuts such as almonds and cashews are more then welcomed. Seeds add some rawness to the mix and are comparatively lower in fat. I particularly like adding fresh fruits before indulging into the mix but do add some chopped apricots/cranberries for a crunchier texture.
recipe
500g of rolled oats
30g of raw brown sugar
170g of dried nuts/fruits
a pinch of salt
100g of honey/maple syrup
oil for the pan
optional, vanilla bean and cinnamon stick
Preheat oven to 160C and oil the baking sheet or cast iron pan. Mix rolled oats, honey or maple sryup or both & raw sugar/salt. Chopped up the nuts and fruits separately. Add in dried nuts and continue mixing until well incorporated. Please use your hands.
Spread the mix evenly on the baking sheet/pan and bake it for 10 minutes. Stir and scrap down the sides, bake for another 10-15 minutes until golden brown. Scatter the dried fruits once it is done and let it cool. The baking time should be around 20-25 minutes. Once it is cool, store in it a jar far away from weevils or nibblers.
favourite dried fruit + nuts combinations:
almonds + banana chips
walnuts + cranberries + dash of ground cinnamon
pistachio + apricots
sunflower seeds + sultanas + dash of allspice
beets
November 28, 2012 § Leave a Comment
Did November just pass without a trace? It’s hard to miss with all the beards and mustaches around. Along with Movember, I try my best to take it all in at once since the cafe has been very busy. Sporadical quiet moments, were either to catch a deep breath outside or read a short article.
At home, I have been rather blasé with stepping into the kitchen. At the very least, I will make pancakes on my days off. But, yesterday, for the very first time in 6 months, I turned the oven on.
My heart grows with excitement as the oven heat rises. Slicing two crimson beetroots into quarters, lightly rubbing some sea salt with my pink hands, laying them out on a cast iron pan, drizzling olive oil and cracking black pepper. The whole gesture made me fell in love with baking again.
I forgot how salt can be magically transform bitterness to sweetness. I forgot the sound of the ticking oven timer. I forgot how hot the kitchen can get. I forgot the loveliness of seeing the sides of a vegetable go from glaring smooth to golden brown crisp.
All of these were irreplaceable, despite baking everyday at work. I held on to the time as it stood still, with me staring into the oven glass watching them baked and day dreaming of light-hearted banters with customers. When it was time to indulge, I joyfully put some garnish on and tossed a few more fresh greens with roasted beets. Relishing the moments of getting my fingers dirty, appreciating wholesome vegetable and sharing it with the family.
recipe
beets, halved or quartered
salt, a pinch or two
black pepper, cracked
a whole garlic, broken into pieces
Preheat oven at 220C. Season the beets. Pop into the oven for 20 minutes, take them out, shake it, pop it back in for another 10-15. Yes it is that simple.
