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.

photo 1-6 photo 2-6 photo 4-3

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*

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