A few days ago, we were trying to think of a new post for today, and, one of us said, “dessert.” Let’s make a dessert. We haven’t had a dessert post in a while, so why not? We thought about what we had available, looked through our Rolodex, and found that, way back in March of 2013, we were interested in making a blueberry cornmeal cake. We figured, better late than never.
When we saw this recipe in My Kitchen Year, by Ruth Reichl, we were intrigued. First, because it was an old recipe, coming from Mary J. Lincoln via the Boston Cooking School magazine. We like old recipes; there’s just something fun about making a cake that your great-grandparents might have had for a celebration. It gives you a tangible connection with the past. The second reason we liked this recipe was its simplicity — only four ingredients. How can you make a cake with just four ingredients? Read on, fellow scratcher.
We loved the Earl Grey Ice Cream we made in the past so much that we’ve been thinking about making an Earl Grey Cake of some sort. Doesn’t that sound delicious? Well, rather than a cake, we settled on a number of small cakes, and made Earl Grey Madeleines, instead.
Okay, your Palet d’Or has frozen overnight and you’re excited about finishing it today, so, let’s get cracking and Scratchin’.
We just love the Bouchon Bakery cookbook, by Thomas Keller and Sebastian Rouxel. It’s full of great recipes that, while they may seem daunting when you first see them, are actually quite achievable by the home baker. And, when you taste some of these creations, you’ll think they’re the best you’ve ever tasted. We’re practicing this particular recipe for a December celebration with family.
You’ll note that we’re splitting this over two days, simply because it takes two days to make the Palet d’Or: it must freeze overnight before applying the glaze coating and decoration. So, today, we’ll cover making the cake and getting it into the freezer, and, tomorrow, we’ll make the glaze and finish the cake. We do list all the instructions in the printable and abbreviated version of the recipe.
Why should bread have all the flavor from whole-wheat? Why not make a cake from whole-wheat flour, and perhaps other flours, too, such as rye flour? Yes, that’s what we thought of several weeks ago, a cake made from whole-wheat and rye flours. But, what kind of cake would stand up to using whole-grain flours? We settled on modifying one of our favorite cakes, pound cake, as a test.
As we mentioned recently, we made ice cream just the other day, which required a cake. Specifically, a chocolate cake. With chocolate frosting. 100% scratched, of course. Now, we haven’t found the best chocolate cake yet; we’re still looking, but we can tell you that we know the best chocolate frosting you can make. We’ll warn you, though, that it does take more effort, but, once you try it, you’ll agree it’s worth it.