A TRILOGY FOR SPICE LOVERS

Three bakes for those who love spices, so wonderful anytime, but particularly in the Fall and Winter. They make you warm inside, ready to start dreaming of fireplaces and cozy sweaters. At least they do that for me, pretty shocking for a tropical being, right?

Let’s start with cake…This is a thing of beauty and also flavorful, moist, sweet-but-not-too-sweet, the kind of cake that if you are a spice lover, you will fall in love at first bite. The cream cheese frosting is perfect to add that little brightness. And Nutella? Need I say more? The recipe comes from The Baking Goddess Helen Fletcher, and I urge you to visit her site for the detailed tutorial (click here).

PUMPKIN CAKE WITH CREAM CHEESE AND NUTELLA FROSTING
(from Helen Fletcher’s Pastries Like a Pro)

for the cake component:
2 cups all-purpose flour (280 grams)
2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dark brown sugar (300 grams)
1/2 cup unsalted butter, softened (114 grams, 1 stick or 8 tablespoons)
1 1/2 cups pumpkin puree
1 cup sour cream (225 grams)
2 large eggs

for the frosting:
1/2 cup unsalted butter, softened (114 grams)
8 ounces cream cheese, softened (225 grams)
1 pound powdered sugar (454 grams)
Milk or cream as needed if too stiff to spread
1/2 cup Nutella

Heaat the oven to 350°. Line a 10×15 jelly roll pan with parchment paper and spray the paper and sides of the pan with a non-stick baking release. Set aside. In a medium size bowl, combine the all-purpose flour, cinnamon, ginger, nutmeg, cloves, salt and baking soda. Set aside.

Place the brown sugar and butter in a mixing bowl. Mix them on medium to bring them together then raise to medium high and beat until very light in color and texture, scraping as necessary. Add the pumpkin and mix on low It will curdle, Add the sour cream and eggs, beating on low to medium low It too will curdle Add the flour mixture and mix on low initially, then move to medium and beat until completely combined, scraping often. Do not over beat.

Pour the batter into the prepared pan, Spread it evenly in the pan. Bake for 20 to 22 minutes until a tester comes out clean and it springs back slightly when lightly touched, Cool it completely on a rack. Go around the edges with a small metal spatula and turn it out onto a cake board. Remove the parchment and turn it right side up.

Make the frosting: Place the softened cream cheese and butter in the bowl of a mixer. Sift the powdered sugar into the bowl. Mix on low until it comes together, the raise the speed to medium and beat it until it is white and fluffy. Do not mix on high or you can incorporate a lot of air bubbles which are hard to get out when you spread the frosting.

Place the cake in front of you so the long side in is front of you. It should measure about 10 by about 14″. Divide the layer in half so you have two 7×10″ pieces. Place one piece on a cake board and spread half the frosting over it. Pace the second piece on top and spread the remainder of the frosting evenly and smoothly over the top.

Place about 1/2 cup Nutella in a piping bag fitted with a #7 plain tip (about 3/8″). Place the cake with the 7″ side in front of you. Pipe straight lines from one side to the other about 1 1/2″ apart. Immediately drag the toothpick from top to bottom starting on the left side of the cake. Continue across the cake every 1 1/2″ or however close you want the chevrons. Refrigerate the cake for a few hours or overnight. When chilled, trim the edges of the cake so it is neat. Cut three across and four down for 12 pieces.
The cake should be kept refrigerated if not serving.

ENJOY!

to print the recipe, click here

Comments: Leave it to Helen to come up with absolutely perfect recipes, that she teaches with step-by-step photos in her blog. If you are not a subscriber, you are missing pure gold! I donated the cake whole, but the “trimmings” were my taste to judge the deliciousness. Passed with flying colors, please give this cake a try.

Moving on…

VADOUVAN CURRY SOURDOUGH
(from The Bewitching Kitchen)

400g bread flour
100g Nature’s Path Baker’s Blend Flour (or use spelt or whole-wheat)
350g water
75g sourdough starter (at 60% hydration)
10g salt
1/2 to 1+1/2 tsp Vadouvan curry

Mix all ingredients in the bowl or a KitchenAid type mixer fitted with the dough hook. Knead on low speed for about 4 minutes, adjust dough with flour is needed (I like to have it still glueing to the bottom of the bowl as it spins).

Transfer to an oiled bowl and ferment until doubled in size (remove a little bit of a dough to a small glass vial to follow the progress of fermentation). Perform a set of folds at 45 minutes intervals five times, which should take you about 3 hours and 45 minutes. Let the dough alone for the remainder of bulk fermentation. Shape as a batard, set in the fridge overnight.

If you so desire, add some red yeast powder to the surface, but that is optional. You can simply use Thai rice flour, or white flour. Score and bake at 450F in a Dutch oven with the lid on for 30 minutes, remove the lid and bake for additional 15 to 20 minutes. Cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: As far as scoring the bread, nothing could be simpler and it ends up so dramatic, I loved it. I was inspired by this reel on IG, which shows how to do it. I used Nature Path’s flour simply because I saw it at our grocery store, so don’t think you need to spcial order it. Just make your total flour 500g using either all bread flour or other options you have around.

Moving on…

CINNAMON SANDWICH COOKIES WITH DULCE DE LECHE FILLING

I will say something quite shocking: maybe these are the most delicious cookies I’ve ever made, so I urge you to get you hands on a copy of THE PERFECT COOKIE, by America’s Test Kitchen. You might be able to find the recipe online if you google. I actually found this one that is slightly modified. She used cardamon, the original recipe uses aniseed powder, which is an amazing ingredient.