RASPBERRY ALMOND BRUNCH CAKE FOR A SWEET MONDAY

Almost exactly three years ago I reviewed The Global Pastry Cookbook, a cookbook that is very dear to my heart, as I’d been following Gayle’s blog for a very long time. Today I share with you one more recipe from the book, which Gayle gave me permission to publish in full. It is a delicious cake, easy to prepare, with a soft crumb, intense raspberry flavor, and the perfect textural topping given by sliced almonds. Perfect. Just perfect. As it’s often the case, this cake was a Sunday baking project to be shared with our departmental colleagues next day. My goal? To turn the least appreciated day of the week into… something sweet…

RASPBERRY ALMOND BRUNCH CAKE
(from Gayle Gonzales’ Global Pastry Table)

6 oz fresh raspberries
2 tablespoons (26 grams) sugar
1 teaspoon lemon juice
1 cup (5 oz) flour
1/ 2 teaspoon baking powder
1/ 4 teaspoon baking soda
1/ 4 teaspoon salt
1 egg at room temperature
1/ 2 cup + 2 tablespoons (4 1/ 2 oz) sugar
1/ 2 cup (4 oz) buttermilk at room temperature
3 oz (6 tablespoons) butter, melted
1 teaspoon vanilla
1/ 4 cup (3/ 4 oz) sliced almonds

Heat oven to 350ºF. Lightly grease an 8” x 2 1/ 2” cake pan and line the bottom with parchment.

Combine raspberries, sugar and lemon juice and set aside to macerate. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. In another bowl, whisk the egg, sugar, buttermilk, melted butter and vanilla. Use a fork to stir in the flour mixture and mix until moistened and there are no streaks of flour.

Spoon a little over half of the batter into the prepared pan, making sure to cover the entire bottom surface. Top with the raspberry mixture. Dollop the remaining batter over the raspberries and spread out in an even layer. There will be some raspberries exposed and that’s fine. Sprinkle with sliced almonds.

Bake until a tester comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Run a thin knife around the edges and gently turn out the cake. Invert again and cool.

ENJOY!

to print the recipe, click here

It’s hard to find a more beautiful color than that of fresh raspberries…  I always catch myself smiling at the bowl, feeling it’s almost rude to cook them or hide them in a cake batter. But it’s for a great cause. They melt down into a single layer, topped by the moist cake and crowned with the almonds and their delicate crunch. Almonds and raspberries, at the risk of repeating myself, it is one of those perfect matches. This is a cake you can make with kids, very easy and it will be a hit with anyone who tries a slice. Or three…

Before I leave you, let me invite you to re-visit my old post and get a tour of Gayle’s book. Hard to believe it’s been three years. When I wrote her to ask permission to publish this recipe, I though the review was maybe a year old, 18 months tops. Almost fell off my chair when I realized it was written in November 2014.  This type of time-shock happens to me quite often these days. I wonder why… (sigh)

ONE YEAR AGO: Paalak Paneer, a Farewell Post

TWO YEARS AGO: In My Kitchen, November 2015

THREE YEARS AGO: Helen Fletcher’s Oatmeal Cookies

FOUR YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

FIVE YEARS AGO: Shrimp with Spicy Orange Sauce

SIX YEARS AGO:  A Simple Appetizer (Baked Ricotta)

SEVEN YEARS AGO: Sour Cream Sandwich Bread

EIGHT YEARS AGO: Pasta with Zucchini Strands and Shrimp

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SPICE CAKE WITH BLACKERRY PUREE & THE GLOBAL PASTRY TABLE REVIEW

HAPPY THANKSGIVING TO ALL MY AMERICAN READERS! 

After five and a half years blogging, a few things about me should be quite obvious for those who have been around this site for a while.  For instance, my obsession with exercise and fitness is almost as intense as my fear of baking cakes. However, even though I am terrified of baking them, cakes fascinate me so much that I often visit blogs of talented bakers, to live vicariously through them. You know, those amazing people who are not afraid of Italian meringue, of piping gorgeous flowers with buttercream icing, or slicing a cake horizontally in perfect flat layers. One such blog is Pastry Studio. If you don’t know this site yet, you are in for a very sweet treat…  Gayle Gonzales has been blogging since 2007, so there is a lot to drool over in her virtual spot.  One of the reasons Pastry Studio captivated me is the way she adds “Bench Notes” to her recipes.  Just to give you a couple of examples,  check out her Roasted Pineapple with Pink Peppercorns., or her Brownie Brittle. The recipes would be great by themselves, but the bench notes add that extra stuff that makes a person like me consider the recipe doable.  Little tips that an experienced baker can offer, but not always does. Many cookbooks and food blogs assume those to be superfluous, since it should all go well.  Clearly, they have not been in my kitchen.  😉

When I learned that she published her first e-cookbook, I ordered it right away. The Global Pastry Table has 95 recipes, of which 70 are not in her site, so even if you followed her blog from the get-go, the book will give you a lot of new recipes to choose from.  I had a bit of trouble to decide which delicious concoction to bake first. I wanted it to be a cake, and my love for spices pointed me to her Spice Cake with Blackberries. I am thrilled to inform that it was a smooth baking session: the dogs slept through the whole thing, undisturbed by eggs dropping on the floor, exploding bags of flour, or flying spatulas. So there! I might be getting better at this cake baking thing… Ok, I know what you’re thinking: it’s all thanks to her bench notes.  I’m afraid you might be right.

SpiceCakeBlackberry

SPICE CAKE WITH BLACKBERRIES
(reprinted with permission from Gayle Gonzales)

for the cake:
1 + 1/4 cups cake flour (5 oz)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground cardamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
pinch of ground cloves
1/2 cup (4 oz) buttermilk, at room temperature
1 teaspoon vanilla extract
3 oz (6 tablespoons) unsalted butter, at room temperature
1/2 cup (3 + 1/2 oz) granulated sugar
1/4 cup (1+3/4 oz) dark brown sugar
2 large eggs, at room temperature

for the filling:
6 oz fresh blackberries
2-3 teaspoons granulated sugar (to taste)
powdered sugar, for dusting

Heat the oven to 350 F. Lightly grease an 8” x 2 1/2” cake pan and line the bottom with parchment paper.

Sift the flour, baking powder, baking soda, salt, and spices. Measure out the buttermilk and add the vanilla.

Beat butter and both sugars until light and fluffy, about 4 minutes. Scrape down the bowl. Add eggs one at a time, beating well after each addition and scraping down the bowl as you go. Add the flour mixture in thirds, alternating with half the buttermilk and beginning and ending with the flour. When the batter looks fairly well combined, use a rubber spatula to finish mixing the batter.

Pour the batter into the prepared pa and spread evenly. Bake for 28 to 30 minutes or until a tester inserted in the center of the cake comes out clean. Let the cake cool for 10 minutes. Run a thin bladed knife around the edges and invert the cake. Gently peel off the parchment and invert again. Cool completely.

Place the blackberries in a bowl and sprinkle with sugar, to taste. Set aside to macerate for about 10 minutes and then mash them with a fork.

Using a long serrated knife, cut the cake in half horizontally and set the top aside. Place the bottom on a platter and spread a thin layer of blackberries. Replace the top half of he cake and dust with powdered sugar.

ENJOY!

to print the recipe, click here

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This was a great cake, from start to finish, no problems. Of course there is room for improvement, because I did not have the exact size cake pan she recommends. I used a 9-inch pan instead of 8-inch. So my slices were a little thinner, and I should have used less filling.  But, I don’t really care, those are details that don’t bother me. I had NO trouble slicing the cake in half, and that in itself is a monumental feat.  The cake was a huge success with the members of our department, I received emails and visits to the lab. Felt like a Royal Baker.

And now, let me take you through Gayle’s book, The Global Pastry Table

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First of all, did you know that even if you don’t have a reader like Kindle or iPad you can get ebooks and read them in your computer or other devices? All you need is to download a free software and you are all set. Stop by amazon and click away.

Gayle introduces her book with this paragraph: “The Global Pastry Table is a collection of pastries and desserts with a reverence for international style. It’s your invitation to the flavors and aromas of a world connected.”  Indeed, all her recipes start with a little paragraph explaining its origin, and you will see she assembled a collection of goodies rooted in many geographic regions of the world. The book is divided in 6 sections: Cakes, Custards & Creams, Tarts & Galettes, Cookies, Ice Cream, and a final section on More Pastries and Desserts. The first adjective that came to my mind as I browsed the recipes was “refined”. Even recipes that seem pretty simple have an aura of refinement and rustic elegance. Apart from being a great baker, Gayle is a fantastic photographer, and took all the photos of the book.

For a visual tour of all recipes included in The Global Pastry Table, visit Gayle’s flickr collection.  

Chapter One: Cakes
You would be surprised to learn how many cake and dessert cookbooks I own, but for most of them I’d say less than 30% of the cakes included appeal to me.  In Gayle’s e-book, every single one of the 21 cakes sounded great. Shocking, I admit. I will not list them all, you can check the full index at amazon, but I’ll give you my top five (excluding the cake from this post). Cake with Chocolate Cardamon Glaze; Olive Oil Wine Cake, Rum Cake with Spiced Butter Rum Sauce, Hazelnut Cake, Yogurt Cake with Roasted Five-Spice Plums. Well, I must give you a sixth, because it is an amazing cake, very unique and enticing: it is called Coil Cake, an yeasted cake original from Morocco. Show-stopper.

Chapter Two: Custards & Creams
Ten delicious options, once again I would make any of them without exception. Five top choices would be: Brown Sugar Panna Cotta with Five-Spice Figs; Coconut Cream (reminds me of a Brazilian classic called : Flan de Coco); Oranges with Rosemary Sabayon (a simple, very refreshing dessert); Yogurt Mousse with Grapefruit Gelee; Maple Custard (must make this one).

Chapter Three: Tarts & Galettes
I admit that I don’t make tarts and galettes very often.  For my taste, they are too heavy as dessert after a meal, and I am not too fond of sweets mid-afternoon or at breakfast. But, I know I am part of a minority, and of the ten options Gayle has in her book, it was easy to pick my top five. Apricot Galette; Butterscotch Cream Tart; Pear Galette with Honey Cream & Blue Cheese (great combination of flavors); Balsamic Strawberry Tart.

Chapter Four: Cookies
Twenty two amazing cookies for you. Don’t expect a regular choc chip cookie here, she really shines in this collection, going from very simple Plain Jane Cookies to Chocolate Hazelnut Nutella Sandwich Cookies (excuse me as I try to regain my composure). Five top choices for me (excluding that Nutella example already mentioned): Sesame Tiles; Oatmeal Shortbread; Chocolate Olive Oil Madeleines; Chocolate Garam Masala Cookies; Spice Route Cookies…  but it’s really hard to stop here.

Chapter Five: Ice Cream
Fourteen ice frozen concoctions, that are all incredibly creative and unique. Five top choices: Pistachio Gelato; Brown Sugar Creme Fraiche Ice Cream with Balsamic Syrup; Earl Grey Ice Cream; Guinness Ice Cream with Oat Crumble; Lime Ice Cream with Ginger Crumble. I must say, though, that I would gladly try them all.

Chapter Six: More Pastries and Desserts
Eighteen additional goodies, very hard to pick only five to showcase here.  By far my number one choice would be the Vanilla Custard in Phyllo. Her description and the photo made me want to go to the kitchen and make it right away. My other favorites would probably be Three Spice Russian Braid (gorgeous shaping of a loaf); Roasted Grapes with Yogurt Honey Cream; Pear and Ginger Scones; Pumpkin Empanadas.

I want to remind my readers that I do not do reviews by request, be it cookbooks or products. I only review things I love. I hope that you will stop by Pastry Studio to get to know Gayle and her wonderful site, and that you invite her cookbook into your virtual library.  It is truly a special publication, made with a lot of passion and attention to detail.

If you love being in your kitchen… if you love having people at your table… if you love that moment of opening the oven door and seeing what has transpired… if you love the preparing, the serving, the sharing, the savoring, I know you will enjoy this collection. (Gayle Gonzales, The Global Pastry Table)

ONE YEAR AGO: Own Your Kitchen with Cappuccino Panna Cotta

TWO YEARS AGO: Chicken Parmigiana, the Thriller

THREE YEARS AGO: Wild Mushroom Risotto

FOUR YEARS AGO: Tartine Bread:  Basic Country Loaf 

FIVE YEARS AGO:  Pugliese Bread