Prog Chefs Unite!!!

OK, now for some cake-baking tips to get David out of his cake-mix misery... Sorry for not providing exact quantities, but I generally use my better judgment, as well as kitchen scales - while you Americans seem so keen on those measuring cups.This is a basic recipe for a nicely moist cake, without too much fat or sugar, which can be enhanced with any kind of additions (fresh or dried fruit, spices, chocolate chips, nuts... the sky's the limit!).

For a smallish cake, sift about 1 cup of flour (all-purpose is OK) with half a teaspoon of baking powder and the same quantity of baking soda, plus a pinch of salt. If you want to add spices or cocoa, this is the time to add them too. Then cream some butter (left at room temperature until soft but not runny - I'd personally use no more than 50 grams, but you can use more if you like) with about half a cup of sugar (white, brown or whatever - brown sugar is great in spice cakes, especially the darker variety). You can use an electric mixer or a wooden spoon - I always use the latter. Add two eggs, one at a time, beating well after each addition; then add any flavouring you like (natural is best), like vanilla extract or grated citrus zest. When the butter-sugar-egg mixture is smooth, add a cup or so of plain yogurt, and mix again until incorporated. I prefer using yogurt instead of milk because it makes the crumb more tender and moist, and this is why I added the soda - if you prefer milk, soda is not necessary. Then you can add the flour (I usually put it in all at once); mix until smooth, but don't overbeat. Pour the batter in a greased and floured cake tin (or line it with baking paper), and bake in a preheated oven at 350°F until a pointed object inserted in the middle turns out dry (it's usually about 40 minutes, less in my very hot oven).

You can substitute oil (I would ONLY use extra-virgin olive oil, though a mild-tasting one) for the butter, and honey for the sugar, but the results will be slightly different. Always use soda when using honey, because it counteracts the acidic content of honey (same as for yogurt or buttermilk). If you want to use fresh fruit, you can put it into the batter, or on top of it. Cinnamon is great with apples, as you obviously know.

I would avoid the garlic next time, and perhaps put in some Parmesan and nutmeg as I told you in an earlier post. Then, perhaps serve them with a nice, simple tomato sauce, as we usually do here with ricotta and spinach ravioli, cannelloni and lasagne.

^^ I use to be wary of cake baking as it appeared to more chemistry than cookery, however, once mastered it's not so bad.

Slartibartfast wrote: Orgasm on a plate!

Orgasm on a plate? Man, bad choice of words. BAAAADDDD choice of words!!!

My brother lives in Atlanta and probably the best place we've eaten down there is the Atlanta Fish Market in Buckhead. Pricey, but very good.

We went to Savannah a few years ago and hit the Crab Shack on Tybee Island. Now THAT was an orgiastic experience for the taste buds. Love those low country boils of shellfish, corn, sausage, and potatoes!

E

E-Dub wrote: Slartibartfast wrote: Orgasm on a plate! Orgasm on a plate? Man, bad choice of words. BAAAADDDD choice of words!!! My brother lives in Atlanta and probably the best place we've eaten down there is the Atlanta Fish Market in Buckhead. Pricey, but very good. We went to Savannah a few years ago and hit the Crab Shack on Tybee Island. Now THAT was an orgiastic experience for the taste buds. Love those low country boils of shellfish, corn, sausage, and potatoes! E

Been to the Crab Shack, my wife and I hit Tybee at least once a year.  Mmmm.  Love the cats and the alligators (not for eating of course).


Edited by Slartibartfast - October 03 2007 at 05:36

Ghost Rider wrote: Well, cake baking IS chemistry... check my remarks on the use of soda with certain ingredients! However, I've been baking for over 30 years now, so I know most of the tricks of the trade. I've never used a mixer for making a cake, though - I do like mixing ingredients by hand, using a wooden spoon first, then a wire whisk when the mixture is thinner. I've used the all-in-one method as well, having the butter very soft, or using oil instead of it - or even melting the butter and other ingredients (especially chocolate) before adding the rest. And Eric - please, leave any kind of garlic out when making that dish. It really doesn't belong there!

Oh, I don't know about that. The garlic added a nice finish. I could've held back some, but thought it was a nice touch.

E

I put on 10 pounds in weight in just one week during my holiday in Italy.The food was majestic.

Ghost Rider wrote: You know, Eric, as a native Italian, I do use garlic in a lot of dishes, but I have a sort of 'feeling' for when it is better to avoid it. Garlic has a wonderful taste, but it also tends to be quite assertive - and spinach and ricotta fillings are meant to be delicate, not assertive. I've noticed that in the US people tend to pile up the tastes and flavours without realising that they often overpower each other. I think you'd realise the difference immediately if you ever got to taste real Italian food in Italy.

I've read that there's an anti-garlic movement going on over there.  (Don't believe everything I read anyway).  Can't quite agree with your statement about US people.  Really depends on where you go. 

We lost a really nice non-chain Italian restaurant a few years back that was in our neighborhood.  Still looking for another one.    Even the two chain ones closed down.  But, hey we've got good Indian, Jamaican, Chinese, Vietnamese, Japanese, Peruvian, Puerto Rican, Greccian, Mexican, Malaysian, Russian, French, Ethiopian, German, Thai, Korean, Lebanese, Turkish...

And sort of locally, Cajun, Creole...

Italian is my wife's specialty when home cooking.

Hey, wait a second, we don't have any Canadian, what's up with that?


Edited by Slartibartfast - October 03 2007 at 07:03

Angelo wrote: Keep monitoring this thread and you'll gain another 10 pounds Lee....

Tonight it's cubes of sirloin steak with baby portabella and porcini mushrooms, braised with some veggies in red wine and beef broth. Think I'll make a bowl of smashed red taters to go along with it.

E