Sat, Oct 31|
Please accept my apologies, this class has been cancelled, I hope you will join me on November 7th for Baking with Pears
Time & Location
Oct 31, 2020, 2:00 PM EDT
About the event
Spiced Carrot Cake
1 cup unsalted butter, plus more for pans
150 grams flour, plus more for pans
150 grams whole wheat flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. kosher salt
1⁄2 tsp. ground allspice
1 cup sweetened flaked coconut
1⁄2 cup finely ground almonds
3 cups finely grated carrots
1 1⁄2 cups packed dark brown sugar
3 eggs, separated
1⁄2 cup plain yogurt
1⁄4 cup orange juice
1 tbsp. orange zest
1 tsp. vanilla extract
Buttermilk Glaze and Cream Cheese Icing
12 tbsp. unsalted butter
1⁄2 cup sugar
1⁄4 cup buttermilk
1 tbsp. light corn syrup
3⁄4 tsp. baking soda
1 1⁄2 tsp. vanilla extract
1⁄2 cup mascarpone cheese
3 (8-oz.) packages cream cheese
2 tbsp. dark or spiced rum
1 tbsp. orange zest
1 (1-lb.) box confectioners' sugar
2 cups finely chopped walnuts
Make cake: Heat oven to 350°. Butter and flour three 9" round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.
In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.
In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.
Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in 1⁄2 tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.
In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1 1⁄4 cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.
French Apple Tart
150 grams flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
1⁄4 tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1⁄4 cup sugar
1⁄2 cup apricot jam
Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″-tart pan with a removable bottom; trim edges; chill for 1 hour.
Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60–70 minutes.
Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream.