Friday, 28 May 2010
Tuesday, 25 May 2010
They were very, very easy to make. I enjoyed the processes a lot, the boiling and mixing and watching the thermometer creep up. The only slightly tedious bit was wrapping them since it took so long.
I let the sugar get quite a bit browner than this before adding the cream mixture. It started off fairly dark because of the golden syrup.
I used a couple of different types of salt to sprinkle on top, some nice sea salt flakes and some mexican red salt crystals. I preferred the more delicate flakes but both were yummy.
It's been very warm here recently and that made them a tiny bit sticky at room temperature. They're not bad though, firm enough to wrap and carry around.
All I really have to say is make them!
Friday, 21 May 2010
240ml double / heavy cream
70g unsalted butter, cut into pieces
1 teaspoon sea salt flakes, plus more nice salt to finish
60ml golden syrup
Thursday, 20 May 2010
The cake was pleasantly simple to make. Despite the fact that I'm a fresh ingredients kind of woman, I'd never used fresh ginger. I feel thankful for this recipe because I'll be adding much more ginger to my repertoire, which should help mix things up. In addition to being new to ginger, I'd also never used molasses. I didn't even know where to find them in the grocery. Turns out the jar was on the bottom shelf of the bread aisle, near the pancake syrup. That's someplace I'd never ever look, period, so it's a good thing I asked an employee for help. I ground my own cloves, but I wasn't particularly successful because I don't have a good grinder so I also tossed in a sprinkle of the pre-ground stuff. The grinder worked better on my pepper. All in all, a very simple recipe to put together.
The bottom line is that the cake is delicious. I am now going to read Mr. Lebovitz' blog on a regular basis and I'll also be buying his book Ready for Dessert: My Best Recipes. I'm very serious about incredible food, and following this man's work seems like a no-brainer. The cake was so light, so moist, and so flavorful. It was neither too "out there" nor was the flavor even barely common. It was awesome.
I ate a slice, shared a couple more slices with friends, had another slice for breakfast, and then took the rest to work before I could do too much damage to myself. It was delicious both with ice cream and without. The lady who finished off the cake washed the platter for me. When she handed it over to me, she asked me to explain the cake because she loved it so much. That was a few days ago, and today she asked if I'm baking again this weekend. It's nice to bring happiness to people. I just hope I don't give anyone hypertension or a heart attack! Eat this delicious stuff at your own risk, people.
Tuesday, 18 May 2010
I had high hopes for this recipe. David Lebovitz’s blog is on the list of sites I check every day and every dish of his I’ve tried has turned out fantastically. After a couple of weeks with minor issues I was hoping it would be plain sailing and it pretty much was.
I used Lyle’s black treacle instead of molasses. The recipe called for light molasses and I think this is more or less dark but I like its flavour a lot and was confident it would turn out fine. I used the food processor to chop up the ginger. I pulsed it until it was pretty finely chopped but still definately chopped rather than obliterated.
The treacle and sugar mixed together fine in the first stage but the oil wasn’t interested. As soon as you added the water and baking soda it all come together perfectly though.
After adding the flour and eggs and everything the batter was pretty thin. It was a tiny bit disconcerting but hers was the same so we popped it in the oven and crossed our fingers. We needn’t have worried, it was just fine. Mine took a few minutes extra in the oven but I caught it at more or less the perfect time. It came out crazily light in texture, moist, almost too tender to slice.
It was a very easy cake to put together but you wouldn’t know it from eating it. The taste is beautifully complex and layered. The taste develops from bite to bite, first the treacle scent and flavour hits you, then the cloves and spice and finally the ginger which gives a lovely little burn and lingers on the tongue. When I put in the cloves and pepper I did it by eye, throwing them into my grinder. I was little worried I may have overdone it when I sniffed the batter but when it came out of the oven they had mellowed a bit and worked beautifully.
This cake is a wonder. It’s absolutely crammed with flavour. It’s definitely rich though, the kind of desert where you really only need a pretty small slice and I very, very rarely say that. Normally I’m insatiable. My colleagues were unanimous in their approval. In fact, they liked it so much they requested I bring in a second helping the next day. High praise indeed. Thanks again Mr Lebovitz!