His Results - Swedish Visiting Cake

I love my skillet. I've made a lot of different stuff in it too. It's a very versatile piece of equipment.




I thought this was awesome. I ate the entire thing to myself in less than 30 hours. As you can see I didn't decorate the top or any of that fancy stuff. It was incredibly tasty though and had an awesome texture. I was heavy on the vanilla extract (quality stuff) and used salted butter.

Yum!

Recipe 57 - Swedish Visiting Cake

I'm sure I've chosen a recipe from the Technicolor Kitchen before. This one looks good to me. We'll be making Swedish Visiting Cake.

We shall need:
200g superfine sugar + a little more for sprinkling
finely grated zest of 1 lemon
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 vanilla bean, cut lengthwise, seeds scraped with the back of a knife – or use ½ teaspoon almond extract, as per the original recipe
140g all purpose flour
113g unsalted butter, melted and cooled
about ¼ cup sliced almonds (blanched or not)

I may skip the almonds I think!

His Results - Coconut Cookies

It's been a while since I used my food processor. It was good to get some more use out of it and it made these a breeze to make. It took longer rolling the balls in the coconut than all the rest of the process combined





I added a pinch of salt to these and used salted butter. They are really, really good! I can highly recommend the salt. They have a nice chewy exterior and a creamy soft interior. They are pretty much macaroons but with a slightly chewier outside. Good stuff!

His results - Lemon Ginger Bars

I was out of candied ginger and they didn't have any at the only shop open when I went to pick up ingredients for this. Instead I used candied peel and grated fresh ginger. Other than that I more or less followed the recipe apart from adding in a pinch of salt and doubling the quantities. I thought these were delicious. I wish I'd added a little more ginger but I'm a huge ginger fan. They were pretty cakey rather than crisp or chewy which are the two directions bars tend to go. I can certainly recommend them!

Recipe 55 - Lemon Ginger Bars

She is a fiend for ginger and I'm a fan too. I know she'll approve of this week's choice!

You can find the recipe here at serious eats.

We'll be needing:

• 300g plain flour
  
• 50g sugar
• 2 tablespoons ground ginger
• 2 teaspoons baking powder
• 230g unsalted butter
• 1 large egg
• 40g chopped crystallized ginger
• 2 tablespoons honey
• 2 teaspoons finely grated lemon zest
• 200g confectioners’ sugar
• 3 tablespoons lemon juice

His results - These Lemon Muffins

I made a loaf rather than muffins. It was an easy recipe, low on washing up which is always appreciated. It was pretty good. Moist enough and with a good texture but to be honest I can't see why it has got so many rave reviews. We've made plenty of better cakes. Solid but not outstanding I'd say.

His results - Scones

These turned out pretty well. There were a couple of things that would have pushed them over the edge into awesome I think. First on the list is cream. I bought some from the shop which was a week inside its best before date but when I opened it it was inedibly gone off. I was pretty gutted.

I could also have done with a proper cutter as could She. Using a mug like I did gives slightly fluted sides and doesn't let hm rise perfectly. Still they tasted nice and had a good texture. Fat is key though. Scones love cream and so do I.