Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon-Basil
Format: PDF / Kindle (mobi) / ePub
Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!
before it begins to boil). Pour the cream over the chocolate, cover, and let sit for about 3 minutes, or until the chocolate has melted. Add the fleur de sel and whisk together until smooth and uniform. The ganache will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using. DIY “NUTELLA” For some people, Nutella—a smooth chocolate hazelnut spread found in the peanut butter aisle in most supermarkets—is a nostalgic childhood treat. But I
PACKED LIGHT BROWN SUGAR 1 EGG ½ TEASPOON VANILLA EXTRACT ½ CUP (120 ML) WHOLE MILK 7 OUNCES (200 G) MILK CHOCOLATE, MELTED AND COOLED PEANUT BUTTER GLAZE (see recipe) Preheat the oven to 350°F (180°C/gas 4). Brush the insides of six mini Bundt molds thoroughly with the melted butter and dust them lightly with the cocoa powder. (Use a pastry brush to help distribute the cocoa powder and tap out any excess.) Whisk the flour, baking powder, and salt in a medium bowl until
½ CUP PLUS 2 TABLESPOONS (150 ML) CANOLA OIL 2 EGGS 1½ CUPS PEELED GRATED CARROTS ½ CUP (120 G) CHOPPED WALNUTS MAPLE–CREAM CHEESE ICING Preheat the oven to 350°F (180°C/gas 4). Brush the inside of six mini Bundt molds with the melted butter and dust them lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess.) Whisk the flour, baking soda, salt, cinnamon, and ginger in a medium bowl until thoroughly combined. In the bowl of a stand mixer
with crème fraîche and topped with a slightly tart almond-cranberry glaze. You could use canned cranberry sauce for this, but making your own is so easy, and it gives this cake fantastic cranberry flavor. •••• SERVES 10-12 ½ CUP (115 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, PLUS MELTED BUTTER FOR GREASING THE PAN 2 CUPS (240 G) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING THE PAN 1 TEASPOON BAKING SODA 1 TEASPOON BAKING POWDER ½ TEASPOON SALT 1 CUP (200 G) SUGAR 2 EGGS
Text copyright © 2011 by Christie Matheson. Photographs copyright © 2011 by Alex Farnum. All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher. Library of Congress Data is available. eISBN: 978-1-4521-1025-7 Designed by Supriya Kalidas Prop styling by Christine Wolheim Food styling by Erin Quon The photographer wishes to thank Jason Wheeler for all his food styling assistance. Chronicle Books 680 Second Street