Recycled balls

7 Comments Posted by Leonor de Sousa Bastos at December 4, 2008 at 9:52 PM.



Between the cake cylinders some leftovers remained...

Reduce
Reuse
Recycle
Re... Create!




Caramel little cakes

Makes 12 (12g each):

90 g caramel cake
25 g toffee
30 g nuts, roasted and finely chopped (almonds, nuts, macadmia nuts, hazelnuts,...)
25 g whole milk
20 g laminated almonds to coat, roasted

Combine together the cake with toffee and nuts and make small balls.
Roll each small ball in the laminated almonds to coat.


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Cake candy

31 Comments Posted by Leonor de Sousa Bastos at November 30, 2008 at 5:16 PM.


Today I feel again like the little child wit the pockets full of caramels...
I care my cakes like candies and childhood unwraps in front of my eyes...




This was my twist of Shuna Fish Lydon's (http://eggbeater.typepad.com/) Caramel cake (here).

The hosts for this month's Daring Bakers challenge were: Dolores (http://culinarycuriosity.blogspot.com/), Alex (http://blondieandbrownie.blogspot.com/) and Jenny (http://forayintofood.blogspot.com/).

The recipe recipe can be found here.


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Millions of peaches

3 Comments Posted by Leonor de Sousa Bastos at November 21, 2008 at 10:46 PM.



Out of time peaches, an island's fantasy...




Peach cakes

Serves 6-8 or 16 small pans (7cms diameter).

100g butter, softened
150g sugar
2 eggs
150g cake flour
1 tbsp milk
6 peaches
1/2 tsp powdered cinnamon
Icing sugar to sprinkle


Pre-heat the oven to 180ºC.
Grease and line with parchment paper a loaf pan or small round pans.
Combine butter and sugar until white and creamy.
Add the eggs (previouly whisked), milk, flour and cinnamon and mix well for a few minutes to smooth the dough.
Pour the dough into the pan and spread the peach dices, pressing a little into the mixture.
Sprinkle with icing sugar.
Bake for 35 minutes (large loaf pan) or 18 minutes (small pans).

Wait 40 minutes before unmoulding the cake.
Sprinkle with icing sugar to serve.


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Arbutus' praise

8 Comments Posted by Leonor de Sousa Bastos at November 9, 2008 at 11:02 PM.



"Autumn is a second Spring when every leaf is a flower."

Albert Camus




Arbutus' cake

Serves 6-8 (22 cm diameter pan) or 5 small pans (11 cm diameter)

250 g sugar
150 g cake flour
50 g cornstarch
150 g butter, softened
5 eggs
about 40 arbutus

Pre-heat the oven to 180ºC.
Grease and flour the pan.
Combine well butter and sugar until creamy.
Add the egg yolks while mixing.
Gently fold in the flour sieved with cornstarch and at last the whipped egg whites.
Pour half of the dough into the pan and spread the arbutus.
Pour the remaining dough.
Bake for 25-30 minutes (small pans) or 45-50 minutes (large pan).


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A sweet bitterness

7 Comments Posted by Leonor de Sousa Bastos at October 27, 2008 at 3:47 PM.



The sweet potato was still on the top of the shelf, in a so old and sweet loneliness that asked for commiseration.
She was looking at the kitchen with such a rawness that I was afraid that some resentment could become bitter...



Sweet potato cakes

Makes 10:

125 g sweet potato, baked and pureed
125 g light brown sugar
100 g cake flour, sieved
3 eggs

Pre-heat the oven to 180ºC.
Grease and lightly flour 10 small cake moulds (or a large one).
Combine well sugar with egg yolks.
Add the sweet potato puree and at last the flour.
Gently fold in the whipped egg whites.
Bake for 15-20 minutes.


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World apple day... with the Snow White...

13 Comments Posted by Leonor de Sousa Bastos at October 20, 2008 at 10:04 PM.



I rewrite the story...
I dare to get rid of the Wicked Witch and give the day off to the seven dwarfs...
I take the poisoned apple and turn it into a fairy cake...
The "lived happily for ever" still exist, even before the ending...
Light kisses, dream glass case...




Mashed apples and vanilla cake

Makes 3 little cakes:

125 g butter, melted
125 g light brown sugar
4 eggs
125 g cake flour, sieved.
3 apples
1/2 vanilla bean
5 tpsp sugar


Pre-heat the oven to 180ºC.
Grease and line with parchment paper small cake pans (12 cms diameter).
Mix together sugar and butter.
Add the egg yolks, one at a time, and then the whisked egg whites.
Add the flour.

Bring 2 apples to boil with sugar and vanilla until cooked.
Mash.
Peel and slice the remaining apple in thin slices.

Pour half of the batter into the pans.
Pour the mashed apples mixture.
Finish with the remaining batter.
Top with the apple slices.

Bake for 30-35 minutes.


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Cracking up laughing

13 Comments Posted by Leonor de Sousa Bastos at October 13, 2008 at 10:33 PM.



After two broken knives and an injured rolling pin I couldn't find any solutions... Why does the coconut refuses breaking itself apart?!...
I've almost felt sorry for my kitchen tiles and with a big laughter I threw it violently against the floor... it was fatal... the coconut cracked up laughing... :)





Coconut lemon cake

2 dl milk
60 g coconut, grated
100 g butter
5 eggs
200 g sugar
Zest of one lemon and 50 ml lemon juice
200 g cake flour

Pre-heat the oven to 180ºC.
Grease a cake pan (24 cms diameter).
Bring the milk to boil adding the coconut and the diced butter.
Set aside.
Whisk the egg yolks with 100g of sugar and the lemon zest until creamy.
Ad the milk and mix well.
Gently fold in the flour.
Whisk the egg whites until firm peaks form, add the lemon juice and the remaining sugar. Keep whisking to thicken the mixture.
Gently fold in the egg whites into the dough.
Bake for 50 minutes.
Brush the cake with lemon jelly.
I've sprinkled the top with freshly grated coconut.

* if you use small pans (12 cms diameter) it bakes in only 15 minutes.



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Orange alert!

15 Comments Posted by Leonor de Sousa Bastos at October 1, 2008 at 7:38 PM.



In the next few days I'll be at Oporto...
To celebrate, I dress my blog in orange!!!... Stay alert! ;)




Orange cake

125 g de yoghurt
120 g olive oil
180 g self- rising flour
180 g sugar
2 egg yolks
50 ml orange juice
Zest of half orange.

Pre heat the oven to 180ºC.
Grease a rectangular pan and line with parchment paper.
In a bowl combine all the ingredients and mix well.

Meringue:
2 egg whites
60 g sugar

Whisk the egg whites and add sugar gradually while whisking, until stiff peaks form.
Gently mix the meringue into the batter.

Bake for 20-30 minutes.


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The gift

13 Comments Posted by Leonor de Sousa Bastos at September 25, 2008 at 11:33 PM.



"I want all the hands of men
to knead mountains
of bread and gather
all the fish of the sea,
all the fruit
of the olive,
all the love yet unawakened
and leave one gift
in each of the hands
of the day."

Pablo Neruda, The gift




Carrot, nuts and white chocolate cakes

125 g self-rising flour
1 tsp cinnamon
185 g brown sugar
80 g carrot, finely grated
85 g nuts (pistachios, almonds, walnuts, Brasil nuts, hazelnuts)
90 g white chocolate, grated
30 g coconut, grated
2 eggs, slightly whisked
90 g soft butter

Pre heat the oven to 180ªC.
Grease a rectangular pan and line with parchment paper.
In a bowl combine all the dry ingredients.
Add butter and eggs and mix well.
Pour the mixture into the pan or small individual pans.
Bake for 30 minutes on the large pan or for 20 minutes on the individual moulds.
Let it cool down before unmould.


Mascarpone frosting:

250 g mascarpone
40 g caster sugar

Whisk mascarpone and sugar until creamy.
Transfer the mixture to a pastry bag and decorate.
Finish with nuts.
Refrigerate.


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Shock(o) therapy

8 Comments Posted by Leonor de Sousa Bastos at September 23, 2008 at 9:51 PM.



"Eat your chocolates, little girl;
Eat your chocolates! Believe me, there are no metaphysics in the world other than chocolates;
Believe me, all the religions together do not teach more than the candy-shop.
Eat, dirty girl, eat!"


Fernando Pessoa, Tabacaria




Chocolate pudding cake

250g milk chocolate
225g butter
90g sugar
4 eggs
1 tbsp self-rising flour
Icing sugar to sprinkle
Cream to serve

Pre-heat the oven to 180ºC.
Grease and line a 23 cms diameter pan with parchment paper.
Prepare a larger pan for a bain-marie.
Melt chocolate with butter and sugar on a double boiler. Set aside.
Whisk the eggs for 1 minute and add the flour stirring constantly.
Add the chocolate and keep stirring.
Pour the mixture into the pan and the pan into the larger pan with water (2 cms height)
Bake for 25-30 minutes.
Let it cool down completely before unmold.
Sprinkle with icing sugar and serve with cream or an ice cream quenelle.


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Looking for the lost marble

12 Comments Posted by Leonor de Sousa Bastos at September 16, 2008 at 11:22 PM.



What could be more perfect than a marble cake than a marble cake over a marble stone... ?!...

That's how I've spent my afternoon, on an unstoppable search on stone shops looking four the yin yang of our background, that looks lost in the middle of so many and so expensive samples!!!
The effort is always rewarded and our cause was embraced by a super employee that have offered all the choices...

More perfect than a marble cake over a marble stone, only a marble cake over a marble stone and a smile...

Thanks to everyone who takes their jobs as seriously as we do! :)




Marble cake

Serves 8-10:

125 g soft butter
200 g sugar
4 eggs
100 ml whole milk
200 g self-rising flour
140 g chocolate

Pre-heat the oven to 180ºC.
Grease a 23 cms cake tin and sprinkle with flour.
Beat the butter and sugar together until white and light.
Add the egg yolks while mixing, then the milk.
Fold through the flour and whipped egg whites.
Divide the mixture between two bowls.
Melt the chocolate and pour into the mixture in one of the bowls.
Take 2 spoons and use them to dollop the chocolate and the plain cake mixes into the tin alternately.
Bake for 25-30 minutes.

Top with chantilly and melted chocolate.


Chantilly

200 ml cream, chilled
25 g icing sugar
vanilla sugar

Whip the cream.
Add sugar and whip until stiff.


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Waiting...

6 Comments Posted by Leonor de Sousa Bastos at September 2, 2008 at 10:59 PM.




Santa Eulalia Square... forty minutes earlier... all my wanderings downtown couldn't distract me for too much time.
The mini cakes awaits at home and I wait for Miguel... anxious...


Red currants and poppy seeds mini cakes

serves 54:
100 g butter, soft
125 g sugar
80 g self-rising flour, sieved
3 egg whites
6 g poppy seeds
Red currants

Pre-heat the oven to 180ºC.
Prepare the paper moulds.
Whisk butter and sugar until it gets white.
Add poppy seeds.
Add 1/3 of the whipped whites, then the flour and the remaining whipped whites.
Pour the dough into the paper moulds and 3 red currants on top of each, pressing slightly.
Bake for 10-12 minutes on a baking sheet.

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Four Cuartos

15 Comments Posted by Leonor de Sousa Bastos at August 30, 2008 at 11:19 PM.



Typically from Palma de Mallorca, cuartos are served with hot chocolate or a cup of sorbet.
Tender, light and soft, directly from my oven...






Cuartos

serves 18:
12 eggs
200 g icing sugar
200 g cornstarch

Pre-heat the oven to 180º C.
Prepare small paper boxes (10x6x3 cms).
Whisk the egg yolks with sugar until it doubles its size.
Add the whipped egg whites and the sieved cornstarch.
Pour the batter into the paper moulds.
In a baking sheet bake for 12 minutes.
Remove from oven and hit with the baking sheet on a table to avoid wrinkles on the surface.
Sprinkle with icing sugar.

Note: you can see a picture sequence of the process of making the little paper boxes here.

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Chocolatherapy

9 Comments Posted by Leonor de Sousa Bastos at August 28, 2008 at 11:12 PM.



Chocolate cake

Serves 8-10:

187 g butter
187 g sugar
187 g chocolate
70 g cornstarch
5 eggs

Pre-heat the oven to 180ºC.
Grease a pan (23 cms diameter) and line with parchment paper.
Melt gently together in a double boiler butter and chocolate.
Whisk the egg yolks with sugar until creamy.
Add chocolate, cornstarch and the whipped egg whites.
Bake for 50 minutes.
Let it cool down.


Frosting:
200 g chocolate
4 tbsp water
30 g butter
100 g icing sugar

Melt chocolate in a bain marie.
Add sugar, water and butter stirring gently.

Spread frosting over the cake.




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    A pinch of vanilla, lecithin, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...



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