Recipe: Nathaniel’s Spice Cake

A friend of mine works at Bouchon Bakery, and is constantly sharing the recipes of the delights he makes when he is off the clock. He has an enthusiasm for baking that is unparalleled, and I find myself getting inspired alongside of him. He made a spice cake for a brunch, and was kind enough to share the recipe, originally found in Miisa Mink’s Nordic Bakery Cookbook. The moment this hits the table, it will start to disappear. Do not be surprised if guests request this, as I did, after their first bite!

Ingredients
– Medjool Dates – Lemon – Water – Butter  – Brown sugar  – Vanilla extract  – Eggs  – Dark rye flour  – Cardamom – Cinnamon – Baking Soda  – Salt

Directions
Preheat oven to 325 degrees, and prepare the cake pan – 7″ pan – by greasing it and dusting with flour.

Place 1 1/2 cups dates and 3/4 cup water in a small saucepan. Simmer over low heat for ten minutes, or until very soft. Once softened mash the dates, adding the juice and zest of one lemon.

Beat 1 1/2 sticks, 1 Tablespoon of butter with 1 cup, 2 Tablespoons of brown sugar until fluffy. Add 1 tsp vanilla extract and 2 eggs (one at a time), beating until well mixed and scraping the side of the bowl with each addition.

Add 1 2/3 cups dark rye flour, 2 tsp cardamom, 2 tsp cinnamon, 1 tsp baking soda, and 1 tsp salt.  Mix until ~95% combined, and add the cooled date mixture. Continue stirring until completely mixed – you are looking for a soft cookie dough appearance, not too much liquid.

Pour the batter into the cake pan, and bake for ~50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for 15 minutes in the pan. Flip onto a cooling rack, and let completely cool.

It’s now ready for consumption! If you are having a late brunch, you could make this first thing in the morning. Believe me, your guests will not be disappointed. Enjoy!

Until next time,
SugarSource

 

 

Best of Breakfast Sweets – Manhattan

Raspberry almond croissant, Mille Feuille

While breakfast may be the most important meal of the day, there is something to be said for starting off on the right (sweet) foot.

Croissants. The raspberry croissant at Mille Feuille in Greenwich Village is a step above the rest. As you sink your teeth into the pastry, you first taste a tart raspberry powder that sticks to your lips. After the initial tangy shock, you break into the flaky, buttery croissant and reach the filling – simple, marvelous raspberry jam, completing the experience. It will be gone before you know it, but try to savor it as much as possible.

Scones. From the seasonal caramel-drenched pumpkin scone to the classic buttermilk, Alice’s Tea Cup is known for scones for a reason. These baked goods are quite sizable, with a slightly crunchy outside, soft inside and mellow buttery base. Paired with one of their egg dishes, eaten with the traditional clotted cream and jam, or enjoyed on their own, they are worth a visit to one of Alice’s locations.

Pancakes. Prepare for a wait at Clinton St Baking Co – the classic pancakes at this brunch and dinner establishment on the Lower East Side are scrumptious. Well-balanced and not to sweet, with traditional additions such as blueberries and bananas you can’t go wrong with your selection.  This hopping spot also celebrates Pancake Month by having special flavors throughout February including German chocolate cake and Japanese pumpkin (I have already marked my calendar for 2014). Alternatively the lemon ricotta pancakes at Maialino at the Gramercy Hotel are phenomenal. Light and fluffy, the lemon zest provides an almost magical boost to take the pancakes to another level. Served with a mixed berry compote, the flapjacks disappeared much too quickly for my liking, and left me eager to return.

Doughnuts. The Doughnut Plant stole my heart with their peanut butter and jelly confection. A peanut butter glaze studded with roasted peanuts coats the entire square-shaped doughnut, which is filled with the house-made jam of the moment (I had grape). It is hard to figure out the engineering behind this marvel – how do they get the jam all the way around the square doughnut? – but I was primarily focused on savoring every last bite.

Other pastries have appeared recently on the scene, such as cronuts. First coined at Dominique Ansel bakery (where I much prefer the little egg sandwich and cannele), the craze spread throughout the city, even hitting chains like Crumbs and Dunkin Donuts. In the breakfast pastry world, who knows what will follow this latest twist…

Until next time,

SugarSource