Tag Archives: orange

## Chocolate orange almond cake (gluten-free)

19 Jul

A few weeks ago I met a friend at one of his favorite new coffee shops in Philadelphia, Frieda’s, which is maybe called FRIEDA for generations and has a very cool mission of essentially being a cool hip young coffee shop that welcomes old people.  I spent three hours there working on math and eating breakfast and having an incredible chocolate cake that had this beautiful aromatic orange flavor and big chunks of orange in it.

We spent a long time raving over this amazing cake, and the chef/co-owner walked over and chatted with us (he’s on a first-name basis with my friend, who goes there all the time) and told me the recipe orally.  Oral recipes include things like “add some cocoa powder” and “top with chocolate ganache,” so this was an adventure!  I also busted out the digital scale for this, but then measured stuff out for all y’all in the recipe at the bottom.

Spouse bought me the new bag of flour. Why settle for just dia-monds when you can have ALL-monds?

The cake has very few ingredients, though I forgot to add the cocoa powder above.  First you boil the oranges for 2 hours as you’re a very patient person.  Just kidding!  I covered these in water, considered putting a plate on top but didn’t, and microwaved them for 15 minutes.

When it comes to American playwrights, do you prefer Williams, or Inge?

Boiling the oranges pulls out the bitterness from the pith (the white part), which is great for what happens next.  But while the oranges are microwaving, you might as well measure out your ingredients and mix them: sift together the almond flour and baking powder and cocoa powder.  I don’t have a sifter so I use a whisk, but sifter would be better for end-result cake texture.  Whisk up the eggs to get some air in there, then whisk in the sugar.

My action shot was too exciting for this!

I was too eggs-ited!

You can also, if you want, skip all of those steps and dump everything in the food processor after you blend up the oranges!  CAREFULLY pull the oranges out of the hot microwave water and CAREFULLY cut them in quarters.  They’ll be soft but not falling apart, but the juice inside might be HOT.  It helps to buy seedless oranges for this part, because you don’t have to fish them out.  Then throw ’em in the food processor or the blender!

Orange puree!  If you’ve got a big food processor you can throw in all the other ingredients now and pulse it all together.  If you don’t, mix the puree with the eggs and sugar, then mix in the dry ingredients.  It’ll be lumpy because of the almond meal.

We’ve been really into The Great British Bake-Off lately, and my spouse thought he’d try to make a Mokatine despite the fact that he never bakes… in fact this was the first thing I’ve EVER seen him bake.  Anyway, we ran out of parchment paper so I told him to “butter and flour” the pan.  He did not know what I was talking about, so here are pictures:

He’s a stick-ler for details and wanted to know “how much butter”.  I said “enough?”

Using your fingers or a paper towel or a stick like I did, rub butter all over a pan until the whole pane has a thin layer of butter on it.  Then spoon a few (2-3) tablespoons of flour into the pan and shake it around, rolling on each edge, until it’s evenly covered in flour.  Dump out any remaining flour.

Who needs flowers when you can have flour? (but darling if you’re reading this I still like flowers)

Note that I didn’t do a great job above: you can see where the flour didn’t stick to a part I didn’t butter enough.  That’s exactly where the cake stuck to the pan later.  SO BE THOROUGH with your buttering and flouring.  Or, yknow, keep parchment paper in stock so there’s no flour on your gluten free cake…

Bake!  Let cool completely before frosting (but don’t leave it out too long for fear of losing moisture).  Frosting is MAGICAL GANACHE.

Did you know about ganache??? Somehow I had not made ganache before, despite having a baking blog for almost four years… it’s SO EASY and SO MAGICAL.  I’m into caps today.  You just pour hot cream onto chopped chocolate, and stir it until it’s frosting!  I am lazy so I used chocolate chips, which have extra stuff on them to keep them in their shape, so my ganache wasn’t perfectly smooth.  But still, it’s so delicious and wonderful (ganache is the center of truffles!  I didn’t know!)

This slideshow requires JavaScript.

All of the photos were in different shots so I couldn’t gif it for you.  It starts out looking like failed hot cocoa when you pour the hot cream on the chocolate and wait for a minute, then like good hot cocoa as you stir it, and then shiny dark melted goodness, and before you know it (after a few minutes of cooling) you have frosting!  Then you can just spread that thick delicious stuff all over the cooled cake, and serve!  We actually don’t like chocolate very much and I made this for a friend’s chocolate-themed birthday party.  I will definitely make this cake again, sans cocoa powder (it’s SO orange-y and SO almond-y and SO easy).

Chocolate orange almond cake (adapted from David Hong at Frieda’s)

For cake:

2 oranges

300 g (3 c) almond flour

200 g (1 c) sugar

6 eggs

1 TB baking powder

1/3 c-1/2 c cocoa powder (I did 1 c and it was too cocoa powdery; 3/4 c is the Hershey’s chocolate cake recipe, I think 1/2 c would be great)

For ganache:

1 c heavy whipping cream

1 c good chocolate, chopped, or fancy chocolate chips

1. Put oranges in a bowl, fill with water so oranges float, and microwave for 15 minutes.  Every five minutes, rotate the oranges so that a different side is floating out of the water.  Or put a small plate on the oranges to keep them submerged.
2. Meanwhile, sift together the almond flour, baking powder, and cocoa powder, or whisk them well.
3. Vigorously whisk the eggs until frothy, then whisk in the sugar until light and fluffy and pale.
4. Carefully chop the hot, soft oranges into quarters, then puree in a food processor or blender.  Preheat oven to 375.
5. Whisk orange puree with the eggs and sugar.
6. Mix the dry ingredients with the wet and mix well.
7. Butter and flour a springform pan or line with parchment paper.  Should work on any pan; I just used a springform.
8. Fill the pan, bake for 40 minutes or until a knife inserted in the center comes out clean (up to an hour).  Let cool completely before frosting.
9. Heat up the cream over medium heat in a small saucepan.  It doesn’t need to boil, but should be pretty hot (if you aren’t sure, take it almost to boiling).
10. Put the chocolate chips in a bowl, and pour the hot cream over.  Let sit for a minute, then start stirring with a wooden spoon or whisk.  Keep stirring until it turns into ganache.

## Homemade flavored salts, or quick wedding favors

13 Apr

Many apologies for delay since last post.  My Yale talk went over great, and I meant to make a Q&A: Grad School post with all the questions the undergraduates asked and my answers, but my amanuensis didn’t take any notes!  Since then I’ve been reading a lot of cool stuff, including this awesome paper by the awesome Matt Clay.  So hopefully I can get that paper into a blog post, as well as some cool math from the SECOND annual Midwest Women In Mathematics Symposium (the first one was last year at UIC, mentioned in that blog post).  But this is not a math post.

I cannot imagine doing this for a wedding of more than 25 people (and really I did favors per household so I only made 14), but if you had helpful friends then knock yourself out.  These are also “fill in the blank” favors or small gifts (housewarming?).  I made four types of flavored salts, which are SUPER EASY and fairly quick if you just let them dry out for a day or two instead of baking them.  They mostly follow the same idea:

Take X amount of salt, and mix thoroughly with Y amount of flavoring using your fingers.  Spread on a baking sheet and let dry in a not-humid room for a day or two.  Package cutely.  Note the lack of equipment, expertise, or active time!

Most flavorful: Sriracha salt

This one is a darling of the internet and is straight from the Sriracha cookbook, which I do not own nor think I ever will (we own two or three cookbooks right now: my mom’s 1970s copies of “Joy of Cooking,” a Three-Ingredient Cookbook from my sister-in-law, and possibly his copy of Rachel Ray’s 30-Minute Meals, which he claims is a misnomer).  I did 1 1/2 c salt + 1/4 c + 2 TB Sriracha.

It’d be great to make a robot that could play the music of British progressive rock bands. It’d be called “Bot-Tull” (Jethro in case you didn’t get the reference)

Mix that up with chopsticks until there are just little clumps left, and lay it out for a day or two.  This ends up being pretty chunky, so people recommend beating it (wrap in a towel and hit with a rolling pin) or pulsing it in a food processor, but I am lazy so my guests got chunky Sriracha salt.

Prettiest: Rosemary salt

This one is the opposite of the last, in that it’s not all over the internet and the Martha Stewart website I got it off of kept being down.  Other recipes call for a food processor and just pulsing the rosemary to teeny bits, but I actively hate having pieces of rosemary in my food so I went with rosemary scented salt.

You should go lie down, salt, you’re looking a little green around the edges

You heat up rosemary with salt in a pot (I did 1 1/4 c salt + 4 stick/twigs of rosemary) and stir every minute or two for 10-ish minutes until little pieces of rosemary start falling off and it smells good, then put it in a tupperware and forget about it for a few hours.

Some parts fell off, but I’m at piece with that

Or you’re Martha Stewart and you remember about it after five minutes and cover it.  In any case, pop a lid on that and leave it for a day or three.  It’ll smell SO GOOD when you take off that lid.  For packaging, I popped a teeny piece of fresh rosemary in to each little jar and topped it with salt, discarding the big pieces and leaving in the little cooked parts.

Most unusual: Vanilla salt

I still don’t really know what to do with this one.  I bought a vanilla bean from the store, which I’ve never seen before, and mixed it into a cup of salt using my hands.  You use your fingernails and scrape out the inside from the bean-holder-thing (pod?), and then use your fingers and massage it into the salt.  It smells good!  Then spread it out and let dry like the others.

Best smelling/most versatile: Citrus salt

This is a fun one: take 1 1/4 c of salt, and zest a bunch of citrus over it.  I used two oranges, two lemons, and two limes.

We’re naked… is that appeeling to you? Actually ‘fruit porn’ is a thing (sometimes it’s just food porn, and sometimes it’s I don’t know what I don’t want to click on the links)

Use your fingertips to crush the zest into the salt, releasing the yummy smelling oils, and then spread out a baking sheet.

A far better than usual interpretation of “yellow snow”

I tried to dry this in the oven and hated the results and did it over again- I cooked it too hot and it sucked all the citrus flavor out. Plus you have to pay attention to the oven and who likes to do that?  (Possibly readers of baking blogs, but let’s forget about that…)

Sometimes I just want to yell, “Ogre in da house!” when I’m feeling the opposite of orange.

I packaged these in small jars I found on Amazon, but my maid of honor sent me cuter ones which I thought were too small: about two ounces of flavored salt is pretty good.

We buy 4 oz jars of flavored salts when we do so (it’s always truffle salt), so half that for a favor sounds perfect to me.  Plus the colored lids precluded the need to label each jar, which would’ve been a pain for ~50 tiny jars.  I threw them in clear favor bags I picked up a Target, along with a printout of a Bible verse/Byrds song, some suggestions on how to use the salts, and a thank-you tag.

Total cost:

20 count Favor bags (Target): $2 Ribbon (Target):$3

Printing (Fedex/Kinkos): $5 Salt (Grocery store):$4

Vanilla Bean (Grocery store): $3 (!) =$17 if you don’t count stuff you’re going to use anyway

Lemons, Limes, Oranges (store): $5? (and then we ate them later, so basically free!) Bottle of Sriracha (store):$6? (we’ve had this for awhile)

Rosemary (store): $3 (and then we ate some lamb with it!) =$31 if you count things you will eat

I’ll leave this post with something I thought was ridiculous when I went to Target.  Also, shout out to the amazing Alliance Bakery for the BEAUTIFUL job they did with our cake!  I’ll post pictures of that cake up when I get some.  It was lemon with a mango mousse filling.  Yum!

## Scintillating scones

11 Dec

So it’s finals week, which means I have two take home finals due this week and have to proctor and grade an exam later.  And of course, that means that while I’m working on my take home real analysis final and wondering why $\int_{[a,b]} f dm\geq 0$ for every rational $a implies that $f(x)\geq 0$ a.e.  (Don’t tell me!  Or at least not til after Wednesday, and hopefully I’ll have figured it out by then), I’m also daydreaming about what I can bake tonight as a treat for myself.  (I don’t know exactly how to use parenthetical sentences; like where does the question mark go here?)  I still had chocolate chips leftover from my pumpkin-chocolate chip cookies a few weeks ago, and some OJ because I love me some orange juice in the mornings.

I wanted to make orange juice-chocolate chip cookies, but a quick google search convinced me that scones were the way to go.  I’ve probably memorized about three baking recipes: the shortbread was one; this is the second; there’s probably a third somewhere in my head (I get lost up there sometimes).  (That’s when I use a lot of parentheses.)  (Or when I’ve been thinking about math all day.)

One HUGE TIP to making scones: USE A FOOD PROCESSOR.  It makes scones take absolutely no time.  Also, chill your butter!  Keeps the dough together without getting too sticky.

Me being myself, I followed neither of these pieces of advice nor my recipe too closely this time.

First, whisk together:

2 c flour

1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt

1/3 c sugar

Golly gee whisk, Batman! Whisks are so effective!

I’ve always had trouble with my dry ingredients and having bites of baking soda and/or salt in my baked goods.  And then I discovered whisks!  Whisk are so great!  Though this would have been even easier with a food processor.

As a present to myself, I bought a grater from K-Mart!  I was hoping for a microplane but neither the grocery store nor k-mart had it and I was over it by then.  I also bought an orange (the only part of this recipe that I didn’t already have in my pantry) for zesting.  Those of you who read the fruitcake post know what a big deal this grater is.

Life is so much greater with the right tools.

Toss in the zest of an orange or two to that flour bowl.

Then cut in a stick of butter using two knives (or your food processor or your pastry cutter).  I’ve never understood what this direction means in recipes.  Cutting butter into flour seems to work just as well with a knife and fork, or even one knife.  It’s also sort of sadly ineffectual.  I was going to put in a picture but it just looks sad.

Next, and here’s the key, mix in

1/4-1/2 cup of sour cream (I use yogurt)

1 egg

whatever else you want to throw in there

I added about 1/4 cup of OJ, squeezing in those oranges I zested and adding some breakfast goodness.  This is also a good time for dried cranberries or chocolate chips or walnuts.

Hey, leggo my egg yo-gurt! And mix in there.

Don’t mix it too much, just mix so everything is sticking together.  Then plop thoat sucker down on a silpat on a baking sheet, split it into two balls and pat ’em down, and use your buttered knife to score them into quarters or sixths or eighths.  I got to about this point when I remembered my chocolate chips because I’m a doofus, and so I just smashed a handful of them down into one of my lumps.

Wheel of fortune! Every spin is a good one.

So, once you’ve got your sixths or eighths or quarters, sprinkle them with some granulated sugar and toss the cookie sheet into a 400 degree oven for 15-18 minutes, or until lightly browned.  Then you can cut along your score marks and get cute little scones.

Nothin left, nothin left for me to do. You’re the scone that I want! Ooh ooh ooh honey!