tag:blogger.com,1999:blog-23463877210412852502024-03-18T17:40:53.453-10:00All That's Left Are The CrumbsAn adventure in bakingAll That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.comBlogger431125tag:blogger.com,1999:blog-2346387721041285250.post-42412946846024932802024-02-20T00:00:00.002-10:002024-02-20T06:04:22.902-10:00Ginger-Lime Tea Cake with Crème Fraîche Frosting ~ #TheCakeSlice Bakers<div style="text-align: center;">This cake is a classic citrus cake with a little ginger spice kick. It would make a wonderful afternoon</div><div style="text-align: center;">tea treat and the crème fraîche frosting is a fantastic contrast to the sweet-tartness of the cake.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGFhBHI0LEPUntaq_DeV4bcgF0sPM_1U1uurUqtaNcdPKzeLvuGH54NTMJulNaX9ucJbKypcAP52_zon89VwGLf-XIG4TKRQkkG_tnqxl8Dsm8tvx-_uLyuOi4fFr6eNaBVWjeuFALRiwXepaRbbto99v__k-hJ7tFPv7AtdHe57_0UuamJHlSigD0IU/s2991/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2986" data-original-width="2991" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGFhBHI0LEPUntaq_DeV4bcgF0sPM_1U1uurUqtaNcdPKzeLvuGH54NTMJulNaX9ucJbKypcAP52_zon89VwGLf-XIG4TKRQkkG_tnqxl8Dsm8tvx-_uLyuOi4fFr6eNaBVWjeuFALRiwXepaRbbto99v__k-hJ7tFPv7AtdHe57_0UuamJHlSigD0IU/w640-h638/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%201.jpeg" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div>The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/ref=sr_1_1?crid=2V5LATIR6I7B6&dib=eyJ2IjoiMSJ9.VXf5wCgKNJNdvrGnSecOWGTCNa-py5usL2CjR45bHt5ypwUVmb4eBVAx9WO1hHmHSgqodTBKQ_IPBWyqg4KdwmLtANqcoUlWEQGPsWWT3YG63fyu2OWU9dyDmqsoIJkcCS3nHG0jdtos11pJgUEZizIOztNfdwullQVhUqkN0sxLbmAzrkjcqi8HYCU2psZsYfwvypU2-40u1BMyNdrrLEGfuXI9K__t1AMfT4MH35M.dBIRx9UlRJYGQameE2L_qcUJ-6X5jdqCUXxSSJCaTOU&dib_tag=se&keywords=the+cake+book&qid=1705725528&sprefix=the+cake+book%2Caps%2C283&sr=8-1">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, <a href="https://www.displacedhousewife.com/">Displaced Housewife</a>. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.<div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vNEnQIQ4JTkXCg5oJaIMMHrnAYGonj0Z9UH4gFZtQXq3azn6S2jdmlAdErBCMZRUPfz4-UemSLbBRWb-NTuxaOnd9RnUc5Vn4kltEGELNrIVK9GTZQNq3XC6_Mfqa2Z7G-GsAbJQlX7impLYbe9omigN9yyxkWo-dQ7nQ1Acysrlv4cpgJoGSc8pDdg/s3024/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%203.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vNEnQIQ4JTkXCg5oJaIMMHrnAYGonj0Z9UH4gFZtQXq3azn6S2jdmlAdErBCMZRUPfz4-UemSLbBRWb-NTuxaOnd9RnUc5Vn4kltEGELNrIVK9GTZQNq3XC6_Mfqa2Z7G-GsAbJQlX7impLYbe9omigN9yyxkWo-dQ7nQ1Acysrlv4cpgJoGSc8pDdg/w640-h640/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%203.jpeg" width="640" /></a></div><br /><div><br /><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Ginger-Lime Tea Cake with Crème Fraîche Frosting, Thicc Mint Cookie Cake, and Buffalo Milk Swiss Roll. I do love a cook loaf cake and a frosting that is not excessively sweet, so I chose the Ginger Lime Tea Cake.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJRvXHnXEO5B4pg-Y9bGsxi-IIYA6wFlXSSoFk6N_1Ob7MjVf0Gbw5xP2qqywUuZLLIA8OFeO4aqo79jdUEZ_f6rl0iTKNGVpKxLmhOLxp6wvJ1oLfKBBM5540sbFrpha8k_663Ej0GOZgKCzFsbLnfQo3SlfrnzrsckK5HQ3CAcuu583VCBknlTuT6A/s3024/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%204.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJRvXHnXEO5B4pg-Y9bGsxi-IIYA6wFlXSSoFk6N_1Ob7MjVf0Gbw5xP2qqywUuZLLIA8OFeO4aqo79jdUEZ_f6rl0iTKNGVpKxLmhOLxp6wvJ1oLfKBBM5540sbFrpha8k_663Ej0GOZgKCzFsbLnfQo3SlfrnzrsckK5HQ3CAcuu583VCBknlTuT6A/w640-h640/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%204.jpeg" width="640" /></a></div><br /><div><br /></div><div>Although there are three components to this cake it comes together fairly quickly. Prepare the cake batter first and while it is baking you can make the soak, and then while the cake is cooling you can make the frosting. I am definitely a baker who prefers to bake with butter, so I am still pushing myself to make the recipe as stated in the book and I did use olive oil as instructed. The cake was light and moist and the ginger-lime soak adds that little extra punch, but for me the best part of the cake was the frosting. I am not a big fan of buttercream as I find it way too sweet and over the top. However, the addition of <span style="text-align: center;">crème fraîche (which is a somewhat</span> thick, cultured cream similar to sour cream but with a little less tang)<span style="text-align: center;"> into this frosting gave it a slightly savory taste which I loved. Also, I am a big fan of ginger, so I chopped up some c</span>rystallized candied ginger (about 3/4 cup) and added about half a cup to the cake batter and used the other 1/4 cup on the top of the cake, along with some extra lime juice. This cake would be great with any type of citrus - grapefruit, lemon, tangerine to name a few.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrMj3JPFdcQTwMp9l30iDqWAkZrrTy4rYT8cuxESsFjBNKTRjJoDJtN5WNLiP9YHOo4hx2o87zv_q0G1rMlnENIk1F-BEARf_Upnzm0ILelEfbeshZeVZysd-M_M7wIAjBN2LTkRPu9E7cuXpKe_rrqYv91lchLOriOGqxvfVmKtYg3VwTZbXaR7RNxE/s886/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsrMj3JPFdcQTwMp9l30iDqWAkZrrTy4rYT8cuxESsFjBNKTRjJoDJtN5WNLiP9YHOo4hx2o87zv_q0G1rMlnENIk1F-BEARf_Upnzm0ILelEfbeshZeVZysd-M_M7wIAjBN2LTkRPu9E7cuXpKe_rrqYv91lchLOriOGqxvfVmKtYg3VwTZbXaR7RNxE/w640-h640/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%205.jpeg" width="640" /></a></div><br /><div><br /></div><div><div style="text-align: left;"><br /></div><div><span style="font-size: large;"><b><i>Ginger-Lime Tea Cake with Crème Fraîche Frosting<br /></i></b></span><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1F2Syb-3ix2Ja6YcSmkSvcb4aH0OW6snpc9RCS33twws/edit?usp=sharing" target="_blank">Printer Friendly</a></span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><div><i>Ginger-Lime Soak ~</i></div><div><ul><li>60g (¼ cup) fresh lime juice</li><li>50g (¼ cup) sugar</li><li>6g (1 tablespoon) fresh ginger, finely minced or grated</li></ul></div></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>150g (¾ cups) sugar</li><li>8g (¼ cup) lime zest</li><li>6g (1 tablespoon) fresh ginger, finely minced or grated</li><li>110g (good-quality extra-virgin olive oil</li><li>2 large eggs, room temperature</li><li>240 ml whole milk, room temperature</li><li>8g (1½ teaspoons) baking powder</li><li>5g (1 teaspoon) baking soda</li><li>6g (1 teaspoon) sea salt</li><li>290g (2 cups + 2 tablespoons) all-purpose flour</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Crème Fraîche Frosting ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>60g (2 ounces) crème fraîche, room temperature</li><li>60g (2 ounces) cream cheese, room temperature</li><li>30g (2 tablespoons) butter, room temperature</li><li>210g (1¾ cups) powdered sugar, sifted</li><li>30 ml heavy whipping cream</li><li>4g (2 tablespoons) lime zest</li></ul></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><div><i>Ginger-Lime Soak ~</i></div><div><ol style="text-align: left;"><li>Combine the lime juice, sugar, and ginger in a small saucepan and stir over medium-low heat until the sugar has completely dissolved: set aside to cool.</li></ol><div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 180℃ (350℉).</li><li>Grease a 23 x 13cm (9 x 5 inch) loaf pan and line with parchment paper, letting some excess to hang over the sides so that it's easy so it's easy to remove the cake from the pan once baked.</li><li>In the bowl of a stand mixer fitted with the whisk attachment, add the sugar, lime zest, and ginger and mix on low speed to release the essential oils and infuse the sugar.</li><li>Add in the oil and eggs and whisk together until light and frothy, about 3 minutes.</li><li>Add the milk, baking powder, baking soda, and salt and whisk for 1 minute more or until fully incorporated.</li><li>Stir the flour into the batter and mix until just combined; the mixture will be lumpy, similar to a muffin batter.</li><li>Pour into the prepared pan and tap several times on the countertop to release any trapped air bubbles.</li><li>Bake in the center of the oven for 50 to 60 minutes or until puffed and bronzed, and a cake tester inserted into the center of the cake comes out clean.</li><li>Let cool in the pan for 10 minutes and then use the parchment overhang to remove the cake from the pan and finish cooling on a rack.</li><li>Once cool, place the cake back in the pan.</li><li>Strain the ginger-lime soak and discard the solids.</li><li>Brush the soak over the top of the cake (if you don't have a pastry brush, just slowly pour it all over the top) and give it time to absorb into the cake.</li></ol><div><div><i>Crème Fraîche Frosting ~</i></div><div><ol style="text-align: left;"><li>In a medium bowl, mix together the crème fraîche, cream cheese, and butter until smooth and well combined,</li><li>Add in the powdered sugar, cream, and zest and vigorously mix until light, fluffy, and smooth.</li><li>Smear over the top of the cooled cake.</li></ol></div><div><ul></ul></div></div></div><div><ul></ul></div></div></div><div><ul></ul></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div></div></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by <a href="https://www.amazon.com/stores/Rebecca-Firth/author/B07CKHXPF6?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true" target="_blank">Rebecca Firth</a>. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/s436/The%20Cake%20Book%202024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="375" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/w344-h400/The%20Cake%20Book%202024.jpg" width="344" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>It is a new year and a new book <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px;">-</span></span> <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/?_encoding=UTF8&pd_rd_w=uEkhd&content-id=amzn1.sym.cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_p=cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_r=137-1596688-3401517&pd_rd_wg=lgJCX&pd_rd_r=9a539dac-4fa3-480f-b9d4-d1d19f5ce43b&ref_=aufs_ap_sc_dsk" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> - and our choices for February 2024 were ~</div><div><br /></div><br /><br /><b><i>Ginger Lime Tea Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://allthatsleftarethecrumbs.blogspot.com/2024/02/ginger-lime-tea-cake-with-creme-fraiche.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2024/02/ginger-lime-tea-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Thicc Mint Cookie Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2024/02/20/thick-mint-cookie-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2024/02/thicc-mint-cookie-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><div><div><br /></div><div><b><i>Buffalo Milk Swiss Roll</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2024/02/buffalo-milk-swiss-roll-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li></ul><div><br /></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGyZokzJE7J1aQVQLZXw5G9Be0Y-c5plIOhpBXsHWzTIYH9gRPGpNMo1fqczO3zNWvyu8ZfjLECqVDlk7hq1sptYBacPaSt7q2M8Bl3iwmaVVLFOxtjxtlFnMbzEJxllQjFt2sENk5lh-spbW1ZDzaUZ25MSkDFHaUlWxolfqde184obEdCL8tphwuAI/s2858/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2858" data-original-width="2858" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGyZokzJE7J1aQVQLZXw5G9Be0Y-c5plIOhpBXsHWzTIYH9gRPGpNMo1fqczO3zNWvyu8ZfjLECqVDlk7hq1sptYBacPaSt7q2M8Bl3iwmaVVLFOxtjxtlFnMbzEJxllQjFt2sENk5lh-spbW1ZDzaUZ25MSkDFHaUlWxolfqde184obEdCL8tphwuAI/w640-h640/Ginger-Lime%20Cake%20with%20Cre%CC%80me%20Frai%CC%82che%20Frosting%206.jpeg" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-54595202645795022992024-01-20T00:00:00.004-10:002024-01-20T08:56:24.886-10:00Glazed Tangerine Donut Cake ~ #TheCakeSliceBakers<div style="text-align: center;">If you are a donut lover, you are going to love this cake! This cake really has </div><div style="text-align: center;">the best of both worlds - a tender, lightly spiced cake topped with a delicious citrus </div><div style="text-align: center;">glaze - it tastes just like a donut and you don't need to deep fry it.</div><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWimrgE2FKTG6fnH0y55JOzhzHEYprZw8YGVtmAMbT8cp-p6MdMIXRyu5-kocuyEXURPGYguZUWiseoUOVpRA_UQUJ0bBMp3VutktyiLLS9qJjS205a-_DtMqYwpuFaeFjqJc2sWYXGkdDyVBum-xdL6_4SRmwcH877krgQEr6XXzRFjiT2YNhC_iBmI/s4284/Glazed%20Tangerine%20Donut%20Cake%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4284" data-original-width="4284" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWimrgE2FKTG6fnH0y55JOzhzHEYprZw8YGVtmAMbT8cp-p6MdMIXRyu5-kocuyEXURPGYguZUWiseoUOVpRA_UQUJ0bBMp3VutktyiLLS9qJjS205a-_DtMqYwpuFaeFjqJc2sWYXGkdDyVBum-xdL6_4SRmwcH877krgQEr6XXzRFjiT2YNhC_iBmI/w640-h640/Glazed%20Tangerine%20Donut%20Cake%201.jpeg" width="640" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2024 - <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/ref=sr_1_1?crid=2V5LATIR6I7B6&dib=eyJ2IjoiMSJ9.VXf5wCgKNJNdvrGnSecOWGTCNa-py5usL2CjR45bHt5ypwUVmb4eBVAx9WO1hHmHSgqodTBKQ_IPBWyqg4KdwmLtANqcoUlWEQGPsWWT3YG63fyu2OWU9dyDmqsoIJkcCS3nHG0jdtos11pJgUEZizIOztNfdwullQVhUqkN0sxLbmAzrkjcqi8HYCU2psZsYfwvypU2-40u1BMyNdrrLEGfuXI9K__t1AMfT4MH35M.dBIRx9UlRJYGQameE2L_qcUJ-6X5jdqCUXxSSJCaTOU&dib_tag=se&keywords=the+cake+book&qid=1705725528&sprefix=the+cake+book%2Caps%2C283&sr=8-1" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by Rebecca Firth. You may know Rebecca from the Saveur-nominated blog, <a href="https://www.displacedhousewife.com/" target="_blank">Displaced Housewife</a>. The Cake Book is a delicious collection of mouthwatering recipes that will fulfill all of your cake needs for any occasion with breakfast cakes, petite cakes, Bundt cakes, snacking cakes and stunning layered cakes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB8zYXfDV7WEiW5aczRs0WlB_Xx7BxFqzVJtpY2m6AphLzo9lm80gox0dSYwuR3ZRKUfwqb-C8T8oVtqVIQHA5E3IsolfuGv4ftdd1aAPBvK98GxjU1dke6TwUpyylWDZ48oOolqubS38-wsWC1OrgaZCsVkr_L4I5rlWMXhuoaiFX5eH8X7wroTFE3Y/s4284/Glazed%20Tangerine%20Donut%20Cake%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4284" data-original-width="4284" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqB8zYXfDV7WEiW5aczRs0WlB_Xx7BxFqzVJtpY2m6AphLzo9lm80gox0dSYwuR3ZRKUfwqb-C8T8oVtqVIQHA5E3IsolfuGv4ftdd1aAPBvK98GxjU1dke6TwUpyylWDZ48oOolqubS38-wsWC1OrgaZCsVkr_L4I5rlWMXhuoaiFX5eH8X7wroTFE3Y/w640-h640/Glazed%20Tangerine%20Donut%20Cake%201.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div><div><br />The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Glazed Tangerine Donut Cake, Dark Chocolate Cajeta Cheesecake, and Lemon-Olive Oil Chiffon Cake. I made my choice and then changed my mind, as the Donut Cake was calling bake me, bake me, bake me.</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP6WyEPlHW27m7c8KkjAEV-hQpyVtfmcQ-_rjTxm2ods1wCzU_4BgSM0HHQ4JagKFyYMP4lX7lruWZkcX-cbxkoQ2r3svHgEA9QCXFPvODYc3OTKjMsw5ZcF9Oft4zvJstlkhYqgdsGtRnKCcBSD-AxzvhaoyeFdk0-GJ5Qskq4Gp15bcSSHVeAx-rb0/s3024/Glazed%20Tangerine%20Donut%20Cake%204.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP6WyEPlHW27m7c8KkjAEV-hQpyVtfmcQ-_rjTxm2ods1wCzU_4BgSM0HHQ4JagKFyYMP4lX7lruWZkcX-cbxkoQ2r3svHgEA9QCXFPvODYc3OTKjMsw5ZcF9Oft4zvJstlkhYqgdsGtRnKCcBSD-AxzvhaoyeFdk0-GJ5Qskq4Gp15bcSSHVeAx-rb0/w640-h640/Glazed%20Tangerine%20Donut%20Cake%204.jpeg" width="640" /></a></div><br /><br /><br />I was super-pleased with my first cake from The Cake Book. Not only is it easy to put together (a heads up that you will need to allow some ingredients to come to room temperature, so plan accordingly), but it is pretty versatile too. You can bake it in a tube pan or a bundt pan, and there are so may glazes that would be perfect on this cake. And even better, it tasted just like a donut! I really liked the fact that there is nutmeg in the batter rather than the usual cinnamon - which is overdone in my opinion. I'm going to make it again soon and use a Meyer lemon glaze. It would also be fun to make this cake as mini bundts. The changes I made were to use fresh tangelo juice (keeping some of the zest to sprinkle on top of the glaze) and I left out the corn syrup from the glaze.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Ej059KhyyRAB45dgZ3_85NO6U-oQt86Ak5Vy50yLouhmE-vDYyn2AoUIyI4tfrCclr4FtZyO8XxropFp4-M3NnW6A4PZPkyb41VELH1WE2d9AtnXiGq0q0-J-nOFgJGF8XcTZnnq6xyNV8T5B3KSfW4BznN1Fu_-AFJOl3dzOISiCvmidh_ppfu3do/s3024/Glazed%20Tangerine%20Donut%20Cake%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6Ej059KhyyRAB45dgZ3_85NO6U-oQt86Ak5Vy50yLouhmE-vDYyn2AoUIyI4tfrCclr4FtZyO8XxropFp4-M3NnW6A4PZPkyb41VELH1WE2d9AtnXiGq0q0-J-nOFgJGF8XcTZnnq6xyNV8T5B3KSfW4BznN1Fu_-AFJOl3dzOISiCvmidh_ppfu3do/w640-h640/Glazed%20Tangerine%20Donut%20Cake%205.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><b><i><span style="font-size: large;">Glazed Tangerine Donut Cake</span></i></b></div><div><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1ztoWCo0Bn9T9m_ta3Cb1g4U_D9_UOvdTne5A6UeHCBY/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div><br /></div><div><b><i>Ingredients</i></b></div><div><i>Cake ~</i></div><div><ul style="text-align: left;"><li>140g (10 tablespoons) butter, at room temperature</li><li>300g (1⅓ cups) sugar</li><li>2g (1 teaspoon) nutmeg</li><li>55g (¼ cup) sunflower or grapeseed oil</li><li>1 large egg, room temperature</li><li>2 large egg yolks, room temperature</li><li>180g (¾ cup) sour cream, room temperature</li><li>15ml (1 tablespoon) vanilla bean paste or real vanilla extract</li><li>405g (3¼ cups) cake flour</li><li>15g (1 tablespoon) baking powder</li><li>5g (1 teaspoon) baking soda</li><li>5g (1 teaspoon) salt</li><li>240ml (1 cup) buttermilk, shaken and at room temperature</li></ul><i>Glaze ~</i></div><div><ul style="text-align: left;"><li>300g (2½ cups) powdered sugar, sifted</li><li>60ml (¼ cup) hot water</li><li>40ml (3 tablespoons) fresh tangerine juice (about 1-2 tangerines, depending on size)</li><li>15ml (2 teaspoons) light corn syrup</li></ul></div><div><b><i><br /></i></b></div><div> <b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 180℃ (350℉).</li><li>Spray a 12-cup tube pan or bundt pan with baking spray (if using a tube pan line the bottom with parchment).</li><li>In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, sugar and nutmeg, and mix on medium for about 5 minutes or until light and fluffy, periodically scraping the side and bottom of the bowl to ensure that everything is well blended.</li><li>With the mixer on low, stream in the oil and run the mixer for 1 to 2 minutes or until fully combined.</li><li>Add in the egg yolk and mix on medium-low for several minutes.</li><li>Add in the egg yolks, one at a time, making sure the first is well blended before adding in the second.</li><li>Add in the sour cream and vanilla and mix for 1 minute on medium until light, fluffy, and well blended.</li><li>Detach the bowl from the mixer and set aside.</li><li>In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.</li><li>Add to the butter mixture in two batches, alternating with the buttermilk and mixing until just combined (the mixture will be thick and lumpy, and that's fine).</li><li>Scoop into the prepared cake pan, tapping on the counter several times to release any air bubbles and gently smooth the top with the back of a spoon.</li><li>Bake in the center of the oven for 40 minutes.</li><li>Let cool on a rack for 10 to 15 minutes.</li><li>If using a tube pan, run a knife around the inner and outer edge of the cake, then place an inverted cooling rack over the pan and gently turn the cake out onto the cool rack. If using a bundt pan you will not need to run a knife around the pan and follow the above instructions.</li></ol><div><i>Glaze ~</i></div><div><ol style="text-align: left;"><li>In a large bowl, whisk together the powdered sugar, hot water, tangerine juice, and light corn syrup.</li><li>Place a rimmed baking tray underneath the cooling rack and pour the glaze over the top and sides of the cake, just like a donut!</li></ol></div><br /></div></div><div class="separator" style="clear: both; text-align: center;">H</div><br /><div><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> by <a href="https://www.amazon.com/stores/Rebecca-Firth/author/B07CKHXPF6?ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true" target="_blank">Rebecca Firth</a>. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/s436/The%20Cake%20Book%202024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="375" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fk3ZfWd-qXduWH2qV2-Ecxzkz3x2UFNQfIdT0EZWvHEvvzwqlc11cjMrYhRqiSVm2awhDjzsjBiaWLRk5LPk_7e0Q3gB4o8jLzvPb1nxl_P_cwgbzjtTWcs4aQJRj0dKlqg3i2WmKSM1N6FOFvPtaVtlEJVCZGOr6TYonbe7OEhdOFE35oI_xo_KWD4/w344-h400/The%20Cake%20Book%202024.jpg" width="344" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>It is a new year and a new book <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 12.87px;">-</span></span> <a href="https://www.amazon.com/Cake-Book-Beautiful-Treats-Craving/dp/1645673448/?_encoding=UTF8&pd_rd_w=uEkhd&content-id=amzn1.sym.cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_p=cf86ec3a-68a6-43e9-8115-04171136930a&pf_rd_r=137-1596688-3401517&pd_rd_wg=lgJCX&pd_rd_r=9a539dac-4fa3-480f-b9d4-d1d19f5ce43b&ref_=aufs_ap_sc_dsk" target="_blank">The Cake Book: Beautiful Sweet Treats for Every Craving</a> - and our choices for January 2024 were ~</div><div><br /></div><div><b><i>Glazed Tangerine Donut Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://allthatsleftarethecrumbs.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">Amandie Bakes</a></li><li><a href="https://alittlebitofallright.blogspot.com/2024/01/glazed-tangerine-donut-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><b style="font-style: italic;">Dark Chocolate Cajeta Cheesecake</b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2024/01/20/dark-chocolate-cajeta-cheesecake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2024/01/dark-chocolate-cajeta-cheesecake.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Lemon-Olive Oil Chiffon Cake</i></b><div><div></div></div></div><div><ul style="text-align: left;"><li>No members of the group selected this cake to bake</li></ul></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZyT2P-1fH6Qnb-86tomH_y4xxuYfHoxNsFpTkYm_2r1CUuoaIQILADvtEoCpBNm0kfvVswVnJp5uZEMr_KJse8YlD5hSG6XO6U9kzP3h3HSmX37G5bZPBJ-vIbxpn4uKT18LPFDsk1A_y3WKGxZDTstPlj0n7wdUORc4NesbsxVlPYIw9CEC4UunzWk/s3024/Glazed%20Tangerine%20Donut%20Cake%206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZyT2P-1fH6Qnb-86tomH_y4xxuYfHoxNsFpTkYm_2r1CUuoaIQILADvtEoCpBNm0kfvVswVnJp5uZEMr_KJse8YlD5hSG6XO6U9kzP3h3HSmX37G5bZPBJ-vIbxpn4uKT18LPFDsk1A_y3WKGxZDTstPlj0n7wdUORc4NesbsxVlPYIw9CEC4UunzWk/w640-h640/Glazed%20Tangerine%20Donut%20Cake%206.jpeg" width="640" /></a></div><br />All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-46649687965498329012023-12-20T00:00:00.005-10:002023-12-20T08:25:00.201-10:00Raspberry Clafoutis - #TheCakeSliceBakers<div style="text-align: center;">A Raspberry Clafoutis is a rustic French dessert with a creamy, custard-like texture and sweet bites of raspberry throughout. </div><div style="text-align: center;">Dust with powdered sugar and serve warm with a dollop of whipped or vanilla ice cream for the perfect dessert.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvSr8xGxdDFrTR1Ra98U6xeAUxNVTBuuOaoJ55izDimoZ3poODhOmVNXTEgly6RCrwATsVW0hyrp1YB-WTtOVmOor78-h-DWT1QS1oG_DsI71Xcw8mmoFys6fvWrZfl1FYY34drRwE5vClE535cH1J1BFLVYAzrsF8bvrrKoMIlVBad_mSp6dDhs-TRM/s3591/Raspberry%20Clafoutis%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3591" data-original-width="3591" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRvSr8xGxdDFrTR1Ra98U6xeAUxNVTBuuOaoJ55izDimoZ3poODhOmVNXTEgly6RCrwATsVW0hyrp1YB-WTtOVmOor78-h-DWT1QS1oG_DsI71Xcw8mmoFys6fvWrZfl1FYY34drRwE5vClE535cH1J1BFLVYAzrsF8bvrrKoMIlVBad_mSp6dDhs-TRM/w640-h640/Raspberry%20Clafoutis%202.heic" width="640" /></a><span><a name='more'></a></span><span></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div>This is the final cake that the The Cake Slice Bakers are baking from <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. There is certainly a great variety of cake recipes included in this book - which is over 300 pages long - and I did enjoy learning about the cakes Parisians like to bake at home. Stay tuned as we will soon be announcing the book we will bake from next year!</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWayBMkDgV11BckV_GVofaO5jMmhVpUV5ZsUHYT6s4u_FBCFnMm5I_S5naXnm5G4e51LDa7xIB1Q_dyAQlQV4hYocG40fxVrOGOZdRWiXEyAoR4QCUnGRZEpNdDYXSFTQxBne4JB0xIaaUzd-SO_vmbWkTKiAsrLU06hTJ6Z4cxEpDv6tsNbJvUaMnEaM/s3024/Raspberry%20Clafoutis%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWayBMkDgV11BckV_GVofaO5jMmhVpUV5ZsUHYT6s4u_FBCFnMm5I_S5naXnm5G4e51LDa7xIB1Q_dyAQlQV4hYocG40fxVrOGOZdRWiXEyAoR4QCUnGRZEpNdDYXSFTQxBne4JB0xIaaUzd-SO_vmbWkTKiAsrLU06hTJ6Z4cxEpDv6tsNbJvUaMnEaM/w640-h640/Raspberry%20Clafoutis%203.heic" width="640" /></a></div><br /><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. However, the tradition for our final bake in December is the choice of any cake in the book. As I recently fractured my ankle and I am in a boot for the next 4 weeks, I decided that I needed something easy to bake. Of course I wanted something delicious too so I chose to make a Raspberry Clafoutis.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD1HDfd5A6-c17f5ph60CatIz269e03BRF_PJV0sWpDPFJhKre9VfQSijk-KujIVpnc1r4Gk9NcUqZYAK6_KX3waa3Bweqdj3GzfnBD2G5H8HRlxgya8c63HceUh9E6rn3mxSHKVJQQFlRVRcHkVH7c_6Wdx9FMuCbZKEgBPt4urx4NH6SABWHFUWhYI/s3860/Raspberry%20Clafoutis%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3860" data-original-width="3860" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipD1HDfd5A6-c17f5ph60CatIz269e03BRF_PJV0sWpDPFJhKre9VfQSijk-KujIVpnc1r4Gk9NcUqZYAK6_KX3waa3Bweqdj3GzfnBD2G5H8HRlxgya8c63HceUh9E6rn3mxSHKVJQQFlRVRcHkVH7c_6Wdx9FMuCbZKEgBPt4urx4NH6SABWHFUWhYI/w640-h640/Raspberry%20Clafoutis%206.heic" width="640" /></a></div><br /><div><br /></div><div>I did enjoy the simplicity of this recipe. Minimal effort to put together but big reward with the end result, which was very enjoyable. I used raspberries, but blackberries, cherries, or blueberries - or a mix - would a great choices too, and I served it with crème fraîche as I like that is has a slightly sour taste which offsets the sweetness of this dessert. The word clafoutis (pronounced klafuti) translates to batter pudding (with fruit). My husband asked what I was baking and when I described it as a cross between a flan and a cake, he called it a flake, and honestly it has kind of stuck now 🤣. I also saw a recipe for an apple version in a magazine that I plan on trying soon. As mentioned above this is the final cake from this book, and honestly, I have had a love-hate relationship with it. I found some of the instructions in the recipes a little strange - one example, why would I mix some of the ingredients together, then be instructed to fold in the flour, and then be told to add the liquid ingredients and beat it - doesn't that defeat the purpose of folding something in to maintain the air and make it light? I would also have liked to have seen some photographs in the book, rather than just a few drawings. Maybe it is just me as the other members of our CSB group seem to have liked the book. I am, however, excited by our book for 2024 - stay tuned as it will be announced soon!</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PgCgPhEpdR1go4sc4Tys0w5yjuil4IbMIhiljgmnxMbiJUy3w0TIC6jnP7DaeAMzBx0kE9LuA8Mr12XyPoDQNZoAnTM7DLZXG4QZUInefi7cVdODYcHoFqWUwwZd-HXkHgVcTEuTA3SR1FskkIgNFxFzA2nCTKGveZklC4k-r7pwv11I8cshA5UofTM/s4284/Raspberry%20Clafoutis%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4284" data-original-width="4284" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PgCgPhEpdR1go4sc4Tys0w5yjuil4IbMIhiljgmnxMbiJUy3w0TIC6jnP7DaeAMzBx0kE9LuA8Mr12XyPoDQNZoAnTM7DLZXG4QZUInefi7cVdODYcHoFqWUwwZd-HXkHgVcTEuTA3SR1FskkIgNFxFzA2nCTKGveZklC4k-r7pwv11I8cshA5UofTM/w640-h640/Raspberry%20Clafoutis%205.heic" width="640" /></a></div><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: large;">Raspberry Clafoutis</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1Cj10Xgd6SBm9LGv2NPVKYm_RCsPKsxTYAaF7SJjCQh0/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Ingredients</i></b></div><ul style="text-align: left;"><li>200g (1 cup) granulated sugar</li><li>5 large eggs, at room temperature</li><li>75 (¾ cup) almond flour</li><li>½ teaspoon salt</li><li>90g (¾ cup) all-purpose flour</li><li>240ml (1 cup) whole milk</li><li>225ml (1 cup) heavy cream</li><li>1 teaspoon pure vanilla extract</li><li>255g (1½ cups) fresh or frozen raspberries</li><li>Powdered sugar for dusting (optional)</li></ul><br /><b><i>Preparation</i></b><br /><ol style="text-align: left;"><li>Heat your oven to 190 ℃ (375 ℉).</li><li>Grease a 25cm (10-inch round or equivalent oblong) gratin pan with butter and sprinkle with 1 teaspoon of the sugar. </li><li>Add the rest of the sugar and the eggs to a large bowl or the bowl of a stand mixer and beat on medium-low for three minutes.</li><li>Add the almond flour and salt and beat to combine.</li><li>Sift the all purpose flour into the bowl with a mesh sieve and fold it in.</li><li>Beat in the milk, cream, and vanilla for about three minutes.</li><li>Let the batter rest for 10 minutes, and then give it a whisk to combine the ingredients again.</li><li>Pour the batter into the prepared dish and sprinkle the raspberries evenly over the top.</li><li>Bake the clafoutis for 35 to 45 minutes, or until the center of the clafoutis is set.</li><li>Allow to cool for a few minutes, then dust with the powdered sugar, and serve straight away.</li></ol><div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;"><br /></div></blockquote><div><br /></div><div>This is our last cake from <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a>, which we have enjoyed baking through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!</div><div><br /></div>Traditionally our last bake for the year is free choice, and our choices for December 2023 were ~<br /><div><br /></div><b><i>Raspberry Clafoutis</i></b><br /><div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/12/raspberry-clafoutis-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li></ul></div><b><i>Berry Cake</i></b><div><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/12/french-berry-cake-gateau-aux-baies.html" target="_blank">Karen's Kitchen Stories</a></li></ul><b><i>Walnut Espresso Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/12/20/walnut-espresso-cake-with-buttercream-frosting/" target="_blank">My Recipe Reviews</a></li></ul><b><i>Chocolate Orange Marble Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/12/chocolate-orange-marble-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><b><i>Kings of the Epiphany Galette</i></b></div><div><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/12/kings-of-epiphany-galette.html" target="_blank">A Day in the Life on the Farm</a></li></ul><b><i>Baba au Rhum</i></b></div><div><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/2023/12/baba-au-rhum-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXZmr105Mvy3XA9LOWTb43LlBAkp6jw9dzKbz6hLFuO8TIDuQv2clov8EOAPchgwWjY8JYGX3jhpRxpC6EQhRMfBJpffops2uI_bxU3P1wUSWDTrOUexxIWa1D2JB3KalD_QTiuUMeVZvcON9NxJJh2tUZtwrbAp5YRPVhbsVkMDxC8B6h4rnQoXMS0s/s3024/Raspberry%20Clafoutis%207.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXZmr105Mvy3XA9LOWTb43LlBAkp6jw9dzKbz6hLFuO8TIDuQv2clov8EOAPchgwWjY8JYGX3jhpRxpC6EQhRMfBJpffops2uI_bxU3P1wUSWDTrOUexxIWa1D2JB3KalD_QTiuUMeVZvcON9NxJJh2tUZtwrbAp5YRPVhbsVkMDxC8B6h4rnQoXMS0s/w640-h640/Raspberry%20Clafoutis%207.heic" width="640" /></a></div><br /><div><br /></div><div><div></div></div></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-73877975484868731172023-11-19T03:00:00.010-10:002023-11-22T20:51:40.860-10:00Spice Cake ~ #TheCakeSliceBakers<div style="text-align: center;">Wonderfully fragrant and richly flavored with warming spices this </div><div style="text-align: center;">Spice Cake is definitely sugar, and spice and all things nice!</div><div style="text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6JCNNlwgk4Yol8x7We8grd16VfDYw2QRTP2GW4Bk2u3zM_PpKHcsUQpKzC6xUVslwRx08Q6QTbOF6UYDyHIZESMfnsd7azhwknHVfT4qexOA9N9avqcb2_c0Cl-CBCXZ4R4Ikya6b27X8zGw6RIu5XhkY1eiqBJizFjdmSMkdjCqAIxz7I_6TsnHI1M/s3024/Spice%20Cake%204.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6JCNNlwgk4Yol8x7We8grd16VfDYw2QRTP2GW4Bk2u3zM_PpKHcsUQpKzC6xUVslwRx08Q6QTbOF6UYDyHIZESMfnsd7azhwknHVfT4qexOA9N9avqcb2_c0Cl-CBCXZ4R4Ikya6b27X8zGw6RIu5XhkY1eiqBJizFjdmSMkdjCqAIxz7I_6TsnHI1M/w640-h640/Spice%20Cake%204.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><span><a name='more'></a></span></div></div><br />The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvT3maB1BqZhwDUSUQKelrTpUrA3MhFbYBn5NV87B2_-mGGK3GGiEdBJ-eE0xMOitFJzBPiMM2TbW4mTEK-eyyzy2QDdXkGuEmhrn1rHN_qYfS0nJe2GpgAQJ59lQh6wTg0P1-OuiObCdUDzVPdTXT1-BGxHOxDpYk8FzfBiUm9gYZagrg3jYUurqAbw/s3024/Spice%20Cake%202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvT3maB1BqZhwDUSUQKelrTpUrA3MhFbYBn5NV87B2_-mGGK3GGiEdBJ-eE0xMOitFJzBPiMM2TbW4mTEK-eyyzy2QDdXkGuEmhrn1rHN_qYfS0nJe2GpgAQJ59lQh6wTg0P1-OuiObCdUDzVPdTXT1-BGxHOxDpYk8FzfBiUm9gYZagrg3jYUurqAbw/w640-h640/Spice%20Cake%202.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Spice Cake, Coconut Yule Log with Yuzu Buttercream, and Almond Rum Cake. The Spice Cake was the one that appealed to me the most.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAkMIhISZdIWEMvWsJ_YCFYqsEie9ED9mMQvxWdkmUCVy4PgUmADD-j5ZOxX_NdNOKge8iMzge0Wlr9YOSW6aoayJdF4mWQxdTwZ8ykIVXaT0m2SpfibHjQcofroGvMkueyk1iIKvjmwScrRdsh5aWg-_-DYKzq0yGYhZDYrMVexMnArsm9MrdSda5ME/s2948/Spice%20Cake%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2948" data-original-width="2948" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAkMIhISZdIWEMvWsJ_YCFYqsEie9ED9mMQvxWdkmUCVy4PgUmADD-j5ZOxX_NdNOKge8iMzge0Wlr9YOSW6aoayJdF4mWQxdTwZ8ykIVXaT0m2SpfibHjQcofroGvMkueyk1iIKvjmwScrRdsh5aWg-_-DYKzq0yGYhZDYrMVexMnArsm9MrdSda5ME/w640-h640/Spice%20Cake%201.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div>This cake was quick and easy to pull together, as well as simple to bake. I love making spice mixes so I did make adjustments to the one provided in the recipe to suit my taste a little better, so don't be hesitant to adjust it to your favorite spices. One the cake had cooled down I served it with a little crème fraîche, which was a delicious accompaniment. One thought I had with this cake was that it would be really good with some heat added to it - maybe some cayenne pepper or it would also be good as a chocolate spice cake. My only other change was to sprinkle the batter with a little raw sugar to give it some crunch.</div><div><br /><div><br /><div><b><i><span style="font-size: large;">Spice Cake</span></i></b></div><div style="text-align: left;"><span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1Ou_WanNF_xd3yvT4QwiuqdTa2XmsQeryY5vmlNjmyMk/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>125 ml (⅓ cup) whole milk</li><li>155 ml (½ cup) honey</li><li>75g (5 tablespoons) butter</li><li>1 large egg yolk</li><li>60g (½ cup) light brown sugar</li><li>the zest of one orange</li><li>160g (1⅓ cups) cake flour</li><li>5g (1½ tablespoons) Mes Épices (recipe below)</li><li>1 teaspoon baking soda</li></ul><div><i>Mes Épices ~</i></div><div><ul style="text-align: left;"><li>4 teaspoons ground cinnamon</li><li>1½ teaspoons ground ginger</li><li>¼ teaspoon ground coriander</li><li>⅛ teaspoon ground mace</li><li>3 cloves</li><li>half a small nutmeg, grated</li><li>3 green cardamom pods</li></ul></div><div><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 160℃ (315℉).</li><li>Generously spray a 22 x 12 cm (8½ x 4½ inch loaf pan) with baking spray.</li><li>In a medium saucepan, heat the milk and honey over a low heat, stirring until warm to the touch; set aside.</li><li>In a small saucepan or microwave, melt the butter; set aside.</li><li>In a stand mixer or using handheld electric beaters, beat the egg yolk with the brown sugar until smooth.</li><li>Add the orange zest, and beat to combine.</li><li>With the mixer running, pour in the warm milk and honey and beat until well combined.</li><li>Place a sieve over the bowl and sift in the flour, spice mix, and baking soda and fold in these dry ingredients with a rubber spatula.</li><li>Add the melted butter and fold that in.</li><li>Pour the batter into the prepared pan and bake for 50-60 minutes, or until a cake tester inserted in the center comes out clean.</li><li>Move the loaf pan to a wire cooling rack and allow it to come to room temperature.</li></ol></div><div><div><i>Mes Épices ~</i></div><div><ol style="text-align: left;"><li>Combine all of the ingredients in a spice grinder, or a clean coffee grinder, or a high-powered blender (like a Vitamix), and grind to a fine powder.</li><li>Note - this recipe makes enough for 2 loaves.</li></ol></div><div><ol></ol></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><br /></div></div><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for November 2023 were ~</div></div><div><br /></div><b><i>Spice Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/11/spice-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com/2023/11/20/spice-cake-with-orange-zest/" target="_blank">My Recipe Reviews</a></li></ul><br /><b><i>Coconut Yule Log with Yuzu Buttercream</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/11/coconut-yule-log-with-yuzu-buttercream.html" target="_blank">A Little Bit of All Right</a></li></ul><div><br /></div><div><b style="font-style: italic;">Almond Rum Cake</b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/11/mini-almond-rum-cakes-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2023/11/almond-rum-cake-gateau-de-nantes.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2023/11/almond-rum-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojbtvf6yKL6QkG13nNrRnSrwRGctE7oE6VtgO4eaClFa6YMJi4nhb8NaIyTRBVnaijW13Ht9bHX2LYSUcd75T_6fMuT-AH84wpzrYt31Ova8Mec925AODb7_XoAvj3wEjJAP5o8628eHkPpz7fqSYz-sLBuG2c9uZgu-hId3wpRpYm_xs7COKwmAHFcc/s3024/Spice%20Cake%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjojbtvf6yKL6QkG13nNrRnSrwRGctE7oE6VtgO4eaClFa6YMJi4nhb8NaIyTRBVnaijW13Ht9bHX2LYSUcd75T_6fMuT-AH84wpzrYt31Ova8Mec925AODb7_XoAvj3wEjJAP5o8628eHkPpz7fqSYz-sLBuG2c9uZgu-hId3wpRpYm_xs7COKwmAHFcc/w640-h640/Spice%20Cake%205.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0Honolulu, HI 96825, USA21.2962334 -157.7019881-7.0140004361788471 167.1417619 49.606467236178844 -122.5457381tag:blogger.com,1999:blog-2346387721041285250.post-7531389167748445602023-10-20T00:00:00.003-10:002023-11-15T00:57:08.242-10:00Suzy's Cake ~ #TheCake Slice Bakers<div style="text-align: center;">If you are in the mood for the best French chocolate cake that only requires five ingredients and </div><div style="text-align: center;">is super easy to put together, check out Suzy's Cake which has high praise from Pierre Hermé.</div><div style="text-align: center;"><b><i><br /></i></b></div><div style="text-align: left;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eejkpz7fvNrouVGeBveacXG6MCaCzFHV0cTRDUdXXnZzu9bNOTUkuPo8jxOCxxwAucLehvfwdt13T4DCacdgzzwHqaZ1kADApAaRoZM6S30afRGUsQcT_SBtu4do0Q_P4haAL6VQpwVErorgBPl8xx854DBHrxVJuG_X9SDVkitnfT7LKlyywPda_BY/s3024/Suzy's%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eejkpz7fvNrouVGeBveacXG6MCaCzFHV0cTRDUdXXnZzu9bNOTUkuPo8jxOCxxwAucLehvfwdt13T4DCacdgzzwHqaZ1kADApAaRoZM6S30afRGUsQcT_SBtu4do0Q_P4haAL6VQpwVErorgBPl8xx854DBHrxVJuG_X9SDVkitnfT7LKlyywPda_BY/w640-h640/Suzy's%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><br /></b></div>The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQmULo6IKlT4_C1i_4JzZM4Uv4Rthr2YBd5dr_ksjJEEX3bIp62VMBSggvpkKlfMrHQzPB5iT4FF5sij1Es4LyqPfR4ZBAVBkUlx5s5-PhzXDErXCmaAMixQYf-uiu-ZQHkEdhOS3STLCx1G1BcbFt2T1DW0-HePx9D3zlF5HjPV2-3tTOTBfuDfejtc/s2564/Suzy's%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2564" data-original-width="2564" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQmULo6IKlT4_C1i_4JzZM4Uv4Rthr2YBd5dr_ksjJEEX3bIp62VMBSggvpkKlfMrHQzPB5iT4FF5sij1Es4LyqPfR4ZBAVBkUlx5s5-PhzXDErXCmaAMixQYf-uiu-ZQHkEdhOS3STLCx1G1BcbFt2T1DW0-HePx9D3zlF5HjPV2-3tTOTBfuDfejtc/w640-h640/Suzy's%20Cake%202.heic" width="640" /></a></div><br /><div><div><b><i><br /></i></b></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Suzy's Cake, Rum Baba, and Walnut, Pear and Roquefort Madeleines. I was totally leaning towards baking the Rum Baba, but work has been insanely busy so I just felt like some chocolate, and decided to bake Suzy's Cake (aka Gâteau Suzy).</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtCmV_-dd1nxSMz6lQEq8a7gGZlPwKoSakEfciEzf6Rt2GaeGg-iCw56xw5ECsa_51T4dZQBIco6ypZVJ4LP6x-_N0RGMjZQgPUDpnzVzvCfymu9mDDJiShZpWC5Whyik3lUrKx_z5A2vVOoxL2L1Ahyr5OjnCC410WvO0uQJORq2oQcJTQy1TKEa1iA/s3024/Suzy's%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKtCmV_-dd1nxSMz6lQEq8a7gGZlPwKoSakEfciEzf6Rt2GaeGg-iCw56xw5ECsa_51T4dZQBIco6ypZVJ4LP6x-_N0RGMjZQgPUDpnzVzvCfymu9mDDJiShZpWC5Whyik3lUrKx_z5A2vVOoxL2L1Ahyr5OjnCC410WvO0uQJORq2oQcJTQy1TKEa1iA/w640-h640/Suzy's%20Cake%204.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div><div>This cake is such an easy cake to bake, and the fact that you can bake it and keep it for up to 72 hours before serving makes it the perfect dessert is you are having friends/family over, or it you just happen to be craving chocolate. Keep an eye on it in the oven, especially if your oven runs hot, so that you do not overbake it. As I only had an 8-inch cake pan I had to make some adjustments to the baking time, and I feel like I did slightly overbake it which made it a little dry. This was totally on me and not anything to do with the recipe. I'll definitely invest in a larger cake pan so that I can try it again. Honestly, when Pierre Hermé declare a chocolate cake "meilleur gâteau au chocolat du monde", which he did with this one, then you know it is a winner.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AqI9jPCkZDDITZuy-saVcP03HEg0XTNPQMr8bwmlhgYCbYsrqQ3rMqLkJT9dIN9aU3V5PBa4uTtOM1IOd116isp0u7JYWuki_CaPBxnAjkpUlzjLhIF2ibGFuYSLbRVzucqs2MVLmev1GIXo9VwAM4N8LqSkpd1uUtUtHlinJiRXefwUVFfVen-0I_0/s3024/Suzy's%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AqI9jPCkZDDITZuy-saVcP03HEg0XTNPQMr8bwmlhgYCbYsrqQ3rMqLkJT9dIN9aU3V5PBa4uTtOM1IOd116isp0u7JYWuki_CaPBxnAjkpUlzjLhIF2ibGFuYSLbRVzucqs2MVLmev1GIXo9VwAM4N8LqSkpd1uUtUtHlinJiRXefwUVFfVen-0I_0/w640-h640/Suzy's%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><b><i><span style="font-size: large;">Suzy's Cake</span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1D-uZu4R3WNFjak7Xe-dcJD1JF5PZedwnwyPFR-4HEY0/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>250g (8.8 ounces) dark chocolate</li><li>255g butter (1 cup plus 2 tablespoons), at room temperature</li><li>225g (1 cup plus 2 tablespoons) granulated sugar, </li><li>4 large eggs, at room temperature</li><li>70g (½ cup plus 1 tablespoon) cake flour</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat the oven to 180℃ (350℉).</li><li>Butter a 23cm (9-inch) cake pan and dust with cocoa, and lay a round of parchment paper on the bottom.</li><li>Melt the chocolate in a double-boiler, remove from the heat, and set aside to cool a bit (it should be warm and still pourable, but not hot, when used).</li><li>In a stand mixer or using handheld electric beaters at medium-high speed, cream the butter and sugar together until pale and fluffy.</li><li>One by one, with the mixer still running add the eggs, mixing until just combined.</li><li>Reduce the mixer speed to low and add the melted chocolate, mixing until just combined.</li><li>Using a rubber spatula, fold in the cake flour until no streaks of white remain.</li><li>Pour the batter into the prepared pan and bake for 25-28 minutes (the cake is done when the surface is matte and the sides have started to shrink away from the pan and a cake tester inserted into the center comes out with a few streaks of batter - in other words you are purposefully undercooking this cake).</li><li>Transfer to a cooling rack. Once at room temperature, cover loosely with aluminum foil and refrigerate for at least an hour.</li><li>Invert onto a cake plate and allow to come to room temperature and serve with a dollop of crème fraîche or whipped cream.</li><li>If not eating this cake the day it is made, wrap it in plastic once it is cool and keep refrigerated for up to 72 hours, returning it to room temperature prior to serving.</li></ol><div><br /></div></div></div><div></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for October 2023 were ~</div></div><div><br /></div><b><i>Suzy's Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/10/suzys-cake-thecake-slice-bakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com/2023/10/20/suzys-cake-gateau-suzy/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/10/suzys-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Rum Baba</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/10/rum-baba-baba-au-rhum.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Walnut, Pear and Roquefort Madeleines</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/10/pecan-pear-and-blue-cheese-madeleines.html" target="_blank">A Day in the Life on the Farm</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvfOBeQX7uESU3Tl_Fy9xzG0AatD6Dwu3tR11TREDAlniM45gR2WjfVWsKWN7dlHyikTI43flPGn617-Rk7ZUvZGVLVi0lw2cUrcVBX8kSGeUBD4T8sfQo5K1CEt2vfvmWBSdMFEgTDreSzXpHOXi5fyfOSpP_MdUnbDSYJQtobNzYblTIpXoLjsb300/s2666/Suzy's%20Cake%206.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2666" data-original-width="2666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBvfOBeQX7uESU3Tl_Fy9xzG0AatD6Dwu3tR11TREDAlniM45gR2WjfVWsKWN7dlHyikTI43flPGn617-Rk7ZUvZGVLVi0lw2cUrcVBX8kSGeUBD4T8sfQo5K1CEt2vfvmWBSdMFEgTDreSzXpHOXi5fyfOSpP_MdUnbDSYJQtobNzYblTIpXoLjsb300/w640-h640/Suzy's%20Cake%206.heic" width="640" /></a></div><br /><div><br /></div><div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-3648578438070584092023-09-20T00:00:00.003-10:002023-10-16T20:53:01.239-10:00Hot Honey Madeleines ~ #TheCakeSliceBakers<div class="separator" style="clear: both; text-align: center;">A classic madeleine is a small French butter cake that is light, delicate, and buttery, </div><div class="separator" style="clear: both; text-align: center;">but has a little bit of a crisp from the shell-shaped pan they are baked in.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZUhRbLp2yEwRadkVstjXdxskBm_dHMtQzU0xn6r0bcdLIe2uMzdPTExYPnAnZ_qI2dp2c7T_tZCj5mTe3VN9JKR3s-20eFLGFEvwmw1kj8aE17qzAAEQwXd9-rhqlKE_XddYAIL8Qriz-rgPAF3u5Sk0b0aL69ocB5c4B0zctsUACqk-atIymYBqXxY/s2970/Hot%20Honey%20Madeleines%2012.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2970" data-original-width="2970" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZUhRbLp2yEwRadkVstjXdxskBm_dHMtQzU0xn6r0bcdLIe2uMzdPTExYPnAnZ_qI2dp2c7T_tZCj5mTe3VN9JKR3s-20eFLGFEvwmw1kj8aE17qzAAEQwXd9-rhqlKE_XddYAIL8Qriz-rgPAF3u5Sk0b0aL69ocB5c4B0zctsUACqk-atIymYBqXxY/w640-h640/Hot%20Honey%20Madeleines%2012.heic" width="640" /></a><span><a name='more'></a></span></div><div><br /></div><div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;">The Cake Slice Bakers continue to bake through - </span><a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1" style="text-align: left;">Gâteau: The Surprising Simplicity of French Cakes</a><span style="text-align: left;"> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French </span></div><div class="separator" style="clear: both;"><span>cake.</span></div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Alm-HOEdWVUTz81PEYaKlKAKl1b2LD1BipWWI5NFKkQfe82bTtZUh1Cb0K7U2nyZ0goKDoSJt6u2xUQcNkrZddx5Aqx4AQHaQ_2gdbOiIhOJQBYRrVLQUZ539b1bXyYbW7dNSe7zxeSSsofg_Hl3Gve1pxF16uL7tC7rQzCJm4Du33nuouc0NjI7jQ4/s4032/Hot%20Honey%20Madeleines%208.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Alm-HOEdWVUTz81PEYaKlKAKl1b2LD1BipWWI5NFKkQfe82bTtZUh1Cb0K7U2nyZ0goKDoSJt6u2xUQcNkrZddx5Aqx4AQHaQ_2gdbOiIhOJQBYRrVLQUZ539b1bXyYbW7dNSe7zxeSSsofg_Hl3Gve1pxF16uL7tC7rQzCJm4Du33nuouc0NjI7jQ4/w480-h640/Hot%20Honey%20Madeleines%208.heic" width="480" /></a></div></span></div></div><div><br /></div><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Chile-Infused Honey Madeleines, Pierre Hermé's Half-Baked Chocolate Cake, and Gluten-Free Fig Cake. Choosing which one to bake was easy this month as I love madeleines.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5G60NqFiQwykpPbkfWxJrt5BLwoEJxjYKd-p3q1xVbPo0UkQIK4dntJImXvY3nITISCVlQxHRP7mf_FnGDLG7LwfQe7Q9v0RoSZYOkRW3IoqPb-ZnS0LVD_a1hOFwYv5MU1v1umhO5aW9273clPnnIONtf8LSSDUrCKdhrnvrxayV5r8DU0vksK4-Izo/s2938/Hot%20Honey%20Madeleines%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2938" data-original-width="2666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5G60NqFiQwykpPbkfWxJrt5BLwoEJxjYKd-p3q1xVbPo0UkQIK4dntJImXvY3nITISCVlQxHRP7mf_FnGDLG7LwfQe7Q9v0RoSZYOkRW3IoqPb-ZnS0LVD_a1hOFwYv5MU1v1umhO5aW9273clPnnIONtf8LSSDUrCKdhrnvrxayV5r8DU0vksK4-Izo/w580-h640/Hot%20Honey%20Madeleines%204.heic" width="580" /></a></div><br /><div><br /></div><div>The little Madeleine has quite the history, and a few theories as to how it came about. Madeleines originate from the Town of Commercy, in the Lorraine region of northeastern France<span face="Arial, Helvetica, sans-serif" style="background-color: white; color: #313131; font-size: 16px; text-align: justify;">. </span>It seems that the most common one is that it is named after Madeleine Paulmier. Madeleine was a pastry chef in the mid-18th century for King of Poland Stanisław Leszczyński. There is also mention that they were made in the scallop-shell shape in homage to the pilgrims going to Santiago de Compostela.</div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_q7sKzDPATyyo-_FxtovDUay1LCgKwxdK6aUmjNyrj6Z33tWBcdtlAoiW-azVJicDIbRzxCH0M6HvgE1SRKmfBTBLsKlWIaBHl2zaq6WGp7aRxPILaa2HjiVocyJsSQ-AeGYpqyNDiOxYRxNpiL3_rwavCF6LwGSQOrJW-2wP7LHMkJOqFOZvou9koc/s3024/Hot%20Honey%20Madeleines%2010.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_q7sKzDPATyyo-_FxtovDUay1LCgKwxdK6aUmjNyrj6Z33tWBcdtlAoiW-azVJicDIbRzxCH0M6HvgE1SRKmfBTBLsKlWIaBHl2zaq6WGp7aRxPILaa2HjiVocyJsSQ-AeGYpqyNDiOxYRxNpiL3_rwavCF6LwGSQOrJW-2wP7LHMkJOqFOZvou9koc/w640-h640/Hot%20Honey%20Madeleines%2010.heic" width="640" /></a></div><br /><div>I found these to be such an easy bake, but do make sure you make the batter in advance as it does need time to rest. Allowing it to rest helps achieve that signature "bump" that is a classic in madeleines. I did find that I needed to decrease the temperature of my oven as my first batch was a little browner than I liked. So make sure you keep an eye on them and adjust accordingly. At first I was going to use a spicy maple syrup that I found at Target but holy cow, I am so glad that I tasted a little bit before putting it in the batter - it was so hot that I think it was made by the devil himself, so I changed my mind and used Hot Honey from Trader Joes and I loved the flavor. I just mine with a little powdered sugar, which is the classic look for a madeleine, but next time I am going to try dipping them in a glaze of powdered sugar with a little hot honey mixed into it.</div><div><br /></div><div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i><span style="font-size: large;">Hot Honey Madeleines</span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1D0wLGXfZI0kdlGKmPfs8VPitgN7zMTNuzb9mVw0pNpg/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>85g (6 tablespoons) butter</li><li>90g (¾ cup) cake flour</li><li>½ teaspoon baking powder</li><li>¼ teaspoon fine sea salt</li><li>grated zest of one orange</li><li>65g (½ cup) granulated sugar</li><li>2 large eggs, at room temperature</li><li>2 tablespoons hot honey</li><li>2 teaspoons tequila or orange juice</li></ul></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Melt the butter in a small saucepan and set aside to cool to room temperature.</li><li>Whisk together the flour, baking powder, and salt in a small bowl.</li><li>In the bowl of a stand mixer, combine the minced zest and the sugar and using your fingertips, rub them together a bit to release the citrus oil.</li><li>Add the eggs and beat until the mixture is quite pale and fluffy.</li><li>With the mixer still running, add the maple syrup and tequila and beat for another minute.</li><li>Fold the dry ingredients into the batter with a rubber spatula in quick and decisive but gentle strokes.</li><li>Pour in melted butter and stir to combine.</li><li>Now you have two options - you can refrigerate the batter in a sealed container for at least 6 hours and ideally overnight. Or you can first spoon the batter into prepared madeleine molds, cover them with plastic wrap, and refrigerate ready to pop into the oven. To prepare, thoroughly butter 12 metal madeleine molds, dust with flour, turn upside down and tap to get rid of excess flour. If using a silicone mold, simply place it on a baking tray.</li><li>Preheat oven to 200℃ (400℉), place madeleines in the oven, and immediately reduce the heat to 190℃ (375℉).</li><li>Bake for 11-13 minutes, or until they are golden.</li><li>Remove from their molds and serve immediately or, ideally, within 30 minutes.</li></ol></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for Septmber 2023 were ~</div></div><div><br /></div><br /><b style="font-style: italic;">Chile-Infused Honey Madeleines</b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/09/hot-honey-madeleines-thecakeslicebakers.html" target="_blank">All That's left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/09/chile-infused-honey-madeleines.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://amandiebakes.blogspot.com/2023/09/chile-infused-honey-madeleines.html" target="_blank">Amandie Bakes</a></li></ul><br /><b style="font-style: italic;">Pierre Hermé's Half-Baked Chocolate Cake</b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/09/pierre-hermes-half-baked-chocolate-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b style="font-style: italic;">Gluten-Free Fig Cake</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/09/gluten-free-fig-cake-cakeslice-bakers.html" target="_blank">A Little Bit of All Right</a></li></ul><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjFpKyDZ51mcQ2PXQvh4BlZN5RdzT-KqLJwv2OTPPLIohWPniE6Z38DxgAvJPkKk6bpPcm-_CU8vPOuhXr2wUjMeU3jsYbKpfvSlG3bWEmq5fJrbIFZqjuj03QNsJ1LlzKo8KjF0wLjNx24Wm-dp08-3n1P1w1-jJuaXyqz_LzG5EhmghwoEh90K94P0/s3024/Hot%20Honey%20Madeleines%2011.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjFpKyDZ51mcQ2PXQvh4BlZN5RdzT-KqLJwv2OTPPLIohWPniE6Z38DxgAvJPkKk6bpPcm-_CU8vPOuhXr2wUjMeU3jsYbKpfvSlG3bWEmq5fJrbIFZqjuj03QNsJ1LlzKo8KjF0wLjNx24Wm-dp08-3n1P1w1-jJuaXyqz_LzG5EhmghwoEh90K94P0/w640-h640/Hot%20Honey%20Madeleines%2011.heic" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-48310553580070593282023-08-20T00:00:00.107-10:002023-08-20T07:57:08.505-10:00Apple Cake - The Classic ~ #TheCakeSliceBakers<div style="text-align: center;">'Tis the season for Fall baking and this Apple Cake, studded with tender </div><div style="text-align: center;">apples and rum-soaked raisins is perfect for this time of the year. </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEiNCeWP-nk1liHwmTM5vaEZHjVh6Wz1AfqxoxE9e_JxlOlHEAPiHUW0OLdVK-m6LDRJVqfiOPm1NZzERM7K5ad5HHRcvYddcWsqhfPmaGPniILMtbzuuGFni4e91HSvWnHgEQku8Us3ZEpBopulzzJMx0S6uy0td6bzRTB1MaV5oW3XGMmOOJ6Fncts/s3024/Apple%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEiNCeWP-nk1liHwmTM5vaEZHjVh6Wz1AfqxoxE9e_JxlOlHEAPiHUW0OLdVK-m6LDRJVqfiOPm1NZzERM7K5ad5HHRcvYddcWsqhfPmaGPniILMtbzuuGFni4e91HSvWnHgEQku8Us3ZEpBopulzzJMx0S6uy0td6bzRTB1MaV5oW3XGMmOOJ6Fncts/w640-h640/Apple%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: center;"><br /></div><div style="text-align: left;">The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexeOKz56sCQu2Lt2WpPJhAxCVTyn7-9Lm2p9Yjivi8VrBefIbcLrpmzoiD7FiQNpigb7OCaDHrnLBNjc7rZOs8jpl8K2wPpU04mqSdPvKand1heTr6b8YUJppn9VEYwBgzECkicw9IdJdGRFsWKtdrCndm9-rPb-amWbwzYLv05oYWrstxt8Joj18kqQ/s3024/Apple%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexeOKz56sCQu2Lt2WpPJhAxCVTyn7-9Lm2p9Yjivi8VrBefIbcLrpmzoiD7FiQNpigb7OCaDHrnLBNjc7rZOs8jpl8K2wPpU04mqSdPvKand1heTr6b8YUJppn9VEYwBgzECkicw9IdJdGRFsWKtdrCndm9-rPb-amWbwzYLv05oYWrstxt8Joj18kqQ/w640-h640/Apple%20Cake%202.heic" width="640" /></a></div><br /><div><br /><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Apple Cake - The Classic, Lemon Verbena Peach Yogurt Cake, and Strawberry-Rhubarb Rouleau with Lemon Buttercream. Who doesn't love a classic apple cake - especially when you add a slightly different spin on it? So this was my choice this month.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoq8KpbpC9uwD8B4ajXh8tj2m1-78lgTwor1tKK-D7Y8rrgvnTeEjfK7RKsQE7g53wj-hoB5u28ndSXAvcvzJTT6Fyx-2EeQkMNIWI5kvnIMnTsd69wKeLESL22-7-MbOu3wP6p3Kky7HC9_KsNPNCWZo66ZP9VmIJ5VuG3axakyNOzoopp69lAhPQ3Q/s3024/Apple%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoq8KpbpC9uwD8B4ajXh8tj2m1-78lgTwor1tKK-D7Y8rrgvnTeEjfK7RKsQE7g53wj-hoB5u28ndSXAvcvzJTT6Fyx-2EeQkMNIWI5kvnIMnTsd69wKeLESL22-7-MbOu3wP6p3Kky7HC9_KsNPNCWZo66ZP9VmIJ5VuG3axakyNOzoopp69lAhPQ3Q/w640-h640/Apple%20Cake%204.heic" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>As with most of the cakes in this cookbook this Apple Cake is very easy to put together and can also be easily adapted by switching out the choice of fruit or the topping. In the original recipe the topping for this cake is apricot jam and a rum glaze, but I love streusel-topped cakes and wanted a little extra crunch. I also added a powdered sugar glaze with a little almond extract in it. This cake is amazing whilst still slightly warm and served with a little ice cream or cream, and still good at room temperature for breakfast, lunch, or dinner. The other changes I made were to use Granny Smith Apples as these are my favorite baking and eating apples - I just love the tartness of them and the fact that they hold up extremely well when baked and I changed the sugar called for in the recipe. As I mentioned in my last <a href="http://allthatsleftarethecrumbs.blogspot.com/2023/07/caramelized-pineapple-tropical-loaf.html" target="_blank">post</a> I am not a fan of creaming butter and powdered sugar, so I used regular granulated sugar - I just like the crumb that is produced by creaming granulated sugar and butter. I also used my standard rum - which is Bundaberg Rum - it's the Aussie coming out in me.</div><div><div><br /></div><div><div style="text-align: left;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: left;"><b><i><span style="font-size: large;">Apple Cake - The Classic</span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1isgt-qXLsSfnZDFruQ_YxbUa5UaOZyCiza1wVcKYIe0/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>160g (1½ cups raisins - I used golden raisins)</li><li>30 ml (2 tablespoons) dark rum</li><li>2 apples (Golden, Honeycrisp, or Fuji)</li><li>120g (8½ tablespoons) butter, at room temperature</li><li>110g (1 cup) powdered sugar</li><li>3 large eggs, at room temperature</li><li>145g (1 cup + 3 tablespoons) all-purpose flour</li><li>¼ teaspoon salt</li><li>½ teaspoon baking powder</li></ul></div><div style="text-align: left;"><i>Streusel ~</i></div><ul style="text-align: left;"><li>50g (¼ cup) sugar</li><li>55g (¼ cup) light brown sugar</li><li>60g (½ cup) all-purpose flour</li><li>1 teaspoon Penzeys Cake Spice (or ½ teaspoon cinnamon)</li><li>pinch of salt</li><li>45g (3 tablespoons) butter, melted</li><li>60g (½ cup) sliced almonds</li></ul><div><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Prepare Streusel topping so that it has time to chill whilst you prepare the cake. </li><li>Preheat oven to 180℃ (350℉).</li><li>Line a 21 x 11 x 6 cm (8½ x 4½x 2½-inch) loaf pan with parchment, leaving enough parchment to create a 3-inch overhang so that the cake can be lifted out of the pan once baked.</li><li>Place the raisins in a small saucepan and add the rum, heat to a simmer and then set aside to macerate while you prepare the batter.</li><li>Peel and core the apples, cutting them into ⅓ to ½-inch pieces.</li><li>In a stand mixer, whip the butter until smooth, scraping down the side of the bowl a few times. </li><li>Add the powdered sugar, a bit at a time, and continue to beat until the mixture is pale and creamy.</li><li>One by one add the eggs, beating after each addition, continue to mix until the mixture is homogeneous.</li><li>Place a sieve over the mixing bowl and sift in the flour, salt, and baking powder, and using a rubber spatula, fold the flour mixture into the egg mixture.</li><li>Fold in the raisin/rum mixture, and then the apples.</li><li>Sprinkle the streusel mixture over the top, patting gently so that it adheres to the cake.</li><li>Bake the cake for 50-60 minutes, or until a cake tester inserted into the middle of the cake comes out clean.</li><li>Remove the cake from the oven and set on a cooling rack, but do not remove the cake from the pan until it has cooled for at least 30 minutes.</li></ol><div><i>Streusel - </i></div><div><ol style="text-align: left;"><li>Combine sugars, flour, Cake Spice (or cinnamon), and salt in a medium bowl, gently mixing to combine.</li><li>Add melted butter and sliced almonds and toss mixture until crumbly.</li><li>Chill topping in the freezer until needed.</li></ol><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #1d2129;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="background-color: white; font-size: 14px; letter-spacing: -0.12px; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for August 2023 were ~</div></div><div><br /></div><div><br /></div><br /><br /><b><i>Apple Cake - The Classic</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/08/apple-cake-classic-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/08/apple-cake-classic-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2023/08/classic-french-apple-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2023/08/apple-cake-classic-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><b><i><div><b><i><br /></i></b></div>Lemon Verbena Peach Yogurt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/08/20/lemon-verbena-peach-yogurt-cake/" target="_blank">My Recipe Reviews</a></li></ul><br /><b style="font-style: italic;">Strawberry-Rhubarb Rouleau with Lemon Buttercream</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/08/strawberry-rhubarb-rouleau-with-lemon.html" target="_blank">A Little Bit of All Right</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiumpOq3AV8O2GOddxSKX5TORZy6Hu_T88FfsVK_JuuyL7LJmG0SO_BkrZzPwdEIviJs59367y_EXmdRSFY2Pg4ByZ1wclm90OO8ox0Tl-sNn1yZXB5WmIjEqQcyw5A_yzFYiwpuNpXoe1TVBwNOb97qJRf7BdutGXgglNqConz9ad5-8kl7EpDQJ0CAM/s3024/Apple%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiumpOq3AV8O2GOddxSKX5TORZy6Hu_T88FfsVK_JuuyL7LJmG0SO_BkrZzPwdEIviJs59367y_EXmdRSFY2Pg4ByZ1wclm90OO8ox0Tl-sNn1yZXB5WmIjEqQcyw5A_yzFYiwpuNpXoe1TVBwNOb97qJRf7BdutGXgglNqConz9ad5-8kl7EpDQJ0CAM/w640-h640/Apple%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-56583972521080374362023-07-20T00:00:00.144-10:002023-07-20T05:21:55.654-10:00Caramelized Pineapple Tropical Loaf ~ #TheCakeSliceBakers<div style="text-align: center;">This Caramelized Pineapple Tropical Loaf cake packs quite the punch of flavor. Caramelizing</div><div style="text-align: center;">the pineapple enhances its sweetness and concentrates the flavor, the rums takes it up a notch, </div><div style="text-align: center;">and the toasted coconut adds a wonderful nuttiness and a hint of crunch.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ocxNdZakZ0a3BiGlmmixY7EIws4WClSmxvM8WvC1wpc3DjvSHfHcOBTsZJrXzYknXbkmEToAnXKM4xjD9IdgdcGA35apvfS4wi7wiMhIPCNBF2nENpv6HpErH7YaIhpBT5dGE5ZHJqZakGg0Kvalot0ug6zoMWq0cNYa725P94RDZQeItmWRfT28fs0/s3024/Caramelized%20Pineapple%20Tropical%20Loaf%206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ocxNdZakZ0a3BiGlmmixY7EIws4WClSmxvM8WvC1wpc3DjvSHfHcOBTsZJrXzYknXbkmEToAnXKM4xjD9IdgdcGA35apvfS4wi7wiMhIPCNBF2nENpv6HpErH7YaIhpBT5dGE5ZHJqZakGg0Kvalot0ug6zoMWq0cNYa725P94RDZQeItmWRfT28fs0/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%206.jpeg" width="640" /></a><span><a name='more'></a></span></div>The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.<br /><div><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_tEOF9i3vcu--1vgf0Z2173ktgeqRgCLCbI6Hcg0zHMpqv0cAtC7qQUZpoE7UIV5itgRSIZwFHdNBfmrgTPxLWPGtqLvLx3FXdlvytS2x5kYiPwGMHEZ9dtcZh5RbOhs9x2P6rHQRbMEWbRnO1LitrFsYKAORjjfjUoE8CbYtwDBXQguNBd5lYem974/s2724/Caramelized%20Pineapple%20Tropical%20Loaf%202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2724" data-original-width="2724" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_tEOF9i3vcu--1vgf0Z2173ktgeqRgCLCbI6Hcg0zHMpqv0cAtC7qQUZpoE7UIV5itgRSIZwFHdNBfmrgTPxLWPGtqLvLx3FXdlvytS2x5kYiPwGMHEZ9dtcZh5RbOhs9x2P6rHQRbMEWbRnO1LitrFsYKAORjjfjUoE8CbYtwDBXQguNBd5lYem974/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%202.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Caramelized Pineapple Tropical Loaf, Raspberry Clafoutis, and Alsatian Bacon, Caramelized Onion and Gruyère Loaf. Since I live on a tropical island it only made sense that I should pick the cake with pineapple in it.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn53kK_--GBX2RQW25I89Yrot7RyZ0Hcrx754wmjoohQqcmHgtq078XjRo36mPLtbDvcFiGBJyronOQQTTTeKmnL5d5YiFAMup10U5FgmwQ3VH9uCkKqv-Bcz4oUVWC8PDevcoml6OeG9yGM3OKVpFoCvUC_0TO_uQ4aY7IF3Zj9ayL41awbFH-5Cjg44/s3024/Caramelized%20Pineapple%20Tropical%20Loaf%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn53kK_--GBX2RQW25I89Yrot7RyZ0Hcrx754wmjoohQqcmHgtq078XjRo36mPLtbDvcFiGBJyronOQQTTTeKmnL5d5YiFAMup10U5FgmwQ3VH9uCkKqv-Bcz4oUVWC8PDevcoml6OeG9yGM3OKVpFoCvUC_0TO_uQ4aY7IF3Zj9ayL41awbFH-5Cjg44/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%205.jpeg" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div>This loaf cake is relatively quick and easy to put together. I do suggest that when making the caramelized pineapple that you at least double the amounts as you are going to want to eat it with a spoon, and you need to save some for the cake. This is the first cake I have made where powdered sugar is used when creaming the butter and sugar. On the positive note it certainly cuts down the time needed for the two ingredients to come together, but I don't think I am a fan of it because one of the main reason you cream butter and sugar together is to add small pockets of air to the batter to give it more delicate texture. If you use powdered sugar instead of granulated sugar, you are missing this crucial step and I feel that the cake was kind of heavier than my usual loaf cakes. I'm also not sure why you need to fold in the flour and baking powder as this is not a sponge cake. I followed the recipe and did fold it in, but I don't think this was really needed and next time I would just add it to the stand mixer for both it and the caramelized pineapple. I also did not add the coconut, mostly because one of my daughters is not a fan and also because I wanted to buy a particular type of coconut and forgot to do so - oh well, next time.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KuoFm3MZXkYO4M2lv8q6fa2AuUmAPcW2x_9X1Qhp_Hj7PdkA31ZJ6WRSCO93UNTRu3be4Hfu2l_n3B2KrQGaAfL3EOixcyKbzBV5wZMJmNkwkpyotvr4SG3X-8mByrTJHM6ayzaASDQokQvxnbKEoNI03LTPRQ5c5O4UF8Ix9e_UWosh-waYTULavYE/s3024/Caramelized%20Pineapple%20Tropical%20Loaf%2010.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KuoFm3MZXkYO4M2lv8q6fa2AuUmAPcW2x_9X1Qhp_Hj7PdkA31ZJ6WRSCO93UNTRu3be4Hfu2l_n3B2KrQGaAfL3EOixcyKbzBV5wZMJmNkwkpyotvr4SG3X-8mByrTJHM6ayzaASDQokQvxnbKEoNI03LTPRQ5c5O4UF8Ix9e_UWosh-waYTULavYE/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%2010.jpeg" width="640" /></a></div><br /><div><br /></div><div>As you can see from the photos I decided to dry some pineapple slices and turn them into flowers. It is actually quite easy to do and you can also add color if you want. It is recommended that you use a mandoline to get nice thin slices but mine was two small for the size of the pineapple so I just used my santoku knife to cut the slices as thin as I could. I could definitely use some additional practice in coloring the center but in fairness I was using a toothpick so I didn't stain my hands, so a small paintbrush would have been perfect. I was also really impatient and should have let the flowers dry more during the last step, but I was racing against the sun to take some photos. I also decided to frost my loaf with a mixture of powdered sugar and some of the juice from the pineapple. I know a lot of bloggers don't show their mistakes, but I could not stop laughing at mine so here it is. One of the pineapple slices was cut a little thicker so it needed a little more drying time, so I turned off the oven and left it in there. Then about an hour later I turned the oven back on again at a high temperature to warm up some pizza, forgetting that the pineapple slice was still in there. This was the result, completely inedible, but there is something pretty about the colors and I'm calling it my lava flower. 🤣</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWHmfIyF2cxbRmUpj20WXpEgTvOxjDqJpk3wAp55mlRUN5-6kn-v1gpG7E8UjpqEfZkuunXWnFFg_0n80g8VSMWBREZA3tzq3rbvH64kAYrM3BNcDL9s5YrpJvoSLSHyzxkjPbDIggWY-XT_fjvcFeYynRGxhpcAf5ZMqzcCIgZ04dT0hzFeXuA6jLFU/s2764/Caramelized%20Pineapple%20Tropical%20Loaf%209.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2764" data-original-width="2764" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkWHmfIyF2cxbRmUpj20WXpEgTvOxjDqJpk3wAp55mlRUN5-6kn-v1gpG7E8UjpqEfZkuunXWnFFg_0n80g8VSMWBREZA3tzq3rbvH64kAYrM3BNcDL9s5YrpJvoSLSHyzxkjPbDIggWY-XT_fjvcFeYynRGxhpcAf5ZMqzcCIgZ04dT0hzFeXuA6jLFU/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%209.jpeg" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><div style="text-align: left;"><b><i><span style="font-size: large;">Caramelized Pineapple Tropical Loaf </span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1djpBYrxxs-3LcLZSiO3qzgNQwsXGNzChGnCbS7S5CUg/edit?usp=sharing" target="_blank">(Printer Friendly Recipe)</a></span></i></div><div style="text-align: left;"><br /></div><b><i>Ingredients<br /></i></b><i>Pineapple ~</i><div><ul style="text-align: left;"><li>30g (2 tablespoons) butter</li><li>30g (2 tablespoons) dark brown sugar</li><li>225g (1 cup) diced fresh pineapple or frozen pineapple, thawed</li><li>15ml (1 tablespoon) dark rum or 5ml (1 teaspoon) vanilla extract</li><li>zest of 2 limes</li></ul><i>Cake ~</i></div><div><ul style="text-align: left;"><li>115g (8 tablespoons) butter, at room temperature</li><li>130g (1 cup) powdered sugar</li><li>20ml (1 tablespoon) honey</li><li>50g (¼ cup) granulated sugar</li><li>3 large eggs, at room temperature</li><li>15ml (1 tablespoon) heavy cream</li><li>15ml (1 tablespoon) milk</li><li>1½ cups cake or all-purpose flour</li><li>10g (2 teaspoons) baking powder</li><li>1 cup dried, flaked coconut, toasted</li></ul></div><div><i><b>Preparation</b></i></div><div><i>Pineapple ~</i></div><div><ol style="text-align: left;"><li>Melt butter in a skillet over medium heat.</li><li>Add sugar, stirring until it is completely dissolved.</li><li>Add pineapple and stir to coat, continuing to sauté until sugar turns golden and edges of pineapple begin to darken, about 5-7 minutes.</li><li>Remove from heat and stir in rum and lime zest; set aside to cool slightly.</li></ol></div><div><i>Cake ~</i></div><div>Preheat oven to 170℃ (335℉).</div><div><ol style="text-align: left;"><li>Spray a 23 x 13cm (9-by-5-inch) loaf pan with baking spray, lining the bottom with parchment paper.</li><li>Spread coconut on a baking sheet and toast in the oven, about 5 minutes; set aside to cool.</li><li>Using a stand mixer, cream together butter and confectioners’ sugar until smooth and fluffy.</li><li>With the mixer running add honey and granulated sugar, beating to combine.</li><li>Add eggs one by one, stopping the beater to scrape down the sides of the bowl after each addition.</li><li>Add the heavy cream and milk, and beat until smooth.</li><li>Fold in cake flour and baking powder. </li><li>Fold in caramelized pineapple and its sugar-butter.</li><li>Fold in toasted coconut.</li><li>Pour batter into the prepared loaf tin and bake for about 50 minutes, or until a cake-tester inserted in the center of the cake comes out clean.</li><li>Let cool to room temperature.</li></ol><div><br /></div></div></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for July 2023 were ~</div></div><br /><b><i>Caramelized Pineapple Tropical Loaf</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/07/caramelized-pineapple-tropical-loaf.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/07/caramelized-pineapple-tropical-cake.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b style="font-style: italic;">Raspberry Clafoutis</b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/07/raspberry-clafoutis-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://www.karenskitchenstories.com/2023/07/raspberry-clafoutis.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b style="font-style: italic;">Alsatian Bacon, Caramelized Onion and Gruyère Loaf</b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/07/20/bacon-caramelized-onion-and-gruyere-loaf/" target="_blank">My Recipe Reviews</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yetfL3OVy7DF6ESHYkp7EKp8MNnV1a7JStbHNrDbThMETtM6DbpBG-4U_q9NP1ml3TAFEZ4fxBqhO-mFxbrMrCcc0Mv6zvKTnxNGb0GFYjrDxAL6SsE2gnF9EIUZIXmpGIZ-u56NIFo-FhQHifl9a1B2RU_zuOsqxAy-gSCJNpUN0mbTJ9CpNrBYb1g/s3024/Caramelized%20Pineapple%20Tropical%20Loaf%208.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yetfL3OVy7DF6ESHYkp7EKp8MNnV1a7JStbHNrDbThMETtM6DbpBG-4U_q9NP1ml3TAFEZ4fxBqhO-mFxbrMrCcc0Mv6zvKTnxNGb0GFYjrDxAL6SsE2gnF9EIUZIXmpGIZ-u56NIFo-FhQHifl9a1B2RU_zuOsqxAy-gSCJNpUN0mbTJ9CpNrBYb1g/w640-h640/Caramelized%20Pineapple%20Tropical%20Loaf%208.jpeg" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-35676833268568891032023-06-20T00:00:00.273-10:002023-06-20T05:48:09.060-10:00Walnut Espresso Cake ~#TheCakeSliceBakers<div style="text-align: center;">This rich butter cake, flavored with espresso powder, has a decadent </div><div style="text-align: center;">whipped espresso and rum buttercream frosting. The candied praline pecans </div><div style="text-align: center;">on the top add just the right crunch to complement the cake.</div><div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CXGEP_K01lhJM265fTOxzvLI9S8sK86re9CI-L3Bjexy5DTcEgmEQjNV_ZpBSNwUN2RCt-EPMgYwOd7SZvRtMQeUinrRdv4x1vBdJ4RmZnSCyLPfj5YRZlsQ2iXRJpkyqH8ffPzxZYwUf9LJd4KFNBrMKG_ASGYVQ3MLQj63e0MjLSwcVn0LslAO/s3024/Walnut%20Espresso%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8CXGEP_K01lhJM265fTOxzvLI9S8sK86re9CI-L3Bjexy5DTcEgmEQjNV_ZpBSNwUN2RCt-EPMgYwOd7SZvRtMQeUinrRdv4x1vBdJ4RmZnSCyLPfj5YRZlsQ2iXRJpkyqH8ffPzxZYwUf9LJd4KFNBrMKG_ASGYVQ3MLQj63e0MjLSwcVn0LslAO/w640-h640/Walnut%20Espresso%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span><span></span></div><div style="text-align: left;"><br /></div>The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSeBAGIBKk7x8LuzJswrUVzPoUY8_oqO8hus7ze6BnnHemj0aHvFqKMh370TM6fHIfMNSBDIRIK4XiGgoLqFqyRlP_6BSmtY9Grzc9MjGoFX0FLcG3tEOdiZkaq1hmQOqOt-qfI6cvtXkkuk1ddtHoEGks19mRPMReVEX1Pwv8876UkI8JYVEE9fSBLk/s3024/Walnut%20Espresso%20Cake%201%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCSeBAGIBKk7x8LuzJswrUVzPoUY8_oqO8hus7ze6BnnHemj0aHvFqKMh370TM6fHIfMNSBDIRIK4XiGgoLqFqyRlP_6BSmtY9Grzc9MjGoFX0FLcG3tEOdiZkaq1hmQOqOt-qfI6cvtXkkuk1ddtHoEGks19mRPMReVEX1Pwv8876UkI8JYVEE9fSBLk/w640-h640/Walnut%20Espresso%20Cake%201%204.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Walnut Espresso Cake, Tomato, Mozzarella and Basil Savory Loaf, and Boozy Peaches and Mascarpone Layer I couldn't resist trying the Walnut Espresso Cake.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlir8mlqEE86f5O6_9V2bhDqsBqZ9sqecr_4jaEi00My-nWIUyxPYsGMpYzXNWuZc3rRcvgcZIKq5gY4Q1Gkl0kneDyDX3WTEk4ulaXp96BOqnq1seUubpYPqmrb-RygGfNpLeI-PPPclPs9vIijun9jrv3TwOdrfIK1KQCgJlFcsNA6NR2LrbaN8/s3024/Walnut%20Espresso%20Cake%201%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlir8mlqEE86f5O6_9V2bhDqsBqZ9sqecr_4jaEi00My-nWIUyxPYsGMpYzXNWuZc3rRcvgcZIKq5gY4Q1Gkl0kneDyDX3WTEk4ulaXp96BOqnq1seUubpYPqmrb-RygGfNpLeI-PPPclPs9vIijun9jrv3TwOdrfIK1KQCgJlFcsNA6NR2LrbaN8/w640-h640/Walnut%20Espresso%20Cake%201%203.heic" width="640" /></a></div><br /><div><br /><div>Why yes, they are pecans on my cake - not walnuts - despite the recipe name. I like pecans better, and I had a large container of Praline Pecans, so I decided to use them instead of having to go and purchase walnuts. I think it was a great choice. This cake does not have a grocery list of ingredients, so once everything is measured out it is super easy to put together and the bake time is relatively short. It sure smells good when you take it out of the oven, with a strong coffee smell. As you can see it is not a very tall cake, and I used a 9-inch springform rather than the 10-inch in the recipe. I would say you could go down to an 8-inch, lower the temperature to 160℃ (325℉), and bake for a little longer - but keep you eye on it so that the espresso does not burn. This book suggests that serving this with coffee would be redundant, and serving it with tea would be sacrilegious, and therefore suggests that a glass of dessert wine would be the perfect choice. I can totally see this working with a glass of port, muscat, or even an ice wine but I also believe that you should make your own choice. So if you want a nice cuppa with this cake, go ahead and enjoy.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiB3xQY9uaEeCp5M_mLWrl_sCQ8_GnEAQP8jnKjIgOH5s9UlCJf7n2SQdO-dJdENHVue6B5PswkEGTPmcji2vUPYedx_xIlnoofx6-JGEMzVulNVSMgUdpqGqN-nlIw5uTHbDPHXOZj9XT467xw7ZzKNe-O2jDM4iaIIBQsI3cfWIVzO9WSNkOymv7UWE/s3024/Walnut%20Espresso%20Cake%201%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiB3xQY9uaEeCp5M_mLWrl_sCQ8_GnEAQP8jnKjIgOH5s9UlCJf7n2SQdO-dJdENHVue6B5PswkEGTPmcji2vUPYedx_xIlnoofx6-JGEMzVulNVSMgUdpqGqN-nlIw5uTHbDPHXOZj9XT467xw7ZzKNe-O2jDM4iaIIBQsI3cfWIVzO9WSNkOymv7UWE/w640-h640/Walnut%20Espresso%20Cake%201%202.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><b><i><span style="font-size: large;">Walnut Espresso Cake</span></i></b></div><div><div style="text-align: left;"><span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/10twkr7_j1gZgpnP3GXUnK4nk1Qi3ZPU5E_oVojTE6yw/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>3 eggs, room temperature</li><li>175g butter (¾ cup) butter, room temperature</li><li>175g (¾ cup) light brown sugar</li><li>2 teaspoons vanilla extract</li><li>180g (1½ cups) cake flour</li><li>10g (2½ teaspoons) baking powder</li><li>5g (1 tablespoon) espresso powder</li></ul></div><div style="text-align: left;"><i>Buttercream ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>225g (1 cup) butter, at room temperature</li><li>400g (3½ cups) powdered sugar</li><li>15g (¼ cup) espresso powder</li><li>1-2 teaspoons dark rum (I used Bundaberg Rum, which is an Aussie rum)</li><li>40 walnut halves, for decoration</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat the oven to 180℃ (350℉).</li><li>Line the bottom of two 8-inch springform pans with rounds of parchment and spray the sides with baking spray (you may also make this a one-layer cake by using a 9-inch springform pan).</li><li>In a small bowl, whisk the eggs with a fork to break up the yolks.</li><li>Using a stand mixer or hand held beaters, cream the butter and the sugar together until very pale and fluffy - almost as pale as milk.</li><li>Add about a third of the eggs while continuing to beat until incorporated, then add another third once again beating until incorporated, then the final third beating until fully incorporated.</li><li>Continue to beat and add the vanilla and mix until incorporated.</li><li>Set a sieve over the mixing bowl and sift the dry ingredients directly onto the batter.</li><li>using a rubber spatula, gently fold the dry ingredients in, just until no streaks of flour remain.</li><li>divide the batter evenly between the two prepared cake pans and smooth the tops gently.</li><li>Bake for 20-25 minutes (note if using a larger single pan bake for approximately 30 minutes).</li><li>Remove and set on a baking rack to cool.</li><li>After 10 minutes, invert the cakes onto the rack to finish cooling.</li></ol><i>Buttercream ~</i><br /><div><ol style="text-align: left;"><li>While the cakes are cooling, make the buttercream.</li><li>Using a stand mixer or hand held beaters, cream the butter for 1 minute.</li><li>Add the powdered sugar and beat until creamy and smooth.</li><li>Add the espresso powder and rum and beat to combine.</li><li>If you are not icing the cake right away, refrigerate the icing in a covered container. Bring to room temperature before icing the cake.</li><li>When icing the cake, you always want to ice the bottom side as it is more porous. If the cake is domed in shape, slice a thin layer off the top to make it even and level. If you do this, then either side is fine for icing.</li><li>Ice one layer with half the butter cream, then nestle about 20 walnut halves in the buttercream.</li><li>Cover with the second layer of cake, ice the second layer with the remaining buttercream and very lightly press the remaining walnut halves in a pretty pattern of concentric circles into the buttercream.</li><li>You can leave the sides of the cake bare, or ice them. This icing is too good to waste</li><li>If making this as a larger, one-layer cake, simply cover the top of the cake with all of the icing and all of the walnuts. It may look excessive but will taste fabulous.</li><li>This cake is best served within a few hours of icing it.</li></ol></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for June 2023 were ~</div></div><br /><b style="font-style: italic;">Walnut Espresso Cake</b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/06/walnut-espresso-cake-thecakeslicebakers.html" target="_blank">All That's Left are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2023/06/walnut-espresso-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/06/walnut-expresso-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://amandiebakes.blogspot.com/2023/06/walnut-espresso-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><br /><div><i><b>Tomato, Mozzarella and Basil Savory Loaf</b><br /></i><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/06/tomato-mozzarella-and-basil-savory-loaf.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Boozy Peaches and Mascarpone Layer Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/06/20/peaches-and-mascarpone-layer-cake/" target="_blank">My Recipe Reviews</a></li></ul><div><br /></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeoYW7tmMF9usJzcaZPblcp8yisH3YNQaSZUWvQdtjCZUFsAbqyUtPMmPWeqVCKDl35G7SYAWaLvwzZR6nzzHzvVDNiEFIZPbijQNNw1yNnkz3MX8Zxv7nYK_LrZ_bM1bf3_frYocGSxJ8LVZUvM8M9PIkNWH_DAbDHkLo1xi03nIJrWAALAO93Nk2KY/s2550/Walnut%20Espresso%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2550" data-original-width="2550" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheeoYW7tmMF9usJzcaZPblcp8yisH3YNQaSZUWvQdtjCZUFsAbqyUtPMmPWeqVCKDl35G7SYAWaLvwzZR6nzzHzvVDNiEFIZPbijQNNw1yNnkz3MX8Zxv7nYK_LrZ_bM1bf3_frYocGSxJ8LVZUvM8M9PIkNWH_DAbDHkLo1xi03nIJrWAALAO93Nk2KY/w640-h640/Walnut%20Espresso%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0Honolulu, HI, USA21.3098845 -157.8581401-7.0003493361788465 166.9856099 49.620118336178848 -122.70189010000001tag:blogger.com,1999:blog-2346387721041285250.post-62654629942087969862023-05-20T00:00:00.003-10:002023-05-22T19:00:47.053-10:00Lavender Lemon Weekend Cake ~ #TheCakeSliceBakers<div style="text-align: center;">Lavender and lemon complement each other perfectly in this delicious loaf cake. Topped with a</div><div style="text-align: center;">simple lemon glaze it’s the perfect afternoon tea treat, especially with a cup of Billy tea.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqJsObyUU4S0u2iqqWRo-EwF4tOaqHtItBxjRZ8KwguIAoGa0qpaB1WDjPZebSGtzWFhOtauIskkhNmVyFuU8t4CxquiQGOTbUVhmWcCc-gU9eFhZbogYczhEkjeMeHQ7dIIGgFiWroCogPymm17sDATxZ0iMtRakJVak1uu4pMpP4dhtfttRxALt/s886/Lavendar%20Lemon%20Weekend%20Cake%204.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqJsObyUU4S0u2iqqWRo-EwF4tOaqHtItBxjRZ8KwguIAoGa0qpaB1WDjPZebSGtzWFhOtauIskkhNmVyFuU8t4CxquiQGOTbUVhmWcCc-gU9eFhZbogYczhEkjeMeHQ7dIIGgFiWroCogPymm17sDATxZ0iMtRakJVak1uu4pMpP4dhtfttRxALt/w640-h640/Lavendar%20Lemon%20Weekend%20Cake%204.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><span><a name='more'></a></span></div><div style="text-align: left;">The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxDeZFL1dmYnUrSDDMuSp3YMN-EmmQHGmf5WtpT6kOSl4f1oKKO2SFYZzIMEzpZgvo2fBw2XxGHbcexfF596B8jtaZSNIjyKk-jVl0etveUCku26sRSqmfM4mg5ojvEfcjqAA_jhG7Aj5gISyeff_7w2GLfllvto8QVgqQEF663JmYGqh5EqfTTGu/s928/Lavendar%20Lemon%20Weekend%20Cake%201.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="928" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxDeZFL1dmYnUrSDDMuSp3YMN-EmmQHGmf5WtpT6kOSl4f1oKKO2SFYZzIMEzpZgvo2fBw2XxGHbcexfF596B8jtaZSNIjyKk-jVl0etveUCku26sRSqmfM4mg5ojvEfcjqAA_jhG7Aj5gISyeff_7w2GLfllvto8QVgqQEF663JmYGqh5EqfTTGu/w640-h582/Lavendar%20Lemon%20Weekend%20Cake%201.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Lavender Lemon Weekend Cake, Concorde Chocolate Meringue and Mousse Cake, and Pine Nut Weekend Cake. I can never resist a sponge cake so it was an easy choice.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmTzC_pgmKYiYf66Nh8vOimmyyxsrqqpCSvnbIDb5gdLGlFevG-cvZSFfMQLk8yohvy_XhlLZf6i8YPO2Bn9hnWfkcJycJbq8vCrWdYsDwj9RWFxyUeeKz2-eFjAwRHNgGkGHYuo7rh56IizPnorP8WMp1yi1N6vsJZv7IJEZWfmrQ3LKya9JTynI/s886/Lavendar%20Lemon%20Weekend%20Cake%205.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmTzC_pgmKYiYf66Nh8vOimmyyxsrqqpCSvnbIDb5gdLGlFevG-cvZSFfMQLk8yohvy_XhlLZf6i8YPO2Bn9hnWfkcJycJbq8vCrWdYsDwj9RWFxyUeeKz2-eFjAwRHNgGkGHYuo7rh56IizPnorP8WMp1yi1N6vsJZv7IJEZWfmrQ3LKya9JTynI/w640-h640/Lavendar%20Lemon%20Weekend%20Cake%205.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>This really is the perfect weekend cake. Pretty easy to put together, and goes very well with a nice cuppa. I would like to try baking it again with a slightly different method of preparation. I'm not really a big fan of melted butter or oil in a cake, even though it does make the prep quicker and easier. I much prefer to cream the butter and sugar as I think it makes the cake rise better. Also, with this cake I did halve the amount of lavender as it can sometimes over-power a cake and give it a soap-like taste. This was the right amount for me, but fans of lavender may want to go with the amount in the recipe.<br /><div><div><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i><span style="font-size: large;">Lavender Lemon Weekend Cake</span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1vN4ssCyysitmzFT8ItbLdSi_TXew2UZLYQQxgFHx664/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>200g (1 cup) granulated sugar</li><li>1 tablespoon fresh or dried lavender buds, or to taste</li><li>the zest of three lemons, in strips, juice reserved for the glaze</li><li>100g (7 tablespoons) butter</li><li>200g (1⅔ cups) all-purpose or cake flour</li><li>1¼ teaspoons baking powder</li><li>3 large eggs, at room temperature</li><li>120g (½ cup) crème fraîche or sour cream</li></ul><div><i>Glaze ~</i></div><div><ul style="text-align: left;"><li>115g (1 cup) powdered sugar</li><li>45ml (3 tablespoons) lemon juice</li><li>¼ teaspoon lavender extract, optional</li><li>1 teaspoon lavender buds, optional</li></ul><div><b><i>Preparation</i></b></div></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 180℃.</li><li>Spray a 20cm x 10cm (8½ x 4½-inch) loaf pan with baking spray.</li><li>Combine the granulated sugar, lavender, and lemon zest in a food processor and pulse until the zest and lavender have been broken down and are barely visible; if possible leave the mixer in the processor for half an hour or so to let the citrus and lavender infuse the sugar.</li><li>Melt the butter and set aside.</li><li>In a large mixing bowl, whisk the flour, scented sugar, and baking powder to combine.</li><li>In a smaller mixing bowl, whisk the eggs to break them up a bit; add the crème fraîche and whisk to combine.</li><li>Pour the melted butter over the dry ingredients and give it two or three stirs with a rubber spatula, then immediately add the egg and cream mixture and stir to combine until no streaks of flour remain - avoid over-mixing.</li><li>Pour the batter into the prepared pan and bake for 40-45 minutes, or until a cake tester comes out clean.</li><li>Place on a cooling rack for about 10 minutes, then unmold the cake and let it continue to cool on the rack; it should be room temperature before being glazed.</li></ol><div><i>Glaze ~</i></div></div><div><ol style="text-align: left;"><li>Combine the powdered sugar, lemon juice, lavender extract; stir well to liquify.</li><li>Pour the glaze over the cake, and if using the lavender buds, scatter them over the glaze for visual effect.</li><li>Serve, if you would like, with a dollop of crème fraîche.</li></ol></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for May 2023 were ~</div></div><br /><br /><br /><b><i>Lavender Lemon Weekend Cake<br /></i></b><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/05/lavender-lemon-weekend-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/05/lavender-lemon-weekend-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2023/05/lavender-lemon-weekend-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Breton Butter Almond Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/05/20/breton-butter-almond-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/05/breton-butter-almond-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><span style="background-color: white; color: #1c2b33; font-family: -apple-system, "system-ui", "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 14px; white-space: pre-wrap;">Karen's Kitchen Stories </span><br /><ul style="text-align: left;"><li>No one in the group baked this cake at this time</li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlTi7KJM1twK74lRfd13HfqiNW3hw4GgkJaf4IL6mwBlt8T8wrJFmxPHD6a7f9Q9xNx5GEyIeI30t05C54lfjGPW8Goxbt6qzjpNBfJNE4AubLpDYQ5siaTX9Qx2sZwjs59qaU5Vdd50Normhx-5PkNiXk15iMR_d2-QJZhnDed6x7zqWqn7r2gD-/s886/Lavendar%20Lemon%20Weekend%20Cake%206.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="886" data-original-width="886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrlTi7KJM1twK74lRfd13HfqiNW3hw4GgkJaf4IL6mwBlt8T8wrJFmxPHD6a7f9Q9xNx5GEyIeI30t05C54lfjGPW8Goxbt6qzjpNBfJNE4AubLpDYQ5siaTX9Qx2sZwjs59qaU5Vdd50Normhx-5PkNiXk15iMR_d2-QJZhnDed6x7zqWqn7r2gD-/w640-h640/Lavendar%20Lemon%20Weekend%20Cake%206.jpeg" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-23989260117330567072023-04-20T00:00:00.002-10:002023-04-20T06:13:02.315-10:00Rich Vanilla Génoise with Lemon Curd & Strawberries ~TheCakeSliceBakers<div style="text-align: center;">This Vanilla Génoise is a timeless classic and the perfect blank canvas for you to adapt to your personal taste. Mine has lemon curd, strawberries, and a vanilla bean whipped cream, but there is no limit to the fruit and cream fillings you could use.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUl421WvBcm0altHUt69bnTefgVmwHIQPhraQplDRBYfjuDUjaUUOiGubApVh84kgH36uFXwbgTUZuFAxrdg6HXSRpyMAl13B6DvSjLxYXrOpbkCL_rWRri7wkUA7VS0VbFoyqwoTFsEzr3W5ztmsP275lmTz4krofwnsKoOzBeF-C0NJKRmEWcTD/s3024/Rich%20Vanilla%20Ge%CC%81noise%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUl421WvBcm0altHUt69bnTefgVmwHIQPhraQplDRBYfjuDUjaUUOiGubApVh84kgH36uFXwbgTUZuFAxrdg6HXSRpyMAl13B6DvSjLxYXrOpbkCL_rWRri7wkUA7VS0VbFoyqwoTFsEzr3W5ztmsP275lmTz4krofwnsKoOzBeF-C0NJKRmEWcTD/w640-h640/Rich%20Vanilla%20Ge%CC%81noise%202.heic" width="640" /></a><span><a name='more'></a></span><span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0M3q4-ZW7cxJCl66k5ELEMKsIsm_4VSIuxbYnD-hgSEU-P0MhdQj0a1uAXwz52pR0JD1EnIGVzgReb_Pc0gKjv9nTP4GC4TcEtiJSi4g-a2R0KeTC1bl8hWYs9LOpBZc-0yofP9ur6Gl8s8_rWZn9cqTac-wiUHwK0b3akLG6EU0seDmZhXh-_D0/s3024/Rich%20Vanilla%20Ge%CC%81noise%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0M3q4-ZW7cxJCl66k5ELEMKsIsm_4VSIuxbYnD-hgSEU-P0MhdQj0a1uAXwz52pR0JD1EnIGVzgReb_Pc0gKjv9nTP4GC4TcEtiJSi4g-a2R0KeTC1bl8hWYs9LOpBZc-0yofP9ur6Gl8s8_rWZn9cqTac-wiUHwK0b3akLG6EU0seDmZhXh-_D0/w640-h640/Rich%20Vanilla%20Ge%CC%81noise%201.heic" width="640" /></a></div><div style="text-align: left;"><br /></div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Rich Vanilla Génoise, Concorde Chocolate Meringue and Mousse Cake, and Pine Nut Weekend Cake. I can never resist a sponge cake so it was an easy choice.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVegYPpYbdymgZheY06_9lveGL0MUV7DsVc6ZnpwXXZ98RrcTZMh8Cb8zbTM0tuSgzf6gnUU0yt4Swi_Qhb0Twfaa6ATJuyGK50NR2_m5gTVUVA2UDXcXgupZFKomxfvdqu1-jDrrqcwDKifAvgd243jUySlhe8RXL9Kemar04n5BlhhABpT0oPbrD/s3024/Rich%20Vanilla%20Ge%CC%81noise%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVegYPpYbdymgZheY06_9lveGL0MUV7DsVc6ZnpwXXZ98RrcTZMh8Cb8zbTM0tuSgzf6gnUU0yt4Swi_Qhb0Twfaa6ATJuyGK50NR2_m5gTVUVA2UDXcXgupZFKomxfvdqu1-jDrrqcwDKifAvgd243jUySlhe8RXL9Kemar04n5BlhhABpT0oPbrD/w640-h640/Rich%20Vanilla%20Ge%CC%81noise%204.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div><div>A Génoise is a light, soft, and fluffy sponge cake which is named after the Italian city of Genoa. It is both a simple cake as it is made with only eggs, sugar, flour, and butter and a difficult cake as you need to be very careful when adding the flour and butter not to deflate the batter. There is no baking powder or baking soda to leaven the cake, so the eggs are whipped to achieve volume in the batter, which results in a wonderfully light and fluffy cake.</div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTux5Whc8YJnF2faqGM40h0OGmN2x3lFVbGJQu1h-cNG6a7aN37B7_sg8eCpHm4FEsjO7E8wpxrlckVV5HFLnowL8tIiAcmIzo0iY2Of2ZAptA0wjeoWtuRFPwP7BuvN5d43aON8WeXQK_J3wN4UgneLJqFHtLjMW-ldoRbW4vnG5ebmK1KXNNKBG/s2917/Rich%20Vanilla%20Ge%CC%81noise%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2917" data-original-width="2917" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTux5Whc8YJnF2faqGM40h0OGmN2x3lFVbGJQu1h-cNG6a7aN37B7_sg8eCpHm4FEsjO7E8wpxrlckVV5HFLnowL8tIiAcmIzo0iY2Of2ZAptA0wjeoWtuRFPwP7BuvN5d43aON8WeXQK_J3wN4UgneLJqFHtLjMW-ldoRbW4vnG5ebmK1KXNNKBG/w640-h640/Rich%20Vanilla%20Ge%CC%81noise%206.heic" width="640" /></a></div><br /><div><br /></div><div><div>I have made many sponge cakes over the years but I have never had one turn out like my first attempt at this recipe. I followed the preparation of the cake to the letter and the only change I made was to make it in two 20cm (8-inch) pans as I am not great at cutting straight layers from a single cake. I basically ended up with 2 almost-flat-as-a-pancake layers. Grrrrrrrr. I really hate wasting time and expensive ingredients. I'm talking about you eggs. So back to the drawing board. I had made a very successful and delicious <a href="http://allthatsleftarethecrumbs.blogspot.com/2017/05/genoise-with-raspberries-and-cream.html" target="_blank">sponge cake</a> years ago that became my go-to recipe, so I went back and took a look at that recipe and basically followed that technique and adjusted a couple of ingredients. These changes did result in a better cake, although in all honesty I still prefer my original recipe. In trying to research what went wrong I did see that the Queen of Baking, Mary Berry, suggests that you do not grease the sides of your baking pan when making a génoise or it may not rise at all. I've always used a baking spray and parchment, but I will give her suggestion a try on my next sponge cake to see if it does indeed produce a better cake.</div><div><br /></div><div><br /></div><div><span style="font-size: large;"><b><i>Rich Vanilla Génoise with Lemon Curd & Strawberries</i></b></span><div><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1Ie8ULN-kMsIYd53JNVC_Y2ejBXjX2I5qwg9owIaehRk/edit?usp=sharing" target="_blank">(Printer Friendly Recipe)</a></span></div><div><br /></div><div><b><i>Ingredients</i></b></div><div><ul style="text-align: left;"><li>4 large eggs, at room temperature</li><li>110g (½ cup) superfine sugar</li><li>1½ teaspoons vanilla extract</li><li>120g (1 cup) cake flour</li><li>30g (2 tablespoons) butter, melted and cooled to just warm</li></ul><div><b><i>Preparation</i></b></div></div><div><ol style="text-align: left;"><li>Set rack in the lower third of the oven and preheat to 180℃ (350℉).</li><li>Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper and then spray side and bottom with baking spray.</li><li>In a stand mixer or using a handheld electric beater, whisk the eggs and sugar at medium-high speed until pale.voluminous, and nearly quadrupled in volume (this will take about 8-10 minutes, and when you lift the whisk, you should see a ribbon fall back and not sink for about 10 seconds).</li><li>Add vanilla and whisk to incorporate.</li><li>Place a sieve over the bowl and sift in half of the flour, and using a rubber spatula fold the flour into the batter. Sift in the remaining flour and, again, fold in until no streaks of flour remain.</li><li>In a small bowl pour in the melted butter and then vigorously stir in about a cup of the batter. </li><li>Then, using the rubber spatula, fold in the melted butter mixture into the batter making sure to fold gently but decisively as you do not want to deflate the eggs but you also do not want the batter sitting on top of a puddle of butter.</li><li>Immediately pour the batter into the prepared pan and bake for 25 minutes, or until a cake tester inserted in the center comes out clean and the surface springs back when lightly pressed. You may also notice the cake starting to shrink away from the sides of the pan.</li><li>Invert onto a cooling rack and allow to come to room temperature.</li></ol><div><br /></div></div></div></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for April 2023 were ~</div></div><br /><b><i>Rich Vanilla Génoise</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/04/rich-vanilla-genoise-with-lemon-curd.html" target="_blank">All That's Left Are The Crumbs</a></li></ul><b><i>Concorde Chocolate Meringue and Mousse Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2023/04/20/concorde-chocolate-meringue-and-mousse-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/04/concorde-chocolate-and-meringue-mousse.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2023/04/concorde-chocolate-meringue-and-mousse.html" target="_blank">Karen's Kitchen Stories</a></li></ul><i><b>Pine Nut Weekend Cake</b></i><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2023/04/pine-nut-weekend-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://amandiebakes.blogspot.com/2023/04/pine-nut-weekend-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D5mxhdwBG0LiH_z4rIdIiw-LcGDOlgW3kRWqxv_9M4B619i6FRERnbvwiDBG0fCLaYELUQ3-t7XU-2q7DTIb92eCMf9rRmXw1ePi1LV-Y8la2sd--7NeC3mDZoYx24x_wMvHWY6j8I-o0IIU3SvozLbhiQNmZjje-qzQW0k1E18Mz71M8xh26udx/s3024/Rich%20Vanilla%20Ge%CC%81noise%207.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D5mxhdwBG0LiH_z4rIdIiw-LcGDOlgW3kRWqxv_9M4B619i6FRERnbvwiDBG0fCLaYELUQ3-t7XU-2q7DTIb92eCMf9rRmXw1ePi1LV-Y8la2sd--7NeC3mDZoYx24x_wMvHWY6j8I-o0IIU3SvozLbhiQNmZjje-qzQW0k1E18Mz71M8xh26udx/w640-h640/Rich%20Vanilla%20Ge%CC%81noise%207.heic" width="640" /></a></div><br /><div><br /></div>
All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-56584459832000019982023-03-19T03:00:00.003-10:002023-04-16T12:03:04.619-10:00Chocolate Corks ~#TheCakeSliceBakers<div style="text-align: center;">These Chocolate Corks are also know as Bouchon au Chocolat. These little cakes have a brownie-like exterior </div><div style="text-align: center;">and a molten chocolate interior, making them a perfect little mouthful of deliciousness.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaDv-63RyXQY01RA6BuTR4NpNyr47IJZNJjtNxxVspE9Hz0sh7dB96OK5g3HMUT2Zvgx-auuiBnploqZYtnajx4H0IduDiw6szic4pU5hSN8e1vs5XoM4stoxwZYV7mGgkGnQn9LuUMUSu-lyp3V-_J-iy-YjmoCi1w4VN1M_qFwAPgBpTK7bRZd7/s3024/Chocolate%20Corks%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKaDv-63RyXQY01RA6BuTR4NpNyr47IJZNJjtNxxVspE9Hz0sh7dB96OK5g3HMUT2Zvgx-auuiBnploqZYtnajx4H0IduDiw6szic4pU5hSN8e1vs5XoM4stoxwZYV7mGgkGnQn9LuUMUSu-lyp3V-_J-iy-YjmoCi1w4VN1M_qFwAPgBpTK7bRZd7/w640-h640/Chocolate%20Corks%201.heic" width="640" /></a><span><a name='more'></a></span></div><div class="separator" style="clear: both; text-align: left;"> </div><div>The Cake Slice Bakers continue to bake through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gateau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMR0mXU36lQK3dGrAaNb6ZGdDgwU6nMZt31u6xLf9BzG54toT4kUryX3r6BtM1O1DPGMLPeA50PU1l5SWE3AzI6UbtjlAXxbExXYjxUKDRS03eBRFxgHZy_94HRaoWfbjPB5Og3pCb3_R9hwj9tsLUTRk6jsW5Bb2ftiLDmgF7jI_1lqb02Zs9cZK/s3024/Chocolate%20Corks%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMR0mXU36lQK3dGrAaNb6ZGdDgwU6nMZt31u6xLf9BzG54toT4kUryX3r6BtM1O1DPGMLPeA50PU1l5SWE3AzI6UbtjlAXxbExXYjxUKDRS03eBRFxgHZy_94HRaoWfbjPB5Og3pCb3_R9hwj9tsLUTRk6jsW5Bb2ftiLDmgF7jI_1lqb02Zs9cZK/w640-h640/Chocolate%20Corks%203.heic" width="640" /></a></div><br /><div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Chocolate Corks, Blood Orange, Semolina and Almond Upside-Down Cake, and Flourless Brown Butter Hazelnut Torte. I really wanted to bake the Hazelnut Torte but everywhere seemed to be out of stock with regards to hazelnuts when I was trying to bake, so I had to go with the Chocolate Corks instead.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17TnHO_E55xWcMDt5jwMGsq4IL_9b6xOzofjmH-U-ortclHEHqLPr3j1-5t0RC_ZSKFCcAn-q0HsrlIa3Z7jKA9_cT0iG8o0s6CDn86K6NK3yXfH7FgWe5Y89gUXd_Q4h-1Q3NoAnADsyMPWPYiclTF_lj0u3SOPP3F79ShoY-t7laStPZFtip7UV/s3024/Chocolate%20Corks%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17TnHO_E55xWcMDt5jwMGsq4IL_9b6xOzofjmH-U-ortclHEHqLPr3j1-5t0RC_ZSKFCcAn-q0HsrlIa3Z7jKA9_cT0iG8o0s6CDn86K6NK3yXfH7FgWe5Y89gUXd_Q4h-1Q3NoAnADsyMPWPYiclTF_lj0u3SOPP3F79ShoY-t7laStPZFtip7UV/w640-h640/Chocolate%20Corks%202.heic" width="640" /></a></div><div><br /></div><div><br /></div>These little cakes are quick to put together but I did have issue with them sticking to the pan, even though I made sure to butter then well. If I make them again I will most likely try to find a silicone mold and hopefully that will take out the stress of un-molding them.<div><br /><div><br /></div><div><b style="font-size: x-large;"><i>Chocolate Corks/Bouchon au Chocolat</i></b></div><div style="text-align: left;"><span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1HKFvrjH6kv2rALlqArfbUfApvBy3xPV18nfmR6MLK2s/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span></div><div style="text-align: left;"><span style="font-size: x-small;"><i><br /></i></span></div><div style="text-align: left;"><i><b>Ingredients</b></i></div><div style="text-align: left;"><ul style="text-align: left;"><li>2 tablespoons hot espresso</li><li>2 tablespoons unsweetened cocoa powder</li><li>1 tablespoon dark rum</li><li>115g bittersweet chocolate, around 70% cacao</li><li>90g (6 tablespoons) butter</li><li>1 large egg, at room temperature</li><li>35g (3 tablespoons) light brown sugar</li><li>50g (¼ cup) granulated sugar</li><li>40g (⅓ cup) cake flour</li><li>½ teaspoon baking powder</li><li>¼ teaspoon fine sea salt</li><li>45g mini bittersweet chocolate chips or bittersweet chocolate</li><li>1 tablespoon powdered sugar</li></ul></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 180℃ (350℉).</li><li>If using metal molds, butter them and if using silicone molds simply place them on a baking sheet.</li><li>Pour the hot espresso over the cocoa powder and stir to dissolve, then add the rum and stir to combine; set aside.</li><li>In a double boiler, melt the chocolate and butter together; remove from the heat.</li><li>In a stand mixer or using handheld electric beaters, whisk the egg to break it up.</li><li>Add the light brown and granulated sugars to the egg and whisk until homogenous.</li><li>Add the espresso-cocoa mixture and the butter chocolate mixture to the egg mixture and whisk until smooth.</li><li>Place a sieve over the mixing bowl and sift in the flour, baking powder, and salt, folding the dry ingredients into the batter with a rubber spatula.</li><li>Add the mini chocolate chips and fold them into the mixture.</li><li>Spoon the batter into the bouchon molds and bake for 20-22 minutes, or until a knife inserted in the center comes out clean with only a few crumbs.</li><li>Transfer to a cooling rack.</li><li>After about 20 minutes, unmold the bouchons.</li><li>Serve them top side up, lightly dusted with the powdered sugar.</li></ol></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for March 2023 were ~<br /></div></div><div><br /></div><br /><b><i>Chocolate Corks</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/03/chocolate-corks-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/03/chocolate-corks-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="https://www.karenskitchenstories.com/2023/03/chocolate-corks-bouchons-au-chocolat.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Blood Orange, Semolina and Almond Upside-Down Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/03/cara-cara-orange-semolina-and-almond.html" target="_blank">A Day in the Life on the Farm</a></li></ul><div><br /></div><b><i>Flourless Brown Butter Hazelnut Torte</i></b><div><ul style="text-align: left;"><li>no one from the group choose to bake this cake</li></ul><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6BboIbVV5CF2yhMPM5Kiqd4tzdkvozwKIPt0ILN-pIsr3MOKY7f9P0xBEGZZMVWGn6ruUW7Dk38l7wdnQUr1cwiNq1k0-B8U13fkCOqnJe4fYY1fI4ahEZ4mJC9IpTtE-rQIKMccKHpReNxHfQlIJBfpchlXts91Q6GAu01m-2fzRCNm0Uhc_xZD/s3024/Chocolate%20Corks%204%5C.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6BboIbVV5CF2yhMPM5Kiqd4tzdkvozwKIPt0ILN-pIsr3MOKY7f9P0xBEGZZMVWGn6ruUW7Dk38l7wdnQUr1cwiNq1k0-B8U13fkCOqnJe4fYY1fI4ahEZ4mJC9IpTtE-rQIKMccKHpReNxHfQlIJBfpchlXts91Q6GAu01m-2fzRCNm0Uhc_xZD/w640-h640/Chocolate%20Corks%204%5C.heic" width="640" /></a></div><br /><div><br /></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-26890062592482953082023-02-20T00:00:00.003-10:002023-02-21T17:58:47.333-10:00Olive Oil Cake ~ #TheCakeSliceBakers<div style="text-align: center;">Olive oil adds a distinct fruitiness to this cake and the addition of orange and lemon zest, </div><div style="text-align: center;">as well as a little cardamom, balances everything out. A little powdered sugar and </div><div style="text-align: center;">some candied orange slices are the perfect finishing touch.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSiQe-FHZ4KMmErRa0c6L2dyEkkXotxrtkJKMaQSEBwEFCU-uI0bcm6mJ3ozwx3dPrQQ7Y7r3Kp4-iTqBuNbjpaWo__YK2a2KHChYKMuFcYtK2mxJAWHECFw5pxyEtb6EWFyMzXLAaZhW6EJaB30qgFz5a6i8u60ZAsmGWmpjyEAhECTXtDQA4gZ7/s2985/Olive%20Oil%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2985" data-original-width="2985" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSiQe-FHZ4KMmErRa0c6L2dyEkkXotxrtkJKMaQSEBwEFCU-uI0bcm6mJ3ozwx3dPrQQ7Y7r3Kp4-iTqBuNbjpaWo__YK2a2KHChYKMuFcYtK2mxJAWHECFw5pxyEtb6EWFyMzXLAaZhW6EJaB30qgFz5a6i8u60ZAsmGWmpjyEAhECTXtDQA4gZ7/w640-h640/Olive%20Oil%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;">The Cake Slice Bakers are baking through - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1">Gateau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano this year. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7W8M4eTm0tA6TX9331HM9WqNg9XQzHb8uLPPoIRob1YICxtQfhz9KhN2KMeap7uSsqKUsZcOiPHDIp7QC4j8_SJQISbm3poRYWo1Fh06d9n985qTaoQl83FMR9UJFqcwCLV3pzC2b8Touzw2gOg-0yWZt3OowBOe1Cem1RNoI3BrQoK14kpCn0ev/s3024/Olive%20Oil%20Cake%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7W8M4eTm0tA6TX9331HM9WqNg9XQzHb8uLPPoIRob1YICxtQfhz9KhN2KMeap7uSsqKUsZcOiPHDIp7QC4j8_SJQISbm3poRYWo1Fh06d9n985qTaoQl83FMR9UJFqcwCLV3pzC2b8Touzw2gOg-0yWZt3OowBOe1Cem1RNoI3BrQoK14kpCn0ev/w640-h640/Olive%20Oil%20Cake%203.heic" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Spelt Chocolate and Coffee Cake, Dorie and Pierre's Ispahan Cake, and Olive Oil Cake. My original choice was the spelt cake, but since my husband is trying to follow a more Mediterranean diet, I thought I may be able to tempt him with a cake that included olive oil. Yep, I know cake is not traditionally part of that diet, but you do what you have to do.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQQr7MfKcnzTUcbtmdqVatsV6H18UXIZ-pHjl42kQGlgWq8BeVyHzwe6RycFGPWeV7WhzCuMRZMpomD8UljaCr-qBoTqMnqoJXGXAyBLNuD863-m5xX_F8AvusCVDZsZjj884u44432deZSAkxyxj29HgKvRDG9y703cVzjhwPkxKEGeAHkufGctH/s2696/Olive%20Oil%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2696" data-original-width="2696" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQQr7MfKcnzTUcbtmdqVatsV6H18UXIZ-pHjl42kQGlgWq8BeVyHzwe6RycFGPWeV7WhzCuMRZMpomD8UljaCr-qBoTqMnqoJXGXAyBLNuD863-m5xX_F8AvusCVDZsZjj884u44432deZSAkxyxj29HgKvRDG9y703cVzjhwPkxKEGeAHkufGctH/w640-h640/Olive%20Oil%20Cake%204.heic" width="640" /></a></div><br /><div><div><br /></div><div>The batter for this cake was the complete opposite of last months cake, which was quite dense. This batter is quite thin and I worried about how long it would take in the oven to become an actual cake. I should not have doubted it for a moment as it turned out perfectly. This cake is wonderfully moist thanks to the olive oil. It may sound strange to use olive oil in a cake rather than vegetable oil, but you can't really taste it other than a fruitiness and a slight herbal taste. Citrus pairs perfectly with this cake and I think it would be fun to experiment with other types of citrus than just orange and lemon. I used some navel and blood oranges to candy for the topping, but next time I am going to add blood orange zest and blood orange juice. It should give a nice pink tinge to the cake. The only downside to this recipe is that it tasted like there was too much sugar, so I am going to experiment with lowering the amount and will amend the recipe when I find the perfect balance.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkRnpkTY-k-_GNleazjctz8-ujpGg7ddO4TvQ43rAw2F0hEaEDH6Pek6p6FmMIAs7Iegh8WuFOswEKeSBUUmEFPDL-GQHv2IBPOfiCH6HFBGSCsDDeabmWXaFbeIJKTRbWS7jgZA4Txyv-pvT5JvII7TA1KokgkDNLRSxp9lQz5Gz656iCJ-Rv5SO/s3024/Olive%20Oil%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvkRnpkTY-k-_GNleazjctz8-ujpGg7ddO4TvQ43rAw2F0hEaEDH6Pek6p6FmMIAs7Iegh8WuFOswEKeSBUUmEFPDL-GQHv2IBPOfiCH6HFBGSCsDDeabmWXaFbeIJKTRbWS7jgZA4Txyv-pvT5JvII7TA1KokgkDNLRSxp9lQz5Gz656iCJ-Rv5SO/w640-h640/Olive%20Oil%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div><div style="text-align: left;"><b style="font-size: x-large;"><i>Olive Oil Cake</i></b></div><div style="text-align: left;"><span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1PeM-raKxu2zd6zMbahi16O0dICiRnMploX5CsxuFF94/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Ingredients</i></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>240g (2 cups) all-purpose flour</li><li>15g (1 tablespoon) baking powder</li><li>pinch salt</li><li>250g (1¼ cups) granulated sugar</li><li>3 large eggs, room temperature</li><li>130ml (¾ cup) extra-virgin olive oil</li><li>155ml (¾ cup) whole milk</li><li>2 teaspoons orange zest</li><li>1 teaspoon lemon zest</li><li>juice of one large orange</li><li>2 teaspoons ground cardamom</li></ul></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Preparation</i></b></div><div style="text-align: left;"><ol style="text-align: left;"><li>Preheat oven to 180℃ (350℉).</li><li>Spray a 23cm (9-inch) springform pan with baking spray and line it with a round of parchment; set aside.</li><li>Stir together the flour, baking powder, salt, and cardamom in a small bowl; set aside.</li><li>In a stand mixer, beat the eggs and the sugar until fluffy and pale yellow.</li><li>One by one, with the mixer on low, add the olive oil, milk, orange and lemon zest, and the juice. </li><li>Raise the speed to medium and continue to beat for another minute or two, until homogenous.</li><li>Fold in the flor mixture with a rubber spatula until just blended.</li><li>Pour the batter into the prepared pan and bake for 345 minutes, or until golden brown and a cake tester inserted in the center comes out clean.</li><li>The cake is equally delicious eaten warm or cold, and will stay fresh for a few days thanks to the olive oil.</li></ol></div><div style="text-align: left;"><br /></div></div></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for February 2023 were ~<br /><br /></div></div><br /><br /><b><i>Olive Oil Cake</i></b><div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/02/olive-oil-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com/2023/02/20/olive-oil-cake-with-citrus-zest/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/02/olive-oil-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Spelt Chocolate and Coffee Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/02/spelt-chocolate-and-coffee-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/02/spelt-chocolate-and-coffee-cake.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b style="font-style: italic;">Dorie and Pierre's Ipsahan Cake</b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/2023/02/dorie-and-pierres-ispahan-cake.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC88KDWT4hyrzkpLLO8j0jS0wQUQI3bZD3II5cHMSoc7kHdCy-Ujt1klNltfAZwdlgF-xWmk_y-emGjiTHtZZq1jS0wdBT7d1Fj3_Zu_1EHiKNNJ3DHY9Kb_fKW4A3ur5ttx-8FGhq_564M373XTlTjwPDUk12UzyNgc6Zmtrxd64EYejGwfvu-Hhn/s3024/Olive%20Oil%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC88KDWT4hyrzkpLLO8j0jS0wQUQI3bZD3II5cHMSoc7kHdCy-Ujt1klNltfAZwdlgF-xWmk_y-emGjiTHtZZq1jS0wdBT7d1Fj3_Zu_1EHiKNNJ3DHY9Kb_fKW4A3ur5ttx-8FGhq_564M373XTlTjwPDUk12UzyNgc6Zmtrxd64EYejGwfvu-Hhn/w640-h640/Olive%20Oil%20Cake%206.heic" width="640" /></a></div><br /><div><br /></div><div><div><div><div></div></div></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com0tag:blogger.com,1999:blog-2346387721041285250.post-68664694147761914192023-01-20T00:00:00.006-10:002023-01-20T05:17:50.797-10:00Apple and Calvados Cake from Normandy ~ #TheCakeSliceBakers<div style="text-align: center;">This Apple and Calvados Cake from Normandy has pieces of tart apples and earthy walnuts, nestled in a tender and buttery cake. With a hint of Calvados this French apple cake is the essence of simplicity.<br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RoXIfc2cHZ6IDotHKece4AHL4Ge8gSedyXDcYhgJnN_bBleVosPDKKCjOz80cR7_nNsEl_dvDWwpfbla_caS8kXZOT9ZuwzuBV7utkITc94aIaU7_wKcHQq4y3YWOUzN6p3Iop244vIsa7VxC7KJyan2qJonF6JjaS_3QwUVDw8ypnj0gcxh8eXG/s3024/Apple%20and%20Calvados%20Cake%20from%20Normandy%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RoXIfc2cHZ6IDotHKece4AHL4Ge8gSedyXDcYhgJnN_bBleVosPDKKCjOz80cR7_nNsEl_dvDWwpfbla_caS8kXZOT9ZuwzuBV7utkITc94aIaU7_wKcHQq4y3YWOUzN6p3Iop244vIsa7VxC7KJyan2qJonF6JjaS_3QwUVDw8ypnj0gcxh8eXG/w640-h640/Apple%20and%20Calvados%20Cake%20from%20Normandy%202.heic" width="640" /></a><span><a name='more'></a></span></div><div>The Cake Slice Bakers are excited to announce the new cake-centric cookbook they will bake through in 2023 - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=188JBPEHXNLOW&keywords=gateaux+french+cake+cookbook&qid=1674183636&sprefix=gateau%2Caps%2C313&sr=8-1" target="_blank">Gateau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. Aleksandra, a James Beard Award–winning writer, shares her secrets of the cakes Parisians like to bake at home. Recipes such as a simple yogurt cake, a surprisingly easy Bûche De Noël, and Walnut Pear and Roquefort Madeleines will show you the surprising simplicity of a French cake.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WFdkmaBVvqyr5OfuV4tSSGpiRLk2fi8_6zMQS-8Brdb9KXbO84hUTHyf62-cF9Zr4BbfLtSBDY9r8cR456iyXLhIgaQ--jWenFX3cLt-yGftYj5MUptC31pFXDJ4MwdgddZeHXQw3sr6eekdeAcZyzwehkJg-aYxyPmPuIIhBSRtfVNxUXFNf5BI/s3024/Apple%20and%20Calvados%20Cake%20from%20Normandy%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2960" data-original-width="3024" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WFdkmaBVvqyr5OfuV4tSSGpiRLk2fi8_6zMQS-8Brdb9KXbO84hUTHyf62-cF9Zr4BbfLtSBDY9r8cR456iyXLhIgaQ--jWenFX3cLt-yGftYj5MUptC31pFXDJ4MwdgddZeHXQw3sr6eekdeAcZyzwehkJg-aYxyPmPuIIhBSRtfVNxUXFNf5BI/w640-h626/Apple%20and%20Calvados%20Cake%20from%20Normandy%204.heic" width="640" /></a></div><br /><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were <span style="font-family: inherit;">Apple and Calvados Cake from Normandy, Orange Blossom Honey Cake, and Flourless Chocolate and Red Wine Cake. It was so hard to choose just one of these cakes but I eventually selected the </span>Apple and Calvados Cake because the method of making the cake intrigued me.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuOhmtU72Iuab384y5k3mK-Vo_dp_m6st_TVEUyM0gPik8OhudrXb6HGCj7LZ3W-fzEQmDvGyWcUE4rszULtz6vbNXrvVflSv30sskrjVZE_KqahZitdoLv-wVU1wPmWyw0GITl4ZzaV3KRmogX9b7rRDSXeWameBdRQS2e6Cpa988lsukBkzXXY5/s3024/Apple%20and%20Calvados%20Cake%20from%20Normandy%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQuOhmtU72Iuab384y5k3mK-Vo_dp_m6st_TVEUyM0gPik8OhudrXb6HGCj7LZ3W-fzEQmDvGyWcUE4rszULtz6vbNXrvVflSv30sskrjVZE_KqahZitdoLv-wVU1wPmWyw0GITl4ZzaV3KRmogX9b7rRDSXeWameBdRQS2e6Cpa988lsukBkzXXY5/w640-h640/Apple%20and%20Calvados%20Cake%20from%20Normandy%205.heic" width="640" /></a></div><br /><div><br /></div><div>To say this cake was easy to make is an understatement. The method itself was what made me chose this cake to bake - whisk the eggs and sugar, and then add the oil like you are making a mayonnaise? Um, sure but I am making a cake here. Throw the dry ingredients in and whisk again. What, no gently folding in? The batter is quite firm, so use your muscles to fold in the apples and walnuts. Then you bake the cake for more than a "normal" cake. Please, don't let any of this fool you into deciding to pass on this cake - Bake. This. Cake. You will not regret it. The flavor is amazing, the Granny Smith apples still a little crunchy, the walnuts add that wonderful nutty back note. It is also flavored with Calvados - which is an apple cider brandy and a Norman specialty from the northwest region of France - so good! I dusted the cake with a little powdered sugar and enjoyed it slightly warm from the oven which was just perfect.</div><div class="separator" style="clear: both;"> </div><div><span style="font-family: inherit;"><br /></span></div><div><div class="separator" style="clear: both;"><b><i><span style="font-size: large;">Apple and Calvados Cake from Normandy</span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1aTk3ur1DZMc3crRi096wHaRGQnsTuB7dG1FsQcNL1Ek/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Ingredients</i></b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>2 large eggs, at room temperature</li><li>400g (2 cups) granulated sugar</li><li>255ml (1 ½ cups) vegetable oil</li><li>45ml (¼ cup) Calvados</li><li>390g (3 ¼ cups) all-purpose flour</li><li>1 teaspoon baking soda</li><li>2 teaspoons ground cinnamon</li><li>pinch of salt</li><li>pinch of ground cloves</li><li>125g (1 cup) walnuts, coarsely chopped</li><li>3-4 baking apples (preferably Granny Smith), peeled and coarsely chopped</li><li>powdered sugar for dusting, if desired</li></ul></div><div class="separator" style="clear: both; text-align: left;"><b><i>Preparation</i></b></div><div class="separator" style="clear: both; text-align: left;"><ol style="text-align: left;"><li>Preheat the oven to 180 ℃ (350℉).</li><li>Spray a 9-inch springform or a 10-inch cake pan.</li><li>In the bowl of a stand mixer, whisk together the eggs and the sugar.</li><li>Add the oil as you would to make a mayonnaise, in the thin stream as you continue to whisk.</li><li>Add the Calvados while continuing to whisk.</li><li>Add the dry ingredients and whisk to incorporate.</li><li>Fold in the walnuts and the apples.</li><li>Pour into the prepared pan and bake for 85-90 minutes, or until a cake tester inserted in the center comes out clean.</li></ol></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" div="" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/s500/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhXKcAmDOVkxiET6_1_0HtEAvsHr2tqNYPkfZj64ryFpZ0gNNXZJhQw81bR41i3VmgrBgsA6sjGN5nrNMf6S-rzB2uUpzXOPJkdb_zKIp5vcOcXcEYEcZlb7JVCV03EnxZvFlmHGOEUzbkUhoJXRJ4JIenZTxRXm4FZ0YMQeD8iEpkhn3wKgThKcO/w324-h400/Gateau%20-%20The%20Surprising%20Simplicity%20of%20French%20Cakes.jpeg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>It is a new year and a new book - <a href="https://www.amazon.com/Gateau-Surprising-Simplicity-French-Cakes/dp/1982169737/ref=sr_1_1?crid=YL7QL019UL9M&keywords=gateau+cookbook&qid=1673910070&sprefix=gateau+cookbook%2Caps%2C204&sr=8-1" target="_blank">Gâteau: The Surprising Simplicity of French Cakes</a> - and our choices for January 2023 were ~<br /><br /></div></div><br /><b><i>Apple and Calvados Cake from Normandy</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2023/01/apple-and-calvados-cake-from-normandy.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2023/01/apple-and-calvados-cake-from-normandy.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Orange Blossom Honey Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/2023/01/orange-blossom-honey-cake.html" target="_blank"><span style="font-family: inherit;">Amandie Bakes</span></a></li></ul><br /><b><i>Flourless Chocolate and Red Wine Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2023/01/flourless-chocolate-and-red-wine-cake.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://myrecipereviews.com/2023/01/20/flourless-chocolate-and-red-wine-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2023/01/flourless-chocolate-and-red-wine-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ve6L2fjtJVGgoFDd0fv9qZ-2O26XNdkH8biE9kFKTp0mXYGC9PPlwF7FmTQ8hfAtCUymu6dVj-g7kr4rCXXUQmWr1ue9prwkv2-eXPJ3yduaW0H4e2mraSMa7FD3EQz1GssGp6WNhGyE8OOA5mawEdydettHYRqvHR1qK1EItZeiYiftntwKcccn/s3024/Apple%20and%20Calvados%20Cake%20from%20Normandy%206.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ve6L2fjtJVGgoFDd0fv9qZ-2O26XNdkH8biE9kFKTp0mXYGC9PPlwF7FmTQ8hfAtCUymu6dVj-g7kr4rCXXUQmWr1ue9prwkv2-eXPJ3yduaW0H4e2mraSMa7FD3EQz1GssGp6WNhGyE8OOA5mawEdydettHYRqvHR1qK1EItZeiYiftntwKcccn/w640-h640/Apple%20and%20Calvados%20Cake%20from%20Normandy%206.heic" width="640" /></a></div><br /><div><br />
</div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com4tag:blogger.com,1999:blog-2346387721041285250.post-84499461857784635662022-12-20T00:00:00.013-10:002022-12-20T08:32:38.907-10:00Best-Ever Chocolate Zucchini Bundt Cake ~ TheCakeSliceBakers<div style="text-align: center;">This Best-Ever Chocolate Zucchini Bundt Cake is so chocolaty, tender, and moist and a <br />breeze to make. You would never guess that a vegetable contributes to its deliciousness.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOD9C6YJJjYUzaIZr2rry1uQg1almjoNaoCSPHZ0POiSsLeGVcg63duzRHCz3E_h8WHkXWMcRonk29wyksJs-m4b-XEX1szQxSl_7JL7pNusg3GEU9PcA9JAWAZDdB0bPFJlSm99wlE7O6uk7p00doDMluyiMuuSyq_yTtXtQGnM9VLDnN76dShmb/s2990/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2990" data-original-width="2990" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOD9C6YJJjYUzaIZr2rry1uQg1almjoNaoCSPHZ0POiSsLeGVcg63duzRHCz3E_h8WHkXWMcRonk29wyksJs-m4b-XEX1szQxSl_7JL7pNusg3GEU9PcA9JAWAZDdB0bPFJlSm99wlE7O6uk7p00doDMluyiMuuSyq_yTtXtQGnM9VLDnN76dShmb/w640-h640/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><div><br /></div>This is the final cake that the The Cake Slice Bakers are baking from <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. This has been such a wonderful book to bake from, and I am sure it will be a cookbook that I turn to over and over again. Each recipe was easy to follow and produced delicious results. It really does has something for everyone, no matter what your experience level is. Stay tuned as we will soon be announcing the book we will bake from next year!<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvFbIJZs_mtFg31Zh7m5gy2uwOjNZph3Givszd08yq2mj8x7cpp5u1LM-LgR6MTCpdNaNMia4IcONIx5Z8Rmp8d95Ur8oTGP0O7px-AAXBC2ZMp-aKJ5CTHVZsaGNnNlVzHVY-ToT8_xTcHj1DvpGs3jC8Bvxb5c034wjKlqCQtVHhEDFs2ZfI_N4/s3024/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvFbIJZs_mtFg31Zh7m5gy2uwOjNZph3Givszd08yq2mj8x7cpp5u1LM-LgR6MTCpdNaNMia4IcONIx5Z8Rmp8d95Ur8oTGP0O7px-AAXBC2ZMp-aKJ5CTHVZsaGNnNlVzHVY-ToT8_xTcHj1DvpGs3jC8Bvxb5c034wjKlqCQtVHhEDFs2ZfI_N4/w640-h640/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%202.heic" width="640" /></a></div><br /><div><br /><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Each month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. However, the tradition for our final bake in December is the choice of any cake in the book. Since my daughter is visiting us from Australia I gave her the choice of which cake I should bake, and after some deliberation she choose the Best-Ever Chocolate Zucchini Bundt Cake. Chocolate cake is always a good idea.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRT0y2x5o0fcb5e0GLr64rCWyZFTN3UB18nzekyvQKLXWICR6DX0oyCt0iJEkrkakcT-zISNp9ZLhZr3rXSaYhfsDmIRFm9OEQoiDfi7JopHmzCeEVl_CZfyFCy7ai6tc31YlkntwMtmJqi1KelRDug_ds95erJGVv4yvQ9rtQjL6VuVaOiaNPPwLl/s3024/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRT0y2x5o0fcb5e0GLr64rCWyZFTN3UB18nzekyvQKLXWICR6DX0oyCt0iJEkrkakcT-zISNp9ZLhZr3rXSaYhfsDmIRFm9OEQoiDfi7JopHmzCeEVl_CZfyFCy7ai6tc31YlkntwMtmJqi1KelRDug_ds95erJGVv4yvQ9rtQjL6VuVaOiaNPPwLl/w640-h640/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%203.heic" width="640" /></a></div><br /><div><br /></div><div>Not sure whoever thought wow I have so many zucchinis so I am going to add them to my chocolate cake, but they deserve a trophy. The shredded zucchini in this cake keeps it moist for days. This cake has such a wonderful deep chocolate flavor, and even though it was a mistake compared to the recipe, I did not see that I was supposed to melt the chocolate and used chocolate chips instead and just threw them in the batter at the end. Most of them melted in the cake but some son the surface stay somewhat intact until you bit into them and it was delicious. This is yet another of Zoë's cakes that is quick and easy to put together and produces a winner.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzOmmrKSSdc4igI5VjBUfcr7-olFOQtHIJe1wgiY2jv31k4UEcE5xSg5HPpDcZCaCnlB1q0tb7TPQ1L5slRHia_SW_-wil6GS7XT0xRaWnsegJesRo92owzo2qVeR3NDl6gv_Kp9t1RL2JG7K5whbU11QV4OWXgQIH6GCS8i_ZS4arAvpprXSWJNl/s3024/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyzOmmrKSSdc4igI5VjBUfcr7-olFOQtHIJe1wgiY2jv31k4UEcE5xSg5HPpDcZCaCnlB1q0tb7TPQ1L5slRHia_SW_-wil6GS7XT0xRaWnsegJesRo92owzo2qVeR3NDl6gv_Kp9t1RL2JG7K5whbU11QV4OWXgQIH6GCS8i_ZS4arAvpprXSWJNl/w640-h640/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%204.heic" width="640" /></a></div><br /><div><br /></div><div><div><br /></div><div><b><i><span style="font-size: large;"><br /></span></i></b></div><div><b><i><span style="font-size: large;">Best-Ever Chocolate Zucchini Bundt Cake </span></i></b></div><div><div><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1wJz3JaKwtWoicA8JQUK-jupTtBOZeQIw3QOWTukRyJc/edit?usp=sharing" target="_blank">(Printer Friendly Recipe)<br /></a></span></i><br /></div><div><i style="font-weight: bold;">Ingredients</i><br /><ul style="text-align: left;"><li>50g (⅔ cup) Dutch-processed cocoa powder plus more for dusting</li><li>270g (2 ¼ cups) all-purpose flour</li><li>1 teaspoon baking soda</li><li>1 teaspoon kosher salt</li><li>110g (½ cup) unsalted butter, at room temperature</li><li>200g (1 cup) lightly packed brown sugar</li><li>150g (¾ cup) granulated sugar</li><li>120ml (½ cup) mild-flavored oil such as vegetable oil</li><li>1 teaspoon vanilla extract</li><li>2 eggs, at room temperature</li><li>120g (½ cup) plain full-fat yogurt or sour cream</li><li>315g (2 cups) packed grated unpeeled zucchini</li><li>115g (4 oz) bittersweet or semisweet chocolate, melted and cooled to room temperature</li></ul><br /><b><i>Preparation</i></b><br /><ol style="text-align: left;"><li>Preheat the oven to 165℃ (325℉).</li><li>Spray a 2.8L (12-cup) bundt pan with baking spray.</li><li>In a medium bowl, sift together the flour, baking soda, salt, and 50g (⅔ cup) cocoa powder, sifting to remove any lumps.</li><li>In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.</li><li>Turn the mixer speed to low, add both sugars to the butter, and mix until incorporated.</li><li>Drizzle in the oil and vanilla, turn the speed to medium-high, and beat until very light and fluffy, about 5 minutes, scraping the bowl often for even incorporation.</li><li>Turn the speed to medium-low and add the eggs, one at a time, beating just until combined, scraping the bowl after each addition.</li><li>Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined.</li><li>Add half the yogurt, mixing until incorporated.</li><li>Repeat with another one-third flour, then the remaining yogurt, and finish with the final one-third flour, scraping the bowl and paddle after each addition.</li><li>Remove the bowl from the mixer and stir in the zucchini until it is evenly distributed.</li><li>Then add the chocolate and stir until combined.</li><li>Pour the batter into the prepared pan, gently tapping the pan on the counter several times to make sure the batter has fully settled into the nooks of the bundt.</li><li>Bake until a tester comes out with moist crumbs, about 1 hour - DO NOT OVERBAKE.</li><li>Let the cake cool in the pan for 10 minutes, then flip it out onto a serving plate and dust the top with cocoa before serving.</li></ol><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
This is our last cake from <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a>, which has been a wonderfully delicious book to bake through. Stay tuned as we will be announcing the next cake-centric book we will be baking through in 2023 soon!</div><div><br /></div><div>Traditionally our last bake for the year is free choice, and our choices for December 2022 were ~<br /></div></div><div><br /></div><div><b><i>Best-Ever Chocolate Zucchini Bundt Cake</i></b></div><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><ul style="text-align: left;"><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><li><a href="http://allthatsleftarethecrumbs.blogspot.com/" target="_blank"></a><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/12/best-ever-chocolate-zucchini-bundt-cake.html" target="_blank">All That's Left Are The Crumbs</a></li></ul><div><br /></div><b><i>Chocolate Hazelnut Torte </i></b></div><div><ul style="text-align: left;"><li><a href="https://www.culinarycam.com/post/chocolate-hazelnut-torte" target="_blank">Culinary Cam</a></li></ul></div><div><b><i><br /></i></b></div><div><b><i>Yellow Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/12/a-birthday-celebration-featuring-yellow.html" target="_blank">A Day in the Life on the Farm</a></li></ul><br /><b><i>Angel Food Cake<br /></i></b><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2022/12/angel-food-cake-with-raspberry-whipped.html" target="_blank">Karen's Kitchen Stories</a></li></ul><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/12/angel-food-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Pineapple Upside-Down Cake</i></b><div><ul style="text-align: left;"><li><a href="http://camillecooks.com/2022/12/20/pineapple-upside-down-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Hot Milk Sponge Cake</i></b></div><div><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/12/20/hot-milk-sponge-cake/" target="_blank">My Recipe Reviews</a></li></ul><br /><b><i>Sticky Toffee Date Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://amandiebakes.blogspot.com/2022/12/sticky-toffee-date-cake.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div></div></div></div></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMeNKtzzWXJ1oePuCvwWU9bouy2DfLXJZvvq3nOd4Avgkk3UyXtIdcePALJ2HhKeNwsv8iGZ_eJR8Irs3PDntyJH0ULMaRg1DMHJMmOiPtAsfbshEsTWt52xLJS7CPnEPPjL7caeZFBCaUUGBWyJIysGFJSd_LOCVS2i7_5K1NvB28WDJ6GaLILSi/s3024/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMeNKtzzWXJ1oePuCvwWU9bouy2DfLXJZvvq3nOd4Avgkk3UyXtIdcePALJ2HhKeNwsv8iGZ_eJR8Irs3PDntyJH0ULMaRg1DMHJMmOiPtAsfbshEsTWt52xLJS7CPnEPPjL7caeZFBCaUUGBWyJIysGFJSd_LOCVS2i7_5K1NvB28WDJ6GaLILSi/w640-h640/Best-Ever%20Chocolate-Zucchini%20Bundt%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com2tag:blogger.com,1999:blog-2346387721041285250.post-32322235275148882732022-11-20T00:00:00.002-10:002022-11-20T06:22:26.513-10:00Vanilla Bean Pound Cake ~ #TheCakeSliceBakers<div style="text-align: center;"><span>This classic Vanilla Bean Pound Cake is </span>is rich and decadent and oh so buttery, </div><div style="text-align: center;">and perfection when topped with sliced strawberries and whipped cream.</div><div style="text-align: left;"><b><i><span><br /></span></i></b></div><div style="text-align: left;"><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhTr5VKis8EYXRE486khRCtQ-zjNt3Y7nduGukLuIvt1VQoZ9wPzVVkQZ3_g5l_kzdhxYZyLOSJxDBdgVQEW_Hg_sQoNxEhBu2xNgVQyQYXYnOB24vmaGoUU7VnspVyy8bXt0vgEdqkOqv-eiFDntHYVipuIEwOQHjNnYH8G0AKhlPyiafnxc7MYP/s3024/Vanilla%20Bean%20Pound%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhTr5VKis8EYXRE486khRCtQ-zjNt3Y7nduGukLuIvt1VQoZ9wPzVVkQZ3_g5l_kzdhxYZyLOSJxDBdgVQEW_Hg_sQoNxEhBu2xNgVQyQYXYnOB24vmaGoUU7VnspVyy8bXt0vgEdqkOqv-eiFDntHYVipuIEwOQHjNnYH8G0AKhlPyiafnxc7MYP/w640-h640/Vanilla%20Bean%20Pound%20Cake%202.heic" width="640" /></a></div></i></b></div><div style="text-align: left;"><b><i><div class="separator" style="clear: both; text-align: center;"><span><a name='more'></a></span></div></i></b></div><div style="text-align: left;"><b><i><span><br /></span></i></b></div>The Cake Slice Bakers are in their eleventh month of baking through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. We are almost finished baking through this cake-centric cookbook and what a joy it has been. Such great recipes - something for every occasion and every baker, no matter what their experience level is. This is a book that I will be baking from for a very long time.<div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JJAfKpKTpH7H38HQtIllFgDcTg-KVQzexMdec-Z1npbCmH_p0XOTTn6ZQ9-lwmykG-8R6m3PWRBByjZZskPtksLWawzxCOtFQJAL5Syclw0b3s8D3i9Qhbj4CnZ2ymvvIxDKAftFZWeBFcftxtha1JEU7bvpQQ8Tl3dnx6i1MdDF7b-5rcOt2t4_/s3024/Vanilla%20Bean%20Pound%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5JJAfKpKTpH7H38HQtIllFgDcTg-KVQzexMdec-Z1npbCmH_p0XOTTn6ZQ9-lwmykG-8R6m3PWRBByjZZskPtksLWawzxCOtFQJAL5Syclw0b3s8D3i9Qhbj4CnZ2ymvvIxDKAftFZWeBFcftxtha1JEU7bvpQQ8Tl3dnx6i1MdDF7b-5rcOt2t4_/w640-h640/Vanilla%20Bean%20Pound%20Cake%206.heic" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /><div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Vanilla Bean Pound Cake, Grandma Ellen's Trinidad Rum Cake, and Mod Yule Log. For me, you can't beat a pound cake, although I was tempted by the Mod Yule Log - which will go on my To Try List.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiceri49FyqGXTuzop2A5NGsP6bDy5NGcM2hhPRfR1gRxPtG8h5jC-LQBfFvuTccAOULOHxSHx7vJ_wWc1M_LmiQXX4hcNlSB-Z6TzOcLrs4c1QXBCU6_Kdteocu1hou5fM8QnZYxZ4XC505PRWNcbVAAdx_WZLJ9MDas1-tTKUlj1BivGg6Oqcdzc/s3024/Vanilla%20Bean%20Pound%20Cake%207.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiceri49FyqGXTuzop2A5NGsP6bDy5NGcM2hhPRfR1gRxPtG8h5jC-LQBfFvuTccAOULOHxSHx7vJ_wWc1M_LmiQXX4hcNlSB-Z6TzOcLrs4c1QXBCU6_Kdteocu1hou5fM8QnZYxZ4XC505PRWNcbVAAdx_WZLJ9MDas1-tTKUlj1BivGg6Oqcdzc/w640-h640/Vanilla%20Bean%20Pound%20Cake%207.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div>Not only was this a breeze to mise en place since the main ingredients were each a pound, it was quick to mix together and get in the oven, and it made two loaves. I loved the flavor of this cake and I served one loaf sliced and covered with strawberries and whipped cream and the other plain. This is a very versatile cake and you could switch it up adding citrus like orange or lime, or kick it up with some nice warm spices, or add some espresso powder for a coffee kick and top it with some chocolate-covered espresso beans. You may have noticed that this cake actually has no chemical leavener and instead relies on whipping lots of air into the butter until it is light and fluffy to create the rise in the oven. This cake is rich and decadent and quite dense, and oh so buttery.</div><div><div style="text-align: left;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: left;"><b><i><span style="font-size: large;">Vanilla Bean Pound Cake</span></i></b></div><div style="text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/17IZwUQUmuBHWJO3Jlqpeb5XQeL3L5565B0U7Dn03yWg/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div style="text-align: left;"><i><span style="font-size: x-small;"><br /></span></i></div><div style="text-align: left;"><i><b>Ingredients</b></i></div><div style="text-align: left;"><i>Cake ~</i></div><div style="text-align: left;"><ul style="text-align: left;"><li>455g (1 lb) butter, at room temperature</li><li>455g (1 lb) powdered sugar</li><li>30ml (2 tablespoons) vanilla extract</li><li>scraped seeds from one vanilla bean</li><li>4g (2 teaspoons) citrus zest (optional)</li><li>455g (1 1b) eggs (about 9 large), at room temperature</li><li>455g (1 1b) all-purpose flour</li><li>5g (1 teaspoon) kosher salt</li><li>120ml (½ cup) Powdered Sugar Icing</li></ul></div><div style="text-align: left;"><div><br /></div><div><i>Confectioners Sugar Icing ~</i></div><div><ul style="text-align: left;"><li>120g (1 cup) powdered sugar, sifted</li><li>45ml (3 tablespoons) heavy whipping cream, plus more as needed.</li></ul></div><div><i><br /></i></div><div><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 165℃ (350℉).</li><li>Generously spray two 20cm x 10cm (8in x 4in) loaf pans with baking spray and then line them with parchment paper.</li><li>In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth - about one minute.</li><li>Turn the mixer speed to low, add the powdered sugar to the butter, and mix until incorporated.</li><li>Turn the speed to medium-high and beat until very light and fluffy, about five minutes, scraping the bowl often for even incorporation.</li><li>Add the vanilla extract, vanilla seeds, and citrus zest (if using) and mix until incorporated.</li><li>Turn the speed to medium-low and add the eggs, one at a time, beating until just incorporated and scraping the bowl after every couple of eggs.</li><li>In a separate bowl, whisk together the flour and salt.</li><li>Add one-third of the flour mixture to the butter mixture, mixing on low speed just until combined.</li><li>Repeat with another one-third flour and then the final one-third, scraping the bowl and paddle after each addition.</li><li>Scrap the batter into the prepared pans, smoothing the tops and tapping the pans on the counter a few times to release excess bubbles.</li><li>Set the pans on a baking sheet and place in the oven.</li><li>Bake until the cakes are golden and a cake tester comes out clean, about 1 hour and 10 minutes.</li><li>Let the cakes cool in pans for 10 minutes, then invert onto serving plates and let cool completely.</li><li>Pour the icing over the cakes and let set before serving.</li></ol></div></div><div style="text-align: left;"><div><i>Confectioners Sugar Icing ~</i></div><div><ul></ul></div></div><div style="text-align: left;"><ol style="text-align: left;"><li>In a small bowl, combine the powdered sugar and cream, then stir with a spoon to mix into a thick paste.</li><li>Add additional cream, 30ml (1 tablespoon) at a time, to achieve a consistency that can be drizzled over your cake. You should be able to draw a line through the icing with the back of a spoon.</li><li>Use immediately.</li></ol><div><br /></div></div>
</div></div></div></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for November 2022 were ~</div></div><div><br /></div><br /><b><i>Vanilla-Bean Pound Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/11/vanilla-bean-pound-cake.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/11/orange-pound-cake-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2022/11/vanilla-bean-pound-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://myrecipereviews.com/2022/11/20/vanilla-bean-and-raspberry-pound-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="http://camillecooks.com/2022/11/20/vanilla-bean-pound-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Grandma Ellen's Trinidad Rum Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/11/grandma-ellens-trinidad-rum-cake.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Mod Yule Log</i></b><br /><ul style="text-align: left;"><li><a href="https://www.culinarycam.com/post/template-how-to-write-a-recipe-post-2-1" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://amandiebakes.blogspot.com/2022/11/mod-yule-log-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDi760qNBhpprr6jFykeZRHc49Fx6-GFt6MkAVDSlQCRE1NINEtCjEEYqr98mfeD7ALR2pQS9cKCBVCJKpJ2v5euECewFvvJLtKv1eHAIJUvfPPbLGaOWnYw3fu-xVO1Tn4e-ZkwdOdMevwJAAEkM5ROViCwkCUeprMy0PiiGm-ZY1yLd4u8nkq_M/s3024/Vanilla%20Bean%20Pound%20Cake%205.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDi760qNBhpprr6jFykeZRHc49Fx6-GFt6MkAVDSlQCRE1NINEtCjEEYqr98mfeD7ALR2pQS9cKCBVCJKpJ2v5euECewFvvJLtKv1eHAIJUvfPPbLGaOWnYw3fu-xVO1Tn4e-ZkwdOdMevwJAAEkM5ROViCwkCUeprMy0PiiGm-ZY1yLd4u8nkq_M/w640-h640/Vanilla%20Bean%20Pound%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>
All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com3tag:blogger.com,1999:blog-2346387721041285250.post-54120520557029431972022-10-20T00:00:00.002-10:002022-10-20T07:24:44.929-10:00Apple Cake with Honey-Bourbon Glaze ~ #TheCakeSliceBakers<div><div style="text-align: center;"> This Apple Cake with Honey-Bourbon Glaze is chock-full of apple and </div><div style="text-align: center;">spice flavor and would be the perfect treat on a cold fall afternoon.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2n_YTFkd5uZHnpwev5ZQR2UtX3S_HwjnWOdcPzMa5OUhCHNkSSnP6-DTx3wosTgVVgI9QJlbE7i2eLg0I9tlh9TjRBrKcC-sdcZpzYk9HaSI-d-ngaKamLjlZGJAIfQvFsdA92mG6DVjZ9c-YIl59-Bk-sjS-PeunYeEECkgFMcOA6zYfPIOSCEz/s3024/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2n_YTFkd5uZHnpwev5ZQR2UtX3S_HwjnWOdcPzMa5OUhCHNkSSnP6-DTx3wosTgVVgI9QJlbE7i2eLg0I9tlh9TjRBrKcC-sdcZpzYk9HaSI-d-ngaKamLjlZGJAIfQvFsdA92mG6DVjZ9c-YIl59-Bk-sjS-PeunYeEECkgFMcOA6zYfPIOSCEz/w640-h640/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%201.heic" width="640" /></a><span><a name='more'></a></span></div><br /><div style="text-align: left;">The Cake Slice Bakers are in their tenth month of baking through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. I seriously find it hard to believe that we only have two more months of baking through this book. It really has been a great cookbook, full of delicious cake recipes ranging from celebration cakes to simple quick breads. For those who may not have heard of Zoē François, she is a talented baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network.</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga61iPbaPea21eTJwQzj0PJrM5OPTwTqqazjMuXwYW8mQrS7raVBikg1xiMISnW3Xa3v8FVvND-23vdKsJNpEpeZLQx7qtAhx5NO_JsdQPcqG6mJKHGiT_bOAnpgu65UJe_RzAdCl2HnO2lDNyhmJ-bIg4HFBDSJtfVscAJINXIzxlOqOX1akhg0XB/s3024/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga61iPbaPea21eTJwQzj0PJrM5OPTwTqqazjMuXwYW8mQrS7raVBikg1xiMISnW3Xa3v8FVvND-23vdKsJNpEpeZLQx7qtAhx5NO_JsdQPcqG6mJKHGiT_bOAnpgu65UJe_RzAdCl2HnO2lDNyhmJ-bIg4HFBDSJtfVscAJINXIzxlOqOX1akhg0XB/w640-h640/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%202.heic" width="640" /></a></div><br /><div style="text-align: left;"><br /></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Apple Cake with Honey-Bourbon Glaze, Pumpkin-Mocha Swirl Bundt Cake, and Hot Chocolate Cake. Any of these would have been amazing to bake but I finally settled on the Apple Cake with Honey-Bourbon Glaze.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vUdoaMaKcyz8M-959HE7T-8RF0bJtB9SXGQc6BoPPoeYQbBviqS42bKCrMEfCQPHUbZy6MNifB-_QUBo2LvSJQR9QS2LmG8gBR2NIj_rF4XFtAx10fBknLKYsCfJuCEABxyqwqM_MflRsAftoSptLu246gGLomJeDsJb5WkCoojde31deFGq-Vf9/s3024/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1vUdoaMaKcyz8M-959HE7T-8RF0bJtB9SXGQc6BoPPoeYQbBviqS42bKCrMEfCQPHUbZy6MNifB-_QUBo2LvSJQR9QS2LmG8gBR2NIj_rF4XFtAx10fBknLKYsCfJuCEABxyqwqM_MflRsAftoSptLu246gGLomJeDsJb5WkCoojde31deFGq-Vf9/w640-h640/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%203.heic" width="640" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;">This cake is simple to put together as it only requires a bowl and a spoon to prepare the batter. The original recipe from Zoë's website called for hard apple cider, which I may have preferred since I am a huge fan of cider, but the bourbon paired well with it too. It is an extremely moist cake with lots of apple and spice flavor and my family did enjoy it. </span>I choose not to put the nuts in this time, but I definitely will next time as I feel like the added texture is needed to counterbalance the moistness of the cake.<span style="font-family: inherit;"> The only thing about the recipe that bothered me was the amount of oil and sugar in it. I much prefer to bake with butter than oil, so I may have to play around with the recipe to accommodate this </span>preference<span style="font-family: inherit;">, and also to see how much I can decrease the sugar and not affect the outcome of the cake.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRWHVTeaWyq0p7MKC7MlGmMV1B-hZhXn_-SsX--1AJv8sSlN3_wU-biqvOr5uxA2IzfGR5K22HWVMvJWkAGOLAKgzXkOYS83PVgpkDV09DSNaCnhrY1EH6Da9t96dIxk98M_DE4ZHOA1Qx-AI_IYfgvwH24AsuptL_dS-A_39UsQpqPKTg0YulyAO/s2810/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2742" data-original-width="2810" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRWHVTeaWyq0p7MKC7MlGmMV1B-hZhXn_-SsX--1AJv8sSlN3_wU-biqvOr5uxA2IzfGR5K22HWVMvJWkAGOLAKgzXkOYS83PVgpkDV09DSNaCnhrY1EH6Da9t96dIxk98M_DE4ZHOA1Qx-AI_IYfgvwH24AsuptL_dS-A_39UsQpqPKTg0YulyAO/w640-h624/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%204.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><span style="font-family: inherit;"><br /></span></div><div><div><b><i><span style="font-size: large;">Apple Cake with Honey-Bourbon Glaze</span></i></b></div><div><i><span style="font-size: x-small;"><a href="Apple Cake with Honey-Bourbon Glaze" target="_blank">Printer Friendly Recipe</a></span></i></div><div><br /><b><i>Ingredients<br /></i></b><i>Apple Cake ~</i></div><div><ul style="text-align: left;"><li>300ml (1¼ cups) mild-flavored oil</li><li>300g (1½ cups) granulated sugar</li><li>130g (⅔ cup) lightly packed brown sugar</li><li>10ml (2 teaspoons) pure vanilla extract</li><li>30ml (3 tablespoons) bourbon</li><li>3 eggs, at room temperature</li><li>300g (2 cups) packed grated apples, plus 300g (2 cups) apple chunks (about 4 medium apples)</li><li>240g (2 cups) all-purpose flour, plus 1 tbsp. for tossing with apple chunks</li><li>130g (1 cup) whole wheat flour</li><li>1 teaspoon baking soda</li><li>5g (1 tablespoon) ground cinnamon</li><li>3/4 tsp kosher salt</li><li>100g (1 cup) toasted, chopped walnuts (optional)</li></ul><i>Honey Glaze ~</i></div><div><ul style="text-align: left;"><li>60ml (¼ cups) heavy whipping cream</li><li>50g (¼ cup) granulated sugar</li><li>3 tablespoons honey</li><li>2 tablespoons bourbon</li><li>15g (1 tablespoon) butter</li><li>pinch kosher salt</li></ul><br /><i><b>Preparation</b></i></div><div><i>Apple Cake ~</i><br /><ol style="text-align: left;"><li>Preheat the oven to 165°C (325°F).</li><li>Spray a 2.8 liter (12-cup) Bundt pan with baking spray; set aside.</li><li>In a large bowl, combine the oil, both sugars, bourbon, vanilla, and eggs and stir with a spoon to mix. </li><li>Stir in the grated apples.</li><li>In a separate bowl, whisk together the 240g (2 cups) all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt.</li><li>Add dry ingredients to the apple mixture and mix only until it all comes together in a smooth batter.</li><li>Toss apple chunks and walnuts (if using) with the 1 tablespoon flour, then fold into the batter.</li><li>Pour the batter into the prepared pan, gently tapping the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.</li><li>Bake until a tester comes out clean, about 1 hour 15 minutes.</li><li>Let the cake cool in the pan for 15 minutes, then turn out onto a serving plate.</li></ol></div><div><i>Honey Glaze ~</i></div><div><ol style="text-align: left;"><li>In a medium saucepan over medium-low heat, combine the cream, granulated sugar, honey, bourbon, butter, and salt; stir to mix and then simmer for 2 minutes.</li><li>Drizzle half of the glaze over the still warm cake, saving the remaining glaze to drizzle over the cake when it is fully cooled and ready to serve.</li></ol></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for October 2022 were ~</div></div><br /><br /><i style="font-weight: bold;">Apple Cake with Honey Bourbon Glaze</i><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/10/apple-cake-with-honey-bourbon-glaze.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2022/10/apple-cake-with-honey-bourbon-glaze.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Pumpkin-Mocha Swirl Bundt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/10/20/pumpkin-mocha-swirl-bundt-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/10/pumpkin-mocha-swirl-bundt-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="http://camillecooks.com/2022/10/20/pumpkin-mocha-swirl-bundt-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b style="font-style: italic;">Hot Chocolate Cake</b><br /><ul style="text-align: left;"><li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/10/hot-chocolate-cake-thecakeslicebakers.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/10/hot-chocolate-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16DG-9p-FOWxWuAcEfKYKq2Rxvq9hqpiMbErT5VWTo-H4lbD1CHoKyW9FFWRQ6D1wpzbEfAaM5gQ7IgG1cqtPciLnaROKmdHjFbcaBsHo5LOzonq3C9tW_JrY3GiyK19pOVxb51gqUSzxiwCVdmwzf43uQP99u-__imT5MHcPreGoQSYnac0Yxh5r/s2860/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%206.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2860" data-original-width="2860" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg16DG-9p-FOWxWuAcEfKYKq2Rxvq9hqpiMbErT5VWTo-H4lbD1CHoKyW9FFWRQ6D1wpzbEfAaM5gQ7IgG1cqtPciLnaROKmdHjFbcaBsHo5LOzonq3C9tW_JrY3GiyK19pOVxb51gqUSzxiwCVdmwzf43uQP99u-__imT5MHcPreGoQSYnac0Yxh5r/w640-h640/Apple%20Cake%20with%20Honey%20Bourbon%20Glaze%206.heic" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com3tag:blogger.com,1999:blog-2346387721041285250.post-2133726883781174902022-09-20T00:00:00.004-10:002022-10-16T19:55:45.182-10:00Ultimate Carrot Cake ~ #TheCakeSliceBakers<div style="text-align: center;">This Ultimate Carrot Cake has the perfect amount spice, carrot, and fruit and the </div><div style="text-align: center;">Cream Cheese Frosting has a secret ingredient - the combination is absolutely delicious.</div><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaSeV5FQDT2jxmJkS9d1zwiVCdsaeqd-3x0OhEw3CUOOUPpXzTIfzSCWjbznqhsGokq7YFnySkWbFIW9w-aS7OPHlyI5Ol1afyTYgvVvSmkez1T5qeI3JHKf-VOVyV5go_fEc_Ek3r6YfRa45cHvptdzfp09M_YzF9Wb-s1TNgMRjT2XldlnV338S/s3024/Ultimate%20Carrot%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaSeV5FQDT2jxmJkS9d1zwiVCdsaeqd-3x0OhEw3CUOOUPpXzTIfzSCWjbznqhsGokq7YFnySkWbFIW9w-aS7OPHlyI5Ol1afyTYgvVvSmkez1T5qeI3JHKf-VOVyV5go_fEc_Ek3r6YfRa45cHvptdzfp09M_YzF9Wb-s1TNgMRjT2XldlnV338S/w640-h640/Ultimate%20Carrot%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The Cake Slice Bakers are in their ninth month of baking through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. This is one of my favorite books that we have baked through, full of amazing cake recipes ranging from elaborate cakes with intricate decorations to simply delicious quick breads. And for those who may not have heard of Zoē François, she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network. So far every recipe I have tried has been a winner and there really is a cake for everyone in this book.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0gCL7TzwIGwjBJNjRuR9Q18SP04LmozgSFiDvsoD9VNVh47NGP-1eT6k5lbncH6PfXlRLUVLQkY1D7jF4rMNW5LZQuOkInxxVnOWlL4bacTIDjcO77JeTjl4vzEtEYuE4O5gNjiDXjYmqwtILsnOyUMBNA_EmOTDtG0Y4i3LGbxmnZB8FQLIuyE4/s2809/Ultimate%20Carrot%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2809" data-original-width="2809" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0gCL7TzwIGwjBJNjRuR9Q18SP04LmozgSFiDvsoD9VNVh47NGP-1eT6k5lbncH6PfXlRLUVLQkY1D7jF4rMNW5LZQuOkInxxVnOWlL4bacTIDjcO77JeTjl4vzEtEYuE4O5gNjiDXjYmqwtILsnOyUMBNA_EmOTDtG0Y4i3LGbxmnZB8FQLIuyE4/w640-h640/Ultimate%20Carrot%20Cake%206.heic" width="640" /></a></div><br /><div><br style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12.87px;" /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Ultimate Carrot Cake, Chocolate Hazelnut Torte, and Rustic Grape and Almond Paste Cake. My family loves carrot cakes, so I choose that one to bake but made it into cupcakes.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPITVrww2-UXiP_Ht-SFtoVkbrBE5JUbWswHZe1vwDjmcF6dqG4qsJNLVv-e_lCqzF4Gnnj7JozgOorlLFDbLR2rfy7GUO-O_vab_7seXSdbO-tUUcHzsLJd4G0rYoGleajR2KzxQg3En-ZIa1Q5JCvxhhg8Bda5ss4r5T17F5YcLoySE-k08iJcDy/s2886/Ultimate%20Carrot%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2886" data-original-width="2886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPITVrww2-UXiP_Ht-SFtoVkbrBE5JUbWswHZe1vwDjmcF6dqG4qsJNLVv-e_lCqzF4Gnnj7JozgOorlLFDbLR2rfy7GUO-O_vab_7seXSdbO-tUUcHzsLJd4G0rYoGleajR2KzxQg3En-ZIa1Q5JCvxhhg8Bda5ss4r5T17F5YcLoySE-k08iJcDy/w640-h640/Ultimate%20Carrot%20Cake%204.heic" width="640" /></a></div><br /><div><br /><p>This cake really is as stated - the ultimate recipe for carrot cake. Whether you bake the original recipe with all the bells and whistles or more simple cupcakes like I did, the flavor is going to be amazing. I made a half recipe of the cake and it made 16 frosted cupcakes (I did have some leftover cream cheese frosting). I love spice in my cakes so I did add a little allspice and cardamom too.</p><br /><br /><br /><b><i><span style="font-size: large;">Ultimate Carrot Cake<br /></span></i></b><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1TIJap2ieDFYaNe7ExQtRu_cYzbrStElEvvV8HLLBrcs/edit?usp=sharing" target="_blank">Printer Friendly Recipe<br /></a></span><br /><b><i>Ingredients<br /></i></b><i>Candied Carrot Peels ~</i><div><ul style="text-align: left;"><li>Peels from 2 pounds organic carrots washed, making sure you get a nice thick peel, if they are too thin, they will fall apart while you candy them.</li><li>200g (1 cup) sugar</li><li>240ml (1 cup) water</li><li>1 tablespoon orange blossom water or ½ teaspoon orange extract</li><li>Pinch kosher salt</li></ul><div><div><i><br /></i></div><div><i>Cake ~</i></div><div><ul style="text-align: left;"><li>450g (4 cups) loosely packed finely grated carrots</li><li>280g (2⅓ cups) all-purpose flour</li><li>1 ½ teaspoons baking powder</li><li>1 teaspoon baking soda</li><li>½ teaspoon kosher salt</li><li>1 teaspoon ground cinnamon</li><li>¼ teaspoon ground ginger</li><li>¼ teaspoon ground cloves</li><li>¼ teaspoon ground nutmeg</li><li>250g (1¼ cups) granulated sugar</li><li>200g (1 cup) lightly packed brown sugar</li><li>300ml (1¼ cups) mild-flavored oil such as vegetable oil</li><li>4 eggs at room temperature</li><li>2 teaspoons vanilla extract</li><li>Finely grated zest of ½ large orange</li><li>150g (1¾ cups) sweetened shredded coconut plus 150g (1¾ cups) additional for decorating the outside (if desired)</li><li>160g (1 cup) chopped dried fruit such as apricots, raisins, cherries</li></ul><i><div><i><br /></i></div>Cream Cheese Frosting ~</i></div><div><ul style="text-align: left;"><li>680g <i>(</i>1½ lb) cream cheese, at room temperature</li><li>330g (1½ cups) unsalted butter, at room temperature</li><li>2 teaspoon vanilla extract</li><li>¼ teaspoon lemon extract, optional</li><li>2 teaspoons freshly squeezed lemon juice</li><li>600g (5 cups) powdered sugar</li><li>30ml (2 tablespoons) Lyle’s Golden Syrup (CSR brand if you can find it)</li></ul></div><div><b><i><br /></i></b></div><div><b><i>Preparation<br /></i></b><i>Candied Carrot Peels ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 200°F / 95°C. Line a baking sheet with a silicone baking mat.</li><li>In a saucepan over medium-low heat, stir together the simple syrup, orange blossom water, and salt and warm to a gentle simmer. Add the carrot peels and cook just until the peels are turning translucent.</li><li>Strain the peels in a fine-mesh sieve and then lay them out on the prepared baking sheet.</li><li>Bake until the carrot peels start to curl up, anywhere from 30-60 minutes, depending on their thickness.</li><li>Turn the oven temperature to 100°F / 40°C and bake until completely dry; this can take several hours.</li><li>Transfer to an airtight container and store in a cool, dry place for up to 48 hours.</li></ol><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat oven to 175°C (350°F).</li><li>Generously grease two 20 x 7.5cm (8x3-inch) cake pans, then line them with greased parchment paper.</li><li>In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.</li><li>In a separate bowl, whisk together both sugars, oil, eggs, vanilla, orange zest, 150g (1¾ cups) of the coconut, dried fruit, and carrots.</li><li>Add the dry ingredients and mix just until uniformly combined.</li><li>Divide the batter into the two prepared pans and spread evenly using an offset spatula. </li><li>Gently tap the pans on the counter several times to release excess air bubbles.</li><li>Bake until a cake tester comes out clean, 50 to 55 minutes.</li><li>Let cakes cool completely before removing from the pans.</li><li>Remove the parchment paper and place one cake layer on a serving plate.</li></ol></div><div><i>Cream Cheese Frosting ~</i></div><div><ol style="text-align: left;"><li>In a large bowl blend the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.</li><li>Put one of the layers of cake on a 8-Inch Cake Circle and then top it with 1 cup of the cream cheese icing.</li><li>Cover the cake with a thin crumb coat. </li><li>Finish with a smooth coating of the cream cheese icing. </li><li>If using, arrange candied carrot peels around the cake or press additional shredded coconut to the sides of the cake.</li></ol></div></div></div><div><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for September 2022 were ~</div></div><div><br /><b><i>Ultimate Carrot Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/09/ultimate-carrot-cake-thecakeslicebakers.html" target="_blank">All That's Left are The Crumbs</a></li><li><a href="http://camillecooks.com/2022/09/20/ultimate-carrot-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Chocolate Hazelnut Torte</i></b><br /><ul style="text-align: left;"><li><a href="https://culinary-adventures-with-cam.blogspot.com/2022/09/chocolate-hazelnut-thecakeslicebakers.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/09/chocolate-hazelnut-torte-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b style="font-style: italic;">Rustic Grape and Almond Paste Cake </b><br /><ul style="text-align: left;"><li><a href="https://www.karenskitchenstories.com/2022/09/rustic-grape-and-almond-paste-cake.html" target="_blank">Karen's Kitchen Stories</a></li></ul></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBKdVYDBg97Zb7pUEEXxKBJl_Xz31IPpQIvdXJkZIM9taXuVD6W8BqNBdWv3wKdiXY1j_90ZZgIH8v_hOObzt0JNReN5jB8O7ym7YeSQ17DzfNjK111kdIncHUQIEoGTod1i4VCt7YKP8y81crnfAF1ad2D111_Mw71g6nApyC7sHueWNofBX5hPf/s3024/Ultimate%20Carrot%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBKdVYDBg97Zb7pUEEXxKBJl_Xz31IPpQIvdXJkZIM9taXuVD6W8BqNBdWv3wKdiXY1j_90ZZgIH8v_hOObzt0JNReN5jB8O7ym7YeSQ17DzfNjK111kdIncHUQIEoGTod1i4VCt7YKP8y81crnfAF1ad2D111_Mw71g6nApyC7sHueWNofBX5hPf/w640-h640/Ultimate%20Carrot%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com1tag:blogger.com,1999:blog-2346387721041285250.post-91795535357492393722022-08-20T00:00:00.003-10:002022-08-22T00:02:59.809-10:00Plum Cake ~ #TheCakeSliceBakers<div style="text-align: center;">This Plum Cake is super easy to make, super delicious to eat, and so good with a dollop of crème fraîche.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhF_2ELn6fw3zJFAKN6uL4SrEsdn4wJWfj5-rQaPFWsxxvNXgCTSQPnGcvz84PhXKKnDlW_jLE0FcSEDxNdGnw_ZhVhui5rOaOd10UZkKi7Lgfe5WwwGD01LWDa7Ily3fBHQgEXcJyXLZHVUvS5B_4UyGKJQcvLUnYOMXtRMgIAZdUIRswHaP9ah7i/s3024/Plum%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhF_2ELn6fw3zJFAKN6uL4SrEsdn4wJWfj5-rQaPFWsxxvNXgCTSQPnGcvz84PhXKKnDlW_jLE0FcSEDxNdGnw_ZhVhui5rOaOd10UZkKi7Lgfe5WwwGD01LWDa7Ily3fBHQgEXcJyXLZHVUvS5B_4UyGKJQcvLUnYOMXtRMgIAZdUIRswHaP9ah7i/w640-h640/Plum%20Cake%204.heic" width="640" /></a><span><a name='more'></a></span></div>The Cake Slice Bakers are in their eighth month of baking through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. This book is full of amazing cake recipes - ranging from Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network. Every cake I have baked so far has been one that I will be repeating. There really is something for everyone in this book whether you are a beginner, and expert, or somewhere in-between.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTV_Nn9i6WiHAvA5z468aeSD4M-OgyASuQ_36HQAKKqxh360CiKqa8xWjVzUnJkBEHqQhXTSKWrQzhok4zIb2nyU6vGL7ifZQlYX21khrLzeO4wr0AtkOkAc3LQgbEzcrsu9xVTQ-pErKkXheNxtyFlwfsXTYDgXlk5IoGpkn1nlr_9-DHJ7O9_v1/s3024/Plum%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTV_Nn9i6WiHAvA5z468aeSD4M-OgyASuQ_36HQAKKqxh360CiKqa8xWjVzUnJkBEHqQhXTSKWrQzhok4zIb2nyU6vGL7ifZQlYX21khrLzeO4wr0AtkOkAc3LQgbEzcrsu9xVTQ-pErKkXheNxtyFlwfsXTYDgXlk5IoGpkn1nlr_9-DHJ7O9_v1/w640-h640/Plum%20Cake%201.heic" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Blackberry Diva Cake, Best Ever Chocolate-Zucchini Bundt Cake, and Plum Cake. I choose the plum cake because I like the idea of tart fruit in a sweet cake.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqcfJXyMnlQWfM3mSafzLSoQSWcoQgMS6n8ffhvuJU1MxQt6jDvbm4Fz4Ph9egEIcvwGJLDcSIOivcENbuKOaQbGKXuJos1-2DOqU4IzirE1SS3TsPFBcG-Ki5fg1n3j2INn-18Rsij_JYSRaAIaqfm53av_DQvo3gEwIpTP8QLdxkldjUhdvbQyR/s3024/Plum%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVqcfJXyMnlQWfM3mSafzLSoQSWcoQgMS6n8ffhvuJU1MxQt6jDvbm4Fz4Ph9egEIcvwGJLDcSIOivcENbuKOaQbGKXuJos1-2DOqU4IzirE1SS3TsPFBcG-Ki5fg1n3j2INn-18Rsij_JYSRaAIaqfm53av_DQvo3gEwIpTP8QLdxkldjUhdvbQyR/w640-h640/Plum%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div>This is one of the easiest cakes you will ever make - it is made in a food processor. The plums provide a nice tartness in contrast to the sweetness of the cake. The only change I made was to add some demerara sugar to the top of the cake as I really like the little bit of crunch this sugar adds to baked goods. This cake would be great with ice cream, whipped cream, or do what I did and serve it with crème fraîche.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM8fp_aAFPJZgLQKwwtdRNO3r9w0eMo00zICDWZePlmOhode8R4hAsxNV43xNILXcu3BTZafUu6k3_pHl42DoBDi8E-WB2EiQ9oGYXMnItgpjRpw3G7Z8Tp1W4-xO7WG55OcWlc1rTwB6ncEO45qOK3hHYOXoMMPluyz9kfmWCtIjGWutRCl0-mer/s3024/Plum%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM8fp_aAFPJZgLQKwwtdRNO3r9w0eMo00zICDWZePlmOhode8R4hAsxNV43xNILXcu3BTZafUu6k3_pHl42DoBDi8E-WB2EiQ9oGYXMnItgpjRpw3G7Z8Tp1W4-xO7WG55OcWlc1rTwB6ncEO45qOK3hHYOXoMMPluyz9kfmWCtIjGWutRCl0-mer/w640-h640/Plum%20Cake%206.heic" width="640" /></a></div><br /><div><br /></div><div><div><br /><b><i><span style="font-size: large;">Plum Cake</span></i></b><div><span style="font-size: x-small;"><i><a href="https://docs.google.com/document/d/1I3PyGtlerTzxUwD368BjWiaZ-78KPn8bl59zpLge9ns/edit?usp=sharing" target="_blank">(Printer Friendly Recipe)<br /></a></i></span><br /><div><b><i>Ingredients</i></b><br /><i>Cake ~</i></div><div><ul style="text-align: left;"><li>140g (10 tablespoons) unsalted butter, at room temperature</li><li>200g (1 cup) granulated sugar</li><li>2 eggs at room temperature</li><li>120 ml (½ cup) whole milk, at room temperature</li><li>1 teaspoon vanilla extract</li><li>120g (1 cup) all-purpose flour</li><li>60g (½ cup) almond flour</li><li>35g (¼ cup) whole-wheat flour</li><li>1 teaspoon baking powder</li><li>¼ teaspoon kosher salt</li><li>4 plums, cut into 8 pieces</li></ul><i>Topping ~</i></div><div><ul style="text-align: left;"><li>30g (2 tablespoons) granulated sugar</li><li>¼ teaspoon ground cinnamon</li><li>30g (2 tablespoons) unsalted butter cold, cut into ¼-inch cubes</li></ul></div><div><br /><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 190℃ (375℉).</li><li>Generously grease a 23cm (9-inch) springform pan, then line the bottom and sides with greased parchment paper.</li><li>In a food processor, combine the butter, sugar, eggs, milk, and vanilla and process until smooth.</li><li>Add all three flours, the baking powder, and salt and mix together by pulsing several times, just until smooth.</li><li>Scrape the batter into the prepared pan and smooth the top with a spatula, gently tap the pan on the counter several times to release excess air bubbles.</li><li>Add the plums in a spiral on top of the batter and set the pan on a baking sheet.</li><li>Bake for about 45 minutes.</li><li>Whilst the cake is baking make the topping.</li></ol></div><div><i>Topping ~</i></div><div><ol style="text-align: left;"><li>In a small bowl, mix together the sugar and cinnamon.</li><li>Carefully sprinkle the topping over the baked cake and then dot with the butter.</li><li>Continue baking until the cake is golden and a tester comes out clean, about 20 minutes.</li><li>Let the cake cool in the pan for 20 minutes and then run a knife around the edge.</li><li>Remove the sides of the springform and transfer to a wire rack to cool completely before serving.</li></ol><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for August 2022 were ~</div><div><br /></div><br /><b><i>Plum Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/08/plum-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://www.karenskitchenstories.com/2022/08/plum-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/08/summer-plums-cake-thecakeslicebakers.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/08/plum-cake-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li></ul></div><div><br /></div><div><b><i>Best Ever Chocolate-Zucchini Bundt Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/08/20/best-ever-chocolate-zucchini-bundt-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/08/best-ever-chocolate-zucchini-bundt-cake.html" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com/2022/08/20/chocolate-zucchini-bundt-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><br /><b><i>Blackberry Diva Cake</i></b><br /><ul style="text-align: left;"><li><a href="#">Amandie Bakes</a></li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn1rKCswIqDeWezwKD_MpucgI4NRUtBbUCTSah51B18L7t-osba_cK-7Fowpw-fhtuLzLjx6Bf8K4Ob5p5m-Iwic5EG_-E3QZCo2cYboaW4yplEetPJ865ojBhZHTz47S6wmSIJcAJfCuv9Bp7jzFjUVVOBujeNrBEl921GocqFBDhbRithPLiFeC/s3024/Plum%20Cake%207.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn1rKCswIqDeWezwKD_MpucgI4NRUtBbUCTSah51B18L7t-osba_cK-7Fowpw-fhtuLzLjx6Bf8K4Ob5p5m-Iwic5EG_-E3QZCo2cYboaW4yplEetPJ865ojBhZHTz47S6wmSIJcAJfCuv9Bp7jzFjUVVOBujeNrBEl921GocqFBDhbRithPLiFeC/w640-h640/Plum%20Cake%207.heic" width="640" /></a></div><br /><div><br /></div><br /></div></div></div></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com3tag:blogger.com,1999:blog-2346387721041285250.post-54361329624759918252022-08-18T00:00:00.004-10:002022-08-18T04:29:25.154-10:00Amish Applesauce Cake Recipe ~ BundtBakers<div style="text-align: center;">This Amish Applesauce Cake is a wonderfully moist bundt cake that </div><div style="text-align: center;">is full of deliciously warm spicy flavors. </div><p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbwjZ4r0JQzIgu5laJJwtF5L9quilRoI0yDb7ib8YsJ5w4_Yux_5nUxVZUdzMt-FVIT8JOysUyO8mapeMBJfsdmfpYRDDm_C7rhF3kubgI5gPQuKryzqWXv5BFE2eg6z2kWVoj5JqbzpXFIenBAiQnRvHNjGmcZU1vx2-Ae-D-q3Yk9vEgHXK6TJ2/s3024/Amish%20Applesauce%20Friendship%20Bundt%20Cake%202.heic"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbwjZ4r0JQzIgu5laJJwtF5L9quilRoI0yDb7ib8YsJ5w4_Yux_5nUxVZUdzMt-FVIT8JOysUyO8mapeMBJfsdmfpYRDDm_C7rhF3kubgI5gPQuKryzqWXv5BFE2eg6z2kWVoj5JqbzpXFIenBAiQnRvHNjGmcZU1vx2-Ae-D-q3Yk9vEgHXK6TJ2/w640-h640/Amish%20Applesauce%20Friendship%20Bundt%20Cake%202.heic" width="640" /></a></div><br /><p></p><span><a name='more'></a></span><div style="text-align: left;">The theme chosen for Bundt Bakers for August 2022 is Bake A Bundt Using Apple Sauce. I loved this theme as I usually buy the Costco-sized jar of applesauce and then scramble to find ways to use it up before it is a forgotten relic in the back of my refrigerator. If this happens to you too, then do I have the bundt cake for you.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzwm19A47goX1AyAajgBXWIxMV1HU0LEi3g2A2_vFMzB5sawvzcrl6gO8GWtdRdhxPlMp3eC3Q_28nxU_vpzOx2wNde2IFYJZj7Hsgv4Jf-YA1sMG1nuZIxzq5Bhkl5Ua3M8tg1F5aTT75i602vbpKMS4YFWLPRhJ4xEmpbpIVWbiYn7MNJ4dMTVW/s3024/Amish%20Applesauce%20Friendship%20Bundt%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzwm19A47goX1AyAajgBXWIxMV1HU0LEi3g2A2_vFMzB5sawvzcrl6gO8GWtdRdhxPlMp3eC3Q_28nxU_vpzOx2wNde2IFYJZj7Hsgv4Jf-YA1sMG1nuZIxzq5Bhkl5Ua3M8tg1F5aTT75i602vbpKMS4YFWLPRhJ4xEmpbpIVWbiYn7MNJ4dMTVW/w640-h640/Amish%20Applesauce%20Friendship%20Bundt%20Cake%201.heic" width="640" /></a></div><br /><div><br />Once all of the ingredients for this cake have been measured, this cake is very easy to put together and have it baking in the oven. It is such a great way to use of any excess applesauce you may have on hand or a great excuse to chop up some apples and make your own applesauce to use. This cake has a lovely soft texture and every slice is a delicious bite of apple, warm fall spices, and a little crunch from the nuts. If you choose to use raisins - and my choice would be golden raisins - then they would add an extra level of sweetness to the cake. In this instance I choose to leave them out as one of my daughters believes that raisins are only good when they are used to make wine 😏. One change I made was to use chopped hazelnuts rather than walnuts or pecans - a choice that I would definitely repeat in the future as they gave a wonderful flavor to the cake. This cake would also be good with a caramel or apple cider drizzle.</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YZ_Gx1iJQHIsqi2htpzi1uiw0ggzvayfez0vVDt451r2SfFXzq5woliXR76OhbakWiR-ZhTUXPBQ8uBJ-kehv0ELyv7k31IvZYPUz1Oi2L_Rha9UvzJQuB2Ff5mbX6DQG52ViLox53tpuRYIeXYHUaeKeOeMsxovG5nV5nOal_iw-zA738Ac9-hq/s3024/Amish%20Applesauce%20Friendship%20Bundt%20Cake%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-YZ_Gx1iJQHIsqi2htpzi1uiw0ggzvayfez0vVDt451r2SfFXzq5woliXR76OhbakWiR-ZhTUXPBQ8uBJ-kehv0ELyv7k31IvZYPUz1Oi2L_Rha9UvzJQuB2Ff5mbX6DQG52ViLox53tpuRYIeXYHUaeKeOeMsxovG5nV5nOal_iw-zA738Ac9-hq/w640-h640/Amish%20Applesauce%20Friendship%20Bundt%20Cake%203.heic" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: left;"><b><i><span style="font-size: large;">Amish Applesauce Cake Recipe</span></i></b></div><div><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/12UWxx4R7i1DXiGE2ReZYvsns7Q4aEuu3nre0-5WcKP0/edit?usp=sharing" target="_blank">Printer Friendly Recipe<br /></a></span></i><div><br /></div><b style="font-style: italic;">Ingredients</b><br /><ul style="text-align: left;"><li>115g (½ cup) butter, softened</li><li>200g (1 cup) white sugar</li><li>200g (1 cup) brown sugar</li><li>1 egg plus 1 egg yo</li><li>510g (2 cups) applesauce</li><li>110ml (½ cup) milk</li><li>300g (2 ½ cups) all-purpose flour</li><li>1 ½ teaspoons baking soda</li><li>½ teaspoon baking powder</li><li>1 ½ teaspoons salt</li><li>2 teaspoons ground cinnamon</li><li>½ teaspoon ground cloves</li><li>½ teaspoon ground allspice</li><li>½ teaspoon ground cardamom , optional</li><li>½ teaspoon ground ginger, optional</li><li>115g (1 cup) chopped walnuts or pecans</li><li>150g (1 cup) raisins, optional</li><li>Powdered sugar for dusting</li></ul></div><div><b style="font-style: italic;">Preparation</b><br /><ol style="text-align: left;"><li>Preheat oven to 180℃ (350℉).</li><li>Spray a large bundt pan. with baking spray</li><li>In a medium bowl, mix the dry ingredients until well combined; set aside</li><li>In a large mixing bowl, cream the butter. </li><li>Add the sugars and beat well.</li><li>Add the egg and 1 yolk and mix well.</li><li>Add the applesauce and milk, mixing until just combined.</li><li>Add the dry ingredients to the wet and mix on medium/low speed until incorporated.</li><li>Stir in the chopped nuts and raisins.</li><li>Pour the mixture into the prepared pan and bake for or approximately 55 minutes or until a cake tester comes out with only a few dry crumbs.</li><li>Once the cake has cooled completely, dust the top with powdered sugar.</li></ol></div><div><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtMyrodKhc6ACbN4QPbHhgPCqpZjLhPRhePe4GCo-_GAjdvq2ncjNP7lpzfNbFPrqQWaYwD9gZjz9cqbq7SSt0QkZF7em_Ew-NKmwkyRkD05ESZistNG-MQsEzKhexQLxQwAZiuS4h6Ch/w320-h320/BundtBakers+post.png" width="320" /></a></div><div><br /></div><div><br /></div>
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers/">Pinterest board</a>. We take turns hosting each month and choosing the theme/ingredient. <br />
<div><br /></div>Please take a moment to check out all of the Bake A Bundt Using Apple Sauce baked by our BundtBakers this month ~<div><ul><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/08/amish-applesauce-cake-recipe-bundtbakers.html" target="_blank">Amish Applesauce Bundt Cake</a> from All That's Left Are The Crumbs</li><li><a href="https://www.patycocandybar.com/2022/08/bundt-cake-pure-de-manzana-con-glaseado.html" target="_blank">Applesauce Bundt with Caramel Glaze</a> from Patyco Candybar</li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/08/applesauce-spice-cake-with-chocolate.html" target="_blank">Applesauce Spice Cake</a> from A Day in the Life on the Farm</li><li><a href="https://magicalingredients.blogspot.com/2022/08/coconut-apple-bundt-cake.html" target="_blank">Caramel Coconut Apple Bundt Cake</a> from Magical Ingredients</li><li><a href="https://passionkneaded.blogspot.com/2022/08/cinnamon-walnut-applesauce-bundt.html" target="_blank">Cinnamon Walnut Applesauce Bundt</a> from Passioned Kneaded</li><li><a href="https://www.foodlustpeoplelove.com/2022/08/german-applesauce-cake.html" target="_blank">German Applesauce Cake with Cinnamon Glaze</a> from Food Lust People Love</li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDj1J9endR-DoceBEvNxzOkjMJ4y6K-i8JH9mKaj0vBUF_BJOxpDPTcItJe_C8RopmmWCqGdy9csMCkhsBoGikjkCk-upH5pl0lturcq4zq5tW7q3W8sQDeYPQ3VJsf0TFk0E9EXh3onmSAnWecMGO1Nqtywxz2KskSfN0bFTSo3yzwZ8mY2msZXz/s3024/Amish%20Applesauce%20Friendship%20Bundt%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguDj1J9endR-DoceBEvNxzOkjMJ4y6K-i8JH9mKaj0vBUF_BJOxpDPTcItJe_C8RopmmWCqGdy9csMCkhsBoGikjkCk-upH5pl0lturcq4zq5tW7q3W8sQDeYPQ3VJsf0TFk0E9EXh3onmSAnWecMGO1Nqtywxz2KskSfN0bFTSo3yzwZ8mY2msZXz/w640-h640/Amish%20Applesauce%20Friendship%20Bundt%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com1tag:blogger.com,1999:blog-2346387721041285250.post-67932972539763015992022-07-20T00:00:00.003-10:002022-08-14T20:48:43.604-10:00Blueberry Muffin Cake ~ #TheCakeSliceBakers
<div class="separator" style="clear: both; text-align: center;">This Blueberry Muffin Cake tastes exactly like a cross between a blueberry </div><div class="separator" style="clear: both; text-align: center;">muffin and a coffee cake, and you won't believe how easy it is to make.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWrs-s5r-WaIxizJiBLG1TVe4QnjELkunyXh6hmqdo6LIpDWM3LSiFkVWLuzLnTGewE4sSvMjA3i72Re8_R5ft2zCWeiexdloQwrAF2qoZEXfQ_Q79rUOjnhwo0atuKv8QEFPTl0u18DvkgdxV6Dv7228fx3QoTXOKgNPxUs7u3DPkfF3Eow-hZwo/s3024/Blueberry%20Muffin%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWrs-s5r-WaIxizJiBLG1TVe4QnjELkunyXh6hmqdo6LIpDWM3LSiFkVWLuzLnTGewE4sSvMjA3i72Re8_R5ft2zCWeiexdloQwrAF2qoZEXfQ_Q79rUOjnhwo0atuKv8QEFPTl0u18DvkgdxV6Dv7228fx3QoTXOKgNPxUs7u3DPkfF3Eow-hZwo/w640-h640/Blueberry%20Muffin%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div>The Cake Slice Bakers are in their seventh month of baking through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. This book has so many wonderful types of cake - Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network. So far every cake has been a winner.<br /><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKSnF5g9xUeR1505cRHPoSj6sQC7TrAzzRg8elNjTwWiiDZ9e1OUNEyHI7H1PznhLfofK3hCvO-oo8id6ZMGI6mXEiL9X5s4g-fXydd-sr3Xb8D6F2HfZPdU4_q3P1DVJHo3kc2wCA-3Tkr3ShEvpoHgrLwzEc3BbRJskYqblnra3oiUBWu5773wN/s886/Blueberry%20Muffin%20Cake%207.jpeg"><img border="0" data-original-height="886" data-original-width="886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKSnF5g9xUeR1505cRHPoSj6sQC7TrAzzRg8elNjTwWiiDZ9e1OUNEyHI7H1PznhLfofK3hCvO-oo8id6ZMGI6mXEiL9X5s4g-fXydd-sr3Xb8D6F2HfZPdU4_q3P1DVJHo3kc2wCA-3Tkr3ShEvpoHgrLwzEc3BbRJskYqblnra3oiUBWu5773wN/w640-h640/Blueberry%20Muffin%20Cake%207.jpeg" width="640" /></a></div><div><br /></div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Beehive Cake, Hot Milk Sponge Cake, and Blueberry Muffin Cake. My first thought was to make the Beehive Cake, unfortunately I ended up not having enough time to dedicate to it so I went with my second choice which was the Blueberry Muffin Cake - and I have to say that I am not unhappy at all with this choice.</div><div><br /></div><div><br /></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJb2r58zuX2keMA86djGG7c-i0Ow-5b38EdvqOhYhZlCuZ3Ssv2_-Max-hv4VGRt_22u0Qq9AKmh6lWcO64G8Nqn9q6dvAc2uN1rYdlW9md_DzW2B9KvXD_Vju84lshGlSwNUfFBum9f85hKmrMG8vh5eyG9J7XCkZLNa8j0w-EDUt63r7kpf5hL5E/s2896/Blueberry%20Muffin%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2896" data-original-width="2896" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJb2r58zuX2keMA86djGG7c-i0Ow-5b38EdvqOhYhZlCuZ3Ssv2_-Max-hv4VGRt_22u0Qq9AKmh6lWcO64G8Nqn9q6dvAc2uN1rYdlW9md_DzW2B9KvXD_Vju84lshGlSwNUfFBum9f85hKmrMG8vh5eyG9J7XCkZLNa8j0w-EDUt63r7kpf5hL5E/w640-h640/Blueberry%20Muffin%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div><div>I can't tell you how much I love this cake. Not only does is have all the components of a delicious cake - a buttery soft interior, lots of fruit inside, and a crunchy streusel topping - but it is so easy to make. Measure out the cake ingredients and place all of them in a food processor except the blueberries and process to create the batter, pour it into the prepared pan, and sprinkle with the blueberries. The streusel topping goes on after the cake has already been baking for around 45 minutes, and then it is baked for a little longer, and then you have this magical cake. It is the sort of cake that you pretty much want another slice of as soon as you have finished the one on your plate. I can't wait to try it with different fruits like raspberries or peaches.</div><div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i><span style="font-size: large;">Blueberry Muffin Cake </span></i></b></div><div class="separator" style="clear: both; text-align: left;"><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1ORBIw6Pn2d9pj4wIYLjOfmuMnEjqPLXrqpVZTG5UFBA/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i>Ingredients</i></b></div><div><i>Cake ~</i></div><div><ul style="text-align: left;"><li>140g (10 tablespoons) butter, at room temperature</li><li>200g (1 cup) granulated sugar</li><li>120g (1 cup) all-purpose flour</li><li>35g (¼ cup) whole-wheat flour</li><li>60g (½ cup) almond flour</li><li>1 teaspoon baking powder</li><li>2 eggs, at room temperature</li><li>120ml (½ cup) whole milk, at room temperature</li><li>1 teaspoons vanilla extract</li><li>330g (2 cups) fresh blueberries (see note at the end of #5 in preparation if using frozen)</li><li>zest of one lemon</li></ul></div><div><i><br /></i></div><div><i>Topping ~</i></div><div><ul style="text-align: left;"><li>60g (½ cup) chopped walnuts</li><li>45g (3 tablespoons) granulated sugar</li><li>½ teaspoon ground cinnamon</li><li>pinch salt</li><li>30g (2 tablespoons) butter, cut into 8 pieces</li></ul><br /><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 190 ℃ (375℉).</li><li>Spray a 20cm (8-inch) springform pan with baking spray, and line the bottom with a circle of parchment paper, then spray paper with baking spray. </li><li>In a food processor, combine the butter, sugar, all three flours, baking powder, eggs, milk, and vanilla extract and process until smooth.</li><li>Pour the batter into the prepared pan.</li><li>Sprinkle the blueberries over the top of the batter, and run a knife around the batter to distribute the berries and release any large air bubbles (note ~ if you use frozen berries, they will sink as the cake bakes; fresh berries will stay closer to the top).</li><li>Bake until the cake is starting to set in the middle and is golden brown, about 45 minutes.</li><li>While the bake is baking make the topping; in a small bowl, toss together the walnuts, sugar, cinnamon, and lemon zest.</li><li>Sprinkle the topping over the cake, distribute the butter evenly over the topping, and continue to bake until a cake tester comes out clean, about 25 minutes more (it may take an additional 5 minutes if you are using frozen berries)</li><li>Let the cake cool in the pan, to just about room temperature, then run a knife around the edge to release it from the pan.</li><li>Remove the ring from the springform pan and transfer the cake to a serving plate.</li><li>Serve the cake warm with a dollop of whipped cream, yogurt, or ice cream.</li></ol></div><div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for July 2022 were ~</div><div><br /></div><br /><b style="font-style: italic;">Beehive Cake</b><br /><ul style="text-align: left;"><li><a href="http://culinary-adventures-with-cam.blogspot.com/2022/07/beehive-cake-with-hand-formed-marzipan.html" target="_blank">Culinary Adventures with Camilla</a></li><li><a href="https://amandiebakes.blogspot.com/2022/07/beehive-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li><li><a href="https://www.karenskitchenstories.com/2022/07/beehive-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li></ul><br /><b><i>Hot Milk Sponge Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://alittlebitofallright.blogspot.com/2022/07/hot-milk-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li></ul><br /><b><i>Blueberry Muffin Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/07/blueberry-muffin-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/07/strawberry-rhubarb-muffin-cake.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://myrecipereviews.com/2022/07/20/blueberry-muffin-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="http://camillecooks.com/2022/07/20/blueberry-muffin-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><div><br /></div></div></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-JinqD4bn7hKHy595icRSMMXh6MD3LhMfedX9HCf-iqU9a2pl4P0PeTD_0odBLvTiQ0paQU6nec8KtLE1n-wa9TXvBgTVjIvXElZwTipSk0QXTJn_zMLoh-ycE_q43Z57SzWlzlgueKFTuc2rQYMf4W3icZAmWIgnh3kpMteb2iKVqoHy8iJkQD0/s3024/Blueberry%20Muffin%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-JinqD4bn7hKHy595icRSMMXh6MD3LhMfedX9HCf-iqU9a2pl4P0PeTD_0odBLvTiQ0paQU6nec8KtLE1n-wa9TXvBgTVjIvXElZwTipSk0QXTJn_zMLoh-ycE_q43Z57SzWlzlgueKFTuc2rQYMf4W3icZAmWIgnh3kpMteb2iKVqoHy8iJkQD0/w640-h640/Blueberry%20Muffin%20Cake%206.heic" width="640" /></a></div><br /><div><br /></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com4tag:blogger.com,1999:blog-2346387721041285250.post-41469366219633789152022-06-23T00:00:00.002-10:002022-06-23T06:54:25.795-10:00Pineapple Pound Cake ~ BundtBakers<div style="text-align: center;">A tropical take on the classic pound cake that you will find hard to resist. With lots of crushed </div><div style="text-align: center;">pineapple baked inside, this Pineapple Pound Cake is the perfect tropical treat!</div><div style="text-align: left;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRBlY2T6SKVj0VraIr3OAXPLTv5k9SQou9ZwACk9ZS2J8P3mxshZ-wCdbO4bdNTkTUzTMAcNwGKJeUtCM9jwZ6L2EtUlHw8efvdmrh-GQPyDCh7QP0Pal7zt7zw3qOQJToEjP54AOyMbT8d6jyLFlesB0_3r92y8GoojpkZ0iCUmpEe3Ms0Auz5NG/s3024/Pineapple%20Pound%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRBlY2T6SKVj0VraIr3OAXPLTv5k9SQou9ZwACk9ZS2J8P3mxshZ-wCdbO4bdNTkTUzTMAcNwGKJeUtCM9jwZ6L2EtUlHw8efvdmrh-GQPyDCh7QP0Pal7zt7zw3qOQJToEjP54AOyMbT8d6jyLFlesB0_3r92y8GoojpkZ0iCUmpEe3Ms0Auz5NG/w640-h640/Pineapple%20Pound%20Cake%201.heic" width="640" /></a></i></b><a name='more'></a></div><div><br /></div><div><br /></div>The theme chosen for Bundt Bakers for June 2022 is Tribute to the Recipes of June 2014 Bundt Bakers. The idea behind the theme is to go back to June 2014 to see what the members of the Bundt Bakers made that month, choose one bundt cake, and bake it as a tribute. The theme for June 2014 was Tropical and the bundt I choose to bake in tribute was a Pineapple Pound Cake that was originally made by Katie from <a href="https://magnoliadays.com/pineapple-pound-cake" target="_blank">Magnolia Days</a>.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXpaw34tu9Fqao-1MQLA308xrXUEIIFejUIi5NqDCYX_1ngfeVGFqZq0b3bOS_TbzbK80MvCpUYXAkxlI7y7ul5AyMQZ2FgKNOwDJlCruPOJkkffuO70ZYkDZSxshpmPZrquOVsTV50FsUkMytth5liI1Z9rIFg2eEB5iN81lP8Vm5xZrary9eHAV/s3024/Pineapple%20Pound%20Cake%202.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2893" data-original-width="3024" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBXpaw34tu9Fqao-1MQLA308xrXUEIIFejUIi5NqDCYX_1ngfeVGFqZq0b3bOS_TbzbK80MvCpUYXAkxlI7y7ul5AyMQZ2FgKNOwDJlCruPOJkkffuO70ZYkDZSxshpmPZrquOVsTV50FsUkMytth5liI1Z9rIFg2eEB5iN81lP8Vm5xZrary9eHAV/w640-h612/Pineapple%20Pound%20Cake%202.jpeg" width="640" /></a></div><br /><div><br /></div><div>This cake is super moist due to the crushed pineapple and not as dense as a traditional pound cake. The sweetness from the pineapple juice makes this bundt cake bake up beautifully golden on the outside, whilst staying nice and soft on the inside. A dusting of powdered sugar on the top would have been the traditional finishing touch - if only I had remembered to replenish my stock of it. I settled for a sprinkling of Swedish Pearl sugar which actually added a nice textural element to the cake.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUONeOIB9UDPwpoq4cNx2zNc8dGcowl9H7WECaOxr_JphIxuRVmWhFQAgIHTJ-qqOrn6yJd8E9gwgcHbj2nDDMMqBxJCc-1324qHUa7R8waYFJrFuzjE0nId6Vekz_UYAnXTWA79e8fZZX2xOC3pudKB8D7wifmqJ1u5zMVxh9lx2drN9agzuykqZ/s3024/Pineapple%20Pound%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfUONeOIB9UDPwpoq4cNx2zNc8dGcowl9H7WECaOxr_JphIxuRVmWhFQAgIHTJ-qqOrn6yJd8E9gwgcHbj2nDDMMqBxJCc-1324qHUa7R8waYFJrFuzjE0nId6Vekz_UYAnXTWA79e8fZZX2xOC3pudKB8D7wifmqJ1u5zMVxh9lx2drN9agzuykqZ/w640-h640/Pineapple%20Pound%20Cake%204.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div style="text-align: left;"><b><i><span style="font-size: large;">Pineapple Pound Cake</span></i></b></div><div style="text-align: left;"><i><a href="https://docs.google.com/document/d/14xdxqYo-vA3fFH89Hu3LBM4H1976n-Vx1o3M5JuCG4Q/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></div><div style="text-align: left;"><br /></div><b style="font-style: italic;">Ingredients</b><br /><ul style="text-align: left;"><li>225g (1 cup) butter at room temperature</li><li>200g (1 cup) granulated sugar</li><li>1 teaspoon lemon zest</li><li>80ml (¼ cup) honey</li><li>5 eggs at room temperature</li><li>1 teaspoon vanilla extract</li><li>70g (⅓ cup) well-drained crushed pineapple</li><li>250g (2 cups) all-purpose flour</li><li>1 teaspoon baking powder</li><li>¼ teaspoon salt</li><li>½ teaspoon ground cardamom</li><li>powdered sugar for dusting, if desired</li></ul><br /><b style="font-style: italic;">Preparation</b><br /><ol style="text-align: left;"><li>Preheat oven to 175℃ (350℉). </li><li>Spray bundt pan with baking spray.</li><li>To the bowl of a stand mixer, add the butter, sugar, and lemon zest and beat until light and fluffy (about 5 minutes).</li><li>Add honey and beat to combine.</li><li>Add eggs, one at a time, beating well after each addition.</li><li>Add vanilla and pineapple and stir or beat to combine.</li><li>Whisk together flour, baking powder, salt, and cardamom in a separate bowl, then add to wet ingredients and beat until just combined.</li><li>Spoon batter into the prepared pan.</li><li>Bake for 40 to 45 minutes, or until a cake tester inserted in the center comes out clean.</li><li>Cool cake in the pan for 10 minutes.</li><li>Remove cake from pans and cool completely on a wire rack.</li><li>Dust cake with confectioners sugar prior to serving.</li></ol><div><br /></div><div><br /></div><div><br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtMyrodKhc6ACbN4QPbHhgPCqpZjLhPRhePe4GCo-_GAjdvq2ncjNP7lpzfNbFPrqQWaYwD9gZjz9cqbq7SSt0QkZF7em_Ew-NKmwkyRkD05ESZistNG-MQsEzKhexQLxQwAZiuS4h6Ch/w320-h320/BundtBakers+post.png" width="320" /></a></div><div><br /></div><div><br /></div>
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers/">Pinterest board</a>. We take turns hosting each month and choosing the theme/ingredient. <br />
<div><br /></div>Please take a moment to check out all of the Tribute to the Recipes of June 2014 Bundt Bakers baked by our BundtBakers this month ~<div><ul style="text-align: left;"><li><a href="https://www.patycocandybar.com/2022/06/guava-and-pineapple-impossible-bundt.html" target="_blank">Guava and Pineapple Impossible Cake</a> from Patyco Candybar</li><li><a href="https://www.foodlustpeoplelove.com/2022/06/passion-orange-guava-bundt-cake.html" target="_blank">Orange Passion Guava Bundt Cake</a> from Food Lust People Love</li><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/06/pineapple-lime-mini-bundts-bundtbakers.html" target="_blank">Pineapple Lime Mini Bundts</a> from A Day in the Life on the Farm</li><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/06/pineapple-pound-cake-bundtbakers.html#more" target="_blank">Pineapple Pound Cake</a> from All That’s Left Are The Crumbs</li><li><a href="https://snehasrecipe.blogspot.com/2022/06/pineapple-pound-bundt-cakebundtbakers.html" target="_blank">Pineapple Pound Bundt Cake </a>from Sneha’s Recipe</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-7oXH18RbDmx86aFsW0iKdPZ3rdtxHd8hj6PvmUqpbCiCWTWnyV4TUjmo9E-qlhiY89IM4CXocwPwLhTX4iUslZ-1zQWtN6fk5CmGLgNtYqn6UzlYRQZ16XEWPJcLTEuZBoB0JGA_S_vAtMuwqD-_Mg1oHeHhjOM-tH2lu1m6Y0gRajDIyXQmbfq/s3024/Pineapple%20Pound%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-7oXH18RbDmx86aFsW0iKdPZ3rdtxHd8hj6PvmUqpbCiCWTWnyV4TUjmo9E-qlhiY89IM4CXocwPwLhTX4iUslZ-1zQWtN6fk5CmGLgNtYqn6UzlYRQZ16XEWPJcLTEuZBoB0JGA_S_vAtMuwqD-_Mg1oHeHhjOM-tH2lu1m6Y0gRajDIyXQmbfq/w640-h640/Pineapple%20Pound%20Cake%206.heic" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com3tag:blogger.com,1999:blog-2346387721041285250.post-3009220771611557352022-06-20T00:00:00.029-10:002022-06-28T19:39:19.840-10:00Coconut Cream Cake ~#TheCakeSliceBakers<div class="separator" style="clear: both; text-align: center;">If you love coconut, then this is the cake for you. Three layers of light, tender, and moist coconut cake,</div><div class="separator" style="clear: both; text-align: center;"> covered with creamy coconut buttercream and topped with toasted fresh coconut shavings.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJudaJWsfwzhRKxkKUb7vJBq2OO1Xw0tvnoeihYyWXNTe4XdBSXDXMp_H_1mz73Pe4IUkuLs4miAsgJUdVtR686CF8J0gIsbVOkm2of-B79Nv5lNuGaryDIAoA13nASxOPWAgnvc53Gr0tHCG7gvZhGrklcrGP4OEmLqWk1iZ7isB2Rc9Domvlgzr/s3024/Coconut%20Cream%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijJudaJWsfwzhRKxkKUb7vJBq2OO1Xw0tvnoeihYyWXNTe4XdBSXDXMp_H_1mz73Pe4IUkuLs4miAsgJUdVtR686CF8J0gIsbVOkm2of-B79Nv5lNuGaryDIAoA13nASxOPWAgnvc53Gr0tHCG7gvZhGrklcrGP4OEmLqWk1iZ7isB2Rc9Domvlgzr/w640-h640/Coconut%20Cream%20Cake%201.heic" width="640" /></a><span><a name='more'></a></span></div><br /><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;">The Cake Slice Bakers are officially at the half way mark of baking through </span><a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" style="text-align: left;">Zoë Bakes Cakes</a><span style="text-align: left;"> by Zoē François. This book has so many cake choices with various levels of difficulty - Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network. I have been really enjoying this cake-centric cookbook.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-LvyS5rNkbisYcodY8WqoJyukAlIJ4lzQX4fzmHgNAHqr-paYZZGQHmX63HLZJ5HSZO6g6t5kZFZlWvPLJmNmWJvrShQn-NflYK1GdEwm9IoPc3QY1tWNaPt0BIttFcaWKS1ApOCpxciZtLXaY5o-muedE69TAUCzrGbA-cHQ6Z-p9ZcMaNiJ2S3/s3024/Coconut%20Cream%20Cake%203.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-LvyS5rNkbisYcodY8WqoJyukAlIJ4lzQX4fzmHgNAHqr-paYZZGQHmX63HLZJ5HSZO6g6t5kZFZlWvPLJmNmWJvrShQn-NflYK1GdEwm9IoPc3QY1tWNaPt0BIttFcaWKS1ApOCpxciZtLXaY5o-muedE69TAUCzrGbA-cHQ6Z-p9ZcMaNiJ2S3/w640-h640/Coconut%20Cream%20Cake%203.heic" width="640" /></a></div><br /></div><div><br /></div><div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Coconut Cream Cake, The OG Snack Cake, and Greek Orange-Phyllo Cake. I was feeling in the mood for a delicious Coconut Cream Cake, with a few little twists.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUQkbC1RIIz1kN1fCMHAXc_5lhvsFp-5nqfp2UXQ53aMNHkPn9ervxSlBcu1qxOuvqCKufzThntdFbj-_zvzqruTb9y5UwLE_UM18eL4ib4N5zG8VU3dG9PR5njzI464v7fmVLrbPMYCMhFIiLVjdvmv2mit32PQNC_0rSFbEm2Ag632ZvQavNmTI/s3024/Coconut%20Cream%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUQkbC1RIIz1kN1fCMHAXc_5lhvsFp-5nqfp2UXQ53aMNHkPn9ervxSlBcu1qxOuvqCKufzThntdFbj-_zvzqruTb9y5UwLE_UM18eL4ib4N5zG8VU3dG9PR5njzI464v7fmVLrbPMYCMhFIiLVjdvmv2mit32PQNC_0rSFbEm2Ag632ZvQavNmTI/w640-h640/Coconut%20Cream%20Cake%205.heic" width="640" /></a></div><div><br /></div><div><br /></div>As you can see from the recipe below this cake is a bit of a process and I was short on time so I took a few shortcuts, and still ended up with a cake that was completely delicious. One part I skipped was the Coconut Pastry Cream and the other was the Meringue topping. I know this sounds like I skipped a lot, and I guess I did, but even if I had enough time I probably would not made the meringue as I am not a huge fan of it. Sure, it does make for a dramatic looking cake, but that still doesn't make me like it. Yes, so un-Australian of me, as it means I am not a fan of our national dessert - pavlova.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mi-kwqi438wHSCivzSsYyZ7UhkKY62ofx1R48LvvfT5FPlOdX19V4m44MtGuF3Pzlj0yfY6rhd3BZEjsWGVq2VAqr77RyQKQPjAIAVX-yYZ8RIWvp9wmS9dii2c0QKvoD_lVAMpaE4jeNLMJviUg1AoDW2QT9sHlhlGrZ1frs6IcCV6yvmB21n-A/s3024/Coconut%20Cream%20Cake%206.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1mi-kwqi438wHSCivzSsYyZ7UhkKY62ofx1R48LvvfT5FPlOdX19V4m44MtGuF3Pzlj0yfY6rhd3BZEjsWGVq2VAqr77RyQKQPjAIAVX-yYZ8RIWvp9wmS9dii2c0QKvoD_lVAMpaE4jeNLMJviUg1AoDW2QT9sHlhlGrZ1frs6IcCV6yvmB21n-A/w640-h640/Coconut%20Cream%20Cake%206.heic" width="640" /></a></div><br /><div><div><br /></div><div>The three layers of coconut sponge cake are absolutely delicious (I made my cake with Kara Coconut Cream instead of coconut milk). To make the cake come together I decided to make a coconut cream buttercream which I added between each layer and then used just enough on the top and outside to make it a naked cake. Some toasted fresh coconut shavings on top added the finishing touch. This was so onolicious, but I do want to try it again so that I can try the coconut pastry cream.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrN57yjT7bKPtioLMiaEs5DqB7COQq-16J7VCYqRy84xa1fD8aMpJ1q4lzjQ_GuLCaZcuYW5LSHQEHk8dPHy43gX2V9qcf0boPJWL4WROXE4oW6z9REVCeSrvP-awwt93EevdTSBvaN_s6OatEHr7yqf-6-jvMO29njXjAl8poLljFBJfUmfMv4-0/s3024/Coconut%20Cream%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrN57yjT7bKPtioLMiaEs5DqB7COQq-16J7VCYqRy84xa1fD8aMpJ1q4lzjQ_GuLCaZcuYW5LSHQEHk8dPHy43gX2V9qcf0boPJWL4WROXE4oW6z9REVCeSrvP-awwt93EevdTSBvaN_s6OatEHr7yqf-6-jvMO29njXjAl8poLljFBJfUmfMv4-0/w640-h640/Coconut%20Cream%20Cake%204.heic" width="640" /></a></div><div><br /></div><div><br /></div><div><br /><div><b><i><span style="font-size: large;">Coconut Cream Cake</span></i></b></div><div style="text-align: left;"><i><a href="https://docs.google.com/document/d/1PhBrekHMJKbd3kEBGFCNe6LhgCd1Us6ZFlhjabqnZaI/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></i></div><br /><b><i>I<span style="font-family: inherit;">ngredients</span></i></b><div><span style="font-family: inherit;"><i>Cake ~<br /></i></span><div><ul style="text-align: left;"><li><span style="font-family: inherit;">200g (</span>2 cups) <span style="font-family: inherit;">loosely packed sweetened shredded coconut</span></li><li><span style="font-family: inherit;">115g (8 tablespoons) unsalted butter, at room temperature</span></li><li><span style="font-family: inherit;">450g (2¼ cups) granulated sugar</span></li><li><span style="font-family: inherit;">80ml (⅓ cup) vegetable oil</span></li><li><span style="font-family: inherit;">1 tablespoon vanilla e</span>xtract</li><li>1½ teaspoons coconut extract</li><li>4 eggs room temperature</li><li>5 egg yolks at room temperature</li><li>280g (2⅓ cups) all-purpose flour</li><li>2¼ teaspoon baking powder</li><li>¾ teaspoon kosher salt</li><li>240ml (1 cup) unsweetened coconut milk, at room temperature</li></ul></div><div><i><br /></i></div><div><i>Coconut Pastry Cream ~</i></div><div><ul style="text-align: left;"><li>100g (1 cup) loosely packed sweetened coconut flakes</li><li>1 x 400ml (13.5-oz) can unsweetened coconut milk</li><li>100g (½ cup) granulated sugar, divided</li><li>1 pinch kosher salt</li><li>Seeds scraped from ½ vanilla bean or 1 teaspoon vanilla extract</li><li>¼ teaspoon coconut or almond extract</li><li>2 tablespoons cornstarch</li><li>3 egg yolks at room temperature</li><li>2 tablespoons unsalted butter</li><li>80ml (⅓ cup) heavy whipping cream, whipped to stiff peaks</li></ul><i><div><i><br /></i></div>Fluffy Swiss Meringue Topping ~</i></div><div><ul style="text-align: left;"><li>360ml (1½ cups) egg whites (about 7 eggs), at room temperature</li><li>600g (3 cups) granulated sugar</li><li>1 pinch kosher salt</li><li>2 teaspoons vanilla extract</li></ul><br /><b><i>Preparation<br /></i></b><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 175℃ (350℉).</li><li>Generously grease 3 x 20cm (8-inch) cake pans, then line them with greased parchment paper.</li><li>In a food processor, break up the long strands of shredded coconut by pulsing for about 30 seconds.</li><li>In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.</li><li>Turn the mixer speed to medium; add the sugar, oil, vanilla, and coconut extract; and beat for about 5 minutes, until the mixture is light in color and about double in volume.</li><li>Turn the speed to medium-low and add the eggs and egg yolks, one at a time, mixing each until incorporated before adding the next, scraping the bowl after each addition.</li><li>In a separate bowl, whisk together the flour, baking powder, and salt until well combined.</li><li>Add one-third of the flour mixture to the butter mixture and mix just until combined.</li><li>Add half of the coconut milk, mixing until incorporated.</li><li>Repeat with another one-third flour, the remaining coconut milk, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.</li><li>Fold in shredded coconut.</li><li>Pour the batter into the prepared pans and spread evening using a small offset spatula.</li><li>Gently tap the pans on the counter several times to release excess air bubbles.</li><li>Bake until a tester comes out clean, about 35 minutes.</li><li>Let the cakes cool completely before removing from the pans.</li><li>Remove the parchment paper and place one cake layer on a serving plate.</li></ol></div><div><i><br /></i></div><div><i>Coconut Pastry Cream ~</i></div><div><ol style="text-align: left;"><li>In a food processor, pulse the coconut flakes about 10 times to slightly break up the strands; set aside.</li><li>In a medium saucepan over medium heat, combine the coconut milk, 50g (¼ cup) of the sugar, salt, vanilla, and coconut extract and cook, stirring, until it simmers.</li><li>In a medium bowl, whisk together the cornstarch and remaining 50g (¼ cup) sugar.</li><li>Add the egg yolks and whisk into a smooth paste.</li><li>Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch.</li><li>Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.</li><li>Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.</li><li>After 3 minutes, whisk in the butter and coconut flakes.</li><li>Pour the pastry cream into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.</li><li>In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.</li><li>Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using (or transfer to an airtight container and store in the refrigerator for up to 3 days).</li><li>Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten and fold in the remaining whipped cream.</li><li>Using an offset spatula, spread half of the pastry cream over the cake; making sure not to go all the way to the edge.</li><li>Top with the next cake layer and gently press down on the cake to make sure it is sitting snugly on the pastry cream.</li><li>Spread with the remaining pastry cream and top with the final cake layer (if the pastry cream goes beyond the edge, clean it up with a metal decorating spatula). </li><li>Make sure the layers are straight and cover with plastic wrap and refrigerate for about 1 hour to to set the pastry cream.</li></ol></div><div><i><br /></i></div><div><i>Fluffy Swiss Meringue Topping ~</i></div><div><ol style="text-align: left;"><li>In a medium saucepan over medium-low heat, bring 2.5cm (1-inch) of water to a simmer.</li><li>In the bowl of a stand mixer, combine the egg whites, sugar and salt; place over the simmering water; and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about 5 minutes.</li><li>Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy and stiff peaks form, about 5 minutes.</li><li>If the meringue is not stiff enough, your spikes will slouch and lose the drama. Add the vanilla and mix well.</li><li>Use immediately.</li></ol></div><div><i><br /></i></div><div><i>Assemble the Rest of the Cake ~</i></div><div><ol style="text-align: left;"><li>Reserve 60g (1 cup) of the meringue topping.</li><li>Use a metal spatula to spread a thick layer of the remaining meringue evenly over the cake.</li><li>Take a blob—yes, a blob—of the reserved meringue between your fingers and press it against the meringue on the cake. Pull the blob away from the cake, it will break off in a wispy curl (the thicker the blob you lay down as a foundation on the cake, the bigger the curls will be, it may take a few times to get the hang of it, but persevere).</li><li>Once you have the cake fully set with the curls, hold a kitchen blowtorch about 7.5cm (3-inches) from the cake, so just the tip of the flame is hovering over the cake.</li><li>Keep the torch moving so it doesn’t burn the meringue.</li><li>The tips of the curls will set fire, so blow them out as you go (the burnt tips are a lovely contrast and add a wonderful flavor).</li><li>Serve the cake immediately or store in the refrigerator, covered, for up to 2 days.</li></ol></div><div><p><br /></p>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for June 2022 were ~</div><div><br /></div><br /><b><i>Coconut Cream Cake</i></b><br /><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/06/coconut-cream-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li></ul><b><i>The OG Snack Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://myrecipereviews.com/2022/06/20/the-og-snack-cake-aka-better-than-twinkies/" target="_blank">My Recipe Reviews</a></li><li><a href="https://alittlebitofallright.blogspot.com/2022/06/the-og-snack-cake-cakeslicebakers.html" target="_blank">A Little Bit of All Right</a></li><li><a href="http://camillecooks.com/2022/06/20/twinkie-cake-thecakeslicebakers/" target="_blank">Camille Cooks</a></li><li><a href="https://amandiebakes.blogspot.com/2022/06/the-og-snack-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul><br /><b><i>Greek Orange-Phyllo Cake</i></b><br /><ul style="text-align: left;"><li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/06/greek-orange-phyllo-cake-cakeslicebakers.html" target="_blank">A Day in the Life on the Farm</a></li><li><a href="https://www.karenskitchenstories.com/2022/06/greek-orange-phyllo-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li></ul><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NxAMDJBA28IOfqXH-Xssx9aZVix6K0JiyYestT7ZMyxKtUK48FJOpZs37NzBeFpWP0KvvowBrFq6R_pGP521Kz5A272f9f57MMxJt8l_cl4rJPIJTTb6K4fRuPefvXaDdRnnH7Mtl9eZ20tuEow4ynXA-ZDFRrB-gOvRpV99npVkQTLVi3NmS5mv/s3024/Coconut%20Cream%20Cake%207.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5NxAMDJBA28IOfqXH-Xssx9aZVix6K0JiyYestT7ZMyxKtUK48FJOpZs37NzBeFpWP0KvvowBrFq6R_pGP521Kz5A272f9f57MMxJt8l_cl4rJPIJTTb6K4fRuPefvXaDdRnnH7Mtl9eZ20tuEow4ynXA-ZDFRrB-gOvRpV99npVkQTLVi3NmS5mv/w640-h640/Coconut%20Cream%20Cake%207.heic" width="640" /></a></div><br /><div><br /></div>
</div></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com5tag:blogger.com,1999:blog-2346387721041285250.post-81486558092598279212022-05-20T00:00:00.030-10:002022-05-21T10:55:11.169-10:00Lemon Curd Pound Cake ~ #TheCakeSliceBakers<div style="text-align: center;">Wonderfully tart lemon curd meets buttery pound cake in this amazing Lemon Curd </div><div style="text-align: center;">Pound Cake.This cake is sure to be a perfect addition to any celebration.</div><div><div class="separator" style="clear: both;"><br /></div><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLIftSmg9pbr55XkROK1BQCo0N-I0eXI8tHYJsfANTS8Vc5xCKiZXk_C7CYbod6MWU3sp8a7kwPdzW2vFA0oDA4JpapYVsUmCpiZ2QLRsKBgqtJIOi0H1dByALeoV-Sm4I85_t-8c5ZBsRXPtWE8lOrzMgbho9DufJIV57xvoYg7KUVYEDcopeTRL/s3024/Lemon%20Curd%20Pound%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2709" data-original-width="3024" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLIftSmg9pbr55XkROK1BQCo0N-I0eXI8tHYJsfANTS8Vc5xCKiZXk_C7CYbod6MWU3sp8a7kwPdzW2vFA0oDA4JpapYVsUmCpiZ2QLRsKBgqtJIOi0H1dByALeoV-Sm4I85_t-8c5ZBsRXPtWE8lOrzMgbho9DufJIV57xvoYg7KUVYEDcopeTRL/w640-h574/Lemon%20Curd%20Pound%20Cake%204.heic" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></i><span><a name='more'></a></span></b></div><div><b><i><span><br /></span></i></b></div><div>The Cake Slice Bakers are continuing to bake their way through <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1">Zoë Bakes Cakes</a> by Zoē François. It is amazing to realize that we are almost half way through our cakes, and I have enjoyed every single one of them. This book has so many cake choices with various levels of difficulty - Bundt cakes, quick breads, layered cakes, rolled and fancy cakes just to name a few. And for those who have not heard of Zoē François she is an amazing baker and bestselling author, blogger, and has a series called Zoë Bakes on the Magnolia Network.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-e5ib6qRuwT1S61jcZgb4k03QSSb2LFvZ3LT8JqsDxv2PADgPZahnOJHnx13AsoWyAnKRfpSkop7rBwjxQWHIweYFiDeFtY8vCfX3_Co8SK-13OO_OWySeSOm4cb2_Odv8JTgKChQv5Z1tQNZq2Zco8hATku5LOM7t2KkzcZwdfPwVZAoMkRfY2O/s3024/Lemon%20Curd%20Pound%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-e5ib6qRuwT1S61jcZgb4k03QSSb2LFvZ3LT8JqsDxv2PADgPZahnOJHnx13AsoWyAnKRfpSkop7rBwjxQWHIweYFiDeFtY8vCfX3_Co8SK-13OO_OWySeSOm4cb2_Odv8JTgKChQv5Z1tQNZq2Zco8hATku5LOM7t2KkzcZwdfPwVZAoMkRfY2O/w640-h640/Lemon%20Curd%20Pound%20Cake%202.heic" width="640" /></a></div><br /><div><br /></div><div><br /></div>The Cake Slice Bakers are a group of dedicated bakers who all love cake. Each year we choose a new cake-centric cookbook and bake our way through it. Every month we are given 3 choices and on the 20th day of each month we reveal what we have chosen on our blogs. This month's choices were Lemon Curd Pound Cake, Dacquoise with Cream and Berries, and Red Velvet Cake. I am so not a fan of Red Velvet Cake, however I do love anything with lemon so I had to choose the Pound Cake.<div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SiKNbIrX9LGLJsahy1aDBT2a1B3ZoS0rvnGAf2ZoEzJL-BLEc3qRUVFeLbrs_BVTouyig_RCzeIat_oIqY6tmWidW0-ztyCDz5DnwITwqCznNQrQtGBSaZJjZ6vteMezKJXLSFYOY5aRSr4BFKr0wxmfyPjJO9Dfj5axq58XuZ-H6-BcHUUsrCIv/s3024/Lemon%20Curd%20Pound%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0SiKNbIrX9LGLJsahy1aDBT2a1B3ZoS0rvnGAf2ZoEzJL-BLEc3qRUVFeLbrs_BVTouyig_RCzeIat_oIqY6tmWidW0-ztyCDz5DnwITwqCznNQrQtGBSaZJjZ6vteMezKJXLSFYOY5aRSr4BFKr0wxmfyPjJO9Dfj5axq58XuZ-H6-BcHUUsrCIv/w640-h640/Lemon%20Curd%20Pound%20Cake%205.heic" width="640" /></a></div><br /><div><br /><div><br /></div><div><div class="separator" style="clear: both; text-align: left;">This cake may seem like a lot of work when you first look at the recipe, but making a few of the components the day before makes it a lot easier. And there is no reason why you can't take a few shortcuts like using store-bought lemon curd and omitting the baked lemons and simply adding some zest to the top - it worked for me. The one thing you don't want to do like me is pour the batter into the pan and place it in the oven, and then turn around and see the eggs on the counter. Oops! I quickly grabbed it out of the oven, scraped it back into a bowl and added the eggs, and then had to use a different pan to bake it. Honestly, I didn't even know if they cake would still bake correctly, but it turned out perfectly. I also added a little extra lemon curd to the middle of the cake and swirled it just a bit - I can never have enough lemon.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WvOTML4l3vFbmI3dd7zRfzPcz2KD0ofIsmsONl_W3_sUNPDhjt-781mkTvcEJ0PgR-W_sRh6UjmJetKFZAVOZ5pDi6n8qFaZ16aPOyCUjXEqqKFW6J-jInL3V_kXlowpOaqw0_9NiG5EgZk6OPBXkO-ujYA8QmrUucDa2ccCifgqbJYkpZl0XQWe/s3024/Lemon%20Curd%20Pound%20Cake%207.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WvOTML4l3vFbmI3dd7zRfzPcz2KD0ofIsmsONl_W3_sUNPDhjt-781mkTvcEJ0PgR-W_sRh6UjmJetKFZAVOZ5pDi6n8qFaZ16aPOyCUjXEqqKFW6J-jInL3V_kXlowpOaqw0_9NiG5EgZk6OPBXkO-ujYA8QmrUucDa2ccCifgqbJYkpZl0XQWe/w640-h640/Lemon%20Curd%20Pound%20Cake%207.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div><br /></div><div><br /><div><b><i><span style="font-size: large;">Lemon-Curd Pound Cake</span></i></b><div><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/12WVzkgy4O9_gBXepxr-iGTknPOtR7cweupF3-ZwVMUg/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i></div><div><br /></div><div><b><i>Ingredients</i></b></div><div><i>Cake ~</i></div><ul style="text-align: left;"><li>2 lemons, sliced 3mm (⅛-inch) thick, plus zest of 2 lemons</li><li>scraped seeds from 1 vanilla bean</li><li>240ml (1 cup) simple syrup</li><li>165g (¾ cup) unsalted butter, at room temperature</li><li>300g (1½ cups) granulated sugar</li><li>2 teaspoons vanilla extract</li><li>1 teaspoon lemon extract</li><li>2 eggs, at room temperature</li><li>4 egg yolks, at room temperature</li><li>240g (2 cups + 2 tablespoons) cake flour</li><li>1 teaspoon baking powder</li><li>¼ teaspoon baking soda</li><li>½ teaspoon kosher salt</li><li>180g (¾ cup) sour cream, at room temperature</li><li>140g (½ cup) lemon curd</li></ul><i>Lemon Curd ~</i><div><ul style="text-align: left;"><li>6 egg yolks, at room temperature</li><li>200g (1 cup) granulated sugar</li><li>120ml (½ cup) freshly squeezed lemon juice</li><li>zest of 2 lemons</li><li>110g (½ cup) unsalted butter, cut into 8 pieces</li><li>pinch kosher salt</li></ul></div><div><i>Simple Syrup ~</i></div><div><ul style="text-align: left;"><li>240ml (1 cup) water</li><li>200g (1 cup) granulated sugar</li><li>15ml (1 tablespoon) light corn syrup</li></ul></div><div><i><b>Preparation</b></i></div><div><i>Cake ~</i><br /><ol style="text-align: left;"><li>Preheat the oven to 165℃ (325°F). </li><li>Generously grease a 23x10cm (9 by 4-inch Pullman pan (or a 25x13cm (10 by 5-inch loaf pan), then line it with greased parchment paper; set aside.</li><li>Put the lemon slices and vanilla seeds in the bottom of a 23cm (9-inch) baking dish, pour the simple syrup over the top, and cover tightly with aluminum foil, and bake until the lemons are very soft, 40 to 45 minutes; set aside.</li><li>In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute. </li><li>Turn the mixer speed to low, and add the sugar, vanilla extract, lemon extract, and lemon zest to the butter, mixing until incorporated. </li><li>Turn the speed to medium-high and beat until light and fluffy, about 5 minutes, scrape the bowl often for even incorporation.</li><li>Turn the speed to medium-low and add the eggs and egg yolks, one at a time, beating just until combined, scraping the bowl after each addition.</li><li>In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, sift to remove any lumps.</li><li>Add one-third of the flour mixture to the butter mixture and mix on low speed, just until combined.</li><li>Add half of the sour cream, mixing until incorporated.</li><li>Repeat with another one-third flour, then the remaining sour cream, and finish with the final one-third flour, scraping the bowl and paddle after each addition.</li><li>Fold the lemon curd into the batter (it’s okay if there are a few streaks of curd left throughout the batter). Scrape the batter into the prepared pan. </li><li>Smooth the top and tap the pan on the counter several times to release excess air bubbles.</li><li>Lay five baked lemon slices over the top of the batter. </li><li>Set the pan on a baking sheet and bake just until the top sets, about 45 minutes; the sliced lemons will have slipped beneath the surface.</li><li>Lay another four lemon slices over the top and continue to bake until a tester comes out clean, 25 to 30 minutes more. </li><li>As soon as you take the cake out of the oven, drizzle with 2 tablespoons of the lemon syrup from the baked lemons.</li><li>Let the cake cool in the pan for 20 minutes, then remove from the pan and set on a wire rack to cool completely before serving.</li></ol></div><div><br /><i>Lemon Curd ~</i></div><div><ol style="text-align: left;"><li>In a medium stainless-steel bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, butter, and salt.</li><li>Put 2.5cm (1 inch) of water in the bottom of a double boiler or a medium saucepan and bring to a gentle simmer over medium heat.</li><li>Place the bowl with the lemon mixture over the simmering water. </li><li>Using a rubber spatula, stir the mixture constantly, making sure to clean the sides of the bowl as you go, until the lemon curd begins to thicken, about 10 minutes (it will be the consistency of smooth pudding). </li><li>If there are any lumps in the curd, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming. </li><li>In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides. </li><li>Set the container in the ice bath or place in the freezer until chilled, about 15 minutes, then transfer to the refrigerator for up to 5 days.</li></ol></div><div><br /></div><i>Simple Syrup ~</i><div><ol style="text-align: left;"><li>In a small saucepan over medium-high heat, combine the water, granulated sugar, and light corn syrup. Bring to a simmer and allow to simmer until the sugar is completely dissolved, about 10 minutes. </li><li>Turn off the heat and let cool to room temperature.</li><li>Use immediately, or store in an airtight container in the refrigerator for up to 1 month.</li></ol><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #1d2129; font-size: 14px; letter-spacing: -0.12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s1600/The+Cake+Slice+Bakers+Badge+2018.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="832" data-original-width="1080" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHa6rAO-EU2fJIRtiqiDiT11g1g-OeMQ2VL6UswXWUb2VCRNG1mEeMs-9L4k2dJC3_thE1aelHkguzPZV1XbPkDFtRkJY2dtrRSoTPBBfaXKIyZe8QMEsmKcZwOedlDOABg7qT6OADWgl/s320/The+Cake+Slice+Bakers+Badge+2018.jpeg" width="320" /></a></span> </div>
<div>
<br /></div>
<div>
<br /></div>
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=125S7FTIOWEXG&keywords=zoe+bakes+cakes+cookbook&qid=1642404940&sprefix=zoe+bakes%2Caps%2C295&sr=8-1" target="_blank">Zoë Bakes Cakes</a> by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!<br />
<br />
Follow our <a href="https://www.facebook.com/thecakeslicebakers/">Facebook</a>, <a href="https://www.instagram.com/thecakeslicebakers/?hl=en">Instagram</a>, and <a href="https://www.pinterest.com/bakinginpyjamas/cake-slice-bakers/">Pinterest</a> pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.<br />
<br />
The Cake Slice Bakers also have a new Facebook group called <a href="https://www.facebook.com/groups/1921187527979814/?source_id=295589893899896">The Cake Slice Bakers and Friends</a>. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.<br />
<div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=s500" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="449" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEizuCPW-pnJwgTijqJf6rRhmv7W6Mp_qOvWQrZOgDpbEuGCrZfFPFnwe_F_tv2i2mqQI5FBdkTGXotPuCa6t6OUr39e1kJyIV890yxbw_03J-oE0QUbygu5ETIUgLt4tStHLjmfRjjE0EwFZHrJBikk7g7etAS_2YS9BPNK-Kp6QzpKuexwTmPZdDZ4=w359-h400" width="359" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>
It is a new year and a new book - <a href="https://www.amazon.com/Zo%C3%AB-Bakes-Cakes-Everything-Favorite/dp/1984857363/ref=sr_1_1?crid=2HLP3UOKGEL1Z&keywords=zoe+bakes&qid=1642400018&sprefix=zoebak%2Caps%2C327&sr=8-1" target="_blank">Zoë Bakes Cakes</a> - and our choices for May 2022 were ~</div><div><br /></div><div><br /></div><div><b><i>Lemon Curd Pound Cake</i></b></div></div><div><ul style="text-align: left;"><li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/05/lemon-curd-pound-cake-thecakeslicebakers.html" target="_blank">All That's Left Are The Crumbs</a></li><li><a href="https://myrecipereviews.com/2022/05/20/lemon-curd-pound-cake/" target="_blank">My Recipe Reviews</a></li><li><a href="https://www.karenskitchenstories.com/2022/05/lemon-curd-pound-cake-cakeslicebakers.html" target="_blank">Karen's Kitchen Stories</a></li><li><a href="https://amandiebakes.blogspot.com/2022/05/lemon-curd-pound-cake-thecakeslicebakers.html" target="_blank">Amandie Bakes</a></li></ul></div><div><br /></div><div><b><i>Dacquoise with Cream and Berries</i></b></div><ul style="text-align: left;"><li><a href="https://culinary-adventures-with-cam.blogspot.com/2022/05/dacquoise-with-cream-and-berries.html" target="_blank">Culinary Adventures with Camilla</a></li></ul><br /><i style="font-weight: bold;">Red Velvet Cake</i><br /><ul style="text-align: left;"><li><a href="http://camillecooks.com/2022/05/20/red-velvet-cake-with-cream-cheese-frosting-thecakeslicebakers/" target="_blank">Camille Cooks</a></li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAR9VNWrP9lP2ra0xnbWR_gLaMLHK65ld8xTISYbtXP4V3zFcknWcioVDQV9c-wmApun9mlfErlpPV4Eua4QPkx9FnwOJAKpc1GIkWCIDzrDBwQ7oo2_SlneOumBURrEyDbz7d33QB0Z_vvDjU18PObcIfRt1gQp0hcZcYbZZfNT3-ugn6HuwIdGA/s3024/Lemon%20Curd%20Pound%20Cake%209.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAR9VNWrP9lP2ra0xnbWR_gLaMLHK65ld8xTISYbtXP4V3zFcknWcioVDQV9c-wmApun9mlfErlpPV4Eua4QPkx9FnwOJAKpc1GIkWCIDzrDBwQ7oo2_SlneOumBURrEyDbz7d33QB0Z_vvDjU18PObcIfRt1gQp0hcZcYbZZfNT3-ugn6HuwIdGA/w640-h640/Lemon%20Curd%20Pound%20Cake%209.heic" width="640" /></a></div><br /><div><br /></div>
</div></div></div></div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com2tag:blogger.com,1999:blog-2346387721041285250.post-90601838169467711742022-05-19T00:00:00.002-10:002022-05-19T07:01:58.272-10:00Peanut Butter and Jelly Bundt Cake ~ #BundtBakers<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;">What's better than a Peanut Butter and Jelly sandwich? A Peanut Butter and Jelly </div><div class="separator" style="clear: both; text-align: center;">Bundt Cake that will take you back to your childhood as you savor each bite.</div><br /><div class="separator" style="clear: both; font-style: italic; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxn2QuD1q1l6ge1SEn32d-Ze9bAjKvBRWQolsvB_IqjjW0SDe7c9Fy7ySJFGm_ehyT9xZ8PivqgP4loH973Q3iCt9HxiJlkkmuGJiD8ZEtaI_HZotJo4ynVL8P1ucopppo6r22pAa3T21ltpeXHxWTijCIw0mzEZLxjZVXfkaacUVQnfJK4QftZqR/s3002/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%202.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3002" data-original-width="2891" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxn2QuD1q1l6ge1SEn32d-Ze9bAjKvBRWQolsvB_IqjjW0SDe7c9Fy7ySJFGm_ehyT9xZ8PivqgP4loH973Q3iCt9HxiJlkkmuGJiD8ZEtaI_HZotJo4ynVL8P1ucopppo6r22pAa3T21ltpeXHxWTijCIw0mzEZLxjZVXfkaacUVQnfJK4QftZqR/w616-h640/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%202.heic" width="616" /></a></div><span style="font-style: italic; font-weight: bold;"><br /></span><span><a name='more'></a></span></div>The theme chosen for Bundt Bakers for May 2022 is Jam Bundts. You know what goes really well with jam/jelly? Peanut Butter! So I decided to make a Peanut Butter and Jelly Bundt Cake.<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eslDaBPx5dQpr7jLkIGuBq6dSmCO8yAoVPjICKME_6ao8yr_ZVk_jHJ33XmB2gdXer_ZiPW8cXUsMmy6YFNtKKqZfW3yK89QNySOnzvjV2zfMKfet7NhMS7LZnZ68rm6RPRIruPf0GPTUV365CklHncomx7qccIP8C9nC8R_WaLTADVIkR-qGKqK/s3024/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%201.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2970" data-original-width="3024" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5eslDaBPx5dQpr7jLkIGuBq6dSmCO8yAoVPjICKME_6ao8yr_ZVk_jHJ33XmB2gdXer_ZiPW8cXUsMmy6YFNtKKqZfW3yK89QNySOnzvjV2zfMKfet7NhMS7LZnZ68rm6RPRIruPf0GPTUV365CklHncomx7qccIP8C9nC8R_WaLTADVIkR-qGKqK/w640-h628/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%201.heic" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>I grew up in Australia where peanut butter and jelly sandwiches were not a thing at all - Vegemite reigned supreme. Of course, after living in the US for so long, I am totally a fan of the this sweet and savory combination. Peanut Butter and banana is another favorite.</div><br /><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 12.87px;"><br /></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><span style="font-size: 12.87px;"><br /></span></span></div><div><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #333333;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3onmNQNgWCnv0ExiKzmjmqH9whyz1KTauK6Tl830aXm0YJYGe0BKTII48BkA0nyWhhK9jjsEt7xd-jRVdwCGsxmtuNo8w2S2IfBlV-smbinI3QChLDZOcgefQyZNOpyKmg1_UO86TX5en3m-RpWD9QlNHOEto2KnrawdFmZTnDADUIv4RKc_Aacf/s1773/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%203.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1773" data-original-width="1773" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3onmNQNgWCnv0ExiKzmjmqH9whyz1KTauK6Tl830aXm0YJYGe0BKTII48BkA0nyWhhK9jjsEt7xd-jRVdwCGsxmtuNo8w2S2IfBlV-smbinI3QChLDZOcgefQyZNOpyKmg1_UO86TX5en3m-RpWD9QlNHOEto2KnrawdFmZTnDADUIv4RKc_Aacf/w640-h640/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%203.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /></span><div>This cake has a wonderfully tender crumb from the use of cake flour and it is nice and moist from the use of yogurt. You could go with a plain glaze for the top, but I could not resist using a little more peanut flavor, which I actually achieved by adding PB Fit Peanut Butter Powder to the powdered sugar. The recipe calls for strawberry or raspberry jam, but I had a jar of razzleberry jam already opened so I used that instead, and it was delicious. I will definitely be making this bundt again.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ory2Hb4xISmh8vZKrrAS0DIk2EMtEPlNDmG__c58Vh2v3Sdp_bJ5LKriSF2rtIclkStFc-xqmhjcKsDxYF61LAiuElIvgypzdQoe7o5WvDyUrJxT8Ifpe-BSa8VgtV38edVBnEElslXsHvK4DjYNj_nG3jYJ8VuqaM66ApMRXb2vmWLzCnKKOFCy/s3024/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%204.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Ory2Hb4xISmh8vZKrrAS0DIk2EMtEPlNDmG__c58Vh2v3Sdp_bJ5LKriSF2rtIclkStFc-xqmhjcKsDxYF61LAiuElIvgypzdQoe7o5WvDyUrJxT8Ifpe-BSa8VgtV38edVBnEElslXsHvK4DjYNj_nG3jYJ8VuqaM66ApMRXb2vmWLzCnKKOFCy/w640-h640/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%204.heic" width="640" /></a></div><br /><div><br /></div><div class="separator" style="clear: both;"><br /></div><div><div style="text-align: left;"><b><i><span style="font-size: large;">Peanut Butter and Jelly Bundt Cake</span></i></b></div><i><span style="font-size: x-small;"><a href="https://docs.google.com/document/d/1zyJ1XcvhdmfBgbHpLQm-yLE2JO5zS-XYFRLc_UBTvj8/edit?usp=sharing" target="_blank">Printer Friendly Recipe</a></span></i><div><br /><i>Cake ~</i></div><div><ul style="text-align: left;"><li>375g (3 cups) cake flour</li><li>½ teaspoon baking powder</li><li>½ teaspoon baking soda</li><li>½ teaspoon salt</li><li>4 large eggs, room temperature</li><li>300g (1½ cups) granulated sugar</li><li>2 teaspoons vanilla extract</li><li>225g (1 cup) unsalted butter, softened</li><li>240g (1 cup) Greek-style yogurt, room temperature</li><li>250g (1 cup) smooth peanut butter</li><li>165g (1/2 cup) strawberry or raspberry jam</li></ul></div><div><i>Glaze ~</i></div><div><ul style="text-align: left;"><li>125g (1 cup) icing/powdered sugar</li><li>1 teaspoon vanilla extract</li><li>1 - 2 tablespoons milk</li></ul><br /><b><i>Preparation</i></b></div><div><i>Cake ~</i></div><div><ol style="text-align: left;"><li>Preheat the oven to 180℃ (350℉).</li><li>Spray a 25cm (10-inch) bundt pan with baker's spray; set aside.</li><li>Whisk together the flour, baking powder, baking soda, and salt; set aside.</li><li>In the bowl of a stand mixer fitted with the paddle attachment, add the butter and mix for about a minute. Add the sugar and cream together until light and fluffy, about 3 to 4 minutes.</li><li>Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until incorporated (do not over-mix).</li><li>Pour half of the batter into the prepared pan.</li><li>Spoon the jam over the batter without touching the sides of the pan, and top with the remaining batter.</li><li>Bake for 55 - 60 minutes or until a toothpick inserted into the centre comes out clean.</li><li>Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand.</li><li>Allow to cool completely before glazing.</li></ol></div><div><div><i>Glaze ~</i></div></div><div><ol style="text-align: left;"><li>Whisk together the icing sugar, vanilla, and milk until smooth. Add more milk if too thick, or more icing sugar if too runny.</li><li>Drizzle over the cooled cake.</li></ol><div class="mv-create-instructions" style="border: 0px; box-sizing: inherit; clear: left; font-family: Montserrat; font-size: 20px; margin: 0px 0px 20px; padding: 0px 20px; vertical-align: baseline;"><ol style="border: 0px; box-sizing: inherit; color: inherit; font-size: var(--mv-create-base-font-size,16px); line-height: 2.1; list-style-image: initial; list-style-position: initial; list-style-type: none !important; list-style: none; margin: 10px 0px 10px 30px; overflow-wrap: break-word; padding: 0px; vertical-align: baseline;"><li></li></ol></div><div class="mv-create-notes" style="border: 0px; box-sizing: inherit; font-family: Montserrat; font-size: 20px; margin: 0px 0px 20px; padding: 0px 20px; vertical-align: baseline;"></div></div><div><br /></div>
<h2 style="text-align: center;"><a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html" target="_blank"><img alt="BundtBakers" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtMyrodKhc6ACbN4QPbHhgPCqpZjLhPRhePe4GCo-_GAjdvq2ncjNP7lpzfNbFPrqQWaYwD9gZjz9cqbq7SSt0QkZF7em_Ew-NKmwkyRkD05ESZistNG-MQsEzKhexQLxQwAZiuS4h6Ch/w320-h320/BundtBakers+post.png" width="320" /></a></h2><div class="separator" style="clear: both; text-align: center;"><br /></div>
<strong>
</strong> <strong>#BundtBakers</strong> is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our <a href="http://www.pinterest.com/flpl/bundtbakers/">Pinterest board</a>. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about <strong>BundtBakers</strong>, can be found on our <a href="http://www.foodlustpeoplelove.com/p/bundtbakers.html">home page</a>. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. <div><br /></div>Please take a moment to check out all of the Jam Bundts baked by the BundtBakers this month ~<ul>
<li><a href="https://snehasrecipe.blogspot.com/2022/05/eggless-blueberry-preserve-bundt-muffins.html" target="_blank">Eggless Blueberry Preserve Bundt Muffins</a> from Sneha's Recipe</li>
<li><a href="https://adayinthelifeonthefarm.blogspot.com/2022/05/jelly-donut-bundt-cake-bundtbakers.html" target="_blank">Jelly Donut Bundt Cake</a> from A Day in the Life on the Farm</li>
<li><a href="https://www.patycocandybar.com/2022/05/jijona-cream-bundt-cake.html" target="_blank">Jijona Cream Bundt Cake</a> from Patyco Candybar</li>
<li><a href="https://www.foodlustpeoplelove.com/2022/05/orange-marmalade-carrot-cake.html" target="_blank">Orange Marmalade Carrot Cake</a> from Food Lust People Love</li>
<li><a href="http://allthatsleftarethecrumbs.blogspot.com/2022/05/peanut-butter-and-jelly-bundt-cake.html" target="_blank">Peanut Butter & Jelly Bundt Cake</a> from All That's Left Are The Crumbs</li>
<li><a href="https://palatablepastime.com/2022/05/19/tennessee-jam-bundt-cake/" target="_blank">Tennessee Jam Bundt</a> from Palatable Pastime</li>
</ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtzk1jdDosZIIdxhZA0p9jSND61Vh9NVodba_0X-rCyEJkpmUIKNjkz-gteR3QJSxpvyEECpezhnhIXt-nH8xk99ZWqU7RkmobilyGbdpJL-Yp1Zfc_soizRUSrPWLLVX1iGzzAh4o2XGBB4qerO7dJGsIL1BVst5xte326mEFknJsmyu6kmPsIUl/s2696/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%205.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2696" data-original-width="2696" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtzk1jdDosZIIdxhZA0p9jSND61Vh9NVodba_0X-rCyEJkpmUIKNjkz-gteR3QJSxpvyEECpezhnhIXt-nH8xk99ZWqU7RkmobilyGbdpJL-Yp1Zfc_soizRUSrPWLLVX1iGzzAh4o2XGBB4qerO7dJGsIL1BVst5xte326mEFknJsmyu6kmPsIUl/w640-h640/Peanut%20Butter%20&%20Jelly%20Bundt%20Cake%205.heic" width="640" /></a></div><br /><div><br /></div>
</div></div>All That's Left Are The Crumbshttp://www.blogger.com/profile/13035721425410197657noreply@blogger.com3