Posts Tagged With: cardamom

Upside-down blood orange cake

This cake can be served warm or at room temperature. Garnish with double cream or vanilla yoghurt if desired, but the cake is great on its own!

ourkitchengarden.net

Fresh from the garden: blood oranges, eggs
Recipe source: from the 52 Kitchen Adventures blog

Equipment:

  • Large cast-iron skillet
  • Scales
  • Bowls – 1 small, 1 med, 1 large
  • Large spoon
  • Measures: cup, ½ cup, teaspoon, ½ teaspoon
  • Microplane grater
  • Chopping board&knife
  • Stand mixer
  • Spatula
  • Skewer or toothpick
  • Serving plate

 

Ingredients:Topping:

  • 40g unsalted butter
  • 1 cup firmly packed light brown sugar
  • ½ teaspoon ground cardamom
  • 2 blood oranges

Cake Batter:

  • 1½ cups plain flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1½ teaspoons ground cardamom
  • 80g unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • ½ cup milk
  • 2 teaspoons vanilla extract

What to do:

  • Preheat oven to 180°C and position rack in centre of oven.
  • In the cast iron skillet, combine butter, brown sugar and ground cardamom over low heat.
  • Once butter has meltedthe ingredients to a single layer, remove from heat and let cool for 10 minutes or so without stirring.
  • Zest one of the blood oranges into the small bowl using the microplane, then peel both and cut them into ½cm thick slices.
  • To make the cake batter, combine the flour, salt, baking powder and ground cardamom in themedium bowl.
  • Measure the milk and vanilla extract into the small bowl with the orange zest and stir.
  • Add the softened butter & the sugar to the bowl of the stand mixer and beat until light & fluffy, then add the eggs and mix until thoroughly combined.
  • Stir in half of the dry ingredients, then all of the milk mixture.
  • Add the remaining dry ingredients and mix until just combined.
  • Lay the orange slices on top of the brown sugar mixture in your preferred design.
  • Pour the batter over the orange slices and even out if needed using a knife or spatula.
  • Bake for around 30 minutes or until the top is firm to the touch and a toothpick or skewer inserted in the middle comes out clean (be careful – that skillet handle will be very hot!).
  • Let cool for a few minutes, thenloosen the sides with the spatula or knife. Firmly hold a clean chopping board over the pan and thenturn over to flip out upside-down on to the board.
  • Cut into slices or chunks & serve warm or at room temperature.
ourkitchengarden.net

Ugly but yum

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Apricot, cranberry and cardamom hot cross buns

‘… if you have no daughters, give them to your sons…’ At this time of year it is possible to buy hot cross buns anywhere – but I think there is nothing better than freshly made ones!

ourkitchengarden.net

Warm cross dough

Recipe source: adapted from a recipe by Jeremy Strode in Good Living 2011
Makes: 12 large or 24 small buns

Equipment:

  • Stand mixer & dough hook
  • Bowls – large, small
  • Measuring – ½ teaspoon, tablespoon
  • Small saucepan
  • Fork
  • Spatula
  • Plastic wrap & baking paper
  • Large baking tray
  • Chopping board & knife
  • Small snap lock bags
  • Scissors
  • Pastry brush
  • Serving plates
Ingredients:

  • 20g dried yeast
  • 100g caster sugar plus a pinch
  • 100g butter at room temperature
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 500g plain flour
  • 2 eggs
  • 150g apricots
  • 50g dried cranberries

Crosses

  • 90g self-raising flour
  • 10g skim milk powder

Glaze

  • 1/3 cup water
  • 2 tablespoons caster sugar

What to do:

The dough mixture:

  • Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
  • Chop the apricots.
  • Place butter, salt, cardamom, the rest of the sugar and the plain flour in the mixer and combine.
  • Add eggs and yeast mixture and beat until smooth.
  • Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.

Start of lesson:

  • Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto baking paper-lined tray so that the balls just touch. Cover with plastic wrap. Set aside in a warm, draught-free place to prove for 30 minutes. Preheat oven to 190°C.
  • Whilst the buns are proving you can make the next dough mixture (above) for the next class.
  • After the 30 minutes is up, mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
  • Meanwhile make the glaze: Place 1/3-cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates – slicing if needed – & then eat!

Notes: If you have no skim milk powder for the crosses then the self-raising flour will work with milk or even water!

ourkitchengarden.net

Hot cross bunsters

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April 5th 2012

And here we are at the last day of term! What a lovely start to the year… some great cooking, fabulous volunteers & creative and delicious children! Thank you to everybody 🙂

This week has seen us celebrate our season with fabulous fat eggs from our five chooks – they are truly settling into their strides with huge beautiful offerings every day: over 50g each, just like in the shops! So in honour, we’re creating a Poached Egg Salad with Tarragon Sauce, Sean’s Sweetcorn Chowder, our version of Torta Pasqualina, a few handmade chocolate truffles – and the ubiquitous but nevertheless yummy hot cross bun (with a difference!) And here below is the recipe… happy holidays and see you next term! Melissa

APRICOT & CARDAMOM HOT CROSS BUNS – Jeremy & Jane Strode

Ingredients:

  • 20g dried yeast
  • 100g caster sugar plus a pinch
  • 100g butter
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • 500g plain flour
  • 2 eggs
  • 200g apricots
  • 90g self-raising flour
  • 10g skim milk powder
  • Butter & jam to serve

Glaze

  • 1/3 cup water
  • 2 tablespoons caster sugar

What to do:

  • Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
  • Chop the apricots.
  • Place butter, salt, cardamom, plain flour and remaining sugar in the mixer and combine.
  • Add eggs and activated yeast and beat until smooth.
  • Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.

Start of lesson:

  • Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes. Preheat oven to 190°C.
  • Mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
  • Make glaze: Place 1/3 cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates & serve warm with butter & jam.

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