Text 12472, 145 rader
Skriven 2014-04-23 05:01:00 av Dave Drum (75685.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Hi Honey! #1
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Cake - Pt 1
 Categories: Desserts, Chocolate, Citrus
      Yield: 10 servings
 
MMMMM----------------------------CAKE---------------------------------
  2 1/2 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      2 ts Cinnamon
    1/4 ts Ground ginger
    1/4 ts Ground clove
      3 lg Eggs
      1 c  Sugar
  1 1/4 c  Vegetable oil
      1 c  Pure honey
    3/4 c  Lukewarm coffee
  1 1/2 ts Packed grated orange zest

MMMMM----------------------CHOCOLATE GLAZE---------------------------
    1/4 c  + 2 tb well-stirred canned
           - unsweetened coconut milk
           - (not light)
      2 ts Light corn syrup
      4 oz Bittersweet (60% cacao)
           - chocolate; fine chopped
 
  For garnish: Flaky sea salt, such as Maldon (optional)
  
  Equipment: a 10" Bundt pan; nonstick baking spray
  (shake well first; see Cooks’ Notes); cake tester or
  wooden skewer for testing cake doneness
  
  For cake: Heat oven to 350øF/175øC with rack in middle.
  Generously spray pan, including center tube, with baking
  spray.
  
  Whisk together flour, baking powder and soda, salt, and
  spices in a large bowl.
  
  Whisk eggs well in another large bowl and whisk in sugar,
  oil, honey, coffee, and zest until well combined.
  
  Make a well in the center of the flour mixture and add the
  honey mixture, then stir with the whisk until the batter
  is smooth.
  
  Pour batter into pan (it’s liquid enough to level itself
  in the pan), and bake in oven until springy to the touch
  and a cake tester comes out clean, 45 to 50 minutes.
  
  Let cake cool in the pan on a rack for 20 minutes.
  
  Loosen cake from the pan with a thin rubber spatula, then
  invert cake onto the rack (see Cooks’ Notes) and cool
  completely.
  
  For glaze: Bring coconut milk and corn syrup to a simmer
  in a small heavy pan, stirring until combined.
  
  Remove pan from heat and add chocolate. Let chocolate
  stand 1 minute, then stir until chocolate is melted and
  glaze is smooth.
  
  Let glaze stand, stirring occasionally, until thickened
  slightly, but still pourable.
  
  Transfer cake to a cake plate and slowly pour the
  chocolate glaze over the top of the cake, letting it drip
  down the sides. If desired, let the cake stand at room
  temperature until glaze is set.
  
  Continued to Part Two
  
  by Kemp Minifie
  
  Gourmet Live | August 2011
  
  Yield: Makes 1 (10-inch) Bundt cake
  
  MM Format by Dave Drum - 21 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Cake - Pt 2
 Categories: Desserts, Chocolate, Citrus
      Yield: 10 servings
 
           Continued from Part One
 
  Just before serving, sprinkle glaze lightly with flaky sea
  salt, if using.
  
  Cooks' notes: Nonstick baking spray: Normally, I’m not
  inclined to use nonstick baking sprays, preferring to line
  the bottoms of greased cake pans with parchment paper,
  then greasing the paper and flouring the pans to ensure
  that the cake releases easily from the pans, but the
  design of a Bundt pan makes that method impossible. While
  developing this recipe, I had a disaster when the top half
  of one cake remained in the Bundt pan when I tried to turn
  the cake out (and I thought I had really played it safe by
  using a well-oiled nonstick pan, albeit an old one). On my
  next attempt, I turned to the nonstick baking spray, and
  since then, it has worked like a charm.
  
  Measuring oil and honey: Both should be measured in a
  liquid measuring cup. The oil is listed first, because if
  you measure the honey in it afterward, without washing the
  cup, the honey will slide out easily, with barely any help
  needed from a rubber spatula.
  
  Inverting the cake onto a rack: The best way to do this is
  to place a rack over the top of the pan, then, holding the
  rack and pan together, flip the cake pan and rack over so
  that the cake can slide safely out of the pan onto the
  rack.
  
  Chopping chocolate: The easiest way to chop chocolate is
  with a long serrated bread knife. Or you can break the
  chocolate into squares (if you are using a bar) and pulse
  it in a food processor.
  
  by Kemp Minifie
  
  Gourmet Live | August 2011
  
  Yield: Makes 1 (10-inch) Bundt cake
  
  MM Format by Dave Drum - 21 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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