Fall baking - especially when it includes pumpkin - is my absolute favorite, but as I’m in New York and won’t be able to do any of that this year, I decided to go through my old recipes and just reminisce. And share them with you guys, of course.
Mini Pumpkin Spice Cupcakes with Cream Cheese Frosting (RECIPE)
This easy apple cake recipe is ideal as a hot dessert with cream or as a tea time cake served cold. It’s a really simple recipe and while the apples are sweet and delicious in the shops right now, you are going to want to try this one. Use nice large golden delicious apples they work perfectly but any good apple will be fine. The beauty of this cake is that it is really simple to make and never fails to please.
What you need
2 1/2 cups all purpose flour 2/3 cup sugar 3 eggs 2/3 cup melted butter (use unsalted here) Zest of 1 medium lemon 1/4 teaspoon nutmeg 1 teaspoon baking powder 1/3 cup milk 3 sliced and cored apples about 5mm thick
Heat your oven to 180 Celsius
Add all of the ingredients except the apples to a large bowl and beat very well with an electric beater until you have a smooth well mixed cake mixture. Use a food processor if you have one.
Lightly butter a 23cm spring form cake pan and then flour it by placing about 2 tablespoons of flour into the cake tin and shaking and tapping it around until you have a fine film of flour coating over the butter. discard and left over flour.
Pour in the batter and cover the top of the mixture with the apple slices in a circular pattern. Don’t press then down, they will submerge slightly into the batter which is just what you want.
Bake in the center of the oven for about 1 hour or until a toothpick inserted into the cake comes out clean. The top should be golden brown and the cake puffed up between some of the apple slices.
Remove from the oven and allow to cool for at least 10-15 minutes before removing the sides.
Serve as a hot dessert with cream and a sprinkling of caster sugar or have as a tea cake. Try this one, it’s easy and impressive.
Baked Alaska with Chocolate Cake and Chocolate Ice Cream
2 cups sugar
1 1/3 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup warm water (about 100 degrees)
2 teaspoons pure vanilla extract
6 large eggs, room temperature, separated
Vegetable oil, cooking spray
6 cups chocolate ice cream (3 pints)
12 large egg whites, room temperature
3 cups sugar
Pinch of cream of tartar
Preheat oven to 350 degrees.
Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl.
Combine oil, water, and vanilla.
Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes.
With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.
In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form.
Mix one-third of the whites into cake batter, then gently fold in remaining whites.
Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.
Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang.
Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl.
Top each with 1/3 cup chocolate ice cream, smoothing surface.
Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream.
Freeze until set, about 30 minutes.
Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.)
Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.
To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.
Preheat oven to 500 degrees.
Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes.
Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.
Cover each assembled cake with 1 cup meringue.
Bake until meringue is browned, 2 to 3 minutes.
Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue.
Move flame back and forth until browned and caramelized.