French Cheesecake or Torteau Fromager from David Lebovitz’s cookbook, My Paris Kitchen and this week’s Cook the Books Fridays recipe.
The last few weeks have been busy. We moved into the house we have been building and while the outside of the house is still looking like a construction site, the inside (especially the kitchen) is ready! I took a photo of the sky last night and it shows the state of our yard 🙂
Cooking in the new kitchen has been wonderful. It’s spurred me into a bit of a cooking frenzy! And what a week to return to Cook the Book Fridays. This French Cheesecake was amazing. David Lebovitz says “the blackened crust hides a cake with the unique flavour of a dense American cheesecake, but with the light sponginess of a Japanese cheesecake.” And that pretty much says it all.
If a light, white, sponge cake and a cheesecake had a baby, then this would be it.
I really liked the taste and texture of this cake, my 18yr old who has always stood by his dislike for cheesecake, actually liked this cake and asked for more.
I wish I left it in the oven just a few more minutes, there was a section in the centre that was a bit under done. It still tasted good though, so no one cared!
I probably would have steered clear of this recipe had it not been for this group, the burnt coloured top would have left me feeling sceptical enough to not try this. So it’s a good reminder of how good it is to push myself out of my comfort zone, thanks to the Cook the Book Fridays group 🙂
Cowgirl Cornmeal Pecan Financiers from Dorie Greenspan’s Baking Chez Moi cookbook, are simple, honest and I think I ate an entire tray of 12 mini muffin sized bites all by myself.
I loved these!
There are some nuts my nut allergic children can tolerate and luckily, pecans are one of them! I loved eating the pecans straight off the tray as they came out of the oven, toasty, fragrant and warm. And I loved the strong pecan flavour that builds in your mouth as you bite into the financiers.
They were simple to make and easy to eat 🙂
Eaten warm, their texture is light and airy. Once they are cold, the texture becomes heavier and more dense however the flavour is not compromised. I am waiting for the kids to come home from school so I can bake another tray of 12. Or maybe 24…
I love having the batter in the fridge ready to cook, makes me feel very domestic goddess like (laughing).
Looking forward to reading about the thoughts of the rest of the Tuesdays with Dorie group!
This cake is for grown ups.
It is rich, decadent and alcohol infused.
There is something about soaking dry fruit in liquor, and then having to wait until it becomes plump and moist, that excites me!
I’m not a big drinker, however my husband has an every growing scotch and whiskey collection that I’ve grown to enjoy the smell of.
The Macallan Edition No.2 Single Malt Scotch Whiskey caught my eye for this recipe as it was a limited edition release by Macallan Master Whiskey Blender Bob Dalgarno and the chefs behind El Celler de Can Roca, the 3 Michelin starred restaurant in Spain.
I can smell the fruity and even chocolatey notes in the alcohol and thought they would be wonderful paired with prunes in this cake.
(Having said that, the recipe calls for Irish whiskey so I’ve already strayed!)
The cake has almond flour so I decided to experiment (which I enjoy) and make a nut free version using plain flour, however I added my favourite bourbon for cooking, Maker’s Mark in this second version making it a Chocolate, Prune and Bourbon Cake.
I think the psychologist in me revels when there’s any form of experimentation happening. I found it interesting that with time, the Macallan seemed to absorb the flavours of the prunes and they melded together to make me think of a Christmas Pudding. However the prunes with the Maker’s Mark smelled consistently of just the bourbon.
Both cakes came out of the oven at the 35 minute mark (which was the high end of the recommended cooking time) and in hindsight I think it would have been perfect to remove them 5 minutes earlier to get an even more gooey centre.
The result was a beautiful cake.
Rich, dense, moist, decadent yet not overly sweet, in fact, most of the sweetness came from the alcohol infused prunes. Surprisingly, while the cake was definitely luscious and satisfying, it still left you wanting more, looking for another hit of sweetness and whiskey from the succulent prunes.
*I used Macallan Edition No.2 Single Malt Scotch Whiskey instead of the Irish Whiskey called for in the recipe.
*I made a second nut free version substituting plain flour for the almond flour, using the same amount of plain flour as almond flour.
*The second version I also used Maker’s Mark Bourbon to soak the prunes in, so technically making this a Chocolate, Prune and Bourbon Cake
*I’m including the recipe with my findings and my thoughts on the nut free version.
125g prunes
40ml Irish whiskey (I used scotch whiskey in one version and bourbon in another)
240g dark chocolate (70% cocoa solids), chopped into small pieces
200g unsalted butter
5 eggs, separated
100g caster sugar
1/4 teaspoon sea salt
150g almonds, ground (or 150g plain flour if making nut free version)
butter, for greasing the tin
1. Soak the prunes in whiskey, if you can do this the night before, all the better.
2. Peheat the oven to 180C/160C(fan).
3. Butter a 20-23cm cake tin and line with baking paper (I used a 21cm tin).
4. Put the dark chocolate and butter in a heatproof bowl and place over a pan of barely simmering water. Make sure the water does not touch the bottom of the bowl or it may spoil the chocolate. Once the chocolate has melted, take the pan off the heat to cool slightly but keep away from any draughts.
5. Put the whites and yolks into two separate bowls and, starting with the yolk, add half of the caster sugar and whisk to thicken.
6. Fold the thickened yolk into the melted chocolate and set aside.
7. Chope the prunes into eighths and add to the chocolate mixture along with the ground almonds (or plain flour if making a nut free version).
8. Beat the egg whites with the remaining caster sugar and the sea salt until soft peaks form.
9. Fold into the chocolate mixture until just incorporated.
10. Pour into the prepared cake tin and bake for 30-35 minutes. The cake will be slightly soft in the middle but do not overtake it or the gooeyness will be lost. (I cooked my 21cm pans for 35 minutes and the gooeyness was barely there so I recommend 30 minutes).
Serve warm or at room temperature.
CONCLUSION:
Straight from the oven, I was drawn to the nut free version as it seemed to be slightly sweeter. Both cakes are very rich and you are a left looking for some sweetness from the prunes to give you a break from the almost bitter richness of the chocolate.
The original almond version has more moisture and lushness on the tongue, and you can taste the ingredients individually. The almonds, the prunes and the alcohol hold their own integrity and can be tasted in each mouthful.
The nut free version has a more muddled taste. The texture is more dense and as it hits the mouth, it feels almost sticky. The flavours of the cake come next and they are more mild than the almond version and I think more child friendly. There is more sweetness and less of a hit from the alcohol. It’s as if the strong flavours in the cake have fused together and have taken the edge of each individual ingredient and melded into a very pleasant mouthful that is easier to eat than the almond cake that is more intense and has more of a slap to your face intensity!
I have a lot of cookbooks and while I may not cook from them as often as I’d like, I can confidently say that if a book has a recipe for Banana Bread, there’s a good chance I’ve made it! Paleo, Vegan, Choc-Chip, alcohol infused… I’ve made them all. Probably in the same recipe at some point.
This banana bread has been voted by the family as their all time favourite.
And they’ve eaten the many variations I’ve made… so they do speak with some authority!
It comes from the Violet Bakery Cookbook.
The bakery that made the cake for the recent Royal Wedding of Harry and Meghan. It’s a book I’ve had for a while and never cooked from. However, the bunch of browning bananas sitting on my kitchen bench made this the perfect opportunity to get up and experiment.
With yet another banana bread recipe….
I made this bread twice. The first time with greek yoghurt and olive oil.
I did not have the 25cmx10cm loaf asked for in the recipe so I used a smaller tin, 23cmx10cm. The smaller tin added more height to the bread and even though I cooked it longer there was still some raw-ish texture under the bananas I had laid on top.
The second time I made the recipe with buttermilk and vegetable oil.
I bought a longer tin that the recipe calls for this time.
I followed the recipe and (obviously) the mixture spread more and cooked perfectly in the time stated in the book. Having said “obviously” I do need to add that sometimes even though the recipe is followed precisely, it still doesn’t work as it should! So it was great to see that this recipe did turn out as described in the book!
I loved the delicate, crispy layer of skin on the bread. The extra sprinkle of sugar before adding it the oven is no effort at all for great reward. It adds just as much to the aesthetics of the bread as it does the taste.
Verdict:
I have already made this recipe twice this week and I know I will make it again. I will definitely use the larger tin and having tried both versions, I think from now I will make it with the delicate extra virgin olive oil I buy for baking and cooking.
(Also, I can tell myself it is healthier by using the olive oil! I don’t care if I’m wrong 🙂 It makes me feel better so I’m sticking with it!)
*Also I need to add that I did not have dark rum in the house so I used my favourite Maker’s Mark bourbon whiskey. I’m not a drinker however I love the smell of this bourbon!
*The recipe calls for 6 very ripe bananas, the rest of the ingredients are all measured in weight (which I absolutely loved) however the bananas are not and they come in such varying sizes, so this step does my head in!
Having said that… the first time I used 5 bananas and the second time I used 3. I think the lack of banana weight inclusion as well as the change in alcohol is testament to the flexibility of the recipe.
*I’m adding the recipe here only because it is readily available on the internet and will include the small changes I have made.
RECIPE from the THE VIOLET BAKERY COOKBOOK In her introduction to the recipe, Claire Ptak the author, talks about her initial resistance to add banana bread to her bakery menu. Now, some years down the track, this recipe has proven itself to be one of the most popular items in the store. BANANA BUTTERMILK BREAD
6 very ripe bananas
150g vegetable oil (I preferred light extra virgin olive oil)
200g dark brown sugar
1 teaspoon vanilla extract
1 teaspoon dark rum (I used bourbon)
2 eggs
75g cultured buttermilk or plain yoghurt (I used greek plain greek yogurt)
210g plain flour
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
1/4 teaspoon fine sea salt
3 tablespoons caste sugar
butter, for greasing the tin
1. Preheat the oven to 180C / 160C (fan).
2. Butter a 25cmx10cm loaf tin and line with parchment paper.
3. Reserve half a banana for the top of the cake and mash the remaining banana well.
4. In a bowl, whisk together the oil, brown sugar, vanilla, rum, eggs and buttermilk or yoghurt. Add the mashed banana and set aside.
5. In another bowl, whisk together the flour, bicarbonate of soda, baking powder and salt. Fold this into the banana mixture until just combined, then pour into your prepared tin.
6. Smooth the top with a palette knife or spatula and place the reserved banana half, cut lengthways, on top. Sprinkle with the caster sugar.
7. Bake for 40-50 minutes, until an inserted skewer comes out clean and the top of the cake has set and starts to caramelise.
(The author states she sometimes uses a kitchen blowtorch to help this process along).
8. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Finally… and most importantly…
enjoy the most incredibly moist, yet delicate, banana bread you’ve ever eaten!
Just as I am doing as I write this x
We moved house and have been living on take away food for a while now. The tradesmen have practically moved in with us. Every day I buy them pies for lunch and we sit together eating and chatting. The builder has connected my television, my washing machine, dishwasher and he brings me cakes from the Italian pastry shop near his home. My husband knows that I now refer to the builder as my other husband 🙂
We have been relying on Sara Lee (and the builder) for something sweet!
Finally the inside of the house is kind of, almost, pretty much finished.
And the weekend was cold, wet and extremely windy.
Perfect baking weather to try out my new kitchen (it’s a little empty at the moment!)
I checked the Tuesdays with Dorie baking schedule and knew I had to make these cookies. I love sesame and tahini. I grew up eating halva and often dollop a spoonful (or two or three) of tahini on an apple or just straight into my mouth.
Making the Sesame Crunch was simple, the second time around. Amazing how quickly the sugar goes from light brown to bitter and burnt!
The rest of the cookie was quick and simple. I had all the ingredients I needed on hand.
The family loved these! I have to admit I was a little disappointed I couldn’t taste the sesame as much as I would have liked. They tasted like a chocolate biscuit with a bit of crunch. A very good chocolate biscuit. However I had my heart set on the nutty tahini flavour I loved and I was a little disappointed. The rest of the family were not! They loved the cookies. Maybe next time I will use less cocoa powder…
So good to back in the kitchen! My kitchen 🙂
Can’t wait to see what everyone from the Tuesdays with Dorie group thought of these!
This week’s Tuesday’s with Dorie is Sunny Side Up Meringues.
I love meringues. Adore them. However, there was something about these egg looking cookies that messed with my head. I just kept thinking of boiled eggs. So I took Dorie’s suggestion and filled the center with a dollop of cream and fruit and called them mini pavlovas 🙂
Every year we make a 12 egg Pavlova for Christmas (it is perfect for our hot Sydney Christmas weather). Then I make another one for the week between Christmas and New Year’s Eve. And a third one to eat as we watch the fireworks to welcome in the New Year!
We are hard core Pavlova fans.
So the decision to make mini Pavlova’s was easy.
These were delicious! Very delicate and waaay too easy to eat!
Looking forward to reading what the rest of the Tuesday’s with Dorie group thought about these.
It has been a while since I cooked from David Lebovitz’s My Paris Kitchen. Actually that’s not true! There have been weeks I’ve cooked along with the Cook The Book Fridays group however failed miserably in documenting the efforts. I wrote about our horribly humid weather here in Sydney, our new puppy and just life getting in the way in the Hamantashcen post a few weeks back. I forgot to add in there that we are also building a new home. It’s getting there, very excited to try out my new kitchen…
Back to this Lamb Tagine though, it was amazing!
I was determined to make it and I even checked with the weather app to decide what day would be the coolest. It was of course mid-week and soccer training night. I was ready though! And then I realised this recipe was actually very easy and it was the perfect recipe for a mid week, soccer training day 🙂
I felt pretty accomplished when the kids came home. The house smelled amazing and they had this incredible meal on a day that we usually scape things together in a rush. That was just an additional bonus to this recipe.
All I had to do was prepare the rice.
It was sweet and rich and the lamb just fell off the bone. It was delicious. The kids loved it! It was a winner in our house. I loved the raisins and apricots in this. And the hit of spice from the cayenne pepper was perfect. Lots of different tastes and textures dancing around in my mouth 🙂
Looking forward to reading what everyone in the Cook the Book Fridays group thought!
I love apples, I love cinnamon and I loooove cake.
This week’s Tuesday with Dorie recipe was a winner in every way with us.
It was quick and easy to make.
The cake was light, yet moist and full of flavour.
I didn’t have rum so I opted for the extra teaspoon of vanilla.
I found myself looking for a more pure and simple smell and taste of apple.
Next time I will skip the extra flavouring.
It was that simple 🙂
And we had more time to enjoy the last days of summer at Manly Beach…
I can’t wait to see what the rest of the Tuesdays with Dorie members thought!
It has been another long while since my last post.
There are weeks I cook along with the group, read up on what everyone thinks and then don’t actually post anything!
Then we decided to get this little guy a few days before Christmas…
We suddenly had a new fur baby in the house!
He threw our daily routine into chaos for a little while 🙂
Most of all however, the humidity of the Australian summer has just sucked the life right out of me. Living by the beach definitely helps. I think Manly Beach is stunning…
So… finally… Chewie the puppy is house trained.
I have a new laptop that actually works with my phone so I can upload/download things (lol).
Most of all, the temperature has finally dropped!
And I have been wanting to make Hamantaschen for the longest time.
These little cookies have fascinated me for a while now.
So many variations on the internet I didn’t know where to start.
When I saw they were the recipe of the week for the Tuesdays with Dorie group I knew it was meant to be!
I loved these. I rolled my pastry thin, I was worried it might have been thinner than the 1/8 inch height Dorie recommended. I just managed to get the dough on the baking sheet before it melted in my hands, so I’ll admit my expectations were low. The result was such a delicate and fine pastry I could have happily eaten it on its own.
The filling I thought would be too sweet when I tried a spoonful. Yet somehow it balanced out in the light delicate pastry shell.
I thoroughly enjoyed these and am very happy that my first attempt was Dorie Greenspan’s recipe from her Dorie’s Cookies book and as part of the Tuesdays with Dorie group! Cannot wait to see what others thought.
It has been a very long while since I cooked with the Tuesdays with Dorie group. I have always enjoyed being a part of the group. However, as I mentioned in my last post, I was working with rape and domestic violence clients, working a 24 hour roster and then I caught every virus going, the last one being glandular fever. I just could not recover. I made attempts to join in with the cooking, however it was always short lived.
I have recently found a functional medicine doctor, not many of those here in Australia! I wasn’t expecting much, considering my experience to date with doctors has been… not great to say the least.
Some genetic testing revealed I have inherited faulty MTHFR genes. Not one, but two faulty copies from each parent! Basically, this gene mutation effects my ability to convert folate I eat into something my body can use. If you are cruising through life, this might not be much of an issue, and for me it was fine for some 40+ years. However once I became very ill, it was hard to recover.
I tried everything! Even going vegan for a while, which I now realise made things worse as my body needs a much larger amount of B12 than the average ‘non mutant’ gene person 🙂
I am excited that with high doses of B12 and methylfolate (tiny doses) I am already feeling better! And the first thing I wanted to do was cook!
This week’s recipe was interesting for me as part of my healing was cooking green apples, with a handful of raisins, cinnamon and some honey. I love this combination. The crumb topped apple bars are the same combination (minus the cinnamon) on a cookie base!
It was so much fun cooking this. I haven’t used butter and sugar in a while and it was ridiculously enjoyable! I realised my tastes have changed a bit and while I loved the apple filling I did find the whole bar a bit too sweet! Something I did not think I would ever say in my life!
The rest of the family was very excited with the smells that filled the house with this recipe. They have enjoyed the raw desserts I’ve been making however they did say they missed the smell of baking 🙂
I am looking forward to reading about what the other members of the Tuesdays with Dorie group thought of their recipe of the week.
Cowgirl Cornmeal Pecan Financiers from Dorie Greenspan’s 
This cake is for grown ups.
This week’s 
Kitchen Therapy 