Clementine Crumpet Baba ~. Vegetarian

                                             

Clementine Crumpet Baba

Ingredients:

4 easy peel clementines

300 grams demerara sugar (1 1/4 cup)

300ml water

1 tablespoon dark rum 

4 crumpets

200ml double cream. (7/8 cup)

Directions:

Scrub 1 clementine, then use a Y peeler to get strips for zest.  Juice 3 or 4 to get 100ml juice (3/8 cup  + 1 tablespoon.)  Set aside.

Tip the 300g sugar in a pan with 300ml water (1 1/4 cup) the pared zest and a pinch of salt.  Set o0ver medium heat and cook stirring often for about 5 minutes until the sugar has dissolved.  Bring to a simmer then remove from heat.  Set aside to cool,, then stir in the rum and clementine juice.  

Toast the crumpets and arrange in a high side dish.  Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve,, peel 2 clementines.  Using a serrated knife, slice  into thin slices.  

In a large bowl, whip the cream to soft peaks.  Divide the crumpets between 4 plates then top each with a spoonful of whipped cream and a few of the clementine slices.  .  Pour over a little of the sugar syrup.  

Any sugar syrup leftover in the dish is delicious in cocktails or as a cordial. 

German Stollen. (Christstollen)

 

German Stollen

This Authentic German Stollen (Christstollen) is a holiday favorite filled with rum-soaked fruits, almonds, and a touch of marzipan, all wrapped in a buttery, slightly sweet dough. It’s perfect for gifting or enjoying as a Christmas treat.

Ingredients:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions:

Soak the Fruits: In a small bowl, combine the raisins, currants, and candied peel. Pour the rum over the mixture, stir, and soak for at least 1 hour, or overnight if possible.

Prepare the Dough: Warm the milk and dissolve a pinch of sugar in it. Add yeast and let it activate. Combine flour, sugar, salt, butter, eggs, and spices. Knead until smooth.

Add Fruits and First Rise: Add the soaked fruits and almonds. Cover the dough and let it rise until doubled.

Shape the Stollen: Flatten dough, place marzipan in the center, fold, and shape. Let rise again for 30-45 minutes.

Bake and Butter Topping: Bake at 350°F (175°C) for 40-50 minutes. Brush with melted butter and dust with powdered sugar.

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Banana Rum Souffle

Banana-Rum Soufflé

Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4

Ingredients:

1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4

Caribbean Rum Cake

 

Caribbean Rum Bundt Cake

You may remember a similar recipe posted by Myers Rum. The cake is so moist and delicious. One slice will lead to seconds.  There are 16 servings!  Total time is 1 hour 30 minutes.

Ingredients
Cake
4 large eggs
3 large egg yolks
½ cup dark rum
2 teaspoons vanilla extract
1 teaspoon almond extract
2½ cups cake flour, spooned into measuring cup and leveled-off 
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
2 sticks (1 cup) unsalted butter, softened
Glaze
1 stick (½ cup) unsalted butter
¼ cup water
1 cup granulated sugar
¼ cup plus 2 tablespoons dark rum
Generous pinch of salt

Directions:

Begin by combining the eggs, egg yolks, rum, vanilla extract, and almond extract.  Whisk and set aside.

Combine the flour, sugars, and baking powder in the bowl of a mixer with the paddle attachment.  Beat on low speed to combine.  

Add the two sticks (or 1 cup) softened butter and mix.  Beat for a couple minutes until well combined.

Add liquid mixture in three additions, mixing on low while adding liquids and then mix well on medium speed for two minutes with each additional third.

Pour in a prepared Bundt pan and Bake at 350*F 60 to 75 minutes.

Glaze

While cake is baking, melt the butter in a small saucepan.  Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Add the sugar and water and bring to a boil; then turn the heat down and simmer for 5 minutes until thickened.

Remove from the heat and stir in the rum.  It will thicken as it sets.

Rum Balls

Rum Balls

Rum balls were created as a way for bakeries to upcycle leftover cake scraps. To make a statement in these fudgy morsels, use an aged or dark rum. While chocolate sprinkles are the classic coating, you can roll them in everything from shredded coconut to chopped nuts. For an alcohol-free version, see variation at end of recipe.

Ingredients:
1 1/4 cups (310 mL) whole milk 

3 large eggs
1/2 cup (125 mL) unsalted butter, melted, plus more for pan
1 pkg (432 g) chocolate fudge cake mix
1/3 cup (80 mL) cherry jam
1/4 cup (60 mL) Dutch-processed cocoa powder, sifted
2 tbsp (30 mL) aged or dark rum
1/4 tsp (1 mL) fine sea salt
3/4 cup (175 mL) chocolate sprinkles
3/4 cup (175 mL) finely chopped pistachios
3/4 cup (175 mL) shredded coconut 

Directions:
Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 9 x 13-inch (23 x 33-cm) baking pan. Line with parchment, leaving overhanging edges on two opposite sides for easy removal.

In a large bowl, whisk milk with eggs and butter until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Transfer batter to prepared pan, smoothing out top.

Bake on middle rack until a wooden skewer inserted into centre comes out clean, 30 to 35 minutes. Transfer to a wire rack. Cool completely.

Using parchment edges, lift cake out of pan. Cut cake into quarters. Roughly crumble 3 quarters into bowl of a stand mixer fitted with the paddle. Mix on low speed until cake is very finely crumbled, about 1 minute. 

Add jam, 1/4 cup (60 mL) cocoa powder, rum and salt. Continue mixing on low speed just until a dough comes together, about 1 minute. Crumble in remaining quarter of cake. Mix on low until combined, about 1 minute. 

Increase speed to medium-low and continue mixing until dough is very smooth, about 1 minute more. Cover bowl with plastic wrap and refrigerate until dough can easily be rolled into balls, about 30 minutes.

5. To form, line a baking sheet with parchment. Pour sprinkles, pistachios and coconut into separate shallow dishes or plates. Scoop 1 tbsp (15 mL) portions of dough and roll into smooth balls. Drop 1/3 of balls into sprinkles and roll to coat. Arrange on prepared baking sheet, about 1/2 inch (1 cm) apart. 

Repeat, rolling the next 1/3 of balls in pistachios, then the final 1/3 in shredded coconut. Refrigerate until chilled, about 1 hour. (Rum balls will keep, refrigerated, in a container between layers of parchment, up to 5 days.)   Makes 52 rum balls

Salted Caramel Pudding

 

Salted Caramel Pudding

Ingredients:

¼ cup (60 mL) cornstarch
7 tbsp (105 mL) water
4 egg yolks
1 cup (250 mL) 10% cream
2 tbsp (30 mL) maple syrup
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) salt
3 cups (750 mL) 35% whipping cream
4 tbsp (60 mL) dark rum
1 tbsp (15 mL) butter
Maldon or pink Himalayan salt, to finish

Directions
Mix cornstarch with 3 tbsp (45 mL) water, and reserve. Whisk together egg yolks and 10% cream, and reserve.

Combine maple syrup, brown sugar, salt and remaining 4 tbsp (60 mL) water in a heavy pot over high heat. Stir until sugar has dissolved. Let mixture boil, swirling the pan occasionally, until it reaches 270°F (132°C) on a sugar thermometer, about 3 minutes. Mixture will be very thick.

Remove from heat and whisk in ½ cup (125 mL) whipping cream until smooth. Return to a medium heat and gradually whisk in remaining whipping cream. There may be some lumps. Bring to a simmer, stirring constantly. Add cornstarch mixture and rum and continue whisking until mixture thickens, about 1 minute. Reduce heat to low. Mix ¼ cup (60 mL) hot mixture into egg yolks and add egg yolk to pot.

Cook the custard, whisking constantly, until yolks thicken the mixture a little more, 3 to 4 minutes. Remove from heat and whisk in butter.Strain the pudding and pour into 6 serving dishes. Top each with a sprinkle of finishing salt. Serve with a biscotti cookie if desired.   Serves 6

Sticky Toffee Pudding

Sticky Toffee Pudding

Packaged pitted whole dates are the best choice for this dessert. Rich and sweet, this pudding is delicious served with thick yogurt or crème fraîche. It also reheats very well.
Ingredients:
1 cup (250 mL) pitted dates, chopped
1 tsp (5 mL) baking soda
1¼ cups (300 mL) boiling water
¼ cup (50 mL) butter, softened
¾ cup (175 mL) granulated sugar
2 eggs
1½ tsp (7 mL) vanilla extract
1 1/3 cups (325 mL) flour
2½ tsp (12 mL) baking powder
1½ cups (375 mL) brown sugar
2/3 cup (150 mL) whipping cream
2/3 cup (150 mL) butter, diced
2 tbsp (25 mL) dark rum

Directions:

Preheat the oven to 350ºF (180ºC).

Butter a 7-inch (18-cm) square baking pan and line the bottom with parchment paper. Place the dates in a bowl and add the baking soda. Pour over the boiling water and let the dates stand.

Beat the butter and granulated sugar until light, then add the eggs 1 at a time, then ½ tsp (2 mL) vanilla extract. Sift the flour with the baking powder and mix into the butter and egg mixture. Stir in the dates and water. Pour the batter into the prepared pan and bake for 30 minutes or until a skewer inserted in the cake's centre comes out clean.

While the cake is baking, bring the brown sugar, whipping cream and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the remaining vanilla extract and rum. You will have about 2 cups (500 mL) sauce.

Pour ½ cup (125 mL) sauce over the warm cake and let stand for 2 to 3 minutes to allow the sauce to soak in. Cut into squares and serve with the remaining warm, not hot, sauce.    Serves 9

Warm Fig And Chocolate Sponge Cake

Warm Fig And Chocolate Sponge Cake

I made this cake for dinner last night. It was decadadent.

Ingredients:
1/2 cup superfine sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice

12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Christmas Pudding

Christmas Pudding:

 
This year, chefs in HM the Queen's Royal kitchens have shared their recipe for a traditional Christmas pudding. We hope that some of you enjoy making it in your own homes.
The recipe will make two 1kg puddings. (2.2 Pounds each) 

Ingredients:
250g raisins                            3/4 cup plus 1 teaspoon
250g currants                         3/4 cup plus  1 teaspoon                   
185g sultanas                         1/2 cup plus 1 tablespoon
150g mixed peel                    1/2 cup
250g suet or vegetarian suet  3/4 cup 
250g breadcrumbs                 3/4 cup   
90g flour                                1/4 cup
12g mixed spice                     1 teaspoon
2 whole eggs                         2 eggs
180g demerara sugar              5/8 cup
275ml beer                            7/8 cup
40ml dark rum                      2 Tablespoons
40ml brandy                         2 Tablespoons
If you don’t want to use alcohol, you can substitute for orange juice or cold tea.

Directions:
On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.
.
.Source: The Royal Family Instagram.

German Christmas Bread ~ Stollen

German Stollen

German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries.  Your search for the best recipe has ended:  Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen is INCREDIBLE!  

Ingredients:
For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) , at room temp, very soft

2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace (recommended but can substitute nutmeg)
1/2 teaspoon ground cinnamon
8 ounces Homemade Almond Paste , divided in half (you

   can omit the almond paste if you prefer) or store bought 

   almond paste.  Marzipan is dyed and shaped Almond Paste is used in baking.  Recipe posted  11/18/2021

For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel , finely diced
3 ounces candied orange peel , finely diced
Homemade Candied Citrus Peel Recipe
Very Strongly recommend using homemade, it makes all the 

   difference!

3 ounces blanched slivered or sliced almonds , finely chopped
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter , melted
powdered sugar for generous dusting

Directions:
Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.

Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.

Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.

Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).

Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.

The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.

Makes 2 large or 3 medium Stollen.
For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Christmas Cake

 

A Better Christmas Cake 

My trick for making a really good Christmas cake is to use high-quality dried fruit and simmer it in a mixture of alcohol that makes the flavours come together like a good cocktail; hold it together with just enough batter to turn it into a cake; bake it low and slow to keep it really moist and make small loaves that are great for sharing with family and other fruitcake lovers.

Ingredients:
6 oz (175 g) pitted prunes

6 oz (175 g) dried apricots

4 oz (125 g) dried pineapple

4 oz (125 g) dried black Mission figs, hard stem ends 

   removed

4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
¾ cup (175 mL) port
½ cup (125 mL) dark rum
½ cup (125 mL) brandy
½ tsp (2 mL) Angostura bitters
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, (raw sugar) packed
4 large eggs, at room temperature

Directions:

Use kitchen scissors to cut prunes, apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stirring every few days. 

Preheat oven to 275°F (140°C). Grease 5 mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper. 

Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and allspice in a small bowl and stir with a fork until uniform. 

Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixture and beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined. Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it. 

Let cakes cool in pans for 10 minutes, then carefully turn out onto wire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary. 
Yield: 5 small fruitcakes

French Almond-Rum Cake

French Almond-Rum Cake 5*****

Ingredients:

Cake:

1 cup salted butter

6 large eggs

1 1/3 cup granulated sugar

2 Tablespoons lemon zest

2 1/2 cups almond flour

1/2 teaspoon Kosher salt

1/2 cup + 2 tablespoons all-purpose flour

6 tablespoons dark rum

Syrup:

3 tablespoons granulated sugar

1 tablespoon allspice

1 teaspoon peppercorn dust

1/2 cup dark rum

Glaze:

1 1/2 cup powdered sugar

1/2 teaspoon salt

3 tablespoon lemon juice and more if needed

1/2 cup sliced almonds, toasted

Directions:
Read the TIPS offered at the end of recipe before making this cake.

To make the cake, heat the oven to 350°F with a rack in the middle position. Generously butter the bottom and sides of a 9-inch round cake pan. 

In a small bowl or liquid measuring cup, beat the eggs.

In a stand mixer with the paddle attachment, beat the butter, white sugar and lemon zest on medium until light and fluffy, 2 to 3 minutes, scraping the bowl as needed. Add the almond flour and salt, then beat on medium just until incorporated, about 30 seconds. With the mixer running, gradually add the eggs and beat until homogenous, scraping the bowl as needed. Increase to medium-high and continue to beat until the mixture is light and fluffy, about 3 minutes, scraping the bowl once or twice. With the mixer running on low, gradually add the all-purpose flour and mix until incorporated, then slowly add the rum and beat just until combined. Scrape the bowl to ensure no pockets of flour or rum remain. The batter will be thick

 Scrape the batter into the prepared pan, then spread in an even layer and smooth the surface. Bake until deep golden brown and the center of the cake springs back when gently pressed, 50 to 55 minutes.

Meanwhile, to make the rum syrup, in a large saucepan combine the white sugar, ⅓ cup water, allspice and peppercorns. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 3 minutes. Remove the pan from the heat and stir in the rum. Bring to a simmer over medium and cook for 2 minutes. Pour the mixture though a fine mesh strainer set over a small bowl; discard the solids and set the syrup aside.

When the cake is done, let cool in the pan on a wire rack for 5 minutes. Invert the cake onto another wire rack; do not re-invert. Immediately brush the top and sides of the cake with all of the rum syrup. Cool to room temperature, about 1 hour. Transfer the cooled cake to a platter.

To make the lemon glaze, in a medium bowl, whisk together the powdered sugar and salt, then gradually whisk in the lemon juice; the glaze should be smooth, with the consistency of yogurt. If it is too thick, whisk in additional lemon juice ½ teaspoon at a time to attain the proper consistency

Pour the glaze onto the center of the cake, then use an offset spatula or the back of a spoon to spread the glaze toward the edges, allowing just a small amount to drip down the sides. Sprinkle with toasted almonds. Let stand at room temperature to set the glaze, about 1 hour.

Tips: Don’t use a small saucepan to make the syrup, and don’t forget to remove the pan from the burner before pouring in the rum. These steps help ensure that the alcohol won’t ignite. After removing the cake from the pan, don’t re-invert it—leave it bottom side up, as the perfectly flat surface is easy to glaze. Finally, don’t allow the cake to cool before brushing on the syrup; absorption is better if the cake is still hot.

                                                               

SEE DEMO

Cuban Spiced Pork Tenderloin

RUM SPICED PORK TENDERLOIN WITH PLANTAINS

Serves 8 to 10.
1/4 cup chopped fresh cilantro 
2 T. finely minced fresh ginger 
1/4 cup fresh lime juice
1/4 cup vegetable oil a
1/4 cup dark rum (Myers) 
1/4 cup brown sugar
1/4 cup soy sauce
2 tsp. Asian chili sauce
1 tsp. freshly grated nutmeg 
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon 
1/4 tsp. salt
3 pork tenderloins (about 3 1/2 lbs.)
2 firm-not ripe plantains, peeled and
cut into wedges
1/2 cup chopped cilantro leaves

1. Combine all ingredients for the marinade except the pork in a flat baking dish. Reserve 1/3 of the marinade and set aside. Trim all fat and silver skin from the pork tenderloins and place in the marinade and turn to coat well. Cover and marinate for 15 minutes to 1 hour.

2. Preheat grill to medium and cook the pork, turning and basting with the marinating juices often, until cooked to 150 degrees on an instant thermometer, about 20 to 25 minutes. (Pork can also be roasted at 400 degrees for the same time.) Slice the pork on the diagonal and place on a serving platter. Spoon reserved marinade over the pork slices and serve sprinkled with cilantro.

3. If roasting pork, brush plantain wedges with some of the reserved marinade and roast right along with the pork. If grilling, it is best to either roast the plantains until tender in the oven or to brush with marinade and wrap in foil and then cook, turning often, in the cooler part of the grill.