Mango Cheeks in Lime & Ginger Syrup

Mango Cheeks in Lime & Ginger Syrup – Candy Coated Culinista

A light dessert for those who prefer fruit for dessert instead of the usual chocolate.

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From How to eat a peach

Ingredients
• 6 limes
• 1 ½ cup water
• ¾ cup granulated sugar
• 1 ¼ pieces of fresh ginger root, peeled and finely sliced
• 3 medium, perfectly ripe mangoes, peeled

Assembly
1. Zest 2 limes and put in a small prep bowl.
2. Finely grate another 2 limes and put into a small saucepan along with juice from the 6 limes and 1 ½ cups of water, sugar and ginger.
3. Heat on low at first stirring to let the sugar dissolve; then increase heat and let mixture boil.
4. Reduce mixture back to a simmer for 7 to 10 minutes or until its syrupy and let cool and chill.
5. Cut cheeks off the mangoes and eat the remainder of save for something else.
6. Slice cheeks and place in a shallow bowl or a high lipped plate and pour syrup over top.

Tips
• Make lime & ginger syrup a day ahead and save one lime skin to zest when ready.

Please Enjoy

My thoughts
Such a simple and yet refreshing recipe. It’s like the fruit cocktails we all had as kids; but with a grown up flavour. I want to try this with other fruits now.

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Vineyard Cake (aka Cleopatra Cake)

Vineyard Cake (aka Cleopatra Cake) – Candy Coated Culinista

A gourmet cake that’s so light and unique it’s a absolute must try.

Yield/Serving: 12
Prep Time: 20 min
Cook Time: 60 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 4 cups all purpose flour, plus extra for dusting
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 2/3 cups granulated sugar
• ¾ cups unsalted butter, at room temperature, plus extra for greasing
• 1/3 cup extra virgin olive oil
• Finely grated zest of 2 lemons (2 tsp)
• Finely grated zest of 1 oranges (2 tsp)
• Scraped seeds of ½ vanilla pod
• 4 large eggs
• 1 ¾ cups Carte d’Or or Muscat de Beaumes de Venise wine, at room temperature
• 3 ½ oz seedless red grapes, washed and halved lengthwise
Sugar Crust Topping
• 5 tbsp unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 3 ½ oz seedless red grapes, washed and halved lengthwise

Assembly
Cake

1. Preheat oven to 400°F and grease and lightly flour the angel food cake or chiffon cake pan, tapping away excess flour.
2. Sift flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. Using an electric mixer with the paddle attachment add sugar, butter, olive oil, lemon zest, orange zest along with vanilla seeds and beat for minutes at medium-high speed until smooth and fluffy.
4. Add eggs one by one letting them incorporate before adding the next.
5. Turn down to low speed and add a third of the flour mixture followed by half the wine.
6. Repeat with the remaining flour and wine finishing with the final third of flour continuing to beat at a low speed.
7. Once combined pour into pan and scatter grapes on top.
8. Bake for 20 minutes.
Sugar Crust
1. While the cake is in the oven immediately start on the sugar crust.
2. Place butter and sugar into a small bowl and beat into a thick paste using a wooden spoon.
3. When cake has been in oven for 20 minutes, remove from oven and scatter sugar crust onto cake into small pieces. Then add grapes evenly on top and place back in oven.
4. Immediately lower oven temperature to 350°F and continue to bake for 40 minutes, or until skewer inserted comes out clean.
5. Remove from oven and set aside to cool for 30 minutes before removing from the pan.
6. Serve immediately or store in an airtight container.

Tips
• The cake must be made in an angel food cake or chiffon pan. The cake is so large this is the only pan that can ensure an even bake. A Bundt pan will not work as you want the sugar crust and grapes to remain on top when it is served.
• The cake will keep for 5 days in an air-tight container.
• To make this non-alcoholic add grape juice, like I did.
• I added my grapes to the sugar crust mixture. Either way works out well.

Please Enjoy

My thoughts
This cake is a total hit and I can’t gush about this enough. Now some wouldn’t think this is a great idea for a cake adding olive oil, grapes or wine; but this cake is sheer magnificence. I subbed out wine for a concord grape juice to make this a non-alcoholic version and it tasted just as wonderful. My taste tester loved it and tucked in upon receiving their slices; which was 10:45 in the morning I might add and my other guest enjoyed it with Sunday dinner. I had to purchase a new cake pan for this recipe as I have never made an angel food cake before. I didn’t think I could make this and then I got lucky and found a cake pan. I will be making this recipe again for sure and I may try a different fruit and juice combination.

Valentine’s Day Cranberry Tart with Blood Oranges

Valentine’s Day Cranberry Tart with Blood Oranges – Candy Coated Culinista

Happy Valentine’s Day! With everything today being about love & romance and everything adorned in reds and pinks I thought this deep red tart tart would add to the day. So today enjoy those flowers, chocolates, candies and desserts as I know for a fact calories don’t count today.

Yield/Serving: 2 – 6” tarts or 1 – 9” tart
Prep Time: 30 min.
Cook Time: 55 min.
Difficulty level is: Medium

Ingredients
Cranberry curd

• 5 egg whites
• ½ cups granulated sugar
• 340g, (12 oz), fresh cranberries
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lime
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Garnish
• Blood oranges, thinly sliced & halved, 3-4 slices

Assembly
Cranberry curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lime zest until mixed.
3. Add in butter and egg yolk and combine until crumbs starts to clump together resembling peas.
4. Pour mixture into two 6” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour cranberry curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
I’m crazy about tarts as you can see from the numerous times I post a tart and curds are quickly following behind because every time I bake one of my cakes I am left with egg yolks. Slightly tart and still sweet and with the addition of the blood oranges; which for the first time in 2 years I have found a decent bag of I knew I had to decorate with these. This is a seasonal tart that is perfectly coloured for Valentine’s Day and to share with your special someone.

Valentine’s Day Cranberry Tart with Blood Oranges – Candy Coated Culinista

T is for … Tangerine Crème Brulee

T is for … Tangerine Crème Brulee – Candy Coated Culinista

Nothing beats the cracking sound you hear when you break into a perfectly coated crème brulee. It’s like breaking into a present for me and my eyes light up. This is decadent, creamy and rich with a hint of tangerine … it’s simply divine.

Yield/Serving: 4
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Medium

Ingredients
• 2 ½ cups heavy cream
• Tangerine zest, from 6 tangerines
• 3 eggs
• 5 egg yolks
• ¾ cups golden brown sugar, packed
• ½ cup freshly squeezed tangerine juice
• ½ tsp sea salt
• 1 tsp vanilla extract
• Tangerine segments, for decorating

Assembly
1. Pre-heat oven to 350°F.
1. Place ramekins in a roasting pan and create a “bain-marie” of hot water filling the pan three-quarters up the sides of the ramekins. (A bain-marie is a fancy French term for a container filled with hot water that is used through the cooking process to ensure that the custard doesn’t scorch or boil. It’s an insulator for the custards.)
2. Now remove the ramekins from the water and place pan in oven.
3. Over medium-high heat, combine cream and tangerine zest in a sauce pan. Warm until the cream is scalding, stirring occasionally.
4. Using a medium-sized bowl, whisk eggs and egg yolks together.
5. Stir in a half cup of the brown sugar and the tangerine juice.
6. Pour the egg mixture into the cream stirring constantly.
7. Add in the salt along with the vanilla extract.
8. Using a fine-meshed sieve. Strain the custard into a clean bowl.
9. Pour the custard mixture evenly into the ramekins, about three-quarters full.
10. Place the ramekins into the hot water bath and bake for twenty-five to thirty minutes, or until they are just set.
11. Once cooked, remove custards from the bain marie and let cool for twenty minutes, then refrigerate covered with saran wrap until chilled through. (cover to prevent the custard from absorbing any other scents from inside the fridge)
12. Sprinkle the remaining ¼ cup sugar evenly onto the tops of the custards.
13. Torch the custards until sugar caramelizes.
14. Place a tangerine segment on top and sprinkle a little more sugar and torch if desired.

Tips
• Make sure there is enough room between racks in the oven or remove the top rack if needed. I had them too close and it made it quite difficult to add in a heavy pan full of water that I couldn’t shake too much as I put it into the oven.
• It’s better to under cook than to overcook the crème brulees.
• Use a thermometer to ensure the cream reaches the correct temperature. Be careful once the mixture hits around 150°F it climbs fast and you can pass the simmering stage.
• Do not waste the egg whites. Mr. C. asked for an egg white scramble with diced green onion and green pepper with salt and ground black pepper. Or use it in another recipe that calls for egg whites. So this recipe calls for a little pre planning with two recipes on hand, or like me just make scrambled eggs.
• If you have a kitchen butane torch, it will make burning the top much easier. Alternatively set the oven to broil to brulee the tops until the sugar has caramelized..
• This is also a two day task as after you have baked the crème part of this recipe; let the crème set in the fridge overnight for best result. You can brulee and serve the same night if you give yourself enough time. This makes a good recipe to make in advance as all you need to do is add your sugar and brulee the tops when you are ready.
• Custard will keep for 5 days in the refrigerator un-bruleed.

Please Enjoy

My thoughts
I love love love a good crème brulee. I have had enough poor and odd flavoured crème brulee’s to know when one tastes amazing and this one is a keeper.

Cranberry Orange Cake with Cream Cheese Frosting

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

I just love cranberries, so much so I purchase enough cranberries in the winter season to last me all year until the winter season comes by again. They will go in my daily smoothies and in cakes through of the year. I’m just drawn to these sweet & tart fruits and they get me every time. I found this recipe when I found Live for Cake on IG and since she is a fellow Canadian blogger I wanted to give this recipe a try.

Yield/Serving: 10, makes 4- 6” cakes
Prep Time: 1 hour
Cook Time: 25-30 minutes
Difficulty level is: Medium

From Liv for Cake blog

Ingredients
Cranberry Orange Cake

• 2 ½ cup all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, at room temperature
• 1 tbsp tangelo & clementine zest
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup coconut milk, room temperature
• ½ cup tangelo & clementine juice, fresh squeezed
• 1 cup fresh cranberries, coated in 1 tsp of flour
Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 tbsp tangelo zest
• 8 0z (150g) cream cheese, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla extract
Decorations
• Fresh cranberries
• Orange slices, if desired
• Thyme sprigs, if desired

Assembly
Cranberry Orange Cake

1. Preheat oven to 350°F.
2. Spray four 6” round pans with non-stick cooking spray and then place parchment paper at the bottom.
3. In a large bowl, sift together flour, baking powder and salt and set aside.
4. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
5. Add sugar and beat on medium-high until mixture is pale and fluffy, approx. 3 min.
6. Reduce speed to low and alternate flour mixture with orange juice & coconut milk mixture beginning and ending with flour; fully incorporating each addition.
7. Coat cranberries in flour and gently fold into batter.
8. Spread batter evenly into the four tins, smooth the tops and slam on the counter to release any air bubbles.
9. Bake for 25-30 minutes or until a cake tester inserted comes out mostly clean.
10. Place cakes on a wire rack to cool for ten minutes and then turn out to cool completely.
Cream Cheese Buttercream
1. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
2. Add cream cheese and beat until smooth and combined.
3. Slowly add confectioners’ sugar and vanilla extract; beat on medium-high for 5 minutes and then reduce to low speed and beat for 2 minutes.

Assembly
1. Place one layer of cake on a cake stand or serving plate.
2. Apply the crumb coat and let set in fridge for at least 30 minutes.
3. Frost the top and sides of the cake with the remaining frosting.
4. Using a large offset spatula make a pattern swirling on the sides and top.
5. Add a crown of cranberries. Add orange slices and thyme sprigs if desired.

Tips
• Swap coconut milk for dairy milk
• Use any type of citrus if desired. Use the same type of juice if you change citrus fruits.
• Use fresh or frozen cranberries. Fresh preferred though.
• Add orange slices when you are serving it immediately. If the cake is being given away like mine was. Wait until you are going to delivery it.

Please Enjoy

My thoughts
Now I have never been a fan of cheese and pastries. If I make a carrot cake you better believe there is not cream cheese frosting. A cheese Danish I turn my nose up at and borderline gag and cheesecake is barely tolerable for me. With all this I really wanted to try a cream cheese frosting and the only cream cheese frosting I consumed without making weird face was a citrus cream cheese frosting many years back. My only alterations to the original recipe was cutting back on the sugar and using two types or citrus zest and coconut milk. The result were fantastic and for once I decided to make myself a baby cake to keep for myself in the house for Super Bowl Sunday. I gave the 3 layer cake away and kept my single layer to serve after all those wings and sausage rolls, fries and veggies. Sounds like an odd time to serve this cake; but you know what no one-minded one bit. The texture was great and I think if I have a cream cheese citrus frosting, light on the cream cheese I may be able to enjoy this from time to time and the decorations turned out quite nice.

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

Mini Vanilla Madeleines with Cardamom Sugar

Mini Vanilla Madeleines with Cardamom Sugar – Candy Coated Culinista

These French tiny tea cakes or cookies to some are such a recognizable scalloped shape it is on the list of quintessential French sweets.

Yield/Serving: 40 – 48 mini Madeleines
Prep Time: 10 min.
Cook Time: 10-12 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
• 3 large eggs, at room temperature
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted & cooled
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• ¼ tsp kosher salt
• ¼ cup confectioners’ sugar
• 1 ½ tsp ground cardamom

Assembly
1. Preheat oven to 375°F and spray Madeleine pan with non-stick cooking spray.
2. Over medium heat melt butter and let cool.
3. Using an electric stand mixture with the paddle attachment; beat the eggs, sugar and vanilla extract at medium speed until fluffy; about 3 minutes.
4. Beat in the melted butter.
5. In a large bowl sift together flour, cornstarch, baking powder and salt.
6. Stir in the flour mixture with a rubber spatula and fill pan until almost full.
7. Bake until madeleines spring back when pressed, 10 to 12 minutes.
8. Place madeleines onto a dish and sprinkle with confectioners’ sugar and cardamom mixture.
9. Serve immediately.

Tips
• I piped the batter in to pans and filled them to the top and they turned out great. I found this worked better for me then spooning in the batter.

Please Enjoy

My thoughts
I bought a Madeleine pan a few years ago and after what I thought was the disaster outcome I have never visited this cake again. I had thought my reproduction was terrible; but I have learned now that this is what Madeleines tastes like. They are only good right out of the oven in most instances and after that they harden quite fast; which is probably why they are dunked in tea or coffee. I am not a fan of the texture of this tiny cake; but now I have the technique down and I can check this off my list.

Lime Meringue Tart

Lime Meringue Tart – Candy Coated Culinista

Once again I was making a dish and found myself with 5 leftover egg yolks. There were a few recipes that immediately came to my mind and I thought to myself I have only made a curd a couple of times with varied results. So this time I went for a lime version and then after a week I decided to make a Lime Meringue Tart.

Ingredients
Lime Curd

• 5 egg yolks
• ½ cup granulated sugar
• 2 limes, zested & juiced
• 1 stick of butter, cut into pats, cold
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lime zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Meringue
• 1 egg white
• ¼ cup granulated sugar
• ¼ tsp cream of tartar
• Confectioner’s sugar, to decorate (optional)

Assembly
Curd

1. Using a medium saucepan pour an inch of water to the pot and let simmer on medium-high heat.
2. Using a metal bowl combine egg yolks and sugar and whisk until smooth, about a minute. (Metal bowl should be able to fit into the pot without touching the water in the saucepan leaving a gap between the water and the bowl.)
3. Add lime juice and zest to mixture.
4. Once pot has reached a simmer reduce to low heat and place bowl over saucepan.
5. Whisk mixture until thickened, about 8 minutes or when mixture coats the back of a spoon and is a light yellow colour.
6. Remove from saucepan and stir in butter pats one at a time allowing each pat to melt before adding the next.
7. Pour into a container and place plastic wrap directly on the surface of the curd.
Crust
1. Preheat oven to 350°F.
2. In a food processor or electric mixer combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together resembling peas.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Bake crust for about 35 minutes or until golden brown and let cool.
Tart
1. Pour lime curd over tart and bake until curd jiggles about 25 minutes and let cool.
2. Refrigerate for at least an hour or overnight to let the curd set.
Meringue
1. Using an electric mixer pour in egg white and whisk on high speed until frothy.
2. Add in cream of tartar and sugar until still peaks are achieved.
3. Place meringue in a piping bag and pipe around the edges of the tart.
Decoration
1. Decorate with sprinkled confectioners’ sugar in a pattern if desired.
2. Serve

Tips
• Curd can be refrigerated for up to 2 weeks.

Please Enjoy

My thoughts
A punch of tart with some sweet is a great flavor combination. The crust was crisp and crumbly. This curd recipe came from a prominent American Food Network personality and it was excessively sugary. I was not the only one who thought so and I halved the sugar in the lime curd. I will make an alternate for Thanksgiving or Christmas perhaps. I have some great ideas running through my head as I type this.

Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)

Ingredients
Shortcake

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

Assembly
Shortcake
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

Assembly
1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

Tips
• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

I never thought I would say this but I am officially a cake lover. Just in the last year I have realized I really enjoy cake and I mean all types (even the chocolate and red velvet I try to stay away from because I don’t like chocolate and cream cheese on cakes; they are slowly creeping into my dessert selections) and I’m eating more of my creations instead of giving them all away. I must say for a newly self proclaimed cake lover a breakfast cake is the way to go for me.

Yield/Serving: 8 loafs and one mini cake
Prep Time: 20 min.
Cook Time: 70 min. for me
Difficulty level is: Easy

Slightly altered from Seven Spoons

Ingredients
• 2 cups all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp sea salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar, plus extra for sprinkling
• 4 eggs, at room temperature
• Seeds scraped from a vanilla bean, or 2 tsp vanilla extract
• 2 tbsp crème fraiche or sour cream or yoghurt
• Juice and lemon zest from one whole lemon
• 1 cup blueberries, frozen or fresh

Assembly
1. Preheat oven to 300°F with a rack in the middle of the oven.
2. Butter or spray pan with non-stick spray.
3. In a large bowl whisk flour, seeds and sea salt and set aside.
4. Using a stand mixer with the paddle attachment, cream the butter and sugar for 8 minutes on medium-high, scraping regularly. (or use a spatula edged paddle attachment)
5. Reduce the speed to medium and add the eggs one at a time.
6. Add the vanilla.
7. On low speed add half the flour, milk, lemon juice and zest, and the last of the flour and don’t overmix.
8. Fold in the blueberries by hand.
9. Pour mixture into prepared pan, smooth the top and sprinkle with granulated sugar.
10. Bake for 80 to 90 minutes, rotating the pan halfway through until a cake tester inserted comes out clean.
11. Transfer cake to a wire rack to cool for 30 minutes in the pan.
12. Unmold and let cool completely.

Tips
• I used milk instead of crème fraiche or sour cream.
• Cake can be kept for 4 days covered or under a cake dome.

Please Enjoy

My thoughts
I used milk as I had no intention of wasting money on a container of crème fraiche when the recipe only requires 2 tbsp. Other than that I followed the recipe exactly and I will say I questioned creaming the butter for 8 minutes as that seemed to be very long time; also I have never done this in the past, but the batter turned out amazingly. I have been enjoying my snacking cake for breakfast as fruit and poppy seeds make perfect sense for breakfast. My taste testers said this had the right amount of sweetness; granted a few were like oh blueberry and poppy seeds “what no chocolate” I said here’s a healthy cake for once. I think next time I will add more lemon as I like the brightness lemon adds. This recipe reminds me a lot of my Blueberry Yogurt Cake with Vanilla Glaze, which is probably why I gravitated to this recipe in the first place. I will be making this again and again.

Blueberry Poppy Seed Snacking Cake - Candy Coated Culinista

Blueberry Poppy Seed Snacking Cake – Candy Coated Culinista

Doughnut Diaries: Glory Hole Doughnuts

Doughnuts Diaries: Glory Hole Doughnuts - Candy Coated Culinista

Doughnuts Diaries: Glory Hole Doughnuts – Candy Coated Culinista

Location: 1596 Queen Street West, Toronto, Ontario, 647-352-4848

I finally found myself in Parkdale and of course when I’m in a new part of the city I check to see what on my Quest list is in a 5 km radius and there it was Glory Hole Doughnuts. Glory Hole Doughnuts are made with natural ingredients, by hand every day. Most of the doughnuts here are yeast doughnuts which go through a time-consuming process of mixing, first proof, rolling, cutting, second proof, and finally garnishing. They also have cake doughnuts and the doughnut holes. The basic menu consists of S’mores, Chai Brulee, Lemon Cheesecake, Cinnamon Toast Crunch, Almond Cream, Dark & Stormy, Toast & Butter, PB & J, Buche De Noel, London Fog and a type of Buttermilk doughnut. There was also a gingerbread seasonal doughnut on hand when I visited.

Today I choose the dark & stormy as it was supposed to taste like the drink, PB & J and Chai Brulee. These gourmet doughnuts rival any doughnuts I have had before. They are soft, flavourful and decorated with so much love, it looks like you are eating art. Mr. C. was a huge fan as was I and we both wished I had brought home more. They all tasted exactly as they should and were generously sized. At $3.00 roughly for each doughnut they are well worth visiting time and time again. The lady at the counter was so helpful and willing to explain all the doughnuts to me that I would recommend here to anyone as a must visit. If I lived in Parkdale this would be a daily stop for me personally.

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