Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf - Candy Coated Culinista

Dried Currants, Cranberry, Blueberry and Lemon Hot Cross Loaf – Candy Coated Culinista

This recipe is one of my bucket list recipes that year after year I let pass me by because I find the recipe intimidating. It’s Good Friday and tis the season to make hot cross buns. Traditionally eaten on Good Friday this sugar spiced bun with the cross on top represents the crucifixion of Jesus. The spices inside signify the spices used to embalm him at his burial. Well the time is now and I decided to use half of the last of the yeast in the house to try this. Good Vibes for my hot cross loaf please …

Yield/Serving: 6
Prep Time: 2 hrs & 30 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
Loaf

• ½ cup 2% milk
• 2 ¼ tsp instant yeast
• 2 tbsp warm water
• 1 egg
• 2 tbsp granulated sugar
• Lemon zest of one small lemon
• 2 cups all-purpose flour, plus more for dusting
• ½ tsp sea salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 3 tbsp unsalted butter, at room temperature
• 1/3 cup dried currants, cranberries and blueberries, finely chopped
Glaze (Egg Wash)
• 1 egg yolk
• 1 tsp water
Icing
• ½ cup confectioners’ sugar
• 1 tsp 2% milk, more if needed

Assembly
Loaf

1. Using a small saucepan over medium heat, warm milk until it bubbles and set aside to cool down to a lukewarm temperature.
2. In a small bowl add yeast to 2 tbsp of warm water, stir and set aside.
3. Add egg to the lukewarm milk and add in the yeast and set aside.
4. In a stand-up mixer pour sugar and lemon zest in a rub zest into sugar until it turns yellow and fragrant with your hands.
5. Add the flour, salt, cinnamon, nutmeg and butter and again rub together with your hands until the butter is incorporated.
6. Use a dough hook and add the milk mixture until dough is smooth and elastic.
7. Flour a cold marble pastry board or counter and add dried fruits by hand and incorporate.
8. Place dough in a grease bowl and cover with saran wrap and allow to rise until it has double in size, about 90 minutes.
9. Remove dough and place on floured marble pastry board or counter and diving into six equal portions.
10. Form into a ball and place in a loaf pan.
11. Meanwhile preheat oven to 375°F and then cover loaf pan with a tea towel and continue to let proof for another 45 minutes.
12. When dough has risen mix your egg wash in a small bowl and brush over loaf.
13. Bake for 25 minutes or when a cake tester inserted comes out clean.
14. Turn out and remove from loaf pan and let cool.
15. Using a medium sized bowl mix confectioners’ sugar, milk and butter and place in a piping bag and make a cross design.
16. Slice up and serve with a nice smear of butter.

Please Enjoy

My thoughts
I really picked a bad time to be making untested recipes as items are becoming hard to find those basics and I’m not about to line up to do my groceries. My life right now is lots of substitutions and planning meals well ahead or on the fly. I hadn’t seen a bag of flour in four weeks and only saw sugar this week for the first time in three weeks. For a baker it was really tough and I was rationing my baking supplies; but I carried two of the biggest bags of flour on my back home and I’m set for a bit and still rationing my supply very carefully. This recipe came together surprisingly well and I managed to get by only using two eggs and I have some egg whites left back. I had never used my dough hook before and was so happy it did all the work for me. I was expecting the dough to rise more than it did; but it did rise and I’m happy for that. The bread was the perfect texture and spring with little morsels of dried fruit. I will have to work on my icing as the consistency wasn’t up to my standards; but again I am trying to ration confectioners’ sugar also. Next time I will use a bigger pan so these can be a hot cross bun and not a loaf. I will also make the flour cross instead of an icing cross. I am thoroughly happy with how these turned out and will make these again and before another Good Friday comes around. A blessed Good Friday to you and yours.

Lemon and Blueberry Yogurt Cake with Vanilla Glaze

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

I was walking to work one morning and it was such a nice day out (for March), that I decided to take my walk to work outside and not use the underground PATH. When I got to Yonge & King there were free samples of Silhouette Greek Yogurt being handed out. I was given blueberry and since Mr. C. has his favourite yogurt already in the house and I don’t like the stuff unless it’s in a smoothie, (It’s a texture thing). I decided to find a recipe where I could use it and not waste my freebies. I knew that yogurt could be used in cakes to make it extra moist so I made a go of it.

Yield/Serving: 1 bread loaf pan & 1- 9” cake pan
Prep Time: 30 minutes for cake, 10 minutes for syrup and 10 minutes for glaze
Cook Time: 55–60 minutes for Bread loaf and 50-55 minutes for 9” cake pan
Difficulty level is: Medium (Labour intensive but so worth it)

Ingredients
Cake
• Flour to grease the pans
• Butter to grease the pans
• 3 cups all-purpose flour
• 4 tsp baking powder
• ½ tsp of salt
• 400g Blueberry Greek Yogurt
• 2 cups sugar
• 6 eggs
• 2/3 cup canola oil
• Lemon zest grated from one lemon
• 2 tsp pure vanilla extract
• 125g (4.4 oz) fresh blueberries & 2 tsp flour
Lemon Simple Syrup
• 2 freshly squeezed lemons, juiced
• 2/3 cup sugar
Vanilla Glaze
• 3/4 cup powdered sugar
• 1 tsp pure vanilla extract
• milk, as needed

Assembly/Method
Cake
1. Preheat the oven to 350°.
2. Grease and flour a bread loaf pan.
3. In a bowl, sift together the flour, baking powder, and salt.
4. In a separate large bowl (or your mixer bowl), whisk together the yogurt, sugar, eggs, canola oil, lemon zest, and vanilla extract.
5. Now add the dry ingredients into the wet ingredients and mix (using the paddle attachment) until batter is smooth.
6. In a small bowl sprinkle 2 tsp of flour over blueberries and toss to coat.
7. Gently fold blueberries into the cake batter.
8. Pour the batter into the prepared pans and bake for about 50-60 minutes, or until toothpick tester comes out clean.
9. Now start of the lemon simple syrup. (see below)
10. When the cake is finished baking, run a silicone knife along the edges of the pan to loosen.
11. Let it cool in the pan for 10 minutes.
12. Transfer cake to wire cooling rack on top of a sheet pan.
13. Pour the lemon syrup over the cake and allow it to soak in.
14. Let cake cool (for at least an hour or longer if you have the time).
15. Prepare the vanilla glaze. (see below)
Lemon Simple Syrup
1. In a small sauce pan over medium heat, stir together the lemon juice and sugar.
2. Cook until the sugar dissolves completely.
3. Turn off heat and set aside.
Vanilla Glaze
1. In a small bowl, stir together the powdered sugar, vanilla extract, and enough milk to make a glaze consistency.
2. Pour over the cooled cake and let it run down the sides.
3. Transfer to a serving platter, slice and enjoy!

Tips
• I was making dinner and baking at the same time so counter space was at a premium for me. If you don’t have lots of counter space you can take the cake out of the pans and let it cool, and put the cakes back in the pan and pour the simple syrup on them. When it’s time to pour the glaze on, you can place the cakes on some wax paper on a cutting board and let it cool – This is what I did.

Please Enjoy

Reviews
I gave Mr. C. six thick slices to take into work in the morning, and within an hour of him getting in, he emailed me to say. I have requests for the cake recipe.
“I have to say that was delicious indeed. And I didn’t feel guilty eating it…should I have?”

“I do like my lemon-y desserts. Also, it’s totally moist and that glaze was definitely the best”

Mr. C. said, “The cake was really moist and I enjoyed the bursts of fruit flavor when you bit into those pieces. The lemon added a bit of tartness to it and the hint of vanilla glaze on the outside made for a sticky mess on my hands, but it balanced against the tartness of the lemon nicely. If anything I would ratchet up the icing used a little bit to balance between the sweetness and tartness, as the blueberries were fairly tart themselves.”

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon & Blueberry Yogurt Cake - Candy Coated Culinista

Lemon & Blueberry Yogurt Cake – Candy Coated Culinista

Lemon Tart

Lemon Tart - Candy Coated Culinista

Lemon Tart – Candy Coated Culinista

Tarts were on my list of recipes that I was apprehensive to make. I love the look of tarts but thought this was hard to make; but after this simple recipe I will be making a lot more tarts. I am already thinking of flavour pairing as I type. The cooking club the challenge was lemons and I could make a lemon tart, lemon mascarpone cheesecake or lemon glazed loaf. As I already have a lemon glazed loaf of my own with a twist, I thought I should probably break in that tart pan begging to be used. See my picture in their gallery here.

From Chatelaine

Yield/Serving: 8
Prep Time: 25 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Filling
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• Confectioners’ sugar, for dusting

Assembly
1. Preheat oven to 350°F.
2. In a food processor combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together.
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. Line the tart pasty with parchment paper and pour pie weight or dried beans on top and bake for 25 min on a baking sheet.
7. In a large bowl whisk eggs, egg yolk and sugar until well combined.
8. Slowly whisk in cream followed by the lemon juice through a sieve.
9. Once tart crust has baked, remove parchment paper and pie weights and pour the filling into the tart through a sieve.
10. Place back on the baking sheet and bake for 30 minutes, or until the edges start to bubble and the centre looks smooth.
11. Let cool completely on a wire rack and then refrigerate for at least 1 hour to let the filling set.
12. Unmold tart and sift confectioners’ sugar overtop and serve.

Tips
• I use a mini processor I was saving for my macarons and used the chop setting and it did the job.
• The filling should jiggle a little once it comes out of the oven.
• My tart didn’t bubble at the sides and I baked it for 30 minutes exactly.
• Will keep refrigerated for up to 2-3 days.
• Use the bottom of a ramekin to evenly press the dough crust down.
• A trick to unmold the tart is to rest the pan on an overturned bowl and let the rim slide away. Then loosen tart from the base using a thin butter knife. (I was surprised how easy this was)

Please Enjoy

My thoughts
This was perfect; it was tangy, sweet and tart. I was pleasantly surprised that this came out so well on my first attempt, as I usually have setting issue with my recipes that move from oven to fridge. I think this will be another easy simple recipe for my repertoire when I have to make a recipe in short order.

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