Ingredients:

• 10 ounces (20 tablespoons) butter
• 6 tablespoons minced ginger
• 1 1/2 cups sugar
• 1 teaspoon kosher salt
• 1 teaspoon powdered ginger
• 2 1/2 cups cake flour
• 2 ounces coarsely ground semolina
• 1 1/2 teaspoons baking soda
• Juice and zest of 2 lemons
• 1 cup buttermilk
• 3 extra large eggs
• 1/2-3/4 cup Domaine de Canton ginger liqueur
• butter for greasing cake pan
• flour for dusting cake pan
• fresh fruit for serving
• lemon zest, for garnish, if desired

Preparation:

Preheat oven to 325 degrees convection (350 standard) and prepare a 10-inch cake pan by greasing, lining with a round of parchment, greasing and flouring.

In a stand mixer fitted with a paddle, cream together butter, ginger and sugar. Meanwhile, in a large bowl, sift together salt, powdered ginger, flour, semolina and baking soda. In a second large bowl or measuring cup, whisk together lemon zest and juice and buttermilk.

When butter and sugar are thoroughly combined, add eggs one at a time, allowing each to be incorporated fully before adding the next, scraping continually. Now, begin adding your wet and dry ingredients; alternate adding flour and liquid, allowing each to be incorporated before adding more, constantly scraping.

Spoon batter into a 10-inch cake pan, until it reaches 1/2 to 3/4-inch from the top and bake* in middle of oven until center springs back when touched with fingertip. Remove from oven and, while still in pan, pour Canton Ginger liqueur over hot cake. Let cool on a rack and then remove from pan and serve in slices, garnished with extra lemon zest, if desired.

Timing/Temperature:

• Convection: 325 degrees, 45 minutes
• Standard: 350 degrees 1 hr. 15 min

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Photography by avlxyz

Ingredients:

• 1 cup orange juice
• 1 teaspoon fine salt
• 3 large eggs at room temperature
• 1-1/4 cups whole milk
• 1-1/2 cups sugar
• 1/4 cup Cointreau or other orange liqueur
• 1-1/2 cups extra virgin olive oil, plus more for oiling pans
• 1 tablespoon lemon zest
• 2 teaspoons anise seed
• 2 teaspoons finely chopped fresh rosemary leaves
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup powdered sugar, for garnish
• 2 fresh rosemary sprigs, for garnish

Preparation:

Preheat oven to 350ºF. Oil a 10-inch round cake pan.

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.

Lightly beat eggs on high for 1 minute until frothy. Add milk, sugar, Cointreau, olive oil, reduced orange juice, lemon zest, anise seed, and chopped rosemary. Mix for 1 minute until well-blended. Mix in the flour, baking soda, and baking powder until smooth.

Pour the mixture into the oiled cake pan. Bake for 1 hour.

Place on a rack to cool. Run a knife around the edges and flip over on a plate.

While the cake is still warm, use a sifter, fine sieve, or mesh colander to sprinkle powdered sugar lightly and evenly on the cake.

Garnish the cake with a rosemary sprig. Cut into wedges and serve.

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Photography by lor3nzo

Ingredients:

• 3 cups all purpose flour
• 1 cup plus 1 tablespoon sugar
• 3 tablespoons poppy seeds
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1/3 cup (or more) whole milk

Preparation:

Preheat oven to 375°F. Position rack in top third of oven.

Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.

Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.

Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer scones to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.

Bake until scones are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight at room temperature.)

Makes 8 scones.

from Bon Appétit | March 2002

Ingredients:

• 1 1/4 cups hazelnuts (about 6 1/4 ounces)
• 4 ounces fine-quality bittersweet chocolate (not unsweetened)
• 3 ounces fine-quality milk chocolate
• 1 stick (1/2 cup) unsalted butter
• 1/4 cup Nutella
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup sugar
• 2 large eggs

Preparation:

Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.

Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).

Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.

While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.

Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Makes 16 brownies.

From Gourmet Magazine

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Photography by Stuart Spivack

• 1/2 kg ( 1 pound) 00 or pastry flour
• 100 gr (3 ounces) shelled whole hazelnuts
• 150 gr (3 ounces) sugar
• 80 ml (1/3 cup) milk
• 100 ml (1/2 cup) olive oil
• 2 eggs
• grated rind of 1 lemon
• 1 tablespoon aniseed
• 1 teaspoon vanilla essence
• 16 gr (1 tablespoon) baking powder

Preparation:

Preheat the oven to 150°C (300°F). Mix eggs and sugar until well amalgamated and then add all other ingredients. Add more milk if necessary to obtain a soft dough.

Transfer the dough onto a lightly floured working surface and divide in two pieces. Using the palms of your hands roll each piece into a rope that must be about 5 cm (2 inches) in diameter.

Place the two cantuccini ropes on a baking sheet lined with parchment paper. Make sure that ropes are far enough apart to give them room to rise as they bake.

Bake in preheated oven for 30 min or until golden. Remove for the oven and cut each biscuit diagonally into 3/4 inch wide strips and return them to the oven, cut side up, until completely cooked and dry, about 20 min.

If you cut the cantuccini when still warm they will not crumble. Let them cool completely and store in an airtight container.

Makes 25 cantuccini.

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Photography by Kochtopf

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
• Sea salt

Preparation:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Makes 1 1/2 dozen 5-inch cookies.

Adapted from Jacques Torres

Photography by Stuart Spivack

Ingredients:

For the Pastry Cream

• 2 cups whole milk
• zest of 1 lemon
• 2 egg yolks
• 1 egg
• 1/3 cup sugar
• 1/3 cup unbleached flour
• 1 tsp. vanilla extract

For the Chocolate Sauce

• 2.5 oz. unsweetened chocolate, chopped
• 2 1/2 tbs. unsweetened cocoa
• 1/2 cup sugar
• 1/2 cup heavy cream

To Layer and Serve

• 24 lady fingers
• 1/2 cup vin santo
• 1 pint raspberries

Preparation:

Cream: Bring the milk and lemon zest to a boiling point. Remove from the heat. Beat the eggs, egg yolks and sugar until creamy. Add the flour and vanilla as you beat and slowly beat in the hot milk. Cook on a low heat for 5 minutes or until thick. Transfer to a bowl, cover and refrigerate for two hours.

Chocolate Sauce: Melt the chocolate, cocoa and a ¼ cup of water. Remove from the heat and add the sugar while stirring, until sugar is dissolved. Add the cream and stir more until smooth. Remove from the heat and cool for 10 minutes.

To Layer: Apply 12 lady fingers in a dish, drizzle with a quarter vin santo. Apply 1/4 of the pastry cream followed by a layer of the chocolate sauce and top with another layer of the pastry cream. Make another layer in the same manner.

Refrigerate for 3 hours and garnish with raspberries.

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Photography by Frabattista

• 1 sticks unsalted butter, plus additional for pan
• 1 cup sugar
• 1 tsp. vanilla
• 4 large eggs at room temperature
• 2 tsp. rum (Bacardi Gold rum preferred)
• 1 cup cake flour plus additional for pan
• Use an 8 cup fluted bunt pan

Preparation:

Pre-heat oven to 300 degrees (30-45 minutes)

Cream soft butter with sugar on medium speed of a stand mixer until light and fluffy. Reduce speed to low, add 2 eggs (1 at a time) scraping the bowl after the eggs and add a little four to the mix. Add vanilla and rum to the mix. Add remaining 2 eggs, mix one more minute, and then add the rest of the flour until combined.

Lightly coat the bunt pan with butter, making sure to coat entire surface. Sprinkle the additional flour over the cake pan turning and tapping to ensure the pan is coated with the flour. Remove excess. Put the batter in to the pan. Put into the over for 35 to 45 minutes. The cake should be golden brown. Use a tooth pick to check for doneness. Insert toot pick into the cake, the tooth pick should come out clean. Allow to cool for 10 minutes before soaking.

While the cake is baking, prepare the soaking syrup.

• 1/2 cup rum (Bacardi Gold rum preferred)
• 1/2 cup water
• 3/4 cup sugar

Heat water and sugar in sauce pan over low heat, until light simmer.

Remove from heat. Add rum and stir until combined. Once cake has rested for 2-3 minutes from oven, gently insert thin bladed pairing knife into the cake (three to four places only). Slowly pour 1/2 of the liquid, the cake will absorb the liquid slowly, if it doesn’t soak up the liquid straight away, wait a few minutes, then add the rest. Cool the cake completely in the pan before turning it out onto a plate. The case is delicate and should not be moved after unmolding.

Must share with friends only.

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Photography by Stuart Spivak

Ingredients:

For the cake

• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 cups finely grated peeled carrots (about 1 pound)
• 1/2 cup chopped pecans (about 1/2 ounce)
• 1/2 cup raisins
• 8oz drained crushed pineapple
• 1/2 cup coconut

For the frosting

• 2 1/2 cups powdered sugar
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 teaspoons vanilla extract

Preparation:

Preheat oven to 325°F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans, raisins, coconut and pineapple.

Pour batter into prepared pans, dividing equally.

Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature)

For frosting:

Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer.

Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake.

Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Serve cake cold or at room temperature.

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Photography by Stuart Spivak

• 1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
• Pastry dough
• 2 cups pecan halves (7 ounces), toasted and cooled
• 3 large eggs
• 1/3 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3/4 cup dark corn syrup

For Pastry Dough

• 1 1/4 cups all-purpose flour
• 1 stick (1/2 cup) unsalted butter
• 1/4 teaspoon salt
• 3 to 5 tablespoons ice water

Equipment: a pastry or bench scraper

Preparation:

Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.

Wrap dough in plastic wrap and chill until firm, at least 1 hour.

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

Preheat oven to 375°F with rack in middle.

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans. Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

Cooks’ note: Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.

Makes 8 servings.

From Gourmet | November 2007

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Photography by Stuart Spivak

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