Patricia_Scarpin's profile page
Recipes
Glazed apple lattice coffee cake
By Patricia_Scarpin
Start with the dough: place 2 tablespoons warm water in small cup
- Dough:
- 2 tablespoons warm water (40 to 46ºC/105ºF to 115ºF)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/2 cup (120ml) whole milk
- 6 tablespoons sugar
- 5 tablespoons (70g) unsalted butter, diced, room temperature
- 1 teaspoon salt
- 2 large egg yolks
- 1 teaspoon finely grated orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 2 to 2 1/4 cups (280 to 315g) all purpose flour – I used 2 cups + 2 tablespoons
- Filling:
- 2 tablespoons (1/4 stick) unsalted butter
- 6 tablespoons (packed) golden brown sugar
- 1 1/4 pounds (565g) Golden Delicious apples (about 3 medium), peeled, cored, quartered, cut crosswise into 1/4-inch slices
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- Nonstick vegetable oil spray or vegetable oil
- 1/3 cup almond meal*
- Glaze**:
- 1 1/2 cups powdered sugar
- 2 tablespoons (or more) orange juice
Passion fruit marshmallows
By Patricia_Scarpin
Generously grease a 17.5x25cm shallow cake pan and dust it liberally with confectioners’ sugar
- confectioners’ sugar, for dusting*
- 180 ml strained passion fruit juice (about 10 passion fruits) – I used concentrated bottled juice
- 20 g powdered gelatin
- 500 g caster sugar
- 2 egg whites
- pinch of salt
Zuger Kirschtorte
By Patricia_Scarpin
Start by making the meringue discs: preheat the oven to 160ºC/320ºF
- Almond meringue:
- 4 egg whites
- 120 g confectioners’ sugar
- 20 g corn starch
- 100 g almond meal/ground almonds
- Genoise:
- 3 eggs, egg whites and yolks separated
- 3 tablespoons hot water
- 80 g confectioners’ sugar, sifted
- 10 g caster sugar
- 50 g all purpose flour
- 50 g corn starch
- pinch of baking powder
- Buttercream:
- 150 g unsalted butter, room temperature
- 150 g confectioners’ sugar, sifted
- 1 egg yolk
- 50 g currant jam – I used blackberry jam
- Syrup:
- 4 tablespoons water
- 20 g caster sugar
- 120 ml kirsch
- For sprinkling:
- 100 g almonds, toasted and chopped – I kept the skin to add some color to the cake
- 70 g confectioners’ sugar
Chocolate, almond and white chocolate brownies
By Patricia_Scarpin
Preheat the oven to 170ºC/340ºF; grease and line a 20cm/8inch square cake pan – leave extra paper hanging out o...
- 125 g softened butter, cut into small cubes
- 110 g caster sugar
- 2 eggs
- 55 g ground almonds/almond meal
- 65 g plain flour
- 1/2 teaspoon baking powder
- 2 tablespoons Dutch process cocoa
- 125 g dark chocolate, melted – I used one with 51% cocoa solids
- 110 g white chocolate, roughly chopped
Spiced madeleines
By Patricia_Scarpin
Put oven rack in middle position and preheat oven to 200ºC/400ºF
- 3/4 stick (6 tablespoons) unsalted butter, melted, plus 1 tablespoon (melted) for greasing molds
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom*
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- pinch of salt
- 1/4 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 2 large eggs
- confectioners' sugar for dusting
- Special equipment: a madeleine pan with 12 (7.5x5cm/3-by 2-inch) molds
Orange cranberry slice-and-bake cookies
By Patricia_Scarpin
Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth
- 1 cup (226g/2 sticks) unsalted butter, at room temperature
- 2/3 cup confectioners’ sugar, sifted
- 2 large egg yolks, at room temperature
- pinch of salt
- 1 teaspoon vanilla or almond extract
- 2 cups (280g) all-purpose flour
- grated zest of 2 oranges
- 1/2 cup dried orange-flavored cranberries, chopped
Banana, chocolate and oatmeal tea bread
By Patricia_Scarpin
Preheat the oven to 180ºC/355ºF
- 1 large egg
- 75 ml vegetable oil
- 125 g caster sugar
- 3 bananas – 2 thinly sliced, for the batter, and 1 in thicker slices, to decorate the bread
- 30 g rolled oats* - set aside 1 tablespoon, for sprinkling
- 150 g all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 40 g dark chocolate, finely chopped – I used 60% cocoa solids
Suzy’s cake
By Patricia_Scarpin
Center a rack in the oven and preheat the oven to 180ºC/350ºF
- 250 g bittersweet chocolate, chopped – I used 70% cocoa solids
- 250 g unsalted butter, room temperature
- 200 g sugar
- 4 large eggs, room temperature
- 70 g all-purpose flour
Streuselkuchen; German Crumb Cake
By Patricia_Scarpin
Streuselkuchen is a German specialty
- GERMAN YEAST DOUGH:
- 1 cup milk
- 2 1/4 teaspoons yeast
- 1/4 cup + 1 teaspoon sugar
- 1/2cup butter, melted
- 1 teaspoon lemon zest
- 2 eggs
- 5 cups flour
- CRUMB TOPPING:
- 1 cup flour
- 1/2 cup confectioner's sugar
- 1/2 cup salted butter, cold from the refrigerator
- 2 teaspoons vanilla
Roasted tomato and goat's cheese tart with fresh oregano
By Patricia_Scarpin
Pre-heat the oven to 180ºC/350ºF
- 500 g puff pastry, rolled
- 150 g soft and creamy goat cheese*
- 4 teaspoons fresh oregano leaves
- 2 fresh garlic cloves, minced
- 500 g ripe plum tomatoes
- extra virgin olive oil
- freshly ground black pepper
- sea salt