I'm sharing with you these wonders of the nature in attempt to keep a positive mood because it's quite hard to do so.
|Spring has sprung but late in March|
|Bees (and neighbours) are enjoying my lavender|
|The pomogranate is still giving sour fruit, unlike my mom's trees..Patience|
"La pâtisserie des frères Roux" is an amazing book that I cherish for many personal reasons. I was given this as a gift in 1996 by somebody who is dear to my heart and who died at a young age.
To keep a positive mood, I'll stick to this colourful recipe.
Roux brothers do not need introduction, very much like Bocuse, Lenôtre...Just as we say in French "c'est une valeur sûre".
The story behind this cake (and some others coming soon): My neighbour was waiting for me to come back from Qatar to learn some baking basics.. Since she's a nice woman and I love her little kids, I accepted. So we started with Ina Garten's orange pound cake:
|Blur picture of Ina Garten's Orange pound cake with icing and caramelized orange (my addition)|
I've chosen to bake the cake in mini-moulds, I got 5 mini-cakes. I kept one for me and gave the others to my neighbour.
It's dead simple and cheap, but the result is mindblowing, rather senses-blowing. I added a few things to the recipe but you will see they fit well in there.
I was busy with my neighbour so my hands weren't free to take more photos..I only managed to catch a few pictures from the final cake..Anyway, it's so easy to make, it does not need a descriptive tutorial.
IngredientsFor 5 individual mini-loaves (double ingredients for a big loaf)
Prep: 10 min - Fridge: 30 min - Baking: 40-45 min
- 140g of butter, soft (I used 2/3 butter and 1/3 oil, which gives a moist cake)
- 125g of caster sugar
- 1 egg yok
- 1 large egg (70g)
- 150 g of flour
- ½ to 1 tsp of baking powder
- Drops of orange blossom water and or vanilla extract
- 60 g of candied fruits (different colours), finely chopped
- 60 g of candied orange, kumquat and lemon peels (homemade, my addition)
- 40 g of sultanas and currents (pre-soaked in orange juice, my addition)
Butter and eggs should be at room temperature
Beat the sugar and butter until creamy. Add the egg and egg yolk one by one.
If the batter does not look creamy and homogenous, try to beat it over a bain-marie for a few seconds.
Fold in the flour and baking powder (previously mixed and sifted) in 2 or 3 batches.
Add the candied fruits and peels, raisins, currants (all previously dusted with flour).
Cover with a cling film and place in the fridge for 30 min.
Preheat the oven at 240C. Cover the loaf pan with parchment or grease with butter generously.
Bake at 240 C for 7 min, then at 180 C for 35 min approx. Check if it’s baked through.
I brushed it generously with a syrup (water, sugar, orange blossom water). You may brush it with liquefied apricot jam (and make the syrup with that as well)
Enjoy it preferably after 6 hours so the flavours infuse.
The cake freezes very well, but I doubt you keep a piece of it.
It's a winner, just try it! The Roux are behind it!