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Tuesdays with Dorie: Miso-Maple Loaf

Tuesdays with DorieMarch 11, 2008 my first entry for Tuesdays with Dorie appeared. For 3 years I baked more or less regulary with Kayte, Margaret, Nancy and Peggy and others. 13 years later the group still exists.
Today is the release for Dorie Greenspan’s new book: Baking with Dorie: Sweet, Salty & Simple * I am not the biggest fan of Dorie, so I will probably not buy this book.

But today the groups goes on with

Miso-Maple Loaf

Miso-Maple Loaf

from that book. The recipe is published not only in the new book, but also in the New York Times, where I have a food account for one year. Because Kayte wants to bake again with dear friends, I accompany Kayte with this miso-maple loaf. I am not a friend of glazed cakes, we enjoyed it with whipped cream or a cheese called „Deichperle

Miso-Maple Loaf miso-Maple-loaf in German

Yield: 1 loaf pan 20 x 10 cm 10 cm

Miso-Maple Loaf

Dorie says: „This Miso-Maple Loaf Cake is sweet enough to be called cake but savory enough to be as good with a slice of Cheddar. If you like, gloss it with warm jam spread over its top.“

Ingredients

  • 115 grams butter, at room temperature
  • 240 grams spelt flour type 405
  • 1 ¾ teaspoons tartar baking powder
  • ¼ teaspoon baking soda
  • 150 grams sugar
  • ¼ teaspoon salt
  • 1 orange, zest, finely grated zest
  • 70 grams white or yellow miso; I used some from the Black Forest made from sweet lupine
  • 60 ml maple syrup
  • 2 eggs, size M, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 80 mlbuttermilk, well shaken before measuring
  • 80 grams orange marmalade or apricot jam – optional

SOURCE

modified by Ulrike Westphal from:
Dorie Greenspan
NYT

Method

  1. Center a rack in the oven and heat oven to 180 °C. Line a 20 x 10 cm 10 cm loaf pan with baking parchment.
  2. Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest into the bowl of a stand mixer.
  3. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
  4. Beat with the paddle attachment on medium speed for about 3 minutes, scraping down the bowl and beater as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
  5. Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with tented parchment if it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then unmold onto the rack. Remove baking parchment and turn it right side up
  6. For the glaze stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn’t — toast it lightly before serving. If you haven’t glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

total time: 1,5 hours
preparation time: 10 minutes
cooking/baking time: 1 hour

 
 
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Tuesdays with Dorie: Burnt Sugar Ice Cream

Burnt sugar ice cream 002
This week’s recipe on page 432 from Baking: From My Home to Yours *: Burnt Sugar Ice Cream has been chosen by Becky of Project Domestication.

I expected something similar like Dulce De Leche Ice Cream. I was a bit disappointed about the taste, but lots of caramel syrup on the ice cream made me feel better.

For the recipe visit Becky of Project Domestication and enjoy more Burnt Sugar Ice Cream visit this Link at the Tuesday’s With Dorie website.


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Tuesdays with Dorie: Swedish visiting cake

This week’s recipe on page 197 from Baking: From My Home to Yours *:

Swedish visiting cake

Swedish visiting cake 001

has been chosen by Nancy of The Dogs Eat the Crumbs. The batter fitted perfectly into my 20 cm pizza pan, so it is also suitable for the German event „Small cakes“. I used almond extract to flavour the cake.

For the recipe visit Nancy of The Dogs Eat the Crumbs and enjoy more Swedish visiting cakes visiting the blogroll at the Tuesday’s With Dorie website.

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Tuesdays with Dorie: Mocha-Walnut Marbled Bundt Cake

Mocha-Walnut Marbled Bundt Cake 002
This week’s recipe on page 180/181 from Baking: From My Home to Yours*: Mocha-Walnut Marbled Bundt Cake has been chosen by Erin of Erin of When in Doubt…Leave it at 350

I served the cake on Easter with advocaat. We liked this combination.

Mokka-Walnuss Marmorkuchen 001

I halved the recipe and baked in a springform of 20 cm in diameter with a tube sheet.

For the recipe visit Erin of Erin of When in Doubt…Leave it at 350 and enjoy more Mocha-Walnut Marbled Bundt Cakes visiting the blogroll at the Tuesday’s With Dorie website.

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*=Affiliate-Link to Amazon

more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English