March 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
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“
Yield: 1 loaf pan 20 x 10 cm 10 cm
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.“
- 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
modified by Ulrike Westphal from:
- 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.
- 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.
- 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.
- 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.
- 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
- 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
* = Amazon Affiliate-Link
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