As the 2014 draws to a close, I thought I’d recap a few favourite recipes from this year’s columns.
If you read my Romancing the Stove column regularly, you’ve probably noticed that I love baking, so much so that over the years I’ve come to be known as “The Dessert Lady” to my family and friends. Whenever there’s a potluck dinner, it’s a given that Angela will bring the dessert.
Here are three of my “keepers” from 2014.
Chocolate Cream Angel Food Cake
This is a vintage recipe; it’s a good make-ahead dessert, rich but light.
One angel food cake mix, prepared as per directions and cooled
3 cups whipping cream
½ cup sifted cocoa
½ cup icing sugar
½ cup toasted slivered almonds
In a large mixing bowl, beat the cream until it begins to thicken. Gradually sift the cocoa and icing sugar into the cream while beating until stiff peaks form (it should be thick and spreadable but not curdled looking).
Place the cake on a serving plate. With a serrated knife, cut off the top third of the cake and set it aside. From the bottom, gently remove pieces of cake with your fingers to form a trench, leaving a one inch border on the sides and the bottom. You’ll have to come up with another use for the cake you remove but I’m sure that won’t be difficult!
Carefully fill the trench with some of the chocolate cream, then replace the top of the cake. Frost the cake all over with the remaining chocolate cream; refrigerate until ready to serve.
Sprinkle the toasted almonds evenly over top just before serving and slice with a serrated knife. Makes eight to 10 servings. (Note: this cake doesn’t keep well so it’s better to eat it all in one sitting. Ask for volunteers.)
Fresh Strawberry Cake
6 Tbsp butter, room temperature, plus extra for greasing pie plate (½ cup or ¼ lb of butter = 8 Tbsp; this might help you measure)
1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
1 cup plus 1½ Tbsp granulated sugar, divided use
1 large egg
½ cup milk
1 tsp vanilla extract
1 lb strawberries, hulled and halved (if the berries are large, cut them into three slices)
Vanilla ice cream or lightly sweetened whipped cream
Preheat oven to 375° F. Grease a 10-inch pie plate generously with soft butter and set aside (if you use a nine-inch pie plate the batter may overflow, so fill it with only three-quarters of the batter and bake the rest in a ramekin as a cook’s treat).
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl with an electric mixer, beat the butter and one cup of sugar until mixture is pale and fluffy, about three minutes.
Mix in the egg, milk and vanilla until just combined, then slowly add the dry ingredients, mixing just until batter is smooth. Turn batter into the greased pie plate and spread evenly.
Arrange the strawberries cut-side-down in a single layer on top of the batter, as close together as possible (they can overlap a bit. You want them really crowded together). Sprinkle the 1½ tablespoons of sugar over the berries.
Bake at 375° F for 10 minutes, then reduce heat to 325° F and continue baking for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out free of wet batter.
Remove cake from oven and place on a wire rack; serve warm with ice cream or whipped cream. Makes eight servings. Note: Another time try substituting raspberries or sliced peaches for the strawberries.
Lemon Brownies
¾ cup all-purpose flour
¾ cup granulated sugar
¼ tsp salt
½ cup butter, softened
2 large eggs, room temperature
1 Tbsp finely grated lemon zest
2 Tbsp freshly squeezed lemon juice
Tart lemon glaze:
3 Tbsp freshly squeezed lemon juice
1 Tbsp finely grated lemon zest
1 cup icing sugar, sifted
Preheat oven to 350° F; grease an eight-by-eight-inch glass baking dish with butter and set aside. Combine the flour, sugar and salt in the bowl of an electric mixer; add the softened butter and beat on low speed until combined.
In a separate bowl, whisk together the eggs, lemon zest and lemon juice; pour this mixture into the flour mixture and beat at medium speed for two minutes until smooth and creamy.
Pour batter into the baking dish and bake for 20 to 25 minutes until golden around the edges. Don’t overbake or the bars will be dry. They should have the same moist consistency as chocolate brownies. Allow to cool completely before glazing.
To make the glaze, whisk together the icing sugar, lemon zest and lemon juice until completely smooth. Spread the glaze evenly over the brownies and let set then cut into bars. Makes 16 two-inch square brownies.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
