Because we visited friends last night and I was asked to bring a dessert and because I couldn't decide between recipes I made two. And also because I try out new recipes on my friends they were two I haven't tried before.
So first up was Nigella's Easy Almond Cake from How To Be a Domestic Godess.
She suggested serving it with raspberries which I didn't have so I served it with blueberries that seemed to work well. Nigella noted in her cookbook that the cake stuck to the pan a bit and so did mine but once dusted with sugar you don't notice it too much. Everyone really enjoyed this cake! I might serve it with a bit of fruit coulis or whipping cream another time.
Here's the recipe
INGREDIENTS:
1 cup plus 2 tablespoons softened unsalted butter
11/2 cup sugar
1/4 teaspoon almont extract
1/4 teaspoon vanilla extract
6 large eggs
1 cup self-rising cake flour
10-inch springform tube pan or patterned ring mold, buttered and floured
INSTRUCTIONS:
Preheat oven to 350 degrees F (180 C). Chop the butter and marzipan to make them easier to break down, and put them in the bowl of the food processor, fitted with the metal blade, with the sugar. Process until combined and pretty well smooth. Add almond and vanilla extracts, process again, then break the eggs one at a time through the funnel, processing again each time. Mix the flour and tip down the funnel, processing yet again, and then pour the mixture into the prepared pan, scraping the sides and bottom of the bowl with a rubber spatula.
Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked and a cake tester or fine skewer comes out cleanish, remove from the oven and leave to cool in the pan before turning out. (This is when you will be feeling grateful if it's the springform you're using.)
Makes: 12 servings.
Then I made Cream Cheese Swirl Brownies from The Buttercup Bake Shop Cookbook.
This is the cookbook Brianne wanted for Christmas and while in NYC she did find the actual shop but wasn't able to go in as there was a line out the door and she was on a time limit.
And these brownies were a hit too!
And now for the recipe:
Brownies:
4 oz semi sweeet chocolate
5 T unsalted buter
1 cup sugar
4 large eggs, at room temperature
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
Cream Cheese Filling:
5 T unsalted butter
8 oz cream cheese, softened
1/2 cup sugar
2 large eggs at room temperature
1 tsp vanilla
Preheat oven to 350 degrees.
Grease and flour a 9 by 13 pan.
To make brownies: Melt chocoate with butter in medium pan over low heat stirring occasionally until smooth. Cool for 5 to 10 minutes, transfer to large mixing bowl and set aside. Meanwhile, prepare the cream cheese filling.
To make the filling: In a large bowl, on medium speed of electric mixer, beat butter and cream cheese for 2 to 3 minutes until smooth. Beat in sugar, then eggs, one at a time. Add in vanilla, set aside.
Beat the remaining brownie ingredients into the cooled chocolate mixture, in listed order until smooth. Spread half the brownie mixture into the prepared pan, then all the cheesecake mixture, then the remaining brownie mixture. Swirl the brownie mixture into the cream cheese batter with tip of sharp knife to form a decorative patern. Bake 25 to 30 minutes or until cake tester inserted into centre of pan cames out clean. Let cool to room temperature before cutting and serving.
