Maple Yoghurt Pound Cake
adapted from www.Food52.com
Makes 1 loaf cake
Served for dessert with berries and cream or even for breakfast lightly toasted with jam, your kids will love this simple cake.
180 ml yoghurt, preferably not non-fat
120 ml maple syrup
50 g sugar
1 teaspoon vanilla
1/2 teaspoon lemon zest
180 g flour
2 teaspoons baking powder
1/4 teaspoon salt
120 ml oil
Position the rack in the centre of the oven and preheat to 180°C. Generously butter a 8 1/2 × 4 1/2 × 2 1/2-inch metal loaf pan.
Combine the yoghurt, syrup, sugar, eggs, vanilla and lemon zest. Stir or whisk to combine.
In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir to incorporate. Add the oil and fold gradually until the oil absorbs completely into the batter.
Pour the batter into the prepared loaf pan. Place the pan on a baking sheet in the oven and bake for about 50 minutes, until a tester inserted into the centre comes out clean. Cool the cake in its pan on a rack for 5 minutes. Cut around the pan sides to loosen the cake, then turn out onto the rack. Turn the cake upright on the rack and cool completely.
adapted from Je veux du chocolat! by Trish Deseine
This cake is even better on the second day, so consider making it the day before serving. Molly Wizenberg at the Orangette blog says this cake is also suitable for freezing, and even improves in texture and flavour after a week or two in the freezer.
200 g best-quality dark chocolate
1 tablespoon double-strength espresso or 1 teaspoon instant espresso powder (optional)
200 g best-quality unsalted butter, cut into 1/2-inch cubes
250 g sugar
5 large eggs
1 tablespoon all-purpose flour
icing sugar, to dust (optional)
freshly whipped cream, to serve (optional)
Preheat the oven to 190°C and butter and flour an 8-inch round cake pan or springform tin (which is what I prefer, since you don’t have to turn it out).
Finely chop the chocolate and place it, along with the coffee, in a double boiler or in the microwave, stirring regularly (every 30 seconds if using a microwave). Once the chocolate has melted, add the butter, stirring until it too has melted. Add the sugar to the chocolate-butter mixture, mixing well, and set aside to cool for a few moments. Add the eggs one by one, beating well with a wooden spoon after each addition, then add the flour. The batter should be smooth and dark. If you can see fat still floating on the surface or if the mixture looks at all grainy, switch to a whisk and beat lightly until smooth.
Pour the batter into the prepared cake pan and bake for 20 to 25 minutes, until the centre of the cake barely trembles when the pan is shaken (the cake should be very moist in the middle) and the top is a bit crackly looking. Let the cake cool completely in the tin before you turn it out, then revert it so that the crackly side is facing upward. Dust with icing sugar or spread with the chocolate glaze and serve at room temperature.
adapted from cooks.com
Makes about 2 dozen cookies
Try freezing this dough in smallish logs, just enough to make about 8 cookies. By freezing smaller portions, the dough thaws more quickly. And because you only bake a few cookies at a time, they are always fresh.
100 g butter
100 g sugar
85 g brown sugar
1 teaspoon vanilla
90 g flour
1/2 teaspoon salt
1/2 teaspoon baking soda
120 g rolled oats
25 g finely chopped pecans or walnuts
Preheat the oven to 180°C. Using an electric mixer, cream the butter and sugars together in a bowl. Beat in the egg and vanilla.
In a separate bowl, stir together the flour, salt, baking soda, oats and nuts. Add the flour mixture to the creamed mixture until just blended.
Shape the dough into 2-inch rolls on greaseproof paper. Roll up and twist the ends together. Chill until firm (at least 2 hours) or freeze for later use (place the logs in a plastic bag before freezing).
When ready to bake the cookies, thaw the dough (only if frozen), then cut into 3/4-inch slices. Place on an ungreased cookie sheet with at least 1 inch separating the cookies. Bake at 180°C for approximately 10 minutes. Immediately remove the cookies from the cookie sheet and cool on a wire rack.
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