Penguin Books - $45.00
croissants,
American-style muffins, chocolate cakes, Danish rye bread, hazelnut biscotti,
Turkish
pide and a selection of homemade jams and chutneys. In Baked, Dean shares the
recipes
and tricks of the trade you need to recreate these baked goods and more in your own
kitchen – because nothing beats enjoying a delectable treat straight out of the
oven.
Good
baking caters to every eating occasion – and so too do the recipes in this
cookbook.
Taking
inspiration from all around the globe, the recipes in Baked encompass what
Dean’s baking
is all about – simple but stylish fare that will have you and your family and
friends scrambling
for seconds.
Here is a recipe from the book for you to try:
farmhouse carrot cake
makes one 20cm cake
This has to be my all-time favourite cake. I know it is the best
carrot cake ever as everyone
tells me so! The cake is moist and flavoursome and the cream
cheese icing is smooth and creamy.Serve it with a dollop of unsweetened
yoghurt. You will find it hard to stop at one slice.
200g plain flour
1½ tsp baking soda
¾ tsp salt
1 tsp mixed spice
1 tsp ground cinnamon
3 eggs
170g granulated sugar
170g light or dark brown sugar
275ml vegetable oil
150g grated carrot
90g walnuts, chopped
70g canned pineapple, crushed
cream cheese icing
105g cream cheese
90g butter, softened
190g icing sugar, sifted
1 tsp lemon zest
topping
70g dried apricots, chopped
50g pumpkin seeds
¼ tsp poppy seeds
Preheat oven to 150°C.
Grease and line a 20cm round loose-bottomed cake tin with non-stick baking
paper. This is necessary to avoid overbaking due to the long baking time
required.
Sift together flour,
baking soda, salt, mixed spice and cinnamon into the bowl of an electric mixer.
Add eggs, both types of sugar, oil, carrot, walnuts and pineapple and mix for 1
minute on slow speed. Scrape down the sides and mix for another 2 minutes on
medium speed.
Pour batter into the
prepared tin and bake in the preheated oven for 1. hours. A skewer inserted
into the centre of the cake should come out clean.
Remove from the oven and
leave cake in the tin for 30 minutes before transferring to a wire rack to cool
completely.
While the cake is
cooling, prepare the cream cheese icing. Place cream cheese, butter, icing
sugar and lemon zest into the bowl of an electric mixer and beat at medium
speed until the icing is white and fluffy. Use immediately.
Using a palette knife,
spread the cream cheese icing evenly over the top of the cake and decorate with
dried apricots, pumpkin seeds and poppy seeds, as desired. Cut into wedges and
serve with a dollop of natural yoghurt.
Copyright line
Reproduced with permission from Baked by
Dean Brettschneider. Published
by Penguin Group NZ. RRP $45.00. Copyright © 2013 Marshall Cavendish
International (Asia) Pte Ltd.
No comments:
Post a Comment