Just Desserts
Who doesn't love dessert? I think most of us love it. Today's Just Desserts include a little of this, a little of that, and a whole lot of yum. Check out the Chocolate Cupcakes with a Peppermint Frosting, the Greek Orange Cake (Portokalopita), and the rest of today's yummy desserts. Enjoy!
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
GREEK ORANGE CAKE (PORTOKALOPITA>
This is from Macrina Bakery in Portland, Oregon. If I ever take a road trip and end up in Portland, this'll have to be one of my stops.
This recipe begins, "This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge."
Makes one 9-inch cake; Serves 6 to 8
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-greek-orange-cake?e=c8b2de0f04.
Ingredients
Cake
3 eggs
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup plain Greek yogurt, plus more for serving
2 Tbsp orange zest
1/2 cup fresh orange juice
1 tsp vanilla
3/4 cup sunflower oil
4 cups (5 oz) filo sheets, thawed and shredded*
Simple Syrup
2 cups water
1-1/4 cups granulated sugar
1 star anise
1 cinnamon stick
Directions
Cake
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.
In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.
Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.
Slowly drizzle in the sunflower oil while whisking.
Gently fold in the shredded filo in four additions.
Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.
Simple Syrup
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.
Assembly
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.
Serve warm with a dollop of yogurt and a strong cup of coffee!
*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.
ORIGINAL FANTASY FUDGE
I found this on allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
3-STEP PUMPKIN CHEESECAKE
This is from Philadelphia Cream Cheese, and begins, "Make a delicious pumpkin cheesecake easily with our PHILADELPHIA 3-STEP Pumpkin Cheesecake. Mix, pour, bake—that's all you have to do for this 3-step pumpkin cheesecake! Serve this dessert as a Thanksgiving dessert or during any fall-themed get-together."
Prep Time: 10 minutes; Total Time: 4 hours 50 minutes; Makes 8 servings
To view this online, go to https://www.creamcheese.com/recipe/051376/philadelphia-3-step-pumpkin-cheesecake.
Ingredients
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
ground cloves
ground nutmeg
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping
Directions
Heat oven to 350°F.
Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. Add eggs; beat just until blended.
Pour into crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP just before serving.
GREEK ORANGE CAKE (PORTOKALOPITA>
This is from Macrina Bakery in Portland, Oregon. If I ever take a road trip and end up in Portland, this'll have to be one of my stops.
This recipe begins, "This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention — like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It’s best enjoyed warm from the oven, but if you have leftovers, it’s still delicious straight from the fridge."
Makes one 9-inch cake; Serves 6 to 8
To view this online, go to https://mailchi.mp/macrinabakery/macrina-recipe-of-the-month-greek-orange-cake?e=c8b2de0f04.
Ingredients
Cake
3 eggs
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup plain Greek yogurt, plus more for serving
2 Tbsp orange zest
1/2 cup fresh orange juice
1 tsp vanilla
3/4 cup sunflower oil
4 cups (5 oz) filo sheets, thawed and shredded*
Simple Syrup
2 cups water
1-1/4 cups granulated sugar
1 star anise
1 cinnamon stick
Directions
Cake
Preheat oven to 350°F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.
In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.
Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.
Slowly drizzle in the sunflower oil while whisking.
Gently fold in the shredded filo in four additions.
Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.
Simple Syrup
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.
Assembly
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.
Serve warm with a dollop of yogurt and a strong cup of coffee!
*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.
Comments
Post a Comment