Hola internet amigos!
I have a lot of things to tell you about.
First, something I wait for all year.
I love love love peaches. And I have some big plans for these ones...but I will tell you about that another day.
Next, it's Dorrie time. I made these chocolate macaroons to use up the egg whites from my coffee ice-cream. I used a Nigella tip, and froze the eggs whites until I was ready to use them. It seemed to work okay.
I don't think macaroons will ever be my favourite, but these were pretty nice.
(They are very fragile, so you have to arrange them carefully.)
And finally, the main event, my Dooda's birthday cake.
My Dooda's favourite ice-cream is maple walnut, so I used that as the inspiration for this cake. The cake is nutmeg walnut; the icing maple butter cream; and it is all topped off with candied maple walnuts. If you want to make a super jumbo 9x13 cake, the recipe needs to be tripled. I'm not going to lie, it's really weird to make a cake using 9 eggs.
The cake was very popular. The texture of the icing was not perfect, but the taste was so good that I will probably play around with it in the future to see if I can get the texture the way I like it.
Walnut Nutmeg Yogurt Cake
adapted from Dorrie Greenspan's Baking: From My Home to Yours
1 cup flour
1/2 cup finely ground walnuts
1/2 tsp ground nutmeg
2 tsp baking power
pinch of salt
1 cup sugar
1/2 plain yogurt
3 large eggs
1/4 tsp vanilla extract
1/2 canola oil
1. Preheat the oven to 350F, and oil a 8 1/2 by 4 1/2 inch loaf pan. Place the pan on a baking sheet.
2. Mix flour, walnuts, nutmeg, baking powder and salt.
3. In a seperate bowl mix sugar, yogurt, eggs and vanilla.
4. Add dry ingredients to wet, then fold in the oil.
5. Pour into prepared pan and bake 50-55 mins until a skewer comes out dry.
If you triple the recipe to make a big cake like I did, it will take about 60mins to bake.