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Cake

There's something about January that makes me want cake. Simple, not-too-sweet, unfrosted cake. The kind you slice thin and eat with coffee in the morning.

So I made the classic pound cake recipe from my favorite cookbook, Cooks Illustrated's Baking, with the addition of ground hazelnuts and nutmeg, two ingredients that make many things better.



::looks at clock::

::peeks in oven::

::taps fingers::

Twenty minutes later: FINALLY! The thin knife inserted into the center came out clean.



Now I have to wait for it to cool.

::opens a Google Doc to work on Restraint::

Okay! Slicing time...



Oh yum! Success! Dense, moist, rich, sweet, nutty, and crisp on the edge.

ETA: Detail for your delectation:



Man, this is tasty.

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Comments

( 19 comments — Leave a comment )
str8ontilmornin
Jan. 3rd, 2010 07:24 am (UTC)
Mmmm. With coffee? Yes, please.
emeraldsedai
Jan. 3rd, 2010 07:27 am (UTC)
I think you'd enjoy this cake!
lamentables
Jan. 3rd, 2010 07:31 am (UTC)
Drinking my first coffee of the day right now. Where is my cake?
emeraldsedai
Jan. 3rd, 2010 07:33 am (UTC)
Wish I could push a slice or two through the inter-tubez for your enjoyment! When will we get GoogleTeleport? When?
lamentables
Jan. 3rd, 2010 07:35 am (UTC)
:-D
Shouldn't be too much longer. Not when you think how quickly we've moved from cassette tapes and floppies to mp3s and memory sticks...
emeraldsedai
Jan. 3rd, 2010 07:37 am (UTC)
And cloud-computing. If only I could bake this online and let my friends download slices! It would give a whole new/old meaning to the term "server".
lamentables
Jan. 3rd, 2010 07:37 am (UTC)
*applauds*
vampirefan
Jan. 3rd, 2010 07:40 am (UTC)
lol!!
vampirefan
Jan. 3rd, 2010 07:39 am (UTC)
omg that looks delicious!!

i keep wanting to make cakes and pies and stuff (the winter lends itself to baking) but i can't!! i have to maintain this weight otherwise i won't fit into my dress for kernelm's wedding! waaaaahhhh!!

but after? i'm making me a cherry pie from scratch! and carrot cake! omg yum...
emeraldsedai
Jan. 3rd, 2010 07:41 am (UTC)
Hee! I'm glad to hear you have your priorities in order. And you make cherry pie from scratch? Yum!!! Pie!

The wedding's coming right up, isn't it?
vampirefan
Jan. 3rd, 2010 08:08 am (UTC)
omg it's sooooo difficult ('cause when i used "hard" i cracked up! me=12)

and yes :) i would make pies from scratch all the time when i lived in mexico - and that's how i learned the importance of NOT using red delicious apples for pie baking! it was like pie soup! lol!
emeraldsedai
Jan. 3rd, 2010 08:12 am (UTC)
LOL! Yeah, red delicious apples--pretty to look at, but definitely not pie-worthy.

You thought hard was funny because you're reading that superhero fic!
panisdead
Jan. 3rd, 2010 01:25 pm (UTC)
I like the shoes better, but that's pretty hot. ::g::
emeraldsedai
Jan. 3rd, 2010 09:25 pm (UTC)
LOL! Interestingly, both the shoes and the cake give me little frissons of happiness, for very different reasons!
executrix
Jan. 3rd, 2010 01:57 pm (UTC)
Lovely crumb!

Cook's Illustrated scares me--they're so compulsive about everything.
emeraldsedai
Jan. 3rd, 2010 09:29 pm (UTC)
They are! This is probably a big part of why I like them so much. I've wasted many a pound of butter and half-dozen eggs on pound cake that failed. Cooks Illustrated helps me not do that.

I don't know that I'd care for their approach in other kinds of cooking, but baking is so...science-y that I appreciate all the lab work they've done for me. And their lengthy explanations (if I'm curious) give me some guideposts for how my experimental forays will work out. Adding the hazelnuts to this recipe didn't feel like too much of a crapshoot because I understood that the whole secret here is the emulsifying of eggs into butter, all of which happens before the dry ingredients.

Anyway, it came out yummy, and what with one thing and another, it's about half gone today.
(Deleted comment)
emeraldsedai
Jan. 3rd, 2010 09:33 pm (UTC)
Hazelnuts are the food of the gods, as far as I'm concerned. They always come raw (Trader Joe's is carrying them again after a longish absence), and I roast them at about 400 for a few minutes. Then bung them into a tea-towel and rub-rub-rub, and most of the skins come off.

Then, if I can keep from just eating them up, I can use them in stuff. You know where hazelnuts are really surprisingly yummy? Chopped rather coarsely and added to a chicken salad. Or whole in leafy salads with vinaigrette made with hazelnut oil OMGYUM.

Can you tell I'm kind of into hazelnuts?
vchrusch
Jan. 4th, 2010 02:12 am (UTC)
Looks awesome and I bet it tastes awesome too.
emeraldsedai
Jan. 4th, 2010 02:22 am (UTC)
It's an extremely satisfying cake. Pricey to make, with its half pound of butter and six eggs, but a delicious treat.
( 19 comments — Leave a comment )

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