Published: Tuesday, May 7, 2013

Recipes

Baked goodies for mum

Page 701

Page 702The Flourist’s owner Saria Tasnim Ahmed was kind enough to share some of her recipes so that you can try making these sweet treats at home for your loved ones.

Back-to-Basics Chocolate Cake with Swiss Meringue Buttercream
Ingredients:
2 cups boiling water
1 cup cocoa powder, plus extra for pans
1 cup butter, softened
2 cups sugar
4 large eggs
Page 7031 tsp vanilla
3 cups flour
2 tsp baking soda
½ tsp baking powder

Method:
Preheat the oven to 350 F/180 C. Line and grease two 9″ round cake pans with butter and dust off with cocoa powder. Sieve cocoa powder into a medium bowl. Into this, pour a bit of the boiling water and stir to mix. When smooth, add the rest of the water and mix in. Leave it to cool down to room temperature. In the meantime, sieve the flour, baking soda and baking powder together and set aside. Whisk the butter and sugar together in a large bowl for about 5 minutes until light and puffy. Add the eggs, one at a time, and beat until it incorporates. Add in the vanilla at this point.  Add half of the flour mixture to the butter and eggs mix and whisk it in. Next, add all of the cocoa mixture and whisk in slowly so that no batter is lost. Finish with the remaining flour mixture.

Page 704Spread the cake batter evenly between the two cake pans. Bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Chocolate cakes in general taste better if unbaked by just a minute. Cool and set aside to be frosted.

Preparing the Vanilla Buttercream
Ingredients:
3 cups icing sugar
1 cup butter, softened
1 tsp vanilla extract
1 to 2 tbsp whipping cream

Method:
In a large bowl, whisk icing sugar and butter together. Add in the vanilla and a tablespoon of whipping cream. If the buttercream is too thick, add more cream – a bit at a time. If it is too runny, add more icing sugar. This can easily be coloured, but take care when using liquid food colours. Sandwich cake layers with Vanilla Buttercream. Starting from the top of the cake carefully spread the buttercream to all sides of the cake. Refrigerate until needed.

Page 705Tastes best at room temperature. Keeps well for 3 days in an airtight container in the refrigerator.

The Perfect Sugar Cookie
Ingredients:
2 cups flour
½ tsp baking powder
½ cup butter
1 cup sugar
1 large egg
½ tsp almond extract
½ tsp vanilla extract

Method:
Whisk butter and sugar until light and poufy. Add in the egg and both extracts and whisk it in. Sieve flour and baking powder and incorporate it into the butter mixture. It will form a dough. Place dough on work surface and knead into a ball and cover in clingfilm. Chill until firm, for 30 minutes to 1 hour.

Page 706Crank up the oven to 350 F/180 C. Bring dough out and roll out on a floured surface to a 1/8 inch thickness. Use cookie cutters to cut into desired spaces. Transfer to baking sheets and bake for 10 minutes until golden on the edges. Cool and serve with tea as they are or decorate with royal icing and/or fondant. Keeps well for 3 weeks in an airtight container in a cool, dry area.

Dark Chocolate and Orange Cake
Ingredients:
1 cup butter
2 cups granulated sugar
1 and 1/4 cups strong coffee
5 oz dark chocolate
Juice of an orange
Zest of an orange
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda

Method:
Pump up the oven to 350 F/180 C. Line and grease two 9″ cake pans. Melt the butter, sugar, coffee and chocolate in a pan. When dissolved, take off the heat and add the orange juice. Stir and set aside to cool to room temperature.

When cooled, add the eggs and vanilla and whisk to incorporate. Stir in the flour, baking powder and baking soda. Fold in the orange zest. Divide into pans and bake for 18-20 minutes.

This cake is best served at room temperature. Keeps well for 2 days in an airtight container in the refrigerator.

Photo: Sazzad Ibne Sayed
Special thanks to Saria Tasnim Ahmed for preparing the desserts for the photoshoot.