Cakes by Lily


"Sharing The Sweetness of Life"

These are Pastries that I learnt when I was at Le Cordon Bleu & also some that I was able to perfect over the years. I also have a couple that my Mum passed on to me....All the recipes on my site have been tried & tested....so go ahead & give it a try....thanks for checking my web-site out.

Lemon Madeleines

from "Martha Stewart"


 I love this recipe as it comes out great, each & every time I make it...thanks Martha.


Ingredients

  • 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
  • 1 1/2 cups cake flour, sifted (not self-rising)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs
  • 2 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice (2 to 3 lemons total)
  • Confectioners' sugar, for dusting (optional)


Cook's Note

Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.


Directions

  1. Step 1

Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

  1. Step 2

Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

  1. Step 3

Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.





CUPCAKE BREAD PUDDING


These "Bread Pudding" was actually created, when I was in the MotorHome....I needed something small enough to fit into the rather small refrigerator & oven that came with the MH.


Ingredients:
4 eggs
1 tsp Vanilla Extract
1 Cup Agave Nectar
1/2 tsp Cinnamon
1 tsp G Ginger
1/2 tsp salt
1 cup Almond Milk
2 Sprouted Grain English Muffin-(process in a food processor until it forms crumbs)
3/4 cup ground Almond
1 cup of chopped Dates
1/2 cup of chopped dried bananas (Trader Joes)


Method:
Beat 1st 7 ingredients well. Then mix in the crumbled English Muffin, ground Almonds & dried fruits and set aside for at least 2 hours....Prepare mini-muffin pans with muffin cups or grease them & scoop enough to fill cups a little above the lip.
(If it’s too dry, add a little more milk, if too wet, add a little more ground almonds)
Bake in a pre-heated 350℉ oven for 10-12 mins.
Yields about 24 mini-muffins


PITHIVIER


A Pithivier (Pithiviers in French) is a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between. It has the appearance of a hump and is traditionally decorated with spiral lines drawn from the top outwards with the point of a knife, and scalloping the edge.



Ingredients:

For The Frangipane

2/3 cup blanched whole almonds, toasted

1/2 cup sugar

6 tablespoons butter, softened

1 egg

1 1/2 tsp Vanilla Extract

1/2 teaspoon almond extract

 2 tablespoons flour


For Assembly

All-purpose flour, for dusting

1 pound Puff Pastry, about 1/3 recipe

1 egg yolk

1 tablespoon heavy cream

 

Directions:

Prepare the Puff Pastry.

 

8 oz Bread Flour

8 oz Pastry Flour (6 oz AP + 2 oz Cake)

1 lb Butter (cold)

0.25 oz Salt

8 fl.oz cold water

 

  • Sift the 2 different flours into a bowl.
  • Cut the butter into the flour, leaving them in big pieces (1” across)
  • Dissolve the salt in water
  • Add the salted water to the flour/butter mixture. Mix until it’s all well absorbed.
  • Let the dough rest for 15 mins. Refrigerate if the kitchen is warm.
  • Dust the bench with flour & roll out the dough into a rectangle & give the dough 3 four-folds. ( Basically you roll it out to a rectangle about
  • Make the frangipane:

 

In the bowl of a food processor, blend the almonds and the sugar

until very fine.

Add the butter, egg,  flour, Vanilla and Almond extract and process until smooth.

Chill in refrigerator for at least 45 mins.


On a lightly floured work surface, roll out puff pastry into a rectangle about 18" by 9" and 1/8" thick. Using a 8" or 9" cake pan as a guide, cut two rounds from the dough with a very sharp paring knife.


Using a a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and chill in refrigerator until very firm but still pliable, about 20 minutes.


·  Preheat the oven to 375 degrees. Remove dough from refrigerator & place Frangipane  in the center, mounding it to form a dome, on the bottom dough circle, making sure there is an inch of space around the paste. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking.

Place the second round on top, and press to seal, using your fingers. Brush top with egg wash & chill for at least 20-30 mins. Then, remove Pithiviers from fridge, brush top again with egg wash, again being careful not to let any excess drip down over cut edge of dough

Using a small paring knife or Baker's blade, score the top of each Pithivier in a circular, decorative sun-ray pattern. Using the back end of the knife, knock back the edges to make a scalloped edge & using a blade, mark the edges with short cuts.


 Bake until puffed and golden brown, about 45 to 50 minutes.

Transfer Pithiviers to a wire rack, and let cool at least 20 minutes before serving.

 

HAND PIES:

Sweet & Savoury

 

FOR THE PASTRY:


2½ cups AP flour


½ teaspoon salt


16 Tabsp (2 sticks) butter, cut into pieces


½ cup sour cream


4 tsps fresh lemon juice


½ cup ice water

One egg beaten (for egg wash)


 

FOR THE FILLINGS:

1. Sweet Apple Filling

2 apples, peeled, cored and diced really small


1/3 cup sugar

1/2 Lemon for juice

1 Tabsp Cornstarch

1/2 tsp ground Cinnamon

1/2 tsp ground Ginger

Pinch of salt


Savoury Meat Filling

 

8 oz ground meat

1/2 red onion, chopped

2 loves garlic

1/2" piece of ginger, grated

1/2 tsp Chilli powder or to taste

1 Tabsp Chopped Cilantro


Paste:

1 1/2 Tabsp Curry Powder

1/2 tsp Ground Cumin

1/2 Cup Vinegar

Mix the above to make a paste.

1 1/2 Tabsp of Tomato Paste

More Vinegar as needed

Salt

2 Yukon Gold Potatoes

1 cup of frozen peas


Method:

Fry onions in 1 Tabsp of oil, until translucent, then add the ground meat & stir until it turns brown; add in ginger, garlic, chilli powder & Cilantro & cook for a while, stirring occasionally.

Then stir in the curry paste, tomato paste & stir & adjust the vinegar.....finally add the salt to taste.

Cook until meat is cooked through.

Meanwhile peel & dice potato into small pieces & cook this in the microwave or on the stove until it's Al dente.

When meat is nearly done, add in the peas & potatoes & mix well, cover & let it cook for another 5 mins...just make sure there's not too much of liquid in it.

 

 

 

TO MAKE THE PASTRY:

In a bowl, combine the flour and salt. Cut up the butter into small pieces & freeze it. Then sift the flour & salt & put that into the freezer too.

Then put the flour into a food processor & add in the butter & pulse until it the pieces of butter are still in big pieces.

Meanwhile whisk together sour cream, lemon juice & water & add 1/2 the mix to the food processor; pulse a couple of times, then add the remaining liquid & pulse a couple more times, then remove it into a bowl sprinkled with flour. Form into a ball & cover with a damp towel & plastic wrap & refrigerate for at least 1 hr.

Divide the refrigerated dough in half.

For the sweet pastry, make into about 12 small balls & roll each ball into small circles, 1/8", fill with apple filling, put the 2nd circle on top, egg wash edges & crimp edges. Then egg-wash & sprinkle with sugar.

 

On a lightly floured work surface, roll out the other  half of the dough to 1/8" thick into a rectangular shape, so you don't have waste....cut into squares. Put filling into the pastry, brush edges with egg wash & crimp edges, into a rectangular shape.

Transfer the prepared pastries  to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes.

 

3. Mix the diced apple with the sugar, and cook over low heat for 8-10 minutes, until the apples are tender. Set aside. Prior to preparing the pies, drain any accumulated liquid from the apples.

4. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

5. Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, lightly brush with the egg yolk wash & cut a small slit in each. Sprinkle sanding sugar over the sweet pies, Sesame seeds on the savoury pies & place in the preheated oven .

Bake until they are golden brown anywhere from 20 to 40 minutes, depending on what the filling is. Remove the pies from the oven, and let stand to cool slightly before serving.

 

RUGELACH

is a Jewish pastry of Ashkenazic origin.

Ingredients:
8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar, plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins, chopped
1 cup finely chopped walnuts
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Method:
Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling.

Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.