Vanilla Cake with Apricot Jam and Chocolate Frosting

 

Whenever I want to bake a quick tasty cake, a heavy cream based one would be one of my first choices, as it requires only a few basic ingredients, and it can be mixed in a short time, in one bowl. Another important reason for choosing this type of cake is that it has a wonderful rich texture and flavor, that can be easily altered with just a few spices or ingredients.
This time, I aimed at a simply flavored cake, and chose only vanilla as its dominant flavor. While the cake can definitely be served as is, the minimal flavoring allowed me to add a layer of apricot jam in the middle of the cake, and to top it with chocolate frosting. These tasty additions elevated the cake to another level, and gave it a more complex flavor and festive look. The lightly acidic and aromatic apricot jam paired beautifully with the vanilla in the cake, and with the dark chocolate in the frosting. The cake is perfect as an afternoon treat, with a hot beverage on the side. Try it and enjoy.

Notes:
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.

Makes: 1 loaf pan (about 12 portions)
Prep time: 15 minutes
Baking time: 45 minutes

Ingredients:
2 L eggs
2 tsp pure vanilla essence
1¼ cups sugar
1¼ cups heavy cream, at room temperature
2 cups flour
2 tsp baking powder
¼ tsp salt
For the jam layer:
½ cup apricot jam
For the frosting:
½ cup mini dark chocolate chips
1 Tbs oil
½ cup sour cream, at room temperature
1 Tbs pearl sugar (see notes)

1. Preheat the oven to 355F (180C). Brush a 10” (25cm) loaf pan with a thin layer of soft butter, dust with flour, turn upside down and tap over the pan, to get rid of excess flour. Keep in the fridge until using.
2. In a large bowl, mix the eggs, sugar, vanilla and heavy cream, and whisk to combine.
3. Add the flour, baking powder and salt, and whisk to incorporate. Pour the batter into the prepared pan, and place in the oven.
4. Bake for about 45 minutes, until the top is golden brown, and a toothpick inserted into the canter of the cake comes out clean.
5. Transfer to a rack. Allow to cool for 10 minutes in the pan before releasing from the pan.
6. Let cool to room temperature. With a serrated knife, cut the cake in half, horizontally. Spread the jam over the bottom part, and cover with the top part.
7. The frosting: place the chocolate chips in a small bowl, add the oil and mix. Melt over a double boiler, or in the microwave. Mix until smooth, add the sour cream and mix well to a smooth frosting. Spread over the top and sides of the cake. Let set for a couple of minutes before scattering the pearl sugar on top.

Warm Octopus, Beans and Fennel Salad

 

Octopus has a unique texture, much “meatier” than that of its’ relative the squid. It requires a longer blanching and cooking time, which is why I don’t often use it.
However, as I’ve read somewhere that when it is blanched, cut into smaller pieces, frozen and thawed, it requires much shorter cooking time – I’ve decided to give this option a try.

Braised Duck Legs with Sweet and Spicy Pineapple

 

Duck is the “meatier” relative of chicken: its complex flavor and unique texture make it highly suitable for bold culinary combinations, which is exactly what I had in mind.
While I more often use duck breast, this time, I had D’Artagnan’s Rohan duck legs to experiment with, and I chose a classic pairing with pineapple, along with Asian inspired sweet and spicy sauce.

Condensed Milk Dough Cookies with Poppy Seed Filling

 

Ever since I’ve discovered the following condensed milk dough, I’ve been using it in different ways, and was very pleased with the results every time.
This time, I matched this wonderful dough with an equally wonderful poppy seed filling, and the result was just as pleasing.

A Fairly Low-Fat Moussaka

 

Moussaka is a great Greek dish, of layered potatoes, fried eggplants and cooked meat, topped with a thick layer of either Béchamel sauce (milk based sauce, thickened with flour), or Mornay sauce (Béchamel sauce with cheese), creating a highly delectable and tasty combination.

Mini Filo Shells with Pears, Dried Cranberries and Pistachios

 

Having a box of filo pastry shells in the freezer, makes it extremely easy to prepare sweet or savory tasty finger food. All that is needed is to quickly crisp the shell in a toaster oven, and fill them with whatever filling you have in mind.

Crispy Dry Rub Roasted Chicken Wings

 

Even though I’m far from being interested in any competitive sport, Super Ball Sunday is still a good reason to have chicken wings.

Swirl Sour Cream Cake with Dried Fruit and Walnuts

 

The following swirl cake is a wintry version of a summery fresh fruit cake I have posted a few years ago.

Caldo Godro – Sephardic Cheese and Tomato Paste Dip

 

Caldo godro is a Sephardic term in Ladino (Judeo-Spanish), used to describe a warm (=caldo), thick (=godro) broth, which is actually more of a warm dip than a broth.

Spiced Zucchini Cake with Golden Raisins and Walnuts

 

When the weather outside is getting colder, a simple homey cake. served with a hot beverage, is a good way to keep warm. The following zucchini cake is exactly that.

Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes

 

The combination of butter and lemon is a classic one, and for a good reason. The lemon cuts down the richness of the butter, while adding its pleasant acidity and fresh fragrance to the it. This mix is taken further in many recipes, especially those of fish and seafood, with the addition of garlic. In the following recipe, I’ve used this tasty combination to flavor a dish of spaghetti and shrimp.