Posts by Friday Baking Project
Bee Sting Cake (Bienenstich)
Bee Sting Cake, or Bienenstich in German, is a unique and absolutely delicious cake made from sweet yeast dough topped with caramelized almonds. After baking, the cake is split in half and filled with a custard filling. I first experienced Bee Sting Cake while working at Patisserie Conversation in Philadelphia, where it was made using…
Read MoreBirthday Cake
The one thing that remains part of our birthday celebrations as we progress through life is a cake. And a homemade version is a special, personal, gift to the birthday person. Whether a simple American layer cake or an elaborate version such as the one here, it sends the same message of love. This version…
Read MoreButtermilk Waffles
PRINT Buttermilk Waffles Yield: 4 waffles # of Servings: 4 Difficulty: Easy Ingredients 1 cup (4.65 oz / 132 g) all-purpose flour1 tsp baking powder¼ tsp baking soda¼ tsp salt 1 egg, room temperature1 cup buttermilk, room temperature5 tbl (2.5 oz / 71 g) butter, melted, but not hot Maple syrup, as needed Fresh berries,…
Read MoreButtermilk Waffles
These Buttermilk Waffles are the very essence of a waffle – crispy on the outside, and soft and tender on the inside. With good strong coffee, and some fresh seasonal berries, they make a superb weekend breakfast.A Belgian Waffle maker is preferred, as the deep grooves are a perfect vessel for the syrup and the…
Read MoreOrange Currant Scones
PRINT Orange Currant Scones Yield: 8 to 10 scones # of Servings: 8 Method: Biscuit Difficulty: Easy Ingredients 2 cups (9.3 oz / 264 g) all-purpose flour½ cup (1.75 oz / 49 g) granulated sugar1 tbl (.50 oz / 14 g) baking powder1¼ tsp salt 4 tbl (2 oz / 57 g) unsalted butter, cold,…
Read MoreOrange Currant Scones
These scones were a constant at the Chilmark Epicure stand at the West Tisbury Farmers Market in early 1990’s along with jars of homemade jam, brandied cherries, and vanilla bean peaches. The scones, in cellophane bags tied with raffia would be gone within an hour after opening. This is an easy to make recipe that…
Read MoreSour Cherry Almond Crunch Cake
This simple and absolutely delicious coffee cake is another wonderful use of sour cherries. While the fresh season for these gems is behind us, good quality bottled sour cherries work fine in this recipe. Whole milk buttermilk provides tenderness and its distinctive tang. Sour Cherry Almond Crunch Coffee Cake is the perfect treat for brunch…
Read MoreBrowned Butter Cherry Tart
PRINT Browned Butter Cherry Tart Yield: 1 9†tart # of Servings: 8 to 10 Difficulty: Moderate Ingredients: 1 recipe Pâte Sucrée 2 ½ cups (14 oz / 397 g) fresh sour cherries, stemmed and pitted, or 1 bottled sour cherries. Browned Butter Custard 4 large eggs, room temperature1 cup (7 oz / 198…
Read MoreBrowned Butter Cherry Tart
This wonderful tart is a combination of farmers market sour cherries, a browned butter custard, and a crisp Pâte Sucrée tart shell. It may be served as is, with a light dusting of confectioners’ sugar, or dressed up a bit with an apricot glaze. Browned butter, or beurre noisette in French, is an extremely useful…
Read MoreOrange and Chocolate Gâteau
PRINT Orange and Chocolate Gâteau Yield: 1 8†cake # of Servings: 10 Method: Separated egg sponge Difficulty:Moderate Ingredients: 1 recipe Butter Sponge Cake 1 recipe French Buttercream, or Swiss Meringue Buttercream 1 recipe Simple Syrup  1 tbl grated orange rind (from 2 oranges)1 tsp orange extract or orange oil ½ cup (4 fl oz)…
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