Blood Orange Almond Paste Cake

This post is sponsored by Wilfa

Is it weird that I have a favourite cake texture? I’ll let you decide but I’m guessing its not quite normal. Weird or not, the fact is I do have an ideal cake texture and todays recipe is a perfect example, a cake that I am completely in love with. The texture is found most commonly in pound cakes and loaf cakes, it's a dense and buttery texture, almost velvet-like in its tenderness. It’s the type of cake that sits on your counter and demands you take a little nibble every time you walk past it, a cake that needs sharing before you ‘accidentally’ eat 3 slices in 1 day.

This particular cake, made with the secret ingredient almond paste, is an adaption of a recipe from Elisabeth Prueitt of Tartine Bakery fame, itself an adaption of a recipe from the legendary baker Flo Braker. I’ve made many versions of this cake over the years, but always with an element of citrus to brighten and balance the sweetness in the recipe. Todays version is made with early season blood oranges, but if you cant get your hands on those, it’s also great with regular oranges or, more traditional, with lemons. If you have made a version of this recipe before and you’re in the US you may notice the ratio of eggs is different from the original recipe and this is simply to reflect UK egg sizes (UK size large is a US size extra-large).

Another reason I love this cake is that is baked in a pullman loaf pan. If you’re subscribed to Second Helpings, you’ll know that a pullman loaf pan produces loaves that are perfectly square, like this weeks post for Shokupan. I cant help but love the clean sharp edges it gives to the cake, giving it a very ‘bakery style’ look. If you are in the market for pullman loaf pans, I get mine from Rackmaster (if you want the lid for making square loaves of bread they can be purchased separately).

Making this cake normally requires a stand mixer, the almond paste needs breaking down with the sugar to create a breadcrumb like texture and this takes quite a bit of power, not something many hand mixers could handle. Thankfully I used my Wilfa Smooth Mix Hand Mixer which has a powerful 500W motor that is more than up to the task at hand. If you are in the market for a hand mixer, or you’re looking for the ideal gift for someone new to baking, I can wholeheartedly recommend this mixer. It has a 5-speed action with a useful boost function as well, comes with both whisk and dough hook attachments, and also just look really smart. One of the reasons I agreed to be Wilfa’s ambassador was that I was really taken with how well built and how powerful their equipment is, and that of course stands true for the hand mixer.

For 20% off Wilfa products use my code THEBOYWHOBAKES at checkout.

Blood Orange Almond Paste Loaf Cake
Serves 10

Almond Paste Cake
120g plain flour
3/4 tsp baking powder
1/2 tsp salt
250g almond paste (see note)
250g caster sugar
Zest of 3 blood oranges
280g unsalted butter, room temperature
5 large eggs
1 tsp vanilla bean paste
A couple drops almond extract

Blood Orange Juice
100ml blood orange juice
100g caster sugar

Blood Orange Glaze
200g icing sugar
2 tsp extra virgin olive oil
1 tsp vanilla bean paste
A couple drops almond extract
Pinch of salt
1 blood orange

Note: this recipe uses almond paste, not marzipan. The one I use is 50% almonds (marzipan tends to have a much lower almond content) and can be bought from Ocado and either online or in-store from ScandiKitchen in central London, among other places. It is a brilliant ingredient and well worth tracking down for the occasions you want to make a version of this cake.

Preheat the oven to 180ºC (160ºC Fan) and lightly grease a 9x4x4 pullman loaf pan and line with a piece of parchment that overhangs the long sides of the pan, securing in place with metal binder clips.

In a large bowl whisk together the flour, baking powder and salt.

Add the almond paste, in small chunks, to a large bowl along with the sugar and orange zest. Using the Wilfa Smooth Mix Hand Mixer mix together until the almond paste is broken down into a fine breadcrumb like mixture. If the almond paste remains in large chunks the final cake batter will have lumps. Add the butter and and continue to beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating until fully combined before adding another. Add the vanilla and almond extract and mix briefly to distribute. Add the flour mixture and mix briefly just until a smooth cake batter is formed.

Scrape the batter into the prepared loaf pan and spread into an even layer. Bake in the preheated oven for about 70 minutes or until a skewer inserted into the middle of the cake comes out clean. While the cake is baking make the simple syrup. Place the orange juice and sugar into a small saucepan and bring just to a simmer to dissolve the sugar.

Once the cake is baked, allow to cool in the pan for 15 minutes before carefully turning out onto a wire rack. Brush the top and sides of the cake with the syrup and allow the cake to fully cool before glazing.

To make the glaze whisk together all the ingredients with just enough blood orange juice to make a thick but pourable glaze. Pour the glaze over the top of the cake, teasing it over the sides of the cake so it drips down the sides.

Kept covered the cake will keep for 3-4 days.

Eggnog Bundt Cake

This post is sponsored by Wilfa

Every year I like to create a special cake for those of you who don’t love the traditional fruit cake, who despise all things dried fruit. This years cake is, I think, something rather extra special and I think you’re going to love it! I happen to love eggnog, be it the traditional version made with eggs, dairy and rum, or an apple cider version I have been making for the past few years, or even the vegan version I came up with this year. What I am saying is that If you’re making eggnog, I’ll happily take a glass or two. This year, I have taken those classic flavours and turned them into a truly fabulous bundt cake. The cake itself is a relatively classic pound cake, rich and buttery and spiked with lots of nutmeg and a good glug of rum. The cake also has a surprise up its sleeve; when whole it will resemble a very simple pound cake with a little white chocolate glaze, but when sliced the secret is revealed. A little bit like the classic ‘tunnel o fudge’ bundt cake, this recipe has a hidden layer of eggnog whipped cream, made with rum, nutmeg and vanilla. The cake has all the warming toasty flavours of eggnog with the same creamy cosiness you’d expect with the drink.

You’ll see in the recipe I suggest using a little toasted milk powder in both the cake itself and in the whipped cream filling. If you saw my video guide on how to make this magical powder you know it has the same flavour profile as browned butter and adding small amounts to these elements really acts as a wonderful flavour enhancer. I jokingly refer to it as the MSG of baking but its probably pretty accurate, it’s like a secret baking seasoning. It adds a gentle toasted, almost caramel like, flavour and whilst you may not be able to detect it as a distinct flavour it really adds depth and character to the recipe.

To make the cake I used my Wilfa Probaker, the amazing stand mixer I introduced to you last month. After that first post one of the main questions I received was, can it make more than bread (something it does better than any other domestic mixer I have ever tried), and the answer is of absolutely, yes! The Probaker is a multifunctional mixer, with attachments for whisking, for kneading and for beating. The other question I received multiple times was, is the mixer only good for big batches and the answer is no, this can be used as a regular domestic mixer, for single batches of cakes and cookies as well as making big batches, it is designed to work just a well making small batches as it is making big batches, its the best of both worlds. This cake was made with the flexible rubber ‘flexiVISP’ beater which scrapes both the sides and base of the mixer as it beats your ingredients together, which means it is more efficient and the bowl needs scraping down much less frequently than with a traditional metal beater. The other thing that I love this mixer for, when making cakes, is that you can have the mixer running and add dry goods into the bowl without them flying out of the bowl in a giant cloud of flour and icing sugar, a feature of the mixer that makes me very happy!

To get 20% off Wilfa products make sure to use the code THEBOYWHOBAKES at checkout.

Eggnog Bundt
Serves 12-15

340g unsalted butter, room temperature
450g caster sugar
3 tbsp toasted milk powder (optional)
2 tsp vanilla bean paste
5 large eggs, room temperature
1/2 a nutmeg, freshly grated
375g plain flour
1/2 tsp salt
3 tsp baking powder
200ml sour cream, room temperature
50ml dark rum

Filling
250ml double cream
1 tbsp light brown sugar
25ml dark rum
1 tsp vanilla bean paste
1 tbsp toasted milk powder (optional)
1/4 tsp freshly grated nutmeg

To Decorate
100g white chocolate, melted and cooled slightly

To make the Bundt preheat the oven to 180C (160C fan). Lightly grease a 12-cup capacity Bundt pan (I used this one) with softened butter and dust with flour, tapping out any excess.

Add the butter and sugar to the bowl of the Wilfa Probaker with the flexivisp (silicon edge beater) attached. On medium/high speed cream together the butter and sugar for 5 minutes or until light and fluffy. Add the milk powder and vanilla and beat briefly to combine. Add the eggs one at a time, with the mixer running on medium speed. Once each egg is fully mixed into the butter mixture, add another. Meanwhile whisk together the flour, baking powder and salt. Grate the nutmeg into the mixer bowl and then add the flour mixture in three additions, alternating with the liquid ingredients (starting and finishing with flour). When you’re adding the flour mixture keep the mixing to a minimum, you want to mix just until evenly mixed but avoiding mixing for too long and making a tough cake.

Scrape the finished batter into the prepared Bundt pan and level out. Bake in the preheated oven for 55 minutes or until a skewer inserted into the cake comes out clean. Place the Bundt pan on a wire rack to cool for 10 minutes before inverting and turning out the cake. Allow to cool fully before adding the filling; when making bundt I often make this in the evening and leave overnight before assembling.

For the filling add all of the ingredients to a large bowl and whisk until medium/stuff peaks form. Place the cake back into the cleaned Bundt pan and use a pairing knife to score a channel in the base of the cake and then use a spoon to scoop out the channel making a tunnel in the base of the cake. Add the filling to this channel and smooth out so the filling sits flush with the base of the cake. Carefully turn the cake out onto a serving plate or cake stand.

To decorate pour over the melted and cooled white chocolate and finish with a few festive sprinkles. The white chocolate needs to have cooled but still be pourable, that way the chocolate doesn't just run immediately off the cake.

Once the filled the cake needs serving on the same day or refrigerating for a day or two. Unfilled the cake would keep for 3-4 days.

Panettone Semifreddo Ice Cream Sandwiches

This post is sponsored by Wilfa

Just because it’s winter doesn’t mean we can’t enjoy a frozen dessert; I’m of the firm belief that ice cream is an all weather affair. This particular frozen treat is a brilliantly festive semifreddo sandwiched with panettone. Semifreddo, half frozen in Italian, is a traditional no churn ice cream from Italy. Made with a whipped egg foam and whipped cream it’s brilliantly creamy and rich, flavoured with pieces of amaretto and frozen cherries. If you saw my video earlier this week on toasted milk powder, you can also add a tablespoon of that to the semifreddo to really boost the flavour. Once frozen the semifreddo is cut into discs and sandwiched between two pieces of panettone, a great use for the Christmas bread.

To make the semifreddo, I used my Wilfa Smooth Mix Hand Mixer. The mixer has Wilfa’s characteristic stylish design, like all there products, and of course brilliant function. It has a 5-speed action plus a boost button for when you need a little extra speed. For a hand mixer it also has a very impressive 500W motor meaning it has more than enough power. The thing that stands out for me though is how the mixer handles. Hand mixers are notorious for vibrating and over sustained use can be annoying to hold. The Wilfa hand mixer is much more stable and much nicer to use. I also think it would make a brilliant Christmas present, and using my code THEBOYWHOBAKES you can get 20% off!

Semifreddo
300ml double cream
2 large eggs
3 large egg yolks
125g caster
1 tsp vanilla bean paste
Few drops almond extract
1 tbsp toasted milk powder (optional)
50g soft amaretti cookies
100g frozen cherries, chopped

For the Sandwiches
1x750g loaf panettone
200g white chocolate
2 tbsp coconut oil

Lightly grease a quarter sheet pan or a 9x13 brownie pan and line the base and sides and with parchment paper.

Add the cream to a large bowl and whisk, using a Wilfa Smooth Mix Hand Mixer, until soft peaks form. Set aside for the moment.

Add the eggs, yolks and sugar to a separate large bowl and place the bowl over a pan of simmering water. Using the Wilfa Hand Mixer, whisk on low speed for about 6-8 minutes. Don’t worry about cleaning the beaters before whisking the eggs, since the egg yolks have fat the cream on them doesn’t matter. You want to whisk the mixture until it reaches 75C. This ensures the eggs are cooked but also helps us make a nice light foam. Remove the bowl from the heat and whisk on high speed for another 6-8 minutes until you have a pale and fluffy mixture that’s holds a ribbon when lifted from the bowl. Pour half of this egg mixture into the cream and use a spatula to lightly fold together. Repeat with the remaining egg mixture. Scrape this semifreddo mixture into the prepared tray and spread into an even layer. Crumble over the amaretti and scatter over the chopped cherries. Press a sheet of clingfilm onto the surface of the semifreddo and freeze for 8-10 hours or until firm.

Slice the panettone into 1cm thick slices and use a 8cm round cookie cutter to cut out 16 discs. Remove the semifreddo from the freezer and unmould it from the tray. Use the same cookie cutter to cut out 8 discs of semifreddo and sandwich together with two discs of panettone. Place back into the freezer whilst you prepare the white chocolate.

Note: don’t waste the leftover semifreddo and trimmings from the panettone. You can use both together to make a frozen trifle, the panettone off-cuts would also make a great bread pudding.

For the white chocolate, break it into small pieces and using either a microwave or a Bain Marie melt it together with the coconut oil. Pour into a small bowl and set aside until room temperature, liquid and pourable but without any real heat. Remove the ice cream sandwiches from the freezer and dip halfway into the chocolate mixture, allowing any excess chocolate to drop back into the bowl. Set down onto a piece of parchment paper and repeat with all 8 sandwiches. Once all have been dipped transfer to the freezer until ready to serve.

Oatnog aka Vegan Eggnog

This post is sponsored by Wilfa

Are we in the festive spirit yet? I think I’m getting there. It definitely helps that everything I have been making the past couple weeks are decidedly festive. It also helps that I was in central London a few times this week and there is nothing like a wander through the city, taking in the lights and all the decorations, to get you in the spirit. Talking of the festive spirit I have a literal festive spirit recipe for you, a vegan take on eggnog, or Oatnog as it really should be called. Made with homemade oat and cashew milk and flavoured with cinnamon, nutmeg and of course lots of rum, it’s a truly delicious alternative to the classic dairy based drink. The drink, straight out of the bottle, is lighter than classic versions as it’s missing the richness the cream and eggs bring. I don’t mind this, as I enjoy the flavour but can normally only drink one small glass due to the richness, obviously not an issue with this version. If you miss the body of a slightly richer drink you can actually shake this with a little aquafaba. To make the oat/cashew milk I used my Wilfa Powerfuel XL blender which is incredibly powerful and broke down the nuts and oats in seconds. To ensure the milk doesn’t have a slimy texture you want to blend for shorter than you’d imagine, 20-30 seconds works well. This is shorter than other recipes might suggest but that’s simply because the Wilfa Powerfuel XL will break down the oats much quicker than other blenders. This is because the blender has a very powerful 2000 watt motor which makes the blades turn 32000 times a minute at full speed

When you’ve made the oatnog it will keep in the fridge for about 5 days but as it is homemade and doesn’t include any emulsifiers it will split as it sits, but don’t worry simply shake it before you serve it and you’ll have a delicious creamy oatnog once again.

To get 20% off the Wilfa Powerfuel XL or any other Wilfa products in my collection make sure you use the code THEBOYWHOBAKES.

Oatnog (aka Vegan Eggnog)
100g raw cashews
100g traditional rolled oats
75ml maple syrup
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp vanilla bean paste
1/4 tsp fine sea salt
750ml water
150ml dark rum

To make the oatnog first soak the cashews in cold water for a couple hours.

Drain the cashews and add the nuts, oats, maple syrup, spices, vanilla, salt and water to the jug of the Wilfa Powerfuel XL blender. Pop the lid on the blender and process for about 20-30 seconds until smooth. Over blending the mixture at this point can make for slightly slimy oat milk so don’t overdo it. Pour the milk mixture into a nut milk bag (or use a very fine cheesecloth) and allow the milk to strain through, adding gentle pressure to extract as much milk as possible. Don’t squeeze the mixture too hard or more of the starch will be extracted into the milk. Discard the sediment left behind.

Stir in the rum and then decant into a bottle. Pop in the fridge and stir for up to 5 days. To serve pour into a glass filled with ice and top with a fresh dusting of grated nutmeg.