Note: this recipe uses almond paste, not marzipan. 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). I cant help but love the clean sharp edges it gives to the cake, giving it a very ‘bakery style’ look. 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. 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).Īnother reason I love this cake is that is baked in a pullman loaf pan. 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. 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. 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. 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. 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. 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. Is it weird that I have a favourite cake texture? I’ll let you decide but I’m guessing its not quite normal.
0 kommentar(er)
