Saturday, January 10, 2015

LEMON BUNDT CAKE




Ingredients


For the cake:

  • 3 cups cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 16 Tbs. (2 sticks) unsalted butter
  • 1 1/2 cups granulated sugar
  • 4 eggs, lightly beaten
  • 1/2 tsp. lemon extract
  •                                                         1 cup plain yogurt
  • 1 Tbs. finely grated lemon zest

For the glaze:

  • 2 Tbs. honey
  • 1/2 cup sifted confectioners' sugar, plus more for dusting
  • 1 Tbs. fresh lemon juice 

Directions


Have all the ingredients at room temperature. 

Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a Bundt pan; tap out excess flour. 

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract.

Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.

Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.


Meanwhile, make the glaze: In a small saucepan over low heat, warm the honey until runny. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend. 

Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving. Dust with confectioners' sugar just before serving.



Tuesday, January 6, 2015

GOOPS ANNUAL DETOX

Goops annual detox is here! 
My favorites include the strawberry gingersnap smoothie the clean granola.


Makes 1 large smoothie

1 cup frozen strawberries
1 banana
3-4 inch piece of fresh ginger root grated
1/4 cup raw almonds
1/2 lemon juice
1 cup cold-pressed apple juice
1 cup almond milk

1. Combine all ingredients in a powerful blender.




Makes 4 1/2 cups

2 cups gluten free oats
½ cup quinoa flakes
½ cup puffed millet
½ cup raw chopped cashews
½ cup raw chopped pecans
¼ cup shredded unsweetened coconut
2 tablespoons pumpkin seeds
2 tablespoons flax seeds
½ maldon (or other coarse sea salt)
1 teaspoon cinnamon
¾ cup coconut palm sugar
1 tablespoon water
¾ cup coconut oil
½ teaspoon vanilla

1. Preheat the oven to 250°F.
2. Combine first 10 ingredients in a large bowl.
3. In a small saucepan, combine the coconut sugar with 1 tablespoon water and cook over very low heat until sugar is dissolved, stirring occasionally. Be careful here—the sugar can burn easily.
4. Turn off the heat, add coconut oil, and stir with a spatula until the oil has melted.
5. Add the sugar and oil mixture to the bowl along with the vanilla extract. Mix to combine well, and spread on a large rimmed baking sheet. Try to make an even layer with no gaps to ensure good clusters.
6. Bake for 45 minutes, then use a large spatula to turn and mix, without breaking up any large clusters, and bake for another 20 minutes.
7. Allow to cool before digging in.




Find all of the recipes on www.goop.com.