Friday, November 19, 2010

Hachiya Persimmon Hazelnut Cake

Fall is exciting. It's wind blowing leaves, it's chilly red knees, it's nuts on the ground, it's a crisp dry sound, it's green leaves turning ,it's clouds in the sky.

The leaves are falling, falling as from way off,as though far gardens withered in the skies;they are falling with denying gestures. And in the nights the heavy earth is falling from all the stars down into loneliness.We all are falling. This hand falls. And look at others: it is in them all.And yet there is one who holds this falling endlessly gently in his hands.

Everyone must take time to sit and watch the leaves turn or just jump into the pile of leaves.

Our judgment ripens; our imagination decays. We cannot at once enjoy the flowers of the Spring of life and the fruits of its Autumn. And should I say, that persimmon is another reason I loves autumn ? may be , but there is another one (or two) that I feel so blessing living together with you, my beloved husband for another years. Happy Birthday to you, Happy Anniversary for us .. let me love you until the end of my life.

Hachiya Persimmon Hazelnut Cake

125 grams rice flour
50 grams hazelnut flour
20 grams tapioca starch
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
140 grams unsalted butter, browned
85 grams brown sugar
100 grams maple syrup
1 tsp vanilla
2 eggs
2 very ripe hachiya-persimmon , smashed

powder sugar


Directions :

Place the butter in a small saucepan and cook it until the milk solids start to turn brown on the bottom of the pan and smells nutty. Strain it and let it cool slightly.

In a large bowl, whisk together the first seven ingredients.

In a separate bowl, whisk together the brown sugar, maple syrup, eggs and vanilla bean.

Add the cooled brown butter and whisk.

Add the liquids to the dry ingredients and whisk until incorporated.

Fold in the hachiya-persimmon.

Divide the batter in the mini bundt pan mold or any kind of mold you like.

Bake at 350F for about 20 minutes.

Let them cool for a couple of minutes in the pan.

Remove the cakes from the pan and toss them with powder sugar.

Thursday, November 4, 2010

moody .. moody .. november

Moody person ! you can call me that :) yes, that's me ! today I want to do this, tomorrow I will forget and change with another project .. and always happen, until i realize the times flew away. For awhile I just forget about updating my blog, I did another project .. sewing my daughter clothes ! yeaaah.. not such a great result like I want, but I'm happy that I can do it. As always to trust yourself , you know more than you think can do

And Thank you for my beloved friends, Kris from Bake In Paris who always stopping by to say HI ! and he might be wonder, why no more a new recipe on my blog. :D actually i still do a lot of baking, but just not in the good mood to taking picture .. to cold to go outside and preparing prop and so on. Huhuhu.. November already, weather extremely goes crazy, today very cold, tomorrow can be hot. But what i remember about November is , we will have many celebration coming soon. hmm.. will tell you soon :)

For now, please enjoy my ultimate Mocha Coffee Tart ^_^ *yeaah, you won't believe how many times I bake this cake every month, for family, for friends, for party.. etc .. the cake is so moist and light, and the funny is , every time my friends comes over, and have this cake for dessert , they will forget that they are on diet.. bad..bad..bad :D ^LOL^

Mocha Coffee Tart
8 egg yolk
5 egg whites
125 gr butter, melted
100 gr all-purpose flour , shifting
175 gr granulated sugar
2 tbsp coffee espresso (i using nescafe) dissolved in 1 tbsp hot water
1 tsp baking powder
1 tbsp white milk powder
1 tbsp coffee liqueur
1/2 tbsp emulsifier - or substitute with 2 tbsp condense milk

Directions :

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 2 8-inch cake pan with cooking spray and set aside.

In medium bowl, add melted butter with coffee liquid, set aside

Whisk together flours, baking powder and milk powder in a medium bowl, then sift ingredients through a fine mesh strainer.

Using electric mixer, mix together until double size : sugar, egg, emulsifier. Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.

While cake is cooling, make the coffee butter frosting:

Coffee Butter Cream :
enough to cover 2 8-inch cake

100 gr salted butter
100 gr pure vegetable shortening - zero trans fat)
300 gr icing sugar / powder sugar
2 tbsp condensed milk
1 tbsp mocha paste
1 tsp coffee liqueur

Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake . And sprinkle with oven roasted peanuts along the side.