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Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle

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Koreans can’t bake.

That’s been my insecurity since starting this baking journey. That I’m Korean. And unlike my fellow caucasian friends, I have no family pie recipe or a mom that baked chocolate chip cookies with me on Saturday mornings. The only things I baked as a child were Pillsbury crescents from a tin or boxed Duncan Hines. Baking from scratch was never a part of my family growing up.

Instead, my Saturdays consisted of Korean language classes followed by math drills with Sargent Shin… and his chopstick wand. After math, my sisters and I would get to watch some TV whilst stuffing thousands of Korean dumplings called “mandu”. Okay. Maybe not thousands but god did it ever feel like thousands! Only after all the mandus were stuffed and our math drills were done correctly, were my sisters and I allowed to bake Duncan Hines Classic Yellow Cake. And if we were really lucky, my mom would have bought the chocolate icing in a carton for us to ice the yellow cake with. As a child, baking this cake and devouring it was my escape, my utopia, my moment of being unkorean. 

Until I was a teen and got a job at an upscale bakery. Cardamom coffee cake…what was cardamom? Hazelnut dacquoise…what was dacquoise? My inner sweet carb spirit was awakened. My Saturday mornings no longer involved memorizing math formulas instead being transported to sugary moments of utter bliss, learning flavours and spices I had never heard of.  In retrospect I should have paid this bakery rather than the bakery having paid me. 

My weekend bakery job and Duncan Hines days are a distant memory now. And the feeling of “Koreans can’t bake” does jab me every so often. Especially when reading fellow bloggers stories of great Aunts sharing pie crust hacks and grandma’s almost 100 year starter named Arras (after the WWI battle)

But as I write this, I realize I have something that the blogger with Arras and the baker with the  family pie hacks don’t have. I have patience and the willingness to drill and train myself until I get that pie crust flaky and this Spiced Rum Date Bundt perfectly drunk with moistness and flavour. It may not sound as heartwarming as a soft rosy cheeked gran smelling of cinnamon and bread. But Sargent Shin with his chopstick wand and those thousands of dumplings taught me something I believe to be just as valuable if not more. Perseverance. And so goes, that This Korean Bakes.

Bon app! or as we Koreans say Mashikeh-Mogo!

My two older sisters and my dad. I’m bottom right. (1982)

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Spiced Rum, Date, Walnut, Molasses Bundt Cake with Rum Caramel Drizzle
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • FOR THE BUNDT:
  • 2 cups or 260 grams whole grain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • +1 teaspoon baking soda (for the date puree)
  • 1 teaspoon cardamom
  • ½ teaspoon salt
  • 1½ cup or about 200 grams fresh dates chopped
  • 1 cup or about 120 grams dried dates
  • 1¼ cup water
  • ¾ cup spiced rum
  • 1¼ cup or 250 grams granulated white sugar
  • ¾ cup fancy molasses
  • 4 large eggs room temperature
  • 1 cup canola oil (or a light oil)
  • 1 cup or 125 grams chopped walnuts
  • FOR THE RUM CARAMEL: (Caramel recipe ONLY adapted from https://www.finecooking.com/recipe/dark-rum-caramel )
  • 1½ cup granulated white sugar
  • ⅓ cold water
  • 3 tablespoons unsalted butter
  • ¾ cup heavy cream
  • 2 tablespoons spiced rum
  • pinch of salt
Instructions
  1. Take your 10 cup bundt pan and grease very generously and carefully with melted butter making sure you grease all the nook and crannies.
  2. Dust with all purpose flour discarding access...set aside
  3. Preheat oven to 350F with oven rack in middle of oven
  4. In a large bowl, sift the whole grain flour, baking powder, baking soda, cardamom, salt and whisk well...set aside
  5. In a medium saucepan, bring the 1/14 cup water to a boil and then add the dried and fresh chopped dates.
  6. Stir in 1 teaspoon baking soda. Bring to a boil then put lid on and turn heat off and set aside
  7. In your stand mixer, with paddle attachment, beat the sugar and molasses together until smooth
  8. Add the eggs one at a time to the sugar mix.
  9. Add the canola oil in a slow steady stream to the sugar/egg mix
  10. In your blender/juicer or kitchenaid, puree the now softened dates until a smooth puree. A few chunks is okay.
  11. Stir in the spiced rum into the date puree with a spatula
  12. On low speed, add the dry flour mix to the sugar/egg/oil mix in the stand mixer then add puree mix doing the flour mix in thirds and ending with the dry flour mix.
  13. Fold in the walnuts with a spatula
  14. Do not over mix
  15. Pour into bundt pan and bake for 50minutes to 1 hour or until tester stick comes out mostly clean
  16. Allow to rest in pan for 10-15 minutes. Invert onto a cooling rack and allow to completely cool
  17. In the meanwhile, FOR THE CARAMEL:
  18. In a medium heavy sauce pan, whisk the ⅓ cup cold water and sugar.
  19. Cover with lid and bring to a boil over med-high heat all the while swirling the pan every so often...(do not stir..Swirl)
  20. Remove lid after about 8 minutes and keep swirling until the sugar liquid turns a rich dark amber hue.
  21. Turn the heat to low immediately upon it turning dark amber and carefully whisk the butter in. Whisk until the bubbles subsides
  22. Add the Heavy cream and keep whisking until the caramel is smooth and silky about 2-3 minutes on low
  23. Remove from stove top and add the spiced rum and salt. Allow the caramel to cool in fridge for 15 minutes or so or at room temperature for an hour before drizzling half the caramel over the cooled cake.
  24. Keep the other half caramel for serving on the side.

 

SweeTango Apple, Chèvre and Cardamom Tart (refined sugar free)

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This is a sponsored post in collaboration with SweeTango. All thoughts and opinions are my own. 

Apples are the most cultivated and universally recognized fruit and perhaps one of the oldest that has existed on earth. It’s also arguably the most written about fruit in fables, religion and myths. It has been symbolized as both good and evil.

In the western world, we know the story of Adam and Eve in the Old Testament, where the serpent tempts man to eat the forbidden fruit thereby starting the fall of man and the Christian definition of sin. Irish folklore has it that if a woman peels the skin of the apple in one continuous ribbon and tosses it over her shoulder then the initials of her future husband will appear. And the Trojan War? Well, the idea of Troy tossing the golden apple to the chosen goddess soon evolved to an ancient Greek tradition of throwing an apple to the one you love. 

SweeTango apples available early October to mid November. See SweeTango.com for a retailer near you

It’s no wonder this beloved fruit has been developed and bred into such amazing varieties. One favourite variety of mine is SweeTango. Grown in Canada exclusively for the Canadian market, SweetTango is a premium apple variety famed for its crisp, sweet, tangy and juicy bite. SweeTango also holds the Guinness World Record for “Loudest Crunch of an Apple” (March 2016) The bite registered at an impressive 79.1 decibels. To put things in perspective, a normal conversation clocks in at 60 decibels and a vacuum or kitchen blender 70-80 decibels (according to American Speech-Language Hearing Association)

As a food stylist and baker, I adore SweeTango’s photogenic qualities. They’re red skinned with an intermittent splash of yellow and dotted with small white freckles…like a Paul Gauguin fruit still life. However unlike an immortal still life painting, this wondrous apple is only available early October until mid-November or until stock runs out. Thus the scramble to bake and crunch on as many SweeTango apples as possible. 

It’s remarkable how far along apples have evolved. From the apple that inspired Isaac Newton to theorize universal gravitation to my utterly sublime SweeTango Cardamom and Chèvre Tart. Apples are here to stay. To nourish, inspire and dazzle us. And if you’re my kids, to make selfie videos crunching on some explosive SweeTangos. 

Bon App!

Visit https://sweetango.com  for more info and recipes. 

Instagram: SweeTango_apple

Facebook: https://www.facebook.com/sweetango

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SweeTango Apple, Chèvre and Cardamom Tart (refined sugar free)
Author: 
 
Ingredients
  • INGREDIENTS FOR THE PASTRY DOUGH
  • 260 grams or 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup ice cold water
  • 1 teaspoon white vinegar
  • ¾ an egg beaten
  • (save the other ½ egg for the pastry wash later)
  • 100 grams or ½ cup shortening
  • 115 grams or ½ cup unsalted cold butter
  • INGREDIENTS FOR THE FILLING
  • 5 small apples or about 600 grams of SweeTango apples
  • ½ cup or 115 grams chèvre unripened
  • 2 tablespoons organic honey
  • ½ teaspoon cardamom
  • 1 teaspoon fresh lemon juice
  • a pinch of lemon zest
  • TO FINISH
  • 1 tablespoon organic honey to brush on apples before baking AND
  • 1 tablespoon organic honey to brush on apples after baking
  • 2 tablespoons unsalted butter cut into small cubes
  • ¼ beaten egg
Instructions
  1. Grate on largest hole of box grater the cold butter on a plate.
  2. Cut the shortening into small 1 cm cubes and add to the same plate as the butter and pop in freezer uncovered for about 10 minutes.
  3. In a large bowl, sift the flour, salt, baking powder, whisk well and set aside.
  4. In a small bowl take half the whisked egg, 1 teaspoon vinegar and ⅓ cup water and whisk together. Set aside.
  5. Preheat oven to 400F.
  6. Take the chilled shortening and butter and toss with pastry cutter or forks in with the flour until the mixture resembles large coarse breadcrumbs.
  7. Drizzle the water/vinegar and egg mixture over the flour mixture and toss together with a spatula until the mixture starts to come together.
  8. Don’t overwork. You want to maintain some chunks of butter and shortening.
  9. Dump out onto large piece of parchment paper about 14 x 14 inches and fold the dough over using the paper about 5-6 times. Use a misting bottle to spritz extra dry spots in between folds…if you don’t have a misting spray, use little droplets of cold water.
  10. The dough should now hold its form with a few dry spots and chunks of butter/shortening.
  11. Shape the dough into a rectangle and wrap with plastic. Refrigerate for at least 30 minutes.
  12. Meanwhile, take the chèvre, honey, lemon juice, lemon zest and cardamom and mix thoroughly together with a small spatula until smooth and set aside.
  13. When the dough is ready, allow the dough to soften/warm up a bit — about 5 minutes. Roll out to form a large rectangular shape with a rolling pin all the while constantly lightly sprinkling flour and moving your dough to avoid it from sticking to your counter.
  14. Once it’s about 15 x 11 inches, take a ruler and sharp knife to trim the edges so the dough is 10 x 14 inches…. place the dough onto the baking tray lined with parchment paper.
  15. With an offset spatula, spread the chèvre out into an even layer leaving about an inch of the edge.
  16. Pop baking tray with rolled out dough into fridge.
  17. Wash, core the apples and cut into quarters length wise quarter and thinly slice about 8 slices. (you can also use a mandolin to slice your apples).
  18. Do this to all quartered apples so 20 quarters (from 5 small apples).
  19. Take dough out of fridge and start arranging your apple slices starting from the left to right. Snuggly place the sliced groups side by side in a cross-hatching pattern, leaving about 1 inch from the edge until the chèvre is completely covered with apple slices-about 4 quarters across by about 5 quarters down.
  20. Pop in fridge again for about 15 minutes to let the dough chill again.
  21. Once the dough has chilled, brush about 1 tablespoon of honey on the sliced apples and
  22. Brush the ¼ beaten egg wash on the crust.
  23. Sprinkle the small cubes of butter all over the tart.
  24. Bake for 40-45 minutes or until crust is crisp and golden brown.
  25. Brush on about 1 tablespoon of organic honey while the tart is still warm.
  26. Serve as is or with a scoop of ice-cream.

 

Chocolate and Orange Babka Wreath

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Babka or brioche? My husband Pierre insists on calling this a brioche wreath. Wikipedia says babkas are traditionally used for Easter holidays in eastern European countries. In fact babka comes from the Polish word Baba for grandmother. And some researchers believe babka goes as far back to the Greek period of Homer based on anecdotal texts that mention sweet, yeast leavened bread similar to Babka. Brioche is a pastry (viennoiserie) with a high butter and egg content which gives it that tender butter rich crumb.  It origins date back to the early 1400’s in France. In any case, I don’t want to bore you with a history lesson. You’re here for a guaranteed holiday showstopper that tastes amazing. 

I fully admit that this recipe requires time and patience. Which is why it’s perfect for a special holiday like Christmas or Easter. Theres not much hands on prep time as there is time to wait for the dough to rise. 3 hours warm room temp or overnight in the fridge. Then another hour for the second rise. So if you came here looking for a quick treat, wrong recipe. This babka needs to be prepared in advance. But trust me it’s totally worth the wait.

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Orange Cardamom Cake with Blackberry Curd

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Its that time of year. Winter is coming, for those in the north. Being Canadian, I can completely relate to House Stark of Game of Thrones. We Canadians often joke that we have two seasons. Winter and Summer. Here, at least in the Greater Toronto Area, winter unofficially starts around Remembrance Day (mid November) and can easily continue well into April. Each year around April, without any gentle segway, a blast of beautiful mild weather emerges from our long cold winters. A sort of tortuous teaser that lasts about two days. Then without any warning, a massive deposit of snow. So when autumn rolls in, we embrace and covet the short time she is here. 

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Triple Berry Scones with Lemon Vanilla Drizzle

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I often laugh when someone writes a recipe declaring it easy, fast or that cooking is therapeutic. For me cooking and baking is not easy. It’s work regardless how simple the steps are to a recipe. The whole process of prepping, cooking and washing up…(especially washing up) is long and can be tedious at times. For me there is nothing therapeutic about cooking and baking. But there is something satisfying, fulfilling and validating about the process of cooking. If I had to compare it to something…hmmm… maybe giving birth to a child?  I’m not saying that a child is on the same level as a fresh loaf of banana bread. But the expression of something as profound as pregnancy being referred to “something in the oven” sums up what baking is in an exaggerated way. Getting ready for your child requires, well the creation (clears throat), the nurturing and caring while in the “oven” and than labour – blood sweat and tears- the finale- a reward…your beautiful baby or that fresh banana loaf. But it’s 100% all you and created by you.

I recently did a friend a favour and received several boxes of various berries and fruits. Gorgeous tiger and dark figs, cherries, strawberries, blueberries and kiwis. I planned to make something with the figs but they were at its prime and I admit my family and I scarfed them down in a matter of minutes. Kiwis – I’m sorry. But I don’t like you. You’re guilty by association. After getting sick one day as a child and barfing the green seedy exotic fruit all over my brand new overalls, I have never been able to try them again. So cherries, blueberries and strawberries in a triple berry scone (I know it’s not a berry…but they’re adorable like a berry) 

I made these scones when I was in a pinch to make a quick thank you for my daughters friend for hosting her at their cottage. Now if you are skipping the glaze (which I don’t recommend), try adding a touch more sugar as I lessened the usual ratio. Not crazy about super sweet scones but the drizzle does add a perfectly balanced and lovely sweet citrus zing. Remember, scones should be tender, slightly flakey, buttery with a touch of sweetness.  So here it is. A super fast and easy scone recipe (sniggering- bahaha). 

Bon app!

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Triple Berry Scones with Lemon Vanilla Drizzle
Author: 
 
Ingredients
  • FOR THE SCONES:
  • 260 g or 2 cups AP flour
  • 2½ teaspoons baking powder
  • pinch of table salt
  • ½ teaspoon of cinnamon powder
  • 50 g or ¼ cup granulated sugar
  • 115 g or ½ cup butter or 8 tablespoons cold unsalted butter
  • ½ cup heavy cold cream
  • 1 large egg
  • ⅓ cup overflowing fresh blueberries
  • ⅓ cup overflowing freshly chopped strawberries
  • ⅓ cup overflowing with pitted cherries
  • ⅓ cup toasted walnuts (optional)
  • FOR THE DRIZZLE:
  • 125 g or 1 cup icing sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla bean paste
Instructions
  1. FOR THE SCONES:
  2. Preheat oven to 400F (205C), line baking tray with parchment paper
  3. In a medium metal or plastic bowl, grate butter on box grater's biggest hole and pop in freezer uncovered- let it sit in freezer while you gather rest of ingredients
  4. In large bowl, sift flour, baking powder, cinnamon, salt and sugar and whisk well and set aside
  5. In a small bowl, whisk the egg and cream together and set aside
  6. Add the cold butter in the flour mixture with fingers, tossing for about 15-20 seconds
  7. Pour the cream/egg mixture to the dry flour mix and stir gently with spatula - DO NOT over stir. stir still ingredients become just wet
  8. Fold in all the berries and the nuts (if you're adding)- don't overwork dough here
  9. shape the dough into a disc about 8 inches wide and about 1.5 inches thick
  10. With a sharp knife, cut the disc into about 6-8 equal wedges and separate about 1 cm at most
  11. Bake for 20-25 minute or until the crust is a golden brown
  12. Allow to cool before drizzling icing
  13. FOR THE ICING:
  14. In a bowl whisk together the freshly squeezed lemon juice, vanilla bean paste and icing sugar
  15. Drizzle over scones once they've cooled somewhat

 

 

Strawberry and Carrot Cake

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I realize I’m so behind blogging. I remember making this cake for fathers day which was easily over a month ago. We had a BBQ at our house and so asked my dad and hubs what they wanted for dessert. Dad asked for something with strawberries seeing as the season started and Pierre asked for carrot cake. Thus the marriage of the two. I prepared it not thinking very much about posting it as a blog. However realized I had too after posting a pic on Instagram and getting a barrage of requests to post the recipe. 

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Champagne Cake with White Chocolate Strawberry Frosting

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Love is an intense and fond affection for someone or something. But the intensity and type can vary so greatly. For me there are three broad categories of love. Love for my husband, love for my children and love for food. (Of course love for kids and hubby take 1st place:)
 
I found it fitting to prepare all the things I love for the ones I love; Champagne, chocolate, strawberries – in the form of cake. Just writing those words out made my water salivate with anticipation.
 
My love for chocolate never started until I was pregnant 11 years ago with my first born. Prior to that, I always had trouble finishing a chocolate bar. But theres something about pregnancy that changes a woman’s palette. (Any other moms go through the same experience?) Since having Moineau, I find it increasingly difficult to eat any type of meat. And the sugar intake, especially chocolate has exploded. I can now eat chocolate endlessly.
Champagne has always been a staple in our home. Each year we bring a few bottles back from Europe and indulge whenever a special occasion happens to come upon us. Pre and post natal, my love for the bubbly has not changed:)
 

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Berry Galette Picnic

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It’s been tried, tested and its definitely true. Kids will be more willing to eat unfamiliar foods if they have a hand in helping to make it.  I won’t get into all the tedious facts and stats about the nutritional value of berries, as we all know by now, they’re super healthy and chock-full  of vitamins. So I found it fitting to make berry galettes with the kids last weekend. It was incredible. My 2 year old son Georges who doesn’t take instruction very well was so eager to follow his older sister’s lead on how to roll the dough, then toss the berries in. Some of the galettes may have had a bit too much sugar or one too many berries. But they all turned out super great and delicious once baked.
 
 
Some tips to ensure this activity is fun and clean-up is minimal:
-To lay your biggest table cloth on the floor and have the kids assemble on top.
-Make the dough the night before.
-Have your kids roll them out on cutting boards or cheeseboards 
-Spread everything out on the floor
-Have the starch and sugar premixed in a bowl with a laddle or wooden spoon( I separated the starch and sugar…oops!)
-have the fruits in separate bowls and spread them out 
 

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