Wednesday, 19 October 2011

Frangelico-Infused Genoise Cake


Bundt cake! For 'I Like Big Bundts 3', why ever else?

We all make mistakes sometimes. (Don't worry, I'm not talking about getting married.)

Once, I dusted and polished the entire upstairs of my house with a can of Raid ant poison, thinking it was Mr. Sheen. I consider it a miracle that we didn't die and have actually only recently (as in within the last 6 months) stopped worrying about possible health problems we could end up facing.

I also once accidentally tipped a waiter in Chambéry around €20 for bringing us the hugely difficult to remember order of a citron pressé and coffee (which came to about €6). I am actually appalled that he didn't give me the money back to be honest, but hey: you'll never be able to call me a bad tipper

The mistake I made today was dancing for too long in the kitchen when the good light (for taking photos) was available. I'm sorry readers, I just couldn't help it. I'm powerless to resist the charms of a well timed pop song on the radio. This could all lead to a new career change though: I reckon I could be one of Britney's dancers. I've been told I am all shoulder (in terms of style), so would fit right in to her video anyway. Look. Specifically at 2:03. I could do that. And make genoise cake at the same time.

I just wouldn't be able to photograph it in decent light...


I know that, really, a plain cake like this should have some sort of garnish. But it's for a dinner party and is going to go with some Frangelico whipped cream and raspberries. I'm so not mucksying up my beautiful cake stand with that lot just to get a photo of it now. They're more of an 'on the side when you actually eat it' type thing. The obvious choice - that's flowers from the garden to those who don't know - is not an option in freezing Cardiff today, so, searching around for something else to brighten up my pages with, I decided to snap a quick portrait of my Doraemon hand wash dispenser. Enjoy.

Lovely.

Oh, and thanks for all your lovely comments and well wishes. I feel very happy indeed. Maybe I'll post a few more photos of the day when I get a chance. And the cake!


Frangelico-Infused Genoise Cake
adapted from Rose's Heavenly Cakes

You will need:

50g clarified butter
1 tsp vanilla extract
5 large eggs
125g caster sugar
66g plain flour (cake flour, should such be available)
60g grams cornflour

For the syrup:

65g sugar
160ml water
45ml (3 tbsp) Frangelico, or liqueur of your choice (please not Jägermeister)

  1. This recipe is for a regular 10-cup bundt tin, such as those made by Nordic Ware. Please grease the hell out of it before proceeding. If you can get hold of baking spray oil, then please do. Heat the oven to 180­°C.
  2. Follow the method given in this post to make the genoise batter. Bake for around 25 minutes, and immediately unmould the cake onto a wire cooling rack and allow to cool completely.
  3. Meanwhile, make the syrup: heat the sugar and water in the microwave until dissolved; add the liqueur when cool.
  4. Brushing the cake with the syrup (and all of it) is essential. It will take a few minutes, but make sure to apply all of the syrup. Set the cake aside for at least 12 hours, ideally more, to allow the syrup to distribute and flavour the sponge.
  5. Serve with cream and berries.

12 comments:

  1. That looks so beautiful. I wouldn't put anything on it myself, I would just leave it for people to admire.

    Where did you get the cake tin - I have not explored bundt tins but I would love one like this!!

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  2. but did the house look nice and shiny? looks so pretty!... I need to purchase a decent bundt tin... i've only made one bundt cake in my whole life and it wasn't my bundt tin... need need want want blah blah

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  3. It´s perfect and I´m sure that also delicious!!!

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  4. This looks amazing! I love the pics and I love Frangelico!

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  5. I love it!!! What a lovely, simple cake with wonderful flavor. And the dispenser? Want.

    :) - mary

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  6. You just made me spit my lunch all over my computer screen with your Raid story... brilliant.

    Gorgeous looking cake.
    x

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  7. It really is a lovely cake. This is my first visit to your blog, so I took a bit of extra time to browse through your earlier entries. I'm so glad I did that. You have fantastic recipes and have created a lovely spot for your readers to visit. I really enjoyed the time I spent here and I'll definitely be back. I hope you have a great day. Blessings...Mary

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  8. Gorgeous!! I'll bet it's scrumptious as well. Where did you find that pan? I love it!

    I also love your Raid story, hahaha!

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  9. I am INSANELY jealous of that bundt pan, if you don't tell me where to buy it and that place doesn't have a U.K. address. You can't hold me responsible for the consequences! :p

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  10. CuriousBaker, I got it from Williams and Sonoma in Union Square, SF. On honeymoon. Sickeningly, my plan is to mark my anniversary each year with a bundt.

    I have seen them sold at Selfridges in the Trafford Centre though. I think they are called Heritage Bundts. Happy hunting!

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  11. Manchester's a little far too. I'm in London, but I just googled it and found it online. Grazie! :) Oh and Congrats!

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  12. Manchester's a little far too. I'm in London, but I just googled it and found it online. Grazie! :) Oh and Congrats!

    ReplyDelete

That's what he said.

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