French recipe · sweet · sweet bread

Orange Coloured Post: Glazed Orange Cake and Persimmons

Un gâteau simple et rapide et son glaçage à l'orange

Totally missing sun here. It’s also super windy which makes you stop, turn you back to the wind and start moving backwards. This is what you learn from your parents, one of those ‘animal’ behaviour tricks that parents pass on to their kids…

Un gâteau simple et rapide et son glaçage à l'orange

A year agoKoloby, Karelian Pies with Cheese and Potatoes

Two years agoCookie Time: Cheese Biscuits and Pistachio Biscotti

Three years agoThose Were the Days or 90s in Russia Continued

Four years agoPuerto Rican Flan

Un gâteau simple et rapide et son glaçage à l’orange, Quick & Easy Cake with Orange Glaze translated and adapted from en-direct-dathenes.com will make a soft and really addictive and delicious citrusy cake. The recipe is published here with the kind permission of MaryAthens. See my remarks in italics.

Ingredients

  • 3 eggs
  • 180 g sugar
  • 150 g butter, at room temperature – I used less
  • 180 g flour
  • 1 tsp baking powder
  • 1 orange (for the juice and the zest) – I added the zest into the cake too + cardamom
  • 20 g butter – omitted
  • 80 g powdered sugar

Procedure

Beat the eggs with sugar, then add the butter. Beat well until you get a fluffy mixture. Add 3/4 of the orange juice (keep 1/4 for the glaze) and then the flour sifted with the baking powder (here I also added some roughly grated orange zest). Pour into a greased pan and bake in the oven preheated to 180 ‘C about 30 minutes (I baked my cake in a loaf pan which is quite narrow, so it took me 20 minutes more).

For the glaze: melt the butter and add the remaining orange juice, powdered sugar and the orange zest. Spread over the cake while it is still warm (I skipped the butter, so my glaze was less thick).

Un gâteau simple et rapide et son glaçage à l'orange

Remarks: Even though I used less butter for this cake, it was very soft and … buttery. The recipe is indeed quick and easy. My glaze was not that thick as in the original recipe but still a very good idea to add the orange zest to it! And the zest inside the cake enhanced its citrus-ness even more 🙂

Un gâteau simple et rapide et son glaçage à l'orange

Result: This sweety-sweet cake tastes almost like a tvorozhny keks (cake with tvorog) although it doesn’t have any cottage cheese or even milk inside! My Mother was sure it was made with cottage cheese too. I liked its soft, moist but thick texture.

Un gâteau simple et rapide et son glaçage à l'orange

Could not stop taking the pictures while the sun was out!

Un gâteau simple et rapide et son glaçage à l'orange

Some more winter-sun pictures with the persimmons, which I don’t eat but kind of like for their out-of-the-ordinary looks, especially after you take them out of the freezer:

Un gâteau simple et rapide et son glaçage à l'orange

and one more:

Un gâteau simple et rapide et son glaçage à l'orange

These three photos were taken before the sun cheered us up, note the difference:

Un gâteau simple et rapide et son glaçage à l'orange

The glaze here looks just like those sugary marmalade citrus dol’ki (slices) which we used to buy when I was a child, along with the Zemelakh cookies.

Un gâteau simple et rapide et son glaçage à l'orange

Adding this cake to the Sweet and by Country recipe collections.

G.

muffins · sweet · traditional Russian recipe

Birthday Kovrizhka and Chocolate Chip Muffins

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

How come it suddenly feels so 1st-Septemberish on the 1st of August? It was dramatically windy today but sunny too – and yet there was this autumnal light and the mountain ash trees all covered in red berries that made me shiver a bit. I just hope those were fake signs! You see, this year summer merely forgot its way to St Petersburg 🙂

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

I’m sharing with you the recipe of a Russian gingerbread-like (or rather pain d’épices) cake traditionally made with honey. Its Russian name is kovrizhka – and I can assure you the only sound of this word brings up so many sweet memories! It’s even more evocative than pryanik (gingerbread) – honey, raisins, nuts, spices… Kovrizhka is a diminutive of kovriga, which is a measure of bread (something like a loaf of bread but round).

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

Kovrizhka can be made plain and quite flat (it’s also considered a lean food as it doesn’t contain eggs, milk or butter) but it is sometimes sandwiched with varenye (jam) in between and glazed with sugar. This is exactly what I did some days ago – turning a plain kovrizhka into a layered cake for my Mother’s birthday. Well, it’s kind of obligatory to make a birthday cake, right?

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

A year ago – Chasing Alexander Pushkin in Tsarskoye Selo

Two years ago – Zucchini and Aubergine Whole Wheat Pizza

Three years ago – Fruit Post

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka translated and adapted from www.pravmir.ru and turned into a 2-layer birthday cake.See my remarks in italics.

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 2 Tbs honey – half honey half apricot jam
  • 1 tsp soda
  • 0.5 tsp baking powder
  • 2 Tbs cocoa or ground coffee
  • 0.5 cup raisins
  • 0.5 cup ground nuts – I processed some grilled peanuts in a blender
  • 0.5 cup sunflower oil
  • 1.5-2 cups all purpose flour
  • pinch of cinnamon
  • pinch of ground coriander
  • jam, chocolate glaze (see further) – optional

Procedure:

Place sugar, oil and water in a pan, place over low heat and add honey. Mix well until the sugar and honey dissolve. In a separate bowl mix soda, cocoa or coffee and spices, then add this mixture to the liquid mixture. Mix well. Add nuts, raisins and flour sifted with baking powder. The amount of flour may vary: the mixture should look like thick sour cream.

Bake in a baking dish lined with parchment paper or greased and floured (I used a round silicon pan without paper or lining) at 200 ‘C for 30-35 minutes. You can eat kovrizhka plain or layer it with jam.

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

Remarks: My cake took less time – it started to burn actually, so I took it out earlier. Be careful! I used this recipe to make a layered cake, cutting it in two and spreading some chunky apricot jam in between. I normally do not like raisins but here they are just right! I also liked the zestiness of the peanuts – they worked well both inside and on top. I also glazed the cake with chocolate icing (see further).

Result: Tasty, chewy but soft, flavourful. I’m sure it will be very rich even without all the extras. Once you bite in this kovrizhka you menacingly become unstoppable… Beware!

Lenten Honey Kovrizhka or Postnaya medovaya kovrizhka from www.pravmir.ru

As for the glaze, I think it’s high time I share with you this family recipe!

Chocolate Glaze, the family recipe we traditionally use for my Mother’s spécialité – the all-time birthday cake. This amount is enough for glazing one cake.

Ingredients:

  • 5 Tbs sugar
  • 3 Tbs cocoa
  • 2 Tbs milk
  • 50 g butter

Procedure:

Mix all the ingredients together in a non-glazed pan and bring to boil, stirring constantly.

Remarks: You can adjust the ingredients if the glaze is too runny or thick. The glaze will set while cooling so use it while it is still warm. The best thing is to try to get the glaze leftovers from the bottom of the pan! 🙂

Result: An easy and quick recipe with basic ingredients! A perfect Soviet practicality showcase 🙂

***

And now a bonus recipe which has been waiting its turn in the backlog for some time already:

Chocolate Chip Muffins from www.browneyedbaker.com

Chocolate Chip Muffins adapted from www.browneyedbaker.com will make cute little muffins. The only drawback is that the amount of the muffins is just not enough =) As always – visit the original website for the entire recipe.

Chocolate Chip Muffins from www.browneyedbaker.com

Changes: Used more sugar and a whole chocolate bar of Osoby, the best quality chocolate from St Petersburg!

Remarks: Had to bake these muffins a bit longer. You might want to double the recipe because… well, just believe me 🙂

Result: Super-nice! Soft and not rubbery at all, with melting chocolate inside…

Adding these recipes to Russian / Soviet, Chocolate and Sweet collections.

G.