Tequila agave sponge cake with peaches, strawberries and cherries

Hello everone ! It's been a while, since I'm on vacation. But I have a load of recipes to upload that I've been promising, so let's get started. Yes, I am that crazy person with a laptop at the pool.

First of all, I'm in the USA for vacation (and work) and it's been soooo great, especially after having been under lockdown for several months in France. It's been heart-warming to be reunited with family and also to discover that I can bake from my parent's kitchen; they have a lot of the equipment I tend to use.

Of course, there are some essential things missing so I've had to be inventive. For example, a springform pan, or a flat baking sheet. But, my parent's oven is fantastic, really keeps perfect temperature so no guessing or prolonging baking time like what I have to do at home. Not one burnt cake, of course you never see those posted :)

I had a lot of views and comments on this cake so here's the first recipe, where I decided to use ingredients from the Sonoran Desert or the southwest, so that's been fun working in ingredients ("fun" covering a large spectrum of things, getting bug bites, learning to use mixers and having things fly off, not to forget making sure nothing is poisonous). In the upcoming recipes you'll see agave or prickly pear, sampaguita or jasmine flowers from our back yard, lime or other citrus from my parent's trees, and bushels of guava from my cousin's trees, tequila and other ubiquitos spirits (also agreable for taste-testing).

Here's what you'll need for this tequila sponge cake :

3 large eggs
3 cups flour
1-1/2 cups sugar
1 teaspoon baking
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup buttermilk
1/4 cup canola oil
1/4 cup agave sugar (or honey)
1/4 cup tequila

Topping : 2 tablespoons of confectioner's sugar, 1 peach or nectarine, 1 cup cherries, 1 cup strawberries Optional : scoop of ice cream or custard cream Custard cream : Half a rectangle of cream cheese (4 oz)

Method : Preheat oven 350 degrees F / 175 degrees C. Grease and flour a round pan (bundt or similar). Mix eggs with sugar until creamy and you obtain a light yellow color (mixer for 2 minutes). Add all wet ingredients. Then all dry ingredients. Pour into pan and bake for 35-45 minutes or until the center is cooked (test with a pick that should come out clean). Allow cake to cool on a wire rack about 2 hours.

Once cool, sprinkle evenly with confectioners sugar. Cut fruit in thin slices, removing seeds from cherries and halving, and just before serving, decorate with the mixture of fruits. Serve with a custard cream or ice cream.

Enjoy, everyone !

Comments

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue...

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the ...

Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes? Because, really, cheesecakes take time to master. And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness! It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath). The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used : Cookie crust : 150 g or 1 cup mix of butter cookies and amaretti, 30 g sugar, 50 g butter, 1/4 teaspoon...

Islands in the sky, food & travel

Search This Blog