It was bittersweet to say good-bye to this book... It was a great book to bake from and I don't think that any recipe disappointed! ... Most of the bakers were pleased with the results we all got each month! But we are excited to move on to what's next for us... and we've already chosen the book that we'll be using to bake from for our new year! Of course I can't reveal it just yet... but stay tuned and you'll see the (hopefully) beautiful cakes I'll present each month!
If you want to join "The Cake Slice" you're lucky... because we are open and receiving requests to join for a short period of time as we transition to our new book! just send me an e-mail at firstname.lastname@example.org with "New Cake Slice Member" on the topic, then just let me know you want to join and send me your info (along with your blog address) so I can help you follow the very easy process to be part of this great (and secret) group!
Now... The Cake that I chose for this month:
Pumpkin Walnut Cake with Caramel Whipped Cream
It was easy and delicious! The amount of spices was just so balanced that it was a very delicate, moist and aromatic cake! Just perfect for fall!
The whipped cream with a mixture of caramel and mascarpone cheese in it took it to a whole new level! I had just a small piece of it (I am really watching it!) but I had friends over who enjoyed it with a cup of coffee and everybody agreed it was delicious!
|The caramel was really easy to make! and it added a special touch!|
|You can also eat it on its own! (the squares are from the cooling rack)|
And if you'd like to make this cake... Here is the recipe:
Pumpkin Walnut Cake
from The Cake Book by Tish Boyle
- 1 3/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cups granulated sugar
- 3/4 cups firmly packed light brown sugar
- 1/2 cup safflower or other neutral vegetable oil
- 1 cup pumpkin puree
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, coarsely chopped
1. Position rack in middle of oven and preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 9" square baking pan.
2. Sift together the flour, baking soda, cinnamon, ginger, nutmeg, and salt into a medium bowl. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the whisk attachment, beat the eggs with both sugars at medium speed until pale, about 2 minutes. Add the oil, pumpkin puree, milk, and vanilla extract and mix until blended. Remove the bowl from the mixer stand and stir in the walnuts. Pour the batter into the greased pan and smooth the top.
4. Bake the cake for 25 to 30 minutes, until a cake tester inserted into the center comes out clean. Cool the cake completely in the pan on a wire rack.
5. To serve, cut the cake into squares, and top each with a large dollop of caramel cream.
3/4 cup granulated sugar
3 tablespoons water
1/4 teaspoon freshly squeezed lemon juice
1 1/4 heavy cream, divided
3/4 cup mascarpone cheese
1 teaspoon vanilla extract
1. In a small heavy saucepan, combine the sugar, water, and lemon juice and cook over medium heat, stirring constantly until the sugar is dissolved. Increase the heat to high and stop stirring. Occasionally brush down the sides of the pan with a wet pastry brush (I confess: I never do this when making caramel and it seems to turn out ok). Cook without stirring until the syrup turns a golden amber color, about 4 minutes.
2. Remove the pan from the heat and add 1/2 cup of heavy cream. Be careful because the mixture will bubble up. Pour the caramel into a heatproof glass measuring cup and loosely cover with plastic wrap. Refrigerate the caramel until chilled, about 2 hours.
3. In the bowl of an electric mixer, using the whisk attachment, beat the remaining 3/4 cup cream with the mascarpone cheese and vanilla at medium speed until blended. Add the chilled caramel and beat at high speed until the mixture forms soft peaks. Use immediately, or cover and refrigerate for up to eight hours.
© Paloma K.