Vol De Nuit 午夜飞行

Gâteau aux kumquats et au chocolat

with 4 comments

很早的时候在Lorraine那里见过她用semolina做蛋糕,就好奇是什么样的口感。这个看着挺省事的,就拿来做做。口感是挺紧实的那种,照片里也能看出来。原食谱用的是橙子,我用了金橘。为了刨出足够的zest擦了半天,挤金橘汁更是困难,挤了几十个才出来足够的汁水,建议大家还是用橙子吧,方便。

吃不惯lindt的Ecuador,尝过以后就丢在那里。这次本着废物利用把它扔进蛋糕里,没想到味道还不错,和金橘还蛮搭的。食谱可以做个8″的蛋糕,我double了一下,做了一个8″的和24个mini muffine size的。

Gâteau aux kumquats et au chocolat

40g  Dark chocolate ,chopped
20g  unsalted better, diced
120g sugar
1tsp vanilla
1tbsp Kumquat zest
2 large eggs
40g  flour
2g  Baking powder
175g  kumquat  juice
130g semolina

1.Preheat the oven 375°F.Butter and flour the cake pan,line the bottom with partchment paper.
2.Beat the butter and 90g sugar in the bowl,add the vanilla,kumquat zest,and eggs.
3.In another bowl,put semolina,100g kumquat  juice,flour,BP,chocolate together,use spatula mixing well.
4.Pour the semolina mixture in to the butter mixture, mix until just combined.
5.Pour in the pan,bake for 30 mins. cool for 10 mins,take the cake out and cool complete.
6.Make the kumquat syrup to brush the cake.Boil 75g kumquat  juice and 30g sugar together, until the sugar is dissolved. Brush the cake while the syrup still warm.

Written by Faye

May 25, 2011 at 4:22 am

Posted in Pâtisserie

4 Responses

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  1. 只有20克的黄油看起来挺低脂的,夏天吃很合适啊~~

    lexie

    May 25, 2011 at 11:14 pm

  2. Faye,我学了你的签名档方式,在我的照片里也做了一条那样的水印。。。

    Jinnie

    May 25, 2011 at 11:46 pm

  3. 我今天做了这款小蛋糕,我也想记录下,但是不知道英文名叫啥,或者说中文翻译过来是什么?能告知吗

    mihu

    June 28, 2011 at 11:17 am


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