Sunday, February 17, 2013

Citrus Power

It is that time of the year, when temperatures outside are significantly colder, and if you take a quick glance through the window, a thin layer of white snow almost like powder sugar will be covering the streets.

As we all know, among the cooler temperatures, all kinds of sicknesses are taking a toll so I am in a constant search for natural remedies that would ease up the recovery time.

It is so amazing to me how the natural foods that are available for every season in the year, actually holds a variety of such beneficial components that stands for the challenges of going through this cold season.

Citrus fruits are scattered all over the markets, and even the smallest wandering through these markets, yields an impressive haul. Blood Oranges, Blood grapefruits, Novel oranges and my utterly favorite, Mayer lemons.

Although, using the fruits zest and juice in my sweet creations cannot be considered a healthy food by definition, I am always aiming for the best quality ingredients out there.

It seems to me that all the colorful citrus that available this time of year, is there because of the lack of colors outside.

We just had a massive snow storm here in north New Jersey, so there is nothing like a blood orange and almond pound cake to help keep our mood lifted.

Blood orange and almond pound cake
*** This recipe was adapted from the professional baking by Wayne Gisslen

Almond paste 7.5 oz/225g
Powder sugar 1 1/4 cup/150g
Egg yolks 6 large
Egg 1 large
Vanillas extract 1 tsp
Zest from two medium size blood oranges
Egg whites 3/4 cup/ 180g
White sugar 1/2 cup
Cake flour (not the self rise) 3/4 cup
Almond flour 1/2 cup
Melted butter 5Tbsp

*** Note that I baked this cake in a Bundt shape cake pan.

  • Preheat the oven to 340F/170C
  • Butter and flour all sides of the cake pan.
  • In a large bowl, sift together the cake flour and the almond flour.
  • Melt the butter and set aside to cool.
  • In a bowl of stand mixer combine almond paste and powder sugar, using the paddle attachment mix until you get sand- like consistency.
  • With the mixer still running, slowly add the egg yolks, eggs, vanilla extract and the zest, beat until its smooth and light. Set this mixture a side.
  • Using a different stand mixer bowl (if you do not have more than one bowl to your mixer, remove the previous mixture to a different bowl) whip the egg whites to a soft peaks, and then slowly start to add the sugar. Continue to whip until you get a stiff peaks. (A basics meringue)
  • Fold the meringue into the almond mixture, then fold in the flours and carefully fold in the melted butter (be careful not to over mix the cake batter).
  • Pour the cake batter into the pan and bake for approximately 35 minutes.
  • Let the cake cool completely before trying to release the cake from the pan

Welcome to My Pastry Element

Monday, August 23, 2010

About 'My Pastry Element'

A few facts about me:

  • Graduated from the Baking and Pastry program at Le Cordon Blue, Las Vegas.
  • Studied photography and food photography and continue to expand my knowledge in that area.
  • Food styling and presentation is very important to me.
  • Live in Northern New Jersey with my husband and two kids.
  • Born and raised in Israel, came to the US five years ago.
  • I am always searching for new ways to create healthy and nutritious baked goods.
  • Creating designed cakes with fondant is a great part of my repertoire.
  • English is my second language, please bear with me J