SOURDOUGH FOCACCIA

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Cloudy crumb with a crunchy crust. Best eaten soaked in olive oil and scented with mediterranean herbs. Leavened with a combination of baker’s yeast and wild yeasts + lactic acid bacteria found in sourdough to enrich the flavor profile of the bread. A recipe not to be missed!

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SOURDOUGH FOCACCIA 

INGREDIENTS (one rectangular focaccia of 21 x 28 cm)

For the poolie

½ tsp dry baker’s yeast
65 g bread flour
65 ml lukewarm water 

For the bread 

340 g bread flour
220 ml lukewarm water
60 g sourdough starter
poolie (recipe above)
2 tablespoons (tbsp) olive oil
1 teaspoon (tsp) fine sea salt 

Toppings

12 cherry tomatoes, halved
fresh thyme sprigs
sea salt flakes for sprinkling 

EQUIPMENT 

1 rectangular aluminum baking tray of 21 x 28 cm and at least 5 cm deep
Stand or hand mixer
Rubber spatula
Food container with lid
Baking stone or cast iron tray

EXECUTION
For the poolie:
Let the baker’s yeast bloom in 25 ml water at a warm spot for ½ hour. Then add the rest of lukewarm water, the 65 g bread flour and mix well. Let it bloom at a warm spot (close to a heater during winter time) for ½ hour.
When bloomed, add 60 g homegrown sourdough starter, 220 ml lukewarm water and mix well.
In a stand mixer - with the hook attachment - add 340 g bread flour and the yeast – sourdough – water solution. Mix on low to medium speed until the flour is fully hydrated and let the dough autolyse for at least ½ hour.
Then add the salt and a few drops of water so that the salt slightly melts and knead the dough for 3-4 minutes. Stop kneading for 2 minutes and continue with another 3 cycles of kneading and pausing.
Lastly, run a kneading cycle of 4 minutes on low-medium speed. Add slowly 2 tablespoons olive oil while kneading at a low speed. Continue kneading until the olive oil portion is well incorporated in the dough. Push down the dough from the sides of the bowl and transfer it in a food container smeared with some olive oil.
Fold the dough 4 times, cover the container with the lid and let the dough ferment in the refrigerator overnight (8-9 hours).
The next day, take the dough out of the refrigerator and let it rest at room temperature (20°C - 25°C) for at least half hour to a full hour.
Transfer the dough to the rectangular baking tray and let it proof at a humid and warm spot for 60 to 90 minutes until it has doubled in size.
Poke deep dents on the dough - using your fingers – to create the focaccia texture. Add the halved cherry tomatoes, the fresh thyme and sprinkle with some sea salt flakes.
Preheat the oven at 220°C with a baking stone or cast iron plate inside. Place the baking tin with the focaccia on the preheated baking stone or cast iron and bake the focaccia for 20-25 minutes until golden brown and crispy on the outside. Enjoy it with some pure olive oil and some extra sea salt flakes. Simplicity is everything!

NOTES

1: If the temperature of your refrigerator is below 4°C, wrap the food container in a kitchen towel and place this in a plastic bag. In that way the dough will not freeze and it will be able to ferment efficiently.

2: If you have a microwave oven you can use it as a proof chamber. Choose a baking tray that fits in your microwave oven. Place your dough loaded baking tray in the oven together with 2 cups filled with boiling water and let the dough proof with the oven door closed. 

X

Alexandra

CHOCOLATE FUDGE SPRING CAKE

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A celebration of the season with chocolate and foraged wild spring flowers.

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INGREDIENTS (makes 1 layered cake of 20 cm ⌀)

For the chocolate fudge cake layers:

190 g cake flour
190 g granulated sugar
180 g good quality butter, softened at room temperature 
128 g cocoa powder, Dutch processed 
1 + ½ teaspoon (tsp) baking soda
1 tsp baking powder
½ tsp fine sea salt
2 eggs at room temperature
240 ml buttermilk 

For the whipped chocolate ganache:

200 g good quality dark chocolate with a minimum 50% cocoa
150 g heavy cream, to use for melting the chocolate
350 g heavy cream, to add it later 

EQUIPMENT 

3 spring forms of 20 cm ⌀
Stand or hand mixer
Knife
Cutting board
Whisk
Rubber spatula
Cooking pan + bowl (for the bain marie)
Mixing bowl
2 Icing bags
Icing tips with the shape of your preference (I used a round one with 14 mm ⌀ and an open star)

EXECUTION

Prepare the chocolate ganache one day in advance:

Chop the chocolate in small pieces. In ‘bain-marie’, over low fire, warm up the chocolate together with 150 g heavy cream, until the chocolate melts. Remove it from fire and emulsify it - using a beamer or a whisk. Let it cool to room temperature and then add the remaining 350 g heavy cream. Cover the ganache with a piece of plastic wrap so that it touches the surface of the ganache and let it rest overnight in the fridge. 

For the chocolate fudge cake layers: 

Grease the round spring forms with a generous layer of good quality butter and set them aside for later.
In a large mixing bowl, sieve in the cake flour, the cocoa powder, the baking soda, and the baking powder. Add the sea salt and mix well – using a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture. 
Add one egg and mix until it is completely incorporated. Then add the second egg and beat to a smooth mixture.
Gradually add 1/3 of the dry ingredients (cake flour, cocoa powder, baking soda, baking powder, sea salt) and 1/3 of the buttermilk. Mix well. Continue with the rest portion of ingredients and mix well to a smooth and homogenous batter.
Divide the dough portion to your spring forms. Bake the cakes in preheated oven at 170°C (conventional) for 35-40 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
When the cakes are cool, cut their upper part to create even cake disks for the built up.
Remove the chocolate ganache from the fridge, and let it rest at room temperature for at least 30 min before using it.
Then, in a stand or hand mixer - with the whisk attachment on - beat the ganache for 2-3 minutes until it has doubled in volume, it is fluffy and slightly lighter in color.
Transfer 2/3 of the whipped ganache portion in an icing bag with a round icing tip of 14 mm ⌀ and the rest in an icing bag with an open star tip. This is what I did but you can use any other tip of your preference.
Start building the cake by placing the first cake layer on a plate and stabilize it with a small dollop of whipped chocolate ganache.
Add some of the whipped chocolate ganache to create the first whipped ganache layer by adding ganache dollops in a spiral arrangement from the outer edge of the cake disk towards the center. Continue by adding the second cake layer and then the second whipped ganache layer. Lastly add the third cake layer on top and create a pattern with whipped ganache dollops in different shapes.
Decorate the cake with foraged spring flowers such as chamomile, dandelion and daisies.

NOTES

1: When the cake layers are completely cool, place the in the fridge for at least 30 minutes so that the containing fat in the cake firms up. In this way the cakes are going to be more compact and it will be easier to cut their tops off.
2: In order to keep the cake layers moist drizzle them with some light syrup you can make by boiling 4 tablespoons sugar with 150 ml water for 2-3 min.
3: If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

X

Alexandra 

SPICED CHOCOLATE CUPCAKES W/ CRUNCHY OAT BITES W/ DARK CHOCOLATE // ΣΟΚΟΛΑΤΕΝΙΑ CUPCAKES ΜΕ ΚΑΝΕΛΑ ΚΑΙ ΖΑΧΑΡΗ ΚΑΡΥΔΑΣ

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Cloudy crumb with the softness of a dark chocolate whipped ganache and the crunch of the oat bites.

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INGREDIENTS (makes 8-10 cupcakes)

For the cakes

160 g + extra for decoration QUAKER crunchy oat bites with chocolate
355 g cake flour
180 g softened butter at room temperature
120 g granulated sugar
55 g coconut sugar
2 eggs at room temperature
300 ml buttermilk // or any other milk + 2 tsp apple cider vinegar
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
the seeds from one vanilla pod
½ tsp ground cinnamon

For the chocolate ganache montée 

240 g heavy cream
100 g good quality dark chocolate with a minimum 50% cocoa

 EXECUTION

Chop the chocolate into small pieces. In ‘bain-marie’, over low to medium fire, warm up the chocolate together with the heavy cream, until the chocolate melts. Remove from fire and let it slightly cool. Cover it with a piece of plastic wrap and let it rest overnight at 10-15°C (approximate room temperature at winter time) or in the refrigerator for temperatures over 20°C.
Prepare a simple tray or muffin tray by arranging the cupcake paper cups and set it aside for later.
In a large mixing bowl, sieve in the cake flour, the baking powder, ground cinnamon and baking soda. Add the sea salt and mix well – using a spoon or a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture.
Add one egg and mix until it is completely incorporated. Then add the second egg and blend to a smooth mixture.
Remove from the mixer, and add 1/3 of the dry ingredients (cake flour, baking powder, baking soda, ground cinnamon, sea salt) and 1/3 of the buttermilk (or milk with vinegar). Stir – using a wooden spoon or a spatula.
Continue with the rest of dry ingredients and the milk and mix well to a smooth batter. Lastly add the QUAKER crunchy oat bites with chocolate and mix well. Divide the batter to the paper cups until you fill up the 2/3 of each cup. Bake in preheated oven at 160°C for 25-30 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
If you stored the chocolate ganache in the fridge, remove it from the fridge 30 min before using it.
In a stand or hand mixer with the whisk attachment on, beat the ganache for 3-4 minutes until grown in volume and fluffy. Transfer the ganache montée (whipped ganache) to an icing bag with a tip and frost your cakes. Decorate with QUAKER crunchy oat bites with chocolate + enjoy!

Notes:

- Start one day in advance to give the time to the ganache to rest and to the cupcakes to cool completely and be ready for the frosting.
- If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

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Alexandra

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— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

Σοκολατένια cupcakes με κανέλα και ζάχαρη καρύδας #Quakergreece

ΥΛΙΚΑ (για 8-10 cupcakes)

Για τα cupcakes

160 γρ + extra για διακόσμηση QUAKER τραγανές μπουκιές βρώμης με σοκολάτα
355 γρ αλεύρι μαλακό
180 γρ βούτυρο σε θερμοκρασία περιβάλλοντος
120 γρ ζάχαρη κρυσταλλική
55 g ζάχαρη καρύδας
2 αυγά σε θερμοκρασία περιβάλλοντος
300 ml ξινόγαλο // ή όποιο άλλο γάλα προσθέτοντας 2 κουτ. γλυκού μηλόξιδο
1 κουτ. γλυκού baking powder
½ κουτ. γλυκού μαγειρική σόδα
½ κουτ. γλυκού θαλασσινό αλάτι
το περιεχόμενο απο ένα στίκ βανίλιας
½ κουτ. γλυκού κανέλα τριμμένη

 Για τη ganache montée σοκολάτας

240 γρ κρέμα γάλακτος
100 γρ καλής ποιότητας σοκολάτα με ελάχιστο 50% κακάο

ΕΚΤΕΛΕΣΗ 

Κόβουμε τη σοκολάτα σε μικρά κομμάτια. Σε ‘bain-marie’, σε χαμηλή προς μέτρια φωτιά, ζεσταίνουμε τη σοκολάτα με τη κρέμα γάαλκτος μέχρι να λιώσει η σοκολάτα. Απομακρύνουμε απο τη φωτια και αφήνουμε τη ganache να κρυώσει λίγο. Σκεπάζουμε με ένα κομμάτι πλαστικής διαφάνειας και την αφήνουμε να ξεκουραστεί ένα βράδυ σε θερμοκρασία δωματίου 10-15°C ή στο ψυγείο αν η θερμοκρασία περιβάλλοντος είναι πάνω από 20°C.
Προετοιμάζουμε ένα απλό ταψί ή ταψί με θήκες για muffin, απλώνοντας τις χάρτινες φόρμες για τα cupcakes και το αφήνουμε στην άκρη για αργότερα.
Σε ένα μεγάλο μπώλ, κοσκινίζουμε το αλεύρι, το baking powder, τη μαγειρική σόδα και τη κανέλα. Προσθέτουμε το θαλασσινό αλάτι και ανακατεύουμε καλά – χρησιμοποιώντας ένα κουτάλι ή ένα σύρμα.
Σε ένα μίξερ – με το φτερό – χτυπάμε το βούτυρο για 2-3 λεπτά. Προσθέτουμε τη κρυσταλλική ζάχαρη, τη ζάχαρη καρύδας, το περιεχόμενο του στίκ βανίλιας και χτυπάμε για άλλα 7 λεπτά μέχρι το βούτυρο να αφρατέψει. Προσθέτουμε ένα αυγό και χτυπάμε μέχρι να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά. Στη συνέχεια προσθέτουμε το δεύτερο αυγό και χτυπάμε καλά με το φτερό μέχρι να ομογενοποιηθεί το μείγμα. Αφήνουμε το μίξερ, και προσθέτουμε το 1/3 απο τα ξηρά υλικά μας (αλεύρι, baking powder, μαγειρική σόδα, κανέλα και θαλασσινό αλάτι) και το 1/3 απο το ξινόγαλο (ή το γάλα με το ξύδι).
Ανακατεύουμε καλά – χρησιμοποιώντας μία ξύλινη κουτάλα ή σπάτουλα. Συνεχίζουμε την ίδια διαδικασία με τα υπόλοιπα ξηρά υλικά και το γάλα. Τέλος, προσθέτουμε τις τραγανές μπουκιές βρώμης με σοκολάτα QUAKER και ανακατεύουμε καλά με κυκλικές κινήσεις.
Μοιράζουμε τη ζύμη στις χάρτινες φόρμες των cupcakes μέχρι να γεμίσει τα 2/3 της φόρμας.
Ψήνουμε σε προθερμασμένο φούρνο στους 160°C για 25-30 λεπτά μέχρι να βγαίνει καθαρή μία οδοντογλυφίδα όταν την εισάγουμε στη μέση του κέικ. Όταν είναι έτοιμα, τα αφήνουμε να κρυώσουν εντελώς πρίν τα διακοσμήσουμε με τη  ganache montée .
Αν αποθηκεύσαμε τη ganache στο ψυγείο, τη βγάζουμε 30 λεπτά πριν τη χρησιμοποιήσουμε.
Σε ένα μίξερ, με το σύρμα, χτυπάμε τη ganache για 3-4 λεπτά μέχρι να διογκωθεί. Μεταφέρουμε τη  ganache montée σε μία σακούλα ζαχαροπλαστικής και διακοσμούμε τα cupcakes. Προσθέτουμε μερικές τραγανές μπουκιές βρώμης QUAKER με σοκολάτα και είναι έτοιμα!

ΣΗΜΕΙΩΣΗ:

- Ξεκινήστε τη προετοιμασία τη προηγούμενη μέρα για να δώσετε στη ganache χρόνο να ξεκουραστεί και στα cupcakes να κρυώσουν εντελώς πρίν τα διακοσμήσετε.
- Αν δεν έχετε σακουλα ζαχαροπλαστικής, χρησιμοποιήστε ένα ziplock σακουλάκι και κόψτε μία απο τις ακριανές γωνίες του.   

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Αλεξάνδρα

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TOASTED ALMONDS CAKE W/ CARAMEL BUTTERCREAM

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Soft cake with a crunch that is pairing the nutty flavor of almonds with the sweet delicate texture of a caramel buttercream

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TOASTED ALMONDS CAKE W/ CARAMEL BUTTERCREAM 

INGREDIENTS // makes a round cake of 20 cm circumference enough for 8 medium to 12 small servings 

For the toasted almonds cake 

190 g butter, room temperature
125 g raw almonds
100 g brown sugar
100 g granulated sugar
the seeds from one vanilla pod
3 whole eggs
300 ml buttermilk
385 g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt 

For the caramel buttercream 

220 ml heavy cream at room temperature
140 g granulated sugar
2 egg yolks
2 tsp cornstarch
The seeds from one vanilla pod
A pinch of fine sea salt
350 g butter, softened at room temperature

EXECUTION 

Start with toasting the almonds in a preheated oven at 170°C for 10-15 minutes until golden brown. When ready, remove them from the oven, transfer the almonds on a cool tray and let them cool completely. 

In a large mixing bowl, combine your dry ingredients; cake flour, baking powder, baking soda, and sea salt. Mix well - using a whisk. 

In a food processor, add the almonds, the two types of sugar and process until the almonds are finely chopped and the sugars almost powdered. 

In a stand or hand mixer with the paddle attachment, beat the softened butter for a 2-3 minutes and then add the almonds-sugars mix. Continue beating the mixture for another 5-7 minutes until the butter is softened and lighter in colour and texture. 

Add one egg at a time and make sure it is well incorporated in the mix before adding the next one. Slice the vanilla pod open and remove the seeds - using the false edge of a knife. Add the vanilla seeds to the mix.

Add ⅓ of the dry ingredients and ⅓ of the buttercream or milk with vinegar and mix well - using a wooden spoon or spatula. Continue with the rest of the dry ingredients and milk. Mix well until everything is well combined in a smooth batter. 

Transfer the batter in a springform of 20 cm circumference and bake it in a preheated oven at 170°C for 60 minutes until you insert a wooden skewer in the middle of the cake and it comes out clean. Let the cake cool completely on a cooling rack. 

In a pan, over medium to high heat, warm up the sugar until it melts and caramelizes to an amber colour. Remove from fire and add the heavy cream while constantly swirling the contents of the pan. Be careful when adding the cream because it will spatter due to temperature difference. It is advised that you slightly warm up the cream before you add it to the caramel.

In a mixing bowl, combine the egg yolks with the cornstarch, the contents of the vanilla pod and the salt. Stir using a whisk. Add a small portion of the caramel to the egg yolks-cornstarch mixture, stir and add this back to the caramel. Cook for about 5 minutes while constantly stirring using a whisk and until the caramel custard thickens. When the custard is cooled to room temperature, cream the butter for about 7 minutes in a stand or hand mixer with the paddle attachment on and add the custard. Beat until smooth. 

When the cake is completely cool, cut the uneven top and slice it transversely to create two even disks that will be the layers of your final cake. 

On a serving plate, place the first layer of the cake and cover it with a generous portion of caramel buttercream. Place the second cake layer on top and add a few tablespoons of the buttercream. Cover the sides of the cake with some more cream and make it smooth with a palette knife. 

Decorate the cake according to preference with flowers and toasted almonds. 

Notes: 

- I used one springform of 20 cm circumference but you could use a slightly larger one as well. In this case the baking time will be less as the cake will be less thick. I created a thick cake and cut it half to create the two cake layers. Alternatively, you could divide the batter into 2 spring forms of the same size to create two cake layers. In this case your baking time should be half as your cake will be thinner and thus will bake faster.

- If buttermilk is not easily available where you are, you can use cow or plant based milk instead adding 2 teaspoons of white wine or apple cider vinegar to compensate for the acidity . 

- It is advised to make the cake and the custard for the buttercream one day in advance to let it rest and develop its full flavour. You will also be able to cut the cake easily without running the risk of breaking it. 

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Alexandra