Cookery edition - Huguenot torte
Sep. 15th, 2009 10:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
winterContinuing my baking experiments, I declare the updated, healthified and Europeanised edition of the Huguenot Torte a success :> Apples, walnuts and brown sugar are never a bad combination
It's easy as anything. Take 3 eggs, beat them with a flat teaspoonful of salt (using a hand mixer with whisk attachments - it's really essential here unless you really want some hand exercise) until you've got a light yellow, creamy mass of bubbles. Don't stop beating/whisking and gradually add a cup of brown sugar.
Add some vanilla or vanilla sugar, continue beating. Four teaspoonfuls of baking powder, ditto. Five heaping spoonfuls of flour, and the last bit of whisking/beating.
Now add about a cup of chopped walnuts and another of chopped tart apples. Pour everything into a baking pan and off it goes for 45 minutes in an oven at 165C.
Before eating, top each slice with good thick yogurt, the Balkan/Turkish kind that can be carved.
In other cooking news, on Friday I'm making okonomiyaki for a large group. I've already successfuly Europeanised the recipe by substituting potato starch for taro root. And a new Korean restaurant/grocery near my work has tonkatsu sauce - score one for semi-authentic toppings.
I wonder if I should practice flipping them again. I tend to end up with very small okonomiyaki ;)
It's easy as anything. Take 3 eggs, beat them with a flat teaspoonful of salt (using a hand mixer with whisk attachments - it's really essential here unless you really want some hand exercise) until you've got a light yellow, creamy mass of bubbles. Don't stop beating/whisking and gradually add a cup of brown sugar.
Add some vanilla or vanilla sugar, continue beating. Four teaspoonfuls of baking powder, ditto. Five heaping spoonfuls of flour, and the last bit of whisking/beating.
Now add about a cup of chopped walnuts and another of chopped tart apples. Pour everything into a baking pan and off it goes for 45 minutes in an oven at 165C.
Before eating, top each slice with good thick yogurt, the Balkan/Turkish kind that can be carved.
In other cooking news, on Friday I'm making okonomiyaki for a large group. I've already successfuly Europeanised the recipe by substituting potato starch for taro root. And a new Korean restaurant/grocery near my work has tonkatsu sauce - score one for semi-authentic toppings.
I wonder if I should practice flipping them again. I tend to end up with very small okonomiyaki ;)