A Bohme Cooked Meal

Monday, June 29, 2015

Coconut Cake

Vanilla Almond Coconut Cake

I had a birthday request for a coconut cake.  I rarely run away from a challenge.  This was a damn good cake.  It was credulously moist and packed with flavor.  It wasn't overly sweet and I love the taste understated flavor of almonds. I am not typically a fan of coconut but this was a perfect bite.

1 cup butter, at room temperature
1 1/2 cups sugar
1/2 vanilla bean, seeds scraped, pod removed
1 1/2 teaspoons almond extract
3 eggs
2 cups almond meal
1 cup gluten-free all-purpose flour, containing xanthan gum
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cup whole milk
1 cream cheese frosting recipe (of your choice)
2 cups toasted sweetened, flake coconut, for garnish
slivered almonds, for garnish, if desired

Preheat oven to 325 degrees F. Grease a rectangle cake pan.

Cream together butter and sugar. Add vanilla bean scrapings and almond extract. Scrape down bowl. Add eggs, one at a time, combining between each addition.

In a separate bowl, stir together flour, almond extract, salt, and baking soda. Alternately add this mixture with the milk until the mixture is smooth.

Pour into rectangle cake pan. Bake 30-40 minutes, until cake springs back when poked.*Cool completely.

*Check the cake for doneness. Do not pull it from the oven based on color--almond meal will cause the cake to be darker than you're used to.

Frost the top and the outside of the cake with the cream cheese frosting. Press toasted coconut around the sides of the cake. Decorate the top with slivered almonds, if desired.

Store cake in the refrigerator for up to one week.

Monday, June 8, 2015

Lemon Cake with Raspberry Curd

I have had the privilege of participating in Roller Derby for many years.  Now that even though I do not skate or volunteer in the league anymore I am lucky to have met a lot of cool people in the process.  I just had a friend who I met while traveling in Roller Derby and he was able to swing into town during his trip on his birthday.  When asked what type of cake he wanted on his birthday he requested Lemon.  I haven't made this type of cake before so I was up for the challenge.  I wanted to notch it up a level and made 2...count them 2 types of curd to have in the cake as a filling.  I believe the raspberry curd is a great complement to this dish.  It was tart and danced on the tongue. YUMMO!

Raspberry Curd (Adapted by Beantownbaker) :
Ingredients :
–       12 oz Frozen Raspberries (or fresh)
–       5 large egg yolks
–       1 cup sugar
–       1/2 stick butter
–       2 Tbsp Lemon juice
–       1/8 tsp salt
Steps :
–       Melt the butter in a large saucepan over medium heat.
–       Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.
–       Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
–       Cool to room temperature; the curd will continue to thicken as it cools.
–       Refrigerate, covere, until ready to serve, or for up to 1 month.

Lemon Curd
also adapted from Martha Stewart
6 large egg yolks
Zest of 3 lemons
1/2 cup freshly squeezed lemon juice (about 4 lemons)
12 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.
Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into medium bowl. Stirring frequently, let stand until cool.
Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Lemon Velvet Cake


Prep time
20 mins
Cook time
35 mins
Total time
55 mins

1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ cups buttermilk
zest of two small or one large lemons, grated and finely chopped

Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Yellow Food Gel

1. Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
2. In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
3. Beat the eggs in one at a time.
4. Fold in the lemon zest.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
8. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.

Fill the cake with a layer of the raspberry curd and frost the cake with the frosting and top with the lemon curd.
Serving size: 12-16 servings

Monday, June 1, 2015

Butterfinger Blondies

I got accepted on to the cast of my ALL TIME favorite musical.  This is my first play of ANY type EVER.  I am not  the social butterfly I wish I was so I often bake my way to making new friends.  I made these blondies for my fellow castmates!  They are soft and gooey.  These bad boys are packed with a fantastic butterscotch flavor.  They would be great for a summer picnic.

1 cup butter
1 cup light brown sugar
½ cup granulated sugar
2 tsp vanilla
2 eggs
2½ cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 6 regular candy bars)

1. Allow the butter to arrive at room temperature.
2. Mix all ingredients together until smooth.
3. Add more milk if necessary for a spreadable texture.
1. Preheat oven to 350°
2. Cream butter and sugars in mixing bowl.
3. Add the vanilla and eggs and mix until incorporated.
4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
5. Stir in your chopped Butterfinger.
6. Spread in a 9x13 baking dish and bake for 25 minutes until center is JUST set.
7. Remove from oven and cool completely.