Summer Berries & Almond Skillet Cake

Summer berries are here!  You can always use frozen or fresh berries.  I love the tartness of these berries with the contrast sweetness of the cake.  In this recipe, I've used nonfat Greek Yogurt rather than regular.  It was decadent!  Enjoy! 

Summer Berries w/ Almond Skillet Cake

Ingredients:

1 3/4 cup - AP Flour

1 cup - Granulated Sugar

2 tsp - Baking Powder

1/4 tsp - Baking Soda

Pinch of Salt

1 cup - Non-fat Greek Yogurt

3 Eggs

1 tsp - Vanilla Extract

1 - Lemon Zest

1 1/2 cup - Mixed Berries (blueberries:/blackberries/raspberries)

1/4 cup - Sliced Almonds

Procedure

1.  Mix flour, granulated sugar, baking powder, baking soda, and pinch of salt. Set aside. 

2.  In a bowl with a whisk attachment, whip Greek yogurt until smooth. Add eggs, vanilla extract and lemon zest into bowl an continue to whisk until combined. 

3.  Change whisk attachment to paddle attachment. Add dry ingredients altogether and mix until just combined. Do not over mix. 

4.  Preheat oven to 350 degrees. Pour cake batter into skillet. 

5.  Arrange berries on top of cake batter, add almonds on top. 

6.  Place in oven and bake for 35-40 minutes.  Serve warm or wait 1 hour of cool time before eating. 

Mini Almond Cake

I heart the flavor of almond! Here, I've created an almond cake filled with creme chantilly in the center and topped with a toasted almond. Sounds yummy doesn't it? It is indeed scrumptious and of course, you can always fill the center with another filling. Lemon custard would be a nice filling to try one day since lemons are in season. Enjoy! (Portion control :P)

Mini Almond Cake
Serving:  7-8 pieces

Ingredients 
1 large - Egg, at room temperature (makes cake fluffy, maximum volume, and soft)
1/3 Cup - Sour Cream, split in 1/2
1/4 tsp - Almond Extract
1/8 tsp - Vanilla Extract

2.75 oz - Cake Flour
0.75 oz - Almond Meal
3.25 oz - Granulated Sugar
1/4 tsp - Salt
1/4 tsp - Baking Powder
1/4 tsp - Baking Soda

3.00 oz - Butter, soften

Procedure
1.  Mix egg, 1/2 sour cream, almond extract, and vanilla extract altogether and set aside.

2.  Mix all the dry ingredients together until combined, whisk in butter and remaining sour cream and beat until light and fluffy (approx. 1 1/2 minutes).

3.  Add the Egg mixture into the flour mix and combine until incorporated.  Place mix into a piping bag and pipe into silicone mold or cupcake pan of your desire.

 4.  Bake at 400F for 15-20 minutes, depending on the type of mold use.

Matcha Chiffon Cake

Matcha Chiffon Cake

Yield: 8 Jumbo Cupcake/16 Cupcake

105g – Butter, @ room temperature
75g – Granulated Sugar
2 ¼ Tbsp – Matcha Powder
4 Large – Egg Yolk
105mL – Milk
135g – Cake Flour
4 Large – Egg White
75g – Granulated Sugar

Procedure 


1.  Cream butter and granulated sugar until light and fluffy, approximately 5 minutes.
2.  Add Matcha powder to the butter mixture and slowly add the egg yolk one at a time.
3.  Incorporate the Milk, add the flour slowly until combined, do not overmix and set aside.
4.  Whip egg whites until soft peak, slowly add granulated sugar and continue to whip until stiff peak forms.
5.  Fold 1/3 of the egg white into the mixture, continue to add egg whites and fold.  Do not overmix.
6.  Bake 325F 20-30 minutes.

Chiffon Cake

 

CHIFFON CAKE
Ingredients	Ounces
Cake Flour	10.00	oz
Sugar	7.50	oz
Salt	0.25	oz
Baking Powder	0.50	oz
Vegetable Oil	5.00	oz
Egg Yolks	5.00	oz
Water	7.50	oz
Almond Extract	0.25	oz
Egg Whites	10.00	oz
Sugar	5.50	oz
Cream of Tartar	0.05	oz

Instructions:

1.       Have all ingredients at room temperature and scale all ingredients.

2.       Sift dry ingredients (cake flour, sugar, salt, and baking powder) into a mixing bowl.

3.      Mix dry ingredients with paddle attachment at low speed, add the oil in steady stream, then the egg yolks, water, and almond extract slowly.  Mix until smooth and do not overmix.

4.       Transfer the batter into a large bowl and set aside.

5.      Whip the egg whites until soft peak forms.  Add the cream of tartar and sugar in a stream and whip to firm, moist peak (Whip in medium speed because it will allow the egg whites to be moist and firm.  If whipped at high speed, the egg whites will not be moist).

6.      Fold the whipped egg whites into the mixed batter (remember to not stir).

7.      Pour batter into an ungreased center tube pan with the bottom greased and dusted (do not grease the sides because the chiffon cake require the side of the pan to hold its shape).

8.      Bake @ 350° for 30 – 40 minutes or until center is cook.  Test the center using a toothpick or skewer. (Amount of time required varies depending on the size of pan used).

9.      Remove from oven and invert the pan to cool.  If using the center tube pan, you may use a wine bottle to cool the cake.  Inverting immediately will allow the chiffon cake to keep its shape without sinking while cooling.

NOTE:  Frost with Creme Chanilly (Whipped Cream)