Laurie Colwins Black Cake Recipes
LAURIE COLWIN'S NUTMEG CAKE
Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html
Provided by Dona England
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter the sides only of a 10-inch springform pan.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
- Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
- Add the spices to the remaining dry ingredients.
- Mix well.
- In a small bowl stir the egg and yogurt together to mix well.
- With a wooden spoon, stir the wet mixture into the dry mixture.
- Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
- Spread this batter over the mixture that was pressed into the bottom of the pan.
- With a rubber spatula smooth the top of the batter.
- Scatter the walnuts on top.
- Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
- Cool in the pan, on a rack, for 5 minutes.
- Then slide a knife around the edge of the cake to be sure it's not stuck.
- Remove the sides of the pan and cool cake completely.
Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1
LAURIE COLWIN'S BREAD
In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.
Provided by ctrmom
Categories Yeast Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- In a large bread bowl mix the flours, salt, and germ.
- Mix the yeast with the liquids. You may use more water than milk to equal 1 1/2 cups, if desired.
- Pour the liquid into the flour and stir. The dough should not be dry or sticky, but tend to sticky. If too sticky, add a little more flour.
- Knead the dough well, roll in flour, and put in a warm bow. Leave in a cool, draft-free place and go about your day.
- When you get home, punch down the dough and knead it well. Roll again in flour and forget it until convenient.
- Sometime later, punch dough down again. Give it a final kneading. Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
- Bake at 450 for 30 minutes. Turn the oven to 425 and bake another 20 minutes.
Nutrition Facts : Calories 1138, Fat 11.6, SaturatedFat 5, Cholesterol 25.6, Sodium 2427.9, Carbohydrate 220.9, Fiber 16.2, Sugar 0.9, Protein 39.7
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