Contemporary Pecan Pie

Here is what you need to know about this pie:

A mixture of brown sugar and honey takes the place of corn syrup.
Brown butter makes it toasty and rich like a dark cup of coffee.
One tablespoon of lemon juice cuts through the sweetness like a knife.
A subtle 1/2 teaspoon of cinnamon adds depth and warmth.
It tastes 100% traditional.

When I set out to make a classic pecan pie without corn syrup, I had to pause to ask myself why. Was it because corn syrup is inherently evil? Had I just been brain washed into thinking that it was that bad? I had avoided corn syrup in the past largely because it seemed a more processed product than raw honey and organic maple syrup, but to completely denounce the sweetener without any research hardly seemed fair.

What I discovered was that due to the unknown effect of consuming large amounts of fructose, high-fructose corn syrup is generally considered to be a consume-at-your-own-risk kind of ingredient. On the other hand, pure glucose syrup is a simple sugar that has several interesting applications in the kitchen. The problem is that most commercial corn syrup actually contains an unspecified amount of high-fructose syrup as an ingredient, unless the brand advertises otherwise. Eventually, after sifting through multiple conflicting articles, I decided that regardless of the possible pitfalls of corn syrup, honey and maple syrup are always going to be superior options for me. Not only do they impart so much more flavour, but it is incredibly easy to find people who produce these products locally and organically.

With that settled, I turned to crafting a recipe that was both free of corn syrup and ‘traditional’ – that is one without bourbon, chocolate, or any other third party ingredient attempting to offset the sweetness. Rather, I relied on the subtle aroma of darkly browned butter, a whisper of cinnamon, and soft notes of floral honey to add dimension without compromising the classic flavour of molasses and nuts. Use this as an opportunity to see how far you can brown your butter without burning it, and you will be rewarded with unparalleled flavour.

Contemporary Pecan Pie
Adapted from: Carole Walter. ‘Southern Pecan Pie.’ Great Pies and Tarts.

Ingredients:

1 disc prepared pie pastry*

7 tablespoons unsalted butter (3.5 oz)
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1 cup packed dark brown sugar
3/4 cup granulated white sugar
1 tablespoon flour
1/2 teaspoon Ceylon cinnamon
1/4 teaspoon salt
4 large eggs
2 tablespoons mild honey
8 oz pecans

*an additional disc of pastry is required for a braided edge

Method:

Roll the disc of pastry into a 12 inch circle. Carefully fit the pastry into a 9 inch pie plate, then crimp or decorate the edge as desired. Freeze the shell for at least 30 minutes.

Darkly brown the butter, then let it cool while you prepare the other ingredients. Click here to learn how to make brown butter.

Preheat the oven to 350°F. Arrange the oven racks so that you can place the pie plate on a rack in the lower middle of the oven, and a baking tray underneath it on the bottom rack.

When the oven has finished preheating, toast the nuts on a baking sheet for 6-8 minutes or until they are aromatic and slightly oily.

In a medium bowl, combine the brown sugar, white sugar, flour, cinnamon, and salt.

In a large measuring cup, combine the cooled brown butter, vanilla extract, and lemon juice.

Pour the liquid over the sugar mixture and stir until the ingredients are moistened. Whisk in the eggs one at a time, just until they are well combined. Wisk gently – you do not want to incorporate too much air into the mixture or it will puff up during baking. Whisk in the honey.

Remove the prepared pastry from the freezer. Spread the cooled nuts across the bottom of the pie shell. Give the filling a final stir then pour it over the nuts. Fill the pie to a scant 1/4 inch below the top of the crust, to allow room for the filling to expand during baking.

Place a large metal baking sheet on the bottom rack of the preheated oven. Place the pie on the middle rack and bake for 55 minutes to 1 hour, rotating carefully after 30 minutes. Use a pie shield if necessary to prevent overbrowning in the last 20 minutes. The pie is finished baking when the crust is completely golden brown and the filling has puffed up through to the centre. The filling should still wobble slightly when the tray is jiggled, and it should only begin to crack in the last few minutes of baking – if at all.

Let the pie cool completely before serving. Store in the refrigerator for up to 4 days. Serve slightly chilled or at room temperature.

Brown Butter Spiced Madeleines

Earlier this week I ventured into the heart of hipster Toronto, to visit my old haunting grounds in Kensington Market. This is one of my favourite places in the world for several reasons, but what really keeps me coming back is the sheer density of food, art, and fashion jammed into one energetic space. Nothing gets me excited like the thought of more culturally diverse markets, spice stores, and delicatessens than I know what to do with. It did not take me long to spot a bakery that had sprung up in my absence, and I was dancing when I realized I was in for a treat. Go to Blackbird Baking Co. and get yourself some bread, because the wholegrain Pullman I took home set a whole new standard. And if vegan restaurants and vintage clothing is more your thing, there is plenty of that in the area as well.

With it being fall, the season in which we add spice to everything, my main mission was to restock my depleted spice cabinet. A fist-full of whole nutmegs, ground ginger, Ceylon cinnamon, cardamom, cloves, all-spice, and Chinese 5-spice together create the base of a solid winter horde. Since balancing spice is an acquired skill, I thought what better to learn than to whip up batches of bite-sized madeleines, each flavoured with a slightly different combination of spices. After much munching, this version emerged as the winner.

Brown Butter Spiced Madeleines
adapted from Epicurious, Spiced Madeleines

Ingredients: 

3 3/4 oz unsalted butter, browned and cooled*
3/4 cup all-purpose flour (94g)
3/4 teaspoon baking powder
3/4 teaspoon ceylon cinnamon (or 1/2 teaspoon regular cinnamon)
1/8 teaspoon ground ginger
1/8 teaspoon fresh grated nutmeg
large pinch all-spice
pinch salt
1/4 cup granulated white sugar
3 tablespoons brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon orange zest
2 large eggs, at room temperature

*Click here to learn how to make brown butter

Method: 

Brown the butter. Whisk in the vanilla extract and let cool to lukewarm.

Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, all-spice, and salt.

Whisk the eggs and sugars together until well combined.

Add the flour to the egg/sugar mixture and gently whisk, or fold with a rubber spatula, until no streaks of flour remain. Quickly fold in the cooled butter just until you have a uniform batter.

Cover the top of the batter with plastic wrap and chill it in the fridge for at least 2 hours, and up to 2 days.

Preheat the oven to 400ºF.

Butter and flour a madeleine pan. Fill each cavity 2/3 full with the chilled batter.

Bake in the preheated oven for 5 minutes, then lower the temperature to 350ºF and bake for another 6-8 minutes or until the centers spring back to the touch.

Turn the madeleines out onto a wire cooling rack. Dust with icing sugar just before serving, or drizzle with a simple glaze of water and icing sugar once they have cooled.

Homemade Gingersnap Cookie Crust

Ever since I started baking, I have been turning down cheesecake recipes across the board for one singular reason – those damn cookie crusts. Too stubborn to bring store-bought cookies into my kitchen, I stealthy avoided this dessert until I finally did what I knew needed to be done all along. It was time to make some cookies.

Graham crackers, here I come.

Gingersnap Cookies
adapted from David Lebovitz and Alice Waters

Yield: 24 cookies
Ingredients:

2 cups unsifted all-purpose flour (280g)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
2/3 cup unsalted butter (150g)
2/3 cup granulated white sugar (133g)
1/2 teaspoon vanilla extract
1/4 cup fancy molasses
1 large egg

Method:

Pull the butter from the fridge and cut it into small cubes. Let the butter sit at room temperature while you prepare the rest of the ingredients. Place the egg in a mug with warm water to quickly bring it to room temperature.

In a large bowl, use a whisk to combine the flour, baking soda, salt, cinnamon, and ginger.

When the butter has softened slightly, scrape it into to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter on medium speed for 3-4 minutes, or until the butter is soft, smooth, and a little fluffy. Scrape down the bowl.

Add the granulated sugar and beat just until the mixture becomes smooth, making sure to scrape the bottom and sides of the bowl.

Add the vanilla, molasses, and room temperature egg. Beat on medium speed until smooth, scraping the bowl to ensure that all the ingredients are combined. It is normal for the mixture to curdle slightly when the mixer has stopped. Unhook the bowl and add the dry ingredients. Stir with a wooden spoon or a small, sturdy spatula just until the dough has formed and no streaks of flour remain.

Quickly and gently roll the dough into 1oz balls, flattening each ball with the palm of your hand immediately after rolling. Place the flattened balls on a baking tray and chill them in the freezer for at least 30 minutes.

Preheat the oven to 350 F.

Bake the cookies on a parchment lined tray for about 12 minutes, or until the edges have begun to darken slightly and the bottoms are a shade darker.

Transfer the cookies to a wire rack and let cool completely.

Ginger Cookie Tart Shell

Yield: one 9 inch tart shell

Ingredients:

12 ginger cookies
1 tablespoon granulated sugar
2 tablespoons melted butter

Method for Fully Baked Tart Shell:

Butter a 9 inch tart shell with a removable bottom.

Crush the cookies by pressing two between the palms of your hands and grinding them together. Break up any large pieces with your fingers until all or most of the crumbs are a fine sandy texture.

Sprinkle the sugar over the crumbs and stir to combine. Sprinkle 1 1/2 tablespoons of the melted butter evenly over the crumbs, and then use a fork to quickly disperse the liquid and combine the ingredients. The crumbs should hold together when you squeeze them gently in your fist. If they are still a little dry, use the rest of the butter until you reach the desired consistency.

Dump the crumbs into the center of the tart shell. Using the back of your fingers, lightly disperse the crumbs evenly across the bottom and up the sides of the pan. Use a straight-edged measuring cup or drinking glass to press the crumbs evenly against the tart pan. First press down the bottom of the shell, then hold your thumb against the rim of the pan and squeeze the crumbs against the side with the cup, while using your finger to press down from the top to form a solid edge.

Freeze the tart shell while you wait for the oven to preheat to 350° F, at least 20 minutes.

Bake for 12 -13 minutes, or just until the crust is dry.

Let the shell cool completely before filling. Alternately, the crust may be refrigerated and used as directed in another recipe.

Apple-Cranberry Pie

apple cranberry blog

Apples rank high among the many ingredients that I have no excuse for purchasing anywhere but locally, and lucky for me sometimes I don’t even have to do that. This versatile fruit is much like rhubarb and zucchini around here, in the sense that during one week of the year everyone suddenly encounters an overabundance of crop. If that sounds like a complaint than I apologize, because what I really want to do is bust out the bobbing barrels and throw an apple harvest party. Before you laugh, remember that we have entire festivals dedicated to both maple syrup and pumpkins.

Certainly worth celebrating is the fact that Ontario is home to some of the best baking apples in the world, including the much coveted and super crispy Northern Spy. The key characteristic one is looking for when choosing apples for pies and other desserts, is a flesh that holds its shape well after baking. Some apples will rapidly disintegrate when heat is applied, which is especially problematic if you like to partially cook the fruit or prepare the filling beforehand. A quick internet search will turn up which varieties grown in your area are the best for baking, and which are best left for making applesauce. In this particular pie I used a 3lb bag of local McIntosh, but when options are available consider using a combination of apples and playing with different flavours.

For the crust, use your favourite recipe for all-butter pie pastry or try this one from Four and Twenty Blackbirds via Food52. Their formula and method is genius, and certainly deserves a place in a serious pie maker’s repertoire.

Apple-Cranberry Pie
Adapted from Four and Twenty Black Birds via Food52
And Williams-Sonoma

Ingredients:

2 discs prepared pie pastry*

3 lb (whole) tart baking apples
1/4 cup dark brown sugar
1 cup granulated white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 ground all-spice
1/4 teaspoon salt
1 tablespoon tapioca starch
1 tablespoon fresh lemon juice
2 1/2 teaspoons vanilla extract
10 oz fresh (or frozen) cranberries
1/4 cup fresh squeezed orange juice

*For complex designs or heavy lattice patterns, part of an additional disc of pastry may be required.

Method:

Prepare the pastry as directed. Roll one disc of pastry into a 12 inch circle, and fit it into a 9 inch pie plate. Return the shell to the fridge to chill while you make the filling. Roll out the second disc of pastry as thinly as possible without stretching or tearing the dough. Using a pastry wheel, pizza cutter, or scalpel, cut the pastry into long strips for a lattice. Alternatively, use cookie cutters to stamp out pieces for a unique design. Refrigerate the prepared pieces of top pastry.

In a medium bowl, combine 1/2 cup of the granulated sugar with the brown sugar, cinnamon, nutmeg, all-spice, salt, and tapioca starch. Peel, core, and slice the apples into 1/4 inch thick wedges. In a Dutch oven or a large non-stick pan, gently toss the apple slices with the sugar mixture until they are evenly coated. Cover and cook over medium heat for 15-20 minutes, stirring occasionally, just until the apples begin to tenderize. Remove from the heat and gently stir in the lemon juice and vanilla extract. Let the filling cool to room temperature.

To prepare the cranberries, combine with the remaining 1/2 cup granulated sugar and the orange juice in a medium saucepan. If using frozen cranberries, cover the pot and heat on low, stirring occasionally, until the berries have thawed. For fresh cranberries, cook uncovered over medium-low heat, stirring frequently, until some of the berries begin to break down and the natural pectin has thickened the liquid. Remove from the heat and let cool completely to room temperature.

Preheat the oven to 400°F

Using a rubber spatula, gently combine the cooled apple and cranberry mixtures. Scrape the filling into the chilled pie shell, leaving only enough room to fold over and crimp the pastry (if you have some filling leftover that is fine). Arrange the top pastry over the fruit, seal the edges if necessary, and crimp as desired.

Bake in the preheated oven for 55-65 minutes, or until the filling is bubbling and the pastry is a rich golden brown. Rotate the pie halfway through baking to ensure even colouring, and use a pie shield to prevent the edges from overbrowning if necessary.

Let cool completely before serving.

Coconut Pastry Cream for Pies & Tarts

Thick, sweet and full of flavour, this is my go-to filling for coconut cream pies and tarts. The recipe yields enough to fill a fully baked 9 inch tart shell or a 9 inch pie pastry, and when chilled it is sturdy enough for tidy slices. A full cup of sugar in the mix allows the custard to hold its own in an unsweetened pie shell, as well as balances the richness of a whipped cream topping. Try pairing the filling with a chocolate crumb crust or a nutty shortbread base for a simple twist on a classic. When purchasing dried coconut, select organic products for the most authentic taste and texture.

Coconut Pastry Cream
For Pies and Tarts

Adapted from “Pastry Cream”, Dorie Greenspan’s Baking: From My Home to Yours

Ingredients: 

1 cup whole milk
1 cup full-fat coconut milk
3 large eggs
1 cup granulated sugar (200g)
1/4 cup cornstarch (30g)
1 1/2 teaspoons pure vanilla extract
3.5 tablespoons unsalted butter (1 3/4 oz)
1/2 cup unsweetened organic coconut, flaked or shredded

Method: 

Cut the butter into small chunks and allow it to come to room temperature while you prepare the other ingredients.

Combine both milks in a small saucepan and set it over medium heat.

Combine the sugar, cornstarch, and eggs in a medium saucepan and whisk until the mixture is thick and lightened in colour.

When the milk begins to simmer, remove it from the heat and pour about 1/4 cup into the egg mixture while whisking vigorously to prevent the eggs from scrambling. Whisking constantly, slowly add the remaining milk.

Return the saucepan to the heat and continue to whisk while the mixture comes to a boil. Turn down the heat if necessary to prevent the bottom from scorching. Allow the mixture to boil for 1-2 minutes while whisking vigorously, until it is quite thick (about the consistency of mayonnaise). If overcooked, the cream will curdle and require straining.

Remove the saucepan from the heat and quickly whisk in the vanilla extract. Wait 5 minutes, then whisk in the butter one piece at a time. Scrape the pastry cream into a large glass bowl and stir in the coconut while it is still warm. Cover the surface with plastic wrap to create an airtight seal and allow the bowl to cool to room temperature before chilling.

The custard will keep for up to one week in the refrigerator.

Cardamom Pound Cake

There are some baking books that gather dust on your shelves, and then there are others with missing covers, pages stuck together, and unraveling spines. The number of chocolate finger prints in the margins can tell you just how important a recipe is, and if there is one book in my collection that is in rough shape, it is The Cake Bible.

Rose Levy Beranbaum’s recipe for “Perfect Pound Cake” produces exactly that; a buttery, dense crumb that slices like a dream and stays moist for days. The addition of cardamom, a warm and smooth spice, elevates the melting texture and richness of the cake.

If you do not own a 6 cup bundt pan, an 8 x 4 inch loaf pan will work equally as well. Increase the baking time to 55-65 minutes for a loaf, and use a foil tent after 30 minutes to prevent overbrowning.

Cardamom Pound Cake
adapted from “Perfect Pound Cake”, Rose Levy Beranbaum’s The Cake Bilble

Special Equipment:
Stand mixer, 6 cup mini bundt pan – or a 4 x 8 inch loaf pan

Ingredients:

3 tablespoons milk (not skim), room temperature
3 large eggs, room temperature
Seeds of 1/2 vanilla bean, or 1 teaspoon pure vanilla extract
1 1/2 cups cake and pastry flour (150g)
3/4 cup white granulated sugar (150g)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground cardamom*
13 tablespoons unsalted butter, room temperature (6.5 oz)

*if you decide to make the chocolate glaze, increase the cardamom to 1 teaspoon

Tips for Success: 

  1. Ensure that the eggs, milk, and butter are all at room temperature so that they emulsify properly. For the purposes of baking, room temperature butter measures between 65° and 68° F. If you do not have a digital candy thermometer, use your finger to test the temperature by pushing on a cube of butter. When the butter is ready, it will be pliable but still cool to the touch and your finger will leave a smooth indent with no cracks. If the butter is too warm it will feel very soft and offer no resistance to pressure, and it must be returned to the fridge.
  2. Eggs can be quickly brought to temperature by submerging them in warm water for 10-15 minutes.
  3. When using the reverse creaming method, the speed and length of the beating process is crucial. You want to whip the batter sufficiently in order to incorporate air and create structure, but overbeating can result in a dense and dry cake. Large holes throughout the crumb are also a sure sign of overbeating. Speed 3 on my Kitchen Aid mixer is ideal, but consider setting a less powerful machine to medium speed.

Method: 

Preheat the oven to 350° F.

Cut the butter into cubes and allow it to come to temperature (65°-68° F) while you prepare the other ingredients. Thoroughly grease and flour a 6 cup mini bundt pan. If you are using a loaf pan, grease it and line the bottom and sides with parchment paper.

Sift together the flour, sugar, baking powder, salt and cardamom into the bowl of the stand mixer. Whisk to combine the ingredients, then attach the paddle beater.

In a small bowl combine the eggs, milk, and vanilla extract or seeds. Whisk lightly with a fork to separate the eggs and combine the ingredients.

When the butter is the correct consistency, place it in the bowl with the dry ingredients and add half of the egg mixture. Stir on the lowest speed just until the dry ingredients are moistened, including the flour at the very bottom of the bowl. Increase the speed to medium (speed 3 on a Kitchen Aid) and beat for 1 minute to aerate the batter and develop structure. Stop the mixer and add the remaining egg mixture in two batches, beating at medium speed for 20 seconds after each addition. At each pause, scrape the bowl to ensure that all of the ingredients are fully incorporated.

Use a large spoon to dollop the batter into the prepared pan. Bake for 35 to 40 minutes (55-65 for a loaf), until a wooden toothpick inserted into the center of the cake comes out clean. The top of the cake should be peaked and cracked, and only begin to pull away from the sides of the pan upon removal from the oven.

The cake will keep well for 4-5 days, wrapped tightly and stored at room temperature. Pound cake is delicious when glazed, iced, or served with fresh berries and whipped cream.

 Quick Chocolate Glaze
adapted from The Cake Bible

Ingredients: 

3 oz dark chocolate, slivered and finely chopped
1/4 cup heavy cream

Method:

Place the chopped chocolate in a small bowl. Set the cream over medium heat just until it begins to simmer. Pour the cream over the chocolate and cover the bowl with a plate or lid and wait 5 minutes. Stir the mixture gently until it is completely smooth. Use immediately.

Super Crumb Coffee Cake

When I set out to create my ideal sour cream coffee cake recipe, I was not surprised when I found the base of it in Rose Levy Beranbaum’s The Cake Bible. The batter is thick, rich, and sweet just as it should be. The sour cream lends an unmistakable flavour to the cake, and using the reverse creaming method consistently results in a moist crumb. For the crumble I turned to my own recipe with a higher yield, and because it adds body I bake the cake in a large tube pan with a center that acts as a heating core. Many types of fruits and berries would be delicious thinly layered in the middle, but ones that I have had success with in the past include fresh cherries, blueberries, apples, and stone fruit.

Tips for success:

1. Ensure that the sour cream, eggs, and butter are all at room temperature so that the batter does not curdle.
2. Check that the cake is finished by pushing a little crumble aside with your finger tip and tapping the top of the cake very lightly. If the cake springs back and your finger does not leave a dimple, it indicates that it is fully baked.
3. Pat the fruit dry after washing and arrange it in a thin and even layer. Too much fruit will produce excess moisture and prevent the cake from rising properly.

Sour Cream Coffee Cake
with Fruit

Crumble Recipe

1 1/2 cups all-purpose flour (188g)
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted (4 oz)

Method

Melt the butter and let it cool slightly.

In a large bowl, sift together the flour, brown sugar, granulated sugar, cinnamon and salt and whisk to combine.

Drizzle the butter over the dry ingredients and quickly toss with a fork to form large and small clumps, until no dry spots remain.

Dump the crumble onto a small baking tray, and use your fingers to squeeze together any sandy crumbs.

Place in the freezer for a minimum of 20 minutes.

Cake Batter Recipe

Adapted from “Sour Cream Coffee Cake”, from Rose Levy Beranbaum’s The Cake Bible

2 cups cake and pastry flour (200g)
1 cup granulated sugar (200g)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large egg yolks, room temperature
2/3 cup full-fat sour cream, room temperature (160g)
1 1/2 teaspoons pure vanilla extract
12 tablespoons unsalted butter (6 oz), room temperature (65°-68° F)
1 1/2 small nectarines, or 1 large, sliced 1/4 inch thick
or fruit of choice

Method

Make the crumb topping. Let it chill in the freezer while you prepare the cake batter.

Preheat the oven to 350° F. Butter a 9 inch tube pan with a removable bottom.

Remove the butter from the fridge and cut it into 3/4 inch thick cubes. Allow the butter to warm to room temperature, between 65° and 68° F, while you prepare the other ingredients. If you do not have a digital candy thermometer, use your finger to test the temperature by pushing firmly on a cube of butter. When the butter is ready it will be pliable but still cool to the touch, and your finger will make a smooth indent with no cracks. If the butter is too warm it will feel very soft and offer no resistance to pressure, and it must be returned to the fridge.

Sift together the flour, sugar, baking powder, baking soda, and salt and whisk to combine. Transfer the ingredients to the bowl of a mixer fitted with a paddle attachment. In a small bowl, combine the egg yolks, 1/4 of the sour cream, and the vanilla extract.

When the butter is the correct constancy, add it to the bowl with the dry ingredients. Add the remaining sour cream. Mix on the lowest speed for 30-60 seconds until the ingredients are completely moistened. Increase the speed to medium (speed 3 on Kitchen Aid) for 90 seconds. Scrape the sides and bottom of the bowl. Add the egg mixture in 3 parts, beating for 20 seconds on medium speed and scraping the bowl between additions. In the final 20 seconds of beating, increase to speed to 4 to ensure that the cake is fully aerated as most of its rise comes from the air that is incorporated during this process.

Using a large spoon, distribute 2/3 of the batter in the tube pan and spread it evenly with the back of the spoon. Sprinkle one half of the crumble over the cake batter, and arrange the nectarine slices atop the crumbs so that they are touching but not overlapping. Use the spoon to dollop the remaining batter over the fruit, and carefully spread as even as possible. Top with the remaining crumble.

Place the cake pan in the preheated oven, directly on the middle rack to allow for air circulation. Bake for 60-70 minutes, or until the centre springs back when lightly touched. Cover with a foil tent after 45 minutes to prevent overbrowning. Let the cake cool completely in the pan before removing and serving.

The cake will keep for up to 4 days well wrapped and covered, and actually improves in flavour and texture by the second day.