in my last post, i babbled about our last coffee time, and promised you details on the menu. i am here to deliver that promise. be warned. this is going to be long.
we served the following:
coffee and tea
white chocolate + lemon- orange cake
flourless chocolate cake (which became a flourless chili chocolate cake but you couldn't taste the chili, really)
zucchini + goat cheese muffins
ham + cheese crisps
before sharing the recipes, i'm going to take a moment and inform you that finnish chocolates are delicious. they really are. if you ever happen to get a hold of some (fazer brand), you will be sure to be pleased.
the white chocolate + lemon-orange cake rocks. if not because of the cake itself, but the icing and the curd filling is fantastic. the first time we tasted a variation of this cake was at a birthday party some years ago, when we were still living in finland. because the recipe was made for european sized bakeware, the cake is a tad small for a regular 9 inch round cake pan, but it was still fine for us (it will also explain the funky measurements below).
the original cake recipe that goes with the filling and frosting is also quite good, but we wanted the cake itself to also have the citrus-y taste. i chose a simple lemon cake recipe from one of my finnish cookbooks.
baking and cooking finnish recipes is always a challenge for me. my finnish is only good enough to translate the ingredients, and bits and pieces of the instructions (maybe). therefore, i have to rely on the husband for the rest, which he is generally enthusiastic to do, especially since he is sure to benefit from the results. inevitably, however, we wind up disagreeing on his translations.
him: "foam the sugar and butter."
me: "foam the sugar and butter? don't you mean, cream?"
him: "no, it says, foam."
me: "i can't... foam sugar and butter. i'm going to cream it."
regardless, it's an exercise of patience for both of us, but also a good and fun team building exercise, i think...
1.25 cups (3 dl) sugar
1 tsp of baking powder
1.7 cups (4 dl) of cake flour
zest and juice of 1 lemon
lemon-orange curd filling (this can be made a few days in advance)
2 tbsp of cornstarch
4 tbsp water
1/3 cup (3/4 dl) fresh squeezed lemon juice
1/3 cup (3/4 dl) of orange juice
1 tsp of finely grated lemon peel
1 tsp of finally grated orange peel
2/3 cup (90 g) of sugar (white, granulated)
1 1/2 tbsp (20 g) of unsalted butter
white chocolate frosting
7 oz (200 g) of coursly ground white chocolate
0.5 cup (1.25 d) of heavy cream
4.2 tbsp (60 g) of unsalted butter
in a small sauce pan over low heat, melt and mix the white chocolate, heavy cream, and butter, stirring frequently. once the white chocolate and butter have completely melted, remove from heat. cover the top with wrap, and cool completely (do not refrigerate). once cool, poor mixture into a bowl, and whisk until fluffy (the mixture should double or more in size).
1/2 cup extra virgin olive oil
1 cup soft goat cheese
1/2 small onion, chopped
preheat oven to 350 degrees. grease mini muffin tins (makes about 30 mini muffins)
2 tsp water
let folded pastry stand at room temperature for 20 minutes to thaw. line baking sheets with parchment paper. stir together honey and mustard; set aside.