Cranberry Orange Trifle for the Holidays

A Festive (and Do-Ahead) Dessert for the Holiday Table:

Do-Ahead Cranberry Trifle Dessert

This billowy cranberry trifle will carry you through the holiday season. It’s a great do-ahead dessert with impressive results: orange-infused pound cake blanketed with layers of cranberry compote, whipped mascarpone cream, and candied walnuts. Each bite is light and airy with the pop of sweet-tart cranberries, and the satisfying crunch of cinnamon-dusted nuts, so be sure to get a little bit of everything in every spoonful.

Don’t let the length of this recipe deter you. It’s composed of several separate short recipes for each component that can (and should) be prepared well in advance of assembling. And the entire trifle can also be assembled in advance of serving, which leaves you plenty of time to wrestle with that turkey.

Cranberry-Orange Trifle with Candied Walnuts

Assembly Time: 20 minutes
Makes one large trifle, serves 8 to 10; or 8 individual trifles

1 loaf Orange Buttermilk Pound Cake (recipe follows)
Cranberry Compote (recipe follows)
Candied Walnuts (recipe follows)
Orange Mascarpone Cream (recipe follows)
Finely grated orange zest, for garnish

1. Cut the pound cake into 3/4-inch cubes. Set aside a few whole cranberries from the compote for garnish.
2. Pour a thin layer of cranberry compote into the bottom of the trifle dish or individual serving glasses. Arrange a snug layer of pound cake over the compote. Top with a layer of cream. Sprinkle a few of the nuts over the cream.
3. Repeat the layering process, finishing with a layer of cream and nuts. Garnish with the reserved cranberries and finely grated orange zest.
4. Serve or cover with plastic wrap and refrigerate for up to 6 hours before serving.
Optional: Lightly brush each layer of pound cake with Cointreau or Gran Marnier for an adult version of this dessert.

Orange Buttermilk Pound Cake
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
Makes 1 loaf

Cake:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs, room temperature
2 teaspoons finely grated orange zest
1 teaspoon vanilla
1/2 cup buttermilk

Syrup: 
1/4 cup fresh orange juice
1/4 cup sugar

1. Preheat the oven to 325°F. Butter a 9-by-5 inch loaf pan. Line the bottom with parchment and butter the parchment.
2. Whisk the flour, baking soda, and salt in a bowl and set aside.
3. Cream the sugar and butter in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the orange zest and vanilla.
4. Add half of the flour, then the buttermilk, and then the remaining flour, mixing to combine after each addition.
5. Pour into the loaf pan. Bake until a wooden skewer inserted in the center comes clean, about 55 minutes.
While the cake is baking, make the syrup. Combine the juice and sugar in a small saucepan over medium heat. Simmer until the sugar dissolves, and then remove from the heat.
Remove the cake from the oven and transfer to a rack. Pierce the top of the cake all over with a skewer and brush with some of the syrup. Cool 10 minutes and then invert the cake onto a rack. Brush the sides of the cake with the remaining syrup and cool the cake completely.
Note: The pound cake may be prepared up to 2 days in advance. Wrap with plastic and refrigerate until use.

Cranberry Compote
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups

12 ounces cranberries, fresh or frozen
3/4 cup granulated sugar
1/2 cup freshly squeezed orange juice
1/2 teaspoon ground cinnamon
Pinch of salt

Combine all of the ingredients in a medium saucepan over medium heat. Cook until the cranberries pop and release their juices, about 10 minutes, stirring occasionally. Remove from the heat and cool completely.
Note: The compote may be prepared up to 2 days in advance. Refrigerate until use.

Candied Walnuts
Active Time: 20 minutes
Total Time: 20 minutes
Makes about 1 1/2 cups

1 1/2 cups walnut halves
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350°F. Line a baking tray with parchment. Spread the walnuts on a separate baking tray and bake 10 minutes.
2. Heat the sugar over medium heat in a small saucepan. As soon as it begins to dissolve, stir with a wooden spoon until the sugar liquefies and is amber in color.
3. Immediately add the walnuts, salt, and cinnamon and stir to coat. Remove from the heat and spread the walnuts on the parchment-lined baking tray. Cool completely, and then break into coarse pieces.
Note: The nuts may be prepared up to 1 week in advance. Store at room temperature in an airtight container.

Mascarpone Cream:
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 3 cups

8 ounces mascarpone cream, chilled
1 1/2 cups heavy cream, chilled
1/4 cup sifted powder sugar
1 tablespoon Cointreau (optional)
1 teaspoon finely grated orange zest, plus extra for garnish
1 teaspoon vanilla extract

1. Add the mascarpone to the bowl of an electric mixer fitted with a wire attachment and mix on medium-low speed to soften.
2. With the machine running, slowly add the whipped cream and mix to combine. Increase the speed to medium-high and beat until soft peaks form.
3. Add the sugar, liqueur (if using), the orange zest, and vanilla, and beat until stiff peaks form.
Note: The cream may be prepared up to 6 hours in advance of assembling the trifle. Cover and refrigerate.

Berries-and-Cream Vanilla Layer Cake

A light and fresh vanilla cake that’s all about summer berries:

When it comes to baking I keep it simple, preferring goodies that are fresh and light. This especially applies to cake. It was my daughter’s birthday recently, and her favorite cake is a Danish lagkage (layer cake) which is the  traditional birthday cake served at celebrations. It’s a simple and easy cake to make and eat, with thin layers of vanilla sponge, gobs of whipped cream, and fresh berries. It’s flexible, kid-friendly, and pretty to look at. No piping or fiddly decorations needed. The only bling is a pile of fresh berries smeared into the cream and piled on top, and, if you’re so inclined, pretty snipped sprigs and edible flowers from the garden.

I have messed around with different vanilla cake recipes over the years, and this is the one I currently favor. This sponge cake recipe is adapted from Cooks Illustrated. Make sure that all of the sponge cake ingredients are at room temperature before you begin.

Berries-and-Cream Vanilla Layer Cake

Active Time: 30 minutes
Total Time: 1 hour, plus cooling time
Serves: 8 to 10

Cake:
4 large eggs
1/2 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened

Whipped Cream:
2 cups chilled heavy cream
2 tablespoons sifted confectioners sugar
1/2 teaspoon vanilla extract
1 cup fresh raspberries

1 cup good quality raspberry preserves
Assorted berries, such as raspberries, strawberries, currants, for garnish

Make the cake:
1. Preheat the oven to 350°F. Butter two (8 or 9-inch) cake pans. Line the bottoms with parchment and butter the parchment.
2. Whisk the eggs, milk, vanilla, and lemon zest in a medium bowl to combine.
3. Combine the flour, baking powder, sugar, and salt in the bowl of an electric mixer. Briefly mix on low speed to blend.
4. Add 1/3 of the butter and mix on slow speed to blend and then increase the speed to medium and mix for about 10 seconds.
5. Add half of the remaining butter and mix for 10 to 15 seconds to blend. Add the remaining butter and mix for 10 to 15 seconds. The mixture should be wet and granular.
Add half of the egg mixture and mix to just combine without over-mixing. Add the remaining egg mixture and mix until smooth without over-mixing.
6. Divide the batter between the pans. Transfer to the oven and bake until a skewer inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then invert the cakes and cool completely. When cool, use a serrated knife to slice the cakes in half horizontally (optional).

Make the cream:
Whip the cream in the bowl of an electric mixer until traces of the whisk are apparent. Add the sugar and vanilla and beat until firm peaks form. Place the 1 cup raspberries in a medium bowl and mash with a fork. Add half of the whipped cream and gently fold in to combine.

Assemble:
Place one cake layer on a cake plate. Spread a thin layer of the raspberry preserves over the cake, and then smear a layer of raspberry-whipped cream (not too thick) over the preserves. Repeat with remaining layers. Spread the top and sides of the cake with the remaining whipped cream. (You can leave the sides “naked” if desired.) Garnish with more fresh berries and sprigs. Refrigerate until serving, up to 2 hours.

Orange Spiced Pound Cake with Strawberries and Cream

Add a Little Spice to Your … Pound Cake?

Orange and Coriander Infused Pound Cake Recipe

Who doesn’t like a buttery rich pound cake? Simple and pleasingly plain – it’s comfort food for adults and kids alike. While always a winner as-is, a pound cake’s simplicity is also an inviting canvas, amenable to garnishes (whipped cream anyone?) and fruity additions, such as citrus and berries. A brush of syrup on the just-baked cake, takes it to yet another level, infusing each crumbly bite with the tang of flavor (lemon? orange?) and saturating the entire loaf with a luscious stickiness.

With all of these choices for inspiration, I went all out and piled on the extras in this fragrant pound cake recipe, with orange zest and ground coriander infusing the batter, and a pile of syrupy strawberries and fluffy cream adorning the plate. The coriander might sound unusual, but it’s a dark horse worth considering when it comes to desserts. Often associated with savory food and Asian cuisines, ground coriander is mildly floral and nutty, and brings a subtle perfume and flavor to sweets. It’s also exceptionally compatible with citrus, such as orange.

For this recipe, I relied on a favorite tried-and-true pound cake method by Rose Levy Beranbaum, in which she uses lemon syrup to brush her cake. For this recipe, I used an orange and coriander syrup to moisten the cake and coat fresh strawberries, which are spooned over the cake before serving.

Coriander Spiced Pound Cake with Strawberries

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes, plus cooling time
Makes one 8 by 4-inch loaf – approximately 8 servings

Syrup:
2/3 cup sugar
2/3 cup water
1 teaspoon coriander seeds, lightly toasted, coarsely chopped

Pound Cake:
3 large eggs, room temperature
1/4 cup whole milk
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon ground coriander
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature

Garnishes:
1 pound strawberries, hulled, halved (or quartered if large)
1 cup heavy cream
2 teaspoons sugar
1/4 teaspoon vanilla extract
Finely grated orange zest

Prepare the syrup:
Combine the sugar, water, and ground coriander seeds in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool completely before straining. Once cool, strain the syrup into a bowl and set aside 2 tablespoons syrup for the strawberries.

Prepare the pound cake:
1. Preheat the oven to 350°F. Butter and flour an 8 by 4-inch loaf pan lined with parchment paper. Butter the paper and lightly dust the pan with flour.
2. Whisk the eggs, milk, zest, and vanilla in a small bowl.
3. Briefly mix the flour, sugar, coriander, baking powder, and salt in a bowl of an electric mixer to blend. Add the butter and half of the egg mixture and beat for 1 minute to aerate. Add the remaining egg mixture in 2 batches, beating 20 seconds after each addition.
4. Pour the batter into the prepared pan and spread evenly. Bake until a bamboo skewere inserted in the center comes out clean, 50 to 60 minutes.
5. Transfer to a rack, pierce the top of the cake with the skewer, and brush the top of the cake with some of the syrup. Cool for 10 minutes, and then turn the cake out onto the rack. Pierce the sides and bottom of the cake with the skewer and brush with more of the syrup. Cool completely. (The flavors will develop as the cake cools.)
5. Before serving prepare the garnishes. Toss the strawberries and the 2 tablespoons syrup in a bowl. Beat the cream, sugar, and vanilla in the bowl of an electric mixer until soft peaks form.
6. To serve, cut the pound cake into 3/4-inch slices. Spoon some of the strawberries over the cake. Top with a dollop of whipped cream and garnish with orange zest.

Holiday Prep: Orange Olive Oil Cake with Almonds and Cardamom

An easy holiday cake perfect for any time of day:

Orange Cardamom Tea Cake

This light and moist cake will carry you through the holidays, and, for that matter, any day. Redolent with orange and cardamom and slightly spiked with Gran Marnier, it’s delicious for brunch or afternoon tea and spiffy enough for dessert. Almond flour adds a slight nuttiness and wholesome crumb to the cake. And do not skimp on the orange zest, as it adds an important zing of citrus and fragrance. The sea salt is optional in the glaze, but if you lean that way, go for it. The flavors of the cake will develop while it cools and the glaze will ensure long lasting moistness, which makes this cake an entertainer’s best friend. Store the cake at room temperature for up to 3 days, but it will likely be eaten long before that.

Orange Olive Oil Cake with Almonds and Cardamom

Active Time: 20 minutes
Total Time: 1 hour plus cooling time
Serves 8 to 10

Cake:
4 large eggs
1 1/4 cups sugar
3/4 cup olive oil
3/4 cup fresh orange juice
1 tablespoon (packed) finely grated orange zest, from an untreated orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all-purpose flour
1 cup almond meal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
3/4 teaspoon salt

Glaze:
1/4 cup sugar
1/4 cup fresh orange juice
1 tablespoon Gran Marnier or Cointreau (optional)
Pinch of sea salt

1. Preheat the oven to 350°F. Butter a 9-inch spring-form pan, line with parchment and butter the parchment.
2. Whisk the eggs and sugar in a large bowl until light in color. Add the olive oil, orange juice, zest, vanilla and almond extracts and stir to blend.
3. Combine the flour, almond meal, baking powder, baking soda, cardamom, and salt in a separate bowl. Add to the wet ingredients, stirring to blend without over-mixing. Pour into the prepared pan.
4. Bake until the cake is golden brown and a knife inserted into the center comes clean, about 45 minutes.
5. While the cake is baking, prepare the glaze. Combine the sugar and orange juice in a small saucepan. Simmer until the sugar dissolves and the liquid reduces to a syrupy consistency, about 2 minutes, stirring constantly. Add the Gran Marnier, if using, and sea salt and simmer briefly, about 1 minute, stirring frequently.
6. Transfer the cake from the oven to a wire rack. Brush the top with the glaze and cool 10 minutes. Remove the sides of the pan, and then brush the cake on the sides with the glaze. Cool completely.
7. Serve dusted with confectioners sugar and/or with whipped cream. If desired, add a tablespoon of the (thoroughly cooled) glaze to the cream while whipping.

Chocolate Stout Pound Cake with Whiskey Cream

Luscious and rich chocolate stout cake

With St. Patrick’s Day just around the corner, chances are you have a few bottles of Guinness Stout laying about. As the saying goes, when life hands you lemons you make lemonade. So when life hands you Guinness Stout, you should absolutely drink the stout – but be sure to set  a bottle aside to make this cake. This recipe yields one hefty cake, or 12 individual mini-cakes. It’s moist, tender, and lusciously dark. The stout disappears into the background of this rich cake, while grounding it in an adult sort of way, cutting the sweetness and mingling with the slightly bitter chocolate. If you’re feeling especially indulgent (and lucky), serve it with a dollop of whiskey-laced whipped cream.

Chocolate Stout Pound Cake with Whiskey Cream

Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
Makes 1 large pound cake or bundt cake  (or 12 mini-bundt cakes)

Cake:
1 cup unsalted butter, room temperature
1 cup stout beer, such as Guinness
12 ounces dark chocolate, finely chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups (packed) dark brown sugar
1/2 cup sour cream

Whiskey Cream:
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons Irish Whiskey
1/2 teaspoon vanilla extract

1. Preheat the oven to 350°F. Butter and line a large loaf pan with parchment. Butter the parchment paper. If using a bundt pan or mini-bundt pans, butter the pans.
2. Heat the butter and stout in a medium saucepan over medium heat until the butter melts. Remove the pan from the heat, then add the dark chocolate and stir until smooth.
3. Whisk the flour, baking powder, baking soda, and salt in a bowl.
4. Whisk the eggs and sugar until light. Whisk in the sour cream and add to the chocolate. Add the dry ingredients and stir to combine without over-mixing.
5. Pour the batter into the prepared pan or mini-bundt pans. Place on a baking sheet and transfer to the oven. Bake until the cake is set and a wooden skewer inserted in the center of the cake comes clean, 55 to 60 minutes for a large cake or 25 minutes for mini-cakes. Transfer the cake to a rack and cool in the pan for 5 minutes. Turn the cake out onto the rack and cool completely.
6. Before serving, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk are visible. Add the remaining ingredients and continue to whip until soft peaks form. Cut the cake into serving pieces and serve with the whipped cream.

The Little Book of Fika

Great news! My latest book The Little Book of Fika is now available. No time is better than now for a little comfort and simplicity, and the Swedes have your back on this matter with their tradition of Fika.

Swedish Fika - The Little Book of Fika

“Fika” is the Swedish tradition of taking a break in the day, at least once, with a cup of coffee and a sweet treat. Sounds simple, right? Well, that’s the point. Fika is a moment to stop and take a breath, connect with friends and co-workers, or simply be with yourself in the moment – accompanied by a steaming cup of coffee, and a little bite of something sweet or even savory. Splendidly egalitarian and understated (as Swedes do so well), everyone can do it. The key is, well, doing it, and this little book will help you do just that. Filled with inspirational tips, a little history, and 20 sweet and savory recipes to accompany a refreshing beverage, this book is designed to bring a little happiness into your day, Swedish-style.  So go ahead and fika – you deserve it.

Easy Holiday Baking: Persimmon Teacake

I discovered persimmons when I lived in Europe, where they are commonly known as sharon fruit. They were a mystery to me at first, these orange tomato-shaped creatures – how to eat them? Skin or no skin? I quickly learned to enjoy persimmons in their entirety, with their taught crisp skin giving way to dribbling soft, honey-sweet flesh. Now I live in California, where persimmon trees grow in our garden. In the fall, when the leaves are still intact, the persimmon trees are at their prettiest. Their fruit continues to ripen, and their pumpkin-orange skin is striated with shades of gold and sage, while the robust leaves are streaked in crimson. Come winter, when the leaves have fallen, the fruit continues to cling to the barren branches, dangling like forgotten Christmas ornaments, ripe for plucking.

There are two types of persimmons: the round squat fuyu and the more upright heart-shaped hachiya. The hachiya must be eaten at its ripest, which means incredibly squishy, to avoid its astringent unripened flesh. It’s best to enjoy an hachiya as a big juicy slurp with a napkin in hand, or blending its pulp into baked goods. Unlike the hachiya, the fuyu is not astringent, so it may be eaten firm or soft. I enjoy the firmness of fuyus when their consistency is similar to a crisp pear. At this stage they hold their shape well and have a soft sweetness, which makes them a great addition to salads and salsas. The firm fuyu fruit can also be grated and mixed into baked goods, just as you would grate a carrot into cakes -– such as in this teacake.

Persimmon Olive Oil Teacake
Makes 1 loaf

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup coarsely grated fuyu persimmon, packed, about 2 persimmons
1/2 cup chopped walnuts

1. Heat the oven to 350°F. Butter or oil a loaf pan.
2. Whisk the flour, almond flour, cinnamon, cardamom, baking powder, baking soda, salt, and nutmeg in a medium bowl.
3. In a large bowl, whisk the eggs and sugars until light and fluffy, then whisk in the oil and vanilla. Add the flour ingredients and stir to just combine without overmixing. Stir in the persimmon and walnuts.
4. Pour the batter into the baking pan and bake until a toothpick inserted into the center comes clean, about one hour, depending on the shape of the pan. Cool on a rack for 10 minutes, then remove from the pan and cool completely. Serve warm or at room temperature.