New PDF release: A World of Cake: 150 Recipes for Sweet Traditions from

By Krystina Castella

ISBN-10: 1603424466

ISBN-13: 9781603424462

Travel the area of cake! muffins are on the middle of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known road snacks. Honey muffins have fun new beginnings in Jewish culture, and peach buns are an emblem of durability in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are renowned Christmas fare. This delectable cookbook bargains greater than one hundred fifty impossible to resist recipes observed by means of mouthwatering images, principles for scrumptious adaptations, and interesting ancient and cultural proof. this can be a must-have for a person who loves making (or eating!) cake.

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Extra resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

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50 Castagnaccio A traditional cake with a dense, moist texture. SERVES 6–8 25 MINS 50–60 MINS Special equipment 8in (20cm) round springform cake pan Ingredients Method 1 Preheat the oven to 350°F (180°C). Grease the cake pan and line the base with parchment paper. Cover the raisins in warm water and leave for 5 minutes to plump them up. Drain. 2 Put the almonds and pine nuts on a baking sheet and toast gently for 5–10 minutes, until lightly browned. Sift the chestnut flour into a large mixing bowl.

Let cool and add the rum. Beat the ganache with an electric whisk for 5–10 minutes, until thick and fluffy. 4 Mix half the confectioner’s sugar with cinnamon in a small sieve. Sprinkle the mixture evenly over a large sheet of parchment paper. Place the cake on the sugared paper and gently unroll it. Spread the ganache evenly over the cake. Carefully roll up the filled cake as before and chill for about 6 hours, or until the filling is firm. Unwrap the cake, trim each end, sift over the remaining confectioner’s sugar, and scatter with candied lemon zest (if using).

3 Bake for 30 minutes, or until firm to the touch. Leave in the pan for a few minutes, then turn out to cool completely on a wire rack. 4 For the frosting, sift the confectioner’s sugar into a bowl, add the cream cheese, orange juice, and orange zest, and beat with an electric hand mixer until thick and spreadable. Spread the frosting over the cake. Decorate with extra orange zest (if using), and cut into squares. STORE The cake will keep in an airtight container for 3 days. 45 46 E V E R YD Y AY A Y C AK AKE KES SPICED C SP CAR AR R RO O T AN AND D OR O AN ANGE G E C AK GE AKE 47 Lemon Polenta Cake One of the few wheat-free cakes that work just as well as those made from wheat flour.

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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella


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