Hello, friends -- Please join me in today's episode as I tackle some domestic chores...and bake a perfumed Strawberry Jam Cake (recipe below). I hope this video is relaxing for you!
Autumnal Darjeeling Tea: Tierra Farm (www.tierrafarm...) Free shipping code: KLJSHIPS
Cutting Board: danswoodwork.com/
*Walrus Oil: amzn.to/467NmUU
*The Digital Food Scale: amzn.to/47q7hzs
*Microplane Grater/Zester: amzn.to/3SstxEC
*Wooden Serving Tray: amzn.to/496P9w9
*Empress Tea Strainers (set of 4): amzn.to/3MlIFiS
Links marked (*) are affiliate links. These links help to support this channel at no extra cost to you.
Kevin Lee Jacobs
Box 742
Valatie, NY 12184
STRAWBERRY LOAF CAKE
Ingredients for 1 8x4 or 9x5* cake
For the dry ingredients:
1 1/2 cups (190g) all--purpose ("plain") flour
2 teaspoons baking powder
1/2 teaspoon salt
For the wet ingredients:
1 cup (200g) granulated sugar
The grated zest from 1 lemon
1 cup plain (not Greek) yogurt
3 large eggs at room temperature
1 teaspoon pure vanilla extract
1/3 cup (105g) strawberry jam
1/2 cup (120ml) neutral tasting oil (i.e., avocado oil)
For the Strawberry Glaze:
1 cup (125g) confectioners' sugar, sifted
1 tablespoon strawberry jam
The juice of 1 lemon (use enough to produce a thick but pourable glaze)
Center the oven rack, and preheat the oven to 350F/180C. Butter and flour the loaf pan, or spray it with "baking" spray.
The dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
The wet ingredients: In a large bowl, add the sugar and lemon zest. Use your (impeccably-clean) fingers to rub the sugar and lemon zest together until the sugar becomes fragrant. Whisk in the yogurt, eggs, vanilla extract, strawberry jam, and the oil.
Add the dry mixture to the wet, and stir just until the flour disappears into the batter. The batter will be slightly lumpy.
Baking: Pour the batter into the prepared loaf pan, and bake until the top browns lightly, and skewer inserted into the cake comes out clean -- about 1 hour for an 8x4-inch pan; 45-50 minutes for 9x5-inch pan. Cool to room-temperature on a wire rack.
Making the glaze: In a medium bowl, whisk together the sifted confectioners' sugar, strawberry jam, and lemon juice. Add more lemon juice (or just water) as necessary to achieve a thick but pourable consistency. Pour the glaze over the top of the cake, and let it drip down the sides.
NOTES: You will have a taller , and perhaps better-looking loaf if you use an 8x4-inch pan. If the cake seems to be browning too rapidly, cover it with a loose tent of aluminum during the last 10 minutes of baking.
11 окт 2024
