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I bought a new baking tin.
Of course I already own some baking tins … you’ve met them whenever I’m baking (springforms & loaf tins, a Bundt cake pan, tart forms …), but nevertheless you always stumble across a new product. Since several months I’m intrigued by simple flat cakes – rectangular shaped – which can be cut into nice small pieces. A baking tray is too big & too low … so I decided to buy a square baking tin.
I laid my hands on a 20 x 20 cm form because there are mainly the 2 of us … Any larger baking tin is not convenient. (Even when having a dinner event this baking tin will produce enough cake for a dessert for 4 or even 6 people.)
For the record:
I’m not a hoarder concerning baking tins or any other cooking/baking equipment or any kitchen equipment in general. My kitchen is small & space is limited. So I only store things I really use … I found – years ago – that you only need a rather small basic set of things for creating a lot of food. (I assure you that I haven’t got any boxes filled w/ things in my cellar … just in case.)
My 1st adventure w/ this baking tin: I opted for a lemon cake out of Helen Goh’s Sweet (co-authored by Yotam Ottolenghi). I made some adjustments e. g. concerning the amounts of ingredients, because it should nicely fit w/ my new baking tin. (I did also w/o poppy seeds because I don’t like poppy seeds.)
It is a soft cake, fluffy, airy … however not dry! The lemon icing invaded the cake & makes for a nice crunchy top. I cut 16 pieces out of the square & each is just fine when having an espresso or when you like to have some sweet finish to your dinner.
This is my new baking tin. It’s non-stick, however, I added some oil & baking parchment – just to be able to lift the cake easily after the oven session. The oil is just applied because so the baking parchment sticks nicely to the bottom & the sides.
What do we need?
- fine sugar
- all-pupose flour & baking powder …
… & organic lemons!
The butter has to be melted; then just leave it for cooling down.
The zest of the lemons has to be grated. (Also squeeze the lemon juice – you’ll need it for the icing.)
… & another to do: Preheat the oven to 160° C w/ fan.
Grab your handheld electric mixer & whisk the eggs & the sugar until almost foamy. Add the molten butter & whisk until well incorporated.
Add the flour w/ the baking powder & whisk … add the cream & whisk.
Finally fold in the lemon zest & pour the mess into the prepared baking tin. The tin marches in the oven for about 30 min. (Make the famous test w/ the wooden pin …)
At once prepare the lemon icing:
- lemon juice
- icing sugar.
Yes – the cake has just left the hot oven & the icing will be applied at once.
To encourage the soaking you may make some holes in the hot cake.
Just pour the icing all over the hot cake … & let it cool down to room temperature. Then lift the cake out of the baking tin & remove carefully the baking parchment.
I cut the big square into 16 small squares.
My better half & I liked it very much. So I decided to give it – 1 week later – another try.
What did I do?
- I substituted a big orange for 2 lemons & worked w/ orange zest & orange juice.
- I added some vanilla sugar.
- I decided that a hint of chocolate might be fine w/ the orange flavor. So I prepared a chocolate icing out of 2 tbsp cream & 30 g dark chocolate which I distributed all over the top w/ help of a brush (last step).
Once again: voilà!
- 200 g fine sugar
- 3 eggs
- 75 g butter (molten)
- 175 g all-purpose flour
- 1 tsp baking powder (heaped)
- a pinch of salt
- 120 ml cream
- 1 tbsp zest of lemon (2 lemons)
- 100 g icing sugar
- 2 tbsp lemon juice
- handheld electric mixer
- square baking tin (20 x 20 cm)
- baking parchment
- Preheat the oven to 160° C w/ fan.
- Melt the butter & set aside to cool down.
- Line the bkling tin w/ baking parchment; add some oil to the bottom & the sides to allow the baking parchment to stick appropriately.
- Grate the lemon zest & squeeze the lemon juice.
- Whisk the eggs & the sugar w/ your handheld electric mixer until foamy.
- Add the molten butter & whisk until well incorporated. It's rather liquid.
- Mix the flour, the baking powder & the salt. Add the liquid mess & whisk until incorporated.
- Add the cream & whisk …
- Fold in the lemon zest w/ a spoon.
- Pour the mess into the prepared baking tin & bake for about 30 min.
- Make the famus test w/ the wooden pin …
- For the icing mix the lemon juice & the icing sugar w/ a spoon until creamy w/o tiny lumps of sugar.
- Distribute the lemon icing all over the cake as soon as the cake is out of the oven. If you like you may pierce some little holes w/ the wooden pin to enhance the soaking.
- Let the cake rest until it is at room temperature before removing the baking tin & the baking parchment.