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Luisa
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I buy the cheapest 405 flour when I bake! Never have any issues.
Ha, no! We had defrosted it that morning... It looked horrific beforehand.
I think there are many divided opinions on this subject! I'm one of those people who loves the baby stage - I love how simple, in many ways, your jobs are: feed, soothe, provide quiet, comforting, cozy spaces for your baby, repeat. (I had relatively easy babies and had no issues bfeeding, so I realize I come at this from a place of privilege!) The sleeplessness is brutal, but if you can learn to just surrender to the madness of the whole phase and remember that it is very fleeting in the big picture of a childhood, it's easier to take. :) Congratulations on your pregnancy!
Hmm...well, pound cake has the reputation of being difficult to bake successfully. As far as I understand, it's all about getting the batter aerated as much as possible. The recipe has always worked perfectly for me and I've made it on many occasions. So I don't think the ingredients are out of whack - I think it's possible that you may not have beaten the eggs as long as necessary or that perhaps your oven skews too hot. Don't give up, try again! The cream gives the cake a velvety texture and it smooths out the flavor.
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Confession time: I have no less than SIX posts in the pipeline on this here olde time bloggue. Six! There is chili and muesli and cauliflower salad and eggplant parm and a million amazing new cookbooks to tell you about,... Continue reading
Posted Jun 5, 2018 at The Wednesday Chef
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Did you make sure to really beat your eggs for 3 to 5 minutes? The longer you beat the eggs, the fluffier the batter gets and by extension the taller the cake. It's also possible that your baking powder isn't fresh anymore...
Toggle Commented May 23, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
Come for the recipes, stay for the cutting edge design :)
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I know. Just the name of this meal sounds fussy as all get out. But actually, it's simpler than you think. And you know what else it is? Fun. Also, delicious! Despite the multiple steps, I highly recommend it for... Continue reading
Posted May 3, 2018 at The Wednesday Chef
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Last week, I took a little break from my everyday life. I packed a tote bag full of old New Yorker issues, some eye drops and a snack, snuck out of the house before anyone was awake, got in a... Continue reading
Posted May 2, 2018 at The Wednesday Chef
Any of the local varieties are fine for cooking, Elstar, Jonagored, Pinova, etc.
Um, YUM. Prune purée in this would be divine!
So glad you loved that cake! Enjoy your winter!
You mean, me write one?
Yay for the Southern Hemisphere!
Hey, good catch!
Thank you, darling xox
I LOATHE untoasted hazelnuts. Have you ever tried them toasted? They're totally, utterly different.
Ugh! Sending warm spring vibes your way!
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Reader! How are you? How’s the weather where you are? Here in Berlin, spring has sprung. The breezes are warm, the trees are blooming (the creamy magnolias are already on their way out, in fact, sob, but the frothy cherry... Continue reading
Posted Apr 20, 2018 at The Wednesday Chef
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Hi Magali! Do you have this issue with lemon cakes from US baking books only or all lemon cake recipes? I ask because European baking powder is different from American baking powder, which could be part of, if not the whole, problem. As for the oven, I always use the classic "Ober- und Unterhitze."
Toggle Commented Apr 6, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
Oh, how neat! Which one is his recipe?!
Toggle Commented Mar 27, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
In Berlin, I almost always buy Greek olive oil at a Greek wine store in Charlottenburg called Cava. I buy it in a big 5 liter tin for about 45 euros. I like the olive oil (he has two or three different brands, some organic, some not), I like supporting small olive farmers in Greece, and I like the price. When my mother has a bumper crop of olives, we actually get our own olive oil but that doesn't happen every year. So then we just buy this brand: https://www.google.de/search?q=olio+grezzo&client=firefox-b-ab&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjr7p-l5oLaAhVIr6QKHRc8CcAQ_AUICygC&biw=1380&bih=706#imgrc=HdFdX-wpGCy1iM: And I only buy extra-virgin...
Toggle Commented Mar 23, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
It's a pretty forgiving recipe - I would just use the juice of the whole orange!
Toggle Commented Mar 22, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
Yes, of course - but getting it out will be a little tricky. Just make sure you line the pan with parchment and have some overhang so that you can lift it out.
Toggle Commented Mar 22, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef
The recipe worked perfectly as written with US measurements - as I wrote in the post, you don't need to worry about converting to metric, it's a pretty forgiving recipe. So don't sweat it! I used large eggs.
Toggle Commented Mar 22, 2018 on Towpath's Olive Oil Cake at The Wednesday Chef