|FFWD ~ Ispahan Loaf Cake|
This week my French Friday post is a make up. It also participates with Food Revolution Day!
Today is Jamie Oliver's fourth annual Food Revolution Day! It’s a day of global awareness and action, created by Jamie Oliver and the Jamie Oliver Food Foundation. It’s all about getting people inspired, to learn about the food they eat, and how to cook it! It’s also about getting our children to make healthy choices.
I have five grandchildren, who are all quite savvy in the kitchen. My grandsons make fresh fruit smoothies, for after school snacks, choosing fruits they delight in! My granddaughter may be a chip off my block. A future Food Blogger, she is baking her way through the “Tate’s Cookbook”. She likes bringing the treats she bakes to her classmates at school. She is eleven! I am such a lucky grandma. My children are teaching their children to eat healthy, to enjoy their food, and how to prepare it.
|Or you could call it my nemesis|
My grandchildren and I have cooked and baked together many times! We’ve made pies, cookies, bread, crepes and other wonderful treats! They are the lucky ones. Thanks to their moms and dads, they are learning about food early!
Mardi, our Dorista Food Revolution Ambassador, asked us to choose a recipe from “Around My French Table”, and write about what we’ve learned from it! I chose a recipe that has been my nemesis! What I learned from it? To persevere!
|Our next little foodie…taking photos of her pies!|
I’m quite intrigued by exotic flavors! They are the flavors I grew up with. The flavors of Lebanon and the Middle East! They are also the flavors that bring back memories of my grandmothers’ kitchen. Orange blossoms and rosewater are used in pastries throughout the Middle East. When I read, the Ispahan cake was chosen for our French Friday rotation…I was so in!!
|The not-so pretty first loaf|
Pierre Herme is the pastry chef who inspired this cake, and started the rose-raspberry craze in France.
I referred to this cake as my nemesis because, when it was picked way back in March 2013, I made it twice. Both times it took me down! The first time, as I attempted to turn it out of the pan, it fell, and broke into pieces. The second time, it came out fine, but I had used almond meal instead of flour (a bad choice). The cake came out brown, not the pretty yellow that I was hoping for. Here is one more attempt, and I think I finally got it! Happy Friday everyone! And Happy Food Revolution Day!
|I made this delicious Rose Syrup…you can find the recipe on Epicurious|
Ispahan Loaf Cake
by Dorie Greenspan from “Around My French Table"
Note: This cake calls for Rose Syrup, NOT Rose Water!
2.5 tbsp Rose Syrup
2 tbsp whole milk
2 C almond flour
1 C confectioner's sugar
3 large eggs, separated, plus 1 large egg at room temp
2.5 tbsp sugar
1 1/2 sticks unsalted butter
1/4 tsp rose extract
1/2 C plus 1 tbsp all-purpose flour
1 pint raspberries (but I didn't use that many)
Center a rack in oven, preheat to 350. Butter a 9x5 loaf pan and dust with flour.
Stir rose syrup into milk.
Put almond flour and confectioner's sugar in a sieve set over a bowl and stir to pass them through. Or, if you're me, just put them in a bowl. Whisk together.
Beat egg whites in another bowl until they start to hold their shape, then gradually add the sugar, beating until the whites hold "firm, glossy peaks". Slide the egg whites into another bowl (and don't worry about cleaning the mixing bowl before carrying on).
Put almond-flour mixture and butter into mixer bowl and beat for 3 minutes or until very smooth.
Working at med speed, add egg yolks one at a time, beating for a minute after each. Then beat in whole egg.
Add rose-flavored milk and rose extract and beat one more minute.
Give the egg whites a quick whisk and stir 1/4 - 1/3 of them into the batter. With a spatula, and a "light touch", alternately fold in remaining whites and all-purpose flour into batter, "as quickly and gently as you can, folding in flour in 3 additions and whites in 2".
Scrape 1/3 of batter into prepared loaf pan, spread to even it.
Make 3 rows of raspberries down the length of the pan - dont let berries touch the sides - and then cover with half the remaining batter.
Make 3 more rows of berries, top with last of batter.
Lower oven to 300 and bake for 55-65 min or until a knife comes out clean.
Transfer to cooling rack, let rest 3 min. Unmold, invert, let cool to room temp.