Cakes and cakes and more cakes
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Bryndons
PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: Small cakes in a sauce of wine, fruit, and nuts
ORIGINAL RECEIPT:
.xlix. Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, and make þer-of cakys, and let hem be þinne Inow; þan kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION:
Bryndons. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff.
MODERN RECIPE:
4 1/2 cups flour
2 cups sugar
1/2 cup (or more) cold water
few drops yellow food-coloring
1/4 tsp. salt
vegetable oil
1 bottle (750 mll) of an inexpensive sweet red wine
1 1/2 cups honey
1/2 cup red wine vinegar
few drops red food coloring
1 tsp. each pepper, cloves, & mace
1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
1 cup figs, diced
Simmer the figs in a little wine; set aside. Bring the wine & honey to a boil; reduce heat and skim off the scum until clean. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer.
In a separate bowl, mix together the flour, sugar, & salt. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp. Drain. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.
Second cake
Frutowr for Lentyn
PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic
DESCRIPTION: A fruit and almond milk cake
ORIGINAL RECEIPT:
Frutowr for Lentyn. Recipe flour & almondes mylk, & temper þam togyder; þan take fyges & rasyns of corance & fry þam with þe batour with oyle & tyrne þis & serof.
- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.
GODE COOKERY TRANSLATION:
Fritter for Lent. Recipe: flour & almond milk, & temper them together; then take figs & raisins of Corinth & fry them with the batter with oil & turn this & serve.
MODERN RECIPE:
1 cup Almond Milk
3/4 cup flour
2 Tbs. olive oil
1 cup sliced figs & currants
Mix the almond milk quickly with the flour into a pancake-like batter; do not overbeat. Adjust the batter as needed: if too thick, dilute with a little almond milk; if too thin, thicken with a little flour.
Heat the oil in a skillet; when hot, pour in 1/2 of the batter. Sprinkle the fruit over top, then cover with the remaining batter. Cook until brown underneath, then turn over to brown the opposite side. Serve whole or sliced.
OPTIONAL: garnish with honey or sugar.
If making more than one fritter, keep them warm before serving on the rack of a 250° F oven.
Seed Cake
PERIOD: England, 16th & 17th centuries | SOURCE: Book of Cookrye and The English Huswife | CLASS: Authentic
DESCRIPTION: A sweet seed cake
ABOUT THIS RECIPE:
This is an original recipe, based on cake receipts from A.W.'s Book of Cookrye (1591) and The English Huswife by Gervase Markham, 1615. These sources are not medieval, but this type of sweet, almost bread-like round cake was very common during the Middle Ages, and this recipe is an approximation of how this delectable may have been prepared during that earlier period. A round cake such as this is described in Chaucer's Canterbury Tales, where it is compared to the shape of the medieval round shield, the Buckler.
MODERN RECIPE:
1 ½ cups unbleached flour
1 cup cracked wheat flour
1 pkg. yeast
1/8 cup warm (100 degrees) ale
1/8 tsp. salt
4 oz. (1 stick) sweet butter
3/4 cup sugar
2 eggs, beaten
1 tbs. seed (crushed anise, caraway, coriander, cardamom, etc. - choose something flavorful & pleasant)
½ - 1 cup milk
Sift together the flours and salt; set aside in large bowl. Dissolve yeast in warm ale, along with 1/8 tsp. of the flour mixture. Cream together the butter and sugar. Beat in eggs and seeds. Make a well in the flour and add the dissolved yeast. Fold flour into yeast mixture, then fold in the butter. Slowly beat in enough milk to make a smooth, thick batter. Pour batter into an 8" round greased cake pan. Bake in middle of oven at 350° F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.
Magic Chocolate Cake - vegan
---------------
http://www.chooseveg.com/vegan-chocolate-cake.asp
What's magic about this cake? It contains no eggs, no dairy, and it's super easy to make. Another gem from Jennifer Raymond's The Peaceful Palate, this recipe never fails. It's decadent, moist, and dangerously delicious. Makes one 9-inch cake or 8 cupcakes. Doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.
INGREDIENTS:
1-1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 tsp. Salt
1 tsp. Baking soda
3 tablespoons cocoa powder
1 tsp. vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
INSTRUCTIONS:
Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
Chocolate Cream Frosting
Makes enough for one 9-inch cake or 8 cupcakes
INGREDIENTS:
2 tablespoon softened margarine (Earth Balance)
1-1/3 cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
INSTRUCTIONS:
Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
Gluten Free Cupcakes
from "Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz and Terry Hope Romero
Ingredients:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 Tbsp ground flax seed
1/3 cup corn flour or 1/3 cup almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions:
1. Preheat oven to 350°F and line muffin tray with cupcake liners.
2. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute until the tapioca flour is dissolved and the mixture is well emulsified.
3. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix really well on Medium-High for about 2 minutes.
4. Fill cupcake liners a little over 3/4 full.
5. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
Raspberry Blackout Cake with Ganache-y Frosting
courtesy Vegan with a Vengeance by Isa Chandra Moskowitz (2005), p 217-218
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 2/2 cups plain rice or soy milk
1/2 cup canola oil
1 (10 oz) jar raspberry preserves (reserve 1/2 cup for the batter)
2 tsp vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating and yumminess
Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with cooking spray. If you don’t have springform then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated . Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.
When the cakes have cooled fully, spread one layer of cake with a thin layer of the preserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a few raspberries in the center will finish it off. Makes 12 servings.
Chocolate Ganache-y Frosting
3/4 cup soy creamer (I use Silk Soy Creamer but if it’s not available plain soy milk will do)
6 tbsp nonhydrogenated margarine
10 oz semisweet chocolate chips
In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)
[Note: the frosting recipe makes about double what you'd need if you plan to just ice and not decorate much]
Bryndons
PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic
DESCRIPTION: Small cakes in a sauce of wine, fruit, and nuts
ORIGINAL RECEIPT:
.xlix. Bryndons. Take Wyn, & putte in a potte, an clarifyd hony, an Saunderys, pepir, Safroun, Clowes, Maces, & Quybibys, & mynced Datys, Pynys and Roysonys of Corauns, & a lytil Vynegre, & sethe it on þe fyre; an sethe fygys in Wyne, & grynde hem, & draw hem þorw a straynoure, & caste þer-to, an lete hem boyle alle to-gederys; þan take fayre flowre, Safroun, Sugre, & Fayre Water, and make þer-of cakys, and let hem be þinne Inow; þan kyte hem y lyke lechyngys, an caste hem in fayre Oyle, and fry hem a lytil whyle; þanne take hem owt of þe panne, an caste in-to a vesselle with þe Syrippe, & so serue hem forth, þe bryndonys an þe Sirippe, in a dysshe; & let þe Sirippe be rennyng, & not to styf.
- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.
GODE COOKERY TRANSLATION:
Bryndons. Take wine, & put in a pot, and clarified honey, sandalwood, pepper, saffron, cloves, mace, & cubebs, & minced dates, pine nuts and currants, & a little vinegar, & boil it on the fire; and boil figs in wine, & grind them, & pass through a strainer & add, and boil all together; then take flour, saffron, sugar, & water, and make cakes, and make sure they're thin; then cut them in thin slices, and put in oil, and fry a little while; then take them out of the pan, and place in a dish with the syrup, and so serve it, the Bryndons and the syrup, in a dish; & make sure the syrup is runny, & not too stiff.
MODERN RECIPE:
4 1/2 cups flour
2 cups sugar
1/2 cup (or more) cold water
few drops yellow food-coloring
1/4 tsp. salt
vegetable oil
1 bottle (750 mll) of an inexpensive sweet red wine
1 1/2 cups honey
1/2 cup red wine vinegar
few drops red food coloring
1 tsp. each pepper, cloves, & mace
1/2 cup each chopped dates, currants, & pine nuts (or slivered almonds)
1 cup figs, diced
Simmer the figs in a little wine; set aside. Bring the wine & honey to a boil; reduce heat and skim off the scum until clean. Add the vinegar, red coloring, pepper, cloves, mace, fruits, figs, & nuts, return to a boil, then reduce heat to a low simmer.
In a separate bowl, mix together the flour, sugar, & salt. Dye the water yellow with a few drops of coloring, then slowly work into the flour enough of the water to make a smooth dough, similar to pie pastry. Roll out on a floured board, then cut in strips about 1 inch wide and 4 inches long. In a deep skillet or pan, fry the strips in oil until lightly browned and very crisp. Drain. Place the cakes on a serving platter, then spoon on the fruits & nuts, being generous with the syrup. The yellow cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.
Second cake
Frutowr for Lentyn
PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic
DESCRIPTION: A fruit and almond milk cake
ORIGINAL RECEIPT:
Frutowr for Lentyn. Recipe flour & almondes mylk, & temper þam togyder; þan take fyges & rasyns of corance & fry þam with þe batour with oyle & tyrne þis & serof.
- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.
GODE COOKERY TRANSLATION:
Fritter for Lent. Recipe: flour & almond milk, & temper them together; then take figs & raisins of Corinth & fry them with the batter with oil & turn this & serve.
MODERN RECIPE:
1 cup Almond Milk
3/4 cup flour
2 Tbs. olive oil
1 cup sliced figs & currants
Mix the almond milk quickly with the flour into a pancake-like batter; do not overbeat. Adjust the batter as needed: if too thick, dilute with a little almond milk; if too thin, thicken with a little flour.
Heat the oil in a skillet; when hot, pour in 1/2 of the batter. Sprinkle the fruit over top, then cover with the remaining batter. Cook until brown underneath, then turn over to brown the opposite side. Serve whole or sliced.
OPTIONAL: garnish with honey or sugar.
If making more than one fritter, keep them warm before serving on the rack of a 250° F oven.
Seed Cake
PERIOD: England, 16th & 17th centuries | SOURCE: Book of Cookrye and The English Huswife | CLASS: Authentic
DESCRIPTION: A sweet seed cake
ABOUT THIS RECIPE:
This is an original recipe, based on cake receipts from A.W.'s Book of Cookrye (1591) and The English Huswife by Gervase Markham, 1615. These sources are not medieval, but this type of sweet, almost bread-like round cake was very common during the Middle Ages, and this recipe is an approximation of how this delectable may have been prepared during that earlier period. A round cake such as this is described in Chaucer's Canterbury Tales, where it is compared to the shape of the medieval round shield, the Buckler.
MODERN RECIPE:
1 ½ cups unbleached flour
1 cup cracked wheat flour
1 pkg. yeast
1/8 cup warm (100 degrees) ale
1/8 tsp. salt
4 oz. (1 stick) sweet butter
3/4 cup sugar
2 eggs, beaten
1 tbs. seed (crushed anise, caraway, coriander, cardamom, etc. - choose something flavorful & pleasant)
½ - 1 cup milk
Sift together the flours and salt; set aside in large bowl. Dissolve yeast in warm ale, along with 1/8 tsp. of the flour mixture. Cream together the butter and sugar. Beat in eggs and seeds. Make a well in the flour and add the dissolved yeast. Fold flour into yeast mixture, then fold in the butter. Slowly beat in enough milk to make a smooth, thick batter. Pour batter into an 8" round greased cake pan. Bake in middle of oven at 350° F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before turning onto a cake rack.
Magic Chocolate Cake - vegan
---------------
http://www.chooseveg.com/vegan-chocolate-cake.asp
What's magic about this cake? It contains no eggs, no dairy, and it's super easy to make. Another gem from Jennifer Raymond's The Peaceful Palate, this recipe never fails. It's decadent, moist, and dangerously delicious. Makes one 9-inch cake or 8 cupcakes. Doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.
INGREDIENTS:
1-1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 tsp. Salt
1 tsp. Baking soda
3 tablespoons cocoa powder
1 tsp. vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
INSTRUCTIONS:
Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
Chocolate Cream Frosting
Makes enough for one 9-inch cake or 8 cupcakes
INGREDIENTS:
2 tablespoon softened margarine (Earth Balance)
1-1/3 cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
INSTRUCTIONS:
Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
Gluten Free Cupcakes
from "Vegan Cupcakes Take Over The World" by Isa Chandra Moskowitz and Terry Hope Romero
Ingredients:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup tapioca flour
2 Tbsp ground flax seed
1/3 cup corn flour or 1/3 cup almond flour
1/2 cup white rice flour
1/2 cup quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Directions:
1. Preheat oven to 350°F and line muffin tray with cupcake liners.
2. In a large mixing bowl combine soy milk, canola oil, sugar and extracts. Mix with an electric mixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute until the tapioca flour is dissolved and the mixture is well emulsified.
3. Add the corn flour, white rice flour, quinoa flour, baking powder, baking soda and salt. Mix really well on Medium-High for about 2 minutes.
4. Fill cupcake liners a little over 3/4 full.
5. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.
Raspberry Blackout Cake with Ganache-y Frosting
courtesy Vegan with a Vengeance by Isa Chandra Moskowitz (2005), p 217-218
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 2/2 cups plain rice or soy milk
1/2 cup canola oil
1 (10 oz) jar raspberry preserves (reserve 1/2 cup for the batter)
2 tsp vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating and yumminess
Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with cooking spray. If you don’t have springform then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated . Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.
When the cakes have cooled fully, spread one layer of cake with a thin layer of the preserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a few raspberries in the center will finish it off. Makes 12 servings.
Chocolate Ganache-y Frosting
3/4 cup soy creamer (I use Silk Soy Creamer but if it’s not available plain soy milk will do)
6 tbsp nonhydrogenated margarine
10 oz semisweet chocolate chips
In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)
[Note: the frosting recipe makes about double what you'd need if you plan to just ice and not decorate much]
