I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.
These are on the front cover of Food52’s baking book from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.
You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.
It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.
Now, even though in the recipe’s intro it talks about how this is the 35th version of these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?
It’s been so invigorating having my cooking mojo back but let’s face it, cooking dinners tends to focus on the functional in this house and I just had a hankering to make something requiring a bit of technical skill and that was a little bit fancy.
I was rearranging my cookbook bookshelf and the June July copy of Donna Hay fell out with this on the cover. I basically had to make it immediately. I swapped out the white chocolate for milk because it was all I had and the mousse probably didn’t set as well as it should have because I didn’t have enough whipped cream. I also used almond meal instead of hazelnut meal because it was what i had in the cupboard. But guess what, it was BLOODY DELICIOUS.
It’s not technically challenging, but there are steps and waiting/cooling times so go in with that knowledge.
I have a very large soft spot for cakes that have a streusel/crumble topping on them. It’s located between my boobs and nether parts and expands with little effort and is sometimes affectionately referred to as Terry. Terry Tummy. Terence when I’m fed up with the reality I can not eat whatever I want whenever I want without ‘issues’ ensuing.
This recipe comes from my MIL who used to make it a lot apparently. I am dirty with her that ‘a lot’ was clearly happening a long time ago because she hasn’t made it while I’ve been part of the family. And that’s 16 years. Just kidding. I have been looking for this kind of recipe for months, so when she brought it out at a family lunch the other day, I was stoked.
Coffee Streusel Cake
250g butter, softened
1 cup caster sugar
1 tsp vanilla
2 cups plain flour
1 tsp baking powder
1/2 tsp bi-carb
1 cup sour cream
1 cup nuts, chopped (I used pecans but walnuts or macadamias would work)
1 cup brown sugar
1 tsp cinnamon
Preheat oven to 180C and grease and flour a 26cm springform tin
Cream the butter and sugar until light and fluffy
Add the eggs one at a time and the vanilla
Fold in the dry ingredients, alternating with the sour cream
Combine the nuts with the brown sugar and cinnamon
Spoon half the batter into the cake tin and spread to the edges (the cake batter is quite thick)
Top with half the nut/sugar mixture
Spoon over remaining cake batter, then top with remaining nut/sugar mixture.
Bake for about 45-50 minutes or until cooked when tested.
Next time I’m going to ever so slightly cut the top layer of nut/sugar/cinnamon into the batter with a palette knife.