Nice Dessert Recipes For Kids photos

Some cool dessert recipes for kids images:

Lemon-Lime Poppyseed Baby Cakes

Image by djwtwo
I’ve held off baking for the last few weeks, partly because I’ve had other things to do on the weekend and partly because I was trying to recover from a March and April where I went through nearly 10 pounds of butter. But, after spotting the set of mini bundt pans I grabbed on a whim several months ago and still hadn’t used, back to the kitchen I went.

Consulting my copy of Michael Ruhlman’s Ratio once more, starting with the 1 part flour : 1 part fat : 1 part egg : 1 part sugar sponge cake ratio, this is what I came up with. While most of these will serve as dessert tomorrow evening, I shared one with the kids tonight after dinner: the soaking in the ginger-lime syrup and the butter-olive oil blend make for a moist, tender cake, with the sweetness nicely offset by the acid from the lemons and limes.

Since the weather here in New England broke a few days earlier than was forecast, I set things up in the back yard to take advantage of late afternoon light to shoot these.

Ingredients

2 lemons
2 limes
3 large eggs plus 1 egg yolk
6 oz. sugar
3/4 tsp. salt
1 tsp. vanilla
4 oz. (1 stick) unsalted butter
2 oz. olive oil
6 oz. all-purpose flour
1/2 oz. poppy seeds
1 tsp. baking powder
1/2 tsp. ground cardamom
5 oz. Fiona’s Fancy Ginger-Lime Syrup
confectioners sugar

Directions

Preheat your oven to 350°F. Set a pan of water large enough to hold the bottom of your mixer bowl to simmer on the stovetop.

Start by zesting the lemons and limes, then juice them. Combine the lemon and lime juices and set aside. You should have about 1/3 c. of juice, total.

Melt the butter and combine with the oil, set aside to cool.

In your mixer bowl, combine the eggs, sugar, salt, vanilla, and 2 tbl. of the lemon-lime juice. Set over the simmering water and whisk until the mixture is body temperature and the sugar begins to dissolve, a minute or so. Remove from the heat, and beat at high speed with the whisk attachment of your mixer until light and tripled in volume, 4 or 5 minutes or so.

Sift together the flour, cardamom, baking powder, and poppy seeds. Fold the dry ingredients into the egg mixture just until no dry streaks remain, then fold in the butter and oil mixture until combined.

Portion equally into six mini bundt pans sprayed with cooking oil. Bake for 20-22 minutes, until a toothpick comes out clean, then remove from the oven and cool for 2-3 minutes.

Combine 1 oz. of the reserved lemon-lime juice with 5 oz. of the ginger-lime syrup to thin it a bit.

Carefully check to be sure that the cakes release from their pans, but don’t remove them yet. Poke the bottom of the cakes several times with a skewer or toothpick, then carefully add 1 oz. of the thinned syrup to each one to soak it (add in small increments, and give the cakes time to absorb the syrup.) Allow to cool completely, then remove from the cake pans.

You should still have about an ounce of the lemon-lime juice left. Add enough confectioners sugar to this to make a thick glaze that will run slowly off of a spoon. Spoon the glaze over the top of each cake, allowing it to run down the sides. The glaze will set up fairly quickly, after which you can serve the cakes.

(If you don’t want to go through the trouble of making up the ginger-lime syrup, a simple syrup thinned with the lemon and lime juice should substitute reasonably well, but I’d consider adding 1 tbl. of grated fresh ginger to the cake batter.)

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