Happy Rosh Hashanah! Apologies that I’m a little late on that wish. 🙂 I thought that this week’s scheduled recipe from the “Rose’s Alpha Bakers” project would be a good one to give to Gilad for this month’s baked treat from last year’s Movember charity auction. I sent him a quick note, and asked how he would feel about honey cake. The answer was “Sounds good. Just in time for Rosh Hashanah (Jewish new year) ;)” Perfect, I figure. After a little help from Evil Cake Lady, I figured out that the only thing I didn’t have on hand was oranges for juicing, so I picked those up on the way home after the gym on Thursday night, then baked this on Friday morning. This is a super quick and easy recipe, and it smelled amazing.
On Saturday afternoon, when I pulled the first batch of this week’s Baking Bible recipe out of the oven, I thought, “That can’t be right.” While the first batch cooled, so that I could shape the next batch, out of habit, I grabbed my phone to browse Facebook, while I waited. Oh, look! Somebody’s posted in the “Rose’s Alpha Bakers” FB group. I tap it, read the post, and think, “Huh, at least I’m not alone!” The cookies, according to the recipe, are supposed to be light, crisp, and airy. Mine were… crisp, flat, and full of holes.
Let me preface this post by saying: I can’t stand coffee. I like the smell (I have since I was a kid), but the taste is just awful. Even flavoured coffees just don’t do it for me. That being said, this week’s selection with the Heavenly Cake Bakers is a génoise with coffee three ways, and I’ll admit to having enjoyed it. There’s instant espresso powder in the génoise, then it’s brushed with a coffee liqueur syrup, and frosted with a whipped mocha ganache. Relatively simple ingredients, and a simple procedure, if you’ve been baking along. I think this is the 4th génoise we’ve made. It’s pretty similar to a chiffon, and we’ve made 3 of those, so far. Or at least, I have. Let’s bake!
Eggs, clarified butter, vanilla, sugar, flour, espresso powder, and a prepared pan. The eggs are from my aunt’s hens. I love baking with these!
Grandpa celebrated his 89th birthday on April 17. I called Grandma up a couple nights earlier and asked if I could bring a cake: “Well, sure. That will save me having to bake something. I had thought, ‘maybe I could ask Kristina to bake a cake,’ but I know how busy you are.” Perfect! Coffee Chiffonlets were coming up in the heavenly cake bakers’ schedule, and if I know anything about my grandfather, it’s that he loves his coffee. It was almost a guarantee that he would love this cake.
I’ll state right up front that I don’t really like pecans, and I absolutely abhor coffee (though I don’t mind the smell of it). That’s why I decided to make this week’s heavenly cake. That makes no sense, you say? Well, my logic goes like this: Rose’s recipes have a tendency to change peoples’ minds about certain flavour combinations. See posts from the other members of the group about the instant tea in the ganache from last week’s cake for an example.