A New Napa Cuisine by Christopher Kostow

Author:Christopher Kostow [Kostow, Christopher]
Language: eng
Format: epub
ISBN: 978-1-60774-595-2
Publisher: Ten Speed Press
Published: 2014-10-13T16:00:00+00:00

FOR THE CARAWAY CAKE:

Preheat the oven to 325°F (165°C). Line a quarter sheet pan with parchment paper and spray the paper with nonstick cooking spray. Combine the butter and muscovado sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until the butter is slightly aerated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl, add the molasses, and mix on low speed until smooth. Using a tamis, sift together the flour, ginger, caraway, and baking soda into a bowl. On medium speed, add the flour mixture to the butter mixture in three batches at short intervals to avoid overmixing the flour. Using a rubber spatula, fold in the coconut and canola oil just until evenly incorporated.

Pour the batter into the prepared sheet pan and smooth the surface. Bake the cake for 12 to 15 minutes, until the center springs back when lightly pressed with a fingertip. Let cool to room temperature in the pan, then invert the pan and peel the parchment away. Cut into roughly 1-inch (2.5-centimeter) cubes. Store the cubes in an airtight container in the refrigerator.

Gather up the trim left over from cutting the cubes, spread on a dehydrator tray, and dehydrate at 125°F (52°C) for 6 hours, until dried. Transfer to a food processor and pulse until uniform crumbs form. Store the crumbs in an airtight container with silica gel packets at room temperature.

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