Truthfully, I only wanted to bake Krantz Cake because I fell in love with the photos when I first picked up a copy of Jerusalem: A Cookbook. In reality, yeasted breads make me a nervous wreck.
I read the words yeast, knead, rise, and roll and I shy away. When you mess up yeasted bread, your mistakes are apparent immediately. There’s no way of hiding the fact that you didn’t let your dough rise completely, roll your dough out evenly, or let your bread bake completely leaving you with a stretchy/gummy interior. I don’t like my mistakes glaring at me… I like to hide my mistakes and pretend they don’t exist.
But rather than pretending my mistakes don’t exist, as healthy as that may be, I decided to learn from my failures and attempt to bake a yeasted cake last week— Krantz Cake, to be exact. This is my Mount Everest.
I’ve loved every recipe I’ve ever made from this cookbook and Krantz Cake is no exception. It’s a tender, subtly sweet, brioche-like bread filled with smooth dark chocolate and nuts for a delightful crunch in every bite. It is a slightly messy and complicated process and requires your attention, patience, and time…
The entire prep takes two days, but a lot of that is waiting for the dough to rise and then a bit of rolling, trimming, and twisting. I also took photos of every single step so that elongated the process, but I found using a picture tutorial extremely helpful! All those phrases about logs, cigar rolling, plaiting, braiding, etc. can get confusing so I wanted to include that in my post, as well!
Even if your twisting skills aren’t on point, the cakes will still turn out stunning and immensely satisfying. Luckily, you can never go too wrong with a cake saturated in a generous amount of simple syrup and filled with layers of chocolate and nuts.
I followed the recipe exactly and I absolutely loved the finished product (Note: I could not stop eating). But I do, however, have a few notes for the next time I make this… First, I absolutely hate flouring my kitchen counters, it always leaves a huge mess and I like to avoid cleaning whenever possible. I rolled my dough out on a floured half-sheet baking pan (18 by 13 inches), which I found very convenient (without all the rulers) when rolling the dough out 15 by 11 inches. The dough rolls out very nicely so you don’t have any issues with the dough sticking to the pan and it’s also a lot easier to clean than your entire kitchen counter.
Second, it is a lot easier to spread your filling and cut your dough in half when your chocolate is smooth and thoroughly melted. Depending on how quickly you work, your chocolate mixture may have hardened by the time you begin rolling your second cake, so quickly reheat your chocolate using the double boiler method so you don’t burn/overcook the chocolate!
Third, this might just be a personal issue because my oven is inconsistent, but I found my cakes to brown very quickly in the oven. They didn’t overcook, but they didn’t have that light golden brown crust I was hoping for. In order to avoid this, just check on your bread periodically and if you find it browning too quickly, tent it with aluminum foil (I was simultaneously making diner when I made these so I wasn’t as vigilant as I should have been).
Last but not least, if you can, try to wait to eat them until the next day when the syrup has fully saturated the cake. It is absolutely divine and completely worth the wait. Happy Baking! Conquer the yeast!
Krantz Cake recipe from Jerusalem: A Cookbook:
4 cups / 530 grams all-purpose flour, plus extra for dusting
½ cup / 100 grams superfine sugar
2 teaspoons fast-rising active dry yeast
Grated zest of 1 small lemon
3 extra-large free-range eggs
½ cup / 120 millilitres water
Rounded ¼ teaspoon salt
2/3 cup / 150 grams unsalted butter, at room temperature, cut into ¾-inch / 2 centimeter cubes
Sunflower oil, for greasing
Scant ½ cup / 50 grams confectioners’ sugar
1/3 cup / 30 grams best-quality cocoa powder
4 ounces / 130 grams good-quality dark chocolate, melted
½ cup / 120 grams unsalted butter, melted
1 cup / 100 grams pecans, coarsely chopped (I used pistachios!)
2 tablespoons superfine sugar
2/3 cup / 160 millilitres water
1 ¼ cups / 260 grams superfine sugar
- To make the dough, place the flour, sugar, yeast, and lemon zest in a stand mixer fitted with the dough hook and mix on low speed for 1 minute. Add the eggs and water and mix on low speed for a few seconds, then increase the speed to medium and mix for 3 minutes, until the dough comes together. Add the salt and then start adding the butter, a few cubes at a time, mixing until it is incorporated into the dough. Continue mixing for about 10 minutes on medium speed, until the dough is completely smooth, elastic, and shiny. During the mixing, you will need to scrape down the sides of the bowl a few times and throw a small amount of flour onto the sides so that all of the dough leaves them.
- Place the dough in a large bowl brushed with sunflower oil, cover with plastic wrap, and leave in the fridge for at least half a day, preferably overnight.
- Grease two 2 ¼-pound / 1 kilograms loaf pans (9 by 4 inches / 23 by 10 centimeters) with some sunflower oil and line the bottom of each pan with a piece of waxed paper. Divide the dough in half and keep one-half covered in the fridge.
- To make the filling, mix together the confectioners’ sugar, cocoa powder, chocolate, and butter. You will get a spreadable paste. Roll out the dough on a lightly floured surface into a rectangle measuring 15 by 11 inches (38 by 28 centimeters). Trim the sides to make them even, and then position the dough so that a long side is closest to you. Use an offset spatula to spread half the chocolate mixture over the rectangle, leaving a ¾-inch / 2 centimeter border all around. Sprinkle half the pecans on top of the chocolate, and then sprinkle over half the superfine sugar.
- Brush a little bit of water along the long end farthest away from you. Use both hands to roll up the rectangle like a roulade, starting from the long side that is closest to you and ending at the other long end. Press to seal the dampened end onto the roulade and then use both hands to even out the roll into a perfect thick cigar. Rest the cigar on its seam.
- Trim about ¾-inch / 2 centimeters off both ends of the roulade with a serrated knife. Now use the knife to gently cut the roll into half lengthwise, starting at the top and finishing at the seam. You are essentially dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. With the cut sides facing up, gently press together one end of each half, and then lift the right half over the left half. Repeat this process, but this time lift the left half over the right, to create a simple, two-pronged plait. Gently squeeze together the other ends so that you are left with the two halves, intertwined, showing the filling on top. Carefully lift the cake into a loaf pan. Cover the pan with a wet tea towel and leave to rise in a warm place for 1 to 1½ hours. The cake will rise by 10 to 20 percent. Repeat the whole process to make the second cake.
- Preheat the oven to 375°F / 190°C, making sure you allow plenty of time for it to heat fully before the cakes have finished rising. Remove the tea towels, place the cakes on the middle rack of the oven, and bake for about 30 minutes, until a skewer inserted in the center comes out clean. While the cakes are in the oven, make the syrup.
- To make the syrup, Combine the water and sugar in a saucepan, place over medium heat, and bring to a boil. As soon as the sugar dissolves, remove from the heat and leave to cool down. As soon as the cakes come out of the oven, brush all of the syrup over them. It is important to use up all the syrup. Leave the cakes until they are just warm, then remove them from the pans and let cool completely before serving.
February is probably my least favorite month. The holidays are long over and “holiday weight gain” isn’t a viable excuse anymore and all I’m left with is short days, cold winds, and winter jackets. Thank goodness it’s a short month.
By the time March comes around all I can think about is the changing of seasons. The sun rises a little earlier, the weather warms up just enough so I don’t need to wear my heaviest of winter coats, and the vendors start selling fruit other than apples, pears, and citrus fruits… It’s still winter, but at least I have the promise of spring.
Regardless of the season, there is always an abundance of lemons in Italy, but for me, they are the perfect transitional fruit from winter to spring. They’re bright, sunny, and cheerful and remind me of lemonade stands, tea parties, and picnic blankets… all things I hope to do come spring… In anticipation of spring, sundresses, fresh blooms, and a change of seasonal produce, I made Lemon Bars.
Lemon Bars are a simple and classic dessert with a shortbread crust and a smooth, sweet, and tart filling. Some recipes use condensed milk or cream cheese to make a less tart and creamy filling, but I personally love the traditional sour and lip-puckering filling, which is why I love this recipe! If you love the tanginess and tartness of lemons, then this is definitely your go-to Lemon Bar recipe. This filling is TART and will surely wake up your taste buds. If you are serving these to a crowd, be sure to cut your Lemon Bars into small bite-sized triangles and dust it with powdered sugar to cut the tartness since some people might find the tartness and lemon taste overwhelming… Weaklings.
Spring may not be here until March 20th, but at least you can brighten your day with these Lemon Bars until then! Now, if you’ll excuse me, I have to change into sweats and watch Gossip Girl all day since I refuse to go outside until the sun shines again.
Lemon Bars recipe by Ina Garten:
For the crust:
½ pound unsalted butter, at room temperature
½ cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F and prepare a 9 by 13 by 2-inch baking sheet with parchment paper.
- To make the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into prepared baking sheet, building up a ½-inch edge on all sides. Chill for 20-30 minutes.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- To make the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
- Cut into triangles and dust with confectioners’ sugar.
I don’t mess around with Banana Bread recipes. I’ve already coined my mom’s recipe as “The BEST Banana Bread” so there really is no reason to tinker with it…. unless I can’t find sour cream.
As much as it kills me, I had to substitute Greek yogurt for the sour cream and the results were… noteworthy. Like, my friends devoured it within seconds and Tony, who hates bananas and attempts to only eat dessert on the weekends, was eating this for breakfast at 8AM on a Monday.
stubborn loyal person so my mom’s recipe still remains “The BEST Banana Bread,” but this version… this version was pretty amazing, especially for something that replaces sour cream with a healthy ingredient. However, I didn’t want anyone to think I was trying to post a healthy dessert so I added a healthy serving of Brown Sugar Crumble on top. It’s not optional. This crumble kind of makes the bread.
If you’re looking to eat healthy, then you probably shouldn’t be eating dessert in the first place, but this bread– full of bananas and protein-packed Greek yogurt is surely a decent runner-up and a lot more fun than no dessert at all ;).
Brown Butter Banana Bread by The Bite-Sized Baker:
1 cup sugar
6 tablespoons butter, room temperature
2 eggs, room temperature
4 ounces full-fat Greek yogurt, room temperature
4 ounces milk, room temperature
1 teaspoon vanilla extract
1 ½ cups ripe bananas, mashed (3-4 bananas)
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
Brown Sugar Crumble:
¼ cup brown sugar, packed
¼ cup flour
2 tablespoons butter, room temperature
- To brown butter, place butter (8 tablespoons) in a small saucepan and cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and set aside.
- To make the brown sugar crumble, combine brown sugar, flour, and 2 tablespoons of the browned butter in a small bowl using your fingers until it resembles coarse crumbs and set aside.
- Preheat oven to 350 degrees F. Prepare one loaf pan.
- To make banana bread, in a stand mixer with a paddle attachment, beat sugar and butter until light and fluffy. Add the eggs one at a time, blending well after each addition. Add baking soda, Greek yogurt, milk, and vanilla and blend well.
- In a separate bowl sift together flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the mashed bananas.
- Pour into prepared loaf pan, sprinkle crumble generously over, and bake until top is brown and a toothpick comes out clean, 45-55 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
I’ve made a lot of silly and impulsive purchases in my life… Namely, in the kitchen department.
A quick fling with a double-bladed curved knife when I was obsessed with making all salads “chopped,” a gold Madeleine pan that I’ve used a total of two times, three different kinds of ice cream scoopers that sit in a drawer because I never actually eat ice cream with the intention of eating an entire bowl (I prefer to eat it straight out of the container with a spoon and standing in front of the freezer while constantly telling myself, “One last bite!”). A dozen milkshake cups… because who doesn’t make milkshakes regularly for 12 people? A mini cupcake pan, which isn’t that ridiculous, I just never use it and it irks me to my core. A 50-piece cake decorating kit, an endless edge brownie pan, a football-shaped cake pan, a mango pitter, a honey dipper, pretzel rod molds, six different tart pans, mini brioche pans, the list goes on… All things I simply could not live without at the time.
Thankfully, my poorly thought out kitchen includes 15-foot cabinets that I am unable to use unless I whip out an actual ladder so the majority of my impulsive kitchen purchases just sit in the cabinet… collecting dust until I open the cabinet door to throw in some other useless kitchen tool I impulsively bought that week.
My Lodge Cast Iron Skillet does not fall into that category and is one of the best kitchen purchases I’ve ever made. I was in college at the time when I bought it and thought a $70.00 purchase for a 15-inch skillet just seemed irresponsible, so I wimped out and only spent $37.00 for the 12-inch skillet… this was my one regret. But then again I didn’t know I would end up living with a man who regularly eats 2 pounds of meat in one sitting. If you’re a normal human being with a normal appetite, the 12-inch skillet comfortably feeds 3-4 people, whether it’s 6 chicken thighs, 4 burgers, or 20 meatballs.
I use my cast iron skillet probably 4-5 times a week… It just sits on my kitchen counter most days because I am either too lazy to reorganize my small pantry (that I can regularly access without a ladder) to make space for it ooor I just use it THAT frequently! I roast whole chickens, pan-sear chicken thighs, roast pork tenderloin, fry/bake steak… I’ve even baked a cast-iron Peach Brown Butter Buckle (which was absolutely amazing and as soon as peaches are in season, I’ll be blogging it) and Chocolate Chunk Skillet Cookie in this bad boy.
Yesterday, I made Chicken with Caramelized Onion and Cardamom Rice from the beloved Jerusalem: A Cookbook in my cast-iron skillet and as always, it did not disappoint. Unfortunately, since I could only fit 6 chicken thighs in my 12-inch skillet, Tony ate the entire thing while I ate leftovers from the night before. But he was doing the happy dance at the table while eating it so I knew I had to recreate this dish to blog… and to eat… since Tony is leaving town tomorrow. Yipeee! No sharing for me!
This is a comfort meal for the masses! It’s a simple, warm, and fragrant one-pot meal that you can prepare and serve in less than an hour. It will make you want to eat the entire thing with a wooden spoon straight from the stove or do the happy dance while sitting at the table.
Chicken with Caramelized Onions and Cardamom Rice from Jerusalem: A Cookbook:
3 tablespoons sugar (40 grams)
2 ½ tablespoons barberries, or use currants (25 grams)
4 tablespoons olive oil
2 medium onions, thinly sliced (2 cups/250 grams)
2 ¼ pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered
Salt and freshly ground black pepper
10 cardamom pods
Rounded ¼ teaspoon whole cloves
2 long cinnamon sticks, broken in two
1 2/3 cups basmati rice (300 grams)
2 ¼ cups boiling water (550 milliliters)
1 ½ tablespoons flat-leaf parsley leaves (5 grams), chopped
½ cup dill leaves (5 grams), chopped
¼ cup cilantro leaves (5 grams), chopped
1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional)
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.