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Julia Child's Reine de Saba
by
Signe Johansen
Calificación: 4.0
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%20summers%20spent%20in%20New%20England%20meant%20we%20accumulated%20quite%20a%20few%20classic%20American%20cookbooks,%20but%20Child%20really%20was%20in%20a%20league%20of%20her%20own%3C/p%3E%3Cp%3EPatrician,%20francophile%20and%20in%20possession%20of%20an%20extraordinary%20voice%20that%20bordered%20on%20comical,%20Julia%20Child%20was%20a%20salt-of-the-earth%20sort%20of%20woman,%20that%20breed%20of%20tough%20cookies%20who%20were%20unconventional%20and%20ever%20so%20slightly%20eccentric.%20I%20like%20Child%20for%20what%20she%20represented:%20a%20smart,%20self-assured%20woman%20who%20was%20didactic%20and%20a%20true%20enthusiast%20for%20all%20things%20French,%20her%20integrity%20as%20a%20cookery%20writer%20lay%20in%20her%20singular%20dedication%20to%20a%20craft%20and%20perfecting%20the%20techniques%20inherent%20in%20classic%20French%20cooking.%20This%20is%20rather%20quaint%20in%20our%20age%20of%20instant%20gratification,%20in%20which%20food%20is%20entertainment%20and%20we're%20constantly%20bombarded%20with%20bland%20cookery%20books%20and%20banal%20TV%20programmes%3C/p%3E%3Cp%3EAnyway,%20enough%20eulogising%20about%20Julia%20Child.%20You%20can%20read%20more%20about%20her%20in%20the%20following%20features:%20AA%20Gill's%20piece%20here%20in%20the%20Sunday%20Times,%20Michael%20Pollan's%20New%20York%20Times%20article%20and%20another%20Times%20article%20on%20the%20business%20of%20cookbooks%20finally%20this%20piece%20in%20last%20month's%20Vanity%20Fair%20is%20well%20worth%20a%20read.%20If%20you're%20a%20keen%20bean%20have%20a%20look%20at%20Child's%20cookery%20programmes%20on%20YouTube%3C/p%3E%3Cp%3EWithout%20further%20ado,%20here's%20a%20recipe%20from%20'Mastering%20the%20Art%20of%20French%20Cooking'%20for%20her%20favourite%20chocolate%20cake:%20the%20Reine%20de%20Saba%20or%20Queen%20of%20Sheba...a%20cake%20as%20robust%20and%20full%20of%20character%20as%20the%206ft%201%22%20Child%20was%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20180%20C.%20Lightly%20oil%20and%20dust%20with%20flour%20a%2020cm%20diameter%20cake%20tin%3C/p%3E%3Cp%3EPlace%20the%20chocolate%20in%20a%20heatproof%20bowl%20over%20a%20saucepan%20of%20simmering%20water,%20allow%20to%20melt%20and%20cool%3C/p%3E%3Cp%3EIn%20a%20large%20bowl%20cream%20the%20butter%20and%20add%20the%20sugar,%20creaming%20until%20light%20and%20fluffy.%20Add%20the%20egg%20yolks,%20one%20at%20a%20time,%20mixing%20well%20after%20each%20addition.%20Then%20add%20the%20melted%20chocolate%20and%20coffee/rum/or%20brandy.%20In%20a%20separate%20bowl%20whisk%20the%20egg%20whites%20with%20a%20pinch%20of%20salt%20until%20stiff%20peaks%20form,%20then%20add%20a%20spoonful%20of%20sugar%20and%20whisk%20to%20stuff%20peak%20again.%20Add%20a%20spoonful%20of%20the%20egg%20white%20to%20the%20chocolate%20mixture%20to%20break%20it%20up%20and%20then%20add%20the%20flour%20and%20ground%20almonds.%20Add%20the%20remainder%20of%20the%20egg%20white%20mixture%20to%20the%20large%20bowl,%20stirring%20through%20with%20either%20a%20large%20spatula,%20a%20la%20Child's%20method,%20or%20with%20a%20large%20metal%20spoon.%20Use%20figure%20of%20eight%20motions%20and%20fold%20in%20the%20eggwhite%20to%20the%20cake%20mixture%20with%20a%20gentle%20motion.%20If%20you're%20heavy-handed%20you'll%20knock%20all%20the%20air%20out.%20Better%20to%20have%20some%20pockets%20of%20flour%20or%20egg%20mixture%20dotted%20through%20the%20mixture%20then%20to%20be%20over-zealous%20about%20distributing%20all%20the%20ingredients%3C/p%3E%3Cp%3EPour%20this%20into%20your%20cake%20tin%20and%20bake%20on%20the%20middle%20oven%20shelf%20for%2025-30%20minutes.%20The%20cake%20is%20ready%20when%20it's%20spongy%20to%20the%20touch,%20doesn't%20wobble%20anymore%20and%20a%20skewer%20inserted%20comes%20out%20clean%3C/p%3E%3Cp%3ELet%20the%20cake%20cool%20on%20a%20wire%20rack,%20then%20decorate%20as%20you%20wish.%20Child%20made%20a%20rich%20chocolate%20and%20butter%20icing%20which%20goes%20well,%20but%20I%20just%20dusted%20some%20cocoa%20powder%20on%20top%3C/p%3E%3Cp%3E*%20If%20you're%20gluten-intolerant%20simply%20substitute%20the%20flour%20with%20the%20same%20quantity%20ground%20almonds,%20or%20about%2040g%20gluten-free%20flour%3C/p%3E){kind=link}