Receta Yogurt and Bourbon Poke Cake: Using Community Cookbooks
Yogurt and Bourbon Poke Cake: Using Community Cookbooks
May 12, 2014 by Laura 16 Comments
The first book I started with is one you can actually find on Amazon, LA Pinata
My other changes were to use Greek yogurt (which was probably unheard of in 1980 in a small town in Texas), to add ground vanilla beans (I did not want the alcohol in vanilla extract competing with the bourbon) and to use raw sugar in the soaking syrup for a deeper flavor, giving it almost a taste of molasses.
Now you may notice that the cake is tiny. This is because I knew John would not love this recipe, but I really wanted to try it, so I made it for his students. But that meant I cut it as though it were a snacking cake, and to get the requisite 35 or so slices, I had to cut them into pretty small squares. I figured they were not complaining either way, but I do wish I had left some larger slices for photographing! And for the record, I liked the cake, my kids liked the cake, John’s colleague liked the cake, John’s students liked the cake… and no, John did not like the cake. At least he is consistent (and super easy to cook and bake for usually).
Yogurt and Bourbon Poke Cake: Using Community Cookbooks Adapted from La Piñata Author: TheSpicedLife Recipe type: Dessert Cuisine: Cakes Ingredients
For the cake: 3 cups cake flour 1 t baking soda ½ t fine sea salt ½ lb (2 sticks, 16 T) unsalted butter, softened 2½ cups sugar 6 eggs, separated 1 t ground vanilla beans 1 oz (2 T) Bourbon 1 cup plain whole fat Greek yogurt For the soaking syrup: 1½ cups raw sugar (such as Demerara) 1¼ cups water juice of one lemon 1 T Bourbon Instructions
Preheat the oven to 375 F. Line a 9X13 baking pan with parchment paper and grease it. Set aside. Sift the flour into a medium sized bowl. Whisk in the salt and baking soda. Set aside. Using a stand or handheld mixer, beat the butter until creamy. Add the sugar in 5 installations, beating after each one. Be sure to scrape the sides and bottom of the bowl as needed. Add the egg yolks, one at a time, beat well after each addition. Be sure to scrape the sides and bottom of the bowl as needed. Beat in the ground vanilla beans and Bourbon. Add the flour mixture and yogurt in 3 and 2 additions, respectively, alternating between the 2 and beginning and ending with the flour mixture. Mix on low speed. Switch to using a spatula by hand. Whip the egg whites to hold stiff peaks. Place a dollop of the egg whites into the cake batter and mix it in to loosen it. Then fold the remaining egg whites into the batter, being careful to not overly deflate the egg whites. Scrape the batter into the prepared pan and smooth the top even. Bake for 10 minutes, and then reduce the heat to 350 F. Mine took much longer than expected--bake another 30 minutes, and if it is still quite gooey, place foil loosely on top of the cake (that will prevent it getting too dark) and bake another 10 minutes. The cake is ready when a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached. While the cake is baking, place the soaking syrup ingredients into a sauce pan. Bring the mixture to a boil, stirring occasionally. Once the sugar is dissolved, let it boil for 5 minutes. Then take it off the heat and set aside. When the cake is done, take it out of the oven and place it on a cooling rack for 10 minutes. After it has cooled for 10 minutes, poke holes all over the cake (not riddled with holes, maybe 3 inches apart?). Brush half of the syrup over the cake and into the holes. Let the cake cool another 10 minutes. Brush the remaining syrup over the top and into the holes. Let the cake cool completely before removing by the parchment paper and slicing. 3.2.2499