Monday May 20, 2019
6:51 pm

Cake and Scones

recipe box

Scones, along with sweet almond and tart lemon cakes make an irrestible addition to your Easter table this year. (Photo provided)

 

by Annette Kukoy and Jackie Shayotovich

 

            Try these sweet treats for your Easter brunch or dessert. The delicious and easy to make almond Cake and hazelnut scone recipes are from Arlene Houston, a member of St. John the Evangelist parish in St. John. We added the refreshing lemon roll cake recipe, a springtime favorite.

 

Almond Cake

 

1-1/4 cup sugar

1 large egg

1-1/2 teaspoon almond extract

2/3 cup milk

1-1/4 cup flour

1/2 teaspoon baking powder

½ cup unsalted butter, melted

 

            Grease a Bundt or regular loaf pan. Preheat the oven to 350 degrees. In a large bowl, thoroughly combine sugar, egg, almond extract and milk. Mix in the flour and baking powder. Add melted butter; mix well.  Bake for 30-40 minutes, until edges turn golden brown and a cake tester comes out clean. Let the cake sit for 20 minutes before removing from the pan. When cool, sprinkle with powdered sugar.

 

 

Hazelnut Chocolate Chip Scones

 

4 cups flour

3 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cream of tartar

3/4 cup cold unsalted butter

1 egg, separated

1-1/2 cups refrigerated hazelnut creamer or half-and-half cream

1 cup mini chocolate chips

 

            Preheat the oven to 425 degrees.  In a large bowl, combine the first five ingredients; cut in the butter until crumbly. Whisk together the egg yolk and creamer; add to the dry ingredients just until moistened. Stir in the chocolate chips. Turn onto a floured surface; knead 10 times. Divide the dough in half. Pat each portion into a 7-inch circle; cut into 8 wedges. Separate the wedges and place them on greased baking sheets. Beat the egg white; brush over dough. Sprinkle with additional sugar. Bake for 15–18 minutes, until golden brown. (Note: Cut the dough into thirds instead of in half to make 24 smaller sized scones.)

            Serve plain or with spiced butter: Combine 1/2 cup softened butter, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Beat until smooth.

 

 

Lemon Roll Cake

 

Cake:

3 large eggs

3/4 cup sugar

1 tablespoon frozen orange juice concentrate, thawed

2 tablespoons water

1 cup sifted cake flour

1 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1/2 cup water

1/4 cup fresh lemon juice

1 large egg, and 1 egg yolk

1 tablespoon unsalted butter

 

            Line a greased 15 x 10–inch jelly roll pan with waxed paper; grease the paper. Preheat oven to 375 degrees.

            In a large bowl, beat the eggs for three minutes. Gradually add the sugar; beat until the mixture becomes thick and creamy. Mix in the juice and water. Fold in the dry ingredients. Spread batter evenly in the prepared pan. Bake for 12 minutes, or until center springs back when lightly touched. Invert the cake onto a clean towel dusted generously with confectioners’ sugar. Peel off the wax paper. Roll up the cake and towel together starting with the short side. Cool completely on a wire rack.

            Mix the filling ingredients together in a small stainless steel saucepan. Cook, whisking constantly until the mixture comes to a simmer and thickens. Continue to cook, whisking briskly for one minute more. Pour the filling into a medium sieve set over a bowl and strain. Cover the surface of the filling with wax paper and let cool.

            Unroll the cake; spread the filling evenly over the cake. Roll up again. Place seam side down on serving platter. Cover and refrigerate until ready to serve.

 

            Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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