lunes, 25 de febrero de 2013

Metric Conversion Charts

I am happy to post two very practical Metric conversion charts
 hope you can find them useful

Turrón Layer Cake

As you already know, I love Christmas baking, and with festivities always come spanish sweet specialties, in this case Turrón de Jijona, its a confection made with almonds and honey.  Well I still had some left over packages and decided to make a pound cake, I´ve done it before but this time it will include a Turrón butter icing which turned out great!
So here´s the recipe:
Ingredients for the cake:
1 can condensed milk
1/2 cup light brown sugar
160 grs. of "Turrón de Jijona"
1 cup of butter
3 eggs
2 cups of flour
1 Tbsp. baking powder
pinch of salt
1/2 cup of milk
Ingredients for the Icing:
90. grs butter
2 cups powder sugar
160 grs. turrón de Jijona
1/4 cup of evaporated milk
How to:
Preheat oven to 325°F. Butter and flour two round pans.
In a medium bowl sift together the flour, baking powder, salt and set aside.
 In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, add condensed milk and add eggs one at a time, beating until well combined.
Add the crumbled turrón de Jijona.
Add the reserved flour mixture in 3 batches, alternating with the milk, beat until combined, divide the batter between the prepared pans.
Bake for about 1/2 hour and check every ten minutes till toothpick comes out clean.
Turn out cakes onto the rack to cool completery, cut them by half and wait till they are cooled down.
How to prepare the Icing:
just Beat and cream the butter, add the powder sugar, the evaporated milk and the turrón.
Now you can finish the cake by filling the layers with it.
I just cut a heart with paper and sifted some powder sugar, you can really do what you like, this is a very rich cake and a simple decoration turns out great