I really like the latest Joanne Chang cookbook Pastry Love. I have all of the other Flour and Joanne Chang cookbooks. The pictures are really great and there are so many interesting recipes. I made the cake in honor of our new Syrian hamster but turned out the kids did not really like the spicy flavor. I really liked the cake. I used homeade yogurt instead of the creme fraiche. The yogurt works since is tangy. Can also just use sour cream The cake probably did not need the frosting at all but adds a little sweetness. Here is the recipe for Syrian nutmeg cake.
Ingredients
- 1 3/4 cups, 385g brown sugar
- 1 cup, 150g whole wheat flour
- 1 cup, 140g all purpose flour
- 1/2, 1 stick butter, melted and cooled
- 1 cup, 240g greek yogurt
- 1 cup, crushed walnuts (or pecans)
- 1 large egg
- 1 t baking powder
- 1 t ground nutmeg
- 1/2 t baking soda
- 1/4 t kosher salt
- 1/2 cup, 120g heavy cream
- 1/2c, 120g creme fraiche
- 2 T confectioners sugar
- 1/2 t vanilla extract
Steps
- preheat oven to 350
- line bottom of 9 inch cake pan with parchment paper
- in a mixer with a paddle mix the brown sugar, 2 flours, and butter, mix until is combined and crumby
- remove about 1c of the mixture and press on bottom of cake pan like as a crust
- add yogurt, walnuts, egg, baking powder, nutmeg, salt mix on medium until combined
- bake about 1h 10m until the cake springs back when pressed and cake tester in middle comes out clean
- invert cake on plate remove paper then put back on cooling rack right side up
- in mixer with whisk whip heavy cream, creme frache, confectioners sugar, vanilla until fluffy and light
- when cake is mostly cool frost top with frosting
- the cake stays good in the fridge for 3-4 days. without the frosting could also freeze.
