Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
In this episode, Martha shares her love of citrus desserts with four favorite recipes. A light and airy orange chiffon cake bursting with flavor, Shaker lemon pie with a three-ingredient filling, and for those who love key lime pie, mouthwatering lime squares with a pistachio graham-cracker crust. Plus, an upside-down cake made with three kinds of citrus, including grapefruit, from pastry chef, Karen DeMasco.
#Recipes #MarthaBakes #MarthaStewart
00:00 Introduction
00:04 Orange Chiffon Cake
06:01 Shaker Lemon Pie
10:55 Lime Squares
15:57 Citrus Upside-Down Cake
22:55 Baking Bonus: Candied Orange Zest
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 4 Episode 1.
Full Recipes:
Citrus Upside-Down Cake -
Shaker Lemon Pie -
Orange Chiffon Cake -
Lime Square with Pistachio Graham Cracker -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Citrus Dessert Recipes | Martha Bake S4E1 Citrus
밀가루 없이~ 초콜릿 케이크 만들기 : Flourless Rich Chocolate Cake Recipe | Cooking tree
진하고 촉촉한 초콜릿 케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
진하고 촉촉한 초콜릿 케이크를 만들었어요~
밀가루를 넣지 않고 간단한 방법으로 만들어 봤는데 만들기도 편하고 비주얼도 색다른 것 같아요~
중탕으로 굽지 않고 높은 온도에서 짧게 구워 식으면서 자연스럽게 가라앉은 모양이 멋스럽고 뜨거운 칼로 자르면 가운데 부분이 촉촉하게 녹아 정말 부드럽답니다~
한입 떠서 입에 넣으면 부드럽게 스르르 녹아 입안에 촉촉하게 남는 초콜릿 맛이 좋은 것 같아요~
손님 오셨을 때 한 조각씩 디저트로 대접하면 좋을 것 같은 케이크랍니다~^^
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : 15.5 x 7.8 x 6.5cm
▶재료
다크초콜릿 160g
무염버터 70g
생크림 50g
설탕 50g
소금 1g
달걀 140g
▶레시피
1. 뜨거운 물이 담긴 냄비 위에 다크초콜릿이 담긴 볼을 올리고 무염버터를 넣고 함께 녹인 뒤 설탕, 소금, 생크림을 넣고 섞는다.
2. 달걀을 나눠 넣고 매끄럽게 섞은 뒤 체에 걸러 틀에 붓고 170도 예열된 오븐에서 20분 정도 굽고 실온에서 식히고 냉장실에서 차갑게 식힌다.
▶Ingredients
160g Dark chocolate
70g Unsalted butter
50g Heavy cream
50g Sugar
1g Salt
140g Egg
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시청해주셔서 감사합니다~♥
Thank you for watching~
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▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the video Settings subtitle add-on to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
비디오 설정 자막을 추가 기능을 통해 자막을 추가 해주시면 감사하겠습니다~^^
#초콜릿케이크 #초코케이크
Coconut Pound Cake with Syrupy Mango Sauce
Learn how to make my light and moist coconut pound cake recipe! This is a fantastic summer dessert recipe when served with vanilla ice cream and topped with my syrupy mango sauce!
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COCONUT POUND CAKE WITH SYRUPY MANGO SAUCE
Serves 8
*PRINT RECIPE HERE*
INGREDIENTS:
For the Cake:
1 cup (240g) butter, room temperature
1 ¼ cups (250g) sugar
4 eggs, room temperature
1 tsp (5 ml) vanilla extract
2 tsp (10ml) coconut extract
1 ¾ cups (210g) all-purpose flour
1 ¾ tsp (8.75ml) baking powder
½ tsp salt (2.5ml)
1 cup (240ml) full-fat sour cream
½ cup (45g) shredded unsweetened coconut flakes
For the Cake Garnish:
½ cup (45g) unsweetened coconut chips
For the Syrupy Mangoes:
1 lb (450g) frozen mangoes
¼ cup (50g) sugar
¼ cup (60ml) water
2 tsp (10ml) grated ginger
To Serve:
Best quality vanilla ice cream
METHOD
Before you begin, make sure your butter, eggs and sour cream are at room temperature.
Preheat oven to 350F (176C). Prepare a 9 (23cm) x 5 (13cm) loaf pan by spraying it with baking spray and distributing it well with a paper towel.
In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside. Also measure out the sour cream and set that aside.
Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes of beating. It should have the texture of whipped cream! Scrape down the bowl as needed.
Add the eggs, one at a time, beating down the bowl in between each addition. Add the vanilla and coconut extracts. Beat for another 1-2 minutes, making sure the butter and eggs are incorporated well. If you are using a stand mixer, be sure to scrape down the bowl one last time, especially under the paddle attachment. This is where the hardened butter hides. You want to scrape that up now and make sure it’s well incorporated. Otherwise, it will reveal itself later when you go to pour your batter into your loaf pan and you don’t want clumps of butter in your batter or it will bake into your cake that way and create greasy, splotchy sections.
Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.
Transfer the batter into your loaf pan, smoothing it out with a spatula, and shaking the pan so it’s level.
Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out clean.
Allow to cool completely before slicing it.
While your oven is still hot, keep it at 350F. Place the coconut chips on a baking sheet. Bake at 350F for 3-4 minutes or until golden brown. This happens quickly so don’t walk away! Allow coconut to cool completely.
For the syrupy mangoes, place the frozen mangoes, sugar, water and ginger in a medium-size saucepot. Cover and simmer until mangoes become tender, remove the cover and start to mash them with a fork or a potato masher. Continue until you have a chunky, syrupy sauce. Allow to cool, then transfer to a microwavable safe bowl, cover, and refrigerate. This will make it easier to heat the sauce in the microwave when time to serve. Keep refrigerated until ready to serve.
Before serving reheat the mangoes in a microwave at 30-second intervals until warmed through. Or reheat in a pot on the stovetop.
To serve, place a slice of the cake on the plate, add a scoop of vanilla ice cream to the side and spoon the warm mango sauce on top.
#entertainingwithbeth #CookingChannel #poundcake
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!