Seasonal Damon’s Cake of Fujiya Cake Shop in Japan

Sold for 3 days only from February 1 to 3

A cake with chocolate cream and strawberry cream squeezed to a chocolate sponge with raspberry sauce.

The price is 400 Yen.

New Year Sweet to Celebrate the Year of Pig in 2019

The new sweet includes pig-shaped chocolate sponge cake, egg pudding, fruits and fresh cream.

It is available from stores of Châtearese Japan for 432 yen.

Sweet and Salty: Donair Cupcakes Highlight National Donair Day

Anjuli Patil wrote . . . . . . . . .

There have been donair pizzas, donair soups, donair donuts and now — donair cupcakes.

Customers lined up at Susie’s Shortbreads bakery in Halifax to get a taste of the latest creation inspired by the city’s official food.

“It’s an interesting sweet and salty, it’s a nice combination,” said Porsche Hughes, a baker at Susie’s Shortbreads.

Hughes said the owner of the bakery, TJ Peach, came up with the recipe inspired by the sweet and savoury wraps.

The cupcakes are made with donair meat mixed in vanilla cake batter, donair sauce in the buttercream frosting and sprinkles of candied donair meat on top.

The cupcakes were created to celebrate the third annual National Donair Day, an event first marked by the Halifax donair shop King of Donair.

King of Donair is selling donairs by donation at their Quinpool Road shop with all the proceeds going to the Heart and Stroke Foundation. The business also hosted its second annual donair-eating contest.

The meat and sauce in the cupcakes are from KOD.

Hughes said there has been plenty of interest. She said the bakery made about 300 of the cupcakes and expect to sell out.

“We have an entire fridge filled with orders just for the donair cupcakes,” she said.

The bakery said it will hold on to the recipe in case demand grows.

Source: CBC


The Donair – Halifax’s official food

The Simple Lemon Cake That Helped Create a Legend

Margaux Laskey wrote . . . . . . .

A golden Bundt, scented with lemon zest and painted with a tangy lemon-sugar syrup, Maida Heatter’s East 62nd Street Lemon Cake is a favorite among Times readers. Credit Craig Lee for The New York Times

When Craig Claiborne discovered Maida Heatter in 1968, she was already a bit of a Miami Beach celebrity. She and her husband, Ralph Daniels, a former airline pilot, ran a small restaurant, and Ms. Heatter, a jewelry maker, illustrator and self-taught baker, made all the desserts. The locals were crazy about them.

Mr. Claiborne, then the food editor of The New York Times, was in town to cover the culinary side of the Republican National Convention. As a publicity ploy, Ms. Heatter got her hands on some canned elephant meat and developed a recipe for elephant-meat omelets with sautéed bananas and chopped peanuts. No one ordered it, but the stunt got Ms. Heatter the attention she had hoped for. Mr. Claiborne arrived to cover the omelets but left besotted with Ms. Heatter’s desserts.

So much so that in 1970, Mr. Claiborne featured three of Ms. Heatter’s cakes in The New York Times Magazine. One was a recipe for a simple lemon cake that Toni Evins Marks, Ms. Heatter’s daughter, had found. She sent it to her mother, who tinkered with it and renamed it the East 62nd Street Lemon Cake because that’s where Ms. Marks lived. It quickly became a favorite among Times readers. Nancy Reagan and Bill Blass were said to be fans.

Four years later, with encouragement from Mr. Claiborne, Ms. Heatter published her first cookbook, “Maida Heatter’s Book of Great Desserts,” for which she won a James Beard Award. She wrote several more (many included the cake recipe) and earned two more James Beard Awards. At 101, she still lives in Miami Beach (the restaurant sold in 1974), and with a niece, Connie Heatter, she is working on a compilation of her fans’ favorite recipes, to be published in summer 2019.

In late January, the Food section received a reader email urging us to publish Ms. Heatter’s East 62nd Street Lemon Cake on NYT Cooking. We quickly pulled the recipe from our archives, took beautiful new photos and published it online. Almost immediately, enthusiastic reader comments trickled in, like this one from Edna: “This is a favorite in our household. I made it for the first time 40 years ago when I was in the fourth grade! Now with a household of my own, it is a regular!”

The cake itself is a golden Bundt, scented with lemon zest and painted with a tangy lemon-sugar syrup while still warm, an elegant dessert for almost any occasion. Top it with berries and whipped cream, or leave it plain and serve it with tea.


East 62nd Street Lemon Cake

Ingredients:

Fine dry bread crumbs or flour for dusting the pan
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
2 cups sugar
4 eggs
1 cup milk
2 tablespoons lemon zest

Glaze

1/3 cup lemon juice
3/4 cup sugar

Preparation

  1. Heat oven to 350°F. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
  2. Sift together the flour, baking powder and salt and set aside.
  3. Cream the butter and sugar together. Beat in the eggs one at a time.
  4. Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
  5. While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
  6. When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.

Yield: 10 to 12 servings.

Source: The New York Times

Halloween Cake: Pumpkin Baumkuchen

The “pumpkin baum” that looks like a real pumpkin, is made by baumkuchen specialty shop “Lara·Itai” in Japan.

Matcha is used for the outer baumkuchen. The moist and sweet yellow part filling is pumpkin mousse .

The “pumpkin seed” in the mousse is chocolate flake with caramel flavor. Real pumpkin seeds are on the top of the baum. You can enjoy various tastes and texture when eating it!

The price of the cake is 2,200 yen (tax included).