Clementine Drizzle Cake

Tangerine drizzle cake

What you need for candied clementines

  • 2 cups (480 ml) Redpath® Granulated Sugar
  • 2 cups (480 ml g) water
  • 3 clementines, sliced ½ to ¼ of an inch
  • parchment paper

What you need for the cake

  • ½ cup (113 g) butter
  • 1 cup (250 ml) milk
  • 2 tsp vanilla bean, sliced and scraped
  • peel from 2 clementines
  • 4 eggs
  • 2 cups (400 g) Redpath® Granulated Sugar
  • 2 cups (250 g) all purpose flour
  • 2 tsp (10 g) baking powder
  • 1 tsp (6 g) salt

Yield: 12 pieces
Active Prep Time: 1 hour
Cook and Resting Time: 9 hours

Chef’s Tip

  • If clementines are unavailable, feel free to use another small citrus fruit instead, like a tangerine.

How to prepare the candied clementines

  1. In a large pot, combine Redpath® Granulated Sugar and water and bring to a boil until sugar granules are dissolved into a simple syrup.
  2. IMG_0010

  3. Take pot off heat and allow to cool to room temperature. Add sliced clementines, allow to slightly overlap on each other.
  4. IMG_0011

  5. Take a square or rectangle piece of parchment paper. Fold once lengthwise and then again along the width. Make a triangular shape, fold again at a 45 degree angle and once again to make the shape shown below.
  6. IMG_0012

  7. Visually align the point of this triangle into the middle of the pot and mark on the outside where the pot ends. Cut along this line and you will now have a large circle, which will fit inside the pot.
  8. IMG_0014

  9. Place parchment circle on top of the citrus fruits and use a small pot lid or an oven proof plate plate to submerge the fruit into the syrup as it cooks.
  10. IMG_0015

  11. Turn heat to low and cook clementines for 40 minutes. Do not allow to boil or it will disintegrate the segmented parts of the fruit.
  12. IMG_0016

  13. After 40 minutes, take the pot off heat and allow to cool to room temperature with the clementines still submerged in the simple syrup.
  14. Once cooled, carefully remove the citrus slices and put them onto a cooling rack. Allow them to dry out at room temperature for at least 8 hours.
  15. IMG_0019

  16. Reserve the flavoured simple syrup for a final step.


How to prepare the cake

  1. Preheat the oven to 325°F. Grease a bundt or circular pan with butter or spray oil
  2. In a medium-sized pot, combine butter, milk, vanilla bean and pod, and clementine peel. Place on stove at a very low heat and allow to become hot to infuse the flavours of the vanilla and orange for 10 – 15 minutes. Do not allow to simmer or boil.
  3. IMG_0021

  4. Meanwhile, in a large bowl, using a hand blender or stand mixer, combine eggs and Redpath® Granulated Sugar. Whip until mixture becomes fluffy and light coloured, usually about 5 minutes.
  5. IMG_0022

  6. Strain the hot butter, milk, vanilla, and clementine peel mixture through a fine sieve and into a pourable container or a lipped bowl. Slowly pour into the eggs and sugar mixture and whisk gently until well combined.
  7. In two additions, add dry ingredients into the previous mixture. Fold into wet ingredients gently until well combined. Add batter into bundt pan.
  8. IMG_0025
    IMG_0028

  9. Place on the middle rack of the oven and cook for one hour, or until a toothpick or sharp knife inserted comes out clean.
  10. Once the cake has cooled for 10 minutes, poke it all over with a wooden or bamboo skewer and drizzle ¼ of the remaining clementine simple syrup. Wait another 10 minutes and drizzle the remaining syrup, allowing to fall below the cooling rack.
  11. IMG_0038

  12. Garnish with candied clementine.
  13. Tangerine drizzle cake

Traditional Cannelé

Cannele

Cannelé are a traditional pastry from the Bordeaux region of France. They have a crisp, caramelized, exterior with a soft, custardy interior. For more information on the history of cannelé check out the video below.

What you need

  • 2 cups (500 ml) whole milk
  • 3 ½ tbsp (50 g) butter
  • 1 vanilla bean, scraped
  • ¾ cup (100 g) all purpose flour
  • 2 cups (250 g) Redpath® Icing Sugar
  • 1 tsp (6 g) sea salt
  • 2 large eggs
  • 2 large egg yolks
  • ¼ cup (59 ml) rum
  • 40 g food-grade beeswax
  • 3 tbsp (40 g) butter

Active Prep and Cook Time: 2 hours
Yield: 20 cannelé

Chef’s Tips

  • You can get food-grade beeswax from your local apiary or farmer’s market.
  • As an alternative to beeswax, you can use a thick coat of room temperature butter on the molds, however, the flavour and effect will not be the same as with beeswax.
  • If you would like to experiment with traditional copper molds you can find them with a quick search online.
  • If you’re using metal or silicone molds ensure they are clean and dry before coating with beeswax.
  • If the cannelé get too puffy while baking at 375°F, remove from oven so they can “calm down”. Place back in oven immediately.
  • If using a silicone mold, you can cut the whole mold along the grid lines. This will make them individual molds which are easier to coat in beeswax.
  • To experiment with a chocolate flavour, simply drop in a couple of chocolate chips into the centre of the mold filled with batter before baking.

How to prepare

  1. In a medium sized pot add whole milk, butter, vanilla seeds, and pod. Using a cooking thermometer, cook to 180°F – 185°F. Take off heat and allow to cool. Remove vanilla pod and place in a large clean bowl.
  2. milk, butter and vanilla pod.

  3. Sift all purpose flour, Redpath® Icing Sugar, and sea salt in a medium sized bowl.
  4. dry ingredients

  5. Using a fork, gently combine eggs and egg yolks. Do not use a whisk, only lightly combine with your fork. Remember that the batter is supposed to have zero air pockets for best results.
  6. eggs and egg yolks

    eggs whisked.

  7. Pour eggs into dry ingredients and lightly combine until lumpy batter forms.
  8. eggs and dry ingredients

    dough

  9. When the milk mixture has cooled to 120°F (49°C), or cool enough to keep your finger in the mixture for a few seconds, pour into the egg and flour mixture.
  10. batter

  11. Pass mixture through a fine sieve into the bowl with the vanilla bean pod. Add rum. Rest in the fridge for 48 hours in an airtight container.
  12. batter and rum

How to prepare the cannelé mold

  1. Melt beeswax with butter in a pot over low heat. Do not boil. Warm and stir just until the mixture melts together and is transparent. Strain hot beeswax through a fine sieve to remove milk solids and any wax imperfections, which will burn at the high temperature when baking the cannelé.
  2. beeswax and butter

    melted beeswax and butter

  3. Take pot off heat and allow melted wax to cool slightly. Coat molds with mixture, making sure to coat thoroughly.
  4. cannele moulds with beeswax

  5. Be careful not to coat with beeswax that is too hot or too cool. The image below shows how the beeswax coats at different temperatures. From left to right: too hot, too cool, and just right.
  6. IMG_0040

  7. Place molds in the freezer until needed.
  8. Preheat oven to 500°F.
  9. Batter will have separated a bit, so gently mix again just before baking.
  10. Remove molds from freezer and fill with batter up to one centimetre or half an inch to the top.
  11. cannele in oven

  12. Place on a wire rack inside of a baking tray two inches apart from each other.
  13. Before putting in the oven, turn temperature down to 450°F. Cook for 15 minutes at this temperature.
  14. Rotate pan after 15 minutes and turn temperature down to 375°F.
  15. Set timer to 45 minutes rotating pan every 15 minutes.
  16. Remove cannelé from oven. Gently tap the mold with tongs to remove cannelé’s while hot. Allow to cool on wire rack.
  17. Enjoy within two hours of baking.
  18. freshly made cannele

Gluten-Free Citrus Mug Cake

IMG_9860

Mug cakes are a great new trend. They’re fast, simple and always delicious. This citrus mug cake is instantly gratifying but tastes like you’ve worked on it all day.

What you need

  • 1 ½ cups (144 g) almond flour
  • 4 tbsp (50 g) Redpath® Granulated Sugar
  • zest of 2 large oranges or grapefruits
  • 1 ½ tbsp (22 ml)of orange or grapefruit juice
  • 2 tsp (10 g) baking powder
  • 2 eggs
  • 2 tbsp (28 g) butter, melted
  • ¼ cup (50 g) whipped cream
  • pinch of cinnamon
  • pinch of salt

Active Prep Time: 10 minutes
Cook and Rest Time: 5 minutes
Yield: 2 mug cakes

How to prepare

  1. In a medium bowl, whisk almond flour, Redpath® Granulated Sugar, half of the citrus zest, pinch of salt, and baking powder.
  2. DRy ingredients in medium bowl.

  3. Add citrus juice, melted butter, and egg. Stir until well combined.
  4. Dry ingredients combined with wet ingredients.
    IMG_9830

  5. Divide mixture between two microwave safe mugs. Microwave each separately for 1 minute and 20 seconds.
  6. Dough divided into two microwave safe mugs.

  7. While your cakes are cooking, segment your citrus fruit to use as garnish.
  8. segmenting fruit

    segmenting fruit

  9. Remove mugs from microwave and allow to cool for 2 minutes.
  10. Baked mug cake.

  11. While waiting for the mugs to cool, add the cinnamon to the whipped cream in a cool bowl.
  12. Add pieces of grapefruit, whipped cream, and leftover citrus zest to top of the mug cake.
  13. Two mug cakes.

German Pancakes with Spiced Apples

German pancakes with apple compote and blueberries and raspberries

The German pancake, also popularly known as “The Dutch Baby”, is more like a thick crepe than a pancake. However, they are equally delicious, and even easier to make. Served with fresh spiced apples these pancakes will become your new brunch staple.

What you need for the pancakes

  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • pinch salt
  • ¾ cup (180 ml) milk
  • 3 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (14 g) butter
  • ¼ cup (50 g) Redpath® Icing Sugar
  • Optional for topping: fresh berries

What you need for the spiced apples

  • 4 Golden Delicious apples
  • ¼ cup (115 g) butter
  • ¼ cup (50 g) Redpath® Granulated Sugar
  • 1 tsp (2 g) cinnamon
  • pinch of nutmeg

Yield: 4 servings
Active Prep Time: 5 minutes
Cook and Resting Time: 15 -20 minutes

Chef’s Tips

  • Prepare your spiced apples first so you can top your pancakes fresh out of the oven.
  • Simplify making the batter by adding all the ingredients to a blender and processing until smooth. Be careful not to overmix the batter.
  • You can sprinkle Redpath® Cinnamon Sugar on your finished pancakes for a delicious option.

How to prepare spiced apples:

  1. Peel and slice apples into 8 pieces per apple.
  2. In a medium heat pan add butter until melted, then add the apple slices.
  3. Add sugar, cinnamon, and nutmeg.
  4. Apples with brown sugar, butter, cinnamon and nutmeg

  5. Let cook for 10 minutes or until apples become soft.
  6. Apple's cooked after 10 minutes.

  7. Reserve and serve with pancakes. Can be kept warm or cool. Extra compote can be stored for up to four days in the fridge.

How to prepare German pancakes:

  1. Preheat oven to 425°F (200°C).
  2. Whisk the dry flour, sugar, and salt together. Pour in the milk and whisk until smooth, then whisk in the eggs, one at a time, then the vanilla.
  3. Dry ingredients in bowl

    Dry ingredients with eggs whisked in.

    Whisked batter

  4. In a 12-inch cast-iron skillet or oven-proof frying pan, add the tablespoon of butter, then place in the oven to let the butter melt. Remove from oven and brush butter all around the sides of the pan.
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  6. Pour batter into the pan, then bake in the preheated oven for 15 – 20 minutes, or until golden brown and risen.
  7. Batter in hot buttered cast iron pan.

  8. Remove from oven and serve immediately topped with spiced apples and dusted with Redpath® Icing Sugar or Redpath® Cinnamon Sugar.
  9. German pancakes with apple compote and blueberries and raspberries

Redpath Cinnamon Rolls

Freshly baked Cinnamon Buns

You might be able to find this recipe in your own pantry, as it is printed on the backs of some of our sugar bags. Brown sugar and cinnamon baking in the oven has to be the best way to wake up on a cool weekend morning.

What you need

  • frozen bread dough
  • 2 tbsp (30g) melted butter
  • ⅔ cup (155g) Redpath® Dark Brown Sugar
  • ½ cup (60g) chopped walnuts or pecans
  • 1 tsp (1g) ground cinnamon

Active Prep Time: 2 hours
Cook and Resting Time: 25 minutes
Yield: 20 cinnamon buns

How to prepare

  1. Roll dough to an 18”x 6” rectangle. Brush with melted butter.
  2. Dough rolled out, brushed with melted butter

  3. Combine brown sugar, chopped nuts and cinnamon. Sprinkle over dough. Starting at long edge, roll dough up, jelly roll fashion. Moisten edges and seal. Cut roll into 20 slices.
  4. Dough sprinkled with nuts and filling

    Rolling dough into a log

    Roll of dough cut into 20 pieces.

  5. Place rolls, cut side down, into 2 lightly buttered cake pans. Let rise 1.5 hours, until doubled.
  6. Cinnamon rolls dough on pan

  7. Preheat oven to 350°F (180°C).
  8. Bake for 25 minutes, until golden brown.
  9. Freshly baked cinnamon buns.