As we reported in last month’s edition of Bakers Journal, California’s
walnut industry is booming. The state’s walnut harvest, which accounts
for approximately three-quarters of global production, is expected to
increase by 19 per cent over last year’s harvest. The United States’
National Agricultural Statistics Services predicts a total harvest of
510,000 short tonnes for the 2010 growing season. In other words,
there’s no shortage of walnuts in the world.
That’s good news for bakers who want to appeal to increasingly
health-conscious consumers. Almost three-quarters of the fats in
walnuts (72.4 per cent) are polyunsaturated, or good, fats reports the
California Walnut Commission. Polyunsaturated fats are an excellent
source of essential fatty acids, including omega-3s. Walnuts are also
rich in protein, magnesium, folacin, zinc, vitamin B6 and thiamine. A
single serving of walnuts can provide eight per cent of the recommended
daily intake of dietary fibre.
Green tea is currently a big buzz word in antioxidants. Our matcha
green tea cupcake recipe shows you how to incorporate this functional
ingredient into your goodies. Recipe courtesy of the AOI Tea Company
www.aoitea.com. For more information on green tea’s antioxidant
effects, see this edition’s Final Proof column by Jane Dummer.
WALNUT COATED CHEESE TRUFFLES
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INGREDIENTS
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| cream cheese, softened |
340 g |
12 oz
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crumbled feta cheese
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355 ml
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1-1/2 cups
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sun-dried tomatoes, finely chopped
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22 ml
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1-1/2 tbsp
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lemon rind, finely grated
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7.5 ml
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1-1/2 tsp
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fresh oregano, minced
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7.5 ml
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1-1/2 tsp
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pitted Kalamata olives
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|
36 |
walnuts, toasted
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355 ml
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11/2 cups
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INSTRUCTIONS
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- Combine cheeses, sun-dried tomatoes, lemon rind and oregano. Cover and refrigerate for at least one hour.
- Scoop one tablespoon of cheese mixture and pat around one olive to form a ball. Repeat for remaining olives.
- Chop walnuts in food processor until finely chopped. Transfer to a shallow pan.
- Roll each ball in walnuts to coat. Keep refrigerated.
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Makes 36 truffles.
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Recipe courtesy of the California Walnut Commission.
www.walnutinfo.com |
MATCHA GREEN TEA CUPCAKES
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INGREDIENTS
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all-purpose flour
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250 ml
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1 cup
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cake flour
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250 ml
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1 cup
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matcha powder
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20 ml
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4 tsp
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baking soda
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5 ml
|
1 tsp
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salt
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5 ml
|
1 tsp
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white sugar
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300 ml
|
1-1/4 cups
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vegetable oil
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250 ml
|
1 cup
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| eggs |
|
3 |
| vanilla extract |
7.5 ml |
1-1/2 tsp
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| sour cream |
250 ml |
1 cup |
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|
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| FROSTING |
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| confectioner’s sugar |
600 ml |
2-1/2 cups |
matcha powder
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20 ml |
4 tsp
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| cream cheese, softened |
168 g
|
6 oz |
| butter, softened |
60 ml |
4 tbsp
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| vanilla extract |
5 ml |
1 tsp
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| |
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INSTRUCTIONS
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- In a medium bowl, sift together the all-purpose flour, cake flour, matcha powder, baking soda and salt.
- In a large bowl, beat the sugar, oil, eggs and vanilla. Add flour mixture and beat well.
- Fill muffin cups 2/3 full.
- Bake in a 177 C (350 F) oven for 15 minutes. Let cool for 10 minutes before removing to a cooling rack.
- For frosting, sift together confectioner’s sugar and matcha powder. Beat cream cheese, butter and vanilla on medium speed for five minutes. Reduce the speed and add the sugar and matcha. Increase speed and beat for five more minutes.
- Allow cupcakes to cool completely before frosting.
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Makes 12 cupcakes.
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