Bakers Journal

Features Cakes Recipes
Bakers Formula: December 2010


November 11, 2010
By Brandi Cowen


Topics

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.

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
oct19californiawalnutrecipebj
INGREDIENTS
cream cheese, softened 340 g 12 oz
crumbled feta cheese 355 ml 1-1/2 cups
sun-dried tomatoes, finely chopped 22 ml 1-1/2 tbsp
lemon rind, finely grated 7.5 ml 1-1/2 tsp
fresh oregano, minced  7.5 ml 1-1/2 tsp
pitted Kalamata olives   36
walnuts, toasted 355 ml 11/2 cups
     
INSTRUCTIONS
  1. Combine cheeses, sun-dried tomatoes, lemon rind and oregano. Cover and refrigerate for at least one hour.
  2. Scoop one tablespoon of cheese mixture and pat around one olive to form a ball. Repeat for remaining olives.
  3. Chop walnuts in food processor until finely chopped. Transfer to a shallow pan.
  4. Roll each ball in walnuts to coat. Keep refrigerated.
Makes 36 truffles.
Recipe courtesy of the California Walnut Commission.
www.walnutinfo.com

MATCHA GREEN TEA CUPCAKES
fotolia_23830975_m
INGREDIENTS
all-purpose flour 250 ml 1 cup
cake flour 250 ml 1 cup
matcha powder 20 ml 4 tsp
baking soda 5 ml 1 tsp
salt 5 ml 1 tsp
white sugar 300 ml 1-1/4 cups
vegetable oil 250 ml 1 cup
eggs   3
vanilla extract  7.5 ml 1-1/2 tsp
sour cream  250 ml 1 cup
     
 FROSTING    
 confectioner’s sugar 600 ml 2-1/2 cups
 matcha powder 20 ml 4 tsp
 cream cheese, softened 168 g  6 oz
 butter, softened  60 ml  4 tbsp
 vanilla extract  5 ml  1 tsp
     
INSTRUCTIONS
  1. In a medium bowl, sift together the all-purpose flour, cake flour, matcha powder, baking soda and salt.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla. Add flour mixture and beat well.
  3. Fill muffin cups 2/3 full.
  4. Bake in a 177 C (350 F) oven for 15 minutes. Let cool for 10 minutes before removing to a cooling rack.
  5. 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.
  6. Allow cupcakes to cool completely before frosting.
Makes 12 cupcakes.


Print this page

Related



Leave a Reply

Your email address will not be published. Required fields are marked *

*