I'm wondering if this month's BBB bread is what Marie Antoinette had in mind for those who couldn't eat bread.... It is a rich buttery brioche-like cake with swirls made from eggwhites, not too much sugar, cinnamon and ground nuts - in this case, pecans. The no-knead yeasted dough is mixed the night before and the cake assembled the next day and baked in a tube pan.
To begin making the filling, the egg whites had to be whisked to soft peak stage before gradually beating in the sugar to make a shiny meringue. Our copper bowl and French whisk made the task incredibly easy.
The cake is to be baked in a tube pan. Because I was making only half the recipe, I thought I would have to use Tanna's (my kitchen in half cups) brilliant idea to manufacture a pan using our small spring form pan and a metal cup.
While I was ransacking the cupboards for bowls, etc, I came across a pudding container that I rescued from Mum's kitchen when we were clearing out our parents' house a couple of summers ago. It's perfect!
Divide the silky soft dough in two and roll out into rectangles. Carefully spread the meringue mixture over each rectangle, leaving a space at the edges to seal the dough.
That's a lot of dishes! But trust me, you won't be sorry. (If you make sure the butter is softened BEFORE mixing the dough, the potato masher is not necessary.)
Roll each rectangle up jelly-roll fashion. Place the first roll seam side up in the tube pan and the second roll seam side down in the tube pan. Brush with milk and scatter a few pepitas (the recipe called for slivered almonds but we didn't have any)
We left it on the counter for a couple of hours to rise. Here it is ready to be baked.
Here it is just out of the oven. It smelled divine!
We left the cake to cool in the pan for about twenty minutes and then turned it over onto a rack to continue to cool completely. It popped right out!
The next morning, we decided that the cake wasn't quite done so we stuck it in the toaster oven to warm it up and give it a golden tinge all over. It was brilliant!
Wow! This is so good that we had to come back for seconds. Now I'm sorry that I only made half the recipe!
Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread