#macrina bakery

If you’re ever in the market for a gluten-free treat, I recommend you try this recipe.

Birthday treat bender continues...

MAKES 4 SERVINGS 5 large eggs ¼ cup freshly squeezed orange juice 1½ cups heavy cream, divided 1½ teaspoons pure vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 2 tablespoons light brown sugar 3 tablespoons granulated sugar 2 tablespoons amaretto or other almond-flavored liqueur 1 loaf Candied Orange Brioche or other egg bread, cut into eight 1-inch slices ¼ cup (½ stick) unsalted butter 2 cups (1 pint) fresh raspberries Confectioners’ sugar, for garnish 1. Position a rack in the center of the oven and preheat to 300°F. 2. Crack the eggs into a medium bowl, then add the orange juice, ½ cup of the cream, vanilla, cinnamon, nutmeg, and brown sugar. Use a whisk to combine the custard mixture well. 3. In a separate medium bowl, combine the remaining 1 cup cream with the granulated sugar and amaretto. Using a clean whisk or an electric mixer, whip the cream until it forms medium peaks. Cover and refrigerate until needed. 4. Dip the brioche slices into the custard mixture, coating both sides. Place on a rimmed baking sheet to rest, turning once or twice so that the custard soaks in evenly. 5. Place a large sauté pan or pancake griddle over medium heat and add about 1 tablespoon of the butter. Once it is sizzling nicely (not smoking), add as many brioche slices as will fit. Cook for about 2 minutes on the first side; flip when the slices are a deep golden brown. As the pieces cook, transfer them to another baking sheet and place the pan in the oven to keep warm. (This also gives the french toast a second opportunity to cook all the way through and get a little crispy.) Repeat with the remaining butter and brioche.

http://www.macrinabakery.com/

My friend is in seattle and saw this cake and died and i think its absolutely perfect..

Discover all the sweet and savory treats in Leslie Mackie's new cookbook, More From Macrina. This Macrina Bakery & Café coffee cake was featured on the Cooking Channel’s Unique Sweets series, which showcases eateries across the United States that are creating “the most unique and exciting desserts today.” This moist, buttery cake is studded with roasted almonds, semisweet chocolate chips, and fresh orange zest—it looks incredibly intoxicating on camera! The Macrina Bakery has gotten calls from people all across the country wanting this recipe. Here it is for you. NOTE: For convenience, this version makes two standard-size loaf cakes; you can use a 10-inch Bundt pan for a fancier presentation. The baking time will be close to 1 hour. Makes two 4½-by-8-inch loaf cakes FOR THE BATTER: 1¾ cups unbleached all-purpose flour 1 cup sugar 1½ teaspoons baking powder 1 teaspoon baking soda ½ teaspoon kosher salt Zest of 2 medium oranges (about 2 tablespoons) 1 tablespoon freshly squeezed orange juice 1½ teaspoons pure vanilla extract 3 large eggs 1 cup sour cream, divided ¾ cup raw almonds (skins on), toasted and chopped, divided 1 cup semisweet chocolate chips 1 cup (2 sticks) unsalted butter cut into thirds, at room temperature FOR THE ORANGE SYRUP: ½ cup sugar ¹/³ cup fresh orange juice FOR THE CHOCOLATE GLAZE: ¾ cup heavy cream ¾ cup semisweet chocolate chips 1. Position a rack in the center of the oven and preheat to 325˚F. Grease two 4½-by-8-inch loaf pans with canola oil and set aside. 2. Sift together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Mix in the orange zest with your fingers until evenly distributed. Set aside. 3. Whisk together the orange juice, vanilla, eggs, and 1⁄4 cup of the sour cream in a separate medium bowl until thoroughly combined. Set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment, mix the dry ingredients, ½ cup of the almonds, and the chocolate chips on low speed. Add the butter pieces a few at a time, beating on low speed until smooth and stopping to scrape the sides of the bowl as necessary. Add the remaining 3⁄4 cup sour cream. Mix for about 1 minute on low speed, until the mixture becomes a paste, stopping to scrape the sides of the bowl to ensure all the ingredients are incorporated. Add the egg mixture in 3 additions, mixing for 20 seconds each time. Scrape down the bowl after each addition to help prevent overmixing, which can toughen the cake. 5. Divide the batter between the two loaf pans, filling them about two-thirds full, and smooth the tops with a small offset spatula or the back of a spoon. Bake for 45 to 50 minutes, or until the cakes are golden brown on top and a skewer inserted into the center comes out clean. Cool the cakes in the pan for 20 minutes, then turn them out onto a plate. Poke about 20 holes in the top of each of the loaves with the skewer. 6. To make the orange syrup, heat the sugar and orange juice in a medium saucepan. Cook for 3 to 5 minutes over medium heat, stirring constantly, until the mixture becomes a clear syrup. Brush the hot syrup on the top of loaves. Do this several times, using all the syrup. Cool the cakes for 30 minutes while you make the chocolate glaze. 7. To make the chocolate glaze, in a small saucepan over medium heat, bring the cream to a froth just before it boils, monitoring it carefully so it doesn’t boil over. Remove the pan from the heat and add the chocolate chips. Using a whisk, combine the cream and chocolate; they will melt into a smooth glaze. Dip a spoon into the glaze and streak the top of each cake in a tight zigzag pattern. While the chocolate is still warm, sprinkle the remaining 1⁄4 cup almonds down the center of each loaf.