Thursday, June 10, 2010

Milk tea biscuts - Молочные коржики.

These biscuits were a common treat in Soviet Russia at the school buffets. They cost 8 kopees (equivalent of 8 cents) and were quite popular. Currently it is one of the most nostalgic requests of Russian people leaving abroad. The recipe is quite simple. Here is what you'll need:

110 ml of milk
200 gr sugar
Vanilla extract
Coffee extract
100 gr of butter
1 egg
1/4 teaspoon of baking soda
400 gr flour

Egg yolk for glaze

Mix milk and sugar in a heat proof bowl, bring to a boil and let sugar dissolve. Pour syrup over butter and let butter melt and dissolve in syrup. Add vanilla and coffee extract, egg, baking soda and flour. Mix gently until soft dough forms. Roll out to 1/2 inch thickness. Cut the biscuits out with about 5 inch biscuit cutter, brush with egg yolk and let stand while the oven is heating up to 400 F. Bake about 12 minutes or until golden.
Can keep for 2 to 3 days in an air tight container.

Monday, June 7, 2010

Lemon "Muffin Top" Cake

I got this recipe from and the cake is absolutely fragrant and has wonderful texture to it. The recipe is based on olive oil that provides for great crust and great earthy flavor.
Here is what you'll need:
1/2 cup olive oil, plus more for pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1 1/2 cups of chopped dry fruit- I have tried it with dates, raisins and dry apples- all good, raisins is significantly sweeter then other options
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

Preheat oven to 350 F. Prepare 9 inch tart pan or cake pan oiled with a tea spoon of olive oil.

In a bowl whisk together oil, milk, and egg; set aside. Add flour, sugar, baking powder, and salt and stir with a rubber spatula just until smooth (do not overmix). Gently fold in dry fruit and lemon zest.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. Keep, wrapped in plastic, at room temperature up to 1 day. To serve, cut into wedges.