Sunday, November 09, 2008

Pine nuts & white chocolate genoise

Genoise is a lovely cake that doesn't use chemical leavening. Its texture can be somewhat slightly drier that other sponge cakes that beat egg whites and yolks separately (genoise requires beating the whole eggs at the same time). But it can be improvised by, like this one, incorporated with butter and nuts. This genoise is so moist and tender that it actually reminds me of butter cake, just more tastier. The cake is already good to eat itself even without any frosting, or simply spread with a very thin layer of cream cheese and top on some seasonal fruit, it's all ready to go on party table.

Starting the fall season, in Barcelona all pastry shops put out many baked goods that are made with pine nuts, that's how I'm inspired to create a pine nut genoise. I prefer pine nuts than walnuts in this recipe since the former its taste is much more delicate and subtle, it makes a good balance with white chocolate.

Recipe of pine nuts & white chocolate genoise

(yield 6 cupcakes)

  • 30 g pine nuts, finely chopped
  • 100 g white chocolate, chopped
  • 70 g plain flour
  • 2 medium-small eggs
  • a pinch of cream of tartar (adding it is my habit, you can omit it)
  • 3 table spoons of white sugar
  • 70 g butter with superb flavor, melted
  1. Pre-heat the oven to 200C
  2. Slowely melt the white chocolate over the double-boiler, then combine with the melted butter, set it aside
  3. In a mixing bowl, combine the flour and ground pine nuts
  4. In another mixing bowl, beat the eggs, cream of tartar, sugar and a pinch of salt until the mixture looks pale and creamy, almost triple of its volumn.
  5. Combine the flour mixture and chocolate mixture well, then gently fold in the egg mixture. Pour the batter into paper cups, bake them in 200C hot oven for 10 minutes, then lower to 175C and continue to bake until they turn slightly golden, for me it would be another 7 minutes, test the doneness by inserting a toothpick into the cakes, if the toothpick comes out almost clean, the cakes are done than.
  6. Cool the cake on a rack completely before proceed to frosting if desire.

To make the cream cheese frosting: Beat a few spoonfuls of cream cheese, room temperature, plus a few dashes of tangerine orange juice, the zest of the fruit, and spoonfuls of power sugar until they all well combine.

note: the genoise keeps well for 2 days only.

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20 comments:

Rosa's Yummy Yums said...

What a pretty dessert! Those Génoises are decorated in such a beautiful and refined way! Amazing!

Cheers,

Rosa

ChichaJo said...

I have only made a genoise once but I did like how it turned out...this sounds like a good place to start with my 2nd genoise :) It looks so lovely!

Aaah! Fresh figs...I can only dream about them!

MyKitchenInHalfCups said...

Gattina you can always wow with such basics! Gorgeous tops!!

indosungod said...

I seem to always come with beautiful as my comment, you can just keep looking at the picture like it is art :) I bet it tastes awesome as well. those figs are thing of beauty as well.

Mishmash ! said...

you make even simple things look prettier !!

how ve u been? :)

once in a blue moon... said...

your are such and artist with an excellent eye for details.

eliza said...

truly a pretty cake, i can only imagine how it tastes :)

Patricia Scarpin said...

What a gorgeous presentation, Gattina! I absolutely love the texture of your genoise and the colors you put together here!

aminah said...

that looks like a great dessert.

Anh said...

oh yum! And the food styling is excellent in those photos, too! What a treat to the eyes! :)

Callipygia said...

My first (& last) genoise I made definitely didn't look this moist and lovely. And your cubes of fig??? You are a genoise genius!

Lydia (The Perfect Pantry) said...

Even the simplest cake is a work of art in your hands!

Sophie said...

This looks clean and perfectly sweetened. I like the addition of white chocolate!

Ginny said...

Gorgeous! I love the idea of making this with pine nuts! Sounds great!

taste memory said...

so inventive + stunning! I love the combination of pine nuts with the fresh figs ~ beautiful and I bet delicious. Beautiful photos + blog btw....

H.Peter said...

Great Blog.

My wife bakes Gluten Free and today's marching order for The Celiac Husband was to find a good Olive Bread...which I found. Here.

Paz said...

How lovely and delicious this looks and sounds!

Paz

Buon viaggio. said...

You are an amazing artist.

Max mickle said...

This Pine nuts & white chocolate genoise looks so beautiful with the colors, I'm sure it'll be a big hit with the kids! Nice colors! Although I'm to a big fan of white chocolate genoise, this sure looks yummy! I'm normally the one that will say no to white chocolate genoise.

Tina said...

This looks so delicious! :)
All the ingredients in it look great-- and good idea to make this with pine nuts!
You don't by any chance know a good place to find cream of tartar or pine nuts, do you?
I've been looking around online for these so I can make pine nuts & white chocolate genoise also. :)

Really like your blog

thanks!!