“I like the dryness of it,” Tor told me matter-of-factly, as if that should explain everything. “But the dryness is why I made a glaze for my own version!” I retorted. “Well…I like it dry,” he concluded, with a nonchalant shrug of his shoulders.
I missed a couple weeks of Tuesdays with Dorie, a cookalong group baking their way through Dorie Greenspan‘s new book, Baking Chez Moi. Today I’m jumping back into the swing of things with a review of her Brown Butter and Vanilla Bean Weekend Cake. This cake was very nice, though I thought it a bit dry. However, that’s what others may find they like most about it, as evidenced by Tor’s remarks above. I did forego the optional addition of rum, so perhaps the whole thing would have been more moist if I had opted for it; however, I can’t imagine that the brown butter and vanilla flavor—which is what redeemed it, in my opinion—wouldn’t have been overpowered by the rum. I thought it was a bit fussy with the method, first browning the butter, which took about ten minutes, then rubbing the vanilla bean seeds into the sugar, and finally folding the butter into the combined ingredients at the end. I wanted a truly quick mixing time for my variation, so I went back to basics: combine dry; combine wet; mix everything together.
With the abundance of blood-oranges in the stores now, and my lack of any citrus recipes so far this January, I decided to make a blood-orange glaze to add moisture and sweetness to my muffin version. Since the glaze was made with powdered sugar, I lessened the sugar in the batter, and added calvados for moisture.
This recipe makes six regular muffins.
57g (1/4 cup) butter, melted
140g (1 cup) all-purpose flour
3/4 teaspoon baking powder
110g (1/2 cup) sugar
2 large eggs
45 ml (3 tablespoons) heavy cream
1 teaspoon anise seeds
30 ml (2 tablespoons) calvados
30g (1/4 cup) powdered sugar
zest of one blood-orange
15 ml (1 tablespoon) fresh blood-orange juice
Melt butter and set aside to cool a bit. Preheat oven to 180C/350F. Butter and flour muffin molds, or line with papers or silicone forms.
Whisk together flour, baking powder, salt, and sugar.
In separate bowl, whisk eggs, then add anise seeds, cream, and calvados and whisk to combine. Add melted butter and stir. Pour into bowl with dry ingredients.
Using a rubber spatula, gently fold wet and dry ingredients together until a smooth, thick batter forms. Pour evenly into muffin molds. Bake for 30—35 minutes, until a toothpick inserted comes out clean.
Meanwhile, prepare your glaze by mixing the sugar, zest, and juice until the clumps of sugar dissolve. Brush on as much or as little glaze as you want before serving. Store unglazed, wrapped in plastic wrap, for several days.