Posts tagged #White Sonora 00 Flour

White Sonora Grapefruit Cake

grapefruit white sonora cake

White Sonora Grapefruit Cake with White Chocolate Glaze

Cake Ingredients

1 cup sugar
Zest of one large grapefruit
1 cup plain yogurt
3 eggs
½ cup olive oil
½ tsp of vanilla extract
1 ½ cups White Sonora Type 00 Flour
2 tsp baking powder
½ teaspoon salt
1 tbsp poppy seeds

Glaze

½ cup white chocolate chips
¼ cup of milk or cream
2 tbsp powdered sugar

Directions

  1. Preheat the oven to 350 F. Grease a 9x5 loaf pan. In a stand mixer mix the sugar and grapefruit zest on low speed until fragrant. Then mix in the yogurt, eggs, olive oil and vanilla extract.

  2. In a separate bowl, combine the White Sonora Type 00 Flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix at low speed. Last, mix in the poppy seeds until they are evenly distributed throughout the batter.

  3. Pour batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean and the top is golden.

  4. While waiting for the cake to cook make the white chocolate glaze. Combine the white chocolate and milk in a small saucepan and melt over low heat, stirring frequently. When the chocolate is melted and smooth remove from the heat and stir in the powdered sugar. Set aside and cool to room temperature.

  5. Cool for 15 minutes before flipping the loaf out of the pan and onto a cooling rack. Allow the cake to fully cool before drizzling on the room temperature glaze.

Posted on June 3, 2019 and filed under Dessert, Recipe.

Simple Lemon Loaf

We love the simplicity of this lemon loaf because it allows the fresh sweetness of the White Sonora flour to truly shine. Garnished with bright edible flowers, this loaf is perfect for any special occasion.

lemon loaf with flower garnish

Ingredients
1 1/2 cups Type 00 Flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar
3 eggs
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup olive oil

Lemon Glaze
1 tablespoon lemon juice
1/2 cup powder sugar

Edible flower garnish

Directions
Preheat the oven to 350°F. Grease and flour a loaf pan. 

Mix 1 1/2 cups flour, baking powder, and salt in a bowl. In another bowl whisk the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil together.  Add the dry ingredients into the wet ingredients and mix thoroughly, until all the clumps are works out.  Pour the batter into the floured pan and bake for 50-60 minutes, or until a toothpick comes out clean. 

Cool in the pan for about 15 minutes before flipping the loaf out onto a cooling rack. While the cake is still warm, pour the lemon glaze over the cake and sprinkle edible flower garnish over the top. Allow to fully cool before serving. 

Posted on October 28, 2014 and filed under Recipe, Dessert.

holiday springerle

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My family has German roots, but this is the first year we've included Springerle cookies as part of our holiday traditions. Last week, I learned how to make these gorgeous anise-flavored cookies with my aunt and cousin. The cookies keep well in airtight containers so it's good one to get done before things get too busy.

I picked out a 17th century Swiss replica of a harvest scene. Look at all the details-- the squirrel in the tree, the spokes of the wagon wheels, the scythes in the hands of the harvesters. 

We got our molds from House on the Hill and used their traditional Springerle recipe with our White Sonora Type 00 flour. It was the softest dough; so easy to work with and to re-roll when we made mistakes. 

I think that these will make great holiday gifts. Or maybe fancy place setting decorations. 

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Posted on November 22, 2013 and filed under Blog, Recipe, Dessert.