Tip:
Highlight text to annotate it
X
>> Carol: I love to take the ferry to Vashon island.
And you got to do that and took the ferry to Leslie mackie, she's the owner of...
>> Mark: Yes.
Macrina bakery.
A Seattle icon.
We thought, let's just go to Leslie's house on Vashon island and see, do they really have big kitchens at their own home?
What a fun recipe we had to share with you.
This almond cake with raspberries and chocolate ganache.
We spent the whole day there and you're about to see why.
Enjoy this.
¶¶
>> Mark: Here is Leslie mackie, founder of Macrina bakeries.
And I know the location in my own neighborhood in queen Anne, but you have a few now.
>> We do.
Our original is in belltown, over on first avenue.
And then about five or six years ago, we opened up our flagship baking facility, which is over in sodo on first avenue south.
>> Mark: And you have a recipe you want to share?
>> We do.
>> Mark: What is this going to be?
>> This is our almond cake and it's topped with a chocolate ganache and then fresh raspberry and chocolate savings.
We are going to prepare the tins.
So using a jumbo muffin tin is a puff size for it.
I'm -- a perfect size for it.
I'm just going to put a little oil right up on here just so that it will release the edges.
>> Mark: Perfect.
There's a secret right there.
>> And we're just going to put the muffin liner in here.
>> Mark: Okay.
>> So we're working with cake flour.
And with the cake flour, I'm going to take that.
Got it.
And then also going to add a little baking powder and baking soda.
All righty.
>> Mark: Now, this recipe, is this something fun that you created, something that's been passed down from family?
>> You know, that's a great question.
In all honesty, because we've been at it for 20 years, I can't remember how exactly this came to us.
But it's definitely a favorite.
Also, we're going to put a little salts in this.
It's important with bread as well as pastry.
>> Mark: Why is that?
Why would you say that about salt?
>> You know, it helps to balance out the flavors.
And in bread, it actually slows the yeast, the proofing process, so it's really important.
But it balances the flavor of the actual recipe.
>> Mark: Don't forget the salt.
>> Yeah.
So it's important, it's definitely important to sift this.
And we're using the almonds with the skin on them and then toasting them for about 15 minutes at 3:50°.
You just get this really delicious nutty flavor.
And almonds naturally have a nutty flavor to them.
But it comes out more.
So anyways, I'm going to mix in, I'm going to mix in just with my hand here, you know, the almonds, along with the other.
So this is our dry mixes.
So next, we're going to get the liquids together, so we have two eggs.
>> Mark: Do you have chickens here on Vashon island?
>> I do.
>> Mark: Home grown?
>> You know, I'd like to say yes, but my chickens will start producing in another month.
>> Mark: Wouldn't that be handy.
>> I know, it will be.
A little bit of yogurt.
Now, this is a recipe that we adapted using yogurt.
I think originally, it probably called for sour cream.
So it's just a way, I mean, you'll see that there's a fair amount of butter in it, so it's not necessarily low-cal.
>> Mark: What about this?
>> So this recipe actually calls for almond extract.
But because I get such a delicious flavor toasting the almonds, I thought it would be fun to put Frangelico in.
That's what baking is about, rather than going to the store to get just your, you know, one teaspoon of something, you can improvise.
>> Mark: It's the big bottles in kitchens that get my attention, so I just have to ask.
>> So I'm just going to mix this up.
And take just a little bit of time to get it all mixed up together.
That's all emulsified now.
I'm going to set that there.
So now, what I'm going to do is cream the butter and the sugar.
This adds the lightness to the recipe.
To the cake itself.
So we've got a stick and a half of butter.
>> Mark: Creaming the butter.
>> So the butter and sugar.
For about 3 to 5 minutes.
Something like that.
What we're looking for is a pale color and a light texture.
So this looks great.
Let me just give you a peek at it.
>> Mark: Just the color looks so white like whipped cream.
>> It is quite pale and a light texture.
>> Mark: Creaming the butter.
>> That's what we're looking for.
We are going to introduce the dry mix, the dry, and also the yogurt.
So we're going to alternate these.
And so you don't get lumps in the mix.
I add, I add a little bit of the dry and a little bit of the yogurt.
And you kind of create a paste.
>> Mark: So let them become friends there a little bit before we bring out the whole gang.
>> Yeah.
And I'm just going to, the whole key to making delicious cakes is scraping.
Because if butter gets, if it doesn't get incorporated in, then you get these little pools of butter, and it makes a hole in the cake.
So it's not a good thing.
>> Mark: That's why.
I've always wondered that.
>> Yeah.
So here we go.
Add a little more.
One more scrape just to make sure there aren't any butter pockets anywhere.
Okay.
So now, what we're going to do is we're going to introduce the eggs.
We're going to add this in three different additions.
So if we were to add this all at once, it wouldn't emulsify very well.
Now, what's our magic word?
Got to scrape.
So look at this nice batter, nice and fluffy.
This is an ice cream scoop.
And it's very versatile for doing these little cakes.
Just like so.
See, look how easy that is.
>> Mark: I was thinking it was going to be a real runny batter here, but it's holding together nicely and scooping out into the tin.
Here we go.
>> The jumbo tin should be fairly consistent.
There we go.
We're just going to flatten the top just a little bit.
I mean truly as it takes, it will kind of settle.
But it will just help to make it bake a little more evenly.
Okay.
So let's put these in the oven.
There we go.
Now, we're going to work on the fillings for the cakes and also the ganache.
So let's start with the ganache, because that needs to kind of cool a little bit.
So ganache, fancy term, actually, it is whipped cream and chocolate together.
I have a combination of semi sweet and bittersweet chocolate chips.
What we're going to do is scald the cream, so we're going to bring it to a pool quick -- to a boil quickly.
So now, we're going to turn this off and put these chocolate chips in there.
Just the heat of the whipped cream will melt the chocolate.
>> Mark: Look at, the Burner is off, and there you go.
>> Yeah.
I think what I'm going to do, it will cool down a little faster if I put it into this pan here.
And there we go.
So you can see the, if you want to use the word viscosity, the...
>> Mark: It's thickening real quick.
>> Yeah, you bet.
And as it cools down, the chocolate will continue to thicken it.
Awesome.
So we'll just leave that there.
Perfect.
Now, what we're going to do is make the filling.
And this is a surprise factor.
So you know, I don't like dry cake.
And so by putting a little bit of filling in the center, it just moistens the whole experience up.
So it's really tasty.
>> Mark: This will be the wow that you're looking for.
>> Exactly.
That's it.
All righty.
So we are going to toss in a few berries.
>> Mark: Just a few.
>> Yep.
>> Mark: Load it up.
>> Look at these beautiful berries, so nice.
You know what?
We also want to save some pretty ones for garnish.
So let's take a gander at these, and we want to have at least eight pretty ones.
>> Mark: That one won't work there.
>> Okay.
You can try that.
Perfect.
>> Mark: You're on to me, aren't you?
>> I'm gonna, so that we can put this inside the cake, I'm just going to smoosh these up just a little bit.
Okay.
Now we're set.
Yeah.
Exactly.
>> Mark: Here they come.
Look at those.
Wow.
>> So now, what we're going to do is these have been cooling.
Because if we put the cream in a warm cake, it will just melt.
>> Mark: Yeah.
Been there, done there, doing that again.
>> We're just going to take about a, what do you call it, about a one inch kind of cake, where you call them doughnut holes, so cake holes out.
We're going to put some cream in the center.
And then we're going to top it with the ganache.
>> Mark: Really?
We're going to do all that?
>> Yes, we are.
Ha, ha, ha.
>> Mark: Watch how this comes together.
Now, the fun part, we're going to build it.
Another scoop.
>> There's our special scoop.
Okay.
So we're going to do that.
Kind of flatten it.
Great.
And so with this spatula, what we'll do is we'll just flatten it.
Want to keep it off the edges actually.
Cattywampus.
And now, we get the ganache.
And another scoop.
And I just want to see how warm it is.
And I'm just going to scoot it out to the edges there just like that.
Put it right on top.
There we go.
This is how we do our little shavings.
You can actually make them a little, well, that was generous.
>> Mark: You're right.
Just remember which one's mine.
>> That one's yours.
Okay.
So we're going to put a little less on there.
There we go.
And these kind of knives are awesome.
Because they give you the ability to lift and place something.
>> Mark: And this is a block of what chocolate. This is bittersweet chocolate.
>> Mark: A big old block.
>> Yeah, a big old block.
I actually like to see the center of the raspberry.
I know that french chefs will not agree with me.
>> Mark: Stand them straight up.
>> They will make them just perfect.
And I like to have them, I definitely am a rustic European pastry kind of gal.
I'm not, I don't do the fancy, fancy french pastry.
>> Mark: When you're with Julia child, was that a little much for you, over the edge, or was she like Leslie. You know what?
She is, um, she likes things rustic.
I did pies with her.
And pies, definitely have more of a rustic, you know, homemade feel to them.
But she was so much fun to work with.
She was great.
[LAUGHTER]
>> Mark: Look at that.
>> What we'll do is we will place one on the plate.
And we should try one.
What do you think?
>> Mark: Do we have to.
>> I know, I know.
Here's the generous one.
And there is a sauce.
And a little bit of whipped cream.
And I think... I'm gonna grab a flower.
If you wouldn't mind grabbing that vase, that would be terrific.
>> Mark: What's your flower of choice.
>> Yeah.
There we go.
These are beautiful.
So you just pull them off and there you be.
>> Mark: So here comes the important part.
If I remember, you said the goal was delicious, right?
>> Yeah.
>> Mark: So we sifted the flour, we scraped the bowl, and do we...
>> Did we meet the goal?
>> Mark: Um, yeah.
>> Good.
I have to try it too.
>> Mark: There you go.
Almond cake with a raspberry and chocolate ganache.
And I can do this recipe.
I know I can do this.
This is so much fun.
Leslie mackie, thank you so much.
Appreciate it.
Thank you so much for being here today.
Macrina bakery with three locations in Seattle, and sharing a recipe, and how much fun.
And look at the results.
It tastes as good as it looks.
Look at that.
Outstanding. 00:13:06.807, >> Thank you.