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    The Global Bakery: Cakes from the World's Kitchens
    The Global Bakery: Cakes from the World's Kitchens
    The Global Bakery: Cakes from the World's Kitchens
    Ebook340 pages1 hour

    The Global Bakery: Cakes from the World's Kitchens

    By Anna Weston

    4/5

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    About this ebook

    The diversity of the world's cakes are represented for the first time in one thoroughly researched volume. The amateur baker is taken on a journey across the continents visiting Cote d'Ivoire, Libya, Finland, Hungary, Azerbaijan, India, Cambodia, Papua New Guinea, United States, Colombia, and many more countries along the way.

    Working on the premise that every culture must have a favorite cake, author-baker Anna Weston started researching the wonders of baking in corners of the globe that she's not likely to visit in the flesh. She soon discovered an amazing richness of cakes and found herself investigating cakes and delicacies that are well beyond the scope of most other books about baking—let alone her mother's fund of knowledge.

    With all tastes and occasions catered for, the recipes have been fully tested in a domestic kitchen and feature sumptuous photographs. The book includes a number of vegan and wheat- and gluten-free recipes. These are marked in the contents list and in the recipes.

    Anna Weston is the office manager at New Internationalist. She has been an avid cake baker for many years, taking great pleasure in adapting recipes to create new flavors and then trying out the results on her family and colleagues. She is passionate about getting the message across that baking is not just for the experts and that, all over the world, delicious cakes have always been produced in domestic kitchens with rudimentary equipment and ingredients.

    LanguageEnglish
    PublisherNew Internationalist
    Release dateOct 20, 2014
    ISBN9781780261898
    The Global Bakery: Cakes from the World's Kitchens

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    • 4/5
      If I still had reason to bake cakes I would want a copy of this. The recipes look very interesting. But I would want the English original, and not the German translation I borrowed from the library.However, what idiot decided that pictures of one or two ingredients would be better than pictures of the cakes? My guess is that they did the pictures at the very end and didn't want to rebake everything. But seeing what the cakes are supposed to look like is important for trying to follow exotic recipes.The translators are obviously North German, and I found parts hard to figure out. In some cases I have my doubts as to whether they really know what they are talking about. Jamaicans are never going to use sugar beet syrup in their local baking! A quick look at the Kindle sample shows that the German edition is also missing the discussion of cake pans from the original.

    Book preview

    The Global Bakery - Anna Weston

    The Global Bakery: Amazing Cakes from the World’s Kitchens

    Published in the UK in 2014 by New Internationalist Publications Ltd

    The Old Music Hall

    106-108 Cowley Road

    Oxford OX4 1JE, UK

    newint.org

    © Anna Weston

    The right of Anna Weston to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1998.

    About the author

    Anna Weston has been an enthusiastic cake baker for many years. She takes great pleasure in adapting recipes to create new flavors and then trying out the results on her friends and colleagues at New Internationalist. She is passionate about communicating the message that cake baking is not just for the experts and that all over the world delicious cakes have always been produced in domestic kitchens with rudimentary equipment and ingredients.

    Design: Andrew Kokotka

    Food photography: Graham Alder/MM Studios

    All rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without prior permission in writing of the Publisher.

    who hold environmental accreditation ISO 14001.

    British Library Cataloguing-in-Publication Data

    A catalogue record for this book is available from the British Library.

    Library of Congress Cataloging-in-Publication Data

    A catalog record for this book is available from the Library of Congress.

    ebook ISBN 978-1-78026-189-8

    The Cakes

    Sub-Saharan Africa

    CÔTE D’IVOIRE Gâteau Moelleux à l’Ananas et à la Noix de Coco/Soft Cake with Pineapple and Coconut

    EAST AFRICA Jugu Cake/Peanut Cake

    SOUTH AFRICA Bienenstich/Bee Sting Cake

    MALI Gâteau de Semoule aux Agrumes/Semolina and Citrus Cake

    WEST AFRICA Lime Cake

    GHANA Banana and Peanut Cake

    ZIMBABWE Cornmeal Cake

    Middle East & North Africa

    EGYPT Basbousa

    IRAQ Almond Honey Cake

    LIBYA Safra

    MOROCCO Meskouta with Orange Juice

    PALESTINE Almond & Citrus Olive Oil Cake

    ISRAEL Eretz Yisrael

    KUWAIT Arabic Honey Cake

    SYRIA Walnut-Semolina Cake with Figs

    Europe

    FINLAND Kermakuku/Sour Cream Cake

    GREECE Melaxrini

    GERMANY Schwarzwäldertorte/Black Forest Gâteau

    HUNGARY Sutemeny Rigo Jancsi/Chocolate Mousse Cake

    NETHERLANDS Pruimencake/Plum Cake

    ITALY Castagnaccio/Chestnut Cake

    POLAND Jablecznik/Apple Cake

    NORWAY Almond Cake with Custard Glaze

    CZECH REPUBLIC Buchty

    DENMARK Valmuefrø Kage/Poppy-Seed Cake

    SWITZERLAND Bündner Nusstorte

    ROMANIA Marble Cake

    SPAIN Tarta de Santiago/St James´ Cake

    WALES Bara Brith

    South & East Asia

    INDIA Mango Cake

    MALAYSIA Bolu Sarang Semut/Honeycomb Cake

    CAMBODIA Num Taloak/Persimmon Cake

    AFGHANISTAN Halwaua-e-Aurd-e-Sujee/Halva

    JAPAN Kasutera

    PHILIPPINES Bibingka

    TAIWAN Sweet Potato Cake

    SRI LANKA Bibikkan/Coconut Cake

    CHINA Nian Gao/New Year Cake

    Caribbean & North America

    UNITED STATES Red Velvet Cake

    CANADA Maple Syrup Cake

    HAITI Gateau au Beurre

    ST LUCIA Banana Cake

    BERMUDA Rum Cake

    JAMAICA Ginger Cake with Lemon Glacé Icing

    CUBA Opera Cake

    Oceania & Pacific

    MICRONESIA Glazed Orange Coconut Cake

    PAPUA NEW GUINEA Banana Cake with Chocolate Sauce

    AUSTRALIA Pineapple Upside Down Cake

    NEW ZEALAND/AOTEAROA Louise Cake

    POLYNESIA Wedding/Carrot Cake

    HAWAII Guava Chiffon Cake

    Latin America

    CHILE Torta de Hojas

    BRAZIL Cuca de Banana

    MEXICO Pastel de Tres Leches/Three Milks Cake

    EL SALVADOR Quesadilla Salvadoreña/Salvadoran Sweet Cheese Pound Cake

    COLOMBIA Spiced Coffee Sponge Cake

    ARGENTINA Torta Negra Galesa/Black Welsh Cake

    URUGUAY Postre Chajá/Peach Cake

    Eastern Europe & Central Asia

    BELARUS Yablochny Pirog/Apple Torte

    ALBANIA Walnut Cake with Lemon Glaze

    ARMENIA Nutmeg Cake

    AZERBAIJAN Zebra Cake

    UKRAINE Medivnyk/Christmas Honey Cake

    HAPPY BAKING!

    EFTHYMIA ANASTASIOU

    EFTHYMIA ANASTASIOU

    Introduction

    For as long as I can remember I have taken pleasure in baking, from helping my mother make the cakes that kept us going when we came in hungry from school right through to the various birthday cake challenges set by my children over the years, which usually tested my icing skills above all. I see making a cake at home for family and friends as a gesture of love and affection, while the unmistakable aroma of baking in the house simply makes me happy. However, I had reached the stage where I was becoming a little bored with baking traditional cakes using the tried and tested methods and recipes that I had used from childhood. So, given that I have worked as office manager at New Internationalist for 10 years now, dealing with people from all over the world on an everyday basis, I started to wonder about the wider world of baking. Working on the premise that every culture must have a cake, and armed with a list of all the countries in the world, I started researching the wonders of baking in corners of the globe that I am never likely to visit in the flesh. I soon discovered an amazing richness of cakes from every corner of the globe and found myself investigating cakes and delicacies that are well beyond the scope of most other books about baking – let alone my mother’s fund of knowledge.

    Cakes used to be a luxury items, baked when times were good and ingredients plentiful. Of course, they also marked times of celebration and religious or special occasions, but there was usually a purpose to their production. They were often the result of a good harvest or a way of using up a glut of fruit at certain times of the year. At other times they might even be made from the leftovers of the main course, sweetened and baked up again in a new form because food was too precious to be wasted. Today, baking is seen as a creative hobby rather than a weekly task, and we give little thought to the origins of the recipes we use, but many of the cakes featured here were once only possible at certain times of the year. The Italian cake Castagnaccio, for instance, which you can find on page 60, was traditionally made in autumn during the chestnut season: it is made with chestnut flour, sweetened with raisins and flavored with rosemary. Many of the cakes in the book use ingredients that are grown in the country of origin and only baked when a certain fruit is in season. We have divided the book by region and you will inevitably find the same ingredients repeated within the recipes in those regional sections – but I can assure you that the baked results taste very different.

    While writing the book I have learned new methods of preparation and have had to forget many of the traditional rules of baking that I previously took for granted. Western recipes for cakes and sponges tend to specify, for example, that the oven door should not be opened nor the cake removed until it is fully baked, whereas some of the recipes in the book actively encourage it. Take Arab Honey Cake from Kuwait (page 42): this is put in the oven while the topping is made, removed so that the topping can be added, and then put back in the oven to finish baking – but what a fantastic result! Mind you, I would urge you to take note of the warning about the reaction to expect when adding baking soda to simmering milk for the Jugu Cake from East Africa (page 16), as it does froth in the most alarming way. But in this case, as in all the others, if you follow the step-by-step instructions and hold your nerve, things will work out fine.

    You can rest assured that I have baked all the cakes in my kitchen at home more than once – first to make sure that the recipe is absolutely right, and ultimately so that we could photograph the results for the book. The recipes have also been tested for taste by my colleagues in the New Internationalist office who, with no regard for their personal safety, ate their way through all 64 cakes – although not all at once!

    In East Oxford we are fortunate enough to be surrounded by a rich diversity of foodstuffs aimed at the many different immigrant communities. With a little searching in Asian, East European or African shops, I tracked down the spices, flours and fruits I needed. It was intriguing to use ingredients that I had never even heard of before I started researching these recipes. For example, I had never used jaggery

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