Honeycomb Banana Layer Cake

Honeycomb Banana Layer Cake | ZoeBakes photos by Zoë François

This Honeycomb Banana Layer Cake is inspired by Cadbury Crunchie Bar candy my husband ate as a child growing up in Montreal. He’s been asking me to recreate the chocolate covered honeycomb (sponge toffee) candy and I am finally getting around to it. Now that I’ve had it, I regret not making it decades ago. I made this banana cake with a coffee flavored honey meringue buttercream, the honeycomb candy seemed just the right garnish for the top. The name comes from the honeycomb look of the candy and not because honey is in the ingredients. I added a touch of honey, just because it seems like it should be in there, but that’s not the traditional way Cadbury Crunchie Bars were made. You can watch me make this cake and honeycomb candy in my instagram video.

Honeycomb Banana Layer Cake | ZoeBakes photos by Zoë François (more…)

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Coffee, Bourbon & Chocolate Baked Alaska

baked alaska | ZoeBakes(4 of 7)

This weekend I fulfilled a dream, (one I didn’t know I had until I did it), to be a radio talk show host. That’s a generous description of what I was doing on the Weekly Dish, but it was the kind job title Stephanie March offered when she invited me to sit in for her co-host (Stephanie Hansen), who was busy being on vacation. Luckily, I was not filling this role alone, our friend Stephanie Meyer, was also on the air for the 2 hour show. I had a ball, but what I learned is that the “Stephanies,” as they are lovingly known, make this job seem so easy and effortless. They are hilarious, smart, quick and have an endless knowledge of what is going on in the Mpls food community (and a fair bit about the rest of the country too). I loved every second of it, but don’t think I’ll be giving up my day job.

After the show we went across the street to a neighborhood bar with a long list of coffee drinks, it was only 11am, so booze should be served with caffeine. Stephanie March ordered a coffee, bourbon and black walnut drink, because…bourbon. I took one sip and said “Baked Alaska!” We were due for a snow storm that night, and all the predictions were that we’d be trapped inside. A baked Alaska made with ice cream of espresso bean, chocolate shavings, a splash of bourbon, sitting on a layer of devil’s food and then covered with toasted meringue seemed the perfect way to weather the storm.

For the recipe.

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Pistachio Cake

pistachio cake | ZoeBakes (4 of 14)

Pistachio is my absolute favorite flavor of ice cream. When I traveled with my family to Italy, we did a whole lot of “research” on gelato. It was an informal, albeit thorough, study consisting of my sons trying every single flavor made in the country, while I stuck to a scoop of pistachio and one of espresso. Side by side, they are the perfect combination. I should know, because I ate it daily during our two weeks in Italy. This cake is based on that perfect marriage.

pistachio cake | ZoeBakes (2 of 14)

Pistachio cake, pistachio buttercream and a layer of espresso ganache.  (more…)

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Vietnamese Ice Coffee Panna Cotta

panna cotta

I fell in love with a little Vietnamese restaurant when I was pregnant with my first son. I craved salty, spicy, big, fat flavorful foods and Quang delivered on all of it. I would have eaten every meal for the nine months there, but I knew my husband just couldn’t take it, so I limited myself to 3 days a week. Once my son was born I’d bring him in to the restaurant and the servers would carry him around, so I could have 2 minutes to slurp up my pho (soup) and suck down a Ca Phe Sua Da (Vietnamese ice coffee with sweetened condensed milk). The coffee was a bit of a ritual in those days. They poured hot water over coffee grounds in a little metal filter, which fit perfectly over a glass with sweetened condensed milk at the bottom. It was like sweet torture waiting for the slow drip to finish and yet I loved the anticipation. Once the hot coffee was done dripping over the milk I’d stir it all together and pour it over ice. The first sip, because I was too impatient to wait another second, was the slightest bit warm and cloyingly sweet. As the ice melted and the coffee chilled the flavor was perfection. Sadly, Quang now brings the Ca Phe Sua Da to the table already made and in sealed plastic cups, which is hardly as romantic, but it is still delicious and I manage to drink at least one, or two, or three a week. They don’t come in decaf, so unless you are planning to be up late, you may want to save this for lunchtime.

The strong bite of the coffee, mixed with the sweet creaminess of the condensed milk is like a perfectly balanced dessert, so I hardly worked to get this one right. I like my panna cotta with as little gelatin as possible, just enough to keep it together. This version requires even less, because I leave it right in the glass. I suppose you could invert it, but the stripes are so lovely, and it would be hard to get it to look so crisp and clean as it wiggled on the plate.

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