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Absinthe cake!


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#1 Ambear

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Posted 02 April 2011 - 03:15 PM

Has anyone tried David Lebovitz's absinthe cake recipe yet? I poked through to see if it's been posted prior to now and couldn't find anything. I made one up on Friday with Pacifique and it's pretty much wonderful...very dense and moist.

Annnnnnd food porn.
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It was very specific about the glaze (particularly not dissolving the sugar,) but I found myself adding more sugar because it wasn't quite the right consistency. I still found it a little too boozy for my taste as it can be strong in parts, and needs a little tweaking to be perfect. Otherwise excellent.
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#2 seeker of truth

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Posted 02 April 2011 - 03:31 PM

:dribble:

I've been meaning to experiment with cooking/baking. Ambear, you just gave me more cause to do so. Thank you so much for sharing, I'm going to go get a towel. I sold my boss, at my second job, on absinthe based on pizzelles (sp?) made and paired with absinthe.
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#3 Jack Griffin

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Posted 02 April 2011 - 03:38 PM

Just a thought...using the good stuff in baking can be a waste great absinthe. I have been given bottles of Pernod, and Grande Absente by well-meaning friends, and the few times I've added it to goodies in baking or a splash in a milkshake, the results were darned good. It's likely just a matter of time before friends/family gift you so-so stuff, then it's off to the Food Network Dessert Challenge

BTW, if the photo is what you made....niiiice!

#4 baubel

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Posted 02 April 2011 - 03:57 PM

I once did a comparison of absinthe chocolate chip cookies and anise extract chocolate chip cookies.


Absinthe won, but that's not a surprise.

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#5 Julie Legate

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Posted 02 April 2011 - 03:58 PM

Go ahead, use the good stuff! You're worth it. :poke:
Must have absinthe cake. :dribble:
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#6 Ron

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Posted 02 April 2011 - 03:59 PM

Reminds me of these!
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#7 Joe Legate

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Posted 02 April 2011 - 04:02 PM

I would eat it with an absinthe spoon. That looks and sounds awesome.

Oh man, a double-shot of espresso to sip!

#8 Phoenix

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Posted 02 April 2011 - 04:37 PM

That looks delicious! :dribble:

Nothing wrong with using the good stuff. Things taste better when they're made with quality ingredients. I've had Jade PF1901 absinthe cookies and they were great, but the frosting was much too boozy for me.

I once tried my hand at making the absinthe cupcakes Ron linked to, but all I found out was that making cupcakes is a lot harder then it sounds.
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#9 Joe Legate

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Posted 02 April 2011 - 04:58 PM

Bah. Piece of cake.
(Get it? Get it? Cupcake = piece of cake?)


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#10 Ambear

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Posted 02 April 2011 - 05:08 PM

BTW, if the photo is what you made....niiiice!


Yep! Just bought a new camera and wanted to give it a test-go. It went in our mouths shortly afterwards, with some green tea. :cheers:
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#11 Ambear

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Posted 02 April 2011 - 05:24 PM

*Sigh* Webhost fail...
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#12 Evan Camomile

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Posted 02 April 2011 - 05:34 PM

Just a thought...using the good stuff in baking can be a waste great absinthe.


It was either that or Obsello, and the Obsello would've been way too sweet. Her and I are out of stock on our other absinthe. I can see where you come from but as of late, the better the ingredients the better the food. I was given some eggs from a friend's farm that blew me away last week just cooking them my usual way for breakfast.

BTW, if the photo is what you made....niiiice!

Yeah she was really excited to test out her camera on that cake. That photo is better than 90% of the "fine art" photography we viewed at galleries last night. Although my tastebuds may be biasing this opinion quite a bit.

And yes, the cake was absolutely amazing!

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#13 Brian Robinson

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Posted 02 April 2011 - 06:12 PM

Just a thought...using the good stuff in baking can be a waste great absinthe.

Not at all. Just as in cocktails, better ingredients lead to better finished products.
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#14 Jack Griffin

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Posted 02 April 2011 - 08:05 PM

Ok! Let's go for it...Pre-ban peanut butter popovers! What I'm getting at in the above post, is that if you're looking for a light element to be added, the lesser absinthes still impart basic elements, in fact, tasting much better in the baked items than they do in the glass. I simply prefer to drink the good stuff, not eat it!

Yes better ingredients in cooking lead to better results. I for one, won't cook with a wine I wouldn't drink,
and I have been known to make cabernet, merlot and pinot noir sorbet. Only good wine makes it worth the effort.

#15 OMG_Bill

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Posted 03 April 2011 - 07:38 AM

Nice pic and the cake looks tasty. Thank you for sharing. Cheers!
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#16 Père Ubu

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Posted 03 April 2011 - 09:24 AM

Now I've got the munchies.

#17 lizardbeam

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Posted 03 April 2011 - 04:27 PM

That looks good... My wife read this book recently and told me about this recipe. I read the page or two where he talked about the absinthe store in Paris. Looks like a relatively easy recipe, maybe I will try it next weekend...

#18 nny12345

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Posted 25 July 2011 - 11:52 AM

My fiancee will pop right through the roof when she see's this. Thanks for the tip off!

#19 crow

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Posted 08 November 2011 - 12:37 PM

It was very specific about the glaze (particularly not dissolving the sugar,) but I found myself adding more sugar because it wasn't quite the right consistency. I still found it a little too boozy for my taste as it can be strong in parts, and needs a little tweaking to be perfect. Otherwise excellent.


I'm not much of a baker, but how do you think it would be to substitute the granulated sugar with confectioner's sugar? Also, as you mention the glaze is quite powerful, how about using half absinthe and half orange juice? Actually I'm going to substitute lime zest for the orange zest, so I'd use lime juice. Well, maybe not half and half but 3/4 absinthe and 1/4 juice?
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#20 Ambear

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Posted 08 November 2011 - 01:34 PM

Powdered sugar would definitely not be as good, unless you were to make a buttercream (which is what I did this time around.) I'd definitely play with the juice to absinthe ratio though.

I used the Jade VS for the cake and NO for the icing.
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#21 crow

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Posted 08 November 2011 - 01:50 PM

I used the Jade VS for the cake and NO for the icing.


Any particular reason for using two different brands? Actually I can see the sense in that... maybe something spicier for the cake and more flowery for the icing?
"Vivir con miedo, es como vivir a medias!" ("A life lived in fear is a life half lived.") --Frangipani della Squeegeemop

#22 Ambear

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Posted 08 November 2011 - 01:52 PM

I find VS to be very spiced and Christmas-y tasting and made the most sense for baking. NO is Evan's favorite.
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#23 crow

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Posted 08 November 2011 - 02:54 PM

Thanks for the advice. I'll let you know how it turns out.
"Vivir con miedo, es como vivir a medias!" ("A life lived in fear is a life half lived.") --Frangipani della Squeegeemop

#24 Evan Camomile

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Posted 08 November 2011 - 04:22 PM

I find VS to be very spiced and Christmas-y tasting and made the most sense for baking. NO is one of Evan's favorites.

Fixed, I can't rank my top 5 or so.

Last time we did this Obsello was the cake and Pacifique was the icing. Which turned out wonderful as well.

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#25 distill my beating heart

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Posted 10 November 2011 - 10:53 AM

Made the absinthe cake this week. Used Pacifique for batter and frosting. Very good! Thanks for the recipe!
If we make it, we can sit back and relax...

#26 crow

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Posted 10 November 2011 - 11:48 AM

and I made it with Vieux Carre. Thank you, Ambear. I'll be making this again and again.
"Vivir con miedo, es como vivir a medias!" ("A life lived in fear is a life half lived.") --Frangipani della Squeegeemop

#27 brewmaster

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Posted 10 November 2011 - 02:29 PM

Hmm, I bet those would make nice "soul cakes" I may need to try my hand on that cake recipe for the holidaze. Thanks for the info! :clap:
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