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FOOD
September 22, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS : My husband and I just returned from a trip to Israel to attend the wedding of one of his former students. We stayed at the beautiful Mount Zion hotel in Jerusalem , which served an incredible Israeli breakfast. In addition to a wide array of delicious salads, they offered a hot cheesecake dish. The hot cheesecake was amazing: light, soufflé-like, not overly sweet. A perfect breakfast dish! We're still dreaming about that dish and would love to have the recipe. Nadine Steinberg San Clemente Dear Nadine: A crustless cheesecake, Mount Zion's version of this classic is rich, lightly tart and not too sweet, with a light hint of orange.
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FOOD
April 23, 2014
Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A. Nielsen-Massey vanilla paste can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. European-style butter is available at Trader Joe's, Bristol Farms and Whole Foods markets. The chef toasts a cinnamon stick, then grinds it for this recipe. 1 ( 1/4 ounce) package dry yeast 1/3 cup plus 3 tablespoons sugar, divided 1/2 cup milk 2 cups flour, divided 2 eggs 3/4 teaspoon kosher salt, divided 3/4 cup European-style butter, chilled, divided 1/2 cup light brown sugar, packed 1/4 teaspoon vanilla paste or substitute 1/8 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup raw, unsalted pecan pieces 1. For the cake, combine the yeast and one-third cup sugar in a mixing bowl.
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FOOD
August 12, 2010
Mango coconut upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 firm, ripe mangoes (preferably Haitian) 3 tablespoons butter, plus 1/2 cup (1 stick) butter at room temperature, divided 1/2 cup light brown sugar 1 cup sugar 2 eggs 1 vanilla bean, split and scraped 1/2 cup unsweetened coconut flakes 2 cups (8.5 ounces)
NEWS
June 7, 2013 | By S. Irene Virbila
  My husband has recently taken up baking. A couple of times, though, even when a test toothpick came up dry and his gingerbread should have been cooked through, the cake was sticky on the bottom. Embarrassing for a fledgling baker. I understand. But a recent purchase of a springform pan with a glass-bottom has changed things around this house. It is kind of ingenious. While his gingerbread is baking, he can lift the pan out of the oven by its two handles and actually what's happening, whether the cake bottom looks browned enough.
FOOD
March 31, 2012
  Total time: About 2 hours, plus cooling time Servings: 8 Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets. If you are serving the cake at a kosher meal that includes meat, use nondairy margarine to grease the cake pan. 2/3 cup (90 grams) plus 2 tablespoons (1 ounce) hazelnuts 1 cup almonds (5.3 ounces) 1/4 cup matzo cake meal (1 ounce) 1 cup sugar (7.2 ounces), divided 4 eggs, separated 1 1/2 teaspoons grated orange zest Pinch of salt 4 ounces bittersweet chocolate, chopped 1 tablespoon plus 2 teaspoons vegetable oil such as grapeseed or safflower oil, divided About 2 cups Sephardi syrup 8 strawberries (about 5½ ounces)
FOOD
August 12, 2010
Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online. If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter 3/4 cup light brown sugar 8 to 10 apricots, quartered lengthwise 1 ½ cups (6.4 ounces) flour ¾ cup cornmeal 2 teaspoons baking powder 1 teaspoon salt 4 eggs 1 cup sugar ¾ cup olive oil 1 orange, juice and zest ½ teaspoon orange flower water 1. Heat the oven to 350 degrees.
NEWS
June 7, 2013 | By S. Irene Virbila
  My husband has recently taken up baking. A couple of times, though, even when a test toothpick came up dry and his gingerbread should have been cooked through, the cake was sticky on the bottom. Embarrassing for a fledgling baker. I understand. But a recent purchase of a springform pan with a glass-bottom has changed things around this house. It is kind of ingenious. While his gingerbread is baking, he can lift the pan out of the oven by its two handles and actually what's happening, whether the cake bottom looks browned enough.
FOOD
April 23, 2014
Total time: 1 hour, 35 minutes, plus 1 hour, 30 minutes rising time Servings: 8 Note: From Chef Hayden Ramsey of Square One restaurant in L.A. Nielsen-Massey vanilla paste can be purchased at Surfas in Culver City, Sur La Table and Williams-Sonoma stores. European-style butter is available at Trader Joe's, Bristol Farms and Whole Foods markets. The chef toasts a cinnamon stick, then grinds it for this recipe. 1 ( 1/4 ounce) package dry yeast 1/3 cup plus 3 tablespoons sugar, divided 1/2 cup milk 2 cups flour, divided 2 eggs 3/4 teaspoon kosher salt, divided 3/4 cup European-style butter, chilled, divided 1/2 cup light brown sugar, packed 1/4 teaspoon vanilla paste or substitute 1/8 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup raw, unsalted pecan pieces 1. For the cake, combine the yeast and one-third cup sugar in a mixing bowl.
FOOD
August 12, 2010
Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1. Heat oven to 375 degrees.
FOOD
April 27, 1989 | ROSE DOSTI, Times Staff Writer
There is a choice group of dishes from restaurants that have left an indelible mark on the Los Angeles culinary scene. They are dishes you would drop a date with a best friend to taste. They are dishes with an illustrious past and bright future. They possess a bold character and unmistakable charm--along, of course, with exceptional flavor. They have survived the test of time. They are, in fact, a class unto themselves, defying description. Each dish stands on its own, as proud of having originated in a diner as in a chi-chi bistro.
FOOD
March 31, 2012
  Total time: About 2 hours, plus cooling time Servings: 8 Note: Matzo cake meal (sometimes labeled matsah cake meal) is available at well-stocked supermarkets and at kosher markets. If you are serving the cake at a kosher meal that includes meat, use nondairy margarine to grease the cake pan. 2/3 cup (90 grams) plus 2 tablespoons (1 ounce) hazelnuts 1 cup almonds (5.3 ounces) 1/4 cup matzo cake meal (1 ounce) 1 cup sugar (7.2 ounces), divided 4 eggs, separated 1 1/2 teaspoons grated orange zest Pinch of salt 4 ounces bittersweet chocolate, chopped 1 tablespoon plus 2 teaspoons vegetable oil such as grapeseed or safflower oil, divided About 2 cups Sephardi syrup 8 strawberries (about 5½ ounces)
FOOD
September 22, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS : My husband and I just returned from a trip to Israel to attend the wedding of one of his former students. We stayed at the beautiful Mount Zion hotel in Jerusalem , which served an incredible Israeli breakfast. In addition to a wide array of delicious salads, they offered a hot cheesecake dish. The hot cheesecake was amazing: light, soufflé-like, not overly sweet. A perfect breakfast dish! We're still dreaming about that dish and would love to have the recipe. Nadine Steinberg San Clemente Dear Nadine: A crustless cheesecake, Mount Zion's version of this classic is rich, lightly tart and not too sweet, with a light hint of orange.
FOOD
August 12, 2010
Spiced cherry and blueberry upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter, plus 1/2 cup melted butter, divided 1/2 cup light brown sugar 1 pound sweet cherries, halved 1/2 pound blueberries 1½ tablespoons fresh ginger, grated to a paste 1/4 cup water 2 cups (8.5 ounces) flour 1 cup sugar 2 teaspoons baking soda 1/2 teaspoon baking powder ½ 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon allspice 1/2 teaspoon cardamom 1 cup buttermilk 1. Heat oven to 375 degrees.
FOOD
August 12, 2010
Peach upside-down rum cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 2 pounds peaches (about 5 large), peeled 1 lemon, juiced (about 3 tablespoons) 3 tablespoons butter, plus 6 tablespoons (3/4 stick) butter, at room temperature, divided 1/2 cup light brown sugar 1/4 cup honey 1 3/4 cups (7.5 ounces) flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon orgeat syrup (or almond extract)
FOOD
August 12, 2010
Apricot, olive oil and cornmeal upside-down cake Total time: About 1 1/2 hours Servings: 8 to 10 Note: Orange flower water can be found at cooking stores and specialty food stores, as well as online. If baking in a springform pan, place a baking sheet on a rack near the bottom of the oven to catch any syrup that might drip. 3 tablespoons butter 3/4 cup light brown sugar 8 to 10 apricots, quartered lengthwise 1 ½ cups (6.4 ounces) flour ¾ cup cornmeal 2 teaspoons baking powder 1 teaspoon salt 4 eggs 1 cup sugar ¾ cup olive oil 1 orange, juice and zest ½ teaspoon orange flower water 1. Heat the oven to 350 degrees.
FOOD
January 28, 1988 | JANE S. FREIMAN, Freiman is a New York-based food writer
One problem with going, and staying, on a diet is that from time to time you crave something sweet, like ice cream, candy or maybe even a slice of cheesecake. For me, it is usually cheesecake, so I began working on a recipe that would satisfy my yearning for that sweet creamy flavor without all the calories and fat.
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