Chef Greg Baxtrom’s Spaetzel and Loaf Cake Recipe
Spaetzle
Order the Spaetzle at Olmsted. This classic dish features Confit Market Carrots Curry Oil, and Perfect Day’s animal-free milk & egg replacer, where traditional milk and eggs would otherwise be used, creating a creamy and warming plate of food ideal for cold nights. ($22)
SPAETZLE DOUGH:
750g all purpose flour
114g Perfect Day egg replacer
350g Perfect Day milk (check out our partners, Betterland and Strive, launching soon, to try our animal-free milk)
250g spinach dill puree
7g salt
260g water
PUREE:
1400g spinach
100g dill
HOW TO MAKE:
First you make the puree.
Blanch spinach, dill in boiling water with salt, then strain the excess of water, blend on the vitamix until smooth. Strain to remove any fiber.
For the dough combine all the ingredients on the mixer with hook attached and mix them all until fully combine.
Let the dough rest for 1 hour to relax the gluten.
On a pot of hot water, with a perforated hotel pan, put part of the dough and with the aid of a scraper, making moves going up and down the hotel pan the dough will drip on the hot water. Let it cook for two minutes and remove from the water with a colander/spider.
Drizzle with some olive oil to don’t stick.
On the service pickup at Olmsted, we incorporate a sauce of roasted carrots with vegetable butter, coconut milk, confit carrot obliques, and we finish with lime salt, curry oil, and carrot tops.
Carrot Ginger Loaf Cake
Pick up a Carrot Ginger Loaf Cake at Patti Ann’s. This spiced cake is the perfect side dish to your morning coffee and features carrots, cinnamon, crystallized ginger, and Perfect Day egg replacer. ($10)
Carrot Ginger Loaf Cake Recipe
Total Yield: 1111 gram
CARROT CAKE BATTER:
237 g Sugar
166 g Canola Oil
5 g Vanilla Paste
71 g Water
210 g All Purpose Flour
31 g Perfect Day Egg Replacer
3 g Ground Cinnamon
4 g Baking Soda
1 g Baking Powder
3 g Salt
250 g Carrots, grated
ICING:
100 g Loaf Cake Icing
GARNISH:
30 g Crystallized Ginger (julienned)
HOW TO MAKE:
Whisk the wet: sugar, oil, vanilla paste, and water. Mix till combined.
Combine the dries: flour, egg replacer, cinnamon, baking soda, baking powder, salt, and grated carrot. Whisk to distribute evenly.
Add the dries into the wet ingredients. STIR until combined. Do not over-mix.
Portion into oil sprayed molds.
Bake at 325F for approx. 45 minutes or the cake tester comes out clean.
Cool completely.
Plastic wrap, label with product name, date & initials.
When ready to use/serve, defrost
Cover top with icing and sprinkle with chopped crystallized ginger while the icing is still wet.
Allow icing to dry fully before packaging or cutting.
Loaf Cake Icing
453 g Powdered Sugar
70 g Water
Prep Method
Whisk together until smooth.
Store in an airtight container. Label with product name, date & initials.
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