Fricassee Cake Recipe: Comfort in a Bowl
Jump to Recipe
When I figured out what Fricassee Cake is I was as lost as a cat in the dog park. My culinary escapades had taken me through the twisty roads of savory stews and the sunny lanes of sweet pastries, but never to a place where the two met in such a harmonious mishmash.
This unusual paradox of a dish – tender chunks of joy in a velvet sauce – turned into a staple in my comfort food repertoire.
This is certainly not your average, boring cake. Oh no. We’re talking about a comforting bowl of happiness that’s as soothing as slipping into your favorite pajamas after a long day.
Imagine combining a rich, hearty stew with the fluffy cloudy texture of a cake. It’s a spoonful of happiness that I have to share with the world – a culinary cuddle.
Thus, put on your aprons and get baking with this easy Fricassee Cake recipe that will wrap your taste buds in a blanket of warmth and love.
Key Points You Need To Know.
1. And this fricassee cake recipe that I tried went beyond my expectations – it was homey and moist. It has moist cake layers along with a savory creamy sauce that is both savory and sweet – comfort food at its best.
2. As I was making the dish, I thought about how the fricassee, a technique used for meat, was adapted for the cake. Searing the cake before putting it in the sauce created a nice contrast between the crust and tender interior.
3. The fricassee cake was really quite adaptable, that was a plus. I experimented with different spices and it proved to be versatile enough to support all sorts of taste profiles so it will be good for all occasions and palates.
4. I must say that quality ingredients are essential for the fricasse cake. My experience was that making use of fresh, top tier items like organic eggs and premium butter truly made the cake rich and fluffy and really enhanced the flavor of the dish.
5. Finally, I thought about how communal the fricassee cake was. It was served in a bowl at the dining table as a comfort food. This quality enhanced the indulgence of the dish and made it a memorable part of our family ‘s mealtime tradition.
Fricassee Cake
Ingredients
- 2 cups all-purpose organic flour
- 4 free-range eggs
- 1 cup unsalted butter softened
- 1 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Spices cinnamon, nutmeg, allspice to taste
- 2 lbs chicken or turkey cooked and shredded
- 2 tablespoons olive oil
- 2 cups vegetable broth for vegetarian or meat broth
- 1/4 cup all-purpose flour for gravy
- 2 tablespoons unsalted butter for gravy
- Salt and pepper to taste
- Optional garnishes: toasted nuts caramel, parsley
Instructions
- Prepare Cake Layers: Preheat the oven to 350°F (175°C). Mix flour, baking powder, salt, and spices in a bowl. In another bowl, cream together butter and eggs until fluffy. Gradually add the dry ingredients and milk, alternating between the two, and mix until smooth. Pour batter into greased cake pans and bake for 20-25 minutes. Let cool.
- Cook Protein: If not using pre-cooked meat, sauté chicken or turkey in olive oil until fully cooked, then shred.
- Make Gravy: In a saucepan, melt 2 tablespoons butter, stir in 1/4 cup flour to make a roux, cook for 2 minutes. Gradually whisk in broth and simmer until thickened. Season with salt and pepper.
- Assemble Cake: Layer cake slices in a large bowl, adding shredded meat and gravy between layers. Repeat until all ingredients are used.
- Final Touches: Garnish with optional toasted nuts, caramel, or parsley. Serve warm in bowls.
Notes
- For a vegetarian version, substitute meat with plant-based proteins like tofu or tempeh and use vegetable broth.
- Cake layers can be made a day in advance to save time.
- Adjust the thickness of the gravy with more flour or broth to suit your preference.
The Essence of Fricassee Cake.
I always have thought that food is much more than a way to satiate hunger – it’s an experience to savor – and Fricassee Cake is evidence of that belief.
When I make the batter, the sound of stirring and the scent of spices and essences fill the kitchen.
The Right Ingredients Choosing the Right Ingredients.
For me personally, every ingredient in a Fricassee Cake is really important. I use organic flour and free-range eggs, it just makes the texture so rich.
I also use unsalted butter so I can control exactly how salty the cake is, so it comes out balanced.
The Perfect Blend Of Spices.
The spices are the heart of this recipe. I measure out the cinnamon, the nutmeg and allspice. They are not random selections; they’re personalised selections. They are warm and deep and work together in the cake. It is this blend which hits the tongue first & stays with you long after the last bite.
Marrying Flavors with Technique.
My stirring technique really does make a difference. I stir the batter carefully and patiently because I know that over-mixing makes a dense cake. I would like a velvety batter – one that will yield a light, fluffy cake when it comes from the oven.
Baking: Test of Precision and Patience.
The role of the oven is obvious. I preheat it to the optimal temperature so the cake rises evenly and has that fluffy texture I would like in every slice.
Frosting: The Crowning Glory.
While the cake cools I make a homemade frosting. I believe it helps if you have a tangy, cream cheese frosting on top of a sweet cake. It’s that juxtaposition which for me makes for a good bite.
Final Touches: Personalizing My Creation.
I do some personal touch before serving. It might be a dusting of toasted nuts or some caramel. These are the last touches which make each Fricassee Cake my own.
Serving: More Than a Slice.
I usually believe presentation makes the eating more enjoyable. I serve my Fricassee Cake in a gorgeous bowl, each slice cradled gently, making certain every spoonful is an invitation to comfort.
Making Memories with Every Batch.
For me a Fricassee Cake is much more than a dessert; it’s a lifestyle. It is a container for memories. Each time I bake one I think about the first slice I got at my grandmother’s table.
It’s a tradition I’m trying to keep alive – spoonful by spoonful.
Sharing the Recipe: Spreading the Comfort.
When asked for the recipe I give it proudly, knowing the comfort of a Fricassee Cake will be replicated in another person’s kitchen. It is a recipe that I’ve grown with and one that I like to share.
How Do I Keep the Fricassee Cake Fresh?
- Keep the cake moist in a tightly packed container.
- In case frosting is made with cream cheese, store it in the refrigerated to stay away from spoiling the frosting.
- In case you like it room temperature, drink it within a few days of opening.
What’s a Fricassee Cake?
It’s a hearty homestyle dish – with tender cake layers and a thick, savoury gravy – generally served warm. It’s a savory stew-style fricassee that takes the shape of a cake.
Can the Fricassee Cake be made vegetarian?
Yes, absolutely! Vegetarian version: Substitute the meat for plant based protein alternatives such as tofu/tempeh and make the gravy in vegetable broth. The great thing about this particular recipe is it’s extremely adaptable – change up your vegetable options as well.
What meat type ought to be used for the Fricassee Cake?
Generally chicken or turkey is used because they’re flavorful and tender. However you can use other meats like pork or lamb. Just ensure the meat is cooked till it’s succulent and easy to shred or slice for layering.
How long does it take to prepare and cook a Fricassee Cake?
Based on the recipe, it is going to take between one to 2 hours to create a fricassee cakes. This includes time for baking the cake layers, preparing the meat, and simmering the gravy until it’s thick and flavorful.
Can the cake layers be made in advance?
Definitely! Baking cake layers a day ahead can save time. Wrap them in clear plastic wrap to keep them moist and you can put together the fricassee cake when ready to serve.
What sides are good with Fricassee Cake?
It is a hearty dish so lighter sides work best. You could serve it with a green salad, steamed vegetables or buttery mashed potato.
Can Fricassee Cake be served at a potluck or a family get-together?
It may be shared at potlucks and family reunions. Its unusual presentation and comforting flavors will be a conversation starter!
Can the Fricassee Cake be frozen for later use?
The gravy and cake tend to be different textures so it tastes best fresh. Freezing might affect the quality, but freeze the components individually in case you have to.
What’s the best way to thicken the gravy?
A roux of fat and flour makes a classic thickener base. For a faster, gluten free option, make use of a corn starch slurry.
How can you prevent your cake from becoming soggy?
To prevent sogginess, let the gravy thicken properly before assembly, and also consider toasting the cake layers lightly to give them more structure to stand up to the moisture.
Final Thoughts.
I can attest to the joy that a Fricasse Cake brings to the kitchen table.
The combination of soft, spongy freshly baked cake and savory gravy with your protein of choice usually hits the mark. It is a bowl filled with nostalgia, a cooking hug along with a reminder of just how much creativity we have in cooking.
Each bite is unexpected and familiar – it is what makes comfort food so popular. So go ahead and try this recipe :). Your taste buds and your soul will thank you!
Remember, whether you follow tradition or even create your very own spin, the key to this dish is having fun with it. Every layer is a labor of love that makes the Fricassee Cake more than a bowl of nutrient rich food: it is a heart in a bowl.
Happy cooking from my kitchen to yours!
About The Author
John Watson
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.