Graham Gems
Ingredients
Directions
The book says “a very hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Mix the Graham flour and ice-cold water together for five minutes.
Pour the batter into well-greased gem pans, filling them halfway.
Let them sit on the stove for one minute.
Bake
Bake in a very hot oven at 400°F (200°C) for about 30 minutes, or until brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham flour
- Provides the bulk and structure of the gems, with its bran adding a nutty, slightly coarse texture.
- Ice-cold water
- Hydrates the flour into a thin batter and keeps it cold, which helps the gems rise sharply in the hot oven.
The step that matters
Preheat the oven and fill the pans promptly. Batter that rests too long or enters a cool oven loses the steam and temperature needed for a quick rise. A very hot oven sets the outside fast so the gems puff and brown well.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More graham gems recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.