Mielie Bread...

Made some Mielie (corn) bread today. Back in January, when  I posted a pic of this on Instagram, I received so many messages and emails requesting the recipe! Hope you enjoy...

Ingredients:
4 mielies (corn on the cob)
1 1/2 cups flour
2 eggs
80 grams butter
1/2 cup sugar
1 cup milk
4-6 green chillies
2 teaspoons baking powder
Salt to taste
1 x 415 gram tin cream style corn (creamed corn)
50 grams butter, extra

Preheat oven to 180°C. Besides the cream style corn and extra butter, combine all of the above ingredients together. Liquidise in a blender until fairly smooth. I use an immersion blender. Stir in the tin of cream style corn. Pour into a well greased casserole. Dot with little knobs of the extra butter. Bake for about 35-40 minutes.
.
NOTE:
*This recipe makes a very soft Mielie bread, with an almost pudding-like texture. This is how my Family likes it. If you want a firmer bread, add about 1/2 cup extra flour.
*Whilst this recipe turns out best with white corn , you can also substitute yellow sweet corn if desired. I have had satisfactory results using frozen corn as well. You will need about 5 cups.
*This recipe freezes well. You can either freeze the baked bread, or freeze the batter without adding the baking powder and extra butter. Thaw, add the baking powder, dot with the butter, and bake. This is my preferred method.
.

If You Make One Thing This Week...A Chocolate Nut Torte...

These chocolate nut tortes are just the bees knees! I have been making these for years and totally adore them. I'd like to think of them as the Chanel bag of the cake world, since you can dress them up for a party, or dress them down for everyday!
This  would make a glorious  birthday cake, or, leave out the ganache, and serve it with some lightly whipped cream or some good quality vanilla ice cream, for an elegant dessert.
These are made with almonds and pistachios, but I have made them with hazel nuts, walnuts, and even cashews. Oh, and you can make a large cake or individual ones. Told you that this cake was versatile!

So without further ado, let's get to the recipe...

Note: *Try to make the chocolate paste the day before you plan on making this cake.
           ** I used Lindt Ecuador 70% dark chocolate for this cake, but feel free to use a chocolate of your preference.

Ingredients:
150 grams shelled pistachios
150 grams almonds (skins can be left on)
1 tablespoon cake flour
320 grams dark chocolate
260 grams butter
100 grams + 1 tablespoon caster sugar
1 teaspoon vanilla extract
6 large eggs, separated

Preheat the oven to 180°.
Line the bottom of  a 23cm springform tin, or 5 x 11cm individual tins with baking paper. Butter the paper and the sides of the tin(s). Dust the tins with some cocoa powder. Shake put excess. Whizz the the nuts and flour in a food processor, until finely ground. Add the chocolate and grind finely.
In a stand mixer, fitted with a whisk attachment, beat the butter and 100 grams of caster sugar, until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the vanilla extract. Fold in the nut and chocolate mixture. In a clean, grease free bowl, whisk the egg whites with the remaining tablespoon of caster sugar, until stiff peaks form. Using a metal spoon, gently fold in the egg whites in two batches. Pour the mixture into the prepared tin(s). Bake for about 1 hour, or until the torte feels firm. Place the torte on a wire rack and leave to cool completely before removing from the tin. Dust the torte with icing  sugar, or to decorate, spread the ganache over the top and side of the cake, and decorate with a chocolate paste rose.. This torte keeps well for up to 1 week.

Ganache:
100 ml whipping cream
200 grams dark chocolate, finely chopped

Heat the cream in the microwave or in a saucepan on the stove, until it just starts to bubble. Add the chocolate, and stir until all the chocolate is melted and the ganache is silky smooth. Set aside to cool.

Chocolate Paste: (for rose)

150 grams dark chocolate, melted
50 grams liquid glucose or light corn syrup
1 tablespoon warm water

Cool the chocolate to 40°C. Warm the glucose/ corn syrup slightly. Add to the chocolate and mix well. Add the water. Wrap well in plastic wrap and set aside for at least 6 hours.
When ready to use, remove from the plastic wrap and knead well until pliable. The paste will be really stiff initially but it will soften as you knead it. Pass it through a pasta maker or roll it out thinly between two sheets of plastic. Cut into strips and swirl into a rose or make individual roses like you would with fondant.
ENJOY1

Rose and Pistachio Bundt Cake...

This recipe has been requested so many time, that I have decided to put the recipe on the blog. It is such a flexible recipe, you can use whatever flavourings you desire.
Since I hadn't planned on putting this recipe up, unfortunately, I did not take a picture of it after it was sliced.
The cake is flavoured with rose water and pistachio paste, with a crunchy pistachio streusel in the centre.
I used a store bought pistachio paste, but for those who are unable to find any, I have included an easy recipe that works just fine. Not authentic, but it will do...

Ingredients:

Streusel:

100 grams coarsely chopped pistachios

45 grams muscovado sugar

2 -3 teaspoons rose water (or to taste)

Batter:

250 grams unsalted butter, softened

2 large eggs, beaten

150 grams caster sugar

125 ml sour cream*

100 grams pistachio paste (see recipe below)

1 teaspoon rose water, optional

300 grams flour

1/2 teaspoon bicarbonate of soda

2 teaspoons baking powder

1/4 teaspoon salt

Preheat the oven to 180° C. Grease a bundt pan very well. I use baking spray.

Combine the streusel ingredients and set aside.

Place the butter, eggs, caster sugar, sour cream, pistachio paste, and rose water in the bowl of an electric mixer, and beat until smooth and creamy.

Sift the dry ingredients together and add to the butter mixture, folding in gently, but thoroughly.

Pour half the batter into the bundt tin. Sprinkle 2/3 of the streusel over, then pour the remaining batter in. Sprinkle the remaining streusel over. Gently press the streusel into the batter so that it does not crumble after baking. Bake for approximately 40-45 minutes or until a skewer comes out clean. Remove from the oven, and place on a wire rack to cool. Once completely cool, unmold onto  a serving plate. Dust with icing sugar before serving. Enjoy! 

*Note: I added 125 ml of sour cream as my pistachio paste was quite runny. If your paste is thicker, then increase the amount of sour cream 175 ml, or just enough to make a cake-like batter.


Pistachio paste:
 150 grams shelled pistachios
1 tablespoon flavourless oil
1-2 tablespoons sugar syrup or liquid glucose

Soak pistachios in boiling water for 15 minutes. Slip off the skins, then toast in the oven for a few minutes. Cool, then place in a spice grinder, and grind until it starts to form a paste. Add the oil and continue to grind. Then add the sugar syrup. Pulse until it comes together. The consistency should be similar to peanut butter. Place in a jar and keep refrigerated.

Note: it is not absolutely  essential to remove the skins of the pistachios, but the Colour and consistency would be much better if you do.

Rose Scented Baklava Muffins...

We usually bake at the weekend, when we tend to have family for friends dropping by. I prefer baking things that are simple and not too rich or heavily decorated, as those are the kind of things my family prefer on a day to day basis. Something that they can enjoy with a cup of tea or coffee. Oh, and of course, if the treat is quick and easy to prepare, then it is an all round winner! I have been making these baklava muffins for years now, and I always get complimented on them.

Nut filling:
75 grams walnuts, chopped
75 grams pistachios, chopped
50 grams butter, melted
1 teaspoon cinnamon
1 teaspoon rose water
1 teaspoon orange blossom water, optional

Batter:
 220 grams cake flour
75 grams caster sugar
10 ml baking powder
2.5 ml bicarbonate of soda
Pinch of salt
50 grams unsalted butter, melted
1 large egg
250 ml buttermilk


Topping:
100 ml honey, I use orange blossom (heated)
Chopped pistachios
Rose buds or petals to decorate

Preheat e oven to 200° Celsius.
Line a 12 cavity muffin tin with paper cases. Spray the cases well with non stitch baking spray.
Combine all the nut filling ingredients, and set aside.
Combine the flour,caster sugar, baking powder, bicarbonate of soda, and salt in a large bowl. Whisk the butter, egg and buttermilk together. Pour over the dry ingredients and stir until just combined. Mix very lightly, as the mixture should be lumpy rather than smooth. Half fill the muffin cases with the batter, then top with a tablespoon of the nut mixture. Cover with the remaining batter. Sprinkle the remaining nut mixture over.
Bake for about 15 minutes, until they are puffed and golden. Place the still hot muffins, on a wire rack and drizzle the honey over. Decorate with the chopped pistachios and the rosebuds or petals.

A Tea Party...

Macaron, Eclairs, Profiteroles...with a twist...We made these at the weekend, but instead of the usual sweet fillings,we decided to go for savoury ones. For a while now, we have been wanting to make a savoury version of some of the  classic sweet pastries. Finely had a chance last weekend...So, Smoked Salmon and Grapefruit Macaron, Caramelised Onion Eclair and Caprice 'Salad' Profiteroles graced our tea table last weekend. We also had three types of Scones, all savoury-Cheese, Tarragon and Za'ater. The Za'ater Scones were my favourite! I've shared some of the recipes below...

For the tea table, we combined vintage with new. We went for a pastel look with lots of white. The starting point was a snowy white silk organza table cloth. We teamed this with vintage napkins and an old Noritake tea set. Soft pink crystal goblets and antique heirloom silver completed the look...

Our current craze, is to use edible gold leaf to add sparkle to our mocktails and drinks... Really glams thing up!

Smoked Salmon Macaron

For the Macaron:

120g Ground Almonds

200g Icing Sugar

90g Egg Whites (Approximately 3 eggs)

55g Caster Sugar

1 tsp of freshly ground black pepper

Line a baking sheet with a silicone mat. Put the ground almonds and icing sugar into a food processor and grind to a fine powder and then sift into a bowl. Set aside.

Beat the egg whites until soft peaks form. Add the caster sugar a little at a time. Whisk the mixture until stiff and glossy. 

Fold the sifted almond mixture and the black pepper into the egg whites. Continue folding the mixture until it falls from the spoon in a ribbon. 

Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe disks onto the prepared baking sheets. Sprinkle with a little bit of extra black pepper. Tap the tray against the work surface and then leave to stand for about an hour or until the tops are dry to the touch. 

Preheat the oven to 150C. 

Bake for 10 minutes and then open the oven briefly to let out the steam. Continue baking for another 2-5 minutes. 

Remove from the oven and allow to cool for a little while before transferring to a wire rack. 

For the Filling:

Cream Cheese

Smoked Salmon

A small Grapefruit, segmented

Chives

Fill a piping bag with the Cream Cheese and pipe a little on the Macaron bases. Top with a piece of smoked salmon, and a grapefruit segment. Garnish with some chives and perch a Macaron lid on each. 

Za'atar Scones

225g Cake Flour

3 tsp Baking Powder

1/2 tsp salt

50g Butter

70g Cheddar Cheese

2 tsp Za'atar

125ml milk

Beaten egg, to glaze

Extra Za'atar for sprinkling

Preheat an oven to 200C. Line a baking sheet with non-stick paper. 

Sift the flour, baking powder and salt  into a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the cheese and the Za'atar. Gradually add the milk, mixing just until the mixture forms a dough. The dough should be soft and slightly sticky. Don't overwork the dough.

Roll out on a floured work surface to about 3cm thick. Use a small, round cookie cutter to cut out the scones. Place on the baking sheet . Brush with the beaten egg and sprinkle with a bit of extra Za'atar. 

Bake for about 15 minutes or until golden. Transfer to a wire rack and leave to cool.

Oh, we had some Sweet Coconut and Violet Macarons and a few other sweets too!

Coffee and Almond Cake...

For a while now, I have been wanting to make a coffee and walnut  cake that was featured in an old 1970's magazine that belonged to my Mother, but the elaborate icing was just not my thing! Last week whilst going through a new book called 'Cardamom Trail by Chetna Makan', I came across a recipe for an Almond and Coffee Cake that sounded so good. This is my version...

Espresso and Almond Cake

Ingredients:

250 grams caster sugar
250 grams butter, softened
4 eggs
1 teaspoon vanilla extract
1/2 cup almond meal
220 grams cake flour
1/4 teaspoon salt
3 teaspoons Baking powder
1 teaspoon ground cardamom
60 ml milk
4 tablespoons instant espresso powder
2 tablespoons  boiling water

Preheat the oven to 180° C. Grease a 10 cup bundt tin.
Cream the butter and sugar until light and flour. Add the eggs, be at a time. Add the almond meal. Sift the flour, salt, baking powder and cardamom together. . Fold into the butter mixture. Lastly,, fold in the liquid ingredients. Pour the batter into the greased, and bake for 40-45 minutes, or until a skewer come, out clean. Remove from pan, place the tin on a wire rack and leave to cool. Once cool, turn the cake out of the tin.
If desired, drizzle with the ganache.
Note: due to the almond meal, this cake will keep well for a few days.

Ganache:
50 grams dark chocolate, broken into small pieces
100 ml fresh cream

Heat the cream in a microwave safe bowl, until just starting to come to a boil. Add the chocolate and stir until melted and silky smooth.

Almond Milk and Tahini Spiral Breads...

Today was a busy day... But a rather unproductive one... Do you ever feel like you're busy all the time, but don't get anything done? Yep, today was THAT day!

I made some bread though, so I guess that I can't actually call the day a total fail! 

Yesterday I made some Popsicles using almond milk, and I had a half carton of milk in the fridge, so when I went to the fridge to get out the milk for my bread, I found that almond milk and decided to use it instead.

The one loaf is made using Lotus Biscoff Spekuloos Spread, whilst the remaining loaves have a Turkish/ Arabic influence, since  I used Tahini or Tahini related fillings in them. You all must know by now how I adore Tahini. I can never get enough of the stuff!

This recipe is so versatile as you can use any filling that you desire. Try caramel, Nutella, or even a savoury filling like crumbled feta or ricotta and some herbs... Like I said, so versatile...

so without further ado, let's get started...

Ingredients:

For the bread you will need: 

4 cups flour (I used cake flour)

1 10g sachet instant yeast

1/2 teaspoon salt

1 tablespoon sugar

60 ml vegetable  oil

About 300 ml lukewarm almond milk to make a soft dough

For the fillings, you will need:

Loaf 1: 3 tablespoons  Tahini and 1 tablespoon caster sugar

Loaf 2: 3 tablespoons orange Tahini and 2 tablespoons finely crushed pistachios. Reserve some pistachio for sprinkling on top.

Loaf 3: 3 tablespoons Lotus Spekuloos  spread and  2 tablespoons flaked almond to sprinkle on top

Loaf 4: 3 tablespoons chocolate Halawa Spread

Combine all the dry ingredients in the bowl of your mixer. Add the oil and enough almond milk to make a dough. The dough should be soft, but not sticky.

Place the dough in an oiled bowl, cover with plastic wrap, and leave in a warm place to rise, until almost doubled in size. This should take about 45 minutes to 1 hour, depending on the room temperature. When the dough has risen, remove to a floured work surface and punch it down. Divide into four equal portions. Place three portions back into the bowl and roll out the remaining portion into a large, thin rectangle, about 1 mm thick. Spread with the desired filling (see above) and roll up tightly. Gently stretch the roll to a thin rope, about 3 cm in diameter. Now, holding the one end down, gently twist the rope tightly. Coil your rope, tucking the end underneath. Place on a baking paper lined tray. Complete the remaining three loaves. Cover with a tea towel, and leave to rise until it looks puffy. This didn't take too long at my place. About 1/2 hour. Meanwhile preheat you oven to 180° C . Warm about 2 tablespoons of Tahini, until it is runny. Brush this Tahini over your loaves. 

Place in the oven and bake for about 35 minutes, or until done and golden on the top. Halfway through baking, brush the loaves with the Tahini again and sprinkle with the appropriate nuts. Complete baking.  Once they are done, remove from oven, and place on a wire rack to cool 

completely. Enjoy!

If You Make One Thing This Week...Turkish Rose, Pistachio and Berry Cheesecake...

For a long time, I have been toying with the idea of a cheesecake with Turkish flavours. I finally got around to making it this week. I had originally planned on placing the cheesecake on a biscuit base, but decided to try a pate sucree base instead and I am so glad that I did! It turned out really well...

For the tart base you will need:
300 grams Cake Flour
100 grams Icing Sugar (powdered sugar)
1 tablespoon Ground Almonds
Pinch of Salt
150 grams Butter, diced into 2cm cubes and well chilled
2 Egg Yolks, lightly beaten
Iced Water, if required

Sift the flour. Add to the bowl of a food processor. Add the icing sugar, ground almonds and salt.
Pulse for a second to combine. Add the butter and pulse till the mixture resembles bread crumbs. Add the egg yolks and pulse till the mixture just comes together. Add water if required.
Form pastry into a ball, wrap well and refrigerate for one hour. Remove dough from the fridge and roll out to a 4 mm thickness. Line the tart pan with the pastry. Chill well for 30 minutes. Preheat the oven to 180 degrees C. Prick the base with a fork and line with baking paper. Fill with baking beans and bake for 20 - 25 minutes, till done. Remove the baking paper and beans and return to oven till golden, about 10 - 15 minutes. Set aside to cool.
Note: the pastry can be made the day before.

For the cheese cake:
450 grams Cream Cheese
25 grams Cake Flour
150 grams Castor Sugar
Pinch of Salt
2 Eggs
125 grams Creme Fraiche
1 1/2 teaspoons Rose Water
1 tablespoon Lemon Juice

Grease a 20 cm spring form tin and line the base with a circle of baking paper. Grease the baking paper as well. Wrap the outside of the tin in a double layer of heavy duty foil. Wrap well, making
sure that no water can get in. Preheat the oven to 160 degrees C.
Place the cream cheese, flour, castor sugar and salt in the bowl of a stand mixer and beat until well combined. Add the eggs and beat in well. Add the Creme Fraiche and beat until well combined. Pour
into the prepared tin and place in a roasting tin. Fill with boiling water to come halfway up the sides
of the tin and carefully place in the oven. Bake for 45 -50 minutes. Note that the edges of the cheesecake will be firm but the middle should still have a slight jiggle to it. Remove from the oven and take out of the water bath and place cheese cake back into the oven. Turn the oven off and leave the cheese cake inside until completely cold. Remove from the oven, wrap the cheesecake well
and freeze until solid.

To assemble:
250 grams Creme Fraiche
50 grams Pistachios, toasted and finely chopped
Raspberries, Blueberries, Strawberries, Edible Flowers, Macarons and Turkish Delight, to decorate.

Whisk the Creme Fraiche until creamy. Spread a thin layer over the base of the tart. Sprinkle with the pistachios. Remove cheesecake from the freezer and unwrap. Spread the remaining Creme Fraiche over the top and side of the cheesecake and place in the centre of the tart base. Decorate as desired.

If You Make One Thing This Week...A Dreamy Dessert...

Rose, strawberry and pistachio...Give me this combination of flavours any day! This meringue roulade is divine...A delicate meringue filled with a rose flavoured mascarpone creme and luscious strawberries, its pleasing to the eye and the palate. Just thinking about it makes me drool...This dessert is sure to make everyone ooh and aah! I really love this and I'm sure you will too! Go on...give it a try. Happy Baking!

Ingredients

Meringue 

4 egg whites

250 g caster sugar 

1 tsp vanilla extract 

1 tsp white vinegar

1 tsp cornflour

Mascarpone Creme

100 g mascarpone

1 tbsp icing sugar

1  tbsp rose water

400 ml whipping cream

Filling and Topping

200g strawberries, hulled and cut in half

1 tbsp sliced pistachios

Some crystallised rose petals

Icing sugar, for dusting over

Method

1. Preheat an oven to 160C/140C fan/Gas Mark 3.

2. Line a 33cm x 24cm swiss roll tin with greaseproof paper, allowing it to overlap above the sides of the tin.

3. Whisk the egg whites with an electric mixer until they begin to firm up. Add the caster sugar a  spoonful at a time, whilst whisking. Continue whisking until you achieve a firm, glossy meringue. Gently fold in the vanilla, vinegar and  cornflour. Spread the meringue into the prepared tin and level with a palette knife. Bake for 30 minutes (be careful not to overbake, it should still be soft). Allow the meringue to cool in the tin.

4. invert the cooled meringue onto a fresh piece of baking paper and carefully peel off the lining paper.

5. For the mascarpone filling, place the mascarpone cheese in a mixing bowl with the rose water and icing sugar and whisk to combine. Add the whipping cream. 

6. Whisk until the cream just holds its shape. Spread most of the cream over the meringue, reserving a few tablespoons. Scatter over most of the strawberries.Using the paper to assist you, roll up the meringue along its long edge. Transfer the log onto a serving plate. Top the meringue with the remaining cream. Chill for at least 30 minutes.

7. To serve, dust with icing sugar, scatter with the remaining strawberries, the pistachios and the rose petals. 

NB: The recipe is adapted from Plenty More by Yotam Ottolenghi (have I mentioned how fab this book is?). The original recipe uses raspberries instead of strawberries, which are just as delicious. I've also replaced the dried rose petals from the original recipe to crystallised petals which are really simple to make. I'll try to post a 'how to' soon, but it is basically rose petals brushed with a little bit of egg white and dipped in superfine/caster sugar.

  

If You Make One Thing This Week...TEATIME!

Hi everyone, this is Adilah.m here! The past few days have been really hectic. I had promised to post some recipes last week and I've finally managed to catch my breath and get down to it! I have two recipes for you today, a Lemon,Almond and Thyme Cake and a Walnut, Orange Streusel Cake.

So,without further ado, here goes...

Lemon, Almond Thyme Madeira Cake

 125 grams butter, softened
3/4 cup castor sugar
3 eggs, at room temperature
Finely grated rind and juice of 1 lemon
About 1 tablespoon finely chopped fresh thyme leaves
1 1/2 cups flour
3 teaspoons baking powder
1/2 cup milk, at room temperature
1/2 cup flaked almonds
2 tablespoons castor super, for topping

Preheat the oven to 180 degrees centigrade. Grease a large loaf tin and line the base with baking paper.
Cream the butter and sugar together, until light and fluffy. Beat in the eggs, one at a time. Add the thyme, lemon rind and juice. Fold in the flour alternately with the milk. Pour the batter into the prepared tin.
Sprinkle 1 tablespoon of castor sugar over. Sprinkle the almonds and the remaining castor sugar over. Garnish with a few thyme leaves and bake for 30 minutes. You may have to place a sheet of foil over the cake if it browns too quickly. Keep an eye on it! The cake is done when a skewer inserted comes out clean. Remove from the oven and leave the cake to cool in the tin for 10 minutes.
Remove from the tin and cool completely.
Please note, that I have used just 1 tablespoon of thyme as I was just experimenting...You may adjust the thyme to suit your tastes.

Walnut Orange Cake

For the streusel:
40 grams butter
30 grams soft brown sugar
75 grams cake flour
5 ml cinnamon powder
75 grams roughly chopped walnuts
Finely grated zest of 1 orange

Melt the butter, then add the remaining ingredients and mix to form a crumbly mixture. Set aside

Cake:
175 grams walnuts, coarsely ground
225 grams butter, softened
230 gram castor sugar
4 large eggs
125 grams cake flour
1/2 teaspoon baking powder
 Zest and juice of 1 1/2 oranges

Preheat the oven to 180 degrees centigrade. Grease a large loaf tin with butter and line with baking paper.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Sprinkle the walnuts over then sift in the flour and baking powder. Mix in lightly. Stir in the rind and juice. Scrape the batter into the prepared tin and level the surface.
Sprinkle the streusel mixture evenly on top. Place in oven and bake for 50 to 60 minutes , until a skewer inserted comes out clean. Leave to cool in the tin for about 20 minutes, then remove and cool on a wire rack.

For the icing:
Combine 1 cup of icing sugar with 1-2 tablespoons of orange juice, to make a thick, pourable mixture.
 Drizzle this over the cake.

Note:
You may replace the orange with mandarin or Clementine if desired. Walnuts are also interchangeable with almonds or pecans.
Ensure that all ingredients are at room temperature.
I have used cake flour in both the recipes.

If You Make One Thing This Week...Lamingtons

Everything is just better gift wrapped...

I made these babies for a friend recently and they tasted as good as they looked! Received loads of oohs and aahs! They are quite easy to make, though a little time consuming but the results are well worth it!

Cake

125g of butter

3/4 cup of caster sugar

3 large eggs

1 and a half cups of flour

1/4 cup of cocoa powder

3tsp of baking powder

1/2 cup of milk

1tsp of vanilla extract

Method

Preheat the oven to 180•C and butter mini loaf cake tins.

Cream the butter and caster sugar together. Add the milk and eggs one at a time. Sift in the flour, cocoa powder and baking powder. Add the vanilla extract and beat for 7 minutes.

Divide the batter between the cake tins and bake for about 30 minutes or until done. Allow to cool. 

Chocolate coating

125g of butter

1 cup of water

2 cups of icing sugar

2tblsp of cocoa powder
Desiccated coconut

Method

Boil all the ingredients together. Do not allow the coating to become very thick. 

Dip the cooled cakes into the hot coating and immediately dip into the desiccated coconut.Tie each cake with ribbon and decorate with paper roses.  

Sweet Cravings and a Lemon Tart...

 I've been craving sweet stuff at the moment. Loads of it. Bucket loads, in fact! Perhaps its due to stress? Yeah right, I'll just blame it on stress. Good excuse!
I haven't had much time to bake though...until today when I made a Lemon Tart from Edd Kimbers book. This is the second recipe that I have made. Absolutely delicious. Simple, clean, tart flavours. Loved it. I would definitely make this again. Perhaps I'll swap the lemon for orange? What do you think? I'm thinking, even passion fruit would be good.

It was quite quick to make because I had the Pate Sucree ready in the freezer, remember? From the Raspberry Tart? Make this recipe the day before you're ready to serve it.

                                       

Has any one tried Edd Kimber's Patisserie Made Simple? I'd love to hear your thoughts!

Lemon Meringue Cake

This cake is a simply irresistible. Adapted from Feast by Nigella Lawson. It is a cake that is sure to become a favourite! Feel free to use a store-bought lemon curd but I have included an excellent recipe for one as well.

Ingredients
125 grams very soft unsalted butter
 4 large eggs,separated
 300 grams caster sugar,plus 1 teaspoon
 100 grams plain flour
 25 grams cornflour
 1 teaspoon baking powder
 ½ teaspoon bicarbonate of soda
 zest of 1 lemon
 4 teaspoons lemon juice
 2 teaspoons milk 
½ teaspoon cream of tartar
 150 ml double cream 
 150 grams lemon curd

Method

1.Preheat the oven to gas mark 6/200°C/400ºF. Line and butter two 21cm / 8 inch sandwich tins.

2.Mix the egg yolks, 100g cup of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.

3.Divide the mixture between the prepared tins.  Spread with a rubber spatula until smooth.

4.Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g. Divide the whisked whites between the two sponge-filled tins,spreading the meringue straight on top of the cake batter.

5.Smooth the one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.`

6.With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. The sponge mixture should not stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.

7.Unmould the flat-topped one on to a cake stand or plate, meringue side down.

8.Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining meringue.

Lemon Curd
Ingredients
100 ml freshly squeezed lemon juice from 4-6 lemon
 zest of 2 lemons, grated
100 grams caster (superfine) sugar
2 large eggs
2 egg yolks 
85 grams unsalted butter, cut into cubes

Method
1.Save  about half the butter, mix all the ingredients in a saucepan. Cook over low heat, whisking constantly, until thickened.
2.Add the remaining butter and whisk until melted. Pour the curd through a sieve and into a bowl. Cover and let it cool to room temperature.
The curd will keep well, refrigerated, for a couple of days.

Kitchen Inspiration

I love my kitchen. I honestly do. I am inspired to cook or bake when I am anywhere... but in the kitchen. When looking at cookbooks, I can’t wait to try all the gorgeous recipes but as soon as I enter the kitchen…inspiration gone…  Am I the only one?

Today I managed to get something delectable on the table and I actually enjoyed making it!

Raspberry tarts served with a dollop of cream.

Recipe adapted from Patisserie Made Simple by Edd Kimber.

Definitely intend to (eat)…bake my way through this one.

Who says eating in the kitchen has to be blah?