Archive | April, 2011

Perfect for Passover Meringue Cake!

20 Apr

It’s that time of year again, not just Easter but the Jewish festival of Passover!

I know at this time of year I struggle (for 8 days) to bake some really good stuff, as substituting normal flour for potato flour or cake meal doesn’t always work out! Your best bet is to find a flourless recipe that can work well!

Lemon Meringue Curd cake with Caramelised Berries:

I saw this recipe on Saturday Kitchen and it looked amazing! Unfortunately mine didnt come out as well but it tasted good all the same!

Ingredients: (Adapted of course!)
For the meringue
8 free-range egg whites
200g/7oz caster sugar
For the lemon curd (Nigel Slater recipe)
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Carton of whipping cream – to mix in after

For the garnish
110g/4oz white caster sugar
Variety of berries (I used blueberries and raspberries)

Method

1. Whisk the egg whites in a bowl and until soft peaks are formed. Gradually add the sugar and continue to whisk until glossy and well
combined. Spoon into a piping bag fitted with a small plain nozzle.
2. Pipe or spread the meringues to form 4 even circles.
3. Place the meringue into the oven and cook for 20 minutes, or until the mixture holds it shape. Turn off the heat and leave in the oven for
at least two hours. Once crisp, remove the meringue from the oven and set aside to cool.
4. Meanwhile for the lemon curd, place the lemon zest, juice, butter and sugar into a bowl set over a pan of simmering water. when the butter is melted, pour in the whisked eggs. Whisk occasionally until well combined and thickened.
5. Whip the cream until soft peaks are formed. Mix in the lemon curd until it is combined to your taste.

6. Spread the lemon curd-cream mixture on the meringues and layer on top of each other.

7. For the garnish, heat the caster sugar and 50ml/2fl oz water in a frying pan the sugar melts and the mixture is golden-brown in colour. I then drizzed this onto the berries placed on the cake.

Et Voila! (You may notice my cake only has 3 layers – one broke and so we used it to crumble on top!

Best chocolate brownies

12 Apr

I call these the “best” chocolate brownies because as long as you have the base ingredients, they can be adapted to suit your needs! I have made them dairy and gluten free and they have tasted amazing every time!

Not a great picture but they are always snapped up before I have a chance to capture them! More photos to come I promise 🙂

Recipe (from BBC Good Food)

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour(or gluten free)
  • 40g cocoa powder
  • 50g white chocolate
  • 50g milk chocolate
  • 3 large eggs
  • 275g golden caster sugar
  • You can add nuts, marshmallows or anything else and just mix into the batter! If you want this dairy free, just use dark choc chips instead of milk & white!

Method:

  1. Melt butter and chocolate in bain-marie and leave to cool once melted.
  2. Sieve flour and cocoa powder into mixing bowl.
  3. Add chocolate chips
  4. Whisk eggs and sugar into milkshake-y mixture. Pour chocolate mixture into this and fold.
  5. Tip the wet mixture into the dry mix and mix together using a wooden spoon. Don’t overmix!
  6. Cut up the milk and white chocolate into chipped bits and mix into batter, plus any added extras.
  7. Pour the mixture into a tin lined with greaseproof paper.
  8. Bake for 20ish mins or until done. Once done, leave these to cool completely otherwise they WILL turn to mush!

Serve warm with a scoop of vanilla ice cream for the perfect shering dessert!

Ignore me!

8 Apr

Just some weird bloggy stuff, no cakes unfortunately 😦

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Chocolate brownies: Gluten & Dairy free!

7 Apr

I make a lot of brownie batches. They are so easy to whip up in an hour and perfect to take round to a dinner party! I end up making quite a lot of gluten/dairy free brownies as I have a few friends with these allergies. Sometimes I make a “normal” batch and a special batch to take to mixed dinner parties.

Here is a fab dairy & gluten free recipe (adapted from BBC Good Food) This is a halved recipe, so you can easily double or triple it!

  • 90g sweet cooking margarine
  • 90g dairy free dark chocolate
  • 40g gluten free flour
  • 20g cocoa powder
  • 80g dark chocolate chips
  • 2 medium eggs
  • 140g golden caster sugar
  • A bit of glitter for the top if you desire!

Method:

  1. Melt marg and chocolate in bain-marie and leave to cool once melted.
  2. Sieve flour and cocoa powder into mixing bowl.
  3. Add chocolate chips
  4. Whisk eggs and sugar into milkshake-y mixture. Pour chocolate mixture into this and fold.
  5. Tip the wet mixture into the dry mix and mix together using a wooden spoon. Don’t overmix!
  6. Pour the mixture into a tin lined with greaseproof paper.
  7. Bake for 20ish mins or until done. Once done, leave these to cool completely otherwise they WILL turn to mush!
  8. Enjoy…!

Raspberry cream cheese white choc cakes

5 Apr

What a title! I was inspired to make these after sampling some yummy but slightly disappointing cream cheese cakes in Sable D’Or yesterday. I loved the cake texture but it was lacking on the raspberry-ness! So I decided to make my own…

I did some research and found out that these were basically a cream-cheese pound cake recipe. Of course I had to add a Tash/Cake Snob twist which meant… CHOCOLATE!

Basic Pound Cake recipe (From Martha Stewart – I halved it!)

  • 150 grams butter (1 & 3/4 sticks)
  • 1 packet (8 ounces) cream cheese, room temperature
  • 1.5 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • I added a packet of raspberries
  • I added white chocolate chips
  • I added raspberry jam

Method:

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth.
  2. Add sugar; beat until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition. Mix in vanilla. W
  4. With mixer on low, add flour, beating until just combined.
  5. Mix in raspberries and some white choc buttons.
  6. I then spooned the mixture into cupcake cases, leaving some in the bowl.
  7. Then I pushed a few white chocolate buttons into the middle of each cake
  8. I then topped each cake with a dollop of raspberry jam and put some mixture on top

Ta Dah….

Ooops… I left them around my mummy which means they were eaten quickly! Luckily I hid a few for friends tomorrow!

Eat me…

4 Apr

Doesn’t this gorgeous bag by Helen Rochfort just looks delicious enough to eat?!

Cake Snobs, this is definitely a must-have. I’m saving up for mine now!

Oven explosions!

4 Apr

So my oven blew up on Saturday, luckily I had already made the brownies for lunch (recipe to come soon) and so I was without oven and therefore unable to bake for Mothers Day (sorry mummy!)

The up side is that I had to go out and have cake, which I did at the Sable D’Or in Crouch End.

I shared a cream cheese raspberry cake – not a cheesecake but rather a lovely light vanilla cake with a very meagre raspberry topping.

This is a recipe to recreate and I hope to do so soon… once I get used to new oven!

PS: I am IN LOVE with these Le Creuset ramekins… a bit soppy but oh-so adorable!

Triple Caramel Cupcakes

1 Apr

These are my triple caramel cupcakes (which I made dairy free for this occasion) I made a caramel cake, with vanilla-caramel buttercream and hidden caramel sauce inside the cake! It sounds rich and it was! (But very yummy!)

Recipe:

Cake:

150g margarine
150g soft brown sugar
1 table spoon of golden syrup
150g self raising flour
2 eggs
pinch of salt to taste
Cream the margarine, sugar and golden syrup together
Sift the flour
Add the eggs
Mix and spoon into cupcake cases.

Bake for about 15-20 mins or until done!

Recipe from the cocoa box and tweaked slightly!

Caramel sauce (hidden in the middle):

This is such an easy recipe, you just need about half a cup of whipping cream (non-dairy I used was Rich’s) and a cup of sugar.

Put the butter in a pan and heat until golden. Then pour in the cream and stir (it will spit) and add butter or marge if needed. Fill the cupcakes with this mixture once they have cooled.

Buttercream:

My fail-safe buttercream recipe is always:

Double icing sugar to butter amount + good vanilla essence.

Add water (or caramel sauce) if mixture too thick then pipe on top.

Caramel cupcakes… DONE and EAT!