Vegan Pistachio, Rose & Lemon Syrup Cakes

Putting the words “vegan” and “cake” together can be dangerous territory. I’ve had some scarring experiences:  vegan cake conjures up memories of synthetic, stomach-ache inducing, chemical-tasting, dry sponges. 

I’ve managed to defy the stereotype before with these chocolate cupcakes  and was beginning to fear that that is where my vegan cake adventures would end. I was wrong. These pistachio cakes are light, moist, and totally delicious – and they have no gross chemicals. 

They have a semblance of a Moroccan/Arabian dessert with tangy lemon to cut through the sweetness, crunchy salted pistachios for texture and relief from the sweetness, and a touch of rose water not to make them too perfumed (which I also don’t like) but to add a hint of exoticness.

The batter is also dangerously good (so make sure your spatula isn’t too effective).

 Vegan pistachio, rose & lemon syrup cakes   

(makes 10 mini cakes or 1 large loaf cake)

Ingredients

100g roasted and salted pistachios, shelled (80g for the cake and 20g for the topping)

200g plain flour 

8 cardamom pods

¼ tsp vanilla

¼ tsp salt

220g caster sugar (150g for the cake, 70g for the syrup)

80ml vegetable oil

200ml plant-based milk (I use oat or almond for their neutral flavour)

3 lemons (zest of 1 lemon and juice of all 3)

1 ½ tsp baking powder

¾ tsp bicarbonate of soda

¼ tsp rosewater (you can leave this out if you’re not a fan or can’t get hold of it)

200g icing sugar, sifted

10-holed mini loaf tin (each one is 10cm x 4cm), or large loaf tin (10cm x 20cm), greased with vegetable oil and dusted with flour, or a 12-hole muffin tin, lined with cases

Method

1)    Preheat oven to 180°C.

2)    In a large bowl, mix together the flour, 150g caster sugar, baking powder, bicarb, salt and the zest of one lemon.

3)    With a pestle and mortar (or back of a knife), gently crush the cardamom pods so that you can remove the shells and are left with just the seeds. Crush the seeds to a powder. Then either in the pestle and mortar or in a blender, blitz 80g of the shelled pistachios until they resemble coarse sand. Mix them into the dry ingredients.

4)    Pour milk, oil, vanilla and the juice of one lemon into the dry ingredients and fold together until combined (btw the batter tastes amazing raw). Spoon the batter into the mini loaf tins/large loaf tin/muffin cases, and place in the oven to bake until an inserted skewer comes out clean. The mini loaf tins and muffin tins will take 10-12 minutes, the large loaf tin will take 30-40 minutes, and you may need to cover it with tin foil after 25 minutes to ensure the top doesn’t burn. 

5)    While the cakes are baking, in a small pan over a medium heat, stir together the juice of 1 lemon and 70g of caster until the sugar dissolves. Allow to simmer for 3-4 minutes until the liquid becomes slightly viscous (almost like maple syrup).

6)    Remove the cakes from the oven, place on a rack to cool, and pierce all over with a cake tester or toothpick. Spoon the heated lemon juice/sugar solution over the cakes. This will be absorbed quickly and make the cakes extra zesty and moist.

7)    While the cakes are cooling, make the icing by mixing together icing sugar, 2tbsp of lemon juice (about 1 lemon) and the rose water until they form a smooth paste. Often weather can affect consistency: if the icing is too stiff, you may need to add a drop more lemon juice; and vice versa, if it is too liquid, you can add a touch more icing sugar. It should be a thick paste.

8)    Once the cakes have cooled, drizzle the icing over, sprinkle with the remaining pistachios, and serve.

(Adapted from So Vegan)

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Roasted Strawberry & Vanilla Cake

...& 14 Thoughts from the Kitchen Sink

From the moronic to the morbid, here’s an insight into what happens when I bake and let my mind wander:

-      Drowning in a vat of sticky bread dough would probably be the worst way to die.

-      When you sieve icing sugar and it puffs into the air in clouds, how many calories are there in one mouthful of air?

-      Why do so many obscure meats taste like chicken and not beef?

-      What is the significance of sometimes craving baby food - especially rusks, and pureed apple and banana?

-      Why do we delude ourselves that avocado on toast has been ‘smashed’?  I’ve never seen anyone smash an avocado.  I suppose ‘smeared’ doesn’t have the same ring to it.

-      If I could subsist on one food for the rest of my life it would most likely be oats.

-      Nandos’ ‘hot’ sauce is anachronistic.  It was created about 20 years ago and people’s (i.e.my brother’s and my) tolerance for heat has gone up.  They should downgrade it to ‘medium’.

-      What was the exact moment when someone decided to put sugar, milk, butter and flour together to make the very first cake?

-      How do you know nigella seeds are nigella seeds and not mouse droppings?

-      If 2017 was the year of slime porn, why can’t 2018 be the year of dough porn? 

-      Earlier this year some pig farmers tried to halt the use of pig terminology as connotative of greed.  Imagine if other farmers were to do the same: we couldn’t exclaim something was cheesy, or call people ugly cows, or ask people with whom we’re angry if they want beef, or complain that bland people are vanilla, or exclaim that someone is mutton dressed up as lamb, or taunt cowards as being chicken…

-      How many times in my life has a waiter spat in my food on purpose?

-      Why do I have six jars of preserved lemons in my cupboard when I only use a small shaving of one once a year?

-      The smell of freshly baked bread should be a perfume.

That’s enough musing for one day.

Here’s the recipe for an exceedingly luscious cake. It is succulent, and filled with roasted strawberries so that there is at least one deliquescing in every bite. The berries on the surface turn almost jam-like in the oven.  Absurdly quick and easy to make, it is totally moreish. 

NB. This cake can be made gluten-free by substituting the flour for gluten free. 

Luscious Strawberry cake  

Serves 6-8 (depending on level of greed)

Ingredients

85g unsalted butter, at room temperature

160g caster sugar + 2 tbsp for the topping

1 large egg

120ml milk

1 tsp vanilla extract

190g white spelt flour (or gluten-free equivalent)

1 1/2 tsp baking powder

1/2 tsp salt

400g strawberries, after having been hulled and halved

20cm diameter round springform cake tin, either totally lined with baking parchment (if you’re feeling lazy and you don’t mind crinkly cake sides), or thoroughly greased with butter and the base lined with a circle of baking parchment

Method

1)   Preheat the oven to 180°C. 

2)   Either by hand or in a stand mixer fitted with the paddle, beat the butter and sugar together until soft, light and fluffy (which should take about three minutes).  Then pour in the egg, milk and vanilla extract and beat to combine. It may look slightly curdled but that is not a problem.

3)   Into the wet ingredients sieve the flour, baking powder and salt. Gently fold the dry ingredients through until the batter is smooth and fully combined.  Pour into the prepared cake tin.

4)   Arrange the strawberries cut side down in the batter. You make need to overlap some or push some down to fit them all in. Sprinkle the 2 tbsp of caster sugar over the top and place in the oven. 

5)   Bake for 45-55 minutes (depending on oven), checking after 30 minutes. You may need to cover the top with aluminium foil if the surface looks at risk of becoming too dark. When ready, the top should be a deep gold and a cake tester should come out batterless (moisture from the strawberries will prevent it from coming out totally clean).

6)   Allow to cool on a wire rack and devour on the day, or within two days, of baking.

(Adapted from Smitten Kitchen)

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Pear & Speculoos Caramelised Cookie Magic Cake

Maybe they think that all the gluttony and swollen stomachs affect our ability to digest information, that all the turkey/mince/fruit/chocolate/stuffing becomes blinding and we are no longer able to read paragraphs of text.  Instead, we have to have things numbered so as to reassure us that whatever we are reading won’t detract too long from the Christmas stasis.  

Every newspaper or magazine clearly has some greedy journalist on its team who takes it upon him or herself to rate every mince pie out there to save us all the hard work. Then the subjective lists are compiled and played back to us year after year, despite the foods remaining the same, in the identical, consumable, numbered format.

In response to this, and inspired by an affront to my eyes when opening the newspaper magazine this weekend, I thought I would do a light review of the food adverts themselves:

WAITROSE

Apparently, it’s for fruit lovers: congealed, glistening and with blood/jam trickling through its rivulets. But what is it? Depends how you like your desserts, but I’ll pass.

1/5

SAINSBURY’S

I know Christmas is supposedly about family and coming together, but the picture of “grandma” with a prawn coming out of her head doesn’t conjure up any feelings of warmth for me 

1/5

BOURSIN

I’ve caught members of my family spooning Boursin directly into their mouths. I was cynical at first about their Christmas rebrand with the addition of the “merry” epithet. But somehow, heady with garlicky creaminess, it has caught on in my household – we are now asking each other whether we’d like some “Merry Boursin” on our toast.

4/5

LIDL

Lidl has gone down the particularly salivating route in showing us the turkeys pre-slaughter. They are relaxing free range by a bale of hay with the sun shining to stained glass effect through the translucent wattles. Delicious.

0/5

Anyway, with all this Christmas “magic” abounding (and as a remedy for all this gaudiness), we might as well move on to an actual “magic” cake. Making a cake is magical enough, but there is a childlike joy when you put a homogeneous mix into the oven and it emerges, burnished, in perfectly ordered layers. This particular magic cake is like a perfectly formed French entremet, but without the effort.  All it requires is eggs to be separated and whisked and somehow it all falls into place. When making the speculoos topping, I would advise making a bit extra to allow some innocent “sampling” during the process (it’s ambrosial).

Ingredients

Speculoos layer

300g Speculoos cookies + 100g for decoration

220ml unsweetened condensed milk

¼ tsp salt

Cake

3 eggs, separated

75g caster sugar

90g unsalted butter

50g plain flour

¼ tsp salt

300ml milk

4 small pears, peeled, cored and diced into 1cm cubes

21cm square cake tin (or round tin with similar area) fully lined with baking parchment.  It doesn’t matter if the tin is marginally larger or smaller

Method

1)    Preheat the oven to 150°C

2)    Put all the ingredients for the speculoos layer into a blender and blitz until smooth, and set aside.

3)    Melt the butter and set aside to cool. In a bowl (if doing by hand) or electric mixer beat the sugar with the egg yolks until thick and pale. Pour in the butter and 150g of the Speculoos layer and gently combine. Then sieve in the flour and salt and fold to combine. Pour in the milk and combine.

4)    In the bone-dry bowl of an electric mixer or by hand, whisk the egg whites vigorously until they thicken and hold their shape in stiff peaks. Very gently fold them into the batter, taking care to preserve the aeration.

5)    Scatter the diced pear evenly on the bottom of the cake tin, then gently pour the batter on top. Smooth the surface with a knife and place in the oven to cake for 35 minutes. The cake will still be soft when you remove it from the oven but this is how it is meant to be. Put it onto a rack to cool to room temperature, then place in the fridge for an hour to set.

6)    To serve, lift the cake out of the tin on the serving plate using the baking parchment and remove baking parchment. I choose to slice off the cake edges in order to better expose the layers. Spread the remaining speculoos layer on top and over it crumble the decorative speculoos cookies.

Recipe adapted from "Magic Cakes" by Christelle Huet-Gomez

Triple Layer Chocolate, Coffee, Vanilla Cake

It’s on an almost daily basis that I find my thoughts converging on that scene in Matilda:  Bruce vs the chocolate cake – moist, dense, dark, and yes, revolting. It’s a tempting challenge, and only on a handful of occasions in my life have I come close to those chocolatey depths (or heights, depending on your perspective). 

The first time was at my 9th birthday party which took place in the civilized private room of a pottery painting shop, surrounded by friends from my all-girls school, all politely detailing their teacups with flowers, and hearts, and stars. The birthday cake arrived, tall and majestic, lavishly enrobed in sumptuous swathes of soft chocolate buttercream.

All I can say in mitigation of what was to come was that at least I waited until my slice was placed in a bowl. But then the urge became overpowering, and it was with unbridled joy that I plunged my face into my bowl and into the luscious embrace of the cake.

But my Bruce experiences don’t end there. I waited a further nine years until I was at university, when a five pence coin thrown into a neighbour’s dessert meant that it had to be devoured without cutlery. This was a curse to many, but an opportunity I wholeheartedly seized. Why waste time on cutlery when you can cut to the chase, pig-in-trough style, with an audience?  

The desire was mostly satisfied then but I still dream up opportunities to replicate it. I imagine this cake would be peak territory for such caveman antics: a base layer of moist and rich chocolate cake (ticks the Bruce box), a golden middle tier of coffee cake, and a fluffy vanilla sponge top tier. The buttercream is deeply chocolatey with a pinch of salt to counteract the sweetness, and the cake is topped with a mirror ganache drip glaze (easier to do than you may think). Nigella famously writes in her recipe: “Feeds twelve, or one with a broken heart”. This feeds twenty, or one with an overpowering Man vs Food, Matilda’s Bruce desire.

Although this cake has multiple elements and steps it is not difficult to carry out.

•  If you wish to have all three layers identical, then just triple the quantity of one cake.
• Feel free to experiment with buttercreams as well (for example, vanilla, coffee, or caramel). 
• Additionally, I use dark fruits to decorate the cake, but you can keep it plain, or venture down more chocolatey routes. It is also delicious kept simple, without the mirror chocolate ganache.
• This is effectively three cakes in one so you can just make one of the cakes, and make a third of the icing in which to cloak it.
• The chocolate cake recipe makes slightly more than necessary, hence the muffin cups into which the excess mixture is poured – a bonus in my book…

Ingredients

The vanilla and coffee cakes:

450g unsalted butter, at room temperature
450g caster sugar
2 tsp vanilla extract
4 tbsp milk
8 large eggs, at room temperature
450g self-raising flour, sieved
½ tsp salt
1 tbsp espresso powder, dissolved in 1 tsp boiling water

The chocolate cake:

400g plain flour
250g caster sugar
100g light muscovado sugar
50 high quality cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
3 large eggs, at room temperature
140g soured cream
1 tbsp vanilla extract
175g unsalted butter, melted
125g corn or vegetable oil
300ml cold water

Salted cocolate buttercream:

250g high quality 70% dark chocolate
375g unsalted butter, at room temperature
680g icing sugar, sieved
½ tsp salt
4 tsp vanilla extract

Mirror chocolate ganache:

100g double cream
100g high quality 70% dark chocolate

Equipment:

3 (or 2 if you wash one up in between making vanilla/coffee and chocolate cakes) x 20cm diameter round cake tins, buttered, with the base lined with a circle of baking parchment
1 muffin tin with 5 muffin cases
piping bag fitted with a 2-3mm round nozzle

Method

The vanilla cake and the coffee cake:

1)    Preheat fan oven to 180C. In a large bowl with a spoon, or in a mixer fitted with the paddle, beat together butter and sugar for about 3 minutes until the mixture turns fluffy, soft and almost white. Beat in the vanilla and milk.  
2)    Then beat in one egg at a time alternating each egg with a tablespoon of flour. Don’t panic if it looks slightly curdled, as this is normal. Add in the rest of the flour and salt and, by hand, gently fold them into the mixture.
3)    Pour half the mixture into one of the lined baking tins – this is the vanilla cake. For the coffee cake, add in the dissolved espresso powder into the remaining mixture and fold in gently. Pour into the second baking tin and place both in the oven to bake for 30-40 minutes until golden on top and a skewer comes out clean. After 30 minutes, you may need to cover them with tinfoil to prevent the surface from burning. 
4)    Once cooked, remove from oven and place on a rack to cool.

The chocolate cake:

1)    Preheat fan oven to 180C. Into a large bowl, sieve all the dry ingredients and mix through. In a separate medium sized bowl, whisk together the eggs, soured cream and vanilla. 
2)    In a third, large bowl, either by hand or in a mixer fitted with the paddle, beat together oil, butter and water until combined. Into this bowl, pour the dry ingredients and fold gently to combine. Then pour in the egg, cream, vanilla mixture and fold gently together until smooth and just combined.
3)    Pour off 300g of the mixture into a separate bowl and divide equally between 5 muffin cases. Pour the rest of the mixture into the prepared cake tin. Place muffins and large cake in the oven. Bake the muffins for 20 minutes, and the large cake for 40-50 minutes until a skewer comes out clean. Check the large cake after 30 minutes, as you make need to cover it with tinfoil to prevent the surface from burning. Once cooked through, remove from the oven and place on a baking rack to cool.

The salted chocolate buttercream:

1)    Melt the chocolate in a bowl sitting on top of a pan of boiling water (don’t let the water touch the base of the bowl containing chocolate). Set the melted chocolate aside to cool slightly.
2)    In a mixer fitted with a paddle, or in a large bowl with a spoon, beat together the icing sugar and butter until combined. Pour in the melted chocolate, salt and vanilla, and beat once more until combined. 

The chocolate mirror ganache:

1)    Make this only once the cake is iced. Heat the double cream in a small pan over a medium heat until it just begins to bubble. Remove from heat immediately and stir in the chocolate until it has melted and both combine into a glossy ganache.

Assembly:

1)    The cakes should be of equal depth, so line the three cakes alongside each other and, with a long-serrated knife, slice the domes off each to make them even. I then place the cakes in the freezer for 10 minutes as it makes them easier to ice. 
2)    Place the chocolate cake on the stand on which you wish to serve the cake. This will be the bottom most layer. Place about a fifth of the icing mixture on top and spread it carefully with a spatula. Place the coffee cake directly on top and repeat, finally placing the vanilla layer on top. 
3)    At this point, if you are impatient, you can continue to ice the rest of the cake with the remaining buttercream, and proceed directly to stage 4.  If, however, you want to ice the cake perfectly, it is advisable to do a crumb layer. This involves placing another fifth of the buttercream on the top of the cake and using a spatula to spread it evenly in as thin layer as possible around the cake, coating and filling any irregularities or gaps so that the sides and top are totally smooth and flat. Once this is done, place the cake in the fridge for a further 30 minutes until the icing is slightly hard to the touch. Remove from the fridge, and place the remaining icing onto the top of the cake and use a spatula to spread it off the top and around the sides. I dip the spatula in hot water to help achieve a smooth result. Place the cake back in the fridge while making the ganache.
4)    Spoon a third of the ganache into the piping bag. Begin by drawing a line round the edge of the cake surface as a border. Then to make a drip, hold the piping bag very still with the nozzle pointing directly down, and put consistent pressure on the bag to allow the drop to fall from the edge down the side of the cake. Stop when the drip is nearly at the length you want. Continue along the edge of the cake making drips of different lengths. Once this is done, pour the remaining ganache onto the top of the cake and spread with a spatula to cover the surface. 
5)    Top with dark fruits or any decoration of choice, and serve. 

All cake recipes are adapted from Nigella Lawson’s Chocolate Fudge Cake and Victoria Sponge Cake recipes

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Spelt Scones & Damson Jam

Adorned with dew drops of glaucous fruits, the damson tree was innocent in its fairy tale perfection. Plump and firm, tart and succulent they were ideal contenders for picking. There seemed at first glance to be very few, but as the minutes rolled by, our bags heavier and the ladder creaking, the tree continued to proffer its bounty. The result: 6kg of damsons and a swollen stomach from ones that never quite made it into the bag.

Our supply of sugar rather pitiful in the wake of the unsurpassed abundance, I heaved an Olympian quantity back from the supermarket. The one bag that decided to split has left a coating of sticky grit on any coins that I dig out of the corners of my bag.  

Then on to the stove went the damsons, the heated sugar and a touch of water. They blistered, bubbled and broke out of their skins. The stones rose to the surface like witches on trial and had to be picked out one by one. Meanwhile the mixture boiled and thickened, giving off a foamy pink effervescence that I carved off as it supposedly tastes slightly bitter (although I rather enjoyed spooning it directly into my mouth). Then as it reached its rich amethyst depths and a satisfying viscose texture, I took it off and poured it into the sterilised jars: therapeutic and deeply satisfying…the first-time round.

But as I tried to leave the kitchen I was bludgeoned with another 3kg worth of damsons. I was pelted, too, with threats of waste and rotting fruit if I didn’t make jam immediately. The kitchen became heated with the upset from my father who had cultivated and nurtured the tree for years.

So, I gave in and became a slave to the damson tree once more, boiling, straining, stirring pouring. And now we have half a fridge thronging with jar upon jar of jam. And what does one do when he or she has a year’s supply of jam? Well, I find eating it straight from the jar perfectly acceptable, but others need a medium as an excuse. So I made scones. These are not the dry, stale and overly sweet ones that leave you desperately seeking a currant to relieve you from the accumulating doughy mass at the top of your palate. These are soft, light, moist and crumbly. Rustic in shape, they are best eaten immediately or on the same day (though it is unlikely they will survive longer). 

Spelt Scone Recipe – makes 12

500g white spelt flour (can be substituted with plain)

4 ½ tsp cream of tartar

2 tsp bicarbonate of soda

(optional: 2 tbsp sugar if would like them sweet)

1/2 tsp salt

125g cold unsalted butter, diced

300ml milk

1 egg, beaten, for egg wash

6cm round cookie cutter

Large baking sheet, lined with baking parchment

Method

1)    Preheat the oven to 220°C.

2)    Into a large bowl sift all the dry ingredients. Add in the butter and with fingertips rub it into the dry ingredients until like damp sand. Pour in the milk and very gently fold in until just combined (there may still be pockets of flour).

3)    Turn the dough out onto a floured surface and knead it lightly for about 10 seconds. Roll out to a 3cm thickness and then cut out as many scones as possible. Lightly re-knead the scraps of dough and roll out once more to cut out the last remaining scones.  Space them out on the tray and blush with the beat egg. Place in oven to bake for 8-10 minutes until they are shiny and golden.

Damson Jam Recipe (makes about 3kg, 9 jars)

NB. This recipe can be adapted for any number of damsons by maintaining the ratio

2kg damsons (slightly under-ripe and not too soft)

2kg sugar

200ml water

9 jam jars, sterilised

Method

1)    Pour sugar into an over proof dish and place in oven heated to a low temperature (around 120°C) while the damsons are prepared. Place a couple of small plates into a fridge to cool – these will be used to check the jam’s consistency later.

2)    Grease a large stainless-steel pot with butter to prevent the fruit from sticking. Then pour in the damsons and water and stew over a medium-low heat, stirring gently until the damsons’ skins break. Pour in the warmed sugar and stir over medium-low heat until the sugar has dissolved.

3)    Increase the heat to medium-high and allow to boil (controllably), stirring occasionally to prevent the fruit from sticking. After a few minutes, as the fruits break down, a pink foam will rise to the surface. Using a slotted spoon, siphon this off into a bowl. If some remains it won’t ruin the jam, it just doesn’t taste as pure as the rest. Then, as the stones begin to rise up, siphon off those too.

4)    After about 15 minutes of boiling, when all the stones have been removed, pour a teaspoon of the liquid onto a cold plate. Let it sit for about a minute then tilt the plate, if the liquid is no longer watery, with a viscosity between a sauce and a jam, and wrinkles when pushed with the finger, it is set. For the more scientifically-minded, it should be 105°C on a sugar thermometer. Pour the jam into the sterilised jars and allow to come to room temperature before sealing them with lids.

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Raspberry & Orange Financiers

Entremets, soufflés, macarons, choux buns - even making ciabatta, a two day process, which culminates in a dough whose tenacious elasticity has been known to reduce some people to tears - I’ve generally met their challenges.

However, hubris met nemesis a couple of weeks ago. I came home to the nutty toasted perfume of a new recipe my mom had tried out: ridiculously simple, five ingredient coconut wafers so thin you could see the sunset through them, so tender that they crumbled in anticipation of hitting one’s tongue, and so light and moreish that a second batch was immediately required in order to satisfy my family’s greed.

I duly crumbed, clumped, chilled, and sliced.  “Make them thinner,” my mom said. And I did, each slice crumbling into thousands of buttery coconut crumbs. I pressed them together and started again. And again. Unfortunately, it was only my patience that turned out thin, and the petulant three year old in me ended up scooping together the entire mixture and, from a height, throwing it down onto the tray.

Finally, I managed to get the fragments to coagulate by adding water. Things went more smoothly, but the biscuits, when baked, were slightly tougher, less flaky and less moreish than the original batch. Nevertheless, my brother took them to university. One of his friends, suffering from tonsillitis, reached into the box of biscuits, and in taking out one, touched many. The rest were binned, mostly due to the possibility of their having being infected with tonsillitis, but clearly not delicious enough to warrant risking it – a failure in my book.

After nursing my crumbled confidence for several days I swerved off the rocky path of coconut wafers to try my hand at financiers. I have always admired them - perfectly bite sized and innocent- looking with the flush of raspberry in the centre. They are also simple to make, requiring few ingredients, and turning out both delicious and delicate.

The history is much debated, but some say they were create by nuns of the Order of the Visitation and then adapted by a French baker, Lasne, to sell in the Parisian financial district where their almond content allowed them to keep well in the pockets of bankers. 

They are elegant and dainty, slightly crunchy on the outside, the tender blond crumb perfumed with a slight orange tang and moistened by the burst of raspberry.  They do keep rather well and would bless a summer’s picnic.

Recipe:

Makes 30 (approx)

50g unsalted butter

50g plain flour

160g icing sugar

140g ground almonds

1/2 tsp salt

200g egg whites (6 large eggs)

1/4 tsp almond extract

zest of 1/4 orange 

60g raspberries (minimum of 30 raspberries i.e. 1 per financier)

 Very well-greased and flour- dusted 3 x 12 hole mini cupcake tins (with 2.5cm diameter circles)  OR 1 to be used 3 times

Method:

1. Melt the butter in a small pan over a medium heat. When completely melted, stir the bottom of the pan continuously until the butter turns a deep gold colour and nutty in aroma. Set aside to cool.
2. Sieve the flour and icing sugar into large bowl. Stir in the ground almonds and salt. Once combined, pour in the egg whites, almond extract, zest and slightly cooled butter and stir to fully combine. Cover the bowl and allow the mixture to chill in the fridge for 2 hours.
3. Preheat the oven to 180C.
4. Spoon the batter into the holes until each is two thirds full. Press a raspberry into the centre of each - the batter should rise to all the way to the top. 
5. Place in the oven to bake for 10-12 minutes or until light gold in colour. Transfer to a wire rack to cool (to avoid them becoming soggy) or devour immediately. 

Cinnamon Apple Crumble Pies

This is the cinnamon apple crumble pie 2.0. Tried, tested, and enhanced... Soft, crunchy, crumbly, fresh, sweet, and on the cusp of sour – the Gail’s Bakery apple crumble cake is what I crave.  It’s the ultimate winter treat, although I gaze longingly through the bakery window at them year-round.

I bought the Gail’s Artisan Bakery Cookbook a few months ago in the hope that they had divulged the secret of their signature apple crumble cake. They hadn’t.

As a result I’ve just had to develop my own recipe – more wholesome, with more cinnamon and less sugar, I’ve heard they may even be superior…

Ingredients

(Makes 15)

Pastry

320g (11.3 oz) wholegrain spelt flour

110g (3.9oz) icing sugar

2 tsp cinnamon

½ tsp salt

165g (5.8oz) butter, roughly chopped into cubes

1 large egg, beaten

Apple Filling

700 (1lb 5oz) grams of peeled, cored and coarsely grated Bramley apples (about 3 large apples)

70g (2.5oz) caster sugar

Crumble topping

80g (2.8oz) wholegrain spelt flour

45g (1.6oz) oats

45g (1.6oz) caster sugar

50g (1.7oz)  butter

2 tsp cinnamon

¼ tsp salt

15 hole muffin/cupcake tin, greased (usually they come in 12s, in which case you will need 2 x muffin trays

Method

Pastry

1. In a blender, blitz together dry ingredients. Then add in the butter and pulse until the mixture resembles damp sand. Pour in the egg and continue to pulse until the mixture clumps together into a dough. Avoid mixing it more than necessary.
2. Flatten the dough roughly into a disc and wrap in cling film or baking parchment. Chill in the freezer while you make the other elements.

Apple Filling

• Place all ingredients in a pan and stir over a high heat for about 5 minutes until the apple turns soft but some texture still remains.  Strain the mixture using a sieve, pressing down to get rid of excess liquid (about 250ml, which incidentally tastes like a delicious mulled cider).  Set aside to cool.

Crumble

• Place all ingredients in a blender and pulse until the mixture resembles damp sand.

Assembly

1. Preheat an oven to 180˚C.
2. On a floured surface, roll out the chilled pasty to a thickness of 0.5cm. Cut the pastry into circles with an area similar to that of the muffin tin holes (about 8-10cm), and press each circle in the holes. You may need to patchwork the pieces together.
3. Prick the pastry lining the muffin holes with a fork, and bake in the oven for 8-10 minutes, or cooked through and beginning to golden slightly.
4. Take the tin out of the oven and spoon 2tbsp of the cooked apple into each pastry shells. Top the cakes by spooning a few tablespoons of the crumb topping over each cake, patting it down and then sprinkling the rest of the mixture over.  I like to clump some of it together before scattering it over in order to add further texture and rustic appeal.
5. Bake in the oven for 8-10 minutes until the crumble topping is golden and crisp. Serve hot or cold.

Triple Coffee & Caramelised Walnut Cake

 How to bake and stay (reasonably) in shape.

I am often asked how it is that I am not obese.  I am by no means super skinny, but people wonder how I avoid rolling around the place when I am seemingly baking the whole time and have little resistance to delicious things.  So, here’s my secret.  Have a go.

What I need: a running machine; a radio; an oven; a timer

What I do:

Pour the batter into the cake tin, lovingly smooth the surface over with a spatula. One lick of the spatula before it goes in the sink (just a little indulgence). Carefully open the oven door, and bend down slowly so that the batter remains level.  Place the cake tin tenderly on the rack. Set the oven timer.  22 minutes.  Then GO.

Run up the stairs, two at a time.  That’s one minute either side to rush back down.  Turn up the radio. Leap on to the treadmill, and run. 10 mph minimum. 20 mins to go.  Sweat, pound, sweat.  15 mins.  Beyoncé’s screaming.  Oven beeps.  Run back down (Beyoncé’s mumbling). Open oven door, skewer the cake.  Damn - not cooked. Rip out a sheet of tin foil. Cover the cake.  Burn hand.  Set timer: 7 mins more.  Repeat process until skewer comes out clean.  Place cake on rack and allow to cool.

Stretch and shower.

Hover over the cake with a knife.

You can make the cake sans-icing by simply halving the recipe and, before serving, dusting with a little icing sugar.

Ingredients

Cake

200g butter, at room temperature

170g caster sugar

30g light brown muscovado sugar

2 tbsp ground coffee

¼ tsp salt

70g toasted walnuts, ground to a fine sand

4 large eggs, beaten

1 tsp vanilla extract

1 ½ tsp instant coffee, dissolved in as little hot water as possible to make a smooth paste

240g self-rising flour, sieved

2 x 8 inch cake tins, greased and with bases lined with a circle of baking parchment

Coffee Syrup

40g golden syrup

50g caster sugar

2 tbsp instant coffee

100ml boiling water

Coffee Icing

300g butter, at room temperature

450g icing sugar

1 ½ tsp vanilla

2 tbsp instant coffee dissolved in as little hot water as possible to make a smooth paste

¼ tsp salt

Caramelised walnuts

60g walnuts

2 tbsp caster sugar

3 tbsp water

Method

1. Preheat oven to 180˚C. Using an electric mixer, or with a vigorous hand, in a large bowl beat together the butter, caster sugar, muscovado, ground coffee and salt until light and fluffy.
2. In a separate bowl, beat together the eggs, vanilla and dissolved instant coffee. Beat this into the butter-sugar-coffee-salt mix.  Once combined, stir in the ground walnuts.
3. Finally, gently fold the sieved flour into the mixture, being careful not to overbeat. Divide the mixture between the two tins and place in the oven to bake for 25 minutes (checking after 20) or until a skewer comes out clean.
4. While the cakes are baking, make the coffee syrup. Dissolve the instant coffee in the water and pour into a small pan along with the syrup and sugar.  On a medium high heat, stir until the sugar has dissolved, then allow to simmer for 5 minutes or until it thickens slightly to the consistency of maple syrup.
5. Remove cakes from oven. Stab them all over with a cake tester or skewer, and spoon the syrup equally over the two cakes.  Set aside on a rack and allow to cool.

Icing

1. Beat together butter and icing sugar. Once combined, beat in the vanilla, coffee and salt.
2. Remove the cakes from tins, place one on the serving plate and spread ¼ of the icing on its surface. Place the other cake on top and spread the icing evenly over the cake.

Caramelised Walnuts

1. In a shallow pan, over a medium-high heat, stir together water and sugar until the sugar has dissolved. Then pour in the walnuts, and continue to stir and coat them until all the water has evaporated.  Decant them on to a sheet of baking parchment, and allow them to cool.
2. Once cool, chop roughly, and scatter as desired over the cake.

Spiced Blueberry Tart

Is it just me, or is anyone else sick of logging on to Facebook, innocently hoping to drain away half an hour of one’s day (minimum) by looking at pictures of people one may or may not have half met once trying to prove how much fun they are having by posting pictures of themselves with friends/family, strained smiles stretched across their faces, and who are clearly not that immersed in the fun as they have had to spend half an hour trying to get one decent picture out of the hundred they’ve taken to emblazon it across their Facebook wall and maybe, just maybe, turn it into a cover photo?

And then – BAM - your gaze is diverted,

and you are staring down into the depths of a garishly coloured plastic bowl filled with some unidentifiable artificial gunk, pink fleshy hands massaging some other substance into it to form some putty-like emulsion which is then mushed and squeezed and squidged into a plastic mould, whizzed up, and extruded through a bag and…… oh look, it’s that Gooey Oreo, Jellied Eel and Green Marshmallow Mini Coffee Cup that “you’ve always wanted to make for your slumber party with the gals”.

Here’s an antidote.  It is simple yet sophisticated, humble yet sumptuous, tangy but not cloyingly sweet, and light yet not so light when you’ve had 4+ pieces….

Ingredients

Pastry

200g white spelt flour (can be substituted with plain flour)

100g butter, roughly cubed

2 tbsp icing sugar

¼ tsp salt

1 small egg, beaten

12 x 36cm tart tin, greased and dusted with flour

Blueberry filling

800g frozen blueberries

250g caster sugar

1 tsp cinnamon

½ tsp nutmeg

2 tbsp cornflour

Zest of ½ medium sized orange

Method

1. Place flour, butter, icing sugar and salt in a food processor, and blitz until it resembles damp sand. Pour in the beaten egg, and pulse until the mixture combines to form a soft dough.  Remove from the processor, wrap in baking parchment and place in the fridge for half an hour (or freezer for 10-15 minutes) – this will prevent the dough from shrinking when it bakes.
2. Preheat the oven to 180˚C. Lightly dust a surface with flour and roll out the dough in a rough rectangle to 0.5cm thickness. Roll the pastry around a rolling pin and transfer to the tin, pressing it into the fluting (if, indeed, your tin is fluted). Run a knife along the top edge of the tin to remove excess pastry. Prick the base of the pastry a few times with a fork, and place back in the fridge for 30 minutes (or freezer for 10 minutes).
3. Prepare the pastry for blind baking by lining the inside with a sheet of tin foil and filling it with baking beads to weigh it down while it bakes and to prevent it from shrinking. Place in the oven for 15-20 minutes until the pastry is dry and beginning to turn golden.  If it is cooking too slowly, you can remove the beads and tin foil after 15 minutes and continue to bake.  Remove from oven and set aside to cool.
4. To make the spiced blueberry filling, place a large pan over a high heat and pour in all the ingredients. Stir continuously until the sugar is dissolved in the juice that runs off the blueberries. When the mixture begins to boil, reduce the heat to medium-high and allow to simmer for 20-30 minutes, stirring occasionally to prevent it from catching, until the liquid is almost completely reduced and with the viscosity somewhere between a syrup and a jam. Allow to cool to room temperature, then pour into the pre-baked pastry case.

Double Chocolate Salted Caramel Tart

I never caught on to the Disney hype – I endured a few of the films when I was younger but was never enthralled by its saccharine princesses and unrealistic princes. I rejected the dressing up stage of childhood, and have none of the nostalgia that is awakened in many when hearing or singing the songs.  My only knowledge of Lion King is from Cindies (arguably the stickiest night club in Cambridge) which is played for 30 seconds without fail every Wednesday evening to excite the Disney addicts and to jolt inebriated students out of their drunken kisses.

What I did love was the sugar-glazed brutality of the original Charlie and the Chocolate Factory film.

I adored the Chocolate Room, and my six year old self spent a lot of time fantasising about edible wallpaper and edible TV adverts. However, the first scene, where Augustus Gloop falls into the ‘chocolate’ river, is almost too painful to watch.

It was concocted using 150,000 gallons of water, real chocolate and real ice cream, yet despite its authenticity, its watery thinness is more the stuff of sewers than of dreams.

If I were going to bathe in chocolate it would need to be velvety, glossy and thick… and after 15 years of dwelling on this I’ve come to terms with the fact that this tart is probably the closest I will get to doing that.

Ingredients

Chocolate pastry

225g plain flour

30g cocoa

150g unsalted butter, chopped into cubes

110g white caster sugar

3 egg yolks

¼ tsp salt

1 tsp vanilla extract

1 tbsp ice water

baking beads/uncooked rice/dry beans

4 fresh figs, halved (optional)

12 x 36cm tart tin, greased and dusted with flour

Salted caramel chocolate ganache

300g 70% good quality dark chocolate

300g white caster sugar

300ml double cream

20g light brown muscovado sugar

20g butter

1tsp vanilla extract

1 tsp salt

Pastry Method

1. Preheat the oven to 200˚C
2. Blitz all the ingredients in a blender. Pulse until into turns into a damp sand texture. Tip out on to a surface and press it so that it clumps together into dough.   Wrap the dough in baking parchment and put it in the fridge for an hour, or in the freezer for 15 minutes.
3. Dust a surface with flour and roll the pastry out in a rectangle to a thickness of 0.5cm. Any excess can be frozen and used within 2 months. Transfer the pastry to the greased and floured tin to line it. Don’t panic if it crumbles in the transition, just patchwork it together in the tin. Place a sheet of baking parchment or tin foil over the pastry, and fill it with the baking beads to weigh it down to prevent the pastry from shrinking as it cooks.
4. Place it in the oven to bake for 10 minutes. Remove from the oven and remove the baking parchment and baking beads. Reduce the oven temperature to 150˚C, and place the pastry back in to bake for a further 10-15 minutes until it is fully cooked. Set aside to cool.

Salted Caramel Chocolate Ganache Method

1. Chop the dark chocolate roughly, and set it aside in a heatproof mixing bowl.
2. Place the caster sugar in a saucepan over medium high heat and, when it starts to melt, stir gently with a rubber spatula to avoid it burning around the edges. Push any unmelted sugar into the already caramelised sugar to aid the caramelising process.
3. Once the sugar has turned a rich, dark gold colour, while still on the heat, pour in the cream whisking all the time. If clumps form, don’t panic: keep whisking over medium low heat, and they will eventually melt.
4. Once the lumps have dissolved, whisk in the muscovado sugar, butter, vanilla and salt, and stir the bubbling mixture on a medium heat for another 2 minutes.
5. Pour the mixture into the bowl of chopped dark chocolate and stir immediately until all the chocolate has melted and the caramel and chocolate are fully combined.
6. Pour into the tart shell, smooth the surface over with a palate knife, and place this in the fridge for an hour (or freezer for half an hour) to set. Decorate with sliced figs to serve.

Tipsy Triple Raspberry Macarons

I refuse to believe that the macaron is simply a fad.  Admittedly, there was a craze which saw the opening of several French macaron boutiques in London. I shan’t name names but one of the largest French specialists does not even make them fresh in London. Instead, they import them frozen from France - in a state of hibernation, as they call it.

Despite this, the specialists remain, and the macaron is here to stay. Now that the craze has faded a little, I feel more free to write a recipe as people will be slightly less sick of the sight of the perfect ruffled shells.

Many are intimidated at the prospect of making them, but there really is no need.  The rumour of the challenge in making them may well have been promulgated by the macaron specialists themselves in order to justify their extortionate pricing.

To make them extra tangy and fruity, raspberry is worked into these macarons in three ways: freeze dried raspberries, raspberry jam and raspberry liqueur.  If you can’t get hold of freeze dried raspberries, just omit this element from the recipe.

Triple Raspberry Liqueur Macarons 

Makes about 30 small macarons

Ingredients

110g icing sugar, sieved

50g ground almonds, blitzed in a blender to a fine powder, and sieved

5g freeze dried raspberry powder OR 10g freeze dried raspberries, crushed or whole (see below)

60g egg whites (about 2 eggs' worth)

40g caster sugar

A couple of drops of pink food dye (optional)

200g seedless raspberry am

4 tbsp Chambord (raspberry liqueur)

2 large baking trays lined with baking parchment – if you wish to achieve perfectly circular macarons, create guidelines for the piping by drawing in pencil round a 4cm bottle lid repeatedly on the greaseproof paper, leaving at least 4cm between each circle.  Flip it over after doing this to ensure that the pencil does not transfer to the macaron

Piping bag fitted with 0.5cm nozzle

1. In a large bowl, mix together the sieved icing sugar, ground almonds and freeze dried raspberry powder.  If you can only get hold of crushed or whole freeze dried raspberries, place these in a blender and blitz until they are as pulverised as possible, and then sieve to remove the seeds.  You should be left with a fine red dust.
2. Pour egg whites into the bowl of a bone dry electric mixer fitted with a whisk attachment. Whisk at a high speed until soft, foamy peaks form.  Then, with the whisk still ongoing, add in the caster sugar, a tablespoonful at a time.  Keep whisking until the meringue is glossy and firm peaks form.
3. Take a third of the meringue and mix it into the dry ingredients.  If the dry ingredients don’t fully combine, stir in another tablespoon of meringue.  At this point you can add a couple of drops of food dye to reach desired colour - anything from baby  girl to schiaparelli pink. The mixture should turn into a thick, smooth paste.  Then, gradually fold in the rest of the meringue, a tablespoon at a time, until the mixture becomes glossy and smooth.
4. Spoon mixture in the piping bag and pipe little dots directly onto the corners of the baking tray to stick the baking parchment down.  Then pipe the mixture into each circle.  Once finished piping, tap the tray down firmly on a hard surface a couple of times to remove the air bubbles from the macarons. Then set the macarons aside at room temperature for 30 minutes.  This will allow a skin to form and will lead to the creation of the often-elusive but essential “macaron foot”.
5. While they are resting, preheat oven to 150˚C. Bake the macarons for 20 minutes or until they can be lifted off the tray cleanly with a pallet knife. Allow them to cool until they reach room temperature.
6. Place raspberrry jam in a small pot over a medium-high heat and stir continuously. After it has bubbled furiously for a couple of minutes, stir in the Chambord.  Allow the mixture to simmer for about 5 minutes,  or until it has become more viscous and thick enough to be able to be dropped off a spoon. Remove from the stove, allow to cool for 5 minutes and then sandwich each pair of macaron shells together with a teaspoon of the mixture.