All posts tagged: cakes

Swedish Cardamom Buns

  If your first thoughts were: “this looks complicated”, then think again. Because once you read through the step by step guide below, you will be tying knots (albeit the dough kind) like a sailor. They are so much fun to make! This recipe reminds me of the brioche loaves I made last year because of the light buttery texture of the bread. These buns take less than half the time it takes to make brioche and has a lot more flavour: I brought them into the office the next day and before I got back to my seat they were all gone! Not all recipes use egg but I find adding it here helps give the dough a soft, cakey like texture that you expect from a cinnamon roll. I love the generous use of cardamom, one of my favourite spices. It was back breaking having to grind it by hand in a mortar and pestle; very few places sell the seeds grounded. Be generous with the spice measurements, about 1/4 of it will melt away in the baking process anyway. …

Pineapple & Ginger Cobbler w/ Coconut Whip

A twist on the ol’ peach cobbler, pineapple twist that is. The most satisfying part of any pie is the crust – it’s all about the textures, and oozing fruit pulp erupting through the cakey topping. This has to be the best cobbler topping I have ever had- you could practically eat it on its own like a warm cookie. The whipped coconut cream is best served straight away, but can be stored in an air tight container for up to a week. It will harden in the fridge, the longer it stays chilled, simply mix until creamy again, when ready to serve.

Lemon Passion Polenta Cake

    Polenta has a wonderful way of soaking up and holding on to moisture in a recipe whilst retaining its gritty texture. Without the syrup, this cake would be pretty dry I have to admit; a couple of cups of tea would be needed to finish off a slice of this cake. Thankfully, the passion fruit syrup adds a couple of high notes to the zesty lemon hidden in the cake, forming a rich, moist slice of gluten-free goodness. To cut preparation time, I used passion fruit juice made from concentrate, but if you have more time on your hands to make some fresh passion fruit juice, you will need 4-5 passion fruits:  slice and scoop out the passion seeds and juice into a small pan, add 50ml water and 2 tablespoons of caster sugar. Gently bring to the boil and simmer for 5 minutes. Then pass the fruit through a sieve, before pouring over the warm cake.  

Blueberry Scones

I was hunting around as I usually do, looking for something different to do with Blueberries. I normally throw them into smoothies, and I remember once making a blueberry drink for a friend’s dinner. And now come to think of it I also made a blueberry sauce to go with some quick pancakes when my Uncle came down to spend some time with us (you know those pancakes you make and they turn out so nice…but you can’t remember how you did it? It was one of those days).  Ok so I’ve kind of lost the argument: I have done a few things with Blueberries, but I have to say these scones excite me the most. Not only are they really quick and simple to make but extremely tasty!  To speed up the process, this can be made in a food mixer. Adapted from recipe by La Petite Brioche

Supermalt Chocolate Muffins

Ever wondered how red velvet cake achieves its moist crumbly texture? It’s the addition of sour cream, a little well-known ingredient popular in cakes I tasted during my adventures in the Deep South of the United States (‘tasted’ is an understatement, I devoured them). The sour cream also helps intensify the rich taste and texture of these muffins. I loved the first sight of these cakes when I took them out of the oven: the crackled tops resembled mountain peaks the perfect base for the creamy frosting to sink into.  The addition of Supermalt really holds the cakes rich dark colour together, it’s not at all overly sweet or damp as you might expect: think of pouring a cool glass of Supermalt on a summer’s day, with bees buzzing past your ears as you sip the creamy froth oozing over the glass…you have the picture? Well that’s the intensity this cake has on not only your eyes but your tastes buds. Enjoy!

Salt fish Fritters

Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside. These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite. Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more …

White Chocolate & Lemon Viennese Whirls

Viennese Whirls growing up and pretty much as they are today, are made with a combination of jam and cream. What separates them from your average jammy dodger is the light crumbly shortcake texture of the biscuit. For this recipe you don’t have to keep to the classic ‘mountain peak’ or Swirl shape, why not experiment with shortcake fingers or squares? The real reason why you should go to the trouble of squeezing the dough through a piping bag is because it’s aesthetically pleasing and makes you look like a pro. So why not give it a try? Biscuit 250g/9oz very soft unsalted butter 50g/2oz icing sugar, plus extra to decorate 250g/9oz plain flour 50g/2oz corn flour ½ tsp pure vanilla extract Filling 1/4 cup double cream 150g white chocolate chopped coarsely 1/4 cup (or more) lemon juice 1 tsp grated lemon rind Yellow food colouring (optional) For the Biscuit Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper. Put the butter, icing sugar, plain flour, corn flour and vanilla extract in …