tag:blogger.com,1999:blog-43402784415813978092024-03-18T12:59:53.997+10:00my button cakeAmberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-4340278441581397809.post-68131219999791210242012-11-16T07:14:00.001+10:002012-11-16T07:14:19.469+10:00salted caramel macarons and excuses<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VM5rxCHVk3to9hxzwk2p7aDA95BsNTRyX3sQiboZB1AdVCoeBFFyBWd3bHTWoY_WVrmXwyzXTSOSCwW77YmlWCPgXgaesihLH_v9Gk-n03PFQmP8O_uLRoTtHNozdlmfRq9P8cLGhzE/s1600/IMG_0055+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VM5rxCHVk3to9hxzwk2p7aDA95BsNTRyX3sQiboZB1AdVCoeBFFyBWd3bHTWoY_WVrmXwyzXTSOSCwW77YmlWCPgXgaesihLH_v9Gk-n03PFQmP8O_uLRoTtHNozdlmfRq9P8cLGhzE/s400/IMG_0055+copy.JPG" width="268" /></a></div>
<br />
<br />
In case you hadn't noticed, it's been a while. I've been busy. Everyone's been busy. Where the heck has this year gone etc. I suppose it doesn't really matter, does it? <br />
<br />
Isn't it a comforting feeling to have a favourite recipe? A recipe you've made so many times that you measure ingredients and move through the method automatically, without really even being conscious of the steps? One that you can feel confident will turn out just as it did the last time: perfectly. It's a fail-safe, a tried and true, an old friend.<br />
<br />
I've had a long relationship with macarons that spans a couple of years now--almost as long as this blog. With each new recipe I've tried, I've been convinced that it's "the one". And I've tried a few. But somehow, I always come back to this recipe. Sure, it takes a little longer than some recipes that don't require a sugar syrup, and maybe the processing and sifting is unnecessary, but I know what I like. And this is it. This is my old faithful. <br />
<br />
The caramel recipe is just as wonderful. I usually make it the day before, and have it sitting in the fridge ready to go. And yes, okay, alright, it usually has traces of spoon marks through it before it makes it onto the macarons. Don't judge me. Seriously, this stuff would make a great gift on its own.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurSLYL9h8GgshHVl8Ml1f9YQMxM06wP4v1Im5ASgjx8F1a0vAJU24wymHvaktr2AI_Aog-Fcx1WdDKIiUE0ow8PnMB0OF2LTuo0_0pR_0BbYH-8xHnn6w3b41BTJscTq-EVGUpp87B1Q/s1600/IMG_0046+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurSLYL9h8GgshHVl8Ml1f9YQMxM06wP4v1Im5ASgjx8F1a0vAJU24wymHvaktr2AI_Aog-Fcx1WdDKIiUE0ow8PnMB0OF2LTuo0_0pR_0BbYH-8xHnn6w3b41BTJscTq-EVGUpp87B1Q/s400/IMG_0046+copy.JPG" width="300" /></a></div>
<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Ingredients: </span><br />
<br />
<div>
For macaron shells (makes approx 30 sandwiched shells, depending on size):</div>
300 gms ground almonds<br />300 gms icing sugar<br />220 gms egg whites, separated into 2 lots of 110 gms<br />300 gms white sugar<br />75 gms water<br />dash brown food colouring<br /><br />For salted caramel (makes enough to fill 30 complete macarons, with delicious lefotvers):<div>
250 mls pouring cream</div>
<div>
350 gms caster sugar</div>
<div>
350 gms butter, cubed</div>
<div>
sea salt flakes, to taste</div>
<div>
<br /></div>
<div>
For the salted caramel, place the sugar in a medium-sized, heavy-based saucepan over a medium heat. Despite every instinct commanding you to stir, allow the sugar to caramelise before you even touch the pan. As soon as you see little patches starting to melt and caramelise, turn the pan and give it a gentle shake if necessary, and maybe a gentle stir with a wooden spoon every now and again. This part, although intimidating, can be quite forgiving. </div>
<div>
<br /></div>
<div>
Meanwhile, heat the cream in a small saucepan, but remove from heat as soon as it starts to boil. </div>
<div>
<br /></div>
<div>
When the sugar has reached a dark golden colour, remove it from the heat and slowly pour in the hot cream whilst mixing. Place pan back on a very low heat, and whisk until the mixture is smooth. Remove from heat and allow to cool for about ten minutes. Add butter, one piece at a time, while whisking. Pour the caramel into a shallow container and chill until thick.<br /><div>
<br /></div>
<div>
When you're ready to use the caramel, add as much salt as you'd like, and mix it vigorously with a spatula until smooth. </div>
<div>
<br /></div>
<div>
---</div>
<div>
<br />For the macarons, mix the ground almonds and icing sugar together and in small batches, pulse a few times in food processor to ground the mixture finer. Don't go too crazy processing, as it releases the oils in the nuts and you'll end up with a paste. Sieve into a large bowl. Add colour and 110 gms of the egg whites to the sugar and almond mixture, and mix to combine. It will be quite a paste. <div>
<br />Place remaining 110 gms of egg whites in bowl of mixer fitted with the whisk attachment.<br /><br />Place white sugar and water into saucepan stir to combine and cook without stirring to 118C. Once the mixture reaches 115C start mixing the egg whites on medium-high until they are foamy and almost forming soft peaks. Once the sugar syrup reaches 118C remove from heat and slowly pour in a thin stream down the side of the mixer bowl continuing to whisk on high. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch. The meringue mixture should be wonderful and shiny.<br /><br />Add a dollop of the meringue mixture to almond mixture. This will loosen the mix up and make it easier to fold through the rest. You don't need to be gentle. Your final mixture should be a shiny, oozy batter. I've heard it described as a similar consistency to lava before, and though never personally witnessing lava before, I would surely have to agree.<br /><br />Add the mixture to a piping bag fitted with a plain tip and pipe small rounds onto baking trays lined with baking paper. If you need to draw circles on the reverse side of the baking paper to be consistent, then go right ahead. Tap the trays firmly on the bench a few times (for some unexplainable reason, I do it six times :/ ) to eliminate any air bubbles. Set aside for about 30 minutes or until the macarons have formed a skin that doesn't stick to your finger. This will largely vary due to temperature, especially varying levels of humidity!<br /><br />Meanwhile preheat oven to 140C . Bake the macaroons for around 13 to 15 minutes depending on size-- they should not be browned. Remove the baking trays and immediately slide off the macarons and the baking paper onto the work surface and let cool completely before removing the shells for the paper. </div>
<div>
<br /></div>
<div>
Fill a piping bag fitted with a plain tip with the salted caramel. Pipe onto macaron shells and sandwich together. </div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXI0nprgO6HaYnxce1xchqH8iTfZ_KQdM-5buNgiaRBJX7vrqY3oQg7Pn-KtwMbI6KNWBqHScZA0bT73avoLCC81t79bBzkMtZycu_VGNZsCEUdHWpzssO5lA2eEhHjpEja36-ZChcsY/s1600/IMG_0054+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXI0nprgO6HaYnxce1xchqH8iTfZ_KQdM-5buNgiaRBJX7vrqY3oQg7Pn-KtwMbI6KNWBqHScZA0bT73avoLCC81t79bBzkMtZycu_VGNZsCEUdHWpzssO5lA2eEhHjpEja36-ZChcsY/s400/IMG_0054+copy.JPG" width="400" /></a></div>
<div>
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><br /></span></span></div>
</div>
</div>
</div>
<div>
Favourite recipes are good at making you feel <i>good</i>. Even if you're busy, or stressed, or unwell, there's comfort in the familiarity of making something that you know will be awesome. It's an ego boost. And as lovely as macarons are, and as many flavours as I've tried to inject into them, I'm confident that this one is my favourite. This recipe is a huge ego boost ;)</div>
<div>
<br /></div>
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Yann Tiersen - </span><i><span class="Apple-style-span" style="color: #444444;">Les Retrouvailles.</span></i><br /><div>
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><br /></span></span></div>
Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com15tag:blogger.com,1999:blog-4340278441581397809.post-83603839802917549122012-06-12T21:16:00.000+10:002012-06-12T21:16:47.567+10:00tarte bourdaloue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53w1JhFxgAOQ3_9h4nOFYegvYDS8B7N2MznmRc0oBkTw9o-CCUFdP9Bie0Y9k5Fl_GlRaa5OW4PLabXdWpRKOFxKeqFd1iyFkyE5VNIJkWsBX3mVvTZA-oRHRcBHp8sBZR9c7wAWSpJE/s1600/IMG_0011+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53w1JhFxgAOQ3_9h4nOFYegvYDS8B7N2MznmRc0oBkTw9o-CCUFdP9Bie0Y9k5Fl_GlRaa5OW4PLabXdWpRKOFxKeqFd1iyFkyE5VNIJkWsBX3mVvTZA-oRHRcBHp8sBZR9c7wAWSpJE/s400/IMG_0011+copy.JPG" width="300" /></a></div>
<br />
I am often convinced that I should have been Donna Hay. As much as I love my family, my friends and my cat, surely I was destined to be born ten years earlier; to create her wonderful recipes and cookbooks and run her painfully tasteful general store. Baking, and shooting in remote, beautiful location. Eating macarons and surrounding myself with pretty things.<br />
<br />
But if there's one other woman whose life I want to live, if only for a day, it would be Maeve O'Meara. Now there's a dream job-- not only traveling to the most beautiful parts of the world, but eating her way through them, meeting the finest chefs, and taking home their recipes. <br />
<br />
I recently came across the cookbook companion to her French Food Safari. It's a wonderful collection of recipes--both savoury and sweet-- that are simple, delicious and contain basic, easily attainable ingredients. <br />
<br />
I don't think I can go past anything pear related when I'm on the hunt for a Autumn or Winter desert recipe. And despite not really feeling like going to the effort of making pastry, this is such a simple recipe as it requires no blind baking, but still creates a beautifully golden, crumbly pastry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsshXyK0D76cQ4T7s4hxieov7_Y2QkBRcFUZONvEYlzcXAuApklBUZmP8VuCmQjsPyTMDT9HWaFYLJC2I6hLdxr8QBzK53b0l34twa93KI5yYgr-IuOCHUgSNd4q_o0jmVkHzFQGZav1w/s1600/IMG_0017+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsshXyK0D76cQ4T7s4hxieov7_Y2QkBRcFUZONvEYlzcXAuApklBUZmP8VuCmQjsPyTMDT9HWaFYLJC2I6hLdxr8QBzK53b0l34twa93KI5yYgr-IuOCHUgSNd4q_o0jmVkHzFQGZav1w/s400/IMG_0017+copy.JPG" width="400" /></a></div>
<br />
<span style="color: #444444;">Ingredients</span><br />
<em><span style="color: #444444;">Recipe from Pierrick Boyer as featured in 'French Food Safari'</span></em><br />
<br />
<span style="color: #444444;">For shortcrust pastry:</span><br />
250 gms plain flour, sifted<br />
200 gms unsalted butter, at room temperature<br />
1/3 cup caster sugar<br />
pinch salt<br />
3 egg yolks<br />
<br />
<span style="color: #444444;">For poached pears:</span><br />
400 gms white sugar<br />
500 mls water<br />
5 cardamom pods<br />
2 star anise<br />
4 firm-ripe pears, peeled, cored and quartered<br />
<br />
<span style="color: #444444;">For frangipane:</span><br />
40 gms unsalted butter, at room temperature<br />
40 gms caster sugar<br />
40 gms almond meal <br />
1 small egg<br />
2 tbsps cream<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5aFZLHXDpKvswLpZyBB16lV1MZMamoWuYEgVPU7UQV7RbYWz1kfJx5CdEkcDJiOQEXQy1Zuwr32gyYmeXTFoSB9R1NmnvaD99Cc2UcF0Aa4StoaDXpoDHoUQ2df96ULyRzQL9LI2Ek8/s1600/IMG_0022+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5aFZLHXDpKvswLpZyBB16lV1MZMamoWuYEgVPU7UQV7RbYWz1kfJx5CdEkcDJiOQEXQy1Zuwr32gyYmeXTFoSB9R1NmnvaD99Cc2UcF0Aa4StoaDXpoDHoUQ2df96ULyRzQL9LI2Ek8/s400/IMG_0022+copy.JPG" width="300" /></a></div>
<br />
For the pastry, place the flour, sugar, salt and butter in the bowl of an electric mixer and mix on a low speed until incorporated. Add the egg yolks, increase the speed a little, and mix until a nice dough forms. Shape into a disc, wrap in plastic, and chill for one hour. <br />
<br />
Next, poach the pears. Combine the sugar, water and spices in a medium saucepan and bring to the boil, stirring until the sugar is completely dissolved. Reduce the heat, add pears, and gently simmer for about 15 minutes, until pears are just tender. Remove the pears from the syrup to cool. I then continued to simmer the liquid for a further ten minutes until slightly thick and syrupy. <br />
<br />
Now that the pastry has rested, lightly butter a round, 22cm loose-bottomed tart tin. Roll the pastry out until about 3-4mm thick on a lightly floured surface, or between two sheets of baking paper. Gently lift the pastry into the prepared tin, and press into the base and sides, trimming off any excess. <br />
<br />
Preheat the oven to 170C. <br />
<br />
To make the frangipane, place the butter and sugar in a small bowl and mix with a wooden spoon until combined. Stir in the almond meal, the egg, and then the cream. <br />
<br />
Spoon the frangipane into the uncooked tart shell and arrange the pearsover the top. Bake for about 40-45 minutes, or until both pastry and fragipane are golden brown. Allow the tart to cool in the tin before trying to remove it, and then lightly brush the top of the tart with the spicy syrup to make the tart beautiful and glossy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBD0rWvUlzXCHoknmTwt9tata5aMkjDENBYPBpbU7o4c1JxOfqQkEtjpP1mJDv_vlkwMdui1JQ2gAd0Nn_w7toMBMtaHCfh41A8eBWJG8lbrlkZwJpke8BnxXAExmJCOCr3-ctIo4apeQ/s1600/IMG_0031+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBD0rWvUlzXCHoknmTwt9tata5aMkjDENBYPBpbU7o4c1JxOfqQkEtjpP1mJDv_vlkwMdui1JQ2gAd0Nn_w7toMBMtaHCfh41A8eBWJG8lbrlkZwJpke8BnxXAExmJCOCr3-ctIo4apeQ/s400/IMG_0031+copy.JPG" width="300" /></a></div>
<br />
This tart will be fine to serve the following day, but after that, the moisture from the pears begins to soften both the frangipane and the pastry, so it really is best eaten as soon as possible.<br />
<br />
I imagine this would be just as wonderful with apples, or apricots or peaches. Fragipane tarts are a classic dessert for good reason-- they're just so delicious, and simple. It's taken me a while to rediscover pears-- one of my favourite fruits-- this season, but I know this will spark my annual obsession. And who can ever have enough pear in their lives?<br />
<br />
<span style="color: #444444;">Recommending baking soundtrack: Songs: Ohia - <i>Magnolia Electric Co. </i></span><br />
<br />Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com5tag:blogger.com,1999:blog-4340278441581397809.post-35191049893947159082012-05-15T19:59:00.000+10:002012-05-15T19:59:00.563+10:00ginger, cardamom & pomegranate cake<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiG9kf4CaYuU_Yzl9Eyo9nMzOTe0nVjUN8p7JT9Prt7XCpNskd9YhX_A8xOK3KltkmZfTjTyw04cshLu8N4i06JiuvNhAfD0slqamT5YCwEpxdtSQuT06SK2YpIEZg9V2iYpLFLX4u_0/s1600/IMG_0093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiG9kf4CaYuU_Yzl9Eyo9nMzOTe0nVjUN8p7JT9Prt7XCpNskd9YhX_A8xOK3KltkmZfTjTyw04cshLu8N4i06JiuvNhAfD0slqamT5YCwEpxdtSQuT06SK2YpIEZg9V2iYpLFLX4u_0/s400/IMG_0093.JPG" width="300" /></a></div>
<br />
I never really <em>got</em> ginger. Growing up, I solely thought of ginger in two forms: crystallised, which I lumped in the same category as cubed, candied citrus peel and other things that a young girl simply doesn’t want to find in her baked goods; and the kind covered in dark chocolate. My mum loved this stuff. I could buy that for her to accompany any gift, and know that she would enjoy it, but also that no one else in the house would sneakily reach into that box. It was strictly her thing. I mean, chocolate covered ginger. <em>Really</em>?! Why would I want something that’s strangely firm and stringy and spicy getting all up in my chocolate? <br />
<br />
But soon, like olives and avocados (how did I live without these two things in my life?!), ginger and I became the best of friends. I adore gingerbread. I love freshly grated ginger in just about anything. But more than anything else, I love ginger in cake-form—a wintery ginger pudding, or a fluffy ginger cupcake smothered in cream cheese, or a dense and sticky ginger cake. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6bDiy1gXR9XhkGymSieq2T0vJUU4EjvMlULr5Mor-BV3sDdVfkLKp6S55nyCyl8kauDSwOMw9gQw2Xqd5SdJR1klml8gPXVg64aIt96sshVmeNSrcfc-yMS1BiWqHEB6MzIW1rzO94k/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6bDiy1gXR9XhkGymSieq2T0vJUU4EjvMlULr5Mor-BV3sDdVfkLKp6S55nyCyl8kauDSwOMw9gQw2Xqd5SdJR1klml8gPXVg64aIt96sshVmeNSrcfc-yMS1BiWqHEB6MzIW1rzO94k/s400/IMG_0066.JPG" width="400" /></a></div>
<br />
This cake gets its richness and spiciness from both cardamom and ginger, and a combination of pomegranate molasses (hello, love) and treacle, but the baking soda and buttermilk make it surprisingly light. It’s created in just one bowl, so quickly and easily. And it will fill your house with such a wonderful, warm aroma. I could go on, although I doubt I need to.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbShXqr8pRLqtEGj64vf2i6r7oAQO0KAGPkuAvhhNDEwfT7yW7pDMCE_R7oZ1mYS6MGn8NrYEZFXEz4EyAGC0kE2d6DGZbziMn8uxEIDrqo_NXag487pPoICQYuULefzmGJAvUjzOhPbg/s1600/IMG_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbShXqr8pRLqtEGj64vf2i6r7oAQO0KAGPkuAvhhNDEwfT7yW7pDMCE_R7oZ1mYS6MGn8NrYEZFXEz4EyAGC0kE2d6DGZbziMn8uxEIDrqo_NXag487pPoICQYuULefzmGJAvUjzOhPbg/s400/IMG_0085.JPG" width="300" /></a></div>
<br />
<span style="color: #444444;">Ingredients</span><em><span style="color: #444444;"></span></em><br />
<em><span style="color: #444444;">Recipe from Autumn issue of Donna Hay </span></em><br />
1 cup buttermilk <br />
2 eggs<br />
1 1/3 cups dark brown sugar<br />
1 tbsp pomegranate molasses<br />
100 gms butter, melted<br />
1 tsp ground ginger<br />
¼ tsp ground cardamom <br />
3 cups plain flour<br />
1 tsp baking soda (bicarbonate of soda)<br />
3 pomegranates<br />
¼ cup caster sugar<br />
<br />
Heavy cream, to serve. <br />
<br />
<span id="goog_1684157908"></span><span id="goog_1684157909"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvN-lLq3YXjWSn6v8ENHnEOG7SfWgpC9jMhu_rCZxfyP5y6JQ27VnRA5WKtX5712xebYhYbPx9l4GHULb0Wsl46alWEp8E_omQF3f1PsIA-wdV7WgKSpxRgK0p7Mf_DzQMpcAimRD_NI/s1600/IMG_0076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifvN-lLq3YXjWSn6v8ENHnEOG7SfWgpC9jMhu_rCZxfyP5y6JQ27VnRA5WKtX5712xebYhYbPx9l4GHULb0Wsl46alWEp8E_omQF3f1PsIA-wdV7WgKSpxRgK0p7Mf_DzQMpcAimRD_NI/s400/IMG_0076.JPG" width="300" /></a></div>
<br />
Preheat oven to 160C. Lightly grease a 24cm round cake tin and line with non-stick baking paper. <br />
<br />
Place the buttermilk, eggs, sugar, molasses, treacle and butter in a bowl and whisk to combine. Add the ginger, cardamom, flour and baking soda and again, whisk to combine. Pour the wonderfully dark mixture into the prepared tin, and bake for about an hour, or until a skewer inserted into the middle of the cake comes out clean. <br />
<br />
While the cake is cooking, prepare your pomegranates. I find the easiest way is to roll the pomegranates on a hard surface (your bench-top, conveniently!) before cutting them. This is supposed to slightly loosen the seeds from the membrane, making it easier to get them free—this makes a very satisfying crackling sound as the seeds get squashed out of their neat little pockets. Cut each pomegranate in half, hold one half over a bowl (placed in your kitchen sink, if possible), with the cut-side facing down, and bang the back of a pomegranate with a wooden spoon. If you don’t mind getting your hands a little messy and stained, pulling apart the membrane further helps trapped seeds find their way out. Trial and error, I suppose. <br />
<br />
When you’re done, and suitably cleaned up, strain the seeds and reserve the juice. Add the caster sugar to this juice, and mix until dissolved. <br />
<br />
When the cake is cooked, pour the pomegranate-sugar mixture over the warm cake while it’s still in the tin, then allowing it to cool completely. Remove it from the tin and sprinkle with the pomegranate seeds. It’s even more heavenly served with a nice heavy cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0faDw_gzXfftpQ5md5_bAWwekGPKDLcRxWYKkfYRnKlAQMuh-riebMUEFg7rgKMyWICj5y-6xKAOaKONvEufCI5rex8qjQrgTTwRXnO4K2O4YxseQduR9HLNg-bsnzZhpjq-E5JWlgg/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dba="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0faDw_gzXfftpQ5md5_bAWwekGPKDLcRxWYKkfYRnKlAQMuh-riebMUEFg7rgKMyWICj5y-6xKAOaKONvEufCI5rex8qjQrgTTwRXnO4K2O4YxseQduR9HLNg-bsnzZhpjq-E5JWlgg/s400/IMG_0101.JPG" width="300" /></a></div>
<br />
You need to get on this cake, and quickly. The pomegranate season here is over in a flash. These days, you can but the aril separately, but where’s the fun in that? Because this cake is so quick and easy, banging on a pomegranate and getting a bit messy is no trouble at all. <br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: The Glove – <em>Mr Alphabet Says,</em> on repeat.</span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com8tag:blogger.com,1999:blog-4340278441581397809.post-37243286943332145382012-04-14T16:44:00.001+10:002012-05-15T12:31:58.017+10:00incredibly pink vanilla jam layer cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfwqsVQ6FCOkEfGansNtMY7kBAdfv9R0tWcrFIFzfwa0yPOLbsU5lGN_NAtvjittWPwi3-4_UajYC0VDu7_vmVEbiM6oyN_L1qiR9b_5wxCIa4uAJFGirM1VzTqnD_2ohEYU9SH8pGNw/s1600/IMG_0047_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfwqsVQ6FCOkEfGansNtMY7kBAdfv9R0tWcrFIFzfwa0yPOLbsU5lGN_NAtvjittWPwi3-4_UajYC0VDu7_vmVEbiM6oyN_L1qiR9b_5wxCIa4uAJFGirM1VzTqnD_2ohEYU9SH8pGNw/s400/IMG_0047_2+copy.JPG" width="300" /></a></div>
<br />
Women can be bitchy. It’s a shame, really. Being the fairer of the sexes—being traditionally more compassionate, more empathetic, more warm and nurturing—you would think bitchiness would somehow be pushed aside. It’s a shame, but it happens. (Most) women hold themselves to high standards and expect the same in other women. It means we’re often prone to criticising other ladies harshly for no real reason. We’re critical of what they wear or how they behave publicly. Does it stem from envy? I dress purely for myself, but sure, I’ve had serious shoe or outfit envy from time to time. <br />
<br />
I also like to think I blog for myself. I love sharing recipes, particularly those that have impressed the people I share the results with (shoutouts to my wonderful co-workers and family). It’s lovely to meet new people, or to hear positive things from people who have tried your recipes or those who are simply happy to read entries. I suppose I find the act of blogging somewhat therapeutic? But essentially, I am doing this for me. But oh my, I’ve had serious blogging envy this Easter. <br />
<br />
<a href="http://butterheartssugar.blogspot.com.au/2012/04/hatching-egg-easter-cupcakes.html">Butter Hearts Sugar</a> had a simple but an insanely cute idea using those hilarious yellow chickens that are everywhere at this time of year. <a href="http://www.sprinklebakes.com/2012/04/like-porcelain-royal-icing-nests.html">Sprinklebakes</a> made the most delightful bird’s nests made from royal icing. And I know it was last year, but <a href="http://www.raspberricupcakes.com/2011/04/easter-bunny-macarons.html">raspberri cupcakes</a>’ bunny macarons will live on in my memory each year until I’m old and grey. Or at the very least, until I master them myself. I’ve toted on about the cuteness of Easter, and so many clever bloggers have really taken advantage of this. My heart has ached with cute-overload. And I love you, fellow bloggers, but oh, how I have cursed your cleverness over the past few days. <br />
<br />
So, this time last week I was wanted to make a cake for Easter Sunday. Some huge and impractical thing that I would never be able to keep at home, but would instead palm off to my small family. At first I felt the urge to make a ruffle cake, but then I realised it’s simply because I seem to live with this urge on a daily basis. I settled for this six-layer thing, which I think, is almost as pretty to look at. Whilst this cake isn’t overtly Eastery, I’m still cashing in on pastel colours. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCOvcXNcrQahZ4huSmGTEDfwgCqW8oirYcNG3xWAY55vIrCLHs4R66nCFwRBu9PC08Zkw53GXZn5FpMulI2iLTis8CkiqdPF-NC5TFHfewU_QckMAEoVnBIRBs_DFkYrZA_W6NcYCWYs/s1600/IMG_0059+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCOvcXNcrQahZ4huSmGTEDfwgCqW8oirYcNG3xWAY55vIrCLHs4R66nCFwRBu9PC08Zkw53GXZn5FpMulI2iLTis8CkiqdPF-NC5TFHfewU_QckMAEoVnBIRBs_DFkYrZA_W6NcYCWYs/s400/IMG_0059+copy.JPG" width="400" /></a></div>
<br />
<span style="color: #444444;">Ingredients</span><br />
<span style="color: #444444;">For cake:</span><br />
<em><span style="color: #444444;">Recipe from <a href="http://sweetapolita.com/2011/06/love-cake-sprinkles/">Sweetapolita</a></span></em><br />
340 gms unsalted butter, at room temperature <br />
2 2/3 cups granulated sugar<br />
9 egg whites, at room temperature, lightly whisked<br />
4 1/2 cups plain flour<br />
2 tablespoons baking powder<br />
1 teaspoon salt<br />
2 cups buttermilk<br />
1 tablespoon vanilla bean paste <br />
1 teaspoon pure vanilla extract<br />
<br />
<span style="color: #444444;">For filling:</span><br />
300 gms good quality (or even better, homemade) raspberry jam<br />
<br />
<span style="color: #444444;">For the strawberry buttercream:</span><br />
250 gms unsalted butter, at room temperature<br />
700 gms pure icing sugar, sifted<br />
2 tbsps strawberry essence (I use the Queen variety)<br />
2 tbsps mls pouring cream<br />
<br />
pink food colouring (I use <em>Wilton</em> gel)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_dRvrUVKiLBKd16AbzqCWoHSXihak-Ccty0Xgpod_fvelxHGfOxfd_IRd0tv3nLX-QdCWJjNaft9SpKFgOaz4Vomzo8aQ-JAUH-0LMDZqymtmmpV_K7BZPBphpgOlRie8awmLN2Zx1s/s1600/IMG_0038_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_dRvrUVKiLBKd16AbzqCWoHSXihak-Ccty0Xgpod_fvelxHGfOxfd_IRd0tv3nLX-QdCWJjNaft9SpKFgOaz4Vomzo8aQ-JAUH-0LMDZqymtmmpV_K7BZPBphpgOlRie8awmLN2Zx1s/s400/IMG_0038_2+copy.JPG" width="300" /></a></div>
<br />
Preheat oven to 180C. Lightly butter three 20cm round cake pans and line the base with baking paper.<br />
<br />
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until pale and fluffy, which should take about five minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.<br />
<br />
Sift the flour, baking powder, and salt into a medium bowl. Mix vanilla extract and vanilla paste into the buttermilk. Alternate dry ingredients and buttermilk into creamed butter mixture, beginning and ending with dry ingredients. Mix until just incorporated.<br />
<br />
Divide the batter into thirds—I do this by weighing each to ensure they’re as even as possible. Lightly colour one third with a very small amount of pink food colouring. Colour another third so it’s a deeper shade of pink, and leave the last third plain. Pour each into a prepared tin, smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cakes are done with lightly golden and when a skewer inserted into the middle of each cake comes out clean. <br />
<br />
Allow cakes to cool in their tins for ten minutes before turning out onto a wire rack to cool completely. <br />
<br />
For the buttercream, beat the butter in the bowl of an electric mixer fitted with the paddle attachment on a high speed until pale and creamy. Add the cream and strawberry essence, and beat on high for a few minutes until smooth and fluffy. <br />
<br />
Divide the mixture into thirds and, like the cake batter before it, tint two thirds with lighter and darker shades of pink, matching as close as possible to the intensity of the cakes. <br />
<br />
When cakes are completely cooled, split each in half horizontally. Place a dark pink layer on a cake board, spread generously with raspberry jam. Repeat with last dark pink layer, two light pink layers, and two plain layers. <br />
<br />
With a small offset palette knife, spread the whole cake with a thin layer of uncoloured buttercream to act as a crumb coat. This doesn’t have to be neat! Chill for thirty minutes. <br />
<br />
To decorate the cake as pictured, I found it easiest to start from the surface of the cake, spreading a generous layer of uncoloured buttercream across top and down about a third of the height of the cake. Spread the light pink around the middle, and the darker pink around the base. I was so tempted to smooth out the layers and run a hot knife over the whole cake, but I kind of fell in love with its imperfections. I’m sure it would look lovely either way. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwHK_inmctY0OoqJR-ank5qP3uKes6rgeLYtgTzNfcEI8tie7VKr2lvt6PwscVgt0yb5E7rHAjrHKiYmJKWj8Nha_DlpfZxDvH-Cki25kYkK0hS1MKrUi6fZ57J3zXz2CIv1Pl2MM9u4/s1600/IMG_0037_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" qda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwHK_inmctY0OoqJR-ank5qP3uKes6rgeLYtgTzNfcEI8tie7VKr2lvt6PwscVgt0yb5E7rHAjrHKiYmJKWj8Nha_DlpfZxDvH-Cki25kYkK0hS1MKrUi6fZ57J3zXz2CIv1Pl2MM9u4/s400/IMG_0037_2+copy.JPG" width="300" /></a></div>
<br />
I feel like I have to say something about this beautiful cake recipe, too. Since reading about Sweetapolita’s quest for her perfect vanilla cake, I tried this recipe and whilst I baulked at the nine egg whites, I would never go back. This has now become my go-to vanilla cake recipe, and the size of the three cakes it produces really gives a layer cake the perfect height I am forever craving, without being obscenely towering. So stock up on eggs, and give this a try. It’s simple and delicious, and moist without being dense and heavy. Perfect, quite honestly. <br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: M. Ward - <em>A Wasteland Companion</em>. </span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com3tag:blogger.com,1999:blog-4340278441581397809.post-2863987001285875842012-04-03T20:07:00.004+10:002012-04-04T05:54:54.562+10:00easter bunny cupcakes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K7tbbuClygjRdwXJsxainWRASgS0TWoPCcvK6XpJu3xjwQ_KPyK8_PGKGPemqKt4whHez8x_9SJ9TzWj57GPHb4fitD0hyAYsqUvPbTsK_PvBwm7hsD_R1pKR-5rbQRiTMvrr4ZjLTs/s1600/Picture+214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K7tbbuClygjRdwXJsxainWRASgS0TWoPCcvK6XpJu3xjwQ_KPyK8_PGKGPemqKt4whHez8x_9SJ9TzWj57GPHb4fitD0hyAYsqUvPbTsK_PvBwm7hsD_R1pKR-5rbQRiTMvrr4ZjLTs/s400/Picture+214.jpg" width="400" /></a></div><br />
Forgive me: I am not in the least bit religious. At all. But Easter is my version of baking heaven. Sure, Christmas is great, with Santa and things of a sparkly nature, but what could be better than pastel colours, baby animals, flowers and an abundance of chocolate?! And despite living in the Southern hemisphere, starting to feel the evenings cool and watching the leaves turn brown instead of green, I am still forever compelled to make something cute and Spring-inspired. Usually, I would have had something planned weeks in advance, but this year, Easter has really snuck up on me. Realising that it's now less than a week away has left me feeling like I've missed out on so many adorable baking opportunities. So over the weekend, I was desperately trying to think of something cute and not too time consuming to make, and I just… couldn't. I don't know came over me, quite honestly. I was utterly uninspired. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyIWqu78FmNZ8cOF52bJ0rJKHUAW8mWftskUTcZVrAVrYmHDaJxalp7M4GOhEPzG8og35Ev6dH9I_BEbyH4yGl2eHpDq8fpyezfO0an2rZTXXO_eDA89_GQxp0BZNnaqRcfPCWk0-0jM/s1600/Picture+204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYyIWqu78FmNZ8cOF52bJ0rJKHUAW8mWftskUTcZVrAVrYmHDaJxalp7M4GOhEPzG8og35Ev6dH9I_BEbyH4yGl2eHpDq8fpyezfO0an2rZTXXO_eDA89_GQxp0BZNnaqRcfPCWk0-0jM/s400/Picture+204.jpg" width="400" /></a></div><br />
After hours of being frustrated, intermittedly killing time looking at pretty dresses online and stopping for multiple tea breaks, I decided to decorate cupcakes using a grass tip, which I've been dying to do for a while now. Now, I don't even remember the last time I made cupcakes… so in order to make them as cute as possible, I burrowed miniature fondant bunnies into the grass-topped cakes, leaving their cute little bottoms exposed. I then realised my Easter cake last year also featured a rabbit's bottom, and who can blame me?! There are few things are cuter than a rabbit's backside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB37BStL3VGcrEdilZAhhNA8RCy_6-ri8BJa31PR-g5GPhq4DLl92Rf3r-ShXmV7muz64wJNxu2CdcZXx2YnkpiXLjXIgtv-5LsOXlRZ1E-crSmIwM50h84ZPRe51VYJTQw9bqHAuuP3k/s1600/IMG_0033+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB37BStL3VGcrEdilZAhhNA8RCy_6-ri8BJa31PR-g5GPhq4DLl92Rf3r-ShXmV7muz64wJNxu2CdcZXx2YnkpiXLjXIgtv-5LsOXlRZ1E-crSmIwM50h84ZPRe51VYJTQw9bqHAuuP3k/s400/IMG_0033+copy.JPG" width="300" /></a></div><br />
Of course I wanted to make carrot cupcakes to go with anything rabbit related, despite the overwhelming urge to do something painfully chocolatey. And these cakes are oh so easy! They're light and fluffy and simply wonderful, and only use one bowl. It's been way too long since I've had carrot cake. Feel free to add walnuts or pecans if that's your thing, but I'm a carrot cake purist. No nuts allowed. <br />
<br />
<span style="color: #444444;">Ingredients (makes 16)</span><br />
For cakes:<br />
250 mls vegetable oil <br />
3 eggs <br />
1 tsp vanilla extract <br />
215 gms caster sugar <br />
2 cups coarsely grated carrot (approximately two large or three small carrots)<br />
150 gms self raising flour <br />
125 gms almond meal <br />
1 tsp ground cinnamon <br />
<br />
For cream cheese frosting:<br />
125 gms cream cheese<br />
1 tsp vanilla bean paste (or good extract)<br />
2 cups icing sugar<br />
a touch of green food colouring<br />
<br />
For decorations:<br />
About 400 gms fondant<br />
Pink, orange and green food colourings<br />
<br />
Firstly, make the decorations. These are really easy, albeit a little time consuming. I made enough rabbits for half of the cakes, topping the remaining with little carrots. The rabbit bottoms were about 4cm in diameter, and the tales about 1cm across. In retrospect, I would have done some bunny ears to poke out of cake tops, too. <br />
<br />
For the cakes, preheat your oven to 180C and two standard 12 capacity cupcakes tins with cupcake liners. <br />
<br />
Whisk together the oil, eggs and vanilla. Add the remaining ingredients and mix until combined. Divide mixture evenly amongst prepared cases-- approximately two tablespoons of mixture per case works out perfectly. Bake for 20-25 minutes, until golden brown. Allow to cool completely. <br />
<br />
To make the cream cheese frosting, beat the cream cheese and vanilla in the bowl of an electric mixer until smooth. Add the sifted icing sugar, and beat at a high speed until add a good piping consistency, adding more icing sugar if necessary. Add green food colouring very sparingly-- a little goes a long way-- and with a piping bag fitted with a grass tip, cover each cakewith tufts of grass.<br />
<br />
Top cakes with a burrowing bunny, or a couple of carrots. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1e9FoNodA4IjAqFcrMyTWWyYsoWR8R_11DI_-ZsdMvSGHcZvTukc5wID8sHVsVVLT-g-9SJSwlXSdnl1OBHHJUOQAaB7VceoJK8PthXz0cH_hQYAQ63e57K17t_-bcV4e7sIV0DvE-hI/s1600/Picture+215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1e9FoNodA4IjAqFcrMyTWWyYsoWR8R_11DI_-ZsdMvSGHcZvTukc5wID8sHVsVVLT-g-9SJSwlXSdnl1OBHHJUOQAaB7VceoJK8PthXz0cH_hQYAQ63e57K17t_-bcV4e7sIV0DvE-hI/s400/Picture+215.jpg" width="300" /></a></div><br />
As I was decorating, I longed for some oreo crumbs to make the carrot-topped cakes look more like small garden beds. This concept would also be adorable on a large cake, too, with bunny bottoms and ears sticking in and out of burrows on the surface of the cake. Oh, cake regret! I suppose there's still four days until Easter Sunday... <br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: Shearwater - <em>Animal Joy. </em></span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com2tag:blogger.com,1999:blog-4340278441581397809.post-75312618551080501462012-03-29T21:34:00.003+10:002012-03-30T10:27:11.717+10:00jam doughnut cakes<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP77e-bAKixRLWWFJPRDiTdANOyMTzZO31xLZZ4RGfwAjyafbjgy9wTScs0g_H7ezUs6FgeG1bd_-pKpOHUUqZR8qrXm2FtTP9o7ik28a_iJSaW9PZR4G-M9Yw2c3JFWc8Zydk7IdoAc/s1600/Picture+201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoP77e-bAKixRLWWFJPRDiTdANOyMTzZO31xLZZ4RGfwAjyafbjgy9wTScs0g_H7ezUs6FgeG1bd_-pKpOHUUqZR8qrXm2FtTP9o7ik28a_iJSaW9PZR4G-M9Yw2c3JFWc8Zydk7IdoAc/s400/Picture+201.jpg" width="300" /></a></div><br />
It's been a while since I've felt utterly in love with a new cookbook. Where I have swooned over the whole contents of a book, cover to cover, rather than just a few recipes out of many. Where the photography and styling are perfect, and the recipes are well written. I think the last was Meg Ray's<em> <a href="http://www.bookdepository.co.uk/Miette-Bakery-Cookbook-Miette-Cakes/9780811875042">Miette</a></em>, and considering that was almost a year ago, it was about time something else came along to make my heart all aflutter. I saw the front cover of <em><a href="http://www.bookdepository.co.uk/Tea-with-Bea-Bea-Vo/9781849751438">Tea With Bea</a></em>, and became instantly smitten. I spend hours pouring over food magazines and cookbooks. Honestly, hours. I have a method that I rarely deviate from that consists of much excited flicking, followed by at least one good full-reading. And I was so very excited when I first sat down with this book. Every layer cake looks even more beautiful than the previous one, and oh, do I have a weakness for layer cakes. <br />
<br />
As beautiful as these each recipe is, it feels almost criminal that this is the first recipe I've made from this book, simply because of the other recipes that were competing for my attentions. That and these cakes are just so damn easy to make! If you have a sweet, cakey craving that needs to be filled quickly, look no further. I've included my recipe for a quick raspberry jam, but if you were to use a good store-bought jam, you could have these in your mouth within the hour.<br />
<br />
I was slightly reluctant (well, for about three seconds) to make these when I read to the part about rolling the warm cakes in butter. I love butter as much as the next person (okay, probably more than the next person), but I really thought a butter bath would make these cakes heavy, but it surprisingly doesn't. I think they're as doughnutty as a cake could possibly be. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8uzh_yu6l1Tw3mDiYM_IT11GkI5gP2LxHEiRDGaXJ4f6c2JDR6ZHGPKFOpyLO2E64CbT7Q1Y8-SAEMFtH-hUuix0RkGfTChFYRIDPH8SleYCT6RyOIHj6e3FTEtKvNlglZ4T1XOoqAA/s1600/Picture+197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8uzh_yu6l1Tw3mDiYM_IT11GkI5gP2LxHEiRDGaXJ4f6c2JDR6ZHGPKFOpyLO2E64CbT7Q1Y8-SAEMFtH-hUuix0RkGfTChFYRIDPH8SleYCT6RyOIHj6e3FTEtKvNlglZ4T1XOoqAA/s400/Picture+197.jpg" width="300" /></a></div><br />
<span style="color: #444444;">Ingredients (makes approximately 22)<br />
<em>Recipe from <a href="http://www.bookdepository.co.uk/Tea-with-Bea-Bea-Vo/9781849751438">Tea with Bea</a></em></span><br />
<br />
For cakes:<br />
3 cups plain flour<br />
1 2/3 cups caster sugar<br />
4 tsp baking powder<br />
1 tsp salt<br />
1/2 tsp nutmeg<br />
2 eggs, lightly beaten<br />
1 1/2 half cups buttermilk<br />
2 tsp vanilla extract<br />
2/3 cup sunflower oil<br />
<br />
For coating:<br />
250 gms butter, melted<br />
2 cups caster sugar<br />
<br />
For quick raspberry jam:<br />
250 gms raspberries<br />
200 gms caster sugar<br />
1 tsp lemon juice<br />
half a vanilla bean, split and seeds scraped. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QDC3h9vFzfkC4nmco7xDjc3UEt1j7qMNrjq0N5gnxoDRdbgrYobjyv6aBZIitissg62yaKfWnJYBFIuUJMHb3glcM16LmEsBQ9SnaZts8taoryNEYkVx4emcWZ3CvL1YjcAPvup9GTE/s1600/Picture+190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QDC3h9vFzfkC4nmco7xDjc3UEt1j7qMNrjq0N5gnxoDRdbgrYobjyv6aBZIitissg62yaKfWnJYBFIuUJMHb3glcM16LmEsBQ9SnaZts8taoryNEYkVx4emcWZ3CvL1YjcAPvup9GTE/s400/Picture+190.jpg" width="300" /></a></div><br />
If you're making your own quick raspberry jam, place the berries and lemon juice in a small, heavy-based saucepan, and simmer for five minutes, stirring constantly. Bring to the boil, add vanilla bean and seeds, and allow to bubble for five minutes without stirring. Add the sugar, stirring until dissolved and continue to boil for a further two minutes until slightly thickened and jammy. It will still be a fairly runny jam, but this is okay for these cakes. Remove vanilla bean and allow to cool while you make the cakes. <br />
<br />
Brush two 12-capacity muffin tins with melted butter. Preheat oven to 180C. Prepare a piping bag with a plain nozzle. <br />
<br />
Combine all dry ingredients in a large bowl. Add wet ingredients, and stir until just combined. Do not overmix, or your cakes will be heavy. <br />
<br />
Bake in your preheated oven for about 20-25 minutes, keeping a watchful eye. Cakes should be lightly golden, and a skewer inserted into the middle of each should come out mostly clean, perhaps a bit crumby. <br />
<br />
Immediately remove cakes from pans and onto your work space. Submerge cakes, one at a time, into melted butter before rolling in caster sugar. <br />
<br />
Fill prepared piping bag with jam, and push the nozzle into the centre of the underside of each cake, and fill each with jam until you can feel and see that’s it's full-- you'll see jam start to ooze out when you're filling it if it's taken as much as it possibly can. <br />
<br />
These are best eaten as soon as you're finished filling them, as they'll still be warm, but they're still wonderful as they've cooled down and the jam starts to become absorbed throughout the crumb of the cake. They may not be as light tasting as a doughnut, but how can a hybrid of two of my favourite things in this world possibly be a bad thing? I can only imagine they'd be just as wonderful filled with chocolate sauce, too... <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTPZT_GX0ayOL4yA3ZACDoGW0y9v-0D84kbXB28mzQsRmgy-Dx8F4ED2cOjQqKydQKQn2jya_5rf2IGeUXgUxygdZOdREyc-5ZEpHqsNUX0XzXcXg4yp1Vd63nWBhOW9PmIAK5XhYvSI/s1600/Picture+188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTPZT_GX0ayOL4yA3ZACDoGW0y9v-0D84kbXB28mzQsRmgy-Dx8F4ED2cOjQqKydQKQn2jya_5rf2IGeUXgUxygdZOdREyc-5ZEpHqsNUX0XzXcXg4yp1Vd63nWBhOW9PmIAK5XhYvSI/s400/Picture+188.jpg" width="400" /></a></div><br />
<span style="color: #444444;">Recommended baking soundtrack: Horse Feathers - <em>Cynic's New Year.</em></span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com3tag:blogger.com,1999:blog-4340278441581397809.post-90526572329791669542012-03-23T19:36:00.001+10:002012-03-23T21:11:06.626+10:00peanut butter & chocolate ganache tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiY9Vn1kbwlKgh5-7pdHUMkgxKIcRp_dbUeBqFzZnTEsNIXeGCuJALIRfv-oMCnnn7uPWxcMUTTU9hNBxeAFgir7Mlnd0eiEbWC6agzykkxLGMltTaCV4ozXOz39JbCJl2taNvIgLcGM/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiiY9Vn1kbwlKgh5-7pdHUMkgxKIcRp_dbUeBqFzZnTEsNIXeGCuJALIRfv-oMCnnn7uPWxcMUTTU9hNBxeAFgir7Mlnd0eiEbWC6agzykkxLGMltTaCV4ozXOz39JbCJl2taNvIgLcGM/s400/IMG_0031.JPG" width="300" /></a></div><br />
This recipe marks a reunion of sorts. Despite the last recipe I posted being from Australian Gourmet Traveller, we’ve actually had months apart. Admittedly and perhaps unsurprisingly, I make more or their desserts than anything else. Most of my favourite issues of this, my cooking bible, have been those that have had extensive dessert features, or even one impressive, towering cake, and the last few issues just… haven’t really beckoned me. And then last week from across the supermarket, I saw a glossy cover featuring double chocolate lamingtons and fell in love all over again. I’ve missed you in my life, AGT. <br />
<br />
This recipe sure is a way to make up for lost time. Much the same as the raspberry and rhubarb tart, it’s by no means difficult. No fancy ingredients or techniques, just time and patience. <br />
<br />
The recipe suggested serving this with caramel popcorn, and I gasped in delight when I saw the pictures, but I just couldn’t bring myself to do this. It seemed too much, even for me. I could, however, strangely convince myself that homemade peanut brittle was a better option, which is insane considering the increased sugar content and addition of butter, but I still maintain that this is a better choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04LG0sU91x5gsY4l72MkS1-jnT3Uca3sk4K_Vuwbj7ryzLnNBwn0RvAWwWRwjrBSIWqjQPxbpJ_1W52BOCT5gr_nvBroKHHr2C8eN4wMuX0k6bwZzJkKA7RrVDhZ6NrgePnLYgh0eW5c/s1600/IMG_0019_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04LG0sU91x5gsY4l72MkS1-jnT3Uca3sk4K_Vuwbj7ryzLnNBwn0RvAWwWRwjrBSIWqjQPxbpJ_1W52BOCT5gr_nvBroKHHr2C8eN4wMuX0k6bwZzJkKA7RrVDhZ6NrgePnLYgh0eW5c/s400/IMG_0019_2+copy.JPG" width="400" /></a></div><br />
<span style="color: #444444;">Ingredients</span><br />
<em><span style="color: #444444;">Recipe from March 2012 issue of Australian Gourmet Traveller</span></em><br />
<br />
For pastry:<br />
250gms plain flour<br />
60gms brown sugar<br />
120gms cold butter, chopped<br />
3 egg yolks<br />
<br />
For filling:<br />
150gms crunchy peanut butter<br />
200gms unsalted peanuts<br />
200gms caster sugar<br />
100gms butter, chopped<br />
90mls pouring cream<br />
<br />
For whipped chocolate ganache:<br />
330mls pouring cream<br />
300gms dark chocolate, chopped<br />
4 egg yolks<br />
1 ½ tbsps caster sugar<br />
<br />
For the peanut brittle:<br />
275 gms caster sugar<br />
1/4 cup water<br />
25 gms butter<br />
1/4 cup roasted peanuts, chopped<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkjFvBMQNFLDkx7YSdN6GHanXM6YumhLP7Mkw4-2p5_-GOxOVRciJcvbLNrR4bSck7T44jZSBp88TBrGBkS2E-QvSUe_IBnrNUes7zHiX442JCnaBVVwf-lAABAYz_OG0bBmXb9MvRlM/s1600/IMG_0024+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkjFvBMQNFLDkx7YSdN6GHanXM6YumhLP7Mkw4-2p5_-GOxOVRciJcvbLNrR4bSck7T44jZSBp88TBrGBkS2E-QvSUe_IBnrNUes7zHiX442JCnaBVVwf-lAABAYz_OG0bBmXb9MvRlM/s400/IMG_0024+copy.JPG" width="300" /></a></div><br />
For the pastry, process the flour, brown sugar and a pinch of salt in a food processor to combine. Add butter, and process until mixture resembles fine crumbs, and add egg yolks. Process until combined and sandy-looking. Turn the mixture out onto a lightly floured surface and bring together with the heel of your hand. Wrap in plastic and refrigerate for an hour to rest. <br />
<br />
Roll out pastry on a lightly floured surface to about 3mm thick, large enough to cover the base and sides of a tart tin of your preferred shape. I used a fluted rectangular tin, measuring about 30cm x 15cm. Lightly grease tin and place pastry in the tin, trimming the edges. Refrigerate to rest for a further hour. Preheat your oven to 180C. <br />
<br />
Line the pastry with baking paper and pastry weights, and blind bake for 10-15 minutes until lightly golden. Remove paper and weights and bake for a further ten minutes or until dry and crisp. Allow to cool completely, and then carefully spread the base with peanut butter. <br />
<br />
While tart is cooling, roast the peanuts for about 5 minutes until golden. Chop coarsely. <br />
<br />
For the filling, stir sugar and 80mls water in a small saucepan over medium heat until dissolved. Increase heat and bring to the boil without stirring until mixture is a dark caramel colour. Remove from the heat and add butter, cream and 1 tsp sea salt—it will bubble away quite furiously at this point. Return to a low heat, and stir for a few minutes until smooth. Stir in peanuts, and allow to cool for about 15 minutes before spreading mixture into tart shell over the peanut butter. Refrigerate until set, approximately 3 hours. <br />
<br />
For whipped chocolate ganache, stir cream and chocolate in a small saucepan over medium heat until melted and smooth. Whisk egg yolks and sugar in a heatproof bowl over simmering water for about 5 minutes, until thick and pale. <br />
Remove from heat, fold through the chocolate and cream mixture, and whisk in an electric mixer until cooled, about 5 minutes. Pour into the tart shell over the peanut-caramel mixture. The mixture will be quite runny, but will set in the fridge after about 3 hours, and will be this delicious mousse-y consistency. I had 2 cups of this beautiful stuff leftover. I’m sure you won’t be complaining, but you could halve the mixture if you like and should still have plenty. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmse8B4FBe7Ssd0hcWLNSkcbxK-cFeSUPFgw1t9tusk930grCYpPrE2_lpdWHxEeLz53Wybfj8zWoR86ihQNJnH-Ir9VWXoSwMFzaTN8xL_2hDVwH6RfiB9mqvjI5theAMJ-OKlTxuTs/s1600/IMG_0008_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLmse8B4FBe7Ssd0hcWLNSkcbxK-cFeSUPFgw1t9tusk930grCYpPrE2_lpdWHxEeLz53Wybfj8zWoR86ihQNJnH-Ir9VWXoSwMFzaTN8xL_2hDVwH6RfiB9mqvjI5theAMJ-OKlTxuTs/s400/IMG_0008_2+copy.JPG" width="400" /></a></div><br />
While tart is in its final stages of setting, make the peanut brittle. Combine the sugar and water in a small saucepan over medium heat. Stir until sugar has dissolved, and then increase heat to high, brushing the sides of the pan down with a wet pastry brush to stop any crystallisation around the edges. Cook without stirring until mixture is a dark caramel, remove from heat and stir through butter. Return over a low heat and stir for a minute until thick and smooth. Stir through peanuts, and pour onto prepared baking tray. Allow to set-- this will only take an hour or so. <br />
<br />
Remove tart from the fridge about fifteen minutes from serving. Smash peanut brittle into smaller pieces, and scatter generously over the tart. After a while out of the fridge, the peanut caramel filling will start to ooze a bit, so it’s not the best for travelling, but it’s still delicious at room temperature, just as it is straight from the fridge when the caramel is wonderfully chewy.<br />
<br />
My grandmother used to make a peanut and caramel slice with a biscuit base that I simply couldn’t get enough of as a child. I’m sure grandmothers all over the country made this slice, or a version of it. Whilst I never really saw her make it, I knew it was pretty easy for her to make given the frequency that I seemed to be eating it, but as much as I loved it, I never thought to make it myself after she passed away. I hadn’t tasted her peanut slice in over ten years, but as soon as I took one bite of this slice, I thought of her. And sure, I’ve gone way over the top with the moussey ganache and brittle, but the essence of what made my grandmother’s slice so wonderful is here. I wonder what she would think. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_4jhf_owViV3fxjXLRkFk0A6T5a-JM4YpN-aOwRpWTVB0JmroMVwICHhhacWH6loOVgSw7LcH-_4IiicCzMvm9zKWCBLagUx7eiTrhE0KbDvJpL4hDo3H_F7cMwXQeD2ZUpu4QwMxTA/s1600/IMG_0029+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq_4jhf_owViV3fxjXLRkFk0A6T5a-JM4YpN-aOwRpWTVB0JmroMVwICHhhacWH6loOVgSw7LcH-_4IiicCzMvm9zKWCBLagUx7eiTrhE0KbDvJpL4hDo3H_F7cMwXQeD2ZUpu4QwMxTA/s400/IMG_0029+copy.JPG" width="400" /></a></div><br />
<span style="color: #444444;">Recommended baking soundtrack: Strand of Oaks – <em>Leave Ruin.</em></span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com1tag:blogger.com,1999:blog-4340278441581397809.post-41582502432453174682012-03-13T18:11:00.000+10:002012-03-13T14:28:30.196+10:00rhubarb & raspberry meringue tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBp5e9rrZgSnRjdCGxSnHgVIutvSbhAMNq89adJp4DpZW7XotqCwt2xXDCFzOjd1FVxwQHEYWQH-4DXT6SfBVeGB2heu9uMK_j764ZvI6_Ngm_AeIzqrPTc6UDPwWrOwMS2wWZgBxb68/s1600/Picture+062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBp5e9rrZgSnRjdCGxSnHgVIutvSbhAMNq89adJp4DpZW7XotqCwt2xXDCFzOjd1FVxwQHEYWQH-4DXT6SfBVeGB2heu9uMK_j764ZvI6_Ngm_AeIzqrPTc6UDPwWrOwMS2wWZgBxb68/s400/Picture+062.jpg" width="300" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This recipe isn't for the faint-hearted, or for those wanting something sweet in a hurry. It is by no means complicated, and it is so simple to make this tart look beautiful. But the constant chilling-cooking-cooling is incredibly time consuming, and you'll easily spend the better portion of your day on this baby. But honestly, it was absolutely worth every minute of my time. Rhubarb, raspberry and meringue. Can you honestly be surprised? <br />
<br />
It's quite funny how these days, everyone is a food critic. Much the same as wine, the more people are exposed to different varieties and learn what they like, the more they feel comfortable in saying what's no good, or that something is unbalanced, or lacks acidity, or needs more sweetness. And whilst I laugh, I actually think it's a good thing! Why eat food that's simply ordinary? Why not explore other options and expose yourself to something new? Gosh, if I didn't have the varities of food that I currently do in my life, I would be a very different (and likely bitter) person. And if people weren't having such an increasing interest in food and trying more non-conventional recipes, regardless of their potentially snooty opinions as a result, we would have a much harder time finding the range of ingredients we do in a standard supermarket these days. <br />
<br />
So, forgive me for sounding pretentious when I say this, but this tart has everything a dessert should. The very little amount of citrus rind the filling has is just the right amount to cut through what may have otherwise been a very sweet dessert. It's not sickly, at all. The almonds in the base add the perfect amount of crunch. And oh, that pillowy meringue… I was tempted to toast it, but it was simply too fluffy and white and pristine to touch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-ePf8LAvOdv1aSpcoLrbW-bMpZcHnpYh9aDBpgT-d4xDRSKKtNXvkcHTbwa5mP360_R0tXbG0ClCqRizWKEVKPd2B9OOYE69ix-RsLMQixPYfYnci4TpAJBR99p8_Thnzx5IvbPSgIk/s1600/Picture+063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-ePf8LAvOdv1aSpcoLrbW-bMpZcHnpYh9aDBpgT-d4xDRSKKtNXvkcHTbwa5mP360_R0tXbG0ClCqRizWKEVKPd2B9OOYE69ix-RsLMQixPYfYnci4TpAJBR99p8_Thnzx5IvbPSgIk/s400/Picture+063.jpg" width="400" yda="true" /></a></div><br />
Ingredients<br />
<em><span style="color: #444444;">Recipe from March 2011 issue of AGT</span></em><br />
<br />
For the pastry:<br />
180 gms butter, softenend <br />
40 gms pure icing sugar, sieved <br />
2 egg yolks <br />
250 gms plain flour<br />
<br />
For the frangipane:<br />
75 gms butterm, softenend <br />
80 gms caster sugar <br />
70 gms almond meal <br />
1 tbsp brandy <br />
2 eggs <br />
50 gms blanched almonds, finely chopped <br />
<br />
For the filling:<br />
1½ bunches rhubarb (about 6 stems), trimmed, sliced into 4cm pieces <br />
250 gms raspberries <br />
150 gms caster sugar <br />
Finely grated rind and juice of 1 lemon <br />
<br />
For the Italian meringue:<br />
175 gm caster sugar <br />
2 eggwhites <br />
pinch of cream of tartar <br />
For the pastry, beat butter in an electric mixer until pale, and then add icing sugar and beat until combined. With the motor running, add yolks one at a time, followed by 1 tbsp chilled water. Sieve flour over and stir to just combine. Lightly knead on a work surface then wrap in plastic wrap and refrigerate until chilled, approximately 1 hour. <br />
<br />
For frangipane, beat butter and sugar in an electric mixer until pale. Add almond meal, brandy and eggs and stir to combine, then stir through chopped almonds. Refrigerate until chilled, approximately 1 hour. <br />
<br />
Roll out the pastry on a lightly floured surface to a 30cm round. Line a buttered and floured 22cm diameter, 5cm-deep cake tin with a removeable base. Trim the edges, prick base with a fork and refrigerate to rest for another hour. <br />
<br />
Meanwhile, for baked rhubarb and raspberries, preheat oven to 175C. Place rhubarb in a baking dish large enough to fit snugly, scatter over raspberries, sugar, lemon rind and juice. Cover with foil and bake, turning rhubarb once, until tender, above 15 minutes. You want the rhubarb to still hold it's shape! Set aside to cool. <br />
<br />
Drain syrup from the rhubarb mixture and and place in a small saucepan over high heat, reducing it to about 125 mls. This should take about 5-10 minutes. Set aside to cool. Return 50 mls to the rhubarb mixture, and set aside the remainder to use when serving. <br />
<br />
Line the tart case with baking paper and pastry weights, or uncooked rice or beans. Blind bake the tart case until light golden, approximately 15 minutes. Remove paper and weights and bake until golden, about another 5-10 minutes. Spoon the frangipane into tart case and bake until frangipane is golden and set, about 10 minutes. Set aside to cool until just firm, then remove tart from tin and cool completely on a wire rack.<br />
<br />
Meanwhile, for Italian meringue, combine sugar and 60ml water in a small saucepan over medium heat. Stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until syrup reaches 121C on a sugar thermometer. Meanwhile, when syrup reaches 110C, start whisking eggwhites and cream of tartar in an electric mixer until soft peaks form. Gradually pour the hot syrup over eggwhites in a thin stream, whisking continuously until cooled, thick and glossy, approximately 10 minutes.<br />
<br />
Spoon the rhubarb and raspberry mixture over tart. Transfer meringue to a piping bag fitted with a large star tip and pipe in swirls. From here could brown the meringue with a kitchen torch, but the beautiful pure white meringue peaks looked too perfect for me to want to touch it. Serve with the remaining syrup. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnO-MKuvX8WVcjPaQRHybcw__RIv3hv-MEtb3TiEmTtXgAiV8AsuHJ73HRK5NECvs_MUrBGdVGh-STjIPh6CnqPsCH4o9fRD8AfJZxMAhpztpQV54goIE2SFpNg2RHtaMOtvuBAgeYHQ8/s1600/Picture+066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnO-MKuvX8WVcjPaQRHybcw__RIv3hv-MEtb3TiEmTtXgAiV8AsuHJ73HRK5NECvs_MUrBGdVGh-STjIPh6CnqPsCH4o9fRD8AfJZxMAhpztpQV54goIE2SFpNg2RHtaMOtvuBAgeYHQ8/s400/Picture+066.jpg" width="300" yda="true" /></a></div><br />
Yeah, forget what I said about it being time consuming. Just make it. It's perfect. Take a weekend at home and do a step every couple of hours and thank me for the motivation on your Sunday afternoon of bliss.<br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: Bowerbirds - <em>The Clearing</em>. Oh, how I love the Bowerbirds. </span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com2tag:blogger.com,1999:blog-4340278441581397809.post-80037378897202206132012-03-08T17:00:00.002+10:002012-03-23T13:05:04.538+10:00miniature turkish delight whoopie pies<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFC10M9ZXlBCGw-15Cf-s-7Vr_I7qKjYx1yeyw1zKQcuwLVjDFPrj_siVu6QyePckZDJMmXgtUK2eUben5tbj1AXvzA4BoBZTv-lUl1NRuUS57UT5ISIx_IVlkJaWVx6mrqtMv_eVFdU0/s1600/Picture+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFC10M9ZXlBCGw-15Cf-s-7Vr_I7qKjYx1yeyw1zKQcuwLVjDFPrj_siVu6QyePckZDJMmXgtUK2eUben5tbj1AXvzA4BoBZTv-lUl1NRuUS57UT5ISIx_IVlkJaWVx6mrqtMv_eVFdU0/s400/Picture+101.jpg" uda="true" width="400" /></a></div><br />
It seems that when it comes to food, everyone has their weaknesses. A soft spot for something that they simply can't resist and will never grow tired of. For me, saying it's a 'spot' doesn't really give a sense of the size of my weakness, which is so broad it encompasses not a certain dish but a whole category of food: comfort food. Sure, I have a favourite food (crème brulee). And yes, I prefer sweet over savoury (always). But I will eat anything that's classified as comfort food all year round. I will eat roasted pumpkin soup, or rhubarb crumble throughout the height of summer. I will spend hours baking in the kitchen in 30C heat when I have a craving for warm flourless chocolate cake. And whilst, I suppose what is classified as "comfort food" could be a little subjective, it usually means its dense. And rich. And I suppose these two things alone means that it's probably not a good thing to have a weakness for… <br />
<br />
Anyway, whoopie pies seem to fall under this category for me, unsurprisingly. It took me a while to really feel happy about baking them. It terms of baked treats, they're, well… a little ugly. Or they can be. They certainly don't look as pretty as a cupcake, or as dainty as a madeleine. And I have a much greater preference for baking sweet, fine, as-close-to-perfect-as-can-be looking things. But, oh, whoopies are so wonderful. They're so soft, and wonderful with tea, and they store so well and will usually last for the better part of a week. They're quick and easy to make, and don't require a lot of implements, which means little washing up. And they are so good with cream cheese, or marshmallow filling, or with or without a topping. <br />
<br />
I also happen to love turkish delight, and it's inevitable that I try to inject turkish delight into any baked treat. Cheesecake, cookies, cupcakes, crème brulee, macarons, and now whoopies. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_xAv-Fi6yjx4D5mOzlOWSxDjGVx2x-WsyKRZVfYkkDdNkaCrlP4rFtgD2fLOA3QsnhkcOlRE40udlrNNn5wYunne57xx49QvEKJrIh682HX4rh3ob1HSqkVCwk-UEhGyE83wIIXYSo8/s1600/Picture+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_xAv-Fi6yjx4D5mOzlOWSxDjGVx2x-WsyKRZVfYkkDdNkaCrlP4rFtgD2fLOA3QsnhkcOlRE40udlrNNn5wYunne57xx49QvEKJrIh682HX4rh3ob1HSqkVCwk-UEhGyE83wIIXYSo8/s400/Picture+097.jpg" uda="true" width="400" /></a></div><br />
<span style="color: #444444;">Ingredients (makes about 20 small whoopies, approximately 5cm wide):</span><br />
<span style="color: #444444;"><br />
</span>For whoopies <br />
140 gms plain flour<br />
40 gms cocoa powder<br />
1 tsp bicarbonate of soda<br />
90 mls buttermilk<br />
1 tsp vanilla extract<br />
80 gms butter, softened<br />
140 gms brown sugar<br />
1 egg, lightly beaten<br />
<br />
For filling:<br />
3 egg whites<br />
1 1/2 cups white sugar<br />
2 tsps glucose syrup<br />
pinch of cream of tartar<br />
1 tsp rosewater<br />
dash of pink food colouring (I use Wilton gel)<br />
<br />
For icing:<br />
1 cup icing sugar, sifted<br />
1 tbsp rosewater<br />
dash of pink food colouring<br />
<br />
turkish delight, chopped to top<br />
<br />
For the whoopies, preheat the oven to 200C. Line two baking trays with baking paper. Sift the flour, cocoa powder and bicarb soda into a bowl. Mix together the buttermilk and vanilla. Set aside.<br />
Cream the butter and sugar in an electric mixer until pale. Gradually add the egg, scraping down the sides of your bowl after each addition. With the mixer on low, pour in buttermilk mixture. Fold the flour mixture through with a large metal spoon, being careful not to over-mix.<br />
<br />
Place tablespoons of mixture on to each baking tray, giving them plenty of space to spread. Bake two trays at a time for about 5 minutes - this will vary with the size that you make, so keep an eye on them! Slide the baking paper onto your benchtop to allow to whoopies to cool on the baking paper while you bake the next batch. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVKh8PaR8miBRgUTbe5mtZg9X8i9Cbi7jEqwtE8PF2InwjQjGA0AFnJ0TetMr7E6gczMeu1vGTFKV29YHoCYUGipuj2uMEG_Bk_Ubj_E3923CK9o04xNB_ZdmuNoQEZ4u-Qf36zXo3Rs/s1600/Picture+100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVKh8PaR8miBRgUTbe5mtZg9X8i9Cbi7jEqwtE8PF2InwjQjGA0AFnJ0TetMr7E6gczMeu1vGTFKV29YHoCYUGipuj2uMEG_Bk_Ubj_E3923CK9o04xNB_ZdmuNoQEZ4u-Qf36zXo3Rs/s400/Picture+100.jpg" uda="true" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Whilst your whoopies are cooling, make your rosewater marshmallow filling. Combine the egg whites, sugar, corn syrup, cream of tartar and 100 mls water in a heatproof bowl (preferably the bowl of your electric mixer to save on washing up). Sit the bowl over a saucepan of simmering water, and whisk quite vigorously for five minutes until mixture is light and foamy. Alternatively, if you you have handheld beaters, you could use these - it will save you time and sweat! Remove from heat. Add rosewater and food colouring and beat with electric mixers on a high speed until stiff peaks form. </div>Using a large piping bag and a plain 1cm nozzle, pipe filling onto half of your cooled whoopies, and sandwhich them together with the remaining whoopies. <br />
<br />
Make a rosewater glaze by mixing icing sugar with 1 tbsp of rosewater and a dash of pink food colouring. Add extra hot water if necessary to make mixture as runny as desired. Spread rosewater icing on each whoopie pie, and top with a small piece of turkish delight. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHwy4Zlylq9x4iMMtxtDWnI_e93JccO36wsBI6qU1Zh-4CQc7xhlFHSruD-JUFTGc5S0xYsgldYueIPIZ6iTq-Vy_Bd_NZQhg3i-gfZI_weeyzrMMEt684lwAYGHTaQxBA3hwvFoGvhU/s1600/Picture+104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHwy4Zlylq9x4iMMtxtDWnI_e93JccO36wsBI6qU1Zh-4CQc7xhlFHSruD-JUFTGc5S0xYsgldYueIPIZ6iTq-Vy_Bd_NZQhg3i-gfZI_weeyzrMMEt684lwAYGHTaQxBA3hwvFoGvhU/s400/Picture+104.jpg" uda="true" width="400" /></a></div><br />
Admittedly, these are a little more dainty than your standard whoopie, but I just couldn't help it. Feel free to make them as large and ugly as you please, just increase your baking time, keeping a firm eye on them. Nothing worse than an over-cooked whoopie. <br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: Wooden Wand -<em> Briarwood</em>. </span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com1tag:blogger.com,1999:blog-4340278441581397809.post-66396783077410917822012-03-04T15:38:00.001+10:002012-03-23T13:02:24.546+10:00miniature strawberry layer cakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwkMKxrra-YCNvumOr73czUiUIbt_gnX2LvEFTw0KUHbPSEG27lP_vthDUC4JGOAQ8byjwZLLEDyVgNgsCrWVkQHa1uXikwBqpJwkmrmirkymkfa9TkJxhYWGkqmyPf6SsBE31Da9i_A/s1600/Picture+092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwkMKxrra-YCNvumOr73czUiUIbt_gnX2LvEFTw0KUHbPSEG27lP_vthDUC4JGOAQ8byjwZLLEDyVgNgsCrWVkQHa1uXikwBqpJwkmrmirkymkfa9TkJxhYWGkqmyPf6SsBE31Da9i_A/s400/Picture+092.jpg" uda="true" width="300" /></a></div><br />
Hello, old friend. <br />
<br />
For someone who has no children or dependents--excluding a recently acquired, mischevious rag doll cat-- and little other responsibility, I have managed to let days become weeks and months, and it's gotten to the point where I'm ashamed to mention my 'blog' to anyone. I refer to it conversation more of a point of embarassment, rather than a living, evolving part of me as it once was. <br />
<br />
Despite this, I have still been baking with fervour, and taking photos of things I have created and forced upon co-workers and family members, despite these photos merely sitting on my computer, neglected for months on end. I have no doubt spent what would be days making macaron varieties, deviating from my favourite recipe, trying a couple of new techniques. There has been lady grey, maple and pear, key lime pie, and a recent trial of a savory variety: parsley and herbed goats cheese, which took some people by surprise. I've fallen in love with swiss meringue buttercream, and have imposed ruffle cakes on unsuspecting people at any given ocassion. I've ran a cake decorating workshop at work to an adorable group of ladies who still tell me that this has changed their lives. And I've also fallen back on many traditional and reliable recipes that have long been neglected. It has, admittedly, been nice to cook to eat and not to blog. But I have missed this. <br />
<br />
I made these sponge cakes a while ago, on one of those days that I wanted something traditional and reliable. But of course, everything looks much more sweeter and desirable to me when it's a miniature version of it's usual self. You can use any old sponge cake recipe, but I've included the go-to recipe that I love. Fondant strawberries are so painfully easy to make with a small amount of fondant, so it was criminal not to use them. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidoGbJR5BB4peFK9zRIqynL5vtMp8fuDO3X14VI5Wx4ltXLn9q5rsDhDs2nHDa_N2o59T8fQJyDb-sP2iDdmdeXFMUGs1azpI9R8BRWOCdDnfPaBu57a67YikDtItry91osOx5z2ul5Y/s1600/Picture+090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidoGbJR5BB4peFK9zRIqynL5vtMp8fuDO3X14VI5Wx4ltXLn9q5rsDhDs2nHDa_N2o59T8fQJyDb-sP2iDdmdeXFMUGs1azpI9R8BRWOCdDnfPaBu57a67YikDtItry91osOx5z2ul5Y/s400/Picture+090.jpg" uda="true" width="400" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span style="color: #444444;">Ingredients (makes 6 three layer cakes)</span></div><br />
For cake:<br />
80 gms butter, melted and cooled, plus extra for brushing <br />
240 gms plain flour, plus extra for dusting <br />
8 eggs, at room temperature <br />
220 gms caster sugar <br />
1 vanilla bean, scraped seeds only <br />
<br />
For filling:<br />
300 mls whipping cream <br />
2 tbsps icing sugar<br />
1 tsp vanilla bean paste<br />
<br />
100 gms strawberry jam<br />
Strawberries (about a dozen), washed, and sliced thinly with a small, sharo knife. <br />
Preheat your oven to 180C. Brush one lamington tin or square cake tin with melted butter and then dust sides flour. Tap upside-down over your sink to remove excess flour. <br />
<br />
Triple-sift flour (it does make a difference!) into a large bowl and set aside. <br />
Whisk eggs, sugar and vanilla seeds in an electric mixer until thick, pale and tripled in volume, which should take approximate 8 minutes. <br />
Sift the flour over the egg mixture once more, in three batches, folding each batch in with a large metal spoon. Gently fold in melted butter. <br />
<br />
Pour the mixture into your prepared tin and bake until lightly golden, about 20 minutes. The centre should spring back when pressed lightly with your fingertips, and the surface should not be sticky. Remove from oven and gently run the blade of a knife around the edges of the pan. All to cool for a few minutes before turning out onto a wire rack. Remove baking paper, and turn back over to cool completely. <br />
<br />
Once sponge has cooled, cut nine rounds from the cake using a 4-5cm cutter. Slice each round horizontally with a small sharp knife, to create 18 rounds. Spread two-thirds of the rounds with strawberry jam. <br />
<br />
Whip cream in the bowl of an electric mixer with icing sugar and vanilla bean paste until light and fluffy. Spread onto the jam-covered rounds, and top with sliced strawberries. Start stacking cakes, finishing with a plain round, to make six three-layered cakes. Finish each cake with a generous spread of cream, and deocrate with small fondant berries, if using. <br />
<br />
<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pA63VTPZ_b4TGwJFTt5pY_5rARek3TCO1JDagWzizsZ3ZJbFvC1Eb9l7MBpwOvxVrQg1DIcoJ7hlJ1oWfO-fQe4P80ZYX2REXF3e5lI50V2oJ9k20SjWHESEw83tUnZoR5EbFhzcoAc/s1600/Picture+091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0pA63VTPZ_b4TGwJFTt5pY_5rARek3TCO1JDagWzizsZ3ZJbFvC1Eb9l7MBpwOvxVrQg1DIcoJ7hlJ1oWfO-fQe4P80ZYX2REXF3e5lI50V2oJ9k20SjWHESEw83tUnZoR5EbFhzcoAc/s400/Picture+091.jpg" uda="true" width="300" /></a></div><br />
I'm going to keep posting those recipes that I've made and loved in my hiatus, as well as plenty more than I have stashed away with the burning desire to try. I have missed this. I've missed sharing recipes, and more than anything else, reading other blogger's recipes, too. Luckily, blogging is forgiving, especially if you do it mostly for yourself, which I do, but thank you nonetheless to any of my readers who have tolerated and will (hopefully) forive my laziness. <br />
<br />
<span style="color: #444444;">Recommended baking soundtrack: Magnetic Fields - <em>Love at the Bottom of the Sea. </em></span></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com3tag:blogger.com,1999:blog-4340278441581397809.post-52399521171969931182011-08-15T20:14:00.003+10:002011-08-16T06:21:10.302+10:00maple & pear macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhrmVwX6CCi9xcAZaamzzEQwaG5AslhZeVSmnJ-s1loEz5kwH5M53wguF0h6vGukQfcaF_eBB69mAELHbyeG77yNwDKVFYt8-LmUoKysYMKtpLvkW5Z4K5nPZsORTL7bI1qTnBh3fdwc/s1600/IMG_0047+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhrmVwX6CCi9xcAZaamzzEQwaG5AslhZeVSmnJ-s1loEz5kwH5M53wguF0h6vGukQfcaF_eBB69mAELHbyeG77yNwDKVFYt8-LmUoKysYMKtpLvkW5Z4K5nPZsORTL7bI1qTnBh3fdwc/s400/IMG_0047+copy.JPG" width="400" /></a></div><br />
It's sad to realise that for the better part of my life, I wasn't as close to maple syrup as I would have liked, and this is despite pancakes being one of the first things I learnt how to cook. I think it's fair in assuming that up until recent years, <i>most</i> Australian households were consuming... maple <i>flavoured</i> syrup. It's runnier, sweeter and sicklier. It has a funny after-taste and is just inferior. I forget the exact moment that I tasted real, thick, pure maple syrup for the first time, most likely because I was on such a sugary high that it simply didn't matter. But, I can never go back to maple flavoured syrup, even if it is about a quarter of the price. Sometimes, and often with food, quality matters. Paying extra is worth it.<br />
<br />
Maple syrup goes so well with most fruits, but in Autumn and Winter, I try to consume as many pears as possible. So it's only natural that eventually I realised these two flavours could only be improved upon in one way: in macaron form. I would have loved to have slices of dried pear atop these macarons, but this was just one too many steps in between me and a mapley macaron. So there's a nice improvement to this recipe, if you have the patience.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RD6uxTjJ87junUMklMPgKK1oOMS6sTfbrp6KTfdH8Na0p373ohBqkv_E8PArDpjXkVgH2CZiLcKXmks2YXT33zxgOYzeyf5gW9NQ72e6e2DcYcYp-UMcsLZL5nXKH2EL8Xa-kZdfaG4/s1600/IMG_35+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RD6uxTjJ87junUMklMPgKK1oOMS6sTfbrp6KTfdH8Na0p373ohBqkv_E8PArDpjXkVgH2CZiLcKXmks2YXT33zxgOYzeyf5gW9NQ72e6e2DcYcYp-UMcsLZL5nXKH2EL8Xa-kZdfaG4/s400/IMG_35+copy.JPG" width="300" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;">Ingredients</span><br />
For macarons:<br />
150 gms ground almonds<br />
150 gms icing sugar<br />
110 gms egg whites, separated into 2 lots of 55 gms<br />
150 gms white sugar<br />
37 gms water<br />
dash brown food colouring<br />
<span class="Apple-style-span" style="color: #999999; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><br />
For maple buttercream:<br />
300 gms butter, at room temperature<br />
400 gms icing sugar, sifted (approximately)<br />
2 tbsps pure maple syrup (not maple <i>flavoured</i> syrup!)<br />
<br />
For poached pears:<br />
2 beurre bosc pairs, peeled<br />
4 cups water<br />
1 1/3 cups sugar<br />
vanilla bean, split and seeds scraped<br />
<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b><br />
</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW05q6s_HV3pY5VZ5t6pJGQ0alg_F3rwEQBxjx8pqYsX19sdXALuVB2cV5p0qNrC6e4xgRsh9B_sziUyYCZ4OSB7kZFFI5ClUv-oFEkdfDlntHUrU_uLm9PgCUnl5GzIEN3VbfCePLbg/s1600/IMG_41+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHW05q6s_HV3pY5VZ5t6pJGQ0alg_F3rwEQBxjx8pqYsX19sdXALuVB2cV5p0qNrC6e4xgRsh9B_sziUyYCZ4OSB7kZFFI5ClUv-oFEkdfDlntHUrU_uLm9PgCUnl5GzIEN3VbfCePLbg/s400/IMG_41+copy.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b><br />
</b></span></span><br />
For the macarons shells, follow instructions as shown <a href="http://mybuttoncake.blogspot.com/2010/12/turkish-delight-macarons.html">here</a>.<br />
<div><br />
</div><div>While macarons are resting and baking, you can poach your pears. Place sugar and water in a medium saucepan, and heat until the sugar has dissolved. Add the vanilla bean and seeds and your pears, covering with a cartouche to assist pears to cook evenly and to assist in reducing the liquid slightly. Simmer for about 20 minutes until just soft, and allow to cool in the sugary liquid. </div><div><br />
</div><div>Once macarons have been baked and cooled, completely, make your maple buttercream. Mix the butter in the bowl on an electric mixer fitted with the paddle attachment, starting on a medium speed and increasing to high, until butter is smooth. Gradually add the icing sugar and maple syrup, whipping until at your desired consistency. </div><div><br />
</div><div>Pipe buttercream onto half of your macaron shells, and top with a small piece of diced poached pear. Sandwich with remaining macaron shells.<br />
<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 15px;"><b><br />
</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eufKZ712hOrZUZSLga7tgVGAEH4A4pUVZgIQ6TfRY-3dSF2yxGO3QhrAl6DaGBx0vrIDlybxdCwqp44T8HrJPVVBP8Bb2TYLfBiUQ5xc6DkCTNTc-DcEZZqLlS62pmEj167Sv2faFgQ/s1600/IMG_35+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eufKZ712hOrZUZSLga7tgVGAEH4A4pUVZgIQ6TfRY-3dSF2yxGO3QhrAl6DaGBx0vrIDlybxdCwqp44T8HrJPVVBP8Bb2TYLfBiUQ5xc6DkCTNTc-DcEZZqLlS62pmEj167Sv2faFgQ/s400/IMG_35+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Another way to subtly change your flavours would be to add extra flavours and spices to your poaching liquid: star anise, citrus peel, cinnamon. The options and endless, really. You could also then add some of your poaching liquid into the maple buttercream... I wish I'd thought of that earlier.</div><div><br />
</div><div><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Horse Feathers - </span><i><span class="Apple-style-span" style="color: #444444;">Thistled Spring. </span></i></div><br />
<br />
</div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com6tag:blogger.com,1999:blog-4340278441581397809.post-12436492656574578392011-08-07T22:26:00.000+10:002011-08-07T22:26:44.689+10:00elderflower cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dMy665zdYcEgs4P9g7oAz_GbNrlNfPuVAoH4G_F3C_Rr6S3GvN8iSqqp-Rc2eUlwlL8iiaHZde5XzcAcdMEDf1m7f7i35b8CruxnrE9xvOs5fJKhNiMutgwemEFLqKxpo4dSFyNjicQ/s1600/IMG_23+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dMy665zdYcEgs4P9g7oAz_GbNrlNfPuVAoH4G_F3C_Rr6S3GvN8iSqqp-Rc2eUlwlL8iiaHZde5XzcAcdMEDf1m7f7i35b8CruxnrE9xvOs5fJKhNiMutgwemEFLqKxpo4dSFyNjicQ/s400/IMG_23+copy.JPG" width="300" /></a></div><br />
I adore subtle floral flavours in baking: rosewater, orange blossom, lavender. So, why has my elderflower consumption up until this point been solely limited to a mixer that compliments gin (which is a pretty amazing combination, gin-lovers)?! Thankfully, I was surprised to discover not only whoopie pies, but a beautiful selection of cupcake recipes in '<i>Let's Make Whoopies'</i>, a fantastic and wonderfully presented book by Sophie Grey. My favourite, of course, was this attached recipe.<br />
<br />
Elderflower is incredibly light and refreshing, and works perfectly with citrus. It's flavour is pretty subtle, so when adding it to the cream cheese, you may find you need more than what I've specified below. Sophie's original recipe suggested using elderflowers in addition to elderflower cordial in the cake mixture, so if you're lucky enough to be in a warmer climate than I currently am, give this a shot.<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Ingredients (makes 12)</span><br />
<span class="Apple-style-span" style="color: #444444;"><i>Recipe slightly adapted from Sophie Grey's 'Let's Make Whoopies' </i></span><br />
<br />
For cake:<br />
175 gms self raising flour<br />
2 tsps elderflower cordial<br />
125 gms butter, at room temperature<br />
175 gms caster sugar<br />
2 eggs, lightly beaten<br />
40 mls milk<br />
<br />
For frosting:<br />
50 gms butter, at room temperature<br />
250 gms cream cheese, at room temperature<br />
500 gms icing sugar, approximately<br />
3 tsps elderflower cordial (or more, to taste)<br />
green food colouring (I use Wilton <i>Kelly Green</i>)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfxXrRQDlOsk298uTSQDsgEWEpLisS8XSWPBeqOgL8Us6KgWNiqnNM-i2uqQLtXKhaQHOZjo8suk25vWzXlYE5lVe_LXbREn18nlMVzTnbhie6w5B6Mu10ES6RgGSehXtI65jXBySu5U/s1600/IMG_12+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfxXrRQDlOsk298uTSQDsgEWEpLisS8XSWPBeqOgL8Us6KgWNiqnNM-i2uqQLtXKhaQHOZjo8suk25vWzXlYE5lVe_LXbREn18nlMVzTnbhie6w5B6Mu10ES6RgGSehXtI65jXBySu5U/s400/IMG_12+copy.JPG" width="300" /></a></div><br />
Preheat your oven to 180C. Line a 12 cup capacity cupcake tray with liners.<br />
<br />
Using an electric mixer fitted with the paddle attachment, cream together the butter and sugar until pale and fluffy (about five minutes), scraping down the sides of the bowl regularly. Slow the speed of your mixture down, and gradually add the beaten egg, a little at a time, again, whilst scraping down the sides of your bowl. Gently fold in the flour and milk, being careful not to over-mix. Stir through the elderflower cordial.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M0ikd7rwyTSQ_XFgvUH-tmMZ0f7MpFO5yxqC86oPO2ogogniqZcJqw879hdz4I-_Aqy7rFqpYBIr6oQVyyDe4lNo_NxdvHLQwuA5HtmyncxTlf9l_AdcUtQPQzYa1_j9GKJR0Ko-fx0/s1600/IMG_25+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_M0ikd7rwyTSQ_XFgvUH-tmMZ0f7MpFO5yxqC86oPO2ogogniqZcJqw879hdz4I-_Aqy7rFqpYBIr6oQVyyDe4lNo_NxdvHLQwuA5HtmyncxTlf9l_AdcUtQPQzYa1_j9GKJR0Ko-fx0/s400/IMG_25+copy.JPG" width="400" /></a></div><br />
Divide the mixture evenly among your 12 cases (just over 2 tbsps per case), and bake for 15 - 20 minutes, until golden and lightly springy to the touch. Remove from tray immediately and cool on a wire rack.<br />
<br />
When the cupcakes have cooled, mix the cream cheese and butter with an electric mixer until smooth and creamy. Gradually add icing sugar, about 1/2 cup at a time, beating well after each addition. You may find you need more or less icing sugar than recommended - this is really up to personal taste. To pipe your mixture, it should be able to hold it's shape. Add a very small amount of food colouring before filling a piping bag with a star tip, and generously piping frosting onto cupcakes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhy8sl6F5MbdFFuR0XW-QS4pblBRea7SaU5iSCUPgx1sERsoAnmBXwkY_SP4iWHoExOkFhZ1lMgCiCe9v6bBketrm7fPhEmELNEiqN5t0BYDuodOhePqnbOXt83lEHJ4zPg2jdQxlU3-0/s1600/IMG_31+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhy8sl6F5MbdFFuR0XW-QS4pblBRea7SaU5iSCUPgx1sERsoAnmBXwkY_SP4iWHoExOkFhZ1lMgCiCe9v6bBketrm7fPhEmELNEiqN5t0BYDuodOhePqnbOXt83lEHJ4zPg2jdQxlU3-0/s400/IMG_31+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It seems amongst all the recent madness in my life, I have been consumed with macarons, five layer tiered cakes, and other time consuming treats that I've forgotten how satisfying making a quick and easy batch of cupcakes can be, not to mention how much easier they are to travel with! Im sorry I left you, cupcakes. Let's make up. </div><br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Bill Callahan - </span><i><span class="Apple-style-span" style="color: #444444;">Sometimes I Wish We Were An Eagle.</span></i>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com6tag:blogger.com,1999:blog-4340278441581397809.post-67432426875686171732011-07-31T19:45:00.002+10:002011-07-31T21:07:29.800+10:00apple & blackberry pandowdy<span id="goog_2121720595"></span><span id="goog_2121720596"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpb-pRRd2-m8lb47stGKsXc0IdpdihWpkjWbdXaZ0Ftr67Lc-GNJunTWxybxodQBWWLQ9vV4xFdX4NO3Mv930sP27_S0rri1IWdKX2MYOlnnYhr104Af-7gdpMQMyLT_SBFywhQnsG-M/s1600/IMG_0146+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpb-pRRd2-m8lb47stGKsXc0IdpdihWpkjWbdXaZ0Ftr67Lc-GNJunTWxybxodQBWWLQ9vV4xFdX4NO3Mv930sP27_S0rri1IWdKX2MYOlnnYhr104Af-7gdpMQMyLT_SBFywhQnsG-M/s400/IMG_0146+copy.JPG" width="300" /></a></div><br />
Incase I haven't already toted on enough about how I prefer the milder seasons to an all imposing Brisbane Summer, let me bust into a monologue about desserts. Ice cream, sorbet and gelato are all wonderful. There are few things I love more than spontaneously deciding to go out for gelato at 8pm on a weeknight. But, these few things include Wintery desserts such as custards, crumbles, puddings, pies, pandowdies... Pandowdies?! According to my bible - <a href="http://gourmettraveller.com.au/">AGT</a> - a pandowdy is a pie whose lid is smashed (dowdied!) during the cooking process. The result is delicious jumble of pastry, berries and sweet juices making a mess all up in your oven.<br />
<br />
This recipe uses a sour cream pastry which is so easy to make, and is wonderfully rich against apples and blackberries. Or, any other fruit, I imagine. A sprinkling of demerera (or raw, if you're desperate) sugar adds a little sweetness and crunchiness that is always welcome in my house.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr75PTtSdXnZ7tiMmOs5ekgihPm5pXTIHr83kB3xP2c7TZwRNaz8JK6kXLsjb3PvDMzwKB_C1z6c4ffkRDzn7LCnOXfsQWfyxYAZEbdv9pImTC92znjbi1e584sdNdr1BQGq_lFW9FL7c/s1600/IMG_0136+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr75PTtSdXnZ7tiMmOs5ekgihPm5pXTIHr83kB3xP2c7TZwRNaz8JK6kXLsjb3PvDMzwKB_C1z6c4ffkRDzn7LCnOXfsQWfyxYAZEbdv9pImTC92znjbi1e584sdNdr1BQGq_lFW9FL7c/s400/IMG_0136+copy.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;">Ingredients</span><br />
<i><span class="Apple-style-span" style="color: #444444;">Recipe from AGT August 2011</span></i><br />
<i><br />
</i><br />
For pastry:<br />
250 gms plain flour<br />
40 gms pure icing sugar<br />
rind of 1 lemon, finely grated<br />
seeds of 1 vanilla bean<br />
140 gms cold butter, cubed<br />
120 gms sour cream (no low fat, please!)<br />
<br />
For filling:<br />
4 each granny smith and pink lady apples, cut into eighths<br />
300 gms caster sugar<br />
150 gms frozen blackberries<br />
40 gms plain flour<br />
juice of 2 mandarins<br />
rind of 1 1/2 lemons, finely grated<br />
<br />
demerera sugar, for sprinkling<br />
<br />
For your pastry, process the flour, sugar, vanilla seeds, rind and 1/2 tsp salt in a food processor to combine. Add butter and pulse for about 30 seconds, until only small lumps remain. Add the sour cream, and pulse until mixture beings to come together. Turn the mixture out onto your bench top, and bring together with the heel of your hand. Form into a disc, wrap in plaaaastic, and allow to rest in the refrigerator for two hours.<br />
<br />
Preheat your oven to 200C. Combine all of your filling ingredients in a large bowl before transferring to a generous pie dish.<br />
<br />
Roll out the pastry on a lightly floured surface until 4mm thick. Brush the edges of the pie dish with water before placing pastry over the filling and pressing the rim of the dish to seal. Trim the edges with a sharp knife, and pierce a hole in the centre of your pastry. Lightly brush your pie with water and generously scatter the demerera. Bake for about 35 minutes until the pastry is crisp and golden.<br />
<br />
Remove from the oven, and break pastry into pieces with a fork, pressing down into the filling. Bake until the filling bubbles over the pastry, and the pastry is dark and golden brown - about 25 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nT-f_viUCysXFg3fPiekDLOIa-LGBrwC0_D-eTabE0QO7Xg9UYgl8qmB79EF5GSlzEXlIgmVVEyQREocFguTVrl84kPVzZPLvj-xTzsKYW_ejgPwow8nL-YG_1T5psD9pZLXxxhuyFM/s1600/IMG_0139+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nT-f_viUCysXFg3fPiekDLOIa-LGBrwC0_D-eTabE0QO7Xg9UYgl8qmB79EF5GSlzEXlIgmVVEyQREocFguTVrl84kPVzZPLvj-xTzsKYW_ejgPwow8nL-YG_1T5psD9pZLXxxhuyFM/s400/IMG_0139+copy.JPG" width="300" /></a></div><br />
I usually have an inability to love the results of my baking unless it is aesthetically perfect, something that can be very exhausting at times. But I love the appearance of this dowdied pie, and can see myself squashing and re-baking plenty more pies in the future... It's strangely very satisfying. I can also see bakers with pie failures now feeling confident knowing their pies aren't deformed misfits, but are in fact a new and delicious addition to their dessert repertoire!<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Grass Widow - </span><i><span class="Apple-style-span" style="color: #444444;">Milo Minute.</span></i>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com0tag:blogger.com,1999:blog-4340278441581397809.post-87592128715357364812011-07-27T22:03:00.001+10:002011-07-28T07:04:17.089+10:00happy belated birthday, heidi!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtYQanZMGbPgBsuLU1et8gvZFmwSL8h78qvehsPgVFBz5EmgVbRtRL2xZUwqV7Cl98uV0-gTOMaOdz6QBUGLGZCOrkt-thMIna9r6pcbn2z5wHzv0aV6EUCSjj9OT4dDnK55ky6LPLMY/s1600/IMG_0117+copy.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtYQanZMGbPgBsuLU1et8gvZFmwSL8h78qvehsPgVFBz5EmgVbRtRL2xZUwqV7Cl98uV0-gTOMaOdz6QBUGLGZCOrkt-thMIna9r6pcbn2z5wHzv0aV6EUCSjj9OT4dDnK55ky6LPLMY/s400/IMG_0117+copy.JPG" width="300" /></a></div><br />
About two weeks ago, my dear sister turned thirty, and all has been a blur before, during and after. Choosing a loved one's birthday cake is always something I will start months in advance. I will search for a recipe or flavour combination almost as early as the day following their birthday the previous year. I'll decide upon a favourite, and then change my mind, and then lose a recipe or two until I settle on something I hope will be perfect, and that they will love. But, it's always particularly difficult choosing a cake to make my sister, and certainly not because she's fussy-- her and I definitely share our love of all things sweet and cakey. But each year, the cakes we make for each other have to be bigger and grander than the last. Two years ago, my sister made me a Cherry Ripe mudcake that weighed more than my cat. Last year, I made her a six layer black forest cake. I imagine (and hope) this will continue until forever.<br />
<br />
This year, it may seem as though I've toned it down a little, but when I saw <a href="http://sweetapolita.com/2011/01/neapolitan-5-layer-birthday-cake-with-strawberry-frosting/">Sweetapolita's neapolitan cake</a>, I knew I'd found 'the one'. This cake is made from chocolate, strawberry and almond-y vanilla layers, and was big enough to feed all our friends and family. In my haste to get this cake finished, and in the excitement of my sister's birthday dinner, I took no real photos of the cake, much to my disappointment. So, since then I have re-created miniature versions for photographic and eating purposes. Okay, mostly for eating.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3d-HK10Mg7TpdFMxADDwGFciz3pSYT2KUNKmCnHLSPaOmS3K9DUXYhryun5y03N6R_8QygnhdvnifNbNfMS4LTRZTmKXQP6zc799G3J5toTDTMUTSY6vhrVTfuc0bg3PJXmnyDNTLqU/s1600/IMG_0104+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3d-HK10Mg7TpdFMxADDwGFciz3pSYT2KUNKmCnHLSPaOmS3K9DUXYhryun5y03N6R_8QygnhdvnifNbNfMS4LTRZTmKXQP6zc799G3J5toTDTMUTSY6vhrVTfuc0bg3PJXmnyDNTLqU/s400/IMG_0104+copy.JPG" width="300" /></a></div><br />
Each cake was beautiful and moist, and sandwiching them with some homemade strawberry jam was all they needed. The buttercream has strawberry extract and pure cream, which gives it a taste surprisingly close to old-fashioned strawberry ice cream. Please see<a href="http://sweetapolita.com/blog/"> Sweetapolita's blog</a> for so many more perfect recipes accompanied by magnificent photography. But be warned: you will feel inspired to bake absolutely every recipe within.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBPjfINa7DInv-sD3Vn7Svjsumk_7GfEojbVfAW154Z0rTUPqH0uvUKE4yT6PLXcO4LQWRWNMyeBssAF6TVjdCTO5Ji1ioCtHGt_l6afCFBDdl0FI3T2PScn20ei7sa6IqvYoZYElveM/s1600/IMG_0103+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBPjfINa7DInv-sD3Vn7Svjsumk_7GfEojbVfAW154Z0rTUPqH0uvUKE4yT6PLXcO4LQWRWNMyeBssAF6TVjdCTO5Ji1ioCtHGt_l6afCFBDdl0FI3T2PScn20ei7sa6IqvYoZYElveM/s400/IMG_0103+copy.JPG" width="300" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Tallest Man on Earth - </span><i><span class="Apple-style-span" style="color: #444444;">Shallow Graves</span></i><span class="Apple-style-span" style="color: #444444;">. </span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com19tag:blogger.com,1999:blog-4340278441581397809.post-86410831366735911922011-07-14T23:23:00.001+10:002011-07-14T23:24:45.574+10:00raspberry crème brûlée<div><span id="goog_1705535340"></span><span id="goog_1705535341"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCe14ukf8Uq35mhWDHpqqOxRmNYJf6ZhCzNkn1moDTExeRHsdfxO7jztMjVHOLTjPwdM9OB9ZacPMsbIlX9OZi4tF29xXShm_Xtlc5cEY-DcuCZwQiWS-SLs5K1s0Y5M9QSW-A7rPtSs/s1600/IMG_0014+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCe14ukf8Uq35mhWDHpqqOxRmNYJf6ZhCzNkn1moDTExeRHsdfxO7jztMjVHOLTjPwdM9OB9ZacPMsbIlX9OZi4tF29xXShm_Xtlc5cEY-DcuCZwQiWS-SLs5K1s0Y5M9QSW-A7rPtSs/s400/IMG_0014+copy.JPG" width="300" /></a></div><br />
Joyeux Quatorze Juillet! Last year, <a href="http://mybuttoncake.blogspot.com/2010/07/feature-la-fete-nationale-french-toast.html">I bastardized a week's worth of French sweets</a>, and this year I've had my Bastille-Day-week all mapped out with five flavours of crème brûlée. Then both of my kitchen torches failed, time sped up, and before I knew it I was cooking my sister's 30th birthday cake over three nights after work, and not giving a damn about making anglaise and crystalising sugar.<br />
<br />
I did manage one recipe before my sense of organisation escaped me, and I'm glad it was such a tasty one. I decided to add raspberries to both the mixture and in the bases of each serving. It's nice to get a tart surprise at the bottom of sweet custard. I love crème brûlée served in shallow dishes to maximise the amount of crunchy toffee, and these small ceramic spoons were the perfect choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGERxEg-S8D4UW86UZWgNof2LH7flUqUYoJLwgAsPwFi5E6CJaBrC5M_MhczqnMt5jdWlGL-UcV5G3e5XGFk3aq_HQE8l1WTVv7F-5ltIPH4o5Tlhh8yz20Yyr4yR0PfBsZ1k22U6sQU/s1600/IMG_0022+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGERxEg-S8D4UW86UZWgNof2LH7flUqUYoJLwgAsPwFi5E6CJaBrC5M_MhczqnMt5jdWlGL-UcV5G3e5XGFk3aq_HQE8l1WTVv7F-5ltIPH4o5Tlhh8yz20Yyr4yR0PfBsZ1k22U6sQU/s400/IMG_0022+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Ingredients (makes 4 modest servings)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For custard:</div><div class="separator" style="clear: both; text-align: left;">500 mls pouring cream</div><div class="separator" style="clear: both; text-align: left;">1 vanilla bean, with seeds scraped</div><div class="separator" style="clear: both; text-align: left;">4 yolks</div><div class="separator" style="clear: both; text-align: left;">1/4 cup caster sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For raspberry puree:</div><div class="separator" style="clear: both; text-align: left;">200 gms raspberries</div><div class="separator" style="clear: both; text-align: left;">2 tbsps icing sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">sugar for toffee</div><div class="separator" style="clear: both; text-align: left;">raspberries to garnish</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the raspberry puree, place berries and icing sugar in a small saucepan and stir, squashing the berries, over a medium heat until you have a pour-able consistency. Press the sauce through a fine sieve, and set aside. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 160C. Place the cream and vanilla in a small saucepan and heat gently until cream is almost at boiling point - small bubbles will start to appear around the edges of the pan. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, whisk the yolks and caster sugar in a medium sized bowl. When the cream is ready, slowly begin to pour into the egg mixture, whisking continuously. Whisk for about a minute to bring the temperature down slightly, before returning to the saucepan. Heat over a low heat until mixture is thick enough to thinly coat the back of a spoon. Stir through half of the puree.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pour the remaining puree into the bottoms of each dish or vessel of your choise. Strain the custard, and gently pour on top of the puree. Place the dishes into a baking dish and fill the dish with enough boiling water to come halfway up the sides of each. Bake for approximately 25 minutes, keeping a close eye as cooking time will vary depending on the size of your servings. The custard should look set on the surface, but still have a gentle wobble. Remove from oven and water and allow to cool completely. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To serve, generously sprinkle with sugar and caramelise with a kitchen torch until sugar begins to bubble. Serve with raspberries. </div><br />
<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_FAsW3nE_XAVIL-HvTGI698BFu5Ty57GPognXxMB3o-IGLVBIM18syMxZ3PNPkXSh7qiI4JEpTPTqjZ5ZJY3TuKgnwtTADAxqWPfBPpxIgzUw0OjNR29y-S7ZxFdKf-jABYbbtVBggw/s1600/IMG_0013+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz_FAsW3nE_XAVIL-HvTGI698BFu5Ty57GPognXxMB3o-IGLVBIM18syMxZ3PNPkXSh7qiI4JEpTPTqjZ5ZJY3TuKgnwtTADAxqWPfBPpxIgzUw0OjNR29y-S7ZxFdKf-jABYbbtVBggw/s400/IMG_0013+copy.JPG" width="303" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The raspberry through the custard was quite subtle, so feel free to add more puree if you'd prefer. You could also add whole or crushed raspberries, but I wanted my crème brûlée to be as smooth as possible. I think there's little room for failure with custard and berries. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGgt1CG4wlgGhfrhX7pvepkaHqPF4l2mdQboNw6aco9bH0UwAspB-qN5Hieg7v4UI5FVpaHQhcMro-j0r3LbfwEUGvfN0okpsodJay98_4Jm0l84fHxbCCUAeZDQJ59ftmJ9_m7Hy1Ow/s1600/IMG_0032copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGgt1CG4wlgGhfrhX7pvepkaHqPF4l2mdQboNw6aco9bH0UwAspB-qN5Hieg7v4UI5FVpaHQhcMro-j0r3LbfwEUGvfN0okpsodJay98_4Jm0l84fHxbCCUAeZDQJ59ftmJ9_m7Hy1Ow/s400/IMG_0032copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Bonne Bastille!<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Françoise Hardy - </span><i><span class="Apple-style-span" style="color: #444444;">Et Si Je M'En Vais Avant Toi</span></i></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com7tag:blogger.com,1999:blog-4340278441581397809.post-90182817271780679472011-07-03T19:17:00.001+10:002011-07-03T19:19:33.807+10:00red velvet whoopie pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObHDNBtAfuk-mNJ8_BGydHsSSIMXIZuhSk1vPt-2ph2NX7wXDNxfIWeM6c-pnVqI3cmtLozFZp2Z6BcaEZIGmGiftace8vMIYoQhQr9C-cjk8tv4K1B86hD9qFpw1jVlLPY4-XQd4p8k/s1600/IMG_0091+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjObHDNBtAfuk-mNJ8_BGydHsSSIMXIZuhSk1vPt-2ph2NX7wXDNxfIWeM6c-pnVqI3cmtLozFZp2Z6BcaEZIGmGiftace8vMIYoQhQr9C-cjk8tv4K1B86hD9qFpw1jVlLPY4-XQd4p8k/s400/IMG_0091+copy.JPG" width="400" /></a></div><br />
While documenting <a href="http://mybuttoncake.blogspot.com/2011/06/mocha-whoopie-pies.html">my previous whoopie baking day</a>, I came across a back shiny ball of fur in my backyard, which has been a little neglected since the weather has cooled. Scared that it was a creature, and that this creature may be dead, I sent my boyfriend down to poke and prod before I wanted to know what it was. Thankfully, it was alive, and most importantly, it was a cat! I adore cats dearly, and miss one in particular so much on a daily basis and this little (well, rather large) visitor was so much more than welcome. I spent what felt like two minutes - but what was probably more accurately about thirty minutes - sitting in my backyard patting and swooning over this handsome cat. Now, I might have been cat-drunk, but it was during those moments that I realised how beautiful my backyard had become, full of dead leaves and Winter light.<br />
<br />
The following weekend, I re-created the experience. Same time of day, but different whoopie recipe.<br />
I'm quite ashamed to admit that I've never made red velvet anything - cupcakes, layer cakes... nothing. And so, red velvet cake came into my life. The cat didn't come back that day, but has another time since, and that's good enough for me, for now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EVF8snmuhx_qDxeYftVYh2tEgNIs_-kyiG_Ywuevo3nPHDNXqfo5j119ufVth_B6tUULClr9Wh-qk-ZmYtPIpX0E4PBZNXA1weBKrjzAEzUr5OReFUe1lw8OG7BDKp5NbbTTJ1Ho8I8/s1600/IMG_0104+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3EVF8snmuhx_qDxeYftVYh2tEgNIs_-kyiG_Ywuevo3nPHDNXqfo5j119ufVth_B6tUULClr9Wh-qk-ZmYtPIpX0E4PBZNXA1weBKrjzAEzUr5OReFUe1lw8OG7BDKp5NbbTTJ1Ho8I8/s400/IMG_0104+copy.JPG" width="300" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;">Ingredients</span><br />
<span class="Apple-style-span" style="color: #444444;">Recipe slightly adapted from Sophie Grey's </span><i><span class="Apple-style-span" style="color: #444444;">Let's Make Whoopies</span></i><br />
<i><span class="Apple-style-span" style="color: #444444;"><br />
</span></i><br />
For whoopies:<br />
180 gms plain flour<br />
20 gms cocoa powder<br />
1 tsp bicarbonate of soda<br />
70 mls buttermilk<br />
1 tsp vanilla bean paste<br />
80 gms butter, softened<br />
150 gms brown sugar<br />
1 egg, lightly beaten<br />
red food colouring (I use Wilton gel colours)<br />
<br />
For filling:<br />
50 gms butter, softened<br />
150 gms cream cheese, softened<br />
1 tsp vanilla bean paste<br />
1 - 2 cups icing sugar, sifted<br />
<br />
Preheat oven to 200C. Line two baking trays with baking paper.<br />
<br />
Sift the cocoa, flour and bicarb soda into a bowl. Mix buttermilk, vanilla and food colouring and set aside.<br />
<br />
Beat the butter and brown sugar in the bowl of an electric mixer until pale and creamy - scrape down the sides of your bowl regularly. With the motor running, slowly add the egg and mix well until completely combined. Fold in the wet and dry ingredients with a large metal spoon, being careful to not over-mix. If mixture is too dry, add more buttermilk with caution. The mixture should be quite thick, almost the consistency of smooth peanut butter.<br />
<br />
Place mixture in a piping bag fitted with a 1cm plain tip, and pipe eight even mounds of mixture onto each baking tray, leaving plenty of space between each to spread whilst cooking. Bake for 9 minutes - they will still be very soft to the touch, so cool completely on trays.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDrBBUCui0cYmpl3w8sxKGVwx2u-PEW_pXwMsRjFR_icmI1ec-PdohWMW_IJ6ocVX9hzG82DqgJaUeXMatHasF9XVelmVtE3g8gMCaJ67k0go8oDP4eJXmVlHMP_JEbgTJWU_JtsR6w4/s1600/IMG_0101+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGDrBBUCui0cYmpl3w8sxKGVwx2u-PEW_pXwMsRjFR_icmI1ec-PdohWMW_IJ6ocVX9hzG82DqgJaUeXMatHasF9XVelmVtE3g8gMCaJ67k0go8oDP4eJXmVlHMP_JEbgTJWU_JtsR6w4/s400/IMG_0101+copy.JPG" width="300" /></a></div><br />
For filling, mix cream cheese and butter together in the bowl of an electric mixer, fitted with the paddle attachment, until smooth. Add vanilla, then gradually spoon icing sugar into mixture while motor is running. After 1 cup has been added, increase speed until mixture is smooth and silky. Add more icing sugar if needed, a little at a time, until you get your desired consistency - because I was piping mixture on to the tops of each whoopie, I wanted mine quite firm.<br />
<br />
Pipe filling onto half of your cooled whoopies, and sandwich with remaining halves. Change your piping bag's tip to a closed star, and pipe a small dollop onto the top of each whoopie. Top with a sugar pearl, flower or... anything you like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE5486dDsFirCj85dD10zVFG0qDDiv870CPwLvWdCx1aRKjgaXU-loPvY-50_8el3rv8YzE5iy74EacsiN4ot7BckYxMYvYaOolW7kuYOsGBIIZnlkjdPfQssrPEsLLCTj_lZ0NUkhx8/s1600/IMG_0097+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAE5486dDsFirCj85dD10zVFG0qDDiv870CPwLvWdCx1aRKjgaXU-loPvY-50_8el3rv8YzE5iy74EacsiN4ot7BckYxMYvYaOolW7kuYOsGBIIZnlkjdPfQssrPEsLLCTj_lZ0NUkhx8/s400/IMG_0097+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In retrospect, I probably would have put more red food colouring into the mixture, but was taken over by the need to eat them as soon as possible. I haven't added an amount to the recipe so you can be the judge of how intense you want the colour to be, especially because it will vary dramatically depending on if you're using liquid, gel or powder. </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #444444;"><br />
</span></div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Micah P Hinson - </span><i><span class="Apple-style-span" style="color: #444444;">Micah P. Hinson and the Red Empire Orchestra.</span></i></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com2tag:blogger.com,1999:blog-4340278441581397809.post-9554004506928407902011-06-27T07:59:00.001+10:002011-06-27T08:05:47.625+10:00rhubarb & strawberry buckle (an ode to rhubarb)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJdzgh4TrmXs1JEQtvm2Auvv8u4Aw67jCNg4R-h1pT-7YzvU1dx_s-vtQ6fcKlyrRw3RXDPk1Nr7hrR5R5fYRHuzZRYYw1URn7NoUAUm07DpXddrNoEFj6cLVC5_19-OQedSn2OMxOOk/s1600/rhubarb+buckle4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJdzgh4TrmXs1JEQtvm2Auvv8u4Aw67jCNg4R-h1pT-7YzvU1dx_s-vtQ6fcKlyrRw3RXDPk1Nr7hrR5R5fYRHuzZRYYw1URn7NoUAUm07DpXddrNoEFj6cLVC5_19-OQedSn2OMxOOk/s400/rhubarb+buckle4.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Rhubarb. Oh, rhubarb. I tell people pumpkin is my favourite vegetable: your ambiguous nature means I constantly forget about you, but how I love you so. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My sister and I had a wonderful childhood in that we always ate such a beautiful variety of fresh food, but I don't remember rhubarb as a part of this. It's one of the few foods my mother doesn't eat, so it wasn't until I was in my teenage years that I remember first trying it: in a cosy restaurant in the Gold Coast hinterland, as part of rhubarb crumble swimming in homemade custard. Love. at. first. taste. So now, rhubarb and me, we're making up for lost time. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This 'buckle' is similar to a coffee or crumble cake, requiring the crunchy toping to be frozen before baking, ensuring it doesn't just melt and get absorbed into the cake mixture. It's incredibly easy to make, but has a slow cooking time, so is perfect to make on a cold Sunday afternoon. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIPgIJK-lPtlREauZQX2JQMdwk1U0dk55b7dD407n_P-UnH8z52u5d0uO5nJmnoq4K-qsu7raZXydkpjeQrexwMfG61QgF9xtZViiKtCr1uoRV5AaKAPhV_Y1iUs6Z_wUoc8KM1BQI_k/s1600/rhubarb+buckle+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIPgIJK-lPtlREauZQX2JQMdwk1U0dk55b7dD407n_P-UnH8z52u5d0uO5nJmnoq4K-qsu7raZXydkpjeQrexwMfG61QgF9xtZViiKtCr1uoRV5AaKAPhV_Y1iUs6Z_wUoc8KM1BQI_k/s400/rhubarb+buckle+7.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="color: #444444;">Recipe from June issue of AGT</span></i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">250 gms each of strawberries and rhubarb, roughly chopped</div><div class="separator" style="clear: both; text-align: left;">110 gms each of caster sugar and rapadura* sugar</div><div class="separator" style="clear: both; text-align: left;">160 gms butter, at room temperature</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">220 gms plain flour</div><div class="separator" style="clear: both; text-align: left;">40 gms hazelnut meal</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp bicarbonate of soda</div><div class="separator" style="clear: both; text-align: left;">2 tsps each of ground cinnamon and ginger</div><div class="separator" style="clear: both; text-align: left;">165 mls buttermilk</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For hazelnut topping:</div><div class="separator" style="clear: both; text-align: left;">80 gms rapadura* sugar</div><div class="separator" style="clear: both; text-align: left;">40 gms plain flour</div><div class="separator" style="clear: both; text-align: left;">40 gms hazelnuts, roughly chopped</div><div class="separator" style="clear: both; text-align: left;">20 gms butter, melted</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*<i>Use dark brown sugar if you can't find rapadura sugar. </i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3V-bAIKu_OvVOHcauhK0IuVsmtLZL2hbAlbyhLrzXXONh-7iB6ACSMZL4rrzTYdqNU3Qht748AnDDLC-rE5AELDwGL_W6qvAsakItw1R4gI9ITtSgcV0ZGOc7dqHleha-aP-jQ3rrRY/s1600/rhubarb+buckle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR3V-bAIKu_OvVOHcauhK0IuVsmtLZL2hbAlbyhLrzXXONh-7iB6ACSMZL4rrzTYdqNU3Qht748AnDDLC-rE5AELDwGL_W6qvAsakItw1R4gI9ITtSgcV0ZGOc7dqHleha-aP-jQ3rrRY/s400/rhubarb+buckle.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 170C. Grease a 24cm round cake tin, and line with baking paper. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the crunchy hazelnut topping, combine ingredients in a small bowl. Freeze until required - this will stop the topping from melting into the cake during baking. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Combine rhubarb and strawberry in a bowl with 1 tbsp of each sugar and set aside.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOmPtck1VKtR0A80ri-R3bWaFk37Tlcg1-T7zDNA0nUod0PUuv0QsiqLpF6Dm8QERA6VqpRyOO4HTCzBouXvFcs3uNMNq8dmS_D79dPaPHiBthWdRK93akoOJlvNh8TX_vKmne7Sp8z8/s1600/rhubarb+buckle2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOmPtck1VKtR0A80ri-R3bWaFk37Tlcg1-T7zDNA0nUod0PUuv0QsiqLpF6Dm8QERA6VqpRyOO4HTCzBouXvFcs3uNMNq8dmS_D79dPaPHiBthWdRK93akoOJlvNh8TX_vKmne7Sp8z8/s400/rhubarb+buckle2.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Beat butter and remaining sugars in the bowl of an electric mixer for about 5 minutes, or until light and fluffy. Scrape down the sides of the bowl, then with motor running, add eggs one at a time, beating well after each addition. Stir in the dry ingredients followed by the buttermilk. Stir in one third of the rhubarb mixture, then spoon into prepared tin. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Scatter over remaining fruit mixture, followed by the frozen hazelnut topping. Bake for about 1 1/2 hours or until a skewer inserted withdraws clean. Cool cake in tin for 30 minutes before cooling on a wire rack. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU-R7sIIauz9awIb5AIrMfy7pXkBgofZBYe1Qnfn9I1IDmQIyIqTXrrBFWwwkNiSW3jMyv_JnCN_YO6Kg-N_s_9nbSLMxH8sZLkE7pQiZuviweh6TSfBuRg8HTBYUF18AGQ3hltfnEC8/s1600/rhubarb+buckle5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMU-R7sIIauz9awIb5AIrMfy7pXkBgofZBYe1Qnfn9I1IDmQIyIqTXrrBFWwwkNiSW3jMyv_JnCN_YO6Kg-N_s_9nbSLMxH8sZLkE7pQiZuviweh6TSfBuRg8HTBYUF18AGQ3hltfnEC8/s400/rhubarb+buckle5.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: auto;">This cake is delicious served warm from the oven, but surprisingly tasted better when cooled to room temperature so the rubbly topping is crunchy and sweet. With un-iced cakes, I am usually known to heat and add cream, crème fraiche and/or custard to any I possibly can, but I didn't need to with this wondrous thing! The hazelnut meal gives the cake a nice density, but by no means does it create a grainy texture like it can it larger quantities. </div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: auto;">This cake is very resilient and although best eaten within a day or two, will easily last for a few days before the fruit starts to lose its colour. This. This is my favourite cake of the year. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Kurt Vile - </span><i><span class="Apple-style-span" style="color: #444444;">Smoke Ring for My Halo</span></i><span class="Apple-style-span" style="color: #444444;">. </span></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com2tag:blogger.com,1999:blog-4340278441581397809.post-34247308776815814892011-06-19T19:06:00.001+10:002011-06-19T19:11:17.737+10:00mocha whoopie pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkJps9pgC3qlGZQY4nzxQdOrSwN2WS1keu_FI4NmHTpynCIeq2UeIwtPDl8oP3Qx6LUoash4F8RgSHUbkvn35ReiXEjQf0hH07KpO7RDgFXJOYT0MZ_x1OOR1avOK3uy3yOooutZKz-U/s1600/IMG_0048+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkJps9pgC3qlGZQY4nzxQdOrSwN2WS1keu_FI4NmHTpynCIeq2UeIwtPDl8oP3Qx6LUoash4F8RgSHUbkvn35ReiXEjQf0hH07KpO7RDgFXJOYT0MZ_x1OOR1avOK3uy3yOooutZKz-U/s400/IMG_0048+copy.JPG" width="300" /></a></div><span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
Being so in love with a few favourite food magazines has resulted in a pretty high expectation from cook books. Mathematically, the ratio of recipes I quickly lust over is generally much higher per page for magazines than it is the new cookbooks I encounter. This is sad, though I'm not sure it's entirely my fault. Firstly, new issues of magazines have the luxury of being relevant to Seasons. How can I not love a <i>Donna Hay</i> full of stews and puddings when it's a mere 15 degrees outside?! Secondly, the wonderful people in my life that have given my subscriptions have taken away the need for me to long for new recipes. I have been utterly satisfied in my temporary cook-book-less, yet still thoroughly delicious, life. But, I really did used to pride myself in knowing almost all new baking books to hit the shelves. It was almost impossible for someone to recommend me a book of sweet treats that I had not already seen.<br />
<div><br />
</div><div>So, when I recently saw a friend pick up a copy of 'Let's Make Whoopies' by Sophie Gray, I knew I had lost my touch, after living with my head in the glossy pages of epicurean magazines. I love whoopie pies! I should have seen this book's release coming a mile off. So, I got hold of a copy and was so surprised in my desire to if not make, at least eat every recipe within. Seriously, I flicked from cover to cover at least a dozen times and my shortlist was still about 10 recipes. Thankfully, my better half chose this following mocha recipe, and how could I say no?<span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVoW2j5jzUNt8HLHsN45tlSyGW9KpS-5QIABBpYF4lwfBCiOFUHazphfk-67X3bKFwc2lhYy2KyLKwZCU84WUyTauCu54_b-gNu6F9BxmoCEPW6nyo6xgL9oHxn27TDH0DMpm_umVxm4/s1600/IMG_0050+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimVoW2j5jzUNt8HLHsN45tlSyGW9KpS-5QIABBpYF4lwfBCiOFUHazphfk-67X3bKFwc2lhYy2KyLKwZCU84WUyTauCu54_b-gNu6F9BxmoCEPW6nyo6xgL9oHxn27TDH0DMpm_umVxm4/s400/IMG_0050+copy.JPG" width="300" /></a></div><span class="Apple-style-span" style="color: #444444;"><br />
</span><br />
<span class="Apple-style-span" style="color: #444444;">Ingredients (makes 8 whoopies, about 8cm wide)</span><br />
<span class="Apple-style-span" style="color: #444444;"><i>Recipe adapted very slightly from Sophie Gray's Let's Make Whoopies</i></span><br />
<br />
For whoopies:<br />
140 gms plain flour<br />
40 gms cocoa powder<br />
1 tsp bicarbonate of soda<br />
70 mls buttermilk<br />
1 tsp vanilla extract<br />
2 tbsps espresso<br />
80 gms butter, softened<br />
140 gms brown sugar<br />
1 egg, lightly beaten<br />
<br />
For filling:<br />
50 gms butter, softened<br />
150 gms cream cheese<br />
20 gms cocoa<br />
80 gms icing sugar<br />
2 tbsps espresso<br />
<br />
For topping:<br />
110 gms icing sugar<br />
30 gms cocoa powder<br />
2 tbsps espresso<br />
coffee beans<br />
<br />
For the sponge whoopies, preheat the oven to 200C. Line two baking trays with baking paper. Sift the flour, cocoa powder and bicarb soda into a bowl. Mix together the buttermilk, vanilla and coffee. Set aside.<br />
<br />
Cream the butter and sugar in an electric mixer until pale. Gradually add the egg, scraping down the sides of your bowl after each addition. With the mixer on low, pour in buttermilk mixture. Fold the flour mixture through with a large metal spoon, being careful not to over-mix.<br />
<br />
Place mixture in a piping bag fitted with a plain 1cm tip, and pipe eight even mounds of mixture onto each baking tray, giving them plenty of space. Bake for 9 minutes - they will still be very soft to the touch, so cool on oven trays completely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQOK2aMEJdux6fc1T0HxOUpc_qYm8-ob2a86VeUNM6BoHpCZnTdOR9-eh_T_Er1BNPj10uBFi4MP5O4JDneiZVvQnjgnuFhhn8RvKhoBHSODmw6skkw40kRsFRxBfEEIOBtefbXfCp_8/s1600/IMG_0062+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwQOK2aMEJdux6fc1T0HxOUpc_qYm8-ob2a86VeUNM6BoHpCZnTdOR9-eh_T_Er1BNPj10uBFi4MP5O4JDneiZVvQnjgnuFhhn8RvKhoBHSODmw6skkw40kRsFRxBfEEIOBtefbXfCp_8/s400/IMG_0062+copy.JPG" width="400" /></a></div><br />
For the filling, mix the cream cheese and butter together in the bowl of an electric mixer until light and creamy. Add the cocoa and icing sugar and mix slowly until just combine. Slowly pour in the espresso while the motor is running, and continue to mix until smooth and spreadable.<br />
<br />
For the topping, sift together the icing sugar and cocoa. Gradually add the espresso a little at a time, mixing between additions. The mixture should be smooth and slightly runny like honey, but still firm not to run straight off the whoopie. Spread topping onto half of the whoopies and top with a coffee bean, if you like. Allow to set slightly.<br />
<br />
Pipe the filling onto the remaining, un-iced sponges and sandwich with the iced halves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiffas3PFsRANZkMECw3ReNeQY8qlu4Pct67AyBV67tkxdyH8yoJ0lUohG7g6YAFhuy3ASFELyxVc_dJNozl2p4qyDkPiaTVg-_jS0V_CBTpWzPEw8fxbdYET3grHL2pGmHoT5pVbWiE/s1600/IMG_0043+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiffas3PFsRANZkMECw3ReNeQY8qlu4Pct67AyBV67tkxdyH8yoJ0lUohG7g6YAFhuy3ASFELyxVc_dJNozl2p4qyDkPiaTVg-_jS0V_CBTpWzPEw8fxbdYET3grHL2pGmHoT5pVbWiE/s400/IMG_0043+copy.JPG" width="300" /></a></div><br />
The other chocolate whoopie pie recipe I've made stresses the importance of using vegetable shortening to achieve a soft, un-cracked whoopie sponge, so I was curious to see how this recipe turned out. Sure, they crack slightly (what cake doesn't?), but they are still incredibly moist and soft. I don't know if I could pick a favourite recipe, but it helped that I had all the ingredients in my fridge and pantry for this one. The cream cheese filling is also a great combination to the sponge, which is really quite rich.<br />
<br />
It's also worth mentioning that Sophie includes a lot of savoury, gluten-free (and low gluten) and egg free varities of whoopies.<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Silver Jews - <i>Lookout Mountain, Lookout Sea.</i></span></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com5tag:blogger.com,1999:blog-4340278441581397809.post-17888948483808582582011-06-15T20:21:00.001+10:002011-06-27T08:14:01.484+10:00rosewater & raspberry jam filled doughnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gI8MuGOiJNr0Rdiz5FM1gJkdSrjWP67fVyZvrbyw9XvuZCaMc1Kh6juUzNXTid5D9DhWhqwG7qToj4FkhawTapPv3mdN-GWlZVOsCTKF7mk4w9egHXSgUZeG9xnw5Qidzkner01KIcE/s1600/IMG_0032copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gI8MuGOiJNr0Rdiz5FM1gJkdSrjWP67fVyZvrbyw9XvuZCaMc1Kh6juUzNXTid5D9DhWhqwG7qToj4FkhawTapPv3mdN-GWlZVOsCTKF7mk4w9egHXSgUZeG9xnw5Qidzkner01KIcE/s400/IMG_0032copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My current favourite breakfast involves a strong flat white and a doughnut. Don't judge me. If it's somewhat redeemable, both the coffee and doughnut come from one of my absolute favourite destinations: Brewbakers, an artisan bakery in Albion, Brisbane. These doughnuts are no ordinary doughnuts, nor do they involve smarty eyes and freddo frogs. They're made from a sourdough base, and filled with either homemade raspberry jam, custard, or chocolate.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Having only made doughnuts myself once before, the Autumn issue of Donna Hay was of course a good enough reason to be inspired to put my deep-frying goggles back on (jokes) and fry some more dough, if only to limit my Brewbaker treat consumption levels. I'd added some rosewater to a good quality store-bought raspberry jam, but of course homemade would taste worlds better. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXtgIFFrnUYmPIXwNgPL3safyp3ZB9EjDPbxkWMyGtjNZBkkxJRs2tMVCRX0wffKTUwYkuApP5aTo7ft5P9fjRffTQ04s3AU-EkUlH4S_JsyfZF7LKd0A_Y-ldckFuw7DAtz7jDi8rEI/s1600/IMG_0044+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXtgIFFrnUYmPIXwNgPL3safyp3ZB9EjDPbxkWMyGtjNZBkkxJRs2tMVCRX0wffKTUwYkuApP5aTo7ft5P9fjRffTQ04s3AU-EkUlH4S_JsyfZF7LKd0A_Y-ldckFuw7DAtz7jDi8rEI/s400/IMG_0044+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;"><i>Recipe slightly modified from Autumn issue of Donna Hay</i></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tsps active dry yeast</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tbsps lukewarm water</div><div class="separator" style="clear: both; text-align: left;">1/2 cup lukewarm milk</div><div class="separator" style="clear: both; text-align: left;">2 tbsps caster sugar</div><div class="separator" style="clear: both; text-align: left;">50 gms butter</div><div class="separator" style="clear: both; text-align: left;">2 1/4 cups plain flour</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">vegetable oil, for deep frying</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 cups raspberry jam</div><div class="separator" style="clear: both; text-align: left;">rosewater, to taste</div><div class="separator" style="clear: both; text-align: left;">rose sugar and dried rose petals, for dusting</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nGfSSHBrKxA-YE1R25NqqCY9prKpljw2OUeWTty_QxKY1YbNErD0eeiQE8Q3fbjPjtFLb3AMgXstmKIqXOtqgxQLaKg7Fk2okZaUnmEeYBwp5ADRVhyB_Tzu6hVY4wKrm4AsGRxFgKI/s1600/IMG_0023+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4nGfSSHBrKxA-YE1R25NqqCY9prKpljw2OUeWTty_QxKY1YbNErD0eeiQE8Q3fbjPjtFLb3AMgXstmKIqXOtqgxQLaKg7Fk2okZaUnmEeYBwp5ADRVhyB_Tzu6hVY4wKrm4AsGRxFgKI/s400/IMG_0023+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place the yeast, water, milk and 1 tbsp of sugar in a large bowl and set aside in a warm place for 10 minutes or until bubbles appear on the surface. Add the butter, flour, eggs and remaining sugar to the yeast mixture and use a butter knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place the dough in a lightly oiled bowl, cover with a clean, damp cloth and set aside in a warm place until doubled in size (about 45 minutes).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Roll out to 1cm thick and using an 8cm round cutter, cut ten rounds from the dough. Place the rounds on a baking tray lined with baking paper and set aside for 30 minutes until risen. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place the oil in a large, deep saucepan over a medium heat, measuring temperature of oil with a sugar thermometer until it reaches 180C. Cook the doughnuts, in batches, for 1 - 2 minutes each side, or until golden. Drain on paper towel. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfSZKmdq-9YYUusoPfYi6Qp9n3Tgs9g3_2mxBqUmeXfiGl1A26JuA54fYYIYKlbY-d39llXu0mkOwgaYPO22PRTLhUJAsoIe6_AAmlq7TpBWyjKuwGCyBys_fjMYS3YNDeKHWBiIj1X4/s1600/IMG_0038+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtfSZKmdq-9YYUusoPfYi6Qp9n3Tgs9g3_2mxBqUmeXfiGl1A26JuA54fYYIYKlbY-d39llXu0mkOwgaYPO22PRTLhUJAsoIe6_AAmlq7TpBWyjKuwGCyBys_fjMYS3YNDeKHWBiIj1X4/s400/IMG_0038+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small bowl, mix jam with 2 tsps rosewater. Taste, and add more if desired (which I did). Spoon jam into a piping bag fitted with a 0.5 - 1cm plain tip. Carefully pierce the doughnuts with a sharp knife, and then fill with jam. To ensure the jam reaches the middle of your doughnut, it's probably best to create this hole on the underside, which means you won't have a messy jam-hole showing like my doughnuts below. But, this is up to you. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dust doughnuts with rose-infused sugar, and top with dried rose petals, if you like.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2wNMlp4-YkNjeR7kovFjLi7gaT9lQOyI1_0kUtk7xRNZu6gAECWuWKrJCqJahBZzzEDd1yZ2gTZW3cyVbYATiXynIa4bCOCyC_cCyEr8a66ld6XP8mw-0YWfOtOmKXQVl77wxbLiUE4/s1600/IMG_0030+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2wNMlp4-YkNjeR7kovFjLi7gaT9lQOyI1_0kUtk7xRNZu6gAECWuWKrJCqJahBZzzEDd1yZ2gTZW3cyVbYATiXynIa4bCOCyC_cCyEr8a66ld6XP8mw-0YWfOtOmKXQVl77wxbLiUE4/s400/IMG_0030+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The most wonderful thing about homemade doughnuts is the lack of sickly-sweetness that I associate with the store-bought variety. The recipe shows how little sugar is really involved, and you can then pump your doughnut with as much sugar as you like depending on the type of jam you use. The draw-back is their shelf life, as they demand to be eaten on the same day they're created. Though, I think this can always be easily arranged. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: auto;"><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Micah P. Hinson - </span><i><span class="Apple-style-span" style="color: #444444;">Micah P. Hinson And The Pioneer Saboteurs.</span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com1tag:blogger.com,1999:blog-4340278441581397809.post-22555443039949180512011-06-06T21:06:00.000+10:002011-06-06T21:06:29.644+10:00passionfruit & dark chocolate macarons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxYksCDszmVCSQcqa0K0henEURHQWFfi-lKcvifemqPVqlBa35tuNr7AeOEY_-QRPOKeUgE2T8g1L1Zd4aXlaLbZuN6cNK_vLMXFyq7FvzhkfLul4DNXpXdH_q8Q_Z8TGU3rz1Ma21zc/s1600/IMG_0131+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxYksCDszmVCSQcqa0K0henEURHQWFfi-lKcvifemqPVqlBa35tuNr7AeOEY_-QRPOKeUgE2T8g1L1Zd4aXlaLbZuN6cNK_vLMXFyq7FvzhkfLul4DNXpXdH_q8Q_Z8TGU3rz1Ma21zc/s400/IMG_0131+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm finding myself in a somewhat strange situation: I'm baking so frequently I just can't keep up with myself. Banana sundae cake, s'mores macarons, apple spice cupcakes, vanilla bean bundt cake... So many opportunities to bake, to give food gifts and to celebrate have left me with little time to do this part. Thankfully, the Internet is so forgiving. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These macarons were a result of a Saturday evening dinner hosted by a very stubborn but dear friend, who would accept no help and even sent me home with the bottle of wine I brought along with me. Thankfully, she was gracious enough hold onto a box of these passionfruit macarons, and I could feel slightly better about my contribution to the evening. Because giving is all about feeling better about yourself, right?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I love macaron shells when they're sandwiched with a tart fruit ganache. When remembering eating my first batch of macarons whilst in France, I remembered how amazed I was by the pairing of passionfruit -which I really feel quite luke warm about - and chocolate. My version may not be the true French experience, but it's pretty gosh darn wonderful.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6MjMKzBGR_IMaHV3Nx1qDfhrTN7Dy2NorvQVkrmpo0q0afY3NNEwhFHEDQ9bcCGcSyLJ-f9HPeCPIYqNJ0BChNYJ4t7I62vGYRA5FQg3zXSO3jeCsFfdnd6D1mWOcuGbeCUff2dTm8U/s1600/IMG_0128+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6MjMKzBGR_IMaHV3Nx1qDfhrTN7Dy2NorvQVkrmpo0q0afY3NNEwhFHEDQ9bcCGcSyLJ-f9HPeCPIYqNJ0BChNYJ4t7I62vGYRA5FQg3zXSO3jeCsFfdnd6D1mWOcuGbeCUff2dTm8U/s400/IMG_0128+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><span class="Apple-style-span" style="color: #444444;">Ingredients</span></div><div><br />
</div>For macaron shells:<br />
150 gms ground almonds<br />
150 gms icing sugar<br />
110 gms egg whites, separated into 2 lots of 55 gms<br />
150 gms white sugar<br />
37 gms water<br />
dash yellow food colouring<br />
<br />
For ganache:<br />
200 gms good quality dark chocolate (70% cocoa solids), chopped<br />
1/2 cup cream<br />
pulp of 3 passionfruit<br />
1 - 2 cups icing sugar<br />
<br />
Cocoa, to dust<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D97yV950RtSApkGcI1l4CRH06FEdlWt4bEo69RU63Xm-d6aZSkJ-k_GLtVjGNzXIpjF1fvVwRmbYvsxv_e1YtZcFz-wXX5sjuKCB0uuorQ0-yz0QYZ-A6ctLB8pTp0mcifbzNoM-PdQ/s1600/IMG_0129+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2D97yV950RtSApkGcI1l4CRH06FEdlWt4bEo69RU63Xm-d6aZSkJ-k_GLtVjGNzXIpjF1fvVwRmbYvsxv_e1YtZcFz-wXX5sjuKCB0uuorQ0-yz0QYZ-A6ctLB8pTp0mcifbzNoM-PdQ/s400/IMG_0129+copy.JPG" width="300" /></a></div><div><br />
For the macarons, mix the ground almonds and icing sugar together and pulse a few times in food processor to make almond meal finer, being careful not to over-process and release the oil in the almond meal. Sieve into a large bowl. Add colour and 55 gms of the egg whites to the sugar/almond mixture but do not mix in.<br />
<br />
Place remaining 55 gms of egg whites in bowl of mixer fitted with the whisk.<br />
<br />
Place white sugar and water into saucepan stir to combine and cook without stirring to 118C. Once the mixture reaches 115C start mixing the egg whites on high. Once the sugar syrup reaches 118C remove from heat and immediately pour in a thin stream down the side of the mixer bowl continuing to whisk on high. Continue to whisk the meringue on high until the side of the bowl is only a little warm to touch. The meringue mixture should be beautifully glossy.<br />
<br />
Add meringue mixture to almond mixture and using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.<br />
<br />
Add the mixture to a piping bag fitted with a plain tip and pipe in lines onto baking trays lined with baking paper. Tap trays on the bench a few times to eliminate any air bubbles. Dust with cocoa powder.<br />
Set aside for about 30 minutes or until the macarons have formed a skin that doesn't stick to your finger.<br />
<br />
Meanwhile preheat oven to 140C . Bake the macaroons for around 13 to 15 minutes depending on size, they should not be browned. Remove the baking trays and immediately slide off the macarons and the baking paper onto the work surface and let cool completely before removing the shells.<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYnJf7g-g70-30oG6vcYzlNwZXbpwqX4MKmkj8tmGWq3HNKJABPycCf4e0UVwK56RhA0gvXg2CQhisO9PsC-IG1FwTzBFj_zPJdKH6LSHwZ7JZ_5JQcJeu69SK0-GPFW1pV75ahQHfTA/s1600/IMG_0150+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuYnJf7g-g70-30oG6vcYzlNwZXbpwqX4MKmkj8tmGWq3HNKJABPycCf4e0UVwK56RhA0gvXg2CQhisO9PsC-IG1FwTzBFj_zPJdKH6LSHwZ7JZ_5JQcJeu69SK0-GPFW1pV75ahQHfTA/s400/IMG_0150+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the ganache, place the chocolate in the bowl of an electric mixer. Place cream and passionfruit pulp in a small saucepan over medium heat until almost at boiling point. Remove immediately and pour cream through a strainer over the chocolate. Cover bowl and sit for a minute or two before stirring until smooth. Allow to cool for ten minutes. Begin adding icing sugar a little at a time, whilst beating, until at desired piping or spreading consistency. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoYsCmyioSWj0NTqrW1GVFXuhqJNkpFc1FGMWnHvZ-k01QZ_u0-kIQg6xLLnVApddpcSFutidgaRQFfOYsFoYazn3kJClhmE3IiG_512OXwhK1HVkxDKISgB00n5VmA4Ll2G3xOnLv7c/s1600/IMG_0152+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoYsCmyioSWj0NTqrW1GVFXuhqJNkpFc1FGMWnHvZ-k01QZ_u0-kIQg6xLLnVApddpcSFutidgaRQFfOYsFoYazn3kJClhmE3IiG_512OXwhK1HVkxDKISgB00n5VmA4Ll2G3xOnLv7c/s400/IMG_0152+copy.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To finish, pipe shells with ganache. Allow to rest for 24 hours at room temperature for the passionfruit flavour to develop, if you can. It's worth it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eAXLnJVH2mVuP0YBDFqG3n6RIVKSKBcxCHKslXwH5E87PmZqPMHssFK5emOxOUqmPvENqEXUrUWfYIPUOupvLeWz_CAvdyf3B1YTCTic75MTgzoedl0tievz7XLWOvxiFALiNLZe7G0/s1600/IMG_0125+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eAXLnJVH2mVuP0YBDFqG3n6RIVKSKBcxCHKslXwH5E87PmZqPMHssFK5emOxOUqmPvENqEXUrUWfYIPUOupvLeWz_CAvdyf3B1YTCTic75MTgzoedl0tievz7XLWOvxiFALiNLZe7G0/s400/IMG_0125+copy.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Vetiver - <i>The Errant Charm.</i> </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com2tag:blogger.com,1999:blog-4340278441581397809.post-21734901897421670912011-05-22T14:02:00.000+10:002011-05-22T14:02:14.425+10:00earl grey tea cake<span id="goog_103148032"></span><span id="goog_103148033"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRhvI1_OWQGiCUm47Tak_lsisF5GjtKq0i8JD6oC5pfuEA5sZl2oW3sGcIQfPoJCG-7OZ95zmEf27p0i1xdB4BSuJ1UlrEZAsyC6OKjnAcsxThdirGqDM4sB3xonzStLv_iWVqfBMWlI/s1600/IMG_0164+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRhvI1_OWQGiCUm47Tak_lsisF5GjtKq0i8JD6oC5pfuEA5sZl2oW3sGcIQfPoJCG-7OZ95zmEf27p0i1xdB4BSuJ1UlrEZAsyC6OKjnAcsxThdirGqDM4sB3xonzStLv_iWVqfBMWlI/s400/IMG_0164+copy.JPG" width="400" /></a></div><br />
I adore this time of year. With the change of weather, a clear day's sky actually looks blue, in comparison to the harsh bright white sky I squint through over the Summer months. I love being able to enjoy the Brisbane sun without the humidity. And with the mornings' temperature quite abruptly dropping, it's so easy for a simple cup of tea to seem to much better than I ever remembered. So as my tea consumption hits an all-year high, I of course need a new tea cake recipe to accompany my all-time favourite beverage.<br />
<br />
Ingredients<br />
<br />
1 cup chopped fresh dates<br />
1 tsp bicarbonate of soda<br />
3/4 cup freshly brewed earl grey tea<br />
2 apples, peeled and grated<br />
1 1/4 cups self raising flour, sifted<br />
3/4 cup brown sugar<br />
150 gms unsalted butter, melted<br />
1/4 tsp ground vanilla bean (or 1 tsp vanilla extract)<br />
4 eggs<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoyd3NK38vZ8Fx_PA75c6lR7I4qqyXvZfxdOOlsFGzoZoeI_02R2pw-J2VMTapjjtUbzAf5yIqw-bUfI6ff9vOYh0IQ-dl-dqsobT15P2DjbuCIgsiI1G2W80E19hHEoBbfvdL3GVvKY/s1600/IMG_0163+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoyd3NK38vZ8Fx_PA75c6lR7I4qqyXvZfxdOOlsFGzoZoeI_02R2pw-J2VMTapjjtUbzAf5yIqw-bUfI6ff9vOYh0IQ-dl-dqsobT15P2DjbuCIgsiI1G2W80E19hHEoBbfvdL3GVvKY/s400/IMG_0163+copy.JPG" width="300" /></a></div><br />
<br />
Preheat oven to 160C. Grease and line a 10-cup capacity loaf tin with baking paper - I used a standard sized tin and four mini loaf tins.<br />
<br />
Place the dates, tea and bicarb soda in a bowl and set aside for 10 minutes. Using a stick blender, blend the date mixture until smooth. Alternatively, process in a blender or food processor.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOGUdaPQMnkdF_I_aej2_WBPpam8iwDllcCNtKOy9tT_jIvNN0AzTbXQz3f9mtMQsP4WYpLAuTzCU-YUCLLrh-JCkl9IcLEpQfr-qWQjurTOpQhyphenhyphenUy8GzgXtSc7Hem3WibhsxCkvCOzE/s1600/IMG_0154+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitOGUdaPQMnkdF_I_aej2_WBPpam8iwDllcCNtKOy9tT_jIvNN0AzTbXQz3f9mtMQsP4WYpLAuTzCU-YUCLLrh-JCkl9IcLEpQfr-qWQjurTOpQhyphenhyphenUy8GzgXtSc7Hem3WibhsxCkvCOzE/s400/IMG_0154+copy.JPG" width="300" /></a></div><br />
Place the apple, flour and sugar in a bowl and mix to combine. Add the butter, eggs, vanilla and date mixture and mix well to combine. Spoon into your loaf tin/s, and bake large loaf for 40 - 55 minutes (small loafs for 20 - 25 minutes) until cooked when tested with a skewer. Allow to cool in tin for ten minutes before turning out on a wire rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8HOePYBfxyoqSNkgkw712obQvpFwG66U6DjgWdEgVWd56OSamtj2pfCS52bTZj_5HQvT6o2E_sZ8UOwFogzqbJawAc8NoVlRaRofTOpXZaaVpYwU_WOrTPVod2kBaCdSnbndGv-7TUA/s1600/IMG_0160+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8HOePYBfxyoqSNkgkw712obQvpFwG66U6DjgWdEgVWd56OSamtj2pfCS52bTZj_5HQvT6o2E_sZ8UOwFogzqbJawAc8NoVlRaRofTOpXZaaVpYwU_WOrTPVod2kBaCdSnbndGv-7TUA/s400/IMG_0160+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is such an incredibly quick and easy recipe, and the result is perfect straight from the oven with (or without) a nice melty patch of butter, or even toasted until slightly crispy on the edges. I've since frozen the remains of this batch and look forward to getting a mini-loaf out of the freezer each day. It's also nice to have a tea-style loaf that isn't filled with banana, given their insane prices right now. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMcpa0WDRcc4JIU44cD3TGkColQ7di1CxCqkEmZZaLcGXhxidQYQoORZHY_SjslcuOgc3wuDwrN6xIqExYS6MW8KnP0vxlUtn7vH3VoG44vrojX8BSvPyWBk5nFbkhAtPBgBFxC3j3dQ/s1600/IMG_0170+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMcpa0WDRcc4JIU44cD3TGkColQ7di1CxCqkEmZZaLcGXhxidQYQoORZHY_SjslcuOgc3wuDwrN6xIqExYS6MW8KnP0vxlUtn7vH3VoG44vrojX8BSvPyWBk5nFbkhAtPBgBFxC3j3dQ/s400/IMG_0170+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even our neighbourhood birds enjoyed a slice or two. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSTC8A8yivfIu9VgZVQvEe-4E1dp9Y29U3QCI9KO13f8AgkzCiJmzOm6fHxSEXw3SN9YzQglKU5X5RSquLIkfzf-QtHX2nr8BExscyw-n4AkFiEu6S7fa-VdG2YsEsM0s2fkpib8-Tls/s1600/IMG_0179+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSTC8A8yivfIu9VgZVQvEe-4E1dp9Y29U3QCI9KO13f8AgkzCiJmzOm6fHxSEXw3SN9YzQglKU5X5RSquLIkfzf-QtHX2nr8BExscyw-n4AkFiEu6S7fa-VdG2YsEsM0s2fkpib8-Tls/s400/IMG_0179+copy.JPG" width="400" /></a></div><br />
<span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Okkervil River - </span><i><span class="Apple-style-span" style="color: #444444;">The Stand Ins</span></i><span class="Apple-style-span" style="color: #444444;">. </span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com4tag:blogger.com,1999:blog-4340278441581397809.post-11551277054706443312011-04-26T15:09:00.001+10:002011-04-26T15:12:37.602+10:00chocolate & sour cherry hot cross buns<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-jBNQulSO_LohJtrkfFRh6vfA1ymF8MwCSeN-95uZjlq7grVADg3XyBAQ_FRljSmATPrt6kaPnnHfSRpItwVCbIcjpbDIo_7tjuZEfD92zpmGqQs8kbjlwQA1XohRiiTMdVEQZemzqw/s1600/IMG_0058+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-jBNQulSO_LohJtrkfFRh6vfA1ymF8MwCSeN-95uZjlq7grVADg3XyBAQ_FRljSmATPrt6kaPnnHfSRpItwVCbIcjpbDIo_7tjuZEfD92zpmGqQs8kbjlwQA1XohRiiTMdVEQZemzqw/s400/IMG_0058+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Apologies in advance: I am the reason hot cross buns are sold in January. I will buy them as soon as they're available and continue to do so until all that remains are the squashed, discounted remnants the masses of frenzied shoppers leave behind post-Easter weekend. Despite not being big on fruit peel, I love the hot cross buns' perfect balance of spice and fruit and their imperfect crosses. Yes, I realise supermarkets sell the cross-less varieties all year round, but it's not the same! And yes, I realise I could make my own at anytime of year. You have a point...<br />
<div><br />
I'm a traditionalist, and have always preferred the original variety. So despite previously scoffing at those who buy fruitless or chocolate varieties, I was strangely compelled to include chocolate in my hot cross bun recipe to compliment the sour dried cherries I have finally found after so much searching. I still managed to stuff some spices into the recipe, though. How could I not?<br />
<br />
<div><span class="Apple-style-span" style="color: #444444;">Ingredients (makes 12 buns)</span></div><div><br />
</div><div>For the buns:<br />
2 tbsps dried yeast<br />
1/4 cup caster sugar<br />
1 1/2 cups warm milk<br />
4 1/4 cups plain flour<br />
2 tsps all spice<br />
2 tsps ground cinnamon<br />
50 gms butter, melted<br />
1 egg<br />
1/4 cup caster sugar, extra<br />
200 gms dried sour cherries<br />
100 gms dark chocolate, chopped roughly.<br />
<br />
For the crosses:<br />
1/4 cup plain flour<br />
1/3 cup water<br />
<br />
For the glaze:<br />
2 tsps sugar<br />
1 tsp powdered gelatine<br />
1/4 cup water<br />
<br />
Combine the yeast, sugar and milk in a bowl. Set aside for 5-10 minutes or until bubbles form on the surface.</div><div>Place the flour, dried cherries, chocolate, spices, butter, egg, extra sugar in a large bowl. Form a well, and pour in yeast mixture. Mix with a flat blade knife until a sticky dough forms. Knead on a lightly floured surface for 5 minutes or until dough feels smooth and elastic when pressed. Push in any cherries that fall out whilst kneading back into mixture - this tends to happen a lot! Place in an oiled bowl, cover with a tea towel and stand in a warm place for 30 minutes or until doubled in size.<br />
<br />
Lightly knead the dough again, twist to divide dough in half. Half each half, and then divide each piece into thirds. Or, less confusingly, divide into twelve even pieces. Roll each into a ball. Place in a 23cm square cake tin lined with non-stick baking paper - they will be touching, but will break apart easily when baked. Cover with a clean tea towel and set aside in a warm place for 25–30 minutes or until doubled in size.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiq25_BETqOBQ5V1Jx_i6GYqSc7P9i6KkChHg6iDpX7-2mGJ3q6HEGrePMsf-dSkrR4t-TZXew_dV-JAGEDkP9w-o9ZaDuX2m6vjO-tfYqnsaD0GI_dSR0IBFVos0DV8yjier9BpdML4E/s1600/IMG_0040+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiq25_BETqOBQ5V1Jx_i6GYqSc7P9i6KkChHg6iDpX7-2mGJ3q6HEGrePMsf-dSkrR4t-TZXew_dV-JAGEDkP9w-o9ZaDuX2m6vjO-tfYqnsaD0GI_dSR0IBFVos0DV8yjier9BpdML4E/s400/IMG_0040+copy.JPG" width="400" /></a></div><div><br />
Meanwhile, preheat oven to 200C. To make the crosses, place the flour in a small bowl and gradually and water, stirring, until you're able to make a smooth paste. Place in a piping bag with a small round tip, and pipe crosses onto the buns. Bake for 30 minutes or until well browned and springy to touch.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-2TAAjScPt0piVPv-JOnW6jL_2iHkOjmoilxAYLGF6R3PN-sTiPhC6DeEcgh33Ore4BWh7a_JYVsv8OSUuva31xbYMXhQ_HxoHwD46C4OIbSXu_fEszBLi11zRzoaFhcw8t03h6wBDw/s1600/IMG_0045+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-2TAAjScPt0piVPv-JOnW6jL_2iHkOjmoilxAYLGF6R3PN-sTiPhC6DeEcgh33Ore4BWh7a_JYVsv8OSUuva31xbYMXhQ_HxoHwD46C4OIbSXu_fEszBLi11zRzoaFhcw8t03h6wBDw/s400/IMG_0045+copy.JPG" width="400" /></a></div><div><br />
</div><div><br />
Meanwhile, for the glaze, combine the sugar, gelatine and water in a small saucepan over medium heat and stir for 2 minutes or until dissolved. Using a pastry brush, brush warm buns with the glaze and eat immediately! </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSuOYA0WDRB5bqUWahevnim3kKqnit4OvqawzvcN8SJmZAPZAVu8ivkXXioemra0LWN4MiNpKfaPp0yHlUP7pCInqEaMBWIQTIvrlqsV03E87w5ydDYZhIegxC8p2aK4KAhHccb2OnDk/s1600/IMG_0078+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSuOYA0WDRB5bqUWahevnim3kKqnit4OvqawzvcN8SJmZAPZAVu8ivkXXioemra0LWN4MiNpKfaPp0yHlUP7pCInqEaMBWIQTIvrlqsV03E87w5ydDYZhIegxC8p2aK4KAhHccb2OnDk/s400/IMG_0078+copy.JPG" width="300" /></a></div><div><br />
</div><div>These are a little less resilient than the store-bought and preservative-pumped variety, and are best eaten within a day or two of making, but will freeze incredibly well if you need. They are wonderful toasted with or without butter, as the chocolate chunks go all melty and delicious. Alternatively, if you need a recipe to use the last of your buns, come back soon!</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c584Xqci4eZkJixakE0qXl08K4-e21jpyjfkjmPN_Cv2ll1CkKX3tTMPYuA3SBeSHVKF7TO7Nbp5-1Ut9uoaIWKXXV0dEfJ1DEGMb2KPYtOwl-gHJcAR6Z58yu33eTX4w88I86H2G84/s1600/IMG_0074+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3c584Xqci4eZkJixakE0qXl08K4-e21jpyjfkjmPN_Cv2ll1CkKX3tTMPYuA3SBeSHVKF7TO7Nbp5-1Ut9uoaIWKXXV0dEfJ1DEGMb2KPYtOwl-gHJcAR6Z58yu33eTX4w88I86H2G84/s400/IMG_0074+copy.JPG" width="400" /></a></div><div><br />
</div><div><br />
</div><div><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Emily Haines & The Soft Skeleton - </span><i><span class="Apple-style-span" style="color: #444444;">Skeletons Don't Have Your Back.</span></i></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com3tag:blogger.com,1999:blog-4340278441581397809.post-60041928305403791312011-04-25T16:57:00.000+10:002011-04-25T16:57:41.618+10:00happy easter, internet<div class="separator" style="clear: both; text-align: left;">Yesterday I was lucky enough to celebrate Easter Sunday with my family - including my adorable almost-six-month-old nephew - and share this four-tiered creamed honey cake with them. Despite not being able to consume cake, said nephew did have his first taste of chocolate custard. Don't worry Xander, there'll be plenty more opportunities for cake...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Surprisingly, I am yet to overdose on chocolate, but I still have three two more days to accomplish that feat. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89Ly11rF01YAA3sFoDqOZpdddNOpG1SDl1HKh5XPuSDy6qgNvBeMQrMiP9adiXWeHGR0IqA1M5bEvj0LgbjChP13F9lXKZvidZPlHiNzBMGURBjROBZuGX0h_dOe6HRU5MhYs6wFFK9M/s1600/IMG_0086+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89Ly11rF01YAA3sFoDqOZpdddNOpG1SDl1HKh5XPuSDy6qgNvBeMQrMiP9adiXWeHGR0IqA1M5bEvj0LgbjChP13F9lXKZvidZPlHiNzBMGURBjROBZuGX0h_dOe6HRU5MhYs6wFFK9M/s400/IMG_0086+copy.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1IEiJU-CnahfMYvUOilR74zOo8ltuYbbC4sRYEun9zlYdDVzoQ7Z5mbCNjHUfLzfUrjO-Mp3R5ScyWAM98vzDvdjOLLKJIr10t58TnQlDjCM-02OvgChZt84OB4ltp4GyWNa3SC4XFU/s1600/IMG_0089+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1IEiJU-CnahfMYvUOilR74zOo8ltuYbbC4sRYEun9zlYdDVzoQ7Z5mbCNjHUfLzfUrjO-Mp3R5ScyWAM98vzDvdjOLLKJIr10t58TnQlDjCM-02OvgChZt84OB4ltp4GyWNa3SC4XFU/s400/IMG_0089+copy.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwtBtVA9flBnBmbgUnki9HFC6waTQf4fX44nZt3bJPyhKlE7zqwVZyccIkRrKUwg4IpMlnHmlRzGiVg8P5nmwOjpCmyeXnxIGPB0q87LT00WRBluuB34jUPxuUCkS2mOZVgRqoWra5aY/s1600/IMG_0102+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwtBtVA9flBnBmbgUnki9HFC6waTQf4fX44nZt3bJPyhKlE7zqwVZyccIkRrKUwg4IpMlnHmlRzGiVg8P5nmwOjpCmyeXnxIGPB0q87LT00WRBluuB34jUPxuUCkS2mOZVgRqoWra5aY/s400/IMG_0102+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I hope anyone reading has had a delightful Easter break so far. </div><span id="goog_1958164462"></span><span id="goog_1958164463"></span>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com0tag:blogger.com,1999:blog-4340278441581397809.post-9766264264380005462011-04-22T19:19:00.000+10:002011-04-22T19:19:42.039+10:00chocolate buttermilk easter cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmttcDkrD3X31RmXOALHvi-eBpe5PkjuqRcg_zCdjl_pd1xAGeraEgAlmL6KBxp3n_79f3k6GTANGk4rM0WZHMPNcUv4Haldcczv9JLiB7xSB8SCn-nUm3GSybXSUWfF2RLWFydDaDvIM/s1600/IMG_0033+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmttcDkrD3X31RmXOALHvi-eBpe5PkjuqRcg_zCdjl_pd1xAGeraEgAlmL6KBxp3n_79f3k6GTANGk4rM0WZHMPNcUv4Haldcczv9JLiB7xSB8SCn-nUm3GSybXSUWfF2RLWFydDaDvIM/s400/IMG_0033+copy.JPG" width="300" /></a></div><div><br />
</div>In terms of cuteness, Easter is surely the best holiday. Pastel colours, bunnies and chickens easily trump Santa for me. Despite all the simply gorgeous inspiration floating around, I've lately felt utterly uncreative. I feel like Easter has snuck up on me, despite having consumed many cream eggs and hot cross buns over not days, but months. I feel so many baking opportunities have passed me by...<div><br />
</div><div>So, wanting to make an Easter present for my co-workers, I drew ideas from both Donna Hay, and a more recent source of inspiration: <a href="http://www.traceylau.com/blog/">Tracey Lau</a>. Check out her blog for some absolutely wondrous photography and recipes. This cake is everything Easter is about: equal portions of cuteness and over-consumption of chocolate. My Easter baking may have come a little late, but it has arrived with great force, and I was simply smitten with the results. Isn't this the way baking should always be? </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkoHeFehwwT-5C4H3N1YqKTtjBvApqrATp7tFoxHBLrIUG39Fkg2E4z4mX-RHlfZT_IdJ0rx0lWbDCrUBtzA4KBsQUn-ecjaNYAsQ4RIOssBxstdJnxqLpSR5yQvSmzJJhTrhvAELyLk/s1600/IMG_0025+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkoHeFehwwT-5C4H3N1YqKTtjBvApqrATp7tFoxHBLrIUG39Fkg2E4z4mX-RHlfZT_IdJ0rx0lWbDCrUBtzA4KBsQUn-ecjaNYAsQ4RIOssBxstdJnxqLpSR5yQvSmzJJhTrhvAELyLk/s400/IMG_0025+copy.JPG" width="300" /></a></div><div><br />
</div><div><span class="Apple-style-span" style="color: #444444;">Ingredients (makes a four-tiered cake)</span><br />
<br />
For cakes:<div><i><span class="Apple-style-span" style="color: #444444;">Recipe from <a href="http://www.donnahay.com.au/recipes/sweets/cakes/four-tier-chocolate-layer-cake">Donna Hay</a></span></i><br />
1 cup water<br />
120 gms butter, chopped<br />
4 tablespoons cocoa, sifted<br />
2 cups plain flour, sifted<br />
1 tsp bicarbonate of (baking) soda, sifted<br />
2 cups caster sugar<br />
2 eggs<br />
1/2 cup buttermilk<br />
1/2 tsp ground vanilla bean<br />
<br />
<div>For filling:<br />
50 gms butter, at room temperature<br />
250 gms cream cheese<br />
1 cup icing sugar, sifted<br />
1/4 cup cocoa, sifted</div><div><br />
</div><div>For chocolate buttercream:</div><div>500 gms butter, at room temperature</div><div>1/2 cup cocoa</div><div>2 cups icing sugar</div><div><br />
</div><div>To decorate:</div><div>350 gms fondant</div><div>Desired food colourings and sugar decorations</div><div><br />
</div>Preheat oven to 150C.<br />
<br />
<div>For your decorations, form two-thirds of the fondant into a large ball to form your rabbit's bottom, then make a small ball for it's tail. Create two rabbit feet, using a scalpel or small knife to create his toes. Colour a small amount of remaining fondant grey - form shapes for your rabbit's feet pads. Colour remaining fondant green and slice into grass blades or various lengths and widths. Allow to dry on a sheet of baking paper. </div><div><br />
For the cakes, place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.<br />
<br />
Divide mixture between 4 lightly greased 20cm round cake tins lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. Stack two cooled cakes on top of eachother (with baking paper in between each layer to prevent sticking) and with a small, sharp knife, cut a semi-circular hole (about 3 cms deep and 7cm wide) into the cakes - this will form the burrow for your Easter bunny. Refrigerate until needed.<br />
<br />
For the cream cheese filling, place the butter and cheese in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6 - 8 minutes or until light and fluffy. To assemble, place bottom layer (the layer that has the base of the already cut burrow) on a serving plate and thinly spread with one quarter of the frosting. Repeat with remaining layers, then use any left over frosting to fill in gaps between layers. Refrigerate for an hour. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsgDVsX4tEi1-s_y69DlfiDSFu550h-bTkUQYsEIEjMVHh4g-U8Kyfaw-F9apPPEeYcy-rKzmVM3ME_GbqbbH0IqOkzTDT8fE0Z5EzASGrFbxY8X9ZNEKnKm8gx8CjP-JlTV4P0CX1Co/s1600/IMG_0014+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsgDVsX4tEi1-s_y69DlfiDSFu550h-bTkUQYsEIEjMVHh4g-U8Kyfaw-F9apPPEeYcy-rKzmVM3ME_GbqbbH0IqOkzTDT8fE0Z5EzASGrFbxY8X9ZNEKnKm8gx8CjP-JlTV4P0CX1Co/s400/IMG_0014+copy.JPG" width="300" /></a></div><div><div><br />
</div><div>For chocolate buttercream, beat butter in the bowl of an electric mixer until smooth and pale. Add cocoa and beat until combined. With motor running on a low speed, gradually add icing sugar, increasing speed to high between additions. Stop when mixture is light and fluffy, but holds it's shape - you may not need all of the icing sugar. </div><div><br />
</div><div>Remove cake from fridge and very cover very thinly in a layer of buttercream. Chill for 30 minutes. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37xahpGOB4cnzANj0PYm6HVg2WCOuRs9G0lGYPnuvX9xLNgzR-JshcZ_UKClW9ef_l6mag_pCE1dcN__ytJ5TvfAAc63NKyRLWITZzvvq9UtBg13VCq3QP7p5y5qiCUnC6BXZ1iqSt3s/s1600/IMG_0020+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37xahpGOB4cnzANj0PYm6HVg2WCOuRs9G0lGYPnuvX9xLNgzR-JshcZ_UKClW9ef_l6mag_pCE1dcN__ytJ5TvfAAc63NKyRLWITZzvvq9UtBg13VCq3QP7p5y5qiCUnC6BXZ1iqSt3s/s400/IMG_0020+copy.JPG" width="400" /></a></div><div><br />
</div><div>Once crumb coat of buttercream has cooled, coat cake and burrow liberally with buttercream - you can be messy with this part. Vertical strokes will make it look more tree-like, and remember to add rings to the top of the tree stump. Add roots around the base of tree. Insert bunny into the burrow, adding his tail and feet, using a paintbrush dipped in water to secure. Decorate tree with grass, flowers and Easter eggs as you like. </div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yy8OrM5MJZ74fBrcfLO7dRKoeG4GGppfzUI_rSnkMiN5IKVeo_7PHuftZfF7zcuad_ly-w_PllSvMZSdeB21X6rcUy34o5OJUyAqY73FwkDH74cwSbqfhtQutq_53uvr28J9CkdnzKA/s1600/IMG_0023+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Yy8OrM5MJZ74fBrcfLO7dRKoeG4GGppfzUI_rSnkMiN5IKVeo_7PHuftZfF7zcuad_ly-w_PllSvMZSdeB21X6rcUy34o5OJUyAqY73FwkDH74cwSbqfhtQutq_53uvr28J9CkdnzKA/s400/IMG_0023+copy.JPG" width="400" /></a></div><div><br />
</div><div>Standing over twenty centimeters tall, this proud, four-tiered chocolate cake means business, was incredibly heavy and could serve twenty, quite honestly. But the cake itself is lovely and moist, not overly sweet, and stores incredibly well. I made my cakes a few days in advance and kept them in the fridge for three days before decorating: you would never have known. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u5xrhOGX99TbzHFANQPBNUIGyUcIJE-logsxiodx-NZBIsgX5xuVY3hcib_ZAjzRAL6yJaV5YJUyMjk9Hl7f7cRKOEWkwrV3iWmq6wGmMZbCfwNWtrrzFNlDor3nOl_VT6bWwSu3oxM/s1600/IMG_0038+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u5xrhOGX99TbzHFANQPBNUIGyUcIJE-logsxiodx-NZBIsgX5xuVY3hcib_ZAjzRAL6yJaV5YJUyMjk9Hl7f7cRKOEWkwrV3iWmq6wGmMZbCfwNWtrrzFNlDor3nOl_VT6bWwSu3oxM/s400/IMG_0038+copy.JPG" width="300" /></a></div><div><br />
</div><div>The original cake recipe called for two 12cm split cakes, resulting in a much smaller four tiered cake, but I have doubled all quantities. If you don't have an army of grateful coworkers or family members to consume your gorgeous cake, maybe scale it down a little. Or go overboard. It <i>is</i> Easter. </div><div><br />
</div><div>Have a lovely break, readers. </div><div><br />
</div><div><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Sea Wolf - </span><i><span class="Apple-style-span" style="color: #444444;">Leaves in the River.</span></i></div><div><br />
</div></div></div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com28tag:blogger.com,1999:blog-4340278441581397809.post-91397019923435744422011-03-28T20:17:00.001+10:002011-03-28T20:20:29.977+10:00fig & raspberry bakewell tart<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17bf-cUPeP12ByH3DrPJ-e_qfqok1EiQc1NdUDjC_8CBpPUVcAZlUh63Lk1XWygUpp_BL74LOIm6IwhG1FvS5NZ9Dd0X9sePkeqtYta1s-6aPfUmPjQvnGrWQ5hiMm4VtrukEs8tLzMs/s1600/IMG_0071_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj17bf-cUPeP12ByH3DrPJ-e_qfqok1EiQc1NdUDjC_8CBpPUVcAZlUh63Lk1XWygUpp_BL74LOIm6IwhG1FvS5NZ9Dd0X9sePkeqtYta1s-6aPfUmPjQvnGrWQ5hiMm4VtrukEs8tLzMs/s400/IMG_0071_2+copy.JPG" width="400" /></a></div><br />
</div><div>As much as I miss my dear friends and small family, there are certainly perks of living in a new, larger city. An abundance of choice of farmer's markets is one of those perks, and one that I'm not taking for granted. I know it's a much more common thing to buy directly from the supplier these days than what is was five years ago for many people. I also know that the whole city-farmers markets 'trend' has been written about to no end, so I won't go there. What I love the most is how it's changed the way I bake. I'm searching for recipes to utilise what produce I'm buying, rather than lusting over a recipe and letting it dictate what I'm buying. I don't feel as swept up in chasing ingredients. There are elements of calm in cities.<br />
<br />
On a tangent, I must stress how much I have fallen in love one particular new ingredient, not sourced from any farmer's markets - ground. vanilla. bean. Having faith in <a href="http://www.equagold.co.nz/">Equagold</a>, and experiencing low stocks of vanilla bean paste, I purchased this far superior product from a local deli. Needing only 1/4 tsp to substitute a whole vanilla bean, it's incredibly economical. It's flavour is also intense, and oh-so-perfect in shortcrust pastry. I've been putting it in almost everything I'm baking over the last few months, and am still so giddy with lust for it. If you are lucky enough to encounter it, buy it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQWrjT3CBAdmzhxp1JFSzPgQ0m_Xy_c_rLwWBJCMgyLKx6_Ox67cy6Ahyy1K3l-452jxgARnnk9-BoYcU2LvDFEO41hVkfz25LJ4zgHpFiWdLwE_U4-0WLnuXK9HZTsCkIteOR56bWF8/s1600/IMG_0064+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQWrjT3CBAdmzhxp1JFSzPgQ0m_Xy_c_rLwWBJCMgyLKx6_Ox67cy6Ahyy1K3l-452jxgARnnk9-BoYcU2LvDFEO41hVkfz25LJ4zgHpFiWdLwE_U4-0WLnuXK9HZTsCkIteOR56bWF8/s400/IMG_0064+copy.JPG" width="400" /></a></div><br />
This recipe utilised a bounty of figs and fresh raspberries purchased at a recent farmer's market visit. It's wonderfully simple, requiring only a food processor to mix the pastry and the filling. Rasberry coulis is not essential, but you'd be crazy not to.<br />
<br />
<span class="Apple-style-span" style="color: #444444;">Ingredients</span><br />
<i><span class="Apple-style-span" style="color: #444444;">Recipe from December 2010/January 2011 issue of delicious.</span></i><br />
<br />
For shortcrust pastry:<br />
1 2/3 cups (250g) plain flour<br />
40g icing sugar<br />
1/4 tsp ground vanilla bean, or 1 vanilla bean, split and seeds scraped<br />
125g chilled unsalted butter, chopped<br />
1 egg yolk</div><div><br />
</div><div>For filling:</div>100 gms unsalted butter, softened<br />
1/2 cup caster sugar<br />
1 egg, lightly beaten<br />
100 gms almond meal<br />
1/4 tsp ground vanilla bean or 1 vanilla bean, split, seeds scraped<br />
1/4 cup brandy<br />
1 cup raspberry jam<br />
8 figs, halved<br />
125 gm punnet raspberries, plus extra to serve<br />
1/4 cup icing sugar<br />
Double cream, to serve<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNiNA_bgifWpe8x_stHauCniKj6s0pHZRkR1XfEk1Ob4uLjBqvevH3G3cfIVmnRwINPqfNfuvtvnpCfleAaZHOreEmXymdjFcpSCZhC1aE9JY53ZKf0uQJTkOXdgc1MaVK9n6MANXqI8/s1600/IMG_0066_2+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUNiNA_bgifWpe8x_stHauCniKj6s0pHZRkR1XfEk1Ob4uLjBqvevH3G3cfIVmnRwINPqfNfuvtvnpCfleAaZHOreEmXymdjFcpSCZhC1aE9JY53ZKf0uQJTkOXdgc1MaVK9n6MANXqI8/s400/IMG_0066_2+copy.JPG" width="400" /></a></div><br />
For the pastry, place the flour, icing sugar, vanilla seeds and butter in a food processor and pulse until fine crumbs. Add the egg yolk and 2 tablespoons iced water, then whiz until the mixture comes together in a ball. Wrap in plastic wrap, then refrigerate for 30 minutes.<br />
<div><br />
Roll out pastry and use to line a 33cm x 12cm rectangular loose-bottomed tart pan, trimming to fit. Refrigerate for 15 minutes. Preheat oven to 180°C. </div><div><br />
</div><div>Line tart with baking paper and fill with pastry weights. Bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Allow to cool in tin. </div><div><br />
Place butter and caster sugar in a food processor and whiz to combine. Add egg, almond meal, vanilla seeds and 1 tbsp brandy, then pulse to combine.</div><div>Spread half the jam over the base of the pastry case, then top with the almond mixture. Arrange the figs, cut-side up, on top of the filling, gently pressing down. Scatter fresh raspberries on top if desired. Bake for 20-25 minutes until the filling is set and golden. Cool slightly. </div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNm-GI6nMlU4gHnhOesZl6Xz5qth_77sYNKlSJawr5Iw59_a_R5m69vA5R0AWgW75tg1nE2WaApwRi1AvlrV1bEQ3_YGQW7ESrsIWbI9Y7aZL65DPDtyEBfGdCLbQ3HrknKIksSUoISpM/s1600/IMG_0057+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNm-GI6nMlU4gHnhOesZl6Xz5qth_77sYNKlSJawr5Iw59_a_R5m69vA5R0AWgW75tg1nE2WaApwRi1AvlrV1bEQ3_YGQW7ESrsIWbI9Y7aZL65DPDtyEBfGdCLbQ3HrknKIksSUoISpM/s400/IMG_0057+copy.JPG" width="400" /></a></div><br />
Meanwhile, blend the raspberries to a puree. Place raspberry puree in a pan with the icing sugar, 2 tbsp brandy and remaining jam, then cook over low heat, stirring, for 1-2 minutes until thickened. Cool slightly. Garnish with extra raspberries, and when ready to serve, to with raspberry puree and a dollop of cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgJiUcW2kAbbnAzW6NMJzG4-SyDEsr31eoFEf8_vfj-hSUidWk8A5BLjNIEWOHJBzh_v6aFuCpRgLk8nr-8pWC8caIe8LHrSlB-_qA86lzYsM7MVpSBXFDK6n_5LubIxDdjc4xvWUukg/s1600/IMG_0059+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgJiUcW2kAbbnAzW6NMJzG4-SyDEsr31eoFEf8_vfj-hSUidWk8A5BLjNIEWOHJBzh_v6aFuCpRgLk8nr-8pWC8caIe8LHrSlB-_qA86lzYsM7MVpSBXFDK6n_5LubIxDdjc4xvWUukg/s400/IMG_0059+copy.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444;">Recommended baking soundtrack: Alela Diane - </span><i><span class="Apple-style-span" style="color: #444444;">To Be Still</span></i><span class="Apple-style-span" style="color: #444444;">. </span></div><br />
</div>Amberhttp://www.blogger.com/profile/17006215543467526931noreply@blogger.com4