Month: July 2016

Pistachio and Chocolate Cake

I have a confession to make. Well, not so  much a confession but a disclaimer. This recipe isn’t entirely original and mine. To be honest, I am fed up of seeing people posting their alleged “new recipes” when they have clearly been reworked from someone else’s and have not given them credit. So, I want to be clear, that this cake is a re-working and scaling of other people’s recipes, with a minor element being mine. The sponges that make up this cake are a scaling up of Annie Bell’s Chocolate and Pistachio cake in her Baking Bible.  I have long been a fan of hers since I picked up a very reduced copy of her Gorgeous Cakes in a discount book shop. To this day I have no idea why she isn’t a household name: the woman knows her stuff and her recipes are great. I opted to make my own filling of Pistachio Buttercream, mainly because I had some leftover. But I think it really works and adds to the pistachio flavour. The chocolate …

Biscoff Macarons Heaven

Put your hands up if you like Lotus Biscoff spread? That Speculoos flavoured spread that only found its way in to our supermarkets a couple of years ago. Maybe you have only tried the Lotus biscuits: a sweet and caramelised crunch that dunks very easily in to a cup of tea or coffee. My daughter likes the biscuits, but *loves* the spread. It’s probably her all time favourite thing. She laughs in the face of Nutella but would give away her last colouring pencil for a spoon of “my favourite spread”. Last week I made 250 macarons. You would think I would have had enough of the things. In fact, I thought I had had enough of them. But, as the task of producing this massive order was coming to an end, I had this idea of making Biscoff flavoured macarons after seeing an online tutorial to make Oreo macarons. It didn’t take long to work out how I was going to fill them. Last winter, BBC Good Food printed a recipe for a Gingerbread Cake that …

Macathon

A few months ago I was asked by a friend of a friend to make some macarons for the evening reception of their wedding. I took on the task, not realising I’d be making 250 of the little blighters, in five different flavours. It also turned out to be the most humid and hot week of the year so far. It was quite the challenge and a macarons marathon. She chose four flavours that I was familiar with: White chocolate; Pistachio; Chocolate; and Lemon. However, she asked for one I hadn’t made before: Mojito. So, I did my research and tried out a couple of filling ideas. I had wanted to make a sugar syrup with real rum, mint and lime, but it just didn’t work. I reduced it to a sticky mess and the rum flavour just wasn’t coming through. In hindsight, I think I should have used a dark rum for a more rounded flavour. In the end, I used a rum flavouring. This is not the route I wanted to go down, …

Fresh Summer Berry Cake

Now that I am back in the blog writing saddle, as it were, it feels good to write this post and share the recipe that I created for this summery cake. It is a Blueberry and Lime cake, flavoured with a Lime and Mint sugar syrup, and I created it for the birthday of my partner’s youngest daughter. I have been musing over a blueberry and lemon cake for a while. I have seen several recipes online but they all seem overly complicated. I also really wanted to use lime instead of lemon. And then I remembered the lime and mint sugar syrup that I made for my friends’ naked wedding cake two years ago. It’s such a wonderful and refreshing combination: the mint makes the berries zing. I just needed an excuse to experiment. I usually make a cake for my partner’s children’s birthdays. We try to get together for a big blended family dinner with cake and candles. His youngest didn’t have a preference for what kind of cake she wanted, so I …

Well, hello there. It’s been a while.

I’ve not written a blog post in weeks and weeks. And it’s not because I haven’t been baking: in fact, I was very busy baking in May and June. Then we went on holiday (smashing, thanks for asking) and now we have a new puppy in the house. So, although I have a couple of bigger celebration cake blogs posts in me, I thought I would ease myself in with one of my favourite recipes. It’s based on a BBC Good Food biscuit recipe and I have adapted and played with it over the years. I thought I’d document and share my favourite version. I’ve said it countless times: these are such easy and quick biscuits. They are egg free and a great recipe to make with your kids, even toddlers. Pistachio & Chocolate Oaties (makes between 25 and 30) 250g of Butter, soft 150g of Light Brown Sugar 150g of Self Raising Flour 225g of Oats 80g of Pistachios, chopped 100g of Dark Chocolate chips (or a chopped up bar of chocolate) Cream the …