The cherry season arrived in May and I’m absolutely crazy about cherries. I’ve managed to purchase a handful of cherries and decided to bake financiers. Financier is a small French almond cake and these were originally made by nuns in the middle ages. This recipe makes about 10 – 12 financiers. Traditionally, financiers are piped into financier silicone moulds but if you don’t own these you can always use a cupcake tray instead. Egg yolks are not used in this recipe, instead this is a good recipe to use any left over egg whites. Recipe adapted from Le Cordon Bleu “Pastry School: 100 step-by-step recipes”. Ingredients 40 g ground almonds…
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Lavender & Vanilla Panna Cotta
This recipe will conquer your heart with every spoonful. You don’t need to be a rocket scientist to prepare panna cotta, it’s extremely easy to make and a lifesaver if you have no idea what to prepare for your guests. This recipe makes 4 servings Recipe adapted from Francisco Moreira, Doces do Ofício cook book. Ingredients Panna Cotta 250 ml double cream 250 ml semi-skimmed milk 60 g caster sugar 1 steam dried lavender 1/2 tsp vanilla paste 4 gelatin sheets (small) Strawberry coulis 250 g strawberries 2 tsp caster sugar Preparation Place the cream, milk, caster sugar and lavender stem in a saucepan under medium heat and let it…
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Cocoa & Peanut Butter Marble Loaf
The marble effect is simply mesmerizing. Down here I explain in detail how to do it. I hope you enjoy it. The marble effect is achieved by layering the cocoa-free mixture and cocoa mixture, alternating between the two, pushing it down slightly and leaving part of the cocoa-free mixture or cocoa mixture respectively, visible around the edges. For a more intense peanut butter flavour add some dollops of peanut butter on top of the batter before going into the oven (optional). Ingredients 3 free range eggs (L) 140 g caster sugar 50 g unsalted butter, at room temperature 50 g peanut butter, smooth, at room temperature 140 g self-raising flour,…
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Ganache topped Chocolate Cake
Chocolate lovers out there, this cake is for you. This is a moist chocolate cake garnished with walnuts which I am sure you will enjoy. Recipe adapted from Marry Berry’s Baking Bible. Ingredients Cake 3 free range eggs (L) 100 g unsalted butter, at room temperature 250 g caster sugar 2 tablespoons golden syrup 50 ml semi-skimmed milk 175 g self-raising flour, sifted 1 tsp baking powder 50 g cocoa powder, sifted 6 tablespoons boiling water 50 g walnut halves Chocolate Ganache 70 g milk chocolate 70 g dark chocolate (70% cacao) 300 ml double cream Preparation Preheat the oven to 180 °C. Grease and flour a 20 cm baking…
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Chocolate Buns
These buns go so well with a cup of tea, my favorite is definitely English Breakfast tea with a hint of milk. Sometimes I switch to Earl Grey tea which is more aromatic and flavoured with bergamot oil, although it should be drunk without milk. Recipe adapted from Olive Magazine. Ingredients Dough 500 g strong white flour 30 g caster sugar 1 tsp salt, level 7 g dried yeast 1 lemon, zest 1 orange, zest 1 free range egg 275 ml semi-skimmed milk, lukewarm 75 g unsalted butter Chocolate Filling 75 g unsalted butter 75 g dark chocolate (70% cacao) 2 tablespoons of icing sugar 2 tablespoons of cacao powder…
