Originally created in Paris consists in an almond based filling called frangipane, laminated pears coated with a vanilla and cream mixture. On top, toasted almonds and icing sugar to dust. Pears are so versatile and these always look good on camera. Baking tips Grease the tart tin thoroughly with butter. The uncooked pastry shell and frangipane filling go together into the oven. Recipe adapted from 24 Kitchen “Rudolph’s Bakery”. Ingredients Pastry 150 g plain flour 100 g unsalted butter, cold 75 g caster sugar 1 free range egg (L) Frangipane filling 100 g ground almonds 80 g caster sugar 40 g unsalted butter, at room temperature 1 free range egg…
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Blueberry Muffins
My husband’s favorite. Moist, fluffy and addictive, you won’t be able to eat just one. Recipe adapted from “The Hummingbird bakery cookbook“. Ingredients 300 g plain flour 300 g caster sugar 1 tsp salt 1 tsp baking powder 1/2 tsp bicarbonate of soda 300 ml buttermilk 1 free range egg (L) 70 g unsalted butter, melted 250 g blueberries 1 tsp vanilla paste Preparation Preheat the oven to 170 °C. In the standing mixer bowl add the flour, caster sugar, salt, baking powder and bicarbonate of soda. In a separate bowl mix the buttermilk, egg and vanilla paste, and gradually pour this mixture into the dry mixture. Mix well until…
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Lemon Loaf
This is the simplest lemon loaf ever. With few ingredients you make an extraordinary zesty loaf. Ingredients 4 free range eggs (L) 170 g caster sugar 100 g unsalted butter, ambient temperature 170 g self-raising flour, sifted 1 tsp baking powder 1 lemon (zest and juice) 50 g for the lemon mixture Preparation Preheat the oven at 180 °C, and lightly grease a loaf pan and line with baking paper. Mix the eggs, sugar and unsalted butter in the mixing bowl. Add the sifted self-raising flour and baking powder and lemon zest. Mix well until combined. Bake for approximately 35 min or until a skewer inserted into the centre comes…
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My Mother’s Orange Cake
Family recipes that make your heart sing of joy. This is the best way to describe my mother’s orange cake. There was always cake in my house and from an early age I started training my taste buds for the tasting that would follow. I was also an expert at licking the bits left in the mixer bowl (don’t blame me). Now get your tools ready! Get your blender out of the cupboard because this recipe uses a blender only. Use all ingredients at room temperature. Use a standard mug to measure your ingredients. Ingredients 1 large orange 4 free range eggs (L) 1/2 mug olive oil 2 mugs caster…
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Pães de Deus
Typical Portuguese brioche buns called “Pães de Deus” (Bread of God) topped with a coconut spread. These can be eaten simply on its own, or alternatively with sliced Edam cheese and honey roasted ham slices. Recipe adapted from A Padaria Portuguesa, Instagram. Ingredients Brioche dough 330 ml semi-skimmed milk, lukewarm 8 g yeast 60 g caster sugar 510 g plain flour 5 g salt 85 g unsalted butter, at room temperature Coconut spread 1 free range egg (L) 2 free range egg yolks (L) 250 ml semi-skimmed milk 40 g plain flour 75 g caster sugar 250 g shredded coconut Preparation Preheat the oven to 180 °C. Brioche dough Warm…
