Tag: Baking

Tuesday Treat

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Coffee Semifreddo with Salted Caramel Pistachios

This is one of those recipes which you will want to make time and time again. Not only is it delicious, but it’s super easy to make (despite the long recipe!), plus you can store it in the freezer for a ‘sweet-boost’ after a long day! I adore the caramelised pistachios; I usually double the quantity, so I have one portion to mix into the semifreddo and another for sprinkling over. They’re also great as a sweet treat with an espresso!

For the caramelised pistachios:

*(if you like, double quantities for sprinkling or snacking(!) – see note above)

100g pistachios (shelled)

100g caster sugar

A good pinch of flaky sea salt

For the semifreddo:

5 egg whites

200g caster sugar

1 vanilla pod

300ml double cream

30ml cold, strong espresso coffee

*You will need a terrine dish or bread tin, roughly 25cm x 10cm, lined with two or three sheets of cling film – this is vital for getting the semifreddo out later on (leave an excess of cling film for folding over the semifreddo).

  1. Place the nuts on a baking sheet lined with baking parchment. Place in a preheated oven, 180’c (fan), for 10 minutes – put on a timer as they burn easily!
  2. Meanwhile, place the 100g sugar into a wide pan, ideally silver-coloured so that you can see the colour of the caramel as it changes. Shake the sugar about so that it spreads out evenly and place the pan over medium-high heat. Leave the sugar to melt; Do Not be tempted to stir it to help it melt evenly, if you do it will crystallise. You can give it a gentle shake, just no stirring. Watch the colour – you want it to caramelise to a reddish colour.
  3. As soon as the caramel is ready, turn off the heat and pour in the nuts while they’re still hot. Having the nuts hot gives you time to quickly stir them through the caramel without it setting too quickly. Add a generous pinch of sea salt, stirring to coat the nuts completely, then quickly pour on to a lined tray and leave to cool. When set, bash with a rolling pin to break apart the caramelised nuts, you don’t want big clumps but instead individual nuts and halves.
  4. Now you can make the semifreddo. Simply place the egg whites in a bowl and whisk until they are foamy and just forming stiff peaks – be careful not to over whisk. Gradually add the sugar, whisking to create a light meringue.
  5. In a separate bowl, scrape out the vanilla pod and add to the double cream. Whip until it thickens and just begins to leave little ribbons behind the whisk.
  6. Carefully fold in the cold espresso and the pistachios into the cream (If you have doubled the quantities of pistachios, only add half!). Then, gradually fold in the meringue, little by little, trying to retain as much air as possible. Pour the mixture into your prepared dish, fold over the cling film and place in the freezer until it sets (6-8 hours).
  7. To serve, simply turn the semifreddo out of the mould, peel off the cling film and thickly slice on a bread board. Quickly wrap up any leftovers and place in the freezer for a treat at a later date!

Tuesday Treat

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Apple & Coconut Cake

This is a delicious, flourless cake from the queen of baking, Mary Berry. I often find that apple cakes can be too moist and stodgy, but this is not the case with this recipe. The coconut helps to keep the ‘dampness’ of the apple under control, however, it’s flavour is by no means overpowering. In addition, the icing really is the ‘icing-on-the-cake’, making this cake a truly special one!

2 eating apples, peeled, cored and finely diced

Finely grated zest of 1 lemon

Juice of ½ lemon

225g caster sugar

225g butter, softened

200g ground almonds

6 eggs, beaten

½ teaspoon vanilla extract

1 teaspoon baking powder (gluten-free)

2 tablespoons desiccated coconut (plus extra to decorate)

For the icing:

100g butter, softened

200g icing sugar, sifted

3 tablespoons full-fat coconut milk

*You will need a 23cm round, loose-bottomed cake tin with deep sides, greased with butter and the base lined with baking paper.

  1. Put the diced apples in a saucepan, add the lemon-zest and juice and cook, stirring regularly, over a medium heat for 4-5 minutes. Cover with a lid, reduce the heat and simmer for about 15 minutes or until soft. Set aside to cool.
  2. Measure the caster sugar and butter into a bowl and cream together, then add the almonds, eggs, vanilla extract and baking powder, and beat together with an electric hand whisk to combine.
  3. Carefully fold in the cold apple mixture and 2 tablespoons of the desiccated coconut. Spoon into the prepared tin, levelling the top, and bake in a pre-heated oven, 160’c fan, for 45 minutes until golden.
  4. Take out of the oven and set aside to cool down completely before removing from the tin.
  5. To make the icing, measure the butter and icing sugar into a bowl. Mix to combine, gradually adding the coconut milk and a tablespoon at a time and mixing carefully (if it starts to separate add an extra tablespoon of icing sugar).
  6. Spread the icing over the top of the cold cake and sprinkle with desiccated coconut.

Tuesday Treat

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Orange & Cream Cake

This must be the ultimate orange cake. Not only is the sponge moist and full of fresh orange flavour, but it’s topped with the most delicious citrusy whipped cream. And, the real ‘icing-on-the-cake’ is that it’s naturally gluten-free. What’s not to like?!..

260g ground almonds

1 teaspoon baking powder

¼ teaspoon fine sea salt

4 large eggs

120g caster sugar

60ml extra virgin olive oil

Zest of 2 oranges

1 tablespoon freshly squeezed orange juice

1 teaspoon pure orange extract

For the topping:

480ml double cream

70g icing sugar

1 teaspoon pure orange extract

Zest of 1 orange (plus more to decorate)

Orange slices to decorate (optional)

*You will need a 20cm round cake tin, greased and base lined with greaseproof paper.

  1. Whisk together the almond flour, baking powder and salt. Set aside.
  2. In a separate large bowl, whisk together the eggs and then whisk in the sugar, oil, orange zest, orange juice and orange extract.
  3. Add the dry ingredients to the wet mixture and stir together until the dry ingredients are incorporated. Be careful not to over mix.
  4. Pour the batter into the prepared tin and use a spatula to spread it out evenly.
  5. Bake in a preheated oven, 180’c fan, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the cake should be golden brown and pulled away from the sides of the tin slightly.
  6. Let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  7. Meanwhile make the cream topping, add the double cream, icing sugar and orange extract to a bowl and beat together until stiff peaks form.
  8. Once fully whipped, stir in the orange zest.
  9. Top the cooled cake with the whipped cream and decorate with more orange zest and/or fresh orange slices.

Menu Mistress will by away over the next couple of weeks.

I’ll be back with new, delicious recipes at the beginning of June!..

Tuesday Treat

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Espresso, Chocolate & Chilli Cake with Coffee Cream

Chocolate and coffee – say no more!.. Yes, this is a recipe for keeps. The cake is wonderfully moist; it will sink a little as it cools, so don’t expect a pretty-looking cake, however, all is forgiven with your first, delicious bite! Don’t be put off by the mention of chilli, it’s not a spicy cake, the chilli just gives the chocolate flavour more depth. The addition of the coffee cream makes this cake exceptional (you may want to double the quantity of the cream!). Have I sold it to you?!..

3 tablespoons plain flour (gluten-free if required), plus extra for the tin

250g dark chocolate (I use Lindt Excellence 70% Cocoa Dark Chocolate)

250g salted butter, softened and chopped, plus extra for greasing

1 tablespoon instant espresso powder

2 red birds-eye chillies, deseeded and finely chopped

¼ teaspoon chilli powder

6 medium eggs

4 tablespoons brown sugar

175g caster sugar

½ teaspoon cream of tartar

4 tablespoons ground almonds

Cocoa powder to serve

For the Coffee Cream:

300ml double cream

1 tablespoon instant espresso powder

  1. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.
  2. Melt the chocolate and butter together over a pan of simmering water. Once melted, whisk together until smooth and add the espresso powder, chillies and chilli powder.
  3. Whisk the egg yolks with the brown sugar and caster sugar, either in an electric mixer or with an electric hand whisk, for 5-10 mins until thick and pale.
  4. In a separate bowl, using a clean whisk, beat the egg whites and cream of tartar until soft rounded peaks form.
  5. Pour the chocolate mixture onto the beaten yolks and sugar, and gently mix until smooth. Add the almonds and flour and mix again. Spoon the egg whites into the chocolate mixture and gently fold together. Pour the batter into the prepared tin and bake in a preheated oven, 160’c fan, for 40-45 mins until the cake is set but with a slight jiggle in the centre. (If the cake is starting to brown too quickly, cover with a piece of baking parchment.
  6. Leave to cool in the tin – it will sink a little as it cools.
  7. Meanwhile, whisk the cream and espresso powder until soft peaks form.
  8. Remove the cake from the tin, slice and serve with a generous dollop of coffee cream and a dusting of cocoa powder.

Tuesday Treat

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Raspberry & Pomegranate Roulade

Any roulade is a favourite dessert of mine, however, this one is particularly good! The cream filling is cut with Greek yoghurt, in addition there’s the fresh zing from lemon zest and the tartness of raspberries and pomegranate seeds. With added ground almonds, the meringue roulade is slightly more cake-like but still very light. Like all roulades this is best eaten fresh!

4 large egg whites

225g caster sugar

50g ground almonds

1 teaspoon lemon juice

1 teaspoon cornflour

For the filling:

350ml double cream

160g strained full-fat Greek-style yogurt

Finely grated zest of 1 unwaxed lemon

2 teaspoons lemon juice

1 teaspoon vanilla extract

2 tablespoons icing sugar, plus more to dust

100g raspberries

130g pomegranate seeds

For the topping:

1-2 tablespoons shelled, unsalted pistachios, roughly chopped

*You will need a 30x20cm Swiss roll tin, lined with baking parchment (alternatively you could draw a rectangle, 30x20cm, on piece of baking parchment placed on a baking tray).

  1. Place the egg whites in a large bowl and whisk to soft peaks. Slowly add the sugar, whisking in a few tablespoons at a time until it has all been used up and you have stiff, glossy meringue. Gently fold in the almonds lemon juice and cornflour.
  2. Spoon the meringue into the prepared tin and use a spatula to smooth out.
  3. Bake in a preheated oven, 150’c fan, for 30 minutes, until firm on top and slightly golden.
  4. Meanwhile tear off another piece of baking parchment of the same size and lay it on a clean work surface – you’ll need this to roll the meringue when it’s cooked.
  5. Whisk the cream, yogurt, lemon zest, lemon juice, vanilla extract and icing sugar in a bowl to a thick cream. Place half the berries in a bowl and use a fork to mash, to create pools of juice.
  6. When the meringue is cooked, turn it out onto the fresh piece of baking parchment you prepared earlier. Gently peel off the parchment from the base of the meringue and leave to completely cool (this will take about 10 minutes).
  7. When the meringue is cold, spoon the cream over it, reserving a couple of tablespoons for decoration. Sprinkle over most of the pomegranate seeds, reserving 2 spoonfuls for decoration, and scatter over the whole raspberries and crushed berries, swirling the juices with the end of the spoon so that you have bright pink streaks running through it.