The Apple (Tart) Of My Eye

Posted on by foodamazers

Recipe in this post:
FRANGIPANE APPLE TART
(serves 8)

Frangipane Apple Tart

(320g shortcrust pastry; 4 apples; 2 tbsp sugar; 200g custard; 60g almond flour; 2 tbsp ground cinnamon)
– for a single serve like this, divide all quantities by 8 –
  1. Dice one apple (or two, if quite small) and gently pan-fry on a butter-greased pan with the sugar, only for a couple of minutes, till they soften and start to glaze. Let them cool down.
  2. Meanwhile, make the frangipane, mixing together custard, almond flour, and ground cinnamon in a bowl.
  3. Stretch the shortcrust pastry to your tin size (I used a squared tin, 23 cm side), leaving about a border 1.5 cm tall, in order to create the edges of the tart. Dock the pastry base with a fork. Add the cooked apple to the frangipane and cover the pastry base with this mix.
  4. Slice the rest of the apples as evenly as possible and place over the frangipane mix. You can arrange them either by length to recreate a visual effect similar to Hasselbacken potato, or layer the apple slices like I did in the single serve tart, pictured above.
  5. Bake in hot oven at 180°C fan (400°F) for about 26 minutes–the tart is ready when the pastry is golden. Finish off with an additional sprinkle of ground cinnamon and even some lemon zest.

This is such an easy recipe, fast, and a guaranteed success. This tart is fun to assemble and the apple slices’ decoration offers a great chance to express one’s creativity. You should try this at home!

Frangipane apple tarts are now a staple at home and at the deli in Camden (The Camden Grocer) where I am working and cooking as their food consultant. If you are passing by the Market, don’t be shy and come get yours!

Rootin’ for my Carrot Cake

Posted on by foodamazers

Recipe in this post:
CARROT & CINNAMON CAKE with toasted pecan nuts and mascarpone buttercream
(serves 12+)

Carrot Cake

(450ml vegetable oil; 550g sugar; 5 eggs;
400g flour; 2 tsp bicarbonate of soda; 1/2 tsp salt; 2 1/2 tsp ground cinnamon;
525g grated carrots; 100g pecan nuts; zest of 1 orange)

Buttercream

(100g butter; 150g icing sugar; 150g mascarpone; 200g cream cheese)
  1. Warm up the oven to 160ºC fan (350ºF). While it gets to temperature, put the pecan nuts inside with a pinch of salt and sugar for about 10 minutes; let them cool down once done.
  2. Mix the vegetable oil, sugar, and eggs in a large mixing bowl until you obtain a smooth mix. Add the flour, soda bicarbonate, salt, and ground cinnamon to the mix, keeping it as smooth as possible. Grate the carrots over the mix, add the toasted nuts and the zest of 1 orange. Pour the mix inside a lined round tin (26 cm/10″ diameter).
  3. Bake in hot oven at 160°C fan (350°F) for 1 hour 20 minutes. Let cool down outside the oven inside the tin for about 10 minutes and then another 10 minutes without the tin.
  4. Prepare the buttercream: mix the softened butter with the sugar first, add mascarpone and cream cheese (if you haven’t got access to mascarpone, you can use 350g of cream cheese), and place in two piping bags in the fridge to chill–you can do this operation while the cake bakes and cools down.
  5. Slice the cake horizontally into two discs. Use one of the two buttercream piping bags to cover the bottom disc, cover with the second disc, and decorate the latter with the second piping bag of buttercream. I also add a thin rim of 1 freshly grated carrot on the edge to complete the decoration.

The first time I wrote this recipe, I was nervous about the feedback, because here in UK you can never go wrong with a carrot cake, as long as it is perfect! I first tested it with a few friends who grew up in West London and had carrot cake often enough to judge every aspect of it, mercilessly. Luckily, my cake passed the test with full marks.

With this recipe, the cake is moist yet with a good spongy bite. You can feel the carrots’ texture, as they are grated fresh into the mix. The pecan nuts are well balanced and add that yummy crunch here and there in the dough, while the cinnamon and orange perfumes intertwine in the nose. My Italian-tainted buttercream, made with a part of mascarpone, was also happily received, and it does work well without any vanilla, just the way it is. Try the recipe and let me know! Success is guaranteed!

SWEET TREATS: CHOCOLATE CREPE CAKE

Posted on by foodamazers

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Recently I have become a great fan of pancakes and crepes. When I was a child we would always make sweet crepes for Fridays or as Saturday snack. My mum never liked making them as it takes ages. So I was usually the lucky one to spent at least an hour watching golden crepes and perfecting my ‘flipping’ technique. But somehow I enjoyed it, and it has it’s perks of eating hot pancakes when no-one is watching. After all I love a fresh hot crepe on it’s own.

So this year on Pancake day I decided to make a chocolate crepe cake. There are so many ways on how to make them thought. But I settled for a simple recipe from my mum. Because obviously she knows best! Chocolate make it really hard to guess if the pancake is cooked and when it starts to burn. So it took me about 5 pancakes to figure out when I need to turn and not to leave the second side on for too long.

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Chocolate Crepe Cake
(serves 6-80)
Ingredients
1 l milk
440 g plain flour
4 eggs
50 g cocoa powder

700 ml whipped cream
70 g raspberry jam
150 g dark chocolate
150 ml double cream

Sieve the flour and cocoa to break all the lumps and them mix well with milk and eggs. Leave the batter to stand ideally for an hour or 2 in the fridge. Heat up a small frying pan with a few drops of oil. Pour one ladle of batter and spread evenly over the surface of the pan. Turn the crepe over once the edges are coming away from the pan. Each pancake takes about 2 minutes to take but be careful not to burn as batter is dark already. Leave each pancake to cool before putting on top of each other so that you don’t trap too much moisture between them. Once all pancakes are done you are ready to whip the cream.

Spread the cream over each pancake and spread jam after every 5 pancakes. Once all pancakes are stacked up, spread the rest of the cream over the sides. Place a plate on top and leave in a fridge for a few hours or overnight.

For chocolate ganache, bring double cream to boil and then pour over dark chocolate. Leave it to melt and mix well together to dissolve all the lump. Spread the chocolate over the cake and leave to set for about an hour.

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by Maria

Sweet Treats: Naked Raspberry & Chocolate Cheesecake

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I have been neglecting the blog recently. And this is due to my oven being broken and also spending way too much time outdoors. This summer has not been very hot but then I guess I am getting used to the English mild temperatures. Unfortunately my oven decided to give up on me and it seems to be on a mission to wreck every cake I make. So let’s keep the fingers crossed for the engineer to fix it up really quickly.

On the other hand I found a new yummy recipe for an unbaked cheesecake. I have been experimenting a bit with fresh fruits. I know raspberries and chocolate are a superb combination and so I have tried to mix them into the cheesecake. First, I thought it would be a great idea but then I realised that raspberries have fallen apart very quickly and therefore they got a bit lost in the mixture. So I decided to place raspberries on the biscuit base and to keep them intact. I was delighted that the raspberries did not get crushed. But I quickly realised it is not so easy to spread the chocolate on top of them. However the final cheesecake looked really lovely and tasted delicious.

This cheesecake is very rich and the best way it to keep it chilled. I would strongly recommend to take it out of the fridge about half an hour before serving as it is much easier to cut. Also I prefer to eat it at the room temperature.

Sweet Treats: Raspberry & Chocolate Cheesecake (serves 8-10)

Ingredients
170 g digestive biscuits
35 g melted butter
1 tbsp golden sugar
350 ml double cream
200 g soft cream cheese
40 g icing sugar
300 g dark chocolate
200 g fresh raspberries

Line the sides of 9 inch cake tine with baking paper, preferable one with high sides. Brush the side of the tin with melted butter in case the paper does not want to hold on the sides . Crush biscuits with the rolling pin, until they become breadcrumbs. Then mix with golden syrup and butter. Press the crushed biscuits to the cake tin and level out, then leave in the fridge to set.

Place washed and dried raspberries on top of the biscuit base.

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Melt the dark chocolate over the boiling water and set aside to cool. Whip the double cream until it thickens, then add icing sugar and cream cheese. Finally add cooled chocolate to the mixture and mix well. Once all the chocolate is incorporated with the cream, transfer the mixture to the tin and spread carefully over the raspberries.

Leave the cheesecake to set in the fridge for at least 4 hours before serving.

by Maria

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Sweet Treats: Cherry&Chocolate Cake

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I love cakes and especially chocolate ones. Most of the time I am a bit disappointed with the shop bought ones. They tend to be far too sweet and a little bit too much for me. Sometimes it is the use of the buttercream that puts me off the cake completely. I am a great fan of cream and that is probably why most of my cakes are based around double cream rather than buttercream. It is much quicker and less of a hassle to whip the cream.

I also watch my sugar intake and therefore less sugar I can use and eat the better. You are probably shaking your head as cream is much heavier. But I am also a firm believer that small portions of deliciousness are just fine 😉
Cherries are just coming to season and they go very well with dark chocolate. I have made this cake for my friends ages ago. And they really enjoyed it. I like using a regular whisk rather than electric. Cream can be very temperamental and it only takes a couple of seconds to over-whisk it, and the cream will start to separate. It is useful to also consider that spreading cream over the sponge will work as whisking. So the best is to stop whisking while the cream is still liquid.

Sweet Treats: Cherry and Chocolate Cake (serves 6-8)

For Chocolate Sponges
175 g salted butter, plus 10 g for greasing
75 g dark chocolate
300 g plain flour
375 g golden caster sugar
25 g cocoa powder
1 tsp bicarbonate of soda
2 medium eggs
200 g buttermilk
100 ml boiling water

200 ml of double cream
150 g cherries
2 tbsp morello cherries jam

For Chocolate ganache
100 ml double cream
100 ml dark chocolate

Heat the oven to 180°C/160°C fan/mark 4. Grease with butter and line two 8-inch cake tins. Boil the kettle with water. Put chocolate, broken in small pieces, and butter into a small pan, then heat gently and continuously stir until melted. Mix flour, sugar, cocoa, and soda bicarbonate together with a pinch of salt in a bowl. Whisk the eggs and buttermilk until lighter in colour then add to the flour mixture together with melted chocolate. Add 100 ml of boiling water and whisk preferably with electrical whisk, until the mixture is lump free.

Divide the cake mixture into two tins and bake in the oven for 20 minutes. Check with a skewer towards the end of baking time. Cake is ready once the skewer comes out clean. Take both sponges out of the oven and allow to cool down before decorating.

Pit cherries with a cherry pitter if you have one. And cut into halves. Spread the jam over the first sponge and place some of the cherry halves. Spread the whisked cream over. For the chocolate ganache, pour the double cream into a heavy based pot and bring slowly to boil. Pour over the chocolate and allow to melt the chocolate. Once ganache is all melted, pour third over the cream on the first sponge. Place the second sponge on the top and pour the rest of the ganache. Place the rest of the cherries over the ganache. Allow the cake to stand for about 2 hours until ganache hardens a bit. You can also place the cake to the fridge to speed up the process.

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by Maria

Sweet Treats: Blueberry Tarts

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As you probably noticed tarts are somehow my favourite desserts to make. If I am lucky they look and also taste lovely. I am very lucky that my friend has some mini tart tins I could use.

This time I decided to up pastry leftovers I had. It was not enough to make another large tart, I thought, so I made four small ones instead. The decorating was no rocket science as I still had some blueberries in the fridge. And so in the end I managed to make rather cute looking blueberry tarts with a bit of a passion fruit syrup.

I have learnt a few tricks since working with a shortcrust pastry. Never push pastry with a rolling pin to stretch it. Just roll it out with sharp but short strokes. Pastry sometimes crumbles a lot but be patient and it will eventually work. When blind baking always ensure the pastry is crispy and has sort of a biscuity texture before removing the baking parchment with the beans. And once the pastry is turning nicely golden it will be lovely and dry when filled with the cream.

Sweet Treats: Blueberry Tarts with a Passionfruit Syrup

For the pastry
200 g plain flour
100 g cold unsalted butter, cut into cubes
2 tbsp cold water

For the filling
100 ml double cream
4 tbsp passion fruit syrup
250 g blueberries

For the pastry, rub the butter, with your fingertips, into the flour to create a breadcrumb texture. Shake the bowl every now and then to allow large lumps come to the surface. Once the texture is fairly even sprinkle a little bit of water and work the dough with a round end knife until it come together. Bring the dough together with your hands and tip on a surface. Sprinkle the surface with a bit of flour, this will make it easier when rolling the pastry. Sprinkle a bit more flour on the rolling pin and roll the pastry to about 1 mm thickness. Cut the pastry to a slightly larger size than each tin  and lay carefully over each tin. Press the dough into the wrinkled corners of tin using your fingers. Chill for about 20 minutes.

Heat the oven to 200 C/180 C fan/ gas 6. cover the pastry with a baking parchment sand fill with baking beans. Blind bake for about 10 minutes and then without the paper for another 5-8 minutes. Take out of the oven once golden in colour and allow to cool down. Trim the edges with a sharp knife to cut the overhanging pastry.

Whip the double cream until it is about to thicken and then spread over each pastry shell. Spread some of the passion fruit syrup over each tart. Or if you prefer whip the syrup with the cream. Place blueberries in circles starting with  the outer circle. And finally sprinkle a little bit of icing sugar on top.

by Maria

Sweet Treats: Strawberry&Cream Cake

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When I think of an early summer I am always reminded of strawberries. They are the first tempting taste of those lovely warm evenings. The gorgeous bright red colour is perfect for the summer and it just gives us a light hint that spring is slowly coming to an end.

Ideally strawberries should be collected in late May or June to ensure they had enough time to develop its full fruity flavour. I still remember impatiently grabbing first crop in my parent’s garden. We had mostly forest strawberries that are much smaller and taste very different from the perfect shop bought ones. But the advantage was that they took less time to ripe and their taste was much stronger. However cooking with these little treasures was not an option. Well I guess it would be if we ever left them alone. But we had a perfect excuse of ‘protecting’ them from evil snails.

My mum always made some strawberry jam and the making of it made our house smell like fairytale. She loved leaving big pieces of strawberries so that we had juicy chunks mixed with delicious sweet and sticky juice. Later she admitted to us that she just didn’t fancy chopping all the fruits. Apparently she found it far to tedious.

This cake is very simple and takes only and hour or so to make. The sponge itself is a basic Victoria Sponge recipe. I love the combination of rich cream with fruitiness of the strawberries and delicious vanilla sponge. You can also add some jam if you wish to sandwich the two sponges.

Sweet Treats: Strawberry&Cream with Vanilla Sponge Cake (serves 8-10)

4 medium eggs
225 g softened unsalted butter
220 g self raising flour
220 g caster sugar
2 tsp baking powder
1 tsp vanilla essence

200 ml double cream
2 tbsp strawberry jam
1 packet of strawberries (about 200 g)

Preheat the oven to 180° C/150° C fan. Grease the 2 sandwich tins with butter and dust with flour, or with greaseproof paper.

Whip the softened butter with sugar until pale, and then add eggs, and the rest of the ingredients. Mix until combined. The mixture should be light and easy to spread. Do not over-mix as that would stop sponges from rising. Fill both tins with roughly the same amount of the mixture and place in the oven next to each other.

Leave to bake for about 20-25 minutes. You might need to rotate your tins in the oven to allow an even bake. Check the cake after about 20 minutes and test with a toothpick. if the toothpick comes out clean then sponge are done. Set aside to cool for about 5 minutes. Then release both sponges from the tins and leave to cool on the side, preferably on a cooling rack if you have one.

Whip the double cream until it is just about to start to thicken. Then spread over both sponges. If you wish you can also spread strawberry jam over the bottom sponge. Place some of the sliced strawberries on the top of the sponge and sandwich both layers together. Scatter the rest of the strawberries on the top of the cake and dust with icing sugar.

by Maria

Sweet Treats: Rhubarb Tart

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I was thinking recently that I have never tried to bake or prepare rhubarb. This is such an lovely ingredient and still I was never even tempted to try. However this time, I realized that rhubarb is actually in season, as I stood in the veg and fruit section in one of my local shops. So I grabbed a packet and decided to make a tart for my friends as they were coming for lunch in a couple of days.

When I make tarts I always prepare my own pastry. I used the shop-bought one a couple of times and I must admit it is an easy option. But I just love making it myself. It is not so difficult and you can most definitely spot the difference in the texture and also in the overall taste. My hands are usually very cold and this is very useful when working with butter. Some recipes suggest to use food processor when starting the breadcrumb process but I prefer to do it myself. In this way I get a better feeling on how much more liquid is needed and how the pastry is binding together.

Rhubarb itself is super easy to prepare. I bought the forced rhubarb which was unfortunately more green than lovely pink colour. But once cooked the colour became paler and lighter. I was unsure whether the round tin will work when arranging the stalk. But then I figured out the way of placing each segment without breaking it too much.

Sweet Treats: Rhubarb Tart (serves 8)

450 g rhubarb, trimmed and cut into 13 cm long batons
1 tsp vanilla essence
50 g caster sugar
juice form 1/2 lemon

For pastry
225 g plain flour
20 g ground almonds
2 tbsp icing sugar
140 g cold unsalted butter
1 egg yolk

For creme patisserie
250 ml milk
2 egg yolks
2 rbsp caster sugar
1 tbsp cornflour
1 tbsp plain flour
50 ml double cream

Put sugar, vanilla essence and lemon sugar with about 300 ml water in a wide pan or casserole and bring to boil over the low heat. Once the sugar is dissolved add the rhubarb batons and ensure that rhubarb is covered with the liquid. Leave to simmer for about 5 minutes. Then take from the heat and allow to cool. Keep the rhubarb in the sirup for another 1 hour or up to 1 day.

For the pastry, mix butter and flour with almonds and sugar in a bowl. Use your fingers to break the chunks of butter and to create breadcrumb texture. Stir the ingredients every now and then to allow large chunks come to the surface. Then add egg yolk and dribble of 1-2 tbsp cold water. Knead the pastry briefly to allow all ingredients come together and to form a dough. Wrap in cling film and allow to chill for 30 minutes in the fridge.

For creme patisserie, place milk and vanilla essence on the hob and bring to boil on a medium heat. Whilst milk is coming to a boil, whisk the egg yolks and sugar together with flour in a bowl, until pale and light. Pour the hot milk whilst whisking the eggs mixture. Place the mixture back on the medium heat (in a clean pan) and stir continuously until it becomes thick and covers the back of the spoon. Be careful with the heat at this stage, as creme is very likely to stick and burn at the base of the pan. Scrape the creme into a bowl and cover it to prevent the skin formation. Chill for 1 hour and up to 2 days.

Roll out the pastry to about 1-2mm thickness  and line the tart tin. Press the pastry into the flute edges of the tin and ensure it is also overhanging the edges of the tin. Chill for another 30 minutes. Heat the oven for 200 C/180 C fan/ gas 6. Line the pastry with a baking parchment and place baking beans on top. Blind bake for 20 min and temvoe the baking parchment. Then bake for another 6-8 minutes until pastry is golden and dry. Whilst pastry is still hot trim the edges of the tin with a sharp knife. Cool in the tin.

Remove the rhubarb from the syrup and set aside. Then bring the syrup to boil until it becomes thick and sticky. Leave on the side to cool down.

Whisk the cream until stiff and carefully fold in the creme patisserie. Fill the pastry case with the creme patiserrie and smooth the surface. Then line the rhubarb on the creme and ensure the whole surface is covered with the rhubarb. Glaze the tart with the rhubarb syrup and chill for 30 minutes.

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by Maria

Sweet Treats: Chocolate & Banana Bread

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I was never keen on banana bread. There was something about the colour that I somehow didn’t find attractive. Then, one day, I found a chocolate banana bread recipe with delicious streusel topping. The texture of moist and rich banana bread with crunchy and nutty topping works really well. It is such a perfect combination! I have made this recipe so many times and for so many of my friends. I hope also you will enjoy it and remember to cut the loaf into thick slices, otherwise you’ll blink and it’ll be gone…

Ever since I was a child I loved my chocolate custard dessert with bananas. To my nan’s surprise–or disappointment–I kept ordering it as my birthday treat. She was fairly unimpressed by the simplicity of it, but I still preferred it to fancy, glittery and colourful fruit iced sundae.

Bananas are a delicious fruit once they are ripe enough. On top of their unique taste, you also get a huge vitamin B6 and magnesium boost. But only a relatively small portion of potassium in comparison to apricots. They are ever so popular as an addition to smoothies as their lovely sweetness works well even with kale. Fun fact of the day: they are botanically classed as berries!

Sweet Treats: Chocolate & Banana Bread (makes 2 loaves)

For the banana bread
100 g dark chocolate
150 g unsalted butter, softened
175 g caster sugar
3 eggs
175 g self-raising flour
1 tsp baking powder
25 g cocoa powder
2 large bananas, mashed

For the streusel topping
25 g unsalted butter
2 tbsp plain flour
1 tbsp demerara sugar
2 tbsp ground almonds, or any other nuts

Preheat the oven to 180°C (160°C fan/gas mark 4). Line two loaf tins with baking parchment or grease with butter and dust with flour.

For streusel topping, rub the butter into the flour and then mix with the demerara sugar and nuts.

Melt the chocolate over simmering water and set aside to cool down. Whisk the softened butter with sugar until pale and fluffy in texture. Gradually add whisked eggs and continue whisking until well mixed. Carefully fold in the flour with a large spoon and then the chocolate. Lastly, add mashed banana to the mix and chocolate. Mix well and divide the mixture into the two tins. Sprinkle the struesel topping on each loaf and put into the oven. Bake for 45 minutes until a skewer comes out clean once inserted into the loaf. Place both loaves on the cooling rack. Enjoy with a lovely cup of tea.

by Maria

Sweet Treats: Raspberry&Chocolate Macarons

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These macarons came as an inspiration from watching far too many videos on Instagram. Working with chocolate can be rewarding but also pretty damming. Chocolate is very temperamental and needs to be very liquid when doing the straight lines. I had a real problem to transfer it from a bowl into my piping bag. But I found the easiest way was to put the piping bag into a high glass and wrap the end of the bag around the edges. This way I could use both hands, one to hold the bowl and another to scrape chocolate with spatula.

I like to sandwich my macarons with light filling if possible. The shell itself is fairly sweet so I usually try to find a way to avoid adding more sugar into the filling. Double cream is very easy to get in any of the shops and I think it works very well. But feel free to use whipping cream if you prefer.

Although I had to work this weekend, somehow I managed to find enough time and to pop to my favourite bookshop on Saturday. Waterstones at Piccadilly has an excellent selection of books and I was salivating over a number of patisserie books they had. No matter how many books I buy, I could still spend most of my monthly wages just on cookery books and random utensils for the kitchen. Unfortunately for my credit card, I even took pictures of books that will need to be purchased soon, very soon. I believe this matter is urgent….

Sweet Treats: Raspberry&Chocolate Macarons (makes 18)

For the macaron shells
95 g egg white
75 g caster sugar
152 g icing sugar
123 g ground almonds
pink food colouring (preferably gel)

For the filling
200 ml double cream
2 tbsp raspberry jam

For the decoration
35 g dark chocolate

Whisk the egg whites until stiff. Add the caster sugar gradually while you are whisking the egg whites. Add a small bit of food colouring to the meringue. Mix thoroughly and add more colouring if needed. Sift flour and icing sugar in a separate bowl and add ground almonds. Slowly fold the flour mixture to the egg whites and be very careful not to over-mix.

Transfer the mixture to a piping bag and pipe onto a baking sheet. Drop the baking tray on a flat surface to allow air bubbles to come out. Allow to stand for 10-15 minutes until the surface of each macaron is no longer sticky when you touch with your finger. This allows the macaron to rise evenly when baking. Preheat the oven to 170°C/150°C fan/mark 4.

Put into the oven for 10-13 minutes. Keep checking during the baking as you might need to rotate the tray to allow an even bake. Once baked, allow to cool down, then transfer from the baking sheet. If macaron shells are too sticky, it means they need a bit longer in the oven.

For the filling, whisk double cream until it is about to thicken. Then add raspberry jam and transfer to the piping bag. Pipe a small amount of the filling on one of the shells and sandwich together.

Melt chocolate in the microwave for 20-30 seconds until all melted. Transfer to the piping bag with a very fine round nozzle. You can practice your first lines with chocolate on the board. Place macarons all together on the board and pipe chocolate by making quick movements from tip to bottom of the tray. Chocolate needs to be fairly liquid so that the lines will be as straight as possible. Allow to set for about 20 minutes and then place the macarons into the fridge.

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Macarons need to ‘mature’ for at least 24 hours. Or in other words they taste better on the third day.

by Maria