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Rhubarb, strawberry chocolate streusel sponge


INGREDIENTS:

3 eggs

140g caster sugar 

65ml sunflower oil

60ml fresh cream, room temperature

170g plain flour*

55g cacao powder

2 tsp baking powder 

2 tsp vanilla extract

pinch of salt

100g chopped fresh strawberries, 1 finely sliced rhubarb stick 

* for gluten free option you can replace regular flour with 140g rice flour, 30g oat flour, 1/4 tsp xantam gum; for wheat free use 170g white spelt flour

 

For chocolate crumble:

80g unsalted butter, melted

150g plain flour*

25g cacao powder

60g icing sugar

20g chocolate chips

* for gluten free option use 120g rice flour and 30g oat flour; for wheat free option use 150g white spelt flour

 

DIRECTIONS:

Line 20x20cm square baking tin with parchment paper,...

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Strawberry Cloud Chocolate Cake


INGREDIENTS:

125g plain or spelt flour* 

45g cacao powder

200g soft brown sugar

120g sour cream

130ml hot coffee ( 2 tsps instant coffee dissolved in 130 boiling water )

60ml oil

1 egg

1,5 tsp baking powder

1/4 tsp soda

1,5 tsp vanilla extract

Pinch of salt

* you can replace regular flour with 100g rice flour 30g oat flour, 1/4 tsp xantam gum

 

For the Strawberry Yoghurt Cloud

400g frozen strawberries

4 tbsps white sugar

400g plain yogurt

12g gelatine plus 6 tbsps cold water

 

DIRECTIONS:

Line 23cm round baking tin with parchment paper, bottom only.

Pre-heat the oven to 175°

Sieve flour, cacao powder, baking powder, soda, add salt and set aside. Place sour cream, egg,...

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White Chocolate, Coconut & Lemon Squares


INGREDIENTS:

200g soft butter, cubed

5 large eggs

170g caster sugar

160g rice flour*

40g ground almond*

2tsp baking powder

100ml cream

lemon juice and zest of 2 lemons

*you can replace rice and almond flour with 200g of regular ap flour or white spelt flour

 

For the White Chocolate & Coconut Cream

200g white chocolate

200ml whipping cream

200g desiccated coconut + 50g for decoration 


DIRECTIONS:

24cm x 24 cm baking tin, bottom and sides lined with parchment paper. Preheat the oven to 180°

For the cake:

All ingredients need to be room temperature. Sieve rice flour and baking powder into a bowl, add ground almond. In a separate bowl cream soft butter for 3 minutes. Start adding...

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Salted Pistachio & Brown Butter Brownie


INGREDIENTS:

220g dark chocolate (70% cacao, costa rican would be best)

130g unsalted butter

3 eggs

100g caster sugar

80g dark muscovado sugar

60g rice flour*

60g ground almonds*

20g cacao powder 

1tsp baking powder

2tsp vanilla extract

250g salted pistachios

Sea salt 

DIRECTONS: 

Line 22cm round baking tin with parchment paper, bottom and sides. Preheat the oven to 180°

Brown the butter - place the butter in a heavy bottom pot and keep over medium heat until it starts bubbling, reduce the heat and keep it simmering over small heat for about 5 minutes until it browns. Add chocolate, stir and remove from the heat. Leave the chocolate for a few minutes to let is melt and...

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Spiced Pear & Rum Chocolate Cakes


INGREDIENTS:

For the chocolate muffins:

80g milk chocolate, chopped ( high percentage is best for this recipe, 40% and over )

60g dark 70% chocolate, chopped ( Costa Rican )

110g unsalted butter

90g soft brown sugar

160g almond

5 tbsp rum

1tsp baking powder

1 medium pear

 

For cardamon sugar:

1tsp sugar

1/2tsp cinnamon

1/4 tsp cardamon

1tsp butter, melted

 

METHOD:

Pre-heat the oven to 180°, line 12 muffin tin with muffin cases or butter the tin and dust with ground almond.

Melt butter, chocolate and sugar over very low heat. When the mixture is smooth, take of the heat and add egg yolks, mix them well until the mixture is smooth and glossy. Add almond, rum, and...

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