Archive of ‘Baking’ category

Streusel Topped Apple Brioche

streusel topped apple brioche

I lost all form of self-restraint when I baked this ( not that I had much to start with). I was incapable of going into the kitchen without gobbling down a slice it was so incredibly moreish. I got through nearly half of the loaf by myself in a day, and it is not a small loaf… I justified this gluttony by telling myself that the apples counteract the butter…right?! (more…)

Cherry Cakes

Cherry Cakes

I am always on the lookout for recipes that use up egg whites as I hate to waste them and after making blackberry ice cream the other day I had four whites leftover that needed to be used. These cherry cakes were perfect. They are made using a slightly odd method, meringue is stirred into batter that is made with the addition of natural yoghurt, but it results in a very light, delicate, moist cake and also helps prevent the fruit from sinking. (more…)

Blackberry Upside-Down Cake

Blackberry upside down cake

I was out walking Ringo whilst visiting my parents in West Sussex last week, lamenting that I hadn’t had the foresight to bring along a container so that I could pick blackberries when I realised that an unused dog-poo bag would do nicely. I managed to pick over a kilo of berries there were so many; but then I had to decide what to do with them all! I chose to make three things to use them all up, this cake was the first. (more…)

Raisin and Amaretto Financiers

Raisin and Amaretto Financiers

One of the problems with making your own ice cream is what to do with all the leftover egg whites. Meringue is the obvious option but I am not a massive meringue fan and although I have never had any problems making it in the past, with the crappy oven I currently have I just can’t seem to get the temperature right for meringue; it goes from being too hot so that it burns, to too cold so that it doesn’t cook at all, with no middle ground or temperature sweet spot. (more…)

Toscakaka (Swedish Caramel Almond Vanilla Cake)

Toscakaka

 When I am bored, I bake. Earlier on in the week I was in one of those moods where I just don’t know what to do with myself when I realised that it had been far too long since I last made a cake; I wasn’t in the mood for something fussy, or iced, or complicated. I wanted a simple, rustic, hearty cake, this fit the bill exactly. Toscakaka is a traditional Swedish cake comprised of a light, buttery, moist vanilla sponge topped with an addictive, gooey, crunchy, caramel almond praline. It is delicious with coffee, but equally good served warm with some vanilla ice cream. (more…)

1 12 13 14