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…)

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