Top

Archive | Recipes

Pinterest challenge: raw berry burst cheesecake

Raw Berry Burst Cheesecake recipeWe called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can't skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). Raw Berry Burst Cheesecake recipeRAW BERRY BURST CHEESECAKE adopted from Pure Ella

(for the base)

  • 100g walnuts
  • 110g raisins
  • 3 tbsp water

(for the middle layer)

  • 250g cashews
  • 120g extra virgin coconut oil (important to get a quality one for the taste)
  • 160ml agave nectar

(for the topping)

  • 260g mixed berries (I used frozen ones)

1. First, soak the cashews for 4 hours or more in the fridge, or overnight.

2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy.  Raw Berry Burst Cheesecake recipe 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping.Raw Berry Burst Cheesecake recipe 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).Raw Berry Burst Cheesecake recipe5. When ready leave it to defrost it for 30 min before cutting it into squares. Raw Berry Burst Cheesecake recipe Raw Berry Burst Cheesecake recipeEnjoy!

Rasa xoxo

0

Courgette and goat cheese blinis

Courgette and goat cheese blinis recipe This is another of my favourite breakfast at this moment (or lunch depending on when I have more time). I would say it's healthy, unless you label fried things and diary are unhealthy. I love eating these little blinis with salmon as it works really well together :). But you of course are welcome to experiment!Courgette and goat cheese blinis recipe COURGETTE & GOAT CHEESE BLINIS 

Serves 2

  • 1 medium courgette, grated
  • 125g goat cheese
  • 2 eggs
  • 2tbsp flour
  • salt and pepper to taste

1. Place all the ingredients into a measuring jug or a bowl and mix everything to combine.Courgette and goat cheese blinis recipe 2. Heat up the oil and then spoon the mixture into the frying pan. Wait long enough so the blinis are set on the top and then carefully flip them to fry the another side. Courgette and goat cheese blinis recipe 3. Serve warm with yogurt (or creme fraiche if you are feeling noughty) and dill. Courgette and goat cheese blinis recipe Enjoy!

Rasa xoxo

0

Taste like peppermint crisp tart (for South Africans out there!)

This Mint chocolate cream tart taste like South African treat, peppermint crisp tart When I lived in London my South African friends have introduced me to peppermint crisp tart that I fell in love from the first taste. Now when I moved to Bedford I don't have that many opportunities to have this yumminess for dessert. Thats when I thought I could make it myself, although I knew that some ingredients can only be found in South African shops (which we have none here). This is what led me to make a similar tart that uses ingredients which can be easily found in my local Tesco (or any other supermarket).

The results? I was amazed myself, it tasted exactly the same (as far as I remember)! The only imperfection was that it was very loose as the cream did not hold it's shape when cut. Originally South African peppermint is made in the dish and layered with biscuits, but I wanted to make it cheesecake style so it could hold the shape on it's own (obviously I failed on that). Try it for yourself, just be warned it taste really rich so it is better consumed in small portions ;-).This Mint chocolate cream tart taste like South African treat, peppermint crisp tart MINT CHOCOLATE CREAM TART

  • 200g nice biscuits
  • 100g butter, melted
  • 500ml whipping cream
  • 200g mint crisps
  • 375 g caramelised condensed milk (a tin)
  • mint leaves for decoration

1. First make the base. Crumble the biscuits by hands or with the hand food processor. Combine the crumbs with melted butter and spread it onto the bottom and sides of lined spring form. Place it into the fridge for an hour.  This Mint chocolate cream tart taste like South African treat, peppermint crisp tart2. Meanwhile make the cream filling. Whip cream until it is just starting to thicken. Add caramel and grated mint crisps and mix.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart 3. Spoon the filling onto the biscuit base and place the tart into the fridge to set overnight.4. Carefully remove tart from the spring form and decorate with mint leaves to make it pretty.This Mint chocolate cream tart taste like South African treat, peppermint crisp tart This Mint chocolate cream tart taste like South African treat, peppermint crisp tartEnjoy!

Rasa xoxo

0

Butternut squash & jam roly-poly

butternut squash & jam roly poly recipeWell... I have not posted here for a while! Motherhood turned out to be the hardest job I have ever done...

Only a month ago I imagined being a mother is going to be hard, but I thought I will still manage and blog while baby sleeps. Little did I know that when my baby sleeps I will want to sleep too! I also realised that decoding baby cues is a learned thing, not something that comes as an instinct (or at least it did not come as an instinct to me like I thought it would). I sometimes spend hours to figure what baby Lukas wants and sometimes I have a breakthrough and sometimes I just want to cry out of desperation :(.

Anyways during the weekend I had some luck and I managed to bake while my baby boy is sleeping. It may have taken me to do it in few baby sleeps, but I am totally proud of myself and the outcome! I wanted to bake this for quite a while, the idea of butternut squash and jam combination have been lingering in my mind for few months at least. So why butternut squash? Because I use butternut squash to replace the pumpkin (like here in the cupcakes)... because in England this is a rare vegetable to find... Hope you like this recipe I created :). Btw this is not a swiss roll, jam roly-poly is a British pudding that has a similar to shortbread consistency. So don't expect a cakey spongy roll here!butternut squash & jam roly poly recipe BUTTERNUT SQUASH & JAM ROLY-POLY

  • 300g plain flour
  • 1tsp baking powder
  • 1tsp ground cinnamon
  • 1tsp ground nutmeg
  • 70g butternut squash puree (boil around 1/3 butternut squash and puree it)
  • 70g butter, grated
  • 100g caster sugar
  • 40ml-70ml whole milk

1. First prepare the oven. We want to steam this pudding therefore put a deep roasting tin half filled with boiling water onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Heat the oven to 170C.

2. In a bowl combine the flour together with baking powder, spices, butternut squash puree, butter and sugar. Kneed it roughly into dry mixture. Gradually add milk until the mixture turns into pastry like dough. butternut squash & jam roly poly recipe2. 3. Roll the dough on the floured surface into the square. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge.butternut squash & jam roly poly recipe4. Carefully lift the roll onto the piece of foil lined with baking paper.  butternut squash & jam roly poly recipe5. Loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.butternut squash & jam roly poly recipe6. When baked, carefully open the foil and paper, and thickly slice to serve.butternut squash & jam roly poly recipeTraditional jam roly-poly is served with custard, but I always prefer the ice-cream. Luckily I got some ;-)butternut squash & jam roly poly recipe butternut squash & jam roly poly recipeEnjoy!

Rasa xoxo

0

Green tomato chutney

Green tomato chutney recipeI wanted to make green tomato chutney since I heard about it from my mum-in-law. What a great idea! I often failed to get my tomatoes ripe enough before autumn and they used to rot instead of being eaten. I so wish I knew I could use them!

Now my mum-in-law was staying over this week as Joni went away to Dublin. It was a great opportunity to make some green tomato chutney (especially when we had some green tomatoes in hand!). Joni's mum pretty much made the chutney while i took few pics in between. She followed this recipe that she swears by (apparently the chutney using this recipe always turns out perfect). I forgot the title of that book, but will let you know once I get it.Green tomato chutney recipeGREEN TOMATO CHUTNEY

  • 1.8kg green tomatoes, roughly chopped
  • 700g onions, pealed and chopped
  • 450g cooking apples such as bramley, peeled, cored and chopped
  • 600ml vinegar (we used malt vinegar)
  • 8 red chillies (we used green chillies)
  • 25g root ginger
  • 225g raisins
  • 2tsp salt
  • 450g sugar (we used soft brown sugar)

Green tomato chutney recipe Green tomato chutney recipe1. Put the chopped tomatoes, onions and the apples in a large pan with half the vinegar. Bring to boil, then simmer for about 30min.

2. Add the chillies and root ginger into the pan, make sure you count them as you will need to fish them out later.

3. Add the raisins and cook, stirring from time to time until the mixture thickens, after about 1 hour.

4. Add the salt, sugar and the rest of the vinegar, stirring well till sugar dissolves. Continue cooking until the chutney thickens again.

5. Remove the chillies and ginger from the pot before potting and sealing (see how by clicking here). Leave to mature for 6 weeks. Green tomato chutney recipeHappy weekend everyone!

Rasa xoxo

0

Pinterest challenge: paprika chicken & spinach with white wine butter sauce

Paprika chicken & spinach with white wine butter thyme sauce recipeSince our new arrival is due in the moment, I started to think of simple recipes for dinners to come. You know, the ones does not require slow cooking or lots of preparation. The recipe that I found on The Kitchen Paper have promised it all! This chicken was definitely the quickest dinner I have ever made (almost). The recipe is bellow.

PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER SAUCE adopted from The Kitchen Paper

  • 2 large chicken breasts, cut into strips (even quicker to cook!)
  • 2 tsp paprika
  • salt & pepper (don't be stingy here)
  • 2 knobs of butter butter, about 70g (I used oil instead, but butter would have been better)
  • small bunch fresh thyme leaves
  • 3 large garlic cloves, minced
  • 1 glass of dry white wine
  • 1 large handful of frozen spinach

1. Season the chicken breasts pieces with the paprika, salt and pepperPaprika chicken & spinach with white wine butter thyme sauce recipe2. Melt the butter in a large skillet over medium-high heat, add the chicken breast pieces and fry them for 3 min before adding thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine and frozen spinach.Paprika chicken & spinach with white wine butter thyme sauce recipe3. Bring the wine to a gentle simmer and let cook for 20 minutes. Season with salt and pepper, make sure the chicken is done, and serve with couscous or other grain of your choice.Paprika chicken & spinach with white wine butter thyme sauce recipe Paprika chicken & spinach with white wine butter thyme sauce recipeEnjoy!

Rasa

0

Spelt churros

Spelt churrosChurros are one of the things I wanted to try making that involved deep frying. And I finally did it! I made it with spelt flour. Why? Because Joni and me have lately visited the Waffle House in St. Albans (worth visiting if in that part of England) and we tasted the most wonderful savoury spelt flour waffle. So that was the reason why I though of making churros with spelt! The result was nice, but was not too sure if it matched well with honey. I would like to try it with savoury topping one day.

SPELT CHURROS

  • 60g butter
  • 240ml water
  • 2 tbsp golden caster sugar
  • pinch of salt
  • 75g plain flour
  • 50g spelt flour
  • 1 tbsp single cream
  • oil for deep frying
  • icing mixed with cinnamon for dusting (if you want to have it sweet)

1. Make the dough. Over medium heat melt butter and combine it with sugar, salt and water. Just before the mixture begins to boil, turn the heat down to low and add in the flours. Stir until a thick paste begins to form. Remove from heat and allow to cool to room temperature. Add eggs and cream gradually until it turns into something similar to butter frosting (easy to pipe through)

2. Place the dough into a piping bag fitted with a star tip . I wish I fitted a smaller piping tip as the churros really puffs up when they fry and the middle does not cook enough.Spelt Churros3. Heat the oil in a pot to 180C. Pipe the churros into the hot oil. Cook on each side for 45 seconds.Spelt Churros4. Dust churros with icing sugar and cinnamon if you want them sweet or serve them with something savoury. Spelt ChurrosI have been dipping them in honey, but was not too sure if that was the best match.Spelt ChurrosEnjoy!

Rasa

0

Piccalilli

My piccalilli recipeHey! It's Autumn here and what is Autumn without canning? I do like to make preserves and when Joni suggested to make piccalilli I got excited as I thought it would be really cool to make it.  Piccalilli is a great condiment that is tasty in sandwiches and pairs well with cheddar cheese. Yum!My piccalilli recipePICCALILLI

Makes about 2-2.5kg

  • 1 small cauliflower, chopped
  • 1/2 head broccoli, chopped
  • 2 courgettes, chopped
  • 5 green chillies, finely chopped
  • 200g green beans, chopped into smaller bits
  • 200g cherry tomatoes, sliced in half
  • 2 medium onions, pealed and roughly chopped
  • 50g salt
  • 2 tbsp olive oil
  • 2 tbsp mustard powder
  • 2 tbsp mustard seeds
  • 2 tbsp ground cumin
  • 2 tbsp turmeric
  • 1/2 whole nutmeg, grated
  • 4 tbsp flour
  • 600ml cider vinegar
  • 2 cox apples, grated
  • 1 mango, pealed and chopped
  • 6 tbsp runny honey
  • 3 cloves garlic, crushed and finely chopped

1. Place all the vegetables in a large bowl, sprinkle with the salt and cover it with water. Leave it in a cool place for 2 hours, then drain thoroughly.My piccalilli recipe2. Heat a large saucepan. Add the oil to the pan, then fry the mustard seeds, mustard powder, cumin, turmeric and nutmeg for few seconds. Lower the heat, add the flour and a splash of vinegar and stir to make a thick paste.

3. Gradually add the remaining vinegar while whisking all the time to make a smooth paste with no clumps.

4. Add the apples, mangoes, garlic and honey and cook for 2–3 minutes. 

5. Drain the salted vegetables and add them to the pan, stirring well to coat with the spice paste. Cook for 15 minutes until the vegetables have just softened and released juice.

6. Spoon Piccalilli into sterilised jars and close the lids tightly.My piccalilli recipe My piccalilli recipeHappy autumn canning ;-)

Rasa

0

Pinterest challenge: brown butter peach ice cream cake

Brown butter peach ice cream cake recipeI have not done Pinterest challenge for a while now and since I was experimenting with ice cream lately, I thought I will try to make another form of ice cream - cake. Last weekend we went to friend's B&Q, so ice cream cake was quite appropriate! I came across this recipe and I was sure I wanted to make it straight away. Peaches (although I prefer Nectarines) is something that I am addicted to right now (it's in season!). The cake turned out to be glorious! However the only thing I would change is make half less of the cake base and double amount of the ice cream. Yum!Brown butter peach ice cream cake recipeBROWN BUTTER PEACH ICE CREAM CAKE adopted from O&O Eats

(for the ice cream)

  • 4 large ripe nectarines
  • juice of 1/2 a lemon
  • 150 g caster sugar (100g for nectarines and 50g for egg cream)
  • 300 ml double cream
  • 1/4 tsp salt
  • 2 large egg yolks

(for the cake)

  • 170 g unsalted butter
  • 150 g caster sugar
  • 3 large eggs
  • 180 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 80 ml whole milk, room temperature

 

  • hand full assorted stone fruits and berries for topping

1. Peel and roughly chop nectarines, place in a medium bowl then add lemon juice and 100g sugar. Stir to combine, then cover and let sit for 20 to 30 minutes. Puree nectarines with hand blender or food processor.Brown butter peach ice cream cake recipe2. Combine remaining 50g sugar, cream, and salt in a medium saucepan. Warm the mixture over medium low heat. Whisk egg yolks in a medium bowl. While continuously whisking, slowly ladle a half cup of the warmed cream to the eggs. Scrape the egg mixture back into the saucepan with the rest of the cream and stir with a wooden spoon or spatula. Continue stirring, until the mixture thickens enough to lightly coat the spoon (this will take about 10 min). Immediately take off heat and pour over the peach puree. Stir to combine and place in fridge until completely chilled.Brown butter peach ice cream cake recipe3. While the ice cream is chilling, make the cake. Place the butter in a stainless steel saucepan or skillet. Turn the heat to medium and melt the butter. While occasionally swirling the pan, continue cooking until it becomes foamy on top. Keep swirling until the solids at the bottom of the pan take on an amber colour and the butter smells nutty, this will happen quickly so keep a watchful eye. Immediately turn off heat and transfer to a heatproof bowl to cool at room temperature for 10 to 15 minutes. Transfer to fridge and chill until solid, about 1 hour. If you wish, you can make the brown butter a day in advance.Brown butter peach ice cream cake recipe4. Preheat oven to C180 degrees. Prep a springform pan by greasing it with butter and lining the bottom and the sides with baking paper. Remove the brown butter from the fridge and place it into the mixer. Add sugar and beat it for 2 to 3 minutes until smooth. Add eggs one at a time, scraping down the sides of the bowl each time, and mix until just incorporated. Add flour, baking powder, salt and mix to combine. Transfer batter to the springform pan, level it with your spatula, and bake for 25 to 30 minutes, until golden and a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool to room temperature.Brown butter peach ice cream cake recipeBrown butter peach ice cream cake recipe5. Churn the peach ice cream base in your ice cream machine. Since I have no ice cream machine I placed nectarine cream mixture into baking tin and freezer and whisked it every 30 min till the ice cream has reached soft serve consistency. Spread the ice cream over the cake in one even layer and place it in freezer and let it harden for at least 4 hours.Brown butter peach ice cream cake recipe6. Place any kind of stone fruits or berries your heart desires on top, slice, serve, and enjoy!Brown butter peach ice cream cake recipeRasa xoxo

0

A healthier coke float

A healthier coke floatLast week I tried making popsicles for the very first time. This week I thought I will give a try on making an ice-cream float. I have never tried a soda float that I liked, but I definitely like the idea of it! I tried root beer float in the past and I hated it, maybe it's not my cup of tea (maybe root beer requires acquired taste). Anyhow I decided to go with coke this time and make it slightly healthier than usual recipes I have seen. Just because (I am not quite sure why I went with this challenge at all!)...

First I thought I will make diary free and low fat almond milk ice cream. I thought the taste of coke and almond would go well together, a bit like amaretto and coke! I froze some almond milk with a small amount of ground almond in the cups...A healthier coke float: attempt to make almond milk ice-creamBut when I whizzed it in the food processor (because I don't have ice-cream maker), it turned into something of sorbet consistency.  Not something I would put on top of the coke!A healthier coke float: attempt of making almond milk ice-creamNext I thought I will make the coconut milk ice-cream (something safer as many I heard tried and made this successfully). Not as low fat, but still on the healthy side ;-). Here is the recipe!

COCONUT COKE FLOAT

(for ice-cream)

  • 1 400ml can coconut milk (choose the creamiest brand like "Chaokoh")
  • 1 tsp stevia

(for soda)

  • coke life

1. First make the ice-cream, strain the coconut milk loosely so liquid separates from cream as much as it can. Mix the stevia into the cream and freeze the mixture for 3-5hours.A healthier coke float: making coconut milk ice-cream2. Once the cream is frozen (in shallow container preferably), break it up and whizz it in food processor. A healthier coke float: making coconut ice-cream3. The mixture will become chalk like, but don't worry! Once you start mixing it, the ice-cream should loosen up and gain cream texture (which is what we want! right?). A healthier coke float: making coconut milk ice-cream4. Finally, time to enjoy this ice-cream float! Pour the coke into the glass and then scoop the ice-cream on top. Alternativelly you can scoop the ice-cream first into the glass and then pour coke over it.A healthier coke floatEnjoy!

Rasa xoxo

0

Homemade Solero

Passion fruit & cream popsicles recipeIf you have been reading this blog for a while, you probably know that I looooooove ice-cream (not only in summer)! I have made many type of ice-creams in the past, although I feel there are so many types still to try. During weekend I made my first batch of popsicles! I sneakily tried to copy Solero ice-cream, because that is my favourite popsicle in the whole world (I first tasted it when I was 14 years old and I basically fell in in love with it!).

To make these popsicles was quite a challenge. I wanted plain ice-cream completely concealed in frozen fruit juice. Since I never buy special equipment to make the ice-cream I thought of first freezing cream part in smaller cups and then dip them in fruit juice that is in bigger cups. For the smaller cups I used plastic disposable cups that made it difficult to remove the ice-cream pops from them, especially when Ice-cream is softer than ice. For the bigger cups I used silicone cupcake moulds that worked so much better!

PASSION FRUIT & CREAM POPSICLES

(for ice-cream)

  • 250ml whipping cream
  • 200g condensed milk

(for fruit juice ice)

  • 60ml (1/4cup) orange juice
  • 170g passion fruit pulp (either from a can or from around 6 passion fruits)

1. First make the ice-cream part. Whisk the cream and carefully combine it with condensed milk. Spoon the mixture into the smaller cups than the cups for the final freezing (it's best to use silicone ones for easy removal). Insert popsicle sticks into each filled cup before freezing (I used coffee stirrers instead since I had some leftover at home). For best result freeze it overnight. Passion fruit & cream popsicles recipe2. Once the ice-cream is completely frozen then prepare the second cups for the final freezing. Pour a small amount of orange juice mixed with passionfruit pulp into each cup. Passion fruit & cream popsicles recipe3. Dip the ice-cream pops into prepared cups. pour some extra fruit juice on top if it does not cover the cream completely. Freeze them for at least 3 hours.Passion fruit & cream popsicles recipeThese may not look exactly like Solero, but they taste amazing!Passion fruit & cream popsicles recipe Passion fruit & cream popsicles recipeEnjoy!

Rasa xoxo

1

Funnel cakes

Basic funnel cake recipeI wanted to try making funnel cakes for ages, but what was stopping me is the fear of deep-frying. I imagined overheating the oil and burning myself with it! It turned out it was't the case. The oil heated quite gradually and it wasn't spitting at me as I though it would (although I made Joni to stay the whole time with me in case of any emergencies :-D).

The process of deep-frying was so fun that I even started thinking of other things I could deep-fry. First I thought that funnel cake batter is pretty basic that could easily be manipulated for different flavours. Then I remembered Joni's favourite deep-fried courgettes in batter (one of his favourite foods in Italy).  Then I thought of Lithuanian desert "Antfill", donuts, cronuts, churros and so on... If only deep-frying did not cause so much oil waste :-(. Basic funnel cake recipeFUNNEL CAKES

  • 1 egg
  • 2 tbsp sugar
  • 225g plain flour
  • pinch of salt
  • 1 tsp baking powder
  • 250ml milk
  • oil for deep-frying
  • icing sugar for dusting

1. First make the batter by beating eggs with sugar until light and fluffy. Then add flour, salt, baking powder, milk and mix everything to combine.

2. Transfer the batter into the piping bag or squeeze bottle.

3. Heat a pan with 3cm of oil to 180-190C. I used a stick thermometer to make sure the oil does not overheat.

4. Cook until golden on one side then carefully using tongs turn the funnel cake over and cook on the other side until golden.Basic funnel cake recipe5. Remove and drain on paper towel, then top with powdered sugar.Basic funnel cake recipe Basic funnel cake recipe Basic funnel cake recipeEnjoy!

Rasa xoxo

0

Happy marriage cake

Happy marriage cake recipeHappy marriage cake it is not a made up name for a cake, it's a traditional Icelandic name for rhubarb jam tart. I first tried this cake on an airplane (a location not generally associated with fine patisserie, but I was craving something sweet) and I was't impressed. But I saw potential in this cake and I knew that I could make it taste moist and wholesome. After all this cake needed to live up to it's wonderful name!Happy marriage cake recipeFor the filling I have made a strawberry and rhubarb jam because I wanted it in pink colour and I was never able to get that colour just from rhubarb (I don't know how other bakers do it?!). I added oatmeal to the crust as that seemed traditional for this cake.Happy marriage cake recipeHAPPY MARRIAGE CAKE

(for the filling)

  • 220g rhubarb, chopped
  • 120g strawberries
  • 150g sugar

(for the crust)

  • 200g butter, softened
  • 130g sugar
  • 2 egg yolks
  • 85g oats
  • 170g flour
  • 1tsp cinnamon

1. Make the jam filling first. Place the chopped rhubarb, strawberries and sugar into a small pan and bring to the boil (splash some water to begin with so it does burn). Cook for about 10-15 minutes until the mixture is thick and jammy. You then can puree the mixture with the hand processor if you prefer smooth texture.

2. Make a crust dough by creaming butter with sugar till it is light and fluffy. Gradually add egg yolks, oats, flour and cinnamon and mix everything to combine.

3. Spread the crust dough at the bottom and sides of lined baking tin reserving small amount for later. Happy marriage cake recipe4. Pour the jam filling into the dough. Dot the remaining crust over the top. Bake the cake in the preheated 180C for 25-35 minutes.Happy marriage cake recipe Happy marriage cake recipeHappy weekend everyone!

Rasa xoxo

0

Joni’s birthday trifle cake

Trifle cake, perfect summer occasion cake!I know this might be a bit delayed, but I thought I will share what cake I baked for Joni's birthday. This year Joni wanted a trifle (he mentioned that long time ago), but as you may all know it's a difficult one to transport (We celebrated the birthday in Mudeford). I instantly thought I of making a cake version of trifle dessert! I decided to use a basic sponge as a base and lady fingers holding the cake's shape (hence me experiments of baking lady fingers last week). Basically the aim was to make an edible dish if you know what I mean ;-). The result was great, however if I made this again, I would have filled it with more filling (the recipe edited accordingly). Unfortunately I wasn't prepared for such a large trifle "dish" :-D. Here it's how I got on... Trifle cake, perfect summer occasion cake!RASPBERRY TRIFLE CAKE

(for the sponge)

  • 225g butter
  • 225g sugar
  • 4 eggs
  • 225g plain flour
  • 2tsp baking powder

(for the filling)

  • 500g mascarpone and 500g fresh custard mixed together
  • 100ml sweet fruity liquor (such as cherry or  blackberry liquor)
  • 500g or more raspberries, drizzled with 2 tbsp elderflower cordial and lightly mashed

(extras)

  • lady fingers, enough to cover the cake sides (try baking your own or just buy them ready baked)

1. Bake the sponge. Cream butter with sugar then gradually add eggs, flour and baking powder. Mix everything to combine well. Spoon the cake mixture into lined round baking tin and bake it in the preheated 180C oven for 45min or so.

2. Once the sponge has cooled I have cut the top away with the knife. The reason for this was so there would be no "hill" caused by the rising cake and because I did not want the crust stopping the sponge from absorbing the liquor.Trifle cake, perfect summer occasion cake!3. Next I have arranged the lady fingers around the sponge base sides. I used a bit of filling cream to make them stick. I tied the ribbon to fix everything in place.Trifle cake, perfect summer occasion cake!4. Layer the filling! Started with the cream layer then the raspberries (then the cream and raspberries again and so on), just because I thought cream would seal the sides better and stop the raspberry juice running through the lady finger gaps. Trifle cake, perfect summer occasion cake! Trifle cake, perfect summer occasion cake!Chill the trifle cake in the fridge before serving. Enjoy!

Rasa xoxo

Poppyseed lady fingers

Poppyseed lady finger recipeI decided to try and bake these crispy and light biscuits because I had few ideas on cake decorating with it (although they may not look suitable for decorating yet). Lady fingers (so they called) taste quite plain, but because of it's consistency they are perfect for making fresh summer desserts such as very famous tiramisu. This is my first time making these macaroon like biscuits and I am quite pleased with the outcome even if they did not come in the perfect uniform shape (more practicing needed I guess!). Overall I prefer these to compare to shop bought as they taste better and it can be custom made such as these - with poppyseed!

POPPYSEED LADY FINGERS makes about 24 lady fingers

  • 2 eggs, separated
  • 70g caster sugar
  • 55g plain flour
  • 2 tbsp poppyseed
  • a pinch baking powder (for cheating)

1. First whisk the egg white. Make sure eggs are in room temperature before whisking. Add 2 tbsp sugar into egg whites gradually while whisking. Well whisked egg whites should be stiff and shiny. Poppyseed lady finger recipe2. In separate bowl whisk egg yolks with the reminder sugar untill pale and creamy. Gradually fold in egg white as well as flour mix (with poppyseed and baking powder) till everything is well incorporated.

3. Next, transfer the mixture into the piping bag. On lined baking tray pipe 1 cm thick and 5cm long lady fingers. My first batch was unsuccessful as I piped 2 cm thick and too close together (these biscuits do expand when baking!). Bake in preheated C200 oven for 10-15min. Very important not to under-bake as they need to come out crispy and not spongy! Let it cool for further 10 min or so while on baking sheets.My second batch looked better, but practicing is still needed as some are still wonky :-D. Poppyseed lady finger recipeHope my experience with these helps you ;-)

Rasa xoxo

0