If you don’t like coffee (!?), this isn’t for you. If you do- go forth and enjoy the triple caffeine hit this cake delivers via coffee sponge, coffee liqueur soak and coffee mascarpone.
Ingredients (I used 3×7 inch based loaf tin)
- 175g soft unsalted butter
- 75g caster sugar
- 100g light brown soft sugar
- 3 eggs
- 5tbsp milk
- 3tbsp instant coffee
- 175g self-raising flour
- Pinch of salt
- 3tbsp coffee liqueur
- 250g mascarpone
- 300ml double cream
- 1tbsp instant coffee
- 4 heaped tbsp. icing sugar
- Preheat the oven to 180c. Line a loaf tin with baking paper. Heat the milk and add the coffee. Stir to dissolve and set aside.
- Place the butter and both sugars in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy, scraping down the sides of the bowl where necessary.
- Once the butter and sugars are creamed together, add in the eggs one at a time, beating well between each addition and adding in a tbsp. of the flour each time if you’re worried about curdling.
- Add in the coffee mixture, remaining flour and salt and fold together to create a streak free batter. Scrape the batter into the prepared tin and level off. Bake for 30-35 minutes or until a skewer comes out clean when inserted. Set aside to cool slightly.
- When the cake is still a little warm, level off the top with a knife and discard (AKA eat) the crust. Horizontally slice the remaining cake into three even layers. Drizzle each layer with 1tbsp of the coffee liqueur (it soaks in better when the cake is warm). Leave to cool completely.
- For the mascarpone icing take 3tbsp of the cream and heat, then add in the instant coffee. Stir to dissolve and set aside to cool.
- Take the remaining cream, the mascarpone and the icing sugar and whisk together to create a light but spreadable consistency. Half the mixture and stir the coffee cream into one half, creating a light coffee colour (having the two tones makes for a nice ombre effect when icing but this isn’t totally necessary).
- To assemble the cake, take the bottom liqueur soaked layer and top with a big spoonful of the coffee coloured mascarpone icing- be generous! Spread the icing into an even layer and repeat this with white mascarpone icing and the next layer, then coat the whole cake in both icings, creating an ombre effect, if you like.
- Finish with a generous dusting of cocoa powder.
Brilliant pink forced rhubarb is back in season (about time, I’m getting so bored of the UK’s perpetual wash of grey). For this recipe I very simply roasted the rhubarb stems in orange and sugar, then paired it with lightly whipped rose cream and mini button-meringues; the perfect bite!
Ingredients (makes 20-24)
- 4 egg whites
- 200g caster sugar
Orange roast rhubarb
- 2 large stalks forced rhubarb
- 6tbsp caster sugar
- zest and juice 1 orange
- 300ml double cream
- 4-5tbsp icing sugar
- 1 1/2- 2tsp rose water (taste often and add a little at a time)
- Preheat the oven to 120c. Line a large baking tray (or two) with greaseproof paper.
- Place the egg whites in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk to medium-stiff peaks. Add a small amount of the sugar at a time, whisking constantly, until it’s all well incorporated and you have a smooth glossy meringue (rub a little of the mixture between your thumb and index finger and if you can’t feel any sugar grains, it’s ready).
- Pile the meringue into a piping bag fitted with a large round nozzle. Pipe 20-24 little mounds of meringue onto the prepared trays, then take a teaspoon and press into the centre of each one to create a dip. Bake the meringues for 40-50 minutes or until they’re crisp and peel away from the paper easily. Turn the oven off and leave to cool in there for about an hour.
- Preheat the oven to 170c. For the rhubarb, slice the stalks into 1-2 inch pieces and toss in the sugar, orange zest and orange juice. Roast for 15-20 minutes or until tender but holding it’s shape. Set aside.
- For the cream, just whisk together the cream, rose water and icing sugar until softly whipped. Scrape into a piping bag.
- Pipe a little cream into the dip in each meringue then top with a piece of rhubarb.
This tart (using ‘tart’ as a loose term for this- there’s no pastry or baking involved) is so easy to put together but makes for a really delicious plant based dessert. The crunchy base is laced with tahini and sesame seeds so the earthy flavour really comes through, and the filling has a savoury note thanks to miso paste, and is super smooth and creamy courtesy of my favourite plant based brand- Oatly.
- 100g dark chocolate
- 75g tahini
- 1tbsp maple syrup
- large pinch sea salt
- 100g sesame seeds
- 50g finely chopped mixed nuts (I used cashews and pistachios)
- 225g dark chocolate
- 30g vegan butter (I used Stork)
- 300ml Oatly cream alternative
- 3tbsp maple syrup
- large pinch sea salt
- 3tbsp white miso paste
- 75g sesame seeds
- 100g caster sugar
- Grease and line an 8 inch cake tin. For the base, place the chocolate, tahini, maple and salt in a heatproof bowl set over a saucepan of simmering water (don’t allow the base of the bowl to touch the water or the chocolate may burn). Gently melt all the ingredients together then stir through the sesame seeds and chopped nuts. Scrape this mixture into the lined cake tin and spread out into one even layer. Place this in the fridge to set for at least 30 minutes.
- For the filling, roughly chop the chocolate and place in a heatproof bowl along with the vegan butter. Set aside. Put the Oatly cream, maple, salt and miso paste in a saucepan and, stirring often, heat to just below boiling point. Pour this mixture over the chocolate and butter and allow it to sit for a moment before stirring together to form a smooth glossy ganache. Let this cool then pour it over the chilled base. Transfer to the fridge again and chill for another hour or until set.
- While the tart is chilling, make the sesame shards. Before you start, place a piece of greaseproof paper on a large baking tray. Now put the sugar in a small saucepan. Allow the sugar to melt, swirling the pan occasionally, then, once the caramel is golden take off the heat, stir in the sesame seeds and spread into an even layer on the greaseproof paper. Leave to cool and harden, then break into shards.
- Slice up the tart and serve with shards of sesame caramel and a sprinkling of sea salt.
I’m not usually one for novelty shapes but when Nordic Ware sent me a six hole snowflake baking tin I couldn’t resist (it is Christmas after all). Chocolate fondants never fail to make me happy so I thought a simple festive twist on the classic melt-in-the-middle puddings was in order; the snowflakes themselves taste predominantly of dark chocolate, spiked with a little clementine zest, but the honeycomb really makes for a well rounded dessert full of flavour and texture. Add ice cream too for optimum indulgence.
Makes 6-8 puddings
- 1-2tbsp cocoa powder, for dusting
- 140g 70% dark chocolate
- 140g butter, plus extra for greasing
- 140g golden caster sugar
- 3 eggs, 2 egg yolks
- 125g plain flour
- Zest 3 clementines
For the honeycomb
- 100g caster sugar
- 2 1/2 tbsp golden syrup
- 1tsp ground cardamom
- pinch salt
- 1tsp bicarbonate of soda
- Brush the moulds inside with melted butter then coat in cocoa powder, tap out any excess and set aside.
- Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, then leave to cool a little.
- Place the eggs, yolks, sugar and clementine zest in a large bowl or bowl of a stand mixer with whisk attachment and whisk until pale and thick.
- Add the flour and mix together briefly, then add the chocolate mix, a quarter at a time. Mix well between each addition. Split the mix between the moulds then chill for 15 minutes. Preheat the oven to 180c.
- Meanwhile, make the honeycomb. To do this line a medium high sided baking tray with baking paper then place the sugar, syrup, salt and ground cardamom in a small saucepan. Heat until the sugar has dissolved and you have a golden, slightly simmering liquid, then add the bicarbonate of soda, remove from the heat and mix (just a few seconds, until the bicarbonate of soda has disappeared.). It will rise up quickly and go foamy. Tip into the prepared tin and leave to set hard.
- Take the puddings from the fridge and bake for 9-11 minutes for the perfect saucy middle. Break up the honeycomb and serve a few shards with each pudding.
Pavlova is a Great British classic, and although we usually associate it with summer days and strawberries, it’s a really versatile dessert which can be adapted for any time of year simply by changing up the seasonal fruit toppings. I love this variety as the fresh winter citrus and spiced mascarpone combined with a pop of pomegranate makes for a fresh alternative to a heavy Christmas pudding; perfect after a mammoth Turkey feast.
For the meringue
- 6 large egg whites
- 300g golden caster sugar
- 75g dark brown soft sugar
- 1tsp white wine vinegar
- 1tsp corn flour
For the toppings
- 400ml double cream
- 200g mascarpone
- 4or 5 clementines, zest and flesh
- 1 1/2 tsp ground cardamom
- 1tsp ground cinnamon
- 3-4tbsp icing sugar
- 100g dark chocolate
- 100g pomegranate seeds
- 75g pistachios, roughly chopped
- 5-6 figs, sliced (optional)
- Thyme and rosemary, to garnish (optional)
- Preheat the oven to 160c. Line a large baking tray with greaseproof paper.
- Place the egg whites in the bowl of a stand mixer with whisk attachment. Whisk to medium peaks and start adding the sugar, a spoonful at a time. Once all the sugar (both brown and caster) has been added whisk until stiff peaks form and you’ve got a glossy, non-granular meringue. Stir the corn flour and white wine vinegar together in a small cup and mix into the meringue.
- Pile the meringue onto the prepared baking tray and roughly spread into a 30x20cm rectangle. I think the more wild and asymmetric the better. Place the tray in the oven and reduce the temperature to 120c immediately. Cook for 1 hour or until the outside is crisp, then turn the oven off and leave to cool in there for at least an hour (this prevents the meringue cracking too much which can happen when the temperature suddenly changes).
- Once cooled, set aside and prepare the toppings. For the cream, whisk together the mascarpone, cream, clementine zest, ground cardamom, ground cinnamon and icing sugar.
- Meanwhile melt the dark chocolate gently in a heatproof bowl set over a pan of simmering water. Slice the clementine flesh into rounds.
- To assemble the pavlova pile the cream onto the meringue, then arrange the clementine pieces and figs (if using) on top. Drizzle over the dark chocolate then sprinkle on pomegranate seeds and chopped pistachios. Finish with sprigs of rosemary and thyme, if using.
Cherry, super-sweet white chocolate, earthy pistachio; a pretty fool proof combination of flavours which marry together beautifully in these enriched sweet buns. I’ve added Arabica’s Cherry Molasses which they kindly gifted to me a couple of weeks back, and it brings a real tang to the overall flavour- delicious! I couldn’t resist adding cardamom to these as well; not only is it my favourite spice but it pairs really well with all three base flavours.
One thing to note before you embark on this recipe: while possible to make these by hand, it’s much easier with the help of a stand mixer and dough hook.
For the dough
- 150ml milk
- 140g room temperature unsalted butter
- 100g plain flour
- 150g strong white bread flour
- ½ tsp salt
- 50g caster sugar
- 1 sachet fast action dried yeast (7g)
- 1 egg
For the filling
- 4tbsp cherry molasses
- 50g unsalted butter
- 60g soft light brown sugar
- 100g white chocolate
- 1 1/2 tbsp ground cardamom
- 150g pistachios, ground
- Pinch salt
For the topping
- 1 egg, beaten
- Extra handful chopped pistachios (optional)
- Place the milk and 40g of the butter in a saucepan and heat gently until the butter melts. Set aside to cool a little.
- Meanwhile mix the flours, salt, sugar and yeast together in the bowl of a stand mixer with dough hook attachment.
- Make a well in the middle of the dry ingredients and add the warm milk mixture and the egg. Mix briefly with a wooden spoon to combine then switch on the stand mixer and beat at a medium speed for about 10 minutes. Once the dough seems smooth, increase the speed and add the remaining butter in cubes, waiting for each one to be incorporated before adding the next. You should be left with an elastic, very soft dough. Transfer to a lightly oiled bowl and cover with oiled cling film. Leave to prove for 1 hour, then chill for 45 minutes (this controls the rise and allows the dough to firm up a little).
- For the filling, roughly chop the white chocolate and tip into a bowl. Place the butter, light brown sugar and ground cardamom in a saucepan and gently heat until the butter has melted and the sugar has almost all dissolved, then pour it over the white chocolate. Let it sit for a moment, then stir together. Set aside (don’t worry if it’s grainy).
- Roll the dough out into a large rectangle (about 30x50cm) and, making sure you’ve sat the dough landscape, cover 2/3 with the white chocolate mixture, leaving the right hand side bare. Sprinkle the pistachios on top and drizzle over the cherry molasses, then fold the uncovered dough over the top and the remaining left side on top of that, pressing down firmly to form another rectangle. Roll out to around 1.5 cm thick.
- Using a sharp knife, slice the rectangle lengthways, into 2cm wide strips. Take each strip and twist it several times, then wind it around your fingers to form a bun shape, finally taking the end over and under to conceal it. Place each bun on a lined baking tray, leaving room for the second prove. Once all the buns are assembled, cover with a damp clean tea towel and leave to prove for 1 hour.
- Preheat the oven to 170c (fan) and brush the proved buns with the beaten egg. Bake for 20-25 minutes or until cooked through and golden brown. Garnish with chopped pistachio and serve warm or cold (best enjoyed on the day or the day after, reheated to refresh).
These popcorn clusters are really simple to put together and would make for an apt post-firework snack (in fact, covered entirely in chocolate they could look a little like coal!). Think of them as the boujee sister of the rice crispie cake, with bonfire night inspired flavours making them feel a little more grown up.
- Roughly 125g corn kernels (or 90g plain popcorn- popped weight)
- 2tbsp sunflower or vegetable oil (omit this if you’re using ready popped corn)
- 175g caster sugar
- 40g unsalted butter
- 75g pecans
- 200g dark chocolate
- generous pinch smoked salt
- Line a large baking tray with greaseproof paper. Have another piece of greaseproof paper handy,
- If you’re popping your own kernels, put a large lidded pan on a medium/high heat and add the oil. Once the oil is hot, put a couple of kernels in and wait for them to pop. Once they’ve popped you know your oil is ready, so add the remaining kernels and put the lid on. You’ll hear lots of popping for a few minutes, but once it slows turn the heat off and set aside until it completely stops, then remove the lid and leave to cool. It’s a good idea to shake the pan occasionally during the popping process to avoid any catching on the base of the pan.
- Put the sugar in a heavy bottomed pan and heat gently until completely melted, swirling (but not stirring) the pan occasionally. Once the sugar has melted increase the heat and take the caramel to a golden brown colour, then add in the butter and melt until combined (careful, it will spit a little!). Set aside to cool slightly, then transfer the popcorn into a large mixing bowl along with the pecans and a generous pinch of smoked salt. Mix briefly. Tip the caramel into the bowl and, working quickly, stir to coat the popcorn and pecans before tipping the mix onto the prepared tray.
- Press the mix down using the spare greaseproof paper and a tea towel (it will be quite hot) to make a compact even layer. Set aside to cool and firm up.
- Once crisp, break the popcorn into rough pieces. Melt the chocolate in a bowl set over a pan of simmering water (don’t let the bowl touch the water) then dip the pieces in, or drizzle it over, if you prefer. Finish with a little more smoked salt then leave to set for about half an hour. Enjoy!
As the temperatures drop and the evenings draw in, I’m getting really into making ice cream… I know, such a maverick, what will I do next!? I jest, ice cream can be enjoyed all year round in my opinion, especially when you create flavours which feel Autumnal; this chai variety is a great example of that. It’s cold, of course, but the hint of black tea and hum of warming, peppery spice is really comforting, plus it pairs beautifully with hot puddings, rich chocolate desserts and baked fruit.
- 600ml double cream
- 600ml whole milk
- 225g golden caster sugar
- 5 black tea bags
- 10 cardamom pods
- 1 vanilla pod
- 2 cinnamon sticks, split in two
- 1 1/2 tsp black peppercorns, roughly crushed
- 1tsp fennel seeds, roughly crushed
- 2 inches fresh ginger, chopped
- 6 egg yolks
- pinch salt
- Place the cream, milk and 100g of the caster sugar in a large saucepan along with the tea bags, spices, ginger and vanilla. Heat to scalding point (just before it boils) over a medium heat, stirring to ensure the sugar has dissolved, then set aside to cool to room temperature. Once cooled, chill for at least an hour or overnight to allow the flavours to develop.
- Drain the infused cream into a large clean saucepan and heat to scalding point once more. Meanwhile, place the egg yolks and remaining 125g caster sugar in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Remove the cream mixture from the heat and allow to cool slightly for a few minutes, then pour gradually into the yolks, whisking constantly.
- Once the mixture is combined, return to a clean saucepan and set over a low/medium heat. Stir until it has thickened to a custard consistency (do not be tempted to increase the heat or it will curdle) then leave to cool completely.
- Once cooled, churn the custard until thick and creamy (about 25 minutes) then scrape into a container, cover and chill for at least 4 hours.
Galettes are super versatile, simple to shape and look really impressive. This one is filled with a hazelnut frangipane, greengages tossed in vanilla, and an early crop of blackberries; a delicious celebration of late summer produce, especially when served warm from the oven with a generous helping of ice cream or whipped mascarpone.
For the pastry
- 150g spelt flour
- 75g plain flour
- 30g golden caster sugar
- pinch salt
- 100g unsalted butter, chilled
- 2tsp white wine vinegar
- 50ml fridge-cold water
- zest 1 lemon
For the filling
- 100g unsalted butter, soft
- 100g golden caster sugar
- 2 eggs, 1 for the frangipane, 1 for glazing
- 100g hazelnuts, blitzed until fine
- 75g plain flour
- 300g greengages, halved and de-stoned
- 1/2tbsp corn flour
- 1 vanilla pod, split
- handful blackberries
- 1/2tbsp demerara sugar
- sprinkling of chopped hazelnuts (optional)
- Start off by making the pastry. Place the flours, sugar, salt and butter in a food processor and pulse until it resembles breadcrumbs. At this stage add the water, vinegar and lemon zest and pulse again until the mix just comes together in large lumps (alternatively, rub the butter into the flours, salt and sugar using your fingertips then stir in the water, vinegar and lemon zest using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
- While the pastry is chilling, prepare the filling, starting with the hazelnut frangipane. Place the butter and sugar in a bowl (or bowl of a stand mixer with paddle attachment) and beat until light and creamy. Add in one egg and beat again until well incorporated, then fold through the ground hazelnuts and plain flour. Set aside.
- Scrape the vanilla seeds from the pod and toss together with the halved greengages and corn flour (corn flour helps soak up any excess juices the greengages might release). Preheat the oven to 180c and place a large baking tray on the oven shelf (this ensures that the base of the galette cooks through and is crisp- no soggy bottoms here!).
- Once your pastry has firmed up a little, roll into a large 3mm thick circle on a lightly floured surface. Transfer to a piece of baking paper. Dollop the frangipane into the centre of the pastry, then spread out evenly, leaving a border of roughly 3 inches. Arrange the greengages on top of the frangipane, followed by the blackberries. Fold the edges of the pastry loosely over the filling, then brush with the remaining egg. Finish by sprinkling the demerara sugar all over the pastry and filling.
- Transfer the galette onto the hot baking tray and bake for 30-35 minutes or until the pastry is golden and crisp, and the frangipane is cooked through.
- To serve, sprinkle the galette with toasted chopped hazelnuts. Serve warm with ice cream or slightly sweetened mascarpone (it is also delicious cold!).