baking

Salted Hazelnut Praline and Black Forest Fruit Brownies

It will come as no surprise to find out that I’m partial to a chocolate brownie, and having tried a fair few, I can safely say this variety (which I threw together as an experiment and didn’t have particularly high expectations for) is now a firm favourite. With a blackberry and cherry compote core and hazelnut praline top, these moist and deeply chocolatey bars deliver the dense, moist texture you expect from a great brownie, but also carry a welcome tang and contrasting crunch which make them a little different and perfect for late summer.

Ingredients

For the hazelnut praline

  • 150g blanched hazelnuts
  • 150g caster sugar
  • Generous pinch sea salt

For the black forest fruit filling

  • 400g fresh or frozen black forest fruits (blackberries, cherries, blackcurrants- choose one or use a combination depending on your preference/availability)
  • 2tbsp caster sugar
  • Zest and juice 1 lemon
  • 4tbsp kirsch (optional)

For the brownie batter

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g plain flour
  • 100g white chocolate, roughly chopped
  • 100g dark chocolate, roughly chopped

Method

  1. Before you make the brownie batter, prepare the fillings. Start with the hazelnut praline; to make this simply place the sugar in a heavy bottomed pan and heat gently until it forms a caramel (don’t stir, just swirl the pan to move the sugar around). Once the caramel has taken on a golden colour, add the hazelnuts and stir to coat. Scrape the contents of the pan onto a baking paper lined tray and spread out in an even layer. Leave to harden.
  2. To make the black forest filling, place 300g of the fruit in a saucepan along with the caster sugar, lemon zest, lemon juice and kirsch (if using). Heat gently until the berries release their juices, then increase the heat to medium and, stirring occasionally, reduce to a compote consistency. Set aside to cool.
  3. The caramel will now have hardened around the hazelnuts. Break it up into pieces and place in a food processor, then blitz until you’ve got a coarse crumble (don’t over blitz, you want a little texture to remain).
  4. Now it’s time to make the brownie batter. Preheat the oven to 170c and grease and line a 20x20cm brownie tin. Put the chocolate and butter in a heatproof bowl and melt together over a pan of simmering water. Set aside to cool a little.
  5. While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size).
  6. Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon, then add the flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and stir through to evenly distribute.
  7. Tip half the mix into the brownie tin and level off. Scrape in the black forest filling and sprinkle over most of the hazelnut praline. Top with the rest of the brownie batter then, finally, scatter on the remaining fruits and praline.
  8. Bake for 25-30 minutes.
  9. When it’s ready, the brownie will have a crisp top but will wobble slightly when shaken and have a gooey texture inside. Set aside to cool (completely) in the tin then once it’s set up a little, remove, slice up and serve.

Enjoy!

Advertisements

Blackberry, Hazelnut and Lavender Honey Celebration Cake

This cake, decorated with whimsical blooms from the Eloise bouquet by Bloom and Wild, is made up of four layers of moist hazelnut sponge soaked in lavender honey syrup, filled with a fresh blackberry compote and covered in delicately flavoured lavender mascarpone cream. The bouquet is inspired by a summer meadow, so it seemed only right to pick out some of my favourite ingredients the British countryside has to offer for this recipe; together the balance of nutty, floral and fruity flavours are delicious. Try this one out in August/September for a really special seasonal centre piece.

Ingredients

For the lavender honey syrup (this is used to soak the sponges and flavour the mascarpone icing)

  • 100ml runny honey
  • 75ml water
  • 4 sprigs fresh lavender or 1tbsp dried lavender

For the blackberry compote

  • 400g fresh blackberries
  • 3tbsp runny honey
  • Zest and juice 1 lemon

For the hazelnut sponges

  • 350g soft unsalted butter
  • 325g light brown soft sugar
  • 6 eggs
  • 200g ground hazelnuts (to make these just blitz 200g blanched hazelnuts in a food processor until fine)
  • 150g plain flour
  • 2tsp baking powder
  • Pinch salt

For the lavender mascarpone cream

  • 3-4tbsp of the lavender honey
  • 350ml double cream
  • 300ml mascarpone

To garnish (optional)

  • The Eloise bouquet by Bloom and Wild
  • Fresh blackberries
  • Crushed and toasted hazelnuts

Method

  1. Start by making the lavender honey (to give it time to develop in flavour). To do this just place the honey, water and lavender (whichever sort you’re using) in a saucepan and gently heat until the honey has dissolved into the water. Once this has happened, simmer for 2 minutes then set aside and leave to infuse until required
  2. Now make the blackberry compote by gently heating the blackberries, honey, lemon zest and juice in a saucepan. Stir occasionally, until the blackberries release their juices and reduce down to form a compote consistency. Set aside to cool.
  3. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  4. Place the softened butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very light and fluffy (about 5 minutes). Add the eggs, one at a time, beating very well between each addition (add a tablespoon of the flour each time to prevent curdling). Once all the eggs are well incorporated, fold in the ground hazelnuts, remaining flour, baking powder and salt with a large metal spoon.
  5. Divide the mix between the prepared tins and level the tops. Bake for 35-40 minutes (or until well risen and a skewer comes out clean when inserted). Once baked, prick the surfaces of the cakes with a fork and spoon over 3-4tbsp of the lavender honey syrup, then leave to cool completely in the tins.
  6. While the cakes are cooling, make the lavender mascarpone cream. Put all the ingredients in a large bowl (or bowl of a stand mixer) and whisk until thick and spreadable. Scrape half the mixture into a piping bag. Now you’re ready to assemble the cake (providing all your elements are completely cool!).
  7. To put the cake together, slice the sponges in half horizontally (so you have four even layers). Place the first layer down on your chosen plate and pipe a thick ring of mascarpone cream around the edge, then fill the middle with one third of the blackberry compote and repeat this until you’ve stacked up all four layers. With the remaining mascarpone cream, cover the cake and smooth with a palette knife. Decorate with blooms from the Eloise bouquet or freestyle with hazelnuts, fresh blackberries and lavender.

Enjoy!

Caramelised Pineapple, Coconut and Rum Caramel Celebration Cake

This recipe is the first in a two part collaboration with Bloom and Wild, the letterbox flower delivery service. They’ve recently launched a collection of bouquets inspired by three well recognised destinations we all associate with summer; the tropics, the meadow and the desert. This week I’m going all club tropicana with the Ines, a bouquet inspired by the flora and fauna of, you guessed it, the tropics. The cake I’ve created to reflect this theme boasts four coconut sponge layers, a filling of caramelised pineapple and rum caramel, and a lime cream cheese frosting. It really delivers on flavour and if you’re throwing a birthday party any time soon would be a great centre piece… Also, the UK feels like the tropics at the moment anyway so you might as well go the whole hog and theme your baking accordingly (nearly went a whole post without mentioning the weather there… NEARLY).

Ingredients

For the coconut sponges

  • 350g unsalted butter, softened
  • 350g caster sugar
  • pinch salt
  • zest and juice 2 limes
  • 5 eggs
  • 350g self raising flour
  • 50g desiccated coconut
  • 100g coconut yoghurt

For the caramelised pineapple filling

  • 1 ripe pineapple
  • 75g soft dark brown sugar
  • 50g unsalted butter, cubed

For the rum caramel (this will leave you with a little left over- keep in the fridge for a few days and use on ice cream!)

  • 200g caster sugar
  • 85g butter, cubed
  • 125ml double cream
  • spiced rum, to taste (I used 2 shots)
  • generous pinch sea salt

For the cream cheese icing

  • 125g unsalted butter
  • 400g icing sugar
  • 200g cream cheese (full fat)
  • zest 2 limes

For decoration (optional)

  • the Ines bouquet by Bloom and Wild
  • toasted coconut shavings
  • lime zest
  • rum caramel drips

Method

  1. Grease and line two 8 inch cake tins. Preheat the oven to 160c.
  2. Start off by making the sponges. Place the butter, caster sugar and lime zest/juice in a large bowl (or bowl of a stand mixer) and beat together until very light and fluffy (about 5 minutes). Add in the eggs, one at a time, beating well between each addition (add a spoonful of the flour every now and then if you’re worried about curdling).
  3. Once the eggs are well incorporated, add the flour, salt and desiccated coconut and fold carefully with a large metal spoon. Finally, fold through the coconut yoghurt.
  4. Scrape the batter into the two cake tins and level off the tops. Bake for 35-45 minutes or until the sponges are golden and a skewer comes out clean when inserted. Once baked, set aside to cool in the tins.
  5. Increase the oven temperature to 180c. Slice the pineapple into even chunks, discarding the skin and central core. Soften the butter slightly and mix together with the sugar. Line a baking tray with greaseproof paper and dot over half the butter mixture then place the pineapple pieces over the top in one layer. Top with the remaining butter mixture then place another piece of greaseproof paper on top and finally, add another baking tray to weight it down. Place in the oven and cook for 20 minutes, then turn the pineapple pieces over and cook for another 15 minutes (or until golden and caramelised). Once caramelised, roughly crush the pineapple then set aside and leave to cool completely.
  6. While the cakes and pineapple are cooling, make the rum caramel. To do this simply tip the sugar into a heavy bottomed pan and gently heat until it melts (do not stir, just swirl the pan occasionally). Once the sugar has melted, allow it to reach a deep golden colour then add in the butter and stir (it will spit a little so be careful). Now add the cream and stir again. Cook out for a further 2 minutes on the heat, then remove from the hob, add the rum and stir once more. Set aside to cool.
  7. Finally, make the cream cheese icing. Place the butter in a large bowl (or bowl of a stand mixer) and beat until light and smooth. Add half the icing sugar and beat again (cover the bowl with a clean damp tea towel to avoid an icing sugar explosion) until well combined, then add the rest along with the lime zest. Once these ingredients are well combined, add the cream cheese and beat until smooth.
  8. Once all the elements are cool, it’s time to assemble the cake. To do this slice both sponges in half horizontally (so you have four even layers) and place the first down on your serving plate of choice. Mix half the rum caramel in with the pineapple (reserve the rest for drips). Pipe a ring of cream cheese around the edge of this layer and fill the middle with your pineapple mixture. Repeat until you’ve used up all your sponges then spread a light layer of cream cheese icing all over the cake. Chill for 10 minutes (to catch all the crumbs) then spread the rest of the icing on neatly. Finish with the flowers, or alternatively use toasted coconut and lime zest.

Enjoy!

Gooseberry and Lemon Cake with Elderflower Mascarpone

Light, buttery sponge flavoured with lemon, tart pockets of soft, juicy gooseberries, and a generous swirl of elderflower mascarpone make up this simple summer cake and ode to the British countryside.

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • zest 2 lemons
  • 1tsp vanilla extract
  • 4 eggs
  • 225g self raising flour
  • 75g ground almonds
  • 1tsp baking powder
  • 250g gooseberries (blueberries, blackberries or raspberries would also work well)
  • 200g mascarpone
  • 3tbsp elderflower cordial
  • 1tbsp honey

Method

  1. Preheat the oven to 180c. Grease and line a 9 inch cake tin.
  2. Place the butter, sugar, lemon zest and vanilla in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light, pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add a little flour if you’re worried about curdling.
  3. Once all the eggs are well incorporated, fold in the flour, ground almonds and baking powder. Trim the tops and stalks of the gooseberries then fold them through the cake batter.
  4. Scrape the cake batter into the prepared tin and level off the top. Bake for 35-40 minutes or until the cake is springy and golden (or until a skewer comes out clean when inserted). Once baked, leave the cake to cool completely in the tin.
  5. Meanwhile, whisk together the mascarpone, elderflower and honey. When the cake is cool, swirl the mascarpone over the cake and decorate with fresh flowers.

Enjoy!

Cherry, Chocolate and Orange Blossom Tart with Cardamom Cream

Make the most of the fleeting cherry season with this deliciously indulgent ode to my favourite things (chocolate and cherries). Great for a summer dinner party dessert or post-BBQ chocolate fix, this tart layers up cherry compote, orange blossom infused chocolate filling and cardamom cream, all encased in crisp, zesty pastry; you’d be hard pushed to find someone who’d turn down a slice.

Ingredients

For the pastry

  • 225g plain flour
  • 150g unsalted butter, chilled and cubed
  • pinch salt
  • 50g caster sugar
  • zest 1 orange
  • 1 egg plus 1 egg yolk

For the cherry layer

  • 400g cherries (de-stoned)
  • 2tbsp caster sugar
  • zest and juice 1 orange
  • 2tbsp cherry molasses (optional)

For the chocolate filling

  • 125ml double cream
  • 100g butter
  • zest 1 orange
  • 2tsp orange blossom extract
  • 300g dark chocolate
  • 1 egg plus 3 egg yolks
  • 100g caster sugar

For the cardamom cream (optional)

  • 200ml double cream
  • 1tsp ground cardamom
  • 2tbsp icing sugar

To decorate (optional)

  • whole cherries
  • edible flowers, petals only

Method

  1. Grease a 20cm deep tart tin lightly with butter.
  2. Before you make the pastry, flavour the cream for the chocolate filling. To do this just pop the double cream, butter, orange zest and orange blossom extract in a saucepan and heat until the butter has melted and starts to gently simmer. Set aside until required.
  3. Place the plain flour, butter and salt in a food processor and whizz on a pulse setting until they resemble breadcrumbs. Tip this mix into a large bowl and stir through the caster sugar and orange zest. Briefly whisk together the egg and egg yolk and add to the bowl then stir with a cutlery knife to form pastry. Once it all comes together in big lumps, shape it into one large disc (handling as little as possible) and wrap in cling film. Chill for about an hour or until the pastry is a little firmer. Preheat the oven to 180c.
  4. While the pastry is chilling, make the cherry filling. To do this just place the de-stoned cherries, caster sugar, orange zest and juice, and the cherry molasses (if using- this is optional but it really helps intensify the cherry flavour) in a saucepan. Heat gently until the cherries release their juices, then up the heat and cook, stirring occasionally, until the cherries are sticky and resemble a compote.
  5. Once the pastry has firmed up, roll out to about 3mm thick on a well floured surface. Line the tart tin with the pastry, ensuring that you push it into the corners and flutes. Trim any overhanging pastry and chill for 20 minutes.
  6. When your pastry is sufficiently chilled, line with baking paper, fill with baking beans and blind bake for 10-15 minutes until the walls of the tart case can support themselves. At this stage remove the paper and beans and return to the oven for a further 5-10 minutes or until the pastry is completely cooked through with no grey, raw areas of pastry remaining. Set aside.
  7. Now make the chocolate filling. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water. Meanwhile, remove the orange zest from the cream mixture and heat up. Once the chocolate has melted pour the cream into the bowl and briefly stir to combine, then set aside to cool a little. Put the egg, yolks and caster sugar in a large bowl (or bowl of a stand mixer) and whisk until very thick, pale and voluminous (5-6 minutes). Add a large spoonful of this to the chocolate and mix in, then add the rest and carefully fold.
  8. To assemble the tart, tip the cherry compote into the pastry case and spread out in an even layer, then scrape the chocolate filling on top. Bake for 15 minutes then leave to cool completely in the tin (it should have a little wobble).
  9. While the tart is cooling, make the cardamom cream. To do this simply whisk together the icing sugar, cream and ground cardamom until soft peaks form.
  10. You can enjoy the tart at this stage- it will have a very fudgy, mousse like texture. If you chill the tart it will have a slightly different, but still delicious, texture (the cold will set it a little firmer, like a conventional chocolate tart). However you serve your tart, top it with a spoonful of cardamom cream and fresh cherries.

 

Brown Butter, Pecan and White Chocolate Brownies (GF)

If you do one thing this weekend, make these brownies; with brown butter delivering a deep nutty flavour, pecans adding a welcome crunch and dark brown sugar leaving you with a molasses hit, they 100% deliver on flavour and texture and are perhaps the most delicious brownies I’ve made to date (drops mic) (cringes).

Ingredients (makes 9-12 brownies)

  • 250g butter, cubed
  • 250g dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 100g gluten free plain flour (I used Doves Farm)
  • 100g chopped pecans
  • 75g chopped white chocolate
  • 75g chopped milk chocolate

Method (makes 9-12 brownies, depending on how hungry you are)

1) Preheat the oven to 180c. Grease and line a 22x22cm brownie tray.

2) Place the cubed butter in a saucepan and melt over a medium heat. Once completely melted, up the heat and allow the butter to foam until it smells nutty and reaches a deep golden colour. At this stage, remove from the heat and add in the chopped dark chocolate. Let it sit for a couple of minutes then stir briefly to create a smooth glossy mix. Set aside to cool a little.

3) While the chocolate mixture cools, place the sugars, salt, eggs and egg yolk in a stand mixer (or in a large bowl) and beat until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.

4) Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the gluten free flour and do the same until you have a smooth, lump free batter. Now add the chocolate chunks and pecans and stir through to evenly distribute.

5) Tip the mix into the prepared tin and level off. Bake for 25-30 minutes.

6) When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool (completely) in the tin then remove, slice up and serve.

 

Chocolate Sesame Layer Cake

Chocolate, tahini, sesame seeds (and more chocolate). What’s not to like? With four layers of dark chocolate sponge sandwiched together with creamy milk chocolate ganache smothered in sesame-studded tahini buttercream, this little twist on a classic chocolate fudge cake makes for a great celebration centrepiece which boasts a delicious balance of  sweet, nutty and rich cocoa flavours.

Ingredients

For the cake

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the milk chocolate ganache

  • 200g milk chocolate
  • 175ml double cream
  • pinch salt

For the icing

  • 100g tahini
  • 200g soft butter
  • 600g icing sugar
  • Pinch salt
  • 3-4tbsp black sesame seeds

For decoration (optional)

  • extra black sesame seeds

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins with baking paper.
  2. Melt the dark chocolate, either in a heatproof bowl in the microwave or in a heatproof bowl set over a pan of simmering water. Once melted, set aside to cool slightly.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 40-50 minutes ( or until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
  6. For the chocolate ganache, place the milk chocolate,salt and cream in a heatproof bowl set over a pan of simmering water. Gently melt together (ensuring that the water does not touch the base of the bowl) and once smooth and creamy, set aside to cool completely.
  7. For the buttercream, beat together the butter, tahini, salt and vanilla in the bowl of a stand mixer (or using electric beaters) until light and fluffy. Now add the icing sugar in batches, beating well on a slow speed between each addition. Once it’s all in increase the speed and beat for about 5-10 minutes until very light, smooth and creamy. Add in the sesame seeds and briefly mix again to distribute them evenly through the buttercream.
  8. To assemble the cake, slice the cooled sponges horizontally into two even layers (leaving you with four layers). Sandwich them on top of each other with a generous helping of ganache in between, then cover the whole cake with a thick coating of tahini buttercream using a palette knife (this buttercream is a little more textured than the regular kind due to the addition of tahini, so dampen the palette knife before spreading to achieve a smooth surface).
  9. To decorate, spinkle with extra sesame seeds for an understated look, or go to town which chocolate shards and sesame brittle.

Enjoy!