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).
At last we approach fig season- one of my absolute favourite fruits, and so synonymous with Middle Eastern cuisine that it would be wrong to incorporate them into a bake which didn’t boast nuts, heady spices or sweet floral flavours; of course this cake contains all three, making it one of my favourite recipes I’ve posted on here to date. It’s not too sweet, nor is the icing too heavy, just a well balanced, flavoursome bake with flavours which work beautifully together. I hope you enjoy.
For the cakes
- 100g chopped dried figs
- zest and juice 1 orange
- 2-3tbsp rose water
- 250g butter, cubed
- 200g caster sugar
- 50g soft light brown sugar
- 4 eggs
- 400g grated carrot
- 225g plain flour
- 1tsp bicarbonate of soda
- 2tsp baking powder
- large pinch salt
- 1 1/2 tsp cinnamon
- 2 heaped tsp ground cardamom
- 1tsp mixed spice
- 100g pistachios, roughly chopped
For the icing
- 300ml double cream
- 200g cream cheese
- 3tbsp honey
- 2-3tbsp rose water
- 50g chopped pistachios
- 1tbsp dried rose petals
- 4-5 figs
- Preheat the oven to 180c. Grease and line two 7 inch cake tins.
- Roughly chop the figs and discard the stalks. Tip into a bowl and add the orange juice and rose water. Leave to soak until required.
- In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and both sugars until pale and thick. Add in the eggs one at a time, beating well between each addition (add a small amount of the flour with each egg to prevent curdling).
- Stir through the grated carrot and soaked figs (along with any juice the figs haven’t absorbed). Mix together the dry ingredients and pistachios and fold through the batter until no streaks of flour remain.
- Split the batter between the prepared tins and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
- Let the cakes sit in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
- Meanwhile, place the cream, cream cheese, honey and rose water in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pipe-able. Adjust the levels of sweetness and rose flavour to taste.
- Once the cakes have cooled down, slice them in half horizontally, leaving you with 4 equal layers. Pile the rose and honey cream into a piping bag with round nozzle. Place the first layer onto a serving plate and pipe little mounds all over the surface, then top with the next layer. Repeat until all the cream mixture is used up, then sprinkle rose petals and pistachios over the top and arrange the figs in an attractive way, if using.
These buttery shortbreads, dipped in white chocolate and flavoured with warming cardamom and citrus, have got me feeling (dare I say it) pretty festive. The format might be a bit retro but there’s something comforting and nostalgic about bedding in with a batch of homemade biscuits and a cup of builder’s tea at this time of year. Give them a try for a quick and easy twist on a classic.
Ingredients (makes 20-24 biscuits)
- 225g soft butter
- 100g caster sugar
- zest 1 orange
- 150g plain flour
- 1 1/2 tsp ground cardamom
- 75g rye flour
- 100g cornflour
- Pinch of salt
- 100g white chocolate
- 50g pistachios, finely chopped (optional)
- Place the butter, sugar and orange zest in a large bowl (or bowl of a stand mixer with paddle attachment) and beat until very light and fluffy. Add in the flours, salt and ground cardamom and beat briefly until the flour is just incorporated and the mix starts to come together in large clumps (it’s important not to over-mix here as beating for too long could result in a tough biscuit which isn’t buttery and short!).
- Bring the mix together with your hands and roll out on a floured surface to about 1cm thick. Stamp out biscuits using a cookie cutter (or just slice the dough into squares with a knife) and line up on a lined baking tray. Chill for at least 30 minutes, or until firm. Preheat the oven to 180c.
- Once your biscuits have firmed up, bake for 12-15 minutes or until the edges are golden. Leave to cool on a wire rack.
- Melt the white chocolate in a heatproof bowl set over a saucepan of simmering water (or melt in the microwave at 30 second increments, stirring between each) then dip each biscuit in, about half way up. Place the dipped biscuits on a piece of greaseproof paper for the chocolate to set and sprinkle with pistachios.