This pavlova screams Autumn; each element contains a seasonal hero and I definitely (big statement) prefer the combination of hazelnut meringue, blackberry cream and bay poached pears over the classic summer berry meringue we all know and love here in England. Make it for an Autumn gathering (or dare I say it- Christmas) and it is sure to be a crowd pleaser.
For the pavlova:
5 egg whites
300g caster sugar
1tsp corn flour
1tsp white wine vinegar
200g chopped hazelnuts
For the poached pears:
4 pears, peeled
200ml blackberry rum (or sloe gin)
1 vanilla pod, split
1 cinnamon stick
3 bay leaves
75g caster sugar
For the blackberry cream:
400ml double cream
2-3tbsp icing sugar
1tsp vanilla extract
250g lightly crushed defrosted frozen blackberries (these work really well for rippling as they are usually soft and juicy)
Preheat the oven to 130c and line a large baking tray with greaseproof paper. To start, make the pavlova. To do this place the egg whites in a large clean bowl (or bowl of a stand mixer) and whisk to stiff (but not dry) peaks. Once you reach this stage add the caster sugar 1tbsp at a time and keep whisking until you have a thick, glossy, grain free meringue. Now tip in the cornflour and white wine vinegar and briefly whisk once more to thoroughly combine. Finally, pour 150g of the chopped hazelnuts into the bowl and fold gently with a large metal spoon.
Spoon the meringue onto your prepared tray and shape into a rough circle with a dip in the middle. Bake for 1-1 1/2 hours until the pavlova is crisp to the touch and peels away from the paper with ease, then switch off the oven and allow it to cool with the door ajar to avoid any major cracks.
While the meringue is cooking and cooling, poach the pears. Pop the peeled pears in a saucepan along with the blackberry rum, vanilla pod, cinnamon stick, bay leaves and caster sugar then top up with water so that the pears are just covered. Simmer for around 25-30 minutes until the pears are tender but not mushy. Once ready, pick out the pears and leave to cool, then return the liquid to the hob, turn up the heat and boil until it reaches a syrupy consistency. Set aside to use later.
For the blackberry cream, whisk the cream, icing sugar and vanilla to soft peaks then fold through the defrosted blackberries with a little juice (reserve a few whole ones for decoration).
Now you are ready to assemble your pavlova. Put the meringue on a plate or serving platter and fill the dip with the blackberry cream. Pile up the pears on top, sprinkle with the remaining hazelnuts and drizzle over your syrup. Decorate with bay leaves or gold leaf, if you like.
Moist coffee and hazelnut sponge, rich cardamom-spiked ganache and smooth espresso buttercream make up this delicious twist on an old favourite; I love the classic combination of coffee and chocolate (painfully predictable- I am addicted to both caffeine and cacao) but the cardamom adds a welcome aroma of spice which makes this cake an altogether more decadent one than your standard coffee and walnut. Enjoy on an Autumnal evening for a proper grown-up treat.
For the cake:
350g softened butter
250g soft light brown sugar
350g self raising flour
12 cardamom pods, emptied and ground
4tbsp coffee granules mixed with 3tbsp boiling water
100g chopped hazelnuts
For the cardamom ganache:
200g dark chocolate
250ml double cream
8 cardamom pods, cracked open
For the coffee buttercream:
200g softened butter
400g icing sugar
3tsp instant coffee dissolved in 2tbsp boiling water
Preheat the oven to 180c. Grease and line two 8 inch cake tins.
For the coffee hazelnut sponge, place the butter and sugar in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and thick. Add the eggs one at a time, beating well between each addition to ensure the ingredients are well combined (add about 1tbsp of the flour with each egg if you’re worried about curdling).
Next fold in the flour, salt and ground cardamom with a large metal spoon then finally stir in the coffee, milk and hazelnuts.
Split the cake batter between the prepared tins and level off. Bake for 35-40 minutes.
While the cakes are baking make the chocolate cardamom ganache. Place the cream and cracked cardamom pods in a saucepan over a medium heat. Bring to the boil then switch off and leave to infuse for 20 minutes. Meanwhile, chop up the chocolate and tip into a jug. Once the cream and cardamom has infused place back on the heat, bring to the boil then pour it over the chocolate through a sieve (to catch the cardamom pods). Let the cream melt the chocolate for a couple of minutes then stir to create a smooth ganache. Set aside for later.
Now make the buttercream. To do this just cream together the butter and icing sugar with either electric beaters or a stand mixer with paddle attachment until very light and pale (about 10 minutes). Now add the milk and coffee and beat again to combine.
Once the cakes are baked leave to cool completely in the tins, then turn out and slice each in half horizontally (leaving you with four layers).
To assemble the cake stack up the layers sandwiched with chocolate cardamom ganache. Cover the whole cake in the coffee buttercream and decorate with piped buttercream peaks and a dusting of espresso powder.
This tart is simple but indulgent and marries together an Autumn favourite (pear) with my biggest weakness (chocolate). It makes for a delicious weekend treat served warm with ice cream but would equally round off a dinner party with a topping of lightly whipped Calvados cream; either way you can’t go far wrong with chocolate pastry and almond frangipane studded with ripe pears and oozing dark chocolate…
For the pastry:
200g plain flour
25g icing sugar
25g cocoa powder
140g cold cubed butter
2 egg yolks
2tbsp cold water
For the filling:
125g caster sugar
300g ground almonds
1tsp vanilla extract
3 pears, sliced
100g dark chocolate, broken into pieces
50g dark chocolate
Start off with the pastry. Place the flour, cocoa, icing sugar and butter in a food processor and blitz until it takes on the texture of coarse breadcrumbs (you could also do this by rubbing these ingredients between your fingers then stirring in the egg and water with a cutlery knife). Add the egg yolks and water and pulse. Stop when the crumbs start to clump together to form large lumps of pastry then tip out, push together and shape into a disc. Wrap in cling film and chill for 10 minutes.
Preheat the oven to 180c. Lightly grease a 22x22cm loose bottom tart tin with butter. Take your pastry and roll out on a lightly floured surface to about 3mm thick. Line the tart case, pushing the pastry into the corners with a smaller lump of dough. Trim the edges and return to the fridge to chill for a further 15 minutes.
Once your pastry is firm, line with baking paper and baking beans and bake for 10-15 minutes until the sides are set. Remove the paper and beans and prick the base all over with a fork then bake for another 10 minutes or until the base is cooked through and has a sandy texture with no damp areas.
While the pastry is cooking make the filling. To do this simply place the eggs, caster sugar, ground almonds and vanilla in a food processor and whizz up until well combined (or beat together with a wooden spoon).
Reduce the oven temperature to 140c. Pour half the almond filling into the cooked pastry case and then sprinkle over the broken up chocolate. Add the remaining filling, level out, then arrange your pear slices all over the surface. Bake for 30-40 minutes or until the filling is golden and well risen.
When your tart is ready, heat the honey a little and brush all over the surface to create a shine. Melt the dark chocolate (either in a ban marie or in the microwave) and flick across the top as desired to finish it off.
Slice up and serve with a dollop of creme fraiche or Calvados cream.
Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.
Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest
Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)
For the cake:
375g plain flour
300g caster sugar
85g cocoa powder
2tsp baking powder
2tsp bicarbonate of soda
large pinch sea salt
175ml vegetable oil
2tsp vanilla extract
100g dark chocolate
325ml just boiled water
2tsp instant coffee granules
For the toffee cream filling:
325g soft light brown sugar
225ml double cream
pinch sea salt
For the ganache:
200g dark chocolate
150g milk chocolate
300ml double cream
For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):
120g caster sugar
60g golden syrup
1 1/2tsp bicarbonate of soda
Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
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).
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.
Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.
While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!
I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!
Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.
Ingredients (serves 10-12):
For the crumble topping:
100g plain flour
50g caster sugar
85g hazelnuts, chopped
75g butter, melted
For the cake:
zest 1 lemon
225g soft butter
175g caster sugar
400g ripe peaches, blitzed into a chunky puree
200g wholemeal self raising flour
1tsp baking powder
100g finely chopped hazelnuts
1 peach, finely sliced
large handful blueberries
dollop creme fraiche or greek yoghurt
drizzle of honey
Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.
Yes this is really a roulade but I can’t bring myself to type that word (in my head it’s associated with hostess trolleys, raspberry pink table runners and, worst of all, glace cherries), so let’s settle on meringue roll. Regardless of the terminology though, this is delicious; hazelnut studded meringue, smooth milk chocolate cream, dark chocolate ganache and to top it off, caramel covered hazelnuts- it’s pretty much a guaranteed winner (plus it’s not as complicated to make as it looks, providing you’ve got a good whisk… or guns of steel).
For the meringue:
4 egg whites
225g caster sugar
50g icing sugar
For the chocolate filling:
400ml double cream
3tbsp cocoa powder
3tbsp icing sugar
For the topping:
100g dark chocolate
100ml double cream
100g caster sugar
Preheat the oven to 170c. Grease a 20cm x 30cm (roughly) shallow baking tin with a little butter then line with greaseproof paper. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for 5-10 minutes or until golden brown. Once golden cool a little then blitz in a food processor to create a corse crumb texture. Set aside to cool for later.
Whisk the egg whites to form medium peaks then add the caster sugar in three additions, whisking well between each. Once you’ve added all the sugar continue to whisk until the meringue reaches stiff peaks, then add the crushed and cooled hazelnuts. Fold the nuts in carefully then tip the meringue into your prepared tin. Spread out evenly to the edges with a spatula or palette knife. Bake for 20-25 minutes or until it has some light colour.
When your meringue is ready, place on a wire rack and leave to cool in the tin. Dust the icing sugar in an even layer over a large rectangle of greaseproof paper, ready for when you turn out the meringue.
While the meringue is cooling, make the chocolate cream filling. To do this sift the cocoa and icing sugar into the double cream and whisk to soft peaks with electric beaters.
When the meringue has cooled turn out onto the prepared paper. Spread the chocolate cream all over the surface, leaving a gap of about 1cm around the edge.
Using the paper to help you, roll up the roulade lengthways. I always find it’s easier if you do this away from you, using the paper to help tease up the meringue. It will crack, but don’t worry, it’s meant to!
When your roll is complete, make the ganache. To do this just chop up the dark chocolate and place in a bowl, then heat the cream to just below boiling and pour directly over it. Leave it to melt together then give it a stir to completely combine. Set aside to thicken a little then pipe down the centre of your roll.
For a final (completely optional) flourish, pour the sugar into a heavy bottomed pan and heat gently. Allow the sugar to melt (do not stir, just swirl), then take it to a golden amber colour. Once it reaches this colour remove it from the heat and keep an eye on it’s consistency. Once it thickens and begins to form sugary threads, dip the whole hazelnuts in and pull out to create spiky caramel coated nuts- the perfect decoration!
These bars are the perfect grab and go treat to keep you going on a hectic day- I love my rhubarb and ginger jam sandwiched between the peanut butter flapjack and nutty topping, but you could choose any marmalade or jam in your version.
75g coconut oil
175g peanut butter (or another nut butter ie. almond, cashew)
150g dark brown soft sugar
4tbsp golden syrup
300g porridge oats
Filling and topping:
200g rhubarb and ginger jam (or your favourite jam- fig or raspberry would work well)
200g flaked almonds
75g brazil nuts
100g caster sugar
Preheat the oven to 180c. Grease and line a brownie tray.
For the base place the coconut oil, peanut butter, sugar and syrup in a saucepan. Melt together over a medium heat. Tip the oats into a large bowl and add the melted liquid. Stir together until well combined then pack down into the prepared baking tin. Bake for 25-30 minutes until golden brown.
For the topping, heat the caster sugar and water together over a medium heat. Allow the sugar to dissolve then pour into a bowl along with all the nuts. Stir together to coat.
Now you can assemble the next layers. Spread the jam all over the flapjack base and spoon on the nuts in an even layer. Press down the top then bake for 15-20 minutes, until the nuts are golden brown.