recipe

Dark Chocolate, Olive Oil and Espresso Torte

No intricate decorations, fillings or tiers here, just one humble layer of ludicrously fudgy, crinkly chocolate joy (which is, entirely by chance, dairy and gluten free). For a real depth of flavour and the perfect balance of bitter and sweet, take note of my chocolate recommendations and use a good quality olive oil (this recipe idea actually stemmed from a yearning to bake with a deliciously floral, wincingly expensive extra virgin oil I picked up in Greece last month*).

* Disclaimer: don’t judge, I was in that holiday headspace where you flash your card with the sort of cavalier attitude usually reserved for Monopoly money… sufficed to say, I could do with passing GO right now

Ingredients

  • 200g 60% dark chocolate
  • 100g 70% dark chocolate
  • 100g 80% dark chocolate
  • 200ml good quality olive oil
  • 275g light brown soft sugar
  • 75ml strong espresso
  • 5 eggs
  • Generous pinch sea salt

Method

  1. Preheat the oven to 170c. Grease and line an 8 inch cake tin.
  2. Roughly chop all the chocolate and place it in a heatproof bowl along with the olive oil. Put the sugar and coffee in a saucepan and gently heat until the sugar has completely dissolved (avoid bringing it to the boil at this stage).
  3. Once the sugar has dissolved increase the heat and bring to the boil, then pour over the chocolate. Leave for a few minutes while the chocolate melts, then stir everything (chocolate, olive oil, sugar, espresso) together to form a smooth, glossy liquid. Set aside to cool to room temperature, then stir in the egg yolks.
  4. Place the egg whites in a large bowl with the salt (or bowl of a stand mixer) and whisk to stiff peaks. Carefully fold the whites into the chocolate mixture in two batches using a large metal spoon, then scrape the mixture into the prepared cake tin (make sure you don’t scrape from a height or you’ll knock out some of that air you’ve just put into the whites!).
  5. Bake for 50-60 minutes, then leave to cool completely in the tin. When cooling, the top of the cake will dip and crack- don’t worry, it’s a smooth, flourless torte, not a sponge cake! Once cool, slice up and finish with a dusting of cocoa powder. Serve with creme fraiche, if you like.

 

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Triple Chocolate Rye, Walnut and Espresso Cookies

I’ve tweaked and tested this recipe at least four times over the past month *woe is me*, and am at last at the point where I’m completely happy with the outcome. Technique-wise I’ve actually harked back to one of my original cookie recipes which I posted about four years ago- it’s so simple and calls for a good old mixing bowl and wooden spoon, but delivers that chewy, crinkly texture which just can’t be rivalled. In terms of ingredients I’ve used a combination of rye and plain flour, three types of chocolate (duh), walnuts and a good dose of espresso; the resulting flavour is well balanced and borderline addictive, so proceed with caution (not actually, definitely give them a go).

Ingredients

  • 150g plain flour
  • 100g rye flour
  • 1tsp bicarbonate of soda
  • Pinch salt
  • 1tbsp instant coffee (ground to a very fine powder)
  • 160g unsalted butter
  • 150g dark brown soft sugar
  • 150g golden caster sugar
  • 1 egg plus 1 egg yolk
  • 75g walnuts, coarsely chopped
  • 100g dark chocolate, coarsely chopped
  • 100g milk chocolate, coarsely chopped
  • 100g white chocolate, coarsely chopped

Method

  1. Preheat the oven to 180c. Line two large trays with baking paper.
  2. Place the plain flour, rye flour, bicarbonate of soda and salt in a large bowl and roughly mix together with a wooden spoon. Add the instant coffee, butter and sugars to a saucepan and gently melt over a medium heat, stirring occasionally.
  3. Once the ingredients have melted together, set aside to cool slightly then add in the egg and egg yolk and whisk briefly to combine.
  4. Pour the wet ingredients into the dry and mix together with a wooden spoon to form a soft cookie dough. Tip in the chocolate and walnuts into the bowl and mix to evenly distribute them through the dough. Chill the dough for 15 minutes.
  5. Using an ice cream scoop, form balls of cookie dough and line onto the baking trays (leaving lots of space for spreading). You will need to do this in batches (unless you have a huge oven and lots of trays!).
  6. Bake the cookies for 10-12 minutes then set aside. They will be very soft when you get them out of the oven, but don’t worry, they’ll set up a little. Leave to cool and serve.

Enjoy!

Apricot, Rosemary and Almond Mini Cakes with Pine Nut Praline

Sometimes ingredients just belong together, and that is certainly the case when it comes to sticky baked apricots and almonds. With these upside down almond cakes I’ve taken this tried and tested flavour combination and made it that little bit more delicious with the addition of fragrant, slightly woody rosemary, and salty-sweet pine nut praline (which, by the way, is extremely moreish). Serve up with a generous dollop of mascarpone and a drizzle of good quality honey and take a basic, fairly retro little cake to a great seasonal dessert.

Ingredients (makes 12)

For the rosemary honey

  • 2 sprigs rosemary
  • 6tbsp runny honey

For the cakes

  • 225g softened unsalted butter
  • 225g golden caster sugar
  • 3 eggs
  • 150g plain flour
  • 2tsp baking powder
  • 2tsp chopped rosemary
  • 150g ground almonds
  • 175ml milk
  • 6 ripe apricots

For the pine nut praline

  • 100g pine nuts, toasted
  • 125g caster sugar
  • generous pinch sea salt

To serve

  • creme fraiche or mascarpone

Method

  1. Preheat the oven to 170c. Grease a mini cake tray (I have a tray with 6 holes, each slightly larger in size than a muffin- I just used it twice as the recipe yields 12 mini cakes) with butter then dust with flour and shake out any excess (greasing and flouring should prevent any sticking). To be extra safe, place a little circle of greaseproof paper in the base of each hole. If you don’t have a mini cake tray, you could make these in large muffin cases, yielding about 15-18.
  2. Before you make the cake batter, place the honey in a saucepan along with the rosemary sprigs. Heat gently until the honey starts bubbling slightly then set aside to infuse. You’ll use this later.
  3. For the cake batter, place the butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very pale and fluffy. Add the eggs in one at a time, beating well between each addition. To prevent curdling, add a little bit of the flour with each egg. Once all the eggs are incorporated, stir together the rest of the flour, almonds, baking powder, salt, and chopped rosemary in a bowl. Add half of these fry ingredients along with half of the milk and fold in, then add the rest and fold again until you have a smooth mixture.
  4. Drizzle about half a teaspoon of your infused honey into the base of each hole in your prepared tray. Half the apricots and place one half, cut side down, on top of the honey. Top with your cake mix (about 2/3 full) and level off the top. Bake for 20-25 minutes or until the cakes are well risen and a skewer comes out clean when inserted.
  5. While the cakes are baking, make the pine nut praline. To do this simply place the sugar in a pan and heat gently until it starts melting at the edges. Give it a swirl (do not stir) and once it’s all dissolved add the pine nuts. Stir to coat the pine nuts and once the caramel has reached a deep golden colour, scrape onto a piece of greaseproof paper and level out. Leave it to set hard (about 10-15 minutes) then blitz it up in a food processor with a very generous pinch of sea salt (don’t over blitz, it’s nice to have a bit of crunch).
  6. When your cakes are ready, leave to cool in the tins for a while then carefully turn out. Heat the remaining infused honey, just to loosen, then brush all over the surfaces. Serve each cake with a spoonful of mascarpone and some of the pine nut praline.

Enjoy!

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!

Roast Peaches with Coconut Crumble, Blackberry Compote and Lime (VG)

This vibrant dish works well if you’re feeling a boujee brunch, but would also make for a delicious, light summer dessert; it’s a real celebration of summer produce and the contrast of flavours, textures and colours mean it’s a guaranteed crowd pleaser (plus it’s vegan!).

Ingredients (serves 6)

For the peaches

  • 6 ripe peaches
  • 1tsp ground cinnamon
  • 1tsp ground cardamom
  • 2tbsp coconut nectar (or honey/ maple)
  • 100ml dessert wine (optional)

For the blackberry compote

  • 300g fresh blackberries
  • juice 1 lime
  • 2tbsp coconut nectar (or honey/ maple)

For the coconut crumble

  • 75g rolled oats
  • 3tbsp melted coconut oil
  • 2tbsp coconut nectar (or honey/ maple)
  • 1tsp ground cinnamon
  • 50g roughly chopped almonds
  • 50g flaked coconut

Other

  • zest 2 limes
  • 500ml coconut yoghurt

Method

  1. Preheat the oven to 180c. Line 1 baking tray and 1 high sided baking dish with greaseproof paper.
  2. Half the peaches and remove the stones, then place them in the baking dish, cut side up. In a small bowl, mix together the ground cardamom, ground cinnamon and coconut nectar. Drizzle all over the peaches (along with the dessert wine, if using).
  3. In a mixing bowl, stir together the rolled oats, coconut oil, coconut nectar, ground cinnamon and chopped almonds. Tip this mixture onto the baking tray and spread out.
  4. Pop both trays in the oven and roast the peaches for 20-25 minutes (or until very tender and sticky). Check the coconut crumble after 10 minutes and turn to prevent burning. Once the crumble starts crisping up and reaches a golden colour, add in the coconut flakes and cook for a further 5 minutes. When the peaches and crumble are ready, just leave them to cool while you make the blackberry compote.
  5. For the compote, simply place the blackberries, coconut nectar and lime juice in a saucepan and cook gently (stirring occasionally) until it reaches a loose jam-like consistency. Set aside to cool.
  6. To assemble the dish, start with the coconut yoghurt in the base of the bowl and ripple through some compote, then top with two peach halves, a generous helping of coconut crumble and a sprinkle of fresh lime zest.

Enjoy!

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!

Cardamom Baked Custards with Orange Blossom Roast Rhubarb

I’m kicking it old school today with a seasonal take on a childhood classic; baked custard. Custard is something which, until a few years back, filled me with dread. I think it has something to do with enduring memories of school puddings accompanied by lukewarm, thick skinned, unsettlingly lumpy custard… That said, a good baked custard I had at cookery school a few years back converted me after years of avoiding the stuff; it was deliciously smooth, creamy and comforting and since then I can appreciate how the simple format can make for a really versatile dessert.

In this spring recipe I’ve flavoured the custard with cardamom and paired it with some orange blossom roast rhubarb and pistachios for added texture. Once you’ve made it once though you’ll definitely want to play with other flavours. Coffee, chocolate, citrus, rose and almond are just some flavours you might like to try, but the possibilities and accompaniment choices are endless.

Ingredients (serves 4-6)

  • 4 eggs
  • 115g caster sugar
  • 300ml whole milk
  • 300ml double cream
  • 10-12 cardamom pods, seeds removed and ground
  • 300g rhubarb
  • 75g golden caster sugar
  • Juice and zest 1 orange
  • 2-3tbsp orange blossom water (I used a great Arabica Food & Spice variety)
  • 100g pistachios

Method

  1. Preheat the oven to 140c.
  2. Whisk the eggs and sugar together to combine. Heat the milk, cream, vanilla and ground cardamom seeds in a saucepan to just below boiling point then leave the flavours to infuse for 10 minutes.
  3. Bring the cream mix back up to scalding point then pour it all over the eggs. Whisk  to combine then strain through a sieve into a jug. Distribute the mixture between four individual oven proof serving dishes.
  4. Place the dishes into a deep roasting pan and fill with enough boiling water to come halfway up the sides. Bake for 25-30 minutes or until the custards are almost set but have a gentle, uniform wobble in the middle.
  5. The custards can be served warm or cold, so depending on your preference you might like to prepare the rhubarb and pistachio topping before baking the custards. I personally like them cold so once they’re cooked just take them out of the water bath to cool completely. Once cooled you can refrigerate the custards until required.
  6. Meanwhile, up the temperature of the oven to 180c. Place the rhubarb in a bowl along with the sugar, orange zest, orange blossom water and orange juice. Toss to evenly coat then tip everything onto a lined baking tray and roast for 10-15 minutes.
  7. When it’s done the rhubarb will be tender but hold its shape. Set aside to cool and make sure you reserve the delicious cooking syrup. Last of all, roughly chop the pistachios.
  8. To serve, top the custards with a generous spoonful of roast rhubarb and some of the orange syrup. Sprinkle with chopped pistachios and enjoy!