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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!

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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!

Cherry, Chocolate and Tahini Parfait with Sesame Crumble

We’ve been enjoying a very unusual bout of beautiful hot weather here in the UK, so today’s recipe is an iced one. I served this up for my boyfriends birthday (after he broke the news to me that he didn’t want a cake- yeah, sacrilege I know) and although it requires a little more effort to make than a simple sponge, the creamy, indulgent and slightly bittersweet (thanks to the tahini and very dark chocolate) result is well worth it.

Ingredients

For the chocolate ripple

  • 150g bitter dark chocolate
  • 150ml double cream
  • pinch sea salt

For the cherry compote

  • 200g fresh cherries (de-stoned)
  • 3tbsp honey or caster sugar
  • Zest and juice of 1 orange

For the parfait base

  • 4 eggs
  • 75g caster sugar
  • 125ml whole milk
  • 250ml double cream
  • 150g tahini

For the tahini crumble

  • 25g tahini
  • 25g demerara sugar
  • 25g butter, cubed
  • 100g plain flour
  • 1tbsp black sesame seeds

Method

  1. Start by making the chocolate ganache for the ripple. To do this simply place the chocolate, salt and cream in a heatproof bowl and set over a pan of simmering water (don’t allow the water to touch the bottom of the bowl). Stir occasionally until it melts together and forms a smooth ganache. Set aside to cool.
  2. Now prepare the cherry compote. Put the cherries, honey (or sugar), orange zest and juice in a saucepan and gently heat, stirring occasionally, until it reaches a sticky compote consistency (5-10 minutes). Transfer to a bowl and leave to cool.
  3. Now it’s time to make the parfait base. Line a loaf tin with 2 layers of cling film, leaving an overhang on all sides.
  4. Separate the eggs. Put the yolks in a large bowl along with the sugar and whisk until pale, meanwhile, heat the milk until just boiling in a saucepan. Remove the milk from the heat and pour into the egg yolks, then stir together until smooth. Return the mix to a clean pan and gently heat, stirring constantly. After a few minutes, the mix will start to thicken- once it coats the back of the spoon set aside and cool to room temperature.
  5. Once the ganache, compote and custard have cooled to room temperature, whisk the double cream to soft peaks. In a separate bowl whisk the egg whites to medium peaks. Stir the tahini into the egg yolk mixture. Fold the double cream into the egg yolk/ tahini with a large metal spoon, then do the same with the egg whites, retaining as much air as possible. Ripple through 2/3 of the chocolate ganache and 2/3 of the cherry compote.
  6. Spoon the remaining chocolate ganache and cherry compote into the bottom of the prepared tin, then spoon in the parfait mix. Cover with cling film and freeze for at least 4 hours.
  7. While the parfait is freezing, make the sesame crumble. Preheat the oven to 180c. Rub together the butter and flour until they resemble breadcrumbs. Stir through the sugar and tahini, then tip onto a lined baking tray- bake for 10 minutes then check, shake and return to the oven to 10 more minutes, or until the crumble is golden brown. Stir through the sesame seeds and set aside to cool.
  8. Take the parfait out of the oven 10 minutes before you’d like to serve it to allow it to soften slightly. Sprinkle on the sesame crumble and finish with some fresh cherries.

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!

Ricotta, Raspberry and Peach Cheesecake Bars

With a light baked ricotta filling studded with fresh raspberries, crunchy almond-oat base and griddled peach topping, these cheesecake bars pay homage to 90s peach melba, and make for the perfect summer dessert.

Ingredients (makes 12 bars)

For the base

  • 150g digestives
  • 2tsp demerara sugar
  • 1tsp cinnamon
  • 50g rolled oats
  • 50g almonds
  • 140g unsalted butter, melted

For the filling

  • 500g ricotta
  • 125g golden caster sugar
  • 30g corn flour
  • 2 eggs, plus 1 egg yolk
  • 1tsp vanilla extract
  • 100g full fat greek yoghurt
  • 200g raspberries

For the topping

  • 2 peaches, sliced
  • few extra raspberries
  • decorative herbs, almonds, edible flowers (optional)

Method

  1. Preheat the oven to 160c and grease and line a 22x22cm baking tin. Place the digestives, demerara sugar and cinnamon in a food processor and blitz into crumbs. Add in the melted butter, almonds and oats and very briefly blitz again to combine- don’t over mix here, you want a nice crunchy base. Tip this mixture into the prepared tin and pack down with the back of a spoon. Chill for 15 minutes then bake for 10 minutes to set. Once baked set aside for later.
  2. Now make the filling. To do this simply whisk together the ricotta, golden caster sugar, corn flour and vanilla until very smooth, then add in the egg and egg yolk one at a time, whisking between each addition to bring the mixture together again. Lastly, whisk in the yoghurt. Roughly break up the raspberries with the back of a fork and tip them in. Ripple them through then scrape all the filling onto the base. Place the tin into another larger roasting tin and fill with water (about half way up the sides of your baking tin). Bake for 1 hour or until the cheesecake is set but still has a uniform wobble.
  3. Once baked, leave the cheesecake to cool completely then chill for 4-6 hours to set.
  4. While the cheesecake is chilling, lightly oil a griddle pan and slice the peaches into wedges. Heat the pan and char the slices on each side, then leave to cool.
  5. When your cheesecake has set, just remove it from the tin, slice into 12 bars (use a hot knife for this and you will get a cleaner result) and top with the griddled peach slices, extra raspberries and nuts.

Enjoy!

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.

 

Rose Labneh with Sumac Baked Figs

I know I’m getting a few months ahead of myself by posting a fig recipe (usually they come into season around late July), but when I saw some particularly plump, dark looking figs in my local fresh produce shop, I couldn’t help but cook them up with some delicious accompaniments. You could recreate this super simple recipe using any seasonal fruit- rhubarb, greengage or peach would work particularly well.

Ingredients (serves 6)

  • 400ml Greek yoghurt
  • 3tbsp runny honey
  • 2tsp rose water
  • 10-12 ripe figs
  • 1-2tsp sumac
  • Few sprigs thyme
  • 1 pomegranate, seeds only
  • 75g almonds

Method

  1. Place the yoghurt, 1tbsp of the honey and the rose water in a bowl. Mix together then transfer to a muslin cloth and tie up the corners. Sit this in a sieve over a bowl for at least 24 hours (refrigerated).
  2. After 24 hours the liquid will have drained from the yoghurt, leaving you with a thick, smooth labneh.
  3. Once the labneh is ready, prepare the other elements of your dessert. Preheat the oven to 200c and line a high sided baking tray with greaseproof paper. Slice the figs into either halves or quarters (depending on your visual preference!) and spread out on the tray (cut side up). Drizzle with the remaining 2tbsp honey and sprinkle over the sumac. Roughly break the thyme into the tray too.
  4. Roast the figs for 20-25 minutes until very tender and sticky. While the figs are cooking, toast the almonds in a dry frying pan until lightly coloured, then roughly chop.
  5. To serve, spread a generous spoonful of the labneh onto your dessert plates and arrange some fig pieces on top. Sprinkle over the almonds and pomegranate seeds and lastly, garnish with some thyme, if you like.

Enjoy!