Monday, 14 August 2017

Vegan Chocolate and Peanut Butter Cake

Peanut butter and chocolate is one of those irresistible combinations that you just can't go wrong with. It's impossible to have only one slice of this cake. It's that good. And it's vegan! 

This recipe is adapted from Bea's book 'Tea With Bea', which is actually one of my favourite baking books. The vegan chocolate cake was the first recipe I tried, and it has now become my go-to recipe. It is absolutely foolproof and produces the perfect cake every single time. 




Ingredients:
  1. 275 g flour
  2. 100 g  cocoa powder
  3. 2 tsp baking soda
  4. 1 tsp baking powder
  5. a pinch of salt
  6. 450 ml soy milk
  7. 2 tsp red wine vinegar
  8. 300 g caster sugar
  9. 300 ml sunflower oil
  10. 2 tbsp vanilla extract
  11. 4 tbsp peanut butter

Method:
  1. Preheat the oven to 160 C. Line a 9" round baking pan with parchment paper.
  2. Put the flour, cocoa powder, bicarbonate of soda, baking powder and salt into a large mixing bowl and sift twice through a sieve.
  3. In a separate bowl, whisk the soya milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and stir until well combined. 
  4. Add 2 tbsp of the peanut butter into the mixture and mix well. 
  5. Spoon the batter into the prepared cake pan. 
  6. Add dollops of the remaining peanut butter on top and swirl with a knife.
  7. Bake in the preheated oven for 40-55 minutes. 
  8. Remove from the oven and let it cool for 10 minutes in the pan.

    Sunday, 23 July 2017

    Peach Torte

    If you liked my Raspberry and Almond Torte recipe, you will most definitely love this too. I am not really a peach-eater. And don't worry if you aren't either, because you will love this torte either way! This is my go-to torte recipe, and I use it with pretty much any kind of fruit. It has never disappointed me, trust me.



    Ingredients:
    1. 3/4 c sugar
    2. 1/2 c unsalted butter
    3. 2 eggs
    4. 1 tsp vanilla extract
    5. 1 tsp baking powder
    6. 1 c flour
    7. 1/4 tsp salt
    8. About 15 peach slices
    9. 1 tsp sugar
    10. 1 tbsp lemon juice



    Method:
    1. Preheat oven to 180 degrees and line a 9 inch spring form tin with baking paper. 
    2. In a bowl, cream together the sugar, butter until light and fluffy. Add in the eggs and vanilla. 
    3. Add the sieved flour, salt and baking powder. Mix until combined. The batter will be extremely thick. 
    4. Transfer the batter into the tin and smooth the top.
    5. Place the peaches on top of the batter. 
    6. Sprinkle the 1 tsp sugar and lemon juice on top. 
    7. Bake for 45-50 minutes. 

    Thursday, 20 July 2017

    Pear and Cinnamon Flat Pie

    This summer, I have been loving baking with fruit. It's amazing how much flavour and texture they add to desserts, without having to do anything to them at all! This was the first time I baked a pear pie and I have to admit, it has made it to my top 10 favourite pies! 



    Ingredients:

    1. 2 pears, thinly sliced
    2. 2 tbsp lemon juice
    3. 1 tsp ground cinnamon
    4. 1 3/4 c flour
    5. 1/4 tsp salt
    6. 3/4 c cold unsalted butter, cubed
    7. 4 tbsp ice cold water




    Method:
    1. In a bowl, add the sliced pears, lemon juice and cinnamon and let it sit for about 20 minutes. 
    2. Meanwhile, sieve the flour and salt, and add to a bowl.
    3. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry. 
    4. Add in the ice cold water, just enough, so the dough comes together. Do not knead. 
    5. Wrap in cling film and chill for at least an hour in the fridge. 
    6. Preheat the oven to 180 degrees.
    7. On a lightly floured surface, roll the dough into a 1/4" thick rectangle. Place on a baking sheet lined with parchment paper.
    8. Place the sliced pears, slightly overlapping each other, leaving a 1" border around the edge. 
    9. Fold the edges over and seal with a fork. 
    10. Brush with egg wash (optional).
    11. Bake for 40-45 minutes or until golden brown. 

    Chocolate Chip Cookies

    My definition of comfort food would have to be a soft, gooey, warm chocolate chip cookie with vanilla ice cream. And this recipe produces cookies so soft, they will melt in your mouth. I like using both chocolate chunks and chips, of two different kinds of chocolate. This not only gives the cookies a unique flavour, but great texture too. This recipe produces 25-30 cookies. 



    Ingredients:
    1. 140 unsalted butter
    2. 70 g brown sugar
    3. 60 g granulated sugar
    4. 2 tsp vanilla extract
    5.  1 egg
    6. 200 g flour
    7. 1/4 tsp salt
    8. 1/2 tsp baking soda
    9. 75 g semi sweet chocolate chunks
    10. 75 g milk chocolate chips




    Method:

    1. Preheat the oven to 180 degrees and line a baking tray with baking paper. 
    2. Cream the butter and sugar until pale and fluffy. Add in the vanilla and egg and mix well. 
    3. Sieve in the flour, baking soda and salt and mix until incorporated. 
    4. Fold in the chocolate chunks and chips.
    5. Using a tablespoon, place mounds of the dough on to the baking sheet, leaving enough space between each mound. 
    6. Bake for 7-10 minutes. 

    Monday, 17 July 2017

    Raspberry and Almond Totre

    This raspberry torte is a beautiful medley of textures and flavours. The vanilla, raspberries and almonds perfectly compliment each other. The recipe produces an extremely thick batter that makes sure the fruit doesn't sink to the bottom. The best part is that this recipe is super easy to adapt. It can be made using pretty much any fruit, and is just as delicious.   




    Ingredients:
    1. 3/4 c sugar
    2. 1/2 c unsalted butter
    3. 2 eggs
    4. 1 tsp vanilla extract
    5. 1 tsp baking powder
    6. 1 c flour
    7. 1/4 tsp salt
    8. About 15 raspberries
    9. 1 tsp sugar
    10. 1 tbsp roasted flaked almonds



    Method:
    1. Preheat oven to 180 degrees and line a 9 inch spring form tin with baking paper. 
    2. In a bowl, cream together the sugar, butter until light and fluffy. Add in the eggs and vanilla. 
    3. Add the sieved flour, salt and baking powder. Mix until combined. The batter will be extremely thick. 
    4. Transfer the batter into the tin and smooth the top.
    5. Place the raspberries on top of the batter. 
    6. Sprinkle the 1 tsp sugar and almonds on top. 
    7. Bake for 45-50 minutes. 

    Thursday, 22 June 2017

    Mango and Basil Galette

    I love mangoes. BUT, I've always been hesitant to bake with them. For some reason, I thought they would get all dry and rubbery. Well, I'm super happy to inform you that no such thing happened. They were beautiful, moist and juicy. And honestly, this galette has made me fall in love with mangoes even more. The best part? There is absolutely NO sugar in this recipe. Also, I recently started using cup measurements and they've made my life so much easier!



    Ingredients:

    1. 2 mangoes, thinly sliced
    2. 1 3/4 c flour
    3. 1/4 tsp salt
    4. 3/4 c cold unsalted butter, cubed
    5. 4 tbsp ice cold water
    6. 5-6 basil leaves



    Method:

    1. Sieve the flour and salt, and add to a bowl.
    2. Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry. 
    3. Add in the ice cold water, just enough, so the dough comes together. Do not knead. 
    4. Wrap in cling film and chill for at least an hour in the fridge. 
    5. Preheat the oven to 180 degrees.
    6. On a lightly floured surface, roll the dough into a 1/4" thick circle. Place on a baking sheet lined with parchment paper.
    7. Place the sliced mangoes in concentric circles, leaving a 1" border around the edge. 
    8. Fold the edges over the fruit. It doesn't have to be perfect!
    9. Brush with egg wash (optional).
    10. Bake for 40-45 minutes or until golden brown. 
    11. Let it cool and garnish with fresh basil. 

    Wednesday, 21 June 2017

    Lemon Curd

    If you know me at all, you would know that every summer I have a love affair with lemons. And this summer is no different. A while back, I made a lemon tart which used lemon curd. However, that lemon curd recipe is slightly different. It produces a much thicker curd which sets in the fridge. If you're looking to make a tart, I would suggest you use that recipe. This lemon curd is a lot thinner, perfect for spreading on cakes or toast.



    Ingredients:
    1. 2 yolks
    2. 1/4 c sugar
    3. zest of 1 lemon
    4. 1/8 c lemon juice
    5. 3 tbsp butter, cubed



    Method:
    1. Place the egg yolks in a double boiler. Beat for a minute and add in the sugar. 
    2. Add lemon juice, zest and beat well.
    3. Stir in the butter, one piece at a time. 
    4. Cook until the curd has thickened. 
    5. Strain the mixture and cover with cling film, making sure the cling film touches the surface of the curd. 
    6. Once cool, transfer to a jar and refrigerate.