Spicy Gingernuts

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Hey everyone,

I made these scrumptious spicy gingernuts today. I must say they are nothing like the Griffins Gingernuts from the supermarket… In fact I don’t really like those Gingernuts, but I love these! Does anyone else’s mum break into song when you mention Gingernuts? I haven’t told my mum I’ve made these yet but I already know she will when I give her one. Let me know in the comments if you know what song I’m talking about. haha.
Spicy, crunchy, chewy pieces of crystallised ginger, these are truely irresistible. These are the perfect biscuits to accompany your cup of tea, hot chocolate or coffee. Especially at this time of year, these spices truely warm the soul and it is essential to have the perfect dunking biscuits. So curl up in a blanket in front of the fire (or the TV) with your favourite hot drink and some of these delicious cookies. Doesn’t that sound ideal.
I haven’t shared many recipes lately, sometimes I wonder if it’s wrong or silly to share an exact recipe from a book. However today I made the exception, for these are divine and I have been needing a gingernut like this for a very long time. (Ever since Pure Delish, an NZ brand, discontinued their “Gingernuts for Grownups” and broke my heart. haha. These aren’t quite the same, but the flavour definitely is.) These gingernuts are super easy to make, anyone can make them. Enjoy!

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Spicy Gingernuts
Recipe taken from “bluebells bakery Sweet and Savoury” recipe book.

Ingredients

225g plain flower
2 tsp baking soda
3 tsp ground cinnamon
4 tsp ground ginger
85g caster sugar + 1/4 cup extra for rolling
125g unsalted butter, at room temperature
100g golden syrup
1/4 cup chopped crystallised ginger

Method

  1. Preheat the oven to 180 degrees celcius (160 fan bake). Line two baking trays with baking paper.
  2. Sift the dry ingredients into a bowl and set aside.
  3. Combine the butter, golden syrup and crystallised ginger in a small saucepan and stir constantly over a medium heat until melted and combined. Remove from the heat.
  4. Pour the melted mixture into the dry mixture and mix until well combined.
  5. In a shallow bowl, pour the extra caster sugar. Use your hands to roll tablespoonfuls of the mixture into balls, then roll in the caster sugar and place on the tray 5cm apart.
  6. Bake in the middle of the oven for 20-25 minutes or until firm to touch.
  7. Remove from the oven and cool for 10 minutes on the tray before transferring to a wire cooling rack.

These will keep for up to 4 days in an airtight container at room temperature.

Thanks for reading and I hope you enjoyed this recipe. Let me know if you make them!

Anna xo

Follow me on instagram @annanna123

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Piping Buttercream Roses

Hey everyone!

I’ve always admired and wanted to try piping flowers out of buttercream! I am not a big fan of fondant decorating but I am of buttercream and other yummy things. They aren’t perfect and it was a little harder than I thought but I think they still came out rather nice. The main challenge is getting the consistency of the icing right as it softens even more in between your hands when piping them, and my hands aren’t the steadiest either. I added glitter because I thought there was a big gap but I actually hate this glitter as it is so chunky and not reflective and pretty like other glitters I have used in the past. So I wish I didn’t add it but it’s there.

I thought it would be fun to share some photos of my roses. These are completely unedited photos and I love how bright the colours are, especially the pink. The cake is chocolate cake and chocolate buttercream. This is actually one of my all time favourite chocolate cake recipes too, let me know if you’d be interested in seeing the recipe.

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Thanks for reading. I am always posting my food creations on Instagram so follow me @annanna123 for yummy photos on your insta feed (and cute photos of my dog) :P.

Love,

 

Anna xo

Hot Cross Buns!

Hi everyone,

I hope everyone is well! Oh how I love a lovely toasted hot cross bun with butter melted in and a nice cup of tea. mmm.. It has been a little bit chillier this week so it has been even better for a toasty morning or afternoon tea. I can’t believe it’s Autumn already and nearly Easter! Mind you in reality, I just had Autumn while I was in France… Oh well! I must admit I am so slow with trying to organise my time better and productive with my time. I have been really busy with assignments and I am also trying to get better at going to the gym and such. But I’m gradually getting there and the posts are coming along! I managed to make these gorgeous, soft, wonderful hot cross buns! Last year I did a hot cross bun baking class on a Sunday and I learned some tips as to how to make hot cross buns especially delicious. If you don’t celebrate easter or don’t like the crosses or want to eat these at other times of the year then you could simply bake these without the crosses. Yay!

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Hot Cross Buns

For this recipe it is quite important to be precise measuring out all the ingredients and to have a good read through before you start. You do need to prepare the sultanas the night before, although the actual process of making and proving them isn’t overly long at all. I find the second time baking them is always easier. I have tried to include as many good tips as I can. Enjoy 🙂

Ingredients:

For the Buns

450g strong, high grade flour (plus extra for dusting)
45g soft brown sugar
10g salt
10g Allspice (pimento)
1 egg
20g yeast
225ml warm milk (bath warm)
45g soft butter
300g soaked and air dried sultanas give or take (I say measure after you’ve soaked them)

Cross Mix

100g rice flour (use rice flour because it is easier to pipe as it forms a paste consistency and doesn’t become stretchy like when using a glutinous flour)
100ml water
1 TBS vegetable oil

Glaze (delicious but this makes them sticky just so you know)

100g Apricot Jam with a little water

 

Method

1. Like mentioned in the ingredients, soak the sultanas in warm water for 30 minutes and the strain in a colander overnight. This is to plump up the sultanas and so they don’t draw the moisture out of the buns.

2. If you are using instant/active yeast (like most people) not fresh yeast, activate the yeast by sprinkling over the warm milk and stirring until mostly dissolved.

3. Mix flour, sugar, salt, yeast, all spice, egg and warm milk in large bowl or in the bowl of a stand mixer with dough hook attachment until a dough begins to form (start kneading if doing by hand) and then add in the softened butter. I’ve noted to judge the wetness if the mixture i.e. if it’s too dry add milk or add flour if its really wet… I never have needed to add anything but it may depend on your flour.

4. Keep kneading/mixing until a smooth dough forms. Until you can carefully stretch out a “gluten window” so stretch a little piece thin without the dough making a hole.

5. Place it in a large bowl and leave to rise in a warm environment (28-32 degrees) for about 5-10 minutes. I warm the oven up to 25-30 degrees.

6. In the meantime, place the sultanas and mixed peel in a bowl and microwave until hot.

7. Place the hot fruit on top of the dough to create a nice hot blanket over the dough. Leave the dough to prove until doubled in size, about 15-20 minutes

8. Work in the fruit (mixer on a low gear) and aim for all the fruit to be covered. Shape into a large round ball on a floured bench top. Leave to rest for 10 minutes.

9. Divide the dough into 12 pieces of approximately 100g each and form a bun. Now there’s like a trick of rolling the buns. With a slightly cupped hand with all fingers together, roll the bun in circular motions on the benchtop. The dough will naturally roll in the opposite direction and sort of inside out itself. I wonder if that makes any sense at all… It’s best to roll them twice but I couldn’t be bothered.

10. Place buns on greased tray. Leave to prove until double in size (took mine about 50 minutes). This is where a spray bottle of water comes in! Spray the buns with water and again every so often. I haven’t got around to getting one so I just splash them which isn’t the most even or efficient way of doing it… but it kinda still does the job…

Note: I made my buns sitting on a flat tray separately but there is the option to put them in a rectangular tin so they are like in a pack but I have found they don’t always bake evenly this way.

11. In the mean time, mix together the cross mix ingredients with a fork. The consistency should be like pancake batter. Add a little bit of water if it’s too thick.

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12. When the buns are double in size, be very careful at this stage. Pipe crosses on the buns, spray with water and place immediately in the oven.

13. Bake in preheated oven of 200 degrees celcius or 190 fan bake. Bake for approximately 10-12 minutes. Keep an eye on the colour, they should be well browned but the crosses are still white.

14. While they make, heat up the apricot jam in the microwave until hot. When the buns come out immediately brush them with the hot jam. (I realise my recipe says to prevent stickiness.. I am not so sure about that…)

15. Leave to cool a little. Enjoy with butter and a nice cup of tea!

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Thanks for reading! I might post some more easter recipes because why not! 🙂 I am really in the baking mood at the moment. I hope you enjoyed this recipe. 🙂

Love,

Anna

xo

I’m back! and Easy White Chocolate Lime Macadamia Berry Fudge!

Hey everyone!

What a long title! Yes I am alive! Sorry about the absence from my blog, there were a few times I wrote entire posts and never published but now I am back! Feeling a bit refreshed and more inspired! Life got really busy while over in France and sometimes I was just so homesick I didn’t feel like doing much for my blog unfortunately! But then I came home and It’s taken me over a month to get back into it! I had to do a summer school paper and also my family moved into a new house while I was away and have just been so been so busy organising myself. I really enjoy posting on this blog and I am now ready to put my ideas into action. That’s what this year is about, putting things into action. Plans, plans, plans, I have so many makeup products to talk about and recipes to make and share with you. University starts again next week and I can’t wait to have some sort of routine going. Woo!

Today I am sharing with you such an easy yet delicious recipe. A delicious smooth white chocolate fudge with a nice crunch of macadamia nuts, twist of lime and some yummy freezed dried berries. I usually like freeze dried raspberries but there was none at the supermarket so I got strawberries instead, which were just as yum. My work friend actually recommended this to me and recommended adding the berries, which I think help make the fudge so good but are optional if you can’t get freeze dried berries! So thanks to Karrie for this awesome recipe! Seriously though, this fudge is such a delectable treat and this is a no-fail recipe. Enjoy!

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Ingredients
395g (one can) Sweetened Condensed Milk
500g White Chocolate
130g Macadamia nuts
(If you can get macadamia white chocolate just use 500gs of that. Whittakers usually has one.)
zest of 2 limes
3/4 c freeze dried raspberries (I just chuck some in without measuring)

Method
1. Line a rectangular tin of some sort (approx. 20x15cm) with baking paper
2. Break up the chocolate into a medium sized saucepan with the sweetened condensed milk and on a medium heat, stir until chocolate is melted and all is combined. Be careful not to burn it at the bottom of the pan.
3. Stir in the lime, macadamias and freeze dried berries.
4. Smooth mixture in the tin.
5. Refrigerate overnight (or at least an hour or so) and cut into squares.
6. EAT AND SHARE 🙂

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Hope you enjoyed this recipe! It would be an easy recipe to play around with and change up the flavours how you like. Often fudge can be one of those things that can go wrong but this fudge recipe is a no fail. Your friends will be very impressed without knowing how easy it is to make. Yum.

Enjoy!

Love

Anna xo

Sunday Baking: Salted Caramel Chocolate Cupcakes!

Hey everyone!

Yesterday afternoon I decided I wanted to bake something on Sunday. And so I got started and made some delicious salted caramel. I mean can you really go wrong with salted caramel? Never! And then I made these delicious chocolate cupcakes, salted caramel buttercream and then a drizzle of salted caramel on top. Is your mouth watering yet? I just wrote salted caramel 4 times so it should be. They are kind of inspired by my newly found favourite chocolate, which is the Lindt Excellence Noir Caramel Pointe du sel. I am going to have to bring like 10 bars back to New Zealand because seriously it’s so good. As well as the Milka Oreo chocolate. YUM.

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If you didn’t know, I am currently on a university exchange in Nantes in France. I am lucky we found a place with an oven because I love cooking and baking good food and don’t think It would be very fun living without one for 4 months. I found that the french supermarkets don’t stock as much baking stuff as we do at home or in the UK. So it was a challenge to find things but I found some cute baking shops so YAY for that. I can see why though, in France they have all the amazing boulangeries (bakeries) everywhere who have beautiful breads, pastries and tarts and things, so why would you need to bake? But I think bakings fun so I bake anyway. Infact I have been baking quite a bit of bread lately e.g. Ciabatta, focaccia, challah, white bread, a bit silly considering french bread is pretty damn delicious. I think I will have to make my next post a bread one. Check out my instagram if you want to see what I have been baking because if it’s not on my blog it’s always on there and I bake reasonably often! ANYWAYS enough ramble. Salted Caramel Chocolate cupcakes. A perfect, delectable treat. A rich, decadent chocolate cupcake, a swirl of smooth creamy salted caramel buttercream and a drizzle more of sweet salted caramel.

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Salted Caramel (Adapted from Little and Friday Celebrations recipe book)

(Makes 1 1/2 cups)

Ingredients

1 1/2 cups Caster Sugar

300ml Cream

1 tsp sea salt

Method:

1. Place sugar in a small sauce pan and cover with water to achieve a wet sand consistency

2. Bring to the boil and do not stir. You can use a wet pastry brush to brush down any sugar from the sides.

3. Boil until the syrup turns amber. (About 10 or more minutes). Keep a close eye even though it’s quite boring. And then remove from heat

4. In another sauce pan, heat the cream just to boiling point. (You can get started on this while waiting for the sugar and it’s come near to amber time)

5. Gradually add the hot cream into the hot caramelized sugar, stirring constantly until it’s smooth. Be careful as it will bubble a lot and be very hot.

6. Season with sea salt. Allow to cool. This keeps in the refrigerator for up to 2 weeks.

 

Chocolate cupcakes

Adapted from Jemma Cupcakes Chocolate recipe, halved basically because we can’t eat 24 cupcakes. This is a really easy, reliable and absolutely delicious chocolate cupcake recipe. And is now my go to chocolate cupcake! If you love baking cupcakes or want to learn, then I recommend getting her recipe book The Cake Book, because you’ll love it. 

Makes 12 cupcakes

Ingredients

75g dark chocolate

175g plain flour

30g cocoa powder

185g caster sugar

3/4 tsp baking soda

1/2 tsp fine sea salt

1 free range egg, plus another yolk

120ml coffee, cooled

120ml butter milk (I made mine with milk + vinegar, or you can mix plain yogurt with milk as another alternative.)

105 ml vegetable oil

Method

1. Preheat the oven to 160 degrees celsius fan.

2. Finely chop the chocolate with a food processor or knife, then tip into large bowl and stir in the dry ingredients.

3. Whisk the wet cupcake ingredients together in a separate bowl with an electric mixer.

4. Gradually add the wet ingredients to the dry ones and whisk until smooth.

5. Transfer to a jug, and carefully fill the paper cases to just over 2/3s full. ( I am terrible at pouring, just saying.)

6. Bake in the oven for 20 minutes. Until they spring back when touched.

7. Leave to cool. Transfer to a wire rack after 5 minutes.

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Salted Caramel Buttercream Frosting

Ingredients

200g butter

3 cups Icing sugar

2/3 Salted Caramel

1/2 tsp salt

Method

1. In a large bowl, beat the butter with an electric beater until light. About 5 minutes.

2. Sift in the icing sugar and salt and beat until well incorporated.

3. Add 1/2 of the salted caramel (1/3 cup) at a time and beat until well incorporated.

4. Pipe beautiful swirls on top of each cupcake, or spread with a knife. I couldn’t decide so I did some different swirls! haha. My best advice is to practise want you want it to look like on a little saucer before going straight into it on the cupcakes.

5. Drizzle salted caramel over the cupcakes messily by covering a tablespoon and holding a high height and squiggling it around. I tried to keep the paper cases clean by putting them back in the cupcake tray but some of it still dripped down but thats one way of trying to be less messy. 😉

VOILA!

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Hope you enjoyed my Sunday baking! These cupcakes sure were delicious!

What are your favourite kind of cupcakes? I am interested to know what people love the most!

Thanks for stopping by!

Love

Anna xo

P.S. If you would like to stay tuned for my upcoming posts, you can follow me on wordpress, bloglovin’, by email, or follow me on twitter @peachee_anna.  woo!

Anna’s Peanut Butter Triple Chocolate Chunk Cookies

 

Hello friends!

Today I decided I really felt like making and eating some cookies! I love peanut butter and I love chocolate chunks and so I combined the two! I really believe that chocolate chunks is the only way to go! psh chocolate chips, chocolate drops, they have nothing in comparison. I really enjoy big, chunky, soft, chewy chocolate cookies. This recipe is such an easy cookie recipe and they are so delicious! Recommended to all peanut butter chocolate lovers out there!

DSC_0109DSC_0106DSC_0103  omg look at that gooey chocolate.. mmmm sooo goood.

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Anna’s Peanut Butter Chocolate Chunk Cookies

Makes 16 large cookies

Ingredients

160g Butter
1/2 c brown sugar
1/2 c caster sugar
2 eggs
1/2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
2 3/4 cup Flour
1 cup (around 250g) Crunchy Peanut Butter
pinch of salt (rationalise this depending on how salty your peanut butter is, mine was quite salty so only a pinch)
80g Dark chocolate (at least 50% cocoa) (chopped roughly into chunks)
120g Milk Chocolate (chopped roughly into chunks)
120g White Chocolate (chopped roughly into chunks)

Method

  1. Preheat the oven to 175 degrees celsius. You will need 2-3 cookie trays lined with baking paper. (Or if you only have one tray like me, just bake them separately using the one tray.)
  2. Beat butter until light and creamy.
  3. Add the sugars and beat until well incorporated and light.
  4. Beat in the eggs and vanilla extract
  5. Stir in the baking powder, baking soda and salt
  6. Mix in the flour
  7. Stir in the peanut butter
  8. Fold in the chocolate chunks with a big wooden spoon
  9. Now to make the cookies! Scoop 1/4 cup sized balls of cookie dough and flatten on to baking sheet. Place the cookies about 3 cm away from each other.
  10. Bake in the oven for around 12-15 minutes until slightly golden. When they are ready they will feel very soft but as they cool they will become harder.
  11. Allow them to cool. (For as long as you can resist not eating one.. which isn’t really that long) They should be a lovely soft texture and a little crispier on the outside and gooey where the chocolate chunks are. mmm yum.

I hope you enjoyed this recipe as much as I enjoyed eating these cookies. 🙂  I have more recipes coming soon!

Love

Anna xo

The one and only Carrot Cake recipe you’ll ever need

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Hi everyone!
I am back! It has been a while since I posted but I was so busy with university, I felt like doing anything baking or blogging was procrastinating work. But now I am well and truly ready to get right into it. I have a whole 2 months off until studying again, one of which is at home and then in August I will be in London, Scotland and then to Nantes in France where I will stay for a university exchange for 3 and 1/2 months!! And my partner Ben will be coming with me the whole time! I feel like once I get this blog going again I can get better at posting regularly. YAY! I am so excited to go travelling! I might add another section to my blog to post about my upcoming adventures. And maybe some french recipes while I am there ;D Keep an eye out as I will be posting a bit more from now on! 😀 ANYWAY to the recipe!

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Carrot Cake! A very controversial subject one might say, the phrase “best ever carrot cake” is thrown around quite a bit. There are many carrot cake recipes out there but in reality this is the one recipe that will never fail you, will always impress and is absolutely divine. I have made this recipe about a zillion times. It is a beautiful, enormous, delicious, moist carrot cake. Family and friends always desperately ask me for the recipe. Honestly, it is really just that good. It is just one big, scrumptious carrot cake smothered in delicious cream cheese icing.

This recipe is adapted from “Carols very moist Carrot Cake” recipe from Cake Bible. (Another favourite, very reliable recipe book of mine.)

Carrot cake

Ingredients

2 c plain flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
2 c castor sugar
1 c chopped walnuts (plus extra for decorating)

1 1/2 c vegetable oil (I always used grapeseed oil, you can use any mild tasting oil good for baking)
4 eggs
3 c peeled and grated carrot

Method

1. Preheat the oven to 175 degrees celsius.

2. Grease and line the bottom and lightly flour the sides of a 26cm round cake tin.

3. Grate the carrots (this is where a food processor with a grating attachment is very handy)

4. In a very large bowl sift in the flour, baking soda, baking powder, cinnamon and salt.

5. Stir the castor sugar and walnuts into the dry ingredients.

6. In a separate bowl mix the oil and eggs until well combined. Stir in the carrot.

7. Fold in all the wet ingredients into the dry ingredients until mixed through.

8. Spatula all the mixture into the tin and bake for approximately 60-80 minutes until cooked through… My cake usually takes about 70 – 75 minutes in my oven.

9. Allow to cool completely before icing the cake with cream cheese icing.

Cream Cheese Icing

250g cream cheese softened
50g butter softened
1tsp vanilla extract
500g icing sugar

1. Beat butter and cream cheese, using an electric mixer.

2. Add the vanilla

3. Sift the icing sugar in and mix.

4. Refrigerate until ready to use.

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Thanks for reading! Let me know if you try this recipe and what you think of it in the comments!
Feel free to subscribe to my blog via email or on bloglovin’ for more delicious recipes like this! 🙂

Anna xo

So many cakes! – sheep cake, bear cake, chocolate beetroot cake

Hello everyone!

In the weekend, I made THREE cakes for my friends 21st birthday party. I was told there would be around 30-40 people so I made 3 cakes. When we were little we had our favourite teddy bears called Irish Sheep and Big Teddy who in fact got married and had several teddy children. And so I ended up making cakes that looked like them! I am really pleased with how they all  turned out and they went down a treat! My friend Jess loved them and so did her family. Success!

I came across this awesome lamb decorated cake on foodgawker and was browsing through the website called Handmade Charlotte and found a polar bear cake. Her website is fabulous and has so many cool ideas for decorating cakes, DIY and such. If you haven’t seen her website before, definitely go check it out! She has a wonderfully photographed tutorial on how to make these wonderful cakes so I won’t go into detail. If you ever want to make an animal cake, she has loads of gorgeous cake decorating tutorials.

http://www.handmadecharlotte.com/recipe-lamb-cake/ 

I felt the need to share these beautiful cakes I made in the weekend and the recipes. I didn’t get many photos as I was rather busy in the kitchen and only just got time to quickly snap the finished product before we headed off to the party. Voila!

Sheepy Cake

 

Isn’t it cute! The sheep cake is made with one of my most recent favourite cakes, a 3 layer lemon cake with lemon curd and lemon buttercream. Which I made a month ago for my mums birthday too! But with the most delicious marshmellowy meringue frosting. I have made a separate post on the recipe because It is just so damn good. Although there are many components, they are all easy recipes to make and I just can’t exaggerate enough how yummy it is. For the recipe click here.

 

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Here’s the polar bear! This is a banana cake, 2 layers of banana cake with mascarpone and caramel in the middle and cream cheese frosting. delicious! I got the recipe from my lovely Little and Friday recipe book which I talked about in my previous blog post – Chocolate Brioche. It is their take on the Edmonds Banana cake (an essential recipe book in NZ).

How to Decorate a cake like a Polar bear

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Chocolate beetroot cake

And lastly, chocolate beetroot cake which was from Little and Friday Celebrations book. I don’t mean to always post from this book but it seems that it just happens to have what I am looking for! You know when you find a good recipe book you can always trust the recipe is going to be fabulous! And yes, this recipe was bloody delicious! Beautifully rich and velvety texture. Just divine. Three layers of chocolate beetroot cake, salted caramel in between and chocolate ganache on top! I must say my caramel was a bit too runny and made a mess everywhere but oh my goodness. Yum. I love chocolate cake.

Hope you all had a good weekend! Mine was definitely a busy one but I enjoyed making all these yummy cakes! (And eating them.) Let me know if you would be interested in seeing the recipes for the other cakes 🙂

Anna xo

 

Lemon Meringue Cake – A new favourite

Hey everyone!

I had to post about this cake because it is seriously amazing. I have made it twice recently, one as it should be and one as a sheep. First of all, I got this recipe from a video by CupcakeJemma on youtube! If you like cupcakes and other sweet delights (like me) you should definitely go subscribe to her. 🙂 The cake recipe is actually on Jamie Olivers channel riiight here. I didn’t change a thing to the recipe and it is just SO GOOD. I mean… just look at it for yourself…

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This cake is so much fun to make! So many delicious components. Lemon buttercream, lemon curd, lemon sponge, and of course the marshmallowy meringue icing! I went out and got a blowtorch just for this cake! I actually might need to do some more meringuey recipes so I can get some good use out of it. If you know any good recipes with a blowtorch let me know in the comments below!

When I saw her Video I felt that I had to make it. There was no way I was going to remember the whole recipe after the video and couldn’t actually find it written anywhere.. so I have written it down. I guess it’s okay for me to write it out for y’all but definitely watch the video if you want to make it. click here to watch it as I haven’t gone into great great detail. 🙂  (Especially if you are using a blowtorch for the first time.)

Lemon Meringue Cake

Cake Ingredients:

375g caster

375g butter softened

6 large eggs

Zest of 6 lemons

375g self raising flour – sifted

2 TBS Milk

2.5 TBS lemon juice

  1. Preheat oven to 170 degrees celsius and grease and flour 3x 8 inch sandwich tins
  2. In a stand mixer, beat sugar and butter for about 5 min until very pale and fluffy.
  3. Mix on low speed and do eggs one at a time.
  4. Scrape bowl
  5. Add the zest and flour and mix on low speed
  6. Add milk and lemon juice on a low speed until all is mixed in
  7. As evenly as possible divide mixture into the tins and smooth the tops of the cakes with a palette knife
  8. Bake in preheated oven for 25-30 minutes

Marshmallow meringue icing

175g castor sugar

1/4 tsp cream of tartar

1/4 tsp salt

5TSP golden syrup

1 tsp vanilla extract

2TBS water

2 egg whites

  1. Put all the ingredients in a bowl over a saucepan with inch of boiling water on a medium-high heat.
  2. On a high speed whizz all the ingredients with electric beater for about 10 minutes until fluffy and white and stiff and tastes heavenly like fluffy marshmallow clouds.

Lemon buttercream

200g butter softened

450g sifting Icing sugar

2.5 TBS Lemon Juice

  1. Beat the butter 2-3 minutes medium speed until fluffy and pale.
  2. Add half icing sugar and mix starting on a slow speed for 2-3 minutes then add the rest..
  3. Add lemon juice and continue mixing until well incorporated.

Lemon Curd

5 egg yolks + 2 whole eggs

Zest of 1 Lemon

110ml lemon juice

110g castor sugar

60g cold chopped butter

  1. Cook over bain marie on a low simmer.
  2. In a bowl add lemon juice and lemon zest then eggs, then sugar.
  3. Start whisking over the heat for about 5 minutes, until it is thick and gloopy.
  4. Take off the heat and add butter and stir until melted. Sift the mixture while still hot.

Construction

  1. Carefully slice the tops of cakes with a serrated knife so that the tops of the cakes are flat.
  2. Gemma used a 7inch board and also trimmed the outsides of the cakes off, I didn’t and it was fine. But this is because the crust of a cake is often quite dry.
  3. For the first two layers, spread the  Lemon Buttercream to the edge and then on top spread a thick layer of the curd about an inch away from the edge.
  4. Put the top layer upside down so the surface is perfectly flat from the tin.
  5. Generously slather the outsides of the cake with the marshmallowy meringue icing, and carefully as the layers are a bit slippy and can easily move about.
  6. Blow torch the cake – carefully “licking” the cake with the flame just to brown the sugar in the icing. mm Yumyum.

 

And Voila! There is the recipe! As I said I have pretty much copied straight from the videos but because this is one of my favourite cakes now I couldn’t not share this cake to the world/my new blog. 🙂

Hope you enjoyed reading this and I helped if you are making this cake!

Anna xo

Delicious Chocolate Brioche

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Chocolate brioche

This brioche recipe is rather simple yet tastes bloody delicious. I absolutely love brioche as I find it tastes like a cross between bread and croissants which are both my favourite foods. All you need is this lovely brioche dough recipe and you can create so many different flavour combos. Today I did the beautiful chocolate ganache from the same recipe book, but I have in the past done other flavours like making it into cinnamon scrolls, which was bloody good as well. This recipe comes from my trusty Little and Friday recipe book which is written by a chef in New Zealand who has a cafe in Auckland I believe but I have never been there. I highly recommend her recipe books (there is two), as all the recipes I have used have been absolutely to die for (and they are rather large recipes I must add).

I felt a bit hesitant to doing this post as I really hurried the rolling out process and made them slightly too big and squashed them into the tin and completely forgot about the egg wash.. BUT they still looked alright and tasted bloody good.  Not to mention an entire coconut completely emptied itself onto the bench I was rolling on. Life wasn’t going well at that moment. Enough ramble, ON TO THE RECIPE!

Found a nice photo of last time I made this brioche where I made half the recipe into cinnamon buns and the other half with chocolate ganache. I definitely feel these ones turned out much prettier.

Cinnamon brioche

Cinnamon brioche

Ingredients

Brioche Dough

550ml Milk
3 tsp dried yeast (or 60g of fresh yeast)
6 1/2 cups flour
3 tsp salt
1/2 cup caster sugar
3 eggs
140g unsalted butter

Topping

1 cup Chocolate Ganache (see below)
200g chopped chocolate chocolate (I personally think the ganache is actually enough and nice on its own but this is still good)
Egg wash ( whisk 2 eggs an 2tbsp cream)

Brioche Dough Method

  1. In a saucepan, heat milk over a medium heat until lukewarm. Remove from the heat and sprinkle over the yeast. Stir until the yeast has dissolved.
  2. Place all the dry ingredients into a mixing bowl and using a beater with a dough hook attachment mix at a low speed. If mixing without a beater, mix by hand to fully combine.
  3. Add the yeast mixture and the eggs to the bowl and continue mixing until a sticky dough forms.
  4. Stop the mixer and scrape down the sides. Increase to a medium speed and mix for 10 minutes until you have a shiny, elastic dough that pulls away from the bowl. (I would like to add that be sure of what your mixer is capable of as my mixer just cannot handle this dough recipe for some odd reason and I have a rather new KitchenAid  stand mixer so this slightly peeves me off.) If you are doing this by hand, tip out the mixture onto a bench and knead for 10 minutes. This can count as your daily workout.
  5. Cut the butter into small pieces and gradually add to the dough and mixing it in until well combined.
  6. Cover with a tea-towel and allow the dough to prove until doubled in size. This seems to happen faster than you would think, I am going to say approximately 1 – 2 hours in room temperature. If you find it is proving too quickly, or live in a hot climate or summer, you can place it in the fridge for short periods of time to slow down the process. The dough also freezes well. (I haven’t tried though.)
BEFORE

BEFORE

AFTER

AFTER

TIME TO ROLL

  1. Preheat oven t0 180 degrees. Grease 9 texas muffin tins.
  2. On a floured bench roll dough into a rectangle about 1 -1.5 cm thick. Position dough on bench so the longer side is facing you.
  3. Spread a thick layer of ganache completely over the dough and sprinkle over the chocolate chunks.
  4. Roll up dough away from you to form a long log.
  5. Using a sharp knife, slice into 5cm wide pieces.
  6. Place each scroll in to muffin tin and brush the tops with egg wash. (DO NOT FORGET THE EGGWASH ANNA.)
  7. Bake for 20 minutes or until golden brown. Allow to cool before remove from the tins… Or take one out while it is still hot and devour it and simply accept the fact that the chocolate is going all over your face. If the melted chocolate leaks out the bottoms spoon it back in! And eat some.

 

Straight out of the oven

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Chocolate Ganache

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200g good-quality dark chocolate
1/2 cup cream

Chocolate Ganache Method:
Gently Melt chocolate and cream in a metal bowl over a saucepan of simmering water and stir constantly until it is smooth.
Allow to cool and thicken.