Dessert on Arshad Siddiqui

Red Velvet Cake

Fri, 15 Sep 2017 13:25:00 +0100

Red Velvet Cake #

A classic, rich and vibrant cake layered with smooth cream cheese frosting.

Ingredients #

Cake:

Plain flour – 250g (sifted)
Salt – ½ tsp
Cocoa powder – 2 tbsp
Unsalted butter – 113g (room temperature)
Granulated white sugar – 300g
Eggs – 2 large
Vanilla extract – 1 tsp
Buttermilk – 240 ml (1 cup)
Red food colouring (liquid) – 2 tbsp
White distilled vinegar – 1 tsp
Baking soda – 1 tsp

Cream Cheese Frosting:
(Use 2/3 or ½ quantity for a lighter frosting layer)

Butterscotch Cake

Sat, 20 May 2017 17:04:00 +0100

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

Light brown sugar – 2 cups (about 240g)
Butter – 200g
Vanilla – 1 teaspoon
Eggs (medium size) – 2
Plain flour – 2 cups (about 300g)
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ½ teaspoon
Buttermilk – 1 cup
(To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

Light brown sugar – 1½ cups (about 220g)
Plain flour – 1 tablespoon
Salted butter – 60g (divided in 2 parts)
Milk – ¼ cup
Vanilla – 1 teaspoon

Frosting #

Unsalted butter – 300g
Dark brown sugar – 2 cups (about 270g)
Heavy cream – 1 cup
Salt – ½ teaspoon
Cream cheese – 300g
Icing sugar – 2 cups (about 200g)

Garnish #

Pecans (crushed) – 2 cups

Method #

Cake #

Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
Cream the butter and sugar in a mixer on medium speed until fluffy.
Add vanilla, then eggs one at a time, beating gently until incorporated.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
Pour the batter evenly into prepared tins and bake for 25–30 minutes.
Cool the cakes completely before icing.

Caramel Icing #

In a small saucepan, combine all ingredients along with 30g of the butter.
Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
Remove from heat, add the remaining 30g butter and stir until melted.
Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

Beat butter and dark brown sugar until creamy.
Add cream cheese, icing sugar, and salt. Beat until thickened.
Add heavy cream and whip until fluffy and spreadable.
Frost the cake generously.
Pipe additional frosting as desired.
Press chopped pecans onto the sides and garnish the top with pecan halves.

Home | Cake

Apple and Cinnamon Cake

Fri, 03 Feb 2017 14:43:00 +0100

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cups all-purpose flour
1 tbsp baking powder
Pinch of salt
4 eggs
180g (6 oz) butter, softened
1 1/3 cups brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon

Method #

Preheat the oven to 180°C (350°F). Grease a spring-form pan.
Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
In a medium bowl, sift the flour, baking powder, and salt.
In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
Add eggs one at a time, beating after each addition.
Fold in the sifted flour mixture, alternating with the milk.
Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Home | Cake

Marble Cake

Sun, 29 Jan 2017 02:00:00 +0100

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

250g plain flour
200g unsalted butter (softened)
200g caster sugar
40ml full-fat milk
½ tsp vanilla extract
3 large eggs
3 tsp baking powder
2 tsp unsweetened cocoa powder
Icing sugar (for dusting)

Method #

Preheat the oven to 180°C (350°F).
Line a 1kg loaf tin with baking parchment.
In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
Beat in the eggs, one at a time.
Add the baking powder and sift in the flour.
Fold the flour in gently with 2 tbsp of the milk.
Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
Spoon the chocolate mixture over the plain one in the tin.
Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
Remove the cake from the tin and let it cool on a wire rack.
Once cooled, dust with icing sugar before serving.

Home | Cake

Chocolate Peanut Butter Squares (No-Bake)

Sun, 01 Jan 2017 10:35:00 +0100

Chocolate Peanut Butter Squares (No-Bake) #

A delicious no-bake treat combining the rich flavours of chocolate and crunchy peanut butter. Perfect for quick snacks or party platters.

Ingredients #

150g butter
150g dark chocolate
50g milk chocolate
250g digestive biscuits
200g soft light brown sugar
300g crunchy peanut butter
1 tsp vanilla extract

Method #

Line a baking tin with parchment paper.
Melt the butter in a large pan over low heat.
Blitz the biscuits and brown sugar in a food processor until fine crumbs form.
Add the biscuit and sugar mix to the melted butter.
Stir in the peanut butter and vanilla extract, mixing until well combined.
Press the mixture into the lined tin using the back of a spoon.
Melt the dark chocolate in a bowl placed over a pan of simmering water (ensure the bowl doesn’t touch the water).
Pour the melted dark chocolate over the biscuit base, tilting the tin to spread evenly.
Melt the milk chocolate and drizzle it over the top. Use a spoon to create swirls.
Refrigerate for at least 2 hours until firm.
Once set, lift out using the parchment, and cut into squares with a sharp knife.

Home | Dessert

Banana Loaf

Sun, 01 Jan 2017 02:55:00 +0100

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

2 ripe bananas
2 tbsp milk
100g soft butter
150g plain flour
150g caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
2 eggs
1 tsp caramel flavouring
100g dark chocolate chips

Method #

Preheat the oven to 160°C / 325°F.
Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
Mash the peeled bananas with a fork in a mixing bowl.
Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
Fold in the chocolate chips.
Spoon the mixture into the loaf tin and level the top.
Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
Slice and enjoy.

Home | Cake

Kesar Peda (Indian Milk Dessert)

Fri, 28 Oct 2016 04:30:00 +0100

Kesar Peda (Indian Milk Dessert) #

Kesar Peda is a saffron-infused milk sweet from India. Originating in Mathura, Uttar Pradesh, pedas are traditionally made with khoya. This modern, quick version uses milk powder and condensed milk, and can be made in the microwave in under 10 minutes!

Ingredients #

120g milk powder
200g condensed milk
20g unsalted butter (at room temperature)
⅓ tsp cardamom powder
5–6 pistachios (thinly sliced for garnish)
A pinch of saffron soaked in 2 tsp warm milk

Recipe #

Soak the saffron in warm milk and set aside.
In a microwave-safe bowl, add melted butter.
Add milk powder gradually, mixing with a spatula to form a smooth base.
Add condensed milk and mix well.
Microwave the mixture for 1 minute.
Add saffron milk and cardamom powder. Mix thoroughly.
Microwave again for 1 minute, then mix with a spatula.
Microwave for one final minute.
Let the mixture cool in the fridge for about 1 hour.
Roll into small balls and gently flatten to form peda shapes.
Garnish each peda with sliced pistachios, a pinch of cardamom powder, and saffron strands (optional).

Enjoy these fragrant, melt-in-your-mouth delights as a festive treat or after-meal dessert!

Expresso Cookies

Fri, 14 Oct 2016 04:00:00 +0100

Expresso Cookies #

I used to get these cookies from Bon Bon Pastry Shop in New Friends Colony, New Delhi and I have loved these since.

Ingredients #

Cookie dough:

¾ cup granulated sugar
¾ cup unsalted butter (room temperature)
½ tsp vanilla
¼ tsp salt
1 egg
1¾ cups plain flour
3 tbsp cocoa powder

Expresso filling:

¼ cup full cream
1 cup chocolate chips or broken pieces of dark chocolate
2 tsp instant espresso coffee or Nescafé

Recipe #

Preheat oven to 175°C / 325°F.
In a large bowl, beat together sugar, butter, vanilla, and egg.
Stir in flour, cocoa, and salt until combined into a dough.
Shape dough into small balls using a rounded teaspoon.
Place balls about 2 inches apart on an ungreased cookie sheet.
Press a thumb or the end of a wooden spoon into the centre of each cookie (not all the way through).
Bake for 10 minutes or until edges are firm.
While still warm, remake indentations if necessary, then transfer to a wire rack and cool for 30 minutes.

For the espresso filling:

Pineapple and Cherry Cake

Sat, 27 Aug 2016 18:36:00 +0100

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

150 g Glace cherries
227 g Canned pineapple with fruit juice
150 g Softened butter
100 g Light muscovado sugar
2 large Eggs, lightly beaten
200 g Self-raising flour

Recipe #

Preheat the oven to 140°C (fan). Grease and line a loaf tin.
Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
Toss both the cherries and pineapple pieces lightly in plain flour.
In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
Fold in the floured fruits and reserved 2 tbsp pineapple juice.
Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Date Cheese Cake

Sun, 03 Jul 2016 01:00:00 +0100

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

75g (3 oz) Digestive biscuits
40g (1½ oz) Butter
25g (1 oz) Demerara sugar

For the filling #

50g (2 oz) Butter, softened
175g (6 oz) Caster sugar
450g (1 lb) Cream cheese (full-fat soft cheese)
25g (1 oz) Plain flour
Juice and grated rind of 1 lemon
3 Eggs, separated
150ml (5 fl oz) Double cream, lightly whipped

For the topping #

150ml (5 fl oz) Double cream, whipped
20 Dates, halved and deseeded
A little Icing sugar (optional)

Recipe #

Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
Preheat the oven to 160°C.
Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
Fold in the lightly whipped cream.
In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
Pour the filling over the biscuit base and level the surface.
Halve and deseed the dates. Gently press them into the top of the filling.
Bake for 1 to 1¼ hours until just set.
Turn off the oven and let the cheesecake cool inside for another 1 hour.
Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

Home | Cake

Nimish

Sat, 18 Jun 2016 17:52:00 +0100

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

Double cream – 450 grams
Icing sugar – 50 grams
Rosewater – 1 tsp
Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
Chopped pistachios – a few (optional)
Edible silver leaf – optional

Recipe #

Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
Sift in the icing sugar.
Add rosewater and the cooled saffron-infused milk (including saffron strands).
Whisk briefly until the mixture is smooth and slightly frothy.
Gently pour into small serving bowls or glasses.
Chill overnight.
Garnish with chopped pistachios and silver leaf if desired.
Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

Mon, 13 Jul 2015 17:00:00 +0100

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

Kataifi – 200 g
Butter (unsalted) or Ghee – 50 g
Ricotta cheese – 200 g
Mozzarella (shredded) – 100 g

For the syrup #

Sugar – 1½ cups
Water – 1 cup
Lemon juice – 2 tablespoons
Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

Almonds – 5 (blanched)
Dates – 5 (dried and chopped)
Golden raisins – 10
Cashews – 5
Walnuts – 5
Green pistachios – 5

Recipe #

Preheat oven to 180°C / 350°F / Gas mark 4.
Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
Spread half of the vermicelli evenly in the baking dish and press down lightly.
Spread ricotta cheese evenly over the vermicelli.
Layer shredded mozzarella evenly over ricotta.
Cover with remaining vermicelli.
Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

In a heavy-bottomed saucepan, heat water over medium heat.

Knafeh - II

Fri, 15 Apr 2022 00:00:00 +0100

Ingredients #

Knafeh pastry
Ghee
Mozzarella (shredded)
Double cream (extra thick)
Food colouring (orange)

For the syrup: #

Sugar – 2 cups
Boiled water – 1 cup
Lemon juice – few drops
Rose water – 1 tablespoon

Syrup Preparation #

Add sugar and boiled water to a pan.
Add drops of lemon juice (or a little citric acid).
Boil for 3 to 4 minutes.
Add rose water.
Set aside to cool before use.

Recipe #

Use knafeh pastry from a Mediterranean shop.
Use a food processor to cut the pastry finely.
Mix pastry with ghee and orange food colouring until well combined.
For the stuffing, mix ¾ mozzarella cheese with double cream (make sure to drain all water from the cheese).
Grease the baking tray with some ghee.
Spread half of the pastry mixture evenly in the tray.
Add the cheese and cream stuffing layer in the middle.
Cover with the remaining pastry mixture.
Use your hand to gently spread the pastry and stuffing evenly.
Preheat the oven and bake for about 15 minutes until the pastry turns crispy and golden.
Remove from the oven and immediately pour the cooled syrup over the hot pastry.
Decorate with pistachios and serve.

Home | Dessert

Knafeh - III

Sat, 22 Nov 2025 00:00:00 +0100

Kunafa #

Kunafa (also spelled knafeh, kunafeh, kunafah) is a Mediterranean cheese pastry soaked in sweet sugar syrup, popular across regions once part of the Ottoman Empire. Traditionally, it uses kataifi pastry with Naboulsi or Akawi cheese.

Ingredients #

For Kunafa #

Kataifi / Vermicelli – 200 g
Ghee – 50 g
Mozzarella (slices) – 5
Food colouring (orange) – a pinch (optional)

Optional Layer (use one) #

Semolina layer:
- ½ cup milk
- 3 tbsp semolina
- 3 tbsp sugar
Or Ricotta cheese – 200 g
Or Extra thick double cream
Or Mawa (khoya) + chenna + sugar

For the Syrup #

Sugar – 1½ cups
Water – 1 cup
Lemon juice – 1 teaspoon
Cinnamon stick – 1
- Optional alternative: 5 saffron strands

Optional Garnish #

(Adjust as preferred)

Coffee Walnut Cake

Fri, 22 Apr 2016 16:26:00 +0100

Coffee Walnut Cake #

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Ingredients #

For the sponges: #

340g unsalted butter, plus extra for greasing
340g caster sugar
250g plain flour
90g walnuts
3 tsp baking powder
6 large eggs
3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping: #

750g icing sugar
250g unsalted butter
4 tsp instant coffee dissolved in 2 tbsp boiling water
2 tbsp milk
Approx 9 walnut halves for decorating

Equipment Needed #

3 x 20cm round sandwich tins
Baking parchment
Stand mixer or electric hand whisk
Food processor
Offset palette knife
Silicone spatula
Sieve
Kitchen scales
2 x wire cooling racks
Display plate or cake board

Recipe #

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
Fold dissolved coffee into the wet mix.
In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
Once sponges are cool, level any domed tops with a bread knife.
Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!

Victoria Sponge Cake

Fri, 22 Apr 2016 17:13:00 +0100

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

Eggs – 4
Caster sugar – 225g
Self-raising flour – 225g
Baking powder – 2 teaspoons
Unsalted butter (at room temperature) – 225g
Strawberry or raspberry jam
Whipped double cream

Recipe #

Preheat the oven to 180°C (160°C Fan).
Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
In a large bowl, add eggs, sugar, flour, baking powder, and butter.
Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
Divide the mixture evenly between the prepared tins.
Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
To assemble:
- Place one sponge layer upside down on a serving plate.
- Spread generously with jam and whipped cream if using.
- Place the second sponge on top, right side up.
- Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Dessert

Sat, 19 Jun 2010 00:00:00 +0000

Dessert #

Home | Recipe

Chewy Chocolate Chip Cookies

Sun, 03 May 2020 16:09:00 +0100

Ingredients #

Granulated sugar – 100 gram (can reduce for less sweetness)
Brown sugar – 165 gram (can reduce for less sweetness)
Salt – 1 tsp
Unsalted butter (room temperature) – 115 gram
Egg – 1
Vanilla extract – 1 tsp
Plain flour – 155 gram (can add more if needed)
Baking soda – ½ tsp
Cocoa powder – 1 tsp
White chocolate chunks – 110 gram
Dark chocolate chunks – 110 gram

Method #

Whisk together the granulated sugar, brown sugar, salt, and softened butter until creamy.
Whisk in the egg and vanilla extract until combined.
Add the plain flour, baking soda, and cocoa powder. Mix gently with a spatula.
Fold in the white and dark chocolate chunks.
Chill the dough for at least 30 minutes, preferably overnight for better flavour.
Preheat the oven to 180°C.
Use an ice cream scoop to portion out the dough onto a baking sheet lined with parchment paper (this prevents burning the bottoms).
Bake for about 10 minutes, or until the edges start to brown—avoid overbaking to keep them chewy.

Enjoy your chewy, chocolate-loaded cookies fresh from the oven!

Chocolate Chip Cookies

Wed, 01 May 2024 12:28:00 +0100

Crispy on the edges, chewy in the centre — these classic chocolate chip cookies are the ultimate comfort bake.

Perfect with a cup of tea or a glass of cold milk, they’re easy to make and hard to resist.

Ingredients #

Plain flour – 280 g / 2¼ cups
Baking soda – 1 tsp
Cornflour – 1½ tsp
Salt – ½ tsp
Unsalted butter (melted & cooled) – 170 g / ¾ cup
Light or dark brown sugar – 150 g / ¾ cup
Granulated sugar – 100 g / ½ cup
Large egg – 1
Egg yolk – 1
Vanilla extract – 2 tsp
Chocolate chips – 220 g / 1¼ cups

Recipe #

Whisk the flour, baking soda, cornflour, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and lump-free.
Whisk in the egg and egg yolk, then add the vanilla extract.
Pour the wet ingredients into the dry and mix with a spatula. The dough will be soft, thick, and slightly greasy.
Fold in the chocolate chips. They may not stick easily due to the melted butter, but mix as well as you can.
Cover the dough tightly with cling film and refrigerate for at least 2–3 hours or up to 3 days.
Let the dough soften at room temperature for 10 minutes before baking.
Preheat oven to 160°C (325°F). Line baking trays with parchment paper.
Shape the dough into tall balls (like small cylinders) to ensure thick cookies. Place 8–9 per tray.
Bake for 12–13 minutes, or until edges are lightly browned and centres are soft.
Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Storage:
Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Black Forest Cake

Sat, 06 May 2023 00:00:00 +0100

Ingredients #

For the cake:

All purpose flour – 1 cup
Cocoa powder – ½ cup
Baking powder – 1½ tsp
Baking soda – 2 pinches
Salt – ¼ tsp
Egg whites – 4
Egg yolks – 4
Caster sugar – 150 g (¾ cup)
Vanilla extract – 2 tsp
Sunflower oil – ¾ cup

For the syrup:

Sugar – 6 tbsp
Water – 6 tbsp
Syrup from canned cherries (optional) – 2½ tbsp

For the whipped cream:

Chocolate Cake with Ganache

Tue, 14 Sep 2021 00:00:00 +0100

Ingredients #

Unsalted butter (softened, at room temperature) – 220 grams
Golden caster sugar – 220 grams
Eggs – 4
Vanilla extract – 1 tsp
Self-raising flour – 220 grams
Cocoa powder – 3 tbsp
Baking powder – 1 tsp
Salt – small pinch
Milk – 2 tbsp

For the Ganache: #

Double cream – 300 grams
Dark chocolate – 300 grams

Recipe #

Cake #

Heat oven to 160°C (fan).
Line the base of 2 x 20cm (8in) deep cake tins and grease the sides with butter.
Beat butter and sugar together until light and fluffy.
Add vanilla extract.
Add eggs one at a time, beating on low speed just until mixed in.
Mix flour, cocoa powder, baking powder, and salt; fold into the wet mixture.
Add milk and fold gently.
Pour batter evenly into the cake tins.
Bake for 20-25 minutes.
Check the cakes and bake for another 5-10 minutes if not done (a skewer should come out clean).
Cool cakes in the tins on a wire rack for 10 minutes.

Ganache #

Heat double cream in a saucepan until nearly boiling.
Break dark chocolate into a bowl.
Pour hot cream over chocolate and cover the bowl.
Let it stand for 2-3 minutes.
Whisk ganache until smooth and glossy.
Cool for 10 minutes, then chill in the fridge for 30 minutes.

Assembly #

Once the sponge cakes are cool, layer and ice them with the ganache.

Enjoy your rich and moist chocolate cake with smooth ganache!

Plum Cake

Sun, 03 Jan 2021 00:00:00 +0000

Ingredients #

Self-raising flour – 175 gm
Unsalted butter – 175 gm
Golden caster sugar – 175 gm
Eggs – 3
Baking powder – 1 teaspoon
Dark chocolate – 75 gm
Dry fruits (raisins etc.) – as desired

Recipe #

Heat oven to 140°C (fan).
Line the base of a deep cake tin and grease the sides with butter.
Beat together butter and sugar until light and fluffy.
Add eggs one at a time, beating on low just until mixed in.
Fold in the flour, baking powder, and dry fruits.
Break the dark chocolate into pieces and add to the batter.
Pour batter into the tin.
Bake for 45 minutes, checking after 25-30 minutes.
If not done, bake for another 5-10 minutes (a skewer inserted should come out clean).
Cool the cake in the pan on a wire rack for 10 minutes before removing.

Enjoy your delicious plum cake!

Cherry and Almond Cake

Sun, 11 Nov 2018 01:00:00 +0100

Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!

Ingredients #

Butter, softened – 175g (or 200g for extra richness)
Golden caster sugar – 175g (or 200g if preferred sweeter)
Eggs – 4
Almond extract – ½ tsp
Self-raising flour – 175g
Baking powder – ½ tsp
Ground almonds – 125g
Milk – 100ml
Glacé cherries – 300g
Flaked almonds – 2 tbsp

Recipe #

Preheat oven to 140°C fan (160°C conventional).
Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
In a large bowl, beat the butter and sugar together until pale and fluffy.
Add almond extract.
Beat in the eggs one at a time, mixing on low speed until just incorporated.
Gently fold in the flour, baking powder, and ground almonds.
Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
Pour the batter into the prepared tin.
Arrange the remaining cherries on top, then scatter over the flaked almonds.
Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
Let the cake cool in the tin for 10 minutes on a wire rack before removing.

Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!

Tiramisu

Sat, 27 Apr 2013 16:11:00 +0100

Tiramisu #

This super-simple Italian dessert actually benefits from being made ahead, as this gives it time for all the lovely flavours to mingle.

Ingredients #

Espresso coffee (strong, cooled to room temperature) – 2–3 cups
Eggs (separated) – 2
Caster sugar – ¼ cup
Mascarpone cheese – 250 g
Cream (heavy whipping cream or any cream with more than 36% milkfat) – 1 cup
Sponge fingers – 250 g
Cocoa powder – for dusting
Hazelnuts (roasted and chopped) – for dusting

Recipe #

Place the egg yolks and sugar in a large bowl.
Beat until the mixture turns pale and thick.
Add the mascarpone and beat lightly to combine. It’s fine if the mixture is slightly marbled.
Whip the cream until stiff peaks form, then gently fold into the egg mixture using a spatula or metal spoon — do not beat.
In a separate clean metal bowl (ensure no grease or residue), beat the egg whites to soft peaks.
Gently fold the egg whites into the cream and mascarpone mixture — again, do not beat. Retain as much air as possible.

Assembling #

Choose either a large serving dish or individual glasses.
Pour espresso coffee into a shallow bowl.
Dip sponge fingers into the coffee one at a time — take them out quickly to avoid over-soaking.
Layer the bottom of the dish with the soaked sponge fingers.
Spread half of the mascarpone mixture on top and smooth it out.
Add another layer of coffee-dipped sponge fingers.
Finish with the remaining mascarpone mixture, smoothing the surface.

Finishing #

Refrigerate overnight to allow flavours to develop.
Before serving, dust with cocoa powder and sprinkle with roasted chopped hazelnuts.
Use a spoon to create a layered effect with the toppings if desired.

Tip:
If using glasses for serving, break the sponge fingers into smaller pieces to fit. Follow the same dipping and layering method. Remember: do not oversoak the sponge fingers.