Tag: baking

Crumbly vanilla squares

Published on by HannaLeave a comment

IMG_7401.JPG

These seriously-easy-to-make vanilla squares are so nice even the boys in the office asked me for the recipe. They remind me of a pastry we have in Sweden called vaniljhjärtan (vanilla hearts); a thin pastry heart filled with wonderful vanilla cream. These square are a little sharper than those, because of the fromage frais and creme fraiche, but that’s not a bad thing. I just think it adds freshness and make the squares seem lighter. Deceptive, I know.

This recipe makes a lot of cake, but you can easily halve it or just make the whole batch and put some in the freezer.

Crumbly vanilla squares, makes approx 42

Translated from and adapted after the recipe in Hemmets Journals.

Crumble:

500 g butter

600 g plain flour

320 g caster sugar

4 tbsp vanilla powder (a little less if using essence)

1 tbsp baking powder

Filling:

4 eggs

200 ml fromage frais

500 ml creme fraiche

240 g caster sugar 

1 tbsp vanilla powder or essence

Mix butter, flour, sugar, vanilla and baking powder until a sandy texture, using a food processor. I had to make it in two batches as my food processor isn’t very big. Press half of the crumbe onto a parchment paper in a large baking tray (I used two smaller ones).

Mix egg, fromage frais, creme fraiche, sugar and vanilla in a bowl. Pour the filling over the crumb base. Pour the rest of the crumble mixture on top. Bake for 30 minutes in the middle of the oven. Leave to cool and cut into squares. 

Winter Pavlova

Published on by HannaLeave a comment

IMG_0894

I made this lovely Winter version of Pavlova before Christmas, and if I had had time to post it before the holiday season I would have aptly named it Christmas Pavlova, but, as it’s now February, I think Winter Pavlova is more fitting. Clementines are still in season so nothing’s stopping you to make it right away. Or why not try it with blood oranges?

IMG_0887.JPG

Scandelights’ Winter Pavlova, serves 10

Clementine curd:

50 g butter

1 egg

100 ml caster sugar (80 g)

3 small clementines (or 2 larger ones)

Meringue:

140 g egg whites (4)

220 g caster sugar

8 g / 1 tbsp corn flour

4 g  / 1 tsp white wine vinegar

Decoration:

3 dl whipping or double cream

1 packet pomegranate seeds

4 clementines, cut into fillets (i.e. the wedges without the membranes) 

Clementine curd:

Zest the clementines and squeeze out the juice. Place in a saucepan with the butter and half the sugar. Heat up until the butter and sugar has dissolved. Leave to cool.

Beat egg and remaining sugar pale and fluffy and add to the saucepan. Let the mixture thicken on low heat while stirring. It must not boil. Leave to cool. Store in the fridge. 

Meringue:

Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula. 

Divide the meringue in two, shaping two circles on two parchment clad baking trays. 

Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down. 

Assembling:

Lightly whip the cream and cut the clementines into fillets (peel it, keep it whole and place a knife on either side of each membrane, cutting out membrane-free wedges). Place one meringue round on a cake plate. Spread with clementine curd. Spread with whipped cream and place the other meringue round on top. Spread with whipped cream and decorate with clementine fillets and pomegranate seeds. 

Nigella’s sumptuous chocolate cake

Published on by Hanna1 Comment

IMG_0922

I have had a complicated relationship with Nigella through the years. It was definitely because of her and Jamie Oliver I started cooking as a teenager, but as I got better at both cooking and baking I also got a bit disappointed with some of Nigella’s recipes. Sometimes they seem to promise more than they delivered, but then some recipes are so great I still use them 15 years later.

With her new cookbook and series, both named Simply Nigella, I am back in awe of her. I want to try all the recipes, love like the style of cooking (and baking) and all the recipes I’ve tried so far have been great.

This cake seemed absolutely delicious and easy to make on her show, and it certainly is a treat, plus it’s vegan – so a good recipe to have in your repertoire. Mine wasn’t entirely vegan though, I must confess. As I couldn’t find any coconut butter in my supermarket I used regular butter in the icing, which worked just as well would you prefer to make it non-vegan.

It is probably the most moist chocolate cake I’ve ever made and I will certainly make it again and again.

Nigella’s dark and sumptuous chocolate cake, serves 10-12

Adapted from Nigella’s recipe.

For the icing:

60 ml cold water

75 g coconut butter (this is not the same as oil)

50 g soft dark sugar

1 ½ tsp instant espresso powder – I omitted this 

1 ½ tbsp cocoa

150 g dark chocolate, finely chopped

For the cake:

225 g plain flour

1 ½ tsp bicarbonate of soda

½ tsp fine sea salt

1 ½ tsp instant espresso powder – I omitted this 

75 g cocoa

300 g soft dark brown sugar

375 ml hot water from a recently boiled kettle

75 g (90 ml) coconut oil 

1 ½ tsp cider vinegar or white wine vinegar

Preheat the oven to 180°C and pop in a baking sheet. Then start with the icing: put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan to allow the chocolate to sink.  Leave for a minute, then whisk until you have a glossy icing, and leave to cool.

Line the bottom of your springform cake tin with baking parchment. Put the flour, bicarb, salt (and instant espresso) and cocoa in a bowl and fork to mix.

Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.

Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.

Give the icing a good stir with a spatula and  pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed. Decorate (Nigella used chopped pistachios and rose petals while I went for snowflake sprinkles) and leave for 30 minutes until serving. 

 

Pecan pie

Published on by Hanna1 Comment

IMG_9087

I made this Thanksgiving pie the year before last and lots of times before then, but haven’t found the time (in the busy period between Thanksgiving and Christmas) to blog about it. So here it is, in January, but it’s still worth making it – apart from being a Thanksgiving staple dessert it’s also a wonderful winter pie.

The recipe is courtesy of The Hummingbird Bakery Cookbook (the bakery’s first, and in my opinion also the best, cookbook).

Pecan pie, serves 10-12

Adapted from The Hummingbird Bakery Cookbook.

Pie crust:

260 g plain flour

1/2 teaspoon salt

110g (unsalted) butter

Grease a 23cm pie dish. Put the flour, salt and butter in an electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined. )

Add 1 tbsp water and beat until well-mixed. Add a second tbsp water and beat until you have a smooth dough. Wrap in clingfilm and leave to rest for an hour.

Roll out on a floured surface and line the pie dish, trimming the edges. No need to blind bake. 

Filling:

200 g caster sugar

250 ml dark corn syrup (golden syrup works well)

1/2 tsp salt

3 eggs

60 unsalted butter, cubed

1/4 tsp vanilla 

100 g shelled pecans + extra for decoration

Save the 10-12 nicest pecans for decoration. Chop the rest.

Preheat the oven to 170C. 

Add sugar, syrup and salt in a large saucepan and place on medium heat. Bring to the boil, then remove from heat and let cool slightly. 

Beat the eggs in a bowl. Add the warm (not hot) sugar mixture and stir it in swiftly (to avoid scrambling the eggs). Add butter and vanilla and stir until the butter has melted and been incorporated. 

Place the chopped pecans in the pie case and pour in the sugar mixture. Arrange the saved pecans carefully on top. Bake for 50-60 minutes, until a dark golden colour and slightly crunchy on top. Leave to cool and serve while it’s slightly warm with vanilla ice cream or whipped cream.

 

Brownies with dulce de leche frosting

Published on by Hanna1 Comment

IMG_7437.JPG

 

This frosting feels like magic. Despite the fact that it contains dulce de leche, full fat cream cheese and whipped cream it makes these dense brownies appear lighter than they are without any frosting.

Plus the killer combination of heavy chocolate and sweet but not sickly dulce de leche is just delicious! But you had probably figured that out already.

I’ve made these bad boys twice now and they went down a storm both times. At work they couldn’t believe they felt as light as they did and when I made them at a brunch for my friends in Sweden I got asked for the recipe straight away.

The idea for the combination of flavours and the frosting recipe is entirely my own creation, but I used my go-to brownie recipe courtesy of The Hummingbird Bakery. There is no point trying to come up with a perfect brownie recipe when it already exists.

Brownies, makes 18-20

Adapted from The Hummingbird Bakery’s wonderful recipe.

5 eggs

500 g caster sugar

100 g cocoa

120 g plain flour

250 g melted butter

50 g roughly chopped dark chocolate 

Beat eggs and sugar fluffy and white. Add flour and cocoa, then the butter. Mix thoroughly. Fold in the nuts and chocolate and pour into a lined baking tray. Bake for 30-35 mins in 170C. Leave to cool completely.

Dulce de leche frosting, enough for one batch of brownies

200 g (half a tin) dulce de leche 

200 g Philadelphia

300 ml whipping cream

Mix dulce de leche and Philadelphia in a bowl. Whip the cream in another bowl and mix into the dulce de leche mixture. Whip the mixture with an electric mixer to make it even fluffier. Place a spoonful of the frosting on each brownie. Decorate with a dusting of cocoa. 

Hazelnut macaroons

Published on by Hanna2 Comments

IMG_7376

Macaroons. The boring looking cousin to French macarons? At least that’s how I see them. But looks aren’t everything as we know, and they do have a few advantages compared to their beautiful pastel-coloured cousins:

1. They’re so ridiculously easy to make. No piping, getting rid of air bubbles or aged egg whites.

2. They’re really yummy!

That’s really all you need to know. The recipe is below.

IMG_7366

Hazelnut macaroons, makes 16-20

Adapted after and translated from Leila Lindholm’s recipe.

50 g butter

200 g ground hazelnuts

80 g caster sugar

1 egg

16-20 whole hazelnuts for garnish

Pre-heat the oven to 175C. Melt the butter. Combine the ground nuts, melted butter, sugar and egg in a bowl. 

Shape the mixture to little cones and place on parchment paper on a baking tray. Place a hazelnut on the top of each macaroon. Bake in the middle of the oven for approx 18 minutes or until golden. Leave to cool on the baking tray. 

New York blueberry cheesecake

Published on by Hanna2 Comments

IMG_1578

The Swedish equivalent to Nigella is certainly Leila Lindholm, who despite being a properly trained chef, got famous for her domestic goddess style baking on TV. Her recipes are well-known and very good, so when I wanted to make a proper New York style cheesecake I reached for her recipe.

My colleagues (who seem to be the only ones I bake for) really enjoyed it. And although it split (because I needed the oven and couldn’t leave it in the residual heat) it still looked great! And it’s delicious! It’s not too sweet but still has a nice sweetness, nice texture and freshness from the berries.

New York blueberry cheesecake, serves 12

Base:

300 g digestive biscuits

150 g melted butter

Filling:

600g philadelphia 

250 ml fromage frais

80 g caster sugar

65 g corn flour

2 tsp vanilla

3 eggs

100 ml double cream

200 g white chocolate of good quality

150 g fresh blueberries 

Pre-heat oven to 175C. Crush the biscuits in a food processor and mix with the melted butter. Press the mixture onto the base of a springform, Ø 24 cm. Bake the base for 10 minutes. Leave to cool. 

Raise the temperature to 200C. Beat cream cheese and fromage frais in a bowl. Add sugar, corn flour and vanilla. Add one egg at the time and then the cream. Melt the chocolate in a bain marie and add to the mixture. Pour the mixture into the tin and bake for 40 minutes. Cover with tin foil when golden brown on top as to not brown too much. Turn off the oven and leave the cake in the residual heat for 30 minutes. Keep refrigerated. 

 

Chocolate meringue cake

Published on by HannaLeave a comment

2015-05-26 11.24.57

Chocolate in any shape or form is always a crowd pleaser (especially amongst the chocoholics I work with!) and as predicted this cake was no exception. The bottom of the cake is fairly heavy and dense, with delicate meringue on top – a great combination. It’s best served together with some lightly whipped cream.

2015-05-25 21.27.37

Chocolate meringue cake, serves 10

Adapted from Donna Hay’s recipe.

240 g dark chocolate, chopped

180 g unsalted butter, chopped

2 eggs

4 eggs extra, separated

90 g brown sugar

1 tsp vanilla extract

50 g plain flour, sifted

½ tsp baking powder, sifted

40 g ground almonds

220 g caster sugar

1 tsp white vinegar

3 tsp cornflour, sifted

25 g cocoa, sifted, plus extra for dusting

Chocolate pavlova with maltesers

Published on by Hanna1 Comment

IMG_0324

I made this wonderful cake for the office just before Easter (hence the chocolate eggs on top) and it became everyone’s new favourite cake! Initially I was using a recipe from Swedish pastry chef Roy Fares but as I didn’t have all the ingredients I only used his recipe for the meringue and ended up trying pastry food blogger extraordinaire Linda Lomelino’s recipe for the filling and chocolate sauce (although slightly adapted) – and the combination was amazing! I’m still really keen to try their respective versions of chocolate pavlova but this mishmash of recipes worked really well!

IMG_0305

I also made this lovely rhubarb cake, served with store-bought (but fresh) custard.

IMG_0284

And these wonderful oat and raisin cookies. But the piece de resistance was definitely the pavlova!

Chocolate pavlova with maltesers and chocolate eggs, serves 8-10

Adapted from Roy Fares’s and Linda Lomelinos’s respective recipes.

Meringue:

75 g dark chocolate

140 g egg whites (4 egg whites) 

220 g caster sugar 

8 g / 1 tbsp corn flour 

4 g  / 1 tsp white wine vinegar  

Filling:

250 g cream cheese

2-3 tbsp caster sugar

5 dl whipping cream

Chocolate sauce:

60 g caster sugar 

3 tbsp cocoa

100 ml water

1-2 tbsp cream

Decoration:

1 bag maltesers

1 bag chocolate eggs

Chop the chocolate and place in a bowl, melt either over boiling water or in the microwave. Pre-heat oven to 150C. 

Beat the egg whites until foamy and add the sugar bit by it while beating until stiff and glossy. Add the corn flour and vinegar and mix carefully with a spatula. Drizzle with the melted chocolate and create a marbled effect by folding the mixture 2-3 times with a spatula. T

Divide the meringue between two baking parchment covered baking trays, shaping round discs, approx 20 cm in diameter. 

Bake in the middle of the oven for 60 minutes. Turn the oven off and leave the meringue in the oven while its cooling. Let the meringue discs cool completely. 

Mix sugar, cocoa and water in a saucepan. Bring to the boil. Add the cream and let the mixture simmer for 3-5 minutes. Leave to cool completely. 

Beat cream cheese and sugar in a mixing bowl. Add the cream and beat until thick and fluffy (but don’t over-beat it). Spread out the cream in between the meringue discs and on top of the cake. Drizzle with chocolate sauce and decorate with maltesers and chocolate eggs. 

Swiss roll with strawberry jam

Published on by HannaLeave a comment

IMG_9924

Even though I bake a bit, although mainly for the office, this was the first time ever I made a Swiss roll. It has always been my mother’s department, I swear she could make a perfect one in her sleep (which is why I’m using her tried and tested recipe).

But after watching the participants in The Great British Bake Off making swiss rolls I cockily thought ‘how hard can it be’. Maybe it helped that I have watched by mother bake it countless times, but it wasn’t difficult. I need to work on the jam distribution but other than that it turned out well.

Swiss roll, serves 10-12

4 eggs

190 g caster sugar

1 1/2 tbsp warm water

115 g plain flour

2 tsp baking powder

extra caster sugar

200 ml strawberry jam 

Beat eggs and sugar until pale and fluffy with an electric whisk. Add the water. Mix flour and baking powder in a separate bowl and incorporate into the egg mixture. Mix well with a wooden fork.

Preheat the oven to 225C. Cover an oven-sized shallow pan with baking parchment and spread out the batter evenly in the pan. Bake in the middle of the oven for about 7 minutes or until golden brown on top and a toothpick comes out dry. 

Take a new sheet of baking parchment, as big as the cake, and scatter with sugar. Remove the cake from the oven and let the steam evaporate for a few minutes, then turn the cake onto the sugared paper. Remove the pan and then the first baking parchment, carefully. Spread the jam onto the cake evenly, but leave a few centimetres each side bare. Roll the cake into a roll from the longer side, using the paper. Once rolled up, cover in parchment paper and leave to cool completely. Cut into slices once cool, remove the ends and serve.