Burch and Purchese Sweet Studio
Turn your favorite Italian restaurant treat into a spectacular cake.
Lemon Mousse Cake - an easy version of lemon mousse comprised of lemon curd and whipped cream sits atop a light as air sponge cake and is then topped with more lemon curd, whipped cream and candied lemon peel.
Recipe video above. An easy Caramel Slice recipe that delivers as promised - a creamy caramel filling that sets perfectly (no more runny caramel!) and chooclate that doesn't crack when you cut into it!
Let me share with you a recipe from Pride and Pudding, my debut book that was festively launched in London’s Borough Market two weeks ago. There is also good news if you haven’t ordered the book yet! The Amazon editorial team has not only included Pride and Pudding in their ‘Books of the Month’ – this week...Read More »
I regularly bake celebration cakes for neighbours, friends and family and over the years have made many birthday, wedding, christening and first holy communion cakes. This is something that I enjoy doing when I get the opportunity. Sometimes, when I have a particularly big or elaborate cake to make, it can really feel that I am being engulfed by flour, eggs, sugar and sugarpaste. Although I make a whole range of cakes including chocolate, lemon, carrot etc., the one that seems to be the most popular is based on my basic madeira cake. This I bake in the relevant sized tin; I then split and fill it and trim it so that everything is level before I start decorating. This inevitable means that I often have cake offcuts left over and rather than thrown these out, I try to use them up in other recipes. One of these is a traditional steamed pudding called cabinet pudding. This is made up of small cubes of leftover or stale cake, glacé or other dried fruits and an egg custard. The cake is allowed to soak in the egg custard for an hour , the dried fruit is added and then the pudding is steamed for 75 minutes. What emerges is a sweet pudding which is not at all stodgy and is surprisingly light. Here I have made the pudding using glacé cherries only, but you can add in a handful of sultanas, chopped angelica or whatever dried fruits you fancy. I have often though a tropical using some canned pineapple chunks along with some added desiccated coconut would be nice… but the recipe that I give here is based on the more traditional versions of the pudding. Serve this in wedges with a little pouring custard or softly whipped cream on the side. Ingredients: 25g butter for greasing the pudding bowl 75g glacé cherries, halved 275g sponge/madeira cake 75g crushed amaretti biscuits (the hard kind) Custard: 500ml cream 3 medium eggs 25g caster sugar 2tblsp Amaretto Method: 1. Grease a 1 litre pudding bowl with the butter and then line the base of the pudding bowl with a little circle of non-stick baking parchment. 2. Embed some of the cherries (cut-side to the edge of the bowl) in the buttered sides of the bowl. 3. Cut some of the cake into strips and use to line the pudding basin. Cut the remaining cake into 2-3cm chunks and place in the basin with the remaining cherries and crumbled amaretti, making sure that they are well distributed. 4. Heat the cream in a small saucepan and whilst it is heating beat the eggs and sugar together in a mixing bowl. When the milk is almost at boiling point, pour it in a steady stream onto the egg mixture, gently beating all the time. Add the Amaretto and then strain this mixture, through a sieve onto the cake chunks in the pudding basin. Set aside to soak for 60 minutes. 5. Cover the pudding with a sheet of baking paper pleated in the centre. Secure the paper in place by tying with string around the outer lip of the basin. Steam in a steamer for 75 minutes following the manufacturer’s instruction or alternatively, place the basin in a large saucepan with boiling water coming halfway up the sides. Place the lid on the saucepan, and reduce the heat so that the water is gently simmering away. Check every 20 minutes and add some more boiling water if needed to maintain the water levels. 6. When the time is up, remove from the steamer saucepan and allow to sit for 10 minutes before turning out onto a serving plate. Serves 6-8.
A twist on the classic milk tart. Vanilla-Cinnamon sponge topped with Milk tart (custard) filling finished with ground cinnamon.
Are these cakes weapons against dark forces or just “spiky bagels”?
Bet you’ve never thought of doing this with an ingredient from your drinks cabinet before! . In collaboration with House of Angostura Australia... | ingredient, lime, chicken meat, drink, cabinetry
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"If I'm honest I have to tell you I still read fairy-tales and I like them best of all." ~Audrey Hepburn Just a little post today! I found a pretty pale pink shadow box a while ago and decided to make it a little "showcase" for my handmade fairy dresses. I made two little ball gowns in shades of pink and then filled it with other small vintage and handmade treasures. I think it looks quite whimsical and my sister who has a little girl has already gazed at it longingly for her daughter's room so it might be going to a new home very soon! I hope the sun is shining wherever you are and that you have a lovely weekend!
My idea of the perfect cake and invitingly easy to make. You can throw all the ingredients into a food processor
Let me share with you a recipe from Pride and Pudding, my debut book that was festively launched in London’s Borough Market two weeks ago. There is also good news if you haven’t ordered the book yet! The Amazon editorial team has not only included Pride and Pudding in their ‘Books of the Month’ – this week...Read More »
Den här kakan är den kaka som jag alltid brukar baka på hösten. Passar perfekt nu också när det finns KILOVIS med äpplen i äppelträden. Nu har väl de flesta
We'd expect nothing less from our favorite Italian actress.
food, recipes, recepti, kolači, torte, sitni kolači, kulinarski blog
Here I go with another almond recipe. I can never try too many because I just love almonds! I particularly love pastries with nuts. This is one of those cakes that I can enjoy any day (and any time) and never get sick of; it's not too sweet and just totally delicious. That's why you see me lingering on this theme, making many renditions of this cake. This one is special with a bit of semolina flour and a slightly jazzed-up topping. It was worth running around a few supermarkets to find the semolina flour I needed for this cake. I've never baked with semolina before though we used it once in a cooking class to make pasta. There's regular all-purpose flour in this cake but the addition of semolina gives it a unique little twist that I liked. I think I expected a gritter texture, like cornmeal or even almond meal, but finely-ground semolina blended right in yet added a very subtle bit of texture and a hint of nuttiness that works really well with almonds (and other nuts, I'd imagine). Like any surefire great almond cake, this one has some almond paste (another one of my favorite things) tucked inside. It's moist and so fragrant and flavorful. The topping is fun and delicious at the same time. Instead of just scattering sliced almond on top before baking (though nothing wrong with that!), you kick it up a notch by stirring it with a little bit of frothy egg whites and brown sugar. That produces an extra crunchy, sweet topping that's pretty addictive! This cake is also light and fluffy thanks to folding separately whipped egg whites into the batter. It reminded me of one of our all-time favorite treats on earth - tri-color cookies, which is made the same way with whipped whites folded into the batter. When we had this cake for dessert one night, my 8-year old said "mmm...it tastes just like tri-color cookies!" I couldn't help but beam with pride...maybe he does take after his mama just a little! I'm really happy I bought that 6-inch round cake pan with the removable bottom. I used it to scale down the original recipe and make a small version. It's just right for my small family and gives me the chance to try out more recipes and play more often in the kitchen. That said, my little guy honestly said he loves this cake and wish there was more! (Though in all fairness, there are obviously plenty of times when he tells me he doesn't like something - he can be quite blunt.) This recipe requires a couple of extra steps, including folding separately whipped egg whites into the batter. This creates a lighter, fluffier cake that justifies the extra effort. The other notable thing is the almond topping. Instead of simply using sliced almonds, the almonds are mixed with a little bit of foamy egg whites and brown sugar. Since I only needed about 1 teaspoon of egg whites for the topping in my scaled down cake, I "cheated" by just taking it from the 2 egg whites in the cake batter instead of cracking open an extra egg. I also used 1/3 cup of almonds, a little less than the recipe, because that's all I had on hand. It worked out very well and I think it's a perfect amount for the 6-inch cake. I also used a touch less brown sugar and these adaptations are reflected in the recipe below. This topping gets added about midway during baking. Return the cake to teh oven and watch carefully in case the topping browns too much, too quickly (in which case tent with foil; I didn't need to). The end result is an extra crispy, slightly sweetened, almond topping that is just wonderful! I will need to use this trick to jazz up my almond toppings going forward. It makes the cake taste a bit like a streusel topping on a coffee cake. The center is moist and fragrant with almond flavor. I added a touch of almond extract with vanilla. That, along with the almond paste and topping, delivers the almond punch. In the recipe below, I've included notes on the adjusted baking time to make this into a 6-inch cake like I did. Recipe: Almond Semolina Cake Adapted from Martha Stewart's Cakes - One 9-inch cake (or divide the recipe in half like I did and bake in a 6-inch cake pan with removable sides or bottom)- 1 stick unsalted butter, at room temperature, plus more for greasing pan 1 cup all-purpose flour 1 1/4 teaspoons baking powder 3/4 teaspoon plus a pinch of salt, divided 1/2 cup finely ground semolina flour (you could substitute with yellow cornmeal but cake will be a bit crumblier) 4 large eggs, separated, plus 1 large egg white* Rounded 2/3 cup sliced almonds with skins (in other words, a generous 2/3 cup) 2 tablespoons light brown sugar, firmly packed 1 1/4 cups granulated sugar, divided 1/3 cup almond paste 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract (optional) 2/3 cup whole milk * You need an extra 2 teaspoons of frothy egg whites for the almond topping. For my 6-inch cake, I only needed 1 teaspoon and, instead of cracking open an extra egg, I simply remove a teaspoon from the whites used in the batter. Preheat oven to 350 degrees. Butter a 9-inch springform pan generously. Sift all-purpose flour, baking powder, and 3/4 teaspoon of salt together into a bowl. Whisk in the semolina flour. In a small bowl, whisk an egg white until foamy. Remove 2 teaspoons to a bowl. Stir in almonds, brown sugar, and a pinch of salt. Set aside. Beat butter, 1 cup of the sugar, and almond paste together in a standmixer until pale and fluffy, about 3-4 minutes. Add egg yolks, vanilla extract and almond extract (if using). Beat together for about 2 minutes. With mixer on low, mix in flour mixture in 3 batches, alternating with 2 batches of milk (starting and ending with the dry ingredients). Mix until just combined. In a clean bowl of a standmixer fitted with a whisk attachment, whip 4 egg whites until foamy. Gradually add remaining 1/4 cup sugar into the whites until it reaches soft peaks, about 2 minutes. Fold half the egg whites into the cake batter. Gently fold in the remaining whites until just incorporated. Transfer batter into prepared cake pan, smoothing out the top. Bake until cake begins to turn golden (more so along the edges) but is still wobbly in the center, about 15-20 minutes [approximately 15 minutes for a 6-inch cake]. Remove cake from the oven and scatter the almond topping evenly over the surface. Return cake to the oven to bake until golden brown and a cake tester inserted into the center comes out clean, roughly 25 minutes [about 20 minutes for a 6-inch cake]. Check on the cake after 10-15 minutes to make sure the almond topping is not browning too quickly. If so, tent loosely with foil. Transfer cake to a wire rack to cool completely. Run a knife around the sides of the pan to remove and transfer to a cake plate. The cake can be stored, at room temperature, covered, for up to 4 days.
This Strawberry Almond Tart recipe is filled with fresh strawberries and a soft almost chewy French almond filling. It’s easy to make, an absolute family favourite dessert and the perfect summer fruit tart.
This easy meringue layer cake, with a lemon curd and elderflower filling, is a summer showstopper. the meringues can be made in advance.
These yeast-raised doughnuts are so light and fluffy, they're like a sweet and flavorful cloud. Spread with a simple vanilla glaze.
A weird few days passed by us, over here. I’d looked forward to Halloween for a while now, but last Friday, events back home brought on an atmosphere of a completely different kind. We stuck …
This post contains affiliate links. I must admit that I am one of those people who falls victim to those Click bait articles that profess to tell you the “best” food item in every state. It can be the best cheeseburger, BLT, fountain drink, dessert, you name it. Largely, I am disappointed in those articles because they often list places I’ve never heard of, in towns that I didn’t know existed, or when they do list my town, I am in strong disagreement with their choice. Recently an article on the favorite drink in every state was one that I couldn't resist. When I got to Rhode Island (I seldom last that long) I saw the words “Coffee Cabinet.” Now, I don’t know about you, but when I hear those two words I think of a place where I store bags of beans and coffee filters. That wasn’t the case here. Come to find out, in Rhode Island a Coffee Cabinet is a coffee milkshake. I thought that sounded pretty good, wonderful, in fact, but in viewing the recipe, I had to ask myself, Pattie, why use milk when you can use Kahlúa…so I did. Oh, mama! Is this thing good! The coffee syrup alone makes this recipe worthwhile; it is sensational! Add it to your malt mixer, blender, or whatever you happen to use to make such beverages, along with coffee ice cream and Kahlúa and you have an adult winner. I thought of my dad today when I used his older-than-I-am Hamilton Beach malt mixer from the 50s. (You can buy a new version here, and you must, you simply MUST!) I grew up sitting on the kitchen counter watching him make shakes, until I was too big to lift. The malt mixer and I go way back, and it still works! Coffee Cabinet (Rhode Island-Style Coffee Milkshake) Adapted from seriouseats.com For the coffee syrup: 1 c. strong brewed coffee 1 c. sugar 1/4 t. vanilla extract For the coffee cabinet: 1 pint coffee ice cream 1/4 c. Kahlúa 1/4 c. chilled brewed coffee 2 T. coffee syrup In a medium saucepan dissolve sugar in coffee. Bring mixture to a light boil then reduce to simmer. Simmer until the mixture has reduced to form a slightly thickened syrup, about 15 minutes. Remove from heat and whisk in vanilla extract. Cover and refrigerate to cool. Add ice cream, Kahlúa, chilled coffee, and coffee syrup to blender or malt mixer. Blend until smooth. If you prefer a thinner shake, you can add additional Kahlúa and or chilled coffee, if desired. Top with a spritz of whipped cream and chocolate-covered espresso beans.
Create this old-school bakery favourite from your own kitchen.
These carrot cake pancakes have everything you love from the traditional dessert!
På min födelsedag bakade jag mazarinrutor, Tony som älskar mazarinrutor var euforisk. Det är som mazariner fast de är bakade i långpanna. Så lyxigt med så
Foto studio Achter in mijn tuin staat een schattig huisje. Perfect want ik loop zo naar achteren en kan aan het werk.Hier heb ik al mijn props (servies, servetten, bestek, schaaltjes, kommen) foto achtergronden en materialen om backdrops te maken. Ook maak ik hier regelmatig foto’s. Zoveel ruimte heb je vaak niet nodig. In deze …
