Ideal for you and your sweet Valentine (if you’re willing to share, that is).
I love these simple little cakes. I know they look quite plain, but trust me, they are absolutely delicious. The best thing about them is that they are so easy to make. In Australia, friands are typically baked in small oval cake tins. You can of course bake these in standard muffin pan. Now on the topic of brown butter (beurre noisette) vs melted butter. The brown butter apparently gives a nutty note to the cake. I found that it didn’t make a whole heap of difference worthwhile the effort of browning the butter. Well, that’s my opinion anyway. So melted butter for my friands it is. Of all the different favours I have experimented with, my favourite is still the classic blueberry and lemon. When baked, the blueberries will burst and become jammy and delicious. These little cakes are best served still warm from the oven, with the crust crisp and the centre moist and light. Having said that, they are just as wonderful after a day or two. Blueberry and Lemon Friands Makes about 5 100 grams icing sugar 25 grams plain flour 85 grams almond meal (ground almond) Zest of 1 lemon 120 grams egg whites (about 3 eggs) 100 grams unsalted butter, melted and cooled About 85 grams blueberries About 1/4 cup almond flakes Additional butter and flour for prepping the cake pan. See method below. To make Blueberry and Lemon Friands: Preheat oven to 200 degrees celcius conventional (or 180 degrees celcius fan-forced). Rub softened butter in the holes of the friand or muffin pan, and dust each hole lightly with flour. Tap the pan, upside down, over the sink to get rid of excess flour. Set aside. (Note: Don't be tempted to skip this step even if you have a non-stick pan. It not only helps to guarantee that the friands won't get stuck in the pan, the butter and flour will give a nice golden crust all over.) Combine icing sugar, plain flour, almond meal and lemon zest in a large bowl. Set aside. Lightly whisk egg whites in a separate bowl until they form a light foam. (Note: It's important not to over whisk the egg whites or you will rubbery friands. This step is only for breaking up the egg whites slightly so that it can be folded into the dry ingredients easier.) Tip egg whites and cooled melted butter into the dry ingredients. Using a spatula, lightly fold the mixture together until just combined. Divide the batter into the holes of the prepared pan up to 3/4 full. Drop about 6 blueberries in each hole. Lightly crush almond flakes with your fingers and scatter over the cake batter. Bake for about 25 minutes, or until golden and a skewer inserted into centre of cake comes out clean. Serve warm with a light dusting of icing sugar.
We’ve zapped the classic Mary Berry Victoria sponge with a shrink ray to make these adorable little cakes. Equipment and preparation: for this recipe you will need a 12-cup mini sandwich tin and a piping bag fitted with a 1cm/½in plain nozzle
Cupcakes with a little added magic.
Welsh Cakes are little tea cakes perfect for snack or with your cup of coffee or tea.
Boterkoek, or Dutch butter cake, is a toothsome snacking cake and classic of Dutch cuisine. With almost as much butter as flour, Dutch butter cake is rich and dense.
When I first set out to make this recipe I wondered if School Cake was now a thing of the past. The boys however informed me that you do still indeed get School Cake at
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
These small, 2-inch cubes of soft sponge cake squares are drenched in a luscious raspberry glaze and coated in coconut.
Recipe by Paula. I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy! Makes 24 Ingredients: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt grated zest of 2 oranges 4 eggs 1 1/4 cup sugar 1 cup fresh orange juice 1 cup unsalted butter, melted 1 teaspoon vanilla Sanding sugar Directions: 1. Preheat oven to 350F. Grease 2 muffin pans. 2. In a bowl combine flour, baking powder, salt and orange zest. 3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. 4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. 5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. 6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
Sheet sponge cake soaked in a sweetened condensed milk coffee mixture. Topped with espresso whipped cream and dusted with cocoa powder, this Vietnamese Coffee Poke Cake is great for all sorts of celebrations, even brunch! Yield: 9x13-inch sheet cake
Recipe by Paula. I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy! Makes 24 Ingredients: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt grated zest of 2 oranges 4 eggs 1 1/4 cup sugar 1 cup fresh orange juice 1 cup unsalted butter, melted 1 teaspoon vanilla Sanding sugar Directions: 1. Preheat oven to 350F. Grease 2 muffin pans. 2. In a bowl combine flour, baking powder, salt and orange zest. 3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. 4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. 5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. 6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
Follow my step-by-step guide for a zebra cake experience that's sure to delight taste buds and bring back sweet memories.
This easy to throw together little cake is custardy, thick and creamy with no sugar added for a low carb dessert option. This is awesome because it’s flourless and refined sugar free and ONLY 3 ingredients. You can use tapioca flour, arrowroot powder or corn starch as the thickening agent. The Greek yogurt gives it […]
Sometimes the simplest recipes are the best. Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh Cakes, yet they are pretty much one of the tastiest things on the planet. I remember taking a cooking course when I was in elementary school (way WAY back when) and the lady teaching it made these. I was instantly hooked. I recently saw some pins on Pinterest and was reminded of these fabulous little morsels. The recipes I could find online were all in metric/by weight so I did a little conversion math and came up with the measurements in this version. I, by no means, claim to have "come up with" this recipe. It has been around since the dawn of time (pretty sure) but the conversions here are mine. Hopefully they work as well for you as they did for us. Definitely give them a try. You probably have all you need in your kitchen right now! Welsh Cakes Ingredients 1 cup flour 1 tsp baking powder 1/8 tsp nutmeg pinch salt 1/2 cup butter, cold 1/4 cup sugar 1/3 cup currants (dried) 1 egg 2 Tbsp milk Topping 1 - 2 Tbsp sugar, for sprinkling Directions In a mixing bowl, whisk together flour, baking powder, nutmeg, and salt. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles course crumbs. Stir in the sugar and currants. Make a well in the center and add in egg and milk. Using a fork, mix in the ingredients until dough comes together. Flour a work surface and then roll dough out to approximately the thickness of your baby finger. Cut out with a round cookie cutter. (Apparently, traditionally the edges should also be fluted!) Reroll the trimmings and cut out more rounds. Heat a large skillet over medium heat. Lightly grease with either cooking spray or a little butter. Place as many rounds as will fit on the skillet without touching. Cook approx 3 -4 minutes on the first side. Carefully flip over. Cook for another 3 or so minutes. (If bottoms are going too dark, too fast then turn down your heat!) Remove from pan to a wire rack. Sprinkle immediately with a little sugar. Continue cooking remaining cakes. These are amazing served warm with a little butter OR room temp with some jam. Like scones but different. Little fluffy and crispy bites of heaven. P.S. - This recipe makes 12 cakes using a 2.5 inch cookie cutter. Be sure to stop by these fun linky parties - My Turn (for us), Kitchen Fun With My 3 Sons, Feeding Big, Dizzy Busy & Hungry, Adventures of Mel, Nap Time Is My Time, Carole's Chatter
These tender and buttery baked cake donuts are topped with brown sugar cinnamon crumble topping and drizzled with vanilla icing.
This traditional Swedish cake is crowned with a crunchy almond and cardamom topping fit for a queen. But the moist cake comes together quickly with one bowl!
Learn the secret these pretty little cakes hold. I hope you’ll be delighted and surprised!
Follow my step-by-step guide for a zebra cake experience that's sure to delight taste buds and bring back sweet memories.
Sans Rival is a popular Filipino layer cake consisting of cashew meringue and French buttercream. It is a very rich dessert best serving during special occasions! Yield: 8-inch round cake
I remember making and eating these when I was little. They’re coconut rock cakes and this is a really easy recipe. The kids and I made these last week. They were made and ready to eat within half an hour! Not too bad. So, if you’re having one of those days, when you can’t be…Continue reading ➞ Quick Summer Holiday Baking – Coconut Rock Buns.
Recipe by Paula. I love the simplicity of Portuguese desserts. These little cakes have a lovely orange flavour and are so moist and delicate. They are perfect for an afternoon tea, wedding or baby shower. These little cakes are easy to make and be sure to make lots, they won't last long. Enjoy! Makes 24 Ingredients: 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt grated zest of 2 oranges 4 eggs 1 1/4 cup sugar 1 cup fresh orange juice 1 cup unsalted butter, melted 1 teaspoon vanilla Sanding sugar Directions: 1. Preheat oven to 350F. Grease 2 muffin pans. 2. In a bowl combine flour, baking powder, salt and orange zest. 3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. 4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. 5. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. 6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
Sans Rival is a popular Filipino layer cake consisting of cashew meringue and French buttercream. It is a very rich dessert best serving during special occasions! Yield: 8-inch round cake
Diese einfachen Schoko-Kokos-Würfel mit Rosenwasser und einer Prise Kardamom verfeinert sind ein orientalisch angehauchter Weihnachtstraum für den Plätzchenteller!
Fillo Pastry is folded in a concertina design, or crinkled, to form a rosette, and then baked with a vanilla custard and fresh strawberries. Visit our website for this and other Fillo Pastry recipes, Filo Pastry recipes, Phyllo Dough recipes, Kataifi recipes, kunafa dough recipes. Strawberry dessert
My recipe inspiration this week has come in the form of... sunshine! After having a few gorgeous days of blue sky and sun –...
If you're looking for something a little different to serve up for afternoon tea, you can't go past this ginger sponge. It's like a lighter, fluffier gingerbread, oozing with cream... Yum!
Rich, dense and utterly sinful, this recipe ticks all the boxes for the ultimate mud cake. It took a little trial and error to get it perfect, but we're confident this will be your new go-to recipe! Better yet, it's easy to mix up with milk, dark or white chocolate depending on your preference. If you want to turn this recipe it into cupcakes or add some different flavours, scroll to the bottom of the method section for ingredient conversions.
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
These cute bunny buns are easy to make and only take an hour. They're the perfect buns for Easter dinner!
A spin on the favourite jaffa cake. Indulge in this soft orange loaf cake, with orange sugar syrup running through it and drizzled with dark chocolate.
The Best Caramel Cake - a moist homemade vanilla cake, filled with layers of homemade caramel sauce, covered in a caramel buttercream frosting and drizzled with more caramel sauce.
There are many variations of Filipino bibingka. This recipe is for soft and fluffy bibingka baked in banana leaves. It is slightly sweet and flavored with coconut milk and banana leaf.
If you’ve never used sweetened condensed coconut milk before, prepare to be pleasantly surprised. Combined with cream cheese and crushed pineapple, these little cheesecakes transform into a tropical delight. Best of all they’re no-bake and there's no need to fiddle around with gelatine either, thanks to the jelly crystals that help the mixture set. Want another taste of the tropics? We love the flavour profile of pineapple and condensed coconut milk - it makes us feel like we’re lying on the beach somewhere! If you’re looking for a tropical addition to your Christmas feast this year why not give our no-bake tropical jelly slice. It’s vibrant and flavourful with refreshing pineapple and passionfruit flavours.
Learn the secret these pretty little cakes hold. I hope you’ll be delighted and surprised!
The classic opera cake takes some making, but it is so worth the effort. Follow the recipe's instructions carefully, it is easier than you think.
Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
Canelés de Bordeaux, also know as cannelé Bordelais, are magical French bakery confections, little fluted cakes with a rich rum and vanilla interior enclosed by a thin caramelised shell. This brilliant recipe was developed a long ago by an anonymous Bordeaux cook, whose innovation has been subjected to 300 years of refinements. Glossy and dark brown almost black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite contrast to the smooth, sweet filling, fragrant with vanilla and rum. These little cakes have recently gained cachet after years of neglect, to the extent that they may one day rival the popularity of crème brûlée in the category of caramelized French desserts. Baked in special tin-lined copper moulds, these delicious dessert cakes are often served with Cognac and Wine if you partake of a local degustation! The copper moulds are quite hard to find even in France - if you cannot find them, then these cakes can be made in individiual dariol moulds, small pudding basins, or the silcon moulds which are quite easy to find. This recipe makes 12 to 16 canelés, depending on the size of your moulds. Traditionally beeswax is used to line the moulds, I have dispensed with this and have suggested a sprinkling of sugar inside the well buttered moulds.
Rich, dense and utterly sinful, this recipe ticks all the boxes for the ultimate mud cake. It took a little trial and error to get it perfect, but we're confident this will be your new go-to recipe! Better yet, it's easy to mix up with milk, dark or white chocolate depending on your preference. If you want to turn this recipe it into cupcakes or add some different flavours, scroll to the bottom of the method section for ingredient conversions.
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
