Fig, Yoghurt and Almond Cake

I'm leaving for Berlin today! I'm really exited about this short trip. It's been ages since I've been away on holiday. But before I leave, I have another scrumptious recipe for you. Ottolenghi just never disappoints me, even when it comes to cakes. And again, it's the combination of flavors which makes this cake special - the addition of ground star anise gives it a unique taste. Also, it has wonderfully moist and dense consistency. In the original recipe, this cake comes with an extra helping of figs and yoghurt which I left out because I think this cake already is a hit on its own, but I posted it for you anyway if you feel like giving it a try.

Recipe
(from: here)

200g unsalted butter
200g caster sugar, plus 1 tsp extra
3 large free-range eggs
180g ground almonds
100g plain flour
½ tsp salt
Scraped seeds of ½ vanilla pod or ½ tspvanilla paste
1 tsp ground star anise
100g Greek yoghurt
12 figs

For the extra figs:
3 tbsp caster sugar
6 tbsp red wine
6 ripe figs, quartered
Greek yogurt

Heat the oven to 200C. Line the bottom and sides of a 24cm loose-based cake tin with baking parchment. Put the butter and sugar in an electric mixer bowl, and use a beater to work them well until they turn light and pale. Beat the eggs lightly, then, with the machine on medium speed, add them gradually to the bowl, just a dribble at a time, adding more only once the previous addition is fully incorporated. Once all the egg is in, mix together the almonds, flour, salt, vanilla and anise, and fold into the batter. Mix until the batter is smooth, then fold in the yogurt.

Pour the batter into the lined tin and level roughly with a palette knife or a spoon. Cut each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the batter. Bake for 15 minutes, then reduce the temperature to 170C and continue baking until it sets - about 40-45 minutes longer. Check this by inserting a skewer in the cake: it's done if it comes out clean. Remove the cake from the oven and allow it to cool down before taking it out of the tin and sprinkling with a teaspoon of caster sugar.

You can eat the cake just as it is, but the addition of warm, syrupy figs turns it into something very special. Once the cake is cool enough, divide it into portions. Put three tablespoons of caster sugar in a medium saucepan and put on a high heat until the sugar starts to caramelise. Remove from the heat, carefully add the wine - it will spit a bit - then return to the heat and let the caramel dissolve in the wine. Add the fig quarters and quickly toss them around just to warm them up. Spoon a generous dollop of Greek yogurt over each slice of cake, plus a few warm figs and their juice.

Rye Hazelnut Brownies

When it comes to brownies, there are no limits. Every now and then I stumble over a new recipe with a combination of ingredients I have never tried before. These here are made with rye flour which gives them a slightly different taste. I can't tell you how exactly, but it's different, delicious! As for the rest... these brownies are just the way they should be: chocolatey, moist and sticky.

Recipe

(from: here)

125g unsalted butter
75g hazelnut oil (walnut oil works, too)
300g dark chocolate, chopped
275g light soft brown sugar
3 large eggs
75ml strong black coffee
250g rye flour (you could, of course also use plain flour)
¾ tsp baking powder
150g toasted hazelnuts, skinned

Melt the butter in a large saucepan, then add the oil and chocolate, and stir over a low heat until melted. Beat in the sugar and eggs, then the coffee. Beat in the rye flour and baking powder until smooth, then stir in the hazelnuts. 

Spoon the batter into a deep, 20cm-25cm square cake tin lined with parchment paper (I used my 18x23 cm brownie tin), Bake at 180°C for 30 minutes; check it five minutes before the end, just in case the oven cooks it too quickly - it's always better slightly to underbake a brownie. Just stick a toothpick in the centre - if it comes out with barely cooked and sticky crumb on it, it's done. Remove from the oven and leave until the brownie is completely cold before cutting

Pumpkin, Saffron and Orange Soup with Caramelized Pumpkin Seeds

Boy, it's getting colder! Which is why I'm starting the week off with a soup recipe. This will warm you up and put a smile on your face on grey and rainy autumn days, believe me! Ottolenghi just never ceases to stun me with his fabulous flavor combinations. The roasted onions give this soup a slightly smokey touch. The saffron brings in the warmth. The orange peel adds a wonderful sweetness. It just all blends in perfectly with the pumpkin. And the spicy caramelized pumpkin seeds are so yummy, it's hard to stop oneself from sneaking them off the baking tray after taking them out of the oven...

Recipe

(from: here)

2 tbsp olive oil
1 large onion, finely diced
550g pumpkin flesh, cut into 2cm cubes
2 medium carrots, thinly sliced
1 tsp saffron fronds
1 litre water or vegetable stock
2 tsp grated orange zest
6 tbsp crème fraîche
Salt and white pepper

For the pumpkin seeds:
1 tbsp sunflower oil
60g pumpkin seeds
1 tbsp golden (or maple) syrup
½ tbsp soft brown sugar
½ tsp salt
1 pinch ground black pepper
1 big pinch cayenne pepper

Serves six.

First prepare the seeds. Preheat the oven to 180°C. Line an oven tray with greaseproof paper and brush with sunflower oil. Put the pumpkin seeds in a bowl with all the other ingredients, spread over the tray and bake for 12-15 minutes, stirring a few times, until a nice, golden color. Leave to cool down.

Heat the oil in a heavy-based saucepan, add the onion, season and sauté over high heat for a minute, stirring all the time. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until soft, sweet and golden brown, but not very dark.

Add the pumpkin, carrot and saffron, pour in water or stock to cover the vegetables and bring to a boil. Lower the heat, cover and simmer for 15 minutes, until the pumpkin and carrots are almost tender. Add the orange zest and simmer for five minutes longer. When the vegetables are thoroughly cooked, blitz the soup with a hand blender or liquidiser - you want it with a bit of texture, not too smooth. Add extra water or stock if it is too thick. Season to taste.

Serve in shallow bowls with a dollop of crème fraîche and a sprinkling of the caramelised seeds.

Liverpool Tart

Here comes something I've never tried before. The recipe for this tart requires you to boil whole lemons for almost two hours until they are very soft. To create the filling, you blend the boiled lemons in a food processor together with butter, sugar and eggs. Liverpool tart is a British treat. According to Google searches, the original recipe dates back to 1897. I was very keen to find out how this tart was going to turn out flavor-wise. Its taste is somewhat different from other lemon tarts which are usually almost overwhelmingly sweet. This filling is very soft and creamy, and it has a very distinctive taste which I would describe as a mixture of sour, bitter and sweet. It might not be everyone's cup of tea, but I liked it a lot - and don't you love its golden color?!

Recipe

(from Marcus Wareing & Chantelle Nicholson: The Gilbert Scott Book of British Food)

Makes 1 tart

Filling: 

4 lemons
150 g unsalted butter
250 g caster sugar
2 free-range eggs

Pastry:
75 g soft unsalted butter
40 g icing sugar
1 free-range egg, beaten
150 g plain flour 
pinch of salt

Put the whole lemons in a pan of water and bring to a gentle boil, then simmer for 1-2 hours, until soft; drain. Place in a blender or food processor with the butter, sugar & eggs and blend together. Set aside.

For the pastry, cream the butter with the icing sugar in a food processor or with an electric mixer until pale and fluffy. Add the egg, then fold in the flour and salt. Roll out to a round 3mm thick to fit a 26cm tart tin that is 2,5cm deep. Transfer to a tray and place in the fridge to rest for 20 min.

Line the tart tin with the pastry, taking care not to stretch it; reserve the pastry trimmings. Put the tart case in the fridge to rest for 20 min.

Preheat the oven to 180C. Line the tart case with baking parchment and fill with baking beans, then bake blind for 25 min. Remove the beans and paper. Patch any holes with the pastry trimmings. Bake for a further 10 min,

Reduce the oven temperature to 165C. Fill the tart case with lemon mixture. Bake for 20-25 min, until lightly golden; there should still be a slight wobble in the centre of the filling. Leave to cool before serving.

Peanut Butter Cupcakes

Last week on my last day before my one-week holiday, my boss asked me what I was going to do during my vacation. "I'm going to turn twenty-nine", I answered. "So you're going to bake cake?!", he said, smiling. And I answered that I was going to do that anyway, but, of course, my birthday is always the perfect occasion to have myself a little cake festival, as I like to call it. I had a few friends over yesterday to celebrate and I made sure they were going to get enough sweets. Next to cream cheese brownies (no birthday party without cream cheese brownies), a plum and an apricot cake, I made these peanut butter cupcakes which were also a big hit. A sweet and salty treat for the addict ;-)

Recipe

(slightly adapted from: Home Sweet Home by Tarek Malouf and the Hummingbird Bakery)

Makes about 12-16 cupcakes

For the sponge:

70g soft butter

210g plain flour

250g sugar

1 tbsp baking powder

1/2 tsp salt

210ml whole milk

2 large eggs

40g crunchy peanut butter

For the frosting:

500g icing sugar

160g soft butter

50ml whole milk

30g crunchy peanut butter

For the decoration:

salted peanuts

Preheat the oven to 170°C and line a muffin tray with paper cases.

In a bowl mix butter, flour, sugar, baking powder and salt with an electric hand mixer until they form a crumb-like consistency. In a jug, mix milk an eggs. With the mixer on low speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl from time to time. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined. Add the peanut butter and mix through, making sure it is evenly mixed through the batter.

Spoon the batter into your paper cases, filling them two-thirds full. I usually use my ice-cream scoop for this. Bake for about 20-25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.

In a bowl, mix icing sugar and butter together on low speed until combined and there are no large lumps in the butter. Gradually pour in the milk whole mixing on low speed. When all the liquid is incorporated, turn the mixer up to high speed and beat the frosting until light and fluffy. Add the peanut butter and mix well until the frosting is even and smooth.

Spoon generous amount of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. Top each cupcake with chopped salted peanuts.

Brownies with Chocolate-coated Raisins

Ok guys, let's talk brownies again! The adorable Yvette van Boven had the idea of adding chocolate-coated raisins to a classic brownie batter. A master stroke! The result are wonderfully sticky, chocolaty, sweet, sweet, sweet melt-in-your mouth brownies... Seriously, if you ask me, these here can even take on my beloved cream cheese brownies. Another secret weapon for your brownie repertoire.

Recipe:
(from the beautiful "Home Made" by Yvette van Boven)

150g butter and some for greasing the tin
200g dark chocolate
2 eggs
150g sugar
1 sachet vanilla sugar or a tablespoon vanilla extract
200g flour
2 teaspoons baking powder
1 pinch of salt
200g chocolate-coated raisins

Preheat the oven to 170°C. Line a 18x23cm baking tin with baking parchment or grease well with butter.

Melt butter and chocolate in a small saucepan over low heat. When melted, take away from the heat and let cool a little. In a bowl, beat sugar, vanilla and eggs with an electric hand mixer until pale and fluffy. Add the chocolate-butter-mixture und and mix until well combined. Sift in flour, baking powder and salt. Mix well. In the end, add the chocolate-coated raisins.

Pour your batter into the prepared tin and bake for about 25 minutes. If you insert a wooden skewer, there should not be any batter sticking to it. Let cool, then cut into squares.

A Simple Summer Nectarine Cake with Saffron

I took a short summer break from baking and spent the past few weekends at my mum's. Most of the time, I just relaxed in her beautiful garden. My brother now lives only three houses away and we spent the evenings barbecuing either at mum's or at my brother's. Wolfgang kept complaining about the lack of cake, though. Well, at certain temperatures, even I don't want to get near the oven anymore. But, now that those mild late summer days are about to come, it's time to make use of all the wonderful fruit this season brings along. This is a recipe from one of my new baking books and since I like to experiment with spices, I've adapted it slightly and added some saffron. The sweet and slightly sour nectarines go very well with a hint of saffron which gives the cake a fuller, warm flavor.

Recipe
(slightly adapted from "Love, Bake, Nourish" by Amber Rose)

175g butter, softened
150g plain flour or white spelt flour
2 large eggs
2 teaspoons baking powder
170g dark honey
3 tablespoons milk
100g ground almonds
1 sachet of saffron
400g very ripe nectarines, stoned and cut into 2cm pieces
icing sugar for dusting

Preheat the oven to 160°C and grease and flour a 24cm diameter springform pan.

In a large mixing bowl, cream the butter with an electric hand mixer until pale and fluffy. Add 2-3 tablespoons flour and beat in the eggs, one at a time. Continue to beat until you have a light, fluffy mixture (if it looks as if it's curdling, add another tablespoon of flour). Fold in the rest of the flour, the baking powder, the saffron, honey, milk and ground almonds and mix well. Gently fold in the nectarine pieces.

Scrape the batter into the cake tin, level the top with the back of a spoon or a palette knife and bake in the oven for about 1 - 1 1/4 hour or until the center springs back to the touch. Make sure the top of your cake does not burn. Cover with aluminium foil if necessary.

Remove from the oven and leave to cool in the tin for at least 10 minutes before carefully turning out onto a wire rack to finish cooling. Dust with icing sugar before serving.

Apricot, Walnut and Lavender Cake

I can't get enough of apricot cakes this summer. So here comes yet another recipe and I think, it's my favorite so far. As usual with Ottolenghi recipes, flavors are in perfect harmony. And doesn't this cake look beautiful?! I photographed it yesterday in the evening light. Guess what?! These are my very first food photos shot with a professional camera. It wasn't my own, though. I've always been quite happy with the results that I got out of my good old digicam in the past few years. But now, I think its days are numbered.

Recipe
(from here)

185g unsalted butter, diced and at room temperature
2 tbsp walnut oil
220g caster sugar
120g ground almonds
4 medium eggs, beaten
120g ground walnuts
90g plain flour
½ tsp vanilla extract
Grated zest of 1 lemon
1½ tsp picked lavender flowers, fresh or dry
Salt
600g (gross) apricots, halved and stones removed

For the icing:
50g icing sugar
1 tbsp lemon juice

Preheat the oven to 170°C. Put the butter, oil, sugar and almonds in the bowl of a mixer and beat on a medium-high speed until light and fluffy. Add the eggs bit by bit, making sure each addition is well incorporated before beginning the next, then fold in the walnuts, flour, vanilla, lemon zest, a teaspoon of lavender flowers and an eighth of a teaspoon of salt.

Line the base and sides of a 23cm cake tin with greaseproof paper. Pour in the cake mix and use a palette knife to level it out. Arrange the apricot halves skin side down and slightly overlapping all over the top of the cake, taking them right to the edge.

Bake for 70-80 minutes – cover with foil if the top starts to brown too much; also, note that when you insert a skewer to test for doneness, it will come out a little sticky because of all the moisture in the apricots.

While the cake is baking, whisk together the icing sugar and lemon juice until you have a light, pourable icing (adjust the amount of sugar or juice slightly, to suit your tastes). As soon as the cake is cooked, remove from the oven and brush the icing all over the top (we left that out). Sprinkle over the remaining lavender flowers and set aside to cool.

Roasted Bulgur Salad

Here comes my new favorite summer salad. I accidently stumbled over this recipe video and I was intrigued with the idea of roasting the bulgur first before cooking it. It gets a more nutty smokey deep flavor which blends in wonderfully with the roasted tomatoes and onions and the parsley. I made a huge bowl of this salad just for myself last week and I liked it so much, I even ate if for breakfast over the next days. You can adjust this dish just the way you like. Leave out the chickpeas, add some feta... Try it, it's one of these easy recipes you can't go wrong with.

Recipe:

(from here, but if you're too lazy to watch the video, I've written it down for you)

3 pints of cherry tomatoes (i used 2)

5 teaspoons olive oil

salt

1 cup of bulgur

1 medium red onion

2 big bunches flat leaf parsley

1 can of chickpeas

lemon juice

Preheat the oven to about 180°C to 200°C. If you have a convection oven, you can roast the veggies and the bulgur at the same time on two baking trays. Otherwise, do it one after the other.

Spread the bulgur on a baking tray and roast for about 15 minutes. Then, cook in about two cups of water for about 15 minutes (or for as long as it says on the package).

Wash the cherry tomatoes, cut in half and spread on a baking tray. Drizzle with olive oil and toss it around a bit. Sprinkle with salt. Roast in the oven for about 15 minutes. In the meantime, slice the onion and after 15 minutes, add the onion to the tomatoes and roast for another 15 minutes.

Wash and cut the parsley. In a large bowl, combine cooked bulgur, chickpeas, tomatoes and onions, parsley and drizzle with some more olive oil. Season with salt and lemon juice. This salad is delicious either warm or cold.

Summer Berry Cake with Oatmeal and Coconut

Now that the sun finally makes an appearance (for good, we all hope...), I've got the perfect summer cake for you! It's one of those simple recipes that is just stunningly delicious... Some cakes just are a thorough success. This will make you the star of any picnic or garden party for sure!

Recipe

(from the absolutely stunning "Summer" by Yvette van Boven)

250g flour

2.5 teaspoons baking powder

50g oatmeal

275g brown sugar

a pinch of salt

75g desiccated coconut

200g cold butter

2 eggs, beaten

500g summer fruit (e.g. raspberries and blueberries)

icing sugar

Preheat the oven to 180°C. Line a 30x15cm cake tin with parchment paper. I used my brownie tin (18x23cm).

In a large bowl, mix flour, baking powder, oatmeal, sugar, salt and coconut. Add the cold butter in pieces and rub with your fingers until you have a crumbly batter. Take away about 200g of the dough and put aside. Add the two eggs to the rest of the dough. You can do all of this by hand or with the kitchen aid. 

Press your dough into your prepare cake tin and smoothen with a spoon or plastic ladle. Spread the berries on the batter. Then, scatter the crumbles over the berries.

Bake your cake for about 35-40 minutes. The cake should be golden brown. Check with a wooden skewer, whether the dough is thoroughly baked. Insert into the middle of the cake, if the skewer comes out clean, it's fine.

Let the cake cool and dust with icing sugar before serving.