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Category Archives: Sweet Food

Cherry and Marzipan Chelsea Buns

 

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It’s no secret that this quirky writer loves bread in all its glorious forms! And I particularly love coming up with my own variations of well known recipes.

Chelsea buns – love them! I’ve been doing a bit of experimenting with different fillings, and I think I may have come up with a winner. Maraschino cherries and marzipan make for a bun with an almond flavour, and are a little  sweeter than ordinary Chelsea buns. I put some marzipan through the dough as well, and this helped to make the buns really moist, and keep fresh for longer too.

You can make your own marzipan – I always do so at Christmas for the Christmas Cake and to make marzipan fruit – but for this recipe I use store bought. A great brand in Australia is Blackwood Lane. They have a marvellous kitchen and baking supplies store in Melbourne where you can buy hard to find baking utensils as well as their famous marzipan. You can also order the marzipan online, and it’s available in supermarkets.

The buns are quite sweet – so feel free to add less sugar or cherries in the filling. I think the marzipan quantities are fine, as you want that lovely “almondy” taste.

Ingredients

250g plain white flour
250g strong white flour
8g table salt
7g instant yeast
50g caster sugar
280g milk, warmed until tepid
1 free-range egg, at room temperature
50g unsalted butter
100g of a 250g block of marzipan, roughly sliced

Filling

50g unsalted butter, melted
70g brown sugar
30g raw sugar or Demerara sugar
150g marzipan – the rest of the block
100g Maraschino cherries, drained, reserving the liquid. (Make sure you take the stems off!)
100g sultanas or golden raisins

Glaze

1 tbls strawberry jam, sieved, mixed with a little warm water

Lemon Icing

200g icing sugar
Juice of 1/ lemon
Liquid from the Maraschino cherries

Method

Place the flour, salt, yeast, sugar, tepid milk, and egg into a large bowl and mix together using an electric mixer with a dough hook. Knead in the mixer about for 10 minutes.

Melt the butter and add, with the chopped marzipan, to the dough, mixing until the butter and marzipan is completely combined. This should take 2 or 3 minutes in the mixer.

Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn the dough out onto a lightly floured surface and roll it out into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Melt the butter and brush over the dough. Sprinkle the dough all over with both sugars. Scatter the Maraschino cherries and the sultanas or golden raisins over the dough, making sure you cover all of the dough.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking dish with a piece of baking paper and arrange the buns cut end down.

Cover the dish with a tea towel and leave to rise for another 60-90 minutes at room temperature, until the buns have risen.

15 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the baking dish in the oven. Bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and brush with the strawberry glaze while still warm. Cool to room temperature. Once the buns are cooled, separate them ready for icing.

For the lemon icing, mix the icing sugar with the lemon juice and enough of the cherry liquid until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon. Go for the rustic look!

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Cherry Jam Meringue Slice

DBF6387D-B84A-4718-85A6-FA7479BB6492 5DCC3599-F2AE-43F0-A89D-FE36FC88BDE8I was flicking through my mother’s well thumbed and dearly loved hand written recipe book, looking for inspiration for a sweet treat to make. I came across her recipe for German Biscuits, a lovely biscuit, jam and meringue recipe. I have made and blogged German Biscuits before – see here for the post. Where the recipe comes from is a little unclear as my post details, but presumably it would be German in origin!

This time I made the slice, as this is what it really is, with cherry jam, instead of apricot, but really any kind of jam works fine.

Ingredients

2 tbls butter
1/2 cup sugar
2 eggs (yolks and whites separated)
1 cup SR flour or enough to make a stiff dough
Cherry jam
Flaked almonds

Method

Pre-heat oven to 160 degrees C fan-forced. Line a square baking tin with baking paper. I used a 20cm square tin.

Cream the butter and 1/4 cup of the sugar in a food processor. Add the beaten egg yolks with a very little water. Mix in the sifted flour. Roll out to about 1/4 inch thickness, and place in the lined tin.  Bake for about 15 minutes or until the biscuit is cooked and golden on top. Remove from the oven. Turn the oven down to 130 degrees C.

Spread the biscuit with the cherry jam to cover. Beat the egg whites until stiff, then add the remaining 1/4 cup sugar, beating mixture until it is of stiff meringue consistency.

Spoon the meringue over the cherry jam, creating rough peaks. Sprinkle liberally with the almonds. Bake in a slow oven  to dry the meringue for about 15 minutes. You can open the oven door after 15 minutes and check to see if the meringue is firm to the touch but still has a marshmallow consistency. Cook for a little longer if necessary.

Remove from the oven and when cool, remove the slice by lifting the baking paper out of the tin. Cut into squares to serve. 709FC6C5-2BDF-4BCC-8B5C-3D024CA45F50.jpeg

Little Strawberry and Blood Orange Cakes

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9AE196DF-0973-4F12-819A-5DE78E2DBF1EI’m a big fan of the little cake – delicious cakes in different shapes and sizes, filled with fruit and drizzled with a little icing. Perfect for afternoon tea.

I’ve been experimenting with different recipes and baking molds with varying success. I’ve come to the conclusion that too much fruit in the filling can make the little cakes fragile and hard to turn out. It’s also imperative to grease the molds really, really well to stop the cakes sticking.

Here’s a recipe that works. It’s pretty easy as it’s all made in the food processor. You can use whatever fruit you like – I chose strawberries as they are plentiful at the moment, and blood oranges as they are in season. You could substitute the blood orange juice with ordinary orange juice or lemon juice if you like.

Ingredients

125ml canola oil
175g sugar
1 egg
140g natural yoghurt
Juice of 1/2 blood orange
1 tsp orange blossom water
1 tsp vanilla paste
150g self-raising flour
100g frozen strawberries
150g icing sugar
Juice of 1/2 blood orange
1 tsp orange blossom water

Or substitute the juice of 1/2 lemon for lemon icing

Method

Preheat oven to 170 degrees C fan forced. Grease and flour your chosen molds. Depending on the size of the molds, you should get 6-8 cakes from the mixture. I used mini bundt molds and some Nordic ware rose molds.

Put the oil, caster sugar and egg into a food processor and blitz until well combined. Add the yoghurt, blood orange juice, orange blossom water and vanilla paste, and blitz again. Add the flour and pulse to combine.

Finely chop the frozen strawberries and stir them through the mixture. Spoon the mixture into the molds.

Bake for about 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Leave to cool for 15 minutes, then carefully turn out onto a rack, easing the little cakes out of the molds trying not to break them!

To make the icing, put the icing sugar in a bowl with the blood orange juice and orange blossom water, or lemon juice. Stir to combine to make a smooth flowing icing. If the icu g is too runny, add more icing sugar, if it’s thick, add a little more juice.

Drizzle the icing over the cakes – letting it drip down the sides. Decorate with slices of fresh strawberry and blood orange. I scattered over some freeze dried strawberry powder too. Serve at afternoon tea or anytime you like!

Pear and Hazelnut Tart – Jamie Cooks Italy

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C42A5815-2EC1-4519-AA14-8C654E97581FI’ve just acquired Jamie Oliver’s new book, Jamie Cooks Italy. It’s beautiful! A wealth of fantastic recipes which highlight the breadth and depth of Italian cooking. Here is a link to the book.

I couldn’t wait to start my baking, so this weekend I made a lovely chicken dish, “Chicken under a Brick”. More of this in a later post!

I also baked “Pear and Hazelnut Tart”, a twist on a classic frangipane tart. The frangipane is made with hazelnuts rather than almonds. You process whole hazelnuts, so the texture is quite gritty compared with traditional almond or hazelnut meal. Pears are baked on top of the frangipane. The pastry and frangipane are both flavoured with orange zest, which adds to the piquancy of the tart.

Here’s Jamie’s recipe as is. A couple of notes – I roll the pastry between clingfilm as this is far easier and less messy than the traditional way! I also substituted baking paper for non-PVC clingfilm in order to bake the tart blind, as I’m not sure you can get the latter in Australia.

Ingredients 

2 oranges
275g unsalted butter (cold)
250g plain flour, plus extra for dusting
50g icing sugar
1 tsp vanilla bean paste
3 large free-range eggs
Olive oil
150g blanched hazelnuts
150g golden caster sugar
3 firm pears

Method

To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla paste and l egg, then pulse until it comes together into a ball of dough. Wrap in clingfilm and pop into the fridge to chill for 30 minutes. Lightly oil a 25cm non-stick loose-bottomed tart tin. Preheat the oven to l80 degrees C.

On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess patch up any holes. Line with a double layer of non-PVC clingfilm, then fill with uncooked rice. Bake blind for IS minutes. Remove the clingfilm and rice, bake for a further 5 minutes, then leave to cool.

For the frangipane, blitz the nuts into a fine powder in the food processor. Add the remaining 150g of butter and the caster sugar and blitz again to combine. Finely grate in the remaining orange zest, crack in the remaining 2 eggs and blitz again. Just before assembling, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange.

Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top. Bake at time bottom of the oven for 40 minutes, or until golden. Leave for 5 minutes in the tin, then release and serve warm. Nice with orange-spiked crème fraîche and crumbled toasted hazelnuts.

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Pain aux Raisins – Little Danish Pastries

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2E29FFDB-655D-4CF0-B296-966430AF893FThere are two types of baking that I seek to perfect each year.

At Easter, I make hot cross buns, trying different recipes and tweaking these to find the best one. I’m generally in favour of Jamie Oliver’s recipes and one or other of these is my current go-to at Easter.

I am very fond of croissants, taste testing these in Sydney and Melbourne in search of “croissant nirvana”.

Making croissants is also a yearly baking exercise. And for these delightful pastries I turn to the baking guru Paul Hollywood and to the Scottish baking doctor James Morton. After much experimenting, I now use the same enriched dough to also produce Danish pastries.

So last week was croissant and Danish pastry making time! Specifically, my Danishes were pain aux raisin.

Here is the recipe for the pain aux raisins. The croissants were nice, in fact delicious, but the look was not so good as I had overproved them, which is why they don’t appear here.

The exact ingredients are the result of much tweaking, and I think my version works well. The method is mostly Paul with a bit of James thrown in.

Ingredients 

Enriched dough
450g strong flour
40g caster sugar
10g salt
10g instant yeast
10g unsalted butter, chilled
300mls full fat milk
250g unsalted high quality butter, chilled

Crème pâtissière
500mls milk
1 vanilla pod, split down the middle and seeds scraped out
100g caster sugar
4 free-range eggs, yolks only
40g cornflour

Filling
200g raisins
1 tsp ground cinnamon
1 free-range egg

2 tbls apricot jam for glazing

Lemon icing
150g icing sugar
Juice of 1 lemon

Method
Dough

In the bowl of an electric mixer fitted with a dough hook, mix the flour, sugar, salt and test until combined, rubbing the salt and yeast in at opposite sides of the bowl. Roughly rub in the 10g butter until crumb-like, then add the milk and form into a dough.

Mix the dough on a slow speed for 2 minutes, then on a medium speed for 6 minutes, until it has become smooth and doesn’t break when stretched. Place in a large plastic zip lock bag and refrigerate for at least an hour  but preferably overnight.

Once the dough has rested, take the additional butter and place it between 2 sheets of greaseproof paper or cling film. Using a rolling pin, bash the butter until it flattens into a square, roughly 30cm x 20 cm. Return the butter to the fridge and remove the dough.

Roll out the dough on floured surface until it is a rectangle, about 50cm x 20cm. Lay the butter on the dough so that it covers the bottom two-thirds of it. Make sure that it is positioned neatly and comes almost to the edges.

Fold the exposed dough at the top down one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill for an hour to harden butter.

Gently roll the dough out into a new rectangle about three to four times as long as it is wide. Gently take both ends and fold them over towards each other, so that they meet in the middle (your rectangle should now be half as long as it was). Then, fold the new shape in half again, closing it like a book. Place in the ziplock bag,  and refrigerate for at least half an hour.

Carefully, repeat the instructions in the last paragraph twice more, so that the dough has been folded and rested three times altogether.

The dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. It is then ready to use.

Crème pâtissière
Pour the milk into a saucepan and add the split vanilla pod and its seeds. Bring the milk mixture to the boil, then remove from the heat.

Whisk the sugar, egg yolks and cornflour together in a large bowl.

Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well-combined, then return to the saucepan.

Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick. It will just come to the boil.

Remove from the heat and pass the mixture through a sieve into a clean bowl. Leave to cool, cover with clingfilm and then chill before using.

To make the pain aux raisins

Line several baking trays with baking paper – you will need at least 3 to bake all the pastries.

Cut the rested dough in half. Roll one half out on a lightly floured surface to a large rectangle, about 7mm thick. Turn it 90°, if necessary, so a long edge is facing you. Smear half the crème pâtissière over the dough, leaving a clear 5cm margin along the near edge. Sprinkle half the raisins and cinnamon over the crème. Roll the dough towards you into a sausage, keeping it as tight as possible – give a gentle tug each time you roll to tighten the dough and give it a little tension. When you reach the end, roll the sausage back and forth a few times to seal the join. Repeat with the second piece of dough and remaining ingredients.

Cut the rolls into 3cm slices. Lay cut side up and apart on the baking trays and put each inside a clean plastic bag. Leave to rise at cool room temperature (18 – 24°C) until at least doubled in size, about 2 hours.

Heat oven to 200°C. Brush the risen pastries with beaten egg and bake for 15 – 20 minutes until golden brown. Meanwhile, warm the apricot jam with a little water in a saucepan or gently microwave, then sieve.

Once baked, take the pastries out of the oven and brush with the apricot jam. Transfer to a wire rack to cool.

For the icing, mix the icing sugar with as much of the lemon juice as you need to make a paste which is just runny enough to drizzle.

When the pastries are cool, drizzle the lemon icing over them.

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Quince Tart: Free-form Style

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74EC71E1-AE14-4F34-95CC-8B26D4CC3439It’s winter in the Southern Hemisphere, and in Sydney we’re experiencing a really crisp winter, which I love, as I’m a fan of the cold weather.

Quinces are in season and I make a few quince recipes at this time of year. One of my favourites is baked quince with crumble, slices of slowly baked quince with a crumble topping and thick cream.

Quinces go well with pastry, so I recently made a rustic quince tart, a simple sweet short crust pastry base, baked free-form, topped with cookedquince.

The pastry recipe is from a recipe for Red Apple Rustic Tart,  and the baked quince is adapted from a recipe for Quince Shortcake.

Ingredients

For the quinces:

2 quinces
100g caster sugar
Juice of 1 lemon

For the pastry:

1 3/4 cups plain flour
170 grams butter
1 tablespoon sugar plus extra for sprinkling
A good pinch of salt
2 tablespoons ice cold water

Method

Baked quinces:

Preheat oven to 150 degrees C.  Peel the quinces, halve lengthways and remove cores. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

Pastry:

Pulse flour, butter, sugar and salt in food processor, until the consistency of coarse breadcrumbs. Add enough iced water to bring the pastry together – be careful not to over mix.

Wrap the pastry in cling film and refrigerate for 20 -30 minutes.

To make the tart:

Turn the oven up to 170 degrees C.  Butter a baking dish. Remove the pastry from the fridge and roll out between 2 sheets of cling film. Remove from the cling film and drape over the baking dish, shaping rough sides inside the dish. This is a free-form tart so there is no need to make it look “pretty” or too even.

Place the baked quince slices on top of the pastry higgledy piggledy, the more rustic the better. Sprinkle the additional sugar liberally over the edges of the pastry.

Place in the oven and bake for 20-25 minutes until the pastry is crisp and golden brown.

Serve warm with whipped cream or thick Greek yoghurt.9AD45771-6D98-40E5-8FB1-B3C89C8BEA88

 

 

Ottolenghi Strawberry and Vanilla Mini-Cakes

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65A6C6F5-BF69-48B7-819F-A414FCDB6DC0I love little cakes, and I’m always keen to find recipes for something other than cupcakes.

Yotam Ottolenghi in his lovely book Sweet, written with another great cook Helen Goh, has a number of recipes for all kinds of little cakes. Many of the cakes are made with ground almonds, making them moist and delicious.

These Strawberry and Vanilla Mini-Cakes are very fragrant with fresh strawberries and vanilla. The cakes are quite dense and would be great on their own. The strawberry icing however, adds piquancy, but be careful as it’s quite runny!

Here’s the recipe from Sweet. Ottolenghi suggests making the cakes in a pop-over or giant muffin tin, giving you 12, or if you make them in regular muffin tins you will end up with 18.

I decorated the cakes with freeze dried strawberry powder instead of freeze dried whole berries.

Ingredients 

1 cup plus 1 1/2 tbsp/ 250 g unsalted butter, at room temperature

1 1/4 cups/250 g granulated sugar

1 tsp vanilla extract

scraped seeds of 1/2 vanilla pod

4 large free-range eggs, lightly beaten

1 cup/120 g self-rising flour, plus extra for dusting

1/4 tsp salt

1 1/3 cups/140 g almond meal

7 oz/200 g fresh strawberries, hulled and cut into 1/3 inch/1-cm dice

Strawberry Icing

2 oz/55 g fresh strawberries, hulled and roughly chopped

2 1/2 cups/300 g confectioners’ sugar

1 tbsp light corn syrup

scraped seeds of  1/4 vanilla pod

6 whole strawberries (or 9 if using a regular muffin pan) cut in half lengthwise, or 2 tbsp freeze-dried chopped strawberries, to garnish

Method

Preheat the oven to 400°F/200°C. Grease and flour the molds of your chosen pans.

Place the butter, sugar, vanilla extract and vanilla seeds in the bowl of an electric mixer with the paddle attachment in place. Beat on medium speed until light, then add the eggs, a little at a time, scraping down the sides of the bowl a few times as you go. (Adding the eggs gradually should prevent the mix from splitting, but don’t worry too much if it does, it might look a bit curdled, but this will not affect the final result.)

Continue to beat until fully combined. Sift the flour and salt into a bowl, then stir in the almond meat. Turn the speed of the mixer to medium-low, then add the dry ingredients in three batches and finally fold in the diced strawberries.

Spoon the mixture into the prepared molds – it should come about three-quarters of the way up the sides (about two-thirds in a regular muffin pan). Bake for about 22 minutes (about 20 minutes in a regular muffin pan), rotating the pan halfway  through, until a skewer inserted into the middle of one of the cakes comes out clean.

Remove from the oven and allow to sit for 15-20 minutes before easing the cakes out of the molds. Transfer to a wire rack to cool completely.

To make the strawberry icing, place all the icing ingredients in a food processor and process together until smooth.

Drizzle the tops of the upside-down cakes with the icing, allowing it to drip down the sides. If desired, garnish with half a strawberry on each cake, cut side facing up, or a sprinkle of dried strawberries.

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