Over Christmas I always get back into baking, and this year I decided to make a dark chocolate cake that is super indulgent without being full of sugar . The Sacher Torte is an Austrain cake which is dense and packed full of flavour from the dark chocolate, espresso and apricot jam. The cake was fairly simple to make, with just the issue of separating the eggs and adding the whites and yolks separately making it slightly more time consuming than an average sponge.
I followed this recipe from Good Housekeeping, although I didn’t do the icing as I didn’t want it to be overly sweet. I found some other recipes which look just as good like this one from BBC Food and this one from Delia online. Overall, this is a perfect occasion cake which doesn’t need to much expertise in the kitchen.
Firstly i’d just like to say a huge thank you to to everyone who reads and follows this blog. It may be tiny, but its a tiny space that I value a lot, and I am so excited to keep adding to it. Last week I realised that I had just passed a hundred followers and it honestly made my day.
As you may have noticed, there was no Sunday Bake feature this week. The reason for this is because i’ve been in a mad panic trying to sort everything out for my year abroad. As much as I love baking and updating recipes, I just don’t think i’ll have the capacity to do it weekly while i’m settling into a different country. However, the Sunday Bake isn’t leaving, it’s just going to become more sporadic than it has been over the summer.
So, as i’ve already mentioned, i’m moving to France! As my journey begins i’m sure that this space will evolve into somewhere more travel and lifestyle related for now, and who knows what will it become in the future?
So again, thank you for deciding to read my musings in their infancy, and i’m open to suggestions for posts you would like to see.
I’ve been wanting to try oreo cupcakes for ages, and the fact that these are called ‘oreo volcano cupcakes’ is just a blog friendly term for ‘messy icing’.
I used my moms basic fairy cake recipe which is ‘four ounces of everything plus two eggs’ (we’re not very technical)
For more detailed instructions see this recipe.
3 tablespoons of icing sugar
1 tablespoon of butter
1/2 a tablespoon of vanilla essence
3 crushed oreos & 2 for decoration
I whizzed the oreos in the blender until they had a crumb like consistency. I then mixed the icing sugar and water to my desired consistency and added the butter for a touch of creaminess. Next, I mixed in the oreos and vanilla essence. Once I’d covered the cakes in icing I crushed up the extra oreos and sprinkled them over. The result was a bunch of messy but delicious oreo cupcakes!
SAMSUNG CAMERA PICTURES
SAMSUNG CAMERA PICTURES
SAMSUNG CAMERA PICTURES
I can’t start the day without a cup of coffee. Hot, iced, lukewarm after being left on the side for half an hour, as long as caffeinated I will drink it. So naturally I love baking with espresso. This weeks Sunday Bake is dedicated to a beautiful mocha cake with latte icing, you can find the recipe here.
Difficulty: If you can make a Victoria sponge, you can make this cake. It’s really straightforward and easy to follow.
Cost: Price wise i’d say this recipe is average. It seems pricy because of the instant espresso, but its much better to invest in a jar rather than compromise on flavour (I used carte noir). If you’re not so much of a coffee lover then you could make do with normal instant coffee.
Result: Rich coffee cake with light, buttery icing. I made half the suggested amount of icing because I can find it overly sweet, and it turned out just right.
Coffee Sin vs Saint
While we’re talking coffee I thought i’d share what i’ve been drinking this month.
Sin: I’m the sort of person who will choose the calorie laden option nine times out of ten so i’ll start with the 600 calorie Starbucks Venti Java Chip Frappuccino. I don’t even care, sometimes you need the coffee, cream and sugary goodness.
Saint: Just this week I discovered The Rebel Kitchen, namely their coffee and coconut milk drink. It’s super refreshing, tastes great and is a fraction of the frappuccino calories. Oh, and its dairy and refined sugar free, what’s not to love?
From now on my weekly feature is going to be The Sunday Bake, where I bake something new every week, whether it be my own recipe, one that i’ve adapted or one that i’ve followed. As a relatively new baker I thought I could share how easy or difficult I found the recipe, and of course how well it turned out.
So this week I had some avocados that needed to be used up, and decided to investigate recipes for brownies made with avocado, as I’ve heard good things about them. The recipe which I decided to try was on a blog called Southern in Law, you can find it here. I’m normally wary about following new recipes, but these brownies turned out to be amazing.
Difficulty: The recipe is really straightforward, however it got very messy. Kristen’s advice is to keep adding things into a food processor until all the ingredients end up in there. While this is fine if you’ve got a heavy duty food processor, mine just couldn’t cope and I ended up having to transfer the mixture halfway through and spilling some of it along the way. When I make these again i’ll just whiz together the first stage of ingredients (avocado, eggs, vanilla, water) and then do the rest by hand in a mixing bowel.
Cost: Most of the ingredients are store cupboard ingredients so its super affordable. I’d say most people will probably just need to run out and get some avocado and chocolate, coming to about £3.00
Adaptations: I added pecans for extra flavour and crunch, and a dusting of icing sugar.
Result: Squidy, moist, chocolatey brownies just the way the should be. This is the best and most simple brownie recipe i’ve tried so far.
So this past weekend it was fairly miserable and rainy on Sunday so I decided to watch films all day and bake, hence another baking post. I saw an elaborate recipe for mille feuille in Sainbury’s magazine and quickly decided i didn’t want to attempt it so instead I adapted it to make pastry sandwiches with cream, strawberries and pistachios. Surprisingly, they turned out pretty well so I wanted to share the recipe.
Ingredients (for 6 sandwiches):
1 x roll of puff pastry (It just came in a sheet from the supermarket and it was enough for like 10 pastry sandwiches)
100g soft cheese (I used Philadelphia)
50g greek yoghurt (I used low fat and it worked well)
1 x punnet of strawberries
10g icing sugar
10g grated dark chocolate
1. Roll the pastry out until it is about 1/2 a centimetre thick, cut it into squares however big you want them to be for the sandwiches, then leave it in the fridge to chill for about 20/30mins. Put the oven to approx. 200 degrees C and then bake the pastry for 20 mins. Make sure its covered with greaseproof paper and a baking tray so it doesn’t actually puff up (you want it to be well done and slightly crispy).
2. Dust the pastry with icing sugar and grill it until its caramelised (this will take 1/2 mins) When its done leave on the side to cool
3. Combine the cheese, yoghurt and honey. Add in a few chopped pistachios
4. Assemble the sandwiches with the filling, adding as many chopping strawberries as you like and a small amount of grated dark chocolate.
5. Finish by dusting with icing sugar and finely chopped pistachios.
I’m still fairly new to baking/desserts and I found it fun and easy to make so I hope you do too, happy baking!