APPLE CRUMBLE CAKE

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once I was talking about ice cream, and I said “more chunks mean more flavour!”, but today we are talking about crumbs, so more and more crumbs literally mean you can’t stop eat this cake. you’ll need mental strength and family help to don’t eat it all in once, so big warming here people.

when I was making my version of this cake I thought I would use just the half of the crumbs, but who I’m gonna lie? you never have enough crumbs, at least in this cake.

the little amount of cake batter with the apple dices and that huge quantity of crumbs makes this cake so interesting because of his texture. as well, the little amount of salt on the crumbs are the perfect combination to have a good contrast with the sweetness of the fruit.

let’s bake!

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APPLE CRUMBLE CAKE
(makes about 12 servings)

· ingredients ·
cake
95g plain flour
50g caster sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp baking soda
90ml whole milk
1 tsp vanilla extract
70ml sunflower oil
1 large free range egg

apples
2 medium red apples
25g caster sugar
½ tsp ground cinnamon
a pinch of salt

topping
65g brown sugar
65g caster sugar
1 tsp ground cinnamon
½ tsp salt
100ml melted butter
100g plain flour

decoration
icing sugar

· step by step ·
cake
preheat the oven at 190ºC and grease your cake tin (25cm approx.).
in a medium bowl whisk plain flour, caster sugar, baking powder, cinnamon, baking soda and salt.
in another medium bowl whisk together whole milk, vanilla extract, sunflower oil and egg until everything is well combined.
now add the dry mixture to the wet mixture and stir together.
pour the batter into the already prepared cake tin, then place the chopped apples and top it with the crumbs.
bake it for 30min at 190ºC, until a tooth stick comes out clean.
remove it from the oven and let it rest for 10min minimum and then place it in a cooling rack until it’s completely cooled.
decorate it with sprinkled icing sugar on the top if you desired.

apples
in a medium bowl stir the caster sugar, cinnamon and salt.
peel both apples, chop them into medium dices and add them to the sugar mixture stirring until all the apples are covered.

topping
in a medium bowl stir plain flour, brown sugar, caster sugar, cinnamon, salt and melted cooled butter until crumbs appear.

· tips ·
you can always change the kind of fruit that you put in the middle layer of this cake, depending on the season you can try it with different berries or pears for example.

enjoy!


 

CARDAMOM ROLLS

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I’m obsessed with Ibán Yarza’s bread book, and this is an example of what I’ve been baking lately, my version of his mini cardamom rolls. he says that in Sweden they have a word to define the moment when they have something hot to drink with rolls or cakes. this beautiful word is “fika”.

so I think I’m going to add this word in my daily vocabulary, at least minimum until summer, and do fika fika fika 24/7. fika diet, why not?

let’s bake!

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CARDAMOM ROLLS
(makes around 20 mini rolls)

· ingredients ·
dough
420g plain flour
210ml whole milk
75g caster sugar
75g butter
4g dry yeast
½ tsp salt
1 tsp cardamom meal

filling
70g unsalted butter
70g brown sugar
1 tsp cardamom meal

decoration
1 large free range egg
pearl sugar
chopped almonds

· step by step ·
dough
pour the milk in a small sauce pan at low heat, and when it’s already warm remove it from the heat and add the butter to melt into the milk.
when the milk it’s at room temperature add the dry yeast.
in a big bowl put this milk mixture plus two-thirds of the sifted flour, and mix everything.
add the remain sifted flour, sugar, salt and cardamom and mix again until it’s glossy and smooth but a bit sticky.
place the dough in a big clean bowl covered with cling film, and leave it ferment for 1h.
sprinkle a bit of flour on your work surface and with the dough make a 40cm x 40cm (approx.) with a rolling pin, until you have a 3mm thickness.
with the help of a spatula, spread the filling all over the dough.
fold it in 3 and leave it rest for 10min.
now, with a good knife, cut 20 pieces of 1cm each.
twist each piece and then make like a kind of knot already on the prepared baking tray.
leave them ferment again for another hour.
with a baking brush paint the top of each roll with a beaten egg.
decorate with pearl sugar and chopped almonds.
put them in the oven at 250ºC, with two resistances, for 6 minutes.

filling
mix together the brown sugar, butter and cardamom until everything it’s well combined.

· tips ·
make sure that they are only 6 minutes in the oven, otherwise they’ll burn so easily because the heat is so high.

enjoy!


RED VELVET CAKE WITH CREAM CHEESE

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in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!

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RED VELVET CAKE WITH CREAM CHEESE
(makes about 6 to 8 servings)

· ingredients ·
cake
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

frosting
230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

decoration
white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
cake
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

frosting
in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.

enjoy!


 

VEGAN LEMON WAFFLES WITH MANDARIN

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something good about waffles? you can top them with whatever you like! and now it’s mandarins time, taking advantage that they’re everywhere and of course ridiculously delicious. and don’t forget that mandarins are good for your immune system, which is good for us these days that we all are struggling with cold.

something good about lemons? well, they’re awesome for your body! for example, they are a naturally detoxifying, antibacterial and as well improves your circulations. they’ve been always a must in my kitchen, because I basically serve it with in almost of everything that I eat.

waffles, waffles, waffles, yas, yas, yas.

let’s bake!

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VEGAN LEMON WAFFLES WITH MANDARIN
(makes about 6 big waffles)

· ingredients ·
lemon waffles
500ml oat milk
80ml fresh lemon juice
80ml melted coconut oil
60ml agave syrup
1 Tbsp lemon zest
1 tsp vanilla extract
300g plain flour
1 + ½ tsp baking powder
½ tsp salt
¼ tsp cinnamon

mandarin sauce
500g mandarins
2 Tbsp agave syrup
1 Tblsp fresh lemon juice
1 Tblsp water

· step by step ·
lemon waffles
prepare your waffle maker with a bit of margarine, to prevent the dough from stick even if the machine is non-stick, just in case.
in a medium bowl, mix the oat milk with the fresh lemon juice, and leave it just for 10 minutes.
add to the milk the melted coconut oil, agave syrup, lemon zest, vanilla extract and whisk together.
In a big bowl sift the plain flour, baking powder, salt and cinnamon. mix it and add it into the milk mixture and whisk until it’s completely well combined.
bake the waffles following your waffle maker instructions and pour the mandarin sauce on the top.

mandarin sauce
in a medium sauce pan, pour the mandarins, agave syrup, fresh lemon juice and water into a medium heat stirring constantly, until it gets thicker.

enjoy!


 

FLAPJACKS

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I have a sister, and my sister has this amazing recipe. I have a blog, and I had this idea: share her incredible easy bloody delicious recipe from here to the world.

the good thing of flapjacks it’s that you’re like eating a bowl of granola but in a small bar, which you can take to work for dessert as I do, or as well you can eat it in the tube because you didn’t had time to have breakfast at home and everyone is staring at you thinking that you’re eating bird food, which is lovely.

apart of that it’s obvious that seeing the ingredients you already know that’s a mini energy bomb to take away, which honestly, it’s so thankful these (still) autumn days.

let’s bake!

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FLAPJACK
(makes about 12 medium bars)

· ingredients ·
150g unsalted butter
100g brown sugar
3 Tbsp honey
2 Tbsp condensed milk
250g oats
50g grated coconut
50g raisins
70g chopped walnuts
70g melted dark chocolate

· step by step ·
preheat the oven at 150ºC and prepare a mould with baking paper.
in a big saucepan, over a medium-low heat cook the butter, sugar, honey and condensed milk for few minutes stirring with a table spoon until the sugar is completely dissolved.
add to the mixture all the oats, coconut and walnuts and again mix it well.
pour the oats mixture in the prepared mould and press with a spoon a little bit on the top of it to make it more uniform.
bake it in the oven for about 40min.
take it from the oven and leave it to cool.
add the melted dark chocolate on the top and cut the pieces as you prefer.

enjoy!


 

LEMON MERINGUE TART

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is not that I didn’t bake the past two months, it’s just that I’ve been saving the world from a cataclysm, that’s why I was a bit absent. but looks like it didn’t work, so I’m coming back to what I know how to do, which is eat sweet things and pizza. actually I’m back in here as well.

I had this amazing recipe that I couldn’t let pass one more day without sharing it with you all. the people who tried this beauty said that actually was the best lemon meringue tart they’ve ever eat, so let’s think that they’re right! isn’t it?

let’s bake!

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LEMON MERINGUE TART
(makes about 12 servings)

· ingredients ·
almond pastry
160g plain flour
30g ground almonds
70g icing sugar
¼ tsp baking powder
¼ tsp salt
70g cold unsalted butter
3 lrg cold egg yolks
1/2 tsp vanilla extract

lemon curd
3 lrg eggs
150g caster sugar
80ml lemon juice
80g room temperature unsalted butter
1 Tbsp lemon zest

swiss meringue
3 lrg room temperature egg whites
65g caster sugar
½ tsp vanilla extract

· step by step ·
almond pastry
in a big bowl sift the plain flour, ground almonds, icing sugar, baking powder and salt.
Add the cold butter and mix until there are no visible pieces of butter.
Add the cold egg yolks and vanilla extract and mix until the dough comes together.
Place the dough in a clean bowl and cover it with cling film and leave to chill in the fridge for 8hrs.
Take the dough outside of the fridge and leave it rest for 10min, then put some plain flour on the surface where you’re going to work and roll it with a rolling pin.
Prepare a tart mould spreading a bit of butter and plain flour and gently place the rolled dough onto it, and leave it in the fridge again for 30min.
Preheat the oven at 180ºC and prick the bottom of the pastry with a fork and place a big piece of backing paper on the top of the unbaked pastry and then pour rice on it, this prevents the pastry from puffing up.
Bake it for 25min approx. until it’s golden and brown.
Take it from the oven and leave it rest in a wire rack until it’s completely cool.

lemon curd
in a medium bowl whisk the eggs, caster sugar and lemon juice.
Place this medium bowl in a bain marie and stir constantly the mixture until it’s quite thick and the temperature is 79ºC.
Take it from the heat and pour it through a strainer to take out all the lumps.
Whisk the butter and the lemon zest into the lemon mixture.
Pour the lemon curd into the cooled almond pastry.

swiss meringue
in a medium bowl whisk the egg whites and the caster sugar, then place it in a bain marie whisking constantly until the sugar is dissolved and the temperature is 71ºC.
pour the mixture into a mixing bowl and beat it until you can see stiff peaks.
Spread the meringue on the top of the lemon tart as you prefer and use a blowtorch to make it a bit browner, but be careful because it can get burn so easily.

enjoy!


 

CHOCOLATE LIME AND BLUEBERRY TART

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here I am with my version of this non bake tart with a strong natural colour and a particular acid flavour thanks to the fresh lime juice.

I’m sure that the first thing we all think when we look at the pictures of this post is “wow, look at that bright purple colour”, and no, it’s not photoshopped. But that’s not just the only cool thing of this tart, it has also the amazing combination of melted chocolate and crumbled digestives in the crust.

I also have to warn you that this tart has a quite strong acid flavour because of the limes, but it works so well with the dark chocolate. you really need to try it.

anything else to say, a part of bye summer..I’ll miss you so f much.

let’s bake!

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CHOCOLATE LIME AND BLUEBERRY TART
(makes about 12 servings approx.)

· ingredients ·
crust
380g digestives
50g cocoa powder
120g dark chocolate
50g butter

filling
340g fresh blueberry purée
200ml fresh lime juice (approx. 12 limes)
4 large egg yolks
300g caster sugar
50g cornstarch

decoration
blueberries

· step by step ·
crust
In a medium sauce pan melt the butter with the dark chocolate and set aside.
In a food processor, process the digestives until it’s like sand.
In a medium bowl pour in the digestives with the cocoa powder and stir it together.
incorporate the chocolate butter on it and mix until it’s well combined.
spread the mixture homogeneously on a 25cm mould and leave it into the fridge for 1h.

filling
squeeze all the limes and set aside.
pour the blueberries in a food processor and process it until looks like a paste.
pass this paste through a strainer and make sure you take out all the liquid possible.
in a medium sauce pan wish the lime juice with the egg yolks, sugar and sift cornstarch.
place the sauce pan in a medium-high heat and don’t stop stirring until you see a kind of custard texture coming out.
pour the mixture on the top of the crust and leave it into the fridge minimum 8hrs.
put on the top the remain blueberries to decorate it.

· tips ·
if you don’t like blueberries you can change them for blackberries or also strawberries.
you can also change the limes for lemons, but I particularly like more the acid flavour of lime in this recipe mixed with the blueberries.

enjoy!