Blueberry Sour Cream Cakes with Cookie Butter Frosting

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You have not lived until you’ve tried the wonder that is Speculoos. What is this gibberish, you say? Is she making Harry Potter references again?

Usually, that would be a fair assumption, but this time I’m talking about the delicious Dutch cookie butter spread. My levels of consumption have grown perilously high of late, even to eating it straight from the jar with a spoon. So, naturally, I wondered how I could incorporate it into a becma bakes recipe.

Happily, I had a fresh jar of Speculoos in the cupboard, but if you don’t have it there is a handy list here via Sweetest Kitchen. It’s also available via Amazon. The recipe would also work nicely with a nut butter like peanut, almond or cashew, and you can achieve a cookie butter vibe by adding spices like cinnamon, nutmeg, cloves, ginger and cardamom to the frosting mixture.

The cupcakes are lovely and moist thanks to the addition of light sour cream and are super quick to make. The spiced, caramelly frosting and blueberries set each other off beautifully, too. I spent a bit of time fussing around with the presentation (I had run out of piping bags, the calamity!), but they will be just as tasty when topped with a quick spread of frosting and devoured quick smart.

You’ll need-

For the cupcakes: 

  • 2 cups self raising flour
  • 1/2 cup caster sugar
  • 1/2 cup firmly packed light brown sugar
  • pinch of sea salt
  • 125g unsalted butter, melted
  • 3/4 cup light sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp vanilla essence
  • 125g blueberries, fresh or frozen

For the frosting: 

  • 1/3 cup Speculoos or substitute
  • 45g butter, melted
  • 45g butter, softened
  • 1/2 cup icing sugar, sifted
  • 1 tbsp milk
  • 1 tsp vanilla essence
  • extra blueberries or edible flowers to decorate, if desired

Method-

1. Pre-heat oven to 190° and line a 12 hole cupcake tray.

2. Sift your dry ingredients into a large bowl and stir to combine.

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3. Whisk wet ingredients together in another large bowl or jug until combined (this reminds me of making pancake batter!)

4. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Stir until just combined, taking care not to over mix.

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5. Add the blueberries and fold through your cupcake batter.

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6. Spoon batter into the prepared tray- make sure you don’t fill the cases more than 2/3 full, or you’ll end up with mushroom cupcakes!

7. Bake the cupcakes for 20-25 minutes, until just golden brown and the top springs back when tested.

8. For the frosting, add your Speculoos, butter and icing sugar to the bowl of an electric mixer and mix on medium until combined.

9. Add milk and vanilla essence- stir in on a low speed and then increase to high and mix until your frosting is light and fluffy. The flavour is amazing.

10. When cool, ice your cupcakes and top with decorations of your choice.

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My family gave these top marks at a recent birthday party, so I hope you’ll give the recipe a try and let me know what you think. At the very least, get your hands on some cookie butter!

 

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Apple and Earl Grey Cupcakes

 

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These babies have taken me a couple of tries to perfect, hence the lack of posts in the last couple of weeks. The photos aren’t my best as they were taken in a little bit of a hurry on a late work night- but I think you can still see the pretty end result!

Earl Grey is my favourite tea and I’ve been thinking about a way to incorporate it into a recipe for a while. The little apple cakes and sweet, tea-infused icing work to balance each other and make for a pretty morning tea or party treat.

The tea flavour of course isn’t going to appeal to everyone but it’s something different and definitely worth a go if you are a fan of  the Bergamot brew yourself. You could even swap it out for an English Breakfast or Darjeeling.

I came up with two different looks for the toppings, and I think they both turned out nicely.  The icing is light and fluffy and pipes well- you can just as easily leave the food colouring out for a more simple look.

Next time I think I’ll try crushing the violets and combining them with the edible glitter- purple is the way to go and the violets are always well received my taste testers.

Which decorations are your favourite- do you have any go to toppers like me and my violets?

You’ll need:

For the cupcakes:

  • 100g butter, melted
  • 1 egg
  • 1 tsp vanilla essence
  • 1/2 cup caster sugar
  • 1/2 cup firmly packed light muscovado sugar (or light brown sugar)
  • pinch of sea salt
  • 2 cups self raising flour, sifted
  • 1 earl grey tea bag
  • 100ml boiling water
  • 1/4 cup milk
  • 1 granny smith apple, peeled and chopped in thin wedges

For the icing:

  • 2 earl grey tea bags
  • 1 cup icing sugar, sifted
  • 1/4 cup milk
  • 100g butter, half melted, half softened
  • blue and red food colouring
  • decorations of your choice (I used edible glitter, crystallised violets and freeze dried raspberries)

Method:

1.  Preheat oven to 180°and line a 12 hole muffin tray with muffin cases of your choice.

2.  Place teabag and boiling water in a medium bowl and brew for recommended time. Add chopped apple and leave to soak for 5-10 minutes.

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3. Using an electric mixer, mix egg, sugars and vanilla essence on medium speed until combined. Add butter and mix on high until the mixture is combined and slightly paler in colour. Add salt.

4. Add half the flour and mix on a low speed until combined, then add half of the milk. Repeat.

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5. Drain apples and add to the mixture, folding in gently.

6. Spoon the finished mixture into the prepared cases, filling them to no more than 3/4 capacity.

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This is actually a shot of my first batch- they were slightly overfilled and I was left with mushroom top cupcakes- so be cautious, cooks!

 

7. Bake cakes for 15-20 minutes or until lightly browned. Cool in tray for 5 minutes and then move to wire cooling rack.

8. Meanwhile, prepare your Earl Grey icing. Microwave the milk in a small glass or ceramic bowl for 30 seconds on medium heat and then add your teabags and brew. Add a splash of boiling water if necessary to add a bit of heat.

9. Mix the butter on high for 1-2 minutes or until beginning to turn pale and fluffy. Reduce speed and gradually add icing sugar.

10. With the mixer on low, pour in the milk-tea brew, squeezing the bags to make sure you have enough flavour. Add a small amount of each food colouring and stir through, repeating until you have your desired colour. I was able to achieve a pale purple which I really liked the look of.

11. Mix the icing on high until you are satisfied that it is nice and light and fluffy- a few minutes should be long enough.

11. Using a fluted piping attachment, pipe the prepared icing onto the cooled cakes (I’m still perfecting my piping technique, but the texture of the icing is forgiving, and your decorations will help distract from any imperfections).

12. Decorate with your chosen toppers and serve on pretty floral plates!

 

Let me know how you find this recipe- it’s one I’m quite happy with as it has taken some experimentation to get right!

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ANZAC day

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Tomorrow is ANZAC day, a day when we commemorate the services and sacrifices of  members of the Australian and New Zealand armed forces. This year is a particularly important day as the centenary of the landing of the Anzacs on the Gallipoli Penninsula.

We observe a number of traditions on the 25th, the most important being the dawn services held across the country. A large number of Australians also enjoy visiting their local to play a game or five of Two Up.

Anzac biscuits are a staple in any Australian biscuit jar year round, but really have their time in the spotlight near the day- so much so that I had to visit three supermarkets to track down my golden syrup!

I figure that everyone has their own recipe for Anzac biscuits, passed down from Grandmas and Aunties, but I thought I would do a short post including my own variation. This one is super easy as it is all done in one saucepan- I like any recipe that minimizes my washing up!

I like to add some chopped Turkish dried apricots to my mixture for some extra sweetness and chewiness – everyone at work who tried them seemed to enjoy the addition. Plus, the link to our Turkish friends is a nice touch.

You’ll need:

  • 100g unsalted butter, chopped
  • 2 tbsp golden syrup
  • 1 tbsp water
  • 1/2 tsp bi carb soda
  • 1 cup plain flour, sifted
  • 1 cup rolled oats
  • 1 cup firmly packed light brown sugar
  • pinch of salt
  • 100g chopped dried apricots

Method:

1. Pre heat oven to 160 C and grease two oven trays

2. Stir buter, syrup and water in a saucepan over medium heat until the butter is melted.

3. Remove from the heat and stir through bi carb soda (I love this part).

4. Add the rest of the ingredients and stir until completely combined.

5. Roll heaped teaspoons of the mixture between your palms and place on the prepared trays, 2cm apart. Flatten slightly with a floured fork.

6. Bake for 15-20 minutes (depending on how chewy you like them) and cool on trays.

 

I’m still working on the promised passion fruit recipe- but keep an eye out for some more delicious sweets soon.

 

Salted Caramel Fudge

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Yep! It’s salted caramel again.

This yummy fudge is really simple to make and great as a homemade gift, or as a sweet addition to your next gathering.

I made two batches this week, one as a part of a housewarming present for some work friends and another split between two of my good friends for their birthdays. It was very well received in all cases and had some excellent reviews!

The fudge itself has very few ingredients- sweetened condensed milk, butter, muscovado sugar, vanilla and sea salt. I like to decorate it and add to the flavour with a few different toppings- I’ll suggest a few below, but definitely feel free to leave it plain or sprinkle with some extra salt flakes.

You’ll need:

  • 395g can of sweetened condensed milk
  • 80g butter
  • 150g light muscovado sugar (or light brown sugar)
  • seeds of 1 vanilla bean or 1 tsp vanilla bean paste
  • 1/2 tsp sea salt or Himalayan pink salt
  • freeze dried raspberries, crystallised violets, crumbled walnuts, edible glitter, cacao nibs etc

Method

1. Place the sweetened condensed milk, sugar, vanilla and butter in a large (preferrably non stick) pan. Fill a glass with iced water to use to test the fudge and place a large piece of baking paper on the bench.

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2. Stir mixture with a wooden spoon over medium heat until the butter is melted and the sugar is dissolved.

3. Slowly bring the mixture to a rolling boil, stirring constantly for around ten minutes. Turn off the heat and allow to cool for five minutes.

4. Add half of the sea salt (and some glitter if you’d like to) to the cooled mixture and begin stirring again. I place my pan on a teatowel on the bench so that it doesn’t move around, as the mixture becomes quite stiff. Stir as briskly as you can for around eight to ten minutes- you’ll notice the texture change and thicken as you go.

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5. Drop a small piece of fudge into the glass of water- you want it to drop to the bottom of the glass and make a soft ball or teardrop shape.

6.  Spoon the thickened mixture onto the prepared baking paper and spread out with the back of a metal spoon. Even it out with a rolling pin until you have a nice rectangle of around 1cm thickness.

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7. Press your chosen toppings into the fudge slightly and leave to cool completely.

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8. Cut the cooled fudge into squares. Store in an airtight container or jar.

told you it was easy! I hope you’ll give it a try at home.

I’d love to hear about your cooking and baking inventions if you’d like to leave me a comment below.

Perhaps you can tell me what you’d like to see next? I’m thinking something with passion fruit to capture a last taste of summer…

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Two of the albums I listened to while I was making the first batch of fudge.

Choc Baileys Tarts

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I do apologise for the long delay between posts, I have been doing a bit of experimenting in the kitchen of late, as well as working hard at my new job!

My wonderful friends and I had a pool party yesterday and, as designated dessert maker, I adapted a recipe I’ve made a couple of times before.

I love chocolate tarts and they are a pretty regular fixture on my special occasion dessert list. I originally made this recipe as a large tart but have found it easier to serve and that the filling sets more quickly in individual tart form. The fact that they look super cute is just a bonus! The recipe is easily adapted to be gluten free by simply exchanging the flours for gluten free alternatives.

The tart case is a chewy, nutty adaptation of the base I use for my salted caramel slice, and goes beautifully with the rich chocolate-liquer filling. I topped each tart with a candied pecan, not the prettiest decoration, but they add a nice bit of extra crunch and nuttiness.These were a real hit and tasted great accompanied by some fresh berries and ice cream.

I always have music on at home,  especially when I’m baking. My soundtrack for recipe was Paul McCartney and Wings’ album Red Rose Speedway. I had to have a bit of fun with the sleeve, it fit too well.

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As Paul says, ‘Get On The Right Thing’ – give these tarts a go!

You will need:

Hazelnut tart cases:

  • 125g unsalted butter, melted
  • 1 cup (100g) hazelnut meal
  • 1/4 cup self raising flour, sifted
  • 3/4 cup plain flour
  • pinch of sea salt
  • 1 cup firmly packed brown sugar

Choc-Baileys filling:

  • 200g good quality dark chocolate, chopped
  • 1 tsp vanilla essence
  • 300ml thickened cream
  • 2 tbsp Baileys Irish Cream Liquer

Candied pecans (if desired- plain pecans or hazelnuts will also work on top!):

  • 1/4 cup pecans
  • 1/4 cup caster sugar
  • 2 tbsp water
  • 1 tsp vanilla essence

Method

1. Preheat oven to 180ºC and line a 12 hole muffin tin with rectangular strips of baking paper, with one end sticking over the edge of the cup (this means the cups stay well-shaped- no paper folds sticking in, and are easy to remove).

2. Mix butter, hazelnut meal, flours, brown sugar and salt in a large mixing bowl until well combined.

3. Press balls of mixture into prepared tin, making the base reasonably thick and pressing up the sides, trying to keep the sides even and not too bulky- you need room for the filling after all!

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4. Bake for around 15 minutes or until nicely browned. They should have puffed up a little bit in the centre at this point, and I use the back of a rounded measuring spoon to gently press the sides of the still-hot cases and make a nice rounded bowl for the chocolate filling to come. Let cool completely before filling.

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5. I made the candied pecans while my tart cases were cooling. If you would like some to top your tarts (or just to eat on their own), simply stir the sugar, water and vanilla in a small saucepan over medium-high heat until the sugar is dissolved.

Add the nuts and stir until the mixture starts to turn golden and bubble, keep stirring for a couple of minutes to make sure they are all well coated and then carefully turn out onto a piece of baking paper to cool.

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6. Add chocolate, cream, vanilla and Baileys to a medium mixing bowl and stir over a pot of simmering water, making sure the base of the bowl is not touching the surface. Stir until the chocolate is completely melted and the mixture is smooth and well combined.

7. Pour mixture into cups until full, I created some cool marbling on a couple of the tarts by using a little measuring cup with a pouring lip with a little bit of cream coating the sides. Will definitely do it to all of them next time, test out my rusty barista skills.

8. Place tarts in the fridge until set and top with candied pecans to serve. So good!

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Some becma bakes fans:

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Jackie couldn’t wait to dig in…
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Two thumbs up from noted food critic Keira.

Salted Caramel Slice!

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You might have already noticed my fondness for salted caramel goodies.

It began in 2011 at an amazing chocolate shop in Camden Passage, London called Paul A. Young Fine Chocolates. Their sea salted caramel was a revelation and I have been a devotee ever since.

That devotion means salted caramel appears in my kitchen on a pretty regular basis; this incarnation is a twist on a well loved classic and is definitely one of my favourites.

I love it so much that I usually give most of it away so I don’t indulge too much!

You will need:

Base

  • 1/2 cup plain flour
  • 1/2 cup self raising flour
  • 1 cup tightly packed light brown sugar
  • 1 cup dessicated coconut
  • 120g butter, melted

Salted Caramel filling 

  • 1 tin sweetened condensed milk
  • 30g butter
  • 2 tbsp golden syrup
  • about 2 tsp sea salt flakes

DSC_0212Chocolate 

  • 180g dark eating chocolate (I used Cadbury Old Gold)
  • 2 teaspoons vegetable oil

Method 

1. Preheat oven to 180C and grease and line a 20x30cm slice tin.

2. Stir the sifted flours, coconut, sugar and butter in a bowl until combined.

3. Press base mixture into prepared tin and place in the oven for 15 minutes or until slightly browned.DSC_0203

4. Meanwhile, heat condensed milk, golden syrup, 30g butter and 1tsp salt flakes in a small saucepan over medium heat. Stir continuously for about 15 minutes or until golden. Let cool for 2 minutes and then carefully taste the still hot mixture, adding the rest of the salt if desired.

5. Spread salted caramel over base, sprinkling with more sea salt flakes if desired, and return to oven for 10 minutes.

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6. Remove slice from oven and cool.

7. Stir chocolate pieces and oil in a small saucepan over low heat until melted, then pour over cooled slice, smoothing with a spoon if necessary.

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8. Refrigerate slice for 3 hours or chocolate has hardened.

9. Cut into around 30 pieces with a hot knife.

I sometimes top the slice with additional salt flakes, like Himalayan pink salt, to finish the look. I didn’t this time because I had added salt between the chocolate and caramel layers, and because it wouldn’t have stayed on top for the journey in for morning tea at work.

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This recipe yields a nice big batch that will have you firmly in the good books with friends and family. Plus, the satisfaction of eating something this mindbogglingly delicious is always amplified when you’ve made it yourself.

Have a great week and happy baking!

Little Lemon Cheesecakes

I love these little cold set cheesecakes for their ease and light but indulgent taste. They are simple to make and look great set out at a party or dinner- plus, you won’t need to fire up the oven.

I was first inspired to make them as a canvas for the gorgeous salade de fleurs I found at The Essential Ingredient, and have varied the topping to include fresh violets, candied flowers and lemon rind.They look lovely with berries, too- basically you want to pair them with something colourful and tasty!

My most recent batch were for New Years Eve, and I was rushing to leave (typical Becma) so I didn’t get a chance to get any photos of the process, but it’s fairly simply to follow.

Ingredients 

Base 

  • 200g digestive biscuits
  • 100g unsalted butter, melted.
  • 1 tbsp lemon rind, finely grated

Filling

  • 300ml single cream
  • Philadelphia cream cheese
  • 250g icing sugar, sifted
  • Juice of 1 lemon
  • 1 tbsp lemon rind, finely grated

Decoration 

I suggest: Salade de fleurs, fresh violets, candied flowers, lemon rind and fresh berries.

Method 

1. Line a 12 hole muffin tray using squares of baking paper (or paper cupcake cases, if you’re in a hurry).

2. Break up the biscuits using a rolling pin or food processor until you have mostly fine crumbs (I like a few bigger bits for texture). Add the butter and rind and stir or process until well combined.

3. Place about 2 tablespoons of base mixture into each of the lined spots and press down. You want nice thick bases for your cheesecakes, so use a bit more mixture if you have leftovers, just make sure you don’t go above the halfway point. Place in the freezer for 30 minutes or until firm.

4. Beat the cream in a large bowl with an electric mixer until it nearly holds its shape but not quite, then beat in softened cream cheese until smooth.

5. Add juice and rind and begin beating on a medium speed, gradually adding icing sugar until the mixture is smooth and mostly free of lumps.

6. Spoon mixture on top of the prepared bases (still in tray) and place in the freezer for at least two hours. Remove baking paper from frozen cheesecakes and move to fridge shortly before serving. Decorate with whatever you have chosen and serve with berries, if desired.

Yum!

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Salted Caramel Shortbread

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This (less than pretty) batch were a request from my bestie “I love that you bake stuff all the time. Constant supply for Jackie!”

These delicious biscuits have been a crowd pleaser every time I’ve made them, and if you give them a go you’ll soon know why 🙂

Buttery, melt in your mouth shortbread sandwiched with a layer of salty-sweet caramel and dipped in dark chocolate. Amazing. (my own description just made my mouth water so much that I had to stop writing to go and grab the last one from the fridge)

The process is reasonably easy but quite time consuming because of cooling and refrigeration a couple of stages of ‘construction’. For this reason the original recipe from The Women’s Weekly requires shop bought shortbread rounds- I think it’s worth spending the time to make your own, though, as the home made shortbread is what really makes these biscuits special.

I find a good way of managing my time with this recipe is to make your biscuits and caramel the night or morning before you need the biscuits, and then come back the next or later in the day to fill, chill and dip them.

Makes about 18 biscuits

 You’ll need:

For the shortbread rounds

  • 250g butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 tbsp water
  • 2 cups (300g) plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted

For the salted caramel filling-

  • 1/2 cup (110g) firmly packed light brown sugar
  • 60g butter, chopped
  • 1/2-1 tsp sea salt flakes, to taste
  • 2 tsp water
  • 1 1/2 tbsp cornflour
  • 1/2 cup (125ml) milk, mixed with above cornflour
  • 1 egg yolk
  • 1 tsp vanilla extract

For the chocolate dip-

  • 185g dark eating chocolate, chopped
  • 2 tsp vegetable oil

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Method:

1. Preheat oven to 160 C and grease and flour two oven trays.

2. Beat (soft, not melted!) butter and caster sugar with electric mixer until light and fluffy. Stir in the water and flours in two batches.

3. Turn the mixture out onto a floured surface and knead until smooth. Roll into tablespoon sized balls and flatten slightly with a lightly floured fork.

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4. Bake about 40 minutes or until just beginning to turn golden brown around the edges.

5. Meanwhile, make your salted caramel filling. Place the sugar, chopped butter, water and half your sea salt into a small saucepan and heat until the sugar is dissolved. Add milk mixture and stir until it boils and thickens. Remove from the heat and whisk in egg yolk and vanilla. Allow to cool for ten minutes before tasting, and add more salt flakes to taste, if required.

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6. Place in a bowl and cover with clingwrap and refrigerate for at least 3 hours. Remove cooked biscuits from oven and cool on trays.

***TAKE A BREAK***

7. Spread caramel over half of your cooled shortbread and sandwich with remaining biscuits (I try to size/shape match my pairs before putting them together). Cover and refrigerate for 1 hour (I do this on a cooled tray).

8. Melt chocolate in a small bowl over a saucepan of boiling water (without the water touching the underside of the bowl) OR if you’re game, in the microwave in short bursts at medium heat. Remove from heat and stir in oil.

9. Dip one side of the cold cookies into the melted chocolate and stand on baking paper, at room temperature, until set. When set, feel free to pop them in the fridge, they taste super good either temperature.

So! As you can see this one is a bit of a lengthy process. I promise you it’s worth it, and you can easily work the different stages around the rest of your day (I went to the gym and then came home and dipped them in the chocolate. Dangerous. Tasty).

These are great at a party or to take as a sweet treat to a friend’s place. Have fun!

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Yummmm

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(Gluten Free!) Nutella Cake

DSC_0108   Nutella!That delicious nutty chocolate spread that more than a few of us have surreptitiously eaten straight from the jar. I came across this recipe when I was looking for something to take to dinner at my Uncle & Aunty’s places. Nigella is rightfully called a domestic goddess- lots of my favourite cakes are hers. The effort vs pay off for this cake is crazy, it’s easy and tastes amazing. I made it for my best friend Jackie’s 24th birthday dinner a couple of weekends ago and it was delicious, even her Mum, who isn’t a Nutella fan, enjoyed it (we were sneaky and didn’t tell her exactly what type of cake it was). You’ll need: DSC_0073 Cake

  • 400g jar of Nutella
  • 100g dark chocolate, melted
  • 100g hazelnut meal
  • 6 large eggs, separated (do this with cold eggs, over a separate bowl to avoid yolk/white contamination- mine were room temperature and I tempted fate separating them over the main bowl)
  • 125g soft unsalted butter
  • A pinch of salt
  • 1 tablespoon Frangelico

Icing 

  • 100g hazelnuts
  • 125g double cream
  • 1 tablespoon frangelico
  • 125g dark chocolate, chopped

Method:  1. Preheat oven to 180ºC 2. Whisk egg whites and salt in a large bowl until soft peaks form. In another bowl, beat the butter and nutella together (this takes some elbow grease, so make sure your butter isn’t too cold), then mix in the the egg yolks and hazelnut meal and finally the Frangelico. 3. Add the cooled melted chocolate and fold through, before adding a dollop of egg white and mixing until combined. Fold in the rest of the egg white mixture gently, a third at a time. DSC_0089 4. Pour the mixture into a  greased and lined 23cm round springform tin and cook for about 40 minutes or until risen slightly and beginning to come away from the sides of the tin. Cool on a rack, leaving in the tin. 5. Toast the hazelnuts in a dry frying pan over medium-high heat until golden brown. Make sure you keep shaking the pan to achieve an even colour and avoid burning one side. If there are still skins on your hazelnuts after toasting, place them, still warm, onto a slightly damp tablecloth fold, rubbing until the skins come away (this can take a number of minutes,  especially depending on how finicky you are about getting all the skin off). Cool on a plate. DSC_0102 6. To make the ganache icing, place the double cream, frangelico and chocolate into a saucepan. Heat gently until the chocolate has melted, then remove from the heat. Whisk mixture until it has thickened enough to ice the top of the cake (again, this takes some time). 7.  Carefully remove the sides of the tin, leaving the cake on the base. Ice generously with your chocolate icing and cover with the cooled whole hazelnuts. I added some food safe gold shimmer to mine as it was a special occasion, but the cake looks great as Nigella created it. The picture of Jackie’s cake shows what happens when your egg whites have some yolk in them- they still went stiff but the consistency was a bit off- hence the slightly sunken look.

The end cake should serve at least 6-8 people, it’s very rich and dense, so each person only needs a sliver!

Let me know how you go with it 🙂

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The birthday cake sunk a bit because I had trouble with the egg white/yolk separation. For some reason I’d thought that starting to make it at 12am was realistic.
The first cake rose as it should because the whites were yolk-free.
But the first version rose as it should have!