63. Ugandan Groundnut Cake (Peanut Cake)

Ugandan Groundnut Cake recipe

Ugandan Groundnut Cake

Smothered in a thick dripping coat of dark chocolate this is one hell of peanut cake. (The recipe didn’t call for chocolate but I figured it was the logical combination.) Not one for the faint hearted or those watching their calorific intake. It’s fudgey and delicious.

Groundnuts are hard to come by so I’ve substituted them for peanuts, which is apparently what most people do as peanuts are easier to grow too. It’s probably the sweetest cake I’ve ever made. And I LOVE it.

Ugandan Groundnut Cake

Ugandan Groundnut Cake

This recipe is a large one and I found it was enough to make 2 6inch round cakes and 1lb loaf too! So I hope you’re hungry. (Or you could use larger round cake tins if you have them maybe 8 or 9 inches – adjust/reduce your cooking time accordingly.)

I never usually bother toasting nuts, but I thought I would pull out all the stops to make this cake as authentic as possible. Toasting the peanuts helps to release the oils, creating a moister (if that’s a word) cake with a deeper peanutty flavour. Spread skinless (blanched) peanuts evenly on a baking tray and toast them in the oven for about 10 minutes at 200 degrees c. Keep an eye on them in case they burn. Once cooled chop them roughly with a big knife.

Mellow yellow stage of egg beating - fluffy, frothy and runny - groundnut cake recipe, peanut cake

Mellow yellow stage of egg beating – fluffy, frothy and runny

Whilst the peanuts are gently toasting, beat the eggs until lights and fluffy. They will reach a mellow yellow stage after about 4  minutes of beating with an electric mixer.

groundnut cake peanut recipe Gentle brown batter all fluffy and light full of sugar, honey and oil

Gentle brown batter all fluffy and light full of sugar, honey and oil

Then beat in the sugars, (brown and caster) along with the honey and vanilla extract. Once the sugars are fully combined, beat in the vegetable oil. The mixture will take on a gentle brown hue and increase in volume.

Fold (or beat) in the dry flour, salt, cassia and baking powder groundnut cake recipe

Fold (or beat) in the dry flour, salt, cassia and baking powder

The batter will become light and fluffy. Then to beat/fold in your dry ingredients. (I’m lazy and continued to beat in the ingredients using my mixer, but if you want to have a lighter cake you could fold it in with a metal spoon). I use ground cassia as I love it’s sweet cinnamonny notes. (Feel free to stick with cinnamon if you have it). Fold in a third of the dry ingredients followed by a third of the milk. Repeat until it’s all combined.

Fold in the toasted peanut - ugandan groundnut cake recipes

Fold in the toasted peanuts

Then fold in the cooled chopped peanuts into the thick glossy cappuccino coloured batter and it’s ready to bake! Pour the batter into your greased and lined baking tins. I used 2 x 6 inch round cake tins and a 1lb loaf tin. You could bake it in 2 larger cake tins, 8 or 9 inch rounds would require less time in the oven. My cakes took between 40 and 55 minutes. If you’re using a bigger tin your cake might take around 30 -40 minutes. The trick is to keep checking, once it’s safe to open the oven without causing your cake to deflate. I checked mine at 30 minutes and although the top of the cakes were firm to the touch the skewer didn’t come out clean when I tried it.

Golden brown groundnut cakes

Golden brown groundnut cakes (the flat bottoms)

Once the cakes are firm to the touch and when you insert a skewer and it comes out clean. (They should be looking slightly caramelised on the top and take on a darker brown hue.) Then you know they’re done. Cool them on a rack covered in grease proof paper to stop the rack branding them with stripes. This cake freezes well uniced (wrap them in greaseproof paper first). I baked mine in advance so I could assemble and ice it for Cake Club later in the week and still have fresh moist sponge.

Peanut buttercream is a revelation. I could eat the entire bowl with a spoon. But resisted long enough to get a smoothish coat on the cakes. In hindsight I had enough to be a bit more generous (particularly in the middle of the two cakes) but regrets don’t suit anyone so be as frugal or free with your icing as you like.

Peanut Buttercream is my new favourite frosting

Peanut Buttercream is my new favourite frosting

Beat your room temperature butter and smooth peanut butter together until they’re fluffy and light. I used a health food store peanut butter which promises to be natural and unprocessed. This did mean it was more oily than other peanut butters and more grainy. Give your peanut butter a good stir before measuring it out so it’s not too oily or dry. Then beat in your icing sugar and salt until it’s a smooth peanuty cream. The recipe called for honey but frankly this cake has enough sugar in it so I skipped it. Adding only a splash of milk to loosen it up and give a smoother finish.

how to ice a cake with buttercream

Smoothing the buttercream with a palette knife all round the cake

I slapped on a layer on peanut butter for food measure before adding a layer of buttercream to sandwich the cakes together. Then using a palette knife apply a thin ‘crumb coating’ of buttercream around the sides and top of the cake to fill any gaps and encase the crumbs so they don’t peek through your final finish. Chill the cake uncovered for an hour in the fridge to allow the buttercream to set before applying a thicker coat all over. Cover the bowl of remaining buttercream with cling film to stop it drying out in between uses. Smooth the final layer with a palette knife as much as possible. Then return to the fridge.

Pour a generous coat of melted choclate all over your cake and coax it down the sides with a teaspoon... droooooool

Pour a generous coat of melted choclate all over your cake and coax it down the sides with a teaspoon… droooooool

 

While the cake sets melt 50g dark chocolate in the microwave 30 seconds bursts until it’s almost all melted. Stir inbetween between. Stir in the remaining 20g of chocolate and stir until melted to temper the chocolate and achieve a glossy finish.

peanut cake - chocolate icing

Drool

Use a teaspoon to coax the chocolate down over the sides of the cake and to swirl the chocolate over the top of the cake. Leave it to set at room temperature to retain the glossy finish. I took inspiration from Pinterest for this decoration (I lose hours looking at pretty cakes but I like this style, it reminds me of a chocolatey dripping paint tin). Refrigerating the cake will dull the sheen of the chocolate but you may want to store it in the fridge if you want to keep it for awhile or try to transport it! Firm buttercream frosting travels well and keeps the moisture in the cake too.

The Ugandan Peanut Cake in all it's glory

The Ugandan Peanut Cake in all it’s glory – check out the chunks of peanuts speckled throughout the cake

Serve it with a flourish and a sharp knife! This is one tall cake with chunks of peanuts to chop through too. And it is gorgeous, jam packed with peanuts and flavour. A friend likened it to ‘a cake version of the nougat in a snickers bar’ and that sums it up perfectly. It’s moist with a subtle hint of cassia permeating the sponge. I managed to keep a slice in the fridge for 3 days and it was just as delicious, not a dry slice in sight. I love this cake and will be making it again for sure!

Clandestine Cake Club pushing the boundaries of cakeClandestine Cake Club pushing the boundaries of cake

Clandestine Cake Club pushing the boundaries of cake

My Ugandan Groundnut Cake was very well received at our Clandestine Cake Club meeting at Waterstones. This week we were pushing the boundaries of cake. It was amazing. We had savoury cakes, Tiffin Cakes, extraordinary ombre 8 layer cakes and a magnificent ice cream cake (unfortunately that one was out of shot in the fridge).

 

Things I used to make my Ugandan Groundnut Cake

  • 200g of blanched peanuts – toast for 10 mins in medium hot oven and chop up roughly. (Save these for the end)
  • 6 eggs – Beat til fluffy. Then beat in…
  • 170g caster sugar
  • 170g light brown sugar
  • 270g runny honey
  • 2 tsp vanilla extract
  • 170g (3/4 cup) vegetable oil

Beat sugar and eggs til light and fluffy. Then beat in a third of the the dry ingredients, followed by a third of the milk

Dry Ingredients

  • 1 and a half tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cassia
  • 650g plain flour

Wet Ingredients

  • 270ml milk (I use semi skimmed)

Once all the wet and dry ingredients are fully incorporated, fold in the toasted peanuts.

Bake in 2 x 6 inch round cake tins (greased and lined) and a a 1lb loaf tin at 170 degrees c for 35 – 50 minutes. Depending on your oven you may need to check if your cakes are cooked sooner. I took the loaf cake out first after 40 minutes and the last 2 round cakes needed a little longer.

Peanut Buttercream

  •  200g butter
  • 50g peanut butter (I used smooth wholefood peanut butter but you can use your favourite brand) – beat the butters together until soft and smooth before beating in the other ingredients.
  • 1/2 tsp salt
  • 400g icing sugar – beat in the sugar until it’s smooth and no longer grainy
  • a splash of milk to loosen it up if it starts to dry out

Chocolate Coating

  • 70g of dark chocolate melted – I used 70% cocoa chocolate but use whatever you have to hand.
ugandan groundnut cake

Yum

If you like nutty cakes you may also enjoy my Iranian Pistachio Cake too!

 

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Hot Pot Sourdough

Hot Pot Sourdough recipe

Hot Pot Sourdough

Since my first Sourdough success I’ve continued to experiment and tweak my recipe (which is now mainly in my head and variable) I change it every time I bake, depending on what flour I have to hand and how healthy I’m feeling…

BUT I think I may have cracked my staple sourdough recipe now using quite an ingenious method. Hot Pot Sourdough!

Seeded Sourdough Boule

Seeded Sourdough Boule

I realised that the sourdough strength (how active it is) and thickness (or rather the ratio of flour to water if you want to get all technical about it) plays a massive part in how successful a loaf is.

It's all about the hot (casserole) pot

It’s all about the hot (casserole) pot

Making a true sourdough loaf (not adding any instant yeast at all) can be a bit hit and miss. But after a lot of experimenting (or disasters) I seem to have cracked it! Here’s how…

1. Pour most of your starter away before you feed it. Leaving one quarter of your starter to add flour and water to. (As I explained in my last Sourdough post.)

2.  Feed your starter at least 8 hours before you want to use it!

3.  Feed it a lot! You need a lot of sourdough starter to make this loaf so feed it 400g flour and 400g water (about 2 cups)

Feed me: Stir in your flour and water til smooth

Feed me: Stir in your flour and water til smooth

4.  Leave the rubber seal on the jar of sourdough starter. This means when you close the jar lid it’s airtight. (It seems to help keep it more active and fresher for longer.) BUT you will need to open the lid to release the built up air once a day (especially after its been fed as its most active!) to stop the jar exploding.

Frothy Sourdough starter ready to use

Frothy Sourdough starter ready to use

4. Wait until the starter is frothy (8 to 24 hours after feeding it).Then you know it’s ready to use.

Oh so hungry and unhappy sourdough starter

Oh so hungry and unhappy sourdough starter

5.  If your sourdough starter starts to split and gather a layer of water/black liquid on top it’s hungry! Pour most of your starter away and give it a good feed.

Hungry Sourdough has a layer of darker (smellier) water on the surface

Hungry Sourdough has a layer of darker (smellier) water on the surface

6.  I give my starter a good (400g flour and 400g water) feed once a week, the day before I want to begin my bread. I leave it at room temperature everyday and try to remember to feed it when it’s starting to look hungry/spilt (usually once every 2 to 3 days). I would feed it every day if I was baking a lot of bread. But half a cup of flour and half a cup of water will suffice as a mini feed to keep it active in between big feeds. Try to feed it a small amount every couple of days.

Just fed sourdough starter - smooth and thick

Just fed sourdough starter – smooth and thick

7. Invest in a banneton (proving basket) or two – I have a rectangular and a round one for different style loaves. When working with a wetter sourdough loaf the proving baskets help the loaf to keep its shape.

Proving in my round bannetone basket with a cotton liner to prevent it sticking. You can place it directly into the basket if you prefer to get the pretty swirls imprinted on your loaf

Proving in my round bannetone basket with a cotton liner to prevent it sticking. You can place it directly into the basket if you prefer to get the pretty swirls imprinted on your loaf

8.  Flour the banneton with an even and thick layer. (It helps to leave the pretty swirly patterns). Or if using a cotton liner inside your basket, flour the liner to prevent the dough sticking. Use a shower cap or cling film to cover the top. Prove the loaf in the basket over night in the fridge.

Ready to prove in the fridge over night

Ready to prove in the fridge over night

9.  Score it with a razor blade –  Get creative with your patterns, creating swirls and slices to help the loaf expand in all the right places as the yeast reacts to the heat of the oven. Scoring your loaf will prevent it splitting and it looks so pretty too.

Score your proved loaf with a razor blade

Score your proved loaf with a razor blade (and a chopstick)

10. Bake in a hot pot! When warming the oven put a casserole pot with a lid in to heat through. I whack my oven up to the hottest temperature for 30 minutes. Sprinkle an even layer of ground semolina on the bottom of your pot and gently tip your proven loaf into the pot from the banneton basket. Careful not to knock all of the air out of the loaf as you do so and not to burn your hands on the very hot pot. (Unfortunately you cant bake the bread in the basket so the loaf needs to be removed). I use a round banneton to prove my loaf in and a round pot to bake in.

  • Pop the lid on the pot and place it in the oven at the hottest temperature for 15 minutes, then turn the temperature down to about 220 degrees C for the final 15 minutes. I use a glazed terracota casserole pot which can take the heat and protects the bread from scorching.
One Corn Ear patterned sourdough boule

One corn ear patterned sourdough boule

Keeping the lid in place means all of the steam is retained in the bread, which adds extra moisture and softness to the bread AND results in the most amazing ‘oven spring’ you will ever see in your bread. I guarantee it! It will double in size.

Play around with your recipe until you get it just how you like it! Here’s some of my attempts so far…

My Sourdough Family

Staple Sourdough Recipe

  • 500g flour (I usually use 250g ish of white flour 150g rye 100g spelt or wholemeal)
  • 250g water (You may need slightly more water if using a drier flour such as wholemeal, rye or spelt.)
  • 400g frothy sourdough starter
  • 10g salt
  • A splash of olive oil (approx 1-2 tbs depending on the flour, enough oil to bring the dough together into a shiny ball but not to much making the dough wet and sticky).
  • 1 tbsp barley malt extract (optional)
  • 50-100g mixed seeds (optional: linseed, flax, poppy, chia, sunflower, pumpkin)

How to make Hot Pot Sourdough

  1.  Pour the salt, flour, sourdough starter, barley malt extract (if you’re using it) and water into a mixing bowl.

  2. If using an electric mixer, put it on a low speed for 10 minutes, pouring a splash of oil in as and when required to bring the dough together into a smooth and shiny ball. (Or if doing it by hand, mix together with a wooden spoon until it comes together. Adding a drizzle of oil to help it along. Then knead for 10 minutes.)

  3. Cover the bowl with cling film/shower cap and leave to prove overnight in the fridge or for 2- 3 hours at room temperature.

  4. Knead and shape your loaf on a lightly floured surface to knock out the air bubbles. If you want to add seeds, now’s the time to knead them into the dough.

  5. Place into a floured banneton (or loaf tin), cover with a shower cap and prove over night in the fridge or for 2 hours at room temperature.

  6. Pre heat your oven and hot pot at the hottest temperature for 30 minutes

  7. Sprinkle ground semolina on the bottom of your hot pot

  8. Gently tip the proven loaf from the banneton, moving he basket as close to the hot pot as possible. Don’t worry if you’re slightly off centre, the loaf will sizzle as it hits the hot surface, firming the base of the loaf up. It can then be gently slid around the pot if you tilt it to one side. Don’t try to move it with your fingers as you’ll knock the air out and probably burn yourself!

  9. Score the loaf with a sharp knife or razor blade.

  10. Pot the lid on the pot and bake it at your oven’s highest temperature for 15 minutes. (250 degrees c) Turn it down to around 220 degrees c for the final 15 minutes. You can check the bread is cooking by taking the lid off.

  11. Remove from the hot pot when it looks fully risen (30-35 minutes of baking should do it, but check it sounds hollow when you tap it’s base. If not, leave it in for a few more minutes.)

  12. Looking for a soft crust? Wrap your hot loaf up in a clean tea towel to hold in the moisture and soften the crust. Leave it to cool fully in the tea towel.

  13. Looking for a crisp chewy crust? Take the lid off the hot pot for the final 5 minutes in the oven. Leave your loaf to cool on rack.

  14. Slice it up and enjoy! I often eat this bread without any butter at all, as it’s so moist it really doesn’t need anything to liven it up. Just pure unadulterated sourdough joy!

  15. Once cooled I pop the loaf back into my pot to keep the air out and keep it fresh. It lasts for at least a week.

  16. If I’m not going to get through a whole loaf I like to slice it up thinly and freeze half. Then I can defrost a slice at a time as I need it.

  17. Eat and repeat!

P.S. My original sourdough experiments can be found over on my post ‘Starting Sourdough with James Morton’. 

Starting Sourdough with James Morton

Meeting James Morton - the King of Sourdough

Meeting James Morton – the King of Sourdough

My friend Kate very kindly offered to drive us to Glasgow for James Morton’s ‘Stollen Moment’ show. Armed with James’s new book, a cheese board, a selection of homemade scones, sticky buns and a flask of tea we trotted off merrily to Glasgow to enjoy the show and meet the lovely Great British Bake Off finalist in person.

My new favourite bread book and now it's even signed by James

My new favourite bread book and now it’s even signed by James

What a great show. James patiently answered our questions whilst demystifing the art of bread and sourdough baking and making a lovely sourdough stollen on stage for us to sample. He explained how it’s not really scary and you don’t actually have to knead your bread all that much to get a brilliant loaf! You can prove it in the fridge and save your energy for more important things like eating the bread. Music to my ears. We even got to take away a bit of James’ sourdough starter home with us.

My first attempt at sourdough bread where the lid has stayed intact!

My first attempt at sourdough bread where the lid has stayed intact! Check out that golden crust and even crumb! Success at last!

Mine is merrily bubbling away in it’s jar fed with equal amounts of flour and water with some sultanas thrown in for good measure. (You take them back out again once the starter is bubbling and frothy again. Yet another great tip on reinvigorating a tired sourdough starter from James)

I’ve tried and failed so many times before to make sourdough. I now realise where I’ve been going wrong, I never threw any of it away! I was merely accumulating large quantities of floury water. Resulting in a very weak yet well fed sourdough which produced rubbish flat, doughy bread. My loaves were rather mishapen and usually split along the side so the top normally fell off. Yum. Delicious (!)

Christmas morning breakfast. Sourdough mince pie cinnamon buns. They're rather filling!

Christmas morning breakfast. Sourdough mince pie cinnamon buns. They’re rather filling!

I’m now wise to it. You’ve got to dispose of a third of your starter before you feed it, every time. This gives a much stronger and active sourdough. One that can actually rise bread and give a glorious sour note to the loaf too. I’m simply using a cup measure to throw in a cup of flour (any flour, strong, white, rye, malted, plain, brown etc. will do) and a cup of water. Then I give it a good stir with the handle of a wooden spoon. (My jar is quite tall so the handle works best)

Mincemeat sourdough crown

Mincemeat sourdough crown

I feel a little guilty pouring large amounts of sourdough down the sink, so have started sharing my cast off starter with friends too which they can just feed as normal. Do let me know if you fancy a bit! I can provide sandwich bags and I’m than happy to share the sourdough joy. (But it’s not that difficult to make your own too… have a look below.)

Sourdough Starter bagged up and ready for sharing.

Sourdough Starter bagged up and ready for sharing.

Apologies for my lack of bloggage over the last few weeks. I’ve been very busy, painting decorating and moving house, celebrating our first wedding anniversary (where has the time flown!?) and baking vast quantities of Christmas puddings and sourdough bread in all forms over the holidays. (Think rosemary foccaccia, wholemeal pizzas, buns, loaves and rolls!) The freezer is full of enriched doughs, mincepie rolls and scones. I can’t wait to try out the rest of the recipes. I think we’re going to need more flour!

My Basic Sourdough Starter

It’s still going strong one month on!

  • 1 cup of flour (any flour, strong, white, rye, malted, plain, brown etc. will do)
  • 1 cup of cold water
  1. store in a non air tight container at room temperature (Take the rubber seal out of a kilner jar to avoid nasty sourdough explosions with all the built up gases!)
  2. discard a third of the mix and feed every day if you’re baking regularly
  3. or store your starter in the fridge and feed once a week if your baking less frequently
  4. feed it the day before you want to use it (or when it’s really bubbly)
  5. stir in some sultanas to reinvigorate a tired (flat) starter. (pick them out again if you don’t want sultanas in your bread)
  6. use 200g of sourdough starter in your dough when wanting to make a full sourdough loaf
  7. or add 100g of sourdough to other breads alongside instant yeast to give a subtle sourdough flavour

Basic Sourdough Bread

Since this post I’ve experimented more and created another sourdough recipe ‘Hot Pot Sourdough’ which also works a treat.

  • 500g strong flour (I like to use a combination of whatever I have in the cupboard which is usually strong white flour, rye flour, malthouse brown, and some wholemeal chapatti flour)
  • 10g salt
  • 200g sourdough starter
  • 300g (or ml it’s the same if you’re using a electronic scale) water
  1. Knead the mixture together and allow to prove over night in the fridge. (Yet another life changing tip from James. You don’t have to knead your bread very much if you leave it for a long first prove. Chilling it means the bread proves slowly and allows the bread to develop a more rounded sour flavour!) My fridge is now always filled with a loaf proving, ready for the next day.
  2. Knead the dough to shape it and add some seeds for more texture (I like to use linseed, sunflower and poppy seeds)
  3. Allow it to prove at room temperature for an hour or so, or over night in the fridge
  4. Bake at 220 degrees C for 10 minutes then reduce to 200 degrees and bakes for a further 20- 25 minutes
  5. wrap in a tea towel whilst still hot, to soften the crust and eat with whatever your heart desires! Maybe, hot soup, butter, jam, nutella.

Please note: I’ve taken elements from a couple of my favourite bread recipes here to make something that I know I and my oven can handle. It’s a slightly wet dough which compensates for the drier brown/wholemeal flours but not too liquid  so it can be handled and shaped. I can’t recommend James’ book enough if you haven’t already bought it. I’ve learnt so much from it and I’ve only read the introduction and tried a couple of recipes so far. (And I haven’t been paid to say that!) I’m still yet to master some of the more advanced bread recipes in James’s book but I’m enjoying practising and getting a lot of dough up the walls and in my hair in the process.

Happy New Year! Thanks for reading my blog! I promise there are more international bakes to come as soon as possible once I’ve got the hang of my new oven which unfortunately no longer has the temperatures on the dial! An oven thermometer is winging it’s way to me now as I type.

The Alternative Gingerbread House – Gingerbread Cave and Christmas Tree (or how not to make a gingerbread igloo)

The gingerbread Christmas Tree and Cave with the Bear and the Hare

The gingerbread Christmas Tree and Cave with the Bear and the Hare

I had a grand plan to bake a Gingerbread Igloo for this year’s Gingerbread House Challenge to raise money for The Sick Children’s Trust. In my mind this would be wonderfully easy. Simply slap a circle of gingerbread dough on a greased upside down pyrex bowl and bake. Easy?

Melted ingerbread mess

Melted gingerbread mess

Perhaps if I had given myself enough time to chill the dough before baking it or used ribbons of greaseproof paper to line the outside of the bowl I might have managed to salvage the igloo. But as it happens I did none of these helpful things and ended up with a lot of gingerbread on the floor of my oven instead.

Taking my sharpest knife I hacked away the excess gingerbread leaving a rather rugged (and uneven edge). Returning it to the oven for a second bake ‘to crisp it up’ was an equally bad idea as the gingerbread then firmly welded itself onto the bowl. Once cooled it then had to be chipped off the bowl. Leaving behind a cave-like gingerbread construction instead.

The first gingerbread igloo/cave

The first gingerbread igloo/cave

‘Who lives in a cave?’ I asked Chris. ‘What can I make this this gingerbread mess?!’ ‘How about the Bear and the Hare from that John Lewis Christmas advert?’ He suggested. I took the idea and ran with it. Whipping up thick white royal icing to cement my cave onto my cake board and adding extra for support. But this gingerbread was far too thin to hold it’s own weight, even with internal gingerbread scaffolding it self destructed over night.

Collapsed gingerbread cave - yet another gingerbread mess

Collapsed gingerbread cave – yet another gingerbread mess

I had now really committed to the idea and already fashioned some fondant animals so I had to construct another cave. A new and improved cave.

Using a half sphere cake tin I layered up gingerbread bricks (or rectangles of rolled out dough) about 3mm thick on the inside of the tin after greasing it heavily. I also included 2 ribbons of greaseproof paper laid (like a hot cross bun cross) inside the tin to act as lever and help me remove it later on. I decided to use a pastry technique and ‘blind bake’ the dough by filling it with a layer of greaseproof paper and kidney beans to hold it in place and avoid disastrous meltage. It worked!! I put it all in the freezer to chill it before baking and help it hold it’s shape. Then 15 minutes in the oven with the beans and 5 minutes baking without the beans led to a good solid cave!

Almost finished Gingerbread Cave

Almost finished Gingerbread Cave

I also experimented with a cave baked on the outside of the half sphere tin, but this spread and looked more like a tortoise shell… Perhaps another alternative gingerbread house for the future!

With the leftover bits of gingerbread dough I thought I best bake some emergency-if-it-all-goes-wrong gingerbread houses. Making it up as I went along (as who has time to make precise templates and measure things?!) armed with a palette knife and a pizza cutter I cut out 3 large (similar size and shape) triangles to make the walls of my wigwam.

This wigwam was then magically transformed into my Christmas tree. It didn’t really look substantial enough to be a house in it’s own right, after I had joined the triangles together to make a 3d wigwam shape. (Using just a line of royal icing on the inside join of each triangle). Inspired I added food colouring to my royal icing and zig zagged the pine needles in place using a  piping bag with the end trimmed off. (Not too large a hole or too much icing gushes out!) Returning with red and yellow coloured icing to dot on baubles. With a generous sprinkle of glitter a rather festive gingerbread Christmas tree had arrived. Once the icing had set I carefully prised the tree from it’s resting place (on a baking tray lined with cling film) with a cocktail stick and plopped it onto even more royal icing on the cake board.

Oh Christmas tree, oh Christmas tree how lovely are your baubles

Oh Christmas tree, oh Christmas tree how lovely are your baubles

To decorate the cave I whipped up a batch of royal icing, using merriwhite (pasteurised egg white powder that you can buy from cake shops, so you don’t have to use raw egg whites if children or pregnant women might eat your baking). I smeared a good rough layer of royal icing all over the board to cover the silver foil and give a snowy effect. This is then the perfect base for glueing the gingerbread cave in place. I then piped more ‘snow’ around the the edges of the cave, all along the join between the cave and the board to hold it in place, but also to suggest a snow build up. I let the icing flow freely and smoothly to give as natural an effect as possible.

Piles of icicles

Piles of icicles

I wanted to create icicles to dangling from the cave mouth. Once the initial layer of snow had dried I could then use this icing to ‘hook’ the icicles on to. I piped a blob of icing behing the inside lip of the cave attatching it as far in to the roof (and joining on to the snow trim) as possible. Simple strings of icing didn’t hold and didn’t look right. I found it easier to squeezed the piping bag gently letting the icing build up and then stretch the icing with the nozzle of the piping bag before you stop piping. THis means you can then shape it as you wish. You can then even add more layers to your icicles if you want to build them up further. A good sprinkle of edible glitter (white hologram glitter is my preferred choice with a hint of blue) gives it a frosty twinkle.

wpid-IMG_20131130_230254.jpg

As I added my Gingerbread Cave to the amazing array of Gingerbread Houses I breathed a huge sigh of relief that I had successfully managed to get it there in one piece! Here’s some of the beautiful gingerbread creations from the day. There were over 20 houses to gaze and wonder at. What a wonderful start to the festive season!

Things that I used to bake my Gingerbread Cave and Christmas Tree

  • 675g plain flour (plus extra for dusting)
  • 1½ tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • 1 tsp ground all spice
  • 175g unsalted butter
  • 225g soft light brown sugar
  • 1 large, free range egg
  • 3 tbsp golden syrup
  • 3 tbsp black treacle
  1. Beat all the ingredients together and chill.
  2. Roll out to 5mm thickness
  3. Grease and line tin. Place dough in a spherical tin (lined with paper inside and baking beans) and chill for 1 hour in freezer. You can bake it from frozen, no need to defrost
  4. Bake for 10 mins with beans at 180 degrees c.
  5. Remove beans and bake for 5 more minutes
  6. Allow to set in the tin but remove it whilst still warm

For the Royal Icing

  • 16g merriwhite
  • 500g icing sugar
  • 6 -10 tbsp cold water (enough to create a really thick pipeable paste with a smooth shiny finish)
  • Red, green and yellow gel food colourings (if you want to colour some of the icing too)

Beat the ingredients together adding the water gradually until you get the right consistency for you. It should be shiny and thick. It might take 5- 10  minutes of beating. Keep it in an airtight container to stop it drying out.

Put a little in a separate bowl and add colourings if you wish to colour some icing. I used 3 bowls for my 3 colours and kept the white icing in the mixing bowl to fill up my piping bags as needed.

To Decorate

  • edible glitter!
  • silver lustre spray (I sprayed the bear silver)
  • gold lustre powder (I painted the hare gold)
  • fondant icing to model animals and clock
  • a fork/cocktail sticks (to add details to the animals… eg. claws, eyes, mouth, whiskers, textured fur)

58. Spectacular Speculoos

Spectacular Speculoos recipe

Who hasn’t tried Speculoos biscuits?? Anyone?? These little beauties are often found sitting on the edge of your saucer in coffee shops and are a Dutch favourite. They’re crisp, carmelly, sweet and spicy.  Perfect for festive celebrations.  I’ve looked high and lo for the perfect Speculoos recipe and then decided to create my own. It’s very quick to make too!

Beat everything together

Beat everything together – very spicy!

All that’s required is a vigorous beating together of the butter, sugar, an egg, treacle, water, flour and copious amounts of spices (I’m always liberal with my spices) then it’s good to go. Speculoos spread is legendary in foodie circles too. I’ve even managed to incorporate it into my lazy Crack Pie too…

I finally get to try out my biscuit gun

I finally get to try out my biscuit gun

Traditional Dutch Speculoos are usually rolled out and imprinted with pretty patterns and designs. I don’t own anything pretty to imprint them with so I finally got to try out my biscuit gun! Which promises over 100 different designs… considering I bought it for £2 I was’t convinced it was going to work. Oh ye of little faith.

It needs to be a rather liquid batter to get it in the gun...

It needs to be a rather liquid batter to get it in the gun…

I knew that the traditional Speculoos recipe wouldn’t be suitable for use with a biscuit gun as the dough would be to thick to pipe through the patterned nozzles. I did what I always do and modified my recipe to my heart’s content. Adding treacle until I got the shiny, thick, gloopy texture I was hoping for.

Piped speculoos biscuits

Piped speculoos biscuits

The tricky bit is working out how to force the dough/batter into the biscuit gun. I squashed it in with a spoon and had to refill regularly as there isn’t much space in the barrel, but this gave me the opportunity to try out a few different nozzles. I quite liked the star and flowers shapes. Once the dough is in the barrel you just press down on the level and force the dough out the end onto a greased and lined baking sheet. As the dough is a bit sticky it can be a tad awkward to cut off the dough so you can pipe a new biscuit… hence some of the more ‘interesting’ shapes I produced. Occasionally I resorted to chopping the dough from the nozzle with a knife, pushing the gun into the dough and pulling it away again quickly or twisting the  gun until the dough broke naturally.

Refrigerate your piped biscuits

Refrigerate your piped biscuits

Once you’ve experimented with a variety of patterns and piped the entire contents of your dough onto baking sheets, pop them in the fridge to harden for about 15 minutes. This means that the biscuits will hold their shape whilst baking, as the butter will be less likely to melt and spread.

The baked speculoos biscuits

The baked speculoos biscuits

Don’t worry if you don’t have a biscuit gun, I also experimented with using a normal piping bag and star shaped nozzle which also worked rather well to make pretty swirls (even if I do say so myself). Or if you can’t be bothered with messing around making them look pretty and simply want to fill your mouth with speculoos goodness you could just use a spoon and whack a dollop of the mixture on the tray. Alternatively you could chill the dough/batter in the fridge so it’s much firmer (maybe overnight if needs be) and roll it out like you would normally with biscuits and cut them out with your favourite cutter. OR if that’s not enough options roll the chilled batter into a sausage, chill it in the fridge wrapped in cling film and then simply chop it into discs. Simple round biscuits with very little fuss or tidying up afterwards!

Teeny tiny speculoos

Teeny tiny speculoos

This recipe was enough to make at least 12-16 large biscuits and a multitude of mini speculoos biscuits too. (Sorry I shovelled them into my face so fast I didn’t get a chance to count how many I actually produced!)

Speculoos selection

Speculoos selection

I absolutely love these speculoos biscuits. The thicker the biscuit the more chewy they are. The blend of spices is full and comforting, which the added sweetness of the treacle makes it my perfect winter bake.  In my haste to create Speculoos, I seem to have almost stumbled onto my own lebkuchen hybrid. The biscuits have a crispy sugar coating (without the need for any icing) and a chewy rich centre. Even the mini speculoos have a great snap and chew to them.  Speculoos biscuits freeze extremely well too so you can reveal wonderfully festive biscuits at any time of the day or night when friends or family call round.

Spectacular Speculoos

Tme for tea – Spectacular Speculoos

I plan on making my spectacular speculoos again very soon. Maybe for bonfire night and also when I perfect the recipe for rolling, I’m going to make speculoos baubles to adorn my Christmas tree with!

One speculoos or two?

One speculoos or two?

Things I used to make Spectacular Speculoos Biscuits

Prep: less than 10 minutes (if you have ground spices to hand , it will take a bit longer if you’re grinding them yourself)

Chill time: 15 -30 minutes

Bake time: 10-12 minutes

Makes: lots of spectular speculoos! (Approx 20 biscuits- more if you make mini ones too)

  • 110g margarine (is you want to use a biscuit gun marg will help!) or butter (if you want to roll them out)
  • 250g caster sugar
  • 2 tbs cinnamon
  • 1tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp ground cassis bark (optional)
  • 1/4 tsp ground star anise
  • 1/4 tsp rock salt
  • 1/4 tsp white pepper
  • 1/4 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/4 tsp bicarbonate of soda

Beat it all together until fluffy then beat it

  • 1 egg
  • 1 dessertspoon black treacle (molasses)
  • 1and a half tsp vanilla paste/extract
  • 300g plain flour

Pipe biscuits and refrigerate for 15 -30 minutes or chill dough then roll and cut biscuits out

Place on greased and lined tray and bake at 190 degrees c for 10- 12 minutes until firm to touch

Let them cool (if you can!) and eat with a proper cup of tea.

They will keep in the freezer for a good month or so too if you want to save some for a rainy day,

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54. Hawaiian Haupai Pie – A Coconut Chocolate Cream Dream

Coconut curls and chocolate drizzle. Haupai Pie part deux

Haupai Hawaiian Coconut Pie

Having never visited Hawaii I have absolutely no idea what the traditional cake Hawaiian cake would be until I discovered Haupai Pie. I’ll never look back from this tropical chocolate, coconut cream dream pie.

The first slice of Haupai Pie

The first slice of Haupai Pie

Trying to decide on a birthday cake for my sister I put a call out for inspiration on twitter and Haupai Pie was suggested by the lovely @FoodandFrets. I knew instantly that this was the pie for me especially with my upcoming trip to @private_pie club which was to be held the amazing Quilliam Bros Teahouse (which is incidentally also my favourite shop to visit with their millions of teas brewed to perfection and spectacular peanut brownies). The theme of Private Pie club this month was ‘free from’. I interpreted this to mean free from meat but not free from calories.

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

Recipes vary for Haupai pie. Many require just an unspecified ‘pie crust’. Which is helpfully vague but also means I can do what I like best in the kitchen, and make it up as I go along. Sweet chocolate pastry pie crust it is then for me!

Pastry is not my forte. It’s no secret. I have heard that chocolate pastry is particularly difficult and delicate but who cares what the worriers tell you. Just plough on through and it’ll be fine. If I can make it I’m sure anyone can.

Butter me up

Butter me up

Infused with confidence, having churned my own butter recently, I set to work using my Homemade butter to make this challenging crust.

Rub rub run your flour

Rub rub run your flour

Rubbing together the flour, cocoa powder, icing sugar and homemade butter by hand means you’re more in control of the pastry and less likely to overwork it. (Not that I could honestly tell the difference between over our under worked pastry as they all taste pretty good to me.) I chose to use icing sugar rather than caster sugar to achieve a smoother pastry. Caster sugar, although finely ground, could be a little too course for this pastry  (Another helpful tip brought to you from the wisdom of Mary Berry!) It’s definitely not because I had ran out of caster sugar and only had icing sugar to hand…

Pastry starting to come together

Pastry starting to come together

An egg is used to enrich the pastry and bring the dry mixture together. I also added a splash of milk to get the pastry to a good rollable consistency. Once it starts to come together, tip it onto an icing sugared dusted surface and knead it lightly and pat it into a round.

A dark chocolate pastry ready for rolling

A dark chocolate pastry ready for rolling

Moving the pastry as little as possible is apparently the key to good pastry (and cold hands, which I have even in summer). Lightly rolling the pastry away from you, in one direction, turn the pastry 90 degrees clockwise, roll again and turn. Keep repeating until it’s about 5mm thin and big enough to line your tin.

A thin pastry rectangle

A thin pastry rectangle

The best tip I have is to trim off the excess pastry, making more of a round shape as you roll to help keep it all under control. It makes life much easier when trying to fling the pastry into your tin too. Also as the pastry has a high butter content, there’s no need to grease your tin. Hurrah! Another job saved.

Pastry envelope

Pastry envelope

My method is to fold the pastry like an envelope, into thirds and lift it into the middle of the tin. Then all you have to do is unfold the pastry and gently press it into all of the nooks and crannies of your tin (I chose a tart tin with a wavy edge for my main pie). If your pastry is extremely delicate you can press it using a piece of cut off pastry instead of your fingers to stop yourself from poking a hole in it.

Unfold your pastry into the tin

Unfold your pastry into the tin

Once the pastry has relaxed and is pressed tightly into the tin you can trim off the extra and save it for later. This recipe made enough pastry for 2 pies! So I made a bonus practice Haupai pie. You could freeze the raw pastry for another day if you prefer or make some tasty biscuits instead.

Trim your edges

Trim your edges

The pastry needs to chill in the fridge for at least 10 minutes before blind baking the case.

Trimmed and chilled pie case

Trimmed and chilled pie case

Before baking the chocolate pastry case prick the pastry all over with a fork to stop it bubbling up allowing you to fill it evenly later on.

Blind baking with kidney beans

Blind baking with kidney beans

I like to use crumpled up greaseproof paper to line the case and kidney beans to hold the pastry down during the blind bake. With my extra pastry I decided to attempt a fancy twisted pie crust…

Fancy twisted pie crust

Fancy twisted pie crust

However in reality the fancy pie crust was a bit over ambitious. It melted in the oven during the blind bake and collapsed into the case giving some lucky people an extra thick chocolate crust! To make sure the pie crust bakes evenly I pop the pie onto a preheated baking sheet. The pie needs to be blind baked for 15 minutes and then baked uncovered for a final 5 minutes until it’s fully cooked in the middle. Some of the crust did stick to the greaseproof paper but hey it doesn’t need to look pretty on the inside, it’s going to be covered in luscious chocolate and coconut pudding. (Please ignore the twisted pastry mess on the outside too.)

Not so fancy pie crust

Not so fancy pie crust

Whilst the pie crust is cooling you can then make the coconut custard/pudding mixture. This recipe seemed worryingly liquid filled to me.  I couldn’t imagine it ever thickening up to a custard consistency. I had visions of the runny custard seeping into the pastry and ruining the crisp base. No one wants a soggy bottomed tart. The recipe called for a lot of coconut milk, milk and sugar to be boiled together and allowed to thicken. I had some homemade dulce de leche that needed to be used up so I substituted half of the milk for this instead, which also helped to thicken the mixture. (But you could just use normal milk or condensed milk for an extra sugary kick if you prefer…)

Simmering and whisking coconut milk, dulce de leche

Simmering and whisking coconut milk, dulce de leche

I’ve never made a custard without eggs before, relying solely on corn flour to thicken the mixture. This seemed the perfect opportunity to use up the box of cornflour I had carefully carried through customs all the way back from Berlin recently too, believing it to be a German cake mix. Google translate revealed later that it’s just plain old cornflour that I could buy in any shop here…

This custard/pudding recipe screamed against all my baking instincts, which I had to suppress with all my might to stop myself throwing in the odd egg yolk or two. I’m pleased I ignored my supposed baking instincts and put my faith in the recipe.  Pouring the full volume of water mixed with cornflour into the coconut milk, I held my breath and whisked like mad…

This seems like a lot of water and cornflour to me...

This seems like a lot of water and cornflour to me…

Miraculously the custard thickened immediately after I poured to full amount of cornflour into the mix! Producing a gloriously thick and glossy custard.

Beautifully thick and glossy coconut custard

Beautifully thick and glossy coconut custard

The custard then needs to be divided in half to whisk chocolate into one half and dessicated coconut to the other, until you get a beautifully shiny chocolate custard and a wonderfully textured coconut pudding custard.

Chocolate custard

Chocolate custard

Coconut custard

Coconut custard

With your cooled chocolate and coconut custards at the ready, the rest of the Haupai Pie assembly is pretty straight forward. Pour the chocolate layer in first and spread evenly over the base, followed by a layer of coconut custard. As I was making two pies, I ran out of coconut custard for my second pie, but you get the gist of it… You could just make one really full pie instead if you prefer or have a much more chocolatey second pie, like me.

Chocolate custard filled chocolate pastry cases

Chocolate custard filled chocolate pastry cases

Whilst this is setting in the fridge, take the opportunity to whip up your double cream with a little caster sugar, until fluffy and light.

Followed by a generous layer of Coconut custard

Followed by a generous layer of Coconut custard

Spread a final thick layer of whipped cream evenly all over your pie and decorate with chocolate, or coconut or a combination of the two! With two pies to decorate I made one with chocolate buttons and another with homemade coconut curls and a milk chocolate drizzle.

The first slice of Haupai Pie - chocolate buttons make a quick decoration

The first slice of Haupai Pie – chocolate buttons make a quick decoration

I absolutely love Haupai Pie! I love the triple layered effect, with the dark chocolate pastry and custard contrasting with the mellow coconut custard and the white whipped cream! You can probably tell I have a bit of a coconut fascination, so this pie is right up my street.

Haupai Hawaiian Coconut Pie

Haupai Hawaiian Coconut Pie

The crisp chocolate base is the perfect partner to the smooth and creamy filling. Adding the extra dessicated coconut to the custard gives an added texture and interest to the pie too. And despite my crust slipping into the pie, I quite enjoyed the extra thick crust.  I could quite happily eat chocolate pastry every day. Who would have thought that this time last year I thought that I didn’t really like pastry or cream?! I’m so pleased I persevered and not only do I now like pastry and cream I can now say I really do LOVE it.

Coconut curls and chocolate drizzle. Haupai Pie part deux

Coconut curls and chocolate drizzle. Haupai Pie part deux

I was worried that I had prepared the pies too early as I made them on Monday to be served on Wednesday. I feared that the custard would make the pastry too wet. But lo and behold it was still perfectly crisp after 2 days. This pie definitely needs to be kept in the fridge and is probably eaten as soon as possible but rest assured it keeps very well for at least 3 days (if it lasts that long in your house!).

Haupai Pie mid devouring at Private Pie Club

Haupai Pie mid devouring at Private Pie Club

Things That I used to make me Haupai Pie

Chocolate Pastry Recipe

  • 90g icing sugar
  • 30g cocoa powder
  • 250g plain flour
  • 140g butter
  • 1 egg
  • a splash of milk
  1. Rub together ingredients dry ingredients and butter
  2. Add the egg (and milk if needed) to bring the pastry together
  3. Roll out to 5mm thickness and press into tin
  4. Cut to shape and prick with a fork all over
  5. Blind bake for 15 minutes at 180 degrees c.
  6. Bake uncovered for a further 5 minutes, until evenly baked.
  7. Allow to cool

Coconut and Chocolate Custard Fillings

  • 235ml milk (or 175ml dulce de leche and 50ml milk) (or 235ml condensed milk)
  • 1 can of coconut milk (400ml)
  • 200g white sugar

Heat milk and sugar until boiling and simmer for 5 minutes to thicken.

  • 235ml water
  • 65g cornflour
  1. Mix the cornflour and water until dissolved.
  2. Pour cornflour into the coconut milk
  3. Whisk over the heat until thickened (about 3 minutes)
  4. Take off the heat and divide the mixture in half
  • 210g chocolate (100g milk and 110g dark)
  • 40g dessicated coconut
  1. Whisk the chocolate into one half of the custard
  2. Whisk the dessicated coconut into the other half of the custard
  3. Allow to cool
  • 400ml Double cream
  • 40g caster sugar
  1. Whisk the double cream and sugar together until fluffy
  2. Pour chocolate custard into the pastry case
  3. Pour coconut custard into the pastry case
  4. Top with whipped cream
  5. Decorate with chocolate/coconut (or anything else you like)
  6. Enjoy!
Eat with a big spoon

Eat with a big spoon

How to churn your own Butter and make Buttermilk – Back to Basics

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Homemade soda bread and butter at the ready!

Homemade Butter

Homemade Butter

Not wanting to let any food go to waste I realised I had a pot of double cream sitting in the fridge almost ready to be thrown away. So what to do with left over cream?? Why not teach myself how to churn butter at home?

Bread and butter. The perfect combination

Bread and butter. The perfect combination

Having a kitchenaid stand mixer makes this so easy, however I know you can make your own butter by sloshing cream around in a jar too. One guy attached a sealed jar of cream to his very active toddlers back and as the child frolicked he churned butter as he went. Now that’s multi tasking.

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I didn’t employ any small children in the making of this butter. Rather I set my kitchenaid to work for less than 20 minutes and produced a patty of butter and a bowl of buttermilk. Magic.

There’s 6 clear stages in the butter development which is quite exciting to watch.  Starting with 350ml of double (or heavy) cream just whack it in your mixer with the beater attachment and let it go.

Double cream at the ready

Double cream at the ready

As it’s quite liquid to start with I gradually increased the speed working my way up to high and left it running whilst I made myself a cup of tea and treat Super Hans to a dollop of leftover cream. I could then marvel at the wonder of butter making, stopping only to sip my tea and take photos.

If you start off too high the liquid will escape from the bowl and not end up in your butter. I want to maximise my butter intake so slow and steady it goes. The cream will thicken as it fluffs up with air.

Stage 1: Bubbly Cream

Stage 1: Bubbly Cream

Stage 1. White bubbly cream.

Whipped cream! Keep going

Whipped cream! Keep going

Stage 2. Thick whipped cream. Delicious on scones but not what we’re looking for.

Not quite ready... starting to become yellow and thick

Not quite ready… starting to become yellow and thick

Stage 3. It’s getting exciting. The cream takes on a yellow hue and is very thick.

Starting to separate into butter and milk

Starting to separate into butter and milk

Stage 4. It starts to look a bit scrambled as the cream begins to separate into butter and milk. Don’t worry it’s meant to look a bit grainy!

Ready!

Ready! We have Butter!

Stage 5. WE HAVE BUTTER! And a beautiful buttermilk by product.  It separates fully into a lump of butter sloshing around the bowl with buttermilk. Take it easy at this stage as you’ll lose the precious buttermilk if you beat the butter too vigorously.  Once the butter comes together in a patty it’s ready to drain.

Squish out the excess buttermilk

Squish out the excess buttermilk

Stage 6. Drain the buttermilk out of the bowl and save it for later. (This is a triumph. I’ve not been able to find real buttermilk in the shops so now I have genuine buttermilk to work with and make proper Soda Bread!) Squish the butter by hand to remove the excess milk and hey presto your butter is ready. You can also leave it drain in a sieve over a bowl.

And as if by magic we have Butter and Buttermilk

And as if by magic we have Butter and Buttermilk

Stage 7. Roll into a nice patty shape inside some greaseproof paper and pop it in the fridge to set. You could add flavourings at this stage too if you fancy, herbs, garlic, salt. As I’m going to use this in a pie crust I’m keeping mine pure and simple.

Butter me up

Butter me up

Before even starting the washing up I calculated the ratio of flour needed for the amount of buttermilk I had made (162ml of buttermilk to be exact) to whip up a quick soda bread!

Butter patty at the ready with Soda Bread for the oven

Butter patty at the ready with Soda Bread for the oven

I just threw all the flour back into the mixing bowl and made a half size loaf. I guessed just under half the amount of flour was needed. Now we have a full on snack from one pot of cream that was just going to be thrown in the bin. Using every single bit of the ingredient so nothing goes to waste. Economical and environmentally friendly baking. Now that’s my kind of cooking.

Homemade butter and soda bread!

Homemade butter and soda bread!

Things I used to make my butter

  • 350ml double or heavy cream (any amount would do, but the more cream you have the greater the amount of butter you will make with better value for your time and electricity bill…)
  • Kitchenaid (or you could shake it up in a jar or use a hand whisk if you’re feeling energetic)
  • You coud add herbs, garlic or salt to flavour your butter)

After 20 minutes of beating I made

53. Triple Layer Sachertorte – why have 1 layer when you can have 3?

Not one that I made earlier unfortunately but one hell of a triple layer Sachertorte in Berlin

Not one that I made earlier unfortunately but this is one hell of a triple layer Sachertorte that I ate in Berlin

What’s more indulgent and luxurious than a Sachertorte? Surely a triple layer Sachertorte beats them all hands down. Why have merely one layer when you can have three? The Berliners had the best idea and yes I stole it, nay, lovingly recreated it at home for my friend Adam’s 30th birthday present.

Oh dear it's all gone a bit wrong, but here's my SacHER torte. Check out that glossy ganache (and ignore my terrible chocolate icing skills...)

Oh dear it’s all gone a bit wrong, but here’s my SacHER torte. Check out that glossy ganache (and ignore my terrible chocolate icing skills…)

Sachertorte was invented in Vienna, Austria and although I’m still yet to visit the country I thoroughly enjoy it’s food. One of my very first around the world in 80 bakes, bakes was indeed a 4 foot pastry monster, also known as the Viennesse Apple Strudel.

I did another one... just one layer to see if I could get it right... shhh don't tell anyone

After all of that I had to make myself a one too … just one layer to see if I could get it right… shhh don’t tell anyone

A very rich and dense chocolate cake, two layers of Sachertorte are usually sandwiched together with apricot jam and chocolate ganache. But for this extra special version I made 3! Well it is a special birthday after all and I had been promising Adam a triple layer Sachertorte for sometime.

Here's a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

Here’s a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

It’s an almost flourless sponge, made mainly from almonds, so it can cope with a bit of handling (or slicing into more layers). It also benefits from a heavy layer of ganache to retain moisture in the sponge.

Melt the chocolate

Melt the chocolate

There’s a lot of real chocolate in this cake, so it’s as chocolately as it’s ever going to get, rather than just adding cocoa powder. This is the real deal. Using a bain marie is the best way to melt chocolate (in my opinion) without burning it. Melt the chocolate gently with a bowl suspended over a pan of boiling water.

Beat together the sugar and butter

Beat together the sugar and butter

Once the chocolate is melted, leave it to cool slightly whilst you beat together the butter and sugar until it’s light and fluffy.

The slightly cooled chocolate can then be beaten into the melted chocolate along with the vanilla extract.

Beat in the chocolate - sachertorte

Beat in the chocolate

Then whisk in the egg yolks one by one until the mixture is nice and thick.

Beat in the eggs - sachertorte

Beat in the eggs

The ground almonds and flour can then be introduced and folded into the chocolatey egg yolk mix.

Whisk egg whites

Whisk egg whites

If like me you have a stand mixer you can do a little cheat here. I used my hand held electric whisk to the egg whites to a fluffy state whilst I set my Kitchenaid to task whisking mix the chocolate and egg yolks together in a separate bowl. This helped to save a bit of time and energy on my part. Don’t worry if you don’t have a stand mixer however you could easily whisk your egg whites after you’ve finished the egg yolk mix.

The egg whites need to be whisked to incorporate as much air into them as possible as this cake doesn’t have any other raising agent to help it do the job. The whites should be whisked for about 2-3 mins at a slow speed until frothy and bubbly. Then increase the speed to high and continue to whisk for about 4-5 minutes, until the whites are stiff but not dry.

Fold into the egg whites

Fold the chocolate mix into the egg whites

Add a good dollop of the chocolate egg yolk mix to the egg whites and fold in gently to help loosen the mixture up. Then carefully spoon the rest of the chocolate mix into the egg whites and fold in, very gently ,to preserve as much air as possible in the mixture.

Pour into the tin

Pour into the tin

Once it’s all combined (and there’s no tell tale spots of egg whites floating about) the batter is good to go. Carefully pour the batter, (holding the bowl as close to the tin as possible so you don’t knock any of the air out of the mixture) into a greased and lined 9 inch round tin and smooth the surface down with a spatula, making sure there’s no holes or lumps. Bake the cake in the centre of your preheated oven at 180 degrees C for 40-45 minutes.

Baked Sachertorte

Baked Sachertorte

Once the cake is thoroughly cooked, you can tell this as a cocktail stick when inserted will come out clean, the cake will shrink back from the sides of the tin slightly and when pressed in the centre the cake will spring back. Leave it to cool in the tin slightly and then tip it out onto a wire cooling rack.

You may remember the Sachertorte from the Great British Bake Off technical challenge in series 2. Mary Berry insisted that you had to use the top of the cake so it had to be as flat as can be. I’m not that strict so I use the lovely flat bottom of the cake as my smooth top, although either end of the cake would be fine to use, as it was in fact rather flat.

Sliced in 3 layers

Sliced in 3 layers

The cake really needs to be entirely cold before you take a knife to it. I’ve learnt this lesson the hard way and broken many a cake cutting into it while it’s still warm too eager to start the layering process. It always ends in tears and much smaller cake than I envisioned. So patience my friend and a really sharp knife.

I find it easier to swivel the cake round and hold the knife in the same place to (attempt) to get an even slice. I find it easier to cut the top layer off first and work my way down. Using a palette knife to support the cake to carefully lift each layer off and pile them up on a plate.

Ganache Mixing

Ganache Mixing

While your slicing up your cake into 3 layers, pop the cream in a pan and heat  it to almost boiling point. Take it off the heat and add two thirds of the the broken dark chocolate. Keep stirring the ganache until the chocolate is fully melted and add the final third of the chocolate. Continue to stir until it’s glossy and smooth.

First layer all jammed up

First layer all jammed up

As this was a birthday present I bought a cake board to pile the cake onto. I sterilised the board with a little orange brandy, to get the party started. Taking the bottom layer (which technically was the top of the cake previously when it was baking in the tin…confusing?) I sat the sponge on top of a splodge of warm apricot jam on the cake board to hold it in place. The jam must be heated to make it extra runny and also to sterilise it, as you want your cake to keep well. 40 seconds in the microwave should do it, but don’t boil the jam!

Ganache Layer

Ganache Layer

Smear a generous coating of warm apricot jam onto the sponge, to act as a barrier against the ganache so it doesn’t seep too far into the sponge. Then add a nice layer of ganache and plop the next sponge layer on top. Repeat for the next 2 layers.

Glazed and stacked triple layer sachertorte

Glazed and stacked triple layer sachertorte

The final layer will need to be neat and tidy so pour the ganache all over the top of the cake and using a palette knife and gravity encourage the ganache to run down the side of the cake. You may need to even things up a little, holding the palette knife vertically and pressing it gently into the side of your cake, run the knife around the side of the cake to straighten up the edges.

Hairdryer at the ready

Hairdryer at the ready

The ganache may start to set before you want it to, so keep a hairdryer to hand (yes a hairdryer- I haven’t lost my mind honest) to heat the ganache a little and allow you to continue to work with it. You can always tip the cake slightly to let the ganache flow around the top of the cake.

Ganached and glossy

Ganached and glossy

Undoubtedly you will get ganache everywhere at this point, on your face, in your hair, up your arms and all over the kitchen, but that’s part of the fun. Keep some paper towels close by to mop up any spillages and to wipe excess chocolate off your palette knife. You’re also going to need a damp paper towel (or 10) to wipe the excess ganache off the cake board. Apparently it’s a really clever idea to put pieces of greaseproof paper under the sponge to catch the ganache which can then be disposed of later on. Or if your cake board is entirely flush to the cake (like mine), you could pop it on a wire cooling rack and let the ganache drip onto a plate underneath, ready to be used again, or eaten with a spoon (I’ll let you decide).

Sack the chef

Sack the chef

The pièce de résistance. The chocolate ‘Sacher’ signature. The name of this wonderful cakes creator. You need milk chocolate to contrast against the dark ganache, melted and in a piping bag. Or like me you may use a sandwich bag with the tip snipped off. You only have one attempt at this, unless you fancy re – ganaching your entire cake, so no pressure. I made a right hash of it (sorry Adam) as my piping/sandwich bag exploded half way through dripping unslightly chocolate onto the cake which then had to be incorporated into the signature.

oh dear it all went a bit wrong but here's my SacHERtorte...

Sack the Chef. Check out my very neat s – a and c

Well my signature is certainly distinctive. But on a positive note the ganache is extremely glossy and mostly smooth. Perhaps I should have stopped while I was ahead… Please note how nice and neat the ‘S’ ‘a’ and ‘c’ are. Maybe it’s a subliminal message to myself SacHER!

Triple Layer Sachertorte! Happy Birthday Adam!

Triple Layer Sachertorte! Happy Birthday Adam!

Anyways I’m sure your chocolate handwriting skills will far surpass mine. I’m assured that it tasted lovely despite how rustic it actually appeared…  I boxed it up and delivered it complete with sparkler candles to wish Adam a very happy 30th Birthday!

Cake delivery!

Cake delivery!

I wanted to try making a traditional one layer Sachertorte just to make sure I could definitely do it right, second time round and definitely not because I’m a greedy guts. I absolutely love this cake. It’s a moist sponge and improves (as most cakes do) when left for a day or two to cut it.

I did another one... just one layer to see if I could get it right... shhh don't tell anyone

I did another one… just one layer to see if I could get it right… shhh don’t tell anyone

I must admit that home made was actually more moist than the shop bought cake we sampled in Berlin. The apricot jam infuses the chocolate with a gorgeous fruity flavour, balancing out the slightly bitter dark chocolate ganache with the sweetness of the jam. The ganache is smooth and luxurious and means the sponge keeps really well.

Here's a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

Here’s a slice of my second attempt at Sachertorte (Just the one layer) but beautifully rich and moist!

One thing to note, if you store your cake in the fridge your ganache will lose it’s shine so it’s best to keep it at room temperature if you want to see it glisten in the birthday candle light. It’s a classic celebration cake that will be loved by everyone.

Things that I used to make my Triple Layered Sachertorte

The Cake

Preheat the oven to 180 degrees C
One greased and lined 9 inch round tin

  • 140g dark chocolate (at least 70% cocoa solids)
  • 140g butter
  • 115g caster sugar
  • ½ tsp vanilla extract
  • 5 eggs
  • 85g ground almonds
  • 55g plain flour

Bake for 40  minutes at 180 degrees C

The Ganache

  • 140g plain chocolate
  • 200ml double cream

The Filling

  • One jar of apricot jam, heated

The Writing

  • 25g melted milk chocolate

IMG_20130801_094101

52. Armenian Orange and Almond Cake (incidentally also Gluten Free)

Armenian Orange and Almond Cake

Armenian Orange and Almond Cake

This Armenian Orange and Almond cake almost screams health (in a rather pretty way). It contains 2 whole oranges! (yes that’s right the pith and peel and everything), no butter, a relatively small amount of sugar and a whole bunch of almonds. Of course almonds are full of minerals and vitamins (vitamin E and Bs) and healthy fats that you need to live a lovely life, so surely this is a cake that you should be eating as part of you balanced healthy lifestyle! Oh and I did I mention it’s also gluten free? No flour required so even better for those with gluten intolerances/allergies too.

A very moist slice of Armenian Orange and Almond Cake

A very moist slice of Armenian Orange and Almond Cake

We’re flying into the final 28 bakes of my aroundtheworldin80bakes adventure now and what a cake to take us up to bake 52. This recipe was very kindly given to me by a fantastic lady that I work with who is from Armenia. I asked if she had any traditional cake recipes that I could try as it’s another country that I’m still yet to visit and she produced this from her repertoire.

I Heart Cake. Do you?

I Heart Cake. Do you? You could win a lovely cake mould if so!

I lovingly recreated the handwritten recipe in my kitchen using a pretty heart shaped mould that Mustard Gifts sent me to try. Thank you very much! I love my heart shaped cake mould. Next on my list of things to try is a heart shaped jelly. Not only does it look pretty whole (part of me wanted to decorate it like a flower!) but when you cut yourself a nice wedge it comes out as a perfect heart shape. The cake will make 6 heart shaped slices or 12 finger shaped sliced (depends on how much you love your friends and family as to how big a slice you’d like to give them…) You could also win one of these gorgeous cake moulds worth £15! (Competition has now closed.)

My orangey bakey heart

My orangey bakey heart

I knew I had to bake this cake to take along with me to the Clandestine Cake Club gathering this week, at the Knit Studio at Blackfriars. Our theme this week was history. I thought the Armenian Orange Cake would be a great recipe for me to use, full of Armenian tradition and handed down to my friend through her family. It did not disappoint. I managed to work my through the entire cake collection sampling a wonderful array of cakes along the way. I love Cake Club!

Clandestine Cake Club Newcastle - History theme

A fine selection of cakes at our History themed Clandestine Cake Club Newcastle, at the Knit Studio, Blackfriars

One of my favourite things about this cake is that it’s really quick to make. Boiling the whole oranges is the most time consuming part of this entire cake. They need to be boiled for 2 hours, covered in water and with a  lid on the pan to help retain the heat. I boiled my oranges the day before so I was extra prepared.

Boil 2 whole oranges for 2 hours. Simple

Boil 2 whole oranges for 2 hours. Simple

Once the oranges have reached boiling point allow them to simmer on a low heat for the full 2 hours. The oranges smell amazing, and it floats around the house carried by the steam from the pan. Leave them to cool (so you don’t burn yourself) and then blend them up to a pulp.

Soft boiled oranges

Soft boiled oranges

They’re so soft and tender they pretty much fall apart in your hands. I used a stick blender to blitz mine into a thick smooth orange paste. You could also use a food processor.

Blitz the boiled oranges to a smooth paste

Blitz the boiled oranges to a smooth paste

Next thing is to basically whisk all of the eggs together with the sugar until frothy and a little air is incorporated. Then whisk in the ground almonds and baking powder. Then whisk in the orange paste. No fuss, just whisk the entire thing in one bowl. Even better there’s not a lot of washing up involved in this cake!

Whisking up all the eggs

Whisking up all the eggs and sugar

The cake batter doesn’t take long to whisk together. Whisk it until it is a beautifully smooth, thick and glossy. You will see the gorgeous orange flecks throughout the batter. It’s very easy to pour and spread into the shapely mould.

A thick, glossy smooth orange flecked batter. Easy to pour and spread into the shapely mould

A thick, glossy smooth orange flecked batter. Easy to pour and spread into the shapely mould

Once everything is fully incorporated simply pour it into your greased baking tin/mould and bake in a preheated oven for 30-45 minutes at 200 degrees C /400F

Thoroughly greased I Heart Cake Mould

Thoroughly greased I Heart Cake Mould

I like to use spray on cake release to grease my cake tins and having not had much success with silicon bakeware in the past I may have gone a tad overboard with the old grease spray here. The I Heart Cake mould worked like a dream, the cake baked evenly and not a single bit of the cake stuck to the mould. Success!

Ready for the oven

Ready for the oven on a pre heated baking tray

One way to ensure your silicon mould is supported and heated evenly I’ve found, is to pop it directly on to a baking tray that has been heated as the oven warms. This makes it even easier to lift the supple mould in and out of the oven and ensures the heat touches the mould evenly.

Fresh from the oven - Armenian Orange and Almond Cake

Fresh from the oven – Armenian Orange and Almond Cake

Now I did think when I read the recipe that 200 degrees C is rather a high temperature for a cake, normally a sponge with baking powder might bake at 180 C as a maximum. 200 C is more like a bread baking temperature which can take that kind of heat, however I wanted to follow the recipe to the letter. I was slightly alarmed to see how dark the cake had turned in the oven however it didn’t make the slightest bit of difference, it tasted perfect and was moist all the way through. Not a dry edge in sight, but just for peace of mind I might reduce the heat next time to 180 after the first 15 minutes of baking.

Cooling gently on a greaseproof covered cooling rack

Cooling gently on a greaseproof covered cooling rack

I left the cake to cool slightly in the mould to retain it’s shape and merely tipped it out onto a greaseproof covered wire cooling rack (to stop the cake marking or falling through the gaps). It’s quite a robust cake with all of the almonds in so it can take a bit of handling. The cake slid smoothly out of the mould and looked impressive before I even added a layer of icing to it.

A good layer of Orange blossom icing

A good layer of Orange Blossom Water sugar icing

I’ve never really been successful with making my own glaze icing and yet I continue to persevere. I decided to add a layer of icing to the cake to add a little more sweetness. I clearly got the measurements wrong (yet again when will I learn!) as the icing wouldn’t set despite being left over night!) so I ended up scraping it off and leaving the cake with the syrupy goodness from the icing seeping into every pore instead. This made one extremely moist cake. Similar to some of my other Arabic creations Baklava and Basboosa.

One orange blossom water syrup soaked Armenian Orange Cake

One orange blossom water syrup soaked Armenian Orange Cake

Icing sugar is probably not the best choice of decorative tool when dealing with a syrup soaked cake, however I wanted a quick white decoration to contrast with the golden sponge. Armed with a paper doily, icing sugar and my trusty tea strainer I placed the doily on the cake and dusted it liberally to ensure the cake got a good coating. I think its a brilliant (and cheap!) way to create an impressive decoration. I think I may be a little obsessed with this now as you can see with my Crack Pie stencilling

Armenian Orange and Almond Cake

Doily decorations all round – Armenian Orange and Almond Cake (ps. no one will notice the dent I put in the top of the cake when scrapping off the icing with a spoon will they…)

To continue the heart theme I sliced up some homemade candied orange peel into dinky heart shapes and placed one in the centre. As Mary Berry always says it’s good to decorate your cake with a little of what’s on the inside to give a hint of what it’s offering

Practice makes perfect - slicing candied peel into hearts

Practice makes perfect – slicing candied peel into hearts. No fingers were lost in this process

Armenian Orange cake is the most intensely orange cake I’ve ever tasted. Perfect if you like a fruity cake that’s not too sweet. The almonds give it a wonderful texture and the added sweetness from the icing lifts the slightly bitter tang of the orange peel.  An interesting cake with a healthy twist, it’s a wonderfully moist and light summery bake. The full oranges give the cake a whole other level of moisture and depth of flavour. Another cake that would be perfect with a strong cup of tea or an espresso. This is great cake for those who enjoy a good pound cake and who aren’t a great fan of buttercream icing. Although you could ice this in any which way you prefer if you’re a buttercream fan go for it. I heart all cake! Yum!

Armenian Orange and Almond Cake
A perfect piece of my heart - armenian orange and almond cake
Armenian Orange and Almond Cake

Armenian Orange and Almond Cake

Things that I used to make my Armenian Orange and Almond Cake

  • 2 oranges
  • 6 eggs
  • 230g sugar
  • 230g almonds
  • 1 tsp baking powder
  1. Boil the oranges for 2 hours
  2. Blend the soft oranges into a paste
  3. Whisk the eggs and sugar until frothy
  4. whisk in the almonds and baking powder
  5. Whisk in the orange paste until all is combined
  6. Bake for 30-45 minutes in a 9 inch tin at 200 degrees C or 400F

Icing

  • 150g icing sugar
  • 2 tbs orange blossom water
  • the zest of one orange
  • a little water to thin the icing if need

Mix it all together until smooth and thick. Pour over the cake.

*Or dust with icing sugar! The choice is all yours

 

That icing sugar sure disappears fast!

 

51. The Legendary Crack Pie (concocted the lazy way)

Legendary Crack Pie - no actual crack is involved in this baking process

Legendary Crack Pie – no actual crack is involved in this baking process

Crack Pie the most addictive pie you’re ever going to eat. It even sounds legendary before you even know what’s actually inside it. It hails from New York so apologies this is yet another American bake in my around the world adventures. But I’m sure you will understand why I just HAD to bake this. It was originally invented by Momofuku Milk Bar’s very talented pastry chefs and coined Crack Pie due to it’s extremely moreish quality.

A slice of gooey Crack Pie

A slice of gooey Crack Pie

I’ve been waiting for an excuse to bake this pie. This excuse came in the form of the Private Pie Club. The theme for this months Private Pie was Film Pie. I managed to shoehorn my Crack Pie in under the banner of ‘Fear and Loathing in Las Vegas’ as the most drug fuelled film I could think of , although with it’s final dusting of floral icing sugar the pie appears much more sweet and innocent than it’s name suggests… (If you like pie you should also come along to Private Pie club and meet other pie enthusiasts!)

Fully iced Crack Pie

Fully iced Crack Pie

The original epic recipe is merely concocted from a few store cupboard essentials. This means you will probably have all of the ingredients ready to hand to bake this pie. So what are you waiting for?? Get baking! Although there is a LOT of everything in it so you may need to invest in a few more eggs…

Blending sugar, salt and flour together the lazy way

Blending sugar, salt and flour together the lazy way

The homemade oat cookie base is well worth the extra effort of making a cookie just to crumble it up and reconstitute it into a pie crust. The pie in total consists of an entire block of butter, almost 500g of sugar (brown and white) 8 egg yolks and cream! This is a gloriously decadent pie for the hungry. It’s so popular I’ve heard that they sell for $45 a pop and are couriered across the states to feed the Crack Pie habit of the nation.

Beat in the butter

Beat in the butter and egg

To start with I got the method a bit backwards. Despite my lack of reading ability it turned out pretty well so you too can follow my lazy method. I forgot to cream the butter and sugar together and instead whacked all of the dry ingredients together into the mixer and beat them until crumbly.

Then beat in the butter and egg to make a thick cookie batter.

Splodge the cookie batter roughly onto a baking sheet and smooth down

Splodge the cookie batter roughly onto a baking sheet and smooth down

The best bit about baking this kind of cookie is it doesn’t need to be pretty and you don’t even have to bother rolling and cutting it out! Music to my lazy baking ears. Basically whack it all onto a greased baking sheet, press it down with your fingers and bake it for 20 minutes. Job done.

The baked cookie base

The baked cookie base

The rough cookie will be a lovely golden hue after 20 minutes in the oven at 160 degrees C. Technically you should let it cool down before crumbling up the cookie but I couldn’t wait.

Blend the crumbled cookie together with even more butter and sugar

Blend the crumbled cookie together with even more butter and sugar

All of the other recipes I’ve found instruct you to blitz up the cookie in a food processor, but frankly that involves unpacking my food processor from the jenga game that is my kitchen cupboard and even more washing up , so I didn’t bother. I threw the roughly crumbled cookie into my mixer and beat it into submission along with an additional 55g butter, 20g brown sugar and 1/2 tsp salt.

This is how the cookie crumbles

This is how the cookie crumbles

After a quick blitz with the mizer (I’m sure you could just use a spoon or an electric handwhisk if you’re feeling the strain) the cookie turn to glossy crumbs. Just moist enough to shape it into a pie crust in your 2 pie tins.

Cookie Pie Crusts

Cookie Pie Crusts

Divide the cookie crumbs into 2 and squash them into 2 pie tins giving a thin and even crust along the bottom of the tin and up the sides. If it’s not sticking you can always blend in a little more butter to moisten the crumbs. I used a 9 inch tart tin and an 8 inch round cake tin. It’s handy to use a tin with a loose bottom to help remove the pie when it’s ready for eating. But feel free to use a solid pie dish, it’ll all taste amazing anyway. Pop the crusts in the fridge to set.

Blend together your sugars

Starting the filling: Blend together your sugars and salt

Now here’s the bit where I ad lib even further from the original recipe. I admit the one store cupboard essential I don’t own is powdered milk. So I just left it out of the filling. I’m not sure what impact this had on the final flavour of the pie but to be honest I didn’t miss it. Looking for a substitute all things suggested just adding actual milk. A splash of milk and a dollop of speculoos butter later and we have one tasty Crack Pie!

Whisk into the sugar, the melted butter, double cream, vanilla, speculoos butter and a splosh of milk

Whisk into the sugar, the melted butter, double cream, vanilla, speculoos butter and a splosh of milk

I love the fact that you just have to keep adding to the one pot to make each stage of this pie. After blending together the white and brown sugar, all that’s left to do is to whisk in to the sugar the melted butter, the double cream, a splash of vanilla, a splosh of milk, and a dollop of speculoos butter. You don’t need to incorporate lots of air into this caramel custard so just whisk it until it’s smooth and everything is incorporated.

Pour the caramel custard into onto the cookie crusts

Pour the caramel custard into onto the cookie crusts

The caramel custard will be shiny and smooth taking on the hue of the brown sugar. Simply pour half of the custard onto each pie crust and bake for 15 minutes at 170 degrees C. Then turn down the oven to 160 and bake for a further 10 minutes. I baked both pies side by side, but the larger of the pies needed an extra 10 -15 minutes of solitary baking time. The pies are clearly cooked when golden all over and only a little jiggly (like a good custard tart should be!)

The just baked Crack Pie

The just baked Crack Pie

A good tip from Mary Berry to achieve an even bake is to place your pies onto a hot baking sheet. It also means your loose bottomed tin will keep it’s bottom when lifting it in and out of the oven (I have had issues in the past with my tart tin). Also if it leaks any butter (and let’s face it with all of the butter in this pie it’s going to ooze a little) you will save a lot of oven cleaning by having your pie on a baking sheet instead.

A pair of Crack Pies cooling

A pair of Crack Pies cooling

The filling will rise slightly whilst baking but maintains a lovely smooth and flat top. Once baked leave your Crack Pies to cool down in their tins. They will keep well for about a week in the fridge and I hear it tastes even better the longer it lasts… (if you can reserve yourself that is!). When I took that first bite of Crack Pie I actually ‘yummed’ out loud. In public! It’s so moist, the cookie crust almost disappears into the gooey caramel filling with the edges giving that much needed bite. It’s a perfect combination of smooth, sweet caramel and oaty crumble, with a hint of spice (from the speculoos) and a tang of salt. The slice quickly disappeared before my eyes and the whole pie was gone within minutes. Without doubt a wonderful sign of an excellent pie.

Extreme Close up of the Crack Pie. Check out that caramel custard

Extreme Close up of the Crack Pie. Check out that caramel custard

As this is a recipe for 2 Crack Pies, you could scale it back to make just the one. But I fear one will never be enough! If you have the ingredients you may as well make two and share with friends (if you like anyone enough to share your Crack Pie with them) or alternatively gorge yourself on all of the pie. (Please eat your Crack Pie responsibly) Or even more sensibly you could freeze your second Crack Pie for a special occasion. I have my Crack Pie resting carefully in the freezer, wrapped diligently in greaseproof paper and tin foil (still in it’s tin) to prevent freezerburn and   that distinctive ‘freezer flavour’ contamination. I literally can’t wait to defrost it.

How to decorate a Crack Pie?

How to dress a Crack Pie?

Now you don’t have to dress your Crack Pie, if you don’t want to. You could leave it naked as the day it was born if you prefer, but I wanted to make it look pretty (and hide a few of the little cracks that had appeared on the delicate crust in the process of forcibly removing it from the tin) Armed with a cake stencil, tea strainer and a box of icing sugar I liberally dusted on a floral pattern, covering the entire pie. It’s the first time I’ve ever managed to stencil anything successfully! Hurrah! Cue many self indulgent shots of stencilled Crack Pie…

The Fully Dressed Crack Pie

The Fully Dressed Crack Pie

Things that I used to make The Legendary Crack Pie 

Oat Cookie (for the crust)

  • 150g plain flour (2/3 cup plus 1 tablespoon)
  • 1g baking powder (1/8 teaspoon)
  • 1g Cream of tartar (1/8 teaspoon) – This should actually be bicarbonate of soda however I got the pots mixed up! It didn’t seem to do any harm so I will be using cream of tartar in the future.
  • 2g salt (1/4 teaspoon)
  • 115g softened butter (1/2 cup)
  • 60g dark brown sugar (1/3 cup )
  • 40g  caster sugar (3 tablespoons)

Step 1: Beat all of the above together until fully incorporated

  • 1 egg

Step 2: Beat in the egg

  • 90g oats (1 cup)

Step 3: Stir in the oats

Step 4: Spread onto greased baking tray and bake in preheated oven for 20 minutes at 160 degrees C (375F)

Pie Crust

Step 5: Crumble up the baked cookie and beat in

  • 55g butter (1/4 cup)
  • 20g brown sugar (1 and 1/2 tablespoons)
  • 1g salt (1/8 teaspoon)

Step 6: Split the crumbs in half and press firmly and evenly into 2 (approximately 9 inch) pie tins all over the base and up the sides to form a thin crust.  Pop the crusts in the fridge to set.

The Caramel Custard Filling

  • 270g caster sugar (1 and 1/2 cups)
  • 130g dark brown sugar (3/4 cup and a scant 3 tablespoons)
  • 1g salt (1/4 teaspoon)
  • (I left the milk powder out but if you want to put it in use 1/3 cup plus 1 teaspoon)
  • 113g melted butter  (1 cup)
  • 285ml double cream (3/4 cup)
  • 1 teaspoon vanilla extract
  • Splash of milk (to make up for the lack of milk powder)
  • 50g speculoos butter (to make up for the lack of milk powder – you could leave this out if you prefer or even use peanut butter instead)

Step 7: Whisk all of the above together

  • 8 egg yolks

Step 8: Whisk in the egg yolks one at a time until the mixture is smooth, shiny and thick

Step 9: Pour half of the caramel custard onto each pie crust

Step 10: Bake the pies side by side in a preheated oven on a hot baking sheet for 15 minutes at 17o degrees C (350F) then turn the oven down to 160 degrees C (325F) and bake for a further 10 minutes. When golden all over and only ever so slightly jiggly your Crack Pie is ready! 

Step 11:  Allow your pies to cool and dress with icing sugar. Then reward yourself for all of your efforts with a slab of pie. Enjoy!

*The Momofuku Recipe was published by the LA Times recently if you want to see it in all it’s glory