Magic cakes are a unique type of cake which form three distinct layers from one batter. They’re cooked at a lower temperature (150C/300F) which allows the layers to split out during baking. The base is a standard sponge, the middle forms a custard and the top is a Genoise sponge. These were studded with pistachios and had cherries on top, the with vanilla cream cheese frosting.
These cookies have a soft texture and are filled with nuts. They’re rolled twice in icing sugar- once while they’re still warm then again after they’ve cooled down. This creates a crunchy inner layer which melts, and a uniform outer layer of icing sugar.
Carrot cake is any cake made with… carrots. I’ve made carrot cake with pineapple, carrot cake cookies and carrot cake granola but I’ve never combined carrot cake and cheesecake… until now! These carrot cake bars have a carrot cake base, cheesecake swirled with carrot jam in the middle, then carrot crumble on top.
Chocolate, cherries and almonds in one neat package. Perfect for Valentines day and easy to down a couple without thinking. There are a couple of recipes for a glaze below, use one or the other (or half and half), but don’t try to use both on the same donut.
I’ve been loving some Toasted Nut Brulee Ooolong tea from Teavana recently. These chocolate cupcakes are inspired by this wonderful tea (please send more!) They have a custard filling, peanut butter frosting and a sprinkling of chopped nuts and are perfect with a cup of Oolong. Chocolate and peanut butter are something you have to be told about and would probably not think of pairing together, but like chocolate and chilli, they work really well together. I know a few people who love peanut butter so these didn’t last long.
Somewhere between a pecan pie and a caramel tart, a Bündner Nusstorte has a pastry shell filled with walnuts and caramel. The original recipe didn’t use butter for the pastry, but mine wouldn’t hold together with just an egg, so I added 100g when mixing in the food processor so it was more like a regular pie crust. The pastry’s quite sweet, so if you have any scraps you can cut shapes with a cookie cutter and cover them in white chocolate to make white chocolate sugar cookies.
Mince pies don’t always have to be in a pie. These slices are 60% mince pie (the mincemeat part) but also full of nuts, raisins and rum. The puff pastry makes them light and they’re quick to make too (as long as you buy the puff pastry pre-made). As an added bonus, you can make jam tarts with any leftover pastry.
October means Oktoberfest, and that means apple strudel! This is stuffed with rum, walnuts, raisins, sultanas and apples. Not wanting to waste anything, I even used the peelings to make apple crisps. I’ve made so much custard over the last year I think I’ve reached a level of custard making where I can pretty much wing it. This batch was cinnamon flavoured to compliment the strudel filling. Happy Oktoberfest!
Pears are in season and pair well with nuts. This filo pastry roll is similar to Greek Baklava – with layers of filo pastry stuffed with flaked almonds, ground almonds and honey, then apples and pears in the middle.
Ever wondered what a Fererro Rocher would look like inside-out? Wonder no more! These chocolate cookies are covered in toasted chopped pecans which gives them a soft centre and crunchy outer shell.