Laughter is, as this Marmite post demonstrates, very niche as to what may make each of us giggle. Clearly for me ice and sun and gooseberries are hilarious. Anyways, laughter is a social emotion which we use to maintain bonds so fingers crossed this has made you smile. What do you find hilarious? #gooseberry #laughter #biodynamics #nature #psychologist
🍫🍞 TRIPLE CHOC BABKA 🍞🍫
So sure the warmer weather lately does scream bbq BUT it’s also great for making bread so if anyone’s looking for a little baking project for the long weekend coming up, this filthy number NEEDS to be top of your list.
It’s big on chocolate, bold on flavour and has bucketfuls of yum. She’s my kinda gal. The below recipe makes two small-ish loaves. I say small, mostly because I manage to eat one of these on my own solo every time. No regrets.
Made up of a buttery vanilla spiked dough, smothered in a cocoa sugar butter, topped with choc chips and a chocolate crumb before being drowned in a chocolate and maple peanut butter glaze. You read that correct - a chocolate and maple peanut butter glaze. Holy moly.
To give it a go, you will need:
❤️🔥 Dough
125 ml Whole Milk (38 to 40C)
6g Active Dried Yeast
40g Caster Sugar
300g Strong White Bread Flour, sifted
6g Salt
1 Large Egg + 1 Yolk
1 tsp Vanilla Bean Powder/Paste
90 g Unsalted Butter, room temp
1 Egg, beaten for wash
❤️🔥 Filling
125g Unsalted Butter, room temp
125 g Light Soft Brown Sugar
20g Black Dutch Processed Cocoa, sifted
1/4 tsp Salt
75g Milk/Dark Choc Chips, roughly chopped
65 g Chocolate Biscuits (eg Oreo’s), coarsely ground
❤️🔥 Glaze
115 ml Whole Milk
90 ml Maple Syrup
60g Dark Chocolate
60 g Smooth Peanut Butter
50g Unsalted Butter, diced
1/4 tsp Salt
Will you fall in love? Yes. Will it make you mildly feral? Yes. Is it filthy? HELL YES 😏
You can find the method under the pinned comment below 🫶🏼
#chocolate #babka #chocolatebread #bread #carbs
🌍🍰 Around The World in 80 Cakes - Japanese Cheesecake 🍰🌍
In at number 12 on our slowly dwindling cake list, we head back over to Asia for a slice of their Japanese Cheesecake 🇯🇵
Featuring no biscuit base, nor topped with any fruity additions, a Japanese Cheesecake has an aerated, bouncy, souffle like texture. Incredibly light, not sweet and very shy on the flavour front. As someone who can’t stand anything remotely eggy tasting, the lack of additional flavour was a real downside 🙃
That being said, this has the foundations of a really great dessert and the base really could handle a punchy flavour (vanilla at a minimum, citrus zest absolutely, a grating of a spice could also work), as well as being a great mop for a fruity compote.
I had real troubles baking one of these years back (shoutout to any of you who can still remember the Cheesecake Chronicles 🫠) and it’s truly haunted me ever since. I read a lot of conflicting info about when it’s best to eat - some say it improves in texture overnight so left it to rest but did come back to a slightly deflated, wrinkly cake the next day, whilst others say it’s best eaten whilst still warm 🤷🏽♀️
For my take, including all the additionals I would include - you can find the recipe in my new book Around The World in 80 Cakes which is now available to pre-order (🔗👆🏽)
OR to give the online recipe I followed a go, you will need:
225 g Full Fat Cream Cheese
55 g Unsalted Butter
120 g Whole Milk
1 Vanilla Bean Paste (wasn’t in original recipe but I added anyway)
40 g Plain Flour, sifted
15 g Cornflour, sifted
Pinch of Salt
4 Large Eggs, separated
75 g Caster Sugar
Icing Sugar, to dust (again optional)
You can find the method under the pinned comment below or in my new book, out this September (yay!)
#aroundtheworldin80cakes #japanesecheesecake #cheesecake #japan #cake
🍓🍰 ROASTED RHUBARB & MIXED BERRY CREAM CAKE 🍰🍓
Yeah, I know. Here she goes again with yet ANOTHER cake. And whilst I could bare face lie to you and say I promise I will mix it up soon, I also think why fix what ain’t broke, ya know? 😏
Made up of a buttery rich, moist yet tender, lightly spiced cardamom sponge, bathed in a vanilla spiked sugar syrup. topped with a vanilla whipped mascarpone and sandwiched with layers of a roasted rhubarb and mixed summer berry compote. It’s unbelievably delicious and incredibly light, making it the perfect cake to make this Spring.
I’ve gone for a slab cake style, simply topped with raspberries and edges left bare but you can go all out with the piping on the sides or amend the recipe below to make it into a more traditional viccy sponge sort of set up.
Delicious, creamy and versatile, All Things Butter Unsalted is perfect for baking, cooking and spreading.
To give this a go, you will need:
❤️🔥 Sponge:
200 g All Things Butter Unsalted, room temp
100 ml Neutral Oil (e.g veg)
280 g Caster Sugar
3 Large Eggs
325 g Plain Flour, sifted
1 1/2 tsp Baking Powder, sifted
1/4 tsp Bicarbonate of Soda, sifted
Pinch of Sea Salt
3 Cardamom Pods, seeds finely ground
1 tsp Vanilla Bean Paste
110 g Buttermilk, room temp
❤️🔥Roasted Rhubarb & Berry Compote:
300 g Rhubarb
250 g Frozen Summer Berries
1 tbsp Cornflour
25 ml Golden Syrup
1 tbsp Grenadine Syrup, optional
❤️🔥Vanilla Soaking Syrup
150 ml Water
125 g Caster Sugar
1/2 tsp Vanilla Bean Paste
❤️🔥Vanilla Whipped Mascarpone
375 g Mascarpone, fridge temp
50 g Icing Sugar, sifted
2 tsp Vanilla Bean Paste
700 ml Double Cream, fridge temp
You can find the full method under the pinned comment below 👇🏽 and any questions, let me know ✨🫶🏼
#victoriasponge #creamcake #berrycake #sponge #cake
Incase you missed it - Around The World in 80 Cakes is now available for preorder, publishing this September in both UK/US 😬🥺
A little reminder to my UK friends of the 25% discount available at Waterstones with the code 80CAKES. All links to order (remember you pay nothing now, until the book ships in Sept!) are available in my bio 🫶🏼
Thank you SO much for the love, messages and excitement over the last few days - I’m so grateful for every single preorder. This has been a 3 year project (and counting 😛🙃) so I’m buzzing I can FINALLY start to share some snaps, snippets and videos of some of the recipes featured.
Here’s a little peek from when I was up to my eyeballs in recipe development, perfecting every single one until their filth factor was off the charts. You’ll find lots from the series included, plus plenty new ones, like:
1. Tonka, Pistachio & Raspberry Swedish Prinsesstårta
2. Almond & Strawberry Dutch Slagroomtaart
3. West African Lime Cake (aka Keke) with a Peanut & Lime Crumb
4. Brown Butter Chocolate Fondant w Whipped Honeycomb Mascarpone
5. Cardamom & Raspberry Finnish Runeberg Torte
6. British Lemon Drizzle with a Ginger & Lime Crumb
7. Chocolate & Mango Balkan Ledene Kocke
8. Lavender & Orange Medovik
9. Hands down, quite possibly the best New York Baked Cheesecake I’ve ever had in my life. Simple, classic, no fuss & no frills.
All recipes featured are new, reworked and perfected - wirh plenty of beginner recipes included for those new to baking, plus a whole host of advanced recipes for those wanting a challenge.
Next Around the World is coming soon, let’s get cracking with finishing the series!
#cake #aroundtheworldin80cakes #baking #recipes #cookbooks
With rhubarb officially in season, we’re leaning into its color and flavor. Here’s a roundup of pink-hued bakes that caught our eye. #f52community
1. Upside-down Rhubarb Cake with Ginger, Cardamom & Lemon Zest by @sourdoughbagels
2. Rhubarb Custard Pie by @bens_onlypans
3. Tonka Bean, Coconut & Strawberry Jelly Tart by @rubybhogal
4. Rhubarb & Chai Spiced Hot Cross Buns by @monamoloko
5. Rhubarb Frangipane Galette With Spelt Crust by @nea_arentzen on @food52
6. Rhubarb & Almond Cakes by @cissydifford
7. Rhubarb Cake by @mainlybreakfast
8. Rhubarb Upside-down Cake by @eatsbyellaa
9. Rhubarb Bun & Rhubarb Danish by @tarnbakery_
10. Rhubarb Cake by @sophiapelizzoli
11. Rhubarb Pound Cake by @bonjour.bean
