Special order this weekend for the new elected chairman of the dutch rowing association. Flavor of the day: a 4 layer cake, half chocolate, half vanilla, with mascarpone-whipped cream filling and cherries. Decorated with chocolate shavings. One big tasty cake !
I finally decided to make some savory cupcakes. To
me a cupcake is linked to sweet and the thought of making and eating savory
one, never had much appeal.
But the ones I found on Laura’s Bakery looked
very tempting, so I went for it. And I was not disappointed. Still found it
strange to put sugar in the batter, and you did taste the sweetness, but the
melted mozzarella had the upperhand.
Since the urge came rather suddenly, I had to
make the pesto for the topping.
24 mini cupcakes 100 g flour
3 g baking powder 25 g sugar
Pinch of salt
110 ml milk
40 ml olive oil
50 g mozzarella, cut into small pieces 25g pine nuts
Ingredients for the topping 100 grams unsalted butter
100 grams of cream cheese
1- 2 tablespoons green pesto
A few leaves of fresh basil
Salt and pepper
Preheat the oven to 180°. Line your
mini-cupcake pan with paper liners.
Sift the flour and baking powder into a bowl. Wisk and add the sugar and
the salt. In another bowl, mix the eggs, the milk and the olive
oil. Add the two mixtures together and mix until smooth.
Add the chopped mozzarella and the pine nuts. Scoop the batter in the
paper liners (three quarters full) and bake for approximately 12 minutes until
tender and golden brown.
While the cupcakes are in the oven you can make
the topping. Place the softened butter in a bowl and beat it
lightly. When the butter is light add the cream cheese in portions and mix
well. Add the pesto and some chopped fresh basil Season to your liking
with salt and pepper.
You can either pipe or spoon the topping unto your cooled minicupcakes. Garnish
with basil leaves and half a little cherry tomato.
2 tbsp pine nuts
25 g Parmesan cheese
1 clove of garlic
around 40 g
of basil leaves
6 tbsp extra virgin olive oil + extra for storage
Toast the pine
nuts in a frying pan without oil or butter for 3 minutes until golden. Cool
completely on a plate, otherwise the pesto too oily.
Grind the pine
nuts, cheese and garlic in a food fine.
Add the basil and
oil and grind briefly to pesto. Add salt and pepper.
Put the pesto, if
not using directly into a lean jar with a thin layer of oil. Unopened it will
keep upto two months. Opened, make sure you finish it within a week.
Carrot cake is not only one of my favourite cakes; it
is also the one cake that seems to please my brother. So when I wanted to bake
him a cake for his birthday, there was only one option. To keep things
interesting for me as well, I found a carrot cake recipe I hadn’t tried before.
Since it is another Hummingbird Bakery recipe, I was confident enough to make
it for the big day. This carrot cake has fresh root ginger in it, and you can
really taste the difference...
As we had the cake for dessert, I decided not to ice
it all over. I spread a cream cheese lemon icing between the layers and some on
top of the cake.
The recipe is for a 4 layer cake. I decided to make 2
cakes. The first one was eaten by the family. And the second will be served at
my brother’s work tomorrow. If that doesn’t tell me he liked it…
g peeled and finely grated carrots
2 tbsp peeled and grated root ginger
80 ml buttermilk
3 large eggs
g caster sugar (I used soft brown
500 g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
g pecans, chopped (I used walnuts)
Preheat the oven to 180° and line the 4 sandwich tins
with baking parchment.
Using a handheld electric whisk or a freestanding
electric mixer with the paddle attachment, mix together the carrots, root
ginger, buttermilk, vanilla extract, vegetable oil and sugar until all the
ingredients are well combined.
Sift together the flour, baking powder, bicarbonate of
soda, salt and ground spices, then slowly beat this into the egg and carrot
mixture, adding the dry ingredients in three batches. Mix well after each
addition, scraping down the sides of the bowl to pick to pick up any
ingredients that may have got stuck there. Stir in the chopped pecans and mix
the cake batter until it is smooth and even.
Divide the batter between the four prepared sandwich
tins and bake for approximately 30 minutes or until the top of each sponge
bounces back when lightly pressed. Allow the cakes to cool completely, on a
wire rack while you make the frosting.
Besides the carrot cake, there were some savoury minicupcakes and a leak-goat cheese pie:
Bananas are back with a second recipe. This one is
from the new Hummingbird Bakery book “Home Sweet Home. Being a true Hummingbird
fan, I have had it in my possession since the day it came out.
I replace the Brazil nuts by pecan nuts. Will definitely
redo the original recipe since the loaf was a big hit!
No recipe here for this lovely loaf. You’ll just have
to buy the book !
The banana brazil nut loaf is the second recipe from
this book I have tried. The first one was the lemon cake which I never tasted
since I made it for an order. I have been told it was gorgeous. So go on and buy Home Sweet Home.
Last Thursday I left work with a bagful of frozen
bananas. They were a gift from the chefs in canteen. The week before just
before the weekend, I had noticed some very ripe bananas on the stand. I made a
deal: freeze the bananas for me and I’ll bake you some goodies.
So on the first day of my extended weekend I started
by baking some cupcakes. I had a look at Alisa’s recipe for a banana cake
(Happy Gâteau, editions Marabout) and decided it could easily be used for
1 ½ ts
240 gr flour
170 gr sugar
1 tsp bicarbonate
¾ tsp baking powder
½ tsp salt
130 gr soft butter
Preheat oven to 180°C. Line a muffin tin with paper cupcake liners.
Mix the bananas and the crème fraîche, and then add
the eggs, lemon juice and vanilla. Set
In another bowl combine all dry ingredients. On medium
speed add the butter one piece at the time and half of the banana mixture. Mix
well at medium speed for about 2 minutes until the batter is smooth. Scrape
down the sides of the bowl and add the remaining banana mixture.
With the help of an ice cream scoop, divide the batter
in the cupcakes liners.
Bake for about 20 minutes.
These cupcakes are very smooth and tasty and the
combination with the left over Chocolate cream cheese in the freezer worked to