Tuesday, 14 June 2016

Vanilla Layer Cake with Mint and Lemon Buttercream

This is my first layer cake, and quite honestly, I'm impressed with myself! It is light, soft and melts in the mouth. And it incorporates one of my favourite combination of flavours:  lemon and mint. 

  1. 85 g unsalted butter
  2. 180 g flour
  3. 1 ½ tsp baking powder
  4. ½ tsp cinnamon
  5. ½ tsp salt
  6. 170 g powdered sugar
  7. I egg
  8. ½ c milk
  9. 1 tsp vanilla extract

  1. Preheat the oven to 180 degrees and line a 9-inch tin with baking paper.
  2. In a large bowl, sieve the flour, baking powder and salt. 
  3. In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
  4. Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
  5. Transfer the batter into the prepared tin.
  6. If you want to make a layer cake, evenly divide the batter into 4 cake tins. 
  7. Bake for 25-30 minutes. 
  8. Cool the cakes completely before frosting. 

For the buttercream:

  1. 200 g icing sugar
  2. 45 g unsalted butter
  3. 3 tbsp lemon juice
  4. 1/2 tsp peppermint extract
  5. 1/2 tsp milk
  1. In a large bowl, whisk together the butter and sugar until light and fluffy. 
  2. Add in the lemon juice and peppermint extract and beat well.
  3. If the buttercream is too stiff, add in the milk to loosen it up. 

Monday, 6 June 2016

Mango Tart

If you love mangoes, this dessert is for you. Buttery crust, with light vanilla pastry cream and fresh sweet mangoes. It's the perfect summer dessert, and it is super easy to make! I used the same crust from my Apple Pie recipe, you can take a look at it here: Apple Pie Crust Recipe.

  1. 3 egg yolks
  2. 30 g powdered sugar
  3. 2 tbsp flour
  4. 2 tbsp corn flour
  5. 300 g milk
  6. 1/2 tsp vanilla extract
  7. vanilla bean
  8. 2 large mangoes

  1. In a bowl, whisk together the egg yolks and sugar until they turn slightly pale.
  2. Add in sifted flour and corn flour into the egg yolks and whisk until smooth.
  3. In a saucepan, add the milk and the vanilla bean seeds. Bring the milk to a boil.
  4. Remove it from the heat just as it starts to foam.
  5. Pour the milk into the egg mixture, whisking constantly to prevent curdling.
  6. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly. Cook until it boils and thicken.
  7. Add in the vanilla extract and whisk.
  8. Pour the pastry cream into a clean bowl and wrap with plastic wrap, making sure the plastic touches the pastry cream.
  9. Let the Cream cool completely. Then pour in into the baked tart shell.
  10. Slice mango slices thinly and arrange them on top of the pastry cream.  

Thursday, 2 June 2016

Double Chocolate Brownies

There is no dessert more comforting than a fudgey, decadent chocolate brownie. It’s rich, it’s chewy, it’s fudgey, and it’s chocolaty, what’s not to love? And did I mention, everything goes into one saucepan, and that’s it? This is easily one of the easiest brownie recipes ever!

  1. 100 g unsalted butter
  2. 120 g sugar
  3. 2 eggs
  4. 1 tsp vanilla extract
  5. 1/4 tsp salt
  6. 1/4 baking powder
  7. 70 g flour
  8. 35 g unsweetened cocoa powder
  9. handful of dark chocolate chips

  1. Preheat the oven to 170 degrees. Line a square tin with parchment paper.
  2. Add the butter in a medium saucepan and heat over low heat until the butter has melted.
  3. Add in the sugar, eggs and vanilla extract and mix.
  4. Sieve in the flour, baking powder, salt and cocoa powder and mix well.
  5. Add in the chocolate chips.
  6. Transfer the batter into the prepared tin and bake for 20 minutes.

  1. Do not over mix the batter, as that will make the brownie cakey rather than fudgey.
  2. Do not over bake the brownie. The batter may look like it is undercooked, but just trust me and take it out at 20 minutes!