Apricot slice

A slice dense with apricot and coconut, delicious.

My admiration of Annabel Crabb is well established so I will not revisit it due to it bordering on embarrassing and inappropriate. But her first cookbook Special Delivery is fabulous. There are myriad recipes I have bookmarked but keep coming back time and time again to this apricot slice recipe. I’ve made it four times. FOUR.

Dense dense dense dried apricot goodness
Dense dense dense dried apricot goodness

Apricot slice
 
A wonderful cakey slice dense with dried apricots
Author:
Ingredients
For the slice
  • 200g dried apricots, finely diced
  • 125 g butter, melted
  • ¾ cup sugar
  • 1 cup desiccated coconut
  • 2 cups self-raising flour
  • ½ cup almonds, roughly chopped
  • ½ cup milk
For the icing
  • ½ cup icing sugar
  • 2-3 tbsp lemon juice
Instructions
For the cake
  1. Put the apricots in a bowl and cover with boiling water. Leave to seep for 30 minutes and then drain well
  2. Preheat the oven to 180C and line a 20x30cm slice tin (I tend to make it in a 20cm square tin because I like the slice quite high)
  3. Mix together the sugar, coconut, flour and almonds
  4. Mix together the apricots and the butter
  5. Mix dry with wet and then add the milk to loosen it all up
  6. Pour into your tin and bake for 30 minutes or so (a bit longer if doing in the smaller tin option)
  7. Leave to cool then ice, although I've been known to ice it hot because I can.not.wait.any.longer
For the icing
  1. Add the lemon juice bit by bit until you get a relatively thin paste, drizzle over the slice.

 

IMG_20160202_153305
Apricot slice with lemon icing

Onward!

Honey Pecan Cake

A wonderful light cake fragrant and sticky with honey and pecans

Possibly one of the best cakes I've ever made. Quite something.
Possibly one of the best cakes I’ve ever made. Quite something.

Possibly the best cake I have ever made and I think my dedication to cake is well established.

For a few weeks I’ve had a hankering for a honey-scented cake, similar to my quest for a decent honey ice-cream, even though ice-cream and my stomach don’t see eye-to-eye.

Honey pecan cake.
Honey pecan cake.

Food52’s Baking book delivered. Honey AND pecans, we were onto a winner.

There are steps, there are bowls, just work with it.

The caramel pecan base
The caramel pecan base

Food52 uses a 23cm round springform pan with baking paper that comes up above the join but this sounded like a doomed plan to me so I used a 20cm square tin, which I lined with one piece of baking paper with no joins in it whatsoever (so the caramel can’t escape)

Honey Pecan Cake
 
A stunning combination of honey and pecans in a delicate cake
Author:
Ingredients
For the topping
  • 2 tbsp butter
  • ¼ cup honey
  • pinch of salt
  • 1 cup pecan halves
For the cake
  • ½ cup pecans
  • 1 cup plain flour
  • 1 tsp baking powder
  • pinch salt
  • 3 eggs, separated
  • 110g butter
  • ½ cup caster sugar
  • ¼ cup honey
  • 1 tsp vanilla extract
  • ½ cup buttermilk
Instructions
  1. Preheat the oven to 175C and line your prefered pan
For the topping
  1. Melt the butter with the honey then pour over the bottom of the pan
  2. Evenly spread the pecans over it
For the cake
  1. Blitz the pecans into a flour, add to the plain flour and set aside
  2. Whisk the eggwhites to stiff peaks and set aside
  3. Cream the butter and sugar until pale
  4. Then add the egg yolks, then the honey, vanilla and buttermilk
  5. Gently stir in the flours
  6. Gently fold through the egg whites and then spoon into the pan over the pecans
  7. Bake for 35-40mins
  8. Let it cool a little then flip onto a serving platter
  9. It'd be divine with ice-cream or cream. Or both.

 

Onward!

Espresso brownies

I have just finished my (paid) work and am bracing for school home time. It’s been a mixed bag of a week which saw me in tears last night at the thought of making dinner AGAIN (#everyfuckingnight, I swear to God people, every.fucking.night). Sure, there may have been some hormones involved but let’s just put that day to bed.

These are on the front cover of Food52’s baking book from which I want to bake every single recipe. Hey, maybe that’s a challenge I can set myself? And are so very good.

You need a big baking pan – 33 x 45cm, 13 x 18 inch – so get onto that. You could of course just split the mixture between two smaller ones but as to what size they’d be don’t ask me because, well, numeral.

It makes a lot – 24 large brownies, 36 smaller ones. It uses eight eggs. EIGHT EGGS! When I started cooking as a kid and then with a fair amount of gusto as a teenager I’d show mum a recipe and without fail there’d be an exclamation about how many eggs were in it. Were eggs expensive back then? Was there some sort of price collusion in the 80s I was unaware of? Anyway, it uses eight eggs.

Now, even though in the recipe’s intro it talks about how this is the 35th version of  these brownies the recipe creator June Jacobs has created, I still didn’t follow it exactly. Just follow it exactly OK?

Espresso brownies.
Espresso brownies.

Espresso brownies
 
Rich, fudgey brownies with icing on top, as if that's even allowed.
Author:
Ingredients
Brownies
  • 3 cups lightly packed dark brown sugar
  • 225g unsalted butter, room temperature
  • 8 eggs (EIGHT eggs!)
  • 1 tbsp vanilla extract
  • pinch of salt
  • 1½ cups plain flour
  • ⅔ cup cocoa powder
  • 2 tbsp instant coffee powder (use a strong espresso kind)
  • 2 cups toasted nuts (I left these out, totally fine without it)
  • 2 cups choc chips
Icing
  • 1½ cups caster sugar
  • 2 tbsp instant espresso powder
  • ¼ cup cognac (I KNOW! Fancy like)
  • ¼ cup milk
  • 6 tbsp butter
  • 1 cup choc chips
Instructions
For the brownies
  1. Preheat the oven to 175C and butter the sheet pan
  2. In a mixer beat the butter and sugar together but you don't want it all fluffy - these are brownies remember, not a cake, you don't need a heap of air in the mix
  3. Add the eggs one at a time, scraping as you go
  4. Then add the vanilla and salt
  5. Mix the flour with the coffee and cocoa powder and nuts
  6. Add to the butter mixture
  7. Pour the batter into the pan and spread it out THEN sprinkle over the choc chips
  8. Swirl the choc chips in a bit (I ignored this and added them with the flour and all the choc chips sunk to the bottom, so yeah, maybe the recipe is right)
  9. Bake for 23½ minutes (don't you love the precision! I did mine for a bit longer because I didn't have the right sized tin and was winging it)
For the icing
  1. Combine everything except the chocolate in a saucepan and stir fairly constantly until it comes to the boil
  2. Let it boil for a a minute or two.
  3. Take off the heat, add the chocolate and stir until smooth
  4. Pour over the cooled brownies
  5. Drown your troubles.

 

Wholemeal apple and cinnamon muffins

School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.

But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.

The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.

I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?

Anyway, I made this Smitten Kitchen recipe the other day and three of the four of them ate them. Into high rotation they go!

Go well my friends, Term 4 awaits!

Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins
 
Fantastic muffins full of apple and cinnamon
Author:
Serves: 12
Ingredients
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 115g butter
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 granny smith apples, peeled, cored and diced
  • ¼ cup brown sugar - extra, for topping
Instructions
  1. Preheat oven to 220C and line a 12 cup muffin tray
  2. Mix all the dry ingredients together
  3. Cream the butter and the sugar
  4. Add the egg
  5. Add the buttermilk - it will probably curdle so don't fret
  6. Fold in the dry ingredients and then the apple until it's all just combined (it's a chunky batter)
  7. Put big heaping spoonfuls into the twelve muffin cups
  8. Sprinkle the extra brown sugar over the top
  9. Bake for 10 minutes then turn the heat down to 200C for a further 10 minutes
  10. Cool in the tin for 5 minutes or so and then turn out onto a cooling rack.
The inner workings. They have wholemeal flour in them, they're practically a health food.
The inner workings. They have wholemeal flour in them, they’re practically a health food.

Lamingtons

A fail safe and delicious recipe for the Australian icon, the lamington.

Related Posts Plugin for WordPress, Blogger...
Sponge, chocolate, coconut. What is not to love?
Sponge, chocolate, coconut. What is not to love?

There was a time in high school we did a lamington drive to raise money for some charity. The organisation we were helping has long left my head but the memory of buying six dozen lamingtons under false names and eating them all myself has not. (See also: bulimia.)

I have banned myself from buying the Woolworths lamington fingers purely because I KNOW I could eat the entire packet. In one sitting. I never have, but the knowledge that I COULD is enough.

This recipe comes from my kitchen bible – Allan Campion & Michele Curtis’s In The Kitchen. I refer to this cookbook more than any other and every single thing I’ve made from it has always worked and been delicious. I’m not sure it’s still in print but if you find a copy grab it.

This is fiddly and messy but totally worth it.

006

Lamingtons
 
An iconic Australian cake with sponge rolled in chocolate and coconut.
Author:
Ingredients
For the cake
  • 4 eggs
  • ½ cup caster sugar
  • ⅔ cup plain flour
For the icing
  • 3 cups icing sugar
  • ½ cup cocoa
  • ¾ cup water
  • 4 cups desiccated coconut
Instructions
  1. Preheat oven to 180C and line a lamington tin with greaseproof paper and then grease it and dust with flour
  2. Beat the eggs and caster sugar together until very thick and really pale in colour then gently fold in the flour (this is a sponge so go lightly, you don't want to knock out all that air you whipped into the eggs and sugar
  3. Pour into tin, smooth the batter and bake for about 10 minutes or until golden on top
  4. Cool in the tin for a few minutes then lift out and peel off the baking paper. Cool completely
For the icing
  1. Put the icing sugar, cocoa and water in a saucepan and bring to the boil, whisking well
  2. Reduce heat and simmer for a couple of minutes then remove from the heat and cool a little
  3. Now get ready to get messy.
  4. Set up a workstation with the cake cut into squares, then the chocolate sauce, then a wire rack and then a shallow dish holding the coconut and then another wire rack
  5. Dip the sponge in the chocolate until all covered - I use to forks to turn the cake over in the mixture - then put onto the wire rack to let any excess drip off
  6. Roll the pieces in the coconut then onto the final wire rack to dry
  7. Eat them all.

 

Onward!

 

Related Posts Plugin for WordPress, Blogger...