Tuesday, 29 May 2012

Chocolate walnut cake

My grandmother, Bubi's signature cake.

Monday, 28 May 2012

something for my van perhaps?

Summer weekend with JayZ and Bocconotti

Not ice cream but it was my extravagant Sunday lunch. I am in love with JayZ and Kanye at the moment ever since I saw them last week. They are all I am listening to so this week might be a tribute to them. 


Followed by some cake...

Then by some more cake...

 I learnt how to do these at L'Anima, Liverpool Street. They are called Bocconotti and they are from Calabria. They are these delicious almond tartlets and I filled mine with some cooked rhubarb but I think you could fill them with pretty much anything.
Not bad with some homemade vanilla ice cream

Wednesday, 16 May 2012

Dulce de Leche

I first had this with some pancakes in Madrid in my favourite restaurant called Lateral.

1 tin of condensed milk (approx. 400ml)
  • Heat oven to 220 degrees and pour the condensed milk into a small baking tin and cover the top with tin foil. Then put this into larger baking tray and make a bain-marie by pouring in hot water till it reaches half way up the smaller condense milk filled tin. 
  • Leave to bake for about 1hour and then check to see if the colour is a lovely caramel. Keep baking until to reaches this and then use it for whatever you want. Ice cream, pancakes, toast...

best chocy: FACT

VALRHONA 70% dark chocolate is a winner for anything. This is what I use to make chocolate sauce and chocolate ice cream. The depth of flavour here is off the chain. And yes you do need a 3kg bag, obviously.


poached peaches in prosecco and lavender

These are for my food photo shoot on Friday and add a spin on the classic Peach Melba.

1 tin of good quality tinned peaches or 2 large ripe peaches
2 tsp of lavander
300ml prosecco


  • Simmer your peeled peaches sliced into halves in a saucepan with the prosecco and lavender for about 15 minutes. Leave to cool and then in the fridge for a couple of hours.
  • Cut into segments and eat with vanilla ice cream or they go perfectly with a Peach Melba.

Azealia Vs Madeleines

I remember getting these lil' cakes when I was lil' and there was something so cute about them. I was reminded of them again when I worked at Tom Atkins kitchen for a week and they made a rainbow of colours with them. They even made a pink one out of rhubarb juice. I've gone simple but you could put chocolate, raspberries, cinnamon, nuts....

I just heard this Azealia Banks song called Jumanji :

3 eggs
130 caster sugar
30ml honey (you could use a lavender or orange blossom)
50ml whole milk
100g butter
200g plain flour
10g baking powder
zest of 1 lemon
1 vanilla pod

  • In an electric mixer cream the eggs and sugar on a fast speed for about 10-15 mins
  • Whilst this is mixing dissolve your honey, milk and butter and bring to about 40 degrees and then very slowly add to the eggy batter till all is mixed in.
  • Next, slowly add the remaining four ingredients which you need to mix together before. When everything is combined leave in a bowl in the fridge for at least a couple of hours or overnight.
  • Set your oven at 190 degrees and fill your madeleine mould with the cooled batter, making sure you fill them just under the brim. Bake for 5 minutes then turn off oven for 1 minute so that they get their signature bump. Turn the oven back on to 160 for a further 5 minutes and leave to cool.

Monday, 14 May 2012

Sign up to my blog and win one of my delicious homemade cakes this FRIDAY

Just type in you email address on the feedburner link on the right and accept the email. The lucky winner will be announced this Friday morning. Good luck and who knows Christmas may come early to you.

I shall be making it to order so whatever your favourite cake I will endeavour to make it for you. Check out the rest of the blog to see if you like anything that I have already made.

The Nina van is on it's way to you very soon...

My ice cream and cake van is almost ready and is just having the finishing touches before it's launch party. In the meantime here is a ridiculous Monday morning song. These are some kick ass moves that you cannot teach, Mayer Hawthorne: a long time

Friday, 11 May 2012

Ningella's chocolate cheesecake

I found this in Nigella's book "Feast" and its got a section dedicated to chocolate cake. I don't make chocolate cheesecake that often as I prefer the traditional sort normally but for this I could make an exception. Jai Paul: Jasmine for this little cakey. 

For the base
65g digestive biscuits
30g butter
1 teaspoon cocoa powder
For the cake
100g dark chocolate
 250g cream cheese
90g caster sugar
2 whole eggs
1 egg yolk
75g soured cream
1/2 teaspoon cocoa powder, dissolved 1 tablespoon hot water

  • In a food processor blend the ingredients for the base until everything is mixed in and spread onto a spring form cake tin that has been buttered and lined with baking parchment.
  • Leave the tin in the fridge and turn the oven to 180 degrees.
  • Melt dark chocolate in a bain-marie and then leave to cool a while.
  • Whip the cream cheese in an electric mixer and then add the sugar until combined. Slowly add the eggs and yolk and turn to a high speed. Then add the soured cream and cocoa powder and finally the chocolate.
  • When all mixed together use a spatula to scrap into the cooled cake tin. Cover the sides and bottom of the tin with cling film followed by tin foil. Place onto a baking tray filled with water that rises about half way up the sides of the tin. Now put in the oven for about 35 minutes, but check at about 30. It will be ready if a skewer inserted comes out clean. Then leave to cool and store in the fridge for 2 hours.
  • Serve with homemade meringue if you like.

One more chocolate cake

Quite a ridiculous ganache don't you think?


a perfect Meringue

You can add any extra ingredients such as nuts, cinnamon, chocolate shavings...the list in almost endless. This is a great way to use up any egg whites you have left over.

100g egg whites
100g caster sugar

  • In an electric mixer with a very dry, clean bowl whisk your whites on a medium speed. 
  • Put your sugar onto a tray in a 110 degree oven for about 10 minutes. Then when the sugar is warmed slowly add to the whites and turn to a fast whisking speed for about 10-15 mins. You know when your meringues are ready when you hold the bowl over your head and nothing falls out. 
  • Next, spoon large dollops onto a baking tray in the 110 degree oven for about 2 hours. Then leave in a warm, dry place over night.
  • Lastly, this is how to eat them!

Thursday, 10 May 2012

Wonderful Wolseley Brekkie

I've mentioned the Wolseley before but this lil' brekkie is perfection. Warning though as they stop serving the pancakes after 12, or summin' ridiculous like that.


Grace's Nobu Chocolate Bomb

Cheers Grace for sending me this. This lady knows how to take a photo, I totally get the vibe and I want to book a table just to experience this dessert.




Ottolenghi's Carrot cake with Stella and the family stone

I love chocolate cake but some people just love carrot cake, like my mate Stella. I went old old school and was in the mood for some Sly and The Family Stone: a family affair 

Serves 6-8
160 plain flour
½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves (I used nutmeg)
  • 1 large free-range egg
  • 1 free-range egg yolk
  • 200g sunflower oil
  • 270g caster sugar
  • 170g carrot, roughly grated
  • 2 free-range egg whites
  • a pinch of salt

  • Icing
  • 175g cream cheese, at room temperature
  • 70g unsalted butter
  • 35g icing sugar
  • 25g honey

  • Preheat the oven to 170 degrees and grease a 20cm springform cake tin and line the base with baking parchment.
  • Sift together the flour, baking powder, bicarbonate of soda and spices. Lightly whisk the whole egg and the egg yolk.
  • Put the sunflower oil and caster sugar in the bowl of an electric mixer with the beater attachment and beat for about a minute on a medium speed. On a low speed slowly add the beaten egg. Then add the sifted dry ingredients. Don't over mix it. 
  • Transfer the mixture to a large bowl. Wash and dry the mixer bowl. It needs to be totally clean and dry. Then put in the whites and salt and whisk on a high speed until the form firm peaks. Gently fold the whites into the carrot mix.
  • Pour the cake batter into the cake tin and bake for about 1 hour. If you insert a skewer it should come out clean.
  • Leave it to cool completely.
  • To make the icing, beat the cream cheese in a mixer until light and smooth. Remove from the mixer. Then beat the butter, icing sugar and money in the mixer until light and airy. Fold together the cheese and butter mixes. Spread this in waves onto of the cake and if you have some walnuts then that would be great sprinkled on top.

Wednesday, 9 May 2012

Almond Apple Antonina cake

A lovely little cake to get you through this dismal rain. I listened to an old favourite of mine from my holiday with my mate Scarlett. Childish Gambino: do ya like

3-4 apples (peeled and sliced)
small tsp cinnamon powder
shavings of nutmeg
2 tbsp caster sugar
1 tbsp lemon juice
4 eggs
140g caster sugar
162g ground almonds
small tsp almond extract


  • Put the first five ingredients in a saucepan and simmer on a low heat until the apple slices are nice and soft. Leave to cool.
  • Using an electric mixer whisk the eggs and sugar until the mixture has doubled in size. Slowly add the almond flour on a slower whisking speed and then add your almond extract.
  • Scrap the cake batter into a already buttered cake tin with baking parchment and place you slices of apples around the cake. They will sink in and make sure you leave the syrup that is left over to drizzle over the cake.
  • This goes straight into a 180 degree oven for about 40minutes. Poke a skewer in to check and if it comes out clean it is ready to serve.
  • Eat with a generous dollop of creme fresh on top.

Nigella's Churros con chocolate

Easy, yummy, doughnutty churros with a rich chocolate sauce. They're not Nigella's, they're mine. 

for the churros:
50g caster sugar
2 tablespoons of cinnamon powder
125g plain flour
1 teaspoon baking powder
1 tablespoon olive oil
250ml boiled water
approximately 500ml vegetable oil for deep frying

for the chocolate sauce (This is my take on the sauce as Nigella's was too gooey for me. I prefer a more silky rich texture):
60g dark chocolate
60g milk chocolate
150ml double cream

  • Mix the sugar and cinnamon for the churros in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
  • Warm the double cream in a pan on a medium heat and when hot pour over the chocolate and mix until all the chocolate has melted. Set that aside for later in a nice dipping bowl..
  • To make the churros, put the flour into a bowl and stir in the baking powder then beat in the olive oil and 250ml freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.
  • Heat the oil for frying in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170°C. Keep a watchful eye on your hot oil pan at all times.
  • When you are ready, load up a piping bag with a large star-shaped nozzle (8mm) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm) of dough into the hot oil, snipping them off with a pair of scissors as you go.
  • Cook about 3 or 4 at a time and, once they turn a rich golden brown, fish them out of the oil with a slotted spoon or spatula or with tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, transfer them, after blotting with kitchen roll, to a parchment-lined baking sheet and hold in a low oven (100°C/gas mark ¼). Even if you let them sit out of the oven, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.
  • Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering, just before serving.

Caramel even has a cupcake

Notting Hill's Caramel selling a massive cupcake...good one!


Pierre Herme Paris ♥ macaroons

Visit http://www.pierreherme.com/ and this store is in Belgravia, 13 Lowndes Street, SW1X


Tuesday, 8 May 2012

Lemon and pine nuts polenta cake from Nigella

I have made this cake a few times and its a nice change if you wanted something other than chocolate, not quite sure when that would be but Nigella has a nice take on a simple lemon drizzle cake.

I have put it with one of my favourite bands Totally Enormous Extinct Dinosaurs (TEED) : Tapes and Money http://www.youtube.com/watch?v=9FDpMETfCaI 

This track takes maybe two goes and then you are hooked.


for the cake:
200g soft unsalted butter, plus some for greasing
200g caster sugar
200g ground almonds
100g fine polenta/cornmeal
1 1⁄2 teaspoons baking powder (gluten-free if required)
3 eggs
zest 2 lemons (save the juice for the syrup, below)
50g pine nuts
for the syrup:
juice 2 lemons
125g icing sugar
1 x 23cm springform or other round cake tin


Serves: 10

  • Line the base of your cake tin with baking parchment and grease its sides lightly with butter.
  • Preheat the oven to 180°C/gas mark 4.
  • Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
  • Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
  • Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared tin and sprinkle over the pine nuts. Bake in the oven for about 40 minutes.
  • It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.
  • Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
  • Once the icing sugar’s dissolved into the juice, you’re done.
  • Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its tin.

A secret walk to the Senequier bakery

This is one of my favourite places on the planet and is in the heart of St Tropez harbour.

I went at Easter to see where they make their famous pastries and I met with the chef who showed me their secret kitchen where they make one of their most special cakes, La Tarte Tropezienne. 

This is their kitchen where they make 150 pain au chocolat a day during the summer.

This machine rolls out the pastry dough.

These are the pain au chocolat before they are folded.

After the kitchen we headed straight to the shop.

La Tarte Tropezienne

These were hot from the oven and were seriously the best I've ever eaten.
They also make this delicious nougat in the bakery and again the recipe is top secret.