This is my first attempt at using rapadura sugar in a recipe. The flavour is certainly much nicer than normal white sugar (it reminded me of eating bonfire toffee on Guy Fawkes Night). The slice freezes well and is great for school lunch boxes or a treat with a cup of tea. Continue reading
I love all things sweet, as evidenced by the size of the dessert tag for this blog. Unfortunately my grumpiness from my current state of broken sleep is not helped by blood sugar spikes and dips, so I’m going to attempt to eat a little healthier. I’m easing into my new regime slowly – I’m still making biscuits, but they’ve got more of the good stuff in them. Continue reading
In the realm of Bellini/ thermal cooker recipes, the following recipe could be considered a cousin of the 30 second orange cake (as the whole lemon is used, skin and all). It’s another David Lebowitz recipe and easily converts to the thermal cooker. The silky lemon topping is divine and its bitterness contrasts beautifully with the rich brittle crust. The original recipe is here. I have made minor changes to the method, which is suitable for making in the Bellini or any other thermal cooker (e.g. Thermomix, ThermoChef, HotMixPro, ThermoBlend etc).
- 140g plain flour
- 50g white sugar
- pinch of salt
- 115g butter
- 1/2 tsp vanilla extract
- 1 lemon (approx 180g)
- 200g white sugar
- 3 tablespoons (45g) lemon juice
- 3 large eggs
- 4 teaspoons corn flour
- pinch of salt
- 45g butter
1. Preheat the oven to 180C.
3. Add 115g butter to the jug. Cook at 100C, Sp2 for 1min 30 sec.
5. Dollop the crust mixture into the lined lamington tin. Use your fingers to push it flat, making sure it goes all the way to the edges. It’s very thin and seems to barely cover the tin, but this is correct.
6. Put the pan in the oven and bake for about 25mins or until golden brown. While it is baking, make the lemon topping.
7. Add the 45g of butter to the jug. Cook on Sp2, 100C for 2 min.
8. Cut off the thicker skin on the top and bottom of the lemon. Cut the lemon into quarters. Remove any visible seeds. Add to the jug (n.b. in the picture below, there’s no butter in this jug because I forgot to melt it before doing the lemons. So just pretend it’s there).
9. Chop the lemons on Sp8 for 8 sec. Scrape down.
10. Add eggs and mix at Sp1, 37C for 1 min (this will warm your eggs to room temp. If you are organised and actually had them at room temp, then you can skip this step and add them with all the other ingredients in Step 10).
11. Add all the other lemon topping ingredients. Blitz on Sp7 for 15 sec then Sp9 for 15 sec. The mixture should be almost smooth.
12. When the crust is cooked, remove it from the oven and reduce the oven temperature to 150C. Pour the lemon topping onto the hot crust and place it back in the oven for 25 min (n.b. mine was ready at 18 min but I may have a hot oven as others reported that it took longer). Check if it is cooked by very gently shaking the pan: if the filling doesn’t jiggle, then it’s set.
13. Leave it to cool completely in the pan. Gently lift the baking paper and slide the slice onto a chopping board. Cut into squares and dust with icing sugar.
I discovered David Lebovitz’s writing and recipes last year whilst on an ice cream making binge. He is a pastry chef who lived and worked in the US for most of his life, before living the dream of every middle aged foodie and moving to Paris. His blog is both funny and droolworthy, with recipes ranging from chicken liver pate to Hooters-style onion rings.
This recipe was ripe for a conversion to thermal cookers, as it involves fine chopping and heating part of the batter as well as stirring all the ingredients together. And it makes you feel smugly self satisfied to do all this in one jug and make a mental count of the utensils that you don’t have to wash at the end of your cooking session. Continue reading
I have a lovely almond cream KitchenAid mixer that has languished in the cupboard since the Bellini moved in. B.B. (Before Bellini) I’d used my KitchenAid to whip up this dough, so I was keen to see how the Bellini would cope instead. My main difficulty in adapting the recipe was how to cream the butter and sugar together. I’m going to make this into a separate post as it took a bit of experimentation (that may be useful when baking other stuff).
I used my new IKEA mat to roll out the biscuit dough, and then wrap it up to rest in the fridge. Continue reading
I consider myself a hot cross bun purist (of sorts). They shouldn’t have chocolate chips, icing, or cranberries. They must have sultanas. And they certainly shouldn’t be eaten two weeks after Christmas. I’m willing to relax the rules a little to eat them a few weeks before Easter and to adapt this recipe from NotQuiteNigella, that uses honey and speculoos spices in the buns. I’m standing firm on the chocolate chips though.
My first problem (and deviation from the recipe) was the speculoos spices (more here about the quantities that NQN used for her spice mix). I had most of the spices but in whole form, not powdered. Continue reading
Actually, it’s a mandarin cake. Well, mandarin and chocolate. Look, it’s included here as inspired by the 30 second orange cake. It’s like one of those movies that’s ‘based on true events’.
My friend Sarah suggested this recipe to me when she saw that I’d tried my version of a recipe for a 30 second orange cake. It’s from Nigella Lawson’s Feast book, which is one that I don’t own. After trying this cake, it’s on my wish list though.
First attempt was with an actual orange. Continue reading