Vanilla Bean Panna Cotta

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Simple can be truly beautiful. Yes, I do love multi-layered and multi-textured desserts, but sometimes after a long hard day of work, I just want a bite of something simple, comforting and delicious. All it takes to creates this creamy and smooth chunk of heaven, is a combination of double cream, fragrant vanilla beans and sugar. No muss, no fuss.

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I took my first bite of panna cotta at one of my favourite Italian restaurants in London called Vapiano’s. I fell in love instantly – it was love at first bite. After my heavy pasta and pizza meal, it was so refreshing to eat something that had such simple, yet delectable flavours. The panna cotta was topped with a strawberry glaze. I do however prefer them with fresh strawberries, as I really enjoy the burst of berry flavour.

The majority of people I know, wait impatiently for the Indian mango season to arrive. The mangoes in India are true beauties in themselves. They can win anyone over. Atleast they always seem to win me over! Paired with mangoes and fresh strawberries, this dessert can become your power snack. This recipe does not contain a lot of sugar, which makes you feel less guilty about eating a sweet treat. I hope you enjoy this recipe🙂.

RECIPE (Inspired by the Le Cordon Bleu book – Patisserie and Baking Foundations)

Yeilds: six 120 ml ramekins

Prep time: 20 minutes

Ingredients

  • 600 ml heavy cream
  • 180 g icing sugar
  • 1 vanilla pod, or 1 and 1/2 tsp vanilla bean paste
  • 15 g powdered gelatine
  • 45 ml water, at room temperature
  •  Fresh mangoes and strawberries, to garnish

Method

  • Bring the cream, icing sugar and vanilla beans to a light boil in a saucepan.
  • Remove from heat, cover the saucepan and allow it to stand at room temperature for 15 minutes. This will allow the vanilla flavour to infuse within the cream.
  • Meanwhile, soak the gelatine in 45 ml of water.
  • Place the cream and vanilla back on heat, until it starts to steam. Then add in the soaked gelatine and stir until well dissolved.
  • Strain the mixture through a seive into a medium bowl, or a measuring jug.
  • Pour the mixture into six 120 ml ramekins and refrigerate until set.
  • Before unmolding, run the tip of a small knife around the edges. Then dip the ramekin into hot water for 20 seconds, and turn it over on a cold serving plate. Tap the ramekin firmly and shake it to release the panna cotta.

Peanut Butter, Chocolate Chunk & Oatmeal Cookies

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I still remember the excitement that kindled within me when I was first introduced to Chocolate Peanut Butter Cups. When I was a child, they were very rare to find where I lived in India, so as you can imagine, I was overjoyed to see them in front of my eyes. I had a smile plastered on my face the entire time that I was unwrapping that addictive chocolate. I’m sure that some of you can relate to this feeling.

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I fell in love with the pairing of sweet chocolate with salty peanut butter. It gave me the kind of satisfaction that was almost unmatchable to anything else that I had eaten. Ever since, I have been licking spoonfuls of peanut butter with Nutella when there was no other dessert at home, as a form of rescue from my sweet cravings.

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These cookies are chewy, but have the right amount of crunch from the oatmeal. When the cookies are baked, the oatmeal gives out a toasted aroma, which is just heavenly. I had never tried this combination, but thanks to one of my favourite food bloggers, The Brown Eyed Baker, I came across this fantastic recipe.

Store the leftovers in an airtight container. You can heat up a couple of these goodies in the microwave for a few seconds, and enjoy them with a tall glass of cold milk.

Get baking🙂.

RECIPE (Adapted from the blog, Brown Eyed Baker)

Ingredients

  • 125 g flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 113 g unsalted butter, softened
  • 125 g smooth peanut butter
  • 200 g granulated sugar
  • 66 g light brown sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 45 g rolled oats
  • 180 g dark chocolate, chopped into small chunks

Method

  • Preheat the oven to 176°C and line two baking trays with baking parchment.
  • Whisk together the flour, baking soda and salt in a medium mixing bowl.
  • Cream together both the butters, sugars and vanilla extract on medium speed, using a hand-held electric whisk for 3 to 4 minutes until light and fluffy.
  • Add the egg and beat till well- incorporated.
  • Reduce the speed of the beater to 1 and add the flour gradually. Beat only until the flour blends into the mixture.
  • Stir in the oats and then the chocolate chunks.
  • Make small rounds with your hand and place them a few inches apart from each other. Bake for 10-12 minutes.
  • Allow them to cool completely on the tray, or enjoy them slightly warm.

Belgian Dark Chocolate Mousse Cake

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This cake is perfect for those cheat days when you just want to put your legs up and indulge in a decadent cake. I absolutely love the richness that resides within this mousse. I used Callebut dark chocolate, which is my all-time favourite Belgian chocolate.

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We devoured this cake at home after a heavy Lebanese dinner. I’m sure that you can relate to those moments when you are stuffed after an abundant meal, but you still have that craving for a super chocolatey dessert. It’s almost as if you’re incomplete without that sinful sugar rush. I have those moments almost everyday (oops).

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In the end, we were left with this one large piece. A slice of heaven, anyone?

RECIPE (Adapted from Mary Berry’s Baking Bible)

Yeilds: One 7 inch cake

Prep time: 2 hours

Ingredients

Chocolate sponge:

  • 19 g butter, melted and cooled
  • 5 medium eggs (at room temperature)
  • 131 g caster sugar
  • 75 g self-raising flour
  • 19 g cocoa powder
  • 1.5 tbsp cornflour

Soaking syrup:

  • 50 ml water
  • 50 g sugar
  • 5 g coffee powder

Dark chocolate mousse:

  • 131 g dark chocolate (70% cocoa)
  • 1 tsp gelatine
  • 2 medium eggs (at room temperature), separated
  • 20 g caster sugar
  • 225 ml whipping cream

Topping:

  • 100 ml whipping cream
  • 150 g dark compound chocolate

Method

Soaking syrup:

  • Bring the water, sugar and coffee to a boil. Stir until all the sugar granules are dissolved and set aside to cool.

Chocolate sponge:

  • Preheat the oven to 180°C.
  • Grease and line a 7 inch loose-bottomed cake tin with baking parchment.
  • In a large mixing bowl, beater together the egg and sugar using a hand-held electric beater until pale and thick (till the ribbon stage is achieved).
  • In a separate bowl, sift together the dry ingredients.
  • Using a rubber spatula, fold in half of the dry ingredients into the egg and sugar mixture. Then fold in half of the melted butter. Repeat with the rest of the dry ingredients and melted butter.
  • Pour the mixture into the tin and bake for 30 minutes, or until the top of the cake is springy to touch.
  • Once out of the oven, allow it to cool for a few minutes, and then unmold the cake.
  • Once the cake is completely cool, cut it in half through the centre using a sharp, serrated knife.
  • Place a cake ring (without a base) on a cake board, and place one cut out sponge inside it (bottom side up).
  • Soak the cake with the sugar and coffee syrup using a pastry brush.

Dark chocolate mousse:

  • Chop the chocolate into pieces, and place it in a steel bowl over a bain-marie. Once the chocolate has melted completely, set aside to cool.
  • Soak the gelatine granules with water in a small heat-proof bowl, and allow the gelatine to sponge for 8-10 minutes. Then place the bowl over the bain-marie and allow it to dissolve.
  • Once the chocolate is slightly cool, stir in the egg yolks.
  • Whip the cream to soft peaks and fold it into the chocolate mixture. Now stir in the dissolved gelatine with a spatula.
  • Whisk the egg whites in a large, clean bowl until frothy. Then add the sugar, little by little and beat till stiff peaks are formed. Gently fold in the meringue.
  • Pour the mousse over the cake, smoothen the top with a palette knife, and then top it off with the 2nd circle of sponge.
  • Allow it to chill and set in the refrigerator for 4 hours, or overnight.
  • Bring the cake ring out and use your hands to warm the outside of the ring. Gently lift the cake ring off.

Topping:

  • Whip the cream to medium peaks and top the cake using a palette knife.
  • Make chocolate curls or cigarettes and top the cake with the decorations.

Pancake Muffins with Chocolate Chips

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A pancake cake? Doesn’t that sound incredible? I have been wanting to turn pancakes- my favourite breakfast goodies into cakes for a very long time. After a good amount of research, I came across this recipe by one of my favourite bloggers- Joy the Baker. She is simply genius.

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The most interesting ingredient of this recipe is the brown butter – you heat the butter to a light caramel colour, which gives it a nutty flavour and fragrance.

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The best thing about these muffins are that you can play around with the flavours according to your palette. Just fill them and top them with ingredients of your choice.

Put your apron and chef’s hat on, and start experimenting!

RECIPE (Inspired by Joy the Baker)

Yeilds: 10-12 cupcakes

Prep time: 45 minutes

Ingredients

Cupcakes:

  • 99 g unsalted butter
  • 79 ml milk
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pancake syrup
  • 1 tsp vanilla extract
  • 188 g flour
  • 150 g caster sugar
  • 1 1/2  tsp baking powder
  • 1/2 tsp salt
  • 25 g chocolate chips (milk or dark)

Glaze:

  • 3/4 cup pancake syrup
  • Few drops of lemon juice (optional)

Method

Cupcakes:

  • Preheat the oven to 190°C and line a 12-hole muffin pan with baking cases.
  • In a small saucepan, heat the butter on low heat until it reaches a light caramel colour. Once the butter stops bubbling, it will start to change colour soon. Remove the pan from the heat and immediately place it in a dish with water to stop it from cooking further.
  • In a clean bowl, weigh out the milk, whole egg, egg yolk, pancake syrup and vanilla extract and whisk until all the ingredients are just blended.
  • Pour in the cooled, melted brown butter and stir lightly with a spatula until just incorporated.
  • In a separate bowl, whisk together the dry ingredients. Add in the wet mixture and stir gently until the batter comes together.
  • Divide the batter equally within the muffin cases. Place 6-7 chocolate chips (or more if you desire!) over each muffin. Press the chocolate chips down with a small knife or spoon and even out the tops with the back of a spoon.
  • Bake for 15-20 minutes, until a toothpick inserted through the centre of the cakes comes out clean.

Glaze:

  • Heat the pancake syrup with a few drops of lemon juice over low heat until it starts simmering (start the glaze once the cupcake are almost done). Remove off the heat

Assembly

  • Once the muffins are out of the oven, poke holes through them all over with a toothpick.
  • Then dip each muffin into the glaze. Once all the muffins are done, dip them again, starting with the first one.

Eat them warm. Enjoy🙂.

Apricot & Walnut Chocolate Bars

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I love experimenting with unique flavour combinations. I had never tried apricots with chocolate, so I was very excited to test this finished product.  Believe me, you will replace these bars with your regular breakfast cereal bars. Have it with a cup of your morning coffee or tea and you’re good to go.

Each slice has a shortcrust pastry base, which is layered with a moist walnut cake, and topped with sweet apricots and dark chocolate. I love that this one bar has so many different textures. It makes it extremely fun to eat.

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Mind you, it is a bit messy to cut through them once they are cool. The chocolate on top may crack a little, but I personally think that this adds to the charm of this sweet treat. Sometimes it’s very comforting to eat something that looks purely homemade rather than something that looks like it’s bought from a shop.

I hope you enjoy trying this in your kitchen at home!

RECIPE (Inspired by Green & Black’s Ultimate Chocolate Recipes Collection)

Yeilds: 12 bars

Prep time: 2 hours

Ingredients

Shortcrust pastry:

  • 140 g plain flour
  • 30 g icing sugar
  • 75 g chilled unsalted butter, cut into cubes
  • 1 egg yolk

To layer:

  • 125 g smooth apricot jam

Walnut Frangipane:

  • 100 g walnuts, finely chopped
  • 4 medium eggs
  • 175 g soft light brown sugar
  • 50 g melted unsalted butter
  • 75 g all-purpose flour

To garnish:

  • 150 g dried apricots, soaked overnight
  • 300 g dark chocolate

Method

Shortcrust pastry:

  • Preheat the oven to 180°C and line a 20×30 cm rectangular tray with baking parchment.
  • Sift the flour and icing sugar together over a medium bowl.
  • In a food processor, mix the flour, icing sugar and butter cubes until you achieve a breadcrumb consistency.
  • Add in the egg yolk and mix on low speed till the mixture comes together. Be careful not to over-mix.
  • Over a marble surface, knead the dough lightly.  Then wrap it in clingfilm and chill for an hour.
  • Roll out the pastry, a little larger than the size of the tray and line the base of the cake dish.
  • Bake for 15-20 minutes until it turns a deep golden brown colour.
  • Allow to cool, and then spread the apricot jam over the pastry.

Walnut Frangipane:

  • Preheat the oven to 180°C.
  • Chop the walnuts very finely in a food processor and set aside.
  • Whisk the eggs with the sugar for 5 minutes until light and fluffy, then add the melted butter and sift the flour over the batter. Fold the mixture gently until well-incorporated.
  • Mix in the walnuts.
  • Pour the batter over the pastry case and bake for 25 minutes until firm on the top.
  • Allow to cool.

To garnish:

  • Melt the chocolate over a bain-marie and set aside to cool.
  • Remove the seeds from the apricots and cut into small pieces.
  • Arrange the chopped apricots over the cake, and then pour the chocolate over them.
  • Allow the chocolate to set, and cut into slices using a sharp knife.

White Chocolate and Strawberry Cupcakes

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It has been a little more than a month since my wedding, and I finally feel settled in my new home. Believe me, my hands were itching from the lack of baking in the past few weeks. My beautiful kitchen, equipments and ingredients were constantly calling out to me, but I was unable to find the time to bake and blog. But here I am now, back to what I enjoy the most, with these scrumptious white chocolate and strawberry cupcakes.

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The Indian strawberry season excited me so much, that I have been adding strawberries to everything – my cereal, my nutella churros french toast (my almost-everyday breakfast), pancakes, ice-cream and brownies! I couldn’t hold myself back from kick-starting the blog with this a cake that contains this glorious fruit.

The cupcake batter contains white chocolate chunks, which present themselves whole-heartedly when you bite into these goodies. Sounds tempting? Then get baking🙂.

RECIPE (Inspired by Green and Black’s White Chocolate and Blackberry Cupcakes)

Yeilds: 12 cupcakes

Prep time: 1 hour

Ingredients

Cupcake batter:

  • 150g softened unsalted butte
  • 150g caster sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 180g self-raising flour
  • 2-3 tbsp milk
  • 100g white chocolate, cut into chunks

Strawberry icing:

  • 230g softened unsalted butter
  • 450g icing sugar
  • 190g strawberries, lightly puréed in a blender
  • Few strawberries, chopped into pieces

Method

Cupcakes:

  • Preheat the oven to 190°C and line a 12-hole cupcake pan with paper liners.
  • Cream the butter and sugar for 5 minutes until pale and fluffy using a hand-held electric beater. Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract with a spatula.
  • Add the flour in 3 inclusions and mix gently with a spatula until all the flour is well-incorporated.
  • Add the milk, a tablespoon at a time, until the mixture has a dropping consistency. If the batter still seems too thick, add in more milk.
  • Fold in the white chocolate.
  • Spoon the batter into the cupcake cases, about two-thirds full and bake for 15-20 minutes, or until the cupcakes rise to the top, and are springy when touched.

Frosting:

  • Beat the butter using a hand-held electric beater in a large mixing bowl, until soft and fluffy. Sift in the icing sugar and whisk thoroughly until the mixture is smooth.
  • Add in the strawberry purée (make sure that the purée is not completely smooth, and has a few small strawberry pieces) and whisk.
  • Refrigerate the icing for half an hour to one hour.
  • Fill a piping bag attached with a star nozzle, and pipe the frosting onto the cupcakes.
  • Garnish with chopped strawberry pieces.

Dry Fruits and Vanilla Milk

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I cannot believe that there are only 25 days left for my wedding – the biggest and the most beautiful day of my life. With such little time left and so much to do before the grand day, I am making this my final blog post before the wedding. I will be back with more exciting and unique recipes once all the wonderful wedding madness ends!

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In our community in India, this drink is a symbol of celebration and happiness. As excitement starts to build up in the air with each day bringing us closer to the magnificent day, I couldn’t think of making anything better than this sweet treat.

Believe me, this drink tastes a lot more delicious when served in these little clay glasses. It changes the whole aroma in your mouth by enhancing the flavour of the almonds and pistachios.

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As December, the most festive month of the year approaches, let us begin the celebrations early. Afterall, we just love to have a reason to celebrate, don’t we? London, my favourite city in the world, has already brightened up its charming streets with pretty Christmas lights. Let’s catch up🙂.

RECIPE (Inspired by my mother’s old recipe)

Yeilds: 1 litre

Prep time: 45 minutes

Ingredients

  • 1 litre whole milk
  • 1 cup granulated sugar
  • 1/4 cup cold milk
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • Few drops of green food colouring
  • 35 g blanched almonds, chopped into thin slices
  • 35 g shelled and blanched pistachios, chopped into thin slices

Method

  • Weigh out the milk in a large saucepan and bring it to boil over a medium- high heat, while stirring constantly with a ladle.
  • Once the milk comes to a boil, reduce the heat of the stove and add the sugar in a thin stream (keep stirring).
  • Put the stove back on medium- high heat and stir the milk until all the sugar dissolves (approximately 4 minutes).
  • Dissolve the cornflour in 1/4 cup of cold milk and add it into the milk in the saucepan, off the heat, in a thin stream while stirring.
  • Bring the mixture to boil for the second time now, and continue stirring.
  • Once it boils, take it off the heat and keep stirring at regular intervals over a pan of cold water, until the milk mixture comes to room temperature.
  • Stir in the vanilla extract and green food colouring.
  • Take half the quantity of almonds and pistachios and make a paste out of them in a blender, using a few tablespoons of the milk mixture.
  • Add the paste into the milk and stir thoroughly till well incorporated.
  • Stir in the remaining sliced almonds and pistachios.
  • Refrigerate till cold, and serve in clay glasses.

Nutella Mousse

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Who doesn’t love digging a spoon into a jar of Nutella and licking it off? Not just once, but several times. I am undoubtedly a shameless victim of Nutella abuse. They should start a rehab centre for people like us.

I was about to open a fresh jar of Nutella that was sitting in the kitchen, when it struck me that I could make a mousse with this magical ingredient.

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The good thing about this mousse is that it is very rich, so you will reach a limit after a point, which never happens with plain Nutella. So I’ll go ahead and call it a ‘healthier’ option.

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The addition of dark chocolate to this mousse makes it less sweet, and just right!

Happy baking🙂

RECIPE

Yeilds: 8- 10 small cups

Prep time: 1 hour

Ingredients

Mousse:

  • 52 g sugar
  • 52 g water, at room temperature
  • 50 g dark chocolate
  • 95 g Nutella
  • 54 g egg yolks
  • 6 g gelatine powder
  • 200 g whipping cream

To garnish:

  • 50 g toasted hazelnuts, roughly chopped
  • 40 g crushed digestive biscuits

Method

  • Soak the gelatine in water in a small steel bowl and set aside.
  • Melt the chocolate over a double boiler, then add in the nutella off the heat and mix thoroughly. Set this aside.
  • Whisk the egg yolks in a medium bowl using a hand-held electric whisk on high speed until the mixture becomes paler and thicker.
  • Make a sugar syrup with the sugar and water over low heat in a saucepan.
  • While the sugar syrup is on the heat, place the bowl of gelatine over a double boiler until all the gelatine dissolves and the liquid becomes clear.
  • Once the syrup reaches a boil, stir it to ensure that all the sugar has dissolved. At the stage, remove the saucepan off the heat and stir in the dissolved gelatine.
  • Let the mixture stand off the heat for a minute.
  • Now, with the electric whisk on low speed, gradually pour the liquid mixture into the egg yolks in a gently, steady stream. Once all the liquid is incorporated, increase the speed of the mixture and whisk until the mixing bowl feels cool to touch.
  • Add in the Nutella and chocolate mix that you prepared earlier and whisk until all the ingredients are well incorporated.
  • In a clean mixing bowl, weigh out the whipping cream and beat it over an ice-bath until soft peaks form.
  • Add 1/3 of the cream into the mousse batter and whisk thoroughly. Gently fold in the rest of the cream using a spatula in 2 separate inclusions.
  • Pour the mixture into small glasses of your choice.
  • To garnish, mix together the chopped hazelnuts with the crushed biscuits in a small bowl and sprinkle over the mousse.
  • Refrigerate for 4 hours, or overnight.

Indian Tres Leches Cake

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The Indian skies were beautifully lit up this Diwali week, with colourful and lively firecrackers. It is that time of the year when Indian sweets, or Mithai as we call it, are found in abundance in every house that celebrates this grand festival.

I thought of ending the Diwali season with this cake, which bursts of the Mithai flavour.

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I absolutely love the Mexican Tres Leches cake, which is traditionally soaked in three types of milk. I decided to give it an Indian twist by soaking it in coconut and cinnamon milk, saffron infused milk and sweet condensed milk, and garnishing it with roasted almonds and pistachios.

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The result is a seriously moist and lightly spiced cake, which will leave you lost in its flavour. Each slice should be served with a spoonful of the milk mixture at the bottom – very similar to the popular sweet Indian delicacy – Ras Malai.

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I say, ditch the regular Indian sweets that you usually relish and try this to give your palette a satisfactory change!

Happy baking🙂

RECIPE (Adapted by Martha Stewart’s Tres Leches Cake)

Yeilds: an 8.5- 9 inch round cake

Prep time: 1 hour

Ingredients

Sponge:

  • 113 g melted unsalted butter
  • 1.5 cups plain flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 5 large eggs
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract

To soak:

  • 340 ml coconut milk
  • 2 tsp cinnamon powder
  • 400 g sweetened condensed milk
  • 240 ml whole milk
  • Pinch of saffron

Icing:

  • 200 ml whipping cream
  • 1/4 cup caster sugar
  • 1/4 tsp vanilla extract

To garnish:

  • 80 g blanched almonds, roasted and sliced
  • 80 g shelled and blanched pistachios, roasted and sliced

Method

Sponge:

  • Preheat the oven to 180°C and grease an 8.5 or 9-inch round cake tin.
  • In a medium mixing bowl, whisk together the flour, baking powder and salt.
  • In a separate bowl, beat the eggs with the sugar using a hand-held electric beater, on high speed for 5 minutes until pale and thick.
  • Reduce the speed of the beater and add in the dry ingredients in a steady flow. Beat the batter till smooth.
  • Add in the cooled, melted butter and fold gently using a spatula until all the butter is well incorporated.
  • Pour the mixture into the cake tin and bake for 25-30 minutes, or until a butter knife inserted through the center comes out clean.

Soaking mixture:

  • Measure out the coconut milk, condensed milk and the whole milk in three different saucepans.
  • Add the cinnamon powder to the coconut milk and heat over low heat, while stirring constantly till it start steaming.
  • Place a pinch of saffron on a steel spoon and hold it over a gentle heat till it becomes crunchy. Crush the saffron using a mortar and pestle. Now heat the whole milk on a low heat till it starts steaming, and add in the crushed saffron and stir. The milk will start to turn yellow.
  • Take a large mixing bowl and pour all the three milks together. Whisk thoroughly till well incorporated.

To finish:

  • Once the cake is baked, leave it to cool slightly for 5 minutes and then flip it over onto a large rectangular tray.
  • Poke holes all through the cake using a cocktail stick and pour the milk mixture onto the warm cake.
  • Let it soak for 1 hour.

Icing:

  • Whip the cream over an ice bath using a hand-held electric beater till soft peaks form.
  • Add in the sugar gradually, while whisking simultaneously.
  • Add in the vanilla extract, and increase the speed of the beater to high. Beat till the cream becomes stiff.
  • Spoon the cream over the cake and spread it carefully using a small palette kniife
  • Top it off with sliced roasted almonds and pistachios.

Orange Soufflé Crêpes

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Brunch has always been one of my favourite meals of the day. I am the kind of person who absolutely loves to dress up in pretty clothes and go out to a great restaurant on the weekend with my friends for afternoon brunch. I love sitting with my beautiful meal, and enjoying it with dashes of interesting conversations with even more interesting people.

It is a Friday and I couldn’t think of a better way to welcome the weekend than with these fluffy soufflé crêpes with rich chocolate sauce.

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Soufflés are great on their own, but trust me they are even more indulgent in between light and warm vanilla crêpes. Make sure that you serve them as soon as they come out of the oven so that the soufflé does not deflate.

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The soufflé batter has a small hint of orange and it is not very overpowering, so don’t discard this idea if you’re not a fan of the orange and chocolate combination. Do give it a shot!

Happy baking🙂.

RECIPE

Prep time: 2 hours

Yeilds: 8 – 10 crêpes

Ingredients

Vanilla crêpes:

  • 75 g eggs
  • 30 g caster sugar
  • 113 g flour
  • 300 ml whole milk
  • 1 g salt
  • 1/4 tsp vanilla extract

Orange soufflé:

  • 38 ml orange juice (freshly squeezed)
  • 1/4 orange zest
  • 188 ml whole milk
  • 1/4 tsp vanilla extract
  • 45 g caster sugar
  • 75 g egg yolks
  • 11 g flour
  • 9 g cornflour
  • 113 g egg whites
  • 19 g caster sugar

Chocolate sauce:

  • 58 ml warm water
  • 44 g sugar
  • 10 g dark chocolate
  • 10 g cocoa powder
  • 2 g cornflour

Method

Vanilla crêpes:

  • Sift together the flour, sugar and salt in a medium mixing bowl. Add in the eggs and whisk by hand to a thick batter.
  • In a separate bowl, weight out the milk and vanilla extract. Add this in 3 separate inclusions into the batter, whisking thoroughly before each addition (the batter should be smooth before adding the next inclusion of milk).
  • Place a crêpe pan over medium heat on the stove till warm, then brush it with butter.
  • Spoon a ladle of the batter and pour it in the middle of the pan and move the pan around (off the heat) to spread the batter evenly around the sides.
  • Cook the crêpes till a light golden brown colour is achieved.
  • Stack the crêpes on a plate and use a 6-inch round cutter to cut the crêpes into a perfect circle.

Chocolate sauce:

  • Melt the dark chocolate in a small bowl and set aside.
  • Place the warm water and sugar over medium heat in a pan, till the sugar dissolves completely.
  • Add in the cocoa powder and stir to combine. Bring this to a slight boil.
  • Now add in the cornflour and stir the sauce with a whisk, till no more cornflour is seen. Allow the mixture to boil for about 2 minutes.
  • Take the pan off the heat and whisk the sauce till it cools down slightly. Now whisk in the cooled, melted chocolate till well incorporated.
  • Decant the chocolate sauce into a small bowl and clingfilm to touch.

Orange soufflé:

  • Preheat the oven to 180°C and line a large rectangular tray with a smooth silicon mat.
  • Whisk the egg yolks with half of the sugar (approximately 22 g) in a small bowl till thick and pale. Then add in the flour and cornflour and whisk again till smooth.
  • Weigh out the orange juice, zest and half the sugar (approximately 23 g) in a saucepan and place over low heat till the sugar dissolves completely.
  • Add the milk and vanilla extract into the saucepan at this stage. Once the milk starts steaming, add 1/3 of it into the egg yolk mixture while whisking simultaneously.
  • Transfer this back into the saucepan and whisk thoroughly over medium heat (do not stop whisking!) till the custard thickens.
  • Decant into a shallow baking tray and clingfilm to touch. Allow the custard to cool completely at room temperature.
  • It is now time to make a French meringue with the egg whites and 19 g of sugar – in a medium bowl, weigh out the egg whites and whisk using a hand-held electric beater till white and foamy. Add the sugar, a little at the time, while whisking simultaneously. Continue whisking the meringue till stiff peaks form.
  • Transfer the cooled custard from the tray into a mixing bowl and whisk it till it is completely smooth. Now fold in the meringue in 3 inclusions – fold the 1st and 2nd portion of meringue using a whisk, and the 3rd portion gently using a spatula.
  • The soufflé mix is now ready.
  • Place the crêpes about 2 inches apart on the lined baking tray. Add 2-3 tablespoons of the soufflé mix on the bottom half of each crêpe and fold over.
  • Bake for about 10-12 minutes till the soufflé is well risen.
  • Once baked, place the tray on a cooling rack and use a flat serving spoon to transfer the crêpes onto a serving plate.
  • Drizzle with chocolate sauce and enjoy!