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Blood orange season is my favorite. There’s nothing quite nice as a fresh red-colored juice to go with the cold weatherweather.

This February, I was spoiled rotten by everyone. One of the perks of just having a baby is people pampering you all the time. Naturally, my favorite citrus fruit was everywhere – in a bowl on the kitchen counter, in the fridge, and *surprise*, in a cake we made using Jamie Oliver’s recipe on this link.

When in the mood for something sweet, I can’t even allow myself to think about having something else than 10 g of dark chocolate or a fruit. See, I’ve become accustomed to a generally healthy lifestyle. Milk chocolate bars and potato chips have been out of my vocabulary for years now – except for my pregnancy cravings which I have, thank God, grown out of. But sometimes, a fruit or a tiny piece of dark chocolate just don’t cut it. That’s when a homemade dry cake comes to mind.

Lately, the country’s agricultural economy has been suffering. We’ve been cultivating amazing produce when it comes to fruits and vegetables and farmers are now capable of exporting their goods and therefore make our economy better. What I understood is that things are apparently not working properly to encourage and allow those farmers to export their goods and expand, or even sell locally due to all imported goods we get. I don’t know the story very well, but I know we – the Lebanese people – have been encouraging the production of our apples for over a month now. Every Lebanese person I know has cartons and cartons of apples at home. Apple pies, apple cakes and apple crumbles are THE go-to desserts this fall.

Nowadays, lots of people in anyone’s entourage are obsessed with gluten-free diets. I’m still not sure how I feel about it. I have done some research and even tried not having gluten for a full month, but I guess I still need more information to make up my mind as to when and to whom is gluten bad.

I once told you the story of the 14-year-old me and the Baba au Rum cake (you can read about it here). I’ve been making this recipe for a really long time (almost 15 years now!) and I’m happy to be famous for it amongst the people I love. So yesterday, when it was of general opinion that a nice baba au rum should be baked, I decided to try it a bit differently. First, I wanted to make several small ones, and second, I wanted to try a tip a Chef had given a while ago at Thanks for Giving. The tip was that instead of pouring the syrup directly on the cake while it’s still hot, dip the cake into a big casserole full of syrup. And so I did! And here’s the result.

baba au rum | breadonbutter

The step-by-step recipe of the baba au rum cake is on this link. Below is the briefer and updated version:

Ingredients (for 12 mini cakes)

For the cake

– 8 eggs
– 16 tablespoons breadcrumbs (i.e. chapelure in French)
– 8 tablespoons flour
– 4 teaspoons baking powder
– 9 tablespoons sugar
– A bit of lemon zest
– 0.5 small coffee cup of cooking oil
– A pinch of vanilla powder (or 1 teaspoon of vanilla extract)

For the Syrup

– 2 cups of water
– 2 cups of sugar
– 1 tablespoon lemon juice
– 40 cl Rum – I personally prefer the Negrita brand (buy the big bottle for those crazy drinkers who might add some)

How to make it:

  1. Beat the eggs, sugar, vanilla and lemon zest together in a bowl
  2. While still beating, add gradually the oil, the flour, the baking powder and the breadcrumbs. Beat until smooth
  3. Pour into buttered and floured ramekins and place in the oven for 15 minutes
  4. Meanwhile, prepare the syrup. In a saucepan, place the water, sugar and lemon juice (WITHOUT the Rhum) and barely bring to the boil (always mix it while it’s heating for the sugar not to stick at the bottom of the saucepan). Once it’s done, remove it from the fire and add the 40 cl of rhum
  5. Keep the syrup in the saucepan. When the cakes are done, dip them one by one in the syrup until they inflate and become bigger than their original size

baba au rum | breadonbutter

baba au rum | breadonbutter

And serve! I love this idea for future parties and maybe even for gifts for friends hosting parties themselves!

What do you think? 

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and tag us whenever you try our recipes 🙂

 

I know a red velvet cake on Valentine’s day is a bit cliché, but this wasn’t actually planned. On Friday, my urge to bake kicked in during the rainy afternoon. I hadn’t planned to make a cake so I had to make do with the ingredients that were already in the pantry. No way was I going out again in this weather. I went in the kitchen with the idea of making something sweet without knowing exactly what. So I opened the pantry and looked around. I had self-raising flour, baking powder, cocoa powder and sugar. In the fridge, I had margarine, eggs and milk. My eyes suddenly fell on that red food colorant I had bought a few weeks ago to make yet another red velvet, as I have failed this recipe 3 times already.

But this time was different. Baking this cake was so improvised and based on intuition that it worked better than any previous time. I know very well how to make an easy chocolate cake and all I had to do was to throw in some red colorant on top. With a bit of music and a fun mood, it turned out to be a great success. I suggest you make it in case you’re planning on surprising someone with dessert tonight 🙂

On another note, if  you’re looking to be creative with your cake, I suggest you make a parfait out of it. Scroll down for the recipe and to learn how to turn it into a parfait.

red velvet | breadonbutter

Here’s what you’ll need to make the red velvet:

For the cake

  • 150 g margarine or unsalted butter
  • 150 g sugar
  • 2 eggs
  • 2 drops of vanilla extract
  • 150 g self-raising flour
  • 1 tsp baking powder
  • 3 tbsps milk
  • 2 tbsps cocoa powder
  • Half a small bottle of red food colorant

For the frosting

  • 100 g unsalted butter
  • 300 g icing sugar, sifted
  • 1 tsp vanilla extract
  • 75 ml double cream

How to make it:

1) Preheat the oven to a 220 degrees Celsius

2) In a mixer bowl, beat the margarine/butter and sugar until light and fluffy

3) Add the eggs and vanilla and beat well

4) Fold in the flour and baking powder, mixing until well combined

5) Add the milk and mix well

6) Divide the mixture into 2 cake tins and bake for about 25 minutes or until a skewer comes out clean. Set aside to cool

7) Make the frosting: Beat the butter until fluffy and creamy, add the sugar, vanilla and cream then beat on low speed to combine then on high speed for 2 minutes.

To make it a normal cake:

– Spread frosting on top of one of the cakes, sandwich them together, then cover them both with frosting. You can decorate with hershey kisses on top.

To make it a parfait:

– Crush the cake (as heartbreaking as it sounds)

red velvet | breadonbutter

– In a glass (preferably round), layer cake bits and frosting, adding oat corn flakes on top for added crunch!

red velvet | breadonbutter

red velvet | breadonbutter

Enjoy 🙂

Any thoughts?

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and don’t forget to tag us whenever you try our recipes 🙂

I’ve been thinking lately about the cake recipes I already master (example lemon cake, fluffy chocolate cake and baba au rhum), and decided it was time to add a few newcomers to the list. So I’ve been trying out new ones, this one included. I wasn’t expecting it to be an immediate success but it definitely entered the list of possible cakes to bake when in need of a warm snack.

coffee cake | breadonbutter

The preparation doesn’t take much time, but it does need baking time so be patient.

Coffee Cake Topped With Caramelized Toffee Nuts

What you’ll need:

coffee cake | breadonbutter

For the Cake

  •  150 g unsalted butter, softened – You can use the Lurpak Cook’s Range butter blocks for better measurement, they’re 50 g each.
  • 130 g soft brown sugar
  • 1 egg
  • 1 egg yolk, extra
  • 150 g plain flour, sifted
  • 1 tsp baking powder
  • 1 tsp hot water
  • 1 tbsp instant coffee
  • 0.25 cup skimmed milk

For the Toffee Nuts

  • 220 g caster sugar
  • 0.5 cup water
  • 20 g butter
  • 100 g raw almonds (or any choice of nuts, they can also be mixed)

How to make it:

  1. Preheat the oven to 180 degrees Celsius
  2. Place the softened butter and brown sugar in a bowl and beat for about 10 minutes until creamy
  3. Add the egg and egg yolk and beat well
  4. Add the flour and baking powder and beat until combined
  5. Place the coffee and hot water in a cup and stir
  6. Add the coffee mixture and milk to the butter mixture and fold through
  7. Spoon the mixture into a greased mold
  8. Bake for 45 minutes or until a skewer comes out clean, then set aside
  9. Make the toffee nuts: In a saucepan, place the caster sugar, water and butter on medium heat. Stir until the sugar dissolves, then bring to the boil. Let it simmer for about 10 minutes until dark golden, then continue mixing with a wooden spoon until a soft caramel paste forms. Add the nuts and stir to combine. Spoon immediately over the cake and serve!

coffee cake | breadonbutter

coffee cake | breadonbutter

coffee cake | breadonbutter

Are you a coffee lover? Would you make this cake?

Items used in photos: Tablecoth from Zara Home; Plates, Cups and Forks from my mom’s cupboards 😉

Click HERE to follow our foodie and travel journey on INSTAGRAM

and don’t forget to tag @breadonbutter if you try our recipes!

It’s with great excitement that I finally introduce you to my favorite Lurpak Cook’s Range product: BAKING! We bakers finally have a kind of butter that allows us to bake on a whim. I now can choose to bake at any moment, without having to put the butter out for hours for it to soften.

Lurpak-cook's-range-baking

Lurpak Baking is the ideal blend of Lurpak Butter and Vegetable Oil. It has a softer texture and it’s ready to mix straight out of the fridge. It easily folds into cake mixtures and gives them a light and fluffy golden finish. This product is happiness guaranteed!

A cake I baked with this wonderful product is this fluffy chocolate cake I had once made for a friend’s birthday. I recommend you make it for any occasion. It can be a bit tedious at first, what with the separation of the egg whites and yolks then folding in the egg whites into the chocolate mixture, but with time you’ll get used to it and you’ll start making it any time you have something to celebrate.

chocolate-cake

Here’s the recipe:

Chocolate cake – Preparation: 45 minutes – Cooking time: 30 minutes

Ingredients:

For the cake:

  •  200 g Lurpak Baking butter
  • 5 tablespoons of cocoa powder
  • 1 glass of milk
  • 3 cups Sugar
  • 3 cups Flour
  • 1 tablespoon Baking powder
  • 5 Eggs

For the frosting:

  •  200 grams of dark chocolate
  • 200 ml fresh cream
  • 2 tablespoons Corn Starch

Instructions:

 Cake:

  •  In the bowl of a mixer, mix the sugar and butter until well combined
  • Separate the egg yolks from the egg whites
  • Add the egg yolks to the sugar and butter mix and mix until well-combined
  • In another bowl, mix the milk and cocoa powder until well-combined
  • Add the flour and baking powder and mix
  • Add the egg, butter and sugar mixture to the chocolate mixture and mix well
  • Beat the egg whites until mousse-like
  • Gently fold the beaten egg whites unto the chocolate mixture
  • Place in 2 cake molds of equal size and in a high temperature (280 degrees Celsius) preheated oven for 30 minutes

Frosting:

  •  Melt the dark chocolate in a bain-marie
  • Add the cream to it and mix until well combined
  • Add the corn starch to thicken it

Once the cakes are out of the oven, let them cool completely. Decorate the top of the bottom cake with the chocolate frosting, then place the top cake on the bottom one and cover them both with frosting. Decorate with red fruits (optional). Serve and enjoy for days!

chocolate-cake-lurpak-piece

chocolate-baking

Brought to you by:

breadonbutter x lurpak cooks range

Ever since I was born, birthdays are somewhat of a sacred thing we gather for in our family. From a 1 year-old’s to an 80 year-old’s birthday, the ritual is pretty much the same: gather at the person’s house at around 5 o’clock in the afternoon, chat about life around some birthday food, sing happy birthday, chat some more then head home.

A few weeks ago, we gathered at my uncle’s house for my cousin’s birthday (I can’t believe he’s already 15!). So I thought I’d share some pictures of the food to inspire you for your own gatherings. The cake was lovingly decorated by his sweet little sister 🙂

Birthday-cake
The Birthday Cake

 

Afternoon-birthday-banana-cake
Banana Bundt Cake
afternoon-birthday-7
Candy Treats!
afternoon-birthday-5
Watermelon Bites
afternoon-birthday-3
Popcorn, of course
afternoon-birthday-4
Jello Cups!
afternoon-birthday-2
Sandwiches and Salads

Anyone craving those sandwiches right now? 😉

Yesterday, I was looking for something fresh to eat that was not a fruit. I wanted that mix of sweet and sour in a warm way that could go with coffee. So I decided to bake the most moist lemon cake I have ever tasted. and it was delicious. I just had it for breakfast as well! The ingredients are the kind that you don’t have to plan for. They’re all the baking basics plus a lemon.

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So here’s what you’ll need:

– 1 lemon: its zest and its juice

– 2 eggs

– 125 ml of milk

– 150 g sugar + 2 teaspoons for syrup

– 150 g flour

– 50 g butter, softened

– 2 teaspoons of baking powder

How to make it:

1) Beat the butter and sugar until they form a white mousse

2) In another small bowl, mix the eggs and the milk

3) Then, add to the butter and sugar the flour, baking powder and egg/milk mix

4) Add the lemon zest

5) Enter in a preheated at 180 degrees celsius for about 40 minutes or until a skewercomes out clean

6) Mix the lemon juice with the 2 teaspoons of sugar and pour the mix on the cake right when it comes out of the oven. This will make your cake taste lemony and sticky

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This keeps reminding me of my childhood eating sticky cake while watching Winnie the Pooh 😉

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