Easy Ginger Cake

This ginger cake is a traditional bake that is a deliciously spiced, sticky winter treat. The traybake is light in texture with a warming spice that improves over time. It's moist and light, and so flavourful, a perfect sweet treat for Bonfire Night or the Christmas season.

This time, a dessert that goes down a treat in Autumn and throughout the festive season. It's delicious blend of ginger and mixed spices are well balanced by the sweetness  of the black treacle and golden syrup.

The richness of the butter adds moisture and a depth of flavours, taking this gingerbread cake to the level of perfection. It is so simple to make, with ingredients that are easy to find, and bonus point, it is ready in about 40 minutes!

Ingredients:

• 225g self raising flour
• 1 tsp bicarbonate soda
• 2 tbsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• 100g butter
• 100g black treacle
• 100g golden syrup
• 80g brown sugar
• 1 egg
• 250ml milk

For serving (optional)

• caramel sauce; shop bought or homemade
• vanilla ice cream

Method:

Preheat oven to 180ºC or 160ºC for fan assist oven. Line and grease 9x12inch baking tray.

Start by sifting flour, bicarbonate soda, ground ginger, ground nutmeg, ground cinnamon and ground cloves into a medium-sized bowl. Mix until evenly combined and set aside.

Next, add butter, black treacle, golden syrup and brown sugar to saucepan. Heat the ingredients on low and mix until the butter has melted and the sugar has dissolved.

Combine the wet and dry ingredients in a large bowl. Add the egg and whisk well. Gradually stir in the milk until the batter is smooth. Pour the batter into a greased and lines baking tray. Bake for 35 minutes or until a toothpick comes out clean.

Let the cake cool in the tray for 5 minutes. Then cut into equal squares and serve. Drizzle some caramel sauce and add a scoop of vanilla ice cream or whipped cream for extra indulgence.

Almond Slice

                                        

This perfect tea-time treat is much easier to make than what you'd possibly expected when looking at the end result. But trust me when I say they are a deceivingly easy bake, especially when you break each layer down into stages and tackle them each one at a time. 

There are three layers to this Almond Slice, starting with a sweet shortcrust pastry layer, followed by a layer of jam, then a layer of sponged topped  with some flaked almonds.

Ingredients:

Pastry:

• 200g plain flour
• 100g cold butter
• 30g castor sugar
• 4 tbsp cold water

Jam filling:

• 200g raspberry jam

Sponge:

• 200g butter
• 200g caster sugar
• 100g self raising flour
• 100g ground almonds
• 1tsp baking powder
• 3 eggs
• A handful  of flaked Almond
• 1 tsp Almond essence; optional

Method:

First you need to mix the flour and the cold butter together for the pastry. If you have a mixer you can use that to mix the flour and butter. If not, put the flour in a bowl and then cut the butter into the flour using a pastry blender, two butter knives, or rub with fingertips to create a breadcrumb-like texture.

Add the caster sugar and stir through.

Next, slowly add the tablespoons of water and stir it with a butter knife to bring it together. How much water you need depends on the flour so I suggest starting with 203 tablespoons and then adding more as needed.

Tip out the pastry onto a floured surface and gently bring together the pastry with your hands. Try not to knead it and handle it as little as possible. Then cover with clingfilm and rest in the fridge for 15 min utes. It can last up to 2 days if you want to make it in advance.

Meanwhile preheat the oven to 180ºC/160ºC for fan assist oven.

Lightly grease the tin with butter, taking care not to add too much. You want to grease rather than using baking paper to line it. The pastry has enough butter not to stick but you want to ensure the sides of the sponge don't stick.

Take the pastry from the fridge and roll it out on a floured surface until it is about ¼ inch thick. You want the shape to roughly fit your tin. Carefully lift the pastry and press into the bottom of the tin, cutting any excess so it's only covering the bottom and not stretching up the sides.

Prick the pastry with a fork, place baking paper over it and blind baking beans, or uncooked rice if you don't have any. Bake in the oven for 8-10 minutes, until lightly golden brown.

Raspberry Filling and Sponge:

Meanwhile, loosen up the jam by stirring it in a bowl so it will be easy to spread onto the pastry. I used approximately 200g but you may want a little more or less. Be generous! The jam layer really adds to the flavour.

Remove the pastry from the oven and allow it to cool for 5 minutes, then add the jam layer. Set aside.

Cream the butter and the sugar for the sponge in a large bowl. Add the essence if using, and beat in the eggs.

Add the flour, baking powder, and ground almond and gently mix together.

Pour or spoon over the jam-covered pastry, trying not to disturb your jam layer too much.

Top with a handful of flaked almonds(not toasted) and then put in the oven for 30-35 minutes. Keep checking it and once the sponge layer has risen and cooked through it is ready.

Take out and allow to cool, before removing from the tin to slice it or slice in the tin and remove individual pieces if you find it's easier.

Lamb Balti

 

This lamb balti curry is a great example of a homecooked  British Indian balti. It's fresh and tangy with plenty of aromatic spices and a good kick of chilli heat. This recipe made with fall apart tender lamb and delicious aromatic homemade curry sauce. If you love Indian restaurants curries, you will definitely enjoy this lamb curry.

This balti curry is one of the most popular British Indian Restaurant dishes and also known as Balti Gosht. Balti means bucket and Gosht means red meat, lamb, mutton or beef. Balti curry originated in Northern India and Pakistan and is recreated in Britain. 

Ingredients:

• 500g boneless lamb; lamb leg or shoulder
• 3-4 shallots
• 4 cloves garlic, pounded finely
• 1 tbsp finely pounded ginger
• 2-3 tomatoes, chopped
• 3 tbsp cooking oil
• 2 tsp salt, or to taste
• 1 cup water , add more if needed
• 3 tbsp yoghurt, full fat
• 3-4 green chili, cut half lengthways
• handful coriander leaves, roughly chopped
• ½ tsp garam masala, add in the finishing

Spices:

• 2-3 bay leaves
• 4-5 green cardamoms
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp chilli powder
• 1 tsp garam masala
•  ½ tsp coriander powder

Method:

Heat the large heavy-bottom pan into a medium heat, drizzle vegetable oil . Once the oil is hot, add the bay leaves, cardamoms, cumin seeds and sauté for a few seconds.

Add the onions and cook for 2-3 minutes until the onions are soft and translucent. Follow with the pounded garlic, ginger and stir well until the onions are slightly brown.

Next add the lamb pieces and continue stir until the meat is no longer pink.

Then add the spices, turmeric, chilli powder, garam masala, coriander powder and salt to taste.

Cook for another 1-2 minutes and add the chopped tomatoes. Continue to cook until the tomatoes are soft and reduced.

Next pour in the water and bring it to a simmer. Close with lid and cook on low-medium heat for 45 minutes to 1 hour until the lamb is soft and tender. Give a good stir occasionally. 

Now stir in the yoghurt and continue cooking for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies. 

Limoncello & Raspberry Semifreddo

This Limoncello & Raspberry Semifreddo is good anytime of the year but it does suggest spring when Limoncello "is in season" Lemons and therefore limoncello suggest the freshness of spring.

Semifreddo needs at least 4 hours to set in the freezer.

Found this recipe on BBC Goodfood.

Ingredients:

• 100g fresh or frozen raspberry
• 85g golden caster sugar
• 284ml double cream
• 4 tbsp limencello
• 2x200ml crème fraiche

For the coulis:

• 225g fresh or frozen raspberry
• 2 tbsp golden caster sugar
• 2 tbsp limoncello
• extra raspberry for decorations

Method:

Line the base of a 1kg loaf tin with baking paper. For the semifreddo. mash the raspberries and half of the sugar in a bowl with a fork.

Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraiche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraiche together.

Pour the mashed raspberries into the cream and give a few stirs only, just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.

For the coulis: Mash the raspberries, sugar and limoncello with a fork, then push through a sieve.

Open-freeze the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freezer for up to 1 month.

To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hour. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.

Prawn Masala

 This prawn curry is super simple to make and you will love this amazing Indian flavours. Prawns are cooked in spicy and fragrant masala made with onions, tomatoes, Indian spices and herbs. It goes well with plain steamed rice, dosa and flatbreads like naan, roti or chapati.

Ingredients:

• 20 raw king prawns
• 1 tsp fennel seeds 
• 10 curry leaves
• 1 medium onion, sliced
• 1 cup chopped tomatoes
• 1 inch ginger, finely pounded
• 5 cloves garlic, finely pounded
• ½ tsp turmeric powder
• 1 tsp red chili powder
• ½ tsp coriander powder
• ¼ cup water
• salt to taste
• 3 tbsp oil
• coriander leaves for garnishing

Method:

Heat the oil in a pan. Add fennel seeds and curry leaves. Let them sizzle a bit. Add the sliced onions and fry until fragrant.

Add the finely pounded ginger and garlic. Let them fry for a few minutes. Followed by chopped tomatoes and cook them until slightly soft.

Add turmeric powder, red chili powder and coriander powder. Sauté them over medium heat until the raw masala cooks. Fry until the oil separate to the sides of the pan.

Add the cleaned and deveined prawns to the masala. Cook until pink, add water and salt, cover with lid for a few minutes.

Remove lid and cook over medium high heat to thicken the masala. Moved from the heat and garnish with coriander leaves. 

Serve with rice as side.

Mint Raita

 This is a quick and easy mint raita that is perfect with papadums, onion bhaji, pakoras or almost everything!

Clean flavours, bright, tasty, super easy to make and versatile. There is not a lot not to like about this. 

Ingredients:

• 200g yogurt
• ½ cup fresh mint leaves
• 2-3 tsp water
• ¼ tsp red chili powder
• ¼ tsp roasted cumin powder
• ½ tsp chaat masala
• salt to taste

Method:

Take the yogurt in a mixing bowl. Whisk until smooth. Keep covered in the fridge until you make the mint leaves paste.

Rinse ½ cup of fresh mint leaves, then place them in a small grinder. Add 2-3 tsp water to grind to a fine or semi-fine paste.

Add the mint paste along with it's juices to the curd.

Add the spices powder; ¼ tsp red chilli powder, ¼ tsp roasted cumin powder and ½ tsp chaat masala. Also add salt to taste.

Mix everything very well. Then check the taste and add more spices or salt if needed.

Serve & enjoy!

Sweet Tamarind Chutney

 Tamarind chutney is a spiced, sweet and tangy sauce served with Indian chaat snacks or fried snacks like samosa, kachori or pakoda. This sweet and tangy tamarind chutney is extremely flavourful and tastes delicious. A well prepared Tamarind Chutney elevates the taste and flavour of chaats and snacks.

Ingredients:

• 70g seedless tamarind
• 2¼ cups water, divide
• 1 tsp oil
• ¼ tsp cumin seeds
• ¾ cup jaggery, if you don't have, can be replaced with brown sugar
• ½ tsp cumin powder
• ½ tsp kashmiri chili powder
• ½ tsp kala namal, or black salt
• ¼ cup granulated sugar
• ¼ tsp salt
• ¼ tsp ginger powder
• ¼ tsp red chili powder

Method:

Add seedless tamarind in a pan and add 1½ cups water to it.

Put it on heat and bring to boil. As soon as it comes to boil, turn off heat, cover the pan with a plate and let it remain like that for 30 minutes.

Then transfer the mixture to a blender and blend to a fine paste.

Sieve the mixture using a strainer to get rid of all the fiber. Add additional ½ cup water while sieving the mixture.

Now heat the oil in a wok on medium heat. Add cumin seeds and let the cumin seeds splutter.

Add in the prepared tamarind paste and mix well.

Add jaggery, sugar and mix until the h=jaggery and sugar dissolve, around 2-3 minutes. Then add cumin powder, kashmiri red chili powder, kala namak, salt, ginger powder and red chili powder. Mix everything well.

Simmer the chutney on medium heat for around 6-7 minutes until the chutney thickens. Taste test and adjust sweetness accordingly. Also you can simmer more for thicker chutney. 

Let the chutney cool down and store in a airtight glass container in the refrigerator. Serve sweet tamarind chutney with samosa, chaats, etc.

One-Pot Tomato Chickpeas and Orzo

This is the perfect dish for a busy weeknight dinner, yet it is elegant enough for a relaxed weekend lunch, next to a bottle of wine. Either way, this is the kind of dish that's going to fill your body with so much goodness.

The main ingredients in this recipe is Orzo. If you are not familiar with orza, it is a type of pasta that looks like tice, but indeed it is a pasta that's made with drum wheat. Truly, one of the most versatile ingredients ever.

Orzo and a couple of cans of chickpeas are cooked together in a simple garlic and onion-infused tomato sauce until it results in a creamy dinner that is almost reminiscent of risotto yet firmly its own. The only thing left to do is top bowls with chopped basil and plenty of grated Parmesan and dig in .

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2½ cups of orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable broth
• 1 can chopped tomatoes
• 2 cans chickpeas, drained and rinsed
• ½ cup finely grated Parmesan cheese, plus more for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn't stick, until most if the liquid is absorbed and the pasta is al dente, about 15 minutes or according to package instructions. If the pasta isn't completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has cook. Stir in the Parmesan cheese. taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

Strawberry Rhubarb Cardamon

Has some home grown rhubarb and I was thinking of making something different from my usual which is a crumble. Decided to browse the web and came across this recipe. When I finished reading the recipes, thought why not give this recipe a go. Sounds easy and I have all the ingredients in my larder !

This recipe comes from: 

https://thelemonapron.com/strawberry-rhubarb-cardamom-louise-cake/

Ingredients:

Cake layer:

• 125g butter, room temperature
• 100g sugar
• zest of one lemon
• 3 large egg yolks,  whites will be used in the meringue
• 125g plain flour
• 1½ tsp baking powder
• 1½ tsp cardamom
• ¼ tsp salt
• 20g desiccated coconut
• 1/3 cup full fat milk
• 1 tsp vanilla

Fruit layer:

• 450g combination of chopped 1 inch lengths of rhubarb/quartered strawberries
• 2 tbsp granulated sugar
• 1 tsp cardamom
• ½ tsp vanilla extract

Meringue:

• 50g sliced almonds
• 3 large egg whites
• pinch of salt
• 185g granulated sugar
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1 tsp cornflour

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven.

Spread the sliced almonds for the meringue onto a baking sheet and roast for 10 minutes, until light golden brown. Remove and set aside to cool.

For cake layer: Increase the oven to 190ºC/170ºC for fan assist oven. Line the base and sides of a high-sided 8 inch (20cm) square or a 9 inch (23cm) round springform pan with baking paper.

Cube the butter and place it into a bowl of a stand mixer, along with the sugar and lemon zest. Use the paddle attachment to beat on medium high until light and creamy. Add the egg yolks one at a time and beat till combined.

Sift the flour, baking powder, cardamom and salt together in a bowl. Add the coconut to  the mixture and stir through.

With the machine running on a low speed add the dry ingredients gradually, alternating with the milk and vanilla.

Scrape the batter into the prepared pan, smooth the top and bake in the centre of the oven till fully cooked and a skewer comes out clean, about 25 minutes. Place the pan on a wire rack until ready to be filled. Check after 20 minutes, just in case your oven bakes things faster.

Reduce the heat to 180ºC/160ºC for fan assist oven.

For fruit layer: Combine the chopped fruit in a bowl with the sugar, cardamom and vanilla. Set this aside while you work on the meringue.

For the meringue layer: Place the egg whites and salt into a clean bowl. Use a whisk attachment to beat them on medium high speed for one minute. Soft peaks should have formed.

Add sugar, one tablespoon at a time and continue to beat on high speed until the egg whites are stiff and glossy. Add the vanilla extract, vinegar and cornflour, whisk them through. Finally, fold in the toasted almond slices.

Assemble: Spoon the fruit over the baked cake, close together.

Scrape the meringue over the fruit, and spread it out evenly. Swirl the top to get rough waves and peaks.

Place the pan on a baking sheet and place this into the oven. Bake until the meringue has formed a firm crust and is beginning to brown, about 35 minutes. Depending on your oven, this could take longer or shorter. If the meringue starts browning before baked through, cover with foil loosely over the pan towards the end.

Remove to a wire rack to cool. After 30 minutes you can remove the sides of the pan and peel away the baking paper. Let it cool a bit longer if necessary before serving.

This is best on day one, but can be stored in a sealed container for 2 days in the fridge.

Blackberry Breakfast Cake

This blackberry cake made with fresh blackberries and has a light, fluffy texture and thanks to the sour cream. It is a quick  and effortless Summer dessert (also great for breakfast or brunch). Fresh or frozen blackberries work well in this cake. You don't need to thaw frozen blackberries before adding them to the mix. Just layer the frozen berries in the batter as you would fresh.

Ingredients: 

• 335g plain flour
• ½ tsp salt
• 2½ tsp baking powder
• ¼ tsp baking soda
• 225g granulated sugar
• 3 large eggs
• 1 cup sour cream or full-fat plain yogurt
• 1 tsp vanilla extract
• zest & juice of 1 lemon
• 115g butter
• 2 cups blackberries, fresh or frozen
• 2 tbsp coarse sugar, for topping

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Lightly grease a 9-inch springform or square baking pan, set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the centre.

In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended. Slowly add the melted butter whisking constantly until combined. Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.

Pour 2/3 of the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, smooth with a spatula. Top with the remaining blackberries, pressing the berries slightly into the batter.

Allow the cake to rest for 10-15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries.

Bake for 60-70 minutes or until a toothpick inserted into the centre of the cake comes out with no wet batter. Moist crumbs are okay.

Cool the cake for 30 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with icing sugar, or a dollop of whipped cream, if desired.

Enjoy!!

Chocolate Biscoff Tart

A simple no bake recipes perfect for any occasion!!! A biscoff biscuits base topped with a velvety and silky smooth chocolate cream filling and finally topped of with Cookie Butter topping or known as Biscoff spread. Definately a biscoff lovers DREAM! 

This is such a simple tart to make despite it's a showstopper appeal and rich flavours. The hardest part is waiting for the filling to cool and set!

Ingredients:

For the Biscoff Cookie Crust:

• 250g Biscoff cookies, about 35 cookies
• 115g vegan butter, melted
• 30g icing sugar

For the Chocolate Biscoff Filing:

• 225g vegan dark chocolate (60%-70% cacao), chopped
• 350g extra-firm silken tofu, drained
• 280g (1 cup) Biscoff cookie spread
• 30g vegan butter, melted
• 1 tbsp vanilla extract
• ½ tsp ground cinnamon
• ½ tsp salt

For the Tart Topping & Garnish:

• 140g Biscoff spread
• 45g vegan dark chocolate (60%-70% cacao), chopped

Method: 

For the Biscoff Cookie Crust: Break  the cookies into fine crumbs. You can do this in a food processor. Then add the melted butter and icing sugar. Reserve about ¼ cup of the crumb mixture for garnishing the tart later.

Lightly grease a 9" tart pan with a removable bottom or a springform pan. Press the cookie mixture into the tart pan, add it all in but start pressing the mixture into the sides first. Using the side of a dry measuring cup is helpful to press along the sides, while using your fingers to press the top of the sides down for an even crust. Press the rest of the cookie crust into the bottom, again using the dry measuring cup. make the crumbs as compact as possible for clean slices later. Chill for 30 minutes while you make the filling.

For the Chocolate Biscoff Filling: First, melt the chocolate. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Do not overheat or it will seize and become unusable. Set aside.

Combined the drained tofu, Biscoff spread, melted butter, vanilla, cinnamon and salt in blender or food processor. Blend on high until completely smooth and no bits of silken tofu remain, stopping to scrape down the sides as necessary. Add the melted chocolate and blend again until well combined.

Pour the filling into the chilled tart crust and smooth out the top with the back of a spoon. Place a piece of cling-film directly over the filling and set into the fridge for the filling to firm up. This should take about 2 hours.

For the Tart Topping & Garnish: Melt the Biscoff. You can do this in a double boiler, or in a small microwave safe bowl in the microwave in 30 second bursts, stirring well each time. Pour the Biscoff spread over the top of the tart, spreading quickly for an even layer with the back of a large spoon. Chill for 5-10 minutes in the fridge until the Biscoff spread sets up again.

In the meantime, melt the remaining chocolate. Pour the melted chocolate into a small plastic bag or icing bag. Twist the bag closed and snip off a tiny corner. Drizzle the chocolate around the tart several times or as desired. Sprinkle the reserved cookie crust crumbs over the melted chocolate. Garnish with chocolate shavings or tiny chunks of chocolate, if desired.

 

Moroccan Chickpea Stew

This Moroccan Chickpea stew is filled with tons of vegetables but is hearty and comforting. It's easy to make, is healthy and totally delicious!

Soups should be warm, comforting and nourishing, and thanks to a vibrant spice profile, this Moroccan chickpea stew is just that. Made from sweet potatoes, tangy canned tomatoes and creamy tender chickpeas, the thick vegan soup is great for a long winter days when you want to whip up an easy soup to feed the whole family. It's packed with bold flavour from spices like cinnamon, cumin and paprika too. Even better? It takes just 30 minutes from  start to finish and gluten-free.

This Moroccan chickpea stew recipes is the perfect combination of protein, vegetables, carbs and spices to create a delicious dish that can be enjoyed on its own or served with rice, quinoa or couscous.

While the soup is vegan, it is easy to add meat if you wish. This Moroccan chickpeas stew is totally adaptable, so you can add extra vegetables or swap out the legumes however you'd like it.

Ingredients:

• 2 tbsp cooking oil
• 1 onion, diced
• 4 cloves garlic, chopped finely
• 2 medium sweet potatoes, cut into cubes
• 2 cans of chickpeas, drained
• 1 can of chopped tomatoes
• 1 cup vegetable stock
• 1½ tsp cumin
• 2 tbsp curry powder
• 1 tsp paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• 1/8  tsp cayenne pepper
• salt & pepper to taste
• 1 tbsp brown sugar
• 2 cups kale, chopped

Method:

Heat the vegetable oil in a large pot on medium-high heat then add the onion and garlic and sauté for 1-2 minutes.

Next add the sweet potatoes and chickpeas and mix them together.

Add the chopped tomatoes, vegetable stock and brown sugar and mix everything together, letting the stew come to a light boil.

Reduce the heat to low, cover and let simmer for 20-30 minutes, or until the sweet potatoes are tender.

Remove the lid and add the chopped kale. Mix together until the kale is wilted.

Serve as it is or top with some fresh coriander or parsley.

Limoncello Mascarpone Cake

This Limoncello Mascarpone cake is irresistibly citrusy made with Limoncello liqueur in the cake batter. It is a great addition to your morning routine between sips of coffee or tea.

Nothing puts more pep in my step than starting the day off with a slice of lemon cake. Especially when that cake is spoke with a bit of Limoncello!! But don't worry, with just a few splashes of this liqueur you are getting much more flavour than buzz. This Italian lemon cake is topped with a rich and creamy mascarpone frosting and a tart lemon curd. 

I don't know what it is about a good lemon cake or loaf ! Whenever I see something like this at a café, even if I am not hungry, you better believe I will ordered a slice with my coffee. 

Make this Limoncello cake anytime you need a simple, but stunning dessert.

Ingredients:

For Limoncello Cake:

• 240g plain flour
• 2 tsp baking powder
• ½ tsp salt
• 250g granulated sugar
• 2 large lemons, zested
• 3 large eggs, room temperature
• 180ml (¾ cup) olive oil
• 120ml (½ cup) limoncello
• 60ml (¼ cup) lemon juice
• 60g (¼ cup) sour cream, room temperature

For Mascarpone Frosting:

• 250g mascarpone cheese
• 120g (½ cup) icing sugar
• 2 tsp vanilla extract
• 240ml (1 cup) double cream
• ¼-½ cup lemon curd

Method:

Preheat the oven at 180ºC or 160ºC for fan assist oven. Grease and line the bottom of a 9 inch springform or cake pan with baking paper.

In a large bowl, whisk together the flour, baking powder and salt together until well combined.

In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.

On low, whisk the eggs and lemon sugar together until all the eggs are combined. Increase the speed to high and whisk for 2-3 minutes. The egg and sugar mixture will be thick and light yellow in colour.

With the mixture on low speed, stream in the olive oil, followed by the limoncello, lemon juice and sour cream.

Once all the ingredients are mixed in, mix together for another minute on low to fully combine. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the dry ingredients. Mix until just incorporated.

Evenly pour the limoncello and lemon cake batter into the prepared cake tin. Bake the cake for 35-45 minutes or until the skewer inserted into the centre of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed.

Cool the cake in the pan for 15 minutes. Gently release the side of the springform pan, remove the ring and allow the cake to cool completely to room temperature before topping with frosting.

For the mascarpone frosting: On low, whisk the mascarpone cheese until smooth. Once smooth, mix in the vanilla extract and icing sugar until well combined. Once all the sugar has been added, mix in the double cream slowly on low speed. Once all the double cream has been added, increase the mixer speed to medium for about 2-3 minutes or until the frosting is light and fluffy.

Once the cake is completely cooled, top the limoncello cake with the mascarpone frosting. Create decorative swirls using the back of a spoon. Drop dollops of lemon curd into the swirl. Using the back of a spoon, gently swirl the curd into the swirls of mascarpone frosting.

Enjoy! 

 

Vegan Chocolate Cake with Peanut Butter Buttercream and Chocolate Ganache

This decadent vegan chocolate peanut butter cake is perfect cake for all occasions, including birthdays, weddings, graduations, holidays, parties or really any time that you want to make a cake!

Super moist vegan chocolate peanut butter cake made with layers of tender and rich vegan chocolate cake between irresistible peanut butter buttercream frosting. No one will know this cake is vegan and dairy free!

Rich and moist vegan chocolate cake between inches of creamy and sweet creamy peanut butter frosting that's naturally vegan and dairy free and chocolate ganache on top!!! It's truly one of the vegan cake recipes that you will keep going back to!

Oh and decorated with vegan peanut butter cups, because if you are already this far, you might as well go all out.

Ingredients:

For the vegan chocolate cake:

• 550g self raising flour
• 125g cocoa powder
• 450g light brown sugar
• 600ml plant-based milk
• 2 tsp vanilla extract
• 265ml sunflower oil
• 1½ tbsp white wine vinegar
• 6-7 peanut butter cups for decoration

For the Peanut Butter Buttercream:

• 112g vegan butter, room temperature
• 85g smooth peanut butter
• 360g icing sugar
• 1 tsp vanilla extract
• 1-3 tbsp soy milk or any non-dairy milk **

For Chocolate Ganache:

• ½ cup chocolate chips
• ¼ cup vegan double cream

Method:

For the cake: Preheat oven to 180ºC/160ºC for fan assist oven. Line and grease 3x 8 inch (20cm) cake tins with baking paper on the bottoms.

In a large bowl, add the self raising flour, sugar and cocoa powder. Whisk them together so that they are evenly distributed.

Pour in the milk, vanilla extract, oil and white wine vinegar. Mix the mixture until smooth-try not to over-mix however. I just use a spatula.

Split evenly between the three tins, and bake for 30-35 minutes.

Once baked, leave it to cool in the tins for 10 minutes, and then remove onto a wire rack to cool completely. Be careful when handling the sponges as they will be very soft and could break easily.

Once the cake has cool completely, refrigerate the cakes for 1-2 hours before decorating to make them easier to handle

For the Peanut Butter Buttercream: Add vegan butter, peanut butter, icing sugar, vanilla extract and soy milk to the bowl of a stand mixer.

Starting at slow speed, gradually increase speed until your frosting is thick and smooth. Set aside.

For Chocolate Ganache: Heat cream in the microwave. Pour over the chocolate. Wait for 5 minutes then stir until smooth. Wait until the ganache to cool so it isn't as runny.

To assemble the cake: Place one cake layer onto a cake plate or stand, and add about ½ of the frosting to the top of the cake layer. Use a flat cake knife to smear the frosting until it meets the edges. Place the second layer on top and repeat. Place the third layer on top, and smooth any frosting that is poking out between the layers (almost like creating a crumb coating). Place the cake in the fridge for 30 minutes. 

After the initial crumb coat is set, apply the final layer of frosting. Put in the fridge for 30 minutes for the frosting to set.

Once the frosting is set, pour the cool ganache over the middle of the top cake, and around the edges, letting it make decorative drips down the sides of the cake. Chill the cake in the fridge for another 30 minutes before adding the rest of the decorative frosting.

Use a decorative frosting tip to pipe swirls around the edges of the cake. Chop the peanut butter cups into half or quarters and top it in the centre of the cake. 

Slice & Enjoy!!!

Notes: ** the amount of soy milk use may be more or less depending on how soft your vegan butter is. If you use a very firm block style vegan butter you may need 2-3 tablespoons of non-dairy milk and if you use a soft tub-style vegan butter you may only need 1 tablespoon.