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!