“And finally!” said Mrs Houdten. Olsen entered the dining room carrying a large tray with eight gold-rimmed white plates. He left it on the small table next to the piano. He brought two plates to the table and placed the first one in front of Mrs Houdten, the second one in front of my mother. A tiny biscuit castle rose from her plate. Inside was a square of muddy chocolate torte. Drops of pale custard and small bits of pistachio brittle surrounded the castle. Olsen returned to the table with two more plates. The geography teacher lifted his hand. “Not for me, I never eat dessert.” he said. Mrs Houdten grabbed her chest. “Never eat dessert?” she gasped. Her necklace broke, pearls were rolling over the soft carpet and the noisy wooden floor. “This night is ruined!” she cried. The men started picking up the pearls, the women started putting on their coats. In front of the house Mr and Mrs Blom got into their car. “Geography teacher!” said Mr Blom and slammed the door.
SPICY MARASCHINO ICE CREAM CAKE
This thing is my thing and once people have tasted it, it is their thing! Nobody will ever guess how simple it is to make, it looks spectacular and tastes divine. At Christmas, I replace the cookies with crumbed fruit cake.
50g ginger cookies, crushed
12 Maraschino cherries, quartered
1 tsp ground cinnamon
1 tbsp Cognac
50g dark chocolate, finely chopped
2 l vanilla ice cream
20g dark chocolate for grating
Choose a round-based glass bowl that can be kept in the freezer and will create a perfect cake-sized dome
Prepare the first 5 ingredients
Leave ice cream at room temperature for only a few minutes, just to soften a bit, not melt
Spoon 1/3 of ice ceam into mixing bowl, sprinkle 1/3 of cookies, cherries, cinnamon, Cognac and chocolate over
Work fast and repeat twice more
Mix very gently and transfer to glass bowl, pressing down to remove vacuums and smooth top
Cover and freeze overnight (or until needed)
To serve, place bowl upside-down on serving plate, wet a kitchen cloth with hot water, rinse to remove excess water and place over bowl, tap bowl until cake drops onto plate
Quickly grate chocolate over and serve immediately
APPLE + CARAMEL CRÊPE FLAMBÉ
A truly festive and dramatic dessert with little enough effort. I had never made a crêpe in my life until we were filming the first tv series with my brother, Erik. On camera he made Huguenot Crêpes served with soft caramel. Afterwards there was a bowl of batter and I started making crêpes, tons of them, it was so much easier than I thought. Since then, I have made hundreds, always using Erik’s foolproof recipe. For this dessert I added fried apples and cognac. This serves 6 people, but there are enough crêpes to serve many more, simply adjust rest of ingredients.
ERIK’S CRÊPE RECIPE:
(makes about 22 crêpes, if you are a master, many more)
The day before:
250g cake flour
3 tbsp castor sugar
1 tsp salt
4 eggs
1 tsp vanilla extract
500ml milk
2 tbsp melted butter
1 tbsp cognac
Combine flour, castor sugar and salt in medium-sized mixing bowl
Mix in eggs one by one, mix in vanilla
Gradually add milk and butter and mix until batter is smooth and without any lumps, stir in cognac
Cover and refrigerate overnight
APPLES:
3 red apples
3 tbsp grapeseed oil
juice of 1/4 lemon
2 tbsp light brown sugar
Slice two red apples into thin slices, about 8 to 10 slices per apple, do not peel apples! Fry apple slices for 5 minutes in a hot pan with grapeseed oil, lemon juice and light brown sugar. Keep aside until serving.
CARAMEL:
I will never make caramel in this lifetime, never. So I avoid recipes that really beg for homemade caramel. For this dessert I use store-bought soft caramel, about 1 1/2 tbsp per serving.
To assemble and serve:
2 to 3 tbsp cognac per serving
ground cinnamon
Spread thin layer of caramel over crêpe, season with cinnamon, fold in half, fold in half again. Repeat with second crêpe, place both on dessert plate and top with 4 slices of fried apple. Repeat until 6 desserts are ready.
In a small saucepan, heat cognac until just above room temperature, pour into small jug.
At the table, pour 2 to 3 tbsp cognac over each dessert and set alight.
ALMOND + RUM CAKE
(Gâteau Nantais)
This is the official cake of my favourite city in the world, Nantes. It is unrivalled and it is also unbelievable that something this simple can have such a fine texture and such a glorious taste. And ALWAYS is a success!
185g soft butter (65g should be unsalted butter, but I enjoy the salted butter more!)
150g sugar
1 tsp vanilla extract
100g ground almonds
3 eggs
40g self raising flour
60ml dark rum
50g icing sugar
Cream butter, sugar and vanilla together
Stir in almonds
Add eggs one by one, mix well each time
Mix in 20ml rum
Line bottom of 22cm non-stick springform pan, grease pan
Spoon in mixture and smooth top
Bake in oven at 170˚C (fan) for 40 minutes, loosely covering cake with foil if browning too quickly
Remove from oven and sprinkle with 20ml rum (I always add a little extra!)
Let cool and remove from pan
Mix icing sugar and remaining 20 ml rum together until smooth, spread over cake
Best served within 24 hours
YOGHURT + APPLE BRÛLÉE
These little desserts are effortless but require the best quality ingredients! The vanilla yoghurt needs to be prepared one day ahead.
(6 to 7 servings)
500ml thick natural yoghurt
seeds of one vanilla pod
4 large green apples
1 tbsp grapeseed oil
1 tbsp butter
1 tbsp brown sugar
1 tsp ground cinnamon
juice of 1/2 lemon
2 tbsp Calvados
9 tsp castor sugar
Mix yoghurt and vanilla seeds, cover and refrigerate
Peel apples, cut in halfs and remove cores
Cut apple into thin slices
Immediately heat grapeseed oil, butter and apple together in frying pan
Add brown sugar, cinnamon and lemon juice
Gently stir over medium to high heat for about 4 minutes
Add Calvados and flambé for about 1 minute
Spoon into 6 or 7 ramekins and let cool
Once cooled, spoon yoghurt into ramekins, smooth tops
Sprinkle 1 1/2 tsp castor sugar over first dessert, brûlée with kitchen torch until golden brown and crisp on top, repeat process with remaining desserts
Serve immediately
CHOCOLATE ALMOND COOKIES
Crunchy on the outside, soft on the inside, unusual, luxurious and looking like jewels, there is no occasion these are not perfect for! Note: The dough needs to be prepared a day ahead.
(about 40 cookies)
350g dark chocolate, chopped
70g salted butter
3 large eggs
1/2 cup sugar
2 tsp vanilla extract
1 cup ground almonds
1 cup self raising flour
1 tsp baking powder
pinch of salt
1 heaped tsp freshly ground black pepper
40 maraschino cherries
2/3 cup sugar
2/3 cup icing sugar
Cognac for serving
Heat chocolate, butter and vanilla together in saucepan over very low heat, let cool for a minute
In mixing bowl, whisk together eggs and sugar
Very slowly add melted chocolate, whisking continuously
Stir in ground almonds
Add flour, baking powder and salt, stir until just mixed, cover and refrigerate overnight
Place 2/3 cups sugar and icing sugar in two separate small bowls
Roll dough into 3cm balls, use finger and make shallow hole in center of each cookie
Place cherry (with stem) in each hole, secure by lightly pressing from sides
Cover each cookie with sugar first and then icing sugar
Line baking sheet with baking paper, arrange 8 cookies on sheet
Bake in oven at 170˚C (fan) for 14 minutes, remove from oven and let cool
Serve cookies on top of very small glasses with Cognac
CARROT + ALMOND CAKE
A bit more trouble than the ordinary coffee shop carrot cake but light years ahead in texture and taste. Just do it! (Talking to myself here.)
few tsp icing sugar for dusting springform pan
few tsp cake flour for dusting springform cake
200g almond flakes
100g ground almonds
3 eggs, separated
1 1/2 cup icing sugar
1 tsp vanilla extract
juice and finely grated zest of 1 lemon
generous pinch of salt
280g carrots, finely grated
1/2 cup self raising flour
1 tsp baking powder
extra icing sugar
Lightly grease 22cm springform pan with butter or oil, line bottom with baking paper, grease paper, sprinkle with icing sugar and flour, move pan until entire inside is covered
Turn over and tap to get rid of all excess icing sugar and flour
Roast 1 cup almond flakes in dry pan for 1 minute until just starting to brown, let cool and add to rest of almond flakes
Place almond flakes in food processor or coffee mill and pulse to create crumbs, not too fine
Combine egg yokes, icing sugar, vanilla, juice, zest and salt in mixing bowl
Whisk with electric hand mixer for 5 to 6 minutes until light and pale
Fold in grated carrots, then self raising flour and baking powder, then all of the almonds
Whisk egg whites in clean mixing bowl until soft peaks form, fold into batter
Spoon into springform pan, smooth top and bake in oven for 30 minutes at 170˚C (fan) until golden brown and center is cooked, do not bake for a second too long
Remove from oven and let cool for 15 minutes
Carefully remove from springform pan, let cool on wire rack, dust with extra icing sugar
MUDCAKES
A small wedding, one bride, one groom, four guests, champagne and these cakes, all will live happily ever after. I like the abundance and joy of individual cakes of this size, but smaller portions would be perfect as well.
(6 portions of this size)
150g butter
125g dark chocolate
3 eggs
1 1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup cake flour
1/2 cup self raising flour
1 heaped tbsp almond flour
1/4 cup cocoa
2 tsp good instant coffee
small chocolates
fresh berries
strawberries
grapes
icing sugar
edible flowers
Place butter and dark chocolate in heatproof mixing bowl, place bowl over saucepan with steaming water, stir until melted, let cool for a few minutes
In separate mixing bowl, whisk eggs, sugar and vanilla together
Add 2 tbsp lukewarm melted chocolate, whisk, then whisk in rest of chocolate
Add flour, almonds, cocoa and coffee, mix until just smooth
Line 22cm x 22cm square cake tin with baking paper, allowing for enough paper to lift cake out of tin
Spoon batter into cake tin, smooth top and bake in oven at 170˚C (fan) for 15 minutes, lower heat to 165˚C (fan) and bake for 10 more minutes
Remove from oven, let cool until lukewarm, use round cookie cutter of choice and cut out 6 or more cakes, let cool
To serve:
Spoon 1 or 2 tsp *Mascarpone Cream on top of each cake
Decorate with small chocolates, berries and grapes, dust with icing sugar and garnish with edible flowers
*MASCARPONE CREAM
250g mascarpone at room temperature
3 tsp castor sugar
seeds of 1/2 vanilla pod
125ml fresh cream
Combine mascarpone, 2 tsp castor sugar and vanilla in mixing bowl, mix until smooth
in separate mixing bowl, whisk fresh with 1 tsp castor sugar until soft peaks form
Fold into mascarpone, cover and refrigerate until needed
(This quantity of Mascarpone Cream is a bit more than needed for this recipe, serve rest with fresh fruit or baked dessert)
NUT + CHOC PIZZA CAKE
Pizza cake sounds like one of those horrific internet sensations, but it looks like a pizza, gets cut like a pizza and disappears as fast as a pizza. This is an irresistible treat. Whenever I have guests that always refuse dessert, I do not say a word, I simply place a few slices of this giant cookie on the table, wolves cannot compete with what happens next.
120g soft butter
1/2 cup white sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1 egg, beaten
1 1/2 cup self raising flour
1/2 cup almond flour
1/2 tsp baking powder
pinch of salt
100g walnuts of pecan nuts, chopped
120g dark chocolate, chopped
Cream butter, sugar and vanilla together in mixing bowl
Stir in egg
Add flour, almonds, baking powder and salt and mix until combined
Mix in nuts and chocolate and transfer to 23cm or 24cm non-stick springform pan, gently press down with fingers to cover bottom
Bake in oven at 170˚C (fan) until light golden on top, about 12 minutes, let cool and cut into slices
PLUMS IN PROSECCO
We are almost at the end of plum season, but there are still gorgeous plums to be found! I love the idea of serving fruit as dessert or breakfast, using recipes that would enhance the natural flavour, texture and colour, keeping the fruit whole and beautiful. Serve your loved ones a painting, not a stew!
400ml Prosecco
1/2 cup castor sugar
1 cinnamon stick
1 star anise
2 cardamom seeds
1 vanilla pod, sliced open lengthwise
1 long strip orange zest
18 ripe but firm plums of different varieties, about 1kg
Combine Prosecco, castor sugar, cinnamon, star anise, cardamom, vanilla and orange zest in saucepan, bring to the boil, lower heat and let simmer for 7 minutes
Add larger plums and let simmer for 3 to 4 minutes until skins just start bursting, occasionally (and gently!) moving plums around in liquid
Add smaller plums and let simmer for 3 more minutes
Remove plums and keep aside, let liquid reduce over high heat to create a few spoons of syrup, remove spices and zest
Serve plums lukewarm with syrup and natural full cream yoghurt
(Please inform guests of plums not being pitted!)
CHOCOLATE, OATS + WALNUT CAKE
This cake is everything I need a cake to be, no icing required, not too sweet, with some cream or ice cream it becomes a stunning dessert, looks rustic, has lots of texture, is flop-proof and contains raw oats. I love oats!! This recipe is not mine, I cannot remember where I found it. I do know that I have made some changes over time, like adding the orange zest and cinnamon.
1 1/2 cups raw oats
1 1/2 cups boiling water
125g really soft butter
1 cup light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups plus 1 tbsp self raising flour
1 tsp baking powder
1 heaped tbsp cocoa powder
generous pinch of salt
1 tsp ground cinnamon
zest of 1 orange, roughly grated
100g walnuts, roughly chopped
140g dark chocolate, roughly chopped
extra flour for dusting pan
2 tsp icing sugar for dusting cake
Place oats in bowl and pour boiling water over, stir and let cool
Cream butter and sugar together in mixing bowl, whisk in eggs and vanilla extract
Add flour, baking powder, cocoa, salt and cinnamon, mix until smooth
Fold in oats
Chop grated zest into smaller pieces and fold with half the walnuts and half the chocolate into batter
Spray 22cm springform cake tin with oil, line bottom with baking paper, spray again
Dust bottom and sides with some flour, turn over to remove any excess flour
Spoon cake batter into cake tin and smooth top
Sprinkle rest of walnut and chocolate over
Bake in oven at 170˚C (fan) for 30 to 35 minutes
Cover cake loosely with baking paper if nuts start browning too much
Remove from oven, place on wire rack and let cool in cake tin
Dust with icing sugar before serving
DECADENT CHOCOLATE DESSERT COOKIES
A rich chocolate dessert, slightly adjusted to be baked and served as cookies! Use the best salted butter, real vanilla extract, the best cognac and the best chocolate!
(18 cookies)
150g salted butter
3/4 cup light brown sugar
1 egg
2 tsp vanilla extract
2 tbsp cognac
1 1/2 cup self raising flour
1 tsp baking powder
3/4 almond flour
1/2 tsp ground cinnamon
pinch of salt
100g dark chocolate
Cream butter and sugar together in mixing bowl
Add egg, vanilla and cognac, mix well
In a separate mixing bowl, combine self raising flour, almond flour, cinnamon and salt
Add wet ingredients and mix until smooth
Use serrated knife and cut chocolate into small pieces, stir into dough
Line baking sheet with baking paper, use hands to shape dough into 6 cookies at a time, place on baking sheet
Bake in oven at 170˚C (fan) for 9 minutes
Remove from oven and let cool for 5 minutes, place on wire rack and let cool completely
FRENCH-STYLE YOGHURT CUSTARD SLICES
This has been a staple in my house for many decades. Summer or winter, formal or informal, unexpected or planned, warm or at room temperature, with fruit, honey, syrup, jam or simply on its own, I have served these slices in any possible way. I see similar cakes or tarts or slices in many shops every time I am in Nantes, I do not think they use yoghurt, but I now think of my beloved city whenever I make these.
100g soft butter
5 tbsp honey
3 eggs
2 tsp vanilla extract
1 cup self raising flour
350ml full cream natural yoghurt
pinch of salt
1 cup full cream milk
butter to grease baking dish
Cream butter and honey together in mixing bowl
Whisk in eggs and vanilla
Add flour and salt, mix well, making sure there are no lumps
Stir in yoghurt
Pour into greased square or rectangular oven dish, bake in oven at 170˚C (fan) for 45 minutes
Let cool and cut into squares
Serve picnic-style on remarkable serviettes
MINI STRAWBERRY COTTAGE CHEESECAKES
Not too sweet, not too much effort, not overly decorated, these are from a world where simple treats live on beautiful plates, where guests sit down to exhale and tea time is a moment of bliss.
100g cottage cheese
100ml milk
1 tsp vanilla extract
2 eggs
1/2 cup sugar
1 1/4 cup self raising flour
1/2 cup almond flour
1 tsp baking powder
pinch of salt
10 medium-sized strawberries, cut into eighths
6 extra strawberries with green leaves for decoration
Whisk together first 5 ingredients
Mix in self raising flour, almond flour, baking powder and salt
Stir in strawberries
Spoon into 12 greased muffin pans
Bake in oven at 170˚C (fan) for 15 minutes, let cool
Top with VANILLA MASCARPONE just before serving
Decorate each cake with half a strawberry
VANILLA MASCARPONE:
250g mascarpone (let stand at room temperature for 10 minutes)
1 tbsp castor sugar
seeds of 1/2 vanilla pod
Mix together ingredients until smooth
Cover and refrigerate until needed
FRUIT CRUMBLE, THE HEALTHY VERSION
Sometimes we just need to enjoy things in their simplest form. Even when I am on some health regime or just need to lose weight for a show, I still need to have some kind of dessert, my life is too demanding to be strong at all times. This is my treat, winter or summer, I use any available fruit. Some might beg for custard or ice cream, I do not think it needs anything. I often have leftovers with some unsweetened yoghurt for breakfast.
1,3 kg fresh fruit (I use 2 apples, 2 pears, 2 plums or peaches, a handful of fresh berries and 1 bunch of green grapes
juice of 1 orange
Slice apples, pears and plums in half, place on the bottom of a deep tart dish, add berries and grapes, drizzle with orange juice
Bake in oven at 170˚C (fan) while preparing topping, about 10 minutes
TOPPING:
1/2 cup raw oats
1/2 cup almond flour
100g pecan nuts, chopped
3 tbsp coconut sugar
5 tbsp grapeseed oil
1 tsp ground cinnamon
pinch of salt
Place ingredients in bowl and mix until combined and crumbly
Remove fruit from oven and spoon mixture over, not too neatly, leave some parts of the fruit exposed to caramelize
Return to oven and bake until golden brown, about 35 minutes
Let cool slightly and serve warm or lukewarm
CLAFOUTI (OR CLAFOUTIS) WITH GREEN GRAPES AND BLUEBERRIES
Once you have made clafouti, it will become a staple. Everybody has a favourite recipe, a family secret and a strong conviction about his or her own method. The fruit and flavours vary as the seasons change, but the smell that fills the house and the welcoming look of this French classic will always be with us!
2 eggs
2 egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
3/4 cup caster sugar
5 tbsp self raising flour
pinch of salt
pinch of ground nutmeg
1 cup fresh cream
1 tbsp plain full cream yoghurt
1 cup seedless green grapes (about 150g)
1 cup blueberries (about 130g)
butter
Whisk eggs, egg yolks, vanilla, almond extract and caster sugar together
Whisk in flour, salt and nutmeg
Add cream, mix well
Add yoghurt, mix well
Grease pie dish with some butter and pour in batter
Arrange grapes and berries on top (grapes will sink during baking!)
Bake in oven at 190˚C (fan) for 30 to 35 minutes
(Cover loosely with foil after first 12 minutes clafouti starts browning too quickly)
Clafouti will still be really soft in the center and will drop during cooling.
Serve lukewarm
ROASTED PEARS WITH HONEY + THYME
Sometimes the simplest ingredients and the simplest methods are all you need for the grandest of desserts. This is one of those!
(6 portions)
6 – 8 pears, not too soft
2 tbsp pecan oil or grapeseed oil
3 tbsp honey
juice and finely grated zest of 1/2 lemon
leaves of 3 sprigs of thyme
3 tbsp pistachio nuts, roughly chopped (or whole if prefered)
6 heaped tbsp thick natural yoghurt
Slice pears lengthwise into 8 slices, remove seeds
Heat oil in pan and roast pears for few minutes
Add honey, juice, zest and thyme and simmer until golden brown
Let cool slightly
Spoon into cocktail glasses or champagne coupes, spoon yoghurt on top and sprinkle with nuts
Note: Pears differ in type, size and degrees of ripeness. Taste and adjust quantities of ingredients to serve slightly firm and golden fruit! Make sure dessert is not too sweet!
POPPY SEED DESSERT CAKE WITH RUM-POACHED PEARS
Not everything in life needs cream! Most people I know will want to sprinkle this cake with some nuts or pipe on some whisked cream or add some sauce, this is not necessary. This dessert has all that it needs, even though it might seem too simple. The day I learned that cream, ice cream or custard CAN be too much and destroy already-beautiful flavours, my life changed. This cake gets the perfect amount of moisture from a few tablespoons of syrup (a light syrup with much less sugar than usual), making it an impressive dessert on Day One and a really special treat on Day Two!
130g butter at room temperature
3/4 cup castor sugar
1 tsp vanilla extract
4 eggs
1 cup plus 1 tbsp self raising flour
1 cup plus 1 tbsp almond flour
1 tsp baking powder
pinch of salt
2 tbsp poppy seeds
2 heaped tbsp thick yoghurt
finely grated zest of 2 medium lemons
Cream butter, sugar and vanilla together in large mixing bowl
Add eggs one by one, whisking very well after each addition
Stir in self raising flour, add almond flour, baking powder and salt, mix until combined
Stir in poppy seeds, yoghurt and zest
Line bottom of 22cm non-stick springform cake tin with baking paper, lightly grease sides
Spoon in mixture and carefully smooth top
Bake in oven at 160˚C (fan) for one hour, loosely covering cake with foil after 30 minutes
While cake is in the oven, prepare pears:
PEARS:
4 cups water
3/4 cup light brown sugar
1/2 cup dark rum
1 tsp vanilla extract
juice of 1 medium lemon
8 medium-sized pears, not too ripe
Heat water, sugar, vanilla, rum and juice in saucepan, stir until sugar has dissolved
Peel pears – leaving stems on – and cut bottom off each pear to allow standing up
Place pears in syrup and let simmer for 20 minutes, turning regularly
Remove pears from saucepan and keep aside, turn up heat and let syrup boil until 1/3 of liquid is left
TO SERVE:
Remove cake from oven and let stand for 10 minutes
Remove from tin and carefully cut the top/dome with serrated knife to create flat surface, drizzle with 6 tbsp syrup, let rest for 5 minutes
Place cake upside-down on serving plate and drizzle with 4 tbsp syrup, let rest for 5 more minutes
Place pears on top and drizzle top of each pear with a little bit of syrup, not too much!
Cake and pears will be lukewarm, perfect for serving
SNOW HAT LEMON CAKES
I LOVE YOGHURT. Fat-free, low fat, full cream, double cream, natural, flavoured, on its own, baked or used as a topping! These little cakes are made with yoghurt instead of butter and served with a yoghurt and lemon filling, they are marvellously messy and get served at the end of a very happy meal. Without the filling, they are perfect lunch box treats and are even more delicious after a day or two.
(16 cakes)
CAKES:
3 eggs
1 cup plain yoghurt
1 cup sugar
1 tsp vanilla paste
1 1/2 cup self raising flour
1 tsp baking powder
pinch of salt
1 cup almond flour
finely grated zest of 1 lemon
icing sugar
Whisk eggs, yoghurt, sugar and vanilla together in a large mixing bowl
Whisk in flour, baking powder and salt
Stir in almond flour and lemon zest, mix until smooth
Spoon 2 tbsp batter into each muffin pan until half-full or JUST more than half-full (usually 12 at a time and then a few extra for 2nd baking)
Bake in oven at 170˚C fan until golden brown, about 15 minutes
Let cool for a few minutes before transferring to wire rack, let cool completely
LEMON YOGHURT:
500ml double cream or Greek yoghurt
2 tbsp lemon curd
Mix together
JUST BEFORE SERVING:
Use finely serrated knife and carefully slice off the top of each cake
Spoon 2 tbsp lemon yoghurt on top of cake
Gently place top over yoghurt and dust with icing
FIG + WALNUT VINEGAR PUDDING
From the beginning of autumn to the end of winter, this dessert is the highlight of every week. Yes, every week! Shockingly, very few people really know anything about this self-saucing pudding. This historical masterpiece, born from poverty and the need to create something special from the most basic of ingredients, is just extraordinary, even in its original form. The lemon zest, marmalade, nutmeg, figs and walnuts are things that I have added over time, I also use much less sugar than the traditional recipe. But even the simplest version, just butter, sugar, flour eggs, ginger, water and vinegar, is out of this world.
SYRUP:
1 1/4 cup light brown sugar
finely grated zest of 1 lemon
2 cups water
1/2 cup white wine vinegar
Heat ingredients in a small saucepan
Let boil for 5 minutes
Let cool
PUDDING:
1/2 cup light brown sugar
2 tbsp soft butter
2 eggs
2 tbsp citrus marmelade
1 1/2 cup self raising flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
2 tsp fresh ginger, finely chopped
7 soft dried figs, chopped
100g walnuts, chopped
Whisk sugar and butter together until light and creamy
Whisk in eggs, mix in marmalade
Add flour, baking powder, salt and nutmeg, mix until smooth
Stir in ginger, figs and walnuts
Pour syrup into a round baking dish of about 20cm
Spoon batter into syrup
Bake in oven at 170˚C (fan) for 35 to 40 minutes
(cover loosely with foil if top starts browning too quickly)
CREAMY CITRUS CHEESECAKE
A refreshing, extra-creamy, no-bake lemon and lime cheesecake with the added depth of vanilla, ginger and kumquats. And without any gelatine! I am not the greatest fan of baked cheesecake, a flavourful, unbaked, not-too-sweet cheesecake is a journey to a better place. I have no idea why the world is obsessed with creating uptight unbaked cheesecakes that will cut like baked ones and stand perfectly upright. A slice of soft, dreamy cheesecake with soft edges, (called The Delicious Meltdown), almost like a choir member after a very long but satisfying practice, is one of the best things you can ever experience. I often serve scoops of this cheesecake in dessert glasses.
CRUST:
100g digestive biscuits
100g ginger cookies
1 tbsp granulated sugar
1/4 tsp seasalt
80g butter, melted
Place cookies in a bag and pound with a roller until finely crumbled
Place in mixing bowl, add rest of ingredients
Mix well and press down on the bottom of a 22cm non-stick springform pan
(Very few things on earth are really non-stick, so I very lightly spray pan with oil)
Bake in oven at 170˚C (fan) for 6 minutes
Let cool and place in refrigerator until needed
FILLING:
500g Philadelphia cream cheese at room temperature
2 tbsp sour cream
1/2 cup castor sugar
seeds of 1 vanilla pod
2 tbsp lemon juice
finely grated zest of 1/2 lemon
finely grated zest of 1 lime
250ml fresh whipping cream, very cold
2 tbsp icing sugar
preserved kumquats for serving
Combine cream cheese, sour cream, castor sugar and vanilla seeds in mixing bowl
Mix until smooth (do not overwork mixture!)
Stir in juice and zest
Beat cream with icing sugar in a separate bowl until soft peaks form
Fold into cream cheese mixture
Spoon onto cookie crust, smooth top, cover and refrigerate for a few hours or overnight
Remove cake from refrigerator a few minutes before serving
Heat knife in hot water and then dry
Cut cake into slices
Garnish with thin slithers of lime zest and serve with kumquats
FRESH PLUMS BAKED IN ORANGE JUICE
I first published this recipe in GATHERINGS, my 2009 cookbook. It is a perfect example of the food that writes my life story, simple, delicious and versatile. Made with only 4 ingredients - 3 if you remember that the juice and zest come from the same fruit - this beautiful dish is equally royal and rustic and has many uses. I mostly serve it as a dessert or as part of another dessert, I add mascarpone or ice cream or thick custard or biscuits or nothing. I bake it with a crumble on top. I bake it for 2 minutes less so the plums hold their shape better and use it as a topping for pound cake. Or I bake it for 2 minutes longer and serve it as a breakfast compote with yoghurt, nuts and oats.
10 ripe plums, halved and pitted
juice of 1 large orange (about 1/3 cup)
1 heaped tbsp dark brown sugar
zest of 1 orange, cut into very thin strips
Arrange plums in ovenproof dish
Pour orange juice over
(I often use the juice and zest of a grapefruit)
Sprinkle sugar over plums
(Taste the plums, if they are not sweet enough, add a little more sugar)
Arrange zest on top
Bake in oven at 175˚C (fan) for 10 to 12 minutes
LEMON SOUR CREAM CAKE
I first published a version of this cake in my FOOD FROM THE WHITE HOUSE book nineteen years ago. And to this day, it is still the most popular and most requested recipe. As a creature of habit, I always serve this when the first autumn chills arrive. Urging the guests to drizzle the cake with champagne always create great excitement, the bubbles seem to lift the flavours to new heights! My latest version is baked for longer at a slightly lower temperature, creating those glorious cracks that make any un-iced cake irresistible. And now that de-alcoholised bubbly is available, even more people can enjoy this treat, not everybody wishes to consume alcohol during a daytime gathering. This time I served my autumn cake with Lautus De-Alcoholised Sparkling.
1 cup castor sugar
4 tbsp grapeseed oil
3 eggs
1 tsp vanilla extract
finely grated zest and juice of 1 lemon
2 cups self raising flour
pinch of salt
1 cup sour cream
Lautus De-Alcholised Sparkling
In a large mixing bowl, whisk together castor sugar, grapeseed oil, eggs and vanilla
Add lemon zest and juice, mix well
Stir in self raising flour and salt
Add sour cream and mix until smooth
Line bottom of greased 22cm springform pan
Pour in batter and bake in oven at 165˚C (fan) for 40 minutes
Let stand for 20 minutes before removing from pan
Cut into slices and drizzle with bubbly
LEMON COOKIES WITH ROASTED ALMONDS
The lemon frosting turn these soft cookies into little cakes, ideal for the dessert course or to brighten up any other festive occasion. You can taste everything, the vanilla, the zucchini, the lemon and the almonds! Sweet, light and fresh! These do not keep as long as typical cookies and should be eaten within two days of baking.
(30 cookies)
120g soft butter
3/4 cup sugar
1 tsp vanilla extract
1 egg, beaten
160g grated zucchini
finely grated zest of 1/2 lemon
2 1/2 cup self raising flour
1 tsp baking powder
pinch of salt
Cream butter, sugar and vanilla together in mixing bowl
Whisk in egg
Stir in zucchini and zest
Add flour, baking powder ad salt, mix until combined
Spoon teaspoons of batter onto lined baking tray, 6 cookies at a time,
not too close to each other
Bake in oven at 170˚C (fan) for 8 to 9 minutes
Remove from oven and let stand for 5 minutes
Transfer to wire rack to cool completely
Top with Lemon Frosting and roasted almonds
LEMON FROSTING:
24 almonds
pinch of seasalt
2 cups icing sugar
3 tbsp lemon juice
water
Cut each almond into 4 of 5 pieces
Heat almond and salt in dry non-stick pan, stir until just starting to brown, let cool
Sift icing sugar into mixing bowl, stir in juice
Add drops of water if needed, consistency should be smooth but not too runny
Drizzle over cookies, arrange almonds on top
PISTACHIO FLAPJACKS FOR KIND PEOPLE
These simple, humble pancakes get the flavours of exotic far-away lands with the addition of vanilla, rose-water and pistachio. At breakfast, brunch, teatime or dinner, treat the ones who deserve it. Go all the way and serve with yoghurt, ice-cream or edible rose petals.
1 cup milk
1 egg
1 tsp vanilla extract
2 tsp rose water
3 tbsp sugar
150g pistachio nuts, shelled
2 cups self raising flour
1 tsp baking powder
pinch of salt
2 to 6 tbsp grapeseed oil
honey
grated zest of 1 orange
Whisk first 5 ingredients together in mixing bowl
Finely chop 100g pistachio nuts and mix with flour, baking powder and salt in separate bowl
Add to wet ingredients and stir until smooth
Chop rest of nuts and keep aside
Heat 2 tbsp oil in pan
Spoon 2 to 3 tablespoons batter into pan
Fry over medium heat until flapjacks are golden on both sides
Repeat until all the batter has been used, add extra oil as needed
Drizzle with honey and sprinkle with nuts
1890 GRAPE SALAD, BRAND NEW
Refreshing, simple and surprising! This dish traditionally gets smothered in sweetened cream cheese and served as part of main course or a buffet. By serving the grapes not only fresh but also pan-grilled, presenting the cream separately and adding cinnamon, Cognac, nuts and zest, this becomes a more contemporary, really inviting dessert.
330g seedless green grapes
330g seedless red grapes
330g seedless black grapes
2 tbsp grapeseed oil
2 tbs honey
1 tsp ground cinnamon
2 tbsp Cognac
Combine grapes in large mixing bowl
Heat oil, honey, cinnamon and Cognac in pan
Add 250g mixed grapes
Stir over medium heat until skins just start to burst
Let cool
CREAM:
250g cream cheese at room temperature
6 tbsp Greek yoghurt
2 tbsp castor sugar
1 tsp vanilla extract
Combine ingredients in mixing bowl and stir until really smooth
TO SERVE:
100g pecan nuts, broken and lightly toasted
finely grated zest of 1 small lemon
Spoon fresh grapes into 6 to 8 bowls
Spoon Cream on top
Top with fried grapes
Sprinkle with nuts and zest
CINNAMON WINE COOKIES
Not every guest is a fan of a rich dessert, but still like to end a meal with a special moment. That is when I serve these not-too-sweet perfumed cookies. Made with cinnamon and rosé (or red wine), they burst and crack during baking until they are completely irresistible. Serve them with the same wine used in the dough. This time I used Babylonstoren’s excellent Mourvèdre Rosé.
(24 cookies)
2 cups self raising flour
1 cup almond flour
1/2 tsp baking powder
2 tsp ground cinnamon
pinch of salt
1/2 cup grapeseed oil
1/2 cup rosé
1/2 cup sugar
extra sugar for rolling cookies in
Combine flours, baking powder, cinnamon and salt in mixing bowl
In a separate mixing bowl, whisk together oil, wine and sugar
Stir into flour mixture
Use hands and work into typical cookie dough
(On a very hot day, cover and refrigerate for 20 minutes)
Roll into 24 balls
Spoon 1/2 cup sugar into small shallow bowl
Roll cookies in sugar
Arrange 8 cookies on lined baking tray
Bake in oven at 170˚C (fan) for 13 to 14 minutes
Remove from oven and let stand for 5 minutes
Place on wire rack to cool completely
Repeat
CASHEW + CRANBERRY BISCOTTI
There are many, many opinions on how to make biscotti, also many variations in texture, size, thickness, shape and length of the second bake. You have to try and test and adjust until you find the one that really works for you. This recipe works of me, sometimes they turn out neater or more even-sized than other times, but I have learned to relax and enjoy them just as they are! Often, for a more sturdy, robust biscuit, I add 1 heaped tbsp of white bread flour to the mix. Serve them with coffee, tea or wine. Dip, dunk or don’t.
1/2 cup castor sugar
1/4 cup grapeseed or olive oil
1 tsp vanilla extract
2 large eggs
2 cups self raising flour
pinch of salt
1 cup raw cashew nuts, roughly chopped
1/2 cup dried cranberries, roughly chopped
finely grated zest of 1/2 lemon
Whisk together sugar, oil, vanilla and eggs
In a separate bowl, mix together flour, salt, cashew nuts, cranberries and zest
Stir into egg mixture
Shape dough into ball
Cover bowl with lid or plate, refrigerate for 30 minutes
Divide dough in half, shape into two logs of 25cm each
Do not flatten logs, place on lined baking tray
Bake in oven at 160˚C (fan) for 25 minutes
(For an even bake, turn the tray around after 13 minutes)
Remove from oven and let rest for 10 minutes
Lower oven temperature to 145˚C (fan)
Use a very sharp, finely serrated knife and carefully cut diagonally
into slices of about 1cm thick
(Use sawing action with very little pressure)
Arrange, cut sides up, on baking tray and bake for 10 more minutes
Let rest for 10 minutes
Place on wire rack to cool completely
DARK TRUFFLES WITH LEMON YOGHURT
TRUFFLES:
100g dark chocolate
80g milk chocolate
1/2 cup fresh cream
140g ginger biscuits
1/2 cup + 1tbsp desiccated coconut
grated zest of 3/4 (or whole) orange
2 tbsp raw oats
2 tbsp good cocoa powder
1 1/2 tsp ground cinnamon
Break chocolate into pieces and place with cream in small saucepan
Stir over low heat until chocolate has melted
Pour into mixing bowl
Place biscuits into a bag and beat with rolling pin
Stir crumbs into chocolate mixture
Stir in coconut
Add orange zest and 1/2 tsp cinnamon and mix
Mix in oats
Roll into 18 balls
Place balls on plate or tray lined with baking paper
Refrigerate for 20 minutes
Sift cocoa and 1 tsp cinnamon into bowl
Roll balls in cocoa mixture
Serve with small serving bowls of Lemon Yoghurt
LEMON YOGHURT:
500g thick natural yoghurt
2 (or 3) tbps lemon curd
1 tsp ground cinnamon
Mix yoghurt and curd together
Spoon into small serving bowls
Dust with cinnamon
CINNAMON PLUM CAKE PUDDINGS
Six servings. I usually replace half the flour with ground almonds, but had none in the house. These look different every time, sometimes they spill over, sometimes they sink, sometimes they stay upright like determined little solders, but they never disappoint. They often get frozen, reheated and served with not-too-sweet custard.
150g really soft butter
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup selfraising flour
1 heaped tsp baking powder
pinch of salt
1 heaped tsp ground cinnamon
grated zest of 1 lemon
1/3 cup of milk
3 ripe plums
Cream butter and sugar together in mixing bowl
Add eggs and vanilla, beat until light and smooth
Mix together flour, baking powder and salt
Add to egg mixture and mix
Mix in cinnamon and lemon zest
Gently stir in milk
Spoon 1 tbsp of batter into bottoms of six ramekins
Cut each plum into 8 slices
Arrange 2 slices on top of batter in each ramekin
Top with rest of batter
Arrange 2 slices of plum on top of each cake
Bake in oven at 175˚C until golden brown, about 20 minutes
Remove from oven, let rest for 5 minutes and serve
MUCH LOVED PEAR TART
250g store-bought shortcrust pastry, defrosted
6 ripe pears
4 eggs
2 cups thick cream
1 tsp vanilla extract
3/4 cup sugar
pinch of salt
Line bottom and sides of shallow pie dish with pastry
Place baking paper on top and fill with baking marbles or dry beans
Bake in oven at 190˚C (fan) for 6 tot 7 minutes
Remove baking marbles and paper, let crust cool
Peel pears, cut into slices and arrange on bottom of crust
Whisk eggs, cream, vanilla, sugar and salt together
Bake in oven at 170˚C (fan) until set, 25 to 30 minutes
Remove from oven and let cool
Serve lukewarm or at room temperature
FLOURLESS NANTES CHOCOLATE CAKE
A few years ago, on the day before my return to South Africa, I wanted to bake my Nantes landlady a thank you cake. I had no recipe, so I improvised and what turned out is the best flourless chocolate cake I know, I have made it several times since, and it is simply flop proof!
200g salted butter
200g dark chocolate
3/4 cup sugar
1 tsp vanilla extract
1 tbsp Cognac
6 eggs
85g almond flour
Line bottom of 22cm non-stick springform pan with baking paper
Melt butter and chocolate in a saucepan over low heat
Pour into mixing bowl, add sugar, cognac and vanilla, beat well
In a separate bowl, beat 1 egg until pale and fluffy
Beat into chocolate mixture
Repeat process with each of the 5 remaining eggs
Fold in almond flour
Pour mixture into baking pan
Bake in oven at 180˚C (fan) for 15 minutes
Lower heat to 170˚C and bake for 13 more minutes
Remove from oven and let cool in pan
Run a sharp knife around inside of pan to loosen cake
For a truly decadent experience, pour Chocolate Ganache over cake!
CHOCOLATE GANACHE:
1/3 cup fresh cream
160g dark chocolate
1 tbsp Cognac
Heat ingredients in saucepan over low heat
Stir until chocolate has melted
Let cool for a few minutes
Pour over cake
