Showing posts with label Bakery. Show all posts
Showing posts with label Bakery. Show all posts

2015-02-12

Black Forest Brownies

Yield: 16 brownies in 20cm square pan



INGREDIENTS:
128g plain flour
60g unsweetened cocoa powder
¼tsp baking soda 
¼tsp salt
2 eggs
120g granulated sugar
70g fat-free plain greek yoghurt
2tbsp light olive oil
2tsp vanilla extract
213g drained dark sweet pitted cherries in syrup from can
40g dark chocolate chunks

1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 Sift first four ingredients into a bowl. In another bowl, whisk to combine eggs, sugar, yoghurt, oil, and vanilla extract.

3 Pour flour mixture into liquid mixture. Stir and fold until well combined.

4 Fold in cherries and chocolate chunks.

5 Bake in preheated oven for 25 minutes.

6 Let cool and then refrigerate until cold to serve! ENJOY!

2015-01-12

Moelleux au Chocolat sans Beurre

Yield: One 23cm Round Cake






INGREDIENTS:

- 125g 90% dark chocolate

- 125ml unsweetened almond milk

- 1tbsp plain flour

- 50g ground almond

- 4 eggs, yolks and whites separated

- 125g granulated sugar



1. Slightly grease and flour a 23cm round springform pan. Preheat oven to 180c.

2. In a big heatproof bowl, melt chocolate with milk. Then, add egg yolks into warm chocolate mixture and stir to combine.

3. Add plain flour and ground almond to chocolate mixture and stir to combine.

4. With an electric mixer, whisk egg whites with sugar until stiff peaks form. Then, fold egg whites into chocolate mixture.

5. Pour batter into prepared pan. Bake in preheated oven for 30 minutes.

6. Remove cake from oven and let it cool before serving. Also best served cold from fridge.

Genoise au Chocolat

Yield: One 23cm Round Cake




INGREDIENTS:

- 4 eggs

- 100g granulated sugar

- 15g plain flour

- 15g corn flour

- 25g unsweetened cocoa powder


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. 

2. Sift over and then patiently fold in a mix of plain flour, corn flour, and cocoa powder.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 170c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.

2014-12-12

Simple Sponge Cake

Yield: One 23cm Round Cake








INGREDIENTS:

- 6 eggs at room temperature

- 125g granulated sugar

- 125g all-purpose flour

- 1tsp baking powder

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick. Add in vanilla extract halfway through.

2. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

3. Pour batter into a 23cm round cake pan with a parchment paper lined on the bottom only. 

4. Bake in preheated oven set at 180c for 25 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Banana Cake

Yield: One 23cm Round Cake






INGREDIENTS:

- 4 eggs at room temperature

- 100g granulated sugar

- 225g all-purpose flour

- 1tsp baking powder

- 300g peeled ripe bananas (~3 medium), puréed

- 1tsp vanilla extract


1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in banana purée and vanilla extract. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 30 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

2014-11-12

Green Tea Cake

Yield: one 23cm round cake





INGREDIENTS:

- 110g granulated sugar

- 4 eggs

- 100ml unsweetened almond milk

- ½tsp vanilla bean paste

- 1tsp baking powder

- 1tbsp matcha powder

- 225g plain flour



1. Sift all dry ingredients into a bowl. Set aside.

2. Using an electric mixer beat eggs with sugar on high speed until thick and pale. Add in milk and vanilla bean paste, without stopping the mixer, until well combined.

3. Fold in dry ingredients in batches using a spatula, until well combined.

4. Pour batter into a silicon round cake pan, or any greased pan. Bake in preheated oven set at 180c for 30 minutes.

5. Remove the cake from oven and let it cool completely before serving and storage.


Better serve cold :p

Applesauce Banana Bread

Yield: 1 loaf


INGREDIENTS:

- 256g plain flour

- 1tsp baking soda

- ¼tsp salt

- 125ml sweetened applesauce

- 2 eggs

- 330g peeled ripe bananas (~2-4 bananas), mashed



1. Combine all dry ingredients in a big bowl and mix the wet in another. 

2. Pour the wet into the dry. Mix until well blended.

3. Pour batter into silicon or greased loaf pan. Bake in preheated oven set at 175c for 55-65 minutes until a toothpick inserted into center of the bread comes out clean. Let bread cool before serving/storage.


***If I could find unsweetened applesauce, I would have added 2tbsp of honey.

2014-09-12

Applesauce Oatmeal Blueberry Muffins

Yield: 12 muffins


INGREDIENTS:
- 200g plain flour
- 125g rolled oats
- 80g granulated sugar
- 2tsp baking powder
- 1/2tsp baking soda
- 1/4tsp salt
- 250g fresh blueberries
- 1 egg
- 125ml sweetened applesauce
- 240ml unsweetened soy milk
- 1tsp vanilla extract


In a large bowl, combine all dry ingredients and blueberries, and then make a well in the center of the bowl. In another bowl, mix egg, apple sauce, soy milk, and vanilla extract. Pour the liquid mixture into the well of the large bowl containing dry ingredients and mix until just blended. 

Spoon the mixture into silicon or greased muffin cups. Bake in preheated oven set at 190C for 20 minutes, until the muffins are light and golden brown.

Banana Blueberry Muffins

Yield: 12 muffins


INGREDIENTS
- 340g peeled ripe banana (~2-4 bananas), mashed
- 1tsp baking soda
- 170g fat free plain greek yoghurt
- 2 egg whites
- 60g granulated sugar
- 1tsp vanilla extract
- 195g plain flour
- 1tsp baking powder
- 1/4 tsp salt
- 250g fresh blueberries


1. Preheat oven to 180C. Grease 12 muffin cups.

2. In a medium bowl, mix mashed banana, baking soda, and yoghurt.

3. In another medium bowl, mix egg whites, sugar, and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 25 minutes, until done.

2014-07-12

Orange Chocolate Chips Muffins

Yield: 12 muffins


INGREDIENTS

- 195g plain flour
- 1tsp baking powder
- ¼tsp salt
- 60g granulated sugar
- 100g plain chocolate chips
- grated zest of 2 large oranges
- freshly squeezed juice of 1 large orange
- 1tsp vanilla extract
- 2 eggs
- 170g fat free plain greek yoghurt


Grease a 12-cup muffin pan. Preheat oven to 180C.

Combine all dry ingredients in a large bowl, and then make a well in the center of the bowl.

Mix orange zest, orange juice, vanilla extract, eggs, and yoghurt in another bowl, until well combined.

Pour the liquid mixture into the well in the bowl containing dry ingredients and mix until just combined.

Bake for 25 minutes.

2014-06-12

Raspberries Chocolate Bread Pudding

Number of Servings: 6


INGREDIENTS
- 250g brioche cut into cubes
- 150g fresh raspberries
- 500ml unsweetened soy milk
- 3 tbsp unsweetened cocoa powder
- 60g light brown sugar
- 1tsp vanilla extract
- 1/2tsp ground cinnamon
- 4 eggs


1. Place brioche cubes evenly onto a 23cm round casserole dish. Arrange raspberries on the top.

2. Whisk together all other ingredients to form a smooth custard.

3. Pour custard over brioche cubes and raspberries. Make sure everything is fully covered in custard.

4. Let it sit for 1 hour.

5. Bake in preheated oven at 180C for 1 hour.

6. Serve warm, at room temperature, or chilled.

2014-05-12

Banana Oatmeal Muffins

Number of Servings: 12



INGREDIENTS

- 3 bananas, mashed
- 2 eggs at room temperature
- 225ml skimmed milk
- 1tsp vanilla extract
- 300g porridge rolled oats
- 1tbsp baking powder
- 45g light brown sugar, sifted
- 1tsp ground cinnamon
- 150g dried raisins


1. Preheat oven to 190C. Grease muffin pan.

2. Mix all wet ingredients in one bowl, and all the dry in another.

3. Pour the wet into the dry. Mix until just combined.

4. Bake for 20 minutes.

5. Leave muffins in muffin pan for 10 minutes. Then, transfer them onto a wire rack to cool completely.

2014-04-12

Pumpkin Cookies

Number of Servings: 12 (around 24 cookies)





INGREDIENTS

- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract


1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

2014-03-12

Nutty Blondies

Number of Servings: 16


INGREDIENTS
- 1 egg
- 100g brown sugar
- 1tsp vanilla extract
- 113g unsalted butter, melted and cooled to room temperature
- 130g plain flour
- 1/4tsp salt
- 1/4tsp baking soda
- 100g chopped nuts (almond and hazelnut)


1. Whisk together egg, brown sugar, vanilla extract, and melted butter.

2. Whisk together flour, salt, baking soda, and nuts.

3. Combine 1 & 2 until just blended.

4. Transfer batter to greased and floured 20cm square pan. Bake in preheated oven at 180C for 25 minutes.

Lemon Cake

Yield: One 23cm Round Cake





INGREDIENTS:

- 4 eggs at room temperature
- 120g granulated sugar
- 1tsp vanilla extract
- zest of 1 lemon
- 50ml lemon juice
- 200g all-purpose flour
- 1tsp baking powder



1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in vanilla extract, lemon zest and juice. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 25 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.

2014-02-10

Chocolate Brownies

Number of Servings: 16


INGREDIENTS

- 150g dark chocolate

- 113g unsalted butter

- 80g sugar

- 15g cocoa powder, sifted

- 1tsp vanilla extract

- 3 eggs

- 1/4tsp salt

- 95g plain flour


1. Preheat oven to 180C. Grease and flour a 20cm square pan, or line the pan with baking paper.

2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the salt and flour.

3. Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Refrigerate for hours and serve chilled.

Simple Chocolate Cake

Yield: 1 Loaf Cake


INGREDIENTS
165g plain flour
100g light brown sugar
50g cocoa powder, sifted
1tsp baking soda
1tsp baking powder
¼ tsp salt
1 egg yolk and 2 egg whites
160ml unsweetened soya milk
180ml water or coffee
60ml vegetable oil
1tsp vanilla extract


1. Grease and flour a loaf pan. Preheat oven to 180C.

2. Combine all dry ingredients in a large bowl. Mix all wet in another.

3. Pour the wet into the dry and mix well.

4. Transfer the batter into the loaf pan. Bake in preheated oven at 180C for 50-60 minutes.

5. Let it cool on a wire rack before serving.

2014-01-12

Chocolate Banana Bread Muffins

Yield: 12 muffins or 1 loaf






INGREDIENTS

454g peeled ripe banana (~3 large bananas), mashed
1/4 tsp baking soda
120ml unsweetened soya milk
80g light brown sugar
2 eggs
1tsp vanilla extract
150g plain flour
80g rolled oats
3/4tsp baking powder
1/4 tsp salt
30g unsweetened cocoa powder, sifted
30g chopped almonds
50g chopped walnuts



1. Grease and flour a loaf pan or 12-cup muffin pan.  Preheat oven to 180C.

2. In a medium bowl, mix mashed banana, baking soda, and soya milk.

3. In another medium bowl, mix sugar, eggs and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 60 minutes (if using loaf pan), or 25 minutes (if using muffin pan), until done.

2013-12-12

Greek Yoghurt Banana Bread

Yield: 1 loaf


INGREDIENTS
340g peeled ripe banana (~2 large bananas), mashed
1tsp baking soda
170g fat free plain greek yoghurt
2 egg whites
65g light brown sugar
1tsp vanilla extract
195g plain flour
1tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon

1. Grease and flour a loaf pan.  Preheat oven to 180C.

2. In a medium bowl, mix mashed banana, baking soda, and yoghurt.

3. In another medium bowl, mix egg whites, sugar, and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 50-60 minutes, until done.

2013-11-12

Pumpkin Muffins with Chopped Walnuts

Yield: 12 muffins


INGREDIENTS
128g plain flour
80g light brown sugar
1tsp baking soda
1/2tsp baking powder
1/4tsp salt
1tsp cinnamon
100g chopped walnuts
2 eggs
80ml skimmed milk
1/2tsp vanilla extract
210g pure pumpkin puree

1. Preheat oven to 180C.  Grease a 12-cup muffin pan.

2. In a large bowl mix all dry ingredients, and in another bowl mix all the wet. 

3. Pour the wet into the dry.  Stir until just combined.

4. Spoon the batter into muffin cups.  Bake for 20-22 minutes.