Well I thought it was high time that I post about cake on Sophielikescake. It has been a while.
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Blueberry and Frangipane Tart
What a terrible blogger I've been. It has almost been a month since I last wrote here even though it seems like I have been baking every day! I feel like such a bad person. I kinda wish I hadn't been baking within that last month (I dread the day I have to put my skinny jeans back on).
Wow so much has happened since I last posted here. I had an early 21st Mexican fiesta birthday party back home! Which was awesome. The photos are on my instagram feed :). What else, oh I moved back to Dunedin back into my wee little flat. Lucy and I got a new flatmate; Alex, to replace Alix who moved up to Auckland. Just to clarify, this Alex is male. You never know with the name Alex. Oh and I turned 21! Yay me for surviving childhood illness in this hardship that is the 1st world. Slash yay me for not screwing up so far. My parents can proudly call me a success and no longer have to take the bad parenting blame for anything dumb I do now. But most exciting were the arrival of my two new babies.
For a whole week before my birthday there were these two HUGE gift wrapped and bowed boxes
sitting in the corner of our tiny lounge.
Then on my birthday two glorious machines emerged! My 21st presents from my family and family friends were a beautiful Kitchenaid stand mixer and its (almost) matching Kitchenaid food processor. Holy mackerel! They are beautiful. Wonderful. To die for. Amazing! They are brilliant. I have named my cake mixer Nigella (because she is a goddess) and my processor Annabel (it was going to be a Jamie but I have trust issues with Jamie recipes at the moment).
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| Annabel |
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| Nigella |
Seriously, who needs a man when you have two perfectly smooth, stunning, robust, high quality kitchen appliances in your life? They do the job and they do it well. They don't complain and they are forever reliable. So. Much. Great.
Anyway since receiving these beautiful machines I have been baking and processing almost everyday. I think my flatmates need to stage an intervention on the baking front. Pretty sure I will be obese in no time.
Do you remember that Little and Friday cookbook I got for Christmas? I made the wee banana cakes from it about two months back. Ever since I got it I have been wanting to make one of the beautiful tarts they have pictured. The only problem is that you had to make pastry, then the frangipane then the creme patisserie and so on and so forth. The recipes were tricky and bitsy.
But! Now that I have my beautiful toys making these tarts (and finally using the tart dishes I bought) was be a dream.
I managed to find some cheap blueberries ($2.49 a punnet!) at Vege Boys and I wanted to use them in something special. Blueberries are still a treat food for me and I feel like their glory is wasted when they are just thrown into a smoothie or sprinkled over yoghurt.
Now what better way to celebrate the wonder that is the humble blueberry that by placing it on a pedestal of vanilla bean and lemon pastry, a layer of delicious frangipane as well as cushioning each and every berry with the soft caress of creme patisserie. Ok I got a little carried away there. . .
I adapted this recipe from the Little and Friday book (Treats From Little and Friday). I started off thinking I was going to make six small tarts. I was going to line all six of my small tart tins then freeze four of them and only bake the other two. Since Lucy is away this weekend it seemed silly to have an abundance of tart in the house.
I made this pastry up yesterday in my food processor and left it wrapped up in the fridge overnight. When I went to go roll it out (after softening it in the microwave for 20 seconds) I realised that I had far too much pastry and that the recipe I used was whack as crack when it said it would do for 6 small tart cases. I ended up lining my long rectangular tart tin as well as 10 small muffin holes for when I need to make mini pecan pies next. Its not a problem at all, its actually a good thing. It saves time in the future. It makes access to tarts far more . . well accessible.
So I am saving the small individual tarts for another day and instead using my long rectangular one. Winning!
This was definitely a learning process for me so along the way i'll point out mistakes to avoid and things to remember! :)
Also, you can buy food processors from Kmart for $59. I'm not sure what they would be like but I bet they would do the job for pastry.
Blueberry and Frangipane Tart
Makes one long rectangular sized tart
Loosely adapted from Treats from Little and Friday by Kim Evans
You will need 2 punnets of whatever berry fruit you desire. I would avoid strawberries though, they have too high a water content and would turn to mush on top of the tarts. I recommend raspberries and blueberries.
For the vanilla bean and lemon pastry (of which there will be plenty left over to line around eight or nine small tart cases):
2 3/4 cups plain flour
1 cup icing sugar
250g butter
1 large egg
3 teaspoons of lemon juice (about the juice of half a lemon)
zest of one lemon
1 teaspoon vanilla essence or 1/2 teaspoon vanilla bean paste
In a food processor (buy, borrow or steal yourself one), pulse together the flour, icing sugar and lemon zest. This is to mix it together and to aerate it. Add the butter in cubes and pulse until the mixture looks like fine golden sand. Add the egg, juice and vanilla and pulse until the mixture comes together. It will look dry and crumbly but trust me, it does come together. Turn the dough onto a floured bench and bring it together into a smooth ball. Flatten the ball into a disc then wrap in glad wrap and refrigerate for at least two hours. Apparently this pastry can be kept in the fridge for up to two weeks. Or if you aren't going to use it all at once, do what I did and line spare tart tins. Wrap them in glad wrap then pop them in the freezer. When you go to use them you don't need to thaw them, just fill them and bake!
To line your tins, roll the pastry out onto a floured bench until it is about 3mm thick. Try spraying the top of the pastry lightly with cooking spray to stop the pastry sticking to the rolling pin. If you are making the rectangle shaped tart roll the pastry out until it is about 4 cm larger on each side than the tart tin. Drape the pastry over the tin and gently press the pastry into the corners of the tin with your fingers. Use large cooks knife to trim the edges. Prick the base with a fork and then return to the freezer while you preheat the oven (about 30 minutes).
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| Press the pastry into the tin gently with your fingers |
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| You don't have to wrap it in gladwrap if you are going to use it that day. At the time of wrapping I still thought I was going to make the small ones. |
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| Dock your pastry with a fork |
For the frangipane (enough for just the rectangular tart or six small tarts i.e. about a cup and a half):
62g butter, softened
1/4 cup + 2 tablespoons caster sugar
1 large egg
3/4 cup ground almonds
1 1/2 teaspoons plain flour
Cream together the butter and sugar. When light and fluffy, add in the egg and beat until voluminous and airy. Add the almonds and flour and stir until combined.
For the creme patisserie (enough for just the rectangular tart or six small tarts i.e. about a cup and a half):
250 ml (1 cup) milk (trim or full fat it doesn't matter)
1/4 cup caster sugar
4 teaspoons plain flour
1/2 teaspoon vanilla bean paste
2 egg yolks (from small eggs)
Beat together the sugar, egg yolks and vanilla until thick and pale. Add the flour and beat until thick. In a medium sized saucepan (don't use a small one like I did!), bring the milk to a simmer whilst stirring so it doesn't burn on the bottom. Whilst beating the egg mixture start carefully pouring the hot milk into the mixing bowl making sure the addition is gradual. Beat until all the milk has been added and there are no lumpy bits at the bottom of the bowl. Return this mixture to the saucepan. Heat the custard whilst quickly whisking until just before boiling point (Ie a trembling simmer). If you heat the custard mixture to beyond boiling point it totally collapses and the egg curdles and it becomes a total unusable disaster. Don't do this. Thankfully we had enough milk in the fridge for me to start again. Take it off the heat immediately and pour into a clean bowl. Leave to cool before using. you should see it become nice and thick as soon as you take it off the heat. Check out this video to see if you are doing it right.
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| Heat the milk (in a much larger saucepan than this!) |
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| In a bowl, beat your eggs, sugar, vanilla and flour until thick and pale. Then gradually pour in the hot milk. Beat this until everything is mixed in then return to the saucepan. |
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| Whisk until just until it starts boiling. No later! |
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| It should start thickening as soon as you take it off the heat. Don't be tempted whatsoever to keep it cooking. |
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| If you leave it to boil too long it will end up looking like this. |
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| If in doubt, google!! |
To assemble the tarts:
Preheat the oven to 180 degrees on bake. Place a baking tray in the oven to also preheat. You will put the tart on this and it will enable a crispier base.
Spread the frangipane over the base of the tart. Then spread the creme patisserie over the top of that. Top the tart with the berries. Bake for 30 minutes or until pastry is golden.
Leave the tart to cool before removing from the tin.
To serve, dust with icing sugar and some long strips of lemon zest.
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| On goes the frangipane |
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| Then the creme patissiere |
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| Then the fruit :) |
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| Place it on the preheated baking tray |
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| and voila! |
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| So. Much. Great. |
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| Prepare for your friends to weep when you serve them up a slice. |
Enjoy!
xx
Peachy Keen: Peach, Blueberry and Raspberry Pie
It is Summer.
Not for much longer though.
So why not preserve what we have left of the beautiful Summer stone fruit and berries and turn them into a delicious pie!
This pie features on the cover of Cuisine Magazine. Not this pie of course! But the recipe. It looked rather delicious and the picture of it inside the pages looked wonderful and rustic! My kind of pie.
I am liking things that are not perfect. I like a bit if imperfection. It looks like more love has gone into it and isn't the result of mass production.
I am saying this before I make my pie. I have never made my own pastry before so before I started I had to accept that the crust would not be even and that the lattice would not be latticed! I even accepted that this pie could taste absolutely terrible! But it was all about the learning process and making my first pie. Because we must all start somewhere.
Recently I have become fixated with the idea of food processors. We have this horrible big clunky thing that we never use because Mum can't be bothered taking it out of the drawer (and all the crash bang and clanging that goes along with it!). My 21st birthday is coming up and on my wish list (it is a very short list due to the nature of the items) are a cream coloured Kitchenaid artisan stand mixer and its matching food processor. I don't know if I will be lucky enough to get the processor but I am still preparing my skill set for when I do get one! So in my processor obsession my eyes locked onto this recipe in Cuisine. It never occurred to me to make my own, I usually opened a packet from the freezer. Golly gee whizz have I been missing out all these years!
The walnut pastry was the easiest thing to whip up! and so quick as well! I highly recommend giving it a go.
Where pastry and I stop seeing eye to eye is in the rolling and lining of the tart tin.
You use cold butter when making the pastry. You refrigerate the pastry. You handle it as little as you can. This is so the butter doesn't melt into the flour and sugar but instead forms small solid particulates which then melt when baked creating a beautiful crisp pastry!
Unfortunately it gets rather hot in our kitchen and so the last golden rule was broken. The pastry kept sticking to my rolling pin and the baking paper I was rolling it out onto. I kept having to regroup and re roll. This made the dough all soft, squidgy and sticky. If this is the case you should probably chuck the lined tin in the freezer for half an hour or so to re-harden before filling with the fruit before finally throwing in the oven.
I used 2 peaches and 3 nectarines for this. Nectarines are just peaches without the fur and are called nectarines purely for marketing purposes. I also find using the Hunny nectarines makes it a whole lot sweeter and you get that glorious golden yellow colour.
The original recipe said to use blackberries. It also said you could substitute them for blueberries or raspberries. Why not both?
When we went to Onemana on the Coromandel last weekend we found that my auntie's house had a blueberry tree. We may or may not have totally stripped said tree of all blue fruit! This gave us about a cup and a half of delicious and free (!!!) fruit! Needing to use this fruit I decided to pop it in this pie!
The walnut pastry turned out beautifully in the end. The walnuts lent a lovely nutty brown colour to it making it slightly less garish than the usual sweet crust pastry. Oh and lets not forget that it tastes excellent as well!
Oh and since tomorrow is Valentines Day why not put some wee hearts on the top?
(Ugh Valentines Day. I have a hot hot date! . . . with my cousin Hannah!!!! :) )
Right lets do this shall we?
Peach, Blueberry and Raspberry Walnut pie
Adapted from Cuisine Magazine issue 156, January 2013
Makes 25cm diameter pie
For the pastry:
100g icing sugar
300g plain flour
75g walnut crumbs (walnuts that have been blasted in the food processor)
pinch of salt
200g chilled butter, cubed
2 eggs, beaten
For the filling:
5 peaches/nectarines, peeled and sliced
1 1/2 cup berries (fresh or thawed), can be made up of blackberries, blueberries, raspberries.
2 tablespoons orange liqueur or brandy
3 tablespoons caster sugar
2 tablespoons cornflour
In a food processor, whizz together the flour, salt, sugar and walnut crumbs together to evenly distribute everything. Drop the butter in whilst still whizzing) cube at a time until the mixture takes on a sandy consistency. Add the eggs and pulse until the dough just comes together.
Tip the dough onto a floured bench, bring into a ball then divide the mixture in half. Form discs out of each half, wrap in glad wrap and refrigerate for at least an hour.
Preheat the oven and baking tray to 200 degrees bake.
Roll one disc out on a large sheet of baking paper until it is about half a centimetre in thickness (and large enough to line a tart tin - diameter + height + height).
Drape the pastry over the tin and gently press into place. Patch up any holes with scrap pastry. Use a Flat edged knife to trim the edges nice and flat.
Leave the other disc in the fridge until it is time to lattice the top.
Place the lined tin in the freezer while you prepare the filling.
To prepare the filling, in a large bowl, mix together the sugar, orange liqueur and caster sugar. Add the fruit and gently toss until everything is coated.
Remove the tin from the freezer. Scatter the fruit evenly into the pastry case.
Take the second disc, roll it out until 5mm thickness then cut thin strips. Completely cover the pie in parallel strips. Then cover with a second layer of strips perpendicular to the first layer. Cut out hearts if you wish.
Bake for 30 minutes on top of the baking tray (this crisps up the bottom). Then turn down the temp to 180 degrees for another 25 to 30 minutes. If the pastry gets too brown place some tin foil over the top for the remainder of the time left.
Remove from the oven and leave to cool for half an hour or so before removing from the tin. You want the pastry to be cool enough so that it doesn't break.
Cut into nice big slices and serve with whipped cream or a really good vanilla bean ice cream!
Enjoy!!
Not for much longer though.
So why not preserve what we have left of the beautiful Summer stone fruit and berries and turn them into a delicious pie!
This pie features on the cover of Cuisine Magazine. Not this pie of course! But the recipe. It looked rather delicious and the picture of it inside the pages looked wonderful and rustic! My kind of pie.
I am liking things that are not perfect. I like a bit if imperfection. It looks like more love has gone into it and isn't the result of mass production.
I am saying this before I make my pie. I have never made my own pastry before so before I started I had to accept that the crust would not be even and that the lattice would not be latticed! I even accepted that this pie could taste absolutely terrible! But it was all about the learning process and making my first pie. Because we must all start somewhere.
Recently I have become fixated with the idea of food processors. We have this horrible big clunky thing that we never use because Mum can't be bothered taking it out of the drawer (and all the crash bang and clanging that goes along with it!). My 21st birthday is coming up and on my wish list (it is a very short list due to the nature of the items) are a cream coloured Kitchenaid artisan stand mixer and its matching food processor. I don't know if I will be lucky enough to get the processor but I am still preparing my skill set for when I do get one! So in my processor obsession my eyes locked onto this recipe in Cuisine. It never occurred to me to make my own, I usually opened a packet from the freezer. Golly gee whizz have I been missing out all these years!
The walnut pastry was the easiest thing to whip up! and so quick as well! I highly recommend giving it a go.
Where pastry and I stop seeing eye to eye is in the rolling and lining of the tart tin.
You use cold butter when making the pastry. You refrigerate the pastry. You handle it as little as you can. This is so the butter doesn't melt into the flour and sugar but instead forms small solid particulates which then melt when baked creating a beautiful crisp pastry!
Unfortunately it gets rather hot in our kitchen and so the last golden rule was broken. The pastry kept sticking to my rolling pin and the baking paper I was rolling it out onto. I kept having to regroup and re roll. This made the dough all soft, squidgy and sticky. If this is the case you should probably chuck the lined tin in the freezer for half an hour or so to re-harden before filling with the fruit before finally throwing in the oven.
I used 2 peaches and 3 nectarines for this. Nectarines are just peaches without the fur and are called nectarines purely for marketing purposes. I also find using the Hunny nectarines makes it a whole lot sweeter and you get that glorious golden yellow colour.
The original recipe said to use blackberries. It also said you could substitute them for blueberries or raspberries. Why not both?
When we went to Onemana on the Coromandel last weekend we found that my auntie's house had a blueberry tree. We may or may not have totally stripped said tree of all blue fruit! This gave us about a cup and a half of delicious and free (!!!) fruit! Needing to use this fruit I decided to pop it in this pie!
The walnut pastry turned out beautifully in the end. The walnuts lent a lovely nutty brown colour to it making it slightly less garish than the usual sweet crust pastry. Oh and lets not forget that it tastes excellent as well!
Oh and since tomorrow is Valentines Day why not put some wee hearts on the top?
(Ugh Valentines Day. I have a hot hot date! . . . with my cousin Hannah!!!! :) )
Right lets do this shall we?
Peach, Blueberry and Raspberry Walnut pie
Adapted from Cuisine Magazine issue 156, January 2013
Makes 25cm diameter pie
For the pastry:
100g icing sugar
300g plain flour
75g walnut crumbs (walnuts that have been blasted in the food processor)
pinch of salt
200g chilled butter, cubed
2 eggs, beaten
For the filling:
5 peaches/nectarines, peeled and sliced
1 1/2 cup berries (fresh or thawed), can be made up of blackberries, blueberries, raspberries.
2 tablespoons orange liqueur or brandy
3 tablespoons caster sugar
2 tablespoons cornflour
In a food processor, whizz together the flour, salt, sugar and walnut crumbs together to evenly distribute everything. Drop the butter in whilst still whizzing) cube at a time until the mixture takes on a sandy consistency. Add the eggs and pulse until the dough just comes together.
Tip the dough onto a floured bench, bring into a ball then divide the mixture in half. Form discs out of each half, wrap in glad wrap and refrigerate for at least an hour.
Preheat the oven and baking tray to 200 degrees bake.
Roll one disc out on a large sheet of baking paper until it is about half a centimetre in thickness (and large enough to line a tart tin - diameter + height + height).
Drape the pastry over the tin and gently press into place. Patch up any holes with scrap pastry. Use a Flat edged knife to trim the edges nice and flat.
Leave the other disc in the fridge until it is time to lattice the top.
Place the lined tin in the freezer while you prepare the filling.
To prepare the filling, in a large bowl, mix together the sugar, orange liqueur and caster sugar. Add the fruit and gently toss until everything is coated.
Remove the tin from the freezer. Scatter the fruit evenly into the pastry case.
Take the second disc, roll it out until 5mm thickness then cut thin strips. Completely cover the pie in parallel strips. Then cover with a second layer of strips perpendicular to the first layer. Cut out hearts if you wish.
Bake for 30 minutes on top of the baking tray (this crisps up the bottom). Then turn down the temp to 180 degrees for another 25 to 30 minutes. If the pastry gets too brown place some tin foil over the top for the remainder of the time left.
Remove from the oven and leave to cool for half an hour or so before removing from the tin. You want the pastry to be cool enough so that it doesn't break.
Cut into nice big slices and serve with whipped cream or a really good vanilla bean ice cream!
Enjoy!!
Lemon Blueberry Sour Cream Cake
Also known as the best summer fruit based cake known to mankind.
Today was one of those crazy baking days where you just seem to make one thing after the other.
Jack and his friend Will wanted banana cake. So I made banana cake.
Then my friend Ashleigh came around with a box full of blueberries. So we made this blueberry cake.
Then I felt like sending Jamal something in Dunedin. So I baked a brownie.
Then before you knew it I was getting everything out to start cooking dinner.
Anyway Back to the blueberry cake.
Ashleigh took a trip to the Coromandel and on her way stopped off in Ngatea to pick some blueberries. I have decided that another trip to Ngatea needs to be made as they were the best blueberries I had ever tasted and better still they were only $9 a kg. Brill!
I saw a recipe in my Julie Le Clerc Favourite Cakes book for a frosted lemon blueberry slab cake. I'm not a fan of slab cakes, they never look as pretty as a nice circle, so we decided to use a 23cm circular tin instead. You don't want too small a tin as the blueberries sink which would leave you with a massive layer of plain cake over the top of the blueberries.
I feel like the blueberries could also be substituted for raspberries if you happened to have those in the fridge. What I think makes this cake great is the lemony tang of the lemon is softened with the delicate flavour of the blueberries.
The sour cream also makes it delicious and moist. The sourness counteracts all the sugar making it less sickly sweet.
Then you add delicious, whipped and luscious lemony icing to the top.
Just make this cake ok. It is so great. I know I say that about a lot of cakes but this is different. It is Summery. It isn't chocolatey and heavy but light, airy and fruity. And since fruit is good for us, especially blueberries, it is basically calorie free.
But as we all know, calories don't even count between December and February.
True story.
Did I mention this was super easy to make?
Ok I'll stop blabbing now and get straight to the important bit.
Lemon Blueberry Sour Cream Cake
Adapted from Julie Le Clerc's Favourite Cakes
Makes a 23cm diameter cake
125g butter, softened
3/4 cup caster sugar
2 eggs
1/2 cup sour cream
1 1/2 cups self raising flour
Zest of 1 lemon
1 1/2 cup blueberries (fresh or thawed frozen ones)
Lemon icing:
30g butter, softened
2 cups icing sugar
Juice of 1 1/2 lemons
Preheat the oven to 180 degrees on bake.
Cream together the butter and sugar until light and fluffy.
Add the eggs in one at a time, beating well between each addition. Beat until fluffy and voluminous.
Mix in sour cream and lemon zest.
Sieve in the flour and gently fold in until just combined.
Add the blueberries and delicately mix in.
Transfer into a lined cake tin (preferably one with a removable base) and bake for 35-40 minutes or until the top turns golden and a skewer comes out clean. I found that the top of the cake browned quickly so to stop over browning I placed a piece of tin foil over the top.
Leave to cool for half an hour before removing from the tin and transferring to a cake rack. Leave to cool completely before icing.
To make the icing, beat all the icing ingredients together until smooth and fluffy. You may need more icing sugar or lemon juice depending on the resultant consistency.
Garnish with strips of lemon zest if you wish.
Enjoy with a nice glass of iced tea (we did!)
Today was one of those crazy baking days where you just seem to make one thing after the other.
Jack and his friend Will wanted banana cake. So I made banana cake.
Then my friend Ashleigh came around with a box full of blueberries. So we made this blueberry cake.
Then I felt like sending Jamal something in Dunedin. So I baked a brownie.
Then before you knew it I was getting everything out to start cooking dinner.
Anyway Back to the blueberry cake.
Ashleigh took a trip to the Coromandel and on her way stopped off in Ngatea to pick some blueberries. I have decided that another trip to Ngatea needs to be made as they were the best blueberries I had ever tasted and better still they were only $9 a kg. Brill!
I saw a recipe in my Julie Le Clerc Favourite Cakes book for a frosted lemon blueberry slab cake. I'm not a fan of slab cakes, they never look as pretty as a nice circle, so we decided to use a 23cm circular tin instead. You don't want too small a tin as the blueberries sink which would leave you with a massive layer of plain cake over the top of the blueberries.
I feel like the blueberries could also be substituted for raspberries if you happened to have those in the fridge. What I think makes this cake great is the lemony tang of the lemon is softened with the delicate flavour of the blueberries.
The sour cream also makes it delicious and moist. The sourness counteracts all the sugar making it less sickly sweet.
Then you add delicious, whipped and luscious lemony icing to the top.
Just make this cake ok. It is so great. I know I say that about a lot of cakes but this is different. It is Summery. It isn't chocolatey and heavy but light, airy and fruity. And since fruit is good for us, especially blueberries, it is basically calorie free.
But as we all know, calories don't even count between December and February.
True story.
Did I mention this was super easy to make?
Ok I'll stop blabbing now and get straight to the important bit.
Lemon Blueberry Sour Cream Cake
Adapted from Julie Le Clerc's Favourite Cakes
Makes a 23cm diameter cake
125g butter, softened
3/4 cup caster sugar
2 eggs
1/2 cup sour cream
1 1/2 cups self raising flour
Zest of 1 lemon
1 1/2 cup blueberries (fresh or thawed frozen ones)
Lemon icing:
30g butter, softened
2 cups icing sugar
Juice of 1 1/2 lemons
Preheat the oven to 180 degrees on bake.
Cream together the butter and sugar until light and fluffy.
Add the eggs in one at a time, beating well between each addition. Beat until fluffy and voluminous.
Mix in sour cream and lemon zest.
Sieve in the flour and gently fold in until just combined.
Add the blueberries and delicately mix in.
Transfer into a lined cake tin (preferably one with a removable base) and bake for 35-40 minutes or until the top turns golden and a skewer comes out clean. I found that the top of the cake browned quickly so to stop over browning I placed a piece of tin foil over the top.
Leave to cool for half an hour before removing from the tin and transferring to a cake rack. Leave to cool completely before icing.
To make the icing, beat all the icing ingredients together until smooth and fluffy. You may need more icing sugar or lemon juice depending on the resultant consistency.
Garnish with strips of lemon zest if you wish.
Enjoy with a nice glass of iced tea (we did!)