Tag: baking

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Foodie Friday: Chocolate cake with stewed blood plums

This week’s recipe comes from Maxwell & Williams and Melbourne blogger @Georgeats. Styled on Maxwell & Williams’ gold mezze serving tray.

Serves: 12  | Prep: 20mins | Cook: 40mins

Ingredients

For the cake:

  • 200g dark cooking chocolate
  • 150g butter
  • 4 large eggs
  • 1 ½ cups almond meal
  • 1 tablespoon espresso
  • 50g caster sugar
  • 50g brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For the plums:

  • 5 ripe blood plums
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla bean paste
  • 20g butter

Method

Preheat the oven to 180 degrees Celsius.

Using the double boiler method, melt the chocolate and butter in a stainless steel bowl over a pot of boiling water, ensuring the water doesn’t touch the base of the bowl. Once it is completely melted and combined, add the sugar, salt and espresso, and continue to stir until the sugar granules disappear.

Remove from the heat. Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites until stiff peaks form.

In a large bowl, combine the almond meal with the chocolate mixture, followed by the egg yolks, and mix well.

Gradually, spoon by spoon, mix in the beaten egg whites, until they are completely combined, and you are left with a fluffy chocolate cake batter.

Take a lined and greased 21cm spring form cake tin and pour in the batter. Put it in the oven for 35-40 minutes.

While the cake is cooking, slice your plums and put them in a medium saucepan along with the other ingredients. Cover them and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.

Once the cake has cooled, remove it from the tin, spoon over the stewed plums and serve.

Serve up a slice of this cake with clotted cream and enjoy with a glass of sparkling.

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Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate.

Ingredients

(Makes 16 muffins)

  • 4 bananas, mashed
  • 200 gm or 1 cup caster sugar
  • 150 ml or ⅔ cup oil
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 240 gm or 1 ½ cups plain flour
  • 2 teaspoons baking soda
  • 50 gm or ½ cup good quality dark cocoa
  • 100 gm good quality milk chocolate, chopped into chunks
  • 100 gm flaked almonds

Method

1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers.

2. Sift the flour, baking soda and cocoa together.

3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined.

4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing.

5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds.

6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife.

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Foodie Friday: Commando Steve’s banana walnut muffins

This recipe was created by Commando Steve for Vitamix but could easily be adapted to be made with other blenders.

Ingredients

  • 3 eggs
  • 75 g melted coconut oil
  • 150 g or 1 ½ medium bananas
  • 45 g pitted & roughly chopped dates
  • 1 tablespoon honey
  • 40 g coconut flour
  • ¼ teaspoon sea salt
  • 2 tablespoon protein powder
  • ½ teaspoon bicarbonate soda
  • 40 g toasted, chopped walnuts
  • Mini muffin patty cases

Optional to serve:

  • Natural yoghurt
  • Ricotta

Method

  1. Preheat oven to 180°C.
  2. Place eggs, oil, banana, dates and honey into the Vitamix container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn on machine and slowly increase to Variable 5.
  5. Blend until combined. Stop machine and remove lid.
  6. Add coconut flour, salt, protein powder and bicarbonate soda to the Vitamix container and secure lid.
  7. Select Variable 1.
  8. Turn on machine and slowly increase to Variable 5.
  9. Blend until smooth, using the tamper to press the ingredients into the blades. Stop machine and remove lid.
  10. Fold in the walnuts by hand.
  11. Scoop batter into mini muffin pan lined with patty cases. Bake for 13-15 minutes.
  12. Remove from oven and cool in tray for five minutes. Turn out onto rack to finish cooling.
  13. Add a dollop of natural yoghurt or ricotta sweetened with a dash of honey and vanilla to serve.

Serves: 10-20 | Preparation: 7 minutes | Blending time: 2 minutes  | Cooking: 15 minutes

–This recipe has been written for the C-Series Vitamix machines with Variable Speed control and Standard 2.0-litre container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

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The fabulous new one-stop shop for dessert and party styling

Given Jen and I are both longtime fans of the fabulous gift and party emporium Lark, our interest was piqued recently when we found out its founder, Allison Jones, had opened a new store, Melt Bake & Party.

“I created Lark ten years ago when I was living in the UK as a new mum and although I loved the store, after all this time I was ready for a change. As a creative person, I really enjoy the start-up phase of a business, developing and nurturing a new brand,” says Allison who sold Lark to a large Melbourne-based company last year, freeing her up to take on a new project.

Allison Jones

It’s a one-stop shop for modern party goods and cake decorating supplies and, just like Lark, it’s all wrapped up in one visually inspiring package. “Melt is the first store to bring together modern baking supplies and boutique party goods in a carefully curated space. Customers can shop by colour, to find everything they need from party plates to edible glitter in their perfect shade, they can create on-trend cakes and cookies at home with our help and they can style fun, colourful events in a single shop,” says Allison.

“I’m an online shopping addict and I wanted to make shopping for cakes and parties into a more fun, sensory experience so the website has gorgeous imagery, lots of DIY and inspiration, and we use beautiful bakery-style packaging to ship our online orders,” says Allison.

While Allison has always been a keen baker, it was the decorating that often left her feeling a little defeated, until she noticed a shift to simpler trends. “I love baking but my attempts at cake decoration have always ended in tears until I caught on to the recent cake trends which are so simple that even I can manage them. Anyone can make a fabulous drip cake, ombre cake, freak shake or luxe fairy bread, you no longer need to take classes or have advanced skills,” says Allison.

I love the My Mind’s Eye paper fan sets!

And Allison believes Australia is leading the way internationally in dessert trends, which is why she wanted to jump on the bandwagon. “I knew it was time to launch a store that would make it easy to shop for the supplies needed to create at home those fabulous cakes that we all swoon over on Pinterest,” says Allison.

“Melt is a fashion-led store and it appeals to trend-savvy shoppers who love to style all aspects of their life from their homes and their wardrobes through to their celebrations. We are offering something that is quite unique, and yet affordable for everyone. I hope that the store will inspire people to try to create their own amazing cakes at home,” says Allison.

The Sweetapolita fancy sprinkle blends make us want to bake!

As for what is currently trending on the site, it’s a mixed bag of fun. “The Sweetapolita range of fancy sprinkle blends is incredible, and it has been a huge hit with Melt’s customers. Edible paints and textas – who knew? And for the party shop I would highlight the stunning paper fan sets from My Mind’s Eye. These look amazing as an event backdrop and when the party’s over they can be used to decorate your home, looking particularly good in a home office or child’s room,” says Allison.

This cake was decorated with the site’s super popular edible paint pens

As for the latest dessert trends, Allison says there are new ones to be found on a weekly basis. “At the moment, I am crushing on the brushstroke cakes created by @kalabasa and I am also dying to make a geode cake. I think the underlying trend that will continue is for cake decorating to become ever more popular and accessible. Who doesn’t love cakes and parties?” says Allison.

Here, here!

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Foodie Friday: Raspberry coconut baked tart

Today’s recipe is from Kirsten Tibballs. Proclaimed by MasterChef Australia as ‘the Queen of Chocolate,’ she is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. In between television appearances and judging world class competitions, Kirsten teaches at Savour Chocolate and Patisserie School in Melbourne.

This is a simple raspberry and coconut baked tart, easy to create with beautiful textures and flavours.

Yield: 12 tarts  |  Preparation time: 40 minutes  |  Difficulty: Beginner

                                                                                                                                                                 

Ingredients

Shortbread pastry

  • 168g Unsalted butter
  • 104g Icing sugar
  • 35g Almond meal
  • 50g Eggs
  • 3g Salt
  • 75g Plain flour (A)
  • 215g Plain flour (B)
  • Plain flour for dusting

Method

  1. Place 12x 80mm tart rings on a lined flat tray.
  2. Place the butter and icing sugar in a mixing bowl or food processor.
  3. Combine until you have eliminated all lumps of butter.
  4. Add in the almond meal, eggs, salt and plain flour (A).
  5. Once combined add in plain flour (B) and stop mixing.
  6. Once it comes together as a dough, press into an even flat square and wrap in plastic wrap.
  7. Place in the fridge for approximately an hour for the pastry to firm up.
  8. Lightly dust the bench surface with flour and roll out the pastry to 3mm thickness.
  9. Cut the pastry 120mm in diameter. Line the tart cases with the pastry and place them in the fridge before trimming the excess off the top.
  10. Line the prepared tarts with baking squares on a heat proof plastic wrap and fill with rice or baking beads.
  11. Bake at 165°C for 8-10 minutes. Remove the lining and set aside.

Raspberry Jelly

  • 265g Fresh or frozen raspberries
  • 185g Caster sugar
  • 45g   Liquid glucose (light corn syrup)
  • 2g   Citric acid

Method

  1. Bring the sugar and raspberries to a boil, add in the glucose.
  2. Boil to 103°C while stirring on a medium to high heat.
  3. Remove from the heat.
  4. Stir in citric acid.
  5. While it is still hot, divide the jelly between the 12 tart cases.
  6. Fill tarts halfway, place in the fridge to enable the jelly to firm up.

Coconut Topping

  • 140g Caster sugar
  • 210g Whole eggs
  • 225g Desiccated coconut

Method

  1. Combine all the ingredients together by hand.
  2. Spoon on top of the raspberry jelly, evenly divided between the 12 tarts.
  3. Bake at 165°C for 10-to-12 minutes or until a light golden brown colour is achieved.
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Foodie Friday: Pancetta and silverbeet lasagne with sage

Hurray! Autumn is but days away now. Soon we’ll be reaching for the socks and boots, pulling out the cable knit throws and craving comfort food like this gorgeous one-pan lasagne from Williams-Sonoma.

Simplicity is the key to this generous recipe, making it wonderful for an easy weeknight gathering of friends. All you need to add is a simple green side salad, lightly dressed with a zingy vinaigrette. The same large, ovenproof, nonstick pan can be used to fry the pancetta, onion and silverbeet, then to assemble and bake the lasagne, and finally to serve it at the table.

Speed things up further by using instant lasagne sheets (it’ll say “no pre-cooking required” or “oven-ready” on the pack); soaking them in hot water first will ensure that they turn out tender rather than chewy.

Rainbow silverbeet, also known as rainbow chard or Swiss chard, is in season year-round in Australia. It’s name comes from its distinctive multi-coloured stems in red, orange, yellow or purple. If you can’t find it, regular silverbeet works perfectly well as a substitute.

Yes, you can easily skip the fried sage leaves on top, but it would be a shame to miss their fragrance crunch and translucent, delicate beauty.

If you’re serving straight from your nonstick pan, be sure to use a spatula or large serving utensil rather than a knife so you don’t damage your cookware. It’s a little messy negotiating all those strings of mozzarella and layers of pasta and greens, but that’s all part of the fun!

Pancetta and Silverbeet Lasagne with Sage

Serves 6-8

Ingredients

For the ricotta filling:

  • 2 cups (500 g) ricotta
  • 1 egg
  • 2 Tbsp finely chopped fresh sage
  • 2 cups (250 g) shredded mozzarella
  • 2 Tbsp milk
  • Sea salt and freshly ground pepper

For the pancetta filling:

  • 375 gm thin pancetta slices
  • 1 onion, diced
  • 2 bunches rainbow silverbeet, stemmed and coarsely chopped

For the béchamel:

  • 4 Tbsp (60 g) butter
  • ¼ cup (45 g) plain flour
  • 1½ cups (375 ml) full-cream milk
  • Sea salt and freshly ground pepper

For assembling:

  • 250 gm instant lasagne sheets, soaked in hot water for 10 minutes
  • 1 cup (125 g) shredded mozzarella

For the fried sage:

  • 2 Tbsp olive oil
  • 8 to 10 fresh sage leaves
  • Sea salt
  • Preheat an oven to 190°C.

Method

To make the ricotta filling, in a large bowl stir together the ricotta and egg until combined. Stir in the chopped sage and mozzarella, then stir in the milk. Season with salt and pepper. Set aside.

To make the pancetta filling, in a large frying pan over medium heat, working in batches as necessary, cook the pancetta slices until crisp and most of the fat is rendered out, about 6 minutes per side. Transfer the pancetta to a plate lined with a paper towel, leaving the fat in the pan. Add the onion to the pan and cook until softened, about 4 minutes. Add the silverbeet and cook, stirring frequently, until the silverbeet is wilted, about 2 minutes more. Transfer the silverbeet mixture to a bowl. Chop the cooked pancetta and stir into the silverbeet mixture. Set aside and reserve the pan to assemble the lasagne. 

To make the béchamel, melt the butter in a large, deep sauté pan or saucepan over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk a little at a time and cook, stirring constantly, until thickened, about 4 minutes. Season with salt and pepper. Transfer half of the béchamel to a bowl. Spread the remaining béchamel into an even layer in the bottom of the pan. 

To assemble the lasagne, arrange a single layer of pasta sheets over the béchamel, cutting the sheets if necessary to make them fit. Spread a third of the pancetta mixture in an even layer on top, then a third of the ricotta mixture. Repeat the layers two more times: pasta, pancetta mixture, ricotta mixture. Add another layer of pasta and cover with the remaining béchamel sauce. Sprinkle with the extra 1 cup (125 g) mozzarella.

Transfer the pan to the oven and bake until the pasta is tender and the lasagne is lightly browned and bubbly, about 30 minutes.

Meanwhile, make the fried sage: In a small frying pan over medium-high heat, warm the olive oil until shimmering. Working in batches to avoid crowding, add the sage leaves to the pan and fry until slightly crisp, 3 to 4 seconds. Using a slotted spoon, gently transfer the leaves to a plate lined with paper towel to drain. Sprinkle the leaves with salt and set aside. 

Remove the lasagne from the oven and let cool for 15 minutes. Garnish with the sage leaves and serve hot.  

Love this idea? Head to williams-sonoma.com.au for all your new-season entertaining inspiration.

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Foodie Friday: Bircher in a Biscuit!

Today’s recipe comes from Stacey Clare — A Healthy Mum. Jen’s been making some of her recipes for Seb recently and asked her to share some with our readers. Enjoy!

These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice. Egg-free, nut-free, gluten-free and freezer safe!

Makes: 20 | Prep: 10 mins | Cooking: 25 mins

Ingredients

  • • ¼ cup coconut oil
  • • 1 tbsp ground chia seeds
  • • 3 tbsp water
  • • ¼ cup maple syrup (plus extra for drizzling)
  • • ½ tsp bicarbonate soda 
  • • 1 tsp ground cinnamon (plus extra for sprinkling)
  • • ½ tsp fresh grated ginger
  • • 3 large Granny Smith apples
  • • ½ cup buckwheat flour 
  • • 1 ½ cups whole oats
  • • 3 tbsp milk (optional)

Method

STEP 1

Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger, spices and milk if you are using it, together in a bowl and whisk to combine. Set aside.

STEP 2

In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.

STEP 3

Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.

STORAGE

Fridge for 5 days & freezer for 1 month. 

STACEY CLARE’S NUTRITIONAL TIP: When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.

–Stace is A Healthy Mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family’s health journey in her health coaching services. Her food philosophy is all about simple, easy-to-cook food the whole family wants to eat. You can view some of Stace’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook at staceyclare.com

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Foodie Friday: Valentine’s Day sugar cookies

Instead of spending a small fortune on flowers or store-bought chocolates this Valentine’s Day – or skipping the occasion completely – why not bestow the gift of homemade treats on your loved ones? Williams-Sonoma has the most wonderful collection of Valentine’s themed baking tools and accessories, which you’ll use year after year, and not only in February.

These sweetly styled cookies needn’t be reserved for romantic love, either. Share them with the kids, your friends, neighbours and colleagues. Everyone will love the sentiment, and nothing tastes better than home-baked biscuits!

How’s that for the Valentine’s gift that keeps giving? 

Ingredients

  • 2/3 cup (155 g) unsalted butter, at room temperature
  • 1/2 cup (125 g) caster sugar
  • 1 large egg
  • 1 3/4 cup (280 g) plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • Royal icing for decorating (recipe below), optional

Method 

Preheat the oven to 200C. Have ready 2 ungreased baking trays. 

In a food processor or electric mixer, combine the butter and sugar and pulse until creamy. Add the egg and pulse until fluffy and blended. In a small bowl, whisk together the flour, baking powder and salt. Add one-third of the flour mixture to the food processor and process until blended, about 45 seconds. Add the remaining flour in two batches, processing after each addition until the dough is smooth.

Turn the dough out onto a well-floured surface, shape into a ball, and then roll out to about 5mm thick. (A good tip here is to cover your work bench with baking paper or parchment before flouring to help lift the rolled cookies onto trays. It will also make clean-up easier.)

Using your chosen cookie cutters, cut the dough into desired shapes. Then, using a spatula, transfer the cookies to the baking trays. Gather up the dough scraps, form into a ball, roll out and cut more shapes, and add to the baking trays.

Bake until lightly browned on the bottom and pale golden on top, 6-8 minutes. Transfer to wire racks and let cool on the baking trays for 5 minutes, and then transfer to the racks to cool completely.

Decorate the cooled cookies with royal icing. Makes about 36 cookies.

Royal Icing

Ingredients

  • 2 large egg whites
  • 500 g icing sugar, or more if needed
  • 1 tsp water or lemon juice, if needed
  • Food colouring (optional)

Method 

In a large bowl, using an electric mixer, beat together the eggwhites and 500g icing sugar until stiff enough to spread, about 10 minutes. If the icing is too stiff, beat in 1 teaspoon water or lemon juice. If it is too thin, continue beating for 2-3 minutes longer, or beat in another 1/4 cup (30 g) icing sugar. Use immediately before the icing starts to thicken. Royal icing will dry hard on cookies. Makes 1 cup.

To make different coloured icings, divide the icing among several bowls and add food colouring as desired. (Start with just a drop of food colouring, mix it in, check the colour and add more, drop by drop, until you reach your desired shade. A single drop can go a long way.) Using a knife or spatula, spread the icing on cookies. Alternatively, use a piping bag to highlight the details of stamped cookies. You could also decorate with sprinkles and sanding sugar before the icing dries.

–Love to bake? See Williams-Sonoma’s exclusive collection of bakeware and tools at williams-sonoma.com.au 

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Foodie Friday: A Melbourne Cup afternoon tea at home

foodie friday logo

Photography by Jacqui Turk

We get it – not everyone has the chance to don a hat (or fascinator, or crown) and head to the races for Melbourne Cup Day. But even if you’re planning a more sedate day at home, it can still be gorgeous – and delicious – as this afternoon tea spread by Williams-Sonoma and Sydney bakery Flour and Stone shows.

Gather a few friends, bake some treats inspired by Flour and Stone’s delectable offerings , open a bottle of bubbly, pop the kettle on, and pick your winner.

The simplest and fastest thing to prepare from this stunning spread are those Williams-Sonoma signatures: madeleines. We’ve featured a recipe here before for classic madeleines, but these lemon ones are tangy, spring-inspired and utterly, utterly moreish.

williamssonoma_lores_jacquiturk-1

Have the batter ready to go in the fridge, and whip these up while your guests wait – they take less than 10 minutes to cook in their specially shaped pan. And no one will mind if your other cakes are store-bought, especially if that store is Flour and Stone!

Styling tip: For a grown-up gathering like Melbourne Cup, keep colours neutral and decorations to a minimum. Let the natural beauty of the wholesome ingredients shine through on the cakes (leave the sprinkles and colourings to the kids’ parties), and complement with natural textures like wooden boards and hessian textiles.

Cheat’s tip: for the non-bakers or time-poor still looking for a homemade option, you could always pick up a luxe cake mix from Williams-Sonoma; they’re specially designed to be work with the Nordic Ware Bundt pans,  giving great pattern definition and easy release.

Lemon Madeleines

Ingredients

  • ½ cup (75g) cake flour (or plain white flour)
  • ½ tsp baking powder
  • 2 whole eggs plus 1 egg yolk
  • 1/3 cup (90g) caster sugar
  • Pinch of salt
  • ½ tsp vanilla extract
  • 1 tbsp finely grated lemon zest
  • 2 tbsp fresh lemon juice
  • 4 tbsp (60g) unsalted butter, melted and cooled
  • Icing sugar for dusting (optional)

Method

Preheat an oven to 200°C. Using a pastry brush, heavily brush melted butter over each of the 12 moulds in a madeleine pan, carefully buttering every ridge. Dust the moulds with flour, tilting the pan to coat the surfaces evenly. Turn the pan upside down and tap it gently to dislodge the excess flour.

In a small bowl, sift together the flour and baking powder twice. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together the whole eggs and egg yolk, the caster sugar and salt on high speed until pale, thick and fluffy, about 3 minutes. Reduce the speed to medium, add the vanilla, lemon zest and lemon juice and beat until combined, about 30 seconds.

Sprinkle the flour mixture over the egg mixture and, using a rubber spatula, gently fold in until just incorporated. Pour in the melted butter along the side of the bowl and gently fold in until incorporated.

Divide the batter among the prepared moulds, using a heaping 1½ tbsp batter for each mould. Bake the madeleines until the tops spring back when lightly touched, 7 to 9 minutes.

Transfer the pan to a wire rack and let cool for 2 minutes. Using a small spatula, gently release the madeleines, place on the rack and let cool for 10 minutes. Using a fine-mesh sieve, dust the tops with icing sugar and serve.

Makes 12 madeleines.

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Foodie Friday: Chocolate and orange olive oil cake

foodie friday logo

Photography by Jacqui Turk

What’s your go-to chocolate cake recipe? Food fanatic Charlotte Ree stopped by the Williams-Sonoma cooking school to share hers. It’s made with super-lush ingredients like Dutch cocoa powder, hazelnut meal, extra virgin olive oil and orange zest for a hint of citrus. Word of warning: you’ll never want to make any other cake EVER again! Whip one up for a special occasion, or enjoy a slice as a decadent afternoon treat.

charlotteree_choc_hires_jacquiturk-12
Charlotte Ree

Serves: 8 to 10 | Prep time: 20 minutes | Cooking time: 45 minutes

charlotteree_choc_hires_jacquiturk-28

Ingredients

  • 50gm Dutch cocoa powder + extra, to serve
  • 2 tsp vanilla extract
  • 150gm hazelnut meal (or almond meal)
  • 1/2 tsp bicarbonate of soda
  • 1 orange, finely zested + extra, to serve
  • Pinch of salt
  • 150ml extra-virgin olive oil
  • 200gm caster sugar
  • 3 large free-range eggs
  • Crème fraiche or mascarpone, to serve

Method

1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm springform pan, such as the Williams-Sonoma Goldtouch® Springform Pan, with olive oil and line the base with baking paper.

2. Sift cocoa powder into a bowl and whisk in 125ml (1/2 cup) boiling water until smooth. Whisk in the vanilla extract and set aside to cool slightly.

3. In a separate bowl, combine the hazelnut meal, bicarbonate of soda, orange zest and salt.

4. Place the olive oil, sugar and eggs in a large bowl and beat with an electric hand blender on high for 3 minutes or until mixture is pale and resembles thickened cream.

5. Reduce the speed to medium-low and pour in the cocoa mixture, beating continuously. Once combined, add the hazelnut mixture and stir gently with a spatula.

6. Pour batter into prepared tin and bake for 40 to 45 minutes or until sides are set but centre still looks slightly damp.

7. Cool cake in tin for 10 minutes on a wire rack, such as the commercial-quality Williams-Sonoma Goldtouch® Nonstick Cooling Rack, then remove cake from tin and set aside to cool.

8. To serve, dust with cocoa powder and sprinkle over extra orange zest. Serve with crème fraiche or mascarpone.

– Recipe by Charlotte Ree for Williams-Sonoma (@charlottereepr). If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. 

charlotteree_choc_hires_jacquiturk-26

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Foodie Friday: Buttermilk doughnuts

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Perfect for a weekend treat, these old-fashioned cake doughnuts and doughnut holes from Williams-Sonoma are beautifully aromatic with cinnamon and freshly grated nutmeg. They’re easy to prepare and so delicious you might want to make a few batches! The doughnuts will almost triple in thickness while they’re cooking, so be sure to fry them in batches to avoid crowding.

Buttermilk Doughnuts

Ingredients

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 3/4 tsp freshly grated nutmeg
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup caster sugar
  • 1 tbs unsalted butter, melted
  • 1/2 cup buttermilk
  • Peanut or canola oil for deep-frying
  • Icing sugar for dusting

Method 

In a bowl, sift together the flour, nutmeg, cinnamon, baking powder, baking soda and salt. Set aside.

To make the dough by hand, in a large bowl, whisk together the egg and caster sugar until creamy and pale. Add the melted butter and buttermilk and whisk until blended. Add the flour mixture and stir with a wooden spoon until the dough holds together.

To make the dough with an electric mixer, in a large bowl, beat together the egg and caster sugar on low speed until creamy and pale. Add the melted butter and buttermilk and beat until blended. Reduce the speed to low, add the flour mixture and beat until the dough holds together.

Line a large baking tray with paper towels. In a deep, heavy saucepan, pour in oil to a depth of 5 cm and heat to 185°C (check with a deep-frying thermometer like this Digital Candy & Deep Fry Thermometer from Williams-Sonoma, or test with a cube of bread; it should turn golden in 60 seconds). 

Turn the dough out onto a lightly floured work surface. Roll out to a 25 cm round about 1 cm thick. Use a 7 cm cookie cutter to cut out 8 rounds, then use a 2 cm cutter to cut a round from the centre of each.

When the oil is up to temperature, place 2 doughnuts and 2 doughnut holes into the oil and fry for about 2 minutes until deep golden brown. Using a slotted spoon, turn them and fry on the other side, about 1 1/2 minutes. Using the slotted spoon, transfer to the paper towels to drain. Repeat with the remaining doughnuts and doughnut holes.

Arrange the doughnuts and holes on a serving plate. Using a fine-mesh sieve, dust with icing sugar and serve immediately. Makes 8 doughnuts and 8 doughnut holes.

– Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce.

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Foodie Friday: Lemon, Coconut & Blueberry Cake & Maple Cream

Sydney-based teacher-turned-cake-queen Katherine Sabbath, has a cult following on Instagram. She collaborated with Pyrex on this recipe to celebrate the launch of their new Vintage Charm range.

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INGREDIENTS

Cake

  • 120g unsalted butter, at room temperature
  • ½ teaspoon pure lemon extract
  • 2 teaspoons freshly grated lemon rind
  • 1 ½ cups (330g) caster sugar
  • ½ teaspoon salt
  • 1 ¼ cups (310ml) buttermilk
  • 4 large egg whites
  • 2 ½ cups (450g) self-raising flour, sifted
  • ½ cup (40g) desiccated coconut

Maple cream cheese

  • 750g cream cheese, softened
  • 100g unsalted butter, softened
  • 1 teaspoon vanilla bean paste
  • 1 cup (160g) icing sugar mixture
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon fresh lemon juice

To decorate

  • 1 cup coconut flakes (I like to use a mixture of lightly toasted and untoasted)
  • 1 cup fresh blueberries
  • ½ cup 100% fruit blueberry jam
  • ½ cup (125ml) pure maple syrup

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METHOD

Step 1: Preheat oven to 160°C, fan-forced. Grease or line a 19cm round springform cake pan (Bakers Secret) with non-stick baking paper.

Step 2: Place butter, lemon extract, lemon rind, sugar and salt in the bowl of an electric mixer and beat on high until light and fluffy. Meanwhile, in a clean Pyrex bowl, whisk together buttermilk and egg whites until light and frothed.

Step 3: Stir in half the sifted flour and half the desiccated coconut, until just combined. Beat in half of the egg and milk mixture, until combined. Then stir in remaining flour and coconut. Finally, beat in the remaining egg and milk mixture until incorporated.

Step 4: Pour mixture into prepared cake pan and bake for about 25-30 minutes or until a wooden skewer inserted into the centre comes out clean. Stand cake in pan for 20 minutes before turning onto wire rack, top-side up, to cool completely. Cover with cling wrap and set aside until assembly.

Step 5: Place cream cheese in the bowl of an electric mixer and beat on medium speed until smooth.

Step 6: Add butter, vanilla bean paste, maple syrup and lemon juice and beat until light and fluffy. Cover with plastic wrap and set filling aside until needed.

Step 7: Using a long, thin knife trim top of cake to flatten if needed, then cut cake horizontally into two layers.

Step 8: Secure the bottom layer of your lemon coconut cake onto your favourite cake stand, serving platter or a cake board by applying a small dollop of maple cream cheese. Use a butter knife to spread blueberry jam over cake layer.

Step 9: Next, fill a pastry bag lined with a round-tipped nozzle with maple cream cheese. Starting from the outside edge, pipe peaks around the top of cake layer, slowly working towards the middle, until completely covered. Stud with some fresh blueberries and coconut flakes. Repeat this process with the second cake layer, including blueberry jam. Finish with a generous drizzling of maple syrup and serve immediately.

Katherine’s Tip: If your filling appears to be too soft to pipe neatly into your cake layers, leave to rest in the fridge for at least 30 minutes in order to firm up the mixture to a more workable consistency.

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Interiors Addict

How to: make your own doughnut board

Surely I can’t be the only one who has been swooning over doughnut boards on Pinterest? It was only a matter of time before I had to give it a DIY go for Interiors Addict! What do you think of my efforts? The common Krispy Kreme never looked so good, right?

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Here’s just how simple and easy it is to knock one of these bad boys up quickly…

HOW TO

Step 1: Pick up supplies

Step 2: Cut dowel rods

Cut your dowel rod to the desired lengths and sand down the edges.

Step 3: Drill holes

Mark out where you want the dowel rods to go (make sure you leave enough room between them for the doughnuts). Make sure your drill bit is the same width as your dowel rod and drill down 3/4 the depth of the serving board. Sand any rough bits around the holes you’ve just drilled.

Step 4: Glue dowels in

Put a small amount of glue into the holes you’ve drilled and push your dowels rod in. Remove any excess glue and then wait for it to dry.

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Step 5: Eat doughnuts!

Cake by La Petite Tarte and doughnuts from Krispy Kreme

–Kathryn Bamford is a certified interiors addict and regular contributor. You can follow her DIY and design adventures on Instagram @thedesignrookie.

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Recipes

Phoodie Friday: 3-Ingredient Warm Nutella Fudge Cake

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This week, we’ve renamed Foodie Friday Phoodie Friday in honour of food blogger Marie Phitidis from Phoodie. This week, she’s sharing a ridiculously easy dessert with us! Quick, simple and Nutella: what’s not to like?!

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Ingredients

To make a 20cm square cake

  • 1 and 3/4 cups Nutella (you will need to save 1/2 cup Nutella to use as icing)

  • 2 eggs

  • 1/2 cup plain flour, sifted

ABRRRET

Method

  1. Preheat the oven to 175 deg. celsius

  1. Place 1 and 1/4 cups of the Nutella, the eggs and the flour in a bowl and whisk together with a fork until combined. (Note: the remaining 1/2 cup of Nutella is to be used as icing).

  1. Transfer to your baking paper lined tin and pop into the oven for approx 25-to-28 mins. Test with a wooden skewer and remove from oven when skewer comes out clean.

  1. Allow to cool (you want it just warm) and then add the 1/2 cup Nutella to the top of the cake as icing.

Enjoy!

Stores for up to a week in Tupperware out of the fridge.

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If you’re a food blogger and you’d like to share one of your recipes on Interiors Addict, get in touch!

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Interiors Addict

Foodie Friday: Gingerbread Cookies 

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You know Christmas can’t be far away when you suddenly find yourself drawn to baking buttery biscuits laden with spice and covered in beautiful decorations. Especially if you’re not a super-keen baker throughout the rest of the year! Christmas is the perfect time to exercise those unused baking muscles and whip up something homemade that you can give your loved ones. Or just have in the pantry for those extra holiday visitors.

These classic gingerbread cookies make the perfect end-of-year gifts for school friends and teachers, or Christmas gifts for neighbours and workmates, and are a great way to get the kids involved in Christmas preparations.

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Plan ahead, though – this recipe (like most good gingerbread biscuits) require you to rest the dough for at least a couple of hours or overnight. Longer resting means the flavours and colour will have more time to develop – in the case of gingerbread, this can only be a good thing!

STYLING TIP This recipe will work wonderfully with any of Williams-Sonoma’s festive cookie cutters. Of course, decorating is only limited by your imagination – store-bought icing pens and icing keep things simple, but feel free to break out your favourite royal icing recipe if you prefer! For gifting presentation, why not enclose each cookie in a small cellophane bag sealed with a decorative sticker, or layer them on a pretty Christmas plate or a shiny new baking tray that also doubles as part of the gift?

Still not too sure about baking your gifts? Why not leave it to the experts? Check out the in-store pop-ups happening in Williams-Sonoma this weekend featuring Nectar & Stone (in Chadstone), Grumpy Donuts (in Bondi Junction) and MakMak Macarons (in Chatswood).

Ingredients (Serves 12)

  • 225 g unsalted butter, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup caster sugar
  • 1 cup molasses
  • 1 egg
  • 5 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • Icing pens, coloured sugars and other decorations as desired

Method

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and caster sugar and beat until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and gradually beat in the molasses. Add the egg and beat until the mixture is blended.

Sift the flour, bicarbonate of soda, ginger, cinnamon, cloves and salt together onto a sheet of greaseproof paper. Gradually add the flour mixture to the butter mixture, beating on low speed or stirring with a wooden spoon until well blended.

Turn the dough out onto a floured work surface and, with floured hands, form into a large, smooth mound. Divide the dough into 4 equal portions, shape into discs and wrap each disk in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Preheat an oven to 200°C (180°C fan-forced). Lightly grease 2 baking trays or line them with baking paper.

Working with 1 disc at a time, roll out the dough between 2 sheets of greaseproof paper to a thickness of about 5 mm. Using gingerbread cookie cutters about 7-10 cm tall, cut out figures. Using an offset spatula, transfer the cookies to a prepared baking tray. Repeat with the remaining dough portions, then gather up the scraps and reroll them. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling. For best results, do not roll the same piece of dough more than twice.

Bake the gingerbread figures until lightly browned on the bottom, about 6 minutes. Let cool on the sheets for 5 minutes, then transfer the cookies to wire racks and let cool completely. Dress up the cooled gingerbread figures with the icing, sugars and other decorations. Makes 2 to 5 dozen cookies, depending on size.

—Head to Williams-Sonoma for lots more inspiration, or book a cooking class in their Sydney Cooking School – it makes the perfect Christmas gift for your favourite foodie.

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Recipes

Foodie Friday: Mini Ricotta Doughnuts 

What are the weekends for if not for a little indulgence? These Italian-inspired doughnuts are filled with good, wholesome ingredients and they’re not overly sweet, making them the perfect treat for any time of day – even breakfast. Yep, we’re going to say it, they’re almost good for you.

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Ricotta is a perfect ingredient for spring, being the most simple fresh cheese around. Traditionally, it’s made with the whey left over from the production of other cheeses and always is best when it’s freshly made. You can easily make your own, too, by heating cream and full-cream milk, adding vinegar and salt, and then draining the mixture over cheesecloth. There are countless recipes online to try.

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The addition of ricotta makes this dough light and tender, which is perfect for yielding deliciously fluffy fritters with a sophisticated tang. The flavour is further elevated by the lemon zest (you could substitute orange zest) and fresh thyme. Choose a neutral-tasting honey so it doesn’t overpower the delicate flavour of the fritters. Or you could ditch the honey drizzle altogether and simply finish with a dusting of icing sugar.

STYLING TIP These delicious little morsels should be served and enjoyed as quickly as possible after cooking. They are a rustic dessert, so keep presentation casual and simple. If you’re serving to guests at the table, consider presenting the honey drizzle in small shot glasses garnished with an extra sprig of thyme.

Ingredients

  • Canola oil for deep-frying
  • 3/4 cup (125 g) plain flour
  • 2 tsp baking powder
  • 2 tsp finely grated lemon zest
  • 1/4 tsp salt
  • 1 cup (250 g) full-cream ricotta
  • 2 eggs, lightly beaten
  • 2 tbsp sugar
  • 1 1/2 tsp vanilla extract

For the honey drizzle:

  • 1/4 cup (90 g) honey
  • 1 tsp coarsely chopped fresh thyme
  • 1 tsp finely grated lemon zest

Method

Pour oil to a depth of 4 cm into a deep, heavy saucepan and heat to 190°C on a deep-frying thermometer.

In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes (be careful, hot oil will spit). Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 190°C between batches.

Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

–This recipe is adapted from one in Dessert of the Day by Kim Laidlaw.  Head to Williams-Sonoma  for more foodie inspiration, or book a cooking class in their Sydney Cooking School.

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Recipes

Foodie Friday: Madeleines

Today is the 100th birthday of Chuck Williams, founder of Williams-Sonoma. Who, you ask? And it’s true: Chuck doesn’t have the celebrity status of some of his contemporaries such as Julia Child – especially in Australia, where Williams-Sonoma is a relatively new brand. But his influence and legacy are pretty mind-boggling.

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It all started with one auspicious trip to Paris in 1953, when Chuck discovered the beautiful quality cookware that the French had been using in their home kitchens for years. It inspired him to do something about getting the same French cookware back home for American cooks. Before Chuck, specialist cookware in America was something only accessible to chefs and commercial kitchens.

Chuck opened his specialist cookware store in Sonoma, California in 1956 and today there are more than 250 Williams-Sonoma stores in North America and three in Australia.

Not only is the madeleine one of Chuck’s favourite recipes, it also represents one of his many contributions to the world of home cooking in the US. The special shell-shaped madeleine pans were among the first baking pans Chuck imported from France to the US in the late 1950s, and they were the most popular item at his California store for a year or two.

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These fragrant little French sponge cakes, most famously immortalised by Marcel Proust in his epic novel Remembrance of Things Past, are at their most memorable when eaten as Proust ate them: still warm from the oven and a little crisp on the outside. They take very little time to make and are perfect for dipping in coffee or tea.

STYLING TIP: Buttery and warm, these cakes don’t need a lot of styling – they won’t last long enough on the plate anyway! In homage to Chuck Williams and his legacy, try serving yours on fine French porcelain for afternoon tea alongside another Chuck favourite and a Williams-Sonoma icon: the Apilco Cow Milk Jug.

Ingredients

  • 4 tbsp unsalted butter, softened, plus more for greasing
  • 1/2 cup cake & pastry flour (if unavailable, substitute plain flour)
  • 1/2 tsp baking powder
  • 1 egg
  • 1/4 cup caster sugar
  • 2 tsp orange-blossom water
  • Icing sugar for dusting

Method

Position a rack in the lower third of the oven and preheat to 200°C (180°C fan-forced). Generously butter a 12-mould madeleine pan.

In a bowl, sift together the flour and baking powder. In another bowl, using a handheld mixer set on medium speed, beat together the egg, caster sugar and orange-blossom water for 30 seconds. Increase the speed to high and beat until the mixture has quadrupled in bulk and is very thick, about 10 minutes. Using a rubber spatula, carefully fold the flour mixture and then the softened butter into the egg mixture. Spoon the batter into the prepared moulds, filling each one about three-quarters full.

Bake until lightly browned around the edges and on the bottom, 10-12 minutes. Remove from the oven and immediately turn the cakes out onto a wire rack. Using a fine-mesh sieve or a sifter, dust with icing sugar. Serve warm. Makes 12 small cakes.

–This recipe is adapted from one in Merchant of Sonoma: Chuck Williams, Pioneer of the American Kitchen, by William Warren. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class in their Bondi Junction Cooking School.

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Recipes

Foodie Friday: Strawberry Shortcakes

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This week’s recipe comes from Williams Sonoma

So last week was all about an easy savoury brunch treat, but by all means, don’t stop there! Make use of the crazy abundance of strawberries to be found at the farmers’ markets and in supermarkets right now (you’ve noticed that too, right?) and delight your family and friends with a colourful, delicious end to your brunch.

Strawberries are widely available year-round, but are at their juiciest and sweetest from September to January. Don’t be too tempted by impressive size: the sweetest, most fragrant strawberries are often the smallest, and they’re the ones that work best in this recipe. Of course, you should choose berries with bright, fresh green caps and avoid any that are tinged with white or bruised. It’s also best to wash them close to when you plan to eat them. Store them in the refrigerator until then.

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Styling tip:

Isn’t strawberry shortcake the most charming name for such a classic brunch treat? And what could be more enticing than laying out a delectable, colourful spread for guests to assemble their very own strawberry shortcakes? Create an interactive workstation by presenting all the individual ingredients right on the table. Serve the shortcakes straight from their cooling rack – preferably still a little warm. Give the strawberries their own bowl (try a black or white one to really make the red fruit pop), add a mismatched bowl or repurposed jam jar for the cream. Stack up the serving bowls, napkins and cutlery, then switch on the kettle again – it’s time for another round of tea.

Ingredients

For the dough:

  • 2 cups (300g) plain flour
  • ¼ cup (60g) caster sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 125 g cold butter, cut into 1 cm pieces
  • 1 egg
  • 1/3 cup (80ml) thickened cream, plus more as needed
  • 2 tbsp demerara sugar

For the filling:

  • 500 g (about 2 punnets) strawberries, hulled and sliced
  • 3 tbsp caster sugar
  • Whipped thickened cream for serving

Method

Preheat the oven to 220°C. Line a large rimmed baking tray with parchment paper or baking paper.

In a bowl, using a fork, stir together the flour, caster sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened. Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.

Using a large spoon, drop the dough onto the prepared baking tray in mounds about 7 cm wide and about 2 cm high, spacing them 2.5 cm apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the demerara sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.

While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (125 g) of the berries. Add the remaining berries and the caster sugar, mix well, and set aside. Transfer the shortcakes from the baking tray to a wire rack and let cool for 15 minutes.

To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a shallow bowl. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.

–This recipe is adapted from one in the Williams-Sonoma cookbook Bake Good Things. Head to Williams-Sonoma for lots more foodie inspiration, or book yourself into a cooking class at their Bondi Junction Cooking School.

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