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Category: Dairy Free

  • Carrot Cake

    Carrot Cake

    Carrot cake recipes were found in the 19th-century cookbook in Switzerland. According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for children’s birthdays.

    Carrot cake became prevalent in the UK during the Second World War because sugar was rationed in the army. The sweetness from the carrots substituted for the sweetness of the sugar.

    One of the best parts about carrot cake is that it gets better over the hours, even after a day or two. The flavors have a chance to mingle and the icing helps keep it moist.

  • Sticky Toffee Pudding

    Sticky Toffee Pudding

    Sticky toffee pudding is made from a classic cake batter with boiled dates added in. This dough is then traditionally baked in a pudding mould (bowl), not in an oven but in a saucepan, just like the Christmas pudding and many other puddings. It is served hot and topped with a caramel sauce.

    In this recipe I’ll be making it in the oven, to add a touch of practicality and to not lose too much of the authenticity of the dessert.

  • Raspberry Baba au Rhum

    Raspberry Baba au Rhum

    Time for some boozy dessert! Raspberry baba au rhum is not the kind of dessert you have for breakfast or the dessert you give to children but a spongy cake soaked in rum and pastry cream.

    Instead of the usual vanilla pastry cream or whipped cream on Baba au rhum I chose to use the raspberry version again, the same that I used for my Millefeuille.

    Optional: You can prepare this Baba with no rhum and only syrup so everybody can enjoy it.

  • Caramelised Apple Cake

    Caramelised Apple Cake

    Have you heard of or tried a caramelised apple cake before? If you haven’t you should!

    First off, the middle of the cake consists of nice caramelised apples and then it’s topped off with caramel over it.

    Optional: can add raisins, rum or cinnamon.

  • Cardamom Infused Lemon Curd Cake

    Cardamom Infused Lemon Curd Cake

    Cardamom and citrus are always an enjoyable combination with tea. So I combined these 2 flavors into a cardamom infused lemon curd cake.

    It comes with a spongy texture along with a creamy one making it a great tasty contrast. The curd recipe is based on the one made for my sweet & sour lemon meringue pie.

    Let me know if you know other interesting flavor(s) that could pair nicely with the lemon.

  • Raspberry Macarons

    Raspberry Macarons

    For this week I’m baking raspberry macarons, another classic of French patisserie. It’s one of the most popular desserts among people in France and recently has gained popularity worldwide. If the recipe is followed thoroughly, macarons are not hard to make.

    For this recipe the Italian meringue was used because it leaves the macarons with a nice crisp on the top but still soft in the inside.

    I’m aware that baking macarons for your first time can be overwhelming, but I assure you that even if they don’t look perfect on the first time, they will on the second try.

    As long as the filling doesn’t contain egg yolk, the macarons can be kept refrigerated for a short week.

  • Crème Brûlée Cheesecake

    Crème Brûlée Cheesecake

    A cheesecake without dairy? Yes, it’s true! This Crème Brûlée Cheesecake is actually a New York cheeseless cheesecake, prepared with soy yogurt and soy cream in place of traditional ingredients.

    For the crust of the cake I used my recipe of cookies, so I’m sure about them being dairy free.

    There is little sugar in this recipe to balance with the topping of your choice that will be sweet, here there is a layer of caramelised sugar to mimic a ‘crème brûlée’, a fruit coulis/sauce would also be very sweet.

  • Banana and Peanut Butter Cookies

    Banana and Peanut Butter Cookies

    I wanted to make a 100% dairy free cheesecake but it is quite hard to find dairy free cookies at the supermarket so I decided to make my own banana and peanut butter cookies.

    For the best flavour, use the ripest bananas you have and for the peanut butter, use the one you like the most crunchy or soft. I do prefer the crunchy one because it add crunchiness to the cookies.