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Ingredient: Margarine

  • 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.

  • Raspberry Millefeuille

    Raspberry Millefeuille

    Millefeuille is another pastry that you can find in any boulangerie in France. Commonly flavored with vanilla pastry cream, I made this raspberry millefeuille for Valentine’s Day (I know I’m late) with raspberry pastry cream.

    I decided to use the raspberry pastry cream to have a refreshing flavor of raspberry to it and to add a romantic vibe.

    Traditionally, a millefeuille is made up of three layers of puff pastry, two layers of pastry cream and the top layer is glazed with icing or fondant in alternating white icing and brown stripes then combed.

    The French name (Thousand-leaf) of this pastry refers to the large number of layers of puff pastry. With the traditional method of preparing puff pastry, made with six folds of three layers your millefeuilles will have 729 layers we are still far from the thousand.

     

  • 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.