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  • 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.

  • Chocolate Chip Cookies

    Chocolate Chip Cookies

    Chocolate Chip Cookies are small, dry, round biscuits with chocolate chips and originated from the United States.

    These fluffy chocolate chip cookies are secret weapons when you do not know what to bring to a social event. They are also a classic favorite to give to children. Once baked, these soft biscuits are crispy on sides and the middle melts in your mouth.

    This traditional recipe combines dough composed of butter, both brown and white sugar, semi-sweet chocolate chips and vanilla. There are many variations of this recipe and are not limited to the use of just chocolate. You can use with other types of chocolate as well as swap some ingredients for peanut butter, banana or oatmeal.

  • 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.

  • Salted Caramel

    Salted Caramel

    If you have enjoyed the raspberry macarons or if you want to try something different, you should try the salted caramel version!

    The macaron shells are the same from the raspberry macaron recipe. Just replace the raspberry jam with this salted caramel recipe.

    It’s sticky, sweet, and smooth; it’s madness, it’s just so good! Yes, maybe I like caramel a bit too much…

  • Orange Chocolate Mousse Cake

    Orange Chocolate Mousse Cake

    Decided to combine chocolate mousse and a cake to create an orange chocolate mousse cake.

    I didn’t want the orange flavor to be too strong so it’s only in the base. The 2 other layers are pure chocolate.

    Optional: You can change the recipe to include chocolate in all 3 layers; same with the orange zest, or even add a layer of orange jelly in the middle layer.

  • 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.

  • 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.

  • Fistik Sarma

    Fistik Sarma

    I had the best Fistik Sarma during my recent trip to Turkey. It was soft with a strong green pigmentation and a dominant taste of pistachio.

    I wanted to replicate this recipe once I got back home, but was only able to find recipes in Turkish. I had to watch a few videos to get an idea of how to make it.

    For a modest variation, you can use a combination of walnuts and almonds for this recipe.

    Fistik means “pistachio” in Turkish, but it is also used as a compliment for a pretty girl.