Category Archives: baking

Caribbean chocolate ring with rum syrup


Caribbean chocolate ring with rum syrup
Originally uploaded by c.flessen

Chocolate ring:

115 g unsalted butter
115 g light muscovado (brown) sugar
2 eggs, beaten
2 ripe bananas, mashed
2 tbsp desiccated coconut
2 tbsp sour cream
115 g self-raising flour
3 tbsp cocoa powder, unsweetened
1/2 tsp baking soda

  • Cream the butter and sugar until light and fluffy;
  • Gradually add the eggs, beating thoroughly, then mix in the bananas, coconut and sour cream;
  • Sift the flour, cocoa and baking soda over the mixture, folding thoroughly;
  • Transfer to a well-greased ring tin and bake in a pre-heated oven at 180°C for 45-50 minutes, or until firm to the touch.
  • Cool for 10 minutes in the tin before turning out to finish cooling on a wire rack.

Rum syrup:

115 g caster sugar
4 tbsp water
2 tbsp dark rum
50 g semi-sweet chocolate, chopped

  • In a small pan, mix the sugar and water then heat gently, stirring occasionally, until the sugar is dissolved;
  • Bring to the boil and boil rapidly for 2 minutes without stirring;
  • Remove from the heat, then add rum and chocolate, stirring until the mixture becomes smooth;
  • Spoon the syrup evenly over the top and sides of the cake.

whipping cream
mix of fresh tropical fruits, diced or cubed
chocolate chips/curls/flakes

  • whip the cream with some vanilla sugar until almost stiff;
  • fold in the tropical fruits;
  • spoon the fruit mixture into the middle of the cake, then sprinkle the chocolate decoratively on top.

Oatmeal cranberry cookies


oatmeal cranberry cookies
Originally uploaded by c.flessen


… my favourite type of cookies thus far. It’s a bit fussy (read: labour-intensive) to make but I think well worth the effort 🙂


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Oatmeal cranberry cookies

210 g flour
210 g oatmeal
145 g butter/margarine, softened at room temperature
55 g brown sugar
90 g sugar
1/2 tsp salt
2 tbsp light syrup (or corn syrup)
55 g hazelnuts
55 g raisins
75 g dried cranberries
(1/2 dl water)

  • mix all the dry ingredients (flour, oatmeal, sugar, baking powder and salt) together; gradually add the butter, rubbing it into the flour mixture until the whole mixture resembles small breadcrumbs
  • add the syrup, hazelnuts and dried fruits into the flour mixture; mix together to form a dough (add the water a little at a time if the dough turns out too dry)
  • carefully roll the dough into sausage shapes about 5-7 cm in diameter; refrigerate the “sausages” for about 30 minutes
  • cut the sausages into pieces about 1 cm thick; place on baking trays lined with baking paper and bake in the oven at 180°C (preheated) for 10-15 minutes. Cool cookies on a wire rack. Serves around 20 big cookies.

Apfel-Streusel-Kuchen

Apfel-Streusel-Kuchen
Baking has always been something that I enjoyed doing. There was a time I used to prepare something, at least once every two weeks—be it a batch of cookies, brownies, or a multi-layered cake. Nowadays though, I find myself hard pressed to find time for it, what with graduate studies and all.

Last night, after noticing I haven’t baked even a single cookie for quite a while (… and days of prodding from the hubby, complete with a puppy-face look), I finally decided to end the abstinence. I prepared one of my favourites from when I was in Germany—Apfel-Streusel-Kuchen, or “Apple Crumble Cake”. It’s a bit fussy to make, but believe me the effort is all worth it ;o)

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Apfel-Streusel-Kuchen


150g plain flour
pinch baking powder
100g sugar
2 tsp vanilla sugar
pinch salt
150g butter or margarine
1 egg

  • sift the flour and baking powder into a bowl; add the rest of the ingredients, then mix together into a dough
  • knead the dough on a flat working surface dusted with flour; if the dough becomes sticky, refrigerate for a while
  • roll out dough to line the bottom and sides of a 28cm springform tin; bake blind at 200-220°C (preheated) about 10-12 minutes
  • leave to cool

1.5kg apples, peeled, cored and diced
75g sugar
pinch ground cinnamon
75g butter

  • combine the filling ingredients together, then stew gently until the apples are soft
  • leave the mixture to cool slightly, then spread over the pre-baked base above

150g plain flour
100g sugar
2 tsp vanilla sugar
100g butter (cut in small pieces)

  • sift together the dry ingredients; add butter gradually, rubbing it into the flour mixture until it forms small lumps (or resembles fine breadcrumbs)
  • sprinkle the crumble mixture evenly over the stewed apples
  • bake at 200-220°C (preheated) about 40 minutes, or until crumble top turns golden

Best served warm with a scoop of vanilla ice cream.