Generally, I don't like to post anything here that requires special equipment but in all other respects this recipe fits my overall philosophy of baking: simple things that satisfy. Though I'd been curious about madeleines for some time, I didn't have a tin, and didn't particularly want to acquire a new piece of kitchen equipment that only had one purpose. But a recipe from Julia Busuttil-Nishimura's new cookbook Good Cooking Everyday pushed me over the edge... or more accurately, to purchase a madeleine tin. The idea of sweet, shell-shaped cakes eaten warm from the oven was irresistible. All the more more given they were infused with orange, a favourite flavour of mine, as the recipe index of this blog can attest.
The brilliance of madeleines is that you make the batter ahead of time - the night before even - and they cook in a speedy 12 minutes. All you do once they're baked is tip them out of the tin and roll them in sugar. They're extremely low effort but high impact in terms of presentation and, most importantly, flavour. The real test of a new piece of kitchen equipment is whether or not you'll use it regularly, and in this case, I'm happy to report: unreservedly, yes.Monday 7 October 2024
Orange sugar-dusted madeleines
Monday 12 August 2024
Italian orange cake
I used a food processor as I don't have a blender so there were little chunks of orange studded through the crumb of the cake. I thought this rather added to its appeal, but if you like things more refined - and you own one - you may like to use a blender.
1 1/4 cups sugar (275g)
Wednesday 12 June 2024
Sticky triple ginger cake
It's winter in Sydney - the season for cosy cakes. The sort to have with a cup of tea, eat with your fingers, and crumb up your jumper. Ginger is a relatively new favourite flavour of mine. I'd always thought of it as old-fashioned, but now that's exactly what appeals to me about it. This is a very plain cake (it's brown, unadorned with icing or decoration) but contains hidden depths - three types of ginger, a delightful stickiness on its exterior, and a taste and texture perfect for pairing with a wedge of strong cheddar. The last one sounds odd I know, but the original recipe - by Scottish cookbook author Jess Elliott Dennison - recommended it as a serving suggestion, I tried it, and now I won't eat it any other way. As a bonus, this cake gets better with age (attractive as a make-ahead option), contains only one egg, and comes together in a single bowl (in this case, a saucepan).
Just a note for any subscribers coming across this new recipe by accident - in order to get email notifications for new recipes on this blog, you'll have to resubscribe using the link top right. Blogger's subscribe function was discontinued about a year ago and tech is not my strong point. This is the best work-around I've found so hope it works for you!
225g (1 1/4 cups) soft dark brown sugar
85g black treacle
150g golden syrup
1 1/2 tbsp ground ginger
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp garam masala
20g fresh ginger
3 pieces of preserved stem ginger in syrup
1 egg
300g (2 1/2 cups) self-raising flour
1/2 tsp baking powder
350ml (1 1/2 cups) milk
Monday 20 February 2023
Saffron, orange and yoghurt cake
I got some saffron for Christmas. I love grocery items as gifts - the sort of things that are useful but a little luxurious, that you might not include in your regular weekly shop. Saffron, which costs a lot for a little, falls squarely into this category. So when a friend had a birthday recently, I was ready with a cake. Saffron is a subtle flavour so know this recipe will still work really well without it. But what it does offer is an enhancement of colour - a warm glow that suffuses the cake. Its fine filaments are flecked through it too, little quivers of colour. Without saffron, what you get is a great everyday orange cake, easily made with ingredients you're likely to already have on hand. But saffron makes it just a little bit special, which is what birthdays - and Christmases - are all about after all.
Friday 14 October 2022
Double citrus syrup cake
Wednesday 27 April 2022
Sesame cake
At the risk of sounding like a broken record, I really like simple cakes. This one definitely fits the bill - made in a loaf tin, with ingredients I already had, it had the added advantage of using up some black sesame seeds that had been languishing in my pantry since buying them for some recipe I can now no longer remember. It showcases not just sesame seeds (both black and white) but also tahini. Unsurprisingly - given that ingredient list - it's like halva in cake form - lightly sweet, utterly more-ish and quite magnificent with black coffee.