• Simple caramel tea cake with currants inside and caramel sauce outside. The cake is moist, soft and… caramel-y. Despite expectation it is not very sweet. And this amazing feeling when in one bite we meet cake and fruit with all their sweet sourness. The sauce outside is another load of delightful caramel, so necessary for all its fans. Enjoy!

     

    small bundtcake pan or small loaf pan

     

    Ingredients:

    • ½ cup (110 g) butter, softened
    • ¾ cup firmly packed (175 g) golden sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1 tablespoon golden syrup
    • 1 cup + 2 tablespoons (180 g) all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon cinnamon
    • 100 ml milk
    • 200 g fresh currants (I used white and red)

    Icing:

    • 5 tablespoons dark brown sugar
    • 2 tablespoon butter
    • 5 tablespoons whipping cream

     

     

    Preheat oven to 350°F/180°C. Grease the pan with butter and dust with flour.

    In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add vanilla extract and golden syrup, mix. Add eggs, one at the time. Add flour mixed with baking powder and cinnamon in three batches alternate with milk starting and ending with flour. Mix until completely incorporated. Add currants and mix carefully with rubber spatula. Spoon the cake mixture to prepared pan. Bake for 25 minutes (until the skewer inserted into the center comes out clean). Leave in the pan for 5 minutes then transfer to a wire rack and cool.

    Icing: place butter and sugar in a saucepan and heat until butter melted and sugar dissolved. Add cream, heat for further few minutes until sauce starts to thick. Pour the warm icing over the cake and let it drip down. Place some fresh fruits on the top.


     
     

    Category: Fruit cakes.

    Tags: caramel, currants.

  • These blackcurrants tartlets are very tasty and easy to prepare. Cocoa shortbread pastry on the base and simple purple filling will make your day. The flavour of fruits is very distinct, not very sweet, a little bit sour, matches perfectly the cocoa bottom. On the top I made stripes of peanut butter but if you do not like this flavour it could be easily replaced by whipped cream. Enjoy!

     

    8 small (ø 4 inch) or 1 big (ø 10 inch)

     

     Base:

    • ½ cup softened butter
    • 4 tablespoon icing sugar
    • 1 egg
    • 1 ¼  cup flour
    • 2 tablespoon cocoa powder

     Filling:

    • 220 g condensed milk
    • 200 g blackcurrant, washed and blended into puree
    • 1 egg
    • 1 egg yolk
    • 4 tablespoon freshly pressed lemon juice

     Topping:

    • 3-4 tablespoon peanut butter or whipped cream

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour and cocoa powder still mixing on medium speed until the dough forms a ball. Remove it from the bowl, wrap in a clear foil and let cool in the fridge for at least 2 hours.

    Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square. Cut 8 circles slightly bigger than your tartlets tins or one big for the one big tart. Fill each tin with prepared circle and press to place properly. Line the pastry with baking parchment and weight with baking balls or bean (blind baking). Bake them blind at 350°F for 15 minutes, remove the weight and bake next 5 minutes until become golden brown in colour.

    Make filling: stir all ingredients together until combined. Pour the mixture over baked shortbread base. Bake at 350°F for 17 minutes (one big tart for 28 minutes). The filling needs to be set on its whole surface and looked like baked. Remove tartlets from tins and  place on the wire rack to cool completely.

    Peanut butter (or whipped cream) place in a pastry bag and pipe desired amount and shape over each tartlet.

     

     

     

    Category: Pastries/tarts.

    Tags: Currants, peanut butter.

  • French tart means shortbread base and fruits baked in creamy filling. The filling is fully liquid before baking and in high temperature slowly sets to become delicate foam. I made several mini tarts and used fruits such rhubarb and black currant which left over in my fridge. You may also use another berries (sour are best here) or bigger fruits cut into pieces. This is simple, tasty Summer dessert. Enjoy!

     

    1 bigger tart or few smaller

     

    Ingredients for the base:

    • ½ cup softened butter
    • 5 tablespoons icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 ¾ cups all purpose flour

    Filling:

    • 2 eggs
    • ¾  cup whipping cream
    • ½ cup sour cream
    • 1/3 cup sugar
    • 1 teaspoon vanilla extract

    Addition:

    • sour berries or other fruits cut into smaller pieces (if frozen need to be thawed)

     

    Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Preheat oven to 375°F.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan/s with prepared pastry and press to place properly. Fill the shells with parchment paper and scatter over any kind of weight e.g. ceramic balls, beans, peas or another baking pan. Bake blind for 15 minutes. Remove shells from the oven, discard weight and lower the oven temperature to 350°F.

    Make filling: mix all ingredients together until smooth mixture. Arrange fruits on pre-baked shell/s. Pour the filling mixture over and bake for 35 minutes (the filling should be set on the whole surface). Cool before serving for 2 hours at least.


     

    Category: Pastries/tarts.

    Tags: currants, fruits rhubarb.