Pumpkin Banana Coconut Cake

You might be wondering why theres only one picture and why its so ugly, orangy and saturated… well I present you my excuses in advance… Belive it or not, I did the cake photo shoot but as clueless as I am I just forgot the most important thing while taking a picture, the freaking memory card!

Yeap, you can laugh as hard as you want and you can also wonder how the heck I didn’t check before shooting… Well that’s me! The worst part is that in the camera screen theres and intermittent little sign who says: NO MEMORY STICK! How can I miss that hu? Well fellas I did!

You can also may ask, why I didn’t re-do the photos, well cause there’s no more bread!!! It was so delicious that was eaten in less than an hour. Thank God it was yummy, cause now thats my only comfort.

This picture is the one I took with my phone to send it to my husband et voilà, is the only one I have for the blog. SORRY ='(

Here’s the recipe for this great cake, perfect for autumn:

Ingredients:

  • 2 cups of all purposeFlour
  • 2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of vegetable oil
  • 3/4 cup of granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon of vanilla extract
  • 2 large ripe bananas
  • 3/4 cup of fresh Pumpkin Puree
  • 1/4 cup of Milk
  • 1 teaspoon of ginger
  • 1teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 cup of grated coconut

Preheat the oven at 180°C and butter + flour your cake pan.

In a large bowl, mix the flour, baking powder and salt. Mix to spread evenly.

In a medium bowl and with and electric mixer, beat the butter, oil and sugar. Add the eggs one at a time, mixing well after each addition . Add the vanilla extract and stir.

In a bowl, mash the bananas with the milk. Mix in the pumpkin puree, coconut and spices. Mix well.

Graduaslly mix half of the flour mixture into the butter mix. Then, mix in the banana-pumpkin mix and then the other half of the flour mixture.

Pour the batter into the pan and bake for 40-45 minutes, or until a toothpick comes clean.
I hope you all enjoy this easy and tasty recipe.

Next time I will be more cautious with the memory stick.. I promise,

Love,

Sara

Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Pink Ombre Mini Cakes with Summer Vanilla Buttercream

Yesterday I was sooo bored, in need of butter and color. Kind of sick again, (thank you rainny days) I just wanted to make something cheerful and not so complicated.

Immediately thought about a vanilla cake =D but pink… And the perfect plus was the vanilla frosting. Ok Au boulot!

When mixing the cake ingredients, the inspiration came to me! I remember seeing a Pink Ombre Swirl Cake from Glorious Treats and just fell in Love. So I decided to do mine, smaller and thiner.

Result: Total mini cake  L O V E ❤

I had so much fun doing it and preparing the right colors, that when it was done I just wanted to take ONE picture and go eat my cake =D I did it by the way lol.

Pink Ombre Vanilla Cake
Inspired by: Sweetapolita

Makes 2 6 thin layers minicakes
You will need:

  • 180 mLwhole milk at room temperature
  • 105 grams egg whites at room temperature
  • 1 whole egg, at room temperature
  • 7 mL vanilla extract
  • 2.5 mL almond extract
  • 230 grams all purposed flour (sifted)
  • 220 grams of  sugar
  • 10 grams of baking powder
  • a pinch of salt
  • 100grams of unsalted butter, at room temperature
  • 45 grams vegetable oil

Preheat oven to 180°C. Grease and flour 3  round baking pans, If you dont have don’t worry, you can bake one at a time like I did :p

In a medium bowl combine the egg whites, whole egg, half of the milk, vanilla and the almond extract. Set aside. Mix it well so all gets together

In the bowl of an electric mixer combine the dry ingredients together on low-speed. Add the butter and the oil, blend on low-speed for about 30 seconds, then add remaining half of milk, and mix.
Increase to medium speed and mix for 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 parts; beat a little after each addition to make sure everything is well combined.

Grab 3 bowls to color the batter. Divide the mixture in 3 equal parts and add a few drops of pink food colorant (gel is better), I did it with powder colorant and was a little more difficult to find the right color, the powder sometimes clut and theres, color dots =S

Color one part pale, other more pink, and another one more intense, so the color won’t go away during baking process.

Pour the batter  into each prepared pan. Remember to bake one color layer at a time.

7. Bake cake for 20 minutes or until a toothpick comes clean when inserted into the center. Do not over-bake.

Let cool on a wire racks before unmold.

Store at room temperature and start preparing the frosting.

Great Vanilla Frosting
Makes enough to fill, frost and decorate the 2 mini cakes

  • 250 grams of unsalted butter, softened.
  • 350 grams of icing sugar
  • 30 mL milk
  • 12 mL of vanilla extract
  • a pinch of salt
  • yellow colour (gel)
  •  sprinkles for decorating

In the bowl of an electric mixer  whip butter on medium speed until it becomes pale and creamy.

Add in the icing sugar, vanilla and milk and mix on low-speed for 1 minute, then on medium speed until frosting gets very light and creamy.

Add a drop of yellow gel color and mix again, adding one drop at a time until reach desired color.

With a round cookie cutter, cut off 4 cake rounds of each color. this will make the ombre effect.

Pile your 6 layers mini cakes and frost between each layer with a thin coat of yellow frosting.

Frost also the sides and top and let it cool in the fridge for 20 minutes, before adding the second frosting layer, so your cake will be perfect, smooth and crumb free.

Coat with the second frosting layer. Let it cool in the fridge again. Add the pipping decorations and sprinkles =D

This is a really simple cake, very light and creamy at taste.

Funny fact: The mini cakes are the size of a Mug ❤

Hope you like it,

Bon appétit,

Sara

Tartelette Parfums de Provence

I’ve been desperate seeking for the sun in Paris, but no matter how hard I try it just seems that the rain and cold continue taking over.

But as you all know me I’m pretty determined so I will make the sun my own way.
This dessert came as an inspiration from a melon tartelette from the 750g web, Inmediatelly fell in love and having a melon in the fridge I decided to go for it.

In their recipe the biscuit was a little bit more dry and had raspberries, so I change it and put more almong meal and pistachio to give it the nutty flavor and texture I dearly love.

I knew the olive oil was perfect, since I tried in the macarons I did for Father’s Day, I just find the olive oil vanilla mariage so sublime and delicate. What I loved the most about this cream was the texture and that it wasn’t too sugary. The balance and smoothness was just right.

So join me in this new adventure, I promise you won’t regret it!

Olive Oil and vanilla cream
By: Christophe Sportellini

  • 250 g of milk
  • 1 Bourbon vanilla pod
  • 60 g egg yolks (3eggs)
  • 55 g sugar
  • 26 g of constarch
  • 6 g of gelatine
  • 62 g olive oil
  • 175 g liquid heavy cream

Put your gelatine sheets in a large bowl xith cold water.

Start to do a pastry cream as a base, so in a small casserole over medium heat, heat the milk and the vanilla beans.
In a bowl mix the sugar and egg yolks, stir well and add the cornstarch, meke sure the mixture is lump free.
When the milk starts to boil, add the egg/sugar/starch mixture and wisk until dissolved.
Continue to whisk constantly, until the mixture thickens.
When ready, remove th casserole from the heat. Quickly grab your gelatine sheets and remove the water excess squeezing them between your fingers. Add it to themixture and stir untill disolved. Let it cool a little.
Now incorporate the olive oil and mix well. Now add the liquid heavy cream and stir until everything is well incorporated and uniform.
Pour the cream into a 1/2 sphere silicon mold and place it in the freezer for at least 2 hours.

Baked Almond Pistachio Cream

  • 200 g of softened butter
  • 200 g of brown sugar
  • 200 g of almond meal
  • 2tbsp of pistachio paste
  • 4 eggs
In a mixing bowl, mix together the brown sugar and eggs.
Add the butter t the mixture, the the almond meal and pistachio paste.
This will create a very light and fluffy mixture. Cover it with plastic film paper and place it in the fridge for 30 minutes.
Preheat the oven at 180°C.
Butter and flour 6 tartelettes molds.
Pour the mixture into the molds. Fill it until 3/4 high. While cooking the cream will grow and then go back to normal.
Bake for 20 minutes. When ready, let cool in a wire rack before unmold. Be delicate.

Melon balls pochées à la vanille :

  • 1 melon
  • 60 cl of water
  • 100 g of sugar
  • 3 tbsp of lemon juice
  • half vanilla pod
Cut the melon in half and remove the seeds with a spoon.
With the help of a parisian spoon (the ones with a 1/2 sphere) start carving little round balls of melon. make enough to decorate the 6 tartelettes.
In a small sauce pan, start preparing the sirop. Bring the water, sugar, lemon juice and vanilla beans to a boil. Cook until the mixture becomes a syrup.
When hot and syrupy, remove from heat and add the melon balls. be delicate.
Mix them a little to be sure they are all cover with syrup.
Let them inside the syrup for 45 minutes, stirring once in a while, so they can absorbe the flavor.
Refigerate for 2 hours.
Assembly:
Place the baked cream biscut in the bottom, then the Olive oil-Vanilla 1/2 sphere on the top and the melon balls around.
I hope you like this great looking and delicate dessert.
Have a great day,
Sara

French Almond Financiers

“Les Financiers”  are a classic French pastry.
Believe it or not, these delicious treat are very simple to make, but there’s a trick in texture matters.

For some the perfect financier is dense but not heavy, for others is light. For me, the financiers must be in the middle between dense and airy. It’s kind of difficult to explain but once you try them, you love them.

So fellas, here is my Financier recipe:
Adapted from: 750 g
Makes around 10 financiers

  • 120g almond meal
  • 150 g of icing sugar
  • 90 g of all purpose flour
  • 4 egg whites
  • 100 g of unsalted butter
  • a pinch of salt

Preheat the oven at 180°C

Melt the butter and set aside to cool.

In a mixing bowl, pass the flour, the icing sugar, salt and the almond meal through a sieve. Mix the whole

Add the egg whites one at a time mixing with a wooden spoon. Continue mixing until you have a uniform paste.

Without stopping to whisk, add the melted cooled butter. Continue to whisk until well incorporated.

Pour the mixture into the molds and bake for 15 minutes. Keep an eye on the financiers to make sure to not overcook them.

When ready, unmold them and let them cool on a wire rack.

Before serving, you can decorate each financier with some roasted slivered almonds and a lil of icing sugar.

Serve with milk or tea and enjoy,

Love,

Sara