Wednesday, September 17, 2014

The Caker in NYC and LA

The best coffee I had during my entire time in NYC - an almond milk flat white from Happy Bones.
I worked at Pie Corps for 3 days and learnt loads about pastry. It was such a great experience to practice making these delectable smores pies, mini apple pop pies, peach and berry crumble pies.
A meal I'll never forget at Blanca. We were served 23 courses in an intimate dining room with just 10 other guests. The coolest part is that I helped make some of the dessert courses because I'd been assisting the incredible pastry chef for a couple of days. We made (and ate) porcini panna cotta, smoked ricotta ice cream and pink peppercorn candies. 
Rose and lavender ice cream I made at Blanca.
I was honoured to have the opportunity to host a cake making class in LA. Thanks to LittleMeatsLA for letting me use your beautiful space! It was such a great feeling to realise I have fans in LA, so thank you to everyone that came x

Saturday, September 6, 2014

Recipe for my Apricot Almond Frangipane Cakes...

Apricot Almond Frangipane Cakes

These delicate wee cakes are naturally gluten free, and have a lovely soft texture. You could use any fruit you wanted – peaches, plums, nectarines or berries would be lovely (try to keep it seasonal if you can). Either way it's heaven when the fruit goes beautifully gooey and caramelised.

Makes 12 cakes: time to make: approximately 40 minutes

Ingredients:
4 large apricots, pitted and each cut into 8 segments
150g butter, softened
150g dark muscovado sugar
1 tsp vanilla extract
2 organic eggs
200g ground almonds
35g buckwheat flour
1/2 cup flaked almonds
2 tbsp good-quality low sugar apricot jam

Method:
Preheat the oven to 180ÂșC fan bake. Line a baking sheet with baking paper.
Place the apricot slices onto the sheet and bake for 20 minutes or until they start to look caramelised. Remove and leave the oven on.
Grease and flour a 12-hole muffin tray very well.
In the bowl of an electric mixer, cream the butter and brown sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time.
Mix in the ground almonds and flour until combined, do not over mix.
Evenly divide the batter between the muffin holes and press 2 slices of cooled apricot into each one. Sprinkle with some flaked almonds.
Bake for approximately 20 minutes or until golden in colour and springy to the touch.
Meanwhile, make the apricot glaze. Mix the jam with a few drops of water in a saucepan and heat until runny.
Spoon a little glaze over each cake when they come out of the oven.
Cool in the tray for 10 minutes before turning out onto a cooling rack. 


Store in a cool, dry place in an airtight container for up to 3 days.

Adapted from my own cookbook, The Caker