Tag: Raspberry

White Chocolate, Raspberry & Macadamia Nut Blondies

White Chocolate, Raspberry & Macadamia Nut Blondies

white chocolate raspberry and macadamia nut blondies

I made these blondies one Sunday a while back and took them into work on the Monday, where they went down an absolute treat. They’re the perfect combination of nutty, fruity and chewy and go excellently with a morning coffee. White chocolate, raspberry and macadamia nut blondies – they are what it says on the tin! But lets go into the detail.

White chocolate and raspberry as everyone knows is a match made in heaven. But to keep the blondies from going cakey with the moisture of fresh raspberries I used the freeze-dried version instead. They give such an intense flavour and mean you can store the blondies much longer…though they may not last that long! The sweet white chocolate drizzle cuts through the tartness so well too, and makes them incredibly moreish.

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

The actual blondies taste so buttery and chewy, like a slightly lighter cousin of the fudgy brownie we all know and love. I use a combination of light brown sugar and regular caster which adds a really lovely caramelly flavour. The macadamia nuts add a slight crunch giving a really interesting texture from the soft blondie base and creamy white chocolate chunks.

I’m all about the convenience baking when it comes to treats like these and these blondies can be whipped up so quickly! They only need 25 minutes in the oven till they’re nicely golden too. As ever though, the hardest part is waiting for them to cool before you can tuck in!

white chocolate raspberry and macadamia nut blondieswhite chocolate raspberry and macadamia nut blondies

I’m a big blondie fan and these are definitely one of my favourite flavour combinations I’ve ever tried. The recipe makes 16 small squares, or 8 large pieces if you’re feeling gluttonous! Though if raspberry & macadamia nuts aren’t your thing, try my white chocolate and pistachio blondies here instead!

Now its getting a bit colder and the darker nights are drawing in, these kinds of treats are perfect with your afternoon hot drink. Your choice whether its a tea, coffee or hot toddy…I won’t tell!

White Chocolate, Raspberry & Macadamia Nut Blondies

Yield: 16 small squares

White Chocolate, Raspberry & Macadamia Nut Blondies

Ingredients

    Blondies
  • 125g plain flour
  • 1/2tsp baking powder
  • 1/8tsp bicarbonate of soda
  • 1/4tsp salt
  • 75g unsalted butter, melted
  • 150g light brown sugar
  • 50g caster sugar
  • 1 egg
  • 2tsp vanilla extract
  • 135g white chocolate chunks
  • 65g macadamia nuts, roughly chopped
  • 3/4 of 7g freeze dried raspberries pack
    Topping
  • 60g white chocolate
  • 20g macadamia nuts, roughly chopped
  • 1/4 of 7g freeze dried raspberries pack

Instructions

  • Preheat the oven to 175C and line a 8x8in baking tin with baking paper on all sides.
  • In a medium bowl whisk the flour, baking powder, bicarb and salt together, then set aside.
  • In a large bowl whisk together the melted butter, brown sugar and caster sugar. Once combined, add the egg and vanilla extract whisking vigorously. Slowly add the flour mixture into the wet ingredients, stirring with a silicone spatula or wooden spoon, being careful not to overmix. Then fold in the chocolate chunks, macadamia nuts and 3/4 of the freeze dried raspberries. The batter will be thick.
  • Pour the batter into the prepared baking tin and bake for 25 minutes or until lightly golden brown on top. Allow the blondies to cool completely in the tin on a wire rack.
  • For the topping, melt the white chocolate over a bain-marie or in the microwave stirring at 30second intervals. Drizzle over the cooled blondies and scatter the remaining macadamia nuts and freeze dried raspberries over the chocolate.
  • Once the chocolate has set, cut into squares and serve.
  • Notes

    Will last for up to one week in an airtight container.

    http://bakingwithaimee.com/2017/09/10/white-chocolate-raspberry-macadamia-nut-blondies/

    Pistachio & Raspberry Financiers

    Pistachio & Raspberry Financiers

    I’m backkkkkk! Sorry for the month hiatus, it wasn’t intentional! Who knew January was so busy!? I hope you all had a wonderful Christmas and New Year though! I’m back with a french classic and one of my favourite treats ever! A pistachio & raspberry financier.

    pistachio & raspberry financiers

    I first came across the financier when I worked in London Bridge. I used to walk through Borough Market on my lunch break and would have to fight the urge to buy everything!! My favourite stall there was called Comptoir Gourmand and they sold the most wonderful array of french cakes and pastries, including a vibrant green pistachio financier. It was the best thing, my mouths watering even thinking of it!

    I love the dense moist texture, and the pistachio flavour just works so well. I’d always had it on my mental ‘to-bake’ list and I finally ticked it off last week! So a little history lesson for you here, the financier was created by a Parisian baker who worked in the financial district of the city. He wanted to create a bake for his customers that they could eat on the go and wouldn’t be crumbly and messy like a croissant. And so the financier was born. The name makes sense now right? Just to add to their banking background they are also traditionally made in a rectangular shape to resemble a ‘gold bar’. Obviously, this only really works if you stick to the original recipe and don’t turn them green!

    pistachio & raspberry financiers

    Pistachio and raspberry is one of my favourite flavour combinations, and the fresh raspberries in these financiers give such a tart hit. Financiers are actually really easy to make, and you can keep the dough chilled in the fridge for up to three days which is perfect if you want to prep ahead. And means you can impress visitors by having a fresh batch of cakes whipped up in minutes! I made 12 small cakes, but you could make 6 large instead – and actually I think next time I would just make the 6. Quality over quantity ya know?

    pistachio & raspberry financiers

    For the recipe I used a 50:50 ratio of ground almonds and ground pistachios. As I was adapting a recipe I didn’t want the pistachio’s higher fat content to change the bake too much. Now I’ve not seen ground pistachios in any supermarkets round me (though I have seen Sainsburys stocking ground hazelnuts which is exciting!), so I just blitzed my own. I was worried that the nuts might release too much oil as I blitzed, but actually it was fine and got to the same consistency as supermarket ground almonds really quickly.

    One key step to the financiers is to brown the butter, which essentially means to heat the butter in a saucepan until it turns a golden brown colour. This gives a wonderfully nutty flavour to the bake which I think is so unique.

    pistachio & raspberry financiers

    I think these are a delight with a cup of tea on a lazy Sunday afternoon. The perfect bake for the miserably cold days we’ve been having recently!

    Pistachio & Raspberry Financiers

    Yield: 12 small or 6 large

    Pistachio & Raspberry Financiers

    Ingredients

    • 120g unsalted butter, diced
    • 50g ground almonds
    • 50g ground pistachios
    • 25g plain flour
    • 125g icing sugar
    • pinch of salt
    • 4 large egg whites
    • 1tsp vanilla extract
    • 12 raspberries, quartered
    • 20g pistachios, chopped

    Instructions

  • Heat the butter in a small pan over a medium heat and cook until the butter has foamed and then turned golden brown. This will take a little while, so stick with it. Pour the browned butter into a small heatproof bowl and set aside.
  • Put the ground almonds, ground pistachios, flour, icing sugar and salt in a bowl and mix together until combined. Then add the egg whites and vanilla extract and stir to form a thick paste. Pour in the slightly cooled butter and stir until you have a smooth batter. Press a sheet of clingfilm onto the surface of the batter and put into the fridge to chill for at least 2 hours before baking.
  • Preheat the oven to 200C/180C Fan/Gas Mark 6 and lightly grease your mini-loaf pans or place your mini-loaf cases onto a baking tray. Spoon the batter evenly into the pans/cases, filling them half full. Press 4 quarters of a raspberry into each financier and top with chopped pistachios. Bake for 12-15 minutes until they have started to brown around the edges. Leave to cool in the pans for a few minutes before turning out onto a wire rack to cool completely, or just place the cases onto the wire rack straight away to cool.
  • Notes

    Batter can be kept covered in the fridge for up to three days before baking.

    Financiers keep up to two days in an air tight container, but taste best on the day of baking.

    Recipe adapted from Edd Kimber's Patisserie Made Simple.

    http://bakingwithaimee.com/2017/01/23/pistachio-raspberry-financiers/

    Raspberry and Almond Layer Cake

    Raspberry and Almond Layer Cake

    raspberry and almond Layer Cake

    Cake, Cake, Cake, Cake. Is there anything better? I mean even Rihanna released a song about it….! But Birthday Cake probably tips the scale! I made this raspberry and almond layer cake for my mum’s birthday last weekend. Fresh raspberries gave the tang, ground almonds made it super moist and the buttercream and sprinkles made it extra birthdayish! Who says sprinkles are only for kids?!

    raspberry and almond Layer Cake

    Almond and raspberry is SUCH a classic combination and one of mums favourite flavours so I knew I wanted to incorporate that in the cake. I ended up baking fresh raspberries in the sponge, which gave such a good tart hit. I added ground almonds too which made the sponge extra moist, AND I added two teaspoons of almond extract to give it that extra punch. I can never have enough almond, but feel free to reduce it to one teaspoon if you’re not as obsessive as I am!

    I’m still so obsessed with swiss meringue buttercream and the silky effect it creates. I love how the swirls on top almost look like a 99 ice cream you’d get when you were little! I went for vanilla to complement the raspberry and almond but not overpower it. Though you’d be forgiven for thinking the buttercream was mint or pistachio flavoured with the mint green hue. That was just a mistake! I was trying to make my buttercream whiter, so I added in (what I thought was) a tiny drop of blue food colouring. As you can tell, that plan didn’t quite work out. But, I’m actually pretty happy with the colour in the end! It encapsulates the childhood birthday cake style I was looking for!

    raspberry and almond Layer Cakeraspberry and almond Layer Cake

    Filling wise, I decided to go classic birthday cake and use jam and buttercream. I used the buttercream as a dam around the edge of the cake, and then filled the centre with raspberry jam – Bonne Maman to be exact, only the best! I’m so glad I did to, as the tartness of the jam worked so well in cutting through the rich buttercream.

    raspberry and almond Layer Cake

    The sprinkles were much harder to add on than I imagined, so learn from my mistake and if you have a tilting turntable use it to its full advantage to stick them on! I on the other hand ended up essentially chucking the sprinkles at the cake and finding them all over my kitchen instead….!

    All in all, taste wise this is one of the best cakes I’ve made (if I do say so myself)! So if you’re a fan of raspberry and almond definitely give it a try! Also, give my timelapse video below a watch where you can see me assemble the cake 🙂

    Raspberry and Almond Layer Cake

    Yield: 1 three-tier 8" cake

    12 slices

    Raspberry and Almond Layer Cake

    Ingredients

      Sponge
    • 305g cake flour (if you can't find cake flour use plain flour, and substitute 4tbsp of the plain flour for 4tbsp cornflour)
    • 100g ground almonds
    • 2tsp baking powder
    • 1/2tsp bicarbonate of soda
    • 1/2tsp salt
    • 225g unsalted butter, at room temperature
    • 400g caster sugar
    • 2tsp almond extract
    • 3 large eggs, at room temperature
    • 2 large egg yolks, at room temperature
    • 300ml buttermilk
    • 220g raspberries
      Buttercream
    • 150ml large egg whites
    • 250g caster sugar
    • 450g unsalted butter, at room temperature
    • 2tsp vanilla extract
    • 1/2tsp blue gel food colouring (if using)
      Filling
    • 200g raspberry jam
      Decoration
    • multi-coloured sprinkles

    Instructions

  • Firstly, preheat the oven to 175C/ Gas Mark 4 and grease and line three 8" baking tins.
  • In a small bowl sift together the flour, ground almonds, baking powder, bicarb and salt. Toss the raspberries in one tablespoon of the flour mix, and set both aside.
  • In a pyrex bowl beat the butter with a hand mixer until smooth and lightened in colour. Then add the sugar and beat until the mixture is light and fluffy, this will take a few minutes. Add the almond extract and then add the eggs and egg yolks one at a time, beating between each addition. Then with the mixer on low, add the flour mix in three batches alternating with the buttermilk. Ensure you begin and end with the flour mixture. Do not over mix at this stage, stop mixing as soon as the last streaks of flour are incorporated. Gently fold in the majority of the raspberries, then evenly divide the batter between the prepared tins. Sprinkle the remaining raspberries on top of the batter, pushing them down slightly.
  • Bake for 27-30 minutes, or until a skewer inserted into the middle of the cake comes out clean. Let the cakes cool on a wire rack for 15 minutes, before removing them from their tins to cool completely.
  • For the buttercream, whisk together the sugar and egg whites in heat-safe bowl until combined. Then using a bain-marie, heat the mixture, stirring occasionally until it reaches 155-160F on a candy thermometer. If you don't have a thermometer the mixture will be very hot to the touch and the sugar will have dissolved.
  • Once the mixture has reached the right temperature, take the bowl off the heat and using an electric mixer whisk on high speed for about 10 minutes until you reach medium-stiff peaks and the mixture has returned to room temperature.
  • With the mixer on low, add in the butter a tablespoon at a time ensuring each piece is fully incorporated before adding the next. The butter must be at room temperature for it to be properly incorporated.
  • Once the butter has been mixed in, add the vanilla extract and mix again for a few minutes until the buttercream is silky smooth and light. Then add the food colouring if using, and mix for a few minutes until fully incorporated. Add 1/4 of the buttercream into a piping bag and snip off the end to have a plain round nozzle. Add another 1/4 of the buttercream into a piping bag fitted with a star tip (I used the Wilton 2D).
  • To assemble, place one sponge onto a cake board and using the buttercream in the plain piping bag, pipe a circle 'dam' round the edge of the cake. Then fill the gap with half of the jam. Place the second sponge on top and repeat with the buttercream and remaining jam.
  • Next, crumb coat the entire cake with buttercream and place in the fridge for 20 minutes. Then cover the cake with a thick layer of buttercream and using a bench scraper, scrape off the excess to leave a smooth exterior. Using the piping bag fitted with the star tip, pipe swirls around the edge of the top of the cake. Then finally, add sprinkles to the swirls and the bottom half of the cake.
  • http://bakingwithaimee.com/2016/10/17/raspberry-and-almond-layer-cake/

    Lemon Curd and Raspberry Cupcakes

    Lemon Curd and Raspberry Cupcakes

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    I’m back with more cupcakes this week, but with spring in the air this time! These lemon curd and raspberry cupcakes are moist, tangy and packed full of flavour.

    A lemon sponge packed with lemon zest, is smothered in lemon curd frosting and garnished with a raspberry all whilst holding a secret raspberry jam filling. Lemon and raspberries are a match made in heaven to me, and are just the perfect flavours for spring.

    Last week Craig was tasked with making a cake for a charity bake sale at work, and he used Edd Kimber’s recipe for a Lemon present cake. It smelt incredible, and not being able to try a slice myself meant I was daydreaming all day about it! Luckily for me, the idea for these cupcakes jumped into my head and I knew my thirst for a lemon sponge would be sated.

    The cupcakes are really easy to make, and due to a cheeky lemon syrup stay super moist! The hidden raspberry jam filling also helps in that department, and cuts right through the sharp lemon curd. There’s something about a hidden filling that adds a little extra excitement to a cupcake, and its so easy to create!

    lemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakeslemon-curd-raspberry-cupcakes

    The sponge is a really easy mixture to create, and is pretty thick for a cupcake recipe – so don’t be concerned! You’ll want to be careful to only mix it till everything’s combined though, otherwise you’ll end up with a tight sponge – which would be sad for all involved!

    For the lemon syrup, you simply boil caster sugar and lemon juice together until all the sugar has dissolved. This doesn’t take long at all, and really helps to keep the sponge nice and moist!

    The lemon curd frosting is a combination of butter, icing sugar, lemon curd and milk – only one bowl to wash up! I would definitely recommend adding the icing sugar in small increments however, unless you want to be wiping icing sugar off your kitchen walls for the next week.

    So finally on with the important bit; the recipe!

    Lemon Curd and Raspberry Cupcakes

    Yield: 12 Cupcakes

    Ingredients

      Cupcakes
    • 170g unsalted butter, at room temperature
    • 170g caster sugar
    • 1 lemon
    • 3 large eggs
    • 170g plain flour
    • 1.5tsp baking powder
    • 1/8tsp salt
    • 1tbsp milk
      Lemon Syrup
    • 50g caster sugar
    • 50ml lemon juice (about 1.5 large lemons)
      Frosting
    • 100g unsalted butter, at room temperature
    • 200g icing sugar
    • 80g lemon curd
    • 1tbsp milk
      Decoration
    • 70g raspberry jam
    • raspberries to garnish

    Instructions

  • Preheat the oven to Gas 4/160C Fan/180C, and line a cupcake tin with 12 cupcake cases.
  • Put the butter, sugar and lemon zest into a medium bowl and mix with an electric whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition.
  • In a separate bowl, mix together the flour, baking powder and salt. Then add into the wet mixture in three additions, mixing until just combined. Finally, add 1tbsp of milk and mix until combined.
  • Spoon the batter into the cupcake cases, filling about 2/3 of the way full, then bake in the oven for 20 minutes. Test for doneness by pressing lightly on the cupcake, if it springs back its ready! Once baked, place the cupcakes on a cooling rack to completely cool.
  • To make the lemon syrup, put the sugar and lemon juice into a small pan and bring to the boil. Then gently simmer until all the sugar has dissolved. Remove from the heat and set aside to cool.
  • To make the frosting, place the butter in a large bowl and mix with an electric whisk until lightened and smooth. Slowly add the icing sugar, beating until incorporated, and then mix on a high speed until light and fluffy. Add the lemon curd and milk, and beat until combined.
  • To assemble the cupcakes, using a sharp knife cut a shallow cone shape out of each cupcake and fill the holes with jam. Replace the cone shapes onto each cupcake like a hat. Using a pastry brush, dab the lemon syrup over all the cupcakes. Finally, using a piping bag and star nozzle pipe the frosting over the cupcakes and garnish with a raspberry.
  • Notes

    Adapted from Edd Kimber's Lemon Present Cake from Say It With Cake.

    http://bakingwithaimee.com/2016/05/01/lemon-curd-raspberry-cupcakes/