CHOCOLATE OLIVE OIL LAYERED CAKE

I have a thing for olive oil cakes lately. This one is a plant-based alternative to the classic chocolate cake that actually ended up being even better than the original one. Extremely soft and crumbly, the cake vanishes like thin air in the mouth. This cake is combined with a cloudy chocolate ganache that introduces you to the ideal proportion of cream and chocolate that results in a soft silky cream melting on the palate. A fairy cake recipe you shall not omit to try …

CHOCOLATE OLIVE OIL CAKE

INGREDIENTS (makes 1 layered cake of Ø 16 cm)

For the cake layers:
310 g cake flour
45 g cocoa powder
19 g baking powder
120 g dark brown sugar
80 g virgin olive oil
285 ml rice milk (or any other plant-based milk)
½ teaspoon (tsp) fine sea salt
½ tsp baking soda
½ tsp apple cider vinegar
the contents of ½ vanilla pod

For the whipped chocolate ganache:
200 g good quality dark chocolate
150 g heavy cream (soya or oat), to use for melting the chocolate
400 g heavy cream (soya or oat), to add it in the melted chocolate mix

For the dark brown sugar syrup:
2 tablespoons (tbsp) dark brown sugar
4 tbsp water

EXECUTION

IN ADVANCE (the day before or at least 8 hours in advance)

 Prepare the chocolate ganache in advance by heating the chocolate pieces together with 150 g heavy cream in ‘bain-marie’ over low fire. When the chocolate is completely melted, stir well and add it to the rest of the heavy cream portion (400 g heavy cream). Stir well and cover the surface of the ganache with plastic wrap so that the wrap touches the surface of the ganache. Let it cool completely and then store in the refrigerator overnight (8 hours).

Prepare the cake layers:
Preheat the oven at 165°C (conventional).
In a large mixing bowl, sieve the cake flour and cocoa powder. Add the baking powder, the baking soda, the fine sea salt and mix well – using a wooden spoon or spatula.
In a second bowl, combine the rice milk, the dark brown sugar, the contents of the vanilla pod and stir well until the sugar is completely dissolved in the milk. Add the apple cider vinegar, the olive oil and stir once more.
Add gradually the dry ingredients to the wet ingredients and stir – using a wooden spoon or rubber spatula.
Divide the dough equally to the three spring forms – that you have previously greased with some olive oil - and bake the cakes in preheated oven at 165°C (conventional) for 20 minutes, until you insert a wooden skewer in the middle of the cakes and it comes out clean. If the dough is still wet let it bake for 5 minutes more, then check again.
When ready, remove the cakes from the oven and let them completely cool on a cooling rack before you wrap them individually in plastic wrap and store them in the refrigerator overnight or for at least 8 hours.
In the meantime prepare the dark brown sugar syrup by combining 2 tablespoons dark brown sugar and 4 tablespoons water in a small sauce pan. Stir until the sugar is completely dissolved in the water and bring the solution to a soft boil over low fire. Cook it for a few minutes (5-7mins) and remove it from fire.

THE NEXT DAY (or 8 hours later)

Ready to build the layered cake:
Take the chocolate ganache out of the refrigerator and let it rest at room temperature. In a stand or hand mixer - with the whisk attachment on – beat the ganache until it increases in volume and its colour is lighter. You can transfer the whipped chocolate ganache to an icing bag with tip to apply it easier on the cake.
Take the cakes out of the refrigerator and cut their uneven tops to create three even disks that will be the layers of your final cake.
On a serving plate, place the first cake layer and sprinkle it with some of the dark sugar syrup you made earlier. Then apply a generous portion of chocolate ganache. Place the second cake layer on top and sprinkle with the brown sugar syrup. Add another one generous portion of whipped chocolate ganache on top. Add the third cake layer and cover the sides of the cake with some more chocolate cream. Smooth it using a palette knife.
Decorate the cake according to your preference with fresh edible flowers or dried ones. For this one I used withered white roses from the garden.  

NOTES
- It is advised to make the chocolate ganache and cake layers one day in advance. This will allow the chocolate ganache to firm up and be more stable for whipping. Similarly, the cakes will be more stable and less likely to break when building the layered cake. 
- You can choose the time slot that is handy for you when you want to prepare your cake. You could prepare the cakes and chocolate ganache the day/night before and be ready to build the layered cake the next day. Alternatively, you could start early in the morning and be ready to build the cake in the evening of the same day (approximately 8 hours later).
- I choose to add some syrup on the cake layers to keep them moist and fresh for a longer time. However, this is optional and you may always skip this step and add some more sugar in the dough of the cakes to balance out the sweetness.

X

Alexandra

YELLOW PLUM OLIVE OIL CAKE

The house was filled with the orange and cinnamon scent of this delicate cake. The perfect introduction to the lovely autumn season that is approaching. Divine, cloudy, moist on the inside and slightly sweet to balance the sharp sour tones of the plums in season. Paired perfectly with vanilla ice cream or whipped vanilla flavoured cream for the chilly days of October. Preferably enjoyed inside with a warm cup of tea or outside in the garden with a herbal tea after the first rainfall of the season. I hope you resonate with this and love this cake as much as I did.

piece of yellow plum cake dusted with confectioners sugar on ceramic plate
yellow plum olive oil cake dusted with confectioners sugar on tray
piece of yellow plum cake dusted with confectioners sugar on ceramic plate
piece of yellow plum cake dusted with confectioners sugar on ceramic plate
piece of yellow plum cake dusted with confectioners sugar on ceramic plate

YELLOW PLUM OLIVE OIL CAKE

INGREDIENTS (makes 1 rectangular cake of 28 cm x 21 cm)

 195 g all purpose flour
2 teaspoons (tsp) of baking powder
125 g light brown sugar
80 g good quality unsalted butter, softened at room temperature
2 eggs, at room temperature
80 ml virgin olive oil
the zest of 1 orange
the contents of half vanilla pod
¼ cinnamon stick, freshly grated or cinnamon powder
¼ tsp fine sea salt
6 yellow plums, washed, halved + pitted
For dusting: confectioners sugar

EXECUTION

Grease the rectangular form with some butter, line it with a piece of baking paper and set it aside for later.
Preheat the oven at 175°C (conventional).
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the light brown sugar. Cream it for another 7 minutes until the butter is lighter in colour and texture.
Add one egg and mix until it is completely incorporated. Then add the second egg and beat to a smooth mixture.
Add the contents of the vanilla pod, the orange zest, the grated cinnamon stick, the salt and mix until the flavours are well incorporated with the rest of ingredients. While mixing on low speed, add gradually the olive oil while pausing in between to scrape down the mixture from the sides of the bowl.
Gradually add the flour and baking powder while mixing gently with a wooden or rubber spatula until you get a smooth and homogenous batter.
Transfer the dough to the rectangular baking form and decorate with the yellow plums.
Bake the cake in preheated oven at 175°C (conventional) for 30-35 minutes until you insert a wooden skewer in the middle of the cake and it comes out clean.
Remove it from the oven and let it cool on a cooling rack. When cool, dust it with some confectioners sugar and serve.

NOTES

1: When decorating the cake with the plums make sure that the fruit is only half way dipped in the cake. In this way the fruit will still be visible after the rise of the cake in the oven.
2: Enjoy it plain or served with vanilla ice cream or vanilla flavoured whipped cream.
3: Keeps fresh in the refrigerator stored in an airtight food container.

xx

Alexandra

FRESH FIGS CHUTNEY

August is the month when figs are in abundance - fully mature on the trees - dripping honey under the strong summer sun. It is the time when the tree shall not be watered so that the fruit is not destroyed. It is the time when we go around the tree every day to hunt for the ripest fruits collecting baskets full of it. Devouring the fruit’s sweetness during the warm afternoons paired with a glass of cold water and for the lovers with some goat cheese.

This chutney is a culinary alternative to the raw fruit, adding acidity to balance and round the fruit’s sweetness and some chili to make it slightly punchy with an elegant gourmet tone. It is also a great idea to preserve kilos of fruit if you are the lucky ones to receive the abundance of a fig tree at the end of the summer. x Alexandra

FRESH FIGS CHUTNEY

INGREDIENTS (makes approximately 2 jars of 220 ml)

600 g fresh figs , washed + stems removed
50 g balsamic vinegar
50 g balsamic vinegar cream
40 g cane sugar or honey
1 cinnamon stick
2 teaspoons (tsp) coriander seeds
1 tsp brown mustard seeds
2 thai chilies, seeds removed
1/4 tsp chili flakes
a pinch of fleur de sel
the juice of 1/2 medium sized lemon

PREPARATION

Thoroughly wash the figs and remove their stems. Then, chop them into small pieces.
In a pan or cast iron skillet, over low to medium fire, toast the coriander seeds and the brown mustard seeds until they start to pop.
Add the balsamic vinegar cream and the balsamic vinegar to the pan. Then add the sugar (or honey), the salt, the thai chilies, the cinnamon stick and let it simmer for a few minutes (2-3 min).
Add the chopped figs and the lemon juice. Stir - using a wooden spoon or spatula - and let it cook over low fire until it is caramelized and glossy. Taste the chutney and add an extra portion of chilly flakes for that extra punch.

NOTES

1: Enjoy it with blue cheese or goat cheese, or as a condiment to your roasts and oven veggies.

2: Always taste the chutney and adjust the intensity of the chili according to your liking. Keep in mind that the chili will intensify the longer you keep your chutney stored.

Need advice on canning the chutney in order to store it for a longer time? hit me up in the comments bellow!

SOURDOUGH FOCACCIA

Cloudy crumb with a crunchy crust. Best eaten soaked in olive oil and scented with mediterranean herbs. Leavened with a combination of baker’s yeast and wild yeasts + lactic acid bacteria found in sourdough to enrich the flavor profile of the bread. A recipe not to be missed!

SOURDOUGH FOCACCIA 

INGREDIENTS (one rectangular focaccia of 21 x 28 cm)

For the poolie

½ tsp dry baker’s yeast
65 g bread flour
65 ml lukewarm water 

For the bread 

340 g bread flour
220 ml lukewarm water
60 g sourdough starter
poolie (recipe above)
2 tablespoons (tbsp) olive oil
1 teaspoon (tsp) fine sea salt 

Toppings

12 cherry tomatoes, halved
fresh thyme sprigs
sea salt flakes for sprinkling 

EQUIPMENT 

1 rectangular aluminum baking tray of 21 x 28 cm and at least 5 cm deep
Stand or hand mixer
Rubber spatula
Food container with lid
Baking stone or cast iron tray

EXECUTION
For the poolie:
Let the baker’s yeast bloom in 25 ml water at a warm spot for ½ hour. Then add the rest of lukewarm water, the 65 g bread flour and mix well. Let it bloom at a warm spot (close to a heater during winter time) for ½ hour.
When bloomed, add 60 g homegrown sourdough starter, 220 ml lukewarm water and mix well.
In a stand mixer - with the hook attachment - add 340 g bread flour and the yeast – sourdough – water solution. Mix on low to medium speed until the flour is fully hydrated and let the dough autolyse for at least ½ hour.
Then add the salt and a few drops of water so that the salt slightly melts and knead the dough for 3-4 minutes. Stop kneading for 2 minutes and continue with another 3 cycles of kneading and pausing.
Lastly, run a kneading cycle of 4 minutes on low-medium speed. Add slowly 2 tablespoons olive oil while kneading at a low speed. Continue kneading until the olive oil portion is well incorporated in the dough. Push down the dough from the sides of the bowl and transfer it in a food container smeared with some olive oil.
Fold the dough 4 times, cover the container with the lid and let the dough ferment in the refrigerator overnight (8-9 hours).
The next day, take the dough out of the refrigerator and let it rest at room temperature (20°C - 25°C) for at least half hour to a full hour.
Transfer the dough to the rectangular baking tray and let it proof at a humid and warm spot for 60 to 90 minutes until it has doubled in size.
Poke deep dents on the dough - using your fingers – to create the focaccia texture. Add the halved cherry tomatoes, the fresh thyme and sprinkle with some sea salt flakes.
Preheat the oven at 220°C with a baking stone or cast iron plate inside. Place the baking tin with the focaccia on the preheated baking stone or cast iron and bake the focaccia for 20-25 minutes until golden brown and crispy on the outside. Enjoy it with some pure olive oil and some extra sea salt flakes. Simplicity is everything!

NOTES

1: If the temperature of your refrigerator is below 4°C, wrap the food container in a kitchen towel and place this in a plastic bag. In that way the dough will not freeze and it will be able to ferment efficiently.

2: If you have a microwave oven you can use it as a proof chamber. Choose a baking tray that fits in your microwave oven. Place your dough loaded baking tray in the oven together with 2 cups filled with boiling water and let the dough proof with the oven door closed. 

X

Alexandra

CHOCOLATE FUDGE SPRING CAKE

A celebration of the season with chocolate and foraged wild spring flowers.

INGREDIENTS (makes 1 layered cake of 20 cm ⌀)

For the chocolate fudge cake layers:

190 g cake flour
190 g granulated sugar
180 g good quality butter, softened at room temperature 
128 g cocoa powder, Dutch processed 
1 + ½ teaspoon (tsp) baking soda
1 tsp baking powder
½ tsp fine sea salt
2 eggs at room temperature
240 ml buttermilk 

For the whipped chocolate ganache:

200 g good quality dark chocolate with a minimum 50% cocoa
150 g heavy cream, to use for melting the chocolate
350 g heavy cream, to add it later 

EQUIPMENT 

3 spring forms of 20 cm ⌀
Stand or hand mixer
Knife
Cutting board
Whisk
Rubber spatula
Cooking pan + bowl (for the bain marie)
Mixing bowl
2 Icing bags
Icing tips with the shape of your preference (I used a round one with 14 mm ⌀ and an open star)

EXECUTION

Prepare the chocolate ganache one day in advance:

Chop the chocolate in small pieces. In ‘bain-marie’, over low fire, warm up the chocolate together with 150 g heavy cream, until the chocolate melts. Remove it from fire and emulsify it - using a beamer or a whisk. Let it cool to room temperature and then add the remaining 350 g heavy cream. Cover the ganache with a piece of plastic wrap so that it touches the surface of the ganache and let it rest overnight in the fridge. 

For the chocolate fudge cake layers: 

Grease the round spring forms with a generous layer of good quality butter and set them aside for later.
In a large mixing bowl, sieve in the cake flour, the cocoa powder, the baking soda, and the baking powder. Add the sea salt and mix well – using a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture. 
Add one egg and mix until it is completely incorporated. Then add the second egg and beat to a smooth mixture.
Gradually add 1/3 of the dry ingredients (cake flour, cocoa powder, baking soda, baking powder, sea salt) and 1/3 of the buttermilk. Mix well. Continue with the rest portion of ingredients and mix well to a smooth and homogenous batter.
Divide the dough portion to your spring forms. Bake the cakes in preheated oven at 170°C (conventional) for 35-40 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
When the cakes are cool, cut their upper part to create even cake disks for the built up.
Remove the chocolate ganache from the fridge, and let it rest at room temperature for at least 30 min before using it.
Then, in a stand or hand mixer - with the whisk attachment on - beat the ganache for 2-3 minutes until it has doubled in volume, it is fluffy and slightly lighter in color.
Transfer 2/3 of the whipped ganache portion in an icing bag with a round icing tip of 14 mm ⌀ and the rest in an icing bag with an open star tip. This is what I did but you can use any other tip of your preference.
Start building the cake by placing the first cake layer on a plate and stabilize it with a small dollop of whipped chocolate ganache.
Add some of the whipped chocolate ganache to create the first whipped ganache layer by adding ganache dollops in a spiral arrangement from the outer edge of the cake disk towards the center. Continue by adding the second cake layer and then the second whipped ganache layer. Lastly add the third cake layer on top and create a pattern with whipped ganache dollops in different shapes.
Decorate the cake with foraged spring flowers such as chamomile, dandelion and daisies.

NOTES


1: When the cake layers are completely cool, place the in the fridge for at least 30 minutes so that the containing fat in the cake firms up. In this way the cakes are going to be more compact and it will be easier to cut their tops off.
2: In order to keep the cake layers moist drizzle them with some light syrup you can make by boiling 4 tablespoons sugar with 150 ml water for 2-3 min.
3: If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

X

Alexandra 

OATMEAL COOKIES W/ DARK CHOCOLATE + fleur de sel

One of my favorite cookies with chocolate recipes inspired by Thalia Ho, it is here recreated with QUAKER oatmeal as the main ingredient. Slightly more airy and crispy cookie comparing to the original one as a result of the finely ground oats. #Quakergreece

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INGREDIENTS (makes 12-14 small cookies of approximately 35 g each)

180 g QUAKER wholegrain rolled oats
50 g granulated sugar
40 g light brown sugar or coconut sugar for a decadent caramel flavor
¾ tsp baking powder
½ tsp baking soda
½ tsp sea salt
the contents of one vanilla pod
130 g good quality butter, cubed + at room temperature
1 medium egg, at room temperature
160 g dark chocolate, roughly chopped
some fleur de sel for final sprinkling

EXECUTION

 In a food processor, blend the QUAKER wholegrain rolled oats to fine powder. Add the baking powder, baking soda, sea salt and blend well. Set this mix of dry ingredients aside for later.

In a stand or hand mixer with the paddle attachment on, beat the cubed butter with the sugars at high speed for at least 10 minutes and until it is fluffy and light in color and texture. Slice the vanilla pod open, squeeze out its contents and add it to the butter. Blend one more time until the black vanilla seeds are evenly spread in the butter-sugar mix.

Add the egg and blend it well with the rest of ingredients at a low to medium speed. At low speed, slowly add the mix of dry ingredients and blend well until it is well incorporated in the cookie dough.

Add the roughly chopped dark chocolate and let the cookie dough rest in the fridge covered for at least 30 minutes.

Form little round balls of approximately 35 g - using a spoon or an ice cream scoop – and spread them evenly on an oven tray that you have previously lined with some baking paper.

Let them rest at room temperature for 30 minutes. Sprinkle the cookies with some sea salt for extra flavor.

Bake them in preheated oven at 180°C (conventional) or 160°C (fan function) for 20-25 minutes until golden brown.

TIP: Let the cookie dough for one day covered in the fridge to fully develop its flavor. In this case the cookie will be slightly chewier (due to the hydrated oatmeal) if you like that.

x

Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

Cookies βρώμης με σοκολάτα υγείας και ανθό αλατιού

#Quakergreece

ΥΛΙΚΑ (για 12-14 μικρά cookies – 35 γρ περίπου)

180 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
50 γρ λευκή ζάχαρη κρυσταλλική
40 γρ καστανή ζάχαρη ή ζάχαρη καρύδας για ένα γευστικό αποτέλεσμα με τόνους καραμέλας
¾ tsp baking powder
½ tsp μαγειρική σόδα
½ tsp θαλασσινό αλάτι
το περιεχόμενο απο ένα στίκ βανίλιας
130 γρ καλής ποιότητας βούτυρο αγελάδος, σε κύβους και σε θερμοκρασία περιβάλλοντος
1 μέτριο αυγό, σε θερμοκρασία περιβάλλοντος
160 γρ σοκολάτα κουβερτούρα, χοντροκομμένη
λίγο ανθό αλατιού Μεσολογγίου για να ρίξετε πάνω απο τα cookies πριν το ψήσιμο

 ΕΚΤΕΛΕΣΗ 

Με τη βοήθεια μίξερ, μετατρέπουμε τις νιφάδες βρώμης ολικής άλεσης QUAKER σε λεπτή σκόνη. Προσθέτουμε το baking powder, τη μαγειρική σόδα, το θαλασσινό αλάτι και ανακατεύουμε καλα. Κρατάμε αυτό το μείγμα των ξηρών υλικών στην άκρη για αργότερα.

Σε ένα μίξερ - με το φτερό - χτυπάμε το βούτυρο μαζί με τα δύο είδη ζάχαρης, σε υψηλή ταχύτητα, για τουλάχιστον 10 λεπτά μέχρι να αφρατέψει. Κόβουμε κατα μήκος το στικ βανίλιας και πιέζουμε να βγεί το περιεχόμενό της. Προσθέτουμε το περιεχόμενο του στικ βανίλιας στο βούτυρο και ανακατεύουμε άλλη μια φορά μέχρι να διασπαρούν ομοιόμορφα τα μαύρα σποράκια της βανίλιας σε όλο το μείγμα.

Προσθέτουμε το αυγό σε θερμοκρασία δωματίου (όχι κατευθείαν απο το ψυγείο παγωμένο) και χτυπάμε - σε χαμηλή ταχύτητα - μέχρι να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά. Σε χαμηλή ταχύτητα, προσθέτουμε σταδιακά το μείγμα των ξηρών υλικών που κρατήσαμε στην άκρη. Ανακατεύουμε μέχρι να ενσωματωθούν καλά με τα υπόλοιπα υλικά.

Προσθέτουμε τη χοντροκομμένη κουβερτούρα και ανακατεύουμε – με ένα κουτάλι ή σπάτουλα - μέχρι να αναμειχθούν τα κομμάτια σοκολάτας ομοιόμορφα στο ζύμη μας. Αφήνουμε τη ζύμη να ξεκουραστεί για τουλάχιστον 30 λεπτά σκεπασμένη στο ψυγείο.

Σχηματίζουμε μικρές σφαίρες των 35 γραμμαρίων περίπου – με τη βοήθεια ενός απλού κουταλιού ή ενός scoop παγωτού και τις απλώνουμε σε ένα ταψί που έχουμε προηγουμένως καλύψει με ένα κομμάτι χαρτί ψησίματος.

Αφήνουμε τα cookies να ξεκουραστούν σε θερμορκασία δωματίου για 30 λεπτά και τα πασπαλίζουμε με λίγο ανθό αλατιού.

Ψήνουμε σε προθερμασμένο φούρνο στους 180°C (συμβατική ρύθμιση) or 160°C (ρύθμιση αέρα) για 20-25 λεπτά μέχρι να ροδίσουν. 

TIP: Αφήστε τη ζύμη σκεπασμένη για ένα βράδυ στο ψυγείο για να ωριμάσουν και να μπλεχτούν οι γεύσεις της. Στην περίπτωση αυτή και εξαιτίας της ενυδάτωσης της βρώμης το cookie θα είναι ελαρφώς λαστιχένιο-μαλακό αν σας αρέσει αυτή η υφή.

x

Αλεξάνδρα

SPICED CHOCOLATE CUPCAKES W/ CRUNCHY OAT BITES W/ DARK CHOCOLATE // ΣΟΚΟΛΑΤΕΝΙΑ CUPCAKES ΜΕ ΚΑΝΕΛΑ ΚΑΙ ΖΑΧΑΡΗ ΚΑΡΥΔΑΣ

Cloudy crumb with the softness of a dark chocolate whipped ganache and the crunch of the oat bites.

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quaker0104_chocolate cupcake-9_small.jpg
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INGREDIENTS (makes 8-10 cupcakes)

For the cakes

160 g + extra for decoration QUAKER crunchy oat bites with chocolate
355 g cake flour
180 g softened butter at room temperature
120 g granulated sugar
55 g coconut sugar
2 eggs at room temperature
300 ml buttermilk // or any other milk + 2 tsp apple cider vinegar
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
the seeds from one vanilla pod
½ tsp ground cinnamon

For the chocolate ganache montée 

240 g heavy cream
100 g good quality dark chocolate with a minimum 50% cocoa

 EXECUTION

Chop the chocolate into small pieces. In ‘bain-marie’, over low to medium fire, warm up the chocolate together with the heavy cream, until the chocolate melts. Remove from fire and let it slightly cool. Cover it with a piece of plastic wrap and let it rest overnight at 10-15°C (approximate room temperature at winter time) or in the refrigerator for temperatures over 20°C.
Prepare a simple tray or muffin tray by arranging the cupcake paper cups and set it aside for later.
In a large mixing bowl, sieve in the cake flour, the baking powder, ground cinnamon and baking soda. Add the sea salt and mix well – using a spoon or a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture.
Add one egg and mix until it is completely incorporated. Then add the second egg and blend to a smooth mixture.
Remove from the mixer, and add 1/3 of the dry ingredients (cake flour, baking powder, baking soda, ground cinnamon, sea salt) and 1/3 of the buttermilk (or milk with vinegar). Stir – using a wooden spoon or a spatula.
Continue with the rest of dry ingredients and the milk and mix well to a smooth batter. Lastly add the QUAKER crunchy oat bites with chocolate and mix well. Divide the batter to the paper cups until you fill up the 2/3 of each cup. Bake in preheated oven at 160°C for 25-30 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
If you stored the chocolate ganache in the fridge, remove it from the fridge 30 min before using it.
In a stand or hand mixer with the whisk attachment on, beat the ganache for 3-4 minutes until grown in volume and fluffy. Transfer the ganache montée (whipped ganache) to an icing bag with a tip and frost your cakes. Decorate with QUAKER crunchy oat bites with chocolate + enjoy!

Notes:

- Start one day in advance to give the time to the ganache to rest and to the cupcakes to cool completely and be ready for the frosting.
- If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

x

Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

Σοκολατένια cupcakes με κανέλα και ζάχαρη καρύδας #Quakergreece

ΥΛΙΚΑ (για 8-10 cupcakes)

Για τα cupcakes

160 γρ + extra για διακόσμηση QUAKER τραγανές μπουκιές βρώμης με σοκολάτα
355 γρ αλεύρι μαλακό
180 γρ βούτυρο σε θερμοκρασία περιβάλλοντος
120 γρ ζάχαρη κρυσταλλική
55 g ζάχαρη καρύδας
2 αυγά σε θερμοκρασία περιβάλλοντος
300 ml ξινόγαλο // ή όποιο άλλο γάλα προσθέτοντας 2 κουτ. γλυκού μηλόξιδο
1 κουτ. γλυκού baking powder
½ κουτ. γλυκού μαγειρική σόδα
½ κουτ. γλυκού θαλασσινό αλάτι
το περιεχόμενο απο ένα στίκ βανίλιας
½ κουτ. γλυκού κανέλα τριμμένη

 Για τη ganache montée σοκολάτας

240 γρ κρέμα γάλακτος
100 γρ καλής ποιότητας σοκολάτα με ελάχιστο 50% κακάο

ΕΚΤΕΛΕΣΗ 

Κόβουμε τη σοκολάτα σε μικρά κομμάτια. Σε ‘bain-marie’, σε χαμηλή προς μέτρια φωτιά, ζεσταίνουμε τη σοκολάτα με τη κρέμα γάαλκτος μέχρι να λιώσει η σοκολάτα. Απομακρύνουμε απο τη φωτια και αφήνουμε τη ganache να κρυώσει λίγο. Σκεπάζουμε με ένα κομμάτι πλαστικής διαφάνειας και την αφήνουμε να ξεκουραστεί ένα βράδυ σε θερμοκρασία δωματίου 10-15°C ή στο ψυγείο αν η θερμοκρασία περιβάλλοντος είναι πάνω από 20°C.
Προετοιμάζουμε ένα απλό ταψί ή ταψί με θήκες για muffin, απλώνοντας τις χάρτινες φόρμες για τα cupcakes και το αφήνουμε στην άκρη για αργότερα.
Σε ένα μεγάλο μπώλ, κοσκινίζουμε το αλεύρι, το baking powder, τη μαγειρική σόδα και τη κανέλα. Προσθέτουμε το θαλασσινό αλάτι και ανακατεύουμε καλά – χρησιμοποιώντας ένα κουτάλι ή ένα σύρμα.
Σε ένα μίξερ – με το φτερό – χτυπάμε το βούτυρο για 2-3 λεπτά. Προσθέτουμε τη κρυσταλλική ζάχαρη, τη ζάχαρη καρύδας, το περιεχόμενο του στίκ βανίλιας και χτυπάμε για άλλα 7 λεπτά μέχρι το βούτυρο να αφρατέψει. Προσθέτουμε ένα αυγό και χτυπάμε μέχρι να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά. Στη συνέχεια προσθέτουμε το δεύτερο αυγό και χτυπάμε καλά με το φτερό μέχρι να ομογενοποιηθεί το μείγμα. Αφήνουμε το μίξερ, και προσθέτουμε το 1/3 απο τα ξηρά υλικά μας (αλεύρι, baking powder, μαγειρική σόδα, κανέλα και θαλασσινό αλάτι) και το 1/3 απο το ξινόγαλο (ή το γάλα με το ξύδι).
Ανακατεύουμε καλά – χρησιμοποιώντας μία ξύλινη κουτάλα ή σπάτουλα. Συνεχίζουμε την ίδια διαδικασία με τα υπόλοιπα ξηρά υλικά και το γάλα. Τέλος, προσθέτουμε τις τραγανές μπουκιές βρώμης με σοκολάτα QUAKER και ανακατεύουμε καλά με κυκλικές κινήσεις.
Μοιράζουμε τη ζύμη στις χάρτινες φόρμες των cupcakes μέχρι να γεμίσει τα 2/3 της φόρμας.
Ψήνουμε σε προθερμασμένο φούρνο στους 160°C για 25-30 λεπτά μέχρι να βγαίνει καθαρή μία οδοντογλυφίδα όταν την εισάγουμε στη μέση του κέικ. Όταν είναι έτοιμα, τα αφήνουμε να κρυώσουν εντελώς πρίν τα διακοσμήσουμε με τη  ganache montée .
Αν αποθηκεύσαμε τη ganache στο ψυγείο, τη βγάζουμε 30 λεπτά πριν τη χρησιμοποιήσουμε.
Σε ένα μίξερ, με το σύρμα, χτυπάμε τη ganache για 3-4 λεπτά μέχρι να διογκωθεί. Μεταφέρουμε τη  ganache montée σε μία σακούλα ζαχαροπλαστικής και διακοσμούμε τα cupcakes. Προσθέτουμε μερικές τραγανές μπουκιές βρώμης QUAKER με σοκολάτα και είναι έτοιμα!

ΣΗΜΕΙΩΣΗ:

- Ξεκινήστε τη προετοιμασία τη προηγούμενη μέρα για να δώσετε στη ganache χρόνο να ξεκουραστεί και στα cupcakes να κρυώσουν εντελώς πρίν τα διακοσμήσετε.
- Αν δεν έχετε σακουλα ζαχαροπλαστικής, χρησιμοποιήστε ένα ziplock σακουλάκι και κόψτε μία απο τις ακριανές γωνίες του.   

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Αλεξάνδρα

TOASTED ALMONDS CAKE W/ CARAMEL BUTTERCREAM

Soft cake with a crunch that is pairing the nutty flavor of almonds with the sweet delicate texture of a caramel buttercream

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TOASTED ALMONDS CAKE W/ CARAMEL BUTTERCREAM 

INGREDIENTS // makes a round cake of 20 cm circumference enough for 8 medium to 12 small servings 

For the toasted almonds cake 

190 g butter, room temperature
125 g raw almonds
100 g brown sugar
100 g granulated sugar
the seeds from one vanilla pod
3 whole eggs
300 ml buttermilk
385 g cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt 

For the caramel buttercream 

220 ml heavy cream at room temperature
140 g granulated sugar
2 egg yolks
2 tsp cornstarch
The seeds from one vanilla pod
A pinch of fine sea salt
350 g butter, softened at room temperature

EXECUTION 

Start with toasting the almonds in a preheated oven at 170°C for 10-15 minutes until golden brown. When ready, remove them from the oven, transfer the almonds on a cool tray and let them cool completely. 

In a large mixing bowl, combine your dry ingredients; cake flour, baking powder, baking soda, and sea salt. Mix well - using a whisk. 

In a food processor, add the almonds, the two types of sugar and process until the almonds are finely chopped and the sugars almost powdered. 

In a stand or hand mixer with the paddle attachment, beat the softened butter for a 2-3 minutes and then add the almonds-sugars mix. Continue beating the mixture for another 5-7 minutes until the butter is softened and lighter in colour and texture. 

Add one egg at a time and make sure it is well incorporated in the mix before adding the next one. Slice the vanilla pod open and remove the seeds - using the false edge of a knife. Add the vanilla seeds to the mix.

Add ⅓ of the dry ingredients and ⅓ of the buttercream or milk with vinegar and mix well - using a wooden spoon or spatula. Continue with the rest of the dry ingredients and milk. Mix well until everything is well combined in a smooth batter. 

Transfer the batter in a springform of 20 cm circumference and bake it in a preheated oven at 170°C for 60 minutes until you insert a wooden skewer in the middle of the cake and it comes out clean. Let the cake cool completely on a cooling rack. 

In a pan, over medium to high heat, warm up the sugar until it melts and caramelizes to an amber colour. Remove from fire and add the heavy cream while constantly swirling the contents of the pan. Be careful when adding the cream because it will spatter due to temperature difference. It is advised that you slightly warm up the cream before you add it to the caramel.

In a mixing bowl, combine the egg yolks with the cornstarch, the contents of the vanilla pod and the salt. Stir using a whisk. Add a small portion of the caramel to the egg yolks-cornstarch mixture, stir and add this back to the caramel. Cook for about 5 minutes while constantly stirring using a whisk and until the caramel custard thickens. When the custard is cooled to room temperature, cream the butter for about 7 minutes in a stand or hand mixer with the paddle attachment on and add the custard. Beat until smooth. 

When the cake is completely cool, cut the uneven top and slice it transversely to create two even disks that will be the layers of your final cake. 

On a serving plate, place the first layer of the cake and cover it with a generous portion of caramel buttercream. Place the second cake layer on top and add a few tablespoons of the buttercream. Cover the sides of the cake with some more cream and make it smooth with a palette knife. 

Decorate the cake according to preference with flowers and toasted almonds. 

Notes: 

- I used one springform of 20 cm circumference but you could use a slightly larger one as well. In this case the baking time will be less as the cake will be less thick. I created a thick cake and cut it half to create the two cake layers. Alternatively, you could divide the batter into 2 spring forms of the same size to create two cake layers. In this case your baking time should be half as your cake will be thinner and thus will bake faster.

- If buttermilk is not easily available where you are, you can use cow or plant based milk instead adding 2 teaspoons of white wine or apple cider vinegar to compensate for the acidity . 

- It is advised to make the cake and the custard for the buttercream one day in advance to let it rest and develop its full flavour. You will also be able to cut the cake easily without running the risk of breaking it. 


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Alexandra

OATMEAL SCONES WITH WHITE CHOCOLATE, PISTACHIO & SEA SALT // SCONES ΒΡΩΜΗΣ ΜΕ ΛΕΥΚΗ ΣΟΚΟΛΑΤΑ, ΦΥΣΤΙΚΙ ΑΙΓΙΝΗΣ & ΘΑΛΑΣΣΙΝΟ ΑΛΑΤΙ

Sweet breakfast dream of buttery scones perfectly paired with your morning coffee or tea …

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Γλυκό πρωινό όνειρο βουτυρένιου μπισκότου που συνδιάζεται υπέροχα με τον πρωινό σας καφέ ή τσάι. #Quakergreece

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OATMEAL SCONES WITH WHITE CHOCOLATE, PISTACHIO & SEA SALT

INGREDIENTS

190 g QUAKER wholegrain rolled oats
50 g granulated sugar
10 g baking powder
7 g vanilla sugar
1 g sea salt
95 g good quality butter, cold + cubed
60 g heavy cream
50 g white chocolate drops
50 g pistachio nuts, shelled

 EXECUTION

 Lightly toast the pistachio nuts. Chop them and set aside.
In a food processor, blend the QUAKER wholegrain rolled oats to fine powder.
Transfer the powdered oats in a large mixing bowl and add the sugar, baking powder, vanilla sugar and sea salt. Mix well using a whisk.
Add the cubed cold butter and cut it in the dry ingredients - using a fork or pastry cutter – until you get coarse crumbs.
Add the white chocolate chips, the chopped pistachio nuts and mix well using a spoon.
Add the cream to assemble all the coarse pieces together to form one compact dough piece.
Roll the dough out to form a uniform disk and cut it as if you are slicing a pizza into 8 small pieces.
Sprinkle the scones with some sea salt.
Bake them in preheated oven at 170°C for 20-25 minutes.
Let them completely cool and serve with whipped cream, (or whipped white chocolate ganache) & toasted pistachio nuts. Enjoy!

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Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

SCONES ΒΡΩΜΗΣ ΜΕ ΛΕΥΚΗ ΣΟΚΟΛΑΤΑ, ΦΥΣΤΙΚΙ ΑΙΓΙΝΗΣ & ΘΑΛΑΣΣΙΝΟ ΑΛΑΤΙ

ΥΛΙΚΑ

190 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
50 γρ ζάχαρη
10 γρ baking powder
7 γρ ζάχαρη αρωματισμένη με βανίλια
1 γρ θαλασσινό αλάτι
95 γρ καλής ποιότητας βούτυρο αγελάδος, σε κύβους και καλα παγωμένο απο το ψυγείο
60 γρ κρέμα γάλακτος
50 γρ σταγόνες λευκής σοκολάτας
50 γρ φυστίκια Αιγίνης χωρίς κέλυφος

ΕΚΤΕΛΕΣΗ 

Σε ένα τηγάνι σε μέτρια προς χαμηλή φωτιά, καβουρδίζουμε ελαφρώς τα φυστίκια ίσα ίσα για να ελευθερωθούν τα αρώματα τους προσέχοντας να μην τα κάψουμε. Τα ψιλοκόβουμε με ένα μαχαίρι ή με τη βοήθεια μίξερ και τα αφήνουμε στην άκρη.
Με τη βοήθεια μίξερ, μετατρέπουμε τις νιφάδες βρώμης ολικής άλεσης QUAKER σε λεπτή σκόνη. Μεταφέρουμε το αλεύρι βρώμης σε ένα μεγάλο μπωλ και προσθέτουμε τη ζάχαρη, το baking powder, τη ζάχαρη αρωματισμένη με βανίλια, το θαλασσινό αλάτι και ανακατεύουμε καλα με ένα σύρμα.
Προσθέτουμε το κυβάκια απο το κρύο βούτυρο και ανακατεύουμε καλα με τα χέρια μας ή με ένα πιρούνι μέχρι να δημιουργήσουμε χοντρά κομμάτια απο βούτυρο και τα ξηρά μας υλικά ανακατεμένα.
Προσθέτουμε τις σταγόνες λευκής σοκολάτας και τα ψιλοκομμένα φυστίκια. Ανακατεύουμε καλά με ένα κουτάλι.
Προσθέτουμε την κρέμα γάλακτος και πλαθουμε τη ζύμη ώστε όλα τα κομμάτια να ενωθούν σε μία ομοιόμορφη μάζα.
Σχηματίζουμε με τη ζύμη ένα δίσκο και τον κόβουμε ακτινωτά όπως θα κόβαμε μια πίτσα σε 8 κομμάτια.
Πασπαλίζουμε τα scones με λίγο θαλασσινό αλάτι και τα ψήνουμε σε προθερμασμένο φούρνο στους 170°C για 20-25 λεπτά.
Τα αφήνουμε να κρυώσουν τελείως και τα σερβίρουμε με χτυπημένη κρέμα γάλακτος και έξτρα καβουρδισμένα φυστίκια.

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Αλεξάνδρα 

WHOLE OATS BREAKFAST BREAD W/ HAZELNUTS, PUMPKIN & CHIA SEEDS // ΨΩΜΑΚΙ ΒΡΩΜΗΣ ΟΛΙΚΗΣ ΑΛΕΣΗΣ ΜΕ ΦΟΥΝΤΟΥΚΙΑ, ΚΟΛΟΚΥΘΟΣΠΟΡΟ, & ΣΠΟΡΑΚΙΑ ΤΣΙΑ

New month - new bread obsession… whole grain oats breakfast bread w/ hazelnuts, pumpkin, and chia seeds - matured overnight for 12 hours to develop its full flavour and aromas #Quakergreece

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Καινούριος μήνας και αρχίζει με νέα αγαπημένη συνταγή για θρεπτικό ψωμάκι βρώμης! με βρώμη ολικής άλεσης QUAKER, φρεσκο-καβουρδισμένα φουντούκια, κολοκυθόσπορο και σποράκια τσία - ωριμασμένο για 12 ώρες για να απελευθερώσει όλα τα αρώματα και τη πλούσια γεύση του. #Quakergreece

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WHOLE OATS BREAKFAST BREAD W/ HAZELNUTS, PUMPKIN & CHIA SEEDS

INGREDIENTS

500 g QUAKER wholegrain rolled oats
650 ml + 50 ml lukewarm water
7 g dry yeast
10 g sea-salt
80 g pumpkin seeds, lightly toasted
60 g oven roasted hazelnuts
35 g chia seeds

EXECUTION

Let the yeast bloom in a few ml (50 ml approximately) of lukewarm water for a few minutes until it froths up.

In a blender, process the wholegrain oats to a fine powder and add the sea salt.

Add the bloomed yeast, the rest of the water, the hazelnuts and seeds and mix well to an homogenous dough. Transfer it to a rectangular baking tin lined with some baking paper. Cover the bread with a piece of plastic foil and let it mature at a warm spot overnight for about 12 hours. Bake it the next day in preheated oven at 180°C for 40-45 minutes. When ready remove it from the tin and let it cool completely before you slice it.

Oat breads tend to retain a high percentage of moisture even after baking. If you like more crunch to your bread, toast the oat bread slices lightly in a pan oven medium fire until golden brown.

TIP: Enjoy it with fresh thyme honey, tahini paste, or hazelnut praline. 

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Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

ΨΩΜΑΚΙ ΒΡΩΜΗΣ ΟΛΙΚΗΣ ΑΛΕΣΗΣ ΜΕ ΦΟΥΝΤΟΥΚΙΑ, ΚΟΛΟΚΥΘΟΣΠΟΡΟ, & ΣΠΟΡΑΚΙΑ ΤΣΙΑ

ΥΛΙΚΑ

500 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
650 ml + 50 ml χλιαρό νερό
7 γρ ξηρή μαγιά
10 γρ θαλασσινό αλάτι
80 γρ κολοκυθόσπορος, ελαφρά ψημένος
60 γρ φουντούκια, ελαφρώς καβουρδισμένα στο φούρνο
35 γρ σπόρους τσία

ΕΚΤΕΛΕΣΗ 

Διαλύουμε τη μαγιά σε λίγο χλιαρό νερό (50 ml περίπου) και την αφήνουμε για λίγα λεπτά μέχρι να αφρίσει.

Με τη βοήθεια μίξερ, μετατρέπουμε τις νιφάδες βρώμης ολικής άλεσης QUAKER σε λεπτή σκόνη. Προσθέτουμε το αλάτι και ανακατεύουμε καλά. Μεταφέρουμε το αλεύρι βρώμης με το αλάτι σε ένα μπωλ, και προσθέτουμε τη μαγιά, το υπόλοιπο νερό, τα φουντούκια, τον κολοκυθόσπορο και τους σπόρους τσία. Ανακατεύουμε καλα μέχρι να ομογενοποιηθούν όλα τα υλικά. Μεταφέρουμε τη ζύμη σε μια μακρόστενη φόρμα ψησίματος που την έχουμε επενδύσει με χαρτί ψησίματος.

Καλύπτουμε το ψωμί με ένα κομμάτι πλαστικής διαφάνειας και το αφήνουμε να ωριμάσει σε ζεστό μέρος για μια νύχτα – περίπου 12 ώρες.

Ψήνουμε σε προθερμασμένο φούρνο στους 180°C για 40-45 λεπτά. Όταν είναι έτοιμο, το βγάζουμε απο τη φόρμα και το αφήνουμε να κρυώσει τελείως πριν το κόψουμε.

Τα ψωμάκια βρώμης τείνουν να κρατάνε αρκετή υγρασία ακόμα και μετά το ψήσιμο. Άν προτιμάτε το ψωμί σας πιο τραγανό, φρυγανίστε τη φέτα για λίγα λεπτά στη τοστιέρα ή σε ένα τηγανάκι μέχρι να ροδίσει.

Απολαύστε το με θυμαρίσιο μέλι, ταχίνι ή πραλίνα φουντουκιού.

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Αλεξάνδρα

OAT CHOCOLATE PANCAKES // PANCAKES ΒΡΩΜΗΣ ΜΕ ΣΟΚΟΛΑΤΑ

The perfect breakfast in bed is with nutritious oat pancakes made with the the QUAKER wholegrain rolled oats and with the QUAKER crunchy bites with milk chocolate! Hazelnut praline, banana slices and freshly roasted almonds ... #Quakergreece

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Το τέλειο πρωινό στο κρεβάτι είναι με θρεπτικά pancakes από νιφάδες βρώμης ολικής άλεσης QUAKER και τραγανές μπουκιές με σοκολάτα γάλακτος QUAKER! Πραλίνα φουντουκιού, ροδελίτσες μπανάνα και φρεσκο-καβουρδισμένα αμύγδαλα ... #Quakergreece

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OAT CHOCOLATE PANCAKES

INGREDIENTS (4-6 medium-sized pancakes)

120 g QUAKER wholegrain rolled oats
130 ml oat or rice milk
1 egg - approximately 50 g (room temperature)
1 tablespoon (TBSP) good quality butter
1 TBSP maple or carob syrup
½ teaspoon (tsp) baking powder
¼ tsp sea-salt
¼ tsp cinnamon powder

Hazelnut praline
1 banana, thinly sliced
QUAKER crunchy bites with milk chocolate

EXECUTION

Blend the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the baking powder, sea-salt and cinnamon. Blend well.

Melt the butter and add it to the oat (or rice) milk. Add the egg and stir well – using a whisk.

In a mixing bowl, combine the wet with the dry ingredients, mix well and let the mix rest for 10 minutes, until the oats are hydrated. If left for longer, the mix might turn too stiff. In that case add a small quantity of milk and stir well until the desired consistency.

Preheat a pan, over medium fire, grease it with some butter and add 2 tablespoons of the pancake batter. Bake on the one side until the pancake is set and turn it over. Bake on the other side for a few more minutes until golden brown. Repeat the same process with the rest of the batter.

Serve the pancakes warm with some hazelnut praline, thinly sliced banana, freshly roasted almonds and QUAKER crispy bites with milk chocolate. Optional: add some maple or carob syrup on top.

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Alexandra  

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

PANCAKES ΒΡΩΜΗΣ ΜΕ ΣΟΚΟΛΑΤΑ

ΥΛΙΚΑ (4-6 pancakes ανά μερίδα)

120 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
130 ml γάλα βρώμης ή γάλα ριζιού
1 αυγό - περίπου 50 γρ (σε θερμοκρασία δωματίου)
1 κουταλιά της σούπας (TBSP) καλής ποιότητας βούτυρο
1 TBSP σιρόπι σφενδάμου ή χαρουπόμελο
½ κουταλάκι του γλυκού (tsp) baking powder
¼ tsp αλάτι
¼ tsp κανέλα σε σκόνη

πραλίνα φουντουκιού
1 μπανάνα κομμένη σε λεπτές ροδέλες
τραγανές μπουκιές βρώμης QUAKER με σοκολάτα γάλακτος

ΕΚΤΕΛΕΣΗ 

Μεταφέρω τις νιφάδες βρώμης ολικής άλεσης QUAKER σε ενα μίξερ ή blender, και τις μετατρέπω σε λεπτή σκόνη. Προσθέτω το baking powder, το αλάτι και τη κανέλα και ανακατεύω καλα.

Λιώνω το βούτυρο και το προσθέτω στο γάλα βρώμης. Προσθέτω το αυγό και ανακατεύω καλα με ένα σύρμα.

Σε ένα μπωλ, συνδιάζω τα στερεα με τα υγρά υλικά, ανακατεύω καλα και αφήνω το μείγμα να ξεκουραστεί για 10 λεπτά μέχρι να ενυδατωθεί η βρώμη. Αν το αφήσω παραπάνω θα σφήξει αρκέτα. Στην περιπτωση αυτη, προσθέτω λίγο γάλα παραπάνω και ανακατευω μέχρι να γίνει λίγο πιο αραιό.

Προθερμαίνω ένα τηγάνι σε μέτρια φωτία και το αλείφω με λίγο βούτυρο. Προσθέτω 2 κουταλιές της σούπας από το μέιγμα και ψήνω για λίγα λεπτά απο τη μια μερία μέχρι να γίνει συμπαγές το pancake και να μπορώ να το γυρίσω. Ψήνω και από την άλλη μεριά μέχρι να ροδίσει. Επαναλαμβάνω τη διαδικασία με το υπόλοιπο μείγμα.

Σερβίρω με πραλίνα φουντουκιού, ροδέλες μπανάνας, φρεσκο-καβουρδισμένα αμύγδαλα και τραγανές μπουκιές βρώμης QUAKER με σοκολάτα γάλακτος. Προαιρετικά περιχύνω τα pancakes με σιρόπι σφενδάμου ή χαρουπόμελο.

Καλή απόλαυση!

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Αλεξάνδρα

ΤΥΡΕΝΙΟ ΝΤΙΠ ΑΠΟ ΝΙΦΑΔΕΣ ΒΡΩΜΗΣ (vegan) // CHEESY DIP (vegan)

Λαχταριστό και κρεμμώδες τυρένιο ντίπ απο νιφάδες βρώμης QUAKER χωρίς ζωικά προιόντα (vegan + vegan friendly). Φτιάξτε με αυτό τα πιο λαχταριστα nachos με ‘τυρί’, την πιο εθιστική cheesy σως για τα μακαρόνια, ή συνοδέψτε τα φρέσκα λαχανικά σας όπως στικς από καρότο, αγγούρι ή ντοματίνια. #Quakergreece
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Delicious + creamy cheesy dip made with the QUAKER wholegrain rolled oats without any animal products (vegan + vegan friendly). Use it to make the most tasty nachos with ‘cheese’, an addictive cheesy pasta sauce, or as a condiment with your fresh vegetables (carrot sticks, cucumber or cherry tomatoes). #Quakergreece

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ΤΥΡΕΝΙΟ ΝΤΙΠ ΑΠΟ ΝΙΦΑΔΕΣ ΒΡΩΜΗΣ (vegan)

ΥΛΙΚΑ
120 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
500 ml γάλα βρώμης ή γάλα ριζιού
30 γρ διατροφική μαγιά (διαθέσιμο στα σουπερ μάρκετ στο τμήμα των δημητριακών)
2 κουτ. της σουπας (18 γρ) κορν φλαουρ
1 κουτ του γλυκού καπνιστή πάπρικα ή γλυκιά πάπρικα σε σκόνη
½ κουτ του γλυκού κουρκουμά σε σκόνη
2 κουτ της σούπας ελαιόλαδο
½ κουτ του γλυκού κρεμμύδι σε σκόνη
¼ κουτ του γλυκού σκόρδο σε σκόνη
½ κουτ του γλυκού αλάτι
το χυμό απο μισό λεμόνι

ΕΚΤΕΛΕΣΗ 

Μεταφέρω τις νιφάδες βρώμης ολικής άλεσης QUAKER σε ενα μίξερ ή blender, και τις μετατρέπω σε λεπτή σκόνη. Προσθέτω το κορν φλαουρ και όλα τα ξηρά μπαχαρικά. Ανακατέβω καλά. Μεταφέρω σε ένα κατσαρολάκι, προσθέτω το γάλα βρώμης (ή ρυζιού) και ανακατεύω καλά με ένα σύρμα. Μαγειρεύω το μείγμα σε χαμηλή φωτιά, ανακατεύοντας διαρκώς με το σύρμα, μέχρι να δέσει και να πάρει κρεμμώδη υφή. Σε αυτό το στάδιο, κομματάκια βρώμης είναι εμφανή στη σως. Αποσύρρω από τη φωτιά και μεταφέρω το μείγμα στο μίξερ ή blender, προσθέτω το ελαιόλαδο και το χυμό λεμονιού και ανακατεύω για λίγα λεπτά μέχρι το ντίπ να γίνει ακόμα πιο κρεμμώδες με απαλή υφή. Έτοιμο για σερβίρισμα... Καλή απόλαυση!

X

Αλεξάνδρα


—— ENGLISH VERSION ——

CHEESY DIP (vegan)

INGREDIENTS
120 g QUAKER wholegrain rolled oats
500 ml oat milk (or rice milk)
30 g nutritional yeast
2 tablespoons (TBSP) (18 g) corn flour
1 teaspoon (tsp) smoked paprika or sweet paprika, powdered
½ tsp turmeric powder
2 TBSP olive oil
½ tsp onion powder
¼ tsp garlic powder
½ tsp sea-salt
the juice of half lemon

EXECUTION

Blend the QUAKER wholegrain rolled oats – in a food processor or blender - until you get a thin powder. Add the corn flour and all the dry spices. Blend well.

Transfer the mix to a cooking pan, add the milk and mix well – using a whisk. Cook the mix over low-medium fire while constantly stirring – using a whisk – until creamy. At this stage, you might still see small pieces of the oatmeal.

Remove the cream from fire, and transfer it to the food processor or blender. Add the olive oil and the lemon juice and blend it for a few more minutes until smooth and creamy. It is ready to be served... Enjoy it guys!

X

Alexandra

 

ΑΛΜΥΡΗ GALETTE ΒΡΩΜΗΣ ΜΕ ΚΟΛΟΚΥΘΑ ΚΑΙ ΛΕΜΟΝΟΘΥΜΑΡΟ // WHOLE OATS PUMPKIN GALETTE W/ LEMON THYME

Ονειρεμένη αλμυρή galette βρώμης με κολοκύθα και λεμονοθυμαρο… Ολα τα θρεπτικα συστατικά των νιφαδων βρωμης ολικης αλεσης QUAKER σε μια χειμωνιάτικη συνταγη που θα λατρέψετε! #Quakergreece

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The dreamiest whole oats pumpkin galette with lemon thyme - made with the nutritious whole grain QUAKER oats

ΑΛΜΥΡΗ GALETTE ΒΡΩΜΗΣ ΜΕ ΚΟΛΟΚΥΘΑ ΚΑΙ ΛΕΜΟΝΟΘΥΜΑΡΟ

ΥΛΙΚΑ

ΖΥΜΗ ΒΡΩΜΗΣ
225 γρ QUAKER νιφάδες βρώμης ολικής άλεσης
75 γρ αλεύρι μαλακό
140 γρ καλής ποιότητας βούτυρο, κρύο + κομμένο σε κύβους
2 αυγά
½ κουταλακι του γλυκού αλάτι

ΓΕΜΙΣΗ
600 γρ κολοκύθα, καθαρισμένη και κομμένη σε κύβους
2 σκελίδες σκόρδο
2-3 κλωναρακια φρέσκο λεμονοθύμαρο (ή απλό θυμάρι)
4 κουταλιες της σουπας ελαιόλαδο
2 κουταλιες της σουπας φρεσκοστυμμένο χυμό λεμονιού
3 κουτ. του γλυκού κουρκουμά
2 κουτ. του γλυκου καπνιστή πάπρικα 
⅛ κουτ. του γλυκού τσίλι
¼ κουτ. του γλυκου αλάτι

ΔΙΑΚΟΣΜΗΣΗ
150 γρ κολοκύθας κομμένη σε πολύ λεπτές φέτες
Λίγο ελαιόλαδο για την επάλειψη της κολοκύθας και λιγο αυγο ανακατεμένο με νεράκι για την επάλειψη της ζύμη
1 κουταλια της σούπας κολοκυθόσπορο
Κλωναράκια λεμονοθύμαρο

ΕΚΤΕΛΕΣΗ 

Ξεκινάμε με τη γέμιση κολοκύθας. Προθερμαίνουμε το φούρνο στους 220°C. Καθαρίζουμε το εξωτερικό της κολοκυθας - με ένα peeler - μέχρι να δούμε πορτοκαλί σάρκα (τα λευκα ή υποκίτρινα κομμάτια κατω απο τη φλούδα μπορει να ειναι λιγο σκληρά γιαυτο τα αφαιρούμε). Κόβουμε τη κολοκύθα στη μέση και αφαιρούμε τα σπόρια της με ένα κουτάλι. Ζυγίζουμε 600 γρ. και τα κόβουμε σε κύβους. Επίσης κόβουμε 18-20 λεπτές φέτες κολοκύθας (σχεδον 150-180 γρ) και τις κρατάμε στην άκρη για τη διακόσμηση της τάρτας galette. Μεταφέρουμε τους κύβους κολοκύθας σε ένα ταψάκι, προσθέτουμε το ελαιόλαδο, τις σκελίδες σκόρδου ολοκληρες και πιεσμένες για να απελευθερώσουν τα αρώματα τους, και τα κλωναράκια λεμονοθύμαρο και λίγο αλάτι. Ψήνουμε για 30-45 λεπτα μέχρι να μαλακώσει και να καραμελώσει η κολοκύθα. Οταν είναι ετοιμο το αφήνω να κρυώσει εκτος φούρνου και αφαιρώ τις σκελίδες σκόρδου. 

Ενω περιμένουμε, φτιάχνουμε τη ζύμη της τάρτας. Επεξεργαζομαστε τη βρωμη ολικής άλεσης QUAKER στο blender μεχρι να γινει λεπτη σχεδον σαν σκονη. Προσθετουμε το αλευρι και το αλατι και ανακατευουμε καλα. Μεταφερουμε το μειγμα στον καθαρο παγκο εργασιας μας. Εναλλακτικά, μπορουμε να δουλεψουμε σε μπολ αλλα δεν θα ειναι γινει τοσο ευκολα η σωστη αναμειξη του βουτυρου με τα στερεα μας υλικα. Διπλωνουμε το κυβακια βουτυρου στα στερεα μας υλικα προσεχοντας να μην μεινει κομματι βουτυρου αυτουσιο στο μειγμα. Το σταδιο αυτο ειναι πολυ σημαντικο για για να εχει καλη συνοχη η ζύμη μας. Το βουτυρο πρεπει να ενσωματωθει καλα και ομοιομορφα με τα στερεα υλικα για να μην κοπει η ζύμη μας στο φούρνο οταν θα λιωσει το βουτυρο. Προσθέτουμε και το αυγο και πλάθουμε τη ζύμη μέχρι να έχει μια ομοιόμορφη και συμπαγη δομη. Πλαθουμε σφιχτα για να φυγει ο αερας που τυχον εχει παγιδευτει, τυλιγουμε τη ζυμη με πλαστικη μεμβρανη και την αφηνουμε να ξεκουραστει για 30 λεπτα στο ψυγειο μεχρι να παγωσει και παλι το βουτυρο.
Μεταφέρουμε την ψημένη κολοκύθα σε blender ή πολυμηχάνημα. Προσθέτουμε τα μπαχαρικά, το χυμό λεμονιού και αναμειγνύουμε μέχρι να μετατραπεί σε ομοιόμορφη κρέμα.
Βγάζω τη ζύμη galette με βρώμη ολικης άλεσης QUAKER απο το ψυγείο και την ανοίγω με τη βοήθεια ενός πλάστη πανω σε ένα κομμάτι χαρτί ψησίματος για να ειναι πιο ευκολη η μεταφορά της τάρτας στο ταψί αφού την ανοίξουμε.
Ανοίγουμε ένα φύλλο διαμέτρου 40 εκατοστών περίπου και κόβουμε τις άκρες του περιμετρικά για να σχηματίσουμε έναν ομοιόμορφο δίσκο. Προσθέτουμε στη μέση της ταρτας βρώμης τον αρωματισμένο πουρέ κολοκύθας αφήνοντας ένα περιθώριο γύρω στα 2 εκατοστά περιμετρικά. Διακοσμουμε με τα λεπτοκομμένα κομμάτια κολοκύθας και διπλώνουμε τα ακρα της ζύμης προς το κέντρο της galette. Πασαλειβουμε την κολοκύθα με λιγο λάδι και τη ζύμη βρώμης με λίγο μείγμα αυγού και νερό. Ρίχνουμε λίγο φρέσκο λεμονοθύμαρο στην τάρτα και ψήνουμε σε προθερμασμένο φούρνο στους 180°C για 30 - 40 λεπτά μέχρι να ροδίσει η τάρτα. Διακοσμούμε με κολοκυθόσπορο και σερβίρουμε. Καλή επιτυχία!

Χ

Αλεξάνδρα

— ENGLISH VERSION —

WHOLE OATS PUMPKIN GALETTE W/ LEMON THYME

INGREDIENTS
WHOLE OATS GALETTE DOUGH
225 g QUAKER whole grain oats
75 g cake flour
140 g good quality butter, chilled + cubed
2 eggs
½ tsp sea salt 

PUMPKIN FILLING
600 g pumpkin, peeled + cubed
2 garlic cloves
2-3 sprigs fresh lemon thyme
4 tablespoons (TBSP) olive oil
2 tablespoons (TBSP) freshly squeezed lemon juice
3 teaspoons (tsp) turmeric powder
2 tsp smoked paprika powder
⅛ tsp chilli powder
¼ tsp sea salt

DECORATION
150 g pumpkin thinly sliced
Some olive oil for the pumpkin + egg wash (egg + water) for the dough before baking
1 TBSP pumpkin seeds
a few extra lemon thyme sprigs

PREPARATION

PUMPKIN FILLING

Preheat the oven at 220°C. Peel the pumpkin until you reach the bright orange coloured flesh. Halve it and remove the seeds – using a spoon. Weight 600 g and cut it into cubes. Also cut 18-20 thin slices (approximately 150-180 g) and set it aside for the galette decoration at the end. Transfer the cubed pumpkin in an oven dish, add the olive oil, the garlic cloves whole and pressed – using the flat side of a knife – in order to release their aroma, the lemon thyme sprigs and a pinch of salt. Bake for at least 30-40 min until the pumpkin is soft and caramelised. When ready, remove the garlic cloves and let it cool at room temperature.

GALETTE DOUGH

While waiting, prepare the galette dough. Blend the QUAKER whole oats in a food processor or blender until fine. Add the salt and mix well. Transfer the powdered oats on a clean kitchen counter, and fold in the cold and cubed butter. Add the egg slightly beaten and mould the dough until a homogenous and compact structure. Form a disk, wrap it with plastic foil and let it rest in the refrigerator for at least half hour until the butter is set again.

PUMPKIN FILLING PUREE

Transfer the baked pumpkin to a food processor or blender. Add the spices, the fresh lemon juice, the lemon thyme, and blend until smooth.

GALETTE BUILT UP

Take the QUAKER whole oats galette dough out of the refrigerator and roll it out on a baking parchment – using a rolling pin. Form a dough sheet of 40 cm approximately and cut its rough edges to form an even disk. Add the pumpkin puree in the middle of the disk leaving an indent of 2 cm approximately along the edges of the disk. Decorate with the thinly sliced pumpkin to form a pretty pattern and fold the edges of the disk in and towards the centre of the galette. Grease the pumpkin slices with some olive oil and add some egg wash on the oats galette dough. Add some fresh lemon thyme on top (optional). Transfer the galette on an oven tray – slide it with the help of the baking parchment - and bake it in preheated oven at 180°C for 30-40 min until golden brown. Decorate with some pumpkin seeds and enjoy it!

Good luck guys!

X

Alexandra  

CITRUS CURD PAVLOVA W/ FRESH LEMON THYME

Ethereal cloudy meringue with the freshness and revitalising power of citrus fruits. The sweet acidity of orange and the bitterness of kumquat. Fragranced with the lemony scent of lemon thyme.

CITRUS CURD PAVLOVA W/ FRESH LEMON THYME


SWISS MERINGUE
120 g egg whites (approximately 5 - 6 medium to large eggs)
205 g granulated sugar

CITRUS CURD
120 ml fresh orange juice, strained
2 kumquats, muddled in the orange juice to release their oils and flavour
50 g granulated sugar
2 large eggs (approximately 120 g), room temperature
2 large egg yolks (approximately 40 g), room temperature
2 teaspoons cornstarch
90 g good quality butter at room temperature 20°C - 25°C, cut into cubes
2-3 sprigs lemon thyme (alternatively: thyme)

WHIPPED CREAM
195 ml heavy cream, chilled

DECORATION
Thin orange slices, halved kumquats and sprigs of thyme

PREPARATION

SWISS MERINGUE
Make the swiss meringue a few hours in advance or preferably the night before.
Preheat the oven at 90°C (fan function) or 100°C (conventional).
In bain-marie over medium fire, combine the sugar and the egg whites. Warm it up while stirring occasionally until all the sugar is dissolved and the temperature of the mix reaches 45°C. If you don't have a candy thermometer to measure the exact temperature, you will know that it is ready when the solution is opaque and smooth to the touch (not grainy from the undissolved sugar). When ready, beat the sugar-egg whites solution using a stand or hand mixer (whisk attachment) at a medium-high speed. Whisk for at least 7-10 minutes until the meringue cools and glossy stable peaks are formed.
Transfer on a baking tray that you have previously lined with parchment paper, distribute evenly, and form a disk of meringue. Shape an indentation in the centre of the disk to leave space for the curd. Bake for at least 1 ½ hours (90 minutes) while turning the baking tray every 30 minutes for an even bake. When ready, turn off the oven and let the meringue cool completely in the oven with the oven door closed.

CITRUS CURD
In a mixing bowl, add the cornstarch. Throw in the first egg and whisk it thoroughly until it is well combined with the cornstarch and there are no lumps. Add the second egg and egg yolks and whisk until smooth. Muddle the kumquats in the orange juice and strain. In a pan, over low fire, warm up the citrus juice, sugar and lemon thyme (or thyme) until the sugar is completely dissolved. Add the eggs - cornstarch mixture slowly to the juices while constantly stirring - using a whisk. Continue whisking until the curd is thicker (after approximately 5 minutes). Remove from fire, and add the cubed butter at room temperature. Whisk until all butter is melted and well incorporated in the curd. Pass the curd through a sieve to remove the thyme sprigs and lumps in the curd that might have formed.
Set aside and let it completely cool until you assemble the pavlova.

WHIPPED CREAM
Place your mixing bowl in the freezer for 5 minutes to acquire the ideal temperature for beating your heavy cream. When ready, beat the chilled heavy cream - using a stand or hand mixer - (whisk attachment) until soft peaks form.

ASSEMBLING THE PAVLOVA
Place the meringue on a cake stand or serving disk. Add the cooled curd in the centre and let it softly drip on the side. Decorate the circumference of the meringue with the heavy cream. You can use an icing tip if you fancy practicing your icing skills.
Decorate with the sliced orange, kumquat and lemon thyme and enjoy this dream!

Good luck guys! 

X

Alexandra





SWISS ROLL CHEESECAKE W/ PERSIMMONS + ORANGE

A very light egg cake filled with the soft texture of cream cheese combined with whipped cream. The sweetness and honey-like taste of persimmon freshened up with the orange scent.

Persimmon - fruit of the winter season

Persimmons are high in important vitamins and minerals, including vitamins A, C and B (thiamine B1 and riboflavin B2), folate, magnesium, and potassium. Just one persimmon contains over half the recommended intake of vitamin A, critical for immune function and vision. They also contain beneficial plant compounds like tannins and flavonoids and carotenoids (source: healthline.com). 

I started with the persimmon as an inspirational guideline that is seasonal and adds some colour to the winter season then I thought of a winter traditional cake that will contain the fruit and will be decorated with it. The persimmon colour inspired me to create a deep yellow glaze that will contain fresh orange juice to add flavour and freshness to the cake. Magical soft winter sunlight made its appearance for a few seconds to light up the day and warm up the scenery.

SWISS ROLL CHEESECAKE W/ PERSIMMONS + ORANGE

SWISS ROLL CAKE
75 g cake flour
80 g granulated sugar
4 (medium to large) eggs
40 g melted butter, cooled
vanilla essence
a pinch of salt
2 tablespoons confectioners sugar (to sprinkle on the kitchen towel you will use to fold in the cake until it cools)

WHIPPED CREAM CHEESE FILLING
55 g cream cheese
105 g heavy cream, cold
18 g confectioners sugar
1 persimmon, thinly sliced

ORANGE GLAZE
25 g granulated sugar
18 g heavy cream
2 g powder gelatin + 8 ml cold water to hydrate the gelatin
38 ml fresh orange juice, strained (approximately from 1/2 orange)

PREPARATION 

ORANGE GLAZE
In a small bowl, mix the powdered gelatin with 18 ml water and let it hydrate for at least 30 minutes.
Juice the orange and strain the juice. Over medium fire, warm up the heavy cream and the orange juice slightly. Then remove from fire and add the gelatin. Mix well - using a whisk - and let it cool and set at room temperature. 

SWISS ROLL
Preheat the oven at 170°C (fan function) or 190°C (conventional).
Separate the egg whites from the egg yolks. Whisk the egg whites - using a stand or hand mixer - for a few seconds until they turn foamy. Then start pouring slowly half of the total sugar portion (40g). Continue whisking for approximately 2 minutes at medium/high speed until stiff peaks are formed. Set aside until later.
In a different bowl, whisk the egg yolks with the rest of the sugar portion. Add the vanilla essence, cooled melted butter (if butter is warm it will cook your egg yolks and we don’t want that because the mix will lose its smooth texture), salt, and whisk until all ingredients emulsify.
Fold the beaten egg whites in the beaten egg yolks mix - using a spatula. Spread the batter evenly on a baking tray lined with a piece of a baking paper.
Bake the cake in a preheated oven for 10-15 min depending on the intensity of your oven. Don’t worry if some parts of the cake rise up due to the steam trapped between the cake and the baking tray. When you remove the cake from the oven it will flatten again. Don’t try to pinch it because the cake sheet has to stay whole. When ready, remove the cake from the oven and let the cake rest for a few seconds on a cooling rack. Flip it upside down with the help of a second tray by placing the second tray on top of the cake and by holding both top and bottom trays (cake in between) flip the cake so that the bottom part with the baking paper is now top side. Remove the baking parchment carefully. Lay the cake on a clean kitchen towel that you have previously sprinkled with confectioners sugar so that the cake doesn't stick on the towel. Roll the cake together with the kitchen towel to a cylinder form, starting from the shorter side, and allow it to cool completely at room temperature. This will help give the cake the final shape we want without running the risk of cracking it as we try to roll it when it is cool.

WHIPPED CREAM CHEESE
In a stand or hand mixer, beat the cream cheese - with the whisk attachment - until smooth. Slowly add the chilled heavy cream and whisk gently at low/medium speed until the ingredients are well combined. When the consistency of the mix is smooth, switch to high speed and beat until stiff peaks of whipped cream cheese are formed.
When the cake is completely cool, roll it out and spread a generous amount of the whipped cream cheese. Lay on top, thin slices of persimmon. Add some more cream and roll the cake starting from the short side of the cake sheet. Cover the cake with a piece of plastic foil and refrigerate it for at least 1 hour until the cream is set.
If the orange glaze is solid, warm it up slightly to become fluid again. It should have a fluid jelly-like consistency so that it holds well on the cake when glazing. The cake should also be chilled so when the glaze hits its surface will solidify quickly and won’t slide off immediately.
After you have glazed the cake, decorate it with some more whipped cream cheese and a few persimmon slices.

Serve + enjoy! Good luck guys!

X

Alexandra



ROSEBUD INFUSED CHOCOLATE MOUSSE W/ FEUR DE SEL

Silky delicate full body chocolate mousse with a subtile undertone of rose petals. Spiced up with some fleur de sel to intensify and highlight the flavours. Inspired + adjusted by Dominique Ansel’s Masterclass on chocolate mousse cake.

This recipe makes 6 small cakes of about 7.5 cm Ø

The chocolate mousse cakes consist of:

  • a soft almond chocolate ‘biscuit’ base, 

  • a rosebud infused chocolate mousse body and 

  • a chocolate mirror glaze.

TIME MANAGEMENT 

Make the chocolate biscuit and the mirror glaze one day in advance. The biscuit is better to rest overnight at room temperature before you use it and you will not have to wait too long for the glaze to cool when you need to use it.

ALMOND CHOCOLATE 'BISCUIT’
50 g oven-roasted almonds
5 g (½ tablespoon) confectioners sugar
80 g egg whites (2-3 eggs)
63 g granulated white sugar, extra fine
15 g cake flour 
15 g cocoa powder
a pinch of salt (‘fleur de sel’)

CHOCOLATE MIRROR GLAZE
100g sugar
73 g heavy cream (alternative: oat heavy cream)
5 g (2 teaspoons) powder gelatin, powdered - hydrate it with 28 g cold water
73 g water, room temperature
35 g cocoa powder

ROSEBUD INFUSED CHOCOLATE MOUSSE (makes x 6)
185 g semi sweet chocolate 70%
185 ml oat milk
270 ml heavy cream (alternative: oat heavy cream)
1 + 1/2 leaf gelatine
6 g dried rosebuds, stems removed
a pinch of salt

ONE DAY IN ADVANCE (DAY 0)

PREPARATION: ALMOND CHOCOLATE 'BISCUIT’

Preheat your oven at 150°C fan function - or 170°C conventional.
In a food processor, chop the oven-roasted almonds for 10-15 seconds. Add the confectioners sugar and continue to blend them for a few more seconds until you get a fine powder. Don’t blend them for any longer because the powder will start turning to paste.
Transfer in a mixing bowl and sieve in the cocoa powder and the cake flour. Stir well - using a spatula - and set aside.
In a stand mixer, beat the egg whites for a few seconds and until foamy and white. Then gradually add the fine granulated sugar and continue beating at medium-high speed for a few more seconds (at least 30) until all the sugar is dissolved, the meringue is glossy and stiff peaks have formed.

NOTE: I opt for fine sugar because it dissolves easily and faster in the egg whites. If you can’t find it at your local grocery store, you can pulse granulated sugar for a few seconds in the food processor to make it finer.

When your meringue is ready, sieve in ⅓ of the almond-cocoa-flour mix and fold it carefully - using a spatula - with round movements to avoid deflating the meringue. Then continue with the rest of the dry ingredients and fold them in the meringue until all the ingredients are well incorporated.
Lay a baking paper (or baking mat) on a baking tray and evenly spread the dough forming a rectangular of approximately 15 cm x 22 cm and 0.5 cm thickness.
Bake in a preheated oven for 15-20 min depending on the intensity of your oven. It will be ready if you insert a knife in the biscuit and it comes out clean.
Remove from the oven and let it slightly cool. Then, turn it upside down - very carefully to avoid breaking it - and remove the baking paper or baking mat. Let it cool completely on a cooling rack.
When the biscuit is cool, cut out 6 disks of the diameter of your forms (I had forms of  7,7 cm circumference). Transfer them in an airtight container and set aside until the next day.

PREPARATION: CHOCOLATE GLAZE
Mix the gelatin with the water and let it hydrate for at least 30 minutes.
In a pan, warm up the heavy cream and the sugar over medium heat, while stirring occasionally and until the sugar dissolves completely.
Hydrate the cocoa powder and mix it - using a spatula - to a smooth paste.
Add the gelatin to the warm heavy cream and sugar mix and stir well. Then add the cocoa powder paste.
Pass the mixture through a fine sieve to catch any cacao residues and set aside to let it cool. Transfer it in an airtight container and refrigerate it overnight. 

NEXT DAY (DAY 1)
Take the chocolate glaze, that you made the day before, out of the refrigerator and let it rest at room temperature.

PREPARATION: CHOCOLATE MOUSSE
Soak the gelatin leaves in cold water for at least 30 minutes.
Transfer the rosebuds (stems removed) in a pan together with the milk. Warm them up over medium heat until the milk is lightly steaming, paying attention that the milk won't boil. Remove from fire and let the rosebuds infuse for 10-15 minutes, depending on how intense you would like the rose scent to be. I kept it for 15 minutes because the scent will become lighter when you blend in the chocolate and whipped cream. Strain the roses and gradually pour the warm milk over the chocolate to melt it. First add the ⅓ of the milk portion and blend well - using a whisk - until milk and melted chocolate are properly emulsified. Continue with the rest of the milk. If your chocolate won’t melt easily, transfer the bowl to a ‘double boiler’ over medium fire paying attention not to overheat the chocolate (temperature shall not go beyond 45 °C.
Finalize it - using a beamer - to get a smooth texture of the chocolate - milk emulsion.
Strain the hydrated gelatin, squeeze out the excess water and add it to the ganache (chocolate - milk emulsion). Stir until smooth - using a whisk. Set the mix aside to slightly cool.
In the meanwhile, beat the chilled heavy cream until a smooth creamy consistency. When the ganache is cool enough, pour it slowly in the bowl with the whipped cream while stirring with circular movements - using a spatula. Continue until the ganache is fully incorporated in the whipped cream.
Transfer a portion of the mousse into round silicon forms. Leave a space of approximately 1 cm from edge of the form and place the chocolate biscuit (this will be the base of your cake. If you are using a spring form, place the chocolate biscuit on the bottom of the form and fill the form with the chocolate mousse. You can wrap the edges of the form with some plastic foil or acetate roll to easily remove the form when the cake is ready. Transfer the cakes in the refrigerator for an hour to let the mousse set and then place them in the refrigerator for at least 2 hours and until the mousse is compact and hard enough to be removed from the forms. Place the cakes on a cooling rack with a tray underneath to collect the extra glaze that is gonna drip while glazing the cakes. Don’t forget to remove the acetate roll or plastic foil from your cakes if you are using spring forms.

GLAZING
If the chocolate glaze is too thick, warm it up slightly and emulsify it - using a beamer. Don’t forget to always immerse the beamer in the liquid to avoid incorporating additional air. Tap the container with the glaze on the kitchen top and force any air bubbles to come to the surface of the liquid.
Glaze the cakes one by one with a gracious portion of the mirror glaze and let the glaze drip over the sides of the cake so that it is covered completely.
Transfer the cakes on a serving tray and place them in the refrigerator until the glaze is nicely set (approximately half hour). Decorate with dried rose petals and a pinch of fleur de sel. Serve and enjoy their delicate and smooth texture!

Good luck you guys :)
X 

Alexandra 

IN THE MAKING

CARAMEL CHOCOLATE FUDGE LAYERED CAKE

A festive cake for the holiday season to make together with family and friends. To bond and connect while handcrafting food together.

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Makes one layered cake of 16 cm Ø

_CAKE DISSECTION_

This cake consists of:

  • 3 layers of chocolate fudge cake 

  • a swiss meringue caramel buttercream for the layers

  • a caramel buttercream to cover the cake and 

  • a caramel fudge sauce to glaze 

_TIME MANAGEMENT_

Make the cake layers and the creams one day in advance. The cakes have to stay in the refrigerator overnight to rest, that is important for the layered cake’s stability. Moreover, it is more relaxed to make the creams one day in advance and not on the same day that you will build the cake. 

_INGREDIENTS PER PREPARATION_

CHOCOLATE FUDGE CAKE (makes 3 layers of 16 cm Ø) 

NOTE: if you don't have round spring forms of this size - use the ones you have and adjust the number of layers to two for a form with larger diameter. Alternatively bake one thicker round cake and cut it to create disks that will be your cake layers.

285 g cake flour
285 g granulated sugar 
270 g good quality butter, at room temperature
190 g cocoa powder
2 + 1/4 tsp baking soda
1 + 1/2 tsp baking powder
3/4 tsp sea salt
3 eggs, at room temperature
360 ml buttermilk 

CARAMEL FUDGE SAUCE (for both buttercreams and glaze)

200 g granulated sugar 
90 g good quality butter, room temperature 
120 ml  heavy cream, room temperature

SWISS MERINGUE CARAMEL BUTTERCREAM 

100 g granulated sugar, extra fine
60 g egg whites (2-3 eggs)
170 g good quality butter
80 g caramel fudge sauce (recipe above)
a pinch of salt

CARAMEL BUTTERCREAM 

255 g good quality butter 
120 g caramel fudge sauce (recipe above)

PREPARATION: CHOCOLATE FUDGE CAKE  
Preheat the oven at 170 °C (conventional oven) or 150 °C (fan function). 
In a large mixing bowl sieve in the cake flour, baking powder, baking soda, cocoa powder and salt. Mix well and set aside. 
In a stand (or hand) mixer, with the paddle attachment, cream the butter and sugar. Start with beating the butter a few seconds and then start incorporating the sugar. Beat for at least 10 minutes until fluffy and lighter in colour. 
Add the eggs one by one making sure that the one is incorporated before you add the next one. Continue beating with the paddle attachment until you get a stable and smooth consistency of the emulsion. 
Add ⅓ of the dry ingredients mix that you prepared in the beginning and ⅓ of the buttermilk portion and blend. Repeat the process another 2 times by using ⅓ of the quantity of the dry ingredients mix and buttermilk each time. Blend well until a smooth consistency of the cake dough. 
Divide the batter in 3 round spring forms of 16 cm Ø or larger.
Bake the cakes for 40-45 minutes and until you insert a toothpick into the centre of the cake and it comes out clean. The baking times might differ depending on your oven and on the thickness of your cakes so always keep an eye on them during the baking process. 
When ready place them on a cooling rack and let them cool completely. Afterwards, wrap them in plastic individually and place them in the refrigerator overnight.

PREPARATION: CARAMEL FUDGE SAUCE (for both buttercreams and glaze)
In a pan, over medium fire, pour a thin layer of granulated sugar and wait until it melts. Continue with the rest of the sugar little by little until all the sugar is melted. Wait until the caramel takes an amber colour and immediately remove it from fire.

NOTE:  This is a fast process and you will need to slightly swirl the contents of the pan to ensure that the caramel browns evenly. It is very important to not use any utensil to stir the melted sugar to prevent crystallisation.

When caramel has turned amber, remove it from fire and carefully add the heavy cream little by little. It might spatter due to the large difference in temperature so be careful not to burn yourself. Swirl the contents of the pan until the cream is well incorporated in the caramel. Continue with the butter. Swirl the pan continuously and see the butter melting and blending in with the rest of ingredients. Set aside to completely cool before using it for the buttercream’s and as the final glaze of the cake. Store it in the refrigerator overnight and let it rest at room temperature (25°C) before using it for making the creams.

PREPARATION: SWISS MERINGUE CARAMEL BUTTERCREAM 
In the stand (or hand) mixer - using the paddle attachment - beat the butter until fluffy and lighter in colour (at least 7 minutes). Then add the caramel fudge sauce and the pinch of salt. Beat for another 3 minutes until all ingredients are well incorporated and set aside.
In a ‘double boiler’ over medium fire combine the egg whites with the granulated sugar and whisk until all the sugar is dissolved. When the temperature of the egg whites reaches 45°C (or when all the sugar is dissolved, the texture is not grainy due to the unmelted sugar, and the mix is hot to the touch) remove from the fire and transfer the egg whites mixture in a stand (or hand) mixer fitted with the whisk attachment. Beat for at least 5-7 minutes until glossy stable peaks are formed and the temperature of the meringue drops. 
Then change to the paddle attachment and fold the meringue in the beaten butter - caramel gently (low-medium speed) for a few seconds until all ingredients are well incorporated. Transfer it in an icing bag or an airtight container and set aside. You can store it in the refrigerator overnight and let it rest at room temperature for 1-2 hours before building the cake.

PREPARATION: CARAMEL BUTTERCREAM 
In a stand (or hand) mixer fitted with the paddle attachment, beat the butter for at least 7 minutes until fluffy and lighter in colour. Add the caramel fudge sauce and beat for another 3 minutes. 
Transfer the buttercream in an icing bag or an airtight container and set aside. You can store it in the refrigerator overnight and leave it at room temperature before using it for building the cake. 

NEXT DAY 

Get ready to assemble the cake. Take the cake layers and the creams out of the refrigerator and let them rest at room temperature. If the buttercreams are stiff after resting you can beat them for a few seconds with the mixer (paddle attachment) to make them lighter again. Cut the uneven tops of the cakes to create stable bases for your layered cake. 
Select a plate/serving tray that is going to be your layered cake base and apply a small portion - the size of a bean - of the swiss meringue caramel buttercream between the plate and the first cake layer to secure the cake on it. Apply evenly the swiss meringue buttercream on the first cake layer and place the next layer on top making sure that your cake is straight and stable. Continue with another layer of buttercream and place your last cake layer on top. 
Transfer the layered cake in the refrigerator for at least half hour for the buttercream to set.

NOTE: if you want you can slightly soak every layer with light corn syrup or simple syrup . It is usually used to secure the humidity of the cakes to keep them fresh for longer. However, the buttercream cover in this recipe will prevent the cakes from drying out, so simple syrup can be omitted.

Take the cake from the refrigerator and carefully cover it with the caramel fudge buttercream creating a straight and even surface - using a spatula. Let the cake rest in the refrigerator for another half hour. While waiting, slightly warm up the caramel fudge sauce to a more fluid consistency by paying attention that it is not too hot when you glaze the cake because the buttercream will melt. Caramel fudge holds best (not too runny, not too stiff) at around 30°C.

Take the cake from the refrigerator and finalise it with a generous portion of caramel fudge sauce. So good! Cut + serve…

Good luck you guys!

X Alexandra

P.S. post your comments + questions you might have over the recipe below in the comment section below!



BREAKFAST SCONES W/ ESPRESSO + HAZELNUTS

A dose of morning coffee combined with a luscious buttery dough and nutty undertones

RECIPE _ STEP BY STEP