Tuesday, November 15, 2011
Nigella Lawson’s Guinness chocolate cake, with vanilla cream cheese frosting. You’re going to need a very large and deep cake tin. Nigella suggests a 23cm, but I used a 25cm and wouldn’t have wanted to go smaller. Don’t bother with a springform tin, but line the cake tin completely with GladBake. My modifications in brackets. [...]
It’s almost impossible to provide a proper recipe for tiramisu because, in the first place, there is no standard-sized tiramisu receptacle. You want enough ingredients to be able to have two thick layers each of sponge and cream in the dish you choose. What tends to happen over the years is that you develop a [...]
Citrus-syrup yoghurt cake with crunchy almond toffee topping Cake: Makes two 20cm cakes or one very large and tall 25cm cake 250g butter, very soft 400g caster sugar 6 large eggs zest of one large navel orange (use a fine Microplane or don’t attempt cake) zest of one lemon (use a fine Microplane or don’t [...]
These brownies are a fabulous mix of textures — a pale, shiny, crisp surface that cracks open to reveal an extremely dark, fudgey middle. The edges are slightly crunchy and slightly chewy, like the edges of a meringue. I also cannot get over how delicious the mixture is raw — it tastes like chocolate mousse [...]
Monday, September 8, 2008
I’m a carrot cake junkie, and this is the best recipe I have ever, ever found. It’s an incredibly moist cake and I’ve amped up the spices to make it almost gingerbready. I don’t need cream cheese frosting with this carrot cake at all; it’s that good. I was highly dubious about the inclusion of [...]