Tag: alexcrumb

Pineapple Condensed Milk Loaf Cake

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If there’s one thing you make this week, make it this.

A fluffy pineapple condensed milk loaf cake, studded with fine bits of pineapple, topped with fresh pineapple slices and a lemon-pineapple glaze. 

Sometimes my ideas are like branches with dead ends and no coherence. Since this blog is all about delicious, easy bakes, I didn’t want to throw random curveballs, but I didn’t want to overestimate the charms of conformity either. Basic, but not too basic. A degree of subtle complexity, and certainly no plain jane taste.

Scavenging the kitchen left me with some leftover pineapple from last night’s dessert and, well, not much else. Pineapple loaf cake has been done before, upside-down variations galore, and my finding of condensed milk in the fridge led to this mild twist. I must say it was fun to play around with the ratios; it turned out to be the perfect balance of sweet from the condensed milk and tangy from the use of both fresh pineapple and pineapple juice. Here, there’s not much flamboyance, and hardly any finesse. Funnily enough, it’s exactly this lack of properness that provides the right amount of charm.

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{Above: served warm with lemon curd, a drizzle of condensed milk, and coconut chips}

It’s messy, sticky, glorious. A little of the juice from the fresh pineapple layered on top mixes with the lemon-pineapple glaze, and together with the fresh pineapple both on and inside the cake, forms the perfect topping to the fluffy cake base. And goodness is this fluffy. Fork work is no work. The condensed milk, other than its more unorthodox flavour in the cake, provides a satiating density without weighing anything down. Tender is the night crumb.

Ingredients

For the cake:

175g cake flour (or substitute with the same amount of all-purpose and add 2 extra tablespoons, and be sure to whisk the dry mix all the more thoroughly later)

1 1/2 tsp baking powder

1/2 tsp baking soda

large pinch fine salt

115g white sugar

110g (around a stick) soft, unsalted butter

1 egg

1 tsp vanilla extract

150g fresh pineapple, cut into even chunks, around 1cm thick

60ml (1/4 cup) condensed milk

60ml (1/4 cup) pineapple juice (freshly squeezed, or you can buy those cans which state ‘100% pineapple juice’), or substitute with 30ml lemon juice and 30ml water

freshly squeezed juice of one lemon

For the lemon-pineapple glaze:

75g icing sugar

juice of half a lemon (the remaining lemon juice)

1 tsp pineapple juice, or substitute with more lemon juice

Directions

Preheat your oven to 177C (350F) and grease a 9×5-inch loaf tin. Separate your pineapple chunks into two clumps– one that’s 100g (to place at the bottom of your pan) and another that’s 50g. Finely chop this latter clump into small pieces. Sprinkle some white sugar on the bottom of your greased loaf tin, then place the chunks (100g in total; refer to picture above) of pineapple at the bottom. Set aside your loaf tin.

In a large bowl, cream together the butter and white sugar for at least 30 seconds. Beat in the egg, vanilla extract and condensed milk. In a separate smaller bowl, whisk together the flour, salt, baking powder and baking soda. To the butter-sugar mix, add half of the flour mix, then half of the pineapple juice. Use a wooden spoon to mix everything in briefly (streaks of flour are fine), then add the rest of the flour, remaining pineapple juice, half of the lemon juice, and the finely chopped pineapple. Mix everything together until just combined. The mixture should be yellow-ivory with a thick dropping consistency.

Tip batter into the loaf tin and bake for 40-45 minutes; mine took 42. Insert a wooden skewer into the middle of your loaf at the 40-minute mark– leave it for another couple of minutes if the skewer emerges wet and sticky, but take it out if it comes out dry. A few moist crumbs at the tip are fine, for the pineapple chunks at the bottom make it stickier and wetter than the other parts of the cake. While the cake bakes, make the glaze. In a bowl and with a fork or spoon, mix together the lemon juice, pineapple juice (or more lemon juice) and icing sugar. Play around here; you should have an opaque, white glaze. It should easily run when you hold the spoon at a height, but the stream would become reluctant once it starts thinning.

After removing the tin from the oven, leave the cake to cool on a cooling rack for an hour or so before removing. To remove, wear heatproof gloves and tip out your loaf cake, setting it down on your counter the way you put it in the oven (pineapple side down). Using a serrated knife, cut off the top of the cake, so both the top and bottom are flat (tip: the bits you cut off are wonderful, crusty and perfect with marmalade and tea). Flip the loaf cake so the pineapple side is on the top this time. Drizzle with the lemon-pineapple glaze.

Serve warm with lemon curd and more condensed milk. Store the rest in an airtight container and place in the fridge for up to a week.

Posted on by alexcrumb 6

Strawberry Chocolate Vanilla Bean Baked Doughnuts

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Somewhere in between rubbing fragrant vanilla bean into sugar and popping these guys into the oven, I found myself at the beck and call of Strawberry.

Out they came, and my heart was singing. A subtle burst of tang. Gooey bursts of warm chocolate dispersed throughout the batter, little nuggets of treasure. Plump, light-as-air cakey batter to encase everything. Two bowls, whisk, an oven, done.

I was skeptical at first. Initial thoughts gravitated to classic vanilla bean with a more exotic fruity frosting, or chocolate whatnots. Some people don’t like the combination of berry and chocolate, and I get it, but I just couldn’t help myself when I saw fresh, fat strawberries sitting, beckoning in the fridge, round-butted, the promise of sweet juice pulsating under firm and uneven flesh. I thought of strawberries dipped in melted chocolate, and couldn’t get the theme out of my head. So after my good daily dose of reading and writing, I jumped up and got to work. It had to work. And I’m glad it did.

You could say the addition of vanilla bean is pompous, but goodness does it add a whole new dimension of flavour and (slight) grandeur to the whole thing. The speckles are endearing, no? It’s exotic, it’s fearless. Each little doughnut is jam-packed with bits and bobs of strawberry and chocolate, so every bite is a great deal of wonder, a different experience, a slight surprise. In between, you can savour a dandy cake-like medium, the vehicle for all those pockets of tang and sweet. A standard batter so silent and unassuming it almost feels guilt-free.

What’s a doughnut without the glaze.

The magic lies in the incorporation of puréed strawberries, without which this recipe just wouldn’t be the same. J’adore. Pink isn’t my favourite colour, and never will be, but the muted tangy notes elevate this from airy-fairy to plain wicked. Despite my not being accustomed to having real chopped fruit in a doughnut glaze, or any topping for any baked good in general, the whole experience made me realise what a difference the real deal makes.

There’s something about a simple doughnut, enjoyed alone at home or at a coffee shop with a large cup of black coffee, which makes a breakfast get-up or solitary pondering session all the more sensual. It’s homey, and pretty bad, but pretty good.

Strawberry Chocolate Vanilla Bean Baked Doughnuts (makes 16)

Ingredients

For the doughnuts:

265g (slightly less than 2 cups) all-purpose flour

170g (3/4 cup) white castor sugar

1 vanilla bean

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

60g melted, unsalted butter

180ml (3/4 cup) buttermilk, or take a tablespoonful of white vinegar and place it in the bottom of your measuring cup before filling it up to the 180ml-mark with whole milk

70g chopped dark chocolate

2 eggs

170g (1 cup) finely chopped strawberries

For the glaze:

60g (1/3 cup) strawberries, washed and finely chopped

230g icing sugar

pinch salt

Directions

Preheat oven to 180C (350F) and butter doughnut pans with melted butter. In a large bowl, whisk together the flour, baking powder, baking soda, chopped chocolate and salt. In a separate, slightly smaller bowl, pour in your sugar. Take a sharp knife and run it firmly down the middle of the vanilla bean, then scrape out the insides. Dump the clumps of black into the sugar. With your fingertips, rub the vanilla bean into the sugar, so most of it is evenly incorporated into the white mass. Tip the vanilla and sugar mix into the bowl with the rest of the dry ingredients and whisk everything together well, for at least 30 seconds or so.

In a separate bowl, whisk together the eggs, buttermilk (or milk and vinegar mix) and melted butter. Pour the wet mix into the dry mix and mix everything together slowly with a wooden spoon until just combined. The batter should be a little lumpy and slightly thick. Not in the least bit liquidy. Pat your chopped strawberries with a dry paper towel just to remove excess moisture, then stir them into the mix. Using 2 tablespoons, dollop the doughnut batter into the greased doughnut pan(s) (I only have one so I did this in batches). Bake in the preheated oven for 15-16 minutes.

While they are baking, make the glaze- no electrical beaters needed!!

Purée the chopped strawberries in a blender, or you could microwave them and then mash with a fork. Put the strawberries into a large bowl, then using a tablespoon, remove any extra liquid that seeped out. It won’t be much, and you need not remove all of the extra juice. Add half of the icing sugar first and the salt, and mix together with the same tablespoon until you get a wet, dark pink mixture. Add the rest of the icing sugar and continue to mix until you achieve a thick, spreadable consistency.

Once the doughnuts are baked, leave to cool in the pan on a cooling rack for at least 15 minutes before turning them out. Once fully cool (around another 15 minutes later), dip the tops of the doughnuts into the strawberry glaze, then let them rest on the cooling rack again. Store the doughnuts in the fridge, because the glaze doesn’t sit too well in a warm environment.

Pink kinda pleasure.

Posted on by alexcrumb 2

Black Sesame French Toast (with a twist)

If there’s one sort of breakfast I have to live off for the rest of my life, as long or short as it may be, it’s french toast.

And yes I like the good old classic stuff, whereby all you have to do is whip together eggs and milk and cinnamon and voila, you get a comforting, nourishing plate, eggy and soft and saturated, and now I use the word ‘and’ too much. Well. One of my personal favourite french toast recipes is actually eggless, and I implore you to check it out here.

But twists are welcome. Despite the familiarity of routine, twists and little leaps off of a classic theme are necessary to uphold the graciousness of the central perk. In this case, that perk is normal french toast. I love normality in that sense, all tried and true. But the addition of black sesame here, the little flick of the pen at the end of story, is the enhancement factor, serving not to distract, but uplift.

I’m a flexible eater, but I’m also the sort who thinks that if you’re going to enjoy something, you must enjoy it well. This might not be to everyone’s taste, but I do love dousing my french toast in whole milk, well accompanied by frigid coffee, because the sogginess factor makes my heart the same consistency. It all sounds a bit absurd, I know. But do what you do best, right? Adjust to taste. It’s all delicious in the end, anyway.

Black Sesame French Toast (For 1)

Directions

In a shallow bowl, whisk together one egg, a dash of cinnamon, a large splash of milk (whatever sort you prefer, I used whole) and a tablespoon of honey. Into another bowl or plate, sift 2 heaping tablespoons of black sesame powder.

Take 2 slices of sourdough/ brioche/ baguette and soak each side in your eggy batter for 10-20 seconds. Whilst waiting, preheat your pan to medium heat, and ready some butter. Once the pan is hot, butter it, making sure you hear a good sizzle upon first contact. Cook your french toast as you usually would, around 2 minutes on the first side and a little less on the second, just so it’s not rendered dry. You want a fair bit of eggy saturation in the middle (yes, even if you like drowning your french toast in milk like moi).

Once your french toast is cooked, generously slather the tops with the black sesame powder, which will go moist and a bit sticky upon contact with the heat and moisture from the toast.

*variation: To serve, place the toast on a plate, top with almond butter, chopped strawberries, a drizzle of coconut cream and, if you wish, coconut chips. The black sesame with fruit and coconut here is a divine combination!

Posted on by alexcrumb 0

Chocolate Tiramisu Pancakes with Mascarpone Lemon Curd Cream

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There is a special eating method for this one, but you’re gonna have to scroll right down to the bottom to find out!

Well. This morning. A coffee cup, orange juice glass and water glass. All empty. My father gulps it all down every morning, a robotic ritual. Like me, he’s a man of routine (yes I’m female but you get the point). I love how we both wake up early. I also love how I can ask him absolutely anything and he’ll probably know the answer, like what paraesthesia is or the difference between arthritis and gout. Anyways, it feels good to have settled into a workable routine, each day glistening with fun and possibility. It all sounds very childish but the good thing is that it’s all very true. Routine means allowing yourself time for everything without too much compromise, and I love early mornings when it’s just simple and quiet. Like Sundays with pancakes and the papers, instead of a meaningless spray of pixels on my phone or laptop. Just being, just living. All the Instagram posting, as much as I love this social media platform in all its filtered wonder, usually comes much later.

But. I hate that part of the morning when my cup of coffee is done, is no longer young, and I want another, but ultimately I give up embarking on another 1-metre trek to the espresso machine because I know the jitters will come on just a tad too strong later on. I’m no weakling, but I am pretty sensitive (will usually wait till after lunch before I have another)! A while ago, I thought of making pancakes which incorporated just a little bit of coffee, because I still wanted my sisters to try them and wholeheartedly believe in their wondrousness. I thought of doing the whole coffee and chocolate thing because a little coffee always brings out the flavour of cocoa. These chocolate tiramisu pancakes with the most perfect complementary cream were born.

If my honey and vanilla buttermilk pancakes are the fluffiest, then these are the most tender. After a little more flavour experimentation, and the proportions seemed just about right, I could sit down one Sunday morning and indulge in a mini stack. Indeed, that morning was made all the more fine. I would think the highlight of everything is the tenderness of the baby pancakes studded with chopped chocolate, with the most divine mascarpone lemon curd cream stuffed between each little pancake. I love those moments when you cut in with your fork and the prongs are smothered in gooey bits of chocolate. You’ll get the subtle hint of coffee. Ok, I know lemon curd isn’t really on the tiramisu ingredient checklist, but trust me on this one. You will adore this delightful amalgamation of sweet and tangy and creamy.

These need your attention.

Chocolate Tiramisu Pancakes with Mascarpone Lemon Curd Cream (makes 16 small pancakes)

Ingredients

For the pancakes:

190g (1 1/2 cups) all-purpose flour

1 tsp baking powder

1 tsp baking soda

generous pinch salt

1 tbsp white sugar

60g chocolate, chopped into small pieces (you can do the same with chocolate chips if you don’t have a bar; just be sure to use the dark sort for optimal flavour)

1 egg

35g unsalted butter

180ml (3/4 cup) buttermilk, or make your own by placing a tablespoonful of vinegar (any sort; I usually use apple cider vinegar) in the bottom of your measuring jug or cup, then fill to the required volume mark with whole milk

2 tbsp strong espresso

1 tbsp honey

For the mascarpone lemon curd cream:

115g mascarpone

generous pinch of salt

1 tbsp sugar

1 tbsp lemon curd

Directions

In a large bowl, whisk together the dry ingredients– flour, sugar, salt, chopped chocolate and leavening agents. In a small microwave-safe bowl, melt the butter in a microwave and set it aside, letting it cool. In another medium bowl, whisk together the egg, buttermilk, espresso and honey. Pour the wet mix into the dry mix and mix briefly with a wooden spoon. Before it’s all combined, pour in the melted butter. Continue to mix until everything is justt combined, which means there will still be a few lumps, but no more streaks of flour. The batter should be of medium-thick consistency.

Preheat your pan or griddle on medium heat and ready some butter. You know the pan is hot enough when you flick a little water onto its surface and there’s a clear sizzle. At that point, generously butter the pan and ladle tablespoonfuls of batter into the pan. Once you see a few bubbles, take a spatula and give every pancake a flip. The next side always takes much shorter; less than a minute or so. Once the second sides are done, let cool on a paper towel or in a warm oven. These freeze well, so you can make a whole batch, have one or a couple and stash the rest in a ziploc bag in the freezer.

The cream!! In other words, the super moreish bit. In a small bowl, whisk together all the ingredients needed for the cream with a fork. This makes enough for half the number of pancakes in total, so adjust proportions accordingly. Leftover cream can be stored in the fridge. To serve, place a small pancake on a plate, dollop on some of the cream, then place another pancake on top. Repeat until you have a mini stack of 2 or 3. Top with more cream or maple syrup if you wish, and more chopped chocolate.

OK. Now for the fun bit. When eating, try dunking your pancake in iced coffee for the full tiramisu effect. This is the way to eat your tiramisu pancakes. The pancakes are the lady fingers, and they need that little soak. So get to work. Dessert for breakfast. You will feel so proud.

Posted on by alexcrumb 0

Try This Toast Combination Now

When the going gets tough, it’s easy to give up on a lot. But fret not, for you’ll have a slice of toast that will get you over that hump.

It’s the perfect little snack, or breakfast if you have a birdy appetite, like me on some days. I can attest to its pre-yoga workout effectiveness. Energy boosting, almost wholesome. Here is a slice of whole wheat toast, half slathered in tahini, maple syrup and salt, half with a generous coat of butter and marmalade. 

The second bit is a classic, the sort of thing you might fall back on at an endless breakfast buffet (or if you’re a plain old novice). I love love love butter and jam on most days, and some days it’s good old almond/peanut butter, honey and a pinch of maldon salt. Today demanded a switch in routine, and so this was born.

Directions (because the ‘Ingredients’ bit isn’t necessary, right?)

Take one slice of any sort of bread you like (preferable whole wheat, sourdough or a dark rye), and toast in your toaster. Cut in half any which way, then top half with butter and marmalade (or jam, if you don’t have any marmalade, but marmalade is still the best option!), and the other half with tahini, maple syrup, and  apinch of coarse salt (Maldon). Eat the halves separately or, for optimal pleasure, sandwich together and bite. Savour that crunch, then the nuttiness mixing with the sweet jammy middle. A tick of salt at the end. Savour, swallow, maybe repeat.

Posted on by alexcrumb 2