Strawberry Streusel Cake

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This is, briefly and simply put, absolutely sublime. When I shared this loaf with my godparents, my mother and godsister, they all exclaimed it was incredible, especially doused in some heavy cream, after a lighthearted meal over denser conversation. And I do agree.

I’ll say it first before you get to the ingredients: This is a gluten-free cake. Yes, it is gluten-free, but. A but. I’ve recently become more aware of the effects of gluten not just in myself, but in others. I love my bread and might never stop eating it, however one too many a slice and I will feel it. The bloat, you get it. The carbohydrate may be the most demonised item in this current era of food-demonising, and it’s hard to determine what we could or should eat, if we end up eating anything at all. But this article puts things into nice perspective. That being said, the effects of refined flour cannot be denied and I too have to force myself to take it slow with the not-so-great stuff. There will always be room for dessert, just not every day of the week.

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Therefore, the side effects of a Saturday morning’s adventurous spirit include stepping outside of my little box of refined flour and sugar and trying things like almond flour. And how simple, plain and easy, it was. How joyous, to mix something as nondescript as almond flour with eggs and then boom, a perfectly intact cake is born.

The cake is moist without being gluey, with that perfect golden-brown all over after the single hour in the oven. I used strawberries here but feel free to use any berries you have on hand, and the same goes for the streusel topping which has mixed nuts, in which case you can use whatever nuts you like.

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Strawberry Streusel Cake (makes one 9×5-inch loaf)

Ingredients 

For the filling:

2 cups strawberries (fresh or frozen), stems cut off and diced

100g (0.5 cup) sugar

1 tbsp freshly squeezed lemon juice

0.5 tsp cornstarch

 

For the streusel topping:

45g (0.5 cup) almond flour

handful of chopped nuts (I used a mix of almonds, cashews, brazil nuts and walnuts)

90g (little less than 0.5 cup) sugar

35g (0.15 cup) salted butter, melted

 

For the cake:

3 eggs

50g (0.25 cup) light brown sugar

60g (0.25 cup) caster sugar

150g (around 1.5 cups+ 2 tbsp) almond flour

0.5 tsp baking powder

0.5 tsp baking soda

1 tsp vanilla extract

*Substitution notes:

VEGAN: Make 4 flax or chia ‘eggs’ in replacement of the 3 eggs, made by mixing 4 tbsp ground flaxseed or chia seeds with 8 tbsp water, and setting that aside to gel up for a bit. Substitute the butter with vegan butter.

KETO: Substitute the half cup of sugar with half cup xylitol or two-thirds cup erythritol

 

Directions

Preheat your oven to 180C (350F). We start with the juicy berry filling: In a saucepan heated on medium heat, add the strawberries, cornstarch, sugar and lemon juice and cook until the mixture turns glistening and sticky.

Now for the cake. In a bowl, whisk together the eggs, sugars, vanilla extract, baking powder and baking soda. Then add the almond flour and whisk. The mixture should look pretty wet, but don’t worry since this will set nicely in the oven once it is finished baking.

Make the streusel topping by whisking all the streusel ingredients together with a fork in a separate bowl. Grease a 9.5-inch loaf pan, then add half of the cake mixture. Add the mixed berry mixture evenly on top, and then add the rest of the cake mixture, and then finally the streusel topping. Bake in the oven for 1 hour exactly. Remove and let the cake cool in the pan before serving (with powdered sugar and doused in heavy cream, preferably).

Brown Butter Chocolate Chip Cookies

5051011 Processed with VSCO with e3 presetNothing quite beats a café with ‘70s-‘80s music blaring everywhere. I do suck energy from my surroundings. A dearth of atmosphere, a tinge of something exciting, is sure to drain me. Don’t get me wrong, I love a deathly quiet, but I also like looking up from my screen sometimes, examine faces and bodies so different and unique, or sip a coffee without bothering the librarian. Here in London, the sun is shining. Yesterday it was pouring like every cloud was trying to squeeze out its last drops for all of eternity.

Diary excerpts:

9/6: Always looking for an excuse to start anew. But why not now? Why not on a Sunday? Isn’t Sunday the first day of the week in many parts of the world anyway?// dark turquoise is my new favourite colour.

10/6: Why does coffee everywhere in London have to be so expensive? Never mind, it’s worth it for all the café ambiences I soak myself in everyday// researchers can now use single-cell sequencing to detect differences in RNA expression in cells, thus showing when they decide to progress from neural crest cells to something more specialized.

After watching Chris Morocco speak sweet nothings in his video demonstration of Bon Appetit’s ‘best’ chocolate chip cookie, I decided to give it a go. The way he talked about the beauty of the mosaic made when ripples of unevenly chopped heap of chocolate melt and bake in a creamy batter, the way something as simple as a cookie is transformed upon a simple, short cook of butter… it was all too tempting. Having not made anything with browned butter in ages, I took the risk (I still tend to burn things, so yes this was considered a risk) and set to work. He states in this particular recipe to brown just half a cup of the butter first before adding the rest in, but I went ahead and browned all of it at once, which yielded (perhaps) not an identical result to Chris’, but nevertheless retained the toffee-like, smoldering notes of butter cooked down to an almost clear brown liquid.

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Secondly, the recipe specifies that one large egg and 2 egg yolks be used, but with exactly 2 eggs left in the fridge, I used that instead. Due to that alone, I was afraid of the cookies not turning out as dense and chewy as demonstrated, but I was proven wrong with my final, accidental amendment: So, Chris used dark brown sugar, and so did I. But unlike what I saw in the video, mine was dark. As in, straight-up camp molasses. Almost. It was therefore much harder to incorporate when mixing with the butter, because of how much stickier and clumped together it was. But that exact density and stickiness, although they did make the cookies darker in colour, also let them retain a most tempting, delicious density and chewiness all throughout its body.

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Brown butter chocolate chip cookies (inspired by BA’s Best Chocolate Chip Cookies– makes 16 cookies)

*= vegan substitution

Ingredients

200g (1.5 cups) plain flour

1 tsp fine salt (leave out if you’re using salted butter)

1 tsp baking soda

170g (0.75 cups) butter (*vegan butter or margarine)

50g (0.25 cups) sugar

200g (1 cup) dark brown sugar

2 tsp vanilla extract

2 eggs (*2 vegan eggs, made by mixing 2 heaped tbsp. ground flaxseed with 5 tbsp water in a small bowl, and letting that gel up for a minute)

170g dark chocolate, chopped

Directions

Preheat your oven to 180C (350F) and line two baking trays with parchment paper.

Place your butter into a saucepan and, on medium heat, melt the butter and continue to let it cook until it turns a toffee brown and looks almost clear. There will be some frothy, lighter bits on top. Swirl the pan occasionally while the butter melts. Once it is browned, set it aside for a while to cool. In a small bowl, briefly whisk together the flour, salt, chocolate and baking soda. Add the brown and white sugar to the browned butter and whisk until the sugar dissolves. Make sure there are no lumps. Add the eggs (or vegan eggs) and whisk to incorporate everything well, and you get a smooth, lump-free batter.

Add the dry mix containing the chocolate to the wet egg mixture. You should get a moist batter that still drops off a wooden spoon relatively easily.

Using an ice cream scoop or a tablespoon, place dollops of equally-sized batter on your lined sheets, making sure there’s at least 2 inches of space between each circle of batter. As the original recipe states, let the flour hydrate by letting the batter sit for a while on the trays for 5 minutes. Then bake the cookies (one tray before the other, or both at the same time), for 8 minutes. Let them sit for a while before eating up. Alternatively these can be made and frozen ahead of a time you want to consume them.

Brownie Sharing Pudding

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Experimenting with writing from home this time. The familiar hum of the washing machine, occasional opening and closing of the café doors, and lack of ambient buzz typically isn’t conducive to any good writing from my own experience, but let’s see how this goes.

Last exam done, and I’m sat here wondering if this truly may be the last exam I ever will have. The past few days have been a blur, and I don’t know if that’s a good or bad thing. Now back to proper weekly experimentation recipes now that all that is over! Feels unreal. Taking a few snippets from the past week’s diary entries, and I’m wondering if anyone can empathise with any of these, even if not in a totally literal sense:

  • Monday, 9.23am: Gail’s chocolate sourdough is to die for
  • Monday, 12.13pm: Omotesando‘s little kashi cakes are also to die for. I appreciate good company here and the cold brew. I should come here at least once more, again.
  • Tues: Things that made me feel good: reading, exercising, food, going to the cinema alone, watching certain things with certain people, massages (oh my god)
  • Thurs: Everyone should go to Bancone here in London for their silk handkerchief pasta, and there’s also a delicious vegan options for you vegans
  • Fri, 7.07pm: Once the brain and blood gets pumping, a little cycle, a little heel kick, an easing of the joints.. everything else seems to fall into place.

And finally, does anyone else hate it when a face or thought can’t seem to escape your brain… ever? Please hit me up with any possible solution. A solution for dissolution.

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In short, the most versatile, the best, the fudgiest and chewiest-edged, brownie. I curated this recipe as a ‘sharing pudding’, which is just my way of saying I underbaked this during the experiment and it turned out still to be a very beautiful thing. It’s very reminiscent of a molten lava cake, except this time it’s meant for sharing.

Brownies are pretty close to my heart, which explains why one of my very first recipes was a brownie with some raspberry jam rippled through because I tried to be cool like that. A brownie may be less versatile than a cookie, but there is something so indulgently satisfying about preparing a disgustingly easy tray bake in less than 10 minutes and have something too moreish for your own good a little while later. It’s incentive enough to do something productive, like read two chapters of a book or call up an old friend or do your nails (if you can do that sort of thing, because I can but then realise it looks terrible), in those 20 minutes of waiting. Who doesn’t want a good, classic brownie recipe. The wonderful thing about this brownie is that it’s a brownie, normal and fudgy and satisfying, and also a sharing unit, something to bring you and family or friends together over whatever else may be occupying your night on any occasion.

If you would rather have this individually you can still split the batter into a muffin tin and cook it at the same temperature for 10-12 minutes. I had some extra batter left the first time I played around, so did that, and it turned out beautifully.

It’s muddy, gooey and all-round chocolatey. It takes 10 minutes tops to put together, 20 to bake. You can prep the batter before guests come round for dinner, then put it in the oven just when dinner is about to wrap up. Then. Then you serve this quick and easy babe of a dessert piping hot and ooey-gooey from the oven when dessert time calls. Hand everyone around the table a spoon and you just dig in. No waiting, no cutting, no fretting about when to cut or how big to cut it. You just do. Vanilla ice cream, or cream, or yoghurt on the side for everyone to help themselves.

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That stretch.

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Brownie Sharing Pudding (serves 6-8)

Ingredients

115g salted butter (normal/vegan), melted (add 1 tsp of fine salt to the wet mixture if you only have unsalted butter)

100g brown sugar

100g white sugar

2 eggs or flax eggs (make the flax eggs by combining 2 heaped tbsp of ground flaxseed with 5 tbsp water in a bowl, then set that aside for a while to set)

1 tsp vanilla extract

60g plain flour

55g cocoa powder

90-100g roughly chopped dark chocolate, or you can use a mixture of chocolates (e.g. dark and white)

 

Directions

Preheat your oven to 180C (350F) and line a standard 9×5-inch loaf tin with a loaf tin liner or parchment paper. Alternatively, simply grease the pan with butter or vegetable oil. If you’re making individual molten cakes, split the batter in a 12-cup muffin tin.

In a bowl, mix the melted salted butter, two sugars and vanilla. Then add the eggs and whisk well. Finally, add the cocoa powder, flour and chocolate, and fold until everything is just incorporated. Pour the batter into your loaf tin/muffin cups and place in the preheated oven to bake for 22-25 minutes (11 minutes if you’re doing the individual molten cakes– check to see if the top and edges have set at the 11-minute mark and leave them in for another minute if it doesn’t look quite dry on top yet). I found that the perfect time for these brownies is 22-23 minutes if you want them extra fudgy, but cook for 2-3 more minutes if you want them slightly more set. A wooden skewer inserted into the middle will reveal a still-wet batter at the 22-minute mark, but that’s what you want, and it will continue to set a little more once you take the tin out of the oven.

Let the brownie sharing pudding cool for at least 5 minutes before serving with ice cream or cold yoghurt. Just let everyone have a spoon for digging in immediately. Perfect.

White Chocolate Kladdkaka

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The sun is streaming in bright and warm in this café. The shot of soy milk in my iced Americano is a weak ivory, colour and taste slowly being watered down by all that ice. As ivory as the white chocolate that was the death of me the past weekend.

So a word or two about white chocolate. The ‘low-grade, ‘fake’, the stuff that will never live up to the heady lusciousness of her dark and milk sisters. If white chocolate has no quality of chocolate to offer (cocoa solids, caffeine maybe), perhaps it should not even be called chocolate. But it’s still a chocolate derivative– cocoa butter, sugar, milk solids, and the process and pleasure involved in consuming chocolate, dark or white or in between, is nevertheless the same. A silky richness, a smooth going-down.

And now for kladdkaka, a simple Swedish cake, and very much more of a brownie in its own right. Typically made with dark chocolate, or a mix of dark and milk. White chocolate? The Swedish may dislike this, but with some white chocolate Easter eggs lying around, why not, I thought. The prevailing thought: why not. It’s as fudgy as fudge gets, moist, and most importantly, sticky, especially in the middle. That’s what makes it pretty unique. I took a risk baking this jussst until set at the 20-minute mark, but that was perfect, and set up just as well as I had hoped, as it continued to cool after baking.

Last week consisted of more work, feeling more strongly upon seeing people than I anticipated, almost as if totally out of control, leading to dreams similarly on this same level of bewilderment, too vivid for me to process as not real, to the point where I woke up and literally said, oh shit, that wasn’t real at all, out loud. I guess we all have those days. Making this cake was a sweet, sensible end to all the incomprehension the past week, incomprehension borne out of my own incapability of teasing out my own emotions about a variety of things in work and in relationships. It’s not that I don’t know at least a little bit why I feel this way, but I wonder if my mind is playing up, or if I’m simply someone who becomes too emotionally attached to everything and everyone too easily, making myself think I’m ok with doing things which a lot of other people get away with, with no consequence. I wonder what other people do when they don’t know how or what to feel.

I’ve also finished watching Osmosis and Dark, two short but intense series on Netflix, which probably made me feel a lot of things and contributed to that lack of self-comprehension on a subconscious level. In any case, and after all that blabber, I highly recommend both series.

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In the original recipe I referred to, the eggs and sugar were beat together for 7 minutes, although I found my mixture to reach a pale and fluffy consistency at the 5-minute mark with aquafaba, so play around with 5-7 minutes. An electrical whisk/beater is crucial here. You don’t want too-tired arms getting in the way of the fun of the whole process, and the speed and efficiency of an electrical whisk will get your egg-sugar mixture to where you need it to be in no time. You want it to be quite a bit more voluminous than what you see when you first start whisking the mixture. Same goes for the aquafaba, the stuff I used, which takes quite a while to whip up anyway.

I’m not sure if people have strong opinions on using salted butter in their recipes, but since I always have salted butter in my fridge, I almost always end up using it to bake anyway. It adds a nice dispersed flavour of salt, without ever making your final product actually taste salty. Also saves you the hassle of going out to buy a new block. The easy incorporation balances the heady sweetness of white chocolate. Look at that squidge, below, right there, in the centre, and tell me you don’t want to make this.

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White Chocolate Kladdkaka (makes 1 9-inch cake, modified from this recipe)

Ingredients

150g salted butter (if not salted, add a 1/2 teaspoon of salt to the dry mix later on)

150g good quality white chocolate (vegan/normal)

150g plain flour

1 tsp vanilla extract

150g white sugar

6 tbsp aquafaba (the egg-white looking liquid left after draining a can of chickpeas), or 2 whole eggs

 

Directions

Preheat your oven to 180C (350F) and grease a 9-inch cake pan. I used one with a removable bottom (like for cheesecakes) just so it’s easy to take out, and I’m lazy when it comes to greasing and lining things just like other humans sometimes.

Melt the butter and white chocolate together in a saucepan on medium heat, or in the microwave in a microwave-safe bowl. If microwaving, take out every minute to stir, and so the chocolate doesn’t catch and cook too fast in the middle. Set aside this melted mixture aside for now while you put together the rest of the cake.

In a bowl, and using an electrical whisk, beat together the aquafaba/eggs and sugar for at least 5 minutes, until light, fluffy, and more voluminous than when you first started. Then add the white chocolate-butter mixture, vanilla extract, and flour (and salt if you did not use salted butter). Pour the thick but droppy batter into your greased tin and bake for 20-22 minutes. A wooden skewer inserted will come out pretty wet, but this is normal. The cake will continue to cook when you take it out to set. Once you’ve left it to cool for around 10 minutes, dust on some icing sugar, then eat plain, or with yoghurt and berries. Simply divine.

Banana Cake with Toffee Sauce

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Where has the consistency been? This week has been a flurry of priority questioning and it’s taken until now, April, to finally feel as if things are getting back on track. I’ve forgotten how effective blogging is at re-wording my sense of self and re-aligning priorities. More and more I’m realising it’s an outlet, to help me more than just others, and it feels good. If others indeed benefit from my own vulnerability in words as well as my recipes, then the ultimate goal is reached. Further, although Instagram, that occasionally fun and bright little platform, nicely links to this blog, I have to say that words flow a little more naturally here in prose. I can write all the long captions I want on every Instagram post, but that would ruin the point of this blog, and rarely does one go on Instagram to read paragraphs anyway.  There’s no limit here, just freedom of thought as my hands hurry across the keyboard. And doing it even just once a week is such a great relief, a comfort, away from other pressing worries.

Life is supposedly about work and play, but I realised there must be a couple of concrete things in place, done on the daily or weekly, that help reinforce my work ethic and everything else that comes in this sphere of daily living. Namely, blogging like this, fitness and health, and words. There are some practical ways in which these can be enforced, ways which in previous years I may have been too nervous to talk or even blog about. In the points below I’m more specific in methods that help my human relations (this is the one thing I think I’ll always be private about), body, life and general goals.

read and write a little everyday: words are assuagement, trailing between my teeth and lips and hands, giving meaning to the smallest overlooked things on the daily, resetting focus and slowing down my (usually too fast to the point of no return) brain. So a little everyday goes a long way. I’ve been journalling almost every day since I was 7, so I’m happy that that’s a natural habit in place, but my reading of books could seriously be upped, and my German is still incredibly poor so I must drastically improve my practice, with this blogpost keeping me accountable.

On this note on words, here’s an interesting quote to fluff up your day: ‘Science is one way of connecting with the mystery of existence. Atheism is inconsistent with the scientific method because atheism is a declaration of nonbelief, but there are not really any declarations in science.’–Marcelo Gleiser, winner of the Templeton Prize 2019. Funny to read this as I constantly question where I am on the spirituality spectrum. That was something complex compressed neatly into a few keen sentences, something to think about more often.

cardio and strength training: movement is another meditation. I’ve been trying to alternate between these two 4 times a week, and I’ve found my general focus and memory to have improved significantly. Yoga, spinning, bodypump classes, and walking daily. I have pretty crap stamina so aiming to get stronger with time, as I zone out and tune in, and to improve insulin sensitivity. Anyone else have a strict fitness routine?

food: I’ll repeat myself every day if I have to– this blog is my fairytale place. It makes me happy to write about sweet things, made slowly and pleasingly with jazz music in the background, but it’s by no means what I eat on a daily basis. As much as I hate to admit it, I’m pretty health-conscious, given what I study (human nutrition, gut health and how it links to brain health), but good at pretending I’m not. I will happily visit the newest bakeries and indulge my sweet tooth, but that probably goes as far as once or twice a week, and I’m apt to look out for the other sugary things I enjoy slotting into my meals: sweet chilli sauce, oat mochas (I’m having one right now, guilty), maple syrup, etc. I never can, or will, be too militant because this in itself is a set-up for failure and a very UNfun life. So here’s to more protein in my protein-lacking diet, slow-releasing carbohydrates, more whole fruit and veg, and less sugar overall to keep me feeling sluggish.

And with that said…

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Cake. A cake for the weekend, or a midweek pick-me-up. This banana cake has olive oil in it, which I find readily complements the ripe banana flavour, but if you so happen to not have that on hand, then any other oil (sunflower, rapeseed or even coconut) would work. Maybe not sesame. There’s not much oil in the cake anyway, so you should be safe in any case.

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Banana, chocolate, olive oil. A serious, yet light-hearted, harmony. I experimented with the vegan version of this using ground flaxseed to make the flax eggs, but really this was The best part of eating this cake, in my humble opinion, is the drizzling of hot toffee sauce and cold cream (plain or coconut) on the cake, making it a squidgy, moreish mess, dry and wet in all the right places, before digging in. The hot and cold and bit of banana on top of the cake come together in a cute waltz that intensifies into a crazy textural orgasm. So hot.

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Ingredients (makes one 9-inch cake)

For the cake:

188g (1+1/2 cups) plain, all-purpose flour

1.5 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp vanilla extract

handful of chopped chocolate (milk/dark)

230g (around 1+1/4 cup, unpacked) light/dark brown sugar

4+1/2 bananas, 2 whole and 2+1/2 mashed

3 eggs or 4 flax eggs (made by mixing 4 tbsp ground flaxseed with 7 tbsp water and leaving aside for a while to gel)

120ml (1/2 cup) olive oil, or sub with melted butter/vegan butter/another oil that’s more neutrally flavoured

Handful of chopped chocolate

For the toffee sauce:

113g (1/2 cup) butter/vegan butter

3 tsp fine salt

135g (2/3 cup, unpacked) light or dark brown sugar

120ml (1/2 cup) heavy cream or coconut cream

Directions

For the cake:

Preheat your oven to 180C (350F). Grease a standard 9-inch round cake pan. It would be easy if you use a springform pan, in which case you can easily take the cake out, and I don’t bother lining the tin. If you do use a normal pan then make sure to line your tin with parchment paper.

In a large bowl, whisk together the flour, salt, cinnamon and baking powder. In another medium bowl, whisk together the mashed bananas (2+1/2), brown sugar, eggs, oil and salt. Add the wet mix to the dry mix and fold everything together until you get a nice homogenous batter. Some banana lumps are fine. Pour the cake batter into the pan. Next, cut each of the remaining 2 bananas in half, and then cut each half again in half, lengthwise this time. You end up with 8 short banana halves. Place each banana piece cut side up in a wheel formation (or however you like) on the cake, then sprinkle on the chopped chocolate on top, then place the cake into the preheated oven to bake for 35 minutes exactly.

Meanwhile, make the toffee sauce. Add the brown sugar and butter to a saucepan, bring the heat up to the highest and wait for the mixture to come to a boil, helping the brown sugar and butter to dissolve faster by nudging the mixture with a wooden spoon. Once it starts to sizzle, let bubble for 2 minutes, then add the cream and whisk. It will sputter a little, but that’s normal and good. Cook for a couple more minutes, then bring the heat down, cook one more minute until everything is smooth and caramel-coloured, and take it off the heat.

Once the cake is baked, take out of the oven and let it cool for 10 minutes. Serve with the toffee sauce and some extra cold cream or coconut cream. Store the toffee sauce in the fridge, and the cake at room temperature for up to 4 days in an airtight container.