Lemon Tart

Lemon Tart | Butter Baking

Lemon tart is one of those dessert classics.

Personally, I’m more of a chocolate lover, but I can appreciate the tart, fresh, vibrancy of a slice of zingy lemon tart after a heavy meal.

Lemon Tart | Butter Baking

I’ve posted these little lemon tarts on the blog before. They’ve been super popular with you guys, and with the super flaky and easy pastry, it’s not hard to see why!

Then last week we visited Mr Man’s grandparents, and took home a haul of citrus, avocados, herbs and greens from their amazing vegetable garden. With more lemons than I know what to do with (literally), I decided it was about time I made a large, more traditional lemon tart for the blog.

Lemon Tart | Butter Baking

This recipe combines my favourite, buttery, sweet shortcrust pastry (you might remember it from this baked custard tart), and the best, creamiest, lemon tart filling I’ve ever come across.

The filling finds the right balance between smooth and creamy, and tart and refreshing. It has a silky texture in your mouth. I also find that this tart tends not to crack, even on the second or third day (as long as it’s not over-baked). That’s lemon tart success.

Lemon Tart | Butter Baking

Now to figure out what to do with the other twenty or so lemons I’ve still got in the fruit bowl! X

Lemon Tart | Butter Baking

Lemon Tart
 
Ingredients
  • FOR THE SWEET TART PASTRY:
  • 125g unsalted butter, softened
  • 100g caster (superfine) sugar
  • ¼ tsp salt
  • 1 egg
  • 250g plain flour
  • FOR THE LEMON FILLING:
  • 300g caster (superfine) sugar
  • Zest 3 lemons, finely grated
  • 9 eggs
  • 250ml lemon juice
  • 250ml cream
Method
  1. To make the tart pastry, cream the butter, sugar and salt in the bowl of your stand mixer fitted with paddle attachment until well combined.
  2. Add the egg and mix until fully incorporated.
  3. Turn the mixer onto a low speed and mix in the flour until just combined.
  4. Remove the dough from the bowl and shape into a flat disc. Wrap in cling film and refrigerate until completely chilled, about an hour.
  5. Remove the pastry from the fridge about ten minutes before you're ready to roll it out.
  6. Grease a 9 inch tart shell with spray oil and lightly flour your bench.
  7. Roll out the tart pastry until it is ⅛ inch thick, and a little bigger than your tart pan.
  8. Lift the pastry off the bench and place it into the tart tin. Press it into the base and up the side, then trim off the excess around the edges.
  9. Place the tart in the fridge to allow the pastry to chill for half an hour, then preheat the oven to 160 C (325 F).
  10. Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden.
  11. In the last few minutes of baking, reduce the oven temperature to 130 C (265 F). Meanwhile, prepare the lemon filling.
  12. In a large bowl, rub together the sugar and lemon zest.
  13. Whisk in the eggs until frothy, then the lemon juice and finally the cream.
  14. Transfer the lemon mixture to a jug.
  15. Place the tart shell onto a flat baking tray. Place this in the oven, and with the door open, pull out the rack with the tart shell on it, and carefully pour in the lemon mixture. Slowly push the rack back in, shut the oven door and bake the tart for 50 - 60 minutes, until just set.
  16. Remove from the oven, allow to cool completely and garnish as desired. Serves 8 - 10.
  17. Keep refrigerated.
  18. Happy baking!

Pastry recipe adapted from Tartine.
Lemon filling adapted from Phillipa Sibley.

Cheddar and Poppy Seed Crackers

Cheddar and Poppy Seed Crackers | Butter Baking

I’ve got a little something savoury and cheesy for you over here today.

Because I am a cheese fiend.

I love the stuff. Triple cream brie, lightly veined blue, creamy goat’s cheese and crumbly, sharp cheddar are my weaknesses.

Cheddar and Poppy Seed Crackers | Butter Baking

I will very, very happily eat a wheel of blue or a fat wedge of d’affinois for dinner. With the obligatory crackers, of course (olives, quince paste and wine are always welcome, too).

And grilled cheese is my jam. Slathered in butter and cooked slowly in a frying pan, it has to have at least three different cheeses inside so it ooooozes when you cut it in half.

Cheddar and Poppy Seed Crackers | Butter Baking

So when I see a cheese cracker recipe, I tend to jump on it.

I’ve made cheddar crackers on the blog before. These crumbly, cheddar and onion ones are my all time favourite. They melt in your mouth, and once you eat one, you can’t stop. And these cheese straws are delicious, too.

The recipe I’ve got for you today is a little less crumbly and more like a cheddar shortbread. I love that they’re coated in poppy seeds! They’re also super easy to make because you don’t have to roll out the dough and cut out shapes; you just slice a piece off the log of dough and bake.

Use a good quality, sharp cheddar for a flavour punch. And they go brilliantly with olives! Enjoy. X

Cheddar and Poppy Seed Crackers | Butter Baking

Cheddar and Poppyseed Crackers
 
Ingredients
  • 175g plain flour
  • 100g butter, cold and cubed
  • 125g cheddar cheese, grated
  • 3 tsp english mustard
  • 1 tbsp cold water
  • 2 tbsp poppy seeds
Method
  1. Using a stand mixer fitted with the paddle attachment, mix the flour, butter, cheddar, mustard and water on a low speed until a smooth dough forms.
  2. Roll the dough into a 30cm long long.
  3. Spread the poppy seeds over a sheet of baking paper. Roll the log in the poppy seeds, wrap tightly in the baking paper, twist the ends to seal and refrigerate for 20 minutes.
  4. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  5. Using a sharp knife, cut the log into 0.5cm slices and arrange on the prepared trays.
  6. Bake for 15 minutes until golden brown. The darker the cracker, the crispier it will be.
  7. Serve with olives! Yum! Makes 40 crackers,
  8. Happy baking!

Adapted from Woolworths magazine.

Chocolate, Raspberry and Hazelnut Layer Cake

Chocolate, Raspberry and Hazelnut Layer Cake | Butter Baking

If you regularly read these little posts of mine, you’ll be well aware that I am not much of a cake-eater.

Cake and buttercream are just not my thing. I don’t crave them or want to stuff them in my face the way I do a batch of perfect chocolate chip cookies.

Chocolate, Raspberry and Hazelnut Layer Cake | Butter Baking

But since I started my current job, I’ve been making layer cakes at work for the weekends. And I’ve discovered that people love them, and I really enjoy making them! Playing with flavour combinations and different cake elements is so much fun, and I love coming up with new ways to decorate them (check out my Instagram for photos of my layer cakes of past).

Chocolate, Raspberry and Hazelnut Layer Cake | Butter Baking

Making whole layer cakes for the blog is tough though. I mean, they take a lot of time and effort to make, and really, who’s gonna eat them?!

So recently, when I accepted my first-ever layer cake order from home, I got really excited that I’d be able to share a layer cake with you here!

Chocolate, Raspberry and Hazelnut Layer Cake | Butter Baking

You’re going to have to visualise what it looks like inside, but this cake has three layers of my favourite chocolate buttermilk cake (you can watch a step-by-step video of me baking that on YouTube!), with raspberry swiss meringue buttercream and hazelnut praline layered all up in between.

On top, there’s a a few more dots of buttercream, chocolate ganache, fresh raspberries, caramelised hazelnuts, hazelnut praline and a little freeze dried raspberry powder.

Hope you like it! X

Chocolate, Raspberry and Hazelnut Layer Cake | Butter Baking

CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE
 
Ingredients
  • FOR THE CAKE
  • You will need to make a triple quantity of my favourite chocolate buttermilk cake into 3 x 9 inch cakes. Link to recipe and video at the end of the post!
  • FOR THE BUTTERCREAM
  • 140g egg whites (5 oz)
  • 140g caster (superfine) sugar (5 oz)
  • Pinch salt
  • 1 vanilla bean or a tsp vanilla paste
  • 455g unsalted butter, softened and cubed (1 pound)
  • Freeze dried raspberry powder, to taste
  • TO DECORATE
  • Fresh raspberries, chocolate ganache, roasted hazelnuts, hazelnut praline, freeze dried raspberry powder, or whatever takes your fancy
Method
  1. Bake your cakes following the recipe link at the end of the post, allow to cool completely and refrigerate.
  2. Make your buttercream. Place the egg whites, sugar, vanilla and salt in the metal bowl of your stand mixer. Place this over a small/medium pot with half an inch of simmering water.
  3. Whisk this mixture constantly as it heats, until it is hot to touch or reads 65 C (150 F) on a thermometer.
  4. Remove from the heat and place the bowl on your stand mixer fitted with whisk attachment.
  5. Whisk on a high speed until the mixture is completely cool (feel through the bowl).
  6. Change to the paddle attachment and beat on a medium speed. Add the butter one cube at a time, waiting until it's combined before adding the next cube. Scrape down the bowl occasionally.
  7. Once the buttercream is fluffily and light, mix in freeze dried raspberry powder, to taste, with a rubber spatula.
  8. To assemble the cake, place one layer of cake on a plate. Spread a few tablespoons of buttercream over the top in an even layer. Sprinkle with a little hazelnut praline or some chopped hazelnuts if you'd like some crunch.
  9. Repeat until you reach your final layer of cake.
  10. Seal off the entire cake in a thin layer of buttercream. Refrigerate for half an hour, until set. That is called the crumb coat.
  11. Frost the cake with the remaining buttercream, leaving a few tablespoons aside if you'd like to pipe dots on top.
  12. Allow to set in the fridge for a further 30 minutes.
  13. Then decorate your cake! I used chocolate ganache, leftover buttercream, candied hazelnuts, hazelnut praline, fresh raspberries and a sprinkling of freeze dried raspberry powder. You can use whatever you like!
  14. Allow to come to room temperature before enjoying. Serves 12 - 15.
  15. Happy baking!

Find my favourite chocolate buttermilk cake recipe here (with video)!
Buttercream recipe adapted from Brave Tart.

Chocolate Buttermilk Cake

Chocolate Buttermilk Cake | Butter Baking

I’m so excited to be sharing another baking video with you today!

It has been far too long, so last week I finally set myself up in my kitchen with my tripod and filmed myself making this cake. My favourite chocolate cake.

It’s the first time I’ve ever filmed and edited a baking video entirely on my own, so forgive me as it’s not the best!

YouTube Preview Image

Click here to watch the video on YouTube if you can’t see it above.

Making this cake was my childhood introduction into the world of baking.

My mum used to sit me on the kitchen bench, and she would add the ingredients to the bowl and I would mix and mix and mix and make sure I tasted the batter at every step.

Chocolate Buttermilk Cake | Butter Baking

She would bake the cake in a slab pan and cover the whole thing in an easy milk chocolate ganache before we all devoured it, still warm and fudgy.

Eating a slice of this cake, warm, still takes me back to my childhood. And it is still always the best when Mum makes it.

Chocolate Buttermilk Cake | Butter Baking

In my adulthood, this has become my go-to recipe. It’s easy to make, completely foolproof and bakes up a lovely, moist cake that stays soft for days.

It’s also really versatile. You can eat it plain, you can cover it in a ganache like I have today, or you could turn it into a layer cake (I’ll be posting one next week, so stay tuned!). Hope you enjoyed the video! X

Chocolate Buttermilk Cake | Butter Baking

CHOCOLATE BUTTERMILK CAKE
 
Ingredients
  • FOR THE CHOCOLATE CAKE
  • 1 cup plain flour, sifted
  • 1 cup caster (superfine) sugar
  • 1 tsp sea salt
  • 75g unsalted butter, cubed (2½ oz)
  • 3 tbsp coconut or vegetable oil
  • 2 tbsp dutch cocoa
  • ½ cup water
  • 1 egg, lightly beaten
  • ½ tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ cup buttermilk
  • FOR THE CHOCOLATE GLAZE
  • ½ cup chocolate of choice, finely chopped
  • 1 - 2 tbsp milk
  • Maltesers or nuts to decorate, optional
Method
  1. Preheat the oven to 180 C (350 F) and line the base of a 9 inch cake tin with baking paper.
  2. In a medium bowl, whisk together the flour, sugar and salt.
  3. Put the butter, oil, cocoa and water in a small saucepan over a medium heat.
  4. Cook, stirring occasionally, until the ingredients are melted, smooth, combined and beginning to boil.
  5. Pour the hot chocolate mixture into the dry ingredients and whisk till smooth.
  6. Add the beaten egg, vanilla, baking powder and baking soda and whisk to combine.
  7. Finally, whisk in the buttermilk.
  8. Pour the batter into the prepared tin and bake for 35 - 40 minutes until the cake springs back when pressed or until a skewer inserted comes out clean.
  9. Allow to cool before removing from the tin.
  10. To make the glaze, heat the chocolate and milk in a small saucepan over a low heat, stirring constantly. Adjust the milk quantity depending on the consistency you would like, as different chocolate percentages will yield different results.
  11. Once the glaze is melted, smooth and shiny, pour it over the top of the cool chocolate cake.
  12. Optionally, sprinkle some nuts or chopped Maltesers over the cake for some crunch.
  13. Serves 8 - 10.
  14. Happy baking!

Recipe adapted from my mum. She’s had it for about 20 years and got it from an old friend, so I’m not sure of the original source. If anyone has an idea, let me know!

Banana Bread

Banana Cake | Butter Baking

I’m one of those weirdos that won’t eat a banana once it has turned even slightly brown.

I like my bananas super under-ripe, green almost, so that the fruit inside is still firm (but not chalky). Am I alone is this weirdom, or is anyone out there with me?

Banana Cake | Butter Baking

I’m also one of those people that tends to get overexcited at the markets, and I go all “Oh, bananas are in season and 99c a kilo, let’s get ten and eat them for breakfast”, only to eat one or two each and watch the rest of them turn brown in the fruit bowl.

Not wanting to waste perfectly good produce, into the freezer said bananas went. They collected until I had enough the other weekend and decided to bake them into this cake.

Banana Cake | Butter Baking

I made it slightly healthy by using coconut oil as the fat and subbing in greek yogurt instead of sour cream, simply because they’re the ingredients I had on hand. And I promise you would not be able to tell the difference between the original recipe and mine in the resulting cake. It doesn’t even have the slightest hint of coconut flavour. Even I was surprised.

Banana Cake | Butter Baking

It is everything you want in banana bread. Moist, hearty, packed full of banana, and is delicious toasted and smothered in butter.

Now I can still eat those bananas for breakfast, but in a cake. Even better, right?

Banana Cake | Butter Baking

BANANA BREAD
 
Ingredients
  • 2 eggs
  • 1 cup caster (superfine) sugar (220g)
  • 2 tbsp brown sugar
  • ½ cup coconut oil, melted (100g)
  • 1⅓ cups ripe, mashed bananas (340g, or 3½ bananas)
  • 2 tbsp greek yogurt
  • 1 tsp vanilla extract
  • 1½ cups plain (all purpose) flour (210g)
  • 1 tsp baking soda
  • ½ tsp dutch cinnamon
  • ¼ tsp sea salt
Method
  1. Preheat the oven to 160 C (325 F). Grease and line a 9 x 5 inch loaf pan with baking paper.
  2. Using a stand mixer fitted with a whisk attachment, beat the egg and both sugar together until pale and thick, for about 5 minutes.
  3. With the mixer beating on a medium speed, slowly drizzle in the oil until it is all incorporated.
  4. Remove the bowl from the mixer and fold in the bananas, yogurt and vanilla.
  5. Sift in the flour, baking soda, cinnamon and salt and fold in gently.
  6. Pour the mixture into the prepared tin and bake for 60 - 75 minutes, until the cake is golden brown and a skewer inserted into the centre comes out clean.
  7. Allow to cool before taking out of the pan and slicing. Serves 10.
  8. Happy baking!

Adapted from Flour by Joanne Chang.

 

 

Travel: Charlotte, Kraków

Travel: Charlotte, Kraków

I was really happy to get such a lovely response from you guys about the travel section after my post about Prague.

We ate our way through quite a few cities so I’m excited to be sharing another one with you today!

Travel: Charlotte, Kraków

But first, a little disclaimer: I’m half Polish, and one entire side of my family live there. So I know that I may be biased, but Kraków in Poland is one of my favourite cities. Of all time.

It’s beautiful. My favourite thing to do in Kraków is to just walk around it, with my jaw hanging open, because no matter how many times I go there (and it’s been a few now), the city never fails to take my breath away.

Travel: Charlotte, Kraków

The old town, the castle, the Planty (the gardens surrounding the old town, where the moat used to be), the old town square. They’re all stunning, and I couldn’t wait to take Mr Man there on our recent Europe trip.

Every day, without fail, we walked around for hours gazing at all the beautiful kamienice (terraces), lost ourselves down cobblestoned alleyways, and ate breakfast at Charlotte.

Travel: Charlotte, Kraków

Charlotte is a french-inspired patisserie, boulangerie and bistro in Kraków, Poland.

They make a lovely selection of sourdough breads and amazing pastries. We loved the pain aux raisin, the pain aux chocolat and the raspberry croissants!

Travel: Charlotte, Kraków

But my all time favourite, the one we went back for everyday, was the warkocz (or plat). It’s a twisted croissant pastry filled with custard and chocolate chips. All of my favourite things together in a single pastry, right there.

Travel: Charlotte, Kraków

Charlotte also serve a selection of tartines and breakfast dishes.

Our favourite tartine was with smoked salmon with cream cheese and dill (please excuse Mr Man cracking his egg in the background there!).

I kept ordering one of their continental breakfasts, that came with

We also ordered a continental-style breakfast a few times. You get a basket of assorted house-baked bread, a boiled egg, a croissant, tea or coffee and your choice of a jar of house made fruit preserves or a pot of chocolate.

Travel: Charlotte, Kraków

loved the strawberry preserves. The whole, plump, bursting, sweet strawberries were so good all over my croissant.

But having a pot of house-made milk chocolate spread to slather onto my baguette wasn’t so bad either.

Travel: Charlotte, Kraków

Charlotte actually serve breakfast all day, too. Straight through till midnight.

Yes, you read right. At Charlotte, you can have your croque monsieur at 9 am with your morning coffee and the papers, or you can have it at 10pm over wine with a few friends. And I love that!

Travel: Charlotte, Kraków

Charlotte Chleb i Wino
Plac Szczepański, Krakow, Poland
http://bistrocharlotte.pl

 

%d bloggers like this: