Easy Berry Yogurt Cake

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Today is cloudy, grey and miserable.

Although it is still lovely and warm (it’s spring!), the rain has been coming down on and off all day. As I type this, it is actually pouring down.

Easy Berry Yogurt Cake | Butter Baking

I was going to share an ice cream recipe with you today, but as the thunder started clapping this morning, it felt somewhat inappropriate.

Because who wants to eat ice cream on a gloomy, wet day?

No, no. Rainy, inside weather like this, screams perfect baking weather to me.

Easy Berry Yogurt Cake | Butter Baking

So I got to making a cake.

I’m not really one for cakes, but I’ve been wanting to re-make this yogurt cake for a while now (because it is ever moist and yummy, easily adaptable and, honestly, because the old photos are super cringeworthy. That blog post needed a makeover. For real.) and I had a fridge full of beautiful summer berries that were perfect to throw on top of the batter.

Easy Berry Yogurt Cake | Butter Baking

And really, what could be better on a rainy day than sitting around and catching up with a friend over coffee while a gorgeous yogurt cake bakes away in the oven?

Easy Berry Yogurt Cake | Butter Baking

Now, this cake is so easy to put together. A mixing bowl and a whisk are all you need.

It’s adaptable, too. It calls for yogurt, but I only had half the amount I needed, and it was raining, and I totally wasn’t going to walk the two minutes to the shop to buy more, so I subbed in cream. Yep. Double cream. And it worked !!

Easy Berry Yogurt Cake | Butter Baking

I also replaced half the sugar with superfine raw sugar to see what would happen. It made the cake turn a lovely golden colour which I like. I’ll note my adjustments in the recipe, but feel free to bake the original if you want a true yogurt cake.

And feel free to use whatever fruit you like in this cake! Just throw it on top there. Like last week’s friands, this cake can be any fruity flavour you like. X

Easy Berry Yogurt Cake | Butter Baking

EASY BERRY YOGURT CAKE
 
Ingredients
  • 1 cup plain yogurt (I used half yogurt and half double cream)
  • 1 cup caster (superfine) sugar (I used half white and half raw, or golden, caster)
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1⅔ cups plain flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • A handful each of strawberries and cherries (or whatever fruit you like)
Method
  1. Preheat the oven to 180 C (350 F) and grease and line a 8.5 inch (approx) springform tin with baking paper.
  2. Whisk the yogurt, sugar, salt and vanilla together in a large mixing bowl.
  3. Pour in the oil in a steady stream, whisking constantly. Add the eggs one at a time and whisk well after each addition.
  4. Sift the flour, baking powder and baking soda into the yogurt mixture. Fold them through using the whisk.
  5. Pour into the prepared baking tin. Pit your cherries and hull and halve your strawberries and arrange them over the top. Optionally, you can sprinkle the cake with a little raw sugar which will form a crunchy crust.
  6. Bake for 45 - 60 minutes, until the cake springs back or a skewer inserted comes out clean.
  7. Allow to cool a little before removing from the tin.
  8. This cake keeps well, moistens with age and serves 8 - 10.
  9. Happy baking!

Adapted from Elizabeth Bard’s Lunch in Paris, via this post.

 

Strawberry, White Chocolate and Lemon Friands

Strawberry, White Chocolate and Lemon Friands | Butter Baking

You’re going to love this recipe.

Because this is the kind of easy, quick-to-bake recipe that you can whip up in absolutely no time.

Strawberry, White Chocolate and Lemon Friands | Butter Baking

It requires hardly any effort – all you need to do is brown a little butter, then whisk everything together. Seriously. That’s it.

No mixer required. Barely any washing up. And 20 minutes later, you have gorgeous, warm little friands making your home smell all friand-y.

Strawberry, White Chocolate and Lemon Friands | Butter Baking

You can even make the batter in advance, leave it in the fridge for a day (or three) and bake it when you’re ready.

And as a bonus, letting the mixture hang out in your fridge for a while develops its flavour, so the friands taste even better.

Strawberry, White Chocolate and Lemon Friands | Butter Baking

You’re going to love this recipe, because these friands not only look cute, but they are moist and full of brown buttery, lemony, white chocolate flavour, with pops of fresh strawberry.

They keep well, and are super perfect for packing into a pretty box and taking along with you to a coffee date/dinner/afternoon party.

Strawberry, White Chocolate and Lemon Friands | Butter Baking

Last week, I was seriously struggling to come up with something to bake to take to a dinner. It needed to be able to survive well overnight without being refrigerated, needed to be easy to transport, and couldn’t be too time consuming to make. I wanted to mix up some fun flavours too, and possibly use berries because they’re in season here. And I was coming up with nada.

Until these suddenly came to mind!

Strawberry, White Chocolate and Lemon Friands | Butter Baking

I first made these months ago and can’t believe I haven’t revisited them sooner.

Particularly as there are so many flavour possibilities. My gosh, you can do anything with these! You can mix in nuts, berries (fresh or frozen), other fruit, zest, chocolate…and the list goes on.

You have to try them! X

Strawberry, White Chocolate and Lemon Friands | Butter Baking

STRAWBERRY, WHITE CHOCOLATE AND LEMON FRIANDS
 
Ingredients
  • 8 egg whites
  • 225g unsalted butter, browned (1 cup)
  • 270g icing (powdered) sugar, sifted
  • 135g almond meal
  • 75g plain flour, sifted (1/2 cup)
  • ¼ tsp sea salt
  • Zest of 1 lemon
  • 80g white chocolate, chopped (1/2 cup)
  • 1 punnet strawberries, hulled and halved
Method
  1. Preheat the oven to 180 C (350 F) and grease a large 12 hole muffin pan (or 12 - 15 friand moulds).
  2. In a medium bowl, whisk the egg whites just to break them up.
  3. Add the browned butter, icing sugar, almond meal, flour and salt, whisking until combined. Mix in the lemon zest and white chocolate.
  4. Pour the batter into each mould, until it is ¾ full.
  5. Top each one with half a strawberry.
  6. Bake for 20 - 25 minutes, until golden and a skewer inserted comes out clean.
  7. Allow to cool slightly before removing from moulds. Makes 12 - 15 friands.
  8. Happy baking!

Adapted from What Katie Ate.

Blueberry Creme Brûlée with Brown Sugar Shortbread

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

Over the past weeks in our new house, Mr Man and I have really watched our house become a home.

With the addition of a row of benches on our balcony, a new barbecue, the perfect copper lamp and a few strategically placed pot plants (one of which is a lemon tree on the balcony. Not joking, a friend actually bought us a huge pot with a lemon tree), our house seems complete.

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

Until next weekend that is, when I decide we need another plant/cushion/throw rug/candle holder and Mr Man will probably want to kill me as I drag him to yet another home wares/hardware/department store and spend an hour deliberating over said pot plant/cushion colour/throw fabric/candle holder size.

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

The whole thing makes me feel like I’m playing house, and pretending to be super adult. Because really I’m still about 20, and don’t own a lemon tree, or a fridge. I don’t buy my own dishwasher tablets and potting mix. I don’t sort out internet connections and extortionate hot water bills either, because those are adult things that adults do. And I can’t remember the point where I suddenly became an adult.

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

We even potted plants on the weekend.

Like, I took a fern (well, I thought it was a fern. But apparently it’s a palm. I actually own a palm) out of it’s rubbish little plastic pot, ruffled it’s roots and placed it all up in a bed of potting mix in a huge pot. Because apparently plants can’t just be left in the pots they come in. Like, you can’t just place the plastic pot inside a pretty pot. You have to actually re pot them. Who knew? These are the things you learn when you become a pretend adult.

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

And entertaining. Entertaining really makes me feel like I’m playing house. Like, buying groceries and cooking for other people and stuff. We’ve had lots of friends around for dinner and barbecues and evenings of cheese, and last week when we had my gorgeous girlfriend and her partner over for an afternoon of food, this is what I made for dessert.

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

I put blueberries in my creme brûlée. And then scattered more on top of the crackly caramel crust. They burst and add a lovely freshness. I made my favourite brown sugar shortbread (minus the christmas spices) and crumbled that over the brûlées too, which added buttery crunch. When our friends were here, I might have even added a scoop of hazelnut ice cream onto each creme brûlée. And we may have even licked our bowls clean, while pretending to be all grown up. X

Blueberry Creme Brûlée with Brown Sugar Shortbread | Butter Baking

BLUEBERRY CREME BRULEE WITH BROWN SUGAR SHORTBREAD
 
Ingredients
  • 500ml double cream (18 fl oz, 2 cups)
  • 1 large vanilla pod
  • 100g caster (superfine) sugar (4 oz), plus extra, for sprinkling
  • 5 egg yolks
  • 2 eggs
  • 2 punnets blueberries (250g)
  • Brown sugar shortbread, to serve (recipe link below)
Method
  1. Preheat the oven to 115 C (250 F).
  2. Pour the cream into a small saucepan. Add the sugar. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
  3. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.
  4. Crack the eggs into a large heatproof bowl and beat well.
  5. Bring the cream back to the boil. Turn off the heat and pour the cream over the eggs in a slow and steady stream, while continuously whisking the eggs vigorously.
  6. Strain the mixture into a jug.
  7. Place 6 ramekins in a roasting tray. Divide one punnet of blueberries between the ramekins. Fill each one about three quarters full of custard mixture.
  8. Pour hot water into the roasting tray around the ramekins until it comes halfway up their sides.
  9. Place the brûlées in the oven and bake for 40 - 60 minutes, until they are just set but still slightly wobbly in the center.
  10. Take the ramekins out of the water bath and allow them to cool to room temperature.
  11. Just before serving, sprinkle a thin layer of caster (superfine) sugar, about one teaspoon, evenly over the top of each custard. Caramelise with a blowtorch or under a grill – but be sure to watch them like a hawk so they don’t burn.
  12. Allow to cool for a few minutes, then top with the other punnet of blueberries and some crumbled shortbread. Serves 6.

Brown sugar shortbread recipe can be found here (make without spices).
Creme brûlée recipe adapted from Cook in France.

Top With Cinnamon’s ‘Best’ Chocolate Chip Cookies

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

Boy oh boy do I have an amazing recipe for you today.

This is the kind of recipe where after you read this post, you’re going to want to take your iPad/iPhone/laptop straight into the kitchen and bake these babies. Seriously, I’m not kidding.

Because that’s exactly what I did.

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

It’s funny how sometimes you think you’ve exhausted all the possible chocolate chip cookie recipes out there and you think you’ve found your favourite.  Then you come across another recipe with nuts that blows your mind, and a soft batch version too, and you think that must be it. Surely, there can’t be any other recipes that are this good out there.

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

And then on a quiet Monday afternoon (last Monday, to be precise), you read a blog post that sees you take your laptop straight into the kitchen and bake. And then you proceed to eat all those cookies (with friends, I promise!), and go back and make another batch (and possibly, another after that).

Because they are that good. And bonus! THAT EASY. I swear.

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

This gorgeous, easy recipe is from the amazing Izy Hossack of Top With Cinnamon. There is a version of these on her blog, but this particular one comes from her beautiful new book.

It makes cookies in a way which I’ve never seen before (simply mixing wet ingredients into dry), and packs a lot of flavour (and chocolate!) into each delicious cookie.

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

The recipe makes a small batch, so you’re going to want to double (or triple!) it. Seriously.

And I find banging all your scooped cookie dough balls straight into the freezer and baking them as you go is a brilliant way of enjoying these. It also makes your cookies super thick as when they are frozen, they take longer to spread out in the oven and tend to set on the outside before they have the chance to spread flat.

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

I’m off to have another cookie, or ten two. X

Top With Cinnamon's 'Best' Chocolate Chip Cookies | Butter Baking

TOP WITH CINNAMON'S 'BEST' CHOCOLATE CHIP COOKIES
 
Ingredients
  • 140g unsalted butter (10 tbsp)
  • 2 tsp vanilla extract
  • 230g plain (all purpose) flour (1¾ cups)
  • 100g white sugar (1/2 cup - 2 tsp)
  • 140g brown sugar (3/4 cup - 1 tbsp)
  • 1 tsp ground dutch cinnamon OR finely ground instant coffee
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp sea salt (+ extra for sprinkling)
  • 1 egg
  • 160g dark chocolate, chopped (about ¾ cup)
Method
  1. Brown the butter. Put the butter in a small saucepan and place over a medium heat. Cook, until the butter melts, foams up, subsides, smells nutty and has brown specks across the bottom of the pan. Remove from the heat and stir in the vanilla.
  2. Set aside to cool for 10 minutes.
  3. Meanwhile, in a mixing bowl, combine the flour, both sugars, cinnamon/coffee, baking powder and soda and sea salt with a rubber spatula.
  4. Mix in the browned butter until mostly combined, then add the egg and stir until incorporated.
  5. Stir through the chocolate chips.
  6. Use a medium cookie scoop (about ¼ cup) and pack it full of dough. Scoop cookies onto a lined baking tray and stash the whole thing in the freezer for at least an hour, or until you're ready to bake.
  7. Preheat the oven to 190 C (375 F). Arrange the cookies on two lined baking trays and sprinkle each with a pinch of sea salt.
  8. Bake for about 10 minutes, until the cookies are puffed and golden around the edges.
  9. Remove from the oven and allow to cool on the tray. Makes 12 cookies.
  10. Happy baking!

Adapted from Top with Cinnamon.

Baked Custard Tart

Baked Custard Tart | Butter Baking

As we’ve been in the new apartments for a few weeks now, we’ve had friends around a few times for drinks, cheese, and dinner.

When it comes to dessert, even though we have the best ice cream shop in town pretty much across the road from us, I still feel like the pressure is on me to bake something.

Baked Custard Tart | Butter Baking

Maybe if I was just a pastry chef, and didn’t have the blog, maybe if people didn’t have to look at everything I bake on Instagram all the time, then maybe I wouldn’t put that pressure on myself, but nevertheless, I do, and dessert is on me.

And lately, this tart has been my favourite thing to bake for dessert.

Baked Custard Tart | Butter Baking

It is the most beautiful custard tart I’ve ever eaten.

It’s creamy and smooth, and tastes just like creme brûlée in a buttery, short tart shell.

Baked Custard Tart | Butter Baking

Sometimes, I brûlée it, and it looks like these gorgeous little tarts, with that crunchy burnt sugar top and creamy filling.

Sometimes, I grate fresh nutmeg over the top, and it tastes just like the best version of the best traditional custard tart you can buy.

Baked Custard Tart | Butter Baking

Here, I’ve left it plain, and you can do with it whatever you like!

Baked Custard Tart | Butter Baking

BAKED CUSTARD TART
 
Ingredients
  • FOR THE SWEET SHORTCRUST PASTRY:
  • 125g unsalted butter, softened
  • 100g caster (superfine) sugar
  • ¼ tsp salt
  • 1 eggs
  • 250g plain flour
  • FOR THE CUSTARD FILLING:
  • 500g cream
  • 7 egg yolks
  • 65g caster (superfine) sugar
  • ½ vanilla pod
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 170 C (340 F).
  10. Prick the tart shell all over with a fork, then bake, uncovered, for 20 - 30 minutes, until lightly golden.
  11. Reduce the oven temperature to 120 C (250 F). Meanwhile, prepare the custard filling.
  12. Pour the cream into a medium saucepan, and add the seeds scraped out from the vanilla pod.
  13. Place over a high heat and bring to the boil.
  14. Meanwhile, in a large heatproof bowl, whisk together the egg yolks and sugar until combined.
  15. Once the cream has boiled, pour it into the egg yolk mixture in a steady stream, while constantly whisking. Transfer the custard mixture to a jug.
  16. Place the tart shell onto a flat baking tray. Place this in the oven. With the door open, pull out the each with the tart shell on it, and carefully pour in the custard mixture. Slowly push the rack back in, shut the oven door and abet the tart for 45 minutes to an hour, until set and no longer wobbly.
  17. Remove from the oven, allow to cool and garnish as desires. Serves 8 - 10.
  18. Happy baking!

Pastry recipe adapted from Tartine.
Filling adapted from Justin Piers Gellaty, via the Guardian.

Salted Peanut Chocolate Chip Cookies

Salted Peanut Chocolate Chip Cookies | Butter Baking

So, you totally have to do yourselves a favour, and bake these cookies. They are So. Crazy. Delicious.

Salted Peanut Chocolate Chip Cookies | Butter Baking

As you may know, a couple of weeks ago, I did some demos at the Cake, Bake and Sweets Show. One of the demos I did was a class about using sugar in baking.

It was really interesting to learn about all the different sugars on the market, how they’re made, and how changing them up can change your baking results! I played with raw caster sugar, reducing the amount of sugar in a sponge, made jam with awesome jam setting sugar and experimented with my favourite cookie recipe!

Salted Peanut Chocolate Chip Cookies | Butter Baking

The salted almond chocolate chip cookies I made a few months ago are seriously one of my favourites. Easy to make, thick and chewy, packed full of chocolate, rich and caramel-y from the brown sugar, with crunch from almonds and the salty sweet tingle added by sprinkling with a little sea salt at the end. They’re the bomb. Really.

Salted Peanut Chocolate Chip Cookies | Butter Baking

So I took the recipe, and messed with it slightly. I used dark brown sugar instead of light, swapped out almonds for salted peanuts (extra salt! Yum!) and adjusted the quantities of chocolate and nuts.

Salted Peanut Chocolate Chip Cookies | Butter Baking

Oh and they’re sooo good. One girlfriend said they’re quite possibly the best cookies I’ve ever made! They have even more of a caramel tone, crispy edges and even chewier centres because of the dark brown sugar, have an even better salty-sweet mix and the amazing chocolate-peanut combo. Delish.

Salted Peanut Chocolate Chip Cookies | Butter Baking

Please bake these! You’ll thank me, I promise : )

Salted Peanut Chocolate Chip Cookies | Butter Baking

SALTED PEANUT CHOCOLATE CHIP COOKIES
 
Ingredients
  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups dark brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 cups dark chocolate chips
  • 1½ cups salted, roasted peanuts (185g)
  • Sea salt, extra, for sprinkling (optional)
Method
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Add eggs one at a time, beating until combined between each addition. Beat in vanilla.
  4. Add the flour, baking soda and salt, and beat until just incorporated.
  5. On a low speed, mix in the chocolate and nuts.
  6. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  7. Refrigerate or freeze the dough for at least an hour.
  8. When you're ready to bake, preheat the oven to 180 C (350 F).
  9. Bake for 12 - 15 minutes, until golden around the edges.
  10. Makes 30 cookies.
  11. Happy baking (and eating)!

Adapted from Sweet by Valerie Gordon.

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