Tag Archives: cake

Red velvet cake

Red velvet cake

Red velvet cake is traditionally prepared as a layer cake topped with cream cheese or cooked roux icing. The cake can be a dark red, bright red or red-brown color. When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity. The rich red colour of this recipe makes this cake very attractive and well-known around the world.

Rhubarb and ginger crumble

Rhubarb and ginger crumble

This is a classic rhubarb crumble recipe bit with a little twixt by adding stem ginger and porridge oats to make the best crumble mix ever. It is an absolutely delicious combination of flavours and can be really nicely served with thick Jersey cream or cold custard. There are two different types of rhubarb available: forced and naturally grown. The forced rhubarb is brighter pink in colour, has delicious spindly shoots and is much more tender. Rhubarb dating back to 2000 BC in China, where it was used only for medicinal purposes. It is funny fact, because it is not actually very nutricious – it is mainly made up of water. Wash and trim the rhubarb stems before use. Discard the leaves as they are poisonous. If using outdoor-grown rhubarb, remove any stringy outer layers. Cut into equal-sized pieces to ensure even cooking. Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Use a thick sugar syrup as it releases a lot of juice. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good in pies, tarts, fools, jellies and ices.

Summer berry tart

Summer berry tart

Summer berries are excellent choice for making any type of desserts and tarts are no exceptions. The choice is huge – strawberries, blackberries, bluberries, raspberries, redcurrants – they all can be used well alone or mixed with each other. Summer berry tart looks stunning and makes the most of all the lovely summer fruits. With the basic ingredients and a bit of the skill, you can make this lovely dessert that will be a perfect serve for a warm summer day. The recipe is pretty much light and healty, and not even to mention all nutritional benefits of eating berries. Everybody will love it! And everybody will ask for more. Serve it chilled with tea or the glass of dessert wine.

Persimmon bars

Persimmon bars

Persimmon bars are delicious and if you have not cook with persimmons earlier it will be a great surprise to you. Persimmons are the edible fruit of a number of species of trees. Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry. Persimmons are eaten fresh, dried, raw, or cooked. When eaten fresh they are usually eaten whole like an apple or cut into quarters, though with some varieties it is best to peel the skin first. One way to consume very ripe persimmons, which can have the texture of pudding, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon. Riper persimmons can also be eaten by removing the top leaf, breaking the fruit in half and eating from the inside out. The flesh ranges from firm to mushy, and the texture is unique. The flesh is very sweet and when firm due to being unripe, possesses an apple-like crunch.

Autumn crostata

Autumn crostata

A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.