Tahini Brownie

06-03-2018 Local Black Bookbrownie, cake, chocolate, recipe, tahini, vegetarianLeave a comment

I’m not sure what it is, but it seems more and more of my internet friends are falling victims of strange and spectacular baking nightmares.

Things burn, don’t raise, turn out to be weird colours… and it’s happened so much in the past few weeks I’m starting to worry it’s not just a coincidence!

No way that’ll stop be from baking though – I absolutely need both the process and the resulting cake to face the very stressful period of change I’m currently into! – so I more than ever rely on tried-and-tested, fool- (and catastrophy-) proof recipe.

On top of that list comes brownies.

SO easy to make (no fuss whatsoever), SO delicious (moist and dense and chocolatey and everything a good brownie should be).

I’ve been using the base recipe for years (about 10 of them!) and it’s simply perfect.

And, as it turns out, even better with added tahini to create those dreamy squares of tahini brownie goodness!

Because it tastes best the day after it’s baked, this tahini brownie is the ultimate make-ahead treat…

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And, if you don’t look too closely, you might even say it’s a fantastic square meal!

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More foolproof cake recipes:

Banana bread (V, Vg & DF options)

Simple lemon cake (V)

Cranberry oatmeal cake (V)

The best carrot cake (V)

Banana Bread

19-02-2018 Local Black Bookbanana bread, cake, recipeLeave a comment

You know what I like more than the smell of a cake baking in my oven?

Very few things, to be honest.

Unless said cake is not only delicious, but also the ultimate way to turn a bunch of over-ripe bananas into the sweetest treat.

Which is why banana bread is the most genius cake recipe there is.

Yesterday, after having spent the vast majority of the afternoon laying on the sofa in a desperate attempt to try and digest the feast of a lunch we had at St John’s, I spotted said bunch of sad-looking, brown, not very appeeling bananas in the fruit basket, begging to be made into banana bread.

How could I say no?

Banana loaf is seriously one of the easiest things to bake.

It’s very adaptable -as long as you have bananas, you’re good, quite healthy as far as cake go, packs in a lot of fruit and good-for-you things, yet it make for such an indulgent breakfast/snack/pudding.

I’m not sure why it is, but it seems like bananas are somewhat magic when it comes to baking and allow for quite a lot of substitutions/omissions, which is great if you have food allergies or preferences.

Or very bare cupboards.

No eggs? No problem (maybe add a bit more mashed banana if your batter’s too dense).

No dairy – it works perfectly fine with margarine too.

Want to reduce the sugar? Go ahead.

Switch the baking flour for a gluten-free one? Since banana bread is quite dense, it doesn’t really matter.

Want to make it extra indulgent? Nothing’s easier! Simply add chocolate chips or crushed nuts to the batter, swirl some Nutella through, serve with a nutty or caramely ice cream… There are so many options!

So few ingredients, so many possibilities… Just bananas!

[amd-zlrecipe-recipe:56]

Pin for later

More easy pudding recipe

Simple lemon cake (V)

The best (frosting-free) carrot cake (V)

Easy bread & butter pudding (V)

Vegan chocolate mousse (VE)

Simple Lemon Cake

08-02-2018 Local Black Bookbaking, cake, lemon, lemon cake, recipe1 Comment

When I was in high school, I was a serial baker.

I was the kind of student who put a lot of pressure onto herself and that required a lot of exausting mental work. So I needed to find a way to give myself a break and relax, and baking was just that.

Ensued as many as 6 types of cakes a week being baked, which was really quite a lot for a family of 5 to go through. Thankfully, my siblings’ classmates and mine were always willing to land a hand on the eating front.

From that baking frenzy, I kept the unshakable feeling that cake makes many bad things better, as well as a handful of ‘best in show’ recipes, amongst which this simple lemon cake one.

A simple lemon cake is a baking classic- and this recipe is perfect on all fronts.

Pressed for time? It literally takes minutes to whip up and can happily be made the day before. Plus there’s no need for syrups or any fussing about.

Don’t have any fancy equipment or ingredients / not in the mood for a lot of washing up? All it takes is basic ingredients, one bowl and one baking tin.

Not very comfortable with baking projects? It’s basically impossible to ruin (you could even put all the ingredients in a blender).

Scared it’ll be dry and/or boring? Do you really think I’d still be making this recipe after all those years if it wasn’t the most incredible simple lemon cake ever?

I’m talking big on zesty flavours, moist and absolutely perfect both with a cuppa for afternoon tea or a spoonful of Greek yoghurt for breakfast and brunch!

So, if life gives you lemon… make lemon cake!

[amd-zlrecipe-recipe:55]

Pin for later:

More easy (and delicious!) baking projects

The best carrot cake

Cranberry oatmeal cake

The best bread & butter pudding

Very Lazy breakfast recipes

20-09-2017 Local Black Bookbreakfast, cake, egg, recipe, smoothie, Very LazyLeave a comment

I love breakfast.

Especially when I’m not the one cooking it.

Because you see, it rather gets in the way of getting an extra 20 minute sleep.

So, in my house, it’s really just bread and butter, with a little jam if you really insist and scrambled eggs for big occasions only.

But the truth is, a healthy, balanced breakfast isn’t that complicated or time-consuming a thing!

As I recently found out at an event hosted by Very Lazy and Sally Bee at Food at 52, a few very lazy breakfast recipes and some clever Very Lazy shortcuts are all it takes to cook fuss-free, delicious and nutricious breakfasts quickly!

Very Lazy Breakfast Recipes (V) • Cake + Whisky

First things first: Spicy ginger and apple tea.

A warming hot toddy-style drink combining the antioxydant benefits of ginger and immune system-boosting chilli pepper and lemon.

Perfect to get you energised from the get-go and kicking off any seasonal cold symptoms while it’s at it – and super easy to make too!

In a large saucepan, mix together 750ml of water, 750ml of apple juice, 3 tsp of Very Lazy ginger paste, the juice of 1 lemon, a pinch of Cayenne pepper, 1/2 tsp of cinnamon and 3 tbsp of runny honey. Simmer for 5-6 min and serve warm.

Next up, the plat de résistance – Mexican-inspired butterbean baked eggs.

A truly egg-straordinary, simple, warming & filling autumnal breakfast with a bit of a kick!

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And because all breakfasts should have a pudding course – Hazelnut, apple and berry ginger cake.

Very Lazy Breakfast Recipes (V) • Cake + Whisky

Scrummy, delicious and simple too!

(Though it’s better if you make this one the night before so it doesn’t take up too much of your much deserved beauty rest)

First, pre-heat the oven to 180°C (gas mark 6) and line a large baking tin with baking paper.

In a large bowl, combine 275g self-raising wholemeal flour, 2 tsp baking powder, 175g rolled oats, 125g soft brown sugar and 1 tsp cinnamon.

In a separate bowl, whisk together 150ml light olive oil, 175ml Greek yoghurt, 2 eggs and 5 tsp Very Lazy ginger paste. Add the wet mix to the dry ingredients and mix well.

Pour half the mixture into the prepared tin. Sprinkle with two finely chopped apples and 150g frozen berries. Top with the remaining cake mix and spread evenly.

Top with 50g chopped hazelnuts and a little bit of demerara sugar and bake for 30-40 min until golden.

Served warm with a big spoonful of yoghurt on the side.

Spiced tea, baked eggs and cake – a very good breakfast if I ever saw one!

And, take it from the worst morning person on hearth (yours truly), all made up of very lazy breakfast recipes!

Egg-cellent news isn’t it?

Polenta Plum Cobbler

08-09-2017 Local Black Bookcake, cobbler, dessert, plum, polenta, recipeLeave a comment

Though not quite as popular this side of the Atlantic, cobbler, the American cousin to our much beloved crumble, is a rustic affair of the most delicious sort.

Much like its British relative, it’s hot, sweet and incredibly comforting, especially when it’s of the apricot or plum variety.

Much like its British relative, it’s hot, sweet and incredibly comforting – perfect as the cold nights slowly draw in.

Especially when said cobbler is of the plum variety with a cornbread-meet-biscuit topping.

Sharp, sweet, crunchy and crumbly all at once, this polenta plum cobbler is one of the very best things about Autumn.

Give it a try – you’ll see, it’s a-maize-ing!

[amd-zlrecipe-recipe:32]

More Autumn pudding ideas

The best (no-frosting) carrot cake (V)

Mustard & onion quiche (V)

Garlic butter mushroom buns (V)

The Best Carrot Cake Recipe

02-09-2017 Local Black Bookcake, carrot cake, dessert, recipe, snack1 Comment

Carrot cake is one of my absolute favourites.

I mean, when else can you eat cake and say it’s one of your 5 a day?

But I almost never have it because it always comes with a veeeeery generous serving of frosting.

And I don’t like frosting.

Obviously, I couldn’t allow that no-cake non-sense to continue.

I tried skipping the frosting altogether – but it simply doesn’t work.

Without it, traditonal carrot cake is quite dry and all in all a bit… meh.

Unless, that is, you add my secret ingredient to your carrot cake.

The secret to the best, moist-est carrot cake?

Cream cheese!

So obvious I wonder how I didn’t think of it before.

So if you’re not big on frosting, try this carrot cake recipe – it’ll whisk you off you feet!

[amd-zlrecipe-recipe:30]

More amazing pud’ recipes

Crumble in a jar (V)

Vegan chocolate mousse (Vegan, GF, DF)

Cranberry oatmeal cake (V)

Cake for Dinner at Cutter & Squidge

09-08-2017 Local Black Bookcake, London, Restaurant, review, Soho2 Comments

When the London weather is frightful (August? Really? More like November-ish!), few things are more delightful than cuddling up with a cup of tea and a piece of cake.

Luckily, I know just the place!

Located in the heart of Soho, minutes from Piccadilly Circus, Cutter & Squidge is a cake’s lover dream come true – with shelves stacked high with all kinds of sweet treats.

Creative twists on classic puds, like this gorgeous Eton Mess layer cake…

Dreamy Sundaes…

And shelves full of the most incredible flavours of Biskies.

What’s a biskuit I hear you ask?

The most amazing biscuit/cookie creation filled with lightened buttercream, handmade jams, caramels and other delights, that’s what.

All crafted using the highest quality ingredients, all beautiful, all delicious… The only difficult thing is to pick one!

Matcha & black sesame? Chocolate hazelnut pearl?

Cutter & Squidge • London Restaurant • Cake + Whisky

Choc O Berry? Lemon meringue?

Classic (or salted caramel!!) S’mores? PB&J?

Of course it had to be PB&J!

What can I say, that’s just my jam!

Add a glass of (incredible!) ice tea and here it is: the perfect spot to escape the rain/cold/overall dreadful weather – or recover from an especially intensive shopping session…

Cutter & Squidge, 20 Brewer St, Soho, London W1F 0SJ

(or you can also place an order online)

Cranberry Oatmeal Cake

01-11-2016 Local Black Bookbreakfast, brunch, cake, cake for breakfast, chocolate, chocolate chips, cranberry, oat, oatmeal, recipe, winter2 Comments

Growing up in France, my breakfasts were almost always of the sweet variety. Toast with butter and jam, or Nutella, pastries… and on the very best days, cake!

Fast forward a few years (really not that many!) and you’ll find that my breakfasts have taken a savoury turn… but cake very much remains at the top of the ‘best breakfast’ list!

Now, I know that not everyone can stomach a brownie calorie bomb early in the morning (feel free to call me shall you need some help!), but the below Cranberry Oatmeal Cake is a completely different animal.

It has oats, and berries, and syrup and egg. It has that sweet, milky taste of the very best porridge, contrasting perfectly with the sharp, tangy cranberry and deep, dark chocolate chips. And it’s much more convenient to eat on-the-go than a bowl of cereal.

If that’s not top breakfast material, I don’t know what is!

Cranberry Oatmeal Cake (serves 6-8)

Ingredients:

100g porridge oats
250ml hot milk
100g butter, softened
50g caster sugar
60ml maple syrup
1 big free-range egg, lightly beaten
120g self-raising flour + 1 tbsp
150g fresh or frozen cranberry
1 tbsp dark chocolate chips

1. Pre-heat the oven to 180 C°. Grease and line a large loaf tin.

2. In a small bowl, mix the cranberries with 1 tbsp flour until evenly coated (that will prevent them from falling to the bottom of the tin).

3. Combine the oats and the hot milk in a large mixing bowl and set aside for a while to allow the oats to absorb most of the milk.

4. Cream the butter and sugar together with a whisk, then stir in the maple syrup and the egg.

5. Fold the flour into the butter mixture.

6. Drain any remaining liquid from the oats, then stir into the cake batter.

7. Add in the chocolate chips and 2/3 of the cranberries and mix once more.

8. Pour the mixture into the prepared loaf tin and sprinkle the remaining cranberries evenly on top.

9. Bake for about 45 min (or until a skewer inserted into the centre comes out clean).

10. Let rest in the tin for 10 min before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.

Halloween Monster Brookies

28-10-2016 Local Black Bookbaking, brookie, brookies, brownie, brownies, cake, chocolate, cookie, cookies, halloween, recipe2 Comments

Sure you can buy them in the stores, but there’s something special and fun about making your own Halloween treats.

As far as I’m concerned the spookiest day of the year is as good an excuse as any to bake a batch of favourite sweet treats… And everybody knows that brownies are the way to my heart.

Now, I’m a big fan of the traditional recipe, but trust me when I say Brookies, the genius crossing between brownies and cookies, are next level good.

Chewy, crumbly, super chocolate-y and just a tiny bit spooky, these Monster Brookies are the ultimate Halloween-win treat, and you definitely want a batch (or three) of those in your life ASAP!

Halloween Monster Brookies (makes 6 monster-sized cookies)

Ingredients:

120g 70% dark chocolate
15g butter
75g caster sugar
30g cornflour
1 tsp baking powder
1 egg
15g chocolate chips
30g Smarties
a few drops dark food coloring (or, even better, a food-safe black pencil)

1. Preheat the oven to 180°C.

2. Place the chocolate and butter in a bowl and set over a pan of simmering water. Stir until melted and combined, then remove from the heat.

3. In the meantime, combine the sugar, cornflour, baking powder and egg and whisk until light and fluffy. Add the chocolate-butter mixture and mix until well combined.

4. Spoon tablespoons of mixture onto baking trays lined with baking paper, making sure you leave enough space inbetween them (they spread A LOT while baking). Dot the top of the cookies with the chocolate chips and Smarties.

5. Bake for 12-13 min in the preheated oven, then set aside to cool before drawing eyes using the black food colouring.

Pumpkin Spice Latte Pancakes

05-10-2016 Local Black BookAutumn, breakfast, cake, cinnamon, coffee, Fall, latte, pancake, pancakes, pumpkin, pumpkin spice, Pumpkin Spice Latte, recipe, starbuck3 Comments

Shorter days, longer nights, chilly mornings & sweater weather… It looks like summer’s indeed over!

Which can only mean one thing: it’s Pumpkin Spice Latte season! Excited much?

I’m not a big coffee drinker (my stomach won’t let me) but Starbuck’s PSL goes far beyond being the hot drink of the season.

In my opinion, it’s also an excellent way to autum-up some of your favourite sweet treats.

My favourite to date? These Pumpkin Spice Latte Pancakes.

I mean, pancakes and coffee and cinnamon all at once?

Fall brunch winner right there!

Pumpkin Spice Latte Pancakes (serves 2-3)

Ingredients:

120g wholemeal flour
120g plain flour
1 bag of dehydrated yeast
1 egg
1 tall Pumpkin Spice Latte (cream and all…)
Coffee or maple syrup to serve

1. Mix all the ingredients together until you get a kind-of smooth batter. Let the batter stand for at least an hour or overnight.

2. Heat a non-stick frying pan over a medium heat (add a bit of oil or butter if necessary), then add a laddle of batter into the pan. When the top of the pancake starts to bubble, turn it over and cook for about 10 more sec. Repeat until all the batter is used up.

3. Drizzle with syrup and serve immediately.

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Cake and Whisky

Life in London and other almost-grown-up tales

Menu

cake

Tahini Brownie

Pin for later:

More foolproof cake recipes:

Banana Bread

Pin for later

More easy pudding recipe

Simple Lemon Cake

Pin for later:

More easy (and delicious!) baking projects

Very Lazy breakfast recipes

Polenta Plum Cobbler

More Autumn pudding ideas

The Best Carrot Cake Recipe

More amazing pud’ recipes

Cake for Dinner at Cutter & Squidge

Cutter & Squidge, 20 Brewer St, Soho, London W1F 0SJ

Cranberry Oatmeal Cake

Pumpkin Spice Latte Pancakes