Simple Pink Fruit Salad (V, Vegan)

When I scroll through restaurant menus online (everyone has their passion eh?), I’m always shocked by how expensive fruit salad are. You want me to pay HOW MUCH for some chopped up fruit?? Are they made of gold or what?

And then I started making fruit salad at home and found out why that is.

Pink Fruit Salad recipe | Cake + Whisky

Because you see, fruit salad are a bit more finicky that they seem. As it turns out, prepping fruit takes forever. Washing, drying, peeling, chopping, segmenting… There’s no shortcut to be used and the technical skills needed to make the perfect fruit platter are very demanding.¬†Plus, unlike many desserts, fruit salad cannot be made in advance.

Pink Fruit Salad recipe | Cake + WhiskyPink Fruit Salad recipe | Cake + Whisky

As for many of life’s finest things, simplicity truly is the ultimate sophistication, and a beautiful fruit bowl is difficult to top for a light, refreshing breakfast or dessert. So I suppose in a way, it’s worth the premium restaurants make you pay for it.

Or you know, the effort to DIY.

Pink Fruit Salad recipe | Cake + Whisky

If you have a little bit of extra time in the morning or last-minute guests for dinner, take the 10 or so minutes to make this delightfully simple, perfectly balanced pink fruit salad.

Pink Fruit Salad recipe | Cake + Whisky

Despite how intricate it looks and complex it tastes, it’s actually very simple to put together.

All in all a truly grape way to start the day or end the meal on a light, colourful note!

Pink Fruit Salad recipe | Cake + WhiskyPink Fruit Salad recipe | Cake + Whisky

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Looking for more breakfast inspo?

Super Breakfast Yoghurt Pots

Vegan Sticky Toffee Porridge

Cranberry Oatmeal Cake

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Simple Pink Fruit Salad (V, Vegan)

S’mores Cheesecake Pots

Between hunting for a new flat, cleaning/clearing/decluttering our current one, making Valentine’s Day plans, prepping food for the week ahead and then some, last weekend was a busy one.

So much so that by the end of it, there wasn’t much energy left in me…

No-bake S'mores cheesecake pots recipe || Cake + WhiskyNo-bake S'mores cheesecake pots recipe || Cake + Whisky

Actually, just enough for me to whip up these babe’in S’mores cheesecake pots, light up some candles & collapse in front of my 120,000 re-watch of old Friends episodes.

No-bake S'mores cheesecake pots recipe || Cake + Whisky No-bake S'mores cheesecake pots recipe || Cake + Whisky

Trust me when I say they’re super easy/speedy to make and well worth the (limited) effort.

Intensely chocolate-y, a little bit sour and very, very indulgent, they’re any chocolate-holic (aka you and me both) dream come true.

No-bake S'mores cheesecake pots recipe || Cake + Whisky

So whether you want to treat your Valentine, Galentines or yourself this week, S’mores cheesecake pots is the way.

I bet they’ll all come back asking for s’more!

No-bake S'mores cheesecake pots recipe || Cake + Whisky
S’mores Cheesecake Pots

(serves 2-4, depending on how generous your portions are!)

Ingredients:
  • 140g cream cream cheese
  • 40g granulated sugar
  • 100g dark chocolate
  • 140g very cold double cream
  • 6 Biscoff speculoos biscuits
  • 8 big marshmallows (I used those INSANELY good salted caramel ones!)
Method:

1. In a big bowl, whisk together the cream cheese and the sugar until lump-less and well combined.

2. Melt your chocolate using the double-boiler method, then add it to the cream cheese mixture.

3. Whisk the cream to soft peaks, then fold it into the cream cheese mixture.

4. Share the mixture between 2-4 glasses and refrigerate for at least 2 hours or overnight.

5. Just before serving, burn the surface of the marshmallows with a handheld kitchen blowtorch. Top each glass with pieces of biscuits and marshmallow and serve immediately.

 

S’mores Cheesecake Pots

Healthy Chocolate Orange

I have a -fully disclosed- love affair with citrus fruit. Lemons, limes, oranges, grapefruits, I love them all.

But my favourite, if I ever had to pick just one at gunpoint, would probably be blood oranges.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

I love how versatile they are (they work just as well in savoury dishes as they do in sweet ones and are wonderful both by themselves or paired with some more complex flavours). Plus they’re so pretty they make any plate look stunning.

The season for blood oranges is rather short though, so I make the most of them when they’re available. Which happens to be right about now.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

So when every food magazine is trying to push more Valentine-evocative strawberry/caramel/chocolate puds, I decided to use the season of love as another excuse to use blood oranges.

Inspired by Terry’s classic Chocolate Orange treat, this gorgeous blood orange salad is both healthy and sophisticated with a touch of nostalgia thrown in for good measure.

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

It’s vegan and gluten-free (but you’d never guess it from tasting it!), and it’s much quicker and easier to make than it looks, so you don’t have to slave in the kitchen to impress your loved one. Basically the perfect Valentine’s Day dessert!

Healthy Chocolate Orange recipe (vegan, GF) | Cake + Whisky

Healthy chocolate orange (serves 2 – vegan, gluten free)
Ingredients:
  • 4 blood oranges
  • 50g good baking dark chocolate
  • 2 tbsp coconut cream
  • 1 tsp desiccated coconut
  • small sprinkle of sea salt flakes
Method:

(Steps 1, 2 & 3 can be made ahead of time, in which case you’ll want to keep the different elements in the fridge until serving time. Steps 4 & 5 however should be done right before serving)

1. Melt the chocolate over a double boiler. Take off the heat, then stir in the coconut cream and sea salt flakes. Put in the fridge to set for at least 2 hours.

2. Using a sharp knife (serated ones work best for this), cut away the peel and pith from the oranges, explosing the flesh. Slice the oranges as thin as you can, then arrange the slices onto two small plates.

3. Use a couple of hot teaspoons to form small quenelles of the chocolate truffle mixture.

4. Arrange the chocolate truffle quenelles on top of the orange slices.

5. In a dry pan, roast the desiccated coconut for a minute or so, until it turns slightly golden. Sprinkle on top of each plate and serve immediately.

Healthy Chocolate Orange

Spiced chocolate truffles

The plan for this year’s festive recipes was to give old favourites a fresh twist.

But despite having won bit battles on the brussel sprouts, snacking nuts¬†and dessert fronts, there are still some classics I’m reluctant to let go off.

Spiced chocolate truffles | Cake + Whisky

Every year for as long as I can remember, my family’s Christmas feast has started with a plateful of oysters, continued with smoked salmon in one form or another, and finished with a cup of coffee and a couple of homemade chocolate truffles.

And if I’m not really big on the first one, the other two are absolute Christmas must-eat in my eyes.

Spiced chocolate truffles | Cake + Whisky

So this year, much like last year, I will be making a few versions of my failproof recipe besides the obligatory cocoa- and coconut-coated ones.

Spiced chocolate truffles | Cake + Whisky

Super easy to make, delicately spiced, and utterly irresistible, these cinnamon spiced chocolate truffles are sure to make an appearance!

What can I say,¬†that’s just how I r-ho-ho-oll!

Spiced chocolate truffles | Cake + Whisky

Spiced chocolate truffles (makes about 25)

Ingredients:

  • 200g good quality baking chocolate (I usually go for Nestl√©’s or Green & Black dark baking chocolate)
  • 100ml cr√®me fra√ģche (about 3 big tbsp)
  • a little knob of butter (about 20g)
  • 2 egg yolks
  • 3 tbsp cocoa powder
  • 2 tsp cinnamon powder (or any other powdered winter spice of your choice)

1. Chop the chocolate and tip into a large bowl. Place the bowl atop a pot of boiling water (double-boiler) and stir the chocolate until fully melted.

2. Take off the heat, then add in the butter, cream and half of the cinnamon. Mix well, then add the egg yolks and mix thoroughly.

3. Pour the chocolate batter into a bowl, cover with cling film and chill in the fridge for at least 2h.

4. Mix together the cocoa powder and the remaining cinnamon powder. Shape the truffles using your hands or a spoon dipped in hot water, then roll each of them in the cocoa and cinnamon mix until evenly coated.

Store the chocolate truffles in the fridge in an airtight container for up to a week.

What are your Christmas food essentials? Anything you simply can’t do without?

Spiced chocolate truffles

Christmas Orange Salad with Spiced Cranberries

Roasts with rivers of gravy, creamy cheese, followed by a big batch of cakes and puddings… Christmas food is nothing if not indulgent.

But it absolutely doesn’t have to be like that all the way.¬†As for most things in life, it’s all about balance.

Christmas orange salad with spiced cranberries | Cake + WhiskyChristmas orange salad with spiced cranberries | Cake + Whisky

A crunchy brussel sprout slaw with the turkey. Plenty of fresh and dried fruit on your cheese board. And a tiny slice of pudding with this little wonder of a Christmas orange salad on the side.

Christmas orange salad with spiced cranberries | Cake + Whisky Christmas orange salad with spiced cranberries | Cake + Whisky

Bursting with festive flavours, yet still zesty and fresh, it’s the perfect way to end your Christmas meal…

So squeeze your chance & make this Christmas meal your zestier yet!

Christmas orange salad with spiced cranberries

Christmas Orange Salad with Spiced Cranberries (serves 4)

Ingredients:

  • 6 oranges or 8 tangerines
  • 1 big handful fresh cranberries
  • 3 cinnamon sticks
  • 3 green cardamom pods or 1 black cardamom pod, slightly crushed
  • 1 small handful raisins
  • 5 tbsp granulated sugar
  • 300ml water

1. In a small saucepan, place the cinnamon sticks, cardamom pods, raisins and water. Bring to a small boil and simmer for 10 min. Add the sugar, reduce the heat and cook until it start thickening.

2. Add the cranberries into the syrup and cook until they just start to rumple. Remove from the heat and let it cool completely.

3. Using a knife, cut off the peel and white pith from the oranges. Cut them in thin slices and arrange on a serving dish.

4. Top with the spiced cranberries and raisins and drizzle with a bit of the spiced cooking syrup. Serve immediately.

Christmas Orange Salad with Spiced Cranberries

Blackberry Friands

The Summer-girl-at-heart side of me might be in full denial right now, but the truth is, Autumn is right around the corner.

You can feel it in the way the night comes back a little bit earlier with every day that passes, in the first squashes of the season popping up on the market stalls, and, more importantly, in the blackberry bushes bending under the weight of berries.

Blackberry Friands | Cake + Whisky

Now, I’ve already confessed my (sort of wild) love of foraging, and as a result, blackberries have been gathering in my fridge over the past few weeks…

… only one thing to do. And that is, of course, cake! #whatelse

Blackberry Friands | Cake + Whisky

Just as I was pondering what to do with all those berries, I remembered the delightful, light as a cloud little bundles of joy Chef Luc Morbihan baked for us as a part of our Lobster Masterclass in Saint Malo.

Blackberry friands it was, then!

Blackberry Friands | Cake + Whisky

The rich, nutty flavour of almonds and hazelnut butter balances the tanginess of the berries perfectly and makes it the perfect treat any time of the day!

Make a batch this weekend, I’m sure you’ll find them berry good!

Blackberry Friands | Cake + Whisky

Blackberry Friands (serves 6) – adapted from Michelin-starred chef Luc Morbihan’s recipe

Ingredients:

  • 50g of almond powder
  • 110g of caster sugar
  • 45g of plain white flour
  • 110g of egg white (about 3 medium eggs)
  • 75g of butter
  • a handful of blackberries

1. In a big bowl, combine the almond powder, caster sugar and flour.

2. Add the egg white.

3. Cook the butter in a really hot pan until it turns brown and smells nutty, then add it to the batter. Mix gently, then set aside for at least an hour in the fridge.

4. Pre-heat the oven to 160¬įC. Butter the moulds, pour the batter into them, then pop some fruit on top of each of them.

5. Bake for 15-20 minutes (until the edges turn golden). Serve warm or cold, with a coulis or some ice cream.

PIN FOR LATER:

Blackberry Friands | Cake + Whisky

Blackberry Friands

Basement Sate Dessert & Cocktail Bar

A party without cake is really just a meeting.

And birthday meetings aren’t really a thing, so cake was most definitely needed after our Bao feast.

Basement Sate | Cake + Whisky

Dessert bars are having a bit of a revival in London, and Basement Sate was one of the trend-setters.

Created by two friends who love well made drinks, decadent desserts and meaningful music in equal parts.

Basement Sate | Cake + Whisky Basement Sate | Cake + Whisky

Inspired by the revival of Soho, they created a place where people can sate (= satisfy (a desire or an appetite) to the full) themself in an informal and social setting, and where the music is as vibrant as the cocktails & desserts.

Cocktails + dessert it was then!

Basement Sate | Cake + Whisky

Little Japan for the Mr.

Basement Sate | Cake + Whisky

An unusual but intoxicating mix of Japanese whisky, artichoke liqueur and sweet vermouth.

Basement Sate | Cake + Whisky

El Pampa (pisco, almond & champagne syrup, granny smith juice) for me.

… and then the puds!

Basement Sate | Cake + Whisky

The Hazelnut Rocher.

Basement Sate | Cake + Whisky

A Ferrero-inspired wonder combining hazelnut praline brownie, chocolate espuma, milk chocolate sphere, dark gianduja, caramelised hazelnuts, chocolate caviar and caramelia pearls.

Basement Sate | Cake + Whisky

Between smashing the chocolate dome¬†& all the endorphins, it’d be a delicious cure for a bad day (and the perfect way to make a good one eve better!)

Basement Sate | Cake + Whisky

And then there was fruit.

Cocktail-inspired fruit-based pud’, that is…

Basement Sate | Cake + Whisky

The beautiful, zesty & exotic Bitter Orange.

Basement Sate | Cake + Whisky

Basically a Negroni in dessert-shape, with white and pink grapefruit jelly, gin-infused rhubarb wind, vanilla poached rhubarb, chocolate crumble & orange sponge cake.

Basement Sate | Cake + Whisky

Creative desserts & cocktails, Basement Sate definitely lived up to the expectation and is the perfect venue for any special celebration (or any time you want to treat the sweet-toothed in your life!)

Only one thing left to say: ‘Pip Pip Hooray, it (was) my birthday’

Basement Sate, 8 Broadwick Street, Soho, London W1F 8HN

PIN FOR LATER:

Basement Sate | Cake + Whisky

Basement Sate Dessert & Cocktail Bar