Honey and oat toast with caramel macadamia spread

By now we're all pretty used to food trends and how they work. It's a simple formula; take something that we eat everyday and gourmet-ify it. It's been done to cupcakes, burgers, hotdogs, and of course the dear cronut (the love-child of a croissant and doughnut) and now, we have... gourmet toast. Also known as 'artisan toast' and 'hipster toast'. 

Toast has been popping out of our toasters for ages without anyone getting excited about it. Most of us actually consider it a pretty mundane breakfast. Well, that was before some hipsters in San Francisco decided to turn it into a big deal and charge customers $7 a pop. 

But we're not talking about putting government white loaf in a toaster here, or spreading it with boring jam or peanut butter. This is the real deal; sourdough bread, thickly cut, toasted to perfection and spread with hand-churned butter and organic jam. While I'm a big fan of going back to the way our grandparents used to eat with food being handmade and seasonal with honest ingredients, I'm not sure I'd pay $7 for a slice of toast. I mean, all it takes is a toaster and we can make it at home ourselves, but I suppose that misses the point, if we did that, who would be there to see us eating #hipstertoast? 

But let's forget the hashtag for now, if you'd like a damn good piece of toast, then give this recipe a try. The bread is delicious and the spread is uberly decadent. 

Honey and oat toast with caramel macadamia spread

Makes 2 loaves

120g porridge oats

4 tbsp honey

30g unsalted butter, chopped

360ml boiling water

500g stoneground white bread flour

250g stoneground wholewheat bread flour

1 tbsp salt

10g instant dry yeast

360ml warm water

120g oats, for rolling

Caramel macadamia spread

300g good-quality white chocolate, chopped

2 tbsp vegetable oil

100g macadamia nuts

Preheat the oven to 200C. Place the oats in a bowl and drizzle over the honey. Add the butter, pour over the boiling water and stir to mix. Allow the mixture to cool to room temperature. 

Place the flours, salt and yeast in the bowl of a mixer fitted with a dough hook and add the cooled porridge mixture and warm water and mix to form a soft dough. Knead for 8-10 minutes or until the dough is smooth and elastic. Cover and allow to rise until doubled in size in a warm place. 

Once doubled in size, knock the dough down and divide into two. Roll each piece of dough out then roll up and pinch the end piece to stop from unravelling to form two sausages. Roll the dough loaves into the oats then place in two standard greased loaf tins (you could also make the loaves more rustic and leave them unshaped). Leave in a warm place to double in size again. Bake in the preheated oven for 30-45 minutes or until the crust is golden, the bread feels light and the loaves make a hollow sound when tapped on the bottom. Invert the loaves on to a cooling rack and allow to cool completely.

To make the caramelised white chocolate, preheat the oven to 120C. Spread the chocolate on a baking sheet and drizzle with the oil. Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula. Continue to cook for 30-60 minutes, stirring every 10 minutes. Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelise. 

In the meantime, roast the macadamia nuts lightly then placing in a blender or coffee grinder. Process on high speed until the nuts begin to form a smooth paste (you can add a drizzle of vegetable oil if the paste doesn't begin to form). If you're a patient person, a pestle and mortar would also do the trick.

Once the chocolate is golden brown, stir the macadamia spread. If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature. If the spread hardens, pop it in the microwave for a few seconds to soften it, then stir in a tablespoon or two of vegetable oil. 

To make the toast, cut the bread into thick slices and toast under a preheated grill until the outside is crisp but the inside is still soft. Serve with lashings of caramel spread. 

Chocolate truffle amaretti cake with espresso glaze

Did you bake up a storm on World Baking Day? I certainly did! The red velvet cupcakes I made for my mom were a huge success – she ate about six of them! But being an overachiever is tough (thanks for the genes, mom and dad), and since no weekend is bake-free for me, I though it only fitting that on such a special occasion as World Baking Day, I do it justice by doubling up. So I baked an extra recipe, you know, for the fun of it. But to be honest, it was mainly because red velvet cupcakes don’t have any chocolate in them and we all know about my chocolate obsession! So I sort of pledged to bake for myself this time around (that's bad isn't it?!)

This is one awesome cake and it totally hit the chocolate spot. It’s dense like a truffle and if you leave out the amaretti biscuits, it’s completely gluten-free. I love the biscuits in it though so if you can find them, toss a few in. They give an intense almond taste to the ‘cake’ (can we call it a cake, it’s more like a giant slab of chocolate) and along with the extra almondy booze, makes for a great combo. You could however, use hazelnut, coffee or whatever other liqueur takes your fancy (be reasonable though, Jagermeister and chocolate aren’t friends – well, I’m not friends with it either after one or two occasions I’d rather not mention!).

Anyway, the cake puffs up during bake and then flops down enough for you to be completely alarmed, but rest assured, that’s supposed to happen! It gives the top a beautiful cracked appearance and creates deep furrows perfect for collecting that lusciously glossy espresso glaze. Served with a scoop of vanilla ice cream and it’s dessert perfection.

Chocolate truffle amaretti cake with espresso glaze

Serves 6-8

45g (3 tbsp) butter

170g dark chocolate (70%)

6 large eggs, separated, at room temperature

250m (1 cup) white sugar, divided

45ml (3 tbsp) almond extract or liqueur

60g amaretti biscuits crushed*

Pinch of salt

Espresso glaze

125g dark chocolate (70%)

50g butter

1 tbsp golden syrup

1 tsp instant-espresso powder

Preheat the oven to 180C. Grease and line the bottom of a 20cm springform cake tin with baking paper. Melt the butter and chocolate together in a bowl over gently simmering water. Using an electric mixer beat together egg yolks and ½ cup sugar until very pale, thick and creamy (about 10 minutes). Add liqueur, amaretti biscuits, melted chocolate mixture and mix well.

In a separate bowl, beat egg whites until soft peak stage then add remaining sugar and beat until stiff and glossy. Fold the meringue into the chocolate mixture in 3 batches. Pour the batter into the lined cake tin and bake for 40 minutes or until just set. The cake will still be very moist. Allow the cake to cool completely before removing from the tin. Make the glaze by placing the chocolate, margarine, syrup and coffee in a bowl over gently simmering water and stir until melted. Serve the glaze poured over the cake.

*Amaretti biscuits are small, crisp Italian biscuits traditionally made from crushed almonds. You can find them in the biscuit aisle of most supermarkets but feel free to leave them out completely or replace with toasted crushed almonds, if you like.

EASTER UPDATE!
Take one packet of speckled eggs (okay may half a packet because you'll probably have eaten half of them) and scatter over the cake for a fun twist!

Red Velvet Cupcakes for World Baking Day

I never bake for myself. If I bake, it's for a reason; to spoil a friend, to share with colleagues or to (hopefully) inspire someone on this page to create something delicious to share with their friends or families - like a ripple effect of baking love! So when I discovered that this year's theme for World Baking Day on Sunday 18 May is #PledgetoBake for someone special, I decided to do what I usually do and bake with love, but this time, it's for the person who inspired my love for sweetness and baking, the sweetest person I know - my mom (who, by the way, is probably the only person who can take down a tin of condensed milk faster than I can - I know, hard to believe isn't it?!). 

It was a mini baking set I received for Christmas at 6 years old that sparked my passion for whipping and whisking but it actually began way before that, with me poking my nose over the kitchen counter and watching my mom and grandmother baking up all sorts of delights. My mother would bake fresh bread each morning and churn butter from the cream skimmed off the top of the milk that came from our cows on the farm. Homemade strawberry jam was also a regular thing in our kitchen. Despite insisting she isn't a talented baker, we still got the most beautiful, creative birthday cakes each year, made in the dead of night. Wishing wells, Humpty Dumpty's and Garden walls crawling with sweetie insects were the cakes I could only dream of. But didn't have to. 

So when I started hosting my own cooking shows in our family kitchen, with every single ingredient neatly measured out in a gazillion little prep bowls (a la Delia Smith-style), my mom never complained about the mountain of washing up (despite it driving her nuts inside!). The older I got, the more challenging the recipes I attempted became. I never stuck to the simple stuff; having once seen spun sugar in a food magazine, I attempted to make it myself, only to leave my mother chiseling molten sugar off her kitchen floor and walls for weeks afterwards! Yet still, she was always encouraging of my dream. 

 Mom, this recipe and post is for you. You've always supported and encouraged me; from your kind words after little flops on national television to sending me countless recipes from your cookbooks and the many, many dishes you've washed during my endless photoshoots. But most of all, it's a little thank you for the passion and love you gave me for food. 

These pretty red velvets remind me of my mom. Graceful and elegant; I've always thought of the red velvet cupcake as the lady of all the cupcakes. It's bright and cheerful and sweet as can be. But who will you be baking for on World Baking Day, which by the way, is this Sunday (18 May 2014)? Let me know in the comments below and also, WHAT you'll be baking for them! 

Don't forget to make your pledge official here - it puts your #pledgetobake into a cute little card that you can share on social media and also allows you to tag the lucky person you're baking for so that the world knows how awesome they are! 

Happy World Baking Day!

Red velvet cupcakes with cream cheese frosting

Recipe by Stork Bake

Makes 12

180g Stork Bake

2 large eggs

1 tsp vanilla extract

1 tsp salt

400g (2 1/2 cups) cake flour

315g (1 1/2 cups) castor sugar

Red food colouring (I used the gel variety)

2 tbsp cocoa powder

250 ml (1 cup) buttermilk or natural yoghurt

3 tsp baking powder

Frosting

55g Stork Bake

300g Icing sugar, sifted

125g smooth full fat cream cheese

Preheat the oven to 180C. Line a 12 hole muffin tin with cupcake cases. 

Cream the Stork Bake and sugar until light and fluffy. 

Add eggs one at a time, beating well between each addition. 

In a separate bowl, combine the cocoa, food colouring and 2 tbsp water then beat into the mixture. 

Combine the flour, baking powder and salt and add into the mixture gradually, alternating with the buttermilk and beating on a low speed. 

Spoon the batter into the cupcake cases, filling them 3/4 full. 

Bake for 20-25 minutes or until springy to the touch, or a skewer inserted into the middle comes out clean. 

Cool on a cake rack, before frosting. 

For the frosting, cream the Stork Bake until light and fluffy then add the icing sugar and beat well. Once very light and fluffy, add the cream cheese. 

Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!)

Nutty chocolate magic bars

Idiot-proof doesn't come close to describing these bars. I mean, you don't even need a bowl to make them! It's a simple case of layering 5 ingredients and banging the tray in the oven. No stirring, no mixing, and no effort. But I don't promise that waiting for them to bake won't take effort because it will. It will in fact be torture. Now I hear you asking, 'But Kate, why are they magic?!' Well, because you just layer the ingredients in the baking tin, and while they are in the oven, they magically split into a crumbly biscuit layer, a sticky caramelised toffee layer and a nutty, chocolatey layer on top. 

What I love the most about these magic bars, besides the fact that they're ridiculously easy and decadent, is that they're just as versatile. Don't like coconut? Swop it out for oats, or puffed rice or granola. Add more nuts, take out the chocolate, sprinkle in smarties or chocolate malty balls, the sky is the limit!

Magic 5 ingredient chocolate bars

No mixing, no washing up, simply layer the ingredients in a baking pan and the bars magically come together during baking.

(makes 24)

125g butter or margarine, melted

150g chocolate or digestive biscuits, crushed

1 tin (395g) sweetened condensed milk

1 cup chocolate chips or chopped chocolate

2 ½ cups chopped nuts, coconut or oats (or a combination of all)

Preheat oven to 180°C. Grease and line a 20 x 20cm non-stick baking pan.

Pour the melted butter into the tray and sprinkle the biscuit crumbs over evenly.

Pour the condensed milk over. Layer the remaining ingredients on top one at a time and press down firmly with the back of a spoon. Bake for 25-30 minutes or until light brown. Loosen from the sides while still warm and cool on a wire rack. Cut into bars.

Honey and toasted almond puff pancake

Also known as a 'Dutch baby' this beautifully puffy pancake is a different spin on a breakfast favourite. It's essentially a sweet Yorkshire pudding;  a 5-ingredient batter which is poured into a preheated pan with lots of melted butter. I love how the puffy edges go crispy and almost embrace the fillings that you could add in the middle. Think berries or sliced fruit, scoops of vanilla ice cream or dollops of creme fraiche. I kept mine delightfully simple with a drizzle of honey and a scattering of toasted almonds. And if you'd rather to stick to the good ol' classic pancake then give my milk tart pancakes a try!

Honey and almond puff pancake

Serves 1-2

37g (1/4 cup) flour, sifted

15ml (1 tbsp) castor sugar

1 egg

60ml (1/4 cup) milk

½ tsp vanilla essence or extract

15g butter

25g flaked almonds, toasted

Honey, to serve

Icing sugar, to dust

Preheat oven to 200C. Place a 10cm cast iron skillet, pan (with an oven-proof handle) or oven-proof dish in the oven for at least 20 minutes to preheat.

In the meantime, combine the flour and sugar. Add the eggs, milk and vanilla and whisk to form a smooth batter. Once the pan is preheated, remove it from the oven and add the butter. Coat the pan with the melted butter then immediately pour in the pancake batter and place back in the oven. Bake for 20-25 minutes or until the pancake is puffy and golden brown. Remove from the oven and serve immediately scattered with almonds, drizzled with honey and finished off with a dusting of icing sugar.

TIP Take care when removing the pan from the oven as it will be very hot!

Spiced sweet potato cake with Muscovado frosting

What's the best way to make sure you eat your 5-a-day? Stick them in a cake! Hidden vegetable cakes are big this year so whether you're tucking bright pink beetroot into a red velvet cake, grating courgettes into a carrot cake, adding mashed potato to chocolate cake (this is apparently a thing) or opting for sweet potato like my recipe below, the results are always deliciously moist and healthy (well, sort of!). 

This is hands-down one of the most delicious cakes I've ever made. It's gently spiced, buttery, light, not too sweet and the sweet potato gives it a lovely moist texture. You could swop out the sweet potato with pumpkin or mashed butternut - I think that would be equally delish. 

The brown sugar frosting is something a little different, using Muscovado sugar, which is caramelly and rich, imparts a crazy-good molasses flavour.  

It's quite a looker this cake, and I wanted it sky-high with four layers for these photos but have adjusted the recipe below to make it three, as four is just impractical and results in HUGE slices of cake (now, depending on what kind of person you are, you may agree or disagree with this statement!). But I want to share a little secret when it comes to assembling layer cakes; freeze the cake layers. Wrap each cake in wax paper and cling wrap then freeze the night before. Make sure your frosting is at room temperature and then go about assembling your cake using the frozen layers. The cake will be rigid so it will be easy to spread (no crumbs!), the layers won't break and as you work, the frosting will set and you won't be left with a leaning tower of Pisa. Once you're done, allow the cake to return to room temperature before cutting and serving. Voila! You're welcome.

Spiced carrot and sweet potato cake with brown sugar frosting

Serves 10-12

210g butter, softened

270g Demerara sugar

3 eggs

180ml cooked and mashed sweet potato

1 tsp vanilla extract

200g self-raising flour, sifted

½ tsp bicarbonate of soda

1 tbsp cinnamon

½ tsp nutmeg

120g finely grated carrots, squeezed well

1/2 cup sultanas (optional)

75g flaked almonds

Frosting

200g butter, softened

2-3 tbsp boiling hot water

75g Muscovado sugar

300g icing sugar, sifted

250g smooth full fat cream cheese

Toasted flaked almonds, to decorate (optional)

Preheat the oven to 180C and grease and line 3 x 20cm sandwich cake tins.

Cream the butter and sugar until very light and fluffy.

Add the eggs one at a time, beating well in between each addition.

Beat in the sweet potato and vanilla.

Combine the flour, bicarbonate of soda and spices and stir into the cake batter.

Stir in the carrots, sultanas and flaked almonds then divide between the 3 tins and bake for about 40 minutes or until a skewer inserted into the middle of the cakes, comes out clean.

Allow the cakes to cool, upside down, completely then remove from the tin.

For the frosting, cream the butter until light and fluffy.

Pour the boiling water over the muscovado sugar to dissolve (pop in the microwave for a few seconds if needed) then allow to cool.

Add the cooled muscovado syrup to the butter with the icing sugar and beat until combined. Mix in the cream cheese.

Sandwich the cakes together with the frosting, leaving enough to cover the top.

Decorate with nuts, if desired.

TIP This cake batter would make fantastic cupcakes! Just fill cupcake liners 3/4 full and bake until golden. Then top with the frosting.