Last weekend, I saw a recipe which I couldn’t resist: tartlet cheesecake and you make your own pastry from scratch! It’s a recipe that calls for lemon and poppy seeds which are lovely together. I love a really tart lemon poppy seed loaf!
This lemon cheesecake tartlet is really, really good! The cheesecake just melts in your mouth and the pastry is soft with a hint of lemon tartness mixed with the poppy seeds. It is a Yotam Ottolenghi recipe published in The Guardian Weekend last week. For the non-UK blog visitors, it’s a magazine which comes out every Saturday with The Guardian newspaper.
It’s very easy to make but it takes awhile for the tarts to be ready.
Line each pastry case with baking parchment and fill it with baking beans. Bake for 15 minutes until golden. Take out of the oven, remove the beans out and let the pastry cool down. Lower the oven temperature to 150˚C.
This muffin recipe puts a twist on the regular choco chip muffin by adding spices. I used a spice I found in the Sunday Riverside market in Cardiff. It’s called Victorian cake spice. I’m not really sure what’s in it – if you know, feel free to enlighten us! But it smells of Christmas, of cinnamon and nutmeg!
This recipe is from my favourite dessert cookbook called Divine and it uses a lot of the Divine chocolates which some of you might know is a fairly traded chocolate. In doing this recipe, I was trying out 3 things:
my fan-assisted oven – I think the thermostat is not working properly and it emits too much heat. The first batch turned ok, a bit over-cooked around the edges but nice and soft inside. The second batch was quite burnt on the outside.
cake & biscuit set – a gift from Tonet and Dino
magimix 3200 compact food processor – I was deciding between a kitchenaid stand mixer or this food processor and decided to get the food processor this time and then think about getting the stand mixer another time. I want to learn how to make fabulous cakes and I read that a stand mixer is really good for making cake. For this recipe, I used the food processor to mix the cake and, you know, it’s not bad!
Now on to the recipe!
Melt 2 x 100g bars of Divine dark chocolate by breaking it relatively equal pieces. Put in a heatproof bowl and set it over steaming water (not boiling!). Be careful not to get any water in the chocolate. When the chocolate is melted, remove the bowl from the heat and let it cool.
Put 200g of very soft unsalted butter and 200g caster sugar in a bowl of your food processor or stand mixer if you have one – lucky you! Mix until light and creamy.
You will need 4 large free range eggs (at room temperature is best). Beat in the eggs one at a time. Beat well after each egg.
Stir in the 100ml sour cream on low speed then mix the 200g self-raising flour. Lastly, mix the melted chocolate gently until it’s all mixed up well and the mixture is smooth and looks really yummy!
Now you can make them into cup cakes by spooning them in muffin cases or you can make it into a chocolate loaf using a loaf tin (greased and base-lined).
Cook at 180˚C (or much less if you have fan-assisted oven) for 20-25 mins or until firm.
Optional topping or “icing“: melt 1 x 100g bar of Divine dark chocolate and when it’s all melted stir in the 1 tbsp golden syrup and 25g unsalted butter. Did you like it Dan? 🙂 It was delicious. And much tastier for having been so beautifully photographed…