Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Basbousa – an Egyptian Semolina Yoghurt Cake

Basbousa

A Basbousa is an Egyptian classic. It’s a dense semolina yoghurt cake flavoured with burnt butter and honey and doused with rose, lemon and cardamom syrup. You’ll find it in every pastry shop in Egypt and it’s often served with cream. But it’s not very easy to find here in the UK, so here’s an easy recipe for you to make your own.

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Double Apple Tarts with White Chocolate

White Chocolate Double Apple Tarts in their tins. Made with the best shortcrust pastry ever.

Tarts, Pies & Pastries | 13th September 2014 | By

These individual double apple tarts are easier to make than you might think. They have a base of vanillary apple puree and white chocolate which is then topped with apple slices and glazed with apple jelly. Perfect for picnics, dessert or afternoon tea.

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Rich Dark Chocolate Scones & A Cornish Cream Tea in the Garden

Rich Dark Chocolate Scones

Scones | 16th August 2014 | By

It’s International Scone Week over at Fig Jam and Lime Cordial. Now in it’s fifth year, I’m quite shocked to find that I haven’t participated since 2012. If you ever need a scone recipe, Celia’s annual round-ups of all sorts of scones from bloggers around the world is a must. Read on to get the recipe for my rich dark chocolate scones.

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Eton Mess Chocolate Cake

There’s nothing quite like the scent of ripe strawberries in summer. This Eton mess chocolate cake makes the most of this delectable bright red summer fruit. Two layers of chocolate cake are sandwiched and topped with lots of strawberries, cream and meringue. It’s perfect for birthday parties, celebrations or any alfresco occasion which requires cake.

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Caramelised Onion and Cocoa Yogurt Dip

Yogurt Dip

It’s not only National Vegetarian Week, but it’s National Yogurt Week too. Being both vegetarian and passionate about yogurt, I couldn’t let this go without a post. Nayna over at simply food recently mentioned making a caramelised onion and yogurt dip at an event. I was immediately struck by this excellent idea and thought I’d try and create my own version – with a chocolate twist, of course.

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Beetroot Muffins with Walnuts, Wild Garlic & Goat’s Cheese

Beetroot, Walnut, Wild Garlic and Goat's Cheese Brunch Muffins

Savoury muffins for brunch are a wonderful thing. They taste good and you can pack in whatever vegetables you happen to have to hand. They make an interesting and easy packed lunch too and they’re ideal for picnics. These beetroot, walnut, wild garlic and goat’s cheese brunch muffins are particularly fine ones.

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A Tale of Two Bundts

Bundt, Cake | 8th February 2014 | By

Chocolate Orange Bundt

I have long been an admirer of the stunning bundt creations to be seen over at Dolly Bakes. Being averse to tins for storage reasons as well as sticking ones, I’ve been on the look out for a silicone bundt-type mould to use. I’ve not found anything suitable – until now that is. Lékué do an amazing range of silicone bakeware and it looks to be better quality than some I’ve come across. Recently I received a few items from them to try out. You can see how I got on with the bread maker in a previous post. The bundt-like mould they sent, however, was the very first thing I tried. I was a little nervous and quite excited.

Silicone Bundt Mould

For my first ever bundt, I thought I’d create an orange and chocolate marbled affair with an orange glacé icing. There were no clues as to the quantities needed for the mould, so I had to guess. I thought I was making a generous amount of cake mix, but it barely covered the bottom. As it turned out, this was fine and produced a perfectly sized cake which still looked good. The second time I used it, I upped the quantities, but it still didn’t make a full size cake. I sprayed the mould with oil just to be on the safe side – I really didn’t want it getting stuck. I needn’t have worried, it came out like a dream.

Chocolate Orange Bundt

Despite my nerves, I was really happy with the result of my first ever bundt-shaped cake. It really looked quite striking. The almonds, orange juice and yogurt kept the cake nicely moist and the flavours were clear and fresh and worked beautifully in combination. The Lékué bundt-like mould was so easy to use too: it was sturdy enough to stand up in the oven on its own without losing shape; I had no problems turning the cake out (and the second time I didn’t spray it) and it was easy to wash. Perfect. I can see this getting a lot of use.

Chocolate Orange Matcha Bundt

A few days later, we had some good news to celebrate and invited some friends around for tea. So impressed was I with my orange and chocolate bundt-like cake, that I decided to make another one. Only this time I added more ingredients and accompanied it with a third flavour – matcha. This was an even prettier cake than the first. It was bigger and had three contrasting colours rather than two; once cut the interesting swirling patterns were revealed and some of the slices were spectacular. No one piece was the same. CT likened it to a metamorphic rock, maybe not marble but it was certainly very “gneiss”, he quipped. The cake was just as delicious as the first and the texture was equally good. Now what ingredients, I wonder, am I going to include in my third bundt-like cake?

Matcha Orange Chocolate Marble Cake

My method for the second cake was exactly the same as the first except I had three different mixtures rather than two. See below for the printed recipe for the first cake. The quantities for the second were as follows:

  • 240g unsalted butter
  • 260g caster sugar (again I used cardamom sugar)
  • 4 large eggs
  • 100g ground almonds
  • 230g flour
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 organic orange – zest and juice
  • 2 tbsp yogurt
  • 1 rounded tbsp cocoa powder
  • 1 scant tbsp matcha powder

Not only are these bundts completely made from scratch but the recipes are my own. With just a little bit of pride, I am thus sending them off to Javelin Warrior for his Made with Love Mondays.

As you can probably tell, I have a new found passion for bundt cakes, so I am sending these off to the very first Love Cake Challenge with Ness over at JibberJabberUK who has chosen the February theme of Baking with Passion.

As already stated, I’ve rather fallen in love with these cakes, so although they weren’t made for Valentine’s Day as such I think they fit into the general love theme for February, so I’m sending this off to Dolly Bakes for her Calendar CakesOh L’amour.

CT is quite keen on these bundt cakes too, so it is possible the next flavour might be a mocha one and he might get it for a special Valentine’s Day treat. As such I am submitting these to Lets Cook Sweet Treats for Valentine with Nayna over at Simply Food.

Both of these cakes were made for loved ones, so I am also entering it into the Four Seasons Food challenge with Anneli Delicieux and Lou at Eat Your Veg. The theme this month is not surprisingly Food From The Heart.

Finally, I think, I’m linking this up to #recipeoftheweek with Emily over at A Mummy Too.

Oops, there is another one. Victoria over at A Kick at the Pantry Door has chosen Orange as this month’s Feel Good Food, so really I have no choice but to enter 😉

Thanks to Lékué for sending me the bundt mould to try out. I was not required to write a positive review and as always all opinions are my own.

print recipe

Chocolate Orange Bundt
Orange and Chocolate Bundt
by Choclette February-3-2014
A deliciously moist marble cake where you get two different flavours in one bite. Looks impressive too.
Ingredients
  • 180g unsalted butter
  • 200g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
  • 175g flour (I used half wholemeal, half white)
  • 75g ground almonds
  • scant 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 large eggs
  • 1 organic orange – zest & juice
  • 2 tbsp cocoa powder
  • 1 tbsp yogurt (I used honey yogurt)
  • 50g icing sugar
Instructions
1. Cream butter and sugar together until light and fluffy.2. Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.3. Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.4. Place half the mixture in a separate bowl.5. To one bowl, grate in the orange zest and 1 to 2 tbsp orange juice.6. Dissolve the cocoa powder in 2 tbsp warm water, then add to the other bowl along with the yogurt. Stir until just combined.7. Spoon heaps of alternating batter into a greased bundt mould or tin. Bake at 180°C for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.8. Mix the icing sugar with just enough orange juice to make a slightly runny icing. Spoon or pipe this over the cooled cake.
Details

Prep time: Cook time: Total time: Yield: 8-12 slices

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Honey & Walnut Yogurt Semolina Cake

Honey & Walnut Yogurt Semolina Cake aka Basbousa

This Middle Eastern inspired honey & walnut yogurt semolina cake is dense but deliciously nutty. It’s soaked in a sweet citrus and rose honey syrup and is even nicer when served with a good dollop of clotted cream. The cake’s not only flavoursome, but very simple to make.

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Baileys Choconana Pie

Dessert | 4th January 2014 | By

 New Year’s Day and we were off to visit friends for a feast by the fire. Something special was required. I had some bananas that needed using up and some odds and ends of chocolate that I wanted to finish off. I also had two 180ml pots of Baileys Extra Thick Cream I’d been sent in order to try out in a recipe. So my Baileys Choconana Pie was born.

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White Chocolate Yogurt Custard – So Smooth, So Creamy

White Chocolate Yogurt Custard

Dessert | 9th October 2013 | By

Twitter can be a great place for stimulating ideas. Who would have thought of yogurt custard? Well, following a Twitter conversation with Dom of Belleau Kitchen and Total Greek Yogurt a challenge was born. Dom was to have a go at making yogurt custard and I was going to try a chocolate version. Dark chocolate custard was what I had in mind as it would of course be delicious, but at the last minute I decided I would make a white chocolate yogurt custard which I thought would go particularly well with a fruity crumble.

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