Category: Desserts

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Bakes Desserts Recipes

Hummingbird Slices

I tasted Hummingbird Cake for the first time on my recent motorhome trip to Scotland. It was served up in the delightful Cocoa Skye cafe in Brora (you can check out my post on it here). I decided I would come up with my own take on this when I reached home.

Incidentally, many of the beautiful places featured in my recent posts from Scotland have been battered this week by Storm Babet. Flooding has affected Angus, Aberdeenshire and Caithness, leaving us feeling how fortunate we were to experience brilliant sunny weather there, just a few weeks ago. Friends in Scotland – our thoughts are with you.

A little research tells me that Hummingbird Cake originated in Jamaica, and is now popular across the US. I’ll be interested to hear from any of my lovely American followers whether that is so?

I consulted several recipes before coming up with my own. One of those I read was by Jamie Oliver, who gave his version this convincing endorsement: “bake it, and get it in your gob”. Say what you mean, Jamie lad, say what you mean.

All the recipes I looked at made this a double decker cake. I wanted to make it single tier – I find a tray bake easier to serve and store, while having only one layer of cream cheese frosting makes it just a little less calorie-tastic.

I have stuck with the core ingredients of banana, chopped pineapple and pecan nuts in a spiced sponge, with cream cheese frosting and zesty sprinkles. The finished product is shown in my photo above, and has gone down very well with the family. So here we go, the ADK take on Hummingbird Cake.

Servings

Depending on how you cut it, at least 12 – 14 slices.

Timings

20 mins to prepare the cake, 30 mins to bake in the oven at 180C (the frosting is made while the cake is baking).

You Will Need

  • 280g self-raising flour
  • sprinkle of salt
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 120g caster sugar
  • 50g pecan nuts, chopped
  • 2 bananas, mashed
  • 150g chopped pineapple, fresh or tinned
  • 2 eggs
  • 120ml sunflower oil
  • 1 tsp vanilla extract
  • 100g soft cheese
  • 100g icing sugar
  • 70g baking spread
  • 1 lime

Method

  1. Turn on the oven to 180C. Prepare a traybake tin (mine is 22cm square) by greasing and lining with kitchen paper.
  2. Sieve the dry ingredients – flour, salt, baking powder and sugar, into a bowl. Add the chopped pecans and mix.
  3. In separate bowl, mix the mashed bananas, pineapple, beaten eggs, oil and vanilla.
  4. When the oven is up to temperature, pour the contents of the wet ingredients into the dry. Stir until fully mixed, then pour into the prepared baking dish, evening it out with a spatula. Place in the oven for 30 mins.
  5. Meanwhile, make the cream cheese frosting. Sieve the icing sugar into a bowl with the soft cheese and spread. Mix with an electric mixer until smooth. Place in the fridge.
  6. Take the cake from the oven. Check it is baked by inserting a skewer in the centre – if it comes out dry it is done. Set aside to cool.
  7. Once cooled, lift the cake on to a board and carefully spread the cream cheese frosting all over. Grate the zest from the lime and sprinkle over. Place back in the fridge to chill.
  8. Take from the fridge and cut into slices. Keep these in a box in the fridge.

Customise It!

I liked this as it is, but you could decorate the topping with some small pieces of chopped pineapple or pecan if you wish.

I’m still enjoying listening to Scottish bands in the ADK Kitchen, so here is another great track to share with you: Del Amitri with Always The Last To Know.

Categories
Bakes Blog Desserts

Sweet Dreams (Are Made of This)

At this point on our motorhome tour of Scotland we are at Brora, a small Highlands village on the north-east coast. Our camp site is a golf ball’s throw from a massive, deserted golden beach. I say a golf ball’s throw because, to reach the beach, you must first of all carefully traverse one of the many links courses that can be found along the Scottish coast.

The beach then stretches for 2 miles, along which there are several benches where it’s possible to sit to take in the views (like this one in my photo below), and listen to the sounds of the gently rolling waves.

The walk along the beach leads to this picturesque little harbour, where each afternoon we watched the fishing boat come in from the North Sea to unload the day’s catch.

Everywhere is beautifully maintained, with a real sense that the local community take great pride in their surroundings.

As if this is not idyllic enough, the village has an amazing cake shop, Cocoa Skye. On our first day, we shared a slice of hummingbird cake with our americanos. I hadn’t come across this type of cake before, but once the waitress explained how it was made, I just had to try it. It tastes like carrot cake but with pieces of banana and pineapple, with a reassuringly sweet and creamy frosted topping and chopped nuts. I will definitely be trying to recreate this cake when I get home!

On the next day, my choice was this raspberry and almond bakewell, which was also delicious.

Mild weather, beautiful views, a golden beach and delicious cake. A heavenly combination that brings to mind this track from the Eurythmics, featuring the voice of Scotland’s Annie Lennox: Sweet Dreams (Are Made of This).

Categories
Breakfast Desserts Recipes

Spiced Plum Compote

A plentiful supply of fresh plums has been arriving off the trees and into the ADK kitchen recently – I guess it’s that time of year. Here’s a very quick and easy way of cooking them up for use either as a breakfast topper, on oats or muesli, or as a dessert, with milk or natural yoghurt (see above). There are only 4 ingredients and the whole exercise will take about 10 mins.

And it’s delicious.

Servings

At least 6 servings.

Timings

10 mins.

You Will Need

  • 9 – 10 fresh plums
  • 1 tbsp demerara sugar
  • 1 tsp Chinese 5 spice powder
  • juice of 1 lemon

Method

  1. Chop the plums and discard the stones. Place in a saucepan with the other ingredients.
  2. Bring to a boil and stir, then reduce to a simmer for 5 – 10 mins. Switch off.
  3. Allow to cool, and serve over oats, nuts and seeds or muesli, with milk or natural yoghurt, as a breakfast or dessert dish.

Customise It!

If you don’t have 5 spice, then mixed spice, cinnamon or nutmeg will be fine. Another idea is to chuck a cinnamon stick into the saucepan as the compote is cooking, if you wish.

Today’s addition to the Playlist is a track that came on a few days ago while I was driving. I’d forgotten how great it was, especially with the unmistakable jangling sound of Johnny Marr on guitar. Add in Bernard Sumner from New Order on vocals and you have one mighty Mancunian supergroup. This is Electronic with Get the Message.

Categories
Bakes Desserts

Summer Berry Burst Muffins

This post sees seasonal summer berries, such as strawberries, raspberries and blueberries, generously packed into a cake muffin. The berries burst with joy as they bake, giving each muffin a unique, jammy appearance (as shown in my photo above) and a delicious, juicy, fruity taste.

It truly is food to put a smile on your face!

Servings

12 muffins.

Timings

15 mins to prepare, 25 mins to bake at 180C.

You Will Need

  • 220g plain flour
  • 3 tsp baking powder
  • half tsp salt
  • 110g caster sugar
  • 1 egg
  • 240ml milk
  • 90ml vegetable oil
  • 60g oats
  • 150g fresh berries (such as strawberries, raspberries, blueberries or blackberries)

Method

  1. Heat the oven to 180C. Prepare a muffin tin or mould for baking.
  2. Sieve the flour, baking powder, salt and sugar into a bowl. Stir in the berries and ensure all are covered in the floury mix.
  3. Break the egg into a second bowl and add the milk, veg oil and oats. Give it a good stir.
  4. Combine wet and dry ingredients and stir till combined, with no dry ingredients showing. Spoon the batter into your mould or tin, and bake for 25 mins at 180C.
  5. Allow to cool for a few minutes, then transfer to a wire rack to cool.

Customise it!

Other berries or soft fruit can be substituted – but please keep it fresh and local, going with what is in season in your area.

I did say this was food to put a smile on your face, so let’s keep that theme going with our latest musical choice. A Rush of Blood to the Head is still my favourite album by Coldplay. They have done some terrific stuff since, but in my view they have never bettered it. Here’s one of the many great tracks from the album – God Put A Smile Upon Your Face.

Categories
Bakes Desserts Recipes

Plum & Almond Slices

This week I received a harvest of the first plums of the summer. They are plump, juicy and a magnificent purplish colour (see below). Isn’t nature wonderful – Artificial Intelligence (AI) can do more and more things nowadays, but it can’t produce these (yet).

I will return to the subject of AI in a few moments.

I decided to combine the plums with ground and flaked almonds in a traybake, cut into slices to have with a cup of tea or coffee, as shown in my main photo at the top of this post.

The slightly tart taste of these early plums complements the rich, velvety, amaretto-ish, marzipanny taste of the egg and almonds. Delish!

Servings

16 slices.

Timings

15 mins to prepare, 30 mins to bake at 180C.

You Will Need

  • 125g self-raising flour
  • half tsp salt
  • 80g ground almonds
  • 170g baking spread or margarine
  • 150g caster sugar
  • 3 eggs
  • 1 tsp almond essence
  • 300g plums, de-stoned and chopped into rough pieces
  • a few handfuls of flaked almonds

Method

  1. Grease a baking tray and line it with baking paper. The one I used is 22cm square. Turn the oven on to warm up to 180C.
  2. Sieve the flour and salt into a bowl, and stir in the ground almonds.
  3. Combine the spread and sugar in a second bowl and whisk with an electric mixer until pale and fluffy. Add in the eggs and whisk, one at a time, and then the almond essence.
  4. Combine the contents of the two bowls and fold in.
  5. Spread a few spoonfuls of the cake mixture over the bottom of the baking dish and spread out so it is flat.
  6. Pour the plum pieces into the rest of the cake mixture in the bowl, and fold in. Add the plummy cake mix to the baking tray. Level it out with a spatula, then sprinkle the flaked almonds over. Press the flaked almonds down gently with the back of a fork, so that they adhere to the mixture.
  7. Bake for 30 mins at 180C. Then remove and allow to cool a little in the tin, before transferring to a wire rack.
  8. When completely cooled, cut into slices.

Customise It!

If you don’t have plums to hand, try other soft fruit, like cherries or berries.

Like me, you may have noticed that we are hearing more and more these days about the growth of Artificial Intelligence, or AI, and that it will be taking over more and more jobs and tasks that are carried out by humans.

Mmmm. I’ve been wondering whether AI could come up with a recipe such as Plum & Almond Slices, and then bake it? Would it seriously be bothered carefully trimming around the stones in a pile of plums with a sharp knife? And if so, would it lick the batter left on the spatula and in the bowl once its put the traybake in the oven? If not, it would be missing out on a special treat, and that certainly isn’t my definition of progress.

Turning to the ADK Playlist, I was intrigued to find out recently that I have a new, AI personalised DJ on Spotify. His name is Xavier and he presents a continuous stream of music curated from my listening over previous years, with new tracks that he thinks I may also like. If I want to skip a track, I just ask him and he moves on to introduce the next song.

He hasn’t completely mastered my tastes so far, but I am sure it is only a matter of time. Interestingly, I didn’t ask for him to start doing this – he just appeared one day on my app.

It reminded me of this track by Leftfield, called Machines Like Me, which contains the line Machines, they’re taking over. Maybe I’ll ask Xavier if he knows it.

Categories
Desserts Recipes

Eton Rifles Mess

“Sup up your beer and collect your fags,
There’s a pick your own farm down near Slough….“

Ok, well maybe those aren’t quite the opening lyrics of the classic song written by Paul Weller, The Eton Rifles. However, this time of year means strawberries in the fields, summer days spent picking the juiciest and ripest to fill your punnet, and making them into that seasonal classic dessert, Eton Mess.

This dish originated at Eton College in the 1930s, and consists of broken meringue pieces, chopped strawberries and whipped cream. However you combine them, in my experience, they always end up looking a bit of a mess, hence the name (my main photo above is a case in point, though please note the sprig of fresh mint strategically positioned for artistic effect).

“Get out your mat and pray to the west,
I’ll be in the kitchen making Eton Mess…

That also may not be a totally accurate quote from the song. However, for me, this dish always brings to mind The Jam’s classic track about class hierarchy perpetuated by old public schools.

Ready to tear down the House of Commons in your brand new shoes? No? Settle for making some nice meringues?

Here’s how to make Eton Mess.

Servings

This should give you dessert for 4 people.

Timings

The meringues take 1 hr 30 mins to bake, during which time you can prepare the cream and strawberries. Once the meringues cool, it will then take seconds to combine.

You Will Need

  • 3 egg whites
  • 175g caster sugar
  • 100ml double cream
  • a 250g punnet of fresh strawberries

Method

  1. Heat the oven to 150C.
  2. In a clean bowl, whisk up the egg whites with an electric mixer till they form silky, white peaks.
  3. Add the sugar in spoonfuls at a time, whisking again after each one until all the sugar has been combined.
  4. Line a baking tray with baking paper, and drop the meringue mix on to it in dollops. You should get around 10 meringues.
  5. Place in the warmed oven for around 1 hr 30 mins, till golden. Leave to cool. They will be crispy on the outside, and slightly chewy at the centre.
  6. In a separate bowl, whisk the double cream until thick.
  7. Chop the strawberries.
  8. Crush the meringues into pieces, and mix with the strawberries and cream to make a right old mess.
  9. Place in the fridge until serving.

Customise it!

It is possible to add other summer berries, like blueberries, if you wish. You could also try mixing mascarpone in place of the double cream.

No surprises as to choice of track for the ADK Playlist. This is The Jam with The Eton Rifles.

Categories
Bakes Desserts Recipes

Cappuccino Cake

Hats off to our friends at Waitrose for this week’s recipe bake, an ideal cake for coffee lovers. With a sponge base made from real coffee, topped with a coffee cream frosting and a sprinkling of cocoa powder, it’s no surprise that this is given the title of Cappuccino Cake.

Servings

About 8 generous slices.

Timings

15 mins to prepare, 40 mins to bake.

You Will Need

  • 100g butter
  • 3 tbsp single cream
  • 2tbsp black coffee (made from ground coffee if poss, but instant will do)
  • 75g caster sugar
  • 50g light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 100g self-raising flour
  • half tsp salt
  • 100g mascarpone
  • 3 tbsp icing sugar
  • cocoa powder for dusting

Method

  1. Warm the oven to 170C. Grease and line a 450g (1lb) loaf tin.
  2. Heat the cream and coffee in a microwave till mixed, then allow to cool.
  3. In a separate bowl, take 1 tsp of the cooled coffee cream and mix with the mascarpone. Set aside to chill in the fridge for use as frosting.
  4. Cream the butter and sugars with an electric mixer. Gradually beat in the eggs, vanilla and the rest of the coffee cream.
  5. Fold in the flour and salt, and combine to a smooth batter. Scrape into the lined loaf tin and bake for 40 mins.
  6. Transfer to a rack to cool.
  7. While the cake is cooling, finish off the frosting. Combine the chilled coffee mascarpone with the icing sugar and beat together with an electric mixer. Spread over the top of the cooled cake, and dust with the cocoa powder for that cappuccino effect.

Customise it!

If you are ok with nuts, you could add around 75g chopped walnuts to the sponge batter, effectively turning this into a cappuccino-topped coffee and walnut cake.

You can make the black coffee as strong as you wish – why not take the 2 tbsp required from a dark espresso, while you drink the rest.

Turning to choice of music, this week we heard the sad news of the passing of Andy Rourke, bass player in The Smiths. Andy was responsible for many wonderful bass lines in the band’s music, and here is one example – This Charming Man.

Categories
Desserts Recipes

Choc, Lime & Avocado Mousse

Avocados in a chocolate mousse? Surely not, I hear you say!

This week I have been researching egg-free dishes, as there is currently a shortage of eggs in our local shops here in the UK. Higher costs for farmers, and a cull of animals due to an outbreak of avian flu, are being given as the reasons for this. I understand this is also the case in some other parts of the world at the moment.

I’m seeing it as an opportunity to explore some recipes that don’t require eggs, so expect a little more of this over the next few posts. Here is the first – a rich, chocolatey mousse based on ripe avocado.

Servings

This will make 4 desserts.

Timings

10 mins to make, and then an hour chilling in the fridge before serving.

You Will Need

  • 2 large, ripe avocados
  • 3 tbsp cocoa powder
  • juice of 1 lime
  • 3 – 5 tbsp runny honey
  • 2 – 3 slices kiwi fruit, chopped into pieces
  • 0 eggs!

Method

  1. Chop the avocados in half and remove the stones. Scoop out the flesh into a food processor with blade fitted. Add in the cocoa, lime juice and honey and blitz to a smooth consistency.
  2. With a spatula, scrape the mousse into four pots for serving. I’ve used sherry glasses in the photo, but you could use ramekins or other small glasses if you wish. Top with the pieces of kiwi and place in the fridge to chill for 1 hour.
  3. Er, that’s it.

Customise It!

Cutting out the eggs is half way to making a vegan dessert, so why not go the whole way by replacing the honey with maple or agave syrup. You could also replace the kiwi with raspberries or cherries. Slices of banana, or chopped nuts, would be great also.

Turning to the ADK Playlist, I have still been buzzing this week after seeing Inspiral Carpets last weekend in London. It really was a great concert. Here is another of their tracks, this one reminding me of that memorable encore at the O2 Shepherds Bush Empire – Commercial Reign.

https://open.spotify.com/track/2ERdxKQ5IJo41PqpQA7VNP?si=3389712cf1034a9e
Categories
Bakes Desserts

Hot Cross Bun Pudding

The idea for this week’s dish has been sent in to me by keen follower of A Different Kitchen, Pamela (thank you, Pamela). It is a kind of bread and butter pudding made with hot cross buns and fruit. The original recipe that it is based on came from Waitrose, and included rhubarb, which Pamela says prompted her husband to comment that this is one of the nicest puddings you have ever made.

High praise indeed!

In my version, I’ve changed it up a bit to include raspberries and blueberries as another option.

Hot cross buns are plentiful in the shops this time of year, and this is a good way of using up ones that may still be at the back of your cupboard, a day or two old. Their dried fruit, spices and glaze go well in a custard-style pudding.

You may also be able to pick them up in the shops at the moment at reduced price. This happened to me completely by chance – I didn’t get round to shopping for this till a few days after Easter Sunday, by which time Sainsbury’s were selling off yellow stickered packs of six for the princely sum of 15p (which equates to 20 US cents) each. As they say in a cost of living crisis, every little helps!

Timings

10 mins to combine, then 30 mins to chill. Another 30 mins to bake at 180C.

Servings

At least four generous portions.

You Will Need

  • 4 hot cross buns, which can be a day or two old
  • Butter or spread for the buns
  • 50 g caster sugar
  • 3 medium eggs
  • 300ml single cream
  • 100ml milk
  • 1 tsp vanilla extract
  • 15 – 20 raspberries and 15 – 20 blueberries

Method

  1. Slice each bun horizontally into 3, and spread each slice on one side with butter or your choice of spread.
  2. Arrange them in a baking dish so that they overlap at 45 degree angles. This will mean the submerged parts of the buns soak in the custard, while the peaks crisp up and caramelise.
  3. Stud the berries in between the bun slices, to get good coverage all over.
  4. Combine the sugar, eggs, cream, milk and vanilla extract in a bowl with a mixer. Pour all over the buns, and place in the fridge to chill for 30 mins.
  5. Heat an oven to 180C, and put in the dish for around 30 mins. Keep an eye on it for the last 10 mins or so to make sure the tops are crisped, but not burnt.
  6. Serve warm. It is also great cold.

Customise It!

As suggested, you can vary up the fruit to include whatever you like or have to hand. As we know from Pamela, rhubarb will work very well – stew about 400g in 80g sugar with a little orange juice, and spread amongst the buns.

Do you have an idea for a dish that can be featured on A Different Kitchen? And if so, would you like to choose the next track for the Playlist? Drop me a note in the comments below, if so.

This week’s track for the Playlist is one that I know Pamela will appreciate. Here’s Rod with You Wear it Well.

Categories
Bakes Desserts Recipes

Baked Blueberry, Lemon & Mascarpone Cheesecake

Heard the one about the new Italian toy craze loved by foodies? It’s called My Little Mascarpone.

I recently found myself with a tub of the silky rich cheese left over after making Cherry, Mascarpone & Biscotti Dessert, and wondered what else I could come up with. I spotted some unused blueberries in the fridge and there are usually some lemons in the ADK fruitbowl. Hey presto, the idea for a baked cheesecake was born.

I was introduced to baked cheesecake a few years ago in a New York deli, and loved it. I like how baking makes the taste and texture more intense, while browning and caramelising the top.

Servings

8 good sized slices.

Timings

10 mins to make the pastry, and 10 mins to make the filling, while the pastry base is chilling and the oven is warming up. Up to 50 mins to bake.

You Will Need

  • 225g plain flour
  • 100g butter
  • pinch of salt
  • a few tsp tap water
  • 50g caster sugar
  • 1 egg
  • 250g mascarpone cheese
  • 1 tbsp lemon curd
  • zest and juice of a lemon
  • 1 tsp vanilla extract
  • 125g blueberries

Method

  1. Sieve the flour into a food processor with blade fitted. Add in the butter in chopped cubes and whirl till you have the texture of breadcrumbs. Drop in enough water and swirl again, till it makes a ball of dough.
  2. Roll out on a floured surface and line a pastry dish. Mine shown in the main photo is 21cm diameter. Place in the fridge to chill, and turn on the oven to 180C.
  3. When the oven has reached temperature, line the pastry with scrunched up baking paper filled with ceramic baking beans, and put in the oven for 10mins. This will part bake the pastry base before adding the filling.
  4. While the pastry base is cooking, make the filling by mixing the sugar and egg in a bowl. Add in the mascarpone, lemon curd, zest, juice and vanilla and mix it all with an electric whisk.
  5. Remove the base from the oven, and take out the baking paper and beans, leaving them in another bowl to cool. Pour the filling into the pastry base, and stud all over the surface with the blueberries. Press the blueberries down just enough so that they adhere to the filling but can still be seen from above.
  6. Bake in the oven for around 50 mins. Check on it after 35 mins – if a skewer inserted in the middle is coming out with no wet mixture on it, the cake will be cooked. I like to leave mine for the fuller 50 mins, as I like how this gives the filling a dense and richer texture, and the top to be browned and caramelised.
  7. Leave the baked cake to cool before serving.

Customise It!

I used blueberries as I had a pack unused in the fridge. You could just as easily use raspberries or other berries. Also, if you don’t like making pastry, or don’t have ceramic baking beans, you can use a shop-bought base. You could also use a pack of ready made shortcrust pastry, if you wish.

New York is also the inspiration for the latest track to add to the ADK Spotify Playlist. There really are so many great bands I could choose from here: the Velvet Underground, New York Dolls, Talking Heads, Sonic Youth, Interpol… and of course these lads from Queens. Here are The Ramones, with Rockaway Beach.