baking with booze

All posts tagged baking with booze

Baking With Booze: the Schnapps Edition! Apple and Poppy Seed Cake With Schnapps

Published February 26, 2015 by The Feminist

This is an unconventional twist on two of Austria’s most classic desserts: the Apfelstrudel and the Mohntorte.

Think: caramelized and spiced apples mixed together with a poppy seed sponge and drizzled with Schnapps. Things really can’t get more Austrian than that!

WARNING: Eat too much of this cake and you may start to yodel.

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Ingredients:

  • 140gr caster sugar
  • 170gr butter
  • 2 eggs
  • 140gr flour
  • 1tbsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 apples, peeled and cut into chunks
  • 50gr poppy seeds
  • 75gr nuts (mix of your choosing)
  • 2 tbsp fruity Schnapps (apple or apricot), 2 extra to drizzle over the top

Method:

  1. Heat a knob of butter in a pan and fry the apples with a tbsp. of sugar and a pinch of cinnamon until golden brown.
  2. Blitz the nuts and poppy seeds together in a blender until you get a fine dust/paste.
  3. Preheat the oven to 170°C. Mix the sugar with the butter until pale and fluffy.
  4. Add the eggs, one at a time.
  5. Slowly stir in the flour, baking powder and spices.
  6. Add the poppy seed mix.
  7. Stir in the fried apples and add 2 tbsp of Schnapps.
  8. Pour the batter in a loaf tin and bake for approx.. 50 minutes.
  9. Once the cake comes out of the oven, drizzle on some extra Schnapps (2tbps, or more!)
  10. Serve with a glass of Schnapps on the side.

Baking With Booze: Italian Amaretto Coffee Cake

Published December 20, 2014 by The Feminist

Dear readers, it has been a ridiculously long time since my last Baking with Booze video. Not because I was lacking inspiration – I’m never short of inspiration!- but because I was lacking time. These past couple of weeks have been absurdly busy and I regret to say that the first thing that suffered from my busy life was my blog and my Baking with Booze spin off show.

However, this doesn’t mean I have forgotten all about you, dear readers. You still have a special place in my heart and that is why I decided to clear my busy schedule and make some time to put together another Baking with Booze video.

This cake is – to use Tom Kerridge’s favourite phrase- “utterly lush”: a moist loaf packed with aromatic coffee and Amaretto flavours and topped with a tasty walnut crumble. It is by far the most perfect cake to kick off the Holidays, for it will get you into a Christmas spirit in no time.

PS: With this video, I also took the liberty to bombard you with my favourite song of the moment: Therapy by Mary J. Blige. I hope you all like it as well, because otherwise you are so screwed. 😉

Ingredients:

For the walnut crumble:

  • 50gr walnuts, finely chopped
  • ½ tsp ground cinnamon
  • 20gr butter
  • 1 heaped tbsp. flour
  • 2 tbsp maple syrup

For the Amaretto coffee cake:

  • 150gr butter
  • 200gr cane sugar
  • 200gr flour
  • 1 tbsp baking powder
  • 4 eggs
  • 100ml hot water
  • 1 tbsp instant espresso powder
  • 50ml Amaretto

Method:

  1. Preheat the oven to 170°C and line a loaf tin with baking parchment.
  2. Make the walnut crumble. Mix the butter, maple syrup, cinnamon and flour together in a blender until you get a thick paste. Stir in the chopped walnuts by hand until evenly dispersed and set aside.
  3. In a bowl, mix together the butter and sugar until light and fluffy.
  4. Mix the hot water together with the espresso powder and let it cool slightly before adding to the butter and sugar mixture. Mix well. Now stir in the Amaretto as well. Your mixture will look disgusting at this stage, but it will change, trust me.
  5. Stir in the eggs, one at a time and whisk well after each addition.
  6. Finally, stir in the flour and baking powder and pour the batter into the baking tin.
  7. Scatter dollops of the walnut crumble all across the top of the batter and bake in the oven for about 40-45 minutes.

Baking With Booze: The Carrot Cake

Published November 11, 2014 by The Feminist

Carrot Cake. It is probably the best cake-y invention ever. Yes, even better than when those two lovely French ladies accidentally dropped their apple tart on the ground and decided to serve it upside down and call it tarte tatin.

I’m absolutely infatuated with the humble carrot cake. Why?

First of all, it is so damn easy to make.

Secondly, it looks pretty (cuz it’s orange, obvs.)

And thirdly, which is the most obvious reason, because it contains carrots.

Although the carrot cake has been a staple dessert in the Anglo-Saxon world since the Second World War, it has only become “fashionable” in tiny Belgium these past few years.

In fact, some –ignorant- people here have still never tasted it (the horror!) or even heard of it (complete and utter terror!) How these people have managed to survive without the wonder of the carrot cake in their lives is honestly beyond my comprehension.

Anyway, so when I was telling my colleagues at work that I had baked a carrot cake for my latest Baking With Booze video and two of my co-workers frowned and asked me whether that meant it was a savory cake, I seriously almost had a heart attack and fell off my chair!

So for once and for all, dear Belgian folk: a carrot cake is a sweet miracle. An edible wonder ful of spices, flavour and a bold and rich attitude.

And no, it doesn’t taste “too carroty” either.

So whether you’re finally willing to take the carrot cake leap of faith, or whether you’re looking for a new and easy version of your classic favourite recipe: this Baking with Booze recipe is it!

It’s super easy.

It doesn’t require much assembling or decoration skills. (phew!)

And it has Madeira wine in it.

I rest my case.

Ingredients:

  • 125gr ground almonds
  • 1 tsp baking powder
  • 50gr cane sugar
  • 150gr carrots, grated
  • 50gr pecan nuts, chopped + extra for decoration
  • 2 eggs
  • 50gr butter
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 50 ml Madeira wine

For the the cream cheese frosting:

  • 150gr cream cheese
  • 2 tbsp icing sugar
  • 2 tbsp (or more!) of Madeira wine

Method:

  1. Preheat the oven to 170°C. Line a loaf tin with baking parchment.
  2. Put all the ingredients together in a bowl and stir until everything is combined.
  3. Pour the mix into the baking tin and bake in the oven for approx. 45 minutes.
  4. Once the cake has completely cooled, start making your frosting by mixing the ingredients together. Taste whether the frosting is boozy enough.
  5. Spread a generous layer of the frosting on your cake and decorate with pecans.

Baking With Booze: Chocolate and Cherry Cupcakes with a Built-In Cherry Liqueur Shot Glass!

Published October 19, 2014 by The Feminist

I don’t mean to wallow in self-glorification – but damn! – sometimes I really do have the most ludicrously marvelous baking ideas!

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Because, yesssss, you’ve read it correctly: this is a chocolate and cherry cupcake… with a built-in (!!!) cherry liqueur shot glass.

I’ll give you a couple of seconds to process this incredibly alluring concept…

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Surely, I deserve some kind of statue for this?

Anyway, I think Mary Berry and Paul Hollywood would have been really thrilled with this cupcake, If they had ever been given the chance (nay, the privilege!) to taste it.

Seriously. This is some good sh**

So without further ado, this is the recipe:

Ingredients:

  • 75gr plain flour
  • 1 heaped tsp cocoa powder
  • 1 tsp baking powder
  • 40gr dark chocolate
  • 60gr butter
  • Jar of cherries: 100gr of cherries (drained and chopped up) + 100ml of the syrup
  • 75gr cane sugar
  • Cherry liqueur (I used fancy Portuguese cherry liqueur, but any kind will do)
  • Chocolate shot glasses (can be found in specialized baking shops or you can be brave and attempt to make your own)
  • Chocolate spread (or make chocolate ganache)

Method:

  1. Preheat the oven to 180°C.
  2. Put the butter, dark chocolate and cherry syrup in a pan and let it melt.
  3. Take of the heat and stir in the sugar. Whisk in the egg and finally stir in the chopped up cherries. Add the mixture to the flour, cocoa and baking powder and stir well until everything is incorporated.
  4. Spoon the batter into the cupcake cases and bake in the oven for 20-25 minutes.
  5. Let them cool completely before starting on your built-in shot glasses.
  6. Once the cupcakes are completely cooled, hollow out each center with a sharp knife to create a hole for the chocolate shot glasses to sit in.
  7. Pour a shot of cherry liqueur in the center of the cupcake. This will give the cupcakes a boozy flavour and make them extra moist.
  8. Now put the shot glass in the cupcake.
  9. Frost the cupcakes with chocolate spread or ganache.
  10. Pour a shot of liqueur in the glass. Eat and drink the shot glass first, before starting on your cupcake!
  11. Cheers!

Baking With Booze: Gin, Passion Fruit and Lime Cheesecake

Published October 2, 2014 by The Feminist

Summer is now officially over and I can’t even begin to describe how terrified I am about the prospect of colder weather. Yes, there are the really cool fall clothes. Sure, there is the really yummy fall food. But my toes are just too susceptible to the winter cold to be able to fully enjoy all of that.

Hence, I decided to remain in a summer mood for a little while longer (cuz ignorance is bliss y’all!) and conjured up this magnificent exotic cheesecake on a coconut and lime crust. This cheesecake is so sublime that even in the coldest of temperatures it will be able to light a fire in your heart. (please forgive me this cheesy quote, pun not intended.)

Gin, Passion Fruit and Lime Cheesecake on a Lime and Coconut Crust

Ingredients:

For the lime and coconut crust:

  • 100gr plain flour
  • Zest of one lime
  • 50gr caster sugar
  • 30gr desiccated coconut
  • Juice of half a lime
  • 1 tbsp sesame oil
  • 20 gr peanut butter
  • 30gr butter

For the cheesecake:

  • 150gr sugar
  • 4 eggs
  • 400gr Philadelphia light
  • Juice of 6 passion fruits, seeds removed
  • Juice of one lime
  • Zest of one lime
  • 100ml Gin

Method:

  1. Preheat the oven to 180°C and line a loose-bottomed cake tin with baking parchment. Put all the ingredients for the crust into a mixer and mix until you get a crumb-like consistency. Press the mix into the bottom of your tin and bake in the oven for 10 to 15 minutes until golden brown.
  2. Lower the oven temperature to 150°C and start with your cheesecake filling.
  3. Mix together the eggs and sugar until light and frothy. In a separate bowl, mix together the lime, passion fruit juice and gin. Pour the liquid into the egg mixture. Stir well.
  4. Slowly fold in the cream cheese until everything is well combined. Pour the mixture onto your baked crust and sprinkle the lime zest over the top.
  5. Bake in the oven for 1 hour/ 1 hour and 10 minutes.
  6. Leave to cool completely before serving (with a gin & tonic, obv. )

A Belated Tribute To the Brangelina Wedding: Baking With Booze, the Romance Edition

Published September 13, 2014 by The Feminist

This doesn’t need much explaining; the video says it all.

I love romance. I love weddings. I love Angelina Jolie.

Pour all these things together into one overindulgent celebrity event, and you will understand why I went completely crazy over the Brangelina wedding.

Whereas I couldn’t care less about Kimye tying the knot (too many big egos, too much fuzz, too fake,…), I was completely and utterly thrilled when Brad and Angelina secretly said their vows.

In fact, I was so mesmerized by so much love and romance, I decided to use their wedding for this week’s baking with booze episode.

This chocolate and red wine cake with berries and Cassis liqueur is by far the most romantic cake on the planet. It may not look like a true showstopper (there are no decorations, no frosting, no icing, no tiers,…) but what it may lack in romantic appearance, it totally makes up for in flavour.

This cake will make you “drunk in luuuuvvvvv” in every possible way 😉

Chocolate and Red Wine Cake with Berries and Cassis

Ingredients:                                                              

  • 150gr flour
  • 1 tsp baking powder
  • 125gr butter
  • 200gr caster sugar
  • 100gr dark chocolate
  • 300gr mix of frozen berries
  • 150ml red wine
  • 2 tbsp of Cassis liqueur (plus extra for drizzling over the top once baked)
  • 2 eggs

Method:

  1. Put the frozen berries in a large bowl and pour the red wine and Cassis over the top. Let it soak overnight in the fridge until your berries are lovely and boozy.
  2. Preheat the oven to 170°C and line a loose-bottomed cake tin with baking parchment.
  3. Melt the chocolate and butter together on a low heat until everything has melted. Take off the heat and stir in the caster sugar, followed by the boozy berries and all that incredibly yummy fruity red wine liquid. Stir well.
  4. Pour the chocolaty mixture into your bowl with the flour and baking powder and stir well until everything is incorporated.
  5. Crack in two eggs and mix.
  6. Pour the batter in your prepared cake tin and bake in the oven for 30-40 minutes.
  7. Once the cake comes out of the oven, drizzle generously with Cassis liqueur.
  8. Let it cool completely before serving with a huge glass of red wine.

Baking With Booze: White Russian Tiramisu

Published September 4, 2014 by The Feminist

The following video should come with a warning: If you’re a pessimist, cynic, grumpy old fool, you better stay miles away from this video.

Seriously, this video seems to have been blessed by the spirit of the late Saint John Lennon. At one point it is absolutely normal for viewers to either feel nauseous of so much sugary peace talk, or expect me to start throwing flowers and papier-mâché butterflies in the air.

However, given the current state of the world –filled with so much trauma, tragedy and horror!- I think my hippy attitude is justified. In fact, if everyone would just start focusing on spreading love instead of hatred, the world may not be doomed after all.

 

Let’s create some peace, y’all! And what better way to start doing that than by making this White Russian Tiramisu, right?

Ingredients:

  • 250gr mascarpone
  • 200ml double cream
  • 70gr caster sugar
  • 140ml Vodka
  • Pack of ladyfingers
  • Large cup of coffee

Method:

  1. Stir the mascarpone, sugar and 70ml of vodka together until you get a smooth consistency. Set aside
  2. Whip up the double cream until you get stiff peaks. Gently fold the cream into the mascarpone mixture.
  3. Mix the coffee together with another 70ml of Vodka. Dunk the ladyfingers in the boozy coffee and layer the bottom of a tin with the fingers. Spread a layer of mascarpone on top.
  4. Add another layer of coffee-soaked ladyfingers. Now top with the remaining mascarpone mix.
  5. Put in the fridge for 4 hours (or overnight). Grate some dark chocolate on top for decoration.

Baking With Booze: Campari Orange Cake

Published August 22, 2014 by The Feminist

Although my Baking with Booze series is an experiment all on its own, it wasn’t until I was baking this Campari Orange cake that I realized how risky these desserts were. With this cake, I was truly touching in the dark. Basically, I just improvised all the way through. It could have gone horribly, horribly wrong, but for some mysterious reason (I call it “being a baking genius”) it turned out to be the most wonderful cake you will have ever tasted!

Seriously, making sure that the levels of sweet and bitter marry beautifully together was a demanding balancing act. I wanted the cake to be sweet, but not too sweet. I wanted to be able to taste that typical Campari flavour, but without it being too grimacingly  bitter.

I swear, I was so nervous when I was about to taste this cake. (I even detected some heart palpitations!)

But once I took a bite out of  this cake, all my worries evaporated.

Mark my words: this cake is ridiculously delicious.

Furthermore, it was also ridiculously easy to make.

So yes, you would be an idiot not to bake it yourself.

The One and Only Campari Orange Cake

Ingredients:

  • 125gr ground almonds
  • 40gr plain flour
  • 1 tsp baking powder
  • 50gr caster sugar
  • 1 knob of butter (approx. 1 tbsp)
  • 50ml of olive oil
  • Zest and juice of 1 orange
  • 100ml Campari
  • 2 eggs

For the syrup:

  • 100gr caster sugar
  • 70ml Campari

Method:

  1. Preheat the oven to 160°C. Line a loaf tin with baking parchment.
  2. Mix together the oil, butter, eggs, Campari, orange zest and orange juice. Your mixture will look disgusting at this stage (totally normal!)
  3. Stir in the caster sugar, flour, baking powder and ground almonds.
  4. Pour the batter into the baking tin and bake in the oven for 45 minutes.
  5. Just before removing the cake from the oven, make your syrup. Bring the sugar and Campari to the boil on a low heat and let it reduce until you get a lovely syrup.
  6. Once the cake has come out of the oven, drizzle the syrup over the top. You can use all the syrup or only half of it (depends on how boozy you want your cake 😉 ).
  7. Let the cake cool completely before slicing it into thin (or thick) slices. The cake should be firm enough to slice, but still feel moist in the middle and taste as light as a feather when it goes into your mouth.

Baking With Booze: My Very Own Cooking Show

Published August 13, 2014 by The Feminist

Behold, dear readers. I’ve just started my very own cooking show.

Yes, me.

That crazy chick from Belgium.

It is a show about baking.

It is a show about booze.

It is a show about baking with booze.

Now before you start breaking out into a sweat because of the sheer marvelousness of it all, I do would like to warn you: this is anything but your regular cooking program. First of all, because it is supposed to be my quirky and foolish take on the classic cooking shows. Secondly, because my camera and editing skills are seriously below average. (Seriously below average!)

So  if you cannot stand watching such amateuristic work or just  don’t like staring at my face for more than ten minutes (I do use quite a lot of heavy Italian hand gestures), you can always simply read the recipe below.

Because this moist chocolate, lime, chili and rum cake served with a mint and lime flavoured sour cream deserves to be baked by you as well!

Ingredients:

for the chocolate cake:

  • 200gr butter
  • 200gr dark chocolate
  • 300gr caster sugar
  • ¼ tsp chili flakes
  • Juice of 2 limes
  • 100ml rum, plus extra to drizzle
  • 130gr plain flour
  • 1 tsp baking powder
  • 30gr cocoa powder
  • 2 eggs

For the soured cream dip:

  • 3 –4 tbsp chopped fresh mint
  • Zest of ½ lime
  • 200gr sour cream
  • 1 tbsp honey

Method:

  1. Preheat the oven to 150°C and line a loose-bottomed cake tin with baking parchment and grease it with butter.
  2. Put the butter, chocolate, sugar, chili, rum and lime juice together in a pan and melt on a low heat. Let it cool slightly.
  3. In a large bowl put together the flour, baking powder and cocoa powder.
  4. Pour in the warm chocolate mixture and stir until it forms one smooth consistency.
  1. Whisk in two eggs and pour the batter into the baking tin and cook for 30-40 minutes until the top of the cake is firm but the center is still gooey and soft.
  2. Meanwhile make the dip by mixing all the ingredients together.
  3. When the cake comes out of the oven, pierce the cake a couple of times and drizzle some extra rum over the top
  4. Let the cool completely before serving with a good dollop of soured cream.