All posts tagged jam

Cake Season in full Bloom: Boozy and fruity elderflower cake

Published May 25, 2013 by The Feminist

Elderflower cake is a well-known afternoon tea treat this time of the year: It is easy to bake and the refreshing floral taste of the elderflower transports us to the most sunniest places imaginable, even if it is raining cats and dogs outside.

Most elderflower cakes are made with elderflower cordial, a non-alcoholic soft drink that is often used in cocktails. The elderflower in this amazingly fragrant cake, however, is not so innocent. ( Innocence is not really my style 😉 ) I used “RoomeR”, a wonderful artisanal liquor produced in my hometown Ghent. It gives the cake a great depth and an electrifying boozy aftertaste! Oh yes, the RoomeR turns this cake into something truly special!


Those who would really like to bake this cake (If you don’t, you are really missing out on something extraordinary, dear readers! ), but don’t live in Belgium and hence can’t find a bottle of RoomeR, I suggest mixing equal amounts of elderflower cordial and rum. Admittedly, it won’t be exactly the same, but at least you will get that boozy kick 😉 .

The topping was made with RoomeR, elderberry jam and decorated with fresh strawberries. Since the elderflower and the elderberry come from the same plant, it feels very therapeutic to bring these two predestined ingredients back together once more.


Boozy and fruity elderflower cake


For the sponge:
• 2 eggs
• 55gr soy spread (or butter)
• 190gr caster sugar
• 160gr plain flour
• 2 tsp baking powder
• 50ml milk
• 110 ml RoomeR

For the topping:
• 150gr elderberry jam
• 50ml Roomer
• Fresh strawberries

1. Preheat the oven to 170°C. Line a 20cm diameter loose-bottomed cake tin with baking parchment.
2. Mix together the butter, flour, sugar and baking powder until it forms a sandy consistency.
3. Mix together the eggs, milk and RoomeR in a jug and gradually pour the liquid into the crumb mixture.
4. Mix thoroughly until the batter is thick and smooth. Pour the batter into the prepared cake tin and bake in the oven for 25 minutes.
5. Put the elderberry jam and the RoomeR in a small sauce pan and heat through to create a glossy and runny spread.
6. Once the cake is removed from the oven, leave to cool for 5 minutes in the tin and then pour over the fruity elderberry spread. Let it sit for half an hour before removing the cake from its tin.
7. Arrange some strawberries on top of the cake.

You wish you could be this Awesome: almond-orange-rhubarb cake and cointreau rhubarb jam

Published April 14, 2013 by The Feminist

I wasn’t quite sure whether to post all of this or not. It suddenly seemed more appropriate to lay low and hold back my awesomeness, so I wouldn’t intimidate you…

Ha! Silly me! If you can’t handle my insane level of awesome creativity, that is your problem, not mine. Besides, Albert Einstein once said : “Creativity is contagious: pass it on” And that’s exactly what I’m doing right now!

This cake is all about bringing spring into your kitchen with the tangy, fresh and in-your-face pink rhubarb. I am a girly girl, so you can probably imagine that I get really excited over pink fruit. But aside from Miss Rhubarb’s beauty, she just really tastes delicious. The cake is light, moist and the orange zest lifts the whole thing to another dimension. Don’t be scared of its overt girliness, because even the most macho “Where is my steak?” man will shed tears of utter happiness over its deliciousness.

If you’re thinking right now: “Wow, things cannot get more awesome than this!” Think again! Because with the remaining rhubarb and orange I made the most scrumptious jam in the world: a cointreau orange and rhubarb jam! Once you’ve tasted this, breakfast will never be the same!

So if you would like to give these recipes a try (Frankly, you would be crazy not to!), just remember: Anyone can be cool, but awesome needs practice…


Almond-orange-rhubarb cake


For the sponge:
• 190gr unsalted butter
• 190gr plain flour
• 60gr ground almonds
• 1 tsp baking powder
• 1tsp cointreau
• 10gr flaked almonds
• 25gr natural yoghurt
• Zest of one orange
• 190gr caster sugar
• 3 eggs

For the stewed rhubarb:
• 4 to 5 stalks of fresh rhubarb, chopped into 2cm pieces
• 50ml orange juice
• 1 tbsp cointreau
• 70gr caster sugar
• 20gr butter


1. Preheat the oven to 170°C and grease a loaf tin with butter.
2. Place the rhubarb in a saucepan along with the sugar, butter, orange juice and cointreau. Cook on a medium heat, stirring frequently, until the rhubarb softens. Set aside to cool completely.
3. For the sponge, cream together the butter and sugar and orange zest until soft and fluffy. Add the eggs one at a time, whisking well after each addition.
4. In a separate bowl, mix together the flour, ground almonds and baking powder. Tip the dry ingredients into the creamed mixture and whisk together on low speed. Add the yoghurt and cointreau.
5. Pour half of the batter into the tin and then spoon the stewed rhubarb on top. Top with the remaining batter and finish with the flaked almonds.
6. Place in the oven and bake for 50-60 minutes.

Cointreau-orange and rhubarb jam:

Ingredients (for 2-3 jars):

• 300gr jam sugar
• 500gr fresh rhubarb, cut into 1cm pieces
• Flesh of one orange
• 4 tbsp cointreau


1. Place your fruit into a saucepan along with the jam sugar and cointreau.
2. Bring the fruit mixture to a boil. Cook for 3-5 minutes until the jam reaches setting point.
3. When the jam has reached setting point, carefully ladle it into the sterilised jars.

Is it magic? No, it’s me being absolutely brilliant! One batter, two totally different cupcakes

Published March 14, 2013 by The Feminist

What could be better than a cupcake to go with your afternoon cup of coffee? Two cupcakes, maybe? Two totally different but equally delicious cupcakes? Well, consider it done.

I would like you to meet Mr. Pim Cupcake and Mss. Strawberry Daiquiry Cupcake. Two siblings, made out of the same batter, but each with their distinct flavour and independent awesomeness!

Mr Pim is a very intense man. Although he may look very dark (and chocolaty) on the outside, he literally has a heart of gold (and orange marmalade).

Mss. Strawberry Daiquiry is a true diva. She is light, frivolous and likes to brighten up the atmosphere with her sunny personality. Her pink sweetness may sound very appealing, but her perfect cocktail of fruitiness and Bacardi depth can leave you hung over from time to time.

If you would like to have a personal rendezvous with one of them – or what the heck!- even both, just follow the instructions below:

For the basic cupcake batter:

Ingredients(makes 12-14):
• 70gr unsalted butter
• 210gr plain flour
• 250gr caster sugar
• 1tbsp baking powder
• ½ tsp salt
• 210ml whole milk
• 2 eggs


1. Preheat the oven to 170°C and line a muffin tin with paper cases.
2. Mix the butter, flour, sugar, baking powder and salt together until they form a crumb-like consistency.
3. In a jug, mix together the milk and eggs.
4. Gradually pour the liquid into the butter and flour mixture.
5. Spoon the batter into the paper cases and bake for 20-25 minutes.


For Mr. Pim:
• 12-14 basic cupcakes (see recipe above)
• 100gr orange marmalade
• 200gr chocolate and orange spread
• Pim/ jaffa cakes to decorate


1. Bake the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Spoon about one teaspoon of orange marmalade into the hollow.
3. Spread a generous amount of chocolate and orange spread onto each cupcake and top each one with a Pim (or Jaffa) cake.


For Mss Strawberry Daiquiri:
• 12-14 basic cupcakes
• 100ml white rum
• 30gr caster sugar
• 110gr icing sugar
• 45gr unsalted butter
• Red food colouring
• Strawberry jam
• Fresh strawberries to decorate (or raspberries, in this case, since I couldn’t find any strawberries)


1. Baking the cupcakes according to the above instructions. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake.
2. Add the rum and caster sugar to a small saucepan and bring to the boil, allowing it to reduce by half.
3. Spoon about 2 teaspoons of rum reduction in each hollow.
4. Spoon 1 teaspoon of strawberry jam into each hollow.
5. Beat the butter and icing sugar together with the remaining rum reduction and red food colouring. (Two drops of food colouring will give your frosting a lovely pale hue.)

How to beat post Christmas depression: Black Forest trifle

Published December 27, 2012 by The Feminist

I love everything about Christmas: the corny songs, the decorated tree, the presents and most of all that instant feeling of Holiday-joy. Now that Christmas is officially over, however, it feels as if it has come and gone too fast. How I wish I could just hold onto that magic feeling a little bit longer!

And guess what? I can! I kept my Christmas Spirit alive with this delicious Black Forest trifle. Chocolate-flavoured sponge soaked in Kirsch topped with cherry jam, whipped cream and rocks of meringue. A joyful delight that makes the angels sing for one more day.

Are you suffering from the Christmas blues as well? Don’t let it cripple you and keep Christmas going with wonderfully Christmassy desserts! After all, there is no rule that states you can’t celebrate Christmas beyond the 25th , right?