‘Mascarpone produces great results in baking as an alternative to butter. Did you know that 100g of Mascarpone has around 435 calories as opposed to 717 calories for every 100g of butter.’ This is the easiest and quickest recipe, fresh cupcake in half an hour from start to finish. You will need: 100g mascarpone 50g brown sugar 4 eggs 125g self raising flour 125g … Read More Quick Christmas Almond Muffins
I’ve just finished writing a piece on the history of Victorian baking and the good old bakewell came to mind again. This week I used more or less the same ingredients of the tart filling and used up my left over mincemeat to make a Bakewell Cake. You will need: 200g ricotta 35g butter, melted 250g self raising flour 1/2 teaspoon bicarbonate of soda … Read More Bakewell Cake with Mincemeat – using up any left over mincemeat
I love baking, especially when I develop new recipes and try to perfect them. It takes time and patience but over the past few years I have developed a range of cakes and bakes with no added butter or processed sugar. Cakes should be fluffy and light. The bulk of processed sugar and the flavour and consistency of butter is often needed to achieve … Read More Cakes without butter and refined sugar
I made this cake again on TV this week and it always proves to be a great success, not only in the taste and texture but also in the response from the audience. In a Mediterranean Diet we go back to old traditions to the days when processed food was not around. I have been testing a line of new recipes for the last … Read More Converting processed sugar to natural sugar: banana coconut cake
The Maltese kitchen in November starts to smell of Christmas, chocolate, of roasted chestnuts, cloves and oranges. The time is here to start soaking chestnuts and make citrus tarts and start to plan for December’s festivities.
Frangipan is a baked almond cream usually used to fill tarts.
My frangipan today is a soft, moist cake, alone with no tart case or heavy topping, simply topped with fresh strawberries before baking and you can use any fruit. Its amazingly light and delicious if eaten fresh on the same day, although it does keep for a week in an airtight container and remains moist
This is a cake with no added fats. It is a moist all-in-one cake, my type of cake, completely hassle-free to make. And banana bread is such a great way to use up all the over ripe fruit. I also add the juice of one lemon and it retains a very good