December 16, 2017
nothing says christmas baking like gingerbread. this year i decided to add a new recipe to the collection and oh boy what a corker! the treasures over at BBC Good Food really know their stuff and i've managed to get all of my christmas baking ideas from last year's magazine. timeless and delicious. when i saw they had combined ginger beer and pineapple (two of my favourite things) into a festive bundt cake, i knew i had to try it. the gingery, treacly glaze is the literal icing on the cake. it's sticky, spicy and sweet, everything you want from a christmas cake. sharing the recipe is my gift to you this year so enjoy and let me know if you give it a go. i'll be back soon with some snow pics and a recipe for some addictive donut holes. happy weekending all!
jamaican ginger beer and pineapple bundt cake.
225ml vegetable oil
75ml full-fat milk
3 tbsp molasses/treacle
375g plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
300g dark muscovado sugar/dark brown sugar
1 ½ tsp ground ginger
1 tsp ground cinnamon
½ tsp ground allspice
100ml ginger beer (we used Old Jamaica)
3 large eggs
227g can pineapple rings in juice, drained and chopped into small chunks (reserve the juice for the glaze)
for the glaze
4 tbsp liquid molasses/treacle
200g icing sugar
pineapple juice (from above)
Heat oven to 180C (160C fan forced) and brush with oil or spray with baking spray the inside of a 2.4 -litre non-stick bundt tin (I used the Nordic crown bundt.) Make sure you get into any corners to ensure the cake doesn’t stick. Pour the milk and molasses into a pan and heat gently, whisking until the molasses has melted, then set aside to cool a little. Combine the flour, baking powder, bicarb, sugar, spices and 1/2 tsp salt in a large bowl. Shake the bowl a few times so any lumps of sugar come to the surface and squeeze through your fingers.
In a jug, mix the oil, buttermilk, ginger beer and eggs. Add the cooled molasses mixture and whisk again, then pour into the dry ingredients, along with the chopped pineapple. Stir everything to combine, then scrape into the tin. I found that not all of the mix fitted into the bundt tin so fill ¾ of the way to allow room for the cake to rise. You can always make cupcakes with the remaining batter! Bake for 1 hour or until a skewer inserted into the centre comes out clean. If not, return to the oven for another 10 mins and check again. Leave to cool in the tin for 15 mins, then very carefully turn out onto a wire rack.
For the glaze, combine the molasses, icing sugar and pineapple juice in a saucepan and set over a low heat. Whisk until smooth and glossy, then brush generously all over the cooling cake, allowing it to soak in. Will keep well in an airtight container for five days. Serves 10-12. Enjoy!
Posted by kit and nancy. at 8:37 PM
July 31, 2017
oh hello blog, my old friend. it's only been 9 months since i've checked in. time.is.just.flying. i'm 34 in a few weeks (not to be confused with 34 weeks), i've had the busiest baking year yet and i have never been this inspired to get new creative projects underway (especially those with @wout010.) that means travelling (i'm off to italy in a few weeks for the first time with my boys), writing a book (think rotterdam, recipes and pretty pictures) and of course more baking. it feels like only yesterday that i was blogging weekly from my little flower street house (circa 2010), baking my raspberry spiked brownies and hosting my tea parties. i'm a strong believer in sharing is caring so i've missed logging in, sharing recipes and sharing the creative love via my blog. even with all its random and ridiculous changes, instagram is still a favourite medium to share my baking and everyday adventures. your ongoing support over on IG still blows me away, so thank you x a million for that. i'm looking forward to getting back on the blogging bandwagon and sharing my upcoming projects with you!
here are a few of my favourite things i've been working on lately, blog style...
baking my best friend's wedding cake and sweets table was an absolute honour.
(pic courtesy of @lidianvanmegen)
a primrose bakery (recipe inspired) floral number for a fellow aussie.
a close up of this year's (to date) favourite cake. (photo courtesy of @lidianvanmegen)
a caramel filled peach dream for a cool 8 year old.
rainbow rocky road. this still fills my dreams.
a donut and caramel covered carrot cake for a favourite.
a star wars creation for my favourite jedi.
the prettiest of them all. 4 tiers of chocolate sponge filled with salted caramel buttercream.
i was never a rose girl. until now.
primrose meets K&N.
i bake slices too. this cherry ripe slice, is one of my ultimate indulgences.
when cookies & cream, brownie and chocolate chip sponges combine.
a passionfruit curd filled white chocolate mud cake complete with homemade marshmallows.
the donut wall made for @clarenicolson's wedding.
Posted by kit and nancy. at 2:56 PM
October 9, 2016
after a few scorching weeks here in holland, the temperature has finally dropped. the happy socks and heating are on and i'm craving EVERY kind of soup. the leaves are falling, the mornings are darker and we're slowly working our way through jamie's comfort food recipes. autumn in holland is just magical. donna hay's chai bundt recipe has been on my to do list for a while and i've been eager to christen my new nordicware pan so i decided a chilly sunday was the perfect time to play. to accompany the cake, i whipped up a large saucepan of chai tea concentrate and oh boy, they're a match made in heaven. perfectly spicy and sweetened to taste with honey and milk. both recipes can be found below. on another note, it's been way too long since i was last here. it's time to get back on the blogging bandwagon and share some of my recent bakes. i've been so inspired by donna hay's new book basics to brilliance and Poh Ling Yeow's series poh & co that has finally aired on 24 kitchen here in holland. expect a few familiar bakes in the near future. have a great week lovelies!
CHAI BUNDT CAKE
1 TABLESPOON CHAI TEA LEAVES
2 TABLESPOONS BOILING WATER
2½ CUPS SELF-RAISING (SELF-RISING) FLOUR
1½ CUPS CASTER (SUPERFINE) SUGAR
2 TEASPOONS MIXED SPICE
1½ CUPS MILK
250G UNSALTED BUTTER, MELTED
2 TEASPOONS VANILLA EXTRACT
recipe courtesy of donna hay.
HOMEMADE CHAI CONCENTRATE
Posted by kit and nancy. at 7:34 PM
February 21, 2016
these biscuits literally melt in your mouth. the passionfruit filling makes this afternoon treat (or post brekkie snack if you live in my house) irresistible and the texture is like biting into pure joy. super easy to make and the gluten free version is also a winner. enjoy!
Step 1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper
Step 2. Using an electric mixer, cream butter, vanilla and icing sugar until light and fluffy. Sift flours over butter mixture. Beat on low speed until a soft dough forms.
Step 3. Roll heaped teaspoonfuls of mixture into small balls. Place on trays. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 minutes or until firm. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
Step 4. Make passionfruit filling: Using an electric stand/hand mixer, beat butter until light and fluffy. Stir in passionfruit pulp and icing sugar.
Step 5. Spread flat side of 1 biscuit with 1 teaspoon filling. Top with another biscuit. Repeat with remaining biscuits and filling. Dust with icing sugar and serve with a cup of tea!
Posted by kit and nancy. at 8:40 PM
January 23, 2016
In 2013 I met my dream guy (you know the story) and in 2014 I moved to Holland to be with my dream guy. In the final few months of 2015 I landed my dream job! It came as a complete surprise as the idea of trying to land an English speaking job, in my creative field, in Holland, whilst working 5 days a week in an office was never a hopeful one so you can imagine the excitement when Holland's best wedding cake studio (2 years running) offered me a job as a cake artist (two of my favourite words!) I am beyond excited about working with an incredibly talented team and learning everything they can share with me. I look forward to sharing my baking adventures with you but for now, why not head over to @sugarlipscakes on instagram and drool over the incredible creations that will make you want to skip breakfast, lunch and dinner. Below are a few projects I've been working on together with the team at SL for the past few weeks. Thank you to my loyal IG & blog followers for your ongoing support and here's to a delicious 2016. x
all of these beautiful photos belong to and were taken by Sugarlips Cakes. pretty please do not use them without permission. thanks!
Posted by kit and nancy. at 11:36 AM
September 13, 2015
I've been cheating on you guys with my oven. I've been so busy whipping up some new recipes and revisiting a bunch of favourite ones that I totally neglected/was too busy eating it all to share them with you. I recently went through a bit of a brownie bake off sesh experimenting with some fun ingredients that include bacon, Baileys, Ferrero Rocher and cookie dough to name a few. Buttered popcorn cookies, the best chocolate cupcakes ever and nutella sandwiched oreos also feature below. I made myself some indulgent birthday scrolls, whipped up a cat cake covered in salted caramel buttercream & filled with smarties for a favourite feline loving friend and played around with a traditional rocky road recipe by adding one of the nation's favourite baked goods, the stroopwafel. Next weekend i'm baking up some cookies inspired by one of my favourite fabric designers...could you possibly (think giant poppies) guess who?
note for the blog title: i don't have a problem with betty crocker cake mixes (i used them every day in 2006) so won't judge those who do - unless you're donna hay.
turtle krispie slice. think rice krispies caught in a marshmallow bath topped with more than the recommended amount of chocolate chip, pecan and caramel conditioner. god bless america.
baileys cheesecake brownie. why didn't i make this sooner? (oh that's right, i drank all the baileys).
oreo & nutella brownie bites. after the recipe asked me to sandwich two oreos together with nutella i knew it was time to join the gym.
nectarine & blueberry buckwheat cake. i thought i should throw in SOME fruit amongst all this chocolate?!
strawberry cupcakes with fresh strawberry buttercream. possibly the sweetest cupcakes i have ever made and by sweet i mean teeth falling out never going to trust martha stewart's sugar content in recipes again kinda sweet.
zeeland cherry spiked blondie. what does one do with a box of zeeland's finest cherries? (see above for answer)
guinness chocolate cupcakes with homemade salted caramel popcorn. baked for a cute colleague and guaranteed to sweeten any working day!
gluten free banana bread. the best, fact. if eaten for breakfast, don't expect to feel hungry until about 6pm.
pineapple & raspberry frangipane slice. i had two pineapples leftover from a photoshoot so decided to bake this. best decision i made all month.
pizza birthday cake. i made this for my boyfriend's 35th birthday. i know, i'm a keeper.
abbey rocky road. it was one of those weeks when all i was listening to were the beatles and everything i made was inspired by their lyrics. cute huh?
ferrero rocher brownie. no explanation needed.
cookie dough brownie. are you sensing a decadent theme here?
the best ever chocolate cupcakes. like i wasn't going to test that theory. tried and tested and completely true.
bacon brownies. because, why not?!
buttered popcorn cookies. fun and a total party pleaser, even if you are 35.
dirty chocolate & espresso cinnamon scrolls. a firm favourite and if my metabolism could cope, a daily breakfast choice.
stroopwafel, white chocolate, speculaas spread, hazelnut and marshmallow rocky road. i'm not sure what ISN'T in this thing.
cake batter cinnamon scrolls. because everyday can be your birthday!!
fully dressed cake batter cinnamon scrolls. served warm and covered in sprinkles....i know.
nutella & sea salt fudge. seriously, just because.
Posted by kit and nancy. at 8:49 PM