Sunday, 29 March 2015

Fig dessert for the win

I have previously written about my enjoyment of figs, so I got a little excited when I found some at the farmers market recently - so excited that I ended up with more than I really needed.
Of course, in all my wisdom I didn’t realise that until what was left of those beautiful, plump figs were teetering on the edge of no return.
I had to use them immediately, or face the unbearable task of ditching them.
“We’ll have to have dessert tonight, I need to use these figs,” I said to Mr Everyday Baker.
Needless to say, he wasn’t exactly devastated by that prospect.
I then faced the next first world dilemma, as I relish in a good, saucy pudding but Mr Everyday Baker isn’t such a big fan and is more of a cake or crumble kind of guy (it’s okay, I’m sure we’ll work through it). 
The result of some brainstorming and recipe combining had us both on the same dessert team.
I suggest you also join the team, it’s a real winner.

Almond Fig Dessert Cake
1 cup almond meal
¼ cup raw caster sugar
¼ cup wholemeal plain flour
1 teaspoon baking powder
3 eggs
½ teaspoon vanilla extract
½ cup butter, melted and cooled
6-8 fresh figs, cut into halves and stems removed

Pre-heat oven to 190 degrees Celsius and lightly grease a 22cm fluted tin.
Combine all dry ingredients in a bowl and whisk together. In another bowl, whisk eggs, butter and vanilla, before adding the dry ingredients and stirring until just combined.
Pour into prepared tin and smooth top, before arranging figs on top. Sprinkle with extra sugar if desired.
Bake for 30 minutes.
Serve warm or cool, with a good dollop of cream or natural yoghurt.


Sunday, 1 March 2015

Salted Caramel Brownies

Sometimes I bake things and when they're ready I immediately regret baking them. Today was one of those days... mainly because these brownies tasted so good I had trouble stopping myself from eating them!
Big thanks (or maybe not!) to The Hungry Mum for sharing this recipe, these salted caramel brownies are Donna Hay's brainchild and are seriously simple. I'm only making them again when I intend on taking them somewhere to share, they will impress and I will eat less of them when people can actually see me stuffing my mouth.

So now I share them with you. So I say both I'm sorry and you're welcome.

Salted Caramel Brownies

3/4 cup plain flour
1/2 teaspoon baking powder
1/2 cup brown sugar
2 eggs
1/3 cup caramel filling (Top n Fill)
2 teaspoons vanilla
150g butter, melted
150g dark chocolate, roughly chopped
1/2 teaspoon good quality sea salt

Preheat oven to 160C and line a 20cm cake tin with baking paper.
In a large bowl, whisk flour, baking powder and sugar. Add eggs, caramel, vanilla and butter and whisk until smooth. 
Stir through chocolate. Scrape into tin and sprinkle sea salt on top.
Bake for about 30 minutes.

Cut into squares when cool (who can wait for that?!).