Introducing these delectable treats that put a fun twist on traditional British teatime favorites. Prepare to be delighted by unexpected flavors and textures. Our cardamom, pistachio, and brown butter shortbread offers a more complex taste reminiscent of Indian barfi. And our lime, coconut, and sesame loaf cake swaps out the usual lemon and poppy seeds for an exciting combination that is perfectly balanced with a hint of nuttiness.
Pistachio, white chocolate, and cardamom millionaire’s shortbread. Reminiscent of childhood trips to the supermarket bakery aisle, this treat captures the fascination of layered deliciousness. We’ve packed our millionaire’s shortbread with all our favorite flavors – brown butter, cardamom, and pistachio – to create a nutty and spiced delight. We’ve also opted for white chocolate ganache to add richness without overwhelming the caramel’s sweetness.
Preparation time: 20 minutes; Cooking time: 40 minutes; Chilling time: 55 minutes+; Makes 36.
For the dough:
– 170g unsalted butter, cubed
– 21 cardamom pods (ground to 2 tsp)
– ¼ tsp sea salt
– 75g cornflour
– 75g plain flour
– 45g wholemeal spelt flour (or plain flour)
– 75g icing sugar
– 50g roasted and chopped pistachio kernels
– 1 tsp vanilla bean paste
For the caramel:
– 75g dark brown soft sugar
– 75g unsalted butter
– 200g condensed milk
– ½ tsp salt
– 50g roasted and chopped pistachios
For the white chocolate ganache:
– 180g white chocolate, finely chopped
– 60ml double cream
– 20g roasted and chopped pistachio kernels (for garnish)
Start by melting the butter in a saucepan over medium-low heat until it froths vigorously and develops brown solids (approximately 10 minutes). Stir continuously. Remove from heat and transfer to a bowl. Weigh the melted butter and add regular butter if needed to reach 150g. Set aside.
Toast the cardamom pods in a dry frying pan on low heat for approximately 10 minutes until fragrant. Grind the seeds into a fine powder using a mortar, discarding the husks. In a large bowl, whisk together cardamom, salt, cornflour, plain and wholemeal flour, icing sugar, and 50g pistachios. Add vanilla to the cooled butter, then slowly pour the mixture into the dry ingredients. Mix until the dough forms.
Press the dough into a lined 20cm square baking tin and chill for 10 minutes. Preheat the oven to 180C (160C fan)/350F/gas 4. Bake the shortbread for 25 minutes, then cool in the tin on a rack.
For the caramel, melt the brown sugar and butter in a heavy-based pan on low heat, stirring. Add condensed milk and bring to a boil, stirring continuously for about a minute until the mixture thickens. Stir in salt and 50g pistachios, then transfer to a bowl.
Pour the caramel over the cooled biscuit and smooth out the top. Chill for 45 minutes to an hour to set.
To make the ganache, heat the double cream in a saucepan until steaming, then pour over the white chocolate in a bowl. Let it sit for 30 seconds, then stir slowly from the inside until melted and combined. Pour the ganache over the set caramel, spreading it evenly. Sprinkle with remaining pistachios and refrigerate for 10 minutes. Cut into bite-sized pieces and enjoy!
Lime, coconut, and sesame cake. Discover a delightful twist on the classic lemon loaf cake. We’ve reimagined every ingredient to create a cake bursting with fresh and sharp flavors. Lime takes center stage, complemented by the richness of coconut and sesame. Black sesame seeds add a visual flair, but white seeds work just as well.
Preparation time: 20 minutes; Cooking time: 50 minutes; Serves 10.
For the sponge:
– 50g desiccated coconut (plus extra to decorate)
– 3 tbsp black sesame seeds (plus extra to decorate)
– 50g unsalted butter, at room temperature
– 225g caster sugar
– Zest of 3 limes (plus extra to decorate)
– 25g coconut oil (melted)
– ½ tsp vanilla bean paste
– ¼ tsp coconut extract (optional)
– 3 eggs
– 100ml coconut cream, at room temperature
– 160g plain flour
– 1½ tsp baking powder
– ¼ tsp fine sea salt
For the lime icing:
– 100g icing sugar
– Juice of 2 limes
Start by preheating the oven to 180C (160C fan)/350F/gas 4 and lining a loaf tin with baking paper (22cm x 11cm x 6cm).
Toast the desiccated coconut and sesame seeds in a dry frying pan on low heat until golden. Set aside in a bowl. Beat the butter in a separate bowl until soft and creamy. In another bowl, rub the sugar and lime zest together using your fingers to release the oils and create a citrus aroma. Add the zesty sugar mixture to the butter and beat until combined, scraping down the sides occasionally.
Add the melted coconut oil to the mixture and beat until pale and fluffy. Add vanilla, coconut extract (optional), and eggs one at a time, mixing well after each addition. Microwave the coconut cream for 10-15 seconds to smooth it (but without heating it too much). Sift the flour, baking powder, and salt into a bowl, then whisk to combine. Fold the dry mixture into the batter in three parts, alternating with the coconut cream. Be careful not to overmix. Fold in the toasted coconut and sesame seeds.
Pour the batter into the lined tin, level with a spatula, and bake for approximately 50 minutes, until a skewer comes out clean. Let it cool in the tin before transferring to a wire rack.
While the cake is cooling, prepare the lime icing. Gradually add lime juice to the icing sugar until it reaches a thick but runny consistency. Once the cake has cooled, drizzle the icing over the top using a spoon. Sprinkle extra coconut, sesame seeds, and lime zest. Allow the icing to firm up slightly for 10 minutes before slicing and serving.
Experience the wonders of these flavor-packed treats. Try our recipes for an unforgettable teatime experience. Your taste buds will thank you! This excerpt is from “Flavour Kitchen: Vibrant Recipes with Creative Twists” by Crystelle Pereira, published by Kyle Books. You can order your copy for £19.36 at guardianbookshop.com.
Denial of responsibility! VigourTimes is an automatic aggregator of Global media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, and all materials to their authors. For any complaint, please reach us at – [email protected]. We will take necessary action within 24 hours.
