Perfect Avocado Brownies with Cinnamon and Blueberries (vegan)

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 This is such a momentous day. I finally, finally perfected avocado brownies. Celebrate with me! It’s been a long and arduous journey, but we made it. If you follow me on instagram you will have seen the highs and lows, the almost perfect and the completely ruined brownies that came before these mighty ones today. I feel like this might be one of my baking life’s biggest accomplishments, not to toot my own trumpet too much! 

But seriously. Let’s talk about brownies.

I’ve made a few healthy brownies on this blog before. These black bean ones were like a healthy, protein-rich fudge. I’ve made tea-infused raw brownies (so good!), and these banana brownies are so popular with everyone I make them for. But in my mind none of these recipes were really “brownies”. They were various shades of chocolate cake/slice. Brownies must be rich. Like these caramel brownies. They must be super fudgy but also chewy and they must taste so chocolatey you have to drink a glass of milk (or almond milk) alongside it. 

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They shouldn’t taste like banana or almonds or orange or any other such nonsense! They should taste like BROWNIES. And also be really good for you, because I want to eat the whole pan. 

My experiments started to take a turn for the awesome when I bought My Darling Lemon Thyme‘s new cookbook. I seriously recommend it to anyone who loves whole-food recipes and stunning photography. Emma’s book is actually inspirational it’s so beautiful! I used her raspberry and pistachio brownies as a starting point on my quest for the perfect brownie. 

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Over a series of experiments I replaced the olive oil with avocado to squeeze in those healthy fats, and replaced the combination of gluten-free flours with wholemeal wheat. (Because I eat wheat and it’s much cheaper). I’ve included her measurements for gluten free in the recipe, but I’ve never tried them so I can’t give any tips for how it will go unfortunately. I also squeezed in lots of cinnamon and blueberries in there because hello?! Match made in heaven! 

The result was incredible. Rich, fudgy, sweet, holy crap. Crackly top, vanilla ice cream, you can see where this is going. Brownie heaven. I actually can’t believe how healthy they are. Compared to my normal recipe which has 2 1/2 cups of sugar, half a kilo of chocolate and a whole block of butter, these only had one block of chocolate, one cup of raw sugar and no butter at all! Plus wholemeal flour! No brownie coma for me 🙂 The trick to making dessert recipes healthier but still delicious is to replace the traditional ingredients with just as good healthy ingredients. You can’t just cut out sugar and fat and expect it to taste good.

The combination of sweet blueberries, cinnamon and vanilla extract add natural sweetness that in my mind tastes much better than plain old sugar. And the avocado, as they say, really is impossible to taste. It does give the texture a slightly thicker consistency and the brownies smell a bit like avocado, but don’t fear that your brownies will come out tasting like baked avocado. They won’t. I 100% believe everybody should make these brownies at least once in their lives. They’re that yummy 🙂

One Year Ago: Rhubarb and Coconut Crumble Slice

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Avocado and Blueberry Brownies: Adapted from here

200g (7 ounces) dark vegan chocolate, broken into chunks (plus extra 50g chopped)

185g (1 cup, about 2 avocados) perfectly ripe and green avocados

1 tbsp olive oil 

200g (1 cup) raw or brown sugar

3 eggs OR vegan replacement (3 tbsp chia mixed with 6 tbsp water, or 1.5 very ripe mashed bananas)

3/4 cup (75g) wholemeal flour OR 1 cup almond meal mixed with 2/3 cup fine brown rice flour

1/2 tsp baking powder

40g (1/3 cup) raw cocoa powder

1 tsp cinnamon

1 tsp vanilla extract

1 cup fresh or frozen blueberries

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Preheat the oven to 180C (350F) and line a 20cm by 20cm tin (8 inch) with baking paper. Melt the chocolate in a heatproof bowl over a pot of barely simmering water. 

Whisk together the flours, baking powder, cocoa powder and cinnamon. In a separate bowl, lightly whisk the eggs, or mix the chia seeds with the water or mash up your bananas. Once the chocolate is melted, stir in the sugar until it is mostly dissolved. In a blender, blend the avocado with the eggs (or chia/banana) and tsp of vanilla extract. 

Mix together the chocolate mix and the avocado mix well. Combine the wet and dry ingredients and stir until mixed. Stir through the blueberries and extra chocolate, and smooth in to your brownie pan. Bake for about 30 minutes, until the top is set. Serve warm, with ice cream (you know you want to). 

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Raspberry, Burnt Butter and Coconut Friands (gluten free!)

Gluten Free, Refined Sugar Free

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 My favourite scene from Kath and Kim is when Kath and Kel are at a cafe having a cup of tea, and when Kel goes to pay Kath says “no we’re not paying Kel. My friand was dry.” My goodness, such good memories. Kath is right though! There is nothing, NOTHING worse than a dry friand. 

You may be wondering right now what a friand is. Otherwise known as a financier, it is a little French almond cake usually topped with a piece of fruit or two. I wonder if Australia is the only country to call them Friands. I think it might be a national habit to think up funny names for otherwise normal products. Why do we call granola bars muesli bars? I honestly don’t know. So whether you call them friands or financiers, that’s what I made today. But these ones are a little bit special!

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 When I made trifle a few weeks ago I used up twelve egg yolks. That’s a lotta yolks! The egg whites have been patiently staring at me from the freezer ever since, to the point that I can hear their little voices talking to me. “What are you waiting for Lillian? We’re ready to go!” CURSE YOU EGG WHITES. Joking…but seriously sometimes I feel my life is dedicated to thinking of what to do with leftover egg whites. 

Cue friands. Friands use egg whites, and they are made with almonds! So no gluten AND no more egg whites. Well I didn’t quite manage to use up all twelve of them, but I did make them gluten free! I ground up some finely desiccated coconut and replaced the plain flour with that. And it was awesoooome.

They came out tasting so coconutty and soft and just uuugh. Yum. And burnt butter people. Don’t pretend that ship has sailed yet. 

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When I was researching recipes I was surprised by how unhealthy friand recipes are. Like HEAPS of sugar and icing sugar at that! Whenever I see icing sugar I think of when my friend ate a mug of it with a spoon on holidays once because she was craving sugar so much. I decided to just take a risk and replaced the icing sugar with agave nectar and the white sugar with a few tablespoons of raw sugar. 

And guess whaaaat they still tasted amazing. Lil = 1, Icing Sugar = 0. The agave nectar actually kept the friands really moist so there was no worry of them drying out. The edges went deep golden because I left them in the oven a minute or two long and the filling was still super light and lovely. You could replace the raspberries with any berry or even a little piece of fruit if you like. I adapted this recipe from David Lebovitz and he mentions peaches, plums or blackberries could be nice. If you try them tell me how they go!

One Year Ago: Rich Dark Chocolate Fudge

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 Raspberry, Coconut and Burnt Butter Friands: Adapted from Ready for Dessert 

110g (1 stick) unsalted butter, at room temperature

140g (1.5 cups) ground almonds

40g (1/2 cup) desiccated coconut

100g (1 cup) raw sugar

4 large egg whites 

70ml (5 tbsp) agave nectar or honey

100g raspberries, enough for a few each

1 tsp almond extract

1 pinch of salt

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Preheat the oven to 200C (390F) and line 12 small or 6 big muffin tins with muffin liners. In a small saucepan, melt the butter over a low heat. Cook slowly stirring only occasionally until the butter starts to darken and smell nice and toasty. Turn it off when you start to see brown, it will continue to cook longer after the heat it off. Allow to cool. 

In a blender, pulse the almond meal, coconut and sugar until very finely ground. Pulse in the agave, egg whites, salt and almond extract. Stir in the butter and spoon into the muffin tins. Top with a couple of raspberries and cook for 15-18 minutes, until the tops are fluffy and golden and the raspberries have sunk down. They last well but taste best on the first day you made them. 

Enjoy!

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Chocolate and Blueberry Mousse Tart

Vegan, Sugar Free, Gluten Free, optional Raw

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 Guess what day is right around the corner! It’s……VALENTINES DAY! To celebrate I made a chocolate mousse tart topped with fresh blueberries. It’s the perfect valentines day dessert because it’s rich, creamy and chocolatey, and will win you love from whoever you decide to give it to. It’s also super easy to make and very comforting. It can be eaten with a spoon, by yourself, in your pyjamas. I won’t judge you. 

Valentines Day is always such a weird day. Last year for the first time in my life I actually had a real valentines, so me and my boyfriend went out for dinner. He ordered four dishes all for himself while I got just one…and then could barely move after eating them all. And then the waiter dropped his dessert on his lap and looked like she (he? we never really found out) was going to cry so we had to comfort her (or him) while we waited for a new one. It was sooo romantic.

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 This year I think I’m just going to make him some kind of warm chocolate brownie pudding and homemade ice cream. Because that’s his favourite and eating warm brownies and ice cream is the best way to celebrate any occasion. If someone wanted to make me a chocolate dessert for the special day (hint hint…) it would be this chocolate tart. I’ve been wanting to experiment more with silken tofu ever since I made mango pudding with it. I saw some amazing looking chocolate tarts that used it as a base and got so excited to make a chocolate mousse tart! With fresh blueberries because you should always add fresh blueberries when they’re cheap and in season. Am I RIGHT???

I didn’t want to use all melted chocolate as the sweet component, but I didn’t want to just use cocoa powder and sweetener. So I ended up using a balance of 100g melted dark chocolate with some vanilla, agave and raw cacao powder. I was so so happy with how it came out! The flavour was intensely chocolatey and rich, but the texture was just perfect! Super creamy and light. You’d never guess how light and healthy this tart is.

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 I decided to make a raw walnut and sultana base because I wanted people to have the option of making it completely raw. If you want to, just replace the 600g of silken tofu with two perfectly ripe avocados. You may want to increase the agave as well. It won’t last as long in the fridge, but it will have a deliciously smooth texture and lots of healthy omega fats. Put your hands up for healthy fats! 

The blueberries tasted so good with this tart as they sunk into the chocolatey custard layer, but you could top it with anything you want. Orange slices, strawberries, coconut cream, banana slices, nuts, praline! The list goes on forever. If you’re allergic to nuts, you can also replace the walnuts with a combination of flax and sunflower seeds. I don’t have a powerful blender and I still managed to make this tart in about half an hour, not including freezing time.Just bash up your nuts in a mortar and pestle first and soak your dried fruit so it blends faster. Happy Valentines Day! 

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 Vegan and Gluten Free Chocolate Berry Mousse Tart: Inspired by Baking = Love

For the Base:

2 cups walnuts or sunflower and flax seeds, bashed into crumbs in a mortar and pestle

1 cup sultanas, soaked briefly in warm water (about 20 minutes)

3-4 tbsp cocoa powder

For the Filling:

600g (21 ounces) silken tofu, drained

100g (3.5 ounces) dark semi-sweet chocolate, or more or less depending how rich you like

3 tbsp raw cacao powder

1 tbsp agave nectar

1 tsp vanilla extract

500g (1 pound) blueberries

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Start recipe a day before. Line a 20cm tart or cake tin with plastic wrap of foil (not baking paper as this will disintegrate when you freeze it). Blend together the walnuts and sultanas, adding the cocoa powder as you go to reach a thick, cookie dough like consistency. You may need to add a teaspoon of water or milk if it’s too crumbly. Press with your fingers into the tart tin, pushing the dough out to make an even layer on the bottom and sides of the tin. Keep in the freezer for at least 4 hours, until ready to fill. 

To make the filling, blend the drained tofu with the melted chocolate until smooth. Sift the cocoa powder well, and blend in, tasting as you go to reach the desired chocolatey flavour. Blend in the agave syrup and vanilla to sweeten, adding more if it’s too bitter. Pour into the tart tin and keep in the fridge for at least an hour before serving. Top with the berries when ready to serve. Lasts well in the fridge for a day or two. 

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Dulce de Leche and Strawberry Chocolate Meringue

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 Don’t say it! I know what you’re thinking. Double cream? Dulce de Leche? MERINGUE?!?!?! What is this unhealthy monstrosity! Well I’ll tell you what it is. It is my friend Sammy’s birthday cake. And if you had heard that hopeful little voice requesting something with chocolate and caramel involved, you would have cracked too! Sometimes I just have to accept that no matter how excited I get about vegan avocado mousse tarts and chocolate fudge orange cupcakes made out of chia and almonds, not everyone feels the same. In the words of one wise friend, not everyone wants that mangy vegan shit. True words. Amen sister.

So this cake was born! Did it fill the criteria? Caramel? Check. In the blessed form of Argentinian boiled condensed milk- Dulce de Leche. (Mmm who is remembering those evil caramel chocolate cookies?) Chocolate? Holy mama. And the chocolate was vegan! So please, I tried. I had so much fun shaving shards off my 2.5 kilogram block! Now that’s a lot of chocolate. I had lots of egg whites languishing in the freezer leftover from a recent vanilla ice cream episode, so meringue was the obvious way to go. The strawberries were a really yummy and colourful addition to what turned out as quite a light and creamy dessert. I made it in just over an hour, including the whole time the meringue was baking and I was dancing aggressively to Celtic rock music. (I have no shame). 

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I don’t actually recommend making it in such a short amount of time because as you can see from the equally delicious and equally horrendous photograph below, cream spreads when warm. It seriously knows no bounds. I was running late for the birthday lunch so I whipped the underdone meringue out of the oven, comforting myself that it would be perfectly chewy and marshmellow-centred because of my lack of baking time. I practically threw it on the floor and poured on a pile of cream and caramel. I like to think it was Jackson Pollock inspired. “Controlled chaos”. Once in the car, it started to ooze and meld together into a pool of creamy caramel and melted chocolate. For some reason, no one eating it complained at all!

Meringues and pavlovas were seriously one of my favourite desserts ever when I was growing up. Number one, they were always served with a practical mountain of fresh berries on top. I was OBSESSED with berries from a very young age. Number two, it looks like a marshmellow cloud, and is covered in cream. Number three, for some reason when people serve meringue, the slices are seriously enormous. And there’s nothing better than a plate of dessert that’s bigger than your plate of dinner was.

You can do lots of things with this super simple meringue base! I used the same ratio that Jamie Oliver uses. You can cover it in cream and whatever you really want. Fresh fruit, chocolate mousse and toffee shards, crush it up with ice cream, berries, yogurt and honey, anything! Go insane. And please forgive me for any mishaps in getting this post up or if I’m slow replying to comments, questions etc. I’m away! And sending lots of love from overseas.
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Caramel, Strawberry and Chocolate Meringue: Adapted from here

1 400ml can (13.5 fluid ounces) condensed milk

5 large egg whites, at room temperature
220g caster sugar

1 300ml (1 + 1/4 cup, 1/3 ounce) double cream
150g (5 ounces) chopped dark chocolate
400g (1 pound, 14 ounces) strawberries or mixed berries
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Put your can of condensed milk in a saucepan and fill half-way with water. Boil gently for 2-3 hours, constantly making sure the water is covering the bottom third of the can. Alternatively, pour it into a baking dish and bake for half an hour until golden and thick.

Preheat the oven to 150C (302F). Lay a sheet of baking paper on a tray. In a stand mixer with a very clean bowl, start whisking your egg whites. Speed up to fast and whisk until the egg whites form stiff peaks (not so stiff they are lumpy! You whisk more later). At this point, slow it down and start pouring in your sugar. Whisk on low to combine and then put it back on fast. Whisk for 5-8 minutes, until the meringue is glossy and thick, and when you rub some in between your fingers there are no sugar granules. Spoon the meringue on to the tray and flatten down with a spatula, leaving room on the edges for expansion. Bake for about an hour, until white but still spongy in the centre.

When the meringue is done, leave it to cool. Whip the cream with a teaspoon of vanilla, if you want. Just until slightly thicker and fluffed. Wash and cut your strawberries, and cut your chocolate in shards. Spoon the cream over the meringue, then smooth over a layer of caramel. Dulce de Leche is thick but try and smooth it by using a knife and spoon to create long strands. Just before serving throw on the berries and chocolate and dig in! Serves 8. Once the toppings are on, try and eat it within the hour.
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Mango, Peach and Chocolate Sorbet Layer Cake

Vegan and Gluten Free

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Guys, come on. How epic is this cake! I made my own birthday cake! Before you start thinking “oh no, that’s really sad! The baker’s curse strikes again!” I was actually really excited to make my own cake. Making your own birthday cake equals making your idea of cake heaven. It means creating the most amazing and perfect combination that doesn’t have to please anyone but yourself. 

For me that equalled not even making a cake at all. Instead, I made an ice cream layer cake! Who wants to bother with fiddly layers and boring old cake flavours when instead you can just eat ice cream. Lets be serious here. Especially when the ice cream is home churned and made out  of three mind bogglingly good flavours.

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The bottom layer is of course mango. I know I’m overwhelming people with the mango…it’s getting ridiculous. Imagine if I had a follower that hated mangoes! They’ve probably unsubscribed until March. The good thing about this cake though is that you can kind of choose whatever flavours you like the best. The middle layer (my favourite layer) is chocolate sorbet, and the top layer is an amazingly refreshing peach and raspberry sorbet. 

This cake is similar to the chocolate, berry and cinnamon ice cream cake I made for my boyfriends birthday a while ago. Ever since making that cake I was just itching to make another one. It was so good! My dream would be to have a recipe list full of hundreds of different ice cream cake combinations with all the ice cream flavours of the land! 

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I didn’t bother making a base for the cake because whenever I’m eating ice cream cake, I always want less base more ice cream. AND IT’S MY BIRTHDAY! You could of course make the brownie base from the cinnamon and berry cake, or you could make a gluten free and vegan base like in this frozen lychee cheesecake. Just double the recipe so it’s enough for the larger tin. 

This cake is absolutely perfect for holiday season. It’s actually super easy. Especially if you aren’t as in to making ice cream as me, and instead just buy your three favourite flavours. It makes a lot of ice cream to feed a crowd with minimum effort. And it’s naturally vegan and gluten free! My idea of the perfect birthday cake 🙂 Hope you like it as much as me! Speaking of, I might go eat another slice right now…

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Mango, Peach and Chocolate Sorbet Layer Cake:

Mango Sorbet: loosely based on Serious Eats

3 medium mangoes, peeled and cut into chunks

150ml (2/3 cup) water

130g (1/2 cup) sugar

juice of 1 medium lime

2 tablespoons gin or white rum

Blend all the ingredients together thoroughly. Pour into a bowl, cover in cling wrap and refrigerate until completely chilled (at least 5 hours). Freeze in your ice cream machine according to instructions. 

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 Chocolate Sorbet: Recipe from David Lebovitz

170g (1 3/4 cups) dark chocolate

550ml (2 +1/3 cups) water split into 375 ml (1.5 cups) and 125ml (1/2 cup) bowls

200g (3/4 cup + 1 tbsp) sugar

75g (2/3 cup) cocoa powder

pinch of salt

1/2 tsp vanilla extract

Whisk 375ml (1.5) cups of water with the sugar, cocoa powder and salt. Bring to a boil and whisk frequently. Boil for about 1 minute until completely combined and glossy

Break up the chocolate in a bowl and set aside. Pour over the hot chocolate mixture and leave to melt. Stir together until completely incorporated, then stir in the rest of the water and the vanilla. Cool in the fridge over night then churn in ice cream machine. 

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Peach and Raspberry Sorbet: Recipe from Cookie and Kate

6 medium yellow peaches

150ml (1/2 cup) water

250g (1/2 pound, 9 ounces) raspberries, fresh or frozen

Cut up the peaches and place in a pot with the water. Put a lid on and gently simmer until the peaches are soft. Turn off the heat and stir in the sugar until combined. Mix in the raspberries and leave to cool. Blend well, and refrigerate for 8-10 hours until cold. Freeze according to manufacturers instructions. 

To assemble: Get a 23cm (9 inch) round springform pan and release the bottom. Slip a sheet of plastic wrap in between the bottom and the sides and secure in place, so that the plastic wrap is curled up around the outside of the tin and covers the bottom. Line the sides either with oil and baking paper, or more plastic wrap. Take out one sorbet and let if defrost until soft. Scoop into the tin and spread evenly. Freeze until hard. Repeat with the other layers, allowing a few hours inbetween to let each layer freeze solidly and prevent them bleeding together. Release the cake from the tin before serving and place a plate on top of the cake, before inverting it and peeling off the plastic. Place a large plate on the exposed base and flip it back over. Work fast so it doesn’t melt! Run a knife under boiling hot water in between slices to get a smooth finish. Eat it!!!

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Wholemeal Strawberry Cake with Brown Sugar

Wholemeal and Low Fat

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It’s been almost an entire month since I started this blog. The idea to start a blog actually came to me a year ago, but it took me this long to actually get there. Part of the reason it took so long was the feeling that I wasn’t ready. I’d just got the camera for my birthday, and had only really worked out how to charge it properly. I’d been baking regularly for at least two years, but I still hadn’t mastered things like a simple sponge or perfectly frosted cupcakes- something I thought was the hallmark to becoming a food blogger. I was also incredibly busy in my final year of school. The main reason it took me so long though, undoubtably, was my complete lack of computer knowledge. I have zero understanding of the simplest forms of technology. 

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For example, in starting this post it took me ten minutes to work out the sizing of the photographs. (I didn’t actually figure it out, I just kept clicking ‘new post’ until for some reason the photos took up the entire screen length again…). Over the past year I fell in love with some beautiful blogs featuring breathtaking photos and delicious looking recipes, but I just could never imagine having the technical abilities to achieve that kind of thing myself. But I decided to try anyway. 

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Since I started one month ago, I’ve learnt more things about food, photography and blogging than I did in an entire year. Every time I get a view from a new country, I feel a little thrill! Someone in Portugal is looking at my cookie recipe! It’s the best feeling. Every time I feel disappointed with my photos because they don’t look like the ones on pinterest, I remind myself that those photographers were like me at some point. I’ve got to start somewhere. 

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 This strawberry cake is a one month celebration cake. It is nutty from the whole wheat flour, sweet and jammy from the strawberries and crunchy sugar topping. The brown sugar in the cake gives a sweet caramel flavour to compliment the fruit topping. If you don’t have wholemeal or whole wheat flour, plain works fine as well. I saw this recipe on Smitten Kitchen and decided to bake it as-is, with wholemeal flour replacing the barley flour. It’s originally a Martha Stewart recipe I’m pretty sure, so I’ve linked to that as well.

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Wholemeal Strawberry Cake: Adapted from here

Either 180g (1.5 cups) plain flour, or substitute half with wholemeal (90g or 3/4 cup)

180g (1 packed cup)brown sugar, + 1 tablespoon granulated sugar for topping

85g (1/3 cup) butter

1 large egg

1 1/2 tsp baking powder

2 tsp vanilla extract or 1 tsp vanilla paste

120ml (1/2 cup) milk (I used low fat and it tasted fine)

450g (1 pound, 16 ounces) strawberries, hulled, washed and cut in half

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Preheat your oven to 180C or 365F and line a 20cm or 9 inch cake pan with baking paper. Beat together the butter and brown sugar until creamy, about 3 minutes. Add the egg and vanilla and beat together slowly until combined. Sift in both flours and baking powder and stir just to bring the batter together. Pour into your cake pan and smooth it evenly with a spatula. Carefully place your strawberries on top of the cake in an even layer. (You may have to overlap a few to get them all in, but try your best because they shrink!) Sprinkle over the granulated sugar and bake for ten minutes. Reduce the temperature to 160C or 340F and bake for 40-50 minutes longer, until a skewer inserted comes out with a few loose crumbs on it. Dust with icing sugar. 
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Many Jams Tart

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Two posts in one day! This is my firstday with a blog and it looks decidedly bare, so I am trying to quickly fix this. This jam tart was inspired by David Lebovitz’ Easy Marmalade Tart solely because of the word ‘easy’ in the title. I seem to have a problem where once I read a cookbook that I really like, and I mean REALLY like, I set myself the challenge of baking every. Single. Thing. This tart is very adaptable depending on what flavour you’re going for. I needed to use up leftover fig jam, plum jam, strawberry jam, and even a little bit of blueberry jam.  
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 Instead of tasting like a jammy, sweet beast the tart was actually very lovely. I changed the pastry recipe quite a bit, reducing the sugar, leaving out the polenta because I didn’t have any, and adding some lime zest to counteract the very sweet jam. I also ended up increasing the amount of jam by about three times…Admittedly I used a much larger pie tin than suggested but even a 23cm pan would be spread pretty thinly…

 Jam Tart: (Adapted from David Lebovitz’ Ready for Dessert)

Ingredients:

280g plain flour

2 tsp baking powder

130g salted butter, at room temperature

70g sugar

1 large egg and 1 large egg yolk

1-2 large jars of strawberry, plum, fig or raspberry jam (or any really)

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Method: 

Whisk together flours with salt and baking powder. In a stand mixer, beat together the butter and sugar until smooth. Add the eggs and beat until combined. Whilst the mixer is still running, slowly pour in the flour mixture just until the dough comes together. 

Roll about 1/3 of the dough into a 5cm log, wrap in cling film and refrigerate. Put the rest of the dough into a 23cm tart tin and, using your hands, press evenly into the base and up the sides of the rim about half way. 
Preheat the oven to 190 C (375 F). Spread your jam evenly inside your pie shell. Take out your rolled log of extra dough and cut into half centimetre disks. Overlap the discs across the top of your pie in any delightful way you wish to. Sprinkle over extra sugar if desired and bake your tart for 25 minutes, until the crust is golden and the jam bubbling and thick. Allow the tart to cool completely before removing it from its tin. Serve with ice cream, cream, and/or custard.