So unless you live under a rock, you’ll have heard about Matcha. It’s a “health food” but it’s a lot trendier than goji berries or açai etc, because it’s not new or ‘undiscovered’ – it’s been used in East Asian culture for, like, ever! Matcha is basically stone ground green tea leaves; it has more benefits than green tea because you actually consume the leaves themselves as opposed to the water from brewed leaves like green tea. It gives you buckets of slow-release energy and has lots of antioxidant benefits. Yeah so I’m sure you’re all wondering how and why this information has this made its way on to BBH? Basically, it’s super trendy to bake with Matcha. It has a slightly earthy taste, that is complemented by a lot of flavours we know well (white chocolate, lemon, honey etc). It used to be exclusively Japanese bloggers and restaurants that dabbled with Matcha, but now it’s a lot more accessible, and it tastes so good!
Matcha is typically made into a hot drink – with hot water for tea, or hot milk for a matcha latte. The latter can be quite sweet and is an excellent caffeinated hot chocolate alternative if you fancy a change from the usual mocha. The flavour doesn’t have the sourness of green tea, but is slightly more deep and complex (like me). You can of course, bake with Matcha and it lends a lovely green hue to everything with no artificial colour! It’s not an overpowering flavour, and can be very subtle. These cupcakes are particularly subtle, but you can adapt them to have as much, or as little matcha flavour as you’d like. I may or may not have introduced Matcha in this post as a health food – just to clarify, these cupcakes certainly do not count as healthy! Whilst the cake part of these cupcakes probably aren’t that bad for you, the (pink) white chocolate ganache, vanilla frosting, Matcha frosting, and white chocolate shards, probably are. YOLO, though.
WeLoveMatcha is a great U.K. based brand selling Matcha and the various paraphernalia necessary. They were kind enough to offer BakedByH readers a 20% discount on their products! The WeLoveMatcha Starter Kit would be a great gift or perfect to start the summer grind, if you need more energy for the gym or the library!
Use code bakedbyh20 for the generous discount (this is not an affiliate code – I don’t make any money from you guys using the code!) 😊
For more benefits of Matcha, read this.
So, these are like, totally in the top 5 bakes to ever emerge from the BBH testing kitchen. They are just the right amount of sweet and chocolatey (aka the classic red velvet tang) with a healthy dose of the old fudgy brownie texture. There’s something very magical about them if eaten still slightly warm from the oven. They took an hour start to finish and they are soooo easy. No mixer, one bowl, easy clean up. Just great😍. Red velvet on Valentine’s has become a bit of a theme on BBH, with last years Red Velvet Cookies, but in my honest opinion, these are a little easier & quicker and taste SOOOOOO GOOOOOOOD. Don’t just take my word for it, make them yourself!
I think this is one of my most requested recipes – a true British classic that defined childhoods nationwide. Although BBH has a (very yummy) shortbread recipe, I thought I’d find a simple all-in-one recipe that combines the three aspects of Millionaire’s shortbread together well. I had just watched an old episode of Bake Off, and it had James Morton in it… You know the clever Scottish med student? I always liked him (he reminds me of my brother, though, not as much as Tamal does!). I wanted him to win when he was in the competition! Yeah, so this is his recipe. And it’s really simple. Which my tired, unmotivated self currently appreciates.
These aren’t hugely labour intensive and including the chilling time, will take you under two hours. They are great with tea or coffee and aren’t too sweet. I adapted the recipe slightly by adding more salt than it calls for – I think that qualifies these as salted caramel millionaires shortbread. You guys know how I feel about salted caramel… 😏
It’s the 31st December. And I’m currently in a habit of stating the obvious, apparently. Let’s not talk about how quickly this year has gone, or that it seems to have been a year full of misery. From politics to personal, 2016 just doesn’t deserve to make the history books. So I won’t talk about it. Instead, let’s talk about this cake. It’s a bit extra I know; I’m clearly trying to make up for the fact that I didn’t provide my loyal readers with various festive bakes. In my defence… I tried. I had a really good idea, it just didn’t go how I planned. So for all those who ask how “everything I bake is so perfect first time” etc etc. It isn’t. Trust me. That one didn’t make the cut. By next Christmas, hopefully I’ll have refined it a little!
This cake is a chocolate cake, helped along the chocolate train with a little kick of espresso powder and sandwiched among pillows of mascarpone and vanilla frosting. There’s not much more to it than that – it’s simple, quick and can be as fussy or fuss-free as you wish to make it. I sprinkled popping candy between each layer, because New Year’s Eve and all that. Totally optional, and won’t affect the final flavour/look of the cake.
This post is going to be a little different. If you want to skip straight to the recipe, please scroll to the end of this post.
So this cake was inspired by one of my favourite food bloggers – Thahmina, at Golden Tiffin. Seriously, check her blog out – her photography is unbelievable. Her blog is an amalgamation of lifestyle, review and recipe posts influenced by her Bengali heritage. She posted a picture of her rose, raspberry and pistachio bundt on Instagram a while ago and I knew I had to recreate it for my readers (even though hers looks like 300x better). The middle eastern flavours are stunning, and it pairs perfectly with a hot cup of tea. The flavours are light but there’s an earthy depth to rose and pistachio that makes this cake comforting and warm – a feeling we could all use as Winter draws closer.
So years and years ago, I watched an episode of Nigella where she made ice cream with condensed milk and it produced the creamiest gelato-like ice cream all without an ice cream machine! It’s been in the back of my mind ever since but recently it’s hit the spotlight, with Buzzfeed Tasty and Tastemade often concocting similar types of ice cream with diverse flavours. It wasn’t until a family friend brought her version of the double cream/condensed milk ice cream round this summer that I finally got round to making it! Today, I’m sharing her recipe for the creamiest and tastiest Biscoff and salted caramel ice cream you could possibly imagine.
The condensed milk does something magical in the freezer. It stops ice crystals forming in the cream and allows the ice cream to achieve a homogenous texture which never gets too hard in the freezer. You can serve this straight out the freezer and it’ll scoop no problem, unlike regular ice cream where you need to leave it out to soften a bit. There is literally no other word to describe the texture other than creamy. If clotted cream came in a frozen version, this would be it. Like, I don’t even know how else to describe it. The biscoff taste is prominent but complemented by the salted caramel. This recipe uses tinned caramel which is essentially condensed milk that has been boiled in the tin – dulce de leche (you can buy tinned caramel at most supermarkets near the condensed milk). It uses a bit of biscoff spread also, and some lotus biscuits. The biscuits that are folded in to the ice cream soften slightly and become a little fudgy, whilst the ones on top retain their biscuit texture a bit more. Basically, you all need to hang on to the last minutes of summer and make this ice cream. You have nothing at all to lose and whole lot of ice cream love to gain.