Autumn seemed to have been a rather short this year, and with the days, weeks and months racing by I seem to have almost missed it, so I decided to have a small indulgance for the last day of Autumn.
I sat snuggled on the couch in my Durban home watching Coco Avant Chanel, sipping on some tea and slowly relished each morsel of the Chocolate Buttermilk Cake with Earl Grey Frosting and Caramel Drizzle which I had baked.
The cake itself was easy enough, but then came the frosting, a little more challenging, especially when one has never made syrup/candy syrup before. So without a candy thermometer I rose to the challenge, focused and cautious as sugar burns are not to be taken lightly.
With the frosting done and sitting for it’s 2 minutes, I went on to make the salted caramel drizzle. Again, something I have never made before, caramel. It seemed straight forward enough, and it turns out my first try was not bad after all!
This chocolate delight with it’s floral notes and salty sweetness was the perfect accompaniment for the story that is the complicated life of Coco Chanel. It was also the perfect Autumn inspired cake to bid it farewell until next year.
In the spirit of World Bake Day I thought I would share this great recipe I tried two days ago. It’s a gluten free sponge cake with mascarpone cream filling. I was inspired by the recipe I found on ‘G-free Foodie‘, this recipe used sherry soaked berries which I would like to try sometime, but I felt like pears and I added a teaspoon of cinnamon to the cake batter.
I have never caramelised pears before and this recipe from ‘Not quite Nigella‘ was so wonderfully simple and delicious. The pears I used were a bit ripe so next time I think I will try the golden pears as they are also a little firmer.
Now to find something delicious to whip up later today.
BOX MIX BAKING
You read right, don’t scoff. I don’t see the shame in using a box mix, especially if it is a great box mix! Now for this particular occasion it was due to my gluten sensitivity which I brought up in my post ‘Self Defining’ at the beginning of the year. Most recipes call for far too many flours and alternatives than I can afford, or sometimes find.
Luckily gluten free, and vegan friendly options have become readily available in box mix form at most health stores, although the range is not big, it still allows for some experimentation with some trial and error. I for one love toast with avocado and a cracking of salt and pepper, soft bread with jam and cheese…fresh bread, who does not love that! So today I tried a gluten free bread mix…
A very easy set of instructions, with the option of adding milk and an egg instead of the oil, which I did. 5 minutes to pour in the ingredients, mix and then spoon it into the tin. I left mine to stand for 20 minutes in a warm dry place before cooking it for the full advised 35 minutes. And what you get is a beautiful rustic top and a super soft and light inside.
Although not pleasant on it’s own, it is perfect for all and any toppings. Best when sliced nice and thick right after cooling, and even more superb toasted on a skillet. That said, I still risk my gluten sensitivity and indulge in glossy sticky pastries, fluffy baked goods smeared in frosting and ridiculously decadent treats and delights.