Procrastination seems to be a bit of a trend at the moment, however last week’s procrastination had productive intentions. And so the writing of this post was put off as I took broom to hand and headed to Clapham Junction to help with the clean up in the aftermath of the London riots.
So although the cake is long gone – devoured gluttenously by my other half and I – I thought it a shame not to share it. With summer firmly in full swing, the idea for this cake came from a recent trip to a pick-your-own-fruit and veg farm in Surrey. I can’t remember the last time I giggled so much and behaved like a five-year-old – running from bush to bramble picking
and eating sun blushed raspberries; fat, juicy blackberries; ruby-red cherries; strawberries and sunflowers. And yes, I went slightly overboard and picked far too much. I have added a slight twist to the filling by adding meringue mixture to the cheese which results in a cake that is super light and fluffy.
I think this cake could be made with either raspberries or blackberries – but for me, raspberries work better as they are less tart. The brownie biscuit base comes from Smitten Kitchen – and is one I’ve been wanting to try for a while. Simply cut and bake whatever left over base dough there is – they make scrumptious cookies. However, if you don’t want excess dough for cookies halve the ingredients below.
2 Comments | tags: brownie, cake; chocolate, cheesecake, raspberry | posted in biscuit, brownie, cheesecake
Yesterday I did what I do best – procrastinate writing – in order to do what I love most – cook, buy cookbooks and peruse nurseries. I contemplate ways of sneaking my three new hardcover purchases into the cookbook collection in the said tiny kitchen without my other half noticing.
So now I finally sit down to write in the sweltering London heat, perched laptop on knee on the couch in front of the big open sash windows in an attempt to get whatever breathless gasps of breeze exist into the overheated apartment. Out of the corner of my eye I can see the bright shades of pink pelargonium and cosmos and lilac lavender, which I acquired whilst procrastinating, stirring in the breeze on the window sill. I smile.
Despite the unusual heat this week I have had an insatiable need to recreate my absolute favourite coffee time treat – the chocolate twist. I’ve been eyeing them up for weeks trying to work out exactly how they’re constructed. Whether right or not, my conclusion is that they’re made of a delicate croissant like pastry, laced with crème pâtissière, sprinkled with bitter-sweet chocolate bits and then twisted into strips of deliciousness which are baked and then finished off with a dusting of icing sugar.
23 Comments | tags: chocolate, crème pâtissière, pastry | posted in chocolate, filling flavours, pastry