Posts Tagged ‘baking’

A week ago I found an interesting recipe and immediately thought it would be perfect for the upcoming Easter holiday. It’s a very yellowy, lemony and texturized cake that goes well with fresh strawberries and a cup of afternoon  tea. Polenta gives it not only the bright coluor but also an unusual slightly crunchy feel. And lemon … lemon, lemon – I love you dearly! Lemon makes it all nice and fresh.

Happy Easter!

Recipe source: Hamlyn all colour cookbook Delicious Desserts

Lemon Polenta Cake

lemon polenta cake by Asia Jo

You will need:

125 g plain flour

1 1/2 tsp baking powder

125 g polenta

3 eggs

2 egg whites

175 g caster sugar

grated rind and juice of 2 small lemons (1 large lemon is also enough)

100 ml sunflower oil

150 ml buttermilk


Preheat the oven to 180 ℃.

Sift the flour and baking powder into a bowl. Add the polenta. Whisk the eggs, egg whites and sugar together for 4 minutes. Stir in the polenta mixture; add the lemon rind and juice, oil and the buttermilk; combine well until smooth.

Pour the batter into a baking-paper lined 25 cm cake tin. Bake for 30 – 35 minutes. Remove from the oven and leave to cool in the tin for 10  minutes. Transfer the cake to a wire rack to let it cool.

Serve with fresh strawberries and your favourite tea 🙂

lemon polenta cake by Asia Jo

lemon polenta cake by Asia Jo


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I don’t know about you, but for me weekends often call for homemade baking. I just love when the end of the week has that extra sweet dimension 🙂 There is nothing better than a good cookie or a piece of cake to go with my  Saturday and Sunday espresso.

When I saw Isabelle’s lemon squares @ Eat My Cake Now, I knew straight away it would be a hit and something I would actually eat any time of the day. I have always liked lemon squares and always thought you need to make them Betty Crocker’s way, you know quite sugary – but not anymore! Isabelle’s amazing lemon square recipe offers an utterly superb twist. Not only she uses coconut but also condensed milk, which combined with lemon juice turns into some sort of soft cheese-type of creamy filling. Divine! Absolutely clever idea! I am sure you will adore this recipe as much as I did.

Please note, I didn’t tweak the recipe but you may want to modify it a bit to suit your needs and likes. I know some people don’t fancy too much lemon and this dessert is quite lemony. I personally love it. Ps: Those lemon squares taste like heaven after chilling in the fridge overnight.

Here is my version of Isabelle’s delish lemon squares:

Lemon Squares

Makes 14 (depending how big you want the squares to be)

lemon squares with coconut

lemon squares @ Frock & Fork

You will need:

90 g oatmeal
120 g  flour
12o g  coconut
70 g  brown sugar
180 ml melted butter
1 teaspoon baking powder
1/4 teaspoon salt
300 ml sweetened condensed milk
125 ml lemon juice


Preheat oven to 180 °C. Line 23 x 23 cm baking tray with baking paper.

In a large bowl, mix all dry ingredients: flour, oatmeal, coconut, brown sugar, salt and baking powder. Pour  in the melted butter and mix well. In another bowl, combine condensed milk and lemon juice. Take half of the coconut & oatmeal mixture and place it in the baking tray. Pour all milk & lemon juice mixture. Crumble the remaining coconut & oatmeal mixture on top, pressing lightly. Bake in the centre of the oven for 30 minutes. Cool at least 30 minutes before cutting into squares, if still soft, cool completely and after that chill in the fridge; once set, cut into squares.

lemon squares with coconut

lemon squares @ Frock & Fork

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What a wet day we had in London yesterday! Drama! To avoid any melancholic feelings that the rain was portending, I baked a yummy apple cake. The recipe comes from Tracy’s blog Pink Purl. When I saw the nice photo, short list of ingredients and easy to follow instructions, I decided to bake her Norwegian apple cake immediately. I have changed the proportions a bit and substituted half of the flour with finely grained almonds but you can view the original recipe here: The Comfort of Apples.

Apple Cake from Pink Purl

apple cake

frock & fork

You will need:

1/2 cup butter, softened
3/4 cup caster sugar
1/2 cup all-purpose flour

1/2 cup grained almonds
2 eggs, beaten
1 tsp baking powder
3 apples, peeled and sliced


1 tablespoons sugar

1/2 tsp ground cinnamon

a small handful of sliced or chopped almonds


Preheat the oven to 200 ℃. Line a round cake tin with baking paper and butter the sides. In a large bowl, beat together the butter and sugar until fluffy. Sieve and add the flour, grained almonds and baking powder.  Then add the egg and mixing well. Pour the mixture into the cake tin. Arrange the apple slices on top of the cake butter. Sprinkle everything with the topping mixture. Bake for 30 minutes. Cool the cake and serve with vanilla ice cream or icing sugar on top.

Enjoy this lovely autumn apple cake!

autumn apple cake

frock & fork

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I think I am becoming a cookie monster and for sure developing some sort of cookie addiction. I like the pretty cookies, the healthy ones, the chocolate ones, the old fashion ones, the quick ones, the fruity and nutty ones, the home baked ones and the fancy ones from Laduree too. I like them all with a lovely cup of tea.

Not long ago I came across Michelle’s blog – The Green Bite – and her amazing apricot-maple-oatmeal cookies. I am telling you – they turned out fantastically gooey and chewy! I made the cookies according to Michellle’s instructions, yet I added just a few small amendments.

Those cookies are absolutely tasty, delicious and they would easily make an excellent afternoon or even morning snack.

Btw, the apricot-maple-oatmeal cookies are FUN to make – be ready for a sticky job 🙂

To view the original recipe click here: A-M-O Cookies.

Apricot-maple-oatmeal cookies

apricot maple oatmeal cookies

by Asia(Jo)

You will need:

1 egg

1/3 cup softened butter

1/2 cup cane sugar

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinamon

1/4 teaspoon ground nutmeg

1 1/2 cup oats

2/3 cup dried apricots, chopped


Preheat the oven to 190 ℃.

Beat softened butter, sugar, maple syrup, and vanilla extract together using a balloon whisk until creamy.  Add the lightly beaten egg and stir to incorporate. In a separate bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the flour mixture to the butter mixture and stir to combine. Add oats and apricots. Stir to combine.

Form small balls and place on the cookie sheet (use baking paper or grease the tray) pressing the cookie dough gently. Bake for 10-15 minutes, depending on your oven. Remove from oven and let the cookies rest for 1-2 minutes on the cookie sheet before removing and placing on a wire rack to cool completely.

Try and enjoy something new!

apricot maple oatmeal cookies

by Asia(Jo)

oatmeal cookies

by Asia(Jo)

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Recently, I have discovered a very cool series of pocket cook books called All Colour Cookbooks published by Hamlyn. Each of them consists of 200 easy to make, mouthwatering recipes with beautiful photographs and clear instructions. The colour of book cover reefers to different food themes, for instance, red book is dedicated to baking, green book is all about salads and pasta dishes, purple book is devoted to low fat dishes, orange book introduces easy suppers while the brown one is full of veggie feasts. But there is many more giving you a wide choice of different cuisines or food interest. So far I bought two of All Colour Cookbooks: Super Salads and Cakes and Bakes.

Have a look at a sweet recipe from the red book Cakes and Bakes – Coffee Kisses.

Coffee Kisses

Makes 10

by Asia(Jo)

You will need:

2 teaspoons instant coffee

1 teaspoon boiling water

75 g butter, at room temperature

50 g light muscovado sugar

125 g self-raising-flour

For the filling:

2 teaspoons instant coffee

2 teaspoons boiling water

50 g butter, at room temperature

100 g icing sugar, sifted


Dissolve the coffee in the boiling water. Beat the butter and the sugar together in a bowl until pale and creamy. Add the dissolved coffee and then gradually mix in the flour to make a smooth dough.

Knead the dough and shape it into a log and then chill for 15 minutes. Slice the the chilled log into 20 pieces. Roll each piece into a ball, arrange on a greased baking sheet and flatten by pressing with a fork. Bake in the preheated oven, 180 ℃, for 8-10 minutes until browned. Leave the biscuits to cool for 5 minutes then transfer to a wire rack to cool completely.

Make the filling: dissolve the coffee in the boiling water. Beat the butter and icing sugar together then stir in the dissolved coffee until smooth and fluffy. Use the filling to sandwich the biscuits together in pairs. Eat within 2 days.

Have a coffee kiss with your morning coffee – good day everyone!

by Asia(Jo)

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