It has been a while … but now we are back! Back on the blog, but also back in Germany, more precisely in Cologne. As our time in Melbourne had come to an end we settled back to my home town – a bitter sweet moment as we enjoyed our life overseas a lot. But on the other hand it feels so good to be back home. Since “Colonblog” seems not to be an attractive name for a food blog, we´ll stick to “Mellonblog” and try to preserve and maintain our impressions from Australia in our kitchen. In June our families and friends came together to celebrate the baptism of our little Max. We had great days with a lot of food – especially cake. And what could be better than celebrating our reunion with the London part of our blog and my sister in the first British-German-Australian Bake Off? Nothing I guess!
So here are the recipes from the UK, Germany and Australia – ENJOY (and have a lot of whipped cream ready).
Bright red strawberry tart
- 75g sliced almonds, lightly toasted
- 180g butter at room temperature
- 70g caster sugar
- pinch of salt
- 1 egg
- 250g all purpose flour
- 2 tbsp cold water
- 150g strawberry jam
- 750g ripe strawberries, whole fruits, stalks removed
- whipped cream to serve
- Preheat the oven (200°C, top and bottom heat).
- Ideally prepare the dough the day before and let it set in the fridge over night.
- For the short pastry combine butter, sugar and salt with the dough hooks of the hand mixer. Then add the egg – whisk – next the flour – whisk – then 50g of the toasted almond slices – mix – and at last 2 tbsp of cold water. Cover the dough in cling wrap and let it rest in the fridge for at least one hour.
- Roll the pastry out between cling wrap or baking paper (it´s a sticky dough if it´s getting warm). Line out a tart shell with the pastry, prick the cake base with a fork several times and blind bake the dough for approx. 20-25 min. at 200° until it is golden brown (I cover it with baking paper and weight it down with ceramic baking pearls).
- Boil up the jam and cover the tart shell thinly with some jam. Afterwards let the base cool down completely and remove it from the tart form. By doing so you “seal” the base and protect it a little bit better from getting soft and soggy.
- To serve arrange the strawberries side to side on the base, boil up the rest of the jam again and cover the strawberries with jam. Use the leftover 25g toasted almond slices to decorate the tart a little bit.
- Let the jam cool down until it has set on the berries.
- Enjoy with plenty of freshly whipped cream!
Rhubarb cake with almond meringue
- 175 g butter (at room temperature)
- 450g caster sugar
- 1 sachet of bourbon vanilla sugar
- a pinch of salt
- 3 eggs, separated
- 250 g all purpose wheat flour
- ½ sachet of baking powder
- 6 tbsp full cream milk or Schmand (sour cream)
- 500g rhubarb (works also great with red gooseberries!)
- 100g almond flour
- Preheat the oven (170°C fan oven)
- Clean and trim the rhubarb, you need pieces of approx. 1cm
- Use a hand mixer to whisk together butter, 150g sugar, vanilla sugar, salt and the egg yolks until everything is well combined and fluffy.
- Add flour, baking powder and milk / Schmand, mix again.
- Distribute the mixture evenly on a baking tray covered with baking paper (use a tray that´s a little bit deeper), smooth the top and add the rhubarb pieces
- For the meringue beat the egg whites with 200g of sugar and add the almond meal in the end
- Distribute the meringue evenly over the rhubarb
- Bake approx. 20 min. at 170°C, cover the top if the meringue is getting too brown
I made this cake a few weeks later with red gooseberries and a few green grapes which was also delicious! Here I used a normal springform baking tin, so the cake needed a bit more time in the oven (approx. 30 min.) and therefore I covered the cake with foil after approx. 15 – 20 min. to protect the meringue.
Recipe source: Anja Lindhorst
Polenta-Cake with Gooseberries
- 225g soft butter
- seeds of half a vanilla pod
- finely sliced zest of 1 organic lemon
- 225g caster sugar
- pinch of salt
- 175g polenta
- 60g all purpose flour
- 1 tsp baking powder
- 4 eggs
- 150 gooseberries, washed and trimmed
(works also well with cherries and a pinch of kirsch!)
- Preheat the oven (160°C top and bottom heat).
- Use a hand mixer to whisk together butter, vanilla seeds, lemon zest, sugar and salt until everything is well combined and the sugar has dissolved.
- Mix polenta, flour and baking powder in a separate bowl.
- Add the eggs and the flour mix alternately to the butter-sugar mix while whisking until everything is well combined.
- Carefully fold in the gooseberries.
- Fill the dough into a cake tin or baking tray that suits you (I always use my sunflower tin, because red ripe gooseberries mean that it´s summer!) and bake for approx. 40 min. at 160°C until it´s ready (may be you have to cover the cake with foil after 20 -30 min. if is getting too brown)
- This cake tastes even better the next day and is therefore a really handy cake to bring to work or a party because the preparation is so quick, you can bake it in advance and you can snack it straight out of the hand (once it is cut in pieces)!
Recipe source: Frankfurter Allgemeine Sonntagszeitung 19.07.2008
Still to come
The most luxurious and decadent Pistachio-Orange cake from London – stay tuned!