Simple brown butter cake
I have developed a weakness for complicated cake recipes. The ones with multiple components and varying degrees of preparation required. Something involving a cake base, some sort of filling, possibly an interesting syrup, maybe even a separate crunch layer and at least two types of cream or frosting. You know, the kind of recipes that read almost like a novel and leave you mildly exhausted. Those recipes excite me in a “challenge accepted!” kind of a way. One might even say I am slightly obsessed and keep actively seeking more complexity. But sometimes, simplicity has to take centre stage. Just like in this brown butter cake.
Coconut lime ice cream
I love perfect pairings. Two things that are so good together that they literally make each other better. A winning combination. There are countless ones when it comes to food. Luckily, the best-known are truly tried, tested and certain to please. They obviously have to be. If the majority of people didn’t perceive something as good, then it wouldn’t be making an appearance on the list of the greatest hits. I believe that coconut and lime rightfully deserve their spot on that list. While I am pretty fond of lime on its own, I generally feel indifferent towards coconut. But put together in this coconut lime ice cream, they simply shine.
No bake s’more cake
So, as you must have gathered by now, we really like s’mores around here. Which is ironic since we currently live in a climate where most of the year you wouldn’t even want to step outside, let alone light a fire to toast some marshmallows. Perhaps that’s why we have so many alternatives to the traditional s’more in various dessert forms. It’s lucky that this is such a winning combination and the presentation possibilities are almost endless. This no bake s’more cake is just one more interpretation of the classic. And if you are still not convinced, then keep in mind that my husband, who constantly complains about being “sugared and caked out” – as if such a state even exists, claimed this entire cake for himself.
Passion fruit curd
When baking a lot, you inevitably end up with a surplus of various egg parts. A great way to use up egg whites would be something like a meringue roll. As for the extra egg yolks, there is always ice cream. But, for some variety and an even less time-consuming process, curd is always an option. The best thing about it is that you can pretty much turn anything into a curd with only a handful of ingredients. Aside from using up leftover yolks, it’s also a great way to preserve an abundance of fruit about to go off. And since I love passion fruit, then passion fruit curd it is.
Matcha ice cream
You might have observed that lately – or during the past few years at least – there has been somewhat of a matcha green tea craze. It obviously started with the traditional hot beverage but then quickly escalated and crept into everything else. Desserts, appetizers, even main courses – matcha has successfully invaded the food world. I personally find the taste of matcha tea too strong, though it has to be because I prefer all my caffeinated teas on the weaker side. But matcha-flavoured desserts? Absolutely fantastic. It’s everything you need to feel playful yet sophisticated at the same time. So after a recent trip to Thailand, where matcha ice cream was consumed at minimum once daily, I brought back a load of matcha powder and eventually came up with this recipe.