Pistachio Tres Leches Cake

Pistachio Tres Leches Cake

Pistachio Tres Leches Cake

Prep time: 15 minutes (plus overnight soaking)

Cook time: 30 minutes

Serves:

100g shelled Senqu River pistachios

250ml full-fat milk
4 large eggs, seperated

120g golden caster sugar
120g self-raising flour
1 tsp vanilla extract

250ml condensed milk
250ml evaporated milk

250ml whipped cream
Extra pistachios, chopped, to decorate

Rose buds, to decorate

Preheat the oven to 180°C, or 160°C if using a fan-forced oven. Grease a 33cm x 23cm x 5cm cake tin.  Place the pistachios in the milk and set aside to soak (preferably overnight). To make the cake, place the egg whites in a large bowl and whisk with an electric beater until they form stiff peaks, then slowly add half the caster sugar. In a separate bowl, whisk the egg yolks and the rest of the sugar along with the vanilla extract until thick and light. Fold the egg whites into the egg yolk mixture and then gently sift in the flour. Fold in with a metal spoon or spatula. Pour the batter into the prepared baking tin and bake for 25-30 minutes. Cool completely. Use a skewer or fork to poke holes in the cake. Place the pistachio milk, condensed milk and evaporated milk in a blender and blend until smooth. At this point you can strain it if you like. Pour ¾ of the mixture over the cake (reserve the rest for serving) and refrigerate. Whip the cream until stiff peaks form then spread over the cake. Decorate with chopped pistachios and dried rose petals. Serve the cake in squares and pour the remaining pistachio milk around the base to serve. 


Raspberry Vanilla Custard Cake

Raspberry Vanilla Custard Cake

Layers of impossibly light almond sponge cake sandwiched together with vanilla custard pastry cream and fresh raspberries.

RASPBERRY VANILLA CUSTARD CAKE

Prep time: 25 minutes (start the recipe the day before you want to serve) 

Cook time: 15 minutes

Serves: 12

Ingredients:

4 large egg whites

80 g (125ml) white granulated sugar

4 large eggs

130g (180ml) ground almonds

75g (160ml)  icing sugar

40g (5 tbsp) cake flour

30g (2 tbsp) salted butter, melted and cooled

50g (80ml) flaked almonds

Filling

300g fresh raspberries

1 x The Kate Tin gourmet vanilla bean 

500 ml milk 

100g (125ml) white granulated sugar

4 large egg yolks 

90ml (5 tbsp) cornflour 

30g salted butter 

250ml single cream

250ml double cream

Method:

  1. Preheat the oven to 190°C or 170°C if your oven is fan-forced. Prepare two 23 x 33cm tin by greasing and lining with baking paper. 
  2. For the almond cake: place the room temperature egg whites and sugar in a stand mixer or in a bowl and using an electric whisk and whisk until stiff peaks form. Whisk in the whole eggs. Gently fold in the ground almonds, icing sugar and flour using a large metal spoon. 
  3. Finally, stir in the melted butter. 
  4. Spoon the mixture into the prepared pans and spread level with a spatula. Sprinkle the flaked almonds evenly over the top.
  5. Bake in the preheated oven for 5-10 minutes or until springy to the touch and golden on top. Flip each slab of cake onto a sheet of greaseproof paper. Peel the baking paper off the top and allow the cakes to cool. Clean and line the baking tin again with baking paper. 
  6. To prepare the filling; split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan. Add the scraped bean and pour in the milk. Bring to the boil over low heat. 
  7. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour together with a balloon whisk until smooth and creamy. 
  8. Pour the boiled milk into the mixing bowl containing the egg mixture and whisk together. 
  9. Return to the saucepan and remove the vanilla pod. Don’t throw the vanilla pod away – use it to make your own vanilla extract!
  10. Whisk the mixture over low heat until it boils and thickens – about 5 minutes. Add the butter.
  11. Transfer the creme patissiere to a bowl and immediately place a sheet of clingfilm/ plastic wrap over the surface to prevent a skin from forming. Allow to cool com­pletely before using.
  12. Place the single and double cream into the bowl of an electric mixer and whisk until soft peaks. Gently fold the whipped cream into the cooled custard. 
  13. For the filling; fold the raspberries into the custard. 
  14. To assemble, place one cooled cake slab in the bottom of the prepared baking tin. Spread the raspberry cream over the cake layer.  Place the second cake slab on top and press down gently with your hand. Freeze overnight. Cut into 12 fingers using a hot, sharp knife. Allow to defrost before serving, then dust with icing sugar.
My Best Raspberry and Almond Nougat

My Best Raspberry and Almond Nougat

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I’ve searched and tested a gajillion nougat recipes and I’ve finally found THE ONE. And it’s all thanks to a very special secret ingredient… 

I love nougat and I’m picky about it so please don’t ever give me that soft squishy kind and say it’s nougat. It’s not! Can you tell I feel strongly about this?! 

When made correctly, nougat should be firm, chewy and be packed with loads of crunch and tartness to offset all that sugar – and there’s A LOT of sugar! So what’s the secret to making the perfect nougat? 

Firstly, because there’s so much of it, you should use a delicious sugar (luckily you can shop that right here), then you need to add the best white chocolate (conveniently also available here). The white chocolate helps it set firm but without breaking your teeth. But what you really want to know is the secret ingredient, right? It’s cocoa butter! Yes, the fat that is extracted from the cocoa bean. It’s available from most health shops and I always have some in my pantry. It has a wonderful creamy chocolate flavour and adds a richness to baking and desserts which I love! You could swop the cocoa butter out for regular butter but your nougat will be slightly softer. 

To make this nougat even more special, I’ve added lots of almonds and pistachios (don’t be afraid to toast them thoroughly otherwise they don’t taste like much) and then I’ve also studded the nougat with my favourite – freeze-dried raspberries! They add pops of tartness throughout the nougat which just balances everything perfectly. 

This is definitely not an everyday-kind-of-nougat but since it’s all downhill from here to Christmas, this would make a thoughtful homemade gift for someone special. Heck, it’s been a year so maybe that someone special is yourself! I won’t judge! 

The Best Raspberry Almond Nougat
Yields 12
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Serving Size
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Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 x A4 rice paper sheets
  2. 520g (725ml) Natura Sugars Golden Caster Sugar
  3. 60ml water
  4. 350g (250ml) liquid glucose (available at baking shops)
  5. 115g (85ml) honey
  6. 2 large egg whites
  7. 100g cocoa butter, melted and still warm (you can also use butter, if you must, but the nougat will be softer)
  8. 100g The Kate Tin Baking White Chocolate, melted
  9. 150g whole almonds, roasted
  10. 100g pistachios, roasted
  11. 35g (250ml) freeze-dried raspberries (available at health shops)
Instructions
  1. Line the base and sides of a 20cm square cake tin with baking paper. Cut the rice paper to fit the tin – place one in the bottom and keep the other aside for the top.
  2. Dissolve the sugar and water in a saucepan over a low heat and add the glucose and honey, stir until everything is dissolved and melted. Bring the syrup to the boil and simmer until it reaches 130 degrees Celcius on a thermometer. If you don't have a thermometer, drop a small amount of syrup into a cup of tap water. The syrup should form a hard ball in a few seconds.
  3. Start beating the egg whites in an electric mixer to form stiff peaks so that by the time the syrup reaches 140 degrees Celcius you’re ready. (To test, drop a small amount of syrup into a cup of tap water. The syrup will form thin threads that are not brittle but slightly bendy). With the mixer on it’s highest setting, carefully pour the hot syrup down the side of the bowl of the mixer into the stiffly beaten egg whites in a steady constant stream. Don't be too timid here, if you pour it too slowly the egg whites will overwhip - keep a nice thick steady stream running down the side of the bowl.
  4. Beat for 1 minute or until thick and glossy then gradually add the melted cocoa butter and melted chocolate. Working quickly, stir in the nuts, raspberries and spoon the mixture into the lined baking tray.
  5. Top with the remaining piece of rice paper and press down to form an even slab of nougat. Allow to cool and set completely for 2-3 hours.
  6. Slice into bars or pieces using a sharp serrated knife and a sawing action. Wrap the nougat immediately in baking paper, wax paper or cellophane and store in a cool dry place in an airtight container.
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The Kate Tin https://thekatetin.com/
 

Chocolate Workshop | 3 August 2019

Chocolate Workshop | 3 August 2019

Join me for a chocolate workshop on the 3 August 2019 at the Chef’s Studio in Cape Town for a fun morning of baking!

How does a Saturday morning spent drinking bubbly, eating chocolate and baking up a storm sound? Good, right?! The best part? No washing up!

Join me on 3 August at 9 am at The Chef’s Studio in Cape Town as I show you how to perfect eclairs and absolutely nail honeycomb. As an ex pastry chef with years of baking experience, I’m going to share all my tips, tricks and secrets to getting the perfect bake!  

Each baker gets their own station and will make both recipes from scratch. You’ll be baking with the beautiful Natura Sugars and the guys from AFRIKOA chocolate will show us how to temper chocolate –  we’ll get to taste their delicious range, too so wear your stretchy pants, people!

Tickets are R1200 and include a light breakfast, glass of bubbles to warm us up, tea and coffee and I’m baking a variety of chocolate treats for you to taste from my cookbook, ‘Chocolate’. You’ll also leave with a goodie bag (hint: chocolate involved!) and a box of all the decadent treats you created to share with your friends and family. Copies of my book will be on sale and if you ask nicely, I’ll sign it for you 🙂 

Click HERE to book now – limited spots are available as I want to make sure you get plenty of help along the way.

Looking forward to seeing you there!

Kate xxx

Head over to the Chef’s Studio website to book your spot for the chocolate workshop! 

 

13 Baking Gadgets You Need To Be A Better Baker

13 Baking Gadgets You Need To Be A Better Baker

If you bake as much as I do, you learn pretty quickly which are the tools and baking gadgets that are useless and which ones you simply cannot live without. I have A LOT of baking goodies – from my ridiculous cookie cutter collection to an absurd amount of piping tips, but over the years I’ve whittled my obsession for baking gadgets and equipment down to 13 must-haves. Take a look:

  1. Get. A. Scale.

I know you’re probably tired of hearing me say it but weighing your ingredients will change your baking. 140g of flour will always be 140g of flour – whether it’s tightly packed or sifted. 1 cup of flour is a whole ‘nother story! Try weighing a cup of flour 5 times – each time you will get another result. And if that doesn’t convince you, using a scale saves washing up! Instead of using every measuring cup, you simply weigh everything into one bowl! Scales are not expensive – you can get an al-cheapo one for R60. This is the one I have, but to be honest, any digital scale is better than nothing!

2.  Oven thermometer

Most ovens lie to you! What the knob/dial says and the temperature inside are two different stories! An oven thermometer will take a lot of guess work out of your baking. And they’re also not too pricey. This one is just R78 from Takealot.com

3. Dough/Benchscraper

These are great for dividing bread dough but also getting that smooth straight edge on a cake. I have a really wide 25cm one which is perfect for taller cakes! You can get the more expensive metal ones, but the plastic works just fine for me.

4. Off-Set Palette Knives – 1 x small and 1 x big

Honestly, if you can have more of these then do it! I have 3 large and 3 small and it never feels like enough. They’re amazing for spreading frosting, cake batter, lifting rolled-out pastry, loosening cakes from tins – the list is endless. I like the ones with the wooden handles, because I can use them in my photographs, but the plastic handles are just as good.

5. Digital/sugar thermometer

I love this fancy schmancy one from Heston Blumenthal that the husband bought for me. It has soft ball, hard ball stage etc already programmed in which is super useful with a timer so it beeps when it reaches the temperature. But you can get a very affordable standard thermometer online for about R150. Perfect for making fudge, toffees, nougat, italian meringue – it takes the guessing out of dropping sugar syrup into water, peering into the cup and wondering whether it’s hard or soft ball. Life changer! (side note, it’s also great for checking medium/rare/well done steaks!)

6.  Stand Mixer

While I may love my Copper Kitchenaid more than my husband.  I know not everyone can afford one but they are a fantastic investment. With the amount of baking I do, I’ve gone through 3 other brands where the motors have just given up while attempting to knead bread dough. But, I know not everyone bakes as much as I do! A stand mixer saves so much time, as you can leave it creaming your butter and sugar and do something else in the meantime, and it saves you energy (no more kneading by hand!).

7. Disposable Piping Bags

Because life is too short to wash a piping bag! That being said, I do reuse mine a couple of times before recycling them. I love The Piping Bag Company – you can find them in most baking shops like CAB, Value Baking etc. The disposable bags allow you to snip the tip off for any piping nozzle. You don’t have to look for the attachment rings etc etc.

8. Loose-bottom cake tin 17cm

You may have noticed that I love to use 17cm cake tins in my cake recipes. I prefer to make a smaller, taller cake as it’s still a manageable size for most families to enjoy and looks really impressive. Loose-bottoms are always the way to go as I find there’s less chances of the edges breaking when you unmold it.

9. Silicone Baking Mats

Okay so these aren’t a must-have but they are a splurge/investment that will pay off in the long run! Think about how much baking paper you go through in a year and add that all up and BAM, you could’ve bought one of these babies! Perfect for cookies, praline, hot caramel, spreading chocolate, bread and, if you’re really wanting to perfect your macarons, these are a GAME CHANGER.

 

10. Revolving Cake Decorating Stand

If you’re trying to get that perfect flawlessly smooth finish on your buttercream-frosted cakes, it’s almost impossible to do so without one of these babies. This one is pretty cool because it’s actually pretty enough to be a cake stand too! Once you’ve frosted a cake on a turntable, you will never be able to go back!

11.  Large star piping tip #857

I have a bajillion piping nozzles but this is by far my favourite. It makes a pretty swirly effect when piped on cupcakes and is quite versatile for cakes and cookies too. I love piping my melting moments with it!

12. Rubber Spatulas

I can never have enough of these Le Creuset Spatulas. I’m addicted to the range of colours and the medium size is not too big and not too small – it’s juuuuust right. The wooden handle is also super sturdy so they never break like some of the cheaper spatulas.

13. Flat-sided Cookie Sheets

I’m not really sure why cookie/baking sheets have sides and to be honest I never really gave it much thought until I got this flat-sided kind. The edges just take up space that the cookies could be using! Not only can you fit far more onto this sheet, they’re easier to clean and don’t warp as easily. These sheets are also AMAZING for lifting large cakes! It makes the perfect giant spatula.

 

That’s my list, for now! I’ll keep adding to this as I find more and more baking goodies I think you may like. Is there anything I’ve left off this list that you cannot live without? Let me know in the comments below!

Feel free to forward this onto your husband/boyfriend/partner/colleague/family members/friends so they can actually get you a Christmas or birthday gift that will get lots of love and be super useful! 🙂

My Christmas Dessert Recipe Round-Up

My Christmas Dessert Recipe Round-Up

It’s beginning to feel a lot like Christmas!  Which is alarming because I swear it was Easter, like, yesterday! So if like me, you’re scrambling to decide what to make for Christmas dessert this year, I’ve rounded up my best Christmas dessert and baking recipes. From mince pies (which are gluten-free) to easy cheat’s almond croissants which are stuffed with fruit mince that will make the perfect Christmas morning treat, there’s also frozen desserts, edible gifts, no-bake desserts and even edible tree decorations! Click on the images below to take you to the recipes. What will you be making for Christmas dessert this year?