A Lemon-flavour British Cake with White Chocolate and Raspberries


3 sticks unsalted butter, softened, plus extra for greasing
1-3/4 cups granulated sugar
2-1/4 cups all-purpose flour
1 cup ground almonds (almond meal)
1 tablespoon baking powder
6 eggs
1 teaspoon vanilla paste or extract
2 tablespoons milk
2 tablespoons freeze-dried raspberry pieces
2 teaspoons raspberry extract few drops of pink food coloring
2 teaspoons lemon extract
few drops of yellow food coloring
1/2 cup raspberry preserves
confectioners’ sugar, for dusting
10 ounces white modeling chocolate
fresh raspberries, to decorate


  1. Preheat the oven to 350°F. Grease two 8-inch-square cake pans or a Battenberg pan and line with parchment paper.
  2. Put the butter, granulated sugar, flour, ground almonds, baking powder, eggs, vanilla, and milk into a large bowl and beat together until smooth. Divide the batter in half and put one half into another bowl. Mix the dried raspberries, raspberry extract, and pink food coloring into one batter until a pink color. Mix the lemon extract and yellow food coloring into the other batter until you get a nice bright yellow color.
  3. Spoon each batter into a prepared pan and bake in the oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let cool in the pans.
  4. Heat the raspberry preserves in a small saucepan until runny, then pass through a strainer into a bowl. Trim the sponges, each to the same width as the sponge height, to form four identical long rectangles, two from each color (freeze any leftover sponge for another time). Using a patterned rolling pin on a work surface lightly dusted with confectioners’ sugar, roll out the white modeling chocolate to a rectangle, 10 x 8 inches.
  5. Place a pink and yellow sponge rectangle side by side, brushing some preserves in between them to stick together. Brush some preserves over the top, then place the remaining pink and yellow sponges on top, alternating the colors and sticking together with more preserves. Brush the outside of the sponges with preserves but not the cut ends.
  6. Carefully place the stacked sponge pieces in the center of the modeling chocolate, then tightly wrap the chocolate around the cake. Turn it over so that it is seam side down and trim off any excess. Dust a few fresh raspberries with confectioners’ sugar and arrange on top to decorate.

Makes 8 servings.

Source: Chocolat


Waffle with Berries


1 cup unbleached flour
1/2 cup whole wheat (wholemeal) flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1-1/4 cup lowfat buttermilk
1 tablespoon margarine, melted
1 teaspoon vanilla extract (essence)
3/4 cup raspberries
3/4 cup blackberries
3/4 cup blueberries
4 strawberries


  1. Coat a waffle iron with nonstick cooking spray and preheat according to the manufacturer’s directions.
  2. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Make a well in the center.
  3. In another large bowl, whisk together the egg whites, buttermilk, margarine and vanilla.
  4. Pour the egg white mixture into the well in the flour mixture and stir until just blended. Fold in half each of the raspberries, blackberries and blueberries.
  5. Spoon about 1 cup of the batter onto the hot waffle iron. Close and cook until golden brown, 4-6 minutes. Repeat with the remaining batter, coating the iron with additional nonstick cooking spray between waffles, as needed, to make 4 waffles. Keep the waffles warm in a 250°F (120°C) oven until all are cooked.
  6. To serve, divide among 4 individual plates. One serving is 1 waffle. Top each with an equal amount of the remaining raspberries, blackberries and blueberries and a strawberry.

Makes 4 servings.

Source: Cooking for Healthy Living

Whole Wheat Cookies with Chocolate and Coffee


3/4 cup unsalted butter or margarine, plus extra for greasing
1 cup brown sugar
1 egg
1/2 cup all purpose flour
1 tsp baking soda
pinch of salt
scant 1/2 cup whole wheat flour
1 tbsp bran
1 cup semisweet chocolate chips
2 cups rolled oats
1 tbsp strong coffee
1/2 cup hazelnuts, toasted and coarsely chopped


  1. Preheat the oven to 375°F/190°C. Grease 2 large cookie sheets.
  2. Cream the butter and sugar together in a bowl. Add the egg and beat well, using a handheld electric mixer if you prefer.
  3. In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole wheat flour and bran.
  4. Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts. Mix well, with a handheld electric mixer if you prefer.
  5. Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking. Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz g each), then place on the cookie sheets and flatten them with the back of a teaspoon.
  6. Transfer the cookie sheets to the preheated oven and bake for 16 to 18 minutes, or until the cookies are golden brown.
  7. Remove from the oven, then transfer to a cooling rack and let coot before serving.

Makes 24 cookies.

Source: 100 Best Delicious Chocolate

Whole Wheat Sourdough Pancakes


9 ounces (about 1 cup) “ripe” whole wheat starter
5 ounces (1 cup) whole wheat flour
1/2 cup milk
2 tablespoons butter, melted and cooled slightly, plus a little for the pan
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon fine sea salt
1 teaspoon baking soda


  1. In a large bowl, mix together the starter, flour and milk along with one-half cup water until smooth. Let stand 30 minutes while you melt the butter and prepare the other ingredients.
  2. Whisk the melted butter, eggs, maple syrup, vanilla, salt and baking soda together until smooth, then stir the mixture into the bowl with the starter. Blend only until combined.
  3. Heat a skillet or cast-iron pan over medium heat and add a nub of butter. Pour in about one-fourth cup of batter, and cook until bubbles form on the surface of the pancake, 1 to 1-1/2 minutes. Flip and cook until the bottom of the pancake is slightly browned, 30 seconds to 1 minute. Repeat, adding more butter to the pan if necessary. Serve immediately.

Makes 14 to 15 pancakes.

Source: Los Angeles Times

Sourdough Pretzels


3/4 cup lukewarm water
1 cup sourdough starter, unfed/discard
180 g bread flour
216 g ivory wheat flour
35 g nonfat dry milk
1 tbsp organic sugar
1 tablespoon butter or canola oil
1- 1/2 teaspoons salt
2 teaspoons instant yeast
1 egg for egg wash


  1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
  2. Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 400°F.
  3. Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 70 g.
  4. Roll each piece of dough into an 18-inch (46 cm) rope. Shape each rope into a pretzel.
  5. Boil 6 cup of water with 2 tbsp baking soda. Blanch pretzels in batches for 30 seconds each side.
  6. Brush each pretzel with egg wash (1 egg + 1 tsp water).
  7. Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. (There’s no need to let the shaped pretzels rise before baking.)
  8. Remove the pretzels from the oven, and brush with melted butter, if desired.

Makes 12 pretzels.

Source: Adapted from King Arthur Flour