Self - taught baker by hobby, journalist by profession and a mummy to two cheeky monkeys.
Welcome to my world of baking, my '𝑀𝑒𝑟𝑎𝑘𝑖.' Join me on my journey as I sprinkle sweetness and love across the Atlantic Ocean ✨
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Some of my favourite recipes only a click away 👇🏽
I've been wanting to try these bitesize morsels of Arabian deliciouness since Eid but I've finally gotten round to giving them a go. My family really enjoyed these over the weekend so I thought it wouldn't be fair not to share the recipe with you! ☺︎︎
As promised on my insta @m_k_bakes, here are some fun facts about Qatayef...
HISTORY
Depending on who you ask, qatayef dates back to either the Abbassid or the Fatimid Caliphate; however, some sources claim qatayef first appeared during the Ummayad era.
Allegedly, the Ummayad Caliph Suleiman bin Abdel Malik was the first to eat it, and because this took place during the month of Ramadan, qatayef became linked with the holy month of fasting, a bond which has not been broken to this day. Allegedly, qatayef was the result of a competition held by dessert makers on who would make the best dessert, and the first recipes started appearing in the 10th century. The winning dessert was named possibly after one of two Arabic words. Either the Arabic word 𝑞𝑎𝑡𝑎𝑖𝑓𝑎, meaning velvet, as the dough was as smooth as velvet or the word 𝑦𝑎𝑞𝑡𝑒𝑓, meaning to pick — the winning pastry maker said he wanted to create a dessert so good, that people would run to pick it up.
Today, qatayef is typically prepared only for Ramadan when fasteners eat it after a long day of fasting to provide their body a quick energy boost. Interestingly, although a traditional Ramadan treat, it is rarely made at home, but instead purchased in a bakery or from street vendors, and then filled at home.
But here is a quick recipe you can follow at home:
INGREDIENTS FOR PANCAKE:
Half cup of semolina
2 cups plain flour
3 cups water
2tbsp baking powder
2 tbsp sugar
INGREDIENTS FOR FILLING
Mascarpone or Clotted Cream
Honey
Orange Blossom Water
Cinnamon Powder
Crusted walnuts/almonds /pistachios
Optional: desiccated coconuts, raisins, date jam
METHOD:
•Blend all the pancake ingredients in a blender (hand blender will do too) and leave it to rest for 10-15 minutes.
•Combine the crushed nuts with 1tsp cinnamon powder and 1tsp orange blossom water in a small bowl
•In another bowl drizzle a little honey into the mascarpone / clotted cream
• Cook the pancakes on non stick pan on medium heat on one side only. You'll start to see crumpet like pockets forming at the top. It'll take no more than a minute. Remove from the pan and transfer onto a plate. Repeat the process for the rest of the batter (this better is family sized so if you don't want to make too many then halve the measurements).
• On one side of the pancake put a dollop of the cream and some nuts. Fold over and crimp the edges.
• Traditionally you'd deep fry them at this point and soak in orange blossom simple syrup or as I did, because we were having these for breakfast, you can leave them as they are and drizzle over honey and crushed pistachios to serve.
I also made banana and Nutella versions for the kids so any filling will work perfectly, especially if you're after a nut or dairy free version.
Tres Leche Cakes are here to stay! No matter what anyone says, I'll continue the trend for as long as I can and carry on exploring different milk cake flavours. Pistachio and Rose milk cake were a hit with the family on both quarantine Eids and now I've moved onto Rasmalai Milk Cake. We enjoyed it so much I just had to share the recipe with y'all!
You can thank me later! ♡︎
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
FOR THE CAKE
120g Sugar (caster sugar preferably)
4 Eggs (separated)
120g Self Raising Flour
1tsp Vanilla Extract
3-MILKS
300ml Condensed Milk
300ml Milk (full fat is best or 2% works fine too)
250ml Evaporated ( Can be substituted for Heavy Whipping Cream/double cream)
1-2tsp Rose Water
TOPPING
300ml Whipping Cream
3tbsp Icing Sugar
2tbsp Mascarpone Cheese
1tsp Rose Water
𝗠𝗲𝘁𝗵𝗼𝗱
1) Preheat oven to 180 c/350 f.
2) Whisk the egg yolks with half the sugar (60g) and vanilla until pale and fluffy.
3) In a separate bowl whisk the egg whites until peaks form, add in the rest of the sugar bit by bit, while whisking in between and beat until it becomes shiny and stiff peaks form.
4) FOLD the egg whites into the yolk mixture slowly and carefully so not to deflate the egg whites.
5) Fold in the flour until combined and bake for 20-25 mins in a 9 x 13" rectangle/ 10" round baking tray.
6) Steep for 15 mins in a small saucepan half of the milk (full fat or 2%) with 3 cardamom pods cracked open at the top to release the aromas. Then put into the fridge to cool.
7) Mix the rest of the milks into a pouring jug.
8) Set the milks in the fridge while the cake cools.
9) Sieve the steeped milk into the pouring jug with the other milks, removing the cardamom pods.
10) Add 1-2tsp rose water into the milks.
11) Poke the cake all over with a fork and pour 500ml of the milk mixture onto the cake. Save the rest for serving later.
12) Whip the heavy whipping cream, icing sugar, rose water and mascarpone and decorate the cake. You may use a spatula to simply spread over the cake or you can use a nozzle and piping bag to make it look more exquisite.
14) Put it in the fridge overnight to absorb the milks.
13) Sprinkle with chopped pistachios and edible rose petals before serving with some of the milk mixture reserve.
Who doesn't want a recipe like that?!
Anyone else have days where they just randomly crave a chocolate cake to have with your afternoon tea (or coffee in my case) but can't get yourself to the shops to buy one? I've been there plenty of times and being a baker makes you a little fussy and sometimes store bought cakes just don't hit the spot! (Yup call me spoilt) 🙈
So out comes my whisk and a few ingredients and half an hour later we're sat with this fluffy chocolate sponge drizzled with glistening smooth ganache in front of us.
OK enough talk, let's get baking!
CHOCOLATE CAKE
INGREDIENTS
- 160g vegetable oil
- 175g caster sugar
- 3 eggs
- 1tsp vanilla
- a single Espresso shot/ 1tsp instant coffee mixed into quarter cup of hot water
- 160g self raising flour
- 15g good quality cocoa powder
- 1 tsp baking powder
METHOD
1) Preheat oven to 350 F/ 180 C and grease and line an 8" baking pan.
1) Whisk together the eggs and sugar until fluffy and combined
2) add the oil and mix until incorporated
3) Add vanilla and give it a quick whisk.
4) Sieve the dry ingredients in a separate bowl and add to the wet ingredients.
5) GENTLY FOLD until all ingredients are just combined. Don't over mix otherwise you'll end up with a dry flat sponge.
6) Slowly add in the coffee and mix again until it all comes together.
7) Tip the mixture into the greased and lined pan and pop into your preheated oven for 15 minutes/until cooked. See tip below on how to know if your cake is done.
8) Let it cool in the pan for 5 minutes then transfer to cooling rack to cool completely.
CHOCOLATE GANACHE
INGREDIENTS
- Half cup double/heavy whipping cream
- Half cup of semi sweet chocolate chips
METHOD
- Simmer a small amount of water in a small pan on a medium-low stove.
- Put a stainless steel bowl on top and make sure the water isn't touching the bottom of the bowl
- Add your chocolate and stir until melted. Remove from the heat and pour in the cream a little at a time until it's all combined then let it sit for a minute until you get the cake onto your stand/serving plate.
- Pour the ganache over the cake and help it drip over the edges of the cake with a spoon.
That glossy chocolate drip is what I'm talking about! ✨
HELPFUL TIPS:
1) Add half tsp vegetable oil /shortening to make the ganache smoother and shinier.
2) I like to soak my sponge with a simple syrup before icing it so the cake stays moist (equal parts sugar and water heated over the stove and simmered for few minutes)
3) How do you know if your cake is done?
- when a skewer /toothpick is inserted, it comes out clean. A few crumbs on it is fine and actually ever so slightly underbaked is better because the cake continues cooking in the pan as it cools and avoids drying out.
- The cake starts coming away from the edges of the pan
- If you gently press the centre of the cake it springs back.
4) If you're after a fudgy and super decadent chocolate cake this isn't the one, this is a simple quick bake using minimal ingredients but the soak and ganache are the game changers in this recipe!
Decorate with sprinkles/nuts/berries/ whatever you like or enjoy as it is. Yum!
See more photos of that glossy ganache on my instagram @m_k_bakes
Ingredients
CAKE BATTER
125g room temp unsalted Butter
115g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
125g Self-raising Flour
½ tsp Baking Powder
1 Apple peeled and grated.
¼ cup Pure Apple Juice
CARAMELISED APPLE TOPPING
Sugar Syrup (¼ cup White Sugar, ½ cup Water, ½ tsp Cinnamon Powder)
2 Apples peeled, cored and thinly sliced.
CINNAMON STREUSEL TOPPING
½ cup Butter (room temp)
¼ cup Brown Sugar
¼ cup White Sugar
½ cup Plain Flour
Pinch of Salt
Dash of Cinnamon Powder
1 tbsp water
Unsalted Sliced Almonds
Directions:
1. Preheat oven to 350F/180C. Grease and line an 8" pan with butter and parchment paper.
2. Add the sugar and water to a frypan on medium-low heat for the caramelised apple syrup topping. Let it simmer until the sugar dissolves. Add the cinnamon powder and thin slices of apple arranging them in a fan shape (this will give a more aesthetically pleasing look when placing on top of the cake).
3. Beat the butter and sugars until pale and fluffy and well combined.
4. Add the eggs one at a time and mix on low-medium speed until incorporated. Add in the vanilla extract and mix again.
5. Sieve the self raising flour and baking powder into batter and gently combine.
6. Add the grated apple along with the pure apple juice and mix slowly until all is incorporated.
7. Scrape the mixture into the pre lined baking pan.
8. Carefully place the caramelised apples on top of the cake and drizzle on every bit of the cinnamon infused caramel syrup from the pan right on top.
9. Rub all the ingredients for the streusel topping in between your fingers to resemble chunky breadcrumbs (I prefer my crumble chunky but you can rub it between your fingers more to get it fine).
10. Top the cake with streusel topping and thin sliced almonds.
11. Bake for 35-40mins (keep an eye on the cake after 25mins but don't open the oven door for atleast the first 15 minutes. After that you can rotate the cake around for even baking if needed.
12. Remove from the oven and let it cool in the pan for 5 minutes before placing it on a serving plate.
TIPS
1. Using a Springform baking pan will help get the cake out easily but if baking in a normal cake pan, simply run a knife around the edges to release the cake from the pan, put a plate on top and turn the cake upside down. Put the serving plate/cake stand on the bottom of the cake and flip again in one swift steady motion.
2. I used half quantity light brown sugar and half white caster sugar. The brown sugar gives the rest of the cake a nice warm caramelly flavour and colour.
3. You can substitute quarter of the butter with olive oil if you prefer your cakes to be a little healthier as I did here. The sugar from the syrup will soak in making the cake a little sweeter and moister anyway.
4. Towards the final 10 minutes of baking, add some more crumble /streusel for extra crunch.
5. Best served warm with custard, a drizzle of cream or vanilla custard. I preferred mine plain with a cup of coffee ☕︎︎.
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