Classic Apple Pie Recipe

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I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.

I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.

Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.

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I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.

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Shortcrust Pastry Recipe from here: www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry 

  • After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
  • I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.

Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily

Apple Pie Filling Recipe:

Ingredients:

  • 4-5 apples, peeled and sliced
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 tsp lemon juice
  • 1 tsp cinnamon powder

Method:

  1. Preheat the oven to 200 degrees Celsius
  2. Mix all the filling ingredients together
  3. Pour the mixture into the blind baked pastry
  4. Bake for 45-50 minutes or until pastry is a golden brown colour
  5. Remove to cool

 

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Enjoy your delicious Apple Pie. Whats your favourite pie?

– The Cake Architect

Email: thecakearchitect@hotmail.com

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Mauritius Independence Day Cake

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Tomorrow marks the 48th year of Independence here in Mauritius. I thought why not make it special by making an Independence Day Cake using my Mauritian Massepain Recipe as I deemed it only fitting to use a Mauritian recipe for this occasion.

Continue reading “Mauritius Independence Day Cake”

Du Pain Frire with Chatini

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Du Pain Frire is a popular street food snack in Mauritius and translates literally to “Fried Bread”. Essentially a crunchy fried bread in batter it is often dipped in a gorgeous chatini a.k.a a chutney consisting mainly of tomatoes, chilli and coriander leaves. It is enjoyed daily by hundreds of Mauritians and is sold along with gateau piment and other street food snacks. 

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As I am trying to grow the various types of blog posts I make, I have decided to dedicate a whole new section to Mauritian Street Food.  It has been something that I have been thinking of for a while now and decided just to go for it. So far  this post and my Gateau Piment and hope to be expanding my collection soon. Oh and Du Pain Frire is definitely one of the BEST street food in the world and i’m not biased. (wink face) 

I would love to hear your thoughts on this new series. Leave me a comment below if you would enjoy this series and what street food you would like to see!

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This is my grandmas recipe and she recommends that the sliced bread should be preferably a few days old because this will enhance the flavour of the Du Pain Frire. The chutney recipe is so easy, all you have to do is blend all the ingredients together until they are combined.

Optional: You may remove the chilli seeds for the Chatini to get rid of the spicy flavour. However I prefer to leave them in.

Du Pain Frire/ Fried Bread Recipe
(Makes 12)

Ingredients:du pain frire6

  •  6 Slices of Bread (cut into 1/2 diagonally)
  • 1 Egg
  • 1/2-1 tsp Turmeric
  • a few sprigs Spring Onion (chopped finely)
  • 5 tbsp All-Purpose Flour (sifted)
  • 1/4 tsp bicarbonate of soda
  • Pinch of salt
  • Vegetable Oil (for frying)

Method:

  1. Mix the eggs, turmeric, spring onion, flour, baking powder and salt in a large bowl until combined forming a batter
  2. Gradually add some lukewarm water into the batter until it becomes thick (you can adjust your batter by adding flour or water until a thick consistency is formed)
  3. Heat a frying pan with vegetable oil
  4. Soak the sliced bread in the batter
  5. Fry the bread until golden brown
  6. Remove to serve on a plate with tissue paper (to soak up the excess oil)

 

Chatini/Chutney Recipe

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Ingredients:

  • 1-2 fresh tomatoes
  • a few sprigs of coriander
  • 1-2 red chilli pods (chopped finely)
  • 1 garlic pods (crushed)
  • pinch of salt

Method:

  1. Blend all the ingredients until combined.
  2. Remove to serve in a bowl

 

Now sit down and dip your freshly fried du pain frire in some lovely chutney 🙂

 

Enjoy,

Zahra, The Cake Architect

Two Years Old.

2 year anniversary

Happy Birthday The Cake Architect!

Today makes two years since I nervously posted my very first blog post. It was quite tense to launch my own blog but at the same time incredibly exciting and I could not wait to begin my blogging journey!

Up until now The Cake Architect has not been much of a priority for me but I am on the way to making it a better blog. Lately I have been suffering from writers block. I haven’t been able to sit down and write a blog post as I usually do nor have I had the energy or motivation for it.  In addition my perfectionist self has not wanted to post poor content.  If you follow The Cake Architect you may have realised that I haven’t posted much during February.

However as my 2 year anniversary was drawing nearer I felt a sudden urge to get back into writing.

In all honesty I love blogging! The rush of energy from baking and cooking, the constant urge to improve my food photography each and every time, setting my camera to so many different angles, taking 50 photos but selecting only 5 to post and finally the thrill of writing a post.

I feel that I suddenly develop moments of drive and focus to work on and improve my blog while other times I just slump and don’t feel like writing. How do I maintain those impulsive moments of motivation? Could it be that I’m not inspired enough?

Throughout 2015 I unfortunately couldn’t blog as much as I wanted to. School took most of my time, that last year was definitely intense. I had made grand plans for my blog after my one-year blogging anniversary but unfortunately I could not fulfil them because of this. Its okay though, lets make 2016 our year!

On a more positive side this past month I have been learning how to cook properly for the first time. I have been discovering new exciting recipes that I can make for university and getting excited for this new step in my life. I also recently designed my header and I’m pretty happy with the outcome right now. What do you think of it? In terms of the blog posts this year I would love to branch out and try new things. I absolutely loved writing this Pizza Cake post and certainly would love to do many more like that.

I have also discovered some incredible Mauritian blogs over these last two years who produce fantastic content. It’s great to see the number of Mauritian bloggers today!

Looking back over the last year I definitely want to focus more on my blog. Now that I have finished school I feel that I have the ability to accomplish my goals. As well as improving look and feel of the blog I also want to really enhance the content. While writing this post I decided to look at my one year anniversary post for some inspiration and found this:

I knew that blogging would be a journey, one with many ups and downs. You can have incredible baking moments and then the next time you bake you may feel disappointed……I realised baking was my passion when no matter how many times I failed a recipe or baked something that was not what I was too particularly happy with, I would never give up on it.”

Today I still stand by those words and can firmly say that my love for baking has certainly grown over the past year. I have learnt to appreciate the good baking days and learn from my mistakes on the difficult ones.

This post is just a Thank you to all those who like, comment and share my posts because the fact that you took your time to read and tell me what you think really means a lot to me. Thank you to those who have nominated me for blog awards, I really appreciate it. You also act as a real motivation to keep posting! 😉

I would love to hear how other bloggers deal with motivation and writer block! Let me know in the comments below.

Hope you enjoyed this long post

Here’s to another year of blogging!

Much love,

Zahra, The Cake Architect

 

 

 

One Lovely Blog Award

Credits Photo: livethesan.wordpress.com

Thank you Rebekah from livethesan.wordpress.com for the nomination for the One Lovely Blog Award! I really appreciate it! 🙂

Basically here are the rules regarding the acceptance of this nomination:

  1. Firstly thank the blogger who has nominated you.
  2. Write 7 facts about yourself
  3. Nominate 15 other blogs for this One Lovely Blog Award and let them know that you have nominated them.

7 Facts about me:

  1. My favourite food is sushi, I could eat it all day.
  2. With that being said, I also absolutely love pasta.
  3. I would love to open up my own bakery or restaurant.
  4. I used to want to become an architect, hence where The Cake Architect came from
  5. I love the winter season.
  6. One of my favourite movies of all time is The Devil Wears Prada!
  7. I love to watch Keeping up with the Kardashians  😉

Bloggers I nominate:

  1. Mirrormirrorshowmethewiseoldowl
  2. With All My Affection
  3. Bohoscandiblog
  4. Mocha and Moccasins 
  5. Littlemissdreamer96 
  6. Ordinary adventures
  7. Nancy creative 
  8. Prepsicle
  9. The pink rose bakery 
  10. Guy and his Girl 
  11. Healthy with Anja
  12. La petite paniere 
  13. classy girls with curls 
  14. Janes patisserie 
  15. Plantpoweredfaerie

These are fantastic blogs, you should definitely check them out!

Once again thank you to Rebekah from livethesan.wordpress.com for the nomination!

– The Cake Architect

Pepperoni Pizza or Pizza Cake?!?

One of my favourite Youtube Channels is Yolanda Gampp’s How To Cake It. She makes the most realistic looking cakes ever! She has the funniest personality. Its always a joy to watch her videos. 

When I showed my best friend her channel, we decided it was only natural for us to try and recreate one of her cakes. 

It actually turned out much better than what we thought. 

I present to you our Pepperoni Pizza Cake a.k.a the sweetest looking pepperoni pizza you will ever eat.

Pizza Cake

We substituted a lot of her ingredients and instead intended to mimic Yolanda’s cake. Our lack of toppings meant that our pizza became pepperoni flavoured. And who does not like pepperoni pizza right?

Cake / Pizza Base

For the cake we used a basic vanilla cake recipe which I have been using since forever but you can also use my massepain recipeIt will work just as great.

Buttercream Icing / Tomato Sauce:

The buttercream recipe we used was this basic buttercream icing recipe which I have mentioned in a lot of previous posts. However as Yolanda used some jam we also mixed our buttercream with some strawberry jam to produce a tomato sauce resemblance. The berries in the jam looked like finely cut pieces of tomato. 

For some reason I could not find red food colouring and had to use this crimson pink instead. 

White Chocolate / Cheese

We grated white chocolate for the cheese all over the buttercream icing. It looked exactly like real mozzarella cheese!

Cake Decoration / Pepperoni 

For pepperoni we used guava slices which we purchased from Food Lovers Market in the sweets section. 

Fondant: 

I used the Wilton marshmallow fondant recipeI had to use loads of icing sugar to get the correct consistency to put in the fridge over night. 

I have to admit I made a stupid mistake regarding the preparation of the fondant. I used pink marshmallows but didn’t realise that this would impact the colour of my overall fondant. That why the ‘pizza crust’ may look quite pinkish. 

Cooking torch / Making the Pizza Crust 

So I didn’t know how to use the cooking torch until after we made this cake, but I did try on a separate slice and it was a success! The fondant soon resembled a pizza crust. Unfortunately I don’t have any photos though 😦

These were all the steps taken to produce this cake. What do you think of it?

Here is the link to the original video by Yolanda Gampp:

Do you like posts like these? 

If so leave a comment below telling me your opinion cause I absolutely loved making this cake and writing this post!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Chicken Escalope

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You might be wondering, why are you posting chicken that looks like my Catless post on Friday?

Or you might not be wondering about that at all. 😉

Well today I present to you: Chicken Escalope.

A sliced piece of  succulent and tender chicken, topped with breadcrumbs providing a soft crunch. This is how it became known as ‘breaded chicken’.

Chicken Escalope aka what I like to call Catless 2.0 because they are both quite similar recipes for scrumptious fried chicken.

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Personally I prefer chicken escalope to Catless. Let me explain to you why.

The chicken escalope is in my opinion softer than Mauritian Catless. I just prefer tasting the breadcrumbs in the chicken escalope, if that makes sense.

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Like Catless, this can be stored in the freezer after preparation for a couple of days.

Once fried I like to eat chicken escalope either on its own, sprinkle some lemon juice on (The acidity works wonders on this chicken, its part of the marinating process) or eat it with spaghetti and tomato sauce.

Of course, the last one is my favourite. 😉

Lets get to the recipe now 🙂

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Chicken Escalope Recipe

Ingredients:

  • 2 Chicken Breast sliced thinly
  • 1 juice of a Lemon
  • 4-6 tbsp olive oil
  • Salt and Pepper
  • 1/2 tsp Paprika
  • Beaten Egg
  • Bread Crumbs
  • Vegetable Oil (for frying)

Method:

  1. Marinate the chicken in the olive oil, lemon, paprika, salt and pepper overnight (at least a couple of hours)
  2. Pass the mixture through the beaten egg followed by coating with bread crumbs
  3. Fry in vegetable oil until golden brown
  4. Remove to serve and Enjoy!

– The Cake Architect

Have any suggestions for the blog? Email me: thecakearchitect@hotmail.com

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Carrot Cake

Earlier this year for my birthday I had a carrot cake which we purchased from La Maison Du Gourmet in Moka. Its a great little shop that sells a variety of things from cake to meat to Kitchen Aids, definitely worth a visit if you are in the area.

Their carrot cake is incredibly delicious and I knew that I had to try and bake it myself. The shop do sell individual portions of the cake as well. I used the recipe from Women’s Weekly Cooking Class Cakes and it turned out even better than what I expected.

I made a few tweaks to the recipe for instance it said to use ‘mixed spice’, however since I didn’t have any I opted for cinnamon powder instead. As the cake cooked in the oven it released a mouth-watering cinnamon smell 😍

Here are a few photos of how it turned out:

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Carrot Cake 2

Enjoy

– The Cake Architect x