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.
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.
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:
- 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
- Preheat the oven to 200 degrees Celsius
- Mix all the filling ingredients together
- Pour the mixture into the blind baked pastry
- Bake for 45-50 minutes or until pastry is a golden brown colour
- Remove to cool
Enjoy your delicious Apple Pie. Whats your favourite pie?
– The Cake Architect
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:
– The Cake Architect x
On Saturday I made this bread.
I was attempting to make bread for the first time after watching the last episode of #GBBO (The Great British Bake-off). It was Advanced Dough week! I immediately had to bake something after watching it!
This show has quickly become one of my favourite baking shows!
Why? Its only about baking.
baking. baking. baking! 🙂
I incredibly love baking (check out my blog name :p) – not cooking – i dont particularly like cooking.
Dont ask me why.
Okay i’ll tell you. Every time i have tried to cook, the food lacks flavour. I have tried to make a sort of rice with sweetcorn (inspired by my best friend’s fab lunch) and even aglio olio – a wonderful basil pasta. I know I just need a little bit of practice and then I’ll be just fine.
Alright back to this bread.
As i was saying this was the first time that i was making bread and instantly while the bread was proving i was thinking of ways to spice this little bread up. I couldnt accept that i was only making a plain old loaf. This is the kind of effect that GBBO has on me! Hahaha.
As usual, i went straight to cinnamon. Im obsessed with this delicious spice.
Anyway im working on improving this first recipe and the recipe should be up on the blog within a couple of weeks!
Hope you enjoyed this post since it is a little different to my others
– The Cake Architect 🙂
So, if you know me well enough you would know how obsessed i have been with shortbread recently. I’ve been buying packets and packets of shortbread and finishing a pack in only 1 day. Crazy right!
Ive gained so much weight – and this has never been an issue to me until now. Its the first time i’ve had to diet and i seem to understand everybody who is having such a hard time! 😦
Okay lets get to the food. Thats the reason we are here right? The base for a good shortbread is mixing together butter, sugar and flour. I decided to spice things a bit up by adding cinnamon powder.
To give it an extra taste a little bit of vanilla extract was added. The recipe is so easy to make and can be made really quickly in only a few simple steps.
Vanilla Cinnamon Shortbread
Makes around 6-8 shortbreads.
- 60g butter
- 85g caster sugar
- 70g all-purpose flour
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon vanilla extract
- Preheat the oven to 190 degrees Celsius
- Cream the butter and sugar
- Mix in the vanilla extract
- Sift in the flour and cinnamon powder and fold in
- Place the mixture in a food processor and blend until a dough is formed
- On your work surface sift a little flour and roll the dough
- Cut the dough into whatever shape you like
- Place in the oven for 10-12 minutes.
The Cake Architect
Leave a comment below letting me know if you love shortbread as much as I do! 🙂