I am not a routine friendly person, i live daily challenges to dig out new things. I admit i easily get bored so i am in a constant search to enjoy new experiences, to reconnoiter unexplored places and indulge in new flavors.
But sometimes i find myself following a lovely routine, i call it family customs (it makes me feel better) especially when it comes to celebrations. Whatever are the circumstances, i never miss baking birthday cakes. It should be homemade, full of love and thoughts!
This year, for my husband’s birthday cake, fig was on my mind! I know fig and cream cheese will pair nicely together. Why not fig jam?! I remember when i was a kid, i used to love eating the classic cake that mom used to bake after spreading a thin layer of homemade jam. And i still do whenever i am at my parents place, mom does the best homemade jam!
The best recipe for basic white layered cake is here:
- 1 1/3 cup flour (sifted)
- 1/2 tsp baking powder
- 8 eggs
- 1 cup caster sugar
- 100g melted butter
Preheat oven to 180°C. Grease 4 shallow baking dishes of 8″. If you’re not willing to make 4 layers cake, you can simply cut the recipe in half for 2 layers or 3/4 for 3 layers.
Mix flour and baking powder. Set aside. Place eggs and sugar in an electrical mixer and whisk on high speed for 10 minutes or until thick and triple in volume. Gently fold in the flour mixture then the butter. Do not over mix.
Bake for 15-17 minutes or until sponges are springy to the touch and come away from the sides of the baking dish. Remove and let it cool completely.
Whisk 500ml heavy cream with 300g cream cheese and 1/2 cup icing sugar until stiff peaks form.
Spread one sponge with jam and second one with cream cheese, and repeat with the other two! Top the fourth one with the cream and decorate it with flowers or simply figs.
I wanted a festive fall look. I love these tones of colors, makes me feel happy and warm. Couldn’t wait until we cut it and taste it. And we did! I got lots of compliments and yumms. I think i will be doing it more often. It became one of my favorite cakes that doesn’t have chocolate but gives you the pleasure of it!
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Posted in dessert, special occasions
Tagged beyrouth, birthday cake, cake, cream cheese frosting, doha, edible flowers, fig jam, flowers, food blog, food blogger, food photography, food porn, jaymmy, marmite et ponpon, naked cake, recipe, yellow cake
Freezing edible flowers in ice cubes liven up your drink. It’s a cool way to celebrate the flowers charm. If you have a special guests or you just want to spoil your family and friends, it is a must do. You will wow them for sure, and they will talk about this festive presentation for sometime!
Very simple to do, taking into consideration some small tips;
- for clear ice, use distilled water that has been boiled and then cooled. This avoids impurities and air bubbles, which make ice cloudy.
- make sure to use edible flowers such as: rose, lavender, lilac, violet, tulip, orchid, pansy, jasmine, orange blossom, lemon blossom, marigold, chrysanthemum, hibiscus, chamomile, gardenia, sunflower, thyme, rosemary, mint, marjoram, hibiscus, fennel, dill, coriander, chives, chicory, basil and sage.
- if you don’t want the flowers to float to the top of the water, fill the water half way up, add the flowers, freeze, then cover the flowers with more water and freeze again. This will ensure they are completely within the ice cube. But i still like the flowers poking out from the cube!
- Use an ice tray that makes large cubes so the ice will last longer and the flowers are more visible.
Even a simple glass of water would look cheerful with these attractive ice cubes! Beat the heat with fun and simple ideas (especially Doha heat, almost 45°C now with high humidity).
People used to dry meaningful flowers to save them, now you can freeze them to be used in drinks. By the way these are the flowers from our wedding anniversary bouquet!
Join me to the fun and see more of interesting things. Follow this blog and like marmite et ponpon facebook page. Happy day to all of you!
This easy and fast recipe will make you stand up on your feet now and go to the kitchen to prepare these inviting nutella banana brownies. Am sure you will find the ingredients home:
- nutella jar (350g)
- 3 eggs
- 15 tbsp flour
- 2 medium bananas
For the ganache:
- 200g dark chocolate
- 200g heavy cream
Mix nutella, eggs and flour and bake in a greased pan for 10 minutes, in the middle rack (180ºC). I used a square pan (18x18cm)
Let it cool before laying the banana slices on top and cover it with the chocolate ganache.
How we make chocolate ganache:
Put 200g of dark chocolate into a large heatproof bowl (must first be chopped into small pieces so that it will melt evenly). Bring 250 ml of cream just to a boil over medium-high heat or put for 3 mns in microwave; pour over chocolate. Let stand 10 minutes.
Stir the mixture very gently, incorporating the cream steadily, without overworking. The mixture should begin to appear glossy.
Let it cool for 20 mns in the fridge before using it.
For a beautiful presentation, decorate the top with edible flowers. I am taking advantage of being in lebanon where i find flowers at my ease.
Personally i find banana pairing beautifully with nutella, but if you are not fond of banana you can replace it with strawberry or pineapple. It tastes also wonderful
These beautiful red flowers created an attractive contrast! Fruits and flowers work like magic. The more colors you have on your plate, the more inviting your dish can be. It’s not a secret that we eat with our eyes first!
Brownies are best served with a perfect round ice cream scoop as Salma, my sister in law says! She is right 🙂
Yesterday, I baked this beautiful cake at my in laws, they are chocolate lovers, and here is the proof!
Am sure this cake will not live longer than couple of hours if you are nutella lovers. Sahtein 🙂
Posted in dessert
Tagged baking, banana, blog, brownies, chocolate, easy, edible flowers, fast, ganache, jaymmy, marmite et ponpon, nutella, recipe