Tag Archives: Low carb

New and improved New York cheesecake recipe

To be perfectly honest, I have never been to New York. It’s been on my to-do list for the past 25 years or so, but I still haven’t got round to doing it. Therefore this isn’t going to be one of those “a city and a cake” kind of features. We will have to leave […]

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Almond and apricot pie

With this pie, I really wanted to play it safe. Being strangely bereft of any need for risk-taking on this particular day, I needed a foolproof recipe that I could confidently use to achieve my baking objective, without having to worry about potential accidents or deviations. And my objective was simple: pie. An honest, no-nonsense […]

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Easy chocolate cake with raspberries

There is a time for complicated cake and then there is a time for simple, easy cake. I decided that today was the latter. I generally prefer my cake to be complicated, as such cakes lend themselves easily to the exploration of the artistic aspect of baking. I also like the challenge – at least […]

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Almond and apricot cheesecake

Healthy cheesecake recipe with apricots and ground almonds

This was ostensibly a birthday cake for a friend but I had a few ulterior motives of my own: First of all, I wanted to come up with a healthy cheesecake recipe that contained very little or no flour and sugar, but that produced a juicy and sumptuous cake nevertheless. Second, I wanted the rest […]

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The recipe: Hazelnut layer: 1 egg 80g sugar 100g butter 100g roasted ground hazelnuts 80g flour Chocolate layer: 5 eggs 80g sugar 100g butter 100g dark chocolate 1tbsp flour To make the hazelnut base, mix one egg with sugar, add softened butter, ground hazelnuts and flour. Bake for 10 min on 180C. For the chocolate layer, mix the egg yolks with sugar, add softened butter, melted chocolate and flour. Beat the egg whites until stiff and fold into the chocolate mixture. Pour over the hazelnut base and bake for 50min on 150C. If you can be bothered, you can also construct a slice-sized eight-pointed star on a piece paper, cut out the star shape and use the paper as a template for creating star shapes on each slice by sprinkling icing sugar over the star-shaped hole. Otherwise, once the cake has cooled down, cover it with chocolate glazing (melt 100g chocolate and 40g butter in a pan and pour over the top). This cake stays fresh for quite a long time and tastes just as great on the third or fourth day as it does on the first. The aerial view of the chocolate and hazelnut slices:

Light chocolate and hazelnut cake

This hazelnut cake is either quick and easy to make if you live somewhere where it’s possible to buy ground hazelnuts or moderately easy if you have to grind them yourself. I had to grind the hazelnuts using a plastic hand-held nut-grinding contraption which took me about 20min, but the rest of the cake-making process was […]

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Deceptively simple strawberry and white chocolate cheesecake

This looks like a simple little cheesecake, but don’t let its unassuming exterior fool you, for I put an embarrassingly large amount of planning into its making. I had one fundamental problem – how to make  the strawberry filling look strawberry-coloured without using any artificial colouring. Naturally, I could just leave the colour effect to […]

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