Thursday, January 29, 2015


Oh well... Today I would like to share with you a mango-passionfruit loaf cake with candied clementine slices. This cake is a twin of this fancy cake with orange crème brûlée and mango-paasionfruit meringue buttercream. Yes, they are twins:-) The same ingredients but totally different appearance. Do you remember the movie with Danny DeVito and Arnold Schwarzenegger? That kind of twins:-)
Anyway sometimes you just would like to bake something easy and not time-consuming, yet delicious.  And this loaf cake is exactly what you need in this case! This cake has a light, soft and moist sponge with sweet mango pieces, a delicious glaze and on top of this it's perfectly decorated with candied clementine slices (you can skip the clementine slices if you don't have enough time, but I like how the cake looks with them. So festive!).
It's definitely a winter cake. And you can bake it for Christmas, New Year Eve or for any other occasion during winter months.

Voor het recept in het Nederlands scrol naar beneden.

270g flour, sifted, plus extra to dust the pan
2 tsp baking powder, sifted
pinch of salt
100g unsalted butter, softened, plus extra to grease the pan
200g caster sugar
2 large egg
80 ml orange juice
juice of 1 passion fruit (without seeds)
1tbsp Cointreau (or another orange-flavoured liqueur)
1 small mango, diced
For candied clementine slices:
2-3 (bio)clementines
240ml water
350g sugar
For icing:
1-2tbsp cream or milk
1tbsp passion fruit juice (without seeds)
150g icing sugar, sifted

1. Preheat the oven to 180˚C (360˚F). Grease and flour a 21x11x6cm, 1.5 liter capacity loaf pan.
2. With an electric mixer beat the butter and sugar until fluffy and creamy. Add the eggs, Cointreau, orange and passion fruit juice and combine on low speed.
3. In a separate bowl, mix together flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter mixture, until well combined.
4. Pour a half of the cake butter into the prepared pan, sprinkle with mango pieces and pour the rest of the butter on top. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool in the pan. Once the cake is cooled, remove from the pan and transfer it to a wire rack.
6. Make the icing by combining the passion fruit juice, cream and icing sugar until smooth (if necessary add more cream, until you get the right consistency).  Pour over the cooled cake and if desired, decorate with candied clementine slices.

To make candied clementine slices:
1. Cut the clementines into thin slices in cross-section and discard the ends.
2. In a saucepan combine the sugar and water and bring to boil. Add the clementine slices, reduce heat to simmer. Simmer for about 30 minutes, stirring occasionally, then remove from the heat and cool to room temperature.
3. Preheat the oven to 100˚C (210˚F). Using a fork, transfer the slices to a baking tray lined with baking paper and bake about 20 minutes or longer if you want them chewier and more caramelized.
Let them cool before decorating the cake.
Note: If not needed immediately, store in an airtight container up to 6 weeks.


Wednesday, January 14, 2015


I'm a bad blogger, I know...  I promised to post this recipe before Christmas and it's supposed to be a Christmas cake. But I didn't... Anyway this cake is so good, that I have to share it with you, so you can also call it a "birthday cake" or a "winter cake" or simply a "delicious cake to die for":-)

Voor het recept in het Nederlands scrol naar beneden.

Orange crème brûlée:
Ingredients :
54g orange juice
3g gelatin
165g cream (32-35%)
60g egg yolk
54g sugar

1. You will need a 20 cm flan ring (like this) and a silicone baking mat or a silicone mold (like this). 
2. Soak the gelatin in cold water for 20 minutes. Meanwhile, in a saucepan mix the cream and the sugar and bring to boil, in a small bowl mix the orange juice with the egg yolks. Then pour the cream mixture over the egg yolk mixture, beating constantly.
3. Drain the gelatin, squeezing  out excess water, and add to the mixture.
4. Preheat the oven to 100C (210F). Place a flan ring on a baking sheet lined with a silicone baking mat/ or place a 20 cm silicone mold on a baking sheet. Pour the custard into the form. Bake about 40 minutes.
5. Let cool to the room temperature, then place it in the freezer for at least 3 hours or until needed.
Note: I usually make it the day before and keep in a freezer overnight.

4-layers cake (20cm in diameter)
Ingredients :
240g all-purpose flour
2tsp baking powder
zest from 1 (bio)orange
300g sugar
pinch of salt
70g unsalted butter
4 large eggs
125ml milk

1. Heat the oven to 175C (350F).
2. Lightly coat two 20 cm cake (springform) pans with butter (baking spray) and flour.
3. Combine milk and butter in a small saucepan. Heat over low heat until the butter is just melted. Set aside and let it slightly cool.
4. Whip the eggs with sugar until light and fluffy (about 6-8 minutes). Then, gently whisk in the orange zest and warm butter-milk mixture by hand.
5. Stir flour, baking powder and salt together, then sift the mixture in a bowl.
6. Add dry ingredients to the batter and stir until smooth.
7. Divide the batter between the prepared pans and smooth the tops.
8. Bake in the center of the oven until golden and a toothpick inserted comes out almost clean, about 28-30 minutes.
9. Let cool in the pans on a wire racks for about 15 minutes. Remove from the pans and let cool completely.
Make ahead tip: Wrap the cooled cake airtight and refrigerate for up to 3 days.

Mango-passionfruit puree:
1/2 big mango
2 passionfruits
30g gelling sugar (like this)

Puree the mango pulp with a blender, mix with passionfruit nectar (without seeds). Put the mixture in a small saucepan, add the sugar and boil for about 3 minutes. Let the mixture cool completely.

Swiss meringue buttercream:
6 large egg whites
300g sugar
360g butter, cut in cubes, at room temprature
1 tbsp orange extract

1. Combine egg whites and  sugar in a heatproof bowl of a standing mixer and set over a pan of simmering water. The water shouldn't touch the bowl. Whisk the mixture constantly by hand until the sugar is dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
If you have a sugar thermometer the mixture should reach 65C (150F). 
2. Remove the bowl from the heat and whip with a stand- or hand mixer until the mixture is fluffy, glossy and completely cool (test by touching the bottom of the bowl). It will take about 10-12 minutes.
3. With mixer on medium-low speed, add the butter a few cubes at a time, mixing well after each addition. Once all butter has been added, whisk in the orange extract. On your mixer, remove the whip and attach the paddle. Beat the mixture on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of the bowl with a flexible spatula, and continue beating until the buttecream is completely smooth. Keep buttercream at room temperature if using the same day. 
Notes: If the buttercream starts to look sloppy or curdled after adding the butter, continue to beat it for additional 5-10 minutes. It should come back together again.
If the buttercream is too cold, put the bowl over a saucepan with simmering water for a few seconds and beat until smooth again. If it’s too hot, put it in the fridge for a few minutes and beat again. Don't give up! It will work!
Leftover buttercream can be placed in a plastic container with a lid and kept in the freezer for up to 3 months. Before using, defrost completely (at room temperature) and rewhip again until smooth.

Mango-passionfruit swiss meringue buttercream:
Mix the mango-passionfruit puree with 300g swiss meringue buttercream and whip until smooth.
Note: The remaining buttercream (without mango-passionfruit puree) you will need for the frosting of the top and the sides. Keep it at room temperature before using.

1. Using a serrated knife, cut each cake in half horizontally to create 4 layers. 
2. Set the first layer on a cake stand or a serving plate. Spread with the half of the mango-passionfruit swiss meringue buttercream. 
3. Put the next layer of the cake on top. Take out the orange crème brûlée from the freezer and unmold it. Place the cream-brulee on top of the second layer.
4. Repeat step 2. Put the last layer of the cake on top.
5. Apply the crumb coat (a thin layer of frosting over the top and sides of the cake). It will help to  seal in any crumbs so they won't show in the final top coat. Chill for 30 minutes.
6. Remove the cake from the fridge and apply the outer layer of the buttercream.

Because it's supposed to be a Christmas cake, I used for the decoration a meringue kiss, evergreen sprigs, a cotton flower, sugared kumquats and inca berries. You can skip sprigs and a cotton flower and serve this cake for a birthday, party, etc.



Monday, January 5, 2015


If you follow me on Instagram, you already know that we usually have waffles or pancakes for our weekend breakfasts. And today I want to share with you one of my favourite waffle recipe. They are not that thick as Belgian waffles, yet delicious. If you like thin, light and slightly crispy waffles, this recipe is exactly what you need.
Waffles by @toetjeaddicted

For 4-5 waffles:
100g all-purpose flour
20g almond flour
1/2tsp baking powder
zest from 1/2 orange
1tbsp sugar
pinch of salt
50g unsalted butter, melted and cooled to room temperature
1 egg
200ml almond milk
50ml orange juice

For berry compote:
250g frozen berry mix
2tbsp water
100g sugar

For serving:
Greek yogurt
Icing sugar

Special equipment:
Waffle iron like this.
Waffles by @toetjeaddicted

Waffles by @toetjeaddicted
1. For the topping: mix frozen berries with sugar and water in a small saucepan. Cook over a medium heat for about 15 minutes stirring occasionally. Leave to cool.
2. Mix all-purpose and almond flour, baking powder, orange zest, sugar and salt in a bowl (dry mixture).
3. In another bowl mix almond milk, orange juice, egg and butter till well combined (wet mixture).
4. Stirring continiously pour the wet mixture to the dry mixture. Stir until smooth.
5. Let the batter rest about 20 minutes at room temperature.
6. Heat the waffle iron and cook waffles according to the manufacture's instruction.

Serve with a big dollop of Greek yogurt and berry compote, dust with icing sugar.

yours @toetjeaddicted