Orange and chocolate friands

These are based on the Orange-chocolate cake recipe in the ‘La Mere De La Famille’ recipe book by Julien Merceron. The original recipe is for two large-ish loaf tin cakes. I have tweaked the recipe a little so that it can be baked perfectly as smaller individual cakes. There are two absolutely essential changes: the

Esterházy torte – nut dacquoise layer cake

Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as

Chocolate, nut and lime Financiers

Financiers are one of those types of cakes that really could be made in any small tins and be just as yummy, however like madeleines they simply aren’t quite the same if they’re not done to the correct shape. Their ‘correct’ shape is to resemble a gold ingot. They’re often glazed too, to make them

Sachertorte

I’ve made Sachertorte before but found it to be a very adult-oriented cake, certainly one that my children wouldn’t particularly enjoy. So, I set about making a sweeter, less bitter version. It still has all the essentials to be a Sachertorte-type cake with the melted chocolate in the mix, the Savoy-sponge method and the melted

Maths, algebra and making puff pastry

How maths can help you with your puff pastry making!