Tuesday, October 19, 2021

TWD - Miso- Maple Loaf


This week, we celebrate the release of Dorie’s new book, Baking with Dorie, by making her Miso- Maple Loaf (recipe published on the NYT website). 

This is a terrific plain  cake flavoured with miso paste and maple syrup, and glazed with marmalade:


I deliberately didn’t strain the marmalade glaze, as I liked the decorative addition of tge orange peel.

Dorie suggests buttering this loaf or toasting it and adding butter or jam on too, but I loved it as is.

To see what everyone else thought of this cake, visit the LYL section of the TWD website.


Tuesday, October 5, 2021

TWD - Chocolate and Walnut Bars


This week’s Tuesday with Dorie ( Dorie’s Cookies) recipe is Chocolate and Walnut Bars. This recipe is based on a Roman treat rather than the melt and mix brownie I thought it would  be.

There are quite a few steps to make these bars, including chopping and melting chocolate, blitzing walnuts, separating eggs and whipping the egg whites to stiff peaks, followed by making a chocolate glaze.

The end result is decadent and delicious. I didn’t have any cream, so instead of making Dorie’s ganache glaze, I made a glaze from chocolate, butter, glucose syrup and vegetable oil by Donna Hay. I think it worked pretty well as a substitute.

I only made a quarter of the  recipe, which was plenty for me. The full batch uses 8 eggs.

To see what everyone else made this week and what  they thought of it, visit the LYL section of the TWD website.

Tuesday, September 21, 2021

TWD - Rousquilles


 This week’s Tuesday with Dorie recipe is a Spanish cookie known as Rousquilles. These comprise a dough flavoured with orange flower water and aniseed, and cut into rings, then glazed.

I used licorice powder in place of aniseed, and my glaze didn’t work so I just dusted them with icing sugar.

I wasn’t sure about these when making them, but they actually taste pretty good. They are quite soft and break easily, but that certainly doesn’t affect the taste.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.




Tuesday, September 7, 2021

TWD - Torta Sbrisolona


This week’s Tuesday with Dorie recipe is Torta Sbrisolona. I have never heard if it before and I am sure I can’t pronounce it correctly, but it is a delicious crumbly almond cookie, made like streusel.

I made a half batch, which cut neatly into 8 bars:


 I really enjoyed these cookies, more than any we have made for a while. Thanks to Dianne’s husband for choosing them.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Monday, August 23, 2021

Harry the Hairy Nosed Wombat Cake - Book Week 2021


 This week is Book Week, so I thought I’d share a cake I made for the Threatened Species Bakeoff, but which also fits neatly in with Book Week. I dub this cake Harry, after Harry the Hairy-Nosed Wombat, the title character in a 1970 children’s book written by Australian author, Jill Morris.  This book was read to our class at primary school by the librarian, Mr Broom. It follows the adventures of Harry when a man comes to disturb his habitat by building a highway through it.


The basic concept for my cake design came from Willie the Wombat in Aussie Cakes.  However, Willie is a common wombat, so I made some modifications to end up with Harry. Hairy-nosed wombats have pointier ears than common wombats and squarer, almost pig-like snouts. 

To that end, I shaped the “ears” of my cake more sharply and used a Monte instead of a Mint Slice for the nose, which I gave some details in black icing writing.  Aussie Cakes doesn’t provide any templates for the cakes - you have to design your own from the photo in the book.



The book says to use packet cake mix to make it accessible and easy, but I made the Dutch Chocolate Cake from Christine McConnell’s Deceptive Desserts as my base cake.In hindsight, this light spongy cake was not ideal for shaping, but I got it to work. (It is a delicious cake, BTW.)

Once you have shaped the cooled cake, it literally is as easy as icing it with chocolate buttercream (use your favourite recipe, making sure to crumb coat it), smothering it in brown tinted shredded coconut (I used dessicated coconut because that’s what I could get) to resemble fur, piping details on with black writing icing, and sticking on a chocolate biscuit nose, two Dairy Milk rollos for eyes, and licorice claws. I used the cake that I cut off to make chocolate soil to hide the cake board.

I am pretty happy with this cake.  It looks deceptively simple, but it was actually quite time consuming to make. I think Harry is rather handsome, and he tastes delicious! 

Are you celebrating Book Week? I would love to hear if you bake any literary themed goodies.


Tuesday, August 17, 2021

TWD - Baby Buckwheat Bars


 This week’s Tuesday with Dorie recipe is Baby Buckwheat Bars. As the name suggests, these bars are made with buckwheat flour, and flavoured with vanilla, rum and chocolate.

Dorie recommended caramel chocolate so I used Caramilk. I have to say I didn’t really taste it though.

These bars were not really my cup of tea. They were ok, but the overwhelming flavour of buckwheat flour made them a bit meh for me.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.


Tuesday, August 3, 2021

TWD - Three-ways Sugar Cone Pizzelles

This week’s Tuesday with Dorie recipe is Three-Ways Sugar Cone Pizzelles. The recipe is what it says on the tin - pizzelles moulded into cones, or bowls, or just left flat.


I don’t have a pizzelle press and don’t intend to invest in one, so I used my jaffle maker to make my Pizzelles.



 I wanted to try out moulding the Pizzelles, so I used cream horn cones and a glass to make cones and bowls respectively. I found the cones challenging to mould and had holes in the base of my cones - not so great for icecream but still delicious.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.