Berries make me happy. And baking with berries, even happier. I could put them (and eat them) in pretty much anything – ice cream, tarts, sorbets…but this cake wins it for me. It’s a cake, so simple, it far exceeds delicious. Lightly fragranced with vanilla and cinnamon, it lets the berries shine. As the berries bake, they release little bursts of tartness in little crevices of the cake, which creates a medley of flavours that sing of summer.
- 85 g unsalted butter
- 180 g flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 170 g sugar
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup assorted berries
- Preheat the oven to 180°C and line a 9-inch tin with baking paper.
- In a large bowl, sieve the flour, baking powder and salt.
- In a separate bowl, cream together the butter and sugar until pale and fluffy. Add in the egg and vanilla and mix well. Slowly add in the milk, whisking continuously.
- Add the flour mixture to the wet ingredients one-third at a time. Mix until there are no lumps.
- Transfer the batter into the prepared tin.
- Coat the berries in a little bit of flour and arrange on top of the batter.
- Bake in the oven at 180°C for 10 minutes, and then lower the temperature to 150°C and bake for another 30-35 minutes.
One of my favourite things about summer has to be mangoes. I love everything about mangoes. However, this mango ice cream in particular has my heart. Filled with sunshine and summer, it’s a dream. With a smooth-as-anything texture, intensely flavoured and fragranced with the juiciest mangoes, you can’t not fall in love with this ice cream.
- 1 cup mango (puréed)
- ¼ cup mango (cut into small cubes)
- 1 cup whipping cream
- 1 ½ cups milk
- ½ cup sugar
- 1 teaspoon cornflour
- 1 ½ teaspoons vanilla extract
- Add the milk and sugar into a saucepan and place over medium-low heat.
- Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
- Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
- Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
- Take it off the heat and add in the vanilla extract.
- Let it come to room temperature and then place in the fridge or freezer to cool.
Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture.
- Fold in the mango purée and cubes and then pour into an air-tight container. Freeze the ice cream for at least 6 hours or overnight.
Can I just say…this sorbet is SO GOOD. I know. I say that about almost everything. But, this time I really really mean it. Melon and mint is a combination that sings of summer. Infused with lemon, for some zesty-brightness, and mint, for the earthy refreshment, this sorbet is truly heaven. This is pretty much summer in a bowl. A summer full of zesty sunshine. I think we all need a generous scoop of that.
- 4 cups of melon (chopped)
- 2 tablespoons sugar
- ½ cup water
- a few sprigs of fresh mint
- juice of ½ a lemon
- Place the chopped melon in an airtight container and put it in the freezer for a minimum of 4 hours or until completely frozen.
- In a small saucepan, add the sugar and water. Bring the mixture to a boil and cook till the sugar has completely dissolved.
- Remove from the heat, add the mint and allow it to cool completely.
- Store the syrup in the fridge until you are ready to use it.
- In a food processor, add the frozen melon, the syrup and the lemon juice. Process until smooth.
- Store in an airtight container and freeze for a minimum of 2 hours before consuming.
As much as I enjoy baking pies, there is nothing quicker and more satisfying than a galette for times of sweet need. They’re beautifully rustic, and taste just like pie, if not better. This recipe, it’s forgiving – and the perfect way to use up pretty much any kind of fruit. Mix up the dough. Roll it out. A generous filling of fruit. And it’s pretty much ready to go into the oven. Serve it with a generous scoop of ice cream. And that’s dessert done.
- 2 mangoes, thinly sliced (in circles or strips)
- 1 ¾ cups flour
- ¼ teaspoon salt
- ¾ cup cold unsalted butter, cubed
- 4 tablespoons ice cold water
- 5-6 basil leaves
- Sieve the flour and salt, and add to a bowl.
- Add in the cubes of butter and mix till the mixture looks crumbly. There should be some pea sized pieces of butter in the mixture. This results in a flakier pastry.
- Add in the ice cold water, just enough, so the dough comes together. Do not knead.
- Wrap in cling film and chill for at least an hour in the fridge.
- Preheat the oven to 180°C.
- On a lightly floured surface, roll the dough into a 1/4″ thick circle. Place on a baking sheet lined with parchment paper.
- Place the sliced mangoes in concentric circles, leaving a 1″ border around the edge.
- Fold the edges over the fruit. It doesn’t have to be perfect!
- Brush the dough with egg wash (optional).
- Bake for 40-45 minutes or until golden brown.
- Let it cool and garnish with fresh basil.