Rhubarb Crumble Pie with Yeasted Crust

Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

Alright, alright – I concede to all you rhubarb lovers over there. It’s great! I never had a taste for rhubarb, perhaps I thought it was too sour or something when I was a kid. But I’m over it now – I love the tartness combined with vanilla. And sugar does seem to improve the flavor too!

Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

We have always had a huge rhubarb bush (or whatever it’s called) in our garden and for once, I was happy with it today. No expensive rhubarb from the supermarket, but pure organic rhubarb from our own garden. Can’t beat the freshness! If you have some rhubarb to burn through yourself, I highly recommend this pie.  Rhubarb Crumble Pie with Yeasted Crust | A Dutchie Baking

Rhubarb Crumble Pie Recipe

Source: slightly adapted from Sweet Dreams March/April 2016

Tools: 32,5×22,5 cm baking pan

Ingredients:

Dough:

400 grams flour
7 grams instant yeast
80 grams caster sugar
80 grams softened butter
1 medium egg
200 ml milk, lukewarm

Filling:

1200 grams rhubarb
50 grams vanilla sugar

Crumble topping:

50 grams stem ginger, finely chopped
200 grams flour
100 grams almond flour
150 grams sugar
1/4 teaspoon salt
150 grams cold butter, diced
  1. Preheat the oven to 190C/375F.
  2. For the dough, mix the dry ingredients together first, then add the butter, egg and milk and knead for about 7 minutes in a freestanding electric mixer. Cover and leave to rise for 40 mins.
  3. For the crumble topping, blend together all the ingredients and knead until you have a rough crumble consistency. Chill.
  4. Wash and chop up the rhubarb. Mix with the vanilla sugar.
  5. Knock the dough back. Roll out to a slab large enough to cover the baking pan. Trim away any excess dough. Fill with the rhubarb mixture and top with the crumble. Bake for 35 mins. Leave to cool on a wire rack before serving. Great with some icing sugar and whipped cream.

Måns’ Mandeltårta (Swedish Gluten Free Almond Cake)

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

Tonight’s the Eurovision final: I can’t wait! The Netherlands have a really good song this year, and even though I don’t dare to hope for a first place, I’m very happy with Douwe-Bob’s performance so far. My other favorites are neighbor Belgium and far-away Australia!

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

A Eurovision night has to include yummy food, and this Swedish mandeltårta will be perfect with a cup of tea. The final is in Stockholm this year, and they’re doing a fantastic job so far! Last year’s winner is Måns Zelmerlöw, hence the name of the cake 🙂

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

This cake is gluten free, so those who can’t eat wheat or gluten will be very happy with this option! Who will you be voting for tonight? 🙂

Måns Mandeltårta (Swedish Almond Cake) | A Dutchie Baking

Recipe Måns’ Mandeltårta (Swedish Almond Cake)

Adapted from: Sju Sorters Kakor

Tools: baking parchment

Ingredients:

Cake layers

100 grams almond flour
125 grams caster sugar
4 egg whites

Filling & topping

4 egg yolks
200 ml whipping cream
85 grams caster sugar
50 grams unsalted butter
1/2 vanilla pod (seeds of)
40 grams almond shavings (roasted)
  1. Preheat the oven to 200C/390F. Draw 2 circles (24cm in diameter) on the baking parchment and place on a baking sheet.
  2. Blend the sugar and almonds together. Whisk the egg whites to stiff peaks. Fold into the almond mixture. Pipe or spread onto the baking parchment circles. Bake in the oven for 15 minutes or until golden brown. Leave to cool.
  3. For the filling, mix together the yolks, cream, sugar, butter and vanilla pod in a saucepan. Heat over low heat while whisking until it thickens. If the cream splits, add a little boiling water. Leave to cool.
  4. To assemble the cake, place one cake layer on a plate or cake stand. Spread half of the cream on the layer, then place the other on top. Cover the cake in the rest of the cream. Cover with the roasted shaved almonds. Store in a cool place.

Blueberry Cheesecake Brownies

Blueberry Cheesecake Brownies | A Dutchie Baking

One of my favorite British bakers, Paul Hollywood, has a new show on Food Network UK called “City Bakes”. He gets to travel all over the world to visit bakeries – I’m so darn jealous! Anyway, he visited a cheesecake place in New York in the first episode and after he tried like a 1000 cheesecakes (and even Paul Hollywood can feel full, I have discovered) he made cheesecake brownies in the bakery.

Blueberry Cheesecake Brownies | A Dutchie Baking

My mouth started salivating at even the thought of the brownies so I decided to give them a go with a small addition: blueberries. I love fruit in cheesecakes and together with chocolate so nothing could go wrong there 😉 Hope you’ll enjoy the recipe as much as I did!

Blueberry Cheesecake Brownies | A Dutchie Baking

Blueberry Cheesecake Brownies Recipe

Adapted from: City Bakes by Paul Hollywood

Tools: 33×23 cake pan

Ingredients:

Brownie mix

225 grams dark chocolate
225 grams unsalted butter
3 large eggs
225 grams caster sugar
75 grams self raising flour
1/2 teaspoon salt
175 grams chocolate chips
1 teaspoon vanilla extract

Cheesecake mix

200 grams full-fat cream cheese
1 1/2 tsp cornstarch
15 grams caster sugar
1 medium egg
1/2 tsp vanilla extract
175 grams blueberries
  1. Line the cake pan with baking parchment. Preheat the oven to 170C/340F.
  2. Break the chocolate up and place in a heatproof bowl with the butter. Heat au-bain-marie until everything has melted, set aside to cool.
  3. Whisk the eggs and sugar until fluffy and pale. Add the chocolate/butter mixture and whisk until incorporated. Fold in the rest of the brownie mix ingredients. Pour into the tin and smooth over.
  4. Beat all the cheesecake mixture ingredients together until thoroughly combined.
  5. Drop spoonfuls of cheesecake mixture into the brownie batter. Use a spatula to create swirls. Bake for 25-30 minutes. A bit of mixture should stick to a skewer when inserted into the brownie.
  6. Leave to cool completely on a wire rack before cutting.

Blueberry Frangipane Tart

Blueberry Frangipane Tart | A Dutchie Baking

It’s finally summery here in the Netherlands! Yesterday was the first day of the year I went outside without a coat and didn’t freeze to death. It’s about 24C and we have a lovely breeze – perfect weather in my opinion, as long as I don’t have to sit directly in the sun (I’m so white people mistake me for a milk bottle). But with summery weather comes cheap(er) berries! Blueberries were on sale this week so I thought I might bake some stuff with those lil juicy buggers.

Blueberry Frangipane Tart | A Dutchie Baking

You might notice the interesting shape of this tart. It’s a shape we have here in the Netherlands called a “slof” –  a slipper. Of course you can bake these in a round baking ring if you don’t have this shape. I think it’ll be about 18-20 cm in diameter baked in a round ring.
Blueberry Frangipane Tart | A Dutchie Baking

The pastry of this tart is really lovely and short, it’s a “pâte breton”, filled with frangipane it’s absolutely perfect. I added a bit of cardamom to the dough but you could go for lemon zest as well. Topped off with pastry cream, fresh blueberries and whipped cream it’s gorgeous.Blueberry Frangipane Tart | A Dutchie Baking

Blueberries always make me think of Veruca Salt from Charlie and the Chocolate Factory (book and the ORIGINAL movie, come on people ;)). Is it weird that I thought Veruca looked quite tasty as a blueberry? And that I wanted to drink all the blueberry juice that had to have come out of her? I love Roald Dahl’s books so much, together with J.K. Rowling he shaped my childhood.Blueberry Frangipane Tart | A Dutchie Baking

Serve this tart on the day wíth the pastry cream, alternatively the base could keep for a few days without the pastry cream. Enjoy! <3Blueberry Frangipane Tart | A Dutchie Baking

Blueberry Frangipane Tart Recipe

Source: Rutger Bakt

Tools: baking ring (round or “slipper” shape), baking sheet lined with baking parchment, pastry brush

Ingredients:

Base:

125 grams pastry flour
1 teaspoon baking powder
90 grams unsalted butter, softened
50 grams caster sugar
40 grams brown sugar
1/2 egg yolk
1/8 teaspoon ground cardamom
1/4 teaspoon salt
30 grams ground almonds
30 grams caster sugar
1 egg
1/8 teaspoon natural almond extract

Topping:

1/2 vanilla pod (seeds)
250 ml full-fat milk
50 grams caster sugar
1 egg yolk
20 grams cornstarch
150 grams blueberries
1 tablespoon apricot jam, heated and sieved
100 grams whipping cream
1 1/2 teaspoon caster sugar
  1. For the dough, put the flour, baking powder, butter, sugars, egg yolk, cardamom and salt in a bowl and knead into a dough. Wrap in clingfilm and chill for at least 60 mins.
  2. Preheat the oven to 180C/355F. Grease the baking ring. Roll the dough out to 7-8mm thickness. Cut out the tart shape with the baking ring. Place pastry on baking sheet and place baking ring around it. Make the frangipane by first mixing the sugar and almond flour, and then adding the almond extract and as much egg as is needed to make a slack mixture. Spread frangipane on the pastry, leaving a 1,5 cm border. Bake for 23-28 mins. Once baked, immediately remove baking ring and leave to cool.
  3. To make the pastry cream, mix vanilla seeds and milk in a saucepan. Mix the egg yolk, sugar, cornstarch and 2 tablespoons of the vanilla milk in a bowl. Bring vanilla milk to a boil, take off the heat and pour into the egg mixture while whisking. Pour back into the saucepan and bring back to a boil while stirring continuously until the mixture starts to thicken. Set aside to cool slightly.
  4. Once the pastry base has cooled, assemble the tart. Pipe the pastry cream on top, the place the blueberries on top of that. Brush blueberries with the heated apricot jam. Whisk whipped cream with sugar and pipe onto the blueberries. Enjoy!

Moist Banana Nut Bread

DSC_1214-2 DSC_1197-3Moist Banana Nut Bread | A Dutchie Baking

I know, I know..Moist is the ugliest word in the English language. But I can’t help it! This banana bread is just too perfectly moist not to describe it that way. So please bear with me 😉Moist Banana Nut Bread | A Dutchie Baking

I almost always buy too many bananas. It’s just something I will never unlearn I’m afraid. So every week I’m left with one or two overripe bananas which I freeze. I often make banana bread with them when I have enough stocked up! If you have my affliction, you’ll love this bread – so soft and filling, perfect for breakfast.Moist Banana Nut Bread | A Dutchie BakingI used Paul Hollywood’s recipe for this bread which doesn’t include any extra flavors such as cinnamon or vanilla, but of course you can add these yourself. I like it as it is, the banana comes through lovely and the nuts add some extra texture and flavor. You could also add chocolate chips or dried fruit. Go crazy with it! 🙂

Moist Banana Nut Bread | A Dutchie Baking

 

Banana Nut Bread Recipe

Source: Paul Hollywood – How to Bake

Tools: 1kg bread tin, baking parchment

3 large bananas, mashed
250 grams castor sugar
125 grams butter, softened
2 large eggs
250 grams plain flour
2 teaspoons baking powder
60 grams walnuts, roughly chopped
60 grams pecans, roughly chopped
  1. Preheat the oven to 190 C/375 F. Line a 1 kg bread tin with baking parchment.
  2. Mix the bananas and sugar until fluffy. Add the butter and mix well. Mix in the eggs one by one, adding a tablespoon of flour with each egg. Beat in the flour and baking powder until incorporated, then fold in the chopped nuts.
  3. Pour the batter into the lined tin and even it over. Bake for about 40 minutes or until a skewer inserted in the middle comes out clean. Once done, lift out of the tin and leave to cool on a wire rack.