Sunday, February 26, 2012

Apricot Dessert Cake

I love the taste of fruit and cakes - the contrasting textures are just wonderful!!  And none more-so than Apricots!  Here's a classic from my Nona who used to always have this cake handy for the many drop-ins!  It reminds me very much of my Mum's Tarte Tartin - both incredibly delicious!!

Apricot Dessert Cake


  • 90g of butter
  • 3/4 cup firmly packed brown sugar
  • 825g apricot halves (canned is fine)
  • 2 eggs, separated
  • 1/2 cup castor sugar
  • 2/3 cup self-raising flour
  • 3 tablespoons apricot nectar

Melt the butter over low heat, stir in the brown sugar then beat well until butter is absorbed.  Grease and flour a 23cm cake tin, line base with baking paper.  Spread caramel evenly over the base, arrange well-drained apricot halves round side down, over caramel.

Beat egg whites until stiff but not dry, gradually beat in the castor sugar, continue beating until sugar has dissolved.  Add egg yolks, one at a time, beat well each time you add one.  Sift the flour and fild in and then fold in the hot apricot nectar.

Pour over the apricots and bake in a moderate oven for 35-40mins, or until cake is lightly browned and springs back when you press it with your fingers.

When you take it out of the oven, loosen the edges carefully invert on to a serving plate, then remove the tine and paper.

Serve warm with ice cream - and melt into a moment of sheer delight!!

Don't forget to watch more recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Thursday, February 23, 2012

Cocina de Mama Featured on G+

I received a lovely surprise today when I saw Cocina de Mama featured on Google + in their food and drink pages recommendations!

For those who don't follow Cocina de Mama on G+ you can join by clicking here.  You'll receive all the updates from the blog and Cocina de Mama's YouTube channel and you can join other great recipe communities on Google +.

Thanks as always to all the awesome recipe followers and grand traditional cooks out there who every day help make this the little blog that could... chug chug chug... :)

Cocinar, comer y ser feliz!

Sunday, February 19, 2012

Cream Buns - Pansito de Crema

Tea and Cream Buns...can life get any simpler than that?!  I love this little recipe which brings back so many memories of lovely afternoon cups of tea and delicious treats whilst chatting up a storm or laughing until breathless... one to delight the taste buds!

Cream Buns


  • 340g plain flour
  • 1 tablespoon powdered milk
  • 1/2 teaspoon salt
  • 28g of compressed yeast
  • 1.5 cups of warm water
  • 1 tablespoon sugar
  • 28g of butter
  • Extra flour for kneading
  • Maize oil
  • 2 oz sultanas
  • 1 teaspoon of mixed spice
  • 28g sugar
  • 1 tablespoon warmed honey
  • Whipped sweetened cream
  • Sifted icing sugar

To make the dough:  Sift the flour, powdered milk and salt together.  B;end the crumbled yeast with the warm water, sugar and melted butter.  Set aside for 10 minutes.

Stir in 2 cups of flour and beat well.  Add remaining flour very gradually beating well to make a soft dough.  Knead the dough with a little extra flour until and smooth and no longer sticky.

Brush the surface with a little oil, cover with plastic wrap and then a tea towel and allow to stand on the board for 20 minutes in a warm place.

Punch down the dough.  Knead the sultanas, sugar and spice into the dough until it is smooth and ingredients are evenly through.

Cut the dough into 12 even sized pieces.  Knead each piece and place into a greased 9in square cake tin.  Allow to rise in a warm place for 15mins or until buns are well risen.

Bake in a hot oven for 20-25mins (190 degrees)  Glaze buns very lightly with the warmed honey.

When cold, slit the top of each bun and fill with whipped cream.  Dust lightly with icing sugar just before serving - delicious!

Don't forget to watch more recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Sunday, February 12, 2012

Plum Dumplings

I was lucky enough to grow up with a multitude of cultures surrounding me ... one of the most eye opening - and palette pleasing moments of my childhood was visiting the houses of friends who came from all parts of the world and I was lucky enough to learn many lovely recipes (and eat many, many treats!!!)

Plums have been used to make brandy, soups and tortes - but the one I truly enjoyed discovering at my Russian friend Nina's house was plum dumplings!

Plum Dumplings


  • 1 sachet of dry yeast
  • 4 tablespoons of warm water
  • 1 teaspoon sugar
  • 2 1/2 cups plain flour
  • 2 tablespoons sugar
  • 1 teaspoon soft butter
  • 1 egg
  • 1/2 cup warm milk
  • 1 can purple plums
  • 4 cubes of sugar
  • oil
  • cinnamon sugar

Place in to a bowl, yeast, water and teaspoon sugar and mix well then let it stand once the mixture is foamy.

Place the flour, sugar and butter into a large bowl, add the beaten egg with milk and yeast and beat well.  Cover and stand in a warm place until the mixture doubles in size.

Drain plums and remove the stones and replace with a sugar cube.  Knead the dough and divide in to eight pieces.  Roll the dough out and place the plum in the middle and form the dumpling.  Let them stand for 10 minutes.

Heat the oil and cook for 3-4 minutes until golden brown.  Drain and roll the dumplings in cinnamon sugar.  Serve freshly made!

Don't forget to watch Cocina de Mama's YouTube channel for how to make some of your favourite recipes!

Cocinar, comer y ser feliz!

Sunday, February 5, 2012

Fruit-nut bubble bread

I love the look and joy of bubble bread - with it's myriad of flavours...there's something lovely about pulling apart a warm bubble bread in the centre of the table to feel like you're really sharing a meal with people... I've chosen a fruit-nut bubble bread today.

Fruit-nut bubble bread


  • 30g fresh, or 2 sachets of dry yeast
  • 1 1/3 cups lukewarm to warm water
  • 1/4 cup skim milk powder
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 30g of butter, melted and cooled to lukewarm
  • 2 eggs
  • 4 1/2 to 5 cups of plain flour

  • 1 1/2 cups packed brown sugar
  • 1/3 cup evaporated milk
  • 1 1/2 to 2 tablespoons of maple syrup
  • 4 tablespoons of butter
  • 1 cup dried currants
  • 3/4 cup of chopped pecans or walnuts

In a large bowl, dissolve yeast in 1/3 cup of the water.  Mix remaining water with milk powder, sugar and salt; add to the yeast mixture with the melted butter.  Beat in the eggs and stir in enough of the flour to make a stiff dough.  Cover, let rest for  5 minutes.

On lightly floured surface, knead dough, adding more flour if necessary, until smooth and elastic.  Place in a greased bowl; cover and let rise in a warm place until doubled (usually about 1 hour).

About 10 minutes before the dough has fully risen, prepare the glaze.  In a small saucepan, combine brown sugar, evaporated milk, syrup and butter.  Heat and stir until dissolved.  Set aside.

Punch dough down.  Tear of ten golf ball sized pieces and roll in floured hands until smooth.

Generously butter a 25cm ring cake tin.  Sprinkle the bottom with a quarter each of the currants and nuts.

Arrange the first layer of dough balls close together over the sprinkled fruit and nuts.  Drizzle 1/4 of the glaze and another 1/4 of the fruit and nuts over this layer.  Top with another layer of dough balls.  Repeat process until all the dough, nuts, fruit and glaze has been used (usually ending with the glaze).

Cover with baking paper and let it rise in a warm place until the dough rises to the top of the tin (about 40 mins).

Bake in a moderate oven (160 degrees) for about 40 mins until cooked.  If the bread browns too quickly you can cover with foil half way through the baking.

Cool 10 minutes in tin then turn onto a wire rack (place on something as glaze may drizzle...).  Serve warm and pull apart the deliciousness!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!

Cocinar, comer y ser feliz!
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