Founded in February 2020, the ethos of Blanchette, ever since Chef Bianca returned from Le Cordon Bleu, London, has been very uncomplicated. With simple yet big flavours, our desserts are indulgent, decadent and a guilty pleasure – something you want to eat under your covers because you really don’t want to share any bit of it!
Lemon Cake
For the Lemon Cake:
- 200g Castor sugar
- 2 Egg
- 1 lemon zest
- 1 lemon Juiced
- 110g vegetable oil
- 140g milk
- 200g flour
- 1 teaspoon baking soda
Method:
- Preheat the oven at 180°C
- Grease and line a 6-inch cake pan with parchment paper
- Whisk together the egg and the sugar until fluffy and pale in colour
- Add vegetable oil, milk and lemon to the mixture. Mix until well combined
- Sift together baking soda and the flour and fold it into the egg mixture
- Pour into the lined cake pan, bake for 20-25 minutes or until a knife comes out clean!
- Allow to cool and remove from pan
For the Lemon Syrup:
- 1 lemon, Juiced
- 10g Castor sugar
- 20g water
Method:
- Mix together all the ingredients in a pan and bring to a boil
- Set aside
- Once cool, brush the syrup over the cooled cake
Toppings:
- You can top this cake with icing sugar or even season fresh berries!
Cinnamon Shortbread Biscuits
Ingredients:
- 300g flour
- 240g butter
- 75g Castor Sugar
- ½ teaspoon Cinnamon
- Icing Sugar, for dusting
Method:
- Whisk together the butter and sugar until creamy and pale white. Add cinnamon to the mixture
- Add the flour and mix only until well combined
- Roll out the dough (on parchment paper/ a counter dusted with icing sugar)
- Cut out shapes using a cookie cutter (you can roll out and cut more cookies from the remaining dough!)
- Place the cookies on parchment paper and on the baking tray.
- Chill in the fridge for about 30 mins.
- Preheat the oven to 180°C
- Bake for about 10-12 mins or until gold brown.
- Allow to cool and serve with sprinkled icing sugar
Chocolate Pudding Tart
For the Tart Crust:
- 70g flour
- 35g castor sugar
- A Pinch of salt
- 40g melted butter
Method:
- Preheat the oven at 180°C
- In a food processor, add all the ingredients and mix until combined
- Roll the pastry out on a parchment paper and place on your oven tray
- Bake for 10-15 mins or until golden brown
- Allow to cool and mix again in the food processor
- Line and grease an 8-inch pan. Press the tart base down on the same until even
For the Filling:
- 70g sugar
- 15g cocoa powder
- A pinch of salt
- 15g corn starch
- 250g milk
Method:
- In a saucepan, whisk together the dry ingredients
- Pour the milk in the dry ingredients and begin whisking over low heat until the pudding thickens
- Once thick, pour over the tart base and allow to come to room temperature.
- Allow to chill in the refrigerator for 2 hours and serve
Pecan and Oatmeal Chocolate Chip Cookies
Ingredients:
- 120g butter
- 150g castor sugar
- 1 egg
- 1 teaspoon baking soda
- ¼ tea spoon salt
- 140g Good Quality chocolate, chopped roughly
- 240g Flour
- 80g pecans/ any other nuts
Method:
- Whisk together the butter and sugar until pale white and fluffy. Add the egg and continue to whisk
- Fold the baking soda, salt and flour into the mixture
- Add the nuts and chocolate chunks
- Scoop the cookies using an ice cream scooper and place on an oven tray lined with baking paper
- Allow the cookies to chill for about 1 hour in the fridge
- Preheat the oven to 160°C
- Bake the cookies for 10-12 mins or until the edges become golden-brown
- Allow the cookies to cool to room temperature before eating
Coffee Cake with Chocolate Ganache (Whiskey Optional)
For the Coffee Cake:
- 100g butter
- 1 egg
- ½ teaspoon baking soda
- 125g flour
- 85g yogurt
- 150g Castor sugar
- 2 teaspoons of instant coffee powder
Method:
- In a saucepan, melt the butter and boil it until it turns brown in colour and begins smelling nutty and toasty (keep an eye on this step, the butter should be taken off the heat as soon as it turns brown. Allow it to cool to room temperature (the butter should be solidified before using
- Preheat the oven to 180°C
- Grease and line an 8-inch spring form pan.
- Cream together the butter with the sugar and the instant coffee powder. Once fluffy in texture, add the egg and continue whisking
- Fold in the flour and baking soda, and then add the yogurt
- Bake for 15- 20 mins or until a knife comes out clean from the cake
For the Chocolate Ganache:
- 100g good quality Chocolate
- 150g Heavy cream
- 15ml whiskey (optional)
Method:
- Melt the chocolate over a double boiler/ in a microwave
- Warm the heavy cream
- Add the cream to the chocolate and mix until combined. Bring to room temperature, then add whiskey
- Allow the ganache to thicken in the refrigerator
For the Coffee Syrup:
- ½ cup hot strong brewed espresso
- 1 tablespoon castor sugar
Method:
- Mix together the hot coffee with the sugar
- Set aside to cool
To Assemble:
- Once the cake has cooled, brush a generous amount of coffee syrup on top of the cake.
- Using a palate knife spread the ganache over the cake and serve!
- The cake can also be cut into layers with ganache spread between each of them!