- 150 g/3 oz butter
- 3 eggs
- 2 dl / 6 oz / 0.8 cup sugar
- 1 dl / 472 oz / 0.6 cup dark brown sugar
- 4 dl /6 oz / 1.6 cups plain flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 2 tsp ground cardamom
- 2 tsp ground cloves
- 2 dl / 6.7 fl. oz / 0.8 cup sour cream, double cream or buttermilk
- 4 dl / 3.8 oz / 1 cup marmalade
Heat the oven to 175 C/350F. Grease and dust with breadcrumbs a midsize sponge cake dish. Melt the rest of the butter and let cool slightly. In a bowl, whisk the and the sugar and dark brown sugar until porous, using an electric mixer if you have one handy.
Mix the dry ingredients. Blend them into the egg mixture together with the sour cream / double cream / buttermilk and marmalade until smooth. Tip into the cake dish. Bake in the lower oven for 50-65 minutes until it feels dry. Tent with foil for the final minutes if needed.
3/4c tapioca, 20 min soak, drain
¼ pot water to boil
¼ pot water, 3/4c sugar, 1/2c evaporated milk, 1/2c coconut milk
Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker
- 1 cup (80 grams) rolled oats
- ¾ cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
- ½ cup (95 grams) light brown sugar
- Heaped ¼ teaspoon table salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 grams) granulated sugar, divided
- 1 cup (125 grams) small-diced rhubarb (from about 1 ½ medium stalks)
- 1 cup (155 grams) small-diced strawberries
- Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.
Mix oats, ¾ cup flour, brown sugar and salt in a medium bowl. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour.
Set aside ½ cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Toss fruit with cornstarch and lemon juice. Spread half the fruit over the crust. Sprinkle it evenly with ½ tablespoon of granulated sugar. Spread remaining fruit over this, and top with second ½ tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and fragrant.
Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.
From Bi-rite Creamery
For the strawberry:
- 3 cups strawberries, hulled and halved or quartered
- 2 ½ tbsp sugar
- 2 tsp balsamic vinegar
Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.
Cool and refrigerate until cold.
For the ice cream:
- 1.5c half and half or milk
- 1.5c heavy cream
- ¾-1c sugar, depending on how ripe and sweet berries are
- 2 tsp balsamic vinegar
- pinch of salt
- Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
- Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
- Churn ice cream.