Rhubarb and Strawberry Pie with Coconut Crumble Topping

As rhubarb has a short seasonal availability and it's not the easiest ingredient to find in Madrid, so whenever it's around, I incorporate it in all sort of recipes. Today's pie is an example of such recipes.
  
Strawberry and rhubarb are a beautiful flavor combination, but  add coconut to the mix and you get something really special.  It´s the first time I try this combination and it surely won´t be the last. It's such a winning combo! Trust me on that, try it and you won't be disappointed. 

This rhubarb and strawberry pie has a flaky yet crunchy crust, a sweet and soft filling with a crumbly coconut topping. Did I convince you? If so, these are the steps you need to make this lovely pie.

For the crust you need: (22 cm pan)

• 200 g pastry flour
• 115 g butter
• 50 g sugar
• 35 to 45 ml vodka or kirsch
• dash of salt 

In the food processor, mix flour, sugar and salt, pulse for few seconds to combine, add the butter and pulse a few times to get a sandy mixture. Slowly add the vodka or kirsch; one tablespoon at first then one teaspoon at a time. Each flour has a different absorption capacity, so be careful to avoid having a soggy dough.

Once the dough forms a ball, drop the mixture on the working surface and gather it. Do not over work the dough. Wrap in plastic and let the dough rest in the fridge for at least an hour or overnight.

Once you´re ready to bake, flatten and roll the dough on a floured surface to about half a cm thick and place it in the pie dish. Prick the dough with a fork, cover with baking paper, put some weight over it (beans, rice or ceramic pearls) and blind bake for 10 to 15 min in a preheated oven (180 C). 

Set aside to cool.

For the filling:

• 3 tbsp of raspberry and rhubarb jam (or any strawberry jam)
• 125g sliced strawberies
• 125g sliced rhubarb
• 50 g sugar (or adjust to your liking)
• 1 tbsp corn flour
• seeds of half a vanilla bean 
• 1/2 tsp orange zest
• pinch of salt

Mix all ingredients but the jam and leave to macerate for at least 20 minutes. 

For the streusel topping:

• 25 g cold butter cut into small cubes
• 25 g sugar
• 50 g pastry or all purpose flour
• dash of salt
• 1 teaspoon vanilla extract
• 50 g desiccated coconut                                                                                                                  

Combine the sugar, flour, salt and butter using a dough blender or your fingertips. Work quickly as you don´t want to melt the butter. Once you have a sandy mixture add the coconut flakes and vanilla and mix to combine.

Assembly:

Spread the jam over the baked and cooled dough. Add the strawberry and rhubarb mixture (discard the excess liquid) then evenly sprinkle the streusel on top. You can add some extra shaved coconut if you wish.

Bake in a preheated oven (180 C) until the top is golden brown. Leave to cool for at least 20 minutes before serving.

Sprinkle some powdered sugar for an extra nice touch, although not necessary. Serve while still  warm with vanilla ice cream or creme fraiche, some jam and slices of fresh strawberries. 

The combination of these flavors is spot on and will satisfy any pie lover.

An Exquisite Rhubarb and Strawberry Jam

Although spring in Madrid this year did not offer us the blue skies and warm temperatures it usually does, but I still wanted to enjoy the season's gifts the best way I can.

For some reason, rhubarb is not a popular ingredient in Madrid. You rarely, if ever, find it  in grocery shops or supermarkets. Being the person who likes to try new tastes and flavors, I was curious about rhubarb, but I never had the chance to try it. The first I got to sample this wonderful ingredient was during a layover at Frankfurt Airport, out of all places! My body was screaming for a cup of coffee and sweets. I ordered a cup of coffee from a cute little coffee shop and while inspecting their sweet offerings I hit the jackpot: a rhubarb pie. I looked no further. I knew I had to have it. Airport food is not the most glamorous, but the pie was a very good introduction to rhubarb. I watched the planes take off and land while sipping the warm coffee and nibbling on the pie.   

Luckily last year, I found a nearby shop where I can order rhubarb when in season. While they are not the prettiest rhubarbs out there (like the ones that you would get in Northern European countries) but they still do the job.

Last year I made roasted rhubarb sorbet, a pie and a jam and it was so good that this year I decided to stock up and fill my fridge with jars of jam that are just begging to be enjoyed.

One thing I like about rhubarb that it does go well with other fruits. Besides the pure rhubarb jam, I do jam mixes and combine rhubarb with other seasonal fruits. In this post, I am sharing a jam recipe that combines two delicious fruits that make a wonderful jam combo: strawberry and rhubarb.

For about 1 kilo of jam you need:

• 500 g of strawberries, chopped into small pieces
• 400 g of chopped rhubarb stalks 
• 500 g sugar
• 30 ml of lemon or lime juice
• half vanilla bean, with seeds (optional)
• 1 piece of orange rind (optional)

Combine all ingredients in a pot. Mix for a bit then cook over a medium heat for about 10 min. Lower the heat and continue cooking until you have a rather thick mixture.

Because strawberries and rhubarb have low pectin levels, you can add some pectin if you wish to achieve a thick and nicely set jam. You can also use sugar with added pectin.
Keep in mind that lemon juice does has some pectin. I did not add any additional pectin, but I cooked the jam for a bit longer, almost an hour over a very gentle flame.

To test the thickness of the jam just run your finger down the back of the spoon, if the 2 lines stay separate then it´s time to turn off the heat. Pour the jam in sterilized jars, close the lid and let cool. 

To sterilize the jars, you can place them in boiling water for at least ten minutes, then dry over clean sheets. Alternatively, if the jars are microwavable sterilize them in a microwave. Wash the jars thoroughly, then put them in the microwave for few minutes.

Place the cooled jam in the fridge to preserve it for the longest period possible. 

Jams, quite often, seem as too simple and mundane. However, the touch of orange and vanilla make this jam anything but dull. Trust me, you are going to love every spoonful! 

Romantic Orange and Vanilla Sugar Cookies

Valentine's day is here and it is a good occasion to remind yourself of the importance of love. Irrespective if you're a fan of the occasion or not, it's always great to bake or cook something special for your other half, your family, your friends or just for yourself to enjoy! 

My Valentine's special this year is a simple, cute and romantic sugar cookie perfumed with orange and vanilla for a mouth watering sensation. The cookies are delicious on their own, but if you fill them with a jam like the one I used then you've got a perfect Valentine dinner dessert or a lovely and romantic gift item. 

The recipe is really simple and requires few ingredients. 

For the dough you need:

• 200 g butter at room temperature
• 130 g powdered sugar (add more sugar if you just want plain cookies with no filling)
• 1 egg (about 50 g) room temperature
• zest of one orange
• the seeds of one vanilla pod
• 350-400 g of flour (the quantity well depend on how the butter absorbs the flour)
• dash of salt

First, cream the butter, orange zest, salt, vanilla and the sugar for a couple of minutes until the butter feels light and fluffy. Add the egg and beat again for a couple of minutes until well incorporated.
Slowly add the flower to incorporate to the wet mix. Don't over mix the dough, you just want it to come together. 

Knead  the dough gently to incorporate all the ingredients until the dough is no longer sticky. If it feels too wet and sticky add some flour. Leave the dough on the counter for few minutes, uncovered. 

Place the dough between 2 baking papers and roll out to 5 mm thickness. Refrigerate for at least 4 hours or over night for better results.

Take the dough out of the fridge and cut the cookies using the molds you like. I used a 10 cm round cookie cutter. I got about 16 cookies and I cut out a heart shape in 8 of them.  

Refrigerate for an additional 30 min so that the cookies hold their shape while baking.

Bake the cookies in a preheated oven (180C) for 10 to 15 min. The baking time depends on the thickness and the size of the cookies. You just want them to have a light golden color. 

Let the cookies cool completely then fill them with the red jam of your choice. You might want to try this one!

Happy valentine´s day, and remember: always bake with love and passion! 

Sour Cream, Vanilla and Red Berries Cake

As I have already mentioned before, sometimes I buy more than I need and I end up with ingredients piling up in my fridge.  Every now and then I feel compelled to tidy up the fridge and use the ingredients that I have before rushing to buy new ones!

I had some sour cream that needed to be used before hitting its expiry date. Sour cream is such a wonderful baking ingredient; it enhances the texture and adds lightness and subtle flavor to baked goodies. With that in mind, I baked a vanilla and sour cream cake and I was so pleased with the flavor and texture that I had to do it again and share the recipe.

This cake is so moist, rich, melts in your mouth and carries the wonderful flavor of vanilla. Add some frosting, the fruits you like and you'll have a great cake to share with family and friends or just for the self-indulgent you!

Let's get going and make this cake.
For 6 to 8 servings you need:

• 3 large eggs (60 to 70 g) at room temperature
• 240 g sugar
• 210 g cake flour
• 150 g melted butter
• 150 g sour cream at room temperature
• dash of salt
• 1 tsp baking powder
• 1/3 tsp baking soda (about 3 g)
• 1 tsp of vanilla extract or vanilla paste 

First sift the mix the flour with baking powder, baking soda and salt and set aside.

Whisk the eggs with the vanilla and when frothy add the sugar and beat for about 5 minutes until you have a tick and pale mixture. Add the butter and sour cream and beat at the lowest speed. Once well combined turn off your mixer and with a spatula fold in the flour mixture. 

To bake the cake I used three 15 cm pans but if you don´t like a high cake use two 23 cm pans. Cover the pans with baking spray, or butter them, place a baking paper on the bottom, lightly spray again and bake for about 20 to 25 minutes in a preheated oven (180C).
Check after 20 min with a skewer inserted in the middle of the cake and it should come out clean if the cake is ready; if not bake them for few additional minutes.

Leave the cakes to cool for 5 min in the pan, then remove them and let them cool on a cooling rack.

For the frosting:

• 200 g soft butter
• 50 g sour cream, room temperature
• 200 g sifted powdered sugar
• 1/2 tsp vanilla extract 

Combine all ingredients. Start whisking slowly then increase the speed and beat for about 5 min until creamy is almost white.

Assembly:

Smear with a bit of cream the serving plate you're going to use and put the first cake layer. Pipe a generous amount of frosting, put the second cake layer and repeat the process. On the final layer I added just a bit of frosting and arranged a mix of red fruits.

Cut, serve and enjoy a moist and super delicious cake.

A Gluten Free Chocolate Cake with a Spicy Twist!

It must be one of my favorite combinations: chocolate and salted caramel. Add to the chocolate chili, you will get an exquisite dessert that combines spicy, chocolaty, nutty and sweet flavors.

This cake is adapted from a Jamie Oliver´s recipe, it´s really easy to make and you can add your own twist to it. In my case I added chili, I just love how chocolate and the strong hot chili flavor combines to the perfection. I have used this combination before and for me it's a winning one. Here you can check my chili chocolate soufflé recipe, it´s really worth a try.

To make this cake you need few ingredients and a little effort.
For 4 to 6 portions you need:

• 2 large eggs, separated
• 100 g dark chocolate (I used a 72% variety)
• 20 g sugar (if you don´t want to  add the caramel you might want to add more sugar)
• 80 g ground almonds
• 20 g butter
• 1 tsp vanilla extract or vanilla paste
• dash of salt
• 1 chili finely chopped (use less if you can't handle the spice or more if you can!)

First melt the chocolate with the butter. I usually  melt them over a bain marie, but this time I used the microwave. The results are similar. In the microwave you need to carefully melt the chocolate in short bursts of 20 to 30 seconds at a time. Don't be tempted to leave the chocolate for a long time, as chocolate can burn really fast in the microwave if you are not careful. Ideally, put the mix of chocolate and butter for 30 seconds, remove it, stir and put it back again for another 30 seconds until the chocolate melts. Use shorter cycles once you see most of the chocolate pieces have started to melt. 

In a separate bowl, whisk the sugar the eggs yolks, until the mixture thickens and becomes pale yellow.

Add the salt to the egg whites and beat until you have stiff peaks.

Now combine the yolk mixture with the chocolate, add the vanilla, the chili and the almonds, Mix until well combined. Now add 1/3 of the egg whites and beat until you have a loose mixture, then gently fold the rest.

I used an 15 cm springform for the amount of batter, which I lined with a parchment paper and covered with baking spray.

Pour the batter into the pan and bake between 15 to 20 min in a preheated oven (175C). The longer cooking time will give you a more set and cakey cake whereas the shorter cooking time will give you a soft and gooey center! You choose depending on your preference.

If you want to serve it with salted caramel here is my recipe for a luscious caramel sauce.This cake is a must try if you love adventerous food combinations or if you are a fan of heat in your food!

Serve the cake with a dust of cocoa powder and coffee, or add the caramel on top of a vanilla ice cream scoop, and get one amazing dessert that will please everyone!