Thursday, January 29, 2015


Oh well... Today I would like to share with you a mango-passionfruit loaf cake with candied clementine slices. This cake is a twin of this fancy cake with orange crème brûlée and mango-paasionfruit meringue buttercream. Yes, they are twins:-) The same ingredients but totally different appearance. Do you remember the movie with Danny DeVito and Arnold Schwarzenegger? That kind of twins:-)
Anyway sometimes you just would like to bake something easy and not time-consuming, yet delicious.  And this loaf cake is exactly what you need in this case! This cake has a light, soft and moist sponge with sweet mango pieces, a delicious glaze and on top of this it's perfectly decorated with candied clementine slices (you can skip the clementine slices if you don't have enough time, but I like how the cake looks with them. So festive!).
It's definitely a winter cake. And you can bake it for Christmas, New Year Eve or for any other occasion during winter months.

Voor het recept in het Nederlands scrol naar beneden.

270g flour, sifted, plus extra to dust the pan
2 tsp baking powder, sifted
pinch of salt
100g unsalted butter, softened, plus extra to grease the pan
200g caster sugar
2 large egg
80 ml orange juice
juice of 1 passion fruit (without seeds)
1tbsp Cointreau (or another orange-flavoured liqueur)
1 small mango, diced
For candied clementine slices:
2-3 (bio)clementines
240ml water
350g sugar
For icing:
1-2tbsp cream or milk
1tbsp passion fruit juice (without seeds)
150g icing sugar, sifted

1. Preheat the oven to 180˚C (360˚F). Grease and flour a 21x11x6cm, 1.5 liter capacity loaf pan.
2. With an electric mixer beat the butter and sugar until fluffy and creamy. Add the eggs, Cointreau, orange and passion fruit juice and combine on low speed.
3. In a separate bowl, mix together flour, salt and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter mixture, until well combined.
4. Pour a half of the cake butter into the prepared pan, sprinkle with mango pieces and pour the rest of the butter on top. Bake for about 45-50 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and let it cool in the pan. Once the cake is cooled, remove from the pan and transfer it to a wire rack.
6. Make the icing by combining the passion fruit juice, cream and icing sugar until smooth (if necessary add more cream, until you get the right consistency).  Pour over the cooled cake and if desired, decorate with candied clementine slices.

To make candied clementine slices:
1. Cut the clementines into thin slices in cross-section and discard the ends.
2. In a saucepan combine the sugar and water and bring to boil. Add the clementine slices, reduce heat to simmer. Simmer for about 30 minutes, stirring occasionally, then remove from the heat and cool to room temperature.
3. Preheat the oven to 100˚C (210˚F). Using a fork, transfer the slices to a baking tray lined with baking paper and bake about 20 minutes or longer if you want them chewier and more caramelized.
Let them cool before decorating the cake.
Note: If not needed immediately, store in an airtight container up to 6 weeks.


Monday, January 12, 2015


I made this tart for a couple of friends and it was a HUGE SUCCES! So if you don't have a lot of time, but would like to bake something really delicious and fabulous looking, this tart is for you.
I will definitly repeat it again. Crispy crust, rich cream and berries combine in a treat that's twice as delectable as the sum of its parts!
You should try it, trust me.

Monday, January 5, 2015


If you follow me on Instagram, you already know that we usually have waffles or pancakes for our weekend breakfasts. And today I want to share with you one of my favourite waffle recipe. They are not that thick as Belgian waffles, yet delicious. If you like thin, light and slightly crispy waffles, this recipe is exactly what you need.
Waffles by @toetjeaddicted

For 4-5 waffles:
100g all-purpose flour
20g almond flour
1/2tsp baking powder
zest from 1/2 orange
1tbsp sugar
pinch of salt
50g unsalted butter, melted and cooled to room temperature
1 egg
200ml almond milk
50ml orange juice

For berry compote:
250g frozen berry mix
2tbsp water
100g sugar

For serving:
Greek yogurt
Icing sugar

Special equipment:
Waffle iron like this.
Waffles by @toetjeaddicted

Waffles by @toetjeaddicted
1. For the topping: mix frozen berries with sugar and water in a small saucepan. Cook over a medium heat for about 15 minutes stirring occasionally. Leave to cool.
2. Mix all-purpose and almond flour, baking powder, orange zest, sugar and salt in a bowl (dry mixture).
3. In another bowl mix almond milk, orange juice, egg and butter till well combined (wet mixture).
4. Stirring continiously pour the wet mixture to the dry mixture. Stir until smooth.
5. Let the batter rest about 20 minutes at room temperature.
6. Heat the waffle iron and cook waffles according to the manufacture's instruction.

Serve with a big dollop of Greek yogurt and berry compote, dust with icing sugar.

yours @toetjeaddicted