Make Cake. Eat, Repeat.
Unbuckle those belts cause we got double the dose of cakey goodness w. my Whipped Peanut Butter Cream Cheese & Raspberry Cake w. a Chocolate Fudge Frosting & a *bonus* recipe for a German Donauwelle.
Say that mantra after me: make cake, eat repeat. And now one more time and a little louder for any guilt that may have reared its ugly head at the mere thought of a carb: MAKE CAKE. EAT, REPEAT. Am I going to get that printed on a t-shirt immediately? You betcha.
So sure, every day is cake day when you are me. Somehow, I have made my whole personality, life and entire being dependent on cake and ya know what, I am not mad at it. Not mad at it one bit. Well maybe a tiny bit, but we will get onto that later (or in about an hour’s time, judging by the way I like to ramble).
What started off as an innocent excuse to have more cake in my life has now turned into something which has consumed my life.
What cake are we making this week? Please let it be good, please let it be good.
Which country is the cake from? I am BEGGING for a cake outside of Europe.
Which nation am I going to accidentally offend this time? FYI: I have become a pro at this.
Can I find a good, reliable recipe? It’s trickier said than done.
Will it go right the first time? A rarity, in my experience.
How many people are going to ask me to share the list this week? We don’t kiss and tell here folks…yet.
Am I going to be accused of being xenophobic again? Sadly, a true story.
What am I going to do with it once I have made it? Any takers? Going once, going twice…going in the bin???.
Now I know all the above sounds so woe is Rubes, but I promise you, I am officially living my best life. I don’t quite know how I have managed to unlock the secret in life, but it turns out, just doing what you want to do…is pretty much it? I am incredibly fortunate that the risk I took years back to quit my very stable job in hope for a better unstable job paid off. A fluke almost. But not something I don’t thank my lucky stars every day for.
I don’t know about you, but I am a big believer in karma, in positive thinking (manifesting/whatevs you wanna call it), in vision boarding, journalling (god forbid ANYONE finds my journals when I was in the depth of unemployment – those pages are tear stained as hell), in gratitude and generally just having good vibes. Anything that claims it will better your life, sign me up. I am the easiest sell. I am a marketers dream. But with all that done and said, did I always know that baking was going to be it for me? Nope. Not in the slightest.
I spent a couple of months in New York back between my two degrees (have I told you I have two? She’s a low key smarty pants too, ya know), working pretty much every job possible. I went to go and experience life, have fun, maybe get the starring role in the rom com playing out in my head and came back burnt out. I sold hair care packages on the streets (if you ever hear anyone saying ‘excuse me Ms, I have a question about your hair’, RUN for your life), I worked their reception phone during lunch (cause my accent is like well posh innit) and I worked in the evenings at a bar down Wall Street, slinging tequila back with bankers who made more money in an hour than I did in my entire time there. I worked quite possibly the hardest I have ever worked in my life but I am gonna be cringe AF and stay true to every stereotype possible when I say that New York stole a piece of my heart.
It coincidentally also broke my heart back then too, when I came back from this life changing experience only to be dumped by my then ex boyfriend (a HUGE blessing) but what did happen on that trip, I am sure planted a seed which I then watered a few years later.
There I was subletting an apartment – and by this, I mean sleeping on someone’s futon in the kitchen nestled between a refrigerator and a fan, in Spanish Harlem, at the top of a 5 floor walkup, paying $100 a week for the privilege – settling down to watch a film with one of my roommates. ‘It’s Complicated’ is one of my favourite films of all time. In my eyes, Meryl Streep can do no wrong. Whether she’s roasting you for not knowing what colour Cerulean is, launching an ice cream at you as an overbearing Mother in Law or prancing around a Greek island with her 3 ex lovers, she is who I want to be in my next life.
Watching her waltz into her bakery in the film, topping up empty coffee cups, rustling up croissants on a second date, discussing menus, making chocolate cake and cooking up a croque madame, did something to me that at the time that I wasn’t even aware of. There I was, a young (ish), budding, aspiring Architect, suddenly yearning to see that joy on people’s faces with something you’ve done, something you’ve made. Could I bake? No. Had I ever tried? No. Did I want to? Again no. It was a weird, unexpected poke at an un-made fire.
It wasn’t until years later that I applied for Bake Off after baking my way through boredom and I remember mentioning the film then during my audition process and it still lies true to this day. Whenever I am asked what’s the big dream Rubes? Being a millionaire aside (let’s be real), it’s having a bakery. That for me, is when I would think that I have made it. That for me would be the watered seed in full bloom. A full circle, life affirming moment that every tear, every ‘reckless’ decision, every ‘what the f*ck am I doing with my life’ was necessary, was needed and was meant to be.
Am I brave enough to take another risk? Perhaps but until then, I’ll share my carby joy with you all through cakes and bakes – the good, the burnt and the inedible.
So sure, whilst I may occasionally get accused of being culturally insensitive because I so daringly express a dislike for something or being xenophobic because I have unknowingly offended an entire country and their culture, I’ll take it. Why? Because it means they care. And whilst people care for food, for cakes, for bakes, I’ll always have a job…even if their caring is borderline irrational and utterly bonkers.
And who knows, maybe one day, we’ll be able to break bread together in real life, in my bakery.
Next week folks, IT’S FREE RECIPE FOR EVERYONE WEEK. Can I get a woohoo?
I am off to Toronto today. And by today, I mean right at this very moment I am on my way. So, thank you all for keeping me company at the start of this flight and my HUGEST apologies for dropping into your inbox a day late this week. Life has been MANIC. This past week has seen everything from filming for a new show and cooking outside in the pouring rain, to a Christmas photoshoot for a newspaper taste testing over 10 mince pies, 2 yule logs, 3 cold desserts, 3 panettones and a partridge in a pear tree (someone’s gotta do it!), to baking live on tv at my other day job and finally to my kitchen where I tested, burnt and failed at a simple recipe 3 times in the space of 6 hours.
Because of all that, I decided to go on a rather last minute, unplanned and much needed time away from the kitchen sorta holiday but worry not, I have made sure I had you guys covered for next week and weren’t left without your weekly dose of yum (I know, how great am I?). And this dose is one that everyone can enjoy. I’m talking Free Subs, Paid Subs, Vegan Subs, Gluten Free Subs, whatever tickles your pickle sort Sub – next week is going to have a whole bundle of free recipes to keep you ticking over until I return.
Whether you’re after sweet, savoury, something a little snacky or a whole damn feast, I’ll make sure there’s a little something to float everyone’s boat including: my Mum’s Chicken Biryani (a great one to use tofu in too), Panjabi pakoras, veggie samosas (it’s Diwali on Sunday, sharing is caring!) and a few little sweet treats including my Butterscotch Tart, an Easy Peasy Coconut & Blackberry Traybake and my Mango and White Chocolate Cheesecake.
A whole lotta something for a whole lotta nothing. That’s the sort of maths I like.
This week we are abundant with the good stuff. There’s lots of yumminess to whip up this weekend, including bonus recipe cards for two dishes shared over on socials.
Up first we have the latest Around The World cake, which was the German Donauwelle. I attempted this cake 3 times before I had to seek help from you good people. Luckily someone was kind enough to share with me their Opa’s recipe that he used to make in his own bakery and the lesson here is – grandparents are golden, cling onto yours tightly if you still have them (and if they are nice, obv). I hope that when I am older, I am that crazy, baking grandma who whips up a cake at the speed of lightening and dishes out those fool proof recipes which you know tastes like a big, fat, comforting hug.
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This cake is essentially a marbled pound cake, studded with cherries (apparently maraschino is a big no no, even though that’s what I opted for), topped with healthy layer of vanilla German Buttercream and finished with a set chocolate glaze. It is…nice? Do I think this is the best cake on the menu? No. But am I also going to insult a grandparent? Also no. It looks impressive and if you are after something that doesn’t taste like you’ve been slapped in the face by about 5 different flavours, go for this.
A little savoury offering with a joint recipe collab from myself and my friend Chris Baber. These Spiced Lamb Kebabs with a Mint Chutney and Feta Stuffed Naan is such a deeeelightful meal, I unashamedly ate my body weight in kebab rolls, spilt half the chutney down my top and carried on filming for 4 hours straight fuelled by nothing but serotonin and carbs. Bottle that up and bye bye double espressos.
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The best part of this recipe share is that you can make it all or you can make parts of it. Make up the lamb kebabs beforehand, freeze them if you make too many, serve them up with just the chutney or salad or scrap all that and make the feta stuff naan to serve up as part of a crudite/charcuterie/picky tea situation and invite me along for the affair. That’s a must. I don’t make the rules, okay?
Lastly, and onto the main bite of the week, we have my PB & J Cake. An almighty combo of a moist, vanilla, melt in your mouth sponge, topped with a tart raspberry compote, a whipped peanut butter cream cheese (YES YOU READ THAT RIGHT) and finished with a slathering of chocolate fudge frosting. Yup, I know - I’ve done it. I have truly gone and done it this time. That peanut butter whipped cream cheese is exceptionally life changing. Do I want to dive into a massive vat of that headfirst? Absolutely. No armbands, no lifeguards, no assistance needed. Get me to the bottom and I will eat my way out of it (does that sound wrong? why did it feel wrong? does this newsletter need a parental guidence warning?)
Even if you try to tell me you don’t like peanut butter, I don’t want to hear it. How do you not like deliciousness? Why are you depriving yourself of this sort of goodness? The flavour combinations in this cake are as elite as the pairing of Mariah Carey and Christmas. There’s something about that sweet, salty, sour trifecta which hits the back of my cheeks and makes me squeal in delight. Do yourself a favour and make it. Your belly, soul and entire being will thank you for it.
Let’s get cracking with this weeks recipes.
If you fancy baking along with Around the World, here’s the recipe I used (kindly passed over by a follower on instagram).
Recipe Makes: 1 x 20 by 30 cm / 8 inch by 12 inch tin
Y O U – W I L L – N E E D –
Sponge
250 g Unsalted Butter, room temp
200 g Caster Sugar
5 Large Eggs
350 g Plain Flour, sifted
15 g Baking Powder, sifted
Pinch of Salt
20 g Cocoa Powder, sifted
30 ml Whole Milk
Fruit
350 g Maraschino Cherries (although the insta police told me this is blasphemy) so go with 700 g Fresh Cherries
German Buttercream
500 ml Whole Milk
1.5 tsp Vanilla Bean Paste
3 Large Eggs, yolk only
40 g Cornflour, sifted
50 g Caster Sugar
250 g Unsalted Butter, room temp
Chocolate Glaze
200 g Dark Chocolate, callets/chunks
30 g Cocoa Butter or 2 tbsp Oil
M E T H O D –
Preheat the oven to 180C No fan/350F/Gas Mark 4 and grease and line a 20 by 30cm / 8 inch by 12 inch baking tin. Note: make sure you overline the tin to help you pull out the bake once it has set if you do not have a removable base.
Add the butter and sugar to a mixing bowl and cream together for about 5 minutes until light and fluffy.
Add the eggs one by one, mixing well between each addition.
In a separate bowl, mix together the plain flour, baking powder and salt before adding to the main bowl, alongside the vanilla.
Mix on slow until everything has just incorporated and transfer 2/3 of the batter to the lined tin. Use a palette knife or back of a spoon to even out the top.
Add the cocoa and milk to the remaining batter and mix until combined. Carefully scoop out the batter and place it on top of the vanilla mix. Use a spoon or palette knife to carefully spread out again for an even layer.
Spread the cherries over the chocolate top, pressing some into the batter and leaving some sitting on top – this is what will help you achieve those waves.
Pop the tray into the oven and bake for 30 minutes (although I was advised 40, but this would have left the sponge fairly dry).
Once baked, allow the sponge to cool in the tin but cover with clingfilm to retain the moisture. Remember, cake sweat is good sweat!
For the german buttercream, pour the milk into a saucepan, alongside the vanilla, and place over a medium heat. Gently bring this to a near boil.
Whilst the milk is doing it’s thing, add the egg yolks, cornstarch/flour and sugar to a bowl and use a balloon whisk to rigorously whisk until smooth. You will have to work through the bitty stage for a few moments for it to turn smooth.
Once the milk is near boiling, pour a third into the bowl with the egg yolks and mix immediately. Once smooth, transfer back into the saucepan. Stir immediately and bring back to boil – it should begin to thicken relatively quickly so do not take your eyes off this!
Transfer to a baking tray or bowl to completely cool.
Once the custard base has completely cooled, add the room temp butter to a mixing bowl and beat using the paddle attachment until light and fluffy.
Add in the cooled custard a spoonful at a time and mix well between each addition. Note: if you find your custard is lumpy, pass through a sieve before adding.
Once it has all been added, continue mixing for a few more minutes until you’ve reached a medium peak consistency where the cream holds but still has a spreadable consistency.
Scoop out the buttercream and add on top of the cooled sponge. Use a cake scraper to level out for a nice even surface.
For the glaze, add the chocolate and cocoa butter/oil to pan and gently melt until smooth. Alternatively use a microwave and melt the chocolate in short bursts.
Allow the glaze to cool slightly for ten minutes before pouring on top of the custard. Leave to set.
Use a sharp, hot knife to slice.
Or if you’re after a little dinner inspo, you gotta give these Spiced Lamb Kebabs a go. I honestly didn’t get a good pic of this during filming as I demolished the entire dish before I could even think about getting a picture, but you can check out the video here. Remember I shared that little discount code last week? Here it is one more time for anyone who missed out. Yes, I am now just your resident pan peddling man (joking, I get absolutely nothing by sharing this discount code). Use code RUBY10 for 10% off – and I can confirm, these pans are a total game changer.
Recipes Serves: 4 good sized portions
Y O U – W I L L – N E E D –
Lamb Kebab
500 g Lamb Mince
1 Small Green Chilli, finely chopped
1/2 Red Onion, finely chopped
2 Clove Garlic, grated
1 tbsp Ginger, grated
1 Small Bunch Coriander, finely chopped
1 tsp Cumin Seeds
1 tsp Ground Coriander
1 tsp Sea Salt
Mint Chutney
Large bunch Mint, fresh
Small Bunch Coriander, fresh
1 tsp Salt
1 tbsp Honey
1/2 Green Chilli
1 tsp Ginger, grated
5-6 tbsp Greek Yoghurt
Squeeze of Lemon
Salad
1 Red Onion, finely sliced
1 Cucumber deseeded, diced
1 Tomato, deseeded & finely sliced
Coriander to garnish
Naan
5 g Fast Action Dried Yeast
125 ml Warm Water (36 to 38°C)
300 g Strong Bread Flour, sifted
12 g Caster Sugar
8 g Sea Salt
40 g Buttermilk
30 g Unsalted Butter, melted
1.25 tbsp Nigella Seeds
30 ml Egg, whisked (approx. ½ large egg)
200 g Shredded Mozzarella
125 g Feta, crumbled
Good Handful Coriander, finely chopped
M E T H O D -
For the naan, add the warm water to a bowl and sprinkle in the yeast. Give it a mix and let the yeast activate for 10 to 15 minutes until bubbly and frothy.
Add the remaining dough ingredients to a stand mixer bowl before pouring in the yeasty water. Mix on a low speed with the dough hook attachment to bring the ingredients together to form a rough dough.
Turn the speed up to a low to medium and let it do its thing for 10 minutes until the dough has come away from the sides, is smooth and not sticky.
Transfer to a lightly oiled large bowl, cover in clingfilm and place in a warm environment to prove for 1 to 2 hours.
In the meantime, for the filling mix together the feta and mozzarella in a bowl alongside some chopped coriander.
Remove the proved dough and equally divide into 8. Flatten each one and add a generous spoonful of the cheese mix to the middle. Roll into a ball to enclose.
Repeat for the remaining before placing onto a tray spaced out for a second prove. Cover again and leave for 45 minutes.
Place the griddle pan over a high heat - you want this to be near smoking for that light char.
In the meantime add the butter and garlic into a saucepan and gently melt and cook out the garlic. Once melted, sprinkle in the coriander, leaving some to sprinkle directly on top of the cooked naan
Roll each dough thin and dimple the dough with your fingers. Place directly onto the pan and let it sit without moving it.
The first one always comes out dodgy whilst you’re working out timings but a good sign to flip over if when the top becomes bubbly and begins to rise in places. Flip over and cook for another minute or two to char those air bubbles.
Remove and use a pastry brush to liberally brush over the melted butter. Repeat for the remaining dough.
For the kebabs, mix all ingredients together in a bowl. Form on to skewers. Chill in the fridge for 30 minutes.
Heat 1 tbsp oil over a medium heat, add the kebabs and cook for a few minutes each side until golden all over.
For the chutney, place all ingredients into a good processor splash of water. Whizz together and season to taste.
For the salad, add the ingredients to a bowl, season with salt and a drizzle of oil.
To assemble, remove the skewers. Load the bread with the lamb and salad, and finish off with a good drizzle of chutney.
And now onto the star of the show, my latest pride and joy and the thing responsible for me not fitting into my jeans this week – ladies and gents, friends and foe, let me introduce you to the new love of your life, my PB & J Cake. Except, it’s SO MUCH MORE than just that. It’s technically a V, PB & J & WCFF Cake but that doesn’t sound as catchy.
She is beauty, she is grace, she’s a deliciously, moreish, sinful cake.
Tickle those tastebuds and give this one a go. Peanut Butter haters, I have you covered in Rubes Recommends with ways to switch this out but go take a look in the mirror first and ask yourself if you are okay, cause WOW you are missing out.
Recipe Makes: 1 x 23 cm / 9 inch cake
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