Nasty Woman Cake

Are you an intelligent, confident woman who is qualified and prepared to do the job she is applying for? You are not funny enough and you don’t engage in ‘locker room talk’?

If that’s the case, you might just be a NASTY WOMAN!

If you are not sure, I suggest asking any misogynist. These people are experts on the subject.

 

So if you are a Nasty Woman, you should celebrate. What better way to celebrate than cake?

Nasty Woman Cake

 

Here’s how to make it:

 

Ingredients:

4 eggs

1/4 cup applesauce

3/4 cup sugar

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Preheat the oven to 180C/350F.

Using an electric mixer, beat the eggs and applesauce until fluffy. Gradually add sugar. The mix should be very light and full of air.

Switch off the mixer and gently, with a spatula mix in the sifted flour, baking powder and salt. Do not mix for longer than necessary, just so there are no flour lumps.

Pour into a round form lined with baking paper in the bottom. For this one, do not grease the sides of the form, so that the cake doesn’t sink so much later.

 

Bake for 30 minutes, check with a stick.

 

Let it cool in the form. Only after it has cooled down, cut it off from the sides of the form with a knife.

Cut the cake into two horizontally, spread the filling of your choice on the bottom part and cover with the top.

I went with a simple mint cream cheese.

Here’s how to make it:

 

1 box of cream cheese (200g)

3 Tbsp powdered sugar

2 drops of mint extract

 

Nasty Woman Cake

 

For the top, you can use a ready made, shop bought fondant.

I went with handmade (made of melted marshmallows and sugar.) It ended up being a lot of work, so I am not sure I would recommend it.

Anyway, I used two large pieces of fondant, first the right side, which goes underneath the left side, and then the buttons.

I also used a tiny piece for the bottom.

I am no cake decorator, so bear with me! This is literally the second time I have ever used fondant or rolled icing.

 

Nasty Woman Cake

 

And now it’s time to sit down and enjoy the hell out of this!

 

 

Nasty Woman Cake

 

 

Blueberry Crumble Recipe

This crumble is a delicious way to use up all these frozen blueberries you picked in the summer or bought in the store. It’s sweet, very full of blueberry flavour and so, so delicious when hot. You can always microwave it later if you have leftovers. But do you really think you’re going to have leftovers from this?

Nope.

blueberry1

Ingredients:

3 cups frozen blueberries

2 Tbsp corn flour

1 Tbsp lemon juice

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup or around 120g butter, softened

blueberry2

Preheat the oven to 180C/350F.

In a bowl, mix butter, sugar and flour until they are combined and form a crumble – like texture.

Separately place blueberries in a casserole dish and mix corn flour and lemon juice in with them. You’re hoping to coat them with the cornflour, so they don’t end up being juice in the ready crumble.

blueberry3

Once mixed, cover the blueberries with the crumble mixture, place in the oven and bake for 20 minutes.

Sometimes, if the crumble still looks pale, I set the oven to grill function for the last five minutes, to see the crumble become golden.

blueberry5

Let the crumble set for 15 minutes before serving. That’s the idea anyway. We always eat it straight away while it’s still the consistency of a thick soup. Still delicious though!

blueberry9

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

Sparkling Wine Jelly

This recipe can be made with both rosé and white sparkling wine. I came up with the idea when I opened a bottle of sparkling rosé and it turned out that I was the only one who liked it. Drinking a whole bottle of wine alone is not really the best thing to do on a random Wednesday night, so I used the leftover for this recipe. It does not reduce the alcohol content but at least you can say you’re eating dessert…

If you’re planning to make this for some special event, keep in mind that it takes a good while to set, that’s why I put the recipe in the ‘Overnight’ category.

Ingredients:

2 cups sparkling wine

1/4 cup sugar

1 cup water

4 leaves gelatine

 

Pour the wine into a bowl and place gelatine leaves in the wine.

While the leaves are softening, pour the water into a small saucepan and add sugar. Put on high heat, stir to dissolve the sugar and allow to start boiling. Once the water has boiled, transfer the gelatine leaves from the wine to the water and whisk to dissolve all of the gelatine. Do not get disheartened, all of it will get dissolved. Once that is done, pour the water, gelatine, sugar mixture into the wine and stir to combine.

Pour into glasses and place in the fridge to set. Let it stand for minimum 8 hours.

Sparkling Wine Jelly

Enjoy!
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

gluten free muffins

I promised to entertain a person who suddenly told me she had to be on a gluten free and milk free diet, due to her doctor’s instructions. I made it look like it was going to be no problem at all and only then went on to panic at home. I looked on Pinterest, on Yummly and a couple of other pages and I was just overwhelmed with possibilities. Many of them asked for types of flour I have never heard about and I was a little bit lost. Next day I went to my local grocery store to find one, sad gluten free flour mix, which was way overpriced. So off I went to my favourite location to shop for food: a store with goods imported from the Middle East. I buy all my spices there, delicious brown rice in 5kg bags and I frequently buy things I have never tried and google the solutions to them at home. I was never disappointed, a lot of those foods are really magical.

Back to my story though. I looked at their shelves and found a 1 1/2 kg bag of rice flour. I immediately knew that this is the amount and the type of stuff I’d be happy experimenting with.

I was prepared for these muffins to be too dense, gloopy and maybe chewy. They are none of these things. As you can see they raised very well and I promise you that the flavour is also great. I wanted to do a vanilla bean muffins just so that I could have a base gluten free recipe on hand whenever I need it. This is the result of a couple of experiments and this is the best one so far. I am sure it would be easy to modify it slightly in order to make a chocolate or fruit muffin. This queen, however is a vanilla bean!

 

gluten free muffins

Ingredients:

4 eggs

3/4 cup sugar

1 1/3 cup rice flour

1/2 cup applesauce

1/4 cup oil

1 tsp vanilla extract

seeds from 1/2 well scraped vanilla bean

1 tsp baking powder

1/4 tsp salt

gluten free muffins

Preheat the oven to 180C/350F.

In a bowl whisk the eggs, sugar, applesauce and oil until smooth.

Add rice flour, vanilla extract, vanilla seeds, baking powder and salt and mix with a spatula.

Mix until there are no more dry pockets of flour but don’t overmix.

Pour into 12 muffin cases and bake for 25 minutes or until the cocktail stick comes out clean.

 

Enjoy!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

vegan strawb

Ahh, strawberries! The ultimate summer fruit! Who doesn’t love them?

This recipe is an eggless, vegan cake with delicious strawberries. I started thinking about this recipe when I ran out of eggs one day and really wanted to bake something without having to go to the shop. So here you have it. It takes a while in the oven and being vegan it does have a slightly different flavour and smell. Still delicious though.

 

As this cake bakes for such a long time, it’s a good idea to check on it periodically and cover it with aluminium to prevent the top from burning.  A lot depends on the strawberries. The more juice they release into the dough, the longer it  takes to cook, so keep your cocktail stick at the ready to jab and know for sure. The baking time I provided here is for super juicy fruit or even a batch from the freezer, so if you use hard, young berries, you could be done within an hour.

 

vegan strawb

 

Ingredients:

1 cup applesauce

1/2 cup rapeseed oil

1 tsp vanilla extract

3/4 cup sugar

1 1/2 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1 cup strawberries, cut in halves

 

 

 

 

 

 

Preheat the oven to 180C/350F.

vegan strawb

In a medium bowl mix applesauce, oil, vanilla extract and sugar until smooth.

vegan strawb

Mix flour, baking powder and bicarbonate of soda in a separate bowl until evenly distributed and add to the applesauce mixture.

vegan strawb

Fold together with a spatula until there are no more streaks of flour.

vegan strawb

Add strawberries and gently stir them in.

vegan strawb

Pour the mixture into a lined, small loaf tin and bake for 1 hour and 15 minutes.

 

vegan strawb

 

vegan strawb

 

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

buttermints

These are delicious mint candies that are hard on the outside but melt in your mouth. They can be given as a gift or devoured at home. Either way they are addictive. They have a very nice old-fashioned feel to them and contain no weird ingredients.

Be careful with the peppermint oil. I used 6 drops of mine but it’s a good idea to use three or four first and check the flavour. The peppermint oil is extremely strong.

This is quite a big recipe. I managed to make 200 candies out of it and filled 5 jars. All worth it though as I can’t stop eating them!

buttermints

Ingredients:

3/4 cup softened unsalted butter

1/2 tsp salt

6 cups icing sugar

3 Tbsp milk

6 drops peppermint oil

food colouring (optional)

 

Place butter in the bowl of an electric mixer and mix until light and fluffy. Once that happens, add salt, peppermint oil and food colouring if you’d like the candies to have a very smooth colour. If you prefer them streaky, add the food colouring at the end and knead it in by hand.

buttermints

Next add icing sugar in portions and follow with milk.

Keep beating until the mixture is a uniform powder which packs immediately when you touch it.

buttermints

Remove the bowl from the mixer and form the dough into long ‘logs’ with your hands.

Cut with the pizza cutter or knife to form little pillow shapes.

You can go ahead and press each one with a fork for an easy decoration but as you can see I skipped this step.

buttermints

Very important: leave the mints out in room temperature overnight, so that they dry on the outside and become harder.

Enjoy!

buttermints

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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