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8 recipes

Chajá

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

Stroopwafels

Stroopwafels come from Gouda, the cheese town in South Holland, where bakers once made them from leftover crumbs and syrup. Today they are made fresh at Dutch markets, split while still hot and glued back together with warm caramel syrup. The Dutch way to eat one is to rest it on top of a cup of hot coffee or tea for a minute, so the steam softens the caramel. You need a thin waffle iron (a pizzelle or stroopwafel iron) to make them at home. Chef's tip: cut each waffle open the moment it comes off the iron; after 20 seconds it stiffens and shatters instead of splitting.

80 minDutchBaking
by KrazyBadal 0 views

Appeltaart

Dutch appeltaart is a tall, generous pie baked in a springform tin, piled so high with apple chunks that a slice stands almost as tall as it is wide. A buttery, cake-like crust holds apples with cinnamon, lemon and raisins, and the top is woven into a lattice. It is what Dutch cafés serve with coffee, and what people bake for a birthday, always with a spoon of slagroom (lightly whipped cream). Amsterdam's Winkel 43 made it famous with tourists. Chef's tip: use firm, tart apples such as Goudreinet, Elstar or Bramley mixed with Jonagold; soft dessert apples collapse into purée and leave a gap under the lattice.

115 minDutchBaking
by KrazyBadal 0 views

Speculaas

In the weeks before 5 December, Sinterklaas evening (pakjesavond), Dutch kitchens and bakeries fill with the smell of speculaas: thin, crisp, dark-brown biscuits heavy with cinnamon, clove, nutmeg, ginger, cardamom and a little white pepper. Traditionally they are pressed into carved wooden moulds shaped like windmills or Saint Nicholas himself; at home most people roll and cut them, scatter almonds on top and bake them crisp. Make your own spice mix (speculaaskruiden) once and you'll never buy it again. Chef's tip: let the dough rest overnight in the fridge; the spices bloom into the butter and the flavour is twice as deep the next day.

35 minDutchBaking
by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Ma'amoul

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
by KrazyBadal 0 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle EasternBaking
by KrazyBadal 0 views