Black tea velvet cake by Emine Hassan

Black tea velvet cake

Regardless of the childish excitement a brilliant red cake instils in me to this day, I can no longer handle the tang of a red velvet – the entire bottle of food colouring,, which is needed for a “proper” red velv, gives the cake a really noticeable sour tang.

In with the tealeaves! The tea flavour is faint in this ‘tea velvet’, perhaps slightly masked by the cocoa powder, but we much prefer it to food colouring flavour.

There are a few lengthy steps in this recipe, like steeping milk and letting the cakes rest in the fridge before slicing. Set aside a couple of days to make this cake. Continue reading

Chocolate rum éclairs by Emine Hassan

Chocolate rum éclairs

Éclairs always remind me of our “female” family gets togethers. Auntie A is on her way round, then maybe auntie B will follow suit an hour or so later and she’ll bring the custard tarts from Tesco’s whilst we might provide the fresh cream and jam doughnuts from Morrison’s. Auntie A will be pouring the stovetop Turkish Tea into our tiny glass vessels in abundance and there will always be a whiff of brewed cloves to be smelt in the air. Continue reading

Almond milk cocoa nib ice cream

Almond milk cocoa nib ice cream

This ice cream is an ode to the stuffy eyed hay fever sufferers among us, because being allergic to summer is not fun. Friends and family often say: ‘Oh, you look so tired today,’ but really, they’re softening the blow about how shit you look with a runny nose and two black eyes. If you have hay fever, I kind of hope that you will look at this ice cream and immediately have the urge to pick up a scoop and lunge it into your left eye ball as a means of cooling it down. Continue reading

No Churn Tahini Ice Cream with Mulberry Molasses by Emine Hassan

No-churn tahini ice cream with mulberry molasses

The sweet pungency of mulberry is softened with tahini paste, as its stirred, the whole thing comes together as a fruity, nutty, runny sauce called Pekmez. Just as the ripples in halva are made with mulberry molasses, so too is the topping for these tahini ice creams – it’s a good way to keep the flavours distinct, and it’s good for eliminating one or the other, if the sight/sound of one freaks you out a bit. Continue reading