‘Cah-nuh-lay’: Crispy and deeply caramelised on the outside, custardy and gorgeously soft in the middle, canelés are a French pastry from Bordeaux. They’re made from a simple vanilla and rum flavoured batter which is rested overnight and baked in beeswax-lined moulds at two temperatures.
The perfect recipe for those looking to put their skills to test in the kitchen. These gorgeous little cakes from Bordeaux formed the basis of my latest culinary adventure.
They’re rarely seen in the UK, and having never actually sampled one before embarking on this personal challenge, I found it particularly fascinating and rather exciting. Given how insanely addictive they are, you’d expect them to be a staple treat, but alas I’ve learnt that they are less than straightforward, and can be a little temperamental. They take a relatively long time to make, don’t keep for long, and require a couple of specialist items in order to transform a simple batter into a glorious delicacy.
NOTE: The quantities in the recipe below will make just 6 canelé – this is intentional, as they need to be eaten on the day of making, you can scale up the recipe as required, and the individual moulds will literally cost you a small fortune. You can however prepare the desired volume of batter and bake them in batches.
For this recipe, you’ll need a couple of extra things which may not feature in the average kitchen:
Beeswax (100% natural)
50g unsalted butter
splash of vanilla extract or paste
125g golden caster sugar
1 egg + 1 egg yolk
50g plain flour
pinch of salt
1 tbsp dark rum
Start by placing the milk, butter and vanilla in a pan over a low heat until combined, before setting aside to cool slightly and infuse.
Whisk the eggs and sugar together until pale and creamy. (I use a stand mixer with a balloon whisk).
Sift in the flour with a tiny pinch of salt.
Slowly whisk in the cooled milk mixture, followed by the rum.
Seal the batter in an airtight container and refrigerate for 24-48 hours to let it rest and relax.
To prepare the moulds, melt 40g beeswax and 60g butter together in a microwave (or pan).
Carefully fill the first canelé mould to the top with the liquid beeswax and butter mix, and then quickly pour it out into the next mould, before placing it upside down on a drying rack. Continue until all of your moulds are lined with a thin layer of wax.
Place a tray into the oven and preheat it to 230°C (non-fan).
Remove the batter from the fridge and give it a quick mix or shake to recombine.
Fill the moulds, leaving a 10mm gap at the top. You can weigh them to ensure consistency – My filled moulds weigh 110g.
Bake at 230°C for 10 minutes.
Without opening the oven door, turn it down to 160°C (non-fan) and cook for a further 60 minutes.
Place the canelés on a rack to cool down for at least 15 minutes before turning out.
You may find that you need to adjust the temperatures and timing slightly to suit your oven – they are perhaps one of the most temperamental things I’ve made to date. You’re looking for a clearly defined and deeply caramelised shell.
Note that the beeswax and butter mix is enough to line a lot of moulds, but it can be stored in a fridge until needed again. If you’re using a modern silicone canelé moulds, you may not need to line them at all, however the final result will be different and less amazing.
The cake of Saint James – a medieval masterpiece that pairs perfectly with a mid-morning cortado coffee.
Its exact origins and specific recipe are long gone in the winds of time, but the celebration of the patron saint of Spain continues, especially on the Camino de Santiago pilgrimage and in the Galician capital Santiago de Compostela.
I’m not a huge fan of cakes or even baking them, but this simple gluten-free almond recipe has me hooked. It feels a touch more, grown-up. I’ve spent a while experimenting and have finally settled on this recipe.
250g ground almonds
250g golden caster sugar
¼ tsp almond extract
zest of 1 unwaxed orange
zest of 1 unwaxed lemon
icing sugar to dust
Preheat your oven to 160°C (140°C fan)
Grease and line an 8 or 9-inch springform baking tin.
Separate the egg yolks and whites.
Whisk the yolks with the golden caster sugar until pale and fluffy.
Mix in the almonds, zest and extract.
In a separate bowl, whisk the egg whites until stiff peaks form.
Gently combine the two mixtures and fill your baking tin.
Bake for about 40-45 minutes.
Rest the cake in its tin for about 10 minutes before transferring to a wire rack.
10. When completely cool, dust the top of the cake using icing sugar and a stencil of the cross of Saint James.
Serve with a little crème fraîche if you like. I certainly do.
Here’s a classic fruit cake which I reluctantly refer to as a Christmas Cake, as it seems a shame to restrict beautiful food to a particular time of year, religion and belief :o)
Albeit an incredibly delicious cake, the joy of this is all in the making for me; the family can all get involved in the various steps of the process and feel equally proud of the results – there’s always going to be plenty to go round, and more than enough to share with friends and family. I was so chuffed at how well received it was this year.
This recipe is lifted from Jamie Oliver’s Christmas Cookbook, his latest (and potentially greatest) book to date. Developed from refinements on classic recipes and innovative twists over nearly two decades, it certainly won’t be gathering any dust on my shelf.
My 5-year-old daughter, Winter, was particularly keen to get involved with this bake and I found myself having to reel her in at times so I had a moment to pause and think before crashing ahead. #SuperKeenBean
100 glace cherries
400g mixed dried fruit
100ml stout or porter
1 clementine, zest and juice
200g unsalted butter
200g soft light brown sugar
4 large eggs
300g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
3 tbsp cocoa powder
Find yourself a 20cm square cake tin, grease it with butter and line it with greaseproof paper.
Roughly chop the dried fruit in a food processor and transfer to a mixing bowl.
Grate in the apple, add the stout, clementine juice and zest, and set aside.
Beat together the butter and sugar until pale and fluffy and then mix in the eggs one at a time, followed by the milk, a little at a time.
Combine the two mixtures and then sift in the flour, spices, baking powder and cocoa, folding everything together.
Pour the cake mixture into the lined tin and bake for 2 hours at 150°C.
Allow the cake to rest in the tin for 30 minutes before transferring it to a wire rack to cool completely.
You can finish the cake however you like – you may want to just eat it like that – but we chose to coat it in a thin layer of apricot jam followed by marzipan and finally a fairly thin layer of royal icing.
Little hands working hard to roll out the royal icing on a sprinkling of icing sugar.
We used a simple Scandinavian (Ikea!) cookie cutter to stick mini sugar pearls to the cake with a dab of water.