Blueberry almond crumble cake

Blueberry crumble cake


The weather here has been a little erratic – raining one moment and sunny the next. It is hard to make any concrete outdoor plans without preparing for possible disappointment.

On the day when J and I were going for an outdoor film festival, we were half-prepared to just can the whole thing if the weather doesn’t cooperate. Thankfully, that evening was enjoyably windy unlike many other evenings, and with a stoke of luck, not a single raindrop throughout the night.

The film we watched was “A touch of sin” by Chinese director Jia Zhangke. This film weaves together parallel stories of four characters in contemporary China; it won the best screenplay at last year’s Cannes Film Festival. The film was pretty good though the themes were a little dark and disturbing. A little weird to be munching on our little picnic (food, dessert and beer) with so much violence on the screen.


I have been baking a lot with berries in recent days as you can probably see. The bounty of summer berries seem here to stay for a little while more and it is time to make full use of it.

This blueberry crumble cake is a dead-easy cake to throw together and still rewarding enough for a lazy afternoon (picnic) snack or a sweet Saturday breakfast.

It was both my afternoon snack as well as breakfast the next morning and I can’t complain (not one bit).

The almond meal not only lends the cake a wonderful almond flavour, it keeps the cake extremely moist which makes it a forgiving cake to bake (even if you over-bake it slightly, it would still be moist). It is J’s favourite kind of cake. He generally loves all cake with almond/hazelnut meal in them.

I added a crumble on top of the cake which makes the almond cake a little more of a delight to eat with its nice and sweet crumbly bits. You can always choose to skip making the crumble topping but believe me, it doesn’t take too much effort for that satisfying crumb.

I hope there is better weather where you are for some outdoor picnic fun and food.


blueberry cumble cake slice


Blueberry almond crumble cake
Makes a 9 inch round spring-form cake

This is a lovely cake to have for an afternoon tea. You can replace the blueberries with other types of berries like  raspberries, blackberries. Strawberries may give out more liquid and make the batter a little wetter. If using frozen berries, use them straight out of the freezer. Do not thaw the berries before using.


For the almond cake:
140g unsalted butter, cubed
70g brown sugar
70g granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract (optional)
140g ground almond
140g all-purpose flour
1 tsp baking powder
1/4 tsp salt
240g fresh blueberries

For the crumble:
90g unsalted butter, cubed
90g all-purpose flour
90g granulated sugar (you can also use half brown sugar and half granulated sugar)
2 tbsp rolled oats (optional)


1. Preheat the oven to 180 degrees Celsius. Line a 9 inch spring-form cake tin with parchment paper and grease the sides of the tin.

2. Prepare the crumble first: Mix flour and sugar together. Then add in butter cubes and using your fingertips, rub in the butter into the dry ingredients until you get a coarse breadcrumb like texture. It is okay if there are few bigger lumps through the crumble mixture. Add in rolled oats, if using, and mix through. Keep this in the fridge to chill down while you prepare the cake.

3. Cream the butter and both types of sugar together until light and fluffy. Add in the eggs, one at a time, mixing well before adding the next. Add in the vanilla and almond extract.

4. Sift flour, baking powder, salt and almond meal into the mixture in one or two additions and mix until well-incorporated. Stir in the blueberries into the cake batter. The cake batter is pretty thick but that is the way it should be.

5. Transfer the cake batter into the cake tin. Use the back of your spatula to level the top to make sure the cake surface is even. Using your fingertips, break up the crumble into clumps all over the cake. Bake at 180 degrees for about 1 hr to 1 hr 10 minutes or until a cake skewer comes out clean. The cake should look golden brown.

6. Transfer the cake onto a wire rack and allow it to cool in its tin for about 10 minutes before removing it from the tin. Serve with a dusting of icing sugar and a side of crème fraîche. The cake taste best when it is still warm though it is still very good at room temperature.

bluberry crumble cake 2 blueberry crumble cake 2

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Mini berry pavlovas with mascarpone cream

mini berry pavlova cover

I know many Singaporeans are not very fond of meringues because they think of meringues as overly sweet blobs of baked egg whites.

I can see where they are coming from especially if they are trying to eat a 5-inch blob of meringue on their own.

That happened to my cousin when he chose to order a huge meringue along with his coffee one day while we were at a cafe. He wasn’t one with a sweet tooth so I was surprised by his choice. Perhaps he didn’t know what it was exactly or he was just attracted by the colour of it.  Needless to say, I think he only took a few bites of it, leaving most of it behind.

I think meringues are best when they come in miniature form – not only do they look more adorable when they are small, they are just about the right portion to taste delicious.

If you are still not convinced about meringues (mini or not), there is one more thing that may change your mind about them – mini pavlovas.

mini berry pavlova (1)

Pavlovas make a perfect dessert;  it is a delicious end to a heavy, rich meal. The balance in this simple dessert makes it so right, you will have trouble finding fault with it. The crisp exterior of the baked meringue giving way to a chewy center, with a luscious smooth cream, usually topped with fresh fruits like berries that counters the sweetness very well.

I made a few adjustments to a traditional pavlova – using mascarpone cream instead of chantilly cream, adding a drizzle of raspberry coulis to give it a little more acidity and making them small and easy to eat.

These are delicious and pretty yet incredibly easy to put together making them the perfect dinner party dessert. All the components can be made in advanced, and/or multiplied for a big group, and easily assembled at the end of the dinner for an enjoyable dessert.

Since these mini pavlovas are so light (after all, it is free from chocolate, butter, starch), your guests will be thanking you for this especially after a huge dinner of roasted leg of lamb, pasta and roasted vegetables.

I know that I would be making more of these for a post-dinner treat especially while the berries are still in season.

piped pavlova nests

mini berry pavlova (4) copy


Recipe: Mini berry pavlovas with mascarpone cream
Makes 20 small pavlovas (7 cm in diameter)

The meringues can be made up to a week in advanced and stored in an air tight container between sheets of baking parchment to separate them. The meringues should remain white as you bake them – if they start to colour (turn brown), your oven is too hot! Turn the temperature down! The texture that you are aiming for is a crispy exterior, giving way to a chewy center when you bite into it.

You should eat this dessert immediately once you assemble it as the mascarpone cream will start to soften your meringue.

For the pavlovas (meringues):
120g egg whites (from about 3 large eggs)
210g caster sugar (superfine sugar, do not use coarse sugar for meringues)
raspberry coulis (you can make this on your own or use storebought)

Method: (Swiss Meringue method)

1. Preheat the oven to 130 degrees celcius. (I use a fan-forced oven for this to ensure there is even heating but you can use a convection oven.)

2. Whisk together egg whites and sugar in a very clean stainless steel bowl. I use hot water to rinse it through to remove any grease and wiping it dry. Place bowl over a bain marie and whisk together whites and sugar until sugar is completely dissolved. You will get a smooth, warm and slightly cloudy liquid. Remove from heat.

2. Transfer the warm mixture into a clean bowl of a electric mixer. Using the whisk attachment, beat for about 10 minutes on high speed until you achieve glossy white mixture with firm peaks. Firm peaks are reached when you you see straight peaks when you lift up the whisk attachment and it does not droop back into the bowl. If you are using the raspberry coulis, you can drizzle the coulis on the meringue. Do not fold but simply just scoop or pipe the meringue onto the baking sheet.

3. You can choose to spoon the meringues onto a baking sheet and use the back of a spoon to make a grove in the center or pipe them using a star nozzle. I made both versions.

4. Lower the oven temperature to 100 degrees celcius and bake for about 1 hr 45 mins to 2 hours until crisp and dry. The ones with the swirled raspberry coulis will take a longer time to dry out.

Mascarpone cream

To fill 20 pavolvas

You can adjust the proportion of the recipe for the no. of mini pavlovas you are assembling. In this case, it is best to make the amount that you need as this mascapone cream does not keep too well beyond a day or two.

250g mascarpone
250ml double cream
1 tsp vanilla extract
2 tbsp icing sugar, sifted


1. Bring the mascarpone to room temperature. Whisk the double cream to soft peaks.

2. With a paddle attachment, cream the mascarpone until soft and smooth. Add in the vanilla extract and icing sugar and mix until well-incorporated.

3. Fold the whipped cream with the mascarpone.

Raspberry coulis

Makes more raspberry coulis than you need for this recipe but you can always store it for future uses (to serve with pancakes and ice cream)

200g raspberries (fresh or frozen)
50g granulated sugar
a squeeze of lemon juice


1. Place raspberries, sugar and lemon juice into a pot and cook at medium low heat until raspberries fall apart. Stir it every now and then. Allow it to thicken to desired consistency ( It shouldn’t look runny)
2. Pass it through a blender. Use a fine-mesh sift to remove the seeds/pips. Transfer it to a air tight container and chill it down (it thickens as it cools). You can make this in advance and store it in the fridge for up to a week or freeze it for other uses for up to a month or two.

To assemble:

1 punnet of raspberries
1 punnet of blueberries
(You can use other berries like blackberries and sliced strawberries too)
1.  Top the pavlova with mascarpone cream, raspberry coulis and fresh berries.

2. Finish with a dusting of icing sugar if you like. Serve immediately after assembling.

mini berry pavlova piped mini berry pavlova (3) copy raspberry coulis copy berry pavlova

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Raspberry and pistachio tart

raspberry and pistachio tarts



A couple of year ago in Paris, while walking to Jardin du Luxemburg, we stopped by Gerard Mulot to ogle at his beautiful desserts and pastries. Amongst the cakes we picked up, there was this particular pistachio and raspberry one that stayed etched on memory; it was art made with a pistachio macaron, a pistachio dacquoise and fresh raspberries. It was beautiful.

It was a particularly cold and grey autumn morning. The trees were on the verge of becoming bare with a few orange-brown leaves here and there. We sat on a cold black bench facing the pond. I remember the messy affair of eating the cake from the box . The flavours were unforgettable.  The pistachio and raspberry meld together like they are meant to be.

On a recent day, I started thinking about that particular cake. Even though I can remember how I particularly like that cake, I can only vaguely remember it’s components (I’m sure that wasn’t all) –  a pistachio dacquoise, pistachio macaron and fresh raspberries. In any case, I just decided to make my own interpretation of a dessert with raspberries and pistachio.

I really like how this one turn out – a crumbly tart base, a pistachio chewy cake centre, a rich and smooth pistachio crème mousseline with fresh raspberries. It works like magic but I think I would be giving magic too much credit.

There is just something about the different textures of pistachio that goes with that burst of bright acidity from the raspberries.

I can feel Paris drawing closer with each bite of this tart.

Oh yes, I’ll be revisiting this beautiful city once again this autumn. This time with my best friend. Did I mention how much I love this city? I’m more than psyched!

I recently finished reading “A moveable feast” by Ernest Hemingway (beautiful book) and it made me picture all the rues of Paris,  le métro,  les jardins like I always have been living there all this while.

” There is never any ending to Paris and the memory of each person who has lived in it differs from that of any other. We always returned to it no matter who we were or how it was changed or with what difficulties, or ease, it could be reached. Paris was worth it and you received return for whatever you brought to it.”

— A Moveable Feast by Ernest Hemingway

I certainly can’t wait to be returning…

Paris  was is worth it.


raspberries and tarts raspberry and pistachio tart cross section


frangipane tarts raspberry and pistachio tarts 2

Recipe: Raspberry and pistachio tarts
Makes 7 x 4.5 inch tarts

I love the combination of raspberry and pistachio – it works so beautiful and their colours of red and green is just as eye-popping. You will have leftover pastry dough from this recipe which you can freeze and use over the next month.


For the Pâte sucrée (Sweet shortcrust pastry):

250g all-purpose flour
125g caster sugar
125g unsalted butter, cut into cubs
fine zest of 1 orange (optional)
1 tsp vanilla extract
60g egg (about 1 large egg)

For the pistachio frangipane:

100g unsalted butter, cut into cubes
100g caster sugar
125g eggs, room temperature
50g ground pistachios+
50g ground almonds
44g all-purpose flour

For the pistchio crème mousseline:

250ml milk
50g egg yolks
50g caster sugar
30g cornflour
30g pistachio paste
1 tsp vanilla extract
100g unsalted butter, cut into cubes, room temperature
green food colouring, optional

To assemble:
fresh raspberries
pistachio nuts, chopped roughly

+ I shelled pistachio nuts before grinding them down in my food processor to the consistency of almond meal.


1. Prepare the Pâte sucréePlace flour and caster sugar into a big bowl.  Whisk to distribute evenly. Add in cubed butter and rub butter with the flour and sugar mix till fine breadcrumb consistency.

2.  Add in egg, vanilla and zest till mixture is just combined. Alternatively, you could opt to use a food processor for the first two steps. Be very careful not to overwork the dough.

3. Roll out the dough into a flat disc, cling wrap it and let it rest in the fridge for at least 20 minutes or overnight.

4. Dust flour sparingly on the dough  and work surface. Roll dough to approximately 3mm thick. Transfer the dough into the tart tins.

5. Place a sheet of crumbled parchment paper over the top of the tart shell and weigh it down with baking weights or uncooked rice/beans. This will prevent the sides of the tart from sliding. Another tip is to bring the tart dough slightly over the edge before baking.

6. Blind bake the tart shell in a 180 degree celcius pre-heated oven for about 15 minutes before removing the baking beans and baking the tart shells for another 5 to 10 minutes, or until golden brown.

7. Prepare the pistachio frangipane: Using the paddle attachment, beat the cubed butter and caster sugar until pale and light. Add in the eggs and continue to beat until incorporated.

8. Add in ground almonds, ground pistachio, and flour and mix until well-combined.

9. Fill the tart shells with the pistachio frangipane (about 2/3 full as the frangipane will expand when baked) and bake in a 180 degrees celcius pre-heated oven for about 15- 20 minutes until frangipane is golden brown, and springs back to touch.

10. Prepare the crème mousseline: To make a crème mousseline, start by making a pastry cream. Measure out all your ingredients before you begin. In a pot,place milk into a medium size pot (big enough for all the ingredients).
11. In the meantime, whisk egg yolks with sugar in a separate bowl until well-combined before adding the cornflour. Whisk till mixture is well-combined.
12. Place the pot of milk under medium heat. When the milk starts to boil, take the milk off the heat and pour it into your egg mixture. At this point, whisk quickly to incorporate the milk mixture (before it cooks the egg mixture).
13. Pour the milk and egg mixture back into pot (under low heat) and whisk continuously (as if your life depends on it!) This step is crucial to prevent lumps from forming in the crème patisserie.
14. Ensure that you whisk the egg and milk mixture until you achieve a smooth, thickened paste. Allow the pastry cream to cook for at least 2-3 minutes before taking it off the heat. You should see one or two large bubbles forming. That is an indication that the pastry cream is done. Whisk in the pistachio paste and vanilla extract.
15. Using a scrapper, transfer the pastry cream onto a tray lined with cling wrap. Cling wrap the pastry cream. Cool it down in the fridge before using it.
16. When the pastry cream is cooled, whisk it using a paddle attachment. Add in the room temperature butter, a few cubes at a time and beat till light and fluffy. Add in a drop or two of green food colouring if you would like your pistachio creme mousseline to be more green.

17. To assemble the tarts: Spread a thin layer of creme mousseline onto the tarts. Then, using a saint honore piping tip to pipe a squiggle in the middle of the cooled tart. Line the sides with fresh raspberries and finish the tart with a sprinkling of chopped pistachio nuts.

*Tarts are best eaten on the day it is made. Keep refrigerated after it is assembled.


raspberry and pistachio tart 2

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Summer baby gem lettuce salad with orange maple vinaigrette

summer baby gem lettuce salad cover

I generally don’t limit myself to certain food groups or try to go on a all-protein, no carbs diet, or any other diet fads.

While it may work for others, it would fail miserably on me. I love my food too much to  restrict myself.  And I know that I would probably eat twice as much of those sinful, forbidden food once the “diet” ends.

There was just one period in time, when I was in my late teens,  I attempted to go on a couple of diets. In my obsession to drop a dress size or two,  I’ve attempted  going on an all-protein diet (which barely lasted a couple of days because I couldn’t stand another day of poached chicken breast or oven-baked salmon), a no-carbs diet (which could have worked, but I love my sweets far too much) and the most extreme one (and the very last one), the Master cleanse diet

I went on the Master cleanse diet which is basically a liquid diet (no solid food) consisting of lemon juice, water, cayenne pepper and maple syrup for a whole week. I felt lethargic during the whole time. I didn’t even make it through the diet without cheating;  I think I sneaked in a few bites of solid food over the last two days.

I manage to lose some weight but quickly put it back on once I went back to back to eating normal food. After all that trouble, I decided that I should give up on fad diets once and for all.


Right now, I eat whatever I want to in moderation. On some days (like most weekends), I feast – bring on the rich, oily, sinful food.

During the rest of the week, I try to incorporate healthier foods into my diet – like fruits and greens. I have lighter lunches during the weekdays and eat a lot of salads. But salads don’t always have to be the boring or “healthy” choice – I don’t see it that way. In fact, I love these salads because they taste incredibly delicious.

On particularly warm days, I like having this baby gem lettuce fruit salad just because it’s so refreshing. I also love it that it is plateful of colours and that makes me particularly happy like a kid. I love using this orange maple vinaigrette; it is lighter than most vinaigrette because of the lower oil content  but the citrus and maple really makes the fruits and lettuce sing.

Enjoy warmer days with this favourite summer salad of mine!
Have a lovely week!



cutting a grapefruit (1)

cutting a grapefruit

Summer baby gem lettuce salad with orange maple vinaigrette
Serves two generously

I love using baby gem lettuce because it is both sweet and crisp which works very well with the rest of the fruits. Feel free to swap out fruits and nuts to your liking. I like to cut out my orange and grapefruit segments in this manner so it comes completely without the bitter pith. (see above pictures for reference) But you can cut it any way you like. Remember to dress the salad just before you are serving it.

2-3 heads of baby gem lettuce
1 grapefruit
1 orange
fresh strawberries, washed and hulled (Raspberries will work fine too)
1/2 pomegranate
a handful of lightly toasted almonds or pecans, roughly chopped
a handful of dried cherries or cranberries

Orange maple vinaigrette

3 tbsp fresh orange juice
1 tbsp white wine vinegar
2 tsp maple syrup
2 tbsp extra virgin olive oil
sea salt and black pepper, to taste

1. Peel of the leaves of the gem lettuce gently and wash in cold water a few times. Using a salad spinner, dry the lettuce. You can tear the leaves into smaller pieces or cut them with a knife.
2. Leave it in the fridge to dry out while you prepare the rest of the ingredients.
3. To remove the seeds of the pomegranate easily, cut it into half and use the back of a wooden spoon to hit the back of the pomegranate to release the seeds into a bowl of tap water. The membranes of the pomegranate will float to the top, making it easy to separate them from the seeds.
4. Slice the orange and grapefruit into segments (see above pictures for reference). Slice the strawberries into halves or quarters.
5. Whisk together the ingredients for the vinaigrette until well-amalgamated. Taste and season.
5. Place the baby gem lettuce into a salad bowl. Add the pomegranate seeds and toss with the salad dressing, and salt and pepper. Toss lightly to coat. You may have extra dressing left (you don’t have to use all).
6. Scatter the strawberries, grapefruit and orange segments on top and add some dressing over them. Add in dried cherries/cranberries and toasted (but cooled) almonds.

summer salad 3

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Blueberry lattice pie

Blueberry pie (3)


Who can say no to a berry pie? I know I can’t –  especially once I take a whiff of that intoxicating aroma while it is still in the oven.

I love the summer berry season and even in tropical Singapore, you start to find fresher and cheaper berries everywhere during this period.  I love berries – all of them.

Making this blueberry pie on a warm afternoon whisked me back to my summer in Hokkaido where I spent a glorious afternoon picking blueberries (and cherries) in a farm in Sobetsu.

I remember thinking to myself then, how perfect it would be if I could go berry picking in the morning and return to my kitchen to bake a beautiful berry pie, and then have it while it’s still warm with a cup of iced tea.

This blueberry pie is made with that moment in mind.

The pie is made with a simple shortcrust pastry that is short and crumby. As with all pastry dough, the key is to work it as little as possible. Pastry dough is the one thing that I always make by hand, never by machine (though you can if you want to).

I’ve added a touch of lavender to the blueberries for the hint of lavender flavour. You can omit that if you don’t like lavender or if you are going for a cleaner flavour. The blueberries will begin to stew and break down in its own juices when baked resulting in a deliciously, gooey, sweet, deep indigo-coloured, delicious mess.

You can choose to make a lattice top for the pie – or not. I find that pies just have that rustic beauty when they come served with a lattice top. I’ve included a link below with a pictorial guide on how to do the lattice top easily.

Do find some time to make and enjoy a blueberry pie while berries are still around. Otherwise, you know that there will always be the next summer (or frozen berries).




Blueberry pie (5)

Recipe: Blueberry lattice pie
Makes 2 x 6″ pies (about 1 inch thick)

Recipe makes more shortcrust pastry than you need. Store away the remaining dough in your fridge for one week or in your freezer for one month. Alternatively, you can halve the shortcrust pastry recipe.

Shortcrust pastry (for the pie dough):
400 g All-purpose flour
24g (or 2 tbsp) granulated sugar
1 tsp salt
220g firm unsalted butter, cut into small cubes
1 large egg, room temperature
1 tsp vanilla extract
1-2 tbsp iced cold water (Add if necessary)

Blueberry filling:
400g fresh blueberries
70g granulated sugar
1/2 tsp vanilla extract
1/2 tsp dried culinary lavender
1 tbsp cornflour
2 tbsp almond meal

Egg wash:
1 egg
pinch of salt

1. Prepare the shortcrust pastry: In a large bowl, place flour, sugar, salt and whisk. Add in cubed butter.
2. Using your finger tips, rub the butter and the dry ingredients until it resembles breadcrumbs or coarse cornmeal.
3. Lightly whisk your egg with vanilla extract. Add in your egg mixture into your bowl.
4. Using your hands, combine the ingredients together. Add in 1-2tbsp of cold water (only if the dough still looks dry). Do not add more water than needed as this will make the dough tough.
5. The dough should come together. At this point, stop kneading. Split the dough into half and shape into flat discs before wrapping them up in cling wrap and chilling them down before using.
6. The pastry dough should be chilled down and rested for at least 1/2 hour or 1 hr if you can afford more time.
7. Assembling the pie: Roll the pastry dough on a lightly floured surface into a rough circular shape, about 3mm in thickness.
8. Measure and cut the dough to about 1/2 -1 inch larger than the diameter of your pie dish. Transfer the dough onto the pie dish. Allow the pie pastry to rest in the fridge while you prepare the blueberry filling.
9. To make the lattice top: Roll out dough to a little larger than your pie dish, about 3mm thick. Using a ruler and paring knife (or even a pizza cutter), cut even strips (depending on how thick you want your lattice strips to be.). Refer to this link for how to make a lattice top.
10. Spoon 1 tbsp of almond meal onto each of lined tins before you spoon in the blueberry filling. Place the lattice top onto your pie and crimp the sides down to seal, using a fork or your fingers. To make egg wash, whisk egg and salt together then use a pastry brush to egg wash the lattice strips and sides of the pastry before baking.
11. Bake in a 180 degrees celcius preheated oven for about 30 -35 mins until the blueberry filling is starts bubbling) and the pastry is golden brown. Allow pies to cool slightly before transferring them out of their tins.
12. To serve: Sieve some icing sugar over the pie and serve it with whipped cream, creme fraiche or a scoop of vanilla ice cream.

*This blueberry pie is best eaten on the same day that it is made. After which, the blueberry filling will start to soften the pastry.

Blueberry pie (6) copy Blueberry pie (4)

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