Saturday, March 17, 2007

Cake Flavourings

I love baking and have accumulated several essences and extracts that I just couldn't live without.
My favourite and most used is vanilla extract, this transforms a plain sponge just by adding a teaspoonful to a basic cake mixture.
Vanilla paste purchased from is a gourmet grade made with real vanilla seeds. This is perfect to use in custard, icecream etc.
How about using almond extract in a simple sponge fruit cake topped with toasted flaked almonds.
Lemon extract is wonderful, it helps lift lemon cake by giving an extra hit of lemon, or use it sparingly in lemon icing.
Orange flower water is wonderful in a syllabub, cream or just simply add to cake mixture.
One of my new discoveries is coconut essence, which can be purchased from and was first introduced to me through reading Nigella Lawson's cookery books. In How to be a Domestic Goddess it is used in coconut macaroons and there are a couple of recipes in Feast where she also uses this. This essence is also wonderful in any baking where you use coconut.
It is important to buy good quality extracts and to use them sparingly.


Kristen said...

Thanks for the links. I'm always looking for quality vanilla!

Freya and Paul said...

I have all of these flavourings! I think this makes us addicts!

Pille said...

I've read both Nigella's How To Be A Domestic Goddess and Feast, and totally overlook the recipes using coconut extract. Silly me! Will have to look it up when in London in April!