Crafty Muslimahs: baking

Friday, 28 August 2020

Mixed Berry Pie Recipe

Assalamu Alaikum everyone!

It's Hanifah here with another recipe. I love baking pies, both savoury and sweet ones. This is a new recipe which I found on YouTube and decided to try out. It turned out really good masha'Allah, so I will link the video here - don't forget to mute the music! It's not an overly sweet pie and has a nice lemony zing to it. I did alter the recipe slightly - I hardly ever stick to the book!

Ingredients:-

For the Pastry you will need:

2 1/2 cups (320g) All-Purpose Flour

1 tsp. Salt

2 tbsp. Sugar

1 cup (226g) Unsalted Butter (chilled and cut into small cubes)

1 Egg, beaten

4 tbsp. Icy Water

For the Berry Filling you will need:

4 cups (600g) Frozen Berries - (I used 300g blueberries and 300g raspberries)

2/3 cup (135g) Granulated Sugar

1/4 tsp. Cinnamon

1/4 cup Corn Flour

1 tbsp. Lemon Juice

Zest of 1 Lemon

1. To make the pastry, whisk together flour, sugar and salt.

2. Then add the butter cubes and use a fork to press until crumbs are formed. This took me a long time - you could use a food processor if you prefer.

3. Next add the beaten egg and the 4 tablespoons of icy water.

4. Start to combine to form a slightly crumbly dough.

5. Divide in half and wrap each in cling film.

6. Roll out and flatten using a rolling pin; then refrigerate for half an hour or more.

7. Now it's time to make the filling! Combine sugar, corn flour, cinnamon and lemon zest in a bowl.

8. Place the frozen berries in another bowl and then add the sugar mixture and lemon juice. Use a spoon or toss to combine.

9. Preheat your oven to 200 degrees Celsius, 400 degrees Fahrenheit, Gas Mark 6 and prepare a 9-inch pie pan.

10. Take out one of the pieces of dough and roll on a floured surface until it is big enough to cover your pie pan. Mine ended up breaking (probably needed more butter?) so I just sort of put it together jigsaw-style!

11. Next add the filling and refrigerate.

12. Meanwhile, take the second dough piece out of the fridge, roll out and cut into strips. Take the pie back out and create a lattice on top using the strips. I also used the excess dough to decorate the pie.

13. Bake for 20 minutes on a middle shelf. Then reduce the oven to 180 degrees Celsius, 350 degrees Fahrenheit, Gas Mark 4 and bake for another 25-30 minutes until golden-brown.

14. Allow to cool completely for a few hours. I dusted mine with icing sugar afterwards.

15. Finally remove from pie pan, slice and serve - preferably with vanilla ice cream.

Enjoy!

I hope you liked this post and we will see you soon, insha'Allah.

Wassalam,

Hanifah

Tuesday, 18 August 2020

Carrot Cake with Maple Butter Frosting Recipe

Assalamu Alaikum everyone!

Maryam here, and todays recipe is this filling moist carrot cake with a yummy maple butter frosting. So let's jump right in!

Ingredients:

1 pound carrots, peeled

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon powder

4 eggs

2 tsp. vanilla extract

1 cup soft dark brown sugar

1/2 cup granulated sugar

1 1/4 cups sunflower oil

1/2 raisins

Maple butter Frosting:

6 tbsp. butter, at room temperature

3 cups icing sugar

1/4 cup maple syrup

Method:

1. Preheat oven to 350 degrees Fahrenheit. Grease and line an 11x8 - inch rectangular cake pan. I used a glass Pyrex dish.

2. Grate the carrots and set aside.

3. In a bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Set aside.

4. With an electric mixer, beat the eggs until blended.

5. Add the vanilla, sugars and oil; beat to incorporate.

6. Add the dry ingredients in three batches, beating well after each addition.

7. Add the carrots and raisins and fold in thoroughly.

(If you like nuts you can add 1 cup of chopped walnuts to the mixture)

8. Pour the batter into the prepared pan and bake until the cake springs back when touched lightly, 40 - 45 minutes. Cool for 10 minutes in the pan, then unmould and transfer to a wire rack to cool completely.