Sophie Eats
Sophie Eats is a new deli that has opened up in Amsterdam's Rivierenbuurt.
Sophie trained at Leith's in London and started catering from a shared kitchen in the city. She has quickly built up an name and good reputation for food that not only tastes good but looks beautiful too.
She recently realised her dream of opening her own deli where she serves her delicious cakes, salads and great coffee, alongside the fact that she now has her own kitchen from which to do all her catering.
Visit her beautiful deli. It's friendly, warm and inviting, just like Sophie is in person.
Upside Down Plum Cake
Serves 8-10
Ingredients
500g brown sugar
250 g soft, unsalted butter, chopped
12-15 plums, halved and stoned
4 eggs
2 teaspoons vanilla extract
250 g plain flour
2 teaspoons baking powder
160 ml cream
Method
Combine 300 g brown sugar with 120 g butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from the heat and pour into a well-greased, round, 26cm cake tin, spreading evenly. Place the plum halves on top, cut-side down.
Using an electric mixer, beat the remaining butter with remaining sugar in a bowl until creamy. Add eggs, one at a time, beating well after each, then stir in vanilla. Sift combined flour and baking powder into a bowl with a pinch of salt. Fold dry ingredients into butter mixture, add cream and mix well.
Spoon mixture over plums and bake at 175°C for about 45-60 minutes, or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning out on a plate.
Serve with creme fraiche.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Pistachio-Olive Oil Cake
A delicious and unusual cake with a flavour of the middle east. The cake gets it's beautiful green colour from the pistachios and the olive oil keeps it moist. It's quite a rich cake, so a small piece will suffice. We usually serve it as part of a dessert with a parfait or some marinated pineapple. Yum!
Serves 8-10
Ingredients
50 g fine polenta
200 g ground pistachio nuts
50 g flour
1 teaspoon baking powder
125 ml olive oil
100 g unsalted butter, melted and cooled
3 eggs
200 g caster sugar
juice and grated zest of 1 lemon
juice of 1 orange
icing sugar for dusting
Method
Preheat the oven to 160 C. Mix the polenta, ground pistachios, flour and baking powder together.
Add the olive oil to the melted butter. Whisk the eggs and caster sugar until pale and fluffy, then slowly whisk in the olive oil and butter. Whisk in the pistachio mixture, then add the lemon juice and zest and orange juice.
Pour into a greased and lined 24 cm springform tin and bake for about 40 minutes. The cake should be slightly underdone in the middle, so that if you insert a skewer it will come out with a little of the mixture sticking to it. While cooling down, the cake will finish off cooking through. Leave to cool for 10 minutes before removing from the tin.
Once completely cooled, cut into slices and dust with icing sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Lemon cakes
Ingredients
butter for greasing the tin
5 eggs
300 g castor sugar
140 ml cream
finely grated zest of 3 lemons
25 ml dark rum
pinch of salt
80 g unsalted butter, melted
240 g flour
1/2 teaspoon baking powder
For the glaze
50 g apricot jam, warmed
finely grated zest of 1 lemon and 3 tablespoons juice
150 g icing sugar
Method
Preheat the oven to 180° C. Lightly grease the loaf tin (26 x 9cm) with butter and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
Spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes to 1 hour, turning the tin around halfway through cooking. Test the cake by inserting a small knife or skewer into the middle. If it comes out clean, then the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes.
Lightly brush the cake all over with the warm apricot jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and heat until lukewarm and smooth. Brush the lemon glaze evenly over the top and sides of the cake. Leave for a few minutes to set.
Place the cake on a baking tray in the oven, turn off the heat and leave for 3 - 5 minutes to dry the glaze - it will become translucent. Allow to cool before slicing.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Curious to taste these delicious lemon cakes? Like & share the Amsterdam Flavours facebookpage and maybe you will be the lucky winner of two lemon cakes. THE WINNERS ARE: Jan Kleijn, Jaqueline Kalma en Marianne Bitter. Congrats and enjoy! You can send your home adres to: info@amsterdamflavours.com
Pompadour
Pompadour is one of our favourite patisseries in Amsterdam. They have a tea room on the Huidenstraat, part of the famous 9 straatjes (9 streets).
Their cakes and pastries have the perfect balance of sugar. Our all time favourite is the rhubarb tart when it's in season! The chocolate truffles, made with Valhrona chocolate, are also to die for.
Treat yourself to one of their pastries with a pot of tea for a prefect afternoon treat or spoil someone special with a box of their chocolate truffles.
For more information please visit pompadour-amsterdam