I recently spent a lovely Saturday with one of my best friends and partner-in-crime C, cafe hopping and lazily wandering about the lovely Duxton Hill neighbourhood. It may yet to be rid of its sleazy repute, but I assure you we caught zero greasy action the entire afternoon we were there.
Our day started off with a glorious swim in the semi-sun - as much as we love doing laps and getting some sun while we're at it, I must admit that it's also because we're gluttons with a vanity conscience - after which we rocked up to The Plain, this time finally with enough of an appetite for brunch.
Now, I really like The Plain. It's Melbourne-inspired, which in my dictionary means an artistically minalistic vibe and casual, friendly service. Stepping in reminds me of the cold Aussie mornings C and my other best friend M trudged about Sydney in search of brekkie. It is what I think you'll get should Circa (great food) marry Baffi & Mo (great Redfern cafe in artsy neighbourhood) and then sneak in an affair with a polished mistress, Bill's (sleek and it makes me think back fondly of a particularly pleasant rainy Saturday morning in May). And they serve great nosh, too, such as the faultlessly poached free-range eggs with perfectly oozing yolks.
We virtuously ordered the single portion as a sweet-loving friend had recommended that I check out the nearby Flor Pâtisserie, a Japanese-styled patisserie helmed by Chef Yamashita of Patisserie Glace fame. There weren't many choices left by the time we got there - a mark of delish pastries, perhaps? And it wasn't long after we'd sat down with our selections that a trio of kimono-clad Japanese click-clacked in, in their wooden clogs. "Are we in Singapore?" we mused.
His desserts were not mind-blowing, but they were yummy and comforting, the way Japanese-styled treats tend to be. And while I really enjoyed the glorious ice cheese tart (go for the one with homemade bittersweet caramel), it was the financier that truly made an impression.
Financiers have always struck me as uninspiring, overpriced butter sponge, but boy, how misguided I've been! My first bite filled my palate with such a delightful symphony of sweetness and depth that I was still dreaming about it the next evening. So when impromptu movie plans were botched, I dedicated those hours to baking my first financiers in cupcake tins. Delicious. Absolutely delicious.
Adapted from www.hibiki-an.com
Makes 10 cupcakes
50g top flour
1 tablespoon matcha
100g butter
3 egg whites
50g sugar
2 tbsp honey
50g powdered almond
- Preheat the oven to 200C. Sift flour and matcha twice. Set aside. Grease a financier or cupcake tray.
- Place the butter in a small saucepan and heat over a low flame, stirring occassionally, until it becomes a hazelnut brown. It will fill your kitchen with the loveliest aromas as it cooks - it reminded me of the buttery crust of pineapple tarts. Keep a close eye on it once most of the milk solids sink to the bottom - it won't be long before it darkens, and you definitely don't want to burn it. When ready, remove from the heat and strain the melted butter through a fine strainer, and then let it cool to room temperature.
- Place the egg whites in a bowl and whisk them at high speed using a handheld mixer until the mixture doubles in size. Add in the honey and sugar and continue whisking until well-combined.
- Switching to a wooden spoon, stir in the flour-matcha mix, followed by the melted butter. Mix wel.
- Pour the batter into the prepared moulds and bake for 10-15 mins until the surface is nicely browned. Insert a toothpick into the centre - it should come out clean. It may not be the same as Flor's, but nothing beats home-baked, I assure you.
