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Helen Goh on Muck Rack

Helen Goh

As seen in: Style at Home (Canada), Dish, MSN UK, NYT Cooking, The New York Times, Yahoo Life, BBC, Daily Mail, The Guardian, Canadian Broadcasting Corporation (CBC), Good Food and
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Articles

Helen Goh’s recipe for flourless walnut, date and espresso cake

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By Helen Goh
| AOL UK Verified
There’s enough dark chocolate in this gluten-free cake to put it firmly in chocolate cake territory, but the hero flavour comes from the sweet, creamy nuttiness of walnuts, so it’s important to use very fresh ones, because stale walnuts can quickly turn bitter. The dates bring a deep, caramel richness, while the espresso pulls everything back from being overly sweet. Despite all that richness, the cake is wonderfully light in texture.
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Helen Goh’s recipe for blackcurrant and vanilla finger buns

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By Helen Goh
| Yahoo Style Singapore Verified
Soft, feather-light and topped with a thick strip of icing: few things are as irresistible to me as an iced finger bun. Here, I've flavoured the fondant with blackcurrant jam, which lends a gentle tartness to balance the sweetness, though almost any good-quality jam will work. A simple tanzhong (a cooked flour-and-milk paste) gives the buns their wonderfully fluffy crumb and keeps them soft for longer.
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Helen Goh’s recipe for brown butter apple and blackberry bars

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By Helen Goh
| AOL UK Verified
September is always a wistful time for me. Summer has all but slipped away, the days are noticeably shorter and the children are heading back to school. But there is comfort, too, in settling back into familiar routines. These bars, with their buttery oat crust, soft fruit filling and crisp, golden topping, are just the sort of thing to have waiting for whenever everyone drifts home.
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