Orange Loaf

I hope you've all been enjoying the festivities and making the most of some much deserved time off. I've been pretty busy myself so not been able to bake as much as I'd like, but I did find time to come up with a simple little recipe for an orange loaf cake. I'm just eating a slice with a cup of tea whilst writing this post and it's a lovely departure from all the rich bounty I've been indulging in over the last few days!

Prep time: 10 Mins
Baking time: 50-55 Mins
175g Unsalted Butter (Softened)
175g Caster Sugar
Zest of 2 Oranges
2 Medium Eggs
100g Ground Almonds
1tsp Baking Powder
100g Plain Flour

For the syrup
100g Icing Sugar
Juice of 2 Oranges

So, to start preheat the oven to 180C/350F/Gas 4, grease a 20cm loaf tin and line the base with baking paper. In a mixing bowl cream together the butter and sugar, then beat in the eggs with the orange zest. Fold through the ground almonds, then sift in the baking powder and flour and do the same. Spoon into your prepared loaf tin and bake in the centre of the oven for 50-55 minutes, until a metal skewer comes out clean when inserted into the middle of the loaf. When you're happy it's cooked remove from the oven, leave in the tin for 15 minutes then turn out onto a wire rack (with a plate underneath).

To make the syrup sift the icing sugar into a bowl. Squeeze in the orange juice then stir around until smooth. It should be very thin in consistency. Spoon about half over the top of the warm sponge, leave for 10 minutes and repeat. Leave the loaf to cool completely then slice and serve. All finished! 

Blackberry, White Chocolate and Cinnamon Crumble Cake

I was thinking about what sort of recipe to post this time and all the festive classics crossed my mind. However as delicious as they are it's always nice to tuck into something a bit different too, so here is a brilliantly easy and very lovely alternative to mince pies and Christmas pudding. There's a lot of different flavours and textures going on in this bad boy, but wow do they bounce off each other beautifully. So if you fancy trying something a bit different this holiday season why not give it a go!

Prep time: 15 Mins
Baking time: 40-45 Mins
150g Unsalted Butter (Softened)
150g Golden Caster Sugar
2 Large Eggs
1/2tsp Baking Powder
1tsp Cinnamon
150g Plain Flour
100g White Chocolate (Well chopped up)
150g Blackberries

For crumble topping
25g Unsalted Butter (Softened)
25g Golden Caster Sugar
50g Plain Flour

Are you ready? Preheat the oven to 180C/350F/Gas 4, grease a 21cm square tin and line completely with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder, cinnamon and flour then mix together to a smooth batter. Spoon into the prepared tin and spread evenly to the edges. Press the blackberries into the batter then scatter over the chopped chocolate.

In a fresh bowl rub together the butter, sugar and flour until the consistency of fine breadcrumbs. Sprinkle over the prepared cake mixture and place into the centre of the oven for 40-45 minutes, until the crumble topping is a biscuity brown and a metal skewer can be cleanly removed from the centre of the cake. When you're happy it's cooked remove from the oven, leave in the tin for about 15 minutes, then carefully remove from the tin and leave to cool completely on a wire rack. There you go, all done. Merry Christmas!

Stollen

Ok, first an admission. I have no idea if this is a proper Stollen recipe. It's certainly not traditional. I've got all the component parts in there, sweet marzipan, nuggets of fruit and nuts, fragrant spices and a buttery glaze, but I'm sure the method is somewhat atypical, seeing as I just made it up as I went along! Regardless I'm chuffed to bits with the result and it tastes delicious. It's also a real pleasure to make, as with all of the best things in life the process involves getting just a little bit dirty.

Prep time: 30 Mins (Plus some time to rise, etc)
Baking time: 30-35 Mins
75g Unsalted Butter
125ml Milk
20g Fresh Yeast
315g Plain Flour
35g Sugar
1/2tsp Salt
Seeds from 4 good sized Cardamom Pods (Ground finely)
1tsp Ground Cinnamon
1 Medium Egg
150g Dried Fruit (As nice as you can find)50g Flaked Almonds
125g Marzipan (Chilled in the fridge)

For the glaze
25g Unsalted Butter
Icing Sugar to dust

Start off by warming the butter in a pan until melted. Pour in the milk, then set aside whilst you get on with the rest of the dough. Crumble the yeast into a large bowl with the flour and sugar. Give it a mix around then add in the sugar, salt and spices and do the same. Make a well in the middle, crack the egg into it then pour over the milk/butter and mix together until it starts to form a dough. Tip out onto a clean dry surface and need for about 7 minutes, until smooth and elastic, then return to the bowl. Cover with a damp tea towel and place in a warm place for about 90 minutes, until risen.

When the dough has risen, remove from the bowl and place on a floured surface. Give it a brief knead, then roll out to a big rectangle. Scatter over the fruit and almonds, leaving a border of a couple of inches around the outside, then grate over the marzipan. Roll it up to a big sausage, tuck the ends in to seal and place seam side down on a lightly greased baking sheet. Cover again with a damp tea towel and leave in a warm place for around 30-45 minutes until nicely risen.

Preheat the oven to 190C/375F/Gas 5. Remove the tea towel and bake in the centre of the oven for around 30-35 minutes, until an even deep golden, then remove from the oven and place on a wire rack. For the glaze melt the butter and brush all over the hot cooked stollen. Dust generously all over with icing sugar and leave to cool. Slice and serve. Ho ho ho!

Sp-iced Buns

I came up with a lovely iced buns recipe a little while ago and one I've made again and again since. This time I thought I'd give them a more festive spin, throwing in a few spices and flavourings so typical of the jolly season. They are so good though I'll be making them all year round!

Prep time: 20 Minutes (Plus some time to prove and rise)
Baking time: 30 Minutes
15g Fresh Yeast 
30g Caster Sugar
100ml Warm Water  
100ml Milk
1/2tsp Vanilla Extract
1/2tsp Orange Extract
1/2tsp Lemon Extract
1tsp Mixed Spice 
315g Strong White Bread Flour 
1 Egg Yolk
A little vegetable oil
150g Icing Sugar 
2tbsp Lemon Juice

I think I love making bread the most. It's so much fun! Crumble the fresh yeast into a large bowl. Sprinkle in the sugar, pour over the water and stir together until the yeast has dissolved. Pour in the milk, followed by the extracts. Add the milk, egg yolk and flour, then with a wooden spoon work it together until it begins to form a dough. Tip the lot out onto a clean dry surface and knead for about 7 minutes, until smooth and elastic. Sprinkle with a little flour, cover with a damp tea towel and leave in a warm place for about 90 minutes, until doubled in size.

When the dough has nicely risen transfer it onto a fresh surface that has been lightly greased with vegetable oil. Knead briefly, then divide into eight. Shape each piece of dough into a bun and place into a medium baking tray (I used one that was about 26x19cm), that has also been lightly greased with a little oil. Cover again with the damp tea towel and leave for 30 minutes.

Place the tin in the oven and turn on to 190C/375F/Gas 5. The reason I do this as opposed to preheating is that I find it helps bake them evenly without them burning. After about 30 minutes, when they are a deep golden remove from the oven and whilst hot, turn out onto a wire rack. Cover a final time with a damp tea towel for 15 minutes, which should soften the crust, then remove and leave to cool completely.
For the icing sift the icing sugar into a bowl. Stir through the lemon juice until it's smooth and glossy. You can add a little more lemon juice if it's too thick. Spread over each of the buns and leave to set. See, I told you it was great fun!

White Chocolate and Pistachio Cookies

I love pistachio nuts, which should come of no surprise as I am somewhat nutty myself. Delicate in both flavour and texture they have an almost fruity quality that I think combines beautifully with both dark or white chocolate. I'm going for white this time and adding in a little of it's favourite bedfellow, vanilla. I'd like to wax lyrical about the finished cookies, but to be honest words don't do them justice!

Prep time: 15 Mins (Plus an hour chilling time)
Baking time: 17 Mins
150g Unsalted Butter (Softened)
100g Caster Sugar
125g Light Muscovado Sugar
1 Large Egg
1 Large Egg Yolk
1tsp Vanilla Extract
150g White Chocolate (Chopped up)
150g Shelled Pistachios
200g Plain Flour
1/2tsp Baking Powder

Cookies are so easy to make I don't know why anyone buys them! Cream the butter into the sugars, then beat in both the egg and the yolk with the vanilla extract. Fold through both the chocolate and pistachios. I do this at this stage as it's much easier than after you add the flour. Speaking of which, sift in the flour with the baking powder, then work together to a stiff batter. It'll be quite a workout for your guns, but keep at it! Spoon onto some clingfilm, wrap up and pop in the fridge for at least an hour to firm up. You can make the dough the day before or even freeze it if you are pressed for time.

When you are ready to bake them preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. There is actually enough dough for three sheets worth but unfortunately I have to bake my cookies in three batches, as I can only trust one shelf of my oven! Take the dough out of the fridge and break off four large balls, like big golf balls and place evenly spaced apart on the baking paper (as they will spread during baking). Place in the centre of the oven for 16-17 minutes, until spread and pale golden on top, then remove. Carefully slide the paper onto a wire rack to cool and repeat for the next batch. You should have enough dough for about 12 big cookies. When the cookies have cooled for about 20 minutes carefully peel them from the paper and leave to cool completely on a wire rack. Time to share them with your friends and family!

Orange Glazed Almond Fruit Cake

The fruit cake is a classic that I love to both bake and eat, but as great as it is it's always nice to try something a bit different. This version replaces the traditional spicing with almond and vanilla and is glazed with a little orange syrup. The result is lovely fragrant fruit cake with a light texture, and sweet, biscuity and slightly chewy crust. I dare you to give it a go!

Prep time: 15 Mins
Baking time: 45-50 Mins
175ml Vegetable Oil
3 Medium Eggs
1tsp Vanilla Extract
1tsp Almond Extract
100g Plain Flour
1tsp Baking Powder
100g Ground Almonds
175g Caster Sugar
350g Luxury Dried Fruit
50g Flaked Almonds

For the glaze
Juice and Zest of 1 Orange
35g Caster Sugar

This is another quick and easy one. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. In a large bowl or jug pour in the oil. Crack in the eggs, add both of the extracts and mix it together. In a fresh large bowl sift in the flour and baking powder. Fold through the ground almonds and sugar, then pour in the wet ingredients and mix together to a smooth batter. Fold in the dried fruit and pour into the prepared tin. Scatter over the flaked almonds, then bake in the centre of the oven for 45-50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When it's cooked remove from the oven and set aside for ten minutes.

To make the glaze tip the juice and zest of the orange into a small saucepan, along with the sugar. Turn the heat up and let it bubble away until syrupy, then take off of the heat. Carefully remove the cake from the tin, peel off the baking paper and place on a wire rack, with a plate underneath (to catch any syrup that runs off). Pierce the top all over with a metal skewer then brush over the hot syrup. Leave to go cool and it's finished! 

(Almost) Dairy Free Muffins!

I wanted a muffin recipe that was quick, easy and flexible so I had a go at this one. Luckily, it worked out beautifully! The sponge has a great texture, both moist and biscuity and although I love the combination of flaked almonds, chocolate and orange there is loads of room for manoeuvre. You can use all sorts instead if you fancied experimenting, from fruit, to spices, to even pieces of fudge. Just give what you think will work a try, I've no doubt they'll be amazing!

Prep time: 10 Mins
Baking time: 25 Mins
200ml Vegetable Oil
150ml Maple Syrup
3 Medium Eggs
125g Plain Flour
100g Ground Almonds
1tsp Baking Powder
50g Light Muscovado Sugar
The Zest of 1 Orange
50g Dark Chocolate (Roughly Chopped)
50G White Chocolate (Roughly Chopped)
A handful of flaked almonds

This one is a doddle so let's get to it! Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with 9 cases. In a large jug or bowl pour in the oil, along with the maple syrup. Crack in the eggs and mix it all together, then set to one side. In a fresh large bowl mix together the flour, ground almonds and sugar. If the sugar is a bit lumpy use your hands to crumble it all together. Pour in the wet ingredients, along with the orange zest and beat it together until you have a smooth batter. Pour evenly into your cases, then sprinkle over the chocolate and almonds. Bake in the centre of the oven for around 25 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the cakes. Remove from the oven when cooked, and after about 10 minutes remove the tin and leave to cool on a wire rack. Ta dah!

Cinnamon Swirl Loaf

I came up with this one whilst attempting to put a loafy spin on the classic cinnamon bun recipe. I started off keeping it quite conventional, but as nearly always happens my impish side took over and I couldn’t help but bedevil it with lashings of melted butter and sugar. The result is somewhere between a cinnamon fruit loaf and a lardy cake, perfect sustenance for a cold winters day!

Prep time: 30 Mins (Plus some proving time)

Baking time: 30 Mins

10g Fresh Yeast

75g Caster Sugar

200ml Tepid Water

1/2tsp Salt

300g Strong White Plain Flour (Plus extra for dusting)

75g Unsalted Butter (Softened)

75g Mixed Fruit

2tsp Cinnamon (Plus an extra spinkling)

This loaf is great fun to make! Crumble the fresh yeast into a large bowl with 10g of the sugar. Pour over the water and mix about with a fork to blend in the yeast. Add in the salt, followed by the flour and bring the mixture together with a wooden spoon. As it forms a dough tip out onto a clean dry surface, then knead for 6-8 minutes, until smooth and elastic. If the dough is too wet or dry after 3-4 mins, you can work in a little more flour or water, but that quantity has worked fine for me so far. Once the dough is smooth and elastic, dust with a little flour, place back in the bowl, cover with a tea towel and place in a warm place for about 60 minutes, until doubled in size.

When the dough has risen, transfer onto a lightly floured surface. Roll out to a long rectangle, no more than 20cm in width. Melt 60g of the butter and brush liberally all over the dough. Sprinkle over the cinnamon and fruit, followed by nearly all of the sugar (keep about 2 tsp back). Roll the dough into a big sausage, tuck the ends under to seal and place into a greased 20cm loaf tin. Cover again with a damp tea towel and leave in a warm place to rise for 30 minutes.

Preheat the oven to 190C/375F/Gas 5 and remove the tea towel from the top of the tin. Melt the last of the butter and brush over the top of the risen dough. Sprinkle over the last of the sugar and a little more cinnamon, then bake in the centre of the oven for around 30 minutes, until golden brown on top. Leave in the tin for 10 minutes, then turn out onto a wire rack to cool. Boom, all done!

Maple and Pecan Blondies

Maple syrup, pecans, white chocolate, vanilla. No other words should be needed to convince you to try these beautiful blondies!

Prep time: 20 Mins
Baking time: 40-45 Mins
150g Unsalted Butter (Cut into small cubes)
150g White Chocolate
150g Maple Syrup
3 Large Eggs
1tsp Vanilla Extract
200g Ground Almonds
25g Plain Flour
1/2tsp Baking Powder
100g Pecan Nuts (Roughly chopped)

This one is easy as always, so let's get going! Preheat the oven to 170C/325F/Gas 3, grease a 26x19cm rectangular tin and line with baking paper. Melt together the butter and white chocolate, in either the microwave or over a bain-marie then pour into a large mixing bowl. Stir through the maple syrup, then beat in the eggs along with the vanilla extract. Mix in the ground almonds, then sift in the flour with the baking powder and do the same. Fold through the chopped pecans, then spoon the batter into your prepared tin and bake into the centre of the oven for 40-45 minutes, until a metal skewer comes out clean when inserted into the middle of the sponge. When it's cooked remove from the oven and leave to cool in the tin for an hour.

Remove from the tin and peel off the paper. Slice into squares or rectangles and serve. You can enjoy these warm or cold and they keep great too! So no excuse not to give them a go!

Warm Mocachocachino Slices

As you all know I love cake. I love big cake and small cake, round cake and square cake, cold cake and this time, warm cake! This one is still nice to have once cool, but it's much better enjoyed hot or warm. It's just something about the moist fudgy sponge, flavoured with sweet yet slightly bitter coffee and chocolate that works so well with a bit of heat through it. Oh and I insist you serve the sliced cake with ice cream or cold cream!

Prep time: 15 Mins
Baking time: 25-30 Mins
150g Unsalted Butter (Softened)
160g Caster Sugar
3 Medium Eggs
1tsp Vanilla Extract
3tbsp Strong Black Coffee (Cold)
50g Cocoa Powder
100g Plain Flour
1tsp Baking Powder

Off we go! Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. Cream together the butter and sugar, then beat in the eggs one at a time. Stir through the coffee, then sift in the cocoa powder, flour and baking powder then mix together to a smooth batter. Spoon into the prepared tin and bake in the centre of the oven for 25-30 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the sponge. When you're happy it's cooked remove from the oven and leave in the tin for about 20 minutes.

To serve carefully remove the warm cake from the tin and slice. As I mentioned above I think it's best served with cold cream or ice cream. Also (not that I expect this to happen) if you have any left over it's fine to have cold, or it's no problem to warm through again in the microwave.

Raisin Slices with a Rum Glaze

I've got a real thing for dried fruit at the moment. It must be the time of year! I am also lov-lov-loving the combination of orange, lemon and vanilla extract, which are quickly becoming my favourite flavour trifecta. This time I've used raisins, the plump juicy kind as well as almond extract to take the slices to the next level. I've also glazed them with a little rum syrup, which is not only delicious but great fun to make. It's flambé time!

Prep time: 20 Mins
Baking time: 35-40 Mins
175g Unsalted Butter (Softened)
150g Caster Sugar
2 Medium Eggs
1/2tsp Orange Extract
1/2tsp Lemon Extract
1/2tsp Vanilla Extract
1/2tsp Almond Extract
100g Ground Almonds
75g Plain Flour
1/2tsp Baking Powder
350g Raisins

For the glaze
100ml Dark Rum
50g Icing Sugar

Right, cake first! Preheat the oven to 180C/350F/Gas 4, grease a 26x19cm rectangular tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir through the extracts, then fold in the ground almonds. Sift in the flour and baking powder, mix in then fold through the raisins. Spoon into the tin, even out gently and bake in the centre of the oven for 35-40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove from the oven and set aside.

Once the cake has cooled for around 15 minutes you can start on the glaze. Pour the rum into a shallow saucepan and heat until just steaming. Brace yourself, then hold a lit match to the vapour to ignite it. Watch your eyebrows! Let it flare and dance until the alcohol has burned away and the flames have gone then whisk in the icing sugar until combined. On a high heat let it bubble away until syrupy then remove from the hob.

Carefully remove the cake from the tin and paper, then lay onto a wire rack. Brush over the rum glaze and let the whole thing cool. Once it's cool slice and serve. Take care when slicing as it's so packed with raisiny goodness!

Cardamom Fruit Cake

It's that time of the year again, where a wonderful array of fruit cakes are being made and readied for the festive period. Here's a little recipe that I came up with this week. It's spiced with cardamom as well as mixed spice and the icing is flavoured with orange, lemon and vanilla. Add in some plump fruit and the syrupy almost nutty flavour from the sherry and despite it's modest size, I think you end up with a real big hitter of a fruit cake!

Prep time: 20 Minutes
Baking time: 50 Minutes
200g Unsalted Butter (Softened)
200g Light Muscovado Sugar
3 Large Eggs
1tbsp Sherry
1.5tsp Mixed Spice
The seeds from 10 cardamom pods (Crushed to a powder)
225g Plain Flour
1tsp Baking Powder
350g Mixed Dried Fruit (The nicest you can get)

For the icing
100g Unsalted Butter (Softened)
1/2tsp Orange Extract
1/2tsp Lemon Extract
1/2tsp Vanilla Extract
200g Icing Sugar

This one is pretty straightforward, so let's get to it! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the sherry, mixed spice and cardamom to the mixture, then sift in the plain flour with the baking powder and mix to a smooth batter. Fold through the fruit until evenly combined, then spoon into the prepared tin, level out and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the cake. When you're happy that it's done take the cake out of the oven, leave in the tin for 20 minutes, then carefully remove from the tin. Peel off the paper from the base and leave the cake to cool completely on a wire rack.

When the cake is cool you can ice it. In a large bowl beat the butter until soft. Add the extracts, then sift in the icing sugar and mix until smooth. Using a palette knife or the back of the spoon spread the icing all over the top of the cake. Time to slice it and eat it!

White Chocolate and Almond Cakes

I cannot tell a lie, this one was created by raiding the store cupboards and seeing what happened. Luckily what happened was something wonderfully delicious! The white chocolate and ground almonds ensure the sponge is rich and fluffy, which is complimented splendidly by the crunchy flaked almond topping. I also threw in a handful of chopped dark chocolate chunks because, well just because!

Prep time: 20 Minutes
Baking time: 25-30 Minutes
150g Chopped White Chocolate
125g Light Muscovado Sugar
3 Large Eggs
1tsp Vanilla Extract
100g Ground Almonds
50g Plain Flour
1/2tsp Baking Powder
50g Chopped Dark Chocolate
25g Flaked Almonds

Ready, steady, go! Preheat the oven to 180C/350F/Gas 4, grease a 26x19cm rectangular tin and line with baking paper. Melt the white chocolate over a bain-marie or in the microwave if you're confident in your timings. Transfer the melted chocolate to a large bowl and mix in the sugar. Beat in the eggs, one at a time with the vanilla extract, then fold through the ground almonds, flour and baking powder. Gently mix in the chopped dark chocolate, then spoon into the prepared tin. Scatter over the flaked almonds, then bake in the centre of the oven for 25-30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove from the oven and leave to cool in the tin. When cool, carefully remove from the tin and peel from the paper. Slice into square and serve. Finished!

Peanut Butter Bottomed Chocolate Loaf

There are countless gorgeous cake recipes out there, all covered with innumerable forms of deliciousness, so I thought it would be interesting to try bottoming this chocolate loaf instead of topping. I've gone for a sweet and salty peanut butter mixture on the bottom, as I'm in a nutty phase as the moment and as for the loaf itself, I used cocoa powder and ground almonds to ensure a moist, fudgy texture.

Prep time: 20 Minutes
Baking time: 50-60 Minutes
For the bottom
100g Peanut Butter
100g Light Muscovado Sugar
A sprinkling of Ground Sea Salt

For the loaf
175g Unsalted Butter (Unsalted)
175g Caster Sugar
3 Medium Eggs
75g Ground Almonds
1tsp Vanilla Extract
75g Plain Flour
50g Cocoa Powder
1tsp Baking Powder

Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a bowl combine the peanut butter and muscovado sugar. Sprinkle a little sea salt into the tin, then using your hands break off little pieces of the peanut mix and gently press into the base. You should have enough to just about cover the entire base. In a fresh bowl cream together the butter and the sugar, then beat in the eggs one at a time. Fold through the ground almonds and vanilla extract, then sift in the flour, cocoa powder and baking powder and mix to a smooth batter. Spoon the mixture over the top of the peanut butter mixture then bake in the centre of the oven for around 50-60 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the loaf. Remove from the oven and leave in the tin for about 20 minutes, then carefully turn out and leave to cool completely on a wire rack. Slice and enjoy. Bottoms up!

Orange Glazed Pumpkin Cake

If you have any pumpkins left over after Halloween this is a really interesting and delicious way to use them up. The cake is moist and moreish, subtly spiced and punctuated with notes of zesty fruit. It's also a doddle to make and dairy free! If you have trouble getting hold of pumpkins you can use butternut squash as a substitute, although I hate peeling them!

Prep time: 20 Mins
Baking time: 60 Mins
250g Plain Flour
1tsp Baking Powder
1tsp Bicarbonate of Soda
225g Light Muscovado Sugar
225ml Vegetable Oil
4 Medium Eggs
200g Dried Fruit (As nice as you can get)
400g Pumpkin Flesh (Grated)
Zest of 1 Large Orange

For the glaze
Juice of 1 Large Orange
50g Caster Sugar

So it begins! Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 23cm springform tin. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Stir through the sugar, breaking up any lumps (I use my hands for this). In a separate bowl or large jug pour in the oil. Crack in the eggs and mix it around to break them up. Pour into the dry ingredients and mix to a smooth batter. Fold through the fruit, pumpkin and zest, then pour into the tin and bake in the middle of the oven for around 60 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the cake. Remove and set aside for around 15 minutes.

In a small saucepan bring the orange juice and sugar to the boil. Let it bubble away for about 5-10 minutes, skimming off any white residue that raises to the surface. When it's syrupy remove from the heat. Carefully remove the cake from the tin and place on a wire rack. Brush over the orange syrup and leave to cool completely. Slice and serve! Boom!

What I've been baking - October 2012

Here's a selection of what I've been baking, making and eating this month. All questions and comments welcome!

Lemon and Thyme Crunchy Dunkers

I won't lie, I wanted to use up the lemon and thyme I had left over from the loaf I made earlier this week, so came up with this quick and easy biscuit recipe. I think the thyme adds a subtle complexity, which elevates the biscuits to being both scrumptious and sophisticated but as with the last one, you can leave the thyme out if you wanted a more conventional lemony hit!

Prep time: 15 Minutes
Baking time: 14 Minutes
50g Unsalted Butter (Softened)
150g Plain Flour
100g Caster Sugar
1 Medium Egg Yolk
The juice of 1 Lemon

For the thyme sugar
1tsp fresh Thyme Leaves
Zest of 1 lemon
2 Dessert spoons of caster sugar

Preheat the oven to 180C/350F/Gas 4 and line a large baking sheet with baking paper. In a large bowl rub the butter into the sugar, until it's like breadcrumbs. With a wooden spoon stir through the sugar, followed by the egg yolk and lemon juice. Get you hands in there and bring the mixture together to a smooth firm dough.

Transfer the dough to a lightly floured surface and roll out to about 5mm thick. Using a cutter of around 4-5cm in diameter cut out into small biscuit shapes and lay out on the baking paper, evenly spaced. You may need to re-roll the dough, there should be enough for at least 16-20 little biscuits. Place the tray into the centre of the oven for around 14 minutes, until evenly light golden on top. Remove from the oven when you're happy they are cooked, then leave on the tray for 15 minutes. Peel the biscuits off of the paper and transfer to a wire rack until completely cool.

Bash the thyme leaves together with the lemon zest with with sugar, until green and fragrant. Then sprinkle over the cooked and cooled biscuits. Arrange artistically on a plate and deliver to your beautiful guests!

Gluten Free Lemon and Thyme Loaf

This one was inspired by my homeboy Nigel Slater. I think the thyme adds a beautifully unusual fragrance, but if you wanted to go for a turbo lemony version, then just replace the thyme with some more lemon zest! My advice though would be to give it a go with the thyme in first, then get your friends to try and guess what the mystery flavour is!

Prep time: 20 Mins
Baking time: 50 Mins
175g Unsalted Butter (Softened)
175g Caster Sugar
2 Large Eggs
Zest of 2 Lemons
2tsp Fresh Thyme Leaves
200g Ground Almonds
1tsp Baking Powder

For the icing
Juice of 3 Lemons
Around 1.5tbsp Icing Sugar
2 Pinches of Fresh Thyme Leaves
Zest of 1 Lemon
 
You all know the drill! Preheat the oven to 180C/350F/Gas 4, grease a 20cm loaf tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir in the zest and thyme leaves, then fold through the ground almonds with the baking powder. Spoon into your prepared tin and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the loaf. When you're happy it's cooked remove from the oven, leave in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.

When the cake is cool you can prepare the icing. Pour the icing sugar into a bowl then sift in the icing sugar. Stir around until combined. The consistency should be relatively loose, just coating the back of a spoon, but if you want it a bit thicker then add some more icing sugar. Spoon all over the cooled sponge then sprinkle over the thyme leaves and lemon zest. Let the icing set then it's thyme, err I mean time to eat it!

White Chocolate and Almond Biscuits

These biscuits are perfect for when you need something delicious quickly and despite the simplicity of the method, they are surprisingly sophisticated in both flavour and texture. Sweet and fragrant, yet nutty and biscuity they are as impressive as they are gratifying. You should get about 10 biscuits out of the mixture, but as you'll see below it's a really easy one to scale up if you need more!

Prep time: 10 Minutes
Baking time: 14-15 Minutes
100g Butter (Softened)
150g Caster Sugar
1 Medium Egg Yolk
1/2tsp Vanilla Extract
100g Ground Almonds
100g Plain Flour
100g White Chocolate (Roughly Chopped)

Ready...steady...go! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large bowl cream together the butter and sugar then beat in the egg yolk with the vanilla extract. Mix in the ground almonds, then sift in the flour and do the same. Throw in the white chocolate, then using your hands bring the mixture together to a dough. Break off a piece of the dough and roll into a ball, about the size of a golf ball. Flatten the ball down to a thick round shape between your hands and place on the tray. Repeat for the other balls, leaving them well spaced apart as they will spread slightly during baking, then place in the centre of the oven for 14-15 minutes. When the biscuits are golden brown on top remove from the oven and leave on the paper for 15 minutes, then peel off and leave to cool completely on a wire rack. Done!

Flapchacks

I picked myself a lovely new large shallow baking tray this week so couldn't wait to give it a christen with these bad boys. Syrupy and buttery, yet still biscuity on top, the 'ch' could stand for cheeky, but actually reflects the chocolate hidden within the flapjacks. I've actually just finished one whilst writing the recipe up! Ok I admit, I had three...

Prep time: 20 Mins
Baking time: 20-25 Mins
200g Unsalted Butter (Cut into cubes)
100g Light Muscovado Sugar
100g Golden Syrup
1tsp Vanilla Extract
400g Jumbo Rolled Oats
100g Dark Chocolate (Finely chopped)
100g White Chocolate (Finely chopped)

Flapjacks are so easy! Start by preheating the oven to 180C/350F/Gas 4. Grease a large shallow baking tray (About 38cm wide) and line with baking paper. In a large saucepan gently melt together the butter, sugar, syrup and vanilla. When it's nicely melted and caramelly, remove from the heat and stir through the oats and both chocolates. The chocolate should start to melt into the mixture which is exactly what you want! Spoon the mixture into the prepared tray and press down evenly to the edges. Place in the centre of the oven for around 20-25 minutes, until golden brown on top, then remove and leave to cool in the tin. When the flapjacks are cool, remove from the tin, peel off the paper and slice into squares. You're all finished, so time to reward yourself with one!

Pear and Almond Upside Down Cake

Wow, what a week! There's been no end of stresses at the Châteaux Boulanger this week, so it was a great relief to be able to bake this beauty. It's a real sweet treat, with caramelly pears topping a moist sponge and is delicately flavoured with both almonds and vanilla. Just a sliver will be enough to send most into throes of cakey ecstasy, but after the week I've had I'll be hoovering up a slab!

Prep time: 20 Minutes
Baking time: 40-45 Minutes
For the topping
100g Unsalted Butter (Softened)
150g Light Muscovado Sugar
1tsp Vanilla Extract
1tbsp Golden Syrup

For the sponge
150g Unsalted Butter (Softened)
100g Light Muscovado Sugar
50g Caster Sugar
2 Medium Eggs
1/2tsp Almond Extract
100g Ground Almonds
75g Plain Flour
1/2tsp Baking Powder

3 Good sized Pears (Ripe)

Caramelly topping first! Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. I cut the paper to be slightly bigger than the base itself so it overlaps by a few mm, as I think it helps prevent any juicy leakage. In a bowl cream together the butter and sugar, then stir through the vanilla extract and golden syrup. Blob the mixture onto the bottom of the tray and spread it gently towards the edges.

For the sponge, in a fresh bowl cream together the butter and both sugars, then beat in the eggs with the almond extract. Fold through the ground almonds, then sift in the flour with the baking powder and mix it all together to a smooth batter. Set to one side whilst you prepare the pears.

Peel and core the pears, then slice thinly. Arrange on top of the caramel base, layering and overlapping as you go. Spoon the sponge mixture on top of the pears and very gently smooth it around. Place in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. Remove from the oven, leave in the tin for 15 minutes, then gently remove from the tin and place on a wire rack to cool completely. You should probably set a plate under the wire rack to catch any dripping syrup. All finished!

Peanut Butter and Chocolate muffins

I've had a real hankering for peanut butter this week and these have more than satisfied my craving. The toasty nuttiness of the muffin is highlighted beautifully by a bittersweet dark chocolate topping. I've also used ground almonds in the mixture, which not only gives the muffins a lovely moist texture, but means they keep really well. Although I doubt they will last that long!

Prep time: 15 Minutes
Baking time: 30 Minutes
100g Unsalted Butter (Softened)
200g Smooth Peanut Butter
200g Light Muscovado Sugar
3 Medium Eggs
1tsp Vanilla Extract
100g Ground Almonds
1tsp Baking Powder
100g Plain Flour
50g Dark Chocolate (Finely chopped)

Preheat the oven to 170C/325F/Gas 3 and line a muffin tray with 10 large cases. Cream the sugar into both of the butters, then beat in the eggs with the vanilla extract one at a time. Fold through the ground almonds, then sift in the baking powder with the flour and mix together until combined. Spoon evenly into each of the muffin cases. Sprinkle a little chopped chocolate onto each, then with the point of a knife just prod down any chunks into the mixture. Bake in the centre of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the middle of one of the muffins, then remove. Leave in the tin for about 15 minutes, then remove each muffin from the tray and leave to cool completely on a wire rack. Eat them all up!

Cream Cheese Choco Fudge Bombs

Each of these rich and fudgy chocolate sponges are studded with even more chocolate then enveloped in a symphony of cream cheese and vanilla. The result is utter filth; extravagant, exorbitant and certainly x-rated. They are definitely the most guilty of pleasures, but as scandalous as they may be you should feel no shame. You've worked all week and deserve to be spoilt, so indulge and enjoy!

Prep time: 20 Minutes
Baking time: 20-25 Minutes
150g Unsalted Butter (Softened)
200g Caster Sugar
3 Medium Eggs
1/2tsp Baking Powder
75g Cocoa Powder
75g Plain Flour
100g Chocolate Chips (Dark or White)

For the cream cheese mixture
150g Cream Cheese
60g Caster Sugar
1 Medium Egg
1tsp Vanilla Extract

Let the fun begin! Preheat the oven to 190C/375F/Gas 5 and line a muffin tray with cases (10 should be enough). In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the baking powder, cocoa powder and flour, then mix until you are left with a smooth, thick batter. Fold through the chocolate chips, then spoon an even amount of the mixture into each of the paper cases.

In a fresh bowl mix together the cream cheese and the sugar. Beat in the egg with the vanilla until combined. It'll be quite loose but that's absolutely fine. Spoon over about two dessert spoons of the mixture into each of the batter filled cases, then place in the centre of the oven to bake for around 20-25 minutes, until a metal skewer comes out slightly sticky and crumby when inserted into the middle of one of the cakes. When they are done remove from the oven and leave in the muffin tray for about ten minutes. They should now be cool enough to handle, so remove each cake from the tin and leave to cool completely on a wire rack, if you can wait that long!

Dead Man's Arm

Most of you probably know this one as jam roly-poly, but I love its more macabre moniker. So-called not only because of it's look, but also as it used to be steamed in an old shirt sleeve, this jammy suet sponge is one of those proper old school puddings that really hits the spot this time of year. You can use whatever jam you prefer, but a good quality or home made one, bejewelled with fruit will make a massive difference and although I've used vanilla to flavour, there's plenty of room for experimentation. I'm going to try a little citrus zest next time!

Prep time: 20 Minutes
Baking time: 60 Minutes
50g Unsalted Butter (Cold, in small cubes)
220g Self Raising Flour
50g Light Muscovado Sugar
50g Shredded Suet
1 Medium Egg Yolk
100ml Milk
1tsp Vanilla Extract
1 Jar of decent Jam

Lay out a sheet of foil on a clean surface, about 30x40cm. You can use two sheets if it makes it easier. Lay a sheet of greaseproof paper on top, the same size and grease it. Right, boring bit done, so on to the pudding!

Preheat the oven to 180C/350F/Gas 4. In a large bowl rub the butter into the flour until it resembles breadcrumbs. Tip in the sugar and suet and do the same, rubbing any lumps out of the sugar. Tip in the egg yolk, milk and vanilla, then mix together with a wooden spoon until it comes together to a dough. Transfer the dough to a floured surface, dust a little more flour on top and roll out to a square, just under 30x30cm. Spread jam evenly all over the dough, leaving a border around the edge of about 2cm. Roll up into a big sausage and squash the ends down to seal, then carefully transfer onto your greased baking paper. Wrap the sausage up tightly.

On a low shelf of the oven place a roasting tin of just boiled water. On the bars directly above lay the sausage and bake for 60 minutes, until it's firm to the touch. Remove and leave for 5 minutes to cool, then unwrap and slice thickly. Serve hot with custard, cream or ice cream!

Chocolate Cookies

It's been a bit of a busy week at the Châteaux Boulanger, so I needed something easy to make to get me through to today. I'm not sure if I've posted this recipe before, but it's definitely worth repeating as it's a great one. These chocolatey cookies are soft and chewy, but with a slight biscuitiness that makes them ideal for both nibbling and dunking. It's also really easy to scale up if you need a big batch, or if like me you mysteriously run out quicker than expected! 

Prep time: 10 Minutes
Baking time: 14-16 Minutes (Plus some time to chill)
115g Unsalted Butter (Softened)
200g Caster Sugar
1 Medium Egg (Beaten)
1tsp Vanilla Extract
150g Baking Powder
25g Cocoa Powder
1/2tsp Baking Powder

So you should all know the score by now! Cream the butter into the sugar and beat in the egg with the vanilla extract. Sift in the plain flour with the baking powder and cocoa then mix together to a stiff batter. This will be a bit of a slog but keep at it! Spoon the mixture onto some cling film, wrap up and place in the fridge for an hour to firm up. It'll also keep overnight if you want to make in advance.

Preheat the oven to 180C/350F/Gas 4 and line 2 large flat baking sheets with baking paper. Remove the firm cookie dough from the oven, break off some of it and roll into a ball, slightly larger than a golf ball. Repeat for the rest of the dough and place on the trays, evenly spaced apart. They will spread until flat during baking so make sure you leave a decent gap between each ball. Place in the centre of the oven for about 14-16 minutes, until spread and starting to crack on the surface. Remove from the oven and leave to cool on the trays for about 20 minutes, then carefully peel from the paper and leave to cool completely on a wire rack. Finished!

Chocolate Banana Bread

Banana bread is a great way to use up bananas and adding a bit of cocoa makes it even better! Try to use very ripe bananas if you can, ideally nearly overripe. This gives them a really heady redolence that infuses beautifully into the moist sponge. You can eat this one on it's own if you want, but personally I think it's much better spread with something indulgent, such as peanut butter or home made jam. You can also throw a handful of chocolate chips into the mix before baking if you are feeling particularly mischievous!

Prep time: 15 Minutes
Baking time: 50-60 Minutes
225g Plain Flour
25g Cocoa Powder
75g Light Muscovado Sugar
1tsp Baking Powder
1tsp Bicarbonate of Soda
100g Unsalted Butter (Melted and cooled)
1tsp Vanilla Extract
1 Medium Egg (Beaten)
100g Golden Syrup
2 Ripe Bananas (Mashed)

Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a large bowl mix together the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Pour in the butter, vanilla, egg and golden syrup and give the lot a vigorous mix until it comes together to a smooth batter. It'll still be relatively thick but fear not! Mix in the mashed bananas, which will loosen the batter then spoon into your prepared tin. Bake into the centre of the oven for 50-60 minutes, until a metal skewer comes out clean when inserted into the centre of the bread. Remove from the oven and leave to cool for 20 minutes, then turn out onto a wire rack. Cold or warm, how you serve it is up to you!

What I've been baking - September 2012

Here's what I've been baking and making this month. If you have any questions or want the recipes you know where I am!