Bakewell Battenberg

How much can you truly know about yourself, until you’ve been pushed?

We enjoy a largely uncomplicated relationship you and I and as of yet our perambulation through the baking wonderland has been for the most part free from peril. However a little danger now and again is no bad thing and I believe you are more than ready for an altogether more exacting test. The baking of this Bakewell Battenberg is alone relatively untroublesome, but the challenge lies in its final construction. Delicacy, patience and a steady hand and all are key to success with this recipe, but with a little focus I have no doubt you will avoid any potential calamities and prevail spectacularly.

Prep time: 20Mins + 30Mins Assembly

Baking time: 40-45Mins

175g Unsalted Butter (Softened)

175g Caster Sugar

2 Large Eggs

1tsp Vanilla Extract

1tsp Almond Extract

100g Ground Almonds

100g Plain Flour

1tsp Baking Powder

400g Marzipan

300g (Around 1 Jar) of Raspberry Jam

Steel yourself, as we are about to begin. Preheat the oven to 180C/350F/Gas 4, grease a 30cm loaf tin and line the base with baking paper. In a large bowl cream together the butter and the sugar, then beat in the eggs one at a time along with the vanilla and almond extracts. Fold through the ground almonds, then sift in the flour with the baking powder and mix until combined. Spoon into your prepared tin, even the mixture out to edges and bake in the centre of the oven for around 40-45 minutes, until golden brown and a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove from the oven, leave in the tin for 20 minutes, then remove and leave until cool on a wire rack.

When the sponge is cool the fun can really begin. Trim the brown edges from the cooled sponge, then cut lengthways into four equal long slices. The sponge will be very delicate, so do this (and everything to follow) with care. Heat the jam in a saucepan until loose then pass through a sieve or strainer to remove any lumps and pips. On a clean dry surface place one of the long sponge slices and spread the top and sides with the warm jam. I used the back of a teaspoon for this task as I feared a brush would damage the sponge. Place another slice alongside and press gently together. Cover the remaining exposed sides with more jam. Place another slice on top of the first and repeat, then finally do the same with the last slice, so you are left with four sponge slices, sandwiched into the traditional battenberg shape.

You can obtain ready rolled marzipan but if you are unable to locate any then roll the marzipan out on a surface lightly dusted with icing sugar. The marzipan should be rolled to about a 35-40cm square, which should be more than adequate. Very carefully lift the sandwiched sponges over to the marzipan, upturn (so the jammy top is now on the bottom) and place on the marzipan. Brush the top with a final coating of jam then wrap entirely in the marzipan, pressing each side firmly to secure, trimming off any excess marzipan. You can slice immediately, however I find you achieve a better finish leaving the cake in a cool place for an hour prior to serving. Take a long deep breath and relax, you are finished.

What I've been baking - April 2013

Here's a little taster of what I've been baking and making recently. I love to reading your comments and questions, so if you have any let me know!

Pistachio and Rhubarb Upside Down Cake

Pistachios possess a delicate yet distinctive flavour and pair wonderfully with a variety of ingredients. I absolutely adore marrying them with the bewitchingly barbed punch of tart rhubarb and the faint perfume of orange blossom water, as I have done in this straightforward recipe. The result is a enchantingly unusual cake, exotic and enticing yet comforting and satisfying. Both the flavour and colour of the finished cake will vary relatively dramatically depending on the rhubarb you use, so have fun experimenting with different varieties.

Prep time: 20 Mins
Baking time: 50 Mins
350g Rhubarb
3tbsp Caster Sugar

175g Unsalted Butter (Softened)
175g Caster Sugar
2 Large Eggs
1.5tsp Orange Blossom Water
150g Ground Pistachio Nuts
50g Plain Flour
1tsp Baking Powder

The first task is to prepare the rhubarb. Chop the rhubarb into pieces, about 2cm in size and place in bowl. Sprinkle over the 3tbsp of sugar, stir around to coat each piece and leave to one side to macerate for 5-10 minutes whilst you proceed with the cake batter.

Preheat the oven to 180C/350F/Gas 4, grease a 21cm square baking tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time along with the orange blossom water. Fold through the ground pistachio nuts, then sift in the flour with the baking powder and mix together to a smooth batter.

By this time the rhubarb will have started to release its juices, so give the pieces a final stir. Arrange them as tightly as you can in the base of the tin as any gaps will grow during baking. Lightly brush over any of the sugary steeping syrup that may have collected in the bottom of the bowl. Spoon over the prepared cake batter and gently spread the to edges, taking care not to disturb the rhubarb. Place in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake, then remove from the oven and leave in the tin for 15 minutes, before turning out onto a wire rack until completely cool. And that's the cake done. I personally believe this cake is best enjoyed in the late afternoon sun, with your cares put to one side for a moment of deserved indulgence.

Roasted Nut Cake with Chocolate Fudge Icing

Does flour fill you with foreboding, wheat unnerve you and gluten give you the willies? Well step right up folks and put some ardour in your larder with this vitalising, energising, dynamising flour free roasted nut cake. Rich in toasted nuts and now with the added power of chocolate, this remedying restorative is being made available just for you with this limited time only offer. So if you simply cannot tolerate gluten, or just have need of glorious gratification then treat yourself with one today (while stocks last).

Prep time: 30 Mins
Baking time: 50 Mins
100g Blanched Hazelnuts (Roasted)
100g Shelled Pistachios (Roasted)
100g Ground Almonds
1tsp Baking Powder
175g Light Muscovado Sugar
4 Large Eggs
1tsp Vanilla Extract

For the Chocolate Fudge Icing
100g Dark Chocolate (Broken into squares)
50g Unsalted Butter
1/2tbsp Golden Syrup

Before we begin, a brief note about my nuts. To roast the hazelnuts and pistachios, just spread them whole onto a baking tray lined with baking paper and place in the centre of a medium oven until golden, shaking the tray occasionally to ensure an even colouring. Once they are roasted, just leave on the tray until cool, then they are ready to use.

Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed tin and line the base with baking paper. Grind 50g of the roasted hazelnuts and 50g of the roasted pistachios as fine as you can (I do this in a mini chopper) and roughly chop the other 50g of each. Mix the ground and chopped nuts together with the ground almonds, baking powder and sugar, then set to one side.

In a large bowl whisk the eggs with the vanilla extract until pale and frothy. Tip in the dry ingredients and fold through until evenly combined, then pour into your prepared tin. Bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake, then leave to cool for 30 minutes in the tin before carefully turning out and leaving to cool completely on a wire rack.

When the cake is cool you can place on the the serving plate and get started on the icing. Place the chocolate, butter and syrup in a bowl sitting over a pan of simmering water (also known as a bain-marie) and stir together until melted and smooth. Spoon the icing over the cake and spread gently with the back of a spoon until it cascades over the edges. Leave to set then slice and serve. Your work here is done.

Date and Walnut Bread

A good loaf feeds more than just ones appetite, it nourishes the soul and strengthens the spirit. This date and walnut bread is satisfying, versatile and so much fun to make, with all sorts of mixing, kneading and chopping action going on. I tend to make this as one majestically massive beast, but you can divide into smaller loaves or even individual rolls if you'd prefer. You only need to adjust your cooking time to meet your requirements.

Prep time: 25 Mins (Plus proving time)

Baking time: 25 Mins

12g Fresh Yeast

1/2tsp Caster Sugar

215ml Tepid Water

200g Strong White Bread Flour

100g Wholemeal Bread Flour

1/2tsp Salt

50g Walnuts (Roughly Chopped)

50g Dates (Roughly Chopped)

Let's begin. Crumble the fresh yeast into a large bowl along with the the sugar, then pour in the water and stir around with a little whisk or fork until the yeast has dissolved. Tip in both flours, as well as the salt walnuts and dates, then mix together with a wooden spoon until just coming together. Tip out onto a clean dry surface that has been lightly dusted with flour. I don't usually dust my surface at all, but I tend to find wholemeal flour can be a little sticky to work with initially. Knead the dough by stretching one end away from your body, folding it back on itself, turning by a quarter and repeating. Do this for about 8-10 minutes, until the dough has become smooth and elastic, then dust all over with flour and return to your bowl. Cover with a damp tea towel and leave in a warm place to prove for 90 minutes.

When the dough has risen to about double in size, coax it from the bowl and return to a clean, dry, floured surface. Give the dough a brief knead to knock the air out. I do this by thinking of the dough as a clock face and pulling each hour towards the middle (so 12 times) and pressing town. Shape the dough into a large fat sausage, pinch each end in to taper and score the top diagonally several times with a sharp knife. Dust the top with a little more flour then leave on your floured surface, covered with your damp tea towel for a further 30 minutes.

Preheat the oven to 220C/425F/Gas 7 and lightly grease a large flat baking tray with olive or vegetable oil. You can dust with flour if you don't want to use oil, but I find occasionally this can lead to an excessively floury bottom (and we all know how bothersome that can be). In the bottom of the oven place a tray filled with a little water from the boiled kettle. This will create steam during baking and lead to an improved crust. Carefully transfer your risen bread to the greased tray and bake in the centre of the oven for around 25-30 minutes, until the loaf is dark brown and sounds hollow when tapped. When you are happy it is baked remove from the oven and your work is complete. Congratulations.

Pear and Amaretto Cake

One of the (many) beauties of home baking is the sheer abundance of treats, titillations and delectations that are attainable with but a minimal of exertion. Whatever your desire, but it rich and luxurious or inspiriting and sustaining it can be fulfilled inexpensively and without difficulty. This Pear and Amaretto cake may be simple in its conception, but is wholly more sophisticated in both flavour and texture, with soft saporous plums and just the merest tickle of amaretto. It is a delightful classic cafe style cake, by which I mean it is sweet, satisfying and perfect with a cup of tea or coffee.

Prep time: 20 Mins
Baking time: 60 Mins
200g Unsalted Butter (Softened)
200g Light Soft Brown Sugar
3 Large Eggs
100g Ground Almonds
1.5tbsp Amaretto
125g Plain Flour
1tsp Baking Powder
3 Ripe Dessert Pears
50g Flaked Almonds    

For regular readers how we begin should come as no surprise. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed cake tin and line the base with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Fold through the ground almonds, then pour in the amaretto and do the same. Sift in the flour along with the baking powder and mix together to a smooth batter. Set to one side whilst your prepare the pears.

Peel and core the three pears, then slice thinly. Spread about a third of the cake mixture thinly over the base of the tin, the spread half of the chopped pears on top. Spoon another third of the cake mixture on top of the pears and again even out to the edges as best you can. It doesn't matter if some of the pears shift, in fact this is a good thing. Lay the other half of the sliced pears on top again, then spread the final third of the cake mixture on top, working it to the edges. It may look a little untidy but do not fret, it will even out in the oven. Scatter over the flaked almonds and bake in the centre of the oven for around 60 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the deep golden cake. When you are happy it is cooked remove, leave in the tin for 20 minutes, then carefully turn out and leave to cool on a wire rack. Find a quite moment, slice, serve and relax. You have earned your treat. 

Orange and Hazelnut Blondies

Blondie is trouble and she knows it, hardbaked and loaded with sin. She will have you believe she is good, virtuous even, with talk of biscuity toasted hazelnuts and sweet orange zest. But Blondie is not good, Blondie is very very bad. She will tease you with her honeyed fragrance, bewitch you with her sumptuously soft texture, then corrupt you entirely with her wanton decadence. You can try to resist, many have, but once you feel her caramel caress on your lips, you will never be the same again…

Prep time: 20 Mins

Baking time: 55-60 Mins

150g Unsalted Butter

200g White Chocolate (100g Broken into squares, 100g Roughly Chopped)

175g Light Muscovado Sugar

200g Ground Almonds

1tsp Baking Powder

100g Toasted Hazelnuts (Chopped)

Zest of 1 Orange

3 Large Eggs (Beaten)

Preheat the oven to 170C/325F/Gas 3, grease a 21cm square tin and line with baking paper. Melt together the butter and 100g of white chocolate (broken into squares) over a bain-marie or (carefully) in the microwave, then set to one side to cool for five minutes.

In a large bowl mix together the sugar, almonds and baking powder, along with the chopped hazelnuts, orange zest and 100g of chopped white chocolate. Pour in the melted butter and chocolate, fold through until combined, then do the same with the beaten eggs. Pour the mixture into your prepared tin and bake in the centre of the oven for 55-60 minutes, until golden on top and a metal skewer can be cleanly removed when inserted into the middle of the sponge. When you are happy it is baked, remove from the oven and leave to cool for 45 minutes in the tin.

Once it has cooled until warn, remove the sponge from the tin and leave to cool completely on a wire rack. To serve, slice with a sharp knife into individual blondies. Time to leave your conscience at the door, as they are ready to be shamelessly enjoyed.

Chocolate, Candied Orange and Brazil Nut Cookies

Crisp, crunchy and crumbly I hold a deep fondness for biscuits, particularly with a cup of (leaf) tea. However, as faithful as I try to be I find myself powerless to resist the seductive allure of a sweetly sumptuous, yielding cookie. In this recipe I have used tangy candied orange, bitter dark chocolate and creamy Brazil nuts which all bounce off each other brazilliantly (I'm sorry I couldn't resist), building to a rapturous cookie crescendo of flavours and textures. I refuse to be so brazen as to proclaim any of my recipes to be "the best" or "the ultimate", but these are without doubt amongst the most pleasing and gratifying things I have ever baked. I implore you to try them for yourself.

Prep time: 20 Mins (Plus some chilling time)
Baking time: 15 Mins
100g Dark Chocolate (Broken into squares)
100g Candied Orange Peel (Chopped)
120g Unsalted Butter (Softened)
115g Light Muscovado Sugar
75g Caster Sugar
1 Large Egg
1tsp Vanilla Extract
150g Plain Flour
1/2tsp Baking Powder
1/4tsp Salt
100g Brazil Nuts (Roughly chopped)

The first task is to envelop the candied peel in smooth, luscious chocolate. Melt the dark chocolate over a bain-marie or in the microwave, then add the candied peel. Stir the peel around to coat, then spoon out onto a flat tray lined with baking paper and spread out evenly, separating any clusters of peel that may have formed. Place into the fridge to chill for an hour until set, then remove, peel from the paper and break up into a small bowl, along with any excess chocolate shards.

Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper. In a large mixing bowl cream together the butter and both of the sugars, then beat in the large egg along with the vanilla extract. Mix in the flour, baking powder and salt, then fold through the chopped brazil nuts, candied peel and chocolate shards. There's no need to chill the mixture prior to baking, so just take a dollop, slightly larger than a tablespoon and place on the baking paper evenly spaced apart, as they will spread during baking. To be safe I bake them in batches of five (as I can only trust the temperature of one shelf of my old oven), one in each corner and one in the middle. Place in the centre of the oven for around 15 minutes until light golden and just darkening at the edges. Carefully slide the paper off of the tray onto a wire rack, then repeat the baking process for the rest of the mixture. You should be rewarded with 14-15 of the most delicious cookies. When the cookies have cooled for around 30 minutes, gently peel them from the paper and they are ready to greedily scoff at your leisure.

Beetroot, Carrot and Olive Oil Cake with Lemon Butter Icing

When on a baking adventure, one should always be wary of straying too far from the beaten path. Familiar ingredients such as butter, fruits and chocolate are known as classics for a reason and are key components in some of the most familiar cakes and bakes. However occasional forays into the baking hinterland should be encouraged, as some of the most interesting and exciting eating experiences are available only to those brave enough to venture boldly into the unknown. This cake is a prime example, using raw beetroot, olive oil and a lemony butter icing. The result is a light yet moist sponge, with an earthy, mildly fruity flavour and vibrant crimson colour. The lemon butter icing is a splendidly citrussy final adornment, but if you wanted to make the cake completely dairy free you can just replace the butter itself with more lemon juice.

Prep time: 20 Mins
Baking time: 50 Mins
210g Light Muscovado Sugar
210g Plain Flour
1tsp Baking Powder
1tsp Ground Ginger
1tsp Ground Cinnamon
1/2tsp Ground Nutmeg
200ml Olive Oil (A light inexpensive one)
3 Large Eggs (Beaten)
100g Walnuts (Thoroughly Chopped)
250g Grated Raw Beetroot
250g Grated Raw Carrot

For the butter icing
100g Unsalted Butter (Softened)
200g Icing Sugar (Sifted)
The juice of 1 Unwaxed Lemon
The zest of 2 Unwaxed Lemons

Prepare yourself accordingly as we are about to begin! Preheat the oven to 180C/350F/Gas 4, grease a 23cm round springform tin and line the base with baking paper. In a large bowl mix together the sugar, flour and baking powder, along with the ginger, cinnamon and nutmeg. Pour in the olive oil and beaten eggs, then mix together to a smooth batter. Fold through the walnuts followed by the grated beetroot and carrot, then spoon into the prepared tin. Bake in the centre of the oven for around 50 minutes until a metal skewer can be cleanly removed when inserted into the middle of the cake, then remove and leave in the tin for 15 minutes. After the cake has cooled slightly in the tin carefully remove, peeling the paper from the base and leave to cool completely on a wire rack.

When the cake is cool you can prepare the icing. Cream together the butter, icing sugar and lemon juice until smooth, then spread on top of the cool cake. Scatter over the lemon zest and the cake is finished. Huzzah!

Hot Chocolate Fondant

The life of a baking raconteur is one of not only delight and of merriment but also of expectation, so for that reason it is always wise to possess a handful of recipes that can be both prepared and baked at short notice. The luxuriously seductive chocolate fondant has the reputation for being quite the botheration, but in reality is one of the most elementary delectations I have in my armoury. It can be created in its entirety within thirty minutes, so is perfect for those odd occasions when one is greeted with unanticipated guest and is guaranteed to impress, be they associates, acquaintances or admirers. I baked a pair myself only this weekend, but for whom I shall leave unrevealed. After all, a gentleman never tells...

Prep time: 10 Mins
Baking time: 14 Mins
200g Dark Chocolate (70% Cocoa ideally)
200g Unsalted Butter
3tsp Cocoa Powder
200g Light Muscovado Sugar
4tbsp Plain Flour
1tsp Baking Powder
4 Large Eggs (Beaten)
1tsp Vanilla Extract

Preheat the oven to 200C/400F/Gas 6. Melt together the chocolate and butter until smooth and silky, which can be done over a bain-marie or on medium in the microwave if you are confident in your timings. Whilst the chocolate and butter are melting grease six 7.5cm dariole/pudding moulds or ramekins. Sprinkle half a teaspoon of cocoa powder into each, then tip to one side and rotate the mould, so the cocoa sticks to the inside of greased mould, all the way to the top.

When the chocolate has melted the rest could not be more simple. In a large bowl mix together the sugar, plain flour and baking powder, then add the eggs with the vanilla and beat until evenly combined. Pour in the melted chocolate/butter and mix to a smooth batter, then carefully spoon the mixture into each prepared mould, about two thirds full. Place the filled moulds on a flat baking tray and bake in the centre of the oven for around 14 minutes, until the tops have set, then remove and leave for 2 minutes.

Run a small flat bladed knife (such as a butter knife) around the inside of each mould, then turn each fondant out onto a plate or dish. Serve with cold cream or vanilla ice cream. This combination of flavours, textures and temperatures is one of the great pudding pleasures, so I beseech you, proceed without fear and try it for yourself!