It's always delightful to present your loved ones with a box of chocolate truffles, but that's not to say you have to buy them. Making your own chocolate truffles is not only very easy, but relatively inexpensive compared with the boxed versions available to purchase. They are also of course almost irresistibly delicious and surprisingly flexible when it comes to flavours and coverings. Although I've kept mine simple, you could flavour with vanilla, orange or even a dash of booze and cover with anything from crushed pistachios to sea salt.
Although this recipe is straightforward there are a few points worth noting. The chocolate is the star of the show here, so it is definitely worth investing a pound or two extra in high quality bars. You will definitely notice the difference. Also, take care when heating the cream that you don't leave the heat up too high or you may find it scorches on the bottom of the pan. Finally (I only mention this as it has happened to me more than once) if you find the chocolate splits then just add a splash of cold water and whisk with vigour. You should find the mixture comes back to being smooth again after a minute or so of whisking.
Prep time: 20 Mins (Plus chilling time)
Baking time: No baking this time!
110ml Double Cream
200g Dark Chocolate (Cut into tiny cubes, like gravel)
15g Unsalted Butter (Cut into a small cubes)
1-2tbsp Cocoa Powder
Ready... steady... go! Add the cream to a small saucepan and slowly bring up to a simmer. At the same time add the dark chocolate and butter to a large heatproof bowl. Once the cream is just simmering, remove from the heat, leave for 30 seconds then pour over the chopped chocolate. Leave for a minute or two to melt, then stir together until smooth and glossy. Place the bowl in the refrigerator for around 1 hour to chill, then bring back out.
Tear off a sheet of baking parchment and place on a large plate, then on a separate plate dust over the cocoa powder. Take a small amount of the truffle mixture, shape (I don't tend to shape too much as I like them to look rather rustic) then roll in the cocoa powder. Place on the baking parchment and repeat for the rest of the mixture. Cover the cocoa dusted truffles and return to the fridge for another hour or so to finish setting and they are ready to box up and present to your friends and family. Lucky them!
Monday, 29 December 2014
Wednesday, 24 December 2014
My Baking Adventures - November/December 2014
Here's a little peek at just some of my recent baking adventures. Many of the recipes are on the blog, but if you have any questions of comments you know where to find me...
Thursday, 18 December 2014
Festive Cake Truffles with Brandy Buttercream
So here's a fun recipe that combines many of the familiar festive flavours in a lovely little bitesized package. A delicately spiced sponge is broken into crumbs, before being mixed with a really rather naughty brandy buttercream. Each is then shaped into a cakey truffle ball and finished with a paper thin layer of marzipan (one of my favourites by the way), to create a moreish mouthful that's perfectly suited to the party season. So to the kitchen with you fellow cake crusader, for it is time to bake once more.
Prep time: 30 Mins (Plus some cooling time)
Baking time: 30 Mins
150g Unsalted Butter (Softened)
150g Light Muscovado Sugar
2 Large Eggs
1tsp Orange Extract
1tsp Lemon Extract
1tsp Vanilla Extract
160g Plain Flour (Sifted)
1tsp Baking Powder
1tsp Mixed Spice
For the buttercream
50g Unsalted Butter (Softened)
100g Icing Sugar (Sifted)
A splash of Brandy
100g Marzipan
2tsp Apricot Jam
Preheat the oven to 180C/350F/Gas 4, grease a 20cm loose bottomed sandwich 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. Add the extracts, along with the flour, baking powder and spice then mix to a smooth consistent batter. Spoon into your prepared tin, even gently to the edges, then 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 the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully turn out and leave to cool completely on a wire rack.
When the cake is cool you can prepare the buttercream. In a bowl cream together the butter and icing sugar, then mix through the brandy until smooth and glossy. In a clean, large bowl break the cooled cake down to fine crumbs. Add the buttercream and mix to combine. I find the best tool for this is your hands! Shape into balls (you should get about 20 out of the mixture) and place on a sheet of greaseproof or baking paper.
For each ball take a small amount of marzipan, roll it into a ball and press into a thin disc. Warm the apricot jam to loosen, dab a small dot onto the top of each ball, then top with the marzipan disc. Mould the disc to cover the top (so it looks like a little Christmas pudding) and leave in a cold place for an hour or two to firm up. You can decorate these further if you wish but even without embellishment they are still ruddy delicious!
Prep time: 30 Mins (Plus some cooling time)
Baking time: 30 Mins
150g Unsalted Butter (Softened)
150g Light Muscovado Sugar
2 Large Eggs
1tsp Orange Extract
1tsp Lemon Extract
1tsp Vanilla Extract
160g Plain Flour (Sifted)
1tsp Baking Powder
1tsp Mixed Spice
For the buttercream
50g Unsalted Butter (Softened)
100g Icing Sugar (Sifted)
A splash of Brandy
100g Marzipan
2tsp Apricot Jam
Preheat the oven to 180C/350F/Gas 4, grease a 20cm loose bottomed sandwich 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. Add the extracts, along with the flour, baking powder and spice then mix to a smooth consistent batter. Spoon into your prepared tin, even gently to the edges, then 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 the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully turn out and leave to cool completely on a wire rack.
When the cake is cool you can prepare the buttercream. In a bowl cream together the butter and icing sugar, then mix through the brandy until smooth and glossy. In a clean, large bowl break the cooled cake down to fine crumbs. Add the buttercream and mix to combine. I find the best tool for this is your hands! Shape into balls (you should get about 20 out of the mixture) and place on a sheet of greaseproof or baking paper.
For each ball take a small amount of marzipan, roll it into a ball and press into a thin disc. Warm the apricot jam to loosen, dab a small dot onto the top of each ball, then top with the marzipan disc. Mould the disc to cover the top (so it looks like a little Christmas pudding) and leave in a cold place for an hour or two to firm up. You can decorate these further if you wish but even without embellishment they are still ruddy delicious!
Tuesday, 9 December 2014
Gluten Free Chocolate Fudge Mouthfuls
Although nothing beats stuffing ones face with a massive slice of cake, a cheeky little mouthful now and again is always a welcome pleasure. These chocolate fudge devils are perfect with a cup of leaf tea or coffee as a naughty treat and due to their petite proportions can be enjoyed (almost) guilt free. In fact the only real complaint I ever receive when sharing with my various consorts, comrades and companions is it is near impossible to stop after just one!
Prep time: 25 Mins
Baking time: 25 Mins
80g Dark Chocolate (Broken into squares)
50g Cocoa Powder
125g Unsalted Butter (Cut into cubes)
200g Light Muscovado Sugar
100g Ground Almonds
1tsp Vanilla Extract
2 Large Eggs (Beaten)
150g White Chocolate (Chopped into little squares, a bit like gravel)
The first task is a relatively simple one. Place a small amount of water into a saucepan and bring to a light simmer. Sit a heatproof bowl over the saucepan, ensuring the water doesn't touch the base and add the dark chocolate, cocoa powder, unsalted butter and light muscovado sugar. Leave to melt together slowly, stirring occasionally until smooth and glossy, then remove from the heat and set to one side for 10 minutes to cool slightly. At the same time preheat the oven to 180C/350F/Gas 4 and line a small, rectangular baking tin (around 26x21cm) entirely with baking paper.
Add the ground almonds, vanilla extract and eggs to the chocolate mixture, then mix with enthusiasm to combine. Fold through the chopped white chocolate, then spoon into your prepared tin. Gently spread to the edges and bake in the centre of the oven for around 25 minutes, until a metal skewer comes out just a little sticky when inserted into the middle of the mixture.
When you are satisfied that the mouthfuls are baked remove from the oven and leave to cool in the tin. Once completely cool remove from the tin and slice into little squares, a few centimeters in size. Peel off the paper as you go and that's it, you're all finished.
Prep time: 25 Mins
Baking time: 25 Mins
80g Dark Chocolate (Broken into squares)
50g Cocoa Powder
125g Unsalted Butter (Cut into cubes)
200g Light Muscovado Sugar
100g Ground Almonds
1tsp Vanilla Extract
2 Large Eggs (Beaten)
150g White Chocolate (Chopped into little squares, a bit like gravel)
The first task is a relatively simple one. Place a small amount of water into a saucepan and bring to a light simmer. Sit a heatproof bowl over the saucepan, ensuring the water doesn't touch the base and add the dark chocolate, cocoa powder, unsalted butter and light muscovado sugar. Leave to melt together slowly, stirring occasionally until smooth and glossy, then remove from the heat and set to one side for 10 minutes to cool slightly. At the same time preheat the oven to 180C/350F/Gas 4 and line a small, rectangular baking tin (around 26x21cm) entirely with baking paper.
Add the ground almonds, vanilla extract and eggs to the chocolate mixture, then mix with enthusiasm to combine. Fold through the chopped white chocolate, then spoon into your prepared tin. Gently spread to the edges and bake in the centre of the oven for around 25 minutes, until a metal skewer comes out just a little sticky when inserted into the middle of the mixture.
When you are satisfied that the mouthfuls are baked remove from the oven and leave to cool in the tin. Once completely cool remove from the tin and slice into little squares, a few centimeters in size. Peel off the paper as you go and that's it, you're all finished.
Wednesday, 3 December 2014
Roasted Hazelnut and White Chocolate Coffee Cake
One of the many joys of home baking is that any recipe, however simple and however traditional affords the opportunity to experiment. Take this coffee cake for example. Now I love a good coffee cake as much as the next gentleman, but that doesn't mean there isn't room for just a little tweaking here and there. This time I've used a handful of ground roasted hazelnuts to add a lovely roasty toastiness and enriched the whole thing with finely chopped white chocolate. Ok ok, I admit the white chocolate may be entirely necessary, but in my eyes that makes it even more fundamental!
Prep time: 20 Mins
Baking time: 55-60 Mins
100g Roasted Hazelnuts
200g Unsalted Butter (Softened)
200g Golden Caster Sugar
3 Large Eggs
110g Plain Flour
1tsp Baking Powder
3tbsp Strong Black Coffee (Cooled to room temperature)
1tsp Vanilla Extract
150g White Chocolate (As finely chopped as you can)
So let us retire to the kitchen once more. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep, loose bottomed baking tin and line completely with baking paper. Grind the hazelnuts as finely as you can, but stop when they start to release their oils and become claggy. I use a mini food processor for this. Once ground set to one side whilst you prepare the rest of the mixture.
In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour and baking powder and lightly fold through. Add the coffee and vanilla, followed by the ground nuts and mix until evenly combined. Finally, throw in the white chocolate and fold through, before spooning into your prepared tin. Even to the edges, then bake in the centre of the oven for around 55-60 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove from the oven, leave in the tin for around 30 minutes, before very carefully turning out onto a wire rack. Let the cake cool completely and you are ready to serve. Lucky you!
Prep time: 20 Mins
Baking time: 55-60 Mins
100g Roasted Hazelnuts
200g Unsalted Butter (Softened)
200g Golden Caster Sugar
3 Large Eggs
110g Plain Flour
1tsp Baking Powder
3tbsp Strong Black Coffee (Cooled to room temperature)
1tsp Vanilla Extract
150g White Chocolate (As finely chopped as you can)
So let us retire to the kitchen once more. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep, loose bottomed baking tin and line completely with baking paper. Grind the hazelnuts as finely as you can, but stop when they start to release their oils and become claggy. I use a mini food processor for this. Once ground set to one side whilst you prepare the rest of the mixture.
In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the flour and baking powder and lightly fold through. Add the coffee and vanilla, followed by the ground nuts and mix until evenly combined. Finally, throw in the white chocolate and fold through, before spooning into your prepared tin. Even to the edges, then bake in the centre of the oven for around 55-60 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove from the oven, leave in the tin for around 30 minutes, before very carefully turning out onto a wire rack. Let the cake cool completely and you are ready to serve. Lucky you!
Tuesday, 25 November 2014
Tea Infused Sponge with Biscuit Buttercream
Recently I had a dream
A dream of biscuit buttercream
Which led me to a cheeky scheme
To tie it to a tea cake theme
You may think this is quite extreme
But I say no! It is supreme
Divine, sublime, of high esteem
Tea cake and biscuit buttercream!
Prep time: 20 Mins (Plus soaking and cooling time)
Baking time: 40-45 Mins
125ml Full Fat Milk
1tbsp Leaf Tea
65g Unsalted Butter (Softened)
200g Plain Flour
1tsp Baking Powder
190g Golden Caster Sugar
3 Large Eggs (Beaten)
For the biscuit buttercream
100ml Full Fat Milk
50g Digestive Biscuits (Broken)
75g Unsalted Butter (Softened)
175g Icing Sugar (Sifted)
Enough rhyming, to the kitchen! Pour the milk into a small saucepan and add the tea leaves. I use a black tea like a keemun or assam, but feel free to use whatever you prefer. Slowly heat the milk until steaming and just bubbling at the edges, then remove from the heat and let cool completely, allowing the tea leaves to slowly infuse into the hot milk.
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 bowl rub the butter into the flour and baking powder until sandy. You don't want any lumps! In a separate bowl whisk together the caster sugar and eggs, then add to the dry ingredients. Pour in the cooled milk, straining any leaves, then keep whisking until you are left with a smooth, consistent batter. Pour into you prepared tin and bake in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted in the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully remove, peeling off the paper and leave to cool completely on a wire rack.
Whilst the cake is cooling you can start on the biscuit buttercream. Pour the milk into a small saucepan, add the biscuits and place on a low heat. As the milk warms the biscuits will start to dissolve, eventually turning the mixture into a paste. When it reaches this stage remove from the heat, and leave to cool. You can actually cover this paste with cling film and leave in the fridge until required.
When the cake is cool add the biscuit paste to a large bowl and beat to loosen slightly. Add the softened butter and icing sugar, then beat with vigour until smooth. Spread all over the top of the cooled cake and booooooooooooooooooooom, your work is complete.
A dream of biscuit buttercream
Which led me to a cheeky scheme
To tie it to a tea cake theme
You may think this is quite extreme
But I say no! It is supreme
Divine, sublime, of high esteem
Tea cake and biscuit buttercream!
Prep time: 20 Mins (Plus soaking and cooling time)
Baking time: 40-45 Mins
125ml Full Fat Milk
1tbsp Leaf Tea
65g Unsalted Butter (Softened)
200g Plain Flour
1tsp Baking Powder
190g Golden Caster Sugar
3 Large Eggs (Beaten)
For the biscuit buttercream
100ml Full Fat Milk
50g Digestive Biscuits (Broken)
75g Unsalted Butter (Softened)
175g Icing Sugar (Sifted)
Enough rhyming, to the kitchen! Pour the milk into a small saucepan and add the tea leaves. I use a black tea like a keemun or assam, but feel free to use whatever you prefer. Slowly heat the milk until steaming and just bubbling at the edges, then remove from the heat and let cool completely, allowing the tea leaves to slowly infuse into the hot milk.
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 bowl rub the butter into the flour and baking powder until sandy. You don't want any lumps! In a separate bowl whisk together the caster sugar and eggs, then add to the dry ingredients. Pour in the cooled milk, straining any leaves, then keep whisking until you are left with a smooth, consistent batter. Pour into you prepared tin and bake in the centre of the oven for 40-45 minutes, until a metal skewer can be cleanly removed when inserted in the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 minutes, then carefully remove, peeling off the paper and leave to cool completely on a wire rack.
Whilst the cake is cooling you can start on the biscuit buttercream. Pour the milk into a small saucepan, add the biscuits and place on a low heat. As the milk warms the biscuits will start to dissolve, eventually turning the mixture into a paste. When it reaches this stage remove from the heat, and leave to cool. You can actually cover this paste with cling film and leave in the fridge until required.
When the cake is cool add the biscuit paste to a large bowl and beat to loosen slightly. Add the softened butter and icing sugar, then beat with vigour until smooth. Spread all over the top of the cooled cake and booooooooooooooooooooom, your work is complete.
Wednesday, 19 November 2014
Lemon Syrup Sponge Loaf
For me baking is all about taking the simple and the everyday and using but a few simple techniques, creating something really rather special indeed. There are so many wonderful ingredients available to the amateur baking fantasist these days that even recipes that at first glance seem a little, dare I say, ordinary can inspire delight and delectation.
Take this recipe for example. As unassuming as it may appear it punches well above it's weight in terms of both flavour and texture. Soft and syrupy, with a rich caramel flavour and just a hint of citrus coming through on the tongue it is a truly gratifying treat, particularly with a cup of tea or coffee. I also love it warm with cold cream or ice cream. Corr I might have a slice right now!
Prep time: 20 Mins
Baking time: 50-55 Mins
100g White Chocolate (Broken into small pieces)
150g Unsalted Butter
160g Light Muscovado Sugar
100g Ground Almonds
75g Plain Flour
1tsp Baking Powder
2 Large Eggs and 1 Yolk (Beaten)
2 Lemon Zest
For the syrup
The juice of 1 Lemon
2tbsp Golden Syrup
First things first, preheat the oven the 180C/350F/Gas 4, lightly grease a 1lb loaf tin and line with baking paper. Sit a heatproof bowl over a pan of simmering water. Add the white chocolate and butter, then let the steam from the water slowly melt the two together. Once melted, smooth and creamy set to one side to cool slightly.
In a fresh, large bowl mix together the sugar, almonds, plain flour and baking powder. Beat in the eggs and lemon zest, then add the melted chocolate and butter and mix to a smooth, consistent batter. Spoon into your prepared tin and bake in the centre of the oven for around 50-55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove from the oven, leave in the tin for 5 minutes, before carefully turning out onto a wire rack. Using a small spoon or whisk mix together the lemon juice and golden syrup, then generously brush over the hot cake. Leave to cool and boom, you're all done.
Take this recipe for example. As unassuming as it may appear it punches well above it's weight in terms of both flavour and texture. Soft and syrupy, with a rich caramel flavour and just a hint of citrus coming through on the tongue it is a truly gratifying treat, particularly with a cup of tea or coffee. I also love it warm with cold cream or ice cream. Corr I might have a slice right now!
Prep time: 20 Mins
Baking time: 50-55 Mins
100g White Chocolate (Broken into small pieces)
150g Unsalted Butter
160g Light Muscovado Sugar
100g Ground Almonds
75g Plain Flour
1tsp Baking Powder
2 Large Eggs and 1 Yolk (Beaten)
2 Lemon Zest
For the syrup
The juice of 1 Lemon
2tbsp Golden Syrup
First things first, preheat the oven the 180C/350F/Gas 4, lightly grease a 1lb loaf tin and line with baking paper. Sit a heatproof bowl over a pan of simmering water. Add the white chocolate and butter, then let the steam from the water slowly melt the two together. Once melted, smooth and creamy set to one side to cool slightly.
In a fresh, large bowl mix together the sugar, almonds, plain flour and baking powder. Beat in the eggs and lemon zest, then add the melted chocolate and butter and mix to a smooth, consistent batter. Spoon into your prepared tin and bake in the centre of the oven for around 50-55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake.
When you are happy the cake is baked remove from the oven, leave in the tin for 5 minutes, before carefully turning out onto a wire rack. Using a small spoon or whisk mix together the lemon juice and golden syrup, then generously brush over the hot cake. Leave to cool and boom, you're all done.
Friday, 14 November 2014
Chocolate Raspberry Tart
With the party season fast approaching it's always a good opportunity to add one or two more recipes to ones arsenal, particularly when such recipes are not only entirely delicious, but simple to prepare. This chocolate tart is an impressive beast, with a shortbread pastry, super-indulgent white chocolate filling and the tart tickle of fresh berries, drizzled with bittersweet dark chocolate. However, as sophisticated as it may sound I promise you this one is so very easy to make, requiring but a few simple processes and techniques. So if you're looking for a truly bombastic beauty to serve to friends and family why not give this one a try? I can assure you it will be well worth the effort!
Prep time: 30 Mins (Plus some chilling time)
Baking time: 30 Mins
For the pastry
125g Unsalted Butter (Cut into cubes)
200g Plain Flour
2tbsp Cocoa Powder
65g Caster Sugar
1 Egg Yolk
2tsp Cold Water
For the filling
500g Chopped White Chocolate (With vanilla if you can)
280ml Double Cream
500g Fresh Raspberries
A few squares of Dark Chocolate (Melted)
And away hay hay we go! In a large bowl rub together the butter and flour. Add the cocoa powder, sugar and egg yolk, then trickle in the cold water. With a flat bladed knife, start the mixture going, then get your hands in there and bring together to a smooth, dark dough. Wrap in cling film and place in the fridge for 15-20 minutes.
Preheat the oven to 190C/375F/Gas 5 and lightly grease a 26cm deep tart or flan tin. Take the pastry out of the fridge and roll out to a big round, on a lightly floured surface. Carefully slide into your prepared tin and and gently press to the edges. Leave a border of at least 1-2cm around the edge, making sure there are no splits or cracks. Line with baking paper, fill with baking beans, place on a flat baking tray and bake in the centre of the oven for around 20 minutes. Carefully remove the paper and beans, then return to the oven for a further 10 minutes, just to dry out the base. Place on a wire rack, still in the tray and leave to cool completely. Once cool you can trim the edge of the pastry with a very sharp knife to give a nice and tidy edge.
When the pastry shell is cool you can prepare the filling. Sit a large heatproof bowl over a pan of simmering water. Add the white chocolate and cream to the bowl and let the steam from the water slowly melt them together, stirring occasionally. Don't let the water touch the base of the bowl if you can. Once the cream and white chocolate is smooth and sexy remove from the heat, then pour into your prepared tin. Leave to cool until room temperature, then place in a sealed container in the fridge. After an hour remove from the fridge and scatter over the fresh raspberries. They may sink very slightly into the chocolate filling but I think this adds to the charm. Drizzle over the melted dark chocolate and return to the fridge for a further few hours to set entirely.
Once set carefully remove from the tin and that's it, you're all ready to serve. Good work.
Prep time: 30 Mins (Plus some chilling time)
Baking time: 30 Mins
For the pastry
125g Unsalted Butter (Cut into cubes)
200g Plain Flour
2tbsp Cocoa Powder
65g Caster Sugar
1 Egg Yolk
2tsp Cold Water
For the filling
500g Chopped White Chocolate (With vanilla if you can)
280ml Double Cream
500g Fresh Raspberries
A few squares of Dark Chocolate (Melted)
And away hay hay we go! In a large bowl rub together the butter and flour. Add the cocoa powder, sugar and egg yolk, then trickle in the cold water. With a flat bladed knife, start the mixture going, then get your hands in there and bring together to a smooth, dark dough. Wrap in cling film and place in the fridge for 15-20 minutes.
Preheat the oven to 190C/375F/Gas 5 and lightly grease a 26cm deep tart or flan tin. Take the pastry out of the fridge and roll out to a big round, on a lightly floured surface. Carefully slide into your prepared tin and and gently press to the edges. Leave a border of at least 1-2cm around the edge, making sure there are no splits or cracks. Line with baking paper, fill with baking beans, place on a flat baking tray and bake in the centre of the oven for around 20 minutes. Carefully remove the paper and beans, then return to the oven for a further 10 minutes, just to dry out the base. Place on a wire rack, still in the tray and leave to cool completely. Once cool you can trim the edge of the pastry with a very sharp knife to give a nice and tidy edge.
When the pastry shell is cool you can prepare the filling. Sit a large heatproof bowl over a pan of simmering water. Add the white chocolate and cream to the bowl and let the steam from the water slowly melt them together, stirring occasionally. Don't let the water touch the base of the bowl if you can. Once the cream and white chocolate is smooth and sexy remove from the heat, then pour into your prepared tin. Leave to cool until room temperature, then place in a sealed container in the fridge. After an hour remove from the fridge and scatter over the fresh raspberries. They may sink very slightly into the chocolate filling but I think this adds to the charm. Drizzle over the melted dark chocolate and return to the fridge for a further few hours to set entirely.
Once set carefully remove from the tin and that's it, you're all ready to serve. Good work.
Monday, 3 November 2014
Vegetable Cake
With such a bonanza of beautiful fruits available all year round there is no end of sweet treats that one can bake or make. However, if you want to try something a little more from the leftfield (and who doesn't?) then why not push the fruit bowl to one side and instead reach for the vegetable basket. More than just a mere novelty, vegetables are an outstanding addition to the home bakers arsenal, providing a wonderfully atypical range of flavours and textures, from the soft and spicy carrot cake, to the light and delicate courgette cake.
This recipe uses of a trio of seasonal vegetables to create something really rather charming indeed. Lightly spiced, moist and irresistibly moreish it's a thoroughly delicious alternative to the more conventional cakes one might turn to at teatime and fun fun fun to make. Mixing, beating and folding, chopping, peeling and grating it will all be kicking off in your kitchen! So what are you waiting for?
Prep time: 20 Mins
Baking time: 60 Mins
200g Unsalted Butter (Softened)
210g Soft Dark Brown Sugar
3 Large Eggs
1tsp Baking Powder
200g Plain Flour
1tsp Ground Cinnamon
150g Fresh Pumpkin (Flesh only, no seeds please!)
100g Fresh Parsnips (Peeled)
100g Fresh Carrots (Peeled)
1tbsp Golden or Maple Syrup
Let us begin. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep, loose bottomed tin and line with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the cinnamon, then sift in the baking powder and flour then mix to a smooth, consistent batter. Grate in the pumpkin, parsnips and carrots, then gently fold through before spooning into your prepared tin.
Bake the cake 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 cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10-15 minutes, then carefully turn out onto a wire rack. Brush with a little golden or maple syrup, leave to cool completely and your work is done. Time for a slice or two...
This recipe uses of a trio of seasonal vegetables to create something really rather charming indeed. Lightly spiced, moist and irresistibly moreish it's a thoroughly delicious alternative to the more conventional cakes one might turn to at teatime and fun fun fun to make. Mixing, beating and folding, chopping, peeling and grating it will all be kicking off in your kitchen! So what are you waiting for?
Prep time: 20 Mins
Baking time: 60 Mins
200g Unsalted Butter (Softened)
210g Soft Dark Brown Sugar
3 Large Eggs
1tsp Baking Powder
200g Plain Flour
1tsp Ground Cinnamon
150g Fresh Pumpkin (Flesh only, no seeds please!)
100g Fresh Parsnips (Peeled)
100g Fresh Carrots (Peeled)
1tbsp Golden or Maple Syrup
Let us begin. Preheat the oven to 180C/350F/Gas 4, grease a 20cm deep, loose bottomed tin and line with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the eggs one at a time. Add the cinnamon, then sift in the baking powder and flour then mix to a smooth, consistent batter. Grate in the pumpkin, parsnips and carrots, then gently fold through before spooning into your prepared tin.
Bake the cake 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 cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10-15 minutes, then carefully turn out onto a wire rack. Brush with a little golden or maple syrup, leave to cool completely and your work is done. Time for a slice or two...
Wednesday, 29 October 2014
Baked Pumpkin Cheesecake
hehehehehehehehe
hahahahahahahahahahahaha
mwahhahahahahahahahahahahahaha
harggghhgarhhhhgggharrrghhhharggghh
i LoVe cAKe I loVE CaKe i lovE CAkE I lOVE CaKe I loVE CAKE!!!!!
Prep time: 20 Mins
Baking time: 65-70 Mins (Plus 10-15 mins for the base)
300g Ginger Nut Biscuits
150g Unsalted Butter (Melted)
425g Tin Pumpkin Puree
750g Mascarpone Cheese
200g Caster Sugar
2 Lemon Zest
2 Large Eggs and 3 Yolks
Let us retire to the cake laboratory. Preheat the oven to 180C/350F/Gas 4 and line a 23cm springform tin with baking paper. I don't mind admitting that I find lining tins rather a chore but it's a necessary evil I'm afraid. Finely pulverise the ginger nuts, either in a food processor or using a rolling pin and no small amount of brute force, then mix in the melted butter. Tip into your prepared tin and press firmly to the edges. Bake in the centre of the oven for 10-15 minutes, just to set and brown slightly, then remove from the oven and leave on a wire rack whilst you prepare the filling.
For the filling grab a large bowl and tip in the pumpkin puree. Add the mascarpone, sugar and zest, followed by the eggs and yolks then just give it a big old whisk until smooth. You can do this in stages if you'd like but the cavalier in me can't resist just throwing it all in and hitting it with some hardcore balloon whisk action. When it's all nicely whisked together pour the mixture onto the base and bake in the centre of the oven for 65-70 minutes, until golden brown on top and just wobbling in the centre.
When you are happy the cheesecake is baked remove from the oven, leave in the tin until at room temperature, then place in an airtight container and leave in the fridge to chill overnight (at least for 4-5 hours). Carefully remove from the tin, peeling off the paper and you are ready to slice and serve. Wooooooooooooo!!!
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mwahhahahahahahahahahahahahaha
harggghhgarhhhhgggharrrghhhharggghh
i LoVe cAKe I loVE CaKe i lovE CAkE I lOVE CaKe I loVE CAKE!!!!!
Prep time: 20 Mins
Baking time: 65-70 Mins (Plus 10-15 mins for the base)
300g Ginger Nut Biscuits
150g Unsalted Butter (Melted)
425g Tin Pumpkin Puree
750g Mascarpone Cheese
200g Caster Sugar
2 Lemon Zest
2 Large Eggs and 3 Yolks
Let us retire to the cake laboratory. Preheat the oven to 180C/350F/Gas 4 and line a 23cm springform tin with baking paper. I don't mind admitting that I find lining tins rather a chore but it's a necessary evil I'm afraid. Finely pulverise the ginger nuts, either in a food processor or using a rolling pin and no small amount of brute force, then mix in the melted butter. Tip into your prepared tin and press firmly to the edges. Bake in the centre of the oven for 10-15 minutes, just to set and brown slightly, then remove from the oven and leave on a wire rack whilst you prepare the filling.
For the filling grab a large bowl and tip in the pumpkin puree. Add the mascarpone, sugar and zest, followed by the eggs and yolks then just give it a big old whisk until smooth. You can do this in stages if you'd like but the cavalier in me can't resist just throwing it all in and hitting it with some hardcore balloon whisk action. When it's all nicely whisked together pour the mixture onto the base and bake in the centre of the oven for 65-70 minutes, until golden brown on top and just wobbling in the centre.
When you are happy the cheesecake is baked remove from the oven, leave in the tin until at room temperature, then place in an airtight container and leave in the fridge to chill overnight (at least for 4-5 hours). Carefully remove from the tin, peeling off the paper and you are ready to slice and serve. Wooooooooooooo!!!
Wednesday, 22 October 2014
My Baking Adventures - September/October 2014
Monday, 20 October 2014
Bramley Apple Crumbles
With such a bonanza of beautiful ingredients available to the amateur baking fantasist one can be forgiven for occasionally overindulging in the unconventional and the outlandish. I often find myself struggling to resist the urge to tinker and toy with recipes or concepts, even if only for the sake of it. However both in baking and in life, it is restraint that is the mark of a true artisan, for there is beauty to be found in the simple, the classic and the traditional.
These bramley apple crumbles are all about making life easy. With only a few ingredients and even fewer processes they can be prepared with minimal effort, but deliver one of the most satisfying and comforting eating experiences there is. The only challenge is deciding what to serve with them. Cold custard anyone?
Prep time: 15 Minutes
Baking time: 40-45 Minutes
75g Unsalted Butter (Cut into little cubes)
150g Plain Flour
25g Jumbo Oats
75g Light Muscovado Sugar
5 Large Bramley Apples
150g Caster Sugar
Begin by preheating the oven to 180C/350F/Gas 4 and digging out 6 oven proof ramekins. In a medium sized mixing bowl rub together the butter and flour to a light breadcrumb texture. Add the oats and muscovado sugar, then gently work together with your hands, until evenly combined. It doesn't matter if a few little lumps remain. Set to one side whilst you prepare the apples.
Peel and core the apples, then chop evenly. About 2cm cubes should be fine. Toss the chopped apple in the caster sugar, then evenly distribute into each ramekin. Generously pile a handful of crumble mixture onto the apples, then place on a baking tray in the centre of oven for around 40-45 minutes, until the crumble is nice and toasty brown. Remove from the oven, set to one side for 10 minutes then serve. See, I told you it was easy!
These bramley apple crumbles are all about making life easy. With only a few ingredients and even fewer processes they can be prepared with minimal effort, but deliver one of the most satisfying and comforting eating experiences there is. The only challenge is deciding what to serve with them. Cold custard anyone?
Prep time: 15 Minutes
Baking time: 40-45 Minutes
75g Unsalted Butter (Cut into little cubes)
150g Plain Flour
25g Jumbo Oats
75g Light Muscovado Sugar
5 Large Bramley Apples
150g Caster Sugar
Begin by preheating the oven to 180C/350F/Gas 4 and digging out 6 oven proof ramekins. In a medium sized mixing bowl rub together the butter and flour to a light breadcrumb texture. Add the oats and muscovado sugar, then gently work together with your hands, until evenly combined. It doesn't matter if a few little lumps remain. Set to one side whilst you prepare the apples.
Peel and core the apples, then chop evenly. About 2cm cubes should be fine. Toss the chopped apple in the caster sugar, then evenly distribute into each ramekin. Generously pile a handful of crumble mixture onto the apples, then place on a baking tray in the centre of oven for around 40-45 minutes, until the crumble is nice and toasty brown. Remove from the oven, set to one side for 10 minutes then serve. See, I told you it was easy!
Tuesday, 14 October 2014
Maple Syrup Cake
With the nights drawing in, the days becoming ever shorter and the weather taking a turn for the tempestuous there's no better time to sit down in a big comfy chair and indulge a big comfy slice of cake. This beauty is sweet, satisfying and gloriously gratifying, with a deep maple flavour and a soft, almost syrupy texture. It's one of those cakes that may seem a little unassuming, maybe even uninspired but I promise you it will knock your socks off. So when the dark and dull days are getting you down why not escape into the kitchen for a little cake therapy? Baking always brightens up my day!
Prep time: 20 Mins
Baking time: 60 Mins
185g Unsalted Butter (Softened)
50g Light Muscovado Sugar
3 Large Eggs (Beaten)
1tsp Vanilla Extract
175g Maple Syrup
200g Plain Flour
1tsp Baking Powder
220g Pitted Medjool Dates (Chopped)
155g Maple Syrup (To drizzle at the end)
Cake time! Preheat the oven to 170C/325F/Gas 3, grease a 20cm deep, loose bottomed tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time. Pour in the vanilla and 175g of the maple syrup, sift in the plain flour and baking powder then mix to a smooth consistent batter. Finally, fold through the chopped dates.
Carefully spoon the cake mixture into your prepared tin and bake in the centre of the oven for around 60 minutes, until golden on top and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for around ten minutes, then carefully turn out onto a wire rack with a plate underneath. Remember to peel off the paper from the base of the cake!
Pierce the top of the cake all over with a sharp knife or skewer then brush over some of the maple syrup. Leave for ten minutes to soak in, then brush over some more of the syrup. Keep doing this until you've used all of the remaining maple syrup and that's the cake all finished. Well done!
Prep time: 20 Mins
Baking time: 60 Mins
185g Unsalted Butter (Softened)
50g Light Muscovado Sugar
3 Large Eggs (Beaten)
1tsp Vanilla Extract
175g Maple Syrup
200g Plain Flour
1tsp Baking Powder
220g Pitted Medjool Dates (Chopped)
155g Maple Syrup (To drizzle at the end)
Cake time! Preheat the oven to 170C/325F/Gas 3, grease a 20cm deep, loose bottomed tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time. Pour in the vanilla and 175g of the maple syrup, sift in the plain flour and baking powder then mix to a smooth consistent batter. Finally, fold through the chopped dates.
Carefully spoon the cake mixture into your prepared tin and bake in the centre of the oven for around 60 minutes, until golden on top and a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for around ten minutes, then carefully turn out onto a wire rack with a plate underneath. Remember to peel off the paper from the base of the cake!
Pierce the top of the cake all over with a sharp knife or skewer then brush over some of the maple syrup. Leave for ten minutes to soak in, then brush over some more of the syrup. Keep doing this until you've used all of the remaining maple syrup and that's the cake all finished. Well done!
Monday, 6 October 2014
Apple and Almond Crumble Cakes
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cheekytoastyfragrantnuttyALMONDnuttyfragranttoastycheeky
sweetcrunchybiscuitynaughtyCRUMBLEnaughtybiscuitycrunchysweet
cakescakescakescakescakesCAKEScakescakescakescakescakes
Prep time: 25 Mins
Baking time: 35 Mins
185g Light Muscovado Sugar
100g Plain Flour
100g Ground Almonds
1tsp Baking Powder
185ml Vegetable Oil
3 Large Eggs
1tsp Vanilla Extract
1tsp Almond Extract
3 Dessert Apples
For the crumble
50g Butter
100g Plain Flour
50g Flaked Almonds (Lightly crushed)
50g Light Muscovado Sugar
To the kitchen! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tray with paper cases. In a large mixing bowl mix together the sugar, the flour, the ground almonds and baking powder. In a separate bowl or large jug beat together the oil, eggs and extracts, then pour into the dry ingredients and mix to a smooth, consistent batter. Peel, core and chop the apples into little cubes, then fold through the cake batter. Spoon evenly into your paper cases, then it's crumble time.
For the crumble rub together the butter and flour, then add the flaked almonds and sugar and keep mixing with your hands until crumbly. It doesn't matter if there are a few small lumps remaining. Pile the crumble onto each filled paper case. You will have enough to be very generous, but there's nothing wrong with that. Bake in the centre of the oven for around 35 minutes until the crumble is a nice toasty brown on top, then remove from the oven. Leave the cases in the tray for around 10 minutes, then carefully remove and leave to cool completely on a wire rack. So simple and so delicious!
cheekytoastyfragrantnuttyALMONDnuttyfragranttoastycheeky
sweetcrunchybiscuitynaughtyCRUMBLEnaughtybiscuitycrunchysweet
cakescakescakescakescakesCAKEScakescakescakescakescakes
Prep time: 25 Mins
Baking time: 35 Mins
185g Light Muscovado Sugar
100g Plain Flour
100g Ground Almonds
1tsp Baking Powder
185ml Vegetable Oil
3 Large Eggs
1tsp Vanilla Extract
1tsp Almond Extract
3 Dessert Apples
For the crumble
50g Butter
100g Plain Flour
50g Flaked Almonds (Lightly crushed)
50g Light Muscovado Sugar
To the kitchen! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tray with paper cases. In a large mixing bowl mix together the sugar, the flour, the ground almonds and baking powder. In a separate bowl or large jug beat together the oil, eggs and extracts, then pour into the dry ingredients and mix to a smooth, consistent batter. Peel, core and chop the apples into little cubes, then fold through the cake batter. Spoon evenly into your paper cases, then it's crumble time.
For the crumble rub together the butter and flour, then add the flaked almonds and sugar and keep mixing with your hands until crumbly. It doesn't matter if there are a few small lumps remaining. Pile the crumble onto each filled paper case. You will have enough to be very generous, but there's nothing wrong with that. Bake in the centre of the oven for around 35 minutes until the crumble is a nice toasty brown on top, then remove from the oven. Leave the cases in the tray for around 10 minutes, then carefully remove and leave to cool completely on a wire rack. So simple and so delicious!
Tuesday, 30 September 2014
Pistachio Sponge with Rose Buttercream and Strawberries
Some may have you believe that baking is an arduous, vexatious and even monotonous activity. Balderdash, piffle and poppycock I say, for baking is a wondrous and fantastical diversion from the everyday and the humdrum. You can of course invest time in creating the intricate and the complex and many incredibly talented bakers, patissiers and pastry chefs do just that. But it is important to note that by no means is this an imperative. Take this beautiful, almost exotic cake for instance. With just a modicum of mixing, folding and chopping you can come up with something that is not only entirely delicious, but feels like a proper sophisticated treat, so much so that your lucky guests will presume the process was nothing short of tortuous. Don't tell them otherwise though, we'll keep that our little secret...
Prep time: 25 Mins
Baking time: 40-45 Mins
100g Pistachios
115g Unsalted Butter (Softened)
120g Caster Sugar
2 Large Eggs
1tsp Baking Powder
2tbsp Plain Flour
For the Buttercream
75g Unsalted Butter (Softened)
150g Icing Sugar (Sifted)
0.5-1tsp Rose Water
1-2tsp Cold Water
300g Fresh Strawberries (sliced)
There's no time like the present, so let's get cracking. Preheat the oven to 190C/375F/Gas 5, grease a 20cm square tin and line completely with baking paper. You now need to finely grind the pistachios. I use an electric grinder for this, but you can use a mini chopper if you have one. The trick is to stop just as the nuts start to release their oils and begin to go a little claggy. Once they are ground well, set to one side whilst you prepare the rest of the mixture.
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, along with the flour, then add the ground nuts and fold through to an evenly mixed batter. Pour into your prepared tin and bake in the centre of the oven for 40-45 mins, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool completely in the tin.
When the cake has cooled carefully remove from the tin, peeling off the paper. Now for the buttercream. In a bowl cream together the butter and icing sugar. Do this slowly at first or you will end up dusting your kitchen with icing sugar! Add the rose water and water, then mix until smooth and glossy. You may have noticed that there is a little room for manoeuvre when it comes to the rose water and water. If you prefer just the merest suggestion of floral rose then go for half a teaspoon, but if you want a real heady hit then go all out with a teaspoon. The same sort of thing applies with the cold water. Start with a teaspoon of water, but if you think the buttercream is too thick then go for another. It's completely up to you!
Spread the buttercream relatively thinly over the cooled cake and top with sliced strawberries. If your strawberries are a little under-ripe, or even if you just fancy a change then you can lightly roast the strawberries in the oven, before leaving to cool and topping the cake with them. To do this just chop in half, lay on a tray lined with baking paper, sprinkle with a little caster sugar and roast in the oven, 190C/375F/Gas 5 for about 30 minutes. But I digress, the important thing is the cake in finished. Huzzah!
Prep time: 25 Mins
Baking time: 40-45 Mins
100g Pistachios
115g Unsalted Butter (Softened)
120g Caster Sugar
2 Large Eggs
1tsp Baking Powder
2tbsp Plain Flour
For the Buttercream
75g Unsalted Butter (Softened)
150g Icing Sugar (Sifted)
0.5-1tsp Rose Water
1-2tsp Cold Water
300g Fresh Strawberries (sliced)
There's no time like the present, so let's get cracking. Preheat the oven to 190C/375F/Gas 5, grease a 20cm square tin and line completely with baking paper. You now need to finely grind the pistachios. I use an electric grinder for this, but you can use a mini chopper if you have one. The trick is to stop just as the nuts start to release their oils and begin to go a little claggy. Once they are ground well, set to one side whilst you prepare the rest of the mixture.
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, along with the flour, then add the ground nuts and fold through to an evenly mixed batter. Pour into your prepared tin and bake in the centre of the oven for 40-45 mins, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool completely in the tin.
When the cake has cooled carefully remove from the tin, peeling off the paper. Now for the buttercream. In a bowl cream together the butter and icing sugar. Do this slowly at first or you will end up dusting your kitchen with icing sugar! Add the rose water and water, then mix until smooth and glossy. You may have noticed that there is a little room for manoeuvre when it comes to the rose water and water. If you prefer just the merest suggestion of floral rose then go for half a teaspoon, but if you want a real heady hit then go all out with a teaspoon. The same sort of thing applies with the cold water. Start with a teaspoon of water, but if you think the buttercream is too thick then go for another. It's completely up to you!
Spread the buttercream relatively thinly over the cooled cake and top with sliced strawberries. If your strawberries are a little under-ripe, or even if you just fancy a change then you can lightly roast the strawberries in the oven, before leaving to cool and topping the cake with them. To do this just chop in half, lay on a tray lined with baking paper, sprinkle with a little caster sugar and roast in the oven, 190C/375F/Gas 5 for about 30 minutes. But I digress, the important thing is the cake in finished. Huzzah!
Tuesday, 23 September 2014
Tangerine and Toasted Hazelnut Cake
I find inspiration in the strangest places, be it a sound, a scent or in this case a bloody great orange refrigerator! That may seem rather odd, but when one is as near monomaniacal about baking as I then ideas can be born from almost anywhere.
Once I clapped eyes on the beautiful tangerine beast in question my mind was awash with ideas, from tarty tarts to sugared shortbread. However, marrying the sweet citrus tangerine flavour with toasted hazelnuts proved too tempting a combination to resist and once the thought had entered my mind, I just had to come up with a recipe...
Prep time: 30 Mins
Baking time: 55 Mins
100g Blanched Whole Hazelnuts
200g Unsalted Butter (Softened)
200g Caster Sugar
3 Tangerines
3 Large Eggs
100g Ground Almonds
1tsp Baking Powder
1hpd tbsp Plain Flour
For the white chocolate icing
100g White Chocolate
50g Unsalted Butter (Softened)
100g Icing Sugar
1tsp Orange Blossom Water
Righty ho, let us begin with the hazelnuts. Place the hazelnuts in a dry flat pan over a medium heat and leave to brown, rolling the nuts around every minute or so to prevent them scorching. Once they are nicely coloured, remove from the pan and leave to cool on a plate for about 15 minutes.
Once they have cooled slightly, preheat the oven to 180C/350F/Gas 4, grease a 20cm deep cake 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. Zest the tangerines (take care with this as the tangerine peel is quite delicate) then add to the mixture, along with the juice from each.
You will now need to grind the hazelnuts, which I do using a mini electric food chopper. The key here is to stop grinding or chopping the nuts as soon as they start to release their oils. You can tell when this is happening as the nuts will start to become a little claggy as they are blitzing. At this stage tip the finely ground hazelnuts into the cake mixture, along with almonds, baking powder and flour then fold through until evenly combined. Even at this stage the cake mixture will have a beautiful, almost intoxicating aroma.
Spoon the mixture into your prepared tin and bake in the centre of the oven for around 55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool completely in the tin, before carefully removing.
This icing is entirely optional, but I think it provides a thoroughly lovely other dimension to an already fantastic cake. To make it melt the white chocolate either over a bain-marie or in the microwave, then set to one side for ten minutes to cool slightly. Cream together the butter and icing sugar, then add the melted chocolate along with the orange blossom water. Spread thinly over the top of the cooled cake and that's it, all done.
Once I clapped eyes on the beautiful tangerine beast in question my mind was awash with ideas, from tarty tarts to sugared shortbread. However, marrying the sweet citrus tangerine flavour with toasted hazelnuts proved too tempting a combination to resist and once the thought had entered my mind, I just had to come up with a recipe...
Prep time: 30 Mins
Baking time: 55 Mins
100g Blanched Whole Hazelnuts
200g Unsalted Butter (Softened)
200g Caster Sugar
3 Tangerines
3 Large Eggs
100g Ground Almonds
1tsp Baking Powder
1hpd tbsp Plain Flour
For the white chocolate icing
100g White Chocolate
50g Unsalted Butter (Softened)
100g Icing Sugar
1tsp Orange Blossom Water
Righty ho, let us begin with the hazelnuts. Place the hazelnuts in a dry flat pan over a medium heat and leave to brown, rolling the nuts around every minute or so to prevent them scorching. Once they are nicely coloured, remove from the pan and leave to cool on a plate for about 15 minutes.
Once they have cooled slightly, preheat the oven to 180C/350F/Gas 4, grease a 20cm deep cake 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. Zest the tangerines (take care with this as the tangerine peel is quite delicate) then add to the mixture, along with the juice from each.
You will now need to grind the hazelnuts, which I do using a mini electric food chopper. The key here is to stop grinding or chopping the nuts as soon as they start to release their oils. You can tell when this is happening as the nuts will start to become a little claggy as they are blitzing. At this stage tip the finely ground hazelnuts into the cake mixture, along with almonds, baking powder and flour then fold through until evenly combined. Even at this stage the cake mixture will have a beautiful, almost intoxicating aroma.
Spoon the mixture into your prepared tin and bake in the centre of the oven for around 55 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and leave to cool completely in the tin, before carefully removing.
This icing is entirely optional, but I think it provides a thoroughly lovely other dimension to an already fantastic cake. To make it melt the white chocolate either over a bain-marie or in the microwave, then set to one side for ten minutes to cool slightly. Cream together the butter and icing sugar, then add the melted chocolate along with the orange blossom water. Spread thinly over the top of the cooled cake and that's it, all done.
Monday, 15 September 2014
Blueberry Bakewell Blondies
Frequent flyers will be more than aware of my love of the traditional bakwell flavour. There's just something about the heady perfume of toasty almonds and sweet jammy fruit that I find so darn irresistible. This time I've bakewelled up some white chocolate blondies, using blueberries and just a dash of vanilla extract to add another aromatic dimension. You can try other fruits if blueberries don't float your boat, such as tart blackberries, the classic cherries or even plums. Just make sure they are nice and ripe.
You may or may not agree, but often recipes with a 'twist' can often seem a rather daunting prospect. I assure you though that this one is so very easy. Aside from melting some white chocolate and butter, the rest is elementary and the spectacular result belies the ease in its preparation. So what are you waiting for?
Prep time: 20 Mins
Baking time: 30-35 Mins
250g White Chocolate (Broken into squares)
150g Unsalted Butter
150g Light Muscovado Sugar
100g Ground Almonds
65g Plain Flour
1/2tsp Vanilla Extract
1tsp Almond Extract
3 Large Eggs (Beaten)
200g Blueberries
A handful of Flaked Almonds
Time to get your bake on. Preheat the oven to 180C/350F/Gas 4 and line a medium, rectangular baking/roasting tin with baking paper. The tin I used was around 28x23cm in size. Melt together 175g of the white chocolate with the butter, either over a bain-marie or in the microwave (if you are confident in your timings), then set to one side to cool slightly. White chocolate does tend to burn quite quickly so I'd certainly advise to keep an eye on it as it is melting.
In a separate bowl rub together the sugar and flour. I rub together as opposed to mix together as I find sometimes brown sugars can be somewhat lumpy, particularly once the air gets to them. Add the melted white chocolate and butter, then mix. Add the extracts and beaten eggs and mix again, this time vigorously until you are left with a smooth, silky batter. There may be a better way to mix these together but this way works for me!
Take about two thirds of the blueberries, toss into the batter and gently fold through. Pour the batter into your prepared tin, scraping any leftover batter from the bowl, then gently even to the edges. Scatter over the rest of the blueberries, followed by the flaked almonds, then bake in the centre of the oven for around 30-35 minutes, until brown on top and a sharp knife or skewer comes out relatively clean, but a little greasy when inserted into the baked blondie batter. If you are happy, remove from the oven and leave to cool in the tin. When the surface of the bake is no more than slightly warm to the touch, melt the rest of the white chocolate (again either over a bain-marie or in the microwave) then drizzle all over the top. Leave to set.
A tip for you now. As the blondies are soft and syrupy in their texture they can prove a challenge when it comes to slicing, so when they are cool I just pop the tin into the fridge for an hour beforehand. This just firms them up slightly and makes slicing them much easier. Speaking of which, remove the giant blondie from the tin, then slice into squares, peeling off any paper as you go. And there you have it, your work is done.
You may or may not agree, but often recipes with a 'twist' can often seem a rather daunting prospect. I assure you though that this one is so very easy. Aside from melting some white chocolate and butter, the rest is elementary and the spectacular result belies the ease in its preparation. So what are you waiting for?
Prep time: 20 Mins
Baking time: 30-35 Mins
250g White Chocolate (Broken into squares)
150g Unsalted Butter
150g Light Muscovado Sugar
100g Ground Almonds
65g Plain Flour
1/2tsp Vanilla Extract
1tsp Almond Extract
3 Large Eggs (Beaten)
200g Blueberries
A handful of Flaked Almonds
Time to get your bake on. Preheat the oven to 180C/350F/Gas 4 and line a medium, rectangular baking/roasting tin with baking paper. The tin I used was around 28x23cm in size. Melt together 175g of the white chocolate with the butter, either over a bain-marie or in the microwave (if you are confident in your timings), then set to one side to cool slightly. White chocolate does tend to burn quite quickly so I'd certainly advise to keep an eye on it as it is melting.
In a separate bowl rub together the sugar and flour. I rub together as opposed to mix together as I find sometimes brown sugars can be somewhat lumpy, particularly once the air gets to them. Add the melted white chocolate and butter, then mix. Add the extracts and beaten eggs and mix again, this time vigorously until you are left with a smooth, silky batter. There may be a better way to mix these together but this way works for me!
Take about two thirds of the blueberries, toss into the batter and gently fold through. Pour the batter into your prepared tin, scraping any leftover batter from the bowl, then gently even to the edges. Scatter over the rest of the blueberries, followed by the flaked almonds, then bake in the centre of the oven for around 30-35 minutes, until brown on top and a sharp knife or skewer comes out relatively clean, but a little greasy when inserted into the baked blondie batter. If you are happy, remove from the oven and leave to cool in the tin. When the surface of the bake is no more than slightly warm to the touch, melt the rest of the white chocolate (again either over a bain-marie or in the microwave) then drizzle all over the top. Leave to set.
A tip for you now. As the blondies are soft and syrupy in their texture they can prove a challenge when it comes to slicing, so when they are cool I just pop the tin into the fridge for an hour beforehand. This just firms them up slightly and makes slicing them much easier. Speaking of which, remove the giant blondie from the tin, then slice into squares, peeling off any paper as you go. And there you have it, your work is done.
Monday, 8 September 2014
Torta de Limon
Life for all of us can be somewhat demanding, dispiriting even and always so darn complicated that when it comes to baking, I just want things to be simple. Now in the bake off age it may seem rather trite to unburden oneself of needless cakey complications but what can I say, life is too short to fixate on the near infinite intricacies involved in creating a sweet treat. That's not to say there is no room for the sophisticated and the complex in ones baking repertoire, it's just I'd prefer to leave that to those with more patience, more skill and more time than I.
This gluten-free beauty is simply sensational. Quick and easy to prepare, yet pleasingly peregrine in both flavour and texture it will keep your guests guessing, if they are lucky enough to be gifted a slice or two that is. It's the tangy lemon syrup that does it, not only adding a sweet sharpness, but turning the biscuity crumb sticky and chewy. I've made this one with oranges many many times, but for the foreseeable future it's going to be lemons all the way!
Prep time: 20 Mins
Baking time: 45-50 Mins
For the cake
3 Large Eggs (Separated)
200g Caster Sugar
1tsp Almond Extract
1/2tsp Lemon Extract
The zest of 3 Unwaxed Lemons
200g Ground Almonds
For the syrup
100ml Fresh Lemon Juice (About 3 Lemons)
50g Caster Sugar
So if you are ready, then we'll begin. Preheat the oven to 180C/350F/Gas 4, grease a 20cm baking tin and line with baking paper. Add the egg whites to a large, clean mixing bowl and whisk until starting to stiffen. Add some of the sugar, whisk again, then repeat until all the sugar has been used and the mixture has become glossy and stiff.
In a separate bowl mix together the egg yolks, extracts and lemon zest. Add a third of the egg whites, gently fold through then do the same with the ground almonds. Do this again, then once more until evenly combined then pour or spoon into your prepared tin. Bake in the centre of the oven for around 45-50 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 mins, then VERY carefully turn out onto a wire rack, peeling off the baking paper from the base.
For the syrup, add the juice and sugar to a small saucepan then fire the heat up on high. Leave to bubble away for 5-10 minutes, until just starting to become syrupy, then remove from the heat. Poke the surface of your warm cake with a toothpick then spoon over some of the syrup. You might want to put a plate under your wire rack for this to catch any syrup that runs off. Leave the syrup to soak into the surface then spoon over some more. Keep doing this until the syrup has gone (Mine usually takes about three soaking sessions), then leave to cool completely. Congratulations, you are finished.
This gluten-free beauty is simply sensational. Quick and easy to prepare, yet pleasingly peregrine in both flavour and texture it will keep your guests guessing, if they are lucky enough to be gifted a slice or two that is. It's the tangy lemon syrup that does it, not only adding a sweet sharpness, but turning the biscuity crumb sticky and chewy. I've made this one with oranges many many times, but for the foreseeable future it's going to be lemons all the way!
Prep time: 20 Mins
Baking time: 45-50 Mins
For the cake
3 Large Eggs (Separated)
200g Caster Sugar
1tsp Almond Extract
1/2tsp Lemon Extract
The zest of 3 Unwaxed Lemons
200g Ground Almonds
For the syrup
100ml Fresh Lemon Juice (About 3 Lemons)
50g Caster Sugar
So if you are ready, then we'll begin. Preheat the oven to 180C/350F/Gas 4, grease a 20cm baking tin and line with baking paper. Add the egg whites to a large, clean mixing bowl and whisk until starting to stiffen. Add some of the sugar, whisk again, then repeat until all the sugar has been used and the mixture has become glossy and stiff.
In a separate bowl mix together the egg yolks, extracts and lemon zest. Add a third of the egg whites, gently fold through then do the same with the ground almonds. Do this again, then once more until evenly combined then pour or spoon into your prepared tin. Bake in the centre of the oven for around 45-50 minutes, until a metal skewer comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven, leave in the tin for 10 mins, then VERY carefully turn out onto a wire rack, peeling off the baking paper from the base.
For the syrup, add the juice and sugar to a small saucepan then fire the heat up on high. Leave to bubble away for 5-10 minutes, until just starting to become syrupy, then remove from the heat. Poke the surface of your warm cake with a toothpick then spoon over some of the syrup. You might want to put a plate under your wire rack for this to catch any syrup that runs off. Leave the syrup to soak into the surface then spoon over some more. Keep doing this until the syrup has gone (Mine usually takes about three soaking sessions), then leave to cool completely. Congratulations, you are finished.
Tuesday, 2 September 2014
White Chocolate, Cinnamon and Orange Nobbers
These nobbers are quite the little rascals, soft and chewy with just a hint of biscuity bite. The combination of rich white chocolate, warm spice and the sweet perfume of citrus may seem somewhat of a mixed bag but have faith in your old friend, as I can promise you that they are absolutely fantastic together, curiously complex, yet deeply satisfying, gratifying and dare I say even a little romantic. Yes a nobber can be romantic!
Prep time: 20 Mins
Baking time: 14-15 Mins
120g Unsalted Butter (Softened)
100g Light Muscovado Sugar
80g Caster Sugar
1 Large Egg
The zest of an Orange
1tsp Cinnamon
1/2tsp Baking Powder
140g Plain Flour
100g Jumbo Oats
200g White Chocolate (Chopped)
Hooray, it's time to bake once more! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large mixing bowl cream together the butter and the sugars, then beat in the large egg. Add the orange zest and cinnamon, then sift in the baking powder with the flour. Give the mixture a quick mix, then toss in the oats, followed by the white chocolate and fold vigorously to a sticky dough. Take little blobs of dough and place on your prepared baking sheets evenly spaced apart, as they will spread during baking.
Bake in the centre of the oven for around 14-15 minutes, until evenly spread, golden brown and just darkening at the edges. When you are happy they are baked remove from the oven, slide the paper carefully onto wire racks, then leave for 20 minutes to cool slightly. When warm peel each nobber from the tray and return to the wire racks to cool completely. That's it, all done. If you only have a single tray (or can only trust one shelf of your oven) you can bake these in batches, or the dough will keep wrapped in the fridge all day if necessary. To be honest though, once your hooter gets a whiff of the near intoxicating aroma coming from the dough you'll be fortunate to resist scoffing the lot before they even make it to the oven!
Prep time: 20 Mins
Baking time: 14-15 Mins
120g Unsalted Butter (Softened)
100g Light Muscovado Sugar
80g Caster Sugar
1 Large Egg
The zest of an Orange
1tsp Cinnamon
1/2tsp Baking Powder
140g Plain Flour
100g Jumbo Oats
200g White Chocolate (Chopped)
Hooray, it's time to bake once more! Preheat the oven to 180C/350F/Gas 4 and line two large baking sheets with baking paper. In a large mixing bowl cream together the butter and the sugars, then beat in the large egg. Add the orange zest and cinnamon, then sift in the baking powder with the flour. Give the mixture a quick mix, then toss in the oats, followed by the white chocolate and fold vigorously to a sticky dough. Take little blobs of dough and place on your prepared baking sheets evenly spaced apart, as they will spread during baking.
Bake in the centre of the oven for around 14-15 minutes, until evenly spread, golden brown and just darkening at the edges. When you are happy they are baked remove from the oven, slide the paper carefully onto wire racks, then leave for 20 minutes to cool slightly. When warm peel each nobber from the tray and return to the wire racks to cool completely. That's it, all done. If you only have a single tray (or can only trust one shelf of your oven) you can bake these in batches, or the dough will keep wrapped in the fridge all day if necessary. To be honest though, once your hooter gets a whiff of the near intoxicating aroma coming from the dough you'll be fortunate to resist scoffing the lot before they even make it to the oven!
Tuesday, 26 August 2014
Roasted Plum Muffins
So I shall now attempt the impossible and talk about plums without resorting to puerile innuendo.
Behold my glorious plums!
Ok I couldn't resist some mild cheekiness, but it is somewhat appropriate for these cheeky rascals. Roasting the plums prior to baking not only brings out the beautiful natural sweetness, but turns them lovely and jammy, which works stunningly with the warm and fragrant spicing. I did consider other spicy alternatives, such as cardamom and even star anise, but for now I've stuck with the more traditional cinnamon and just a hint of nutmeg. However if you want to experiment then have at it my fellow baking adventurer, for you are the master of your relative culinary domain!
Prep time: 25 Mins
Baking time: 30 Mins (Plums) 30 Mins (Muffins)
For the plums
6 Large Plums
25g Unsalted Butter (Melted)
35g Caster Sugar
For the muffins
190g Unsalted Butter (Softened)
190g Light Muscovado Sugar
3 Large Eggs
2tsp Cinnamon
1/2tsp Nutmeg
1tsp Vanilla
200g Flour
1 heaped tsp Baking Powder
Begin by preheating the oven to 200C/400F/Gas 6. Slice the plums in half, destone then place flesh side up on a large baking tray. Brush each generously with melted butter, scatter with caster sugar and roast in the centre of the oven for around 30 minutes, until golden and yielding to the touch. Once roasted remove from the oven and set to one side to cool for ten minutes or so. While they are cooling you can turn the oven down to 180C/350F/Gas 4.
Time for the muffins. Cream together the butter and sugar, then beat in the eggs one at a time. Add the spices and vanilla, then sift in the flour along with the baking powder and mix to a smooth batter. Take a 12 cup muffin tray, line with muffin cases then evenly dollop the batter into each. Gently lift your plums (must... resist... innuendo...) from the tray and place one on top of each nearly filled muffin case. Bake in the centre of the oven for around 30 minutes, until slightly risen with the plums just starting to catch, then remove. If you want to be sure the muffins are baked you can insert a metal skewer into one, as it should come out cleanly, but I personally like to avoid piercing my plums (must... resist...). Leave in the tray for ten minutes, before carefully removing and leaving each muffin to cool completely on a wire rack. Finished!
Behold my glorious plums!
Ok I couldn't resist some mild cheekiness, but it is somewhat appropriate for these cheeky rascals. Roasting the plums prior to baking not only brings out the beautiful natural sweetness, but turns them lovely and jammy, which works stunningly with the warm and fragrant spicing. I did consider other spicy alternatives, such as cardamom and even star anise, but for now I've stuck with the more traditional cinnamon and just a hint of nutmeg. However if you want to experiment then have at it my fellow baking adventurer, for you are the master of your relative culinary domain!
Prep time: 25 Mins
Baking time: 30 Mins (Plums) 30 Mins (Muffins)
For the plums
6 Large Plums
25g Unsalted Butter (Melted)
35g Caster Sugar
For the muffins
190g Unsalted Butter (Softened)
190g Light Muscovado Sugar
3 Large Eggs
2tsp Cinnamon
1/2tsp Nutmeg
1tsp Vanilla
200g Flour
1 heaped tsp Baking Powder
Begin by preheating the oven to 200C/400F/Gas 6. Slice the plums in half, destone then place flesh side up on a large baking tray. Brush each generously with melted butter, scatter with caster sugar and roast in the centre of the oven for around 30 minutes, until golden and yielding to the touch. Once roasted remove from the oven and set to one side to cool for ten minutes or so. While they are cooling you can turn the oven down to 180C/350F/Gas 4.
Time for the muffins. Cream together the butter and sugar, then beat in the eggs one at a time. Add the spices and vanilla, then sift in the flour along with the baking powder and mix to a smooth batter. Take a 12 cup muffin tray, line with muffin cases then evenly dollop the batter into each. Gently lift your plums (must... resist... innuendo...) from the tray and place one on top of each nearly filled muffin case. Bake in the centre of the oven for around 30 minutes, until slightly risen with the plums just starting to catch, then remove. If you want to be sure the muffins are baked you can insert a metal skewer into one, as it should come out cleanly, but I personally like to avoid piercing my plums (must... resist...). Leave in the tray for ten minutes, before carefully removing and leaving each muffin to cool completely on a wire rack. Finished!
Wednesday, 20 August 2014
Oatmeal and Raisin Cookie Cake
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Prep time: 15 Mins
Baking time: 40-45 Mins
175g Unsalted Butter (Softened)
165g Light Muscovado Sugar
50g Caster Sugar
1 Large Egg
2tsp Vanilla Extract
2tsp Cinnamon
225g Plain Flour
1.5tsp Baking Powder
135g Jumbo Oats
200g Fat Plump Raisins
To the kitchen! Preheat the oven to 180C/350F/Gas 4, grease a 20cm springform baking tin and line the base with baking paper. In a large bowl cream together the butter and the sugars, then beat in the egg along with the vanilla extract. Add the cinnamon, then sift in the plain flour and baking powder. Finally scatter in the oats, followed by the raisins and mix to a sticky dough. You can toil with a wooden spoon if you prefer, but I find by far the best way to mix the dough is to get your hand in there. Evenly press the dough into your prepared tin (again your hand is the optimal tool for this task), then bake in the centre of the oven for 40-45 minutes, until golden brown on top and just firm to the touch. When you are happy the cookie cake is baked remove from the oven, leave in the tin for 30 minutes, then carefully remove and leave to cool completely on a wire rack. And there you are, you are all done. Now how easy was that?
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cookieCOOKIEcookieCOOKIEcookieCOOKIEcookieCOOKIEcookieCOOKIEcookie
CAKEcakeCAKEcakeCAKEcakeCAKEcakeCAKEcakeCAKEcakeCAKEcakeCAKE
cookieCOOKIEcookieCOOKIEcookieCOOKIEcookieCOOKIEcookieCOOKIEcookie
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Prep time: 15 Mins
Baking time: 40-45 Mins
175g Unsalted Butter (Softened)
165g Light Muscovado Sugar
50g Caster Sugar
1 Large Egg
2tsp Vanilla Extract
2tsp Cinnamon
225g Plain Flour
1.5tsp Baking Powder
135g Jumbo Oats
200g Fat Plump Raisins
To the kitchen! Preheat the oven to 180C/350F/Gas 4, grease a 20cm springform baking tin and line the base with baking paper. In a large bowl cream together the butter and the sugars, then beat in the egg along with the vanilla extract. Add the cinnamon, then sift in the plain flour and baking powder. Finally scatter in the oats, followed by the raisins and mix to a sticky dough. You can toil with a wooden spoon if you prefer, but I find by far the best way to mix the dough is to get your hand in there. Evenly press the dough into your prepared tin (again your hand is the optimal tool for this task), then bake in the centre of the oven for 40-45 minutes, until golden brown on top and just firm to the touch. When you are happy the cookie cake is baked remove from the oven, leave in the tin for 30 minutes, then carefully remove and leave to cool completely on a wire rack. And there you are, you are all done. Now how easy was that?
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