As much as I enjoy baking endless batches of colossal cakes and cookies, now and again it's nice to have just a little mouthful to nibble on with a cup of leaf tea, particularly following periods of considerable indulgence (which I admit are frequent). These cookies are easy peasy and dinky enough to bake in one batch, but no less delicious as a result. They are crisp and biscuity yet just yielding in texture, with fragrant vanilla and bittersweet dark chocolate chips. Of course, if you want to try different variations of your own then have at it!
Prep time: 15 Mins
Baking time: 12 Mins
55g Unsalted Butter (Softened)
80g Caster Sugar
1 Egg Yolk
1/2tsp Baking Powder
1/2tsp Vanilla Extract
75g Plain Flour
100g Dark Chocolate Chips
Let us bake once more. Preheat the oven to 180C/350F/Gas 4 and line a large flat baking tray with baking paper (the largest you have). In a mixing bowl cream together the butter and sugar, then beat in the egg yolk. Add the baking powder and vanilla extract, then sift in the plain flour and mix to a sticky dough. Fold through the dark chocolate chips (or whatever you decide to throw in) and that's the dough done.
Take a small handful of the dough and roll into a ball, about the size of a small walnut. Place on the tray and repeat for the rest of the dough, evenly spacing each ball apart as they will spread during baking. If your tray isn't big enough then you can split over two trays or even two batches. Place the tray in the centre of the oven and bake for around 12 minutes, until the cookies have spread, are a light golden brown and just darkening at the edges. When you are happy they are baked remove from the oven and carefully slide the paper off of the tray onto a wire rack. Leave to cool for 30 minutes, then lift each cookie from the paper and return to the wire rack to cool completely. Booooooooooooooom you're all done!
Tuesday, 6 January 2015
Monday, 29 December 2014
Chocolate Truffles
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!
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!
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...
Subscribe to:
Comments (Atom)