I love peanut butter so much. With its super-rich roasted flavour it just seems so naughty, so decadent, so downright indulgent and needless to say I polish off jars and jars of the stuff, be it spread, melted or even eaten straight out of the jar. On the rare occasion I have any to spare I love to try out recipes and although this can occasionally prove a challenging endeavour, when I get it right the results are near irresistible.
With such an wonderfully unmistakable ingredient it's positively child's play to create beautiful sweet treats with the minimum of effort, such as with these cookies. Slightly soft but with a toasty, biscuity and of course nutty flavour they are so called due to being "squashed" part way through baking. They are as fun to make as they are delicious to eat and a perfect little pick me up with a cup of tea or coffee. So my friends, it's time to bake again!
Prep time: 15 Mins
Baking time: Around 15 Mins
55g Unsalted Butter (Softened)
75g Caster Sugar
55g Light Muscovado Sugar
110g Smooth Peanut Butter (Unsweetened, at room temperature)
1 Large Egg Yolk
1/2tbsp Milk
1tsp Vanilla Extract
85g Plain Flour
1/2tsp Baking Powder
100g Dark Chocolate (Finely Chopped)
We begin by preheating the oven to 180C/350F/Gas 4 and lining two large, flat baking sheets with baking paper. In a large mixing bowl cream together the butter and both sugars, then mix through the peanut butter. Beat in the egg yolk with the milk and vanilla extract, then sift in the plain flour along with the baking powder. Finally add the chocolate and mix to a soft, slightly sticky dough. Take a little handful of the dough (slightly smaller than a golf ball), then place on one of your baking sheets. Repeat for the rest of the dough, leaving a border around each cookie as they will spread when squashed.
Bake the cookies in the centre of the oven for ten minutes, then remove the trays. You will notice the cookies will have barely spread, so using a fish slice or palette knife squash each one flat. Return the trays to the oven and bake for around five more minutes, until each cookie is a light golden brown and just darkening at the edges.
When you are happy the cookies are baked remove them from the oven. Carefully slide each sheet of paper from the tray onto a wire rack or heatproof surface and leave for 20-30 minutes to firm up, before peeling each from the paper and returning to a wire rack to cool completely. And now the most important part...
...It's time to eat them!
Tuesday, 25 February 2014
Wednesday, 19 February 2014
Spiced Sultana Loaf Cake
One of the very best things about home baking is that even with a few basic ingredients a richly satisfying sweet treat is but an hour or so away. Some of my favourite recipes are those that are born from just playing around with what I have left over in the store cupboard and I've had no endless amount of fun challenging myself with only the ingredients available immediately to hand.
This sultana loaf may seem relatively inauspicious, but is definitely well worth the small amount of effort it will take to create it. With warm spicing, sweet citrus aromatics and a wonderfully rich texture, it's a great big hug of a loaf cake and perfect for the wet and windy days we've all been enduring. Although I'm sure I will find myself still making it when the summer sun eventually arrives!
Prep time: 15 Mins
Baking time: 60-65 Mins
175g Plain Flour
1tsp Baking Powder
175g Light Muscovado Sugar
1tsp Cinnamon
1/2tsp Nutmeg
175g Vegetable Oil
2 Large Eggs
1tsp Vanilla Extract
1tsp Lemon Extract
1tbsp Orange Juice
300g Sultanas
Let us begin you and I. Preheat the oven to 180C/350F/Gas 4, grease a 23cm (2lb I think!) loaf tin and line completely with baking paper (or one of those handy loaf tin liners if you have one). Sift the flour and baking powder together into a large mixing bowl, then add the sugar and mix to combine, ensuring any lumps of sugar no longer remain. Add the cinnamon and nutmeg, then mix lightly.
Pour the oil into a fresh bowl or large jug, then add the eggs and beat together with a fork. Tip into the flour mixture along with the vanilla extract, lemon extract and orange juice, then mix together to a smooth batter. Fold through the sultanas, then spoon into your prepared tin and gently ease to the edges. Place in the centre of the oven and bake for around 60-65 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. It's worth checking the cake after 50 minutes and if it is nicely brown on top then just lightly cover with a sheet of tin foil for the last 10-15 minutes.
When you are happy the loaf cake is baked remove from the oven, leave in the tin for 20 minutes, then carefully remove and place on a wire rack to cool completely. Slice, serve and devour.
This sultana loaf may seem relatively inauspicious, but is definitely well worth the small amount of effort it will take to create it. With warm spicing, sweet citrus aromatics and a wonderfully rich texture, it's a great big hug of a loaf cake and perfect for the wet and windy days we've all been enduring. Although I'm sure I will find myself still making it when the summer sun eventually arrives!
Prep time: 15 Mins
Baking time: 60-65 Mins
175g Plain Flour
1tsp Baking Powder
175g Light Muscovado Sugar
1tsp Cinnamon
1/2tsp Nutmeg
175g Vegetable Oil
2 Large Eggs
1tsp Vanilla Extract
1tsp Lemon Extract
1tbsp Orange Juice
300g Sultanas
Let us begin you and I. Preheat the oven to 180C/350F/Gas 4, grease a 23cm (2lb I think!) loaf tin and line completely with baking paper (or one of those handy loaf tin liners if you have one). Sift the flour and baking powder together into a large mixing bowl, then add the sugar and mix to combine, ensuring any lumps of sugar no longer remain. Add the cinnamon and nutmeg, then mix lightly.
Pour the oil into a fresh bowl or large jug, then add the eggs and beat together with a fork. Tip into the flour mixture along with the vanilla extract, lemon extract and orange juice, then mix together to a smooth batter. Fold through the sultanas, then spoon into your prepared tin and gently ease to the edges. Place in the centre of the oven and bake for around 60-65 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. It's worth checking the cake after 50 minutes and if it is nicely brown on top then just lightly cover with a sheet of tin foil for the last 10-15 minutes.
When you are happy the loaf cake is baked remove from the oven, leave in the tin for 20 minutes, then carefully remove and place on a wire rack to cool completely. Slice, serve and devour.
Monday, 17 February 2014
Life, etc...
For me life is about finding joy in such simple pleasures, be it a slice of cake, a cup of tea or just a quiet hour reading the paper or watching a film. The big grandstand moments, from the spectacular accomplishments to the passionate embraces, are all there to be savoured and remembered, but to be able to take inspiration from the everyday is what life is all about. It is easy to dismiss baking as nothing more than an unnecessary indulgence, but it is so much more than that. Baking is a joyous, fulfilling diversion from the tedious, toneless and tiresome. A colour, texture and flavour filled bonanza of achievable and affordable luxury that not only seeks to gratify, nourish and comfort, but to tantalise, excite and inspire. It is something that means so much to me and if I could I would bake, write about baking and share my love of baking with others all day, every day. Alas, despite my efforts this is not the case and in the near future it will become more difficult to satisfy my baking urges. However if you will stick with me I promise I will do everything I can to continue with this adventure and together we shall journey on for years to come...
TGB
Monday, 10 February 2014
Pineapple and Cherry Right Way Up Cake
What do you call a spin on a classic when the classic is a spin in itself? Well with this one I've turned the classic upside down cake on it's head (or should that be back onto its feet?), studding a light sponge with little jewels of chopped glacé cherries, topping with pineapple and finishing with a rich and indulgent toffee glaze. It's a really simple recipe and fantastic cake to serve at any time of the day, be it on its own or even warmed through with vanilla ice cream or custard. To conclude, make this cake immediately!
Prep time: 15 Mins
Baking time: 40 - 45 Mins
85g Unsalted Butter (Softened)
85g Caster Sugar
1 Large Egg plus 1 Yolk
1/2tsp Vanilla Extract
120g Plain Flour
1tsp Baking Powder
1.5tbsp Milk
200g Glacé Cherries (Roughly Chopped)
200g Chopped Tinned Pineapple (Drained of its juice)
For the glaze
40g Unsalted Butter (Chopped into small cubes)
80g Light Muscovado Sugar
1tbsp Golden Syrup
To the kitchen! Begin by preheating the oven to 180C/350F/Gas 4, greasing a 20cm deep loose-bottomed cake tin and lining completely with baking paper, or one of those handy cake tin liners readily available from most supermarkets. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk along with the vanilla extract. Sift in the flour and baking powder, then add the milk and mix to a smooth, consistent batter. Fold through the cherries, then spoon into the prepared tin and even to the edges. Arrange the chopped pineapple on top of the cake, pressing each piece gently into the surface, then bake in the centre of the oven for around 30 minutes.
After the cake has baked for around 15 minutes you can prepare the toffee glaze. In a small saucepan add the butter, sugar and golden syrup. Leave on a low/medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Once the cake has baked for 30 minutes remove it from the oven, quickly pour over the toffee glaze and return to the oven for a further 10-15 minutes until the glaze has soaked into the surface and is a deep golden brown. When you are happy the cake is baked remove it from the oven, leave in the tin for around 15 minutes, then carefully remove and leave to cool completely on a wire rack. All done!
Prep time: 15 Mins
Baking time: 40 - 45 Mins
85g Unsalted Butter (Softened)
85g Caster Sugar
1 Large Egg plus 1 Yolk
1/2tsp Vanilla Extract
120g Plain Flour
1tsp Baking Powder
1.5tbsp Milk
200g Glacé Cherries (Roughly Chopped)
200g Chopped Tinned Pineapple (Drained of its juice)
For the glaze
40g Unsalted Butter (Chopped into small cubes)
80g Light Muscovado Sugar
1tbsp Golden Syrup
To the kitchen! Begin by preheating the oven to 180C/350F/Gas 4, greasing a 20cm deep loose-bottomed cake tin and lining completely with baking paper, or one of those handy cake tin liners readily available from most supermarkets. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk along with the vanilla extract. Sift in the flour and baking powder, then add the milk and mix to a smooth, consistent batter. Fold through the cherries, then spoon into the prepared tin and even to the edges. Arrange the chopped pineapple on top of the cake, pressing each piece gently into the surface, then bake in the centre of the oven for around 30 minutes.
After the cake has baked for around 15 minutes you can prepare the toffee glaze. In a small saucepan add the butter, sugar and golden syrup. Leave on a low/medium heat, stirring occasionally until the butter has melted and the sugar has dissolved. Once the cake has baked for 30 minutes remove it from the oven, quickly pour over the toffee glaze and return to the oven for a further 10-15 minutes until the glaze has soaked into the surface and is a deep golden brown. When you are happy the cake is baked remove it from the oven, leave in the tin for around 15 minutes, then carefully remove and leave to cool completely on a wire rack. All done!
Friday, 7 February 2014
My Baking Adventures - January 2014
Here's a little look at some of the treats I've been making and baking over the last month. As always the recipes should be buried in the blog, but if you have any questions or comments don't hesitate to get in touch...
Tuesday, 4 February 2014
Crushed Cornflake and Chocolate Chip Cookies
I am often asked where I get my ideas for recipes and things to try. Well, some of my inspiration of course comes from existing and established recipes, traditional combinations and the near infinite number of highly skilled and talented individuals that choose to share their enthusiasm and passion online. Sometimes it comes from what is available, in season at the time or even just from what I have left over in the store cupboard or refrigerator. Occasionally it is something as simple as an aroma, a texture, even a colour that grabs my attention and sparks my imagination. However, a surprising amount of my recipes begin as merely a thought, a curiosity that nags at me and keeps me awake at night. Usually it's just a single ingredient or concept, that sits there in my mind, teasing me and daring me to explore its possibilities. As you can imagine more often than not my exploration and experimentation ends in little more than total failure, but every now and again my efforts are rewarded spectacularly, such as with these fantastic cornflake cookies.
Replacing much of the flour with well crushed cornflakes adds an amazing dynamism in both the texture and flavour of these charming cookies. They are soft and chewy, but with a light crunch and deep in their biscuity, almost toasted flavour. Add to this a dash of vanilla and a couple of handfuls of dark chocolate chips and you have what I can confidently declare as not only one of the best cookie recipes I've ever made, but one of the best I've ever eaten. And I've eaten a LOT of cookies!
Prep time: 20 Mins
Baking time: 14 Mins
150g Cornflakes
85g Unsalted Butter (Softened)
115g Caster Sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
1/2tsp Baking Powder
3tbsp Plain Flour
200g Choc Chips
The first task is to crush the cornflakes. A food processor will make light work of this, but I just use a large bowl and a rolling pin. After ten minutes of gentle pounding they should be relatively finely pulverised, with a few large crumbs and flakes remaining. This is PERFECT!
When the cornflakes are crushed you can make the cookies. Preheat the oven to 180C/350F/Gas 4 and line two large flat baking sheets with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk along with the vanilla extract. Sift in the baking powder and flour, then toss in the crushed cornflakes and chocolate chips. Mix together lightly with a wooden spoon then get your hands in and bring together to a firm, but sticky dough. Take a small amount of the mixture, roll into a golf ball shape, then flatten very slightly between your hands and place on one of your trays. Repeat for the rest of the mixture, making sure each squashed ball is evenly spaced apart (as they will spread during baking). You should get about 14-15 cookies from this quantity of mixture. Place both trays in the centre of the oven and bake for around 14 minutes, until the cookies have spread and are a deep, even golden brown. When you are happy they are baked, remove from the oven and carefully slide the paper from their trays onto a wire rack of heatproof surface. Leave for 20 minutes to firm up, before gently peeling each cookie from the paper and leaving to cool completely on a wire rack. Congratulations, you have finished!
Replacing much of the flour with well crushed cornflakes adds an amazing dynamism in both the texture and flavour of these charming cookies. They are soft and chewy, but with a light crunch and deep in their biscuity, almost toasted flavour. Add to this a dash of vanilla and a couple of handfuls of dark chocolate chips and you have what I can confidently declare as not only one of the best cookie recipes I've ever made, but one of the best I've ever eaten. And I've eaten a LOT of cookies!
Prep time: 20 Mins
Baking time: 14 Mins
150g Cornflakes
85g Unsalted Butter (Softened)
115g Caster Sugar
1 Large Egg plus 1 Yolk
1tsp Vanilla Extract
1/2tsp Baking Powder
3tbsp Plain Flour
200g Choc Chips
The first task is to crush the cornflakes. A food processor will make light work of this, but I just use a large bowl and a rolling pin. After ten minutes of gentle pounding they should be relatively finely pulverised, with a few large crumbs and flakes remaining. This is PERFECT!
When the cornflakes are crushed you can make the cookies. Preheat the oven to 180C/350F/Gas 4 and line two large flat baking sheets with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the egg and yolk along with the vanilla extract. Sift in the baking powder and flour, then toss in the crushed cornflakes and chocolate chips. Mix together lightly with a wooden spoon then get your hands in and bring together to a firm, but sticky dough. Take a small amount of the mixture, roll into a golf ball shape, then flatten very slightly between your hands and place on one of your trays. Repeat for the rest of the mixture, making sure each squashed ball is evenly spaced apart (as they will spread during baking). You should get about 14-15 cookies from this quantity of mixture. Place both trays in the centre of the oven and bake for around 14 minutes, until the cookies have spread and are a deep, even golden brown. When you are happy they are baked, remove from the oven and carefully slide the paper from their trays onto a wire rack of heatproof surface. Leave for 20 minutes to firm up, before gently peeling each cookie from the paper and leaving to cool completely on a wire rack. Congratulations, you have finished!
Tuesday, 28 January 2014
Baked Caramel Cheesecake
I've always found cheesecake to be a bit of a botheration, but I kid you not, this one is about as elementary as it gets. You may label it as a 'cheats cheesecake' and I will not contest the fact, as the rich caramel flavour comes from one of those inexpensive tins you will find next to the condensed milk in the supermarket. However the result is nothing other than luxurious, indulgent and of course utterly delicious.
A couple of points worth considering before we begin. You can use a split vanilla pod instead of extract if you prefer, although I personally think it leaves the finished texture a little grainy. You also have carte blanche when it comes to the biscuits. I love a classic digestive, but chocolate chip cookies, ginger nuts, even hobnobs are worth a go. You could even sprinkle a little sea salt on top, if you wanted to be REALLY cheeky!
Prep time: 20 Mins (Plus some chilling time)
Baking time: 40-45 Mins (Plus 10 Mins for the base)
200g Digestive Biscuits
125g Unsalted Butter (Melted)
600g Full Fat Soft Cheese (Such as Philadelphia)
397g Tinned Caramel (Such as Carnation)
1 Large Egg and 2 Yolks
1tsp Vanilla Extract
Preheat the oven to 190C/375F/Gas 5, lightly grease a 23cm springform tin and line the base and sides with baking paper. In a large bowl, pulverise the biscuits finely, then pour in the melted butter and mix to combine. Tip into your prepared tin, press out evenly to the edges and bake in the centre of the oven for ten minutes, before leaving to one side to cool.
Preheat the oven again to 190C/375F/Gas 5. When the base has cooled you can prepare the filling (or should that be topping?). In a clean bowl mix the cheese until creamy, then add the caramel and whisk, getting right down to the bottom of the bowl as you go. Add the eggs and vanilla extract, then whisk again until smooth and silky. Pour on top of the cooled base and bake in the centre of the oven for around 40-45 minutes, until the top is golden brown and the edges are just starting to darken. When you are happy the cheesecake is baked remove it from the oven, leave in the tin until cooled to room temperature, then (still in the tin) place in a container in the fridge for at least a few hours (ideally overnight) to set.
When the cheesecake has chilled very carefully remove it from the tin, peeling the paper from the edges. It's then all yours to serve to friends, family, or just to gobble up shamelessly on your own!
A couple of points worth considering before we begin. You can use a split vanilla pod instead of extract if you prefer, although I personally think it leaves the finished texture a little grainy. You also have carte blanche when it comes to the biscuits. I love a classic digestive, but chocolate chip cookies, ginger nuts, even hobnobs are worth a go. You could even sprinkle a little sea salt on top, if you wanted to be REALLY cheeky!
Prep time: 20 Mins (Plus some chilling time)
Baking time: 40-45 Mins (Plus 10 Mins for the base)
200g Digestive Biscuits
125g Unsalted Butter (Melted)
600g Full Fat Soft Cheese (Such as Philadelphia)
397g Tinned Caramel (Such as Carnation)
1 Large Egg and 2 Yolks
1tsp Vanilla Extract
Preheat the oven to 190C/375F/Gas 5, lightly grease a 23cm springform tin and line the base and sides with baking paper. In a large bowl, pulverise the biscuits finely, then pour in the melted butter and mix to combine. Tip into your prepared tin, press out evenly to the edges and bake in the centre of the oven for ten minutes, before leaving to one side to cool.
Preheat the oven again to 190C/375F/Gas 5. When the base has cooled you can prepare the filling (or should that be topping?). In a clean bowl mix the cheese until creamy, then add the caramel and whisk, getting right down to the bottom of the bowl as you go. Add the eggs and vanilla extract, then whisk again until smooth and silky. Pour on top of the cooled base and bake in the centre of the oven for around 40-45 minutes, until the top is golden brown and the edges are just starting to darken. When you are happy the cheesecake is baked remove it from the oven, leave in the tin until cooled to room temperature, then (still in the tin) place in a container in the fridge for at least a few hours (ideally overnight) to set.
When the cheesecake has chilled very carefully remove it from the tin, peeling the paper from the edges. It's then all yours to serve to friends, family, or just to gobble up shamelessly on your own!
Wednesday, 22 January 2014
Ginger and Smoked Tea Loaf with a Caravan Crust
I hadn't planned on publishing this one until next week, but it's so good I just couldn't wait to share it with you all. In fact I want to scream my love for this fantastic recipe from the rooftops, as it's without doubt one of the best tea loaves I've ever made. The combination of ginger and smoked tea is exquisitely ambrosial, heady and romantic in it's fragrance, with a titillating, sweetly spiced flavour and a soft, almost melt in the mouth texture. Be it for a cheeky breakfast or an afternoon tea treat it's a real barnstormer of a bake and no matter what you decide to spread on it (if anything at all) I promise you will not be disappointed. So what are you waiting for?
Prep time: 15 Mins (Plus overnight soaking time)
Baking time: 75 Mins
300g Dates (I used Medjool), chopped
75g Stem Ginger Syrup (from a jar of Stem Ginger)
125g Soft Dark Brown Sugar
300ml Hot and strong Russian Caravan Tea (Or Lapsang if you'd prefer)
250g Self Raising Flour
2tsp Ground Ginger
1tsp Nutmeg
1 Large Egg (Beaten)
For the Caravan Crust
100ml Strong Russian Caravan Tea (Or Lapsang)
50g Caster Sugar
Ready? Then let's begin. In the evening place the chopped dates in a shallow container, along with the stem ginger syrup and brown sugar. Pour over the hot tea, give it all a mix together, then leave to cool, stirring it occasionally. When it has cooled to room temperature cover and leave overnight, by which time the dates will have begun to break down and the mixture will have become syrupy.
Preheat the oven to 170C/325F/Gas 3, grease a 23cm (2lb I think!) loaf tin and line completely with baking paper (or one of those handy loaf tin liners if you have one). Sift the flour into a large bowl and mix through the ground ginger and nutmeg. Pour in the soaked dates, along with the soaking liquor, not forgetting to dip your finger in for a taste first (as the liquor is DIVINE). Add the beaten egg and mix thoroughly to a consistent batter, then pour into your prepared loaf tin. Bake in the centre of the oven for around 75 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the loaf. When you are happy the loaf is cooked remove it from the oven and set to one side for ten minutes, whilst you prepare the caravan crust.
Speaking of which, pour the 100ml of tea into a small saucepan and add the caster sugar. Place on a medium heat, stirring occasionally for a few minutes until the sugar has dissolved, then turn the heat up high and leave to bubble away until reduced and syrupy. You'll find the bubbles will start to hold their shape, which means it's time to turn the heat off. Carefully remove the hot loaf from the tin and place on a wire rack with a plate underneath (to catch any dripping syrup). Brush the syrup all over the top of the loaf and leave to cool completely, by which time the syrup should have crystallised slightly, leaving a sweet, shiny crust.
I personally love any sort of tea loaf sliced, warmed through either under the grill or in the toaster, then spread with peanut butter. There are no rules though, the choice is yours!
Prep time: 15 Mins (Plus overnight soaking time)
Baking time: 75 Mins
300g Dates (I used Medjool), chopped
75g Stem Ginger Syrup (from a jar of Stem Ginger)
125g Soft Dark Brown Sugar
300ml Hot and strong Russian Caravan Tea (Or Lapsang if you'd prefer)
250g Self Raising Flour
2tsp Ground Ginger
1tsp Nutmeg
1 Large Egg (Beaten)
For the Caravan Crust
100ml Strong Russian Caravan Tea (Or Lapsang)
50g Caster Sugar
Ready? Then let's begin. In the evening place the chopped dates in a shallow container, along with the stem ginger syrup and brown sugar. Pour over the hot tea, give it all a mix together, then leave to cool, stirring it occasionally. When it has cooled to room temperature cover and leave overnight, by which time the dates will have begun to break down and the mixture will have become syrupy.
Preheat the oven to 170C/325F/Gas 3, grease a 23cm (2lb I think!) loaf tin and line completely with baking paper (or one of those handy loaf tin liners if you have one). Sift the flour into a large bowl and mix through the ground ginger and nutmeg. Pour in the soaked dates, along with the soaking liquor, not forgetting to dip your finger in for a taste first (as the liquor is DIVINE). Add the beaten egg and mix thoroughly to a consistent batter, then pour into your prepared loaf tin. Bake in the centre of the oven for around 75 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the loaf. When you are happy the loaf is cooked remove it from the oven and set to one side for ten minutes, whilst you prepare the caravan crust.
Speaking of which, pour the 100ml of tea into a small saucepan and add the caster sugar. Place on a medium heat, stirring occasionally for a few minutes until the sugar has dissolved, then turn the heat up high and leave to bubble away until reduced and syrupy. You'll find the bubbles will start to hold their shape, which means it's time to turn the heat off. Carefully remove the hot loaf from the tin and place on a wire rack with a plate underneath (to catch any dripping syrup). Brush the syrup all over the top of the loaf and leave to cool completely, by which time the syrup should have crystallised slightly, leaving a sweet, shiny crust.
I personally love any sort of tea loaf sliced, warmed through either under the grill or in the toaster, then spread with peanut butter. There are no rules though, the choice is yours!
Tuesday, 21 January 2014
Raisin and Sherry Cake
With such tumultuous and tempestuous weather I thought it appropriate to come up with a recipe for a great big cuddle of a cake. A palliative and consolatory cake that both warms the soul and satisfies the tummy. Although there is a relatively substantial quantity of sherry this one is far from boozy, with just the mild spiced caramel flavour bouncing off of the sweet and fruity raisins. I've also added some grated apple which not only aids in keeping the cake moreishly moist, but also gives the finished article just a touch of the enigmatic. I find it's always fun to keep your guests guessing!
Prep time: 20 Mins (Plus overnight soaking time)
Baking time: 65-70 Mins
300g Raisins
150g Peeled and Grated Apple (I used 2 medium Braeburns)
100g Golden Syrup
1tsp Vanilla Extract
150ml Sherry
180g Unsalted Butter (Softened)
125g Light Muscovado Sugar
3 Large Eggs
200g Plain Flour
1tsp Baking Powder
As the evening descends, take a decent sized airtight container and toss in the raisins. Add the apple, golden syrup and vanilla extract, then pour over the sherry. Give it a mix together, then seal and leave to soak at room temperature overnight.
The following day preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed cake tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the flour and baking paper, mix until you are left with a smooth batter, then add the soaked fruit (along with the soaking liquor) and vigorously mix once more. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 65-70 minutes, until the cake is an even golden brown 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 from the oven, leave in the tin for 15 minutes, then carefully turn out, leaving to cool completely on a wire rack. Your work is done.
Prep time: 20 Mins (Plus overnight soaking time)
Baking time: 65-70 Mins
300g Raisins
150g Peeled and Grated Apple (I used 2 medium Braeburns)
100g Golden Syrup
1tsp Vanilla Extract
150ml Sherry
180g Unsalted Butter (Softened)
125g Light Muscovado Sugar
3 Large Eggs
200g Plain Flour
1tsp Baking Powder
As the evening descends, take a decent sized airtight container and toss in the raisins. Add the apple, golden syrup and vanilla extract, then pour over the sherry. Give it a mix together, then seal and leave to soak at room temperature overnight.
The following day preheat the oven to 170C/325F/Gas 3, grease a 20cm deep loose bottomed cake tin and line the base with baking paper. In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time. Sift in the flour and baking paper, mix until you are left with a smooth batter, then add the soaked fruit (along with the soaking liquor) and vigorously mix once more. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 65-70 minutes, until the cake is an even golden brown 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 from the oven, leave in the tin for 15 minutes, then carefully turn out, leaving to cool completely on a wire rack. Your work is done.
Tuesday, 14 January 2014
Cocoa Coffee Cake with Caramelised White Chocolate Icing
Although not a fan of coffee I concede that I cannot resist a slice of cake that has been infused with its toasty and roasty flavour, particularly when married with dark chocolate. A good coffee cake is the epitome of deliciousness and this one is a very good coffee cake, with a light mocaccino sponge studded with dark chocolate chips and topped with a rich and sweet caramelised white chocolate icing.
With regards to the caramelised white chocolate you can now buy this from various online retailers (It may be labelled as "blonde" or "dulce" chocolate). However if you want to have a go at making it yourself I fired a recipe out into the bloggosphere last year. It's a good, albeit moderately challenging one to make and well worth the effort, so if you fancy giving it a go you can find the recipe here.
Prep time: 20 Mins
Baking time: 50 Mins
5tbsp of Strong Black Coffee (Hot)
1hpd tbsp Cocoa Powder
200g Unsalted Butter (Softened)
200g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
1tsp Baking Powder
210g Plain Flour
150g Dark Chocolate (Chopped into little pieces)
For the icing
100g Caramelised White Chocolate
100g Unsalted Butter (Softened)
150g Icing Sugar
A pinch of salt (Optional)
Ready... steady... go! Mix the cocoa powder with the hot coffee and leave to cool. When the coffee mixture is at room temperature preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed baking tin and line with baking paper. Try to line the whole tin if you can as this extra layer of insulation will help reduce doming during baking. Cream together the butter and the sugar, then beat in the eggs one at a time. Add the vanilla extract along with the coffee mixture, give it a brief mix, then sift in the baking powder and flour. Mix to a smooth and consistent batter, then fold through the chopped chocolate. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for 15 minutes, then turn out onto a wire rack, removing the paper. Leave to cool completely.
When the cake is cool you can make the icing. Melt the caramelised white chocolate over a bain-marie or in the microwave (if you are VERY confident in your timings) then set to one side for 5 minutes. Cream together the butter and icing sugar, then add the chocolate and mix until smooth. I like to add a pinch of salt at this point, which I think gives it just a hint of salted caramel, but you can leave it out if you prefer. Spread the icing over the top of the cake and you are finished. Ready... steady... go and get a knife so you can cut yourself a massive slice!
With regards to the caramelised white chocolate you can now buy this from various online retailers (It may be labelled as "blonde" or "dulce" chocolate). However if you want to have a go at making it yourself I fired a recipe out into the bloggosphere last year. It's a good, albeit moderately challenging one to make and well worth the effort, so if you fancy giving it a go you can find the recipe here.
Prep time: 20 Mins
Baking time: 50 Mins
5tbsp of Strong Black Coffee (Hot)
1hpd tbsp Cocoa Powder
200g Unsalted Butter (Softened)
200g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
1tsp Baking Powder
210g Plain Flour
150g Dark Chocolate (Chopped into little pieces)
For the icing
100g Caramelised White Chocolate
100g Unsalted Butter (Softened)
150g Icing Sugar
A pinch of salt (Optional)
Ready... steady... go! Mix the cocoa powder with the hot coffee and leave to cool. When the coffee mixture is at room temperature preheat the oven to 180C/350F/Gas 4, grease a 20cm deep loose bottomed baking tin and line with baking paper. Try to line the whole tin if you can as this extra layer of insulation will help reduce doming during baking. Cream together the butter and the sugar, then beat in the eggs one at a time. Add the vanilla extract along with the coffee mixture, give it a brief mix, then sift in the baking powder and flour. Mix to a smooth and consistent batter, then fold through the chopped chocolate. Spoon into your prepared tin, even to the edges and bake in the centre of the oven for around 50 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the cake. When you are happy the cake is baked remove it from the oven, leave in the tin for 15 minutes, then turn out onto a wire rack, removing the paper. Leave to cool completely.
When the cake is cool you can make the icing. Melt the caramelised white chocolate over a bain-marie or in the microwave (if you are VERY confident in your timings) then set to one side for 5 minutes. Cream together the butter and icing sugar, then add the chocolate and mix until smooth. I like to add a pinch of salt at this point, which I think gives it just a hint of salted caramel, but you can leave it out if you prefer. Spread the icing over the top of the cake and you are finished. Ready... steady... go and get a knife so you can cut yourself a massive slice!
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