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.

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.

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.

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... 

Baked Pumpkin Cheesecake

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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!!!

My Baking Adventures - September/October 2014

Here's what I've been making and baking over the last month or two. You'll find most of the recipes on the blog, but if you have any questions, comments or just want to say hello, then don't hesitate to get in touch!

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!

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!

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!

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!