There's nothing like being struck down with an alien supervirus to bring on the blues and that's exactly how I've felt for the last week or two. Stricken with such an affliction I had to suspend my cake adventures, but now I'm back on the baking bandwagon I could not be happier. To celebrate the event I've come up with this DIRTY AND BOOZY upside down cake using apples, almonds and amaretto liqueur. It is as naughty as it is delicious, so I can think of no finer recipe to announce my return!
Prep time: 25 Mins
Baking time: 55-60 Mins
For the Amaretto Glaze
50g Unsalted Butter (Softened)
100g Demerara Sugar
1tbsp Golden Syrup
A good splash of Amaretto (Or Brandy if you'd prefer)
1tsp of Vanilla Extract
For the Cake
200g Unsalted Butter (Softened)
200g Golden Caster Sugar
3 Large Eggs
1/2tsp Almond Extract
1tsp Mixed Spice
100g Ground Almonds
100g Plain Flour
1tsp Baking Powder
3 Good Sized Dessert Apples (Peeled and cored)
A handful of Flaked Almonds
Let's begin. Preheat the oven to 180C/350F/Gas 4, grease a 21cm square baking tin and line the base with baking paper. Then it's straight on to the glaze! In a medium mixing bowl cream together the butter and demerara sugar then mix through the golden syrup, amaretto and vanilla. Set to one side whilst you prepare the cake mixture.
In a large mixing bowl cream together the butter and the sugar, then beat in the eggs one at a time along with the almond extract and spice. Fold through the ground almonds, then sift in the flour and baking powder and mix to a smooth, consistent batter. Grate in one of the apples and fold through, then you are ready set this bad boy up for baking.
Spread the glaze mixture evenly over the base of the tin and sprinkle with flaked almonds. Thinly slice the remaining apples and lay on top of the glaze, then spoon over the cake mixture and even to the edges. Bake in the centre of the oven for around 55-60 minutes, until a metal skewer comes out cleanly 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, then carefully turn out onto a wire rack. Leave to cool completely then slice and serve. All done!
Thursday, 25 June 2015
Thursday, 11 June 2015
Beetroot and Hazelnut Sponge Squares
Beetroot is rather 'on trend' when it comes to baking at the moment, but that doesn't make it any less of a worthy ingredient. Here I've added it cooked and grated to a lovely fragrant hazelnut and orange cake mixture, let the oven work its magic, then sliced into squares. Once baked you can enjoy the cheeky little squares naked or embellish as you see fit. You could try a light dusting of icing sugar, or a drizzle of syrup, but I think a simple butter or cheese icing perfumed with vanilla is just heavenly. Have at it!
Prep time: 25 Mins
Baking time: 50 Mins
175g Unsalted Butter (Softened)
180g Golden Caster Sugar
2 Large Eggs and 1 Yolk
The Zest of 1 Orange
100g Ground Roasted Hazelnuts
85g Plain Flour
1tsp Baking Powder
175g Cooked Beetroot (Grated or finely chopped)
Preheat the oven to 180C/350F/Gas 4, grease a small rectangular baking tin (Around 27x22cm) and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time along with the yolk and orange zest. Fold through the hazelnuts, followed by the plain flour and baking powder, then add the beetroot and fold again until evenly combined. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 50 minutes, until toasty brown on top and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven and leave to cool in the tin.
When the sponge has cooled remove from the tin, peeling off the baking paper. Slice into squares and decorate. Done done done!
Prep time: 25 Mins
Baking time: 50 Mins
175g Unsalted Butter (Softened)
180g Golden Caster Sugar
2 Large Eggs and 1 Yolk
The Zest of 1 Orange
100g Ground Roasted Hazelnuts
85g Plain Flour
1tsp Baking Powder
175g Cooked Beetroot (Grated or finely chopped)
Preheat the oven to 180C/350F/Gas 4, grease a small rectangular baking tin (Around 27x22cm) and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time along with the yolk and orange zest. Fold through the hazelnuts, followed by the plain flour and baking powder, then add the beetroot and fold again until evenly combined. Spoon the mixture into your prepared tin and bake in the centre of the oven for around 50 minutes, until toasty brown on top and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven and leave to cool in the tin.
When the sponge has cooled remove from the tin, peeling off the baking paper. Slice into squares and decorate. Done done done!
Friday, 5 June 2015
PACK ONLY THE ESSENTIALS...
These days there are countless thingamagigs, doohickeys and whatchamacallits available to the intergalactic baking fantasist, from the handheld, to the mechanical, to even the electronic. However some are more necessary than others. Here are the apparatus and appliances that I simple cannot do without...
bowls
A small, medium and large one should be ample, even better if they have rigid sides. If they are both heat and microwave proof give yourself a gold star.
digital scales
As charming as antique scales are, this isn’t the 1920’s so embrace the technology and pick up a digital set. They aren’t only great for accurately weighing ingredients, but most allow you to zero the weight with different bowls and jugs. I cannot overstate how useful this is.
a kitchen timer (or phone app)
A digital kitchen timer (with an alarm) is a useful little gadget, but these days most phones come with the same functionality built in. Heed my advice and use it if you have one. I’ve burnt many a sponge whilst distracted by my “activities”.
measuring jugs
As with the bowls, a couple of heat/microwave proof jugs should suffice, ideally in different sizes. Small jugs have as much value as big ones (Insert joke here).
a selection of wooden spoons
I love a gadget as much as the next man, but one of my favourite two kitchen tools is a wooden spoon. You just can’t beat the classics.
a large metal spoon
For the rare occasions I’m forced to leave the wooden spoon in my utility belt.
a silicone spatula
It’s one of those kitchen tools that you wonder why is in the drawer, until you need it. And trust me, whether for smothering on icing or scraping batter from a bowl, you will need it.
a palette knife
I concede I have used mine many a time to liberate a troublesome sponge from its tin.
a sieve and strainer
A sieve is fine for sifting and straining, but its little brother is equally as useful, be it for a light dusting, or just to strain your Earl Grey leaves.
bowls
A small, medium and large one should be ample, even better if they have rigid sides. If they are both heat and microwave proof give yourself a gold star.
digital scales
As charming as antique scales are, this isn’t the 1920’s so embrace the technology and pick up a digital set. They aren’t only great for accurately weighing ingredients, but most allow you to zero the weight with different bowls and jugs. I cannot overstate how useful this is.
a kitchen timer (or phone app)
A digital kitchen timer (with an alarm) is a useful little gadget, but these days most phones come with the same functionality built in. Heed my advice and use it if you have one. I’ve burnt many a sponge whilst distracted by my “activities”.
measuring jugs
As with the bowls, a couple of heat/microwave proof jugs should suffice, ideally in different sizes. Small jugs have as much value as big ones (Insert joke here).
a selection of wooden spoons
I love a gadget as much as the next man, but one of my favourite two kitchen tools is a wooden spoon. You just can’t beat the classics.
a large metal spoon
For the rare occasions I’m forced to leave the wooden spoon in my utility belt.
a silicone spatula
It’s one of those kitchen tools that you wonder why is in the drawer, until you need it. And trust me, whether for smothering on icing or scraping batter from a bowl, you will need it.
a palette knife
I concede I have used mine many a time to liberate a troublesome sponge from its tin.
a sieve and strainer
A sieve is fine for sifting and straining, but its little brother is equally as useful, be it for a light dusting, or just to strain your Earl Grey leaves.
a mini chopper
Personally I’ve never needed a food processor, but I’ve been through numerous little mini ones. My knife skills are awful at the best of times, so having one saves both time and my fingers.
a pestle and mortar
Although it may take two of you to lift it into position, a big heavy pestle and mortar will make light work of nearly everything you throw at it.
a sharp, long bladed knife
My other favourite kitchen tool, a big knife is critical not only for baking, but for cooking in general. A really sharp blade will not only aid in precision, but enable a smooth and safer chopping action. Just make sure you inform whoever is washing up that it is in the bowl.
a large chopping board
I have a hefty butchers style block that is not only handy for the usual reasons, but looks marvellous when serving bread or cuts of meat.
a selection of airtight containers
You’ve worked hard to create a wonderful cake, so you want to make sure it lasts as long as possible. They may not be pretty, but having a few airtight containers to hand will keep your sweet treats fresher for longer.
baking paper, cling film and foil
It may seem like a no-brainer but I am embarrassed by the amount of times I’ve needed a sheet of one of these, only to find out that I’ve exhausted my supply.
pastry cutters
A selection of round cutters is a good start, just don’t forget the novelty ones.
a selection of good quality baking tins and trays
Round, square and rectangular, loose bottomed, springform and fixed, flat, shallow and deep. The more sizes you can get the better, but settle for poor quality bakeware and you’ll pay the price in the long run.
a set of measuring spoons
When is a teaspoon not a teaspoon? I have about 20 different sizes. For this reason I have an accurate set of measuring spoons and make use of them nearly every time I bake.
a wire rack
I actually have two wire racks, but if you can acquire a large one then that should be enough. Just make sure you dry them properly after washing, as mine seem to rust relatively quickly (Although they do admittedly endure frequent batterings).
a pastry brush
You can get little silicone brushes relatively inexpensively these days, but they are so much better than the old style, unless you want your guests to be picking bristles from their teeth.
and in the store cupboard...
The variety of ingredients at your disposal is too numerous to mention in their entirety, but if you keep a stock of the basic consumables listed below, you will always be in a position to create something delicious, no matter the occasion.
flour, fats, sugar, eggs
Flour, fat, sugar and eggs are the key quartet for the majority of baking symphonies.
I use plain flour the most, but occasionally require self raising. I also will make use of very strong white bread flour for, well you can probably guess.
By fats I mean butter and oil, both of which I utilise considerably. Butter should be unsalted and should be butter, not a butter substitute such as margarine. Vegetable and olive oil should suffice.
The sugar and sweetener options are great in number and each provides a noticeably different flavour and texture. Caster, light muscovado and soft dark brown sugar are all welcome additions to your arsenal, but I also have a soft (and sticky) spot for golden and maple syrup.
Eggs should be large, fresh and egg shaped.
extracts
Be it vanilla, orange, almond or even something more exotic, extracts are an excellent way of packing both flavour and fragrance into most bakes. However it is worth noting that extracts and essences are not the same thing. Anyone using essences will spend time on the naughty step.
baking powder and bicarbonate of soda
Do you want your cakes to rise and your sponges to be light and fluffy? Then you need to harness the POWER OF CHEMISTRY.
spices
Cinnamon, ginger, nutmeg and mixed spice are some of the classics, but don’t be afraid to experiment. I like to buy a new one now and again and just try it out in a few things. Although I admit, adding paprika to a Victoria sponge was somewhat ill advised.
dried/preserved fruit
Dried and preserved fruit (raisins, dates, apricots, etc) is somewhat on trend at the moment, which pleases me no end, as they are delicious. The plumper and juicier the better.
nuts
Not only for the same reason as dried fruit, but substituting ground nuts for flour provides both a delicate moisture to sponges and a rich, almost toasted flavour.
golden/maple syrup
Use it to sweeten, drizzle it, smother it, drink it out of the bottle.
booze
Being naughty is reason enough, but a dash of a spirit or liqueur can make an ordinary bake really quite extraordinary.
chocolate/cocoa powder
Requires no introduction, no explanation and no justification.
Thursday, 28 May 2015
Mini Fruit Loaf
I love making whopping great loaves as much as the next transdimensional baking chevalier, but sometimes a little treat is all that's required. This loaf is perfect for one or two people to enjoy and keeps well for a couple of days, particularly if you are toasting thick slices (and you should toast thick slices). You can pick up fresh yeast very inexpensively from most bakeries, or even from the baking counter at supermarkets. If you're lucky you might even be gifted a generous block for free!
Prep time: 20 Mins (Plus proving time)
Baking time: 30 Mins
7g Fresh Yeast
140ml Tepid Water
25g Caster Sugar
200g Very Strong White Bread Flour
1tsp Mixed Spice
Half a tsp of Salt
1tbsp Unsalted Butter (Melted and cooled)
A small handful or two of Mixed Dried fruit and Peel (depending on how fruity you like it)
First we make the dough. In a bowl crumble the fresh yest into the tepid water, then add the sugar. Mix to blend, then add the flour, spice, salt, butter and fruit. Using a flat bladed knife bring the mixture together to a loose dough, then tip out onto a floured surface. Bring the dough together, then knead for around 10 mins, stretching and folding the dough until it's smooth and elastic. It will start off rather sticky, but try and avoid adding too much flour if you can. Once the dough has been kneaded place in a lightly greased bowl, cover with a tea towel and leave in a warm place for an hour to prove.
Once the dough has risen remove from the warm place and turn out onto a clean, lightly greased surface. Knock the air from the dough, then gently shape into a fat sausage. Place in a small loaf tin (also lightly greased) and return to your warm place for a further 30 mins, preheating the oven to 200C/400F/Gas 6 halfway through. Once the dough has risen again in the tin place in the centre of the oven for around 30 minutes, until the bread is a dark golden on top, then remove. Leave for at least 20 minutes before serving, which will be challenge as this little loaf is hard to resist!
Prep time: 20 Mins (Plus proving time)
Baking time: 30 Mins
7g Fresh Yeast
140ml Tepid Water
25g Caster Sugar
200g Very Strong White Bread Flour
1tsp Mixed Spice
Half a tsp of Salt
1tbsp Unsalted Butter (Melted and cooled)
A small handful or two of Mixed Dried fruit and Peel (depending on how fruity you like it)
First we make the dough. In a bowl crumble the fresh yest into the tepid water, then add the sugar. Mix to blend, then add the flour, spice, salt, butter and fruit. Using a flat bladed knife bring the mixture together to a loose dough, then tip out onto a floured surface. Bring the dough together, then knead for around 10 mins, stretching and folding the dough until it's smooth and elastic. It will start off rather sticky, but try and avoid adding too much flour if you can. Once the dough has been kneaded place in a lightly greased bowl, cover with a tea towel and leave in a warm place for an hour to prove.
Once the dough has risen remove from the warm place and turn out onto a clean, lightly greased surface. Knock the air from the dough, then gently shape into a fat sausage. Place in a small loaf tin (also lightly greased) and return to your warm place for a further 30 mins, preheating the oven to 200C/400F/Gas 6 halfway through. Once the dough has risen again in the tin place in the centre of the oven for around 30 minutes, until the bread is a dark golden on top, then remove. Leave for at least 20 minutes before serving, which will be challenge as this little loaf is hard to resist!
Tuesday, 19 May 2015
Almond and Coconut Cream Sponge Squares
These squares may sound rather unassuming but have received some of the most universally positive feedback of anything I've baked before. Maybe it's the soft and yielding coconut cream sponge, maybe it's the sweet buttercream perfumed with almond and dusted with sweetened, shredded coconut. I suspect though it's the combination of the two, presented in a little bite-sized package and perfect for a mid morning indulgence or afternoon tea treat. I recommend you try them for yourself at the earliest available opportunity!
Prep time: 20 Mins
Baking time: 30 Mins
100g Unsalted Butter (Softened)
200g Golden Caster Sugar
2 Large Eggs and 1 Yolk
115g Ground Almonds
160ml Coconut Cream
90g Plain Flour
1tsp Baking Powder
For the Almond Buttercream
150g Unsalted Butter (Softened)
300g Icing Sugar (Sifted)
A dash of Almond Extract
A handful of Sweetened, Shredded Coconut
Let us begin! Preheat the oven to 180C/350F/Gas 4 and line a small rectangular baking tin with baking paper. The one I use is around 27 x 22cm. In a large mixing bowl cream together the butter and sugar with an electric whisk, then add the eggs one at time. Continue whisking to combine, before adding the almonds, coconut cream, plain flour and baking powder. Whisk away until you are left with a smooth, consistent batter, then pour into your prepared tin. Bake in the centre of the oven for around 30 minutes until light golden and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven, leave in the tin for about 30 mins, then (very) carefully remove and leave to cool on a wire rack. Don't worry if the paper comes with it as you can peel this off when cool.
Once the sponge is cool you can prepare the batter. In a large mixing bowl cream together the butter and icing sugar, before adding the almond extract and mixing until smooth. You can add as little or as much of the almond extract as you like, but I would advise caution, at least initially. Spread the buttercream all over the top of the sponge, sprinkle over the coconut, then slice into little squares and serve. Time to enjoy!
Prep time: 20 Mins
Baking time: 30 Mins
100g Unsalted Butter (Softened)
200g Golden Caster Sugar
2 Large Eggs and 1 Yolk
115g Ground Almonds
160ml Coconut Cream
90g Plain Flour
1tsp Baking Powder
For the Almond Buttercream
150g Unsalted Butter (Softened)
300g Icing Sugar (Sifted)
A dash of Almond Extract
A handful of Sweetened, Shredded Coconut
Let us begin! Preheat the oven to 180C/350F/Gas 4 and line a small rectangular baking tin with baking paper. The one I use is around 27 x 22cm. In a large mixing bowl cream together the butter and sugar with an electric whisk, then add the eggs one at time. Continue whisking to combine, before adding the almonds, coconut cream, plain flour and baking powder. Whisk away until you are left with a smooth, consistent batter, then pour into your prepared tin. Bake in the centre of the oven for around 30 minutes until light golden and a metal skewer comes out clean when inserted into the middle of the sponge. When you are happy the sponge is baked remove from the oven, leave in the tin for about 30 mins, then (very) carefully remove and leave to cool on a wire rack. Don't worry if the paper comes with it as you can peel this off when cool.
Once the sponge is cool you can prepare the batter. In a large mixing bowl cream together the butter and icing sugar, before adding the almond extract and mixing until smooth. You can add as little or as much of the almond extract as you like, but I would advise caution, at least initially. Spread the buttercream all over the top of the sponge, sprinkle over the coconut, then slice into little squares and serve. Time to enjoy!
Wednesday, 13 May 2015
Little Ginger Cakes
There's nothing like a naughty little cake to brighten up ones day and
even the simplest of creations can be just the tonic to the everyday
blues. These little ginger cakes only require a modicum of effort to prepare,
but with a deep rich flavour and soft, yet still biscuity texture they
are oh so satisfying to devour. I personally like mine served just with a
cup of leaf tea, but you could also try them warm with cream, custard
or cold ice cream. Nom nom nom!
Prep time: 15 Mins
Baking time: 20-25 Mins
150g Unsalted Butter (Softened)
190g Dark Muscovado Sugar
2 Large Eggs
1tsp Baking Powder
200g Plain Flour
3tbsp Milk
2tsp Ground Ginger
1/2 Jar of Stem Ginger in Syrup
Here we go! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder and 100g of plain flour, then give it a mix. Splash in the milk, followed by the other 100g of plain flour along with the ground ginger, then mix together to a smooth, consistent batter. Take the ginger from the syrup, chop finely and fold through the batter. Spoon equally into your prepared cases and bake in the centre of the oven for 20-25 minutes, until a toothpick comes out clean when inserted into the middle of one of the cakes. When you are happy the cakes are baked remove and transfer each to a wire rack. Brush over the stem ginger syrup and leave to tool. All finished!
Prep time: 15 Mins
Baking time: 20-25 Mins
150g Unsalted Butter (Softened)
190g Dark Muscovado Sugar
2 Large Eggs
1tsp Baking Powder
200g Plain Flour
3tbsp Milk
2tsp Ground Ginger
1/2 Jar of Stem Ginger in Syrup
Here we go! Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Sift in the baking powder and 100g of plain flour, then give it a mix. Splash in the milk, followed by the other 100g of plain flour along with the ground ginger, then mix together to a smooth, consistent batter. Take the ginger from the syrup, chop finely and fold through the batter. Spoon equally into your prepared cases and bake in the centre of the oven for 20-25 minutes, until a toothpick comes out clean when inserted into the middle of one of the cakes. When you are happy the cakes are baked remove and transfer each to a wire rack. Brush over the stem ginger syrup and leave to tool. All finished!
Thursday, 7 May 2015
Rhubarb and Custard Cheesecake
Rhubarb is one of my very favourite ingredients, so when it is in season I try to use it as much as I can. Here I've contorted the familiar rhubarb and custard pairing into a diabolically decadent (and not to mention delicious) cheesecake. Setting with gelatin gives the cheesecake a silky smooth texture, which bounces beautifully off of the spikey, yet still sweet rhubarb and using ginger nuts in the base brings just the merest hint of spice to the party. And what a party it is!
Prep time: 30 Mins
Baking time: 30 Mins (For the rhubarb)
Setting time: At least 6 Hours
400g Rhubarb
A good handful of Caster Sugar
The juice of 1 Lemon
200g Ginger Nut Biscuits
100g Unsalted Butter (Melted)
400g Cream Cheese
350g Custard
1/2tsp Vanilla Paste
6 Sheets Leaf Gelatin
100ml Boiling Water
The first job is to cook the rhubarb, so preheat the oven to 200C/400F/Gas 6. Chop the rhubarb up into little batons, then mix together with the sugar and lemon juice. Tip into a large ovenproof dish, evenly space across the base, then cover with foil. Place in the centre of the oven for around 30 minutes, until the rhubarb is blushing pink with just a tinge of green and soft to the touch. Leave to cool for 5 minutes, before tipping the rhubarb (juice and all) into a heatproof container. Once cool cover completely and set to one side until you are ready to make the cheesecake.
Speaking of which, line the base of a deep 20cm cake tin with baking paper. Pulverise the biscuits to fine crumbs, then mix through the melted butter. Tip into your prepared tin, then press evenly to the edges. In a fresh bowl beat the cheese until smooth, then mix through the custard and vanilla. Soak 4 sheets of gelatin in cold water for 5 minutes (you can use 3 if you want a softer set), then drain and place in a small dish. Add 1.5tbsp of boiling water, mix to dissolve, then tip into you cheese mixture. Mix until smooth then spoon into your tin, over the biscuit base. Even to the edges, then place in the fridge to chill for 2 hours.
Tip the cooled rhubarb into a large bowl. Take the last two sheets of rhubarb, soak again in cold water for five minutes, before draining and placing in a dish with 100ml of boiling water. Mix to dissolve, then add the rhubarb (juice and all again!) and mix to combine. Spoon evenly over the semi-set cheesecake mixture and return to the fridge for at least another 4.5-5 hours, ideally overnight.
Once set take the cheesecake out of the fridge, run a flat bladed knife around the edge, then carefully remove from the tin. All done!
Prep time: 30 Mins
Baking time: 30 Mins (For the rhubarb)
Setting time: At least 6 Hours
400g Rhubarb
A good handful of Caster Sugar
The juice of 1 Lemon
200g Ginger Nut Biscuits
100g Unsalted Butter (Melted)
400g Cream Cheese
350g Custard
1/2tsp Vanilla Paste
6 Sheets Leaf Gelatin
100ml Boiling Water
The first job is to cook the rhubarb, so preheat the oven to 200C/400F/Gas 6. Chop the rhubarb up into little batons, then mix together with the sugar and lemon juice. Tip into a large ovenproof dish, evenly space across the base, then cover with foil. Place in the centre of the oven for around 30 minutes, until the rhubarb is blushing pink with just a tinge of green and soft to the touch. Leave to cool for 5 minutes, before tipping the rhubarb (juice and all) into a heatproof container. Once cool cover completely and set to one side until you are ready to make the cheesecake.
Speaking of which, line the base of a deep 20cm cake tin with baking paper. Pulverise the biscuits to fine crumbs, then mix through the melted butter. Tip into your prepared tin, then press evenly to the edges. In a fresh bowl beat the cheese until smooth, then mix through the custard and vanilla. Soak 4 sheets of gelatin in cold water for 5 minutes (you can use 3 if you want a softer set), then drain and place in a small dish. Add 1.5tbsp of boiling water, mix to dissolve, then tip into you cheese mixture. Mix until smooth then spoon into your tin, over the biscuit base. Even to the edges, then place in the fridge to chill for 2 hours.
Tip the cooled rhubarb into a large bowl. Take the last two sheets of rhubarb, soak again in cold water for five minutes, before draining and placing in a dish with 100ml of boiling water. Mix to dissolve, then add the rhubarb (juice and all again!) and mix to combine. Spoon evenly over the semi-set cheesecake mixture and return to the fridge for at least another 4.5-5 hours, ideally overnight.
Once set take the cheesecake out of the fridge, run a flat bladed knife around the edge, then carefully remove from the tin. All done!
Thursday, 30 April 2015
My baking adventures - April 2015
Here's what I've been baking, making and eating over the last month. I love to hear all your questions and comments so if you have any, you know where to find me...
Tuesday, 21 April 2015
Chocolate Banana Beasties
DARK CHOCOLATE! WHITE CHOCOLATE! BANANA! ALMONDS! VANILLA!
I need say no more.
Prep time: 20 Mins
Baking time: 40 Mins
100g Dark Chocolate
100g White Chocolate
185g Unsalted Butter (Cut into cubes)
200g Light Muscovado Sugar
1tsp Vanilla Extract
2 Large Eggs and 2 Yolks
2 Bananas (Ripe and mashed)
100g Ground Almonds
65g Plain Flour
A handful of Banana Chips
This one is very easy, so let's get cracking! Preheat the oven to 180C/350F/Gas 4 and line a small-ish baking tin with baking paper. The one I use is around 26x20cm. Melt together the chocolate and butter, either over a bain-marie or in the microwave (if you are confident in your timings), then set to one side for 5 minutes to cool slightly.
In a large bowl whisk together the eggs, yolks, sugar and vanilla. Fold through the mashed banana, followed by the chocolate and butter, before adding the almonds and flour and repeating the folding process until you are left with a smooth, consistent batter. Pour into your prepared tin, arrange the banana chips on top and bake in the centre of the oven for around 40 minutes, until a metal skewer comes out with a few sticky crumbs attached.
When you are happy the mixture is baked, remove from the oven and leave to cool in the tin. Once cool, carefully remove from the tin and slice into squares with a sharp knife. Lovely cake time!
I need say no more.
Prep time: 20 Mins
Baking time: 40 Mins
100g Dark Chocolate
100g White Chocolate
185g Unsalted Butter (Cut into cubes)
200g Light Muscovado Sugar
1tsp Vanilla Extract
2 Large Eggs and 2 Yolks
2 Bananas (Ripe and mashed)
100g Ground Almonds
65g Plain Flour
A handful of Banana Chips
This one is very easy, so let's get cracking! Preheat the oven to 180C/350F/Gas 4 and line a small-ish baking tin with baking paper. The one I use is around 26x20cm. Melt together the chocolate and butter, either over a bain-marie or in the microwave (if you are confident in your timings), then set to one side for 5 minutes to cool slightly.
In a large bowl whisk together the eggs, yolks, sugar and vanilla. Fold through the mashed banana, followed by the chocolate and butter, before adding the almonds and flour and repeating the folding process until you are left with a smooth, consistent batter. Pour into your prepared tin, arrange the banana chips on top and bake in the centre of the oven for around 40 minutes, until a metal skewer comes out with a few sticky crumbs attached.
When you are happy the mixture is baked, remove from the oven and leave to cool in the tin. Once cool, carefully remove from the tin and slice into squares with a sharp knife. Lovely cake time!
Thursday, 16 April 2015
Pistachio Olive Oil and Orange Blossom Cake
Maybe it's the recent sunshine but this week I've had an irresistible hankering for something entirely exotic. This bad boy certainly fits the bill, with a beautiful balance of unusual flavours and fragrances that I guarantee will really get the tongues wagging when served to your lucky guests. You can ice or glaze if that floats your boat, but personally I think a light dusting is all the embellishment it needs. Just don't forget the leaf tea, as that is nothing short of a necessity!
Prep time: 20 Mins
Baking time: 50 Mins
100g of Shelled Pistachios
100g Ground Almonds
2tbsp Plain Flour
1tsp Baking Powder
4 Large Eggs
200g Golden Caster Sugar
The zest of an Orange
1tsp Orange Blossom Extract
150ml Olive Oil
1tbsp of Icing Sugar
To the kitchen once more! Preheat the oven to 180C/350F/Gas 4, lightly grease a 21cm square baking tin and line with baking paper. Grind the pistachios as finely as you can, then mix together with the almonds, plain flour and baking powder. In a separate bowl whisk together the eggs, sugar, zest and orange blossom extract until light and frothy. Add the dry ingredients, along with the olive oil then keep whisking until you are left with an even, consistent batter. Pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until golden brown 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 from the oven and leave to cool completely in the tin.
When the cake is cool carefully remove from the tin, lightly dust with icing sugar and boom, you're all done! Now how easy was that?
Prep time: 20 Mins
Baking time: 50 Mins
100g of Shelled Pistachios
100g Ground Almonds
2tbsp Plain Flour
1tsp Baking Powder
4 Large Eggs
200g Golden Caster Sugar
The zest of an Orange
1tsp Orange Blossom Extract
150ml Olive Oil
1tbsp of Icing Sugar
To the kitchen once more! Preheat the oven to 180C/350F/Gas 4, lightly grease a 21cm square baking tin and line with baking paper. Grind the pistachios as finely as you can, then mix together with the almonds, plain flour and baking powder. In a separate bowl whisk together the eggs, sugar, zest and orange blossom extract until light and frothy. Add the dry ingredients, along with the olive oil then keep whisking until you are left with an even, consistent batter. Pour into your prepared tin and bake in the centre of the oven for around 50 minutes, until golden brown 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 from the oven and leave to cool completely in the tin.
When the cake is cool carefully remove from the tin, lightly dust with icing sugar and boom, you're all done! Now how easy was that?
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