Saturday, 19 August 2017

Lemon Icebox Cheescake

I saw a recipe for an icebox or, as we might call it, a refrigerator cheesecake. The recipe was on Cook's Country and it looked very good, so I thought I would give it a try.

The only baking is of the biscuit crumb base.  For flavour there is lemon juice and lemon curd, mixed into a cream and cream cheese filling.  It is easy to make, but does have to be left to set for about 6 hours before cutting and eating.

For mine I used leaf gelatine, rather than powdered gelatine to set the cheesecake and it worked well.  In fact I love the texture, and of course the sublime lemon flavour.  Although the recipe calls for home made lemon curd I am sure that any quality shop bought curd would be just fine.

So this is a recipe that works well and is very tasty, I heartily recommend it to all.
Lemon Icebox Cheesecake
 

                       Lemon Icebox Cheesecake - Video
Ingredients:
For the base:
  • 220g of lemon sandwich biscuits(or digestives or graham crackers)
  • 28g of melted butter
  • Zest of one lemon

For the curd:
  • 1 medium egg(large in USA)
  • 1 medium egg yolk
  • 50g caster sugar
  • 30ml lemon juice
  • 14g butter
  • 15ml double cream
For the filling:
  • 5 leaves of gelatine  ( or a packet of gelatine powder)
  • 500ml cold water( to soften gelatin)
  • 60ml lemon curd
  • 60 ml lemon juice
  • 680g cream cheese
  • 150g caster sugar
  • 300ml double cream
  • Remainder of lemon curd for piping on top.
Method:
  1. Preheat the oven to 180C/160C fan/350F
  2. Put the biscuits into a processor and mix until they are finely crumbled.
  3. Add the melted butter and mix again until combined.
  4. Place the mixture into a 9in/23cm springform cake tin.
  5. Level the crumbs over the base and press down firmly to pack the crumbs together, level.
  6. Bake in the oven for 10 minutes, until the base has firmed up and is golden brown.
  7. Remove from the oven and allow to cool.
  8. In a saucepan put the 50g caster sugar, the egg and egg yolk and the lemon juice.  
  9. Whisk together until all mixed.
  10. Heat , very gently, stirring all the time with a whisk to avoid the egg cooking, until the mixture has thickened up.
  11. Remove from the heat and add the butter and double cream and stir until melted and mixed in.
  12. Pour the curd into a bowl and refrigerate to cool down and thicken more.
  13. Place the gelatine leaves in a bowl with the cold water and leave for 5 minutes.
  14. Remove the softened gelatine leaves and squeeze out the excess water.
  15. Place the gelatine leaves in a saucepan with the lemon juice and gently heat until the leaves are dissolved(do not allow to boil)
  16. Pour the lemon juice and gelatine into a bowl and allow to cool.
  17. In the bowl of a stand mixer(you can do this all by hand or with a hand mixer and a large bowl) place the cream cheese and sugar.
  18. Beat with the paddle attachement until the cream cheese has incorporated the sugar and is nice and smooth.
  19. Add the double cream and mix again until all is combined.
  20. Add the cooled lemon juice mixture and the 60ml lemon curd and mix until combined.
  21. Pour the mixture over the cooled biscuit base and shake the tin gently to allow the mixture to level out.
  22. Pipe the remaining lemon curd onto the top, gently, in any pattern you want, and use a skewer to swirl around if you wish.
  23. Refrigerate for 6 hours.
  24. Run a paring knife around the inside edge of the cake tin and then release the cheesecake.
  25. Cut and serve.


Saturday, 12 August 2017

Lemon Shortcake Biscuts(Cookies)

Shortcake, as opposed to shortbread, biscuits are popular in the UK.  The usually come in an oblong form, flat in the middle with a pattern around the edges.  I have looked for a recipe to make those but have never found one.  Most of the time when I search for 'shortcake' I am presented with recipes of the US type of shortcake, which is more cake-like.  So I decided to try to make my own.  I also had just bought a nifty little gadget that I wanted to try out for pressing a pattern onto biscuits.  So killing two birds with one stone seemed like a good idea. 

For mine I decided upon lemon shortcake biscuits, but only with lemon zest to give just a subtle hint of lemon in the biscuit.  These biscuits are less heavy on the butter than shortbread but, in my opinion, are just as nice and ideal with a cup of tea or coffee.

The recipe is simple, easy to make and has only a few ingredients.  You do have to wait a couple of hours, to chill the dough enough to form the biscuits, but that is no particular hardship.

Mine turned out very well, they taste wonderful, and are nice and crunchy, just as a shortcake biscuit should be.

Lemon Shortcake Biscuits
 
Lemon Shortcake Biscuits - Cookies - Video
Ingredients:

  • 350g plain flour
  • 130g softened butter
  • 120g icing sugar (150 g if you dont use the vanilla sugar below)
  • 30g vanilla sugar(that is caster sugar that I had stored with an empty vanilla bean pod to infuse the sugar with a vanilla flavour)
  • 2 medium eggs(large in USA)
  • Zest of lemon(I used two small lemons the zest weighed 4 grams)
Method:

  1. In a bowl sift the icing sugar and cream with the vanilla sugar and the butter, until nicely smooth.
  2. Add the eggs and lemon zest and mix until fully combined.
  3. Add the flour and mix until combined and the biscuit dough is smooth.
  4. Wrap the dough in plastic wrap shaped into a rough square flat disc and chill in the fridge for at least 2 hours.
  5. Preheat the oven to 160C/140C Fan/320F
  6. Line some baking trays( I used 4 but I baked in two batches, so two would be enough), with parchment paper or silicone mats.
  7. Take the dough from the fridge and roll out to about 1/4 inch thickness(I cut my dough into 4 and did each piece separately, keeping the remainder chilled).
  8. Using a cookie cutter of about 2.25 inches cut out the cookies( you should get 40 plus extra from cut off dough re-rolled).
  9. Place on the baking tray and bake for 10 to 12 minutes until the biscuits are just beginning to change colour.
  10. Remove and transfer to a wire rack to cool completely.




Saturday, 5 August 2017

Coffee & Walnut Cake

Though I don't like coffee and am not a lover of walnuts I decided to make a Coffee & Walnut Cake as some in my family like it very much.  This cake is two layers of coffee sponge with chopped walnuts in it.  The two layers are sandwiched by a rich coffee buttercream, with more of that on the top too.  Then a few halved walnuts are placed on the top as well. 

I saw lots of different recipes on the internet that I could have tried, but I opted for one that I found in The Guardian as they always try several different recipes and then come up with 'How to make the perfect .....'  So that is what I tried.

The recipe is easy to follow and results in two light sponge cakes in less than an hour, from start to finish.  Then making the buttercream is a breeze too.  

Mine turned out just as I expected, and I am sure if tastes wonderful.  Since I don't like coffee I didn't taste the cake, but I had a little taste of the butterream frosting and that had a big hit of coffee..  I know it will be enjoyed by the intended recipients.

I am away for 3 weeks from now, but I have prepared some videos which I will try to put online whilst I am holidaying.  Then it will be back to normal at the start of September.
Coffee & Walnut Cake
                                Coffee & Walnut Cake - Video Ingredients:
For the cake:
  • 2tbsp instant coffee dissolved in a tablespoon of boiling water
  • 75g walnuts, toasted in dry pan and  roughly chopped
  • 225g butter, at room temperature
  • 225g soft, light-brown sugar
  • 4 eggs, beaten together
  • 225g plain flour
  • 3tsp baking powder
  • 1/4tsp salt
  • Milk, optional
For the buttercream and topping:
  • 2tbsp instant coffee dissolved in a tablespoon of boiling water
  • 165g butter, at room temperature
  • 425g icing sugar
  • 1/4tsp salt
  • 4tbsp double cream
  • 25g halved walnuts, toasted in a dry pan
Method:
Heat the oven to 180C/160C fan/350F and grease and line the bases of 2 x 20cm(8 inch) sandwich tins.
Beat the butter and sugar together until really light and fluffy.
With the mixer still running, pour in the egg mix very gradually, scraping down the sides of the mixer as necessary. 

Add in the coffee and mix again.
Once incorporated, mix the flour, baking powder, salt and walnuts together and add to the wet mix.
Gently fold until fully combined.
The batter should fall, reluctantly, from a spoon; if not, add a little milk to loosen it. 
Divide between the 2 tins, and bake for about 25 minutes until well risen. Allow to cool for 10 minutes in the tins, then put on a wire rack to cool completely. Meanwhile, mix the 2tbsp coffee for the icing with 1tbsp boiling water and allow to cool.

Once the cakes have cooled, make the icing. Beat the butter until soft, then sift in the sugar and salt and add the cooled coffee and cream. Stir together until evenly combined. Top one cake with a little less than half the icing, spreading it more thickly in a ring around the edge, and then place the other cake on top. Spoon the remaining icing on the top, and arrange the walnuts in a pleasing pattern.


Tuesday, 1 August 2017

Cinnamon Swirl Loaf

As I am soon going over to Canada to visit my sister's family I thought I would test out my recipe for a cinnamon swirl loaf.  I would usually want to add raisins as well but I am aware that my great-nieces don't like raisins in their bread so I made mine without.  For the recipe I will include the optional raisins but I have to say this bread is lovely just as it is, toasted and with lashings of butter.

It does take a while to make but is well worth the effort.  It is also ideal for slicing and freezing in little packages to be used whenever you want some variety to your morning toast.

I am pleased with how well mine turned out, the swirls being well defined and the taste of the bread is just fantastic.  It can be eaten without toasting but I find that toasting is better, as he brings out the aroma of the cinnamon as well.
                                         Cinnamon Swirl Bread 


                             Cinnamon Swirl Bread - Video
Ingredients:
For the dough:
  • 100ml water at 43c/110F
  • 160ml milk, scalded and cooled to 48C/120F
  • 7g active dried yeast
  • 1 large egg(XL in USA)
  • 50g caster sugar
  • 1/4 tsp salt
  • 50g unsalted butter, softened
  • 500g strong white bread flour(plain flour would be ok too)
  • 50g raisins (if desired)
For the filling:
  • 90g caster sugar
  • 15g ground cinnamon
  • 1 medium egg, beaten
  • 10g butter
Method:
  1. In the warm water place the yeast and a little of the sugar, stir and set aside to activate for 10 minutes, until the yeast has started to foam up.
  2. In a bowl whisk the yeast, sugar, egg and butter together.
  3. Add the milk and whisk until all is mixed well.
  4. Place that mixture into the bowl of a stand mixer fitted with the dough hook.
  5. Add the flour and mix on low speed to get the flour combined.
  6. Increase the speed to medium and continue mixing for a few minutes, until the dough is coming away, cleanly, from the side of the bowl.  The dough should be smooth and slightly tacky to the touch.
  7. Remove the dough from the bowl and form into a ball.
  8. Place the dough in a large bowl that has been lightly greased.
  9. Turn the dough to ensure it is coated with the oil and then cover the bowl and allow to rest in a warm, draught-free place until it has doubled in size(mine took a couple of hours as it was quite cool, 1.5 is usually enough).
  10. Grease the insides of a 2lb/900g loaf tin with butter.
  11. Take the dough from the bowl and place on a lightly floured work surface and knock the dough back to release the gases.
  12. Flatten the dough, or roll it out, into a rectangle, with the short side being slightly narrower than the length of the loaf tin.
  13. Brush egg over the surface of the dough.
  14. Mix the ground cinnamon and 90g sugar together and sprinkle all over the top surface of the dough.
  15. At this stage if you want to use raisins too you can sprinkle about 50g of them over the dough.
  16. Roll the dough, from the short side tightly.
  17. As you roll brush the exposed dough with egg
  18. When the dough has been rolled up pinch the seam all the way long to seal it and tuck the ends to seal them.
  19. Place the rolled dough into the loaf tin and press it down to cover the surface of the base.
  20. Cover the loaf tin with a clean, damp, tea towel(or loosely with plastic wrap) and leave to rest until the dough has doubled in size again, probably about an hour.
  21. As the dough rises heat your oven to 180C/160C Fan/350 F.
  22. Place the tin in the oven and bake for 45 minutes.
  23. If the top starts to brown too quickly you can cover it with some aluminium foil for the last 10 or so minutes.
  24. Remove the loaf from the oven and tip out onto  a wire rack to cool,  rubbing a little butter over the top if you wish(as soon as it is out of the oven).
  25. When the bread has cooled completely it is ready to slice and enjoy.


Friday, 28 July 2017

Chocolate Fudge Cake

Today I have a lovely recipe, from BBC Good Food, for a Chocolate Fudge Cake.  This is a single layer cake, but could quite easily be turned into two layers by doubling the recipe to create two cakes and then maybe filling with a chocolate buttercream, using some of the frosting from the recipe.

I think one layer is more than enough though, so that is what I made.  I also used a smaller cake tin than suggested in the recipe, because I only have 20cm square tins.  But that is fine, the cake still baked time.  It is just a case of checking to see when it is done, so adjusting timings as necessary.

The recipe is easy to follow and everything for the cake can be done in a large saucepan, though I used a bowl to mix in some ingredients, simply because I find it easier to video like that.

Once baked and frosted I put some sprinkles on, as they did in the recipe, though I don't think that is entirely necessary, but it does make them look great.

This is a lovely cake, nice and moist and with that rich chocolate flavour, enhanced by the fudge-like frosting.  This is one I shall make again I am sure.
Chocolate Fudge Cake
                                Chocolate Fudge Cake - Video
Ingredients:
For the cake:
  • 200g dark chocolate,
  • 200g butter
  • 200g muscovado sugar, I  used a combination of dark and light
  • 100ml soured cream
  • 2 medium eggs(large in USA), beaten
  • 200g self-raising flour
  • 25g cocoa powder
  • 1/4 tsp salt
For the icing:
  • 100g dark chocolate
  • 170g condensed milk
  • 100g butter
  • Sprinkles to decorate, if required
Method:
  1. Preheat the oven to 160C/140C Fan/320F.
  2. Grease and line a 22cm square cake tin with parchment paper(I used 20cm square tin)
  3. Place the butter, chocolate and sugar into a large saucepan with 100ml of hot water.
  4. Gently heat until all has melted, stir to combine.
  5. Remove from heat and allow to cool for a few minutes.
  6. Add the soured cream and stir to combine.
  7. Add the beaten eggs and stir to combine.
  8. Sift in the flour, salt and cocoa powder and whisk of stir until combined and there are no visible lumps.
  9. Pour the batter into the cake tin and bake in the oven for 50 minutes until the centre is springy and a skewer comes out clean.
  10. Place the cake, in the tin, on a wire rack and allow to cool completely.
  11. Place the chocolate, condensed milk and butter in a bowl over a pan of simmering water and allow to melt, stirring to combine.
  12. Remove from the heat and allow to cool completely.   This can be done by chilling if necessary.
  13. When the cake is completely cook remove from the tin and paper and spread the frosting over the top.
  14. Cover with sprinkles if you are using them.
  15. Cut into pieces of the size you want.




Sunday, 23 July 2017

Buttery Shortcrust Apple Turnovers

I love shortcrust pastry, especially when it's crisp,  buttery and flaky.  So when I saw a recipe on Food Wishes for what Chef John called Buttercrust pastry I thought I would like to try it, instead of my usual shortcrust, for some apple turnovers.  I have made apple turnovers before, but that was using puff pastry.  They were very good, but I always prefer shortcrust, so this was a good opportunity to try out this recipe.

For the filling I used Bramley apples, which are cooking apples and are very tart.  Granny Smith or any other green, tart, apple would be fine.  Of course any apple of your choice would be ok too.  I also added cinnamon and cooked the apples in some butter and sugar with the cinnamon, until soft and most of the liquid had been cooked out.

It is imperative to let the pastry dough rest for at least an hour.  I left mine for two hours.  The recipe calls for more water than I might otherwise have used, but that certainly makes rolling out easier.  

The turnovers turned out very well indeed, with a lovely, crisp, pastry case.  The filling retained some tartness, and had the sweetness of the sugar as well as the hit of cinnamon.  Altogether they were very good indeed.  

Quite easy to make and the recipe is simple and unlikely to fail, so I recommend this one to all.

Buttery Shortcrust Apple Turnovers
                            Buttery Shortcrust Apple Turnovers - Video
Ingredients:
For the pastry:
  • 256g plain flour
  • 113g ice cold butter, cut into 16 cubes
  • 15g caster sugar
  • 90ml ice cold water
  • 1 tsp salt
For the filling:
  • 700g apples(before peeling)
  • 50g caster sugar
  • 30g soft light brown sugar
  • 1 tsp ground cinnamon
  • 28g butter
  • A little water, if necessary
  • juice o a lemon to stop the apples oxidising(optional)
  • Egg wash
Method:
  1. In a food processor place half the flour.
  2. Add the cubed butter.
  3. Add the remaining flour, sugar and salt.
  4. Pulse in short bursts until the butter has been broken down and there are pea sized lumps.
  5. Scrape down the sides of the processor bowl and then add the water.
  6. Pulse, in slightly longer bursts, until the mixture resembles breadcrumbs.
  7. Scrape down again and pulse for a couple of seconds more.
  8. Turn the mixture onto a work surface, it will be all crumbs,  and use your hands to squeeze it together until it forms a nice pastry ball.  
  9. Mop up any loose crumbs and form the dough into a disc.
  10. Cover with plastic wrap and refridgerate for at least one hour ( I did two hour, so my filling could cool down as well).
  11. Peel the apples and core them.
  12. Cut them into small cubes, tossing in lemon juice if you wish to stop them browning as you peel the others.
  13. Place the butter into a large frying pan and heat until melted and starting to brown(don't have the heat too high).
  14. Add the apples and toss to coat in butter.
  15. Allow the apples to cook and release the juices.
  16. Cook until the juice is bubbling nicely and then add the sugars.
  17. Stir around to mix the sugar into the apples.
  18. As the juices begin to reduce sprinkle over the cinnamon and continue to cook until the liquid has just about disappeared. (if you have the softness you want in the apples you can strain off excess juice).
  19. Place the mixture onto a plate and allow to cool.
  20. Preheat the oven to 200C/180C Fan/400F
  21. Line baking trays(I used two, to hold two turnovers each) with silicone mats or parchment paper.
  22. Divide the pastry dough into four equal parts.
  23. Roll out into roughly 8 inch circles and place a quarter of the apple mixture in the centre.
  24. Fold one half of the pastry over the apples and press down against the other half of the pastry, but leaving a gap around the edge.
  25. Press the top pastry edge down on to the bottom pastry.
  26. Fold the overlapping part of the bottom pastry over on to the edge of the top pastry, pressing down.
  27. Using a finger and thumb of one hand and a finger of the other pinch the edge together, making dimples.
  28. Place the turnovers onto the baking trays and brush them with egg wash.
  29. Sprinkle some granulated sugar over the top.
  30. Make three small slits into the top of each turnover.
  31. Bake in the oven for 25 to 30 minutes, until the pastry has gone a lovely golden brown colour and the sugar on top as melted in.
  32. Remove from the oven and allow to cool before trying to eat.


Thursday, 20 July 2017

Vanilla Mantecadas

Yesterday I discovered Mantecadas, having never heard of them before.  I saw some photos on Pinterest and that piqued my interest.  So I started to look for some recipes and read up a little on the origin.  Mantencadas seem to come in various forms and are from Spain.  The ones I saw were a Mexican variation, so that is what I am making today.

They are a bun, baked in a muffin tin.  The batter is quite loose and has instant yeast in it, so that will make them rise well and will make the texture different from muffins or cupcakes.

The recipe is simple doesn't require much mixing.  In fact I think rather less mixing than I did would actually make the tops more rounded than mine.  I was torn between vanilla and orange as the flavouring to use.  But the orange extract that I have seemed very strong and I didn't want to overpower the buns, so I opted for vanilla.  As my first attempt I decided to make 6, but in the event I had a little batter left over so made a couple of mini loaf shaped ones too.

The results are a lovely, light, bun/cake that is springy to the touch and very tasty to eat.
Vanilla Mantecadas


                                       Vanilla Mantecadas - Video
Ingredients:
  • 125g plain flour
  • 125g caster sugar
  • 2 medium eggs, large USA
  • 120ml milk
  • 120 ml vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp instant/easy bake yeast
  • 1 tsp baking powder
  • pinch of salt
Method:
  1. Line a 6 hole muffin tin with paper cases.
  2. In a large bowl whisk the eggs and then add the sugar and whisk again until the sugar is dissolved.
  3. Add the vanilla extract and milk and whisk to combine.
  4. Gradually add the oil and mix to combine.
  5. In a bowl mix the flour, yeast, baking powder and salt.
  6. Gradually add those dry ingredients into the egg mixture and mix until just combined.  Don't over mix.
  7. Leave to rest for 20 minutes.
  8. Preheat the oven to 200C/180C Fan/ 400 F.
  9. Pour the batter into the paper cases until it is just below the top of the cases.
  10. Bake in the oven for 20 minutes.
  11. Remove from the oven and allow to cool on a wire rack.


Sunday, 16 July 2017

Sticky Malt Loaf

When I first started my blog about 3 years ago one of the early recipes was for a Sticky Malt Loaf.  I recently had a question on my youtube channel as to whether I had ever made such a loaf, as  a lady in Australia said that her Mum loved 'Soreen Malt Loaf'.  Well this is as near to that proprietary product as I can get, and I thought it would be an ideal time to make it again, with a video.  But for this attempt I have slightly changed the recipe to try to get an even stickier and richer loaf.

It is a very simple loaf to make, and doesn't have too many ingredients, but the result is very pleasing on the palate, with the richness of the malt and black treacle flavours. The top of the loaf may split as the batter rises, but that is fine, it often happens with loaf cakes, such as Madeira.

If black treacle is not available in your location then molasses will work as a very good substitute.

Having baked the loaf and brushed some additional malt extract over the top I let the loaf cool and then cut into it.  What a wonderful flavour it has, and so very moist.  It can be stored, as I mentioned, and it will get stickier, but it can also be frozen(in slices if you wish).  So this is ideal to make and have available for any time you wish. 

I should add that you can use different fruits, such as dates and prunes, chopped into small pieces, but I love raisins and sultanas.
Sticky Malt Loaf
                                      Sticky Malt Loaf - Video
Ingredients:
  • butter for greasing the loaf tin
  • 125ml black tea
  • 150g malt extract, plus extra for glazing
  • 35g black treacle(or molasses)
  • 100g dark brown muscovado sugar
  • 100g raisins
  • 100g sultanas
  • 2 large eggs, beaten
  • 250g plain flour
  • 1 tsp baking powder
  • pinch of salt.
  • 1 tbsp of flour to coat the dried fruit.
Method:
  1. Preheat the oven to 160C/140C Fan/320F
  2. Grease and line the base and sides of a 2lb(900g) loaf tin
  3. Gently warm the malt extract, black treacle and sugar in a saucepan until the sugar has dissolved.  Do not allow to get hot, just warm is needed to make a smooth pouring liquid.
  4. Place the flour, baking powder and salt into a large bowl and whisk to combine.
  5. Pour the malt mixture into the bowl and add the black tea, then stir to combine into a batter.
  6. Add the beaten eggs and mix into the batter.
  7. In a bowl place the raisins and sultanas and sprinkle over the tablespoon of flour then mix to coat the fruit.
  8. Add the fruit to the batter and mix to combine.
  9. Pour the mixture into the loaf tin and bake in the oven for 60 minutes.  If the top starts to brown too quickly you can lightly cover it with foil.
  10. Test the loaf with a skewer to see if it comes out clean.  If not bake a little longer.
  11. Remove from the oven.
  12. Allow to cool for a few minutes then remove from the loaf tin and take off the paper.
  13. Place on a cooling rack and brush some slightly warmed malt extract over for extra stickiness.
  14. Allow to cool completely before cutting.


Sunday, 9 July 2017

Light Almond Cupcakes

Today's recipe is for a cupcake.  This one has a lovely almond flavour and is very light.  I decided not to put buttercream or frosting on the top, as people can decide for themselves if they want that.  For me the light little cake is good enough as on its' own.

To make them lighter than usual I separated the eggs and whisked the whites with sugar until almost stiff peaks.  Due to something, maybe the heat mine didn't reach stiff peaks, but almost got their.

Then it is a question of folding the ingredients together to make the batter.

Mine turned out very nicely and they taste great, so I can recommend them as a very easy to bake cake.
Light Almond Cupcakes
Light Almond Cupcakes - Video
Ingredients:
  • 100g self raising flour
  • 100g butter, melted and cooled
  • 100g caster sugar
  • 2 medium egss, separated into whites and yolks(large in USA)
  • 1 tsp almond extract
  • 25g ground almonds
  • pinch of salt
Method:
  1. Preheat the oven to 190C/170C Fan/325F
  2. Line a muffin tin with 12 paper cases.
  3. In a bowl whisk the eggs whites, adding the salt, until they are foamy.
  4. Continue whisking, gradually adding the sugar, until they reach stiff peaks.
  5. In a separate bowl put the egg yolks, melted butter and almond extract then whisk until combined.
  6. Gradually fold in the egg whites|(don't worry if the mixture seems to separate it will come together), trying not to knock the air out.
  7. Mix the flour and ground almonds together and add to the wet mixture, folding in until all is combined.
  8. Divide the batter into the paper cases, evenly, and bake in the oven for 20 to 25 minutes until the cupcakes have risen and are springy to the touch.
  9. Remove from the oven and place on a cooling rack to cool completely.



Sunday, 2 July 2017

Yorkshire Parkin - A spicy cake with oats.

I have made Yorkshire Parkin before, and it is on my blog.  But on that occasion I was not doing videos.  Recently I had a request, on Youtube, to make Yorkshire Parkin so I thought I would make it again.

Parkin is a big tradition in Northern England, particularly Yorkshire, and is usually eaten in the autumn, around Guy Fawkes(Bonfire) Night which is 5th November.  Being spicy, with ginger, nutmeg and mixed spice it is ideal for that time of year.  But I think it is also good at any time, either as a cake or as a dessert with custard or vanilla sauce.  In fact I think it is is a good alternative to sticky toffee pudding.

There are different versions of the cake, with different proportions of oats to flour etc.  For mine I used a recipe I found on About Food, which now seems to be The Spruce and decided to follow that again for this version.

I, of course, could not resist cutting a piece of my effort, even though it is best left for about 3 days in an airtight container.  It can also be left of up to a week before eating.  I can report that the taste is simply phenomenal and is only going to get better as the texture change and the rich flavours develop during the next few days.

With ginger, nutmeg, mixed spice, molasses, golden syrup and dark brown muscovado sugar you can just imagine the wonderful aroma that fills the room as it bakes.  

I made a very simple vanilla sauce to go with mine.

Yorkshire Parkin
                                      Yorkshire Parkin - Video
Ingredients:
  • 8 oz/220g soft butter
  • 4 oz/110g soft, dark brown sugar
  • 2oz / 55g black treacle/molasses
  • 7oz / 200g golden syrup/ corn syrup
  • 5oz/ 120g medium oatmeal
  • 7 oz/ 200g self raising flour
  • 1 tsp baking powder
  • 4 tsp ground ginger
  • 2 tsp nutmeg
  • 1 tsp mixed spice
  • 2 large eggs, beaten
  • 2 tbsp milk
Method:
  1. Heat the oven to 275°F/140°C/gas 1 Note:(I used 120C Fan instead)
  2. Grease an 8" x 8"/ 20cm x 20cm square cake tin and line base with parchment paper.
  3. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.
  4. In a large, spacious, baking bowl stir together all the dry ingredients. 
  5. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly.
  6. Gradually, beat in the eggs a few tablespoons at a time. 
  7. Finally add the milk and again stir well.
  8. Pour the mixture into the prepared tin and cook for 1½ hours until firm and set and a dark golden brown.
  9. Remove the parkin from the oven and leave to cool in the tin.
  10. Run a knife around the edges of the cake to ensure that it is freed and will be easy to turn out.
  11.  Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky.
  12. The Parkin will keep up to two weeks in an airtight container.

Wednesday, 28 June 2017

Paradise Loaf Cake

I was prompted to check a recipe on the Marks and Spencer app, which I have on my tablet, for a Paradise cake.  Made with banana, pineapple, sultanas and pecans, with added flavour from cinnamon and ground ginger and topped with some frosting it seemed an ideal recipe. The recipe calls for a 2lb/900g loaf tin, but I think an 8 inch round would work quite well too.

For mine I decide the loaf tin would suffice.  I also adapted the recipe very slightly, using some butter instead of the full amount of oil suggested.  I also calculated the amount of pinepple, without juice, from the suggested 216 gram tin on pineapple chunks.

The recipe is simple to make by mixing the dry ingredients in one bowl the wet in another and then mixing the two before adding the fruit and nuts.  All very easy.  

Then it just needs to be baked and cooled before adding some frosting.  I decided on buttercream, rather than butter and cream cheese, and I don't think that detracts from the end result in any way.
Paradise Loaf Cake
                                       Paradise Loaf Cake - Video Ingredients:
For the cake:
  • 100ml vegetable oil
  • 90ml of unsalted butter, melted and cooled
  • 2 bananas
  • 2 large eggs(XL in USA)
  • 2 tsp vanilla extract
  • 200g self raising flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 200g soft light brown sugar
  • 1/4 tsp salt
  • 50g pecans, roughly chopped
  • 140g pineapple chunks(weight after draining juice from tin) each chopped into 4 pieces
For the buttercream:
  • 200g softened unsalted butter (you can use 100g butter and 100g cream cheese)
  • 200g icing sugar
Method:
  1. Preheat the oven to 180C/160C Fan/ 350F/ Gas Mark 4
  2. Grease and line a 2lb/900g loaf tin
  3. In a large bowl mash the bananas.
  4. Add the oil, butter, eggs and, vanilla extract and mix together( I used a hand mixer).
  5. In another bowl place the flour, sugar, cinnamon, ginger, baking soda and salt and whisk to mix together.
  6. Pour the wet ingredients into the flour mixture and beat on a slow speed until all is combined.
  7. Add the pineapples, sultanas and pecans and mix with a spatula until they are all combined.
  8. Pour the mixture into the loaf tin.
  9. Bake in the oven for an hour, until the cake has risen and a skewer in the centre comes out clean(if it doesn't return the cake to the oven and bake for a further 5 to 10 minutes and test again.
  10. Allow the cake to cool in the tin for 15 minutes, then remove to a wire rack to cool completely.
  11. Place the 200g butter into a bowl and sieve in the icing sugar.  
  12. Beat until combined into a nice, smooth buttercream.
  13. Place the buttercream into a piping bag, with a nozzle attached,  and pipe over the cake.




 

Sunday, 25 June 2017

Moist Coconut Pound Loaf Cake

My sister in Canada simply loves coconut.  She asked about a coconut cake, that may I could make when I visit later in the summer.  So I looked around and found several loaf cakes that looked quite good.  But I actually opted to, very slightly, amend a recipe on Lovefoodies.  The adjustments were really more to do with converting to metric from cup measurements.

The cake itself is moist, due to the use of a thick coconut milk as part of the flavouring, rather than simply to use desiccated coconut.  I actually checked various coconut milk options and found that you really have to look at what you are buying.  There seems to be 'thin' and 'thick' versions the first with much less saturated fat in it.  I used the thick version as I thought it would have more flavour.

With a simple recipe this is easy to make and the resultant cake is delicious and moist.  Once cooled it can be sliced and enjoyed with afternoon tea, or maybe for elevenses if you are in the UK.

I am sure I will be making this when I visit Canada and my sister will enjoy it immensely.
Moist Coconut Pound Loaf Cake

                          Moist Coconut Pound Loaf Cake - Video
Ingredients:
For the cake:
  • 170g softened, unsalted, butter
  • 170g coconut milk
  • 250g caster sugar
  • 3 medium eggs(large in USA)
  • 40g desiccated coconut
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
For the topping: (optional)
  • 2 tbsp coconut milk 
  • 15g desiccated coconut
or
  • 2 tbsp warmed rapsberry jam
  • 15g desiccated coconut
Method:
  • Preheat the oven to 180C/160C Fan/350F
  • Grease and line a 2lb/900G loaf tin
  • In the bowl of a stand mixer(can be done with a hand mixer, or by hand), place the butter and sugar and beat until light and fluffy.
  • Add the eggs one at a time and beat until combined.
  • Mix the flour, salt and baking powder together.
  • Add half the flour mixture to the butter mixture, and add half thecoconut milk as well.
  • Beat on slow until combined.
  • Add the remaining flour and coconut milk and beat on slow until combined. 
  • Pour the batter into the loaf tin and level it off.
  • Bake in the oven for 60 minutes, until the cake has risen and a skewer in the centre comes out clean.  If the top seems to be browing too quickly cover it with some aluminum foil to complete the baking.
  • Remove from the oven and leave for a couple of minutes.
  • If doing a topping either poke as series of holes into the cake and brush the coconut milk over the top and then cover with desiccated coconut. If doing with raspberry jam let the cake cook completely then spread the jam thinly over the top and sprinkle coconut over it.




Tuesday, 20 June 2017

Peach Purée Cupcakes

Who doesn't enjoy a cupcake from time to time?  Certainly I do!.  So today I decided to make some.  I had bought some White Peach purée, which was supposedly to be used for making cocktails but which I thought would be ideal for baking too.  

So I looked around for a recipe that might work and I found a few, but the one I liked best was from a blog Cathlincooks which looked ideal.  However I adjusted the recipe slightly, with more purée, no water and I added an egg to help with the rising.I also swapped out the oil for butter as I prefer the taste.  The recipe also uses vinegar to activate the baking soda to help with rising too.  The vinegar is added right at the end and it makes the batter froth a little so that it expands somewhat, so you know it will do its' job well.

Of course you don't need to use ready made purée, if you have some ripe peaches, white or not, you can easily blend them to make a puree and pass it through a sieve, adding some water if it is too thick.

So, whether you make your own puree or buy some in this recipe is very simple.  The resultant cakes are very good just as they are, but even nicer with a peach buttercream on top.

The recipe makes about 18 cupcakes, which is more than I needed, so I froze 6 of them, without buttercream, to use at a later date.  I will be able to thaw them and add the buttercream whenever I wish.

I must say I am mighty pleased with how the cupcakes turned out they are light and moist with a subtle peach flavour.  With the buttercream added they taste fantastic.
Peach Purée Cupcakes

                                Peach Purée Cupcakes - Video
Ingredients:
for the cakes:
  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150g caster sugar
  • 360ml peach purée(I used bought in white peach puree, but you could make your own)
  • 125g melted and cooled butter
  • 2 tsp vanilla extract 
  • 2 tbsp white vinegar
  • 1 medium egg(large in USA)
For the buttercream:
  • 190g softened butter
  • 190g icing sugar
  • 60g peach purée
  • 1 tsp vanilla extract
Method:
  1. Preheat the oven to 190C/170C Fan/375 F.
  2. Line a muffin tin(I used a 12 hole and a 6 hole tin) with paper cases.
  3. In a large bowl place the flour, sugar, baking soda and baking powder and mix them together until nicely combined.
  4. In a separate bowl mix the peach purée, melted butter, egg and vanilla extract.
  5. Add the wet ingredients into the flour mixture and beat until fully combined.
  6. Then add the vinegar and quickly beat until it is well incorporated and the mixture has started to froth up(it sort of expands).
  7. Divide the mixture into the 18 paper cases, to just below the top.
  8. Bake in the oven for 20 minutes until the cupcakes are springy to the touch and a skewer poked into the centre comes out clean.
  9. Allow the cakes to cool for a few minutes in the tins and then transfer a wire rack to cook completely.
  10. Place the softened butter, icing sugar, 60g peach purée and teaspoon of vanilla extract into a bowl and whisk until all is fully combined.  Add more icing sugar if necessary to get the consistency you need for piping.
  11. Place the buttercream into a piping bag with a large star nozzle and pipe onto the cakes.





Friday, 16 June 2017

Coconut Biscotti

I just love biscotti the had, twice baked, biscuit/cookie that originated in Italy.  I also love coconut and had some coconut flour that needed using.  So I decided to make biscotti with it, using flaked coconut too.

Usually I just use eggs, or egg whites, as the liquid element of biscotti but today I inluded some butter too.  That provided a more cake-like texture to the biscotti when first baked.  But the second bake worked fine in drying out the end result just perfectly.

I only used coconut, and some vanilla extract, as the flavour but adding some hazelnuts or dry fruit might be a nice addition too.

The recipe is simple to make, but it takes a while, due to baking twice.  The end result is certainly worth waiting for.  The arome of coconut that emanates from the oven during baking is wonderful, whetting the appetite for the later tasting.

Mine turned out, a lovely golden brown, and light, very crisp and crunchy with a great taste.
Coconut Biscotti

                                     Coconut Biscotti - Video
Ingredients:
  • 190g plain flour
  • 1 1/2tsp baking powder
  • 60g coconut flour
  • 50g flaked coconut, chopped into smaller pieces if the flakes are very large
  • 85g softened butter
  • 135g caster sugar
  • 2 tsp vanilla extract
  • 3 medium eggs
Method:
  1. Preheat the oven to 180C/160C Fan/350F.
  2. Line a baking tray, or two, with parchment paper.
  3. In a bowl mix the flour and coconut flour together.
  4. In a large bowl cream the butter and sugar(I used a hand mixer) until fluffy.
  5. Add the eggs, salt and vanilla extract and beat until fully combined(dont worry if the mixture splits, it will come back together when the flour is added.
  6. Add the flour mixture and the flaked coconut and mix until just combined.
  7. Divide the mixture in two and shape into logs about 9.5 inches by 2 inches.  The mixture will be very sticky so wet hands will help.  Make sure, if using just one tray, that there is enough room for the mixture to spread during baking.
  8. Bake in the oven for 30 minutes.
  9. Remove from the oven and, if you wish, spray lightly with water to soften the top a little to stop crumbling when cutting.
  10. Reduce the heat of the oven to 165C/ 145-150C Fan/325F.
  11. Leave for 5 - 10 minutes and then cut into about 3/4 inch thick slices using a sharp knife or a serrated one.

  12. Lay the slices on the baking tray, one of the cut sides down.
  13. Bake in the oven for 25 - 30 minutes, turning once during that time, until they are a nice golden brown.
  14. Remove from the oven and place the biscotti on a wire rack to cool completely and harden.
  15. Store in an airtight container.  They should keep for weeks, if they last that long.



Monday, 12 June 2017

Apple Shortbread Cake

I saw a few videos for something known as Gateau Breton.  That is a French shortbread cake.  I then saw one recipe from Eric Lanlard that put apple inside the cake.  I thought that looked very interesting but I decided to do a slight variation on that, with caramelised apple.

I love caramelised apples, particularly with cooking apples such as Bramley.  They are very tart and the caramelisation works so well with them.

The recipe itself is simple and easy to do, it is just a case of making the shortbread batter and then caramelising the apples and putting the two together in a cake tin.

I am happy to say that I am very pleased with the result of mine, the taste is fantastic and the texture is just perfect.
Caramelised Apple Shortbread Cake

                      Caramelised Apple Shortbread Cake - Video
Ingredients:
for the shortbread mix:
  • 350g plain flour
  • 250g golden caster sugar
  • 250g softened unsalted butter
  • 5 medium egg yolks(large in USA)
  • 1 medium egg yolk to wash the top of the cake
  • 2 tbsp dark rum
for the apples:
  • 25g butter
  • 100g soft light brown sugar
  • 1 cooking apple(you could use a dessert apple such as Braeburn if you prefer).
Method:
  1. Preheat the oven to 180C/160C Fan/350F
  2. Line the base of an 8 inch springform cake tin with parchment paper.
  3. Core and peel the apple and cut in half and then into slices.
  4. Place the 25g butter and the light brown sugar into a large frying pan and heat until the butter as melted and the sugar begins to dissolve.
  5. Place the slices of apple into the pan and stir around, turning the apple over.  The juice will come out of the apple and help to dissolve the sugar and create the caramel.
  6. Pour onto a large plate and allow to cool.
  7. In a large bowl place the butter and sugar and beat to a soft, fluffy consistency.
  8. Add the eggs and beat to combine.
  9. Add the rum and a little flour and beat to mix in.
  10. Add the remaining flour and beat slowly until just combined.
  11. Place half the batter into the cake tin and spread all over the base.
  12. Place slices of apple over that batter, leaving a gap all around the edge.
  13. Place the remaining batter on the top and spread evenly until all the apple is covered.
  14. Brush all over with the remaining egg yolk and use a fork to created a criss-cross pattern on the top.
  15. Bake in the oven for 50 to 60 minutes, until the top has gone quite a dark brown colour (I let mine bake for 60 minutes which was just about right). Bake for longer rather than shorter to ensure the batter is cooked through.
  16. Allow to cool in the tin for about ten minutes and then turn out onto a rack to cool completely.