Spiced Apple Cake

This particular recipe was taken from English Patis who tweaked a Delia recipe. I used golden caster and left out the pecan nuts to please all members of the family.

Ingredients:
350g peeled and chopped apples - I used Braeburns
275g plain flour
110g butter - melted
2 eggs - slightly beaten
1/2 tsp salt
1 Tbsp. baking powder
1 tsp ground cinnamon
1/8 tsp ground cloves (optional)
1/2 whole nutmeg - finely grated (about 1 tsp)
170 g golden caster sugar
175 ml milk


Topping:
75g  Demerara sugar
75g  self-raising flour
1 tsp ground cinnamon
25g  butter - softened
50g  pecans or walnuts - roughly chopped - optional
1 Tbsp cold water

Method:

Preheat oven to 165C fan. Grease the bottom of a 3 lb loaf tin and line with a strip of greaseproof to aid removal once cooked.

Mix the topping - combine the sugar, cinnamon, nutmeg, and flour in a small bowl. Cut in the soft butter with two butter knives into the mixture. Then proceed to rub in it with your fingertips. Add in the nuts - mix well. Sprinkle the cold water and toss. Set aside.

Combine the flour, cinnamon, cloves, baking powder, and salt in another bowl.
Put the eggs in a large bowl. Add in the milk, sugar, and melted butter.
Add the flour mixture into the egg mixture with a wooden spoon and mix well stirring in the chopped apples.

Pour into the greased cake tin

Sprinkle the topping on the surface of the batter.

Bake in oven for 1 hour or until a skewer inserted in the middle comes out clean.

Cool for about 5 minutes, turn out from the pan then cool completely.

Serves 10-12 portions and at the time of writing this recipe the cost of producing this cake was £2.75.

Organic Matcha Green Tea Brownies

Organic Matcha Green Tea

Organic Matcha Green Tea Brownies.

The lovely people at KissMeOrganics invited me to try some of their Organic Matcha green tea powder in a recipe or two. 

So, with the help of the internet I found some interesting recipes including products such as Okara which I have not come across before. 

I've altered my recipe so you do not have to search the stores form Okara. This is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu.....after that description I'm probably glad its not in my store cupboard. But, have no fear this recipe can still be made without the missing Okara.

Ingredients:

225g White chocolate (Dominican Republic)
150g Butter
3 Eggs
105g Caster sugar
1.5 tablespoon of rum
75g of plain flour
A Pinch of salt
1.5 tspn of baking powder
75g Pecan nuts
15g Almonds
15g of Matcha powder (from KissMeOrganics)
30g Icing sugar

According to KissMeOrganics, Matcha tea, has some hidden health properties. Not only is it certified organic but provides additional energy and helps to boost our metabolism. Matcha tea has been around for thousands of years and 


Preparation:

Whisk eggs and sugar

1. Heat oven to 100 degrees centigrade and toast pecans.
2. Butter and line a tin (18cm x 27cm) with greaseproof paper 
3. Melt the chocolate and butter in bowl using a water bath. Do not overheat the chocolate.
4. In a medium bowl, mix together the eggs and sugar. Beat them well until thick and cloud like - see picture.
5. Add salt and rum to the whisked mixture.
6. Combine flour, baking powder and Matcha powder. Sieve and mix well.
7. Combine with melted butter and chocolate, mix well.
8. Stir in pecans and almonds
9. Bake for about 30-35 minutes in a pre-heated fan oven 160 degrees C.



Stir in the Pecans and Almonds

10. Sprinkle icing sugar on top before serving hot with ice cream.

Organic Matcha Green Tea Brownies

The finished article! The matcha tea is not overpowering and the finished article is very light and sweet, the pecans add a good crunch. A moist cake rather than brownie in my opinion but none the less delicious. Looking forward to enjoying it with some ice cream! To buy your Matcha powder click here.

Banana, Orange and Chocolate Cake

This cake has been in my recipe book for more years than I care to remember and I cannot remember when I actually made it last, possibly decades!

A straightforward, quick recipe and a great way to use up bananas that look more black than yellow. I've tweaked this recipe with a little added milk chocolate to compliment the orange.

Ingredients

3 ripe bananas
8 oz/250g self raising flour
1 oz/25g ground almonds
1 tsp baking powder
5 oz/140g soft brown sugar
3 oz/75g soft margarine
2 eggs
1 orange and zest and 1/2 for juice
2 tbsp marmalade
4 oz/100g dark chocolate

Method

• Grease a 2lb loaf tin and line with a strip of greaseproof paper
• Peel and mash bananas
• Beat in flour, almonds, baking powder, sugar, margarine and eggs until well blended
• Add the orange zest and juice and the chocolate and mix well
• Pour into loaf tin and bake at 160 degrees C Fan/Gas Mark 4 for 55 minutes. 
• Remove and brush with marmalade and return to the oven for a further 10 minutes.
• Check that the cake is cooked by inserting a skewer into the centre which should come out clean if fully cooked.
• Allow to cool in the tin

The zesty orange and tangy marmalade work really well with the milk chocolate...one slice is not sufficient!

Pink Plum Torte

Pink Plums

Feeling slightly jaded this morning following a very enjoyable night-out on the tiles. Being a responsible person I only had tonic water and mineral water. This is what happens when you mix your drinks!

What started out as Plum Tarte Tatin has morphed into Pink Plum Torte. 

This recipe originally called for purple plums which I did not have and on checking the store cupboard I was out of light brown sugar, so have used demerara. 

You can find the original recipe here.





Ingredients

125g (4½oz) plain flour 
1 tsp baking powder 
large pinch of salt 
115g (4oz) butter 
200g (7oz) soft light-brown sugar (I only had demerara)
2 large eggs, lightly beaten 
1 tsp vanilla extract 
about 9 plums (depending on size), halved and stoned 
1 tbsp granulated sugar 
2 tsp lemon juice
1 tsp cinnamon

Method

Preheat the oven to 160°C Fan/180°C/350°F/gas mark 4. Sift the flour with the baking powder and salt. Cream the butter and light-brown sugar until fluffy. Add the eggs and vanilla followed by the flour and mix well.

Spoon into an ungreased 23cm (9in) spring-form tin, and place the plums, skin-side up, on top. Sprinkle the lemon juice followed by the cinnamon and then the granulated sugar on top and bake for 45 to 50 minutes.

The cake is done when it starts to come away from the sides of the tin and a skewer inserted into the middle comes out clean. 

Leave it to cool for 20-40 minutes on a rack then release from the tin. It's a very moist cake – slightly pudding-like – and rather fragile, so be careful. Transfer to a serving plate. Serve slightly warm or at room temperature with crème fraîche or whipped cream.

This is truly a delicious, plumptious torte!

Summer Pudding in a Caravan

Yes, I know it is not a something to crow about but I did make this dish in a caravan! So, I was chuffed that it was a great success.

Ingredients - to fit 2 pt Pudding Bowl

2 lbs of mixed fruits including the following: (use more strawberries and raspberries)

Redcurrants
Blackcurrants
Strawberries
Raspberries

If fresh fruits are not available then use mixed berries from the freezer section!

One large sliced white loaf (if possible use a loaf that is not mass produced and purchase it two days before you require it)

3-4 tbsp sugar (depends on your taste)

Method

• Prepare the fruits, remove strawberry hulls, currant stalks, etc. Cut large strawberries in half and place in a large saucepan with the sugar.

• Place over a very low heat and allow the sugar to dissolve stirring very occasionally until the juices run.

• Remove from the heat and place to one side.

• Cut the crusts from the bread. Then trim the slices to line the bowl.

• Drain some of the juice from the fruits and dip each piece of pre-cut bread into this before lining the bowl.

• When the jigsaw is complete spoon the fruits into the bread lined bowl and cover with more cut and dipped bread. See pictures.

• If any juices are left after dipping the bread then pour these over the finished pudding.

• Lightly encase the whole bowl in cling film. Place a saucer on top and weigh down with a heavy object e.g. a large tin of beans!

• Place in the fridge for several hours (preferably overnight)

• To serve: loosen the pudding using a knife and turn into a deep dish, serve with any leftover fruits, fresh cream or Greek yoghurt.

Enjoy what is left of the summer!

Chocolate Easter Loaf

This particular recipe was adapted from a Mowielicious recipe which was in turn adapted from a Nigel Slater dish. Be warned, you'll require several bowls and probably a spare pair of hands to assist with the various tasks. They can also help with the washing up! 

Ingredients

For the loaf

200g dark chocolate (64%)
4 tbsp hot espresso
200g butter, cubed
135g plain flour
1 heaped tsp baking powder
3 tbsp cocoa powder
5 eggs, separated
200g caster sugar
250g cooked and peeled beetroot, pureed

For the chocolate butter cream

150g icing sugar
75g butter, softened
25g cocoa powder
50ml double cream

For the chocolate icing

100g dark chocolate (64%)
2 tbsp golden syrup
100 ml double cream

Method

Heat the oven to 160C/Fan/Gas 4. Grease and line two cake tins with baking paper. I used two 3 lb loaf tins - alternatively you can use two 20cm round cake tins. Melt the chocolate in a bowl over hot water, ensuring the bottom of the bowl doesn't touch the water. Pour the espresso into the melted chocolate, stir, then add the cubes of butter and continue stirring until melted. Remove from the heat and allow to cool slightly.

Sift the flour with baking powder and cocoa. In another bowl, whisk the egg yolks until frothy. In another bowl, whisk the egg whites until stiff peaks form, then add the sugar and fold into the egg whites. Pour the egg yolks and beetroot into the chocolate mixture and carefully fold in. Add the egg white mixture and fold in. Add the flour mixture and fold until just incorporated. Pour into the prepared cake tins, level and bake for 30 minutes or until a skewer inserted in the cake comes out clean. Remove from the oven and allow to cool.

For the butter-cream, sift the cocoa with the icing sugar and mix with the butter until crumbly. Add the double cream and mix until incorporated. Smooth this onto the top of one cake and cover with the other cake. 

For the icing, heat the chocolate with the cream and syrup over a low heat, stirring continuously until thick and glossy. Pour over the cake, decorate as desired and serve.

I used dark chocolate truffles and white chocolate bunnies for the Easter season.

Bunnies and Truffles Optional

The cake is light and moist and trust me, you will only need a small piece!

A Perfect Sponge

Continuing the tea-room theme I decided on making a simple but perfect sponge from a recipe that has been passed down through the generations of my family.

Making the perfect sponge may sound like the most boring of recipes but it does help to understand the basics of baking.

Top Tip: Rather than worrying about a recipe that asks for large, medium or small eggs weigh your egg (whole with shell) and then weigh out each of your ingredients to match the weight of whole eggs. Today my eggs weighed a total 280 g (shell on).

Ingredients:

280g Eggs (4 eggs) then weigh out the rest of your ingredients to match.
280g Margarine hard
280g Castor sugar
280g Self raising flour
1 tspn vanilla extract
A pinch of salt

Method:

1. Prepare two 20 cm/8" sandwich tins, grease each tin with margarine and place a circle of grease proof paper in the base of each.
2. Beat the margarine and sugar together until light and fluffy and pale in colour.
3. Break the eggs one at a time into the mix and beat until combined.
4. Sieve the flour and salt into the mix and fold in gently with a large spoon.
5. Split evenly between two sandwich tins using a palete knife spread evenly in the tin.
6. Place in a pre-heated oven 160Fan/180C/Gas Mark 4 for approximately 35 minutes.
7. To test if cake is done lightly press the centre of each sponge which should spring back.
8. Place tins on cooling rack for 5 minutes then carefully remove from the tins and leave until cold.

Butter Cream Ingredients:

50g Softened butter
100g Sieved icing sugar
1 tbsp Boiling water

Method - Mix all ingredients together in a bowl until light and creamy.

Build your sponge!

1. Spread approx. 3 tbsp of jam (flavour and quantity entirely up to you) onto one half
2. Spread the butter cream on the other half.
3. Take the half with the butter cream and sandwich together with the jammy half.
4. Dust liberally with icing sugar.
5. Now eat it!

The Easiest Chocolate and Banana Loaf Cake

Ingredients:

4oz/125g Hard margarine (at room temperature)
4oz/125g Brown sugar
2 Eggs
8oz/250g Self raising flour
A pinch of salt
1 tbsp golden syrup
1 tspn mixed spice
2 Medium chopped bananas
6oz/175g Milk chocolate chopped into large chunks

Method:

• Butter a 2 lb loaf tin and line with a strip of grease proof.
• Place all the ingredients except for the chocolate into a mixer and beat until smooth.

• Stir in the chocolate chunks and pour mixture into prepared tin.

• Bake at 350 F/160 C Fan/Gas Mark 4 for 1 hour.
• Then reduce the heat to 325 F/150 Fan/Gas Mark 3 for a further 10 minutes.
• Allow to cool before serving.

Cherrytastic Easy Chocolate Mousse!

Ingredients
(Serves 6)

150g  Dark Chocolate (I used a 64%) - chopped
4        Eggs, separated
50g    Butter
3        tbsp golden caster sugar
4-5     Whole Cherries in Kirsch per portion plus 2 tbsp of the kirsch (If you     cannot source the cherries then use Cointreau or Tia Maria instead.

Method

• Divide the cherries between 6 ramekin dishes.

• Place the chocolate and butter in a stainless steel bowl and melt very gently together over a pan of hot water....do not boil the water! 

• Add the separated egg yolks and the kirsch to the mix and stir gently.

• Whisk the egg whites until stiff.

• Add the sugar and continue whisking until the mix is shiny and stiff.

• Fold the egg whites into the chocolate mix starting initially with two large spoonfuls to slacken the mix before adding the remaining egg whites. Do not over stir the mix otherwise you will lose all the air, but make sure that all the egg whites are incorporated.

• Divide the mousse between the ramekins and chill for at least two hours. Top Tip: Put the ramekins in an air tight container before placing in the fridge rather than messing up the surface of each mousse with cling film.

• Serve with biscuits, see recipe.

Preparation Time: 15 minutes, plus chilling (2 hours)

A Mighty Christmas Stollen Ring!

The Sunday before Christmas is probably not the most ideal time to complete this recipe especially, if like me, you're still running around trying to multi-task!  Stollen originated from the City of Dresden in the 1300's. Read more on the history of Stollen by following this link.

Ingredients:

1. 85g raisins
2. 50g dried cranberries, plus extra to decorate
3. 100g mixed peel
4. 4 tbsp dark rum
5. 50g glace cherries or pistachios if you like nuts
6. 550g strong white bread flour
7. 2 x 7g sachets yeast
8. 50g golden caster sugar
9. Pinch nutmeg
10. Zest 1 lemon
11. 85g butter, cut into pieces
12. 250ml milk
13. 1 egg, beaten, plus extra beaten egg to glaze
14. 50g pistachios, peeled and chopped for decoration
15. 250g marzipan (bought)
16. 100g icing sugar

Method:

Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum and leave to soak while making the dough.

Pour the flour into a large bowl and mix in a 1/2 tsp salt, yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk mix into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a touch more milk if required.

This recipe can be completed in a food mixer with a dough hook for approximately 5 minutes, alternatively knead the dough on a lightly floured surface for 10 minutes. Place the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size. This will take between 45 minutes and an hour.

 

Remove the dough from the bowl, knead lightly and roll out to a rectangle of about 37cm x 17cm. Stir the chopped cherries or pistachios into the soaked fruits, drain off any excess liquid from this mix. Take a 1/3 of the fruit and spread down the centre of the rectangle, fold the edges into the center overlapping slightly. Seal each end by pressing with the rolling pin. Turn the dough, roll again and repeat twice more using the remaining fruit.

Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan in to a sausage shape, so it's slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a pre-greased baking sheet forming into a ring around a buttered 12cm cake tin (or empty large food tin) sealing both ends together with egg wash.

Place the marzipan roll down the centre of the dough

Egg wash the dough before cooking

Cover loosely with cling-film and allow to rise until doubled in size.  Then brush with beaten egg and bake for 30 to 35 minutes on 190C/Fan 170C/gas 5 until golden. Cool on the baking sheet briefly transferring to a cooling rack.

I used a Kaiser Bakeware Springform with 2 bases purchased about 25 years ago! However, a baking sheet and an empty clean food tin will do the job a lot better as I discovered.

Timings: Prep 40 minutes + 1 hour 15 mins to 1 hour 45 mins for rising.

Cooking time: 30 minutes if using the baking tray method

Suitable for Vegetarians and can be frozen without icing.