Friday, 23 August 2013

Carrot Cake!

Ingredients 300g soft light brown sugar
3 eggs
300ml sunflower or light olive oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g grated carrots (approx 4 large carrots)
100g sultanas (or shelled walnuts) - I personally prefer sultanas
300g icing Sugar
50g unsalted Butter, at room temperature
125g cold cream Cheese

1 Preheat the oven to 170°C (325°F) Gas 3.
2 Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3 Stir in the grated carrots and sultanas by hand until they are all evenly dispersed. Pour the mixture into two round prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4 For the cream cheese frosting beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
5 When the cakes are cold, put one on a cake stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Spread the remaining frosting over the sides. Decorate with carrot decorations (can buy in Sainsburys) and a light sprinkling of cinnamon.

Wednesday, 3 July 2013

Plum, Blueberry and Cinnamon Cake

185g softened butter
275g caster sugar
6 eggs
125g self raising flour
2 teaspoons ground cinnamon
400g ground almonds
whipped cream or custard, to serve
8 ripe plums, halved and pitted
100g blueberries
2 tablespoons caster sugar
icing/confectioners sugar for dusting

1.Preheat the oven to 160c (325f) Gas 3. Grease a 10 inch cake tin.
2.Put the butter and sugar in a mixing bowl and whisk until light and creamy. Add the eggs one at a time, whisking after each addition. Sift in the flour and cinnamon, add the ground almonds and whisk again. Spoon the batter into the prepared tin/pan and level the surface.
3.Arrange the plums, cut side up, over the top of the cake, scatter over the blueberries and sprinkle with the sugar.
4.Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
5.Remove from the oven and let cool in the tin/pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar/ confectioners sugar and serve with whipped cream.
6.This cake will keep for up to 3 days if stored in an airtight container.

Saturday, 8 June 2013

Cinnamon and Blackberry Cake

4 medium eggs
200g caster sugar
50g golden syrup
150g wholemeal flour
1/2 tsp baking powder
2 tsp ground cinnamon
100ml cold mild
200g blackberry jam
200ml double cream, whipped
icing sugar and lemon juice, to drizzle.

1) Grease and line the base of two 8cm round cake tins and preheat the oven to 180C.
2) Beat the eggs with the sugar and golden syrup for around 15 mins untill thick and pale.
3) Whisk in the cold milk, followed by the flour, baking powder, and cinnamon untill smooth.
4) Divide the cake mix between the tins and bake for approx 25 mins in the preheated oven.
5) Leave the cakes to cool then fill with the whipped double cream and blackberry jam.
6) Finally drizzle the icing sugar and lemon juice over the top, or just dust with icing sugar if you'd prefer.

Wednesday, 5 June 2013

Oreo Tart


For the pastry:
175g plain flour
75g butter
3-4 tablespoons of milk

For the sponge filling:
100g softened butter
100g caster sugar
50g cocoa powder
125g self raising flour
1 level teaspoon of baking powder
2 tablespoons of milk

To finish:
6 oreos broken into pieces
200g chocolate spread

1) For the pastry, measure the flour into a bowl and rub in the butter to form breadcrumbs. Add the milk then mix with a wooden spoon to form a dough.
2) Turn out onto a floured work surface and use to line a 9 inch round tart tin. Preheat oven to 180C
3) For the sponge, measure all ingredients into a bowl and mix using a handheld electric whisk. Spread the chocolate spread on top of the pastry then top with the sponge mixture. Press the broken up oreo pieces into the mix however you wish.
4) Bake in the preheated oven for 20-25 minutes. Leave to cool then drizzle with some melted chocolate spread!
5) Slice this bad boy up and enjoy!!

Tuesday, 21 May 2013

Yummy Bakewell Slices


175g plain flour
75g butter
3 tablespoons milk

For the sponge mix:
100g softened butter
100 caster sugar
125g self raising flour
50g ground almonds
1 teaspoon baking powder
2 large eggs
2 tablespoons milk
1/2 teaspoon almond extract

To finish:
200g raspberry jam
flaked almonds

1) For the pastry, measure the flour into a bowl and rub with the butter to create fine breadcrumbs. Add the milk and mix to form a dough.
2) Roll out the dough on to a lightly floured surface and use to line a 30cm by 23cm traybake tin. Pre-heat oven to 180C.
3) Measure all the sponge ingredients into a bowl and beat untill well blended. Spread the pastry generously with raspberry jam then top with the sponge mixture. Sprinkle with flaked almonds
4) Bake in the preheated oven for around 25 minutes or untill sponge is golden. Leave to cool then cut into slices and enjoy!!

Sunday, 14 April 2013

ULTIMATE Chocolate Cake!!


180g dark chocolate (we use 70% cocoa)
200g butter
125ml milk
170g sponge or self raising flour
1/2 teaspoon bicarbonate of soda
200g light brown sugar
200g golden caster sugar
25g cocoa powder
3 large free range eggs
75 ml buttermilk
1 teaspoon vanilla essence

300g dark chocolate melted
150g cream cheese
125g butter
500g icing sugar

1) Preheat oven to 160C and grease and line two 8 inch tins with baking paper.
2) Melt butter and chocolate in saucepan then add milk and stir to combine. Set aside to cool.
3) Mix all dry ingredients together.
4) Whisk eggs, buttermilk and vanilla essence together.
5) Add buttermilk mixture and chocolate mixture to the dry ingredients and mix with a handheld electric whisk untill smooth. The cake batter should be quite runny!
6) Divide mix between the two tins and bake in the oven for 30-45 mins or untill a skewer comes out clean!
7) For the icing, whisk up the icing sugar, butter, and cream cheese using a handheld electric whisk. Slowly incorporate the chocolate untill throughly mixed through.
8) Once caked has cooled, assemble and ice and decorate as you please!

If you are wishing to do letter cakes as in the UGO photo, you must use one batch of cake mix for each letter and cook for around an hour. Basically its one set of mix per letter!! Please also note that the letter cakes are not iced in the middle like the 8 inch cake.

Thursday, 28 March 2013

Oreo Cookies


200g dark chocolate
25g butter
100g plain flour
1/2 tsp sea salt
1/2 tsp baking powder
2 eggs
180g dark brown sugar
1 x 154g pack of oreos

Preheat your oven to 180 degrees.

Melt together the butter and chocolate in a heatproof bowl over a pan of simmering water, alternatively melt together in the microwave, stirring every 3o seconds. Leave aside to cool slightly.

Meanwhile, sift the flour and baking powder in to a bowl along with the sea salt.

In a third bowl, whisk together the eggs and flour, then fold in the cooled chocolate mix, followed by the flour.

Break up the oreos in to pieces and stir half through your cookie mix. Then dollop dessert spoonfuls of the mix, leaving space in-between for them to spread during cooking, on to a baking tray. Then take the remaining oreos and scatter over the top of the cookies.

Bake in a pre-heated oven for 12-15 minutes or untill slightly set on the top.