It's a BBC Good Food recipe again, here's the link. It's a kind of upside-down cake made with plums, and a melt and mix gingerbread sponge.
Showing posts with label Traybake. Show all posts
Showing posts with label Traybake. Show all posts
Tuesday, 3 September 2013
Gingery Plum Cake
Really easy to make and so good to eat! Delicious served with a generous dollop of Chantilly cream.
It's a BBC Good Food recipe again, here's the link. It's a kind of upside-down cake made with plums, and a melt and mix gingerbread sponge.
It's a BBC Good Food recipe again, here's the link. It's a kind of upside-down cake made with plums, and a melt and mix gingerbread sponge.
Tuesday, 20 August 2013
White Chocolate and Pecan Blondies
These are like brownies, but made with white chocolate and lots of pecan nuts, use really good quality chocolate for the best flavour. They're really easy to make and will disappear fast!
Equipment -
20.5 cm square tin, greased and base lined with baking paper
Ingredients -
175g white chocolate, broken up
115g butter, diced
100g golden caster sugar
2 medium free range eggs
1/2 tsp vanilla bean paste
125g plain flour
1/2 tsp baking powder
150g pecan halves
Method -
1. Preheat oven to 180C / 350F / gas 4
2. Put chocolate and butter in a large bowl over a pan of hot water, off the heat, not letting the water touch the bottom of the pan. Stir frequently until melted.
3. Remove the bowl from the pan and stir in the sugar, don't worry if it looks curdled at this stage.
4. Leave to cool for 2 mins while you beat the eggs in a small bowl with the vanilla paste until frothy.
5. Add the eggs to the chocolate mixture and beat with a wooden spoon until you have a thick, glossy batter.
6. Sift in flour and baking powder and mix well.
7. Add 100g of the nuts and mix well.
8. Pour into the repaired tin and spread evenly. Scatter over the remaining nuts, and bake for 20-25 mins. until a skewer inserted into the cake halfway between the centre and the side of the tin comes out clean. The centre should still be slightly soft.
9. Set the tin on a wire rack and leave to cool in the tin. Once cold, turn out and cut into 16 pieces.
20.5 cm square tin, greased and base lined with baking paper
Ingredients -
175g white chocolate, broken up
115g butter, diced
100g golden caster sugar
2 medium free range eggs
1/2 tsp vanilla bean paste
125g plain flour
1/2 tsp baking powder
150g pecan halves
Method -
1. Preheat oven to 180C / 350F / gas 4
2. Put chocolate and butter in a large bowl over a pan of hot water, off the heat, not letting the water touch the bottom of the pan. Stir frequently until melted.
3. Remove the bowl from the pan and stir in the sugar, don't worry if it looks curdled at this stage.
4. Leave to cool for 2 mins while you beat the eggs in a small bowl with the vanilla paste until frothy.
5. Add the eggs to the chocolate mixture and beat with a wooden spoon until you have a thick, glossy batter.
6. Sift in flour and baking powder and mix well.
7. Add 100g of the nuts and mix well.
8. Pour into the repaired tin and spread evenly. Scatter over the remaining nuts, and bake for 20-25 mins. until a skewer inserted into the cake halfway between the centre and the side of the tin comes out clean. The centre should still be slightly soft.
9. Set the tin on a wire rack and leave to cool in the tin. Once cold, turn out and cut into 16 pieces.
Monday, 20 May 2013
Milk Chocolate and Pistachio Squares
This is one of my husband's favourite cakes, it's moist, nutty and not too sweet (a bit like him!), and a recipe I keep coming back too. It's from the BBC Good Food website, I originally found it in the Good Food magazine, which I buy every month. You'll find the recipe here.
Before I tried the recipe, I was skeptical that the milk chocolate would be too bland, but my concerns were unfounded, dark chocolate would totally overpower the delicate flavour of the nuts and the soured cream in the frosting offsets some of the sweetness.
Before I tried the recipe, I was skeptical that the milk chocolate would be too bland, but my concerns were unfounded, dark chocolate would totally overpower the delicate flavour of the nuts and the soured cream in the frosting offsets some of the sweetness.
Sunday, 5 May 2013
My New Blog!
For the last few weeks I've been sharing the bakes I've made for my Monday night craft session with friends, on my papercraft blog and Facebook, and have often been asked for the recipes, so I decided to start this blog to do just that.
The first recipe I'm going to share is this one for Sticky Toffee Cake, which tastes as good as it sounds and is really easy to make.
Equipment -
A 25.5cmx20.5cm cake tin, base lined with baking paper
Oven temp -
180C / 350F / gas 4
Ingredients -
For the sponge -
200g stoned dates, chopped
1 tsp bicarbonate of soda
300ml boiling water
80g unsalted butter
160g light brown muscovado sugar
2 large free range eggs, at room temp, beaten
1 tsp vanilla extract or vanilla bean paste
175g SR flour
pinch of salt
75g walnut pieces
For the frosting -
100g light brown muscovado sugar
75g unsalted butter
100ml double cream
4 tbs mascarpone
pinch of sea salt
walnuts to decorate (optional)
Method -
1. Preheat oven to 180C.
To make the sponge, put dates in a saucepan, add bicarbonate of soda, pour over boiling water and simmer over a low heat for a minute. Remove from heat and set aside for 15 mins.
2. Put butter in a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Add sugar and beat until fluffy, then gradually add eggs, beating well after each addition. Beat in vanilla. Sift flour and salt into the bowl and fold in. Add the date mixture and walnuts and fold in.
3. Transfer mixture to prepared tin and spread evenly. Bake for 25-30 mins until sponge feels springy when gently pressed in the middle. Cool in the tin for 15 mins then turn out and leave to cool completely on a wire rack.
4. For the frosting, put the sugar, butter and cream in a saucepan and heat gently until melted, then increase heat and simmer for 3-4 mins until sticky. Remove from the heat and let cool completely. Beat mascarpone until smooth, then mix in caramel and salt. Swirl over the top of the cake and decorate with walnuts if you like.
The first recipe I'm going to share is this one for Sticky Toffee Cake, which tastes as good as it sounds and is really easy to make.
A 25.5cmx20.5cm cake tin, base lined with baking paper
Oven temp -
180C / 350F / gas 4
Ingredients -
For the sponge -
200g stoned dates, chopped
1 tsp bicarbonate of soda
300ml boiling water
80g unsalted butter
160g light brown muscovado sugar
2 large free range eggs, at room temp, beaten
1 tsp vanilla extract or vanilla bean paste
175g SR flour
pinch of salt
75g walnut pieces
For the frosting -
100g light brown muscovado sugar
75g unsalted butter
100ml double cream
4 tbs mascarpone
pinch of sea salt
walnuts to decorate (optional)
Method -
1. Preheat oven to 180C.
To make the sponge, put dates in a saucepan, add bicarbonate of soda, pour over boiling water and simmer over a low heat for a minute. Remove from heat and set aside for 15 mins.
2. Put butter in a mixing bowl and beat with a wooden spoon or electric mixer until creamy. Add sugar and beat until fluffy, then gradually add eggs, beating well after each addition. Beat in vanilla. Sift flour and salt into the bowl and fold in. Add the date mixture and walnuts and fold in.
3. Transfer mixture to prepared tin and spread evenly. Bake for 25-30 mins until sponge feels springy when gently pressed in the middle. Cool in the tin for 15 mins then turn out and leave to cool completely on a wire rack.
4. For the frosting, put the sugar, butter and cream in a saucepan and heat gently until melted, then increase heat and simmer for 3-4 mins until sticky. Remove from the heat and let cool completely. Beat mascarpone until smooth, then mix in caramel and salt. Swirl over the top of the cake and decorate with walnuts if you like.
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