tag:blogger.com,1999:blog-61940843229028918382024-03-13T13:36:06.386+00:00♥ The Goddess's Kitchen ♥A blog dedicated to perfecting the art and joy of baking and cooking by an aspiring domestic goddess!Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.comBlogger372125tag:blogger.com,1999:blog-6194084322902891838.post-15488026620973013932014-01-22T14:03:00.003+00:002014-01-22T14:07:20.014+00:00Mincemeat Cake<div class="separator" style="clear: both; text-align: center;">
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<br />
A perfect way to use up leftover mincemeat from Christmas, giving you
a lovely dark and fruity cake with baked crumble topping. It's
delicious and easy to make - and falls into that stress free
'all-in-one-bowl' category of baking. <br />
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<span style="color: #783f04;"><span style="font-size: large;"><b>Mincemeat Cake</b></span></span><br />
<br />
<b>Ingredients</b><br />
175g self raising flour (sifted)<br />
150g light brown sugar<br />
100g unsalted butter, softened<br />
100ml milk<br />
200g mincemeat (I used my homemade)<br />
2 eggs, beaten<br />
zest of 1 orange<br />
<br />
<i>For the topping:</i><br />
200g mincemeat<br />
50g light muscovado sugar<br />
50g flaked almonds<br />
1 tbsp plain flour<br />
25g butter, cubed<br />
<br />
Heat the oven to 180°C (gas mark 4). Grease and line the base
of a 20cm (8in) cake tin. Place the cake ingredients into a large
bowl and beat with a wooden spoon until combined. Spoon into the
prepared cake tin and bake for 30 minutes.<br />
<br />
Meanwhile, combine topping ingredients in a bowl. Carefully
remove the cake from the oven and gently spoon over the topping
(don't go all the way to the edges) and take extra care to make
sure it doesn't sink into the cake.<br />
<br />
Return the cake to the oven and bake for a further 40-50
minutes, or until a skewer inserted in the middle comes out
clean.<br />
<br />
Cover loosely with foil or baking parchment for the last 10
minutes to prevent it colouring too much.<br />
<br />
Leave in the tin for about 15 minutes before cooling completely
on a wire rack.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com6tag:blogger.com,1999:blog-6194084322902891838.post-56755185842375958292013-10-16T12:46:00.005+01:002013-10-17T10:30:15.802+01:00Apple Crumble Cake<div class="separator" style="clear: both; text-align: center;">
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This lovely recipe comes courtesty of Nicola at <a href="http://cookiescakesandbakes.wordpress.com/2013/10/11/apple-crumble-cake/" target="_blank">Cookies Cakes and Bakes</a>. This cake is a simple but really delicious and can either be served as a slice with a cuppa or with a bowl of hot yummy custard. <br />
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<span style="color: #bf9000;"><span style="font-size: large;"><b>Apple Crumble Cake</b></span></span><br />
<br />
<b>Ingredients</b><br />
100g butter, softened<br />
100g caster sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
100g self-raising flour, sifted<br />
1 tsp ground cinnamon<br />
3-4 medium eating or cooking apples, cored, peeled and sliced<br />
<br />
<b>For crumble topping:</b><br />
60g cold butter<br />
50g plain flour<br />
50g soft light brown sugar or demeara<br />
<br />
Grease and base line a 20cm springform tin. Preheat the oven to 180oC/160oC fan/gas mark 4.<br />
<br />
Cream the butter and caster sugar until light and fluffy. Beat in eggs one at a time and add vanilla. Sift the self-raising flour and cinnamon into the mixture and fold in gently. Pour into the tin and place the sliced apples on top of the batter.<br />
<br />
For the crumble, rub the butter and flour until mixture resembles breadcrumbs, stir in the sugar. Or you could use a food processor which is quicker. Sprinkle the crumble all over the cake and bake for 35-40 minutes or until golden brown and the sides are shrinking away from the sides of the tin. Leave to cool in the cake tin for 10 minutes, then unclip tin carefully and finish cooling on a wire rack.<br />
<br />
Great as a cake or served warm with custard or ice cream. <br />
<br />
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com0tag:blogger.com,1999:blog-6194084322902891838.post-83182379427165413092013-03-15T17:01:00.000+00:002013-03-15T17:29:46.879+00:00Chocolate Fudge Cake<div style="background-color: white; color: #783f04;">
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<span style="color: black;">I've neglected my blog recently but I'm back and hope to blog more regular. I have still been baking and cooking but I post about it all on my <a href="http://www.facebook.com/pages/The-Goddesss-Kitchen/297923406891116" target="_blank">Facebook page</a>. I find it's quicker and I don't have to do a big write up like on here, not that I have to on here but you get my drift. If you haven't joined my <a href="http://www.facebook.com/pages/The-Goddesss-Kitchen/297923406891116" target="_blank">Facebook page</a>, please do so and say hello. </span><br />
<br />
<span style="color: black;">I baked this cake for Mother's Day last Sunday, a favourite in our home and always a hit, my boys loved it. This weekend I am baking the obligatory Chocolate Guinness Cake or cupcakes for St Paddy's Day. </span><br />
<br />
<span style="color: black;">Have a great weekend and I will be back next week to blog my Guinness cake. </span><br />
<span style="color: black;"><br /></span>
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<div style="background-color: white; color: #783f04;">
<span style="font-size: large;"><b>Chocolate Fudge Cake</b></span></div>
<br />
<div class="content">
<b>Ingredients</b></div>
<div class="content">
<br /></div>
<div class="content">
<i>For the cake:</i></div>
<div class="content">
400g plain flour</div>
<div class="content">
250g golden caster sugar</div>
<div class="content">
100g light brown muscovado sugar</div>
<div class="content">
50g cocoa powder</div>
<div class="content">
2 tsp baking powder</div>
<div class="content">
1 tsp bicarbonate of soda</div>
<div class="content">
1/2 tsp salt</div>
<div class="content">
3 medium eggs</div>
<div class="content">
142ml sour cream</div>
<div class="content">
1 tbsp vanilla extract</div>
<div class="content">
175g unsalted butter, melted and cooled</div>
<div class="content">
125ml corn oil</div>
<div class="content">
300ml water, chilled</div>
<div class="content">
<br /></div>
<div class="content">
<i>For the fudge icing:</i></div>
<div class="content">
175g dark chocolate, minimum 70% cocoa solids</div>
<div class="content">
250g unsalted butter, softened</div>
<div class="content">
275g icing sugar, sieved</div>
<div class="content">
1 tbsp vanilla extract<br />
</div>
<div class="content">
</div>
<div class="content">
Method<br />
</div>
<div class="content">
Preheat the oven to 180oC/fan 160oC/gas mark 4.<br />
</div>
<div class="content">
</div>
<div class="content">
Butter and line the bottom of two 20cm sandwich tins.<br />
</div>
<div class="content">
</div>
<div class="content">
In a large bowl, mix together the flour, sugars, cocoa, baking powder, bicarb and salt. In another bowl or wide-necked measuring jug whisk together the eggs, sour cream and vanilla until blended. Using a freestanding or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this if using the hand whisk; the freestanding mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually.<br />
</div>
<div class="content">
</div>
<div class="content">
Bake the cakes for 50-55 minutes, or until a cake-tester comes out clean. Cool the cakes in their tins on a wire rack for 15 minutes, and then turn the cakes out onto the rack to cool completely.</div>
<div class="content">
</div>
<div class="content">
To make the icing, melt the chocolate in the microwave - 2-3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.<br />
</div>
<div class="content">
</div>
<div class="content">
In another bowl beat the butter until it's soft and creamy (again, I use the KitchenAid here) and then add the sieved icing sugar and beat again until everything's light and fluffy. I know sieving is a pain, the one job in the kitchen I really hate, but you have to do it or the icing sugar will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.</div>
<div class="content">
<br /></div>
<div class="content">
Sandwich the middle of the cake with about a quarter of the icing sugar, and then ice the top and sides too, spreading and smoothing with a rubber spatula. </div>
<div class="content">
<br /></div>
Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com7tag:blogger.com,1999:blog-6194084322902891838.post-33990862298110309752012-12-13T20:32:00.001+00:002013-12-11T12:34:42.483+00:00Gingerbread Cupcakes<div class="separator" style="clear: both; text-align: center;">
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For me December is my favorite time of the year for baking, I just love Christmas and all that it brings. The festive baking and the christmassy aromas have definitely arrived in my kitchen, there's no need for scented candles when baking is under way. These gingerbread cupcakes are a great continuation of this years Christmas baking. They were precceded by Cranberry and White Chocolate Cookies, which are always a must bake and Sticky Gingerbread, both from Nigella's Christmas coobook. I love gingerbread on it's own but had never tried it with a frosted topping. The buttercream frosting worked wonderfully against the dark spicy sponge, which I finished off with a sprinkling of cute gingerbread men. These cupcakes were a huge hit with hubby's work colleagues and didn't last long. Definitely a recommended bake!<br />
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<span style="color: #b45f06;"><br /></span>
<span style="color: #b45f06;"><span style="font-size: large;"><b>Gingerbread Cupcakes with Cinnamon Frosting</b></span></span><br />
<br />
<b>Makes 12</b><br />
<br />
<b>Ingredients</b><br />
75g unsalted butte, softened<br />
100g caster sugar<br />
125ml black treacle<br />
1 large egg<br />
1 large egg yolk<br />
175g plain flour<br />
1 tbsp cocoa powder<br />
1 1/4 tsp ground ginger<br />
1/2 ground mixed spice <br />
1 tsp ground cinnamon<br />
1/2 ground nutmeg<br />
1/4 tsp salt<br />
1 tsp bicarbonate of soda<br />
125ml hot milk<br />
<br />
For the buttercream:<br />
120g butter, softened<br />
200g icing sugar, sifted<br />
1 tsp vanilla<span style="font-size: large;"><span style="font-size: small;"> </span><span style="font-size: large;"><span style="font-size: small;">e<span style="font-size: small;">xtract</span></span></span><b><br /></b></span><br />
2 tbsp milk<br />
1/2 tsp ground cinnamon (optional) <br />
Gingerbread men sprinkles <br />
<br />
For the gingerbread cupcakes: Preheat the oven to 175oC/fan oven 155oC/350oF/Gas Mark 4 and line a 12-hole muffin tin with cupcake cases.<br />
<br />
In a large bowl cream the butter with the sugar. Add the treacle and the egg and egg yolk. <br />
<br />
In a large bowl, sift together the flour, cocoa powder, ginger, cinnamon, mixed spice, nutmeg and salt.<br />
<br />
Dissolve the bicarbonate of soda in the hot milk.<br />
<br />
Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.<br />
<br />
Spoon the batter evenly into the cases. Bake for 20 minutes or until slightly springy to the touch.<br />
<br />
Allow to cool for a few mins in the pan and transfer to a wire rack to cool.<br />
<br />
For the buttercream: Cream the butter in a clean, large bowl until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined. Add 1/2 tsp of ground cinnamon and mix. <br />
<br />
Spread the buttercream or pipe onto the cupcakes and decorate with mini gingerbread men. <br />
<br />
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<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com4tag:blogger.com,1999:blog-6194084322902891838.post-26963569220608724952012-10-16T18:53:00.003+01:002012-10-17T14:29:12.596+01:00Blackberry and Apple Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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Autumn has definitely arrived, with the days getting shorter and <span class="st">the nights getting colder; it's the perfect time to cook and bake delicious comfort foods. </span>Blackberry and Apple is a classic autumnal combo of flavours and one we always enjoy in our household, whether it be in a crumble, cake or muffins. I have previously made similar versions of this cake but I could not pass up this recipe from one of my current favourite cookbooks, "<a href="http://www.sainsburysentertainment.co.uk/en/Books/Hardback/Jo-Wheatley/A-Passion-For-Baking-Sainsbury-s-Exclusive/product.html?product=E11076373" target="_blank">A Passion for Baking</a>". This loaf cake was everything I imagined it would be and more. I cannot begin to describe how absolutely delicious it was. It has definitely made its mark and resides in my top 5 bakes. A must bake! <br />
<span class="st"> <i><br /></i></span><br />
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<div style="color: purple;">
<span style="font-size: large;"><b>Blackberry and Apple Loaf Cake</b></span></div>
<br />
<b>Serves 6</b><br />
<br />
<b>Ingredients</b><br />
<i>Topping:</i><br />
60g unsalted butter, chilled and diced<br />
80g plain flour<br />
2 heaped tbsp demerara sugar<br />
<br />
<i>Cake:</i><br />
170g self-raising flour<br />
170g unsalted butter, softened<br />
170g caster sugar<br />
3 large eggs, beaten<br />
170g (prepared weight) apples such as Braeburns or Cox's, peeled, cored and diced<br />
70g blackberries<br />
<br />
You will also need a 900g (2lb) loaf tin, the inside buttered and the base and ends lined with a strip of buttered baking parchment.<br />
<br />
Preheat the oven to 180oC/160oC fan oven/350oF/gas mark 4.<br />
<br />
Combine the topping ingredients: rub the butter into the flour and sugar either in a food processor using the pulse button or with your hands. Once the mixture reaches a crumble-type consistency, put it to one side while you make the cake batter.<br />
<br />
Tip the flour, butter, sugar and eggs into a bowl and, either using a free-standing mixer or an electric hand whisk, beat until really light and creamy. Gently fold in the diced apples and blackberries using a large metal spoon.<br />
<br />
Spoon the cake mixture into the prepared tin, spread level and sprinkle over the crumble topping in an even layer.<br />
<br />
Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes away cleanly.<br />
<br />
Cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely. <br />
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com9tag:blogger.com,1999:blog-6194084322902891838.post-30525253663435766662012-10-03T19:43:00.003+01:002012-10-03T19:55:12.896+01:00Italian Breakfast Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I was so excited when I found out Nigella Lawson was releasing a new book, <a href="http://www.amazon.co.uk/Nigellissima-Instant-Inspiration-Nigella-Lawson/dp/0701187336/ref=sr_1_1?ie=UTF8&qid=1349290380&sr=8-1" target="_blank">Nigellissima</a>, I even pre-ordered it on amazon. Unfortunately it has not captured me in the way some of her previous cookbooks have, I had the same feeling with her other book Nigella Express. In reading the recipes a lot of them don't appeal to me or my taste, sorry mackerel in pasta doesn't do it for me! Another disappointment was the lack of bakes and desserts in the book, I was expecting more. I decided to bake this Italian breakfast banana bread as my first recipe, I liked the addition of espresso and it really worked well. I enjoyed a slice for breakfast and it was even nicer dipped in my coffee. It's definitely a recipe I would recommend trying and one I will make again. As much as I'm on the fence about this cookbook I will try more recipes and report back! <br />
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<br />
<span style="color: #783f04; font-size: large;"><b>Italian Breakfast Banana Bread </b></span><br />
<br />
<b>Cuts into 8-10 slices</b><br />
<br />
<b>Ingredients</b><br />
150ml flavourless vegetable oil, plus some for greasing<br />
3 medium bananas, very ripe<br />
2 tsp vanilla extract<br />
pinch salt<br />
2 eggs<br />
150g caster sugar<br />
175g plain flour<br />
1/2 tsp bicarbonate of soda<br />
4 tsp instant espresso powder<br />
<br />
1 x 450g/1lb deep loaf tin<br />
<br />
Slip a baking sheet into the oven, and preheat the to 170oC/150oC fan oven/gas mark 3. Get out a loaf tin, and line it with baking parchment or a loaf liner, or lightly oil it.<br />
<br />
Mash the bananas with the vanilla extract and salt and then beat in the oil.<br />
<br />
Now, beat in the eggs, one by one, followed by the sugar.<br />
<br />
Mix the flour with the bicarb and espresso powder, and beat these dry ingredients into the runny batter.<br />
<br />
Pour the batter into your prepared loaf tin, and pop it into the oven, on the baking sheet, and bake for 50-60 minutes, or until slightly coming away at the sides and bulgingly risen. <br />
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Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com6tag:blogger.com,1999:blog-6194084322902891838.post-71039092080410007612012-09-19T20:18:00.000+01:002012-09-19T20:18:05.865+01:00Granola<div class="separator" style="clear: both; text-align: center;">
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Breakfast is the most important meal of the day, especially after an early morning workout at the gym. I can be guilty, like a lot of people, of "having" and not "enjoying" breakfast, due to habit or a busy schedule. Yes, we can all pick up a box from our local supermarket but it is very satisfying to sit down to enjoy a bowl of tasty home-made granola. This is a simple recipe and one that you can adapt with your personal choice of ingredients. I love mine served with cold milk or it would work equally well with natural yoghurt. Once you've tried the home-made variety you will wonder why you never made your own before. This granola will keep good for a month in an airtight container. <br />
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<div style="color: #e69138;">
<span style="font-size: large;"><b>Granola</b></span></div>
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<b>Serves 12</b><br />
<b><br /></b>
<b>Ingredients </b><br />
300g rolled oats<br />
4 heaped tbsp regular shop-bought apple sauce<br />
4 heaped tbsp clear/runny honey<br />
1 tbsp golden/maple syrup<br />
3 tbsp oil (sunflower or non-virgin olive oil)<br />
60g soft dark brown sugar (or light if you prefer)<br />
4 heaped tbsp dessicated coconut<br />
60g mixed nuts (almonds, pecans or hazelnuts) roughly chopped<br />
100g dried fruits (apricots, cherries, cranberries, pineapple pieces, anything you like really), chopped<br />
<br />
Preheat the oven to 170oC/150oC fan oven/325oF/Gas Mark 3.<br />
<br />
Mix all the ingredients together, except for the dried fruit, in a large roomy bowl. Make sure that the oats are well coated in the honey, syrup and oil.<br />
<br />
Turn the mixture out into a large baking tray in a single layer; shake the tray slightly so that you have some clumps and some smaller bits.<br />
<br />
Bake on the middle shelf of the preheated oven for about 35-40 minutes until golden. You will need to keep stirring and jiggling the granola around while it bakes so that is browns evenly.<br />
<br />
Once baked, remove from the oven, add the chopped dried fruits and stir to combine. Leave to cool completely and then store in an airtight container. It will keep for a good month. Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com8tag:blogger.com,1999:blog-6194084322902891838.post-14808404744482571412012-09-04T13:12:00.001+01:002012-09-04T14:18:04.369+01:00Chocolate Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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Sorry for my lack of blogging lately but hubby and I have been away on holiday for a much needed break and to celebrate both of us turning 40 in August. We had a lovely time away in the Cotswolds, a beautiful part of England, where we rented a log cabin with outdoor hot tub, which we used every evening after a day of exploring. While away we enjoyed lovely pub lunches/dinners all made from wonderful local produce. On the topic of birthdays, I made this amazing chocolate cake for my hubby's birthday. The recipe is from a Passion for Baking and like all the recipes I've tried from this book, this cake did not disappoint. This is the perfect birthday cake and I'll definitely be baking this again! <br />
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<div style="color: #783f04;">
<span style="font-size: large;"><b>Chocolate Birthday Cake</b></span></div>
<br />
<b>Serves 8-10</b><br />
<br />
<b>Ingredients</b><br />
225g unsalted butter, softened<br />
225g caster sugar<br />
4 large eggs, beaten<br />
1 tsp vanilla extract<br />
200g self-raising flour<br />
1/2 tsp baking powder<br />
1/2 bicarbonate of soda<br />
30g cocoa<br />
2 tbsp full-fat milk<br />
100g good-quality dark chocolate, melted<br />
<br />
<i><b>Ganache:</b></i><br />
200g dark chocolate<br />
100 milk chocolate<br />
250ml double cream<br />
<br />
<i><b>Topping:</b></i><br />
1 large packet of Maltesers<br />
<br />
You will need 2 x 20cm sandwich tins, greased and the bases lined with buttered baking parchment.<br />
<br />
Preheat the oven to 180oc/160oc fan oven/350oF/gas mark 4.<br />
<br />
In a bowl of a free-standing mixer, cream the butter and sugar together until pale, light and fluffy. Gradually add the beaten eggs and vanilla extract. Add the flour, baking powder, bicarbonate of soda, cocoa and milk, then mix until combined. Add the melted chocolate and mix again until smooth.<br />
<br />
Divide equally between the prepared sandwich tins, spread level and bake on the middle shelf of the preheated oven for about 22-25 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes. Turn the cakes out of the tins onto a wire cooling rack and leave until cold.<br />
<br />
To make the ganache, finely chop both the dark and milk chocolates and tip into a saucepan along with the double cream. Set the pan over a low heat to melt, stirring constantly until smooth. Pour the ganache into a shallow dish, cool and then chill to firm.<br />
<br />
To assemble the cake, place one of the cakes on a cake or serving plate and spoon half of the ganache on the cake and spread. Then scatter with crushed Maltesers.<br />
<br />
Cover the top of the second cake layer with ganache, spreading it smoothly with a palette knife. Sandwich the two caes together and finish off with a good scattering of Maltesers. <br />
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com15tag:blogger.com,1999:blog-6194084322902891838.post-91655801961509221132012-08-15T12:54:00.000+01:002012-10-17T18:47:30.918+01:00Lemon Drizzle Cake<div class="separator" style="clear: both; text-align: center;">
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I have so many recipes to blog about but I'm lacking motivation, so please bare with me. I will also be away on holidays at the end of August but will be blogging as much as possible before I go. This Lemon Drizzle Cake I baked a few weeks ago and it went down a storm with my hubby. I often stick to my favoured recipe but was in the mood to try something different. This cake is simple, not overly rich, light and airy and has a triple hit of lemon. Definitely a winner and one I will bake again! </div>
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<div style="color: #ffe599;">
<span style="font-size: large;"><b>Lemon Drizzle Cake</b></span></div>
<br />
<span style="font-size: large;"><b><span style="font-size: small;">Serves 8 </span></b></span><br />
<br />
<b>Ingredients</b><br />
225g
softened butter<br />
225g
caster sugar<br />
lemons, 3 zested and 2 juiced<br />
4
medium eggs, lightly whisked<br />
200g
self-raising flour<br />
1
tsp baking powder<br />
<a href="http://www.bbcgoodfood.com/content/knowhow/glossary/baking-powder/">
</a><br />
50g
ground almonds<br />
<br />
<i>For the syrup:</i><br />
remaining lemon juice<br />
85g caster sugar<br />
<br />
<i>For the Lemon icing drizzle:</i><br />
75g icing sugar<br />
lemon juice<br />
<br />
Heat the oven to 180C/fan 160C/gas 4. Butter and line
the base of a 20cm round cake tin. Beat the butter and caster sugar in a
large bowl using an electric hand whisk until pale and creamy. Add the
lemon zest (reserving some for decoration) and mix well. Whisk the eggs
gradually into the butter mixture, beating well between each addition -
don't worry if it curdles.
<br />
<br />
Sift together the flour and baking powder and fold into the cake mixture
using a large metal spoon or spatula. Add the ground almonds and 3/4 of
the lemon juice and fold until thoroughly combined. Spoon into the
prepared cake tin and bake for 1 hour 15 minutes or until a skewer
inserted into the middle of the cake comes out without any raw mix on
it.
<br />
<br />
Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix
together the remaining lemon juice and caster sugar and heat in a saucepan until the sugar has melted. Prick the warm cake all
over with a skewer or fork, then pour over
the drizzle on the cake. Cool in
the tin for a further 30 minutes and then remove from the tin. Once the cake is cold, mix the icing sugar with a few
teaspoons of lemon juice and drizzle over the top of the cake.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com4tag:blogger.com,1999:blog-6194084322902891838.post-41604890507293775382012-07-29T11:01:00.001+01:002012-09-04T14:18:29.490+01:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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I've been enjoying the cooler weather this weekend and took the opportunity to try out a few more recipes from A Passion for Baking. I'm really enjoying this book as you can tell and every recipe has turned out wonderful and gone down a treat. I love baking cookies and have my <a href="http://thegoddesskitchen.blogspot.co.uk/2010/09/chocolate-chip-cookies.html" target="_blank">favourite</a> but my love of baking includes trying out new recipes. These cookies jumped out from the page and screamed, "bake me", so I couldn't resist! They were easy to make and the end result is a yummy soft and chewy cookie, with gorgeous chunks of chocolate nuggets. <br />
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<div style="color: #783f04;">
<span style="font-size: large;"><b>Chocolate Chip Cookies</b></span></div>
<b><br /></b>
<b>Ingredients</b><br />
200g unsalted butter, softened<br />
200g light soft brown sugar<br />
125g demerara sugar<br />
2 large eggs, beaten<br />
1 tsp vanilla extract<br />
400g plain flour<br />
1 tsp baking powder<br />
1 tsp bicarbonate of soda<br />
a pinch of salt<br />
200g dark chocolate chunks<br />
<br />
You will also need 2-3 baking trays covered with baking parchment.<br />
<br />
Preheat the oven to 170oC/150oC fan oven/325oF/gas mark 3.<br />
<br />
Cream the butter and both of the sugars together in a free-standing machine until pale, light and fluffy.<br />
<br />
Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.<br />
<br />
Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into the bowl and mix again until thoroughly combined. Fold the chocolate chunks into the cookie dough.<br />
<br />
Use either an ice-cream scoop or large spoon (I used my hands and rolled them into balls) to scoop the dough into even-sized mounds. Place 3-4 cookies on each baking tray, allowing plenty of space between each cookie as they will spread during cooking.<br />
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Bake the cookies in batches on the middle shelf of the preheated oven for about 5 minutes. Remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies, then return to the oven for a further 5-7 minutes until pale golden brown.<br />
<br />
Allow the cookies to cool on the baking trays for a few minutes before transferring to wire racks until cold. <br />
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com9tag:blogger.com,1999:blog-6194084322902891838.post-88785508869794241242012-07-27T17:49:00.001+01:002012-09-04T14:18:48.543+01:00Raspberry Torte<div class="separator" style="clear: both; text-align: center;">
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Finally looks like summer has arrived in the UK after weeks of constant rain, although I have to admit I find the heat draining and makes me so lethargic. I've really been enjoying my latest cookbook purchase, A Passion for Baking and have tried quite a few recipes, which I plan to blog along the way. One of the recipes was this beautiful Raspberry Torte, which seemed like the perfect summery cake to make and enjoy for afternoon tea in the garden. It's moist and full of flavour with burst of raspberry and tastes even better the next day. <br />
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<div style="color: #990000;">
<b><span style="font-size: large;">Raspberry Torte</span></b></div>
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<b>Serves 8</b><br />
<b><br /></b>
<b>Ingredients</b><br />
150g self-raising flour<br />
150g unsalted butter, softened<br />
150g caster sugar<br />
150g ground almonds<br />
2 large eggs, beaten<br />
150g fresh raspberries, plus extra to serve<br />
icing sugar to dust<br />
<br />
You will also need a 23cm cake tin, buttered and the base lined with a disc of buttered baking parchment.<br />
<br />
Preheat the oven to 180oc/160oc fan oven/350oF/gas mark 4.<br />
<br />
Tip the flour, soft butter, sugar, ground almonds and eggs into a bowl and beat together until pale, light and fluffy.<br />
<br />
Spoon the cake mixture into the prepared tin and spread level with a palette knife. Push the raspberries, pointy side up, into the batter.<br />
<br />
Bake on the middle shelf of the preheated oven for about 1 hour, checking the cake after 45 minutes and covering it loosely with foil once it has browned to prevent the top colouring too much.<br />
<br />
Cool in the tin for 5 minutes and then transfer the torte to a cooling rack until cold. Scatter with extra raspberries and dust with icing sugar to serve.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com1tag:blogger.com,1999:blog-6194084322902891838.post-61301032806163617562012-07-17T21:49:00.000+01:002012-09-04T14:19:14.326+01:00Blueberry Muffin Loaf<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I treated myself to a new cookbook and I thought it was time to add to my collection. I read great reviews on Jo Wheatley's "A Passion for Baking" and so I headed to Sainsburys to buy a copy. Jo was the winner of The Great British Bake Off in 2011 and her book is testament to why she won. I love this book, it has so many wonderful delicious recipes, that I can't wait to try. I decided to make the Blueberry Muffin Loaf as my first recipe. This lovely loaf with it's moist sponge is bursting with flavours and textures and it's definitely a must bake! Watch this space for more recipes from this must have book.<br />
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<span style="font-size: large;"><b><span style="color: purple;">Blueberry Muffin Loaf</span></b></span><br />
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<b>Ingredients<span style="background-color: white;"></span></b><br />
<i>Topping:</i><br />
25g plain flour<br />
20g unsalted butter, diced<br />
20g caster sugar<br />
<br />
<i>Muffin:</i><br />
200g self-raising flour, sieved<br />
1/2 tsp bicarbonate of soda<br />
75g soft brown sugar<br />
50g caster sugar<br />
70g unsalted butter, melted<br />
160ml full-fat milk<br />
1 large egg<br />
1 tsp vanilla extract<br />
130g blueberries<br />
<br />
You will need a greased 900g/2lb loaf tin, the base and ends lined with a strip of buttered baking parchment.<br />
<br />
Preheat the oven 180oC/160oc fan oven/gas mark 4.<br />
<br />
Make the topping first. Tip the flour, butter and sugar into a bowl and, using your fingers rub the butter into the flour until it resembles a crumble mixture. Alternatively you can do what I do and add the ingredients a food processor and pulse.<br />
<br />
To make the loaf, sieve the flour and bicarbonate of soda into a bowl, add both of the sugars and mix well.<br />
<br />
Melt the butter, leave to cool slightly and then mix with the milk, egg and vanilla extract and whisk until smooth.<br />
<br />
Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Using a large metal spoon, fold the two mixtures together until only just combined. Fold the blueberries into the mixture, making sure not to overmix the batter as this will result in a heavy sponge.<br />
<br />
Carefully spoon the mixture into the prepared loaf tin, scatter over the crumble topping and bae on the middle shelf of the preheated oven for about 1 hour or until golden, well risen and a skewer inserted into the middle of the cake comes out clean.<br />
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Serve warm or at room temperature.<br />
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Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com5tag:blogger.com,1999:blog-6194084322902891838.post-16979799261672653442012-07-10T12:51:00.000+01:002012-07-10T12:51:02.694+01:00Revisited Chocolate Orange Drizzle Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tLqTMPaeW9s/T_b7-GQQgcI/AAAAAAAAE3s/IUyO6ZCRitM/s1600/IMG_7418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-tLqTMPaeW9s/T_b7-GQQgcI/AAAAAAAAE3s/IUyO6ZCRitM/s320/IMG_7418.JPG" width="320" /></a></div>
This loaf cake evokes fond memories of my dearest friend Jules who sadly passed away a few years ago. This was a recipe we all baked as one of our monthly group events at "<a href="http://sweetandsimplebakes.blogspot.co.uk/2009/07/sweet-simple-bakes-monthly-round-up.html" target="_blank">Sweet and Simple Bakes</a>", a baking blog Jules and I ran together. I sometimes like to bake her recipes as a way of remembering her and what a fantastic baker she was. This Chocolate Orange Drizzle Loaf Cake is certainly a testament to the amazing cakes Jules baked. The sponge is fluffy, light and very moist, with the
chocolate and orange blending together perfectly! If you find the
orange/chocolate combo irresistible, then this is a “must” bake!!<br />
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<span style="font-size: large;"><b><span style="color: #993300;">C</span><span style="color: #993300;">hocolate</span> <span style="color: #ff6600;">Orange</span> <span style="color: orange;">Drizzle</span> <span style="color: #f1c232;">Loaf Cake</span></b></span><br />
<br />
<div>
<b></b> </div>
<div>
<b>Ingredients</b></div>
<div>
<i>For The cake</i></div>
<div>
175g (6 oz) softened butter</div>
<div>
175g (6 oz) caster (super fine) sugar</div>
<div>
3 large eggs, at room temperature</div>
<div>
Finely grated zest of 2 oranges</div>
<div>
175g (6 oz) self-raising flour, sifted</div>
<div>
2 tbsp milk</div>
<br />
<div>
<i><span style="color: #ff6600;">For The Orange Syrup</span></i></div>
<div>
Juice of 1 orange</div>
<div>
100g (4 oz) granulated sugar</div>
<br />
<div>
<i><span style="color: #993300;">For The Topping</span></i></div>
<div>
50g (2 oz) dark chocolate or milk chocolate – your choice</div>
<div>
Sprinkles of choice (optional)</div>
<br />
<div>
You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.</div>
<br />
<div>
<b>Method</b></div>
<div>
Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.</div>
<br />
<div>
In
a mixing bowl, add the butter and sugar and beat together until light
and fluffy in appearance. Add the eggs, one at a time, and beat well
until fully incorporated. Add the orange zest, flour and milk and fold
in gently with a spatula or large metal spoon. Turn into the prepared
tin, smooth the top of the mixture and bake in the oven on middle shelf
35 -45 minutes or until a skewer inserted into the centre comes out
clean. Remove from the oven and leave to cool in the tin. When cool make
little holes in the cake with a skewer, (this is important for pouring
the syrup onto the cake to ensure the syrup soaks in fully.)</div>
<br />
<div>
<i><span style="color: #ff6600;">For The Orange Syrup</span></i></div>
<div>
Put
the orange juice and granulated sugar into a pan and heat gently until
the sugar has dissolved. Bring to the boil and boil for a couple of
minutes. Pour over the top of the cake. When all the juice has soaked
in, carefully remove the cake from the tin.</div>
<br />
<div>
<i><span style="color: #993300;">For The Topping</span></i></div>
<div>
Melt
the chocolate by placing a heatproof bowl over a saucepan of barely
simmering water. Once the chocolate has melted, pour over the top of the
cake. Either smooth the top over with a spatula or make a little
pattern with the prongs of a fork. Add sprinkles if desired, leave
chocolate to set before cutting into the cake.</div>
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com8tag:blogger.com,1999:blog-6194084322902891838.post-81004210052882570222012-07-06T19:14:00.000+01:002012-07-08T15:30:03.976+01:00Red Berry and White Chocolate Muffins<div class="separator" style="clear: both; text-align: center;">
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These lovely muffins are from Make Bake Love, a book I have baked and enjoyed lots of recipes from. Although as I've said previously there seems to be quite a few typos and the baking times are off. For example these muffins needed extra time in the oven as they weren't golden enough after 20 minutes. Despite that minor glitch these muffins were divine and I love the idea of using frozen berries as they don't break up while mixing into the batter. They went down very well with hubby and didn't last long! <br />
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<div style="color: #d5a6bd;">
<br />
<b><span style="font-size: large;">Red Berry and White Chocolate Muffins </span></b></div>
<b><br /></b><br />
<b>Makes 12 small muffins</b><br />
<b><br /></b><br />
<b>Ingredients</b><br />
225g plain flour<br />
1tbsp baking powder<br />
75g caster sugar<br />
1 egg<br />
150ml milk<br />
40ml sunflower oil<br />
1 tsp vanilla extract<br />
160g frozen red berries<br />
70g white chocolate chips<br />
<br />
Preheat the oven to 190oC/170oC fan. Line a 12-hole muffin tin with paper cases.<br />
<br />
Sieve the flour and baking powder together in a bowl, then stir in the sugar.<br />
<br />
Whisk the egg, milk, oil and vanilla together in a jug. Pour into the dry ingredients and mix gently. Fold in the berries and the chocolate chips.<br />
<br />
Use an ice cream scoop or spoon to divide the batter evenly amongst the muffin cases. Bake for 15-20 minutes, until golden and risen. Remove the muffins from the tin and allow to cool on a rack.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com4tag:blogger.com,1999:blog-6194084322902891838.post-62939335721292218692012-07-03T18:56:00.005+01:002012-07-03T19:53:15.522+01:00Nutty Chicken Curry<div class="separator" style="clear: both; text-align: center;">
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For dinner this evening Nutty Chicken Curry was on the menu. I am enjoying trying new recipes and this is another I had bookmarked to try which I tweaked, adding more stock and using fat free Greek yoghurt. Hubby and I loved this flavoursome creamy curry. For those of you worried about whether it is too spicy, the peanut butter and yoghurt combine well to soften the spiciness. Next time I will use crunchy peanut butter to add more texture to the curry and make it more nutty!<br />
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<div style="color: #e69138;">
<b><span style="font-size: large;">Nutty Chicken Curry</span></b></div>
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients</b><br />
1 large red chilli, deseeded<br />
1/2 finger-length piece ginger, roughly chopped<br />
1 fat garlic clove<br />
small bunch of coriander, stalks roughly chopped<br />
1 tbsp sunflower oil (I used olive oil)<br />
4 skinless chicken breasts, cut into chunks<br />
5 tbsp peanut butter<br />
150ml chicken stock (I added more stock, 350ml)<br />
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</div>
200g Greek yogurt (I used low fat) <br />
cooked rice, to serve<br />
<br />
Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water, if needed.<br />
<br />
Heat the oil in a frying pan, then quickly brown the chicken for 1 min. Stir in the paste for 1 min more, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and the sauce has thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli. Serve with rice.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com2tag:blogger.com,1999:blog-6194084322902891838.post-4752701723212866272012-07-02T20:00:00.000+01:002012-07-02T20:06:21.223+01:00Garlic Chilli Prawns with Sesame Noodles<div style="color: #ea9999;">
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<span style="color: black;">My revitalised life style continues with</span> <span style="color: black;">regular sessions at the gym and healthy eating and I am starting to see great results. I've decided to get back to weekly meal planning as a way of trying out new recipes and providing material to blog about. I still plan on blogging bakes as frequently as my hubby can get through them. This delicious garlic chilli prawns with sesame noodles</span> <span style="color: black;">is a quick and easy low calorie meal that was thoroughly enjoyed by hubby and me. Definitely one we will enjoy again! </span><br />
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<div style="color: #f6b26b;">
<b><span style="font-size: large;">Garlic Chilli Prawns with Sesame Noodles</span></b></div>
</div>
<br />
<b>Serves 4</b><br />
<br />
<b>Ingredients</b><br />
250g medium egg noodles<br />
1 tbsp sesame oil, plus extra to serve (optional)<br />
1 tbsp groundnut oil<br />
bunch of spring onions, thinly sliced lengthways<br />
300g bag beansprouts<br />
4 garlic cloves, finely chopped<br />
1 red chilli, finely chopped<br />
400g raw peeled tiger prawns<br />
1 tbsp soft brown sugar<br />
1 tbsp dark soy sauce<br />
<br />
Cook the noodles following pack instructions, then rinse with cold water and drain. Toss with 1 tsp of the sesame oil.<br />
<br />
Heat 2 tsp of the groundnut oil in a non-stick wok. Stir-fry most of the spring onions and all the beansprouts for a couple of mins until tender. Add the noodles and warm through. Stir through the remaining sesame oil and tip out of the wok onto a serving dish.<br />
<br />
Carefully wipe out the wok and add the remaining groundnut oil. Toss in the garlic and chilli, and cook for 10 secs. Pop in the prawns and stir-fry for a couple of mins until they have just turned pink. Stir in the sugar and soy, then bubble until the sugar has melted and prawns are cooked through. Spoon on top of the noodles and sprinkle with the remaining spring onions. Add an extra drizzle of sesame oil, if you like.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com2tag:blogger.com,1999:blog-6194084322902891838.post-49289390826830048562012-06-09T13:35:00.000+01:002012-06-09T14:49:35.119+01:00Apple Crumble Loaf<div class="separator" style="clear: both; text-align: center;">
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It's been a while since I last blogged, I lost my baking mojo due to changing my eating habits and a desire to get fit and lose weight. I've gone back to the gym and I am loving it, I already feel so much better and seeing great results. Of course my boys have been deprived since Easter of home-baked goodies and so I decided to treat them with this Apple Crumble Loaf. Suffice to say it didn't even last 2 days, it flew off the cake plate, I guess they really did miss my baking. This moist loaf cake delivers wonderful different textures and really is like an apple crumble in cake form. It would easily make a great pudding too, served with custard or cream.<br />
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<br />
<div style="color: #bf9000;">
<span style="font-size: large;"><b>Apple Crumble Loaf</b></span></div>
<br />
Cuts into 10 slices<br />
<br />
<b>Ingredients</b><br />
140g butter, cut into small pieces, plus extra for the tin<br />
250g self-raising flour<br />
2 tsp mixed spice<br />
140g light muscovado sugar<br />
100g raisins<br />
3 large eggs, beaten<br />
2 apples, peeled, cored and chopped (Swap the apples, for peaches, apricots or plums when they're in season)<br />
5 tbsp milk<br />
<br />
<i>For the topping:</i><br />
1 rounded tbsp plain flour<br />
25g butter<br />
25g light muscovado sugar<br />
1 rounded tbsp roughly chopped hazelnuts<br />
<br />
Heat the oven 160oc/140c fan/gas 3. Butter and line the base of a 2lb loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.<br />
<br />
To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack. <br />
<br />Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com11tag:blogger.com,1999:blog-6194084322902891838.post-44841499877613334902012-03-26T17:16:00.001+01:002012-03-26T17:17:43.665+01:00Revisited Chocolate Guinness Cake<a href="http://1.bp.blogspot.com/-wWf4vhPJw1o/T2Y7rfu_6iI/AAAAAAAAE0k/try5hlgAjes/s1600/IMG_7197.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-wWf4vhPJw1o/T2Y7rfu_6iI/AAAAAAAAE0k/try5hlgAjes/s320/IMG_7197.JPG" alt="" id="BLOGGER_PHOTO_ID_5721325995059833378" border="0" /></a>Sorry for my lack of blogging, I've been unwell with a dreadful cold (3rd one this year and better be the last) and my hubby went on a back to back business trip to Buenos Aires and New York. So not much baking has been done, except for some cookies and muffins for my son and his friends. My hubby arrived back from New York early on St Patrick's Day so I was pleased to have an excuse to bake our favourite Chocolate Guinness Cake again. After 10 days of dining out everyday he was very happy to come home to my home-baked goodies.<br /><br /><a href="http://4.bp.blogspot.com/-bYWYdvtG_Do/T2Y7r0GcMiI/AAAAAAAAE0w/A-0yE5HOpWk/s1600/IMG_7221.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-bYWYdvtG_Do/T2Y7r0GcMiI/AAAAAAAAE0w/A-0yE5HOpWk/s320/IMG_7221.JPG" alt="" id="BLOGGER_PHOTO_ID_5721326000526864930" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-2knkhWL95Mc/T2Y7sROU3NI/AAAAAAAAE08/o6r7LeGC3cs/s1600/IMG_7218.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-2knkhWL95Mc/T2Y7sROU3NI/AAAAAAAAE08/o6r7LeGC3cs/s320/IMG_7218.JPG" alt="" id="BLOGGER_PHOTO_ID_5721326008344566994" border="0" /></a><span style="font-weight: bold; color: rgb(51, 204, 0);font-size:130%;" >Chocolate Guinness Cake</span><br /><br /><strong>Ingredients<br /></strong><em style="color: rgb(51, 204, 0);">For the cake</em><span style="color: rgb(51, 204, 0);"> </span><br />250ml Guinness<br />250g unsalted butter, cut into pieces<br />75g cocoa<br />400g caster sugar<br />142ml sour cream<br />2 eggs<br />1 tbsp vanilla extract<br />275g plain flour<br />2 ½ tsp bicarbonate of soda<br /><em style="color: rgb(204, 204, 255);"><br style="color: rgb(51, 204, 0);"><span style="color: rgb(51, 204, 0);">For the topping</span><br /></em>300g Philadelphia cream cheese<br />150g icing sugar<br />125ml double or whipping cream<br />edible green glitter or shamrock sprinkles<br /><br />Preheat the oven to gas mark 4/180˚C/fan oven 160˚C. Line a 23cm/9inch springform tin. Start by pouring the Guinness into a large, wide saucepan and add the butter; heat until the butter's melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with eggs and vanilla and then pour in the pan of brown, buttery, beer and finally whisk in the flour and bicarbonate of soda.<br /><br />Pour the cake batter into the prepared cake tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it's quite a damp cake.<br /><br /><div>When the cake's cold sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Add the cream and beat again until it makes a spreadable consistency.</div><br />Ice the top of the black cake so that it resembles the frothy top of the famous pint. Sprinkle with edible green glitter or shamrock sprinkles.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com15tag:blogger.com,1999:blog-6194084322902891838.post-71516001794010719462012-03-08T20:27:00.004+00:002012-03-08T20:42:36.492+00:00Nutty Nuggets of Deliciousness<a href="http://4.bp.blogspot.com/-nBXfV13NQSA/T0-T0GSu25I/AAAAAAAAE0A/g0OCb8a27oQ/s1600/IMG_7168.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-nBXfV13NQSA/T0-T0GSu25I/AAAAAAAAE0A/g0OCb8a27oQ/s320/IMG_7168.JPG" alt="" id="BLOGGER_PHOTO_ID_5714948975408110482" border="0" /></a>I was watching This Morning last week and I always enjoy the cooking segment. That day Fay Ripley was making a few recipes from her new cookbook, <a href="http://www.amazon.co.uk/Whats-Dinner-delicious-recipes-everyday/dp/0007445326/ref=sr_1_1?ie=UTF8&qid=1331237912&sr=8-1">What's for dinner?</a> and these Nutty Nuggets were one of the recipes. I knew I had to make these asap and was happy to discover I had all the ingredients in my cupboards, yay! I can not begin to describe how absolutely divine these nuggets of deliciousness are, let's just say they are seriously addictive, they melt in your mouth and did not last long. These<span class="st"> sweet hazelnut, almond and chocolate nuggets are a <span style="font-weight: bold;">must</span><em style="font-weight: bold;"></em></span> bake!<br /><br /><a href="http://1.bp.blogspot.com/-EvV0yexuua8/T0-T03kkBvI/AAAAAAAAE0M/g0Gpr_Wjly0/s1600/IMG_7176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-EvV0yexuua8/T0-T03kkBvI/AAAAAAAAE0M/g0Gpr_Wjly0/s320/IMG_7176.JPG" alt="" id="BLOGGER_PHOTO_ID_5714948988636235506" border="0" /></a><br /><a href="http://4.bp.blogspot.com/-3OyZEUmAnPw/T0-WsbYZPMI/AAAAAAAAE0Y/bZpipGhyx4Q/s1600/IMG_7178.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-3OyZEUmAnPw/T0-WsbYZPMI/AAAAAAAAE0Y/bZpipGhyx4Q/s320/IMG_7178.JPG" alt="" id="BLOGGER_PHOTO_ID_5714952142164933826" border="0" /></a><span style="color: rgb(204, 153, 51);font-size:130%;" ><span style="font-weight: bold;">Nutty Nuggets of Deliciousness</span></span><br /><br /><span style="font-weight: bold;">Ingredients</span><br />100g whole blanched hazelnuts<br />100g ground almonds<br />150g plain flour<br />60g golden caster sugar<br />150g butter, softened<br />0.3 x 400g jar of chocolate hazelnut spread (nutella)<br /><br />Preheat the oven to 180oc/fan oven 160oc/gas mark 4.<br /><br />Line 2 baking trays with baking parchment. Spread the hazelnuts out on a roasting tray and place in the oven for 8-10 minutes, or until lightly golden. Leave to cool slightly, then blitz the nuts in a food processor into fine crumbs.<br /><br />Add the almonds, flour, sugar and butter to the processor and whizz until it all comes together.<br /><br />Roll little teaspoon-sized amounts of the mixture in your hands to make balls of dough the size of large marbles. Slightly flatten, then space out on baking trays and bake for 15-20 minutes.<br /><br />Cool completely on the trays then sandwich together with a blob of chocolate spread. Store in the fridge and take out shortly before serving.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com14tag:blogger.com,1999:blog-6194084322902891838.post-54713643965533617542012-03-01T19:13:00.000+00:002012-03-01T19:13:43.054+00:00Tea Brack<a href="http://3.bp.blogspot.com/-Bq3I_AmoNvY/T05Xay-r28I/AAAAAAAAEzo/3oOGGsnfkT8/s1600/IMG_7164.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-Bq3I_AmoNvY/T05Xay-r28I/AAAAAAAAEzo/3oOGGsnfkT8/s320/IMG_7164.JPG" alt="" id="BLOGGER_PHOTO_ID_5714601095052647362" border="0" /></a>I've never baked a Tea Brack but it's really very similar to a tea/fruit loaf which I have baked many times. This traditional Irish cake is normally baked at Halloween and the Irish word 'breac' means speckled, which refers to all the fruit. This delicious tea-time treat is moist and full of flavour, the orange liqueur really adds to that. You can't beat a slice of buttered brack with a hot cup of tea!<br /><br /><a href="http://2.bp.blogspot.com/-q8vjMBeO-Tc/T05XbB69EnI/AAAAAAAAEzw/F9F9a9RSe8E/s1600/IMG_7166.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-q8vjMBeO-Tc/T05XbB69EnI/AAAAAAAAEzw/F9F9a9RSe8E/s320/IMG_7166.JPG" alt="" id="BLOGGER_PHOTO_ID_5714601099063530098" border="0" /></a><span style="font-weight: bold; color: rgb(102, 51, 51);font-size:130%;" >Tea Brack</span><br /><br /><span style="font-weight: bold;">Serves 8-10</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br />300ml hot tea (use 2 normal teabags and 1 Earl Grey)<br />180g sultanas<br />180g raisins<br />100g dried stone dates, chopped (I used currants)<br />1 eggs, beaten<br />225g self-raising flour<br />150g light brown sugar<br />1-2 tbsp Cointreau or other orange-flavoured liqueur<br />2 tsp mixed spice<br />2 tbsp honey, to glaze<br /><br />The day before you want to make the brack, make the tea and leave to infuse for 15 minutes.<br /><br />Place the sultanas, raisins, chopped dates (currants) into a bowl. Remove the teabags from the pot and pour the hot tea over the fruit. Cover and leave overnight to soak.<br /><br />The next day, preheat the oven to 180oC/fan 160oc/gas mark 4. Line a 2lb loaf tin with parchment paper.<br /><br />Add the beaten egg to the fruit mix along with the flour, sugar, Cointreau and mixed spice. Mix well with a wooden spoon.<br /><br />Spoon the batter into the prepared tin and bake for 1 1/4 to 1 1/2 hours, or until an inserted skewer comes out clean. Leave to rest in the tin for 5 minutes before turning out onto a wire rack to cool. While the cake is still quite warm, brush the top with the honey.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com9tag:blogger.com,1999:blog-6194084322902891838.post-92211599288948011422012-02-28T19:00:00.001+00:002012-02-28T19:03:11.953+00:00Lemon Drizzle Loaf Cake<a href="http://4.bp.blogspot.com/-TVV4zs7TOho/T0up1fmNS9I/AAAAAAAAEzE/63zlLbaP8o8/s1600/IMG_7151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-TVV4zs7TOho/T0up1fmNS9I/AAAAAAAAEzE/63zlLbaP8o8/s320/IMG_7151.JPG" alt="" id="BLOGGER_PHOTO_ID_5713847288729521106" border="0" /></a>This Lemon Drizzle Loaf Cake recipe hails from another new addition to my cookbook collection, <a href="http://www.amazon.co.uk/Primrose-Bakery-Book-Martha-Swift/dp/022408688X/ref=sr_1_1?ie=UTF8&qid=1330455513&sr=8-1">The Primrose Bakery Book</a>. I am in love with this book, it is brimming with lots of delicious and yummy cupcakes, cakes, biscuits and other bakes. There are so many recipes I want to try but I opted for this simple and classical Lemon Drizzle Loaf Cake to begin with. This recipe was very easy and quick, only complaint I would have is the baking times were off considerably, had to bake for an extra 20 minutes. Despite that small issue this cake is very yummy and moreish. The sponge is fluffy yet moist with its sweet tart flavour and finished off with a crunchy tangy sugar topping.<br /><br /><a href="http://1.bp.blogspot.com/-E4ABUDhICNw/T0up14bAgyI/AAAAAAAAEzQ/ROg-6bqzOD8/s1600/IMG_7152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-E4ABUDhICNw/T0up14bAgyI/AAAAAAAAEzQ/ROg-6bqzOD8/s320/IMG_7152.JPG" alt="" id="BLOGGER_PHOTO_ID_5713847295393432354" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-X7dzuqdgCMs/T0up2FWIB-I/AAAAAAAAEzY/EToQthIDffE/s1600/IMG_7157.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-X7dzuqdgCMs/T0up2FWIB-I/AAAAAAAAEzY/EToQthIDffE/s320/IMG_7157.JPG" alt="" id="BLOGGER_PHOTO_ID_5713847298862614498" border="0" /></a><span style="font-weight: bold; color: rgb(255, 255, 0);font-size:130%;" >Lemon Drizzle Loaf Cake</span><br /><br style="font-weight: bold;"><span style="font-weight: bold;">Makes 8-10 slices</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br />155g self-raising flour, sifted<br />1 tsp baking powder<br />155g golden caster sugar<br />20g cornflour<br />155g unsalted butter, at room temperature, plus more for greasing the tin<br />3 large eggs<br />grated zest and juice of 1 lemon<br /><br /><span style="font-style: italic;">For the drizzle</span><br />160g granulated sugar<br />juice of 2 lemons<br /><br />Preheat the oven to 180oC/fan 160oC/gas mark 4. Grease 1 x 900g/2lb loaf tin and line with baking paper or a loaf tin liner.<br /><br />Sift the flour, baking powder, sugar and cornflour into the bowl of a food processor. Pulse the mixture for about 4 seconds until evenly mixed. Add the butter, eggs and lemon zest and juice and process briefly until evenly blended (about 10 seconds).<br /><br />Pour the mixture into the loaf tin and level the top with a spatula. Bake in the centre of the oven for about 35-40 minutes, until golden brown and a skewer inserted into the centre of the loaf coms out clean. Let the loaf cool in its tin.<br /><br />Make up the drizzle by stirring the sugar into the lemon juice in a jug and mixing well. Prick the surface of the loaf all over with a fork. Pour the drizzle over the loaf and allow it to set, before removing the loaf from the tin and serving. Keep any uneaten loaf in an airtight container at room temperature for 3-4 days.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com11tag:blogger.com,1999:blog-6194084322902891838.post-47908334296487850762012-02-25T18:54:00.001+00:002012-02-25T18:55:51.984+00:00Orange and Passion Fruit Cake<a href="http://1.bp.blogspot.com/-9mD-_7mhqO4/T0Zf3Uk7XaI/AAAAAAAAEys/93YG5f2gyjI/s1600/IMG_7144.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-9mD-_7mhqO4/T0Zf3Uk7XaI/AAAAAAAAEys/93YG5f2gyjI/s320/IMG_7144.JPG" alt="" id="BLOGGER_PHOTO_ID_5712358581387091362" border="0" /></a>A few weeks back I bought <a href="http://www.amazon.co.uk/Boy-Who-Bakes-Edd-Kimber/dp/0857830457/ref=sr_1_1?ie=UTF8&qid=1330196115&sr=8-1">The Boy who Bakes by Edd Kimber</a> after reading good reviews about it. Edd Kimber was the winner of BBC Two series <em>The Great British Bake Off</em> in 2010 and his recipes are testament to why he won. During an afternoon spent flicking through the book I decided this Orange and Passion Fruit Cake was to be the first recipe I tried. This moist but not too sweet orange cake delivered a fresh and tropical taste with it's fragrant passion fruit glaze. Definitely a must bake and one I will make again!<br /><br /><a href="http://3.bp.blogspot.com/-XgsM_UtG5Pc/T0Zf4dkt48I/AAAAAAAAEy4/CMWTAlI_-Fk/s1600/IMG_7146.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-XgsM_UtG5Pc/T0Zf4dkt48I/AAAAAAAAEy4/CMWTAlI_-Fk/s320/IMG_7146.JPG" alt="" id="BLOGGER_PHOTO_ID_5712358600981996482" border="0" /></a><span style="color: rgb(255, 153, 102);font-size:130%;" ><span style="font-weight: bold;">Orange and Passion Fruit Cake</span></span><br /><br /><span style="font-weight: bold;">Serves 10</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br />225g unsalted butter, at room temperature, plus extra for greasing<br />225g plain flour<br />2 tsp baking powder<br />pinch of salt<br />255g caster sugar<br />zest of 2 large oranges<br />4 large eggs, lightly beaten<br />juice of 1 orange<br /><br /><span style="font-style: italic;">For the passion fruit glaze</span>:<br />3 passion fruits<br />125g icing sugar<br /><br />Preheat the oven to 180oC/fan 160oC/gas mark 4. Butter a 2lb/900g loaf tin and line with a strip of baking parchment leaving about 2.5cm or so to hang over the edges, to make removing the cake easier. Sift the flour, baking powder and salt into a bowl, and set aside.<br /><br />Using an electric mixer beat the butter, 225g of the sugar and the zest until light and fluffy, about 5 minutes. Beat in the eggs and 3 tbsp orange juice, a little at a time, until fully incorporated.<br /><br />Using a spatula, fold in the flour mixture. Scrape into the prepared tin, then level the top. Bake for 50-55 minutes or until risen and golden, and a cocktail stick inserted into the centre comes out clean.<br /><br />While the cake is baking, make the syrup by putting the remaining orange juice and sugar into a small pan and simmering for a few minutes or until the sugar has dissolved.<br /><br />Make holes all over the cake using a cocktail stick or skewer and brush with the orange syrup, allowing it to soak into the cake. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.<br /><br />To make the glaze, scoop out the seeds and pulp from the passion fruits and press through a sieve, retaining about 1 tbsp of the seeds. Mix the juice, icing sugar and reserved seeds together until thick and smooth, then pour over the cake, letting it drip down the sides.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com13tag:blogger.com,1999:blog-6194084322902891838.post-4367418455227961962012-02-22T19:42:00.001+00:002012-02-22T19:45:52.657+00:00Revisting Blueberry and Apple Loaf<a href="http://3.bp.blogspot.com/-4L0eBej7urI/T0Tb2eu3eWI/AAAAAAAAExw/2DElJ_UnYMs/s1600/IMG_7065.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-4L0eBej7urI/T0Tb2eu3eWI/AAAAAAAAExw/2DElJ_UnYMs/s320/IMG_7065.JPG" alt="" id="BLOGGER_PHOTO_ID_5711931956421687650" border="0" /></a>This Blueberry and Apple Loaf has been a firm favourite in my home for many years. I first came across this recipe in an edition of Delicious magazine and it was true love all round from the first time I baked it. I decided to revisit and blog about this beautiful loaf again as many new followers would probably appreciate this lovely recipe. This loaf cake has a delicious combination of blueberry and apple within a moist and tender sponge. Perfect to have with your afternoon cup of tea.<br /><br /><a href="http://2.bp.blogspot.com/-F7gQ5-hbzfc/T0Tb27og3cI/AAAAAAAAEx8/6UNV9HjXKVE/s1600/IMG_7083.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-F7gQ5-hbzfc/T0Tb27og3cI/AAAAAAAAEx8/6UNV9HjXKVE/s320/IMG_7083.JPG" alt="" id="BLOGGER_PHOTO_ID_5711931964179668418" border="0" /></a><span style="color:#ffccff;"> <span style=" color: rgb(102, 51, 102);font-size:130%;" ><strong>Blueberry and Apple Loaf </strong></span><br /></span><br /><strong>Ingredients:</strong><br />125g chilled butter, diced, plus extra for greasing<br />225g self-raising flour<br />175g golden caster sugar<br />2 large eggs, lightly beaten<br />2-3tbsp milk<br />2 large eating apples, peeled, cored and thinly sliced<br />125g blueberries<br />2 tbsp apricot jam<br /><br />Preheat the oven to 190oC/fan 170oC/gas 5. Grease a 900g loaf tin and line with baking paper or a paper loaf tin liner.<br /><br />Sieve the flour into a food processor with a pinch of salt and add the butter. Whizz until it resembles breadcrumbs. Add the sugar, eggs and milk and whiz again to make a smooth mixture.<br /><br />Pour half the cake mixture into the loaf tin, then scatter with half the apples and half the blueberries. Pour over the remaining cake mixture, then scatter with the remaining fruit. Bake for 1 hour, or until risen and firm. To test it, insert a skewer into the centre- it should come out clean.<br /><br />Put the apricot jam into a small bowl and microwave the jam on high for 20 seconds to melt. Brush the glaze over the cake as soon as it comes out of the oven. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool completely.Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com7tag:blogger.com,1999:blog-6194084322902891838.post-14616509492827839562012-02-14T17:54:00.003+00:002012-02-14T18:01:06.869+00:00Red Velvet Cupcakes<a href="http://3.bp.blogspot.com/-_CKkpj9Fnyo/Tzpfgygjr8I/AAAAAAAAExM/1iEJY-21_-Q/s1600/IMG_7036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-_CKkpj9Fnyo/Tzpfgygjr8I/AAAAAAAAExM/1iEJY-21_-Q/s320/IMG_7036.JPG" alt="" id="BLOGGER_PHOTO_ID_5708980494564306882" border="0" /></a> Valentines for me is always the perfect excuse to bake something special for my hubby and this year I decided to bake these delectable Red Velvet Cupcakes. These<span class="regularfont"> rich and sweet cupcakes are topped with</span> dreamy, creamy cream cheese frosting and will not fail to enchant. Happy Valentines Day everyone, hope you are all being showered with lots of love!<br /><br /><a href="http://4.bp.blogspot.com/-u1aQeiH1kqk/Tzpfgty9LeI/AAAAAAAAEw8/t5k6-GaQpF8/s1600/IMG_7033.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-u1aQeiH1kqk/Tzpfgty9LeI/AAAAAAAAEw8/t5k6-GaQpF8/s320/IMG_7033.JPG" alt="" id="BLOGGER_PHOTO_ID_5708980493299297762" border="0" /></a><br /><a href="http://1.bp.blogspot.com/-_JbVqs93pNg/TzpfiLqwfPI/AAAAAAAAExU/hczy3sMzYik/s1600/IMG_7037.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-_JbVqs93pNg/TzpfiLqwfPI/AAAAAAAAExU/hczy3sMzYik/s320/IMG_7037.JPG" alt="" id="BLOGGER_PHOTO_ID_5708980518497844466" border="0" /></a><span style="color: rgb(204, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Red Velvet Cupcakes</span></span><br /><br /><span style="font-weight: bold;">Makes 24</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><span style="font-style: italic; color: rgb(204, 0, 0);">For the cupcakes</span>:<br />250g plain flour<br />2 x 15ml tbsp cocoa powder, sifted<br />2 tsp baking powder<br />1/2 tsp bicarbonate of soda<br />100g soft unsalted butter<br />200g caster sugar<br />1 x heaped 15ml tbsp red paste food colouring<br />2 teaspoons vanilla extract<br />2 eggs<br />175ml buttermilk<br />1 tsp cider vinegar or other vinegar<br /><br /><span style="font-style: italic;">Buttery Cream-cheese frosting</span><br />500g icing sugar, no need to sift if using a processor)<br />125g cream cheese<br />125g soft unsalted butter<br />1 tsp cider vinegar or lemon juice (I used vanilla extract)<br />red velvet cake crumbs or chocolate sprinkles or red sugar for decoration<br /><br />Preheat the oven to 170oC/fan oven 150oC/gas mark 3 and line the muffin tins with paper cases.<br /><br />Combine the flour, cocoa, baking powder and bicarb in a bowl.<br /><br />In another bowl, cream the butter and sugar, beating well, and when you have a soft pale mixture beat in the food colouring - yes, all of it - and the vanilla.<br /><br />Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.<br /><br />Finally, beat in the buttermilk and vinegar and divide this extraordinary batter between the 24 cases. Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - more maroon acrylic than red velvet, to be honest.<br /><br />Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.<br /><br />Put the icing sugar into a processor and whizz to remove lumps.<br /><br />Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice or vanilla extract) and process again to make a smooth icing.<br /><br />Ice each cupcake, using a teaspoon or small spatula.<br /><br />Decorate with red velvet cake crumbs or chocolate sprinkles or red sugar.<br /><br /><a href="http://4.bp.blogspot.com/-ebc72Zqhm20/Tzpf5vENjFI/AAAAAAAAExk/n4LekgAdPw0/s1600/IMG_7039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-ebc72Zqhm20/Tzpf5vENjFI/AAAAAAAAExk/n4LekgAdPw0/s320/IMG_7039.JPG" alt="" id="BLOGGER_PHOTO_ID_5708980923136838738" border="0" /></a>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com9tag:blogger.com,1999:blog-6194084322902891838.post-44836006666585167552012-02-10T12:55:00.003+00:002012-02-10T13:41:38.396+00:00Banoffee Cake<a href="http://1.bp.blogspot.com/-wbCsDgCTE6E/TzTnVgVgcvI/AAAAAAAAEvc/cnjJ355RxHA/s1600/IMG_7012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/-wbCsDgCTE6E/TzTnVgVgcvI/AAAAAAAAEvc/cnjJ355RxHA/s320/IMG_7012.JPG" alt="" id="BLOGGER_PHOTO_ID_5707440984428671730" border="0" /></a>It's been a while since I last baked a banana cake/loaf which is quite surprising as banana bakes normally feature quite a bit in my kitchen. So I decided to make use of my ripe bananas and try out this banana cake from my new book, perfect! This butterless cake is really moist and delish but the real star of the show is the amazing toffee icing, it balances the cake beautifully! This is definitely a recipe to be book-marked and made again and again.<br /><br /><a href="http://3.bp.blogspot.com/-rmrD2HFSc6Y/TzT7_px2U9I/AAAAAAAAEvo/RrJDx2ixvnI/s1600/IMG_7021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-rmrD2HFSc6Y/TzT7_px2U9I/AAAAAAAAEvo/RrJDx2ixvnI/s320/IMG_7021.JPG" alt="" id="BLOGGER_PHOTO_ID_5707463698750526418" border="0" /></a><span style="color: rgb(204, 153, 51);font-size:130%;" ><span style="font-weight: bold;">Banoffee Cake</span></span><br /><br /><span style="font-weight: bold;">Serves 10-12</span><br /><br /><span style="font-weight: bold;">Ingredients</span><br /><span style="font-style: italic;">For the cake</span>:<br />225g plain flour<br />1 tsp baking powder<br />3 large eggs<br />170g Demerara sugar<br />2 medium ripe bananas, mashed<br />1 tsp vanilla extract<br />225ml vegetable oil (or olive oil)<br /><br /><span style="font-style: italic;">For the toffee icing</span>:<br />220g Demerara sugar<br />60g butter<br />60ml milk<br />240g icing sugar, sieved<br />1/2 tsp vanilla extract<br /><br />banana chips, to decorate (or a sprinkling of cocoa)<br /><br />Preheat the oven to 180oc/fan oven 160oc/Gas mark 4. Butter a 23cm springform tin and dust with flour or Demerara sugar.<br /><br />Sieve the flour and baking powder into a bowl. Set aside.<br /><br />In a separate bowl, beat the eggs and sugar on high with an electric mixer until thickened and light in colour. Fold in the mashed banana and vanilla. Slowly drizzle in the vegetable oil while still mixing.<br /><br />Add the flour mixture and mix on a low speed, taking care not to overmix. Pour the batter into the prepared tin.<br /><br />Bake for 25-30 minutes, until golden. Cool fully on a rack before icing.<br /><br />To make the icing, place the sugar, butter and milk into a pan over a high heat. Stir everything well and bring to the boil. Keep stirring and boil for 1 minute.<br /><br />Remove from the heat and beat in half of the icing sugar. Allow to cool slightly, then add the vanilla and the rest of the icing sugar. Beat well until it thickens.<br /><br />Spread the icing over the cake straightaway, as the icing will harden slightly. Top with banana chips or a sprinkling of cocoa.<br /><br /><a href="http://3.bp.blogspot.com/-8Yj93ZlDN2E/TzTnU9rhpNI/AAAAAAAAEvQ/nRfPRY4tgqA/s1600/IMG_7016.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-8Yj93ZlDN2E/TzTnU9rhpNI/AAAAAAAAEvQ/nRfPRY4tgqA/s320/IMG_7016.JPG" alt="" id="BLOGGER_PHOTO_ID_5707440975125783762" border="0" /></a><span style="color: rgb(204, 153, 51);font-size:130%;" ><span style="font- weight: bold;"><span style="color: rgb(204, 153, 51);font-size:130%;" ><span style="font- weight: bold;"><br /></span></span></span></span>Maria♥http://www.blogger.com/profile/13566431390534503316noreply@blogger.com14