This is a fabulously summery cake, and is great served with a little vanilla ice cream or Chantilly cream.
Ingredients:
4 eggs, separated
150g plain flour
1 tsp baking powder
150g caster sugar
120g unsalted butter, melted
1 tbsp lemon zest
2-3 ripe peaches, peeled and cut into wedges
Icing sugar for dusting
1) Preheat oven at 180 degrees-Celcius.
2) Whisk the egg whites until peaks form.
3) Sift flour and baking powder into a separate bowl and make a well in the centre.
4) In another bowl, whisk butter, yolks and zest. Stir this, along with 1/3 of the egg white mix, into the well in the flour mixture.
5) Fold in remaining egg whites.
6) Pour mixture into a round cake tin and arrange peach slices on top.
7) Bake for 30-40 minutes.
8) Once cooled, sprinkle with icing sugar (it forms a yummy glaze on the peaches!)
Sunday, 8 November 2009
Traditional Fruit cake
While I am not a huge fan of traditional fruit cake, I feel that no baking blog is complete without one. So here it is....
Ingredients:
200g butter
150g caster sugar
3 eggs
200g plain flour
1 tsp baking powder
125 g dried fruit
75ml whisky or liqueur
1 tbsp vegetable oil
1) Cream butter and sugar together until the mixture achieves a smooth consistency.
2) Beat in the eggs and oil.
3) Sift in the flour and baking powder. Keep to one side.
4) put the alcohol and dried fruit in saucepan and bring to the heat. Turn off once mixture starts to boil.
5) Mix the fruits in with the cake batter, until evenly distributed.
6) Bake at 180 degrees-Celcius for 50 minutes (or until a skewer inserted into the centre of the cake comes out clean).
7) If you like, you can dredge a little icing sugar over the cake once it has cooled.
Slice and serve with tea!
Ingredients:
200g butter
150g caster sugar
3 eggs
200g plain flour
1 tsp baking powder
125 g dried fruit
75ml whisky or liqueur
1 tbsp vegetable oil
1) Cream butter and sugar together until the mixture achieves a smooth consistency.
2) Beat in the eggs and oil.
3) Sift in the flour and baking powder. Keep to one side.
4) put the alcohol and dried fruit in saucepan and bring to the heat. Turn off once mixture starts to boil.
5) Mix the fruits in with the cake batter, until evenly distributed.
6) Bake at 180 degrees-Celcius for 50 minutes (or until a skewer inserted into the centre of the cake comes out clean).
7) If you like, you can dredge a little icing sugar over the cake once it has cooled.
Slice and serve with tea!
Fresh Fruit cake
This is a yummy cake with the added advantage of being packed with fresh fruit. You can be a little adventurous with the fruit you include- you don't necessarily have to follow the ones in this recipe. However, make sure they are firm and not too ripe.
Ingredients:
225g mixed fresh fruit (apples, pears, nectarines)
170g butter, softened
170g caster sugar
3 eggs, beaten
170g self-raising flour
2 tsps ground cinnamon
1) Preheat oven to 180 degrees-Celsius.
2) Peel, core, stone and dice fruit.
3) Cream butter and sugar together until pale and fluffy.
4) Gradually add the beaten eggs.
5) Sift in the flour and cinnamon and fold into the mixture
6) Slowly mix in the fruit.
7) Bake in the oven for 1 hour.
The perfect teatime treat!
Ingredients:
225g mixed fresh fruit (apples, pears, nectarines)
170g butter, softened
170g caster sugar
3 eggs, beaten
170g self-raising flour
2 tsps ground cinnamon
1) Preheat oven to 180 degrees-Celsius.
2) Peel, core, stone and dice fruit.
3) Cream butter and sugar together until pale and fluffy.
4) Gradually add the beaten eggs.
5) Sift in the flour and cinnamon and fold into the mixture
6) Slowly mix in the fruit.
7) Bake in the oven for 1 hour.
The perfect teatime treat!
Chocolate Kisses
These little cookies are perfect for Christmas!
Ingredients:
115g Caster Sugar
115g Icing sugar
225g plain flour
2 eggs
75g dark chocolate, melted
75g white chocolate, melted
1) Preheat oven. Melt the white and dark chocolate in 2 separate bowls. Keep to one side.
2) Beat the sugar and butter together until pale and fluffy.
3) Beat the eggs into the butter and sugar mixture, one at a time. Then, slowly sift the flour and fold into the mix.
4) Divide the mixture into 2- adding the dark chocolate to one and the white chocolate to the other.
5) Make both mixtures into a firm dough and knead for 10 minutes.
6) Wrap both doughs in cling film and chill for 1 hour in the fridge.
7) After the hour, make the doughs into teaspoon-size balls.
8) Place on a baking tray and cook for 10-12 minutes at 190 degrees-Celcius.
9) Once cooled, roll the cookies in icing sugar. Enjoy!
Ingredients:
115g Caster Sugar
115g Icing sugar
225g plain flour
2 eggs
75g dark chocolate, melted
75g white chocolate, melted
1) Preheat oven. Melt the white and dark chocolate in 2 separate bowls. Keep to one side.
2) Beat the sugar and butter together until pale and fluffy.
3) Beat the eggs into the butter and sugar mixture, one at a time. Then, slowly sift the flour and fold into the mix.
4) Divide the mixture into 2- adding the dark chocolate to one and the white chocolate to the other.
5) Make both mixtures into a firm dough and knead for 10 minutes.
6) Wrap both doughs in cling film and chill for 1 hour in the fridge.
7) After the hour, make the doughs into teaspoon-size balls.
8) Place on a baking tray and cook for 10-12 minutes at 190 degrees-Celcius.
9) Once cooled, roll the cookies in icing sugar. Enjoy!
Thursday, 17 September 2009
Easy Peasy Victoria sponge
This is a very straightforward recipe. Follow these instructions and you'll have a perfect Victoria sponge in no time!
Ingredients
125g butter
125g caster sugar
125g self-raising flour
2 eggs
Raspberry jam
Whipped double cream
1) Cream the butter and sugar together in a bowl, until light and pale in colour.
2) Beat the eggs and add them to the main bowl, mixing until you achieve a smooth consistency.
3) Sift in the flour and fold it into the mixture.
4) Pour the mixture into 2 prepared Victoria sponge cake tins, and cook in the oven for 35 minutes at 180 degrees-Celsius.
5) Once fully baked, leave the sponge to cool. In the meantime, whip the double cream in a bowl, until it forms soft peaks. (The trick to doing this quickly is by whipping the cream in a metal bowl which has been placed in the freezer for a few minutes!)
6) Once the two sponge cakes have cooled, spread the whipped cream onto one side of one, and spread the jam onto one side of the other.
7) Sandwich the two cakes together, and (if you're feeling super adventurous) dust the cake with icing sugar. Finished!
This cake is perfect for teatime. Or, for an indulgent, comforting dessert, drown in tons of custard!
Ingredients
125g butter
125g caster sugar
125g self-raising flour
2 eggs
Raspberry jam
Whipped double cream
1) Cream the butter and sugar together in a bowl, until light and pale in colour.
2) Beat the eggs and add them to the main bowl, mixing until you achieve a smooth consistency.
3) Sift in the flour and fold it into the mixture.
4) Pour the mixture into 2 prepared Victoria sponge cake tins, and cook in the oven for 35 minutes at 180 degrees-Celsius.
5) Once fully baked, leave the sponge to cool. In the meantime, whip the double cream in a bowl, until it forms soft peaks. (The trick to doing this quickly is by whipping the cream in a metal bowl which has been placed in the freezer for a few minutes!)
6) Once the two sponge cakes have cooled, spread the whipped cream onto one side of one, and spread the jam onto one side of the other.
7) Sandwich the two cakes together, and (if you're feeling super adventurous) dust the cake with icing sugar. Finished!
This cake is perfect for teatime. Or, for an indulgent, comforting dessert, drown in tons of custard!
Almond Macaroons
These macaroons are so simple to make, although I'm sure real cooks would be somewhat appalled by the lack of skill involved here. These are chewy, nutty and so moreish. This batch makes around 12-15 macaroons.
Ingredients
200g ground almonds
100g butter
75g caster sugar
1 egg
1/2 tsp vanilla essence
1) Preheat an oven at 160 degrees-Celcius
2) Mix all these ingredients together in one bowl....and that's it!
3) Place heaped tablespoons of the mixture onto a baking tray (lined with greaseproof paper), and use the back of the spoon to slightly flatten the small piles of mixture.
4)Place tray in the oven and bake for 15-20 minutes. The macaroons will still seem slightly soft when they come out of the oven, but not to worry- they will harden as they cool.
These macaroons are perfect with tea, coffee, or as a mid-morning snack. Enjoy!
Ingredients
200g ground almonds
100g butter
75g caster sugar
1 egg
1/2 tsp vanilla essence
1) Preheat an oven at 160 degrees-Celcius
2) Mix all these ingredients together in one bowl....and that's it!
3) Place heaped tablespoons of the mixture onto a baking tray (lined with greaseproof paper), and use the back of the spoon to slightly flatten the small piles of mixture.
4)Place tray in the oven and bake for 15-20 minutes. The macaroons will still seem slightly soft when they come out of the oven, but not to worry- they will harden as they cool.
These macaroons are perfect with tea, coffee, or as a mid-morning snack. Enjoy!
Yummy Vegan Brownies
I created this recipe for my buddy Holly- a seasoned vegan with a love for chocolate. They are super simple to make, as the ingredients can all be combined in one bowl, before being transferred to a brownie tray for baking. Enjoy!
Ingredients:
1 banana (the perfect substitute for egg!)
1 cup of unrefined sugar (Demerera works best)
1 cup of soya margarine ('Pure' margarine is ideal)
5 heaped tablespoons of cocoa
1 cup of plain flour
1/2 tsp of ground cinnamon
1) Combine the margarine and sugar in a large bowl, until fully blended.
2) Mash the banana and add to the mixture.
3) Sieve the cocoa, flour and cinnamon into the bowl and stir until the mixture is smooth and of even consistency.
4) Pour into a prepared brownie tin and place into a preheated oven at 180 degrees-Celsius.
5) Bake for 15-18 minutes (or until a skewer inserted halfway between the centre and the side comes out clean). Remember- brownies are supposed to be squidgy in the middle, so DO NOT OVERCOOK!
6) Cut the brownie into 12-16 pieces. Enjoy alone or served with ice cream for a quick and tasty dessert!
Ingredients:
1 banana (the perfect substitute for egg!)
1 cup of unrefined sugar (Demerera works best)
1 cup of soya margarine ('Pure' margarine is ideal)
5 heaped tablespoons of cocoa
1 cup of plain flour
1/2 tsp of ground cinnamon
1) Combine the margarine and sugar in a large bowl, until fully blended.
2) Mash the banana and add to the mixture.
3) Sieve the cocoa, flour and cinnamon into the bowl and stir until the mixture is smooth and of even consistency.
4) Pour into a prepared brownie tin and place into a preheated oven at 180 degrees-Celsius.
5) Bake for 15-18 minutes (or until a skewer inserted halfway between the centre and the side comes out clean). Remember- brownies are supposed to be squidgy in the middle, so DO NOT OVERCOOK!
6) Cut the brownie into 12-16 pieces. Enjoy alone or served with ice cream for a quick and tasty dessert!
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