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!
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