All posts filed under: cake

Pistachio and Cherry Tiffin

I won’t insult your intelligence by suggesting that this is some great bake, or indeed, a new idea. I got the inspiration from a coffee chain’s pistachio and amaretti tiffin, but decided to recreate it with my own additions. As with all tiffin, it is very, very simple and a (excluding the amaretto soaked cherries) great thing to make with the kids. It would also make a lovely Christmas gift or addition to serve with coffee at the end of a meal. Ingredients: 100g Dried Cherries (chopped roughly) 40ml of Amaretto 225g Butter 45g Golden Syrup 50g Cocoa Powder 250g Amaretti 50g Pistachios, chopped 200g Milk Chocolate 100g Dark Chocolate Extra Pistachios, freeze Dried Cherries or sprinkles to decorate. Begin a day or two before you want to make the tiffin by soaking the dried cherries in the amaretto. The cherries will plump up and taste delicious. Line an 8′ square baking tray. Melt the butter and golden syrup in a saucepan over a gentle heat. Crush the amaretti biscuits fairly finely, then stir through …

Chocolate and Hazelnut Torte

This is a recipe that I have adapted from one of my favourites from delicious magazine. After the first time that I made it I switched the chocolate ganache for whipped cream on top, which I felt balanced the dark chocolate of the cake better still. I also crush amaretti biscuits and scattered them over the top also.   Then recently I had the idea of making it with hazelnuts and Frangelico instead of almonds and Amaretto. It worked very well, but it could easily be adapted for whatever alcohol you prefer. I think Marsala would be especially delicious and would be a nod to Tiramisu, especially if you folded some mascarpone through the cream and dusted the whole thing with cocoa powder. Ingredients: 200g Of Butter 200g of Dark Chocolate 150g of Ground Hazelnuts 6 Medium Eggs 180g of Caster Sugar 50ml of Frangelico liqueur To finish: 300g Double Cream 30g of Icing Sugar 30ml of Frangelico 1 Teaspoon of Vanilla 40g of Roughly Chopped Hazelnuts (any kind of other decoration you fancy, perhaps …

Pumpkin, Apple & Pecan Bundt

It’s that time of year again when I get obsessed with all things autumnal, and, in terms of baking, I love spices like cinnamon, ginger and cardamom, and to use apples, pears, and nuts as key ingredients. Of course, I have succumbed to the American invasion of pumpkin, and love to bake with it during the months leading up to Christmas. It used to be near impossible to get canned pumpkin in the UK, but it is slowly becoming easier to find. When I do find it, however, I tend to stock up, just in case. I decided to make another bundt cake recipe that I could top with another favourite ingredients of mine, maple butter. If you cannot get any, simple make an icing with equal parts maple syrup and icing sugar. So, this is a *big* cake. Don’t make it for just you and your friend having coffee together. I used a large bundt tin. I suppose you could half all of the ingredients and make it in a smaller bundt tin, a …

White Forest Gateau

This is a cake that I adapted from a recipe that I found in delicious. magazine. I made the original a couple of months ago but didn’t care for the icing at all. I decided I wanted to nail a cake with cherry and almond flavours, that featured white chocolate, but it couldn’t be cloying or heavy. I also had various visions of how the final cake would be decorated. But I think I made it too fussy and old fashioned on this occasion and would definitely scale back a bit next time. But I thought it would be helpful to include the process to show that it usually takes a few attempts to get to where you want to be. Ingredients 150g of Plain Flour 50g of Ground Almonds 2 Teaspoons of Baking Powder 300g of Caster Sugar 5 Medium Eggs, separated 1/2 Teaspoon of Cream of Tartar 2 Teaspoons of Vanilla Extract 1 1/2 Teaspoons of Almond Extract 115g of Vegetable Oil 250g of good Cherry Jam   Syrup ( if you don’t want …

Cherry & Almond Squares

I can’t take much credit for this recipe: it is based on an old favourite of mine from BBC Good Food magazine, Blackberry and Coconut Squares. I did reduce the amount of sugar and change the flavourings, however. It came about because I saw a large carton of fresh cherries reduced at the supermarket and decided to buy them and give the recipe a new twist. I find with fruity recipes, that I like to alter them according to the season and what’s easily available. Ingredients: 250g of Self Raising Flour 25g of Oats 230g of Light Brown Sugar 200g of Cold Butter, cubed 30g of Ground Almonds 300g Fresh Cherries, stoned and halved 2 Medium Eggs 1/2 Teaspoon of Almond Extract 50g of Flaked Almonds Preheat oven to 180C (160C fan oven) and line an 8″ square baking tin. Put the flour, oats, sugar and butter in a large bowl and rub together until it resembles breadcrumbs. Mix through the ground almonds. Weigh out 150g of this breadcrumb mixture in a separate bowl and add …

Elderflower and Strawberry Summer Celebration

This cake is a combination of tweaked recipes from elsewhere and my own imagination. It came about because of my recent obsession with elderflower. I have always loved the flavour of elderflower and knew that people gathered the flowers and made their own cordial and wine, but for some reason I assumed it didn’t grow in Scotland. But since getting our puppy, then moving to our new house and village, I have become much more aware of the passing seasons and the flowers, trees and plants around me. I had a rough idea of what elderflower looked like but wasn’t sure. Then I saw some flowers that I thought might be it whilst out on a walk with the dog. I photographed it and had it confirmed by my friends on a Facebook group, who are keen cooks and bakers. I researched more about collecting and making cordial and decided to give it a try. I decided to use The River Cottage recipe which was very straight forward and easy. During the process I did doubt how …

Mocha Coffee Cake

I came up with this recipe for my old school friend who was coming over for coffee. I asked her what her favourite cake flavours were and she said: coffee, coconut, fruit and dark chocolate. I decided coffee and chocolate was a good way to go. I’ve long been a fan of Annie Bell’s Coffee and Walnut cake. Her coffee and mascarpone cream is so very delicious: it’s creamy but not clawing; and it feels luxurious and decadent, but is incredibly simple to make. The topping is almost identical to Annie Bell’s, so I can’t take credit for how delicious it is. But I decided I wanted to make more of a coffee sponge, incorporating chocolate, and leaving out the nuts on this occasion (though you could always sprinkle chopped walnuts on the top if you fancy). I also wanted to add more flavour and moisture by using a sugar syrup on the cake itself. Ingredients For the Cake: 150g of Butter at room temperature 150g of Golden Caster Sugar 150g of Self Raising Flour 3 …

Blueberry and Lime Bundt Cake

Greetings from the blogging wilderness. I have moved house, unpacked a little and started to plan a lot. In the mean time, I have been quietly finding my way round my new oven (and planning its replacement). So, with an extension in the offing, blog posts won’t be super frequent, but I hope you will stay with me, and that the odd wee recipe like this will keep you interested. It really is a super simple cake but, I think, very delicious. I tweaked and adapted Felicity Cloake’s Lemon Drizzle Cake recipe and ended up with this. If you want fruity, zingy, and moist, then this is the cake for you. It doesn’t need to be iced or served with cream. And it doesn’t need to be in a bundt tin: a loaf tin or even small round tin would be just as nice. Ingredients: 175g of Butter 175g of Caster Sugar 3 medium eggs 4 Unwaxed Limes (3 might be enough if they are large) 100g of Self Raising Flour 75g of Ground Almonds …

At long last…

It took a while, but I got there in the end with this recipe and beautifully detailed cake. It wasn’t so much the cake recipe, which I adapted from the Nordicware recipe card that came with the Snowflake tin, but getting it out of the damn tin. I had an idea to adapt the almond cake recipe by adding some dried cherries soaked in Amaretto (which, by the way, are awesome on their own). It just felt more festive. Once I had fiddled with the batter amount and worked out the optimum quantity of cherries and soaking liquid, I thought it would be easy to pop the cake straight out using homemade goop (it works on other bundt and detailed pans). But this was not to be. This pan is on a different scale of difficulty to remove cake from. I made it again, coating far more liberally with goop: fail. Then I looked on the internet for advice and it said you should only use a small amount on detailed pans like this, so …

The Elvis Bundt

In the distant past this cake started off as Nigella Lawson’s Banana Loaf. Since I have been using this recipe I have fiddled with it a few times. Then, when my American friend sent me Reese’s Peanut Butter Chips, I decided that peanut butter would be a splendid addition. Of course, The King was famous for loving this combination; hence the title. This recipe doesn’t make a large bundt. It fills a 2lb loaf tin, if that is your preference, or a 6 cup bundt pan (about 1.5 litres). It’s an every day cake that is easy to portion and slice up. And if you can’t get the peanut butter chips, then get the same weight in Reese’s Peanut Butter Cups and chop them into chocolate chip sized pieces. First, make the cake. Ingredients 175g of Plain Flour 2 Teaspoons of Baking Powder 1/2 Teaspoon of Bicarbonate of Soda 125g of Melted Butter 120g of Light Brown Sugar 2 Large Eggs 3 Ripe Bananas 1 Teaspoon of Vanilla Extract 150g of Peanut Butter Chips Preheat the …