Don't ask me how or why!
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Wednesday, March 26, 2008
Friday, March 21, 2008
Cherry and Almond Cake
This cake is just divine. Its an ideal present cake for Easter or Christmas. It looks fantastic. I got the recipe from the Good Food Magazine.
200g butter, at room temperature
200g caster sugar
4 eggs beaten
200g self-raising flour
200g glacé cherries, chopped
100g ground almonds
3 drops almond extract
250g marzipan
50g blanched almonds, halved lengthways
1 tsp icing sugar, for dusting
Method
1. Preheat the oven to 160°C/gas 3. Grease a deep 20cm round cake tin and line the base and sides with greaseproof paper.
2. Put the butter and sugar in a bowl and beat until light and creamy, 2-3 minutes. Pour in the eggs a little at a time and beat well after each addition. Mix in the flour one third at a time.
3. Fold in the cherries, ground almonds and almond extract until evenly mixed. Spoon half the mixture into the tin.
4. Roll out the marzipan to a 19cm circle. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture. Level with the back of a spoon and scatter the almonds on top.
5. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes then turn out onto a wire rack and leave to cool completely. Dust with icing sugar before serving.
200g butter, at room temperature
200g caster sugar
4 eggs beaten
200g self-raising flour
200g glacé cherries, chopped
100g ground almonds
3 drops almond extract
250g marzipan
50g blanched almonds, halved lengthways
1 tsp icing sugar, for dusting
Method
1. Preheat the oven to 160°C/gas 3. Grease a deep 20cm round cake tin and line the base and sides with greaseproof paper.
2. Put the butter and sugar in a bowl and beat until light and creamy, 2-3 minutes. Pour in the eggs a little at a time and beat well after each addition. Mix in the flour one third at a time.
3. Fold in the cherries, ground almonds and almond extract until evenly mixed. Spoon half the mixture into the tin.
4. Roll out the marzipan to a 19cm circle. Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture. Level with the back of a spoon and scatter the almonds on top.
5. Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning. The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 20 minutes then turn out onto a wire rack and leave to cool completely. Dust with icing sugar before serving.
Friday, March 16, 2007
Orange Ricotta and Almond cake
250g butter
250g caster sugar
75g ground almonds
100g plain flour
1 pinch baking powder
4 large eggs, beaten
100g ricotta
the grated zest and the juice of unwaxed 2 oranges. ( I used blood oranges)
icing sugar
a shallow 23cm-9inch cake tin, greased and lined, or a similar silicon mould..
Preheat the oven to 180C
Beat the butter and sugar together until pale and fluffy. Mix the almonds and flour together.
Add the eggs one at a time, beating in between. Add the orange zest from one of the oranges and a third of the almonds and flour, then beat slowly until the dry ingredients are incorporated, then add the second, and then the third batch of almonds and flour, It is important to do this gradually, so that the cake is light.
Lastly, slowly mix in the juice of one of the oranges and the ricotta . Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out on to a plate. Make up a runny icing with the juice and zest of the other orange, adding icing sugar until you get a consistancy you are happy with. My icing was an interesting day -glow pink from the bloody orange. Pour over the cake whilst still warm, making little holes with a fork so that it soaks in, then leave to cool.
250g caster sugar
75g ground almonds
100g plain flour
1 pinch baking powder
4 large eggs, beaten
100g ricotta
the grated zest and the juice of unwaxed 2 oranges. ( I used blood oranges)
icing sugar
a shallow 23cm-9inch cake tin, greased and lined, or a similar silicon mould..
Preheat the oven to 180C
Beat the butter and sugar together until pale and fluffy. Mix the almonds and flour together.
Add the eggs one at a time, beating in between. Add the orange zest from one of the oranges and a third of the almonds and flour, then beat slowly until the dry ingredients are incorporated, then add the second, and then the third batch of almonds and flour, It is important to do this gradually, so that the cake is light.
Lastly, slowly mix in the juice of one of the oranges and the ricotta . Transfer the mixture with a rubber spatula to the lined cake tin and bake for 35 minutes. Run a palette knife around the edge of the tin and turn out on to a plate. Make up a runny icing with the juice and zest of the other orange, adding icing sugar until you get a consistancy you are happy with. My icing was an interesting day -glow pink from the bloody orange. Pour over the cake whilst still warm, making little holes with a fork so that it soaks in, then leave to cool.
Tuesday, March 13, 2007
Quatre-quarts Cake
This is a traditional french cake from Brittany. I just wanted to simple cake without any flavouring or rich icing. The recipe is from http://myfrenchcuisine.blogspot.com . I think I'm going to be trying a lot of these recipes. The cake turned out really authentic...
Take 3 large eggs and weigh them. They should weigh about 2 oz. each (60 grams).
Weigh the same amount of self raising flour: 6 oz. (180 grams) or 1 1/4 cups
Weigh the same amount of sugar: 6 oz. (180 grams) or 3/4 cup
Weigh the same amount of butter: 6 oz. (180 grams) or 3/4 cup (1 1/2 sticks).You can use unsalted and salted butter (50-50), or unsalted butter alone with a good amount of salt (up to 1 teaspoon).
Pour the sugar in a large bowl. Pour the melted butter and blend it in with a wooden spoon until smooth.
Separate the egg yolks from the whites. Set the whites aside.
Add the egg yolks to the sugar-butter mix. Stir well (with the wooden spoon). The more energetically you beat, the fluffier the cake.
Slowly add the sifted flour and incorporate it gradually as it falls on the batter.
Add some salt (up to a whole teaspoon). This isn't needed if you are using salted butter.
Add a pinch of salt to the egg whites and beat until stiff peaks.
Incorporate the egg whites to the batter, one big spoonful at a time, very delicately, making under-and-over motions until evenly blended. The foam (air bubble) shouldn't "break". This is also a very important step in getting a fluffy cake.
Pour the batter in a buttered cake tin - I used a flower shaped silicon mould, which looked really pretty.
Bake at 350F (180C) for about 45 minutes or until baked (if you stick a knife in the center of the cake it should come out dry).
Take 3 large eggs and weigh them. They should weigh about 2 oz. each (60 grams).
Weigh the same amount of self raising flour: 6 oz. (180 grams) or 1 1/4 cups
Weigh the same amount of sugar: 6 oz. (180 grams) or 3/4 cup
Weigh the same amount of butter: 6 oz. (180 grams) or 3/4 cup (1 1/2 sticks).You can use unsalted and salted butter (50-50), or unsalted butter alone with a good amount of salt (up to 1 teaspoon).
Pour the sugar in a large bowl. Pour the melted butter and blend it in with a wooden spoon until smooth.
Separate the egg yolks from the whites. Set the whites aside.
Add the egg yolks to the sugar-butter mix. Stir well (with the wooden spoon). The more energetically you beat, the fluffier the cake.
Slowly add the sifted flour and incorporate it gradually as it falls on the batter.
Add some salt (up to a whole teaspoon). This isn't needed if you are using salted butter.
Add a pinch of salt to the egg whites and beat until stiff peaks.
Incorporate the egg whites to the batter, one big spoonful at a time, very delicately, making under-and-over motions until evenly blended. The foam (air bubble) shouldn't "break". This is also a very important step in getting a fluffy cake.
Pour the batter in a buttered cake tin - I used a flower shaped silicon mould, which looked really pretty.
Bake at 350F (180C) for about 45 minutes or until baked (if you stick a knife in the center of the cake it should come out dry).
Saturday, November 04, 2006
Yoghurt Cake
This is a fanastic cake to make with a toddler - it has no butter or marg, so you can pretend its healthy too!
One 125g pot of yoghurt, either plain or flavoured
Two eggs
One pot of sugar
Three pots of sef raising flour
3/4 pot of vegetable oil
A few drops of vanilla essence (optional)
2 table spoons cocoa (optional - if you want chocolate cake)
Method
Preheat the oven to 180 celcius, and then grease a tin or some fairy cake tins for the mixture.
Pour the yoghurt into a large bowl and then wash out the yoghurt pot. Measure out a pot of sugar.
Fill 3/4 the pot with oil and add this to the bowl.
Add the pot of sugar, flour, cocoa,eggs and the baking powder. Mix it all up.
Now pour the mix into the container(s) of your choice and bake in the oven for about 10-15 minutes or until a light golden brown
Eat...
One 125g pot of yoghurt, either plain or flavoured
Two eggs
One pot of sugar
Three pots of sef raising flour
3/4 pot of vegetable oil
A few drops of vanilla essence (optional)
2 table spoons cocoa (optional - if you want chocolate cake)
Method
Preheat the oven to 180 celcius, and then grease a tin or some fairy cake tins for the mixture.
Pour the yoghurt into a large bowl and then wash out the yoghurt pot. Measure out a pot of sugar.
Fill 3/4 the pot with oil and add this to the bowl.
Add the pot of sugar, flour, cocoa,eggs and the baking powder. Mix it all up.
Now pour the mix into the container(s) of your choice and bake in the oven for about 10-15 minutes or until a light golden brown
Eat...
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