Posts Tagged ‘cake’

Cakes & Bakes: Japanese cheesecake

Thursday, January 22nd, 2015

'Cakes & Bakes' blog post banner

Slice of Japanese cheesecake with quince jam | @hisforhome

Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.

Japanese cheesecake ingredients | @hisforhome

Separated eggs | @hisforhome

This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.

lining a cake tin with parchment paper | @hisforhome lining a cake tin with tin foil | @hisforhome

Cheesecake mixture after adding the cream and eggs | @hisforhome

A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.

Japanese cheesecake mixture after adding the flour, rum and lemon juice | @hisforhome

Japanese cheesecake meringue | @hisforhome

To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.

folding meringue into Japanese cheesecake batter | @hisforhome

Japanese cheesecake batter in cake tin | @hisforhome

Apricot might indeed be perfect, but you never know…

Japanese cheesecake | @hisforhome

Japanese cheesecake with jars of jam and jelly | @hisforhome

…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!

Japanese cheesecake
Serves 8
Write a review
Print
Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
For the cheesecake
  1. 400g/14oz cream cheese
  2. 60g/2oz caster sugar
  3. 60g/2oz butter, cubed
  4. 6 egg yolks
  5. 200ml double cream
  6. 10 ml/2 tsp lemon juice
  7. 1 tbsp dark rum
  8. 80g/3oz plain flour
  9. 3 tbsp apricot jam + 1tsp water (to glaze)
For the meringue
  1. 6 egg whites, refrigerated
  2. 100g/3½ granulated sugar
Instructions
  1. Before you start, bring all your ingredients to room temperature
  2. Separate the eggs, putting the whites into the fridge
  3. Grease & line the bottom and side of a 25cm/10inch diameter spring form cake tin with parchment paper
  4. Cover the base & up the side of the tin with tin foil, making it water-tight
  5. Place the tin in an oven proof dish large enough that it can sit flat & level
  6. Preheat the oven to 160ºC/320ºF/gas mark 3
  7. Put the cream cheese and caster sugar into the bowl of an electric food mixer
  8. Using the K-beater attachment, mix on a medium speed for about a minute until there are no lumps
  9. Add the softened butter and mix, again on a medium speed, until there are no lumps
  10. Add the egg yolks a little at a time before adding all the double cream. Combine
  11. Add the lemon juice and rum. Combine
  12. Sift the flour before adding to the mixture. Combine
  13. Put the mixture into a large bowl, before thoroughly washing and drying the food mixer bowl
  14. Put the cold egg whites into the mixer bowl and, using the whisk attachment on a high speed, whip them into stiff peaks
  15. Slow the speed to medium and (while still moving) add the granulated sugar a little at a time to the egg white
  16. Boil half a kettle-full of water
  17. Carefully fold the meringue, half at a time, into the batter using a large metal spoon
  18. Pour the mixture into the cake tin and level the top with the back of the spoon
  19. Carefully pour the boiling water into the large oven-proof dish containing the cake tin before putting it into the oven
  20. Bake for an hour at 160ºC/320ºF/gas mark 3 before lowering the temperature to 150ºC/300ºC/gas mark 2 and cooking for another 30 minutes
  21. Turn off the oven, leave the oven door ajar, leaving the cake in the oven for 20 minutes
  22. Remove the cake from the oven and allow to cool completely in its tin on a wire rack
Adapted from Just One Cookbook
Adapted from Just One Cookbook
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Saffron loaf

Thursday, December 4th, 2014

'Cakes & Bakes' blog post banner

saffron loaf cake with a large mug of tea | @hisforhome

I’ve somehow managed to get to the wrong side of mid-40 without ever having tasted saffron, although Justin’s used it in some of the kitchens he’s worked in (he’s so windswept & interesting!).

saffron in a saucepan of milk | @hisforhome

It’s often added to rice dishes and sauces, but I obviously decided to give it my first outing in a cake!

cubes of butter on flour | @hisforhome

Saffron loaf is a traditional Cornish recipe. It’s a very straightforward bake; mix the dry ingredients, crumb in the butter, add the saffron-infused milk, form a soft dough, a short prove then pop it in the oven for about an hour.

flour and dried fruit mixture | @hisforhome

This isn’t a dainty cake. You can cut it into small, delicate pieces for a touch of refinement, of course… but we didn’t go down the Ritz afternoon tea route and had a large slice (with a scraping of butter!).

pouring saffron milk and yeast mixture on to dry mixture | @hisforhome

 A rustic pottery mug full of strong tea was the ideal accompaniment.

saffron loaf dough | @hisforhome

 It’s sweet & fruity with the subtle, yet distinctive, saffron flavour coming through nicely.

saffron loaf dough in baking tin | @hisforhome

A delicious late afternoon pick-me-up – a perfect way to satisfy that peckish stage between lunch & dinner.

Saffron loaf
Yields 1
Write a review
Print
Ingredients
  1. 0.1g saffron threads
  2. 125ml/4½fl oz milk
  3. 500g/18oz plain flour
  4. 10g/⅓oz dried, fast-action yeast
  5. pinch salt
  6. ¼tsp freshly grated nutmeg
  7. 250g/9oz cold butter, cubed
  8. 250g/9oz golden caster sugar
  9. 350g/12oz mixed dried fruit (I used raisins, currants and sultanas)
  10. saffron loaf cake ingredients
Instructions
  1. Grease a 1kg/2.2lb loaf tin
  2. Heat the saffron and milk in a pan over a medium heat until the mixture has turned yellow and is almost simmering
  3. In a large mixing bowl, combine the flour, salt and nutmeg
  4. Add the butter and sugar and rub in using your fingertips or pastry blender until it forms the consistency of breadcrumbs
  5. Stir in the dried fruit until well combined
  6. Add the yeast to the saffron milk mixture, stir well before adding it to the dry mixture
  7. Mix until the mixture comes combines to form a soft dough
  8. Turn the dough out onto a lightly floured work surface and knead lightly until smooth
  9. Put the dough into the greased loaf tin, cover with a damp tea towel and leave in a warm place for an hour to rise
  10. Preheat the oven to 180ºC/350ºF/Gas mark 4
  11. Bake for an hour, or until the loaf is beginning to brown
  12. Remove from the oven, leave to cool in the tin for 10 minutes before removing it from the tin on to a wire rack and allowing it to cool further
Notes
  1. Great spread with butter and/or thin slices of cheddar cheese. Have it toasted when it's a few days old.
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon curd

Thursday, October 9th, 2014

'Cakes & Bakes' blog post banner

Lemon curd layered sponge cake | H is for Home

For someone who claims to hate lemons, I sure cook a lot of lemon-based Cakes & Bakes recipes!

This week, I needed one lemon for something or other but saw one of those string bags of lemons in the supermarket for a whole 25p – cheaper than buying it singly.

I ended up with half a dozen lemons in the fruit bowl that needed using up. More drizzle cake? Cookies? Sorbet? Meringue?

I’ll let you in on a secret. Even though I generally can’t bear lemon, I LOVE lemon curd – I don’t know why! Lemon curd on hot, buttered toast is divine – and it’s a doddle to make.

I found a really simple recipe in my favourite celebrity chef, Delia Smith’s Cookery Course Part Two. I scaled up her recipe which made enough to fill two 400ml Mason jars. As well as being good on breakfast toast, you can use it in a sponge sandwich like I did here, lemon curd tarts or lemon roulade.

Lemon curd sponge sandwich with jar of home made lemon curd

Don’t worry if your mixture looks like it’s curdling when it begins to cook. Once the temperature is low, you keep stirring and the butter begins to melt – it will all be fine!

Cakes & Bakes: Lemon curd

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 2 x 400ml Mason jars

Cakes & Bakes: Lemon curd

Ingredients

  • 300g/10½oz caster sugar
  • 4 large lemons, finely grated zest and juice
  • 8 large eggs
  • 200g/7oz butter
  •  
  •  

Instructions

  1. Put the grated lemon zest and sugar into a large bowl
  2. In a large measuring jug, whisk the lemon juice together with the eggs
  3. Pour the lemon juice & egg mixture over the zest & sugar mixture
  4. Add the butter cut into small cubes and put the bowl over a pan of just simmering water
  5. Stir frequently until thickened - about 30 minutes
  6. Decant into sterilised jars before screwing the lids down tightly
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-curd/

Cakes & Bakes: Redcurrant muffins

Thursday, July 17th, 2014

"Cakes & Bakes" blog post banner

Redcurrant muffin with a cup of tea | H is for Home

So far on our allotment, the only things that have come to fruition are the currant bushes that we inherited. The last time we were there we did a little bit of weeding but we spent the vast majority of our time picking shiny, jewel-like blackcurrants and redcurrants. We harvested almost a kilo of the latter – that’s over £10-worth from a supermarket! 125 grams of it was put towards making a batch of redcurrant muffins.

We acquired a silicon muffin tray in a boxed lot at an auction many moons ago that we surprisingly, have never used. Fished out, dusted down and washed; it turned out 6 big, beautiful muffin specimens! Silicon is a revelation – baked goods ease out of it with no cajoling whatsoever! If you’ve not tried it before, Lakeland does a good range of affordable silicon baking tins, pans and trays.

The redcurrant muffin recipe used here was found on the Abel & Cole website. The rest of the redcurrants have been put into the freezer temporarily, waiting to be turned into jam, jelly and relish; so keep a watch out for some more redcurrant recipes to follow!

Cakes & Bakes: Redcurrant muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: makes 12 small or 6 large muffins

Cakes & Bakes: Redcurrant muffins

Ingredients

  • 60g Stork or butter
  • 175g plain flour
  • 2tsp baking powder
  • ½tsp salt
  • 120g caster sugar
  • 1 large egg
  • 120ml milk
  • 125g fresh redcurrants
  •  
  •  

Instructions

  1. Preheat oven to 180°C/350ºF/Gas mark 4
  2. Grease a 12-hole muffin pan (We have a 6-hole silicone muffin pan that makes lovely large, tall muffins!) or insert paper muffin cases
  3. Put the Stork/butter into a microwave-proof bowl or measuring jug and heat on a low setting for 20 seconds. Set aside to cool
  4. Sift the flour, baking powder and salt into a medium-sized mixing bowl
  5. Add all but 2 tbsp of the caster sugar - this is being reserved to sprinkle over the muffin tops prior to going into the oven
  6. In a small measuring jug, beat the egg a few times until the yolk & white is just combined
  7. Whisk in the milk and melted Stork/butter
  8. Pour the wet mixture into the dry mixture, stirring quickly and gently until flour is just dampened
  9. Gently fold in the redcurrants, being careful not to burst too many of them
  10. Spoon the batter into prepared muffin , filling each slightly more than half full
  11. Sprinkle the 2tbsp of reserved sugar over each muffin
  12. Bake for 20-25 minutes, until golden brown and an inserted skewer comes away clean
  13. Cool on a wire rack for a few minutes prior to serving
  14. Keep in an airtight container in a cool place for up to 3 days
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-redcurrant-muffins/

Cakes & Bakes: Rhubarb and berry shortcake pie

Thursday, June 19th, 2014

"Cakes & Bakes" blog post banner

Rhubarb and berry shortcake pie |H is for Home

We have a rhubarb plant growing in a dolly tub our garden that hasn’t done at all well this year. The stalks normally stand tall and to attention but they seem to have lost their va va voom. They’re thin and bendy from the weight of their huge leaves. I decided to chop them all down today in the hope that they’d revive with more vigour next year.

We also still have an ice cream tub full of frozen blackberries that we picked late last summer. We kept some back when we did our jam & jelly making to use in compotes, crumbles etc. Ripening fruits are already in evidence on this year’s bushes so I thought I’d clear out the freezer in readiness for the new crop.

I found and adapted a rhubarb, blueberry and strawberry shortcake pie recipe found in Pie: Delicious sweet and savoury pies and pastries from steak and onion pie to pecan tart by Dean Brettschneider. It’s very much like a cobbler and is delicious hot or cold with vanilla ice cream, cream or – my favourite – a dollop of Rodda’s classic Cornish clotted cream!

Cakes & Bakes: Rhubarb and berry shortcake pie

Cook Time: 30 minutes

Yield: makes 8 slices

Cakes & Bakes: Rhubarb and berry shortcake pie

Ingredients

  • For the shortbread
  • 125g butter, softened & cubed
  • 125g caster sugar
  • 1 egg
  • 225g plain flour
  • 25g cornflour
  • 1tsp baking powder
  • For the filling
  • 3–4 stalks rhubarb
  • 3tbsp Demerara sugar
  • 250g fresh or frozen blackberries
  • 125g fresh or frozen blueberries
  •  
  •  

Instructions

  1. Preheat the oven to 200°C/400ºF/Gas mark 6
  2. Line a shallow 20–22cm round cake tin or flan dish with baking/parchment paper
  3. Put the cubed butter and caster sugar into a medium mixing bowl and, using a hand-held electric whisk, combine until light and fluffy
  4. Add the egg before sifting in the flour, cornflour and baking powder. Combine until just mixed
  5. Press the dough evenly over the bottom of the tin/dish
  6. Set aside the remainder of the dough, covering it with cling film
  7. Trim & slice the rhubarb before putting it into a large, non-stick frying pan
  8. Sprinkle over the Demerara sugar
  9. Put the pan over a low heat shaking the pan occasionally, until fruit is almost tender
  10. Add the blackberries & blueberries to the rhubarb, gently mix for a few seconds before turning off the heat and allowing the fruit to cool
  11. Spread the lukewarm fruit over the shortbread base before carefully dabbing pinches of the leftover dough over the top, allowing a little of the fruit to peep through
  12. Bake for 30 minutes or until the shortcake top turns golden brown
  13. Remove from oven and allow to cool for 10 minutes before turning out onto a wire cooling rack and then onto a serving plate
  14. Sprinkle with icing sugar, slice and serve!
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-rhubarb-berry-shortcake-pie/