Posts Tagged ‘cake’

Cakes & Bakes: Coconut brownies

Thursday, April 23rd, 2015

'Cakes & Bakes' blog post banner

stack of home-made coconut brownies with mug of coffee | via @hisforhome #recipe #chocolate #brownies

Justin and I share similar tastes in a lot of things, desserts are not one of them. He prefers lemon tarts & drizzles – cream cakes too. I adore chocolate fudge cake, death by chocolate, chocolate brownies… you get the picture! We do occasionally have common ground; we both like carrot cake and baked vanilla cheesecake.

coconut brownie ingredients | via @hisforhome #recipe #chocolate #brownies

Last week I was lamenting his lack of love of brownies when he said, “Coconut brownies might tempt me.” That was all the encouragement I needed to whip up a batch.

coconut brownie dry and wet ingredients | via @hisforhome #recipe #chocolate #brownies

I made it with cocoa instead of the usual dark chocolate and used less butter than would be usual as I wanted a dryer, less dense and chewy texture.

coconut brownie dough | via @hisforhome #recipe #chocolate #brownies

He hasn’t said whether he liked it or not. All I know is that it didn’t hang around for long! :-)

sliced home-made coconut brownies | via @hisforhome #recipe #chocolate #brownies

Click here to pin the recipe for later

Coconut brownies
Yields 9
Write a review
Print
Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 75g/2½oz cocoa
  2. 75g/2½oz dessicated coconut
  3. 150g/5⅓oz caster sugar
  4. 50g/1¾oz plain flour
  5. 1tsp baking powder
  6. pinch of salt
  7. 175g/6oz butter
  8. 3 eggs
  9. 1tsp vanilla essence
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease a 20cm² / 8inch² cake tin
  3. In a large mixing bowl, combine all the dry ingredients and make a well in the centre
  4. In a small bowl, microwave the butter for about 15-20 seconds to just liquefy but not cook. Allow to cool slightly
  5. Lightly whisk the eggs in a measuring bowl before adding the vanilla essence
  6. Pour the wet ingredients into the well of the dry ingredients and combine well using a spatula
  7. Pour the batter into the greased tin and bake for 25-30 minutes
  8. Allow to cool in the tin before slicing into squares
  9. Can be stored in a cool place in an airtight container for about 3 days
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Yorkshire tea loaf

Thursday, April 9th, 2015

'Cakes & Bakes' blog post banner

Buttered Yorkshire tea loaf and cup of tea | H is for Home

This week’s Cakes & Bakes features a traditional Yorkshire fruit loaf. We often sits down for a tea break at about four in the afternoon – and absolutely love this kind of thing as an accompaniment to our brew. Sweet, sticky and full of good things to give you a mid afternoon energy boost.

Yorkshire tea loaf ingredients | H is for Home

There’s a very simple list of ingredients.

Soaked dried fruit | H is for Home

It’s vital that you soak the dried fruit in tea overnight – it makes a big difference to the end result so don’t be tempted to skip this stage!

Adding egg and sugar to Yorkshire tea loaf mixture | H is for Home

It’s everything in one bowl method.

Yorkshire tea loaf mixture | H is for Home

 Preparation is easy so you can’t go wrong!

Uncooked Yorkshire tea loaf mixture | H is for Home

The loaf keeps well for up to 2 weeks, but it probably won’t hang around that long though.

Baked Yorkshire tea loaf mixture | H is for Home

It’s delicious served on its own or with a thin scrape of butter (thick scrape in Justin’s case).

Baked Yorkshire tea loaf sliced | H is for Home

Even just looking at it in pictures, we’re tempted to get the kettle on!!

Click here to pin the recipe for later!

Yorkshire tea loaf
Yields 2
The perfect accompaniment to a cup of afternoon tea!
Write a review
Print
Ingredients
  1. 350g mixed dried fruit (currants, sultanas, raisins, mixed peel. Try adding a tbsp of crystallised ginger)
  2. 350ml strong tea brewed for 3-4 mins
  3. 2 eggs
  4. 200g brown soft sugar
  5. 270g self raising flour
Instructions
  1. Brew a large, strong mug of tea (we usually use loose Yorkshire tea... of course! But any strong breakfast or afternoon tea will do!)
  2. Put the mixed dried fruit into a medium mixing bowl.
  3. Allow the tea to brew and cool slightly before pouring it into the mixing bowl (it should just about cover all the fruit
  4. Cover with cling flim/Saran wrap for a few hours, ideally overnight, to allow the tea to plump up the fruit
  5. In the morning, preheat the oven to 170ºC/
  6. Grease 2 x 450g/1lb loaf tins ( or 1 x 900g/2lb loaf tin)
  7. In a measuring jug, lightly beat the eggs before adding them to the mixed fruit and any un-soaked liquid
  8. Add the sugar and combine well
  9. Pour evenly into the loaf tins and bake for 40-50 mins or until an inserted skewer comes away clean. If you're using a 900g tin, baking will take about 60-75 mins
  10. Leave the loaves in their tins to cool completely before turning them out
  11. They'll keep for a couple of weeks if wrapped in baking parchment and kept in a cool, airtight container
Adapted from Clandestine Cake Club
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Luncheon seed cake

Thursday, March 19th, 2015

'Cakes & Bakes' blog post banner

luncheon seed cake and mug of tea | H is for Home

I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.

luncheon seed cake ingredients | H is for Home

One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.

luncheon seed cake batter | H is for Home

It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.

Luncheon seed cake
A Victorian slab cake
Write a review
Print
Ingredients
  1. 225g / ½lb flour
  2. 1tsp baking powder
  3. 85g / 3oz butter
  4. 85g / 3oz caster sugar
  5. ½tsp caraway seeds
  6. 2 eggs
  7. wine glassful of milk
Instructions
  1. Pre-heat the oven to 150ºC/300ºF/Gas mark 2
  2. Grease a 15cm/6-inch loose-based cake tin
  3. Sieve the flour and baking powder
  4. Rub in the butter
  5. Add sugar and caraway seeds
  6. Stir in the eggs and milk
  7. Pour the batter into the greased tin
  8. Bake for about an hour
  9. Remove the cake from the tin and allow to cool on a wire rack
Notes
  1. It works well with a scrape of butter and is the perfect accompaniment to an afternoon cup of tea
Adapted from Borwick's Cookery Book
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Triple Chocolate Cheesecake

Thursday, February 19th, 2015

 'Cakes & Bakes' blog post banner

Slice of triple chocolate cheesecake | @hisforhome

I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for me! 

Triple chocolate cheesecake ingredients | @hisforhome

It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!

Oreo cookie cheesecake base | @hisforhome

There’s a base made from crushed Oreo cookies…

Melting dark chocolate in a glass bowl | @hisforhome

Melted dark chocolate and cheesecake mixture | @hisforhome

…a thick, intense dark chocolate middle layer…

Adding melted dark chocolate to cheesecake mixture | @hisforhome

Uncooked triple chocolate cheesecake | @hisforhome

…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!)

Triple chocolate cheesecake | @hisforhome

It was a real winner with everyone who tried it… and there’s now a note in my recipe file for “must make again!”

Triple chocolate cheesecake
Serves 10
Write a review
Print
For the biscuit base
  1. 2 x 154g packets Oreo cookies
  2. 60g/2oz unsalted butter
For the cheesecake filling
  1. 3 x 280g tubs cream cheese (at room temperature)
  2. 165g/6oz icing sugar
  3. 3 tbsp cocoa powder
  4. 4 eggs
  5. 300g/10oz dark chocolate
For the ganache topping
  1. 180ml/6 fl oz double cream
  2. 175g/6oz white chocolate
  3. Extra dark chocolate for garnishing
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Put the Oreo cookies into a food processor and pulse until they have turned to fine crumbs
  3. Put the butter into a microwave for 10-15 seconds to soften
  4. Combine the butter with the Oreo cookie crumbs and spoon the mixture into the base of a 28cm/11inch spring-form cake tin pressing it firmly & evenly with the back of the spoon
  5. Bake for 10 minutes then set aside to cool
  6. Break the dark chocolate into pieces, putting them into a glass or pottery bowl
  7. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame until the chocolate has melted
  8. While waiting for the chocolate to melt, put the cream cheese, icing sugar and cocoa powder into a mixing bowl and combine well
  9. Break the eggs into a measuring jug, whisk lightly until just combined before adding little by little into the cheese/sugar/cocoa mixture, stirring after each addition
  10. Add the melted dark chocolate to the mixture and combine well
  11. Pour the mixture on to the biscuit base and bake in the oven for 60 minutes
  12. Switch off the oven, leave the oven door slightly ajar and allow the cake to cool for half an hour
  13. Put the cake on a wire rack until it has cooled completely
  14. Break the white chocolate into pieces, putting them into a glass or pottery bowl with the double cream
  15. Put the bowl into a saucepan of water (just enough so that the bottom of the bowl doesn't come into contact with the water) and heat on a low flame
  16. When the chocolate has begun to melt, stir the mixture well and allow to cool until it has thickened but still pourable
  17. Pour evenly over the top of the cake allowing some to drip down the edge
  18. Serve at room temperature or refrigerated
  19. Keep refrigerated and consume within 3 days
Adapted from Oh My God Chocolate Desserts
H is for Home Harbinger http://hisforhomeblog.com/

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/
Related Posts Plugin for WordPress, Blogger...