I’ve made a few ginger cakes before, however, this ginger stout loaf is probably the most moist, treacly, dark and delicious of them all!
I’ve had a couple of bottles of Hatherwood Purple Panther porter in the fridge since before Christmas. I’ve not tried them yet, we’re having a Dry January… does cooking with alcohol count as breaking the fast? I’ve only used about a quarter of the bottle, so I’m wondering how to use the leftovers… baking-wise. I’ve used it in the past in chocolate cake and bread, so perhaps something different this time. What do you recommend?
I’ve halved the original recipe, which is a Bundt cake that serves 12. It called for 3 large eggs. How do you halve 3 eggs? Well, I whisked up the 3 eggs and poured half of the mixture into the batter. I used the other half in a frittata for lunch… waste not, want not!
We’ve had lots of cold, damp, misty, murky weather of late. This rich, warming cake – served alongside a nice strong cup of tea – or with some piping hot custard – is the perfect antidote.
We’ve been having a busy first few days of 2018. I’ve been a bit tardy again this year with preparing & filing our tax returns so I wanted this week’s Cakes & Bakes to be quick and simple. This prune tea loaf is just the ticket!
Armagnac is the perfect pairing for prunes. However, if you prefer, you can swap this out for an equal quantity of freshly-brewed, strong black tea.
Serve warm, cut into thick slices, buttered generously accompanied by a cup of tea. After my little break, it’s back to doing the accounts!
Baked cheesecake is both Justin’s and my favourite kind of cake. I often make it for special occasions such as when we’re having people over to visit. The last time friends came to stay, I made a New York maple-walnut cheesecake. It was such a hit – with us and them – that I’ve been looking forward to making it again and sharing the recipe on here.
I found the recipe on the New York Times website. It’s pretty similar to the one I make using a Gordon Ramsay recipe, with one… or should I say two great additions. Including maple syrup in cheesecake is delicious; Tossing and coating walnuts in hot maple syrup and then sprinkling them over the top is candied heaven on earth!
I made a few little adjustments to the NYT’s original New York maple-walnut cheesecake recipe. For a start, I cut down on the quantities; much as I love cheesecake, 12 portions is too much for just the two of us. I also swapped the Graham cracker base for the more usual British version of digestive biscuit crumbs. Lastly, I doubled the amount of maple syrup in the actual cheesecake mixture as I thought the flavour was a little too subtle.
Also, the original method included an initial hot bake at 260ºC/500ºF for 15 minutes. This, I think, is to give the top of the cake a nice golden brown colour. It would have completely burnt my first attempt if I hadn’t been keeping an eye on it. This time around, I lowered the temperature and duration of this stage… it turned out perfectly!
The walnuts can be substituted for other nuts, I’d think that pecans or Brazil nuts – or both – would be wonderful.
I’ve made & posted a version of red velvet cake on the blog before. Today, I’ve used an alternative recipe to produce a natural red velvet layer cake.
I’ve done a lot of research into getting that bright red colour naturally. Beetroot powder instead of red food colouring and un-dutched cocoa powder instead of the usual alkalised type found more usually in the shops.
You see, this cake is all about chemistry. It’s the pH magic that’s created when the acid of the non-alkaline cocoa powder, the buttermilk and the vinegar are introduced to the bicarbonate of soda. As an aside, our local supermarket was out of buttermilk so I had to make my own. It’s really simple and a good tip to remember. Add a tablespoonful of white vinegar or lemon juice to a cup (235ml/8⅓fl oz) of milk, allow to stand for 5 minutes – there’s your home-made buttermilk!
The cake wasn’t the radioactive shade of red that you get when using food colouring. I think I’d add a little bit more beetroot powder next time to get a slightly redder shade however – my natural red velvet recipe is work in progress! Some people comment on an ‘earthy’ taste to their cake when using beetroot, but I can’t say I noticed any. A delicious taste was detected that’s for sure!
We’ve just about made our way through last week’s mammothsourdough coffee chocolate cake. This week, Justin has requested another afternoon tea cake – so I’ve obliged with this Swedish almond cake… one of his favourite flavours!
I came across the loaf cake on the food blog, BakingBar. It’s a family recipe, passed down by David’s grandma.
I only made a couple of little tweaks to the original recipe; I omitted the ½ teaspoon of ground cinnamon, added a sprinkling of flaked almonds and divided the batter into two, smaller loaf tins.
As they baked, the smell of almond wafted through the house – I could barely wait for them to be taken out of the oven before I was ready to slice and devour!
Do sit tight and be patient though, allowing the loaf to cool for half an hour or so really does make all the difference. Brew yourself a lovely cup of tea, cut a couple of slices, take a set, put your feet up and tuck in!
We planted a rhubarb crown in a dolly tub in our garden about 3 years ago. Gardening/allotment experts say you should allow a young plant at least a year without harvesting to encourage vigour. We’ve finally felt able to pick a few stalks this year.
I’d normally use it to make a crumble however, I’ve never made a rhubarb upside-down cake before and thought it would go down a treat.
I tweaked a recipe I found on the Guardian website. The results were so delicious, I’m already planning on reusing the recipe to make a pear upside-down cake next week.
I love the pretty patterns that you can make with fruit on the ‘top’ of upside-down cakes.
The cake batter is one of the easiest I’ve ever thrown together. It calls for vegetable oil instead of butter, a couple of eggs, caster sugar, flour and baking powder – just mix the wet into the dry ingredients. It takes all of about 3 minutes!
The soft brown sugar and butter in the base of the skillet came together to form the most wonderful, chewy caramelised edges.
It was lovely with a little pouring cream but it would be equally good – hot or room temperature – with vanilla ice cream or on its own.