Posts Tagged ‘cake’

Cakes & Bakes: Redcurrant muffins

Thursday, July 17th, 2014

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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
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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

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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
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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/

Cakes & Bakes: Magic Cake

Thursday, May 1st, 2014

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slice of magic cake with a cup of tea | H is for Home

Magic cake is quick & easy to prepare, doesn’t have that many ingredients and most of all it’s very tasty!

I found the recipe on the Jo Cooks blog and she in turn first saw it on FoodEpix. The cake gets its name from the fact that it magically forms itself into three layers when cooked. It tastes a bit like an egg custard or a sweet soufflé. I like it warm, but I love it cold.

Don’t be alarmed by the thinness of the batter, it’s VERY thin. And don’t mind that it’s a bit lumpy when you’ve added the egg white – it’s meant to do that too! You can tweak the recipe to make lemon magic cake, chocolate magic cake or butterscotch magic cake… Magic! :-)

Cakes & Bakes: Magic Cake

Yield: makes 6-8 slices

Cakes & Bakes: Magic Cake

Ingredients

  • 4 eggs
  • 1tsp vanilla extract
  • 150g/5oz caster sugar
  • 125g/4½oz butter, melted
  • 115g/4oz plain flour
  • 500ml/17½ fl oz milk, lukewarm
  • icing sugar to dust (optional)
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Instructions

  1. Preheat oven to 160ºC/325ºF/gas mark
  2. Grease a 20cm/8-inch square cake tin
  3. Separate the eggs
  4. Add egg whites to a food mixer, using the whisk attachment, whip until stiff and forming peaks
  5. Spoon the whites into another bowl and set aside
  6. Clean the mixer bowl, add the egg yolks and caster sugar and beat until light
  7. Add the butter and vanilla extract to the mixture and continue beating for another minute or two
  8. Add the flour until combined well
  9. Gradually add the milk, beating until well combined
  10. Add the egg whites in three stages, gently folding them into the mix using a spatula or metal spoon
  11. Carefully pour the batter into the cake tin and cook for 40-50 minutes or until the top is lightly golden
  12. Allow to cool in the tin
  13. Once the cake has completely cooled, lightly sprinkle icing sugar over the top, slice and serve
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-magic-cake/

Cakes & Bakes: Lemon marmalade bars

Thursday, April 24th, 2014

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lemon marmalade bars | H is for Home

It was Justin’s birthday last week and each year I take a birthday cake request from him. It’s usually something I don’t make often, if ever, because it’s something I don’t much like myself. There aren’t that many sweet things that I don’t like. But most things containing lemon or orange make it onto that list. Funnily enough, I don’t mind food with lime or grapefruit!

Last year, I pulled out & kept a page from a Stella Magazine containing a recipe I knew he’d like. It was for lemon marmalade bars by Sarah Leahey Benjamin. I promptly filed it away and forgot about it. On his birthday I asked, “So what cake do you want for your birthday?” He replied, “Lemon drizzle cake.” I think I made that last year (and more than likely the previous year too!), but it was his birthday, so who was I to say no? I flipped through my recipe folder and my eyes fell upon the pretty picture of the lemon marmalade bars. “What about these?”, I asked. “Yeah, OK.” he replied, a little indifferently.

It was delicious – even I had a piece or two. We took some with us for Granny Glittens to try when we went for a visit and she enjoyed it too. Success!

Cakes & Bakes: Lemon marmalade bars

Cook Time: PT40-50M

Yield: makes 16 small slices

Cakes & Bakes: Lemon marmalade bars

Ingredients

  • For the filling
  • 2 lemons, unwaxed
  • 200g/7oz caster sugar
  • 3 eggs
  • 4tsp cornflour
  • ¼tsp salt
  • 45g/1½oz unsalted butter, melted and cooled
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  • For the base
  • 140g/5oz plain flour
  • 50g/1¾oz caster sugar
  • ¼tsp salt
  • 125g/4½oz unsalted butter, melted & cooled
  • ½tsp vanilla essence
  • icing sugar for sifting
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Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Line a 20cm/8in square tin with tin foil, making sure the foil goes up & over the sides
  3. Slice one of lemons into 8 wedges lengthwise then slice each eighth into small pieces, making sure to remove the seeds
  4. In a small bowl, mix the slices with the sugar, rubbing the sugar into the lemon with your fingers to help extract the lemon oil
  5. Set aside for about an hour at room temperature
  6. In a medium-sized mixing bowl, combine the flour with the caster sugar, ¼tsp salt, melted butter and vanilla essence
  7. Spoon the mixture into the prepared tin and smooth down with the back of a spoon, making sure it goes right into the corners
  8. Bake for 20-25 minutes, until golden brown
  9. While the base is cooking, finish preparing the filling
  10. Juice the remaining lemon, measure out 3 tbsp of juice and set aside
  11. Using a food processor, blitz the macerated lemon & sugar mixture until smooth
  12. Add the lemon juice, eggs, cornflour, ¼ tsp salt and melted butter
  13. Purée again until the mixture is smooth
  14. Once the base is cooked, remove the tin from the oven and reduce the temperature to 150°C/300°F/gas mark 2
  15. Carefullly pour the lemon filling over the cooked crust and return the tin to the oven
  16. Bake for 20-25 minutes or until the mixture is just set
  17. Remove from the oven and allow to cool completely in the pan
  18. Dust with icing sugar prior to serving
  19. Using the edges of the tin foil, lift the cake out of the tin and cut into squares, rectangles or diamond shapes
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-lemon-marmalade-bars/

Cakes & Bakes: Baked Banana Cheesecake

Thursday, April 10th, 2014

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Baked banana cheesecake | H is for Home

Our favourite dessert to make for a dinner party is a freshly-baked, light & airy vanilla cheesecake. The recipe we posted, one of Gordon Ramsay‘s, is by far the most popular of our Cakes & Bakes series.

This week, I suggested to Justin that I’d make a baked banana cheesecake for a change. Being a traditionalist, he wasn’t as enthusiastic about the idea as I was. I went ahead and made it anyway – I thought that if it was put in front of him, he’d eat it anyway. And so he did!

The secret to a light & airy banana cheesecake is to whisk the mixture to within an inch of its life. Using an electric food mixer makes the job a lot less laborious. However, doing it by hand with a balloon whisk will burn off a lot more calories and tone up the bingo wings! :-)

Cakes & Bakes: Baked Banana Cheesecake

Cook Time: 1 hour, 15 minutes

Yield: makes 6-8 slices

Cakes & Bakes: Baked Banana Cheesecake

Ingredients

  • for the base
  • 150g/5oz ginger nut biscuits
  • 50g/2oz butter
  • 25g/1oz Demerara sugar
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  • for the cake
  • 400g/14oz cream cheese
  • 125g/4½oz low fat plain yoghurt
  • 2 eggs
  • 1tsp vanilla essence
  • 2 medium-sized, very ripe bananas
  • 180g/6½oz caster sugar
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Instructions

  1. Preheat the oven to 160ºC/325ºF/Gas mark 3
  2. Grease a 20cm/8in deep, spring-form cake tin
  3. In a food processor, grind the ginger nut biscuits making sure there are no lumps
  4. In a medium-sized saucepan on a low heat, add the butter & Demerara sugar and stir until the butter is melted and sugar has dissolved
  5. Remove from the heat, add the ground ginger nuts and mix
  6. Put the mixture into the cake tin and press firmly & evenly into the base using the back of a spoon
  7. Put the tin into the fridge while you make the cake mixture
  8. In a food mixer, using the balloon whisk attachment, mix the cream cheese and yoghurt on a high speed setting for 3 minutes until aerated
  9. In the food processor that was used for grinding the ginger nuts (no need to clean it out between the two stages), puree the bananas
  10. Add the banana puree to the cheese & yoghurt mixture and whisk on a low speed for a minute
  11. In a measuring jug, whisk the eggs before adding it to the cake mixture in 2 stages, whisking after each addition
  12. Add the vanilla essence to the mix then add the caster sugar and whisk until well blended, light & airy
  13. Remove the cake tin from the fridge and cover the bottom & sides with a double layer of tin foil
  14. Pour the cake mixture into the tin, over the ginger nut base and place the tin into a deepish baking tray
  15. Add water to the tray, to a level about 1.5cm below the rim
  16. Carefully put the tray containing the cake tin into the oven and bake for 75 minutes
  17. Remove from the oven, take the cake tin out of the water bath and allow to cool for 10 minutes
  18. Remove the cake from the tin, allow to cool for a further 20 minutes before chilling in the fridge for a couple of hours or overnight.
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-baked-banana-cheesecake/