Delia Smith is probably my favourite ‘celebrity chef’. I think it’s because she’s really down to earth, and so are her recipes. Easy to follow recipes that result in simple, hearty, tasty food.
This week’s recipe is a case in point, her sticky date cake. Delia calls it a ‘boil and bake’ cake – not terribly enticing I admit, but bear with me.
It’s quick to mix but takes up to 3 hours to bake in a low oven. The result is a big, unctuous, flavourful fruit-filled cake. The original recipe calls for a dollop of orange marmalade – which we never have in the house – so I substituted it for some lime marmalade I made a while ago.
The taste and texture of this cake make it like a cross between a sticky toffee pudding and a Christmas cake.
Try it with vanilla ice cream, thick pouring cream and a splash of brandy or rum for a festive flourish!
Redcurrant ice cream
- 500g/17½oz redcurrants
- 100g/3½oz caster sugar
- 300ml/10½fl oz whipping cream
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- Pre-chill a clean, dry plastic container in the freezer
- Put the redcurrants in a colander/strainer, rinse under water and pat dry
- In a medium-sized saucepan on a medium heat, cook the redcurrants until they have burst (about 5-10 minutes)
- Strain the redcurrants through a fine sieve and combine with sugar to taste. Refrigerate
- Whisk the whipping cream until it forms stiff peaks
- Gently fold the whipped cream into the cooled redcurrant concentrate trying not to loose too much of the air
- Pour into the pre-chilled container, cover and freeze until firm
Adapted from Allrecipies
H is for Home Harbinger http://hisforhomeblog.com/
This double chocolate stout cake was a resounding hit this week! I’ve used stout to make bread before, but this is the first time that I’ve used it as a cake ingredient.
It was moist, dense and dark with the stout giving the chocolate a greater depth of flavour. The was pretty tasty too!
Here’s the recipe – based on the one I found in The Delia Collection: Chocolate…
Have a look at some of the other recipes where we used stout.
Double chocolate stout cake
- For the cake
- 2 oz/50g cocoa powder
- 7 fl oz/200 ml Young's Double Chocolate Stout, Guinness or similar
- 4oz/110g butter, softened
- 10oz/275g brown soft sugar
- 2 large eggs, beaten
- 6oz/175g plain flour
- ¼ tsp baking powder
- 1 tsp bicarbonate of soda
- For the icing
- 4oz/110g icing sugar, sifted
- 2oz/50g very soft butter
- 2 tbsp stout
- 4oz/110g dark chocolate
- To decorate
- 8 walnut halves
- cocoa powder, for dusting
- Pre-heat the oven to 180°C/350°F/Gas mark 4
- In a large mixing bowl, cream the butter and sugar together until pale & fluffy
- Beat the eggs in a small jug and add it a little at a time to the butter & sugar mixture
- Into the smaller mixing bowl, sift the flour, baking powder and bicarbonate of soda
- Into the smallest mixing bowl, add the cocoa, gradually stirring the stout into it using a whisk
- Carefully and lightly fold small quantities of the sifted flour alternately with the cocoa & stout liquid into the egg mixture
- Divide the cake mixture equally between two 20cm/8" loose-based cake tins
- Bake in the centre of the oven for 30-35 minutes
- Leave them to cool in the tins for 5 minutes before turning out on to a wire rack
- To make the icing, beat the icing sugar and butter together until blended
- Gradually add the stout, making sure it's thoroughly mixed in after each addition
- Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water
- One by one, dip the walnut halves up to their middle into the warm, melted chocolate
- Leave them on a side plate or parchment paper to harden
- Carefully fold the remaining melted chocolate into the icing mixture and allow to cool
- Once cooled to a spreadable consistency, using a palette knife, sandwich the cake with ⅓ of the icing
- Spread the remaining ⅔ on the top of the cake
- Arrange the dipped walnut halves on top