Posts Tagged ‘dessert’

Cakes & Bakes: Sticky ginger loaf

Thursday, May 14th, 2015

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Slice of home-made sticky ginger loaf

Every week I bake Justin a fresh ‘cake to have with a cup of tea at about 3 o’clock’.

Sticky ginger loaf ingredients

Sticky ginger loaf dry ingredients

I usually make something I haven’t tried before so that I can use it as the week’s Cakes & Bakes post.

butter, sugar and syrups in a saucepan

melted butter, sugar and syrups in a saucepan

Today it’s the turn of the sticky ginger loaf. It’s similar to McVitie’s Original Jamaica Ginger Cake oozing with Lyle’s Golden Syrup and Black Treacle.

melted mixture pouring into the dry mixture

adding egg to the sticky ginger loaf mixture

I’ve topped mine with runny ginger icing and sprinkled the top with finely chopped stem ginger.

Uncooked home-made sticky ginger loaf

Uncooked home-made sticky ginger loaf

This tasty, old fashioned cake is quick to make; you’ll probably already have all the ingredients in your store cupboard. It’s perfect if you suddenly realise (like I did) that you’ve run out of ‘cake to have with a cup of tea at about 3 o’clock’!

Home-made sticky ginger loaf

Sticky ginger loaf
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For the cake
  1. 225g/8oz self-raising flour
  2. 1tsp bicarbonate of soda
  3. 1tsp ground ginger
  4. 1tsp ground cinnamon
  5. 115g/4oz butter
  6. 115g/4oz demerara sugar
  7. 115g/4oz black treacle
  8. 115g/4oz golden syrup
  9. 250ml/9floz milk
  10. 85g/3oz stem ginger in syrup, finely chopped
  11. 1 egg
For the icing
  1. 80g/3oz icing sugar, sieved
  2. 2tbs stem ginger syrup
  3. 10g/⅓oz stem ginger, finely chopped
For the cake
  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Grease a 900g/2lb loaf tin
  3. Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
  4. Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
  5. Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
  6. Add the egg and combine before pouring the batter into the tin
  7. Bake for 50-60 minutes or until an inserted skewer comes away clean
  8. Allow to cool completely before turning out onto a wire cooling rack
For the icing
  1. Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
  2. Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)
Adapted from Flora
Adapted from Flora
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon & poppy seed loaf

Thursday, May 7th, 2015

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lemon & poppy seed loaf | H is for Home

Whenever I ask Justin what kind of cake he fancies, his reply always starts with the word ‘lemon’.

lemon & poppy seed loaf ingredients | H is for Home

Lemon isn’t my own personal favourite, but I decided to grant his wish today.

sugar and butter mixture | H is for Home

I’ve made him lemon drizzle cake, lemon curd tarts, lemon marmalade bars, lemon & polenta berry squares, lemon refrigerator cookies…

sifting lemon & poppy seed loaf dry mix | H is for Home

So something new – lemon & poppy seed loaf.

lemon & poppy seed loaf dry mix | H is for Home

It has the sharpness of citrus combined with a slightly earthy tone provided by the poppy seeds.

lemon zest & juice | H is for Home

The cake batter is quick and easy to make.

lemon & poppy seed loaf mixing | H is for Home

I folded whisked egg whites into the batter so the texture wasn’t too dense and heavy.

folding in egg whites to lemon & poppy seed loaf mix | H is for Home

The resulting loaf is substantial, but also light and open textured.

uncooked lemon & poppy seed loaf mixture in tin | H is for Home

It’s topped with a lemon glaze and a zingy, crunchy sugar topping…

glazing a lemon & poppy seed loaf | H is for Home

…another request from the lemon-meister!

close up of sliced lemon & poppy seed loaf | H is for Home

It’s one of those perfect afternoon cakes to complement a nice cuppa… and his Lordship is very happy! :-)

Lemon & poppy seed loaf
Serves 8
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For the loaf
  1. 115g/4oz butter, softened
  2. 225g/8oz caster sugar
  3. 3 eggs, separated
  4. 185g/6⅔oz plain flour
  5. ½tsp baking powder
  6. ½tsp bicarbonate of soda
  7. pinch salt
  8. 1tbs poppy seeds
  9. 85g/3fl oz buttermilk
  10. juice of 1 lemon
  11. zest of 2 lemons
For the glaze
  1. 1½tbs icing sugar
  2. juice of half a lemon
  3. ½tbs granulated sugar
  4. pinch of lemon zest
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Grease a 900g/2lb loaf tin
For the loaf
  1. In a large mixing bowl, cream the butter & caster sugar until light & fluffy
  2. Mix in the egg yolks
  3. In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
  4. Mix in the poppy seeds
  5. In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
  6. Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
  7. Whisk the egg whites into stiff peaks before folding into the mixture
  8. Spoon the mixture into the greased loaf tin and bake on the lowest shelf for 40-50 minutes or until an inserted skewer comes away clean.. If the top of the loaf begins to get too brown, cover with tin foil
  9. Whilst the cake is cooking, make the glaze.
  10. Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
  11. In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
  12. Once cooked, remove the cake from the oven and allow to cool in the tin
  13. Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
  14. Once completely cool, remove the cake from the tin a place on a cake plate
  15. Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
  16. It's now ready to serve!
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Coconut brownies

Thursday, April 23rd, 2015

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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
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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: Triple Chocolate Cheesecake

Thursday, February 19th, 2015

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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
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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: Jam Roly Poly

Thursday, January 29th, 2015

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Bowl of jam roly poly and custard | @hisforhome

We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly?

Jam roly poly ingredients

I have to confess that I needed two attempts to perfect this week’s bake.

Jam roly poly pastry mixture in food processor

Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!

Rolling out jam roly poly pastry mixture

I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!

Adding jam to the rolled out roly poly pastry

 The ingredients were blended gently, then rolled not too tight… with plenty of filling.

Rolling up jam roly poly

Sugar was sprinkled over the surface (another omission in the earlier version).

Rolled up jam roly poly with top brushed with milk and sprinkled with granulated sugar

And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.

Freshly baked jam roly poly

After allowing to cool slightly, it was devoured – with lashings of custard of course!

Bowl of jam roly poly and custard | @hisforhome

And the official verdict from the chief taster? “Superb – I could eat that all over again!”

Jam roly poly
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 300g/10½oz self raising flour
  2. 75g/2½oz (vegetarian) suet
  3. pinch of salt
  4. 180ml/6fl oz cold water
  5. 4 tbs fruit jam or jelly (raspberry, strawberry etc. I used a jar own my home made blackberry jelly)
Instructions
  1. Pre-heat the oven to 180ºC/350ºF/Gas mark 4
  2. In a large bowl or food processor mix the flour, suet and salt
  3. Add the cold water and combine to form a stiff dough
  4. Dust a work surface with flour and roll out the dough into a rectangle
  5. Liberally spread the jam leaving a 1cm gap along each edge
  6. Roll up along the short side and brush the long edge (and ends if desired) with milk to seal
  7. Grease a large baking tray and put the roly poly on it, putting the join at the the bottom
  8. Brush the top with milk and sprinkle with a little granulated sugar
  9. Bake in the oven for 30 minutes
  10. Allow to cool slightly on a wire rack before serving with custard
H is for Home Harbinger http://hisforhomeblog.com/
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