I am always trying to improve my recipes and my icing for my Empire Biscuits just wasn’t right, so I decided it needed to be a bit harder and went for Royal Icing. Turned out this is much better as it goes hard pretty quick. Good if you want to decorate them.
Makes enough for a 20cm Cake or 12 biscuits.
400g Icing Sugar
2 egg whites
1/2 tsp water
- Using a whisk, bring the egg whites to a frothy consistency
- A little at a time spoon in the icing sugar (& yes it WILL go everywhere, this was my kitchen worktop after….lol)
- Add the little water and whisk until you get stiff peaks.
- Now you are ready to use. At this point you can use food colouring and colour to decorate your biscuits of cake.
I made some Scottish Empire Biscuits using my trusty Recipe.
Oh Yum, I love Pistachios and had some in my cupboards to use up, so I though I would give this little delight a go and I wasn’t disappointed.
For the Crust
100g Plain flour
35g Cocoa Powder
70g Chopped Pistachio’s
1/4 tsp salt
70g unsalted butter, room temperature
35g Demerara Sugar
1/2 tsp vanilla extract
For the Pistachio Paste
35g Demerara Sugar
1/4 tsp salt
1 tbsp olive oil
For the Filling
150g Milk Chocolate
1 egg beaten
Pistachio’s chopped to garnish
- Grease a 9″ Fluted Tart tin with removal bottom.
- Whisk together flour, cocoa powder, chopped pistachios, and 1/4 teaspoon salt. Beat butter on medium speed until fluffy. Add sugar, and beat until pale. Add vanilla, then flour mixture, beat until just combined and dough holds together when pressed between 2 fingers. Press dough into a disk, and wrap in plastic. Refrigerate for 15 – 30 mins.
- Roll out dough to an 11-inch round, 1/4 inch thick on a lightly floured surface. Press dough into bottom and up sides of tart pan. Trim excess dough flush with edges of pan using a knife. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, preheat oven to 150 deg C.
- Bake until firm, about 30 minutes. Let cool completely.
- Make the pistachio paste: Pulse pistachios, sugar, and 1/4 teaspoon salt in a food processor until mixture begins to clump together. Add oil, and pulse until smooth and paste like. Spread evenly into bottom of cooled tart shell, pressing firmly with back of a spoon until flat and smooth.
- Make the filling: Place chocolate in a heatproof bowl. Heat cream and milk in a saucepan over medium heat until almost boiling, pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let cool for 10 minutes. Stir in egg until combined. Pour in filling to tart shell. Bake until just set, 30 to 35 minutes. Let cool. Garnish with finely chopped pistachios.
Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.
Makes 8 servings (or 6 big ones…lol)
100g chopped hazelnuts
140g self raising flour
175g butter cut into small chunks
70g Caster sugar
80g dark brown sugar (10g from sprinkling)
2 large eggs
4 small pears – peeled, cored and diced
50g dark chocolate, chopped into small pieces
- Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
- Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs
- Add the sugar, eggs and mix
- Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
- Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
- Cool in the tin then transfer to a wire rack.
- Serve with some lovely whipped cream or ice cream.
I had some pumpkin left after making my pumpkin soup recipe tonight so I decided to give pumpkin cupcakes a go. Yummy!
160g Plain Flour
1 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon bicarbonate of soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
250g grated pumpkin
100g Light Brown sugar
60g caster sugar
75ml olive oil
2 large eggs
For the buttercream icing:
75g of softened butter
250g icing sugar
2 tablespoons milk
1 tsp vanilla essence
Orange food colouring
- Preheat oven to 190 deg and line a muffin tin with cupcake cases.
- Combine the flour, allspice, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl
- Whisk together the grated pumpkin, sugar, olive oil and eggs in another bowl
- Pour the whisked mixture over the dry ingredients and stir using a spatula, until fully mixed
- Dollop a spoonful of batter evenly into each baking cup in the cupcake tray until the batter runs out. Place the tray into the hot oven and bake for 18 minutes, remove and allow to cool.
- Meanwhile make the buttercream, add the butter to a bowl and beat with an electric mixer until light and peaky
- Sieve the icing sugar to remove any lumps, then add a little at a time to the butter while whisking continually, until all the icing sugar has been added. If the mixture begins to become too thick, add the milk a teaspoon at a time to loosen it up until the desired texture has been reached, add in the vanilla essence and food colouring and mix until combined.
- Decant the buttercream into a piping bag and pipe into the cupcakes once cooled.
I used my original swiss roll recipe for this and just changed the colours and filling.
For the orange and black one I piped circles onto the baking sheet like a chequered board and then dragged a toothpick through the two colours to create the pattern.
The other was just strips of colours.
The chocolate orange filling was chocolate Whipped Cream frosting with orange juice & zest through.
120g whipping cream
100g powdered sugar
75 g cocoa powder
1 tsp vanilla essence
1 orange zested and juiced.
They do create a lovely bright addition to your halloween table.
Oh yummy! We fancied a wee coffee n cake afternoon since we were having a lazy one. I recently visited the Coffee Festival in Edinburgh and discovered loads of amazing coffee roasters and new flavours, one of them was a new Cold Brew infused with CBD made by Hamilton Street Cold Brew, if you want to feel motivated, uplifting but with a little bit of calm in your day then you have to try this. I also picked up some amazing Chocolate by chocolate tree in Edinburgh, Artisan chocolates and organic chocolate are just some of their creations.
Makes 6 Servings
For Cake mix:-
110g unsalted butter, softened
110g self raising flour
110g Caster Sugar
50ml CBD Cold brew (if not using add milk)
50g Cocoa powder
2 tbsp boiling water
For the whipped cream filling:-
100ml whipping cream
50g Icing Sugar
1 tbsp cocoa powder
1 tsp vanilla essence
For the drizzle:-
1/2 bar of Salted Caramel Chocolate – melted
- Pre heat oven to 170 deg and grease a cake tin (I used a mini finger loaf tin)
- In a bowl combine, butter, flour, sugar, eggs, cocoa powder, cold brew and water and mix until combined together. Divide into cake tin and bake for about 20 minutes.
- Meanwhile in a separate bowl beat all the whipped cream ingredients together with an electric mixer on high speed until stiff. (Tip: Chill your bowl in the fridge before hand)
- Remove cakes from oven and allow to cool on a wire rack, once cooled slice in half and spread on the whipped cream mixture.
- Melt chocolate on lowest setting on Induction hob (or over boiling water in a bowl), and drizzle as much as you like over the cakes. Allow chocolate to harden before serving.
Oh yummy! I fancied something a little naughty with my coffee this weekend so thought I’d try out my new Bundt cake tin. It was supposed to be marbled, however, I think I put to much chocolate into the mixture and swirled it too many times…….lol! The flavour was fantastic though.
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Kugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularised in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity.
Ingredients for 1 Bundt tin
180g softened butter
225g caster sugar
3/4 tsp almond extract
2 tsp baking powder
180 g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
3 tbsp cocoa powder with 3 tbsp water – mix to a paste
100g dark chocolate chips
Icing sugar to decorate
- Pre heat your oven to 180 deg or if you have a cake setting, set to Marble Cake setting. Brush the Cake tin with melted butter, ensure it is thoroughly covered.
- Cream the butter and sugar together until fluffy, stir in the almond extract.
- Mix together the flour, baking powder and ground almonds together. Beat in the eggs one at a time to the butter mixture with 2 tbsp of the flour mixture, repeat until all eggs have been added then fold in the remaining flour mix.
- Stir in the milk and mix, then spoon 1/2 of the batter into a separate bowl and mix in the cocoa paste into 1 and the chocolate chips into the other.
- Add spoonfuls of each batter alternately to the cake tin and drag a handle of a spoon through the mixture to create the marble effect, do not over do this.
- Bake in the oven for about 40-50 minutes until a knife comes out clean
- Let it cool for about 10 minutes in the tin before turning out. Once cooled, sprinkle with icing sugar and serve. Yummy!