ALL · Cakes and Biscuits · Desserts

Chocolate & Walnut Cake

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OMG, this was so yummy! We had a soup ‘n’ pudding kinda day and this is what I decided to try.

Serves about 8

110g plain flour

2 tbsp cocoa powder

110g golden caster sugar

50ml olive oil

50ml walnut oil

55g dark chocolate, chopped

55g chopped walnuts

2 large eggs

1 1/2 tsp baking powder

1 tsp vanilla extract

pinch of salt

100g melted chocolate for topping

30g chopped walnuts for topping

 

  1. Preheat oven to fan 170 deg. Grease a baking tin (approx 12″)
  2. Blitz the walnuts until fine. Transfer to a bowl and add in the sift flour, cocoa powder, baking powder and salt then mix.
  3. Add in the caster sugar, oils, chopped chocolate, eggs and vanilla extract and mix until well blended.
  4. Spoon the batter mix into the baking tin and bake for approx 25 minutes.
  5. Remove and cool on a wire rack.
  6. Melt the chocolate in a microwave and spoon on top of the cake, crumble the remaining walnuts on top. Serve. Yummy!

 

ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes · One Pot Wonders

10 minute pineapple cake

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Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.

 

Makes a 12″ cake

150 g Caster Sugar
225g Self Raising Flour
100ml milk
110g butter softened
2 eggs
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.

 

ALL · Cakes and Biscuits · Desserts · One Pot Wonders · Snacks and nibbles

Mini Christmas No Bake Puddings

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These are perfect for a little bite size treat at Christmas and they look the part too. I first saw this recipe from Madaboutmacarons and just had to try.

I added a little orange liquor for a different flavour and they were delicious. (optional)

 

Makes about 12

50g raisins
40g dried apricots, finely chopped
40g dates, finely chopped
5 tbsps orange juice (or 2 tbsp orange liquor and 3 tbsp orange juice)
60g desiccated/shredded coconut
60g caster sugar
40g Scottish oats
40g candied orange peel, finely chopped
2 tbsp unsweetened cocoa powder

50g coconut oil – melted if solid

2 tsp Christmas Spice – See below for recipe mix.

(Spice Mix:- 2tbsp ground cinnamon, 2 tbsp ground ginger, 2 tbsp ground all spice, 1 tbsp nutmeg, 1/2 tbsp ground cloves, pinch black pepper) This can be stored in an airtight container.

50g White Chocolate – melted.

 

  1. Put all dried ingredients into a large mixing bowl, then add in the coconut oil and orange juice and mix to combine.
  2. Taking small amounts roll into a ball and place on greaseproof paper on a baking tray and refrigerate.
  3. Melt 50g of white chocolate in a microwave for about 1.5 mins and drizzle over the puddings. To decorate add a cranberry and edible holly decorations. (or you can cut some icing or marzipan for this)

Yummy!

ALL · Cakes and Biscuits · Desserts

Black Forest Brownies

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These were lovely, it was a recipe I was testing, now I’m not much of a chocolate or brownie fan but I have to say I did have more than 1…..lol!

 

Makes 18

375g cubed unsalted butter

300g Dark Chocolate, I used 70%

375g Caster Sugar

75g cocoa powder

6 large eggs

100 g plain flour

200g cherries in kirsch, drained, chopped

Cherry Syrup from jar (8-10 tbsps)

Icing sugar to decorate and finish

 

  1. Preheat oven to fan 160 deg. Line a baking tin with baking sheet and grease. Approx 33 x 23 x 2cm tin
  2. In a large pan, melt the butter and chocolate over a low heat, stirring occasionally, until smooth. Remove from the heat and leave to cool for 2 minutes. If you have Induction hob, put on at level 1.                                                                                           20180824_103257
  3. Beat the eggs and sugar together until pale.                                                             20180824_103305
  4. Slowly pour the melted butter & chocolate into the egg mixture, stiring all the time.   20180824_111918
  5. Fold in the flour & cocoa, then add the cherries and 5 tbsps of the cherry syrup.
  6. Pour the mixture into your baking tin and bake for about 35 minutes or until you get a light wobble in the middle.                                                                           20180824_113042 20180824_120812
  7. Remove from oven and drizzle remaining syrup over the brownie and allow to cool for 10 minutes. Then place in a freezer for 1/2 hour to allow to set.
  8. Slice up into squares and sprinkle with icing sugar to finish, then just devour! Yummy!

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ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Doughnuts!

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O.M.G! What can I say…..super tasty and fluffy!

I attended a Doughnut Master class recently and thoroughly enjoyed it, so this weekend was the time to put my new found skills to the test and it was a success. I was so pleased with myself, although I am a perfectionist so I’ll give these 9/10, always room for improvement…..lol!

The flavour ideas going through my head just now are buzzing, so look forward to experimenting in the future.

 

Makes 18

For the Doughnuts:-

500g Strong White Flour

60g Caster Sugar (plus 60g for finish)

10g dried yeast

10g salt

4 Whole eggs

180g cold water

125g unsalted butter

 

  1. Add all the dry ingredients to a mixer the add the eggs and water. Mix on low setting for 30 seconds then on high for 5-7 minutes until the dough comes together.
  2. Let the dough rest for a minute, then cut up the butter into cubes and add to the dough. Mix on high for about 5 minutes.
  3. Once mixed transfer the dough to a large bowl and allow to rise/prove until double in size. If you have a setting on your oven great, if not cover with cling film and leave in a warm place.
  4. Once doubled, knock the dough back and allow to rise again in the fridge for a couple of hourse, ideally overnight though. (doing this in the fridge gives a stronger flavour)
  5. Remove dough from fridge, knock back and roll into 55g balls then cover with flour. Lay onto a baking tray, making sure you cover the tray generously with flour or the balls will stick. Allow space in between for them to double in size. Prove the balls until doubled in size.
  6. Preheat some rapessed oil in a pan to between 175-180 deg. Gently place the balls in the oil and fry for about 2 minutes each side. Remove, allow to cool slighty and roll in the sugar. Set aside.

 

For the Creme de patisserie:-

6 egg yolks

80g strong bread flour or plain

125g caster sugar

 

  1. Whisk together egg yolks in a bowl then add in flour & sugar, whisk together
  2. Gently heat 500ml milk – do not boil. Warm enough to touch. (60-70deg)
  3. Slowly add the milk to the egg mixture, ensuring you whisk at all times to prevent curdling.
  4. Then add mixture back to the pan and whisk continually on a medium heat until the mixture thickens up (this will take about 10 minutes)                           20180818_120844
  5. Remove from heat and put into a dish, cover with cling film ensuring film is touching crem pat. This is to prevent a hard crust forming. Allow to cool then chill in fridge for around 2 hours.
  6. Remove and add in your choosen flavours. I used Lemon Curd in 1 and Nutella in the other. Transfer crem pat mixture into a piping bag.                                      20180818_154110
  7. Take the doughnuts and gently push your finger into the side where it is white making space for the filling. Gently push the piping bag in a fill.                                 20180818_154346
  8. Nothing else to do then get the kettle on and devour! Oh so Yummy!

 

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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes

Lemon Poppy Seed Cake

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We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.

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Serves 10-12

250g unsalted butter at room temperature

250g Golden caster sugar + 4 tbsp for syrup

4 large eggs

4 lemons

275g self raising flour

1 tsp baking powder

150ml milk

50g poppy seeds

 

  1. Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.                                                  20180617_114236
  3. Grate in the zest of 2 lemons then squeeze in the juice and combine.
  4. Sift in the flour and baking powder and fold gently until combined.
  5. Add in the milk and poppy seeds and mix through.
  6. Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
  7. Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
  8. Meanwhile, slice very finely the other 2 lemons.
  9. Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
  10. Spoon the syrup over the top of the cake and serve.

 

 

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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes

Chocolate & Banana Marble Bread

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Having loads of bananas left, I decided on my favourite Banana Bread Recipe .  This time I tried my Automatic settings on my oven, and it baked perfectly. I do love new technology.

These Automatic Recipes  are a full proof way of cooking if your not sure, I love them and I’ve learned to experiment with recipes I might not have done before.