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
110g butter softened
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.
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.
250g unsalted butter at room temperature
250g Golden caster sugar + 4 tbsp for syrup
4 large eggs
275g self raising flour
1 tsp baking powder
50g poppy seeds
- Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
- Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.
- Grate in the zest of 2 lemons then squeeze in the juice and combine.
- Sift in the flour and baking powder and fold gently until combined.
- Add in the milk and poppy seeds and mix through.
- Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
- Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
- Meanwhile, slice very finely the other 2 lemons.
- 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.
- Spoon the syrup over the top of the cake and serve.
I found this lovely little pot of Tutti Frutti Jam from The Artisan kitchen recently, so nothing better on a bank holiday weekend than to make a Victoria Sponge for afternoon coffee. The Flavours of this jam were absolutely delightful, APPLES, STRAWBERRIES, RASPBERRIES, BLACKCURRANTS, LEMON JUICE and ORANGE OIL………so fruity!
Basic Victoria Sponge:-
200g unsalted butter, softened
200g golden caster sugar
4 medium eggs
200g self raising flour
1 tsp vanilla extract
250ml double cream, whipped
1 vanilla pod
- Preheat oven to 170 deg. Grease 2 cake tins approx 20cm each.
- Cream the butter, sugar and vanilla together in a mixer
- Slowly beat in the eggs, 1 at a time.
- Gently fold in the flour, keeping as much air as possible. Don’t over mix.
- Divide the mixture between the cake tins evenly and bake for about 20 minutes or until a knife comes out clear. Allow to cool.
- Whisk the cream with the vanilla until you get stiff peaks.
- Spread the jam on top of one of the cakes then spread over the cream, sandwich with the other cake and sieve some icing sugar over the top. Serve! Yummy!
I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!
Serves 4 (double quantities for a 20″ size cake)
100g butter at room temperature
25g Cocoa powder
2 tbsp semi skimmed milk
2 medium eggs
90g self raising flour
1 tsp baking powder
1 tsp ground ginger
125 g caster sugar
1 tsp stem ginger
For the topping and filling:-
115g icing sugar
60g butter at room temperature
1 tbsp of stem ginger syrup
1 tsp semi skimmed milk
1 tsp of Stem ginger bits for topping.
- Grease and line 2 cake tins, I used 2 x 5″ springform tins.
- Preheat oven to 160 deg on fan.
- Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
- Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
- Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.
- To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
- Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
- Serve with a lovely cuppa.
I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.
The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth. Perfect with an afternoon cuppa.
Used a 20cm cake tin.
220g icing sugar (leave a little for decoration at end)
90g plain flour
90g Almond flour
Salt to taste
1/2 tsp baking powder
6 egg whites
115 g soft butter
Rind of 1 orange
- Mix all the ingredients together in a mixing bowl
- Preheat the oven to 180 deg, grease a cake tin.
- Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!
On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!
200g Dark Chocolate – Melted (I used 70% cocoa)
170g golden caster sugar
1 tbsp flour
1 tsp vanilla extract
- If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.
- Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
- Separate egg yolks from egg whites
- One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
- Then stir in vanilla, sugar, nuts & flour
- Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.
- Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
- Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!
I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.
Makes 1 cake
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 4 medium eggs
- 200g self-raising flour, plus extra for dusting
- about 6 tbsp raspberry jam
- 250ml double cream, whipped
- icing sugar, for dusting
- One pot of maple syrup and honeyed whiskey
- Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
- Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.