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Strawberry Shortcake Trifle

May 24, 2012 by Leave a Comment

This dessert idea includes a recipe for shortcake; if you want to try the cheats method, replace this with a shop bought Madeira or butter cake.

Cake
6 large eggs, at room temperature
2 tbsp milk, at room temperature
1 1/3 cups unrefined caster sugar
2 cups plain flour
2 tsp baking powder
¼ tsp fine sea salt
8 oz unsalted butter, just melted, then allow to cool a little
Fruit topping
3 lbs ripe strawberries – rinse, hull, slice
1 cup unrefined icing sugar, sifted (or amount to taste – I like the fruit tart, so use less)
4 fl oz Grand Marnier
1½ tsp finely grated orange zest
Cream
2½ cups double or whipping cream – well chilled
4 tbsp icing sugar, sifted
1 vanilla pod, seeds only (or vanilla bean paste)
Decoration
Dark or milk chocolate curls or Cadbury´s flake bar crushed

Preheat the oven to 180ºC, 355ºF, gas mark 4.
Lightly butter a 9 inch by 13 inch cake tin

Cream is easier to whip when chilled – put the bowl and whisk or beaters into the freezer for about 60 minutes, ensure the cream is well chilled.

Cake – put the eggs and milk into a large bowl and beat with an electric mixer until frothy, add the sugar and continue to beat at high speed until the mixture is quite thick and pale yellow, about 8 to 10 minutes. Sift together the flour, baking powder and salt in a medium bowl, fold into the batter, gently stir in the melted butter, transfer the to the prepared tin and bake in the centre for 30 minutes, or well until risen and golden brown. Remove from the oven and let cool on a wire rack

Fruit topping – put the strawberries, sugar, orange liqueur and zest into a large bowl, toss to combine, allow to stand at room temperature for 15 minutes, stir until the sugar dissolves. Cover and chill in the fridge.

Cream – put the cream, icing sugar and vanilla seeds in a large bowl, beat with an electric mixer until soft peaks form, the seeds should be evenly distributed.

Assemble – cut the cake into cubes and place into a mixing bowl, drizzle half of the liqueur over the top and toss, then drizzle over the remainder and toss again. Put half into the trifle dish, top with half of the fruit including juices, add the remainder of the cake cubes, followed by the remaining strawberries. Cover bowl with clingfilm, chill in the fridge for a minimum of one hour.

When ready to serve, top with the cream and decorate with chocolate curls or crushed Cadbury´s flake bar.

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Iced Lemon Cake

March 22, 2012 by Leave a Comment

This is a dairy free and simple sponge cake made with fresh lemons and topped with lemon icing. When whisking to egg whites, ensure the bowl and whisk or beaters are clean, dry and free of any grease, it is best to use a metal or glass bowl.

8 large fresh egg whites – 125 grams golden caster sugar – 1/4 tsp cream of tartar
8 large fresh egg yolks – 125 grams golden caster sugar
120 grams plain white flour
3 grams fine sea salt
2 large lemons, finely zested – preferably unwaxed
Lemon Icing
Juice from the 2 lemons
55 grams unrefined icing sugar, sifted

  1. Preheat oven to 180ºC, 355ºF, Gas mark 4.
  2. Butter two 20 cm cake tins, lightly dust with flour, tipping out excess.
  3. Put the egg whites into a mixing bowl, whisk until frothy, sift in the cream of tartar, beat until soft peaks form then gradually add the sugar while whisking until stiff and glossy.
  4. Whisk the yolks and sugar in a separate bowl until pale and increased in volume – the whisk should leave a trail when removed.
  5. Sift in the flour, add the zest and mix until fully incorporated.
  6. Mix in one quarter of the egg whites, fold in remainder.
  7. Divide the mixture between the two cake tins and bake for 20/25 minutes.
  8. Turn the cakes out on to a wire rack set over a tray, leave to cool for 10 minutes.
  9. Sift the icing sugar into a bowl, add the lemon juice and whisk until blended, drizzle over the warm cake and leave to finish cooling.
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Citrus Drizzle Cake

October 23, 2011 by Leave a Comment

I love citrus cakes of any description, but drizzle cakes have to be the ultimate. Serve with some lightly whipped cream (sweetened if that is what rocks your boat) and flavoured with limoncillo or Grand Marnier, or a little of each. Limoncillo is my favourite tipple of the moment, though I rarely drink alcohol, this is something I simply cannot resist. As with all my recipes, I try to encourage people to do their own thing, so if you prefer a different lemon drizzle, then do that instead. I like the sugar totally dissolved, some don´t! If you improve the recipe, let me know as I would love to try out ideas from other people!

You could replace the juice in the cake with Grand Marnier, perhaps use different types of oranges and substitute lime for lemon.

175 grams self raising flour
Pinch fine sea salt
175 grams unsalted butter, softened at room temperature
175 grams unrefined caster sugar
1 large lemon – finely grated zest and 2 tsp juice
1 large orange – finely grated zest and 2 tsp juice
3 medium sized fresh eggs
Syrup
 125 ml each – freshly squeezed orange and lemon juice
220 grams unrefined caster sugar

1. Preheat the oven to 180ºC, (355ºF, gas mark 4).
2. Grease – with butter – a 900 gram loaf tin (or two 450 gram loaf tins)
3.Sift the flour and salt into a bowl, put to one side.
4. Cream the butter, sugar and zest until pale and fluffy; add the eggs – one at a time with a tablespoon of sifted flour and the citrus juice – beating well between each addition.
5. Sift in remaining flour, fold in.
6. Transfer to the prepared tin/s, using a palette knife smooth out the surface.
7. Bake for approx. 40 to 45 minutes for the large cake, approx. 25 to 30 minutes for the small cakes.
The cakes should be a light golden colour; a cake tester or fine skewer inserted in the centre of the cake should come away clean when the cake is ready.
Syrup
8. Pour the fruit juices into a small saucepan set over a low heat, add the sugar, stir until the sugar dissolves then increase heat to high, bring to the boil, cook – uncovered – for eight minutes or until the syrup thickens a little.
9. Pierce all over the top of the cake with a fine skewer, drizzle over the syrup and leave until cold so the syrup is absorbed, when cold remove from the tin and place onto a serving platter. Decorate with candied zest.
Candied zest *
10. Zest from 2 limes and 2 mandarins, 75 ml cold water, 75 grams granulated sugar
11. Wash the fruit using a soft brush under cold running water; using a zester, remove the zest from the fruits in long strips. Place into a saucepan and cover with cold water, cook over a medium heat, bring up to the simmer then cook for five minutes.
12. Remove from heat, drain and return them to the pan. Add 75 ml of cold water and 75 grams of sugar, bring up to the simmer, reduce temperature to low and continue cooking until translucent and the water becomes syrupy and thickens. 13. Continue cooking for ten minutes then remove from the heat, (carefully) take the zest from the pan and place over a wire rack, separating the strips as you work. Leave to cool and dry. Optional – dust in fine sugar.

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Sticky Orange Ginger Cake

October 2, 2011 by Leave a Comment

Early October, Halloween and bonfire night are just around the corner. So I decided, in my wisdom, to post a few recipes on the site over the coming weeks, some traditional, others not traditional at all.

On a personal note – you do not need to have children present to enjoy a Halloween party or have (attend) a bonfire with the fireworks and fun. Adults can have fun too! There is a child in us all just wanting to get out and play!

225 grams unsalted butter, room temperature
225 grams light muscovado or soft brown sugar
250 grams Lyle’s golden syrup
200 grams Lyle’s black treacle
250 grams wholemeal self raising flour, sifted
200 grams white self raising flour, sifted
4 tsp ground ginger
Finely grated zest from 1 large orange
2 tbsp finely chopped preserved ginger
2 large fresh eggs, beaten
275 ml whole milk
25 ml freshly squeezed orange juice

1. Butter and line and 23 cm deep square cake tin with greaseproof paper
2. Preheat the oven to 160ºC, (320ºF, gas mark 3).
3. Put the butter, sugar, syrup, treacle into a saucepan, heat gently until the sugar has dissolved and the butter melted, remove from heat and put to one side to cool a little.
4. Sift the white flour, wholemeal flour (return any bran to the bowl) and ground ginger into a large bowl, stir in the syrup mixture, zest and stem ginger, add the eggs, milk and orange juice then beat until well combined.
5. Transfer to the prepared tin, level the surface and bake for 50 minutes in the centre of a preheated oven or until the cake is risen and a light golden brown. The cake is done when a fine skewer inserted into the centre of the cake comes away clean.
6. Put onto a wire rack and leave for ten minutes, then remove from the tin and leave on the wire rack to cool completely.

Filed Under: Baking, Bonfire Night, Cakes Tagged With: , , ,

Blueberry or Wild Bilberry Shortcake

October 2, 2011 by Leave a Comment

I do like Strawberry Shortcake, the quintessential American Dessert; this is my take on Shortcake with wild bilberries or cultivated blueberries and lime – a match made in Heaven.

Fruit
500 grams fresh bilberries, wild preferably
5 tbsp unrefined caster sugar
1 tsp fresh lime juice
Sponge cake
120 grams cake flour
120 grams unrefined caster sugar
4 large fresh eggs
22 grams unsalted butter, melted
2 tbsp fresh lime juice, plus 1 tbsp water – room temperature
3 tbsp milk, room temperature
1 tsp finely grated lime zest
Lime Syrup Drizzle
140 grams unrefined caster sugar
60 ml fresh Lime Juice
1/2 lime – finely grated zest
Filling
240 ml double cream – well chilled
140 ml freshly squeezed lime juice
48 grams golden caster sugar
2 limes – finely grated zest

  1. Preheat oven to 175ºC, (347ºF, gas mark 4 approx.) place a shelf on the middle rung of the oven
  2. Grease an 18 cm cake tin (with butter), line the base and sides with greaseproof paper (baking parchment), lightly butter the paper
  3. Before beginning, put a whisk and bowl into the freezer for the cream, ensure the cream is well chilled.

Fruit

  1. Place half of the bilberries and all of the sugar into a large saucepan, cook, over a medium heat, until the berries begin to burst – around 5 to 6 minutes.
  2. While still hot, strain through a muslin lined sieve set over a bowl – discard sieve contents.
  3. Leave the juice to cool then mix in remainder of the berries and lime juice.

Sponge Cake

  1. Prepare a saucepan with 2 to 3 inches of barely boiling water and a bowl over the top that does not come into contact with the water
  2. break in the eggs, add the sugar and whisk until the texture thickens and is lukewarm (do not allow the mixture to become too hot)
  3. use a balloon whisk or hand held mixer
  4. remove bowl from the pan, continue whisking until the mixture is thick and ropey
  5. sift in half of the flour, gently fold in with a large metal spoon, sift in the remaining flour and fold in along with the melted butter, lime juice/water and zest
  6. Transfer batter to the cake tin, lightly tap on the work surface to release any air bubbles.
  7. Bake in the centre of the oven for between 25 to 30 minutes – the cake should be a light golden brown and spring back when touched lightly with the little finger.
  8. Allow to cool in the tin for 5 minutes, remove and transfer to a wire rack to cool completely.

Simple Lime Syrup

  1. Gently heat the sugar, lime juice and zest in a small saucepan, stirring until the syrup is clear – about 3 minutes – do not allow the syrup to boil. Prick the warm cake all over with a skewer, drizzle the syrup over the cake, leave until it has all been completely absorbed

Lime Cream

  1. Put the zest, juice and sugar into a small saucepan, place over a gently heat. Stir until the sugar dissolves. Remove from heat, allow to cool for 10 minutes. Put the cream into a bowl and whisk until soft peaks form. Fold in the syrup, a little at a time. Cover with clingfilm and refrigerate until well chilled.

To assemble

  1. Cut the cake into two layers, put the top layer onto a flat plate or cake stand. Spread a third of the cream over the cake, spoon half of the compote evenly over the cream, top with the second cake layer – cut side down. Spread a third cream over the top of the cake and (optional) garnish with a little finely grated zest.
  2. Cover the bowl containing compote with clingfilm, chill until ready to serve.
  3. Serve the cake with remaining bilberry compote and cream.
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Mandarin or Tangelo & Lime Drizzle Cake

September 23, 2011 by Leave a Comment

While the cake itself is made using the traditional creaming method, the tangelos are first blanched in boiling water to remove the bitter taste of their peel – this should be done three times. After cooling they are halved, any pips are removed and discarded, the halves are processed to a pulp in a food processor; this pulp is folded into the creamed butter, sugar and eggs before gently folding in the flour.

420 grams Tangelos – or Mandarin Oranges
125 grams unsalted butter
330 grams natural brown sugar
2 large fresh eggs
190 grams self raising flour
45 grams desiccated coconut
Tangelo Syrup
200 grams unrefined sugar
180 ml Tangelo juice
60 ml cold water
Finely grated zest and juice of 2 limes

To remove the bitter flavour from the peel, blanch the tangelos – put the Tangelos into a saucepan, cover with cold water, bring to the boil then immediately drain. Repeat this stage three times. Allow the fruit to cool completely before proceeding with the recipe.

1. Preheat the oven to 180ºC, 355ºF, gas mark 4.
2. Grease (with butter) and line a 22 cm spring form cake tin with buttered greaseproof paper
3. When the tangelos are cold, cut them in half, remove all the seeds then put all the halved fruit (with the exception of the pips) into a food processor, blend to a smooth pulp.
4. Beat the butter and sugar until light (in colour), fluffy and smooth (in texture), add the eggs (one at a time) beating well between each addition, fold in the tangelo pulp.
5. Sift the flour into the bowl and add the coconut, fold in then transfer to the prepared tin smoothing out the top with a palette knife.
6. Bake for 45 minutes – to test if the cake is ready, insert a fine skewer into the centre, if this comes away clean, then the cake is done.
7. Remove the cake from the oven, leave to cool for 5 minutes in the tin – this is crucial as the cake is fragile.
Syrup
8. Make the syrup immediately after you remove the cake from the oven. Put the sugar, tangelo juice, water and lime juice into a small saucepan, warm – while stirring – until the sugar dissolves, then bring to the boil. Add the zest, reduce the heat, cook (gently) for 5 minutes without stirring, or until reduced by half.
9. Invert the cake onto a wire rack standing on a clean tray with rim and allow to cool then prick the cake with a fine skewer – 4 rows of 3 over the surface.
10. Drizzle the hot syrup evenly over the surface of the warm cake – transfer any syrup on the tray into a jug to serve with the cake which should be served warm.

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Madeline Cup Cakes

September 16, 2011 by Leave a Comment

These are the traditional Madelines made in the area where I grew up. They were baked in Castle Pudding tins, the top cut off when cool, brushed with apricot jam and rolled in coconut. I decided to make it easier and bake them in cup cake liners. An idea for bonfire night celebrations for the kids – young and old.

Cup Cake Mixture
2 large eggs (about 63 grams in the shell) and their weight in:-
- self raising flour
- unrefined caster sugar
- unsalted butter or margarine
Pinch fine salt
1 tsp finely grated orange zest
Fresh orange juice – if necessary
Decoration
4 tbsp Seville orange marmalade or apricot jam
70 grams desiccated coconut
6 natural glacé cherries or Angelica leaves

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Put liners into a 12 hole muffin tray

Prepare by creaming method

  1. sift flour and salt into a bowl, put to one side
  2. cream sugar and butter until pale and fluffy
  3. fold dry ingredients into the butter mixture

To finish

  1. Divide between the cup liners – no more than three quarters full
  2. Bake for between 14 to 16 minutes in the centre of the preheated oven
  3. They should be well risen and springy in the centre (you can test by inserting a fine skewer into the centre, if it comes away clean the cake is ready)
  4. Transfer to a wire rack to cool completely

To decorate

  1. Warm the apricot jam then sieve into a bowl (the jam should be warmed but not hot). Brush the jam over the top of each muffin, dip in the coconut (or sprinkle coconut over the top), top with half a cherry or an Angelica leaf.
Filed Under: Baking, Bonfire Night, Cakes Tagged With: , ,

Family Christmas – Raspberry and Madeira Trifle

August 29, 2011 by Leave a Comment

We made a trifle year after year for Christmas dinner for those of us, like myself, who did not like Christmas pudding. It brings back many memories, happy and otherwise. Right now, after hearing the news of my former husband´s death, I find myself looking back into the past and remembering the happy times we had together with the extended family.

Mum always began preparations for Christmas well in advance, it was the only time she was fairly well organised. She was a wonderful cook, for her time, but organisation was not her forte.

Orange Madeira cake
85 grams unsalted butter, softened at room temperature
85 grams unrefined caster sugar
2 large fresh eggs, lightly beaten
125 grams self raising flour
20 grams cornflour, sifted
2 to 3 tbsp fresh orange juice
Finely grated zest of 1/2 orange
Rich Orange Custard
600 ml double cream
6 large fresh egg yolks
50 grams unrefined caster sugar
1 rounded tbsp cornflour, sifted
Finely pared zest of 2 oranges
Topping
300 ml double cream – chilled
150 ml crème fraîche
Optional – 1 to 2 tbsp unrefined icing sugar, sifted and 1 tbsp Grand Marnier
To finish
200 grams fresh raspberries – reserve 12 for decoration
100 ml Spanish pale cream sherry
70 grams high fruit raspberry jam

  1. Preheat oven to 180ºC, 355ºF, Gas Mark 4
  2. Grease – with butter – a 450 grams loaf tin, line the base with greaseproof paper, butter the paper

Cake

  1. Cream the butter, sugar and zest until pale and fluffy.
  2. Add the eggs, one tablespoon at a time, beating well between each addition – if the mixture begins to curdle add a little flour with each subsequent addition of egg.
  3. Sift in the flour, gently fold in then add sufficient orange juice to bring the mixture to the correct consistency – slowly falls off the spoon when tapped on the rim of the bowl.
  4. Transfer to the prepared tin, level the top with a palette knife.
  5. Bake for 40 to 45 minutes, or until a fine skewer inserted into the centre comes away clean.
  6. Cool in the tin for ten minutes, turn out on to a wire rack and leave to cool completely.

Rich Orange Custard

  1. Place the orange zest and cream into a saucepan over a gentle heat, warm to just below simmering point while stirring constantly with a whisk.
  2. Whisk the egg yolks with the sifted cornflour and sugar in a medium bowl using a wire balloon whisk.
  3. Slowly – in a thin steady stream – add the warm cream to the eggs while whisking continuously.
  4. When all the cream has been added and the mixture is smooth, return to a clean saucepan and place over a gentle heat – continue whisking until the custard thickens, the mixture creamy and smooth.
  5. This should occur when you reach simmering point – pour into a jug or bowl and cover the surface with clingfilm, remove the orange zest and allow to cool.
  6. Remember the custard continues to thicken while it cools.

To assemble the trifle

  1. Cut the cake into 1 cm slices, spread each slice with jam, arrange one or two layers in the bottom of a large glass dish or dice and divide evenly between six tall glasses – you may not need to use all of the Madeira cake but use as much, or as little, as you want in the trifle/s. Drizzle the Sherry (or Madeira if preferred) over the cake and sprinkle the fresh raspberries evenly over the top.
  2. Top with the custard, cover with clingfilm – it should touch the custard – chill in the fridge overnight to allow the flavours to develop.
  3. Alternately – cut the cake into 1 cm dice, place into 6 tall glasses, divide raspberries, custard and sherry into two portions using one portion for each layers. Drizzle with sherry, top with raspberries and custard, repeat the layers once more then cover each glass with clingfilm and chill as above.

To serve

  1. When ready to serve, whisk the cream and crème fraîche until soft peaks form – sweeten with a little sugar and add flavouring if liked – Grand Marnier or a little of the same sherry used in the trifle.
  2. Pipe or spoon the cream over the trifle, decorate with raspberries, cover and chill until ready to serve.
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Chocolate Orange and Glayva Liqueur Sponge Cake

April 27, 2011 by Leave a Comment

I first developed a taste for Glayva whisky liqueur while we lived in Scotland. If you want to know more about this liqueur following this link. IMHO this cake is “yummy”.

Genoese Sponge
185 grams golden caster sugar
140 grams plain cake flour
45 grams Green and Blacks cocoa powder (or other brand of Dutch processed cocoa)
5 large fresh eggs
30 grams unsalted butter, melted
Syrup
Juice and finely grated zest of 1 orange – Seville, blood or mandarin orange
50 grams golden caster sugar
1 tbsp Glayva Whisky Liqueur (or to taste)
Marbled Marmalade Cream
350 ml double cream – chilled
150 grams clear orange marmalade – preferably Seville
1 tbsp Glayva whisky liqueur
Decoration
100 grams Green and Blacks dark or milk cooking chocolate, chopped
20 grams unsalted butter

  1. Place a metal bowl and whisk or beaters into the freezer, ensure the double cream is chilled.
  2. Preheat the oven to 180ºC, 355ºF or gas mark 4.
  3. Lightly grease and line the base of two 22 cm sandwich tins

Sponge

  1. Whisk the eggs and sugar together in a bowl set over a saucepan of barely simmering water until thick and pale – the mixture should be lukewarm and noticeably increased in volume.
  2. Remove from heat and whisk until the mixture cools, then gently fold in the dry ingredients until just combined.
  3. Finally stir in the melted butter and divide the mixture evenly between the tins.
  4. Place onto a baking sheet and place in the centre of the oven, bake for approx. 18 to 20 minutes or until risen and springy to the touch.
  5. Take out of oven, leave to cool for 10 minutes in the tin, meanwhile prepare the syrup.

Syrup

  1. Put the orange juice and sugar into a saucepan, bring to the boil, while stirring to dissolve the sugar, cook for two minutes, remove from hob and stir in the liqueur.
  2. Slowly drizzle the syrup evenly over both sponges, allow the cakes to cool in the tin.

Filling

  1. Warm the marmalade just a little (pass through a sieve, if preferred – stir until smooth then stir in the whisky liqueur, allow to cool a little while whisking the cream.
  2. Put the cream into a large bowl, whisk until soft peaks form then gently fold in the marmalade to create a marbled effect.

Decoration

  1. Place the chocolate and butter into a bowl over a pan of hot water, leave to melt then stir until smooth.

To assemble

  1. When the cakes are completely cool, remove from the tin, sandwich the cakes together with the orange cream, drizzle the melted chocolate – in a zigzag pattern over the top.
  2. Chill in the fridge until ready to serve.
Filed Under: Baking Tagged With:

Welsh Easter Cake

April 20, 2011 by Leave a Comment

A delightful recipe for that special time of year, equally good for Christians.

Cake
175 grams unsalted butter or block margarine, softened
175 grams unrefined (golden) caster sugar
175 grams self raising flour
50 grams ground almonds
25 grams cocoa powder (Dutch processed)
3 large fresh eggs
Filling
300 ml double cream
225 grams dark chocolate – 70% cocoa solids, chopped
Decorate
450 grams plain chocolate 70% cocoa solids, chopped
Cadbury´s mini Easter eggs

Thoroughly grease a 20 cm diameter spring form cake tin.
Preheat oven to 180ºC, 355ºF or gas mark 4.

Cream butter and sugar until pale and fluffy, add the eggs one at a time, beating well after each addition. Sift the flour and cocoa into a bowl, resift over the creamed mixture then add the ground almonds, gently fold in. Transfer to the cake tin, smoothing out the top with a palette knife.

Bake in the centre of the preheated oven for approx. 50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 10 minutes, turn out and place onto a wire rack to cool completely. When completely cool, cut – horizontally – into two layers.

Filling – put the cream, chocolate and butter into a small saucepan, warm over a gentle heat, while stirring frequently until the chocolate and butter melt, stir until combined, then beat for about two minutes using a wooden spoon. Transfer to a bowl, leave until it begins to set.

Sandwich the layers together with the chocolate ganache.

Put the chocolate into a bowl set over a pan of hot water, leave to melt then stir until smooth. Spread out evenly over the cake, using a palette knife. Or drizzle over in a lattice pattern! Decorate with Cadbury´s mini Easter eggs. Put to one side until the chocolate sets.

Filed Under: Baking, Easter Tagged With: ,
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