Tag Archives: cake

Black Velvet Baby Cakes

Never one to miss an opportunity to make cake, today I am presented with St. Patrick’s Day and in celebration made these lovely cakes that are spectacularly easy and fast to whip up as well as being indulgently delicious! They also bring together that wonderful combination of Guinness and Champagne! The dark, rich and quite dense sponge contrasts perfectly with the light, frothy, sweet cream, emulating the famous cocktail perfectly. The serving suggestion is to accompany these cakes with a glass of Champagne, but it’s a tad early for that – they work equally well with a cup of good, strong coffee – indulge and enjoy!

Makes 6

What you need…

6 x dariole moulds, well buttered and bases lined with parchment paper

100g butter, room temperature, cut into chunks

175g light brown soft sugar

1 egg

100g self-raising flour

50g ground almonds

½ teaspoon bicarbonate of soda

5 tablespoons cocoa, plus a little extra for decorating

150ml Guinness

for the cream topping

200ml double cream

25g icing sugar

Splash Champagne

What to do…

Preheat the oven to 180°c /350°f / gas 4.

Chuck the butter, sugar, egg, flour, almonds, bicarbonate, cocoa and Guinness into your food processor and whizz until lump-free. Divide the mixture evenly between the dariole moulds, pop them on a baking tray and stick them in the oven. Bake for 20-25 minutes or until risen and a skewer poked in comes out clean.

Cool for 15 minutes and then remove them from their tins (see tip) and cool completely, keeping them the same way up – no need to invert.

Using a handheld electric whisk, whip the cream together with the icing sugar and Champagne until nice and thick and simply dollop on top of your cakes. Serve your fabulous black velvet baby cakes with a glass or two of Champagne – what could be nicer?! Thank you St. Patrick!

Tip…

No matter how thoroughly I butter dariole moulds, I have historically had a bit of a stress getting things out of them until John introduced me to this method. Rather that slipping a smooth knife down the sides of the cake to loosen it from the tin, simply tap the tin sharply and all the way around with the handle of a metal knife – they come out beautifully then – have used this method with panna cottas, ice cream and mousses as well as cake – thank you darling!

The story behind Black Velvet…

Amazing what you can find on Google: “This famous drink was invented in 1861 at Brook’s Club in London. Prince Albert had died, everyone was in mourning. The story goes that the steward at the club, overcome with the emotion of the occasion, ordered that even the champagne should be put into mourning and proceeded to mix it with Guinness. The taste was so delicious the Black Velvet quickly became extremely popular.”

Inspired by…

Good Food Magazine (2011)

How easy…

Whiz, bake, whip, enjoy – that’s it!!!!

Revani

Ooooh, this is lovely, especially with a double espresso mid morning! (My exact words were, “Yum, that was naughty and delicious!” Torn out of a magazine, this recipe for Greek Revani is gorgeous! Using semolina creates a denser sponge than normal and the syrup that is absorbed into it makes this delightful treat really moist and moreish. Gentle flavours and fragrances of orange and lemon permeate and, despite its delightfully squidgy density, it’s so light that it’s very easy to simply reach for a second slice. Highly recommended – absolutely delicious! Also, dead easy and really quick to make!

Serves 10

What you need…

1 x 23cm spring form cake tin, lightly buttered and lined with Bake O Glide or parchment paper

5 eggs, separated

100g caster sugar

50g plain flour

100g semolina

¼ teaspoon salt

Zest of 1 orange

50g unsalted butter, melted

50g no-peel marmalade

for the syrup

250g caster sugar

Zest and juice of 1 large lemon

½ vanilla pod, split and seeds scraped out

300ml water

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Chuck your egg yolks and sugar into the food processor and whizz until light and creamy. Whilst still running, tip the flour and semolina into the processor and then the salt, orange zest, melted butter and marmalade. Keep whizzing until smooth.

In a separate bowl, use an electric hand held whisk to whip up the egg whites until they form soft peaks and then gently fold into the cake batter in 3 batches.

Pour the whole lot into your cake tin and pop in the oven for 25 minutes or until golden and a skewer inserted into the cake comes out clean.

Meanwhile, make the syrup. Put all the ingredients, including the vanilla pod into a saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes. Allow to cool a little and then sieve the syrup into a jug. Squish some of the vanilla seeds through the sieve into the strained syrup (this isn’t necessary – it’s more for appearance than taste).

When the cake has cooled for 20 – 30 minutes, transfer it from the tin to a serving plate and then use your skewer to pierce holes all over the cake, poking it right the way through. Gently pour over the syrup, watching as it soaks into the sponge, making it lovely and moist. I didn’t tip all the syrup in all at once but gradually, coming back to the cake every few minutes and pouring a bit more over once the previous amount had been absorbed, until it was all gone.

That’s it – all done, ready to indulge in – absolutely delicious!

Serving suggestion…

On its own is fabulous but if you want to dress it up a little, spoon a dollop of Greek yogurt on the top, sprinkling with slightly crushed pistachios – delightful!

Tip…

As much as Revani is gorgeous and impossible to resist when first cooked, keep it in the fridge and it will ‘gather’ over a couple of days, tasting – dare I say it – even better!

 Inspired by…

Yotam Ottolenghi for Waitrose magazine

 How easy…

Spectacularly and the results far outweigh the effort!

Revani Close up w

Delectable Orange Cake with Cream Cheese Frosting

A lovely cake exuding the zestiness of fresh orange, this gorgeous cake uses rapeseed oil instead of butter as well as almonds in the ‘sponge’ to create a dense, moist cake that keeps for ages or would do if we weren’t tempted to cut just one more slice! Topped with a frosting that is the perfect foil to the luscious cake and decorated with crispy, homemade candied orange peel, this is a sweet revelation!

Serves 8-10

What you need…

1 x 23cm spring form cake tin, lightly buttered

5 large oranges

100ml rapeseed oil

4 large eggs

450g caster sugar

125g self-raising flour

125g ground almonds

2 teaspoons baking powder

150g full fat cream cheese

150g crème fraiche

25g icing sugar

150ml cold water

What to do…

Preheat oven to 170°c / 325°f / gas 3.

Grate zest of 3 oranges into a large mixing bowl. Set aside.

Cut out the remaining flesh from the 3 oranges, chop roughly and chuck into your blender. Whizz, gradually adding the rapeseed oil until it is all thoroughly blended. Set aside.

Add 250g of the caster sugar and your eggs to the orange zest and, using a handheld electric whisk, whisk until the mixture is pale, thick and creamy.

In a separate bowl, stir together the flour, ground almonds and baking powder.

Carefully fold in half the puréed orange mixture into the egg mixture. Then fold in all of the flour mix before folding in the remaining orange purée.

Pour the cake mixture into your cake tin and pop it into the oven to bake for 1 hour or until the cake is golden brown and risen. Check it’s cooked by inserting a clean skewer into the centre: if it comes out clean, it’s done; if not, pop it back in for another 5 minutes and then check again.

Meanwhile, to make the frosting, whisk together the cream cheese, crème fraiche and icing sugar in a bowl and then pop it in the fridge until it’s needed.

For the homemade candied peel: using a vegetable peeler, peel the remaining two oranges and then julienne the zest finely (I forgot to do this last bit so my candied peel was chunky!)

Pour the water into a saucepan and stir in 150g of the remaining caster sugar. Once the sugar has dissolved, stir in the julienned orange peel, then bring the mixture to the boil. Reduce the heat and simmer gently for 10 minutes to reduce the liquid and make a light syrup.

Strain the zest. Don’t chuck the syrup down the sink – it would be great for an orange drizzle cake or popped in the fridge ready for those fruity cocktails that require sugar syrup!

Sprinkle the remaining caster sugar into a shallow bowl, chuck in the zest and toss it about until it’s all coated with glistening, crunchy sugar.

Retrieve your cake from the oven and cool slightly in the tin before releasing from spring form and cooling completely on a wire rack.

When the cake is cold, spread the frosting over the top and then scatter over the candied peel. Simple but absolutely lovely! Indulge in your first slice of delectable orange cake with cream cheese frosting and candied peel and enjoy as your taste buds dance for joy!

Inspired by…

James Martin, Home Comforts

How easy…

Very easy and also very relaxed because the cake is in the oven for an hour, leaving you loads of time to do the frosting and candied peel in a leisurely fashion.

 

 

 

 

Chocolate Amaretti Cake

A scrumptious moist cake that combines the sweetness of chocolate with the texture and bite of Amaretti biscuits and almonds and then delivers a hint of orange, delighting the taste buds! It keeps for days (in the unlikely event that every last divine morsel isn’t devoured in minutes) and is a cinch to make – created this morning in just a few minutes whilst still in PJs! Give it a whirl!

Serves 8 – 12

What you need…

1 x 20cm round spring-form cake tin, lightly buttered and the base lined with parchment paper

150g 70% dark chocolate

50g Amaretti biscuits

100g ground almonds

175g caster sugar

Zest of 1 orange, finely grated

100g room temperature butter, cut into cubes

4 eggs, beaten

Icing sugar for dusting

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Melt the chocolate in a heatproof bowl set in a steamer over simmering water.

Pop the Amaretti biscuits in a zip-lock food bag, seal and then crush the biscuits evenly using a rolling pin.

In a food processor, tip in the biscuits, ground almonds, caster sugar and orange zest and whizz until evenly blended. Add the butter and whizz to blend. Add the eggs gradually, processing the whole time. Then, add the melted chocolate and briefly whizz again until blended.

Tip the mixture into your cake tin and pop your chocolate Amaretti cake mixture into the oven, baking for 35 minutes or until the cake is puffed up and slightly cracked around the edges.

Remove from the oven and leave to sit for 15 minutes before carefully transferring to plate/cake stand. Dust the crisp top with icing sugar and serve, with an espresso, a glass of Disaronno liqueur or just on its own. Divine, but I might have already mentioned that!

 Inspired by…

Rachel Allen

 How easy…

Ever so!

Delicious Lemon Drizzle Cake

I just love this cake! For two reasons: firstly it is spectacularly easy to make and secondly, because it is truly scrumptious! Not naturally a spontaneous baker, I have even taken to quickly whipping up this cake on a whim just when we fancy a little slice of something yummy with our afternoon cuppa (him: tea, me: double espresso). Try it once and it will be on your favourites list.

Serves 8

What you need…

900g/2lb loaf tin, greased and parchment paper-lined

for the cake

3 large eggs

175g self-raising flour

175g caster sugar

175g butter, softened

1½ teaspoons baking powder

Zest of 1½ lemons, finely grated

for crunchy lemon icing

100g granulated sugar

Juice of 1½ lemons

What to do…

Preheat oven to 180c / 350 F / gas 4.

Chuck all the cake ingredients into a food processor and beat together thoroughly.

Tip into the loaf tin and bake in oven for 35 minutes or until golden brown and shrinking away from the sides of the tin slightly.

Pop tin on a cooling rack and leave from 10/15 minutes until the cake is warm rather than hot.

Prick over the top of the cake with a skewer.

Mix together the sugar and lemon juice and pour over the top of the cake whilst it is still in its tin. It will look like there’s loads too much topping – keep the faith and pour the lot in. Walk away.

Come back 10/15 minutes later and the lemon drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist.

When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious lemon drizzle cake – lovely fat slices! At this point, it is beyond delicious – light, reminiscent of being warm with a gentle but gorgeous citrusy tang that simply says, “eat more”. Wonderful!

Inspired by…

Mary Berry

How easy…

Spectacularly!

 

 

 

 

 

365 Chocolate Celebration Cake

I created this cake from a mish-mash of different recipes and having seen an image from The Clandestine Cake Club’s cookbook with Smarties toppling out of the middle of the cake. It caught my imagination! What a great way to celebrate my ‘365 images that make me smile’ project (whereby I spent a year posting a picture captured each and every day that made me happy). I decided that my version would be all chocolate but I wanted a sponge that was light and fluffy, a butter cream that was rich and to finish it off, the opulence that comes with a thick coating of shiny chocolate. This cake, made for the first time here, did not disappoint and I think it is perfect for a celebration.

I’ve used Smarties, but chocolate buttons would work equally well or, if it’s going to be demolished in one day, fresh raspberries would be delightful!

Serves 16+

What you need…

2 x 20cm / 8” cake tins (spring form or loose-bottomed ideally), greased and lined on the bottom with parchment paper.

1 deep cookie cutter (I used a 7cm-wide one but you could use a wider one if you wanted more sweets hidden in the cake).

 340g unsalted butter, room temperature

340g caster sugar

6 eggs

1 dessertspoon vanilla extract

140g milk

225g self-raising flour

85g cocoa powder

2 teaspoons baking powder

Pinch of salt

for the chocolate butter cream and Smarties surprise

 50g dark chocolate (ideally 70% cocoa) broken into pieces

100g unsalted butter, room temperature

200g icing sugar

1 teaspoon vanilla extract

225g Smarties

for the decoration

150g unsalted butter, room temperature

250g dark chocolate, broken into pieces

What to do…

Preheat the oven to 180°c / 350° / gas 4.

Using a food processor, beat together the butter and caster sugar until light and fluffy. Whilst it’s still beating, add in the eggs, one at a time, ensuring that each is thoroughly mixed in before adding the next. Add the vanilla extract and milk and mix in.

In a large mixing bowl, sift in the flour, cocoa powder, baking powder and salt. Mix well. Then, add in the ingredients from the food processor and, using a balloon whisk, fold together all the ingredients until they are thoroughly blended. Divide the chocolate sponge mixture between the two cake tins.

Bake the sponges in the oven for 45 minutes until the cake is firm and an inserted skewer comes out dry.

Allow to cool for 30 minutes in the tins and then turn out onto cooling racks to cool completely.

Meanwhile, make the butter cream, made especially gorgeous by the use of the melted chocolate.

Put your chocolate into a heatproof bowl and then into a steamer over a saucepan of simmering water. Gently melt the chocolate and then set aside until it is cool enough to touch.

In a separate bowl, sieve in the icing sugar and then beat together with the butter. Add the vanilla essence and then tip in the warm chocolate. Mix together using a small balloon whisk to ensure it is evenly and thoroughly blended. Set aside until you are ready to assemble the cake.

Take your cookie cutter and cut a hole in the centre of each sponge, making sure the hole is in the same place in each sponge so that they will line up once assembled. From each cutout of sponge, slice a 1cm piece across, inserting one back into the bottom sponge.

Spread the butter cream evenly across the bottom sponge. Pop on the top sponge. Using a small spatula or palette knife spread more butter cream across the ‘join’ of the two sponges (so that the edge of the cake will look neat once the chocolate decoration is poured over).

Tip the Smarties into the hole in the middle of the cake and then pop the remaining 1cm deep sponge circle on the top, thus recreating a complete top sponge.

For the decoration, put the remaining broken chocolate in a heatproof bowl in a steamer over simmering water and gently melt. Once melted, mix in the butter. Drizzle over the cake until the top and the sides are covered evenly. Allow to set.

Serve to thrilled gasps as you cut into it when the Smarties tumble out and murmurs of appreciation when they eat it!

Tips…

There will be some melted chocolate left over – dip in some strawberries – great with an espresso after the main event!

Before I drizzle over the melted chocolate, I take a double piece of parchment paper with a circle cut out of the middle which is the same size as the sponges and pop it over the sponges so it is resting on the cake stand, effectively acting as a bib! When I’d finished drizzling (and making a considerable mess) I waited for the chocolate to set and then cut the parchment bib away revealing a spotless cake stand – marvellous!

How easy…

The 365 Chocolate Celebration Cake is very easy but it takes lots of time, mainly because you have to wait for the sponges to cool. If you’re in for the day and can potter about doing other things in between each stage of the cooking and assembly, perfect!

 

 

Lemon Polenta Cake with Rosemary Syrup

My absolute favourite dessert: the sponge is soaked in sweet rosemary syrup – a perfect foil to the summer raspberries piled up in the middle and the clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

Serves 10-12

What you need…

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoon plain yogurt

5 tablespoon rapeseed oil plus extra for greasing

Grated rind of two lemons

2 tablespoon lemon juice

2 eggs, plus 2 egg whites

600g caster sugar

400ml water

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t overmix.

Pour the mixture into a 1.2 litre/2-pint lightly oiled ring cake tin. Bake for 40-45 minutes until a thin skewer inserted into the centre comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly, sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve your lemon polenta cake with rosemary syrup with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!

Dark Chocolate, Ginger and Orange Cake

This dark, unbelievably rich cake feels like a sin to eat – it’s just sooooo naughty. The other joy of it is that it is very easy to make, so spectacular from every aspect really.

Serves 12

What you need…

200g butter, softened

A little plain flour

175g soft dark brown sugar

Zest and juice of 1 orange

3 large eggs

200g self-raising flour

25g cocoa powder

1 tsp ground ginger

25g dark chocolate, grated

for the syrup

50g golden caster sugar

Juice of 1 orange

50ml water

for the decoration

75g butter

125g dark chocolate, chopped

1 tsp ground ginger

25g white chocolate

What to do…

Preheat oven to 180c / 350f / gas 4. Grease a 20cm ring tin and dust it with the plain flour.

Using a food processor or electric mixer, whisk the butter, sugar and orange zest in large bowl until the mixture is soft, creamy and lighter in colour.

Mix in the eggs, one at a time, then add in the self-raising flour, cocoa, ginger, dark chocolate and orange juice. Mix everything together until smooth. Spoon into the tin and bake for 30-40 minutes, until the top of the cake springs back when lightly pressed.

Meanwhile, make the syrup. Put the sugar into a pan with the orange juice and 50ml cold water. Bring to the boil and simmer for 4-5 minutes, until syrupy.

With a skewer or cocktail stick, pierce the cake all over the top, then pour over the syrup. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

To decorate, melt the chopped chocolate in a heat-proof bowl in a steamer over a saucepan of simmering water;  then mix in the butter until dissolved. Mix in the ground ginger.

Drizzle over the cake and allow to set for 10 minutes. Melt the white chocolate, also in a steamer over boiling water, then drizzle over the dark chocolate and leave to set. Your dark chocolate, ginger and orange cake is ready to take it’s place at the centre of the table!

Serve this wonderfully rich cake with a spoonful of double cream. If you’d rather a lighter, dairy-free alternative, mix together some soya natural yogurt with runny honey and a wee dram of Limoncello. Lurvvelly!!!

Inspired by…

Harrods Magazine – yes, seriously!

How easy…

Dead easy to make this spectacular cake that wouldn’t look out of place at a celebration

 

 

Apple and Almond Cake with Cinnamon and Nutmeg

A lovely, moist cake with a layer of apple running through the middle, this cake simply exudes Autumn for me and the combination of the apple with the cinnamon and nutmeg is made in heaven!

Serves 12

What you need…

3 Granny Smith apples

6 large eggs

335g dark soft brown sugar

335g butter

340g self-raising flour

55g ground almonds

1½ tsp ground cinnamon

½ tsp ground nutmeg

2 tablespoons good-quality apple sauce

for the decoration

2 tablespoons flaked almonds

Icing sugar

Ground cinnamon

What to do…

Grease a 10in/25cm round cake tin (with a removable bottom for easy cake extraction) and preheat oven to 180°c / 350°f / gas 4.

Put the eggs, sugar and butter into a food processor/electric mixer and mix thoroughly.

Add the flour, ground almonds, cinnamon, nutmeg and apple sauce, mixing together until lump-free.

Peel, core and thinly slice the apples.

Arrange one third of the sliced apples around the bottom of the tin – fanned and slightly overlapping. Pour half the batter on top and then arrange a second third of the apples. Pour over the remaining batter and then arrange the rest of the apples. Scatter over a handful of flaked almonds.

Bake for 60 – 75 minutes or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes and then ease out onto a cooling rack to cool completely. Mix together the icing sugar and cinnamon in an icing sugar shaker and dust over the top of the cake with the remaining flaked almonds. Your yummy, gorgeous apple and almond cake with cinnamon and nutmeg is now ready to be indulged: kettle on, comfy chair, some relaxing music and a slice of delicious cake: a little indulgence goes a long way!

Where from…

Chinskitchen.co.uk, published in The Daily Telegraph

How easy…

Dead easy. Process and let it cook itself!