Tag Archives: sponge

Torta alle Arance e Grand Marnier

 

Roughly translated from Italian, this Orange and Grand Marnier Upside Down Cake comprises a lovely light, moist sponge topped with juicy, sweet oranges, a delectable caramel and then a splosh of Grand Marnier – simply wonderful!

Serves 8

What you need…

1 x 20cm flan dish or similar, liberally buttered

210g granulated sugar

4 oranges, peeled and cut into 5mm slices

3 large happy eggs

120g caster sugar

1 teaspoon baking powder

2 tablespoons orange zest, finely grated

125g plain flour, sifted

3 tablespoons Grand Marnier

What to do…

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

Over a moderate heat, make the caramel by tipping the granulated sugar into a non-stick saucepan and adding 3 teaspoons of water. Stir occasionally until the sugar first dissolves and boils gently and starts to darken. (This takes about 10 minutes). Tip the caramel into your flan dish.

Gently arrange the orange slices over the caramel, slightly overlapping. Set aside.

In a large mixing bowl, crack the eggs and use a handheld electric whisk to beat them until they are fluffy and nearly doubled in volume. Tip in the caster sugar and whisk until creamy and thick.

Add the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons. Tip in the flour and use a balloon whisk to gently fold it in until thoroughly incorporated.

Pour the mixture over the orange slices and bake in the oven for 25 minutes or until golden and an inserted skewer comes out clean.

Use a knife to cut around the edge of the sponge and then, armed with oven gloves, place a serving plate on top of the flan case and quickly invert the orange sponge out onto it – quite spectacular!!!

Drizzle over the Grand Marnier and serve at room temperature, perhaps with a dollop of vanilla ice-cream or some double cream that has a little Grand Marnier mixed in.

Tip…

Once you have poured your caramel into the flan dish, fill the saucepan up with water and bring to the boil – this will melt the remaining stuck and rock-hard caramel, which you can then just tip down the sink – saves on all that scrubbing!

Inspired by…

Gino D’Acampo

How easy…

Very easy and rather impressive looking as well as great on the taste buds!

 

 

 

Drunken Hot Toddy Sponge Pudding

These lovely, easy little puddings are elevated to new heights with the introduction of the whisky-based drunken sauce. Perfect for a cold winter’s evening or to conclude a Burns Night Supper.

Serves 4

What you need…

4 x 180ml pudding moulds, liberally buttered

for the sauce

150 golden caster sugar

150ml double cream

150ml whisky

for the sponge puddings

115g salted butter, softened

75g golden caster sugar

40g runny honey

Zest of 1 large lemon

2 eggs, beaten

115g self-raising flour

What to do…

First to the sauce: place the sugar in a large saucepan (copper if you have it) over a high heat. Melt the sugar, swirling the pan rather than stirring the sugar to ensure the sugar caramelises evenly. Once the sugar has turned into a wonderful golden syrup, pour in the cream slowly, stirring it in as you go: the mixture will become volcanic – spitting in a frenzied fashion – don’t be alarmed: just lean back and keep stirring. Then add the whisky and stir until the sauce starts to bubble – simmer for a couple of minutes to cook off the alcohol (otherwise your sauce will blow your head off and be quite bitter if you’ve used cheap whisky!) Set aside.

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

Into your food processor tip the butter and sugar and whizz until pale and fluffy. Add the honey and lemon zest and whizz again until evenly mixed. Whilst still whizzing gradually pour in the eggs, incorporating each bit before adding any more. Tip in the flour and whizz to mix.

Into each pudding mould pour 2 tablespoons of the whisky sauce. Then divide the pudding batter evenly between the four moulds. Pop onto a baking tray and bake for 25 minutes or until an inserted skewer comes out dry.

Invert the little lovelies out into bowls or largish plates so that much sauce can be indulged in! If you fancy being totally indulgent, serve with double cream as well as the whisky sauce. It’s certainly the best hot toddy I’ve ever had!!!

Inspired by…

John Whaite

How Easy…

The sauce requires steady nerves whilst you’re judging when it is sufficiently converted from sugar to syrup and then again when it performs its volcanic eruptions, but actually it’s all quite straight forward.

 

 

‘First Birthday’ Victoria Sandwich

I know: a classic and let’s face it – it’s not difficult! But this was made today as I realised that 7th November marks the first birthday of the official launch of my little foodie blog! 365 days and 195 recipes later…what’s a girl gonna do? Celebrate with cake!!!! Light as can be and quite simply delicious!

Serves 8 (or just 2 of us!)

What you need…

2 x 20cm sandwich tins, lightly buttered and lined with parchment paper/baking liner

225g unsalted butter, cut into chunks and softened

225g caster sugar

4 happy eggs, lightly beaten

225g self raising flour

Icing sugar for dusting

for the filling

4 tablespoons raspberry jam

1 tablespoon caster sugar

200ml double cream

What to do…

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

Tip the butter and caster sugar into your food processor and whizz until the mixture is pale and fluffy – the paler, the better: it means that there’s more air in it and that the cake will be lighter.

Gradually pour in the eggs, whizzing the whole time and making sure that each time you pour a little in, it is fully incorporated before you pour in the next bit.

Tip in the flour and whizz again until evenly mixed together.

Pour the mixture into your two prepared cake tins, trying to get the same amount in each.

Bake in the oven for 25 minutes until lightly golden and an inserted skewer comes out clean.

Cool in their tins for 10 minutes and then turn out onto cooling racks to cool down completely.

Put one sponge, top side down, on your serving plate or cake stand. Use a palette knife to spread the jam generously and evenly across the surface.

Tip the 1 tablespoon of caster sugar into a small mixing bowl with the cream and use an electric handheld whisk to beat the cream into stiff peaks. Either spread or pipe the cream on top of the jam. Gently place the remaining sponge – top side up – on top and then dust with icing sugar.

Cut and serve generous portions with a lovely cup of tea or a glass of fizz, depending on your mood!

victoria-sandwich-2-w_1

Inspired by…

Tradition. Any excuse to make a cake. First birthday for my foodie blog. And Delicious magazine!

How easy…

A really quick, easy cake that can be made in a flash with ingredients that you’re likely to have in the kitchen already.

 

 

Moist Plum and Amaretti Bake

Utterly delicious and dead easy, I cut this traybake up to make lots of bite-sized sponges that are delectably easy to just pop in as I’m passing the cake tin – which is left out permanently. Sweet plums combined with ground almonds provide a gorgeous Autumnal moistness to these sponges and the crumbled amaretti biscuits add a lovely depth of flavour. Ideal with a cup of tea, coffee or just on their own!

Makes loads – it depends how you cut up the traybake – I think I made about 40 poppables! (Forgot to count – sorry!)

What you need…

1 x 30 x 23cm traybake tin, buttered and lined with parchment paper or Bake O Glide

4 large plums, slightly under-ripe

125g self-raising flour

75g ground almonds

1 teaspoon baking powder

4 large, happy eggs

200g caster sugar

200g butter, softened

Zest of 1 orange, grated finely

7 amaretti biscuits, crumbled

What to do…

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

Halve and de-stone the plums and then cut into wedges. Set aside.

Tip the flour, almonds, baking powder, eggs, caster sugar, butter and orange zest into your food processor. Whizz until the mixture is light and fluffy.

Tip the mixture into your traybake tin and spread it about evenly.

Scatter over the amaretti crumbs and top with a layer of plums. I arranged mine in lines of wedges all facing the same way but that’s not necessary as the sponge rises and hides them anyway.

Pop in the oven and bake for 30 minutes or until an inserted skewer comes out dry.

Cool in the tin, dust with icing sugar and cut up into whatever sized sponges you fancy. Enjoy these lovely little moist gems of Autumnal sponge.

Inspired by…

Country Living magazine

How easy…

I made them before breakfast on Sunday morning – deliciously relaxed, very easy.