Sunday, 13 October 2013

WHITE CHOCOLATE, LEMON AND RASPBERRY MUFFINS

I've also created a slightly easier recipe, but these are just divine... perfect for breakfast or anytime !!


White Chocolate, Lemon & Raspberry Muffins


       1 Vanilla Pod or 1 tsp vanilla extract
  • 325g (11oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 175g (6oz) caster sugar
  • 6 tbsps vegetable oil
  • 150ml pot natural low-fat yoghurt
  • Zest and juice of 1 lemon
  • 2 eggs, lightly beaten
  • 125g (5oz) fresh raspberries
  • 125g (5oz) white chocolate, coarsely chopped
  • 1/2 jar good quality lemon curd 
Method
DO THE NIGHT BEFORE OR AT LEAST A COUPLE OF HOURS IF POSSIBLE .....Divide the lemon curd into 12 teaspoon size blobs and place on a piece of greaseproof paper and freeze until completely set.
 Pre-heat the oven to 190 o C,170 o C fan, Gas Mark 6. Line the muffin tin with paper muffin cases.
 


Split the Vanilla Pod in half and gently scrape out the seeds.
Mix the flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl.
 In a separate bowl, mix together the vegetable oil, vanilla extract (if you haven't used a pod),yoghurt, lemon zest and juice, and eggs.
Add the wet ingredients to the dry ingredients with the raspberries and white chocolate and mix briefly until just combined.
Spoon the batter into the prepared muffin cups, dividing it evenly, ensuring each case is half full.
Then add the frozen blob of lemon curd to each case and cover with the rest of the muffin mix.


Bake the muffins in the oven for 18-20 minutes, or until risen and golden.
Cool in the tin for 10 minutes, then turn out onto a wire rack
Dust with icing sugar and serve ...
 
 
 
 
 

RASPBERRY AND LEMON RED VELVET CAKE

I've been asked by a friend to create a recipe for a charity bake with raspberries in, and as I love lemon, I've added that too....

  
Raspberry and Lemon Red Velvet Cake



Serves 10-12

160g (5¾oz) unsalted butter, softened

280g (10oz) caster sugar

3 large eggs

280g (10oz) self-raising flour

75g (2¾oz) cocoa powder

125ml (4fl oz) lemon full fat yoghurt

1tsp white wine vinegar

¼tsp red gel food coloring 

75g (2¾oz) raspberries, puréed and sieved

75g (2¾oz) full-fat cream cheese

 

For the frosting

100g (3½oz) butter, softened

200g (7oz) icing sugar

50g (1¾oz) full-fat cream cheese

150g (5½oz) raspberries

Zest of 1 lemon

For the filling

1/2 jar good quality lemon curd

 

METHOD

Preheat the oven to 180°C/fan 160°C/ gas 4 and grease 2 x 20cm (8in) sandwich tins, then line them with baking parchment.

In the bowl of a freestanding mixer, or using an electric hand-held mixer, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well between each addition. Sieve the flour and cocoa powder into a separate bowl, add half to the cake batter and gently fold in using a large metal spoon or rubber spatula.

Mix together the lemon yoghurt, vinegar, food coloring, raspberry purée and cream cheese.



Add half of this mixture to the batter and gently fold in. Repeat the process with the remaining dry and wet ingredients until combined.

Divide the batter between the prepared sandwich tins and level with a palette knife.

Cook on the middle shelf of the preheated oven for 25 - 35 minutes until a skewer comes out clean when inserted into the middle.

Leave Raspberry red velvet cakes to cool in the tin for 10 minutes before carefully turning out onto a wire rack to cool completely.

To make the frosting, cream together the butter and icing sugar in a freestanding mixer or with a hand-held electric whisk, until light and fluffy. Beat in the cream cheese until the mix is smooth and creamy.

Spread half the frosting on the first cake, then the lemon curd, then sprinkle with the raspberries and top with the remaining cake.

 Spread over the rest of the frosting and smooth with a palette knife.

 Decorate with raspberries and shavings of red velvet sponge cake or chocolate, if liked.

Enjoy xx


Saturday, 5 October 2013

COFFEE AND WALNUT CAKE



My husband requested his favourite cake to eat while watching Strictly Come Dancing ... we know how to live on a Saturday night !!
Always happy to oblige when it comes to baking .. I set to. The intention is to freeze half for another day!! we'll see ..

COFFEE AND WALNUT CAKE

Makes 12 pieces

 FOR THE SPONGE

300g soft butter

300g caster sugar

4 large eggs (beaten)

50ml milk

300g self raising flour

100g walnuts (chopped)

1 tbsp very strong espresso coffee (cooled) or use 4 heaped tsps of instant with a tbsp hot water


FOR THE ICING

150g soft butter

300g icing sugar

1 tsp milk

1tbsp coffee (as above)

12 walnut halves

PREHEAT OVEN TO 190 oC /170oC FAN

METHOD

Grease and line 2 nine inch sandwich tins

Beat the butter and sugar until really light and fluffy, great if you have a mixer, if not .. beat like mad !!

Add and beat in the eggs, a little at a time

Now fold in 100g of the flour, to prevent curdling

Fold in the coffee mix and the milk, then the rest of the flour

Finally fold in the chopped walnuts

Divide the mix between the two tins and bake for 25 minutes until the sponges are golden and risen and spring back when lightly pressed on top

Leave to cool completely
 
 
To make the icing...

Beat together all the ingredients until really light and fluffy

Sandwich the two sponges together with half the icing and spread the rest on top

Decorate with the walnut halves

EAT !! OR cut in half and wrap and freeze half for another time.....
 

ENJOY XX
 

 

Friday, 4 October 2013

Apple, Sultana and Cinnamon Crumble Muffins

Ok ... forgive me, it's been a while, I know !! Been hectic, but I know that's not a good enough excuse .... will post some pics and recipes from Cake and Bake Show at Earls Court soon ....

The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting.
I'd been asked to help at NSPCC/CHILDLINE with their Stop for Tea campaign and went for a photo shoot with a big teapot at the Spar in Walthamstow Village. Their wonderful array of cakes and biscuits inspired me to come up with this recipe to go with the campaign.

 

                APPLE, SULTANA AND CINNAMON CRUMBLE MUFFINS
 
 
For the muffin mix                                      

175g caster sugar                                                        

200g chopped eating apples                                      

50g sultanas                                                                       

2tbsp sunflower oil                                                     

1 egg                                                                              

1 tsp vanilla extract

1 tsp ground cinnamon                                               

125ml greek yoghurt

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

For the crumble topping

50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter

MAKES 12
 

Preheat oven to 200 o C / 180 o C fan and Line a muffin tray with paper cases

METHOD

1 Stir the sugar and apple together and set aside while you make the crumble topping.

    Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the    

    butter until clumpy with your fingertips.
 
 
 
     2 Stir the oil and egg, vanilla and yoghurt into the apple mix. Now add the flour, baking

    powder and bicarbonate of soda and stir well.

    Quickly spoon into the cases.
 
  3 Scatter each with a thick layer of the crumble mixture.

    Bake for 15 - 18 minutes until golden and they spring back when lightly pressed on top.

    Cool on a wire rack.

 
 

ENJOY !!! X

 

Friday, 10 May 2013

White Forest Muffins at The Cake and Bake Show...

How excited was I when I was asked to present at The Cake and Bake Show in Manchester !!!!
I was hosting in the Competition Theatre for 2 days and got to meet all my favourite bakers and Bake off Stars .... Dan Lepard


Stacie Stewart...


Brendan Lynch...


And Cathryn Dresser...


Had such a great time and pinched this wonderful recipe from one of the contestants in the bake off .... Lesley Reynolds, who lives in Scotland but was actually born in the same Maternity Hospital as me, near Clitheroe in Lancashire.

This is a wonderfully simple muffin recipe and so delicious ... a bit like a bakewell tart but without the pastry.
I've also made them with gluten free flour, a mix of potato and rice, and they turn out really well.



White Forest Muffins

150g white chocolate
50g butter
250ml milk
150g self raising flour
150g ground almonds
1 teaspoon baking powder
75g caster sugar
2 x 100g bags white chocolate chips
1 large egg
1 teaspoon almond extract
black cherry jam
flaked almonds
icing sugar for dusting

Method 

Pre heat oven to 180 oC/160 oC fan oven/gas 5.
Place 13 muffin cases in muffin tins.
Place butter and half the milk in a saucepan and heat gently, DO NOT BOIL.
Add the white chocolate and stir until it melts. Allow to cool slightly.


Sift flour and baking powder into a mixing bowl.
Stir in the chocolate chips and the sugar.
Stir in the ground almonds.
Mix the rest of the milk with the egg and the almond extract and pour into the dry ingredients along with the chocolate mixture.
Using a metal spoon, fold all the ingredients together gently, until a lumpy batter forms.
Spoon the mixture into the muffin cases so that each one is half full.
Place 1/2 teaspoon of black cherry jam in the centre of each muffin.


Fill up each muffin case with the remaining muffin mixture.
Sprinkle flaked almonds on top.


Bake for about 25 minutes, until golden brown and spongy when touched.
Place muffins on a cooling wire to cool a little and dust with icing sugar.


Here's the finished Gluten Free version...



My favourite cake in a long time !! Enjoy xx

 
 
 

Tuesday, 2 April 2013

Simnel Cake for Easter

Easter wouldn't be Easter without a Simnel Cake .... and as I did with my Christmas Cake, I decided to use Edd Kimber's recipe from 'Say it with Cake'


Really simple and easy to follow ...

With great results...


Soak the fruit overnight in the brandy ...


Add to the cake mix and spoon half into the lined tin...


Then add the circle of marzipan and cover with rest of cake mix and bake ...


When cool, cut out circle of marzipan to put on top..


Then roll out 11 balls of marzipan to represent the disciples minus Judas ..


Heat some jam to make it stick to cake...


Brush on top and place marzipan on, the crimp edges...


Place balls on top and either grill or use a blow torch to brown ...


Finally decorate as you wish ..


And cut in and enjoy ... Happy Easter xx


It was delicious and really moist x










Wednesday, 20 March 2013

Chocolate Dipped Peanut Butter Cookies...

Rutherford and Son is in Kingston this week and I have to keep up to date with Cake Club as raised £165 from the cast for my baking and it goes to Comic Relief.
I've never baked soft cookies before so loved the idea of the recipe I found in Jo Wheatley's recipe book.. A Passion for Baking. Jo won the second series of The Great British Bakeoff and the book is beautiful.



I love peanut butter and was intrigued by this recipe... so gave it a go and the result was fabulous... chewy and crunchy with the added peanuts and not too sweet. The only thing I changed was to half dip them in melted plain chocolate to make them a bit 'snickers' like....


Make up the cake like mix and spoon onto baking trays leaving plenty of space for spreading...



Out of the oven and cooling before choc dipping ...


And finished and left to cool and set...


Really delicious and easy ...


Went down really well and the smell when you opened the tin ...AMAZING !!!