Sunday, 30 June 2013

rachel allen lemon biscuits


makes 25 

for the biscuits:
175 g plain flour
1 finely lemon, grated zest only
110 g soft butter
50 g sugar

for the icing:
125g icing sugar
2 -3 tbsp lemon juice
or 
100g melted white chocolate 
  • oven 180c 
  • rub flour, lemon rind and butter together 
  • stir in caster sugar
  • bring mixture to form a stiff dough - do not add water 
  • roll out 1/2cm thick 
  • bake for 10-15mins
  • leave to cool 
  • ice 

Saturday, 29 June 2013

hotpolkadot.com cherry lemon mini doughnuts


makes 36

for the doughnuts:
115g unsalted butter
225g granulated sugar
zest of 1 lemon
2 eggs
120ml cherry juice (170g pitted cherries then blended and strained)
225g flour
1 tsp baking powder
1 tsp salt

for the icing:
3 tbsp lemon juice
3 tbsp cherry juice (5 pitted cherries then blended and strained)
150g icing sugar
note: when blending the cherries, it's important to strain it and incorporate it into the batter or glaze right away - leaving it even a few minutes will cause it to oxidize and turn a brownish-purple which isn't very appetizing
  • oven 200c
  • cream together the butter, sugar and lemon zest 
  • add the eggs
  • mix in the 120ml cup of cherry juice
  • stir in flour, baking powder and salt
  • fill doughnut circles 3/4 full
  • bake them for about 5 minutes or until the edges are a light golden brown and the tops are matt and springy to the touch
  • leave to cool
  • ice

Thursday, 20 June 2013

salt caramel


350g sugar
90g golden syrup
250ml double cream 
5tbsp unsalted butter
1tsp fleur de sel + extra for sprinkling
1/2tsp vanilla 
(dark chocolate to dip in optional) 
  • line 20cm square tin with baking paper so you can lift it out 
  • in deep saucepan combine 60ml water, sugar and syrup and bring to the boil over a medium heat
  • boil until mixture is warm golden brown, don't stir, be careful as can easily burn 
  • bring cream, butter and salt to a simmer 
  • slowly add cream mixture to caramel 
  • stirl in vanilla with wooden sppon 
  • cook over a medium heat for 10mins until mixture reaches 120c on candy thermometer
  • pour into tin 
  • allow to cool 
  • put into fridge
  • cut into squares 
  • sprinkle with salt 

ellie's funfetti cake




450g butter
450 caster sugar
8 medium eggs
4 tsp vanilla extract
450g SR flour
splash of milk 
1 tub long sprinkles 
  • oven 180c
  • grease 4 x 20cm tins 
  • cream the butter and the sugar 
  • beat in the eggs, a little at a time
  • stir in the vanilla extract
  • fold in the flour adding a little extra milk if necessary
  • stir in the sprinkles
  • bake for 20-25 mins 
  • leave to cool 
  • sandwich with raspberry jam and butter cream
  • add many more sprinkles

hairy bikers vienesse whirls


makes 16 

for the biscuits: 
250g butter
50g icing sugar
250g plain flour 
50g cornflour
1/2tsp vailla extract 

for the filling:
100g butter
200g icing sugar
1/2tsp vanilla extract 
75g raspberry jam 
  • oven 190c
  • line baking tin with baking paper 
  • mix butter, icing sugar, plain flour, cornflour and vanilla extract until smooth 
  • spoon into piping bag with a large star nozzle
  • pipe out 32 circles 6cm wide
  • bake 13-15mins until pale brown 
  • when cool fill with jam and butter cream 
  • dust with icing sugar

cherry bakewell cupcakes

makes 12

for the cake:
150g butter
150g caster sugar
100g SR flour
3 eggs
1tsp baking powder
60g ground almonds
1tbsp milk 

for the filling & icing:
90g raspberry jam 
250g icing sugar
3tbsp water
12 glace cherries 
  • oven 180c
  • cream butter and sugar
  • add flour, eggs, baking powder, almonds, milk 
  • bake 15-20mins 
  • leave to cool 
  • cut out circle from middle of cake, fill with jam, replace cut out cake 
  • ice and add cherry on top

 

mint choc chip cupcakes


makes 18 

for the cakes:
225g SR flour
225g caster sugar
225g butter
4tbsp cocoa
1tsp baking powder
4 eggs
1tsp peppermint essence
100g plain chocolate chips

for the icing:
115g butter
225g icing sugar
1tsp peppermint essence
green food colouring 
100g plain chocolate chips 

  • oven 180c 
  • cream butter and sugar 
  • add eggs one at a time with a spoon full of the flour 
  • sift in rest of flour 
  • stir in mint and choc chips 
  • bake for 20mins
  • beat icing sugar and butter
  • stir in mint 
  • cover cakes with icing 
  • sprinkle with choc chips 
 

lebkuchen

  

makes 40 

for the biscuits:
115g unsalted butter
115g light muscovado sugar
1 beaten egg
115g black treacle
400g SR flour
1tsp ground ginger
1/2tsp mixed spice
1/4tsp chilli powder 

for the icing:
100g dark chocolate / cocoa / icing sugar
  • cream butter and sugar
  • beat in egg and treacle 
  • sift in flour, ginger, mixed spice and chilli powder with a wooden spoon 
  • turn dough onto floured surface and knead until smooth 
  • wrap and chill for at least 30mins or overnight
  • heat oven 180c 
  • grease baking tins
  • roll out 8mm thick and cut into shapes
  • if time chill again for 30mins
  • bake 8-10mins
  • meld dark chocolate for icing or sprinkle with cocoa or icing sugar

coffee and walnut cake


for the cake:
300g unsalted butter
300g caster sugar
5 eggs
300g SR flour
1 tsp baking powder
4 tbsp strong black coffee
splash of milk

for the icing:
200g unsalted butter
400g icing sugar
3 tbsp strong black coffee

for the walnut praline:
120g caster sugar
100g walnut halves
  • preheat oven to 180c
  • make coffee and leave to cool 
  • grease 2 x 20cm cake tins
  • beat together butter and sugar
  • beat in one egg at a time + a spoon of the flour 
  • sift in remaining flour and baking powder
  • stir in cold coffee and splash of milk 
  • pour into cake tins evenly and bake for 30-35mins  
  • leave to cool 
  • place sugar and 1tsp of cold water into non stick pan over high heat until sugar turns brown 
  • stir in walnuts then pour onto oiled baking sheet
  • set 8 aside 
  • when cool blitz into rough crumbs
  • mix icing sugar and butter
  • add coffee
  • fill cake with half the icing and half the praline 
  • top cake with remaining icing and praline and 8 walnuts


pistachio and cardoman cake


for the cake:
200g butter
200g caster sugar
4 eggs
3tbsp strong coffee 
8 cardamon pods - ground
250g SR flour 

for the filling:
250g double cream 
1tbsp icing sugar
5 cardamon pods - ground 
60g pistachios roughly chopped 

for the icing:
110g icing sugar
1tbsp warm coffee
extra pistachios for topping 
  • oven 190c 
  • grease 20cm cake tin x 2 
  • whisk butter and sugar
  • add eggs one at a time 
  • add coffee and cardamon 
  • fold in flour 
  • bake for 20-25mins
  • mix icing sugar, cardamon and pistachio for filling 
  • mix coffee and icing sugar for icing 
 

Sunday, 16 June 2013

mini doughnuts


makes 36

225g plain flour
2tsp baking powder
1tsp salt
175g caster sugar
175ml milk
2 eggs
1tbsp olive oil or 30g melted butter
  • heat oven 160c 
  • lightly brush mini doughnut pan with oil
  • sift flour, baking powder and salt
  • stir in sugar
  • in seperate bowl whisk milk, eggs, olive oil, vanilla 
  • add to dry ingredients and mix 
  • fill doughnuts cups 3/4 full
  • bake for 8 mins or until firm but springy 
  • dip in caster sugar or ice 


primrose bakery caramel cupcakes


makes 16

for the cake:
110g butter
120g light brown sugar
120g dark brown sugar
2 eggs
1/2 tsp vanilla 
125g SR flour
120g plain flour
75ml caramel sauce 
50ml double cream 

for the 75ml caramel sauce:
125g caster sugar
67ml water

for the icing:
60g butter
6tbsp milk
220g light brown sugar
240g icing sugar 
1/2 tsp vanilla 
2x Dime bar
  • make caramel - put sugar and 2.5tbsp water in pan and heat until just turning brown then take off heat - stir in rest of water bit by bit then leave to cool 
  • oven 190c
  • cream butter and sugar
  • add eggs one at a time
  • add vanilla
  • combine flours in different bowl
  • add 1/3 flours
  • add caramel sauce
  • add 1/3 flours
  • add cream and last of flour
  • fill cases 2/3 full
  • bake 20-25 mins 
  • cool
  • put butter, brown sugar and milk in saucepan and boil for 1 minute
  • remove from heat stir in 1/2 icing sugar
  • leave to cool slightly
  • add rest of icing sugar and vanilla and stir to thicken
  • iced cakes and sprinkle with crushed Dime bars 








black forest cake


for the cake:
340g golden caster sugar
340g butter
6 eggs
240g SR flour
100g cocoa

for the filling:
2 cans black cherries in syrup
2tbsp kirsch
400ml double cream

for the icing:
200ml double cream
200g dark chocolate 

  • oven 170c
  • which butter and sugar
  • beat in eggs one at a time
  • fold in flour and cocoa 
  • spoon into 3 x 20cm tins
  • bake 15mins
  • cool
  • drain the cherries - reserve 200ml of syrup with the kirsch
  • place each cake on a chopping board and spoon over cherry syrup and leave to soak in
  • heat 200ml double cream until just boiling
  • pour over 150g broken chocolate and stir until melted
  • whip 400ml cream
  • stack cake - cake, cream, cherries 
  • finish with ganache, chocolate shavings, cream and cherries  

hot cross bun muffins



makes 12

325g SR flour
1.5 tsp mixed spice
0.5 tsp cinnamon
150g caster sugar
125ml milk
1 large egg
125g butter melted and cooled
300g dried fruit soaked in boiling water and drained
75g icing sugar 

  • pre heat oven 190c
  • sieve flour and spices into sugar
  • make well, add butter, egg and milk, mix 
  • mix in fruit
  • divide into 12 muffin cases
  • make 20-25 mins
  • when cool ice a cross on top

banana and choc chip muffins



makes 12

300g plain flour
175g caster sugar
20g baking powder
100g melted butter
50ml milk 
2 eggs
3 bananas
100g milk choc chips

  • heat oven to 190c
  • melt butter and leave to cool 
  • sieve flour, sugar and baking powder into bowl 
  • add mashed bananas, melted butter, eggs and milk. Mix together but do not beat
  • divide into 12 muffin cases 
  • bake 20-25mins 

coffee cake with chocolate ganache

















for the cake:
300g unsalted butter
300g caster sugar
5 eggs
300g SR flour
1 tsp baking powder
4 tbsp strong black coffee
splash of milk

for the filling:
100g unsalted butter
200g icing sugar
1.5 tbsp strong black coffee

for the ganache:
100g dark chocolate 
140ml whipping or double cream 


  • preheat oven to 180c
  • make coffee and leave to cool 
  • grease 2 x 20cm cake tins
  • beat together butter and sugar
  • beat in one egg at a time + a spoon of the flour 
  • sift in remaining flour and baking powder
  • stir in cold coffee and splash of milk 
  • pour into cake tins evenly and bake for 30-35mins 
  • leave to cool 
  • filling - mix together and fill cake 
  • ganache - cut chocolate into small pieces and put in a bowl 
  • gently bring cream to boil and pour over chocolate - stirring until melted
  • leave to cool for a couple of minutes
  • pour over cake starting in middle and working outwards