Lemon and Poppy Seed Cake

Never cooked/baked with Poppy Seeds  before and I thought I would give it a go. The combination of poppy seeds and lemon worked really well. Plus super easy to make. 

Need a 20cm square cake tin

50g Poppy Seed

200ml Whole Milk

225g Caster Sugar

3 Eggs

350g Self Raising Flour

225 Butter

1 Lemon, Juice and Rind

Topping

300g Icing Sugar

5 tbsp Lemon Juice

Poppy Seeds

1. Preheat the oven to 180c/160c fan assisted. Grease the cake tin with greaseproof paper.

2. Cream the butter and caster sugar together. Then add the eggs and give a good mix. Then the milk and mix.

3. Gradually add the flour and mix. When fully mixed add the juice and rind of the lemon and poppy seeds. Once all combined put the cake mixture in the cake tin. Put in the oven for 40-50 minutes in the centre of the pre heated oven. Check if its baked all the way through by checking the centre of the cake is fully baked. 

4. Once baked leave out on a wire rack to cool. Mix the icing sugar and lemon juice 1 tbsp at a time. You should get a thick consistency. Spread on top of the cake when cake has cooled. Sprinkle on poppy seeds. Serve

Sinful Devil's Food Cake

Time for a more adult Halloween Treat. This cake is luxurious and chocolatey you should be so naughty and have another slice. I won't tell!

Makes 1 Cake

Cake

Before Frosting

60g Cocoa Powder
100g Dark Brown Sugar
250ml Boiling Water
150g Butter
150g Caster Sugar
1 tsp Vanilla Extract
2 Eggs
250g Plain Flour
½ tsp Baking Powder

½ tsp Bicarbonate of Soda 

Filling
150g White Chocolate
150ml Double Cream

Frosting
200g Dark Chocolate
25g Dark Brown Sugar
150g Butter
Dash of Water

Extra Chocolate to Decorate (Optional)

1. Preheat the oven to 180c/160c fan assisted. Line 2 20cm cake tins with greaseproof paper.

After Frosting

2. In a bowl whisk the cocoa powder, dark brown sugar and the boiling water. Whisk until combined. Leave and continue the rest of the cake in another bowl.

3. Cream the butter and caster sugar together. Then add the vanilla and eggs to the mixture and mix again. Then shift the plain flour, baking powder and bicarbonate into the mixture.

4. The cocoa mixture would have cooled, add this to the cake mixture. Divide between the cake tins. Put in the oven for 25 minutes. Check the cake has baked all the way through.

5. While the cake is in the oven make the filling and frosting:

Filling
For the filling melt the white chocolate on a bain marie, allow the melted white chocolate to cool slightly. Whisk the double cream. Fold the white chocolate into the cream. And leave to cool.

Frosting
Melt the Dark Chocolate and butter in the pan. Add the Sugar and stir. Then take off the heat and add a dash of water. Leave to cool til the frosting thickens up.

6. Assemble the cake by sandwiching the white chocolate cream. Then cover with the frosting. Decorate with optional chocolate (example below). Enjoythis sinful delight.

Webcakes

Eeeeek a spider! Na its just some chocolate fairy cakes. Make your Halloween a bit special this year with these scary treats

Makes 24

150g Butter, cubed

225g Caster Sugar

3 Eggs

1 tsp Vanilla Extract

200g Plain Flour

60g Cocoa Powder

175 ml Whole Milk

2 tsp Baking Powder

50g Dark Chocolate

Baking Cases

Topping

225g Dark/White Chocolate

White/Black Icing

1. Preheat the oven to 180c/160c fan assisted. Cream the butter and egg together. Then add the eggs and give a stir till combined. 

2. Then add the flour, vanilla extract, cocoa powder and baking powder. It should begin to stiffen up. Gradually add the milk while mixing. It should loosen the mixture. Once all the milk has combined, melt the dark chocolate and allow to cool. Add this to the cake mixture and give a final mix. Should look like chocolate mousse. 

3. Divide the mixture between the baking cases and put on a muffin pan/tray. Put in the oven for 20 minutes. Allow to cool and put on a wire rack. 

4. To make the topping melt your preferred chocolate in a ban marie. Dip each cupcake into the chocolate and put to the side. Draw 3 circles increasing in size from the centre outward. Then using a toothpick make 6/7 strokes from the centre outward to make the cakes look like they have webs. To make a spider make 2 circles with icing and add 8 legs.

Happy Halloween!




Add these cases for a Halloween feel

Sticky Toffee Pudding (V)

You should know this one. As soon as you mention the name it makes your mouth water. Follow this simple recipe and enjoy something sticky, sweet and incredibly naughty.

Serves 6- 8

250g Dates, chopped

250ml Boiling Water

200g Self Raising Flour, plus extra for greasing

1tsp Bicarbonate of Soda

2 Large Eggs

100ml Whole Milk

125g Unsalted Butter, cubed at room temperature, plus extra for greasing

150g Dark Brown Sugar

2 tbsp Black Treacle

1tsp Vanilla Bean Paste/Essence/Extract

Toffee Sauce

50g Unsalted Butter

175g Light Brown Sugar

1 tbsp Black Treacle

250ml Double Cream

1. Preheat the oven to 180c/160c fan assisted. Grease a 2lb Loaf tin with the butter and flour so the sticky toffee pudding comes out easier. Soak the dates in the boiling water for 30 minutes so the fruit plumps up.

2. In the meantime, in a mixing bowl mix the flour and bicarb of soda. Make a well in the centre and add the eggs and milk, mix until combined.

3. In another bowl cream the butter and sugar together. Then add the treacle and combine. Add the treacle mixture to the flour mixture and mix until fully combined. 

4. Drain the dates and add the vanilla and mash them up. Add these to the pudding mixture. It should give a light brown colour. Tip into loaf tin and bake in the oven for 45-50 minutes. Should be cooked through. 

4. While the pudding is baking in the oven, make the toffee sauce. In a small pan. Melt the butter over a medium heat. Then once melted, add the sugar and black treacle and stir. Gradually add the cream while stirring. Allow it to bubble away for a couple of minutes and take off the heat. 

Tips:

- Make in advance and warm the sauce in the pan over a medium heat for a couple of minutes and the pudding in the oven for 5 minutes to warm through.

- OR cheat by taking a slice and drizzling the toffee sauce and putting in microwave for about 30 seconds.

Toffee Sauce

Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries. 

Garden Birthday Cake

So it was my partners birthday on Friday so I wanted to make a special Birthday cake for him.

Makes 1 Cake


Chocolate Cake
100g Dark Chocolate (Used 70%)
3 Eggs
300g Caster Sugar
250ml Sunflower Oil
25g Cocoa Powder
250g Plain Flour
Splash of Lemon Juice
2 tbsp Nutella

Spinach Cake
3 Eggs
1 tsp Vanilla Extract
2 Lemons, juice and zest
3 tsp Baking Powder
180ml Olive Oil
300g Plain Flour
250g Caster Sugar
200g Spinach, pureed

Filling
250g Mascarpone

50ml Double Cream

2 tbsp Icing Sugar

Splash Lemon Juice
Nutella

Decoration
Toothpicks
Food Colouring
250g Ready Roll Icing
Writing Icing
Chocolate Cake

1. Preheat the oven to 180c/160 fan assisted. Line 20cm Square Cake tins.

Making the Chocolate Cake

1. Put a pan over water over a hob and heat til it boils and reduce to a simmer. Put a large bowl on top and add the dark chocolate and allow to melt. Take off pan and leave to cool slightly.

2. When cooled enough add the sugar and give a good mix til the sugar and chocolate are combined. Then add the eggs, then the oil and mixing throughout.

3. Then add the flour, cocoa powder and lemon juice and mix well. When combined add the nutella, mix then pour in the cake tin

Spinach Cake

1. Mix the eggs and sugar til combined and then add the lemon juice and olive oil, give another mix. Add the flour, baking powder, and spinach. Then finally the vanilla. Mix throughout this process. This can be done in a food processor. Pour in the cake tin.

Put both tins in the oven for 45 - 50 minutes. Take out of the oven leave to cool before taking out of cake tins.

Filling

1. For the filling whisk the mascarpone with the double cream, icing sugar and lemon juice. . Then have the chocolate cake on the base, layer with nutella, cream then the spinach cake.

Decorate

To make the dirt effect breakup some chocolate cake. For the sugarcraft make sure you have icing sugar if the icing gets too sticky.

Sunflower
For these you need ready roll icing, yellow, brown and green food colouring and some toothpicks. Colour the icing with each colour. Wrap the green icing round the toothpick. For the flower, make a large yellow circle. Using a spoon press into it lightly around the edge to make a petal looking design. Have a smaller brown icing circle in the centre and poke with a toothpick.



Carrot Tops and Cabbage
You need green food colouring and ready roll icing. Mix the two. For the cabbage; shape into a small ball and cut another piece into three small triangles and place below the balls. For the Carrot tops, make 3 small sausage shapes and wrap round each other. Cover with the cake dirt.





Flower
For the flower that dots the I you need red pink food colouring and ready roll icing. Mix the colouring and icing til combined. With the ball of icing shave bits off with the tip of the spoon. Then layer  and eventually create a circular design. Smooth the bottom. Write the message using writing icing or piped icing and place the flower over the i.

Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Lemon, Lime and Coconut Cake

You put the lime in the coconut and you eat them all up. This delight has been given rave reviews from people who don't like coconut; 'I don't like coconut but this tastes amazing', 'Very Moist'.

Makes 1 Cake


1 Zest and Juice of a Lime
1 Zest and Juice of a Lemon
250g Caster Sugar
225g Butter, cubed
225g Self Raising Flour
3 Eggs
50g Dessicated Coconut
1tsp Baking Powder

Filling/Topping
Lemon and Lime Marmalade (see my own version here)
250ml Coconut Cream
75ml Double Cream
1 tbsp Icing Sugar
Desiccated Coconut

1. Preheat the oven to 180c/160c fan assisted. Grease 2x20cm Cake Tins.

2. Cream the butter and sugar together. When combined add the eggs. zest and juice of the lemon and lime and mix.

3. Then add the flour, baking powder and coconut then mix till combined. Divide the mixture between the two cake tins. Put in the centre of oven for 20-25 minutes until golden brown and if you can poke a toothpick through the cake and it comes out clean. Leave to cool on a wire rack.

4. While the cake is cooling whisk the coconut cream, double cream and icing sugar in a mixing bowl until it thickens.

5. Layer the cake with cream, marmalade and the other half of cake. Sprinkle with desiccated coconut.

Chocolate Paradise Brownies (V)

Want to impress a date? Night in alone? Need an accompaniment for your ice cream? Then give this recipe a go. All gooey when warm. But always moist.

Makes a Square Cake Worth (Cut into smaller squares)

Resist the urge to eat the mixture (Difficult, I know)

200g Butter, cubed at room temperature
100g Plain Flour
50g Cocoa Powder
200g Dark Chocolate, broken to small pieces
100g Milk Chocolate, cubed
Pinch of Salt
3 Eggs
250g Golden Caster Sugar

1. Preheat oven to 180/160 fan assisted. Line a square 20cm (8 inch) with greaseproof paper. Heat water in a pan. Place a bowl over the pan, add the butter and dark chocolate. Mix well until combined. Leave to cool.

2. While the mixture cools, in another bowl sift the flour and cocoa powder in a bowl then add the sugar and salt. Mix until combined. Add the eggs and stir.

3. When the chocolate mix has cooled enough, gradually add the melt dark chocolate mix to the flour mix. Stir until all has combined.

4. Either mix in the milk chocolate pieces and pour into the cake tin OR pour the mixture into the cake tin and scatter the milk chocolate. Bake in the oven for 25 - 30 minutes. You should be able to poke the centre of the brownie with a toothpick and it should come out clear. Enjoy by themselves or with ice cream and/or cream.

Nice Warm with Cream

Banana and Golden Syrup Loaf (V)

When you get those ripe bananas, dont throw them away, make this delicious Banana and Golden Syrup Loaf. Waste Not, Want Not. If you need a loaf tin, you can find one in your local cookery shop.

Makes 1 Loaf

2tbsp Golden Syrup
175g Butter
150g Caster Sugar
1 tsp Baking Powder
200g Self Raising Flour
2 Ripe Bananas, Mashed
2 Eggs, beaten

Icing Topping
50g Icing Sugar
2 tbsp Lemon Juice

1. Begin by preheating the oven to 180c/ Fan Assisted 160c. Then cover a 2lb loaf tin with  greaseproof paper.

2, Cream the butter and sugar together til combined. You can use a mixer or a wooden spoon. Personally used the mixer.

3. Add the eggs, bananas and golden syrup and mix well. Then add the the flour and baking powder. It should be a smooth consistency, it shouldnt be too runny.

4. Put the mixture in the loaf tin and bake for 30-35 minutes. It you put a toothpick/skewer through the centre it should come out clear. If not, put back in the oven for a few more minutes (5 at a time). Leave to cool

5. While loaf is in the cooling make the icing top. Mix the ingredients in a small bowl. If too runny add more icing sugar and if it too thick add more lemon juice. You should be able to drizzle over the loaf. Drizzle over the cake and serve.

Chocolate Brownie with Raspberry Coulis

I'm back, hope you all had a good Christmas and New Years. Probably the worst post as its probably going against people new years resolutions but I don't do resolutions.  This was a recipe I made for my friends and they all loved it. Serve with good quality vanilla ice cream.

Serves 6

Chocolate Brownie
100g Butter, cubed (easier to melt)
175g Caster Sugar
2 ½ tsp Nutella
100g Dark Chocolate
50g Milk Chocolate
2 tbsp Cocoa Powder
2 Eggs

½ tsp Baking Powder 

100g Plain Flour

Raspberry Coulis
250g Raspberries
2 tbsp Caster Sugar

1. You can do the raspberry coulis in advance. Put the raspberries in a pan over a low heat with the sugar, stir and heat until the raspberries break down. For a smoother taste put in a blender and strain through sieve.

2. Line a 20cm cake tin with greaseproof paper. Preheat the oven to 180c/160 Fan assisted.

3. Heat some water in a pan and put a bowl over the top. Then add the butter, til melted. Add both chocolate until melted. Then combine the nutella. Finally add the sugar. Take off the heat and let it cool for a bit.

4. Add the flour, cocoa powder and baking powder. Then add the eggs and mix well till the mixture is combined.

5. Pour into the cake tin and put in the oven for 25-30 minutes till it's cooked all the way through. Stick a skewer or toothpick through the centre, it should come out clean.

6. Allow to cool for about 10 minutes, Remove from cake tin and cut into 6 slices. Serve with coulis and ice cream.

Fish Tacos

So first post in a long while. I love fish and Mexican food. So this was an ideal combination

Serves 2

4 Taco Shells

Lettuce, shredded

Approx 200g Sustainable white fish (Eg Haddock, Cod, Pollack), cut into strips

Salsa

Sour Cream

Guacamole

2 Slices of White Bread, Breadcrumbed (blitzed in the blender)

2 Eggs

3 tablespoons of White Flour

1 Lime cut into wedges

1 tsp Chilli Powder

1 tsp Ground Coriander

1 tsp Cumin

Olive Oil

1. Put the breadcrumbs, flour and eggs onto separate plates.

2. Mix the chilli powder, cumin and ground coriander into the flour with some pepper.

3. With each bit of fish, dip it into the flour, then egg and finally the breadcrumbs. Put onto seperate plate to fry.

4. Heat oil in a pan on a high heat. You know the oil is hot enough when you drop a bit of breadcrumb into the pan and begins to cook straightaway. Place the fish into the pan to cook. I would recommend doing the fish in batches.

5. The times will vary depending on the thickness of the fish. But a rough guide would be 3-5 minutes and then turn to cook the other side, this should be a golden brown colour on the fish (not like the over cooked fish in the picture). Place the fish on kitchen roll to get rid of excess oil. 

6. To assemble the taco; take a shell, place lettuce and spoon on some salsa, guacamole and sour cream. Then place the breaded fish on top. Squeeze a bit of lime. Serve with rice, salad or refried beans.

One fish got out of a taco

Triple Chocolate Cookies (V)

Such a yummy treat with chocolatey goodness. Make sure not to eat all the cookie dough.

Makes 18-20 Cookies

375g Plain Flour
3 tbs Cocoa Powder
250g Butter
200g Caster Sugar
175g Soft Brown Sugar
1 tsp Bicarbonate of Soda
2 Large Eggs
1 tsp Vanilla Extract
300g Milk Chocolate, broken into bite size chunks
300g White Chocolate, broken into bite size chunks


1. Preheat the oven to 200c/180c Fan assisted.

2. In the mixing bowl, mix the butter, cocoa powder, brown sugar, caster sugar, eggs and vanilla extract until smooth.

3. In a second bowl, mix the bicarb and flour together. Then gradually mix the flour into the butter/sugar mixture. The mixture should thicken. If too stiff add either one more egg or softened butter. Or if too gooey, add more flour. Add the chocolate and stir.

4. Put greasproof paper on 2/3 baking trays. Take a good tablespoon full of the cookie dough, place on the greaseproof paper. You could fit about 5/6 cookies worth on each tray. They will flatten out in the oven.

5. Put in the oven for about 10 minutes. Leave to cool on a wire rack for half an hour. Serve.

Cookie Dough

Yum ^_^

Malteaser Muffins (V)

Made these as a birthday present for a friend. Lovely as a gift for any occasion.

Makes 12

4 tbps Cocoa Powder
Box of Malteasers, smashed
100g Milk Chocolate, broken up
250ml Milk
125g Caster Sugar
1tsp Vanilla Extract
2 tsp Baking Powder
1 tsp Bicarbonate of Soda
250g Plain Flour, sifted
2 Medium Eggs

Topping
50g Milk chocolate melted
Maltereaser, crushed or left whole

1. Preheat the oven to 180c and place the muffin cases in a muffin tray.

2. Stir the sifted flour, baking powder, bicarbonate of soda, cocoa powder, sugar and the broken up pieces of chocolate in a large mixing bowl.

3. In a measuring jug whisk, eggs, vanilla and milk together.

4. Add the milk mixture to the dry mixture. Stirring until almost smooth. If too runny, add flour. Or if too dry add more milk.

5. Put the mixture into the muffin cases, making sure it dosen't go beyond half way full.

6. Place them in the oven and bake for 20 minutes.

7. Leave the muffins to cool.

8. Once the muffins have finished cooling you can melt the rest of the milk chocolate. Apply the melted chocolate on top of each muffin. Then sprinkle the malteasers on top.

American Style Pancakes

So I thought, I would try something different. For the sweet side, I decided to do American style pancakes. Much thicker and fill you up quicker than the standard Shrove Tuesday ones.

Makes about 8 Pancakes

200g Self Raising Flour
1 tsp baking powder
2 Medium Eggs
300 ml of milk
Pinch of salt
Butter
And choice of filling/topping

1. Add the baking, self raising flour and salt to a mixing bowl.

2. Create a small well in the centre of the bowl. Crack the eggs in the centre and begin to whisk.

3. Gradually add the milk while whisking. The mixture should be slightly thicker than British pancake batter.

4. Add a bit of butter and add a ladle full of batter to the pan. You don't need to spread this round the pan, as you want a thicker pancake. Let it cook for 2 minutes and flip. Cook on the other side for 2 minutes. Serve

I came up with a few suggestions for toppings/fillings.

Maybe Maple Syrup?

Apple and Cinnamon Compote?
Take about 2/3 apples and chop them up (skins on or off). Add them to a pan with a bit of lemon and water that just covers a base of a pan. Add about 2 tbsp of caster sugar and 1 tsp of cinnamon. Leave it to cook for 15 minutes. They should soften.

 Summer Fruit compote?
Take 500g of frozen summer fruit (strawberry, raspberry, blackberries etc). Add them to a pan with just enough water to cover the base. Add 2 tbps of caster sugar. Cook for 10 minutes.

What did you have with your pancakes?

Victoria Sponge Cake

Haven't done a pudding in a while and have always been meaning to bake this. A classic which is good with a cup of tea (Tea tastes better in a china cup, as my nain has always told me).

200g Caster Sugar
200g Butter, softened
200g Self Raising Flour
1 tsp of Vanilla Extract
4 Eggs

Filling
Jam (My favourite is raspberry with the seeds in)
250ml Double Cream, whipped
Icing Sugar (To top)

1. Preheat the oven for 200c/180c fan assisted. Grease 2 cake tins with some butter.

2. Mix the butter, sugar and vanilla extract until its smooth. Then mix in each egg one at a time. Fold the flour in.

3. Divide the mixture between the two cake tins and put in the oven for 20 minutes. They should be a golden brown and the sponge should spring back up when lightly pressed.

4. Take one of the sponges and put about 4 tbps of raspberry jam on. Then add the double cream on top. Then layer with the other sponge. To finish, sprinkle on the icing sugar. Serve with tea

How positively British ^_^