Posts Tagged ‘baking’

Almond and Berry Loaf

Nothing perks up an afternoon like a good old mug of tea and, of course, a piece of cake. We added some yummy summer berries to this classic almond loaf and topped with an amazing bright pink berry glaze and it’s delicious. But don’t just take our word for it, why not try it for yourself? Just don’t forget to pop the kettle on! Almond Berry Loaf cake

Ingredients
50g raspberries
120g blueberries
180g caster sugar
Juice of half a lemon
200g butter
200g caster sugar
4 eggs
200g ground almonds
40g flour
3 tbsp berry compote
100g icing sugar

Method
– Rinse berries under cold water then add them to a heavy bottomed saucepan and coat in the sugar and squeeze in the lemon juice. Bring to a boil, and then take off the heat and strain to remove the broken berries. Turn down the heat and reduce the compote until it’s nice and thick – about 10 minutes.

- Pour into a sterilised jar, ready to use for the almond loaf and berry icing. Preheat the oven to 160C/gas mark 2 and line and grease a 1lb loaf tin. In a bowl, cream butter and sugar until light and fluffy, then add one egg at a time, mixing well after each addition.
– Next, mix in the eggs, followed by the ground almonds. Stop mixing as soon as soon as the almonds are fully incorporated.

- Add the mixture to the loaf tin and smooth the top with a knife, spoon blobs of cooled berry compote all over the top and then use a toothpick to swirl the compote in with the loaf mixture to create a marble effect. Bake the loaf for 30-35 minutes, or until a skewer inserted comes out clean.

- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely. Meanwhile, make the icing by adding the compote to icing sugar and mixing vigorously until smooth. Drizzle the icing over the loaf once cooled.

Recipe and and photography by Emine Hassan

Double Chocolate Dulce De Leche Cookies

Whilst most of us try to eat a relatively healthy diet, every now and then you just need something that is so bad that it’s amazingly good. These Double Chocolate Dulce De Leche Cookies will do just the trick and they’re not too difficult to make…

You will need:
200g plain flour
240g bread flour
40g cocoa powder
1 ¼ baking soda
1 ½ baking powder
1 ½ sea salt
284g unsalted butter
284g light brown sugar
225g granulated sugar
2 large eggs
2 tsp vanilla extract
250g milk chocolate roughly chopped
250g dark chocolate roughly chopped
200g brazil nuts, skin on and roughly chopped
1 jar dulce de leche (approx. 400g)

Method:
- Measure out the flour, baking powder, baking soda, salt and cocoa powder into a bowl and plump the mixture up with a fork.

- Place the sugars and butter into a freestanding mixer fitted with a paddle attachment; a regular bowl with electric whisk works just as well. Beat the two together on high speed for five minutes, until very light and fluffy. Add the eggs one by one, mixing thoroughly after each addition, followed by the vanilla extract.

- On low speed, slowly pour in the dry ingredients and mix until everything is just combined – do not over mix! Add all of the chocolate and chopped nuts and mix until evenly distributed.

- Tightly wrap the dough in cling film and leave to set in the fridge for 24 to 36 hours.

- Put a square of baking paper over a plate. Place teaspoon dollops of dulce de leche onto the baking paper using two teaspoons to make a rounded dollop. Place in the freezer to harden, ready for the cookies.

- Preheat the oven to 180 C. Roll the dough into 50 gram balls, press your finger into half of the balls to create a dip and take a dollop of frozen dulce de leche and place in the middle. Top it with another 50 gram ball of dough and press together to enclose the dulce de leche.

- Place on a lined baking sheet 3 inches apart. At this point, you can place the balls back in the fridge to re-chill. Bake for 18 minutes, rotating the cookies half way through.

- Leave to cool on the baking sheets for five minutes and then transfer to a wire rack – serve warm. Cookies last for three days if kept covered. Raw cookie dough can kept in the freezer for up to one month.

Recipe and Photography by Em

Apple Butter Hand Pies

These intensely buttery and flaky hand pies are like a posh man’s McDonalds apple pie. If you read the recipe ahead and bake them over two days though, they can be enjoyed by anyone. And they darn well should be, because nobody should be subjected to applesauce that tastes like wall glue.

Apple Butter Hand Pies

Ingredients:
Apple Butter
14-16 Braeburn or Pink Lady apples, peeled, cored & sliced into chunks
1 cup (275ml) apple juice
2 tbsp brandy
1 cinnamon stick
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup (220g) caster sugar
2 tbsp lemon juice

Pie Dough
2 ½ cups (290g) plain flour
1 tsp salt
1 tsp sugar
1 cup (230g) cold, cubed butter
¼ / ½ cup (around 100ml) cup cold water plus extra for brushing
½ cup (110g) sugar
1 tsp cinnamon

Notes: as the apples are cooked down, it doesn’t matter which apples you choose for this recipe, just go for the ones that you believe have the best flavour.

Apple Butter Hand Pies

Method

1. Put the flour, sugar, salt and cubed butter in a food processor and pulse until breadcrumbs form. Before it forms a ball, slowly add the water – add a little extra if it feels dry, pulse until dough forms. Pat the dough into a ball, wrap in cling film and refrigerate for 30 minutes, preferably overnight.    

2. Make the filling. Combine all ingredients in a large heavy bottomed saucepan. Cook over medium heat and stir every so often. The apples will start to break down and will eventually reach a saucy consistency. Cook for 45 minutes and mash up unbroken pieces of apple. Reduce heat to medium-low and continue to cook for 2 hours until the sauce is much darker, thicker and half the amount. Transfer to a jar and let cool to room temperature and then refrigerate, will last there for 1 month or up to 6 months in the freezer.   


3. On a lightly floured surface, roll the dough out a ¼ inch thick. Take a 4/5 inch cookie cutter and cut out as many rounds as you can, you should have about 16. Place the rounds on a baking tray, cover and refrigerate for 30 minutes. Spoon 1 ½ teaspoons of apple butter in the centre of half the rounds, making sure to leave a 1/2 inch gap between the edges of the pastry. Brush water around the edges of rounds and place another round on top. Gently seal the dough with your fingers and create a cross in the centre using a knife. Repeat with the rest of the rounds. Place back on baking sheet, cover and and refrigerate for 30 minutes.   

4. Preheat the oven to 180 C. Combine cinnamon and sugar in a small bowl. Brush pies with water and then sprinkle with cinnamon before baking. Bake for 22 minutes until lightly browned. Let cool or eat warm, lasts for 3 months in the freezer or 4 days at room temperature.

Apple Butter Hand Pies finished

Recipe and photography by Emine Hassan

Lemon and Gin Drizzle Cake

soft, fluffy lemon drizzle seems like a suitably summery cake. One to be enjoyed, perhaps, with afternoon tea on the lawn in some genteel, fantasy Oscar Wilde landThe only thing that could improve a lemon drizzle would be the addition of a substantial quantity of gin, and so here is a recipe for just such a cakeAfter all, it’s what Oscar would have wanted…

 

Sliced-Lemon-and-Gin-Cake-Recipe


The following recipe is 
quicksimple and deca
dently boozy. It goes from mixing bowl to cake stand in less than an hour and makes a light, delicate sponge. We don’t think you can get drunk on cake, but this one is strictly adults only.


Ingredients:

3 large eggs

200 g butter (softened)

200 g caster sugar

2 lemons

150 ml (!) gin

100 g granulated sugar


Method:

Preheat the oven to 180 °C (fan). Cream together the butter and sugar. Next, crack in the eggs one at a time, beating the mixture between each addition. Add the flour and mix well. Add the zest of two lemons and the juice of one, and finally 75 ml of gin. 

Mix again, then tip into a greased and lined loaf tin, smoothing the top with a spatula. Bake in the oven for around 45 minutes and cover with tin foil if the top is browning too much.

To make the drizzle, gently heat 75 ml gin, 100 g granulated sugar and the juice of one lemon in a pan until dissolved.

Once the cake is out of the oven, use a toothpick or skewer to evenly cover the cake with tiny holes which reach to the bottom of the tin. Carefully pour over the drizzle while the cake is still warm, aiming for an even distribution.

Leave to cool in the tin for around half an hour and then tuck in. Gin and tonic accompaniment is optional, but recommended.


Recipe and photography by Kate MacCarthy