Orange, Parsnip and Ginger Cake

Cakes

Don’t be put off by the inclusion of parsnips in this recipe; they’re deliciously sweet root vegetables which work in the same way as carrots when baked alongside nuts, sugar and spice. I’ve filled and topped this cake with refreshing ginger mascarpone which acts as the perfect contrast to the spiced walnut, parsnip and orange sponge.

Ingredients

For the cake:

  • 4 eggs
  • 200g caster sugar
  • 50g light brown soft sugar
  • 300ml sunflower oil
  • 225g plain flour
  • 2tsp baking powder
  • 1 1/2 tsp bicarbonate of soda
  • large pinch salt
  • 2tsp ground ginger
  • 1tsp cinnamon
  • 1/2 grated nutmeg (fresh)
  • 450g grated parsnip
  • 100g sultanas
  • zest 2 oranges
  • 175g chopped walnuts

For the ginger mascarpone:

  • 450g mascarpone
  • 3tbsp ginger syrup
  • 2-3tbsp icing sugar
  • 100ml double cream

For decoration:

  • 3 stem ginger balls, diced
  • 50g chopped and toasted walnuts
  • a little caramel sauce (optional)

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. Place the eggs, sugars and oil in a large bowl (or bowl of a stand mixer) and beat until pale and thick. Stir together the plain flour, baking powder, bicarbonate of soda, salt, ginger, cinnamon and nutmeg in another bowl then add to the egg mixture and beat briefly to throughly combine. Stir in the grated parsnip, sultanas, orange zest and walnuts.
  3. Split the cake batter evenly between the two prepared tins and level off. Bake for 45-55 minutes or until a skewer comes out clean when inserted. Once baked, leave the cakes to cool in the tins.
  4. While the cakes are cooling, make the ginger mascarpone. To do this simply whisk together all the ingredients until smooth.
  5. To assemble the cake spread a generous layer of ginger mascarpone over the first sponge, sandwich on the second then spread over the remaining mascarpone. Top with stem ginger pieces, chopped walnuts and caramel sauce, if you like.

Enjoy!

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Chocolate Honeycomb Celebration Cake

Cakes

Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.

Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest

Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)

For the cake:

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the toffee cream filling:

  • 325g soft light brown sugar
  • 225ml double cream
  • 175g butter
  • pinch sea salt

For the ganache:

  • 200g dark chocolate
  • 150g milk chocolate
  • 300ml double cream

For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):

  • 60g butter
  • 120g caster sugar
  • 60g golden syrup
  • 1 1/2tsp bicarbonate of soda

Method

  1. Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.

  1. While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
  2. For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
  3. For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
  4. For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
  5. Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
  6. Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
  7. After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!

I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!

Cherry and White Chocolate Brownies

Chocolate

These fudgy brownies incite frenzied eating in my house; they barely saw the light of day when I made them last and half my family were out… It’s hardly surprising they are so addictive though- white chocolate matches brilliantly with fresh cherry compote (particularly when accompanied by a very generous glug of slightly unseasonal brandy).

Ingredients:

For the compote:

  • 300g cherries (stones removed)
  • 2tbsp caster sugar
  • 1tbsp water
  • large glug brandy (this amount is totally down to your taste)

For the brownies:

  • 300g dark chocolate
  • 200g butter
  • 2 eggs
  • caster sugar
  • 225g plain flour
  • 200g white chocolate chunks

Method:

  1. Start by making the compote. Roughly chop the cherries. Place in a pan along with the sugar, water and brandy. Heat gently, stirring occasionally, until the cherries become soft and the syrupy liquid starts to thicken (about 10 minutes). Once the consistency is somewhat jam-like, taste and add more brandy if you like (you can leave out the brandy entirely if it’s not your jam- ha.). Set aside to cool.
  2. Preheat the oven to 170c. Grease and line a brownie tin (around 22x22cm is perfect).
  3. Place the butter and dark chocolate in a  heatproof bowl and set over a pan of gently simmering water (don’t let the water touch the base of the bowl). Stir occasionally and remove from the heat once melted together.
  4. Place the eggs and caster sugar in a large bowl (or bowl of a stand mixer) and beat together until well combined.
  5. Add the chocolate mixture to the bowl and fold in followed by the flour and 2/3 of the white chocolate chunks. Tip into the lined baking tin and level out.
  6. Dollop the compote all over the surface of the brownie and finish by sprinkling on the remaining white chocolate. Bake for 25-35 minutes until the top is set but the inside is moist and a little gooey.
  7. Allow the brownie to cool completely in the tin then slice up and serve.

Enjoy!

Orange, Dark Chocolate, Pistachio and Cardamom Cookies

Biscuits, Uncategorized

This recipe takes the classic chewy chocolate cookie and turns it into something altogether more grown up with a little help from crushed pistachios, orange zest, dark chocolate chunks and ground cardamom. Stash them away from kids (and other adults- let’s be honest) and enjoy when you’ve got a quiet moment to yourself, preferably with a strong coffee.

Ingredients (makes 20-24 large cookies)

  • 225g butter
  • 125g caster sugar
  • 150g dark brown soft sugar
  • zest 1 orange
  • 1tsp ground cardamom (or 8-10 cardamom pods, crushed)
  • 2 eggs
  • 100g pistachios, roughly chopped
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch sea salt
  • 300g dark chocolate, roughly chopped

Method:

  1. Place the butter, sugars, zest and ground cardamom in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light and fluffy using electric beaters (or a wooden spoon if you’re slightly mad/ less lazy than me).
  2. Add the eggs one at a time, beating well between each addition. Once the eggs are fully incorporated, tip in the pistachios and stir. Now sift the bicarbonate of soda, flour and salt into the batter and beat briefly to form a soft dough.
  3. Finally, add the chocolate chunks and stir with a spoon to evenly distribute. The dough won’t be firm and to make cooking easier I like to freeze it before baking. To do this simply lay a long rectangle of cling film across your work surface, spoon on the dough in a long line and roll up, shaping into a log. Chill for half an hour and at this stage preheat the oven to 180c and line some baking trays.
  4. Once your cookie dough logs have firmed up a bit, unwrap them and cut into slices (about 1.5 cm thick). Place the slices on the prepared baking trays with generous spaces between them for spreading (I usually put about 4 on each tray).
  5. Bake for 10-12 minutes until lightly golden but still soft and chewy in the middle. Leave to cool on a wire rack.

Enjoy!

Spelt Banana Bread with Walnut Crumble

Bread, Cakes

Banana bread is a staple in many a baking repertoire- it’s simple, tasty and for some reason one of the only cakes deemed acceptable to eat for breakfast (what’s not to like). My version calls for wholemeal spelt flour, making it nutty in flavour and a little courser in texture than a regular banana bread; delicious when paired with the walnut crumble topping!

Ingredients:

  • 2 eggs
  • 175g soft brown sugar
  • 75g melted butter
  • 3 ripe bananas, mashed
  • 200g wholemeal spelt flour
  • 2tsp baking powder
  • pinch salt
  • 1tsp mixed spice
  • 1tsp ground ginger

For the crumble topping:

  • 50g spelt flour
  • 25g soft butter
  • 25g soft light brown sugar
  • 1tsp mixed spice
  • 75g chopped walnuts

 Method:

  1. Preheat the oven to 170c. Grease and line a loaf tin.
  2. Place the eggs, sugar and butter in a large bowl or bowl of a stand mixer. Whisk until thick, pale and voluminous then fold in the mashed banana.
  3. Add the dry ingredients (flour, spices, salt and baking powder) and fold again until well combined. Tip the mix into the prepared loaf tin and level out.
  4. For the crumble topping, rub together the butter, flour, sugar and mixed spice between your fingers until they resemble course crumbs, then stir in the chopped walnuts. Sprinkle this liberally over the top of the banana bread and bake for 45-55 minutes until well risen and a skewer comes out clean when inserted.
  5. Serve warm or cold, on it’s own or with cinnamon butter, creme fraiche or yoghurt.

Enjoy!

One For the Kids: Easter Tiffin Nests

Chocolate

I’m sure lots of you could make these little treats with your eyes closed, but that’s not to say the end result isn’t absolutely delicious and for me, very nostalgic. Calling for only a few ingredients and with barely any skill required, these are the perfect thing to make with children over Easter- they (and you, be real) will love mixing together the melted chocolate with their favourite biscuits, and who doesn’t get worked up into a frenzy over mini eggs?!

Ingredients (makes 12):

For the tiffin base: 200g dark chocolate, 100g butter, 1tbsp golden syrup, pinch salt, 200g your favourite crushed biscuits (I used ginger snaps)

For the nest topping: 200g crumbled up shredded wheat, 150g milk chocolate (melted), mini eggs

Method:

  1. Line a 12 hole muffin tin with cupcake cases. Place the dark chocolate, butter and golden syrup in a heatproof bowl and set over a pan of gently simmering water. Stir occasionally until melted then remove from the heat and add the biscuits and salt. Stir to coat then distribute the mix between the cupcake cases. Smooth down and chill for half an hour.
  2. While the tiffin bases are firming up, stir together the melted milk chocolate and crumbled shredded wheat until it resembles little twigs.
  3. Take the chilled bases and top with a spoonful of the chocolate coated shredded wheat. Make a little dip in the centre and press in three mini eggs.
  4. Chill the complete nests for a further half an hour then remove the cupcake cases and serve!

Enjoy!

Dark Chocolate and Ginger Cookies

Biscuits, Chocolate

These cookies are big, chewy and packed full of dark chocolate chunks and stem ginger pieces; better still, they’re so easy to make and you can make the dough ahead of time and freeze it for future use!

cookies3

Ingredients (makes 15-20):

  • 200g plain flour
  • 50g cocoa powder
  • 1/2 tsp bicarbonate of soda
  • pinch salt
  • 150g caster sugar
  • 150g dark brown soft sugar
  • 2tbsp ginger syrup
  • 175g butter, melted
  • 1 egg and 1 egg yolk
  • 300g dark chocolate chunks
  • 100g chopped stem ginger

chocolate-cookies

Method:

  1. Line 2 baking trays with greaseproof paper.
  2. Sift the flour, cocoa powder, bicarbonate of soda, salt and caster sugar into a large mixing bowl. In a jug, mix together the dark brown soft sugar, melted butter, ginger syrup, egg and egg yolk.
  3. Pour the mixed wet ingredients into the dry. Beat with a wooden spoon until you have a smooth cookie dough.
  4. Add the chocolate chunks and chopped stem ginger and knead briefly into the dough.
  5. Take a tablespoon of the cookie dough and roll into a ball. Repeat until you have used it all up then line onto trays and press down with the palm of your hand. Chill for 20 minutes and preheat the oven to 190c.
  6. Once the cookies have firmed up a bit, bake for 10-12 minutes. Leave to cool on the trays (they will be soft when you take them out of the oven but will become chewy after cooling) then display on a platter and serve!

Enjoy!

 

Brown Sugar Meringues with Rum Caramel and Bananas

Cooking, Uncategorized

Meringue is a guaranteed crowd pleaser throughout the year, whether you enjoy it torched on top of lemon meringue pie or piled high with summer fruits as the base of a retro pavlova. Though these classic forms of meringue are delicious, I thought I’d try out a brown sugar variation for a richer flavour; they worked brilliantly and the brown sugar adds a deep molasses kick which pairs really well with rum caramel sauce, caramelised bananas, peanuts and creme fraiche.

meringues1

meringues4

Ingredients (makes 6-8 large meringues):

For the meringues:

  • 225g dark brown soft sugar
  • 50g caster sugar
  • 4 large egg whites
  • pinch salt

For the rum sauce:

  • 200g granulated sugar
  • 50ml water
  • 40g butter
  • 75ml double cream
  • pinch salt
  • 2-3 tbsp dark rum

For the caramelised banana:

  • 100g caster sugar
  • 25g butter
  • 2 bananas

For the toppings:

  • chopped peanuts
  • some creme fraiche

meringues2

Method:

  1. Preheat the oven to 120c. Line 2 baking trays with greaseproof paper.
  2. Place a heatproof bowl over a pan of simmering water and add the brown sugar and egg whites. Whisk with electric beaters until the sugar has dissolved and the mixture is voluminous and hot to the touch.
  3. Remove the bowl from the heat and keep whisking. Add the caster sugar a tablespoon at a time and increase the speed on your beaters. Whisk until you have stiff peaks.
  4. Pile the meringue into nests on the prepared baking trays. Bake for 1 1/2 to 2 hours. Switch the oven off when you can easily peel the meringues off the paper and they are crisp. Leave in the oven to cool for an hour.
  5. While the meringues are cooling make the caramel. Place the sugar and water in a saucepan and heat gently until the sugar dissolves. Once the sugar has dissolved bring to a boil and allow to turn into a deep caramel colour. Remove from the heat and add the cream, butter and salt. Whisk until smooth (it will spit). Allow the sauce to cool slightly then add the rum. Taste and add more if you feel it needs it (hardcore). Set aside.
  6. For the bananas, place the sugar in a heavy bottom pan. Heat, allowing the sugar to melt. Swirl occasionally but do not stir. Take the sugar to a golden colour and add the butter (it will spit). Stir together then add the banana pieces. Cook for a few minutes then turn over and remove from the pan.
  7. To assemble top the meringues with creme fraiche, followed by the bananas, sauce and peanuts.

meringues3

Enjoy!

Date and Ginger Pudding with Maple Sauce

Cakes, Uncategorized

This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…

Ingredients:

  • 225g butter
  • 225g soft dark brown sugar
  • 70g black treacle
  • 165g golden syrup
  • 200g pitted dates
  • 200ml boiling water
  • 100ml milk
  • 350g plain flour
  • 2tsp bicarbonate of soda
  • 2tbsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp mixed spice
  • 2 eggs
  • For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt

Method:

  1. Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
  2. Roughly chop the dates and place in a small bowl, then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once melted, add the soaked dates and water. Stir together.
  3. Now gradually pour in the milk. Stir together until well combined. Set aside.
  4. Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
  5. Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
  6. While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
  7. Serve the pudding warm with a generous helping of sauce and vanilla ice cream.

treacke

Mince Pie Bars

Pastry, Uncategorized

These Bakewell inspired bars are made up of a crisp pastry base, zesty mince meat centre, cinnamon frangipane top, toasted almond sprinkling and a dollop of obligatory brandy cream; delicious and oh-so festive!

Ingredients:

  • 250g plain flour
  • 140g butter
  • 1tbsp caster sugar
  • 3 egg yolks
  • 3tbsp water
  • 1 jar good quality mince meat (optional: add the zest of 1 orange and a handful chopped walnuts to it)
  • 150g butter
  • 150g golden caster sugar
  • 75g ground almonds
  • 75g self-raising flour
  • 1/2 tsp cinnamon
  • 3 eggs
  • handful flaked almonds
  • 150ml double cream
  • 1tbsp brandy
  • 2tbsp icing sugar (plus extra for dusting)

 

Method:

  1. First, make the pastry (or skip steps 1 and 2 if you’re using shop bought shortcrust!). Place the butter, sugar and flour in a food processor and blitz until they form breadcrumbs. Pour into a large bowl. In a small bowl whisk together the water and egg. Add 4tbsp of this mix to the crumbs and stir with a cutlery knife. If there are still dry patches add a little more liquid until the mixture comes together to form a dough. Press into a thin disc shape and wrap in cling film. Chill for 15 minutes.
  2. Preheat the oven to 190c. Lightly grease a rectangular tart tin. Take your chilled pastry and roll out to about 3mm thick. Line into the tart tin, pushing it into the corners as you go. Chill again for 10 minutes.
  3. Now it’s time to blind bake. Screw up a piece of greaseproof paper and unfold, then press down into the case. Fill with baking beans and spread out to completely cover the base. Bake for 15 minutes until the sides are set then remove the beans and paper and bake for a further 5-10 minutes until the base is dry and sandy. Don’t let it colour as it will be returning to the oven when filled.
  4. Reduce the oven temperature to 170c.
  5. Now make the frangipane. Cream together the butter and sugar until light and fluffy then add the eggs one at a time, beating well between each addition (add a little of the flour to prevent curdling if you like). Once well combined, beat in the ground almonds and fold in the remaining flour and cinnamon.
  6. Now it’s time to assemble. Take your tart case and spread a generous layer of mince meat across the base. Top this with the frangipane and level out as best you can. Sprinkle with flaked almonds.
  7. Bake for 20-25 minutes or until the frangipane is cooked through. If the pastry or almonds are browning too much just cover loosely with foil.
  8. Once baked, cool on a wire rack while you make the brandy cream. To do this simply whisk together the brandy, cream and icing sugar until thick. Spoon onto each bar, dust with icing sugar and serve.