foodie

Apple Gingerbread with Rum Caramel

This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.

Ingredients

For the gingerbread:

  • 150g butter
  • 125g dark brown soft sugar
  • 175g golden syrup
  • 200g black treacle
  • 4 balls stem ginger, chopped
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2 freshly grated nutmeg
  • 250ml milk
  • 3 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • 3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)

For the rum caramel:

  • 200g caster sugar
  • 125ml water
  • 100ml double cream
  • pinch salt
  • 2tbsp rum (or brandy)

Method:

  1. Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
  2. For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
  3. In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
  4. Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
  5. Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
  6. Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.

Enjoy!

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Orange, Parsnip and Ginger Cake

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!

Coffee, Chocolate and Cardamom Cake

Moist coffee and hazelnut sponge, rich cardamom-spiked ganache and smooth espresso buttercream make up this delicious twist on an old favourite; I love the classic combination of coffee and chocolate (painfully predictable- I am addicted to both caffeine and cacao) but the cardamom adds a welcome aroma of spice which makes this cake an altogether more decadent one than your standard coffee and walnut. Enjoy on an Autumnal evening for a proper grown-up treat.

Ingredients

For the cake:

  • 350g softened butter
  • 250g soft light brown sugar
  • 5 eggs
  • 350g self raising flour
  • pinch salt
  • 12 cardamom pods, emptied and ground
  • 4tbsp coffee granules mixed with 3tbsp boiling water
  • 3tbsp milk
  • 100g chopped hazelnuts

For the cardamom ganache:

  • 200g dark chocolate
  • 250ml double cream
  • 8 cardamom pods, cracked open

For the coffee buttercream:

  • 200g softened butter
  • 400g icing sugar
  • 3tsp instant coffee dissolved in 2tbsp boiling water
  • 2-3tbsp milk

Method

  1. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  2. For the coffee hazelnut sponge, place the butter and sugar in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until pale and thick. Add the eggs one at a time, beating well between each addition to ensure the ingredients are well combined (add about 1tbsp of the flour with each egg if you’re worried about curdling).
  3. Next fold in the flour, salt and ground cardamom with a large metal spoon then finally stir in the coffee, milk and hazelnuts.
  4. Split the cake batter between the prepared tins and level off. Bake for 35-40 minutes.
  5. While the cakes are baking make the chocolate cardamom ganache. Place the cream and cracked cardamom pods in a saucepan over a medium heat. Bring to the boil then switch off and leave to infuse for 20 minutes. Meanwhile, chop up the chocolate and tip into a jug. Once the cream and cardamom has infused place back on the heat, bring to the boil then pour it over the chocolate through a sieve (to catch the cardamom pods). Let the cream melt the chocolate for a couple of minutes then stir to create a smooth ganache. Set aside for later.
  6. Now make the buttercream. To do this just cream together the butter and icing sugar with either electric beaters or a stand mixer with paddle attachment until very light and pale (about 10 minutes). Now add the milk and coffee and beat again to combine.
  7. Once the cakes are baked leave to cool completely in the tins, then turn out and slice each in half horizontally (leaving you with four layers).
  8. To assemble the cake stack up the layers sandwiched with chocolate cardamom ganache. Cover the whole cake in the coffee buttercream and decorate with piped buttercream peaks and a dusting of espresso powder.

Enjoy!

Chocolate Honeycomb Celebration Cake

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!

Chocolate, Cardamom and Raspberry Macaroons

I’m no macaroon master. I’ve never really committed much time to perfecting the art and will fully admit I’ve had a few disasters which have put me off practicing (not the best attitude). That said, I’ve recently been playing around with the classic patisserie staple and have become a lot more comfortable with the making process. This spiced chocolate variety is my favourite experiment to date and although they’re not entirely perfect to look at, the shells are both crisp and chewy, the fillings are well balanced and, most importantly, each mouthful is deliciously moreish.

Ingredients:

  • 200g caster sugar
  • 80ml water
  • 200g icing sugar
  • 175g ground almonds
  • 15g cocoa
  • 160g egg whites
  • pinch salt

For the filling:

  • 100g dark chocolate
  • 100ml double cream
  • 10-12 cardamom pods
  • 1 punnet fresh raspberries

For decoration (optional):

  • some additional dark chocolate, melted
  • edible gold paint

Method (makes about 30 macarons):

  1. Before I begin- you will need a sugar thermometer, an electric whisk or stand mixer, a food processor or blender, some greaseproof paper with 4cm circles traced on to use as a piping guide (see here) and piping bags.
  2. The first thing to do is weigh out your ingredients accurately (this is something I don’t often do but for this recipe, its a necessity!) and line up to 4 baking trays with your greaseproof paper templates.
  3. Now, place your ground almonds, icing sugar and cocoa powder in a food processor and blitz until very fine (about 30 seconds- 1 minute). Pass through a sieve into a bowl, discarding the chunky bits.
  4. Next, pop your water and caster sugar in a saucepan and heat gently until the sugar dissolves. Once dissolved, increase the heat and boil until the temperature reads 115c on your sugar thermometer.
  5. While your sugar syrup is heating up, stir half of the egg whites (80g) in with the ground almond mixture to create a thick paste. Place the other half (remaining 80g) in a clean bowl (or bowl of  a stand mixer) and whisk to stiff peaks.
  6. Take your sugar syrup (which should now be at 115c) and, while whisking on a high speed, pour it into your stiff egg whites in a slow stream. Your egg whites will become smooth and glossy (as you would expect from meringue). Now continue whisking for about 5 minutes until the bowl has cooled down to room temperature.
  7. Take 1/3 of this cooled meringue and stir it into the almond paste to loosen the consistency. Once well mixed add the remaining meringue and fold, very gently, until you have a mixture which is thick enough to be piped without running but not so thick that the meringue isn’t fully incorporated.
  8. Pile the mixture into a piping bag and snip the end off (about 1cm diameter). Take your macaroon template and pipe vertically (not at an angle) into each circle. Be sure to leave a tiny bit of space for spreading. I find that working quickly is best for consistency as you develop a bit of a rhythm.
  9. Once you’ve piped all your circles lift the trays a few inches off the work surface and drop them down a few times- this eliminates air bubbles. Now leave them for an hour to form a bit of a skin before baking. Preheat the oven to 140c (fan).

  1. While your macaroons are forming a skin, make the chocolate cardamom ganache. To do this, put the cream in a saucepan, crack the cardamom pods and add to the pan then very gently heat. Bring to the boil then set aside to infuse for 20 minutes. Chop the chocolate finely and scrape into a heatproof bowl.
  2. Once infused, strain the cream into another saucepan and bring to scalding point (just before boiling) then pour over the chocolate. Leave to stand for a couple of minutes then stir together to form a smooth ganache. Set aside until cool and thickened.
  3. Now your macaroons will be ready to bake; they will take around 18-22 minutes but check after 15. You’re looking for a crisp top and chewy middle, and they should peel off the greaseproof when ready.
  4. Cool the macaroon shells on a wire rack when they’re baked.
  5. To assemble the macaroons, pipe the thickened ganache in a ring around one shell and place a raspberry in the middle, then sandwich with another shell. Decorate with drizzled chocolate, edible gold paint and freeze dried raspberries.

Enjoy!

Gooseberry and Elderflower Layer Cake

Layers of zesty elderflower sponge sandwiched together with tart gooseberry compote and lightly whipped elderflower cream make up this delicious nod to the British countryside. Bake it for a special mid-summer occasion or round off a Sunday lunch with a generous slice.

Ingredients:

  • 275g soft butter
  • 275g caster sugar
  • zest 1 lemon
  • 5 eggs
  • 275g self raising flour
  • 3-4tbsp elderflower cordial

For the gooseberry compote:

  • 500g fresh (or frozen and defrosted) gooseberries
  • 75g caster sugar
  • 50ml water

For the elderflower cream:

  • 600ml double cream
  • 4-5tbsp elderflower cordial
  • 1-2tbsp icing sugar

Method:

  1. Preheat the oven to 170c. Grease and line two 8 inch cake tins.
  2. Place the butter, sugar and zest in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light, pale and fluffy.
  3. Add in the eggs one at a time, beating well between each addition to ensure they are fully incorporated. Now tip in the elderflower cordial and briefly mix once more to distribute it evenly through the batter.
  4. Sift over the flour and fold in with a large metal spoon. Split the mixture between the two prepared tins and level out. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
    While the cakes are baking, make the gooseberry compote. Put the gooseberries, sugar and water in a saucepan and gently heat, stirring occasionally, until the fruits are soft and a loose compote has formed (10-15 minutes).
  5. When the cakes are ready, leave to cool completely in the tins. While they cool, make the elderflower cream. To do this simply whisk together the cream, cordial and sugar until soft peaks form.
  6. Once all your elements are cool, assemble the cake. Spread a generous layer of compote and several dollops of elderflower cream between each sponge, then finish with a few sprigs of elderflower for a simple, effortless summer pudding.

Enjoy!

Soured Cream Chocolate Cake with Salted Caramel Buttercream and Almond Brittle

This isn’t a sophisticated cake. There is nothing particularly fancy or groundbreaking about the flavours or decoration; however, sometimes (and by sometimes I mean far more often than is deemed acceptable) I just crave a proper, dense, delicious chocolate hit, and for that this delivers every time (whether smothered in salted caramel buttercream or chocolate ganache- I’ll take either).

Ingredients:

  • 300g caster sugar
  • 300g soft butter
  • 225ml soured cream
  • 3 eggs
  • 2tsp vanilla extract
  • 75g cocoa powder
  • 300g plain flour
  • 1 1/2 tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch salt

For the buttercream:

  • 100g soft butter
  • 100g salted caramel sauce
  • large pinch salt
  • 500g icing sugar
  • 2-3tbsp milk

For the brittle:

  • 200g caster sugar
  • 100g almonds

Method:

  1. Preheat the oven to 180c. Grease and line a 10 inch cake tin.
  2. Place the sugar and butter in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. In a jug whisk the eggs, soured cream and vanilla. Add to the creamed mixture in 3 additions, beating well between each to ensure they are fully incorporated (add a little of the flour if you’re worried about curdling).
  3. Sift the cocoa powder, plain flour, baking powder, bicarbonate of soda and salt over the wet ingredients and mix to combine. Pour the batter into the prepared tin and bake for 45-55 minutes until a skewer comes out clean when inserted. Once baked leave to cool in the tin.
  4. Now make your brittle. Line a tray with lightly oiled baking paper. Place the sugar and almonds in a heavy bottomed pan and heat until the sugar melts. Tip the pan to coat the almonds in the caramel and leave it until it reaches a deep golden brown then pour onto the prepared baking paper. Use a wooden spoon to move the almonds around into a single layer, then leave to set hard.
  5. For the salted caramel buttercream (this is a bit of a guilty pleasure- it’s obviously very sweet so you could coat the cake in a dark chocolate ganache if you’re more grown up than me), simply beat the soft butter, caramel sauce and salt (I will be posting a recipe for salted caramel sauce soon if you’d like to make your own, otherwise just buy shop bought!) together until creamy, then gradually add the icing sugar until it reaches a light and thick consistency. Lastly, loosen up with a few drops of milk if necessary (do this by eye).
  6. To assemble, remove your cake from the tin and smother in buttercream. Break up the brittle and use as shards, or smash into a crumb and sprinkle over the top of your finished bake.

Enjoy!