foods

Classic Chocolate Fudge Cake (Gluten Free)

Cakes, Uncategorized

I can never understand why gluten free options are, not always but so often, dry, dense and disappointing. I’m not a coeliac myself and am not a fan of demonising gluten, however, if you are genuinely unable to enjoy it then I’m a firm believer that there should and can be delicious alternatives! This cake is the first of many gluten free versions of classic baking staples I’m planning, and seriously, it’s so moreish it brings a tear to my eye (deeply melodramatic but you get the message).

Ingredients

For the cakes (makes one 7-8 inch sandwich cake)

  • 200g ground almonds
  • 1tsp bicarbonate of soda
  • generous pinch salt
  • 175ml boiling water
  • 2tsp instant coffee
  • 80g cocoa powder
  • 300g golden caster sugar
  • 5 eggs
  • 225ml vegetable oil

For the ganache 

  • 300ml double cream
  • 200g 70% dark chocolate
  • 100g mik chocolate

Method

  1. Preheat the oven to 180c. Grease and line two 7-8 inch cake tins.
  2. Stir the almonds, bicarbonate of soda and salt together in a small bowl. Mix the cocoa, coffee and boiling water together in a jug until smooth and set aside.
  3. Beat the eggs, oil and sugar in a large mixing bowl (or in a stand mixer with paddle attachment) until pale and thick.
  4. Add the cocoa mix and continue whisking until you have a fairly liquid cake batter with no streaks. Add the almond mixture down the side of the bowl and fold in gently.
  5. Split the batter between the two tins and bake for 35-45 minutes until a skewer comes out with only a few moist crumbs attached.
  6. While the cake is baking, make the ganache. Finely chop the chocolate and pop it in a heatproof bowl. Meanwhile, pour the cream into a saucepan and set over a medium heat. When it reaches scalding point (just before a simmer), take off the heat and pour directly over the chocolate. Let it sit for a couple of minutes, then stir to create a smooth, glossy ganache. Allow this to cool and thicken to a spreadable consistency (15 minutes in the fridge once cooled to room temperature helps achieve this).
  7. Once the cakes are baked leave to cool in the tins for 10 minutes before transferring to a wire rack.
  8. To assemble your cake, level off your cakes if necessary, then fill and cover with ganache.

Enjoy!

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Spiced Pistachio and Sour Cherry Brownies

Chocolate, Uncategorized

No matter how many elaborate desserts or multi-step bakes I make, I will always have time for the humble brownie; there is something deeply satisfying about that fudgy melt-in-the-mouth core and crackly top, plus they are incredibly versatile- throw anything in (within reason) and you can guarantee a delicious result. These festive brownies are studded with orange-soaked sour cherries, pistachios and milk chocolate chunks, and hum with cardamom, cinnamon and mixed spice.

Ingredients

  • Juice of 1 orange
  • 100g roughly chopped sour cherries
  • 250g butter, cubed
  • 100g 80% dark chocolate
  • 150g 70% dark chocolate
  • 100g dark brown soft sugar
  • 100g golden caster sugar
  • 3 eggs, plus 1 egg yolk
  • large pinch sea salt
  • 1tsp ground cardamom
  • 1tsp ground mixed spice
  • 1/2tsp ground cinnamon
  • 100g plain flour
  • 75g roughly chopped pistachios
  • 150g roughly chopped milk chocolate

Method

  1. Preheat the oven to 180c. Grease and line a 22x22cm baking tin. Soak the sour cherries in the orange juice and set aside until required.
  2. Put the dark chocolate and butter in a heatproof bowl and set over a pan of gently simmering water. Leave to melt, stirring occasionally, then set aside to cool a little.
  3. Meanwhile beat together the sugars, salt, eggs and egg yolk in a stand mixer (or a large bowl) until very light and voluminous (it will pretty much double in size). This stage is well worth the effort- it will give you that classic cracked top.
  4. Once the egg mixture is ready, pour the chocolate mix down the side of the bowl and fold in using a large metal spoon. Add the flour, salt and spices and do the same until you have a smooth, lump free batter. Now add the pistachios, chocolate chunks and cherries (strain away the orange juice) and stir through to evenly distribute.
  5. Tip the mix into the prepared tin and level off then bake for 25-30 minutes. When it’s ready, the brownie will have a flaky crisp top but will still be gooey and moist on the inside. Set aside to cool in the tin then remove, slice up and serve.

Enjoy!

Pumpkin and Pecan Brown Butter Cake with Bourbon Caramel Icing

Cakes

Make the most of squash season with an ode to the Autumn months; made up of heavily spiced pumpkin and brown butter layers, smooth bourbon-laced caramel cream cheese icing and a slightly salty crunch of pecan brittle, this cake is absolutely delicious and marries together some of my favourite flavours.

Ingredients (serves 10-12)

For the bourbon caramel

  • 200g caster sugar
  • 50ml water
  • 100ml double cream
  • 1-2tbsp bourbon ( spiced rum would also work, or feel free to omit the alcohol)
  • pinch sea salt

For the cake

  • 250g butter, cubed
  • 4 eggs
  • 200g caster sugar
  • 50g soft light brown sugar
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp baking powder
  • large pinch salt
  • 1tsp ground ginger
  • 1tsp cinnamon
  • 1tsp ground cardamom
  • 1tsp mixed spice
  • 450g grated pumpkin (alternatively, you could use carrot or squash)
  • 75g sultanas
  • zest 1 lemon
  • 100g pecans, roughly chopped

For the icing

  • 250g mascarpone
  • 250g full fat cream cheese
  • the bourbon caramel

For decoration (optional)

  • pecan praline (to make this melt 100g caster sugar in a pan until golden, then add 75g pecans, stir to coat and set on a piece of baking paper- once set, crush up)
  • thyme sprigs

Method

  1. Start off by making the caramel. To do this place the water and sugar in a saucepan set over a gentle heat; do not stir, but swirl the pan occasionally to encourage the sugar to dissolve. Once the sugar has dissolved and you have a clear syrup, increase the heat and boil until it turns golden brown. At this stage add the double cream and stir, then pour in the bourbon and stir again. Continue to stir on the heat for another couple of minutes, then set aside and add the salt to taste. Leave to cool completely.
  2. Preheat the oven to 170c. Grease and line two 8 inch cake tins with baking paper. Place the butter in a saucepan and leave to melt and bubble until it starts to brown and smell nutty. Set aside to cool.
  3. Once the butter has cooled put it in a large bowl (or bowl of a stand mixer with paddle attachment) along with the sugars and egg and mix until pale and thick (about 5 minutes). Beat in the flour, bicarbonate of soda, salt, baking powder and spices and stir until just combined. Stir through the pumpkin, sultanas, lemon zest and pecans. Split the batter between the cake tins and bake for 30-40 minutes or until a skewer comes out clean when inserted.
  4. Leave the cakes to cool completely in the tins. Meanwhile, make the icing by simply whisking together the mascarpone, cream cheese and caramel until smooth. Pile into a piping bag fitted with a round nozzle.
  5. Once the cakes are completely cool, remove from the tins and slice in half horizontally (leaving you with 4 layers). Pipe the icing in little mounds over the whole surface area of the first layer, then stack up the remaining layers, repeating the piping as you go. Decorate the top with pecan praline and thyme.

Enjoy!

Blackberry, Hazelnut and Lavender Honey Celebration Cake

Cakes, Uncategorized

This cake, decorated with whimsical blooms from the Eloise bouquet by Bloom and Wild, is made up of four layers of moist hazelnut sponge soaked in lavender honey syrup, filled with a fresh blackberry compote and covered in delicately flavoured lavender mascarpone cream. The bouquet is inspired by a summer meadow, so it seemed only right to pick out some of my favourite ingredients the British countryside has to offer for this recipe; together the balance of nutty, floral and fruity flavours are delicious. Try this one out in August/September for a really special seasonal centre piece.

Ingredients

For the lavender honey syrup (this is used to soak the sponges and flavour the mascarpone icing)

  • 100ml runny honey
  • 75ml water
  • 4 sprigs fresh lavender or 1tbsp dried lavender

For the blackberry compote

  • 400g fresh blackberries
  • 3tbsp runny honey
  • Zest and juice 1 lemon

For the hazelnut sponges

  • 350g soft unsalted butter
  • 325g light brown soft sugar
  • 6 eggs
  • 200g ground hazelnuts (to make these just blitz 200g blanched hazelnuts in a food processor until fine)
  • 150g plain flour
  • 2tsp baking powder
  • Pinch salt

For the lavender mascarpone cream

  • 3-4tbsp of the lavender honey
  • 350ml double cream
  • 300ml mascarpone

To garnish (optional)

  • The Eloise bouquet by Bloom and Wild
  • Fresh blackberries
  • Crushed and toasted hazelnuts

Method

  1. Start by making the lavender honey (to give it time to develop in flavour). To do this just place the honey, water and lavender (whichever sort you’re using) in a saucepan and gently heat until the honey has dissolved into the water. Once this has happened, simmer for 2 minutes then set aside and leave to infuse until required
  2. Now make the blackberry compote by gently heating the blackberries, honey, lemon zest and juice in a saucepan. Stir occasionally, until the blackberries release their juices and reduce down to form a compote consistency. Set aside to cool.
  3. Preheat the oven to 180c. Grease and line two 8 inch cake tins.
  4. Place the softened butter and sugar in a large bowl (or bowl of a stand mixer) and beat until very light and fluffy (about 5 minutes). Add the eggs, one at a time, beating very well between each addition (add a tablespoon of the flour each time to prevent curdling). Once all the eggs are well incorporated, fold in the ground hazelnuts, remaining flour, baking powder and salt with a large metal spoon.
  5. Divide the mix between the prepared tins and level the tops. Bake for 35-40 minutes (or until well risen and a skewer comes out clean when inserted). Once baked, prick the surfaces of the cakes with a fork and spoon over 3-4tbsp of the lavender honey syrup, then leave to cool completely in the tins.
  6. While the cakes are cooling, make the lavender mascarpone cream. Put all the ingredients in a large bowl (or bowl of a stand mixer) and whisk until thick and spreadable. Scrape half the mixture into a piping bag. Now you’re ready to assemble the cake (providing all your elements are completely cool!).
  7. To put the cake together, slice the sponges in half horizontally (so you have four even layers). Place the first layer down on your chosen plate and pipe a thick ring of mascarpone cream around the edge, then fill the middle with one third of the blackberry compote and repeat this until you’ve stacked up all four layers. With the remaining mascarpone cream, cover the cake and smooth with a palette knife. Decorate with blooms from the Eloise bouquet or freestyle with hazelnuts, fresh blackberries and lavender.

Enjoy!

Carrot Cake with Pecan Brittle

Cakes, Uncategorized

This cake is a straight forward throw-it-all-in, mix, bake and frost situation (but tastes uh-mazing). The pecan brittle is optional but I think the nutty crunch and slightly bitter caramel really adds to the spiced sponge and tangy cream cheese frosting- definitely a winner!

carrot-cake-pecan1

Ingredients:

  • 225ml vegetable oil
  • 225g soft light brown sugar
  • 4 eggs
  • 250g grated carrot
  • 225g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 2tsp cinnamon
  • pinch salt
  • 1/2tsp mixed spice
  • 75g chopped pecans
  • For the brittle: 100g caster sugar, 100g pecans, pinch salt
  • For the frosting: 80g butter, 250g full fat cream cheese, 400g icing sugar, zest 1 lemon

carrot-cake-3

Method:

  1. Preheat the oven to 180c. Grease and line a square brownie tray (about 22x22cm).
  2. Place the oil, sugar, eggs and grated carrot in a large mixing bowl and briefly whisk to combine. Now sift in the flour, bicarbonate of soda, ginger, cinnamon, salt and mixed spice and beat together with a wooden spoon until smooth. Fold in the pecans.
  3. Tip this mixture into the square tin and bake for 25-35 minutes until golden brown and a skewer comes out clean when inserted.
  4. While the cake is cooking, make the brittle. To do this simply place the pecans and sugar in a  heavy bottom pan and gently heat until the sugar melts (don’t stir but swirl the pan occasionally). Once the sugar has melted allow it to reach deep golden brown then pour onto a piece of greaseproof paper and allow to set hard and cool.
  5. Once your cake is cooked and cooling on a rack (in the tin), make the frosting. Beat the butter until smooth then add the cream cheese and whisk until combined. Gradually pour in the icing sugar and continue to whisk for a few minutes- you should achieve light smooth consistency. Stir in the lemon zest last.
  6. Turn the cake out of the tin once it’s cooled and level off if necessary. Spread a generous layer of the cream cheese frosting all over then break up the brittle and sprinkle on.
  7. Slice up and serve (and try to resist coming back for a second piece).

carrot-cake-2

 

 

Snickers Cookie Sandwiches

Biscuits, Uncategorized

These Snickers cookies sandwiched together with peanut buttercream and caramel sauce are the ultimate indulgence- you must try them!

Ingredients:

For the cookies:

  • 225g soft butter
  • 125g caster sugar
  • 175g dark brown soft sugar
  • 2 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • pinch salt
  • 4 chopped Snickers bars
  • 100g dark chocolate chips

For the caramel filling: 40g butter, 40g dark brown sugar, 40g golden syrup, 50ml double cream

For the peanut butter filling: 300g icing sugar, 50g butter, 50g peanut butter, few drops of milk

Method:

  1. Preheat the oven to 180c and line 2 large baking trays with greaseproof paper.
  2. Cream together the butter, brown sugar and caster sugar with an electric whisk or stand mixer until light and fluffy. Add the eggs and some of the flour then whisk again to incorporate them into the mix. Add the remaining flour and bicarbonate of soda. Mix again.
  3. Add the chopped snickers bars and chocolate chips then fold in with a wooden spoon.
  4. Roll the cookie dough into small even balls (slightly smaller than a ping pong ball) and line onto the baking trays (allowing space for spreading).
  5. Bake for 10-12 minutes. Once cooked allow to cool on the trays while you make the fillings.
  6. For the caramel, melt together the butter, sugar and syrup. Once melted, bring to the boil then add the cream off the heat. Stir and allow to cool and thicken.
  7. To make the peanut butter buttercream, whisk the butter until light and fluffy. Add the peanut butter and briefly whisk together, then add the icing sugar gradually, whisking constantly until you have a light buttercream. Add some milk if the frosting is too stiff to achieve the desired pipe-able consistency.
  8. Now it’s time to assemble your cookie sandwiches! Just take a cookie, pipe a ring of peanut buttercream around the edge, fill it with caramel and pair up with another cookie to form a sandwich.

Sea Salt and Dark Chocolate Cookies

Biscuits, Chocolate

Cookies are among my favourite things to eat, and they’re SO easy to make. My dark chocolate variety spiked with Cornish sea salt are a grown up alternative to the classic milk chocolate chip cookie and they have quickly become a firm favourite in my house…

To make the cookie dough you will need (makes 12 large cookies): 225g unsalted butter, 125g caster sugar, 175g dark brown soft sugar, 2 eggs, 1tsp bicarbonate of soda, 2tsp cornish sea salt, 300g plain flour, 400g dark chocolate

For the chocolate finish you will need: 200g dark chocolate, sprinkling of cornish sea salt

Chop the chocolate into smallish pieces.

Cream together your butter and sugars with an electric whisk (or stand mixer) until light and fluffy. Add in the eggs one at a time and beat between each addition. To prevent curdling, add a little of the flour after each egg too.

Add the remaining flour, salt and bicarbonate of soda and whisk again until a thick dough has formed and all the ingredients are incorporated.

Add the chopped chocolate and mix well with a wooden spoon to evenly disperse.

Roll the dough into a sausage shape about 10cm in diameter and wrap in clingfilm. Chill for an hour.

Preheat your oven to 180c and line 2 baking trays with greaseproof paper (you will need to batch cook these cookies as they spread).

Take your firmed cookie dough from the fridge and chop into discs (around 2cm thick). Place three on the baking sheets at a time and bake for 12-15 minutes until they have a cracked appearance but are still soft in the middle (this means your cookies will be chewy!).

Repeat with the remaining cookie dough and once baked leave to cool completely on a wire rack.

For the finish, melt 200g dark chocolate in a bowl over a pan of simmering water. Set aside and leave to cool slightly.

Once slightly cooled dip your cookies in the chocolate (over about 1/3 of the surface) and sprinkle with sea salt.

Leave to set (if you can!) and enjoy!