fruit

Rhubarb and Ginger Cake with Cardamom Creme Fraiche

It’s hardly surprising that a combination of some of my very favourite ingredients (brilliant pink forced rhubarb, fiery stem ginger and warming cardamom) have married together to form my perfect cake (aside from fudgy, rich chocolate cake- that space in my heart will never be replaced). The recipe is super easy and the result is a moist, fruity bake packed full of flavour. Serve up with pistachio praline and additional poached rhubarb to brighten up the miserable grey that is January…

Ingredients (serves 8-12)

For the cake

  • 250g self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp bicarbonate of soda
  • pinch salt
  • 175g golden syrup
  • 3tbsp ginger syrup (from a stem ginger jar)
  • 125g butter
  • 4 balls stem ginger, diced
  • 125g dark soft brown sugar
  • 2 eggs
  • 250ml milk
  • 200g forced rhubarb

For the cardamom creme fraiche

  • 300ml creme fraiche
  • 10 cardamom pods, seeds removed and ground to a fine powder
  • 1tbsp icing sugar

Optional extras

  • poached rhubarb pieces (just pop 125ml water and 125g caster sugar in a saucepan and heat to melt the sugar- once it’s dissolved, bring to the boil and add 200g sliced rhubarb. Remove from the heat and leave for 5 minutes or until the rhubarb is tender but not mushy, then drain and use as desired)
  • pistachio praline (put 100g caster sugar in a heavy bottom pan and leave it to melt, swirling occasionally. Once completely melted add in 100g pistachios and swirl until the syrup has reached a deep golden colour. Scrape onto some greaseproof paper to set hard then break into a mixer, blitz and use as desired)

Method

  1. Preheat the oven to 180c. Grease and line a 20cm cake tin.
  2. Stir together the flour, ginger, cinnamon, bicarbonate of soda and salt in a large bowl. In a saucepan melt together the golden syrup, ginger syrup, butter, diced stem ginger and sugar. Bring to the boil for a minute then make a well in the dry ingredients and add the melted mixture. Stir together to eliminate any lumps then whisk the eggs and milk in a jug and add those in too and beat once more.
  3. Slice the rhubarb into 2 inch lengths and stir through, then tip the batter into the prepared tin (the mix is quite loose but don’t worry, it bakes beautifully and the rhubarb levels out within the cake during baking and doesn’t end up sinking to the bottom!)
  4. Bake for 1 hour- 1 hour 10 minutes or until the cake has reached a deep golden colour and a skewer comes out clean when inserted (it’s quite a long cooking time but this is necessary as there is a fair amount of liquid in the fruit- if the cake starts colouring a little too much before it’s cooked through, just cover it in foil for the remaining cooking time).
  5. While the cake is baking make the cardamom creme fraiche topping. To do this simply whisk together the creme fraiche, ground cardamom and icing sugar.
  6. Once your cake is baked, allow it to cool completely in the tin before removing it and presenting it on your chosen plate. Dollop on the creme fraiche just before serving and decorate with rhubarb and pistachios. I like to be quite free with this presentation but you can make yours more refined if you like.

Enjoy!

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A Very Late Christmas Cake

I have got to apologise for my lack of posts over the festive period. My intentions were to share lots of recipes with you, but I’ve been a huge let down on that front! It’s not that I haven’t been baking (I haven’t stopped as a matter of fact), I just haven’t had the time between working almost full time and getting all sorts of Christmas errands organised to take photographs and upload…

Now that I have a quiet week before I go back to being a manic crazy person again, I thought I would share my Christmas cake (better late than never!) which, ironically, I made over a month ago!

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The cake was created for a Christmas canapé party and is made in the traditional way- i.e. lots of booze, fruit, marzipan and icing ( I used Sailor Jerry spiced rum, as it’s my favourite!).

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The cake topper was my own creation, crafted from ready to roll white icing which I left to harden and then painted with food colourings. The icicles are made from melted mints.

Again, apologies for the belated post- maybe you could bookmark this and recreate this wintery sleeping fox cake as something a bit different next Christmas!

My Halloween Showstopper

This toffee apple cake, sandwiched together with salted caramel and toffee frosting, makes for the perfect table centre piece, especially when topped with honeycomb, haphazard spun sugar and mini toffee apple decorations… Give it a go this Halloween and you’re guaranteed to be popular with friends and family, old and young!

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For the sponge, you will need: 450g plain flour, pinch salt, 3tsp bicarbonate of soda, 1tsp baking powder, 3tsp cinnamon, 1tsp ginger, 250g caster sugar, 200g light brown soft sugar, 300g melted butter, 5 eggs, 3 apples

Grease and line two 20cm cake tins. Preheat the oven to 180c (fan).

Sift together the flour, salt, bicarbonate, baking powder, spices and caster sugar. Mix to combine. In a jug, mix the eggs, melted butter and brown sugar. Chop your apples finely into chunks.

Make a well in the middle of the flour mixture. Pour in the wet eggy liquid. Stir with a wooden spoon to fully combine and incorporate. Fold through the apple.

Separate the mix between the two tins and level the tops. Bake for 35-40 minutes or until a skewer comes out clean when inserted.

When cooked, leave for 5 minutes to cool in tins then turn onto a wire rack to cool completely.

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For the toffee frosting, you will need: 200g dark brown soft sugar, 100g butter, 100ml milk, 600 icing sugar, and more milk for loosening

Place the sugar, butter and milk in a saucepan and melt. Stir gently and set aside.

When cooled slightly, add the melted mixture to the icing sugar and stir until combined. If too thick, add drops of milk until a spreadable frosting consistency is achieved.

For the salted caramel recipe I use, click here. 

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To assemble the cake:

Trim the tops of the cakes if they’re not even, then spread 1tbsp salted caramel over the tops. Spread a generous swirl of the toffee frosting over the bottom layer and sandwich the other sponge over it. Coat the entire cake in toffee frosting, using a palette knife to achieve a smooth finish. Drizzle some salted caramel over the top.

For the crushed honeycomb recipe (optional) visit my last post and cancel out the chocolate!

Sprinkle the honeycomb in a circle around the top of the cake.

For the ‘toffee apples’, you will need: some roll out red icing, some kebab sticks and some caster sugar (amounts will depend on how many apples you would like!)

Roll the icing into small balls (slightly smaller than golf ball sized) and stick onto the end of a kebab stick. Place in the freezer to harden.

Place some caster sugar in a saucepan and melt over a medium heat. Once dissolved, let the sugar brown then remove from the hob. Take the icing balls from the freezer and dip in the sugar then leave to set. Arrange in a haphazard fashion around the top of the cake.

Enjoy!

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Rhubarb and Custard Eclairs

After catching up with last weeks Patisserie round on Bake Off, I decided to whip up my own eclairs using some rhubarb from the garden… What I came up with combines crisp choux pastry filled with stewed rhubarb and a delicious vanilla custard- what’s not to like?

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First, make the vanilla custard filling. For this you will need: 300ml milk, 2 egg yolks, 50g caster sugar, 1 vanilla pod, 4tsp plain flour, 4tsp cornflour, 300ml double cream (lightly whipped).

Mix together your egg yolks, caster sugar and the seeds from the vanilla pod in a bowl. After these are well combined gradually add the flours a little at a time, making sure you mix well between each addition.

Now heat your milk in a saucepan until just boiling. Add to the paste-like mix in the bowl and whisk, then return to the saucepan and heat for 3-5  minutes (or until well thickened). If it becomes lumpy, just whisk more vigorously.

Transfer to a bowl and cover with clingfilm to avoid a skin forming. After half an hour the custard will become almost set- now you need to stir to loosen then fold in the cream- your filling is now ready for piping!

Now prepare the rhubarb element of the filling; you will need: 3 sticks rhubarb, 3tbsp ginger syrup, 4tbsp caster sugar.

Heat the oven to 180c (fan).

Roughly chop the rhubarb and spread onto a baking tray. Drizzle over the ginger syrup and sprinkle on the caster sugar then cook for 15-20 minutes or until the rhubarb is soft.

Using the back of a fork squash the rhubarb and transfer to a bowl. It should be sticky and soft. Leave to cool.

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For the choux pastry, I followed Paul Hollywood’s basic recipe. You can find that here .

To assemble the eclairs, you will need: your choux buns, the vanilla custard, the roasted rhubarb, a sprinkling of ginger, 5tbsp icing sugar with a little water and food dye, and some crystallised ginger for decoration (optional).

Slice your choux buns in half horizontally. Take a piping bag and fill with the vanilla custard. Pipe little dots of the filling inside the bottom half of the bun until covered.

Now take your rhubarb and place on top of the custard layer (as pictured above). Close the lids on top.

Mix the icing sugar with a little water and food dye and drizzle over the tops of the buns for added sweetness, then place a piece of crystallised ginger at one end with a mint leaf as a final flourish.

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I hope you enjoy this latest recipe!

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Blackberry and Almond Mini-Cakes

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Great British Bake Off viewers; cast your minds back to week one, challenge one and you might recall the miniature cakes the contestants were asked to produce. Well, today I sought inspiration from that very task and baked blackberry and almond sponges on a small scale. I do not have a sophisticated method when devising recipes, but I hope that isn’t reflected in the end result (my ideas today stemmed from the blackberries I’d just picked and I made the rest up as I went along)! If you’d like to try it, you will need:

110g self raising flour, 110g caster sugar, 110g butter (soft), 2 eggs, 2tsp almond extract, 1 cup blackberries, juice 1 lemon, 200g mascarpone, 100g icing sugar, 5tbsp apple sauce and extra blackberries for decoration (makes 10)

First of all, sift the flour and sugar together, add the butter, eggs and almond extract then mix until combined. Once mixed, fold in 2/3 of the blackberries whole. Let the mix settle whilst you carry out the next step.

Place the remaining blackberries in a pan over heat with a sprinkling of caster sugar and the juice of a lemon. Stir until boiling then sieve away the liquid (the jam-like blackberries you have left should be very soft and will cover the tops of the little cakes).

Take a silicone mould (or any small mould you have) and grease with butter. Place a teaspoon of the soft blackberries in the bottom of each hole then fill 2/3 full with the sponge mix. Bake for 15 minutes at 190 then leave to cool.

Meanwhile, make your mascarpone filling. For this, simply whisk the icing sugar with the cream and it’s done ( I added a little of the reserved blackberry liquid to give the pinkish hue but this is not necessary).

Once cooled, turn out each cake and cut in half. Spread a little apple sauce over the bottom layer, followed by a squirt of the mascarpone cream. Sandwich the two pieces together and decorate as you please.

Enjoy!

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A Christmas Hit of Vitamin C

Everyone loves a chocolate orange in their stocking at Christmas, so I’ve concocted these rich chocolate orange cupcakes as a baked alternative. Orange spiked chocolate sponge topped with a smooth cream cheese frosting- what’s not to like!?

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To make these Christmas treats you’ll need: 80g butter, 200g caster sugar, 100g soft brown sugar, 2 eggs, a couple of drops of vanilla extract, 240 ml milk, the zest of one orange, 250g plain flour, 50g cocoa powder, pinch salt and 1tbsp baking powder (Makes 12)

First of all, line a muffin tray with cupcake cases and preheat the oven to 190c (fan).

Cream your butter and sugars together until fluffy, then sift in your plain flour, cocoa powder, baking powder and salt.

In a jug, whisk together the eggs, vanilla, milk and orange zest then add to the bowl in three additions, carefully mixing between each.

Separate the mix between your cases and bake for 20-25 minutes. Remove from the oven and leave to cool.

For the topping you will need: 600g icing sugar, 50g butter, 250g cream cheese, 60g cocoa powder and 2tbsp orange zest.

Mix together your icing sugar, cocoa powder and butter until a crumb-like mix has formed, then add your cream cheese in three additions, mixing vigorously between each. Stir in the zest and use a piping bag to neatly top your cooled sponges (or just spread over with a palette knife, if you like).

Decorate as you wish, I’ve used a little reserved orange zest, some chocolate swirls I set in the fridge, and a Christmassy flourish of glitter!

Enjoy!

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