yum

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

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 the 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!

Advertisements

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!

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!

Hazelnut, Blackberry, Bay and Pear Pavlova

This pavlova screams Autumn; each element contains a seasonal hero and I definitely (big statement) prefer the combination of hazelnut meringue, blackberry cream and bay poached pears over the classic summer berry meringue we all know and love here in England. Make it for an Autumn gathering (or dare I say it- Christmas) and it is sure to be a crowd pleaser.

Ingredients

For the pavlova:

  • 5 egg whites
  • 300g caster sugar
  • 1tsp corn flour
  • 1tsp white wine vinegar
  • 200g chopped hazelnuts

For the poached pears:

  • 4 pears, peeled
  • 200ml blackberry rum (or sloe gin)
  • 1 vanilla pod, split
  • 1 cinnamon stick
  • 3 bay leaves
  • 75g caster sugar

For the blackberry cream:

  • 400ml double cream
  • 2-3tbsp icing sugar
  • 1tsp vanilla extract
  • 250g lightly crushed defrosted frozen blackberries (these work really well for rippling as they are usually soft and juicy)

Method

  1. Preheat the oven to 130c and line a large baking tray with greaseproof paper. To start, make the pavlova. To do this place the egg whites in a large clean bowl (or bowl of a stand mixer) and whisk to stiff (but not dry) peaks. Once you reach this stage add the caster sugar 1tbsp at a time and keep whisking until you have a thick, glossy, grain free meringue. Now tip in the cornflour and white wine vinegar and briefly whisk once more to thoroughly combine. Finally, pour 150g of the chopped hazelnuts into the bowl and fold gently with a large metal spoon.
  2. Spoon the meringue onto your prepared tray and shape into a rough circle with a dip in the middle. Bake for 1-1 1/2 hours until the pavlova is crisp to the touch and peels away from the paper with ease, then switch off the oven and allow it to cool with the door ajar to avoid any major cracks.
  3. While the meringue is cooking and cooling, poach the pears. Pop the peeled pears in a saucepan along with the blackberry rum, vanilla pod, cinnamon stick, bay leaves and caster sugar then top up with water so that the pears are just covered. Simmer for around 25-30 minutes until the pears are tender but not mushy. Once ready, pick out the pears and leave to cool, then return the liquid to the hob, turn up the heat and boil until it reaches a syrupy consistency. Set aside to use later.
  4. For the blackberry cream, whisk the cream, icing sugar and vanilla to soft peaks then fold through the defrosted blackberries with a little juice (reserve a few whole ones for decoration).
  5. Now you are ready to assemble your pavlova. Put the meringue on a plate or serving platter and fill the dip with the blackberry cream. Pile up the pears on top, sprinkle with the remaining hazelnuts and drizzle over your syrup. Decorate with bay leaves or gold leaf, 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!

Conference Pear and Dark Chocolate Tart

This tart is simple but indulgent and marries together an Autumn favourite (pear) with my biggest weakness (chocolate). It makes for a delicious weekend treat served warm with ice cream but would equally round off a dinner party with a topping of lightly whipped Calvados cream; either way you can’t go far wrong with chocolate pastry and almond frangipane studded with ripe pears and oozing dark chocolate…

Ingredients

For the pastry:

  • 200g plain flour
  • 25g icing sugar
  • 25g cocoa powder
  • 140g cold cubed butter
  • 2 egg yolks
  • 2tbsp cold water

For the filling:

  • 5 eggs
  • 125g caster sugar
  • 300g ground almonds
  • 1tsp vanilla extract
  • 3 pears, sliced
  • 100g dark chocolate, broken into pieces

To finish:

  • 3tbsp honey
  • 50g dark chocolate

Method

  1. Start off with the pastry. Place the flour, cocoa, icing sugar and butter in a food processor and blitz until it takes on the texture of coarse breadcrumbs (you could also do this by rubbing these ingredients between your fingers then stirring in the egg and water with a cutlery knife). Add the egg yolks and water and pulse. Stop when the crumbs start to clump together to form large lumps of pastry then tip out, push together and shape into a disc. Wrap in cling film and chill for 10 minutes.
  2. Preheat the oven to 180c. Lightly grease a 22x22cm loose bottom tart tin with butter. Take your pastry and roll out on a lightly floured surface to about 3mm thick. Line the tart case, pushing the pastry into the corners with a smaller lump of dough. Trim the edges and return to the fridge to chill for a further 15 minutes.
  3. Once your pastry is firm, line with baking paper and baking beans and bake for 10-15 minutes until the sides are set. Remove the paper and beans and prick the base all over with a fork then bake for another 10 minutes or until the base is cooked through and has a sandy texture with no damp areas.
  4. While the pastry is cooking make the filling. To do this simply place the eggs, caster sugar, ground almonds and vanilla in a food processor and whizz up until well combined (or beat together with a wooden spoon).
  5. Reduce the oven temperature to 140c. Pour half the almond filling into the cooked pastry case and then sprinkle over the broken up chocolate. Add the remaining filling, level out, then arrange your pear slices all over the surface. Bake for 30-40 minutes or until the filling is golden and well risen.
  6. When your tart is ready, heat the honey a little and brush all over the surface to create a shine. Melt the dark chocolate (either in a ban marie or in the microwave) and flick across the top as desired to finish it off.

Slice up and serve with a dollop of creme fraiche or Calvados cream.

Vegan Berry Oat Bars

These dark chocolate covered bars are packed with nuts, seeds, fresh blackberries and oats; they’re essentially loaded flapjacks without the refined sugar and dairy, so you can feel a little better about having that extra piece (plus they’re vegan and absolutely don’t taste like those cardboard-esque ‘healthy’ alternatives to baked goods- you know the ones I mean).

Ingredients

  • 175g coconut oil
  • 175g your favourite nut butter (I used a combination of almond and peanut)
  • 175g agave syrup
  • 400g oats (I used Royal Oats Jumbo variety which you can find here)
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • pinch salt
  • 50g flaxseeds
  • 50g chia seeds
  • 150g shelled pistachios, roughly chopped
  • 200g fresh raspberries
  • 200g fresh blackberries
  • 150g dark chocolate
  • freeze dried raspberries (optional)
  • a few chopped pistachios (optional)

Method

  1. Preheat the oven to 170c (325f/ gas mark 3). Grease and line a square brownie tin (about 22x22cm).
  2. Place the coconut oil, nut butter and agave syrup in a saucepan and heat gently until everything melts together, then set aside.
  3. In a large bowl stir together the oats, spices, salt, seeds, pistachios, blackberries and raspberries. Pour the slightly cooled nutty liquid into the bowl and mix until the dry ingredients are all evenly coated (don’t be too rough with the berries as they can break up quite easily- you want some to remain whole!).
  4. Tip the oat mix into the prepared tin and pack down with the back of a spoon. Bake for 25-35 minutes or until the top is golden brown.
  5. Once baked, leave the traybake to cool completely in the tin. When it’s cooled and set up a little melt the dark chocolate (either in a ban marie or in short blasts in the microwave) and spread evenly all over the top. Sprinkle on the freeze dried raspberries and chopped pistachios (if you’re using them) and chill until the chocolate has set. Slice into bars and enjoy!