Baking
Content
To Try - Baking
Contents
To Try - Baking........................................................................................................................1 Contents..................................................................................................................................1 Apple, Oat & Pecan Bars......................................................................................................2 Apple-Butterscotch Brownies...............................................................................................3 Classic Fudge Brownies........................................................................................................4 Molten Chocolate Puddings..................................................................................................5 Simple Chocolate Cake.........................................................................................................6 Best Ever Carrot Cake .........................................................................................................7 Carrot Cake..........................................................................................................................8 Lemon Drizzle Cake............................................................................................................10 Marble Pound Cake............................................................................................................11
Apple, Oat & Pecan Bars
Serves 12 bars Preparation 10 mins Cooking 25-30 mins
Ingredients 1. 2 eating apples (unpeeled), cored, cut into quarters and roughly chopped 2. 150g (5oz) butter, softened, plus extra for greasing 3. 150g (5oz) light soft brown sugar 4. 50g (2oz) porridge oats 5. 2 eggs 6. 200g (7oz) self-raising flour, sifted 7. 50g (2oz) pecans, plus 12 to decorate 8. 23x30cm (9x12in) Swiss roll tin Method 1. Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment. 2. Place the prepared apples in a food processor and pulse a few times until they're in small pieces. Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed. 3. Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely. 4. When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
From Cake by Rachel Allen (Collins, £25)
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Apple-Butterscotch Brownies
Ingredients: 1. 1 cup chopped Pecans 2. 2 cups firmly packed dark brown sugar 3. 1 cup butter, melted 4. 2 large eggs, lightly beaten 5. 2 tsp vanilla extract 6. 2 cups all-purpose flour 7. 2 tsp baking powder 8. 1/2 tsp salt 9. 3 cups peeled and diced Granny Smith apples ( about 1 1/2 lb) Method: 1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together brown sugar and next 3 ingredients. 3. Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13 x 9 inch pan; spread in an even layer. 4. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely ( about 1 hour). Cut into bars. 5. Side note: I substituted walnuts for the recipe and used a mixture of Granny Smith and Gala apples I had on hand…..turned out delish. Recipe adapted from Southern Living Magazine / September 2011 issue. 6. Enjoy!!
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Classic Fudge Brownies
Serves 15 Preparation 20 mins Cooking 25 mins
Ingredients 1. 300g (10oz) dark chocolate, roughly chopped 2. 300g (10oz) unsalted butter, chopped 3. 5 free range eggs 4. 400g (13oz) caster sugar 5. 1tsp vanilla extract 6. 150g (5oz) plain flour 7. 150g (1¾oz) cocoa powder 8. ½tsp baking powder 9. Pinch of salt 10. 100g (3½oz) dark chocolate chips Method 1. Heat the oven to 180°C (gas mark 4). Grease a shallow 20x30cm (8x12in) baking tin and line with baking paper (leave a little overhanging on the two long sides to help remove the brownies from the tin). 2. Melt the chocolate and the butter in a bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth (make sure the bowl doesn't touch the water). Allow to cool. 3. Place the eggs, sugar and vanilla in an electric mixer and beat for about 4 minutes or until thick, pale and fluffy. Beat in the cooled chocolate mixture. 4. Sift in the flour, cocoa, baking powder and salt and fold in using a large metal spoon, until smooth. Gently fold in the chocolate chips. Spoon the mixture into the tin and smooth the surface. 5. Bake for 30-35 minutes or until the top has formed a crust. It should be firm to the touch but still a bit moist in the centre. Allow to cool in the tin, then remove and cut into squares. Store the brownies in an airtight container for up to 2 days. Tip Remember, higher quality chocolate means you'll make better brownies. Look for a dark chocolate with at least 50% cocoa solids.
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Molten Chocolate Puddings
Serves 4 Preparation 20 mins Cooking 25 mins
Ingredients 1. 140g (4½oz) self-raising flour 2. 125g (4oz) unrefined caster sugar 3. 40g (1¼oz) cocoa 4. 125 (4fl oz) milk 5. 1 egg, lightly beaten 6. 60g (2oz) unsalted butter, melted 7. ½tsp vanilla essence 8. 100g (3½oz) brown sugar 9. Icing sugar, to serve Method 1. Heat the oven to 180°C (gas mark 4). Grease four 250ml ramekins or pudding bowls. 2. In a mixing bowl, sift together the flour, caster sugar, half the cocoa and a pinch of salt. Make a well in the centre. 3. In a separate bowl, combine the milk, beaten eggs, melted butter and vanilla. Pour the wet mixture into the well in the dry mixture and mix until smooth. 4. Spoon the mixture into the prepared dishes and place on an oven tray. Combine the brown sugar and remaining cocoa and sprinkle evenly over the top of each pudding. Bring one cup of water to the boil and carefully pour enough boiling water over the back of a spoon to fill each dish three quarters full. 5. Bake the puddings for 20-25 minutes or until they have risen and are firm to the touch. Dust with icing sugar and serve. Tip: The mixture can also be baked in heatproof ceramic cups, or it also works well in a large soufflé dish. Bake for about 40 minutes, or until firm.
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Simple Chocolate Cake
Serves 8 Preparation 10 mins Cooking 50 mins
Ingredients 9. 175g (6oz) margarine or softened butter 10. 175g (6oz) caster sugar 11. 3 large eggs 12. 150g (5oz) self-raising flour, sifted 13. 50g (1¾oz) of cocoa, sifted 14. 1tsp baking powder 15. 1tsp vanilla extract 16. Pinch of salt FOR THE SIMPLE CHOCOLATE ICING: 1. 100g (3½oz) of dark chocolate 2. 100g (3½oz) of chopped butter Method 1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or nonstick baking parchment to fit the base of the tin. 2. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. 3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. 4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. 5. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake
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Best Ever Carrot Cake
Serves Makes 12 slices Preparation 25 mins Cooking 40 mins
Ingredients 1. 250ml (8fl oz) vegetable or sunflower oil 2. 250g (8fl oz) caster sugar 3. Zest ½ orange 4. 3 large free-range eggs 5. 250 (8oz) self-raising flour, sifted 6. 250g (8oz) carrots, grated (about 3 large carrots) 7. 100g (3½oz) pistachio nuts, coarsely chopped FOR THE CREAM CHEESE ICING: 1. 300 (10oz) cream cheese (use reduced fat if you prefer) 2. 75g (2½oz) icing sugar, sifted 3. Zest ½ orange 4. 1-2tbsp orange juice Method 1. Heat the oven to 180C (gas mark 4). Grease a shallow 20x30cm (8x12in) cake tin and line the base and sides with baking paper, extending the paper 5cm (2in) above the tin. 2. Place the oil, sugar, orange zest and a pinch of salt in an electric mixer bowl and mix on a medium speed until well beaten. Reduce the speed of the mixer and gradually add the eggs. 3. Sift over the flour and gently fold in with a large metal spoon until smooth. Fold in the grated carrot and half the chopped pistachio nuts. Spoon tbe batter into the tin and smooth the surface. 4. Bake for 35-40 mins, or until golden and firm to the touch. Cool in the tin for about 10 mins, then, with the help of the overhanging baking paper, turn the cake out onto a 7
wire rack to cool completely. To make the icing, use a handheld electric beater to mix together all the ingredients until smooth and light. Spread over the top of the cake and sprinkle with the remaining nuts. Cut into 12 squares.
Carrot Cake
Yields 1 6″ cake. Ingredients FOR THE CAKE: 1. ¼ cup canola oil 2. ½ cup sugar 3. 1 large egg 4. ½ teaspoon cinnamon 5. ½ teaspoon vanilla 6. ¼ cup packed grated carrot (from 1 small carrot) 7. ½ cup flour 8. ½ teaspoon baking powder 9. ¼ cup chopped walnuts FOR THE FROSTING: 1. 3 ounce block of cream cheese, softened 2. 2 tablespoons butter, softened 3. 6 tablespoons powdered sugar 4. ¼ teaspoon vanilla Instructions 1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°. 2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute. 3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds–you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice. 4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven–moist crumbs clinging to the toothpick is ideal. 5. Allow the cake to cool completely on a wire rack before attempting to frost it.
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6. To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.
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Lemon Drizzle Cake
Ingredients 1. 225g butter , softened 2. 175g golden caster sugar 3. 3 lemons , zested and juiced 4. 4 eggs , beaten 5. 175g self-raising flour , sifted 6. 50g ground almonds 7. icing sugar for the icing
Method 1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a loaf tin roughly 17x8x10cm. Beat the butter and caster sugar using an electric whisk until pale and creamy. Add the lemon zest and whisk the eggs in little by little, beating well between each addition - don't worry if it looks curdled. 2. Fold the flour and almonds into the cake mixture using a large metal spoon or spatula, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. Cool for 10 minutes. 3. Meanwhile, mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake. Cool in the tin for a further 30 minutes and then remove from the tin, put on a rack set over a tray and drizzle on the rest of the icing. Cool completely.
THREE ALTERNATIVES • This mix also makes very good cupcakes - divide the mix between 12 deep cases and then bake for 18-20 minutes, or until cooked. Drizzle the top of each with the icing. To make an orange version, use the zest of 2 oranges but the juice of only one. A little zest in the icing will help bump up the flavour. A shot of limoncello added to the icing will add flavour and a decadent edge to the cake. Recipe from olive magazine, April 2011.
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Marble Pound Cake
Makes 1 small pound cake in a 5¾” x 3″ x 2″ mini loaf pan. Ingredients 1. 4 tablespoons unsalted butter 2. ½ cup sugar 3. 1 large egg 4. ¼ teaspoon vanilla 5. ½ cup flour 6. ⅛ teaspoon baking powder 7. 3 tablespoons milk + 1 teaspoon (divided use) 8. ¼ teaspoon instant espresso powder 9. 2 tablespoon cocoa powder Instructions 1. Before beginning, leave all ingredients for the pound cake on the counter and let them come to room temperature. 2. Then, butter a 5¾” x 3” x 2” mini loaf pan. Preheat the oven to 350°. 3. In a medium bowl, beat together with an electric mixer the butter and the sugar. Beat this mixture for 3-4 minutes, until it becomes fluffy and pale yellow. 4. Add the egg, and vanilla and beat until incorporated. 5. Next, add the baking powder and half of the flour. Mix to combine, then add 3 tablespoons of the milk. 6. Add the remaining flour and mix just until combined—do not over-mix the batter. 7. Scoop out 2 heaping tablespoons of the batter into a small bowl. Stir in the remaining 1 teaspoon of milk, espresso powder and cocoa powder. Stir very well–at first, it will seem like it won’t come together, but it will. 8. Pour the vanilla batter into the mini loaf pan. Then, dot the chocolate batter on top and use a toothpick or small knife to swirl into the vanilla batter. 9. Bake 38-42 minutes, or until a wooden skewer inserted comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out on a wire rack to finish cooling.
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Homemade Soda Bread
Ingredients 1. 500g (1lb) plain flour, plus extra for sprinkling 2. 1tsp salt 3. 1tsp bicarbonate of soda 4. 30g butter, chilled and chopped 5. 400ml (12½fl oz) buttermilk (or milk soured with a squeeze of lemon juice), plus extra if needed Method 1. Heat the oven to 200°C (gas mark 6). Sprinkle a baking tray with a little flour. 2. Sift the flour, salt and bicarbonate of soda into a large bowl. Rub in the butter with your fingertips until the mixture looks like coarse breadcrumbs, then make a well in the centre. 3. Pour the buttermilk into the well. Using a large metal spoon (or your hand), stir in large strokes until a soft dough forms. The dough should be soft, but not too wet or sticky. If it's too dry, add more milk (a tablespoon at a time) and mix. 4. Gather into a rough ball shape, then turn out onto a lightly floured surface and gently shape into a round loaf of about 8cm (3in) deep (don't play with the dough too much - a light touch is needed). The dough should feel slightly damp. Place the loaf on the baking tray, sprinkle with a little extra flour and slash a cross in the top with a sharp knife. 5. Bake for about 40 minutes or until risen and golden, and the loaf sounds hollow when tapped on the base. If the loaf is still a bit damp underneath, turn it upside-down on the tray and cook for a further 5-10 minutes. Serve warm or cold. Wholemeal soda bread: A mixture of plain and wholemeal flour makes a healthy yet deliciously moreish loaf. Use 100g (3½oz) plain flour and 400g (13oz) wholemeal flour and follow the above recipe. Mediterranean soda bread: You can add all sorts of extra goodies to soda bread to make it even more delicious. For a Mediterranean-flavoured bread, add 1 chopped red and 1 chopped yellow pepper, 50g (1¾oz) halved, good-quality pitted black olives and 3tbsp freshly grated Parmesan after the butter has been rubbed into the flour, then follow the instructions above. Thinly sliced, it makes delicious sandwiches. Tip Soda bread doesn't like to be mixed too much, so use a flat-bladed knife or a large metal spoon for mixing. The dough should be very lightly kneaded on a floured surface - just enough to shape the loaf. Bake it as soon as you can after combining the ingredients. If you want to prepare ahead, rub the butter and other dry ingredients together, but don't add the liquids until just before shaping and baking. 12
Make sure your oven is really hot, as this initial blast of heat activates the ingredients and helps them to rise. Soda bread is best eaten on the day it is made, but it does freeze well. Thaw at room temperature and reheat in a 180°C (gas mark 4) oven for about 10 minutes.
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Contents
To Try - Baking........................................................................................................................1 Contents..................................................................................................................................1 Apple, Oat & Pecan Bars......................................................................................................2 Apple-Butterscotch Brownies...............................................................................................3 Classic Fudge Brownies........................................................................................................4 Molten Chocolate Puddings..................................................................................................5 Simple Chocolate Cake.........................................................................................................6 Best Ever Carrot Cake .........................................................................................................7 Carrot Cake..........................................................................................................................8 Lemon Drizzle Cake............................................................................................................10 Marble Pound Cake............................................................................................................11
Apple, Oat & Pecan Bars
Serves 12 bars Preparation 10 mins Cooking 25-30 mins
Ingredients 1. 2 eating apples (unpeeled), cored, cut into quarters and roughly chopped 2. 150g (5oz) butter, softened, plus extra for greasing 3. 150g (5oz) light soft brown sugar 4. 50g (2oz) porridge oats 5. 2 eggs 6. 200g (7oz) self-raising flour, sifted 7. 50g (2oz) pecans, plus 12 to decorate 8. 23x30cm (9x12in) Swiss roll tin Method 1. Preheat the oven to 180°C (350°F). Gas mark 4, then grease the sides of the Swiss roll tin with butter and line the base with baking parchment. 2. Place the prepared apples in a food processor and pulse a few times until they're in small pieces. Add the butter and sugar and cream together for 20 seconds or so, then add all the remaining ingredients and pulse just until mixed. 3. Tip the mixture into the prepared tin and place the pecans on top, spaced apart to form an even grid (4 x 3). Bake for 25-30 minutes or until risen and golden, then remove from the oven and leave in the tin to cool down completely. 4. When cool, cut into 12 bars, each with one pecan on top, and remove from the tin.
From Cake by Rachel Allen (Collins, £25)
2
Apple-Butterscotch Brownies
Ingredients: 1. 1 cup chopped Pecans 2. 2 cups firmly packed dark brown sugar 3. 1 cup butter, melted 4. 2 large eggs, lightly beaten 5. 2 tsp vanilla extract 6. 2 cups all-purpose flour 7. 2 tsp baking powder 8. 1/2 tsp salt 9. 3 cups peeled and diced Granny Smith apples ( about 1 1/2 lb) Method: 1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. 2. Stir together brown sugar and next 3 ingredients. 3. Stir together flour and next 2 ingredients; add to brown sugar mixture, and stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13 x 9 inch pan; spread in an even layer. 4. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely ( about 1 hour). Cut into bars. 5. Side note: I substituted walnuts for the recipe and used a mixture of Granny Smith and Gala apples I had on hand…..turned out delish. Recipe adapted from Southern Living Magazine / September 2011 issue. 6. Enjoy!!
3
Classic Fudge Brownies
Serves 15 Preparation 20 mins Cooking 25 mins
Ingredients 1. 300g (10oz) dark chocolate, roughly chopped 2. 300g (10oz) unsalted butter, chopped 3. 5 free range eggs 4. 400g (13oz) caster sugar 5. 1tsp vanilla extract 6. 150g (5oz) plain flour 7. 150g (1¾oz) cocoa powder 8. ½tsp baking powder 9. Pinch of salt 10. 100g (3½oz) dark chocolate chips Method 1. Heat the oven to 180°C (gas mark 4). Grease a shallow 20x30cm (8x12in) baking tin and line with baking paper (leave a little overhanging on the two long sides to help remove the brownies from the tin). 2. Melt the chocolate and the butter in a bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth (make sure the bowl doesn't touch the water). Allow to cool. 3. Place the eggs, sugar and vanilla in an electric mixer and beat for about 4 minutes or until thick, pale and fluffy. Beat in the cooled chocolate mixture. 4. Sift in the flour, cocoa, baking powder and salt and fold in using a large metal spoon, until smooth. Gently fold in the chocolate chips. Spoon the mixture into the tin and smooth the surface. 5. Bake for 30-35 minutes or until the top has formed a crust. It should be firm to the touch but still a bit moist in the centre. Allow to cool in the tin, then remove and cut into squares. Store the brownies in an airtight container for up to 2 days. Tip Remember, higher quality chocolate means you'll make better brownies. Look for a dark chocolate with at least 50% cocoa solids.
4
Molten Chocolate Puddings
Serves 4 Preparation 20 mins Cooking 25 mins
Ingredients 1. 140g (4½oz) self-raising flour 2. 125g (4oz) unrefined caster sugar 3. 40g (1¼oz) cocoa 4. 125 (4fl oz) milk 5. 1 egg, lightly beaten 6. 60g (2oz) unsalted butter, melted 7. ½tsp vanilla essence 8. 100g (3½oz) brown sugar 9. Icing sugar, to serve Method 1. Heat the oven to 180°C (gas mark 4). Grease four 250ml ramekins or pudding bowls. 2. In a mixing bowl, sift together the flour, caster sugar, half the cocoa and a pinch of salt. Make a well in the centre. 3. In a separate bowl, combine the milk, beaten eggs, melted butter and vanilla. Pour the wet mixture into the well in the dry mixture and mix until smooth. 4. Spoon the mixture into the prepared dishes and place on an oven tray. Combine the brown sugar and remaining cocoa and sprinkle evenly over the top of each pudding. Bring one cup of water to the boil and carefully pour enough boiling water over the back of a spoon to fill each dish three quarters full. 5. Bake the puddings for 20-25 minutes or until they have risen and are firm to the touch. Dust with icing sugar and serve. Tip: The mixture can also be baked in heatproof ceramic cups, or it also works well in a large soufflé dish. Bake for about 40 minutes, or until firm.
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Simple Chocolate Cake
Serves 8 Preparation 10 mins Cooking 50 mins
Ingredients 9. 175g (6oz) margarine or softened butter 10. 175g (6oz) caster sugar 11. 3 large eggs 12. 150g (5oz) self-raising flour, sifted 13. 50g (1¾oz) of cocoa, sifted 14. 1tsp baking powder 15. 1tsp vanilla extract 16. Pinch of salt FOR THE SIMPLE CHOCOLATE ICING: 1. 100g (3½oz) of dark chocolate 2. 100g (3½oz) of chopped butter Method 1. Heat the oven to 180°C (gas mark 4). Lightly grease an 18cm (7in) round cake tin with a little extra butter or margarine and cut a piece of greaseproof paper or nonstick baking parchment to fit the base of the tin. 2. Put all of the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much - just long enough to make it smooth. 3. Pour or spoon the mixture into the tin, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake is cooked when it looks well risen and golden; the top should spring back when lightly touched with a fingertip. Another test is to insert a skewer into the centre of the cake - it should come out clean. 4. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cake out onto a wire rack to cool. 5. For the icing, place the dark chocolate and chopped butter in a heatproof bowl and set over a saucepan of very hot water until melted. Cool for 15 minutes, then spread over the top of the cooled cake
6
Best Ever Carrot Cake
Serves Makes 12 slices Preparation 25 mins Cooking 40 mins
Ingredients 1. 250ml (8fl oz) vegetable or sunflower oil 2. 250g (8fl oz) caster sugar 3. Zest ½ orange 4. 3 large free-range eggs 5. 250 (8oz) self-raising flour, sifted 6. 250g (8oz) carrots, grated (about 3 large carrots) 7. 100g (3½oz) pistachio nuts, coarsely chopped FOR THE CREAM CHEESE ICING: 1. 300 (10oz) cream cheese (use reduced fat if you prefer) 2. 75g (2½oz) icing sugar, sifted 3. Zest ½ orange 4. 1-2tbsp orange juice Method 1. Heat the oven to 180C (gas mark 4). Grease a shallow 20x30cm (8x12in) cake tin and line the base and sides with baking paper, extending the paper 5cm (2in) above the tin. 2. Place the oil, sugar, orange zest and a pinch of salt in an electric mixer bowl and mix on a medium speed until well beaten. Reduce the speed of the mixer and gradually add the eggs. 3. Sift over the flour and gently fold in with a large metal spoon until smooth. Fold in the grated carrot and half the chopped pistachio nuts. Spoon tbe batter into the tin and smooth the surface. 4. Bake for 35-40 mins, or until golden and firm to the touch. Cool in the tin for about 10 mins, then, with the help of the overhanging baking paper, turn the cake out onto a 7
wire rack to cool completely. To make the icing, use a handheld electric beater to mix together all the ingredients until smooth and light. Spread over the top of the cake and sprinkle with the remaining nuts. Cut into 12 squares.
Carrot Cake
Yields 1 6″ cake. Ingredients FOR THE CAKE: 1. ¼ cup canola oil 2. ½ cup sugar 3. 1 large egg 4. ½ teaspoon cinnamon 5. ½ teaspoon vanilla 6. ¼ cup packed grated carrot (from 1 small carrot) 7. ½ cup flour 8. ½ teaspoon baking powder 9. ¼ cup chopped walnuts FOR THE FROSTING: 1. 3 ounce block of cream cheese, softened 2. 2 tablespoons butter, softened 3. 6 tablespoons powdered sugar 4. ¼ teaspoon vanilla Instructions 1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°. 2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute. 3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds–you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice. 4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven–moist crumbs clinging to the toothpick is ideal. 5. Allow the cake to cool completely on a wire rack before attempting to frost it.
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6. To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.
9
Lemon Drizzle Cake
Ingredients 1. 225g butter , softened 2. 175g golden caster sugar 3. 3 lemons , zested and juiced 4. 4 eggs , beaten 5. 175g self-raising flour , sifted 6. 50g ground almonds 7. icing sugar for the icing
Method 1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a loaf tin roughly 17x8x10cm. Beat the butter and caster sugar using an electric whisk until pale and creamy. Add the lemon zest and whisk the eggs in little by little, beating well between each addition - don't worry if it looks curdled. 2. Fold the flour and almonds into the cake mixture using a large metal spoon or spatula, and then fold in 2 tbsp lemon juice. Spoon into the cake tin and bake for 50 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. Cool for 10 minutes. 3. Meanwhile, mix the remaining lemon juice and enough icing sugar to make a thin icing. Poke a few holes into the top of the cake with a toothpick and drizzle some of the icing over the cake. Cool in the tin for a further 30 minutes and then remove from the tin, put on a rack set over a tray and drizzle on the rest of the icing. Cool completely.
THREE ALTERNATIVES • This mix also makes very good cupcakes - divide the mix between 12 deep cases and then bake for 18-20 minutes, or until cooked. Drizzle the top of each with the icing. To make an orange version, use the zest of 2 oranges but the juice of only one. A little zest in the icing will help bump up the flavour. A shot of limoncello added to the icing will add flavour and a decadent edge to the cake. Recipe from olive magazine, April 2011.
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10
Marble Pound Cake
Makes 1 small pound cake in a 5¾” x 3″ x 2″ mini loaf pan. Ingredients 1. 4 tablespoons unsalted butter 2. ½ cup sugar 3. 1 large egg 4. ¼ teaspoon vanilla 5. ½ cup flour 6. ⅛ teaspoon baking powder 7. 3 tablespoons milk + 1 teaspoon (divided use) 8. ¼ teaspoon instant espresso powder 9. 2 tablespoon cocoa powder Instructions 1. Before beginning, leave all ingredients for the pound cake on the counter and let them come to room temperature. 2. Then, butter a 5¾” x 3” x 2” mini loaf pan. Preheat the oven to 350°. 3. In a medium bowl, beat together with an electric mixer the butter and the sugar. Beat this mixture for 3-4 minutes, until it becomes fluffy and pale yellow. 4. Add the egg, and vanilla and beat until incorporated. 5. Next, add the baking powder and half of the flour. Mix to combine, then add 3 tablespoons of the milk. 6. Add the remaining flour and mix just until combined—do not over-mix the batter. 7. Scoop out 2 heaping tablespoons of the batter into a small bowl. Stir in the remaining 1 teaspoon of milk, espresso powder and cocoa powder. Stir very well–at first, it will seem like it won’t come together, but it will. 8. Pour the vanilla batter into the mini loaf pan. Then, dot the chocolate batter on top and use a toothpick or small knife to swirl into the vanilla batter. 9. Bake 38-42 minutes, or until a wooden skewer inserted comes out with moist crumbs clinging to it. Allow the pound cake to cool for a few minutes before dumping it out on a wire rack to finish cooling.
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Homemade Soda Bread
Ingredients 1. 500g (1lb) plain flour, plus extra for sprinkling 2. 1tsp salt 3. 1tsp bicarbonate of soda 4. 30g butter, chilled and chopped 5. 400ml (12½fl oz) buttermilk (or milk soured with a squeeze of lemon juice), plus extra if needed Method 1. Heat the oven to 200°C (gas mark 6). Sprinkle a baking tray with a little flour. 2. Sift the flour, salt and bicarbonate of soda into a large bowl. Rub in the butter with your fingertips until the mixture looks like coarse breadcrumbs, then make a well in the centre. 3. Pour the buttermilk into the well. Using a large metal spoon (or your hand), stir in large strokes until a soft dough forms. The dough should be soft, but not too wet or sticky. If it's too dry, add more milk (a tablespoon at a time) and mix. 4. Gather into a rough ball shape, then turn out onto a lightly floured surface and gently shape into a round loaf of about 8cm (3in) deep (don't play with the dough too much - a light touch is needed). The dough should feel slightly damp. Place the loaf on the baking tray, sprinkle with a little extra flour and slash a cross in the top with a sharp knife. 5. Bake for about 40 minutes or until risen and golden, and the loaf sounds hollow when tapped on the base. If the loaf is still a bit damp underneath, turn it upside-down on the tray and cook for a further 5-10 minutes. Serve warm or cold. Wholemeal soda bread: A mixture of plain and wholemeal flour makes a healthy yet deliciously moreish loaf. Use 100g (3½oz) plain flour and 400g (13oz) wholemeal flour and follow the above recipe. Mediterranean soda bread: You can add all sorts of extra goodies to soda bread to make it even more delicious. For a Mediterranean-flavoured bread, add 1 chopped red and 1 chopped yellow pepper, 50g (1¾oz) halved, good-quality pitted black olives and 3tbsp freshly grated Parmesan after the butter has been rubbed into the flour, then follow the instructions above. Thinly sliced, it makes delicious sandwiches. Tip Soda bread doesn't like to be mixed too much, so use a flat-bladed knife or a large metal spoon for mixing. The dough should be very lightly kneaded on a floured surface - just enough to shape the loaf. Bake it as soon as you can after combining the ingredients. If you want to prepare ahead, rub the butter and other dry ingredients together, but don't add the liquids until just before shaping and baking. 12
Make sure your oven is really hot, as this initial blast of heat activates the ingredients and helps them to rise. Soda bread is best eaten on the day it is made, but it does freeze well. Thaw at room temperature and reheat in a 180°C (gas mark 4) oven for about 10 minutes.
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