Ginger Simnel Cake
09 Apr 2012 Leave a Comment
in Baking Tags: easter, ginger, ginger cake, marzipan, simnel cake
This is my variation of a Waitrose Easter recipe.
200g stem ginger in syrup, drained and chopped
250g marzipan
200g butter
300g light brown muscovado sugar
2 large eggs + 1 egg for glazing
25g fresh root ginger, grated ( or Waitrose lazy ginger)
200g self-raising flour
1 medium sweet potato, peeled and grated
Method
Preheat the oven to 170C, gas mark 3. Line a 20cm round, loose-bottom cake tin with baking parchment.
Melt the butter in a pan and stir in the sugar. Allow to cool slightly, then beat in 2 eggs and the root ginger. Stir in the flour, then the apple and stem ginger.
Turn the mixture into the tin, put this on a baking sheet, then bake in the oven for 1 hour to 1 hour 15 minutes (cover with baking parchment if it is browning too quickly). Leave to cool in the tin then turn out onto a baking sheet.
Heat the grill. Roll out the marzipan to make a 20cm circle. Use the trimmings to make 11 marble-sized balls. Lay the circle of marzipan on top of the cake, and brush with some beaten egg. Arrange the marzipan balls around the edge and brush with more egg. Grill the cake until the marzipan is patched with golden brown.
Transfer carefully to a serving plate. Serve at room temperature or slightly warmed.
Baked Mango and Vanilla Cheesecake
17 May 2011 Leave a Comment
in Baking, Puds Tags: apricot, Baked Mango and Vanilla Cheesecake, cheesecake, yeo valley yoghurt
This is my version of the Yeo Valley cheesecake recipe – it’s delicious!
50g unsalted butter
150g ginger biscuits
200g soft cheese
200g mascarpone
3 medium eggs
100g caster sugar
1tsp vanilla essence
40g plain flour
200ml Yeo Valley Organic Mango & Vanilla yogurt
1 ripe mango, sliced and skinned
Preheat the oven to 170c/325f/gas mark 3.
Grease a 22cm (9″) springform or loose based cake tin
Melt the butter and mix in the crushed ginger biscuits, then press the mix into the base of the cake tin and leave to cool.
Separate the eggs and beat the whites until stiff.
Beat the soft cheese,mascarpone and egg yolks, sugar and vanilla essence until well blended, then fold in the flour and yogurt.
Fold the egg whites into the mixture and then pour into the tin and level the top.
Bake in the preheated oven for 60-70 minutes or until firm to the touch, turn off the oven and allow to cool with the oven door ajar for about an hour.
Leave until cold and serve with the fresh mango.
Lemon Meringue Cake
10 Jan 2011 1 Comment
in Baking, Life's little extras Tags: cream cheese, dessert, lemon curd, lemon meringue, meringue
This is definitely my Christmas party piece! Layers of fresh lemon curd cream with crispy lemon meringue, yummy! You can make it in advance and pop it into the freezer until the day you want to eat it.
Serves 10
3 lemons
3 whole eggs + 2 whites
350g caster sugar
75g butter
284ml double cream
200g soft cheese (philadelphia type)
Line 3 baking sheets with non stick paper. Finely grate the rind & squeeze the juice of 3 lemons. Separate 2 eggs and set aside the yolks.
To make the meringue place 4 egg whites in a bowl and whisk until stiff . Slowly whisk in 125g caster sugar until mixture is stiff & shiny. Fold in grated rind of 1 lemon & 125g caster sugar. Spread the meringue into 3 circles just smaller than size of tin. Cook at 140c (275F) gas 1 for 21/2 to 3 hours. Swap tins round half way to cook evenly.
Make lemon curd by placing 150g caster sugar, butter, lemon juice and rest of rind in a bowl over a pan of simmering water. Heat until the butter has melted. Beat 2 egg yolks and 1 whole egg together, add to lemon mixture and cook over a low heat, stirring for about 20 minutes until thickened. Leave to cool.
Beat together the cheese and the lemon mixture. Lightly whip the cream and fold in.
Place one meringue flat side down in a loose bottomed tin. Cover with half the lemon mixture and top with another meringue, repeat with 2nd layer then put 3rd meringue on top Press down lightly. Freeze for at least 6 hours or overnight.
Leave in a cool place for 5 hours to thaw. Remove from tin and dust with icing sugar before serving.
Afternoon Tea
05 Sep 2010 Leave a Comment
in Baking, Life's little extras Tags: afternoon tea, Banana and chocolate bread, cake, carrot cup cakes, muffins, nanaimo bars
What could be nicer than sitting down with a cup of tea and a cake or two!
The Banana and Chocolate loaf is a Waitrose recipe and the carrot muffins were made by my daughter – who has just developed a passion for icing cup cakes!!
The nanaimo bars are a wickedly indulgent ‘no-bake’ bar, popularised by Patrick Cox’s new bakery. This is a similar recipe but you can find variations on the internet.
100g butter
50g sugar
4 tbs cocoa powder
1 egg, beaten
200g crushed digestive biscuits
75g dessicated coconut
75g finely chopped nuts
50g butter
3 tbs milk or cream
2 tablespoons custard powder
250g icing sugar
75g dark chocolate
50g butter
Melt the butter and mix in the sugar and cocoa powder. Stir until melted and smooth. Remove from the heat and beat in the egg then mix in the biscuit crumbs, coconut and nuts. Press into the bottom of an ungreased 8×8 inch pan.
For the middle layer, whisk together the butter, milk or cream and custard powder until light and fluffy. Whisk in the icing sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the dark chocolate and butter together in the microwave or over low heat. Spread over the chilled bars.
Pecan Streusel Cheesecake and Maple Syrup Sauce
28 Jul 2010 1 Comment
in Baking, Puds Tags: cheesecake, dessert, maple syrup, Maple Syrup Sauce, National Cheesecake Day, Pecan Streusel Cheesecake
Friday 30th July is National Cheesecake Day in the USA but I’m sure we can join in! Celebrate with this decadent cheesecake, quite a faff to make but believe me, it’s worth it!
200g shortbread-style biscuits
150g butter
3 x 200g packets half-fat soft cheese
275g light soft brown sugar
3 eggs
284ml carton double cream
15ml vanilla essence
125g chopped pecan nuts
Icing sugar to dust
25g caster sugar
60ml maple syrup
Grease and base-line a 23cm spring-release cake tin with non-stick baking parchment. Place biscuits in a food processor and process until mixture resembles fine crumbs. In a pan, melt 30g of the butter and stir into 125g of the biscuits. Press on to the base of the cake tin. Chill for 30min.
Place the cheese and 225g light soft brown sugar in a food processor and process together. Add the eggs, 50ml double cream and the vanilla essence. Blend for about 1min or until mixture is well mixed. Pour the filling over the chilled biscuit base and cook at 180°C (160°C fan) mark 4 for about 45min or until just set . Leave to cool completely.
Melt 50g of the remaining butter in a frying pan, add the pecan nuts and fry for about 2min. Add the remaining biscuit crumbs and the remaining 50g light soft brown sugar, then fry for about 3min or until the biscuit crumbs are beginning to turn golden. Add 75ml of the double cream and cook for about 2min, stirring constantly, until the mixture thickens. Remove from the heat, spoon on to a foil-lined baking sheet and cool. Break into pieces, then pile on top of the cheesecake. Dust with icing sugar.
Melt the remaining 50g butter with the caster sugar, maple syrup and the remaining 150ml double cream. Bring to the boil and cook until lightly golden. Serve the sauce warm with the cheesecake.
White Chocolate and Ginger Cheesecake
30 Apr 2010 Leave a Comment
in Baking, Puds Tags: cheesecake, ginger, white chocolate, White Chocolate and Ginger Cheesecake
Serves 10
175g ginger biscuits, crushed
50g butter, melted
150g white chocolate
250g mascarpone
400g cream cheese
4 eggs, beaten
100g caster sugar
75g stem ginger
Line a loose bottomed 9 inch tin with greaseproof paper.
Stir the melted butter into the biscuit crumbs and press into base of tin. Chill.
Heat oven 150c. Melt chocolate in a bowl over hot water. Then cool slightly.
Beat together cream and mascarpone. Stir in eggs, sugar, ginger and chocolate.
Pour into the tin and bake for 1.5 hours until set. Leave in tin to cool.
Chill for 4 hours
