French Pear, Almond and Cardamom Cake

The recipe I have to show you here today is a French recipe. The French and English share a somewhat tenuous love/hate relationship I think . . . we've come to love their cafe culture and flock over the channel in hordes to partake of their lovely foods and cheeses . . . and yet at the same time . . . we're not quite ready to embrace them as a people . . . nor are they ready to embrace us I don't think.  It is possible perhaps they will always see us a little bit as intruders . . . and more than a little bit crazy.

 

They think we work too hard . . . we eat too fast . . . we don't know how to relax .  .  .  our cheeses are boring (NOT) and the only thing we know how to cook properly  is Roast Beef.  We think they have a tendency to be a bit laisser faire about life . . . they take too long to eat . . . they eat far too much garlic, and they are missing cheddar in their cheese shops (only the best cheese in the world, lol) . . . not to mention, they eat some pretty strange things like escargots and frogs legs . . .  oh, and all  the men have mistresses . . .

(Note . . . these are only random generalizations . . . and not the way I really think.  I am merely taking a fun poke at things.  My father is French.)

 

In reality, I love French food and patisserie . . . I always have done . . . especially the rustic country fare . . . and who does bread better than the French???   I don't think anyone can beat their bread . . . the first thing I do when we go across to Calais on the Ferry is to indulge in a fresh Almond Croissant . . . and don't get me started on their Macarons . . . I just adore them.  I could quite happily spend a week in a French Patisserie, indulging all of my whims and pastry fantasies.

 

This cake here today is a recipe which I gleaned from one of my favourite cookery books "Under the Walnut Tree, great recipes from our kitchen" by mother and daughter,  Anna and Fanny Bergenstrom.  No, they are not French.  They're Swedish, but their cooking is a happy mix of all things European, including this lovely cake, entitled "Granny's French Pear and Almond Cake."

 

It's a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds  . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.

 

The end result is a cake that is a beautiful light . . .  almost ethereal . . . creation.  Simple and yet divine.  Feel free to make this in individual dishes if you wish.  That would be so sweet upon the table I think . . . for today though, I just baked it in one 8 by 10 porcelain baking dish . . . and it looked every bit as lovely as it tasted.

 

Enjoy.



*French Pear, Almond and Cardamom Cake*
Serves 4 to 5
Printable Recipe

A light cake, stogged full of lovely sweet pears, ground almonds and just the merest hint of cardamom, which goes so very well with the pear.  Serve warm with some pouring cream.  If I am not mistaken this is also gluten free.

100g of ground almonds (19 TBS)
2 TBS butter, softened for buttering the dish
4 large firm, ripe pears
100g of butter, at room temperature (7 TBS)
100g of golden caster sugar (8 1/2 TBS)
1/4 tsp ground cardamom
pinch salt
2 medium free range eggs
2 TBS fresh lemon juice
icing sugar to dust
pouring cream or vanilla ice cream to serve

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter an oven proof dish with the soft butter.

Peel your pears, core them and then cut them into thick wedges.  Arrange the wedges in the prepared baking dish and then pop them into the heated oven for 10 to 15 minutes, while you mix together the batter.

Cream together the butter and caster sugar until light.  Stir in the ground almonds, cardamom and salt.  Beat in the eggs, one at a time.  Stir in the lemon juice until the mixture is smooth and combined.  Remove the baking dish from the oven and spread the almond batter over top of the pear wedges.

Return to the oven and bake for a further 15 minutes. 

Dust the warm cake with some icing sugar and serve either  on it's own, or with some pouring cream or vanilla bean ice cream.

This is a reposting of an earlier post, but so good I thought you would not mind me repeating it.  I will be back tomorrow with something brand new!

A Delicious Blackberry and Pecan Snacking Cake

I could tell you that this cake is moist and deliciously scrummy . . .



With it's lightly spiced and buttery batter . . . tucked beneath a layer of tart blackberries . . .



All that deliciousness . . . tucked beneath a crunchy layer of spicy buttery and nutty streusel . . .



I could tell you how it tastes even better the day after baking and warn you how difficult it will be to stop at one slice . . .



But instead . . .



I'll just suggest that you bake it yourself, and find all this out first hand. Bake it . . . soon. You won't regret it. I promise you this. If you only make one cake this month . . . let this be the ONE.



*Blackberry Pecan Snacking Cake*
makes one 8 inch square cake
Printable Recipe

A delicious cake, with a lightly spiced batter and topped with lovely blackberries and a scrummy brown sugar pecan streusal.

For the cake:
125ml of sour cream (1/2 cup)
1 large free range egg
1 tsp pure vanilla extract
4.25 ounces plain flour (1 cup)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
4 TBS unsalted butter, softened
3/5 ounces granlulated sugar (1/2 cup)

1 cup fresh or frozen blackberries

For the Streusel:
6 TBS soft light brown sugar, packed
2 ounces plus 1 tsp flour (1/4 cup)
1/'2 tsp ground cinnamon
1 1/2 ounces chopped toasted pecans (1/4 cup)
2 TBS unsalted butter, chilled and cut into small bits



Preheat the oven to 180*C/350*F/ Butter an 8 inch square pan and line with baking paper, leaving an overhang to lift the cake out with later. Butter the paper. Set aside.

Make the streusel. Mix the flour, brown sugar, and cinnamon with your fingertips. Drop in the butter and rub together until you get coarse crumbs. Stir in the chopped pecans. Set aside.

Whisk together the flour, baking powder, soda, salt, cloves and nutmeg for the cake batter in a medium bowl. Set aside. Whisk the sour cream, egg and vanilla together in a beaker. Set aside.

Cream together the butter and sugar until light and fluffy. Slowly drizzle in the egg mixture, beating all the while. Beat in the flour mixture, in three additions, beating well after each and scraping down the sides of the bowl each time. Scrape the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the blackterries over top and then sprinkle the streusel evenly over all.



Bake in the heated oven until golden brown and the cake tests down when a toothpick inserted into the centre comes out clean, about 45 to 50 minutes. Reemove from the oven and allow to cool in the pan for 15 minutes before lifting out to a wire rack to finish cooling. Cut into squares to serve. 

A nice scoop of vanilla ice cream or a dollop of whipped cream would not go amiss.  Just saying is all . . .

Banana Crumb Cake

 

I hid a few bananas from the Toddster this week so I could bake with them.  I am not overly fond of fresh bananas, unless they are sliced on top of my rice crispies or sitting beneath a blanket of custard, or in a banana cream pie.  I love baking with them most of all. 




If you were to offer me a bowl of fruit and there was only one apple in it and the rest were bananas . . . I'd take the apple every time.  Todd, on the other hand, loves bananas, and as soon as he sees them starten to really ripen he is in a mad rush to eat them all up before they go "bad."  I can't tell you the number of times I have wanted to bake something with banana in it only to see Todd sitting in his chair munching on the last banana! 





Hence my need to hide a few bananas . . . so I can bake.  Lovely goodies such as Banana, Cranberry and Walnut Loaf.  This is so good that my neighbor asks me to bake him one each Christmas.  Or my Fully Loaded Banana Chip Muffins.  Oh so scrummy.  Sour Cream Banana Loaf.  So moist and delicious.  My ex boss wanted me to bake it for him every week.  He loved it toasted and buttered for breakfast.  If you put the word Banana into the search block in my right hand column, you will find lots of banana delights.  Each one scrummier than the last!



We love this Banana Crumb Cake.   It's moist and delicious and has a ribbon of scrummy crumb through the centre, which kind of turns caramel-like . . . and then a crunchy crumb topping that is moreishly buttery.  Altogether this is a real winner.



It only keeps a couple of days though . . . which if you had a large family wouldn't be a problem as this disappears like water . . . but . . . if there are only two of you, like there is in our house, you will want to cut it into single servings, wrap well and freeze, for up to two months or so.



I don't see any problem in that.  It's nice to have some cake in the freezer for when the urge hits . . . especially when it's a delicious Banana Crumb Cake!  Enjoy!

*Banana Crumb Cake*
Makes one 9 by 13 inch cake
Serves 12

Printable Recipe  

Moist and delicious with a scrummy crumb running through the middle and garnishing the top.  In the centre it's just moreish, on top it's crunchy.   Gorgeous.

280g plain flour (2 cups)

3 tsp baking powder

1 tsp fine sea salt

3 medium ripe bananas

125g of unsalted butter, at room temperature (generous half cup, or 9 TBS)

280g of caster sugar (2 cups)

2 large free range eggs

1 tsp pure vanilla extract

225ml of whole milk (1 cup)

For the crumb filling and topping:

225g cold butter, cubed (scant cup)

400g soft light brown sugar (2 cups)

280g of plain flour (2 cups)

Icing sugar for dusting

For the glaze:

130g sifted icing sugar (scant cup)

few drops vanilla

1 - 2 TBS milk  

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 13 inch pan and dust lightly with flour, tapping any excess out.  Set aside.

Make the crumb filling by stirring the flour and brown sugar together in a large bowl.  Rub lightly to get rid of any lumps.  Drop in the butter and cut it in with a pastry blender or a fork, until you have a coarse crumb mixture.  Set aside.

Sift the flour and baking powder together.  Set aside.

Mash the bananas until they are liquified in a large bowl.   Add the butter to combine and then beat in the eggs, sugar and vanilla until mixed well.  Add the flour and milk alternately, beginning and ending with flour.  Pour half of the batter into the prepared pan.  Top with 1/3 of the crumb mixture.  Cover with the remainder of the batter.  Sprinkle the remaining crumb mixture over top evenly.

Bake for 50 to 55 minutes (mine took an additional 15 minutes) until the centre is set and a toothpick inserted in the centre comes out clean.  Allow to cool for 10 minutes.  At the end of that time dust with icing sugar if desired.  Whisk together the glaze ingredients until smooth and then drizzle them decoratively over the top of the cake.

Cut into squares to serve.  This may be served warm or cold and will store in an airtight container for up to 2 days.  It also freezes well.

Marbled Spice Crumble Cake

 

I love Saturdays.  They are so leisurely and non-comittal . . . just the way I like them.  Todd is free to do his thing, which usually means watching man movies on the telly that bore me to tears . . . and I am free to do my thing, which usually means baking something scrummy for us to share.



Some weekends it may be a nice crumble or pie . . . other weekends may find me baking muffins or cookies . . . scrummy tray bakes, or puddings . . . something delectable.



I love cake though and that is my favourite thing of all to bake.  I usually keep half of it for ourselves and then I have another half that I gift out to someone else . . . perhaps a neighbor, or an elderly friend.  Sometimes the missionaries.   Nobody has turned my offering down yet!



I found this recipe in a book for a chocolate marble cake with a crumble topping and it looked quite tasty to me.   (Rachel Allen's Cake Book)  Todd doesn't really like chocolate however and so I had pretty much scratched it off my to do list . . . although I do confess I did look longingly at the photo in the book from time to time.  (Doesn't everyone do that????)



Anyways, I got to thinking about how much Todd loves spice cakes . . . and then I thought surely I could adapt the recipe in some way and create a marbled spice cake . . . and that's just what I did.  I adapted and changed the ingredients somewhat, keeping the core ingredients the same . . . but at the same time different.



I deleted the cocoa powder completely, except for a touch in the spice batter for colour.   I then had to up the flour amount to make up for it's lack.   I kept half the batter plain, but to the other half I added a tiny bit of cocoa powder, some molasses and a whole lotta lotta spice!



Cinnamon, ground cardamom, ground cloves, ground allspice and ginger . . . a dusting of grated nutmeg.  I also added some mixed spice to the crumble topping and switched the chocolate chips out for white chocolate chips.



Oh boy, did this ever smell good when it was baking.  Spicy and warm . . . moreishly inviting.  Just like a home should smell.   We enjoyed nice big slices of it with cups of warm cocoa . . . and took several slabs of it over to our friend Doreen for her to enjoy this evening with a nice hot cuppa. 



It is a nice comfortable cake.  A sturdy cake.  Buttery and moist . . . and most at home with a hot drink or a cold glass of milk.   I love these kinds of cakes best of all.  Enjoy.

*Marbled Spice Crumble Cake*
Serves 6 to 8

Makes one 9 inch cake

Printable Recipe  

Delcious vanilla cake, marbled through with a lovely spiced batter and topped with a spicy white chocolate crumble.  What's not to like?  

For the crumble topping:

125g plain flour (scant cup)

75g caster sugar (6 1/2 TBS)

75g cold unsalted butter, cut into cubes (5 1/4 TBS)

75g white chocolate chips (3 ounces)

1 tsp mixed spice  

For the Cake:

225g of butter, softened (1 cup)

225g caster sugar (1 cup plus 3 TBS)

4 large free range eggs

1 tsp vanilla paste

250g of plain flour (2 1/3 cup)

2 tsp baking powder

50ml of milk (1/4 cup)  

For the spice batter:

1 tsp sifted cocoa powder
1 TBS molasses
1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp each ground nutmeg, ground cloves, ground all spice and ground ginger  

First make the crumble topping.  Whisk the flour sugar and spices together in a bowl.  Drop in the butter.  Rub it into a crumble resembling coarse bread crumbs using your finger tips.  Stir in the chocolate chips.  Set aside.  

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a nine inch spring form cake tin well, on the bottom and up the sides.  Set aside.  

Cream the butter and sugar together until light and fluffy.  Beat the eggs together and then beat in a bit at a time until thoroughly amalgamated.   Beat in the vanilla paste.  Sift together the flour and baking powder.  Fold this mixture into the cake batter.   Stir in the milk.  Divide the batter in half.   To one half add all of the spice batter ingredients.    Place the two different cake batters into the prepared baking tin, alternating spoonfuls of the  vanilla and spice batters.   Using a skewer gently draw swirls through the batter to marbelize it, taking care not to over do it.  Sprinkle the crumble topping evenly over top.


Bake in the preheated oven for 50 to 60 minutes.   Allow to cool in the tin for 10 minutes, then loosen around the edges using a small sharp knife.  Release and remove the sides of the tin.  Place the cake on a wire rack and allow to cool completely.  Carefully loosen the bottom using a fish slice or palate knife and slice the cake onto a plate to serve.



I thought you would enjoy seeing a photo of my little baking companion today.   Mitzie is never very far away when I am working in the kitchen, or taking my food photos.  Always hoping for a crumb to fall I guess.  I would surely miss her were she not there!

Pear and Apple Spice Cake

   

This is a lovely cake that I always used to make using just apples.   They almost melt into the cake, making it beautifully moist.   The other day I had some pears that I wanted to use as well, and so I used half pears and half apples with the most delightful results!!    

I kicked up the spice a bit.  Normally I use only cinnamon, but pears go so very well with cardamom . . . and nutmeg is a warm spice that goes well with most fruits, and so I added some of each of those.

 

WHAT A BEAUTIFUL CAKE.  No, not to look at, it's actually kind of ugly to look at, but flavour-wise, this cake cannot be beat.  It's just gorgeous!    

I added some toasted walnut pieces for a bit of crunch.  I do like a cake that is interesting and has different bits in it, don't you???  But fear not, if nuts are not your thing, you can easily leave them out, no problem.  Likewise the sultanas.    

I had some caramel sauce left from the  other day when I made those pumpkin fritters.  A bit of that warmed up and spooned over top went down a real treat.  It was absolutely perfect with this cake.  It almost tasted like a candy apple cake then . . .   

Of course, vanilla ice cream would go very well also . . . or custard, for what is icecream but frozen custard anyways.  Oh heck, why not go whole hog and have clotted cream.  Now that would be fantabulous!

*Pear and Apple Spice Cake*

Makes one large tube cake  

Moist and spicy and stogged full of fruit, raisins and nuts.  Delicious served warm with some caramel sauce.  Feel free to leave out the raisins and nuts if you don't like them.

420g of plain flour, plus more for dusting the pan (3 cups)

354ml of vegetable oil (1 1/2 cups)

380g of granulated sugar (2 cups)

3 large free range eggs

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground cardamom

1/4 tsp freshly grated nutmeg

1 tsp bicarbonate of soda

1 tsp vanilla paste

3 cups of peeled and thinly sliced pears and apples (I used cox's apples and conference pears
from our own trees) (355g)

115g of chopped toasted walnuts (1 cup)

150g of sultana raisins (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Grease a 9 inch tube pan with some shortening and dust lightly with flour, shaking out any excess.  Set aside.

Sift together the flour, spices, salt and soda.  Set aside.  Put the oil and sugar into a large mixing bowl.   Beat together with an electric mixer, or a stand mixer (using the paddle blade) for five minutes, until thick.  Beat in the eggs, one at a time and continue to beat until creamy.   Stir the dry ingredients into the batter.  Fold in the fruit and nuts.   Spread this batter into the prepared pan, smoothing the top over.   Bake for 1 hour and fifteen minutes, or until a toothpick inserted in the centre comes out clean.

Allow to cool completely in the pan before turning out.   Serve at room temperature with or without ice cream and some caramel sauce, if desired.



Speaking of cakes, it's always nice to have a nice tin to store all of your baked goodies in.  I was recently sent this lovely cake tin from  Rex London.  I fell right in love with it.  This Three Tier Red and Cream Cake Tin has a lovely vintage look which I just adore.

 

Made from sturdy enamel coated tin, all three compartments are ample in size and close air tight to help keep things fresh.  It would make a wonderful Christmas gift for that baker in your life who also adores anything vintage looking.  It sells for £34.95.  Its a beautiful way to keep three separate baked goodies stored properly without taking up a lot of counter space!  It gets a 10 out of 10 from me!  I love the colours and the vintage look of it.



I was also sent this adorable set of 12 Christmas Carnival Mini Loaf  Baking Cases, also from  Rex London. Made from sturdy card and beautifully decorated in a vintage Christmas images they are the perfect size for individual loaves, perfectly sized for gift giving.   I would buy three sets and then bake three different loafs in each set and then present  12 lucky elderly neighbors and friends or singletons with a gift of one of each, wrapped and tied up in a pretty bow for the holidays.   I can't think of one person that would turn that down.



They held up very well in baking without discolouring or going all floppy.  How cute is that?   These are also very reasonably priced at only £1.95 for the set of 12, which I think is great!  They also have alot of other types of baking cases for the holidays as well as a whole array of different items in the Christmas Carnival Design!

Many thanks to  Rex London for sending me these!!  I highly recommend both!

Note:  Although I was sent these to try, any and all opinions are my own.

Cookies and Cakes and Pies . . . oh my!

   

I had baked a delicious spiced apple and pear cake today to share with you, but the day got away from me and before I knew it, it was too dark to take photographs.   I like taking my food photographs in natural light if I can, which means I will have to wait until tomorrow.  In the meantime I am moving a few scrummy bits over from my other blog.  I think it would be nice to have all my recipes in one place.  The photography on these is not that great as it was eons ago and I was not that practiced at using my camera or taking photos!  They're all good solid recipes however.  There isn't a clanger in the bunch!  Tasty tasty!  I'll be back tomorrow with the apple cake!

  

*Cinnamon Oatmeal Cookies*
Makes about 36
Printable Recipe

Oh my but these are delicious fresh out of the oven with a tall glass of cold milk.  Each bite brings you the sweet crunch on the outside with the chewiness of the inside, and full oaty flavour.  I think these are fast becoming my favourite.

1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 TBS molasses
1 tsp vanilla
1 1/2 cups flour
1 1/4 cup old fashioned rolled oats, (Do NOT use instant)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup demerara sugar (to roll the cookies in)

Pre-heat the oven to 180*C/350*F.  Line two baking sheets with baking parchment.  Set aside.

Cream the softened butter together with the sugar, until light and cream.  Beat in the egg, molasses and vanilla.  Whisk together the flour, baking powder, baking soda, salt and cinnamon.  Stir this into the creamed mixture, blending in well.  Stir in the oats.  Put the demerara sugar into a bowl.

Roll bits of the dough into walnut sized pieces and then roll each ball in the demerara sugar to coat.  Place on the baking sheets, leaving about 2 inches between.   Bake, one tray at a time, placing them on the centre rack of the oven, for 10 to 12 minutes, or until lightly browned.  Remove to a wire rack to cool.  Repeat until all the dough has been used up.  Store in an airtight container.


 

*Chocolate Chip Cake*
Makes one 8 inch square cake
Printable Recipe

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips.  If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks.  The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F.  Grease an 8 inch square pan and then line it with parchment paper.  Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy.  Whisk together the dry ingredients.  Add them to the creamed mixture, alternately, beginning and ending with the dry.  Carefully fold in the beaten egg whites.  Fold in the chocolate chips, along with any flour residue.  Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Be careful not to overbake it.  Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool  before icing.

To make the icing, cream the butter until light.  Beat in the remaining ingredients, beating until light and fluffy.  Spread on top of the cooled cake.


 

*Gingerbread Pudding Cake*
Serves 12, but can be successfully halved
Printable Recipe

I just love pudding cakes, and this one is a spicy delight!  Serve warm with ice cream for a realy tasty treat!

2 1/2 cups flour
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/2 cup butter, softened
1/2 cup sugar
1 large egg, beaten
1 cup molasses
(mild and in the uk you can use 1/4 cup dark treacle mixed with 1/4 cup golden syrup)
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Pre-heat the oven to 180*C/350*F.  Whisk the flour, baking soda, ginger, cinnamon, salt, allspice, nutmeg and cardamom together in a bowl.  Set aside.

Cream the butter and sugar together until creamy.  Beat in the egg.  Mix the molasses and water together and then beaet that into the creamed butter, alternately with the flour mixture, beating only until blended.  Do not over beat.  Pour batter into an ungreased 13 by 9 inch baking pan. Sprinkle the brown sugar evenly over top.  Stir together the hot water and melted butter and carefully pour this over top of the batter.  Do not stur.  Bake for 40 to 55 minutes, or until the gingerbread looks all cracked on top and a toothpick inserted into the centre comes out clean.

Serve warm with some ice cream.  Delicious!!


 

*One Bowl Chocolate Cake*
Makes 2 9-inch layers
Printable Recipe

This is a rich and moist chocolate cake which goes together in a jiffy, all in one bowl.  Frost as desired with your favourite frosting.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 2ggs
1 cup whole milk
1/2 cup sunflower oil
2 tsp vanilla extract
1 cup boiling water

Pre-heat the oven to 180*C/350*F.  Grease and flour two nine-inch round cake tins.  Set aside.

Place all the cake ingredients,except for the boiling water into a large bowl.  Beat for 2 minutes on the medium speed of an electric mixer.  Stir in the boiling water and divide the batter amongst the prepared cake tins.  The batter will be thin.  Don't worry, this is normal.

Bake for 30 to 35 minutes.   The cake is done when a toothpick inserted in the centre comes out clean.  Cool in the pans for 10 minutes before removing to wire racks to finish cooling.

Frost and decorate as desired.



 


 *Strawberry Toffee Tart*
Serves 6
Printable Recipe

A crispy, buttery and oaty crust covered with a tangy cream and a plethora of sliced strawberries, this is truly moreish. A final drizzle of toffee sauce is it's crowning glory. Easy, quick and pleasing on all levels this is a true winner!

170g of hobnob biscuits (a buttery oatmeal cookie)
(Scant two cups of crumbs)

85g (1/3 cup) butter

400g of ripe strawberries (scant 3 cups)

385ml of double cream ( 1 2/3 cup)
5 soft toffees (such as Werther's original soft toffees)
200g tub of Greek Yoghurt (1 2/3 cup)
icing sugar for dusting



Line an 8 inch tart tin with baking parchment. Crush the biscuits to fine crumbs either in your food processor, blender or by bashing them in a plastic bag with a rolling pin. Tip them into a bowl and mix together with the melted butter. Press this mixture evenly in the base of the tart tin. Place in the refrigerator for 30 minutes or so until it feels firm. Once firm, remove the biscuit base from the tin and carefully slide it onto a flat serving plate.

Slice the strawberries and set aside.

Take 2 TBS of the cream and put it into a small bowl. Whip the rest of the cream until it holds soft peaks. Fold in the yoghurt and then spoon this mixture over the top of the biscuit base and cover with the sliced strawberries.

Add the toffees to the cream and place in the microwave. Cook on medium heat for 30 seconds to 1 minute. Stir until they form a sauce. Drizzle this sauce over the berries. Dust with icing sugar just before serving.


 

*Sticky Topped Gingerbread*
Makes one 8 inch square cake
Printable Recipe

I am a gingerbread connoisseur. I have tried many recipes through the years and this is the ultimate version that I have come up with. Dark, spicy and moist with a lovely and stickily decadent topping, this version wins on all counts!

1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp ground ginger
2 tsp unsweetened Dutch process cocoa powder
2 large eggs, at room temperature
1/2 cup firmly packed soft dark brown sugar
1/2 cup sour milk
(or buttermilk)
1/2 cup dark molasses
1/2 cup slightly salted butter, melted and cooled
For the Topping:
3 TBS butter
1/3 cup firmly packed dark brown sugar
2 TBS double cream (heavy or whipping)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour an 8 inch square baking dish, tipping out any excess flour. Set aside.

Whisk the flour, soda, salt, cinnamon, cloves, cocoa and ground ginger together in a medium sized bowl. Set aside.

Beat the eggs in a large bowl until foamy. Beat in the brown sugar, beating it until the mixture is smooth and lump free. Beat in the sour milk (or buttermilk), molasses and melted butter. Beat until well blended, scraping down the sides of the bowl as necessary. Fold in the flour mixture, mixing it in only until just blended in and no dry mixture remains. Scrape the batter into the prepared pan. Give the pan a gentle smack down on the counter a couple of times to release any air bubbles and then bang it into the oven and bake for 30 to 40 minutes, until the top springs back when lightly touched and the edges have pulled away a bit from the sides. Transfer to a rack to cook for several minutes while you make the topping.

Pre-heat the grill or broiler of your oven.

Place all the topping ingredients in a small saucepan. Heart over medium heat, stirring constantly until the mixture bubbles and thickens. Remove from the heat.

Take a fork and poke a few holes here and there across the top of your gingerbread. Pour the hot topping mixture evenly over top of the warm gingerbread, allowing it to seep down the sides. Place under the grill and broil until the topping is bubbling, about 40 seconds or so. (watch carefully so it doesn't burn!) Remove from the broiler.

Serve warm with sweetened whipped cream if desired.





*Baked Apples with Mincemeat and Cream*
Serves 4
Printable Recipe

I love baked apples. They are so easy to do and always taste so good when they are done. For a little something extra special try baking them stuffed with mincemeat. These are truly delicious!


1 medium bottle of sparkling apple cider or apple juice (about 3 1/2 cups)
2 dessert spoons of cranberry jelly
2 TBS unsalted butter
4 large baking apples (I used Blenheim Orange Suffolk)
4 dessert spoons of mincemeat
a small handful of chopped and toasted walnuts
a small handful of dried tart cherries
1 TBS chopped crystalized ginger
250 ml container of double cream for serving (about 1 1/4 cup)

Pre-heat the oven to 200*C/400*F/gas mark 6. Lightly butter a baking dish and set aside.

Put the apple cider, cranberry jelly and butter into a large skillet and bring to a boil. Boil until it is reduced to about 1 1/4 cups. This should take about 12 to 15 minutes.

In the meantime, cut a cone shaped piece from the stem end of each apple, about 2 inches wide at the tip and 1 inch deep. Using a melon baller, remove the core, leaving the apple intact at the bottom. Take a sharp knife and cut a slight slit around the middle of each apple, about halfway up. Try not to cut in too deeply. This will help to prevent the apple from exploding in the oven and help it to keep it's shape.

Mix the mincemeat, walnuts, cherries and ginger together in a bowl. Spoon this mixture into the apples, filling and mounding it up in the centre.

Arrange the apples in the baking dish and then spoon the cider over and around them. Bake for about 45 minutes, until the apples are tender. Serve warm in shallow bowls with a spoonful of cream or two drizzled over each.