GINGER HONEY CAKE
300g honey
75g unsalted butter, melted
50ml sunflower oil
3 medium eggs
400g stem ginger, chopped
2cm piece fresh ginger, peeled and finely grated
4 tsp ground ginger
1 tsp ground cinnamon or coriander
250g plain flour
2 tsp baking powder
Extra butter and honey, for finishing
Method
Line the base and sides of a small loaf tin with baking parchment.
Preheat the oven to 170C/150C fan/335F/gas mark 3.
Put the honey in a bowl, add melted butter, oil and eggs, then beat until smooth.
Stir in the chopped ginger, grated ginger and spices, add the flour and baking powder, stir well until everything is evenly mixed, then spoon into the tin.
Take small slivers of butter and lay them centrally along the length of the mixture. This will force the cake to crack along the butter line.
Bake for about 70-80 minutes undisturbed, as the cake is slightly fragile and prone to collapsing until the mixture sets.
Use a skewer to check that the centre is baked.
It will burn on top slightly, or at least go very dark. This is due to all that honey, and for me, it's part of the cake's charm.
Saturday, 20 April 2013
Saturday, 13 April 2013
POPPYSEED CAKE WITH LEMON TOPPING
POPPYSEED CAKE WITH LEMON TOPPING
Ingredients
180g unsalted butter, softened
180g white spelt flour, sifted
3 large free-range eggs
1 tsp baking powder
180g maple syrup or honey
85g poppyseeds
For the topping
250g cream cheese or mascarpone
the finely grated zest and juice of 1 unwaxed lemon, plus extra pared lemon zest to decorate (optional)
½ tsp vanilla extract
30g maple syrup or honey
Preheat the oven to 170C/gas mark 3.
Grease and flour a 20cm loose-bottomed cake tin.
Method
In a large mixing bowl, cream the butter until pale and fluffy.
Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.
Continue to beat until you have a light, fluffy mixture (if it looks as if it is curdling, add another tablespoon of flour).
Fold in the remaining flour and the baking powder, add the maple syrup and the poppy seeds and stir to combine.
Scrape the mixture into the prepared tin, level the top and bake in the oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave in the tin to cool for 10 minutes before turning out on to a wire rack to cool completely.
When the cake has cooled, beat together all the ingredients for the topping and spread it over the surface using a palette knife.
Sprinkle with pared lemon zest, if using.
Ingredients
180g unsalted butter, softened
180g white spelt flour, sifted
3 large free-range eggs
1 tsp baking powder
180g maple syrup or honey
85g poppyseeds
For the topping
250g cream cheese or mascarpone
the finely grated zest and juice of 1 unwaxed lemon, plus extra pared lemon zest to decorate (optional)
½ tsp vanilla extract
30g maple syrup or honey
Preheat the oven to 170C/gas mark 3.
Grease and flour a 20cm loose-bottomed cake tin.
Method
In a large mixing bowl, cream the butter until pale and fluffy.
Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.
Continue to beat until you have a light, fluffy mixture (if it looks as if it is curdling, add another tablespoon of flour).
Fold in the remaining flour and the baking powder, add the maple syrup and the poppy seeds and stir to combine.
Scrape the mixture into the prepared tin, level the top and bake in the oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave in the tin to cool for 10 minutes before turning out on to a wire rack to cool completely.
When the cake has cooled, beat together all the ingredients for the topping and spread it over the surface using a palette knife.
Sprinkle with pared lemon zest, if using.
Friday, 29 March 2013
VEGAN HOT CROSS BUNS
VEGAN HOT CROSS BUNS
Ingredients
750g wholemeal flour
35g fresh yeast (15g dried yeast)
100g currants
1 tsp allspice
1 tsp cinnamon
50g mixed peel
425ml water (cold or tepid not hot)
4 tblsp cold pressed oil
12g sea salt
Method
Place half the flour and all the peel in a bowl.
In a separate bowl place the yeast, oil, allspice, cinnamon and water. Leave until the yeast is active, i.e. bubbles appear on the surface.
When the yeast is active add to the flour and peel. This will be a thick batter. Beat well.
Leave batter mixture until it has doubled in size.
When it has doubled in size add salt. We do not add salt before this stage because it kills the yeast.
Beat the mixture well and slowly add the rest of the flour until you get a soft dough. This is important- the stiffer the dough, the heavier the buns and we are hoping to have light, soft hot cross buns. You may not need all of the flour- it depends on the absorbency.
Shape the buns (50g of dough gives a good sized bun) and place on an oiled baking sheet.
Place a pastry cross, cut a cross or pipe a choux pastry cross on the top and leave to rise.
Heat oven to 250°C/450°F/gas mark 7. It is important that the buns are cooked in an oven at this temperature.
When the buns have doubled in size, cook for 14 minutes in the hot oven.
Ingredients
750g wholemeal flour
35g fresh yeast (15g dried yeast)
100g currants
1 tsp allspice
1 tsp cinnamon
50g mixed peel
425ml water (cold or tepid not hot)
4 tblsp cold pressed oil
12g sea salt
Method
Place half the flour and all the peel in a bowl.
In a separate bowl place the yeast, oil, allspice, cinnamon and water. Leave until the yeast is active, i.e. bubbles appear on the surface.
When the yeast is active add to the flour and peel. This will be a thick batter. Beat well.
Leave batter mixture until it has doubled in size.
When it has doubled in size add salt. We do not add salt before this stage because it kills the yeast.
Beat the mixture well and slowly add the rest of the flour until you get a soft dough. This is important- the stiffer the dough, the heavier the buns and we are hoping to have light, soft hot cross buns. You may not need all of the flour- it depends on the absorbency.
Shape the buns (50g of dough gives a good sized bun) and place on an oiled baking sheet.
Place a pastry cross, cut a cross or pipe a choux pastry cross on the top and leave to rise.
Heat oven to 250°C/450°F/gas mark 7. It is important that the buns are cooked in an oven at this temperature.
When the buns have doubled in size, cook for 14 minutes in the hot oven.
Monday, 25 March 2013
NIGELLA LAWSON'S APPLE AND ALMOND CAKE FOR PASSOVER
NIGELLA LAWSON'S APPLE AND ALMOND CAKE FOR PASSOVER
It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.
- Nigella Lawson
Ingredients
3 apples
1 tablespoon lemon juice
2 tablespoons caster sugar
For the cake
1 splash of Vegetable oil To grease tin
8 medium eggs
325 grams ground almond
275 grams caster sugar
1 tablespoon lemon juice
50 grams flaked almonds
For the decoration
1 teaspoon icing sugar
Method
Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.
Preheat the oven to Gas mark 4/180C; oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.
It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.
- Nigella Lawson
Ingredients
3 apples
1 tablespoon lemon juice
2 tablespoons caster sugar
For the cake
1 splash of Vegetable oil To grease tin
8 medium eggs
325 grams ground almond
275 grams caster sugar
1 tablespoon lemon juice
50 grams flaked almonds
For the decoration
1 teaspoon icing sugar
Method
Peel, core and chop the apples roughly. Put them in a saucepan with the lemon juice and sugar and bring the pan to a bubble over a medium heat. Cover the pan and cook over a low heat for about 10 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. Leave to cool.
Preheat the oven to Gas mark 4/180C; oil a 25cm spring form tin with almond or a flavourless vegetable oil and line the bottom with baking parchment.
Put the cooled puree in the processor with the eggs, ground almonds, caster sugar and 1 tablespoon - or generous squeeze - of lemon juice and blitz to a puree. Pour and scrape, with a rubber spatula for ease, into the prepared tin, sprinkle the flaked almonds on top, and bake for 45 minutes. It's worth checking after 35 minutes, as ovens do vary, and you might well find its cooked earlier - or indeed you may need to give a few minutes longer.
Put on a wire rack to cool slightly, then spring open. This cake is best served slightly warm, though still good cold.
As you bring it to the table, push a teaspoon of icing sugar through a fine sieve to give a light dusting.
Sunday, 24 March 2013
BANANA SHORTBREAD, VANILLA BEAN CREAM
BANANA SHORTBREAD, VANILLA BEAN CREAM
You will need four individual metal tart cases about 10cm in diameter. Serves 4.
Ingredients
butter 55g
caster sugar 140g
bananas 4, slightly under ripe
For the shortcake:
butter 70g
caster sugar 75g
egg 1, small
plain flour 125g
For the vanilla cream:
mascarpone 200g
double cream 6 tbsp
vanilla pod 1
Method
For the pastry, dice the 70g of butter, put it into a food-mixer bowl with the sugar and beat until light and fluffy. Blend in the lightly beaten egg followed by the flour. Mix to a soft dough, turn on to a generously floured board, then roll into a fat sausage. Wrap in clingfilm and refrigerate for 30 minutes.
For the bananas, melt the 55g of butter and sugar in a nonstick frying pan over a low heat, stirring pretty much constantly. It will become grainy, then it might separate, but don't worry, keep stirring. You should end up with a buttery, toffee-coloured sauce. Pour it into the individual tart cases. Set the oven at 180C/gas mark 4
Peel and slice the bananas into rounds, then divide between the cases. Slice the dough into four discs then pat each out to fit the tart cases. They should be quite thick. Place a disc of pastry on top of each of the dishes on top of the bananas. Bake for 20 minutes until pale-biscuit coloured.
Run a palette knife around the edge of the metal tins, turn upside down and shake gently. If there is any toffee stuck on the base, remove it in small pieces and add to the top of each tart.
To make the vanilla cream, put the mascarpone in a bowl and stir in the cream. Slice the vanilla pod in half lengthways and scrape out the black seeds with the point of a knife, then stir gently through the mascarpone and cream. Serve with the warm banana tarts.
You will need four individual metal tart cases about 10cm in diameter. Serves 4.
Ingredients
butter 55g
caster sugar 140g
bananas 4, slightly under ripe
For the shortcake:
butter 70g
caster sugar 75g
egg 1, small
plain flour 125g
For the vanilla cream:
mascarpone 200g
double cream 6 tbsp
vanilla pod 1
Method
For the pastry, dice the 70g of butter, put it into a food-mixer bowl with the sugar and beat until light and fluffy. Blend in the lightly beaten egg followed by the flour. Mix to a soft dough, turn on to a generously floured board, then roll into a fat sausage. Wrap in clingfilm and refrigerate for 30 minutes.
For the bananas, melt the 55g of butter and sugar in a nonstick frying pan over a low heat, stirring pretty much constantly. It will become grainy, then it might separate, but don't worry, keep stirring. You should end up with a buttery, toffee-coloured sauce. Pour it into the individual tart cases. Set the oven at 180C/gas mark 4
Peel and slice the bananas into rounds, then divide between the cases. Slice the dough into four discs then pat each out to fit the tart cases. They should be quite thick. Place a disc of pastry on top of each of the dishes on top of the bananas. Bake for 20 minutes until pale-biscuit coloured.
Run a palette knife around the edge of the metal tins, turn upside down and shake gently. If there is any toffee stuck on the base, remove it in small pieces and add to the top of each tart.
To make the vanilla cream, put the mascarpone in a bowl and stir in the cream. Slice the vanilla pod in half lengthways and scrape out the black seeds with the point of a knife, then stir gently through the mascarpone and cream. Serve with the warm banana tarts.
Thursday, 21 March 2013
BLACK PEPPER AND FENNEL SEED RYE BREAD
BLACK PEPPER AND FENNEL SEED RYE BREAD
Ingredients
325ml regular black coffee, warm or cold
150g rye flour
2 tsp crushed black pepper
2 tsp anise, fennel or caraway seeds
1 tsp dry instant yeast
1½ tsp salt
325g strong white flour, plus extra for shaping
1 beaten egg and poppy seeds, to finish
Method
Put the coffee in a saucepan along with half the rye flour, the pepper and your seeds of choice. Whisk, heat until thick and just boiling, then spoon into a mixing bowl and set aside to cool until warm. Add the yeast, mix well, add the salt, the remaining rye flour and the white flour, then mix to a smooth dough. Cover, leave for 10 minutes, then on a lightly oiled worktop knead for 10 seconds. Cover, repeat twice more at 10-minute intervals, then leave for 30 minutes.
Line a baking tray with nonstick baking parchment. Using a little flour, pat out the dough into a 20cm square, then roll up tightly. Place the dough seam side down on the tray, cover with a cloth and leave to rise for 45 minutes. Egg-wash the top, sprinkle with poppy seeds, cut six diagonal slashes across the top and bake at 220C (200C fan-assisted)/425F/gas mark 7 for 40 minutes.
Ingredients
325ml regular black coffee, warm or cold
150g rye flour
2 tsp crushed black pepper
2 tsp anise, fennel or caraway seeds
1 tsp dry instant yeast
1½ tsp salt
325g strong white flour, plus extra for shaping
1 beaten egg and poppy seeds, to finish
Method
Put the coffee in a saucepan along with half the rye flour, the pepper and your seeds of choice. Whisk, heat until thick and just boiling, then spoon into a mixing bowl and set aside to cool until warm. Add the yeast, mix well, add the salt, the remaining rye flour and the white flour, then mix to a smooth dough. Cover, leave for 10 minutes, then on a lightly oiled worktop knead for 10 seconds. Cover, repeat twice more at 10-minute intervals, then leave for 30 minutes.
Line a baking tray with nonstick baking parchment. Using a little flour, pat out the dough into a 20cm square, then roll up tightly. Place the dough seam side down on the tray, cover with a cloth and leave to rise for 45 minutes. Egg-wash the top, sprinkle with poppy seeds, cut six diagonal slashes across the top and bake at 220C (200C fan-assisted)/425F/gas mark 7 for 40 minutes.
Thursday, 14 March 2013
CHILLI AND CHEDDAR CHEESE BREAD
CHILLI AND CHEDDAR CHEESE BREAD
Ingredients
2 tsp sunflower oil
Red chillies 1-2 seeded and chopped
180ml water
60ml semi-skimmed milk
50g grated mature cheddar cheese
1 tsp salt
1 tsp sugar
300g unbleached white bread flour
50g wholemeal bread flour
1 tsp easy blend yeast
Method
Put the oil and chillies in a pan and sauté on a medium heat for 3-4 minutes until soft. Remove and put aside to cool
Add chillies to the bread pan with the liquids.
Add the remainder of the ingredients to the bread pan in the order listed above.
Variation: For a milder flavour remove half the chilli and replace with chopped spring onion if preferred. For a fiery taste use a hot chilli such as Scotch Bonnet
Ingredients
2 tsp sunflower oil
Red chillies 1-2 seeded and chopped
180ml water
60ml semi-skimmed milk
50g grated mature cheddar cheese
1 tsp salt
1 tsp sugar
300g unbleached white bread flour
50g wholemeal bread flour
1 tsp easy blend yeast
Method
Put the oil and chillies in a pan and sauté on a medium heat for 3-4 minutes until soft. Remove and put aside to cool
Add chillies to the bread pan with the liquids.
Add the remainder of the ingredients to the bread pan in the order listed above.
Variation: For a milder flavour remove half the chilli and replace with chopped spring onion if preferred. For a fiery taste use a hot chilli such as Scotch Bonnet
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