• Tag Archives cake
  • Clementine/Satsuma/Orange Cake

    2014-06-27 19.30.53

    This is based on a Nigella recipe…love the great flavours…I’ve made this a couple of times with different types of oranges successfully every time…just a slightly different taste. And it’s gluten free..all the rage right now…as long as you use gluten free baking powder.

    400g oranges about 3-4 medium sized
    6 eggs
    225 g caster sugar
    275 g ground almonds
    1 t baking powder…again for this to be a gluten free cake then you must use gluten free baking powder.

    Pop the oranges into a fairly large pan and fill with water….for about 2 hours. Keep an eye on the pan….the first time I tried this I let it run dry. Mmmmmm burnt oranges…not! Drain the oranges, then let the oranges cool…they will be rather soft and squishy. When cool, split them open and take the seeds out then pop the whole thing…yup peel and all into a food processor and whip away! Preheat the oven to 190c. Prepare an 8″ pan. After you have pureed your oranges add the rest of the ingredients and whip until smooth. Pour into the prepared pan and pop into the oven for about an hour or until a knife comes out clean. I served this with fresh orange segments and double cream whipped with a bit of Cointreau…you can add orange juice to the cream if you want a non alcoholic cream :}

  • Chocolate Mousse Cake

    2014-04-10 13.53.01

    Not surprisingly this cake takes some doing…it requires a few different tasks…but trust me…it’s worth it!!! We’ve watched quite a few of the series Anna Olson Bakes and seen this cake made a couple of times and thought…man we really need to make that…sooooooo…here it is!

    And of course this is adapted from an Anna Olson recipe.

    Round One:

    Make the cake!

    1/2 c boiling water
    50 g plain chocolate chopped
    1/4 c butter, cut into pieces
    1 large egg
    1/2 cup sugar
    2 t vanilla extract
    1 1/4 c plain flour
    1 t baking powder
    3/4 t baking soda
    1/4 t salt
    1/2 c hot, strong brewed coffee

    Preheat the oven to 160c
    Prepare the 8″ pans by lining with parchment and dust with flour.

    Get that water boiling and put the chopped chocolate into a bowl and pop the butter in as well and then pour that boiling water over the chopped chocolate and butter and put to one side.

    Whip the egg, sugar and vanilla until it doubles…takes a couple of minutes but whip away!

    Then fold in the chocolate mixture by hand, don’t be tempted to use the mixer as it will whip out all the air that you’ve whipped in!

    Sift the remaining dry ingredients over the batter and then fold in and then stir in the hot coffee…and pour yourself a cup too to enjoy!

    Split evenly between two pans, pop in the oven for about 25 minutes…I’d check after 20! As per usual it’s done when a toothpick comes out clean. Let the cakes cool completely…now you’ll only be using one so you can freeze the other one of just nibble away!

    Round Two:

    Make the mousse:

    3 c double cream
    300g plain chocolate chopped
    3 egg yolks
    1/2 c sugar
    1/3 c water

    Whip up 1 1/2 c of the cream and chill….not you…the cream!

    Heat the other 1 1/2 c of cream to just below simmering and pour it over the chopped chocolate…leave for a minute, stir, and pop to one side.

    Now…this is the technical part…whip the egg yolk on high speed. Put the sugar and water in a small saucepan…boil until it reaches 250c on a jam thermometer….be patient as this takes a while!

    Start whipping the egg yolks on medium in a stand mixer…now slowly and carefully pour the hot sugar down the side of the bowl to stop splashing and then whip on high until it cools to just above body temp. It should have doubled in volume.

    Check the temperature of that chocolate mixture to make sure it’s about the same temperature as the egg yolk mixture.

    Fold the two together…then let it cool for about 15 minutes.

    Fold in the whipped cream in two separate additions.

    Round Three:


    Get a 9″ inch springform pan…I lined it with cling film to make it easier to remove and pour half the mousse into the bottom.

    Very carefully…slice the layer of cake in half and place half into the mousse.

    Pour the remaining mousse into the pan and then put the remaining half of cake on top and gently press it down so it’s level with the top.

    Carefully wrap the whole pan in cling film and pop it in the freezer for at least 4 hours…I was patient…unbelievable I know….and left it overnight.

    Round Four:

    Chocolate Glaze:

    1/2 c water
    1c sugar
    1/2 c double cream
    1/2 c cocoa
    1 1/2 T gelatine powder

    Bring the water, sugar and cream to a boil.

    Once it’s boiling whisk in the cocoa.

    Simmer for about 4-5 minutes.

    Soften the gelatine with 1/4 c water and whisk into the cocoa mixture until it’s dissolved and let cool to room temp and then chill for at least 3 hours….patience is needed again!

    Final Round!!!


    Remove the cake from the freezer and remove from the tin. Helpful hint….use a hairdryer to gently heat the edges and pop the outside ring off.

    Place the cake on a cooling rack with a baking tray underneath.

    Warm the glaze slightly and slowly pour the glaze over the top and spread gently with a spatula.

    Chill for an hour and then take it off the tray and place carefully onto your presentation plate….and finally…..serve it!

    Enjoy…it goes really well with a chilled glass of Prosecco!

  • Ginger and Pear Bundt Cake

    2014-03-05 21.05.29

    So I finally bought a bundt pan, wanted one for years and considering the baking I’ve done over the years it’s truly surprising I have never owned one. Next task…decide what to make in it…and it couldn’t be anything plain. I had some pears in the fruit bowl that needed using up and we have a serious love for ginger in our house so when I found the recipe for a pear and ginger bundt cake it had to be done.

    This is done in two parts first make the caramelised pears.

    4 pears cored and sliced fairly thinly
    100g butter
    125g dark brown sugar
    2 balls of stem ginger sliced
    1 t cinnamon
    1T syrup from the stem ginger

    Preheat the oven to 160c.

    Get a heavy frypan and melt the sugar and butter in the pan over a medium heat. Add the sliced pears and stem ginger to the melted butter and sugar, sprinkle the cinnamon over the mix and stir to mix. Let it simmer for about 10 minutes and take off the heat and set to one side.

    Now to make the cake batter.

    300 g plain flour
    1t baking powder
    125g butter
    100 g dark brown sugar
    25 g demerara sugar
    380 g black treacle
    250 ml buttermilk
    2 T ground ginger
    3 large eggs
    2 balls of stem ginger sliced
    2 T syrup from the stem ginger
    1 t cinnamon
    1 T all spice
    1/4 t nutmeg

    Sift the dry ingredients into a bowl. Get a stand mixer and cream the butter and sugar until light fluffy and pale. Turn the mixer off and pour in the treacle and mix together. Beat the eggs in a bowl and add the buttermilk and beat them as well. Add the dry ingredients bit by bit to the mixer so you don’t end up with mix everywhere. When the mix is all together add the stem ginger and syrup and mix again.

    Grease the bundt pan heavily! Using a slotted spoon take the pears out of the frypan and layer them around the bottom of the bundt pan. Arrange them as best you can so they look nice when the cake is turned out. Then carefully pour in the batter trying not to disturb your masterpiece of pear arranging. Level the batter and put into the oven for about an hour. Let cool for a bit and then place a plate over the pan and tip it over. Now right now you’ll have a lovely sugary, buttery, gingerly syrup in the frypan with nothing to do…we tipped some double cream in and whisked it up to make the most decadent sauce! How much double cream you use is up to you…you can make it as creamy as you like…it’s all personal!

    Adapted from a pinterest pin from A little bit of heaven on a plate.

  • I Love You More than a fat kid loves cake…cake!

    2014-02-15 18.59.232014-02-15 18.59.17

    As previously stated…don’t get all pc on me over the name…it just fits and it’s not slagging off anyone who is fat, or chubby, or portly, or slightly overweight, or obese, or children….the list goes on and on…it’s a term of endearment? well kinda. It just seems to fit. I was a chubby kid who loved cake and as stated before I’m no skinny minnie and I still love cake! And what a cake this one is….it’s a months calorie intake in one slice! but what the hell…it’s Valentines 🙂

    This is another one that’s a 4 act play!

    Act One….deep dark chocolate brownies!

    Now as it was for Valentines I decided to break out my heart shaped springform pan. Such a romantic! You can use your favorite brownie recipe or you can be lazy and use a box…sacriledge I know…mix. I had a box of the Ghirardelli Brownie mix that most American’s will know and love, but most of our UK fans won’t know it. Ghirardelli is chocolate made in San Francisco and they sell the Ghirardelli Brownie mix in Costco….or if you aren’t anywhere near the US or a Costco you can pay a ridiculous price for it on Amazon! Or just buy something from you local grocery store.

    Make 2 batches of brownie in whatever shape you fancy….let cool and freeze!

    Act 2….getting saucy

    I made the 2 sauces that I used but you can be lazy and use store bought chocolate sauce and caramel sauce. Now it is a kind of ice cream cake in the way that it is frozen but once thawed it keeps in the fridge for a couple of days and doesn’t become a great big puddle of goo! The peanut butter “ice cream” mix is made as follows!

    300 g plain full fat cream cheese
    1/4 cup milk
    1 cup double cream
    1/2 c caster sugar
    1 c peanut butter

    Whip all this loveliness up in a stand mixer until light and fluffy. Don’t eat too much of this because you need it for filling but it’s is light and creamy and oh so good!

    Act 3….coming together

    Take your springform pan and line it with parchment. Make sure the sides are smooth and slip in one layer of frozen brownie. Lovingly pour equal amounts of chocolate sauce and caramel sauce and then sprinkle some salted peanuts over. I used about 2 oz of dry roasted salted peanuts. You can get creative here and put whatever type of nuts you like, but to me, nothing like salted peanuts! Then spread gently half of the peanut butter mixture. Then the next layer is the next frozen brownie…push down gently and repeat the chocolate and caramel and peanuts.Then the rest of the peanut butter mix and smootht the top. Then back in the freezer!

    Final Act….topping it all off!

    Take the cake out of the freezer and remove the pan and parchment and put the cake on whatever plate you are planning on serving it on. Pour a generous amount of both the chocolate and the caramel sauce over the top letting it drip lovingly down the sides and pool along the edges 🙂 Then for the finishing touch I chopped up 3 Snickers bars into small chunks and sprinkled them over the top…..and voila! Sugar coma on a plate!

    We had some of this on Saturday night and we both have a sweet tooth…but it was so sweet that he went and got a bag of crisps (potato chips)to eat to counteract the sweetness!

    Adapted from a recipe by Life Love and Sugar