All my bananas had been used up making several banana cakes earlier in the week so changed the plan and made a chocolate Daled. The cake was based on my Victoria Sandwich recipe x2.5. It took much longer in the oven than I had expected, the base recipe said approximately 30minutes so I had expected about 60….what a mistake it was more like 100minutes!! I was pleased that the cake came out of the mould in one piece, having looked at other posts some said it was almost impossible. I think that the middle section of the Dalek will be tasty but the head appears to be very hard due to the big difference in cake thickness in the head compared to the base. As it was mainly a cake test not a decorating test I just decorated it with my cupcake icing that I had added some black food colouring to. I think it looks quite good for a first attempt. The taste test will be tomorrow at my husbands work….Will try to make it as a jelly cake or an ice cream cake next time.
We needed bread for sandwiches so I decided to bake some rather than going to the shop. I am starting to get the hand of dried yeast and managed to make some of the nicest bread I’ve made. To make the bread: activate 15g of yeast in a bowl with a teaspoon of sugar and 150ml of luke warm water. Once frothing (10minutes later) add anther 350ml of luke warm water, 2 tablespoons of olive oil, 1.5 teaspoons of salt, some dried oregano, 300ml rye flour and enough plain flour to make it into a dough. Knead the dough for 5minutes and leave it to rise for 1hour. Knead the dough again, divide the dough and shape to two loaves. Place directly on a baking tray (or as I wanted it for sandwiches I buttered two loaf tins and put pumpkin seeds inside before placing the loaves in the tins). Leave the loaves to rise again for another hour before baking at 225degrees for 30minutes. The sandwiches are now ready for work and I’m lucking forward to lunch 🙂
Finally! A new post…. Work, uni and a broken oven put a temporary stop to my baking and blogging. In Sweden they eat Semlor (a sweet bun with marzipan and whipped cream) on Shrove Tuesday, much tastier than pancakes. Or you can do like us who had Semlor on Sunday when a few friends were over and had American pancakes today 🙂 I have been experimenting with new recipes and different yeast to get the best buns, slowly getting there I think, will do a last experiment this weekend before uploading a recipe. I also bought a Dalek cake mould this weekend and have a bowl full of brown bananas so think a banana and chocolate Dalek coming up too….need to find more people to feed cake….I will let you know how I get on 🙂
I fancied a change to the traditional Victoria sponge cake and thought I would try to combine it with the flavours of the ginger thins I made the other day and came up with this cake. I added 2 big teaspoons of cinnamon, 1big teaspoon of ginger and a small teaspoon of cloves to the sponge mixture. In the middle, instead of using raspberry jam, I used cranberry jam (1/2 jar) and whipped cream (250ml). The only problem was the size of the cake that ended up serving 12 not 2 so had to split it and find some guinea pigs to help out with the eating. I am lucky to have such accommodating neighbours.
Last year I had some mincemeat left over after making mince pies so I decided to experiment and came up with these cookies. I find that they are a nice alternative to mince pies (almost better) and they are much quicker to make. I will take some into the guys at work tomorrow for their opinion 🙂
When I was making my ginger thins my sister sent a photo of a new biscuit she had tried, the ginger thins/marzipan swirl. She had found the recipe on sotasaker.com. As I had some dough left from making my ginger thins I thought I’d give this a go. They are very tasty, they don’t store for very long but the dough can be kept in the fridge for a while or you can freeze the unbaked biscuits and bake on the day you want them. I will definitely try these again 🙂
In Sweden they eat pepparkakor in the winter. The biscuits are really nice to eat with warm glögg or mulled wine. They also work great as crackers and are really tasty with (blue) cheese. I put some in gift bags for my neighbours and colleagues as 150 biscuits is a bit much for me to eat. I took some step by step photos when I made them and have put these on the recipe page.
I love ice cream (yes all year around) and there is nothing better than proper dairy ice cream none of that palm oil / coconut oil substitute ice cream. I don’t own a ice cream maker but I think this quick (very quick) recipe is very good and the best thing of making your own ice cream is that you can flavour it with whatever you like, apart from vanilla, I find that his is very sweet as it is so bitter cocoa, mint and orange are good flavours to break the sweetness. A few weeks ago my parents gave me liquorice powder so I made some sauce by mixing it with dark treacle and cream, so today I used it and lemon curd to flavour my ice cream. I took some photos of the steps of how I make my ice cream, not that you could fail making this ice cream 🙂
It was my grandmas birthday last weeks so made a batch of her favourite biscuits. As I had a day off work I also managed to get some step by step photos of the process of making the toffee biscuits so I have put them with the recipe. Hopefully someone else might be tempted to try….
My mum came to visit and hinted towards some Saffron Buns. My friend Alexandra has also been after some Christmasy recipes so this is a first attempt to satisfy her requirements, these buns also known as Lussekatter are traditionally eaten in Sweden during December. Have a few more seasonal recipes coming soon….