So the testing is finally over and the verdict is that this is the best cinnamon recipe I have tried. I have put it on a page as it would take to much room to put the whole recipe on the post…unfortunately the photo does not give them justice but they were almost all eaten before I got the camera out so a mobile phone photo is all I got…guess I have to make more buns soon to update the photo 🙂
I went a bit mad in the kitchen the other day and ended up making cake for everyone at work….good to have oven working again… I had intended to make a rhubarb cake recipe I found last year and really liked but having made so many other cakes I had used up my eggs (all 25 of them) and all my baking powder was gone too so I could not make the cake. As I could see it I had two options, stop making cakes or come up with an alternative plan. As the rhubarb was already picked and prepared more baking seemed like the only option and this creation came about, Rhubarb crumble with almonds and oats:
Preheat oven to 225oc and grease a 250mm x 200mm oven dish.
Lots of rhubarb (5-8 stalks)
1tsp vanilla sugar
2tsp potato flour
Peel and chop the rhubarb in to small chunks and place in the oven dish. Mix the sugar, vanilla and potato flour and sprinkle over the rhubarb and give it a quick mix.
125g melted butter
75ml muscovado sugar
100ml plain flour
80g grated marzipan
50g ground almonds
Place all the dry ingredients in a mixing bowl and mix well. Add the melted butter and mix to a dough/crumble. Flatten the dough in your hands and place over the rhubarb in bits until it is covered.
Bake in the middle of the oven for 20minuts or until the top looks crispy and golden.
I served the cake with home made custard (recipe to follow). The crumble is a new favourite and I look forward to try the topping with apple filling instead of rhubarb too.
A couple of years ago I made this cake for work and soon I had an order for a birthday cake, last week I had my first return customer 🙂 This cake is really tasty with layers of chewy sponge cake, meringue and fresh cream mixed with raspberries. The size makes it ideal for big parties as it easily serves 24. I like the cake so much that we had this as an alternative cake for our wedding! The only problem with the cake is to come up with a great name so short of a better name you can find the recipe on the “Meringue Cake” page. I hope you enjoy as much as I do!
My oven has broken and parents and in-laws were over for a bbq, you can’t have guests for dinner and not give them dessert, I’m sure there is a law against it so I had to make something that would be quick (I was short of time), tasty, look impressive and not use an oven….I love lemon desserts in the summer, I find them lighter and refreshing, especially after a bbq, so I decided to make lemon mousse with fresh stawberries. I got 6 nice glasses out and placed crushed digestive biscuits in the bottom of the glasses (some mix it with butter but I prefer it without and it is quicker).
300ml double cream
218g condensed milk
1 lemon (rind and juice)
Whisk the double cream until soft peaks.
Add the condensed milk and whisk again.
Add the lemon rind and juice, whisk until the mixture is thick and smooth (1/2min).
Place the mousse in the glasses and leave in the fridge to set for 1-2hours, they can also be prepared the day before and left in the fridge over night.
Just before eating, top up the glasses with sliced strawberries and serve.
I used 1 part biscuit base, 3parts mousse and 2 parts strawberries.
We ended up having a lovely evening and both the bbq and the dessert were successful 🙂
Apparently, in Wales, birthday cakes are brought out with candles, singing and all to then be taken away and not eaten at the party but given to the guest to take home to eat…this seems like the strangest thing ever to me! So for Natasha there was a big cake to eat at the party and individual much less messy My Little Pony raspberry and vanilla muffins to put in the party bags. There were two boys at the birthday party so I made a Darth Vader and a Death Star chocolate toppers and green butter cream for them, for someone who doesn’t do much cake decorating and a first for children’s birthday cakes I was pretty pleased with the result:
A while back it was my neighbour Natasha’s Birthday and I was asked to make the cake. Apparently My Little Pony is her new favourite so her mum had ordered a cake topper on line. I made my trusted Victoria Sponge Cake with raspberry and cream filling and used a thin layer of vanilla butter cream to fix the cake topper to the cake. I thought it looked really festive and Natasha liked it, which is all that matters!
As usual life is getting in the way of baking and blogging. Last weekend my mum arranged a small family get together to celebrate my brother’s graduation. She arranged for a lunch and I offered to make cakes. In the summer time I like lemon cakes so I made a sticky lemon cake with a cheesecake topping I made 1.5times the recipe to fill a 25cm cake tin. To make it more festive I covered the cake with fresh strawberries.
The RSPCA was having a Easter bake off so my husband asked me to make some cakes for him to take in. I was a bit short on time with work and my uni exams coming up so decided to go for an easy but tasty option. I used my rulltårta (roly-poly) cake for the base as it only takes 30minuts from start to finish. Once the cake had cooled it was cut in 1inch slices and whipped cream and apricot halves put on top and the fried egg Easter cakes were done 🙂
The cakes were delivered to the RSPCA, hopefully their event raised lots of money.
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 🙂