Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Day two of beautiful food. I was going to save this for Saturday, but then I thought some of you might want to bake this cake so I would give you a days heads up to do so, because after all, we are all going to be glued to our TV screens on Saturday for the big wedding! I can't believe that the date is already here and hip hip hooray, it looks like we are in for a lovely sunny day on Saturday! They do say "Happy is the bride the sun shines on!" I don't know who "they" are, but I am well pleased that Meghan and Harry are going to have a sunny day! Yippee! Only one more sleeps for all of us! Can't wait!
It has been tipped that their wedding cake is going to be a Lemon & Elderflower Cake, and that is so fitting as this is the time of year that the elderflowers are in bloom. The flavours of Lemon & Elderflower go together very well.
Elderflower Cordial is a very popular drink over here. Its made from fresh spring elderflowers steeped with sugar and water into a type of syrupy soft drink that you mix with water for consumption. Its very popular with the ladies. When I worked at the Manor, every time there was a luncheon for the ladies, I had to greet the with chilled and iced glasses of elderflower cordial when they arrived. Very popular indeed. They do say that Lychee liqueur is a fair substitute. I can't say for sure.
In any case I have baked a lovely Lemon and Elderflower cake for the royal occasion. It is a double layer cake and flavoured with both lemons and elderflower cordial.
I have decorated it simply, with meant to be . . . elderflower blossom . . . and silver dragees. Todd brought me home some kind of blossom, but its not elderflower, however it looks pretty anyways.
It has a lovely moist crumb, which is also enhanced by brushing the warm cake with an elderflower/lemon sugar syrup when it comes out of the oven.
Even more flavour comes from the filling of lemon curd, which is also whisked together with some cordial.
Very pretty and very delicious indeed. But I have also taken the flowers off and shown you a simpler way of presenting it by simply icing it naked . . .
Piping on little rosettes of buttercream and once again, scattering silver balls over top . . .
I am a huge fan of the naked cake look. We get enough sugar in our diets, so paring down a bit on the frosting on a cake, just seems to make sense. In any cake, I like the way it looks . . .
*Lemon & Elderflower Cake*
Makes 1 8-inch layer cake 390g icing sugar, sifted (3 cups, confectioners, powdered)
1 tsp vanilla essence
1 to 2 TBS double cream
Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch layer cake tins and line the bottoms with baking paper. Set aside.
Cream the butter with an electric mixer until light. Add the sugar and whisk it in until light and fluffy. whisk the elderflower cordial into the eggs.Sift the flour, baking powder and salt into a separate bowl. Whisk in the lemon zest. Start whisking the flour into the creamed mixture alternating with the eggs, beginning and ending with flour. Mix well together. Divide the batter between the two prepared pans, smoothing the top.
Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the centre comes out clean.
While the cake is baking, make the syrup. Combine all of the ingredients in a small saucepan and warm gently over medium low heat, swirling to melt the sugar. Keep warm.
To make the buttercream beat the butter and sugar together on low until well blended and then continue to beat on mdeium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.
Whisk together the lemon curd and elderflower cordial.
However you choose to decorate it, if at all, I am sure of one thing and that is that you will simply adore this cake. Its delicious! Happy wedding eve! I can't wait! (Can you tell???)
I think you would have to be living under a rock to not know what is taking place this coming Saturday, the 19th May, 2018. That is the day when Ms Meghan Markle is marrying Prince Harry. I, for one, am thrilled to death at this lovely young couple.
I am a Royalist anyways, and I am just so pleased that both William and Harry have been allowed to marry for love, just like most normal people do.
I love weddings, and I really love royal weddings, for the beautiful occasions that they are so I have set myself with the challenge of only baking/cooking beautiful things over these next few days in honor of this most wonderful occasion! Beautiful food for a beautiful occasion!
For surely an occasion such a wedding deserves to be celebrated with beautiful food!
These are wedding photos of my own five children, and to me they were every bit as wonderful an occasion as any Royal wedding would be, from left to right, our Eileen and Tim (2012), Sara and Bruce (2016), Anthony and Anne (1999), Amanda and Tom (2003), and Kayla and Doug (2004).
This first recipe is Greek in origin, in honor of Prince Harry's Greek heritage through his grandfather HRH Prince Phillip, who was a Greek Prince.
Let us hope and pray that Meghan and Harry enjoy a long and happy marriage like his grandparents have enjoyed.
This is actually a very simple recipe, which only looks complicated.
It is gorgeously delicious as well, and basically is just a really fancy vanilla and cinnamon custard pie, where the crust is actually ruffled throughout the custard.
The recipe was adapted from one I found on the Martha Stewart page, with a few changes on my part.
The original pie consisted of layers of filo pastry, ruffled and layed out in a circular pattern in a buttered cake tin, then buttered, dusted with cinnamon, and baked until golden . . .
After which a simple vanilla custard is spooned over top and it is baked again to set the custard.
I have cut the recipe in half and then chosen instead of one huge circle of filo pastry leaves, to make smaller ruffled rosettes, layed out in the pan and baked until golden brown.
I also chose to whisk the cinnamon in with the custard prior to ladling it over top of the baked rosettes, so that the cinnamon flavours are throughout the custard and not just on the pastry.
The end result was something quite beautiful . . . and not only in looks, but also in flavour . . . with just a slight cinnamon infusion, along with the vanilla.
I used vanilla paste . . . so you get lovely little flecks of vanilla and cinnamon throughout. I think Meghan and Harry would really love this.
Its beautiful and its delicious . . . with each mouthful bringing you the light crunch of the filo pastry mixed with that rich creaminess of the custard.
A final dusting of icing sugar and a bit more cinnamon was the only addition needed for service.
Ruffled Milk Pie
Yield: 8
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Loosely based on a recipe from Martha Stewart. This Greek custard pie is delicious, with crispy bits from the filo pastry throughout a rich egg and vanilla custard.
Ingredients
- 70g butter, melted (5 TBS)
- 3 large free range eggs
- 7 sheets of filo pastry
- 1/4 tsp fine sea salt
- 95g fine granulated sugar (1/2 cup)
- 1 tsp vanilla paste
- 1/8 tsp. ground cinnamon
- 1 1/2 cups (360ml) of whole milk
- icing sugar and ground cinnamon to dust
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round cake tin. Line with baking paper and butter the baking paper. Set aside.
- Take out one sheet of your filo pastry. (Make sure the remainder is covered with a sheet of baking paper and a damp tea towel. Damp NOT wet.) Brush lightly with melted butter. Working from the long side, pleat the pastry like an accordion, making 1 inch wide pleats. Its okay if it breaks a bit. Roll the strips loosely into rose shapes. I found the best way to do this was to roll it around my fingers, placing one finger between each round if that makes sense. Repeat with all of the sheets of pastry, placing them into the cake tin, with one in the middle and the remaining six around the edges.
- Bake in the preheated oven for 20 minutes until light golden brown. Remove from the oven and allow to cool for 10 minutes while you make the custard.
- Warm the milk gently in a saucepan just to the boiling point. Whisk in the sugar, cinnamon and the vanilla. Beat the eggs lightly in a large glass measuring beaker. Slowly whisk in the hot milk/sugar mixture, adding only a bit at a time until the eggs have tempered and them whisking in the remaining milk. Spoon over the filo ruffles in the cake tin, evenly.
- Return to the oven and bake for 15 to 20 minutes until the custard has set. Let cool slightly before serving. Dust generously with some cinnamon and icing sugar to serve.
I can hardly wait to see Meghan's dress. I am sure it will be totally stylish and very classical. She is a woman with a beautifully classical fashion sense. I hate all of the kafuffle going on in the press these past days with that background drama, etc.
For goodness sakes . . . just let these young people be happy. The press are the ones with no class in my opinion. Go. Get married Meghan and Harry, and live happily ever after . . . we wish you well. We will be enjoying it all from the front row seats of our cosy home!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
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Jam Filled Buns. I always like to make my husband a little something special to enjoy with his breakfast or his morning drink at the weekend. He is always so very appreciative of everything I do for him, which means a lot to me.
Its awfully nice to feel appreciated. Today I decided to bake him some of these Jam Filled Buns. This sweet buns recipe is one of his favourite things I bake for him.
These delicious little buns are real family pleasers. They are like a cross between a scone and a North American Biscuit, being very easy to throw together.
Making them is as simple as sifting some ingredients into a bowl. Quick, easy, delicious and no yeast involved.
Cutting in some butter . . . and stirring in some wet ingredients to make a dough.
After that you just pat it out, cut into rounds . . . make a dip in the centres with your thumb, fill the dips with jam, then bake!
They don't take too long to bake, which is good . . . because we love our jam in this house. Jam in anything.
And when it is combined with a tasty scone/biscuit, we love it even more! Yum yum!!
These lovely buns would actually be good any time of the day . . . breakfast, elevensies, lunch, tea break, supper.
You name it. I can't think of any singular time they would not be welcome! Not a one!
They are so light and dainty, they would be perfect on the tea trolly for High Tea.
Oh, I could just imagine the Queen or some other Aristocrat tucking into one of these with their afternoon cuppa . . . pinkie raised en pointe!
Any blue blood in my body is long since watered down. Long watered down.
So we don't stick up our pinkies here, or cling to any set rules. If we likes it . . . we eats it.
And so it is with these. We likes 'em . . . we likes 'em a lot!
Don't judge me on this. I cannot help myself. My veins run with jam.
They would be great to take on picnics as well. I dare say they are perfect for picnicking with.
I bet nobody would be complaining as they tucked into one or two or three . . .
Its the North American Mother's Day this weekend, why not bake a batch for the special mom in your life? Show her how much you appreciate her . . . or your hubbie, or children.
You are sure to become their favourite person if you do! I guarantee!
*Jam Filled Buns*
Makes 14 to 16Your favourite jam
Sift the flour, sugar, baking powder and salt into a bowl. Drop in the butter and quickly rub it in until crumbly. (can use a pastry blender, two knives or your fingertips.) Beat together the milk and egg. Make a well in the centre of the dry ingredients and add the liquid all at once. Stir together with a fork to make a soft dough, adding a bit more milk if necessary.Turn out onto a lightly floured surface and knead a couple of times to really bring together. Pat out 1 inch thick. Using a floured 2 inch cutter, stamp out rounds, pushing straight down and lifting straight up. (bring the scraps together and repat to make more. Do note that the second patting will not give you the same results, so do try to get as many cuts from the first cutting as you can.) Place well apart on the baking sheet. Using a floured finger make a deep hole in the centre of each. Drop a small bit of jam into the centre of each.
Bake for 12 to 15 minutes. Serve warm.
Nom Nom Nom . . . betcha can't eat just one of these. Yes, they are THAT good! Bon Weekend!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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We are having a set of the Missionaries over for supper tonight, so you know what that means. I am pulling out all the stops. We have three sets of missionaries here in Chester at the moment, including a Senior couple.
I do always like to spoil them a tiny bit by making something for them that is a tad bit special and maybe even a bit naughty. Today it is my Hot Italian Hoagies, Mac and Cheese, Coleslaw and for dessert, this fabulous Toffee Almond Cake. I think they are in for a treat. I hope they enjoy it all!
This is a fabulous cake. Its very moist and filled with flavour, both from the use of ground almonds in the batter along with toffee sauce which not only flavours the cake, but helps to keep it moist.
This is the toffee sauce I use in it. Plain old ice cream toffee sauce. The recipe is an old one I have had copied out in my big blue binder now for many, many years.
I suspect I copied it from an ad for prepared ice cream toffee sauce once upon a time, but sadly back in those days when I was handwriting out these things, I didn't really take note of the source, never dreaming that one day we would have the internet to share these things on. Sorry about that chief!
This really is a fabulous cake . . . truly. Like I said there is toffee sauce in the batter and then after you take it out of the oven you spoon warmed toffee sauce over top.
You then let the sauce soak down into the cake, which adds even more flavour and moistness.
Don't try using that dark caramel sauce/dulce de leche type of thing. It isn't the right consistency, and the batter will curdle and be too thick.
It also doesn't warm up very well and won't soak into the top properly. You want a thinner toffee sauce, the type you pour over ice cream.
I used Dulce de Leche once . . . thinking it was going to be a good thing, but instantly regretted it.
Total F A I L U R E
So just don't . . . don't . . . don't. No matter how good you think it will be. It won't.
I use flaked almonds on top, but you can use slivered if that is all you can get. You can't get slivered over here, just flaked.
See how lovely and moist that is? Its incredible. C'est incroyable!
I like to drizzle a bit more toffee sauce over top when I go to serve it . . . because, it's just plain good . . .
And is there ever such a thing as TOO much toffee sauce???? I think not! But that's not all . . . I also like to add a dollop of squirty cream . . . just like on an ice cream sundae.
Its pretty wonderful if I don't say so myself. I think the guys are going to love it.
*Toffee Almond Cake*
Serves 8
To Serve: (optional)
Additional Toffee Sauce
Whipped Cream
Whisk together the flour, ground almonds, baking powder and sea salt. Set aside.
Cream together the butter and caster sugar until light and fluffy. Beat in the toffee sauce and then the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, beat in a couple of TBS of the flour mixture each time. Stir in the flour mixture in thirds, mixing in well after each addition. Spread into the prepared baking tin. Sprinkle the flaked almonds over top.
Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Gently heat the remaining toffee sauce. Using a toothpick, carefully poke holes all over the top of the hot cake. Spoon the warm toffee sauce over the cake to cover, allowing it to soak in as you go. Lift out onto a wire rack and cool completely before cutting into wedges to serve.
Today mine took a tiny bit longer in the oven, about 8 or 9 minutes. Not sure what was up with that. But never mind. Start checking it at 25 and then judge accordingly. I really hope you will give it a go. I think your family will be sure to love it.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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