Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
I decided to bake a cake for Todd so as to make up for having baked Brownies the other day. He is not fond of chocolate as you know. He loves coconut, and so I decided to bake him a Coconut Cake.
I had seen a recipe a few weeks back on Clodagh McKenna's FB Page for a Cloudy Coconut Cake. (Way back in the archives of 2017) But the link never took me to any recipe for it. I decided to wing it.
Winging it isn't something I would recommend to people without much experience in the kitchen. You are likely to experience many more failures than successes. I have been baking and cooking for about 50 years now so I can do so without too many problems.
I used a basic layer sponge cake recipe and replaced milk with coconut milk and added a bit of coconut oil as well . . . for plenty of coconut flavour and moistness.
The lemon in the cake batter comes from the use of the juice of one lemon. When you use something like lemon juice in a cake, you need to add bicarbonate of soda to counteract the acidity and help get a rise. Not sure why that is. Its a chemical reaction of sorts.
You could use half butter and half shortening and get a lighter cake, but I don't mind cakes which are a bit dense and so use all butter.
There are more coconut and lemon flavours in the frosting/filling. A bit of coconut oil and the zest and juice of one lemon goes into the butter cream.
I went for broke and added a layer of lemon curd to fill as well . . . Todd was not so happy about that, because he not only doesn't like chocolate, but he also doesn't like lemon . . .
If I had left out the lemon curd he probably would not have noticed . . . but alas . . . I never do anything halfway . . . and so he did.
He really enjoyed the cake otherwise however . . . I know . . . its not quite natural to dislike chocolate and lemon . . .
I used large natural, raw coconut flakes to decorate the top of the cake.
I think they looked really nice. They are also not sweetened . . .
The cake itself is pretty sweet enough. You could toast them I suppose, but I liked the way they looked in their raw state. I thought they gave the cake a really pretty finish!
Yield: Makes one 8 inch layer cake
Coconut & Lemon Cake
A rich and moist layer cake with beautiful coconut and lemon flavours. Frost and fill with a lemon frosting and dust with coconut flakes to finish. You can also add a layer of lemon curd to the filling if you wish. (completely optional)
ingredients:
For the cake layers:
- 300g plain flour (2 cups plus 2 1/2 TBS)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 285g caster sugar (1 1/2 cups)
- 240g butter, melted (1 cup)
- 240ml coconut milk (1 cup)
- 2 large free range eggs
- the juice of one lemon
- 1 TBS coconut oil
- 1 tsp vanilla extract
For the frosting:
- 120g butter softened (1/2 cup)
- 1 tsp coconut oil
- the finely grated zest and juice of one lemon
- 250g icing sugar, sifted (scant 2 cups)
- 100g raw coconut flakes to decorate (1 cup)
- Lemon Curd to fill (Optional)
instructions:
How to cook Coconut & Lemon Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 2 8-inch round layer cake tins and line the bottoms with baking paper.
- Sift together the flour, baking powder, and soda. Stir in the sugar. Whisk together the melted butter, coconut milk, eggs, lemon juice, coconut oil and vanilla. Add all at once to the dry ingredients. Using an electric whisk beat together until smooth and well combined, stopping to scrape the sides occasionally. Divide between the two cake tins, levelling each off. Bake in the preheated oven for 25 minutes, until risen and golden brown. A toothpick inserted in the centre should come out clean.
- Let cool in the tins for 10 to 15 minutes before tipping out onto a wire rack to cool completely.
- To make the icing, place all of the ingredients into a bowl and beat well with an electric mixer until smooth, light and fluffy. Place one cake layer, top side down, onto a cake plate. Cover with a portion of the icing and lemon curd if using. Top with the other cake layer, top side up. Cover the remainder of the cake with the icing and then sprinkle the coconut over all to decorate. Cut into wedges to serve.
- Store any leftovers in the refrigerator.
Can you see how moist and delicious that cake is? Its just wonderful. I am afraid I will never win any awards for food photography. I am far too impatient to leave things for hours and hours in the refrigerator setting up. I find myself just wanting to dig in!
I was so embarrassed today. We went to the grocery store this morning to do my weekly shop, only to have my card turned down at the cash register. Not once, but twice. And then we tried Todd's card and his was turned down also. Has that ever happened to you? I wanted to wither up and disappear into a hole in the floor. I have never had it happen before. But then again, normally I check our bank balance before I go shopping. Today I neglected to do that. Lesson learnt!
In any case this will be a slim pickings week to say the least. I rise to the challenge. Thank goodness we have a fairly generous store cupboard! Perfect for times like this! Oh boy! I don't think I will ever be forgetting to check our bank balance prior to shopping again!
This brownie recipe I am sharing today is one I baked early last week. It is not Rocky Road in the sense of the North American style of rocky road, although it is similar to be sure!
The recipe comes from this cookbook I bought at M&S a long time ago when we were living down South. The M&S cookery books are usually quite good if you can get your hands on one. They are filled with good dependable recipes.
I love M & S (which stands for Marks & Spencer's). I am always telling Todd, if we won the lottery I would shop there all the time. You can't beat their clothing. We always buy our nightclothes there and Todd gets his shoes there. Quality. And everything wears well.
It is the same in the food hall. Quality. You do pay a bit more for their food, but it lasts twice as long as food you buy anywhere else. Funny that!
Anyways, back to these Brownies. Rocky Road here in the UK, is a type of slice that is made from melted chocolate with butter and then stirring in broken biscuits (usually digestives), candied cherries and marshmallow bits. You press it all into a pan and then stick it in the refrigerator. Its quite nice actually!! Very sweet.
These brownies are not made of melted chocolate, butter and broken biscuits. The batter is a simple brownie batter . . . with melted butter, sugar, eggs, vanilla, flour, cocoa powder, baking powder . . .
You stir candied cherries and toasted walnuts into the batter . . . glace cherries. You could use maraschino cherries if you wanted to. Just dry them off very well. I always rinse my glace cherries in warm water and dry them off anyways.
They get baked like any other brownie gets baked . . .
They have a thick chocolate glace icing . . . its not runny, but it's not fluffy either.
This gets spread onto the top of the cake and then you lightly press some mini marshmallows into the top over the icing, just so that they adhere.
Let them set and then you can cut them into bars to serve.
These are amazingly good. The brownies are moist and hold well together . . . with a nice crunch from the toasted walnuts and a bit of sticky sweet cherry surprise here and there, that I quite liked!
I think I would actually call them a bit dangerous actually . . . in that you will find yourself sneaking into the kitchen to cut off one more sliver when nobody is looking. Oh, I am so naughty!
Rocky Road Brownies
Yield: 16
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
ingredients:
- 225g butter, melted (1 cup)
- 100g plain flour (3/4 cup)
- 140g caster sugar (3/4 cup)
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 70g glace cherries, quartered (scant half cup)
- 70g toasted walnuts (scant 2/3 cup)
For the frosting:
- 200g icing sugar (1 1/2 cups)
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 60g mini marshmallows (1 cup)
instructions:
How to cook Rocky Road Brownies
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a spreadable consistency. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly. Leave to set before cutting into squares to serve.
- Store any leftovers in a tightly covered container.
I remember going to a cooking show when I was working down South and they had several celebrity chef's on. They both baked Brownies. It was a brownie-bake-off. The end result was somewhat disgusting. the Brownies were like melting in the middle cakes. A good Brownie shouldn't be soupy or messy. You should be able to pick it up with your hand and eat it. I felt like telling them so . . . but I didn't because I am polite, and well . . . they were the celebrities. 😲
Happy Saturday! If you are looking for a tasty treat to bake the family this weekend, do bake these. You won't be sorry that you did!
The recipe I am sharing with you today is one that the whole family is going to enjoy, especially if they are pizza fans! It is a small batch recipe in that it only bakes 8 perfect medium sized muffins. Of course you can double the recipe to make more if you like!
It borrows its flavours from the popular Ham & Pineapple Pizza . . . with chunks of ham and pineapple being included. Of course if you are not fond of that combination, then you can substitute them with your own favourite pizza toppings!
Cooked bacon, salami or pepperoni are all good . . . as are chopped spring onions, or chopped olives (green or black).
They are as easy to make as stirring together a group of dry ingredients . . . self rising flour, baking powder, salt and garlic Italian seasoning . . . a pinch of salt.
Into them you stir some cheese (strong cheddar and Parmesan) and the chopped ham (or other ingredients) and the pineapple. Make sure you pat the pineapple dry before chopping and using.
You beat together some vegetable oil, an egg, tomato puree and milk separately . . .
This then gets stirred into the dry ingredients . . . just to combine. A few dry streaks are a.o.k.
Divide the batter equally amongst your muffin cups. I did six in my small muffin tin and two in custard cups. I lined mine with paper. You do need to do this, or at least butter and flour the tins . . .
Its really important you do this, unless you want the muffins to stick to the pan. Cheese and things like that have a tendency to stick, so be warned . . .
Finally you sprinkle a combination of cheddar and Parmesan cheese on top . . .
Just a tiny bit on each . . . and then bake.
They're done when a toothpick inserted comes out clean!
Perfect for taking on picnics, packing in lunches or just eating as a snack. Great with soups and salads as well!
Small Batch Pizza Muffins
Yield: 8
Perfect for picnics or to pack in lunches, or even to enjoy along side a bowl of soup.
ingredients:
- 225g self rising flour (1 1/2 cups)
- 1/2 tsp baking powder
- 90g grated strong cheddar cheese, divided (3/4 cup)
- 3 TBS grated Parmesan Cheese
- pinch salt
- 1 tsp Italian garlic seasoning
- 75g cooked ham, chopped (scant 3 ounces)
- 12 chunks of pineapple, patted dry and coarsely chopped
- 80ml vegetable oil (1/3 cup)
- 1 large free range egg
- 1 TBS tomato puree (tomato paste)
- 125 ml whole milk (1/2 cup)
instructions:
How to cook Small Batch Pizza Muffins
- Preheat the oven to 180*C.350*F/ gas mark 4. Line muffin cups with paper liners or butter them really well and dust with flour, shaking out any excess.
- Sift the flour and baking powder into a bowl. Stir in the Italian seasoning, salt, ham, pineapple, 60g of the cheddar (12 cup) and 2TBS of the Parmesan cheese. Whisk together the milk, oil, egg and tomato puree. Make a well in the dry ingredients and add the wet all at once. Mix just to combine. Spoon into the prepared muffin tin filling them 2/3 full. Combine the remaining cheddar and Parmesan and sprinkle a bit on top of each muffin.
- Bake for 30 minutes or until they test done. A toothpick inserted should come out clean. Tip out onto a wire rack to cool. Delicious warm or cold!
NOTES:
If you are not fond of the ham and pineapple combination, you can use the equivalent in chopped pepperoni/salami/cooked bacon and some chopped spring onions/olives.
I am sick up to my eyeballs of rain and cold. Brrr . . . I keep having to close the door because when it starts it gets really, really cold.
This was looking out our back window early this morning. I think I am about to develop webbed feet and start quacking! I hope we have sunnier warmer weather soon!
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