Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
I used some of my precious flour this weekend to bake us an Italian Lemon Cream Cake. I had a lemon that was close to spilling over to unusable and some cream which was also close to being unusable as well.
I hate it when that happens.
Several months ago, I am ashamed to say . . . losing such things wouldn't really have bothered me overly much, although I have always tried to use everything.
Over the last few years, I have probably not been as diligent as I could have been. Not proud of that.
These days I am much more aware of waste and shortages. Flour (for one thing) and sugar are in short supply and I don't have regular access to fresh ingredients either.
For as long as we are bothered by this Covid 19 pandemic my days of simply popping to the shops or sending Todd when I need something are over, and in fact I am not sure if I will ever live like that again.
Did you know you can keep flour in the freezer indefinitely. Actually, you can keep it in your refrigerator for up to two years before it will go rancid.
So long as they are stored in airtight containers, that is. A timely tip there!
I had recently been sent some lovely Italian flour by an online supplier of authentic Italian foods, Cibilia. I have been storing it in my freezer and decided to use some of it today. There was a semolina flour and 2 types of soft wheat flours, both perfect to make things like shortbreads, scones, biscuits, cookies and so on.
The flour has been produced by Zilletta Di Brancia - Apulian Stone Mill, which is the only artisan stone mill existing in all the Tavoliere delle Puglie. It is also a family owned mill. For this Cake I used TIPO 1 which is an Organic all purpose flour.
As you can see I had beautiful results. Look at the beautiful crumb which resulted after baking! I was so impressed.
That crumb is the sign of a good cake. And good flour helps to create a great crumb.
The cake itself is a very simple cake. It is light and beautifully flavoured and as you can see has a very light crumb and is very moist.
I love simple cakes. They are my favourites.
You beat three large free range eggs together with an additional large free range egg yolk, lemon zest and a quantity of confectioners sugar to make a light and fluffy mixture.
This mixture almost doubles in volume. This is a part of what adds to that beautiful texture of the cake.
Once you have done that you fold in a mix of the flour and some baking powder, alternating with heavy cream . . . rich and moist . . .
A quantity of melted and cooled butter gets folded in at the end along with some vanilla, melted butter, and lemon juice . . . creating a beautiful cake.
You need to be careful when you are folding it in so that you don't knock out much of the air that you have beaten into it.
I baked it in my 9 1/2 inch bundt tin. Do make sure you grease the tin really well and dust it with flour. I thought I had done a really good job of that, but my cake still stuck in a few places.
I needed to use a knife to run down the sides to loosen it and I really hate doing that with my bundt tins. I absolutely dread scratching them.
In any case if you are looking for a lovely simple cake that is moist and delicious, delicately flavoured with lemon with a beautiful crumb . . . this is YOUR cake!
Italian Lemon Cream Cake
Yield: 10
A moist and delicious cake with a delicate crumb. Flavoured with Lemon. Tthis cake is wonderful on its own but would be equally as delicious served with some fresh berries in berry season.
Ingredients:
- 100g unsalted butter, melted and cooled (7 TBS)
- 280g plain flour (I used a TIPO1 Italian flour) (2 cups)
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large free range eggs
- 1 large free range egg yolk
- 230g icing sugar (1 3/4 cups) sifted
- 160ml double cream (2/3 cup heavy cream)
- the zest of one unwaxed lemon
- 1 tsp vanilla extract
- 1 TBS lemon juice
- Icing sugar to dust on finished cake
Instructions:
How to cook Italian Lemon Cream Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Grease a 9 1/2 inch bundt tin and flour it well, tapping out any excess flour.
- Melt the butter and allow it to cool completely.
- Measure the sugar, lemon zest and eggs, plus egg yolk into a bowl. Beat with an electric whisk unti it becomes very light in colour and doubles in volume.
- Sift together the flour, baking powder and salt. Gently fold into the creamed mixure, alternating with the cream, until thoroughly blended in. Gently fold in the lemon juice, vanilla and melted butter. Pour into the prepared pan.
- Bake in the preheated oven for 35 to 40 minutes until well risen and a toothpick inserted in the centre comes out clean.
- Cool in the pan for 10 minutes before inverting onto a plate and allowing to cool completely. Dust with icing sugar to serve.
I simply dusted it with some icing sugar, and then decorated it with a couple of viola blooms and some fresh mint leaves. I thought it was quite pretty. You can't get much prettier than Mother Nature I don't think!
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!
How could a person not fall in love immediately with something which is called a Queen Cake???
I think that would be a very difficult thing to do . . .
but these are not just cakes to fall in love with . . . these are cakes with a bit of a history, and I do so love to eat food with a history.
There are recipes for Queen Cakes which date back as far as the 18th century, with little or no variation from the one which I have here for you today.
Essentially they are small individual cakes . . . composed of local fresh and honest ingredients . . . butter, sugar, flour and eggs . . . and lots of sweet, little dried currants.
You must not leave these out. One of these without currants . . . is not technically . . . a Queen Cake. Currants are an absolute given.
Simple and good, the ones I baked to day are flavoured simply with fresh un-waxed lemon zest . . . but I have also seen recipes requiring the use of rose water or orange flower water.
I like the lemon zest myself . . . but then I am awfully fond of lemon.
These were particularly popular during the reign of Queen Victoria, almost patriotically so. We've been watching a series on the telly this week on the children of Queen Victoria.
I do believe she was not particularly fond of small children . . . however judging her girth . . . I do think she was probably rather more fond of Queen Cakes.
I am not one to point fingers however. I am rather fond of them myself and I also have the girth to prove it.
Surely I jest . . . and it's all in fun, just like these lovely little cakes.
Always baked in little tins . . . patty pans, bun tins . . . and here today little heart shaped tins . . . they delight the eye and the taste.
Who wouldn't love a small cake, perfectly sized . . . just for them.
Sweet and buttery, filled with lovely currants . . . fit for a Queen.
Who indeed? Not me! These are incredibly scrummy, which just goes to prove . . . yet again . . . tasty food does not have to be complicated.
It only needs a bit of skill, and good honest ingredients, well prepared.
Sometimes called heart cakes . . . you will find yourself wanting to lick the bowl clean.
Is it just me, or does cake batter . . . licked from sticky fingers . . . taste amazingly heavenly?
*Queen Cakes*
Makes 12 small buns
or 8 heart shaped cakes
Printable Recipe
Dating from the 18th century, these cakes have always been baked in small individual tins, either patty pans or individual heart shaped molds. Sweet and buttery, flavoured with lemon, and stogged full of lovely dried currants
125g soft butter (generous half cup)
125g caster sugar (2/3 cup)
2 large free range eggs
150g plain flour (1 1/2 cups)
1 tsp baking powder
the finely grated zest of one un-waxed lemon
125g of dried currants (scant cup)
a splash of milk
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 hole patty pan, or 8 heart shaped pans. Line the bottoms of the heart tins with baking paper, and the patty pans with paper cases.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, eating well after each addition. Beat in the lemon zest. Sift together the flour and baking powder. Stir in the currants. Using a large metal spoon, fold in the flour mixture, along with a splash of milk, to give a gentle dropping consistency. Spoon into the prepared cases, filling each no more than 2/3 full.
Bake in the heated oven for 20 minutes, until well risen and the tops spring back when lightly touched. Allow to cool in the tins for 5 to 10 minutes before removing to a wire rack to cool completely. Dust with icing sugar and serve.
Delicious when fresh, but can be stored in an airtight container for up to two days.
Tune in tomorrow for some tasty Cherry and Almond Scones! ☺
*Queen Cakes*
Makes 12 small buns
or 8 heart shaped cakes
Printable Recipe
Dating from the 18th century, these cakes have always been baked in small individual tins, either patty pans or individual heart shaped molds. Sweet and buttery, flavoured with lemon, and stogged full of lovely dried currants
125g soft butter (generous half cup)
125g caster sugar (2/3 cup)
2 large free range eggs
150g plain flour (1 1/2 cups)
1 tsp baking powder
the finely grated zest of one un-waxed lemon
125g of dried currants (scant cup)
a splash of milk
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 hole patty pan, or 8 heart shaped pans. Line the bottoms of the heart tins with baking paper, and the patty pans with paper cases.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, eating well after each addition. Beat in the lemon zest. Sift together the flour and baking powder. Stir in the currants. Using a large metal spoon, fold in the flour mixture, along with a splash of milk, to give a gentle dropping consistency. Spoon into the prepared cases, filling each no more than 2/3 full.
Bake in the heated oven for 20 minutes, until well risen and the tops spring back when lightly touched. Allow to cool in the tins for 5 to 10 minutes before removing to a wire rack to cool completely. Dust with icing sugar and serve.
Delicious when fresh, but can be stored in an airtight container for up to two days.
Tune in tomorrow for some tasty Cherry and Almond Scones! ☺
I think one of my favourite British flavours has to be the Cherry Bakewell Tart . . . and Bakewell Pudding. Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant. I do confess I love them all . . . the tarts, the pudding and the fondant!
I love the flavours so much that I adapted them to create my very own Cherry Bakewell Whoopie Pies a few years back, and I have to confess they were just about the scrummiest whoopie pies I have ever eaten! I've also created Bakewell Scones, and Raspberry Bakewell Cake, quite successfully and I adore them both!
Today for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats! Just imagine it now . . .
Wholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .
The oats so filling and nutritious . . . cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .
Topped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .
Oh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!
As I sat there this morning devouring every delicious mouthful, I could almost imagine tucking into a scrummy bowl of this with my mates . . . storing up much needed energy for the adventures that the day ahead might hold . . .
Except there is no parrot named Kiki to amuse us . . . just a mad Cocker named Mitzie, who is in all truth probably quite a bit easier to handle and put up with.
Cherry Bakewell Breakfast Oats. Try some today. You won't be sorry you did and I dare to hazard a guess that it will become a firm favourite in your home as well. We loved this . . . we truly did.
Oh I am a very clever clogs to be sure . . .
*Cherry Bakewell Breakfast Oats*
Serves 2 generously
Printable Recipe
All the flavours of your favourite tart in a beautiful breakfast indulgence.
500ml of milk (2 cups)
80g of rolled oats (Old fashioned) (1 cup)
40g dried cherries (1/4 cup)
1/8 tsp salt
1/2 tsp almond extract
2 TBS black cherry jam
2 TBS toasted flaked almonds
Combine the milk, oats, dried cherries and salt in a medium saucepan. Stir and bring to the boil, stirring. Reduce the heat to a simmer and cook for about 5 minutes, until the oats are softened and the mixture is thickened, stirring occasionally. Stir in the almond extract. Spoon into heated bowls. Swirl a TBS of cherry jam into each and then sprinkle with some toasted almonds. Serve immediately. Delicious!
I have been interested in food and cooking for all of my life. When I was a child my mother would give me her old magazines and I would clip recipes from out of them. My mother was not someone who tolerated little hands messing up her kitchen, so I never really got to try any of them.
We could watch, but from afar. Actually touching anything was forbidden. I think she was just really afraid we would hurt ourselves. One time I burnt my left hand very badly. We had solid electric burners on our stove. I was getting up to sit on the garbage can to watch her and I put my full hand and my weight down onto my left hand on the burner which had just been shut off.
The whole palm of my hand was very badly burnt. I can remember to this day how badly it felt. I was only five years old. I am sure this went a lot way towards her not wanting us in the kitchen. She sewed a little cotton bag with a drawstring top for me to wear on my hand when I was allowed back to school.
Anyways, I have always been collecting recipes. Recipes from magazines. Recipes from cookbooks I would take out from the local library. Recipes gifted to me by friends. Family recipes, etc.
I had a huge collection of cookbooks in the UK, amassed over years and years of collecting. I left them all behind when I came back to Canada, with the mistaken idea that it was cheaper to replace them here. Actually some of them were irreplaceable, which I have found out.
All of the recipes I collected were put into my Big Blue Binder, which is a huge vinyl binder which has travelled all the way across Canada and back, and now across the ocean and back with me.
I used to love to buy Woman's Day and Family Circle, mostly for the recipes. In the Woman's Day magazine they would have a pull out section every month called The Collector's Cookbook. I collected quite a few of those.
This muffin recipe I am sharing with you today comes from this pull out from a Woman's Day magazine published in October of 1973.
This is the one I used. I pick it up in small packages at our local Giant Tiger store for a fairly reasonable price. If you are in the UK, you will not be able to find this type of thing, or at least you couldn't when I lived there just a few years ago.
I did find a recipe online where you can make your own Buttermilk Baking Mix here on the Hill Billy Housewife. It does require Buttermilk powder. You can buy buttermilk powder here, but I warn you it is very expensive.
It is possible to make your own Homemade Baking Mix. I am pretty sure it would work as well as the Buttermilk Baking Mix. Here is my recipe for making it from scratch. It does come in handy for all sorts.
*Homemade Baking Mix*
Makes 24 servingsThis is mix which comes in really handy to have in the cupboard, ready to use for making muffins, pancakes and all sorts.
245g milk powder (1 cup)
5 TBS baking powder
50g white sugar (1/4 cup)
1 TBS salt
220g white vegetable shortening (1 cup) (Trex or Crisco)
Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.
To make biscuits/scones: Measure 260g (2 cups) of the mix into a bowl. Stir in 180ml buttermilk (3/4 cup) with a fork, Pat out, cut into circles and bake in a 220*C/425*F/ gas mark 7 oven for about 10 minutes. Makes six large biscuits (scones).
To make Pancakes: Measure 260g (2 cups) of the mix into a bowl. Whisk in 3 TBS sugar, 2 tsp baking powder, 2 TBS vegetable oil and 2 eggs. Whisk together until smooth. Cook as per regular pancakes on a greased griddle. Drop 1/4 cupful at a time onto hot greased griddle. Cook until the edges are dry, flip and cook until golden. Makes about 14.
You really only need four simple ingredients. I usually always have these things in the house.
- 1 cup (130g) buttermilk baking mix
- 3 TBS granulated sugar
- 1 large free range egg
- 1/3 cup (80ml) cold water
HOW TO MAKE EASY MUFFINS
They really couldn't be easier to make. These are perfect for when you want to bake up a small batch of muffins at the last minute. There are also variations on the printable recipe to make date or nut muffins, or corn muffins.
Preheat the oven to 400*F/200*C/ gas mark 6. Butter a six cup medium sized muffin tin/pan really well. Set aside.
Measure the baking mix, sugar, egg and water into a bowl. Beat vigorously with a spoon for 1/2 minute. Divide between the muffin cups.
Bake in the preheated oven for 15 to 18 minutes until golden brown and risen. A toothpick inserted in the center will come out clean.
VARIATIONS:
Nut or Date Muffins: Add 1/4 cup of chopped nuts or dated to the batter before putting in the pans.
Corn Muffins: Melt 2 TBS butter in a medium saucepan over low heat. Add 1/2 cup each buttermilk baking mix (65g), 1/2 cup white or yellow cornmeal (80g), 2 TBS sugar, 1 large free range egg, 1/4 tsp salt, and 1/3 cup (80ml) water. Mix well, then beat 1/2 minute. Bake as directed above.
I was really impressed with the ease at which these muffins went together. Like I said, I have had this recipe since 1973 and this was the first time I have cooked it. I can tell you, it won't be the last!
They were a nice size, not too big and had a beautiful texture. The perfect muffin texture. I did the date version and added chopped Medjool dates to mine. They were delicious!
If you would like to make muffins completely from scratch, there is no shortage of delicious muffins here in The English Kitchen. Some you might enjoy are:
FOUR PERFECT BLUEBERRY MUFFINS: This recipe makes only four of the most perfect, deliciously delectable blueberry muffins. With a lovely tender and moist crumb and plenty of blueberries, these always go down a real treat and I love that there are not tons of muffins to use up at the end of the day.
ULTIMATE BUTTERMILK BRAN MUFFINS: Of all the muffins that I bake Bran Muffins are my favorites, being filled with fiber and somewhat healthy. This particularly nice version uses buttermilk which makes for a really lovely and moist muffin with a slightly tangy flavor. With two types of bran they are light and delicious!
Yield: 6 medium muffins
Easy Muffins
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
With only four basic ingredients, these really are easy muffins to make. Variations are in the recipe notes. Moist and delicious!
Ingredients
- 1 cup (130g) buttermilk baking mix
- 3 TBS granulated sugar
- 1 large free range egg
- 1/3 cup (80ml) cold water
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a six cup medium sized muffin tin/pan really well. Set aside.
- Measure the baking mix, sugar, egg and water into a bowl. Beat vigorously with a spoon for 1/2 minute. Divide between the muffin cups.
- Bake in the preheated oven for 15 to 18 minutes until golden brown and risen. A toothpick inserted in the center will come out clean.
Notes
VARIATIONS:
Nut or Date Muffins: Add 1/4 cup of chopped nuts or dated to the batter before putting in the pans.
Corn Muffins: Melt 2 TBS butter in a medium saucepan over low heat. Add 1/2 cup each buttermilk baking mix (65g), 1/2 cup white or yellow cornmeal (80g), 2 TBS sugar, 1 large free range egg, 1/4 tsp salt, and 1/3 cup (80ml) water. Mix well, then beat 1/2 minute. Bake as directed above.
Thanks so much for visiting! Do come again!
As you know on Sundays by the time we get home from church we are starving. I just don't have the energy to make a Sunday lunch so we usually have something quick . . . unless I've had enough forethought to bang something into the slow cooker in the morning . . . and today was not one of those days . . . today was a spaghetti on toast day.
Tis not a problem though, coz Todd knows that later on in the afternoon, when I get my energy back I'll be baking him something scrummy for a late supper. Sometimes it's just bread and jam, but most time it's a real treat for him to enjoy.
The other day when I was re-organizing my kitchen cupboards I discovered that I had no less than 4 packets of dried dates. It's a good thing we love dates! No surprise then, that today I baked something to use up some of those dates . . .
Oh sure I could have made some Sticky Toffee Cake or an equally as scrummy pan of Date and Lemon Scones . . . orrrrrrr even a yummy Date and Nut Loaf. I did none of those things . . . .
Instead I made these deliciously scrummy Date, Pistachio & Honey Slices! I just adore pistachio nuts! I really, really do! Imagine a finger of buttery pastry, just stogged full of a yummy Date & Pistachio filling, and glazed with honey . . . yummo scrummo!!
They may not photograph well, but boy oh boy . . . they sure more than make up for that in taste. If you like Dates, Pistachios and Honey . . . if you like sweet butter pastry . . . then these little babies are for YOU!
Seriously . . . make them NOW!
*Date, Pistachio & Honey Slices*
Makes 12 slices
Printable Recipe
Lovely buttery fingers filled with scrummy dates, honey and crunchy pistachio nuts. Oh-so-moreishly delish!
For the filling:
250g of stone dates (a generous 1/2 pound), chopped
2 TBS lemon juice
2 TBS water
3 ounces pistachio nuts, chopped (a generous half cup)
1 TBS clear honey
For the pastry:
8 ounces plain flour (a scant 2 cups)
1 ounce caster sugar (about 2 TBS)
5 1/2 ounces butter (1/2 cup plus 3 TBS)
4 to 5 TBS cold water
To finish:
milk to glaze
1 TBS clear honey
Place the dates, lemon juice, and water into a saucepan. Bring to the boil, stirring constantly. Remove from the heat. Stir in the chopped nuts and honey. Set aside to cool.
Place the flour, sugar and butter into a food processor. Pulse until you have fine crumbs. Mix in just enough water to give you a soft dough. You don't want it to be sticky. Roll out half of the pastry on a lightly floured board to a 12 inch by 8 inch rectangle. Place on a baking sheet. Spread the date/nut mixture on top of this to within 1/2 inch of the edge. Roll out the remaining half of the pastry to fit and place on top. Press to seal the edges all the way around. Trim the edges square and then brush with some milk to glaze. Mark into 12 slices.
Preheat the oven to 200*C/400*F/ gas mark 6. Bake the slice for 20 to 25 minutes, until golden brown. Brush the warm slice with the remaining honey and then remove to cool on a wire rack. Cut into 12 individual slices along the marks you made previously. Store in an airtight container and serve as a nice treat with your cuppa or pack into lunch boxes. Always scrummily welcome!
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