Ginger and Lime Drizzle Cake

 If you've been reading my blog for a while, then you know i love a drizzle cake, or any cake that contains some form of citrus fruit. Oh, and that I'm not very good at doing seasonal baking, but here you have a combination, with the freshness of the lime, and the warmth from the ginger, so is great if you want a light and fresher alternative to a Christmas cake or ginger cake, to serve at Christmas; handy if you have a warm weather Christmas. And as promised more Christmas food is coming super soon.

Fresh and citrus cakes always perk me up, and I love making them when the suns shining, but to be honest when its grey and miserable, and considering its the 1st of December, nothing has quote hit the spot, like my filo pastry mince pies and may, or may not, have had two yesterday(just eating my mums and sisters for them, since they can't, obviously). 

I personally love coconut, and thought it added something different, but if you don't like coconut, replace it with ground almond, or if your allergic just replace with more plain flour. I also had an extra lime, so added the zest the the drizzle mixture, as i think the speckles of green look pretty. If your serving it for someone special, top with chopped crystallised ginger for an extra ginger hit.

 Ingredients


200g butter
175g caster sugar
4 limes
3 large eggs
200g plain flour
1 tsp baking powder
1 heaped tsp ground ginger
50g dessicated coconut
4 balls of stem ginger, chopped
2 tbsp milk
35g granulated sugar
3 tbsp stem ginger syrup

1. preheat the oven to 180°/gas 4, and line and grease a loaf tin 
2. beat the butter and sugar together until light and fluffy
3. gradually add the eggs, beating well after each addition.add in the zest of the limes
4. gently fold in the sifted flour, ginger and baking powder, along with the coconut and stem ginger.
5. add in the juice of 2 limes and the milk. spoon the mixture into a prepared tin (don't worry if the mixture looks slightly curdled mine did this and was absolutely fine).
6. bake for 1hr or until golden and a skewer inserted comes out clean
7. meanwhile mix the juice of the remaining 2 limes, granulated sugar and the ginger syrup
8. once the cake has cooked immediately spoon over the drizzle. cool fully in the tin

My Christmas Cake

As soon as it gets towards the end of November, you go into any supermarket, and i can almost grantee you, there will be no currants, marzipan or royal icing left on the shelves, as everyone rushes to make there Christmas cakes, and Christmas puddings. So, if you're super organised, and haven't left the hunt for currants until now, and just looking for a recipe: I'm obviously biased, but this is my favourite one (even better than my college's, because wow,how much more booze can you fit into a cake?!).

With just the right amount of alcohol for most taste buds, soaked into the fruit it will please most people. If you like a bit more alcohol; Simple, just soak it in a bit more, and feed it with a bit more! I added the almonds as i love the surprise crunch against all the plump fruit, plus i just generally love almonds, but if you don't swap with an extra 50g of currants. 

And yes, you did read the title correctly, I was super organised last year and photographed the Christmas cake on the day, and saved it. Not that I was organised in writing the post, and still manage to be still writing it the night before, and morning.Though i will praise myself, for writing it and putting it up before "Stir up Sunday", this Sunday on the 22nd, which is traditionally the day you make the Christmas cake, and the pudding, so they both have time to mature before Christmas.

This recipe is super adaptable, if you don't like alcohol soak the fruit in the juice of 1 orange. Feed the cake as little, or as often as you like. I also swapped glacé cherries, for an extra 25g of raisins, and an extra 25g of sultanas, but feel free  to put them in, or sometimes i add in sour cherries which I prefer.

Ingredients

450g currants
200g sultanas
200g raisins
50g mixed peel
3 tbsp brandy
225g plain flour
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp mixed spice
50g chopped almonds
225g soft dark brown sugar
1 dtsp treacle
4 eggs
zest of 1 orange
zest of 1 lemon

apricot jam
royal icing
marzipan

1. the night before, mix the dried fruit and mixed peel, with the brandy and leave to soak overnight at least 12 hrs
2. cream the butter and sugar together until light and fluffy
3. gradually add in the eggs
4. gently fold in sifted flour and spices
5. stir in the fruit and peel, nuts, treacle and the zest.
6. spoon into a prepared cake tin, and level the cake
7. tie a band of paper around the outside of the tin, and cover the cake with a double layer of greaseproof paper with a 50p sized hole in the middle.
8. bake the cake at 140°, gas 1, for 4 1/2 
9. remove from the tin and leave to cool
10. make holes with a cocktail stick and feed, repeat every 2 weeks or as wished, leading up to Christmas day
11. when ready glaze the cake with warm apricot jam, to help the marzipan stick and cover
12. decorate as wished

Orange and Poppy Seed Cake

I'm using the excuse that it wasn't my oven; As my defence, that the cake wasn't cooked enough; It obviously wasn't that, I didn't read the recipe properly, and the oven was supposed to be set at 160 instead of 180. That's also obviously, why the background has been occasionally changing recently, since I've been making full use of the house my mum house/dog sits for; by borrowing their kitchen of course! 

This is now the second citrus fruit, and poppy seed cake in a row, after this one. I do like them, I promise!(well it was my birthday cake) I'm not just trying to use the packet of poppy seeds up, like you all think. I love the slight crunch, and the nuttiness they give the cake. If your making the cake for a special occasion, then toasting the seeds will enhance their flavour.

If you don't like orange marmalade, then feel free to change it to a different marmalade, such as lime, or lemon. Also feel free to swap the marmalade top, with a sugar crust (just mix granulated sugar and orange juice together, use this recipe for it). If you don't like poppy seeds, then feel free to take them out.

Ingredients 
3 tbsp thick cut marmalade
150g plain yogurt
3 eggs
175g caster sugar
200g self raising flour
1/2 tsp baking powder
175g butter
zest of orange
5 tsp poppy seeds

for the sticky top:
juice 1/2 orange
5 tbsp marmalade

1. preheat the oven to 160°c. 
2. butter and line a loaf tin 
3. melt the marmalade into a small pan or microwave, then beat in the yogurt and leave to cool
4. put the remaining cake ingredients into a bowl and beat until smooth
5. quickly beat in the yogurt and marmalade mix, and pour into the tin( it will be quite runny).Don' smooth and level the top to encourage a crack in the middle.
6. bake for 1hr- 1hr 10mins, until golden and well risen, loosely cover if its getting too brown
7. meanwhile, while heat the orange juice and marmalade in a small pan, until combined and thick, but still runny glaze
8. spoon over the topping, while it's still warm 

Lemon Poppy Seed Cake with Lemon Buttercream Icing

Cake is x1000 better than lemonade, right? So, when you buy lemons, (because nothing in life, is free; life never gives you lemons) you should make this cake. Not to mention, its the perfect summer cake, as lemons just scream summer, particularly as this one contains lemon curd, which is refreshing. Just in case you needed any more persuading, then i thought i should mention, it was my birthday cake, and obviously put more effort into my own cake, than anyone else's(bit selfish like that, but i do share!)so its super tasty and obviously looks good(cant deal with ugly looking cakes!).

Lemon cake, is my favourite type of cake (coffee comes second) and if you hadn't noticed, regularly appears in many of my cakes, paired with other flavours, such as my lemon and cardamon cake. I also added lemon syrup on top, to make it extra moist, mainly because i accidentally cooked it for a bit longer than i needed (trust me to ruin my own birthday cake!). Luckily, the almonds and the poppy seeds in the sponge, make it quite a moist sponge anyway.

To make this cake super lemony, i added lemon curd to the icing, because i love it, and honestly wish i lived in a warmer country, so i live amongst lemon trees,and smell of lemons, and eat lemons in everything. I just love lemons! OK. Feel free to omit the poppy seeds if you don't like them, but personally, I wouldn't as they look so pretty, in the sponge anyway. I also did a thin layer of lemon icing, then lemon curd, then another thin layer of icing in the middle, plus dollops on top, because lemon curd is so good, i like to use as much as of it as possible. 

Ingredients

Cake

115g butter

115g caster sugar

4 large free range eggs

125g self raising flour

180g ground almonds

40g poppy seeds

2 lemons, zest and juice

Syrup

Juice of 1 lemon

3 tbsp caster sugar

Icing

175g butter

350g icing sugar 

1 lemon, zest, juice to taste

Lemon curd

Poppy seeds, to finish

1. Preheat oven to 180c, gas 4. Grease and line tins with baking paper 

2. Beat the butter and sugar, until light and fluffy.

3. Add in the eggs, one at a time, beating well after each addition 

4. Fold in the almonds, flour, poppy seeds, lemon zest and juice.

5. Spoon into the prepared cake tins, bake for 30mins, or until golden and cocktail stick comes out clean.

6. Remove from the oven, leave to cool

7. Meanwhile make the icing.

8. Beat the butter and icing sugar together.

9. Add in lemon zest.

10. Add in lemon juice and lemon curd, until desired consistency is reached

11. When the cake is cool, sandwich together with a layer of lemon icing and lemon curd.

12. Place the remaining icing and on top and gently bring down the sides

13. Top with lemon curd and scatter poppy seeds if wished.

Canapés: Elderflower, Raspberry, Almond Cake with chargrilled Apricots, and quenelle of Marscaspone

Just one of those posts, that make you feel like a professional, as you did it so long ago (March), when the main ingredients were out of season(it was a nightmare, finding apricots, and had to resort to tinned, sadly). I did have a reason though, instead of seeming incredibly organised, which i wish i could be. The main reason why i held off sharing it, was because it was the winning canape (i won something for the first time in my life!!) so i wanted it too appear first (in all it glory) at the event.

I created it for the London produce show, the brief was to create a seasonal cold canapé, for the event. Simples, nope, not really. You might have gathered from the majority of my posts, that i have a sweet tooth, so of course it had to be sweet, not to mention i couldn't think of a good savoury one, without tomatoes or peas/beans, as i knew everyone else would use them. 

Feel free to change the apricots, if you don't like it, to another stone fruit e.g. nectarine or peach, and just grill the same, although you might want to cut them a little smaller. You could also switch up the base flavour, with lime or add in blackberries like my favourite slice here. Also feel free to take out the lemon basil (which a didn't actually use, it was just for the recipe) and replace with tiny normal basil, or mint leaves.

So, after many hours of brainstorming, searching pinterest, looking back at old recipes, and double checking that the fruit was definitely in season, i finally came up with my canapé.

My inspiration behind the recipe:

"I wanted to create something delicious with several of my favourite foods, using ingredients that I personally eat seasonally.

I chose a sweet canapé, because I have a sweet tooth, and I like making things look pretty.

I forage for elderflower every year, make it into the cordial, and am always looking for an excuse to use it because I enjoy its flavour.

I also wanted raspberries in the canapé, as they are my favourite fruit, and I only tend to eat them when they are in season, as they are most flavoursome then.

I used an almond sponge as I enjoy the taste and texture of almonds, but also because I wanted to create something lower in gluten, as it’s becoming more popular to eat less gluten."

Makes 48 (4.5cm cake tin), preparation(including cordial):-approx. 49hrs, preparation(excluding cordial):- approx. 30mins Cooking time:- approx. 1 hrs.

Elderflower cordial recipe

For the cake:

225g butter

50g self-raising flour

1 tsp baking powder

200g almonds

225g caster sugar

Zest of 1 lemon

4 eggs

2 packs raspberries(300g)

100ml undiluted elderflower cordial(can also use bought)

Juice 1 lemon

1tbsp caster sugar

8 apricots

100g Sugar

200g Mascarpone

250g Pistachios

1 pack Raspberries(150g)

Lemon basil to garnish

To make the cake:

Preheat the oven to 180c°.Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, one at a time, making sure everything is incorporated, before adding more. Fold in the almonds, flour and baking powder. Place into greased tins, about half. Put one raspberry in each, and press down. Bake for 15 mins, or until risen and golden on top. While the cakes are baking, stir together the cordial, lemon juice and 1 tbsp sugar. When the cakes are done, remove from the oven. Spoon the syrup over the cakes whilst still hot. Leave to cool.

To finish:

Cut the apricots into 6ths, dip into the sugar. Place on a preheated and lightly oiled griddle/barbecue. Cook the apricots for 1-2 mins or until caramelised on both sides. or sprinkle with sugar and blowtorch. Leave to cool.

Cook the raspberries until they start to break down. Blend the raspberries, sieve to remove and seeds. Set aside to cool.

Chop up the pistachios, set aside.

Quenelle the mascarpone and place on top of the cakes.(if you don't have small spoons feel free to pipe).
Place the apricot on top of the mascarpone, place on the pistachios, drizzle with the raspberry coulis and garnish with lemon basil.

Lemon, Almond and Polenta Cake

With summer on its way...Hopefully. I start using lemon, in a whole lot more recipes. This is just the start of it, unfortunately or fortunately, depending on how you look on it. This cake is one of my new favourites,as its so moist and it's really lemony, unlike some recipes which lack flavour, unless accompanied with lemon icing, but this isn't one of them.

I also love almonds, so this cake was right up my street. I have also used polenta in the past in cakes see here, and love the unusual crunchy texture it gives. I also love how this cake is gluten free, so I can eat as much as I like without getting a sore tummy.

Serve at afternoon tea, or as a easy summer dessert. Personally, i would chose the dessert option with greek yogurt, or if your feeling really fancy dollop on creme fraiche, sprinkle on thyme, or lemon thyme if your really trying to impress someone.

Ingredients

200g butter
200g caster sugar
200g almond flour
100g polenta 
1 1/2 tsp baking powder
3 eggs
2 lemons
125g icing sugar

1. preheat the oven to 180 °/ gas 4.
2. beat butter and sugar together until light and fluffy
3. in a separate bowl mix together the almonds, polenta and baking powder
4. beat in a little of the dry mix into the butter and sugar, followed by one egg
5. add the rest in, alternating between egg and the dry mix, finally beat in the lemon zest
6. place into your prepared tin, and into the oven for 40 mins, or until golden, and coming away from the sides
7. meanwhile, make the syrup: mix together the lemon juice and icing sugar, bring to the boil in a small saucepan (or in the microwave, until the sugar has dissolved.
8. once the cakes done, prick with a cake tester, pour over the syrup whilst the cakes are still hot. leave to cool fully in the tin
9. when cool, serve with greek yogurt and thyme if wished

Sticky Gingerbread Loaf

With the weather slowly getting warmer, and the first day of spring a few days ago; i thought i would say farewell to the cold, and perhaps rain? Who am i kidding! i live in England. To say "goodbye",I made a sticky gingerbread loaf, with all the wintry spices, that warm you from the inside out( I'm talking about the ginger, btw).

 

I made this for my dads birthday,(yes, i know it was in May, i just haven't got round to posting this yet. Sorry.) it kept well, so is a great choice if you know someone doesn't eat allot of cake, but you still want to give them something.

Serve it with butter, which is what we had it with, as it was quite dense like a malt loaf. or if you wanted to turn it into a dessert, warm it up and serve with hot custard. If your going to serve it as a pudding, or eat it on its own with a fork, to make it even more gingery and delicious, when its still warm pour over stem ginger syrup with chopped stem ginger pieces. 

Ingredients

1 1/2 tsp ground ginger
350g flour
2 tsp ground cinnamon
1/8 whole nutmeg, freshly grated
1/4 tsp white pepper
1 tsp bicarbonate of soda
4 tbsp milk
175g black treacle
175g golden syrup
175g dark brown soft sugar
175g butter
2 eggs, beaten

1. preheat oven 170°
2. sift flour and spices( incl the pepper) together
3. mix the bicarb and milk together, set aside
4. melt the treacle, golden syrup, sugar and butter with  150ml water, until blended
5. add the syrup mixture to the flour, beat vigorously with a wooden spoon
6. when the mixture is smooth beat in the eggs, a little at a time
7. then beat in the milk and bicarb mixture
8. pour into a prepared tin and bake for 1 1/4- 1 1/2 hrs, until well risen, firm to the touch and has slightly shrunk away from the sides
9. remove,allow to cool. 
10. best eaten when matured for a few days. enjoy