Category Archives: Baking

Carrot Cake

I have to admit that carrot cake is not my favourite cake.  That is not to say that I would ever refuse a slice if it was offered to me but it just would not be top of my list of favourite cakes.  It is, however, my husband’s favourite cake.  So with Father’s Day fast approaching I suggested to my daughter that we make a carrot cake as a surprise for her Dad.  She was not impressed with the idea as her favourite would be a chocolate cake.  After much persuasion she finally agreed and we decided we would make it on the Saturday.  Saturday morning arrived and we were sitting round the table having breakfast when my daughter asked her Dad, “Dad, why do you have to like carrot cake?”  That was it – the secret was out and my daughter still doesn’t understand how her Dad guessed he was getting a carrot cake for Father’s Day because she “never actually told him he was getting carrot cake.”

Carrot Cake

It was a very easy cake to make and went down a treat with our afternoon tea.  It definitely gets better after a day or two so keep that in mind if you are going to make it.

Carrot Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Serving Size: 8 generous servings

Carrot Cake

A simple and delicious carrot cake for a perfect tea time treat.

Ingredients

  • 400g carrots, trimmed and grated (Approx 2 large carrots)
  • 100g roughly chopped pistachio kernels
  • zest of 1 lime
  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 4 large eggs
  • 275g light brown sugar
  • 250ml sunflower oil
  • Cream Cheese Frosting
  • 50 g butter, at room temperature
  • 250 g cream cheese, chilled
  • 275 g icing sugar, sifted
  • Juice from ½ a lime

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Grease and line 2 x 20cm x 4cm sandwich tins.
  3. In a large bowl, mix the carrots, pistachios and lime zest and leave to the side.
  4. Into another bowl, sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and whisk well.
  5. Fold the carrot mixture into the flour and egg mixture and mix well until just combined.
  6. Divide the mixture evenly into the two sandwich tins and bake in the middle of the oven for 30 - 35 mins.
  7. Test with a skewer and once done, leave to rest for 10 minutes before removing from the tins.
  8. Remove the cakes from the tins and leave until completely cool on a wire rack.
  9. For the Cream Cheese Frosting
  10. Whisk the butter until light and fluffy.
  11. Add the cream cheese and whisk until well combined.
  12. Add the icing sugar and lime juice and whisk until well combined and nice and thick.
  13. To Finish
  14. Add cream cheese frosting to the top of one cake and sandwich the remaining cake on top.
  15. Add more cream cheese to the top layer and a thin layer all around the sides.
  16. Decorate (I made some pistachio praline which I then blitzed and sprinkled on the top).
http://mygoldenpear.com/2016/06/22/carrot-cake/

Carrot Cake

 

Enjoy!

I’m joining in with Honest Mum’s Tasty Tuesdays linky

9VwhltV

and with A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

 

Recipe adapted from Sarah Randell

Scones for National Cream Tea Day

Light, feathery scones topped with strawberry jam and clotted cream – a match made in heaven.

Scones
Now I’m not usually one to celebrate National food days but I couldn’t let National Cream Tea Day go by without a little mention.  A light feathery scone topped with strawberry jam and finished off with a dollop of cool, creamy clotted cream is one of my many guilty pleasures.

Scones

This is my treat once a week. A couple of good books from the library, a quiet corner in the local coffee shop and my scone, jam and cream.

Perfect ‘me’ time.

Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 - 7 scones with a 7 cm cutter

Scones

Ingredients

  • 450g self raising flour
  • Pinch of salt
  • ½ tsp Baking Powder
  • 100g butter, room temperature
  • 1½ tblsps caster sugar
  • 3 tblsps sultanas (optional)
  • 250ml milk

Instructions

  1. Preheat oven to 200° C (400° F).
  2. Mix together the flour, salt and baking powder into a mixing bowl.
  3. Rub the butter into the dry mixture with your fingers until the mixture resembles fine breadcrumbs.
  4. Add the sugar and sultanas.
  5. Add enough milk to the mixture to make a soft dough. Mix very lightly with a palette knife.
  6. On a floured surface, pat the mixture out to a thickness of 1.5 cm and cut into rounds with a pastry cutter (do not twist the pastry cutter as this will stop the scones from rising).
  7. Place on a baking tray and bake for 13 - 15 minutes until firm.
  8. Remove from the oven and cool on a wire rack.
http://mygoldenpear.com/2015/06/26/scones-for-national-cream-tea-day/

Scones

Enjoy!

 

 

I’m adding this post to the following weekly link ups :

The lovely Supergolden Bakes who hosts the CookBlogShare linky

CookBlogShare_zps90bcfc92

 

and Honest Mum’s Tasty Tuesdays linky

9VwhltV

Scones

Almond Cake

A super simple, moist and delicious almond cake.  A perfect tea time treat.

You know those days when you fancy something sweet with your cup of tea but the cupboards are bare and you just can’t face a trip out to the shops.

Well I had one of those days yesterday.

I raided my cupboards and unearthed a selection of nuts and decided on making this simple and easy Almond Cake.
Almond Cake 3
The kids were horrified when it came out the oven.

“It looks like bread” and “it hardly has any icing on it” were just a few of the complaints.

Of course they couldn’t resist just a little nibble and that was all it took to convince them that it was delicious.
Almond Cake This almond cake is such a forgiving recipe and more often than not I have all the ingredients in my cupboard ready to go.

It is lovely and light and thanks to the Quark it is lower in fat than your average cake recipe.

Perfectly delicious for any tea time treat!

Almond Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 10 - 12 slices

Almond Cake

Ingredients

  • 115g butter
  • 115g caster sugar
  • 2 large eggs
  • ½ tsp almond extract
  • 150ml quark (or plain yogurt)
  • 170g self raising flour
  • 50g ground almonds
  • ½ tsp bicarbonate of soda
  • For the icing
  • 6 tblsps icing sugar
  • 1 tblsp warm water
  • 4 tsp flaked and toasted almonds

Instructions

  1. Preheat the oven to 180°C (350°F, Gas 4).
  2. Grease and line a loaf tin (23cm x 12cm).
  3. Cream the butter and sugar together until pale and fluffy.
  4. Add the eggs, almond extract and quark and beat again until well combined.
  5. Add the flour, ground almonds and bicarbonate of soda to the wet mixture and beat together until just combined.
  6. Spoon the mixture into the loaf tin.
  7. Bake in the centre of the oven for 35 - 40 minutes.
  8. Remove loaf from tin and leave to cool on a wire rack.
  9. Sieve the icing sugar into a small bowl.
  10. Add the water and mix with a spoon until the correct consistency has been achieved.
  11. Spread the icing over the loaf with a palette knife.
  12. Sprinkle the flaked almonds over the top.
http://mygoldenpear.com/2015/02/21/almond-cake-recipe/

TIPS FOR SUCCESS
1. I use a fan assisted oven which I set to 160°C. All ovens vary so get to know your own oven and adjust the timings accordingly.
2. I have given the measurements for the loaf tin which I use. If you use a different size the cooking time will be different. Test your cake for doneness about 10 minutes before the stated time.
3. Use butter which is at room temperature so that it is easy to cream together with the sugar.
4. I have given the measurement for the almond extract which I use but every brand will be different. There is also a difference between almond extract and almond essence so my advice would be to add a few drops at a time and then taste. It is far easier to add more than to ruin the cake because you have added too much flavouring.
5. When adding the water to the icing sugar, do so in small increments to get just the right consistency. If the icing ends up too runny then add some more icing sugar to the mixture.
6. Add the nuts as soon as you have iced the cake so that they stick to the top of the cake.
7. This cake will start to dry out after about the second day so eat up quickly and enjoy 🙂

I am submitting this delicious recipe over to the lovely ladies at ….

Supergolden Bakes for the weekly Cook Blog Share  linky

CookBlogShare_zps90bcfc92

Honest Mum for the weekly Tasty Tuesdays linky.
9VwhltV

and A Mummy Too’s Recipe of the Week link up

recipe-of-the-week

Pink Tulips

Strawberry Shortcake

Without a doubt the star of today’s strawberry shortcake recipe is the strawberry and yogurt filling.  Normally I would use double cream which of course whips up to a delicious creamy consistency but is loaded with calories. For this dessert I wanted to try yogurt but to be honest I didn’t hold out much hope. I love yogurt and often eat it with my breakfast, use it in my cake mixtures and stir it into my main meals  to give a lovely creamy sauce but could it substitute cream as one of the main ingredients in a dessert?

The problem with using yogurt as a substitute for cream is the watery liquid that sits on the top.  Even if you mix it in, it will eventually separate leaving you with a soggy dessert.  For my first attempt I tried putting the yogurt into a fine mesh sieve but that didn’t work.  Most of the yogurt just ran through the sieve.  My second attempt was much better,  I used a muslin square (available from Lakeland) to line the sieve and then left the yogurt for about an hour.  There was about half a cup of liquid which had drained into the bowl and I was left with a really thick yogurt which whipped beautifully and kept its shape once piped.  Once the icing sugar had been added and mixed with the strawberries nobody could tell that it wasn’t cream.  I absolutely adore cream but I can honestly say that I would replace it with yogurt in most of my desserts from now on.

Strawberry Shortcake

Strawberry Shortcake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 servings

Strawberry Shortcake

Ingredients

  • 175g butter
  • 150g plain flour
  • 115g ground almonds
  • 50g caster sugar
  • 20g flaked almonds
  • 300ml Greek yogurt
  • 2 tblsp icing sugar
  • 450g fresh strawberries

Instructions

  1. Preheat the oven to 180°F (350°C) and line two baking sheets with baking paper.
  2. Line a sieve with a muslin square and place over a bowl.
  3. Pour the yogurt into the sieve and leave in the fridge until ready to use.
  4. Rub the butter into the flour and ground almonds to form fine crumbs.
  5. Stir in the caster sugar.
  6. Using your fingers, mix to a soft dough and knead lightly until smooth.
  7. Divide the dough into half and place one on a baking tray.
  8. Roll into a rough 20cm round. The mixture is very soft so I found it easier to finish it off by molding it into a neat circle using my hands to mold it rather than trying to use a rolling pin.
  9. Repeat with the second half of dough.
  10. Prick each dough circle lightly with a fork and sprinkle the flaked almonds over the top of each one.
  11. Bake for 20 minutes.
  12. While still warm, mark one of the circles into eight triangles and leave to cool. Cut the triangles when cold.
  13. Remove the yogurt from the fridge and discard any liquid that has dripped into the bowl.
  14. Place the yogurt and icing sugar into a clean, dry bowl and beat until thick.
  15. Place a quarter of the yogurt mixture into a piping bag.
  16. Reserve 9 whole strawberries and chop the rest into small pieces.
  17. Mix the chopped strawberries into the yogurt mixture and spread over the shortbread base.
  18. Arrange the eight shortbread triangles over the top.
  19. Pipe a yogurt rosette on each triangle and decorate with a whole strawberry.
  20. Dust lightly with icing sugar and serve immediately.
http://mygoldenpear.com/2014/06/12/strawberry-shortcake-recipe/

Strawberry Shortcake 2Just look at how thick and luscious that whipped yogurt is.  Enjoy!

I’m adding this post to the following link ups –

A Mummy Too’s Recipe of the Week

recipe-of-the-week
Honest Mum’s Tasty Tuesdays
9VwhltV
and finally Supergolden Bakes Cook, Blog, Share

 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg

Lemon Drizzle Cake

I was recently asked to make some cakes for our local village hall who host coffee mornings for the elderly. A chocolate cake is always a popular choice but I wanted something a bit lighter and fresher for my second cake. I always have plenty of lemons at home so opted for a lemon drizzle cake. My first attempt looked lovely but was a bit dry so I made a few changes to the recipe and made up another cake. Again, it looked lovely but the texture was completely wrong. I very nearly gave up but decided I would try once again. With a few more tweaks and no more lemons left the cake came out soft and fluffy with a definite hint of lemon.

Lemon Drizzle Cake

I opted to decorate the cake with a mixture of fresh pomegranate seeds and pistachio nuts which give the cake a lovely almost jeweled topping.  It is one of my favorite taste combinations but if it is not to your taste then the cake is just as good left plain or with a sprinkling of lemon zest over the top.
Lemon Drizzle Cake 4

Lemon Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 8 portions

Lemon Cake

Ingredients

  • 100g butter
  • 225g plain flour
  • 2 tsp baking powder
  • 100g caster sugar
  • 4 lemons (zest from 1 lemon and juice from all 4 lemons)
  • 2 large eggs
  • 60ml buttermilk
  • 4 tblsp granulated sugar
  • 4 tblsp icing sugar

Instructions

  1. Preheat the oven to 170°C (325°F).
  2. Grease and base line a round 20cm (8") cake tin.
  3. Melt the butter in a small saucepan and set aside to cool slightly.
  4. Sieve the flour and baking powder together into a large mixing bowl.
  5. Add the caster sugar and lemon zest from 1 lemon.
  6. Beat the eggs together lightly and then add the melted butter and 4 tblsp of lemon juice, stirring until well combined. Add this mixture to the dry ingredients and stir until well combined.
  7. Lastly add the buttermilk, stirring to blend thoroughly.
  8. Pour the mixture into the prepared tin and bake for about 30 - 35 minutes or until a cake skewer comes out clean when tested.
  9. While the cake is baking, make the lemon syrup
  10. Place the remaining lemon juice and granulated sugar in a small pan and bring to a slow boil. Continue to boil until the sugar has melted and the syrup has thickened slightly.
  11. As soon as the cake comes out the oven, brush the lemon syrup over the top (leave a couple of teaspoons back for the icing).
  12. Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire cooling rack.
  13. Mix together the icing sugar and any remaining lemon syrup to make a thin paste.
  14. Spread the icing all over the top of the cake and serve as is or decorate.
http://mygoldenpear.com/2014/05/15/lemon-drizzle-cake-2/

Lemon Drizzle Cake 6This is such an easy recipe and the cake lasts for a good few days if kept in an airtight container.

I am submitting this post to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-week
and over to the lovely Honest Mum’s Tasty Tuesday link up.
9VwhltV

 

Related Posts Plugin for WordPress, Blogger...