Sunday, 31 January 2010

❀ daisy daisy

there are many recipes that include lemon:
*I shall put up my lemon drizzle soon I promise*
but not so many with orange:
so I was delighted when I saw this recipe a few years back:
it was in a book that I bought for my sister:
thumbing through the cake section *like you do*
it read
 "this cake is a novelty as it comes from the oven
already iced and ready"
why it is called daisy cake I'm not sure:
perhaps it's the yellow and white effect of the cake
that reminded the creator of those simple little flowers:
*the recipe is measured in cups and since I am
lucky enough to own a vintage set, that's what I use*
you will need:
½ cup butter *which is about 115g*
½ cup sugar *115g*
2 eggs
1 cup self raising flour *100g*
3 tablespoons of milk
½ teaspoon vanilla extract
grated rind of an orange and a squeeze of the juice
1 extra tablespoon sugar
½ cup dessicated coconut *40g*

preheat your oven to 180°c/ 350°f/ gas4
grease a 20cm round cake tin:
in a large bowl, beat the butter and sugar together until light and fluffy:
then add the yolks of the eggs, one at a time:
add the milk, vanilla, orange rind and juice, and mix:
now fold in the flour and pour into your tin and level off:
beat the egg whites to a stiff froth:
add the tablespoon of sugar and beat again:
then fold in the coconut gently:
spread this mixture over the top of the cake batter:
and bake for 40 ~ 45 minutes:
enjoy the delicious orangey coconut aroma:
cool, cut, eat:
maybe I'll try it with lemon too:
next week ~ a savoury recipe perhaps?

Sunday, 24 January 2010

∻ tasty combination

I do love pears and chocolate:
it always seems that pears are either too hard to eat 
or at that soft-but-not-too-soft perfection, all at the same time!
so this recipe is great for using them up and oh so delicious :

you will need :
140g self raising flour
175g butter ~ softened
140g caster sugar
2 large eggs
5 ripe pears
75g chocolate ~ chopped
2 tablespoons apricot jam

preheat oven to 140°c/gas3
then line and grease a 20cm square cake tin
first chop two of your pears into small chunks:
then slice the other three into thin strips :
*I don't peel them as the skin cooks to soft, but I slice around the cores 
then throw those in the bin*
chop the chocolate into various sized chunks :
in a large bowl add the flour, butter,sugar and eggs
and mix until smooth:
*I use an electric whisk for this*
now fold in the chunks of chocolate and pear :
spoon the mixture into your prepared tin and smooth the top:
then arrange your sliced pieces of pear on the top of the mix 
pressing down lightly :
bake for 50~60 minutes until firm to the touch
cool in the tin for 10 minutes then turn onto a rack:
warm the apricot jam and brush all over as a golden glaze:

slice: eat: savour: share:

Sunday, 17 January 2010

❣ Mmm chocolate

in the early nineties, we got our first computer and internet access :
remember those days of dial-up?
that was when I started using the name chocolategirl online :
it wasn't a difficult decision as I had a habit of eating too much of the brown stuff :
even for breakfast :
*not anymore dear readers, just for treats*
the recipe I am about to share was sent to me by an
internet 'friend' as she thought they'd appeal, given my nickname and all :
it's a treat and a real hit with chocolate lovers everywhere :

miss jenny ann's chocolate brownies
you will need :
4 tablespoons cocoa powder *the best you can get*
100g butter
200g sugar *or 1 cup*
*yes I can hear you all gasping at this amount of sugar but just this once let's indulge 
and it's what makes them gooey and gorgeous inside*
2 eggs
75g plain flour *or ½ cup*
½ teaspoon baking powder
1 teaspoon vanilla extract
preheat your oven to 180°c/gas 4/350°f
grease or line a 20 x 20cm baking tin
over a low heat melt the butter and cocoa powder :
* I give it a quick zap in the microwave until melted*

leave to cool :
in a large bowl mix the dry ingredients together and add the vanilla extract :
break the eggs to your cooled chocolatey-butter mixture and stir well :
now tip the wet ingredients into the bowl of dry stuff and mix carefully :
don't over do it!
your mix will be quite thick and gorgeously glossy :

pile into your prepared tin, smooth over and bake for
15 - 20 minutes ~ it should be springy to touch but fudgey inside :

meanwhile naughty daughter licks out the bowl :
wash up and breath in the yummy chocolate smell that is
tempting you from the oven :
check your brownies after 15 minutes:
you know the drill ~ prod and see if it's springy in the middle ....
leave to cool in the tin then cut into squares and grab one now while 
you have the chance! :

thank you Miss Jenny Ann ^_^

Tuesday, 12 January 2010

❨( let's go bananas

For my first cakey blog I'll share this recipe with you ....
*drum roll please*
Banana Teabread :

This was one of the first things I baked when I moved
away from home, to a house I shared with 5 other girlies :
Helen, a few years older than me and a keen cook,
would fill the house with savoury smells :
*she made a mean curry!*
so I decided to make us all a cake :
delving into a 2nd hand cookbook, *the title I don't recall* 
I made the first cake away from Mama's kitchen :
it's a recipe that I've never forgotten and is a winner all round :
*that is, if you like bananas*

You will need :
125g butter
125g sugar
2 eggs
250g self raising flour
½ teaspoon of bicarbonate of soda
500g bananas

*a little note on bananas ~ it's better to use them when they're 
soft and even bruised as it adds to the flavour*

set your oven to 180°c/ 350°f/gas 4 :
line and grease a 1kg loaf tin :

in a large bowl ➸

mix the butter and sugar together with a fork until light and fluffy :
beat in the eggs ~ one at a time :

 mash up the bananas, add to the bowl and stir :
then sift in the flour and bicarb and fold into the mixture :
*don't over work it at this stage or you'll make your teabread heavy *

pour into your prepared loaf tin and bake
for 1 to 1¼ hours ....
*as ovens vary ....after an hour check your loaf, push a 
skewer through the centre to see if it's cooked through*
turn out and cool on a rack :

now this is best eaten after a day ~ trust me!
store in an airtight container until then :
slice and eat as it is or buttered with lashings of jam, or honey,
or peanut butter or chocolate spread :
yum :

*will keep for 3-4 days ~ if there's any left!*