Wednesday, 30 March 2011

ʘ chocomocha bundt

the first time I saw Bundt cake was in Hamburg:
I was intrigued by the shape and the tin:
the cake I ate was quite plain but light
with a syrup drizzle to add moistness:

finally I have got my hands on a tin for my collection:
my recipe search in books and on the net
was quite meagre:
so I made up my own from the basic 
recipes out there:

chocomocha bundt cake

you will need ....

200g plain flour
200g caster sugar
175g butter {soft}
1 teaspoon baking powder
40g {best} cocoa powder
2 heaped teaspoons espresso powder
{or a shot of cooled espresso}
2 eggs
150ml {or so} of milk

preheat your oven to 180°c/ gas 4:
now this bit is very important so take your
time ....
grease and flour your tin by brushing with a little
melted butter and sprinkle with flour:
don't miss anywhere or your cake will stick!
in a large bowl
either by hand or with an electric mixer
cream the sugar and butter until light and fluffy
add your eggs one at time and mix well
now fold the flour and baking powder
adding a little milk so the mixture drops 
from the spoon quite easily
add half the batter to your tin
back to the remaining batter ....
 stir through the cocoa powder and espresso
adding more milk if needed
dollop spoonfuls into the tin
and swirl with a skewer
bake for 45 ~ 50 minutes ....
{you know the drill, test by poking a skewer through
if it comes out clean then it is done yAy}
you can eat the cake just like this
but not me
oh no
drizzled with some butter and chocolate melted
together then sprinkled with walnut pieces
coffeewalnutchoc deliciousness

Wednesday, 16 March 2011

◉ oreo~eo~eo

always looking for new recipes:
different recipes from the usual
Libbie found one for these cupcakes:
and you know what?
they are rather nom!
well they are after some tweaks:

oreo cupcakes

you will need ....

a pack of oreos
120g softened unsalted butter
120g caster sugar
120g plain flour
60g cocoa powder
3 eggs
1½ teaspoons baking powder
60ml milk

preheat your oven to 180°c/ gas 4
line your muffin tin with paper cases
then twist each oreo to separate the top and bottom
put the creamy side of an oreo into each paper case

cream together the butter and sugar until pale and fluffy
then mix in the eggs one at a time
in a separate bowl ~ mix all the dry ingredients
then add them, with the milk to the bowl
and mix carefully
pile this mixture onto your prepared cases
and bake in the oven for 20 minutes or so
they should be springily firm
leave to cool completely before icing
I iced these with a mixture of cream cheese and
sifted icing sugar: 
then blitzed up the remaining oreo halves
and sprinkled them on the top:
can you see the oreo half in the bottom of the cake?
it left an imprint on the empty case!
{if you're not too jazzed for the chocolate cakey part then 
you could omit the cocoa powder and add a few 
drops of vanilla extract}

Saturday, 5 March 2011

☤ corny good

after being struck with the awful norovirus
and my appetite returned
I wanted a cake without gluten:
something lemony:
thumbing through the internet
turned up a recipe that claimed 
'if you try to imagine what lemon curd 
would taste like in cake form,
this would be it':

lemon polenta cake
you will need ....
200g softened butter
200g caster sugar
200g ground almonds
100g fine polenta {cornmeal}
1½ teaspoons baking powder {gluten free}
3 eggs
the zest of 2 unwaxed lemons

for the syrup .....
the juice of 2 lemons
125g icing sugar

preheat your oven to 180°c/350°f/gas 4:
line the base of a 9in/23cm springform cake tin
and grease the sides well

either with a gadget or by hand
mix the butter and sugar together until
pale and fluffy
mix together the flour, almonds, baking powder
and polenta
now add some of this to the butter mixture
along with one egg and mix well
repeat this for the other 2 eggs
stir through the lemon zest then  
spoon into your baking tin
bake for about 40 minutes testing with a 
skewer to for 'doneness'
it should come out cleanish
cool in the tin on a rack
while you.....
make the syrup by heating the lemon juice 
and icing sugar until dissolved
pierce the top of your cake all over
then drizzle on the syrup
leave to cool before taking out of the tin
super moist and soft
eat on its own or with a dollop of
something creamy!