Category: Baking

Baking · Do-ahead · Grains · Nuts

Semolina, coconut and marmalade cake

Belinda2 Comments

This is such a simple, moist and flavorsome cake from the recipe book called “Jerusalem” by Yotam Ottolenghi. Semolina cakes soaked in syrup are all over the Middle East. They stay moist, with a light texture and are so easy. This cake keeps for 5 days if wrapped carefully to keep the air from it.

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3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large organic eggs
grated zest of 1 orange
1/3 cup superfine sugar (caster sugar)
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tbsp semolina
2 tbsp ground almonds
2 tsp baking powder
Thick Greek yoghurt flavored with 1 or 2 drops of orange blossom water to serve

Soaking syrup
1 cup superfine sugar (caster sugar)
1/2 cup + 1 1/2 tbsp water
1 tbsp orange blossom water

Preheat the oven to 350 F
Whisk together the oil, orange juice, marmalade,eggs and orange zest until the marmalade dissolves.
In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until really well combined.
The mixture should be runny.
Grease and line with baking parchment or waxed paper  2 x 1lb loaf tins (about 8 1/2″ by 4 1/2″)
Divide the filling evenly between them. Bake for 45 to 60 mins until a skewer inserted into them comes out clean and the top is an orangey brown.
Near the end of the baking time,place the syrup ingredients in a small saucepan and bring to the boil, then remove from the heat.
As soon as the cake comes out of the oven, start brushing them with the hot syrup with a pastry brush; you will need to do this in a few goes, allowing the syrup to sink down into the cakes before continuing. Use up all the syrup so it is absorbed into the cakes.
Once the cakes have cooled a little, remove them from the pans and leave them to cool completely.
Serve with the flavored yoghurt

 

 

 

 

 

 

Baking · Do-ahead

Rosemary and ginger shortbread

Belinda

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I adore any form of shortbread and the combination of the ginger and rosemary is a real winner. This is uber rich so you only need a small piece of heaven.

Serves at least 12
1 lb (2 cups) Butter, softened
1 3/4 cups Sugar
4 cups Flour
1 tsp Kosher Salt
2 large Eggs, beaten
1 cup Crystallized Ginger, chopped
3 tbsp Fresh Rosemary, chopped (may use 2-3 tsp dried rosemary for a milder flavor)

 Preheat the oven to 350 degrees.
Cream the butter and sugar together until light and fluffy.  In another bowl sift together the flour and salt to add some air. Add this mixture to the butter and sugar and mix just until combined. As always, do not over-mix. Add approximately 3/4 of the beaten eggs and reserve the remaining 1/4 for a glaze. Add the chopped ginger and rosemary and mix until well incorporated.
Spread the mixture into a 9″x13″ pan. No need to grease it; it has plenty of butter already in there! Mix that 1/4 egg mixture with 1 tablespoon of water until a pale yellow color. Brush this over the shortbread batter.
Bake at 350 F for 35 to 45 minutes, until glaze is a light golden color and a toothpick comes out clean. Cut into 2″ bars when cool!
You might think 2″ is really tiny when you look at it, but these are super flavorsome

 

 

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Mary Berry’s easy frozen chocolate torte

Belinda

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Mary Berry, for those who haven’t heard of her, is the British queen of baking and her recipes are usually very easy and foolproof. Here is a terrific one that you can make in advance, freeze and keep for a long time, although you won’t want to!

Serves 10

For the mousse
14 oz dark chocolate, 70% or more.
4 oz superfine sugar (caster sugar)
6 tbsp water
4 large egg yolks
2 tbsp brandy
20 fl oz heavy cream

To decorate
Powdered sugar (icing sugar)
12 large strawberries, sliced
Extra cream to pour over the servings

Method
Lightly grease an 8 inch loose-bottomed cake tin and line with cling film.
Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate.  Alternatively, you could finely grate the chocolate.
Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
Increase the heat and boil briskly for 3 to 4 minutes, until the mixture becomes a light syrup.
Set the food processor running and pour the hot syrup through the funnel onto the chocolate – it should melt, but add a dash of boiling water if the chocolate hasn’t completely melted.
Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
In a separate bowl, whip the cream until lightly thickened.
Fold in the chocolate mixture and then spoon it into the prepared tin, leveling the top with the back of a spoon.
Cover with cling film and transfer to the freezer for a minimum of 4 hours or until it has frozen.
To serve, remove the torte from the freezer, release it from the tin and transfer to a nice cake plate.
Leave to soften for about 10 to 15 minutes before dusting with powdered sugar.
Decorate with fresh strawberries and serve with some cream on the side.

 

 

 

Baking · Dessert · Do-ahead

Heavenly one bowl apple cake

Belinda

 

This is a dark, dense, gooey apple cake. The one extra step in this recipe is for soaking the dates in Apple Brandy or Calvados.

Serves 12 to 16
3/4 cup chopped dates
3/4 cup Calvados or apple brandy
2 cups unbleached, all purpose flour
2 cups white sugar
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 tsp salt
4 cups slightly tart apples; peeled, cored and roughly chopped
1/2 cup melted butter
2 large eggs, lightly beaten
icing sugar for decorations

About 1 hour before starting to bake, place the dates in a small bowl and cover with the Calvados or apple brandy. Stir from time to time and if they get too “tight” just add more brandy.
Preheat the oven to 325 F.
Using butter, grease a baking pan. (approx 13″ x 9″ x 2″)
Into a large bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg and salt.
Add the chopped apples, dates, melted butter and the eggs. This will be a heavy, thick batter, but don’t worry, just make sure you mix it well together.
Spread in the prepared pan, place on a rack in the center of the oven and bake for 1 hour.
Test with a skewer, if it comes out a bit gooey, then bake for another 5 to 10 mins.
It will be a nice dark color  and should spring back to a light touch.
Serve with some icing sugar (powdered sugar) sprinkled over the top. This is delicious hot, warm or cold.

 

Baking · Do-ahead · Nuts

One-bowl easy banana cake

Belinda

 

This is the easiest one-bowl banana cake recipe. Use a flat rectangular baking tin for this, as it will cook  more evenly.

4 bananas
11 oz superfine sugar (caster sugar)
4 large eggs
8 fl oz sunflower oil
15 oz plain flour
2 tsp baking soda (bicarbonate of soda)
2 tsp cinnamon
1/2  tsp salt
5 oz walnut pieces
4 oz raisins

Preheat the oven to 350 F
Mash the bananas until they are smooth. A potato masher is good for this.
In a large bowl, put the mashed bananas, and add all the other ingredients, one by one, stirring with each addition. It doesn’t matter in what order you put them in, except I recommend putting the raisins and walnuts in at the end.
Lightly grease your baking tin and pour the cake mixture in.
Bake for 1 hour.

 

Baking · Do-ahead

One-bowl golden raisin (sultana) cake

Belinda

 

Another one-bowl gem and this is packed with golden raisins, or, as they say in New Zealand, sultanas. This is terrific with a cup of tea, midday, and it lasts for 2 weeks!

4 1/2 oz melted butter
1 1/2 lbs golden raisins
3/4 cup plain flour
2 tbsp marmalade
2 large eggs, lightly beaten
1/4 cup self-raising flour
1/4 cup sweet sherry

Preheat the oven to 300 F.
Grease a cake tin or loaf tin, line the base with parchment paper.
Combine all the ingredients in a large bowl, beat with a wooden spoon until the ingredients are combined well.
Spread  into the prepared tin. ( You can decorate the top with blanched almonds if you like.)
Bake in the oven for 1.5 to 2 hours.
Remove from the oven when firm to the touch and a skewer comes out clean when pushed into the cake.
Cover with foil and leave to cool in the tin.

Baking · Do-ahead

One-bowl sticky lime and coconut drizzle loaf

Belinda

 

This is an incredibly easy recipe as you throw everything into one bowl. The flavors send you straight to the Caribbean and it’s very moist and sticky. You will love this one!

4 oz butter, softened
6 oz self raising flour
1 tsp baking powder
6 oz golden caster sugar, or superfine sugar
2 large eggs
Half a 400g can of coconut milk (use the other half for the icing)
finely grated zest of 2 limes (use the juice for the icing)

For the icing and decoration
 Remaining coconut milk
8 oz golden caster sugar or superfine sugar
finely grated zest 1 lime plus the juice of all three limes

Heat the oven to 350 F
Line a 2lb loaf tin with baking parchment.
Tip all the cake ingredients into a large mixing bowl, then beat until completely combined and the mixture drops off the spoon.
Tip the mixture into the loaf tin, then smooth the top with the back of a spoon.
Bake for 40 mins until golden and firm to the touch.
While the loaf is baking, make the icing and sugar.

To make the icing;
Tip the coconut milk and 6 oz sugar into a saucepan. Boil for 5 mins until syrupy and you see the bottom of the saucepan when you stir.  Stir in the lime juice and set aside.
Meanwhile, crush the remaining sugar with the lime zest until you have a damp green paste and set aside.
When the loaf is cooked, remove from the oven and pour the icing a little at a time, waiting for the cake to absorb it before adding more.
By the time all the icing is used, it will be coming up the sides of the tin.
Leave everything to cool.
To serve, carefully remove the loaf from the tin, sprinkle with the lime sugar and cut into pieces
 

Baking · Do-ahead · Grains

Chewy, healthy flapjack bars

Belinda

 

Instead of buying cereal bars, these are so much more tasty and nutritious.
They keep in an airtight container for up to 4 days, but you won’t have any left after 1 day.

Makes 12 bars
10 oz jar apple sauce
4 oz (1/2 cup) ready to eat dried apricots, chopped
4oz (3/4 cup) raisins
2oz (1/4 cup) raw sugar
2oz (1/3 cup) sunflower seeds
1oz (2 tbsp) sesame seeds
1oz (1/4 cup) pumpkin seeds
3oz (scant 1 cup) rolled oats
3oz (2/3 cup) self raising wholewheat flour
2oz (2/3 cup) desiccated (dry unsweetened) coconut
2 large eggs

Preheat the oven to 400 F
Grease an 8 inch square shallow baking pan and line with baking parchment.
Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin seeds and stir together with a wooden spoon until thoroughly mixed.
Add the oats, flour, coconut and eggs to the fruit mixture and gently stir together until evenly combined.
Turn the mixture into the greased tin and spread to the edges in an even layer.
Bake for about 25 to 30 minutes or until golden and just firm to the touch.
Leave to cool in the tin, then lift onto a board and cut into bars.

** Allow the baking parchment to hang over the edges of the pan, this makes it easier to remove the bars from the pan.

Baking · Do-ahead · Nuts

Pine-nut cookies

Belinda

 

The perfect thing with a glass of wine. The ground fennel seed is divine in these cookies.

Makes about 24 to 36 cookies
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tbsp sugar
1 1/2 tsps ground fennel seed
1 tsp good vanilla extract
1/4 tsp salt
1 large egg
1 1/4 cup all-purpose flour
1/4 cup pine nuts

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed and salt in a large bowl until light and fluffy.
Beat in the egg.
Add the flour and mix just until blended
Transfer the dough to a sheet of plastic wrap. Shape the dough into a 8 inch long log. Wrap the dough in the plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350 F.
Line a heavy, large baking tray with a silpat mat or parchment paper.
Cut the dough log crosswise into 1/8 to 1/4 inch thick slices.
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
Press the pine nuts decoratively atop the cookies.
Bake until the cookies are golden around the edges, about 15 minutes.

 

Baking · Dessert · Do-ahead

One-bowl tangy lemon cake

Belinda

Don’t you just love those cakes that require everything to be thrown into one bowl, mixed together, then put into the oven? No creaming the butter and sugar!
This is so easy and has a real tang to it as you spoon the lemon syrup over the hot cake as soon as it comes out of the oven.

6 oz butter
6 oz superfine sugar
1 tsp baking powder
3 large eggs
2 lemons, juiced and the finely grated rind
6 oz self raising flour

Preheat the oven to 350 F
Place all the ingredients in a large bowl and beat well until well mixed together.
Add the finely grated rind of 2 lemons.
Spoon the mixture into a greased and lined round cake tin and bake for about 55 minutes until just firm.
Squeeze the juice from the 2 lemons and mix with 1 oz of suerfine sugar.
Spoon this syrup over the top of the cake while still warm for a lovely tang.