9/11/2018

Raspberry Bakewell Cake

What to make for a friend coming to tea? I bought some ground and flaked almonds last week so wanted to use them.

I love Bakewell tart, so searched for a recipe with similar flavours and found this one. Couldn't wait to try it as a cake.

It's from the BBC Good Food site
The recipe suggests you blend it in a food processor, but as mine is broken, I used an electric hand mixer and it worked fine.  There's ground almonds in the recipe so it's quite a thick batter. You put a layer of the batter into the tin, spread the raspberries over, then spread the rest of the mixture on top.

It's mentioned in the recipe that it's better to use your fingers to spread the mixture on top of the fruit, and this is good advice, as it's impossible to spread with a spoon or spatula!



It has a lovely almond flavour and the fresh raspberries give another texture and aren't sweet. It does feel and taste like a Bakewell tart. My friend loved it, and took a large piece home!


8/21/2018

Chocolate Praline Cake with Nougat

I belong to a French Conversation group, and we had a get together last week with coffee and cakes - French recipes. This is one I made many times in France, but not since I've been back in the UK. Praline chocolate and nougat seemed to be more readily available there, or maybe I haven't been looking in the right places!

You need: 60g sr flour and 1 tspn baking powder, 100g praline chocolate, 50g nougat chopped into small pieces, 70g caster sugar, 60g butter 
Preheat oven 180C/gas4          Grease and base line a 24cm cake tin.

Break the chocolate into pieces, add 5 tbspn of water and melt in a microwave. In another small bowl, melt the butter, and in a 3rd bowl beat the eggs and sugar together till fluffy. Fold the flour and baking powder into the batter, then pour in the melted chocolate and butter. Mix together. Add the pieces of nougat and mix again.
Pour into the tin and bake for 35 mins. Cool the cake in the tin .
Serve with ice cream, crème fraîche or a crème anglaise.


Above is the French recipe, but I added a chocolate ganache to the top and some more nougat bits to make it more decadent! I love the crunchy bits of nougat inside the cake which give it another texture. You can't see them in the photo, but they are there. You get a nice hint of nuts from the chocolate and the nougat, and the cake has a nice soft crumb.

I learnt from Phil at asstrongassoup.blogspot.com that August will be the final time for 'We Should Cocoa' on tinandthyme.uk I've joined in with the chocolate challenges in the past, and am sad that there will be no more. There have been some fabulous chocolate recipes in the challenge. So I'm going to join in with the final challenge and submit this cake. Oh dear, I think I've done something wrong and not put in the proper url for this blog!

8/13/2018

Moelleux aux Framboises

I haven't done much baking lately. Been too hot, and not much fun baking for one! Friends coming for tea so decided to make something my friend in France used to make - a raspberry moelleux. The word moelleux means smooth or creamy, but it's used as a type of dessert too.

You need: 180g sr flour, 1 tspn baking powder, 400g raspberries, 160g caster sugar, 1 small pot natural yoghurt ,3 eggs, 100ml vegetable oil, icing sugar

Preheat oven 180C/gas4                  Grease a 20cm square tin well and line base.

Beat the eggs and sugar together till fluffy. Add the yoghurt and oil and mix in. Fold in the flour and baking powder gently. Spoon into the tin and cover with the raspberries. Press them down gently with the back of a spoon. Bake for 25 mins. Mark the cake into slices then cool on a wire rack. Dust with icing sugar.


The 'cake' is lovely and soft; the centre is smooth and a good contrast to the raspberries. Makes a good dessert with ice cream or a delicious cake with a cuppa.

7/23/2018

Goat's Cheese and Courgette Cake

Am not really enjoying this heat or cooking, but I had to make something to take to a helpers' lunch. I bought a bowl of courgettes from the market on a whim, so this was a good way to use them up. It's a bit of a faff having to grate them, but my food processor does it for me. Don't grate them too fine or they'll end up like water! Past experience!

You need:
300g goat's cheese, 5 medium cougettes, 3 eggs, 150g flour, 1 tspn baking powder, 2 tbspn vegetable oil, 120ml milk, 100g grated Gruyère cheese, 2 pinches salt.

Preheat oven 200C/gas6                         Grease a 900g loaf tin.

Wash and grate the courgettes. Chose the goat’s cheese into chunks or slices. In a bowl mix the eggs, cheeses, flour and baking powder, oil and milk. Add the courgettes and salt. Mix well and spoon into the tin.
Bake for about 40 mins then cool on a wire rack.


It makes a change from ham with a green salad! Good cheese flavour and the texture is soft and moist. The Gruyère gives it a subtle cheese boost.





Rhubarb and Yoghurt Cake

Bought some 'Wonky' rhubarb from Morrisons and decided to make this for a family get together last weekend. It's a French recipe and uses a yoghurt pot as a measure. Very easy to make.

you need a 125g yoghurt pot

So:  1pot natural yoghurt, 3 pots sugar, 3 pots flour, 1 tspn baking powder, 3/4 pot vegetable oil, 1/4 pot milk, 1 tspn vanilla extract, 2 eggs, 250g rhubarb

Preheat oven 200C/gas6                        Grease and flour a 20cm cake tin.

Put all the ingredients except the rhubarb into a bowl and beat together. Chop the rhubarb into chunks and add to the mixture. Mix in with a spatula. Bake for 30-35 mins till golden.



It has a lovely moist crumb, and a good contrast between the fruit and the sponge. It makes a good cake with a cuppa or a dessert with cream or ice cream. I've made it with apple, but plums or pears would be good too.

PS I did post this last week, but somehow it got deleted, so have re-posted!


6/25/2018

Apricot and Almond Cake

This cake came about because I was in the right place at the right time, namely when they were reducing the fruit which was out of date that day. So I got several punnets of apricots for 50 pence each. The whole lot only came to 500 grams! I do miss being able to buy them in the market, as we did in France - the smell was so good!

Anyway, you need 500g apricots, 50g flaked almonds, 3 eggs, 1 tspn vanilla extract, 180g each of plain flour, caster sugar and melted butter, pinch salt and 2 tspns baking powder, a little icing sugar for sprinkling

Preheat oven 180C/gas4                 Sprinkle some icing sugar around the bottom of a tart tin.

Cut the apricots in half and spread into the tin at the bottom and up the sides, cut side down. Put the almonds on top.
In a bowl beat the eggs, sugar, salt and vanilla together using an electric mixer or hand beater till tripled in volume.
Carefully fold in the flour with the baking powder added, then the melted butter. Pour the batter over the apricots.
Bake for 30 mins. Remove from the tin straight away.


I wonder if you could use tinned apricots, draining the juice off first? Just a thought, as apricots don't seem to be around much. The cake has a good open crumb, and is moist. You get a bit of texture from the almonds, and the fruit is a soft contrast to the cake. I like apricots as they're not too sweet.

6/12/2018

Tuna and Pepper Loaf

I've been inspired by Suelle on her blog Mainly Baking to make something savoury to go with a salad. I decided on a savoury loaf, and as I was going away to my daughter, decided to use up the peppers in the fridge. Thought tuna would go well with them.

I used: 150g flour, 3 eggs, 1/2 green and 1/2 red pepper, tin tuna [used one in water and drained liquid off] 1 tspn baking powder, pinch salt, 70g grated cheese [used strong Cheddar to give it a good flavour], 100ml olive oil and 100ml single cream.

Preheat oven 180C/gas4                Grease a 900g loaf tin

Beat the eggs. Add the flour, baking powder and salt and mix together. Next add the oil, cream, flaked tuna, peppers cut into dice and the grated cheese.
Give everything a good mix together.
Pour into the loaf tin and bake for 35mins till golden.


I was very happy with the result. It had a nice crumb and a soft texture, and the tuna and peppers went really well together. The loaf was moist. Phil, notice the tray, found in a vide grenier !