4/27/2019

Chocolate Cappuccino Tart and Apple, Cinnamon and Caramel Cake

I made Mary Berry's Chocolate Cappuccino Tart as our Easter dessert from her recent Quick Cooking series. My son and family were due to arrive for Easter Sunday lunch, but he had to go into work for an emergency, so my daughter and I were left with a huge leg of lamb and Mary's dessert!
It took us all week to eat it!

 https://thehappyfoodie.co.uk/recipes/mary-berrys-chocolate-cappuccino-tart

I didn't finish the top in the same way as Mary, just added some Easter eggs. Thought enough cream had gone into it! It's extremely rich and a small slice is enough. Maybe I should have tried to freeze it rather than to eat it all! My neighbour was given several slices, as was a friend.


Yesterday my son and family did finally arrive to eat with us, so I decided to make a special cake. My son loves anything caramel, so this recipe seems just the thing. I found the recipe on an American site, but changed the recipe to suit us, and changed the cups into grams.

Cake: 150g soft brown sugar, 2 tspn cinnamon, 225g soft butter, 200g caster sugar, 4 eggs, 3 tspn vanilla extract, 375g plain flour with 31/2 tspn baking powder, 250ml milk, 2 medium apples and the juice of 1 lemon.
Filling :  4 tbspn Carnation caramel plus extra for pouring over the top
Topping: 60g soft butter, 1/4tspn vanilla extract,2 tspn cinnamon,125g icing sugar and 1 tbspn milk

Grease and line 2x20cm cake tins              Preheat oven 160C/gas3

Peel and chop the apples then add the lemon juice.
Mix the brown sugar and cinnamon together.
Beat the butter and caster sugar till light and fluffy. Beat in the eggs, one at a time and the vanilla extract.
Fold the flour mixture in gently, then add the milk and mix till smooth.
Put 1/4 of this batter into each tin, sprinkle over a layer of apple then top with another 1/4 of the mixture. Top with any remaining apple and the cinnamon/sugar mix.
Bake for 40-50 mins, then remove from the tins and cool on a wire rack.

When the cakes are cool, put one onto a cake plate and spread a layer of caramel over the cake.
Make the buttercream by beating all the ingredients together till smooth, then spread this over the caramel layer. Top with the second cake. Heat some caramel in the microwave and drizzle over the top of the cake.


It's a lovely mixture of flavours -  apple cake, cinnamon buttercream and caramel . It has a moist light crumb and a nice cinnamon flavour. We found if very moreish and quite rich, so small slices!

4/08/2019

Spicy Chocolate Praline Cake

I love the little spicy biscuits you get with a coffee, and this cake is made using these and the spread you can now buy which is made with the same mixture - Lotus Biscoff biscuits and spread.
They're also called Speculoos biscuits, and my Dutch friend sends me the spice mixture every year. You can buy fantastic wooden moulds to make them.
I bought my jar of their version of the spread from Lidl at Christmas, but am not sure if they sell it all year round.

It's a loaf cake, which I love making, and it has a great mix of ingredients.

You need:

150g butter, 3 eggs, 100g caster sugar, 100g sr flour, 100g praline chocolate, 50g Lotus spread, 20g ground hazelnuts, 1 tspn vanilla extract and 5 Lotus biscuits.

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

Break the chocolate into pieces and crush the biscuits into smallish lumps.

Beat the eggs and sugar together for 10 mins in a mixer or using an electric hand mixer.
Melt the butter then add to the mixture with the flour. Beat together then fold in the hazelnuts, vanilla extract and the spread.
Put half of this mixture into the tin then top with the crushed biscuits and chocolate pieces. Spoon the rest of the batter on top.
Bake for 35 mins.


My photo doesn't do justice to this cake. It has such great flavours and a soft texture. It's so spicy, and has the slightly nutty taste of the hazelnuts. Then you have the praline taste of the chocolate. I love it!