Showing posts from October, 2014

Chocolate and peanut butter cake

My stepson and family came for the day this week, and we have a tradition of having a nice cake for afternoon tea. I've mentioned my lovely German dil before, and she really is a superb baker [ her profession is in catering], so I try and make something new each time they come. I decided on a chocolate cake, but with something different as filling. I found a jar of peanut butter in the cupboard – perfect - and is something I know we all like. I know it's calorific, but it's a special cake for an occasion. 200g sr flour 1 tspn baking powder 150g caster sugar 150g butter 200g dark chocolate 100ml milk 6eggs Filling 250g peanut butter [smooth, but if you wanted a different texture, crunchy] 100g butter 100g icing sugar Preheat oven 180C Grease and baseline 2x20cm cake tins Melt the chocolate and butter over a pan of simmering water. Whisk the eggs and sugar till light and frothy. Add the milk and gradually mix in the chocolate mixtur

Broyés de Poitou

This recipe is a speciality of the region we lived in in France, Poitou Charentes. You can find them in the region's supermarkets and they can be small, as these are, or be one large biscuit. They're not really biscuits, more of a biscake! Whatever you call them, they're delicious. This is the traditional recipe from a local baker. Beat together 250g unsalted butter and 250g of sugar till light and creamy. Add a beaten egg and mix together then fold in 500g plain flour with 1 tspn baking powder and 1 tspn salt added and mix together till you get a ball. If you need it, add a few drops of water. It's easier to use a mixer. Wrap the ball in clingfilm and put in the fridge for a few hours or even overnight, to firm up the dough. Preheat oven hot - 210C/gas7 Cover 2 baking sheets with baking parchment or silicone sheets. Take the dough out of the fridge and bring to room temperature.  Roll out dough and using a 7cm fluted cutter, cut out the biscuits and

A Lebanese Cake

And now for something completely different! I love Lebanese food; I knew little about it till we lived in France and made friends with a Lebanese couple. I love their use of spices, sumac, z'atar, dried mint, 7 spices etc, and I love falafel, houmous [sp?] and tabbouleh.  I've long had a love-hate relationship with tahina or tahini, sesame seed paste, but was given this recipe for using it in a cake by our Lebanese friend, and I really liked the result. You could use peanut butter instead, and I think it would work really well, but the tahini makes a really rich, flavoursome cake. Preheat oven 180C/gas 4. Grease a 24cm cake tin well and sprinkle with 3 tbspn sesame seeds. Beat 250ml tahini in a large bowl with 165g caster sugar, 40g light brown sugar and grated zest of 2 oranges till mixture is thick and creamy. Add the juice from the 2 oranges and 200g thick plain yoghurt and mix well. Fold in 375g sr flour, 1/2 tspn salt, 1 tspn mixed spice, 100g chopped pistachio nut

Tropical Chocolate Cake

I seem to be making a lot of chocolate cakes lately, but this one is a bit different in that it has tropical flavours and ingredients.  I found the recipe in a booklet I picked up at a food fair, and it's a cake I've been meaning to try. I found a bottle of rum in the back of the cupboard, and as well as my using it for Flognarde, a recipe you can find on   Phil's blog  'As Strong As Soup' , I'm going to use some in this cake [opt]. The tropical part comes from the creamed coconut, pineapple and dessicated coconut. Preheat oven 180C/gas4 and grease and line a 20cm springform tin. For the cake: Cream together 100g soft butter and 200g caster sugar till pale and fluffy. Stir in 60g melted chocolate and 2 egg yolks. Sift together 175g sr flour and 1 tspn mixed spice, then fold these into the batter with 4 tbspn creamed coconut, 3 tbspn milk and 1 tbspn rum [or you could use pineapple juice]. Beat the egg whites till stiff then gently fold them into the ba

Chocolate Coffee Meringue Cake

The filling and icing on this cake is delicious - something special. It's a French recipe for a cake we made on a cookery course whilst I was living there. I needed a special cake for my daughter's birthday, and she loves coffee and chocolate so this fitted the bill as it's a chocolate cake with coffee filling and icing. It takes a bit of time to make as there are several stages, but I think it's worth the effort. For the cake: you need 125g of dark chocolate, 150g butter,125g caster sugar, 4 eggs, 75g flour and 1 tspn baking powder and 75g ground almonds. For the icing and filling you need 150g butter, 125g icing sugar, 2 egg whites, 1 tspn instant coffee and 1 tbspn warm water. Preheat oven 150C/gas 2 or 3  - it's baked in quite a cool oven. Grease and base line a 20cm springform tin. Cake: Melt the chocolate and butter in a bowl over simmering water. Separate the eggs and beat the yolks and caster sugar till white and fluffy. Add the chocolate mixtur