Posts Tagged ‘Crystalised Ginger’

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Early O’Clock

February 9, 2010

The other week I took a couple of days off work, and with nothing much planned other than rest, relaxation and a lie in, I made sure that the eggs and butter were out of the fridge before I went to bed in order for them to be at that all important ‘room temperature’ so I could bake the next morning. I didn’t really anticipate the morning starting at 3am, but when I realised sleep was not going to return, and the lie in was definitely not going to happen, I got up, put apron on, and got started.

I had oranges and buttermilk to use which provided a guide for the recipe search and I’d spent a little time at the weekend looking through my books and converting recipes from cups and sticks to grams (the most important part of my prep recently as it’s always a little too much for my mathematically challenged brain first thing in the morning – or even the middle of the night). The Orange Ricotta Pound Cake from Cake Keeper Cakes caught my eye as a good showcase for the rose bundt tin. I swapped the ricotta for buttermilk, but increased the butter from 168g to 220g in order to compensate for the reduced fat. I used wholemeal flour and once again reduced the sugar content. I also added a bag of dried cranberries as I’d had my eye on a couple of orange and cranberry loaf cakes recently an they seem to be paired frequently. I think all of that messing around might have been a little too much. It needed more … flavour. By using wholemeal flour and in reducing both the sugar and fat content there was too much taken away, wholemeal flour can also be quite bitter and a bit of additional sweetness might have balanced this. The texture was also affected it was a dense cake, again I’m not sure whether the culprit is the flour or fat – possibly both. I think using plain flour would’ve made a big difference, perhaps half and half? I would also add a touch more citrus, as I said previously the oranges I’ve been using recently haven’t had much of a zing to them. The cranberries were a nice touch, they hold their form so well and the little zing of sharpness when you bite into on is lovely.

Orange Buttermilk Pound Cake

Based very loosely on a recipe from Cake Keeper Cakes

Cake

450g flour (I used wholemeal)

1 1/2 tsp baking powder

1/2 tsp bicarb

1 tsp salt

220g butter

270g sugar

1 1/2 cups buttermilk

3 large eggs

1 1/2 tsp vanilla extract

zest of two oranges

Glaze

1/2 cup orange marmalade

2 tsp water

Preheat oven 165C, grease bundt tin and dust with flour.

Beat butter and sugar for 5 minutes until light and fluffy, scraping side of bowl periodically

Add eggs one at a time, scrape bowl again

Add zest, juice and vanilla

Combine dry ingredients in separate bowl

Add one third of flour mixture to mixing bowl with mixer on low speed, followed by half the buttermilk, another third of the flour, buttermilk and last of flour mixing well after each addition and not forgetting to scrape the bowl

Fold in cranberries

Place batter into tin, bake until golden brown approx 1 hour 10 minutes

Cool in the pan for 15 minutes then turn out onto a rack to cool completely

Once cool make the glaze by stirring water and marmalade in a saucepan over a low heat until the marmalade melts then brush the glaze over the cake

Second on the list was a whole-wheat honey nut cake again from Cake Keeper Cakes (I really can’t recommend this book enough). I wanted to make another cake that has a layer of filling running through it, in a more suitable tin than the rose bundt that I used for the Cardamom Cake. I reduced the sugar again but the layer of honey running through with the nuts and the caramel glaze added plenty of additional sweetness. It was a favourite of a few of the tasters.

Whole-wheat and Honey Nut Bundt Cake

Cake Keeper Cakes

Filling

75g flour

28g softened butter

1 tsp ground cinnamon

1 1/4 cups walnuts or pecans coarsely chopped (I used walnuts)

1/2 cup honey

Cake

1 cup buttermilk

2 large eggs

300g whole-wheat flour (original recipe 200g plain flour, 100g whole-wheat)

1 tsp baking powder

1 tsp bicarb

1/2 tsp salt

112g butter

150g light brown sugar (reduced from 175g)

Glaze

56g granulated sugar

1/2 cup honey

1/4 cup buttermilk

1/2 tsp vanilla extract

Grease bundt tin and dust with flour

Preheat oven to 180C

Make the filling by combining the flour, butter and cinnamon in a bowl until crumbly then add the nuts and honey.

Whist together buttermilk, vanilla, and eggs

Combine cake dry ingredients

Beat together butter and sugar in mixer or with electric whisk on medium high speed for 5 minutes

Lower the speed on the mixer, add one third of flour mixture to mixing bowl with mixer on low speed, followed by half the buttermilk mixture, another third of the flour, buttermilk and last of flour mixing well after each addition and not forgetting to scrape the bowl

Beat on high for one minute

Scrape half the batter into the prepared pan, spoon the filling as evenly as possibly over the base layer then add the rest of the batter, smoothing the top with a spatula.

Bake for 50 – 45 minutes or until a toothpick comes out clean.

Cool in the pan for 5 minutes then turn out onto a rack to cool completely

Make the Glaze by bringing the sugar, honey and buttermilk to boil in a small pan, reduce the heat and cook for 7 – 9 minutes until caramel coloured, stirring occasionally

Remove from the heat, stir in vanilla and allow to cool for 10 minutes before pouring over the cake letting the glaze drip down the sides

Allow to cool for about half an hour before serving

Lest the sunflower tin feel left out I also made the Pumpkin Spice Cake that I’ve made previously, I wanted to play around a bit with the spices – basically by being more generous with them all which I think worked, it can take it – and it also took care of the last of the buttermilk.

My sister paid an impromptu visit later that day, so I knew that between her, my dad and various neighbours and colleagues I could easily offload todays output – so I carried on.

Finally I made a Pumpkin and Ginger Spice Cake from Katrina of She’s in the Kitchen. Now this is just lovely, I’ve had several requests for the recipe and will definitely make it again – the original is for ‘Texas’ muffins which I had to google and discovered that they’re just very large muffin tins, some of which I happened to have (probably the result of yet another compulsive Lakeland shopping trip). Katrina suggests that this recipe will make two 8” cakes or one 8” and six muffins. I used a bundt tin and also got six muffins.

Pumpkin and Ginger Cake/Muffins

Adapted from Katrina’s recipe – She’s in the Kitchen

1 tin of pumpkin puree

275g soft brown sugar (reduced from 2 cups/350g)

225g melted butter

4 eggs

1/2 cup of freshly squeezed orange juice (Katrina suggests cider or apple juice)

525g flour (wholemeal)

2 tsp baking powder

2 tsp bicarb

1 tsp salt

4 1/2 tsp cinnamon

4 1/2 tsp ground ginger

1 tsp nutmeg

1 tsp cloves

1 1/2 cups crystalised ginger, chopped

1 cup currants (optional, but I still have loads left from Christmas and so added them)

Mix together the melted butter, pumpkin and sugar

Add eggs and mix well

Add fruit juice

Sift together the dry ingredients and then and to wet mix

Fold in the ginger and currants

Fill the pans/muffin cases half full and bake the cake for 40 minutes for the cake and 25 for the muffins at 180C.

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Have Courgettes – Will Bake (and make breakfast)

October 22, 2009
I’m not a fan of courgettes, they were a staple of my student years, added to every stir fry, pasta sauce or bake that a limited student budget could conceive. There was also a scrumptuous courgette cake, sweet and moist from sultanas, filled with tart lemon curd and topped with cream cheese this was oft requested for special occaisions, but I’d stopped making it years ago.
A trip to the monthly Moseley Farmer’s Market in late summer coincided with lots of inspiration from other blogs and I bought lots. Unfortunately having them in my fridge exerted some kind of pressure on my psyche and I couldn’t bring myself to bake that weekend. However, I did discover a recipe for Zucchini Bread Oatmeal from Diet Dessert and Dogs and gave that a try the next morning – what a revelation! I have porridge every morning, I make up my own mix using Rude Health fruity date porridge as a base and adding my own mix of seeds, a bit of extra oat bran and germ , a little more cinnamon with a mixture of water and semi-skimmed milk. I didn’t think some grated courgettes would add much to the flavour, but it really is delicious – go on, try it.

The addition of a bit of grated courgette in my breakfast wasn’t going to make much of a dent in the enormous specimens occupying the drawer at the bottom of my fridge so I went through the recipes I’d flagged and came up with two that I thought would put them to good use.
The Chocolate Zucchini cake from Simply Recipes is one Elise adapted from the appropriately named Chocolate and Zucchini and I toggled between the two recipes and mine is an amalgam of the two. It’s not the prettiest and is predominately a chocolate cake but with a lovely moistness that comes from all that veg. No one at work believed that there were courgettes in there, but all enjoyed it.
Chocolate Zucchini Cake
Adapted from Simply Recipes and Chocolate and Zucchini
Ingredients
  • 1 1/2 cups of plain flour
  • 1 cup wholemeal flour
  • 1/2 cup cocoa
  • 2 1/2 Tsp baking powder
  • 1 1/2 Tsp bicarbinate of soda
  • 1 Tsp salt
  • 1 Tsp cinnamon
  • 3/4 cup soft butter
  • 1/2 cup caster sugar
  • 1 cup soft brown sugar
  • 3 eggs
  • 2 Tsp vanilla extract
  • Grated zest of one orange
  • 2 cups coarsely grated courgettes
  • 1/2 cup buttermilk
  • 100g chocolate chips (I used dark chocolate)

I didn’t bother with a glaze but there’s one should you wish to add it.

Method
  • Heat Oven to 350F
  • Mix the flours, cocoa, baking powder, bicarb, salt and cinnamon
  • Beat the butter and sugars until smooth
  • Add eggs to butter and sugar beating well
  • Stir in vanilla, orange zest and courgettes
  • Add the flour mixture and the buttermilk in three batches
  • Spoon into a greased and flour coated bundt pan and bake for 45 minutes until a skewer comes out clean – if you don’t have a bundt tin, firstly get one because they are great, secondly this mixture should make two loaf tins, check after 30 mins.
  • Cool for about 15 mins in the tin before turning out to cool completely on a rack
To contrast the safe, hidden (but delicious) use of the courgettes in chocolate cake recipe enough I also made Special Zucchini Bread from 101 Cookbooks. I adored this, the combination of spices, citrus, nuts and ginger was just delicious, the texture too was so moreish, a little something different in each mouthful. I used soft brown sugar I left out the poppy seeds as I didn’t have any but I did have a jar of Raz el Hanout so used that, as suggested, in place of the curry powder. The smells from the oven while this was baking were amazing, and whilst it was cooling I spent a fair amount of time picking off bits of toasted walnut to eat – just to check you inderstand. Pop over to the site for the recipe – you won’t regret it.