Posts Tagged ‘Walnuts’

h1

A Big Bundt-Up

November 19, 2011

For the past two years I have baked on National Bundt Day in America. Inspired by Mary, the Food Librarian I, along with many others who follow her blog have celebrated this, my favourite type of cake, on the 15th November along. My enjoyment of baking this kind of cake pales into insignificance when compared to Mary’s dedication. For three years she has baked a bundt a day for the month leading up to the 15th. That’s 90 Bundts people. This year saw the spectacular Jello Bundt, the slightly freaky Doll Bundt and also the Tomato Soup Bundt – have a look at her site on the link above to see her collection of recipes.

Last year Mary sent a badge to all those who baked along with her, even kindly posting one out to me here in the UK, I would’ve baked again this year anyway, but confess that the thought of another badge spurred me on especially as I have misplaced this one.

There are tentative plans forming that may enable me to sell my wares so test recipes are taking up much of my baking time. I recently made Blueberry & Coriander muffins which where a great success, so I decided to try this flavour combo in Bundt form. I took the Lemon, Yoghurt Anything Cake from Smitten Kitchen to use as the base recipe. This is a cake I’ve cooked numerous times before as both a loaf and doubled to Bundt size, I’ve made it a couple of times with blueberries too. I added 3 teaspoons of dried coriander and some lime zest – coriander lime being firm friends, I also planned a lime glaze.

As I said, I have made a cake very similar to this before, in this tin even. But …. well ….

I perhaps could’ve take more out of the 10 cup pan (I made a small loaf too, no photos of this as I was too preocupied with the disaster above) but it didn’t overflow, just rose above the lip of the tin. I greased and dusted the tin with flour, as always. I put some batter into the base of the tin before mixing the blueberries into the rest of the batter to help prevent the berries from sticking.

And yet ….

Even once I extricated the disaster from the tin it was obvious it wasn’t cooked properly. I toyed with the idea of using a cookie cutter to rescue parts of the cake, but it was never going to taste pleasant. I couldn’t even taste the coriander.

I feel like I’ve had too many sticking disasters recently and it’s so disheartening. On Tuesday I felt like stepping away from my Bundt tins and sticking (no pun intended) to those tins that can be easily lined.

But then I wouldn’t be in with a chance of getting my badge or feel part of the Bundt-fest.

So I made this.

The base recipe is from Heidi Swanson’s 101 Cookbooks site, a wonderful blog filled with inspiring photography and recipes. I have both of her books and  regularly look to her for inspiration when planning meals. I do love a banana cake and have been researching and testing recipes to potentially sell, this one was on my list to try as it uses olive oil, dark muscovado sugar and part wholemeal flour. I liked the look of this one as it doesn’t have much sugar in it so isn’t too sweet, especially as I decided to swap the  chopped chocolate for chopped toasted walnuts. I often put lemon in my banana cakes and also added in a mix of spices (cinnamon, ginger and nutmeg) along with the vanilla to add warmth and depth.

I stood for a while surveying my tin options and, decision made, tentatively spooned the batter into the pan. It baked evenly and was done in about 35 minutes. Fearful of the turning out process I photographed the cake still in its tin, the use of dark muscovado sugar adds a lovely darkness to the crumb. Ten minutes cooling time and I turned the tin onto the cooling rack, and felt that wonderful sensation of the cake slipping easily, neatly and in one piece out of the tin.

The glaze is a mix of dark muscovado sugar, icing sugar and lemon juice, the sharpness of the lemon combined with the richness of the muscovado sugar in both the cake and the glaze lift the flavour of the banana which is still noticeable as the cake itself really isn’t that sweet. I like the crunch and earthiness of the walnuts in there, but I’m sure the original suggestion of chocolate would be just as delicious.

Advertisements
h1

Short & Sweet

November 4, 2011

I have been baking almost exclusively from Dan Lepard’s ‘Short & Sweet’ since it arrived a few weeks ago. A comprehensive compilation of recipes from choux to pita; muffins to meringues and tarts to tapenade dinner rolls. The ‘tips & techniques’ at the start of each  chapter – whilst present in any decent baking book – I’ve found more enlightening than usual. For example pointing out that ripe bananas are alkaline and may need the addition of more baking powder to stop the finished cakes turning out on the heavy side (noted Mr Lepard).

Dan writes a weekly column ‘How to Bake’ for the Saturday Guardian magazine. A regular cut-out-and-keep for me, my collection of his recipes are tucked between the pages of other baking books, and now they will have a place of their own. What I’m particularly pleased about is that the book isn’t just a collection of the recipes already available online and, as was recently pointed out in another review – the book stays open at the page required making life just a little easier.

 

 

 

I have now twice made the savoury choux pastry recipe and Black Olive Gourgeres (mini choux bites with thyme, garlic, parmesan and kalamata olives – divine). A chance to revisit the choux first attempted at River Cottage and to hone those skills. The gourgeres are a fantastic pre dinner party nibble as they can be made ahead and reheated easily before serving. They’re messy buggers to spoon onto a baking tray (line that tray with parchment) but they don’t need to be too uniform in shape as the their rough edges crisp up and add wonderful crunch.

 

 

 

The savoury choux paste with added parmesan and a hint of mace along with the cayenne (top spice tip from River Cottage – try it) was easier to work with although my quenelle-ing skills need a fair amount of work. I was able to try out my theory that a filling of horseradish creme fraiche would go well with the spicy buns. I can confirm it does make a lovely pairing; the light and crispy pastry, warm with gentle heat from the spices and parmesan compliments the smooth zingy and firey mixture of creme fraiche (I used low fat)  and horseradish (the English Provender Co makes a great substitute for the fresh stuff) lemon juice and salt and pepper to taste. Make your mixture and chill in the fridge before piping into the cooled buns. A great mixture that goes wonderfully well with beef or smoked fish too. Top tip of my own – remember to warn guests that the buns are filled. Chances are they will be eaten with glass in one hand and the eater’s focus on conversation – the spilling potential would seem to be moderately high.

 

 

 

From the sweeter end of the recipe selection I made the Brown Sugar Chocolate Cake for a neighbours birthday. A fine crumbed cake containing condensed milk it’s better for a day left well wrapped but pretty damn tasty straight away if it calls to you from the kitchen.

 

 

 

Another day found me looking at the collection of dried fruits in my baking cupboard. First off was a Cinnamon Honey Fruit Cake which I baked in a tray, all the better for portioning to share out (a suggestion made by Dan that I can confirm works well). This too benefits from sitting for a day or two and I really would leave it if you can, a far moister cake awaits you if you can resist. I used a mixture of prunes, figs and apricots as well as adding 100g of whole blanched almonds, which in the tray form didn’t have the opportunity to sink – mind you the batter is thick enough with chopped fruit that they should stay suspended even in a deep tin. The discovery of a nut adds delightful texture and interest to the bites of cake.

 

 

 

For me though the star of the show so far has been the Marrakesh Express Loaf Cake. Containing coffee, lots of walnuts and sesame seeds, rich sticky dates and pomegranate I felt sure I would enjoy it, but the layers of taste are amazing. Like a complex perfume it has a deep earthiness from the coffee and walnuts surrounded by the sweet dates and then the syrupy top notes of the pomegranate syrup float around your mouth. Dan says that treacle could substitute for the pomegranate syrup but I can’t believe the flavours would then dance around your palate in quite the same way. The syrup is worth getting if you can, a little goes a long way and if you enjoy middle easter food or follow the Ottolenghi column adjacent to Dan’s in the Guardian then you will find plenty of uses for it.

 

 

 

The recipe states half wholemeal or spelt flour and half hemp flour – I just used all wholemeal and it turned out fine, although I might just have to get me some spelt and hemp and see if the flavours can be any better.

 

 

 

There is still so much to try in the book and I know from last year that the Caramel Christmas Cake is a winner and sure to make another outing, or four, this year.

 

h1

Uplanned

December 30, 2010

I started this post without a cake, cookie or muffin, lacking even a recipe or a workable kitchen in which to bake. I felt bereft.

A while ago I had the thought that it would be a good idea to get a loft conversion in my house. I’ve been in my little home for ten years and have accumulated a fair amount of ‘stuff’. My house is small and mostly perfectly formed; however the one thing that Edwardian architects of inner-city worker’s cottages did not plan for was storage space. How could they have possibly envisaged the boxes of Christmas decorations that need to be contained for 11 months of the year? Or have had any idea about the crate of camping equipment that has been packed away for, ooh about 36 months at last count; or the box of frog ornaments of my mother’s that I can’t bear to part with, nor have on display that needs a home out of the way somewhere. What about the roll of carpet remanet that must surely be useful for something, someday and the large DIY box filled with left over flat pack screws and allen keys, lightbulbs for fittings no longer installed? Not to mention the boxes and boxes of cables and leads from electrical items no longer owned? Well, you can’t just throw them away can you? I need a cable amnesty.

I imagine the families of the men who built the railways at the turn of the last century didn’t really need much of the above, so the-cupboard-under-the-stairs sufficed as the sum total of available storage. Of course having a loft to convert means I could have used that space – a cheaper and cleaner option no doubt. However I am not a fan of either ladders or dark spidery, wasp-nest-infested (as it turns out) places so anything consigned to that space would not be retrieved by me.

Plus I needed new carpets. Seriously, this was the deciding factor. Ridiculous. No point forking out for new carpeting if, at some point in even the mid-distant future there’s work planned in the house. So Project Loft was born. I won’t bore you with the details, nor inflict revisiting them on myself but it’s been a trial, one that’s not over yet, although the end is in sight. My poor home has been battered and bruised, my cat is seriously disturbed by the noise and new location and direction of the stairs (he’s not the brightest by a long shot, but watching him struggle, for over a week, with the new layout was priceless. There’s a door on the bottom of them now so he can’t see them, so they don’t exist. I wish I were a cat). I’ve been a little stressed.

The chaos in the house has led to chaos in my mind. The dust and dirt are necessary and despite what people who know me might think, I can cope with that. What I can’t cope with is that by extension I am unable to do any of the things that I find enjoyable and relaxing because of the dirt and the mess. I enjoy cleaning and pottering, I love to know there’s clean white linen on the beds and fresh towels in the bathroom. I relish the morning sun through clean windows and my naturally forgetful and chaotic nature is reassured by an ‘everything in it’s place…’ home. I know that none of these things are important in the grand scheme of things but they are points in my day and week that I enjoy.

But more than anything else I love to bake, and I haven’t been able to. In the past few weeks I have barely been able to get into my kitchen so full was it with the contents of the rest of the ground floor. Worst of all, Christmas was approaching and I couldn’t see a point at which I might be able to put up those decorations and fill my home with light and shiny things. My keys went missing on a daily basis and every evening I came home aghast at the rock-like crust on my kitchen work top caused by repeated spillages of sugar from the spoon on its way to the tea cups combined with a multitude of drips from t-bags en route to the bin.

However, there was a brief respite in the week before Christmas; flooring went down, walls were painted white, I cleaned like a daemon and with builders away for the festive period that which I dusted  and wiped remained smear free. The tree went up as did my lights old and new and sparkly things were dotted around. My Christmas cakes, were wrapped and given out and I even found time for a last-minute bake-fest for extra goodies to hand out.

So, the house was in as much order as was possible prior to all the work being completed (no date as yet, but the end is in sight), decorations were up, Christmas presents wrapped and ready to go and an early shift at work meant I had an an afternoon to myself – what else to do other than bake? I’d made another of the moorish Caramel Fruit Cakes from Dan Lepard to take into work but wanted to make something chocolatey and something a bit different. I’ve had the ‘Baked’ book for sometime and despite regularly reading rave reviews I’ve not managed to bake anything from it yet. There’s something about the recipes in the book that I find daunting, a lot of them seem time consuming with many steps, but their Brownie recipe is mentioned so much as the best out there that I had to give it a try. There was a tub of sour cream to be used also and the Sour Cream Coffee Cake recipe seemed like a good one to bake to offer to colleagues not tempted by fruit or chocolate. As it turned out I took an extra day off work so neighbours, friends and family were the recipients of these treats rather than colleagues, however I will not only be making the brownies again soon (and this will have to become my go-to recipe, they really are divine) but I will sit down and choose further recipes to bake from this book.

Coffee Cake – not actually a cake containing or tasting of coffee but usually a cake to be taken with coffee often with a streusel or crumb topping, this is one of those.

Sour Cream Coffee Cake with Chocolate,  Cinnamon Swirl

Baked – New Frontiers in Baking

Crumb Topping

100g plain flour

130g dark brown sugar

1/2 tsp salt (use Maldon or similar)

75g toasted walnuts

84g cold unsalted butter cut into 1″ cubes

Chocolate Cinnamon Swirl

112g caster sugar

1tsp cocoa

1 tsp cinnamon

Sour Cream Cake

525g plain flour

1tsp baking powder

1 1/2 tsp bicarb

1/2 tsp salt

225g unsalted butter, soft but cool cut into 1″ pieces

4 large eggs

500g caster sugar

160z / 545g sour cream (I only had 300g so made the rest up with buttermilk)

1 1/2 tsp pure vanilla extract

Preheat the oven to 180C butter and line a 9×13″ pan (although the cake won’t stick, if you line the tin with parchment and ensure an overhang then you can ‘lift’ the finished cake from the pan rather than turning it out and you won’t disturb the crumb topping).

To make the crumb topping pulse the flour, sugar and salt for 5 seconds in a processor, add the toasted nuts and pulse again until finely chopped. finally add the butter cubes and pulse again until a sand like texture is achieved. cover and place in the fridge.

To make the swirl, combine all the ingredients in a bowl. Set aside.

Sift the flour, baking powder, bicarb and salt into a large bowl.

Cream the butter until ‘smooth and ribbon like’ . Scrape the sides, add the sugar and beat again until light and fluffy.

Add eggs, one at a time, scraping the sides as necessary

Add sour cream and vanilla beating until incorporated then add the sifted dry ingredients in three stages – do not over mix.

Spoon 1/3 of the batter into the prepared pan and spread evening with an offset spatula. sprinkle half the swirl mixture over the batter, cover with half the remaining batter spreading evenly once again then repeat with the remaining swirl mixture and final lot of batter.

sprinkle crumb mixture evenly over the top.

Bake in the centre of the oven for 60 mins or until a toothpick comes out clean. Rotate the pan three times during baking.

Cool for 30 mins in the pan before lifting out and allowing to cool completely before slicing.

The brownie recipe, below, really is one to try. It’s nothing short of stunning and so quick an easy. It’s not exactly light on the chocolate, or butter, or sugar, but then a brownie shouldn’t be. I made the mistake of cutting the brownies into portions before it was completely cooled. Unfortunately this meant that a fair few pieces crumbled, and those crumbles had to be mopped up by me. Bloody lovely. Make these. Eat them, share them, hide them wrap them and keep them, freeze them if you must but make them soon.

The Baked Brownie

188g plain flour

1 tsp salt

2 tablespoons cocoa powder

310g dark chocolate, coarsely chopped (60 – 72%)

225g unsalted butter cut into 1″ pieces

1 1/2 tsp instant coffee (the original recipe states 1 tsp instant espresso powder, if you can get it)

338g granulated sugar

88g light brown sugar

2 tsp pure vanilla extract

Preheat oven 180C, butter and line 9×13″ tin

Whisk or sift together the flour, salt and cocoa

In a bain marie melt the chocolate, butter and coffee until completely smooth.

Turn off the heat but leave over the pan of water and add the sugars, whisk until combined and then remove from the heat and allow to cool to room temperature.

Add three eggs and whisk then the remaining two eggs and whisk. Add the vanilla and stir, do not over beat or the brownies will be cakey rather than fudgy.

Sprinkle the flour mixture over the batter and fold in with a spatula until just traces of the flour remains visible.

Pour into the pan and smooth, bake for 25 – 30 mins (25 in my oven) turning the pan after 15 mins. When done a toothpick inserted into the centre should still be coated with a few crumbs – you don’t want these over cooked.

Leave to cool completely before cutting into 24 squares.

Apparently these will keep, well wrapped, for three days. Do let me know if you achieve this!

h1

Brand New Spatula at (pre) Dawn

December 10, 2010

Winter means that even a modestly early morning in the kitchen is spent facing darkened windows, although this last Saturday the freezing cold snap (might have to revise the use of the term snap as that implies brevity) meant that there was at least the sparkle of ice and snow in the pitch black of my garden at 5am. I was glad to wake early as I had a morning free from builders, a recipe and a brand new spatula (gifted to me on my birthday) to try out.

I really enjoy Dan Lepard’s ‘How to Bake’ series in the Saturday Guardian, it’s one of the first pages I turn to frequently one to cut out and add to the stack slipped into various notebooks and recipe books. I always hope for a cake rather than a bread or pudding recipe and the previous week I was rewarded with a festive fruit cake recipe that was immediately pinned up in the kitchen as ‘one to make soon’ rather than tucked away.

I made my Christmas cakes, in mini loaf form, some time ago to the same Mary Berry recipe as last year and have been tending to them ever since, feeding with Brandy and trying to resist picking at their fruit and nut studded tops,

So I really don’t need another fruit cake in my kitchen –  what a ridiculous statement!

I originally baked this as a gift to take to a family gathering that I’m going to this weekend, and once cooled I double wrapped it ready to be stored for the week. But I just couldn’t resist. The thought of the figs, prunes and walnuts contained in the caramel cake was just a little too much. Plus, I had to cut into it to get a photo so I could properly blog about it didn’t I? Then, of course, the tasting is all important to ensure the feedback I leave here is accurate. I’m not sure at what point photographing and tasting became munching, but my god, this is a tasty cake. So I had to bake two more on Sunday morning. Cake number one has been distributed and devoured by a couple of people, cakes two and three are wrapped and ready to be transported and cakes four and  five are in the planning! This will definitely be my stand by fruit cake from now on.

This has no booze in it (although you could feed afterwards) and no pre-soaking of the fruit so there’s not a huge amount of preparation. In fact with the figs being taken care of with kitchen shears rather than chopping (handy tip that) the prep was quick, especially as the cherries are left whole (although I did give them a rinse) and the walnuts remain in their halves. What you end up with is a cake rich with delicious fruit with wonderful texture from the nuts and whole cherries – I’d even go as far as to say that the addition of alcohol might detract from the soft, warm richness from the caramel.

Dan adds that the cake is ready to ice and decorate ‘as you please’ but I think the only things needed alongside a slice of this is a mug of tea, a slice of sharp cheddar and perhaps an open fire and to enjoy it by. Should you happen to have all, some, or none of the above to hand, the recipe on the Guardian’s site is definitely one to bookmark

h1

Sharing the Love: Part II

November 12, 2010

As a continuation of a theme, what could be better to share than dips? As one with a savoury rather than sweet tooth, I would rather sit around a dish like the one above than a platter of sweet things, and by their very nature they are to be shared in the true sense – communal snacking. A friendship with a neighbour, cultivated in part through the aforementioned cake sharing, led to an invitation to a bonfire night party last week. The horrid, wet weather prevented any actual firework display but good company and wine made for a lovely evening and this trio of dips were a tasty accompaniment.

I recently spotted a recipe for a black bean dip  courtesy of the LA Times that I wanted to try, and added to this two other dips to use up some of the stocks of chick peas and tahini in the cupboard, the pumpkin and beetroot were a colourful nod to autumn, although the pumpkin was from a tin and the beetroot pre-cooked rather than freshly roasted. All three took no time at all to blitz in a food processor, the most time-consuming part was washing the bowl and blades in between making each dip.

I think my favourite has to be the beetroot and walnut, although I adapted the quantity/ratio as I only had a small pack of beetroot in the fridge. With all of them feel free to add more citrus if needed and if the consistency isn’t quite right for you add more olive oil or water until you’re happy. Serve with something crunchy and ‘scoopy’ (you know what I mean) my preference is for some wholemeal pitta tossed in olive oil and sea salt then toasted.

Spicy Pumpkin Dip

Food Network

1 tin of pumpkin puree (Waitrose stock Libby’s brand)

1 tin chickpeas – drained and rinsed

3 tbsp tahini

1 garlic clove

1 tsp cayenne pepper

1 tsp cumin

2 tbsp olive oil

2 tbsp lemon juice

salt and pepper to taste

Blend the chickpeas and pumpkin in a food processor until smooth, add the remaining ingredients and process. Season with salt and pepper to taste

 

Beetroot and Walnut Dip

Good Food Channel

250g cooked beetroot (not the kind in vinegar!)

100g toasted walnuts

50ml olive oil

25ml water

1 tbsp tahini

1 tbsp lemon juice

salt to taste

Pulse the walnuts in a food processor until coarsely chopped and the beetroot until a paste forms.

Add oil, water and tahini, lemon juice and pulse again.

 

 

Black Bean Hummus

LA Times

1 tin chickpeas – drained and rinsed

1 tin black beans – drained and rinsed (on closer inspection the original recipe said 2 tins, but I used 1 and it was fine although I didn’t use as much water as was suggested)

4 cloves garlic

2 tbsp olive oil

3 tbsp tahini

juice of a lemon

1 cup of water (240ml) plus more if needed

1 1/2 tsp cayenne pepper (I would start with one – it was fiery with 1 1/2 but maybe that’s where the other tin of black beans would’ve been useful!)

2 1/2 tsp cumin

2 1/4 tsp salt

1 1/2 tsp pepper

Blend the beans, oil, garlic, tahini and lemon juice to a paste. With the motor still running on low speed, add the water.

Add the spices and blend, taste and adjust seasoning.

h1

Sharing the Love

November 9, 2010

I’m under no illusion about the reasons behind my baking, there is absolutely nothing altruistic in my providing treats for those around me. It is a fair and equal exchange between me, the baker, and those that receive the finished goods (bakee?).  If I didn’t live near such lovely people, or work with those whose company I enjoyed, I would bake far, far less. Or weigh far, far more. But I’m lucky. I have good neighbours, friends and colleagues and they enable me to indulge in my hobby and I know that they are lovely people, whose company I enjoy through, my baking.

The rewards extend beyond the pleasure I get from the recipe books I hoard, the planning and baking and even beyond watching others enjoy what I have created; my relationships with neighbours especially, have developed in part because I needed people to offload the products of my kitchen onto, which in turn has led to some good friendships.  At work, the baking provides a framework for connections and small talk, leading what can be odd office dynamics to develop into something more genuine.

Last week a colleague shared with me more apples from her garden, these apples have been a real bonus and  have provided a wonderful autumnal theme to recent baking sessions. I won’t repost the recipes in full, but this weekend I took the latest batch of apples and made a stock of apple sauce as per Deb’s recipe on Smitten Kitchen. Most went into the freezer for future use, but one batch was saved for Sunday’s pre-dawn (I’m looking forward to spring already) baking session and her Spiced Applesauce Cake. I didn’t bother with the frosting and I really don’t think it needs it. It’s so easy to bake and only takes 35 minutes in the oven, there’s a tartness and moistness from the applesauce that I really enjoyed especially against the toasted nuts.

If you read here with any regularity you’ll know my affinity for courgettes and spotting Nigel Slater’s cake that combined the two was the highlight so far of his latest book.

This is a wonderfully easy cake to make, and the moistness from the courgettes and apples are offset by the crunch of the nuts. I used a mixture of walnuts and pecans and you could play around to your heart’s content with the nuts and dried fruit combinations. Having baked so much recently from American recipes the ‘pinch’ of cinnamon seemed overly cautious, and you could add nutmeg or mixed spice quite happily I think. I hint of citrus might not have gone amis either, the zest of an orange would do wonders to lift it slightly – perhaps judge on the tartness of your apples? I would avoid any juice as additional liquid content might cause problems with the water from the courgettes and apple (top tip only discovered after I’d made this, so I can’t vouch for its effectiveness is to put the apples and courgette in a salad spinner to remove the excess water – might have to make this cake again to try it out – let me know if you use this method).

So, whilst autumn makes its presence known with the reversion to GMT and leaf-blocked guttering, step into your kitchen and bake this to share with your family and friends. Or perhaps make new friends and connections by wrapping up to give to neighbours and colleagues.

A Cake of Apples and Courgettes

Nigel Slater; Tender Vol II

200g butter

200g caster sugar

2 large eggs

150g/2 small courgettes

1 small apple

200g plain flour

Pinch of salt

1/2 tsp baking powder

Pinch of cinnamon (be generous)

60g pecans, roughly chopped

60g sultanas

Preheat the oven to 180C and prepare a 20cm x 12cm x 9cm loaf tin (I doubled quantities and made several smaller loaves – all the better for sharing and also gave me chance to try out the tin liners from Lakeland)

Cream together the butter and sugar until light and fluffy – about 5 mins in a stand mixer

Combine the flour, baking powder, salt and cinnamon in a medium bowl

Beat the eggs and add slowly to the butter and sugar mixture

Coarsely grate the apple and courgettes (I used a processor – far quicker and less messy, especially if you have juicy apples) and then squeeze in a clean tea towel to remove excess water

Fold the courgettes and apples into the mixture then slowly add the flour mixture until just combined

Add the nuts and sultanas, scrape the batter into the prepared tin and bake for oner hour or until it is golden and firm to the touch.

Allow to cool in the tin

h1

Spice Cakes

May 26, 2010


I’ve made two different spice cakes recently. The first was the Black Pepper Spice cake (see recipe below) from my favourite Cake Keeper Cakes. I’ve made this before and knew the intended recipient was a fan of black pepper so made it again. I often feel like it’s a bit of a cop-out using a recipe I’ve tried before when baking; there are so many recipes out there to try, why resort to something you’ve made before? But I have to say the cakes in this book are so delicious and the recipes so reliable that I go back to it frequently, especially when baking for a special occasion. I upped the pepper quota a little to ensure it’s presence was felt and also left in the walnuts which I’ve omitted previously and they provided a lovely bite to the soft crumb of the cake. This time I also added the glaze which I left off previously (out of laziness I suspect) and I’m glad I did. It really added another dimension, the zingy citrus offsetting the warmth of the spices. I resolve to pay more attention to suggested glazes in recipes from now on rather than viewing them with suspicion as just another way to add sugar.

I also made this Spiced Brown Sugar Carrot Loaf but wasn’t as enamored. I think I expected something moister having baked so much with courgettes recently, and bolder on the spice front. Having said that I tried it fairly soon after baking and it may be one that develops over time like so many. If I were to make it again I would definately play around, perhaps using half courgettes, half carrots and I would increase the spices, which to be fair the author does recommend – it’s also suggested you eat spread with butter which may get around the moistness issue, and be extra delicious I’m sure! I followed the recipe apart from using half wholemeal flour half plain, and reduced the sugars slightly (light brown from 262g to 225g and the caster from 112g to 75g). I also had to employ the use of my rolling pin to give the base of the tins a pretty good whack to help get the finished loaves out, I did grease and flour the tins, but if you might want to line them too if you give the recipe a go!

Black Pepper and Spice Cake
Cake Keeper Cakes

330ml Buttermilk
3 large eggs
1 Tsp vanilla extract
300g flour
90g walnuts, toasted and finely chopped
1 Tsp baking powder
1 tsp bicarb
1/2 tsp salt
2 tsp cinamon
1 tsp cardamon
1/2 tsp cloves
1 tsp black pepper
112g butter
225g sugar

I cup icing sugar
Juice of a lemon

Preheat oven to 180C, grease and flour a bundt tin.

Cream butter and sugar in a mixer on high speed for at least 3 mins until light and fluffy, meanwhile whisk together the eggs, buttermilk and vanilla in a large measuring jug and combine the dry ingredients, including nuts, in a large bowl.

With the mixer on low add a third of the four mixture beating until just incorporated followed by half of the buttermilk, scraping down the sides as needed, repeat – ending with the last of the flour mixture. Turn the mixture up to medium high and beat for one minute.

Scrape into the prepared pan, bake for 40 -45 minutes until a tooth pick comes out clean. Allow to cool in the pan for 5 mins before turning out onto a rack to allow to cool completely.

For the glaze, combine the sugar with enough lemon juice to make a smooth mixture – it should be fairly thick to drizzle over the cake and allowed to run down the sides. Allow to set for about half an hour before serving.