ALL · Cakes and Biscuits · Combi Microwave Ideas · Hotpoint Oven & Combi Oven Recipes

Chocolate Nut Cake

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On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!

 

Serves 12-16

200g Dark Chocolate – Melted (I used 70% cocoa)

240g butter

45g Walnuts

45g Hazelnuts

45g Almonds

170g golden caster sugar

1 tbsp flour

4 eggs

1 tsp vanilla extract

pinch salt

 

  1. If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.  20170917_181232
  2. Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
  3. Separate egg yolks from egg whites
  4. One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
  5. Then stir in vanilla, sugar, nuts & flour
  6. Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.                                                             20170917_181713
  7. Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
  8. Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!

 

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ALL · Cakes and Biscuits

Victoria Sponge with a twist

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I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.

Makes 1 cake

  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • about 6 tbsp raspberry jam
  • 250ml double cream, whipped
  • icing sugar, for dusting
  • One pot of maple syrup and honeyed whiskey

 

  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  3. Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
  4. Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.

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ALL · Cakes and Biscuits · Desserts · Hotpoint Oven & Combi Oven Recipes

Sticky Ginger Cake

oh Yummy…..yummy……yummy!

First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!

 

225g Black Treacle

255g Soft Light Brown Sugar

255g Butter

2 eggs, beaten

350g plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

pinch salt

1 tsp bicarbonate of soda

250ml warm milk (I used semi-skimmed)

 

Method:-

  1. Melt together Treacle, sugar and butter, mixing all the time
  2. Remove from heat and mix in the eggs                                        Add in egg to melted mix
  3. Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined                                                                               Add in dry ingredients to melted mix
  4. Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
  5. Line a 10″ square baking tin and grease                   Pour mixture in tin
  6. Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
  7. Serve with some warm custard or ice cream.
ALL · Cakes and Biscuits · Desserts · Snacks and nibbles

Chocolate Banana Cupcakes

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Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

 

  1. Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.                                                                                                                                                                                                      20170319_142942
  2. Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.                                                                                        20170319_142946
  3. Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
  4. Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
  5. Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.                  20170319_15134920170319_161845

I made some plain chocolate ones too, follow everything above but just take out the banana.

 

 

ALL · Cakes and Biscuits · Desserts

Coconut and Banana Upside Down Cake

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Makes 1 x 8 inch cake tin

I cheated slightly with this and used ready made cake mix.

200g Betty Crocker Vanilla Cake Mix

2 eggs

2 tbsp olive oil

1/4 cup sour cream – approx 75ml

1/4 cup water – 75ml

2 large bananas – sliced

100g shredded coconut

1/2 cup brown sugar

2 tbsp butter

1 tbsp lemon juice

 

  1. Preheat oven to 180 deg, grease the baking tin with spray oil.
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
  3. Place banana slices evenly on bottom of tin.
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  5. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
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  7. Pour over the cake mixture and spread evenly.
  8. Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
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  10. Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!

 

ALL · Cakes and Biscuits

Chocolate, Banana and Hazelnut Muffins

muffins1

muffins

Makes 6 Muffins

1.5 Ripe Bananas

65ml vegetable oil

2 medium eggs

50 grams soft light brown sugar

110g plain flour

1 1/5 tablespoons good quality cocoa powder (Sifted)

1 teaspoon bicarbonate of Soda

2 tablespoons crushed hazelnuts (optional) but gives it a bit of crunch

1 teaspoon cinnamon (Optional) but tastes great

 

1. preheat oven to 200 deg and line a muffin tray with paper cases.

2. Mash the bananas by hand, still mixing and mashing add in the vegetable oil followed by the eggs and sugar

3. Mix the flour (Sifted), cocoa powder and bicarbonate of soda together and add to mixture, gently mixing together.

4. Spoon mixture evenly between prepared paper cases.

5. Bake in oven for 15-20 minutes or until knife runs clear. Muffins should be dark, have risen above cases and by slightly hard on top.

6. Allow to cook on rack.  Enjoy with a nice coffee on it’s own or with some frosting on top, whichever your preferred taste.

ALL · Cakes and Biscuits

The Big Jaffa Cake

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THE BIG JAFFA CAKE

2 eggs

150g Caster Sugar

150g Butter

150g Self Raising Flour

2 teaspoons vanilla paste

1 packet orange jelly

juice of 1 orange/ or 1 tablespoon of orange liqueur (optional)

2 tablespoons orange marmalade

100g dark chocolate

splash of milk

 

**Night before make Jelly as instructed on packet adding in either the juice of orange or liqueur, leave in fridge overnight. (Tip…put in tin about 1″ diameter smaller than cake tin and lay in cling film before putting jelly mixture in.**

1. Preheat oven using Cake Mode (approx. 10 mins)

2. Grease cake tin – approx. 18-23cm

3. Cream together using a mixer, butter and sugar until pale and fluffy

4. Add eggs one at a time and beat for few minutes, add in vanilla paste and fold in the flour.

5. Pour mixture into cake tin and put in oven for approx 30 mins or until skewer inserted is clear.

6. One cake is cooked leave to completely cool.

7. Once cooled slice a very thin layer off top of cake to level it

8. in microwave for about 30 secs, melt orange marmalade and then brush marmalade onto top of cake (this helps jelly stay on)

9. Finally melt the chocolate either using an induction hob on No. 1 or in bowl over boilng water, add in butter and milk and mix. May need to add more milk to get it more runny.

10. Pour chocolate over cake evenly and leave to set.

Enjoy!