Category Archives: cake

Mini Panettone for Christmas

I’ve not attempted to make a Panettone before but after my bread making course my confidence with all things bread and yeast has definitely increased.

Mini Panettone make lovely little gifts for Christmas, after wrapping in baking parchment paper pop them in cellophane wrap and tie with a bow.  These were for Miss ND’s pre-school gifts along with some homemade iced Christmas biscuits.  I shall be making my Stollen next and some Stollen bites for our usual Christmas Eve breakfast.

panettone

This recipe comes from the Baking Mad website, so many lovely baking recipes there. for once I stuck to the sugar allocation and the Panettone did not taste overly sweet even with the sultanas and mixed peel.  I would definitely add more dried fruit and mixed peel next time though and maybe some dark chocolate chips!

This is another recipe I will definitely be baking again and again as apart from the 3 provings (don’t let the 6 hour prep time put you off, you can start in the morning and have it all done by tea time) the Panettone were very easy to make and came out beautifully.  

 

Thanks to Tesco for providing the flour for the Panettone.

Linking up with Helen from The Crazy Kitchen and Helen from Mummy Mishaps for the #GreatBloggersBakeOff

  

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Blackberry and Toasted Hazelnut Muffins

The garden has produced a bumper crop of apples this year, the cherries didn’t do so well and what little we had the birds got.  The blackberries have been so abundant in our garden that I’ve picked several bucketloads already and still they are coming!  We’ve made the usual Apple & Blackberry Pies and used a quite a few in our breakfasts and I can’t resist popping a few every time I pass the kitchen (allegedly they have super skin-tightening properties so hopefully no need for that facelift!) but I needed to use more and quite fast too as once picked they only last a couple of days in the fridge.

These Blackberry and Toasted Hazelnut Muffins from Tesco Real Food use 200g of blackberries and includes a fair amount of yoghurt  (we use Total Greek Yoghurt, it’s thick and stays on the spoon, vital when the toddler is aiming for her mouth and of course she loves it!)  in the recipe for a lovely moist, fruity muffin.  You can find their recipe here.

Blackberrymuffins Collage

I made a couple of adjustments to suit us, I used self-raising wholemeal flour instead of plain wholemeal flour and less baking powder to compensate.  Also swapped out 50g of the wholemeal flour for self-raising white flour, these muffins will be eaten by a toddler and the addition of a little white flour makes the muffins lighter.   And of course, no surprise I took the sugar down to 80g from 100g.

I shall be making another batch, it’s a great recipe, the softness of the fruit with a satisfying little crunch from the toasted hazelnuts.  Next time I will add more blackberries to the top, after all I have plenty!  

Linking up with A Mummy Too and Honest Mum (over on Capture by Lucy this week)

 

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Apple and Sour Cream Flan Cake

appleflancake1Apple and Sour Cream flan cake

Last year our apple trees produced no fruit, a first for them since we have lived here, the beautiful, delicate pink blossoms were rained on so hard that they didn’t get pollinated so no apples.  We have 4 trees, 3 Bramley’s and 1, as yet, unidentified eating apple tree.  We cook, bake, freeze and finally give loads to the neighbours.   This year all is well again,  I have been on blossom, rain, wind, weather watch and although we had a lot of rain this year, we have a healthy crop.  

apple Collage

This Apple and Sour Cream Flan Cake was inspired by an old Woman & Home recipe that I have tucked away and is a firm family favourite.   I have lowered the sugar content again but feel free to use more if your tooth is sweeter than ours.

 Pre heat your oven to 180C, 160C Fan, gas mark 4

Bottom line and butter a 23cm (9″) round cake tin, I use a springform, so easy to use.

My Ingredients
3 medium sized cooking apples, peeled and cored
125g butter,softened plus a little extra to brush top of apples
90g golden caster sugar
2 organic free-range eggs
1tsp vanilla extract
200g plain flour
1½ tsp baking powder
½ tsp ground cinnamon
100g sour cream
1 tblspn apricot jam for glazing

Method
Beat the butter and the golden caster sugar together until pale and creamy, add the eggs one at a time and beat in. Stir in the vanilla extract, then the flour, baking powder, cinnamon and the sour cream until smooth.

Chop one of the apples into small bite sized chunks and finely slice the others, you may not need all the slices.  Add the chopped apples to the cake batter, then spread the mixture into the prepared baking tin. Make smooth and even then arrange the apple slices to top. Melt a little butter and brush over the top of the cake and apples.

Bake for 40-50 minutes until the cake has risen and is golden. It should be firm to the touch. Cool on a wire rack, then glaze the top with the warm apricot jam. Serve with creme fraiche or a dollop of double cream, this cake is so lovely and moist it doesn’t need anything but it’s summer and a blob of something creamy is so de rigeur!  Enjoy!

 appleflanslice

 
 
 
 
 
 
 
 
 
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Quinoa Cookie-Cakes

 
 
 
 
 
 

These Quinoa Chocolate cookie-cakes are soft with a cake like texture rather than a hard biscuit.  You can add dried fruit or chopped nuts for more crunch but they are so good just as they are with chocolate!

I bought some Coconut sugar recently, I was intrigued to see how it worked in my baking, I tasted it first to see how sweet it was and was pleasantly surprised to find it far less sweet than white or brown sugar.

 

Coconut sugar is a healthy alternative sweetner that has a lower glycemic index than cane sugar, agave or honey.   It is especially high in minerals including potassium, magnesium and zinc, as well as vitamins B2, B3 and B6. 

The addition of Quinoa makes these little cakes protein-rich and with a little bit of chocolate a delicious treat at tea time, breakfast time or any time!
Great healthy toddler snack too, mine loves them.
Ingredients

125g unsalted butter – softened
75g coconut sugar
½ tsp vanilla extract
1 large egg100g wholewheat plain flour
75g plain flour
½ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp salt
¾ cup cooked and cooled Quinoa (easier to measure in cups)
50g sugar-free dark chocolate, roughly chopped

Method

Pre-heat your oven to 180°C/160°C fan/gas 4.

Beat the softened butter and Coconut sugar until pale and creamy.  Add the egg and vanilla extract and beat in until well combined.

In another bowl, combine the wholewheat flour, plain flour, bicarbonate of soda, salt and ground cinnamon.

Slowly add the dry ingredients to the wet ingredients a few tablespoons at a time and mix in until fully combined.  I used my hand mixer.

Stir in the cooked Quinoa and chocolate pieces to the cake batter and fold in until just combined.  These cakes are a great way to use up any left over Quinoa.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of  butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.  Space evenly apart.

Bake at 180°C/160°C fan/gas 4 for about 12-15 minutes until the edges of the cakes are slightly browned.

Cool for a few minutes before transferring onto a wire rack.

I would normally use 70% dark chocolate in my recipes but I’m linking this post up to We Should Cocoa – The January Challenge where our remit was to come up with something that contains chocolate but is sugar-free including the chocolate. 

 

Nutritional Info:

http://nutritiousdeliciousness.blogspot.co.uk/2013/01/quinoa-mother-grain.html
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Blackberry Yoghurt Muffins

Just when I thought I’d picked the last of the blackberries from the garden, another lot pops up all glossy, black and ripe waiting to be harvested.  The  birds don’t seem to want them, unlike my apples and cherries, maybe because of the thorny branches they grow on, I always seem to get a thorn or two attached to me when picking!

 

We’ve been having the blackberries with our breakfast and baked into the odd apple pie, but today I made a few, quick Blackberry Yoghurt Muffins, mostly for Toddler ND but also to satisfy my cakey cravings!  I do enjoy yoghurt in cakes for the moistness it brings and also the added protein to give it balance.  I’ve added orange and lemon juice and zests which give the cakes a lovely fruity tang.
Ingredients: *This recipe contains nuts*

120g Butter
90g Whitworths Golden Natural unrefined caster sugar
1 Organic free range egg
Zest of ½ lemon and orange
Juice of ½ lemon and orange
2 generous tablespoons of Total Greek Yoghurt
120g Self raising flour
½ Baking powder
60g Ground Almonds
100g Blackberries
Method:
Preheat your oven to 180°C. 
1.  Beat the butter and sugar together until lovely and smooth, I used my fabulous KitchenAid, so quick and easy to use.
2.  Add the egg, orange and lemon juices and zests plus the yoghurt and beat in.
3.  Stir in the flour, baking powder and ground almonds until well combined.  Stir in the blackberries carefully so as not to crush too much, some will break but you will get some lovely whole blackberries in each bite too.
4.  Dollop into a prepared 12 hole muffin tin lined with baking cases until ¾ full.  Bake for 20 minutes until risen and lightly golden.  Cool on a wire rack.  Makes 12 medium sized muffins.

Perfect tea-time treat for little fingers, full of fresh fruit goodness. 
Delicious!

Nuutritional Info:
Blackberries: 
Rich in antioxidants, high in fibre and flavonoids.  See: http://en.wikipedia.org/wiki/Blackberry#Nutrient_content_of_seeds 

Totally Delicious Yoghurt Cake

TOTAL Greek Yoghurt very kindly sent me a few of their products recently to try.  My 2 year old loved the split pots immediately and got stuck in with a spoon and later with her fingers!  She loved the novelty of the fruity bit that we mixed with the yoghurt swirling to make pink yoghurt!

The 0% split pot yoghurts come in lots of different flavours from honey to berry fruits and the classic plain yoghurt in 3 choices – 0%, 2% fat and full fat.

TOTAL Greek yoghurt is produced from cows’ milk and has added live, active yoghurt cultures.  This helps create the signture mild taste.  The TOTAL process also means that 4 litres of fresh pasteurised cows’ milk go into each, single litre of  TOTAL Greek Yoghurt.  Their unique straining technique removes all of the watery whey leaving only thick, deliciously creamy yoghurt.

There are no added sugars (only naturally occurring milk sugar), sweeteners, thickeners or artificial additives. TOTAL is 100% natural and because it’s strained, it has more protein than other yoghurts too.

I made a simple yoghurt cake with almonds topped with yoghurt frosting and pistachio nuts – light, moist and tangy with a hint of lemon running through it, made with 0% TOTAL Greek Yoghurt.  I am not an advocate of low fat for young children and I need the calories to keep up with a lively toddler so I have also made this cake with the full fat version too with fruit for her, both are equally delicious!

Ingredients – *This recipe contains nuts*

50g unsalted butter, softened
150g natural golden caster sugar
2 large organic free-range eggs
225g TOTAL Greek 0% Yoghurt
80g ground almonds
zest of 1 lemon
150g self-raising flour
1 tsp baking powder
pinch of salt
Pistachio nuts to decorate
7″ round baking tin, bottom line with baking paper and oil

Method

Heat the oven to 170C, 150C fan.

I used 3 bowls for this recipe, in the first bowl (large) cream together the butter and sugar for a few minutes, then add the eggs one at a time and beat until pale and thick.

In the second bowl mix the yoghurt, lemon zest and salt until combined.

In the third bowl sift together the self-raising flour and baking powder, then add the ground almonds and stir together until combined.

Add the yoghurt to the butter/sugar/egg mixture and gently stir together, then fold in the flour/ground almond mixture until combined.

Pour into the prepared baking tin and bake for 40 minutes or until a cocktail stick comes out clean.  After about 30 minutes cover the cake tin with foil to prevent overbrowning.  Cool on a wire rack, then cover in frosting and decorate with chopped pistachio nuts.

Frosting

Take ¾ cup of 0% Total Greek yoghurt, ¼ cup of cream cheese and 2-3 tablespoons of icing sugar, whip together for a minute until firm, chill for an hour if you can before slathering over cake!  Decorate with chopped pistachio nuts.

Nutritional Info:

Eggs – Protein, Iron, Vitamin A, D, B2, B3, B5, B12, E, K, Biotin, Choline, Folic Acid, Lutein, Zeaxanthin, Calcium, Chromium, Copper, Iodine, Lecithin, Magnesium, Molybdenum, Phosphorus, Potassium, Selenium, Sodium, Zinc, Omega 3 EFA’s.
Almonds – Vitamins, B1, B2, B3, B5, B6, E, Biotin, Folic Acid, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, Zinc, MUFA’s, Omega 6 EFA’s, Omega 9 fatty acids, Laetrile, Protein, Fibre.
Yoghurt – see above
Pistachio nuts – Calcium, Iron, Vitamin A, B1, B2, B3, B6, C, E, Folic Acid, Zinc, Phosphorus, Manganese, Selenium, Copper, Potassium, Lutein.

Disclaimer:  Total Yoghurt sent me some product to try without request to mention them or the company on my blog, I love baking and a low fat, protein rich yoghurt cake was born!  Thank you TOTAL the cake was totally delicious!

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