"There is no love sincerer than the love of food." -G.B. Shaw

Category Archives: CAKES

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INGREDIENTS:

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 4 tbsp superfine sugar
  • 1 egg
  • 1 tbsp butter, melted
  • 1 1/4 cups milk
  • 1 eating apple
  • 1 3/4 oz/50g dark chocolate chips
  • chocolate sauce / maple syrup to serve

METHOD

  1. Strain the flour and baking powder into a mixing bowl, stir in the superfine sugar, make a well in the center and add the egg and melted butter. Gradually whisk in the milk to form a smooth batter.
  2. Peel, core and grate the apple and stir it into the batter with the chocolate chips.
  3. Heat a griddle pan or heavy-based skillet over a medium heat and grease it lightly. For each crepe place about 2 tbsp of the batter on to the griddle or skillet and spread to make a 3 inch/7.5 cm circle
  4. cook for a few minutes until you see bubbles appear on the surface of the crepe. Turn over and cook for a further 1 minute. remove from the pan and keep warm. repeat with the remaining batter to make about 12 crepes.
  5. To serve, stack 2 or 3 crepes on an individual serving plate and serve them with the hot chocolate sauce or maple syrup.

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INGREDIENTS

  • 1/2 cup butter
  • 1/2 cup superfine sugar
  • 2 eggs, lightly beaten
  • 2/3 cup self-rising flour
  • 1/2 tsp baking powder
  • 1/4 cup unsweetened cocoa
  • 1/2 cup ground almonds

TRUFFLE TOPPING

  • 12oz/350 g dark chocolate
  • 1/2 cup butter
  • 1 1/4 cups heavy cream
  • 1 1/4 cups plain cake crumbs
  • 3 tbsp dark rum

TO DECORATE

  • ground cherries
  • 1 3/4 oz/50g dark chocolate, melted

METHODS

  1. lightly grease an 8 inch/20 cm round spring-form pan and line the bottom. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
  2. Strain the flour, baking powder, and cocoa together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake in a preheated oven, 350’F/180’C for 20-25minutes or until springly to the touch. Let the cake cool slightly in the pan, then transfer to a wire rack to cool completely. Wash and dry the pan and return the cooled cake to the pan.
  3. To make the topping, heat the chocolate, butter, and cream in a heavy-based pan over a low heat and stir until smooth. Cool, then chill 30 minutes. beat well with a wooden spoon and chill for a further 30minutes. beat the mixture again, then add the cake crumbs and rum, beating until well combined. Spoon over the sponge cake and chill for 3hours.
  4. Meanwhile, dip the ground cherries in the melted chocolate until partially covered. set aside on baking parchment to set. Transfer the cake to a serving plate, decorate with ground cherries and enjoy!

INGREDIENTS

  • 2/3 cup vegetable oil
  • 2/3 cup whole milk unsweetened yogurt
  • 1 1/4 cups light brown sugar
  • 3 eggs, beaten
  • 3/4 cup whole-wheat self-rising flour
  • 1 cup self-rising flour, strained
  • 2 tbsp unsweetened cocoa
  • 1 tsp baking soda
  • 1 3/4 oz/50g dark chocolate,melted

FILLING AND TOPPING

  • 2/3 cup whole milk unsweetened yogurt
  • 2/3 cup heavy cream
  • 8 oz/225g fresh soft fruit, such as strawberries or raspberries

METHOD

  1. Grease a deep 9 inch/23 cm round cake pan and line the bottom with baking parchment.
  2. Place the oil, yogurt, sugar, and beaten eggs in a large mixing bowl and beat together until well combined. Strain the flours,cocoa, and baking soda together and beat into the bowl until well combined. Beat in the melted chocolate.
  3. Pour into the prepared pan and bake in a preheated oven, 250’F/180’C, for 45-50 minutes or until a fine skewer inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then turn out on to a wire rack to cool completely. When cold, split the cake into 3 layers.
  4. To make the filling, place the yogurt and cream in a large mixing bowl and whisk well until the mixture stands in soft peaks.
  5. Place one layer of cake on to a serving plate and spread with some of the cream. Top with a little of the fruit(slicing larger fruit such as strawberries). Repeat with the next layer. Top with the final layer of cake and spread with the rest of the cream, arrange more fruit on top and cut the cake into wedges to serve.