CAKES
Chilled Chocolate Biscuit Cake recipe
information
Preparation time: 15 min, plus 2 hr chilling, Cooking time: 5 min, Cals per serving: 464
ingredients
125 g (4 oz) butter, chopped plus extra for greasing
150 g (5 oz) plain chocolate, broken into pieces
250 g (9 oz) paneforte, finely chopped
100 g (3 1/2 oz) cantuccini biscuits or, Rich Tea biscuits finely chopped
2 - 3 tbsp Amaretto, rum or brandy
ice cream to serve
method
1. Grease and baseline an 18 cm (7 in) square cake tin. Place the butter and chocolate in a heatproof bowl over a pan of simmering water. Stir until melted, then set aside.
2. In a large bowl, mix together the paneforte, cantuccini biscuits and liqueur. Add the chocolate mixture and stir to coat the cake and biscuits well. Pour the mixture into the cake tin and chill for at least 2 hours. Cut into wedges and serve with ice cream.
Freezing: Complete the recipe but do not cut.Wrap and freeze.
To use: Thaw at cool room temperature for 4 hours. Cut into wedges to serve.
Choc Nut Slice recipe
ingredients
175 g (6 oz) plain chocolate in small pieces
100 g (4 oz) icing sugar
100 g (4 oz) peanut butter
15 g (1 tbsp) butter
pinch salt
10 g (2 tsp) instant coffee granules
50 ml (2 fl oz) boiling water
1 egg
5 ml (1 tsp) vanilla essence
300 g (10 oz) biscuit crumbs
method
1. Melt the chocolate in the top of a double boiler.
2. Sift the icing sugar. Mix together the melted chocolate, sugar, peanut butter, butter and salt.
3. Dissolve the instant coffee granules in boiling water and lightly beat the egg.
4. Add the coffee, egg, vanilla and crumbs to the chocolate. Mix well so that the crumbs are well coated.
5. Line a loaf tin with foil. Spoon the chocolate mixture in the tin. Smooth the surface and cover with foil. Freeze for at least 4 hours.
6. Remove from the freezer one hour before you are ready to serve.
7. Slice and arrange on serving dishes. Decorate with whipped cream to serve
Chocolate Almond Cake recipe
information
This rich cake is lower in calories than many shop-bought cakes and makes a treat for chocolate lovers. It is better to undercook than overcook it, as moist, sticky chocolate cake is quite delicious. You will need a liquidiser for this recipe. Preparation time : 40 minutes, Cooling time : 2 hours, Cooking time : 30 minutes, Oven : Preheat to 180°C (350°F, gas mark 4), Calories per serving: 390
ingredients
1 tablespoon instant coffee
4 oz (115 g) plain chocolate
4 oz (115 g) butter
4 oz (115 g) caster sugar
3 eggs
2 tablespoons marmalade
3 oz (75 g) blanched almonds
1/4 teaspoon almond essence
Salt 2 oz (50 g) plain flour
h2>For the Icing
1/2 tablespoon instant coffee
2 oz (50 g) plain chocolate
2 oz (50 g) unsalted butter
method
1. Fill the bottom of a double-boiler or pan with water and bring to a simmer. Butter an 8in (200mm) cake tin and dust it with flour. Mix the tablespoon of coffee with 1 tablespoon of boiling water. Place the coffee with the chocolate in the boiler or in a bowl which fits inside the rim of a saucepan without touching the water and slowly melt the chocolate until it is completely smooth, then set it aside.
2. Soften the butter with a fork and mix it with all but 1 teaspoon of the sugar until creamy. Separate the eggs and beat the yolks and the marmalade into the butter mixture and leave to one side.
3. Toast the almonds in the Oven for 5 minutes, until they begin to colour. Remove from the Oven, allow to cool and grind in a liquidiser to a fine consistency.
Stir the melted chocolate into the butter mixture and mix in the almond essence with all but 2 tablespoons of the ground almonds.
4. Beat the egg whites with a pinch of salt, until soft peaks begin to form. Sprinkle on the remaining sugar. Beat again until stiff and set aside.
With a rubber spatula, fold 1/3 of the egg whites into the butter mixture. Sift 1/3 of the flour over the mixture and fold in. Repeat this process twice.
5. Scrape the mixture into the cake tin and bake for 25-30 minutes in the Oven. The centre of the cake should still be soft when cooked. Remove from the Oven and allow to cool for 10 minutes. Turn onto a wire rack and cool for 2 hours before icing.
6. To make the icing, mix 1/2 tablespoon of coffee with 1/2 tablespoon of boiling water. Then melt the chocolate with the coffee as before, stirring until creamy. Remove from the heat and gradually beat in the butter. Allow the icing to cool until it is thick enough to spread over the cake. Dust with the remaining ground almonds.
Chocolate and Orange Truffle Torte recipe
information
Preparation time: 30 min, plus 2 - 4 hr or overnight chilling, Cooking time: 30 min, Cals per serving: 560
ingredients
4 large eggs
125 g (4 oz) caster sugar
40 g (1 1/2 oz) plain flour
2 tbsp cocoa powder
75 g (3 oz) butter, melted and cooled, plus extra for greasing
4 tbsp Grand Marnier or brandy
For the chocolate and orange truffle mixture
450 g (1 lb) plain chocolate, with 70% cocoa content, chopped
568ml carton double cream
4 large egg yolks
50 g (2 oz) caster sugar
3 large oranges, rind of
cocoa to dust
For the caramelised physalis
12 physalis
125 g (4 oz) caster sugar
method
1. Preheat the oven to 180°C/160°C fan oven/Gas Mark 4.To make the base, using a food processor, whisk the eggs and the caster sugar together on high until the mixture has doubled in volume and is very thick. (If you do not have a food mixer, place the eggs and sugar in a large heatproof bowl and whisk using an electric whisk or large balloon whisk over a pan of simmering water until thick. Remove from the heat and whisk until cool.)
2. Sift the flour with the cocoa powder and lightly fold into the eggs, then add the butter, folding until just combined. Do not over mix as the air will be knocked out of the mixture and the resulting cake will be flat.
3. Grease a 25cm (10 in) loose-bottomed cake tin and baseline with non-stick baking parchment. Pour the mixture into the tin and bake for 25 to 30 minutes. Cool for 10 minutes before turning out on to a wire rack. Drizzle with Grand Marnier, then allow to cool. Return, upside down, to the clean tin and press firmly into the base.
4. For the chocolate and orange truffle mixture, melt the chocolate in a heatproof bowl with half the cream, over a pan of simmering water. When melted, stir until smooth, remove from the heat and leave to cool.
5. Whisk the remaining cream to soft peaks. Using an electric whisk, beat the egg yolks and sugar together until pale and fluffy. Beat the egg mixture into the cooled chocolate, then fold the chocolate mixture into the whipped cream with the orange rind. Immediately pour this over the cake in the cake tin and chill for at least 2 to 4 hours or until the truffle mixture is set firm.The torte is best left overnight before serving.
6. To serve, remove the torte from the tin and dust with cocoa powder. Cut into portions and decorate with caramelised physalis.
7. For the physalis, fold back the dried 'petals' of the physalis, exposing the orange fruit and set aside. Place the caster sugar in a small heavy-based pan, add 6 tablespoons of water, dissolve over a gentle heat, bring to the boil and bubble until a rich caramel colour. Dip the base of the pan in cold water, then immediately dip the physalis into the caramel. Place on an oiled baking sheet and leave to set in a dry atmosphere for 3 hours.
Freezing: Complete recipe to end of step 5, wrap and freeze.
To use: Thaw at cool room temperature overnight. Complete recipe
Chocolate Cake recipe
ingredients
2 oz (50 g) cocoa powder
1 cup (8 fl oz.) boiling water
4 oz (110 g) soft margarine
1 cup (8 oz) 225 g granulated sugar
2 eggs
7 oz (200 g) plain flour, sifted
1 tsp Bicarbonate of soda (Baking soda)
1/4 tsp baking powder
method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.
2. Sift the cocoa powder into a bowl and slowly pour on the boiling water, stirring until smooth.
3. Leave to cool.
4. Beat together the margarine and sugar until light and fluffy, then gradually beat in the eggs.
5. Sift the flour, bicarbonate of soda and baking powder together and fold into the creamed mixture alternately with the cocoa mixture.
6. Pour into a greased, base-lined deep 6 1/2 inch (16 cm) tin and bake for about 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
7. Turn out onto a wire rack and leave to cool
Chocolate Cups recipe
information
Calories 505 per cake, Preparation time 25 minutes, Cooking time 5 minutes
ingredients
225 g (8 oz) plain chocolate
225 g (8 oz) chocolate or coffee cake, crumbled
1 tablespoon cocoa powder
2 tablespoons rum or sherry
50 g (2 oz) chopped mixed nuts
1 tablespoon chocolate spread
300 ml (1/2 pint) double or whipping cream
chopped nuts to decorate
method
1. Place eight double thickness paper cases (one case inside another) on a wire rack. Heat the chocolate in a basin over a saucepan of hot, not boiling, water until melted.
2. Brush the chocolate fairly thickly around the inside of the cases, then leave to cool and set.
3. Meanwhile, mix together the cake crumbs, cocoa powder, rum or sherry and nuts.
4. When the chocolate has set, carefully peel off the paper cases, and fill the chocolate cups with the mixture.
5. Mix the chocolate spread with 2 tablespoons of the cream. Whip the remaining cream until thick, then fold in the chocolate mixture.
6. Spoon into a piping bag fitted with a star nozzle and pipe swirls of chocolate cream on the top of the cake mixture and decorate with chopped nuts. Chill before serving.
Cook's Tip
When melting chocolate be careful not to over-heat it or it will go grainy. Also take care not to get any drops of water in the chocolate, always dry bottom of bowl.
Chocolate Log recipe
information
Total calories 2711, Preparation time 20 minutes, Cooking time 7 - 10 minutes, Oven temperature 220°C, 425°F, gas 7
ingredients
Traditional Chocolate Log you cant be without.
3 eggs
75 g (3 oz) caster sugar
2 tablespoons cocoa powder,
sifted 65 g (2 1/2 oz) plain flour, sifted
For the filling and icing
100 g (4 oz) butter or margarine
225 g (8 oz) icing sugar
50 g (2 oz) plain chocolate
holly leaves and icing sugar to decorate
method
1. Line and grease a 23 x 30 cm/9 x 12 inch Swiss roll tin. Whisk the eggs and sugar until pale and very thick.
2. Fold in the cocoa and flour with a metal spoon, then pour the mixture into the tin. Bake in a hot oven for 7 - 10 minutes.
3. Place a clean tea-towel on a work surface, cover with greaseproof paper and sprinkle with caster sugar. Turn the Swiss roll out on to the paper. Trim off the crusty edges and lay a sheet of greaseproof paper on top.
4. Roll up tightly to enclose the paper. Cool.
5. Beat the butter or margarine and icing sugar until pale. Melt the chocolate in a basin over a saucepan of hot water and add it to the mixture. Unroll the cake, remove paper and spread with some buttercream. Roll up and cover with the remaining buttercream. Decorate as shown.
Freezer Tip
Open freeze the cake until firm then place in a polythene box. Remove from box and defrost at room temperature.
Chocolate Orange Charlotte recipe
information
435 Calories.per portion
ingredients
175 g (6 oz) plain chocolate
300 ml (1/2 pint) fresh milk
2 tablespoons orange brandy
2 eggs, separated
50 g (2 oz) soft light brown sugar
15 g (1/2 oz) gelatine, dissolved in 3 tablespoons hot water
grated rind and juice of 2 oranges
300 ml (1/2 pint) fresh double cream, whipped
About 30 Langues de Chat biscuits
chocolate triangles and grated orange rind
method
1. Gently heat the chocolate in a small pan with the milk
until melted. Stir in the orange brandy.
2. Beat the egg yolks and sugar together until creamy,
then blend in the chocolate mixture.
3. Return to the pan and heat gently, stirring until
thickened. Stir in the gelatine, orange rind and
juice. Cool.
4. Fold in two-thirds of the cream. Whisk the egg whites until stiff and fold into the mixture.
5. Pour into a lightly greased loose-bottomed deep 19 cm (7 1/2 inch) cake tin and chill until set.
6. Turn out on to a plate. Arrange the biscuits around the side. Decorate with the remaining cream, chocolate triangles and orange rind.
Chocolate Roulade recipe
ingredients
175 g (6 oz) good quality plain dark chocolate, in pieces
2/3 cup (150 ml) 1/4 pt water
6 eggs, separated
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
for the filling
1 1/4 cup (1/2 pint) 300 ml whipping cream
1 tsp (5 ml) caster sugar (superfine granulated)
2.5 ml (1/2 tsp) vanilla essence
to decorate
cocoa powder, for dusting
chocolate curls
method
1. Lightly oil and line a 38x 28 cm (15 x 11 inch) Swiss roll tin with nonstick baking parchment.
2. Melt the chocolate with the water in a small heatproof bowl over a pan of gently simmering water. Stir until smooth; set aside.
3. Whisk the egg yolks and sugar together in a bowl, using an electric whisk, until pale and thick.
4. Beat in the melted chocolate.
5. In a clean bowl, whisk the egg whites until they just hold a soft peak. Stir a quarter of the egg white into the chocolate mixture to loosen it, then carefully fold in the remainder, using a large metal spoon; do not overmix.
6. Immediately pour into the prepared tin and spread into the corners.
7. Bake at 180°C (350°F/gas 4) for 20-25 minutes until well risen and springy to the touch.
8. Cover the roulade with a damp tea towel and leave in the tin until cold.
9. Once cold, cover the cloth with clingfilm, then refrigerate for at least 6 hours or overnight.
10. For the filling, whip the cream in a bowl until it starts to thicken. Add the caster sugar and vanilla essence and continue to whip the mixture until it just holds its shape.
12. Lightly dust a large sheet of greaseproof paper with caster sugar. Uncover the roulade, then carefully turn it out on to the greaseproof paper.
13. Cut 5 mm (1/4 inch) off the two short sides to neaten.
14. Spread the cream over the roulade. Roll up tightly from a long side, using the paper to help.
15. Transfer to a plate, sprinkle with cocoa and serve it decorated with chocolate curls.
Chocolate Terrine with Vanilla Bean Sauce recipe
information
Preparation time: 45 min, plus 1 hr cooling and overnight chilling, Cooking time: 1 hr 45 min, Cals per serving: 777
ingredients
350 g (12 oz) plain chocolate, broken with 70% cocoa solids into small pieces
40 g (1 1/2 oz) cocoa powder, plus extra to dust
6 large eggs, beaten
125 g (4 oz)soft light brown sugar
284 ml carton double cream
5 tbsp brandy, optional
oil for greasing
For the vanilla bean sauce
568 ml carton single cream
1 vanilla pod, split, seeds removed and reserved
4 large egg yolks
75 g (3 oz) caster sugar
1/2 tsp cornflour
method
1. Put the chocolate and cocoa in a heatproof bowl over a pan of just simmering water and stir occasionally until melted and glossy. Cool.
2. Preheat the oven to 150°C/130°C fan oven/Gas Mark 2. Whisk together the eggs and sugar, then whisk the cream until soft peaks form. Gradually combine the egg mixture, chocolate and cream. Add brandy, if using. Grease and baseline a 900 g (2 lb) loaf tin and pour in the mixture; tap the base on a work surface to level the mixture.
3. Stand the tin in a roasting tray, filled with enough hot water to come halfway up the sides of the tin, then cover with non-stick baking parchment. Bake for 1 1/4 hours or until just set in the centre. Leave in the tin for 30 minutes, lift out and chill overnight.
4. To make the sauce, gently heat the cream and vanilla seeds in a heavy-based pan until the cream just comes to the boil. Put to one side to cool and infuse for 15 minutes.
5. Whisk together the egg yolks, sugar and cornflour, add a little of the cooled cream and whisk until smooth. Add the remaining cream and stir well. Pour back into the cleaned pan and stir over a moderate heat for 5 minutes, or until thickened (it should coat the back of a spoon). Strain, cool, cover and chill.
6. Serve the terrine in slices with the vanilla bean sauce poured around and dusted with cocoa powder.
Cream Eclairs recipe
ingredients
Rated 10/10 by visitors, these lovely easy Eclairs are hard to beat.
2 1/2 oz (65 g) strong plain flour, sifted
5 fl oz (150 ml) water
2 oz (50 g) butter
2 eggs, beaten
whipped cream or creme patissiere
melted chocolate or glace icing
method
1. Sift flour on to a sheet of greaseproof paper. Place the water and butter in a small pan and heat gently until the butter melts. Bring to the boil and immediately add the flour. Beat rapidly over the heat for about 1 minute until smooth.
2. Remove from the heat and beat for about 5 minutes until cooled. Gradually beat in just enough egg to form a smooth, glossy, stiff paste.
3. Using a large piping bag and 1/2 inch (1 cm) plain or star nozzle, pipe the choux pastry into 3 inch (7.5 cm) fingers on to a greased baking tray.
4. Bake for 20 to 30 minutes at Mark 7 (220°C) 425°F until brown and very crisp. Cool on a wire rack.
5. Split. Dip the tops of the buns in melted chocolate or glace icing and fill bases with whipped cream or creme patissiere. Sandwich together.
Chocolate Sponge with Cream recipe
information
415 calories per serving (without cream)
ingredients
50 g (2 oz) soft butter
100 g (4 oz) sugar
3 eggs
100 g (4 oz) plain chocolate
50 g (2 oz) ground almonds
100 g (4 oz) self raising flour
method
1. Cream the butter and sugar together until fluffy. Separate the eggs. Beat the yolks into the sugar and butter to give a smooth, creamy mixture.
2. Break the chocolate into pieces and put the pieces in a bowl over a saucepan of hot water. Melt the chocolate over a low heat. Stir the melted chocolate, sifted flour and ground almonds into the creamy mixture to give a dropping consistency.
3. Whisk the egg whites until stiff, then fold them slowly into the mixture. Grease a 1.75-litre 3 pint pudding basin with butter and fill with the mixture.
4. Cover and stand the basin in gently boiling water to come two-thirds of the way up the basin. Boil for 2 1/4 hours. Alternatively, cook the sponge in a steamer.
5. Turn the chocolate sponge out on to a plate and serve it hot.
Serve with: semi-whipped cream generously flavoured with vanilla.
Cinnamon Sponge Drops with Cream recipe
ingredients
4 eggs, separated, plus 1 egg yolk
75 ml (5 tbsp) caster sugar
60 ml (4 tbsp) plain flour
60 ml (4 tbsp).cornflour
40 g (1 1/2 oz) butter, melted
icing sugar and ground cinnamon, to dust
284 ml (10 fl oz) carton double cream
method
1. Line two baking sheets with non-stick paper and pencil out four 10 cm (4 inch) circles on each. Reverse the paper.
2. In a deep bowl, whisk the egg yolks with half the sugar until really thick. Sift the flours and fold them in then gently stir in the cool, still liquid butter.
3. Whisk the egg whites until stiff then fold in the remaining sugar. Fold through the egg yolk mixture.
4. Spread out half the mixture into the marked circles. Sift together a little icing sugar and cinnamon and use to dust the mixture.
5. Bake at 220°C (425°F) mark 7 for about 8 minutes. Ease off the paper and at once fold each sponge drop in half and place in a damp tea-towel until cold. Cook the rest of the sponge mixture in the same way.
6. Whip the cream and fill the sponge drops. They can be kept covered in a cool place for several hours.
Victoria Sandwich Cake recipe
ingredients
3/4 cup (170 g) butter or block margarine, softened
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
3 eggs, beaten
1 2/3 cup (175 g) self raising (self rising) flour
45-60 ml (3-4 tbsp) jam
caster sugar (superfine granulated) for dredging
accompaniments
(you may also need these recipes)
method
1. Grease and line the base with greaseproof paper, two 18 cm (7 inch) sandwich tins.
2. Beat the butter and sugar together until pale and fluffy.
3. Add the eggs, a little at a time, beating well after each addition.
4. Fold in half the flour, using a metal spoon or plastic bladed spatula, then fold in the remaining flour.
5. Divide the mixture evenly between the tins and level the surface with a palette knife.
6. Bake in the centre of the oven at 190°C (375°F) gas mark 5 for about 20 minutes until well risen and the cakes spring back when lightly pressed in the centre.
7. Loosen the edges of the cakes with a palette knife and leave in the tins for 5 minutes.
8. Turn out, remove the lining paper, invert and leave to cool on a wire rack.
9. When the cakes are cool, sandwich them together with the jam and sprinkle the top with caster sugar.
10. To freeze, bake in the usual way, leave until cold then wrap separately in waxed paper or clingfilm and overwrap in tin foil.
Victoria Sponge recipe
ingredients
175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
3 size 3 eggs
225 g (8 oz) self raising flour
jam to fill
icing sugar to decorate
accompaniments
(you may also need these recipes)
method
1. Line 2 x 20cm (8 inch) round cake tins with greaseproof paper and grease with butter.
2. Place the margarine and sugar into the food processor bowl and cream until light and fluffy. During processing stop the machine two or three times and scrape down the mixture.
3. Beat in the eggs one at a time.
4. Slowly add the flour down through the feeder chute, mix together until all the flour is incorporated using a pulsing action or low speed.
5. Transfer to the prepared tins and smooth the tops with a knife.
6. Bake in the centre of the oven at 180°C, 350°f, Gas No. 4 for 20 - 30 minutes, or until a wooden cocktail stick inserted into centre of cake comes out clean.
7. Leave in the tins for 5 minutes and then turn out onto a wire cooling rack. Carefully peel off greaseproof paper and allow cake to cool.
8. Spread jam over one half of the cake, and then sandwich the two halves together. Sprinkle the top of the cake with icing sugar.
Walnut Victoria sandwich recipe
information
The secret of making a good Victoria sandwich lies in the creaming and beating - if sufficient air is not incorporated into the mixture the cake will not be light and spongy.
ingredients
175 g (6 oz) caster sugar
175 g (6 oz) butter, softened
3 eggs, beaten
175 g (6 oz) self-raising flour
Pinch of salt
Approx. 2 tbsp warm water
Jam for spreading
Approx. 8 walnut halves, to finish
For the glace icing:
150 g (5 oz) icing sugar
1 - 2 tbsp warm water
method
1. Cream together the sugar and butter in a mixing bowl until light and fluffy, using an electric or rotary beater or wooden spoon. Beat in the eggs.
2. Sift the flour and salt. Stir 1 tbsp of flour into the butter mixture until well mixed. Gradually beat in the remaining flour. Add enough water to give the mixture a soft dropping consistency.
3. Pour into two greased 17.5cm (7 in) round sandwich tins, the bases lined with greased greaseproof paper.
4. Bake just above centre in a fairly hot oven (190°C/375°F or Gas Mark 5) for about 20 minutes or until well-risen and golden and the cakes have shrunk away from the sides of the tins.
5. Turn out onto a wire rack and leave to cool. Spread the jam evenly over one cake and place the remaining cake on top.
6. To prepare the icing, sift the icing sugar into a mixing bowl and gradually mix in the water until a smooth paste is formed which coats the back of the spoon. Quickly beat out any lumps. Spread over the cake before the icing is set, and decorate around the edge with the walnut halves.
Whisked Sponge Cake recipe
ingredients
3 eggs
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
2 cups (225 g) plain flour (All purpose)
45-60 ml (3-4 tbsp) strawberry or apricot jam for the filling
caster sugar (superfine granulated) to dredge
method
1. Grease and line two 18 cm (7 inch) sandwich tins and dust with a little flour or with a mixture of flour and sugar.
2. Whisk the eggs and sugar in a large heatproof bowl until well blended.
3. Place the bowl over a pan of hot water and whisk until pale and creamy and thick enough to leave a trail on the surface when the whisk is lifted.
4. Remove the bowl from the heat and continue whisking for a further 5 minutes, until the mixture is cool and thick.
5. Next, sift half the flour over the mixture and fold it in very lightly, using a large metal spoon or plastic bladed spatula.
6. Sift in the remaining flour and fold in very gently until evenly incorporated.
7. Pour the mixture into the tins, tilting the tins to spread the mixture evenly.
8. Do not use a palette knife or spatula to smooth the mixture as this will crush out the air bubbles.
9. Bake in the oven at 190°C (375f/gas 5) for 20-25 minutes, until well risen and the cakes spring back when lightly pressed in the centre.
10. Turn out and cool on a wire rack.
11. When the cakes are cold, sandwich them together with jam and dredge with caster sugar
Caribbean Fruit and Rum Cake recipe
ingredients
This is a delicious recipe for a cake that is eaten at Christmas, weddings and other special occasions. It is known as Black Cake, because, traditionally, the recipe uses burnt sugar.
450 g (1 lb) 2 cups currants
450 g (1 lb) 3 cups raisins
225 g (8 oz) l cup prunes, stoned
115 g (4 oz) 2/3 cup mixed peel
400 g (14 oz) 2 1/4 cups dark soft brown sugar
5 ml (1 tsp) mixed spice
90 ml (6 tbsp) rum, plus more if needed
300 ml (1/2 pint) 1 1/4 cups sherry, plus more if needed
450 g (1 lb)/2 cups softened butter
10 eggs, beaten
450 g (1 lb) 4 cups self-raising flour
5 ml (1 tsp) vanilla essence
method
1. Wash the currants, raisins, prunes and mixed peel, then pat dry. Place in a food processor and process until finely chopped. Transfer to a large, clean jar or bowl, add 115 g (4 oz) of the sugar, the mixed spice, rum and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months — the longer it is left, the better the flavour will be.
2. Stir the fruit mixture occasionally and keep covered, adding more alcohol, if you like.
3. Preheat the oven to 160°C/325°F/ Gas 3. Grease and line a 25 cm (10 in) round cake tin with a double layer of
greaseproof paper.
4. Sift the flour, and set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.
5. Add the fruit mixture, then gradually stir in the flour and vanilla essence. Mix well, adding 15 - 30 ml (1 - 2 tbsp) sherry if the mixture is too stiff; it should just fall off the back of the spoon, but should not be too runny.
6. Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springy. Leave to cool in the tin overnight, then sprinkle with more rurn if the cake is not to be used immediately. Wrap the cake in foil to keep it moist.
Although the dried fruits are chopped in a food processor, they can be marinated whole, if preferred. If you don't have enough time to marinate the fruit, simmer the fruit in the alcohol mixture for about 30 minutes, and leave overnight.
Cherry and Almond Cake recipe
ingredients
1 1/2 cups (8 oz) 225 g wholemeal flour (whole grain)
4 oz (110 g) soft margarine
4 oz (110 g) chopped glace cherries
1/2 cup (4 oz) 125 g soft light brown sugar
few drops almond essence
1 egg, beaten
5 tbsp milk
2 tbsp flaked almonds
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Put the flour and sugar in a bowl and rub in the margarine.
3. Sift the chopped cherries in a little extra flour and stir into the mixture with the almond essence.
4. Mix well with the egg and milk.
5. Grease and base line a 1 lb (450 g) loaf tin and spoon in the mixture, levelling the top and sprinkling with the flaked almonds.
6. Bake in the oven for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean.
7. Turn out onto a wire tray and cool before cutting.
Cherry and Date Fruit Cake recipe
ingredients
8 oz (225 g) margarine
3/4 cup (6 oz) 175 g caster sugar (superfine granulated)
3 large eggs
1/4 tsp vanilla essence
3 1/2 cups (12 oz) 350 g plain flour, sifted
2 tsp baking powder
1/4 tsp Mixed Spice (All Spice / Pumpkin pie spice)
pinch salt
4 oz (110 g) chopped mixed peel
4 oz (110 g) glace cherries, halved, rinsed and dried
4 oz (110 g) dried dates, chopped
2/3 cup (150 ml) 1/4 pint cold tea
method
1. Preheat the oven to 325°F (170°C) Gas Mk 3.
2. Grease a 7 inch (17.5 cm) square cake tin and line with greased greaseproof paper.
3. Put the margarine and sugar in a bowl and cream until light and fluffy.
4. Gradually add the eggs, beating well, then the vanilla.essence.
5. In another bowl, mix together the flour, baking powder, mixed spice and salt.
6. Gradually fold the flour mixture and the peel, cherries and dates alternately into the margarine and sugar mixture and then gradually pour in the tea.
7. The mixture should be fairly moist.
8. Transfer to the prepared cake tin, levelling the top and making a slight hollow in the centre of the cake.
9. Bake for about 2 hours until a skewer inserted in the middle of the cake comes out clean.
10. Leave to cool in the tin before removing the greaseproof paper
Cherry Cobblestone Cake recipe
ingredients
175 g (6 oz) soft margarine
175 g (6 oz) caster sugar
3 size 3 eggs
100 g (4 oz) sultanas
225 g (8 oz) plain flour
2.5 ml (1/2 tsp) baking powder
75 g (3 oz) glace cherries, quartered
50 g (2 oz) glace cherries, halved
45 ml (3 tbsp) apricot jam
fresh halved cherries to decorate
method
1. Place all the ingredients, except the halved cherries and jam, together in the processor bowl and mix for 30 seconds. After 15 seconds, stop the machine and scrape down the ingredients.
2. Place in a greased and lined 900 g (2 lb) loaf tin.
3. Smooth the top and arrange the halved glace cherries in rows over the top of the cake.
4. Bake on the middle shelf of a preheated oven 170°C, 325°F, Gas No. 3 for 2 1/2 hours.
5. Leave the cake in the tin for a few minutes, then turn out onto a cooling rack. Place halved fresh cherries over the top of the cake to decorate
6. In a small saucepan boil the apricot jam and then sieve it. Glaze the top of the cake with the jam.
Chorley Cakes recipe
ingredients
2/3 cup (100 g) 4 oz self raising (self rising)wholemeal flour (whole grain)
1 cup (100 g) 4 oz self raising (self rising) flour
150 g (5 oz) polyunsaturated margarine
2 tbsp (25 g) 1 oz light muscovado sugar plus 2 tsp (10 ml) light muscovado sugar
finely grated rind of 1 small orange
finely grated rind of 1 lemon
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
4 oz (100 g) currants, rinsed
1 egg white, lightly beaten
method
1. Lightly grease two baking sheets and set aside.
2. Put the flours into a bowl and rub in 100 g (4 oz) of the margarine until the mixture resembles fine breadcrumbs.
3. Add enough cold water to make a stiff dough.
4. Cream the remaining margarine with the 25 g (1 oz) sugar.
5. Beat in the grated citrus rinds and spice, then add the currants.
6. Divide the dough into 10 portions and roll each into a round about 10 cm (4 inches) across.
7. Place a heaped teaspoon of the currant and spice filling in the centre of each round.
8. Bring the edges together over the filling and seal them by pinching firmly together.
9. Turn the pastry rounds over and roll out to a round about 7 cm (3 inches) across.
10. Place on the baking sheets and score the top of each cake with a knife. Brush with egg white and sprinkle with the extra sugar.
11. Bake at 200°C (400°f) mark 6 for 20 minutes. Cool on a wire rack
Farmhouse fruit cake recipe
information
A country recipe using some wholewheat flour, Farmhouse fruit cake is a popular cake to bake as it keeps well and even improves with age - if given the chance!
ingredients
100 g (4 oz) plain flour
Pinch of salt
125 g (5 oz) wholewheat flour
2 tsp baking powder
1 tsp spoon mixed spice
1/2 spoon ground cinnamon
100 g (4 oz) soft brown sugar
100 g (4 oz) butter or margarine
225 g (1/2 lb) mixed dried fruit
50 g (2 oz) chopped mixed peel
2 eggs, beaten
2 tbsp marmalade A little milk (if necessary)
method
1. Sift the plain flour and salt into a mixing bowl, then stir in the wholewheat flour, baking powder, mixed spice, cinnamon and sugar.
2. Rub in the butter or margarine. Stir in the remaining ingredients and mix well. Stir in a little milk if the mixture seems too stiff.
3. Spoon into a greased 20 cm (8 in) round cake tin lined with greased greaseproof paper.
4. Bake in a warm oven (160°C/325°F or Gas Mark 3) for about 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover the top of the cake with greaseproof paper if it begins to become too brown during the cooking.
5. Remove from the oven, take out of the tin and discard the greaseproof paper. Cool on a wire rack, then store in an airtight tin.
Sherry Fruitcake recipe
ingredients
finely grated rind and juice of 1 small orange
2 tbsp (30 ml) medium-dry sherry
1 tsp (5 ml) ground Mixed Spice (All Spice / Pumpkin pie spice)
350 g (12 oz) mixed dried fruit, rinsed and chopped
2 oz (50 g) glace cherries, (naturally coloured) well rinsed and chopped
2 oz (50 g) chopped mixed peel, rinsed
4 oz (100 g) polyunsaturated margarine
1/2 cup (100 g) 4 oz light muscovado sugar
2 eggs, size 2
1 1/3 cup (200 g) 7 oz plain wholemeal flour (whole grain)
1 tbsp (15 ml) blanched almonds
method
1. Grease and line a 15 cm (6 inch) round deep cake tin and set aside.
2. Place the orange rind and juice in a mixing bowl with the sherry and spice and mix together.
3. Add the dried fruit, cherries and mixed peel and stir well.
4. Cover and soak at least 12 hours, stirring occasionally.
5. Beat the margarine and sugar together in a mixing bowl until pale and creamy, then beat in the eggs one at a time, adding 15 ml (1 tbsp) of the flour with each egg.
6. Fold in the remaining flour with the soaked dried fruits to give a 'dropping' consistency.
7. Spoon the mixture into the cake tin and level the surface.
8. Arrange the almonds on top of the cake, pressing in gently.
9. Bake at 150°C (300°f) mark 2 for 2 1/4 - 2 1/2 hours, until golden brown and firm to the touch in the centre and a skewer inserted in the centre comes out clean.
10. Cover with a sheet of aluminium foil if the cakes start to overbrown.
11. Cool in the tin before turning out on to a wire rack. When cold, store in an airtight container.
Quick Fruit Cake recipe
information
Total calories 2410, Preparation time 15 minutes Cooking time 1 - 1 1/4 hours Oven temperature 180°C, 350°F, gas 4
ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs, lightly beaten
225 g (8 oz) self-raising flour, sifted
100 g (4 oz) mixed dried fruit
50 g (2 oz) glace cherries, washed and sliced
method
1. Line and grease a deep 18 cm/7 in round cake tin.
2. Cream the butter or margarine with the sugar until light and fluffy. Gradually beat in the eggs, adding a little of the flour to prevent curdling.
3. Mix the dried fruit and cherries with a spoonful of the flour.
4. Fold the remaining flour into the creamed mixture, then fold in the fruit. Spoon the mixture into the prepared tin.
5. Level the top of the cake and bake in a moderate oven for 1 - 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean.
6. Leave to cool in the tin for 5 minutes, then turn out and cool completely on a wire rack.
To level the surface of a fruit cake mixture, dampen a large metal spoon in hot water, shake off the water and use the rounded side to level the mixture. Dampen the spoon again if the mixture begins to stick.
Basic Buttercream recipe
ingredients
3 egg yolks
75 g (3 oz) icing sugar, sifted
200 g (7 oz) unsalted butter, softened
method
1. Combine all the ingredients and the chosen flavour together and beat until well blended and smooth.
2. Chill for a short time.
Flavourings
40 ml (2 1/2 tbsp) fresh lemon or orange juice, strained or 2 1/2 tbsp liqueur, spirit or eau de vie (Grand Marnier, rum or kirsch); or 5 g (l tbsp) coffee powder dissolved in 1/2 tsp boiling water; or 100 g (3 1/2 oz) plain chocolate, melted and cooled; or 15 g (1 tbsp) cocoa powder
Chocolate Ganache recipe
ingredients
2/3 cup (150 ml) 1/4 pt double cream, (heavy cream) whipped
125 g (4 oz) plain or milk chocolate, in pieces
method
1. Pour the cream into a small pan and bring to the boil.
2. Remove from the heat and add the chocolate.
3. Stir gently until the chocolate has melted and the mixture is smooth.
4. Return the mixture to the heat. Bring to the boil.
5. Remove from the heat and allow to cool.
6. Use at room temperature.
7. The mixture should be the consistency of softened butter
American Frosting recipe
ingredients
1 cup + 2 tbsp (225 g) sugar
4 tbsp water
a pinch of cream of tartar
1/2 tsp vanilla essence or a few drops lemon juice (optional)
1 egg white
method
1. Have the cake standing ready to be iced, on a turntable, upturned plate, or wire cooling rack with paper spread underneath.
2. Heat the sugar, water, and cream of tartar gently until the sugar dissolves.
3. Add the flavouring if liked.
4. Heat, without boiling, to 120°C, stirring all the time.
5. Remove the syrup from the heat and leave to cool slightly until it stops swirling.
6. Meanwhile, whisk the egg white until stiff.
7. Pour the syrup on to the egg white in a thin stream, beating with a spoon all the time.
8. Continue beating until the icing is of the required consistency.
9. When thick enough, pour it over the cake and swirl with a round-bladed knife.
Coffee Butter Icing recipe
ingredients
2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
1 tbsp cocoa
1 tbsp hot water
method
1. Dissolve the cocoa in 1 tbsp hot water. Cool
2. Sift the icing sugar and add gradually to the butter with the cocoa and water.
3. Beat until the icing is smooth and of a soft spreading consistency
Creamy Lemon Icing recipe
ingredients
1/2 stick (2 oz) 50 g softened butter or margarine
1/4 tsp salt
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
1/3 - 1/2 (us) cup (75 - 100 ml) double cream (heavy cream)
2 tsp spoons grated lemon rind
1 tbsp lemon juice
method
1. Cream the butter or margarine and lemon rind with the salt. Sift the icing sugar.
2. Heat the cream to just under boiling point and add the lemon juice
3. Beat the sugar and hot cream into the butter alternately, blending well after each addition.
4. Continue beating until the icing is cold, creamy, and thick enough to spread.
5. Note For a stiffer icing, use a little less cream.
Creme Patissiere #2 recipe
ingredients
2 eggs
1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2 level tbsp cornflour (cornstarch)
1 1/4 cup (300 ml) 1/2 pint milk
1.2.5 ml (1/4 tsp) vanilla essence
method
1. Cream the eggs and sugar together until thick and pale in colour.
2. Sift the flour and cornflour together in a separate bowl, then whisk into the egg mixture until smooth.
3. Heat the milk in a saucepan and then stir into the egg and flour mixture.
4. Strain into a clean saucepan and stir over a low heat until the mixture comes to the boil.
5. Cook for a further 2-3 minutes until thick and smooth, remove from the heat and stir in the vanilla essence.
6. Cover and leave until cold before using as required.
Fondant Icing recipe
ingredients
2 1/4 cup (450 g) caster or lump sugar
2/3 cup (150 ml) 1/4 pt water
4 tsp liquid glucose
method
1. Put the sugar and water into a heavy based saucepan which is absolutely free from grease.
2. Heat gently until all the sugar has completely dissolved.
3. Stir very occasionally.
4. Wipe any crystals which form on the sides of the pan with a wet pastry brush.
5. When the sugar has dissolved, add the glucose, and boil to 115°C without stirring.
6. Keep the sides of the pan clean by brushing with the wet brush when necessary.
7. Remove from the heat and allow the bubbles to subside.
8. Pour the mixture slowly into the middle of a wetted marble slab and allow to cool a little.
9. Work the sides to the middle with a sugar scraper to make a smaller mass.
10. Using a wooden spatula in one hand and the scraper in the other, make a figure of eight with the spatula, keeping the mixture together with the scraper.
11. Work until the mass is completely white.
12. Break off small amounts and knead well, then re nead the small pieces together into one mass.
13. Store in a jar, preferably of stoneware. Cover with waxed paper and a lid
Glace Icing recipe
information
This simple icing is easy to prepare but a little tricky to handle. You have to work fast as it dries very quickly. Glace icing starts to crack after about 4 days.
ingredients
7/8 cup (100 g) icing sugar (confectioners sugar)
4 tsp water (approx)
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
method
1. Sift the icing sugar.
2. Put 1 tbsp water into a small non-stick or enamel saucepan with the icing sugar.
3. If a mild lemon or orange flavour is required add the juice at this stage.
4. Warm very gently, without making the pan too hot to touch on the underside.
5. Beat well with a wooden spoon.
6. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5ml water; if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
Flavourings Use the liquid flavourings instead of water.
Orange 15 - 30 ml (1 - 2 tbsp) orange juice, strained.
Lemon 30 - 45 ml (2 - 3 tbsp) lemon juice, strained.
Punch 15 ml (1 tbsp) orange juice, 2.5 ml (1/2 tsp) lemon juice, 30 ml (2 tbsp) rum.
Rum 45 ml (3 tbsp) rum, 15 ml (1 tbsp) water.
Coffee 10 g (2 tsp) coffee powder dissolved in 40 ml (2 1/2 tbsp) water.
Chocolate 10 g (2 tsp) cocoa powder dissolved in 40 ml (2 1/2 tbsp) water.
Liqueur 30 ml (2 tbsp) liqueur (kirsch, Grand Marnier, Tia Maria, etc), 15 ml (1 tbsp) water
Pastry Cream (Creme Patisserie) recipe
ingredients
750 ml milk
1 tsp vanilla essence
2 eggs
4 egg yolks
110 g castor sugar
90 g flour
10 g butter
method
1. Mix the eggs, egg yolks, sugar and vanilla in a basin, add the flour and mix in well.
2. Heat the milk with the butter to boiling point, pour onto the egg mixture, whisking vigorously.
3. Return to the saucepan, and cook, stirring all the time, until it boils. Pastry cream is used as a filling for eclairs and other pastry items.
Note
Pastry cream may be used immediately or retained in a basin with the surface either sprinkled with sugar or covered with buttered greaseproof paper to prevent a skin from forming.
Grilled Nut Topping recipe
ingredients
1/2 stick (2 oz) 50 g butter or margarine
1/2 cup (90 g) soft brown sugar
3 tbsp spoons single cream
100 g chopped mixed nuts
method
1. Cream the fat and sugar together, then beat in the cream.
2. When fully blended, stir in the nuts.
3. Spread the topping on the cake while still warm or just after cooling.
4. Place under gentle grill heat, and grill for 2-3 minutes until the topping is light gold and bubbling.
5. Remove from the heat at once.
6. Leave to cool completely before cutting the cake
Lemon or Orange Glace Icing recipe
ingredients
7/8 cup (100 g) icing sugar (confectioners sugar)
4 tsp lemon or orange juice (approx)
colouring (optional)
method
1. Sift the icing sugar.
2. Put 1 tablespoon lemon or orange juice into a small non-stick or enamel saucepan with the icing sugar.
3. Warm very gently, without making the pan too hot to touch on the underside.
4. Beat well with a wooden spoon.
5. The icing should coat the back of the spoon thickly. If it is too thick, add the extra 5 ml water; if too thin add a very little extra sifted icing sugar.
6. Add colouring, if liked. Use at once.
Liqueur-Flavoured Glace Icing recipe
ingredients
7/8 cup (100 g) icing sugar (confectioners sugar)
2 tsp water (approx)
2 tsp liqueur
1/2 tsp strained lemon or orange juice (optional)
colouring (optional)
method
1. Sift the icing sugar.
2. Put 2 tsp water and 2 tsp liqueur into a small non-stick or enamel saucepan with the icing sugar.
3. Warm very gently, without making the pan too hot to touch on the underside.
4. Beat well with a wooden spoon.
5. The icing should coat the back of the spoon thickly.
6. if too thin add a very little extra sifted icing sugar.
7. Add colouring, if liked. Use at once.
Royal Icing recipe
ingredients
4 cup (1 lb) 450 g icing sugar (confectioners sugar)
2 egg whites
1 tsp lemon juice
1 tsp glycerine
method
1. Sift the icing sugar.
2. Put the egg whites and lemon juice into a bowl and, using a wooden spoon, beat just enough to liquefy the whites slightly.
3. Add half the sugar, a little at a time, and beat for 10 minutes.
4. Add the rest of the sugar gradually, and beat for another 10 minutes until the icing is white and forms peaks when the spoon is drawn up from the mixture.
5. Add the glycerine while mixing.
Sweetened Whipped Cream (Creme Chantilly) recipe
ingredients
1 litre of cream
100 g castor sugar
1 tsp vanilla essence
method
Place 1 litre of cream into a cold basin with 100 g castor sugar and 1 tsp vanilla essence, and whisk until it is sufficiently thick.
Note
Be careful not to overwhisk as this will cause the fat globules which are in suspension in the cream to combine. These larger particles then begin to separate out (this is the process by which butter is made). Slight over-whisking is not always apparent but when the cream is piped the pressure causes separation to take place and the cream weeps, thus reducing its life and spoiling the item with which it is used.
Vanilla Butter Icing recipe
ingredients
2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
1/2 tsp vanilla essence
1 tbsp milk
method
1. Mix the vanilla essence with the milk
2. Sift the icing sugar and add gradually to the butter with the milk
3. beat until the icing is smooth and of a soft spreading consistency
Walnut Butter Icing recipe
ingredients
2 1/4 cup (250 g) icing sugar (confectioners sugar)
1 stick (8 tbsp) 4 oz (112 g) softened butter
25 g (1 oz) finely chopped walnuts
1 tbsp milk
method
1. Mix the walnuts with the milk
2. Sift the icing sugar and add gradually to the butter with the milk
3. beat until the icing is smooth and of a soft spreading consistency
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