Tag Archives: cakes

Recipe of the Week: Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Ground cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

 

#baking

Gorgeous Bake Club and the most delicious cake ever!

My friends and colleagues at Baked & Delicious have recently launched the most fabulous online community called Bake Club.

This stunning site is packed full of the most beautiful recipes and fascinating foodie blogs and vlogs.

While I was having a nose the other day I got very excited about this recipe I stumbled across.

I LOVE tea bread and chocolate,
and ginger – in fact this must be
my perfect cake, so I had to give it a try.

The original recipe actually used ground cardamom but I couldn’t find it so I replaced it with allspice and it was still delicious. Every single member of the family loved it.

 

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Chocolate-&-Ginger-Tea-Bread-AGround cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Chocolate-&-Ginger-Tea-Bread-BAdd the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

Recipe by Paul A Young for Great British Chefs

 

Bake ClubTake a look at Bake Club for yourself

Bake Club has some absolutely gorgeous recipes.

http://www.baked-and-delicious.com

 

 

 

 

 

#BakeClub #Baked&Delicious #baking

Bake Club – THE place to be!

Win a year’s subscription and try out these amazing Merveilleux Meringues

I’m constantly intrigued by new flavours and keen to try out new techniques, but after joining Bake Club – the community created by our sister company – I have been seriously inspired to create some spectacular cakes and sweets.

With wonderful, whimsical blogs about Parisian delicacies who could fail to be motivated to bake? And with Bake Club you also get stunning photos, inspirational videos and loads of step-by-step instructions, so even for those who are TERRIBLE at decorating cakes and sweets like me, you can still create something gorgeous.

First on my to-do list are these delectable Merveilleux Meringues – they are SO pretty.

Continue reading

Rocky Road Cookies

Gorgeous handmade foodie gifts for Christmas: Rocky Road Cookies

Rocky Road Cookies

Makes 10-12
Time 25 minutes.
Per cookie: 221 Kcal, 10g fat (6g saturated)
Suitable for vegetarians
Suitable for freezing
Butter 110g (4oz), softened

Light muscovado sugar 110g (4oz)
Egg 1, beaten
Plain flour 150g (5oz)
Baking powder ½ tsp
Oats 75g (3oz)
Mini marshmallows 50g (2oz)
Plain chocolate 75g (3oz), chopped

1 Preheat the oven to 180°C/350°F/Gas 4. Line a baking tray with non-stick baking paper.

2 In a large bowl, beat together the butter and sugar until light and creamy. Gradually beat in the egg.

3 Sift in the flour and baking powder and add the oats. Stir well. Add half the mini marshmallows and half the chopped chocolate.

4 Drop heaped tablespoonfuls of the mixture onto the prepared baking tray and bake for 10-15 minutes, until just turning golden. Sprinkle over the remaining marshmallows and chocolate chunks as soon as the cookies are removed from the oven. Leave to cool slightly, then transfer to a wire rack to cool completely.

Cook’s tips
Swap marshmallows for dried fruit if you like.  Sprinkle any leftover marshmallows over ice cream with a drizzle of golden syrup for a naughty dessert.

 

Recipe taken from Fantastic Food For Less available now for just £7.99 from www.dairydiary.co.uk

 


 

Fantastic Food For Less cookbookEnjoy Fantastic Food
and our best recipes ever!

Fantastic Food For Less is about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

100 easy to prepare, triple-tested recipes to ensure perfect results first time!

Soups & Snacks, Main Courses and Desserts & Bakes.

A bargain at £7.99

TAKE A LOOK

 


 

 

Win £250 M&S Gift CardWin a £250
M&S Giftcard

How would you spend £250 at Marks & Spencer?

This season’s fashions? Shoes? Food and drink? How about your Christmas shopping?

Simply complete the form for your chance to win.

ENTER NOW

 


 Click here to read the Blogs on the Dairy Diary website.

 

Brown Sugar Meringues with Cinnamon Cream

Gorgeous handmade foodie gifts for Christmas: Brown Sugar Meringues with Cinnamon Cream

.

Brown Sugar Meringues with Cinnamon Cream

Makes 10 pairs
Time 1½ hours.
Per portion: 121 Kcal, 8g fat (4.5g saturated)
Suitable for vegetarians

Egg whites 2
Light muscovado sugar 65g (2½oz)
Caster sugar 50g (2oz)
Double cream 150ml pot
Ground cinnamon ¼ tsp
Dark chocolate 50g (2oz), chopped (optional)

1 Preheat the oven to 110°C/225°F/Gas ¼. Line a large baking sheet with a sheet of non-stick baking paper. Whisk the egg whites in a large bowl with a hand-held electric mixer until they are stiff and the bowl can be turned upside down without the meringue moving.

2 Mix 50g (2oz) of the muscovado sugar with the caster sugar in a bowl then gradually whisk into the egg whites, a teaspoonful at a time and continue to whisk for 1–2 minutes until it is very thick and glossy.

3 Using a dessertspoon, take a scoop of meringue, slide the bowl of a second dessertspoon into the first spoon to shape the meringue into a neat oval. Slide it off the second spoon with the help of the first spoon on to the paper. Continue until all the meringue has been shaped and you have about 20 meringues.

4 Bake the meringues for 1–1¼ hours or until they can be lifted off the paper easily. Leave to cool.

5 To serve, pour the cream into a bowl, add the remaining sugar and cinnamon and whisk until it forms soft swirls, then use it to sandwich the meringues together. Place them in paper cases.

6 If using the chocolate, place in a heatproof bowl over a barely simmering saucepan of water and stir until it has melted. Drizzle over the meringues.

Cook’s tip
The cooled, unfilled meringues can be packed into a biscuit tin lined with non-stick baking paper and will keep for up to 1 week.

 

Recipe taken from Fantastic Food For Less available now for just £7.99 from www.dairydiary.co.uk

 


 

Fantastic Food For Less cookbookEnjoy Fantastic Food
and our best recipes ever!

Fantastic Food For Less is about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

100 easy to prepare, triple-tested recipes to ensure perfect results first time!

Soups & Snacks, Main Courses and Desserts & Bakes.

A bargain at £7.99

TAKE A LOOK

 


 

 

Win £250 M&S Gift CardWin a £250
M&S Giftcard

How would you spend £250 at Marks & Spencer?

This season’s fashions? Shoes? Food and drink? How about your Christmas shopping?

Simply complete the form for your chance to win.

ENTER NOW

 


 Click here to read the Blogs on the Dairy Diary website.

 

Luxury Eccles Cakes recipe

Luxury Eccles Cakes

.

Luxury Eccles Cakes

Time 40 minutes.
Per portion: 223 Kcal, 13g fat (5.7g saturated)
Makes 12
Suitable for vegetarians
Suitable for freezing

Luxury mixed dried fruits 175g (6oz)
Dark muscovado sugar 50g (2oz)
Ground mixed spice 1 tsp
Grated nutmeg ½ tsp
Lemon 1, finely grated zest only
Butter 40g (1½oz), melted
Ready-rolled puff pastry 375g packet
Egg 1, beaten
Caster sugar for sifting

1 Preheat the oven to 220°C/425°F/Gas 7 and grease two baking sheets. In a large bowl, mix together the dried fruits, sugar, spices, lemon zest and the butter.

2 Lay the pastry on a lightly floured surface and using a 9cm (3½in) plain round cutter, stamp as many rounds as you can from the pastry and set aside.

3 Re-fold the pastry trimmings, in layers, and then re-roll and stamp out more rounds until you have 12 of them.

4 Dividing evenly, place a rounded teaspoonful of the fruit mixture in the centre of each pastry circle. Brush the edges with cold water, then bring the sides of the pastry up and over the filling and pinch firmly together to seal. Turn over and gently flatten with your hand.

5 Place the Eccles cakes on the greased baking trays and brush lightly with beaten egg, then lightly score the tops, diagonally, three times. Bake for 12–15 minutes until the cakes are well risen, golden brown and crisp to the touch.

6 Sift the Eccles cakes with caster sugar while they are still hot. Eat warm, or leave until cold.

 

Recipe taken from the new Fantastic Food For Less cookbook.

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