This is my Mum's really great recipe for a classic flapjack. It's so easy to bake a batch of these and chances are you will have all of the ingredients in your store cupboard. Perfect with a cup of tea when the rain is pouring like it is today!
Ingredients:
200g soft brown sugar
200g butter
400g oats
2 tbsp golden syrup
Recipe:
Melt together all of the ingredients aside from the oats. Add the oats and spoon into a greased Swiss Roll tin, pressing the mix down firmly. Bake in an oven set to 190c for about 20 minutes or until golden brown. Cut into fingers.
This is really great crumbled over vanilla ice cream with some poached rhubarb. Or, if you have any extra dried fruit and seeds in, you could add these and turn your flapjack into a breakfast bar (see picture below).
I know it may seem a little early but Christmas planning has begun in earnest at the Cakery! As always, I'll be making my award winning Sugar Plum Fairy Christmas Puddings and Magically Magnificent Christmas Puddings as well as some very seasonal 'Cakes of the Week' like Mincemeat Crumble Cake and Chocolate and Chesnut Cake. I'm also going to be baking some classic Christmas cakes which will be presented in retro red and white spotty cake tins and tied with lots of ribbon -so they'll make a fantastic present! I'm getting quite excited about it all already!
I often get asked what my favourite baking book is and this is actually a pretty difficult question to answer as I have so many. I seem to have a bit of an addiction to buying all the new ones when they come out and I also have all my Mum's and Gran's old ones too! There's nothing like a cup of tea and a flick through your favourite cook book to make you feel better (and I can claim it's for 'work'!).
So, I would say that one of my favourite all time is the classic Be-Ro book. I have used this book when I first learnt to bake when I was tiny and it's still the book I turn to when I'm making a Victoria sandwich cake or some shortbread. If you don't have it in your collection, I seriously recommend it-retro and great! In terms of more modern books, I think anything by the fantastic Rachel Allen is superb. In particular, her 'Bake' and (just out last month) her 'Cake' books are inspirational and the recipes always work. Happy Baking!
I love the flavours of a classic Bakewell tart, but I sometimes find the combination of pastry and cake a bit too much. So, I have devised this cake recipe which has the gorgeous combination of almonds and raspberry, but without the stodge of a pastry case. If you've got some home made jam stashed away, that will really give your cake the edge. I've used 4 eggs for this recipe, as our hens think it is summer again because of the warm weather and have started laying again like mad!
Ingredients
Cake:
200g soft butter
200g caster sugar
150g SR flour
4 eggs, beaten
50g ground almonds
1 teaspoon almond extract
a handful of flaked almonds
Icing:
100g soft butter
200g icing sugar
1/2 teaspoon almond extract
Raspberry jam
Method
Cream butter and sugar till light and soft.
Add the beaten egg slowly, mixing well between each addition. Once all the egg mix is incorporated, give everything a really good mix together. Add the almond extract and stir again to combine.
Next fold in the sifted flour and ground almonds.
Dollop the mix into two 8cm diameter cake tins which you have base lined with baking parchment and greased the sides (I like to use the butter wrapper to smear around the edges). Level the mixture and sprinkle the flaked almonds over one tin (this will be the top of your cake).
Bake at 180c until the sponges are risen and spring back when you touch them lightly with your finger.
When the cakes are cool, remove them from their tins (run a blunt knife around the edge of the tins to loosen first).
To make the icing, beat the butter until smooth and very soft. Add the icing sugar and almond extract together with a tablespoon of water from a recently boiled kettle. Beat together vigorously until the icing is soft and whipped. You can add a little more water if the icing feels like it won't spread easily and beat again.
Spread one half of the cake with the icing, followed by a layer of jam and then sandwich it together with the other half (making sure you leave the half of the cake with the almonds on top as you're 'top'). Dust with icing sugar and get the kettle on!
I love love love Snicker bars! I searched high and low for a cake recipe that would mimic the amazing chocolate, peanut and caramel combination of this gorgeous chocolate bar, but I couldn't find anything suitable-so I decided to make my own one up!
Ingredients
Cake:
200g soft butter
200g caster sugar
150g SR flour
4 eggs, beaten
50g cocoa
75g salted peanuts, whizzed in a food processor till they are small nibs
Icing:
100g soft brown sugar
25g butter
3 tbsp milk
200g icing sugar
1 snickers bar, chopped into small slices
25g milk chocolate, melted
Method
Cream butter and sugar till light and soft.
Add the beaten egg slowly, mixing well between each addition. Once all the egg mix is incorporated, give everything a really good mix together.
Next fold in the sifted flour and cocoa, followed by the peanuts.
Dollop the mix into two 8cm diameter cake tins which you have base lined with baking parchment and greased the sides (I like to use the butter wrapper to smear around the edges).
Bake at 180c until the sponges are risen and spring back when you touch them lightly with your finger.
When the cakes are cool, remove them from their tins (run a blunt knife around the edge of the tins to loosen first).
To make the icing, put all the ingredients (aside from the icing sugar, vanilla extract and snicker bar) into a pan and heat over a low heat (do not stir the mixture). When the mixture starts to bubble, take it off the heat and add the vanilla extract.
Leave the mixture until it is cool and then beat in the sifted icing sugar till you get a soft, fudgy consistency (if you need to loosen the mixture, you can add a little extra milk).
Spread the middle and top of the cake with the icing and sandwich it together.
Top with the chopped snicker pieces and then drizzle over the melted chocolate in a crazy pattern using a fork. Allow the icing to set then dig in!
OK, so this week's cake that I'm trialling is a recipe I've devised to make use of a VERY large quantity of lemons that I've got left over from my Wedding! I've made lemon curd and lemonade already, so I thought it was time to make a new cake recipe too. This cake is gorgeously dense and fudgy...
Ingredients
Cake:
250g butter
250g SR flour
4 large lemons, zested and juiced
250g caster sugar
3 large eggs, beaten
2 tbsp milk
4 tbsp lemon curd
Topping:
a handful of roughly chopped pistachios
4 tbsp caster sugar
Method
Cream the butter and sugar until light and fluffy. Add the eggs a little bit at a time, beating the mix well between each addition to prevent curdling. Once all the egg has been added, give everything a really good mix.
Next, fold in the lemon zest and flour till combined. Add the lemon curd and milk to loosen the mixture. Scrape the whole mix into a 20x30 cm tin, lined with baking parchment and bake at 180c until a skewer inserted comes out clean and the cake is springy to touch.
Whilst waiting for the cake to bake, make the drizzle topping by combining the lemon juice and sugar and giving it a good stir. When the cake comes out of the oven sprinkle it with the pistachios and drizzle over the sweet and gunky lemon mix.
As from today, we are now selling through the lovely new virtual food market 'Love Food Market'. We're very excited about working with this new retailer as Em and Sue are totally passionate about good food! You can check out their beautiful website at www.lovefoodmarket.com and find us under the Bakery tab.
