Apple and elderflower cake

I can’t get enough of elderflower in the warm weather and this juicy apple cake is yet another delightful way to enjoy what has become a rather British taste of summertime. I would suggest enjoying a slice of this cake with a cup of black Earl Grey. Too delicious for words!

Ingredients:

8oz butter

8oz sugar

4 eggs

8oz self-raising flour

3 apples, roughly chopped

Icing sugar

Elderflower cordial

Dried elderflower petals

Method:

As with most of my cake recipes, soften the butter and cream in the sugar. Add the eggs one at a time, and then mix in the flour (make sure you don’t overmix, it’s important to keep as much air in as possible). Fold in the chopped apples. I like to keep the skin on for texture. Bake in a greased and lined loaf tin on 150 for around 40 minutes or until golden brown. Don’t forget to do the skewer test to make sure it’s cooked all the way though!

To make the drizzle add a couple of capfuls of elderflower cordial to half a mug of icing sugar and stir vigorously. You may need to add a tea spoon or two of boiled water to help it on its way – I would advise you to add a tiny amount at a time or you might find you need to add more icing sugar. Drizzle the icing over the cooled cake and lightly sprinkle the dried elderflower petals on the top. This pretty loaf cake deserves to be served on your finest china!

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Cheers to cake!

I love working with fruits and flowers all year round but there’s something about summer that makes me want to make and bake with them all the more. My birthday seems so far back now (although it was only in May) but I’m still thinking about the beautifully rustic Pimms-inspired sandwich cake I made for my party. Yes, I still have a party, even at my age! Although at my age the cake is allowed to include my favourite tipple…

I wanted a summery cake, something that summed up British summertime, so I reached for the Pimm’s. Now I have to admit that I was originally thinking of the original – Pimm’s No 1 – but in my haste I hadn’t realised that I’d run out of this at home. However, what I did have was Pimm’s Special Edition Blackberry and Elderflower, which is super summery and just delicious! And recently I’ve been doing a lot of baking with blackberries and, in particular, elderflower, and it seemed perfect to combine these two delicious flavours. And the final magic ingredient, which I love to add to so many of my recipes, alcohol, made this the perfect summer birthday cake!

Ingredients

12oz butter

120z sugar

6 eggs

12 oz self-raising flour

One punnet of blackberries (seven put aside for decoration)

For the buttercream:

A generous knob of butter

Pimm’s Special Edition Blackberry and Elderflower

Icing sugar

For the drizzle:

Pimm’s Special Edition Blackberry and Elderflower

Icing sugar

 

Method

Cream the butter (I always find this easiest if the butter is at room temperature when you begin) and then add the sugar, followed by the eggs one at a time. Then add the blackberries to the mix before sifting in the flour. Share the mix equally across two 8” cake tins (I use the ones with the removable bottoms). Bake the cake for around 40 minutes or until golden. As always, I’d suggest you do the skewer test to make sure the cake is cooked all the way through.

To make the buttercream icing cream the knob of butter, adding icing sugar a spoon at a time. Add a dash of Pimm’s. Keep adding and mixing until you have a beautiful purple buttercream. Spoon the buttercream onto the bottom cake and sandwich the top half on it. I usually squish it down a bit; don’t worry if it oozes out a bit, I always think it adds to the homemade look and makes it appear all the more tempting!

To make the drizzle mix a few large spoonfuls of icing sugar and a capful or two of the Pimm’s and mix until you have a nice drizzle. Pour this over the whole cake, letting it dribble down the edges. Finish the cake with a small handful of blackberries in the centre of the cake. I also dusted the cake with some dried elderflower to finish it off. Now, do you enjoy this with a pot of tea or with a refreshing glass of Pimm’s? Cheers!

Valentine’s Day rose creams

I’m a big fan of homemade gifts; to me they show far more thought (they’re so easily personalised) and are made with love and imagination (although flowers and jewellery are still gratefully accepted ). These rose creams are pretty, easy to make and are as sweet as the person you’re giving them to!

Ingredients

1 egg white

14oz icing sugar

2 teaspoons of rose water

A dash of pink food colouring

 

Method

Mix the egg white with the icing sugar, rose water and food colouring (I like to use my Kenwood mixer) until it makes a pink paste – see, I told you they were easy to make! Lightly dust a rolling mat with icing sugar and roll out until its around 5mm thick and cut out into pretty hearts, flowers or any other shape you choose. Leave to dry for around an hour or so. These look so charming in a lovely gift box, or on a pretty vintage plate.

Chorizo and olive macaroni cheese; a taste of summer with winter comfort

I love the first part of winter – the novelty jumpers, looking forward to Christmas, smells of gingerbread, mulled wine and clementines – but there comes a time during winter that I start to really miss the summer; my sunny holidays and the taste of Mediterranean food. This dish brings together winter comfort food with the flavours of summer holidays in such a delicious way!

Ingredients:

1oz butter

1oz plain flour

1.5 pints of milk

7oz cheese grated

1 Chorizo

20 black olives, halved

9oz macaroni or conchiglie

Method

Slice the chorizo and fry in a non-stick pan. You’ll find the chorizo leaves oil in the pan. Remove the slices of chorizo and add the butter to the chorizo oil and then, over a low heat, stir in the flour to make a roux. By using the chorizo oil with the butter you’ll give your roux a lovely zing! Once you’ve made the roux, gradually add the milk, still over a lowish heat, until you have a sauce. Thicken the sauce by adding the cheese and stir in the slices of chorizo and the olive halves. You don’t want the sauce to be too thick as it will naturally thicken as the macaroni cooks in the oven.

Place the dry macaroni in a dish and pour the sauce over the top, covering entirely. Cook in an oven on gas mark 5 for 30 minutes. This is quite a rich dish so I like to serve it with a crisp salad or some fresh broccoli stems.

Chocolate orange Battenberg cake

This cake is for my Dad. He’s always loved Battenberg cake and the smell of an orange being peeled doesn’t remind me of him for no reason! So I decided to bring the two together for this delicious chocolate orange Battenberg cake.

Ingredients
Chocolate cake
6oz butter
6oz sugar
3 eggs
4oz self raising flour
2oz cocoa powder

Orange cake
6oz butter
6oz sugar
3 eggs
6oz self raising flour
The zest of one orange
Orange food colouring

Thin cut marmalade or marmalade
Marzipan
Icing sugar for dusting

Method
To make the chocolate cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well to give the mixture airy volume. Sift in the flour and cocoa and mix, but not for long (I usually mix for no more than 10 seconds building from a slow setting to the highest within that time). Put in a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.

To make the orange cake:
Cream the butter and then add the sugar. Add the three eggs, one at a time, and mix well. Sift in the flour and then fold in the orange zest and orange food colouring. If you want to give it a bit of extra oomph add a capful of orange essence. Put into a greased and lined tray bake tin and bake on 150 for around 30 minutes or until it passes the skewer test.

Once the cakes are cooked and cooled, cut them both into four long strips. Build your Battenberg cake by placing an orange strip on top of a chocolate strip that you’ve already painted with the marmalade. Place next to another chocolate and orange ‘bunkbed’ cake, with marmalade between both – you need to make sure you’ve created a checkerboard effect rather than stripes! Roll out the marzipan on a dusting of icing sugar making sure you’ve rolled the icing into a size that will fully wrap around your stacked cakes. Paint the marzipan with the marmalade (I find it helps to warm the marmalade in the microwave first to get it to spread a bit thinner) and place the stacked cakes in the middle. Fold the marzipan up, overlapping slightly. You can seal the marzipan with either some marmalade or for something a little bit boozy – you know me, I just can’t resist! – run some Cointreau along the edge before sealing. Finally, roll your Battenberg in the icing sugar, making sure each side is lightly coated. Slice and enjoy!

A fine and dandy candy Christmas cake

If you’re not a fan of fruit cake or winter spices, this is a great Christmas cake alternative…

Ingredients

12oz butter

12 oz sugar

6 eggs

12oz self-raising flour or 9oz self-raising flour and 3oz cocoa powder

For the icing:

6oz butter at room temperature

12oz icing sugar

Peppermint essence

Milk (a dash)

Candy canes to decorate

 

Method

Cream the butter until soft and then add the sugar. Add the eggs, one by one, and mix until the wet mixture is even. Sift in the flour and mix again but not for long as you don’t want to beat the air out of it. Put the mixture into two 8” tins that you’ve greased and lined and pop in the oven on 150 for around 30 minutes or until golden. Remember to make sure the cakes pass the skewer test!

To make the icing cream the butter and add the icing sugar and peppermint essence. Add the milk a little bit at a time until you’re happy with the consistency. Mix and then mix some more! You’re your icing is light and fluffy spread a layer on top of the first cake and place the second cake on top. Cover the whole cake with the remaining icing and decorate with the candy canes – I chose to crush the candy canes and sprinkle on the top and around the edge but you can be as creative as you want with. Cut a slice and make a Christmas wish and you never know, it may come true…