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Monthly Archives: November 2018

Blueberry and Raspberry Mini Cakes

I’m still working on mini cake recipes, little cakes which are full of flavour and fruit, not too big, not too small. Ottolenghi has lots of recipes in his fabulous book Sweet, for little cakes he calls tea cakes, perfect served with a cup of tea! These have inspired me to keep on developing my mini cake recipes.

One of the issues I have experienced with my little cakes is the problem of cakes sticking and coming out in pieces.  I have lots of fancy molds, and I am slowly working out which molds are the best for turning out perfect cakes and also, the best way to prepare the molds beforehand.

So, I have come to the conclusion that mini bundt molds are tricky to turn out, so I am avoiding them for the moment. I also picked up some advice somewhere, I think from Ottolenghi, or maybe from Nigella, that buttering the molds and flouring them, freezing for half an hour then buttering again, gives you a pretty good chance of the cakes coming out whole.

Here are two recipes, both based on the same basic cake mixture, one for blueberry, lemon and almond cakes, and one for raspberry and almond cakes.

Blueberry, Lemon and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

125g fresh blueberries

Lemon Icing

2 tbsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing

3 blueberries for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds. I used popover molds, but muffin molds would be fine. You will get 6 cakes from the popover molds, probably 8 from the muffin molds.

Put all the ingredients except the milk  and the blueberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Carefully fold the blueberries into the mixture with a spoon.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 3 blueberries on the top of each cake for decoration.

Raspberry and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

3 raspberries for each cake mold

Lemon Icing

1 tbsp lemon juice

2 or 3 pureed raspberries

Enough sifted icing sugar to make a thick but spreadable icing

1 raspberry for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds as for blueberry cakes.

Put all the ingredients except the milk  and the raspberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold. Carefully pop 3 raspberries into each cake mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice and pureed raspberries with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 1 raspberry on the top of each cake for decoration.

 

 

 

 

 

 

 

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Buttermilk Crumpets for Breakfast!

This is the third post on breakfast featuring yummy home made treats which taste so much nicer knowing you have made them yourself, plus you can feel pretty virtuous too!

I have made crumpets a few times before, but this time I was keen to incorporate buttermilk from the wonderful Pepe Saya, maker of all kinds of delicious dairy products. I didn’t know how buttermilk would go in the recipe, but figured it could only add to the flavour. Which it did. 

This recipe owes a lot to a version I found while searching the internet, from this wonderful blog. http://www.kulinaryadventuresofkath.com/theblog/2017/7/7/buttermilk-crumpets-homemade-butter

I have tweaked here and there to suit my version of these delicious crumpets. 

Ingredients

250g strong white flour
9g fast action yeast
55ml tepid water
275ml buttermilk at room temperature
1tsp caster sugar
1/2 tsp bicarbonate of soda
50ml warm water
Butter for greasing and cooking

Method

Put the flour and yeast into a large bowl. Measure the water and buttermilk and combine with the sugar. Add this mixture to the flour/yeast and stir to combine.

Cover the bowl with cling wrap or my favourite – a plastic shower cap, the kind you get in the toiletries provided in hotels. I collect a heap of them for all my bread, yeast pastries and crumpet making! Leave to rise until the mixture has almost doubled in size and has lots of bubbles.

At this point turn on your hot plate and heat a large heavy bottomed frying pan or griddle pan. You will need to cook the crumpets in metal crumpet rings, but egg rings will do too. Grease whatever rings you are using with melted butter.

Mix the bicarbonate of soda with the water, then stir into the batter.

Melt a small knob of butter in the pan. You don’t need too much – be prepared to pour some out – you don’t want the crumpets to swim in the butter.

Place 2-3 rings in the pan, depending on the size of your rings and the pan. Spoon in enough mixture to fill about ½ to ¾ of each ring. Cook on a medium heat until bubbles then small holes appear on the tops. This should take about 3-5 minutes. Then flip the crumpets over, easing the crumpets out of the rings. Cook on the other sides for a couple of minutes until the bottoms are brown.

Remove from the pan, keep warm to eat straight away. Or cool to room temperature and then freeze. They freeze really well – defrost in the fridge, then toast before serving.

Re-grease the crumpet rings and cook the crumpets using the rest of the batter.

I served the crumpets with butter and lots of beautiful Beechwood honey! Yummy!

 

 

 

 

Buttermilk Pancakes for Breakfast!

When I first started this blog in 2013, I was keen to post lots of different culinary experiences as well as my own cooking efforts. So writing up a great meal is obligatory!

We had a memorable breakfast back then, cooked in the beautiful Hunter Valley, one of the best wine districts in NSW, if not in Australia, on a weekend retreat.

The brekkie was cooked by “the doctors”, two of my oldest and dearest friends. They cooked Bill Granger’s buttermilk pancakes and French toast, and the link to that post is here.

Here we are in 2018 and the doctors have done it again, cooking Bill’s buttermilk pancakes for breakfast, this time in Terrigal, a beachside locality on the central coast of NSW. The doctors have wisely decided to make Terrigal their other home, and we were lucky enough to have a relaxing weekend at their new abode.

Doctor B served the pancakes with fresh fruit, mango yoghurt and lashings of maple syrup.  I probably shouldn’t have, but I just needed to add a spoonful of Nutella…

Ingredients
250g plain flour
3 teaspoons baking powder
a pinch of salt
2 tablespoons sugar
2 free-range eggs, lightly beaten
750 ml buttermilk
75g unsalted butter, melted
Unsalted butter, extra, for greasing the pan

Method
Stir the flour, baking powder, salt and sugar together in a bowl.
Add the eggs, buttermilk and melted butter and whisk to combine.
Heat a large non-stick frying pan over a medium heat and brush a small portion of butter over the base.
For each pancake, ladle 1/3 cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
Turn the pancakes over and cook for another minute.
Transfer to a plate and keep warm while cooking the rest of the pancakes.

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