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Tag Archives: food processor

Muscat Cake with Raisins and Walnuts

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This is a versatile recipe as it can be made in different sizes, served as a dessert or just as a treat. It’s quite easy to make – another food processor mixture which I love! The most time consuming aspect is soaking the raisins beforehand.

Ingredients

1 cup of raisins

1/4 cup muscat

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

A handful of chopped walnuts

Muscat syrup

1/2 cup sugar

1/2 water

1/4 cup muscat

 

Method

Place the raisins into a bowl with the muscat and leave to soak for at least an hour.

Preheat the oven to 170 degrees C. For small cakes, grease a muffin tin. Or, for a larger cake, grease a 20cm round cake tin. I happened to have a small square tin on hand, so I used that, as well filling the remainder of the mixture into muffin molds.

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Put all the ingredients except raisins, muscat and walnuts in a food processor and blitz till smooth. Carefully fold the raisins and muscat and then the walnuts into the mixture. If the mixture looks too wet or sloppy, add a tablespoon or two more of flour.

Spoon mixture into the muffin tin or cake tins. Tap lightly to settle the mixture.

Place the tin/s in the oven and bake for 20 minutes for muffins,  35-4o minutes for the round cake tin or until the muffin/cakes are cooked and a skewer inserted in the centre comes out clean. I cannot be more  precise than this as the mixture has a lot of liquid and it’s difficult to judge exact cooking times.

Meanwhile, to make the syrup, put the sugar and water in a heavy based saucepan, stirring until dissolved. Then boil for 5 minutes without stirring or until the the syrup has reduced to stickiness but not toffee. Take off the heat and add the muscat.

Remove the muffins/cake from the oven and pierce all over with a skewer. Pour over the hot syrup.

Cool the muffins/cake in the tin/tins. Turn out carefully as the the cakes can be quite fragile with the infused syrup.

Serve with a scattering of raisins and walnuts in any left over syrup.

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Cherry Sponge

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This sponge cake recipe is really simple – an all in one food processor mix – my favourite form of cooking!
The recipe derives from the wonderful English food writer Mary Berry. I have been addicted lately to The Great British Bakeoff television series: http://www.thegreatbritishbakeoff.co.uk/about.php
                                                      Mary Berry and co-host Paul Hollywod are utterly charming and fabulous cooks in their own right.
I added Morello cherries to the sponge mixture before baking which makes the sponge a little like a clafoutis.

Ingredients
100 gms butter
100 gms caster sugar
2 free range eggs
100 gms self raising flour
1/2 tsp baking powder
50 gms ground almonds
1/2 teaspoon vanilla paste
2 tsp milk
A good handful of bottled or tinned Morello cherries
1 tsp flour
1tbl icing sugar for dusting
Method
Preheat the oven to 170 degrees C.  Grease a 20 cm round cake tin.

Process the butter, sugar, eggs, flour, baking powder and ground almonds in a food processor until smooth, slightly lighter in colour and glossy looking.

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Stir in the vanilla extract and milk. Dust the cherries with a little flour to prevent them sticking and add to the mixture.

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Bake in the oven for 35-40 minutes or until the cake is well risen, springy to the touch and has shrunk slightly from the sides of the tin.

Leave to cool in the tin for a few minutes, then loosen the cake from the sides with a round bladed knife, turn it out and finish cooling on a wire rack.

Dust the top with icing sugar –  I use a sugar shaker and dust from a height.

Serve with fresh cherries, cream or just on its own.

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