Sunday, 19 October 2014

Madeira Cake

Madeira Cake is a staple in traditional English baking. Madeira Cake has a firm but a wonderful light texture. Madeira Cake does not get its name from the Madeira Islands but instead from Madeira wine which was popular in England during the time of its creation. This cake is great for serving at tea parties or gatherings as its firm texture allows it to be sliced neatly and topped with butter, jam or cream.



The Ingredients:
125g Butter
125g Silver Spoon® Caster Sugar
2 Eggs
3tbsp Good Quality Dark Rum
170g NEILL'S® Self Raising Flour
60g Cornflour
1tsp Nielsen Massey Vanilla Extract
1tsp Baking Powder
2tbsp Milk

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Spatula
Loaf Tin

The How-To:
Preheat oven to 180c.
Cream the butter and sugar together until smooth in consistency.


Beat in the eggs one at a time until combined.


Beat in the vanilla extract and rum one tablespoon at a time.



Transfer the creamed mixture to a separate bowl.
Sieve in the flour, cornflour, baking powder into the creamed mixture and fold together.


Fold in the milk until the ingredients are evenly combined.


Pour the cake batter into a standard loaf tin and bake in the centre of the oven for 30 mins or until a skewer inserted comes out clean.


Allow to cool for 5 mins in the tin before turning out onto a wire rack to cool completely.
Slice and serve however you wish with a nice cup of tea.


You're Done!

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Wednesday, 1 October 2014

Banana Caramel Cake

We love the flavour combination of banana and caramel in banoffee pie so we decided to put those flavours into a cake in the form of a loaf. Enjoy warm and with custard for ultimate 'yum' effect.



The Ingredients:
The Cake:
100g Butter
100g Silver Spoon® Caster Sugar
2 Eggs
1tsp Nielsen Massey Vanilla Extract
80ml Milk
200g NEILL'S® Self Raising Flour
0.5tsp Salt

The Caramel and Banana:
2 Bananas
50g Butter
100g Billingtons Light Brown Sugar

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Spatula
Loaf Tin

The How-To:
Preheat oven to 180c.
Because this is an upside down cake we need to make the topping first so we need to start with the caramel. This is very simple so dont let this step put you off.
In a small non stick saucepan add the light brown sugar and 50g butter.


Turn on low heat and allow the butter to melt. Stir the sugar in to ensure everything is combined. 


Once the mixture starts bubbling remove from the heat immediately. Do not let the sugar burn.
Set this aside for a few moments.
Prepare the bananas by peeling, slicing lenghways and then in half as in the picture.


Pour 1/3 of the caramel into a prepared loaf tin (lined with a little baking paper at the bottom).
Spread this caramel out a little. Dont worry it doesnt need to be perfectly neat.


Add in the banana pieces to cover as much of the bottom of the tin as possible.
Pour the remaining caramel on top. Set this aside again.


Now we need to make the cake batter. This is again very simple.
In a mixer beat the butter and caster sugar together (creaming them).


Beat in the eggs one at a time.



Beat in the vanilla extract.
Sieve in the flour and salt and fold together alternating with the milk.


When the mixture is combined pour on top of the caramel/banana mixture and spread out.


Bake in the centre of the oven for 40-45 mins or until a skewer inserted comes out clean.
Allow to cool for 5-10 mins before loosening the edges with a knife and placing a plate on top before flipping out. Careful of very hot caramel.

You're Done!
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Thursday, 25 September 2014

Bakewell Tart

Bakewell Tart has to be one of the most well known traditional British desserts dating back well into the 1800's. Variants of the recipe have appeared in countless recipe books and articles over the centuries and this is our version passed down my family from my grandmother. A deliciously crisp shortcrust pastry case filled with a moist and delicious almond filling coated in crisp toasted slithered almonds. Is your mouth watering yet?


Don't be afraid to buy shop bought shortcrust pastry, as we have said countless times before it takes professional pastry chefs many many years to perfect the art of pastry so why not leave this part to the experts unless you have a tried and tested recipe.

The Ingredients:
1 Pack of Shop Bought Shortcrust Pastry
4tbsp Strawberry Jam
160g Butter
170g Silver Spoon® Caster Sugar
3 Eggs
120g Ground Almonds
125g NEILL'S® Self Raising Flour
2tsp Lemon Zest
1tsp Baking Powder
1tsp Nielsen Massey Almond Extract
0.5tsp Nielsen Massey Vanilla Extract/Paste
Slithered Almonds for Sprinkling

Recommended Equipment:
Food Mixer (Recommended Bosch MUM46A1)
Pyrex Mixing Bowls
Heston Blumenthal Dual Platform Precision Scale
Spatula
Tart Dish

The How-To:
Preheat oven to 180c.
Roll out the shortcrust pastry so that it is larger than the tart dish you are using for the tart.


Gently lay the pastry over the dish and working around the edges gently press the pastry into place ensuring there are no gaps. Be careful not to rip the pastry. If you do a wet finger can make any small repairs.


Place a round circle of baking paper on top of the pastry. A top tip here is to crumple up the paper as this will sit the tart dish better. 
Fill the tart dish with baking beans or coins if you dont have any.


Bake in the centre of the oven for 25 mins until the edges are golden.
Remove and allow to cool in the tart dish.
When almost cool spread the strawberry jam over the base ensuring it is evenly covered.


Now to make the filling.
Cream the butter and sugar together in an electric mixer by beating them for 5 mins.


Beat in the eggs one at a time.


Beat in the almond and vanilla extract.
Beat in the ground almonds.


Sieve in the flour and baking powder and fold together.
Mix in the lemon zest.




Bake in the centre of the oven for 15 mins.
Remove and scatter some slithered almonds on the top.


Return to the oven for a further 15 mins.
Remove and allow to cool before slicing.



You're Done!

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