tag:blogger.com,1999:blog-58555124588011619602024-03-13T11:35:11.289-07:00Obsessive Compulsive Baking DisorderLiterature student on the outside, baking addict within.Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5855512458801161960.post-70278677269258887292014-09-18T12:19:00.001-07:002014-09-18T12:19:41.271-07:00Blog moved!Now find me on -<div><br></div><div>www.obsessivecompulsivebakingdisorder.com</div><div><br></div><div>X</div>Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com1tag:blogger.com,1999:blog-5855512458801161960.post-66523697540491253462014-09-02T09:01:00.001-07:002014-09-03T08:50:01.107-07:00A Foodie Stream of Consciousness..<br />
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This blog has been placed firmly on the back-burner for a while due to an array of different commitments. Needless to say, 2014 has been a hectic year, one that has left little time for baking or blogging, no matter how hard I try to squeeze it in.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyRIYOG-GqAQUlX_SvWEAYNS-WXYcowjLCVtnb0hEMCyoZuGx5pNmpWPd7CYhJFrpp4_MavuJScwE1NsOlwcvLuvqohsDhO6aWZ76z7HjKLpKyYqrjxVIfW2CdY5smL2S39tzBNa_cHbO/s640/blogger-image-1567031133.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyRIYOG-GqAQUlX_SvWEAYNS-WXYcowjLCVtnb0hEMCyoZuGx5pNmpWPd7CYhJFrpp4_MavuJScwE1NsOlwcvLuvqohsDhO6aWZ76z7HjKLpKyYqrjxVIfW2CdY5smL2S39tzBNa_cHbO/s320/blogger-image-1567031133.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A deliciously refreshing mojito-smoothie at Karpo, King's Cross.</td></tr>
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Whilst struggling to keep on-top of a teetering pile of books for various reading lists, as well as churning out essay after essay in an effort to complete my final year, I had Lincoln College Ball to contend with. It went off with a bang - of course it did, we organised it - and the food was smashing, but hell did it take up a lot of time. </div>
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Add to that a break up, a fair few rocky weeks, a crazy summer of Europe, camping and waitressing, and blogging just hasn't been hitting top of my priorities list.</div>
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But now, I'm back, with some new realisations, hopes and aspirations. </div>
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I type this blogpost from my desk at delicious.magazine (shh, don't tell), one of the UK's top selling food mags and my personal favourite. I somehow managed to land myself an internship here and here I am, in my third week of writing, editing, baking and cooking. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUKvZTE1vNLIrau2ED952YqJ-4UYpwOus6yCHXQ8h8_aPf74UA8LV9wbVSAeFrMhlPOM4uvWtLC8h7yNaCCSfTCKhuo9_dCU2NkkdftlxNpHz6rwi7AxgJjHXBXad-E6I_rrOTOcLOO2D/s640/blogger-image-1534452019.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUKvZTE1vNLIrau2ED952YqJ-4UYpwOus6yCHXQ8h8_aPf74UA8LV9wbVSAeFrMhlPOM4uvWtLC8h7yNaCCSfTCKhuo9_dCU2NkkdftlxNpHz6rwi7AxgJjHXBXad-E6I_rrOTOcLOO2D/s320/blogger-image-1534452019.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red velvet cake with vanilla frosting and white chocolate<br />truffle snowmen, dusted with desiccated coconut snow.</td></tr>
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The term 'dream job' has never been more applicable. I adore this place: the people, the office (complete with its own dog), the work, but most of all, the food. I've had countless opportunities to learn and try things I'd never even considered before. We get stacks of food packages delivered daily. And I'm finally realising the sheer volume of material that goes into creating the beautiful, glossy pages of delicious. </div>
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More than this, however, is that delicious hasn't just given me an insight into journalism and media. Its given me an insight into myself. With my final year at Oxford looming, I've finally realised and fully embraced what it is I <i>know</i> I want to do with my future. And it fits under one word: <b>food. </b></div>
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And so, with this realisation safely in my apron pocket, and access to a fully functioning kitchen next term at Oxford, I feel rather like I'm about to embark on the project of my future: as corny as that sounds. I want to spend the rest of my life writing about food, talking about it, photographing it, eating it, trying new things, and most of all, sharing it with others.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddJXS90A8ueUgB5IW-z-1WsD9qgcqG_khRKa3epUt2QJ4lxZu4d7d6xDvl1n-6yJWaJC40F1gp0hilg5s1KCrHczO7e-qIMm3ZbsQFuYS1WGMBBYMfeWInVGsTaiqG5KdlVx-FrJAR_s_/s640/blogger-image-2013064379.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddJXS90A8ueUgB5IW-z-1WsD9qgcqG_khRKa3epUt2QJ4lxZu4d7d6xDvl1n-6yJWaJC40F1gp0hilg5s1KCrHczO7e-qIMm3ZbsQFuYS1WGMBBYMfeWInVGsTaiqG5KdlVx-FrJAR_s_/s320/blogger-image-2013064379.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-fried pollock with cauliflower puree and channa-masala<br />at Ottolenghi's, Islington.</td></tr>
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I've always known that nothing gives me pleasure quite like baking. There's a certain serene calm to the methodical nature of it, and the satisfaction gained when other people enjoy your food is unending. But recently, as I have fumbled around in the world of cookery, I've realised that cooking also affords me a joy that little else does. It makes me feel steady, constant and focused. A welcome break from the chaos of the outer world, and a particularly welcome break from the pressure and fast-paced life of Oxford with its deadlines, coursework and exams. </div>
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So thanks, delicious.magazine, you've given me the keys to my future. It exhilarates and terrifies me all at the same time; my blog is amateur, unpopular and quite frankly a little lame. How on earth am I going to get a foot in the door of the foodie world? But I can make it into something. And even if I don't, I think I'll be happy even if only one person finds a small piece of pleasure in reading it.<br />
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I've dotted a few foodie snaps of a joyful month in London throughout this post. They only represent a handful of restaurants I've visited and samples (courtesy of delicious!) I've tried. Hopefully they give demonstrate a snippet of the happiness that this month has given me. As a country-bumpkin at heart, I've always been quite repulsed by the idea of living in London. But I see now, that as far as food goes, this city has so much to offer. I don't plan on missing out on any of it. London, i'll be back: for you and your food. </div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-87798084125861008042013-12-11T12:08:00.003-08:002013-12-11T12:08:47.834-08:00Mince Pies<div class="separator" style="clear: both; text-align: center;">
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What would a baking blog be without that quintessential Christmas treat: mince pies? These little beauties may not look like the most spectacular pies in the world, but the pastry is so light and buttery that it literally melts in the mouth, revealing the rich flavours of mincemeat within.<br />
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This recipe has been in my family for generations, and I think I can just about do it with my eyes closed now. Making the perfect pastry is really very simple if you just follow this guide step by step; remember not do use too much water and not to overwork the dough.<br />
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I always use shop bought mincemeat to avoid the hassle of making my own, but do feel free to make it! After experimenting with a variety of different mincemeats (my family eat a LOT of mince pies), my favourite is Tesco's Finest, although the Co-Operative mincemeat is also yummy. If you fancy something a bit boozier, than Sainsbury's Taste the Difference do an amazing one, packed with port and sherry. Avoid Robertson's however, its far too runny.<br />
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<u>Ingredients:</u><br />
<b>For the pastry:</b><br />
10oz flour<br />
7oz unsalted butter (plus extra for greasing)<br />
1oz of caster sugar<br />
<b>For the filling:</b><br />
1 Jar of mincemeat of your choice<br />
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<u>Method:</u><br />
Begin by greasing some fairy-cake tins with butter.This recipe usually makes 12-14 mince pies. Grease each hole thoroughly with the same butter that you intend to use in the pastry. Set aside.<br />
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To make the pastry. rub together the butter and flour between your fingertips until it resembles breadcrumbs. (Tip - shake the bowl to make any large chunks of butter come to the top, then rub them in.) Stir in the caster sugar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrpWcS2ANPFdX_WeW4f5ibPjw4Fm2OUWwza-meZNaG4CvNFUsR_M-U4MDLQPOvDZ87bjLvX3oxwiUMAd2utPcF7GWvq6iVMTUAMPU5NLL4tKIbRTMzXSja1UInq06xO3-2pEFhFg63Hcr/s640/blogger-image--1209631584.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrpWcS2ANPFdX_WeW4f5ibPjw4Fm2OUWwza-meZNaG4CvNFUsR_M-U4MDLQPOvDZ87bjLvX3oxwiUMAd2utPcF7GWvq6iVMTUAMPU5NLL4tKIbRTMzXSja1UInq06xO3-2pEFhFg63Hcr/s400/blogger-image--1209631584.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufCgB0Y6VaJVhlWvZvhlkk8w4Ila6i6ZHnmM0eavcmHlrxGmsE-xk2R6ToI3Eg1yYbJlWLvllT0sOfW_JNobENw_b6OfPRaNjez4Yx7v8LUS2Tsg5agp52pEuozFPYXo2yIi_uI1LObg-/s640/blogger-image--1637567146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufCgB0Y6VaJVhlWvZvhlkk8w4Ila6i6ZHnmM0eavcmHlrxGmsE-xk2R6ToI3Eg1yYbJlWLvllT0sOfW_JNobENw_b6OfPRaNjez4Yx7v8LUS2Tsg5agp52pEuozFPYXo2yIi_uI1LObg-/s400/blogger-image--1637567146.jpg" width="300" /></a></div>
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Add a little water, then stir. Repeat this until the dough comes together, then use your hands to bring it together into a ball. This should take about 2 tbsp of water. You don't want the pastry to be too sticky or too crumbly, so add the water slowly.<br />
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Once you have formed the dough into a ball, wrap it in clingfilm and put in the fridge to rest for half an hour.<br />
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Preheat the oven to 180 degrees Celsius (fan.) Remove the pastry from the fridge and divide into two with a sharp knife. Place one half to the side (NOT back in the fridge).<br />
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Roll out one half of the dough until it is 3-4mm thick. Again, use your judgement here; a pastry that is too thick will not cook thoroughly. Using a large fluted cutter, about the same size as the fairy-cake tin holes, cut out the bases and use them to line the fairy-cake tin.<br />
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Fill each pastry base with a generous teaspoon of mincemeat, but not so much that it spills over the edge! Wet the edges of each pastry case with a little bit of water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfGoKYKMtlxTV06DNS2kflkiW_zyu9SOZFiAMoUoAEDY-EeRTGxYyZXHKGlds0bxAKB0NtUCQJtZs_JZ45wTQ7yxoFbNO5dEW3JtGDbDN9WeTwkfMl7cbRqMVrRHMx6OQubuwDSqWUbUz/s640/blogger-image-1783756231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfGoKYKMtlxTV06DNS2kflkiW_zyu9SOZFiAMoUoAEDY-EeRTGxYyZXHKGlds0bxAKB0NtUCQJtZs_JZ45wTQ7yxoFbNO5dEW3JtGDbDN9WeTwkfMl7cbRqMVrRHMx6OQubuwDSqWUbUz/s400/blogger-image-1783756231.jpg" width="400" /></a></div>
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Next, roll out the next batch of dough to the same thickness. Using a slightly smaller fluted cutter, cut out the lids to the pies and place them on top of each individual pie. Press down lightly at the edges. Using a sharp knife, poke two small holes in the top of each pie.<br />
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Bake in the preheated oven for 18-20 minutes, they should be a pale golden brown. The moment you remove them from the oven, sprinkle them generously with caster sugar and leave to cool in the tin.<br />
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When the mince pies are completely cool, give the tin a few sharp taps, and using a palette knife remove them from the tin.<br />
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Enjoy cold, or warm up with 10 seconds in the microwave and serve with a dollop of cream or vanilla ice-cream. Merry Christmas!<br />
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If you fancy something equally as festive but slightly different, then check out these <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/christmas-spice-cupcakes.html" target="_blank">Christmas Spice Cupcakes. </a></div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com1tag:blogger.com,1999:blog-5855512458801161960.post-23064615437074506382013-12-02T22:41:00.000-08:002013-12-02T14:41:13.204-08:00Christmas Spice Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Yes, I know it's only December 2nd. Here at Oxford though, things started getting Christmassy a long time ago. We celebrate "Oxmas" on the 25th November every Michaelmas. A fair amount of outrageous Christmas jumpers can be spotted around college, we all exchange secret santa gifts, drink copious amounts of mulled wine and eat a beautiful Oxmas dinner in our stunning 15th century hall. All pretty picturesque, really.<br />
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Oxmas and Christmas are nothing however, without ridiculous amounts of cake! And so, on Saturday of 7th week I journeyed home, purely to spend a day in the kitchen baking everything Christmassy imaginable. What I made this term will come soon, however for now have these Christmas Spice Cupcakes!<br />
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">.I made these at Christmas time last year (hence the lack of pictures; I wasn't a blogger then!) for my sister to take to a staff do - needless to say my parents watched her drive away with them with heavy hearts. </span><br />
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<span style="font-family: inherit;">This recipe is one of my own (not Mary's, for once!) and I was super pleased with the way it turned out, so with Christmas just around the corner, why not whip up a batch for your family and friends to enjoy?</span><br />
<span class="amount" style="background-color: white; color: #333333; font-size: 12px; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span>
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">150g butter, softened</span></span><br />
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">150g soft brown sugar</span></span><br />
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">150g self raising flour</span></span><br />
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">3 eggs</span></span><br />
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">1 tsp ground ginger</span></span><br />
<span style="line-height: 15.989583969116211px;"><span style="font-family: inherit;">1 tsp ground cinammon</span></span><br />
<span style="font-family: inherit;">1/2 tsp mixed spice</span><br />
<span style="font-family: inherit;">40g natural yoghurt (I use Yeo Valley)</span><br />
<span style="font-family: inherit;">150g butter (for icing)</span><br />
<span style="font-family: inherit;">300g icing sugar (for icing)</span><br />
<span style="font-family: inherit;">120g light brown sugar (for toffee sauce)</span><br />
<span style="font-family: inherit;">200ml double cream (for toffee sauce)</span><br />
<span style="font-family: inherit;">60g unsalted butter (for toffee sauce)</span><br />
<span style="font-family: inherit;">1 tbsp golden syrup (for toffee sauce)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Preheat the oven to 180 degrees Celsius (170 Fan) Line a muffin tin with cupcake cases.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Beat together the sugar and the butter. Beat in the eggs, one at a time. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Sift together the flour, cinnamon, ginger, mixed and mixed spice. Sift into the butter and egg mixture and gently fold in until all is incorporated. Fold in the natural yogurt. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Spoon into cupcake cases until they are 2/3 full - be careful not to over fill, you don't want the mixture to bubble over the edges and burn. Bake in the preheated oven for 15-20 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Whilst the cupcakes are baking, make the toffee sauce. Heat the sugar, butter, cream and golden syrup in a medium pan over a medium heat until it is thick and dark brown colored. The sauce should be bubbling slightly but not boiling. Remove from the heat.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Next, make the icing. Beat together the butter and icing sugar. Beat in a little of the toffee sauce, but not so much that the icing becomes ready. It needs to be thick enough to pipe. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">When the cakes are golden brown and spring back to the touch, remove from the oven, transfer to a wire rack and leave to cool completely before icing. When ready to ice, spoon the butter icing into a piping bag with a star shaped nozzle and pipe in swirls on top of the cupcakes. Next, spoon the cooled toffee sauce into a piping bag, snip a small hole at the end, and drizzle over the cupcakes. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Share with loved ones beside the Christmas tree :)</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7bvzARkvrkZpY28mW237d68XGmOqXnO7YRFicr2UdXRxgcm1L6ojfcSNPjQwogky6eUxnsmy_0lRjd6jTn5H4Ltik24jxVxKMv0n7EhF7vBChdWn9QHXk2mEMir53rSv8IVjum1VjKXe/s1600/blogger-image-871482439.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7bvzARkvrkZpY28mW237d68XGmOqXnO7YRFicr2UdXRxgcm1L6ojfcSNPjQwogky6eUxnsmy_0lRjd6jTn5H4Ltik24jxVxKMv0n7EhF7vBChdWn9QHXk2mEMir53rSv8IVjum1VjKXe/s400/blogger-image-871482439.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Pudding decoration and sprinkles from Lakeland.</td></tr>
</tbody></table>
I think its fair to say my blog has become rather cupcake dominated, I just gain immense satisfaction from making these pretty little beauties. I'll try and vary things up a little bit soon though; expect mince pies and christmassy cookies!<br />
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Oxmas/Christmas love to all x<br />
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PS These <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/06/snickerdoodles.html" target="_blank">snickerdoodles</a> are also pretty darn Christmassy, and perfect with a glass of spicy mulled wine.</div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-26622714886634870602013-11-19T12:11:00.005-08:002013-11-19T12:11:57.960-08:00S'mores Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPk8yosItJpGhQKmMoMH5fU2wZya_QfWiAhgSpPoOXKsdNddJYUBVSWlpRPzx1HV9XrPPYUF0zPqs-Hhoz6gunzH_9-1h3zt6i_6ssiMYJuIporoZSQIQZ1y0QbnAYkDeOmJQ-yUetMD6b/s640/blogger-image-452221558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPk8yosItJpGhQKmMoMH5fU2wZya_QfWiAhgSpPoOXKsdNddJYUBVSWlpRPzx1HV9XrPPYUF0zPqs-Hhoz6gunzH_9-1h3zt6i_6ssiMYJuIporoZSQIQZ1y0QbnAYkDeOmJQ-yUetMD6b/s400/blogger-image-452221558.jpg" width="367" /></a></div>
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After a very long (unplanned) break from blogging i'm back on it, and this time I'm bringing you a deliciously decadent bonfire treat: s'mores cupcakes.<br />
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Yes, I do realize that bonfire night was rather a while ago now.. unfortunately however, being a student means I have various other commitments to fulfill. The past few weeks have shot by in a haze of essays, Old English translations, coffee breaks, Ball Committee meetings, and nights out, all which make for one very tired (but very happy) Leah.<br />
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Thus I sit, on this rainy Tuesday of 6th week, in my room at Lincoln College (well, opposite Lincoln college in the eponymous Mitre, an impenetrable labyrinth of student rooms and somewhat strange odours..), a cup of miso soup at my side, finally writing this blog post.<br />
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And there's really no reason why s'mores cupcakes should only be baked for bonfire night anyway - every occasion is a biscuit-marshmallow-chocolatey-goeey-goodness occasion!<br />
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<u>Ingredients:</u><br />
<b>For the sponge:</b><br />
30g dark chocolate, chilled<br />
5 digestive biscuits<br />
80g unsalted butter or margarine, softened<br />
280g caster sugar<br />
200g plain flour<br />
40g cocoa powder<br />
1 tbsp baking powder<br />
1/4 tsp salt<br />
2 large eggs<br />
240ml whole milk<br />
<b>For the topping:</b><br />
200g caster sugar<br />
4 egg whites<br />
100g dark chocolate<br />
An abundance of mini marshmallows.<br />
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<u>Method:</u><br />
Preheat the oven to 170 degrees Celsius and line a muffin tin with muffin cases. Use a grater to grate the chilled chocolate, then set aside. Crush the biscuits in a food processor (or violently with a rolling pin).<br />
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Using a hand-held electric whisk, beat together the butter, sugar, flour, cocoa powder, baking powder and salt until they resemble fine breadcrumbs.<br />
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Mix the eggs and milk by hand in a jug, then pour 3/4 of this mixture into the dry ingredients and beat with the hand-held electric whisk until smooth. Add the rest of the milk and eggs and continue beating until all is well incorporated; be sure to scrape down the sides of the bowl with a spatula!<br />
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Fill each paper case two thirds full of batter. Sprinkle the chocolate shavings and the crushed biscuits on top of the cupcakes. Bake in the oven for 18-20 minutes until risen and springy to the touch. Leave to cool slightly then remove from the tin and place on a wire rack to cool <i>completely</i> before frosting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEMc-X1UVti_h9-7GHG3SBq9xpSAEy-sqHvHcfB758KPZ3Z8YMTt1Gk2Q___Iy8h03Df27VG29UdC4Fvu55juMbfexYv5MkXHgyLQ5hHt3FUEw-qFBN4mFR1xftmm3CjjkeOZJLdahRq0/s640/blogger-image--992641054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSEMc-X1UVti_h9-7GHG3SBq9xpSAEy-sqHvHcfB758KPZ3Z8YMTt1Gk2Q___Iy8h03Df27VG29UdC4Fvu55juMbfexYv5MkXHgyLQ5hHt3FUEw-qFBN4mFR1xftmm3CjjkeOZJLdahRq0/s400/blogger-image--992641054.jpg" width="400" /></a></div>
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Put the sugar in a small saucepan with 150ml of water and bring to the boil. Meanwhile, using a free-standing electric mixer, whisk the egg whites until foamy.<br />
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When the sugar has reached the soft ball stage, pour onto the beaten eggs while beating on a medium speed. Be careful: do not let the hot sugar mix touch the mixers and flick everywhere as it will be very hot! Once added, turn the speed up to high and whisk until the underside of the bowl is lukewarm. The meringue should have increased in size (a lot) and become white, smooth, and shiny.<br />
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Smooth the meringue on top of the cooled cupcakes. Top with mini marshmallows and a square of dark chocolate, then swirl about using a palette knife. With a cook's blowtorch, lightly brown the meringue to give it a baked appearance; the marshmallows will go all gooey and melt into the meringue. Yum. To finish, sprinkle over some remaining biscuit crumbs.<br />
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*NB - It is advisable not to blowtorch your own wrist while doing this.. it hurts. A lot.*<br />
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And then, share with your friends (or not) and sit around feeling incredibly happy! Despite the tears and pain involved in making these, and the fact that I subsequently had to wear a large bandage around my wrist for a good two weeks, it was well worth it. They're simply <i>amazing.</i>Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-6534747310803629992013-10-11T09:14:00.001-07:002013-10-11T09:14:07.178-07:00Lemon Meringue Cupcakes<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo2QLZ48NPsnYXqcmP8FM_l7Aa46HPkqZkI9yDZBDw1mXeGPZjKoIgnxLzSE9wbq9w5qZbFaVRIZL3o-AujGmC36wpx3b3Z2lmTiUI7ZUPF5Kkx6RGAVHaFzPkG5j4sRqdLj92A_wkJ0z/s640/blogger-image-344479462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNo2QLZ48NPsnYXqcmP8FM_l7Aa46HPkqZkI9yDZBDw1mXeGPZjKoIgnxLzSE9wbq9w5qZbFaVRIZL3o-AujGmC36wpx3b3Z2lmTiUI7ZUPF5Kkx6RGAVHaFzPkG5j4sRqdLj92A_wkJ0z/s400/blogger-image-344479462.jpg" width="354" /></a><br />
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This post is being written only a week too late; the last week or so has been a hectic mish-mash of dashing backwards and forwards preparing for university, and now I am finally back here again, in the midst of collection revision chaos. There's no procrastination quite like blogging about cake.<br />
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Lemon flavoured cakes are coveted in my family, so needless to say my Mum was in no way impressed when I announced I was making these to take back to university with me. The recipe is adapted from the Hummingbird Bakery book.<br />
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A warning in advance: if you're prone to accidents (like me, actually!) I would think twice before attempting these as use of a blowtorch is involved. Myself and a blowtorch are probably just as about compatible as humanities students and early mornings... somehow though, I managed not to burn down the entire neighbourhood. The result was these moist lemon sponges, filled with zesty lemon curd and topped with sweet and crispy meringue.<br />
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Oh, and another apology is warranted: this post is severely lacking in pictures due to my highly distracted state of mind whilst making them. Despite being in the kitchen, my mind was with the dreaming spires, and less romantically, the impending thought of an Old English grammar test...<br />
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<u>Ingredients:</u><br />
80g unsalted butter<br />
280g caster sugar<br />
240g plain flour<br />
1 tbsp baking powder<br />
1 tsp finely grated lemon zest<br />
2 tbsp lemon juice<br />
2 large eggs<br />
240ml whole milk<br />
<b>For the filling and frosting:</b><br />
200g caster sugar<br />
4 egg whites<br />
100g lemon curd<br />
<br />
<u>Method:</u><br />
Preheat the oven to 190 degrees Celsius (170 for fan ovens) and line a muffin tin with cases.<br />
<br />
Using an electric whisk, beat together the butter, caster sugar, flour and baking powder until it forms fine breadcrumbs. Beat in the lemon zest.<br />
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Whisk together the eggs and milk in a jug and gradually beat into the dry mixture. Add the lemon juice and beat well, until all the ingredients are well incorporated.<br />
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Spoon the batter into the paper cases, until each is about two third full. Bake in the preheated oven for 18-20 minutes (mine took 21 minutes) and leave to cool completely before decorating.<br />
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When cool, use a sharp knife to take the centre out of each cupcake. Fill this hole with lemon curd, then trim the part of the cupcake you took out and replace ontop of the lemon curd. (ie so you get a secret lemony surprise in the cupcake.)<br />
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To make the frosting, put the sugar into a small saucepan with a sugar thermometer and cover with approx 150ml cold water. Bring to the boil. Meanwhile, beat the egg whites in a freestanding electric whisk until just foamy.<br />
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Allow the sugar to boil for 10-15 minutes until it has reached soft ball stage (235-245 degrees Fahrenheit) then, with the mixer still running, pour the hot sugar syrup slowly into the egg whites being extremely careful not to let it touch the beaters, as this will cause it to flick everywhere (which <b>will</b> be painful.) When all the sugar has been added, turn the electric whisk up to high and continue whisking until the bottom of the bowl is lukewarm. The meringue should have quadrupled in side and be very shiny.<br />
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Top each cupcake with a generous amount of meringue, and then use a cook's blowtorch to brown it. If you do not have a blowtorch, pop them under the grill and keep a close eye on them.Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-72485099868517237662013-09-01T12:21:00.003-07:002013-09-03T03:27:35.476-07:00Summery Plum Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn8NhyphenhyphenPG0-B46_zKUKzobkNppx0aui_i7A0LyPulmSMvUc1mAsjsVncnE0nOw9bLJtBdIbSXuRIZEPTF2Cq7_HIVcH41GBZbjFu_hZpCXpyQW0dQZI5dUhGMEXjrUPEIlOJD_nmgRUEdZ/s640/blogger-image-1766543829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn8NhyphenhyphenPG0-B46_zKUKzobkNppx0aui_i7A0LyPulmSMvUc1mAsjsVncnE0nOw9bLJtBdIbSXuRIZEPTF2Cq7_HIVcH41GBZbjFu_hZpCXpyQW0dQZI5dUhGMEXjrUPEIlOJD_nmgRUEdZ/s400/blogger-image-1766543829.jpg" width="400" /></a></div>
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It's been a while since my last post due to an exceptionally busy summer; I've recently returned from one of the best weekends of my life at Reading Festival. However, a few much needed weeks of recovery at home has left me with plenty of time to bake.<br />
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<div>
These cupcakes were made for my Nanny to sell at a bake sale - i'm still forbidden from baking without an excuse to save the waistlines of my family! </div>
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She needed something individual and seasonal, and these cupcakes instantly sprang to mind as perfect. The plum jam in the sponge makes it beautifully moist, and along with the sliced plum on top they make a perfect summer treat. </div>
<div>
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<div>
<u>Ingredients:</u></div>
<div>
<b>For the sponge:</b></div>
<div>
120g unsalted butter</div>
<div>
340g plain flour</div>
<div>
1/2 tsp baking powder </div>
<div>
4 large egg yolks </div>
<div>
360g soft light brown sugar </div>
<div>
180ml buttermilk </div>
<div>
270g plum jam </div>
<div>
<b>For the icing:</b></div>
<div>
500g icing sugar</div>
<div>
160g unsalted butter</div>
<div>
50ml whole milk </div>
<div>
70g plum jam </div>
<div>
fresh plum slices, to decorate </div>
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<div>
<u>Method:</u></div>
<div>
Preheat the oven to 190 degrees Celsius, and line a muffin tin with cupcake cases. </div>
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<div>
Using a handheld electric whisk or free standing electric mixture with the paddle attachment, mix together the butter, flour, and baking powder n a low speed until the ingredients are well incorporated and crumb-like in texture.</div>
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In a jug, beat together the egg yolks, brown sugar, buttermilk and 120g of the jam until all the ingredients are combined. Add half of this mixture to the dry ingredients and mix well. Continue to add the remaining mixture, then increase the speed of the electric mixer to medium and beat until smooth. </div>
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Fill each paper cupcake case up to one-third full with batter, then top with 1tsp of the remaining plum jam, followed by a similar quantity of batter. The jam will create a filling as the cakes bake. </div>
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Bake for approximately 20-25 minutes, or until the tops of the cupcakes spring back when you touch them lightly. Leave to cool slightly in the tins before removing and transferring to a wire rack to cool completely. </div>
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To make the icing, beat together the icing sugar and butter on a low speed until fully incorporated and powdery in consistency. Pour in the milk and beat well, then whisk with an electric mixer until light and fluffy. Finally, stir in the plum jam by hand, ensuring it is evenly dispersed. </div>
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Spoon the frosting onto the cupcakes once they are cold, gently smoothing and spreading with a palette knife. Decorate with slices of fresh plum. (NB - Do not try and pipe the icing - the jam makes it too soft and adding more icing sugar will make it too sweet.)</div>
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I'm "jetting off" to Cornwall next week for a much needed holiday with my family and boyfriend. Expect many "Cornish cream tea" related posts; I have a feeling this holiday may develop into a bake-a-thon with 10 hungry family members to feed! </div>
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You may also like this <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/08/summer-berry-drizzle-loaf-cake.html" target="_blank">Summer Berry Loaf Cake</a>, perfect sliced up with a cup of tea. Heck, why not just make both?</div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-22768564150702278942013-08-03T02:02:00.000-07:002013-08-03T07:42:11.123-07:00Summer Berry Drizzle Loaf Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqzf_hKTt6lxmr6NKoCVHq09er5ONvWkr7-WqnWhLvTW3lS12z0eMzsEms9LFGqXenW3v0JUCXhwEiPDQ03t2mpcv5m9qg-QMZ7XrfkIIX2odQszulC3BRKfHYKfobnYUN5XHeYULoz3p/s640/blogger-image-2074844715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqzf_hKTt6lxmr6NKoCVHq09er5ONvWkr7-WqnWhLvTW3lS12z0eMzsEms9LFGqXenW3v0JUCXhwEiPDQ03t2mpcv5m9qg-QMZ7XrfkIIX2odQszulC3BRKfHYKfobnYUN5XHeYULoz3p/s400/blogger-image-2074844715.jpg" width="400"></a></div>
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Sometimes, an irresistible baking urge will creep over me, and I am left with no choice but to bake. However, this means overcoming an annoying (all be it probably practical) rule put in place by my Mother to prevent me baking every single day; I am not allowed to bake without an excuse.<br>
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An excuse soon cropped its head up though, in the form of six hungry men doing a days work on a farm together. My Dad was more than pleased when I offered to bake a cake for him to take along, so I went for something simple and portable.</div>
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This cake definitely isn't a visual stunner, but it gets 10/10 from me for taste. Here's the recipe:</div>
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<u>Ingredients:</u></div>
<div>
175g very soft butter </div>
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175g golden caster sugar</div>
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250g self raising flour </div>
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2 large eggs </div>
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2 tsp vanilla extract </div>
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175g mixed summer fruits, stoned (I used strawberries, raspberries, blackberries, and a few cherries.) - I actually used closer to 275g and the cake turned out perfectly... </div>
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140g granulated sugar </div>
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1-2tsp lemon juice </div>
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<u>Method:</u></div>
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Heat the oven to 180 degrees Celsius (160 fan). Grease a 900g loaf tin and line the base and ends with a long strip of baking parchment.</div>
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Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale an creamy. The mixture will be very thick. </div>
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Spread one third of the mix into the tin, then scatter over some of the fruit. Carefully dot and spread over another third of the mix, and scatter with some more fruit. Dot the rest of the mix over and gently spread with the bake of a spoon. You will have some fruit left but this will be used for the topping. Bake for 1 hour.</div>
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Remove the cake from the oven. Dot all over the top with a skewer. Put remaining fruit in a bowl with the granulated sugar and the lemon juice and mash/stir. Spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.<br>
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This is such a super simple summer bake that you really have no excuse not to bake it. Although I didn't get a chance to guzzle more than half a slice before my Dad whipped it away, I bet it would be beautiful with a dollop of whipped cream or creme fraiche.<br>
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com3tag:blogger.com,1999:blog-5855512458801161960.post-31723411807965646752013-07-30T09:01:00.000-07:002013-08-03T07:02:21.515-07:00Orange & White Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOb9pIBme_1Dl2qotR56SFLV92gf4VBZ1iqwmpW1NHJTObKPyi1MIYKqLNth1o7qfdzUe-_aeMZc6ZhP3YXmvi2xjcWsr1JNTOUd7sJmvV7z9GO3eiJq1QbvIO_qkY6CStUTNdRCOFi69k/s640/blogger-image--1948195864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOb9pIBme_1Dl2qotR56SFLV92gf4VBZ1iqwmpW1NHJTObKPyi1MIYKqLNth1o7qfdzUe-_aeMZc6ZhP3YXmvi2xjcWsr1JNTOUd7sJmvV7z9GO3eiJq1QbvIO_qkY6CStUTNdRCOFi69k/s400/blogger-image--1948195864.jpg" style="cursor: move;" width="400" /></a></div>
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My Granny is one of the most lovely ladies I know. She has a heart of gold and I think each of my four sisters would agree with me when I say she's the best Granny we could ask for; she never forgets a birthday, sends me the loveliest cards before every single one of my collections at university, and I frequently open my inbox to find a chatty email from her. (Yeah, she's completely down with the text and internet thing too - 21st century Granny!)<br />
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I also know that she is one of my most dedicated followers (Hi Granny!), and for that if nothing else she deserves a marvelous birthday cake! I fancied baking a cake a little lighter than my previous two monsters (<a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/06/pistachio-lime-cake.html" target="_blank">Lime & Pistachio</a> and <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/07/chocolate-honeycomb-truffle-cake.html" target="_blank">Chocolate Honeycomb</a>). This cake seemed perfect: light and refreshing, just what we needed after a delicious lunch at a local French-style cafe.<br />
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This recipe, with some minor alterations, is from The Clandestine Cake Club Book. I used my neighbour's chickens freshly laid eggs for extra freshness. There's nothing like baking with eggs quite that local!<br />
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<u>Ingredients:</u><br />
225g butter, softened<br />
225g caster sugar<br />
4 large eggs, beaten<br />
225g self raising flour<br />
zest of 1 large orange<br />
1/2 tsp baking powder<br />
1 tbsp milk<br />
icing sugar, to dust<br />
orange slice, to decorate<br />
(I also added a teeny weeny bit of orange juice, and a drip-drop of vanilla essence)<br />
<b>For the orange syrup:</b><br />
grated zest and juice of 1 large orange<br />
1 tsp orange blossom water or 2 tsp Cointreau<br />
1 tsp caster sugar<br />
<b>For the white chocolate icing:</b><br />
150g white chocolate<br />
grated zest of 2 large oranges, plus 4 tbsp juice<br />
200g butter, softened<br />
75g icing sugar<br />
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<u>Method:</u><br />
Preheat the oven to 190 degrees Celsius (fan 170). Grease and line two 20cm round sandwich tins.<br />
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Beat the butter and sugar until light and fluffy, then add the eggs gradually, beating well after each addition, and adding a tablespoon of flour with the final addition to help prevent curdling. Mix in the orange zest, then fold in the remaining flour and the baking powder until thoroughly combined. If the mixture looks a little stiff then add a little milk. (I didn't need to as I added some orange juice.)<br />
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Divide the mixture between the tins and bake for 20-25 minutes (mine took 25 mins but it completely depends on your oven.) Leave in the tins to cool slightly.<br />
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Meanwhile, make the syrup. Put the orange zest, juice, orange blossom water, and sugar into a pan over a low heat and stir until the sugar has completely dissolved, then bring to a simmer. Remove from the heat and leave to cool a little. Turn the cakes out of the tins onto a wire rack, then spoon the syrup over the two sponges. Do not over soak them - you may not need all the syrup. Leave the cakes to cool completely.<br />
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To make the chocolate filling, place the chocolate in a heat proof bowl. Put the orange zest and juice in a small saucepan and bring to the simmer. Simmer for a couple of minutes, then pour over the chocolate. Stir until thoroughly combined and the chocolate has completely melted. If it does not fully melt, set the bowl of chocolate mix over a pan of simmering water and stir gently. Set aside to cool <b><i>COMPLETELY. </i></b><br />
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In a separate bowl, beat the sugar and icing sugar until light and fluffy. Gradually add the <b><i>COLD</i> </b>chocolate, beating all the time, until thoroughly combined. (<b>BE WARNED: IF THE CHOCOLATE MIXTURE IS STILL WARM IT WILL MELT THE BUTTER AND THE MIXTURE WILL SPLIT!!)</b><br />
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Sandwich together the cooled cakes with the filling, then dust the top with icing sugar and decorate with a slice of orange.<br />
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Here's a picture of Granny herself cutting a slice of cake. The sponge was beautifully soft and fluffy, a darn good bake even if I do say so myself! It was just the right way to end a very happy day.<br />
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If you like the look of this but fancy something a little more exotic, then try this <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/05/passionfruit-cake_9.html" target="_blank">Passionfruit Cake</a> for an equally refreshing summer treat. </div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-46073549724721632252013-07-27T13:21:00.002-07:002013-07-27T17:14:18.355-07:00Macaroons<div class="separator" style="clear: both;">
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CAN SOMEONE PLEASE TELL ME HOW TO GET RID OF THIS GINORMOUS GAP?! Will pay in baked goods.</div>
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My parents have abandoned me this weekend to visit some family friends, leaving me with only three dogs and a baking cupboard full of supplies. I suppose being home alone means i'm supposed to secretly throw some sort of crazy party. However, i'd simply rather just bake. So bake I did.</div>
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I've been attempting to master macaroons for a fair time now, however no attempts thus far have been bloggable. So when I spotted a recipe in this month's edition of Woman & Home's <i>Feel Good Food</i>, it just had to be the one I dedicated my home alone time to.</div>
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The recipe makes about 30 macaroons, half with a salted caramel filling and half with a pistachio buttercream. </div>
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<u>Ingredients:</u></div>
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3 large egg whites</div>
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65g granulated sugar </div>
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2 drops vanilla extract</div>
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150g icing sugar, sifted (MUST be sifted)</div>
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85g ground almonds </div>
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<b>For the salted caramel filling:</b></div>
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225g dulce de leche or Carnation Caramel</div>
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1/2 tsp sea salt</div>
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<b>For the pistachio buttercream:</b></div>
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50g unsalted butter</div>
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85g icing sugar</div>
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50g ground pistachios</div>
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2 drops green food colouring (optional)</div>
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2tbsp milk</div>
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Whisk the egg whites with an electric whisk until stiff. Add the granulated sugar in two batches, whisking between each addition. Add the vanilla, whisk until stiff. </div>
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Add the icing sugar to the almonds and sift half into the egg whites. Fold in with a spatula, then sift in the rest of the mixture and fold in, until the mixture is glossy and drops off the spatula when lifted. </div>
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Transfer to a piping bag and pipe 3cm diameter circles leaving gaps between them. (It helps to draw out the circles on the baking parchment first.) Rap the bottom of the trays sharply on the kitchen surface, then rest somewhere to dry for one hour. Do NOT put them in the fridge. </div>
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For the fillings, combine the dulce de leche/Carnation Caramel with the salt, then transfer to a piping bag and rest in the fridge. Beat together the pistachio buttercream ingredients and then add the food colouring. (When I first added my colouring I regretted it as it immediately became bright green, but it actually looks great when sandwiched between the macaroon shells!) </div>
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Heat the oven to 190 degrees Celsius (170 fan). When the macaroons have hardened and their shells are no longer sticky to the touch, place in the middle of the oven on top of a second tray to protect their bottoms from burning. Cook the macaroons for 10 to 12 minutes. They should have risen and be glossy on top, with a bubbled rim on the bottom known as the "foot." Remove from the oven and allow to cool completely before removing from the baking parchment. </div>
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Fill half the macaroons with caramel and half with the buttercream. They're best served on the day they are made, but will keep for 3 days in an airtight container. </div>
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If you've never made macaroons before I urge you to try this recipe. It was really super simple. Next time I think i'll make the caramel myself and beat it into a buttercream; I don't like the taste of Carnation Caramel very much! </div>
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Happy baking! :) </div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com5tag:blogger.com,1999:blog-5855512458801161960.post-51104689371920557732013-07-21T03:47:00.004-07:002013-08-03T07:03:48.857-07:00Salted Caramel Truffles<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU2yNpcFqFhucvSLtX_-9aMSDA-LISJeJs0Cm3FNh0-d9QtIFZj7yqNpJT0LK8nTSssd3qWLL_Ivcq3FkCoCiVXQtsGd2mD2GJ_g5cluhvVcV5tYiiz9PENudhfjqu_4GlWjFOG4yhldd/s640/blogger-image-996189927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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(Please excuse the ginormous gap at the opening of this post, I am on the verge of having a blogspot induced nervous breakdown where formatting is concerned.)</div>
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Courtesy of <a href="http://theboywhobakes.co.uk/" target="_blank">Edd Kimber's</a> beautiful book "Say It With Cake", these truffles only served as fuel to my current salted caramel addiction. They were requested by my sister especially to top her Chocolate Truffle and Honeycomb Cake, the recipe for which will be up soon! </div>
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They come with a warning though; it is hopelessly difficult to bake anything with salted caramel in it without devouring all the caramel before actually using it... and consuming one's body weight in salted caramel can't be healthy. </div>
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Here's the recipe:</div>
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<u>Ingredients:</u></div>
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300g dark chocolate </div>
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300g caster sugar </div>
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300ml double cream</div>
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1/2 tsp vanilla extract</div>
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20g light brown sugar </div>
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20g unsalted butter </div>
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1/2 tsp flaked sea salt </div>
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cocoa powder, for dusting </div>
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<u>Method:</u></div>
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Put the chocolate in a medium heatproof bowl and set aside. Put the caster sugar in a medium pan over medium heat and leave until the sugar begins to dissolve and caramelize around the edges. Using a silicon spatula, drag the dissolved sugar towards the middle to help it dissolve evenly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU2yNpcFqFhucvSLtX_-9aMSDA-LISJeJs0Cm3FNh0-d9QtIFZj7yqNpJT0LK8nTSssd3qWLL_Ivcq3FkCoCiVXQtsGd2mD2GJ_g5cluhvVcV5tYiiz9PENudhfjqu_4GlWjFOG4yhldd/s1600/blogger-image-996189927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKU2yNpcFqFhucvSLtX_-9aMSDA-LISJeJs0Cm3FNh0-d9QtIFZj7yqNpJT0LK8nTSssd3qWLL_Ivcq3FkCoCiVXQtsGd2mD2GJ_g5cluhvVcV5tYiiz9PENudhfjqu_4GlWjFOG4yhldd/s400/blogger-image-996189927.jpg" width="300" /></a></div>
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Once the sugar is fully dissolved and has turned a dark golden brown colour, pour in half the cream, and all the vanilla and light brown sugar, it will bubble up furiously, so be careful and go sl</div>
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owly. Once the bubbling has subsided, add the remaining cream. If the caramel is lumpy, put over a low heat and allow to melt. Once you have a smooth caramel, add the butter and sea salt, and stir gently to combine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iK33NYLro9POcLncxavn3xNoLywk1evWXvATLDMQunPN0OXzwzv40hQ3bR3PjXiYVdoKsBl7ppRQBg0Xort8-tsq9xd41AfWt_W5E4aykujlRdhBRRHDtovLtoIAqyILWZYZDWB4ObRE/s1600/blogger-image-79398416.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5iK33NYLro9POcLncxavn3xNoLywk1evWXvATLDMQunPN0OXzwzv40hQ3bR3PjXiYVdoKsBl7ppRQBg0Xort8-tsq9xd41AfWt_W5E4aykujlRdhBRRHDtovLtoIAqyILWZYZDWB4ObRE/s400/blogger-image-79398416.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsa3zox4byQlsc1B76IiHWd9D4w-hqGoFenXWBc6frGEdsdIesPH3NweA_YSj2Ekh4sM24mTvmKy41tCAFrkXsRDMowUQ8g5ONVkbnwzdgOlCDF1F6-6fYJIJWD3GIXo_cFSD6yPEnmcR/s1600/blogger-image-1237206657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJsa3zox4byQlsc1B76IiHWd9D4w-hqGoFenXWBc6frGEdsdIesPH3NweA_YSj2Ekh4sM24mTvmKy41tCAFrkXsRDMowUQ8g5ONVkbnwzdgOlCDF1F6-6fYJIJWD3GIXo_cFSD6yPEnmcR/s400/blogger-image-1237206657.jpg" width="300" /></a></div>
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Pour the hot caramel over the chocolate and stir gently to combine. Chill until firm enough to roll into balls. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGJSPYIojn2n_M69G87NOIPz60YKdHq5iKmyzplq0Pa5yncWLwuqy3axUWKBEHurHYwtCM8VbFfp0uv3Z8V0Cp2t7CFBlJx8O7xI-nHaUWlilWBfn0K3paoNjF_DjTS4l7ZHXgbF3wvVK/s640/blogger-image-1175397661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGJSPYIojn2n_M69G87NOIPz60YKdHq5iKmyzplq0Pa5yncWLwuqy3axUWKBEHurHYwtCM8VbFfp0uv3Z8V0Cp2t7CFBlJx8O7xI-nHaUWlilWBfn0K3paoNjF_DjTS4l7ZHXgbF3wvVK/s400/blogger-image-1175397661.jpg" width="300" /></a></div>
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To make the truffles, have a small bowl of cocoa powder ready and a baking tray lined with baking parchment. Take large teaspoons of the ganache mixture and roll into balls, then roll in the cocoa powder and set on the baking tray. Chill the truffles until needed. </div>
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Maybe it has something to do with my distinct lack of hand-eye coordination, but when making these I discovered I am completely useless at rolling things into ball shapes. Hence, these were more of squashed spheres. But that just adds to the authenticity really, doesn't it? I hope Edd would agree. </div>
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These would make a perfect gift, just like my <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/fresh-blueberry-marshmallows.html" target="_blank">Fresh Blueberry Marshmallows!</a></div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-48893509491859750272013-06-30T10:33:00.003-07:002013-08-03T07:04:52.604-07:00Pistachio & Lime Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjQ52tmIbCTTbl-YUDcIv9iVUzNJy4NC6luT0ZgcdC5pTnl2UNgs__e65eqlgRazwyreF04kbXSplQAGlVk3hkE_fi4upo-R8qBviDOyh9jZeiLvgz8Wjf3QOTMIKNR-xQNPW8cHZegpo/s640/blogger-image-2086238833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjQ52tmIbCTTbl-YUDcIv9iVUzNJy4NC6luT0ZgcdC5pTnl2UNgs__e65eqlgRazwyreF04kbXSplQAGlVk3hkE_fi4upo-R8qBviDOyh9jZeiLvgz8Wjf3QOTMIKNR-xQNPW8cHZegpo/s400/blogger-image-2086238833.jpg" width="300" /></a></div>
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This cake forms the impressive front page of my new favorite book: "The Clandestine Cake Club Book". Needless to say, it looks wonderfully impressive, and I couldn't not attempt to replicate it.<br />
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When I rang my Nan up to ask if she needed a birthday cake for her big day on Sunday 30th, she jumped at the oppurtunity. Just another excuse for a Matthews family get together really! Drinking tea and eating cake is what we do best.<br />
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I am an absolute pistachio fiend, another reason why this recipe leaptoff the page at me. One of my main memories of summer holidays with my family in France is bags full of the things, spending hours and hours cracking their shells off and munching away with my Dad. The pistachios added a lovely crunchy texture in between mouthfuls of soft sponge and creamy lime frosting.<br />
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<u>Ingredients:</u><br />
<b>For the sponge:</b><br />
300g butter<br />
300g caster sugar<br />
5 eggs<br />
300g self raising flour<br />
1 tsp baking powder<br />
grated zest of 3 limes, plus the juice of 2<br />
50g pistachio nuts, finely chopped<br />
<b>Lime syrup:</b><br />
juice of 2 limes<br />
2tbsp caster sugar <br />
*NB - This is the amount given by the recipe. If I were to make this cake again, I'd make double the amount of syrup, as it was just so zesty and scrummy*<br />
<b>Lime curd:</b><br />
60g butter<br />
2 eggs<br />
170g caster sugar<br />
grated zest and juice of 3 limes<br />
<b>Frosting and decoration:</b><br />
250g butter<br />
200g full fat cream cheese<br />
grated zest of 1 lime<br />
250g icing sugar<br />
75g good quality dark chocolate<br />
125g pistachio nuts<br />
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<u>Method:</u><br />
Preheat the oven to 190 degrees Celsius (170 fan) and line three 20cm round sandwich tins.<br />
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Beat the butter and sugar until light and fluffy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaAbbLnhgc0Ro2tgngpb4MaH5bsNclg27M0d1bv38dXgT7YQqePZ1UAU0jre-AsRtknT-SjA8oHx8zC38vbKSPN9mQROLZPrlcMBha03e4irAuXN2YQYuozdrHR77262_G-RARS625qSu/s640/blogger-image-53731783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIaAbbLnhgc0Ro2tgngpb4MaH5bsNclg27M0d1bv38dXgT7YQqePZ1UAU0jre-AsRtknT-SjA8oHx8zC38vbKSPN9mQROLZPrlcMBha03e4irAuXN2YQYuozdrHR77262_G-RARS625qSu/s400/blogger-image-53731783.jpg" width="400" /></a></div>
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Add the eggs one a a time, beating well after each addition. Fold in the flour and the baking powder until thoroughly combined. Add the lime zest and juice and the finely chopped pistachios and mix until well combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzMHLAkhxTNhnAijfMg9i-q3kAGYLgz5M2F06QxEDgqT17uUTWRGfoIH8hpyiLH95qZ-J1txc-xWl-6YNaGUYDoqni4f-RZ6KqXRe-VZp_um-_moB7zO2Z5Hv59KKCh8HgginhNTiL78T/s640/blogger-image-1257442026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnzMHLAkhxTNhnAijfMg9i-q3kAGYLgz5M2F06QxEDgqT17uUTWRGfoIH8hpyiLH95qZ-J1txc-xWl-6YNaGUYDoqni4f-RZ6KqXRe-VZp_um-_moB7zO2Z5Hv59KKCh8HgginhNTiL78T/s400/blogger-image-1257442026.jpg" width="400" /></a></div>
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Divide the mixture between the tins, spreading evenly. Bake for 25-30 minutes. Leave in the tins to cool slightly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQqFwYm6qyQFNWUbT7wHQ0NDxBrcNiJDSoq36mRmZAh0oEX3iRZr-KQ33zql372qoIHiLckIgZj-4UGVy6icH2bKleVK3wvyoKyLPWHBlRPWZ2AJDbqGXr5sj_oa0isFRnqrLe-p4IXAn/s640/blogger-image--1873306423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLQqFwYm6qyQFNWUbT7wHQ0NDxBrcNiJDSoq36mRmZAh0oEX3iRZr-KQ33zql372qoIHiLckIgZj-4UGVy6icH2bKleVK3wvyoKyLPWHBlRPWZ2AJDbqGXr5sj_oa0isFRnqrLe-p4IXAn/s400/blogger-image--1873306423.jpg" width="400" /></a></div>
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Meanwhile, make the syrup. Put the lime juice and sugar into a pan over a low heat and stir until the sugar has completely dissolved, then turn up the heat until the mixture simmers. Remove from the heat and leave to cool.<br />
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While the sponges are still warm turn them out of their tins onto a wire rack. Spoon the lime syrup over the top of each. Leave the cakes to cool completely.<br />
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Put all the ingredients for the lime curd into a small, heavy based pan. Heat gently, stirring constantly with a wooden spoon - don't let the mixture boil or the eggs will scramble. When it has thickened enough to coat the back of a spoon, strain through a sieve into a bowl. Cover and leave to cool.<br />
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To make the frosting, beat the butter until smooth. Add the cream cheese and mix until combined. Add the lime zest, then beat in the icing sugar.<br />
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For the decoration, melt the chocolate in a bowl set over a pan of gently simmering water. Pour the melted chocolate onto a sheet of baking parchment and spread it out with a palette knife so it is about 3mm thick. Scatter over some chopped pistachios and leave to cool and set.<br />
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To assemble the cake, place one of the cooled sponges on a plate, spread with a third of the frosting, then cover with a generous layer of he lime curd. Add a sprinkling of pistachio nuts. Repeat with the next layer, and then place the final cake on top and cover with the remaining frosting. Feed the remaining curd to a willing recipient, ie your Mum.<br />
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Break the pistachio coated dark chocolate into rough shards and scatter these over the top of the cake.<br />
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Here's my beautiful Nanny slicing into her birthday cake in her back garden. Needless to say, it went down very well; my Auntie Chris devoured two slices and i'm pretty sure Nan snaffled the rest of the cake away too eat herself this evening. </div>
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com5tag:blogger.com,1999:blog-5855512458801161960.post-85833946041064557582013-06-29T12:48:00.005-07:002013-08-03T07:05:10.149-07:00The Mother of All Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNiZRBL6TZn-gtC-oUUx5N1hTVFI475IIJ9gusTJO363Jkw-7hGMKvpUQKj6nhztVaB2Dv6UxUR5i45s8BybWcq8SKPoN7-hOx4o3eJG2np3V4O7kpNuSwCb1GQJCbqYW-tvzBx4KvRvb/s640/blogger-image-1383446107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNiZRBL6TZn-gtC-oUUx5N1hTVFI475IIJ9gusTJO363Jkw-7hGMKvpUQKj6nhztVaB2Dv6UxUR5i45s8BybWcq8SKPoN7-hOx4o3eJG2np3V4O7kpNuSwCb1GQJCbqYW-tvzBx4KvRvb/s400/blogger-image-1383446107.jpg" width="400" /></a></div>
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Initially named "Sweet n Salty Chocolate Cake", I've wanted to bake this for a very very long time, and my (Honorary) Grandpa Ian's birthday provided the perfect opportunity. The story behind the "honorary" epithet is long. Basically, despite not being a blood relation, Ian has for some time now been an essential member of our family. He holds an important part in all of our hearts, hence why we wanted to make his 80th birthday extra special for him. Until recently, I hadn't seen him for over a year, but this Saturday we all went down to London to celebrate with him. We all turned up at his favorite restaurant to surprise him with lunch, a day out, and of course - a rather magnificent cake.<br />
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At Christmas time, we always used to joke about how Ian could manage one of every pudding: and there were usually five or six options! He has an insatiable sweet tooth, something that I never cease to try and satisfy. Hopefully, this cake will do the trick! The sheer volume of sugar and glorious fatty goodness is just too decadent for anyone to pass up, especially Ian. This is why I've renamed it "The Mother of All Cakes!" I've never made anything quite this glorious before.<br />
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Whilst making the cake, be extra careful not to burn the caramel. It is important to put the cream on the heat at the same time as the sugar/syrup mixture, as it takes longer than you think to come to the boil. The first time I tried to make the caramel, I put the cream on the heat too late and ended up burning the sugar/syrup mixture waiting for the cream to boil! Trust me, burnt caramel does NOT taste good, as my Mother (aka resident bowl-licker) will testify! This resulted in an emergency trip to our local shop (who were blessed with the sight of me in my pajamas, no bra and a very chocolatey apron) to get extra cream. <br />
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Here's the recipe, ever so slightly amended from the Hummingbird Bakery book:<br />
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<u>Ingredients:</u><br />
<b>For the sponge:</b><br />
300g unsalted butter<br />
300g caster sugar<br />
140g soft light brown sugar<br />
100g cocoa powder<br />
160ml buttermilk<br />
1tsp vanilla essence<br />
330g plain flour<br />
2tsp baking powder<br />
1tsp bicarbonate of soda<br />
1/2 tsp salt<br />
<b>For the salty caramel:</b><br />
200g caster sugar<br />
2 tbsp golden syrup<br />
120ml double cream<br />
60ml soured cream<br />
1tsp fine sea salt<br />
<b>For the frosting:</b><br />
200g caster sugar<br />
2 tbsp golden syrup<br />
360ml double cream<br />
450g dark chocolate<br />
450g unsalted butter (NB - I used slightly less than this, probably about 420g, but judge for yourself.)<br />
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<u>Method:</u><br />
First make the salty caramel. In a small saucepan, bring the sugar and golden syrup to the boil with 60ml of water. Allow the mixture to boil for about 10 minutes, during which time it should become quite syrupy and a rich caramel colour.<br />
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Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. When the sugar syrup is ready, remove it from the heat and carefully add the hot cream. It will bubble up as you pour in the cream, but smooth out again quickly to become a creamy golden colour. Pour the caramel into a small bowl and set aside to cool while you make the frosting.<br />
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For the frosting: In a small, clean saucepan bring the caster sugar and golden syrup to the boil with 60ml of water, again letting this boil for approximately 10 minutes. In a separate pan, bring the double cream to the boil. Carefully pour the hot cream onto the boiled caramel. Set this caramel aside to cool slightly.<br />
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Once it has cooled, add the chopped chocolate, stirring constantly while the chocolate melts. Using a hand held electric whisk, mix the frosting for about 10 minutes, or until the bottom of the bowl feels cool. Add the butter to the chocolate-caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool while you make the sponge. (you might not want to add all the butter)</div>
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<i>EXTRAVAGANTLY SPOON THE FROSTING IN GLORIOUS MOUTHFULS INTO YOUR EAGERLY AWAITING JAWS AND LAUGH GLEEFULLY WITH CHOCOLATEY ECSTASY</i>-... oh wait, no, don't do this. Well, at least try not to.<br />
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Preheat the oven to 170 degrees Celsius and line the bases of the sandwich tins with parchment.<br />
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Cream together the butter and both types of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.<br />
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In a jug, stir together the cocoa powder, buttermilk and vanilla essence with 60ml of water to form a thick paste.<br />
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Sift together the remaining sponge ingredients, and then add them in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly.<br />
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Divide the butter between the three prepared cake tins and bake for approximately 25 minutes or until the top of the sponge feels springy. (NB - Mine took slightly longer than this, 28 minutes in the end.) Remove from the oven and allow the sponges to cool slightly in their tins before turning out onto a wire rack to cool completely.<br />
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Once the sponges are cool, place one on a plate and top with approximately two tablespoons of the salty caramel, smoothing it over the sponge with a palette knife. Top the caramel layer with 3-4 tablespoons of the frosting and smooth it out as before.<br />
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Continue this process, sandwiching together the two other sponges with the remaining salty caramel and a layer of frosting. When all three sponges are sandwiched together, cover the top and sides of the cake with the remaining frosting. Decorate as you please.<br />
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This cake certainly took a little longer in the kitchen, but that time was certainly well worth the impressive end result. Cutting into the cake to find oozing caramel swirled with creamy dark chocolate frosting was a mouth-watering experience, and I have no doubt Ian will have taken this cake home and demolished it in no time! </div>
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Here's a snap of the lovely Ian himself cutting into the cake. It was a really lovely day and wonderful to see someone we all value so much, and I was chuffed to bits to be able to give something to him that I knew he would enjoy. It just goes to show, however cliche it may be, that the best thing about baking truly is the sharing.</div>
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-62457429698099494902013-06-25T07:03:00.000-07:002013-08-03T07:09:03.947-07:00Chocolate Honeycomb Truffle Cake<div class="separator" style="clear: both; text-align: center;">
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First of all, an apology to any regular readers (if I possess any of those!) about my shameful lack of blogging recently. A very busy schedule, including a music festival and my boyfriend visiting, and a couple of disasters in the kitchen (which I blame entirely on the hot weather) are to blame for the lack of bloggable content.<br />
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But I am finally back in the kitchen with my eldest sister, Anna's, birthday looming. Birthdays in my family are always exciting occasions, but even more so when said sister has a very cute baby!<br />
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Anna's sweet tooth is even more difficult to satisfy than mine, and she requested the most chocolatey decadent cake imaginable.<br />
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<u>Ingredients:</u><br />
<b>For the cake:</b><br />
450g self raising flour<br />
6tbsp cocoa powder<br />
450g butter<br />
450g caster sugar<br />
8 eggs<br />
<b>For the truffles:</b><br />
100g good quality dark chocolate<br />
100ml double cream<br />
2-3 tsp of your favorite liqueur (optional)<br />
cocoa powder (to dust)<br />
<b>For the honeycomb:</b><br />
80g butter<br />
160g caster sugar<br />
80g golden syrup<br />
2tsp bicarbonate of soda<br />
<b>For the frosting:</b><br />
250ml double cream<br />
300g good quality dark chocolate<br />
20g butter<br />
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*NB - I actually didn't follow the stated truffle recipe but used Edd Kimber's <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/07/salted-caramel-truffles.html" target="_blank">Salted Caramel Truffles</a>, as my sister requested. Jeez, she doesn't want much!*<br />
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<u>Method:</u><br />
Preheat the oven to 180 degrees Celsius (fan 160). Grease and line two 20cm round springform cake tins.<br />
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Start by making the mixture for the truffles. Place the chopped dark chocolate in a bowl. Heat the cream in a small saucepan until it is almost at boiling point, then remove from the heat and pour over the chocolate. Stir gently until the chocolate has melted, then stir in your chosen liqueur. Pour the mixture into a small, shallow dish, and leave to cool before placing in the fridge to firm up.<br />
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Next, make the honeycomb. Line a baking tray with non stick baking paper. Place all the ingredients except the bicarbonate of soda in a pan over a low heat to melt , then very slowly bring to the boil. Boil gently until the mixture turns a deep golden brown honeycomb colour. Do NOT stir the mixture; if it starts to colour more on one side then just give it a gentle swirl.<br />
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Once a golden colour has been achieved (should take about 5 minutes), remove from the heat and add the bicarbonate of soda. Stir in gently, it will cause the mixture to expand. Pour into the lined tray and leave to cool and set. Break into chunks and store in an airtight container until needed.<br />
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To make the sponges, place the measured flour in a bowl, then remove six tablespoons and return them to the bag. Replace with the cocoa powder. Add the remaining cake ingredients to the bowl and whisk thoroughly. Divide the mixture between the tins, spreading it evenly, Bake for about 1 hour or until a skewer inserted into the centre of each cake comes out clean. Turn out onto a wire rack to cool completely. (useless blogger, aka me, forgot to take photos..)<br />
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To make the frosting, bring the cream just to boiling point then remove from the heat and set aside. Melt the chocolate in a bowl set over a pan of gently simmering water. Remove from the heat then stir into the warm cream, then add the butter.<br />
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To assemble the cake, make sure the sponges are level when they are ontop of eachother. Grind half of the honeycomb in a food processor (or beat it up in a sandwich bag with a rolling pin). Place 5 tablespoons of the ganache mixture in a bowl and stir in the ground up honeycomb to give a fairly thick mixture - this will be the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi645gNmY0WmNvhEo-o_vuH5zvg2U7TtqbbmRV4PyEA2KCujwkxhrcHTomU1Gn-3H9j4KsOtqkfoCRkUMKO5KtroJMs2X6nhE3jY2v6mRBpJGR68iUu4PFK0WGt_KnHkNCf_NnF1qEWZAIP/s640/blogger-image--714249361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi645gNmY0WmNvhEo-o_vuH5zvg2U7TtqbbmRV4PyEA2KCujwkxhrcHTomU1Gn-3H9j4KsOtqkfoCRkUMKO5KtroJMs2X6nhE3jY2v6mRBpJGR68iUu4PFK0WGt_KnHkNCf_NnF1qEWZAIP/s400/blogger-image--714249361.jpg" width="300" /></a></div>
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Sandwich the sponges together with the honeycomb chocolate filling, then use the remaining ganache to cover the top and sides of the cake.<br />
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Finally, finish the truffles. Dust your hands with some cocoa powder, hen take teaspoon sized amounts of the truffle mixture and roll into small balls, until all the mixture has been used. Dust the balls with cocoa powder. Decorate the cake with the truffles and honeycomb.<br />
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Please admire my new slate board (which I definitely shouldn't be so excited about). I purchased it at Gloucester Quays Food Festival this weekend, which I shall tell you all about soon! Here's a photo of Anna slicing into this glorious creation; I assure you that very little now remains!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4MLxF-hH10xhFBeb4c8mi8zi9tm4U5EunmC9IUXiOTNY_7SIdQiD0PI4ITRgwrgPMp0gSGIzUKa6m9bD__dnscDOHLi7o_RFNmhq55lBVIN4t-InawoVXIl-2bAT-CjIgSR4EOaD7P5i/s640/blogger-image--2109607710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4MLxF-hH10xhFBeb4c8mi8zi9tm4U5EunmC9IUXiOTNY_7SIdQiD0PI4ITRgwrgPMp0gSGIzUKa6m9bD__dnscDOHLi7o_RFNmhq55lBVIN4t-InawoVXIl-2bAT-CjIgSR4EOaD7P5i/s400/blogger-image--2109607710.jpg" width="400" /></a></div>
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If I were to make this cake again (which I probably will!), I think i'd substitute some of the dark chocolate in the ganache with milk chocolate to make it a little less rich. And I would definitely invest in some crunchies (one for the cake, two for me...) to crumble over top! </div>
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If you like the look of this then you'll definitely like this <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/06/the-mother-of-all-cakes.html" target="_blank">Salted Caramel Chocolate Cake </a>and these gooey <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/salted-caramel-brownies.html" target="_blank">Salted Caramel Brownies.</a></div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-89652890842307248442013-06-22T03:23:00.000-07:002013-08-03T07:05:44.673-07:00Layered Chocolate Vanilla Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXql6rrtWF1b9vXE-58ib_KbAhH2i8laBBDEClDVxt48FKWfJHDNTv0xcIDtaA398-HSKwqG0rkgg4meUegIYObPjvduzj5SU0CF2W4LVy7X9o-lZruZBhRI-xHUc9quTe-4Q7nt1wV0l/s640/blogger-image--1963521358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXql6rrtWF1b9vXE-58ib_KbAhH2i8laBBDEClDVxt48FKWfJHDNTv0xcIDtaA398-HSKwqG0rkgg4meUegIYObPjvduzj5SU0CF2W4LVy7X9o-lZruZBhRI-xHUc9quTe-4Q7nt1wV0l/s400/blogger-image--1963521358.jpg" width="400" /></a></div>
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Exams are over and summer is here at long last. I'm back at home after a few well needed days of rest and recuperation. Needless to say, exams at Oxford are like being put through a high speed blender on a roller coaster: not fun.<br />
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However, i'm back in the kitchen after a fair few days of slobbing around the house in my pajamas, and ready to return to Oxford on Wednesday for some much needed celebrations with my friends. And of course, I cannot return to many stressed historians without some cake to get them through long hours of revision.<br />
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I decided something simple, but undoubtedly yummy, was needed, and Hummingbird (once again) provided the perfect recipe: chocolate and vanilla cupcakes. A yummy infusion of milky chocolate and vanilla sponge, topped with decadent swirled chocolate frosting. Who could say no?<br />
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<u>Ingredients:</u><br />
<b>For the cake:</b><br />
80g unsalted butter<br />
280g caster sugar<br />
240g plain flour<br />
1 tbsp baking powder<br />
20g cocoa powder<br />
2 large eggs<br />
240ml whole milk<br />
1/2 tsp vanilla essence<br />
<b>For the chocolate frosting:</b><br />
200g icing sugar<br />
50g cocoa powder<br />
80g unsalted butter<br />
25ml whole milk<br />
<b>For the vanilla frosting:</b><br />
250g icing sugar<br />
80g unsalted butter<br />
25ml whole milk<br />
1/2 tsp vanilla essence<br />
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<u>Method:</u><br />
Preheat the oven to 190 degrees Celcius, and line a cupcake tin with cases.<br />
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First make the flavoured sponges. Using a handheld electric mixer, beat together half each of the butter, sugar, flour and baking powder, along with all the cocoa powder, until it resembles breadcrumbs.<br />
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Whisk the egg with the milk by hand in a jug, then pour half of this into a second mug and set aside for the vanilla sponges. (As usual, i've been a useless blogger and forgotten to take photos during the baking process!)<br />
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Take the first jug of egg/milk mixture, pour three quarters if it into the dry chocolate sponge mixture and mix on a low speed. Add the remaining quarter of the egg mixture from the first jug and continue to mix on a low speed until all the ingredients are well incorporated.<br />
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For the vanilla sponge, beat together the remaining butter, sugar, flour and baking powder until it resembles fine bread crumbs. Add three quarters of the milk/egg mixture and beat well. Add the remaining egg/milk mixture and beat on a medium speed until well incorporated.<br />
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Divide the chocolate batter between the cupcake cases, filling each by about a third. Top with the same quantity of vanilla batter.<br />
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Bake in the preheated oven for 18-20 minutes or until well risen and springy. Let the cupcakes cool in the tin for a few minutes before transferring to a wire rack to cool completely.<br />
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To make the chocolate frosting, whisk the icing sugar with the cocoa powder and butter on a low speed. Pour in the milk, still whisking on a low speed, and beat until soft and fluffy.<br />
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Repeat for the vanilla icing, but omit the cocoa powder.<br />
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Ice the cupcakes by swirling both the chocolate and vanilla icing onto the cupcakes with a palette knife. Or alternatively, place the icings side by side in a piping bag and pipe swirls onto your cupcakes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVEmUHxD2N9jbF8YyEVs6HiW-wCwCRLlheoV0XVoH-fnh37yO52Rk_Q0x1p3vzDNwTaTHICvFEe9czMm-bNyhiaeyE6O9rFyCba39xFWJcP9KE1aegseIJAoWzIGfWGR2TuvvJEjfsSRJ/s640/blogger-image--1513181260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVEmUHxD2N9jbF8YyEVs6HiW-wCwCRLlheoV0XVoH-fnh37yO52Rk_Q0x1p3vzDNwTaTHICvFEe9czMm-bNyhiaeyE6O9rFyCba39xFWJcP9KE1aegseIJAoWzIGfWGR2TuvvJEjfsSRJ/s400/blogger-image--1513181260.jpg" width="390" /></a></div>
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This <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/chocolate-marble-cake.html" target="_blank">Marbled Chocolate Cake</a> is very similar and perfect for a chocoholic's birthday cake!</div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com3tag:blogger.com,1999:blog-5855512458801161960.post-18086110439090647832013-06-21T08:14:00.004-07:002013-08-03T07:06:00.763-07:00Chai Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7ocnjw5BqdG-wg-syFlpMtrZmrFirCPk-H_b66FNr79xsJxqRkEXmoDYuMc05-Z0dcV7nwUJxMMw4Xw1Px0jq6Vnum0lTk37NzWwfXPgPfZvNrOClJitxCLDYAvWWqL32JLF8ZS-OYHS/s640/blogger-image--1839855785.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7ocnjw5BqdG-wg-syFlpMtrZmrFirCPk-H_b66FNr79xsJxqRkEXmoDYuMc05-Z0dcV7nwUJxMMw4Xw1Px0jq6Vnum0lTk37NzWwfXPgPfZvNrOClJitxCLDYAvWWqL32JLF8ZS-OYHS/s400/blogger-image--1839855785.jpg" width="400" /></a></div>
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My engineering friend Jazz and I have recently discovered a love for chai, something that has much to do with a coffee shop over the road from Lincoln College called The Missing Bean. They do the most fabulous coffee, but my favorite is a milky chai latte. To save a few calories though, we both invested in real leaf chai tea to indulge in on our (many) tea breaks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2P5ngEc6QIIqHNt2I5P6S72w5sCZTKP_8xeAuk3BSEQEin4jhZ-to_qy0VcbltesvIHLfz78A2tXlpUk4Nndk3oigd0VzKwOI4AsIw_ywBK21B4-M5dZSNntcNAM5843xm7BIoqnxNIE/s640/blogger-image--1388783824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2P5ngEc6QIIqHNt2I5P6S72w5sCZTKP_8xeAuk3BSEQEin4jhZ-to_qy0VcbltesvIHLfz78A2tXlpUk4Nndk3oigd0VzKwOI4AsIw_ywBK21B4-M5dZSNntcNAM5843xm7BIoqnxNIE/s400/blogger-image--1388783824.jpg" width="300" /></a></div>
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So when this cake caught my eye in The Clandestine Cake Club Book, I simply couldn't resist baking it to take back to Lincoln with me.<br />
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<u>Ingredients:</u><br />
<b>For the cake:</b><br />
200g butter<br />
200g caster sugar<br />
4 eggs<br />
200ml soured cream<br />
1tsp vanilla extract<br />
200g self raising flour<br />
2tsp ground cinnamon<br />
1tsp ground ginger<br />
1/2 tsp freshly grated nutmeg<br />
1tsp ground cardamon<br />
1/2 tsp bicarbonate of soda<br />
<b>For the soaking milk:</b><br />
200ml double cream<br />
200ml sweetened condensed milk<br />
100ml evaporated milk<br />
100ml chai syrup (or use 4tbsp caster sugar mixed with 4tbsp strong chai tea)<br />
<b>Topping:</b><br />
250ml whipping cream<br />
1 tbsp icing sugar<br />
1/2 tsp vanilla extract<br />
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<u>Method:</u><br />
Preheat the oven to 180 degrees Celsius (fan 160). Grease and line a 23cm round, loose bottomed cake tin.<br />
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Beat the butter and sugar using a wooden spoon or electric mixer until light and fluffy. Add two of the eggs and half the soured cream and beat well to combine. Add the other two eggs, the rest of the soured cream and then the vanilla, and beat well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JgmjeuhPiuC4XmmJ1nxaEp2Zj6oQNQVa35Qi-UNRMOeaGKChiBGj4b9kSQa12cae6uQvPAnUlY74bSmsLTTS0CR1709EknUPTLpAvnqdj6ca131OWVF6pkgPmNB9koPzFYzM9SDbSzMD/s640/blogger-image--200277081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5JgmjeuhPiuC4XmmJ1nxaEp2Zj6oQNQVa35Qi-UNRMOeaGKChiBGj4b9kSQa12cae6uQvPAnUlY74bSmsLTTS0CR1709EknUPTLpAvnqdj6ca131OWVF6pkgPmNB9koPzFYzM9SDbSzMD/s400/blogger-image--200277081.jpg" width="400" /></a></div>
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In a separate bowl, mix the flour, spices and bicarbonate of soda. Sift over the cake mixture and fold in gently until thoroughly combined. Transfer the mixture to the greased tin, spreading it evenly. Bake for 40 minutes. Leave in the tin to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUyPEYco3-9I8uZlnMTn0CdDBKRvdElnB4ib7uTWVAyBu0hCHb__HIVcj21pcyjnySa3Bd38W88hZy28OwOVlXrPgi7nZA8NezAWxWzRP8zfdyhQWqkA5Ya1XJNRhGHjnbYDjIbYDp8iA/s640/blogger-image--2132500869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUyPEYco3-9I8uZlnMTn0CdDBKRvdElnB4ib7uTWVAyBu0hCHb__HIVcj21pcyjnySa3Bd38W88hZy28OwOVlXrPgi7nZA8NezAWxWzRP8zfdyhQWqkA5Ya1XJNRhGHjnbYDjIbYDp8iA/s400/blogger-image--2132500869.jpg" width="400" /></a></div>
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When the cake is completely cool prick the surface all over with a fork. Wrap the base of the tin in cling film so that the base is liquid proof. Mix the cream, milks and chai syrup in a jug, then pour over the cake and place in the fridge for atleast four hours or overnight.<br />
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Turn the cake out onto a serving plate with a rim, reserving any of the milk and syrup mixture that hasn't soaked in.<br />
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Whip the cream, sugar, and icing sugar until stiff peaks form. Spread on top of the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjRwe8PlHlSBsaOC7n0RK_SnsD1iVG0I5gM-Krt59K5jB_g7K2HWK6XOsFiNYxD1rpraQCm8f2dWKpXGgiZd23LNjn7WK7-0OESYiBvZ1HLRi8o4t1wCYL-YnA4PoO73HPJ1pWRaKg0_O/s640/blogger-image--1810409650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjRwe8PlHlSBsaOC7n0RK_SnsD1iVG0I5gM-Krt59K5jB_g7K2HWK6XOsFiNYxD1rpraQCm8f2dWKpXGgiZd23LNjn7WK7-0OESYiBvZ1HLRi8o4t1wCYL-YnA4PoO73HPJ1pWRaKg0_O/s400/blogger-image--1810409650.jpg" width="400" /></a></div>
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Lightly dust with cinnamon, and serve with a drizzle of the reserved soaking liquid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WIpc2Kxpghbnw3uf2GXBsjYJMtRHNW9WjYdDaqNF6XDycOiw0X_xo3IsO6VyQkiaunb6qEInYVN7QOsICoFoK1NpfpiZv6GGiURoy2eymhOZgnNQLdNbBqN7SMM6zvnpvB0iwHBIJcvR/s640/blogger-image--621398056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1WIpc2Kxpghbnw3uf2GXBsjYJMtRHNW9WjYdDaqNF6XDycOiw0X_xo3IsO6VyQkiaunb6qEInYVN7QOsICoFoK1NpfpiZv6GGiURoy2eymhOZgnNQLdNbBqN7SMM6zvnpvB0iwHBIJcvR/s400/blogger-image--621398056.jpg" width="400" /></a></div>
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Here is the finished cake! It truly was delicious, ridiculously moist and the frothy cream ontop was just like the top of a scrummy chai latte! The cinnamon wasn't too overpowering either, even if I did get a bit carried away with the topping. Here is my beautiful Jasmine sitting in the sun on Lincoln's Grove Quad enjoying a slice: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIYEfMzfloed4zrzQ281iAiBvxu6zd1spQmDFqNCLaQFvHQhu3J1ubkeSkbdZLkgUsh1MeRJBZJR4b1N2m-YW3FAzWAwQA9rHJrnyCQzCpVqbW8uWyCE8B4a3WYRHjAtUGJLhuuRDnuFF/s640/blogger-image--747742021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWIYEfMzfloed4zrzQ281iAiBvxu6zd1spQmDFqNCLaQFvHQhu3J1ubkeSkbdZLkgUsh1MeRJBZJR4b1N2m-YW3FAzWAwQA9rHJrnyCQzCpVqbW8uWyCE8B4a3WYRHjAtUGJLhuuRDnuFF/s400/blogger-image--747742021.jpg" style="cursor: move;" width="300" /></a></div>
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If you enjoy this, you'll probably also fancy this fragrant <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/05/plum-and-cardamon-cake.html" target="_blank">Plum and Cardamon Cake.</a></div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com3tag:blogger.com,1999:blog-5855512458801161960.post-11009766311943694542013-06-11T12:04:00.001-07:002013-06-21T08:29:57.664-07:00Chocolate Cherry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGztJS9-VIGFfbRebmCGqB-bmsKdZEiz7P5oEGz8AuT3iBsJF6-lruegjRbgu9bBYMhEvld4jGy5OTPqTR5h6g6xuqFoI17IcGsOh6uPJrlNizGW115kGKr3kAZTD-o2gE3nPGuG4BZKqu/s640/blogger-image--56719462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGztJS9-VIGFfbRebmCGqB-bmsKdZEiz7P5oEGz8AuT3iBsJF6-lruegjRbgu9bBYMhEvld4jGy5OTPqTR5h6g6xuqFoI17IcGsOh6uPJrlNizGW115kGKr3kAZTD-o2gE3nPGuG4BZKqu/s400/blogger-image--56719462.jpg" width="400" /></a></div>
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Since going to Oxford, I have developed a love of dark chocolate. The darker the better. My friend Rachel always has lindt dark chocolates in her room, and just one is enough to satisfy me, rather than the gluts of milk chocolate I could gobble.<br />
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I've never really baked with cherries either, so this recipe (found in Paul Hollywood's "How to Bake") really tempted me:</div>
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<u>Ingredients:</u></div>
<div>
200g unsalted butter</div>
<div>
150g caster sugar </div>
<div>
4 medium eggs</div>
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200g strong white bread flour </div>
<div>
1 and a 1/2 tsp baking powder</div>
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pinch of salt </div>
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splash of milk</div>
<div>
150g good quality dark chocolate (sainsbury's dark cook's chocolate is to die for - I used 200g for an extra chocolatey hit)</div>
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470g jar pitted morello cherries, drained (I couldn't find morello cherries so just used black cherries in syrup, and it was still delicious!) </div>
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<div>
<u>Method:</u></div>
<div>
Heat your oven to 200 degrees Celsius. Put twelve paper cases into a muffin tray, or line the moulds with scrunched squares of baking parchment.</div>
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<div>
Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sift the flour and baking powder and salt together over the mixture and fold in lightly. Add the milk and stir in, but be careful to not over-mix the mixture. (the mixture is quite runny but do not fear!)</div>
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Add the chocolate and two thirds of the cherries and fold in, until just combined. </div>
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Divide the mixture evenly between the cases and press the remaining cherries into the top of each one. Bake in the pre-heated oven for 15-20 minutes until the muffins are firm and spring back when lightly pressed.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-ouLcByu8S1FtPkQWxlZjVNgpUElbOYoT-rSIbRaXp7Ubp8jyL9JPxjG2MWiPWn6-s8NgznIlS4iQDXqpGH48ZDsCEWl0DcNk5hEJsuJZ9FXnfWVIWbKlQx58Tlyi4WOu5b7HDql5drM/s640/blogger-image--947056030.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc-ouLcByu8S1FtPkQWxlZjVNgpUElbOYoT-rSIbRaXp7Ubp8jyL9JPxjG2MWiPWn6-s8NgznIlS4iQDXqpGH48ZDsCEWl0DcNk5hEJsuJZ9FXnfWVIWbKlQx58Tlyi4WOu5b7HDql5drM/s400/blogger-image--947056030.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Compulsory photo in the sunshine</td></tr>
</tbody></table>
I'm afraid i'm a useless blogger and forgot to take photos AGAIN for this one - but the recipe is pretty self explanatory really! I usually find muffins quite dry, but these were beautifully moist and the chocolate/cherry flavours compliment each other beautifully.<br />
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I can't wait to experiment with this muffin recipe; i'm thinking white chocolate and raspberry next...<br />
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Happy baking x<br />
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P.S These <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/marzipan-and-cherry-easter-cupcakes.html" target="_blank">cupcakes</a> also use cherries, and are a perfect Easter treat. Or, if you fancy a muffin but aren't a cherry fan check out these <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/rhubarb-and-custard-muffins.html" target="_blank">Rhubarb and Custard Muffins! </a></div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-34559033406245495882013-06-09T06:10:00.000-07:002013-08-03T07:06:30.606-07:00Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlr3y4smgX0bbSsV8B7Wpmkt1G-NjUySFTEdbmgtwnrc84oWKF9Kxji3MJLJx4m3RqMfNwuinul4sd6yU-LOp2oWvvCnarFmMGLGcpvKdDXYITRPlqZMDw3y78UN5xbK_emvF5MsRIGVl/s640/blogger-image--1385096343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXlr3y4smgX0bbSsV8B7Wpmkt1G-NjUySFTEdbmgtwnrc84oWKF9Kxji3MJLJx4m3RqMfNwuinul4sd6yU-LOp2oWvvCnarFmMGLGcpvKdDXYITRPlqZMDw3y78UN5xbK_emvF5MsRIGVl/s400/blogger-image--1385096343.jpg" width="400" /></a></div>
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Being in the midst of revision chaos for prelims, I keep missing dinner in hall at Lincoln. Consequently, my diet this Trinity has consisted mainly of cereal and porridge, eaten at very odd hours in between long stints in the library. At the end of the day, when you're a lazy student, nothing beats a good bowl of cereal.<br />
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And I definitely got overexcited when I discovered a new obsession.. the delicious joys of sugary, cinnamon coated, Curiously Cinnamon. I have eaten an abundance of these little grahams of goodness this term, which surely cannot be good for me, but sod it. </div>
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So, I simply have to convert by cinnamon craze into baking form, and Snickerdoodles are definitely the way to go! For those among you who don't know what a bizzarrely named "Snickerdoodle" is (I didn't!): they are a sugary cookie rolled in cinnamon before baking. </div>
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Simple, but oh so wonderful. </div>
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<div>
<u>Ingredients:</u></div>
<div>
60g unsalted butter </div>
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160g caster sugar </div>
<div>
1/4 tsp vanilla essence </div>
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1 large egg </div>
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plain of flour </div>
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3/4 tsp cream of tartar </div>
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1/2 tsp bicarbonate of soda</div>
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1/2 tsp salt </div>
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1/2 tsp ground cinnamon</div>
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<b>For the coating:</b></div>
<div>
1 and a 1/2 tbsp caster sugar </div>
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1 tbsp ground cinnamon </div>
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<u>Method:</u></div>
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Using a handheld whisk, cream together the butter, sugar and vanilla essence until light and fluffy. Add the egg and mix well. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilSbHikYdMCOhEzxdAu3JaxWgag3u7fgQFtYbYPTYEx8nk2T_8pAHCS6G0L9TqASn2EI7o20sJlbB7qBj52AX0id5M16FaLClvnJP50RR9Fpa4EE3k1JCLWFGDwf9da29ePPw8qisnvcY/s640/blogger-image--1698626307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilSbHikYdMCOhEzxdAu3JaxWgag3u7fgQFtYbYPTYEx8nk2T_8pAHCS6G0L9TqASn2EI7o20sJlbB7qBj52AX0id5M16FaLClvnJP50RR9Fpa4EE3k1JCLWFGDwf9da29ePPw8qisnvcY/s400/blogger-image--1698626307.jpg" width="300" /></a></div>
Sift together the remaining ingredients and add these to the creamed mixture in two or three batches, stirring well in between each addition. Place the dough in a ball and chill in the fridge for approximately 40 minutes. </div>
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While the dough is resting, pre heat the oven to 170 degrees Celsius, and line two or three baking trays with grease proof paper. (baking parchment)</div>
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Once the dough is ready, break off small, walnut size pieces, and roll these in cinnamon sugar, making sure the ball is completely coated. Place the balls on the prepared baking tray, allowing five or six per sheet and spacing them well apart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKEbSYp_Mkw6FkFYl3I96eGQoKkKYH1Xhn1fbybTVWr36o7fS4m17k2TUYivMCCLkVSlHXbAiK0l1db8ererDiTcYxinfz2oTAoNDZTIo2Km8NPN6En3Bp7ieSJ3A8O5eTx9JRKHvmkWC/s640/blogger-image--1849731777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKEbSYp_Mkw6FkFYl3I96eGQoKkKYH1Xhn1fbybTVWr36o7fS4m17k2TUYivMCCLkVSlHXbAiK0l1db8ererDiTcYxinfz2oTAoNDZTIo2Km8NPN6En3Bp7ieSJ3A8O5eTx9JRKHvmkWC/s400/blogger-image--1849731777.jpg" width="400" /></a></div>
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Bake in the oven for 10-13 minutes and allow to cool before to transferirng to a wire rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_Hun0WtBf7GCArmoeQIj68AmEIFJrSr9W4DWnAtBVWI_mVmlIYytGE1pWKm2thCnO2W8ZZLSgDOrKKM7BMhYKUgTW1rE5R4tSwQPbY1dDA78DlTa9Hv387KWn7AQyo3-DBmzKPwOg76f/s640/blogger-image--1542588996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_Hun0WtBf7GCArmoeQIj68AmEIFJrSr9W4DWnAtBVWI_mVmlIYytGE1pWKm2thCnO2W8ZZLSgDOrKKM7BMhYKUgTW1rE5R4tSwQPbY1dDA78DlTa9Hv387KWn7AQyo3-DBmzKPwOg76f/s400/blogger-image--1542588996.jpg" width="400" /></a></div>
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Yup, I know these are more of a Christmas flavoured treat and it's the middle of Summer, but who says we can't enjoy our favourite things all year round?!</div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-84495592788924920042013-06-08T03:50:00.000-07:002013-08-03T07:07:28.275-07:00Strawberry Cheesecake Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSaJoAIjnb0ozNOyFnXJz0WylRDPvR1TY4SN-E9krCPVXZd1v59FovfzWGgIqDuBYzYVTcpPzJdaJmuhN5oJmtbAUIH-NdPepbxqEUJNzzwuR1QJ8Q2U9laDIBxlhinfs8lbnwhzz56lf/s640/blogger-image-327777601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSaJoAIjnb0ozNOyFnXJz0WylRDPvR1TY4SN-E9krCPVXZd1v59FovfzWGgIqDuBYzYVTcpPzJdaJmuhN5oJmtbAUIH-NdPepbxqEUJNzzwuR1QJ8Q2U9laDIBxlhinfs8lbnwhzz56lf/s400/blogger-image-327777601.jpg" width="400" /></a></div>
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A weekend home of recuperation before the dreaded exams is just what I needed, so here I am, curled up on my sofa at home in my dressing gown, spaniel at my side, looking forward to a weekend of sleeping and baking; I really am an extreme student.<br />
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Oxford is currently in the middle of exam chaos. There are despairing freshers and jovial finalists everywhere! I can't walk down Turl Street without bumping into someone looking either thoroughly panic stricken in sub-fusc (formal exam clothing), or trashed from head to toe. By "trashed" I mean covered in silly string, confetti and more than likely, cheap bubbly. This is what your friends do to you [in the nicest way possible] when you finish your exams for the year. Another bizarre but wonderful Oxford tradition. </div>
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Personally, I can't wait to be showering off all that trashing muck in the knowledge that my exams are over and summer is here. That first glass of Pimms on grove quad next Friday is going to taste like FREEDOM. </div>
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But for now, the only way possible to escape from the stress of modernist literature and Old English wisdom poetry, is to bake. So bake I will. </div>
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Here's one of the yummy things the Lincoln lot are going to be treated to on my return this week, courtesy of the Hummingbird Bakery Book: strawberry cheesecake cupcakes.</div>
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<div>
<u>Ingredients:</u><u> </u></div>
<div>
<b>For the cupcakes:</b></div>
<div>
120g plain flour</div>
<div>
140g caster sugar</div>
<div>
1 and a half tsp baking powder</div>
<div>
pinch of salt</div>
<div>
40g unsalted butter</div>
<div>
120ml whole milk </div>
<div>
half a tsp vanilla extract</div>
<div>
1 egg </div>
<div>
12 large stawberries, chopped into small pieces </div>
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100g digestive biscuits (the recipe says 200g, but this I found was WAY too much)</div>
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<b>For the icing: </b></div>
<div>
300g icing sugar</div>
<div>
50g unsalted butter</div>
<div>
125g cream cheese</div>
<div>
<br /></div>
<div>
<u>Method:</u></div>
<div>
Line a muffin tin with pretty paper cupcake cases. Preheat the oven to 170 degrees Celsius.</div>
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<br /></div>
<div>
Put the flour, sugar, baking powder, salt and butter in a bowl and beat together with a handheld electric mixer until you get a sandy consistency and everything is combined.</div>
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<br /></div>
<div>
Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed. Add the egg and beat well for a few minutes.</div>
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<br /></div>
<div>
Half fill each cupcake case with the batter. Then add a few pieces of strawberries, before topping up the cupcake case with more batter on top. (I then added a few pieces of strawberry on top too, for extra fruity goodness... these are practically healthy.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCrAmRKalC3ApuOFVOXOawCPzSH6oUUfY5pQb3DNYZRIQzlKEbeaXyuBesN0tm8TWAhEMMDvJszMbSZS9jiOpH4Ey6BBn9D2JB4a5wfoK3I8dS6Ewe99kbrch2PhReiGRa6TtwkiYn10z/s640/blogger-image-1226436109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCrAmRKalC3ApuOFVOXOawCPzSH6oUUfY5pQb3DNYZRIQzlKEbeaXyuBesN0tm8TWAhEMMDvJszMbSZS9jiOpH4Ey6BBn9D2JB4a5wfoK3I8dS6Ewe99kbrch2PhReiGRa6TtwkiYn10z/s400/blogger-image-1226436109.jpg" width="400" /></a></div>
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Bake in the preheated oven for 20-25 minutes, or until light and golden. The sponge should bounce back when lightly touched. Leave the cupcakes to cool before turning onto a wire rack. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5twcH22ORAxusmf__0UWDxyHn2xMYCwTYykHiRoSw95WlgN4ofsry4lmb2XmN2ucgFRnvHbzzBh0rneSqfAqg-sBCfewgCBq1DJiC31ScUC8fwDgGMY3dsiLsfmc3mt5qUduTubBVLn6/s640/blogger-image-99120263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5twcH22ORAxusmf__0UWDxyHn2xMYCwTYykHiRoSw95WlgN4ofsry4lmb2XmN2ucgFRnvHbzzBh0rneSqfAqg-sBCfewgCBq1DJiC31ScUC8fwDgGMY3dsiLsfmc3mt5qUduTubBVLn6/s400/blogger-image-99120263.jpg" width="400" /></a></div>
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To make the icing: beat together the butter and cream cheese. Beat in the icing sugar. Chill in the fridge until cool enough to pipe. </div>
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Break up the digestive biscuits and put them in a food processor. Whizz them up int fine crumbs. When the cupcakes are cool, pipe the icing onto them (or spread, if you prefer). Sprinkle with digestive biscuit crumbs and top with a strawberry quarter! </div>
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Indulge without guilt. (especially if you have exams and are extremely stressed!)</div>
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Apologies for the lack of photos on this post folks, being the wally I am I forgot to charge my phone so didn't have it to take photos with until half way through the baking process! These <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/strawberry-daiquiri-cupcakes.html" target="_blank">Mini Strawberry Daiquiri Cupcakes </a>are a slightly more grown up treat, and you could also try some summery <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/strawberry-jam-cupcakes.html" target="_blank">Strawberry Jam Cupcakes.</a>Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-23897475955183010822013-05-13T01:18:00.000-07:002013-05-13T01:18:07.138-07:00Rainbow Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBckPCbjkqsggaUSEezJnnJ5s6bPB7YPitl_ebsacmerPogBGpmssVPap2s7x4HYVl-3dXUUVqTIi1FR3axwTaJp193Dveh4kfZagXaMN4QRCTN6Y4xOAIUyV71nJkQqGu9O2ALnOw7_kH/s640/blogger-image-868224380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBckPCbjkqsggaUSEezJnnJ5s6bPB7YPitl_ebsacmerPogBGpmssVPap2s7x4HYVl-3dXUUVqTIi1FR3axwTaJp193Dveh4kfZagXaMN4QRCTN6Y4xOAIUyV71nJkQqGu9O2ALnOw7_kH/s400/blogger-image-868224380.jpg" width="400" /></a></div>
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May appears to be the month of birthdays at Lincoln College, Oxford! May day is a big deal here, so on my birthday (May 1st) we all arose (fairly hungover) at 6am to watch the choir sing on Magdalen Tower, before heading to a champagne breakfast, followed by lunch a lot later on!<br />
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I was absolutely spoiled on my birthday, in a way that completely overwhelmed me. Last week it was my good friend Rose's birthday, followed my Boo's birthday on the 13th May, and I was determined to spoil these two wonderful people and make them feel as happy as I did.<br />
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And it just so happened.. that in the middle of all these birthdays.. I went home! How could I NOT have made a birthday cake?!<br />
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I was inspired to make this particular cake, inspired once again by The Boy Who Bakes, due to a particular Mean Girls quote..<br />
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"I wish I could bake a cake filled with rainbows and smiles and everyone would eat and be happy..."<br />
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So that's precisely what I did.<br />
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<u>Ingredients: </u><br />
225g unsalted butter<br />
325g plain flour<br />
50g cornflour<br />
4 and a half tsp baking powder<br />
1/2 tsp salt<br />
400g caster sugar<br />
2 tsp vanilla extract<br />
4 medium eggs<br />
300ml whole milk<br />
gel food colouring in red, yellow, orange, purple, blue and green<br />
150g white chocolate<br />
300g caster sugar<br />
6 medium egg whites<br />
540g unsalted butter<br />
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Preheat the oven to 180 degrees Celsius (160 fan), then grease and line three 20cm round cake tins with baking parchment, greasing the parchment too. In a medium bowl, whisk the flour, cornflour, baking powder and salt together to combine, and set aside.<br />
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Put the butter in a large bowl and beat until smooth and light. Add the sugar until light and fluffy, about 5 minutes, then add the vanilla and mix to combine. Add the egg yolks, one at a time, beating until fully combined. Sift the flour in in three additions, alternating with the milk.<br />
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Put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the whites to the cake batter and gently fold together until just combined and there are no streaks of white.<br />
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Divide the batter between six bowls. Add a small amount of colouring to each bowl, enough to make it a vibrant colour. Add the first three colours to the three tins and bake for 15 minutes or until they spring back when lightly touched. Allow to cool for 10 mins before turning out onto a wire rack to cool. Repeat with the remaining three colours.<br />
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To make the frosting, melt the chocolate in heatproof bowl set over a pan of simmering water making sure the base of the bowl doesn't touch the water. Remove from the heat once melted and leave to cool.<br />
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Put 190ml of water and sugar into a pan over a medium heat. Bring to the boil and have a sugar thermometer ready. Meanwhile, put the egg whites into a free-standing electric mixer. Start whisking the egg whites on high speed when the syrup in the pan reaches about 115 degrees Celsius on the sugar thermometer. Cook until sugar reaches 121 degrees. With the mixer still running, pour the syrup in a slow stream down the side of the bowl containing the whites. Continue whisking on high speed until the meringue is room temperature.<br />
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With the mixture still running on medium-high speed, add the butter in small pieces at a time, beating until fully combined. When adding the butter it can sometimes look curdled, but don't worry - just keep mixing and it will eventually smooth out to form a light buttercream frosting. Pour in the melted chocolate and mix until fully combined.<br />
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To assemble the cake, put the purple layer on a cake board and top with a thin layer of frosting. Repeat the process with the other cake layer in the order of the rainbow - purple, blue, green, yellow, orange, red and then spread the remaining frosting across the top and sides of the cake.<br />
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If you're making this for a birthday, you might also want to make these <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/fresh-blueberry-marshmallows.html">marshmallows</a> as a cute homemade present!<br />
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I was darn pleased with the way this turned out, slicing into the middle and revealing the rainbow inside in the JCR with all my favorite people was pretty wonderful :) I hope they both enjoyed it!</div>
Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com10tag:blogger.com,1999:blog-5855512458801161960.post-26655946829455622912013-05-12T04:41:00.002-07:002013-05-12T09:40:53.718-07:00Plum and Cardamon Cake<br>
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This weekend marks the end of 3rd week of Trinity term (that's summer term in Ox-lang). It also marks my single weekend home of term, which can only mean one thing - baking.<br>
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However, this weekend is also special, as some cousins are coming over to England from Germany for a family reunion in Herefordshire; my beautiful countryside home. We went to tea at a beautiful venue called The Priory, where my sister and her husband were married last June, and the following day I whipped up two cakes for a number of neighbourly guests who came to tweak and coo at my little baby nephew! </div>
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The first of these is this plum and cardamon cake, and the recipe is from The Clandestine Cake Book - one of FIVE baking books I received for my birthday <br>
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I've never baked with cardamon before, and the word only brings to mind the hard, spicy and quite unpleasant seeds that ruin a good curry mid-mouthful... however, I can guarantee that plum and cardamon are, as this book says, "a flavour marriage made in heaven", and this cake is absolutely exquisite: </div>
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<u>Ingredients:</u></div>
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200g butter</div>
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200g caster sugar</div>
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3 large eggs </div>
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200g self raising flour</div>
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1/4 tsp ground cardamon</div>
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6 plums</div>
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2tbsp soft light brown sugar</div>
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1tbsp water</div>
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80g butter</div>
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120g full fat cream cheese </div>
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180g icing sugar</div>
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<u>Method:</u></div>
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Preheat the oven to 190 degrees Celsius (170 fan). Grease and line two 18cm round sandwich tins.</div>
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Start by making the plum sauce. Place the plums in a pan with the sugar, cardamon and water, and heat gently until tender and beginning to break down. Remove from the heat, taste, and add a little more sugar if needed. Strain the liquid through a sieve and set the plums and liquid to one side to cool.</div>
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Beat the butter and sugar together until light and fluffy.<br>
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Add the beaten eggs a teaspoon at a time, adding a tablespoon of flour after each addition. Continue until all the egg and flour is incorporated. Mix in the ground cardamon.<br>
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Divide the mixture between the tins and spread evenly. Bake for 15 minutes until golden. Leave to cool for a few minutes in the tins, then cover one of the sponges with three quarters of the cooled plum liquid, allowing it to sink in. Leave in the tins to cool completely. </div>
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Make the filling by beating the butter in a bowl until smooth. Add the cream cheese and mix until combined, then sift in the icing sugar at intervals until all is combined. Add a tablespoon of the remaining plum liquid and mix well. Place in the fridge to firm up.</div>
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When the sponges are completely cool, turn the plum soaked sponge out on to a plate and cover it with the cream cheese filling, then the reserved plums. Place the other sponge on top of the filling.</div>
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To make the glace icing, sift the icing sugar into a bowl and gradually add about 2 tablespoons of warm water to produce a runny mixture. Drizzle over the cake. Decorate as you please.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlgMCDe9SEXCAl5a6MrkbNpSmy3k9i__TwIiya-MfJ49XvJl2fYONnTxVnOB-Plyi1Bf85feCPZxFumgaG4dNkkRKtR36JY2ob6hJihXvJcqCs7vdmH-KitGIBYN2rVA8uaozzf38Xv6X/s640/blogger-image--1505455821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlgMCDe9SEXCAl5a6MrkbNpSmy3k9i__TwIiya-MfJ49XvJl2fYONnTxVnOB-Plyi1Bf85feCPZxFumgaG4dNkkRKtR36JY2ob6hJihXvJcqCs7vdmH-KitGIBYN2rVA8uaozzf38Xv6X/s400/blogger-image--1505455821.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best cakes LOOK homemade. </td></tr>
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You could even replace the plums with another fruit, like rhubarb. (As you know, i'm a huge rhubarb fan, those of you who have seen my <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/rhubarb-and-custard-muffins.html">rhubarb and custard muffins</a> will know!)</div>
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com0tag:blogger.com,1999:blog-5855512458801161960.post-81120050952213571572013-05-11T10:16:00.000-07:002013-05-11T10:16:04.928-07:00Best Ever Triple Chocolate Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5B-8db5N-Iguc5fvFPWjCDok0lZsSHVKtJulfDUQVFRbl_GfFPw-kN45BJ1mX3EDq30qwxvbNsWMM1wI59v-ghrHSYbJtH91R-jwUirxIpOJUvQQ8lYcbYCK7o6Qu3q3OKF5Epo_h7aj/s640/blogger-image-1524504526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5B-8db5N-Iguc5fvFPWjCDok0lZsSHVKtJulfDUQVFRbl_GfFPw-kN45BJ1mX3EDq30qwxvbNsWMM1wI59v-ghrHSYbJtH91R-jwUirxIpOJUvQQ8lYcbYCK7o6Qu3q3OKF5Epo_h7aj/s400/blogger-image-1524504526.jpg" width="400" /></a></div>
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There's a story behind every brownie.<br />
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Well, not really, but there is behind these ones. One of my sister's flatmates Beth was also a passionate baker, and whenever we went to visit she whipped us up a batch of gooey chocolate brownies. It took me a while to persuade the recipe out of her, but one day I received a letter in the post containing THE secret recipe.<br />
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That was over a year ago, and since i've tweaked and changed the recipe endlessly, and now feel confident enough in it to share on this blog (without persecution by Beth!) They are really something else, with huge chunks of sweet white chocolate buried in a decadent mixture of milk and dark chocolate; definitely a rainy-day treat.<br />
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<u>Ingredients: </u><br />
150g dark chocolate<br />
100g milk chocolate<br />
225g butter<br />
4 eggs<br />
325g golden caster sugar<br />
10ml vanilla extract<br />
150g plain '00' pasta flour<br />
200g white choc, chopped<br />
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<u>Method:</u><br />
Preheat the oven to 180 degrees Celsius (160 fan) and grease and line a rectangular baking tray. Melt the butter, milk chocolate and dark chocolate together in a heatproof bowl over a pan of simmering water.<br />
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Beat the eggs, sugar and vanilla together until it is light, frothy and has doubled in volume.<br />
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Add the melted chocolate mixture to the egg mix and beat well. Fold in the flour. Coat the chopped white chocolate with flour and stir half of it into the mixture.</div>
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Pour half of the mixture into the mixed baking tray and spread evenly. Scatter over the remaining white chocolate, poking it in slightly with a spoon, ensuring the white chocolate is evenly distributed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U-bVsW7Ahp34krxNsxPzVElskUj7K5ztlqqT71j7qPepa6qilvPY1z7M_cU7nPdk1RsqUZb-EqGc2FagorjqzmrR6EeUCoFD3tr-vE9ZooGx4e7e3qheZ02nSlni-lk6TAULsOyF_BR8/s640/blogger-image--1206473631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3U-bVsW7Ahp34krxNsxPzVElskUj7K5ztlqqT71j7qPepa6qilvPY1z7M_cU7nPdk1RsqUZb-EqGc2FagorjqzmrR6EeUCoFD3tr-vE9ZooGx4e7e3qheZ02nSlni-lk6TAULsOyF_BR8/s400/blogger-image--1206473631.jpg" width="300" /></a></div>
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Bake in the preheated oven for 30 minutes if you prefer your brownie gooey, and 40 minutes if you would like it firmer and more chewy. I usually aim for about 35 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuyjNKlEcf8b2zG-WW8embO4yYhbzMkLTZGiJd4Wi9bBl6pTnKWqbt3JjTrJ5-DnkgxXm4Yrfu11e4h6y5n0zyBsylDoRJMvPv6qzsbGlXamH6ZtiDT5sgoG0BYuVBx2UosUWTbTwn9pN/s640/blogger-image--166510200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOuyjNKlEcf8b2zG-WW8embO4yYhbzMkLTZGiJd4Wi9bBl6pTnKWqbt3JjTrJ5-DnkgxXm4Yrfu11e4h6y5n0zyBsylDoRJMvPv6qzsbGlXamH6ZtiDT5sgoG0BYuVBx2UosUWTbTwn9pN/s400/blogger-image--166510200.jpg" width="400" /></a></div>
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Eat entire batch in one go. If you're a chocolate fiend, like me, you might also like to check out this recipe for <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/chocolate-marble-cake.html">Chocolate Marble Cake</a>, and as an alternative to your average brownie, these <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/04/salted-caramel-brownies.html">Salted Caramel Brownies</a>.Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-58764073091618567512013-05-09T15:01:00.001-07:002013-05-11T13:27:17.193-07:00Passionfruit Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGAhlsyElDuu3LoGvUFnvPPP6GA10voVU-yd0nG543wHlRusoq1RzQMQ6-1_T8gxhB0_RxJzRiEWxI1Thf3s4gO3LBvZqRdAKmSoc8wM3JgKMurgNBEF8DXsvAaqhajC8SJF96ifehszK/s640/blogger-image--1662763265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGAhlsyElDuu3LoGvUFnvPPP6GA10voVU-yd0nG543wHlRusoq1RzQMQ6-1_T8gxhB0_RxJzRiEWxI1Thf3s4gO3LBvZqRdAKmSoc8wM3JgKMurgNBEF8DXsvAaqhajC8SJF96ifehszK/s400/blogger-image--1662763265.jpg" width="400" /></a></div>
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I arrived home from university the other evening and was immediately faced with a baking urge. I simply cannot sit in our kitchen without eyeing up my baking books on the shelf.. I swear they tease me.<br />
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Luckily however, I had an excuse! My Nan currently has relatives over, and despite the fact that she is the wonderful lady I got my baking genes from, she sadly has "lost her magic touch." (Her words, not mine!) So the whisk has been officially passed down to me, and I whipped up this fruity treat from the Clandestine Cake Club Book:<br />
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<u>Ingredients:</u><br />
225g butter<br />
225g caster sugar<br />
2 heaped tbsp passionfruit curd (See below)<br />
4 eggs<br />
225g plain flour<br />
1 heaped tsp baking powder<br />
2 tbsp milk<br />
1 tbsp lemon juice<br />
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<u>For the filling:</u><br />
150g butter<br />
350g icing sugar<br />
3 heaped tbsp passionfruit curd<br />
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<u>Passionfruit Curd:</u><br />
3 passionfruit<br />
1 large egg<br />
40g caster sugar<br />
25g butter<br />
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First you will need to make the passionfruit curd. Cut the passionfruit in half and strain the pulp through a sieve, to get rid of the seeds. Place the passionfruit juice, sugar and egg in a heatproof bowl and whisk together. Place over a pan of simmering water and whisk often for about 20 minutes. The curd will slowly thicken until it is thick enough to coat the back of a spoon. Place in the fridge to cool while you make the cake.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaSMVNYHIM2fZ4HhXsYH6EVHSt6CSh5hwFHlmXe4B2oz5y8kxQf343UdP39fCQ1E-Ui-btsczRgk0MvBt_PkvssuU4MLkUZp7kiqO3n1zLK4Uqk51h6XfKbDsxpX75pByapRZ_s7pOslt/s640/blogger-image--1468626648.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaSMVNYHIM2fZ4HhXsYH6EVHSt6CSh5hwFHlmXe4B2oz5y8kxQf343UdP39fCQ1E-Ui-btsczRgk0MvBt_PkvssuU4MLkUZp7kiqO3n1zLK4Uqk51h6XfKbDsxpX75pByapRZ_s7pOslt/s400/blogger-image--1468626648.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon curd cooking</td></tr>
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For the cake, preheat the oven to 190 degrees Celsius (170 fan) and grease/line two 20cm cake tins. Beat the butter and sugar together until light and fluffy, then beat in the curd. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3TRLzzLrwEHvA7ofnA68zkvkpdwtFl-DlRdXRzwtTkT_JkaBW30IV8KG8bOjEBTx7LIlPa0XyxONneFtU9MkyXDz5Id4qQHfNaI2Ykpr7ciFKRvhYDMn5wZ1fVA0nrvFu9_eM7ZkDzmi/s640/blogger-image--166881402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW3TRLzzLrwEHvA7ofnA68zkvkpdwtFl-DlRdXRzwtTkT_JkaBW30IV8KG8bOjEBTx7LIlPa0XyxONneFtU9MkyXDz5Id4qQHfNaI2Ykpr7ciFKRvhYDMn5wZ1fVA0nrvFu9_eM7ZkDzmi/s400/blogger-image--166881402.jpg" width="400" /></a></div>
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Add the eggs, one at a time, beating well after each addition. Sieve in the flour and baking powder and mix until well incorporated. Combine the milk and the lemon juice and stir into the mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibXtrDxXo538ZvUH5t1Fpp7pfi1iUrwj2vkwEFVxRfya3V8BOOs_HxFpVW_rtST0aQgQHjYbKY5B999BSCEU5pF90pTJ_N45UVj5XOu2EC_bLO0KOo0MkSWX576sq4Tj0KeBV5ymZorDK/s640/blogger-image--1311474214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibXtrDxXo538ZvUH5t1Fpp7pfi1iUrwj2vkwEFVxRfya3V8BOOs_HxFpVW_rtST0aQgQHjYbKY5B999BSCEU5pF90pTJ_N45UVj5XOu2EC_bLO0KOo0MkSWX576sq4Tj0KeBV5ymZorDK/s400/blogger-image--1311474214.jpg" width="400" /></a></div>
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Divide the mixture between the two cake tins and spread evenly. Bake in the preheated oven for 25 minutes, or until a skewer inserted into the cakes comes out clean. Leave to cool in the tins for a few minutes before turning out onto a wire rack to cool completely. </div>
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Meanwhile, make the filling. Combine the butter and sugar and beat well to form a thick buttercream. Stir in the passionfruit curd. Spread evenly over one sponge and place the other one on top, and then spread over the top of the cake.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pV2W3BmVwfaY74UI8zs9Z6ZF464_XHaNpdA5hOb2D5j7rmPdCDxeJgqH1DevmxYVX6EwP-F3kuoMIgzV_TIxxjVGrorWsQ_F3U5ug__mP066Pm4UJCo71vwwjYDJ770H8-HeyJRaSwv_/s640/blogger-image-1685616172.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_pV2W3BmVwfaY74UI8zs9Z6ZF464_XHaNpdA5hOb2D5j7rmPdCDxeJgqH1DevmxYVX6EwP-F3kuoMIgzV_TIxxjVGrorWsQ_F3U5ug__mP066Pm4UJCo71vwwjYDJ770H8-HeyJRaSwv_/s400/blogger-image-1685616172.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do not eat all the icing out of the bowl. DO NOT DO IT.</td></tr>
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Finally, put the kettle on, make a cuppa, and devour :) If you enjoy the light, refreshing taste of this cake you'll probably also like my delicious <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/lemon-and-poppyseed-cake.html">Lemon and Poppyseed Cake</a> or this <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/orange-and-sultana-traybake.html">Orange and Sultana traybake!</a><br />
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com2tag:blogger.com,1999:blog-5855512458801161960.post-55174487710650801282013-04-25T04:27:00.000-07:002013-04-25T08:00:17.866-07:00Fresh Blueberry Marshmallows<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWAXvzNdCbx6v2ev-MPAVEpKmwEdyDWZfS6pwip_Nl1hCzlUWyyJp0XaU4g7pAY1mdcFekGnxTcF3Fj9z-9vgFT8NMBQFfdD8Dj4YvzWaVoygCp-cv6PzKqW4YUAl1IqzHe0qZ_mjro0x/s1600/blogger-image--1473015241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVWAXvzNdCbx6v2ev-MPAVEpKmwEdyDWZfS6pwip_Nl1hCzlUWyyJp0XaU4g7pAY1mdcFekGnxTcF3Fj9z-9vgFT8NMBQFfdD8Dj4YvzWaVoygCp-cv6PzKqW4YUAl1IqzHe0qZ_mjro0x/s400/blogger-image--1473015241.jpg" /></a></div><br />
I've always wanted to make marshmallows, but never quite had the confidence until I spotted this simple little recipe in Edd Kimber's new book "Say it With Cake":<br />
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425g caster sugar<br />
1 tbsp liquid glucose<br />
8 sheets of gelatin<br />
2 large egg whites<br />
150g blueberries<br />
50g icing sugar (for the coating)<br />
50g cornflour (for the coating)<br />
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Lightly grease a 23 x 33cm baking tray, then line with a piece of clingfilm and lightly grease the clingfilm. To make the coating, mix the icing sugar and the cornflour together and dust the clingfilm with a thin layer of this mixture. Reserve the remainder.<br />
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Put the sugar, glucose, and 125ml of water into a medium pan over a medium heat. Bring to the boil and have a sugar thermometer ready.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesCJP853txlw4QJ285lWBK2fCUcjsNaZeV_BaUs4ou7FNjGg33a5ys4S3rIy1BT6Gzh2X32b11IOp7r04yt_UVzZ2cm9-lQ9WDZc5kOfWjkVWPErNY5SlLPXCLO8nbra2qsPG4f-VpaWL/s640/blogger-image-151333918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesCJP853txlw4QJ285lWBK2fCUcjsNaZeV_BaUs4ou7FNjGg33a5ys4S3rIy1BT6Gzh2X32b11IOp7r04yt_UVzZ2cm9-lQ9WDZc5kOfWjkVWPErNY5SlLPXCLO8nbra2qsPG4f-VpaWL/s400/blogger-image-151333918.jpg" width="300" /></a></div>Meanwhile, but the gelatin into a medium bowl and cover with 150ml cold water.<br />
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Put the egg whites into a clean bowl and when the syrup in the pan reaches about 115 degrees Celsius, whisk them until they form soft peaks. Cook the syrup until the thermometre registers 118. With the egg beater still running, pour the syrup in a slow stream down the side of the bowl containing the whites.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVPvVGHLneUsmKpQxLaNdt4XBYYwiA4sNo-th_EHBgMGP_qiSyHouYi034Lb2eX-wnSyUTo8PywxLyJf_V0pZa6t3Dw4znuCJf06rZ1a6wc9shopU52ef4jB8aBrRIXIlc510AousJlMa/s640/blogger-image--601343420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTVPvVGHLneUsmKpQxLaNdt4XBYYwiA4sNo-th_EHBgMGP_qiSyHouYi034Lb2eX-wnSyUTo8PywxLyJf_V0pZa6t3Dw4znuCJf06rZ1a6wc9shopU52ef4jB8aBrRIXIlc510AousJlMa/s400/blogger-image--601343420.jpg" width="300" /></a></div>Put the softened gelatin and the water into the now empty pan over a low heat, then stir until the gelatine is fully melted. Pour this into the meruinge mixture and continue whisking until the mixture is cool.<br />
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</div>Pour half the mixture into the prepared tin and sprinkle over the blueberries. Top with the remaining mixture. Leave to set at room temperature for a few hours.<br />
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Once fully set, tip the marshmallow out onto a sheet of baking paper and cut into small squares using either a pizza wheel or scissors. Roll in the remaining coating.<br />
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I divided the marshmallows into two cute little food bags, tied them with ribbon and attached gift tags to give to my friends for their birthdays :) What more could you want!? <br />
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<div class="separator" style="clear: both; text-align: center;"></div>Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com6tag:blogger.com,1999:blog-5855512458801161960.post-33847328860949769502013-04-20T04:50:00.005-07:002013-05-11T13:22:26.723-07:00Rhubarb and Custard Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ-c3wFAS6y6znuEQ_tJlYwyl3rE26jX4P0ek32Ey72nThZE_1lyt2tGTGEHLY_WL6Wa_Cs4iukM2t4Eg7w7qlWrfUPf962cMh9p5CSaPE8yGfc_8jFl6u78dCaeZ0yCJ24U4S1kQnk5l/s1600/blogger-image--1390548028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ-c3wFAS6y6znuEQ_tJlYwyl3rE26jX4P0ek32Ey72nThZE_1lyt2tGTGEHLY_WL6Wa_Cs4iukM2t4Eg7w7qlWrfUPf962cMh9p5CSaPE8yGfc_8jFl6u78dCaeZ0yCJ24U4S1kQnk5l/s400/blogger-image--1390548028.jpg" /></a></div>
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As a child, I remember the most exciting thing about going to town with Mum was visiting the pick and mix. My eldest sister would always get pineapple rock, but I always chose rhubarb and custard sweets. There's nothing quite as retro I find quite as nostalgic as sucking on one of these little boiled sweets today.<br />
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My love of these flavours has almost "matured" you could say as I now go absolutely crazy for rhubarb, I adore the stuff. And custard.. well, anyone who has ever sat in Lincoln College's hall with me at pudding when crumble is served with huge jugs of hot custard, will know that I can very easily eat the stuff by the spoonful. Custard is the food of the God's.<br />
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And what more could a rhubarb-loving custard fiend want other than these rhubarb and custard cupcakes?<br />
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I took these back to sunny sunny Oxford with me, and i'm pretty sure they were appreciated!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKKPY1FlWKhQfTfTJRy-OX1fpTPydUNg4mslr1esgeefiUQA6WVHbwKPTA3QJu1mYsBAdDIYc4UzBGjXlVcusiyayZG0xb1nSI1Sobr0OkuY5Ip2FakdeTYM-RTSF55Cs-OaC7hnfLROH/s1600/blogger-image--594052956.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWKKPY1FlWKhQfTfTJRy-OX1fpTPydUNg4mslr1esgeefiUQA6WVHbwKPTA3QJu1mYsBAdDIYc4UzBGjXlVcusiyayZG0xb1nSI1Sobr0OkuY5Ip2FakdeTYM-RTSF55Cs-OaC7hnfLROH/s400/blogger-image--594052956.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So happy to be back, even if it means no baking for a while...</td></tr>
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The recipe is from <a href="http://www.bbcgoodfood.com/recipes/10500/rhubarb-and-custard-cake">BBC Good Food</a>, and is as follows:<br />
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1 quantity Barney's roasted rhubarb (see recipe, below method)<br />
250g pack butter , softened, plus extra for greasing<br />
150g pot ready-made custard (not the chilled kind; I used Ambrosia)<br />
250g self-raising flour<br />
½ tsp baking powder<br />
4 large eggs<br />
1 tsp vanilla extract<br />
250g golden caster sugar<br />
icing sugar , for dusting<br />
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"Barney's roasted rhubarb": Heat oven to 200C/fan 180C/gas 6. Rinse 400g rhubarb and shake off excess water. Trim the ends, then cut into little-finger-size pieces. Put in a shallow dish or a baking tray, tip over 50g caster sugar, toss together, then shuffle rhubarb so it's in a single layer.<br />
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Cover with foil, then roast for 15 mins. Remove foil. Give everything a little shake, roast for 5 mins more or until tender and the juices are syrupy.</div>
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Heat oven to 180C/fan 160C/gas 4. Line a muffin tin with cupcake cases.<br />
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Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. </div>
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Spoon a small tablespoon of the mixture into the cupcake cases. Add a piece of rhubarb, a blob of custard then another tablespoon of the mixture. Repeat. On top of each cupcake, place a small dollop of custard. </div>
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<tr><td class="tr-caption" style="text-align: center;">Yep I forgot to take another picture once they were complete...</td></tr>
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Bake in the preheated oven for 20-25 minutes, until risen and golden.</div>
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The custard on the top will go quite brown, but don't worry this doesn't mean they're burnt :)<br />
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For more summery recipes, see my<a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/05/passionfruit-cake_9.html"> passionfruit cake</a> and <a href="http://obsessivecompulsivebakingdisorder.blogspot.co.uk/2013/03/strawberry-jam-cupcakes.html">strawberry jam cupcakes!</a><br />
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Anonymoushttp://www.blogger.com/profile/13750082750577302837noreply@blogger.com12