This is just a little note to the tumbleweed clogging up this blog. How are you? Dusty and neglected?
Well, quite. You see, over the last couple of years I've only sporadically been baking and keeping this blog up to date. Life, namely two brand new children, two house moves and a new job have got in the way. Don't get me wrong, 67% of my diet still consists of cake (the other 33% custard creams) but my cake tins haven't seen an airing for rather a long time. I'm hoping one day to return to regular blogging about cakes but in the meantime I'll post every now and again on here, but will keep tweeting and have an exciting BRAND NEW page on facebook
Meanwhile a BIG thank you to all those who have once followed this blog and those who continue to do so xx
Wednesday, 1 March 2017
A mixture of the more traditional Welsh Cake and the indulgent Chocolate Orange version
Happy St David's Day!
The Welsh patron saint was known for extreme austerity (yes, he was the forefather of the modern Tory party!) with monks living in monasteries founded by him living on a diet of bread, vegetables, water and milk. After a while, the monks tired of abstaining from worldly pleasures (and chocolate) and attempted to poison St David's bread, but with no avail and St David lived to slay another dragon*
It therefore may do little to impress stern St David and Welsh Cake purists, but how about celebrating Wales' national day with these Chocolate and Orange Welsh Cakes?
* Except he didn't ever slay a single dragon. Mainly because dragons are mythical creatures and don't exist. Obvs.
Chocolate and Orange Welsh Cakes
125g butter (unsalted, softened at room temperature and cut into small pieces)250g self-raising flour75g caster sugar50g orange or mixed peel50g chopped dark chocolate1 beaten eggPinch of salt1 tbsp milk (if needed)
1. Sift the flour and salt into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs2. Add the sugar, peel and chocolate and mix together3. Mix in the beaten egg and bring together to form a soft dough with a fork, using the milk to bind further if required 4. Turn the dough onto a lightly floured surface and using a rolling pin roll out the mixture to about 1cm thickness5. Using a cutter or upturned glass cut out the circles6. Heat an ungreased griddle or heavy frying pan on a medium heat7. Place the cakes onto the surface one or two at a time and cook one side before gently turning over to cook the other side8. Cool on a wire rack. 9. Tuck in with gusto
- Each Welsh Cake takes approximately 2-3 minutes to cook on each side; you should be aiming for a caramel, light brown colour
- If the cakes turn a darker colour, quickly, your pan may be too hot. Turn down the heat...is that better?
- My original, traditional Welsh Cake recipe can be found right here
Monday, 2 January 2017
Happy New Year!
It's a brand spanking New Year and that only means one thing! Well, two things. Firstly the hurried, panicked consumption of left over Mince Pies and chocolates from Christmas (8 pies and 4 boxes to go!!) and secondly the annual tradition that is the What Kate Baked 2017 baking trends forecast. As unreliable as the weather, as ill informed as the President-elect of the USA and as inaccurate as ever!
By the end of 2017 all baked goods will resemble this metamorphic rock. Your standard tin loaf will resemble the marbled Taj Mahal, your Welsh Cakes will resemble the the Washington Memorial and your key lime pie will resemble your ... kitchen worktop. Well, sort of. But doesn't it look pretty?
Image: meringue girls
Viva! Step aside Peru, this year's hottest travel destination will be influencing the food we'll be eating over the next 365 days. The legendary Portuguese Tart will be on every baker's must-bake list (or must-buy list if you've a brilliant Portuguese Bakery just down the road like we have).
Start relegating your plain white flour to the back the cupboard this instant. Coconut flour is the flour you need to be using this year. Sure, it is at least ten times the price of your standard stuff, but you'll be bang on trend my friend.
Sweet and Savoury
In the confusing taste turmoil that is combining sweet and savoury on the same fork, look out for savoury doughnuts such as the crab doughnuts served at Chiltern Firehouse and the seafood sundaes currently being enjoyed in the finest Parisian patisseries
Ice Cream Roll-Ups
Not the illegitimate child of Mr Whippy and a circus ringmaster's favourite saying, but a Thai street-food where liquid ice cream is flash frozen, stuffed with fruit then wrapped up burrito-style before being garnished with cookies. Otherwise known as your entire daily calorie allowance
And saving the very best trend for last...
Chocolate Cake for breakfast
Yes, you read that correctly. Throw aside your toast, wave cheerio to your Cornflakes, lets celebrate the dawn of 2017 with chocolate cake for breakfast. According to the Evening Standard the health benefits of dark chocolate means we'll be eating chocolate earlier in the day, not just in December when advent calendars provide a fulfilling, nutritious breakfast.
Grab a plate, channel Bruce Bogtrotter and have a very Happy New Year!
Thursday, 29 December 2016
A rather belated but very merry Christmas! I'm not entirely sure when etiquette experts recommend switching from wishing a Happy Christmas to a Happy New Year but as Father Christmas didn't deliver a copy of Debrettes this year, I'm sticking to Christmas. Even if the tree is looking decidedly wonky, tired and sad, the leftover turkey made into at least 352 supplementary dishes and the Internet is awash with "50 ways to lose those Christmas pounds" rather than "50 ways to make your Christmas Pudding even more indulgent".
Hope y'all had a good time. The toddler, although yet to be aware of quite what Christmas is about, certainly nailed the unwrapping of presents this year. As relatively new parents, we'd made the fatal mistake of wrapping said presents around 10pm on Christmas Eve, not realising that the toy kitchen we had bought was flat-ruddy-pack. With instructions that I'm sure were practically written by the toddler. In other words, little more than doodles of the kitchen at different stages of construction that after a few festive G & Ts were just a little bit tricky to decipher.
I do love this indulgent hiatus week between Christmas and New Year. Where it's still acceptable to eat Quality Street and Wensleydale with Cranberries for breakfast. To not get dressed until midday and still wear Christmas jumpers on frosty winter walks. To contemplate doing worthy things like the crossword or a game of scrabble but instead watch a feast of films on the telly (that you inevitably watched last Christmas. And the one before that). When you have friends round on the pretext of being social but have a hidden agenda of making sure they help you eat every last mince pie which you panic bought on Christmas Eve, forgetting that the shops only close for 24 hours and your freezer is full of homemade ones. And spend the best part of the week trying to decide what to do on New Years Eve... and settle on a quiet night in.
Talking of which, a happy, happy New Year to you all.
Friday, 4 November 2016
Hurrah it's Bonfire Night!
Or, if you live in a community similar to ours, Bonfire Week, as we've been hearing fireworks pretty much every night for the last seven days. Good to get some practice in I guess and perhaps my neighbours didn't get the memo; prior to 1959 it was illegal not to celebrate Bonfire Night.
It was of course thanks to an incompetent Guy Fawkes who failed miserably to blow up the Houses of Parliament, that each November 5th we set off rockets, light the bonfire and start the Catherine Wheels whizzing. Interestingly each year, prior to the State Opening of Parliament, the Yeoman of the Guard still search the cellars to ensure there are no conspirators hiding down there, a tradition since 1605.
It looks a super weekend for a firework display with dry, cold weather forecast. The only decisions left are which sweet treats to enjoy while craning your neck to get the best view of the fireworks. Will it be a traditional gingery parkin? A teeth-numbing, dentist-visiting Toffee Apple? Or will you stick to savoury and enjoy a couple of bangers (of the sausage kind)?
This warming apple, hazelnut and toffee cake is just the thing to take along to your bonfire night celebration. Tuck in to a slice or two in between trying desperately to write your name in the dark sky with a sparkler (alright if you are a Sue, not so if you a Sebastian).
Apple, Hazelnut and Toffee Cake
150g unsalted butter
150g light brown sugar
150g golden syrup
250g plain flour
2 tsps mixed spice
1.5 tsp baking powder
3 medium eggs
75g hazelnuts, roughly chopped
3 eating apples, cored, peeled and chopped roughly into chunks
Handful of toffees
Icing sugar for dusting
1. Preheat the oven to 180C/160C fan/Gas Mark 4. Grease and line a 2l loaf tine
2. Melt the butter, sugar and syrup over a gentle heat until melted. Remove from the heat and stir in the milk before setting aside to cool
3. In a large bowl, sift the flour with the spice and baking powder. Make a well in the centre and pour in the cooled butter mixture. Gently stir togther with a wooden spoon. Fold in the eggs, nuts and apple
4. Pour into the prepared tin and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool for five minutes in the tin then transfer to a wire rack
5. For the toffee sauce, put the toffees into a saucepan with a splash of milk and melt, stirring regularly. Drizzle over the cake and dust with icing sugar
This is based on a delicious magazine recipe
Thursday, 3 November 2016
Isn't this just the sunniest cake you've seen? A little antidote to the January blues, the dark evenings and the freezing cold mornings. A cake to comfort now that Len has left Strictly and the Bake Off is 100%, definitely no more after those cheery Christmas specials. A simple, straightforward bake that looks far more lavish than it really ought to.
Infact, if hygge (aka lifestyle choice of the moment) was a cake, this would be it. Hygge, hailing from the happiest nation in the world, Denmark, is the concept of cosy contentment. Think a focus on simplicity, wrapped up warm on a frosty winter's walk, spending time with those we love, a good book infront of a roaring fire, a hot bath surrounded in bubbles... Yes, this is one lifestyle craze I am more than happy to jump on the bandwagon with and join in wholeheartedly. Heck, it certainly sounds a lot more enjoyable and edible than previous Scandanivian exports: scary crime thrillers and saunas in the nude.
This recipe is from Nadiya Hussain, last year's Great British Bake Off winner, and possibly the most successful winner ever. It's her first recipe I've tried making and it certainly gets a big thumbs up (and second portions, please). The orange adds a much needed dose of sunshine at this time of year and crunch of the pistachios offsetting the sweetness and fragrance of the edible roses.
The full recipe can be found on The Times website where Nadiya has a weekly column. Happy baking!
Sunday, 30 October 2016
Halloween is now the second biggest party night after New Years Eve, with Tesco expecting to sell over three million pumpkins for us to creatively carve into amazing designs we've seen on Pinterest and zombie costumes the biggest seller on eBay.
But for those of us who much prefer Bonfire Night (me, me, me!) a recent YouGov survey suggests people actually prefer Bonfire Night to Halloween and despite Halloween's growth in recent years more money is still spent on Bonfire Night. Roll on November 5th, toffee apples and catherine wheels.
Nope, you won't find me dressed up as a zombie or blunting every kitchen knife attempting and miserably failing to carve a pumpkin this weekend. But in a nod to Halloween, it's all about the treats on this baking blog. These simple but scrumptious coconut chocolate truffles can be whipped up quicker than you can tear up an old bed sheet for the world worst ghost costume.
As you can see decorating is NOT my strong point. Not in a billion zombie-fied years. But I was reassured to read Nadiya, last year's Bake off winner wrote in her weekly baking column in The Times that it's all about the taste, the aesthetics are a bonus. And, having eaten more of these truffles than a dentist would strictly recommend, they are ruddy delicious.
Coconut Zombie Truffles
150g dark chocolate (I used bourneville because it's Mary Berry's fave)
150g double cream
25g unsalted butter
1 tsp vanilla extract
50g dessicated coconut
Black fondant icing
1. Break the chocolate into small pieces and place into a large bowl
2. On a gentle heat, warm the cream and butter until simmering and pour over the chocolate
3. Stir until smooth and place into the fridge for a at least four hours to set
4. Using either a spoon or melon baller, create the truffle balls and roll in the coconut
5. Use the fondant icing to create ghoulish faces
And here a few treats from Halloweens of the past: