Apple cake with Brandy buttercream

I’ve made this cake once before but didn’t have time to write a blog post about it so thought this time round i would make sure I could. It’s a really tasty twist on the usual apple cake with the addition of Raisins and nuts.

Although it looks like you need a lot of ingredients for this recipe they come in handy with all baking and a lot of cooking as well 🙂

Ingredients for sponge;

• 150g Unsalted butter, softened
• 300g Caster sugar
• 3 Medium free range eggs at room temperature
• 1/2 tsp Vanilla extract
• 300g Plain flour
• 1tsp Baking powder
• 1/2 tsp Bicarbonate of soda
• 1/2 tsp Ground cinnamon
• 1/4 tsp Ground ginger
• 1/4 tsp Freshly ground nutmeg
• 225ml Buttermilk
• 1 Eating apple, peeled, cored and finely chopped
• 40g Raisins
• 40g Pecans pieces

Ingredients for Buttercream;

• 85g Caster sugar
• 4 tbsp Water
• 2 Medium free range egg yolks
• 150g Unsalted butter, softened
• 1 tsp Vanilla extract
• 2-3 tbsp Brandy or dark rum

You will also need 2 x 20.5cm deep cake tins, greased and base lined with baking paper

To make the sponge;

1. Preheat the oven to 180°C
2. Add the butter and sugar to a large bowl and beat well until well combined and fluffy
3. In a seperate bowl mix the eggs and vanilla extract until just combined
4. Gradually add to the butter, sugar mix and beat well ensuring it’s all well mixed together
5. Into a bowl sift the flour,  Bicarbonate of soda, baking powder, cinnamon, ginger and nutmeg.
6. Add a third of this to the main mix and fold in with a metal spoon or spatula. Then add a third of the Buttermilk and repeat until all the flour and Buttermilk has been used ensuring the mixture is well combined after each addition
7. Then fold in the apple, Pecans and raisin gently
8. Divide between the two cake tins and bake in the oven for 30mins until golden brown on top and a skewer comes out clean from the middle
9. Leave to cool completely whilst you make the buttercream

To make the buttercream;

1. Put in the sugar and water into a small heavy based pan and heat on a medium heat until the sugar dissolves
2. Bring to the boil and heat to 110°C checking with a sugar thermometer
3. Whilst the sugar is coming to the boil place the egg yolks in a heat proof bowl and whisk for a few seconds until slightly foamy
4. When the sugar reaches temperature pour it into  the egg yolks whisking constantly until the mixture thickens, comes a moose like consistency and pales cooling completely
5. Mix in the butter, followed by the vanilla extract and either the rum or brandy to taste
6. The buttercream needs to spreadable but also hold its shape So if too runny then cover and place in the fridge for a short while

To make the cake;

1. Place one half of the cake topside down and spread half of the buttercream over the cake
2. Add on the other half of the cake and spread over the rest of the Buttercream

This is a really fantastic cake and tastes lush. I hope you’ve enjoyed reading this.

Until next time happy baking xxx

Shortbread

Thankfully this Friday I had the day off so decided to trial run some homemade shortbread before taking some into work for my colleagues, who have been nagging me for weeks to bring some in! After going out for a full English breakfast, a nice coffee I thought to make this would be a lush treat for when I got back from taking my dog for a long walk by my nearby canal.

This is a recipe I got off a family friend who made shortbread for us a while ago. It’s such a simple yet tasty recipe which can easily be adapted and added to. You can add things like chocolate chip, sultanas, currants and other additions which suite you.

The ratio for this is 3 Flour to 2 Butter to 1 Caster sugar. You can adapt this to make different size and thickness shortbread for your own needs.

To make the shortbread I made in a 20cm tin you need;

• 12oz Plain flour
• 8oz Butter, cubed
• 4oz Caster sugar, plus extra for dusting

You will also need a 20cm round or square tin lined with greaseproof paper

To make;

1. Preheat the oven to 170°C
2. Mix the flour and sugar in a large bowl
3. Add the butter and rub in using your fingers until it resembles bread crumbs or use a food processor to get the same consistency
4. Place into the prepared tin and press down firmly
5. Bake in the oven for 30mins until just golden on top
6. Remove from the oven and leave to cool slightly in the tin before placing onto a cooling rack
7. Sprinkle with the extra Caster sugar

To make some of the different variety shortbread mix in the fruit or chocolate after the butter has been rubbed in. I used about 3.5 oz of chocolate chips to make the ones for my colleagues.

I also had to share this picture I took whilst walking my dog. One of my favourite places with many happy memories both on and off the water.

Purton Canal.

I also made a lemon meringue tart for mothers day As it’s one of my mum’s favourite puddings 🙂

Lemon meringue tart

If you want to make this tart recipe it can be found earlier in my blog.

I hope you’ve all enjoyed reading this and please let me know if you try any of these recipes or have any questions.

Until next time happy baking xxx

Homamade jam doughnuts

I’ve always wanted to make my own doughnuts and after watching it on a cooking programme a while ago I knew I had to give it a go. It turned out to be easier than I thought although mine weren’t round like supermarket ones but I think they look better because of the homemade rustic look 🙂

Rustic look with a little jam leaking out. Yummy!

Some of you may say these are a little overdone and truth be told they do look it. However they aren’t. When you bite into them they still have that lovely just crisp edge of a doughnut. Next time though I will have learnt and know to cook them a little less.

Thsee doughnuts do take a while to make. The proving is an unfortunate necessity and make sure you have a warm place to use. A proving draw would be perfect which I would love to have. Maybe one day!

Ingredients;

• 185ml Lukewarm mill
• 55g Caster sugar, plus extra for sprinkling
• 10g Dried yeast
• 3 Egg yolks
• 375g Plain flour
• 1 tsp Salt
• 100g Unsalted butter, diced
• Jar of raspberry jam
• 1.5-2 ltr Vegetable oil

The quantity of raspberry jam which you use is dependant on how much you fill your doughnuts. I used nearly a full jar as I like a lot of jam in mine.

Also with the vegetable oil you need enough to fill your pan about 3 inches deep to ensure the doughnuts float and don’t touch the bottom of the pan.

To make;

1. Mix the milk with a large pinch of caster sugar in a medium bowl
2. Sprinkle the yeast over the top and set aside for 5-6 mins or until foamy
3. Add in the egg yolks and remaining sugar and mix well
4. In a seperate bowl sift the flour and salt together then rub in the butter with your thumbs and fingers until it resembles bread crumbs
5. Pour over the milk mix and using a metal knife and a cutting motion mix together until it forms a dough
6. Bring together the dough using your hands and place onto a lightly floured work surface
7. Kneed until a smooth and elastic dough is formed
8. Place into a well oiled bowl and roll the dough to ensure its coated. Cover with cling film and set aside in a warm draught free place for 1 hour or until doubled in size
9. Knock back the dough with a single punch and place onto a floured work surface
10. Divide into 12 equal pieces and roll using your palms into a ball. Place on a oiled/greased tray and press down slightly
11. Leave to prove for 40-45mins. These won’t quire double in size
12. Heat the oil to 160°c or until a bread crumb takes about 30s to become golden brown
13. Cook the doughnuts in batches for about 3 mins each side turning once until a deep golden
14. Remove and place onto paper towels to allow the oil to drain and leave to cool
15. Place the jam into a piping bag with a plain nozel and push into the doughnut until jam begins to come out. Work the nozzle from side to side to get more jam into the doughnut
16. Then coat in caster sugar and enjoy

These are best eaten on the day they are made when they are nice and fresh with a cup of tea. My doughnuts barely lasted a day in my house which shows people enjoyed them 🙂

I hope you’ve enjoyed reading this. Any questions please ask and let me know if you give them a try.

Until next time, happy baking xxx