Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Cherry Bakewell Cake June 13, 2017

If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam. I made this for a neighbour who recently helped me out.

 

Ingredients

 

200g butter, softened

200g sugar

100g ground almond

100g self raising flour

1 tsp baking powder

1/2 tsp almond extract

4 lrg eggs

 

For the filling & topping

 

1/2 a 340g jar of cherry conserve

175g icing sugar

2-3 Tbsp lemon juice or water

2 Tbsp ready toasted flaked almonds

 

Method

 

Heat oven to 180C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

 

 

Melting Moments February 17, 2012

Ingredients

250g unsalted butter, softened

60g icing sugar, sifted

1/2 tsp vanilla extract

250g plain flour

60g cornflour

red food colouring (the gel type works best)

For the filling

125ml full-fat or semi-skimmed milk

2 Tbsp plain flour

125g caster sugar

125g unsalted butter, softened

1/2 tsp vanilla extract

2 Tbsp jam

Method

Beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few more seconds

Sift the flour and cornflour together into the bowl and mix until smooth.

Paint a straight line of food colouring on the inside of a piping bag, from the tube opening of the bag. Spoon the mixture into the piping bag.

Spoon 32 spoonfuls onto the baking tray. Chill in the fridge for about 15 minutes to firm.

Preheat the oven to 180C/350F/gas mark 4.

Bake the biscuits for about 15 minutes until they are pale golden. Leave for a few minutes before transferring to a cooling rack.

To make the filling, heat the milk with the flour in a small saucepan, whisking constantly until the mixture thickens and boils. Whisk over a very low heat for a minute too cook out the taste of the flour, then pour the mixture onto a plate. Cover closely with cling film to prevent a skin forming and leave until completely cold.

Beat together the butter and sugar until very pale and fluffy. Add the thickened milk mixture and vanilla and beat until light, creamy and almost white.

To assemble, spread a little jam on the bases of half the biscuits. Spread the cream filling onto the other halves and sandwich the two halves together.

Here’s another slightly different recipe…

You can use the vanilla or 1/2 tsp cardamom powder. You can also dust these cookies with icing sugar.

Ingredients

100 g (3/4 cup) plain flour
30 g (2 tbsp) cornflour
60 g (1/2 cup) icing sugar
100 g (1/2 cup) butter
2 Tbsp milk
1 tsp vanilla extract

Method:

Sieve the flour and the cornflour together into a bowl.

In another bowl mix in the butter and the sugar with a hand blender or a wire whisk or put in the stand mixer with the paddle attachment and blend until smooth and creamy.

Put in the flour mixture, milk and vanilla extract and mix until smooth and there are no lumps.

Preheat the oven to 180 degrees centigrade/ 350F/Gas mark 4.

Make small balls, flatten lightly with your palms and bake.

Bake for 12 to 15 minutes or until the cookies turn golden brown at the edges.

 

Chocolate Beetroot Cake December 7, 2011

Chocolate and Beetroot go perfectly together. This makes a fudgy, moist cake which will keep for a week in an air-tight tin.

 

Ingredients

3 medium beetroots (approx 300g)

300g caster sugar

3 large eggs

250ml vegetable oil

75g cocoa powder

250g self raising flour

1 1/2 tsp bicarbonate of soda

For the filling

1oog unsalted butter, softened

200g icing sugar, sifted

1 Tbsp cocoa powder

2 Tbsp cold milk

2 generous Tbsp cherry conserve

Method

Boil the beetroot in water until it’s tender to the point of a knife, about 30 minutes. Drain and allow it to cool for 30 minutes or so, then remove the skin and coarsely grate the beetroot.

Preheat oven to 180C/gas mark 4, and prepare two cake tins (20cm diameter) by greasing and lining with Baking Parchment.

Beat the sugar, eggs and oil together. Add the grated beetroot and cocoa and mix well.

Finally, sift in the flour and bicarbonate of soda and mix again.

Divide the mixture between the cake tins, smoothing  flat.

 Bake for about 35 minutes, until the cakes feel springy to touch.
 Remove from oven and let them stand for 15 minutes before gently turning out onto a wire rack.
 While the cakes cool, make the butter-cream filling.
 Beat the butter, sugar and cocoa together, then drizzle in the milk and beat again. Add a little more milk if it’s needed, but you     want the filling to be very smooth and to hold it’s shape.
 When the cakes are completely cold, lay each one flat side up.
 Spread one with the butter-cream and the other with cherry conserve then sandwich together.
 It’s always a bonus when the cream and conserve ooze out of the sides a little.
 

 
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