Granny's Kitchen

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

Sticky Orange Marmalade Cake November 30, 2016

sticky-orange

It’s a freezing cold morning here in Wales, so keep on baking to keep warm!

A big hello! and welcome to new followers of my blog, I hope you find something that inspires you to bake too 🙂

 

Ingredients

 

For the sponge

175g butter, softened

175g caster sugar

3 lrg eggs, at room temperature and beaten

175g self-raising flour

pinch of salt

1/2 tsp baking powder

3 Tbsp thick cut marmalade

2 Tbsp milk

 

To finish

2 Tbsp marmalade

100g icing sugar, sieved

2 Tbsp water

 

Method

 

Preheat oven to 180C/gas 4. Line the base of a 20cm cake tin and grease the sides.

Put the butter and sugar into a mixing bowl and whisk until the mixture becomes paler and fluffy.

Gradually add the eggs, beating well after each addition, add a spoonful of the flour with each addition of egg. Sift the remaining flour, salt and baking powder into the bowl and whisk again. When thoroughly combined add the marmalade and milk and stir in.

Spoon the mixture into the prepared tin and bake for 55 – 60 minutes or until golden brown and firm to touch.

Run a round bladed knife around the tin to loosen the cake, then carefully remove and turn onto a wire rack (with parchment paper under the rack). Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

Put the sifted icing sugar into a small bowl and add the water to mix to a smooth runny mixture. Pour the icing over the cake – letting it run down the sides. Leave until completely set before cutting.

If stored in an airtight tin this cake will will keep for 5 days.

 

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Giant Jaffa Cake October 3, 2015

Jaffa Jaffa 1

 

Ok so here we have the first attempt, really not good as it fell apart. Then the the one that I changed the recipe slightly on, I know I shouldn’t say it myself but. second one is really good! 🙂

You can make this into an ‘adult only’ version by replacing a tablespoon of water for a tablespoon of Cointreau when you make the jelly 😉

 

Ingredients

 

1 pack Orange flavour jelly

2 lrg eggs

125g caster sugar

115g plain flour

65g shredless marmalade

85g dark chocolate (I used Bournville)

125ml double cream

 

Method

 

Dampen a 14cm round cake tin and line with cling film.

Make the jelly the day before, using only 300ml of hot water (the first time I used 500ml, too wobbly and couldn’t take the weight of the ganache!) once cooled slightly pour into the lined cake tin and place in the freezer overnight.

Pre-heat the oven to 180C/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.

Quarter fill a large pan with water and heat to a simmer. Put the eggs and sugar in a large, heat-proof bowl, then stand it over the pan,  make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like, when you lift the beaters out, they should leave a trail in the mixture. This took about 10 minutes. Be careful if your using a gas hob as the air coming from the mixer might blow the gas out.

Take the bowl off the heat and whisk for another minute. Sift the flour into the bowl, then fold into the mixture, try not to knock out the air you’ve whisked in.

Pour the mixture into the cake tin. Bake for 20-25 minutes, or until the top springs back when pressed.

Take the jelly out of the freezer at this point and place in the fridge.

Once the base is cooked turn it onto a rack to cool completely.

Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid. If it does set too much to spread you can zap it in the microwave for a couple of seconds.

Spread the marmalade on the cake.

Lift the jelly out of the cake tin on the cling film and flip over to sit on top of the cake.

Spread the ganache, starting around the top edge of the of the cake and working your way up onto the jelly (when put straight onto the top of the jelly, the jelly will fall apart! see above pic)

Leave in the fridge until ready to serve.

 

Bara Brith February 27, 2013

Bara Brith 1

 

This is translated as ”speckled bread”. Apparently once a week the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with some Welsh butter, so it’s no wonder that Bara Brith is still produced all over Wales.

 

Happy St David’s Day to all my Welsh Family and Friends on 1st March!

 

Ingredients

 

450g (1lb) mixed dried fruit
300ml (1/2 pint) tea
2 tbsp marmalade
1 egg, beaten
6 tbsp soft brown sugar
1 tsp mixed spice
450g (1lb) self-raising flour
honey to glaze

 

Method

 

Soak the fruit overnight in the tea.

Next day, mix the marmalade, egg, sugar, spice and flour into the fruit. Spoon into a lined loaf tin and bake in a warm oven 170C/gas 3 for 1 hour or until the centre is cooked through. Check from time to time that the top doesn’t brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.

Once cooked, leave the Bara Brith to stand for 5 minutes, then tip out of the tin on to a cooling tray. Using a pastry brush, glaze the top with honey.

Serve sliced with butter and some tasty farmhouse Cheddar. Store in an airtight tin.

 

Marmalade Cake Bars March 24, 2012

Make sure you measure the marmalade carefully – too much will make the cake stodgy.

 

Ingredients

 

250g self raising flour

2 level tsp baking powder

1 level tsp mixed spice

150g sultanas

150g dried apricots, cut into small pieces

175g butter, softened

150g caster sugar

Zest of 1 orange

3 large eggs

75g thick cut marmalade, plus 3 Tbsp for glazing

 

Method

 

Preheat oven to 180C/gas mark 4.

Line a 33 by 23cm shallow tin with baking parchment.

Sift the flour, baking powder and mixed spice into a large bowl.

Stir in the sultanas and apricots.

Add the butter, sugar, orange zest, eggs and 75g marmalade. Beat together until evenly mixed.

Put the mixture into the tin and level the top.

Bake for 45 – 50 minutes or until the middle of the cake springs back when lightly pressed.

Heat 3 Tbsp of marmalade carefully in the microwave, 10 seconds at a time is a good way to go.

Brush melted marmalade on top of the hot cake.

Cool on a wire rack.

 

 
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