Granny's Kitchen

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

Mini Mango Cupcakes January 20, 2013

Mini Mango Cupcakes

Dried mango and creamed coconut give these little cakes a nice tropical flavour, made even better with a hint of orange. These are also a good way of getting fruit into the kiddies.

Ingredients

70g/2 1/2 oz dried mango, chopped finely

zest of 1 orange

3 Tbs orange juice

25g/1 oz creamed coconut

85g/3 oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

85g/3 oz self raising flour

Method

Put the mango and orange juice in a small bowl and leave to stand for 2 – 3 hours until the juice is mostly absorbed.

Pre heat oven to 180C/gas 4. Line a cupcake tin with mini paper cases. Finely grate the coconut.

Put the coconut, butter, sugar, egg, flour and orange zest in a bowl and beat together until smooth and pale. Stir in the mango and any unabsorbed orange juice.

Using a teaspoon put the mixture into the mini paper cases. Bake for 20 minutes or until risen and just firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

Makes approx 18 mini cupcakes.

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Spiced Honey Cake January 14, 2013

Spiced Honey Cake 3

With its warming flavour, this cake is delicious with or without the icing.

 

Ingredients

 

225g plain flour

1 level tsp baking powder

1 level tsp mixed spice

1 level tsp ground ginger

1 level tsp cinnamon

75g caster sugar

175g Orange Blossom Honey

75ml good olive oil

2 large eggs

finely grated zest of 1 orange

1 level tsp bicarbonate of soda

100ml orange juice, plus 1 Tbsp for the icing

50g icing sugar, sieved

 

Method

 

Line a 21cm square baking tin with parchment paper. Pre heat oven to 180C/gas 4.

Sift the flour, baking powder, mixed spice, ginger and cinnamon together in a bowl. Stir in the caster sugar.

In another bowl, beat the honey, oil, eggs and zest. Stir into the flour mixture.

Stir the bicorbonate of soda into the orange juice – it will start to fizz up. Immediately stir it into the cake mixture until evenly mixed. Pour into the prepared tin – its a very runny mixture but will firm up when cooked.

Bake for 55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

Mix the icing sugar with the extra orange juice, then drizzle on top of the cake.

Make yourself a cuppa and enjoy.:-)

 

Crazy Caterpillar Birthday Cake June 20, 2012

This is a no-bake cake made from cake crumbs, home-made or bought. You can double the quantity for an extra large party, but remember the cake is rich and heavy in texture so you’ll only need to serve a small amount. One ball per person is more than enough!

 

First off you need to make a Truffle cake…it’s easy, unless your buying a ready made cake to use

 

Ingredients

175g/6oz plain sponge cake pieces

175g/6oz/2 cups ground almonds

75g/3oz/scant 1/3 cup dark brown sugar

5ml/1 tsp ground mixed spice

pinch of ground cinnamon

grated rind of 1 orange

45ml/3 Tbsp freshly squeezed orange juice

75ml/5 Tbsp clear honey

 

Method

Place the sponge cake pieces into the bowl of a food processor or blender (if your food processor isn’t working :-() and process for a few seconds to form fine crumbs.

Place the cake crumbs, ground almonds, sugar, spices, orange rind, orange juice and honey in a large bowl and stir well to combine into a thick, smooth mixture.

 

Now onto the Caterpillar Cake

 

Ingredients

1 quantity Truffle Cake mix

675g/1 1/2 lb white ready to roll icing or coloured ready to roll icing if you can find it

red, blue and yellow food colouring

small flower cutter

large flower cutter

 

Method

 

Using slightly damp hands, roll the truffle cake mixture into balls, slightly larger than the size of a walnut. Place them on a baking sheet as you make them, then cover with cling film and set to one side.

Divide the icing into three equal portions, then colour one portion red, one blue and one yellow. Remove a small amount of blue and yellow icing, to make the face features, and set aside, covered with cling film.

Roll each colour of icing into a sausage shape about 45cm/18ins long on a work surface lightly dusted with icing sugar. Make sure the sausage shape is even all the way along; if it breaks, compress the icing into a ball and start again.

Place the three long sausages side-by-side on the work surface. Starting at one end, hold them together firmly and start to turn them in a twisting motion – do not squeeze. Place the twist back on the work surface, then use a rolling pin to push and roll the twist gently until it’s flat and the colours have merged. It should now be 50cm/20ins long.

Lay the truffle balls along the length of the of the icing strip, then wrap the icing evenly around the balls, sealing the join by pinching the icing together. (An extra pair of hands would be really useful for the next stage) Turn the Caterpillar over so that the join is underneath, tucking in and cutting off any excess icing from the ends. Lift the Caterpillar onto your board or plate and position, curving it slightly.

Roll out the reserved blue and yellow icing thinly and use the flower cutters to make the eyes. Use a little water to stick the smaller one onto the larger one then a little water to stick the eyes into place. Roll a tiny bit of the icing into a small sausage shape and using a little water place on as the mouth

 

 

 

Orange Sponge Cake February 10, 2012

This is a wonderful light textured cake with a lovely orange flavor.

 

Ingredients

 

1 cup self raising flour, sifted

1 1/4 cups icing sugar, sifted

5 egg yolks

1 Tbsp orange zest

5 egg whites

1 tsp vanilla extract

1/2 tsp cream of tartar

 

Method

 

Combine flour and 1/2 cup of the sifted icing sugar, set aside.

In a bowl beat the egg yolks with an electric mixer on high for about 6 minutes or until thick and lemon coloured.

Gradually add the remaining icing sugar, beating constantly for about 4 minutes.

Stir in the orange zest

Wash the beaters thoroughly.

In a large bowl beat the egg whites, vanilla and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites.

Sift flour mixture over the egg mixture, 1/3 at a time and fold in gently.

Turn into greased tin.

Bake at 325F/160C/gas mark 3 for 55 minutes or unyil the cake springs back when lightly touched.

Leave in the tin to cool for 5 minutes before turning onto a wire rack to cool completely.

 

Next up the choice is yours, as you can see I made Glace Icing and decorated mine.

You could also poke holes in the top of the cake with a fork and pour an orange syrup over it. Here’s how you can do that..

 

1 cup orange juice

1Tbsp honey

1/2 tsp almond extract

Put the orange juice and honey in a saucepan and simmer for 5 minutes.

Remove from the heat and stir in the almond extract.

Spoon the syrup evenly over the cake, a small amount at a time, allowing the cake to absorb the syrup.

Chill if liked.

 You need a 9ins cake tin. It can be a Bundt Tin a regular Cake Tin or a Patterned one similar to the one I used.

 

 

 

 
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