Granny's Kitchen

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

Raspberries and Cream Cake July 20, 2015

Raspberries & creamThis is a really indulgent cake and would be perfect for Mother’s Day or other special occasions.

Ingredients

250g butter, softened

250g caster sugar

4 lrg eggs

200g self-raising flour, sifted

50g ground almonds

1 tsp baking powder

2 lemons, zested

For the filling

100g mascarpone

200ml whipping cream

3 Tbsp icing sugar

200g frozen raspberries, defrosted and drained

For the icing

125 g butter, softened

175g icing sugar

1 lemon, zested

2 Tbsp milk

pink food colouring

Method

Pre heat oven to 160C/gas 4. Grease and line 3 18cm cake tins.

Beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk – it should fall off a spoon when tapped).

Divide the mixture evenly between the three cake tins and bake for 25 minutes or until a skewer inserted into the cake comes out clean, Turn onto a wire rack to cool.

To make the filling, beat the mascarpone with the cream and icing sugar until stiff enough to just hold it’s shape. Fold in the raspberries and set aside.

For the icing, beat the butter and icing sugar in a bowl until light and fluffy. Add the lemon zest, milk and few drops of pink food colouring, until the desired shade of colour is reached.

To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling mixture. Top with the third sponge. Usig a spatula, spread the frosting over the cake.

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Peach Melba Semifreddo July 7, 2015

Peach Melba Semifreddo 1

This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)

 

Ingredients

 

411g tinned peaches in fruit juice

3 lrg egg yolks, plus 2 egg whites

90g caster sugar

150g fresh raspberries

2 tsp lemon juice

75g full fat Greek yoghurt

 

Method

 

Line a loaf tin with clingfilm.

Drain the peaches and reserve 2 Tbsp of the juice.

Puree the peaches & 2 Tbsp of juice.

Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.

Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.

Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.

Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.

For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.

Whisk the remaining egg yolk with 20g sugar over hot water as before.

Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.

Whisk the remaining egg white and sugar, as before.

Fold into the berry mixture.

Pour over the frozen peach layer.

Return to the freezer for at least 4 hours.

To serve, thaw for 10 minutes then turn out of the tin and slice.

 

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

 

Raspberry Balsamic Cupcakes July 4, 2012

The sweetness of the swiss meringue buttercream plus the tartness of the raspberry syrup, these are to die for!

Makes 12 – 18

 

Ingredients, for the cupcakes

 

225g/8oz plain flour

1 1/2 tsp baking powder

75g/2 3/4 oz dark brown sugar

175g/6oz golden syrup

125g/4 1/2 oz butter, softened

60ml/2fl oz milk

3 eggs, room temperature

1 tsp vanilla extract

 

For the Swiss meringue buttercream

 

4oz egg whites (3-4 large egg whites or about 1/2 cup)

1 cup granulated sugar

1lb butter, room temperature

2 tsp vanilla extract

 

For the raspberry balsamic syrup

 

200g/7oz frozen raspberries

275g/9 3/4oz caster sugar

1 1/2 Tbsp balsamic vinegar

 

Method

 

Preheat the oven to 170C/gas mark 3. Line a 2 muffin tin’s with paper cases. Sift the flour and baking powder into a bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla extract. Whisk for 3-4 minutes until well combined, very smooth and pale in colour. Divide the mixture between the paper cases and smooth the tops with a teaspoon.

Bake for 20-25 minutes, turning the tin around after 15 minutes, until golden brown and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To make the Swiss meringue buttercream

 

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and, using an electric whisk, beat until double in volume on MEDIUM-HIGH speed. When you stop the whisk, the meringue should not move around in the bowl. Cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

Add half the butter into the bowl immediately and beat until the meringue has covered the butter completely. Add the rest of the butter and repeat. Slowly increase the mixer’s speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

 

To make the raspberry balsamic syrup

 

Put the raspberries in a non-stick frying pan over a medium heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar that hasn’t dissolved. Drizzle over the vinegar and cook without stirring for 4-5 minutes or until it goes syrupy. There should still be some whole raspberries left. Remove the pan from the heat and set aside to cool.

To decorate, either pipe or spoon a heaped teaspoonful of swiss meringue buttercream onto the centre of each cupcake, then top with a small teaspoonful of raspberry syrup

 

 
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