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.

 

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Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

Cream the butter and sugar together until its pale, light and fluffy

Add the egg a little at a time, beating well after each addition

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar, beating until buttercream is smooth and creamy.

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉

 

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.

 

 

Upside-Down Pear Cake November 12, 2016

pear

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

 

Rainbow Swiss Roll Cake July 1, 2016

Swiss

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

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

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

 

Rainbow Cake with Cream Cheese Frosting May 29, 2016

Rainbow

Made this for my Daughter’s Birthday. I used a cream cheese frosting because it’s not quite as sweet as a buttercream frosting.

I started by making 2 Victoria Sponge cakes.

 

Ingredients

350g butter, at room temperature

350g caster sugar

6 eggs, beaten

350g self raising flour

pinch of salt

Food colouring, preferably the gel type in red, yellow, pink, blue, orange, purple & green

 

For the Cream Cheese Frosting

340g cream cheese, at room temperature

1 1/2 cups butter, at room temperature

6 cups icing sugar

2 tsp vanilla extract

 

 

 

Method

Preheat oven to 180C/gas 4

Now if you have them line 7, 20cm sponge tins with parchment. Otherwise do the same as I did & just keep on washing the tins you do have between each use.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in.

I divided the mixture (as equally as possible) between 8 small dishes, & added a different colour to each of them except the last.

Place then on the same shelf in the centre of the oven and bake for 10 – 15 minutes until risen slightly, golden brown and begining to shrink from the sides of the tins.

Leave all the cakes to cool while you make the frosting.

Cream together the cream cheese & butter.

Mix in the icing sugar & vanilla.

Sandwich all the cakes (apart for the plain one, leave that on to one side for later) together with the frosting, keeping some back to cover the top & place in the fridge until ready to use.

Wrap the 8th cake in cling film & place in the freezer for a following recipe 😉

 

 

 

 

 

Coconut Oil Scones February 21, 2016

Filed under: Coconut milk,Coconut Oil,Self Raising Flour — dogsmum @ 4:39 pm
Tags: , ,

Scone

Scones are easy to make, but these coconut oil scones are even easier and they only have a hint of coconut flavour to them.

 

Ingredients

 

300g self raising flour

55g coconut oil

175ml coconut milk

Makes 8

 

Method

 

Preheat oven to 180C/gas 4-5. Line a baking sheet with baking parchment.

Place the flour and coconut oil in a bowl and use your hands to combine till you have a breadcrumb consistency.

Slowly add the milk. Avoid over mixing as this what makes them tough and we want light and fluffy scones.

Once combined roll out onto a lightly dusted surface and cut out circles.

Place your scones on a baking sheet and bake for 10 minutes. They will be pale so check the underneath has browned slightly.

Remove from the oven and allow to cool a little before smothering with jam.

 

 
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