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.

 

 

Strawberry Tarts September 12, 2015

Strawberry Tarts

These are a lovely tasty way to say goodbye to Summer and they’re easy to make too.

If you’ve visited my blog before you’ll most probably know I’m useless at making pastry, so I bought ready made all butter pastry cases. But go ahead and make your own if thats what your good at 😉 I used 8 pastry cases but you could use mini ones or make one large tart.

 

Ingredients for the strawberry filling

 

2 cups of washed, hulled and roughly mashed strawberries

1/2 cup granulated sugar, plus 3 Tbsp

zest of one lemon

3 tsp cornflour

 

Ingredients for the vanilla cream topping

 

1/2 cup soured cream

2 Tbsp soft dark brown sugar

1 tsp vanilla bean paste or 1/2 a vanilla bean, seeds scraped out

small srawberries for garnish, optional

 

Method for the strawberry filling

 

In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.

Continue to cook for about 5 minutes, until thickened.

Allow to cool for 15 minutes, then divide into the tart shells. Place in the fridge to chill.

 

Method for the vanilla cream topping

 

In a small bowl stir together the sour cream, brown sugar, and vanilla, until smooth.

Dollop onto the chilled tarts, and top with a mini strawberry.

Tip: This vanilla cream topping does not go thick like whipped cream. Best not to put on top of the tarts until your ready to serve. This cream is also delicious used for dipping fruit into.

 

 

 

 

 

No Bake Chocolate Peanut Butter Squares July 5, 2015

Chocolate PB

These are perfect for this warm weather we’re having. No bake, oh yes please!

 

Ingredients

 

Base
7 oz (200g) digestive biscuits
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter

 

Chocolate Layer
7 oz (200 g)  chocolate, I used half dark & half milk
1/4 cup (60g) creamy peanut butter, divided

 

Method

 

Place the biscuits into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.

Line an 8” x 8” square pan with baking parchment.

Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.

Melt chocolate and 2 tbsp (30g) of creamy peanut butter in a bowl over hot water.. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate, peanut butter mixture over peanut butter biscuit layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.

Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

 

Healthy Coconut Macaroons May 20, 2015

Coconut Macaroons 1

 

This is a nice easy recipe, not sure why I haven’t made them before..

 

Mix equal weights of Carnation Light (low fat) condensed milk and coconut. Roll into small balls, flatten slightly for the bottom and bake at 175C/gas 4 for 10 – 12 minutes. You can be decadent and coat the bottoms with chocolate or add choc chips (or raisins) to the mix but plain ones are great too.

 

 

 

 
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