Granny's Kitchen

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

Chocolate, Strawberry, Nutella Cake March 28, 2015

Choc, staw, nut

This is going to upset the chocolate lovers out there but, this cake needs to be eaten in 3, yes 3 day’s! 😉

Ingredients

240g self raising flour
60g Unsweetened cocoa
240g caster sugar
2 Eggs
130g softened butter
2/3 cup water
50g olive oil or vegetable
1 medium sized jar of Nutella or your own favourite choc/nut spread
2 Punnets of Strawberries

Method

Preheat oven to 175C/gas 4.

Line two 18cm/7ins victoria sandwich tins with baking parchment.

Put the flour, cocoa, sugar, eggs, butter, water and oil in a bowl and mix well for about 2-3 minutes.

Divide the mixture between the prepared sandwich tins and bake for 20-25 minutes, leave to cool in the tins for 10 minutes before transferring to a cooling rack.

Once completely cold, spread nutella over one cake then cover with slices of strawberries. Place the other cake on top.

Pipe more nutella around the outer edge of the top of the cake and place either a whole strawberry or half’s, around the top.

You could if you liked dust the top of the cake with a little icing sugar. But whatever you do, remember this cake won’t keep more than 3 days due to the fresh strawberries in it.

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Gooseberry and Strawberry Vanilla Custard Tart August 12, 2013

Gooseberry & Strawberry 1

A shortcrust pastry base filled with wobbly custard, dotted with seasonal fruit.

Thanks for the gooseberries Ann xx

 

Ingredients

 

250g shortcrust pastry

plain flour, for dusting

2 large eggs

200ml double cream

85g caster sugar

1 tsp vanilla extract

150g gooseberries, topped and tailed

150g strawberries

1 Tbsp of semolina or ground almonds

 

Method

 

Roll out the pastry on a lightly floured surface until large enough to line a 23cm tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.

Heat oven to 200C/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.

Sprinkle the semolina or ground almonds onto the pastry base.

Scatter the gooseberries and strawberries into the pastry case, then pour in the vanilla custard mixture. Bake for 40-55 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold.

 

Wimbledon Cupcakes June 27, 2012

Makes 12

 

Ingredients for the cupcakes

 

250g/9oz plain flour

55g/2oz ground almonds

2tsp baking powder

1/2tsp bicarbonate of soda

2 eggs

110g/4oz caster sugar

80ml/3fl oz sunflower oil

125ml/4 1/2 fl oz plain yoghurt

 

To decorate

 

300ml/11oz double cream

2 Tbsp icing sugar

6 – 8 strawberries, sliced

 

Method

 

Preheat oven to 180C/gas mark 4. Line a muffin tin with paper cases. Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.

Whisk the eggs lightly in a separate bowl. Stir in the sugar, oil and yoghurt and mix well. Stir in the dry ingredients, stir until only just combined.

Spoon the mixture into the cases and bake for 20 – 25 minutes until golden. Leave to cool in the tins for 5 minutes before transfering onto a wire rack to cool completely.

To decorate, whisk the cream and icing sugar until stiff. Spread onto the cupcakes then decorate with the sliced strawberries.

 

 
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