Gingerbread Cupcakes

Gingerbread Cupcakes

After a wonderful weekend spent at The Cake & Bake Show in Manchester, I am fully in the Christmas spirit! What better way to begin celebrating the Christmas season than with these gingerbread cupcakes. Gingerbread flavour and gingerbread men just scream Christmas, they make me feel so festive and ready to curl up under a blanket on the sofa. I’ve infused these gingerbread cupcakes with ground ginger and mixed spice for that classic gingerbread flavour, and there’s also ground ginger in the buttercream for extra yum! I found some absolutely adorable gingerbread men fondant decorations and sprinkles to decorate them with, and you can easily find these online. I’ve linked them below too via Amazon so you can easily recreate every element of this recipe!

Jump straight to the recipe!

To make the gingerbread cupcakes I started by melting the butter, light brown sugar and golden syrup together in a pan on a low heat. I let it cool for 5 minutes.

In a mixing bowl I whisked together the eggs. I added the melted butter mixture, spices and flour, and whisked everything together.

I seperated the mixture into cupcakes cases

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes until they were golden brown.

To make the buttercream I used my electric mixer to beat together the butter, icing sugar, vanilla extract and ground ginger.

I piped it onto the cupcakes using my Wilton 2D nozzle, then added some little gingerbread icing shapes and sprinkles.

gingerbread cupcakes

These gingerbread cupcakes are absolutely yummy and just looking at them makes me so excited for Christmas! They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.

 

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Treat Petite hosted by me, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, and Fiesta Friday hosted by Life Diet Health and My Culinary Saga.

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5 from 4 votes
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Gingerbread Cupcakes

Servings 12

Ingredients

For the cupcakes

  • 175 g Butter or baking spread
  • 75 g Light brown sugar
  • 100 g Golden syrup
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Ground ginger
  • 1 tsp Mixed spice

For the buttercream

  • 200 g Butter
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla
  • 1 1/2 tsp Ground ginger

For the decoration

  • Gingerbread man fondant shapes optional
  • Gingerbread man sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. Melt the butter, light brown sugar and golden syrup together in a pan on a low heat. Let it cool for 5 minutes

  3. In a mixing bowl whisk the eggs together

  4. Add the melted butter mixture and whisk it in

  5. Add the groudn ginger, mixed spice and flour, and whisk it until the flour is fully combined

  6. Divide the mixture equally between the cupcakes cases



  7. Bake them for 20 minutes until they are golden brown, remove them from the tin and place them on a cooling rack to cool down fully

  8. To make the buttercream use an electric hand mixer to beat together the butter, icing sugar, vanilla extract and ground ginger until smooth

  9. Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired

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An Evening at John Whaite’s Kitchen

An Evening at John Whaite’s Kitchen

John Whaite is the winner of the third series of The Great British Bake Off, which aired back in 2012. Since then he’s released three cookery books, trained at Le Cordon Bleu, was a resident chef on Lorraine, a guest chef on Sunday Brunch, presented Chopping Block with Rosemary Shrager, and opened a cookery school. Suffice to say, he’s been busy! I’ve been lucky enough to meet him briefly a couple of times at events like The Cake & Bake Show, and I cooked with him at a Neff & ao.com event a couple of years ago.

I was invited by ao.com to attend a baking class at John’s cookery school – John Whaite’s Kitchen – which is located in Wrightington, just north of Wigan and about a 40 minute drive from central Manchester. I found it easily and parked up. I was greeted by John and the AO team and handed a warm cup of mulled cider which was desperately needed as it was a very chilly evening! John was chatty and friendly and I was pleasantly surprised that he remembered meeting me at the Neff event back in 2014. After all, he must meet so many new people all the time.

The cookery school was beautifully decorated and the shelves lined with mixers, cake tins and ingredients were a baker’s dream!

Once everyone arrived we set about making a Gingerbread Latte Swiss Roll under John’s instruction. He certainly knew his stuff when it came to the technical aspects of baking, he explained all about the protein structures of egg and how they change when they are whisked up. The roll was made using a genoise sponge which involved whisking eggs and sugar in a Kitchen Aid mixer on a high speed for around 7 minutes to create volume, as the sponge contains no raising agent.

The filling of the sponge was supposed to be whipped cream, mascarpone cheese and coffee extract. As I’m not a coffee fan, John suggested adding a couple of tablespoons of Biscoff spread instead, which was a fantastic idea!

I felt quite confident baking the roll as I’ve made things like it several times before, but several of the other bloggers were not as confident and John made sure that everyone had his time to ask questions, check on their mixture and make sure they were following the steps correctly. Even if you are not a confident baker, you’d have no problems producing a gorgeous bake with John’s assistance.

We stopped for a break and ate some delicious butternut squash soup, while John gave us a demonstration on tempering chocolate. It was very memorising to watch!

We then tucked into this awesome cheeseboard!

To decorate the rolls John helped each of us pour over a mirror glaze, then we added chocolate shards, chocolate coffee beans, cacao nibs and some gold shimmer spray. They looked absolutely gorgeous! Everyone put their own spin on the decoration and each roll looked slightly different. We were also very kindly provided with swiss roll carriers by the AO team to take our goodies home with us.

And this was the finished product! It looked stunning and had such a professional finish. Of course I had to get a photo with me and my creation in front of the logo!

I had a brilliant time at John Whaite’s Kitchen Cookery School, I loved every moment. Baking is one of my favourite things to do, and learning from someone so accomplished as John was a great opportunity. He is also such an entertaining presence and cracked lots of genuinely funny jokes throughout the session. The AO team did an amazing job by organising the whole event and they are such a friendly bunch. It was also great to meet some fellow bloggers, and see some again that I’ve met before.

John also kindly had photos with us all and we were all given a new copy of his book – Perfect Plates in 5 Ingredients – which he signed for me, as well as some Joseph Joseph baking tools. I’m really looking forward to making some recipes from his book as many of them look divine. With only 5 ingredients each, they will no doubt be fuss free and easy to make too. John also has a new range of crockery out (the navy bowls and jug with gold trim in the photo at the top) which looks absolutely gorgeous and is going on my Christmas list!

When I cut into the swiss roll I was very pleased to see such a fab swirl! I loved the whole thing, it was very delicious and this would be an amazing centrepiece for a Christmas meal or party. I’ve included the recipe below if you’d like to make this at home.

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Gingerbread Latte Swiss Roll

Ingredients

  • 4 Eggs
  • 100 g Dark brown muscavado sugar
  • 30 g Golden syrup
  • 110 g Plain flour
  • 2 tsp Ground ginger
  • 1/2 tsp Cinnamon
  • 125 g Double cream
  • 125 g Mascarpone cheese
  • 1 tbsp Coffee extract
  • 3 tbsp Icing sugar
  • Mirror glaze warmed to 34C
  • Tempered chocolate shards
  • Gold leaf
  • Chocolate coffee beans
  • Cacao nibs
  • Edible gold glitter

Instructions

  1. Preheat the oven to 200C/180C Fan/Gas Mark 6. Grease and line a large baking tray (43x28cm)

  2. For the cake, put the eggs, caster sugar and golden syrup into a KitchenAid fitted with whisk attachment. Whisk until the mixture triples in volume and reaches the ribbon stage

  3. Sift the dry ingredients together onto a piece of baking paper, then add to the mixing bowl and whisk briefly until incorporated

  4.  Pour the batter onto the greased and lined tray, smooth out with a small crank handled palette knife and tap the tray on the worktop three or four times to expel any large air bubbles

  5. Bake for 8-10 minutes, until the sponge springs back when gently prodded

  6. Prepare a clean, damp tea towel on the worktop and place onto that a piece of baking paper. As soon as the sponge is baked, invert it onto the baking paper. Roll the sponge up tightly inside the paper, starting from one of the shorter ends. Then roll that up inside the towel. Allow to cool completely

  7. For the filling, whisk the cream with the icing sugar to soft, floppy peaks. Whisk in the marscapone and coffee extract until combined and thick

  8. Unroll the cooled cake and spread the filling over it as evenly as possible. Re-roll the cake and freeze until almost solid

  9. Set the frozen cake onto a wired rack and pour over the warmed mirror glaze. Allow the glaze to set then decorate with the chocolate shards, gold leaf, edible glitter, cacao nibs and chocolate coffee beans

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Orange & Gingerbread Pavlova

Orange & Gingerbread Pavlova
Christmas has come around so fast, like it always does, and is only 5 days away now. I really love the modern Christmas of today, and how every year new ideas and traditions are created. Although we still love the classics of Christmas, we longer stick to them so rigidly. So if you don’t fancy Christmas pudding after your dinner this year, you can turn to practically any other type of dessert to satisfy your sweet tooth and impress your family and friends. I think this pavlova does just that! It incorporates traditional flavours of Christmas like fresh orange and spicy ginger, but it also creates a stunning centerpiece for any Christmas dinner table.

I started by making the meringue. First things first, weigh your egg whites. I used 180g egg white, this is approximately 6 large eggs. If you’re left with egg yolks, check out some ways to use it up here. Or you can now buy egg white on it’s own in a carton from Two Chicks. I set it whisking in my mixer along with 1 tsp cream of tartar until stiff peaks formed – you know this has happened when you can tip the bowl upside down without it falling out.

The reason you weigh the egg whites is so your can double the weight of your sugar. I used 180g caster sugar and 180g light brown soft sugar. I added 90g of each sugar into the mixer after the stiff peaks had formed and while it was still mixing. I also added 2 tsp ground ginger.

I then folded the remaining sugar into the meringue using a spatula.

I arranged the meringue into a circular shape on a lined baking tray. I made it flat in the center and more textured around the edges.

I baked the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then left it to cool completely.

I whipped up 300ml double cream and spread it in the middle. I sprinkled over 3 crushed up ginger nut biscuits.

I then added some orange zest, slices of orange with the rind cut off and these gorgeous dark chocolate pearls from the Chocolate Trading Co.

How’s that for a showstopper?! I was so pleased with how it turned out and the final look after decorating.

The pavlova is best eaten straight away and I had some friends round who were happy to help! The meringue is sweet and spicy, the orange is juicy and fresh, and the chocolate and biscuits add texture amongst the soft cream. It really is a heavenly dessert. Happy Christmas everyone!

I’m entering this into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.

And into Credit Crunch Munch hosted by Fab Food 4 All as I used leftover egg whites that I had frozen when I made custard with the yolks a few months ago.

And into the No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food for the same reason.

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Orange & Gingerbread Pavlova

Ingredients

  • 180 g Egg whites (approx 6 large eggs)
  • 180 g Caster sugar
  • 180 g Light brown sugar
  • 1 tsp Cream of tartar
  • 2 tsp Ground ginger
  • 300 ml Double cream
  • 3 Ginger nut biscuits crushed
  • 1 Orange
  • A handful of Dark chocolate pearls

Instructions

  1. Weigh your egg whites. Then whisk them in a mixer along with the cream of tartar until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out
  2. The reason you weigh the egg whites is so your can double the weight of your sugar. Measure out both types of sugar to double the weight of the egg whites, and add half of the sugar mixture into the egg whites while the mixer is on. Add the ground ginger too
  3. Fold the remaining sugar into the meringue using a spatula
  4. Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
  5. Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
  6. Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
  7. Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls
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Ghostly Gingerbread & Pumpkin Cake Truffles

Ghostly Gingerbread & Pumpkin Cake Truffles
Happy Halloween everyone! I really love this time of year, my flat is currently decorated with pumpkins, candles, cobwebs and skulls, and I’ve also spread the Halloween ‘fear’ into the office as well. I always get involved in dressing up and carving pumpkins, it’s so much fun! One of the best parts for me is Halloween and autumn themed baking. I love to bake with pumpkin and try and make my bakes suitably scary. These Ghostly Gingerbread & Pumpkin Cake Truffles are no exception, filled with autumn flavours and then surrounded by Halloween spookiness! Here’s how to make them…

I started by making the gingerbread biscuit middle of the truffles. I made a few more than I needed as this was an idea I invented, but it’s better to make too many than too little so I’ll give you the amounts I used. I started by whizzing up 200g ginger biscuits in a food processor.

I melted 75g butter and mixed it into the biscuit crumbs.

I grabbed bits of the the mixture and rolled them into small balls, about the size of a blueberry. I placed them onto a lined baking tray. I then put them in the freezer for 3 hours.

To make the cakes I used Two Chicks new product – free range whole egg. You may have seen their liquid egg white before, which is super convenient for making meringues without having to worry about what to do with the leftover egg yolks. Now they’ve also released this one which includes the yolks, so you can bake with it, or make omelettes and quiches for example. I found it very useful for recipes where you want to change the quantities, you can’t halve an actual egg, but with this product you can!

To make the cakes I started by mixing together 115ml vegetable oil, 90ml Two Chicks liquid whole egg, 200g caster sugar and 1 tsp vanilla extract.

I then added 225g plain flour, 3 tsp cinnamon, 1 tsp mixed spice, and 1 tsp baking powder and mixed in. Finally I folded in 200g pumpkin puree (I use Libbys).

I put the batter into 12 cupcake cases to bake them. It doesn’t really matter how you bake the mixture, but I find cupcakes quick to cook and to cool.

 

I baked them on 180C/350F/Gas Mark 4 for 20 minutes. I left them to cool fully.

 

 

When the cake was cool I crumbed it in the food processor.

Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. I mixed it all together.

I got the ginger biscuit balls out of the freezer, grabbed some pumpkin cake mixture and made a patty. I placed a ginger biscuit ball in the middle.

 

 I then wrapped the cake mixture around the biscuit and rolled it into a ball.
Once all of the cake was used up, I put them back into the freezer for another 3 hours, or until frozen fully.

 

To cover the cake truffles I used Renshaw Colour Melts in white. I simply dipped the cake truffles in and then set them onto baking paper. The chocolate sets really quickly because they are so cold from the freezer. You can also use white chocolate to cover them, but it creates a more yellowish appearance. To paint on the ghost eyes and mouth I melted a few blocks of dark chocolate and painted them on with a small paintbrush. I also painted ‘Boo!’ on a few of them too.

Cake Truffles

I was so pleased with the reaction I got for these cake truffles! There were ‘wows’ all round, and they all disappeared in less than an hour. Even people who weren’t convinced about pumpkin were loving them. It was such a great feeling. The pumpkin and ginger flavours went together perfectly. Let me know if you make these and what you think!

   

I’m entering these spooky treats into this month’s Treat Petite, hosted by Cakeyboi. The theme is Black and Orange. I’m also entering them into Tea Time Treats hosted by Lavender & Lovage where the theme is Halloween & Bonfire Night Treats.

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Ghostly Gingerbread & Pumpkin Cake Truffles

Ingredients

  • 200 g Ginger biscuits
  • 75 g Butter
  • 115 ml Vegetable oil
  • 90 ml Liquid whole egg (or beaten eggs)
  • 200 g Caster sugar
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 3 tsp Cinnamon
  • 1 tsp Mixed spice
  • 200 g Pumpkin puree
  • 350 g Cream cheese
  • 300 g Renshaw Colour Melts in White
  • 6 squares Dark chocolate

Instructions

  1. Start by making the gingerbread biscuit middle of the truffles. Whizz up the ginger biscuits in a food processor
  2. Melt the butter and mix it into the biscuit crumbs
  3. Take bits of the mixture and roll them into small balls, about the size of a blueberry. Place them onto a lined baking tray and put them in the freezer for 3 hours
  4. Then make the cakes. Mix together the vegetable oil, liquid whole egg, caster sugar and vanilla extract
  5. Then add the flour, cinnamon, mixed spice and baking powder. Finally fold in the pumpkin puree
  6. Put the batter into 12 cupcake cases and bake them on 180C/350F/Gas Mark 4 for 20 minutes. Leave them to cool fully. When the cake is cool, crumb it in the food processor
  7. Depending on how much your cake weighs, you need half the amount of full fat cream cheese. Mine weighed 700g so I used 350g cream cheese. Mix the cake crumbs and cream cheese together
  8. Get the ginger biscuit balls out of the freezer, grab some pumpkin cake mixture and make a patty. Place a ginger biscuit ball in the middle then wrap the cake mixture around the biscuit and roll the whole thing into a ball
  9. Once all of the cake is used up, put the cake truffles into the freezer for another 3 hours, or until frozen fully
  10. Melt the white chocolate, dip the cake truffles into it and then set them onto baking paper. Melt the dark chocolate and paint designs on with a small paintbrush

Pumpkin cupcakes recipe adapted from Marie Claire.

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Rhubarb & Ginger Meringue Tartlets

Rhubarb & Ginger Meringue Tartlets
Ok I admit it… ever since I used my kitchen blow torch for the first time on the Golden Layered Simnel Cake I made recently, I’ve been dying to use it again! There’s something about a powerful tool in your hands, it’s exciting! Rhubarb is in season right now and it’s also really good for you as it’s full of vitamins and minerals. It’s most commonly associated with crumbles and warm dishes, but these Rhubarb & Ginger Meringue Tartlets are a cold dessert so they’re great for a summer dessert.

I started by making the pastry. I rubbed 85g butter into 175g plain flour until it resembled bread crumbs. I then added one egg and mixed until a dough formed. I wrapped the pastry in cling film and chilled it for 30 minutes.

To make the filling I stewed 500g fresh rhubarb, 125g soft brown sugar, 3 tbsp cornflour, the zest and juice of 1 orange, a 1cm piece of grated fresh ginger and 1/2 tsp ground ginger.

I cut out the pastry and placed it in a old yorkshire pudding tin, you can use mini tartlets tins if you have them.

I lined the pastry with baking paper and poured in baking beans. I baked on 180C/350F/Gas Mark 4 for 10 minutes

I took the baking beans and paper out and put the pastry back in the oven until baked through, this took 10-15 minutes.

I filled the pastry cases with filling and glazed the edges with some beaten egg yolk. I put back in the oven for 15 minutes.

To make the meringue I whisked up 2 egg whites, 1/4 tsp cream tartar and 1/4 tsp vanilla extract in my food mixer until stiff peaks formed. Then I slowly poured in 55g caster sugar until the meringue was thick and glossy. I put it into a piping bag.

I piped the meringue onto the fully cooled tartlets, then used my kitchen blow torch to brown the meringue all over. The tartlets were best eaten straight away, the next day they got a bit soggy, but were definitely still edible!

I served these after a roast lamb dinner and they were beautifully tangy and sweet. I loved the fresh ginger in the filling. It’s a perfect contrast to the light and fluffy meringue. A great spring and summertime dessert!

I’m entering these into myself and Cakeyboi‘s blogging baking challenge Treat Petite, where this month’s theme is ‘Hello Spring!’

I am also entering this into The Great British Rhubarb Round-Up hosted by Farmersgirl Kitchen and Lavender & Lovage.

Recipe inspired by Completely Delicious.
 
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Rhubarb & Ginger Meringue Tartlets

Servings 4

Ingredients

  • 85 g Butter
  • 175 g Plain flour
  • 1 Egg
  • 500 g Fresh rhubarb
  • 125 g Soft brown sugar
  • 3 tbsp Cornflour
  • 1 Orange
  • 1 cm piece Fresh ginger grated
  • 1/2 tsp Ground ginger
  • 2 Egg whites
  • 55 g Caster sugar
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. To make the pastry rub the butter into the plain flour until it resembles bread crumbs. Add the egg and mix until a dough forms. Wrap the pastry in cling film and chill it for 30 minutes
  2. To make the filling put the fresh rhubarb, soft brown sugar, cornflour, the zest and juice of the orange, the fresh and ground ginger in a pan on a low heat until the rhubarb is soft
  3. Cut out the pastry and place it into a mini tartlet tin Line the pastry with baking paper and pour in baking beans. Bake on 180C/350F/Gas Mark 4 for 10 minutes
  4. Take the baking beans and paper out and put the pastry back in the oven until baked through, for approximately 10-15 minutes
  5. Fill the pastry cases with the rhubarb filling and put back in the oven for 15 minutes
  6. To make the meringue, whisk up the egg whites with the cream of tartar and vanilla extract in a food mixer until stiff peaks form. Then slowly pour in the caster sugar until the meringue is thick and glossy. Put it into a piping bag
  7. Pipe the meringue onto the fully cooled tartlets, then use a kitchen blow torch to brown the meringue all over
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Lime & Ginger Angel Food Cake

Lime & Ginger Angel Food Cake
Happy New Year everyone! I have had a wonderful Christmas break and I hope you have too. This Lime & Ginger Angel Food Cake is my first bit of baking for a couple of weeks now. That may not sound long, but for me it is! I know this time of year is when everyone starts to focus on healthy eating, and Angel Food Cake is a great option as it contains no butter so is low in fat. I also left the cake ‘naked’! So no buttery icing to worry about. Although I always try to eat well and have plenty of fruit and vegetables, I do think that indulgences are important. As long as it’s one slice of cake once a week, and not an entire cake every day, there’s no harm in my opinion!

The base of this recipe is an Ina Garten one that I use for all my Angel Food Cakes (I’ve made a Lemon one and Chocolate one before). I started by sifting together 170g plain flour and 2 tsp ground ginger (add 3-4 tsp for a stronger flavour), I sifted it 4 times to get plenty of air in it. I then added 100g caster sugar to the bowl and stirred in.

In my food mixer I whisked up 10 egg whites, along with 3/4 tsp salt and 1 1/2 tsp cream of tartar. Once soft peaks formed, I slowly added 300g caster sugar whilst continuing to mix. If you need some ideas to use up your egg yolks, check out my post on Things To Do With Egg Yolks.

Once the mixture was glossy I added the zest of 3 limes and 1/2 tsp vanilla extract and whisked in.

I gently folded the flour
and sugar mixture into the egg whites. Ina’s tip for folding works for me every time. Cut the mixture
down the middle with a spatula and pull it round the edge of the bowl,
keep doing this and turn the bowl as you fold. You need to be very gentle so you don’t lose any air.

I poured the mixture into my pan and put it in the oven on 180C/350F/Gas Mark 4 for 35 – 40 minutes. If you are using an Angel Food Cake tin (as pictured above), you do not need to grease the pan. If you are using a non-stick bundt tin, you must grease and flour it.

When the cake came out of the oven, I tipped it upside down to cool. Although the tin has little ‘legs’ to assist with this, I always put it on a cooling rack as well.

When it was fully cool I ran a palette knife around the edge and middle of the tin and the cake came out easily enough.

I decided to keep the cake ‘naked’ and dusted it lightly with icing sugar and garnished with some lime zest and chopped crystallised ginger. Angel Food Cake is so light and spongey, I love the texture of it and really enjoy eating it. I was pleased that the lime flavour came through so well, although the ginger wasn’t very strong. I think I’ll add another teaspoon next time.

It’s perfect paired with creme fraiche and some fresh berries!

I’m entering this into The More Than Occassional Baker’s monthly challenge, Alpha Bakes (hosted on alternate months by Caroline Makes). This month the letter is ‘L’.

 

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Lime & Ginger Angel Food Cake

Ingredients

  • 170 g Plain flour
  • 3 tsp Ground ginger
  • 400 g Caster sugar
  • 10 Egg whites
  • 3/4 tsp Salt
  • 1 1/2 tsp Cream of tartar
  • 3 Limes
  • 1/2 tsp Vanilla extract
  • Crystallised ginger chopped

Instructions

  1. Sift together the plain flour and ground ginger, sift it 4 times to get plenty of air in it. Then add 100g of the caster sugar and stir in
  2. In a food mixer whisk up the egg whites, salt and cream of tartar. Once soft peaks form, slowly add 300g of the caster sugar whilst continuing to mix
  3. Once the mixture is glossy add the zest of the limes and the vanilla extract and whisk in
  4. Gently fold the flour and sugar mixture into the egg whites
  5. Pour the mixture into an Angel Food Cake tin and put it in the oven on 180C/350F/Gas Mark 4 for 35 - 40 minutes
  6. When the cake comes out of the oven, tip the tin upside down to cool
  7. When it is fully cool run a palette knife around the edge and middle of the tin to help the cake come out
  8. Dust it lightly with icing sugar and garnished with some lime zest and chopped crystallised ginger
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Gingerbread Bonfire Cake with Salted Caramel Sauce

Gingerbread Bonfire Cake with Salted Caramel Sauce
The night’s are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but damn does it make it difficult to get any natural light for my cake photos! Oh well, this cake is all about darkness anyway. Made with treacle, dark brown sugar and even some Guinness for good measure. It was described as ‘Bonfire Night in a cake’ by my lovely colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year. Here’s how I made it…

I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted 57g Stork. Once melted I added 165g dark brown sugar and 175ml double cream. I kept stirring and let the sauce bubble for 5 minutes. I then added 2 tsp vanilla extract and 1/2 salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up.

I baked the cake in a ring bundt tin, you can easily pick one up if you don’t have one. I greased it with butter and dusted with flour to ensure the cake didn’t stick.

In a bowl I whisked together 250ml Guinness (you could also use another dark stout), 340g black treacle, 165g dark brown sugar, 170ml vegetable oil and 3 large beaten eggs.

I sifted together 255g plain flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt. I added this to the wet ingredients and mixed in.

I baked on 180C/350F/Gas Mark 4 for 45 minutes until it was a deep rich brown and a skewer came out clean.

Let it cool for 5 minutes then tip it out of the tin. If it doesn’t come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the sauce and garnishing with some chopped crystallised ginger.

I ended up making this cake twice, one for the Macmillan Coffee Morning bake sale at work, and again for my colleagues as I got caught up in organising the bake sale and forget to take any photos the first time round! It was enjoyed both times and I even came second in the Bake Off competition we ran in conjuction with the bake sale. I was pretty pleased! It’s a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!

Recipe slightly adapted from Chow.

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Gingerbread Bonfire Cake with Salted Caramel Sauce

Ingredients

  • 57 g Butter
  • 330 g Dark brown sugar
  • 175 ml Double cream
  • 2 tsp Vanilla extract
  • 1 tsp Salt
  • 250 ml Guinness
  • 340 g Black treacle
  • 175 ml Vegetable Oil
  • 3 Eggs
  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 2 tbsp Ground ginger
  • 1/2 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 tbsp Crystallised ginger chopped

Instructions

  1. To make the salted caramel sauce. Melt the butter in a pan, then add 165g of the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and 1/2 tsp of the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up
  2. Grease the cake tin with butter and dust with flour
  3. In a bowl whisk together the Guinness, black treacle, 165g of the dark brown sugar, vegetable oil and eggs
  4. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and 1/2 tsp of the salt. Add this to the wet ingredients and mix in
  5. Pour into the cake tin and bake on 180C/350F/Gas Mark 4 for 45 minutes until it is a deep rich brown colour and a skewer comes out clean
  6. Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger
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Gingerbread Cake

This gorgeous spicy golden cake is part of a set of recipes put together by Schwartz to get you started into the world of baking. They have put together a selection of simple, traditional and tasty recipes that are all easy to make and delicious to eat. From a chocolate drizzle cake to a light fruit cake, they are great recipes for less experienced bakers who still want to create something attractive and delicious. You can see the full list of recipes by clicking here. I decided to make the Gingerbread Cake because it sounded warming and seasonal.

I started by melting 100g butter, 225g golden syrup and 50g soft light brown sugar on a low-medium heat.

Once it was smooth and golden, I left it to cool slightly.

In a bowl I beat together 2 eggs and 150ml milk.

 

I used Blue Diamond Almond Breeze milk again, this time the unsweetened version as this cake has lots of golden syrup in it to provide sweetness. Almonds are one of the healthiest nuts in the world, so it’s good to know you are getting some extra nutritional value your baking. You can read more about the health benefits here.

 

In another bowl I sifted in 225g plain flour, 1 tsp bicarbonate of soda, 2 tsp Schwartz Ground Ginger and 2 tsp Schwartz Mixed Spice.

I’ve been using Schwartz spices for years and I’m a big fan of their range. They are probably the most recognisable herb and spice brand in the UK with the distinctive shape and colour of their bottles. They have a huge selection of spices which are perfect for baking, and a great variety of herbs too. I use their Perfect Shake range a lot in my cooking. They’re great for adding flavour to meat and dishes like risotto, stir frys and casseroles.

On with the cake… I poured the egg mixture and sugar mixture into the flour and mixed well.

I spooned the mixture into a lined loaf tin.

I baked on 150C/300F/Gas Mark 2 for 1 hour and 30 minutes until it was a rich gold colour.

Once cool, I digged in! Wow this cake is full of flavour and deliciously moist and light too. I enjoyed it with some cream poured on top, but it’s great on it’s own too. I was really pleased with how this turned out. The cake is best after a week stored in an air tight container, so the flavours can develop. If you can’t wait that long, like me, the good news is it’s yummy on the day it’s made too. This would be a great recipe for a Christmas gift as the cake will keep till after New Year if you make it next week.

Check out Schwartz’z website for more easy to make and delicious cake recipes!

 

 

Gingerbread Cake
Ingredients
  • 100g Butter
  • 225g Golden syrup
  • 50g Light brown sugar
  • 2 Eggs
  • 150ml Milk
  • 225g Plain flour
  • 1 tsp Bicarbonate of soda
  • 2 tsp Schwartz Ground Ginger
  • 2 tsp Schwartz Mixed Spice
Instructions
Melt the butter, golden syrup and light brown sugar on a low-medium heat. Once it is smooth and golden, leave it to cool slightly
In a bowl beat together the eggs and milk
In another bowl sift the plain flour, bicarbonate of soda, Schwartz Ground Ginger and Schwartz Mixed Spice
Pour the egg mixture and sugar mixture into the flour and mix well
Spoon the mixture into a lined loaf tin
Bake on 130C Fan/150C/300F/Gas Mark 2 for 1 hour and 30 minutes until it is a rich gold colour

NB. This post was created in association with Schwartz, all opinions are my own.

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Orange & Ginger Slice

 

These delicious slices are filled with festive flavour and are great little treats for parties and family gatherings. They are so simple and quick to make, which is just what you want this time of year. The crunchy ginger topping packs a spicey punch which you can adjust depending on your taste. This recipe is based on a ‘Lazy Daisy’ cake, which is an old recipe from the 1940s that uses hot milk to make the cake. It is usually topped with coconut, but I changed it to fit the season.

I started by heating 120ml Blue Diamond Almond Breeze and 15g butter in a pan.

I used Blue Diamond Almond Breeze again after being sent some recently and using it in my Mulled Wine Cupcakes. I have recently been having trouble with cow’s milk so I was really interested to try out almond milk. It comes in three varieties; original, unsweetened, and chocolate. I’ve only tried the original
variety so far, but it tastes really nice. It’s also very low in calories and perfect for anyone on a diary free or vegan diet. You can use it just like regular milk in baking, or when making soups, sauces and hot drinks.

 

In a bowl I whisked together 2 eggs until frothy. I gradually added 200g caster sugar, and 1 tsp vanilla extract.

I then added the zest and juice of one orange and whisked in.

In a bowl I weighed out 160g plain flour, 1 tsp baking powder and a pinch of salt. I added it to the mixture and stirred until just mixed. Finally I poured in the hot milk mixture, stirred in, and poured into a lined tin.

I baked on 180C/350F/Gas Mark 4 for about 25 minutes until golden.

To make the topping I melted 110g brown sugar, 45g butter, 2 tbsp Blue Diamond Almond Breeze and 2 tsp ginger (add more or less depending on your taste).

Pour the mixture over the cake, then pop it under the grill for about 3 minutes until it bubbles all over. Leave to cool, then slice and serve!

These Orange & Ginger Slices were a huge hit in my office, the only thing I would change is to double to recipe next time! They are really light and moist, and the ginger topping has just the right amount of spice for that festive kick. It’s a very versatile recipe too so you can change the flavours depending on the season. It would be great with other citrus fruits and spices.

Orange & Ginger Slice
Ingredients
  • 120ml + 2 tbsp Almond Milk
  • 60g Butter
  • 2 Eggs
  • 200g Caster sugar
  • 1 tsp Vanilla extract
  • 1 Orange
  • 160g Plain flour
  • 1 tsp Baking Powder
  • A pinch of Salt
  • 110g Light brown sugar
  • 2 tsp Ground ginger
Instructions
Heat the 120ml of almond milk and 15g of the butter in a pan
In a bowl whisk together the eggs until frothy. Then gradually add the caster sugar and vanilla extract
Then add the zest and juice of the orange and whisk in
In a bowl weigh out the plain flour, baking powder and salt. Add it to the egg mixture and stir until just mixed. Finally pour in the hot milk mixture, stir in, and pour into a lined tin
Bake on 180C/350F/Gas Mark 4 for about 25 minutes until golden
To make the topping melt the brown sugar, 45g of the butter, 2 tbsp of almond milk and ground ginger
Pour the mixture over the cooked cake, then pop it under the grill for about 3 minutes until it bubbles all over. Leave to cool, then slice and serve!
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