Unicorn Millionaire’s Shortbread

Unicorn Millionaire’s Shortbread

I’ve seen unicorn themed food everywhere over the past few months and it inspired me to make this Unicorn Millionaire’s Shortbread. As well as cakes and cupcakes featuring golden horns and glittering manes to look like the mythical creatures themselves, food decorated with candy pastel colours is also part of the trend. I’ve used pastel coloured candy melts and chocolate stars to give this delicious shortbread a magical appearance!

I started by making the shortbread layer. I mixed together 300g plain flour, butter and 150g caster sugar then pressed it into the bottom of a lined traybake tin until it was compact.

Then I baked it on 160C/325F/Gas Mark 3 for 35 minutes until it was golden brown. I left it in the tin and put it on a cooling rack to cool completely.

To make the caramel layer I put 100g butter, 100g light brown sugar and a can of Carnation condensed milk (397g) into a pan on a low heat. Once the sugar had dissolved I turned the heat up and let the caramel bubble for 5 minutes whilst I stirred constantly.

I poured the caramel on top of the shortbread and put it in the fridge to set.

For the chocolate topping I melted 400g white chocolate, 70g pink candy melts, 70g blue candy melts and 70g yellow candy melts.

First I poured the white chocolate over the caramel and smoothed it out, then I added blobs of the candy melts all over and used cocktails sticks to swirl them around. I also added some white chocolate stars for an extra magical touch!

After the chocolate had set, to slice up the bars I ran a knife under hot water to heat the blade. I gently pressed it onto the chocolate so it melted it and cut through without cracking the chocolate.

The shortbread base is buttery and melt in the mouth, the caramel is rich and gooey and the white chocolate is sweet and creamy. I cut some of the pieces in half again, but my partner was happy with a big slice as he loves white chocolate! The shortbread would be great for a children’s birthday party.

Pin this recipe for later!

   

I’m linking up with Treat Petite this month, hosted by me. And We Should Cocoa hosted by Tin & Thyme.

 

And with Cook Blog Share hosted by Hijacked By Twins, and Bake of the Week hosted by Casa Costello.

5 from 1 vote
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Unicorn Millionaire's Shortbread

Servings 12

Ingredients

Shortbread

  • 300 g Plain flour
  • 265 g Butter
  • 150 g Caster sugar

Caramel

  • 100 g Butter
  • 100 g Light brown sugar
  • 397 g Carnation condensed milk

Chocolate

  • 400 g White Chocolate
  • 70 g Pink candy melts
  • 70 g Blue candy melts
  • 70 g Yellow candy melts
  • 3 tsp vegetable oil

Instructions

  1. Mix together the plain flour, butter and caster sugar for the shortbread and press it into the bottom of a lined traybake tin until it is compact
  2. Bake it on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Leave it in the tin and put it on a cooling rack to cool completely
  3. To make the caramel put the ingredients into a pan on a low heat. Once the sugar is dissolved, turn the heat up and let the caramel bubble for 5 minutes whilst stirring constantly. Do be careful as the caramel gets extremely hot
  4. Pour the caramel on top of the shortbread and put it in the fridge to set
  5. Melt the chocolate and candy melts in separate bowls. Add 1 tsp of the vegetable oil to each candy melt bowl to make the mixtures smoother and easier to work with
  6. Pour the white chocolate over the caramel and smoothed it out, then add blobs of the candy melts all over and use cocktails sticks to swirl them around. Add white chocolate stars or other sprinkles of your choice
  7. To slice up the shortbread, remove from the tin and place onto a chopping board. Run a sharp knife under hot water then gently press it onto the chocolate, it will melt through without cracking the chocolate. Please take care as the metal blades can get very hot
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Dominican Sweet Potato Cake (Gluten Free)

Dominican Sweet Potato Cake (Gluten Free)

It’s around this time of year, when the weather starts it’s decent into cooler temperatures, that we all start to wish for sunnier climbs. I’ve teamed up with Inntravel to share this Caribbean style recipe with you, as they have recently launched a new holiday to Dominica in the Caribbean. If you’re lucky enough to be able to enjoy a holiday to this dream destination, then check out their websitje. If not, this sweet potato cake can bring a taste of the Caribbean to your home! The recipe has been created by Caribbean chef Dean who owns the Caribbean cafe in Leeds.

I started by grating up 900g sweet potatoes. I used a food processor to make this quicker and easier.

I then added 260g light brown sugar, 70ml vegetable oil, 250ml milk (I used almond), 2 eggs, 2 tsp fresh grated ginger, 40g dessicated coconut, 1 tsp cinnamon, 1 tsp salt and 1 tsp nutmeg. I also chose to add 1 tsp allspice.

The most unusual thing about  this cake is that it contains no flour, making it gluten free. I poured the mixture into a lined baking tray.

I baked it on 180C/350F/Gas Mark 4 for 45 minutes.

The cake had a very soft texture, and tasted deliciously exotic with all the spices and coconut. It paired perfectly with ice cream and sultanas. I did some research on this cake as it was so new to me and typically they are made with a white varient of sweet potato that is more starchy, so if you can get hold of that, it will make the texture firmer.

I’m linking this recipe up with Simple & In Season hosted by Feeding Boys, as sweet potatoes are in season October – December.

And to Cook Blog Share hosted by Sneaky Veg Blog.

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Dominican Sweet Potato Cake (Gluten Free)

Ingredients

  • 900 g Sweet potatoes
  • 260 g Light brown sugar
  • 70 ml Vegetable oil
  • 250 ml Almond milk
  • 2 Eggs
  • 2 tsp Fresh grated ginger
  • 40 g Dessicated coconut
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Allspice
  • Ice cream for serving
  • Sultanas for serving

Instructions

  1. Grate up the sweet potatoes using a food processor
  2. Add the light brown sugar, vegetable oil, almond milk, eggs, fresh grated ginger, dessicated coconut, cinnamon, salt, all spice and nutmeg
  3. Pour the mixture into a lined baking tray and bake on 180C/350F/Gas Mark 4 for 45 minutes
  4. Slice into squares and serve with ice cream and sultanas
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Cherry Traybake & Bake Box 4 Unboxing

Cherry Traybake & Bake Box 4 Unboxing

Bake Box 4 arrived last week and as usual I was very excited to find out what was inside! If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. You can read my other Bake Box posts here and here.

This month’s theme was Teddy Bear’s Picnic and inside the box was:

  • A teddy bear shaped cake mould
  • A lattice pastry roller
  • Toadstool and owl shaped and embossed cookie cutters
  • 3 stencils
  • 3 Cherry shaped icing cutters
  • Yellow food colouring

The item I liked the most was definitely the lattice roller. I’ve seen them on TV, but always thought it was a bit of a frivalous item to buy, so getting one as part of the box was perfect! The cookie cutters were also really cute and I loved their woodland design.

The recipe cards were a gorgeous looking selection of picnic treats and stunning bakes. I decided to make the cherry traybake as I love cherries! It also looked like an easy recipe to pack up for a picnic whilst still looking really pretty.

I started by making the sponge. I creamed together 225g butter and 225g golden caster sugar. Then I whisked in 3 eggs and 3 tbsp milk. Finally I folded in 275g self raising flour, 3/4 tsp baking powder and 65g ground almonds.

I tossed 200g glace cherries in flour then added them to the mixture. I added more than the recipe suggested as the pot of cherries I had was 200g so I thought I may as well use it all up.

I poured the batter into a lined traybake tin and smoothed it out.

I baked it on 160C Fan/ 180C/350F/Gas Mark 4 for 30 minutes.

To make the cherries I decided to use 250g marzipan as I had it in the cupboard already and I thought the almond flavour would go well with the cherry sponge. I split the marzipan in half and kneaded green and red food colouring into each half. I then dusted my work surface with icing sugar and rolled them out into strips and connected them by rolling the edges together.

I used the cherry plunger from Bake Box to cut out the cherry decorations. I lay them on some baking paper to set.

When the sponge was cool I brushed it all over with 2 tbsp jam. I used strawberry as I had some in the fridge, but of course cherry would be ideal.

I rolled out 1kg of white ready to roll icing.

I covered the sponge with the white icing, trimmed the edges, then cut the traybake into squares – 4 by 6.

I brushed water onto the back of the cherry decorations and stuck them down onto each square.

I thought the traybake looked so pretty! The cherry design from the plunger looked so fun and colourful. The sponge was delicious too, it was really light and perfectly punctuated by the sweet cherries throughout.

I am linking these up with Treat Petite, hosted by Cakeyboi this month.

And to Cook Blog Share hosted by Sneaky Veg Blog.

 

And with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

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Cherry Traybake

Ingredients

  • 225 g Butter
  • 225 g Golden caster sugar
  • 3 Eggs
  • 3 tbsp Milk
  • 275 g Self raising flour
  • 3/4 tsp Baking Powder
  • 65 g Ground almonds
  • 250 g Marzipan
  • 1 kg White icing
  • 2 tbsp Jam
  • Red food colouring
  • Green food colouring
  • 200 g Glace Cherries

Instructions

  1. To make the sponge cream together the butter and golden caster sugar. Then whisk in the eggs and milk. Finally fold in the self raising flour, baking powder and ground almonds
  2. Toss the glace cherries in some flour to coat them then add them to the mixture
  3. Pour the batter into a lined traybake tin and smooth it out
  4. Bake it on 160C Fan/180C/350F/Gas Mark 4 for 30 minutes
  5. Split the marzipan in half and knead green food colouring into one half and red food colouring into the other half. Dust the work surface with icing sugar and roll them out into strips, connect them by rolling the edges together
  6. Use the cherry plunger from Bake Box to cut out the cherry decorations. Lay them on some baking paper to set
  7. When the sponge is cool, brush it all over with the jam
  8. Roll out the white icing, either onto cling film or onto a icing sugar dusted work surface
  9. Cover the sponge with the white icing, trim the edges, then cut the traybake into squares - 4 by 6Brush water onto the back of the cherry decorations and stick them down onto each square
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Golden Oreo Blondies

Golden Oreo Blondies
I’ve just got back from a weekend away in West Wales. The occasion was our friend’s 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I’m such a city girl and sometimes I find the countryside quite daunting as I don’t really understand it. I’m so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found a blondie recipe in Olive Magazine, that used custard creams which I made a few weeks ago. This time I went for golden oreos and they didn’t stick around for long!

I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.

I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.

I broke up the golden oreos. I used 18 of them.

I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.

I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.

I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.

I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!

I am entering these into myself and Cakeyboi’s challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.

And into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

 
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Golden Oreo Blondies

Ingredients

  • 175 g Butter
  • 200 g Light brown sugar
  • 125 g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150 g White chocolate
  • A pinch of Salt
  • 250 g Self raising flour

Instructions

  1. Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heat

  2. Let it cool for 5 minutes then whisked in the eggs and vanilla extract
  3. Break up the golden oreos
  4. Add the salt, self raising flour, white chocolate broken into chunks and a third of the Oreos
  5. Pour the mixture into a lined baking pan and sprinkle the rest of the Oreos on top
  6. Bake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve
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Apricot Swirl Cheesecake Squares

Apricot Swirl Cheesecake Squares
I am constantly looking for ways to use up ingredients as I really hate wasting food. Apricot jam is one of those things I use in very small quantities when baking, usually for glazing or sticking fondant to sponge, but I always have to buy a whole jar. This recipe is a great way to use up about 3/4 of a jar of apricot (or any other flavour) jam!

To make the base I used a food processor to make fine crumbs out of 225g digestive biscuits. You could also smash them with a rolling pin. I added 85g melted butter to the biscuit crumbs and mixed well. I pressed the mixture into a lined baking pan. I baked the base on 180C/375F/Gas Mark 4 for 10 minutes.

To make the filling I whisked together 455g cream cheese and 115g sour cream until smooth. I whisked in 100g caster sugar, 2 eggs, 1 tsp vanilla and a pinch of salt.

I poured the filling over the base, and then added blobs of 3/4 jar of apricot jam all over. I used a knife to swirl it around until a pretty pattern formed.

I baked the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it had set fully and only had a slight wobble. Once fully cool, I cut it into squares.

Gosh this was so delicious! Everything came together really well, the crust and the filling were both really yummy and well balanced. I was really pleased. My boyfriend loved it as did my colleagues and friends. This is such a fantastic and delicious recipe for using up jam I will definitely be making it again!

I am entering this into July’s Credit Crunch Munch, hosted by Fab Food 4 All and Fuss Free Flavours, as I used up leftover jam for this recipe.

I am also entering into the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, for the same reason.

Recipe adapted from Martha Stewart.

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Apricot Swirl Cheesecake Squares

Ingredients

  • 225 g Digestive biscuits
  • 85 g Butter melted
  • 455 g Cream cheese
  • 115 g Sour cream
  • 2 Eggs
  • 100 g Caster sugar
  • 1 tsp Vanilla extract
  • A pinch of Salt
  • 3/4 jar of Apricot jam

Instructions

  1. Use a food processor to make fine crumbs out of the digestive biscuits. You could also smash them with a rolling pin. Add the melted butter to the biscuit crumbs and mixed well. Press the mixture into a lined baking pan and bake on 180C/375F/Gas Mark 4 for 10 minutes
  2. To make the filling, whisk together the cream cheese and sour cream until smooth. Then whisk in the caster sugar, eggs, vanilla and salt
  3. Pour the filling over the base, then added blobs of the apricot jam all over. Use a knife to swirl it around until a pretty pattern forms
  4. Bake the cheesecake on 180C/375F/Gas Mark 4 for 30 minutes until it has set fully and only has a slight wobble. Once fully cool, cut it into squares
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Limoncello Cheesecake Squares

Limoncello Cheesecake Squares
It may only be March, but these Limoncello Cheesecake Squares bring a touch of summer to the season! I love the bright yellow of lemon, it’s so cheery. And it goes perfectly with creamy soft cheese. I had some leftover Limoncello after making a Raspberry & Limoncello Tart last month, so I wanted to incorporate it into my baking again. This recipe is really easy to follow and quick to make, which is definitely a bonus. The only struggle is waiting for it to cool before you tuck in!

I used a food processor to crush 225g digestive biscuits into crumbs. You could also put them in a bag and bash with a rolling pin. I mixed in the zest of half a lemon (the other half of the lemon zest will be used later).

I melted 85g butter, mixed it into the biscuits, and pressed the mixture into a greased and lined baking tray.

I baked it on 180C/350F/Gas Mark 4 for 10 minutes, then left it to cool completely.

I whisked up 340g ricotta cheese and 225g cream cheese. I then whisked in 225g caster sugar.

I added 115ml limoncello, 2 tsp vanilla extract, the zest of 1 1/2 lemons, and 4 eggs (added one at a time) and mixed in well.

I poured the cheesecake into the baking tray over the cooked crust.

I baked it on 160C/325F/Gas Mark 3 for 30 minutes. It still had a slight ‘wobble’ to it.

Once it was fully cool I removed from the tin and cut into squares, I decorated them with a slice of lemon. Store them in the fridge to keep them fresh. They went down really well with my colleagues and I got some great comments on the flavour!

I am entering these into The More Than Occassional Baker’s monthly challenge, Alpha Bakes (hosted on alternate months by Caroline Makes). This month the letter is ‘S’, and these are ‘Squares’ so hopefully fit the bill!

I am also entering these into Belleau Kitchen’s brand new challenge – Simply Eggcellent! I made these squares using 4 free range eggs.

Recipe slightly adapted from Liv Life.

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Limoncello Cheesecake Squares

Ingredients

  • 225 g Digestive biscuits
  • 2 Lemons
  • 85 g Butter
  • 340 g Ricotta cheese
  • 225 g Cream cheese
  • 225 g Caster sugar
  • 115 ml Limoncello
  • 2 tsp Vanilla extract
  • 4 Eggs

Instructions

  1. Use a food processor to crush the digestive biscuits into crumbs. Then mix in the zest of half of one of the lemons
  2. Melt the butter, mix it into the biscuit crumbs, and press the mixture into a greased and lined baking tray
  3. Bake it on 180C/350F/Gas Mark 4 for 10 minutes, then leave it to cool completely
  4. Whisk the ricotta cheese, cream cheese and caster sugar together
  5. Add the limoncello, vanilla extract, the zest of 1 1/2 of the lemons, and the eggs (add one egg at a time) and mix in well
  6. Pour the cheesecake mixture into the baking tray over the cooked crust. Bake it on 160C/325F/Gas Mark 3 for 30 minutes
  7. Once fully cool, remove from the tin and cut into squares, decorate with half a slice of lemon. Store them in the fridge to keep them fresh
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Apricot Bakewell Slices

Apricot Bakewell Slices

I am moving flats soon and trying to use up some of the many baking ingredients I have lying around (there are a lot of them!) This recipe was a great way to use up three of those things: apricot jam, flaked almonds and ground almonds. They are also a great traybake recipe, perfect for bake sales! I took these into work for a bake sale we did recently to raise money for Key 103’s Cash for Kids. They are a Manchester based charity that help out children in the local area, I think it’s a fantastic cause and it’s great to take part in raising money for the local community. If you want to know more about Cash for Kids, click here. And if you want to know how to make these yummy Apricot Bakewell Slices, read on…

You can buy a 375g pack of shortcrust pastry if you like, but making it is so simple and much cheaper! I rubbed 100g butter into 225g plain flour and 1 tsp salt.

I added 2 1/2 tbsp cold water and brought the mixture together to form a dough. I wrapped it in cling film and chilled for 30 minutes. Simple!

I rolled the pastry out to fit my lined baking tin and pricked it with a fork. I chilled it again for 20 minutes.

I baked the pastry on 180C/350F/Gas Mark 4 for 10 minutes.

To make the sponge I first creamed 200g butter and 200g golden caster sugar together.

I whisked in 4 beaten eggs and 1/2 tsp almond extract, and folded in 100g ground almonds and 100g self raising flour.

Using a brush I spread the apricot jam over the pastry. You can use any kind of jam you like with this recipe, whatever needs using up in your fridge!

I spooned the sponge over the top and gently spread it out. A final sprinkling of flaked almonds and it was ready to go in the oven.

After 35 minutes baked on 160C/325F/Gas Mark 3 it was a lovely golden brown.

I cut it into appropriate sized pieces, and froze them as I made them a few days before the bake sale. They froze really well (as most baked goods do). I didn’t get much feedback on them, but the tray they were on emptied out pretty quickly! I also managed to sneak a slice and it was very tasty! I think these would benefit from a drizzle of icing on top too next time I make them.

I am entering this bake into this month’s Credit Crunch Munch, ran by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours and this month hosted by Gingey Bites as I used up some ingredients I had in my cupboard and fridge to make it.

I am also entering these into Bake of the Week hosted by Helen at Casa Costello.

Recipe adapted from BBC Good Food.
 
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Apricot Bakewell Slices

Ingredients

  • 300 g Butter
  • 225 g Plain flour
  • 1 tsp Salt
  • 2 1/2 tbsp Cold water
  • 200 g Golden caster sugar
  • 4 Eggs
  • 2 tsp Almond extract
  • 100 g Self raising flour
  • 100 g Ground almonds
  • 1 jar of Apricot Jam
  • A handful of Flaked almonds

Instructions

  1. To make the pastry rub 100g of the butter into the plain flour and salt
  2. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes
  3. Roll the pastry out to fit your baking tin, lined the tin and place the pastry in it, then prick it with a fork. Chill it again for 20 minutes
  4. Bake the pastry on 180C/350F/Gas Mark 4 for 10 minutes
  5. To make the sponge cream 200g of the butter and the golden caster sugar together
  6. Whisk in the eggs and almond extract, then fold in the ground almonds and self raising flour
  7. Spread the apricot jam over the pastry
  8. Spoon the sponge batter over the top and gently spread it out. Sprinkle the flaked almonds all over the top
  9. Bake on 160C/325F/Gas Mark 3 for 35 minutes until golden brown. Once completely cool, drizzle with icing if desired, then slice into squares
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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.

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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 panIn a bowl whisk together the eggs until frothy. Then gradually add the caster sugar and vanilla extractThen add the zest and juice of the orange and whisk inIn 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 tinBake on 180C/350F/Gas Mark 4 for about 25 minutes until goldenTo make the topping melt the brown sugar, 45g of the butter, 2 tbsp of almond milk and ground gingerPour 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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