Rhubarb and Ginger Loaf Cake

This rhubarb and ginger loaf is a real must-make if you love refreshing, spicy and fruity flavours. Rhubarb and ginger loaf cake is the perfect summer treat. Both comforting and fresh in one bite, it encapsulates the true flavours of the warmth months.

This rhubarb and ginger loaf cake is quick and easy to make. The sponge has hint of ginger and is speckled throughout with warming chunks of stem ginger and tangy rhubarb. Delicious served with morning coffee or afternoon tea.

If you are after an easy cake recipe to offer family and friends as mid-week treat, then look no further-a simple loaf cake could just be what you need! Not only undoubtedly yummy, they are also incredibly easy to make. This is the cake I knew I would be making again and again. Also, try out other spices with the ginger if you are feeling adventurous. Cardamom, cinnamon and caraway would also work well.

Ingredients:

• 200g rhubarb, trimmed weight
• 1-2 ball stem ginger, finely chopped
• 175g butter, softened at room temperature
• 175g golden castor sugar
• 3 large eggs
• 200g self raising flour
• 1 tsp ground ginger
• 2 tbsp milk
• demerara sugar for sprinkle

Method:

Preheat oven to 190ºC/170ºC for fan assist oven. Lightly grease and line a 2lb loaf tin.

Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into a small dice.

Beat 175g butter and 175g sugar together with electric beater until very pale and fluffy.

Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g self-raising flour with the last egg.

Add the chopped stem ginger, then sieve in the remaining flour and 1 tsp ground ginger into the bowl. Fold in along with 2 tbsp of milk.

Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.

Bake in the centre of the oven for about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.

Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Man Sleeping on Sofa Birthday Cake

Know anyone that always fell asleep while watching tv? Then this cake is for that person! 

The man sleeping on sofa cake is made in a 30cm by 25cm rectangular cake tin. I made a vegan chocolate cake for this cake. 

Then cut the cake to form a sofa. Half of the cake was used for the seat of the sofa and the rest was used for the back of the sofa and the arm rest. 

Once the cake resemble a sofa, split all the cake pieces in half. I sandwich the cake with some chocolate ganache. Attached some toothpicks for support for the back of the sofa and the arm rest and spread the remaining all over the cake. Let it set before cover with fondant. Cover the sofa with black fondant. I choose black to match the sofa at home. I also cut the fondant to make the small cushions

Homemade Blackberry Liqueur (Crème de mure)

Easy!!! It's simply a combination of blackberries, red wine, sugar, water and vodka. You simply mash a quantity of clean berries and then leave them to macerate for a couple of days with a bottle of red wine. Use a medium bodied wine such as Merlot, Shiraz or Tempranillo

Most of the liqueur I have made have three components: vodka or gin, sugar and fruit. Limoncello is made from rind, vodka and sugar and the sloe gin is made combining sloe with gin and sugar. This one? Totally different. I researched several recipes and it seems there is s tossup between using brandy or red wine. I chose red wine because I imagine that wine and berries would taste amazing but also I thought it would produce a deep, rich colour and I was right!

The biggest difference between tis recipe and other liqueur recipes is that there is no time requirement like they have before the liqueur is ready to drink. In other liqueur that I made, the fruits has to steep in the vodka or gin for several weeks but not this blackberry liqueur.

What I love about these liqueurs are how versatile they are. Use them in cocktails, serve chilled as an aperitif, or simply over ice topped champagne or sparkling soda. 

                                Cheers!!!

Ingredients:

• 700g blackberries
• 1 bottle red wine, medium bodied (standard 750ml size bottle)
• 300g sugar
• 120ml vodka or gin

Method:

Put the blackberries in a large glass or ceramic bowl and pour over the red wine. Use a potato masher to mash the berries and release the berries.

Cover with a clean towel and leave it macerate for 48 hours in a cool place*. Give the berries a little mash every now and then if you remembered!

Strain through a wire mash sieve to remove the berries, then strain again through cheese cloth to ensure all seeds etc are out.

Pour into a a large saucepan and add the sugar. Bring to a gentle simmer on a medium heat, stirring until the sugar is dissolved. Simmer for 8 minutes.

Remove from heat and stir in the vodka or gin, and then leave to cool completely.

Pour into clean, preferably sterilised, bottles.

Store in cool, dark place. It can be enjoyed immediately, but will keep almost indefinitely if in a sterilised bottles. 

Note: *

If you live in hot climate and don't have a cool area in the house, then keep in the fridge.

Can use frozen berries but need to defrost them first.

Vegan Roast Beef

Roast beef is a classic part of British cuisine and here is where heritage meets innovation. The perfect centrepiece for a family Sunday roast, vegan style !!!

Grab the gravy, the trimmings and  put together some vegan Yorkshire  puddings and you are good to go. Also essential for the festival season. You can enjoy this Christmas without compromise.

Ingredients:

• 250g wheat gluten
• 1 tbsp garlic powder
• 1 tbsp onion powder
• ½ tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 small beetroot, pureed with 250ml water
• 5 tbsp mustard
• 1 tbsp maple syrup
• 3 tbsp tahini or smooth peanut butter
• 300ml white wine 
• 250ml vegetable broth
• 1 onion, halved
• 1 carrot, peeled and chopped
• 2 cloves garlic
• some oil for frying

Method:

Put the wheat gluten and all spices up to and including salt in a food processor and blend.

Add the pureed beet, 1 tablespoon mustard and tahini and blend until a homogeneous dough is formed.

Knead the dough for 3-4 minutes and then form into a shape of a roast.

Heat a large frying pan with a little oil, brush the roast with the remaining mustard and fry briefly on all sides.

Add white wine, broth, onion, carrots and garlic cloves and simmer on low heat with the lid half close for 90 minutes.

Add a little broth from time to time if necessary and turn the roast 2-3 times.

Once the roast is ready, heat a large frying pan with a little oil and fry the roast on all sides for 3 minutes until it forms a crust.

Blend the vegetables and the remaining liquid and uses as a sauce.

Cut the roast into thin slices and serve immediately.