Fiery asparagus and chicken pasta

Give your pasta a fiery kick with this quick and easy pasta recipe. Chicken, bacon and asparagus in a spicy tomato sauce makes a delicious mid-week family dinner

Ingredients:

• 1 bundle asparagus
• 4-5 chicken thighs, cut into 6 pieces
• 100g smoked pancetta or bacon, cubed
• 3-4 shallots, sliced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped or 1 tsp chilli powder to taste
• 1 tbsp rosemary, very finely chopped
• 1 400g tin chopped tomatoes
• 1 tsp sugar
• Salt and pepper for seasoning
• 300g dried spaghetti pasta
• 50g Parmesan cheese, grated

Method:

Trim the ends of the asparagus then chop the spears into 4-5 pieces.

Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some Parmesan cheese before serving.

Mascarpone cheesecake

Ingredients:

For the crust:

• 75g flaked almonds, lightly toasted
• 65g digestive biscuit crumbs
• 3 tbsp sugar
• 25g unsalted butter, melted

For the filling:

• 2 (225g) packages cream cheese, room temperature
• 2 (225g) containers mascarpone cheese, room temperature
• 250g granulated sugar
• 2 tsp fresh lemon juice
• 1 tsp vanilla essence
• 4 large eggs, room temperature

For the topping:

• 120g chocolate-hazelnut spread (recommended: Nutella
• 60ml double cream

Method

For the crust: 

Preheat oven to 180C or 160C for fan oven. 

Tightly wrap the outside of a 22cm diameter springform pan with 7cm-high sides with 3 layers of heavy-duty foil.

 Finely grind the almonds, biscuit crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 140C

For the filling:

Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping:

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

To serve, cut the cake into wedges. Drizzle the chocolate sauce over the wedges.

Pasta Puttanesca

Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy. 

I found this receipe on Tesco site while I was looking around & it looks simple to have a go. 

Ingredients:

• 300g (10oz) linguine or spaghetti
• 2-3 garlic cloves, thinly sliced
• 1tbsp olive oil
• 50g (2oz) canned anchovies in oil, drained and roughly sliced
• 2tbsp capers
• 150g (5oz) pitted black olives, halved
• 1 red chilli, chopped
• 1 tsp chilli powder
• 400g can chopped tomatoes
• 1tsp dried oregano
• salt
• pepper
• small bunch flat-leaf parsley, chopped
• freshly grated Parmesan cheese, to serve

Method:

Bring a large pan of water to the boil for the pasta.

In a pan, fry the garlic in  the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.

Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.

Chilli Jam

This chilli jam recipe is quick and easy to make and is the perfect edible gift. This chilli jam that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present.

Ingredients: 

• 150g fresh red chilli peppers ( deseeded and cut into 4-5 pieces)
• 150g red peppers ( cored, deseeded and cut into rough chunks)
• 1 kg jam sugar
• 600ml cider vinegar

Method: 

You will need 6 x  250ml jars. 

Put the cut up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium sized pan over a low heat without stirring.

Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. 

Take the pan off the heat and allow it to cool. The liquid will become more syrupy, then from the syrup to viscous and from vicious to jelly like as it cools. 

After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly ( as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating in it ), ladle into the sterilise jars. Then seal tightly. 

Fruit tray bake

These fruity fingers are the perfect anytime treat. But be warned: it's impossible to just eat one.

Ingredients:

For the cake :

• 200g (7oz) self-raising flour
• 1 level tsp ground mixed spice
• Pinch of salt
• 100g (3½ oz) soft brown sugar
• 350g (12oz) mixed dried fruit
• 60g (2oz) glacé cherries, quartered
• 2 medium eggs
• 125ml (4fl oz) oil
• 125ml (4fl oz) milk
• Few drops of vanilla extract

For the topping :

• 125g (4oz) royal icing sugar
• 26 x 16.5cm (10¼ x 6½ in) traybake tin, lined with baking parchment
• Small disposable piping bag

Method :

To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 mins until well mixed, or use an electric mixer and beat for 1-2 mins. Turn the mixture into the tin and spread out so it is level

Bake the cake in the centre of a preheated oven at 170°C (325ºF, gas mark 3) for 45 mins - then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 mins, or until the marzipan has turned a pale golden colour.

Remove the cake from the oven and allow it to cool in the tin, then remove from tin.

Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.

Leave the icing to set before cutting the cake into fingers.

Brownie Pudding Cake

With a dessert that's part fluffy cake and part gooey pudding, there's no need to compromise. Spoon it into bowls and serve with ice cream.

Ingredients:

• 1 cup of plain flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp cooking oil
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 3/4 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cup boiling water
• Vanilla ice cream, optional 

Method:

Preheat oven to 180C/160C for fan oven. Grease an 8x8 inch baking pan, set aside.

In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls, spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Chicken, butter bean and chorizo bake recipe

This is perfect for winter warmer. Serve with crusty bread or rice.

Ingredients:

• 120g sliced chorizo
• 1 sliced onion
• 2 chicken breasts
• A glug of white wine
• 1 tin of tomatoes
• 1 tin of butter beans
• A bunch of parsley

Method:

1. Preheat the oven to 180C/fan160C.  Fry 120g sliced chorizo in a flameproof casserole over a medium heat until crisp.
2. Add 1 sliced onion, fry for 5 minutes until soft, then remove and set aside. Increase the heat, then sear 2 chicken breasts for 2 minutes on each side.
3. Return the chorizo and onion to the dish with a glug of white wine and bubble for 1 minute.
4. Add a tin of tomatoes, a tin of drained butter beans and a bunch of chopped parsley.
5. Bake for 25 minutes until cooked. Season and serve.

Rich tomato and chicken casserole

Ingredients:

• 2 tbsp olive oil
• 600g chicken thigh fillets, cut into 4cm pieces
• 1 cup roasted red onion*
• 2 garlic cloves, crushed
• 2 shortcut bacon rashers, chopped
• 1 tablespoon plain flour
• 1 tin 400g chopped tomatoes 
• 2/3 cup chicken stock
• 1 cup each roasted potato, roasted carrot and roasted zucchini*
• 1 tablespoon balsamic vinegar
• 100g green beans, trimmed, halved

Method:

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.

Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 1 minute. Add bacon. Cook, stirring, for 3 minutes or until bacon is browned. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Bring to the boil. Season with salt and pepper.

Return chicken and any juices to pan. Add potato, carrot, zucchini and vinegar. Reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through. Add beans. Cook for 3 to 4 minutes or until beans are just tender. Serve casserole with crusty bread.

* Place the vegetable on prepared trays. Drizzle with oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until browned and tender. Set aside to cool completely.

Brilliant Banana Cake

A cross between banana bread and a drizzle-topped sponge, this cake is great for using up overripe fruit

Ingredients:

• 140g butter, softened, plus extra for the tin
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 2 very ripe bananas, mashed
• 50g icing sugar
• handful dried banana chips, for decoration

Method:

Heat oven to 180C/160C fan. Butter a 2lb loaf tin and line the base and sides with baking parchment.

Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour. Fold in the remaining flour, baking powder and bananas. Pour into the tin and bake for about 30 mins until a skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

Mix the icing sugar with 2-3 tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with banana chips.

Buttermilk berry muffins

These Buttermilk Berry Muffins wonderfully moist and tender, almost bread-like in texture, using buttermilk and a flavorless oil instead of the usual milk and butter. These Buttermilk Berry Muffins have a beautiful golden brown crust and are absolutely bursting with flavorful berries. 

Ingredients:

• 21/2 cups (325g) of plain flour, sifted 
• 3/4 (150g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest of one orange or lemon
• 1 large egg, lightly beaten 
• 1 cup (240ml) buttermilk
• 1 cup (120ml) sunflower oil
• 1 tsp vanilla extract
• 11/2 to 2 cups fresh or frozen berries ( blueberries, raspberries or blackberries)

Method

Preheat oven to 180C/160C for fan oven. Line with paper liners 12 muffins cups.

In a large bowl or measuring jug, whisk together the egg, buttermilk, oil and vanilla extract. 

In another large bowl combine flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter it tough muffins will result. 

Fill each muffin cup almost full with the batter. Place in the oven and and bake until a toothpick inserted in the centre of the muffin comes out clean, about 20-25 minutes. Transfer to a wire rack and let it cool for bout 5-10 minutes before removing from pan 

Orange polenta cake

This orange polenta cake is lovely and moist, with a fruity flavour. Perfect for afternoon tea!!

Ingredients:

• 250g unsalted butter
• 250g golden castor sugar
• 4 large eggs
• 140g polenta
• 200g plain flour 
• 2 tsp baking powder
• zest and juice 2 oranges (less 100ml juice for the glaze)

For  the orange glaze

• 100ml orange juice
• 100g golden castor sugar

Method:

Heat oven to 160C/140C fan. Line the base and sides of a round 23cm cake tin with baking parchment. 

Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly.

 Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. 

Banana cupcakes with chocolate peanut butter frosting

This scrumptious cupcakes is so moist & delicious. Is best to make with over ripe banana as its full with banana flavour.

Ingredients:

• 115g unsalted butter, softened 
• 100g dark brown sugar
• 130g granulated sugar
• 3 large eggs
• 3 large very ripe banana, mashed
• 2 tsp vanilla extract
• 250g plain flour 
• 1 tsp baking soda
• 1/2 tsp ground cinnamon 
• 1 tsp salt
• 120ml buttermilk
• 180g dark chocolate chips

Milk chocolate frosting:

• 210g icing sugar
• 32g cocoa powder
• 115g unsalted butter, softened
• 30ml double cream
• 1 tsp vanilla extract

Peanut butter frosting:

• 185g creamy peanut butter
• 60g butter, softened 
• 90g icing sugar
• 1 tsp vanilla extract
• 45ml double cream

Method:

Preheat oven to 180C or 160C for fan oven. Line two 12-count pans with 18 cupcake liners. Set aside.

To make the cupcakes:  Beat the butter, brown sugar and granulated sugar together in a large bowl on a medium speed until creamy. Add in the egg one at a time beating well in each addition. Add the mashed bananas and vanilla, beating on a low speed for about 1 minute. 

Shift the flour, baking soda, cinnamon and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips. 

Spoon the batter evenly into 18 cupcake liners. Bake each batch for 20 minutes or until the skewer inserted in the middle of the cupcake comes out clean. Allow to cool completely before frosting. 

For the chocolate frosting: Sift together the icing sugar and cocoa powder to assure the is no lumps. Set aside. Beat the butter until creamy then add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined. 

For the peanut butter frosting: Beat the peanut butter and butter on medium speed until creamy and completely smooth. Add the sifted icing sugar and vanilla extract. Mix on medium until combined. Add the cream and mix on high speed until creamy. Add a pinch of salt. 

Frost cooled cupcakes with a knife or with a pipping bag. Decorate with a slice of fresh bananaor chocolate   chips before serving if desire. 

Rhubarb Crumble Cake

1. This light sponge cake with crunchy crumble topping - a spin on classic comfort baking

Ingredients:

• 250g pack of butter, softened
• 250g golden caster sugar, plus 1 tbsp
• 2 tsp vanilla extract
• 5 large eggs
• 300g plain flour, plus 7 tbsp
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 300g rhubarb, washed, trimmed and finely sliced

Method:

Heat oven to 160C/140C fan and grease and line the base and sides of a deep 20cm round cake tin with a little of the butter and baking parchment. 

Put the butter, 250g sugar and vanilla into a big mixing bowl. Beat until light and fluffy with an electric whisk.

Beat in the eggs, one by one, then fold in the 300g flour and baking powder. Spoon out 85g of the batter, and stir the extra 7 tbsp flour and cinnamon into this with a cutlery knife so it becomes crumbly.

Fold the rhubarb into the rest of the cake batter and scrape into the prepared tin. Scatter over the crumble mix followed by 1 tbsp sugar. Bake for 1 hr 15 mins, until a skewer poked in comes out clean – you’ll need to lay a sheet of foil on top after an hour if the cake is browning too much. Cool for 15 mins in the tin, then finish on a wire rack.

Lemon Blueberry Coffee Cake

Tender, moist lemon coffee cake loaded with blueberries crowned with a crunchy, sweet crumb topping and drizzled with a tart lemon glaze. A fun way to change up blueberry muffins.
If  your family loves blueberry muffins then they will love this coffee cake too. It takes blueberries to a whole new level.

Ingredients:

• 2 cups plain flour
• 11/2 tsp baking powder
• 1/2 tsp salt
• 115g butter, softened
• 1 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 cup blueberries, frozen or fresh

Crumble Topping:

• 1/2 cup sugar
• 1/4 cup plain flour
• 45g butter, melted

Icing:

• 1 cup icing sugar
• 2 tbsp lemon juice

Method:

1. Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.
2. Prepare crumb topping and set aside.
3. In a small bowl, whisk together flour, baking powder and salt and set aside.
4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.
5. Spread batter evenly into prepared pan. Sprinkle with crumb topping.
6. Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean.
7. Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)
Crumb Topping
8. In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.
Icing
9. Whisk together powdered sugar and lemon juice to create a thin glaze.
10. 
    
    

Banana & raspberry cake with passionfruit icing

Classic banana cake gets a makeover with tart berries and a fruity topping.

Ingredients:

• Melted butter to grease
• 125g butter, chopped
• 140g (2/3 cup, firmly packed) brown sugar
• 2 eggs, lightly whisked
• 125g (1/2 cup) sour cream
• 260g (1 cup) mashed ripe banana
• 225g (11/2 cups) self-raising flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon bicarbonate of soda
• 100g frozen raspberries

For the passionfruit icing:

• 125g cream cheese, at room temperature
• 40g butter, at room temperature
• 80g (1/2 cup) pure icing sugar
• 60ml (1/4 cup) fresh passionfruit pulp
• Raspberries (optional), to serve

Method:

Preheat oven to 180°C. Brush a 10 x 20cm loaf pan with melted butter. Line the base with non-stick baking paper. Stir the butter and sugar in a small saucepan over low heat until the butter melts. Set aside for 10 minutes to cool slightly.

Stir the egg, sour cream and banana into the butter mixture. Sift flour, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre. Add banana mixture and stir until well combined. Fold in the frozen raspberries. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Use an electric beater to beat the cream cheese, butter and icing sugar in a small bowl until pale and creamy. Beat in half the passionfruit pulp. Spread the icing over the cake. Top with raspberries and drizzle over the remaining passionfruit pulp.

Mangomisu

Treat yourself  this summer with a summer dessert. This is an incredibly easy recipe, look fantastic and taste great!! This is a twist on Italian classic. This dessert is really was delicious, as well as extremely rich and filling. 

Ingredients:

• 250g mascarpone cheese
• 300ml whipping cream
• 50g icing sugar
• 1 tbsp vanilla extract
• 1/2 cup Grand Marnier
• juices of 2 oranges
• 300g savoiardi (sponge finger)
• 2x 487g tin mango

Method:

Line a 20cm springform cake pan with plastic wrap or baking paper.

Place the mascarpone, whipping cream, icing sugar and vanilla extract in a bowl and beat on high speed until thick and well combined.

Combine Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake-pan. Spread with one third of the mascarpone mixture, and top with one third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm. 

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice.

Chocolate Strawberry Cream Cake

Chocolate, cream and strawberries oh lala I am in heaven. . The bright red colour of the strawberries brings out the colour of this cake. 

Ingredients:

For the chocolate sponge cake:

• 175g self raising flour
• 2 1/2 tbsp cocoa powder
• 1 tsp bicarbonate soda
• 2 eggs
• 130g castor sugar
• 150ml milk
• 150ml corn oil
• 1 tsp vanilla extract

For the filling/topping:

• 500g fresh strawberries
• 30ml cold water
• 2 tsp gelatin
• 350ml whipping cream, cold
• 180g icing sugar
• 1 tsp vanilla extract
• 1/8 tsp salt

Method:

Preheat oven to 180C/160C for fan oven. Grease 2x 8" and line the bottoms with parchment paper.

Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar. 

In a jug , measure the oil and milk, then add the eggs, vanilla extract and mix together with a fork until combined. 

Combine the wet with the dry ingredients and mix well. The cake mixture will be quiet wet. Pour the mixture into the tins and bake in the centre of the oven for 20 minutes until springy to touch.

Cool the cake in the tin for 5 minutes and then turn out onto a wire rack. Remove from tin and cool completely. Once the cake have cooled, storing them in the fridge for an hour or so makes this process of slicing the cake into half a little easier as the cake will firm up a bit.

For the filling: Pour gelatin and water into a bowl. Allow to sit for 10 minutes. Place 80ml of cream in a small pot over medium-low heat. Once cream comes to a simmer, pour slowly over the gelatin. Mix with a fork until gelatin has dissolved. Allow to cool. Stir the bowl often or the cream will began to gel. 

Using the whisk attachment of a standing mixer, beat the cream, powdered sugar, vanilla extract and salt on high until soft peak form, scraping down the sides of the bowl once or twice. Reduce to medium speed and drizzle the gelatin mixture into mixer bowl. Return to high and beat until firm peaks form. Mixture will resembel Cool Whip.

Assembly:

Once your strawberries are sliced and your whipped cream is prepared, slice each layer of the chocolate cake into two. Place one of the cake layer onto a plate or serving platter. Spread one fourth of the whipped cream over the top of the cake layer to the edges, leaving the side bare. Spread one fourth of the strawberries evenly over the whipped cream. Repeat the order for the next three layers.

Refridgerate until ready to serve.

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Posted By Blogger to Yummy Mummy on 6/06/2014 04:00:00 pm

Malaysian Honeycomb Cake

This cake texture is similar to Ma Lai Ko. 

It's best to have it with a teh tarik or a kopi o.

Ingredients:

• 210g sugar
• 250ml water
• 80g butter
• 6 eggs
• 160g condensed milk
• 180g plain flour
• 2 1/2 tsp baking soda

Method:

In a small pot, caramelize the sugar until it turns intois a dark brown. Keep a very close eye so as not to burn it around the edges. Don't rush it as it will slowly melt and turn into a dark golden liquid caramel.

Slowly and carefully pour the water into the caramel. This will spatter and boil and seize up for the first minute or so and not to worry, it will return to a liquid syrup. Remove from heat.

Add the butter and set a side to cool.

Preheat the oven to 175C. Grease a 9 inch round cake tin.

Mix the eggs and condensed milk in a bowl. Sift the flour and baking soda together and add to the egg/milk mixture. Mix well. 

Pour the caramel butter sauce into the batter and mix well. 

Pour batter into the prepared pan. Let it sit for 5 minutes for the bubbles to begin developing.

Bake in the oven for 1 hour or until the skewer inserted comes out clean. Do not use the convection. 

When the cake is cool, turn it out into a serving plate.

Strawberry Shortcake

One of the best desserts to make in summer is Strawberry Shortcake.....a true summer dessert.

Ingredients:

• 250g self raising flour
• 75g unsalted butter
• 4 tbsp milk
• 3 tbsp caster sugar
• 1 tsp baking powder
• 1 egg, beaten
• 1/2 tsp vanilla extract
• icing sugar for dusting

For the filling:

• 350g fresh strawberries
• 284ml whipping cream

Method:

Stir in the flour and baking powder into a bowl. Add the butter and rub together until you achieved the texture of a fine breadcrumbs.

Add in the sugar and mix well.

Make a well in the centre of the mixture and add the egg, milk and vanilla extract. Mix to make a soft dough.

Place the dough on a floured surface and press/roll out to a 8" in diameter. Transfer to a lightly greased baking sheet and bake at 200C for 10 to 15 minutes until firm and golden. Transfer to a wire rack to cool.

Whip the cream and hull the strawberries, then slice the strawberries.

Once the shortcake has cooled slice it in half with a sharp bread knife. Take the top half and carefully cut into 12 equal segments.

Spread a layer of cream on the bottom half of the shortcake and place a layer of sliced strawberries on top.

Spread another layer of cream and add another layer of  strawberries. Keep 12 pieces of half strawberries back for decorating on the top of  the cake.

Spread the remaining cream onto the filling. Carefully place the shortcake segments on top of the cake.

Dust with icing sugar and place the halved starwberries on each segment. Dust lightly once more with icing sugar and serve.

Tips:

If your dough is a bit too sticky add a tbsp of flour into the mixture and it should come together very well..

Frosted Peach and Coconut Cake

A really beautiful  and unsual cake, you'll be unable to resist a slice of this gorgeous cake ♥♥

Ingredients:

• 185g caster sugar
• 185g butter, softened
• 3 large eggs
• 420g can peaches, drained and pureed
• 100g dessicated coconut
• 185g self raising flour
• 1 tsp baking powder

For the icing:

• 300g white chocolate, broken into pieces
• 300g full fat Philadelphia
• 175g unsalted butter, softened
• 1 tbsp Malibu or white rum
• 100g desiccated coconut, toasted 

Method:

Heat the oven temperature 170C or 150C for fan oven. Lightly oiled and base-lined a 20cm springform pan.

Beat in the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the peaches, don't worry if the mixture splits; it will come back together.

Fold in the coconut, flour and baking powder with a pinch of salt, pour into the cake tin and bake for 1 hour to 1 hour 10 minutes,  until the skewer comes out clean, covering the top with foil if it looks like it's getting too dark. Remove from oven, cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.

Meanwhile, making the icing. Melt the choccolate very gently over a pan of steaming water, off the heat. Allow to cool to room temperature- don't rush this or the icing won't set. Beat the Philadephia and butter with electric whisk, then add the melted chocolate and beat again. Stir through the Malibu or rum until smooth.

Using a serrated knife, carefully split the cake in half horizontally. Use a third of the icing to fill the centre, then cover the rest of the cake with the remaining icing. Using a palette knife, carefully press the toasted coconut up the sides of the cake. The decorated cake will keep in the fridge for 3 days. Bring back to room temperature before serving.