A Delightful Gift of A Book & Homemade Chocolate Brownies

I’m not sure if you recall that I was delighted to celebrate with a ‘dear’ Blogging friend Aparna @ My Diverse Kitchen her very first year of blogging? If you would like to refresh yourself with my post and view photos of my baked Hummingbird Cake and where the recipe originated from please click [here].

I am extremely honoured to announce that with 60 outstanding entries that Aparna received from around the Blogosphere my Hummingbird Cake won her judges over!!! No one was more flabbergasted than I that my cake had been chosen to win!! I am also the proud and very fortunate recipient of Asha Khatau’s Vegetarian Cuisines of the World cookbook, which was the winning prize for one sweet/ dessert submission for this event. I would therefore like to take this opportunity to send my many thanks to you Aparna for such a wonderful book. I am totally in awe of it with so many beautiful recipes. Your personal inscription in the front cover of the book, letter and beautiful bookmark are very touching and I feel extremely privileged to have received this gift! I have a few recipes already bookmarked that I would like to try out first. My many thanks once again to you Aparna - Hugs & kisses Rosie.

My love affair of homemade chocolate brownies began only a few years back. This came about after purchasing Nigel Slater’s, The Kitchen Diaries cookbook when it first came out in print. I was drawn like a moth towards light when I discovered Nigel’s 24-carat brownie recipe, which by the way is phenomenal! I enjoyed that gooey centre with an intense chocolate flavour, which a brownie always seems to deliver. Although these brownies are not Nigel’s they are definitely good with a hint of added coffee to enhance the chocolate flavour. Served with a scoop of vanilla ice cream it makes a perfect dessert to revel in!

Chocolate Brownies

Makes 24 pieces
Ingredients
100g (4 oz) unsalted butter + extra for greasing
200g (8 oz) dark chocolate 70% coco solids, broken up
250g (9 oz) caster (superfine) sugar
4 large eggs
1 tsp vanilla extract
1tsp strong brewed coffee, cooled
60g (2 ½ oz) plain (all-purpose) flour
60g (2 ½ oz) cocoa powder

Method

Preheat the oven 180°C/fan160°C/350°F/gas mark 4. Grease and base line a 20.5cm x 25.5cm (10 in x 10 in) brownie or baking tin.

Put the chocolate in a heatproof bowl and melt over a bowl of gently simmering water. Remove from the heat to slightly cool a little until required. Beat the butter and sugar together until fluffy. Gradually add the eggs one at a time, and then add the vanilla extract and cooled coffee beating in. Add the melted chocolate and mix well. Sift the flour and cocoa powder into the mixture and carefully fold in until all incorporated. Spoon the mixture into the prepared tin and smooth the top over with a spatula. Bake for 20 minutes until firm but fudgy – the chocolate will continue to cook a little more removed from the oven. They are meant to be gooey in the middle – it’s what makes them so gorgeous! Put the tin on a wire to cool a little more before cutting into pieces. Delicious eaten with Vanilla ice cream!

I leave you with a few more pics of the snow we have here.

Banana and Chocolate Loaf ~ Sweet & Simple Bakes.

Time has come again to show case our monthly bake over at Sweet and Simple Bakes. This month Maria presented us with a delicious recipe for Banana and Chocolate Loaf. This is the simplest of bakes to make with an amazing texture and flavour. It’s also a fabulous tried & tested recipe just what Sweet & Simple Bakes is all about! I always seem to have a few ripe bananas lurking in my fruit bowl and I really loathe throwing away food! A slice of this loaf cake served with a steaming cuppa is perfection in my book anytime of the day.



Please do call by Sweet and Simple Bakes and view the round-up of our other bakers; also if you fancy joining in our monthly bake, we would be most delighted to have you bake with us!

Banana and Chocolate Loaf

Serves 10-12

Ingredients

250g (9oz) self-raising flour
Pinch of salt
1 tsp baking powder
150g (5oz) caster sugar
100g (3 ½ oz) butter, softened
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange
475g (17oz) whole bananas (about 4 small ones), peeled
75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin *I used a 900g (2 lb) loaf tin*

Method

Preheat the oven to 170°C /325°F/ Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, and then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Banana Cake with Praline Filling& White Chocolate Ganache ~ The Cake Slice Bakers!

January seems to have deluded me and all good plans I had made seemed to have failed me until now. I have been taking a short break, due yet again to my ongoing back problem; but hey ho upward and onward and the baking commences in Rosie’s kitchen once again!! So please do join me in celebrating yet another great bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. Most importantly the cake this month being baked is; ‘Banana Cake with Praline Filling& White Chocolate Ganache’.

I didn’t find this cake finicky or over imposing to create in effect it was much simpler than I had thought and a dream to make. The sponge has banana and cinnamon flavours running through and everything just seems to work well together; Oooooh the sugared coated pecans are simply gorgeous; but mixed with a little white chocolate ganache for the filling puts a whole new dimension to a blissful experience! Just when you thought it couldn’t get any better it does with the cake being covered with *slurp* white chocolate ganache!! Decorated with sugared pecans and I added a little edible gold glitter and a few gold sugared balls for decoration. A must bake for any cake lover out there!.......

Banana Cake with Praline Filling& White Chocolate Ganache

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne. I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems

The Cake:

Makes a 9-inch triple layer cake

3 cups of cake flour ** see below**

3 and 1/2 teaspoons of baking powder

1 and 1/2 teaspoons of cinnamon

1/2 teaspoon of salt

3/4 cup of milk

1/2 cup of ripe mashed bananas

8 ounces of softened unsalted butter

2 cups of sugar

7 egg whites

Praline Filling:

1 cup sugared pecans, cooled

1 and 1/2 cups white chocolate ganache

Sugared Pecans:

1 and 1/2 cups pecan halves

3 cups vegetable oil

1 cup confectioners sugar

White Chocolate Ganache:

8 ounces of white chocolate chopped

2 and 1/2 cups of heavy cream (double cream)

1 and 1/2 teaspoons vanilla extract

**The recipe calls for cake flour and if you only have all-purpose (plain) flour on hand, you can substitute ¾ cup (105 grams) all-purpose (plain) flour plus 2 tablespoons (30 grams) cornstarch (cornflour)**

CAKE:

Preheat the oven to 350F degrees. Butter three 9-inch round cake pans. Line the bottom of each pan with parchment paper or wax paper.

Sift together the flour, baking powder, cinnamon, and salt. Set aside dry ingredients. In a food processor or blender, process the milk and banana into a smooth light puree. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. On medium high speed, beat in egg whites 2-3 at a time until smooth. Scraping down the sides of the bowl between egg additions.

With the mixer on low speed add the dry ingredients and banana puree alternately in 2-3 additions, beating until just blended. Scrape down the sides of the bowl and beat on medium-high speed for 1-minute. Divide the batter among the cake pans.

Bake for 20-25 minutes or until a cake tester comes out clean when inserted into the centre of each cake. Let the cake layers cool in the pan for 10 minutes. Then turn out onto a wired rack and remove the paper liners. Then cool completely one hour.

To assemble the cake, put one layer, flat side up, on a cake stand or serving plate. Cover the top evenly with half of the praline filling, leaving a 1/4"-inch margin around the edges. Place the second layer on top, again flat side up, cover it with remaining filling. Finally add the third layer and frost the sides and top with the white chocolate ganache. Garnish with sugared pecans.

Praline Filling

With a large chef's knife chop the pecans. Or pulse in a food processor being careful not to turn into paste. Add the sugared pecans to the white chocolate ganache and stir to mix well.

Sugared Pecans

Place the pecans in a medium sauce pan, add water to cover, and heat to a boiling. Boil the pecans slowly until they are swollen and soft 5-8 minutes. Drain the nuts well in a sieve for about 5 minutes. (Do not pat dry; the nuts must remain damp.)

While the nuts are draining, heat the oil in a large heavy saucepan or deep fat fryer t0 350F degrees.

Set half of the nuts aside. Dust the remaining nuts in the sieve with 1/2 cup of powdered sugar. Shake the sieve to coat the nuts evenly, letting any excess sugar fall away. Immediately add the coated nuts to the hot oil. Fry until golden brown about 2-3 minutes. Using a slotted spoon scoop the nuts out and drain them on several thicknesses of paper towels. Repeat the process with the remaining nuts.

White Chocolate Ganache

Put the white chocolate in a medium heat proof bowl. In a small sauce bring 1/2 cup of the cream to a boil. Pour the hot cream over the chocolate. Let stand for 1-minute, then whisk until smooth. Let the white chocolate cream stand until cooled to room temperature.

In a chilled bowl with chilled beaters beat the remaining 2 cups of heavy cream and vanilla until softly whipped. Stir in the white chocolate cream and beat until fairly stiff. Taking care not over beat, which would cause the ganache to separate.

If you would like to view more Banana Cake with Praline Filling & White Chocolate Ganache made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Christmas Morning Muffins ~ Sweet & Simple Bake

I would like to wish you all a Happy New Year 09 and may all your dreams and wishes come true!!

I’m pleased to say it’s been a quite festive time here but with lots of good food and basically enjoying being with the family. The family are now over their bouts of flu and I wave good bye to the back of that little episode thankfully. I hope now to get back to normal baking up some tasty treats for you this year. To kick start this year off here I am presenting you with a bake from Sweet and Simple Bakes.

For our December bake at Sweet and Simple Bakes it was chosen by a poll vote and we had a sensational amount of 67 votes cast in our poll!! The clear winner was Nigella’s Christmas Morning Muffins.

These muffins are a quick and easy bake for a Christmas morning breakfast (or any breakfast come to that); with glorious aromas of spices and flavours emitting through the air as they bake. They are perfect for a light breakfast either served plain or broken open smeared with butter and marmalade. This recipe is sourced and adapted from Nigella Christmas cookbook. A very beautiful book by, The Domestic Goddess’s herself and it’s defiantly is worth purchasing for all the magnificent festive recipes inside.

Christmas Morning Muffins ~ adapted from Nigella Christmas Book

Makes 12

Ingredients
250g (9 oz) plain (all-purpose) flour
2½ tsp baking powder
½ tsp bicarbonate of soda
100g (4 oz) caster (super fine) sugar
1 tsp ground cinnamon
Good grating of fresh nutmeg (or ¼ tsp ground nutmeg)
2 Clementine’s or Satsuma’s *see notes*
Approx 125ml (4 fl oz) full-fat milk
75g 3 oz) vegetable oil (or melted butter, left to cool slightly)
1 egg
175g (6 oz) dried cranberries
For The Topping
3 tsp Demerara sugar *see notes*

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/Gas mark 6. Line a 12-bun muffin tin with muffin paper cases.

Measure the flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into a large bowl; grate the zest of the Clementine’s/Satsuma’s over and combine.
Squeeze the juice of the Clementine’s/Satsuma’s into a measuring jug, and pour in the milk until it comes up to the 200ml (7 fl oz) mark.

Add the oil (or slightly cooled, melted butter) and egg, and lightly beat until just combined.

Pour this liquid mixture into the bowl of dried ingredients and stir until everything is more or less combined, remembering that a well-beaten mixture makes for heavy muffins; a lumpy batter is a good here.

Fold in the cranberries, then spoon the batter into the muffin cases and sprinkle the Demerara sugar on top.

Bake in the oven for 20 minutes until golden brown and a skewer inserted into the centre comes out clean. The muffins are ready to eat now either plain or broken up and smeared with butter and marmalade.

* Notes*

*Cranberries could also be replaced with another dried fruit of choice*

* Clementine’s/Satsuma’s*

If you’re unable to source Clementine’s or Satsuma’s, 1 orange of zest and juice would be adequate.

* Demerara Sugar is*: Large crystals, golden in colour, which also adds a crunch to baked goods.

*Question*: I can’t purchase Demerara sugar - what could I use instead?

Granulated Sugar: This is a pure, naturally white, crystalline sugar.

Sugar Cubes: Brown/white, would be a lovely addition instead of Demerara sugar; crunched up and sprinkled over the top of each muffin before baking.

Chocolate Hazelnut Nutcracker Cake ~ The Cake Slice Baker’s

This month I am pleased to reveal our third bake from ‘The Cake Slice Bakers! This event is hosted by two lovely ladies Giggi and Katie. The nominated book we are baking from this year is, Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne and what a delicious cake for this festive period and just perfect in every way! I am pleased to share with you the ~ Chocolate Hazelnut Nutcracker Cake. I am scheduled posting this bake to ensure it is posted in good time as I am planning on a little Christmas shopping first thing today!

Chocolate Hazelnut Nutcracker Cake

Sourced from Sky High: Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne.

I haven’t got x 3 -9 inch (23cm) cake tins so I used x 3 -8 in (20cm) cake tins instead without any problems. I also made chocolate stars and added sprinkles to my cake instead of chocolate curls for decoration.

Makes one 9inch triple layer cake

Ingredients – for the cake layers

1 cup skinned hazelnuts (about 4 ounces)

10 whole graham crackers (5½ oz), broken into pieces

1¼ cups sugar

2 ounces unsweetened chocolate, finely grated

10 eggs, separated

¼ cup vegetable oil

1 tsp vanilla extract

½ cup all purpose (plain) flour

1½ tsp pumpkin pie spice (mixed spice)

1 tsp baking powder

Dark chocolate curls for decoration or stars as in my case and sprinkles

Method – for the cake layers

1. Preheat the oven to 325 ° F/170°C/Gas Mark 3. Butter the bottom and sides of 3 9inch cake tins. Line the base with parchment paper and dust the sides with flour, tap out any excess.

2. Spread the nuts onto a baking tray and toast for 10-12 minutes until lightly browned. Leave to cool completely. Increase the oven temperature to 350 °F/180°C/Gas Mark 4.

3. In a food processor, grind the graham crackers to crumbs. Transfer to a bowl and set aside. Add the toasted nuts to the processor (no need to wash) and add ¼ cup of sugar. Pulse until the nuts are finely ground, but do not blitz too much or else it will form a paste. Add the nuts, graham cracker crumbs and grated chocolate together in the bowl and mix.

4. In a large bowl, whisk the egg yolks and ½ cup of sugar using an electric mixer until well blended. Add the oil and vanilla slowly, beating until ribbons begin to form on the surface of the mixture. Then, fold in the chocolate nut crumbs.

5. Place the egg whites in a clean bowl and beat until thick and foamy. Gradually add the remaining ½ cup of sugar, continuing to beat until the whites form stiff peaks. Fold a third of the egg whites into the yolk mixture and mix well to slacken the mix. Sift over the flour, spice and baking powder and fold in. Gently fold in the rest of the egg whites until no streaks remain but do not over mix.

6. Divide the batter between the three pans and bake for 25-30 minutes until a toothpick comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

7. To assemble the cake, place a layer on a cake stand, flat side up. Sprinkle it with a third of the rum syrup and let it all soak in for 1-2 minutes. Spread ¾ cup of crème Chantilly over the top, right to the edge. Repeat with the remaining layers, letting the syrup soak in before adding the crème.

Use the rest of the crème to cover the sides of the cake. Decorate the top with dark chocolate curls.

Rum Syrup

¼ cup sugar

¼ water

¼ cup dark rum

Combine the sugar and water in a small saucepan. Place over a medium heat, stirring until the sugar dissolves. Remove from the heat and add the rum. Allow to cool before using.

Crème Chantilly

2 cups heavy (double) cream

3 tbsp confectioners (icing) sugar

1½ tsp vanilla extract

Combine the cream, sugar and vanilla in a chilled bowl and whip until the cream is stiff but not too thick or buttery.

If you would like to view more Chocolate Hazelnut Nutcracker Cakes made by other members of The Cake Slice, then please visit our blogroll site: The Cake Slice Bakers!

Italian Christmas Sweet Bread ~ Panettone

Have yourself a merry little Christmas.

Let your heart be light,

From now on our troubles

Will be out of sight........

I must apologise for my lack of blogging of late, and I so much wanted to share with you lots of Christmas bakes! I’ve been busy looking after the sick and wounded here, what with Mr R (hubby) who is recovering from flu and now unfortunately Miss R (daughter) has come down with this nasty flu!! However, I have managed to squeeze in a few bakes one being a Panettone that I would really like to share with you today. I have seen so many of these gorgeous sweet breads around for sale in the shops at this time of year and I thought wouldn’t it be fun to bake my own this Christmas. My Panettone was made in my Kitchen Aid mixer but by all means, it can easily be made by hand to bring a little festive Italian baking into your home.........

I am also truly flattered and humbled to be the luckiest girl in the world today!! I opened my email to find waiting in my inbox an email from Aparna @ My Diverse Kitchen to let me know I had been chosen by her judges to win her blog 1st birthday event, Sweet Celebrations – with my winning bake of Hummingbird Cake!! Thank you SO MUCH Aparna for holding such a lovely event and it was such a pleasure to bake a cake for your Blogs 1st Birthday. Also my thanks go to the judges for deeming my cake worthy of winning!! The winning prize I am very excited to reveal that is being sent to me is a lovely book by, Asha Khatau’s, Vegetarian Cuisines of The World. Christmas seems to have already arrived for me with this wonderful gift I am to receive; as I type this post, I have the largest smile on my face you could imagine ~ thank you once again Aparna for making me luckiest girl in the world today!! I also have to thank the lovely H.C. *Happy Cook* @ My Kitchen Treasures for such a lovely recipe to bake from ~ thank you my dear friend!

Panettone

Makes 1 loaf

Ingredients
75ml (3 fl oz) brandy
175g (6oz) raisins
550 - 620g (1lb 4oz -1lb 6oz) strong plain flour
175g (6oz) butter
5ml (1tsp) salt
65g (21/2 oz) caster sugar
Pinch of freshly ground nutmeg
2.5ml (1/2 tsp) vanilla essence
10.5g easy blend dried yeast
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 eggs
2 egg yolks
175ml (6 fl oz) milk
175g (6 oz) mixed candied orange and citron peel, chopped
Icing sugar, to decorate if desired.

Method

Lightly oil a 17cm (7in) round spring release cake tin. Line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. Place the brandy and raisins in a bowl and leave to soak for 2 - 4 hours.

Sift the flour into the bowl and add the butter and salt, fit dough hook and blend on speed min for 2 minutes, until combined. Add the sugar, nutmeg, vanilla essence, yeast, rinds, eggs and milk and blend on speed min for 2 minutes, until a soft dough forms. Continue kneading on speed 2 for 2 minutes.

Remove the bowl. Cover with lightly oiled clear - film and leave for about 2 - 4 hours, until well risen and doubled in size. Drain raisins.

Fit the bowl and dough hook and knead on speed 2 for 1 minute. Add the fruits and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll into a ball to fit in the cake tin. Cut a deep cross in the surface of the dough and leave until risen 2.5cm (1in) above the top of the tin.

Preheat the oven to 200°C, 400°F, Gas Mark 6 and bake the bread for 15 minutes. Reduce the temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes. Allow to cool in the tin for 10 minutes. Turn out and leave to cool completely. Dust heavily with icing sugar.

Chocolate Kris Krinkle Cookies

Sleigh bells ring, are you listening,
In the lane snow is glistening,
A beautiful sight,
We’re happy tonight,
Walking in a winter wonder land.........

The appearance of these cookies reminds me of snow covered bark on winter trees and so perfect for this time of year! They are very easy to make but oh so very delicious! They bake like magic in the oven, cracking on the tops to show off an amazing chocolate interior and white covered snow drifts of icing sugar. Upon taking that first bite you will find a scrumptious fudgy centre that takes you into a sweet sensation of chocolate ecstasy!

On another note; Mr R (hubby) has a nasty flu type virus and of course I have to nurse him back to health. I will try this week to view your creations my ‘dear’ blogging friends but if not I hope you will understand ~ Rosie x

Chocolate Kris Krinkle Cookies

Makes approx 20 cookies

Ingredients
175g (6 oz) plain chocolate, chopped
50g (2 oz) unsalted butter
175g (6 oz) plain flour
1 tsp baking powder
½ tsp salt
2 eggs, at room temperature
150g (5 oz) caster (superfine) sugar
1 tsp vanilla extract
60g (2½ oz) icing (confectioners) sugar

You will need 2 baking trays lined with non-stick baking paper

Method

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water, cool slightly. In a separate bowl mix the flour, baking powder and ½ teaspoon salt.

Beat the eggs and sugar with an electric whisk until pale for about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl with cling film and chill in the fridge for 1½ hours or up to 2 days.

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.

Put the icing sugar onto a large plate. Shape the dough into 4cm (1½ in) balls and roll in the icing sugar. Put the sugared balls onto the prepared baking tray and press down lightly with your hand to flatten. Bake for 12 - 15 minutes for soft centres and set edges. Let the cookies cool on the baking tray for 5 minutes before placing carefully onto a wire rack to cool.

I am sending my Chocolate Kris Krinkle Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].


I am also sending these Chocolate Kris Krinkle Cookies to Jerri @ Simply Sweet Home for her lovely ‘Christmas festival’.

Chocolate Christmas cake ~ Sweet and Simple Bakes Event!!

We are now nearing closer into the seasonal celebration of Christmas for those of us who celebrate this festivity. This month at Sweet and Simple Bakes Maria presented us with a gorgeous recipe for a Chocolate Christmas cake.

Maria encouraged our creative side to come out in this bake with the scope of what type of icing and decorations each baker wanted to use. I always make my own mincemeat each year and a jar (400g) comes in handy just for this bake alone each year. This is such a beautiful tasting cake and one that doesn’t require an awful lot of work. The chocolate combines well with all those swollen fruits in the mincemeat and a few extra sultanas and raisins added into the mixture. I used fondant icing to cover the top only of my cake and left it white this year with a few cut out stars in fondant and a little bit of bling-bling from edible glitter and sugar golden balls. I attached a lovely bright red ribbon around the centre of the cake with a bow to signify Christmas.

Chocolate Christmas Cake

Ingredients
150g (5 oz) soft butter
150g (5 oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½ oz) self-raising flour
40g (1½ oz) cocoa powder
400g (14 oz) jar of mincemeat
80g (3 oz) each of sultanas and raisins
50g (2 oz) blanched almonds chopped
100g pkt of white chocolate chips or white chocolate chopped up

You will need a 20cm (8 in) springform tin. Lightly butter the inside of the tin and double line the tin with baking paper or greaseproof paper.

**For Decoration see link below**

Method

Preheat the oven to 160°C/fan 140°C/Gas mark 3.

Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking time to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

To view how to line a tin or for ideas on decorations and icing please visit Sweet and Simple Bakes!

If you would like to make your own vegetarian mincemeat please visit Sweet and Simple Bakes for the recipe!

Caramel Cake with Caramelised Butter Frosting ~ The Daring Bakers!

This month at “The Daring Bakers”, we are back to sweet treats with the holidays looming near. Sugar is absolutely the celebrity of this shindig! This month’s wonderful cookbook recipe is courtesy of author Shuna Fish Lyndon of Egg Beater and the recipe is published on Bay Area Bites. Our host this month is Dolores of Culinary Curiosity ~ Co-hosts Alex (Brownie) of the Blondie and Brownie & Jenny of Foray into Food and for Gluten Free Baking Natalie of Gluten-a-Go-Go. My thanks go to all our hosts for this month’s challenge.

There is also an optional challenge for Golden Vanilla Bean Caramels recipe from Alice Medrich's Pure Dessert, Artisan Press, Copyright 2007, ISBN: 978-1579652111. However, due to my family not eating caramels, I sadly refrained from this optional challenge.

I have found it very exciting this month; this is my first time of making caramel syrup. I was a little apprehensive at first but following the instructions to the latter it was straightforward to accomplish. I will in the future be incorporating this recipe for caramelised butter frosting in some of my future bakes! It is one of the most delicious butter frostings I have ever tasted. We were also fortunate this month to have freedom on size/ shape of cake/ extra flavours and decor.

I had thought of making cupcakes at first then last minute went with a sandwich cake. I used 2 x 20cm (8 in) tins and it worked well. I altered the amount of time in the oven for baking to 25 minutes and the sponges came out golden and baked through perfectly. I sandwiched the two sponges together with frosting and then spread frosting over the top of the cake. Drizzled a little caramel syrup in the centre and added few sugar coated chocolates. Finally, I sprinkled a little edible gold glitter over the top for that shindig feeling.

Here is the recipe ~ slightly adapted to the original

For The Sponge
10 tbsp (5 oz) unsalted butter at room temperature
1¼ cups granulated sugar
½ tsp kosher salt
1/3 cup Caramel Syrup **see recipe below**
2 eggs, at room temperature, lightly beaten
½ tsp vanilla extract
2 cups plain flour (all-purpose)
½ tsp baking powder
1 cup of milk, at room temperature

Preheat oven to 180°C/fan oven 160°C/350°F/Gas mark 4. 2 x 20cm (8 in) tins greased with a little butter and floured, tapping out any loose flour.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and salt and then cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add the eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down the bowl again, beat mixture until light and uniform. Sift flour and baking powder together. Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half the milk and finish with the dry ingredients. Take off the mixer and by hand, use a spatula to do a few last folds, making sure the batter is uniform. Divide the batter equally between the two tins and smooth the tops with a spatula. Place the tins into the preheated oven and bake for 25 minutes or until golden brown and a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes before turning out on a wire rack to completely cool.

Caramel Syrup
2 cups sugar
½ cup water
1 cup of water **for “stopping” the caramelisation process**

In a small stainless steel saucepan, with tall sides, mix the water and sugar until mixture feels like wet sand. Brush any stray sugar crystals with a wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly; dark amber colour. When colour is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about!! It is very dangerous, so have long sleeves on and be prepared to step back. Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. **Obviously wait for it to cool on a spoon before touching it.**

**NOTE: For safety reasons, have a bowl of ice water to plunge your hands into if any caramel should land on your skin.**

Caramelised Butter Frosting
12 tbsp (approx 6 oz) unsalted butter
1 lb icing (confectioner’s) sugar, sifted
4-6 tbsp vanilla extract
2-4 tbsp caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool. Pour cooled brown butter into mixer bowl. In a stand mixer fitted with a paddle or whisk attachment add the icing (confectioner’s) sugar a little at a time. When mixture looks too chunky to take anymore, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all icing (confectioner’s) sugar has been incorporated. Add salt to taste.

To assemble the cake; place the bottom sponge cake on a serving plate and apply approx quarter of the frosting to the top and smooth over with a spatula. Place the second sponge on top and apply a good quantity of frosting on top smoothing over with a spatula, making a few lines for decor if wished. Fill a piping bag (using a star nozzle) with the remaining frosting and pipe around the top edge. With a little caramel syrup drizzle over the centre top of the cake then place a few decorations in the centre (I used sugar coated heart shaped chocolates) and sprinkle over a little edible gold glitter.

Hummingbird Cake

On my travels around the blogosphere I saw a beautiful cake that my very sweet blogger friend “Happy Cook” @ My Kitchen Treasures had baked. Known to me as H.C. she has a beautiful blog and has an immense passion for cooking and baking. The range of her food is diverse from Indian, Chinese, Italian and Belgian and amongst all this a sprinkling of other cultures. Also H.C. is hosting a brilliant event at the moment for Homemade Christmas Gifts. If you desire to participate or just view the gorgeous edible gifts for Christmas ideas do take a peek here .

Thank you H.C. for sharing such a great bake :)

Another great blogger Aparna @ My Diverse Kitchen is celebrating her first year of blogging. To celebrate, she is asking bloggers and non-bloggers to celebrate with her by sending in celebratory fare. I thought this cake would be a lovely addition to this celebratory event. I had to include a candle on top of the cake in Aparna’s honour. You have until the 30th November 08 to submit your entry.

Hummingbird Cake ~ adapted from Happy Cooks recipe

Ingredients
1½ cups of self-raising flour
1 cup of caster sugar
½ tsp bicarbonate of soda
½ tsp cinnamon
¾ cup of flavourless oil
3 eggs, lightly beaten
Few drops of vanilla extract
¾ cup pecan nuts, chopped
2 large ripe bananas, peeled and mashed
½ cup of pineapple from a tin, drained and chopped finely
Cream Cheese Frosting
60g Cream cheese
30g butter, softened at room temperature
1 tsp vanilla extract
1½ cups of icing sugar
Edible food colour of choice (optional)
A few sprinkles (optional)

You will need a 20cm (8 in) round springform tin, lightly greased with a little butter and based lined with non-stick baking paper or greaseproof paper.

Method

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.

Sift the flour, cinnamon, bicarbonate of soda into a large bowl. Make a well in the centre and add the eggs, vanilla extract, oil, nuts, banana and pineapple and stir until just combined. Pour the mixture into the prepared tin and bake for 1 hour or until firm to the touch in the centre of the cake or a skewer inserted into the centre come out clean.

Leave the cake to stand in its tin for 10 minutes before turning out onto a wire rack to cool completely. Remove the paper from the base of the cake and place onto a cake stand or plate to serve.

Place all the ingredients for the frosting into a bowl and beat until light and fluffy with an electric mixer. * I added my edible food colouring at the end when the frosting was all combined*.

Spread the cream cheese filling over the top of the cake and decorate if wished with sprinkles etc.