Sunday, February 07, 2016

Raspberry Bakewell Cake Recipe

A Slice of Raspberry Bakewell Cake

This cake is the perfect rainy day bake, it's easy to make, cuts well and can be frozen in slices.
I love a cake that can be eaten as dessert too and a dollop of either cream or creme fraiche on the side is the perfect accompaniment.

Raspberry Bakewell Cake

This cake looks pretty even before it gets to the baking stage. I decided to gently press the raspberries into the batter just in case they sank but guess what not one single raspberry sank. If you make this cake I'd definitely recommend stirring a few raspberries through the batter before baking.

Raspberry Bakewell Cake Batter before baking

The cake can be made successfully in one bowl using the all in one method if you wish to save time or made in a food processor by mixing everything but the fresh raspberries and flaked almonds together until blended.  On this occasion I used the Thermomix and I've included the method for this too.

You will need: 20cm springform buttered and lined with baking parchment.

150 g butter, softened
150 g caster sugar
2 large eggs
1 tsp almond extract
50 ml milk at room temperature
150 g self-raising flour
150 g ground almonds
150 g fresh raspberries
25 g flaked almonds

1. Preheat the oven to 180C/160C fan/gas 4.
2. Cream the butter until soft using a food mixer. Add the sugar to the bowl and beat until light and fluffy. Whisk the eggs and the almond extract together then gradually add the eggs beating all the time. Beat in the milk.
3. Add the flour and ground almonds to the batter and gently fold in. Add the raspberries and fold in carefully trying not to break them up too much.
4. Pour the cake batter into the tin, then scatter over the flaked almonds. Bake for 50-55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes.
5. Remove the cake from the tin and place on a wire rack to cool.  Dust with icing sugar.

Thermomix method:

1. Place room temperature butter and caster sugar into the bowl. Cream together 20 Sec/Speed 4.
2. Add the eggs, almond extract, milk, self raising flour and ground almonds mix 20 Sec/Speed 5.
3. Scrape down the mixture in the bowl.
4. Mix 20 Sec/Speed 5.
5. Pour the batter into a mixing bowl, add the flaked almonds and raspberries and gently combine.
6. Continue using the conventional method from 4. above.

You may also like:
Raspberry, Almond and Custard Cake
The Perfect Raspberry and Almond Cake
Fresh Raspberry and Almond Traybake
Raspberry, Chocolate and Almond Cake
Bakewell Tart

Friday, February 05, 2016

The Everyday Baker by Abigail Johnson Dodge - Review

The Everyday Baker
The author is an established cookery writer, pastry chef/baking expert
The Great British Bake Off has inspired many of us to learn to bake, and this book which is full to the brim with recipes and technical know how, will be invaluable for many years to come.

Think of this book as your guiding hand - there are step by step photographs, essential techniques, baker's wisdom, twists which include flavour swaps, re-size it, and finishing touches, so no more guessing next time you make a recipe.

Everything from sweet to savoury including detailed instructions how to make the perfect macaron, chocolate shards, shaping pretzels to making delicious Baklava.

Tempting recipes including baked fig stuffed Brie, tropical fruit tart, summer veggie pizza to cinnamon swirl bread.

Tropical Fruit Tart

The book is definitely a page turner and I'm drawn in by the essential techniques and tips -  here's a useful tip from the book that I've never come across before, dice a chilli by placing one hand in a small sturdy see through plastic bag, hold the chilli on the work surface with the plastic covered fingertips, cut with the other hand.

How to dice a chilli

All of the recipes are in cups/oz/grams with easy to follow instructions for baking success.

The Everyday Baker Recipes & Techniques for Foolproof Baking
Author: Abigail Johnson Dodge
Hardback: 624 pages
ISBN: 9781621138105 HB
Price: £30.00
Publisher: Taunton
Publication Date: 16th January 2016
Available: The GMC Group

Disclaimer: We were sent the book review.

Friday, January 29, 2016

Have a Sweet Valentine's Day - Review

Lindt Lindor Strawberries and Cream
Irresistibly smooth and the perfect present for Valentine's Day.  Strawberries and cream are a favourite flavour combination at any time of the year.

These Lindor limited edition smooth centre truffles are sure to please and here at Kitchen Delights we love the pretty pink packaging too.

A card along with a box of these decadent chocolates and a bouquet of can't go wrong.

If you really want to impress and can rustle up a cupcake or two, how about making chocolate cupcakes, decorate with buttercream and top with a truffle.

Available: from January 2016 to end of April 2016.
Stockists:  Major supermarkets, Lindt stores and online
RRP:        £4.89

Baking Ideas

Valentine's Day Cupcakes

These pretty cupcake wrappers by Eddingtons will cheer up the plainest of cupcake cases. I love the filigree cutout hearts sitting on top of the red band. They are sturdy, easily assembled and the quality is great too.

Measurements: Base 5.5cm, Top 8cm
Pack of 10
Stockist: Planet Bake
Current Price: £3.95

Heart Pastry Cutters
Heart Shape Cutters for Biscuits

Any excuse for making biscuits and these cutters make light work of cutting through sweet shortbread dough. They have a plastic handle and the blades are made from stainless steel.

Measurements: 4.5cm, 5.5cm and 7.5cm
Dishwasher Safe
Stockist: Kitchenmonger
Current Price: £2.25

Disclaimer: We were sent the products for review.