Thursday, 4 December 2014

Birthday Blog


Let me just put it out there - I have never been so so excited for my birthday as this one. Just seeing all my friends together some of whom hadn't seen each other for quite a while was lovely and I had a great time relaxing, eating and catching up with everyone. This year I decided to try Prezzo's as I had never been there before and the pasta dish I had was yum, filling and the cheese made it that extra bit tasty.

Pasta with Buffalo Mozzarella 
Another place I tried out was a new Pizza place in town called Stonebaked Pizza where you can watch your Pizza being made in front of you which is pretty cool. They use a contraption where they put a ball of dough between two plates and Tadah! a perfectly round pizza base.



Along with the food, this year I got given quite a few presents which I must say had me feeling very very spoilt and the presents I received were SO SO COOL!! I'll leave you with a few pictures of some of the awesome food related presents here 

Cute measuring cups, cupcake cases and a very cool personalised apron 


Two Costa Latte mugs which I'll be surely having my morning coffee's in
Receiving this  on my doorstep at 8AM sure did make my day


Chocolate bar demolished in seconds


A flask which I can use on the go when I'm in a rush in the mornings



A pretty book for blogging ideas


And finally a beautiful bouquet of flowers!
I hope you enjoyed reading this post as much I enjoyed writing it and be sure to keep an eye out for a few recipes where I'll be using the baking items in a few upcoming posts! 





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Thursday, 20 November 2014

Patisseries in Paris


Okay, I'm going to be honest here. When I found out I'm going to Paris for a few days the first thing I thought of was the food. I was already making lists of all the patisserie places I wanted to go and visit. Mind you I did go to see the all the landmarks in Paris too - the architecture is incredible!

I'll just leave a few pictures from my trip here


Day 1 

Galleries LaFayette


Strawberry, Blackcurrant, Lemon, Pistachio and Black Sesame macarons (I did try an Olive and Vanilla one from Pierre Herme!)


Pierre Herme counter 

Beautiful looking Éclairs - I should add how expensive they were - around £5 for one!

Lots of different spices
A chocoholics dream - stacks of Lindt and the best part was you can taste anything you like!
Eiffel Tower at night - The sheer scale of it and the architecture once you're stood next to it is breathtaking

Day 2

Palace of Versailles  - The palace of King Louis XIV

Mango Sorbet with Whipped Cream 
Les Enfants Terribles

Honeyed Duck Breast with Pumpkin Purée - This was the first time eating Duck and I'd definitely have it again!  

Steak and Chips

Espresso, Blackcurrant sorbet, crème brulee and a mini chocolate Lava fondant 

Raspberry and Lychee Macaron

Day 3 




The view from the second floor of the Eiffel - It was absolutely freezing! 


Aquarium which had a touch pool where you could touch the fish!

Arc de triomphe - Built to commemorate Napoleons victories

The view from the top of the Arc de triomphe - There were nearly 300 winding steps to the top which ended up making you exhausted and dizzy but the view is totally worth it!

Opera cake - Mega chocolatey and moreish



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Wednesday, 29 October 2014

Pizza

Everyone loves Pizza. Just the combination of a herby tomato sauce topped with shed loads of cheese is delicious, but chuck in some extra few toppings like pepper, sweetcorn or whatever you fancy and you're onto a winner.

Although this recipe does take a bit of time as you need to wait for the dough to prove, I promise you it's simple and in my opinion way better than Dominos or Pizza Hut which cost a heck of a lot more money, than if you were to make it yourself.


Topped with Peppers, Jalapeño and Sweetcorn 
Ingredients

Dough

  • 5 Cups Flour
  • 1 Packet Yeast
  • 4 Tbsp Sugar
  • 1 tsp Salt
  • 1 cup Milk
  • 1/3 cup Oil
  • 3/4 cup warm water
  • 1 Egg
Tomato Sauce
  • Tin of tomatoes
  • 1 fresh tomato
  • 1/2 a diced pepper
  • 1 Onion
  • 1 green chilli
  • Pinch of Paprika, oregano, basil and any other herbs
  • Pinch of salt
  • Dash of Olive oil
  • 1 clove of Garlic

Method
  1. For the dough, mix the dry ingredients together then add the rest of the ingredients and form into a ball of dough. I did this with my Kenwood and used a dough hook but you could just use your hands. Let it rise in a warm place until doubled in size
  2. In the meantime, blend all the ingredients for the tomato sauce and transfer to a pot to cook through. Cook until thickened and let it cool
  3. Once the dough has risen, turn onto a table and divide into 5 pieces. Roll these out to fit your pizza pan. 
  4. Spoon the cool tomato mix onto the Pizza dough, add the cheese and any other toppings you like
  5. Leave again to rise for half an hour and then bake at gas 6 for around 20 minutes or until golden and enjoy!





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Saturday, 11 October 2014

Lemon and Courgette Cake

What do you do when you have vegetables lying around in kitchen which no one wants to eat? You make Courgette and Lemon Cake! Obviously. Take my word for it when I say this, Courgette in cake really do go. The Courgette adds a really nice moistness to the cake, without making it soggy. However, what I will say is that when you grate the Courgette, try to squeeze out any excess water or use a loose bottomed cake tin when baking so any extra water can seep out. (Also place a tray at the bottom of the oven to catch any leaks just in case). 

Although this recipe calls for poppy seeds, I didn't have any black ones which would give a really nice effect once the cake is cut but instead I used white poppy seeds. I'm not sure whether they added a flavour to the cake, but they did add a bite. To be honest, if you don't have any poppy seeds around, don't worry this cake will taste just as yum without! 


Ingredients

Cake
  • 200g Butter or Margarine 
  • 3 Lemons
  • 165g Sugar
  • 3 eggs
  • 2 medium Courgettes (250g when grated)
  • 1 tsp poppy seeds
  • 1 tsp Vanilla essence/extract
  • 200g self raising flour
  • 1 tsp baking powder
Filling
  • Tub of double cream and a squeeze of Lemon
Icing
  • Icing sugar and Lemon juice

Method
  1. Preheat oven to Gas 4.Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200g butter, the sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flour, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
  2. Make a drizzle with 25g icing sugar and a tbsp of Lemon juice. Prick the cake once cooled and pour over the cake
  3. For the filling, pour a little lemon juice into the double cream with a little icing sugar sifted and whip until thick. Spread this in between the two cakes
  4. For the icing at the top all I did was get around 4/5 tbsp of icing sugar and add lemon juice until the icing is very thick but spreadable. The consistency needs to be thick so it doesn't run off the cake. Garnish with a little Lemon zest and poppy seeds and tadah! 
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Tuesday, 7 October 2014

Chin Chin Labs

I've always been fascinated by Chemistry and it's probably one of my favourite subjects I've done so when I stepped into 'Chin Chin Labs' in Camden Lock, it was like heaven on earth. (It also had me reconsidering changing from an English Lit degree to Chemistry - that's how cool this shop is). 

You've probably guessed from the name it's designed to look like a lab. From the tanks of Liquid Nitrogen which make the smoothest, creamiest ice cream - The Liquid Nitrogen is supposed to make the ice cream crystal free therefore smoother, to the boiling tubes lined up with peculiar fizzing powders. Pipes of steel run up along the walls also adding to the lab theme and everything is made in front of you with many Vegan options available too. This place is awesome. 

I decided to go for the 'Salted Caramel' with Grilled White Chocolate and a shard of nut brittle and my cousin went for the 'Pondicherry Vanilla with Cardamom and Pistachio'. Both had the same silky smooth textures and these have to be one of the best ice creams I've had so far. 
The 'Salted Caramel' flavour was unlike any other salted caramel flavour I've had before. It was more bitter than I had expected but in a pleasant way as it  wasn't overly sweet. Grilled White Chocolate was something I had never heard of before. Grilled chocolate? How can you GRILL chocolate? Doesn't it just melt? I was intrigued. 
To be honest when I ate it, I found it to be just chunks of white chocolate with a strange grainy texture and a little too sweet for me.

However, the 'Pondicherry Vanilla with Cardamom and Pistachio', was just wonderful. Having never tried or even thought of the flavour combination of Cardamom and Pistachio, I was yet again intrigued. The flavour of the Cardamom coming through the Vanilla and Pistachio was not what I was expecting. It was unique yet alluring and I don't doubt you'll find yourself going for spoon after spoon of this wonderful flavour. 


Served in cardboard cups with little 5ml dose spoons

Valrhona Hot Chocolate - Very thick and chocolatey & an Americano



Not the best picture but look at all those flasks and beakers!

I hope you enjoyed this post as much as I enjoyed writing it and if you ever visit Camden Market be sure to pop in and give this place a go!
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Sunday, 28 September 2014

Papparoti Coffee Bun

We've all seen Instagram pictures of these. I surely have and I'm guessing you have too (if you've got Instagram that is -  If not make one and follow me on 'thebiscuittins' *Plug plug plug*). 

I've never been to Dubai before and it's there where this shop is, so me being intrigued decided to turn to Google. Was it a biscuit? Was it a rusk? Was it a cake? No! It's a Coffee Bun and I just HAD to try making it. 


I found the recipe for this on YouTube here and although I can't tell you it was the same as the original seeing as I haven't ever tried the original, from the appearance I think I've done a pretty good job! They also tasted super yum just on it's own or even filled with a coffee cream.



Coffee Bun with Chocolate Sauce
Dough
  • 500g – 1lb – 4Cups of  Bread flour
  • 75g – 2.5oz – 0.4 of a Cup of Brown or white sugar
  • 1 tsp of Salt
  • 2 tsp of Instant or Quick Yeast
  • 1 Egg Lightly Beaten
  • 270ml Whole Milk
  • 60g – 2oz – 1/4 Cup of Softened Butter
Topping

  • 200g Soft Butter
  • 160g - 5.5oz - 1 1/3 cup of Icing Sugar
  • 3 Large Eggs Lightly Beaten
  • 2 Tablespoons of Instants Coffee mixed with a small amount of water. You can add some powder cinnamon to the coffee if you like.
  • 200g - 7oz - 1.6 cups - Self Raising Flour 
Method


  1. Place the Flour, Sugar, Salt into a mixing bowl and mix
  2. Warm the Milk and add to the flour mixture along with the egg and mix in a mixer with a dough hook for 8 minutes
  3. Put the butter in the bowl and mix for an additional 5 minutes
  4. Divide the dough into 16 Balls and place on a baking sheet to prove
  5. For the Topping mix the icing sugar and butter until light and fluffy . Then add the lightly beaten eggs and coffee then flour.
  6. Pipe the icing on the top of the buns in a swirl then pop into the oven at 200 degrees Celsius for 15 mins. 
  7. Let your buns cool and you're ready to feast away

Although in the Original recipe a little knob of butter is placed into the middle of the bun before baking, I tried this with a few, and the butter seemed to just melt and seep out of the bun. Also, I personally prefer them without the butter and hey, it's that tinier bit healthier without it. Sounds like a win win to me. 

For a few of them, I made a Coffee cream by whipping some double cream, adding a little strong coffee and icing sugar and piped it into the middle. These also tasted really delicious and were a little more moist which I like. Either way, whichever variation you make I can assure you the end result will be yum none the less!
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Saturday, 20 September 2014

Ladurée

After having Ladurée waiting to be crossed off my Bucket List for over a year, I can now finally say that I have been and boy was it worth it. So much so that I visited twice over the course of a week! The first time was in Harrods and the second was in Burlington Arcade.


As soon as you walk into the shop, a wall of pastel pink and green boxes lined perfectly with arrays of different macaron displays invite you. You look down and rows upon rows of different types of delicate fancy looking French pastries lay waiting to be chosen by you.

As this was my first time trying Ladurée , and having heard a load of rave reviews about the Ispahan -  A rose flavoured Macaron with rose petal cream with fresh Lychee and Raspberry, I decided to give this a go and it honestly tastes as good as it looks.

 I had never been a huge fan of rose in food but in here it works perfectly as the flavour is quite delicate and not too overpowering. The Raspberries also make a nice addition as the freshness cuts through the sweetness. 


Going along with the rose theme, I tried the 'Religieuse a la Rose' - a choux pastry filled with rose flavoured creme angalis and fresh raspberries. 

The other was a Plaisir Sucré .This was a Hazelnut meringue sandwich cake with crushed Piedmont hazelnuts, crusty praline, thin milk chocolate leaves, Chantilly cream and milk chocolate filling -  if you're a serious chocoholic you'll absolutely love this. 


Café Viennois ‘served with Chantilly cream’

Some other things we ordered but forgot to take a picture of - mainly because I couldn't wait to tuck in were the non - alcoholic 'Apple Mojito' which was fresh apple juice with mint leaves, wedges of lime and crushed ice. 

The other was a 'Club Champs-Elysées' - Toasts, dried tomato, aubergine, courgette, black olive, pine nuts, mixed salad, rocket salad, mozzarella, parmesan cheese, rosemary, basil, Served with Laduree’s chunky fries and green salad.

 Although I'm not one for Tomato in toast, this was surprisingly delicious and the Chunky fries which accompanied it were crispy on the outside yet soft and fluffy on the inside - Perfect!






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Thursday, 4 September 2014

Gooey Chocolate Brownies

Everyone loves Brownies. You'd have to be a bit odd not to love them! This recipe was given kindly by my friend and what makes these Brownies extra special is the rich chocolatey gooey centre still slightly sticky with a few chopped nuts and chocolate chunks.

 If you're not really fond of nuts, you can just substitute them with chocolate chunks, and they turn out just fine and just as yum.


Ingredients
  • 200g Butter
  • 1/2 cup Cocoa
  • 1 cup Sugar
  • 1 tsp Vanilla essence
  • 1 cup plain Flour
  • 2 Eggs
  • 1/2 cup Nuts/Chocolate chips


Method
  1. Melt the Buter and Cocoa together in a pan but do not boil
  2. Add the Sugar and Vanilla essence
  3. Sift Flour and add the Eggs, beating well
  4. Add Nuts and mix
  5. Spread in a square tin and bake for 15 minutes at gas mark 5
Although for this batch, I used a mix of Almonds and Walnuts which went pretty well together, I have previously used salted Pistachio, which with the rich chocolate, gave a nice contrast and worked wonderfully together.

Hey, why not try swirling some Peanut butter in if you're a fan of the reeces peanut butter cups. Just chuck in a little of whatever you fancy and you're good to go!








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Thursday, 28 August 2014

Red Velvet Macarons

Macarons as you may have guessed from one of my previous posts, is something I enjoy making quite regularly. 

Why? Well because it's challenging as you never know whether it's going to turn out okay or not until you put it into the oven. After several failed attempts, I had a go at making these Red Velvet Macarons from a recipe I found on the internet and they have always turned out pretty good I must say!

What I would say, is that you have to take your time, measure out your ingredients precisely, make them small and give them at least half an hour to rest before baking and voilà!


Red Velvet Macarons with a Cream Cheese Frosting


Ingredients 
  • 105g powdered Almonds
  • 130g Icing Sugar
  • 1 tbsp cocoa powder
  • 90g egg white
  • 65g caster sugar
  • 1 tsp red food colouring


Filling
  • 85g cream cheese (I used Philadelphia)
  • 2 tbsp unsalted butter
  • 1 cup Icing Sugar
  • 1 tsp vanilla extract


Method
  1. Line two baking trays with parchment paper and set aside. In a separate bowl, add the sifted icing sugar,cocoa powder and powdered almonds.
  2. In a mixer, whisk the egg whites at medium speed and as the egg whites begin to foam, add the caster sugar. Slowly increase the speed until thick white glossy peaks form
  3. Add the dry ingredients to the egg whites and fold - do not stir as the air will escape from the egg whites and add the food colouring
  4. Transfer to a piping bag and pipe macarons 1 inch in diameter. Tap the tray firmly to release any air bubbles in the Macarons and set it aside to rest for half an hour.
  5. Once the macarons are dry to the touch bake them in the oven for 18 minutes at gas mark 2.
  6. Let the Macarons cool completely before filling.


Sharing what you've baked with others is something which I really enjoy especially if it's something I've put time and effort into.

 So, I thought it would be nice if me and my friend were to have a little get together and bake a few things. 
Her and her sister made the Cinnamon swirls and the cupcakes topped with mounds of fresh cream which were both super yum.




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Tuesday, 26 August 2014

Pane Al Latte

Pane Al Latte which translates to 'Milk Bread' in English, is a soft slightly sweet Italian bread and pretty simple to make. This bread can be enjoyed at any time throughout the day, but I especially love it at breakfast times, paired with a tall glass of freshly squeezed orange juice.


This week was Bread Week for the bakers in the tent and sadly another baker was sent home - Jordan. It was pretty unfortunate seeing him leave as there was something very charismatic about him and just look at that Strawberry and Raspberry Cheesecake Brioche he made. It looked divine just a little too soggy but hey ho I think I'd be able to polish it all off anyhow!

Another of the bakes which I was literally drooling over and I kid you not - I had a dream about, was Marthas Stuffed Sunflower Loaf. The close ups of that with the warm melting cheese oozing out and the petals with the alternating Fig chutney and Apricot chutney filling looked heavenly.

Now onto the recipe for this bread before I get carried away chattering about my love for cheese. Here goes

Ingredients
  • 500g plain flour
  • 1tsp Salt
  • 2 tbsp caster sugar
  • 2tsp dried yeast
  • 200ml warm milk
  • 2 eggs + 1  beaten egg for glazing
  • 50g unsalted butter

Method
  1. Put the flour, salt and sugar into a bowl and mix well. Dissolve the yeast in the milk until dissolved. Once the liquid has cooled add the eggs and beat well
  2. Gradually pour the milk mixture, then the butter into the flour mixture, stirring  to form a soft dough. Knead the dough for 10 minutes on a floured surface until smooth and elastic
  3. Put the dough in a lightly oiled bowl covered loosely with cling film. Leave to rise in a warm place for two hours until double in size. Turn the dough onto a floured surface and knock it back
  4. Place the dough into a bread tin. Cover with cling film and leave it in a warm place to rise for 30 minutes.
  5. Preheat the oven to Gas 5. Gently brush the dough with a little beaten egg and bake for 20 minutes until golden brown. (Fennel seeds also make a great topping on top of this bread)


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Tuesday, 19 August 2014

Chocolate Chunk Cookies

After watching Tanya Burr's Milk and White Chocolate Cookie recipe on YouTube, I just HAD to give these a go. And oh boy were they worth it! 

Although she uses White Chocolate in her recipe, I didn't have any so substituted the chocolate for Terry's Chocolate Orange.
This Chocolate works really well with the cookies as it gives them a nice mellow orange flavour. Also, the sugar content I felt was too high, so I reduced the amount of sugar she used and it was the perfect sweetness for me.

Terry's Chocolate Orange Cookies
Ingredients

  • 350g Terry's Chocolate Orange
  • 200g Butter
  • 250g Caster Sugar
  • 1 egg
  • 325g self raising flour
  • dash of milk
  • capful of Vanilla essence


Method
  1. Cream the Butter and Sugar until light and fluffy
  2. Add the egg and then the self raising flour
  3. pour a dash of milk then add the chocolate and mix with your hands
  4. Make palm sized balls of cookie dough and place onto a baking tray lined with parchment paper
  5. Place into the oven for only 10 mins at gas mark 6 and there you are. Nice crispy cookies with a soft chewy centre
I shared these with my friends and they said they were the best cookies they've had and the chocolate orange worked really well... and took extra home! So, I think that's enough to say these cookies are a definite winner!



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Friday, 15 August 2014

Éclairs

Originating from France, the Éclair made from Choux pastry, can be filled with whatever you fancy. Mainly fresh cream or Crème Pâtissière ( a fancy word for custard). Also, did you know the word Éclair in French means 'flash of lightning' which I guess is pretty fitting as it's eaten in a flash.


As I had not seen my friend for quite a while, she kindly invited me over to her house for some good catch up time, and a spot of baking and we had a go at baking these Eclairs which turned out delicious. They were crispy and golden on the outside, and when filled with a softly whipped Vanilla cream, these truly are irresistible.

Freshly baked Éclairs topped with milk chocolate

Ingredients
  •       75g butter
  •         125g plain flour
  •         3 eggs
  •         500ml double cream
  •         1 tbsp icing sugar
  •         1 tsp Vanilla extract
  •         150g chocolate


Method

    1.  Preheat the oven to gas 6/ 200°C

    2.  Melt the butter in a pan with 200ml cold water and bring to the boil. Quickly add the flour and stir with a wooden spoon until a dough forms

     3. Lightly beat the eggs and add them into the flour and butter mixture constantly stirring until the mixture is smooth and glossy. Transfer to a piping bag.

   4 .   Pipe these éclairs onto baking parchment, cutting the end off with a wet knife. Bake for 20-25 minutes until golden. Slit each éclair and return to the oven for 5 minutes for the insides to cook.

   5 .   Put the cream in a bowl and whip into soft peaks then add the sifted icing sugar and vanilla. Transfer to a piping bag and pipe into the middle of the éclair once it’s cooled. Finish by topping with a chocolate of your choice. 



Although it can look daunting trying to make these, they’re actually pretty simple and require simple ingredients which you’ll probably already have in your kitchen. They also don’t take too long from start to finish which makes it good for last minute plans etc. So, go on give them a go!






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Wednesday, 13 August 2014

Brü

Studded in the middle of a busy high street, bustling with energy and huddles of people, is a small cute café called Brü which is situated in Leicester. The design of this shop is quirky yet retro, from the hanging lights held within Kilner jars, to the cassette tape leaflet holders - They seemed like real cassettes too.

This café specialises in Gelatos which come in a variety of some intriguing, and some familiar flavours. They also serve waffles, drinks such as teas, coffees, ice cold refreshers and savoury items such as paninis too, so a great all around place to stop over for lunch and a bit of dessert.

After around 15 minutes of entering this shop, me and my friend had finally decided what to choose to eat. She went for the 'Strawberry Delight' which was a Liege waffle with fresh Strawberries and a scoop of Strawberry Gelato.

I had heard mixed reviews about these waffles, so was intrigued about trying it and to be honest I think I prefer these! The outside is crispy and caramelised yet the inside is still soft and fluffy. The Gelato which accompanied it, had chunks of strawberries running through it which was really nice, if not a little too sweet for me but still yum.

'Strawberry Delight' £4.95

For me, I decided to try something new on the menu. An 'Affogato' - Italian for 'drowned', (how awkward would it be ordering that in English!) which is literally what my ice cream was by the espresso it came with. This usually comes with a scoop of Vanilla Gelato but as they had ran out, the barista recommended the Toffee flavour which was well balanced with the bitterness from the Espresso.

'Affogato' £3.95
Along with this, I wanted to try the Mango Gelato and also the Cinnamon Gelato. The Mango flavour was light and refreshing and my favourite from all the flavours I've tried so far. However, if you're an avid Cinnamon fan, you'll love the Cinnamon flavour which is speckled with Cinnamon, yet is still smooth on your tongue.

Mango and Cinnamon Gelato £2.95
All in all, this was a lovely café. The atmosphere was cosy and friendly. As the place was not very busy, customer service was quick yet efficient. However, in busier periods, they also offer seating upstairs which is a bonus, so I'll definitely be visiting again soon.







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Sunday, 10 August 2014

Frosted Citrus Bundt Cake and A Peach Fresh Cream Swiss Roll

 After months of waiting, Great British Bake Off is finally here! I love watching this show with a mug of coffee and a slice of cake, as the twelve contestants battle it out to be crowned the 2014 Great British Bake Off best amateur home baker.

 This week was Cake week and can we just discuss Iains hilarious attempt at scoring the Swiss Roll every few inches under the steely gaze of Paul Hollywood and the  'Oh please don't carry on doing this just look at me YOU'RE DOING IT WRONG' look on Mary Berry's face.

Another contestant I love to watch is 17 Year old Martha - she seems so cool calm and collected and I think has a pretty good chance of winning this year! Hopefully anyway.

Now on to the contestant that left - Claire. After watching GBBO Extra Slice when she made her showstopper how it was meant to turn out, I can imagine it was pretty gutting for her because her chocolate cherry cakes seemed to explode when she took them out of the oven in the tent. Hmm.. Maybe she should've renamed them 'Chocolate Cherry Volcanoes' because you know "that's how they were meant to be"

So, for the weeks that Great British Bake Off is on, I'll attempt to bake something similar to what they've been baking in the tent and post them here on the blog for you to read.

For the 'Technical Challenge', the bakers had to bake a cherry cake in a Bundt cake tin so seeing as I had mini Bundt tins (4 for £4.99 from TKMaxx) I attempted a Citrus cake which went down extremely well with my family and barely touched the plate! The sponge was moist yet light and super tasty



Lime, Lemon and Orange with a sprig of Mint


Ingredients -
  • 175g Butter
  • 175g Caster Sugar
  • 175g Supreme sponge flour
  • Rind of one Lemon
  • 3 large eggs
  • 75g Lemon and Lime Marmalade
  • An orange

Frosting- 
  • 100g icing sugar
  • 2 Tbsp melted Lemon and Lime marmalade and a little Lemon juice

Method -

  1. Preheat oven to gas 4 and beat the sugar and butter until pale and fluffy
  2. Finely grate the rind of a Lemon
  3. Brake the eggs into a bowl and beat lightly with a fork. Slowly incorporate the eggs into the mixture
  4. Beat in the Marmalade and Lemon zest
  5. Slowly incorporate the flour with a metal spoon into the mixture just until the flour can no longer be seen. Then add the juice of half an Orange
  6. Spoon the mixture into the desired cake tin and bake until golden brown
  7. Once removed, mix the icing sugar with the melted marmalade and you may need a few drops of Lemon juice to slightly thin the icing out but the icing should still be quite thick and opaque
  8. Drizzle once the cake has cooled and enjoy


For the 'Signature Bake', the contestants had to attempt a Swiss Roll and here's my attempt (The roll is not up to Mary Berry's standards but hey not too bad for a first attempt!) The recipe I used is here


Fresh Cream and Jam with Peach
I hope you enjoyed this post and give these a go yourself. Also, why not let me know your favourites for GBBO 2014 in the comment section below




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