Posts Tagged With: gingerbread

A Year in Cake – 2016

As I’m currently tucked up in bed with a rotten cold on New Year’s Eve, I thought I’d do another blog post like I did this time last year looking at my top bakes of 2016.

I won’t bore you with the details but this year has been the worst one for a long time for many reasons and has left me a bit emotionally battered to say the least. I’m hoping with all my strength that 2017 is an improvement and that the changes I’m desperate to make in my life will come about.

Still, baking is a part of my life come rain or shine and I’ve managed quite a few successful bakes this year, including several celebration cakes which I was really pleased with. My creations will never be up there in the showstopper stakes, but I think my presentation skills have improved and I’ve been a bit more daring with decoration.

One new thing I’ve tried this year is meringues. I’d always been a bit nervous to try them as I got the impression they’d be very temperamental and difficult to pull off, but happily I was wrong. My piping skills are still as dire as ever, but they were surprisingly easy to make and tasted absolutely delicious – crispy on the outside with a gooey marshmallow-like interior. And so SO much better than the brittle, chalky shop-bought ones. I was hoping to make a chocolate or cappuccino pavlova for NYE dessert and unfortunately being ill has put paid to that, but I’m keen to make something meringuey again soon! Like an idiot I forgot to include the fruits of my labour in the collage below so here’s a snap of my cute little ghost meringues from Halloween:

screenshot_2016-12-31-15-49-49-1

I’ve decided to make on culinary resolution this year, and I’m sure I’ve made it before. I would really like to have a go at making proper bread, i.e. using yeast (not soda bread!) I’m a very impatient cook which is what’s put me off trying this previously but the effort would be worth it in order to create a nice big tear-and-share centrepiece, either a delicious chocolatey monkey bread or a mouth-watering sundried tomato and cheese number. I also fancy having a go at brioche, which is my all-time favourite bread, with its indulgent melt-in-the-mouth buttery sweetness and cloud-like texture. Watch this space!

So anyway, here’s a wee compilation of my personal favourite bakes from 2016:

collage-2

  1. Chocolate Orange Bonfire Cake (recipe here)
  2. Spiced Tea & Chocolate Cake with Cinnamon Ganache Icing (recipe here)
  3. Banana, Peanut Butter & Caramac Loaf (recipe here)
  4. Honeycomb & Chocolate Flapjacks with Marzipan Bees (recipe here)
  5. Raisin Spice Christmas Cake with Fondant Sealies (base recipe from the 1000 Cakes & Bakes cookbook)
  6. Moomin Lebkuchen (base recipe from the Bake Off Christmas cookbook)
  7. Lady Baltimore Cake (recipe here)
  8. Ducky Custard Cream Cake (base recipe here)
  9. Cheese & Sundried Tomato Quiche (recipe here)

I’ll sign off now by wishing everyone in the Bakeosphere a very happy and healthy 2017! 🙂

Cloud9.1 x

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Chocolate Gingerbread Cake

Originally posted 20/12/2014

WARNING: this stuff is highly addictive!! Seriously, I made a batch with the aim of taking half into university to share with my classmates but it somehow all disappeared in a number of freak scoffing accidents before I had the chance…

The recipe below is adapted from one found in an old winter issue of Good Food magazine – I thought the original batter lacked a chocolatey flavour and didn’t really taste much different from normal gingerbread cake so I added cocoa to the mix which resulted in the perfect marriage of chocolate and spice. I also cut down the amount of treacle and syrup used as I felt the previous quantities were a bit excessive.

This cake is definitely my new festive favourite as it’s so deliciously moist, smells incredible and is super simple to make. It also keeps really well and, if anything, tastes better after a couple of days (if you can make it last that long…)

I finished this batch off with some sprinkly chocolate rings from Aldi.

INGREDIENTS – makes approx. 12 large squares

  • 255g/9 oz self-raising flour
  • 155g/5.5 oz butter/margarine
  • 115g/4 oz dark brown sugar
  • 115g/4 oz black treacle
  • 115g/4 oz golden syrup
  • 115g/4 oz milk or dark chocolate
  • 2 tbsp cocoa powder
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 150 ml/5 fl oz milk

METHOD

  1. Pre-heat the oven to 180 degrees C and line a rectangular cake tin with baking parchment.
  2. Place the butter/margarine, sugar, treacle, syrup and spices into a heatproof bowl and melt in the microwave until smooth or melt in a pan over the hob.
  3. Roughly chop the chocolate into small pieces and place in another heatproof bowl then melt in the microwave in blasts of 30 seconds-1 minute or over a pan of hot water.
  4. Stir the melted chocolate into the butter mixture then fold in the flour, cocoa powder and milk.
  5. Pour the mixture into the cake tin then bake for 20-30 minutes until a skewer inserted into the cake comes out clean.
  6. Transfer (with the baking parchment) onto a wire rack to cool then cut into squares with a sharp knife. Top with festive decorations of your choice if you wish.
Categories: Chocolate, Festive, Traybakes | Tags: , , , , , , , , , , , , | 2 Comments

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