Posts Tagged With: winter

Pear Gingerbread Upsidedown Cake

Yay, Autumn is here again! And, of course, the dawn of this season means baking with luscious scrumped fruit, sticky syrup/treacle and oodles of heaven-scented winter spices. It just wouldn’t be Autumn otherwise. And this lovely bake utilises all three of this holy culinary trinity.

Isn’t it funny how you can bake a seemingly failsafe recipe that you’ve made countless times before and it can turn out a disaster, and you can write something off as an epic dog’s dinner of a cake fail only for it to turn out beautifully? Unfortunately, normally the former is the case for me, but this week I experienced a prime example of the latter.

I was making some banana and caramel cupcakes for my work’s Macmillan Coffee Morning and thought I’d make use of some scrumped pears while I had the oven on. I had a flick through some of my trusty recipe books and came across an enticing apricot upsidedown number in Cakes & Slices that didn’t seem to require too much effort, for which I could easily substitute the suggested fruit for my windfall pears.

Part-way through making it I realised I didn’t have enough butter and substituted some of it for milk, and I also replaced the syrup with treacle out of necessity in my haste to get the damn thing finished. I melted the wet ingredients together as instructed before folding in the dry, and the result looked terrible!

It was wet and lumpy, and the baking powder I added in the hope of giving it a better rise (in light of the lack of eggs) let off an ominous fizz. When I poured the dodgy-looking concoction over the pear slices I barely had enough to cover them. By this point, I was convinced that this monstrosity would have to go down in the ‘disaster’ file, but thought I may as well cook it.

Anyway, I needn’t have worried as, to my surprise, it rose beautifully and tasted wonderful! The ratio of pear to sponge was just right, and the cake was deliciously moist without being overly sticky. I shared slices with various people and they all loved it. I’ll definitely make this again, and perhaps try it with other fruit.

I had some leftover caramel from my Macmillan cupcakes which is why I drizzled some over the top, but it’s certainly not essential.

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INGREDIENTS – makes one sponge of approx. 22cm/8.5 ins diameter

  • 2 medium pears, peeled, cored and chopped into fairly thin, neat slices
  • 175g/6 oz butter
  • 140g/5 oz brown sugar + a little extra for sprinkling
  • 85g/3 oz treacle
  • 185g/6.5 oz self-raising flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • Half a tsp baking powder
  • Drizzle of maple or golden syrup
  • Drizzle of Carnation caramel (optional)

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a round cake tin with parchment paper.
  2. Sprinkle about half a tablespoon of brown sugar over the bottom of the tin, drizzle over some maple/golden syrup, then neatly arrange the pear slices in a circle on top.
  3. Place the butter, sugar and treacle in a heatproof bowl then melt together in the microwave on a medium heat in blasts of 1 minute.
  4. Stir well and then fold in the flour, ginger, mixed spice and baking powder – don’t worry that the batter looks lumpy and runny!
  5. Pour the batter evenly over the pears, then place the tin in the oven for about 25-30 minutes, or until a skewer inserted into the sponge comes out mostly clean.
  6. Remove the cake from the oven and place on a wire rack. When cool, turn the cake out so that the pears are at the top.
  7. Drizzle some Carnation caramel over the cake, if you like (if the caramel is too stiff, heat it for about 30 seconds in the microwave on LOW heat in a heatproof bowl and give it a good stir).
  8. Enjoy cold, or warm with some cream or ice cream. Yum!

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Categories: Layer Cakes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Gooey Toffee Apple Flapjacks

Hurray, Autumn is upon us again! As corny as it sounds, is there anything more heart-warmingly lovely than taking a quiet pink-cheeked walk in the September/October sunshine amidst a crisp breeze while taking in all the gorgeously coloured leaves, fallen apples and shiny conkers underfoot? It’s at this time of year that I’m glad I can walk to work, and recently I haven’t been able to resist stopping to take photos on the way as my scenic route looks particularly stunning of an autumnal morning.

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Most importantly, Autumn marks the arrival of one of my favourite things – scrumping season! My mum and I did our usual ritual of venturing out to the nearby fields on the first Saturday in September and came back with a glorious bounty of apples, blackberries and plums. The majority of the berries and some of the apples were used to make vast quantities of my beloved blackberry, apple & cinnamon jam, but it wouldn’t be right to not keep a few aside for some baking.

The scrumped apples have made a delicious addition to various recipes that I’ve tried, including Waitrose’s spiced apple & walnut blondies and my go-to Weetabix loaf. However, I think my favourite 2016 Autumn apple creation has to be these toffee apple flapjacks. They’re squidgy, sweet and sharp, and remind me of a cross between a flapjack and a crumble – perfect for a chilly evening. They’re also yummy served warm with custard.

For another wonderfully autumnal treat where apples are the star, why not check out my Autumn Bliss cake?

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INGREDIENTS – makes 15 flapjacks

  • 130g/4.5 oz butter or margarine
  • 170g/6 oz brown sugar
  • 3 tbsp maple syrup
  • 255g/9 oz oats
  • 2 eating apples, peeled, cored and chopped into chunks about the size of a 10p piece
  • 60g/2 oz mini toffee/fudge pieces (I used Aldi’s mini salted caramel fudge pieces), or larger toffees/fudges chopped into small pieces
  • 1 tsp cinnamon

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METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tray with parchment paper.
  2. Put the butter/margarine, sugar and maple syrup in a heatproof bowl and melt together in the microwave in blasts of 1 minute until smooth, stirring at each interval. Alternatively, melt together in a pan on the hob over a low heat, stirring regularly.
  3. Stir the oats, apple chunks, toffee/fudge pieces and cinnamon into the liquid mixture until thoroughly coated.20161008_132436.jpg
  4. Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until slightly golden at the sides.
  5. Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife.
Categories: flapjacks, Traybakes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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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