Tag Archives: baking recipe

Plum upside-down cake

11 Sep

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plum upside-down cake

Last week the in-laws popped in for a visit… and had brought with them a whole crate of perfect victoria plums. This led to a dilemma. We couldn’t possible eat all the plums before they went off so what could we do with them? We ended up giving a load away to other family members and then with those that were left I decided to research a good plum cake recipe. This Jamie Oliver recipe (taken from  here) came up trumps and gave us a delicious cake which was gone in just under 2 days (that’s a lot of cake eaten very quickly by two people!). If you ever have an excessive amount of plums (or just want to make a nice cake!) then try this recipe out.

You will need:

For the sponge

  • • 225g butter
    • 225g caster sugar
    • 4 eggs beaten with 3 tbsp milk
    • 100g ground almonds
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 tsp vanilla extract
    • 150g plain flour
    • 50g unblanched almonds, chopped or bashed in a pestle and mortar

For the topping

  • • 125g butter, plus extra for greasing
    • 150g light brown soft sugar
    • 600g plums stoned, halved and cut into 1cm slices

How you do it:

1. Start with the topping. Grease a 23cm-diameter round cake tin, then melt the butter in a pan. Stir in the sugar until the mixture is foamy and pale, about 2–3 minutes. (If it starts to separate, take it off the heat and keep stirring.) Pour into the cake tin and spread evenly. Arrange the plum slices in concentric circles over the topping, then put to one side.
2. Preheat the oven to 180C/gas 4. Cream together the butter and sugar. Beat in a quarter of the eggs at a time, mixing thoroughly between each addition. Stir in the ground almonds, baking powder, salt and vanilla extract. Fold in the flour, then stir through the chopped/bashed almonds.
3. Pour the cake mixture over the plums. Place the cake tin on a baking tray and bake for about 1 hour or until golden and a skewer comes out clean. 4 Rest the cake on a wire rack for 2 minutes before sliding a knife around the edge to loosen it. Place your serving plate over the top of the cake and carefully invert onto the plate, avoiding any juices that may escape. Gently remove the tin and replace any dislodged pieces of fruit. Serve with custard, crème fraîche or ice cream.

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crunchy, chocolatey peanut butter brownies

31 Jul

so yum!

So last week I came into work and was greeted by one of my lovely colleagues. She was holding a cake tin…  that meant good news! Inside were some of the yummiest brownies I have ever eaten and that’s something coming from someone who doesn’t even like peanut butter. I knew I had to get the recipe off her and share it on here. So without further ado here’s how you make the most delicious peanut butter brownies:

You will need:

  • 225g crunchy peanut butter
  • 200g bar dark chocolate , broken into pieces
  • 280g soft light brown sugar
  • 3 medium eggs
  • 100g self-raising flour

How you do it:

  1. Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
  2. Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.
  3. Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

Even if the thought of peanut butter makes you feel queasy you have to try these (unless of course you are allergic!) they seriously exceeded my expectations. I’m yet to make my own batch but they are high on my priority list!

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there’s no use crying over spilt frangipane

16 Jul

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sad face

So yesterday something happened.

At the time it wasn’t funny but in retrospect, and after recovering from the trauma it was pretty darn hilarious!

I decided to bake a frangipane tart, after being inspired by Lover Baker Homemaker and her many wonderful posts. I found a recipe for a raspberry frangipani tart, kind of like a bakewell tart, which looked yummy and as we had friends found for a roast yesterday afternoon I thought it would make the perfect pudding. So I went to tesco’s and bought some ground almonds and eggs. When I got home I made the pastry, pretty straight forward, and had to leave it to chill for 1 hour.

Only once this hour was up did I realise we had no aluminium foil or baking paper for me to blind bake the tart case so I had to make the 10 minute walk there and back to the co-op to buy some. After that slight delay I managed to bake the case and prepare the frangipane filling. All was well. I spread the last of our raspberry jam on the bottom of the baked case and then layered the filling with fresh raspberries before baking for 45 minutes. 2 and a half hours after starting the tart was finished. Yay! Only when I took it out of the oven it didn’t quite go as planned… The loose base of the tart tin came out and the outside rim fell onto my bare arm. As I shouted at the husband ‘its burning meeeeee’ I then panicked and dropped the whole thing from standing height.

It was like a slow camera shot from a disaster movie. We all watched (friends that had come round to eat included) as the tart smooshed in a big pile on the kitchen floor. What did I do? Run out the room into the bedroom, wrap myself in our duvet, refused to let anyone see me and cry like a baby for half an hour (I also sent a frantic text to Sophie, as a fellow baker I knew she’d understand!) Wow. I heard the clean up operation in action, the sound of the Hoover as it sucked up the tart from the floor. What a waste. Of time, of ingredients, of money.

Only all was not lost. I came out of my small break down to find my friends had saved a lot of the tart and to hear that it tasted pretty good. It was on a plate looking all mashed but still usable. We took Sophie’s advise and mashed it up with ice cream to make a Fordham Floor Frangipane Mess. It was gooooood! I’ve even got a bit of it in my lunchbox for work today (minus the ice cream obvs…)!

The recipe can be seen below (I found it in one of those supermarket magazines and can’t find an online version hence taking a photo of it!). For the ultimate Fordham experience make sure you drop it just as it comes out of the oven, then scrap off the floor and eat with ice cream. Or alternatively avoid the clumsiness and have a beautiful looking pudding fit for any dinner party. Either way, it tastes yummy!

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