Food Processor Gluten Free Lemon Drizzle Cake

I'm not a big cake maker.  Historically, my cakes did not rise and were only fit for close family consumption.  But I tried this Lemon Drizzle Cake for the infant school cafe a few years ago and it rose to my amazement, even experimenting with gluten free flour, so I haven't stopped making it since.

It is a Mary Berry recipe which I simply substituted the self raising flour with gluten free self raising flour, and bake in loaf tins rather than as a traybake.

Makes 2 1lb loaves

225g soft butter
225g sugar
zest of 1 lemon
275g gluten free self raising flour
2 level tsp baking powder
4 tbsp milk
4 large free range eggs

Drizzle:
Juice of 1 lemon
80g sugar

Preheat the oven to 180C.

Place the butter, sugar and zest in the food processor and mix until pale and smooth.  If your butter is straight out of the fridge, microwave it for 30 seconds on High, in the processor jug if you can.

Add the rest of the ingredients and mix until just smooth.  Spoon into 2 lined loaf tins and bake for 40 minutes.  Check it is cooked with a skewer then leave to cool for 5 minutes.

Mix the sugar and lemon juice in a little bowl.  If your lemon is very juicy you may need to add a little more sugar to get the mixture to a syrupy consistency.  On the other hand, if your lemon is not very juicy, try microwaving the mixture for 10 seconds or so to make it runnier and help it go a little further.

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Greengage Jam

Sadly the shop bought greengages I bought here in the UK aren't a patch on the super sweet Reine Claude greengages bought in France.  So maybe making them into jam will make them sweeter?

Makes 3x 340g jars + 1x 180g jar

1kg greengages
850g granulated sugar, approximately
Juice of 1 lemon

Stone the greengages, weighing the greengage flesh as you want the same amount of sugar as the weight of the stoned fruit.

Chop the fruit fairly small (the skins don't break up during the cooking so bear this in mind with the size of fruit chunks you settle on).  Simmer the diced fruit with an expresso cup (50ml) of water with the lid on for 20 minutes, stirring from time to time until the fruit pulp has broken down.

Add the sugar and lemon juice and bring to a rapid boil.  Boil for 5 minutes whilst you sterilise the jars in the oven.  Test for a set on a cold saucer.  If not set continue boiling for another 5 minutes then test again.  Having made two batches of this jam in as many weeks I find it tends to reach setting point after about 5-10 minutes of boiling.  If you leave it too long you risk the jam becoming positively rubbery!

Pour into sterilised jars and seal with sterilised lids.

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No Bake Very Hungry Caterpillar Cake

After last year's caterpillar birthday cake, which I attempted to pass off as The Very Hungry Caterpillar, Sprout asked for another for her 9th birthday party last Saturday.  I googled "very hungry caterpillar cake' and was all set to do one with a 'body' of cup cakes, until I began to ran out of time and realised that my piping bag skills remain a complete unknown.  With her party being the middle day of three days of birthday catering I decided to cut my losses and fall back on trusty shop bought swiss rolls.

The plan was to make my own fondant icing, but after a latenight Facebook Messenger chat with a friend who makes cakes on a semi professional basis (when not delivering babies), she offered me 1kg of green sugarpaste, some food dye gels (apparently much better than the liquid ones), and some latex gloves - ooh err!

Ingredients
3 long swiss rolls or 4 shorter ones
1kg green sugarpaste
Blue gel food dye
2 large pinches yellow sugarpaste
100g red sugar paste
2 fat liquorice stick
1/4 jar of apricot jam

You can do this with regular fondant icing, which I believe you can buy ready coloured in the larger supermarkets.

First, cut your swiss roll to shape. I cut two of the long swiss rolls in half and laid three of them out in a bridge shape, making the righthand one slightly shorter than the left.  I then used the third piece to cut a piece large enough to fill the gap at the top of the uprights and then cut this at an angle so I had two wedge shaped pieces to make rounded corners to the top of my caterpillar. Cut a head by cutting a slice off the leftover swiss roll as long as the body is high off the surface, and cut another wedge shaped piece as a neck.  As you can see the tail is yet another wedge.  I found it useful to have a picture of Eric Carle's The Very Hungry Caterpillar next to me.   Assemble your caterpillar on the tray/board you are going to serve it on.

Heat the apricot jam in the microwave for about 1 minute until melted.  Brush over all sides of your caterpillar, apart from the underneath, and using any excess as glue for your wedges.  Most recipes using apricot jam as glue will tell you to sieve it, but I just picked off any large lumps.  After all, caterpillars are supposed to be bumpy!

If you are feeling confident you could attempt to cover this with one big sheet of rolled out green sugarpaste. Me, being far from professional, did not.  I divided it roughly into 4, rolled out three pieces with a lightly dusting of icing sugar to the thickness of £1 and covered each section.  Tuck it firmly around down the sides of the body, but don't worry too much about tidying the joins as you can put a stripe across these. Roll out the red sugarpaste and cover the head.

Collect the excess green sugar paste and divide into two.  Take one half and knead in a few smears of food dye applied with a cocktail stick.  If you massage lots you will end up with a solid colour or a little kneading will give you a streaky colour.  Both work well as caterpillar stripes.  Divide the dyed ball into about 5-6 smaller balls.  Roll these into sausages with your hands and then flatten them with your fingers and just lay them on to make stripes.  With the excess, put to one side a couple of pinches to make eyes later.  Repeat with the other ball.  Use a fork to press it to your serving tray/board.  This not only gives it a 'hairy' look but helps secure it to the tray so it doesn't slide off if you have to drive it anywhere. 

To make the eyes, roll the two pinches of yellow into tiny sausages and flatten them.  Attach with a dab of apricot jam.  Take the two slightly smaller pinches of green and do the same so you can just see the yellow outside of the eye.  Slice a sliver off the end of the liquorice stick to make a nose.  Slice the liquorice stick on an angle about 1cm long to make 6 tiny feet and poke gently into the sugarpaste.  Cut the last liquorice stick at an angle up along it's length to make the caterpillar's feelers.  I just laid mine on the tray and poked them just into the icing as we had a car journey to make keeping this fella intact.

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No Bake Cakes to date!

No Bake Chocolate Train Cake - boys and girls

No Bake Caterpillar Cake

 

No Bake Dinosaur Cake - wish I'd had sugarpaste for this one!

No Bake Dinosaur Cake

I can't say I wasn't given fair warning that Big Boy wanted a dinosaur cake for his 6th birthday - I think he told me the day of his 5th birthday.  But I didn't start to think about how to make one until 2 days before, which left it too late to get the dinosaur cake mould my sister-in-law in South London offered me.

So instead I googled dinosaur cake and discovered I could adopt a similar principle to my No Bake Train Cake, that is to say buy a cake in the supermarket and 'assemble' a dinosaur.

Ingredients
2 circular cakes, I used Victoria Sponges from the Co-op
1/2 jar of seedless jam
250g icing sugar
Green food dye
Chocolate buttons
Suitable size cake board or tray

1.  Cut one of the cakes into a head and a tail.  I looked at some templates online, and ended up tracing a Ying & Yang shape in the sugar of one of the cakes.  I then held what I decided was the 'head' piece of cut cake over the whole cake and trimmed off any excess from the neck with a sharp knife so it would fit right up against the round 'tummy' cake.  Use some of the offcuts to fill any gaps between the head and the body.

2.  With the point end of the other cut 'tail' piece of cake I again held this over the tummy and trimmed any excess off so the tail would fit right up against the body with some of the offcuts.

3. Cut 'legs' out of the cake off cuts.

4.  Warm half a jar of seedless jam in the microwave until bubbling.  One by one, dip the end of head, tail, and legs that join the body into the jam and use it as glue to hold these pieces in place.  Then drizzle the rest of the jam over the cake so it coats the top and sides, particularly any cut edges of cake as they are very crumbly!  This jam helps the icing stick to the cake and also stops the cake crumbling too much.

5.  Make the fondant icing by mixing the icing sugar with the green food dye and 2-3 tsp water.  Add the water one teaspoon at a time and mix until stiff.  Knead for 3 minutes then roll out to the size of your cake.  I misread the recipe and added 2 tbsp of water and ended up with a gloopy green mixture which I had to apply like sticky polyfilla to my cake.  Drape the icing over the cake and gently encourage it to droop down the sides.  Cut any excess from where the icing folds ie where the legs join the body.

6.  Decorate with chocolate buttons stuck on with jam.  With a sharp knife, fashion some teeth and claws from another chocolate button.

Lemon Curd Tarts

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Remember that Lemon Curd I made?  Well I sold two jars at the Alresford Country Market, leaving me one jar to turn into Steamed Lemon Sponge Pudding (recipe to follow at some point) and some lemon curd tarts for the Infant School Friday Cafe.

The pastry was from the freezer, as I'd made a block of it from my new discovered easy pastry recipe.

To make Lemon Curd Tarts just roll out your pastry as thin as a £1 coin, cut out circles to fit in a shallow muffin tray.  Put in a heaped teaspoon of lemon curd in each tart and bake for 15-20 minutes at 200C (180C Fan Oven).  Take them out when the pastry is nicely golden and the curd has melted to a smooth flat pool (it will wrinkle a bit when cool as in the photo).

Leave to cool for 5 minutes before removing, carefully, from the baking tray to cool further.  Best eaten the same day as I learnt the pastry goes slightly soft if stored in an airtight container overnight.

Homemade Lemon Curd

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I stumbled across how to made Lemon Curd a few weeks ago when looking for recipes to use up lots of eggs I had left over from Christmas.  It is so easy!  The only problem is that it only keeps for 3-4 weeks in the fridge so unless you are addicted to it, I would make about a third of the quantity below with one egg.  Although I have heard you can freeze it - but I not tried so far.

 The following recipe is adapted from both Delia Smith and the WI Home Preservation of Fruit & Vegetables.

Makes 3 1lb/350ml jars

zest & juice of 4 large lemons
4 large eggs
350g sugar
225g butter

Cut the butter into cubes and melt gently with the sugar in a bowl sat on top (with the water not  touching) a pan of gently boiling water.

Whilst the butter is melting, wash then finely zest then juice the lemons, adding this to the butter and sugar when ready.  Lightly beat the eggs then add to the rest  of the ingredients and whisk gently with a ballon whisk until the mixture starts to thicken.  This takes about 20 minutes.

Remove from the heat and pour into sterilised jars as full as you can.  Cover the curd with a disk cut out of baking paper whilst still hot and seal with cling film.

Cool then keep in the refrigerator for up to 4 weeks.

Unbelievably Easy Mince Pies

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Great pastry recipe from the BBC's Good Food website.  As it says in the blurb, you can throw the dough around and the mince pies still come out crisp and biscuit.  This recipe's a keeper.  I used homemade mincemeat made about 6 weeks ago from Delia Smith's recipe.

I made it in the food processor.  Pulse it until the mixture resembles breadcrumbs, adding 1tsp of water at a time until it starts to come together.  You can tip it out on the worktop when it is at the breadcrumb stage, but I find it just goes everywhere.

It says it makes 18, taking a walnut sized piece of dough and squishing it into holes in the tin.  I rolled the pastry out to the thickness of a £1 coin, and put a star on top instead of a full 'lid' and made 34 of these yesterday for the Alresford Country Market.  They all sold so now I'm starting again!

Unused pastry, uncooked & cooked pies can all be frozen.  I didn't bother to brush with egg or dust in icing sugar.

Ingredients

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg
icing sugar, to dust

To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g golden caster sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon 280g mincemeat into the pies.

Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Recipe from Good Food magazine, December 2002

Chocolate & Beetroot Chocolate Brownie Hello Kitty Birthday Cake

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As a change from the now almost habitual Chocolate Train Cake, 8 years old today Sprout requested a cake from a few years ago - a Hello Kitty Chocolate Cake.

I made two of these before and can't remember which chocolate cake recipe I used, so I decided to make River Cottage's Chocolate & Beetroot Brownie recipe with some lovely homegrown beetroot from the Alresford Country Market and hide it in a cake.

Despite me thinking my round cake tin was a similar size to the shallow brownie tin specified in the recipe this cake rose quite spectacularly.  Better than anything I have made before (my bread always rises beautifully - my cakes don't), but took a lot longer to cook than the 20-25 minutes for the brownies.  After 40 minutes I was concerned that the outside was burning despite the inside coating a skewer like nutella.

But I need not have worried.  We have just had nearly half the cake as a birthday tea (with a main of Pesto Pasta as requested by the birthday girl) and it was beautifully moist, not burnt, and dare I say it possibly could have done with 5 minutes less cooking time.

The Hello Kitty face was made by cutting out a face from a colouring print out, placing it like a stencil on top of the cooled cake and dusting with with icing sugar through a sieve.  I cut out the eyes and nose from the sheet and used them as a stencil but have used Smarties before.


River Cottage Every Day's Chocolate & Beetroot Brownie Recipe
Prep Time: 20 - 25 minutes
Cook Time: 20 - 25 minutes
Servings: Makes about 20

Ingredients
250g unsalted butter, cut into cubes

250g dark chocolate (about 70% cocoa solids), broken into pieces

3 medium eggs

250g caster sugar

A pinch of sea salt

150g self-raising flour (wholemeal ideally but white works well too)

250g beetroot, boiled until tender, cooled, peeled and grated

Directions
Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt. Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.

Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares. 

River Cottage Everday Apple & Almond Pudding Cake

I leafed through Riverford's Everyday Cookbook yesterday looking for a recipe for chocolate and beetroot cake only to find it was a brownie recipe.  But the Apple & Almond Pudding Cake looked the perfect thing to take to my mother-in-laws for an impromptu family gathering and possibly celebrate Sprout's birthday a day early.  Her chocolate & beetroot cake can wait until tomorrow.

At the time of writing it is uneaten but looks and smells delicious.  Although possibly I should have sprinkled it with a little extra brown sugar and cinnamon before baking?

Sunday Evening Update
Apple cake wolfed down by all apart from one out of two fussy nieces.  Birthday girl moaned that there wasn't enough for seconds.

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No Bake Caterpillar Cake

My Big Boy was 5 on Wednesday and we held his (all girl) party at the weekend.

This year I managed to talk him out of the seemingly traditional No Bake Chocolate Train Cake I have done for his last two birthdays, as well as his sister's last birthday.  Instead I thought I'd try a Caterpillar Cake.  Same idea, more colour!

2 chocolate swiss rolls
1 pack unsalted soft butter
400g icing sugar
1 tsp green food colouring
2 strawberry or licorice straws
1 tube of smarties or M&Ms
12 large chocolate buttons

I start by making the icing.  Mash the icing sugar and butter together in a mixing bowl.  Stir in the food colouring.

To make a small hump, slice one of the swiss rolls in half.  Cut a small slice off each end at an angle so each half can be lent together in an upside down V shape.  Cut the remaining swiss roll in half and push these up against each end of the V to hold it in place.  You can trim away a little swiss roll from the end to close any big gaps in the join, but don't worry too much about gaps as these will be covered with the butter icing.

 If you don't want to make a hump, just stick the two swiss rolls together end to end without any cutting.

Cover the 'caterpillar' in the butter icing.  I just used a desertspoon to do this rather than any fancy equipment.  Scatter with Smarties, stick in the feelers, make a face, and poke the large chocolate buttons under the side on both sides at regular intervals to make feet. Done.

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Homemade Pain au Chocolat or Chocolate Croissant

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It was Dad's birthday the first week of the Easter school holidays, but guiltily I was too busy baking for the Market to make him a cake.  So I decided the second best thing would be some homemade pain au chocolat.

Having watched Paul Hollywood make puff pastry earlier in the week I worried that shop bought puff pastry might not sweet enough.  But I need not have worried.  I am really pleased with the result, and more importantly so were the kids and Dad who had a few candles shoved in his.  Even with dark chocolate, the taste was pleasingly sweet.  And they crumbled and melted in the mouth in a most satisfying way.

This is so easy I would certainly get the kids to help next time.  The trickiest bit is deciding whether you like your chocolate dotted around your croissant or in a rich oozy core.  This dilemma is generally beyond children.

Homemade Pain au Chocolat

Makes 6 

1 pack ready rolled puff pastry
1 pack/100g dark chocolate buttons or roughly chopped dark cooking chocolate
50g butter

Gently melt the butter in a microwave or on the cooker.  Unroll the pastry and brush the melted butter all over the top.  Either scatter the chocolate over the pastry or make as thin a line as possible 1cm in from the front edge running left to right if you want a central 'core' of chocolate.  Roll the pastry and chocolate up fairly firmly, starting with the edge nearest you if you've gone for a chocolate core. Cut the rolled pastry into 6 equally sized pieces and place on a baking tray lined with baking parchment.

At this stage you could freeze them if you are making a large batch.  Otherwise bake for 15-20 minutes at 200C. Do watch carefully though as they seem to go from pale to brown all of a sudden near the end of the cooking time.  These also cook from frozen in about 20 minutes at the same temperature.

Allow to cool for a few minutes as the molten chocolate can quite painful on the roof of your mouth, and then blink and they're gone.

Paul Hollywood's Hot Cross Buns

I had never thought to make Hot Cross Buns before but after watching Paul Hollywood make them on The Great British Bake Off Easter Masterclass last week I thought, as a breadmaking addict, that I probably should.

I mixed everything in the bread maker on the dough cycle, turning it off after 15 minutes when the first kneading cycle had completed.  Then set the kitchen timer for an hour to remind me to take the risen dough out of the warm bread machine.

After shaping, the dough didn't seem to rise much on the second proving but once in the oven they did puff up very satisfactorily.  I found these browned very quickly and only needed 20 minutes.  But every oven is different so just watch them carefully the first time you make them and take notes.

I glazed these with Lemon Curd as I didn't have any Apricot Jam.  It does save you sieving, and lends a nice lemon zing to these fruity buns.

Makes 12 buns

300ml whole milk
500g strong white bread flour
75g caster sugar
1 tsp salt
7g fast action yeast
1 free range egg
75g sultanas
50g mixed peel
1 apple, cored and chopped
Zest of 1 orange
1 tsp ground cinnamon

For the cross
75g plain flour

For the glaze
3 tbsp apricot jam or lemon curd

In a small saucepan bring the milk to the boil, remove from the heat and leave to cool enough for you to put a finger in without stinging!

Mix flour, sugar, salt, yeast, butter and egg in the bread machine on the dough cycle.  Turn off the machine until the milk is cool enough to add.

When the milk is cool enough add the sultanas, mixed peel, apple, orange zest, and cinnamon to the bread pan.  Start the dough cycle again and slowly add the cooled milk and leave the first kneading cycle to finish (15 minutes on my machine).  Turn off the machine and leave the dough to rise in the warmed pan for 1 hour.  Set a timer so you don't forget it!

After an hour, tip the dough out onto a floured surface and divide into 12 even pieces.  Shape into balls and place on a piece of greaseproof paper on a baking tray.  Leave to rise for another hour.

Heat the oven to 220C.  Mix the flour and water until you have a double cream consistency.  Spoon into a piping bag or a small plastic bag with the corner cut off to drizzle a line along each row of buns and back across the rows the otherway to make a cross.

Cook for 20-25 minutes or until they are golden brown.  Remove from the oven and paint in warmed apricot jam that has been sieved to remove any lumps or lemon curd.  Leave to cool.

My First Steamed Treacle Pudding

Lavender & Lovage's and What Kate Baked's February's Tea Time Treats challenge is puddings, which tied in well with my intention to experiment with steamed sweet puddings with a view to selling them at the Country Market.  This was not strictly my first pudding but first I managed to remember to photograph before the kids ate it.

My first was a jam steamed pudding.  Cooked a little too gently in the slow cooker, it flopped and spread onto the plate.  Although the jam did crown it beautifully even if I say so myself.  And the kids wolfed it down.

My second was a Steamed Treacle Sponge Pudding a la Delia.  Steamed on the stove, it did sit very pertly on the plate when turned out.  Sadly I only made one and the three children having tea (two of my own and one guest) wolfed it all down again making very reassuring noises.

So the recipe below is a repeat performance of the above pudding. It filled three small (3/4 pint/450ml) plastic pudding basins which I crammed three into a domed roasting tray balanced on a trivet.  I had feared I had steamed them too vigourously judging by the bulging foil cooking lids.  But the resulting puds still was surprisingly 'creamy' inside - maybe because I'm lazy and didn't bother to sift the flour and used the food processor blade to mix everything.  Next time I'll try sifting, whisking, and steaming in baking tray in the oven to see if I can make the pert little sponge puddings Delia achieves!

Steamed Treacle Pudding
1 tablespoon black treacle
3 tablespoons golden syrup
6 oz (175 g) self-raising flour
1 rounded teaspoon baking powder
6 oz (175 g) butter, softened
3 large eggs
6 oz (175 g) soft light brown sugar

To serve:
3 extra tablespoons golden syrup
custard or crème fraîche

First generously butter your pudding basin.  Delia recommends a 2 pint/1.2l basin.  I used 3 3/4 pint/450ml plastic Christmas pudding basins so I could microwave them later to heat the pudding, plus I find them easier to turn the pudding out with just a little squeeze.  Put the golden syrup at the bottom of the buttered basin or divide it between how ever many basins you are using.


Sift the flour and baking powder into a large mixing bowl. Add the softened butter, eggs, sugar and black treacle.  Beat the mixture with an electric hand whisk  for about 2 minutes until it's thoroughly blended. Spoon the mixture into the basin/s and level the top using the back of the spoon.

Cut a piece of greaseproof paper and foil into a square large enough to fit your pudding basin/s.  Place the cut foil over the greaseproof paper, make a pleat in the centre, and place this, foil-side uppermost, on top of the pudding. Pull it tightly round the top and tie the string firmly just below the lip of the basin.  Trim off the excess paper all the way round.  Don't be tempted to use the plastic lid instead if you have one.  I tried this and the puddingy goodness oozed out.  So yet again, trust Delia's experience on this and make a 'proper' greaseproof paper and foil lid!

Stand the basins on a trivet or plate in a large pan.  Pour boiling water have way up the sides and cover with a well fitting lid or make a tented lid with more foil well crimped around the edges of the pan.  Steam for 2 hours, checking the water level halfway through.

To serve, loosen the pudding all round using a palette knife or gently squeeze the plastic basin.  Delia suggests pouring over extra golden syrup and serving with custard or some well chilled crème fraîche.  I found these quite sweet enough without.

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