cake

Ginger, Lime and sesame cupcakes

| adamcockle

sesamecupcakeblog2

So I had a little epiphany while watching The Great British Bakeoff.  When it comes to savoury cooking I’m quite adventurous with my use of flavours and techniques, but when it comes to sweets I tend to stick to the traditional – your chocolate, coffee and citrus.  Now while there is nothing wrong with the classics, I felt it was time to give my cupcakes a twist (oo-er) and try something new.  This recipe was inspired by the contents of my cupboards and being too lazy to go the the supermarket.

Ingredients:

For the sesame brittle:

  • 1/2 cup caster sugar
  • 1tbsp honey
  • 1/2 cup sesame seeds
  • Pinch of salt

For the cake:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup of sour cream
  • 1/2 cup of melted butter (left to cool to room temperature)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1 tsp ground ginger

For the sugar syrup:

  • 1/2 cup caster sugar
  • 1/2 cup lime juice (juice of 4 or 5 fresh limes)
  • 4 – 5 ‘disks’ of fresh ginger (you can leave the skin on)

For the icing:

  • 125g unsalted butter (at room temperature)
  • 250g icing sugar
  • 3 – 4tbsp sugar syrup

Method:

For the sesame brittle:

Put the sugar and honey in a pan and heat on medium high until the sugar has melted and turned golden and bubbly.  Be patient and resist the temptation to stir, you can ‘swirl’ the contents of the pan from time to time.  Stir in the sesame seeds and salt and pour immediately onto a baking sheet lined with greaseproof paper.  Leave aside to cool.  Once cooled, bash the brittle in a pestle and mortar to create a sugary, sesame crumble.

For the syrup:

Put all the ingredients in a pan and leave to bubble away on a medium high heat until reduced by half.  Leave aside to cool.

For the cake:

Preheat your oven to 180c.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, lemon, yogurt and butter.  Add the flour to the egg yolk mixture along with the ginger, baking powder and bicarbonate of soda and stir to combine.  Finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into cupcake cases in a cupcake tray (about a tablespoon of batter per cupcake). Bake for about 12 mins until a skewer inserted into the centre of each cake comes out clean.  Remove the cakes from the tray and place on a wire rack.  While the cakes are still warm, drizzle on a tablespoon-full of lime and ginger syrup.

For the icing:

Put the butter in an electric mixer and beat on high speed using the blade attachment.  Once smooth, add in the icing sugar a bit at a time and continue to mix until the sugar is incorporated.  With the mixer still running add in the syrup and continue to mix for a few minutes.

To finish:

Sprinkle a layer of the crumbled brittle onto a plate or baking sheet.  Spoon a generous dollop of icing onto each cake.  Dip the cake into the sesame brittle so that the icing is all coated.

I served these exotic little beauties with a steaming cup of oolong tea (it seemed a fitting combination).

sesamecupcakeblog

Lemon loaf cake

| adamcockle

 drizzleblog

One of the problems when you’re a prolific baker is when your work colleagues find out, and demand to be provided with baked treats on a weekly basis.  This lemon loaf cake is simple and delicious and ideal for transporting and portioning.

Ingredients:

For the cake:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup of yogurt
  • 1/2 cup of melted butter (left to cool to room temperature)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • zest of 1 lemon

For the icing:

  • Juice of 1 lemon
  • 100 – 150g icing sugar

Method:

For the cake:

Preheat your oven to 180c and grease and line a 900g loaf tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, lemon, yogurt and butter.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and stir to combine.  Finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into the cake tin and bake for approx. 40mins until a skewer inserted into the centre of the cake comes out clean.  Remove the cake from the tin and leave on a wire rack to cool.

For the icing:

Put the lemon juice in a bowl and gradually whisk in the icing sugar until you have achieved a thick but pourable texture.  Drizzle generously and haphazardly over the cooled cake.  Leave until the icing has set and then cut into thick slices.  Feed to your grateful workmates for immediate brownie points (lemon cake points?).

drizzleblog2

Mocha squares

| adamcockle

mochablog2

So yeah, I’m a little bit obsessed with coffee cake.  If I’m ever in two minds about what flavour of cake to make, coffee always tends to win by default.  This delicious tray bake is given a mocha twist by the addition of cocoa powder to the batter and made extra moist with ricotta cheese.

Ingredients:

For the cake:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 2tbsp cocoa powder
  • 1tsp instant coffee (dissolved in a splash of water)
  • 1/2 cup of ricotta cheese
  • 1/2 cup of melted butter (left to cool to room temperature)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda

For the icing:

  • 100g unsalted butter (at room temperature)
  • 200g icing sugar
  • 1tsp instant coffee
  • Good quality high-cocoa dark chocolate

Method:

For the cake:

Preheat your oven to 180c and grease and line a 20cm square cake tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, coffee, ricotta and butter.  Add the flour and cocoa powder to the egg yolk mixture along with the baking powder and bicarbonate of soda and then finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into the cake tin and bake for approx. 30mins until a skewer inserted into the centre of the cake comes out clean.  Remove the cake from the tin and leave on a wire rack to cool.

For the icing:

Beat the butter in an electric mixer with the blade attachment until smooth.  Add the icing sugar in two batches and beat on high until pale and smooth.  Add the coffee and beat again.  You may need to add a splash of milk to your icing to gain the ideal consistency.

To finish:

Spread a thick layer of icing on the cooled cake and grate a generous dusting of dark chocolate over the top.

Cut into generous squares and serve with steaming cups of good quality coffee.

mochablog

 

Chocolate, pecan crumble muffins

| adamcockle
mufflr2
Chocolate, pecan crumble muffin

Ingredients:

For the muffins:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1/2 cup of yogurt
  • 1/2 cup of sunflower oil (or melted butter for a richer taste)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 100g dark chocolate chips
  • 100g pecans (toasted in a hot dry pan, chopped and left to cool)

For the crumble topping:

  • 1/2 cup plain flour
  • 1/2 cup caster sugar
  • 2tbsp butter (cold from the fridge)
  • 20g dark chocolate chips
  • 20g pecans (toasted in a hot dry pan, chopped and left to cool)

Method:

For the crumble topping:

Place the sugar, flour and butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.  Stir in the chocolate chips and chopped pecans.  Keep in the fridge until needed.

For the muffins:

Preheat your oven to 180c and put cases into a 12 hole muffin tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then fold in the egg whites with a metal spoon until the mixture is uniform in colour. Finally, fold in the chocolate chips and chopped pecans.

Divide the cake mixture amongst the 12 cases in the muffin tin and sprinkle the top of each one with a generous amount of the crumble topping*.  Place in the centre of the oven for approx. 20mins until a skewer inserted into the centre of each muffin comes out clean.  Remove the muffins from the tin and leave on a wire rack to cool.

Enjoy these muffins with a big mug of sweet, milky tea.

*if you have any left over crumble topping, sprinkle it in an even layer on a lined baking tray and place in the oven once the muffins are done.  After about 5 mins break up the crumble with a fork and return to the oven for a further 5 mins until it is all crispy and golden.  Allow to cool on the tray and then transfer to an airtight container.  This crumble makes a great topping for cakes or pancakes and a perfect filling for cookies.  You could even try sprinkling some over some fruit and yoghurt for breakfast!

mufflr3
Chocolate, pecan crumble muffin

Coffee cake with caramelised walnuts

| adamcockle

thatsnutsyoblog

Ingredients:

For the cake:

  • 3 medium eggs (separated)
  • 1 cup caster sugar
  • 1 1/2 cups self-raising flour
  • 1tbsp cocoa powder
  • 2tsp instant coffee (dissolved in a splash of water)
  • 1/2 cup of yogurt
  • 1/2 cup of sunflower oil (or melted butter for a richer taste)
  • 1tsp baking powder
  • 1/2tsp bicarbonate of soda

For the icing:

  • 100g unsalted butter (at room temperature)
  • 200g icing sugar
  • 1tsp instant coffee

For the caramelised walnuts:

  • 1/2 cup caster sugar
  • 1/2 cup water
  • 100g walnuts

Method:

For the cake:

Preheat your oven to 180c and grease and line a 20cm cake tin.

Beat the egg whites in an electric mixer with the whisk attachment until firm and dry.  In a separate bowl mix together the egg yolks, sugar, coffee, yogurt and oil.  Add the flour to the egg yolk mixture along with the baking powder and bicarbonate of soda and then finally fold in the egg whites with a metal spoon until the mixture is uniform in colour.  Transfer the mix into the cake tin and bake for approx. 40mins until a skewer inserted into the centre of the cake comes out clean.  Remove the cake from the tin and leave on a wire rack to cool.

For the caramelised nuts:

Put the sugar and water in a small pan and heat on medium until the sugar has dissolved and become a pale amber colour.  Remove from the heat and stir in the walnuts until they are all coated and then transfer them immediately onto a lined baking sheet.  Use a pair of forks to separate the nuts as best you can and allow to cool.  Once cooled, roughly chop the walnuts (making sure that you keep some whole).

For the icing:

Beat the butter in an electric mixer with the blade attachment until smooth.  Add the icing sugar in two batches and beat on high until pale and smooth.  Add the coffee and beat again.  You may need to add a splash of milk to your icing to gain the ideal consistency.

To finish:

Spread a thick layer of icing on top of the cooled cake and sprinkle generously with the caramelised walnuts.  You may need to press down gently on the nuts so that they sink into the icing a little.

Cut into thick slices and serve with steaming cups of good quality coffee.

coffeecakeblogII
Coffee cake with caramelised walnuts