For the cakes:
525gr plain chocolate (39 per cent cocoa solids), broken into pieces
10 large eggs, separated
2 large eggs, whole
425gr caster sugar
275gr ground almonds
2 ½ teaspoons freshly made black coffee
75gr apricot jam
220gr icing sugar
Pre-heat the oven to 190 ° C/ Fan 170 ° C. Lightly grease a 15 cm (6 in) and a 20 cm (9 in) deep topsy turvy cake tins then line the base and sides of each tin with baking parchment.
Melt the chocolate in a glass bowl in the microwave at low heat stirring occasionally and then leave to cool slightly. Combine the yolks, whole eggs and sugar into a large bowl and beat until thick and light. Add the melted chocolate along with the almonds and the coffee. In the mixer bowl, whisk the egg whites until stiff but not dry. Fold carefully into the chocolate mixture and then divide the mixture between the prepared tins. I was filling the topsy turvy tins up to half way on the shorter side.
Bake in the pre-heated oven. The small cake will take about 40 minutes, the larger cake about 1– 1 ¼ hours. I did cover both of the cakes with foil half way through. Test the centre of each with a skewer, which should come out just about clean. Leave to cool in the tins for a few minutes then turn out, peel off the baking parchment and finish cooling on a wire rack. Push the apricot jam through a sieve, then brush over the tops and sides of the cakes. I did brush them with some brandy as well.
I decorated this cake with sugar work. Covering wonky cakes is very similar to standard round cakes. Cover the larger layer first as it is easier. Roll out the sugarpaste to a thickness of 5mm and use to cover the cake. Carefully ease in the fullness of paste around the sides of the cake: start near the top of the sides and, using a cupped hand, stroke the paste in an upwards direction, gradually lowering your hand down the sides until all the paste is eased in. If the paste seems to be forming a pleat, lift up the sugarpaste around the pleat to redistribute the paste and try again. Smooth the sugarpaste, by firstly using a smoother to iron out any irregulars in the surface of the icing and then using the base of your hand to smooth and polish the top edge. Next, take the smoother and, while pressing down, run the flat edge around the base of the cake to create a cutting line. Cut away the excess paste with a palette knife. I did have to use dowels for this cake. The only difference was that each dowel position was measured and that the tops of the dowels were cut at the same angle as the cake so that they will be flush with the icing. The extra sugar decorations were fixed using eatable glue on the cake.
Put the raspberries in a food processor and blend until they form a purée, then push the purée through a nylon sieve into a bowl to remove the seeds. Gradually whisk in the icing sugar. Serve the cake with the coulis and double cream. Happy Birthday Aimi!
225 gr wholemeal self-rising flour
2 level teaspoons baking powder
150 gr muscovado sugar
50 gr chopped walnuts
100 gr grated carrots
2 ripe bananas, mashed
2 large eggs, at room temperature
150 ml sunflower oil
175 gr full-fat soft cheese
50 gr softened butter
100 gr sifted icing sugar
1 tsp of vanilla extract
Pre-heat the oven to 180 ° C/ Fan 160 ° C/ Gas 4. Use a 20 cm round cake tin and line it with baking parchment. Measure all the ingredients for the cake into a large bowl and beat well until thoroughly blended and smooth. Turn into the prepared tin and level the surface. Bake in the pre-heated oven for about 55 minutes until the cake is well risen. Leave to cool in the tin for a few minutes then remove from tin and peel off the parchment. Finish cooling on a wire rack. For the frosting add all the ingredients into the mixer and combine until smooth. Spread over the top of the cake. Chill in the fridge as the topping is soft. I usually use a little green coloring for the topping, to stay true to the carrots growing upside down in nature. 🙂
100gr of unsalted butter
1/4 cup olive oil
1.5 Kgr of pork shoulder or pork leg , trimmed of fat and cut into pieces
1 celeriac root, diced
2 leeks, diced
1 large onion
1 large carrot
2-3 cups of vegetable stock
1 tbsp white wine vinigear
1 Kgr of large stalks pascal celery (with leaves) cut into pieces
Juice of two lemons (strained)
2 large eggs (at room temperature)
1 tbsp corn flour or arrow root
Salt and pepper to taste
We wash the pork and place it in a bowl covering it up with water and the tablespoon of vinegar for 10 to 15 min. Part boil the celery chunks and let them dry in a colander. In a stockpot, heat the butter and olive oil together over medium high heat and add the onion. Season the pork chunks with salt and freshly ground black pepper and then saute until nicely browned on both sides. Cut the leeks into pieces and add them to the meat as well as the celeriac root cut in cubes. Add one cup of the stock and let it boil in slow heat for 40 minutes, adding more stock when needed. Add the celery pieces and carrot and cook for another 30 minutes, stirring occasionally, making sure you are left with about 1 cup of stock in the pot.
Prepare the Avgolemono (egg lemon) sauce: Using the mixer, beat the egg whites until stiff peaks. Then add the yolks and slowly whisk in the lemon juice and one cup of the pot liquid (at room temperature). Into o sauce pan transfer the egg lemon and stock liquid and add the 1 tablespoon of corn flour dissolved in cold water. On slow heat bind the sauce by whisking constantly
until the sauce thickens, 2 to 3 minutes. Add this mixture to the casserole and shake the stock pot slowly to introduce the sauce everywhere. Enjoy!
A pinch of salt
75g unsalted butter, diced
3 large eggs, at room temperature, beaten
175ml of double cream
1 tablespoon of amaretto
50g dark chocolate (70% cocoa solids)
50ml double cream
Preheat the oven to 175 ° C.
Sift the flour onto a sheet of greaseproof paper and set aside until needed. Put the salt, butter and 175ml water in a pan and heat gently until the butter has completely melted. Tip in the flour all in one go.
Take the pan off the heat and beat furiously with a wooden spoon as you beat it should turn into smooth, heavy dough.
Put the pan back on low heat and beat at a more gentle speed for a couple of minutes to slightly cook the dough until it will come away from the sides of the pan to make a smooth, glossy ball.
Tip the dough into a mixing bowl and let it cool then use the mixer to gradually introduce the eggs. Add enough of the beaten eggs to make shiny, paste-like dough that just falls from the spoon when lightly shaken; you may not need all the beaten eggs (it depends on the size of the eggs). The dough must be stiff enough to pipe. If it is too wet it will spread out rather than puff up in the oven.
Line a large baking tray with greaseproof paper and spoon the dough into the piping bag fitted with the 2cm plain tube and pipe on 12 éclairs, each about 15cm spacing them well apart to allow them room to expand. Bake the éclairs in the preheated oven for 25 to 30 minutes or until golden-brown. Transfer to a rack and allow to cool.
Get on with the chocolate glaze by breaking the chocolate into even-sized pieces and put into a bowl seating on a bain marie. Heat the cream until lukewarm then pour in a slowly over the chopped chocolate, stir gently until melted and smooth and glossy. Leave to cool and thicken slightly. One at a time, dip the top of each éclair into the mixture to glaze, lift vertically and wipe off excess from the lower end your finger or use a brush to paint on the chocolate glaze. Place on the rack and allow to set.
To make the filling simply whip the double cream and add the amaretto until is stiff, fill the piping bag fitted with a 5mm nozzle. Using the tip of the nozzle, pierce the underside of the éclairs in several places along their length and gently fill each éclair evenly.
I like mine quite generous with cream so I slice the éclair open and pipe with the bigger nozzle the cream inside. The choice is yours, it still tastes divine. Keep in the fridge. 🙂
(10 bun recipe)
500g white “00” flour, plus extra for dusting
1 teaspoon salt
1 × 7g sachet fast-action dried yeast
40g softened unsalted butter
25g melted unsalted butter
Grated zest of 1 orange
75g soft brown sugar
2 teaspoons ground cinnamon
½ teaspoon all spice
175g dried berries and cherries (whatever you fancy)
1 heaped tablespoon orange peel marmalade and water
200g icing sugar and water
1 deep baking tray laid with baking parchment lightly greased
Preheat the oven at 25C while you are mixing the dough. Put the flour and salt into a large mixer bowl. Make a well in the middle and add the yeast. Heat the milk in a saucepan until lukewarm. Melt the butter (usually I use the microwave for 1 minute in medium power is enough). Add both to the flour mixture with the egg and knead for 5 minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky. I use the mixer with a dough hook and it seems to work fine but you are very welcome to knead by hand in a lightly floured surface.
Lightly grease a bowl with vegetable oil. Place the dough in the bowl and turn until it is covered all over with oil. Cover the bowl with clingfilm and leave the dough to rise in the preheated oven for 1 hour.
Punch down the dough to its original size and on a lightly floured surface roll out the dough to a rectangle about 40cm long and 5mm thick. Brush all over with the melted butter (microwave again). Mix the orange jest, sugar, cinnamon, all spice, berries and sultanas and spread generously all over the dough.
Begin to roll the long side tightening the roll each time you turn it – you should end up with a Swiss roll lookalike. Cut across into 10 pieces about 4cm wide. Place them cut side up in the baking tray, leaving a little space around each slice. Cover with clinfilm and return to the oven for another 30 minutes.
Take the buns out of the oven and increase the oven to 190 ° C/ 375 ° F/ gas. When temperature is reached, bake the buns for 20– 25 minutes until risen and golden brown. After 15 minutes cover the buns with foil if they are getting too brown.
Transfer the buns to a wire rack allow to cool.
Meanwhile put the jam in a small saucepan with a splash of water and melt gently until smooth. Brush the jam and the orange peel over the buns to glaze. Allow to cool.
Shift the icing sugar in the mixer bowl and add 2 tablespoons water, use the mixer for 5 min. You might need a little more water while is mixing; it is ready when it falls from the spoon when lightly shaken. Drizzle the icing over the buns let it set and Enjoy!