Chicken Foot Baba Yaga Cake

This cake marks the sixth in my series of Proms cakes. These are cakes inspired by pieces of music which performed at the BBC Proms, which is the largest classical music festival in the world. A lot of composers take inspiration from nature, life, myth and paintings and these cakes are designed to embody some aspect of a piece that makes it stand out.

The chicken foot cake is based on a movement from Pictures at an Exhibition, by Mussorgsky – an orchestral suite inspired by a series of paintings; the cake is specifically inspired by a movement based on a painting of a character from Russian folklore: Baba Yaga. Baba Yaga was a witch who lived in a hut on chicken legs (paintings disagree whether the hut was on one or two legs but that is beside the point). I did think after making the cake that maybe I could’ve based this year’s Proms cake on the movement Bydło or Cattle which depicts cattle pulling a cart and feels like it is pushing through thick mud – I could’ve made a Mississippi Mud Pie or something – but maybe that could be a different blog post. Interestingly, one of the Baba Yaga stories includes a character which was the basis for my first ever Proms cake as well the inspiration for a ballet by Igor Stravinsky: The Firebird.

When it came to designing the cake, I knew that the foot would have to look a little cartoonish, after all if you have ever seen a chicken leg you would have noticed how thin it is. A cake with proper proportions would not only be unable to stand up but would probably serve only two people. I knew that the cake would have to be a bit chunkier than the foot it was modelled on but one thing I really wanted to keep was a nod to the angles which a hen’s leg stands at – that is to say, I did not want the leg to be perpendicular to the foot. To give the leg some angle, I built it up in layers – sliding each layer about half a centimetre further towards the back of the foot than the one it was lying on. Of course this technique only works to a certain point before everything topples over but if you are careful, you can get a good inch of lateral direction on the leg without any disasters occurring.

I would classify the Proms cakes as some of the more creative things that I bake. In the past they have included mirror glazes, biscuits, a 3D gingerbread piano which opened, a cake where each slice looked like a piano keyboard and a giant marshmallow square hammer. I really enjoy making themed cakes because they give me the opportunity to sit down and plan out what I want the cake to look like. Do they always work? Well not always in the way in which I originally intended but they are still good fun and they have never not worked – to an extent……

Let me know if you try making this as I would love to see your creation!

 

 

Chicken Foot Baba Yaga Cake

 

Ingredients:

For the cake:

6 eggs

250g sugar

240g flour

2 tbsp freeze-dried raspberries

2 tbsp warm water or raspberry juice

 

For the fillings and icing:

100g raspberries

400g chocolate ganache (200g dark chocolate and 200g double cream)

200g unsalted butter

300g icing sugar

Yellow food dye

Vanilla extract

 

Make the ganache by heating the cream with the chocolate over a double boiler, whist stirring continuously, until they come together to form a homogenous, glossy mixture.

Remove the ganache from the double boiler and set aside to cool completely and harden up.

 

To make the cake:

Preheat your oven to gas mark 6.

Line the bases of two swiss roll tins with baking parchment and lightly grease and flour the edges of the tins.

Use a stand mixer to whip the eggs and sugar until super light and fluffy – this will take a few minutes. The mixture should be thick and slowly fall off the whisk when you lift it out of the bowl. If in doubt, give it another 30 seconds.

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Sift the freeze dried raspberries into the flour and then sift the flour and raspberry powder into the eggs.

Fold this through until it is almost completely combined.

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Drizzle the water or raspberry juice (made by squeezing about 50g fresh raspberries through a sieve) around the edge of the cake mix and fold it in until everything is mixed evenly. Be careful not to overmix and deflate the batter.

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Split the batter between the two trays and bake for 10-12 minutes until the cakes are risen and golden on top. They should also have started to come away from the sides of the pan if it was greased.

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Sprinkle a little icing sugar on the top of the cakes and turn them out onto another sheet of baking parchment.

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Remove the parchment which was lining the tins from the cake (this should’ve come out with the cake and be stuck to its base).

Cover the cakes with a damp tea towel and leave to cool.

 

Tip the raspberries into a sieve and use a wooden spoon to push them through. This will squeeze as much liquid out of them as possible. You should be left with a dryish looking pulp which can be discarded.

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Mix a tablespoon of water into the raspberry juice.

 

To assemble the first part of the cake:

Once your ganache has hardened, use a stand mixer to whip it until it is soft. The colour will lighten considerably during this. You may have to gently warm it a bit to soften it up but be careful not to fully re-melt the ganache!

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Take one of the cake layers and cut one third of it off (widthwise). This will become the base of your cake.

For the following section, before adding any layer of cake, brush the base of the cake to be added with the raspberry juice and spread a layer of ganache over it.

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Cut the remaining section of cake into moderately thick strips and lay it over the other piece to build it up in the chicken foot shape below (shown in blue).

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Cut the bottom right and left sections of cake off the base and add them on top for more height.

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Trim the edges of the cake to round off the hard corners.

Find a circular cutter the same size or slightly smaller than the intersection at the centre of the foot (shown in red on the diagram). Cut circles from the remaining cake and layer them on top of the intersection remembering to brush with raspberry and spread chocolate ganache over the top.

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You should now have a roughly chicken foot shaped cake.

Spread the rest of the ganache over the outside of the cake to create a crumb coat. You can use this to cover rough edges and smooth sharp angles.

Leave the cake in the fridge for at least an hour to set.

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To make the buttercream, beat the butter in a stand mixer using the paddle attachment for about five minutes. The butter will be super light and fluffy and shiny now.

Sift in half of the icing sugar and beat for another two minutes on high. Make sure to start your mixer off slow to avoid covering your kitchen in icing sugar.

Add the rest of the sugar and beat again.

Take a couple of tablespoons of icing and set aside to make the claws with.

Add a teaspoon of vanilla extract and yellow food dye until your desired shade is reached.

 

For black claws, colour your reserved icing with black food dye. For white claws, leave it as it is.

To make the claws, spit the reserved icing into four and make a pyramid coming out of the end of each of the spurs on the chicken’s foot.

Load the yellow icing into a piping bag and pipe on scales around the claws to cover up the base. Pipe scales all over the chicken foot or alternatively, add scales to the ends and a light layer of icing over the rest.

Use the back of a knife to make horizontal lines across the toes (are they called that?) of the foot and up the front of the leg.

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Your chicken foot cake is now complete!

 

I hope you enjoyed the recipe. The cake in this can also be turned into a swiss roll if you don’t fancy the whole chicken foot thing – check out my instructions on how to make this into a slightly simpler dessert!

Have a good one and next week everything will be back to normal food with a delicious savoury, vegetarian dumpling dish.

H

 

Baked Alaska

Happy birthday to you,

Happy birthday to you,

Happy birthday That Cooking Thing,

Happy birthday to you!

Hey guys, That Cooking Thing turned two years old yesterday and this post marks the third year for recipes from this blog. I just want to extend a massive ‘thank you’ to those who have been following me since the beginning, a few of you have liked every single post and I feel so honoured that you guys are still here after all this time. To those of you who have joined more recently, welcome and I hope you stay around for a long time to come!

I thought it would be appropriate to make something super celebratory to mark this bloggiversary so this week I have made a Baked Alaska. No corners have been cut in this recipe (although I wouldn’t judge if you bought the ice cream because making it fresh takes time). This baked Alaska is vanilla flavoured with a little bit of chocolate. A layer of vanilla sponge with a dome of creamy, delicious vanilla ice cream with a centre of chocolate chip ice cream all topped with peaks of French meringue and then baked in the oven. The homemade ice cream is certainly the star of this dessert and you do not want to detract from it by jazzing everything else up too much. You can tailor your flavours though, why not coffee ice cream and a brownie base? Or strawberry ice cream and chocolate cake?

When it comes to baking your Alaska, you have three options: the oven, the blowtorch or fire. Traditionally (and as I have done in this recipe) the entire dessert is placed into a maximum setting oven for five minutes to caramelize the outside and give the beautiful golden crust you associate with a baked Alaska. The blowtorch method is most likely the best thing to use if you are piping on your meringue as the blowtorch will crisp any edges (such as those left by a star tipped piping bag) and really bring out the definition of the meringue. If you use a blowtorch, I would recommend using a Swiss or Italian meringue where the egg whites have already been heated during the cooking process. For a classic baking in the oven, you could still use these meringues if you want but there is no need to expend the extra effort as a French meringue will work just fine! The final method – the flambé – is obviously the most theatrical but is the hardest to control. Once you have set the alcohol on fire and poured it over the Alaska, you cant stop the cooking if it goes too far. It might even be worth a practice run on a separate Alaska (just for you of course) to work out the correct quantity of rum to use for the flambé.

 

If you try this for yourself, let me know how it goes – maybe even give me a tag on Instagram so I can see what you have made. Have a fab one and hopefully the next two years will be as successful as the last two.

 

 

Baked Alaska

Work time: 1 hour

Cooling time: overnight

 

Ingredients:

1 tub vanilla ice cream

OR

4 egg yolks

300ml double cream

300ml whole milk

1 vanilla pod

100g caster sugar

 

For the cake:

2 oz. butter

2 oz. caster sugar

2 oz. self-raising flour

1 egg

½ tsp Vanilla extract

½ tsp milk

 

For the meringue:

4 egg whites

8 oz. caster sugar

¼ tsp cream of tartar or ¼ tsp white wine vinegar

 

 

For non-homemade ice cream:

Allow the ice cream to soften a little until it can be scooped easily.

Line a 600ml bowl with a double layer of cling film.

Scoop the ice cream into the bowl, press it down and wrap the clingfilm over the top.

Place back into the freezer until completely solid (probably best to do this overnight).

 

For homemade ice cream:

Follow churning instructions on your ice cream maker – mine requires the bowl to be cooled for 24 hours in the freezer prior to use but other varieties may differ.

Pour the cream and the milk into a heavy based saucepan.

Split the vanilla pod down the middle and scrape out the seeds. Add both the seeds and the pod into the milk mixture.

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Gently warm the milk until it is hot to the touch but not boiling. You do not want to scald the milk.

While the milk is heating, lightly beat the egg yolks and sugar in a large bowl until they have lightened in colour and you have a homogenous mixture.

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Once the milk mix has begun to steam, take one cup of it and slowly pour into the egg mixture whilst whisking. This will temper the eggs.

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Stream the rest of the milk into the egg mix whilst stirring continuously.

Return the mixture to the pan and gently heat, constantly stirring in a figure of eight, until the custard begins to thicken. The custard will coat the back of a metal spoon when it is ready. The mixture will start to steam quite a lot before it begins to thicken so don’t worry if you start to see wisps rising from the surface. Once the custard begins to thicken, it will do so very fast and you will be able to see that it is far more viscous.

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Pour the custard through a fine sieve and into a jug. Leave this to cool completely before the next step.

 

If using an ice cream maker, follow the instructions on your machine. Some will have an internal freezer, others will require freezing prior to use. The following instructions are for my brand of ice cream maker: the Magimix 1.1.

Assembler the ice cream maker and turn on the paddle.

Stream the custard into the maker and then leave for 25 minutes to half an hour until the ice cream is very thick and frozen. If you are unsure, and your ice cream maker is still churning away happily, give it another five minutes as this can’t do any damage!

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Before you turn off the ice cream machine, double line a 600ml bowl with cling film.

Scoop the ice cream into the bowl, cover the top and leave to freeze solid overnight.

 

 

For the cake:

Preheat the oven to gas mark 3.

Grease and line an eight inch tin.

In a bowl, beat the butter until light and fluffy.

Add the sugar and vanilla and beat again.

Add the egg and beat to combine.

Finally, add the flour and slowly mix until just combined.

Add the milk and mix one last time.

Pour the cake batter into the baking tin and spread it out.

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Bake for 25-30 minutes until golden brown.

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Leave to cool.

 

 

To prepare the Alaska for serving:

Preheat the oven to gas mark 9.

In the bowl of a stand mixer, whisk the egg whites to stiff peaks.

Add the cream of tartar and whisk again.

Slowly sprinkle in the caster sugar a spoon at a time until it has all been incorporated.

Continue to beat until you have a glossy meringue. The sugar should be completely dissolved.

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Assembly:

Remove the ice cream from the freezer.

Cut the cake to the same size as the base of the ice cream dome.

Place the ice cream on top of the cake on a baking sheet.

Spread the meringue all over the ice cream and the cake. Make sure the meringue covers everything.

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Use the back of a spoon to make peaks in the meringue.

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Bake for five minutes turning halfway through to ensure it is crisped up evenly around the outside.

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Transfer the Alaska onto a plate and serve.

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I hope you enjoyed the recipe. This was one of more complicated things I have made for the blog but only because I made the ice cream from scratch. The final result is absolutely delicious and it is sure to wow anyone you make it for. You could always make mini ones too if you want to do single portions.

 

If you would like to know a little bit more about the different types of meringue, check out my usual recipes for both swiss and French meringues. If you are just interested in the cake element, why not make yourself a Victoria sandwich?

 

Have a good one and I will see you next week with a delicious savoury snack.

H

Mocha Cake

With this cake, I have finally cracked two problems I have had whilst baking: how to get a level cake (which doesn’t dome) and how to get the cake to fill up the tin fully. Obviously these two problems are linked. The answer to how can you make the best cakes includes a healthy amount of chemistry along with a substantial quantity of thermodynamics.

In order to understand how to get the best end result, we must first ask ourselves the question: why do cakes rise? For a standard sponge cake (which is what I am addressing here) there are two raising agents. One is a chemical one (that is: baking powder) and the other is the air beaten into the cake. For the sake of simplicity, I am going to start with the baking powder. Traditional baking powder contains two ingredients: bicarbonate of soda and a weak acid (commonly tartaric acid which is also known as cream of tartar). There will normally be some kind of buffer (like cornflour) which will prevent the acid and the bicarbonate of soda from reacting with each other until the cake is in the oven. Once the temperature hits 60°C the baking powder activates. The acid and the base react to produce carbon dioxide and this gives the cake lift causing it to rise.

Most baking powders today have a second acid added to them. This causes a fast-acting reaction at room temperature with the bicarbonate of soda when they are mixed into the cake batter. The ratio of ingredients in the baking powder is designed so that there is a second reaction in the oven (like the traditional baking powders). These are known as “double acting” baking powders. This first (room temperature) stage is what helps give an even rise in the oven. When gas gets hot, it expands. In this case, if your cake goes from 20°C at room temperature into a hot oven, the gas will expand a lot. By the time the cake has reached 60°C and the second stage of gas release occurs, the gas produced by the original reaction will have expanded by 10%.

Flour begins to thicken and cook at 52°C; if you have a single stage baking powder the cake will dome in the oven massively. This is because the flour in the mix at the edge of the tin cooks before the baking powder releases gas so all of the rise is forced towards the centre of the cake. By using a double acting baking powder the gas in the cake mix at the edges of the tin will have already expanded quite a bit as it heats up, in the oven, before the flour begins to cook. By the time the flour has finished cooking, the gasses will have expanded by just over 20% giving a good rise to the cake.

When you take a cake out of the oven, you can see it steaming, so clearly if the steam is escaping, we can conclude that not all of the gas in the cake is trapped inside, some of it will escape which is why you want as much as much as possible in there at the start of the baking process. As well as using a chemical leavener, the other method to ensure a large cake rise is by beating the butter and sugar into oblivion. During the creaming stage, you beat in lots and lots of air which will expand in the oven when the mixture is baked. You want to do this with a K-beater and not a whisk attachment because it is very difficult to over beat the butter and sugar with the former. If you use a whisk and beat in too much air, then the cake will expand and rise in the oven too quickly as it will puff up, the gas will escape before the flour cooks and traps it and the cake will deflate in the middle and collapse. This is possibly the only thing worse than under-beating and ending up with a domed cake.

If you follow the recipe below, you will not have any problems with your cakes. You may need to alter baking times/temperatures a little for your own oven but I trust that you will know how to adjust that better than I would! Let me know how these cakes turn out for you if you have a go at them.

 

 

Mocha Cake

Work time: 30 minutes

Cook time: 25-35 minutes

Serves: 12

 

For the Cake:

8oz. (225g) unsalted butter

8oz. (225g) caster sugar

8oz. (225g) self-raising flour (or plain flour with 2tsp baking powder added)

4 eggs

2 tbsp instant coffee mixed with 1 tbsp boiling water

1 tbsp milk

Pinch salt

 

For the icing:

5oz. (140g) unsalted butter

7 ½ oz. (210g) icing sugar (sifted)

4oz. (115g) dark chocolate

1 shot espresso (optional)

 

 

To make the cake:

Preheat your oven to gas mark 3 (170°C).

Grease and line two eight-inch sandwich tins.

In the bowl of a stand mixer with the K-beater attachment, cream the butter and sugar until light and fluffy (at least five minutes). It is really important to cream these properly as the air incorporated now will help the cake rise. DO NOT SKIMP ON THE BEATING TO TRY AND SAVE TIME.

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Counter-clockwise from the bottom left: just after the butter and sugar come together, after two minutes of beating, after five minutes of beating.
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Look how obscenely light and fluffy this butter and sugar is!

Add the eggs one at a time beating each one until it is fully incorporated. Make sure your eggs are at room temperature as this will help them mix in. After the fourth egg, the mixture may split and curdle – this is fine as everything will come back together I promise.

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This is what curdled looks like…..

Add the flour (and baking powder) and mix together on slow until the batter is homogenous. You do this slowly to avoid overmixing the batter which would cause gluten build up from the flour and also knock the air out of the mix.

Pour in the coffee and milk and slowly beat again until it is mixed through.

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Divide the batter between the pans and bake for 25-35 minutes. My oven at home is a little temperamental so baking times can vary a lot. Knowing your oven will help will this but sometimes, you will just have to play it by eye. The cakes will be golden on top, nicely puffed up and a skewer inserted into the centre will come out clean when the cake is cooked through.

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You can see that the batter still looks a little bit curdled – THIS IS OK. It will sort itself out in the oven.

Remove the cakes from the oven, leave to cool in the tins for five minutes before turning out onto a wire rack and leaving to cool completely.

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For the buttercream:

Melt your chocolate and set aside to cool to room temperature (don’t worry, I assure you it will not go hard).

Beat the butter in the bowl of a stand mixer for five minutes until it is super light and fluffy.

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I contaminated my butter with a little chocolate which is why it is pale brown but imagine it being white in this picture. You can still see how creamy the butter has become.

Add half of the icing sugar and beat for another few minutes.

Add the rest of the icing sugar and beat in for another three minutes to make a super light and fluffy buttercream.

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With the beaters on slow, mix through the chocolate and then beat on high again once the chocolate is added to ensure it is mixed through evenly.

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If you want to add a little coffee, now is the time.

 

To assemble, sandwich the cakes together with half of the buttercream.

Spread/pipe the rest on the top of the cake to decorate.

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If you want, you could add a few coffee beans on top of the cake to jazz it up a little.

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I hope you enjoyed the recipe. If you are a fan of coffee, you have to try my coffee and walnut cake – it is wonderful.

The next two weeks mark the two year anniversary of this blog so expect some amazing food!

Have a good one,

H

Orange Swiss Roll

Now I know that I always say my recipes are delicious (it would be appalling self-advertising if I didn’t…) but this one is genuinely incredible. This super fluffy cake with a light orange flavouring rolled up around a creamy orange mascarpone filling and decorated with bright orange shapes turned out to be one of the most popular things that I have baked. It was originally a bit of an experiment when I was practising decorating swiss rolls as I had already made a tiramisu swiss roll with chocolate stripes and I wanted to do something that would display a beautiful swirling rainbow around the outside. Clearly a white background would be best for this to get a good contrast and so a plain swiss roll was the first choice. At the last minute, I chucked in some orange extract (zest is better but I wasn’t properly thinking as anything with whipped eggs is time dependent so long deliberations are not something you have time for) and then I baked the cake. I knew I was going to use a mascarpone filling and thought ‘why not make it super orangey?’. Luckily, the final flavour is easily identifiable but isn’t too much. It balances really well.

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The original orange swiss roll.

When you use citrus in baking, you traditionally only use the zest and the juice. The zest is the outer later of the skin which contains a lot of flavour and aroma carrying oils. You can see these spraying out when you zest the fruit so I would always do this directly into a bowl as then all the oils are collected and used in the final product. Directly beneath the zest is the pith. This is the thick, white layer before you get to the segments of the fruit. The pith does contain flavour however it is incredibly bitter and so you do not want to include this in your baking. When you make marmalade you use the entire orange, pith included. The fruits are juiced and the juice strained to catch all of the pips and fibres. A spoon is used to scrape out the remains of the pith (there will be some which comes out easily but there will also be a layer of white left behind – this is ok) which is combined with the pips and fibres from before. These contain a lot of the pectin which will be extracted during the cooking process. Don’t worry, these bits are normally wrapped up in a thin cloth or muslin (we use a J-cloth) so the pectin can be utilised but the unpleasant pithy flesh can be easily removed from the final product. Marmalade is different from jam as it usually contains chunks of peel. After juicing, the peel is sliced up thinly and boiled for a couple of hours before being added to the pot with the juice, pith and sugar before boiling commences.

Different types of citrus are used for different things. Seville oranges are usually used for marmalade as the pectin content is higher than other varieties so the marmalade will set better. Other varieties have been selectively bred to have super thin skins, making them easier to peel. Oranges themselves are a hybrid plant between the pomelo and the mandarin – pomelos being large, thick-skinned and a little bit bland which helps cancel out the sweetness of the mandarin. Lemons are far more tart than most other citrus so work in both savoury and sweet foods whilst grapefruit – the most acidic of the citrus fruits – can go to hell and stay there. OK… maybe grapefruit isn’t quite that bad and actually, it too is a hybrid (this time of the sweet orange – which we just call oranges – and the pomelo – again). There are sweet varieties grapefruit but usually they are rather bitter. This has led to its use in salads and as an accompaniment to seafood, and bizarrely avocado as the sharpness of the fruit cuts through the richness of the avocado. Grapefruit is also known to interact with drugs because of the enzymes it contains so make sure to check any prescription medication you have before you eat one!

Now back to the orange. As it is a sweet fruit, orange is usually used in sweet dishes as I have done in this case. It is very easy to make the swiss roll and I’m sure you will enjoy this recipe just as much as I have.

 

Swiss Roll with Orange Mascarpone

Time: 1 hour – 1 hour 30 minutes depending on decorations

 

Ingredients:

3 eggs

125g caster sugar

120g flour

1 tbsp water

Zest of half an orange

 

Syrup:

30g sugar

30ml water

25ml triple sec (or other orange liqueur)

 

Filling:

250g mascarpone

100ml double cream

15g icing sugar

Zest of one and a half oranges

 

Optional: stripes

1 egg white

25g butter

25g icing sugar

30g flour

Orange food colouring

(technically you want to use equal weights of all of the ingredients so the best thing is to weigh your egg white and use that weight of the others)

 

 

Optional:

To make the stripes:

Cream the icing sugar and butter until light and fluffy.

Beat in the egg white.

Beat in the flour.

Add food colouring until the desired shade is reached.

If necessary, add a little more flour to bring the mix together if the liquid from the dye causes it to split a little.

Cut a sheet of baking parchment to the size of the base of your swiss roll tin.

Version 1:

Lay the parchment onto a flat worktop and criss-cross it with Sellotape – you can make whatever pattern your heart desires but remember, the final design will be where there is no Sellotape.

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Use an offset spatula to spread a thin layer of the orange cake mix onto the exposed areas of parchment.

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Remove the Sellotape to reveal your pattern.

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Version 2:

Pipe the orange mixture into whatever pattern you desire across the baking parchment. Remember that any pattern will be reversed on the final cake!

 

Place the sheet in the freezer for twenty minutes.

 

To make the cake:

If you are doing the orange stripes/pattern, start this about ten minutes after the decorative pattern goes into the freezer.

If you are not doing a decorative outside for the cake, cut a sheet of baking parchment the same size as your swiss roll tin and lay it in the base.

Preheat the oven to gas mark 6 (200°C).

Tip the eggs and sugar into the bowl of a stand mixer with the balloon whisk attachment.

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Beat until light and fluffy – it will get really, really light and fluffy and voluminous.

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Turn the mixer off and zest half an orange straight into the bowl. When you zest an orange, lots of oils are sprayed into the air and if you do this directly into the bowl, the oils and flavours aren’t lost.

Beat this for another 30 seconds to make sure the orange is distributed evenly. The mixture will probably gain an orange tint when you do this.

Remove the bowl from the stand mixer and sift the flour directly into the bowl.

Fold the flour through until it all combined.

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Add the water and fold this through too.

If you are using the frozen decorations, remove the baking parchment from the freezer and place it into the base of your swiss roll tin ensuring that it is flat.

Tip the batter into the lined swiss roll tin and spread it out with an offset spatula. Be gentle and bake sure not to scrape the bottom of the tin as this will disrupt any pattern you may have created there.

Bake for 10-12 minutes until the cake is lightly golden on top and slightly springy.

Remove the cake from the oven.

Loosen the edges from the side of the pan and sift a thin layer of icing sugar over the top of the cake.

Lay out a piece of parchment paper on a flat surface and flip the cake over onto it.

Remove the parchment from the base of the cake to reveal your pattern.

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Take a tea towel and soak it in cold water. Wring out as much as you can and then lay this over the cake to stop it drying out as it cools. This will take about half an hour. If the towel seems like it is drying out, you can remoisten it.

 

While the cake is cooling, make the syrup.

Place the sugar and water into a pan and heat whilst stirring until the sugar is all dissolved.

Leave to cool and just before using, add the triple sec.

 

To make the filling, beat the zest from one and a half oranges into the mascarpone for at least thirty seconds – I do this with an electric hand whisk.

Beat in the sugar.

Pour in the cream and slowly mix together. At first this will slacken the mixture but as you beat it, the cream will begin to whip up and thicken again.

Stop when you have a filling that is spreadable but will hold its shape.

 

To assemble:

Flip the cake onto another piece of parchment so the pattern is on the base. Make sure that the nice end of the patter is away from you as the edge furthest away will become the outside.

Spread the top of the cake with the orange syrup mixture.

Spread the filling over the top of the cake in an even layer making sure to get all the way to the edges.

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Using the parchment paper, roll up the swiss roll from one of the short sides. You may have to get your hands in there at the start but once it starts to roll, the paper will do the rest of the work.

Tightly wrap the roll up (I use the parchment I rolled it with) and leave it in the fridge, seam side down, for fifteen minutes to set it fully in position.

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Remove the cake from the fridge, trim the ends and serve!

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This cake works wonderfully as a dessert but a slice of it is also always welcome with a cup of tea as a snack. If you fancy trying the tiramisu swiss roll I mentioned earlier, I have a great recipe for one or if you aren’t a coffee fan, why not have a go at the chocolate swiss roll wrapped in ganache to make a yule log?

Have a good one and I will be back next week with a great pulsey dish.

H

Jaffa cake… Cake

For those of you who have been following me for some time, you may remember a blog post from a little over a year ago in which I discussed the controversies surrounding the pronunciation of the word scone – and the additional arguments about the order in which the cream and jam should be applied. The thing about the scone debate is that, even though it still rages to this day, it has never made it into the court (as far as I am aware- please correct me if I am wrong). The same cannot be said for the Jaffa cake.

Jaffa cakes are a British snack created in 1927 by McVitie’s (originally McVitie and Price). They consist of a small cake layer and a thin circle of orange jam, topped with a layer of chocolate. Many supermarkets in the UK sell own brand Jaffa cakes as McVitie’s never trademarked the name and so, whilst the originals may still be the best-selling cake in England, you can find other varieties all over the place. I recently tried some similar style snacks from Poland some of which had raspberry jam and others blueberry.

The controversy surrounding Jaffa cakes arose because, in the UK, chocolate covered biscuits (for example: chocolate digestives and chocolate hobnobs) are taxed whilst chocolate covered cakes are not. The issue with Jaffa cakes was that they seemed to be created to avoid tax because they are eaten in the same manner and circumstance that you would eat a biscuit but are culinarily defined as a cake. It should be noted that McVitie’s have always classed them as a cake whereas HMRC wanted to class them as a biscuit to increase revenue from taxes which lead to the infamous court case.

The argument reached a climax in 1991 when it entered the court. There were many things taken into consideration before the final decision was given: Jaffa cakes are closer in size to a biscuit than a cake; they are advertised and packaged in the same manner as biscuits; they are displayed in the biscuit aisle of supermarkets and not with the other cakes; the batter for the “cake” contains egg, sugar and flour – it is a genoise sponge – and is closer to cake batter than biscuit dough; when they go stale, Jaffa cakes harden like stale cake and do not soften like a stale biscuit; the texture of a Jaffa cake is soft like a cake whereas biscuits are hard and can be snapped; and of course the product is literally called “Jaffa cakes” not “Jaffa biscuits”. The judge noted this final point and all but dismissed it saying that it was only a minor consideration. I still can’t make up my mind on which side of the debate I think the Jaffa cake falls but I definitely do eat them like a biscuit – then again I would never dunk one in my tea!

The cake in the recipe below is a Jaffa cake inspired cake. It is not meant to be recreating one but it should be reminiscent of a Jaffa cake. To that end, the top is designed to have the same shape as a Jaffa cake with the cake, jam and chocolate layers but it has been scaled up a bit. I would also recommend spreading the marmalade layer at the top of each piece over the rest of the slice unless you particularly enjoy eating a mouthful of marmalade (I don’t judge… peanut butter and Nutella are very eatable with a spoon…). The chocolate ganache replaces the actual chocolate on a real Jaffa cake because if you scaled up and had a proper chocolate layer, the cake would be uncuttable. It would be a messy nightmare waiting to happen.

I chose to set the jam with pectin for this as I find that vege-gel has a bizarre flavour and both real and vegetarian jelly are kind of wet meaning buttercream won’t stick. Frozen pectin set marmalade, on the other hand, adheres to the buttercream really well and gives a fantastic shape to the final cake.

I hope you like the recipe.

 

 

Jaffa Cake Cake

Cook time: 35 minutes

Total work time: 2 ½ hours

Setting time: as long as possible (overnight if you can)

 

Jelly:

1 jar of thick marmalade

Or

1 jar runny marmalade and 1 sachet pectin

 

For the cake:

335g (12oz). butter

335g (12oz.) sugar

6 eggs

335g (12oz.) self-raising flour OR plain flour with 1tbsp baking powder

Zest of two oranges

 

Buttercream:

Just to fill between the layers:

200g (7oz.) room temperature unsalted butter

300g (10 ½ oz.) icing sugar

25g (1oz.) cocoa

1 tbsp milk

 

Total coverage:

450g (16oz.) room temperature unsalted butter

700g (25oz.) icing sugar

50g (2oz.) cocoa

2 tbsp milk

 

Syrup (optional)

Juice of 2 oranges

75g sugar

50ml triple sec or other orange liqueur

 

Ganache:

Just the top:

100g dark chocolate

100ml double cream

 

Full coverage:

400g dark chocolate

500ml double cream

 

 

For the jam layer:

If using thick marmalade:

Line a six-inch cake tin with cling film and spoon the marmalade in.

Place in the freezer.

 

If using runny marmalade:

Line a six-inch cake tin with clingfilm.

In a pan, heat the marmalade until it has mostly melted but is not yet boiling.

In a separate pan, whisk the pectin into 60ml (1/4 cup) cold water. You may need to use a blender to get rid of all the lumps.

Heat the pectin water until it begins to slacken up.

Pour the pectin water into the marmalade and whisk it all together.

Heat the marmalade until It is boiling and allow to boil for one minute.

Turn the heat off and pour the marmalade into the tin.

Allow to set for an hour at room temperature before moving to the freezer.

 

For the cake:

Preheat the oven to gas mark 3 (170°C).

Grease three eight-inch cake tins and line the bases with baking parchment.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.

Add the orange zest and beat again.

Add the eggs one at a time, beating after each addition until the egg is fully incorporated. If the mixture looks like it is about to split, add a tablespoon of flour to bring it back together. If your eggs and butter are at room temperature, the mixture should not split at all.

Once all of the eggs have been added, beat in the flour in three additions.

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Split the batter evenly between the tins, level it and bake the cakes for about 35 minutes or until they are golden brown on top and a skewer inserted into the centre comes out clean.

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Allow to cool in the tins for five minutes before transferring the cakes to wire cooling racks to cool completely.

 

Optional: To make the syrup

Pour the sugar and juice into a pan.

Bring to the boil and allow to simmer for one minute.

Remove from the heat, stir through the triple sec and allow to cool.

 

To make the buttercream:

Beat the butter in a stand mixer with the whisk attachment until it is light and fluffy.

Add half of the sugar and beat until fully combined.

Add the rest of the sugar and the cocoa and beat again.

If the icing is very thick, add the milk and beat again to combine. This should result in a fluffy, soft icing which can be easily spread.

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To assemble the cake:

Level the cake layers and lay the first on an eight-inch cake board.

Use a pastry brush to brush syrup all over the top of the cake.

Spread a layer of buttercream on the cake.

Add another layer of cake and repeat until all the layers have been stacked and covered in buttercream.

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If you are covering the entire cake, remove some of the buttercream for later and use the rest to create a layer of icing down the sides of the cake. And over the top.

You do not need to crumb coat as the entire cake will be covered in ganache so this layer will not be seen.

 

Remove the marmalade from the freezer, place it in the centre of the cake and cover in the remaining buttercream smoothing over the edges so the top is reminiscent of a jaffa cake.

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Place the cake in the fridge for at least an hour to firm up the buttercream.

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For the ganache:

Chop the chocolate and place it into a large bowl.

Heat the cream until almost boiling (but don’t let it boil) and pour it over the chocolate.

Allow to stand for two minutes and stir together.

 

If you are only ganaching the top, gently pour the ganache over the centre and work outwards being careful not to let it flow over the edges of the cake. You can use an inverted cooling rack to get the lines across the top which a real Jaffa cake has in the chocolate.

If you are ganaching the entire cake, place the cake (on its board) on a cup or jar to raise it off the surface so the ganache can drip down the cake and off the sides. I like to do this over a baking tray so the excess ganache can be collected and used at a later date.

Pour the ganache in the centre of the cake and spiral outwards making sure to pour it so the ganache flows down the side of the cake and coats it evenly.

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Allow the ganache to set for half an hour and then transfer the cake to a serving board. You can decorate the cake as you wish now. I like to do something to cover up the ragged edge around the base – this can be piping excess buttercream in a border or covering the base of the cake in mini decorations.

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I would suggest when you serve this that people spread the marmalade in their slice over the whole cake and don’t just eat it as a separate layer but that’s just how I would eat this cake – you may know people who are happy to eat marmalade by itself.

 

I hope you enjoyed the recipe. If you a fan of the fruit and chocolate combination, you should definitely check out my Chocolate and Raspberry Layer Cake or maybe my White Chocolate and Raspberry Tart.

Have a good one and I will be back next week with a recipe for a delicious soup.

H

Tiramisu Swiss Roll

As I have said several times in the past, there is a bizarre mystique that surrounds many baked goods causing people to believe that they are too difficult to make at home. The swiss roll is one item which has been given this reputation by nefarious rumours but is far simpler than you may imagine. They are surprisingly sturdy and once rolled, can be wrapped up in clingfilm or parchment paper and moved easily from one place to another without having to worry about them losing their shape.

The Great British Bake Off has helped bring swiss rolls back into fashion like so many other baked goods. The classic questions which arise when making a swiss roll are: how to prevent it from cracking? How to get a tight roll? I will address these one at a time but the answers are intrinsically linked as what both boil down to is how the cake batter is mixed.

When it comes to preventing a swiss roll from cracking, each backer has their own method which they swear by. I have tried a couple of different methods and will give you my opinion on them, but please remember that everyone has their own way and I can only judge the techniques from the results that I have had. There first of three main methods that I have encountered regarding the prevention of cracking is the pre-roll. This involves rolling up the cake while it is still hot and very soft. You let the cake cool in the rolled position before unrolling it, applying the filling and then rerolling the cake. This is meant to cause the cake to ‘remember’ the rolled-up shape so when the filling has been added, it is easier to roll up again. I do not like this method and, truthfully, I have had the most disasters while using it. Why would you handle a fragile cake more than you need to? You are rolling/unrolling this cake three times more than if you wait for it to cool before filling and rolling. The second method involves cooling the cake flat, still in its tin, under a damp tea towel. The tea towel prevents too much of the steam from escaping but also stops it condensing and being reabsorbed into the cake leading to a soggy mess, as would happen if the cake were covered with a hard object. This method seems to work, but you may have to remoisten the tea towel if it dries out from the heat as you want to keep the cake in a humid environment.  The final method involves adding a little water to the recipe or simple syrup to the finished cake. The additional moisture in the cake gives it more flexibility allowing for a tighter roll as the cake can bend more without breaking.

If you want to get a tight roll, the easiest way to learn is by practice. Trying to avoid too much filling at the end of the cake where you start rolling is imperative, as if there is too much cream it will prevent the cake from folding over into a super tight swirl and you will end up with a cake more reminiscent of an arctic roll. The other thing to do is to make sure that you don’t underfold the mixture when you are adding the flour, if there is too much air left the cake will overinflate in the oven and will be too thick to roll properly – of course you must be careful not to overmix the batter and knock all the air out but, like I said before, practice is key.

Once you have mastered the swiss roll, you will see that it is a great last-minute cake as you can make the entire thing from start to finish in under an hour (assuming you aren’t trying anything ultra creative). The one given in the recipe is slightly more technically challenging because of the addition of the chocolate stripes but if you don’t feel like attempting them, you could always chop up some chocolate and sprinkle it over the filling before rolling to keep the chocolate flavour but avoid the faff of a second batter.

 

 

 

Tiramisu Swiss Roll

Time: around 2 hours

 

For the chocolate stripes:

50g butter

50g icing sugar

30g flour

20g cocoa

2 egg whites

 

For the coffee cake:

3 eggs

125g caster sugar

120g plain flour

2 tbsp instant coffee powder

1 tbsp tepid water

Pinch of salt

 

For the syrup:

100ml water

100g granulated sugar

½ tsp instant coffee

2 tbsp kahlua/tia maria/rum (optional)

 

For the Filling:

250g mascarpone

100ml double cream

50g icing sugar

1 tsp vanilla extract

 

 

 

Make the stripes:

Cream the butter and icing sugar in a bowl.

Mix in the egg whites until completely incorporated.

Mix through the flour and cocoa.

The mixture should be a spreadable paste. If it is very thick, add water ½ tsp at a time until the paste is a little thinner.

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Cut a piece of baking parchment the same size as the base of your swiss roll tin.

To decorate the outside of the cake you have a few options: you can pipe swirls etc across the sheet of parchment, you can cover the whole thing and use an icing scraper to scrape away sections to give perfect stripes or you can use Sellotape to cover areas of the paper to give you completely straight edges on your stripes when you have spread the chocolate mix over the gaps and then removed it.

Once you have decorated the paper, place it on a flat tray in the freezer for fifteen minutes to half an hour.

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While the design is hardening up in the freezer, butter the edge of your swiss roll tin, this will help you remove the cake later as they can stick rather spectacularly.

Preheat the oven to gas mark 6 (200°C).

Sift the flour and coffee powder into a bowl and set aside.

Place the sugar and eggs into the bowl of an electric mixer with the whisk attachment fitted.

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Whisk until the mixture has turned light, foamy and thick – around seven minutes. It will not reach the same stability as pure egg whites, the mixture will still flow but will be absolutely full of air.

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Remove the bowl from the mixer and fold in half of the flour mixture along with salt.

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When the first batch is mostly incorporated, add the remaining flour and fold it in.

Pour the water around the edge of the mixture in the bowl – if you pour it into the middle, it can deflate the mixture.

Fold the water through. This additional liquid will help give an even textured cake and prevent it from cracking when you roll the cake up.

Remove the parchment paper from the freezer and place it into the bottom of the swiss roll tin.

Pour the batter on top and gently spread it out. Be careful not to be too aggressive when spreading as you don’t want to disrupt the pattern on the base of the tin.

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Bake for 10-12 minutes until the cake is just golden on top and a skewer inserted into the centre comes out clean.

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While the cake is baking, make the syrup.

Combine the water and sugar in a pan.

Bring to the boil and stir to dissolve the sugar.

Add the coffee and stir again.

Pour the syrup into jug and set aside to cool.

After it has cooled for ten minutes or so, add the alcohol of your choice.

The syrup should be no more than slightly warm to the touch when you use it.

 

Remove the cake from the oven.

Lay out a sheet of baking parchment, which is bigger than the cake, on a flat surface.

Dust the top of the cake with icing sugar, loosen the edges from the side of the tin.

Flip the cake out onto the baking parchment so the base with the design is now on top.

Gently peel off the parchment which is on the designed side of the cake.

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Cover the cake with a damp (but not wet) tea towel and leave to cool.

 

To prepare the filling, beat the mascarpone, vanilla and icing sugar until the mascarpone has softened.

Add the cream and mix again. The mixture will go very runny and then as the cream is beaten, it will thicken up again. Stop when the filling reaches a thick but spreadable consistency as you don’t want it to rip the cake apart when you add it.

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To assemble the cake:

Gently flip the cake onto a new piece of baking parchment so the patterned side is down.

Lightly brush the top of the cake with syrup. This will help prevent cracking.

Spread the filling across the top of the cake leaving a centimetre strip filling free along both short ends of the cake.

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Starting at one of the short sides, use the parchment to help fold the end of the cake up and over before rolling the cake up down its length. Make sure the seam is underneath the cake as the weight on top will prevent the cake unrolling.

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Trim the edges to neaten them up and transfer the cake onto a serving platter.

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I hope you enjoyed the recipe. If you are a fan of swiss roll style cakes, why not try your hand at a chocolate log (they aren’t just for yule) or if you would like a slightly simpler tiramisu, check out my recipe here.

Have a good one and I will see you next week with a spicy beef dish which is great for dinner and as a cold lunch the next day too.

H

Almond Cake Petit Gateaux

Petits fours are some of my favourite things to bake. Meringues, macarons and petits gateaux; there is just something about miniature baked items that is ultra satisfying. They are often layered or glazed and look so appetising that it’s lucky that they are traditionally served at the end of a meal when you are full, as if I wasn’t stuffed I could eat a whole plate of them myself.

The recipe for these cakes does not include any sort of raising agent. Instead, the butter, sugar and marzipan are vigorously beaten which incorporates tiny air bubbles into the mixture. The expansion of this air in the heat of the oven is what gives the cakes their rise. This is very similar to how pound cakes were made when the butter was beaten until it was soft and had increased massively in volume because air had been mixed into it. The natural rise means that, whilst light in texture, the cakes remain very moist and dense helping them cut cleanly and hold together when decorated.

What makes this recipe different from a standard sponge cake is the addition of marzipan. Marzipan is made of almonds, sugar and often egg whites. This is why the recipe doesn’t have the classic ratio of ingredients for a sponge cake but rather the flour, sugar and butter have been cut as they have been replaced by the ingredients in the marzipan. Ground almonds are a classic way of giving a cake a moist crumb so by adding not only those but also the egg white in the marzipan you can guarantee that the final product will have an amazing texture. The marzipan also helps weigh down the cake, fighting against the expanding air in the oven so the cake doesn’t rise too much.

The miniature cakes made from this recipe are the perfect end to a meal. They are not too heavy to eat and everyone gets their own individual cake. They would also sit beautifully on the final layer of an afternoon tea as, owing to their size, they can be eaten along with lots of other little things.

Let me know what you think of the recipe as it is a massive hit in my house.

 

Almond Cake Petit Gateaux

Time: 3 hours

 

300g marzipan

90g cake flour

150g butter

135g sugar

4 eggs

Pinch of salt

 

Filling:

Raspberry/apricot/ginger jam

100g butter

150g icing sugar

¼ tsp almond extract

1 tbsp milk

 

Optional

100g dark chocolate

100ml double cream

1 tbsp glucose syrup

 

Preheat an oven to gas mark 5 (190°C).

Line the base of a swiss roll pan with butter and baking paper.

Break the marzipan into the bowl of a stand mixer.

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Add the butter and sugar and beat until light and fluffy. Do not worry if it feels a little grainy, this is from the marzipan and will melt out in the oven.

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Mix in the salt.

Add the eggs one at a time and mix until fully incorporated after each addition.

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With the mixer running on slow, mix in the flour.

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Spread the mixture evenly across the base of the tin ensuring that it does not dome in the centre.

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Bake for 15 minutes or until it is golden and slightly risen. A skewer or toothpick inserted into the centre of the cake should come out clean.

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Leave to cool in the tin.

 

In a bowl, beat the butter for the icing until it is light and fluffy. It will go very pale and soft.

Sift in the icing sugar in three batches beating after each addition.

Add the almond extract and the milk and beat again until the buttercream is super soft.

 

Using a small, round biscuit cutter, cut as many circles of cake out of the sheet as possible.

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If you do not wish to include a chocolate ganache:

Spread half of the cakes with buttercream and jam before topping them with another circle to make a mini sandwich cake.

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Dust with icing sugar.

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If you wish to coat with ganache:

Spread either jam or buttercream on half of the cakes and sandwich them in pairs.

Use a mini spatula to spread a thin layer of buttercream around the outside and over the top of the cakes.

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Place them in the freezer for 20 minutes.

While the cakes are setting, roughly chop the chocolate and place it in a bowl.

Heat the cream and glucose in a saucepan until the cream is just about to boil.

Pour the hot cream over the chocolate and leave for two minutes before mixing it together into a smooth ganache.

Leave this to cool down.

 

Before you coat the cakes, make sure that the ganache is not warm to the touch otherwise it will melt the buttercream and slide off the cakes.

Remove the cakes from the freezer and place them onto a wire rack. Place this rack over a tray with raised edges as this will catch the ganache that drips off.

Pour the ganache over the cakes endure that it has flowed down all the edges.

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Place the cakes in the fridge to set for at least half an hour.

You can leave the cakes like this or use any excess buttercream to decorate them.

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I hope you enjoyed the recipe. If you are a fan of petits fours, check out my macaron recipe. I also have one for meringues, both French and swiss style (you may as well try them both – that would be the scientific way to decide which is better).

Have a good one and I will be back next week with a delicious pasta dish.

H