Mushroom Risotto

From curry, to sushi, to risotto, rice is used around the world. It is one of the most versatile carbohydrates and this has led to its use in a myriad of dishes. The various varieties of rice display drastically different characteristics when cooked so there is a type of rice for almost any of your culinary desires!

Risottos are usually made with a medium grain rice where the grains are only just over double as long as they are wide. When cooked properly on a hob or steamed, medium grain rice comes out very soft and fluffy and the cooked grains stick together so can be moulded. If the rice is not washed beforehand, the starch in it comes out during cooking and makes the water cloudy (or in the case of risotto, makes the final meal ultra creamy). I find that Arborio is the easiest variety of risotto rice to get hold of however, any medium or medium/short grain rice will normally work for making a risotto. Medium grain rice can also be used when making sushi as the grains clump making the sushi stick together.

Short grain rice is normally used in rice pudding and paella. The grains are so short that they are almost as long as they are wide (whereas long grain rice is almost five times as long as it is wide). The starchiness of short grain rice is what gives dishes their creaminess. Long grain rice is far less starchy than its shorter grained counterparts and the grains do not clump when cooking. As a result, it can be boiled easily and then just drained and served.

Rice is becoming more and more popular as large numbers of people are trying to avoid gluten. This has led to the more unusual types of rice becoming increasingly available. These include wild rices and Chinese black rice. Most ‘wild’ rice is actually cultivated but it is still possible to find speciality shops that will sell genuine wild rice. Brown rice is very popular at the moment as it undergoes less processing than white rice. It has a nuttier flavour and a slightly different texture however there are concerns about it as the rice bran (which gives the rice its colour) contains arsenic leading to some countries having regulations controlling the types of brown rice sold!

Risotto is a rather labour-intensive dish. It requires constant stirring (though I have found that it can be left for 30 seconds or so) to prevent it catching on the bottom of the pan and parts being overcooked while others are raw. It has a wonderful creamy texture which can be achieved without using any dairy at all so is perfect for those with lactose intolerance.

It is however delicious and is bound to wow anyone you cook it for – even yourself. The versatility of risotto is astounding. You can flavour it with almost anything. I usually use mushrooms and sometimes chicken though I have also made it with smoked salmon which surprisingly, works incredibly well!

 

Mushroom Risotto

Serves 3 Prep time 15 minutes  Cooking time – 30 minutes

Cost per portion: around £1.10

 

Ingredients

500g Mushrooms

200g Risotto rice

500ml stock (ideally mushroom but vegetable or chicken both work)

1 medium onion/half a large onion

50g grated fresh parmesan (or cheddar if you prefer the taste)

3 tbsp oil

 

Optional

Parsley

2 tbsp double cream

Truffle oil

 

Chop the mushrooms to your desired size – I tend to quarter them unless they are particularly big or small.

Add them to a large pan with half of the oil and a third of a cup of water (80ml) which will help stop them burning. Place over a medium heat for around 15 minutes.

23768955_1772473559451008_1596028843_o

Chop up the garlic and add the mushrooms after about 5 minutes.

23798159_1772473522784345_1641292213_o
The mushrooms have shrunk and are releasing all the liquid held inside of them

While the mushrooms are cooking finely dice the onion and add it to another pan with the remaining oil.

Cook the onions until they are translucent – at this point they will start to get a bit sticky and come together while you stir them.

23798526_1772473586117672_1693851541_o

Drain the liquid off the mushrooms and keep it! I tend to get about a cup out of 500g mushrooms. Place the mushrooms off to one side

Add the rice to the pan with the onion and stir through.

Add the mushroom liquid and cook on a medium heat until it has all been absorbed by the rice. Make sure you keep stirring.

23768904_1772473549451009_886972968_o
The grains are still very small and uncooked. All the liquid that has been added so far will be absorbed!

Add half the stock and keep cooking the risotto.

23770038_1772473546117676_858081885_o
Once the risotto is thick enough to hold its shape and there is no running liquid, add the next potion of stock

Once that has been absorbed slowly add the rest of the stock stirring after each addition.

If the rice still isn’t soft, just keep adding more water a bit a time and waiting for it to be absorbed until the rice is cooked.

Add the grated cheese and stir through.

For a super creamy risotto, you can add a small amount of double cream and stir it through at this point.

Add the mushrooms and return to the heat continuing to stir until the mushrooms are fully heated again.

23798650_1772473539451010_351639102_o
Garnish with cream, parsley, some of the mushrooms and sometimes even a little olive oil

Let me know if you try this at home, I love seeing things you guys cook. Give me a tag on Instagram @thatcookingthing. If you fancy treating yourself, why not try having a three course meal of risotto, beef lasagne and millionaire’s shortbread for dessert!

Have a good one and I’ll see you next week with a recipe for my orange and chocolate bread and butter pudding. It’s super creamy and perfect for a long winter night in!

H

Millionaire’s Shortbread

Success in the kitchen. One of the things that you learn very quickly when you have a blog or Instagram is the importance of aesthetics. There are many things I bake which are never mentioned outside my house as they look terrible, didn’t look right or even just tasted plain disgusting. You don’t get anywhere without a decent amount of trial and error.

Of course, over time you learn different food combinations and what works or what doesn’t, but this often comes from making a dish that you regret ever thinking of the moment the first bite touches your lips. While this becomes less common, I do still occasionally make food, get halfway through it and decide it just isn’t palatable. Things like this are never mentioned again and kept secret for fear of people realising that like them, you are just another mere mortal in the kitchen. One thing that they do find out about is when food goes wrong. I have been reduced to tears over something I have made several times.

Once was because I managed to get boiling sugar on my hand which is not a pleasant experience and should be avoided at all costs. Another was because a cake I made stuck in its tin. The cake had multiple layers which needed to set which would have been fine if they hadn’t then stuck to the tin and flowed into the lip at the base rendering the cake almost impossible to remove. In the end, two of my friends managed to help me get the cake out using four knives and fish slice. I learnt a valuable lesson that day. Anything can be covered by a good layer of icing. The battle armour on the cake made it almost impossible to know of the horror that was the outside of the cake where all the layers has mixed into a mess – the cake still tasted fine in the end.

23584326_1765443073487390_1599956348_o
A decent layer of decorations covers a multitude of sins on this chestnut and chocolate cake

The first time I made millionaire’s shortbread, I messed up. I had no idea what I was doing and tried to boil a tin of condensed milk poured into a pan. Unsurprisingly, it did not set. It was a long time before I tried again and in that interim, I learnt how to make caramel properly which very much helped. My other main kitchen disaster was my first attempt at Macarons. They flowed everywhere inside the tin in the oven and set rock solid through the baking parchment onto the metal below. To this day, I have no idea what happened to them or where I went wrong but it took two days of soaking to remove them and make the tray usable again. Things go wrong and you learn. Many recipes you find have been tried and tweaked and tried and tweaked until the person making it is fully happy with the result. Even then, you will still plan as you get to know how the food cooks and will make minor changes to suite the oven or the temperature outside or even a new tin!

Success in the kitchen comes with time but following written recipes always helps to reduce how long it takes to understand what is going on. I hope that this recipe will stop anyone having the issues I had with making millionaire’s shortbread and will serve you well!

 

 

Millionaire’s Shortbread

This recipe makes about 15-20 shortbreads if you cut them relatively large or over 30 if you cut them small.

Prep time: 45 minutes – Cook time: 15 minutes

 

Shortbread:

250g plain flour

175g butter

75g caster sugar

 

Caramel (this gives a very thick layer of caramel. You can half this for a thinner layer):

300g brown sugar

300g butter

2 tins condensed milk

 

300g chocolate (I used 200g dark and 100g milk)

Optional – White chocolate to decorate

 

Preheat the oven to gas mark 4 (1800C)

Line an 11-inch x 11-inch tin with baking parchment – or a tin/tins of equivalent size. If you have a one-piece tin, make sure to line the base and the sides. If your tin has removable sides you only need to line the base.

Rub the butter into the flour – once it looks like breadcrumbs, keep rubbing it in and the mix will start to come together.

23600361_1765442200154144_1415202812_o
The mix has started to come together but you have to keep going!

Once the butter and flour mix start coming together, add the sugar and stir through with a fork to make sure it is evenly distributed.

Pour the mixture into the tin and spread it out evenly. Compact it down and bake for 15-17 minutes turning the shortbread halfway through the cooking

23558201_1765442156820815_1168170385_o

23558060_1765442130154151_1402974420_o
Try to compact it down with a square object to avoid the ridge in this photo. The ridge can catch and burn in the oven which is not what you want

Remove from the oven and let cool in the tin.

 

 

To make the caramel, melt the sugar and butter in a large heavy based pan.

Once the sugar has dissolved or the mixture has started to bubble, add the condensed milk.

23558220_1765442196820811_1531498696_o

Stir together over a high heat and bring the mixture to the boil stirring constantly.

Cook for a couple of minutes until the caramel has started to thicken.

23584954_1765442180154146_1666188301_o
You can see the caramel sticking to the sides of the pan and when you let a small amount drop back into the mix, it sits on top before sinking back in

Remove from the heat and pour onto the shortbread.

Leave to set in the fridge for an hour

 

Melt the chocolate and pour over the shortbread.

Lightly tap the tin on a table to smooth out the chocolate.

If you want to decorate this, use a fork to scatter lines of white chocolate on top of the dark and then use the tip of a knife or a skewer and swirl it through the chocolate to get a professional finish.

23627152_1765442203487477_564305228_o

Leave in the fridge to semi set (so the chocolate isn’t hard but also will hold its shape when cut)

Remove the shortbread from the tin. Mine has removable sides so I didn’t line them along with the base. If you do this, use a hot knife to release the caramel and chocolate from the sides of the tin.

Cut the shortbread into pieces and place into the fridge to fully set – if the chocolate is a bit hard and the caramel is oozing out when you cut it, fill a tin with boiling water and heat the knife in it before each cut. Make sure to not push down too hard and just let the knife melt through the chocolate!

23558086_1765442166820814_1111589698_o

23584046_1765442133487484_2139600950_o
Arrange the shortbread on a plate before serving to hide the stress of making them

 

I hope you enjoy making it. Let me know how it turns out for you and give me a tag on Instagram @thatcookingthing if you have a go yourself! If you liked this, why not check out my last baking recipe which also has a decent chocolate layer – my boozy tiramisu or if you are in the mood for something a little more savoury, my beef lasagne is perfect to keep you warm as winter approaches.

Have a good one and I’ll see you next week with a recipe for some delicious risotto – including how to tweak it for different dietary requirements. It truly is versatile!

H

Beef Lasagne

Batch cooking is a wonderful thing. It’s how I survive at university. The more food I can make in one go, the less effort I have to expend cooking over the next week which is ideal as the term starts to get harder. Like the majority of the recipes in my Cooking to Basics section, this lasagne a number of meals (depending on how hungry you are)! It’s very simple to make and even better, if you happen to have some bolognaise sauce in the freeze, you don’t even need to go to the effort of making the filling.

This is not a traditional lasagne. For a start, there is no béchamel sauce. This isn’t out of convenience, I just don’t particularly like it as I find that the lasagne ends up rather sloppy with a béchamel sauce and I don’t really like super sloppy foods. Instead, I have replaced it with a thin layer of seasoned tomato puree which does the trick very well and also reduces the time it takes to make the dish. Of course, should you really like béchamel sauce, you can just substitute this in instead of the half tube of tomato paste in the recipe. The lack of the béchamel sauce also makes it very easy to turn this recipe dairy free as you can simply substitute the mozzarella with a dairy free cheese (or even just leave it naked with the tomato on top)

If you are vegetarian, it is very simple to just substitute the beef for some form of soya mince or you can bulk out the sauce with mushrooms and other veg of your choice to make a wonderful veggie lasagne. I will often put a layer of spinach in mine as if I am using pre-made bolognaise sauce for the filling, it reduces the amount I need to defrost!

 

Beef Lasagne

Prep time: 30 minutes, Cook time: 45 minutes (excluding the filling)

Serves: 4-6                                                           Cost per portion: around 80p-£1

Ingredients:

250ml tomato passata

2 cloves of garlic

One large onion (or two small onions)

One carrot

One box beef mince

One box lasagne sheets

Half a tube of tomato paste

Mozzarella

 

Optional:

A glug of sherry or red wine

Basil

1 tbsp tomato ketchup

1 tsp Worcestershire sauce

Chilli

Salt

Pepper

 

Follow the instructions of my bolognaise recipe to make the filling of the lasagne.

20861080_1675327695832262_2091887734_o

Lightly oil a deep dish.

Place a layer of the lasagne sheets over the bottom and add a thin layer of the filling.

Repeat this, alternating layers of the filling and pasta sheets until there is about 1 cm from the top of the dish (make sure the top layer is the pasta).

23376931_1758587340839630_426813349_o

Dilute the tomato paste down with water until it is still thick but you can spread it over the top of the lasagne (at this point, you can add pepper, chilli, garlic, or whatever spices you would like on your lasagne).

23423587_1758588997506131_880229380_o.jpg

Grate the mozzarella and sprinkle and even layer over the top of the dish.

Bake at gas mark 5 (1900C) for about 45 minutes to make sure the pasta sheets are cooked!

23314482_1758587400839624_1031743797_o

The lasagne freezes really well which is ideal if you just want a quick meal slightly later in the week. Just wrap up individual portions and pop them into the freezer!

Let me know if you try this at home – give me a tag on Instagram (you can find me @thatcookingthing). If you fancy trying out some lovely warming, soup as the weather gets colder, check out my butternut squash soup or if you are looking of a quick and easy dessert, my tiramisu would be perfect for you!

Have a good one and I’ll see you next week with a recipe for millionaire’s shortbread!

H

Boozy Tiramisu

Let’s take a minute to talk about booze. Specifically, let’s talk about booze in food. From red wine in bolognaise to rum in a ganache to sherry in soups, alcohol gets used a lot in cookery. It helps to enhance the flavour of the dish and whilst the alcohol itself is often cooked off, the depth it adds to the taste remains and while I hate that I am about to use such a cliché phrase, it really does take the dish to another level.

This week, I was lucky enough to receive a commission for a tiramisu for a friend at university who did her year abroad in Italy. I did a little digging on the history of tiramisu and discovered a couple of interesting things including that alcohol is a relatively recent addition to the standard recipe (or at least as relative as it can be for a dish that was only invented in the 1960s)! Normally you would use Madeira, dark rum, brandy and some sort of coffee liqueur however people have also been known to add Malibu (coconut rum) and Disaronno (almond liqueur). The recipe that I use is an egg free recipe however people are also known to add egg yolks to the filling as it makes the dessert far richer. While I don’t do this myself, if you wish, you can beat egg yolks and sugar over a pan of simmering water until the mixture is thick and creamy – this also helps cook the egg so you don’t have to worry about food poisoning. This mixture would then be folded into the mascarpone mix before the tiramisu is assembled.

Owing to the shape of ladyfingers, tiramisu is often made in a square dish as they will tessellate to cover the entire surface whereas if you use a round dish, you will end up having to cut several of them to size to cover the base. The other benefit of this is that it makes serving the tiramisu easier, especially in restaurants as they can give everyone an identical portion with none left over. It is also common to serve tiramisu in martini glasses so everyone gets a portion to themselves. I tend to prefer making tiramisu in a large cake tin and lining the sides with ladyfingers as you get a stunning finish to the dessert and also everyone gets a little bit more coffee!

23131219_1751689624862735_1750953355_o
The layering on a square tiramisu looks amazing

The recipe can be amended for people who don’t like coffee too. A couple of months ago, I received a commission for a birthday party which included a fresh fruit tiramisu. In this case, I replaced the coffee and such with a mixture of fruity beverages including Chambord (raspberry liqueur) and a raspberry vodka. Instead of chocolate in the layers and on the top, I filled the middle with diced up fresh berries and the spent far longer than necessary arranging the berries on top to look beautiful including fanned strawberries!

23107148_1751695721528792_1255256693_o

 

Boozy Tiramisu

Prep time – 30 minutes, Chilling time – 4+ hours

Ingredients:

3 packets ladyfingers

350ml cold coffee

250ml coffee liqueur

100ml white rum

750g mascarpone

300ml double cream

1 tsp vanilla extract

100g icing sugar

400g dark chocolate

 

Chop up the chocolate into medium to small chunks and set aside

 

Place the mascarpone in a bowl and beat it until soft.

23023202_1751689524862745_554962936_o

Add 50g of sifted icing sugar and the vanilla and beat again.

Add the cream and slowly beat until a smooth thick mixture is formed. Be careful not to overwhip as the mix can become stiff and grainy.

23030787_1751689514862746_1381116351_o

 

Mix the coffee, rum and liqueur together

 

Place the ring from a nine or 10 inch springform tin onto your serving plate to use as a mould.

Take the ladyfingers and dunk each one into the coffee mixture for a few seconds and then place them vertically against the edge of the tin with the sugared side facing inwards. Repeat this with more of the fingers until you have gone around the entire ring. If you are using ones which have writing on them, try and make sure the writing goes the same way on each of he fingers for a more professional finish!

23112910_1751689561529408_1709030052_o

Line the bottom of the tin with a single layer or ladyfingers dunked in coffee – you don’t need to fill in all the gaps as they will continue to expand as the coffee soaks through them.

Spread a layer of the mascarpone mix onto the ladyfingers. I tend to find this is easiest using a piping bag to pipe on a layer and then spread it out.

23107601_1751689504862747_1811678965_o

Sprinkle on just under a third of the chocolate.

23023069_1751689528196078_1572806191_o

Add another layer of dunked ladyfingers, mascarpone and add just under half the remaining chocolate.

Add a final layer of each of the filling ingredients and make sure that the chocolate on the top covers the whole of the cream layer – if you don’t have enough, you can sprinkle some drinking chocolate on first to make sure any gaps don’t stand out!

23030509_1751689568196074_508490946_o

Chill in the fridge for at at least 4 hours so the filling can set.

Remove the tin and serve – you can always wrap a ribbon around the outside to jazz it up if you feel like it!

 

You can also make this in a large dish or individual martini glasses where you don’t need to line the outside. If you do this, the desserts only need to be chilled until they are cold as they don’t need to set or alternatively, you can serve them immediately!

23131397_1751689571529407_1164292394_o

This keeps for a few days in the fridge – just make sure it is covered!

23107262_1751689638196067_835345633_o

 

Let me know if you try this at home! Give me a tag on Instagram if you have a go as I love seeing what people have made! If you enjoyed baking this and are looking for a bit more of a challenge, why not try out my Battenberg cake or check out last week’s recipe for butternut squash soup to help get you through this winter – this morning was the first day where the grass outside was frozen.

Have a good one and I will see you next week with an amazing recipe for lasagne!

H

Butternut Squash Soup

This week took a turn for the cold. With the promise of warm air being bought from Ex-Hurricane Ophelia, we were looking forward to at least a bit less of a bite in the air however up in Durham, it’s just got colder and colder. One of the upsides of the cold is that it’s now soup season! When you are feeling cold after walking home from work or just a bit under the weather, soup is a wonderful pick me up that is really easy the make and incredibly warming.

I am a huge fan of butternut squash soup owing to its simplicity to make and also how delicious it is. You can get 6 portions from one recipe which is ideal as the soup freezes very well and can be whipped out, defrosted and reheated in the span of 15 minutes for a quick and easy dinner. It is also perfect for a starter when entertaining as soup is very easy to spruce up to give a posh finish. I tend to use a teaspoon of cream, a little chilli oil and some chilli flakes as I really like spicy food and the three garnishes give a professional look to the dish.

Another benefit of soup is that you can dip bread in it. Fresh bread – still warm from the oven – is the perfect item for dipping. It makes the whole meal special and just adds to the experience. I try to make soup at university as it is very cheap to make and takes very little effort which is good when I am tired at the end of a week. The recipes are very transferable and you can substitute in different vegetables of your choice to make the soup your own.

Butternut Squash Soup

Servings: 6 – Cost per serving: about 50p – Prep Time: 20 minutes – Cook time: 30 minutes

1 large or 2 small butternut squash

2 onions

1 litre vegetable stock – made to half strength

2 cloves garlic – minced

Salt and Pepper

Olive oil

22766457_1744555215576176_106281164_o
They only had small butternut squashes in the shop so I had to use two 😦

Preheat the oven to gas mark 6 (2000C).

Slice the butternut squash into 1-2 cm thick slices and arrange on a baking tray.

22790573_1744555228909508_966482479_o

Grind some pepper and and sprinkle some salt over the butternut squash, drizzle with olive oil and place into the oven for half an hour, turning halfway through.

22766478_1744555165576181_1872497782_o
After it’s cooked, the butternut squash will go slightly darker and translucent

About ten minutes before the squash comes out of the oven, roughly chop the onions and fry them in a large pan over a medium heat until they start to turn translucent – add the minced garlic.

Remove the squash from the oven and add to the onions.

Pour in the stock and simmer for 10 minutes to make sure all the vegetables are cooked

22766729_1744555192242845_1747397027_o

Let cool for a few minutes and then blend until smooth.

22790581_1744555185576179_322412339_o
I ended up blending the soup in batches as the blender wasn’t big enough for it all. Alternatively you can use a stick blender!

Add salt, pepper and more stock powder (dry) to taste

Enjoy hot with some bread and a sprinkle of chilli flakes

22766563_1744555222242842_1674412183_o

Let me know if you try this at home – you can find me on Instagram @thatcookingthing. If you enjoy simple recipes, why not try my macaroni cheese or if you are looking for something a bit sweeter, try your hand at making a Battenberg cake. It’s easier than you would expect!

Have a good one and I’ll see you next Monday with a recipe for an amazing tiramisu cake!

H

Battenberg Cake

The idea for this particular post actually came from one of my housemates. I was feeling rather uninspired and asked around what they thought I should make and one of them suggested this – I did make her a Battenberg birthday cake a few years ago. I am really glad she suggested this though as I forgot how nice fresh Battenberg could be!

12249820_1076332629065108_8332193336344491193_n
Battenberg decorated with golden Marzipan and Macarons

Battenberg cake has a light, almondy sponge and can be flavoured with several different things. While the standard Battenberg cake is a long, 4 segmented pink and white chessboard, it has spawned a myriad of other cakes. The first one I made was back in 2011 after the Great British Bake Off technical challenge was Mary Berry’s Coffee and Walnut Battenberg. As a lover of both coffee and walnut cake and baking, I had to try it out! The cake itself was really good but as I discovered, I am not the biggest fan of marzipan! Since then, I have seen countless variants on the Battenberg popping up, some with chocolate, some with mint or green tea. You can even make circular Battenbergs now though that does seem a little time consuming to me!

296075_272925616072484_1627828038_n
Coffee and Walnut Battenberg Cake from way back when in 2011

It is traditional to glue the sponge and the marzipan together with jam (either strawberry or apricot) however I don’t really like jam that much so I tend to use buttercream. The cake is reportedly accepted to have been created for the wedding of Louis Mountbatten to Princesses Victoria (granddaughter of Queen Victoria) however there do seem to be appearances of the Battenberg cake under other names. The cake is so distinct that the black and white squares on police cars and ambulances are called Battenberg Markings as they look so much like the cake.

The recipe below can be doubled to make two or three cakes (depending on the rise). Cook the white and pink sponges separately and then carve them up to create the long squares for the cake. The last time I made this, the sponges didn’t rise as much as I hoped so I ended up with three slightly smaller, square Battenbergs instead of two larger but squashed cakes.

 

 

For the cake

175g softened butter

175g caster sugar

½ tsp vanilla extract

¼ tsp almond extract

3 eggs

150g self-raising flour

50g ground almonds

2 tbsp milk

 

For the Icing

100g very soft butter

150g sifted icing sugar

½ tsp vanilla extract

500g marzipan

 

 

Preheat the oven to gas mark 4 (1800C)

Line an 8 inch square tin and use the parchment to create a divider down the middle

Cream the butter and the sugar together until light and fluffy.

22556219_1737930639571967_1745533174_o

Add the extracts and beat again.

Add the eggs one at a time with a small amount of flour to prevent it curdling.

22553715_1737930629571968_215935139_o

Add the last of the flour and the almonds and beat gently until it is all combined adding the milk to slacken the mixture down slightly

22563662_1737930646238633_1703736272_o

Take out half of the mixture and add a small amount of red/pink rood colouring until the batter reaches the desired shade.

22550945_1737930616238636_1622586950_o

 

Pour the two colours of batter into different sides of the tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Leave to cool on a wire rack.

 

Beat the butter for the icing and add the icing sugar and vanilla.

Beat until soft and smooth.

Trim the edges off the cakes to remove the caramelization.

22547157_1737930686238629_1438377943_o
This cake gived 6 pink slices, enough for 3 Battenbergs!

22553489_1737930619571969_1244098602_o

Cut each cake in half lengthwise and trim until each piece is square.

Using a thin layer of icing, stick the four lengths of cake together, put a thin layer of icing around the outside and place in the fridge for half an hour.

 

Roll out the marzipan to you desired thickness.

Place the cake (icing side down) onto the marzipan and add a thin layer of buttercream to the exposed side of cake.

22522340_1737930689571962_1129439201_o

Wrap the marzipan around and trim off the excess.

Trim the edges of the cake the reveal the classic Battenberg pattern.

22497085_1737930682905296_1476006690_o
Three Battenbergs from a double recipe!

Use the excess marzipan to decorate the cake.

 

Let me know if you try this cake at home or tag me on Instagram (@thatcookingthing). I love seeing what you guys create.

 

If you enjoyed this, why not try my Coffee and Walnut cake or for more of a challenge, my Chocolate and Orange cake? If you are also interested in savoury food, see here for last week’s post about macaroni cheese.

Have a good one and I’ll see you next Monday with a recipe for a wonderfully simple butternut squash soup, perfect for dinner on a winter day!

H

 

Chocolate and Orange Cake

Let’s talk about birthdays. I love birthdays – not just my own! I always find it incredibly stressful buying presents, especially at university. It’s really easy to get presents for your good friends as you know them but if you don’t know the person as well, what do you do? I have found that baking someone a personalised birthday cake just for them is a perfect replacement as it shows you are willing to put in a lot of effort for the person and you can tailor the cake to that persons tastes. The chocolate and orange cake in this recipe is a perfect example of this. I first made this cake during exam season last year during a large gap between exams when I was stress baking. I ended up giving most of it away as not only do I stress bake but my appetite goes down so I don’t want to eat what I make! One of my friends has just turned 22 and I ended up remaking it as his birthday cake as he really liked it last time.

This cake is wonderful as the syrup keeps it nice and moist and can give a bit of a kick if that’s what you want. It is also super adaptable as you don’t have to add the ganache which does make the whole cake a little easier to make or alternatively, you can cover the entire cake in the ganache for a beautiful shiny finish. You can also just not include the chocolate for a lovely orange cake which you can decorate with candied peel and piping work.

I like to make my own decorations for cakes which can be themed to the event the cake is for. For the cake in this recipe, I made mini orange meringues. This was more to test out the new Aga than to use meringues as decorations but luckily, they worked really well so I was able to use them on the cake. The other decoration (the chocolate nest) was made by piping tempered chocolate into a glass of Bacardi which had been in the freezer for a few hours. This meant that the chocolate set immediately into beautiful winding 3D shapes which I could then place on the cake.

The recipe below doesn’t include the decorations however I will do a post about different types of decorations in the next few weeks.

 

For the Cake:

280g (10 oz.) Butter

280g (10 oz.)Sugar

280g (10 oz.) Plain Flour

5 tsp baking powder

5 Eggs

Rind of 1 Orange

1 tsp Orange Extract

 

For the Syrup:

Juice of one orange

50 g sugar

¼ cup water

Triple sec/Cointreau (optional)

 

For the Icing:

250g Butter

375g Icing sugar (sifted)

150g Dark Chocolate

2 tbsp Cocoa

1 tsp Orange Extract

 

For the Ganache

150g Dark Chocolate

150ml Double Cream

 

Preheat the oven to gas mark 4 (1800C) and line three 8 inch baking trays.

Cream the butter and the sugar until light and fluffy.

22243489_1723903020974729_1356235058_o

Add the grated orange rind and the orange extract and beat again.

22198931_1723903034308061_353772157_o

Add the eggs one at a time with a tablespoon of flour for each egg beating after each addition.

22197803_1723903070974724_322296771_o

Pour in the rest of the flour and beat until just combined.

22171576_1723903080974723_2056041249_o

Pour into the baking tins and bake for 20-25 minutes or until a skewer inserted into the cake comes out clean.

22217942_1723903047641393_2010105871_o

 

While the cakes are cooling, you can make the syrup and the icing.

For the syrup, combine all the ingredients – excluding the alcohol – in a pan.

Bring to a boil making sure that all the sugar has dissolved and then remove the pan from the heat and leave the syrup to cool. Then add the triple sec.

 

For the icing, beat the butter until it is light and fluffy.

22219485_1723903040974727_149582039_o

Add the sifted icing sugar a bit a time and beat until the icing is smooth and glossy.

22171624_1723903054308059_1954166972_o

Add the orange extract and cocoa and beat again.

22199400_1723903017641396_649107361_o

Melt the chocolate in the microwave remembering to stir every 20 seconds to prevent it burning!

22171562_1723902974308067_976254891_o

Pour the chocolate in and beat again. Do not do this with the beaters running as they will just knock the chocolate onto the sides of the bowl which is not particularly useful…

22197545_1723903000974731_412620567_o

 

To assemble the cake, attach the first layer to the cake board or plate with a tiny amount of icing.

Brush a layer of syrup onto the top of the cake to keep it moist and then add a layer of buttercream

Repeat with the next two layers adding them upside down to give a smooth top to the cake.

Cover the entire cake in a thinnish layer of buttercream – there should be just enough left to do this without the cake peeking through too much!

22218076_1723902967641401_1877666339_o

Place the cake in the fridge for a few hours to firm up the buttercream before adding the ganache

 

For a raindrop look, heat up the cream in a pan and add to the dark chocolate in a bowl.

Leave for at least two minutes for the chocolate to melt and then stir until combined.

When the ganache is at room temperature, pour it into the centre of the cake and spread it evenly over the top of the cake.

Using a spoon or a piping bag, pour some extra ganache over the edges of the cake and let it run down the side.

22164136_1723902994308065_1968308739_o

To coat the cake completely in ganache, double the quantities in the recipe.

 

Decorate the cake with chocolate and orange decorations.

22171851_1723902980974733_1207398315_o

22164133_1723903067641391_1600944344_o

Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at thatcookingthing! I love seeing what you guys create at home.

If you enjoy baking cakes, my Coffee and Walnut Cake is a wonderful addition to any afternoon tea or if you are looking for a simple dinner try my delicious Spiced Turkey Burgers

Have a good one and I’ll see you next Monday with a recipe for the cheesiest macaroni cheese you will ever eat and believe me, it is stunningly good!

 

H