Hey 😇’s ,
This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas 😂 as I have a back log of posts to do in the meantime 😘.
I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!🤗
- 250g strong white bread flour
- 1tsp salt
- 1 sachet quick acting yeast
- 1tbsp sunflower oil
- 150ml orange juice
- 50g chocolate
- Cup of milk
- Cup of oats.
- Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
- Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200°c.
- Once risen press with your finger and let the air escape.
- Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again.
- Shape dough into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
- Brush the top of the plait with some milk using a pastry brush.
- Sprinkle some oats on top too.
- Put the plait onto a baking tray and prove the dough for another 10 minutes.
- Pop into oven and bake for 10-15 minutes.
Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!
Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. 🎉
Let the festivities begin!
It was a while back now when I baked this beauty and it wasn’t the easiest of cakes to make but well worth the effort!
For the cake
2 medium eggs
75g (3 oz) Caster sugar
75g (3 oz) self raising flour
For the filling
1 packet of Hartley’s orange jelly
200g (7 oz) good quality chocolate, I used a combination of half milk & half dark chocolate.
1. Preheat oven to 180°c / 35of/gas 4
2. For the sponge, break eggs into a bowl, whisk lightly, add sugar and whisk well until thick, creamy and almost white in colour. Lightly fold in the flour. Place mixture into a greased cake tin and bake for about 30 minutes. Set aside to cool.
3. Meanwhile for the filling, in a bowl make the jelly as instructed on the packet with slightly less water than stated to make a firmer set jelly. Pour the jelly into a shallow sided baking tray or dish to form a 3cm layer of jelly. Chill in the fridge until set.
4. When the jelly has set and the cake is cooled, cut round the edge of the jelly and either try to turn it out directly onto the sponge or if you’re brave enough, get a spatula or two underneath the jelly to lift it onto the cake.
5. Melt chocolate either in a ban Marie or microwave , then pour it all over the jelly topped cake. If you have to do any spreading try keep it to a minimal. Leave to cool slightly and mark across the top with a fork if desired then leave to completely set before serving.
You can also make the normal size ones using this method using patty tins to bake your sponges in & the pots of jelly also work well with the little ones just slice them up into rounds instead.
It’s been a few weeks now since I baked this impressive cake. I’m a bit behind with blogging about my bakes but this hasn’t stopped me baking even more goodies lately, so there will be no shortage of post ideas for the foreseeable.
Anyhow, I followed one of the Queen of baking, Mary Berry recipes you can find here: http://www.bbc.co.uk/food/recipes/marys_black_forest_gteau_47151
Not to the latter. However this retro cake got revamped in both mine & Mary’s version not only aesthetically but I used none traditional ingredients such as buttercream to sandwhich the gateau layers together instead of fresh whipped cream.
I loved the way the aerated chocolatey mixture bubbled
Resulting in a perfectly light,fluffy an umptious sponge!!
I even considered following the new trend and leaving the cake ‘naked’ to see all the lovely layers.
I resisted temptation in the end and finished this classic bake with a chocolate ganache which concealed the cake and helps it keep moist, preserving it for few days.
The final few finishing touches that really elevated this cake from drab to fab were some chocolate covered & macerated cherries.
It not only looked but tasted amazing served on its own or with extra cherry flavour in the form of the sweet macerated cherry syrup.
Hope you’ve all enjoyed my new take on an old favourite!
A few weeks ago, I entered a competition to try and win one of Nigella Lawson’s books! All I had to do was make this Strawberry Meringue Layer Cake or a version of it. Which of course I had to try and put my own stamp on it but I did maybe go one step too far 😁
For my version I used buttercream for the filling instead of fresh cream because I didn’t have any. I also baked some cookies into the meringue layer maybe a bit ott of me but still I had them so I used them. I also topped my cookie monster meringue layer cake with melted chocolate and even more cookies to decorate 😆
Sadly I didn’t win the competion 😢 however the cake itself was a definite winner,especially with the children they loved every mouthful of it and believe me there were many!
Hope you’ve enjoyed my post and maybe give this gorgeous recipe a go yourself. I can assure you, you won’t regret it 😘
By Kelly currently enjoying the Summer sweetness 🌞
Apologies for not posting in a while. I was away in London last weekend which was a great little break 🙂
Meanwhile, I’ve been deciding what to make for the charity bake sale I’m hosting (which I’ve had to delay due to illness)
I then came across this very indulgent browne recipe while scrolling through Facebook, as you do. I had to adapt it a bit to make it more suitable for a bake sale by omitting a few extra ingredients that weren’t really necessary anyway if you intend on eating a whole piece.
Check out the video below to find out how to make these brilliant brownies. There the best I’ve made yet!
Here’s how mine turned out…
crisp on the outside & lovingly gooey in the center
Hope you all enjoyed this quick update! I promise to be back with more sweetness very soon 😚
More like a baked cheesecake in taste & texture this cake is unusually great!
6oz Caster sugar
6oz Self raising flour
250 ml plain natural yoghugrt
1 Easter egg melted
Chocolate pieces and candy chocolate shells (optional)
Serves 6-8 portions
1. Cream sugar & butter together until light & fluffy.
2. Add the yoghurt with the eggs and a bit of flour a little at a time until combined.
3. Beat in melted chocolate & fold in broken pieces of chocolate and candy shells.
4. Pour into a greased or lined cake tin and bake for 25-30 minutes until you see cracks appearing on the surface.
5. Remove from tin and cool completely before decorating with more melted chocolate
and the remaining candy shells.
Best served chilled, store in the fridge and consume within 2-3 days.
Please let me know what you think to this recipe and your results if you make it has it is one of my most experimental cakes!
Stay sweet 🙂