Apple Cake Traybake

Apple Traybake

Do you have apples from your back garden? This is a quick Apple Traybake for an autumn Sunday afternoon tea.

Ingredients: 

• 350g Self Raising Flour
• 4-5 large Cooking Apples
• Juice of ½ Lemon
• 225g soft Butter
• 225g Golden Caster Sugar
• 4 Eggs
• 2 tsps Vanilla Extract
• 2 tsps Baking Powder
• Cinnamon (optional)
• Demerara Sugar for sprinkling on top of cake

For decoration

•  Icing Sugar (optional)

How to:

1. Heat oven to 180°C/350°F/Gas 4. Grease and line a rectangular baking tin (approx 27cm x 20cm) with parchment paper.
2. Peel, core and cut apples into squares, not too small. Then squeeze the lemon juice over them. Set to one side. Flavour with cinnamon if you want
3. Place the flour, butter, caster sugar, eggs, vanilla extract and baking powder into a large bowl and mix well until smooth.
4. Spread half of the mixture into the prepared tin. Arrange all the apples over the top, then add the other half of the mixture. Sprinkle over the demerara sugar.
5. Bake for 45-50 mins until golden and springy to the touch.
6. Leave to cool for 10 mins, then turn out of tin and remove paper. Cut into bars or squares.
7. Dust with icing sugar before serving, if liked. Delicious hot with ice cream or custard. Also very tasty served cold with a cuppa!

Note:

• For a decorative touch, reserve a few of the sliced apples from the filling and place on top of the batter. Bake as directed and dust with icing sugar when cooled.

Turkish Pita Bread (Pide)

Ingredients:
20g fresh or 1 packet of dried yeast (I used dried)
1 tsp Sugar
250ml warm water
450g flour (I used the '00' Pizza flour am sure you can use plain or strong too)
1 tsp salt
2 tbsp sunflower oil
2 tbsp greek/plain yoghurt
plus 1 tsp Milk/1 tsp oil/sesame seeds

Method:
I mixed it all on dough setting on my breadmaker but if you don't have one mix:
1. mix yeast sugar & water until dissolved
2. add flour and knead gently
3. add salt, oil and yoghurt and knead until you can form a ball
4. put dough into a bowl, cover with a tea-towel and leave to proof for an hour in a warm place
5. after the hour, add dough onto a lightly floured surface and shape to a form round/square/triangle..whatever you like
6. cover baking tray with baking paper and move dough onto tray
7. cover with a tea-towel and proof again for about 20min
8. after second proofing push your finger into the dough several times to form little dips
9. mix 1 tbsp oil/1tbsp milk and lightly brush dough with its, sprinkle with sesame seeds
10. pre-heat oven to 200degrees C fan oven and bake for 20-25 minutes
11. once baked you can leave it to cool down or cover with a tea-towel if you want the crust a bit softer

Serve with lamb gyros, greek coleslaw & tsatsiki.
Enjoy!

Chocolate Muffins

I love Chocolate and anything with Chocolate, be it Milk, White or Dark Chocolate ... as long as it has Chocolate in it, I'll eat it and drink it. Okay, I admit I am a Chocoholic ;)

These Chocolate Muffins are a standard bake in my kitchen, as they're easy and quick to make and taste yummy. And they are great for Birthdays and other Occasions.

Makes about 12-15 Muffins.

Ingredients

• 2 Eggs
• 220 g Caster sugar
• 110 g Self-raising flour
• 6 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp vanilla essence
• 160 ml Evaporated milk
• 150 g butter
• 120 g chocolate chips (optional)

Method

1. Preheat oven to 175 °C
2. Put 12-15 Paper muffin cups into Muffin tray (grease tray a bit with Butter to help the paper cups to stick)
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and evaporated milk.
4. Fold in the melted butter.
5. Add chocolate chips; coat them with flour before mixing into the batter.
6. Bake at 175 °C for about 20-25 minutes (or until a wooden pick inserted in center comes out clean)

The Chocolate Muffins can be served hot or at room temperature.

Variations

For a stronger chocolate flavor add 1-2 more tablespoons of cocoa powder.
You can add vanilla or white chocolate chips instead.

Fluffy Canadian Pancakes

Not only for pancake Tuesday, but as well for a delicious Weekend Breakfast - our Saturday favourite! - Quick and easy to make

Delicious with Bacon, Bacon and Egg, Maple Sirup, Yoghurt and fresh Blueberries, Jam, simply Sugar or Nutella for Kids.

Ingredients:

• 125g all-purpose flour 
• 10 g baking powder 
• 235 ml milk 
• 2 tbsp sugar (optional) 
• 3 egg yolks 
• 3 egg whites 
• 1 tbs sugar (optional) 

Method In a medium bowl, combine flour and baking powder. Stir in sugar, milk and egg yolk until smooth. In a large glass or metal mixing bowl, beat egg whites and sugar until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Enjoy!

Palačinke (Pancakes)

My mum used to make these all the time, it's a croatian recipe, and I just love them.

I suppose you could say they're a mixture between pancakes and crepes, just rolled up. 

I would usually put sugar, vanillin sugar or strawberry/raspberry jam on it, but other favourites in our house are lemon, lemon & sugar and nutella of course.

Ingredients: 200g flour 200ml milk 200ml sparkling water 2 eggs 2 tsp vegetable oil or butter pinch of salt Method: Add all ingredients into a bowl and stir well until all mixed together. Let pancake mix cool in fridge for 30 minutes Heat frying pan  Add a little bit of butter to pan and melt Use a small/medium ladle and add mix to frying pan, swirling pan so the base of frying pan is just covered with the mixture. Fry until one side is golden, then turn over and fry other side until golden. Put on plate and cover with sugar or anything you like. Roll pancake up from one side to the other. Fold both ends up to eat. Enjoy!

Carrot Cake

The first time I tasted Carrot Cake was after I moved to Ireland. I loved the taste, especially the delicious Cream Cheese Icing.
But it wasn't until recently, that I started making it myself. I tried a few different recipes, adjusted a little bit and found this recipe my favourite. It's light and moist and simply delicious. For my Mother-in-Laws Birthday Cake, I cut the cake in half and put most of the Icing in the middle and some on top and sides, to stick on the Fondant Icing. I used some leftover Cream Cheese Icing as well to stick on the flowers. The White Daisies are made out of the same Fondant Icing and then I 'glued' some of Dr. Oetker's edible paper Flowers on. The cake was a big success, even with the ones who never like Carrot Cake :) I was a very happy baker :)

Ingredients:

• 2 eggs
• 140ml (5fl oz) vegetable oil
• 200g (7oz) soft light brown sugar
• 300g (11oz) grated carrot (weight when grated)
• 100g (31/2oz) raisins
• 75g (3oz) pecans or walnuts, chopped (optional)
• 180g (61/2oz) self raising flour
• Pinch of salt
• 1/2 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp mixed spice
• grated zest of 1/2 orange
• 1 tsp orange juice

For the orange cream cheese icing:

• 250g (9oz) cream cheese (straight from the fridge)
• 50g (2oz) butter, softened
• 1 tsp vanilla extract
• 275g (10oz) icing sugar, sifted
• Finely grated zest of 1 orange

Method: 
You will need a 20cm (8in) round tin

1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.

2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.

5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Donauwellen (Danube Waves Cake)

Donauwellen (Danube Waves Cake)


I love cherries in a cake and this is one of my most favourite cakes, the Donauwelle (translated Danube Waves Cake).
It is a very popular cake in Germany, yet it's unclear, how the cake got it's name or where it originated. It might have gotten its name due to the swirl effects within the cake and the chocolate decoration pattern, which resembles waves. Another name is Schneewittchenkuchen, which means Snow-White-Cake, possibly due to the colour combination of black, white and red, as mentioned in the fairy tale.

I simply love the combination of a marble sponge filled with sour cherries as a base, topped with a vanilla pudding (custard) buttercreme and then covered with a thin layer of dark chocolate. Delicious!
I used to make the cake only on occasions, when I  either had a visitor from Germany bringing me a glass jar  of Cherries or two, or when Aldi or Lidl would have them on sale. The ones I use are in a juice, hence not that sweet and I was delighted to find them in my local polish wholesale shop, which is open to public.  Now I can make the cake whenever I fancy it or the kids request it again :)

Before you start though, prepare the cherries by draining them from it's juice. Use a sieve over a jug, you can keep the juice for ice cream sauce, simply thicken it over a low heat with cornflour or arrow root.
Pre-heat oven to 180C (fan-oven 160C).

Ingredients for Sponge:

• 2 Glass jars of Sour Cherries (Net weight approx. 350g each)
• 250g soft Butter
• 200g Sugar
• 1 tsp Vanilla Essence
• inch of Salt
• 5 medium Eggs
• 375g Plain Flour
• 3 tsp Baking Powder
• 20g Cocoa Powder
• 1 tbsp Milk

Method for Sponge:

1. add the Butter into a bowl and mix with a hand blender until smooth
2. slowly add Sugar, Vanilla Essence and Salt - a tbsp at a time - until all mixed together
3. add Eggs, one at a time, mixing each egg on highest speed for about 1/2 minute until adding the next one
4. combine the Flour with the Baking Powder and sieve half of it into the mixture, blend together on a low speed, for not too long, just so that all is well mixed together.
5. pour about 2/3 of the mix onto a baking tray (approx size 40x30cm) and even it off
6. sieve the Cocoa and add the milk to the 1/3 in the bowl and blend together until you got a smooth chocolate mix
7. evenly spread the chocolate mix over the 2/3 of the mix on the tray and with a fork mix them together a little bit, to get a marble effect
8. dry off the drained Cherries on a paper kitchen towel and spread them evenly onto the tray
9. using the back of a spoon or your clean hands, press the Cherries slightly into the cake mix
10. put the tray onto the lower shelf of the oven and bake for about 40 Minutes

Ingredients for Vanilla Buttercreme:

• 500ml Milk
• 1 Vanilla pod (always use a Vanilla Pod, it gives a much nicer flavour)
• 4 Egg yolks
• 50g Cornflour
• 100g Sugar
• 400g soft Butter
• 200g Icing Sugar

Method for Vanilla Buttercreme:

1. pour Milk into a saucepan
2. slice the Vanilla pod length ways, just so that the vanilla pod has an opening
3. add Vanilla pod to the Milk and bring to the boil, but don't stir as the milk will burn otherwise
4. once boiled, leave to simmer for 5 minutes
5. in a separate bowl, add the Egg Yolks, Sugar and Cornflour and mix until smooth
6. slowly add the Egg/Sugar/Cornflour mix to the Milk, stiring constantly with a whisk, until thickened, otherwise the vanilla pudding will burn
7. remove the Vanilla Pod from the Milk and leave pudding to cool to room temperature, make sure you stir regularly to avoid a skin from forming
8. smooth the pudding through a fine sieve to make sure there's no skin
9. add the Butter and Icing Sugar into a bowl & mix until smooth
10. add the pudding spoon by spoon to the Butter mix - make sure both are at room temperature - in case of curdling, put the bowl over a saucepan with hot water (not boiling) and stir until smooth (but make sure no water gets into the mix)
11. Once the cake has cooled, spread the cool Vanilla Buttercreme over the cake
12. leave to set in a cool place for an hour

Ingredients for Chocolate Glaze:

• 300g Dark Chocolate (75% or 80%)
• 2 EL Vegetable Oil, i.e Sunflower oil

Method for Chocolate Glaze:

1. Break Chocolate into small pieces and add to a bowl
2. add the Oil
3. place bowl over a saucepan with hot water - not boiling
4. slowly melt the Chocolate - make sure that no water gets into Chocolate
5. spread the Chocolate over the cooled & set Buttercreme mixture until fully covered
6. If you want, you can add a waves design onto the Chocolate with a serrated side scraper
7. once the Chocolate has set, cut the cake into little squares and enjoy :)

TIP:

If you don't have the time to make the Vanilla Pudding from scratch, you can use ready made Pudding Powder ( i.e. from Dr. Oetker) and make the Pudding according to instructions. Then once cooled add it to the Buttercreme as per instructions above.

If you have any questions, let me know :)

Gluten Free Lemon Slices

This is a very refreshing Summer Cake, especially if you like lemons...and Gluten Free! 

Ingredients for Cake: 

• 350g Butter
• 350g Sugar
• 350g Rice Flour or Gluten Free Flour
• 6 Eggs
• 1 Lemon, juice only
• 2 Lemon, grated rind
• 1 tsp Vanilla Sugar or a few drops of Vanilla Flavour
• 3 tsp Gluten Free Baking Powder
•  (TO MAKE YOUR OWN GLUTEN FREE BAKING POWDER mix
•  1/3 cup Baking Soda
•  2/3 cups Arrow Root or Potato Starch
•  2/3 cups Cream of Tartar - keep in an airtight container for future use)

Ingredients for basic Icing: 

• 300g Icing Sugar
• 1 Lemon, juice only

Method

Preheat oven to 150-175°C (depending on oven).

Lightly oil an oven tray and cover with baking paper. Use a smaller tray, than the size of your oven, that way the cake is a little bit higher – or use more ingredients, just try it out.

Base: 

1. Combine the soft Butter with the Sugar and Vanilla Sugar/Flavour and mix until creamy. 
2. Add the eggs slowly one by one into the mixture, keep mixing. 
3. Mix the Flour with the Baking Powder. 
4. Grate the Lemon and add Flour and Lemon to the Butter mixture, one spoon at a time.
5. Pour onto tray and bake for 20-30min. 

 Icing:

• Mix the Icing Sugar with the Lemon Juice. 
• Take cake out of oven, when ready and pour Lemon Icing over warm cake. This Icing will soak into the cake, keeping it nice and juicy. 
• Let it cool down and cut into slices.

I made this cake once with rice flour and although the texture wasn't as smooth as with ordinary flour, it was still very tasty!

Lemon Slices / Lemon Cake

This is one of my favourites, because it's juicy, even 2 days after making it-if there's still some left then! Even though it's nice and refreshing, it's not only for summer, but for any occasion. 
I love using this recipe for various cakes as a base. I made my nieces Christening Cake with this recipe and it was a great success. On another occasion I used a tray and instead of cutting the cake into slices, I cut out Olaf the snowman from Frozen, and decorated it with fondant Icing. 
If you use a round tin,  you might have to watch your baking times and leave it in longer - but make sure it doesn't burn. 

I love this cake as it is very versatile and Kids love eating it too. 

Ingredients for Cake:

• 350g Butter
• 350g Sugar
• 350g Plain or Cream Flour
• 6 Eggs
• 1 Lemon, juice only
• 2 Lemon, grated rind
• 1 tsp Vanilla Sugar or a few drops of Vanilla Flavour
• 3 tsp Baking Powder

Ingredients for simple Icing:

• 300g Icing Sugar
• 1 Lemon, juice only

Method

Preheat oven to 150-175°C (depending on oven). Lightly oil an oven tray and cover with baking paper. 
Use a smaller tray, than the size of your oven, that way the cake is a little bit higher – or use more ingredients, just try it out.


Base:

1. Combine the soft Butter with the Sugar and Vanilla Sugar/Flavour and mix until creamy. 
2. Add the eggs slowly one by one into the mixture, keep mixing. 
3. Mix the Flour with the Baking Powder. 
4. Grate the Lemon and add Flour and Lemon to the Butter mixture, one spoon at a time.
5. Pour onto tray and bake for 20-30min. 

Icing:

1. Mix the Icing Sugar with the Lemon Juice. 
2. Take cake out of oven, when ready and pour Lemon Icing over warm cake.
3. This Icing will soak into the cake, keeping it nice and juicy. 
4. Let it cool down and cut into slices. 

Tip: 
if you want to decorate the cake, i.e. for birthday parties, cover with another layer of icing, once the cake has cooled down. 
Decorate with sprinkles etc. or decorate it with another layer of lemon butter icing, like I did for the Christening Cake. 

Meringue Roulade with Strawberry & Raspberry

 

It might not be the weather for it right now, but I love this lovely summery fresh fruit roulade. 
Perfect to bring to garden party or a rainy day like today - a taste of summer :)

Ingredients

Meringue

• 3 large egg whites
• 175g caster sugar
• 1 level tsp cornflour
• 1tsp malt vinegar
• 1tsp vanilla extract

Filling

• 150ml/5fl oz double cream
• 200ml/7fl oz Greek yogurt
• 225g/8oz strawberries & raspberries.cut in to halves or quarters
• icing sugar, for dusting

Method

Meringue

1. Preheat the oven to 150C. 
2. Line a 33x23cm Swiss roll tin or tray with non-stick baking parchment. 
3. Beat the egg whites with an electric whisk until frothy and doubled in bulk. 
4. Slowly whisk in the caster sugar until thick and shiny. 
5. Mix the cornflour, vinegar and vanilla extract, then whisk into the egg whites.
6. Spoon into the tin and level the surface carefully, so you don't push out the air. 
7. Bake for about 30 minutes until the meringue surface is just firm.
8. Remove from the oven and cover with damp greaseproof paper for 10 minutes. 

Filling

1. Lightly whip the cream and mix with the yogurt. Spread evenly over the meringue.
2. Cut the strawberries into quarters and sprinkle over the cream mixture.
3. Roll up the meringue firmly, using the paper to help you, from the long end of the roulade. It is essential to keep the roll very tight.
4. Wrap in non-stick baking paper and chill before serving.
5. Serve dusted with icing sugar.

German Cheesecake Muffins

I was going with my Mother-in-law to her neighbour's coffee morning in aid of Aware. As I hosted a few coffee mornings myself, I always found it nice if people brought something they baked. To do something different, I decided on German Cheesecake Muffins, which are really easy and quick to make and went down a treat. Try for yourself :)

If you're not keen on mandarins, you can leave them out altogether or replace them with any other fruit, like cherries or even with chocolate chips ;)

Makes about 18 Muffins

Ingredients:

• 100g Butter
• 2 Eggs
• 180g Caster Sugar
• 500g Quark (Fromage Frais)
• 1 Packet (37g) of Vanilla Pudding powder or Custard Powder
• 1 tbsp Ground Rice or Semolina
• 1 small tin of Mandarins

Method:

1. Pre-heat Fan-Oven to 180°C
2. Add Soft Butter and Sugar to a bowl and mix until smooth
3. Then add all other ingredients and mix until well combined
4. Drain the Mandarins well
5. Add Muffin cases into Muffin tray 
6. Half fill Muffin cases with Muffin Mix
7. Add 2-3 Mandarins to each Muffin case and top up again with Muffin Mix to about 3/4
8. Bake for about 30 minutes (check that they're not wobbly otherwise leave for another 5-10 min but don't let them burn - they should be a golden brown colour)
9. Leave to cool. Don't be worried if the middle sinks - it's suppose to do that with Cheesecake

Rheinische Mutzen or Rhenish Doughnut

Rheinische Mutzen or Rhenish Mutzen (type of Doughnut) 

Mutzen, (Muuzen, Muzen), is a rhenish type of doughnut, which is traditionally made mainly at Carneval time or New Years Eve. They are best when eaten fresh, but even a day later, once stored in an airtight container, they are still delicious. There are a few varieties regarding flavour, with the Almond Mutzen being the most popular. There is a variety with rum as well as rosewater. My kids prefer the Almond one, so here's the recipe for it. Hope you like it.

Ingredents:

375 g Flour
2 TL Baking powder
100 g cold Butter in little pieces
100 g Caster Sugar
100 g Ground Almonds
3 Eggs (medium)
2 Tbsp Sour Cream
Zest of a lemon

For Cooking/decoration:
750 g Vegetable fat/Oil 
Icing Sugar for sprinkling

Method: 

1. Sieve the Flour and Baking powder onto the worktop.
2. Add butter pieces, Sugar & almond and mix lightly with your fingers.
3. add all other ingredients quickly and knead to form a smooth dough.
4. Cover in clingfilm and leave in fridge for about an hour.
5. Lightly flour your worktop and roll out dough with a rolling pin, so it's about 1cm thick.
6. With a pizza cutter or sharp knife, cut dough into rhombus shapes.
7. Heat up the fat/oil in a deep pan. You can test if the oil is hot enough by sticking the end of a wooden spoon into the oil. If there are bubbles forming around the stick, the oil is hot enough...try and keep the heat,if necessary remove the pan from heat briefly.
8. Bake the Mutzen in batches in the oil until golden. They'll puff up in the oil and you might need to turn them around once.
9. Remove Mutzen from pan with a slotted spoon.
10. Put them on kitchen paper to drain excess oil.
11. Dust one side with icing sugar and enjoy!

Happy New Year

Hi Everyone, wishing you all a happy & healthy new Year and may all your wishes and aims for 2014 come true. December is always my most favourite baking month, with all the lovely Pre-Christmas bakes. And as every year, I was looking forward to bake my favourite things as well as try new recipes. Unfortunately we all got struck down by this annoying flu bug and I didn't get the chance in making half the things I planned. Well I am sure my husband and extended Family and Friends were secretly relieved they didn't have to face the temptation ;)
Anyhow, I still managed to make a 50th Birthday Cake for my friends husband - who's a Leeds Utd Supporter, for the 21st December. I must admit, I really enjoyed making the Shield and to figure out how to write LUFC onto it without a pen (it was already 9pm at night)! Icing Sugar, Blue food colouring and a good old fashioned tooth pick worked very well!
I made a 10'' Square Madeira sponge and filled the layers with Mascarpone & White Chocolate Icing, topped the cake with a bit of Apricot glaze to hold the Roll Out Icing. I cut the snowflakes out of light blue coloured icing and sprayed them then with some Silver Shimmer Spray. Overall I was quite happy with the result.

and for the kids I made a few chocolate cupcakes, which my girls helped me decorate.

Hope you all had a few lovely Festive Days. Wishing you all Happy Baking in 2014 - and remember 'Life's what you bake it' :)

Lovely Birthday Present

I got this lovely Birthday Present from a very dear friend of mine today...it's going to be my new Motto:

Life Is What You Bake It ! 

Baumkuchen (Treecake) or Schichttorte (Layered Torte)

 

Baumkuchen (Treecake)

Baumkuchen is a kind of layered cake which is grilled instead of baked. It is a traditional dessert in many countries throughout Europe. The characteristic rings that appear when sliced resemble tree rings, and give the cake its German name,Baumkuchen, which literally translates to "tree cake".
Baumkuchenspitzen, German for "tree cake points", are miniature versions of Baumkuchen that are created from the cake when it is cut in slices and then into pieces that are referred to as "Spitzen". These pieces are typically coated in chocolate.
It is sometimes used as a base for Wedding Cakes and can be flavoured to your own liking.

Ingredients

Cake:

• 9 Eggs (medium)
• 375 g soft unsalted Butter
• 375 g Caster Sugar
• 1 tsp Vanilia Sugar
• 3-4 tbsp Rum 
• 225 g Flour 
• 150 g Cornflour
• 1 tsp Baking Powder

To Cover cake:

• 200 g Orange Marmalade 
• 300 g Dark Chocolate
• 20 g unsalted Butter 

Method:

1. Separate 6 Eggs, add yolk into one bowl and egg whites into another. Whisk egg whites for 4-5 minutes until they peak.
2. In a separate bowl add butter and mix until smooth, then add the sugar mixing for another minute.
3. Add 3 full eggs one by one while you continue mixing, then add the 6 egg yolks.
4. Add 3-4 Tbsp Rum and Vanilla Sugar and mix for max of 1 1/2 minutes.
5. Sieve the flour, cornflour and baking powder into a bowl and add to the mixture, mixing just so it is all combined.
6. Fold the peaked egg whites into the mixture.
7. Use a round 9'' baking tin and cover the base with baking paper.
8. Add 2-3 tbsp of mixture into the tin and spread evenly
9. Put the tin under the pre-heated grill and bake for 2-3 Minutes until golden brown.
10. Take the tin out and add another 2-3 tbsp of cake mix, spreading evenly.
11. Return tin under the grill, again for 2-3 min until golden brown. Make sure to keep your eye on it.
12. repeat until all cake mix is used.
13. Leave the cake to cool in the tin and then remove the ring of the tin.
14. Turn onto a cooling rack and leave until completely cooled.
15. In the meantime, gently heat the marmalade  and pass through a sieve to remove any lumps.
16. Cover the sides of the cake with the marmalade. If you like, you can cover the whole cake with it.
17. Leave to cool and dry for about 30 min.
18. Chop the Chocolate and with the Butter add into a bowl and melt in a bain-marie. Make sure no water gets into the chocolate!
19. Cover the cake with the melted chocolate and smooth over with a palette knife.
20. Leave to cool and set.

Enjoy! 

Stollen - German Christmas Cake

This is my all-time favourite recipe. I don't use yeast, which makes the Stollen lighter. The recipe is usually for one bigger Stollen, but I prefer to make two smaller ones. One for me and one as a present :)

And the great thing about this Christmas Cake is, that you can eat it as soon as it's cooled down!

Ingredients:

• 500g Raisins
• 100ml Rum
• 250g Cream Flour
• 250g Self-raising Flour
• 14 g  Baking powder
• 150g Sugar
• 1 tsp Vanilla essence
• pinch of salt
• 1/2 tsp Almond essence
• 1 tsp Mixed spice
• or a tip of a knife each of
• ground cloves
• ground cardamon
• ground ginger
• ground nutmeg
• ground cinnamon
• rind of 1/2 untreated orange
• 2 Eggs
• 175g soft Butter
• 250g Quark (Fromage Frais) 
• 200g ground Almonds
• 200g candied peel
• 200g Marzipan (or make your own almond paste)

For decoration:

• 100g melted butter
• 100g icing sugar (or more if needed)

Method:

1. Cover the raisins with the rum and leave for a couple of hours, preferably over night.
2. Pre-heat fan-oven at 200 degrees, bake at lower heat of 160 - 180 degrees.
3. Mix the flour, baking powder, sugar, vanilla essence, salt, almond essence, spices, orange rind, eggs and butter together in a bowl.
4. Add the Quark (fromage frais)
5. Mix all ingredients together to a dough.
6. Pour ground almonds onto worktop.
7. Add the dough to the almonds and start kneading.
8. Add the raisins and candied peel, by kneading it into the dough.
9. Keep kneading until there's no more almonds on the worktop and the dough is nice and smooth. You might need to add extra flour to keep the dough from sticking.
10. Divide the dough into two half's.
11. Roll them out into a sausage and flatten them to an oval shape (I usually just flatten it with my hand) about 1 cm thick
12. Use half of the Marzipan and knead it to soften it. Then roll it into a sausage, nearly to the same length as the dough and flatten it with your hand.
13. Put the marzipan in the middle of the dough, length-ways.
14. Fold the dough from both long sides over the marzipan,towards the middle, so the dough overlaps on top.
15. Repeat for the second dough.
16. Cover baking tray with tinfoil and baking paper.
17. Put both doughs onto baking tray.
18. Bake in the middle of the pre-heated oven at 160 - 180 degrees for 50-60 Minutes.
19. Remove Stollen from oven and straight away pour over the melted butter and dust with icing sugar. 
20. Can be eaten once it's cooled.

Bretzel or Pretzl

Always a favourite with my Family :)

Halloween Barmbrack (or Tealoaf)

My Favourite, not just for Halloween

But ...Who will get the ring? :)

This is a very rich bread, it’s traditionally served sliced and buttered for Halloween.

If you want to add in some charms, like a ring or coins, just be sure to wrap them well in parchment paper first before adding them to the batter!

If I don't have all the dried fruit, I just use raisins and sultanas. For kids, I'll leave the Whiskey out and replace it with cold tea.

Ingredients

100g  raisins
100g  sultanas
100g  currants
50g glacé cherries, halved or quartered (or stoned, chopped dates) I used roughly chopped walnuts

50g candied peel or the zest of 1 lemon
250ml hot, strong black tea (2 teabags)
50ml whiskey or Cointreau
1 egg, lightly beaten
225g self-raising flour
200g light brown sugar
1 level teaspoon mixed spice

Method 1. Put the raisins, sultanas, currants, cherries and candied peel in a large bowl, one that’s big enough to accommodate all the ingredients later on. 2. Pour over the tea and whiskey or Cointreau and allow the fruit to soak for at least 30 minutes or even overnigh. 3. When you’re ready to bake, preheat the oven to 180°C (350°F).  4. Line a 450 g (1 lb) loaf tin with parchment paper or a loaf tin liner. 5. Add in the beaten egg, flour, sugar and mixed spice to the fruit and tea mixture.  6. Stir well until everything is just combined.  7. Pour the batter into the prepared loaf tin.  8. Bake for about 1 1/2 hours or until a skewer comes out clean.  9. Leave to cool on a wire rack before slicing.

Tip: This keeps very well in an airtight tin.

Checkerboard Spongecake

Checkerboard Spongecake with White Chocolate Mascarpone Icing
(under the roll-out icing)

My little girl is a big girl now - she requested a blue cake with white writing on it, and since I got a new baking tray last week, I thought I'll try the checkerboard cake. Here's the result :

 

Plum Tray-Bake

Plum Tray-Bake

I like this cake in autumn, when the plums are nice and ripe (and juicy). Unlike the more popular German versions made with a yeast base, I love this quicker one, with a shortcrust base and sponge mix. Very tasty and juicy.