Cake – Page 9 – The Food Wife

Blackberry and Apple â€˜Crumbleâ€™ Muffins

24th August 201824th August 2018
by thefoodwife

Makes 12

One of my favourite puddings is apple and blackberry crumble. Sweet and a little tart all at the same time, and just a bowl of comfort.

Here is a muffin version which is simple to make and can be eaten for ~~a naughty~~ breakfast, taken as part of a packed lunch, or enjoyed with a cup of tea for the obligatory tea and cake.

These are best eaten on the day, but will be perfectly edible for a few days (if they last that long). I zapped them for 20 seconds in the microwave after the first day but they could also be frozen.

Remember that when making muffins you do the minimum amount of mixing. The batter should only just be combined and will be lumpy – thatâ€™s good! It makes for a light muffin.

Ingredients:

For the muffins:
1 egg, beaten
60ml oil
120ml milk
200g plain flour
100g caster sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eating apples, peeled and cored then cut in to a medium dice
120g blackberries

For the crumble topping:
25g cold butter, cubed
25g sugar
50g oats
1/2 tsp ground cinnamon

Step 1: In a jug, mix together the milk, oil and egg.

Step 2: Lightly combine the apple, blackberries, flour, sugar, salt, cinnamon and baking powder in a bowl.

Step 3: Add the liquid to the dry mix and gently fold into each other. Do not over mix it.

Step 4: Fill a muffin tray with 12 cases. Put a tablespoon of mixture into each case. Then divide any remaining mixture equally between the cases.

Step 5: Use your fingers to rub the crumble topping ingredients together in a bowl.

Step 6: Sprinkle over the top of each muffin.

Step 7: Bake in a preheated oven (200c) for 20-25 minutes (mine were ready at 22 minutes).

Step 8: Leave in the tray for 10 minutes and then transfer to a wire rack to cool.

The Food Wifeâ€™s Chocolate and Amaretto Italian Cheesecake

20th August 201826th August 2018
by thefoodwife

Serves 8-12

A totally indulgent dessert which is rich with chocolate and mascarpone and spiked with the beautifully almondy amaretto. If you want a non-alcoholic version then you can of course omit the liqueur from the filling; youâ€™ll still get a delightful hit of almond from the amaretto biscuit base. If you are making this gluten-free omit the Ferrero Rocher decoration.

This is a non-bake cheesecake, so it needs time in the fridge to firm up. It needs three sessions in the fridge so make sure you allow enough time. Either make it the day before or the morning of the evening you intend to serve it. You need about three hours for the filling to fully set before you add the ganache which then needs an hour in the fridge.

I was serving this at the end of an Italian-themed dinner party. If youâ€™d like to do the same look out for my ox cheek ragÃ¹ and roasted beetroot and walnut pesto with ricotta for main course ideas.

You will need a loose-bottomed cake tin; I used one with an unclippable outer ring.

Ingredients:

For the base:
160g amaretti biscuits, crushed to resemble bread crumbs
50g butter, melted

For the cheesecake filling:
150g best dark chocolate (minimum 60% cocoa solids)
500g mascarpone
200ml double cream
100g icing sugar
50ml amaretto liqueur

For the ganache topping:
100g best dark chocolate (minimum 60% cocoa solids)
100ml double cream

Optional decoration:
9 Ferrero Rocher (leave out if making this gluten-free)
Cocoa powder

Step 1: Make the base by mixing the amaretti biscuits with the butter until combined and then press into the base of the tin. Level out with the back of a spoon and put in the fridge for at least 20 minutes to set.

Step 2: Begin to prepare the filling by carefully melting the dark chocolate in a bowl over simmering water. Ensure the base of the bowl does not touch the water, nor should any liquid go in to the chocolate otherwise it will seize up and you will have to start again. Once melted, remove the bowl from the heat and allow to cool.

Step 3: Whilst the chocolate is cooling, sieve the icing sugar in a separate bowl and add the double cream. Whisk until it forms stiff peaks then add the amaretto liqueur and fold in (or whisk very gently) until combined.

Step 4: Only once the chocolate has cooled but is still liquid (this is very important as you do not want the chocolate to seize up), beat in the mascarpone cheese using a spoon or whisk. Mix until smooth and evenly combined.

Step 5: Gently fold in the cream mixture until smooth.

Step 6: Spread evenly over the set biscuit base, loosely cover and return to the fridge to set for at least three hours.

Step 7: To make the ganache topping, break the remaining dark chocolate into small pieces and place in a bowl. Heat the remaining cream until just boiling and then pour into a bowl and add the chocolate. Leave to rest for a couple of minutes and then stir; the chocolate should melt into the cream and begin to thicken as it cools. (If the ganache splits, try adding a little bit of warm milk and whisking until smooth. You can eat the ganache split, it just isnâ€™t as aesthetically pleasing!)

Step 8: Once cool, spread evenly over the set cheesecake and return to the fridge to fully set (about an hour). If you would like, arrange some unwrapped Ferrero Rocher on the top and sift a little cocoa powder over the top.

Step 9: Once ready to serve, carefully remove from the tin. You may need to run a pallet knife around the edge before removing.

My Ultimate Rocky Road

25th July 201820th August 2018
by thefoodwife

Makes 15 generous pieces

This is chocolate overload, but in a good way. Iâ€™ve done away with some of the usual gems in a rocky road and replaced them with the next level of deliciousness, hence the â€˜ultimateâ€™ in the title. Maltesers, mini Kitkats and honeycomb (homemade or shop-bought) are present along with the obligatory soft marshmallows (although if youâ€™re going vegetarian leave these out or use a vegetarian alternative).

Iâ€™ve topped it with drizzled white chocolate, just in case there wasnâ€™t enough chocolate in the first place.

I probably would have bought pieces of honeycomb, but I couldnâ€™t find any in the shops at the moment, and didnâ€™t want to use crunchie bars as I feared they would just dissolve when the melted chocolate was poured on top. Instead I made my own using this Good Food recipe and put roughly a third into the mix.

This recipe has been taste-tested by Mr Food Wife, plus lots of my yoga-mummies at our get together this week, and it gets their seal of approval.

Ingredients:
300g dark chocolate
100g unsalted butter
2 tbsp golden syrup
100g mini marshmallows
100g maltesers
100g kitkat bite-size pieces (or regular ones broken into one-inch pieces)
100g honeycomb, broken in to bite-size pieces
100g white chocolate

Step 1: Melt the dark chocolate, butter and syrup in a bowl over a pan of gently simmering water (ensure the base of the bowl is not in contact with the water).

Step 2: Once melted, remove the bowl and leave to cool for a couple of minutes.

Step 3: In a separate, large bowl, measure out the Maltesers, Kitkats, marshmallows and honeycomb.

Step 4: Pour the molten chocolate mix over the Maltesers and co and stir gently.

Step 5: Pour into a traybake-sized tin and place in the fridge whilst you melt your white chocolate.

Step 6: Place the white chocolate in a clean bowl over simmering water and gently melt.

Step 7: Remove the rocky road from the fridge and use a metal spoon to drizzle the white chocolate over the top.

Step 8: Cover with cling film and leave in the fridge until set.

Step 9: Cut into 15 pieces and try not to eat all at once!

Baby Oaty â€˜Carrot Cakeâ€™ Cookies

14th July 201820th August 2018
by thefoodwife

Makes 8-10

A quick and easy mix that makes delicious soft cookies which are great as a pudding or snack for your little one. They are perfect finger food for BLW and have no dairy, egg or added sugar.

You can play around with the flavours too, just keep the oat and banana ratio. Iâ€™ve also tried ones with grated apple and chopped glacÃ© cherries which went down well.

These need to be stored in the fridge after baking and will keep for a few days.

Ingredients:
100g oats (gluten-free if necessary)
2 ripe bananas, mushed with a fork
1 eating apple, grated
1 carrot, grated
25g sultanas
1/2 tsp ground cinnamon

Step 1: Preheat your oven to 180c and line a baking sheet with baking paper.

Step 2: Combine all the ingredients in a bowl with a spoon.

Step 3: Put dessert- or table spoon-sized blobs of mixture onto your lined baking sheet and flatten to make a rough cookie shape (these wonâ€™t really spread as they cook so you are aiming for your finished product size and shape).

Step 4: Bake in the preheated oven for 15 minutes.

Step 5: Remove from the oven and leave to cool on a wire rack before storing in a sealed bag or container in the fridge.

Lemon and Blueberry Polenta Cake

21st May 20188th April 2019
by thefoodwife

Makes 12 pieces

Several of my friends are gluten-intolerant or coeliac and so Iâ€™ve been trying to increase my repertoire of gluten-free cakes. Some of my husbandâ€™s family also cannot eat gluten so I came up with this deliciously moist cake to serve at the afternoon tea following our sonâ€™s Christening.

It is bursting with lemon flavour, helped by the triple hit from the zest, juice and the addition of curd. There are pops of sweet juiciness from the blueberries and a pleasing texture from the polenta.

Iâ€™d urge you to give this a go, you will not be disappointed!

Ingredients:

For the cake:
225g caster sugar
225g softened butter
4 large eggs
75g quick cook polenta
150g gluten-free flour
1 1/2 tsp gluten-free baking powder
2 unwaxed lemons (zest only)
2 tbsp lemon curd
150g blueberries

For the drizzle:
100g caster sugar
2 lemons (juice only)

Step 1: With an electric mixer, beat the sugar and butter together for a couple of minutes until light and fluffy.

Step 2: Add each egg, one at a time, beating after each addition (donâ€™t panic if the mixture looks curdled!)

Step 3: Add the lemon zest and lemon curd and beat again.

Step 4: Fold in the polenta, flour and baking powder, until combined. Add half the blueberries and fold again.

Step 5: Pour into a lined square or rectangular tin (I used a brownie pan) and level, then place the remaining blueberries dotted over the surface.

Step 6: Bake in a preheated oven at 180c for 40 minutes (the top should be a mid-dark brown). Whilst this is baking make the drizzle by combining the lemon juice and sugar in a bowl.

Step 7: Remove from the oven and place on a cooling rack (still in the tin). Use a fork to pierce the top of the cake all over. Pour over the drizzle and leave for 30 minutes, until removing from the tin, and leaving to fully cool on the rack.

Step 8: Once cool, cut in to 12 equal pieces.

Before adding the blueberries you could dust them in a small amount of the flour to help stop them sinking. The ones you place on top will go into the batter as it cooks but should provide a more equal distribution.