Cakes, scones & biscuits
CHOCOLATE HEAVEN CUPCAKES
Makes 12
125g (4 oz) soft tub margarine or softened unsalted butter
•
125 g (4 oz)
caster sugar
•
2 large eggs
•
125 g (4 oz) self raising flour
•
1 level tsp
baking powder
•
1
/
2
teaspoon vanilla extract
•
about 2 tbsp milk
For the chocolate topping
175 g (6 oz) Belgian milk chocolate
•
75 g (3 oz) coarsely grated white
chocolate or milk chocolate curls
Line a 12 hole muffin tin with muffin cases. Use the
plastic kneader
and add the
margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla
extract. Process on
speed 2
for 20 seconds or until well blended. Use pulse while
adding sufficient milk down the feed tube to make a soft, dropping consistency.
Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in
a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 15 – 20 min or
until firm to the touch. Leave to cool on a wire rack.
Break up the chocolate and melt in a microwave or in a bowl over a pan of
simmering water. Coat the top of each cupcake with the melted chocolate and
sprinkle over the white grated chocolate or chocolate curls. Leave to set
before serving.
Try this:
Instead of chocolate, top with glacé icing or use packet instant royal icing,
then decorate with glacé cherries, small sweets or cake decorations.
APPLE SPICE CAKE
Makes a 20 cm (8 inch) cake
225 g (8 oz) soft tub margarine or softened butter, cut into pieces
•
225 g (8
oz) caster sugar
•
4 eggs
•
200 g (7 oz) self raising flour
•
1
/
2
tsp ground
cinnamon
•
1
/
2
tsp ground mixed spice
•
50 g (2 oz) ground almonds
•
1 tsp
vanilla extract
•
2 dessert apples, such as Braeburn
For the topping:
2 tbsp demerara sugar
•
1
/
2
tsp ground cinnamon
•
1
/
2
tsp ground mixed spice
For the filling:
142 ml pot whipped double cream or 200 ml crème fraiche
•
jar of smooth
apple sauce or puréed apple
Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core
the apples. Thinly slice half an apple for the topping and set aside. Fit the
metal
blade
and roughly chop the remaining apple using
speed 2
. Set aside and clean
the bowl.
Use the
plastic kneader
and place the fat, sugar, eggs, flour, spices, ground almonds
and vanilla extract in the bowl. Process on
speed 2
for 15 seconds or until well
blended. Add the chopped apple and process using Pulse in short bursts until mixed.
Divide the mixture between the tins and smooth the tops. Toss the apple slices in the
demerara sugar and spices then arrange on top of one cake. Bake in a preheated
oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 25 – 30 min or until firm to the
touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple
and the whipped cream or crème fraiche. Best eaten on the day of making.
For a Victoria Sandwich Cake
,
use 225 g (8 oz) soft margarine or softened butter,
225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon
vanilla extract. Use the plastic kneader and process on
speed 2
for about 20
seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed
above. Fill with jam and vanilla buttercream icing.
For a Chocolate Cake
,
use the Victoria Sandwich recipe and substitute 225 g
(8 oz) self raising flour with 210 g (7
1
/
2
oz) self raising flour and 15 g (
1
/
2
oz) sieved
cocoa powder. Fill with chocolate or vanilla buttercream icing.
FARMHOUSE FRUIT CAKE
Makes a 20 cm (8 inch) cake
150 g (5 oz) softened butter or soft tub margarine
•
150 g (5 oz) caster sugar
•
2 medium size eggs
•
225 g (8 oz) self raising flour
•
1 tsp ground mixed spice
•
finely grated rind of 1 orange
•
2 tbsp juice from orange
•
2 tbsp milk
•
250 g (9 oz) mixed dried fruit
Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30
minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,
in the bowl with the
plastic kneader.
Process on
speed 2
for 15 seconds or until
well blended. Add the dried fruit and process using Pulse in short bursts until mixed.
Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in
a preheated oven at 150°C/300°F (Fan oven 140°C), Gas mark 2 for about 1
1
/
2
- 2
hours, or until a skewer inserted in the cake comes out with no uncooked mixture
attached. Leave to cool slightly in the tin before turning out.
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