Peanut & Chocolate Fudge Cake

As at the moment I do not have a camera I am a little stuck for posting in this blog. So sorry that once again it is just a single photo … but you can see it’s a good ‘un 🙂

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This is a lovely cake, unapologetic of its nuts and dairy and sugar. But for a celebration or general gathering it is always a delight to see.

I hope you enjoy it.

Peanut & Chocolate Fudge Cake

360g / 12 oz sifted self-rising flour
120g / 4 oz cocoa

1/2 tsp baking powder (or baking soda)
1/2 tsp sea salt
240g / 8 oz butter, at room temperature

480g / 1 lb Muscavado Sugar

120g / 4 oz 85% chocolate
4 eggs

250 ml / 8 fl oz milk
2 tsp vanilla paste

Set oven to 350˚F/180˚C/Gas 4 .
Parchment line three 23cm round cake tins.
Sift the flour, cocoa powder, baking powder/soda and salt into a large bowl.
On a stand mixer with the paddle attachment beat the sugar and butter for about 5 minutes, until nice and fluffy.
Whilst that is happening put the chocolate into the top of a double boiler (or like I do, a bowl over a small pan of hardly simmering water) and gently stir as it melts.
As soon as it is melted remove it from the top of the pan. And set to one side.
Beat together the vanilla paste and the eggs just to break them up.
Add slowly into the butter and sugar as it mixers. This can easily take another 5 minutes to do well.
Once that is done turn the beaters to slow and pour in the chocolate and allow it to barely mix together.
Add into the flour mix and along with the milk stir and fold until well blended.
Divide among the 3 prepared cake pans.
Bake for 30 to 35 minutes, or until a skewer comes out almost clean.
Cool in the pans for about 20 minutes. Then turn onto wire racks.
Do not peel off the paper on the bottom cooled completely (they will be too fragile).
Fill and coat with the Peanut Butter Topping (recipe below) however you particularly like. I generally like to leave the sides bare as people like to see that there are ‘layers’ 🙂
Then make up the Peanut Fudge Ganache and make into balls or quennels to top the cake (these are fab, like a really good peanut truffle – try not to eat it before using what you need for the cake.

Peanut Butter Topping


210g / 7 oz cream cheese
210g / 7 oz butter (at room temperature)

480g / 1 lb icing (confectioners) sugar
120g / 4 oz smooth peanut butter

On a stand mixer with the paddle attachment beat the cream cheese, peanut butter and butter until light and fluffy.
Turn the beaters to slow and slowly mix in the icing (confectioners) sugar.
Turn the speed up again and allow to beat for another minute or so until light and fluffy

Peanut Fudge Ganache

3 oz dark chocolate

1 tbsp smooth peanut butter
1 tbsp golden syrup
In the top of a double boiler or in a bowl set over simmering water, stir together the chocolate, peanut butter, and golden syrup as it melts together.
Remove from the heat and beat until just thickened.
You need to shape this whilst it is warm 🙂

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Chocolate & Apple Cake

I have had so many people contact me recently because they are suffering from a wheat and/or gluten sensitivity. I have suffered this at various points in my life and I know how miserable and difficult it can make life. But unless you are allergic or a Coeliac, it can get better and as long as you do not eat gluten strengthened bread, pastries, biscuits etc, you will be able to eat wheat again. After all it is a lovely sweet grain, but I know I can never eat cheap bread, or anything from a high street or supermarket bakery (just set me off again). So no Cheese and Onion Pasty for me, but I can very happily make Cheese and Onion Pie at home (Oooh now there’s an idea!)

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I made this as a practice recipe, but it turned out really well. I put the photo onto Facebook and it was really well received, so I said I would blog it today.

So not the usual amount of photos but you can see what a lovely moist cake it is.

If this is too large a cake then halve the recipe and bake in a 23 cm cake tin.

Chocolate & Apple Cake

180g / 6 oz Butter
180g / 6 oz Muscavado sugar
6 Eggs
7 oz Gluten Free Self Raising Flour
90 g / 3 oz Cocoa powder
240g / 8 oz sweet eating apples
a pinch of sea salt
1 teaspoon of baking powder

Set oven to 350˚F/180˚C/ Gas 4.
Parchment line or greaseproof paper or butter and flour a 29 cm cake pan.
Wash the skins and then grated the apple on a large hole.
Break the eggs and beat with a fork to break up.
Sift together the flour, salt, cocoa and baking powder.
Melt the butter in a large pan.
Cool slightly then beat in the sugar.
Add the egg and beat to incorporate.
Add in the flour mixture and grated apple then fold to mix.
Divide between the pans.
Bake for 1 hour and 10 -15 minutes, until a skewer comes out clean.
Turn onto a cooling rack (make sure you turn it again so that the bottom of the cake is on the rack as the top will still be a little tender and a little stickier than a usual sponge).

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If you like you can top with a Chocolate butter cream

120g / 4 oz Butter
240g / 8 oz Icing sugar
90 g / 3 oz Cocoa powder
60 ml / 2 fl oz strong black coffee

Have the butter at room temperature.
Beat until soft. then sift the icing sugar and cocoa and start to fold, stir and then beat it into the butter.
Finally add the coffee and beat until very light and fluffy.

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Italian Pear & Chocolate Cake

Monday was my birthday and I spent the day in an oddly snowy London (for March!) with my two daughters.

When I was little my Mumma would make us this birthday cake every year. In rural England in the 1960’s and ’70’s Vanilla was not obtainable so she flavoured the cream with lemon. In the method I have made a few nods to the way my mum made it, which is what I do when I make it.

It is a super cake. I really hope you like it as much as I do.

Have a great weekend.

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🙂

Italian Pear & Chocolate Cake
360g / 12 oz butter, at room temperature
360g / 12 oz sugar
5 eggs
360g / 12 oz sifted self-rising flour
250 ml Strong coffee
1 tsp sea salt
Preheat oven to 350˚F/180˚C/Gas 4.
Grease and line a 29 cm cake tin.

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Cream butter and sugar.
Add eggs 1 at a time, beating well after each addition.
Sift the flour and salt and add together with the coffee and fold until mixed.
Pour the batter into the prepared pan.
Bake for 45 to 50 minutes or until a tester or toothpick inserted into the center comes out clean.

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Remove from the oven and transfer to a cooling rack.

Vanilla and Chocolate Pastry Cream
6 egg yolks
120g/4oz sugar
2 tbsp plain (AP) flour
2 tbsp cornflour
600ml/40fl oz milk
1 tsp vanilla bean paste
30g/1oz butter
240g/8 oz plain chocolate

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In a large saucepan, beat together the eggs, flours, vanilla and sugar until nicely combined.

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Set aside.
Heat the milk in a separate saucepan, bring just to a simmer.

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Pour the hot milk onto the egg mixture, whisking all the time, then turn the heat on under the pan and whisk to the boil.

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Remove from the heat and stir in the butter.

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Add the chocolate to a small bowl.

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Pass the cream through a sieve to remove any eggy pieces or lumps of flour.

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Pass half of it directly onto the chocolate. This will encourage it to melt just right.

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Give it a good stir to make sure it is all melted.

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Give the surface a spray with some bland oil, then cover with a piece of cling film (touching onto the surface) to prevent a skin forming.
Place it somewhere to cool as quickly as possible.

Filling
10 pears (poached until tender) or 2 tins of pears.
Amaretto or Limoncello

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Slice the Pears into 3 -4 mm slices.

Assembly

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Slice the cake in two.

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Sprinkle the base with some of your chosen alcohol (don’t worry if you don’t want to use any, you can add a few spoons of the pear juice)

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Spread the base with the vanilla pastry cream.

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Cover this layer with the sliced pears.

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Add the top layer of sponge.

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Spread the top with the chocolate pastry cream.

I like to sieve a spoon of icing sugar and cocoa powder right on top.

Enjoy

🙂

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email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

Mexican Chocolate Coffee Cake

I had never heard of this cake until I read a ‘WordPress’ post ( Please see comments boxes for http).

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And it wasn’t like any recipe I had tried before, so I thought I needed to give it a go.

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If you look at the original recipe you’ll see I’ve made a few changes and I hope these are for the better. I have taken out the butter and this makes for an ethereal, soft cake which works really well with the Cream Cheese.

The praline is easy to do. Please go here for the recipe.

This is now one of my favourites – really great for a ‘Grown Up’s’ Birthday.

🙂

Mexican Chocolate Coffee Cake

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375 ml cup strong coffee
120g / 4 oz cocoa

Heat the coffee and stir in the marshmallows to melt them.
Set aside to cool.

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500g / 1 lb Self Raising flour
740g / 1lb 4 oz sugar
1 tsp. nutmeg
3 beaten eggs
2 tsp. vanilla
250ml vegetable oil
185ml live yogurt

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Line a 3 x 21cm cake tins with parchment paper.
Preheat the oven to 350˚F/180˚C/Gas 4.
Combine flour, sugar, nutmeg.
Whisk together the eggs, vanilla, oil and yogurt. Whisk in coffee mix.

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Pour the wet into the dry and fold together quickly.
Divide between the 3 parchment lined tins.
Bake for approximately 30 – 35 minutes.
Allow to cool in the tins.
This is a delicate cake.


360g / 12 oz. Cream cheese, room temperature
6 oz. powdered sugar
2 tsp vanilla extract
90g / 3 oz melt chocolate
Empty the cheese into a bowl add the sugar and vanilla and mix well to form a nice soft icing. No need for over vigorous beating.
Spread over the cooled cake. On each layer add a drizzle of the melted chocolate.

I added the almond praline as a dramatic finish.

https://scarletrosita.wordpress.com/2013/02/15/almond-praline/

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Roasted Hazelnut & Browned Butter Cake

I am such a fan of Hazelnuts and this cake is made all the nuttier because of the browned butter. Plus it has Muscavado sugar and it’s Gluten and Wheat Free. This has to be tried with a small strong coffee (you chose the origin of the style), just give yourself those 5 minutes to enjoy it and all memories of nasty, stale nuts in and on cakes will waft away on the perfumed breeze of your joyous exhalations  … no really, it’s true 🙂

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Roasted Hazelnut & Browned Butter Cake

210 g / 7 oz hazelnuts

240 g / 8 oz butter

2 tsp vanilla extract

180 g / 6 oz Muscavado sugar

120 g /4 oz Gluten & Wheat Free SR flour

8 egg whites

3 tablespoons granulated sugar

Preheat your oven to 350˚F, 180˚C or Gas 4.

Grease enough parchment paper to line a 29 cm /12″ round cake pan. Parchment paper is best as this cake sometimes sticks.

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Spread the hazelnuts onto a tray and pop them into the oven for 5 – 10 minutes, stay alert as son as you smell them they are done (the more you do this the more confident you’ll become in trusting your sensesas you cook).

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Put them on the side to cool.

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Now put the butter into a medium sized saucepan and set to melt over a moderate heat. Once it is melted, stand by the cooker, turn the heat up and watch it as the butter rises and you start to notice the foam in the centre change colour from yellow, to amber to a deeper brown. It’s done! Take it off the heat and allow it to settle and cool for 10 minutes.

Now put the nuts into the food processor and milled to a fine crumb, or chop on a board, it will take a little longer but is perfectly fine.

Stir together the nuts, flour and sugar (squeeze any lumps of sugar between your fingers and they will break down.

Whisk the egg whites. Add the granulated sugar and whisk until very stiff peaks.  Transfer the whites to the large mixing bowl with the sugary, floury nuts.

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Pour the butter into the bowl too and make sure to tip in the browned sediment, I have photographed it so you can clearly see it. This is all the lovely flavour. Now add the vanilla too.

Fold together the dry ingredients, the brown butter, vanilla and egg whites.

Pour the batter into the prepared cake pan, and bake for 50 minutes.

Cool on a rack 30 minutes.

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Now lift the cake out and remove the paper and set the cake onto a plate.

Chocolate Ganache 

120 g /4 oz 70 % Cocoa solids Chocolate, chopped
60 ml / 2 fl oz double cream

Put the cream into a small saucepan and over a medium heat just bring it to simmering point (where you can see a few bubbles forming at the edge.

Turn off the heat and add the chocolate in one go and stir quickly until it has melted, thickened and glossed up, beautiful.

Pour it over the cooled cake. I like to cress it with a few chocolate dipped coffee beans 😉

 DSCN4015This cake is available to order from me (UK Mainland) for £26  + £8 P&POther countries then please contact me for more information :)http://www.facebook.com/ScarletRosita

or email scarletrositafood@btinternet.com

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana Bread

This is such a great cake, the fact that on a normal day it has bananas in it is a bonus.

This is the cake that I use in the Winter Semifreddo (without the chocolate topping), it gives the best texture and a stable consistency to the pudding in a way that no other cake does.

I am giving the recipe twice as one is perfect for Vegans, or if you need to avoid eggs for any reason, but a good cake recipe that doesn’t contain all the typical cake ingredients is turning into something of a speciality for me.

I promise you, once again, this is a very simple and straight forward recipe that will produce no gnashing of teeth in frustration 😀

Banana Cake

Banana Cake (Like you’ve never had before)

Banana Cake 1

6 large ripe bananas (at least as ripe as in the photo, even blacker is better for flavour but less black is Okay too)

2 egg

160 ml / 6 floz olive oil

140 ml / 5 floz honey

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz  Gluten Free Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

or

*Vegan Banana Cake (Like you’ve never had before)

6 large ripe bananas

2 tbsp Vinegar (Balsamic is best (the flavour is great with the Banana but Malt is fine too, whatever you have in the cupboard- all the acid smell will be gone once it is cooked)

160 ml / 6 floz olive oil

140 ml / 5 floz Golden Syrup or Agave Nectar

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

*asterixed points are for Vegans only to follow

# hashtagged points are for the non Vegans to follow

Preheat your oven to 350˚F, 180˚C or Gas 4.

#Butter a piece of greaseproof paper or parchment.

*Vegans: Brush with a little oil a piece of greaseproof paper or parchment.

Use it to line a 23 cm/9” bundt pan. Or a round cake pan, I like the look of it in the Bundt, but keep it 23 cm/9”. This is a nice big cake and the cake will either need the whole in the Bundt or else to be thinned a little with the extra width.

Sift together baking soda, salt and flour.

Banana Cake 2  Banana Cake 3

Mash the bananas until liquid. You can do this in the food processor or with a potato masher or just a fork, they are all fine methods.

Banana Cake 4  Banana Cake 6

#Add to the bananas the eggs, oil, honey and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

*Vegans: Add to the bananas the vinegar, oil, Golden Syrup/Agave Nectar and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

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Pour the banana ‘smoothie’ into the flour mix and stir with a whisk until just combined.

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Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.

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Cool the cake in pan on rack for 10 -15 minutes.

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Turn it out and allow to cool completely.

Bring a small pan of water to the boil, pop a heatproof dish on top of the pan and turn the heat off (the residual heat should be sufficent to melt this tiny amount of chocolate).

Use a butter knife and gently poke and stir the chocolate until it is melted. Now use a cloth to take the dish off the pan. Just wipe away any drips from the bottom of the bowl so they don’t drip onto the cake and spoon and tip the chocolate all over the top, let it dribble . I like to add a few Banana Chips but that is up to you.

Banana Cake

I like the strong chocolate and I have often used the 85% Cocoa Solids Chocolate but you can use milk chocolate or white chocolate, or no chocolate at all.

Needless to say the cake I used in the Semifreddo did not have a chocolate topping

Enjoy 🙂

 

 

 

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest