Apricot & Peach Pudding Delight

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Ingredients:

The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature

Preparation:

Filling:

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  • Mixed it all in, gently and set aside

Batter:

  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

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  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg

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  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

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  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

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  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream
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My Apple tart

This is my boys favourite tart: it just goes in one sitting AND it’s very easy to make….

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Ingredients:

Sweet Shortcrust Pastry:

  • 250g flour
  • 160g cold butter, diced
  • 50ml milk, at room temperature
  • 3g salt
  • 15g vanilla sugar
  • 1 egg yolk

The Filling:

  • Apples, thinly sliced
  • Lemon juice
  • Cinnamon
  • Jam, any

Preparation:

Pastry:

As posted in:

https://farandoleofcakes.com/2015/06/09/american-cherry-pie/

from:

https://farandoleofcakes.com/2017/06/06/my-go-to-pastry-book/

Remember, it needs to rest at least an hour in the fridge, during which time you can prepare the apples…

Filling:

  • Start by pealing the apples, it takes me 3 for a medium size tart tin, 9″/ 23cm, and halve
  • Core each half with a melon baller and slice thinly. Place in a bowl, sprinkle some lemon juice to prevent the apples from browning and some cinnamon powder, to taste

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  • Cover and leave aside the pastry is ready, after blind baking
  • Brush some jam at the bottom of the pastry: use any you like, raspberry is colourful, apricot… today I’m using mango and start arranging your slices

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  • Make a glaze with some more jam, a little cold water and a tsp of vanilla extract

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  • Brush all over the fruit and side of the pastry

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  • Bake in the warm oven at 180°C/160°fan/ Gas 4 for 30mn. Leave to cool slightly and brush some more glaze on the fruit

Enjoy warm or cold, with custard, ice cream or as is!

Lavender Cake

It’s one I have done before, as you can see on my pictorial frieze above…. I thought at the time it would be hit or miss, an acquired taste, but no, half of it went in one sitting…. No different 2 years later!

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Ingredients:

  • 175g unsalted butter, at room temperature
  • 140g caster sugar
  • 3 eggs
  • ½ tsp bicarbonate of soda
  • 175g self-raising flour
  • ½ tbsp dried culinary lavender, roughly chopped (double if fresh)

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  • 30ml milk
  • ¼tsp lavender extract

 

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 8″/20cm round cake tin
  • Cream the butter and sugar in a large bowl until light and fluffy
  • Add the eggs, one at a time , between well in between, and don’t worry if it looks curdled

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  • Add the sifted soda and flour to the mixture

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  • Fold in by hand with the lavender, dried and extract, and the milk

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  • Spoon the mixture into the tin and smooth the top level

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  • Bake for 50mn to an hour, until a skewer comes out clean and golden
  • Leave to cool for 5mn before turning out on to a wire rack to go cold

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For the topping: some icing sugar mixed with a little milk and a tiny amound of purple food colourant

 

 

Orange and Banana Bundt Cake

As you will already have guessed, banana cake is a firm favourite… could do it in my sleep so it was high time to revamp it a little: in comes oranges!

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Ingredients:

  • 125g unsalted butter, at room temperature
  • 2 tsp grated orange rind
  • 125g caster sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed
  • 60ml fresh orange juice
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 190g self-raising flour
  • 35g plain flour
  • ½ cup of: whatever takes your fancy, walnuts, sultanas… choc chips for boys in this case…. next time, I would like to try cranberries

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 9″/23cm bundt tin
  • Cream the butter, rind and sugar in a medium bowl until light and fluffy

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  • Add the eggs one at a time beating thoroughly after each addition
  • Add the banana and stir until combined

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  • Add the sifted soda, baking powder and flours to the mixture with the remaining ingredients and fold in by hand until just combined
  • Add the juice and chosen dried extras

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  • Spoon into the prepared tin

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  • Bake for 45 minutes or until a skewer comes out clean

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  •  Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool

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  • Dust with icing sugar

“Minecraft” Birthday cake

It was a no brainer: the boy plays Minecraft all the time and had his 7th birthday coming…. It seemed like an easy thing to do, icing blocks of cake one on top of the other… Not so so. I am not quite ecstatic about it but Sebastian loved it, especially the TNT bloc!

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All I did is bake one batch of my “No fail chocolate cake”

https://farandoleofcakes.com/2015/11/19/no-fail-chocolate-cake/

and same again without the cocoa powder, adding some vanilla powder: it was actually very nice and will post that recipe too soon….

Coca~Cola Cake

I was in Atlanta recently, where Coca~Cola has its headquarters. Needless to say that it is everywhere and used for anything so why not a cake? The old fashioned southern recipe from Georgia requires “full fat” coke, the locals might even say “is there anything else?” and I did comply…. I haven’t bought that version in soooo many years! And a lot of sugar, that’s where I drew the line, I just couldn’t put the amount stated…. a healthier version it is and it tasted wonderful! It also came right on cue for another birthday treat: I didn’t fancy making anything complicated, organising the party is tiring enough. The cake is actually best done the day before, so the icing can sip into the cake overnight…

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Ingredients:

For the cake:

  • 125ml buttermilk
  • 225g/ 8oz butter (it can be half flavourless oil)
  • 50g/ 2oz cocoa powder
  • 250ml Coca~Cola
  • 255g/ 9oz flour
  • 255g/ 9oz sugar, only! I would even reduce that next time to 200…. {original: 350g}
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • sprinkle of ground vanilla *optional
  • 2 large eggs
  • 1 tsp vanilla extract

For the Coca~Cola frosting (what did you expect?)

  • 115g butter
  • 80ml Coca~Cola
  • 25g/ 1oz cocoa powder
  • 280g icing sugar
  • ½ tsp of coke extract ( if not available, use vanilla)

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Preparation:

The cake:

  • Prepare a rectangular 33x23cm/ 13×9″ baking tin with butter and flour or greaseproof paper
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My brownie pan was not deep enough as slightly smaller, it needs to be at least 5cm/ 2″

  • As usual, I need to address the lack of buttermilk in France first: add a tsp lemon juice to 125ml of semi or full fat milk, at room temperature and leave for 10mn
  • In a pan, over medium heat, melt the butter. Add the cocoa, stirring constantly, then the coke
  • Bring to the boil and whisk for 5mn then set aside

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  • Preheat oven to 180°C/160°fan/ Gas 4
  • In a large bowl, sift together the flour, the baking soda and the salt. Whisk in the sugar ( I used dark brown) and the ground vanilla if used

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  • Gradually, mix in the coke mixture

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  • To the buttermilk add both eggs and vanilla extract and stir into the batter in 3 or 4 batches until well combined

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  • For the purists: at this stage in Atlanta, one adds 2 cups of mini marshmallows to the batter, which disappears in the baking… I had 1 cup in my pantry so I did…

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  • Pour the batter in the tin and bake for 30 to 40mn (should have been 30mn but it took longer so check your oven) until your testing needle comes out clean

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The Frosting:

Cannot be done whilst waiting but once you take cake out of the oven….

  • Sift the icing sugar in a bowl
  • Melt butter in a pan over medium heat then add cocoa and coke. Stirring constantly bring to the boil. Remove from the heat and add extract if used
  • Add to the icing sugar, whisking until smooth and glossy

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  • Pour all over the cake, filling all the gaps but never using a spatula, if you want to keep the shine
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I cut the top of my cake as I needed it to be flat for my birthday icing topper

  • Let it cool overnight, in a sealed container or can be kept longer in the fridge but it won’t last that long!

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*** On a personal note: the coke flavour is particularly stronger in the frosting and it tasted very sweet. The cake is definitely a keeper as it rose so well, is a bit different than the usual chocolate cake and benefits from being done the day before to allow the flavour to develop…. Next time, I would probably ice it with my usual chocolate buttercream or ganache!

Vanilla Yoghurt Cake

Yoghurt cake is a traditional French bake which uses usually a plain natural yoghurt, but really anything in the fridge can do! and it is so easy to prepare: no scales nor standing mixer! As you will see later, it can also be baked in whatever tin you own! The only must: a yoghurt!

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Ingredients:

  • 2 vanilla yoghurt pots
  • 3 eggs, separated
  • sugar
  • flour
  • 1 tsp ground vanilla
  • 50g melted butter
  • 1½ tsp baking powder (1 sachet)

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and grease&flour your chosen tin: the first time I used a kouglehof tin (like a bundt but deeper, from Alsace) and sprinkled some chocolate chips at the bottom. The 2nd time, I went for a basic 8″/20cm round tin

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  • Pour both yoghurt pots in a large bowl. Wash one of the pots as it will be used as a measuring cup! that easy!

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  • Add egg yolks and mix

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such beautiful deep colour when it comes from my own chickens!

  • Add 1 pot of sugar and mix (and up to ½ pot more if plain yoghurt used): I chose vanilla sugar
  • Add 3 pots of flour: plain if that’s all you have, but I mixed it myself with 2 plain + 1 cornflour first time and 2 plain + 1 rice flour second time. Mix well and add ground vanilla

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  • Mix in the melted butter (you could use ½ pot of oil if easier or preferred, but I never use oil in my cakes as I can taste it….)
  • Add the baking powder
  • Whip up your egg whites

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  • Gently fold in

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  • You should get a very smooth batter

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  • Pour into your prepared tin and bake for 35 to 40mn, until firm to the touch

On my second go, upon request from a neighbour, I used pearl sugar

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was worried about using brown rice flour but still got a beautiful rise!

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Chocolate & Pear Sponge Cake

It’s been a while but Christmas did what it does best, piling on the pounds, a couple at least, so I thought it best to stay away from baking for a bit…. I actually baked this cake a while back and simply forgot to post it! Pears compliment really well chocolate and it adds a healthy touch… My baking apron is back on!

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Ingredients:

  • 175g softened butter
  • 125g soft brown sugar
  • 3 lightly beaten eggs
  • 150g self-raising flour
  • 15g cocoa powder
  • 1tsp espresso powder *optional
  • ¼tsp salt
  • 2 tbsp room temperature milk
  • 2 pears, peeled, cored and sliced

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round loose-bottomed cake tin, greased and lined
  • In a large bowl, cream together butter and sugar until pale and fluffy.
  • Gradually, add the eggs to the mixture, beating well after each addition. Don’t worry if it starts to look a little curdled.

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  • In a separate bowl, sift together the flour, coca powder, espresso powder if used and salt.
  • Fold the dry ingredients gently into the creamed mixture until well combined.
  • Stir in the milk and pour the mixture into your cake tin. Level the surface.

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  • Arrange the pear slices on top of the batter.

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  • Bake in the oven for about 1 hour until the cake is just firm to the touch and the sides have started to shrink from the side.
  • Leave to cool in the tin for 10mn before transferring to a wire rack.

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Baseball Cake

At least, I was given enough notice: since the “football cake”, I had been told what was expected of me….

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For the base, I used my recipe of “Custard cake”, without the rhubarb

https://farandoleofcakes.com/2014/09/15/custard-cake-with-roasted-rhubarb/

Two of, sandwich together with some plain vanilla icing, also used for the top. For the sandy texture of the playing field, I just coloured some sugar

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As for the ball, I used the same method as for my football

https://farandoleofcakes.com/2015/03/31/football-cake/

in order to have something “chocolatey” too…

 

Not perfect but the Birthday Boy was happy!

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Kaki (Persimmon) & Cinnamon Crumble Cake

Kaki fruits are in full season and can be of an acquired taste. They are delicious on their own, eaten as an apple, or transformed into a very tasty cake as you will soon discover!

 

 

Ingredients:

Kaki filling:

  • 2 tbsp butter
  • 45g dark brown sugar
  • 4 Kakis peeled and chopped
  • 2 tbsp lemon juice, fresh if you can (unlike me!)
  • 2 tbsp cornstarch
  • 60ml water

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For the batter:

  • 110g soft butter
  • 125g light brown sugar
  • 3 eggs
  • 525g flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • ¼tsp salt
  • 375ml buttermilk (if unavailable, make your own adding 3 tsp white wine vinegar to skimmed or semi milk)
  • 1 tsp cinnamon extract

For the crumbs topping:

  • 55g butter
  • 75g flour
  • 75g light brown or vanilla sugar
  • ¼ tsp ground vanilla

Preparation:

  1. Fruit filling:
  • Melt the butter in a medium size pan and add the brown sugar
  • Add the chopped fruits and lemon juice and cook, stirring for 2 to 3mn
  • In a small bowl, dissolve the cornstarch in the water
  • Add to the pan and cook a further 2mn until thick
  • Leave to cool down completely

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2. Cake batter:

  • Start by making up the buttermilk if you haven’t got any
  • Preheat oven to 180°C/ 160°fan/ Gas 4 and grease or line a 23cm/ 9″ round or square cake tin
  • In the mixer, cream together the butter and sugar until light and creamy
  • Add one egg at a time, beating well each time

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  • In a mixing bowl, sift together the flour, baking powder, soda, salt and cinnamon

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  • Add the dry ingredients alternatively with the buttermilk and cinnamon extract to the egg mixture and beat until well incorporated

3. Crumble:

  • In a mixing bowl (use the flour one and save on washing!) combine the butter, flour, sugar and ground vanilla using your fingers until you get fine crumbs

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4. Assembly:

  • Spread half of the batter in the prepared cake tin
  • cover with the fruit filling
  • Drop spoonfuls of the remaining batter, as much apart as you can

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  • Sprinkle the crumble over evenly

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  • Bake in the oven for 50to 55mn, until golden brown and skewer comes out clean

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  • Leave to cool slightly and serve warm with custard or ice cream…. although cold the next day was just as nice! If it lasts that long…. 😉