GOD SAVE THE CAKE: 2014

MINI CHRISTMAS CAKES

Preparation time : 20 mins
Cooking time : 20-25 mins

INGREDIENTS :

• 175 g butter
• 145 g brown sugar
• 3 eggs
• 175 g self-raising flour
• ½ tsp baking powder
• 2 tsp ground mixed spice
• 2 tsp cinnamon
• The zest of an orange
• 150g mixed dried fruit
• 2 tbsp orange juice
• 115 g icing sugar
• 1-2 tbsp hot water
• 12 glace cherries
• Holly leaves to decorate

METHOD :

1. Preheat the oven to 180°C and grease a muffin tray.
2. Place the butter, sugar, eggs, flour, baking powder and mixed spice in a large bowl

and mix until pale and creamy ( 3-4 mins ).

3. Fold in the dried mixed fruit ,the zest of an orange, and orange juice.
4. Put the mixture into the muffin tray. Bake for 20-25 mins until risen and golden.

5. Leave in the tray for 3-4 mins then turn out onto a wire rack and leave to cool completely.

6. Sift the icing sugar into a bowl and stir in enough of the warm water to make a smooth and
thick icing.
7. Put the icing on the top of the cakes, letting it slowly drizzle down the sides.
8. Top each cake with a glace cherry and a couple of holly leaves.

Enjoy with a cup of tea ; )

BANOFFEE IN A GLASS

Banoffee is an English dessert made from bananas, cream and toffee. Its name is a contraction of banana and toffee. It is generally made on a pastry base or with crumbled biscuits. Here we have all the ingredients but set in a glass.

INGREDIENTS :

For one glass

• 2 or 3 speculos or digestive biscuits ( depending on the size )
• 2 or 3 tablespoons of homemade cold Dulce de Leche ( made one day before )
• ½ sliced banana
• 3 or 4 tablespoons whipping cream ( see the recipe in Victoria sponge cake recipe )
• Dark chocolate to grate over the top

METHOD :

1. Put the small biscuit chunks into a glass.

2. Add the Dulce de Leche.

3. Cover with sliced bananas.

4. Add the cream on the top of the bananas.

5. Grate some dark chocolate over the top.

And that's it! So very simple, so very delicious !

METHOD FOR DULCE DE LECHE :

• Put the can of sweetened, condensed milk into a large pan of boiling water.

Make sure you put enough water to cover completely the can.
• Cook the can for 3 hours, add water when necessary : the can must always be covered by
water.
• Remove the water from the pan . Let the can cool.
• Open the can and put it in the fridge.

Enjoy with a cup of tea ; )

VICTORIA SPONGE CAKE

Victoria sponge cake derives its name from Queen Victoria.

During her reign, the tradition of tea - time was adopted. It was invented by one of her lady in waiting the Duchess of Bedford.

Soon, Queen Victoria adopted this craze. This sandwich cake was probably Victoria's favourite one to accompany tea.

INGREDIENTS :

For the cake :

• 280 g self-raising flour
• 280 g unsalted butter at room temperature
• 265 g sugar
• 5 large eggs
• 1 ¼ tablespoon of vanilla extract
• 1 ¼ teaspoon baking powder
• 1 ¼ tablespoon milk

For the filling and the topping :

• 8 tablespoons strawberry or raspberry jam
• 15 g icing sugar for the clotted cream and more for the topping
• 25 cl cream
• Few drops of vanilla extract for the clotted cream

METHOD :

1. Preheat the oven to 180°C.

2. Grease 2 tins ( 23 cm )

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Add the eggs one at a time and mix well after each egg. Add the vanilla extract.

5. Add sift flour, baking powder, milk and mix.

6. Equally divide the mixture cake mix into 2 .

7. Bake for 30 minutes or until the cakes are risen and pale golden.

8. Turn the cakes onto a rack and let them cool.

9. For the clotted cream, whisk the cold cream, the vanilla extract and the icing sugar until thick.

10.Spread the jam over one cake then spread the clotted cream.