This post isn’t a recipe but rather a review of some recipes which fellow cake fans and spice lovers may appreciate. I’ve included relevant links and tips.

Mince pies

Mince pies are the best of all Christmas foods, as long as they’re nicely made! For me, factory ‘perfect’ pastry and sadly moderate-flavour mincemeat are an injustice to the season.

Homemade mincemeat is very easy to make and tastes SO much better than what you get in the shops. You can modify it to suit your own taste, leave the alcohol out for tee-totallers and keep it vegetarian using vegetable suet instead of the traditional pig or beef based variety. To make my mincemeat I abide by Delia Smith’s classic recipe. I make half the mix which is enough for about 30 mince pies. (I don’t make them all at once!)

This year I substituted most of the sultanas and currants for dried, chopped figs and this proved very popular.

To make the pastry you’ll need 2:1 flour and fat (butter and lard or just butter), a pinch of salt, some water and any spices or citrus zest you’d like to add. Again, Delia has the classic recipe and method. Don’t be scared!

Making the mincemeat is a two day process and putting the little pies together can also be time consuming. I still think it’s worth it though, for an extra special treat!

Cinnamon buns

Internet to the rescue again! I came across this recipe following a mention of cinnamon buns on Twitter. Like the mince pies, it’s a little time consuming (think a couple of hours rather than a couple of days though).

They are soft, light and delicious. Even better, they look more complicated than they are!

If you love cardamom and cinnamon these bread treats are for you. Well worth trying!

PS. I also halved this recipe, which made plenty of buns for me, my husband and several friends.

PPS. Dried yeast works fine – I used a couple of teaspoons.

Unbaked, un-squashed cinnamon buns

Nordic Baking

You may have noticed that Scandinavian cuisine is becoming trendy (hence the cinnamon buns). I’d originally suggested the new book from @scandilicious might be a good Christmas present but my in-laws surprised me with the Nordic Bakery Cookbook by Miisa Mink.

I’ve already tried two of the bread recipes and there are many more, breads, tarts, cakes and party snacks to get stuck into. Trust me, it’s not all herring and Jarslberg! I’d recommend this book for any keen baker, regardless of your interest in Norwegian or Scandinavian culture.

Happy baking!

My life seems to have been filled with cake recently. I reviewed a cupcake recipe book, made parsnip and hazelnut cupcakes, got to try a friend’s lemon drizzle cake, got a very nice comment on my raspberry cake recipe and now this! It’s warming, autumnal and lower in saturated fat than many of its cakey brothers and sisters. This is because I made it with rapeseed oil, although you could use sunflower or vegetable oil instead. You can even use butter if you really can’t do without the extra rich flavour!

If you want to use butter the quantity you’ll need is 8oz.

When it comes to serving, a cup of jasmine tea or a latte is the ideal accompaniment. If you want to use it as a dessert, serve warm with a little pouring cream or custard and a few toasted almond slithers.

Ingredients:

• 2 pears and 1 eating apple or 2 eating apples and 1 pear (rosy skinned apples look best)
• 2 eggs
• 80z self raising flour
• 8oz caster sugar or demerara
• 130mls of rapeseed oil
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground allspice
• 1/4 grated nutmeg, or 1/4 teaspoon of ready-ground nutmeg
• Optional extras – lemon zest, a handful of chopped roasted hazelnuts, a handful of sultanas

For the syrup glaze:

• 1 tablespoon of lemon juice
• 1 tablespoon sugar
• A pinch of cinnamon

Method:

1. Whisk the wet ingredients together with the sugar and sift in the spices and flour
2. Peel and chop the pears and mix them into the cake batter, along with any of the optional extras if you want to include these
3. Pour the mixture into an 8 inch spring form tin which has been greased with a little rapeseed oil (I used a ring-shaped cake tin but other shapes are fine)
4. Slice the apple into half-moons, leaving the skin on, and place them on top of the cake mixture to make a uniform pattern
5. Bake at 170°C for 25-30 minutes
6. When cooked, remove from the oven and let it cool in the tin for a few minutes
7. Remove the sides of the cake tin and flip it out carefully onto a wire rack to finish cooling
8. When it is cool, flip it onto a serving plate so that the apple slices are facing upwards again
9. In a saucepan, heat the lemon juice, sugar and cinnamon until the sugar melts. Don’t stir!
10. With a pastry brush, dab the syrup over the top of the cake to glaze the apple slices and give them a good shine

Feel free to play around with the spice quantities to suit your own tastes. Although you’ll want to avoid overpowering the flavour of your fruit an extra hit of ginger or cinnamon may be just what it needs to counteract rich custard or appease demanding taste buds.

This recipe is taken from the book ‘Cupakes’ by Sue McMahon. You can read my review of the book here.

Parsnip may seem a strange addition to cakes but, upon eating, I found that the effect is similar to that of the carrot in carrot cake, adding a little sweetness and moisture. The recipe is taken directly from the book, with permission from the publisher. It makes 12 standard-size cupcakes.

For the cupcakes:

• 125g (4 1/2 oz) butter, softened
• 125g (4 1/2 oz) caster sugar
• 2 medium eggs
• 125g (4 1/2 oz) plain flour*
• 1 level tsp cinnamon
• 1 small parsnip, peeled and finely grated
• 100g (3 1/2 oz) hazelnuts, lightly roasted and chopped

For the topping:

• 1 quantity of cream cheese frosting (300g or 10 1/2 oz cream cheese mixed with the zest and juice of a lemon and 3-4 tbsp icing sugar)
• 100g (3 1/2 oz) hazelnuts, lightly roasted and chopped

Method:

1. Preheat the oven to 190°C
2. Beat the butter and sugar in a bowl until light and fluffy
3. Add the eggs and sift over the flour and cinnamon
4. Beat the mixture until smooth, then stir in the parsnip and hazelnuts
5. Divide the mixture evenly between paper cases in a bun tray and bake for 15-18 minutes
6. The cakes should have risen and be just firm to the touch in the centre
7. Remove the cakes from the oven and cool them on a wire rack
8. When they’re completely cool, spread the cream cheese frosting over the tops and sprinkle over the remaining nuts**

*I’m not sure if the inclusion of plain flour is a mistake, as no raising agent is specified. In the equipment and ingredients section at the front of the book it advises the use of baking powder with plain flour but I thought it odd that this wasn’t mentioned in the recipe. When I made them I substituted self raising flour and the result was very good.

**If frosting isn’t for you don’t worry – these cakes are delicious and moist without it too.

Freeform chocolate biscuit method:

First, decide to halve the mixture as I don’t need 30 biscuits. Then weigh out the right amount of butter and too much sugar, after forgetting to halve the second ingredient on the list. Make sure to use two kinds of sugar, a small amount of the right sugar topped up with something else, because you ran out. Cream together and add the right amount of flour, followed by too much cocoa in an attempt to balance the excess sugar. Realise you cannot pipe the mix as per the instructions and settle for making odd sized circles instead. Bake for the specified time at a slightly cooler temperature because the oven is fierce. Separate with a knife because the biscuits have spread out too much and stuck together.

They turned out very well after all that, although I suspect they bear little resemblance to what I intended to make. It just goes to show that sometimes, even with baking, a few modifications or errors aren’t the disaster you might expect.

Want to recreate these crispy, modified beauties?

If you’d like the modified recipe to make your own chocolate biscuits please let me know. If you have a favourite chocolate biscuit recipe I’m keen to hear it!

Although I’ve placed these cakes in the dessert section they’re actually good for elevenses, lunch or afternoon tea alongside a cup of coffee or a glass of milk. I don’t normally go for chocolate cake as it often seems dry or not chocolaty enough but a burst of optimism overtook me at the weekend and this is what I ended up with.

The recipe is an adaptation of my Mum’s classic sponge and it worked really well. The quantity made eight generously sized heart shaped cupcakes.

Ingredients:

• 4 oz unsalted butter
• 4 oz granulated sugar
• 3 oz self raising flour
• 1 oz cocoa powder – not hot chocolate 
• 1 espresso, cooled
• 1 medium egg
• 1 vanilla pod (or a teaspoon of vanilla extract)

For the topping:

• 3/4 squares of dark chocolate (70% cocoa minimum)
• 1 oz salted or unsalted butter
• 1 teaspoon dark brown sugar (optional)
• Some almond flakes to decorate

Method:

1. Mash the butter and sugar together with a fork
2. Split the vanilla pod and scrape the seeds into the butter
3. Beat the egg into the butter mixture
4. Add the flour, cocoa and cooled coffee and beat until it’s a smooth, thick consistency
5. Divide the mixture evenly between cupcake cases or add it straight into the ‘tin’ if you’re using a silicone mould
6. Bake at 190°C, or a little less if you have a fan oven, for 15 minutes
7. Allow to cool for several minutes before turning your cakes out onto a wire cooling rack
8. Melt the butter and sugar in a pan over a low heat
9. Remove from the heat and stir in the chocolate using a wooden spoon
10. Pour the mixture over your cupcakes and top with a slice of almond

Mocha cupcake - the view from above

When it comes out of the oven the surface may be cracked and a bit brown but don’t worry, this is perfectly normal and it will still taste delicious.

Ingredients:

• 1 tub of ricotta
• 1 tub of quark
• 3 large eggs or 4 medium eggs
• 3/4 mug of caster sugar
• 1/4 mug ground almonds or plain flour
• Juice and zest of 2 limes
• A little flavourless oil for greasing the baking tin

Method:

1. Blend all the ingredients (apart from the oil) together, starting with the cheeses to ensure a smooth consistency. The mixture will be quite wet
2. Pour into a greased springform cake tin (you’ll need to remove the side later)
3. Bake for 40-50 minutes at 160°C
4. When it’s cooked, remove from the oven and let it cool on a wire rack. Remove the side of your cake tin
5. Transfer to the fridge to get completely cold for a couple of hours

You can serve this on its own or with a dollop of crème fraîche for dessert or with your afternoon cup of coffee. Lemon or orange flavours would also work well, as would vanilla, coffee, and almost any fruit you can think of!

Inspired by a crop of rhubarb from my Mum (and bored of making crumble with it) I decided to bake a cake instead. I scoured a few recipe books and drew on my past experience as an expert enthusiastic baker to create something that seemed to turn out pretty well, albeit a bit bumpy. The fresh fruit keeps it moist and it can be enjoyed alone, with a cup of tea, or even a dollop of crème fraîche or cream.

Ingredients:

• 4 sticks of rhubarb cut into 1 inch lengths
• 2 handfuls red seedless grapes
• 3 oz caster sugar
• 3 oz unsalted butter
• 6 oz self raising flour
• 2 medium eggs
• A dash of milk

For the syrup:

• Zest and juice of 1 lemon
• 1-2 tablespoons extra caster sugar
• Plus extra sugar to decorate

Method:

1. In a bowl mix your fruit with 1oz of sugar
2. Let the butter soften by leaving it in a separate mixing bowl out of the fridge and then beat in 2oz of the sugar
3. Beat the eggs in one at a time
4. Slowly fold in the flour, then the fruit
5. Add a dash of milk if the mixture is very stiff
6. Spoon your cake mix into a buttered cake tin – I used a 9 inch round one which resulted in a low rise, light textured cake
7. Bake for 20 minutes at 180 degrees C (fan oven) or 200 degrees C without the fan
8. In a saucepan combine the lemon juice and sugar and let it boil for a few minutes to form a syrup. Remove from the heat and stir in the zest. Ensure the syrup stays warm until the cake is out of the oven
9. Pour the syrup over as soon as the cake is done, then dust with extra caster sugar for an appealing crunchy top

I made this cake at the weekend with leftover tinned pears. Unfortunately, there weren’t quite enough pears left so I added a few peach slices too. The peach worked well but this is designed to be made with just pears and if you have enough you should cover the whole base of your cake tin with them! Serve it either way up.

Ingredients:

• 6 oz flour
• 4 oz butter
• 2 oz vegetable oil
• 6 oz caster sugar
• 1 vanilla pod
• 1 teaspoon almond essence
• 2 eggs
• ¾ teaspoon baking powder
• ¾ teaspoon bicarbonate of soda
• 1 tin of pear quarters with juice, sliced
• 1 teaspoon of honey
• Some grated nutmeg and a pinch of ground cinnamon

Method:

1. Cream the butter, oil and sugar together
2. Add the eggs and beat them in along with the vanilla seeds and almond essence
3. Pour in the flour, baking powder and bicarbonate of soda
4. Beat well to a smooth mixture
5. Place the slices of pear over the bottom of a greased cake tin
6. Pour the cake mix over the pears and bake at 170 degrees C for 20-25 minutes
7. When the cake has cooked, test with a skewer and set on a wire rack to cool in the tin
8. After 5-10 minutes remove the side of the tin or flip it to remove the cake
9. In a pan, heat the juice from the can of pears with some honey and the spices
10. When it has reduced to a thick syrup pour it over the cake
11. Serve alone, or with a dollop of crème fraîche or mascarpone

NB: You can use self raising flour and omit the baking powder and bicarbonate of soda

Pear and almond cake, flipped

Ingredients

• 2 cooking apples, chopped or sliced
• 1 tin of pear quarters in juice
• 1 tablespoon lemon juice
• 2-4 tablespoons dark brown sugar, demerara or caster sugar (according to taste)
• A handful of raisins
• A handful of sliced toasted almonds
• 1 teaspoon cinnamon
• Approx 50g unsalted butter
• Oats

Method

1. Mix the lemon juice, apple pieces, pears, sultanas, almonds and about half the pear juice in an ovenproof dish.
2. Sprinkle in half the sugar.
3. Melt the butter and add the remaining sugar.
4. Stir in oats, a few tablespoons at a time, until you have enough to cover the fruit.
5. Sprinkle in the cinnamon.
6. Cover the fruit with the crumble mix and bake in the oven at 200 degrees covered for 15 minutes and uncovered for the final 10 minutes.

The apple pieces should have kept their shape despite becoming quite soft.

Serve hot with custard, cream, ice-cream or a combination of all three!

I use ready made shortcrust pastry but if you have time and cold hands it’s nice to make your own.

Baking Equipment:

A tart or cup cake tin, a pastry brush (or you could use your fingers), a wire rack.

Ingredients:

• 1 block shortcrust or sweetened shortcrust pastry
• 4oz (112g) bramley apples, finely chopped
• 2 oz (50g) shredded suet
• 70z (175g) raisins, sultanas and currants
• 2oz (50g) candied peel
• 30z (75g) soft dark sugar
• grated zest and juice of 1 orange and 1 lemon
• A few sliced almonds
• 2 teaspoons ground allspice
• A little cinnamon and grated nutmeg
• 1 tablespoon of brandy or whisky (optional)
• A dash of milk

Method:

1. Mix all the ingredients apart from the alcohol and half the citrus zest and leave in an ovenproof dish overnight.
2. Cover with foil and bake on a low heat (120 degrees C) for about 3 hours.
3. When it comes out of the oven it will look a bit disgusting because of the fat. Leave it to cool and stir periodically to ensure the fat is evenly distributed throughout the mixture.
4. Stir in the alcohol.
5. Roll out your pastry and sprinkle with the remaining zest. If it is unsweetened shortcrust you can add a sprinkle of white or golden caster sugar as well. Fold the pastry a few times and roll out again until the zest is evenly distributed.
6. Cut out an even number of circles and put them in a cupcake tin. For the top of the pies you’ll need slightly smaller circles, or you could cut out star shapes and leave some of the filling exposed.
7. Brush the tops with milk and if you’re covering all the filling use a pair of scissors or a knife to make a few small incisions in the pastry.
8. Bake at 200 degrees C for 25-30 minutes. When they’ve been out of the oven for 5 or 10 minutes transfer to a wire rack to cool.
9. If you want to make little fruit pies without the suet you can bake the filling first as with this recipe or simply fry it for a few minutes in a little butter. Just make sure the apple is tender.

Tips:

Omit the nuts if you think a guest may be allergic to them.

For gatherings with tee-totallers and drinkers serve your tablespoon of liquor on the side, mixed into a bowl of mascarpone with some simple pouring cream for the tee-totallers.