sultanas

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Daisy’s Dream Cake

Published November 12, 2015 by Daisy Cake Company

Hello strangers…..how have you all been?!!

Summer had been mad here, Weddings, baking for and running 2 Tea Rooms, Birthday Cakes and Anniversary cakes galore! Now is calmed down there is a bit of time for a recipe or few. So we start today with Dream Cake.

Our Dream Cake is a layered slice consisting of a shortcake base topped with a meringuey top filled with Cranberries, Coconut and Ground Almonds. It’s adapted from a recipe we found in a Women’s Institute Magazine, and seeing as it’s the WI’s Centenary this year we thought it apt that we use this recipe…..and it’s totally scrummy!

 Daisy’s Dream Cake

Ingredients:

110gms Butter

225gms Plain Flour

2tbsp Icing Sugar
Topping

2 Free Range Eggs

200gms Caster Sugar

50gms Plain Flour

1tspn Baking Powder

55gms Desiccated Coconut

55gms Ground Almonds

55gms Dried Cranberriest
Pre-heat your oven to 160c/ 140c fan/ GM3. Prepare a brownie tray by greasing and lining with baking parchment.

In a bowl sieve together the Plain Flour and Icing Sugar.  Add the butter and either rub together with your fingers or if you have a stand mixer use the paddle attachment on medium until it resembles fine breadcrumbs.

Pour into your prepared tin and press down with your fingertips to make it even biscuit type base.

In the same bowl, beat the eggs and mix with the caster sugar and flour. Beat until it’s light and well combined and mix in the Almonds, Coconut and Cranberries by hand. If you don’t have Cranberries or Almonds, try cherries and walnuts, or sultanas and pecans – either whatever takes your fancy or you have in the cupboard.

Pour the wet mixture over the biscuit base and bake for 35-40 minutes, or until the top is a rich golden colour and crispy to the touch.

Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Cut into slices – we get 8 slices from each bake, but you may get more (or less) depending on how your mood takes you.

A Very British Cake – Tea Loaf

Published January 27, 2012 by Daisy Cake Company

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Well, today I have been officially told I have a clean kitchen. As I sell cakes, I have to register my kitchen with the local council. And this lunchtime was the moment I’ve been holding my breathe waiting to happen – the Environmental Health Officer was due to call!! Da da daaaaaa!!!!

I know my kitchen is clean. Every cupboard is spotless, the fan in the oven doesn’t dare breathe too heavily through fear of making a mess and the fridge practically squeaks by itself its so clean, but still I’ve had nightmares about today!!

The possible scenarios I have thought of:
– A rogue cat wanders in when I (and the dogs) are not looking and does a steaming poo in the corner
– A giant rat takes a wander past the window (note: I have never seen a rat even near my garden)
– The children from 3 doors down come round for the first time EVER, and have a food fight
– One of the dogs decides to raid the cupboards and pull out bags of flour and sugar (our Welsh Springer, Barney, is perfectly capable of this feat!)
– The gas boiler explodes leaving rubble to clear up (forget the hole in the side of the house)
– The water tank burst……but then at least everything will have a good wash

Anyway, none of that happened….phew!!

In fact my squeaky clean fridge was the only place he really looked. Clearly standing in my gleaming kitchen was enough for him!!

So, it’s time to celebrate in a very very British way!

A cup of tea and a slice of Tea Loaf anyone?? And maybe a nice curry later…….

Teal Loaf

Makes enough to fill a 1lb loaf tin.

150g Mixed Dried Fruit
200ml Tepid Tea. You can use any you like, but for the sake of Britishness I used Yorkshire.
170gms Self Raising Flour, sifted
140gms Light Brown Sugar
1 Beaten Egg
.5tspn Ground Cinnamon
.5tspn Ground Nutmeg

Pour the tea over the fruit and leave overnight, covered with a tea towel to soak

The next day, when you are ready to start baking, heat your oven to 170c, 150c fan or gas mark 3

Prepare you loaf by greasing and lining with grease proof paper

Pour your sifted flour over the fruit and tea mix, and stir until well combined.

Next add the sugar and mix

Finally mix in the egg and transfer to your loaf tin

Bake for 40 minutes

After 40 minutes, cover with tin foil, to stop the top from burning, and bake for a further 20 minutes or until a cocktail stick stuck in the middle comes out clean of mixture

Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.

In my opinion this is best served, sliced thickly, slathered in butter and with a brew of your favourite tea!!!

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