walnuts

All posts tagged walnuts

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.

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Classic Combo No.2 – Carrot Cake with Cream Cheese Frosting, in cupcake form….

Published March 19, 2012 by Daisy Cake Company

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Today I am continuing my Irregular Series of Classic Combinations.

A few posts back, I posted my recipe for Cream Cheese Frosting after I had a eureka moment.

From reading many blogs from around the world, it sometimes seems that Cream Cheese Frosting, is the frosting of choice in some parts of America and Canada. It would appear it goes with every type of cake or cupcakes baked. However, back here in blighty (England for my foreign readers), Cream Cheese Frosting is traditionally found on Carrot Cake.

Its one of those Laurel and Hardy combinations – just perfect together!!

The moistness of a good Carrot Cake, combined with the slightly tart creaminess of Cream Cheese Frosting makes for a taste and texture sensation! Heaven in a cupcake AND as it’s got carrots in it, you can convince yourself with each cupcake you’re eating one of your five a day!

So what are you waiting for? Get your pinny on and get baking a classic combo!

Carrot Cupcakes

Makes 12 – 15 Cupcakes
Preheat your oven to 140c, 120c Fan, Gas Mark 3
Line a cupcakes tray with Cupcake Cases

200ml Sunflower Oil
200gms Light Brown Sugar
2 eggs
200gms Carrot – Grated
200gms Plain Flour
1/2tspn Baking Powder
1/2tspn Bicarbonate of Soda
1/2tspn Ground Cinnamon
1/4tspn Ground Ginger
1/4tspn salt
75gms Walnuts – chopped

With an electric mixer, beat together the oil, eggs and sugar

In a separate bowl sift together the Flour, Baking Powder, Bicarbonate of Soda, salt, Cinnamon and Ginger. Add this dry mix to the oil, egg and sugar mix

Lastly, mix in by hand the grated carrots and walnuts

Fill the cupcake cases to 3/4 full and bake for 25 to 35 minutes, or until a cocktail stick placed into the centre of the cake comes out clean.

Once baked remove from the oven and leave to cool for 10 minutes.

After 10 minutes they should be cool enough to remove and transfer to a wire rack to cool fully

When they are completely cool pipe or spread the Cream Cheese Frosting on top.

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