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Thursday, December 18, 2014

Cherry and Raisin Citrus Drizzle Cake


The perfect teatime or festive treat, this moist and fruity cake is just one need during Christmas






Ingredients

For the cake

  • 225g softened butter, plus extra for greasing
  • 225g CRYSAL brand coarse brown sugar
  • 4 medium eggs
  • A lime(juice of half a lime) and an orange(3 tbsp orange juice) , grated zest and juices
  • 250g self-raising flour, sifted with a pinch of salt, plus extra flour
  • 25g ground almonds
  • 50gms each of red cherries,green cherries and California yellow raisins

For the syrup


  • 2 tbsp lime juice
  • Juice of half an orange
  • 1 tbsp of lime and orange  grated zest
  • 140g golden caster sugar




Method

  1. Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
  2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
  3. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
  4. Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
  5. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
  6. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Note: Can replace the cherries and raisins with blueberries and raspberries

Adapted with changes from Good Food magazine, January 2002




Sunday, December 14, 2014

Crunchy Oats Cookies



Ingredients A
120gm butter
1 tbsp shortening
80 gm caster sugar
½ tsp capucino emulco
½ tsp bicarbonate of soda
½ tsp orange colouring

Ingredients B
40gm oats –toasted and crushed

Ingredients C
130gm plain flour
30gm corn flour
1tbsp rice flour

Decoration
Melted Cadbury milk chocolate
Brown paper cups
Egg whites and oats

Beat ingredients A till creamy. Add in ingredients B and C,mix well. Add bit more flour if mixture is sticky. Roll a piece of dough into silinder shape ,dip in beaten egg white and coat with oats. Bake in preheated oven at 140C for 30 mins or till crispy.
When cooled, dip in melted chocolate and place in paper cups.





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