tag:blogger.com,1999:blog-33012183512493514682024-02-07T16:47:31.444-08:00Wendi Peters Pudding QueenWendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-3301218351249351468.post-85039460918883649622015-06-23T05:46:00.000-07:002015-06-23T05:47:04.489-07:00LETTUCE, WALNUT and RAISIN CAKE<br />
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<br />
I know this sounds really strange but Carrot Cake must have sounded just as weird when we first became aware of it !!<br />
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I've been messing about and adapting this for a couple of years and I really love it ... it has a real earthy taste to it and is so moist and keeps really well in an airtight tin for about 5 days ( if it lasts that long !!)<br />
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Having just spent the weekend demoing at the Cake and Bake Show in Harrogate, I've been persuaded to put the recipe out there for everyone to try. Everyone who tasted it there were surprised at how delicious it was, especially when they see it go into the oven.<br />
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Give it a go ... and let me know your thoughts please .. either here or via twitter @wendipeters <br />
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<br />
<br />
200g Plain Flour<br />
2 tsps Baking Powder<br />
1/2 tsp Bicarbonate of Soda<br />
1/4 tsp Salt<br />
1 tsp Ground Mixed Spice<br />
1/2 tsp Ground Cinnamon<br />
200g Light Brown Sugar<br />
<br />
150 ml Vegetable Oil<br />
3 med Eggs<br />
2 tsps Vanilla Extract<br />
<br />
140g Iceberg Lettuce (finely shredded)<br />
100g Raisins<br />
60g Walnuts (chopped)<br />
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Icing sugar to decorate<br />
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Preheat oven to 180 oC ... 170 oC fan<br />
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Grease and flour a 20cm by 30 cm tray bake baking tin ( shallow )<br />
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In a large bowl, mix together the flour, baking powder, bicarb of soda, salt, mixed spice and cinnamon.<br />
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Stir in the sugar and mix well, removing any lumps.<br />
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In a medium bowl, whisk together the veg oil, eggs and vanilla extract.<br />
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Pour onto the dry ingredients and stir until just combined.<br />
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Add the lettuce, raisins and walnuts ....<br />
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and mix until everything is evenly combined.<br />
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Spoon into the prepared tin and spread evenly.<br />
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Bake for 30 - 35 minutes until it springs back when lightly touched in the centre or a skewer comes out clean.<br />
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Leave to cool and then remove from tin.<br />
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Make up some runny icing with icing sugar and water and drizzle over.<br />
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Sprinkle with chopped walnuts to decorate. <br />
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I really hope you try and enjoy<br />
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LETTUCE CAKE !!!! xx Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-74351766334594427702013-10-13T04:33:00.001-07:002013-10-13T04:33:21.928-07:00WHITE CHOCOLATE, LEMON AND RASPBERRY MUFFINSI've also created a slightly easier recipe, but these are just divine... perfect for breakfast or anytime !!<br />
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<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 20pt; line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: Calibri;">White Chocolate, Lemon & Raspberry Muffins</span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> 1 Vanilla
Pod or 1 tsp vanilla extract<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">325g
(11oz) self-raising flour<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1
tsp bicarbonate of soda<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">175g
(6oz) caster sugar<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">6
tbsps vegetable oil<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150ml
pot natural low-fat yoghurt<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Zest
and juice of 1 lemon<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2
eggs, lightly beaten<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">125g
(5oz) fresh raspberries<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">125g
(5oz) white chocolate, coarsely chopped<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2
jar good quality lemon curd</span><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></li>
</ul>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 20pt; mso-bidi-font-size: 13.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Method<o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">DO THE
NIGHT BEFORE OR AT LEAST A COUPLE OF HOURS IF POSSIBLE .....</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Divide the lemon curd into 12
teaspoon size blobs and place on a piece of greaseproof paper and freeze until
completely set.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Pre-heat the oven to 190 o C,170 o C fan, Gas
Mark 6. Line the muffin tin with paper muffin cases.</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span> </div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Split the
Vanilla Pod in half and gently scrape out the seeds.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Mix the
flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>In a separate bowl, mix together the vegetable
oil, vanilla extract (if you haven't used a pod),yoghurt, lemon zest and juice,
and eggs. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the
wet ingredients to the dry ingredients with the raspberries and white chocolate
and mix briefly until just combined.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Spoon the
batter into the prepared muffin cups, dividing it evenly, ensuring each case is
half full.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Then add
the frozen blob of lemon curd to each case and cover with the rest of the muffin
mix.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8QS7lXcvzrWdSgPUarbkKhXOg7n-QcOf4a20BlDCfqxHMaNe0XVC-v5Z1UtSNd9WJksu6ieJhGsehsFqQIKUNjb-ofhqm7WppjyfEi9AC3KNkqTQ7pixUS00673ylieW1rtZMZ1Us9U/s1600/muffins+done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8QS7lXcvzrWdSgPUarbkKhXOg7n-QcOf4a20BlDCfqxHMaNe0XVC-v5Z1UtSNd9WJksu6ieJhGsehsFqQIKUNjb-ofhqm7WppjyfEi9AC3KNkqTQ7pixUS00673ylieW1rtZMZ1Us9U/s320/muffins+done.JPG" width="320" /></a></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Bake the
muffins in the oven for 18-20 minutes, or until risen and golden.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cool in
the tin for 10 minutes, then turn out onto a wire rack</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Dust with icing sugar and serve ...</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Enjoy x</span><a href="http://www.schwartz.co.uk/Recipes/Desserts/White-Chocolate-Lemon-38-Raspberry-Muffins.aspx#reviewForm" title="Review Link"><span style="color: blue; display: none; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hide: all;">Enter a review</span></a><span style="display: none; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hide: all;"><o:p></o:p></span></div>
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com2tag:blogger.com,1999:blog-3301218351249351468.post-14498072202659733062013-10-13T04:26:00.001-07:002013-10-14T01:47:40.810-07:00RASPBERRY AND LEMON RED VELVET CAKEI've been asked by a friend to create a recipe for a charity bake with raspberries in, and as I love lemon, I've added that too....<br />
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 24pt; mso-bidi-font-size: 16.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Raspberry and Lemon Red Velvet Cake<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHox3EyCAxeKjyCGcnjEUFPi8cH9RU4T5_N2kYUWJJ9ZXVqOvPbEDt55DP7yfDcdU7xBvjBJoZWoEYA2RePC6-D1Pg74rIQYYP22w1p-Z0DveqM2MIAReDu_35hPLM3knhCLUo0ekstn0/s1600/red+velvet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHox3EyCAxeKjyCGcnjEUFPi8cH9RU4T5_N2kYUWJJ9ZXVqOvPbEDt55DP7yfDcdU7xBvjBJoZWoEYA2RePC6-D1Pg74rIQYYP22w1p-Z0DveqM2MIAReDu_35hPLM3knhCLUo0ekstn0/s320/red+velvet.JPG" width="240" /></a></div>
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<b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Serves 10-12 </span></b><span style="color: black; font-family: "Times New Roman","serif"; font-size: 16pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">160g (5¾oz) unsalted butter, softened </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">280g (10oz) caster sugar </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3 large eggs </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">280g (10oz) self-raising flour </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">75g (2¾oz) cocoa powder </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">125ml (4fl oz) lemon full fat yoghurt </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1tsp white wine vinegar</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">¼tsp red gel food coloring<span style="mso-spacerun: yes;"> </span></span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">75g (2¾oz) raspberries, puréed and sieved </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">75g (2¾oz) full-fat cream cheese <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the frosting </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">100g (3½oz) butter, softened </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">200g (7oz) icing sugar </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">50g (1¾oz) full-fat cream cheese </span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">150g (5½oz) raspberries <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Zest of 1 lemon<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">For the filling<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1/2 jar good quality lemon curd<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p> </o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">METHOD</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Preheat the oven to 180°C/fan 160°C/ gas 4 and
grease 2 x 20cm (8in) sandwich tins, then line them with baking parchment.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">In the bowl
of a freestanding mixer, or using an electric hand-held mixer, cream the butter
and sugar together until light and fluffy. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add the eggs one at a time, beating well between
each addition. Sieve the flour and cocoa powder into a separate bowl, add half
to the cake batter and gently fold in using a large metal spoon or rubber
spatula.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Mix together
the lemon yoghurt, vinegar, food coloring, raspberry purée and cream cheese. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmwwc4q-2-GJFtpvYeQZMDIMY34hIvW1-Dbre068_Id2dCoJzi0-aEXGqxqHYbvQurpDaF9RFpijw9Cdu3zte1cB63Pj2sU4e1_WYooCB7ywHYhx7wCnl2vuzO9L4gKGDbapJh6tSruk/s1600/making+red+velvet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqmwwc4q-2-GJFtpvYeQZMDIMY34hIvW1-Dbre068_Id2dCoJzi0-aEXGqxqHYbvQurpDaF9RFpijw9Cdu3zte1cB63Pj2sU4e1_WYooCB7ywHYhx7wCnl2vuzO9L4gKGDbapJh6tSruk/s320/making+red+velvet.JPG" width="320" /></a></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Add half of this mixture to the batter and gently
fold in. Repeat the process with the remaining dry and wet ingredients until
combined. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Divide the batter between the prepared sandwich
tins and level with a palette knife. <o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Cook on the middle shelf of the preheated oven for 25
- 35 minutes until a skewer comes out clean when inserted into the middle.<o:p></o:p></span></div>
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<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Leave Raspberry red velvet cakes to cool in the tin
for 10 minutes before carefully turning out onto a wire rack to cool
completely.</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">To make the frosting, cream together the butter and
icing sugar in a freestanding mixer or with a hand-held electric whisk, until
light and fluffy. Beat in the cream cheese until the mix is smooth and creamy. <o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Spread half the frosting on the first cake, then the
lemon curd, then sprinkle with the raspberries and top with the remaining cake.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Spread over
the rest of the frosting and smooth with a palette knife.<o:p></o:p></span></div>
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 14.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="mso-spacerun: yes;"> </span>Decorate
with raspberries and shavings of red velvet sponge cake or chocolate, if liked.</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmj4MGmfhU0ZqSXNi5bKbmiINlfF8yQnUbWS-VWlXaIPxpAnXuEcKOb8wxdycgyufjbQslNOb0JcmqXvpQncuxFZrRcKQIYGKMZ1UHxQ3Y_gdi50K7wYnazSOqvfYW3riOAkSzANxJXo/s1600/red+velvet+open.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmj4MGmfhU0ZqSXNi5bKbmiINlfF8yQnUbWS-VWlXaIPxpAnXuEcKOb8wxdycgyufjbQslNOb0JcmqXvpQncuxFZrRcKQIYGKMZ1UHxQ3Y_gdi50K7wYnazSOqvfYW3riOAkSzANxJXo/s320/red+velvet+open.JPG" width="240" /></a></div>
<br />
Enjoy xx<br />
<span style="color: black; font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br style="mso-special-character: line-break;" />
<!--[if !supportLineBreakNewLine]--><br style="mso-special-character: line-break;" />
<!--[endif]--></span>Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-38205520802932459142013-10-05T09:14:00.000-07:002013-10-05T09:14:19.752-07:00COFFEE AND WALNUT CAKE<br />
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<br />
My husband requested his favourite cake to eat while watching Strictly Come Dancing ... we know how to live on a Saturday night !!<br />
Always happy to oblige when it comes to baking .. I set to. The intention is to freeze half for another day!! we'll see ..<br />
<br />
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">COFFEE AND
WALNUT CAKE<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Makes 12
pieces<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><o:p><span style="font-family: Calibri;"> </span></o:p></span><span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">FOR THE
SPONGE<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">300g soft
butter<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">300g caster
sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">4 large eggs
(beaten)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">50ml milk<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">300g self
raising flour<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">100g walnuts
(chopped)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">1 tbsp very
strong espresso coffee (cooled) or use 4 heaped tsps of instant with a tbsp hot
water<o:p></o:p></span></span></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">FOR THE
ICING<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">150g soft
butter<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">300g icing
sugar<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">1 tsp milk<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">1tbsp coffee
(as above)<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">12 walnut
halves<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">PREHEAT OVEN
TO 190 oC /170oC FAN<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">METHOD<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Grease and
line 2 nine inch sandwich tins <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Beat the
butter and sugar until really light and fluffy, great if you have a mixer, if
not .. beat like mad !!<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Add and beat
in the eggs, a little at a time<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Now fold in
100g of the flour, to prevent curdling<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Fold in the
coffee mix and the milk, then the rest of the flour<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Finally fold
in the chopped walnuts<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Divide the
mix between the two tins and bake for 25 minutes until the sponges are golden
and risen and spring back when lightly pressed on top<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Leave to
cool completely</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
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<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">To make the
icing...<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Beat
together all the ingredients until really light and fluffy<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Sandwich the
two sponges together with half the icing and spread the rest on top<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">Decorate
with the walnut halves<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;">EAT !! OR
cut in half and wrap and freeze half for another time.....</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
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<br />
ENJOY XX<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 18pt; line-height: 115%;"><span style="font-family: Calibri;"><o:p></o:p></span></span> </div>
<br />
Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-52227253648382972582013-10-04T11:17:00.000-07:002013-10-04T11:56:44.959-07:00Apple, Sultana and Cinnamon Crumble MuffinsOk ... forgive me, it's been a while, I know !! Been hectic, but I know that's not a good enough excuse .... will post some pics and recipes from Cake and Bake Show at Earls Court soon ....<br />
<br />
The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting. <br />
I'd been asked to help at NSPCC/CHILDLINE with their Stop for Tea campaign and went for a photo shoot with a big teapot at the Spar in Walthamstow Village. Their wonderful array of cakes and biscuits inspired me to come up with this recipe to go with the campaign.<br />
<br />
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;"> APPLE,
SULTANA AND CINNAMON CRUMBLE MUFFINS</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"></span><span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
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<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">For the
muffin mix<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">175g caster
sugar<span style="mso-spacerun: yes;">
</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">200g chopped eating apples<span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">50g sultanas<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">2tbsp sunflower oil<span style="mso-spacerun: yes;">
</span></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">1 egg<span style="mso-spacerun: yes;"> </span> <o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">1 tsp vanilla extract<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;">1 tsp ground cinnamon <span style="mso-spacerun: yes;"> </span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">125ml greek yoghurt<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">200g plain flour<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">1 tsp baking powder<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;">1 tsp bicarbonate of soda</span></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">For the crumble topping</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri; font-size: x-small;">50g light muscovado sugar</span><br />
<span style="font-family: Calibri; font-size: x-small;">50g plain flour</span><br />
<span style="font-family: Calibri; font-size: x-small;">25g porridge oats</span><br />
<span style="font-family: Calibri; font-size: x-small;">1 tsp ground cinnamon</span><br />
<span style="font-family: Calibri; font-size: x-small;">50g butter</span><br />
<span style="font-family: Calibri; font-size: x-small;"></span><br />
<span style="font-family: Calibri;">MAKES 12 </span><br />
<span style="font-size: 12pt; line-height: 115%; mso-bidi-font-size: 16.0pt;"><span style="font-family: Calibri;"> <o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">Preheat oven
to 200 o C / 180 o C fan and Line a muffin tray with paper cases<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">METHOD<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 16pt; line-height: 115%;">1 </span><span style="font-size: 12pt; line-height: 115%;">Stir the sugar and apple together and
set aside while you make the crumble topping.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Mix together the muscovado sugar with the
flour, oats and cinnamon, then rub in the <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>butter until clumpy with your fingertips. </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
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<span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"></span></span> </div>
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<span style="font-family: Calibri;"><span style="font-size: 12pt; line-height: 115%;"><span style="mso-spacerun: yes;"> </span></span></span><span style="font-family: Calibri;"><span style="font-size: 16pt; line-height: 115%;">2 </span><span style="font-size: 12pt; line-height: 115%;">Stir the oil and egg, vanilla and
yoghurt into the apple mix. Now add the flour, baking <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>powder and bicarbonate of soda and stir
well.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Quickly spoon into the cases.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwsRBkifhKpVr7b3krELwnwgPEQzfsNBbQKaDQg7yQ7il9CEi02oBulE0Yqqo1_-cIViB6ONE4XLJ49HHIiUv1ZufwPDy2GtRNK8aWhWkLnBOCH3xwweQcmEpXG8c1Y2-nhR5VOqsU1g/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwsRBkifhKpVr7b3krELwnwgPEQzfsNBbQKaDQg7yQ7il9CEi02oBulE0Yqqo1_-cIViB6ONE4XLJ49HHIiUv1ZufwPDy2GtRNK8aWhWkLnBOCH3xwweQcmEpXG8c1Y2-nhR5VOqsU1g/s320/2.JPG" width="320" /></a></div>
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<span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span><span style="font-size: 12pt; line-height: 115%;"></span> </div>
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<span style="font-size: 12pt; line-height: 115%;"><o:p><span style="font-family: Calibri;"> 3 Sca</span></o:p></span><span style="font-family: Calibri;"><span style="font-size: 12pt; line-height: 115%;">tter each with a thick layer of
the crumble mixture.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Bake for 15 - 18 minutes until golden and
they spring back when lightly pressed on top.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Cool on a wire rack.<o:p></o:p></span></span></div>
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<span style="font-family: Calibri;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaQ2Ejj5Kb201BQO-JR_9DfNwT4Cj9RMuxgklPnLAlXkhwrTUdrCOVWHgcZBUdDSaJRRXKZwTXKgh0NNG26chitorNmCfBP2YfRJOVDxKXFCWBvwExcCsykBttTXgqjIIyHE7lGhX7JI/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaQ2Ejj5Kb201BQO-JR_9DfNwT4Cj9RMuxgklPnLAlXkhwrTUdrCOVWHgcZBUdDSaJRRXKZwTXKgh0NNG26chitorNmCfBP2YfRJOVDxKXFCWBvwExcCsykBttTXgqjIIyHE7lGhX7JI/s320/3.JPG" width="320" /></a></span></div>
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<span style="font-size: 16pt; line-height: 115%;"><span style="font-family: Calibri;">ENJOY !!! X<o:p></o:p></span></span></div>
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com1tag:blogger.com,1999:blog-3301218351249351468.post-44074313069990669652013-05-10T13:04:00.000-07:002013-05-10T13:04:02.162-07:00White Forest Muffins at The Cake and Bake Show...How excited was I when I was asked to present at The Cake and Bake Show in Manchester !!!!<br />
I was hosting in the Competition Theatre for 2 days and got to meet all my favourite bakers and Bake off Stars .... Dan Lepard<br />
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<br />
Stacie Stewart...<br />
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<br />
Brendan Lynch...<br />
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And Cathryn Dresser...<br />
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Had such a great time and pinched this wonderful recipe from one of the contestants in the bake off .... Lesley Reynolds, who lives in Scotland but was actually born in the same Maternity Hospital as me, near Clitheroe in Lancashire.<br />
<br />
This is a wonderfully simple muffin recipe and so delicious ... a bit like a bakewell tart but without the pastry. <br />
I've also made them with gluten free flour, a mix of potato and rice, and they turn out really well.<br />
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<br />
White Forest Muffins<br />
<br />
150g white chocolate<br />
50g butter<br />
250ml milk<br />
150g self raising flour<br />
150g ground almonds<br />
1 teaspoon baking powder<br />
75g caster sugar<br />
2 x 100g bags white chocolate chips<br />
1 large egg<br />
1 teaspoon almond extract<br />
black cherry jam<br />
flaked almonds<br />
icing sugar for dusting<br />
<br />
Method <br />
<br />
Pre heat oven to 180 oC/160 oC fan oven/gas 5.<br />
Place 13 muffin cases in muffin tins.<br />
Place butter and half the milk in a saucepan and heat gently, DO NOT BOIL.<br />
Add the white chocolate and stir until it melts. Allow to cool slightly.<br />
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Sift flour and baking powder into a mixing bowl.<br />
Stir in the chocolate chips and the sugar.<br />
Stir in the ground almonds.<br />
Mix the rest of the milk with the egg and the almond extract and pour into the dry ingredients along with the chocolate mixture.<br />
Using a metal spoon, fold all the ingredients together gently, until a lumpy batter forms.<br />
Spoon the mixture into the muffin cases so that each one is half full.<br />
Place 1/2 teaspoon of black cherry jam in the centre of each muffin.<br />
<br />
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Fill up each muffin case with the remaining muffin mixture.<br />
Sprinkle flaked almonds on top.<br />
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Bake for about 25 minutes, until golden brown and spongy when touched.<br />
Place muffins on a cooling wire to cool a little and dust with icing sugar.<br />
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<br />
Here's the finished Gluten Free version...<br />
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<br />
<br />
My favourite cake in a long time !! Enjoy xx<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-56923472050344986032013-04-02T08:13:00.001-07:002013-04-02T08:13:04.618-07:00Simnel Cake for EasterEaster wouldn't be Easter without a Simnel Cake .... and as I did with my Christmas Cake, I decided to use Edd Kimber's recipe from 'Say it with Cake'<br />
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<br />
Really simple and easy to follow ...<br />
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<a href="http://3.bp.blogspot.com/-tz-SVZRHDxo/UVrxn1PxvFI/AAAAAAAAGhc/P5dCLKcRB_0/s1600/13+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-tz-SVZRHDxo/UVrxn1PxvFI/AAAAAAAAGhc/P5dCLKcRB_0/s320/13+-+1" width="240" /></a></div>
With great results...<br />
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Soak the fruit overnight in the brandy ...<br />
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Add to the cake mix and spoon half into the lined tin...<br />
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Then add the circle of marzipan and cover with rest of cake mix and bake ...<br />
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When cool, cut out circle of marzipan to put on top..<br />
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<br />
Then roll out 11 balls of marzipan to represent the disciples minus Judas ..<br />
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Heat some jam to make it stick to cake...<br />
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Brush on top and place marzipan on, the crimp edges...<br />
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Place balls on top and either grill or use a blow torch to brown ...<br />
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Finally decorate as you wish ..<br />
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And cut in and enjoy ... Happy Easter xx<br />
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It was delicious and really moist x<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-48928942477014209782013-03-20T08:50:00.000-07:002013-03-20T08:50:26.058-07:00Chocolate Dipped Peanut Butter Cookies...Rutherford and Son is in Kingston this week and I have to keep up to date with Cake Club as raised £165 from the cast for my baking and it goes to Comic Relief.<br />
I've never baked soft cookies before so loved the idea of the recipe I found in Jo Wheatley's recipe book.. A Passion for Baking. Jo won the second series of The Great British Bakeoff and the book is beautiful.<br />
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I love peanut butter and was intrigued by this recipe... so gave it a go and the result was fabulous... chewy and crunchy with the added peanuts and not too sweet. The only thing I changed was to half dip them in melted plain chocolate to make them a bit 'snickers' like....<br />
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Make up the cake like mix and spoon onto baking trays leaving plenty of space for spreading...<br />
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Out of the oven and cooling before choc dipping ...<br />
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And finished and left to cool and set...<br />
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Really delicious and easy ...<br />
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Went down really well and the smell when you opened the tin ...AMAZING !!!<br />
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I don't need any encouragement to use Almonds or marzipan ( my favourite ) and I've made them 'Comic Relief friendly' by colouring the marzipan in the middle red. <br />
I thought I'd try and raise a little money too.. so have set up a page my.rednoseday.com/sponsor/wendipeters and will tweet and blog my cake club recipes.<br />
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Makes about 15 buns..<br />
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250g soft butter<br />
250g caster sugar<br />
4 eggs<br />
180g self raising flour<br />
70g ground almonds<br />
250g marzipan<br />
red food colouring<br />
150g glace cherries ( cut up )<br />
about 15 whole cherries to decorate<br />
300g icing sugar<br />
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Preheat oven to 180 o C and place cake cases into bun tins.<br />
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Put marzipan into a bowl and add some of the red food colouring ( a good few drops as you want a deep red )<br />
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Knead well until thoroughly combined and then wrap in clingfilm..<br />
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Cream together butter and sugar, then beat in the eggs.<br />
add the ground almonds and flour and fold in, then add the chopped up cherries...<br />
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Split the marzipan into 16 or 17 pieces and roll into nose size balls..<br />
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Spoon a teaspoonful of the cake mix into the cases and push down then place a nose in the centre of each ...<br />
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Then cover with another spoonful of cake mix....<br />
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Bake in the oven for 13 to 15 minutes until risen, golden...<br />
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When cool, make up the icing to a dropping consistency and ice each one and place a whole cherry on top....<br />
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When you cut through there will, hopefully, be a red nose of marzipan in the bun ...<br />
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Hopefully they will go down well with the 'Rutherford and Son' Company in Stoke... Hope you have fun making them and a great Red Nose Day.... tweet me some photos @wendipeters !!<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com1tag:blogger.com,1999:blog-3301218351249351468.post-88450590927062221822013-03-04T11:13:00.001-08:002013-03-04T11:13:31.357-08:00Cherry Flapjacks .....I needed something quick and easy last weekend to throw together for Rutherford and Son, Oxford week ... looked in the cupboard and found some left over cherries from Christmas Cake recipe and some porridge oats... what else .. Flapjacks !!!<br />
There is a wonderful cake and pudding recipe book called The Dessert Deli.. created by my friend, Laura Amos @thedessertdeli <a href="http://www.thedessertdeli.co.uk/">www.thedessertdeli.co.uk</a> .. and it's her recipe I've used, adding 150g of glace cherries, cut in half.<br />
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Here it is .. the wrong way round !!<br />
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The caramel bubbling...<br />
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Added to the oats and cherries..<br />
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Put into a lined tin ....<br />
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Baked for 15 minutes and cut up when cold ..<br />
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Delicious... Thanks Laura !! x<br />
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Oh and Sara Poyzer @sarapoyz made us a beautiful Parkin !!<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-64929621958696323512013-02-18T06:36:00.001-08:002013-02-18T06:36:59.909-08:00Rutherford Buns ... Opening night of Rutherford and Son last week and I made buns as presents again...<br />
Such a great service <a href="http://www.cakescrazy.co.uk/">www.cakescrazy.co.uk</a> .. printing edible icing for decoration.<br />
I used the same recipe as for my White Christmas buns in a previous post but cut out a hole in the bun before icing to add a spoonful of raspberry jam.<br />
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Cut out hole and level top ....<br />
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Fill with jam ...<br />
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Ice and place disc on top...<br />
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Rutter on a Bun ...<br />
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Here's some shots from the play... the 2nd one's a bit scary.. be warned !!<br />
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And back to the buns !!<br />
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Rutherford and Son is on tour till June 1st .. catch it at a theatre near you .. <a href="http://www.northern-broadsides.co.uk/">www.northern-broadsides.co.uk</a> <br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-45160564927830679632013-01-29T07:33:00.001-08:002013-01-29T07:33:08.122-08:00Lemon Cake for Sara's Birthday ..Rehearsals have started for my next play 'Rutherford and Son' with Northern Broadsides theatre company and being directed by Sir Jonathan Miller. Second week of rehearsals and it's Sara Poyzer's (who is playing Janet) birthday ... Just the excuse I needed to make a cake !!<br />
Lemon was requested and I was thrilled... my favourite !!<br />
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250g soft butter<br />
250g caster sugar<br />
3 large eggs<br />
zest of 2 lemons<br />
juice of 1 lemon<br />
lemon extract<br />
250g self raising flour<br />
2 tblsps milk<br />
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for buttercream fillling<br />
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150g soft butter<br />
300g icing sugar <br />
2 tblsps milk <br />
zest 1 lemon <br />
juice 1/2 lemon <br />
1/2 jar good quality lemon curd<br />
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for topping<br />
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icing sugar<br />
enough lemon juice for dropping and spreading consistancy<br />
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Preheat oven to 180 o C<br />
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Cream together the butter and sugar until really light and fluffy.<br />
Beat in the eggs and lemon zest.<br />
Add the lemon juice (don't worry if it curdles, just add a little of the flour)<br />
Then fold in the remaining flour and the milk.<br />
Divide between two greased and lined sandwich tins ...<br />
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And bake for 20 to 25 mins until the sponge springs back when touched gently.<br />
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Allow to cool completely.<br />
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For the buttercream<br />
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Beat the butter till very soft and slowly, bit by bit, mix in the icing sugar.<br />
Then add the lemon zest and juice and the milk.<br />
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Split the two sponges and fill with butter cream and lemon curd.<br />
Then sandwich them together with the remaining buttercream.<br />
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Make up the icing for the top and spread on.<br />
Decorate as required ....<br />
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This was for Sara !!! never !!<br />
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And here is Sara in rehearsals with her cake ..<br />
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And sliced up ....<br />
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A lemony afternoon treat ......<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-78227029232798323452013-01-29T07:04:00.002-08:002013-01-29T07:04:55.563-08:00Christmas Cake.. better late than never !!Finally got round to posting pics of Christmas Cake.... Having bought Edd Kimber's new book 'Say it with Cake' and been invited to the launch ( thanks Edd) I decide to leave Delia behind this year and try his Christmas Cake recipe, which was his Nana Dawson's ( a bit spooky as I too had a Grandma Dawson, although she never did any cooking, Grandad did it all !!).<br />
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Before I show you the stages of the cake... here's the biscuits from the book launch.<br />
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Really worth a buy .. some beautiful recipes and photos... and, of course, to get the Christmas Cake recipe !!<br />
I started the cake the last week of October by soaking the fruit overnight..<br />
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Then lined my tin ..<br />
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Made up the cake mix and added fruit...<br />
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Placed in the tin and smoothed down ..<br />
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When baked, I placed in an airtight tin and then feed with Brandy twice a week.....<br />
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The week before Christmas I decorated, starting with a glaze of apricot jam to make the marzipan stick...<br />
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Rolled out the marzipan and carefully placed over and smoothed out and cut around the bottom ...<br />
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I left this overnight to dry out a little and then did the same process with the icing .....<br />
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The following evening I cut out icing stars to decorate and left overnight to harden ...<br />
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I piled the stars onto the cake and put a ribbon round to finish ....<br />
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I made one for home and one for the 'White Christmas' company to have between shows on Christmas Eve .....<br />
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It went down very well and didn't last long ... even Cliff Barnes (Ken Kercheval) had a piece !!<br />
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I'll definitely make this version again.. Sorry Delia, you've been demoted !!!<br />
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A very belated Merry Christmas !! xx<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-42100480576958308112013-01-23T08:39:00.000-08:002013-01-23T08:39:58.758-08:00White Christmas 1st Night Buns !1st Night presents and cards are always tricky to find or think of..... but I had the idea of making cakes as something slighty different from chocolate, flowers or wine !!<br />
Then I realised that I needed to make 60 as White Christmas had a huge crew as well as over 30 in the cast !!<br />
I found a fabulous company on line <a href="http://www.cakecrazy.co.uk/">www.cakecrazy.co.uk</a> who print onto icing your own design ... so easy and very reasonable.. and quick ( within 2 days once design agreed).<br />
I put the White Christmas logo on and personalised it with the theatre and year too.<br />
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I used my basic cupcake mix.. ( makes about 15)<br />
Preheat oven to 190 oC / 180 oC fan<br />
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250g soft butter<br />
250g caster sugar<br />
4 med eggs<br />
2 tblsps milk<br />
250g self raising flour<br />
1tblsp vanilla extract<br />
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Cream together, till very pale and fluffy, the butter, sugar and vanilla extract.<br />
Beat in the eggs a bit at a time... don't worry if it curdles slightly.. just add a little of the flour.<br />
Fold in the flour and then mix in the milk.<br />
Divide into cupcake papers and bake for 13 - 15 minutes... until the tops spring back.<br />
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Allow to cool and ice as required ... then I paced the discs on top according to their instructions.. <br />
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They went down really well with everyone and were certainly different..<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-80825124610845422702013-01-09T12:09:00.001-08:002013-01-09T12:09:33.632-08:00Brownies for 'White Christmas' rehearsals ... While rehearsing 'Our House', I also started 'White Christmas' rehearsals for The Lowry Theatre in Manchester .... a wonderful, glitzy, glamourous stage musical of the famous Hollywood movie starring Bing Crosby.<br />
Third week into rehearsals I decided to cheer everyone up with a few batches of Brownies ( you'll find the recipe on an earlier post .. it never fails to please and is so easy and fool proof !!)<br />
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Before the oven ...<br />
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And after 25 minutes in the oven ....<br />
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Cut up and sprinkled with icing sugar ...<br />
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Made 48 in all ... it was a big cast and here's some pictures from rehearsals .. the 1st being the wonderful Louise Bowden ( @lolybowden on twitter ) enjoying one ..<br />
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Have a go at the brownies ... so easy, but don't overbake !!<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-39989960419840707572013-01-09T11:29:00.000-08:002013-01-09T11:29:03.061-08:00'Our House' cake at The Savoy !!Happy New Year to you all and big apologies for lack of posts .... busy, no computer access with uploading photo facilities... no more excuses !!!<br />
A bit of catching up to do... not so much recipes but nice pics and yummy cakes !!<br />
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On November 11th I was lucky enough to be involved in the 10th Anniversary Concert of the Madness musical, 'Our House' at the Savoy Theatre in London .. <a href="http://www.ourhouseinconcert.com/">www.ourhouseinconcert.com</a> with a fabulous cast including Alistair McGowan, Tameka Empson, Chris Carswell, Miria Parvin and Suggs himself.<br />
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We rehearsed for 2 weeks and it wasn't just a concert.... a fully staged musical for ONE performance !!<br />
I played Kath Casey to Suggs' Mr Casey and had a wonderful time ... the day of the show was very special and one I shall remember for a long time .. have loved the score and show for years and was thrilled to get to perform it at last. It was directed by the brilliant Matthew Warchus and here he is with us at the press launch ...<br />
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Here are some of the production shots ...<br />
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After the show there was a party next door in the Savoy Hotel and what an amazing cake they made ...... Loved it !!<br />
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A fabulous day, working with wonderful people ...... OUR HOUSE !<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-10918803934211493552012-09-24T10:53:00.000-07:002012-09-24T10:53:11.428-07:00Banana and Date LoafI had a few over ripe bananas to use up ( I won't eat them when they get to this stage.. too soft... yuk! )<br />
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So got out a very old recipe of mine which I've adapted from an even older<br />
recipe from Delia's Complete Cookery Course..... Banana and Date Loaf !!<br />
It's a really easy, all in one method which is great for using up old bananas ... I sometimes make it and freeze half so I always have a bit of cake to get out of the freezer if friends are coming round. It's really moist and tasty and I decided to put a layer of caramel in this one, although it's just as good without.<br />
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Banana and Date Loaf<br />
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75g Soft Butter<br />
110g Caster Sugar<br />
1 large egg<br />
225g Plain Flour<br />
2 teaspoons baking powder<br />
4 medium bananas ( peeled)<br />
grated rind of 1 lemon<br />
75g Dates, roughly chopped<br />
I/2 jar dulce de leche ( optional)<br />
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Preheat oven to 180 o c / 170 o c fan<br />
Grease and line a loaf tin, base measuring 9 x 19 cm.<br />
Place the butter, sugar, egg, sifted flour and baking powder in a large mixing bowl or electric mixer.<br />
Mix together until fully combined .. don't worry if it looks a bit dry at this stage.<br />
Place bananas in a large bowl, chop and mash.<br />
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Add the lemon rind and mashed banana to the cake mix and beat thoroughly.. then mix in the chopped dates<br />
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Place half the mixture in the prepared tin and spread, carefully, the layer of caramel on top, if you wish...<br />
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Then place the remaining mix on top and level off ..<br />
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Bake in the centre of the oven for 50 to 55 minutes until the loaf is golden, well risen and springs back when pressed<br />
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Leave to cool in tin and turn out ... then slice ..<br />
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If you want you can freeze half ... if it lasts that long !! enjoy xx<br />
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<br />Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com1tag:blogger.com,1999:blog-3301218351249351468.post-60807785409613890672012-09-21T10:26:00.000-07:002012-09-21T10:26:07.525-07:00Beetroot and Vanilla Cupcakes I seem to spend a lot of time between jobs catching up with friends, as I'm away so much, and I never need an excuse to bake but these were brought to my attention by a tweet from the magazine, Lancashire Life, and thought they sounded interesting and worth a go ........<br />
Invited my girlfriends round for a Friday lunch now all the kids are back at school and they went down really well .... so moist and really good flavour ... easy to make too..<br />
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Beetroot and Vanilla Cupcakes (makes 15)<br />
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250g Caster Sugar<br />
250g Soft Butter<br />
4 large eggs ( separated )<br />
250g Self Raising Flour<br />
250g plain cooked ( vacuum packed ) beetroot, drained ( keep the juice back for colouring icing ) and pureed<br />
2 tablespoons vanilla extract<br />
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for icing<br />
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300g icing sugar<br />
150g soft unsalted butter<br />
few drops of roseflower water ( to taste )<br />
few drops of beetroot juice, to colour<br />
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Preheat oven to 180 oc <br />
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Beat together sugar and butter until light and creamy.<br />
Add egg yolks,flour, pureed beetroot and vanilla and beat until smooth.<br />
In a clean bowl, whisk egg whites until fairly stiff.<br />
Take a large spoonful and beat into cupcake mix to loosen it a little.<br />
Using a metal spoon, fold the remaining egg white gently through the mix, taking care not to over beat.<br />
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Spoon mix into 15 large cupcake cases and bake for around 20 mins until firm to touch.<br />
Cool on a wire rack.<br />
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To make icing ....<br />
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Beat the icing sugar and butter together.<br />
Add a few drops of rose flower water and beetroot juice to colour.<br />
Spread or pipe onto cakes and decorate with glitter if you want.<br />
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The pink mix before egg whites added..<br />
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Out of the oven .....<br />
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Icing piped on and glitter added...<br />
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And close up ....<br />
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And finally, cut into ..<br />
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I know they sound a bit weird, but they really are delicious.. enjoy x<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-61205791609512078432012-09-11T07:04:00.002-07:002012-09-11T07:04:45.182-07:00Launch Party for Celebrity Bake Book<div class="entry-container fix">
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<strong>I had a wonderful evening last night at the launch of the Celebrity Bake Book, in which is my recipe for a Cherry Bakewell Cake.... The reception was hosted by Food Network Uk at the fabulous restaurant One Blenheim Terrace where we were treated to champagne out of teapots and lovely canapes, savoury and sweet... I post some photos after a little info about Linda and the team behind the idea and book ... </strong></div>
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<strong> Celebrity Bake Book is a collection of baking recipes and sweet delights from a variety of celebrities, celebrity chefs and politicians. All proceeds from the sale of the book will go to The Ben Kinsella Trust.</strong></div>
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<strong>The book is the idea of Linda Morris and her committee, “The Baking Belles” which comprises of the following people:</strong></div>
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<a href="http://celebritybakebook.com/about/baking-belles-01/" rel="attachment wp-att-552"><img alt="" class="aligncenter size-medium wp-image-552" scale="0" src="http://celebritybakebook.com/wp-content/uploads/2012/01/baking-belles-01-300x225.jpg" title="baking belles 01" width="300" /></a> </div>
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Linda, enjoys baking and is mother to a professional chef, Ed Shaerf (Chef Patron at One Blenheim Terrace).</div>
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Ingrid Salida, loves cooking and volunteered to test our celebrity recipes by baking all of them to ensure they all work.</div>
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Lindsay Shaerf, is our legal eagle, a solicitor and wife to Ed Shaerf.</div>
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Anouska Plaut, is a childbirth educator, journalist, great cake baker and mother to two young children.</div>
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Elisa Margolin, studied BSc in Food & Consumer Management at university and is a fantastic novelty cake baker and a mother to two young children.</div>
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Linda has been involved with charity work in Islington for the past eight years and knew of The Ben Kinsella Trust and how it important it was for it to take an anti-knife crime exhibition to schools around the country to educate children of all ages and achieve its aims. The committee all agreed that this was such a worthwhile cause and set out to compile this book and raise the much needed funds for the Trust.</div>
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The idea to raise the funds, came to Linda after she started a Cake Club, where a small group of her friends get together, share recipes, bake, taste and discuss the fruits of their efforts one evening a month. From this came the idea of producing a baking book using recipes from well known people. Linda’s friends from the Cake Club offered to help and so “The Baking Belles” committee was formed to produce the book. Linda came across the publisher Hazel Cushion at Accent Press who told her that if she could find a high profile baker then she would publish the book. The first person Linda contacted was Mary Berry who immediately kindly agreed to write the Foreword and contribute two recipes and who, unbeknown to Mary, was the person who convinced Hazel to publish the book and gave Linda the confidence to contact as many celebrities as possible, which she did mainly through Twitter. The response has been overwhelming, with so many people saying how they are delighted to contribute and support such a worthy cause.</div>
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So a great book for a great cause.... please buy if you can, a perfect present for the keen bakers amongst us, birthday or Christmas.</div>
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Champagne served from teapots ... great idea</div>
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Thrilled to have met Edd Kimber @theboywhobakes, who won the 1st series of the Great British Bakeoff <a href="http://www.theboywhobakes.co.uk/">www.theboywhobakes.co.uk</a> and Paul A Young @paul_a_young, master chocolatier <a href="http://www.paulayoung.co.uk/">www.paulayoung.co.uk</a> <br />
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And a pudding canape ......<br />
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The book is available from Amazon and really is delightful. Here is the link, please support The Ben Kinsella Trust ...<br />
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<a href="http://www.amazon.co.uk/gp/aw/d/1908766506">www.amazon.co.uk/gp/aw/d/1908766506</a> <br />
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Thankyou xx<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-46687327138398752292012-09-11T06:11:00.000-07:002012-09-11T06:11:04.527-07:00Drambuie Marzipans and Chocolate Peppermint Creams to finish ...I decided to finish off the dinner party with chocolate s to go with coffee and thought I'd have a go at making them instead of popping to the shops ... had a whole day to play in the kitchen for once !!<br />
I loved making them as I'm a little OCD and they tasted wonderful ( even if I do say so myself!!)<br />
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Drambuie Marzipans ( or whatever you have in the cupboard )<br />
<br />
Makes around 30<br />
<br />
250g Marzipan ( shop bought )<br />
2 tablespoons Drambuie<br />
150 g Dark Chocolate ( at least 54% cocoa solids )<br />
Icing sugar for rolling<br />
Almonds to decorate ( whole and peeled )<br />
<br />
Put the marzipan in a bowl and knead and mix in the drambuie.<br />
Put in fridge to chill for an hour.<br />
Spinkle icing sugar on the work top and roll out marzipan to 1 cm thickness ( or whatever thickness you wish )<br />
Cut into rectangles or roll into balls if you prefer.<br />
Place on a piece of baking parchment on a baking tray and chill again.<br />
Meanwhile melt the chocolate in a bowl, either in the microwave or over a pan of simmering water.<br />
Using a cocktail stick, dip the marzipans into the chocolate and let it drip off back into the bowl, then replace on the baking sheet and put an almond on top to decorate.<br />
Repeat till all the chocolates have been done and then put in the fridge to set. ( they are best kept in the fridge until just before serving )<br />
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Before Choc .....<br />
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And after ....<br />
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If you are a marzipan lover like me ... Enjoy x<br />
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And now<br />
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Chocolate Peppermint Creams<br />
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These are so simple to make...... Makes around 40 ( best to make day before needed as they need to dry out before putting on chocolate )<br />
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1 large egg white<br />
400g icing sugar ( could be a little more or less depending on egg size)<br />
extra icing sugar for rolling and dusting<br />
2 teaspoons peppermint extract ( or creme de menthe )<br />
few drops of green colouring ( if you want to )<br />
150g Dark Chocolate ( at least 54% cocoa solids )<br />
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Method<br />
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Lightly whisk the egg white until frothy but not holding it's shape.<br />
Gradually stir in the icing sugar and peppermint extract and colouring to create a pliable paste.<br />
Put in fridge for 10 minutes.<br />
Sprinkle icing sugar on the work top and roll out the paste to a 1 cm thickness ( you'll need lots of icing sugar as it easily sticks)<br />
Using a cutter, makes shapes or just roll in a ball and press flat.<br />
Place on baking parchment on a baking tray and leave ( covered ) for 24 hours.<br />
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Melt chocolate in a bowl, either in microwave or over a pan of simmering water.<br />
Dip the creams into the chocolate until half covered and place back on baking parchment.<br />
Put in fridge to set and they are best kept in a tin in the fridge until just before serving.<br />
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They went down very well at the dinner party even after all those puds !<br />
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Before choc...<br />
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And after ......<br />
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And both chocolates ready to serve....<br />
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Have fun and enjoy xx<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-37301957592847101952012-09-11T03:59:00.001-07:002012-09-11T03:59:16.605-07:00Chocolate Orange Fondants and Almond Pannacottas for Dinner Party ..Finally found some time to have some friends round for dinner and spent a lovely day in the kitchen preparing everything. Decided on individual puddings and went for Chocolate Orange Fondants and Almond Pannacottas.<br />
I was able to make the pannacottas the day before as they keep well in the fridge....Being brave making them as they have become my nemesis after a disaster in the finals of Masterchef at Theo Randall's restaurant where they didn't set properly ( but then again I only had 2 and a half hours to make 3 puddings).... I was determined these were going to ' turn out' well !!<br />
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Almond Pannacotta with Berries (makes 8)<br />
<br />
8 leaves of gelatine<br />
800ml double cream<br />
200ml whole milk<br />
2 vanilla pods<br />
100g caster sugar<br />
2 tsps almond extract ( or amaretto to taste )<br />
<br />
100g caster sugar<br />
100ml cassis ( or any summer fruit based liquer )<br />
200g raspberries<br />
200 g blackberries or blueberries<br />
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Method<br />
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Soak the gelatine in cold water for 10 minutes to soften.<br />
Pour the cream and milk into a saucepan, split the vanilla pods and add too.<br />
Bring to boil, remove from heat and leave for few minutes to infuse.<br />
Shake off excess water from gelatine and stir into the pan.<br />
Add sugar and continue to stir over a low heat till dissolved.<br />
Take out vanilla pods and add almond extract.<br />
Lightly oil 8 individual ramekins or cups and put them on a tray.<br />
Pour the mix into each and chill for at least 2 hours, but best overnight.<br />
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Pour 200ml water into a saucepan, add the sugar and cassis, bring to boil.<br />
Add 100g of each fruit and cook slowly for 30 mins until reduced to a lovely syrupy consistency.<br />
Push through a sieve and then add remaining berries and allow to cool.<br />
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To serve .... dip the ramekins in hot water for a few seconds to help turn out and spoon the berries on top or to the side.<br />
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It worked !!! Was thrilled ... won't be scared of them again ! Enjoy xx<br />
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And Now .....<br />
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Chocolate Orange Fondants ( makes 10 )<br />
<br />
Bit tricky too ... but the timings are the main thing to be careful of.. know your own oven's heat and adjust or practise one at an earlier stage and adjust length in oven for your own, perfect fondant .... gooey in the middle !!<br />
<br />
230g dark chocolate<br />
230g butter<br />
6 whole medium eggs<br />
4 egg yolks<br />
100g caster sugar<br />
grated zest of 2 oranges<br />
100g plain flour<br />
<br />
for sauce<br />
<br />
4 large oranges<br />
300g caster sugar<br />
<br />
for cream<br />
<br />
300ml double cream<br />
3 tablespoons Cointreau<br />
2 tablespoons caster sugar<br />
<br />
dark choc to grate to decorate<br />
<br />
To make sauce<br />
<br />
Take off strips of peel from two oranges with a zester<br />
Grate zest of one of the other orages and save for pudding mix<br />
Put strips of peel and juice of all 4 oranges into a saucepan and add the sugar.<br />
Stir on a low heat until sugar dissolves and then boil for about 8 minutes till it thickens.<br />
Leave to cool at room temperature.<br />
<br />
To make puddings<br />
<br />
Preheat oven to 190 o c / 170 o c fan.<br />
<br />
Melt the chocolate and butter in a bowl, either in microwave for a couple of minutes or over a bowl of simmering water. Leave to cool a little.<br />
Whisk together the eggs, egg yolks, sugar and orange zest until really light and fluffy, doubled in volume ( best to use electric hand or standing mixer)<br />
Fold in the choc mix and then the sifted flour.<br />
Spoon into buttered ramekins or pudding basins and either cook for 10 minutes ( or time best for your oven) or keep in fridge, covered, for a couple of days and take out when required an hour before cooking to get to room temperature.<br />
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For cream<br />
<br />
Whisk the cream, cointreau and sugar until it forms soft peaks<br />
<br />
Turn out pudding to serve with a spoonful of the cream and a big drizzle of the sauce.<br />
Grate dark choc over to decorate.<br />
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And opened up ... fingers crossed !!...<br />
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Hurrah !! Good Luck everyone and Enjoy xx<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-27569126199051200912012-09-10T08:07:00.001-07:002012-09-10T08:07:58.493-07:00Stollen Buns ... and here's the recipe !Stollen Buns ( Makes 15 large buns)<br />
<br />
250g soft butter<br />
250g caster sugar<br />
4 medium eggs<br />
250g self raising flour<br />
2 tsps vanilla extract<br />
<br />
250g marzipan ( shop bought)<br />
65g raisins<br />
70g glace cherries <br />
20g mixed peel<br />
<br />
300g icing sugar<br />
cherries and raisins to decorate<br />
<br />
Method<br />
<br />
Preheat oven to 190 o c / 180 oc fan<br />
<br />
Cream the butter and sugar together until light and fluffy<br />
Beat in the eggs and vanilla extract<br />
Fold in the flour<br />
Fold in the raisins, peel and cherries ( halved)<br />
Split the maripan into 15 pieces and roll into balls<br />
Spoon a dessertspoonful of mix into cases and put the marzipan ball in the middle of each<br />
Spoon another spoonful of mix on top making sure the marzipan is covered<br />
Bake in the oven for 15 minutes until golden and risen<br />
<br />
Allow to cool<br />
Make up icing with enough water to make a spreading consistancy<br />
Spread over buns and decorate with a cherry and raisins<br />
<br />
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ENJOY !!XXWendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-49742450936745418022012-09-10T07:52:00.002-07:002012-09-10T07:52:36.107-07:00Stollen Buns... I know.. it's 3 months till Christmas !!I was clearing out the kitchen cupboards last week ( happens once a year or so ) and I found an, out of date, Fortnum and Mason's Christmas Pudding .... well it was delicious and got me thinking about Christmas ... only 3 months to go !!!! <br />
I adore marzipan, as you'll see from my earlier post of Marzipan Mince Pies, and thought of other Christmas treats containing it.<br />
Stollen is one of my favourites and I thought I adapt it into some quick and easy buns or cupcakes. I wasn't sure how the marzipan centre would turn out but was thrilled when I cut into the cooled buns .... a perfect ball of marzipan .. YUM !!<br />
I finished the batch of buns off with icing and raisins and cherries and took them as an afternoon treat to BBC 3 Counties Radio where I was on the Nick Coffer show to talk about a local children's hospice at home charity Pepper that I'm raising awareness for <a href="http://www.pepper.org.uk/">www.pepper.org.uk</a> <br />
They went down very well.... Give them a go.. and all in plenty of time for Christmas !! Xxx<br />
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And a little closer to see the marzipan...<br />
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With Nick Coffer ( @nickcoffer ) and a bun.....<br />
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And Brenda and Elaine from the Pepper Charity join us .. <a href="http://www.pepper.org.uk/">www.pepper.org.uk</a> <br />
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If you love marzipan give them a go ... enjoy x<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-38431351237633587122012-09-02T06:11:00.002-07:002012-09-02T06:11:50.399-07:00Scones for Afternoon Tea with the Stars !!My friend Emma Kelly @strictlywestend was organising a concert for a wonderful charity .. The Peterson's fund for children .. and asked if I would host. Of course, I said yes and offered to do some baking too.<br />
We had a wonderful afternoon at the Prince of Wales theatre in the Delfont room. It was jam packed and we were treated to some fabulous singing from Louise Dearman, Gina Beck, Daniel Boys, Zoe Birkett, Sarah Lark, Zoe Tyler and many more. Lots of money was raised for such a great cause.<br />
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Scones<br />
<br />
Put 1lb Self raising flour in the food processor with 4oz butter and whizz.<br />
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Place in large bowl and ad 4oz sugar
and 4oz sultanas. Cover with cling film and go to bed.<br />Then in the morning
put oven to 190oc and mix one egg in a measuring jug and make up to 1/2 pint
with milk. Gradually add to dry mix until have dough. Cut out and brush with mix
and sugar tops.<br />
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Into oven for about 15 mins. <br />
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A couple of hours later .. there were about 50 !!<br />
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Easy and delicious xx<br />
Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com0tag:blogger.com,1999:blog-3301218351249351468.post-41626041653854759552012-09-02T05:49:00.004-07:002012-09-02T05:49:53.700-07:00Brownies as a present !Off out to friends for a late lunch today and thought it would be a nice idea to take home made brownies instead of a box of chocolates ; think they look really pretty and I know exactly what has gone into them ... really fresh and matural ingredients ..<br />
<br />
Brownies<br />
<br />
300g Dark Muscavado sugar<br />
3 eggs<br />
200g butter<br />
200g dark chocolate ( at least 54% cocoa solids)<br />
2 tsps vanilla extract<br />
125g plain flour<br />
<br />
Method<br />
<br />
Preheat oven to 170 o c / 160 o c fan<br />
<br />
Grease and line a square 23 cm baking tin with baking parchment<br />
Put eggs and sugar and vanilla extract into a mixer and beat for a good 5 mins until really light and pale and creamy.<br />
Meanwhile, put butter and chocolate into a bowl and melt in microwave for 2 mins ... then mix well and cool slightly.<br />
Add to sugar and eggs mix, folding in lightly until mixed thoroughly.<br />
Do the same with the flour.<br />
Pour into baking tin.<br />
Bake in oven for 25 minutes utnti the top is cooked and cracking slightly but the inside is still gooey.<br />
Remove and cool completely in tin ... needs a good few hours.<br />
Remove and cut into squares ... usually 16 but if making as a presentof choc size .. cut into 36.<br />
Dust with icing sugar and serve.<br />
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Wendi Petershttp://www.blogger.com/profile/03567292933722250520noreply@blogger.com1