LETTUCE, WALNUT and RAISIN CAKE
I know this sounds really strange but Carrot Cake must have sounded just as weird when we first became aware of it !!
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 !!)
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.
Give it a go ... and let me know your thoughts please .. either here or via twitter @wendipeters
200g Plain Flour
2 tsps Baking Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
1 tsp Ground Mixed Spice
1/2 tsp Ground Cinnamon
200g Light Brown Sugar
150 ml Vegetable Oil
3 med Eggs
2 tsps Vanilla Extract
140g Iceberg Lettuce (finely shredded)
100g Raisins
60g Walnuts (chopped)
Icing sugar to decorate
Preheat oven to 180 oC ... 170 oC fan
Grease and flour a 20cm by 30 cm tray bake baking tin ( shallow )
In a large bowl, mix together the flour, baking powder, bicarb of soda, salt, mixed spice and cinnamon.
Stir in the sugar and mix well, removing any lumps.
In a medium bowl, whisk together the veg oil, eggs and vanilla extract.
Pour onto the dry ingredients and stir until just combined.
Add the lettuce, raisins and walnuts ....
and mix until everything is evenly combined.
Spoon into the prepared tin and spread evenly.
Bake for 30 - 35 minutes until it springs back when lightly touched in the centre or a skewer comes out clean.
Leave to cool and then remove from tin.
Make up some runny icing with icing sugar and water and drizzle over.
Sprinkle with chopped walnuts to decorate.
I really hope you try and enjoy
LETTUCE CAKE !!!! xx
Wendi Peters Pudding Queen
Tuesday 23 June 2015
Sunday 13 October 2013
WHITE CHOCOLATE, LEMON AND RASPBERRY MUFFINS
I've also created a slightly easier recipe, but these are just divine... perfect for breakfast or anytime !!
White Chocolate, Lemon & Raspberry Muffins
1 Vanilla
Pod or 1 tsp vanilla extract
- 325g
(11oz) self-raising flour
- 1
tsp bicarbonate of soda
- 175g
(6oz) caster sugar
- 6
tbsps vegetable oil
- 150ml
pot natural low-fat yoghurt
- Zest
and juice of 1 lemon
- 2
eggs, lightly beaten
- 125g
(5oz) fresh raspberries
- 125g
(5oz) white chocolate, coarsely chopped
- 1/2
jar good quality lemon curd
Method
DO THE
NIGHT BEFORE OR AT LEAST A COUPLE OF HOURS IF POSSIBLE .....Divide the lemon curd into 12
teaspoon size blobs and place on a piece of greaseproof paper and freeze until
completely set.
Pre-heat the oven to 190 o C,170 o C fan, Gas
Mark 6. Line the muffin tin with paper muffin cases.
Split the
Vanilla Pod in half and gently scrape out the seeds.
Mix the
flour, bicarbonate of soda, sugar and Vanilla seeds in a large bowl.
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.
Add the
wet ingredients to the dry ingredients with the raspberries and white chocolate
and mix briefly until just combined.
Spoon the
batter into the prepared muffin cups, dividing it evenly, ensuring each case is
half full.
Then add
the frozen blob of lemon curd to each case and cover with the rest of the muffin
mix.
Bake the
muffins in the oven for 18-20 minutes, or until risen and golden.
Cool in
the tin for 10 minutes, then turn out onto a wire rack
Dust with icing sugar and serve ...
RASPBERRY AND LEMON RED VELVET CAKE
I'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....
Enjoy xx
Raspberry and Lemon Red Velvet Cake
Serves 10-12
160g (5¾oz) unsalted butter, softened
280g (10oz) caster sugar
3 large eggs
280g (10oz) self-raising flour
75g (2¾oz) cocoa powder
125ml (4fl oz) lemon full fat yoghurt
1tsp white wine vinegar
¼tsp red gel food coloring
75g (2¾oz) raspberries, puréed and sieved
75g (2¾oz) full-fat cream cheese
For the frosting
100g (3½oz) butter, softened
200g (7oz) icing sugar
50g (1¾oz) full-fat cream cheese
150g (5½oz) raspberries
Zest of 1 lemon
For the filling
1/2 jar good quality lemon curd
METHOD
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.
In the bowl
of a freestanding mixer, or using an electric hand-held mixer, cream the butter
and sugar together until light and fluffy.
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.
Mix together
the lemon yoghurt, vinegar, food coloring, raspberry purée and cream cheese.
Add half of this mixture to the batter and gently
fold in. Repeat the process with the remaining dry and wet ingredients until
combined.
Divide the batter between the prepared sandwich
tins and level with a palette knife.
Cook on the middle shelf of the preheated oven for 25
- 35 minutes until a skewer comes out clean when inserted into the middle.
Leave Raspberry red velvet cakes to cool in the tin
for 10 minutes before carefully turning out onto a wire rack to cool
completely.
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.
Spread half the frosting on the first cake, then the
lemon curd, then sprinkle with the raspberries and top with the remaining cake.
Spread over
the rest of the frosting and smooth with a palette knife.
Decorate
with raspberries and shavings of red velvet sponge cake or chocolate, if liked.
Enjoy xx
Saturday 5 October 2013
COFFEE AND WALNUT CAKE
My husband requested his favourite cake to eat while watching Strictly Come Dancing ... we know how to live on a Saturday night !!
Always happy to oblige when it comes to baking .. I set to. The intention is to freeze half for another day!! we'll see ..
COFFEE AND WALNUT CAKE
Makes 12
pieces
300g soft
butter
300g caster
sugar
4 large eggs
(beaten)
50ml milk
300g self
raising flour
100g walnuts
(chopped)
1 tbsp very
strong espresso coffee (cooled) or use 4 heaped tsps of instant with a tbsp hot
water
FOR THE
ICING
150g soft
butter
300g icing
sugar
1 tsp milk
1tbsp coffee
(as above)
12 walnut
halves
PREHEAT OVEN
TO 190 oC /170oC FAN
METHOD
Grease and
line 2 nine inch sandwich tins
Beat the
butter and sugar until really light and fluffy, great if you have a mixer, if
not .. beat like mad !!
Add and beat
in the eggs, a little at a time
Now fold in
100g of the flour, to prevent curdling
Fold in the
coffee mix and the milk, then the rest of the flour
Finally fold
in the chopped walnuts
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
Leave to
cool completely
To make the
icing...
Beat
together all the ingredients until really light and fluffy
Sandwich the
two sponges together with half the icing and spread the rest on top
Decorate
with the walnut halves
EAT !! OR
cut in half and wrap and freeze half for another time.....
ENJOY XX
Friday 4 October 2013
Apple, Sultana and Cinnamon Crumble Muffins
Ok ... 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 ....
The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting.
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.
3 Sca tter each with a thick layer of
the crumble mixture.
The nights are drawing in, leaves are falling, and I wanted to make something Autumnal and comforting.
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.
APPLE,
SULTANA AND CINNAMON CRUMBLE MUFFINS
For the
muffin mix
175g caster
sugar
200g chopped eating apples
50g sultanas
2tbsp sunflower oil
1 egg
1 tsp vanilla extract
1 tsp ground cinnamon
125ml greek yoghurt
200g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
For the crumble topping
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter
MAKES 12
For the crumble topping
50g light muscovado sugar
50g plain flour
25g porridge oats
1 tsp ground cinnamon
50g butter
MAKES 12
Preheat oven
to 200 o C / 180 o C fan and Line a muffin tray with paper cases
METHOD
1 Stir the sugar and apple together and
set aside while you make the crumble topping.
Mix together the muscovado sugar with the
flour, oats and cinnamon, then rub in the
butter until clumpy with your fingertips.
2 Stir the oil and egg, vanilla and
yoghurt into the apple mix. Now add the flour, baking
powder and bicarbonate of soda and stir
well.
Quickly spoon into the cases.
Bake for 15 - 18 minutes until golden and
they spring back when lightly pressed on top.
Cool on a wire rack.
Friday 10 May 2013
White 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 !!!!
I was hosting in the Competition Theatre for 2 days and got to meet all my favourite bakers and Bake off Stars .... Dan Lepard
Stacie Stewart...
Brendan Lynch...
And Cathryn Dresser...
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.
This is a wonderfully simple muffin recipe and so delicious ... a bit like a bakewell tart but without the pastry.
I've also made them with gluten free flour, a mix of potato and rice, and they turn out really well.
White Forest Muffins
150g white chocolate
50g butter
250ml milk
150g self raising flour
150g ground almonds
1 teaspoon baking powder
75g caster sugar
2 x 100g bags white chocolate chips
1 large egg
1 teaspoon almond extract
black cherry jam
flaked almonds
icing sugar for dusting
Method
Pre heat oven to 180 oC/160 oC fan oven/gas 5.
Place 13 muffin cases in muffin tins.
Place butter and half the milk in a saucepan and heat gently, DO NOT BOIL.
Add the white chocolate and stir until it melts. Allow to cool slightly.
Sift flour and baking powder into a mixing bowl.
Stir in the chocolate chips and the sugar.
Stir in the ground almonds.
Mix the rest of the milk with the egg and the almond extract and pour into the dry ingredients along with the chocolate mixture.
Using a metal spoon, fold all the ingredients together gently, until a lumpy batter forms.
Spoon the mixture into the muffin cases so that each one is half full.
Place 1/2 teaspoon of black cherry jam in the centre of each muffin.
Fill up each muffin case with the remaining muffin mixture.
Sprinkle flaked almonds on top.
Bake for about 25 minutes, until golden brown and spongy when touched.
Place muffins on a cooling wire to cool a little and dust with icing sugar.
Here's the finished Gluten Free version...
My favourite cake in a long time !! Enjoy xx
I was hosting in the Competition Theatre for 2 days and got to meet all my favourite bakers and Bake off Stars .... Dan Lepard
Stacie Stewart...
Brendan Lynch...
And Cathryn Dresser...
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.
This is a wonderfully simple muffin recipe and so delicious ... a bit like a bakewell tart but without the pastry.
I've also made them with gluten free flour, a mix of potato and rice, and they turn out really well.
White Forest Muffins
150g white chocolate
50g butter
250ml milk
150g self raising flour
150g ground almonds
1 teaspoon baking powder
75g caster sugar
2 x 100g bags white chocolate chips
1 large egg
1 teaspoon almond extract
black cherry jam
flaked almonds
icing sugar for dusting
Method
Pre heat oven to 180 oC/160 oC fan oven/gas 5.
Place 13 muffin cases in muffin tins.
Place butter and half the milk in a saucepan and heat gently, DO NOT BOIL.
Add the white chocolate and stir until it melts. Allow to cool slightly.
Sift flour and baking powder into a mixing bowl.
Stir in the chocolate chips and the sugar.
Stir in the ground almonds.
Mix the rest of the milk with the egg and the almond extract and pour into the dry ingredients along with the chocolate mixture.
Using a metal spoon, fold all the ingredients together gently, until a lumpy batter forms.
Spoon the mixture into the muffin cases so that each one is half full.
Place 1/2 teaspoon of black cherry jam in the centre of each muffin.
Fill up each muffin case with the remaining muffin mixture.
Sprinkle flaked almonds on top.
Bake for about 25 minutes, until golden brown and spongy when touched.
Place muffins on a cooling wire to cool a little and dust with icing sugar.
Here's the finished Gluten Free version...
My favourite cake in a long time !! Enjoy xx
Tuesday 2 April 2013
Simnel Cake for Easter
Easter 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'
Really simple and easy to follow ...
With great results...
Soak the fruit overnight in the brandy ...
Add to the cake mix and spoon half into the lined tin...
Then add the circle of marzipan and cover with rest of cake mix and bake ...
When cool, cut out circle of marzipan to put on top..
Then roll out 11 balls of marzipan to represent the disciples minus Judas ..
Heat some jam to make it stick to cake...
Brush on top and place marzipan on, the crimp edges...
Place balls on top and either grill or use a blow torch to brown ...
Finally decorate as you wish ..
And cut in and enjoy ... Happy Easter xx
It was delicious and really moist x
Really simple and easy to follow ...
With great results...
Soak the fruit overnight in the brandy ...
Add to the cake mix and spoon half into the lined tin...
Then add the circle of marzipan and cover with rest of cake mix and bake ...
When cool, cut out circle of marzipan to put on top..
Then roll out 11 balls of marzipan to represent the disciples minus Judas ..
Heat some jam to make it stick to cake...
Brush on top and place marzipan on, the crimp edges...
Place balls on top and either grill or use a blow torch to brown ...
Finally decorate as you wish ..
And cut in and enjoy ... Happy Easter xx
It was delicious and really moist x
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