Archive for the ‘Cakes’ Category

White Christmas Cake

Posted on: November 21st, 2015 by Harriet Low No Comments

1. Heat your oven to 150°C. Line the base and sides of a 23cm round deep cake tin with a double thickness of baking parchment, cutting it so that it stands a good 5cm proud of the top of the tin.

2. Sift the flour, salt, baking powder and allspice together into a bowl and set aside.

3. In a large bowl, beat the butter until light and fluffy. Add the sugar and beat for several minutes until smooth and light. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each to prevent the mixture curdling. Beat in the orange and lemon zest, vanilla extract, almond extract and brandy.

4. Using a large metal spoon, fold in the remaining flour mix, the nuts, glacé fruit, peel and angelica, until thoroughly combined. Spoon into the prepared cake tin and smooth the surface.

5. Bake for 2 ¼ – 2¾, until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

6. When your cake is completely cold, warm the apricot jam with a splash of water, sieve and then brush it all over the cake.

7. Roll out 300g of the marzipan to a large circle, about 4mm thick. Using the cake tin as a guide, cut a round of marzipan to fit the top of the cake and position it. Roll out the other 200g marzipan with the trimmings and cut 2 long strips to fit around the side of the cake. Position these, then smooth the marzipan and mould the edges together.

8. To make the icing, beat the butter until smooth and creamy. Beat in half of the icing sugar and stir in the brandy. Beat in the rest of the icing sugar until smooth. Spread the icing evenly over the cake.

Buche de Noel

Posted on: December 11th, 2014 by Harriet Low No Comments

1. Heat your oven to 220°C. Line the base and sides of a 23 x 33cm Swiss roll tin with greaseproof paper and brush the paper lightly with oil.

2. Using an electric hand-held whisk, whisk the caster sugar and egg yolks together in a large bowl until creamy.

3. Put the chocolate and water into a heatproof bowl, set over a pan of gentle simmering water and leave until melted and smooth. Let cool slightly, then fold into a whisked mixture.

4. Whisk the egg whites in a clean bowl until stiff but not dry. Gently fold a spoonful of the egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites with a large metal spoon (use a gentle action and avoid overmixing). Pour the mixture gently into the prepared tin.

5. Bake for 12-14 minutes (no longer), until the sponge is risen and just firm to the touch. Place the tin on a wire rack and leave the sponge to cool for at least 2 hours.

6. Lay a sheet of greaseproof paper on a board. Once the sponge is cold, with one bold movement, turn it out onto the paper, then lift off the tin. Carefully peel away the paper and trim off any scraggy edges.

7. For the raspberry cream filling, whip the cream until it holds soft peaks. Spread the inverted sponge with the whipped cream, scatter over the raspberries and sprinkle with a little Drambuie, if you like. Roll up a long side towards you, using the paper to roll; don’t worry about the cracks. Transfer to a flat serving dish.

8. To make the chocolate buttercream, beat the butter until soft. Sift the icing sugar and cocoa together over the mixture, add the milk and mix to a soft icing. Carefully spread the icing over the cake and mark decoratively with the prongs of a fork. Chill until needed.

 9. Sift some icing sugar over the log just before serving. Finish with some festive decorations if you like.

 

Paul’s brand new book, Paul Hollywood’s British Baking, is available now.

Summer Fruit Genoise

Posted on: July 10th, 2014 by Karl Hudson 1 Comment

1. Heat your oven to 180°C. Use a little of the melted butter to grease two 20cm sandwich tins. Dust them lightly inside with flour.

2. Put the eggs and sugar into a heatproof bowl and place over a pan of simmering water. Whisk, using an electric hand-held whisk, for at least 7 minutes until the mixture is trebled in bulk, very pale and thick enough to hold a trail when the beaters are lifted. Sift the flour and salt together over the mixture and fold in gently, keeping in as much air as you can. Finally, very carefully fold in the remaining melted butter.

3. Divide the mixture between the prepared sandwich tins and bake for 25 minutes until golden and slightly shrunk from the sides of the tin. Leave the sponges to cool slightly in the tins for about 5 minutes, then transfer to a wire rack to cool.

4.Meanwhile, put 200g of the strawberries into a blender with 2 tbsp of icing sugar and blitz to a smooth purée. It should be intense and sweet; add a little more icing sugar if necessary.

5. Whip the cream until it holds soft peaks. Roughly fold in the strawberry purée, keeping the mixture rippled rather than a uniform pink (or you can simply drizzle the strawberry purée onto the cream as you assemble the cake).

6. Slice each sponge in half horizontally. Lay one of the sponges, cut side up, on a serving plate. Spread a third of the strawberry cream on top, then put a quarter of the blueberries and raspberries around the edge. Add a second layer of sponge and filling, then repeat to create the third layer. Place the final layer of sponge on the top and dust generously with icing sugar.

7. Arrange the remaining strawberries, blueberries and raspberries on top of the cake. Dust lightly with icing sugar and serve.

Christmas Chocolate Brownie Cake

Posted on: December 9th, 2013 by Harriet Low No Comments

1. Heat your oven to 180°C. Line a 23cm/9 inch round spring form tin.

2. Break the chocolate into small pieces and place in a heatproof bowl with the butter. Gently melt over a pan of simmering water. Leave to cool slightly.

3. Whisk the eggs and caster sugar together until the mixture is pale and thick enough to hold a trail when the beaters are removed.

4. Fold the chocolate mixture into the whisked egg mixture. Sift the flour, baking powder and cocoa over the mixture and gently fold in. Finally add the cranberries and walnuts and stir. Pour into the prepared tin.

5. Bake for 40 -45 minutes until the cake has a nice crust but slightly soft in the middle. Leave to cool.

6. Decorate with chocolate leaves and dried cranberries. Dust with a little icing sugar.