Lemon & Lime Swiss Roll – Great British Bake Off 2014!

lemon lime coloured cake swiss roll rainbow

There’s much excitement in the Costello Household tonight – Series 4 of The Great British Bake Off is back! My girls have dictated that we MUST be sat down at 8PM to watch together. Of course, for any important viewing there has to be snacks – I’ve heard a little rumour that tonight is Cake night and Swiss Rolls may feature. So I’ve made my own – Looks horrendous doesn’t it?

I present to you the brightest Swiss Roll you’ll see tonight – Its not as risen as I’d like but that is due to some over zealous stirring when I was adding the colouring. Its based on my previous Swiss Roll which is a recipe I love but I wanted a summery version. We are off on a picnic tomorrow so this will no doubt be joining us.

There’s still time to have a go before series 4 starts at 8PM. Here’s how:

Lemon & Lime Swiss Roll

Serves 10
Prep time 20 minutes
Cook time 11 minutes
Total time 31 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
A tangy Lemon & Lime Swiss Roll perfect for a summery picnic

Ingredients

  • 125g Caster Sugar (plus 2 Tablespoons of extra sugar for decoration)
  • 3 Large Eggs
  • 1 Zest Lemon (plus half of its juice)
  • 1 Zest Lime (plus half of its juice)
  • 125g Plain Flour
  • 1 teaspoon Baking Powder
  • 5 tablespoons Marmalade (I used Lemon & Lime)
  • 284ml Double Cream (Whipped until thick)

Directions

Preheat the oven to 200C. Line a baking tray or Swiss Roll tray with Baking parchment.
Sprinkle the extra caster sugar evenly over the baking tray - the cake will bake on top of this
Using an electric mixer, whisk the eggs and the sugar until thick, pale and fluffy
Add the zest and the juice - slowly folding through
Sift the flour & baking powder and fold in gently
Divide the mixture in half and colour one half yellow (mine is a bit orangey) and the other green.
Pour the mixture into 2 piping bags and snip a small hole at the top - Pipe even stripes lengthways down the tray. Hopefully your mixture won't be as runny as mine.
Bake for 11 minutes and remove from the oven.
As soon as the cake is cool enough to handle, roll up - its ok to do this with the baking paper still attached. It will unroll but this will still make it easier to roll when it is fully cooled.
As soon as fully cooled, spread the marmalade and the cream and roll as tight as possible - Ta-Dah!

coloured cakes
I’m entering this into one of my favourite links – Jenny from Mummy Mishaps is hosting The Great Bloggers Bake Off – Sadly I can’t partake every week but I’m in when I can!

gbbo badge

I’m also linking up to Karen from Lavender & Lovage and her Tea Time Treats linky:

Tea Time Treats

 

Raspberry & Almond Scone Slices – Bake of the Week

scones2

I call these scones but really I suspect they are a mixture of scone and biscuit because of how I cook them. They are twice cooked because I love the proper crunch of the exterior and the softness of the inside. I use double cream because when I first made them, it needed using up but if you are trying to be slightly healthier, warm milk will do just as well.

This is an adaptation of my Scones with Jam & Cream recipe – another Baking With No Eggs recipe.

Raspberry & Almond Scones

Serves 12
Prep time 5 minutes
Cook time 26 minutes
Total time 31 minutes
Meal type Breakfast, Snack
Misc Child Friendly, Serve Cold, Serve Hot
Zesty Raspberry scones with a hint of almond

Ingredients

  • 350g Self-Raising flour
  • 85g Butter (Very Cold)
  • 3 tablespoons Caster Sugar
  • 1 teaspoon Almond Extract (plus 1/2 teaspoon for Icing Drizzle)
  • 100ml Double Cream
  • 60g Icing Sugar
  • 4 tablespoons Milk
  • 50g Flaked Almonds

Directions

Raspberry Scones
Preheat the oven to 205C and prepare an oven tray with baking parchment
Sift the flour into a large bowl and rub the butter in as quickly as possible with the tips of your fingers
Quickly stir through the caster sugar
Warm the cream in the microwave for approx 30 seconds and stir into the flour mixture - Bring together in a dough - The key to scones is to handle the dough as little as possible.
I make mine into one large scone and score 12 separate segments - Bake for 18 minutes until golden on the outside
When the scones are out of the oven cut fully into segments and turn on their sides - continue cooking for 4 minutes on each side until golden and crispy - You will thank me for the extra cooking!
Icing Drizzle
Mix together the icing sugar, milk and extra 1/2 tsp of almond extract until a smooth runny paste
I use a disposable piping bag to drizzle over the scones
Sprinkle over the flaked almonds and serve with fresh raspberries

My feature Bake for this week was one that should have had my name on it! I will be most disappointed if I don’t get baked one of these for my birthday in August! Jen from Blue Kitchen Bakes describes the perfection that is Elderflower Gin Cake – Oh my goodness, there are 10 shots of gin in this bake!

Elderflower Gin Drizzle Cake

Last week’s entries were as fabulous as ever – We had an equal mix of individual portion bakes and larger cakes …

individual bakes

1. Easy Recipe Banana Crumble from ET Speaks From Home – The presentation of these is just wonderful. I’d be so pleased to be served one!
2. I reckon these Chocolate and Ginger Cookies by Julie’s Family Kitchen would be perfect on one of the many summer picnics that we are having lately.
3. Love the idea of the combination of chocolate, lime and courgette in these beautiful cupcakes from Kirsty at Hijacked by Twins
4. You don’t much more iconic than a 99 in summer – Hayley from Hay in a Day has shared her 99 Flake Cupcakes. Fab!

larger cakes

5. Celebrating the imminent arrival of the GBBO is Jenny from Mummy Mishaps with her Chocolate & Orange Jam Jaffa Cake – Don’t forget to join in with her #GBBO linky!
6. How cute is this Duck Pond Cake? All made with the arrival of the next series of #GBBO in mind (I’m so excited!) from Searching For Spice
7. Another Courgette spectacular (I really must bake more with courgette!) in this Chocolate Cake from Cutlery & Catering
8. You can almost get your 5 a day when eating this Redcurrant & Orange Loaf from Baking Queen
9. For those posh people amongst us! We have Earl Grey Tea Loaf from Lancashire Food

The linky is now open for our new Bakes of the Week – Please add the badge to your post and lets spread the word!

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This is my last Bake of the Week for a while – I have a lovely crew of fellow Bakees who have kindly volunteered to host from next week while I am sunny myself with a cocktail running around the beach after the kids:

Tues 12th Aug: Kirsty from Hijacked By Twins
Tues 19th August (MY birthday!): Hayley From Hay in a Day
Tues 26th Aug: Lindsey from Lancashire Food

Massive thank you to these 3 amazing ladies for keeping our Bake of the Week going! Really appreciate it x

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I’m joining in as usual with a few other links this week – A Mummy Too’s Recipe of the Week, Vicki from Honest Mum’s Tasty Tuesdays and Lucy from Supergoldenbakes’ Cook, Blog, ShareTea Time Treats as hosted by Lavender & Lovage and The Hedgecombers – Their theme this month is Picnics – What better than a scone eaten outside with a flask?

recipe-of-the-week CookBlogShare tasty tuesdays

Tea Time Treats

Apple & Pineapple Eve’s Pudding – Bake of the Week

apple pineapple eve's pudding cake

I knew I loved this dish long before I knew it was called Eve’s Pudding. Many moons ago, my primary school used to serve this on really rare occasions. I don’t remember much about my school dinners but I do recall just loving this – it was the sweetest of all the desserts. Those dinner ladies certainly didn’t skimp on the added sugar! Most people would have this served with steaming hot custard (or maybe lumpy cold custard if that’s how your school serves it) but I’m strictly an ice-cream girl!

I had some fresh pineapple left over from the weekend so used that up too – it doesn’t need pre cooking, just cut into thinnish strips so it cooks evenly with the apples in the oven. I would have been tempted to add some coconut flavouring but I had none so cinnamon it was – I will try the coconut one day for the true tropical feel.

Eve’s pudding has changed over the years – It is now basically stewed apples with a Victoria Sponge on top but in the 1800′s when it was first recorded, the sponge mixture used breadcrumbs and egg. Ew! It then went onto incorporate suet – To give the dish it’s proper name we should be using ‘Mother Eve’s Pudding”. Raisins are rather popular to be included but I wanted to bring out more of the pineapple so omitted them.

Apple & Pineapple Eve’s Pudding

Serves 6-8
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party
Light and fluffy sponge cake with a fruity base - Tropical Eve's Pudding

Ingredients

  • 3 Apples (I used Pink Lady) (Peeled and chopped into chunky slices)
  • 100g Fresh Pineapple (Chopped into medium chunks)
  • 1 teaspoon Ground Cinnamon
  • 175g Caster Sugar
  • 175g Butter
  • 3 Medium Eggs
  • 175g Self-Raising Flour

Directions

Preheat the oven to 160C
Cook the apple in a medium pan with 2 tbsp water until just starting to soften - approx 3 minutes. Take off the heat and stir through the cinnamon.
Line the bottom of a medium oven dish with the pineapple and add the apple on top.
Using an electric mixer, cream together the butter and sugar until pale and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
Sift in the flour and combine using a figure of eight to keep the air in, until just mixed through
Pour on top of the fruit mixture and bake at 160C for 45-50 minutes - It should be golden and a skewer inserted should come out clean.
Perfect served hot with custard or eaten later served with ice-cream.

apple pineapple eve's pudding

It feels like ages since I did a Bake of the Week roundup – Great to see so many entries once again.

My featured Bake of the Week is this wonderful Light Sponge Cake with yogurt and raspberries from My Little Italian Kitchen – There are so many fruity bakes around at the moment. Soft fruits are definitely in abundance! I love how much creamy innards there are in this bake – Alida has definitely not scrimped on her offerings.

yogurt raspberries swiss roll

I’ve done a round up of the many fruity bakes entered into last week’s Bake of the Week …

bakes of the week round up

1. Celebrating National Cherry Day we had Eileen from ET Speaks From Home with these really cute Cherry & Chocolate Chip Muffins
2. One of the best flavour combinations and presented so perfectly in tray bake form from Jenny at Mummy Mishaps, White Chocolate & Raspberry Traybake
3. I have GOT to try these Raspberry & Cointreau Tarts – Just a genius combination from The Lass in the Apron.
4. Beautifully presented – Who could resist Kirsty from Hijacked By Twins’ Chocolate & Apricot Cream Cakes?
5. I’ve never seen Blackcurrant Focaccia before but will definitely be trying this recipe from Baking Queen 74.
6. Another wonderful combination of Peach & Streusel Traybake from Tales from the Kitchen Shed.
7. Fiona from Coombe Mill sacrificed her Gin & Tonic Lemons for this dazzling Lemon Drizzle Cake – We appreciate it!

There were yet more non-fruit delicious bakes this past week too ..

bake of the week online baking group

8. It may be simple but its still mouthwateringly appealing! Tomato & Mozzarella Tart from Julie’s Family Kitchen.
9. Like most households containing children, our has its fair share of loom bands so I did chuckle when I saw Garden, Tea, Cakes and Me’s Loom Band Cake – Its a piñata cake too – genius!
10. And let’s not forget, the relatively healthy with Anne’s Kitchen’s Coconut Brownie Cake – I NEED to get my teeth into those chunks of coconut!

The link for this week’s Bake of the Week is now open! I’m being helped in the kitchen for the next few weeks by my children – I’m bearing up! The link to add the badge to your post is here …

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I’m joining in this week with a few links … A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesdays, Otilia Stocks Foodie Fridays and of course, Lucy’s Cook, Blog, Share.Bangers & Mash’s Spice Trail – where they are celebrating Summer Spice – I’m entering my Tropical bake as its as summery as I get!

Tasty Tuesdays on HonestMum.com recipe-of-the-week

Romanian Mum

 photo 9af5d0df-b279-4c3c-92ad-fc98f562a39a_zpsaca21226.jpg spice trail food link up

 

Chocolate Piñata Cake

piñata birthday cake

EDIT: The story behind the Chocolate Piñata Cake …Maybe not the neatest or best decorated cake I’ve ever made but certainly one of the quickest. I’d made the cakes on Friday morning (2 shallow and one deep in case you are interested) then I had 15 minutes to decorate on the Friday afternoon before we went out to celebrate Millie turning 12. It was at this point I discovered I had no icing-sugar – so I used powdered Fondant Icing (I’m thinking its nearly the same) to make the buttercream.

I cut out a circle in the middle of the deep middle tier and poured the chocolates in – Warning! This type of cake used LOADS of sweets. I used 2 packs of Mint Aero Bubbles, 2 packs of maltesers, 1 pack of Chocolate M& Ms and 2 packs of White Chocolate Buttons. To decorate around the outside I used Maltesers, More White Chocolate Buttons and a packet of Jelly Babies. This is not the cake for dieters!

Next time I make a Piñata cake, I will think more about the outside decoration but for such a quick cake, I’m rather chuffed!

There’s still some left in the fridge – want some?

Cadbury’s Twirl Ice-Cream Cupcakes – Bake of the week

cadbury's twirl ice-cream cupcakes

There’s not just Cadbury’s Twirl ON these cupcakes, there’s Twirl IN them too! AND in the sauce! A triple dose of chocolatey-ness!

Last week, Cadbury’s asked me if I could find it within myself to come up with a recipe using their chocolate bars. I managed to drag myself off the sofa to stick the oven on & came up with my good old Chocolate Cupcakes. Its been a fair old warm week in St Helens (not often I get to say THAT!) so the recipe needed an injection of cool with some ice-cream to even out the creamy chocolate. I’m a bit obsessed with Baked Alaska’s so went down the route of hidden ice-cream in the cupcakes. Dead easy, just scoop out about 1/3 of the cupcake and insert a tablespoon of ice-cream then squeeze the lid back on.

hidden ice-cream cupcakes

I wondered if the cupcakes wouldn’t be quite chocolatey enough but they were great. Lovely and light with plenty of taste – the added chocolate sauce and crumbled Twirls definitely helped though!

cadbury twirl recipe

 

Cadbury’s Twirl Hidden Ice-Cream Cupcakes

Serves 16
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
These cupcakes are perfect for freezing before the sprinkle of extra chocolate bar and sauce is added.

Ingredients

  • 200g Butter
  • 200g Light Brown Soft Sugar
  • 4 Eggs (Separated)
  • 3 packets Cadbury's Twirl
  • 2 teaspoons Cocoa Powder
  • 4 tablespoons Double Cream
  • 4 tablespoons Milk
  • 200g Self-Raising Flour
  • Vanilla Ice-Cream (Approx 1tablespoon per cupcake)

Directions

Chocolate Cupcakes
Preheat the oven to 170C and line 16 cupcake mould with cupcake cases. I like fairly substantial sized cupcakes so if you want to make smaller ones, you may get up to 20 out of the mixture.
Using an electric mixer,cream together the butter and the sugar. Add the egg yolks, one at a time - Scraping down the bowl after each addition. Add the vanilla extract and mix through.
Crumble one of the Twirl bars into a microwaveable bowl and mix with 2 tablespoons water and melt at 20 second intervals until just melted. Allow to cool for a few minutes.
Add one tablespoon of the SR Flour & 1 teaspoon of cocoa at a time until just all combined.
Whisk the egg whites until they come to stiff peaks.
Mix the chocolate into the butter/sugar/egg mixture and fold in the egg white mixture.
Bake for 18-20 minutes until a skewer comes out clean and allow to cool
Chocolate Sauce
Crumble one of the other Twirls and the remaining teaspoon of cocoa powder into a small pan and add the cream/milk - Melt on a low heat until the chocolate is just melted.
Decoration
Using a small teaspoon, scoop out about 1/3 of the cooled cupcake and replace with a spoonful of vanilla ice-cream. Try to press down the top of the cupcake that you have just removed - You may not be able to use it all, just the crispy 'lid' will disguise the ice-cream. Crumble the last remaining Twirl and use to sprinkle over the cupcakes. Add a drizzle of the sauce. Eat immediately.

One of my most favourite flavours ever, has to be Passion Fruit. Its really not used often enough for my liking – I have awarded Bake of the Week to Kirsty from Hijacked by Twins for her Passion Fruit Cake which looks simply oozing with taste! Kirsty was one of our first and most prolific entrants for Bake of the Week – it is completely lovely to see her back after a short break.

passion fruit cake recipe

Plenty of other entrants too for which I’m very grateful – Especially as time has been against me this fortnight with posting. Anyone else sooo relieved that school is coming to an end?

Lots of lemon around in the baking world at the moment – some delicious looking fruity bakes in general too. I’m always in awe of people who can get a successful strawberry bake without sogginess!

online baking group

1. All About You Blog – Courgette & Lemon Cake – This looks so light and fluffy, just mmmm :-)
2. Julie’s Family Kitchen – Toffee Shortbread - Anything with toffee in it, is a winner for me – These are definitely on my To Be Baked List.
3. Hay in a Day – Lemon Tart - I’m in awe of the pastry skills of this woman! So thin and that tart looks so neat.
4. Lancashire Food – Ginger Zinger Cake - Another speciality flour for the GF bakers!
5. Baking Queeen – Lemon & Blackberry Cake - Brilliant combination of flavours, I bet this has real zing!
6. What Claire Baked – Strawberry & Lemon Roulade - I think I’m a little bit addicted to roulades – I love how awesome they look but how quick they are to prepare.

Thanks to everyone who volunteered to help host Bake of the Week during the holidays – I will be in touch over the next few days.

The linky to next week’s Bake of the Week is now open – Please add the badge to your post and spread the word about our group. If you have chance and can comment on some of the other entries, that would be fab too! I’m so behind this week so I am going to leave this link open until a week on Monday – 28th July (Where did July disappear to?)

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Many Thanks to Cadbury’s who supplied me with plenty of bars of chocolate to help with this recipe (and some extra for the writing up part too!). Cadbury’s have asked me to share details of a competition available where you can get a sculpture of your favourite item made IN CHOCOLATE! Entry is through special promotional packs of chocolate (including Twirls) For more details please visit http://www.freethejoy.cadbury.co.uk/ There’s also the change to win other prizes worth up to £5000!

As usual I’m entering this recipe into Emily’s Recipe of the Week, Vicki’s Tasty Tuesdays and Lucy’s Cook, Blog, Share

CookBlogShare

tasty tuesdays

recipe-of-the-week

Toffee & Pecan Roulade – Bake of the Week

toffee pecan caramel roulade

Remember the caramel recipe from last week? I promised that there would be follow up recipes, using the leftover caramel (well, the bits I didn’t eat straight off the spoon!). This is a dessert that me & Mr C buy as our treat once in a while. It bugs me every time I buy it though, because I know that I could make it.

And I finally did! And it was fantastic. And it was twice the size and at least half the price of the shop bought version!

 

Toffee Pecan Meringue Roulade

Serves 8-10
Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party
Much bigger than the shop-bought versions! This meringue roulade is easy to make and so deliciously light. Serve with loads of caramel sauce and a sprinkling of pecans.

Ingredients

  • 5 Egg Whites
  • 260g Caster Sugar
  • 1 teaspoon Cornflour
  • 1 teaspoon White Vinegar
  • 100g Pecan nuts (Chopped into small pieces)
  • 284ml Double Cream
  • 6-8 tablespoons Caramel (See Coconut Sponge with caramel sauce post for recipe details)

Directions

Preheat the oven to 160C and line a suitable oven tray or swiss roll tray with baking parchment
Whisk the egg whites until you get stiff peaks
Slowly (and I mean really slowly) add the sugar - No more than a dessert spoon at a time. Keep mixing at a medium speed. You should still have a fairly stiff mixture.
Very gently, fold in the cornflour and the vinegar.
Spread evenly on the baking tray and smooth with a spatula. Sprinkle on 30g of the pecan nuts on top of the meringue & Bake for 16-18 mins until golden
Remove from the oven and allow to cool completely. Use this time to whisk your double cream until it is thick. and get your caramel out of the fridge to help it spread more easily.
Turn over the meringue onto another piece of baking parchment (some of the pecans will fall off) and peel away the cooked paper gently. Using a knife, cut about 1cm in (only 1/2 way through the meringue) - This will help the meringue roll more evenly.
Spread the caramel over the meringue - I ended up with some areas that had huge blobs but this adds to the taste. Spread over the cream too and sprinkle the remaining pecans over the cream.
Start to roll, using the paper to guide you and keeping the roll as tight as you can.
Eat a huge chunk with a cup of tea (even at 24C a cuppa tastes brilliant!) and keep the rest in the fridge. Will keep for up to 2 days.

Let me know how you get on – I’m particularly intrigued how people that usually buy this find the homemade version!

 

  portion toffee pecan roulade

Huge variety of bakes for this week’s Bake of the Week. It was really difficult to choose one that struck me. I’ve gone with Eileen from Et Speaks From Home’s Lavender Shortbread. I was watching Breakfast news this morning (a very rare occasion in-between episodes of Ben & Holly) and they were reporting from a field of lavender. The news reporter was pretending to like the lavender biscuits she was eating all in the name of tv. There would be no preceding with Eileen’s biscuits – they look wonderful. Such an event bake and fantastic photos!.

lavender biscuits

Chocolate featured massively in this week’s bakes. Here are the entries …

chocolate bakes

1. Cadbury’s Marvellous Mix Ups Piñata Cake from Mummy Mishaps. How amazing does this look? I bashed my first edible piñata this week and loved the experience!
2. Delicious looking and so neatly presented Cocoa Molasses Fudge from The Lass in the Apron
3. Jen from Mum In The Madhouse has been baking with her kids this week and produced these luxurious Chocolate Pots. And guess what? She even says they are healthy-ah! Does that mean we can have 2?
4. I can’t get over Marie’s Snickers Stuffed Peanut Butter Cookies with their gooey centres – Just pure bliss!
5. If you go over to the Chocolate Log Blog today, you sure of some Chocolate Waffles with Lemon Curd & Strawberries – The colours in this post are incredible!
6. Rocky Road was and still is, one of my favourite things to make with the kids 0 Mummy Whiskers has incorporate Alpha Bites into her Alphabet Rocky Road (the baked ones not the frozen potato version!)

If chocolate isn’t your thing, there were plenty of other bakes available too. Seriously, I’m bowled over by how many of you play along with my in Bake of the Week – Thanks loads!

bake of the week linky part 2

7. I actually gasped when I saw this masterpiece: A Brazilian Baked Custard Coconut Flan from Vohn’s Vittles – Oh how I wish I liked Custard! The shape is so precise – a centrepiece for any celebration! Fantastic.
8. The colours again on this Strawberries & Cream Cheesecake look so inviting. I love that very pale pink – so very different to the colour of shop bought cheesecakes.
9. Rebecca from AAU Blog made me chuckle with her No-Bake Muesli Bars – Now that’s how to make breakfast appealing!
10. A throw back to my childhood with In the Playroom’s Easy Jam Tarts – Again, Anna has been baking with the kids this week.
11. Another wonderful creation from Jenny at MummyMakesCakes – An Elsa’s Ice Palace – I know many a young lady who would LOVE this!
12. And last but in no way least, the most luscious Strawberries & Cream Naked Cake from Lucy at SuperGoldenBakes – I know the stress of making these naked cakes and to get the bake so even and neat show true skill. Just WoW! (PS Its up to you if you want to eat it whilst naked!)

The linky is now open for next week’s – I know I’m late so I’m giving you until Tuesday morning to enter before I close the link). If you would be so kind to add the badge to the bottom of your posts, that would be fantastic. Thanks x

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I’m trialling the InLinkz linky tool as no-one (including me) liked the previous way of linking – If its any better or worse, please feel free to say!

REQUEST: I’ll be off on my hols in a few weeks and would love Bake of the Week to continue in my absence. If anyone is interested in hosting for a week, please shout! You seriously can’t do any worse a job than me! Thank you!

I’m linking up as usual to a few fellow links:

Emily at A Mummy Too’s Recipe of the Week, Vicki at Honest Mum and Lucy at SupergoldenBakes

tasty tuesdays CookBlogShare recipe-of-the-week

Toasted Coconut Sponges with Caramel Sauce – Bake of the Week

toasted coconut sponge with caramel sauce

This Caramel sauce is definitely my new addiction. Paired up with the delicious taste (and chewiness) of Toasted Coconut in a light sponge – You have a dessert made in heaven.

These little cake are just as good made into a large cake (I have a large version cooling in the kitchen as I type) and again work equally well with Buttercream frosting but with the caramel sauce?? Just wow!

The great news about the caramel sauce is that it is super easy to make, makes tons and I will be producing loads of recipes over the next few days that you can use it in. Or you can just eat it from a spoon on its own! Slurp!

thick caramel sauce recipe

 

Toasted Coconut Sponges with Caramel Sauce

Serves 10+
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Dessert, Snack
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party
Light toasted coconut sponge cake with a smooth, creamy thick caramel sauce

Ingredients

  • 185g Unsalted Butter
  • 250g Caster Sugar
  • 3 Medium Eggs
  • 1 tablespoon Vanilla Extract (plus one teaspoon for the caramel sauce)
  • 220g Self Raising Flour
  • 180ml Milk (I use Semi Skimmed which works out fine)
  • 100g Toasted Dessicated Coconut plus extra for decoration (Cook on a baking tray at 180C for 6 minutes - Keep folding over to ensure an even toast)
  • 200g Granulated Sugar (Caster is too fine and will burn more easily)
  • 90g Butter (Room Temperature)
  • 1 teaspoon Vanilla Extract
  • 120ml Double Cream

Directions

Sponge Cakes
Preheat the oven to 180C. Line a 9" cake tin if you are making a large cake or use cupcake liners if making cupcakes. I used a silicone mould and greased it using butter and sprinkling plain flour round the mould.
Using an electric mixer, whisk the first lot of butter and the caster sugar until light and fluffy (about 3 minutes)
Beat the eggs and add them one at a time, scraping down the bowl after each addition. Add the vanilla.
Alternate adding a spoonful of the flour and a splash of milk until it is all used up and just combined.
Add in the toasted coconut and fold in gently.
Bake for approx 40-50 minutes for a large cake and 18-22 minutes for cupcakes
Thick Caramel Sauce
Meanwhile you can be making the caramel sauce. In a large pan, add the granulated sugar and heat. Keep stirring with a spatula (Be careful not to get any on you!) It will turn into a liquid - Do not worry if you get some crystals - As soon as these have dissolved you will know its ready.
Take off the heat and add the soft butter. Stir through quickly and put back on a slow heat until it has just melted. Remove from the heat again.
Add the last tsp of vanilla and then the cream, Whisk with a small hand whisk until all combined and allow to cool.
Once the cakes have cooled, drizzle a tbsp of caramel over each one and sprinkle some more toasted coconut on top. This is gorgeous served with vanilla ice-cream.
Place any leftover caramel sauce in a sterlized jar and place in the fridge. It will thicken up as it cools completely.

Can you believe a week has gone since my last Bake of the Week roundup? It only seems like yesterday but still lovely to see people getting involved.

While this week’s recipe from me is focussing on mini sponges, I’m going to choose My Little Italian Kitchen as this week’s Bake of the Week. Alida shares with us her Almond Chocolate Speculaas which she describes as Addictive Mini Bites. I’m sure they are! Congratulation also go to Alida for winning the Uniform Foodies Challenge that I got involved with a couple of weeks ago.

almond chocolate cakes

Its that lovely season when Berries are ripe and so good to include in bakes – Let me present you with The Berry Collection!

Bake of the week berries

From Left to right:

bake of the week

As usual, we also had some really individual bakes: From Left to Right ..

  • Brazilian Banana & Chocolate Chip Tapioca Cake – A super gluten free bake made using tapioca flour. This lady is ingenious with her creations!
  • A wonderfully neat BritPop cake from Julia at WannabeFoodie. Julia did a brilliant job keeping me company at BritMums and I think she’s still sane!
  • A #BoredomBake (her words, not mine) from Claire at Life, Ninja Killer Cat in the form of this delicious looking Carrot Cake

The link is now open for this week’s Bake of the Week. Don’t forget to spread the word – I will spread your posts all across the internet too! Any bakes welcome as usual – Savoury or sweet – as longs it has been near an oven, that is fine. I’ll be doing my Baking round up for Foodies100 over the next coming days so will be looking closely for any flavour combinations that you use. Its my chosen topic of the month.

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Emily at A Mummy Too’s Recipe of the Week, Lucy at SuperGoldenBake’s Cook Blog Share, and Honest Mum’s Tasty Tuesday

tasty tuesdays CookBlogShare recipe-of-the-week

Churros Bites with White Chocolate & Hazelnuts

white chocolate hazelnut churros

Impossible to eat only one, I tell you! I much prefer smaller Churros to long thin ones – They are so much more convenient to eat. These are quite delicious on their own, simply rolled in sugar but for extra wow, try them dipped first in white chocolate, then chopped hazelnuts. I’m all about luxury on this blog!

I first came across Churros on our honeymoon in Acapulco, Mexico (which was a massive 14 years ago! How did I get so old?) I’ll be honest and admit we chose Mexico for the food. Mr C should have known what was in store even back then!

Generally, the food was rather disappointing in Mexico – It took us a long time to go back to eating fajitas after so many disastrous versions in Acapulco. One thing we did discover though, were Churros. The smell that would greet us as we walked along the street would waft along and tempt us. I seem to remember them being a lot smaller than we find in this country, which suits me – I love to be able pick at street food.

I decided to make my Churros with the chocolate and nuts already on them – Who wants to walk along the street with a separate pot of chocolate? I never have that many hands free nowadays.

I have been set the task of writing about my favourite street food by Vue Cinemas to celebrate the launch of the movie, Chef next month. They are hoping to come up with the ultimate Street Food Menu – And I’d love to be dessert!

These churros are best eaten warm and straightaway which is perfect for eating on the move. If you are making these at home, I cannot stress enough that you need to let the batter rest for at least 20 minutes – It becomes more stringy and dough-like and will hold its shape better. Because I was making mini Churros, I wasn’t too bothered if they puffed into balls (In fact, I love them even more as mini churro balls that you can just POP into your mouth)

Ingredients:

  • 1 oz (25g) Butter melted and mixed into 7 fl oz Boiling water
  • 8 oz (225g) Plain Flour
  • 1 tsp Baking Powder
  • 1.5 oz  (42g) Caster Sugar plus extra for rolling the Churros in later
  • 1 packet (100g White Chocolate) Melted
  • 2 tbsp Chopped Hazelnuts
  • Vegetable Oil for frying

 

How to make churros

 

Method:

  1. In a large bowl, place the flour, sugar and baking powder (No need to sift.
  2. Stir in the Melted butter/Water mixture until combined. Leave to cool for at least 15-20 mins until cool – THIS IS REALLY IMPORTANT! When cool, transfer the batter (which should be thick) to a piping bag with a star tip nozzle.
  3. Heat a medium sized pan with at least 3 cm depth of Vegetable Oil until it starts to sizzle when you drop a test drip of batter into it. You don’t want it quite as hot as if you were making pancakes. I like to make the centres of my churros are properly done – Nothing worse than undercooked doughy insides :-(. Pipe the mixture into the oil. You can go as long as you like but I like smaller churros.
  4. Cook for approx 2 minutes on each side, until nicely golden. Remove with metal tongs. Leave to drain on paper towel then roll into the extra caster sugar.

 

To Decorate:

  • Dip the end into melted white chocolate – Leave for 5 seconds to set a little.
  • Then Dip into the chopped hazelnuts – A small ramekin is the perfect size for this.
  • Then Eat! I like to serve mine in card cones for the authentic street food experience.

 

churros white chocolate and hazelnuts

 

Disclosure: I was asked to produce this recipe for Vue Cinemas – I received no payment for this exercise – I just fancied having a go! You can see this and other street food recipes on the Vue Cinemas Website

Brilliant blog posts on HonestMum.com

Cherry Streusel Loaf Cake – Bake of the Week

cherry loaf cake bake of the week

The Costello Kitchen was closed for a few days last week (to baking – we still manage to eat other things than cake!). BritMums and school stuff seemed to take over. The ovens are back on with a vengeance today though.

I started with something hearty and easy to make – I reckon we can get away with calling this Cherry Loaf Cake ‘rustic’ – Is that code for ‘A bit of a mess’?

I’ve got the knitting needles out as you can see from the photo above – I’m determined this will be a calmer week and I’ll get some relaxation time. Its not looking likely so far though!

Cherry Streusel Loaf Cake

Serves 10
Prep time 20 minutes
Cook time 1 hour, 10 minutes
Total time 1 hour, 30 minutes
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Casual Party
Light summery sponge cake with hidden cherry gems and a crunchy streusel topping - Perfect for picnics!

Ingredients

  • 1oz Plain Flour
  • 1oz Butter (Very cold - cut into small chunks)
  • 1.5oz Demerara Sugar
  • 0.5oz Flaked Almonds
  • 6oz Melted Butter (Left to cool for at least 5 minutes)
  • 6oz Caster Sugar
  • 3 Eggs (Whisked)
  • 1 Zest Lemon
  • 100g Greek Yogurt
  • 3 tablespoons Lemon Curd
  • 7oz Self-Raising Flour
  • 4oz Glace Cherries (Cut into quarters)
  • 1 tablespoon Plain Flour

Directions

Streusel Topping
In a medium bowl, mix the plain flour, Demerara sugar & cold butter chunks with a knife. Then rub together with your fingers until just combined - you want some small chunks of butter and sugar remaining. Add the almonds and quickly stir through. Leave to one side.
Cherry Loaf Cake
Preheat the oven to 160C. Line a alb loaf tin - I use Lakeland disposable loaf tin liners - Brilliant!
Using an electric mixer, whisk the melted butter and the caster sugar until creamy.
Add the eggs gradually whilst still mixing.
Stir in the lemon zest, greek yogurt and the lemon curd ( I like a really lemony taste - You can get away with just 1 tbsp of curd if you like more of a subtle lemon flavour)
Stir in the self raising flour until just combined. Do not over-work the flour.
Roll the cherries in the 1 tbsp of plain flour.
Add a layer of cake mixture to the bottom of the tin, then add a handful of cherries spread out evenly.
Keep alternating the cherries and the cake mixture until it is all used.
Sprinkle the streusel topping evenly on the top of the cake mix and bake for 50 minutes.
After 50 minutes, reduce the heat to 150C and bake for approximately 15-20 mins more - until a skewer comes out clean.

Last week was the best week ever for Bake of the Week. I love that we are getting so many participants and even lovelier that people are starting to comment on other people’s posts.

The star bake for last week was Mummy Makes Cakes. Jenny must have been working on her party for months – Read the rest of her post for her other Frozen inspired ideas but for now just marvel at these lovely Snowflake cookies. I love how acceptable it is for snowflakes and snowmen to still be around in June this year, thanks to Frozen!

snowflake frozen cookies

Thanks loads to the other bakers from last week – Links to all the photos are under the collage as usual. We will hopefully hit 100 Bakes of the Week this coming week – Could you be number 100?

baking on line group

1.Lemon Curd and Cream Cheese Bars from Allotment 2 Kitchen. Welcome to the gang!
2. Date & Cashew Chocolate Drops from The Lass in the Apron. I love the photos on this blog – I get lost for hours!
3. I’m definitely going to make these Mini Lemon & Lime Sandwich Cakes by Kirsty from Hijacked by Twins – Delish!
4. Looking for a healthy but tasty breakfast? Try banana & raisin muffins from Hellie’s Corner
5. A warm welcome to Leeks & Lemoni with her Strawberry & Orange Muffins – Just lovely!
6. Julie’s Family Kitchen gave us some Triple Chocolate Cookies. I had the brief pleasure of meeting Julie on Saturday (while I was racing to a meeting) I can confirm she is just as lovely as her bakes but I am gutted we didn’t get chance to meet up again :-(

bake of the week entries

7. A really unusual but brilliant idea to use Chickpea flour for a GF Chocolate Coconut Cake from Chocolate Log Blog
8. For people needing No Dairy bakes, Romanian Mum, Otilia serves us with this Easy Peasy Chocolate Dairy Free Cake
9. Welcome to the gang to Emily from A Mummy Too with her bright and cheery Apricot & Custard Danish Pastries
10. Jenny from Mummy Mishaps shares with us these ultra neat Ice-Cream Cone Cupcakes – Gorgeous!
11. Wow, Mummy Whiskers, this Strawberry & Custard Sponge Cake wouldn’t last long around our house. Just divine!
12. Lucia from Torta di Rosa has made the most perfect looking Strawberry Jam Rustic Tart this week. Bit different to the jam tarts I make with the kids!
13. A lovely summery bake from Mami Tales with her Greek yogurt & Lemon Curd Tart
14. Another one for my ‘To Be Baked’ list – I can’t resist Amaretto & this Amaretto Chocolate Torte looks amazing from Lancashire Food
15. A beautiful combination of Lime & Coconut with this Luscious Drizzle Cake from Blue Kitchen Bakes.

The link is now open for your entries – Please attach the badge at the bottom of your post.

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Lemon Frangipane Pie – Bake of the Week

lemon frangipane pie bake of the week

I’ve decided to make something a little more challenging for this week’s #Bakeoftheweek. The past few weeks have been fairly easy and quick but every now and then, I like to get my teeth stuck into a proper project. (And then get my teeth stuck into the Pie! Sorry)

This is a real summery pie – I’ve based it on Lemon Pies that we tend to see in the supermarkets in France when we go over the summer. They tend to be a lot more custardy though, and I definitely wanted more spongey (and well, frangipan-ey). Pretty safe to say that Mr C loved this pie – I’ve never seen a grown man eat so much pie over a couple of days. It had the thumbs up from my Mum too and was a bake that I would be happy to take to a party/BBQ over the summer. I’m so critical of my own bakes, that there’s not often I say that!

I used homemade Lemon Curd (I’ll post the recipe for that over the next couple of days) but good quality shop bought will do as well. Neither the taste of almonds nor lemon were predominant with them being used in all parts of the pie – I loved the texture of the biscuity crust with the chopped almonds too. It may not be the prettiest crust but its definitely one of the tastiest.

lemon frangipane pie

Lemon Frangipane Pie

Ingredients

  • 150 + 35g Plain Flour
  • Good Pinch of Salt
  • 100 + 110g Caster Sugar
  • 140 + 110g Butter (I have made this pastry a couple of times and start with slightly less butter, then add a little bit more if it needs it.)
  • 50g Chopped Almonds (I hand chop my own)
  • 5 tablespoons Lemon Curd
  • 2 Eggs
  • 100g Ground Almonds
  • 1 teaspoon Baking Powder
  • 2 Lemons - Zest & Juice
  • 1 teaspoon Almond Extract

Directions

Shortbread Almond Pastry
Preheat the oven to 180C and grease an 8 inch square cake tin
Using a blender (I use my Magimix) add the first 150G flour, 100g caster sugar, salt, chopped almonds and 140g Butter. Pulse in short bursts until it comes together as a ball of dough. It feels like magic!
I've tried and tried to roll out this pastry and line the tin in a neat fashion but it NEVER happens. I start rolling out until I get to about 1cm thickness then have to transfer to the tin and press and stretch with my knuckles until I cover the whole tin and go up the sides. I've long since given up trying to make the edges neat. Lets call it rustic!
Cover with baking parchment and blind bake using baking beans if you have them (or uncooked lentils/rice if you don't. I have a tub of red lentils that I use over and over for blind baking - we know never to eat them) Bake for 25 minutes - remove the lentils and paper, then continue to bake for another 5-10 minutes.
Lemon Curd
Allow the pastry to cool then spread the lemon curd over it.
Frangipane Topping
Melt the butter and allow to cool for 3-4 minutes until still liquid but not warn enough to curdle the eggs when you add it.
In a mixer, mix together the last sugar, lemon zest & Juice. Add the eggs one at a time then add the butter.
Carry on beating on a slow speed and add the ground almonds and almond extract.
Bake in the oven for 45 minutes.
Allow to cool and drizzle icing over the top - I serve with juicy raspberries and a good old dollop of ice -cream (and a strong cup of tea!)

blind baking almond pastry

Some really creative Bakes of the Week were entered last week – Thanks to everyone for spreading the word and entering. Lovely to see that people are starting to comment on other people’s posts too. What I really wanted when I started #Bakeoftheweek is the feeling of a baking community. It doesn’t have to be lonely creating away in your kitchen!

My particular highlight from last week was this beautiful Honeycomb Cheesecake from Hayley at Hay in a Day. I MUST make this this week – I can’t wait for my girls to see how Honeycomb is made. Its one of those science/cooking procedures that stays with you forever!

honey comb cheesecake

All the entries from last week are linked below:

Bake of the week entries

1. A newcomer to the Bake of the week gang (Welcome!) from Alida at My Little Italian Kitchen with her Soft Pineapple Cake
2. Steamed Vanilla Cake (baked with Sprite!) from ET Speaks From Home
3. More May baking in Jaisee Mummy’s Celebration Cake Round Up
4. Chocolate, Raspberry & Hazelnut Cupcakes (How amazing do they sound?) from Blue Kitchen Bakes
5. The most incredible Rosemary & Thyme Soda Bread from Julie at Julie’s Family Kitchen
6. Banana Cake with Maple Frosting – I’m so intrigued with Maple flavour combinations so have to try this frosting! Thanks to Lucy at SuperGoldenBakes – Another warm welcome to new member of our Bake of the Week team.
7. Another wonderful combination in Lemon and Lavender Cake from Kirsty at Hijacked By Twins.

The link is now open for your next week’s entries. Please add the badge in your post to share the Bake of the Week love.

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As usual I’m adding my recipe to various links – A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesday, SuperGoldenBakes’s CookBlogShare

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