Gluten Free Angel Cake – Bake of the Week

gluten free angel cake

I’m not going to pretend this is the prettiest cake you’ll ever see – it is so light and refreshing though. Even with heaps of cream. Very quick to bake although you really must take your time whisking the eggs and combining the rest of the ingredients. This cake is all about the air. Fat free (until you add the cream obviously) and Gluten Free – I used Doves Farm Potato Flour which was part of a pack of Gluten Free Flours sent by Doves’ Farm. The flour was so much lighter than traditional flours – felt very corn floury and I did query whether the cake would work. I shouldn’t have worried though, the inside was a white and delicious as every other Angel Cake I’ve made.

Angel cakes are so versatile – Not only quick to prepare and handy as a gift to take to a friend’s but they suit so many different flavours. Soft fruit like strawberries and raspberries are the obvious choice but most types of Jam go equally well. I used some Duerrs Rhubarb & Custard Baking Jam Again, I was pleasantly surprised by the taste of the Jam – I thought it may be too ‘Rhubarby’ but the combination of fruit and custard was really smooth and perfect for the light Angel Cake.

I think it is testament to how good this cake was that it disappeared within a couple of hours – and we didn’t have any visitors!

Gluten Free Angel Cake

Serves 8+
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Dietary Gluten Free
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Casual Party
Light and airy Gluten Free Angel Cake

Ingredients

  • 4oz Potato Flour
  • 3oz Icing Sugar
  • 8 Egg Whites
  • 5 1/2oz Caster Sugar
  • 1 pinch Salt
  • 1 teaspoon Cream of Tartar
  • 1 teaspoon Vanilla Extract

Directions

Preheat the oven to 180C and grease and line with baking parchment 2 x 9" cake tins
Sieve the flour and the icing sugar - This is one of the only recipes that I honestly sieve
Using an electric hand whisk, whisk the egg whites until they are stiff peaks - Best to be done when at room temperature
Very very slowly, add one teaspoon of the caster sugar at a time whilst still whisking on a slow speed - the mixture should keep its stiff texture
Fold in the vanilla, salt and cream of tartar then slowly add the flour/icing sugar mixture - stirring through using a figure of 8 motion
Separate the mixture between the 2 tins and bake for 40 minutes. Turn the oven off and keep the tins in the oven for another 10 minutes.
Remove from the oven and allow to completely cool in the tins before removing.
Spread with jam and lashings of double cream and enjoy huge chunks!
Eat the same day x

While I’m on a Gluten Free roll, I have chosen the Free From Fairy’s Gluten Free and Dairy Free Christmas Cake as my featured Bake of the Week. I admire people who consistently cater for GF and DF diets.

gluten free dairy christmas cake

Brilliant entries as usual from everyone last week – I am still working my way around everyone’e fantastic bakes – Thanks so much for joining in.

bake of the week

1. Another incredible baker that caters for special diets, Garden Tea Cakes and Me with her Vegan Peanut Butter & Banana Cookies
2. How gorgeous do these Quadruple Chocolate Cupcakes look from Domestic Gothess?
3. Super creative Chocolate & Peanut Butter Oat Bars from the lovely Winnie’s Blog – One of my new favourite blogs.
4. I always forget how much I love to make (and eat) Madeleines until I saw these Cranberry & Orange Madeleines from Baking Queen 74
5. I love how versatile these Chocolate Hazelnut Jumbles from Baked Potato Mummy are. Perfect for baking with the kids.
6. Almond Meringue Cookies from ET Speaks From Home – Just can’t get enough of the taste of almond. So pleased its nearly marzipan season!
7. I’d Much Rather Bake Than waited a huge 3 YEARS to make these Tunis Cupcakes and aren’t they pretty?

So they were the individual portioned bakes for this week – If you fancy a huge chunk of a bake, try these:

bow2

8. Oh wow! to this Apple Halva Cake with Caramel Glaze from Winnie’s Blog. Just gorgeous!
9. Eileen at ET Speaks From Home made this Olive Oil Bread for dinner guests – Hope I’m invited one day!
10. I thoroughly agree with Hey Cakes that sharing is caring – and I wish they would share some of this delicious Blueberry Crumble Pie!
11. The perfect solution to my husband not liking quiche problem, make one of these Neapolitan Potato Gateaux from My Little Italian Kitchen instead.

I’m going on a very exciting blog trip to Ireland next week so Bake of the Week will run until the Tuesday after (2nd December – DECEMBER!! When did that happen?) If you bake more than one thing between now and then, feel free to add as many bakes as you like. All types of bakes (cakes, biscuits, pies, tarts, bread etc) are welcome – I comment on them all and share across twitter, pinterest & google+. Here’s the badge:

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Peach & Clementine Bundt Cake with Drizzle Syrup – Bake of the Week

peach clementine bundt cake

I needed to use up some peaches and clementines this week so there was only one option for Bake of the Week – My Peach & Clementine Cake. I love my Bundt tin and every time I use it, tell myself to use it more regularly. If you don’t have clementines handy, of course you can use oranges, tangerines and instead of peaches, I’ve been known to throw a few nectarines in. Hey, its home baking – lets be relaxed! The idea for this cake originally came from the blog, Week of Menus but of course, I had to mess around with it.

bundt sponge cake

 

Peach & Clementine Bundt Cake

Serves 10+
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party
Light airy sponge cake with hidden peach and nectarine - finished with delicious peach/nectarine drizzle syrup. Just gorgeous!

Ingredients

  • 4 Peaches (Peeled and chopped into very small cubes)
  • 2 Clementines (Peeled and Chopped finely)
  • 8oz Butter
  • 12 + 6oz Caster Sugar
  • 4 Eggs
  • 14oz Self Raising Flour
  • 1 Small Pot of double cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Fresh Orange Juice
  • Icing Sugar or Royal icing to decorate

Directions

Bundt Cake
Preheat the oven to 180C and spray a bundt tin with Cake Release (If you don't have some, grease with butter then dust with plain flour)
Separate 3/4 of the peaches and 1/2 of the clementine and keep to one side
Using an electric whisk with a paddle whisk, beat the butter and the 12oz sugar until pale and fluffy
Add in the eggs whilst still whisking on a medium speed, scraping down regularly. Add the vanilla and 1 Tbsp OJ.
Alternately, add 1 tbsp flour and Double Cream whilst still mixing on a slow speed until all added. Use a spatula to make sure fully combined.
Bake for 50 minutes until a skewer comes out clean.
Remove from the oven and leave in the tin for 10 minutes.
Drizzle Syrup
Meanwhile, using a hand held mixer, mash together the peach and clementine until very smooth. You can push through a sieve if you don't want any bits but I don't bother.
Add to a small pan with the remaining sugar and OJ then heat up until just starts to boil, Remove from the heat.
Bundt Cake Decoration
Turn the cake out of the tin onto a wire rack and spoon over the syrup - I used more icing sugar sprinkled over it and cornelli icing to finish.

 

My eldest daughter, Millie picked the winner of this week’s featured bake – All You Need is Love and Cake’s Giant Triple Chocolate Cookie Pizza – Not much gets your excited when you are 12 and doing your homework, but this did!

chocolate cookie pizza

bake of the week linky

1. My kids would adore me if I baked these White Chocolate & Oreo Blondies from Baking Queen 74
2. The Lass in the Apron is giving Nigel Slater a run for his money with his Chocolate Beet Cake. If Nigel himself would like to come and bake for me that would be very acceptable!
3. How beautiful is this Vanilla and Pomegranate Panna Cotta from My Little Italian Kitchen
4. Super Christmas Spice STar Biscuits from new member, Gluten Free Alchemist – Welcome!
5. Massive fan of loaf cakes and this is definitely going on my list – Cinnamon Apple Sauce Loaf Cake from I’d Much Rather Bake Than
6. Another warm welcome to a new member, Alice Megan with her Chilli Chocolate Kick Pots – Bet these are super heart warming!
7. And still up for baking even after all her Great Blogger Bake Off exertions we have Mummy Mishaps’s Orange & Pumpkin Cake – Yum!

A quieter week last week but now the kids are safely back in school, I’m on a mission – Lets get sharing the word about Bake of the Week as people get on with their Christmas Baking. Have you started yet? I’ve bought my fruit for the famous Costello Christmas Cakes so there’s a start!

AS usual all bakes are welcome, Pies, Cakes, Biscuits, Tarts, Meringues, Flans and are shared on Twitter, Commented On, Pinterest, Google+ and linked to here – Tons of exposure for your blogs. Please include the badge somewhere in your post – If you would like to include it in your sidebar to let people know you are an important part of BOTW then even better.

Link tool will remain open until next Wednesday morning and Roundup will be posted Wed PM

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Joining in with A Mummy Too’s Recipe of the Week, SupergoldenBakes Cook, Blog, Share and Honest Mum’s Brilliant Blog Posts

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Halloween Cake Pops – Bake of the Week

pumpkin mummy cake pops

I hope I’m not running before I can walk, but I think I may have finally cracked Cake Pops!! I’ve talked here so many times about not being able to master them – I’ve still got a long way to go before they are perfect but I’m more than a little bit pleased with my Halloween Cake Pops.

Last week, Dr Oetker asked if I’d like to use some of their products to make their Ghost Cake Pops. My first thought was to decline knowing that I’ve never been successful at them yet but being the stubborn mule that I am, I took the challenge head on.

ghost cake pops

I did a fair bit of googling to see if there were any tips that I could follow – The biggest difference I came across was to have the cake mixture still quite crumbly and not use very much buttercream/frosting. I think this is where I have been going wrong – my pops were just too heavy and kept popping off the sticks – even with dipping the end of the sticks in melted chocolate to help them stick.

I decided to stick with my good old faithful madeira cake recipe as I know it so well and used a really firm buttercream using cold real butter. I was sent 2 bags of white chocolate drops to use for the covering – The Dr Oetker drops are tiny which work really well when melting them. They melt before the mixture either burns or turns unusable which so easily happens when melting white chocolate. I also added 1 tbsp of Trex Vegetable Fat (Try not to think about it too much!) to the white chocolate to make it runnier and easier to coat the pops. Worked brilliantly!

painting cake pops

I used Dr Oetker black Food Gel for the decorations – It has a nozzle to pipe it on but I prefer to paint it for really small details.

ghost cakepops

I felt so much safer covering the pops knowing that I was going to cover them again with a layer of sugar paste – I used a Garrett Frill Cutter to make the Ghost’s cape.
Then I got a bit braver and used ‘Naked’ Cake Pops dusted with Orange food dust for the pumpkins. I piped melted white chocolate over the cake pops to make the Mummies. I’m so chuffed with them!

There was a stand out bake last week which I have chosen for my featured ‘Bake of the Week’ – The amazing Chocolate Candy Cake from The More Than Occasional Baker. She used drinking straws for the effect of keeping the candy bags floating (I’ve also heard that balloon sticks are also good for this too!). Completely brilliant cake!!

floating sweet candy bags cake

bake of the week

1. How pretty are these steamed Rose Buns from Eileen at ET Speaks from Home?
2. Spiced Honey Shortbread with special Halloween decorations from Family Friends and Food
3. I love these Scarborough Fair Oatcakes – Really must try – from The Lass in the Apron
4. I do wish Pecan Pie was more popular here in the UK – I bought a huge bag of Pecans last week so am armed to make this from Bourbon and Brown Sugar
5. leftover treacle toffee? Make these Bonfire & Apple Muffins from I’d Much Rather Bake Than
6. Happy Anniversary wishes go to the Free From Fairy who has celebrated with her GF Heart Cake this week

The Linky is now open for all your bakes of the week – Savoury, sweet, cakes, pies, biscuits … the possibilities are endless. Here’s the badge for your post – Lovely to see that people are visiting each others’ bakes too.

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Disclosure: I was sent some Dr Oetker products to use when making my Cake Pops but still had full editorial control. More information and a video tutorial on how to make Cake Pops can be found here

Ginger & White Chocolate Hi Hat Cupcakes – Bake of the Week

ginger white chocolate frosting hi hat cupcakes

Once you taste this White Chocolate frosting you will never want to go back to ordinary buttercream ever again! Believe me, this is one of the finest tastes in the world. The white chocolate matches perfectly with the spicy ginger cake. I covered the Hi Hats with milk chocolate but they are equally nice covered in all white chocolate – especially for the very sweet toothed amongst us.

I’m a massive fan of anything ginger at this time of year – I’m never fully dressed without a ginger creation (parkin, gingerbread, cupcakes) at any Halloween or Bonfire event so these fit in just great.

Ginger & White Chocolate Hi Hat Cupcakes

Serves 24
Prep time 20 minutes
Cook time 18 minutes
Total time 38 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Light ginger cupcakes with thick luxurious white chocolate frosting dipped in a choice of milk or white chocolate.

Ingredients

  • 8oz Soft Dark Brown Sugar
  • 6 + 8oz Butter
  • 10oz Golden Syrup
  • 1lb Self Raising Flour
  • 2.5 teaspoons Ground Ginger
  • 1 Egg
  • 1/2 pint Milk
  • 8oz White Chocolate
  • 7oz Icing Sugar
  • 1 teaspoon Vanilla Extract
  • 6oz Milk or White Chocolate (For Dipping)

Directions

Cupcakes
Preheat the oven to 160C and line 24 cupcakes tin with liners/cases
In a medium pan, melt 8oz of the butter and the brown sugar until the grainy feeling has gone. Do not allow to boil.
Add the syrup and stir through while still heating for 1 min
Remove from the heat and allow to cool for at least 3 minutes (I'm always too impatient to leave for longer)
Pour the butter/sugar mixture into a large bowl containing the flour (No need to sift beforehand) and stir through.
Mix the milk and egg in a job and whisk, then add gradually to the cake mix, stirring until all combined - It will be a loose mixture.
Divide evenly into the cupcake cases and cook for 18-20 minutes - When cooked remove from the oven and allow to cool completely.
Frosting
Meanwhile work on the frosting/white chocolate buttercream - Mix together the remaining butter and the icing sugar until smooth.
Melt the white chocolate gently in a bowl over a pan of boiling water - do not allow the bottom of the bowl to touch the water
Add to the butter/icing sugar and add the vanilla - it will be a stiff buttercream
Pipe the frosting in a swirl ending in a sharp peak on top - For a true Hi Hat you are supposed to pipe right to the edge of the cake but we always feel that's just a bit too much frosting
Put the frosted cakes into the fridge for 10-15 to harden
Melt the remaining dipping chocolate in a bowl over a pan of hot water - White chocolate is absolutely gorgeous for this but looks more effective in Milk Chocolate
Briefly dip the tops of the cupcakes into the melted chocolate until the frosting is covered and replace back in the fridge

I’ll be honest, this was one of the hardest Bake of the Week’s to do a featured post. There is so much autumn goodness out there this week. In the end, I based my decision on the bake that I’m most likely to bake first – that is Lancashire Food’s Spicy Gingerbread Loaf. I’m planning on taking it to my friend’s when we go to see her in North Yorkshire for Bonfire Night. It will be the first time I have managed to visit her at home since she moved there 15 years ago! Gingerbread and Parkin just sum up this time of year for me and I can just picture me with a big tupperware container dishing out the gingery loveliness!

gingerbread loaf parkin

A big warm welcome to new members of the Bake of the Week team who are joining us for the first time. I’ve divided the rest of this week’s bakes into sections as usual. First we have CHOCOLATE

bake of the week collage

1. Making Brownies even more divine with her Cappuccino Brownies – Bourbon & Brown Sugar
2. Making her condensed milk for her Gluten and Dairy Free Sticky Chocolate Orange Slices – The Free From Fairy
3. Kirsty from Hijacked By Twins had an exciting day out last week making Lime & Dark Chocolate Cupcakes
4. How amazing is this Room on the Broom cake from the ever talented Mummy Makes Cakes?
5. And more tasty brownies in the form of Cheesecake Cherry Brownies from Poole Mamma – Mmmm!

and yet more goodies …

bake of the week

6. Apparently this Champagne & Strawberry Cake was nearly a disaster – looks pretty spectacular to me! Pauline’s Baking Adventures
7. Patisserie Makes Perfect’s Pistachio & Almond Macaron Cake makes me gasp – Just perfect
8. I always forget how easy and tasty fritters are – My Little Italian Kitchen’s Apple Fritters look homely and moreish!
9. I’m learning something new every week with this baking adventure – This week we’ve been introduced to a Guernsey Gache Melee from Tales from The Kitchen Shed – I can almost taste that butterscotch sauce!
10. Baking Queen 74 has been joining in the trend to bake cakes in the slow cooker with this hearty Plum & Almond Cake
11. I didn’t realise I was quite so much of a wimp, until I was creeped out by ET Speaks From Home’s Spooky Zombie Fingers this week. Just brilliant!

Mummy Whiskers also joined in with her wonderfully creative Halloween Spiced Biscuits, which can be found here

We are now open for next week’s Bakes – Here’s the badge to include in your post. Don’t forget to pop round to a couple of your fellow bakers and say hi/generally admire their work! I will comment, tweet, pin and Google+ all entries as usual!

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Psst! While you are here, why don’t you enter my giveaway to win a copy of the fabulous Baking Book, What to Bake and How to Bake It? Click HERE to enter

Joining in with CakeyBoi & Baking Explorer(Hosting) in their Treat Petite linky this month

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What to Bake & How to Bake It: Baking Book Giveaway

baking book giveaway

This book has a completely different feel to other baking books – Both in its content and the actual texture of the book. I was intrigued as soon as I opened my copy – Its a substantial sized book – If you gave someone this for a gift, they would feel they had got a decent present. A hard back with a matt cover and hand drawn pictures on the outside.

So what about what’s in it? The book is described as containing ’50 easy-t-follow recipes for all home bakers. Every stage explained with step-by-step photographs’. These step-by-step photos are what stick in your mind when you have been reading it. Very uncluttered and perfect for those bakers who are never quite sure what texture a substance should be.

tarte au citron The wonderful Tarte au Citron[/caption]

The recipes themselves are good homely bakes – There are the usual suspects, Victoria Sandwich, Seriously Chocolate Cookies and a wonderfully yellow Tarte au Citron that can form part of your baking repertoire. Even the more elaborate and fancy recipes all contain ingredients that are likely to be found in a home baking cupboard or easily found in most supermarkets – 3 flavours of macarons, 4 types of cupcakes, wonderful seasonal recipes like the Chocolate Hazelnut Log and Cranberry Stollen. At the top of my ‘to bake’ list form the book is the Strawberry Meringue Cake (see pictured below)

strawberry meringue cake

The book is divided into 5 sections, Introduction (This is rather a long intro but very handy if you are new to baking), Simple Family Baking, Morning Coffee & Afternoon Tea, Special Bakes and Desserts & After Dinner. I’m a bit of a sucker for a bookmark ribbon and this book has 2 – For someone who regularly takes their cookbooks to bed, these are invaluable.

how to bake a chocolate log

What to Bake & How to Bake It has a RRP of and can ordered here. I was given my own copy of the book for review and let loose with my own thoughts!

baking book giveaway competition

I have one copy of the book to giveaway – Perfect for a Christmas present, or you could just keep it and bake your way through the book – It would be easily done! Just fill in the Rafflecopter details below (Please remember to actually leave a comment on this blog post rather than the Rafflecopter widget – Otherwise your entry won’t count).

The closing date is November 4th 2014. The lucky winner will be chosen at random and contacted for their postal address to be sent the book as soon as possible after the closing date. Please reply within 5 days – Sorry UK entries only. Good Luck and Happy Baking!

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Chocolate Orange Pumpkin Bombe #UnileverHalloween

chocolate orange pumpkin bombe halloween

I’ve been wanting to make a Bombe for ages. I knew it wouldn’t be super easy, otherwise everyone would be making them, wouldn’t they? I was set the Halloween Challenge by Unilever when they sent me some products to come up with a Halloween creation. I decided to combine my Bombe with a Pumpkin and the Chocolate Orange Pumpkin Bombe was born.

For a first attempt, its not too bad. The taste of the orange creme is fantastic – I am so pleased with it. However, it just wouldn’t set – until I froze it for 3 days! I’d definitely recommend more icing sugar than I used. I mushed up the tangerines into the cream but I think if you wanted the cream to set firmer, I’d place them on top of each layer of cake instead.

inside a pumpkin bombe

Tip: Get all of the icing completely ready before you get it out of the freezer – Make it really easy to cover whilst it is still frozen. I used a chocolate Matchmaker for the stalk.

Chocolate Orange Pumpkin Halloween Bombe

Serves 10+
Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Halloween
Rich chocolate cake with a tangy orange creme wrapped inside a fondant pumpkin shell

Ingredients

  • 200g Butter
  • 200g Dark Brown Sugar
  • 4 Eggs (Separated)
  • 200g Self-Raising Flour
  • 100g Good Quality Cooking Chocolate (Melted in 2tbsp water)
  • 1 teaspoon Vanilla Extract
  • 284ml Double Cream (Whipped until thick)
  • 200g Icing Sugar
  • 2 Tangerines (Zest and Pulp mashed up)
  • 1 teaspoon Orange Extract
  • 500g Fondant Icing
  • 3 tablespoons Buttercream (or Boiled Jam for sticking the icing on with)

Note

To be eaten within 2 hours of removing from the freezer!

Directions

Preheat the oven to 170C and line 1 x 8 inch & 2 x 7 inch cake tins
Whisk together the butter and brown sugar until light and fluffy
Add in the egg yolks and the vanilla whilst still mixing
Add the melted chocolate which should have cooked slightly beforehand whilst still mixing
Fold in a tablespoon of flour at a time
Whisk the egg whites until stiff peaks and fold in gently
Separate the mixture evenly into the 3 tins and cook for approx 35 mins until a skewer comes out clean. Leave to cool.
Meanwhile add the orange extract and orange zest to the whipped cream - I also coloured my creme with orange colouring. Keep in the fridge.
Colour most of the fondant icing a vivid orange colour - keep a small bit aside to colour black for the pumpkin features.
When the cake has cooled, get a pyrex bowl or similar sized bowl and grease slightly at the base and sides. Line with a double layer of cling film.
Flatten the largest cake into the bottom and press down - it will come up the sides
put 1/2 of the orange pulp on top of the cake and spoon 1/3 orange creme on top.
Put one of the 7" cake on top of this and then more tangerine pulp, then creme. You might not end up using all of the creme - Feel free to eat the rest out of the bowl with a large spoon!
Place the last 7" cake on the top and wrap tightly with the cling film.
Freeze at least overnight.
Roll out the fondant until 1/2 cm thick and cut out black triangles for the pumpkin features - My eldest daughter tells me I have done the smile upside down but hey! character!
Take the cake out of the freezer, take out of the bowl and tip upside down. Spread the buttercream or jam over the top.
Cover with the icing and stick the triangles on with boiled water.
Boo!

Disclosure: I was sent some ingredients to use by Unilever to make my Halloween Creation

chocolate orange pumpkin bombe halloween

Linking up with Honest Mum’s Tasty Tuesdays & A Mummy Too’s Recipe of the Week & Supergoldenbakes’s Cook, Blog, Share

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Toad in the Hole & Gin & Lime Cake: Great British Dishes with Waitrose

gin lime drizzle cake recipe

I was set the challenge by Waitrose to recreate some good old Great British Dishes recently. I like to think that my cooking repertoire is fairly full of traditional British dishes that I will pass onto my girls as they grow older. There’s plenty of time in life for the fancy food but a family of 5 needs good solid meals to function on. These are the sort of dishes that take hardly any time to prepare and can be waiting for us when we get home from dancing/swimming/brownies/gymnastics …

Both of the recipes that I have come up with below started life off as quite normal recipes – I can never leave well along though, and constantly have to meddle with recipes.

toad hole onion chutney

I used Waitrose’s own ingredients for each and was really happy with the outcome – Even better, the kids loved both!

I love Toad in the Hole but have to admit, its sometimes not that interesting – I added some onion chutney painted onto each sausage and suddenly the dish was so much exciting. It takes mere seconds to do and you will think the chutney will slide off but somehow it doesn’t. If it was a weekend, I may have made my own chutney but this was a Wacky Wednesday and Waitrose’s Red Onion Chutney was just perfect.

Onion Chutney Toad in the Hole

Serves 5
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Main Dish
Misc Child Friendly, Serve Hot
Wholesome family food Toad in the Hole made more interesting with the addition of onion chutney

Ingredients

  • 12 Waitrose Pork & Herb Sausages
  • 4 Medium Eggs
  • 8fl oz Milk
  • 8oz Plain Flour
  • 8 teaspoons Waitrose Onion Chutney

Directions

Grill the sausages until they are just about cooked - They will continue cooking as the Toad in the Hole cooks so you don't want them charred to start off with
Remove from the grill and leave to one side - Make sure the oven is preheated to 230C. Place an oven dish in the oven to heat up.
Whisk the eggs and slowly add the milk and S&P whilst continuing to whisk
Add the flour, a tablespoon at a time and whisk until all the lumps have gone and you have a smooth batter
Spread 1 teaspoon of onion chutney over the top of each sausage - doesn't have to be too tidy
Remove the oven dish from the oven and place the sausages at the bottom straightaway.
Pour the batter over the top and place straight back into the oven.
Bake for 30-40 minutes - I'm still constantly amazed that it rises and works every time but it does!
I serve with corn on the cob and onion gravy - I have to admit to the lazy way of making gravy on a weeknight: Chop 2 shallots finely, sauté in a small pan then add a pot of onion gravy and top up with boiling water. Tastes delicious and a lot less faff than making gravy from scratch!

onion chutney toad in the hole

I know that there isn’t much Gin in the Gin & Lime cake but wasn’t going to chance turning my girls into zombies so baked them a simple Lime Drizzle cake – More Gin cake for me & Mr C! They were very content with their very own cake too.

Gin & Lime Drizzle Cake

Serves 10+
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Dessert, Snack
Misc Serve Cold
Occasion Birthday Party, Casual Party
Light fluffy lime sponge cake with a crunchy gin & lime topping

Ingredients

  • 8oz Butter (Leave at room temp for 15 minutes before using)
  • 8oz Caster Sugar
  • 4 Medium Eggs
  • 3 Limes (Zest & Juice)
  • 10oz Self Raising Flour
  • 3 tablespoons Milk
  • 25ml Gin (I used Tanqueray from Waitrose as it was on offer)
  • 2oz Granulated White Sugar

Directions

Preheat the oven to 160C and line a 10" square cake tin (or 1x8" and 1x6" if you are wanting to do a gin-free cake for the kids)
Using an electric whisk, mix together the caster sugar and the butter until light and fluffy
Whisk the eggs and add, one at a time whilst still whisking on a medium speed. Then add the milk until combined.
Add the juice of 1 time and the grated zest of 2 limes
Turn the mixer down to a slow setting and add 1 tbsp flour at a time until just combined
Pour into the cake tin(s) - Divide if using 2 by putting 1/3 in the smaller tin and the remainder in the large tin and bake for approx 30 mins, until golden
Meanwhile, mix together the remaining lime juice, granulated sugar and gin (take 1/3 of the mixture away before adding the gin if doing a child friendly version)
As soon as the cake is out of the oven pour the sugar/gin mixture over and leave to cool in the tin.

 

Disclosure: I was asked to recreate Great British Dishes by Waitrose and sent vouchers to cover the cost of any ingredients bought. I have never used Waitrose home delivery service before but found their customer service exceptional. Our delivery driver was super polite and friendly. I found that there were some excellent offers on food and that the quality of the products we used was excellent.

Linking up with Lucy at SuperGoldenBakes for her Cook, Blog, Share linky

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Pear & Pecan Cake – Bake of the Week

pear & caramel cake

I’m back! Still fighting my way through the mountain of washing and emails, but at least I’m back in the country. We had terrible internet connection in France this year so it definitely resulted in an enforced break from social media – I’d like to say my internet problems are behind me now but that wouldn’t be true – We are really suffering from poor connectivity via BT who seem less than interested. Just typing this short paragraph has resulted in me turning off and on at the wall.

But less of the moaning, let’s get back to baking. Aaaand relax … feeling better already!

I’m missing this week’s GBBO at the moment (recorded – don’t panic) but I have heard a rumour that pears feature quite heavily. Spooky that, they are here too!
We’ve gone all The Good Life here and have stripped our Pear Tree – we’ve never had such a good crop. I’m stewing away like mad to get them frozen. (Tip: My neighbour told me that stewing pears in lemonade is supposed to be excellent)

inside of a pear cake

This cake is perfect for a pudding at any time of year – Its even more delicious with homemade warm caramel sauce poured over it.

Pear Pecan Cake

Serves 10+
Prep time 1 hour
Cook time 1 hour
Total time 2 hours
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Light and sweet pear cake with crunchy pecans. Perfect served with homemade caramel and a side serving of stewed pears.

Ingredients

  • 6 Pears (Peeled and chopped into 1cm chunks)
  • 250g Caster Sugar
  • 200g Soft Dark Brown Sugar
  • 250g Pecans (Chopped into small chunks)
  • 2 Medium Eggs
  • 400g Self Raising Flour
  • 2 teaspoons Vanilla Extract
  • 225ml Vegetable oil

Directions

In a large pan, add the chopped pears, white and brown sugar and the pecans. Mix thoroughly until all combined and soak for 30 mins.
Heat on a medium heat until just starting to bubble and reduce the heat - Simmer for 10-15 minutes. Bring off the heat and allow to cool for another 10 minutes.
Preheat the oven to 175C and line a 10" square cake tin
Sift the flour into the pear and nut mixture and add the vanilla.
Whisk the eggs and add while stirring each ingredient in thoroughly.
Add the oil and stir in until well combined - You will think that this is far too much oil but it will eventually mix in.
Add the cake mixture to the tin and bake for 1 hour until a skewer comes out clear.

pear caramel pecan cake

A massive thank you to the team that looked after Bake of the Week while I was away. I’m so grateful – I was really disappointed not to have been able to visit each post and share and comment as usual due to French internet but will catch up as soon as poss.

A quick roundup for last week’s Bake, hosted by Lancashire Food. I’m still stunned that people are joining in on a bank holiday week and the last week of the school hols – Was anyone else on their knees with exhaustion by the time the kids went back to school?

courgette loaf

I love the green speckles of courgette inside Lyndsey’s Courgette Loaf – Like hidden gems of goodness! She really has got this courgette loaf cooked perfectly.

smarties cookies

Hayley from Hay in a Day has tempted me to sit down with a brew and one of her monstrous homemade Smarties Cookies – I’m all in favour of monstrous sizes, none of this teeny weeny business this week!

Pauline from Pauline’s Occasional Bakes has made the cake I’ve had in my mind all day – I love love love ombre cakes and this pastel version is just up my street. I hear what you are saying about the amount of washing up it created though, Pauline! Just fabulous! Your friend is a lucky lady.

pastel rainbow cake

The new linky is now open for entries for Bake of the Week – expect to see it mentioned everywhere you go this week, I’m on a mission! Don’t forget to add the badge to your post and share the word that Bake of the Week is open for business. All entries will be commented on, tweeted, pinned to the Bake of the Week Pinterest Board and shared on Google+ – I’ll choose a featured entry for next week’s Bake of the Week roundup and will link to all entries.

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Brilliant blog posts on HonestMum.com, A Mummy Too & Cook,Blog, Share

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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

 

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