Cakes, scones & biscuits
CHOCOLATE HEAVEN CUPCAKES
Makes 12
125g (4 oz) soft tub margarine or softened unsalted butter
•
125 g (4 oz)
caster sugar
•
2 large eggs
•
125 g (4 oz) self raising flour
•
1 level tsp
baking powder
•
1
/
2
teaspoon vanilla extract
•
about 2 tbsp milk
For the chocolate topping
175 g (6 oz) Belgian milk chocolate
•
75 g (3 oz) coarsely grated white
chocolate or milk chocolate curls
Line a 12 hole muffin tin with muffin cases. Use the
plastic kneader
and add the
margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla
extract. Process for 15-20 seconds until well blended (for soft tub margarine
process using the “pulse” button). Add sufficient milk down the feed tube to make a
soft, dropping consistency. Using a tablespoon, divide the mixture evenly between
the 12 muffin cases. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C),
Gas mark 4 for 15 – 20 min or until firm to the touch. Leave to cool on a wire rack.
Break up the chocolate and melt in a microwave or in a bowl over a pan of
simmering water. Coat the top of each cupcake with the melted chocolate and
sprinkle over the white grated chocolate or chocolate curls. Leave to set
before serving.
Try this:
Instead of chocolate, top with glacé icing or use packet instant royal icing,
then decorate with glacé cherries, small sweets or cake decorations.
APPLE SPICE CAKE
Makes a 20 cm (8 inch) cake
225 g (8 oz) soft tub margarine or softened butter, cut into pieces
•
225 g (8
oz) caster sugar
•
4 eggs
•
200 g (7 oz) self raising flour
•
1
/
2
tsp ground
cinnamon
•
1
/
2
tsp ground mixed spice
•
50 g (2 oz) ground almonds
•
1 tsp
vanilla extract
•
2 dessert apples, such as Braeburn
For the topping:
2 tbsp demerara sugar
•
1
/
2
tsp ground cinnamon
•
1
/
2
tsp ground mixed spice
For the filling:
142 ml pot whipped double cream or 200 ml crème fraiche
•
jar of smooth
apple sauce or puréed apple
Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core
the apples. Thinly slice half an apple for the topping and set aside. Fit the
metal
blade
and roughly chop the remaining apple. Set aside and clean the bowl.
Use the
plastic kneader
and place the fat, sugar, eggs, flour, spices, ground
almonds and vanilla extract in the bowl. Process for about 15-20 seconds (for soft
tub margarine process using the “pulse” button). Add the chopped apple and
process using Pulse in short bursts until mixed. Divide the mixture between the tins
and smooth the tops. Toss the apple slices in the demerara sugar and spices then
arrange on top of one cake. Bake in a preheated oven at 180°C/350°F (Fan oven
170°C), Gas mark 4 for 25-30 min or until firm to the touch. Turn out and leave to
cool. Sandwich the cake together with a layer of apple and the whipped cream or
crème fraiche. Best eaten on the day of making.
For a Victoria Sandwich Cake
,
use 225 g (8 oz) soft margarine or softened butter,
225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon
vanilla extract. Use the plastic kneader and process for about 15-20 seconds (for
soft tub margarine process using the “pulse” button). Divide between 2 x 20 cm
(8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla
buttercream icing.
For a Chocolate Cake
,
use the Victoria Sandwich recipe and substitute 225 g
(8 oz) self raising flour with 210 g (7
1
/
2
oz) self raising flour and 15 g (
1
/
2
oz) sieved
cocoa powder. Fill with chocolate or vanilla buttercream icing.
FARMHOUSE FRUIT CAKE
Makes a 20 cm (8 inch) cake
150 g (5 oz) soft tub margarine
•
150 g (5 oz) caster sugar
•
2 medium size
eggs
•
225 g (8 oz) self raising flour
•
1 tsp ground mixed spice
•
finely
grated rind of 1 orange
•
2 tbsp juice from orange
•
2 tbsp milk
•
250 g
(9 oz) mixed dried fruit
Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30
minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,
in the bowl with the
plastic kneader.
Process for 15-20 seconds (for soft tub
margarine process using the “pulse” button). Add the dried fruit and process using
Pulse in short bursts until mixed. Place the mixture in a lined 20 cm (8 in) round cake
tin and smooth the top. Bake in a preheated oven at 150°C/300°F (Fan oven
140°C), Gas mark 2 for about 1
1
/
2
- 2 hours, or until a skewer inserted in the cake
comes out with no uncooked mixture attached. Leave to cool slightly in the tin
before turning out.
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