Tag: Cake

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Exciting Times…

We can only apologise (once again) for the lack of blog posts recently – the days just don’t seem to be long enough! We did think you’d like to be kept updated though, so here’s a look at all the exciting events that we’ve got planned for the next few months…

stitchandbitch

lunchisserved

book.talk

italian.night

 

Dates for your diary:

Thursday 6th October – Stitch and Bitch

Wednesday 19th October – Irish Night

Friday 28th October – Halloween Trick or Treat

Thursday 3rd November – Toiletry Gift Making Workshop

Wednesday 23rd November – British Winter Staples Night

Details to follow…

If you see an event that takes your fancy, give us a call on 01840213442 to book. If you’ve got an event, group or meeting and are in need of a venue, give us a call and we’ll be happy to help. We’d love to see you all, so don’t be shy and come along!

 

 

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Exciting News!

So it seems like I say this a lot but sorry for the lack of blog posts lately! We’ve been having a very busy (and exciting) time recently and we are now very proud to announce that our coffee shop has reopened! It’s looking cuter than ever – with cosy booths, books, cushions; the whole shebang… Susan has been busy in the kitchen so we have a fab selection of homemade, exceedingly delicious cakes to go along with our selection of Lavazza Gold coffees and our very own teas and tisanes. For those of you who haven’t popped in yet, here’s a sneak peak of our brand new look…

booth1 picturewall teaandcoffeeboards booth2

 

 

We’re still in the early stages, but watch this space for a delectable range of wines and local ales, savoury meals and evening meet ups!

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Recipe – Lavender Drizzle Cake

With summer finally looking like it might be on its way (fingers crossed!), it’s time to move away from the heavy, chocolate-based comfort foods and onto something a bit lighter. I’d like to say healthier but I have too much of a sweet tooth for that! This recipe is a basic Madeira cake base, always a summer favourite, but (as always) with our own special twist. The lavender glaze compliments the subtle lemon of the Madeira for a sweet, summery treat. Anyone who’s been following our recipe blog will have worked out by now that I adore Nigella Lawson, so of course it’s her Madeira cake recipe that I started with! I have adapted the cook times slightly so that I could make individual cakes, but if you want a traditional loaf cake then Nigella’s is the recipe to go with.

Ingredients:

For the cake:

240g butter or margarine

200g sugar (Nigella recommends caster sugar, but if you’re lazy like me then granulated works fine)

grated zest and juice of one lemon

3 eggs

300g flour

2 tsp baking powder

6 small ramekins or 1 loaf tin

For the glaze:

6 heaped tbsp. icing sugar

3 tbsp lavender syrup

cold water

 

Method:

– Line either your ramekins or loaf tin with baking parchment.

– Preheat the oven to gas mark 3/170C

– In a mixing bowl, cream together the butter and sugar until light and fluffy, then add in the lemon zest and mix well.

– Add the eggs one at a time. Adding a tablespoon of the flour with each egg will help it to mix in better without curdling.

– Mix in the rest of the flour, stirring gently so as not to lose the air from the mixture.

– Add the lemon juice and mix thoroughly.

– Put into your preheated oven and bake for roughly 45 minutes if in ramekins or 1 hour if in a loaf tin. I start checking the cakes about 20 minutes before this, to avoid burning. You’ll know they’re done when a cake tester comes out clean.

– Put your cakes to one side to cool whilst you get on with the lavender glaze.

– In a bowl, mix together the icing sugar and lavender syrup. I use a fork for this to avoid any sugary lumps.

– Once the icing has formed a paste, add the cold water a teaspoon at a time. Stop when you have a relatively thin, runny icing.

– Before your cakes have completely cooled, turn them out onto a wire rack. Once they are cold, cover in the lavender glaze and leave to harden.

This really is a super easy recipe (like everything I make) and guaranteed to impress!

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Recipe – Gluten & Dairy Free Raspberry Chocolate Cake

Gluten Free, Dairy Free Raspberry Chocolate Cake

glutendairyfreecake

Whether you’re celebrating or commiserating, there’s always an excuse for cake! Unfortunately, those of us with special dietary needs can often be left out of the cake feast. That’s why we’ve adapted our original chocolate raspberry cake recipe to be gluten and dairy free – and still dense and delicious…

Ingredients:

300g margarine (Pure Sunflower spread works best for us)

300g gluten free plain flour (doves farm do a great one)

300g sugar

2 tsp vanilla extract

200g soya yoghurt (Alpro plain works well)

2 tsp baking powder (gluten free)

¼ tsp xanthan gum (if you can’t get hold of this,I’ve left this out before and it’s been fine)

70g cocoa powder

6 tbsp almond or rice milk

 

For the topping:

2 tbsp raspberry jam

225g raspberry dark chocolate

125ml soya cream (again, Alprodo a fantastic one)

100g fresh raspberries

 

Method:

– Preheat the oven to 190C/Gas Mark 5

– Grease and line a spring form cake tin (roughly 20cm diameter)

– In a bowl, beat together the margarine and sugar until light and fluffy

– Add the vanilla extract and yoghurt and whisk until well combined.

– Sieve in the flour, baking powder, cocoa powder and xanthan gum, the fold the mixture.

– Add the milk and stir until the mixture is smooth.

– Transfer the mixture to the cake tin and bake for 25-30 minutes, until a skewer inserted in the middle comes out clean.

– Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

– To make the ganache topping, melt the chocolate either in the microwave 10 seconds at a time, or in a bain marie on the stove.

– Once melted, add the soya cream and stir thoroughly, before putting to one side to cool. As it cools, it should harden to an easier to handle consistency.

– Spread the 2 tbsp of raspberry jam over the top of the cooled cake.

– Pipe or spread the ganache over the cake, top with the fresh raspberries and grate/curl some extra chocolate over for decoration.

 

I promise, you won’t even know it’s not the real thing!

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Ginger Chocolate Biscuits

As the days get shorter and winter draws closer, there’s nothing better than tucking up with a cup of tea and a homemade biscuit.  Since its chocolate week it’s only right that it should be a chocolate one.  Chocolate biscuits have always comforted me and this recipe gives them a warming ginger twist.

 

Ingredients:

125g Ginger chocolate

180g Plain flour

1tsp Bicarbonate of soda

125g Butter or margarine

125g Caster sugar

1tsp Vanilla extract

1 Egg

250g Chocolate chips

100g Crystallised ginger, diced

Method:

– Preheat the over to 170C/Gas mark 3

– Break up the chocolate and melt in the microwave or in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted.

– In a bowl, cream together the butter and sugar until light and fluffy.

– Stir in the melted chocolate.

– Beat in the egg and vanilla extract.

– Add the flour and bicarbonate of soda. Stir until thoroughly combined.

– Stir in the chocolate chips and crystallised ginger until spread evenly throughout the mixture.

– Line a baking sheet and scoop out the mixture into equal portions about 6cm apart. Do not flatten them.

– Bake for 18 minutes and test with a skewer. If it comes out wet with batter, continue to cook until the skewer comes out semi-clean.

– Leave to cool for 5 minutes, transfer to a cooling rack and leave to cool again until they have hardened.

Don’t forget to enjoy with a cup of tea!

 

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Rose Cupcakes!

To celebrate the launch of our latest fragrance, dreamy Summer Rose, we’ve whipped up a batch of gorgeously fluffy, super easy Rose Cupcakes. Adapted from this recipe on bakingmad.com, we’ve tweaked until it’s even simpler and just as rosily delicious!

Ingredients:

 

For the Cupcakes

200g unsalted butter

200g golden caster sugar

30mls St Kitts Herbery rose syrup

4 medium eggs

200g plain flour

1tsp baking powder

 

For the Topping

200g cream cheese

100g unsalted butter

600g icing sugar

10mls rose syrup (plus extra for drizzling)

5 drops pink food colouring (optional)

 

Method

– Preheat the oven to Gas mark 4 (180C)

– Beat together the butter and caster sugar until light and fluffy

– Add the eggs one at a time, stirring well until fully combined

– Sift in the flour and mix well

– Fill your cupcake cases with the mixture and bake for 20minutes or until golden brown and firm to the touch

– Leave to cool on a wire rack

– Drizzle the top of the cupcakes with some rose syrup (this is optional- it does make them taste very strongly of rose!)

– To make the icing, put the cream cheese, butter, rose syrup and icing sugar in a bowl and mix until light and fluffy (this is easiest in an electric mixer but a fork works just fine)

– If using, add the pink food colouring and mix well

– For beautiful results, place in a piping bag and ice (for those like me who run out of patience, they taste just as good with the icing spooned on)

 

That’s all there is to it! If you’re after something a bit more chocolate-y, replace 50g of the flour with cocoa powder and top with a rose chocolate ganache!

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Betty’s Buns

Not really a bun but we couldn’t resist the title – our gorgeous Betty has been indulging her passion for baking and in this occasional feature will share her favourite recipes.  Today she is making her raspberry adaptation of Nigella Lawson’s simple chocolate cake – and it’s delicious!

choc rasp cake

I love Nigella Lawson’s recipes, both for taste and simplicity, but especially because they always work. Although her simple chocolate cake recipe is gorgeous as is, I made this adapted recipe with a raspberry twist to satisfy my fruity cravings. For a really naughty treat, replace the raspberry coulis with a raspberry liqueur!

Ingredients:

For the cake:

5oz plain flour

1tsp baking powder

1oz unsweetened cocoa

6oz margarine

6oz sugar

3 eggs

3 tsp vanilla extract

For the topping:

125mls raspberry coulis

2oz butter (or margarine)

6oz icing sugar

2 tbsp cocoa powder (or more to taste)

75g raspberry chocolate

Fresh raspberries to decorate

 

1. Preheat the oven to about Gas Mark 8 (230C)

2. Grease and line a springform cake tin, around 20cm in diameter

3. Cream together the sugar and margarine in a mixing bowl until     light and fluffy, then add the vanilla extract

4. Add the eggs, one at a time, mixing thoroughly until fully combined

5. Sift in the flour and cocoa and mix well, this should look like a creamy chocolate batter. Fold gently to release any trapped air

6. Pour into the greased and lined tin and bake in the oven for 14-15 minutes, until a knife inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool

7. Whilst the cake is cooling, you can make the butter icing. Sift the flour and cocoa powder into a mixing bowl.

8. Add in the butter and beat (any kind of beater will do, electric, whisk or fork). Continue until it resembles a thick paste.

9. Once the cake is cool, remove from the tin and using a skewer or fork, poke a few holes into the top.

10. Pour the raspberry coulis over the cake and allow time to soak in

11. Pipe on the butter icing (or spoon it on if a piping bag is not easily available!)

12. Grate or curl raspberry chocolate liberally on top of the icing and add fresh raspberries to decorate

13. For best results serve with chilled raspberry coulis and clotted cream

 

This really is an incredibly easy, mouth wateringly delicious cake.

 

 

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Herb of the week – Rosmarinus officinalis

Rosemarinus officinalis is an evergreen, perennial plant that flowers in late spring.  It prefers full sun and will thrive in poor soil, it is great for seaside gardens as it is salt tolerant.   Originally the plant comes from the Mediterranean. However it has adapted to cooler climates and grows well in this country.

Widely used in cooking, place sprig of rosemary in the roasting pan for meats and potatoes.  Or try Nigella Lawson’s recipe for Rosemary Cake.

Rosemary has a rich history of useage; during the middle ages it was used as a strewing herb to sweeten and disinfect the home (http://en.wikipedia.org/wiki/Strewing_herb). Bunches can be hung around the house as a natural air freshener, or the leaves and flowers can be included in pot pourri.  It can also be usefully scattered on the barbecue to deter insects.

In bath products rosemary is invigorating, it adds it’s sharp scent to our signature Rosemary & Bergamot range of products where it mixes beautifully with the citrusy orange aroma of bergamot.

Historically the Ancient Greeks believed anointing the forehead with a tincture of rosemary would increase their memory.  Linked with Biblical tales it is said the plant will only grow as tall as Christ did.  It is also believed to be endowed with health giving powers. Sprigs of Rosemary have also been used as a protection against evil, being placed in baby’s cots, bridal bouquets and the hands of the dead.  Rosemary is the herb of remembrance, its use is said to improve memory, Greek scholars apparently wove it into their hair for this reason.