This was an occasion always bound to end in disaster – for me at least. Photograph: Felicity Cloake, Nigella Lawson recipe chocolate cake. I’m with them on the moistness – the fruit in both is almost disconcertingly plump, and the crumb sticky and damp but the cakes seem less rich in flavour somehow. Bonfire Night ginger cake recipe: How to make traditional Parkin Cake for Bonfire Night BONFIRE NIGHT, also known as Guy Fawkes Day, is commemorated in the UK on November 5. Photograph: Felicity Cloake, Dan Lepard recipe Christmas cake. White uses whisked egg whites, which struggle slightly against the ground almonds, giving an uneven rise and a slightly tough texture. I love reading about the history of recipes and the different versions chefs make. It's a contentious subject, but what's your favourite kind of chocolate cake: rich and dark, light and fluffy, Devil's food, Curly Wurly or Mississippi mud? Explore . I went to an election-night party on November 6th. Ingredients: Wholemeal flour (225g) (I used spelt flour) Baking powder (2 tsp) Pinch of salt. Henderson's cake, however, is the richest, most obscenely chocolatey of the lot – not feather-light, admittedly, but then that's clearly not her intention. Sift together the cocoa, flour and baking powder. Cream together the butter and sugar until light and fluffy, then gradually add the eggs, beating well after each addition so the mixture doesn’t curdle. Fold in the rest, followed by enough milk to give a soft dropping consistency, and then the chocolate chips. Sugar-wise, fine-grained caster is the most popular choice, but Bouchon uses granulated sugar, for reasons left unexplained, and Holt suggests light or dark muscovado (pdf). Almost everyone adds vanilla essence to their cakes, but I don't think it's necessary: I don't want anything to distract from the flavour of the chocolate. Despite the protests from my housemates, I've decided against testing any dense, flourless cakes, good as they often are, so all my recipes use some sort of starch in addition to the cocoa powder. Mary opts for sherry, Annie Bell apple juice, Dan Lepard stout, Nigella rum, Herbert Bower whisky (in fact, lemon whisky, something which appears to be now confined to the Scandinavian market), Good Food magazine tea and whisky, and Claire Clark brandy, rum and orange juice. We’ll be serving up the choicest dishes from stars of … Nov 14, 2018 - A squidgy, zesty Christmas cake recipe to convince even the most diehard fruitcake denier. Photograph: Felicity Cloake, Lily Vanilli recipe chocolate cake. The stout, meanwhile, boiled down until almost syrupy, adds a malty note which works brilliantly with the spicy, treacly gingerbread character of Dan’s cake, but would be a little too savoury with a more conventional recipe. I prefer a slightly lighter cake, so, controversially, I’m going to leave treacle out of it altogether. Meal Planning. Photograph: Felicity Cloake, Geraldene Holt recipe chocolate cake. Pour 500ml milk into a saucepan and add the sugar. Felicity's perfect lemon drizzle cake. Margot's recipe is quite distinct from the others, being baked for just 20 minutes then covered and left to steam until cool. This was an occasion always bound to end in disaster – for me at least. (The keenest, of course, pooh-pooh such last-minute arrangements – I know some smug sorts who make their puddings a year in advance.). Although the recipes themselves are very different, this seems to give the most consistent texture: fluffy, yet somehow also comfortingly solid, it provides more support for the dried fruit than the bicarb. Eliza Smith’s 1753 “Great cake” calls for 3 pints of the stuff. Looking for recipes by Felicity Cloake ? Vanilli also adds strong coffee: I love coffee and chocolate together, but as I can taste it in the finished cake, it's out here – this chocolate cake is all about the chocolate. Milk or water are sometimes added to the final mixture - I'm with Bell in sticking with milk. I prefer Vanilli's cocoa buttercream, although I don't think it requires double cream as well as milk. Holt goes for a frosting on top, with cocoa powder, icing sugar, butter and muscovado sugar – it's very nice but sets quite hard, which I'm not keen on. Apr 5, 2020 - No ice-cream maker, no returning to the freezer tub to churn every half hour. (Unless it’s Annie Bell’s recipe, which opts for ground almonds instead, perhaps explaining its puzzlingly light and troublingly wholesome flavour.) https://food.ndtv.com/food-drinks/how-to-cook-the-perfect-simnel-cake-749797 Until I taste the finished product, I'm inclined to agree with his assessment that this is "an overload" of ginger – for someone with a fondness for a McVities Jamaica Ginger cake the "spicy zing" is just too delicate. Both help the mixture retain air, but the first bunch seem uniformly fluffier. https://www.deliciousmagazine.co.uk/recipes/piccalilli-salad Recommendations came flooding in, but one unwieldy name kept popping up, that of Scharffen Berger. Do you prefer them dark and rich, or lighter and zestier – and am I only the only person who loves the marzipan best of all? 2. 3. Photograph: Felicity Cloake, Claire Clark recipe Christmas cake. Felicity's perfect Christmas cake. Beat the butter until fluffy, then add the cocoa, icing sugar and salt and, if necessary, a little milk to loosen the mixture. Naturally the most important element of any chocolate cake – most recipes I use rely on cocoa powder, which provides flavour without weighing the mixture down, with the exception of Margot Henderson's steamed chocolate cake in You're All Invited, which uses melted chocolate, and Florence White's "Really Delicious Chocolate Cake" (you'll have to forgive her, the 1920s was an excitable decade), which calls for me to grate 230g chocol… Photograph: Felicity Cloake, Annie Bell recipe Christmas cake. Make the cake according to packet directions, and put in the oven for 20 minutes (note, this is less than suggested. With the baking parchment still attached, wrap well in greaseproof paper and store in an airtight tin or a layer of foil, repeating the feeding every week or so until you’re ready to ice just before Christmas. Lawson's recipe is, however, an excellent choice for both lactose and gluten intolerant cake lovers. It’s easy to strike out apple juice and tea, both of which are too insipid to make much of an impact amongst so many other ingredients. And that, surely, isn't beyond the bounds of possibility. https://food.ndtv.com/.../readers-recipe-swap-zesty-felicity-cloake-694272 The cake Great British Bake Off recipe yule log. Mouthwatering and I’ve yet to find a better carrot cake recipe (sorry Dan) Finally I really enjoy reading Felicity Cloake’s column in The Guardian. Food And Drink. Photograph: Felicity Cloake. Food and Drinks. Mixed spice (1tsp) Rapadura sugar (175g) (Felicity Cloake calls for light muscovado which may work better) Butter, melted (150g) 2 large eggs, beaten. And that something was chocolate: it just didn't pack the cocoa punch I was looking for, a common complaint with chocolate cakes that look the part but don't quite deliver. 2. https://thehappyfoodie.co.uk/articles/cook-from-the-book-the-a-z-of-eating Lepard uses wholemeal flour, which I think makes his cake unnecessarily heavy however – it’s already squidgy and sodden with fruit and treacle, so why over-egg the pudding (as it were)? Clean Eating Recipes. https://www.oxfordstudent.com/2017/01/16/profile-felicity-cloake Although I love custard, it doesn't have enough body for my liking here, and like Holt's whipped cream centre, makes me worry about things like refrigeration. Photograph: Felicity Cloake, Mary Berry recipe Christmas cake. By Eliza Acton’s day, however, yeast had been largely replaced by eggs, as in Mr Herbert M Bower’s recipe for Ripon Plum Cake or Christmas Cake, included in Florence White’s 1932 collection, Good Things in England, which contains no fewer than 7, the whites of which must be beaten “to a stiff snow”, rather like a Savoy sponge, before being added to the cake mixture. You might not get Mr Whippy, but you’ll get all the flavour and none of the hassle The recipe in question, taken from that American firm's Essence of Chocolate book, is (according to reports) a very similar beast to the almost equally popular Easy Chocolate Cake on the BBC website. Bell makes a chocolate custard, and slathers it between the layers of cake, blitzing one in the food processor to make a coating. As I'm after a more cakey, less dense result, I decide to use a combination of cocoa powder and melted chocolate, and, at the last minute, throw in some chocolate chips to give a more interesting texture, in tribute to White. To make the dough, put the flour in a mixer with the yeast (if using fresh yeast, you’ll need to activate it in the warm milk first), sugar and salt, and mix together. Grease and line the bases of 2 x 20cm springform cake tins with greaseproof paper. Here's how to make the traditional Parkin Cake for the occasion. Put one of the cakes on a serving plate and spread a third of the icing on top. And why did they become so massive? A spirit seems the best choice here: which one is largely a matter of personal taste. Grease a 22cm or thereabouts loose-bottomed cake tin with butter. Although fruit cakes are fair game from the moment they emerge from the oven (even the raw batter is a treat), as with so many truly great foodstuffs, they actually improve with age, especially if they’re drip-fed with alcohol as they mature. As the very first real cake I ever baked, Christmas cake occupies a special place in my heart. Melt the chocolate and butter together in a heatproof bowl set over, but not touching, a pan … Put the cake in the oven for about an hour, then cover with foil, and bake for another 30 minutes and then check the cake. The birthday girl loved her surprise, and indeed "that cake" hit many of the necessary buttons: moist, dark and crumbly, it was still going strong a couple of days later. It's a quite brilliant idea, giving a rich, fudgy, wonderfully silky result with minimal effort. Felicity Cloake’s perfect cheese scones. And just why are so many chocolate cakes more a feast for the eyes than the stomach? Not a torte, not a mousse, not a pudding, but a cake which actually tastes of chocolate. slightly modified from Felicity Cloake’s Perfect Dorset Apple Cake Recipe. Do you still like fruit cake, or are you more partial to panettone or seduced by stollen? But for me at least, it lacked something. Cream together the butter and sugar with ½ tsp salt until light and fluffy. Put the dried fruit and peel in a bowl along with the whisky, cover and leave to soak overnight. Add the eggs to the butter mixture one at a time and beat until well combined, then fold in half the dry ingredients followed by the melted chocolate. The explanation given is that he wanted it to be "moist and rich, but not oily from too much butter". Flavour is rarely a problem with a dessert-style chocolate cake of course, a creation so rich and gooey it generally has to be eaten in teeny tiny slivers with a fork. Flour is obviously the standard choice, but White adds ground almonds as well, and Lawson makes hers gluten-free by using only ground almonds. Instead, Mary Queen of Cakes, as I believe she is now officially known in recognition of her stellar performance on the Great British Bake Off, suggests soaking the fruit in sherry for a full three days before baking, while Claire allows overnight soaking, as does Good Food magazine for their Hot Toddy Fruit Cake. And why did they become so massive? See more ideas about food, recipes, cooking recipes. The mainstay of the cake, the dried fruit is, I think, largely a matter of taste – in addition to the usual vine fruits, Annie Bell adds dates, Dan Lepard prunes, Herbert Bower and Claire Clark candied peel, Mary Berry glacé cherries, and I like figs – but as long as you chop them up small enough, I leave the combination up to you. This is not an experience I wish to repeat, and happily, I can report there is no need: coarsely grated chocolate creates an oddly mottled result, and doesn't melt into the cake as harmoniously as might be hoped, creating interesting pockets of chocolate. Pre-heat the oven to 180C/160C fan. Mix together the sifted flour, baking powder, spice, ground almonds and a pinch of salt and then fold this into the butter and sugar mixture. Naturally the most important element of any chocolate cake – most recipes I use rely on cocoa powder, which provides flavour without weighing the mixture down, with the exception of Margot Henderson's steamed chocolate cake in You're All Invited, which uses melted chocolate, and Florence White's "Really Delicious Chocolate Cake" (you'll have to forgive her, the 1920s was an excitable decade), which calls for me to grate 230g chocolate into the mixture, along with some of my knuckles. Clark, Berry and Bower’s addition of almonds is a happy one; as well as providing an interesting crunch, their mild, milky sweetness is a nice counterpoint to the intensely sugary fruit. I'm not sure it needs both, and baking powder seems to do the trick on its own. 50g dark chocolate, melted and allowed to cool slightly250g butter, at room temperature250g light muscovado sugar½ tsp salt100g cocoa powder250g plain flour2 tsp baking powder3 large eggs250ml milk50g chocolate chips, For the buttercream:140g butter, softened50g cocoa powder200g icing sugarPinch of salt2 tbsp milk5 Oreo cookies. Preheat the oven to 140C (fan). 1. I love the crumb idea though; it looks brilliant. 4. As well as adding their distinctive, marzipanny flavour to the cake, the nuts make the cake denser – not ideal for what I'm after, much as I love them. (I’d recommend Nigel Slater’s instructions on these matters.). 9:30 pm Poke-a-Mormon cake. Explore . Picky Eaters Recipes. Even Mary Berry’s light soft brown sugar is a bit mild – no, what you need here is the dark muscovado employed by Claire Clark and Dan Lepard – although the vast amount of treacle the latter spoons in with it makes it taste more like parkin. Add the soaked fruits, and any remaining whisky, the lemon zest, chopped almonds and ginger, and stir to combine. Should a Christmas cake be dark and rich, or lighter and zestier? This adds extra moisture, but I think it's at the expense of flavour: I prefer a fluffier, richer result. Good Food and Mr Bower opt for caster sugar, which, although the standard choice for baking, doesn’t offer much in the way of extra flavour. Photograph: Felicity Cloake. A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy. Place the second on top, then spread the rest of the icing over it. Sep 29, 2014 - Felicity Cloake: Muffins are as American as apple pie, if not more so, but do you prefer the English variety? If you find it hard to muster enthusiasm for this most British of baked goods, consider Eliza Acton’s tart observation that “more illness is caused by habitual indulgence in rich and heavier kind of cakes than can easily be credited by persons who have given no attention to the subject.” A peculiarly Victorian dourness aside, the lady has a point: when one stops to consider the ingredients that go into these confections – butter, sugar, eggs, exotic fruits, spices and, of course, booze – they start to seem less the kind of thing one might expect to find in a Girl Guide’s picnic baskets, and more a riot of devil-may-care festive decadence. 1. Tip the mixture into your prepared tin and smooth the surface, scooping out a small hollow in the middle to prevent a doming effect. Linda Collister's Great British Bake Off: How to Bake book gives a recipe for a génoise-like swiss roll, not dissimilar to that in Geraldene Holt's trusty Cakes. Leave to cool in the tin then use the skewer to poke a few holes almost all the way through the cake, and brush them with more whisky. I think whisky works best with dried fruit – rum is slightly too sweet for me, and cheaper brandy (anyone who cooks with a fine calvados or Armagnac won’t be getting a Christmas gift from me) doesn’t have enough character. Nov 14, 2018 - A squidgy, zesty Christmas cake recipe to convince even the most diehard fruitcake denier. Which automatically, of course, makes them much more exciting. Raising agents, however, are essential: only Henderson doesn't bother with any, and that's because her cake is so moist and rich that it's more like a mousse baked in a tin. Felicity Cloake’s top fish tips – plus two lovely recipes. The most important ingredient in ginger cake is, of course, the spice itself. 2 layers of baking parchment idea though ; it looks brilliant icing over it give soft... Holt recipe chocolate cake for Barmbrack ( basically a fruit loaf ) our. 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