It wasn’t until I travelled to Sicily last year and happened upon the pistachio festival in Bronte that it occurred to me that something as decadent as pistachio paste could exist. But it does! Either as a thick nut butter or (even more gloriously) the […]
Tag: cream cheese
No, I didn’t stutter. I really did bake a cake, decide that it wasn’t ‘desserty’ enough and stuffed it with a layer of cheesecake. Sometimes I do not know when to stop! I made a classic Victoria sponge for this because I had some lovely local free-range eggs and it’s always the thing that I want to make when I have really good eggs. You can either make a lemon version like I have here, with lemon zest in the sponge and lemon curd in the filling or you can use a touch of vanilla in the sponge and jam or fruit preserves in the filling. Just choose your berries for the top to compliment whatever filling you’ve opted for.
the weight of the eggs (inc shells) in butter, sugar and self-raising flour
1 tsp baking powder
pinch of salt
zest of 1 lemon/1 tsp vanilla extract
splash of milk
100g full fat cream cheese
50g white chocolate
50ml double cream
2 tbsp lemon curd/jam
berries and icing sugar to decorate
Grease and line two sandwich cake tins and preheat your oven to 180°c.
Cream together the butter, salt and sugar together with the lemon zest or the vanilla, whichever you are using. Add the eggs, one at a time, following each one with a spoonful of flour to prevent the mixture from curdling.
Sift together the flour and baking powder (you can do this a couple of times if you want to ensure a rise in your cake) before briefly beating into the egg mixture. Stir in a splash of milk to loosen the mixture and divide the batter evenly between two prepared tins. Bake for 20-25 minutes until well risen, golden and fluffy. Try to resist the temptation to open the oven door to check on them or they’ll sink. Leave to cool for a few minutes before removing from the tins and leaving on a wire rack.
To make the filling melt the white chocolate, either in a double boiler or by using short bursts in the microwave. Set aside to cool. Beat the cream cheese to soften it and then add the cooled chocolate, stirring well to combine. Softly whip the cream in a separate bowl and before folding this into the cheese/chocolate mixture.
Place one of the cooled sponges onto a serving plate and spread on the lemon curd/jam (whichever you are using). Pipe or dollop on the cheesecake filling and then add the second sponge. Chill the cake for an hour to allow the cheesecake layer to firm up. Finish the cake with either a simple icing made from icing sugar and lemon juice or just a dusting of icing sugar and then pile some lovely fresh berries on the top.
I love the flavour of tahini in both sweet and savoury dishes (halva makes me very happy!). It goes really well in these little baked cheesecakes, especially when combined with fragrant honey and rich cocoa. They have a lovely buttery, crunchy base and a rich, […]
What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]
After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles!
To start with though I thought that I would take advantage of the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries
60g butter (room temperature)
120g cream cheese
60g icing sugar
Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.
Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!