All posts filed under: From the Bakery

Easy Marble Cake

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If you need to make a cake that is easy and fairly fast, but looks impressive this Easy Marble Cake recipe is a good choice. As the actual cake is possibly on the simple side, I like to spruce it up with lots of decorations, this time its gorgeous hydrangea. (do not eat hydrangeas, they are not edible, for a childproof version try nasturtium) ____________________________________________________________________________________ Easy Marble Cake Recipe 225g unsalted butter, softened, plus extra for greasing 225g Fairtrade caster sugar 3 large free-range eggs (brought to room temperature) 225g self-raising flour 1 teaspoon good quality vanilla extract 100ml whole milk, plus 1 tablespoon extra for the icing 3 tbsp cocoa powder For the icing 125g Icing Sugar (sieved) 15ml Water (warm) ____________________________________________________________________________________ Preheat your oven to 180°C, fan 160°C, gas 4. Cream the softened butter together with the sugar until light in colour. Add the eggs, one at a time, mixing well. (it is a good idea to use eggs that have come to room temperature, this makes for a smoother batter) Sift in …

Wholemeal Waffles with Apple and Chestnut Crème

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As it was the 1st day of the year today, it felt right to make breakfast a little more special than usual. I decided to, or more to the point, was requested to make a batch of waffles on my new Waffle Maker. The waffle maker was a Christmas present, and for me, the perfect gift! Included in the gift box was a small ‘how to use your new waffle maker’ pamphlet, with a few basic waffle recipes. But none came close to the waffle memory I have from a trip taken to the U.S with my dad as a 12 year old. We were staying in a lovely 3 story wooden guesthouse, and as the B&B’s only guests we were very well looked after. The husband was a photographer, and I remember him showing me his vast collection of professionally archived negatives, stored in large temperature controlled vaults. That was for a 12 year old me, who already had decided to become a photographer when grown up, a real treat and an insight into …

Porridge Scones with Medjool Dates and Lemon

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I first came across a porridge oat scone recipe on the back of a Scots Porridge box years ago. And the results were splendid. Mixing oats into the dough gives the scones an extra bite, something that I had been craving in my other non-oaty scones, but didn’t know how to achieve. I have since discovering the secret to chewy-yet crumbly scones made various adaptations removing the sugar altogether and replacing it with delicious dates and tangy lemon zest. I hope you like them as much as me. _______________________________________________________________________________ 175 g self raising flour 1 tsp baking powder 50g butter 50g or 3-4 large Medjool Dates zest of half a lemon 125g porridge oats 150g yoghurt 1 egg beaten milk or egg to brush on top _______________________________________________________________________________ Sift flour and baking powder in a large bowl, rub the butter with the flour to resemble breadcrumbs. Stir in the oats, dates and lemon zest. Beat the egg together with the yoghurt and combine in the bowl. Tip the dough onto a cold flowered surface and form …