Tonight we have the Queen Of Cakes over for dinner so it’s a bit scary but I’ve tried to impress with a pretty yummy looking cake. This is Margaret Fulton’s Honey Chocolate Cake – but what the title doesn’t tell you is that there’s a good whack of booze in there thanks to some dry sherry and rum. It’s my first ‘slice in half and fill with cream’ cake and Mel provided me hints and tips on the consistency of the cream and sawing the cake in half evenly. I’m pretty happy with my first effort at this sort of cake. Update Man, that sherry is strong. I’d probably lessen the amount
I cooked these these this morning as a warm up for a serious cake baking attempt and they were well worth it. Light, crisp and just the right hint of cinnamon as you finish. Only problem with these type of biscuits is stopping at the one. Ingredients 125g butter, softened 165g caster sugar, plus 2 tablespoons extra 1 egg 200g self raising flour 2 tablespoons ground cinnamon Method 1) Preheat the oven to 180 2) Cream the butter with the 165g of sugar. When it’s light and fluffy beat in the egg. 3) Add the sifted flour to the butter 4) Make marble sized balls of the mixture and roll
The other day Phee asked if I’d bake a cake for her birthday. Gulp. That’s pressure. I hunted through Margaret Fulton and found many cakes I wanted to make – most of them ginger – but when I saw the chocolate fudge cake I knew I’d found the one. I haven’t made many cakes so it was a bit daunting. I’d always thought chocolate cakes would be more difficult and this one wasn’t a cake as such, it was more about the fudge center. It also involved beating eggs and folding them in without collapsing them – scary stuff for a beginner. I made the cake and was a bit scared.
Last night I caught Fast Ed (really?) making his coconut bread on Better Homes and Gardens. You can see the video here, and is it just me or did they speed it up a bit? It’s a simple as you can get. Heat the oven to 180 degrees, butter and line a loaf tin. Whisk together 1.5 cups of coconut milk (that’s close enough to a 400ml can), 2 large eggs and 75ml of vegetable oil. Combine 1 cup of castor sugar, 2 cups of shredded coconut and 2.5 cups of self raising flour. Add this to the milk mix and beat well until it’s all combined. Lick the beaters.
My nana loved ginger, she’d always have a box of the candied version to have a nibble from. While I couldn’t come at that I did love ginger nut biscuits – as a kid I could literally eat a packet. One of Rae’s requests the other other day was for something ginger so I decided on Margaret Fulton’s ginger biscuits – perhaps the simplest biscuit I have made but my god, they are good. This is the third batch (thanks to a request from Ren) and they won’t probably won’t last the evening. There was an error in the recipe. It said to pre-heat the oven to 180 before