Food Blog Food

Chocolate Orange Muffins with Toasted Almond Topping

- as featured in VIE Magazine (on both the website and in the magazine itself): http://www.viezine.com/vie/2012/10/made-with-love-holiday-recipes-from-around-the-world/

Suitable for vegetarians

Makes fifteen muffins

• 10 oz/250g/1.2 cups White self raising flour

• 2oz/50g/0.2 cups Cocoa powder

• 10oz/250g/1.2 cups White granulated sugar

• 3oz/75g/0.3 cups Salted butter

• 4 Free range eggs

• 1 tsp Almond essence

• 1 tsp Vanilla essence

• 1 tsp Cinnamon

• 1 tsp Ground ginger

• 1 tsp Baking powder

• 1/3 tsp Nutmeg

• The juice of an orange

• The zest of half an orange

• Toasted flaked almonds to taste

Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter in a saucepan, then place in a large mixing bowl with the sugar, eggs, almond essence, vanilla extract. With a zester or grater, add the zest of half an orange to the bowl. Then slice the orange in half and juice both halves. Add the juice to the bowl and stir in. Next add the cinnamon,ginger,nutmeg, cocoa powder and flour. Fold the mixture together. Grease a muffin pan and spoon the mixture in. Sprinkle each muffin with toasted flaked almonds. Bake in the oven until a skewer or knife, inserted into a muffin, comes out clean.

Serve with a hot mug of tea or coffee.

Recipe by: http://postmehome.tumblr.com/

Photography by: http://siobhanfeddenphotography.tumblr.com/

Crispy caramel cake (Dobos Torte)

In Hungary this patisserie product is called Dobos cake, because its creator was József Dobos, chef, grocer and journalist, who never actually owned a patisserie. He created this cake which became instant success.

Ingredients

500 g plain flour

300 g margarine

2 whole eggs

200 g icing sugar

100 ml milk

½ sachet baking powder

For the cream

¾ litre milk

350 g sugar

100 g plain flour

3 tsp chocolate powder

250 g butter

1 sachet vanilla sugar

Mix the flour with the margarine until the whole lot resembles breadcrumbs, then add the icing sugar and the baking powder. Mix in the milk and the eggs and knead. Divide the mixture into 6 tiny loaves. Roll out each loaf to the size of your baking tray and bake at the bottom of the tray or on a baking sheet with no edges. Bake the cake until it has a nice pale colour. (You can also bake them on the bottom of a round spring-form). Allow the sheets to cool down and fill them with cream.

To make the cream, mix the milk, flour, chocolate and vanilla sugar and cook until the mixture is nice and thick, then let it cool. Whisk the butter with the icing sugar and gradually add the cooled thick mixture, then mix thoroughly. Cover the top of your cake too. On the top of the cake goes a caramel glaze. To make this, caramelize 150 g sugar in a pan, then pour it onto a greased plate and let it cool. Cut into as many slices as you wish, but draw the lines in the caramel topping with a knife while the caramel is still unset. Place the caramel slices on the top of the cake.

Photo & recipe by: http://peregrinefalconwanders.tumblr.com

Almond and Apple and Cider cake!

A super tasty and sweet fruit cake that’s also really simple to cook. Sorry for the crappy webcam photo!

You will need:

• 330ml of cider
• 300g of plain flour
• 2 tsp of bicarbonate of soda
• 1 tsp of mixed spice
• 1 tsp of cinnamon
• 1/2tsp of nutmeg
• 150g of soft, dark brown sugar
• 150g of melted butter
• 4 apples, peeled and grated (plus all the juice that comes off)
• 2 large eggs
• 200g sultanas
• 50g of flaked almonds
• 50g of ground almonds
   

Lime, Coconut, Tangerine Loaf Cake with Lime Syrup

• 1 lime
• 2 tbsp desiccated coconut
• 4 tangerines, peeled & segments seperated
• 8oz self raising flour
• 4oz butter
• 1 tbsp cream cheese
• 8oz white sugar
• 1 tsp vanilla extract
• 1 tsp mixed spice
• 2 eggs
• 1 tbsp icing sugar
• 2 tsp boiling water

Preheat the oven to 180C. Cream together the butter & sugar. Add all the ingredients apart from the lime, icing sugar, 1/2 tbsp desiccated coconut,boiling water & flour. Add the zest of the lime & add the juice of half the lime, stir in. Fold in the flour. Grease a loaf pan and pour the mixture in. Bake for an hour. Whilst it is baking, mix together the icing sugar, boiling water and the juice of the other half of the lime. Leave in the fridge until the cake is done. Once the cake is done, drizzle the lime syrup over the cake and top with the remaining coconut. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

Vanilla Honey Bundt Cake

• 4 eggs
• 10oz sugar
• 6oz butter
• 8oz flour
• 8tbsp yoghurt
• 1 tbsp honey
• 3 tsp vanilla extract
• 2 tbsp icing sugar

Preheat the oven to 180C. Cream together the butter & sugar. Stir in the eggs, then the yoghurt. Add the honey & vannilla extract. Grease a bundt pan. Pour the mixture in and bake for 30 minutes. Leave to cool then dust with icing sugar. Serve with stewed fruit. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/

Peach Custard Bundt Cake with Cinnamon Peach Frosting

• 4 peaches
• 10oz sugar
• 6 oz butter
• 8oz flour
• 5 tbsp custard powder
• 5 tbsp plain yogurt
• 4 eggs
• 1 tbsp icing sugar
• 1 tsp cinnamon
• 1 tsp mixed spice
• 1/2 tsp ginger
• 1 tsp vanilla extract

Preheat the oven to 180C. Cream together the butter and sugar. Peel with a potato peeler) and slice three of the peaches. Add these and the eggs. Stir in the yogurt and vanilla extract. Add the flour and 4 1/2 tbsp of custard powder. Stir and then pour into a greased bundt pan. If you do not own a bundt pan, pour into two regular round cake pans. Bake for 20-40 minutes. Mix together the remaining 1/2 tbsp custard powder with the icing sugar. Peel and juice the remaining peach  (I did this crushing the peach in my hands above a bowl, using my fingers to strain it). Mix with the icing sugar/custard powder. Once the cake has cooled, drizzle over the cake and dust with the cinnamon, mixed spice & ginger. 

Recipe by: http://postmehome.tumblr.com/

Photograph by:http://www.facebook.com/pages/Siobhan-Fedden-Photography/251051004946464

Post by:http://postmehome.tumblr.com/