Saturday, 21 October 2017

Recipe Post 2017 N0.20-Little Fig and Almond Cupcakes

Salutations, collègues boulangers!

Another day, another recipe post! As you're fully aware, the days have grown somewhat colder, the daytime has swiftly switched to darkened evenings and Christmas is growing nearer and nearer,by the hour. I surmise this recipe as my way of saying "Bring on the cold,longer evenings, and blustery windy days. Bring on the snug blankets, knitted scarves and mitten gloves. Bring it on,it's fine by me!😁".

To concoct this rather simple cupcake recipe, you'll need:

175g of self-raising flour

175g of butter,softened

130g of golden caster sugar

170g of ground almonds

1tbsp of rosewater

3 large eggs

5 ripe figs

a handful of flaked almonds

*OPTIONAL* Piped icing recipe:

140g of softened butter

2801g of icing sugar

1-2tbsp of milk


Method:
Pre-heat the oven to 180℃/160℃/Gas Mark 4. Line a 10-hole muffin tin with muffin cases. Tip the flour,butter,caster sugar,ground almonds,rose water and eggs and mixed until completely combined.

Divide the batter between the muffin,halving the figs through their stalks and finely slicing each half. "Fan" a slices fig half over each and press down gently.


Scatter flaked almonds across the cake. Bake for 40 minutes until the cakes are puffed up and golden.

Remove from the tin and leave to cool on a wire rack.


In the meantime, make the buttercream icing. Firstly,beat the butter in a large bowl until soft. Incorporate half of the icing sugar,beating once again until smooth.


Add in the remaining icing sugar plus one tablespoon of milk. Beat the mix until creamy and smooth. Beat in the vanilla and milk,to loosen the mixture.


And volia!


Snapshots TO COME




Prior to this post ending:

Quote of the month:


















Autumn craft ideas:





Books I'm currently reading:


Throne of Glass- Sarah J.Maas                                    Love Hurts -Malorie Blackman

                                 
 Random photo because I feel it's so beautiful!!














À plus tard!
#sweetreats xxx

Saturday, 7 October 2017

Recipe Post 2017 N0.19-Pumpkin and Caramel Cake

Happy October! It is unbelievable how the first week of October has spun by- "October,baptise me with leaves! Swaddle me in corduroy and nurse me with split pea soup.October,tuck tiny candy bars in my pockets and carve my smile into a thousand pumpkins. O autumn! O teakettle! O grace!"-Rainbow Rowell 

As it's officially Autumn, I have a preference to baking a cake,blends our likes of this time of the year.
To concoct this tiered cake, you'll require;

150g of caster sugar

150g of unsalted butter

4 large eggs

150g of self-raising flour

1tsp of baking powder

1 tsp of "pumpkin pie spice"(to make this specific spice will be 
mentioned below)

2tbsp of milk

210g of pumpkin puree


For the spread (optional)

4 tbsp of dulce de leche from a jar

70g of pecans,roughly chopped

For the filling:

225g full-fat cream cheese

125g of icing sugar

1tsp of "pumpkin pie spice"

½ x 425g of can pumpkin puree(to make your own pumpkin puree from scratch, seek recipe below)

440ml of double cream
                                                                                                           

How to make "pumpkin pie spice":
Combine ½ tsp of ground cinnamon,¼ tsp of ground ginger, ¼ tsp of nutmeg and a pinch of ground cloves.
                                                                                                           
How to conjure up your own pumpkin puree:

You merely need 1 whole pumpkin and water. First and foremost,slice the pumpkin into quarters,peel and further cut into chunks. *note: you may require assistance when cutting a whole pumpkin. 

Place your pumpkin chunks into a large saucepan,covering with water. Bring this to the boil. Cook this for 20 minutes, until the pumpkin is tender.

Drain well,allowing it to cool. Subsequently, puree the pumpkin either with a food processor or a potato masher. Once pureed, keep in a suitable container. Can be stored in a refrigerator for 3 days or in a freezer for 3-6 months.

NOW onto the actual method:
Firstly, preheat the oven to 180℃/160℃/Gas Mark 4. Grease and line the bases of TWO 23cm cake tins.

Beat together the caster sugar, butter until light and fluffy. Eventually, beat in the 4 large eggs. Mix the self-raising flour alongside the baking powder and "pumpkin pie spice".

Fold this into the cake batter. Mildly fold in the milk and the cooled pumpkin puree. Do this until well combined.


Dispute the mixture into your prepared cake tines. Bake the cakes for 22-25 minutes,when a skewer inserted in the centre comes out clean. Allow to cool.

Briefly, beat the cream cheese in a medium-sized bow,until fluffy. Add in the icing sugar, spice and remaining pumpkin puree.

Beat this until smooth. Be cautious of overbeating, or else the icing will grow runny. Separately, whip the cream, gently folding in the cream cheese mix.

At the point when the cakes are cooled, cut up each cake in half;at the end, you'll have four thin cakes. Position the bottom layer,by choice, onto a plate. Spread over 1 tbsp of dulce de leche,following a quarter of filling. Repeat this step untiil you have a grand tower of pumpkin,cake,caramel and cream. Garnish with pecans and auge(boom)!

Snapshots(to come).
The ACTUAL cake














Prior to this post ending:

As well as October being BakingBoutique's "Baketober",it's also Black History Month!









Song of the month: Paul Robeson- Ol' Man River


Cupcake of the month:

Chocolate and Raspberry Cupcakes


Erin Lanlard




















Charity of the month:

Dazu - a charity in the London Borough of Enfield











For poem lovers












To prevent homework from piling...












TV show I'm watching(*NEW FEATURE*)

In all honesty, I've recently developed an amusement for online anime series(I thank Nigahiga for this).

Noragami→here is the first episode with English subtitles.



Let me know what you thought of this week's recipe here or in the comments section below!


Instagram account I've been loving: Bryson Tiller













Check out last week's post here→Recipe Post 2017 No.18
 

That's it from me! Adiós!

Saturday, 23 September 2017

Recipe Post 2017 N0.18- Blackberry and Apple Mallow Traybake

Saludos,compañeros panaderos!-my greetings to you all in Spanish, one of the two languages I am currently studying at school!

Thanks so much for your feedback on last week's post. Although I had uploaded photos of last week's post, for some reason, they hadn't appeared on the blog post so I apologize for that- I'm afraid there is no philosophical reason behind that.😕

Without any more rambling, let's jump right into this week's recipe!

In order to concoct this Autumn-welcoming traybake, you'll need:

140g of unsalted butter, softened and at room temp

120g of caster sugar

1 egg and 2 yolks,beaten together



½ tsp of vanilla extract

100g of self-raising flour

100g of ground almonds

1tsp of baking powder

1tsp of either freshly grated or ½ of ground nutmeg(I used ground nutmeg)

1 large Bramley Apple,roughly around 200g

125g of blackberries

For the mallow, you'll require:

25g of blackberries

100g of white caster sugar

2 egg whites

1tsp of lemon juice

 1-2tbsp of toasted flaked almonds

Method;

Firstly, heat the oven to 160℃/140℃ fan/ Gas Mark 3.
Grease and line the base and sides of a square traybake tin,allowing some baking paper to overhang.

Following afterwards, make the blackberry sauce-: place the berries and 1 tsp of sugar into a small bowl and cover in the clingfilm. Microwave this for 30 seconds, at once on a high setting.

Personally, I prefer the alternative which is to add 1tsp of water, then soften in a pan over a low heat. Mash until saucy and leave to cool.

Using a electric hand mix or free-standing mixer,beat together the butter and sugar in a large bowl until moderately pale and creamy. Afterwards, beat in the egg and yolks,followed by the vanilla extract. Mix in the flour,almond,baking powder,nutmeg AND  a pinch of salt,folding into a fluffy mix, creating a rather thick batter.

Incorporate the apple in a "folding" manner, finally spooning the mixture into the tin ,plus smoothing over the top. Scatter with blackberries, vaguely poke the blackberries into the batter, baking the traybake for a time of 45 minutes;once the top is golden and a skewer is inserted,coming out clean. 

After the bake is complete, leave the oven on.

In order to conjure up that relishing mallow topping, firstly you'll require a large piping bag. Whisk the egg whites,lemon juice plus the pinch of salt into stiff peaks. Include the sugar 1 tbsp at a time, whisking well after each addition. Eventually, the mix will become a shiny,stiff meringue.

Ripple this with the now cooled blackberry sauce,spooning into the piping bag.

*note: for those who are recreational in baking may find this step more arduous than myself. But fear not, it has taken me many months of baking for this blog to get piping RIGHT.😂😝
Pipe 16 evenly spaced, approximately walnut-sized meringues on top of the traybake, scattering with toasted almonds, then placing back into the oven for a further 10-12 minutes until the meringues have set.

Cool in the tin for 30 minutes,then remove to a rack to cool entirely.

Cut into squares and serve,as desired.😋 And
Ahí está es!

Snapshots
 
   
  
   
  
     
 


To conclude this post:

 Stay tuned for photos on my re-used candle jars!
                                    




  
YouTuber of the month(ok it may be that I've excessively watched YouTube...😳):













Book of the month:

 I visited Waterstones earlier on today and stumbled across a clearance box in Waterstones. I brought this HARDCOVER for just £3! Real bargain,right?😏







 Quote of the month:

On my Snapchat














 Don't forget to follow me on my social medias:



 I'll see you soon with the photos and another post. Peace!✌