Friday's Kitchen: Bake-Well Well Well

The truth be told, I have quite the juxtaposition problem when it comes to baking.  I have a fond love of pastry goods, namely the classic Bakewell tart, but an irrational fear of baking shortcrust pastry.  I've always promised myself I would get over this and, one day, when the nightmarish visions of a pregnant woman scorned by mince pies 'gone wrong' subside, I'm sure I will.

Fate, or Fay, as it happens, came to me in the form of one of Fay Ripley's recipes showcased on the 'Lorraine' programme; the 'Easy Bakewell Cake'.  Nothing could be more 'Ronseal' about that title.  I watched in amazement as Fay casually chucked a load of base ingredients into a mixer to form a sumptuous Bakewell inspired cake.

I've never been a 'chucker' when it comes to recipes, but I was compelled to discard my usual need to conform by the gram and give this one a go.

Here is the link to Fay's recipe, as featured on Lorraine, with ingredients and quick method:

http://www.itv.com/lorraine/food/faye-ripley-easy-bakewell-cake/ 
  
 Ingredients:
150g Self Raising Flour
150g Ground Almonds
150g Soft Butter (I always cube it to ease mixing)
150g Caster Sugar
2 Large Eggs
6 tsp Raspberry Jam
150g Fresh Raspberries
50g Flaked Almonds
1 tsp Vanilla Extract

Method:
1. Preheat oven to 160 (fan), 180 C or Gas Mark 4. Line a 22-24cm springform cake tin with baking parchment.

2. Use a food processor or electric whisk and whizz the butter, sugar, flour, ground almonds, eggs and vanilla extract. Put half of the mixture in the tin and smooth.

3. Dot the jam, 1/2 teaspoon at a time all over and scatter the raspberries. Drop the remainder mixture over the fruit and smooth over with your fingers.

4. Scatter the flaked almonds on top and bake for 45-50mins until golden. Cool and then serve with ice-cream, custard or just have it on its own!

 

I think what is so lovely about this recipe is that it is quick, light and bound to be a winner with any friends or family in need of a quick cake fix.  For anyone with a busy lifestyle, it's a perfect 'throw together and chuck in the oven' recipe  I am slowly starting to introduce myself back into the joy of baking, as opposed to the stress of icing 100 cupcakes in a shared kitchen with one mixing bowl, and this was the perfect recipe for that 'quick-win' baking feeling.

The sponge itself is really light and fluffy, the perfect accompaniment to a cheeky afternoon tea.  I would be tempted to try substituting the jam for different flavours and would maybe try using fresh cherries for a sour kick.  Drizzling fondant icing over the top might also work - a Peachy homage to the classic Cherry Bakewell!

Overall, fabulous recipe, perfect timings and Fay Ripley's 'What's for Dinner?' cookbook, has shot to the top of my wishlist!

 

Tried it? Love it?  As ever I would love to hear your thoughts.  If you have a go at your own, why not upload it to the Facebook page, it's so nice to see everyone's results!

Friday's Kitchen: The All American Breakfast!

Prior to having my daughter, Daisy, breakfast was usually something of a rushed affair of branflakes and throwing tea down my throat, in between putting make-up on whilst the other half opts for another ten minute 'snooze'.

These days, with Mr Peachy having to work weekends, breakfasts on his days off are something I really look forward to and, if time allows, I like to treat a lazy Sunday breakfast as I would an evening meal.

They say diets always start tomorrow...well this was definitely the case when I decided to try my hand at American-style pancakes with bacon and maple syrup.  What was always a pre-holiday early morning treat at the airport, seemed to be the perfect way to snuggle up with the family on a rainy Sunday.

For the pancakes, I used a Nigella Lawson recipe; a woman I strongly admire for her refreshing attitude towards food and balanced eating, not to mention her ability to look forever on-point, curves and all.

Here is the recipe:

http://www.nigella.com/recipes/view/american-breakfast-pancakes-141 

Ingredients: 

1 tablespoon baking powder 

1 pinch of salt 

1 teaspoon white sugar 

2 large eggs (beaten) 

30 grams butter (melted and cooled) 

300 ml milk 

225 grams plain flour   

butter for frying 

Method: 

The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it. 

Heat a smooth griddle or pan on the stove.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.  I managed to make about 8 large pancakes from these measurements.

Stack the pancakes as you cook them, serve with lashings of maple syrup and grilled smoked bacon and add a steaming cafetiere of good coffee.  Add to the mix a good black and white film and there you have it, a perfect Sunday Breakfast and a treat for a deserving Dad this Sunday!

Have a lovely weekend folks!

E x

Had a go at your own?  Why not upload your results onto my Facebook page...I'd love to see them! www.facebook.com/lifeispeachytales