Category: Baking

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Sweet And Moist Greek Honey Cake #HaughtonHoney

greek-honey-cake-1-w450h450

A sticky Greek cake that tastes a little like the much more complicated Greek dessert Baklava

Thanks to Angela for this simple cake recipe that kids just love.

Ingredients

  • 1 cup of plain flour
  • 1 1/2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1 teaspoon of orange zest
  • 3/4 cup of butter
  • 3/4 cup of white sugar
  • 3 eggs
  • 3/4 cup of milk
  • 1 cup of chopped walnuts
  • 1 cup of Haughton Honey
  • 1 cup of white sugar
  • 3/4 cup of water
  • 1 teaspoon of lemon juice

Instructions

  1. Preheat your oven to 175c/350F. Grease and lightly flour a 9″ square cake tin. Combine the flour, baking powder, salt, cinnamon and orange rind. Set this to one side.
  2. In a large bowl mix together the butter and the sugar with a whisk until light and fluffy. Then blend in the eggs one at a time. Gently blend in the flour mixture prepared earlier with the milk and stir in the walnuts.
  3. Pour the batter in to the prepared tin. Place in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 15 minutes and then cut the cake into diamond shapes before pouring the honey syrup over. Decorate with lemon zest if you wish.
  4. To make the honey syrup combine the honey, 1 cup of white sugar and 3/4 cup of water. Bring slowly to a gentle simmer for 5 minutes. Stir in the lemon juice and continue cooking for a further 2 minutes. Keep warm before pouring on to the cake.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz

http://www.haughtonhoney.com/our-honey/recipes/sweet-and-moist-greek-honey-cake

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Rachel’s Cookies and Cream Cheesecake #Ballymaloe

By Rachel Allen Celebrity Chef

Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen

Ingredients

  • For the double chocolate chip cookies
  • makes 20 large cookies
  • 225 g (8oz) butter, softened
  • 325 g (111/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225 g (8oz) plain flour
  • 75 g (3oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
  • For the cheesecake
  • 15 g (1/2oz) cocoa powder, sifted
  • 25 ml (1fl oz) strong coffee, such as espresso
  • 1 tsp vanilla extract
  • 500 g (1lb 2oz) mascarpone
  • 400 ml (14fl oz) double or regular cream
  • 50 g (2oz) icing sugar
  • 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
  • 9-12 of the double chocolate chip cookies
  • 23cm (9in) diameter spring-form cake tin

Method

  • Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
  • With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
  • Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
  • In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
  • Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
  • Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
  • To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
@RTEfood
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Eunice Power’s cranberry and orange cake 🍊 😋

Eunice Power

By Eunice Power

Celebrity Chef

More from
Today

Irish Yoghurt Clonakilty Cranberry and Orange Cake.

Ingredients

Cake

  • 125g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 2 large eggs, beaten
  • ½ orange zest and juice
  • 1 tsp vanilla bean extract
  • 250g plain flour
  • 1 heaped tsp baking powder
  • 2 tsp mixed spice
  • 100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
  • 150g fresh cranberries

Topping

  • 150g fresh cranberries
  • ½ orange, juice
  • 60g caster sugar
  • 150g icing sugar

Method

1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment.
2. Cream together the butter and caster sugar until pale and fluffy.
3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla.
4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more.
5. Fold in the flour, baking powder and mixed spice.
6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth.
7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
8. Fold the remaining cranberries into the rest of the batter and spoon into the tin.
9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.


Topping

1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened.
2. Strain through a fine sieve, reserving the softened fruit.
3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing.
4. Stir the softened fruit into the remaining strained liquid.
5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides.
6. Top with the softened fruit.

Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.

Chefs’ tips:

  • If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
  • Scatter a little orange zest over the icing for a bright, fragrant finish.
  • For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
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Flahavans baked berry squares with oats for school bags..

These oaty squares by Lili Forberg make the perfect lunchbox snack!

Serves 25|Takes 40 minutes

INGREDIENTS:

2 Cups or 200 g Flahavan’s Organic Porridge Oats
2 eggs
1/3 cup or 70 g melted butter
1 cup or 250 ml milk
3 tbsp or 40 g brown sugar
1/3 cup or 50 g seeds
1 tsp vanilla essence
1 cup or 150 g fresh raspberries and blueberries

METHOD:

Mix all ingredients leaving the berries until last. Pour into a greased and lined baking tray and flatten with a spoon.
Bake on 200° for 30 mins
Cut according to the size you’d like.

Recipe Categories:

 

 

“Happiness is enjoying the little things in life..”

Why not bake these delicious baked berry squares with oats?! Perfect for an afternoon of cooking with the kids.

Ingredients:… See more

Ingredients:
235 g rolled Flahavan’s oats
2 eggs
90 g blueberries
120 g apple compote
40 g brown sugar
240 ml skimmed milk
15 g milled flaxseed
1 1⁄2 tsp baking powder
1 1⁄2 tsp cinnamon
1 tsp vanilla extract
1⁄4 tsp salt

Method:
Preheat the oven to 175°C/350°F/gas 4.
Mix the oats, eggs, blueberries, apple compote, brown sugar, skimmed milk, flaxseed, baking
powder, cinnamon, vanilla extract and salt together in a large bowl. Then pour into a 33 × 23 × 5 cm baking tin.
Bake in the oven until the liquid is absorbed and the oats are tender, about 25–30 minutes.
Cut into 12 equal-sized portions.

Posted on

Rachel’s Cookies and Cream Cheesecake #Ballymaloe

By Rachel Allen Celebrity Chef

Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen

Ingredients

  • For the double chocolate chip cookies
  • makes 20 large cookies
  • 225 g (8oz) butter, softened
  • 325 g (111/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225 g (8oz) plain flour
  • 75 g (3oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
  • For the cheesecake
  • 15 g (1/2oz) cocoa powder, sifted
  • 25 ml (1fl oz) strong coffee, such as espresso
  • 1 tsp vanilla extract
  • 500 g (1lb 2oz) mascarpone
  • 400 ml (14fl oz) double or regular cream
  • 50 g (2oz) icing sugar
  • 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
  • 9-12 of the double chocolate chip cookies
  • 23cm (9in) diameter spring-form cake tin

Method

  • Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
  • With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
  • Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
  • In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
  • Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
  • Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
  • To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
@RTEfood
Posted on

Eunice Power’s cranberry and orange cake 🍊 😋

Eunice Power

By Eunice Power

Celebrity Chef

More from
Today

Irish Yoghurt Clonakilty Cranberry and Orange Cake.

Ingredients

Cake

  • 125g unsalted butter, softened, plus extra to grease
  • 200g caster sugar
  • 2 large eggs, beaten
  • ½ orange zest and juice
  • 1 tsp vanilla bean extract
  • 250g plain flour
  • 1 heaped tsp baking powder
  • 2 tsp mixed spice
  • 100g Irish Yoghurt Clonakilty Greek Style Yoghurt, plus extra to serve
  • 150g fresh cranberries

Topping

  • 150g fresh cranberries
  • ½ orange, juice
  • 60g caster sugar
  • 150g icing sugar

Method

1. Preheat the oven to 180C. Line a 23cm springform round tin with baking parchment.
2. Cream together the butter and caster sugar until pale and fluffy.
3. In a jug, combine the beaten eggs, orange zest, orange juice and vanilla.
4. Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more.
5. Fold in the flour, baking powder and mixed spice.
6. Fold in the Irish Yogurt Clonakilty Greek Style Yogurt until the batter is smooth.
7. Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
8. Fold the remaining cranberries into the rest of the batter and spoon into the tin.
9. Bake for 30 minutes or until a skewer inserted in the centre comes out clean.
10. Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely.


Topping

1. Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened.
2. Strain through a fine sieve, reserving the softened fruit.
3. Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing.
4. Stir the softened fruit into the remaining strained liquid.
5. Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides.
6. Top with the softened fruit.

Serving suggestion: Serve with a spoonful of Irish Yogurt Clonakilty Greek Style Yogurt.

Chefs’ tips:

  • If the batter begins to curdle while adding the egg mixture, add a spoonful of the flour mixture — it stabilises the batter and keeps the cake light.
  • Scatter a little orange zest over the icing for a bright, fragrant finish.
  • For a decorative flourish, add a few candied rosemary stalks on top. To make these, dip fresh rosemary sprigs lightly in sugar syrup, then toss in caster sugar and allow to dry — they look frosted and pair beautifully with the cranberry flavour.
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Odlums chocolate biscuit cake recipe #homebaking


odlums_ireland
Who doesn’t love chocolate biscuit cake? This recipe is perfect to make a few days before Christmas Day to give you more time to enjoy the festivities.✨

You will need:
275g/10 oz Butter
150ml/¼pt Golden Syrup
225g/8oz Chocolate (good quality, at least 60% cocoa)
½ x 400g packet of Digestive Biscuits, roughly crushed
½ x 400g packet of Rich Tea Biscuits, roughly crushed
1 packet of Maltesers
125g/4oz Shamrock Walnuts, Brazil Nuts and/or Almonds (optional)
Add the biscuits, Maltesers and fruit and nuts, if used. Stir well.

Method:
✔️Line a 15cms/6″ round cake tin or a 2lb loaf tin with a double layer of greaseproof paper.
✔️Melt the butter, syrup and chocolate in a pan over a low heat. Stir to make sure all the ingredients are well mixed together.
✔️Add the biscuits, Maltesers, fruit and nuts, if used. Stir well.
✔️Transfer to the prepared tin. Level it on top and press down well to avoid air gaps. ✔️Allow to cool and harden. Wrap completely in greaseproof paper and store in a fridge.

#odlums #behindeverybake #chocolatebiscuitcake #christmasbaking