Lemongrass Coconut Cake: Rachel Allen


By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries


A quirky combination. The end result? A scrumptious cake for all to enjoy.
Ingredients
4 stalks of lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup (see below)
250 g (9oz) caster sugar
4 eggs
200 g (7oz) butter, softened, plus extra for greasing
125 g (41/2 oz) desiccated coconut
125 g (41/2 oz) plain flour, plus extra for dusting
2 tsp baking powder
greek yoghurt or creme fraiche, to serve
for the syrup
reserved trimmings and outer leaves of the lemongrass (see above)
75 g (3oz) caster sugar
23cm (9in) diameter cake tin with 6cm
Method
Preheat the oven to 170°C (325°F/Gas 3). Butter the sides of the cake tin and dust with flour, then line the base with a disc of baking parchment.
Slice the lemongrass stalks quite thinly into rounds about 3mm (1?8in) thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic.
Add the eggs, butter and coconut and whiz again until combined, then sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together.
Tip the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. While the cake is cooking, make the syrup.
Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml (3fl oz) of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse.
When the cake has finished baking, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool down completely.
Serve with a dollop of natural Greek yoghurt or crème fraiche.

Upside Down Peach& Saffron Cake: Rachel Allen


By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries


A unique cake, full of exciting flavour that is sure to impress company
Ingredients
50 g (2oz) butter
175 g (6oz) caster sugar
4 fresh peaches, quartered and stones removed, or 1 x 410g tin of sliced peaches
200 g (7oz) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 eggs
200 ml (7fl oz) buttermilk
75 ml (3fl oz) sunflower oil
large pinch of saffron
greek yoghurt or softly whipped cream, to serve
26 cm (101/2 in) diameter ovenproof frying pan
Method
Preheat the oven to 180°C (350°F/Gas 4). Place the butter in the frying pan and melt over a medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3 minutes or until light golden, stirring regularly.
Remove from the heat and add the peaches in a single layer, cut side down. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix together.
In a separate bowl, whisk together the eggs, buttermilk, sunflower oil and saffron. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk together to form a very soft batter.
Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with Greek yoghurt or softly whipped cream.

Odlums Classic Victoria Sandwich

CategoryCakes

Cook Time20 mins

 

What you need:

  • 200g/7oz Odlums Self Raising Flour
  • 200g/7oz Butter (at room temperature)
  • 200g/7oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 4 Eggs, beaten
  • 2 tablespoons Milk

Filling

  • 125g/4oz Butter (room temperature)
  • 175g/6oz Icing Sugar
  • Few drops Goodall’s Vanilla Essence (optional)
  • Jar of good quality Raspberry Jam
  • Icing Sugar, for dusting

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
  7. Dust with icing sugar before serving.
  8. Store in an airtight container and enjoy within 3 days.

Classic Victoria Sandwich

Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

APPLE & HAZELNUT STREUSEL CAKE

Odlums Classic Victoria Sandwich

CategoryCakes

Cook Time20 mins

 

What you need:

  • 200g/7oz Odlums Self Raising Flour
  • 200g/7oz Butter (at room temperature)
  • 200g/7oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 4 Eggs, beaten
  • 2 tablespoons Milk

Filling

  • 125g/4oz Butter (room temperature)
  • 175g/6oz Icing Sugar
  • Few drops Goodall’s Vanilla Essence (optional)
  • Jar of good quality Raspberry Jam
  • Icing Sugar, for dusting

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
  7. Dust with icing sugar before serving.
  8. Store in an airtight container and enjoy within 3 days.

Classic Victoria Sandwich

Odlums Classic Victoria Sandwich

CategoryCakes

Cook Time20 mins

 

What you need:

  • 200g/7oz Odlums Self Raising Flour
  • 200g/7oz Butter (at room temperature)
  • 200g/7oz Shamrock Golden Caster Sugar
  • 1 level teaspoon Odlums Baking Powder
  • 4 Eggs, beaten
  • 2 tablespoons Milk

Filling

  • 125g/4oz Butter (room temperature)
  • 175g/6oz Icing Sugar
  • Few drops Goodall’s Vanilla Essence (optional)
  • Jar of good quality Raspberry Jam
  • Icing Sugar, for dusting

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8″ sandwich tins.
  2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
  3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
  4. Turn onto a wire tray or cooling rack and allow to cool completely.
  5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
  6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
  7. Dust with icing sugar before serving.
  8. Store in an airtight container and enjoy within 3 days.

Classic Victoria Sandwich

Apple and Hazelnut Streusel Cake @kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

APPLE & HAZELNUT STREUSEL CAKE