"Drum roll please"@Anahaugh has this recipe for upside down orange cake.
— BBC Morning Live (@BBCMorningLive) January 27, 2022
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.@Anahaugh makes upside down orange cake
.@Anahaugh makes upside down orange cake
Nigella Lawson’s Chocolate Cheesecake recipe
Dr Sarah Brewer Retweeted
This is not a drill! #RecipeOfTheDay is Chocolate Cheesecake
Ingredients
Makes: 10-12 slices
Metric Cups
For the Base
- 125 grams digestive biscuits
- 60 grams butter
- 1 tablespoon cocoa powder
For the Filling
- 175 grams dark chocolate (chopped small)
- 500 grams cream cheese
- 150 grams caster sugar
- 1 tablespoon custard powder
- 3 large eggs
- 3 large egg yolks
- 150 millilitres sour cream (or just use a 142ml pot)
- ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)
For the Glaze (Optional)
- 75 grams dark chocolate (finely chopped)
- 125 millilitres double cream
- 1 teaspoon golden syrup
Method
- To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
- Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
- Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
- Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
- Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.
Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake
Food on RTÉ
@RTEfood
·
Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.
Celebrity Chef
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
Ingredients
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet.
Serves 8
- 10g butter melted for greasing the parchment paper
- 4 dessert apples
- Finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 250g caster sugar
- 2 eggs
- 150ml cream
- 110g butter melted and cooled
- 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds
- 110g plain flour sieved
- 1 ½ teaspoons baking powder sieved
- 100g of apricot jam
- 1 tablespoon lemon juice, warmed and sieved
- 2 tablespoons of chopped sweet geranium leaves ( optional)
Method
- Preheat the oven to 180c / 350 f / gas 4
- Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
- Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
- Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
- Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
- Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart.
- Serve warm with softly whipped cream.
Rory O’Connell’s Tuscan Apple, Lemon & Almond Cake
Food on RTÉ
@RTEfood
·
Crisp on top and full of plump, juicy apples, this Tuscan tart is simply delicious.
Celebrity Chef
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
Ingredients
I am never quite sure if I should be calling this a cake or a tart but in any event, it is delicious and quite easy to make.
The origins of the recipe are from Tuscany in Italy but I like to use highly perfumed Irish dessert apples when in season. Look out for some lesser known but very delicious Irish dessert apples such as Irish Peach and Ardcairn Russet.
Serves 8
- 10g butter melted for greasing the parchment paper
- 4 dessert apples
- Finely grated zest of 2 lemons
- 1 teaspoon vanilla extract
- 250g caster sugar
- 2 eggs
- 150ml cream
- 110g butter melted and cooled
- 125g whole almonds, blanched, peeled and ground to a fine powder in a food processer or ground almonds
- 110g plain flour sieved
- 1 ½ teaspoons baking powder sieved
- 100g of apricot jam
- 1 tablespoon lemon juice, warmed and sieved
- 2 tablespoons of chopped sweet geranium leaves ( optional)
Method
- Preheat the oven to 180c / 350 f / gas 4
- Line a 28cm flan ring with a removable base with a disc of parchment paper. The paper should in one piece cover the base and sides of the tin and come up 1cm above the edge of the tin. Brush the paper with a little melted butter.
- Peel, core and quarter the apples and slice into c 3mm slices. Mix with the lemon zest. Whisk the vanilla, sugar, and eggs to a thick and light consistency similar to a batter. Whisk in the cream and cooled melted butter. Fold in the almonds, flour and baking powder. Add ¾ of the sliced apples, being careful not to break the apple slices.
- Pour the mixture into the prepared flan ring and gently smooth over the surface. Scatter the remaining apples over the surface and sprinkle with 1 dessertspoon of caster sugar.
- Place in the preheated oven and cook for 20 minutes. Reduce the temperature to 160c etc and cook for a further 40 minutes by which time the tart will feel gently set. It may be necessary to cover the tart during the cooking with a sheet of parchment paper if the tart is getting too dark.
- Remove from the oven and allow to cool slightly. While the tart is still warm, Paint the surfaced with the warm sieved apricot jam to achieve a glossy glaze and if using the chopped geranium, sprinkle on immediately after glazing the tart.
- Serve warm with softly whipped cream.
Rachel Allen’s Clementine and Almond Cake –
Food on RTÉVerified account @RTEfood 3 hours ago
Rachel Allen’s Clementine and Almond Cake – http://ow.ly/t0Lx30gE1Wk
Nigella Lawson’s Chocolate Cheesecake recipe
Dr Sarah Brewer Retweeted
This is not a drill! #RecipeOfTheDay is Chocolate Cheesecake
Ingredients
Makes: 10-12 slices
Metric Cups
For the Base
- 125 grams digestive biscuits
- 60 grams butter
- 1 tablespoon cocoa powder
For the Filling
- 175 grams dark chocolate (chopped small)
- 500 grams cream cheese
- 150 grams caster sugar
- 1 tablespoon custard powder
- 3 large eggs
- 3 large egg yolks
- 150 millilitres sour cream (or just use a 142ml pot)
- ½ teaspoon cocoa powder (dissolved in 1 tablespoon hot water)
For the Glaze (Optional)
- 75 grams dark chocolate (finely chopped)
- 125 millilitres double cream
- 1 teaspoon golden syrup
Method
- To make the base, process the biscuits to make rough crumbs and then add the butter and cocoa.
- Process again until it makes damp, clumping crumbs and then tip them into a 23cm / 9 inch springform tin. Press the biscuit crumbs into the bottom of the tin to make an even base and put into the freezer while you make the filling.
- Preheat the oven to gas mark 4/180ºC/160°C Fan/350ºF. Put a kettle on to boil. Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
- Beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and the melted chocolate, and mix to a smooth batter.
- Take the springform tin out of the freezer and line the outside of the tin with a good layer of clingfilm, and then another layer of strong foil over that. This will protect it from the water bath.
- Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just-boiled water to come about halfway up the cake tin, and bake in the oven for 45 minutes to an hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.
- Peel away the foil and clingfilm wrapping and sit the cheesecake in its tin on a rack to cool. Put in the fridge once it’s no longer hot, and leave to set, covered with clingfilm, overnight. Let it lose its chill before unspringing the cheesecake to serve.
- To make the chocolate glaze, very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and then Jackson Pollock it over the chocolate cheesecake on its serving plate. Use the remaining glaze as an accompanying sauce.
Catherine’s gluten free lemon poppy seed loaf
INGREDIENTS
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Margarine
125g/4oz Caster Sugar
3 Eggs
2 Tablespoons Milk
1 Teaspoon Goodalls Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
For Glaze
175g/6oz Icing Sugar
Juice of Lemon
Method
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
- Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
- When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
- When completely cold store in an airtight container.
http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/
Catherine’s gluten free lemon poppy seed loaf
INGREDIENTS
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Margarine
125g/4oz Caster Sugar
3 Eggs
2 Tablespoons Milk
1 Teaspoon Goodalls Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
For Glaze
175g/6oz Icing Sugar
Juice of Lemon
Method
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
- Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
- When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
- When completely cold store in an airtight container.
http://odlums.ie/catherines-weekly-recipe-gluten-free-lemon-poppy-seed-loaf/
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