Tag: home baking

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.@clodaghmckenna’s Orange Pistachio Yogurt Cake

clodagh orange pistachio

Yields 8 Servings
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins

This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!

To serve:

Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt

Ingredients checklist
50 g slightly stale white breadcrumbs
100 g almonds, ground
100 g pistachios
1 tsp baking powder
4 eggs
150 g caster sugar
125 ml sunflower oil
200 ml natural Irish yogurt
zest of 1 orange
zest of 1 lemon
Ingredients checklist for the citrus syrup
juice of 1 orange
juice of 1 lemon
1 star anise
1 cinnamon stick

Instructions

Pre-heat the oven to 190°C / Gas 5.

Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.

In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.

In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.

 

Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.

Pour the mixture into the prepared cake tin and into the pre-heated oven.

 

Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.

 

Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.

 

While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.

 

Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt

https://ndc.ie/recipe/clodaghs-orange-pistachio-yogurt-cake/

 

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Odlums Chocolate Centred Cupcakes

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Ingredients

175g/6oz Odlums Self Raising Flour

150g/5oz Margarine (room temperature)

150g/5oz Caster Sugar

2 Eggs

Few drops of Vanilla Extract

2 tablespoons Water

 

Filling:

Nutellacho

 

Icing:

225g/8oz Icing Sugar

150g/5oz Tubbed Margarine (room temperature)

2 tablespoon Cocoa (sieved)

Method

  1. Line cupcake tin with paper cases. Preheat oven to 190°C/375°F/Gas 5
  2. Put the flour, margarine, sugar, eggs, vanilla and water into a mixing bowl.
  3. Beat until mixture is smooth.
  4. Put spoonfuls of dough into base of paper cases. Drop teaspoons of nutella on top, then top with another spoon of dough.
  5. Bake for 20 to 25minutes until risen and springs back when gently pressed.
  6. Remove from oven and cool on a wire tray.
  7. Meanwhile beat icing ingredients together and use to pipe or spread on top of cupcakes.

Chocolate Centred Cupcakes

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.@nevenmaguire Rustic Pear and Hazelnut Tarts @BordBia

These tarts are absolutely perfect for a relaxed Sunday lunch. They can be made in the morning and left covered with cling film in the fridge. Pop them into the oven before sitting down to the main course and they will be in about half an hour.

Serves 4

Cooking time:

Preparation time:

Ingredients

  • 5 firm ripe pears
  • Juice of ½ lemon
  • 1 tbsp plain flour
  • 1 heaped tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 50g skinned hazelnuts, roughly chopped
  • 1 egg, beaten, to glaze
  • Icing sugar, to dust
  • Crème fraîche, to serve
  • Honey, to serve

For the Pastry

  • 225g (8oz) plain flour, plus extra for dusting
  • pinch of fine salt
  • 150g (5oz) butter, chilled and diced
  • 3 tbsp caster sugar
  • 1 large egg, lightly beaten

To Cook

To make the pastry, place the flour in a large bowl with the salt and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, then bring the pastry together with the egg (it may also need 1 tablespoon of cold water if it’s a little dry). Wrap the pastry in cling film and chill for at least 30 minutes (or overnight is fine).

Preheat the oven to 180°C (350°F/gas mark 4). Line 2 large baking sheets with non-stick baking paper.

Peel, core and slice the pears and put them in a bowl. Toss them in the lemon juice, then toss with the flour, brown sugar and cinnamon.

On a lightly floured board, cut the pastry into 4 even-sized pieces. Roll each piece of pastry out to a rough circle about 15cm (6in) in diameter and no more than 5mm (¼in) thick. Carefully transfer to the lined baking sheets. Arrange the pears in the middle of each one and scatter the hazelnuts on top, leaving a 2.5cm (1in) border. Using the sides of the baking paper to help lift the pastry, fold the sides up and over the pears. Brush with the beaten egg and bake for 30–40 minutes, until the tarts are cooked through and golden.

Serving Suggestions

Dust with icing sugar and arrange on plates. Add dollops of crème fraîche and a drizzle of honey to each one to serve.

 

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Odlums Classic Victoria Sandwich, easy to bake for your mom.

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