Odlums chocolate biscuit cake recipe


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

Odlums chocolate biscuit cake recipe


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

Odlums Easter Simnel Cake – Simnel cake is traditionally eaten on Easter Sunday.

odl east simn cake mar 16

Ingredients

  • 225g/8oz Odlums Strong White Flour
  • 175g/6oz Butter (room temperature)
  • 175g/6oz Light Brown Sugar
  • 225g/8oz Shamrock Raisins
  • 225g/8oz Shamrock Sultanas
  • 75g/3oz Shamrock Cherries
  • 75g/3oz Shamrock Mixed Peel
  • 4 Eggs (beaten)
  • 50g/2oz Shamrock Chopped Almonds
  • 50g/2oz Shamrock Ground Almonds
  • Rind of 1 Orange
  • 2 tablespoons Whiskey
  • 1/2 teaspoon Mixed Spice
  • 1/2 teaspoon Nutmeg
  • 1/3 of the Almond Paste

Almond Paste

  • 450g/1lb Shamrock Ground Almonds
  • 225g/8oz Caster Sugar
  • 225g/8oz Icing Sugar
  • 1 large egg
  • 2 drops almond essence
  • 1 tablespoon sherry or rum

To Decorate:

Apricot Jam

Method:

  1. Preheat oven to 140°C/275°F/Gas 1. Line a 20cms/8″ round deep cake tin with greaseproof paper.
  2. Sieve the flour, spice and nutmeg together.
  3. Place all the ingredients in a large mixing bowl and beat with a wooden spoon until well mixed. This takes about 4 to 6 minutes.
  4. Place half the mixture into the prepared tin.
  5. Roll out 1/3 of the almond paste to fit onto cake mixture. Cover with remaining mixture.
  6. Bake in the preheated oven for 3 1/2 – 4 hours approx. Cover with greaseproof paper if getting too dark on top. Check at intervals after 2 1/2 hours. Once baked, leave cake in tin to go cold.

To make Almond Paste:

  1. Mix dry ingredients together. Mix liquid ingredients together.
  2. Add enough wet mixture to dry mixture to make a firm paste. Knead well to make a smooth paste.
  3. Note: If you don’t want to make almond paste just use 3 x 250g packs of Shamrock Marzipan.

To decorate:

  1. Spread apricot jam on top of cake. Shape a further 1/3 of the almond paste to form a 20cms/ 8″ round and place on top.
  2. Shape remaining almond paste into 11 balls and arrange around top of paste.
  3. Place under preheated grill for a minute or so to lightly toast

Notes:

  • Simnel cake is traditionally eaten on Easter Sunday. In olden days female servants would bake this fruit cake using all the ingredients that had to be used up before the fast and abstinence of Lent. They would take this home on their rare visits to their mothers on Mothering Sunday.
  • The Simnel cake is a symbolic Easter cake and is decorated to signify aspects of Christianity. The eleven marzipan balls around the cake represent the 11 disciples, though there were 12 – Judas Iscariot betrayed so he is omitted! Some people just put a large ball in the centre of the cake to signify Jesus.
  • Note: Strong white flour gives a flat top on the cake, but Odlums Cream Plain Flour can also be used.

Easter Simnel Cake

Lovely lemon and blueberry tart from @odlums_ireland

Screenshot_2020-03-31 #behindeverybake hashtag on Instagram • Photos and Videos

imelda__rose's profile picture

Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

BASE
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

FILLING
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

HOW TO:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker

Odlums chocolate biscuit cake recipe


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

Lovely lemon and blueberry tart from @odlums_ireland

Screenshot_2020-03-31 #behindeverybake hashtag on Instagram • Photos and Videos

imelda__rose's profile picture

Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

BASE
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

FILLING
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

HOW TO:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker

Lovely lemon and blueberry tart from @odlums_ireland

Screenshot_2020-03-31 #behindeverybake hashtag on Instagram • Photos and Videos

imelda__rose's profile picture

Social distancing means lots of baking…how about a lovely lemon and blueberry tart from @odlums_ireland
It would make the perfect wee gift for mammy’s day…just leave it at her door step and keep your distance 😷🤪

BASE
225g/8oz Odlums Cream Plain Flour
125g/4oz Butter (room temperature)
75g/3oz Shamrock Golden Caster Sugar
1 Egg
Egg wash (beaten egg)

FILLING
3 Eggs
125g/4oz Shamrock Golden Caster Sugar
100g packet Shamrock Ground Almonds
Rind of 2 Lemons
Juice of 1 Lemon
170ml Fresh Cream

HOW TO:
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a flan dish 23cm/9″.
Make the base by beating together the butter and sugar until creamy. Then beat in the egg. Finally stir in the flour and mix to a soft dough. Cover and place in the fridge to chill for about 30 minutes.
Roll out pastry on a floured surface and use to line the prepared dish. Prick well with a fork. Cover with greaseproof paper or tin foil and place some rice or beans on top to keep pastry from rising during baking.
Remove from oven after 20 minutes and reduce oven temperature to 140°C/275°F/Gas 1. Brush pastry case with some egg wash while hot.
Next beat the eggs, sugar, ground almonds and cream. Then stir in the lemon rind and juice.
Pour into pastry case and bake for about 40 minutes until golden and firm to the touch.
When cool, dust with icing sugar.

#niblogger #irishblogger #irishfoodie #odlumsrecipe #homebaking #behindeverybake #foodshoot #styledfood #theramblingbaker