THEGAYUK

Tag: Cakes Cookies and Biscuits Recipes

  • RECIPE: Beetroot Chocolate Cake

    Beetroot Chocolate Cake

    Healthier Cake / Gluten-free / Anti-Oxidant Rich

    I’m writing the intro for this as my cake sits cooking in the oven. Cakes or anything with precise measures tend to stress me out as I basically can’t be slap dash and have to be accurate. However the preparation from start to oven seems to have passed me by unnoticed. It’s an extremely easy recipe to follow. I’ve cut out wheat so this recipe is gluten-free (as long as the baking powder you buy is also gluten-free). Ground almonds act as the binding agent to bring together this beautifully rich, moist cake.

    If you are looking for a healthy alternative to your average cake, then with 300g beetroot packed into this flourless, no “added” sugar, gluten-free cake- I think we have a winner.

    This cake has many anti-oxidant properties gained from the ingredients within it. Beetroot, almonds, dark chocolate, and honey all have healthy heart benefits to them as well, so why not make this healthy cake for someone you love.

    BEETROOT– Beetroot are high in potassium, magnesium, iron, vitamin A, B6, C, folic acid and anti-oxidants. (SOURCE http://www.webmd.boots.com/healthy-eating/guide/beetroot-benefits ) The nitrates in beetroot help lower blood pressure and may help heart disease. Also, beets contain boron which is good for sexual stamina and all-round energy levels! (SOURCE http://www.undergroundhealth.com/12-healthiest-foods-on-earth/ )

    ALMONDS – Naturally low in saturated fats, and high in vitamin E, almonds make a great anti-oxidant. Clinical studies actually conducted that a handful of almonds a day alongside a healthy diet, helps to lower cholesterol and promote a healthy heart. (SOURCE: http://www.theguardian.com/california-almonds/introduction )

    DARK CHOCOLATE – Nutritious. Yes it is, in moderation. You wouldn’t want to eat it in one sitting obviously, but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium. A sensible size slice of this cake along with a healthy diet could be helping you get all your essential minerals. Dark chocolate could also improve blood flow / lower blood pressure, and even improve risk factors for heart disease. (SOURCE; http://authoritynutrition.com/7-health-benefits-dark-chocolate/ )

    HONEY – Honey contains flavanoids / anti- oxidants which help reduce the risk of certain cancers, and heart disease. Honey actually helps the body regulate its blood sugar levels too. (SOURCE; http://www.care2.com/greenliving/10-health-benefits-of-honey.html?page=2 )

     

    Ingredient

    300g cooked beetroot in natural juices, pureed

    4 large free-range eggs

    4 tbsp honey

    4 tbsp olive oil

    1 tbsp cocoa powder, and a little extra for dusting

    1 tsp vanilla extract

    1 tsp gluten-free baking powder

    125g ground almonds

    125g dark chocolate (I used 85% cocoa)

     

    Instructions

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

    1. Grease and line a round loose-bottomed cake tin, I used a 22cm.
    2. In a large bowl, combine the beetroot with the eggs, vanilla extract, honey, cocoa and baking powder. I do this by hand so I can justify a larger piece of cake at the end of it! You can of course use an electric whisker if you want.
    3. Once combined, fold in the ground almonds.
    4. Using a heatproof bowl, place on top of a small saucepan that has a little boiling water in it, and place the chocolate in the bowl. Make sure the bowl isn’t actually touching the boiling water beneath it.
    5. Once all the chocolate is melted you can stir in the olive oil.
    6. Add the chocolate now to the cake mix and stir slowly to combine.
    7. Tip the cake mix out into your cake tin, levelling out with a spatula, and bake in the oven for 35-45 minutes. You will know the cake is ready when inserting a skewer into it’s centre and it comes out clean. Cake mix clinging to your skewer means it is not ready!
    8. Leave the cake to cool in its tin and then transfer to a wire rack.
    9. Dust with cocoa powder by tapping it through a sieve and serve. This cake does go rather well with a dollop of organic coconut Greek yoghurt, a healthier option than cream.

     

     

  • RECIPE | Mum’s Organic Lemon Drizzle Cake

    Mum’s Organic Lemon Drizzle Cake

    Freezable

    Serves 1 mum or 8-10 slices depending on your portion

    Prep 10 mins

    Cook 40 mins-1hr (dependant on your oven)

     

    Who doesn’t love a lemon drizzle? More specifically, whose mum doesn’t love a lemon drizzle cake. My mum adores this cake, hence the name. Once baked you can freeze the cake for a month, or keep in an air-tight container for up to 3 days.

    LEMONS – The lemon is great for aiding digestion. It can also help you stay refreshed as has a cooling effect on the body. Lemons contain flavanoids which have been to exhibit cancer fighting properties. (SOURCE: https://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lemon.html ) For a more effective, healthier way of incorporating the lemon into your diet, why not start your day with a glass of lemon water.

     

    Ingredients

    225g organic self-raising flour

    225g organic unsalted butter, softened

    225g organic caster sugar

    4 free-range eggs

    1 organic lemon, zested

     

    Topping

    juice 2 organic lemons

    100g organic caster sugar

     

    Instruction

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Line a 8x21cm loaf tin with greaseproof paper.
    2. In a mixing bowl, beat the softened sugar and butter together until creamy.
    3. Add the eggs, one by one, and slowly mix together.
    4. Sift your flour into the mix, and add the zest of one lemon.
    5. Spoon in the cake mix into the prepared load tin, and level the top with the back of a spoon.
    6. Bake the cake in the oven until a skewer inserted to the centre comes out clean.
    7. Remove the cake from the oven and leave to cool in its tin.
    8. While cooling, mix together the juice of 2 lemons with 100g sugar.
    9. With a fork, prick the cake all over the top and pour the lemon sugar juice over the top.
    10. Leave to cool completely before removing from the loaf tin, and serving.

     

     

     

     

     

  • RECIPE: Cookie-Creamy-Cranberry Baby Bars

    Cookie-Creamy-Cranberry Baby Bars

    Mini chocolate bars embracing the classic cookie and cream combo with a festive nod from dried cranberries. Don’t anticipate leftovers with these naughty little delights!

    Ingredients

    680g white chocolate

    450g Oreos or similar sandwich style biscuit, Custard creams could even work!

    100g dried cranberries

    chocolate sprinkles, or similar

    Instructions

    1. Line a large baking / casserole dish with greaseproof paper. I used a dish measuring 32cm x 23cm.
    2. In a food processor or smashed in a freezer bag, turn your cookies into smithereens.
    3. Have a small amount of water simmering in a saucepan that a heat-proof bowl can sit on top of.
    4. Place the white chocolate into the bowl above the simmering water and melt, stirring every now and then until smooth.
    5. Pour in the bashed biscuits and combine with the melted chocolate to mix.
    6. Pour the combined mix onto the greaseproof paper lined dish and scatter the cranberries and sprinkles on top and press in very lightly.
    7. Transfer the dish to the freezer to set for at least 1 ½ hours.
    8. Remove from the freezer, lifting out your chocolate slab from the dish using the greaseproof paper and begin to cut into desired shaped/sized bars.
    9. For storage, keep them in the fridge unless you are eating straight away!

     

     

     

  • Recipe: Pistachio Cookies

    Pistachio Cookies

    Prep 15 mins

    Cook 10 mins

    Makes 12 Cookies

    Quick & Easy / Minimal Ingredients

    Chewy cookies with an unexpected citrus-like tang from the use of pomegranate molasses (a fruit syrup made from pomegranate juice reduction). These taste surprisingly light considering the use of a thick syrup, and the combination with the slightly salty pistachio kernels is delicious, unique and certainly moreish.

    Even the molasses of Pomegranate are high in anti-oxidants (especially vit. C). Equally pistachios contain a fair amount of anti-oxidants; carotenes, vit. E, and polyphenolic compounds. Immune system essentials; copper, iron, zinc, and selenium also feature.

     

    Ingredients

    210g plain flour

    140g butter

    100g pistachio kernels

    100g caster sugar

    60g pomegranate molasses

    1 vanilla pod, split and seeds scraped

    ½ tsp baking powder

     

    Instructions

    Pre-heat your oven to 200c / 180c (Fan) / Gas Mark 6

     

    1. Line a baking sheet with greaseproof paper and spray with a smidge of cooking oil.
    2. In a small saucepan, melt your butter. Just before it’s completely melted add in the pomegranate molasses to warm through, and combine together.
    3. Transfer the melted ingredients into a large mixing bowl.
    4. Add the vanilla pod seeds and sugar and beat together until combined completely.
    5. Tip in the flour, baking powder, and pistachios and mix thoroughly to create your cookie dough.
    6. At this point I put the bowl in the fridge for 5 mins just to cool slightly. You don’t have to do this but I find it makes the dough easier to shape.
    7. Roll equal shape balls of the dough and space out on the baking sheet, bear in mind they will spread out ever so slightly whilst baking.
    8. Press each ball piece down slightly and now put the baking sheet in the oven for the next 8-10 minutes.
    9. Even if your cookies feel soft & airy to touch, fear not, they will harden as they cool. If you prefer a crunchier biscuit-like texture then leave in the oven for a few minutes longer.

     

  • RECIPE: Ginger Biscuits

    Ginger Biscuits

    Makes 15 large biscuits

    Inexpensive / Quick & Easy / Store Cupboard Ingredients /

     

    These cost hardly anything to make and are super quick and easy. If you keep a well stocked store cupboard then you should already have most of the ingredients to hand. Pomegranate molasses are available in most supermarkets now, but you could always substitute this for golden syrup.

     

    The length of baking is to give a crunchy biscuit, but if you prefer yours more cookie-like & chewy then reduce baking by 5-10 minutes dependent on the size of your biscuits.

     

    Ingredients

    100g butter, unsalted

    225g granulated sugar

    260g plain white flour

    4 tsp dried ground ginger

    1 ½ tbsp pomegranate molasses

    1 tsp baking soda

    1 egg

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. In a large saucepan or sauté pan, melt the butter on a low heat, adding the pomegranate molasses just before the butter is completely melted. Stir together to combine.
    2. Take off the heat completely, then add in your sugar and egg, whisking together and mixing until creamy & a little fluffy.
    3. Tip in your ginger, baking soda, and flour and mix well to form your biscuit dough.
    4. Once all the ingredients are combined, leave to one side until cool enough to handle.
    5. Line a couple of baking trays with greaseproof paper.
    6. By hand, make equal size balls out of the dough and press lightly onto the baking sheet. Allow space between each one as the dough will spread whilst cooking.
    7. Place in the oven for 20 minutes. Keep an eye on them every now and then after the 10 minute mark.
    8. Remove from the oven and use a spatula to transfer the biscuits from the trays onto a cooling rack. Store in an air-tight container once completely cooled.

     

  • RECIPE: Chia Coconut Cookie Cakes

    Chia Coconut Cookie-Cakes

    Makes 12

    Prep 10 mins

    Cook 10 mins

    Quick & Easy / Minimal Ingredients

    With a simple bung in the bowl and beat method, these are ridiculously easy to make. When handling the mixture to shape, it will be wet, but this is what gives them the sponge like texture inside, under their toasty coconut exterior.

     

    Ingredients

    80g coconut flour

    5 tbsp coconut oil, melted if solid

    4 medium eggs

    2 tbsp honey

    1 tbsp apricot conserve/jam

    2 tsp chia seeds

    ½ tsp baking powder

    Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6

    Instructions

    1. Grease and line a baking sheet with greaseproof paper.
    2. Combine all the ingredients in a large bowl and mix for a couple of minutes until completely combined.
    3. With your hands shape into equal size balls. If the mixture is too wet to handle add a couple of tablespoons more of coconut flour. You want them to be around the same size as when you connect your thumb to your index finger making a circle.
    4. Place each ball on the prepared baking sheet and press down lightly.
    5. Place in the oven for 10-12 minutes when the tops of the cookie-cakes have turned slightly golden.
    6. Remove from the oven and set aside to cool. Store in an air-tight container.

     

     

     

     

  • RECIPE | Butter Bean Coconut Cake

    Prep 15 mins | Cook 30-40 mins (oven dependant) |

     

    The trend with cakes and baking recently has been to use vegetables or things you wouldn’t normally think to make a cake with, bringing a new nutritional angle and flaunting how versatile some ingredients can actually be. This butter bean cake does exactly that. The beauty of the beans are that they guarantee a moreish moist cake at the end. Delicately flavoured with desiccated coconut removes the need for flour making this a winner for anyone on a gluten-free diet.

    BUTTER BEANS – 100g of cooked butter beans is the equivalent of around 77 calories. High in protein the butter bean is also a good source for ; iron, zinc, magnesium, and some core B-vitamins which help turn carbohydrates into energy. Beans in general are renowned for helping lower cholesterol levels and care for the colon. (SOURCE: http://www.foods-healing-power.com/health-benefits-of-beans.html )

    Ingredients.

    3 eggs

    2 ½ tsp baking powder (gluten-free)

    260g caster sugar

    75g desiccated coconut

    100 ml vegetable oil

    1 tsp vanilla

    350g cooked white beans, drained weight. – I use 1 can butter beans and top up to 350g with cannellini beans. Any beans that don’t make it into the cake I reserve in the fridge and incorporate into dinner somehow!

    Method.

    Preheat your oven to 200c / 180c (fan) / Gas Mark 6

     

    1. Blend the beans in a small food processor until they are smooth. You may have to stop and scrape the sides a few times to achieve the smooth paste you’re after.
    2. Transfer the bean paste to a large mixing bowl and add the vanilla extract and eggs. Whisk to combine thoroughly.
    3. Now add in your sugar and whisk again.
    4. Add the coconut, baking powder, and oil and combine thoroughly.
    5. Lightly oil a 22cm loose-bottomed cake tin, pour in the cake batter and bake in the oven for 30-40 minutes, or until a skewer comes out clean after testing the centre.
    6. Leave the cake in its tin to cool before transferring to a wire rack to cool completely.
    7. Serve along-side some fruit and light cream, although the cake will be moist enough to enjoy without cream.

    If you don’t have a 22cm loose-bottomed cake tin then you could use a small roasting tin, just ensure that your cake batter doesn’t come too close to the top otherwise it will overflow as it rises.

  • RECIPE | Golden Pomodorino Cake

    Prep 30 mins | Cook 45 mins

    As tomatoes are part of the fruit world it makes it a little easier to understand how this translates in the form of a cake. Eaten raw these little pearls of sunshine have a natural sweet taste, and they go quite well with pomegranate seeds in salads. Research has shown that most of tomatoes health properties are actually enhanced through the cooking process.

    The de-seeding and skinning process of the tomatoes may seem laborious but the end result of this cake is pure gold. Moist and lightly flavoured with lemon make a good pairing for pomegranate decoration and the sweet sharpness they will bring to the dessert.

    YELLOW TOMATOES – Yellow tomatoes have double the amount of iron to red tomatoes. It’s a close call as to which is the more beneficial colour tomato. Some highlights of the yellow tomato are that they contain more; phosphorous, potassium, zinc, niacin, and folate than red tomatoes. SOURCE : http://www.prevention.com/which-healthier-red-tomatoes-vs-yellow-tomatoes ). Lycopene, normally associated with red tomatoes (baked beans are a good source for this also), but our bodies can actually digest Lycopene from that found in the yellow tomato. Lycopene is known for its many health benefits including anti-cancer properties and protection from heart disease. (SOURCE: http://organiceyourlife.com/lycopene-and-yellow-tomatoes/ )

    Ingredients.

    2 eggs

    225g self-raising flour

    140g unsalted butter

    140g caster sugar

    140g yellow tomato purée (around 225g of yellow tomatoes make this much purée after de-skinning and de-seeding)

    1 tsp baking powder

    ½ tsp baking soda

    ½ tsp salt

    ½ tsp lemon zest

    pinch cinnamon

     

    to decorate;

    pomegranate seeds

    icing

     

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Rub butter over some greaseproof paper and use this to line a loaf tin.
    2. Begin by de-skinning and de-seeding the tomatoes. Make a cross with a sharp knife on each tomato and plunge into recently boiled hot water for 30 seconds – 1 minute. Drain from the hot water and immediately plunge into cold water for the same amount of time. Peel away the now loose skins and squeeze to purge the seeds from the tomato.
    3. Purée in a small food processor until smooth. Set aside.
    4. Beat the butter and sugar together in a bowl until well combined and fluffy.
    5. Add the eggs, whisking one in at a time.
    6. Add the lemon zest, cinnamon, baking powder, baking soda, and salt into the flour and sift about half of the flour mix into the buttery sugared mix, stir well to combine.
    7. Add all the tomato purée and stir through thoroughly.
    8. Sift in the remaining flour and stir.
    9. Pour the cake batter into the greaseproof paper lined loaf tin and place in the oven for 45 minutes, or until a skewer comes out clean after inserting in the centre of the cake.
    10. You can serve pomegranate seeds on the side, or make up some icing with icing sugar and drizzle on top of the cake where you can then “glue” the seeds on top using the icing.

  • RECIPE | Gluten & Dairy Free Coconut Muffins

    I encourage you even if you’re able to live a non-restrictive diet, to try these little fluffy cups of coconut gold! My friend was amazed that these are both gluten and dairy free and said it was the best “free from” cake she had ever had. They are delicate and lovely. Get involved!

    These muffins are packed full of coconut which are a good source of; copper, calcium, iron, manganese, magnesium, and zinc. The Koko dairy free alternative that I use is also a great source of calcium and has added vitamin D2, and B12!

     

    Decoration Tip!

    I love using the Parisian company My Little Day (INSERT WEB LINK: http://en.mylittleday.fr/ ) for baking accessories like the cups you can see in the pictures. They also have a fantastic range of straws and other party accessories that bring the je ne sais quoi that the Parisians’ do oh so very well.

     

    Ingredients.

    300ml milk alternative (I used Koko dairy free milk which is made from coconuts to reinforce the coconut flavour here)

    290g gluten-free self raising flour (I used Doves)

    160g desiccated coconut

    130g caster sugar

    2 tsp gluten-free baking powder

    5 tbsp melted butter alternative (I used Pure sunflower spread), melted

    1 tbsp vanilla extract

    ½ tsp salt

    2 eggs

     

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. In your mixing bowl pop in your flour, sugar, coconut, baking powder and salt and mix well to combine thoroughly.
    2. In another bowl, whisk up your eggs along with the milk and vanilla extract.
    3. Make a dip or a well in your coconut flour mix, and now pour in your eggy milk.
    4. Stir the ingredients to mix well.
    5. Now add your melted butter into the cake batter and mix well again.
    6. Your cake mix is now ready to be decanted into muffin cases. Don’t overfill them otherwise they will just explode up out of the sides. ¾ full is usually best.
    7. Place in the oven 25 minutes. You can test if your cakes are ready if a skewer comes out clean after being inserted into the centre of one.

     

     

  • RECIPE | Dermie’s Walnut Coffee Cake

    The ultimate Afternoon Tea classic of a luxurious Walnut Coffee Cake is always good to have in your repertoire and is one of my all-time favourite cakes.

    In this recipe, I use Irel Coffee (or Camp Coffee) essence which can be found in all good supermarkets and works better than real coffee. I like to use mascarpone cream instead of butter-cream, especially in the summer as it leaves a lighter, fresher and more modern twist on a age-old classic.

    Shopping List:

    – 225g Soft unsalted butter
    – 225g Caster Sugar
    – 4 Free Range Eggs (at room temperature)
    – 100g Walnuts (roughly chopped)
    – 225g Plain white flour (sieved)
    – 1 Tsp Baking Powder
    – 3 Tbsp Irel (or Camp) coffee essence

    Coffee Icing & Filling

    – 450g Mascarpone Cream
    – 50g Caster Sugar
    – 6 Tsp Irel or Camp coffee essence

    To Decorate:

    – 8 Whole walnut halves

    Method:

    1. Preheat the oven to 180C / gas mark 4. Line the base of two 8 inch sandwich tins with greaseproof paper and lightly dust the edges with flour.

    2. Cream the butter well with a wooden spoon, add the sugar in stages until pale and light in texture. Add in an egg one-by-one to the mixture, adding a tablespoon of flour to each addition to prevent the mixture from curdling and gently fold in the coffee extract.

    3. Add the chopped walnuts, flour and baking powder and fold into the cake mixture. The mixture should be a light dropping consistency, add 1-2 tbsp of buttermilk to loosen the mixture if needed. Weigh the mixture and divide it in two into the cake tins. Bake for 30 minutes.

    4. The cake is cooked when a skewar is inserted in the centre and comes out clean. Leave to rest in the tins for five minutes before turning out onto a wire rack. Leave the cakes to cool on the wire rack completely before adding the filling.

    5. To make the filling and icing; whisk the mascapone cream and sugar well before adding in the coffee essence.

    6. Divide the coffee cream mixture evenly and using a palette knife sandwich the two layers together evenly and coat the top with the remaining mixture. Decorate with 8 whole walnuts.

  • RECIPE | Easter Simnel Cake

    RECIPE | Easter Simnel Cake

    This traditional Easter fruit cake is a personal favourite mainly because it’s topped with toasted marzipan and also cooked with a layer of marzipan inside. The top is traditionally decorated with 11 marzipan balls to represent the 12 apostles (minus Judas), however I personally prefer to make a marzipan plait but you can decorate with chocolate eggs if you like. Either way it’s a great almond cake that gives you a chance to use up the marzipan and bags of fruit left over from the Christmas cake…

    Easter Simnel Cake
    CREDIT: TheGayUK

    Cooking Time: 1hr 45mins (Pre heat the oven to 150c)

    You Will Need: A 20cm or 8’ cake tin lined with greaseproof paper.
    Ingredients:

    250g Butter

    250g Dark Soft Brown Sugar

    250g Plain Flour

    4 Eggs

    Pinch Salt

    1.5 tsp Mixed Spice

    450g Raisins & Sultanas

    70g Mixed Peel

    1 Lemon Zest

    Apricot Jam

    450g Marzipan
    Method:

    1) Cream the butter and the sugar together in a bowl.

    2) Mix in the eggs one at a time

    3) Add the flour, salt and mixed spice and mix in

    4) Finally add the raisins, sultanas, mixed peel and zest of a lemon mixing for a final time

    5) Place half the mixture into your prepared tin and spread out flat

    6) Next add a layer of marzipan to the uncooked mix leaving a 1cm space around the edge.

    7) Next add the remaining mixture on top of the marzipan and level off the top. Place into the pre-heated oven and cook for 1hr and 45mins.

    8) Once cooked leave out to cool before pasting the top of the cake with a hot apricot jam (40 seconds in a microwave should be enough). Whilst the apricot is sticky add a layer of marzipan and any marzipan decorations you wish to add to the top. Place the cake under a hot grill until the marzipan starts to turn a golden brown.

    9) Again leave to cool before adding any chocolate eggs or serving with a cup of tea.