Coffee Kahlua Crown Cake

The very wonderful Mary Berry has filmed a new series ‘Mary Berry Cooks’ which aired this week (Mondays 8.30pm, BBC2), and this week’s subject matter was Afternoon Tea.

This is a type of meal which is fairly close to my heart for obvious reasons and also a treat I like to indulge in, in celebration of life events. The idea that on a regular basis anyone needs 4 ‘meals’ a day is fairly ridiculous, but like the feasting we enjoy at Christmas, weddings and other high days and holidays, Afternoon Tea, preferably at a posh hotel and accompanied by a glass of Champagne to go with the tea and goodies really must sum up what we Brits do best to make you feel special. I had Tea at the Ritz as part of my Hen Party (a million years ago), and I had no problem convincing a whole bunch of female friends and relatives to munch through fabulous sandwiches, scones and cakes for an hour or two, despite the usually obsequious diets most of them generally adhered to.

Anyway, coming up with cake recipes and ideas these days is much like shutting the stable door after the horse has bolted, there’s not much left that hasn’t been tried already, however, reminding others of, perhaps forgotten, treats is the name of the game here.

IMG_1192This is, as the title of the post suggests, Coffee Kahlua Crown cake. Meringue on top of cakes is a bit of a favourite of mine from the aesthetic point of view and although I have offered up something similar before it was a bit of a half-baked (!) affair, this is far more sophisticated both in looks and flavour.

So essentially we have a coffee walnut sponge cake, 6 smallish meringues, butter icing and glace icing to decorate. Where to start; making the meringues perhaps.

Very straight forward really, the day before you plan on making the cake, you will need 3 medium egg whites and 150g caster sugar, you can add pinches of salt and vinegar and vanilla extract, but it’s not necessary, egg whites and sugar is enough!

So whisk the egg whites so that they form stiff peaks but the mixture hasn’t gone over and become ‘dry’. This is clear when you see it so whisk more circumspectly as you reach the stiff peak stage to see off this point. Then, turn the motor on the whisk down a bit and start adding dessert spoonfuls of sugar gradually allowing each spoonful to be fully incorporated before adding the next one. You are aiming for a stiff, glossy white state. It must hold it’s shape. You can colour the meringue if you wish at this point using colour pastes ideally, or not as the case may be.

Preheat the oven to 120°C/Fan 100°C and cover a couple of baking sheets with greaseproof paper. You can then either pipe the meringue using a nozzle like this → IMG_0756

or just use 2 teaspoons to create blobs, a bit bigger than a golf ball, spacing them with room to expand a little on the baking sheets. this amount of mixture will probably make about 12.

Bake for 1 – 1.5 hours until hard to touch and slightly browned. Leave the door of the oven ajar to let them cool.

They will store for a couple of weeks in an airtight tin.

Next the cake: a Mary Berry recipe if the truth be told (and she must be credited) with a minor tweak.

So you will need: the oven on to 180°C/Fan 160°C, grease and line the bases  of two 8″ sandwich tins.

The ingredients are as follows: 4 large eggs, 2 heaped teaspoons of instant coffee powder (use the fancier instant espresso as it’s more of a powder and less granular), 225g soft butter, 225g caster sugar, 225g self-raising flour, 2 level teaspoons of baking powder, 50g chopped walnuts.

It couldn’t be easier, crack the eggs into a jug and add the coffee powder and whisk together (yes really), weigh out all the other ingredients into a bowl and then add the egg/coffee mixture. Beat together until smooth. Divide between the two sandwich tins and level with a spoon. Bake for 25 minutes or so until a small sharp knife blade comes out clean and the cake is starting to come away from the edges. Leave to cool in the tins initially and them remove to a wire rack until cold.

To assemble: for the buttercream you will need 75g softened butter and 210g icing sugar, 1.5 tablespoon of milk and 1 tablespoon of Kalhua. Begin by beating the butter and sugar together, slowly initially to incorporate the sugar into the butter otherwise there will large sugar clouds everywhere. Then add the milk and Kahlua and turn up the mixer to beat quickly for 5 minutes. Stop half way through and scrape the sides down to ensure everything is mixed evenly.

IMG_1191Lay the bottom half of the cake on a plate or cake stand, level the top of this layer with a long sharp serrated knife if necessary and then, coat with 2/3rds of the buttercream. Layer the top half of the cake on top and check whether it appears level. Spread the remainder of the buttercream thinly over the top of the cake and place the meringues (probably around 6) on top of the buttercream.

As a final flourish pop two spoonfuls of icing sugar in a small bowl and add just enough Kahlua to give a thick runny consistency so you can drizzle. Using a teaspoon go ahead and drizzle this icing over the meringue and cake. Dust with a little cocoa powder if you like.

The crowning glory of an Afternoon tea.

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Tarty Seville Orange Tart

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My Brother’s birthday is at the end of January and mine is at the beginning. As a rule two things happen in between: if we are going to have snow, that’s when it will arrive and it duly has and my parents (yes that’s right both of them) make their annual supply of marmalade.

Currently I am not involved in this operation although at some point fairly soon I am going to have to acquire the Knowledge in that traditional hand me down sense. My better half has managed to end up on the distribution list and so will be looking to me to pick up the mantle eventually as he gets through his stock, more or less single-handed, long before the annual boiling comes round again. I have to say I haven’t even attempted to make the stuff at all, despite being a dab hand at jam, but the presence of Seville oranges in farm shops and occasionally in supermarkets does leave me feeling a little left out.

I need a distraction; Nigella makes the most delicious Seville Orange ice-cream, see :Nigella.com/No Churn bitter Orange Ice-cream, for some reason I cannot link this today, I think it’s absolutely wonderful being a bit of a tarty fan.

I have come up with a tart however as lemon tart is a favourite of mine and this I suspect would be a first cousin after all…

The recipe is basically Mary Berry’s but as the generic tart seem to be essentially the same list of ingredients whose-ever you make and as I have altered the prime ingredient I shall claim this as my own to some degree.

You will need:

For the sweet short crust pastry: 110g cold Butter, diced, 200g Plain Flour, 2 tbsp Icing Sugar, 1 Egg Yolk, cold Water

Just whizz the flour and the butter in a food processor until you have fine breadcrumb consistency, stir in the icing sugar and add the egg yolk and drizzle in enough cold water to form a ball of dough by whizzing again. You can always rub in by hand and then mix in the egg yolk and water by hand with a knife instead. Once you have a ball of dough, lightly roll out and line a greased 8 or 9″ loose bottomed tart tin and trim. Pop the pastry case in the fridge for 20 minutes followed by 10 minutes in the freezer, meanwhile….

For the filling you will need: 2 large Eggs, 90g Caster Sugar, 150g Ground Almonds, 85ml of whipping or double Cream, 2 Seville Oranges, zest and juice.

Combine all the ingredients in a bowl and beat together well.

Preheat the oven to 180°C/Fan 160°C, once the pastry is chilled, remove from the freezer, add greaseproof paper and baking beans and bake blind for 10 minutes followed by 5 minutes without the paper and beans. Pour in the filling and bake again for 30-35 minutes. If you only have an 8″ tart tin there will be left overs, individual tarts (like jam tarts) can be made with a muffin tin.

Optionally you can make a glazed topping, you will need: 1 Seville Orange, 150g Caster Sugar, 135ml water.

In a frying pan, add the water and the sugar and gently heat to dissolve the sugar and then allow to boil for 10 minutes or so. Meanwhile slice the oranges thinly, discarding the pips, and then add them to the syrup and boil gently for another 5 minutes. If you have time transfer the whole lot to a bowl and allow the slices to soak for an hour or two.

Once the tart has cooled a little, arrange the orange slices and pour on the syrup, you may need to heat up the syrup to allow it to pour. Otherwise if you don’t fancy the glazed topping just sprinkle with icing sugar. Yummy.

Rubbing Shoulders with Mary Berry

So I have had clearance to use some images of my exciting meeting with Mary Berry recently, and therefore whilst everyone is really distracted with all things Jubilee, I will pop up a few pictures.

The event: Age UK (formerly Age Concern) rebranding launch.

The Place: Brasserie Blanc, Bath (very lovely and very very lovely staff)

The Photographer: kerrywho, fellow blogger (thanks for the gorgeous pics)

The Supplier: Waitrose who kindly donated all the ingredients I needed. Many thanks to them.

The Logo cake was a 12″ vanilla sponge, split and filled with jam and buttercream. The Logo was achieved using run outs. The cupcakes were the old favourite Hummingbird Bakery vanilla recipe and the toppings were vanilla buttercream with sugarpaste details and a small amount of royal icing piping. The colour scheme was carried through from the Age UK Logo. The designs were designed to show a range of skills.

Mary was very intriguing to meet and it was hard to resist pumping her for endless advice (the new Great British Bake Off series begins in July). She appeared to approve of the work however. A very memorable morning and as Kerry (the photographer) pointed out, possibly the pinicle of one’s career. This could be very true.

 The Bath Chronicle picked up the story and also the social events magazine, Bath Life. Excellent publicity. Thank you to Age UK for arranging that.

Finally, these lovely ladies from the local Waitrose Branch allowed me to take a picture for the blog and asked me to pass on a message: the store is currently undergoing a major refit and they ask all the customers to bear with, the pain will be worth the gain. Can’t wait.

The Cutest Cakes bake for Age UK and Mary Berry judges

Reblogging this whilst I check the copyright, The Cutest Cakes provided 100 cupcakes and the Logo cake for Age UK rebranding launch in Bath yesterday. The cake guru Mary Berry came, can you spot the familiar face? And well done Kerry, fabulous photos including the gorgeous one here.

Click on the ‘reblogged from’ link above for the pictures.

Age UK previously Age Concern, launched their new branding today at the Francis Hotel Bath. I was asked to come along to photograph the event. This is the first editorial event that I have covered so it was a learning curve. All went well but I think I need to be a bit more assertive with the human beings. I found myself holding back as I didn’t want to come across as a stalker.

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