Wednesday, 15 May 2013

Lovely Cake

The cake baked for guests the week is a recipe out of the winner of BBC2's The Great British Bake Off John Whaite's Book.  It uses a lot of white chocolate which is so beautifully complimented by the raspberries.


White Chocolate & Raspberry Melting Cake




200g unsalted butter, at room temperature, cut into cubes
100g white chocolate, broken into pieces
4 large free-range eggs
200g caster sugar
200b self-raising flour
175g fresh raspberries
Icing sugar for dusting

For the ganache filling
200g white chocolate
250ml double cream


  • Preheat the oven to 180oc/Gas 4
  • Grease and line 2x20cm/8-inch round loose-bottomed cake tins.
  • Put the butter and chocolate in a large heatproof mixing bowl above a pan of simmering water, and allow the butter and chocolate to melt together, stir occasionally.  Remove from the heat and cool for a minute or two.
  • Add eggs and sugar to the cooled butter chocolate mix and beat with an electric mixer until formed a smooth batter.  Fold in sifted flour and raspberries.
  • Pour into prepared cake tins.  Try to divide mixture equally.
  • Bake for 20-25 mins until golden or a skewer inserted into the centre comes out clean.  Allow to cool completely.
  • To make the ganache, put the chocolate into a heatproof bowl with 100ml of cream.  Set over a pan of simmering water and stir until the chocolate has melted into the cream and the resulting ganache is smooth and glossy.  Cool to room temperature and the beat in the rest of the cream.
  • Smooth the ganache over the top of one of the cakes and then sandwich the other cake on top and dust with icing sugar.




Saturday, 4 May 2013

Granola


Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.


The Wolseley Granola
30g Demerara sugar
20g (about 1 tablespoon) honey
10g (about 2 teaspoons) golden syrup
20g butter
40g rolled oats
30g desiccated coconut
25g pecans
15g flaked almonds
10g pistachio nuts
10g chopped hazelnuts
10g sunflower seeds
Grated zest of ½ orange
½ teaspoon vanilla essence

Preheat the oven to 150oC or gas mark 2.
In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved.
Line a baking tray with parchment paper and tip on the dry ingredience, mix together.
Pour the sweet honey mixture onto the dry ingredience and mix to coat.
Bake for 35-40 mins until golden, turning the mixture every 5 mins.
Serve with yogurt and fresh berries