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sidebar the goddess s kitchen a blog dedicated to perfecting the art and joy of baking and cooking by an aspiring domestic goddess wednesday 22 january 2014 mincemeat cake a perfect way to use up leftover mincemeat from christmas giving you a lovely dark and fruity cake with baked crumble topping it s delicious and easy to make and falls into that stress free all in one bowl category of baking mincemeat cake ingredients 175g self raising flour sifted 150g light brown sugar 100g unsalted butter softened 100ml milk 200g mincemeat i used my homemade 2 eggs beaten zest of 1 orange for the topping 200g mincemeat 50g light muscovado sugar 50g flaked almonds 1 tbsp plain flour 25g butter cubed heat the oven to 180 c gas mark 4 grease and line the base of a 20cm 8in cake tin place the cake ingredients into a large bowl and beat with a wooden spoon until combined spoon into the prepared cake tin and bake for 30 minutes meanwhile combine topping ingredients in a bowl carefully remove the cake from the oven and gently spoon over the topping don t go all the way to the edges and take extra care to make sure it doesn t sink into the cake return the cake to the oven and bake for a further 40 50 minutes or until a skewer inserted in the middle comes out clean cover loosely with foil or baking parchment for the last 10 minutes to prevent it colouring too much leave in the tin for about 15 minutes before cooling completely on a wire rack posted by the goddess maria at 14 03 6 yummy comments labels cakes christmas mincemeat wednesday 16 october 2013 apple crumble cake this lovely recipe comes courtesty of nicola at cookies cakes and bakes this cake is a simple but really delicious and can either be served as a slice with a cuppa or with a bowl of hot yummy custard a apple crumble cake ingredients 100g butter softened 100g caster sugar 2 large eggs 1 tsp vanilla extract 100g self raising flour sifted 1 tsp ground cinnamon 3 4 medium eating or cooking apples cored peeled and sliced for crumble topping 60g cold butter 50g plain flour 50g soft light brown sugar or demeara grease and base line a 20cm springform tin preheat the oven to 180oc 160oc fan gas mark 4 cream the butter and caster sugar until light and fluffy beat in eggs one at a time and add vanilla sift the self raising flour and cinnamon into the mixture and fold in gently pour into the tin and place the sliced apples on top of the batter for the crumble rub the butter and flour until mixture resembles breadcrumbs stir in the sugar or you could use a food processor which is quicker sprinkle the crumble all over the cake and bake for 35 40 minutes or until golden brown and the sides are shrinking away from the sides of the tin leave to cool in the cake tin for 10 minutes then unclip tin carefully and finish cooling on a wire rack great as a cake or served warm with custard or ice cream posted by the goddess maria at 12 46 0 yummy comments friday 15 march 2013 chocolate fudge cake i ve neglected my blog recently but i m back and hope to blog more regular i have still been baking and cooking but i post about it all on my facebook page i find it s quicker and i don t have to do a big write up like on here not that i have to on here but you get my drift if you haven t joined my facebook page please do so and say hello i baked this cake for mother s day last sunday a favourite in our home and always a hit my boys loved it this weekend i am baking the obligatory chocolate guinness cake or cupcakes for st paddy s day have a great weekend and i will be back next week to blog my guinness cake chocolate fudge cake ingredients for the cake 400g plain flour 250g golden caster sugar 100g light brown muscovado sugar 50g cocoa powder 2 tsp baking powder 1 tsp bicarbonate of soda 1 2 tsp salt 3 medium eggs 142ml sour cream 1 tbsp vanilla extract 175g unsalted butter melted and cooled 125ml corn oil 300ml water chilled for the fudge icing 175g dark chocolate minimum 70 cocoa solids 250g unsalted butter softened 275g icing sugar sieved 1 tbsp vanilla extract method preheat the oven to 180oc fan 160oc gas mark 4 butter and line the bottom of two 20cm sandwich tins in a large bowl mix together the flour sugars cocoa baking powder bicarb and salt in another bowl or wide necked measuring jug whisk together the eggs sour cream and vanilla until blended using a freestanding or handheld electric mixer beat together the melted butter and corn oil until just blended you ll need another large bowl for this if using the hand whisk the freestanding mixer comes with its own bowl then beat in the water add the dry ingredients all at once and mix together on a slow speed add the egg mixture and mix again until everything is blended and then pour into the prepared tins and actually you could easily do this manually bake the cakes for 50 55 minutes or until a cake tester comes out clean cool the cakes in their tins on a wire rack for 15 minutes and then turn the cakes out onto the rack to cool completely to make the icing melt the chocolate in the microwave 2 3 minutes on medium should do it or in a bowl sitting over a pan of simmering water and let cool slightly in another bowl beat the butter until it s soft and creamy again i use the kitchenaid here and then add the sieved icing sugar and beat again until everything s light and fluffy i know sieving is a pain the one job in the kitchen i really hate but you have to do it or the icing sugar will be unsoothingly lumpy then gently add the vanilla and chocolate and mix together until everything is glossy and smooth sandwich the middle of the cake with about a quarter of the icing sugar and then ice the top and sides too spreading and smoothing with a rubber spatula posted by the goddess maria at 17 01 7 yummy comments labels cakes chocolate nigella bites thursday 13 december 2012 gingerbread cupcakes for me december is my favorite time of the year for baking i just love christmas and all that it brings the festive baking and the christmassy aromas have definitely arrived in my kitchen there s no need for scented candles when baking is under way these gingerbread cupcakes are a great continuation of this years christmas baking they were precceded by cranberry and white chocolate cookies which are always a must bake and sticky gingerbread both from nigella s christmas coobook i love gingerbread on it s own but had never tried it with a frosted topping the buttercream frosting worked wonderfully against the dark spicy sponge which i finished off with a sprinkling of cute gingerbread men these cupcakes were a huge hit with hubby s work colleagues and didn t last long definitely a recommended bake gingerbread cupcakes with cinnamon frosting makes 12 ingredients 75g unsalted butte softened 100g caster sugar 125ml black treacle 1 large egg 1 large egg yolk 175g plain flour 1 tbsp cocoa powder 1 1 4 tsp ground ginger 1 2 ground mixed spice 1 tsp ground cinnamon 1 2 ground nutmeg 1 4 tsp salt 1 tsp bicarbonate of soda 125ml hot milk for the buttercream 120g butter softened 200g icing sugar sifted 1 tsp vanilla e xtract 2 tbsp milk 1 2 tsp ground cinnamon optional gingerbread men sprinkles for the gingerbread cupcakes preheat the oven to 175oc fan oven 155oc 350of gas mark 4 and line a 12 hole muffin tin with cupcake cases in a large bowl cream the butter with the sugar add the treacle and the egg and egg yolk in a large bowl sift together the flour cocoa powder ginger cinnamon mixed spice nutmeg and salt dissolve the bicarbonate of soda in the hot milk add the flour mixture to the creamed mixture and stir until just combined stir in the hot milk mixture spoon the batter evenly into the cases bake for 20 minutes or until slightly springy to the touch allow to cool for a few mins in the pan and transfer to a wire rack to cool for the buttercream cream the butter in a clean large bowl until smooth gradually add the icing sugar and continue to cream until light and fluffy add the vanilla and the milk and cream until combined add 1 2 tsp of ground cinnamon and mix spread the buttercream or pipe onto the cupcakes and decorate with mini gingerbread men posted by the goddess maria at 20 32 4 yummy comments labels christmas cupcakes tuesday 16 october 2012 blackberry and apple loaf cake autumn has definitely arrived with the days getting shorter and the nights getting colder it s the perfect time to cook and bake delicious comfort foods blackberry and apple is a classic autumnal combo of flavours and one we always enjoy in our household whether it be in a crumble cake or muffins i have previously made similar versions of this cake but i could not pass up this recipe from one of my current favourite cookbooks a passion for baking this loaf cake was everything i imagined it would be and more i cannot begin to describe how absolutely delicious it was it has definitely made its mark and resides in my top 5 bakes a must bake blackberry and apple loaf cake serves 6 ingredients topping 60g unsalted butter chilled and diced 80g plain flour 2 heaped tbsp demerara sugar cake 170g self raising flour 170g unsalted butter softened 170g caster sugar 3 large eggs beaten 170g prepared weight apples such as braeburns or cox s peeled cored and diced 70g blackberries you will also need a 900g 2lb loaf tin the inside buttered and the base and ends lined with a strip of buttered baking parchment preheat the oven to 180oc 160oc fan oven 350of gas mark 4 combine the topping ingredients rub the butter into the flour and sugar either in a food processor using the pulse button or with your hands once the mixture reaches a crumble type consistency put it to one side while you make the cake batter tip the flour butter sugar and eggs into a bowl and either using a free standing mixer or an electric hand whisk beat until really light and creamy gently fold in the diced apples and blackberries using a large metal spoon spoon the cake mixture into the prepared tin spread level and sprinkle over the crumble topping in an even layer bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes away cleanly cool the cake in the tin for about 5 minutes and then carefully lift it out onto a wire rack to cool completely posted by the goddess maria at 18 53 9 yummy comments labels a passion for baking by jo wheatley cakes fruit wednesday 3 october 2012 italian breakfast banana bread i was so excited when i found out nigella lawson was releasing a new book nigellissima i even pre ordered it on amazon unfortunately it has not captured me in the way some of her previous cookbooks have i had the same feeling with her other book nigella express in reading the recipes a lot of them don t appeal to me or my taste sorry mackerel in pasta doesn t do it for me another disappointment was the lack of bakes and desserts in the book i was expecting more i decided to bake this italian breakfast banana bread as my first recipe i liked the addition of espresso and it really worked well i enjoyed a slice for breakfast and it was even nicer dipped in my coffee it s definitely a recipe i would recommend trying and one i will make again as much as i m on the fence about this cookbook i will try more recipes and report back italian breakfast banana bread cuts into 8 10 slices ingredients 150ml flavourless vegetable oil plus some for greasing 3 medium bananas very ripe 2 tsp vanilla extract pinch salt 2 eggs 150g caster sugar 175g plain flour 1 2 tsp bicarbonate of soda 4 tsp instant espresso powder 1 x 450g 1lb deep loaf tin slip a baking sheet into the oven and preheat the to 170oc 150oc fan oven gas mark 3 get out a loaf tin and line it with baking parchment or a loaf liner or lightly oil it mash the bananas with the vanilla extract and salt and then beat in the oil now beat in the eggs one by one followed by the sugar mix the flour with the bicarb and espresso powder and beat these dry ingredients into the runny batter pour the batter into your prepared loaf tin and pop it into the oven on the baking sheet and bake for 50 60 minutes or until slightly coming away at the sides and bulgingly risen posted by the goddess maria at 19 43 6 yummy comments labels breakfast cakes fruit nigellissima wednesday 19 september 2012 granola breakfast is the most important meal of the day especially after an early morning workout at the gym i can be guilty like a lot of people of having and not enjoying breakfast due to habit or a busy schedule yes we can all pick up a box from our local supermarket but it is very satisfying to sit down to enjoy a bowl of tasty home made granola this is a simple recipe and one that you can adapt with your personal choice of ingredients i love mine served with cold milk or it would work equally well with natural yoghurt once you ve tried the home made variety you will wonder why you never made your own before this granola will keep good for a month in an airtight container granola serves 12 ingredients 300g rolled oats 4 heaped tbsp regular shop bought apple sauce 4 heaped tbsp clear runny honey 1 tbsp golden maple syrup 3 tbsp oil sunflower or non virgin olive oil 60g soft dark brown sugar or light if you prefer 4 heaped tbsp dessicated coconut 60g mixed nuts almonds pecans or hazelnuts roughly chopped 100g dried fruits apricots cherries cranberries pineapple pieces anything you like really chopped preheat the oven to 170oc 150oc fan oven 325of gas mark 3 mix all the ingredients together except for the dried fruit in a large roomy bowl make sure that the oats are well coated in the honey syrup and oil turn the mixture out into a large baking tray in a single layer shake the tray slightly so that you have some clumps and some smaller bits bake on the middle shelf of the preheated oven for about 35 40 minutes until golden you will need to keep stirring and jiggling the granola around while it bakes so that is browns evenly once baked remove from the oven add the chopped dried fruits and stir to combine leave to cool completely and then store in an airtight container it will keep for a good month posted by the goddess maria at 20 18 8 yummy comments labels a passion for baking by jo wheatley breakfast tuesday 4 september 2012 chocolate birthday cake sorry for my lack of blogging lately but hubby and i have been away on holiday for a much needed break and to celebrate both of us turning 40 in august we had a lovely time away in the cotswolds a beautiful part of england where we rented a log cabin with outdoor hot tub which we used every evening after a day of exploring while away we enjoyed lovely pub lunches dinners all made from wonderful local produce on the topic of birthdays i made this amazing chocolate cake for my hubby s birthday the recipe is from a passion for baking and like all the recipes i ve tried from this book this cake did not disappoint this is the perfect birthday cake and i ll definitely be baking this again chocolate birthday cake serve...
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