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k 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 serves 8 10 ingredients 225g unsalted butter softened 225g caster sugar 4 large eggs beaten 1 tsp vanilla extract 200g self raising flour 1 2 tsp baking powder 1 2 bicarbonate of soda 30g cocoa 2 tbsp full fat milk 100g good quality dark chocolate melted ganache 200g dark chocolate 100 milk chocolate 250ml double cream topping 1 large packet of maltesers you will need 2 x 20cm sandwich tins greased and the bases lined with buttered baking parchment preheat the oven to 180oc 160oc fan oven 350of gas mark 4 in a bowl of a free standing mixer cream the butter and sugar together until pale light and fluffy gradually add the beaten eggs and vanilla extract add the flour baking powder bicarbonate of soda cocoa and milk then mix until combined add the melted chocolate and mix again until smooth divide equally between the prepared sandwich tins spread level and bake on the middle shelf of the preheated oven for about 22 25 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes turn the cakes out of the tins onto a wire cooling rack and leave until cold to make the ganache finely chop both the dark and milk chocolates and tip into a saucepan along with the double cream set the pan over a low heat to melt stirring constantly until smooth pour the ganache into a shallow dish cool and then chill to firm to assemble the cake place one of the cakes on a cake or serving plate and spoon half of the ganache on the cake and spread then scatter with crushed maltesers cover the top of the second cake layer with ganache spreading it smoothly with a palette knife sandwich the two caes together and finish off with a good scattering of maltesers posted by the goddess maria at 13 12 15 yummy comments labels a passion for baking by jo wheatley birthday chocolate wednesday 15 august 2012 lemon drizzle cake i have so many recipes to blog about but i m lacking motivation so please bare with me i will also be away on holidays at the end of august but will be blogging as much as possible before i go this lemon drizzle cake i baked a few weeks ago and it went down a storm with my hubby i often stick to my favoured recipe but was in the mood to try something different this cake is simple not overly rich light and airy and has a triple hit of lemon definitely a winner and one i will bake again lemon drizzle cake serves 8 ingredients 225g softened butter 225g caster sugar lemons 3 zested and 2 juiced 4 medium eggs lightly whisked 200g self raising flour 1 tsp baking powder 50g ground almonds for the syrup remaining lemon juice 85g caster sugar for the lemon icing drizzle 75g icing sugar lemon juice heat the oven to 180c fan 160c gas 4 butter and line the base of a 20cm round cake tin beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy add the lemon zest reserving some for decoration and mix well whisk the eggs gradually into the butter mixture beating well between each addition don t worry if it curdles sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula add the ground almonds and 3 4 of the lemon juice and fold until thoroughly combined spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it put the cake tin on a wire rack to cool for 10 minutes meanwhile mix together the remaining lemon juice and caster sugar and heat in a saucepan until the sugar has melted prick the warm cake all over with a skewer or fork then pour over the drizzle on the cake cool in the tin for a further 30 minutes and then remove from the tin once the cake is cold mix the icing sugar with a few teaspoons of lemon juice and drizzle over the top of the cake posted by the goddess maria at 12 54 4 yummy comments labels cakes good food website sunday 29 july 2012 chocolate chip cookies i ve been enjoying the cooler weather this weekend and took the opportunity to try out a few more recipes from a passion for baking i m really enjoying this book as you can tell and every recipe has turned out wonderful and gone down a treat i love baking cookies and have my favourite but my love of baking includes trying out new recipes these cookies jumped out from the page and screamed bake me so i couldn t resist they were easy to make and the end result is a yummy soft and chewy cookie with gorgeous chunks of chocolate nuggets chocolate chip cookies ingredients 200g unsalted butter softened 200g light soft brown sugar 125g demerara sugar 2 large eggs beaten 1 tsp vanilla extract 400g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda a pinch of salt 200g dark chocolate chunks you will also need 2 3 baking trays covered with baking parchment preheat the oven to 170oc 150oc fan oven 325of gas mark 3 cream the butter and both of the sugars together in a free standing machine until pale light and fluffy gradually add the beaten eggs mixing well between each addition scrape down the sides of the bowl with a rubber spatula add the vanilla extract and mix again sift the flour baking powder bicarbonate of soda and a pinch of salt into the bowl and mix again until thoroughly combined fold the chocolate chunks into the cookie dough use either an ice cream scoop or large spoon i used my hands and rolled them into balls to scoop the dough into even sized mounds place 3 4 cookies on each baking tray allowing plenty of space between each cookie as they will spread during cooking bake the cookies in batches on the middle shelf of the preheated oven for about 5 minutes remove from the oven and sharply bang the baking tray on the work surface to deflate the cookies then return to the oven for a further 5 7 minutes until pale golden brown allow the cookies to cool on the baking trays for a few minutes before transferring to wire racks until cold posted by the goddess maria at 11 01 9 yummy comments labels a passion for baking by jo wheatley chocolate cookies friday 27 july 2012 raspberry torte finally looks like summer has arrived in the uk after weeks of constant rain although i have to admit i find the heat draining and makes me so lethargic i ve really been enjoying my latest cookbook purchase a passion for baking and have tried quite a few recipes which i plan to blog along the way one of the recipes was this beautiful raspberry torte which seemed like the perfect summery cake to make and enjoy for afternoon tea in the garden it s moist and full of flavour with burst of raspberry and tastes even better the next day raspberry torte serves 8 ingredients 150g self raising flour 150g unsalted butter softened 150g caster sugar 150g ground almonds 2 large eggs beaten 150g fresh raspberries plus extra to serve icing sugar to dust you will also need a 23cm cake tin buttered and the base lined with a disc of buttered baking parchment preheat the oven to 180oc 160oc fan oven 350of gas mark 4 tip the flour soft butter sugar ground almonds and eggs into a bowl and beat together until pale light and fluffy spoon the cake mixture into the prepared tin and spread level with a palette knife push the raspberries pointy side up into the batter bake on the middle shelf of the preheated...