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Monthly Archives: May 2011

Lekach – Honey Cake

During the Easter holiday’s we had planned to go and stay at a friends. It got me thinking, I didn’t want to go empty-handed, and I wanted to give my friend something personal. So I thought what would be better than giving my friend 2 loaves of Lekach. You see my friend is from a Jewish background and they day we would arrive at her home would be Passover. Lekach is a popular spiced honey cake, which is normally eaten Rosh Hashanah, the Jewish New Year. Its dense sweet flavour is lovely to have as a desert or with a cup of tea.

Here are the ingredients for the Lekach I made –

Makes: 1 cake

  • 175g plain flour
  • 75g caster sugar
  • Half teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 100ml vegetable oil
  • 225g clear honey (I used Rowse Orange Blossom Honey)
  • Zest of 1 orange
  • 3 eggs
  • 100ml Apple juice (I use the juice of the orange I zest)
  • Garnish: Icing sugar

Method:

1. Pre-heat the oven to 180 C/350 F/ Gas mark 4.

2. Grease and line 1 900g (2 pound) loaf tin.

3. In a large bowl or food mixer, combine the flour, sugar, ginger, cinnamon, mixed spice and bicarbonate of soda.

4. Add the oil, honey, zest of orange, eggs and apple juice and beat together until smooth.

5. Pour the cake mixture into the prepared tin.

6. Bake for about 50 minutes or until a skewer inserted into the middle of the cake mixture comes out clean.

7. Leave to cool in the tin, then turn out and wrap tightly in cling film and then foil. Store for 2-3 days before serving to allow the flavours to mature.

Slice into squares and EAT or to serve the stylish way: Cut into squares and dust with a little icing sugar.  :)I hope you enjoy it just as much as my friend did! 🙂

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Posted by on May 5, 2011 in Uncategorized

 

Easter Simnel Cake

So this year, like last year I decided I wasn’t going to by Easter Eggs for my in-laws. I was going to make another cake. Though this year I wanted to give my self a challenge. So I decided to make a Simnel Cake, only there were two problems. The recipe I had included Brandy and candied peel. I, as a muslim don’t have any alcohol in my food and my mother in law can’t stand candied peel. I had a horrible fear that omitting these to ingredients would have a huge impact on how the cake would taste, but I thought I’d try it anyway. So off I went to the supermarkets to get all my ingredients. Do you know how hard it is to find dried mixed fruit with out candied peel? I ended up having to buy a packet of raisins, a packet of currents and a packet of sultanas.

Anyway here are all the ingredients for the Simnel Cake I made –

* 175g (6oz) butter, plus extra for greasing
* 500g (1lb 2oz) marzipan
* 175g (6oz) light brown sugar
* 4 large eggs
* 250g (8oz) plain flour
* ½ tsp baking powder
* 50g (2oz) ground almonds
* 350g (12oz) mix of raisins, sultanas and currants
* 1 lemon, zest only
* 2tsp mixed spice
* 2tbsp milk

And here’s how I made it –

1. Grease a 18cm (7in) loose-bottomed cake tin with butter and double-line the base and sides. Roll out a third of the marzipan into a round the size of the cake tin and set aside.
2. Cream together the butter and sugar until light and fluffy. Gradually add three eggs while beating.
3. Sift in the flour and baking powder and fold in the almonds. Add the rest of the ingredients, apart from the apricot jam and the last egg.
4. Spoon half the mixture into the cake tin, place the rolled out piece of marzipan on top, pressing lightly, then cover with the rest of the cake mix. Make a slight dip in the top of the mixture to stop it rising when cooking.
5. Bake on the middle shelf of the oven at 170°C (325°F, gas mark 3) for about 90 mins, or until set and nicely browned. Allow to cool.
6. Roll out half the remaining marzipan to the size of the cake. Spread a thin layer of apricot jam on the top of the cake and lightly press the marzipan on top, crimping the edges.
7. Roll the remaining marzipan into 11 balls. Beat the last egg and use to brush the cake top, then stick on the marzipan balls.
8. Put under a medium grill for 1 to 2 mins to glaze.

The finished cake went down a treat on Easter Sunday and for a couple who don’t like fruit cake and complained that we had to have a layer of our wedding cake as a fruit cake, both my husband and I were very tempted to ask for seconds!!! This cake makes a lovely alternative present for Easter as well as a lovely desert after Easter lunch! I hope you will all give it a go, even if you don’t like fruit cake! 🙂

 
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Posted by on May 5, 2011 in Uncategorized

 

White Chocolate Truffle Cake.

This truffle cake is a bit like a Cheesecake. It’s very decadent and very more-ish. If you like White chocolate, you’ll love this.

The Ingredients for the Cake base –

* 50g/2oz good quailty white chocolate (I used Tesco Finest Swiss Vanilla and White Chocolate)
* 50g/ 2oz caster sugar
* 2 eggs
* 50g/2oz plain flour

To make the Truffle topping you will need –

* 350g/ 14oz white chocolate pieces
* 300g/ 12 oz fromage frais (I used Petits Filous Natural Fromage Frais)

To make it look pretty –

* Cocoa powder (to dust)
* Milk or white chocolate curls
* Mini eggs
* anything you like… 🙂

How to make the cake base –

Grease a 20cm/8 inch round springform tin and line the base.

Whisk the eggs and caster sugar in a mixing bowl for 10 mins or until the mixture is light and fluffy.

Seive the flour and fold in with a metal spoon.

Fold in the melted white chocolate.

Pour into the tin and bake in a preheated oven, 180°C/ 350°F, gas mark 4, for 25 mins or until springy to the touch.

Leave to cool slightly then transfer to a wire rack until completely cold then return to the tin.

To make the topping

Melt the White chocolate and mix with the fromage frais.

Pour the mixture on top of the cake and chill for 2 hours.

Remove the cake from the tin and transfer to a plate.

Once the the topping has cooled and you have transfered it to a plate you can decorate how you wish.

(For a more decadent cake use 300ml/ ½ pint double cream and 50g less of the fromage frais. Place the cream in a pan and bring to the boil, stirring continuously. Cool slightly then add the white chocolate pieces and stir until melted. Remove from the heat and leave until almost cool, stirring, then stir in the fromage frais. Pour the mixture on top of the cake and chill for 2 hours.)

 
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Posted by on May 5, 2011 in Uncategorized