Tag: caster sugar

Country nut loaf

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Ingredients

175g soft margarine
175g caster sugar
3 eggs, medium
225g self raising flour
25g ground almonds
25g candied peel
75g mixed chopped nuts
2tbsp milk
2tbsp apricot jam
1tbsp water

That’s goodtoknow

Use half white and half wholemeal flour in this recipe. Decorate the top of the loaf with a selection of nuts.

Method

Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease and line a 1kg loaf tin
Put the margarine, sugar, eggs, flour, almonds nuts, peel and milk into a bowl. Beat together until light and creamy.
Spoon into the loaf tin and bake for about 1 ½ hours until well risen and golden brown or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and leave to cool in the tin for 5 minutes. Turn out onto a cooling rack.
Heat together the jam and water and stir until runny. Brush the top of the loaf with the jam.

By Cathy Seward

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Chocolate orange Easter cake

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Ingredients

275g plain chocolate
175g butter, softened
225g caster sugar
4 medium eggs
200g self-raising flour
1tbsp cocoa powder
175g ground almonds
Grated zest of I orange
2 tbsp Cointreau or orange liqueur
A few chocolate mini eggs, for decoration
Chocolate ganache:
300g milk chocolate
150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

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Pineapple lime meringue pie

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Ingredients

For the pastry:

250g plain flour
125g butter or margarine
2 tbsp water

For the filling:

25g butter or margarine
3 level tbsp cornflour
340g can pineapple pieces in juice, drained, juice reserved
Grated zest and juice of 1 lime
50g caster sugar
2 egg yolks

For the meringue:

2 egg whites
75g caster sugar

That’s goodtoknow

If you want to serve the pie cold cook the meringue at a lower temperature for a little longer – this will firm up the meringue a little more – simply cook at 150⁰C/300⁰F/Fan 130⁰C/Gas mark 2 for 25 – 30 minutes.

Method

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
Sift the flour into a bowl, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.
Knead lightly on a floured board, then wrap in cling film and chill in the fridge for about 30 minutes.
Roll out the pastry to line a 20cm flan dish or tin.
Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 15 minutes.
Remove the beans and paper and bake for a further 10 – 15 minutes. Leave to cool on a wire rack whilst you make the filling.
Put the butter or margarine and cornflour into a saucepan. Make up the pineapple juice to 275ml with the lime juice and a little water if necessary. Add to the pan with the lime zest and sugar.
Bring to the boil on a medium heat, stirring continuously and cook for 2 – 3 minutes until thickened and smooth.
Cool slightly and then beat in the egg yolks. Stir in the pineapple pieces.
Pour the filling into the cooked pastry case and smooth it over evenly.
Whisk the egg whites until they are stiff and stand in peaks. Whisk in the sugar, then spoon the meringue over the filling.
Bake for 10 – 15 minutes until the meringue is lightly browned. Serve hot or cold.

By Cathy Seward

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