Recipe share of a scrumptious Golden Syrup cake

So it's Sunday and not wanting to break with tradition too much (I made lasagne for dinner instead of a full roast) I like to make a proper pudding.

I love Nigella's self saucing toffee pudding and her chocolate pudding which also features in Nigel Slater's Real Food. But this day I was thinking something sticky with treacle or syrup maybe... 

I came across this recipe for Golden Syrup cake on the Caked Crusader's blog and having only just opened a new pouring bottle I knew what I was going to do...

Don't be alarmed that this recipe uses a whole bottle of syrup. The taste isn't overly syrupy and not as sweet as you might think, but the last drizzle of syrup over the warm cake straight from the oven just finishes it off for me... perfection!

We enjoyed about a quarter of the cake between four of us and drowned it in homemade custard.... Which means I still have some left and have had a piece tonight, but alas, will finish it tomorrow.

Recipe taken from The Caked Crusader

Ingredients

225g unsalted butter
225g light muscovado sugar
450g golden syrup, plus additional 4 tablespoons for pouring
450g self raising flour
2 eggs
300ml milk

Method

Preheat the oven to 160°C/fan oven 140°C/325°F/gas mark 3.

Line a 30cm springform round tin with baking paper.  

Place the butter, sugar and syrup in a saucepan and heat gently, stirring occasionally until all the ingredients are melted and combined.

Leave to cool for 10 minutes or so.

In a large bowl, beat together the flour, eggs and milk.  It will look pale, lumpy and desperately unappetising at this point!

Pour the syrup mix in and beat until lump free and smooth.

Pour the batter (it will be runny) into the prepared baking tin and bake for approximately 50-60 minutes. It’s ready when a skewer inserted into the cake comes out clean.

Leave to cool on a wire rack – still in the tin – for 5 minutes, then drizzle the extra syrup over the top.

Leave to cool completely.

Serve on its own or with thick cream, or like me, with homemade custard for pudding.

Happy baking xx

Foodie fun in the London sun!

EEEEKKK!!!!

We (me and my gorgeous friends, Carmela and Rosie) were invited to Kettners in London for a Lindt/De'Longhi pairing experience, so we decided to make the most of the trip and spend the day around Soho and Covent Garden doing a bit of foodie shopping!

L'eto caffe 

We didn't stop in but had noses pressed firmly against the window drooling over the beautiful pastries and desserts on offer.

The Hummingbird Bakery

I picked up a couple of cupcakes to try later, vanilla and their black bottom... Because we'd stuffed ourselves silly they didn't get eaten until the following day, I really enjoyed the black bottom, but the vanilla was a little lacking on vanilla to be honest. I've tweaked my vanilla cupcake to be just how I like it and I have to say, theirs just didn't match up!

 Lina Stores Ltd

A beautiful Italian deli that's been around since 1944, they 

 import a large range of Italian specialities and freshly prepare Italian food on site.

And on Carmela's "to visit" list for over a year apparently!

Polpo

Our window shopping took a brief respite for a little Italian style 'tapas' and a cheeky glass of Prosecco...

  

Johnny Cupcakes
Okay, I was ridiculously excited when I peeked down Foubert's Place and saw the familiar Johnny Cupcakes sign outside their shop... I literally grabbed Carmela's arm and dragged her down the street!

As you can see, the shop is kitted out to look like a bakery but he sells t-shirts, sweats, jewellery and other branded accessories.

Choccywoccydoodah shop!

What a gorgeous shop!

Apart from it's uber sexy red and black façade the interior was equally decadent! 

The cakes were just astonishing... 

A truly fabulous day shared with fabulous friends. :-)

Happy baking

Julie xx

Invitation to the ultimate coffee and chocolate pairing experience!!

!! I love chocolate !!

(Incase you're new to reading my posts and didn't already know this about me)

I also really like coffee!

Now I don't claim to be an expert in either but I know what I like.... 

With coffee, I've previously been a latte fan, moving onto Cappuccino and more recently a white Americano. Espresso has never really appealed to me.... until today that is!

One of De'Longhi's expert barista's Robert Henry, showed us how to taste coffee with a good slurp (like with wine) and together with Lindt's Master Chocolatier, Stefan Bruderer, both guided us through the pairing of the two.

(Stefan really enjoying this taste of Lindt's Dark Orange Intense) 

(Robert about to take a 'slurp') 

 One of the pairings... Espresso and Dark with a touch of sea salt

After sampling the pairings Stefan and Robert had chosen for us we were then given the task of matching (according to our tastes so no real right or wrong answer here) two more coffee samples (an Espresso and a latte) with Lindt's Extra Creamy and Dark 85%. I think the decision in the room was pretty unanimous, the Espresso was best paired with the Dark 85%. Although the Extra Creamy was extra yummy so we had to 'double check' with extra samples ;-)

What I found out today is that I really enjoyed the Espresso, more than any of the other coffee we tasted, so I shall definitely be ordering this in future.

Julie xx

Much requested Madeleines!

Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, no special tools are required to make madeleines.

A génoise cake batter is used. The flavour is similar to, but somewhat lighter than, sponge cake. Traditional recipes include very finely ground nuts, usually almonds. A variation uses lemon zest, for a pronounced lemony taste.


After much pressure from my 8 year old sons, I decided to make the lemon variety. 

Ingredients
Serves: 12

• 2 eggs
• 100g caster sugar
• 75g unsalted butter
• 100g plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1/2 lemon, juiced and zested
• 5 tablespoons icing sugar for decoration

Preparation method
Prep: 1 hour 20 mins | Cook: 10 mins

• In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon and vanilla
• Cover bowl with towel and let sit for one hour.
• Preheat oven to 190 C / Gas mark 5 and butter and flour madeleine moulds. Whisk mixture then spoon into moulds till 3/4 full. Bake 10 minutes. Remove from moulds and cool. Dust with icing sugar.

Happy baking xx

Cupcake decorating classes are finally here!!

Firstly, my apologies for lack of posts but I've been a busy mum entertaining two 8 year old boys over the Easter holidays....

During that time though I did manage to get a little more organised with the planned cupcake decorating workshops. Sooooo, without further ado *drum roll*....

So the classes will be;

 

Garden flowers class

£50

This class focuses on the decorative side of cupcake making. The baking will be done for you so you can concentrate on mastering your frosting and decorating skills. Learn how to pipe various swirls, create smooth sugar paste cupcake tops and to make gorgeous cherry blossom, daffodils, lavender, roses, daisies and loads more in this pretty class.

Date: Tuesday 30th April 2013

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Vintage cupcake class

£55

Too pretty to eat!

Vintage influences fashion, make up, interior design and now... cupcakes! This class focuses on toppping cupcakes with fondant, royal icing piping and making dainty 'vintage' inspired decorations such as roses, pearls, cameos and buttons. Go home with a stunning box of cupcakes that are (almost) too pretty to eat!

Date: Thursday 9th May 2013

****************

Princess/fairy themed cupcake class

£55

For the fairy princess in all of us!

This class focuses on the decorative side of cupcake making. The baking will be done for you so you can concentrate on mastering your frosting and decorating skills. Learn how to pipe various swirls, create smooth sugar paste cupcake tops and to make gorgeous princess themed decorations such as tiara's and crowns, wands and pretty flowers

Date: Friday 24th May 2013

****************

All classes are suitable for beginners and include tea, coffee, juice, water and of course some lovely home made cake!

If you would like to book, please visit my website http://www.angelinacupcake.com/page13.htm

I ask that you confirm availability first before booking and making payment.

Happy baking xx

Puro coffee goodie bag

When I was contacted by Puro coffee and asked to sample some of their blends I had to accept...  While my first cup of the day is always Yorkshire tea, I do enjoy a few cups of coffee through the day so was happy to change from my usual to Puro!

The gift bag was amazing... 3 blends of coffee, sachets of hot chocolate and sugar, a lovely Cafetiere and 2 cups and saucers, all wrapped up in a lovely hessian bag. Just look how beautifully presented it is...

  

A friend popped round for coffee so we chose the Organic blend, made with beans from Peru and Honduras. It was a lovely smooth easy drink and went perfectly with the brownies I'd made the day before.

A little about Puro Fairtrade Coffee;

 Puro was created in 2005 and since its conception, has always sourced Fairtrade, organic and shade grown coffee. They recognise that in this day and age, with a growing ethical and environmental awareness, as consumers we want to know that we are purchasing a product that comes from a conscious heart and therefore paving a way for a better future. They are at the forefront of buying and protecting rainforests and are actively working alongside the World Land Trust, whose patron is Sir David Attenborough. For every cup of coffee sold, money is given to buy and protect areas of rainforest in South America. To date, they have saved over 5,600 acres (approx 6,000 football fields) of rainforest across 3 Puro reserves in Ecuador, Brazil and Colombia with the help of their loyal clients. 

 You may have already come across them as they supply some of the UK’s leading chains of cafes and restaurants, such as National Trust, Le Pain Quotidien, Leon, Gourmet Burger Kitchen and Wyevales Garden Centre, amongst many others.

Puro have made a short film (a documentary brought to your right from the heart of the South American Rainforests, and filmed recently about their ongoing projects). Click here to view.

I had an Italian themed event so thought one of the cupcake flavours should be tiramisu, perfect opportunity to use some of my coffee to bake with.

Tiramisu cupcakes
I topped and filled with mascarpone frosting and a dusting of cocoa.

• For the cupcakes:

• (makes 24)
• 535g granulated sugar
• 225g unsalted butter, cut into 2cm pieces
• 2 large eggs
• 2 large egg yolks
• 160ml milk
• 160ml water
• 2 1/2 tsp pure vanilla essence
• 375g plain flour
• 175g soft flour
• 4 tsp baking powder
• 1/2 tsp fine salt

For the coffee flavouring

1/4 cup of strong Puro coffee

1tbsp Marsala

1) Preheat oven to 140C/Gas 4. Line two 12-cup cupcake tins with paper liners.

2) Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 mins. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

3) Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 mins.

4) Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 mins. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack.

5) Once cooled, use an apple or cupcake corer to scoop out the centre and fill with  frosting. Using a fork, prick holes around the surface of the cupcake and pour over a teaspoon or two of the coffee flavouring, allowing it to seep into the holes. Add a swirl of frosting and a dusting of cocoa and enjoy!

Happy baking xx

Carmela's Kitchen Italian pasta making event

I was invited to attend Carmela's past making event this weekend, so naturally accepted! 

Not only is Carmela an Italian mama to four beautiful bambini, she also works alongside BBC Radio Northampton, writes her blog (Carmela's Kitchen), tutors at The Bay Tree Cottage and teaches from her kitchen in Northampton. When she's not doing any of the above, she manages to find the time to write her 'Family Italian Cookery Book'. 

The evening was fantastic! She taught around 70 people the art of making pasta. From a simple egg pasta dough to pressed herb pasta and farfalle, spaghetti and tagliatelle. 

 I didn't get to join in (this time) unfortunately, but it was still fun to watch everyone getting stuck in! I did have a table set up though selling some Italian themed cupcakes and brownies

 

Alongside me were some other lovely stands;

The Italian Shop, Northampton; Oils & Spices from Gourmet Spice Co.

Jams and chutneys from White's Delights; Apple Juice from The Orchard

I've just finished off the last Amaretti Crunch cupcake so thought I'd share a pic of the inside....

It's a vanilla cupcake filled with Amaretto soaked crumbled Amaretti biscuits, topped with a vanilla frosting and more of the Amaretti biscuit mixture..... was every bit as good as it sounds, shame it was the last one!!

Happy baking 

Julie xx