One of my favourite ways to bake a cake these days is using my silicone bundt mould. With very little fuss, I can make an outstandingly tasty cake that looks as though a lot more work went into it, than actually has. When my uncle turned up to help us clear the garden a couple of months ago, I made him this double delight bundt cake. Cunningly, it’s two cakes swirled together to make one: chocolate rum & raisin and coconut & lime. When I say ‘him’, I clearly mean that we all got to indulge in a slice or two.
I have a new piece of Froothie equipment to play with. It’s an Optimum HealthyFry – a rapid air fryer that can bake cakes too. Who’d have thought it? I have used it for frying of course, but I couldn’t wait to try baking a cake in it. With my promise to bring you all things vegan this month, I have created this rich and fudgy chocolate banana cashew cake. Ladies and Gentleman, forget the banoffee, I give you banashew.
It’s the second week in December and I’ve only just made my first Christmas recipe. Biscuits and cookies make great gifts at Christmas and when I’m organised, I like to make a few of them. I’ve started with these gluten free chocolate pistachio biscotti as I want to get a few sent off in the post and biscotti are great for keeping well.
Way back in 2011, I made these double chocolate buns and they proved to be quite popular amongst my readers. I’ve been promising myself to make them again ever since and I’ve finally got around to it. This time around, however, I upped the ante and turned them into triple chocolate buns. It seems only fitting as it’s the last day of National Chocolate Week.
Despite their name, Viennese whirls are a classic British biscuit. These chocolate Viennese whirls are light, short and buttery. They’re filled with vanilla buttercream and blackcurrant jam and they’re not as difficult to make as you might think. They’re just the thing for posh tea parties but also make a lovely Christmas gift.
Back in August last year I posted a review of some classic British biscuit cutters and promised you the recipe for the bourbon biscuits I made using them. Well never let it be said that I don’t fulfil my promises – if somewhat dreckly. If you don’t know what dreckly means, you clearly haven’t been to Cornwall. They may be a bit late, but here follows the afore mentioned recipe.
If you need a celebratory cake, this glorious triple chocolate cake will do the trick for pretty much any occasion. Two chocolate sponges are sandwiched together with white chocolate & mascarpone. They’re then topped with a rich dark chocolate & honey glaze.
Christmas is traditionally a time for baking biscuits and I usually make the most of it. I tend to make an old favourite or two, but also use the occasion to try out a some new recipes. One of them, this time, was to be Christmas Butter Biscuits.
These sumptuous coconut bliss balls are a type of raw chocolate truffle. They don’t have the name bliss balls for nothing. Try one and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.
When I was asked to bake a cake for a rather sad occasion last week, I thought I’d try out one of Will Torrent’s recipes, or two of them in fact. I adapted his Nans’ chocolate fudge cake recipe to make it into a three layered cake, then topped it with a chocolate glaze from his recipe for salted caramel & rum top hat cake.