Ginger and orange are classic flavour pairings for rhubarb. This rhubarb bundt cake contains both. Rhubarb and orange are in the actual cake and ginger goes into the glaze which is drizzled over the top. The bundt looks really impressive, but it’s really quite an easy cake to make. It’s deliciously moist with a good crumb structure and it cuts well.
Some time ago, I received a set of chocolate making kits from Chocolate at Home. I made the milk chocolate truffles almost immediately and was impressed, both with the kit and the resulting chocolates. I was saving the other kits up for Christmas. With the party season in full swing, I was pretty sure there would be an occasion to use the Dessert Canapé Kit and I wasn’t wrong.
Sadly and rather frustratingly, both CT and I have been hit by the flu – a result of overcrowding on the trains I suspect and no easy escape from contagious fellow passengers. I can only assume that the old saying, “coughs and sneezes spread diseases” did for us. The result being a rather low key Christmas with no outings in site. Tomorrow our friends hold their annual Solstice dinner and I was saving the canapés for the occasion. Well, we can’t go now, but I’m hoping the canapés can.
This kit was just perfect in my time of need. Cooking and baking is still beyond me at the moment and if truth be told, I don’t fancy eating that much. I was able to make the canapés simply and easily, but still feel I had a hand in the creative process. Both the effort required and the washing up were minimal and I finished the task feeling a lot better than when I started. Contents:
- 15 chocolate canapé cups
- 100g dark chocolate mousse powder
- 40g caramelised hazelnuts
- 50g candied orange peel
- piping bag
Unlike the first kit, when I followed the exact instructions, I thought I’d add my own twist on this one; I created an orange and rhubarb flavoured chocolate mousse, with a bit of a kick to it. I added some organic orange zest and a little of my rhubarb liqueur.
This is how I made:
Orange and Rhubarb Chocolate Canapés
- Poured 125g milk into a bowl and added 1 tbsp rhubarb liqueur.
- Added the mousse powder and whisked briefly.
- Grated in the zest from half an organic orange and whisked again for a few minutes until the mousse was smooth and silky.
- Spooned the mousse into the fifteen chocolate cups provided. A piping bag was provided for this, but as my mousse wasn’t that firm due to the added liqueur, I didn’t think this bit necessary.
- Allowed the mousse to settle and firm up slightly, then removed the cups from their holder and placed on a serving platter.
- Decorated the mousse with the candied orange peel and caramelised hazelnuts provided, then dusted with a little edible glitter (not provided).
The mousse tasted like a sophisticated version of Angel Delight. It was very chocolatey and the orange and alcohol fortified without overwhelming. The chocolate cups were all set at a slight angle, giving an elegant tilt to proceedings and making for a stylish end to any feast.
It’s the last day of National Cupcake Week and I’m just getting in by the skin of my chinny chin chin. With the Great British Bake Off in full swing everyone seems to have gone baking mad. Home Bargains is one such and they have given me a helping hand with my cupcakes by sending a box full of baking goodies. Their brief was to create a Home Bargains showstopper.
With Easter fast approaching and any number of Easter bakes and posts to write, time was running out for this month’s Random Recipes. Now it just so happens that RR has joined forces with the new round of AlphaBakes and it has been decided to start at the very beginning this time, with the letter A. Using my usual Eat Your Books method of selection I came out with the book Pasties by Lindsey Bareham. I must confess at this point that I felt a bit jittery. I may well come from the Land of Pasties, but my pasty making skills lean towards the imperfect end of the spectrum. I was hoping the book would fail to provide me with a suitable recipe, but in this I was foiled. A recipe for plum pasties with almond cream leapt up from the index and my heart skipped a beat.
OK, no need to panic. In my usual style, I would adapt the recipe. My mother had made a recent delivery of some rhubarb from her garden (for some reason our plot seems incapable of growing any), so I would substitute that for the plums. I would add some grated white chocolate to the pastry, some orange zest to the almond cream and most importantly of all I was going to make one large pie, not six individual pasties – I really just didn’t have the time to faff around. My concession to the pasty would be to crimp the edges of the pie in true pasty style – hence the name pasty pie.
This is how I made:
Rhubarb and Almond Cream Pasty Pie
- Cut 150g cold unsalted butter into 250g flour (half wholemeal, half white) with a knife then rubbed it between my fingers until the mixture resembled breadcrumbs.
- Grated in 20g white chocolate.
- Mixed in 2 tbsp Greek yogurt and 1 tbsp water with a knife, then brought the mixture together with my hands to form a ball. Covered with a plastic bag and placed in the fridge for 30 minutes.
- Creamed 100g unsalted butter with 100g cardamom (caster) sugar until light and fluffy.
- Beat in 1 tsp powdered orange rind (or zest of an orange).
- Beat in a duck egg (or large hen’s egg).
- Stirred in 100g ground almonds.
- Washed, trimmed and chopped 350g of rhubarb into smallish pieces.
- Divided the pastry into two portions, one slightly larger than the other.
- Rolled the larger portion out into a round to cover a deep 20 cm pie dish.
- Covered the pastry bottom with the rhubarb, then covered the rhubarb with the almond cream.
- Rolled out the smaller piece of pastry to cover the top of the pie.
- Crimped the edges together, brushed on a little beaten egg mixed with milk and sprinkled about a dessertspoon of cardamom (caster) sugar over the top.
- Baked at 200C for 15 minutes, then turned the oven down to 180C for a further 20 minutes until the top was nicely browned.
So how did it all work out? It was pure heaven and although you couldn’t expect an angel to bring this down from on high during Lent, it sent CT and I into raptures. It was a truly indulgent dessert. I’ve not made pastry with white chocolate and yogurt before, but I will most certainly be doing it again. The rhubarb cut through the rich creamy filling and it all hung together very nicely.
It just so happened that I’d recently had delivery of a bag of Rodda’s goodies which I’d won in their #crownyourpuds competition for my Chocolate Pots. So to crown my rhubarb and almond cream pasty pie, sat a dollop of Cornish clotted cream. Show me a pudding that isn’t improved by clotted cream and I’ll eat it, quipped CT – a man after my own heart.
So this Rhubarb and Almond Cream Pasty Pie is my entry to the joint Random Recipes and Alphabakes challenge with A for Almond. Dom of Belleau Kitchen, Ros of The More Than Occasional Baker and Caroline of Caroline Makes have put their heads together this month and come up with this fun and clever challenge.
As everything is made from scratch, I’m sending this off to Javelin Warrior for his Made with Love Mondays.
Well I am pleased to report that the chocolate Easter bundt cake I made for friends on Good Friday, made it up to Dartmoor in one piece. The day was wonderfully sunny and I have no wish to complain about that. But I was concerned that the heat in the car would cause the chocolate to melt and the Easter eggs to slide off the top. I insulated the cake as best I could with blankets and all was well. We had it for tea, sitting out in the garden and it was glorious, all of it – the garden, the sun, the view, the company and the cake.
This recipe for super cute mini orange sponge cakes are filled with whipped cream and blood orange curd. They’re a little fiddly to make, but well worth it if you’re looking for dainty additions to an elegant afternoon tea. There’s also a recipe for the curd which is sweet and zingy with an attractive strawberry pink colour. If you’re looking for more miniature treats, read on for a book review that might be of interest. Otherwise, head to the bottom of the post for the blood orange cakes recipe.
I have long been an admirer of the stunning bundt creations to be seen over at Dolly Bakes. Being averse to tins for storage reasons as well as sticking ones, I’ve been on the look out for a silicone bundt-type mould to use. I’ve not found anything suitable – until now that is. Lékué do an amazing range of silicone bakeware and it looks to be better quality than some I’ve come across. Recently I received a few items from them to try out. You can see how I got on with the bread maker in a previous post. The bundt-like mould they sent, however, was the very first thing I tried. I was a little nervous and quite excited.
For my first ever bundt, I thought I’d create an orange and chocolate marbled affair with an orange glacé icing. There were no clues as to the quantities needed for the mould, so I had to guess. I thought I was making a generous amount of cake mix, but it barely covered the bottom. As it turned out, this was fine and produced a perfectly sized cake which still looked good. The second time I used it, I upped the quantities, but it still didn’t make a full size cake. I sprayed the mould with oil just to be on the safe side – I really didn’t want it getting stuck. I needn’t have worried, it came out like a dream.
Despite my nerves, I was really happy with the result of my first ever bundt-shaped cake. It really looked quite striking. The almonds, orange juice and yogurt kept the cake nicely moist and the flavours were clear and fresh and worked beautifully in combination. The Lékué bundt-like mould was so easy to use too: it was sturdy enough to stand up in the oven on its own without losing shape; I had no problems turning the cake out (and the second time I didn’t spray it) and it was easy to wash. Perfect. I can see this getting a lot of use.
A few days later, we had some good news to celebrate and invited some friends around for tea. So impressed was I with my orange and chocolate bundt-like cake, that I decided to make another one. Only this time I added more ingredients and accompanied it with a third flavour – matcha. This was an even prettier cake than the first. It was bigger and had three contrasting colours rather than two; once cut the interesting swirling patterns were revealed and some of the slices were spectacular. No one piece was the same. CT likened it to a metamorphic rock, maybe not marble but it was certainly very “gneiss”, he quipped. The cake was just as delicious as the first and the texture was equally good. Now what ingredients, I wonder, am I going to include in my third bundt-like cake?
My method for the second cake was exactly the same as the first except I had three different mixtures rather than two. See below for the printed recipe for the first cake. The quantities for the second were as follows:
- 240g unsalted butter
- 260g caster sugar (again I used cardamom sugar)
- 4 large eggs
- 100g ground almonds
- 230g flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 organic orange – zest and juice
- 2 tbsp yogurt
- 1 rounded tbsp cocoa powder
- 1 scant tbsp matcha powder
Not only are these bundts completely made from scratch but the recipes are my own. With just a little bit of pride, I am thus sending them off to Javelin Warrior for his Made with Love Mondays.
As you can probably tell, I have a new found passion for bundt cakes, so I am sending these off to the very first Love Cake Challenge with Ness over at JibberJabberUK who has chosen the February theme of Baking with Passion.
As already stated, I’ve rather fallen in love with these cakes, so although they weren’t made for Valentine’s Day as such I think they fit into the general love theme for February, so I’m sending this off to Dolly Bakes for her Calendar Cakes – Oh L’amour.
CT is quite keen on these bundt cakes too, so it is possible the next flavour might be a mocha one and he might get it for a special Valentine’s Day treat. As such I am submitting these to Lets Cook Sweet Treats for Valentine with Nayna over at Simply Food.
Both of these cakes were made for loved ones, so I am also entering it into the Four Seasons Food challenge with Anneli Delicieux and Lou at Eat Your Veg. The theme this month is not surprisingly Food From The Heart.
Finally, I think, I’m linking this up to #recipeoftheweek with Emily over at A Mummy Too.
Oops, there is another one. Victoria over at A Kick at the Pantry Door has chosen Orange as this month’s Feel Good Food, so really I have no choice but to enter 😉
Thanks to Lékué for sending me the bundt mould to try out. I was not required to write a positive review and as always all opinions are my own.
- 180g unsalted butter
- 200g caster sugar (I used cardamom sugar as the flavour works well with both chocolate and orange)
- 175g flour (I used half wholemeal, half white)
- 75g ground almonds
- scant 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 3 large eggs
- 1 organic orange – zest & juice
- 2 tbsp cocoa powder
- 1 tbsp yogurt (I used honey yogurt)
- 50g icing sugar
Prep time: Cook time: Total time: Yield: 8-12 slices
And I leave you with yet another Christmas shortbread recipe – a spicy and citrussy one this time.
This is how I made:
Orange and Cinnamon White Chocolate Shortbread
- Softened 50g of good quality white chocolate by putting it in the mixing bowl and placing it on the storage heater for ten minutes.
- Added 170g of unsalted butter cubed and left to soften.
- Creamed the butter and chocolate with 85g golden caster sugar until pale in colour and fluffy in texture.
- Added the grated zest of an organic orange and creamed some more.
- Sifted in 175g plain flour (half wholemeal, half white), 80g brown rice flour, a pinch of pink Himalayan rock salt and 1 rounded tsp ground cinnamon.
- Stirred until incorporated, then formed into a ball and left in my cold kitchen to firm up for half an hour.
- Rolled out to about 3mm thickness and stamped out snowflake shapes getting about 60 biscuits in total. I also tried to make some buttons, but they didn’t quite work out as planned.
- Left to firm up in my cold kitchen for 15 minutes.
- Baked for 7-8 mins at 180°C until just golden.
- Dusted with fine caster sugar whilst still hot, then transferred to a wire rack to cool and harden.
- Packaged up into bags, then added labels and ribbons.
A number of factors combined recently leading to the creation of these hot! hot! hot! chilli shortbread biscuits. I can only describe these as a chilli lovers delight. Hang them on the tree or pack them up into a pretty box, tin or bag as a gift for those that like a bit of spice in their life.. Either way, they’re bound to make a Christmas talking point.