This recipe was fun to make and turned out yummy. Happy Easter to all of my subscribers (over 160 of you!😱🥺😍)
275g/10oz Odlums Cream Plain Flour
1 heaped teaspoon Odlums Baking Powder
3 tablespoons Cocoa Powder
200g/7oz Shamrock Golden Caster Sugar
3 Eggs, beaten
3 tablespoons Golden Syrup
225ml/8fl oz Sunflower Oil
225ml/8fl oz Milk
Easter Bunnies and/or Mini Eggs
Chocolate Finger Biscuits
Preheat oven to 160°C/325°F/Gas 3. Grease and base line two 20cm/8” sandwich tins, tins must be at least 1½ inches deep.
Sieve the flour, baking powder and cocoa into a large mixing bowl. Add the sugar and mix well.
Put the eggs, golden syrup, oil and milk into the dry ingredients and beat well. When mixture is smooth, transfer to the prepared tins.
Bake for about 35 minutes until cakes are risen and spring back when gently pressed.
When baked, turn onto wire tray and remove the lining paper. Allow to cool.
Make the icing by putting the chocolate and butter into a bowl over a pan of hot water. The base of the bowl should not touch the water. Stir occasionally until melted. Remove from heat and allow to get cool and start to set.
Put half the cake for the bottom layer on a wire tray and place a baking tray underneath to catch the drips. Spoon a little of the icing on the cake, spreading it evenly to the sides. Repeat with the other cake layer, then pour remaining icing over the cake making sure it evenly coats the top and sides.
Leave to set then transfer to serving plate. Arrange the fingers around the cake. Decorate the top with bunnies or mini eggs. Finally tie a yellow ribbon around cake, if you like.
Preheat oven to 190°C/375°F/Gas Mark 5. Lightly grease a 28cm/11 inch flan tin. To make pastry put flour, butter and caster sugar into a mixing bowl and rub through with finger tips until the mixture is course breadcrumbs. Add the egg and sufficient water and mix to a stiff dough. Wrap in clingfilm and chill for 10 minutes.
Roll out pastry on lightly floured surface and use to line the prepared tin. Prick the base of the pastry using a fork. Line pastry case with grease proof paper and fill with rice or ceramic baking beans.
Place in oven and bake blind for ten minutes. Remove the grease proof paper, beans or rice, and return to oven for another 10 minutes.
Meanwhile make the filling by putting all ingredients into mixing bowl and beat until smooth. Spread a thin layer of mincemeat on the pastry and spoon the almond mixture on top. Bake for 30-40 minutes until filling is set.
After 20 minutes gently shake the flaked almonds over the almond filling and finish baking. Serve hot or cold with cream, custard brandy butter or ice cream.
This recipe is by bbcgoodfood and turned out great- I would definitely make it again. This coffee cake is a lovely dessert that would go well with your favourite beverage☕
170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 ½ tsp baking powder
1 tbsp instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)
Heat the oven to 160C/140C fan/gas 3. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don’t use all the flour.)
When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.
Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean.
Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.
140g unsalted butter , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
3 tbsp yoghurt
1 tsp vanilla extract
2 large eggs, at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing
For the buttercream:
600g icing sugar, sifted, plus extra for dusting
300g butter, softened
red food colouring
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
Tip the wet ingredients into the dry, then whisk until smooth.
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
This recipe was fun to make and I am now a self-proclaimed brain surgeon. 😷💉
140g butter, at room temperature
140g caster sugar
170g self-raising flour
1 tbsp milk
For the Zombie icing
300g icing sugar
150g unsalted butter
Red food colouring
4 tbsp golden syrup
1 tsp cocoa powder
Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 12-cup muffin tin with paper cases.
In a large bowl, beat together the butter and the sugar. Add the eggs one at a time, beating well after each addition.
Fold in the flour and add the milk. Spoon into the cases and bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool completely.
For the Zombie icing
In a bowl, beat together the icing sugar and butter until thoroughly combined.
Stir in enough food colouring to make it pink and mix vigorously until evenly combined.
Spread a smooth layer of pink icing over each cupcake in a domed shape.
With the tip of a knife, make a line down the centre of each cupcake. Pipe a winding pattern of icing on each side of the centre line to create the brain wrinkles. Place the iced cupcakes in the freezer until needed.
In a shallow bowl, stir together the golden syrup, cocoa powder and a few drops of red food colouring.
Remove the cupcakes from the freezer and drizzle the tops in the syrupy “blood,” allowing any excess to drip off
Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
As soon as sponge is baked, transfer to a wire tray to cool.
When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.