Rock duo Hot Juice consisting of Shay Barker (guitar/vox), Harvey Dellar Crone (drums) have been branding their sound on Jerseys rear end with a summer of loud gigs and new tracks. Recent headliners of the Made In Jersey stage at Weekender festival as well as BBC Music Introducing’s track of the week with their latest single ‘Small Town Blues’, these boys are guaranteed to get you up and throwing yourself about to their in-your-face beats and heavy riffs.
Released Debut album ‘This Is What You Want’ with the BBC Intro CI dedication a show as a album launch party playing the whole album with the band talking through each song.
“Hot Juice are a band that bring huge energy when they perform live. On top of that, their powerful sound translates into the recording studio and their debut album “This Is What You Want” is an absolute smash. They make it very easy for me to support them through BBC Music Introducing and as if that wasn’t enough – they are really sound guys as well.” Tim Hunter, BBC Music Introducing in the Channel Islands.
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.
Line the sides of a 20cm round, spring-form tin with strips of cling film (use some water to help the cling film stick) and line the base with a disc of baking paper.
Place the biscuits in a freezer bag and finely crush with a rolling pin.
Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine.
Spoon into the base of the tin, pressing down with the back of spoon to level. Chill for 15 minutes.
To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil, stirring continuously, for 2-3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin.
Pour into the tin on top of the biscuit base. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
Peel and slice the bananas. Once the caramel and biscuit base has been in the fridge for at least an hour, arrange the bananas in neat rounds on top of the caramel.
Whip the cream to soft peaks and spoon over the bananas, then level on top before chilling in the fridge for an hour.