One Woman so many blogs
  • Home
  • Animals
    • Animals Matter
  • Christmas
    • Get set for Christmas
    • Advent calendar of giving
  • Cookery
    • Cookery Matters
  • Gardening
    • Garden Matters
  • Events
    • Events and festivals
  • Health Matters
    • Good Health
  • How Tos
    • How do you do that
  • News
    • News and views
  • This and That
    • Bits and Bobs
  • Travel
    • Travel Matters 1
    • Travel Matters 2
  • About
  • Contact
  • Cookie policy
Hot Cross Buns
Perfect mashed potatoes
Pancake Day
Victoria sponge cake

Daffodil Easter cake

12/1/2019

0 Comments

 
Picture
Full list of Ingredients
  • 225g self-raising flour
  • 2 level tsp baking powder
  • 300g butter, softened
  • 225g caster sugar
  • 4 large free-range eggs
  • 2 lemons, zest of
  • 150g icing sugar, plus extra for dusting
  • 1/2 tsp vanilla extract
  • 1 tbsp milk
  • 100g Asda Lemon Curd
  • 50g butter, for the daffodils
  • 25g caster sugar, for the daffodils
  • 75g plain flour, for the daffodils
  • 500g pack Ready to Roll Coloured Icing, for the daffodils
  • Lolly sticks, for the daffodils
  • Asda Green Natural Food Colouring (optional), for the daffodils
  • Small jellied sweets, for the daffodils

How to make the cake
  1. Preheat the oven to 180C/160C Fan/Gas 4.
  2. Grease and base-line two 20cm cake tins with baking paper. Line a baking tray with baking paper.
  3. Beat together the flour, baking powder, 225g of the softened butter, caster sugar, eggs and lemon zest until creamy and evenly mixed.
  4. Divide between the tins, level the tops and bake for about 25 minutes or until the tops spring back when lightly pressed.
  5. Cool on a wire rack.
  6. Gradually beat the icing sugar into the remaining 75g butter. Add the vanilla and milk, and beat until light and creamy. Set aside 1 tbsp of this icing.
  7. Use the rest to sandwich the cakes with the lemon curd. Dust with icing sugar.

For the daffodils and icing you will need
  • 50g butter, for the daffodils
  • 25g caster sugar, for the daffodils
  • 75g plain flour, for the daffodils
  • 500g pack Ready to Roll Coloured Icing, for the daffodils
  • Lolly sticks, for the daffodils
  • Asda Green Natural Food Colouring (optional), for the daffodils
  • Small jellied sweets, for the daffodils

How to make the daffodils
  1. For the daffodils, make a biscuit dough by creaming the butter and sugar together. Mix in the flour. Chill for 30 minutes, wrapped in clingfilm.
  2. Roll out between two sheets of clingfilm until 1cm thick.
  3. Cut into stars using a cutter and put on the baking tray. Trim the lolly sticks to different lengths and stick into the biscuits, about one-third of the way.
  4. Brush the lolly sticks with the green food colouring and leave to dry. Or simply leave them white.
  5. Roll out the yellow coloured icing and cut out stars. Stick on top of biscuits using the reserved butter-cream.
  6. Press jellied sweets into the centre of each daffodil and score lines on the petals with the back of a knife. Stick the daffodils into the cake.
The daffodil looks fab and will be a great addition at a special Easter lunch or afternoon tea. As you can see from the nutritional information below the cake is not a healthy option but will be fine for a luxury treat. Substitute a low fat vegetable oil or margarine for the butter to reduce the fat and calories. Make sure you use a fat that is suitable for baking though.

Serves 12
Ready in 1 Hour(s) 10 Minutes
Each serving of this recipe contains 633 calories
The sugar is rated HIGH
The fat is rated HIGH
The saturated fat is rated HIGH
Salt is rated at MED

Source:
Asda recipes

0 Comments

Classic Easter Simnel Cake

15/3/2017

0 Comments

 
Picture
Picture
Simnel cake is the traditional name for a fruity, spicy cake eaten at Easter. You could of course choose to bake it and eat it at any time of the year.

It is easy to make, and really just a variation on plain fruit cake.

Ingredients
6 ounce butter, or margarine if preferred
6 ounces of soft brown sugar
3 eggs lightly beaten
8 ounce of self-raising flour, sieved
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
4 ounce sultanas
12 ounce currants
2 ounce ground almonds

​For decorating the cake
2 x 8 ounce packets of almond paste, or make your own.
12 tiny Easter egg sweets selecte your favourite type. These can be chocolate or marzipan balls rolled into an egg shape.

Preparation time
30 minutes

Baking time
21/2 hours

Oven setting
350 degrees F, Gas mark 4

Method
  • Grease and line with baking paper a 7 inch cake tin
  • Cream the fat and the sugar until it is light and fluffy
  • Beats in the eggs, a little at a time
  • Fold in the dry ingredients, then stir in the sultanas, currants and almonds
  • Put half of the cake mixture into the prepared cake tin
  • Roll out the contents of both of the almond paste packets.
  • Roll the paste thin enough to measure the size of the cake tin leaving a little over for trims
  • You will need two of these cake tin sized circles of almond paste
  • Place one of the almond paste circles onto the cake mixture, which is in the cake tin
  • Cover with the remainder of the mixture
  • Bake in the centre of a moderate oven for roughly 21/2 hours
  • Cool slightly before turning the cooked cake onto a wire tray
  • Remove the baking paper
  • Place the other almond paste circle on top of the cake
  • Roll the paste trims into egg shaped decorations, 11 is ideal
  • Place small egg sweets of your choice on the centre of the cake or leave plain for a stylish, adult finish
Hints and tips
  • If preferred do not decorate the cake
  • Do not use any almond paste, if not liked
  • Use oil to brush the cake tin
  • Make sure the baking paper stands higher than the sides of the tin. By about an inch is good
  • Using baking paper as well as oil or grease will ensure the cake is easily turned out of the baking tin.
Making Almond Paste
Combine 10 ounces of ground almonds with 10 ounces of caster sugar. Mix into a stiff paste, with juice of half a lemon and one large egg.

Note: Adjust quantities as necessary

Try the following recipes also;
http://www.goodtoknow.co.uk/recipes/441855/Mini-eggs-simnel-cake
0 Comments

    RSS Feed

    Archives

    September 2019
    January 2019
    March 2017
    February 2017
    January 2017
    December 2016

    Categories

    All
    Baking
    Bangers And Mash
    Carrot Cake
    Celery
    Coleslaw
    Daffodil Cake
    Dolmades
    Easi Yo Yogurt
    Easter Buns
    Easter Cake
    Easter Foods
    Easy Greek Salad
    Egg And Fish
    Egg Dish
    Eggless Sponge Cake
    Fish Dish
    Flapjack
    Hot Cross Buns
    How To Make Coleslaw
    Just Add Water
    Making Pancakes
    Mashed Potatoes
    Microwave Cooking
    Microwave Rice Pudding
    No Bake Cake
    Onions
    Pancakes
    Pancake Tuesday
    Poached Egg
    Rice Pudidng
    Scrambled Eggs
    Simnel Cake
    Smoked Haddock
    Soup
    Stuffed Vine Leaves
    Tomato Soup
    Traditional Rice Pudding
    Victoria Sponge Cake
    Wartime Recipes
    Winter Stew
    Woolton Pie
    Yogurt

Picture
                  

British Pancake Day and recipe
How to care for a dying dog
Varifocal specs
PAT dogs

Featured:
​102 minutes that changed America
Kingston Upon Hull City of Culture 2017
Travel - Mahon the capital of Menorca
(C) 2020All Rights Reserved

NewTekWorld News Here

  • Home
  • Animals
    • Animals Matter
  • Christmas
    • Get set for Christmas
    • Advent calendar of giving
  • Cookery
    • Cookery Matters
  • Gardening
    • Garden Matters
  • Events
    • Events and festivals
  • Health Matters
    • Good Health
  • How Tos
    • How do you do that
  • News
    • News and views
  • This and That
    • Bits and Bobs
  • Travel
    • Travel Matters 1
    • Travel Matters 2
  • About
  • Contact
  • Cookie policy