Cake Corner

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Ingredients150 g unsalted butter , (at room temperature), plus extra for greasing200 g caster sugar1 lemon150 g fine cor...
02/27/2022

Ingredients
150 g unsalted butter , (at room temperature), plus extra for greasing
200 g caster sugar
1 lemon
150 g fine cornmeal
150 g ground almonds
½ teaspoon baking powder
4 large free-range eggs
2 teaspoons vanilla extract
200 g blueberries

Method
Preheat the oven to 190ºC/375ºF/gas 5. Grease a 25cm round cast-iron skillet or cake tin with a little butter.
Place the sugar in a large mixing bowl, finely grate in the lemon zest and rub together with your fingers – this will release the oils and increase the flavour.
Add the rest of the ingredients, except the blueberries, and mix into a smooth batter. Scrape it into the skillet or tin and spread out evenly. Scatter over the berries and bake for 35 to 40 minutes, until the cake springs back when lightly pressed.
Remove from the oven and allow to cool a little before serving. Delicious served warm with scoops of vanilla ice cream

Ingredients225 g unsalted butter (at room temperature) , plus extra for greasing225 g white caster sugar1 teaspoon vanil...
02/27/2022

Ingredients
225 g unsalted butter (at room temperature) , plus extra for greasing
225 g white caster sugar
1 teaspoon vanilla extract
4 large free-range eggs
225 g self-raising flour
1 teaspoon baking powder
1 splash of milk
FILLING
200 ml double cream
1 vanilla pod
1½ tablespoon of icing sugar , plus extra for dusting
250 g fresh strawberries

Method
Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Ingredients200 g ready-made madeira sponge100 ml sweet sherry100 g amaretti biscuits300 g brambles300 ml double creamCUS...
02/08/2022

Ingredients
200 g ready-made madeira sponge
100 ml sweet sherry
100 g amaretti biscuits
300 g brambles
300 ml double cream
CUSTARD
500 ml milk
150 ml double cream
8 large free-range egg yolks
75 g sugar
1 heaped tablespoon cornflour

Method
For the custard, pour the milk and cream into a saucepan and place over a medium heat.
Whisk the egg yolks, sugar and cornflour together until smooth.
As soon as the milk mixture starts to bubble at the edges, pour it into the egg yolk mix, whisking all the time.
Return the mix to the saucepan and place it back over the heat. Using a spatula, stir the custard until it thickens, then remove from the heat and pour into a clean bowl.
Cover with greaseproof paper and set aside to cool completely.
Break the sponge into chunks and layer over the base of a glass trifle dish. Splash on the sherry and let the cake soak it up.
Crumble three-quarters of the amaretti biscuits over the sponge, then cover with the brambles, saving the best-looking ones (about a third) for the top. Spoon the cooled custard over the top and smooth out as best you can.
Whip the double cream to soft peaks, then spoon it over the custard and smooth out. Decorate the trifle with the rest of the brambles, then put in the fridge for 3 hours to set.
Just before serving, crumble the rest of the amaretti over the trifle.
To serve, scoop big spoonfuls into bowls, making sure you reach the bottom, so every serving has a mix of all the layers.

Ingredientsunsalted butter , for greasing6 eating apples100 g sugar2 large free-range eggs1 teaspoon vanilla extract60 g...
02/08/2022

Ingredients
unsalted butter , for greasing
6 eating apples
100 g sugar
2 large free-range eggs
1 teaspoon vanilla extract
60 g self-raising flour
½ teaspoon mixed spice
icing sugar , for dusting

Method
Preheat the oven to 180ºC/350ºF/gas 4 and grease a 1.5-litre baking dish with butter.
Peel, core and chop the apples, then place in a pan with 50g of the sugar and 2 tablespoons of water.
Cover and cook, stirring now and then, for 8 minutes, or until the apple breaks down. Spoon into your dish, leaving the excess liquid in the pan.
Beat the eggs with the remaining 50g of sugar until fluffy, then stir in the vanilla extract, sift in the flour and spice and fold together.
Pour the batter over the apples and bake for 30 minutes, or until an inserted skewer comes out clean from the sponge.
Dust with icing sugar before serving. Delicious served hot with ice cream or custard.

Ingredients70 ml cold-pressed rapeseed oil , plus extra for greasing2 medium carrots , (100g)1 beetroot , (100g)2 parsni...
01/20/2022

Ingredients
70 ml cold-pressed rapeseed oil , plus extra for greasing
2 medium carrots , (100g)
1 beetroot , (100g)
2 parsnips , (100g)
1 orange
120 g quality maple syrup
2 large free-range eggs
150 g wholegrain spelt flour
1 pinch of mixed spice
1 teaspoon baking powder
60 g dried apricots , preferably unsulphured
40 g pumpkin seeds , plus extra to decorate
edible flowers , to decorate (optional)
YOGHURT & HONEY ICING
150 g cream cheese
150 g Greek-style natural yoghurt
25 g clear runny honey
½ teaspoon quality vanilla extract
1 lemon

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease the base and sides of an 18cm loose-bottomed cake tin with a little rapeseed oil, and line the base with baking paper.
Peel and grate the carrots, beetroot and parsnip into a large bowl. Finely grate the zest of the orange and add two-thirds to the veg (reserving the rest for the frosting) along with the maple syrup, eggs and rapeseed oil. Fold in the flour, spice, baking powder and a pinch of salt.
Finely dice the apricots, then add to the bowl along with the seeds. Mix everything until well combined.
Pour the mixture into the prepared tin and bake for 35 to 40 minutes, rotating the tin after 20 minutes, until the top is light pinky-golden and bounces back when pressed lightly, and a skewer inserted into the centre comes out clean. Leave to cool in the tin.
Meanwhile, to make the icing, whisk together all the ingredients except the lemon, and most of the reserved orange zest, until completely smooth. Squeeze in a tiny bit of lemon juice and whisk in. Cover and pop in the fridge until needed.
When the cake is completely cool, transfer to a plate or stand, then finish with the icing, smoothing it all over the top of the cake with the back of a spoon.
Decorate the cake with the remaining orange zest, extra pumpkin seeds and edible flowers, if you like, then serve.
This cake will keep for up to five days in a sealed container in the fridge.

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1860 Carolyns Circle
Dallas, TX
75212

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