Cake House

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Ingredients225 g unsalted butter (at room temperature) , plus extra for greasing225 g white caster sugar1 teaspoon vanil...
01/28/2022

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.

Ingredients250 g unsalted butter , (at room temperature), plus extra for greasing250 g golden caster sugar4 large free-r...
01/28/2022

Ingredients
250 g unsalted butter , (at room temperature), plus extra for greasing
250 g golden caster sugar
4 large free-range eggs
250 g self-raising flour , plus extra for dusting
½ a vanilla pod
1 lemon
1 tablespoon icing sugar , plus extra for dusting
100 ml double cream
4 tablespoons quality raspberry jam
100 g fresh raspberries

Method
Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.

Ingredients200 g ready-made madeira sponge100 ml sweet sherry100 g amaretti biscuits300 g brambles300 ml double creamCUS...
01/28/2022

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.

Ingredients500 g plain flour , plus extra for greasing4 teaspoons ground ginger1½ teaspoons baking powder½ teaspoon grou...
01/21/2022

Ingredients
500 g plain flour , plus extra for greasing
4 teaspoons ground ginger
1½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
250 g treacle, golden syrup or light molasses
75 g light brown sugar
125 g unsalted butter , plus extra for greasing
200 ml milk
1 tablespoon crème fraîche
1 orange
1 tablespoon brandy
2 large free-range eggs
TO SERVE
strawberries
golden rum
icing sugar
vanilla ice cream slab

Method
Preheat oven to 180ºC/gas 4.
Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.
In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.
While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.
When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

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29 London Lane
Dallas, TX
75203

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