The better weather is here (to stay for a while I hope) time for picnics and nearly time for Jubilee street parties. For this weeks bake I have gone savoury, I get tired of sandwiches and I'm always looking for savoury alternatives - this is perfect for eating outdoors.
Ingredients:
200g margarine
50g caster sugar
3 large eggs
200g plain flour
2 tsp baking powder
½ tsp salt
4 rashers of grilled smoked bacon
1 onion – chopped and fried until soft and golden
1 tbsp thyme leaves
Method:
Preheat the oven to 180c/Fan 160c/GasMark4
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)
Place the margarine and sugar in a large bowl.
Cream with an electric
whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Sift in the flour and
baking powder, add the salt and fold in.
Fold in the bacon,
onions and thyme.
Spoon into the tin. Bake
for about 50 minutes.
Check the cake is cooked - when an inserted skewer comes out clean - if it
doesn't pop the cake back in the oven for another 5 minutes - then check again
- repeat as necessary.
Leave to cool in the tin. Serve sliced and
buttered.
Thanks for visiting, have a lovely long bank holiday weekend and lets hope the sun keeps shining.
Bakebakegirl.
Todays top three random Ipod songs:
1. Temptation - Heaven 17
2. The Look of Love - ABC
3. New Song - Howard Jones
My name is Bakebakegirl and I own a lot of cook books...... ;o)
I have been enjoying sharing my tried, tested and tweeked recipes with you so far but I soon realised that my blog wouldn't last for many weeks before I ran out of my adapted recipes....I will do some savoury recipes too but I have decided that I will also blog when I try out new recipes from my many, many books.
As I am taking a recipe straight from a book and therefore I can't blog it I called this post "Inspiration". I was thinking that these posts might inspire you to find a recipe for whatever I am trying out, in this case Red Velvet.
I love Marian Keyes, I have all her novels so when I heard she was bringing out a baking book I hinted heavily and received a copy for Mothers Day. Saved by cake didn't disappoint - it is a great read - in short it describes how Marian suffers from depression but the methodical ways of baking helps her. Have a look at her website, she has some little videos on there http://www.mariankeyes.com/Home - I now say "cookie cutter" with an Irish Accent!
I have made several of her bakes already but today I made her Red Velvet Cupcakes - my first ever attempt. These ones have a Philadelphia mixture through them.
It did seem to be the recipe of many bowls (Minibakebakegirl enjoyed licking the chocolate and philadelphia ones clean!)
Also they didn't come out red at all (I used Dr Oetker red food gel), next time I will add more colouring but they were delicious and I loved the marble effect with the Philadelphia.
Thank you for the lovely comments about my blog, I am so pleased that people have been trying my recipes and sending me photos of their cakes. I plan to do an update post at some point so tweet me a picture if you have made one of my recipes and I will include it.
Also tweet me a picture if you make any red velvet cakes - hopefully they turn out more red than mine!
Bakebakegirl
Todays Top Three Random Ipod Songs (first two were sung quite loudly!)
1. The Phantom of The Opera - Sarah Brightman & Steve Harley
2. Jolene - Dolly Parton
3. Hey There Delilah - Plain White T's
I am a "just ripe" banana girl (recently green - no brown
bits!) As soon as bananas go brown I am looking for new recipes to use them up.
This is one of my favourite banana recipes probably because it contains alcohol
:o) The alcohol does burn off during cooking so this cake can be eaten by
children. Alternatively you could use orange juice instead of rum. This cake makes the house smell amazing while baking.
Ingredients:
100g sultanas
75ml rum
175g margarine
175g light brown soft
sugar
2 large eggs
225g ripe bananas -
mashed (weight is after peeling - approx 3)
225g self raising
flour
Method:
Place the sultanas and rum in a saucepan and bring to the boil.
Remove from the heat and leave to cool. The sultanas will plump up and absorb
most of the liquid.
Preheat the oven to 180c/Fan 160c/GasMark4
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)
Place the margarine and sugar in a large bowl.
Cream with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Stir in the sultanas (along with any remaining liquid) and mashed banana.
Add the self raising flour and mix until all combined.
Spoon into the tin.
Bake for about 1 hour 15 minutes.
Check the cake is cooked - when an inserted skewer comes out clean
- if it doesn't pop the cake back in the oven for another 5 minutes - then
check again - repeat as necessary.
Leave to cool in the tin.
Thanks for visiting, hope to see you next week.
Bakebakegirl.
Todays top three random Ipod songs:
1. Sing - Travis
2. Bohemian Like You - The Dandy Warhols
3.
Happy Now - Take That
I tweeted a picture of some rocky road I had made using gluten free digestives for my friend who is coeliac and received my first request from a twitter friend for a recipe on my blog :o)
Sister gave me this recipe and I actually prefer it to brownies made with flour. Minibakebakegirl always makes this with me, she pretty much does it all - I am only required to supervise and fold in the egg whites these days!
Ingredients:
150g plain chocolate - good quality approx 70% cocoa
100g margarine
100g ground almonds
175g caster sugar
1 tsp vanilla extract
4 eggs - separated
Method:
Preheat the oven to 180c/Fan 160c/GasMark4.
Grease and line a 22cm square cake tin with baking paper.
Place the chocolate and margarine in a large bowl over a saucepan of boiling water, stirring occasionally until melted.
Remove from the heat and add the almonds, sugar and vanilla, mix well.
Beat in the egg yolks - until well combined.
In a separate bowl whisk the egg whites until stiff.
Fold the egg whites in to the chocolate mixture. (Mix in one third first to loosen the mixture and then gently fold in the rest - try not to knock out too much air) Pour into the prepared tin and cook for approximately 40 minutes.
Cool and cut into squares.
This is also really good served warm with vanilla ice cream and homemade chocolate sauce.
Thanks for visiting, hope you have a lovely bank holiday Monday - happy baking!
Bakebakegirl
Todays top three random
Ipod songs:
1. I'm In Love With A German Film Star - The Passions
2. Summer Son - Texas
3. All You Need Is Now - Duran Duran
Chocolate and orange, one of
my favourite flavour combinations. This cake is quite similar to the Lemon Drizzle but replacing the lemon for orange and adding some cocoa powder you have a delicious chocolate cake. I have been making this cake for years - sometimes I leave out the orange zest, slice the finished cake in half lengthways and sandwich together with chocolate buttercream - yum!
As there is one less egg and less flour this cake does come out slightly smaller than the Lemon Drizzle - so don't panic that it hasn't risen as much when it comes out the oven!
Ingredients:
175g margarine, softened
175g caster sugar
2 large eggs
4 tbsp milk
zest of 1 orange
125g self raising flour
3 tbsp cocoa powder
(the only thing missing from the picture is the milk!)
Method:
Preheat the oven to 180c/Fan
160c/GasMark4
Line a 2lb loaf tin with a
loaf tin liner (I use Lakeland)
Place the margarine and sugar
in a large bowl.
Cream with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Add the orange zest and milk, beat again.
Sift in the self raising
flour and cocoa powder.
Fold in until all combined.
Spoon into the tin and cook
for about 55 minutes.
Check the cake is cooked - when
an inserted skewer comes out clean - if it doesn't pop the cake back in the
oven for another 5 minutes - then check again - repeat as necessary.
Leave to cool in the tin.
This is a lovely cake to
share with friends.
Thanks for visiting, if you make this cake, tweet me a picture - I would love to see it.
Bakebakegirl.
Todays top three random Ipod
songs:
1. Mr Medicine - Eliza Doolittle
2. Sister Psychic - Smash Mouth
3. She Said - Plan B
When I left home the first baking tin I bought was a 2lb loaf tin. I'm still using the same one and this is probably the baking tin I use the most. Having thought about setting up a blog for a while I decided to make my first few Monday Bake posts about loaf cakes.
Ingredients:
175g margarine, softened
175g caster sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
225g self raising flour - sifted
zest of 1 lemon
juice of 1 lemon
50g caster sugar
Method:
Preheat the oven to 180c/Fan 160c/GasMark4
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)
Place the margarine and sugar in a large bowl.
Cream the margarine and sugar with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Add the lemon zest, milk and vanilla extract and beat again.
Fold in the flour.
Spoon into the tin and cook for about 55 minutes.
As soon as the cake goes in the oven mix the lemon juice and sugar in a small jug.
Leave near the oven stirring every so often to dissolve the sugar.
When the cake is cooked (when an inserted skewer comes out clean - if it doesn't pop
the cake back in the oven for another 5 minutes - then check again - repeat as necessary)
Leave it in the tin and immediately prick the cake with a skewer several times and spoon
over the drizzle.
Leave to cool in the tin.
Slice and enjoy!
Thanks for visiting, hope to see you back here soon.
Bakebakegirl.
Todays top three random Ipod songs:
1. Gotye - Somebody I Used To Know
2. Del Amitri - Nothing Ever Happens
3. The Beloved - The Sun Rising
