Read Online The Pink Whisk Brilliant Baking Step-by-Step Cake Making by Ruth Clemens - Free Book Online
Book: The Pink Whisk Brilliant Baking Step-by-Step Cake Making by Ruth Clemens
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Authors: Ruth Clemens
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in)
Medium pan
TIP
Go to town with the ginger if you like it fiery, adding in 3 tsp instead of 2.
1 Follow the same method for the Golden Syrup Cake, but replace half the quantity of syrup with treacle and add 2 tsp of ground ginger to the flour, baking powder and bicarbonate of soda.
Chocolate Orange Brownie Cake
Bursting with orange flavour – using a whole orange, skin and all in a recipe may seem a little strange but trust me it works brilliantly!
Makes one 20cm (8in) cake
Prep: 15 minutes plus cooling
Bake: 35 minutes
Oven: 180°c (fan)/200°c/400°F/Gas Mark 6
Ingredients
200g (7oz) dark (semisweet) chocolate, around 49% cocoa solids
140g (5oz) butter
225g (8oz) light Muscovado sugar
85g (3oz) plain (all-purpose) flour
3 eggs, large
1 whole orange
Equipment
20cm (8in) round cake tin (cake pan), at least 5cm (2in) deep
Baking (parchment) paper
Electric food processor or stick blender
1 Preheat the oven to 180°C (fan)/200°C/400°F/Gas Mark 6. Grease and line the sides and base of the cake tin.
2 Place the chocolate and butter in a medium pan and heat over a gentle heat, stirring frequently until completely melted. Remove from the heat.
TIP
Using a 49% cocoa solids chocolate is best for this recipe unless you like a darker tasting chocolate. You can use a 70%+ cocoa solids chocolate but make sure it’s a cooks version otherwise it might split when melted in the pan.
3 In a separate bowl stir together the flour and sugar. Add this to the chocolate / butter pan and mix well.
TIP
Stirring the flour and sugar together before adding them to the chocolate / butter mixture stops you getting lumps of flour in the mixture that can be a monkey to get out!
4 Add the eggs to the mixture in the pan and beat well until they’re fully combined.
5 Now for the orange. Remove the brown stalky bit and chop it into quarters, then each quarter into half so you have 8 chunks of orange. Blitz the pieces in a food processor or with a handheld stick blender until they are the consistency of a chunky marmalade.
6 Add the blitzed orange to the mixture in the pan and stir well. Pour into the tin and bake in the preheated oven for 35 minutes.
7 Once baked, allow time to cool the cake fully in the tin before removing and serving.
Banana & Cardamom Chocolate Brownie Cake
Chocolate is so versatile that many flavours can be paired with it, transforming the flavour of this brownie cake – blackberries, raspberries, peaches… the list goes on! Here I’ve gone with banana and cardamom; it’s always handy to have a recipe to use up the ripening bananas in the fruit bowl that everyone promised they’d eat three days ago!
Makes one 20 cm (8 in) cake
Prep: 15 minutes plus cooling
Bake: 35 minutes
Oven: 160°c (fan)/180°c/350°F/Gas Mark 4
Ingredients
200g (7oz) dark (semisweet) chocolate, around 49% cocoa solids
140g (5oz) butter
seeds from 6 cardamom pods, crushed
225g (8oz) soft light brown sugar
85g (3oz) plain flour
3 eggs, large
3 ripe bananas, peeled weight approx. 300g (10 1 ⁄ 2 oz), mashed
Equipment
20cm (8in) round cake tin (cake pan), at least 5cm (2in) deep
Baking (parchment) paper
Electric food processor or stick blender
Pestle and mortar
TIP
Cardamom works really well with banana but it is a leap of faith for some – it can be left out completely if you prefer.
1 Follow the same method as Chocolate Orange Brownie Cake, but add the crushed cardamom seeds to the pan with the chocolate and butter, and add the mashed banana in place of the orange.
Jewelled Fruit Loaf
Packed with fruit and nuts this cake is a real gem when you slice it up. Soaking the fruit overnight plumps it up so it’s sweet and juicy – but don’t worry if you forget, there’s a magic trick for that!
Makes one 900g (2lb) loaf cake
Prep: 20 minutes plus overnight soaking
Bake: 1 hour 10 minutes
Oven:160°c (fan)/180°c/350°F/Gas Mark 4
Ingredients
50g (1 3 ⁄ 4 oz) dried apricots
100g (3 1 ⁄ 2 oz) sultanas (golden raisins)
70g (2 1 ⁄
Medium pan
TIP
Go to town with the ginger if you like it fiery, adding in 3 tsp instead of 2.
1 Follow the same method for the Golden Syrup Cake, but replace half the quantity of syrup with treacle and add 2 tsp of ground ginger to the flour, baking powder and bicarbonate of soda.
Chocolate Orange Brownie Cake
Bursting with orange flavour – using a whole orange, skin and all in a recipe may seem a little strange but trust me it works brilliantly!
Makes one 20cm (8in) cake
Prep: 15 minutes plus cooling
Bake: 35 minutes
Oven: 180°c (fan)/200°c/400°F/Gas Mark 6
Ingredients
200g (7oz) dark (semisweet) chocolate, around 49% cocoa solids
140g (5oz) butter
225g (8oz) light Muscovado sugar
85g (3oz) plain (all-purpose) flour
3 eggs, large
1 whole orange
Equipment
20cm (8in) round cake tin (cake pan), at least 5cm (2in) deep
Baking (parchment) paper
Electric food processor or stick blender
1 Preheat the oven to 180°C (fan)/200°C/400°F/Gas Mark 6. Grease and line the sides and base of the cake tin.
2 Place the chocolate and butter in a medium pan and heat over a gentle heat, stirring frequently until completely melted. Remove from the heat.
TIP
Using a 49% cocoa solids chocolate is best for this recipe unless you like a darker tasting chocolate. You can use a 70%+ cocoa solids chocolate but make sure it’s a cooks version otherwise it might split when melted in the pan.
3 In a separate bowl stir together the flour and sugar. Add this to the chocolate / butter pan and mix well.
TIP
Stirring the flour and sugar together before adding them to the chocolate / butter mixture stops you getting lumps of flour in the mixture that can be a monkey to get out!
4 Add the eggs to the mixture in the pan and beat well until they’re fully combined.
5 Now for the orange. Remove the brown stalky bit and chop it into quarters, then each quarter into half so you have 8 chunks of orange. Blitz the pieces in a food processor or with a handheld stick blender until they are the consistency of a chunky marmalade.
6 Add the blitzed orange to the mixture in the pan and stir well. Pour into the tin and bake in the preheated oven for 35 minutes.
7 Once baked, allow time to cool the cake fully in the tin before removing and serving.
Banana & Cardamom Chocolate Brownie Cake
Chocolate is so versatile that many flavours can be paired with it, transforming the flavour of this brownie cake – blackberries, raspberries, peaches… the list goes on! Here I’ve gone with banana and cardamom; it’s always handy to have a recipe to use up the ripening bananas in the fruit bowl that everyone promised they’d eat three days ago!
Makes one 20 cm (8 in) cake
Prep: 15 minutes plus cooling
Bake: 35 minutes
Oven: 160°c (fan)/180°c/350°F/Gas Mark 4
Ingredients
200g (7oz) dark (semisweet) chocolate, around 49% cocoa solids
140g (5oz) butter
seeds from 6 cardamom pods, crushed
225g (8oz) soft light brown sugar
85g (3oz) plain flour
3 eggs, large
3 ripe bananas, peeled weight approx. 300g (10 1 ⁄ 2 oz), mashed
Equipment
20cm (8in) round cake tin (cake pan), at least 5cm (2in) deep
Baking (parchment) paper
Electric food processor or stick blender
Pestle and mortar
TIP
Cardamom works really well with banana but it is a leap of faith for some – it can be left out completely if you prefer.
1 Follow the same method as Chocolate Orange Brownie Cake, but add the crushed cardamom seeds to the pan with the chocolate and butter, and add the mashed banana in place of the orange.
Jewelled Fruit Loaf
Packed with fruit and nuts this cake is a real gem when you slice it up. Soaking the fruit overnight plumps it up so it’s sweet and juicy – but don’t worry if you forget, there’s a magic trick for that!
Makes one 900g (2lb) loaf cake
Prep: 20 minutes plus overnight soaking
Bake: 1 hour 10 minutes
Oven:160°c (fan)/180°c/350°F/Gas Mark 4
Ingredients
50g (1 3 ⁄ 4 oz) dried apricots
100g (3 1 ⁄ 2 oz) sultanas (golden raisins)
70g (2 1 ⁄
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