Cinnamon Roll Cake

Everyone I know loves cinnamon rolls or buns but lets be honest they're for breakfast or teatime but delicious as they are they're not that presentable.  Here then is a simple solution that produces a delicious fluffy cake style cinnamon roll that can be cut into slices.

CINNAMON ROLL CAKE

 CAKE

• 350g plain flour
• 3 tbsp sugar
• 1 tsp salt
• 1 sachet of dried yeast
• 120ml water
• 60ml milk
• 50g butter
• an egg

FILLING

• 50g butter, softened
• 1.5 tbsp cinnamon
• 50g sugar

GLAZE

• 125g icing sugar
• 1 tbsp milk or cream
• 1 tsbp maple syrup ( I used caramel syrup)
• 1 tsp vanilla essence

Set aside 50g of flour.
In a large bowl mix together the rest of the flour, sugar, salt and yeast
In another bowl heat the water, milk and butter together in the microwave till the butter has melted 
Stir this mixture into the flour followed by the egg and enough of the reserved flour to make a soft dough
The dough is ready when it pulls gently away from the bowl and has an elastic consistency
On a lightly floured surface knead for 3-4 minutes using the rest of the reserved flour
Form it into a bowl, place in a lightly greased bowl,cover tightly and let rest for 30 minutes
It will rise slightly.

After 30 minutes roll out the dough to a rectangle about 15x12 inches
Spread the softened butter over the dough
Mix the cinnamon and sugar together and sprinkle over the butter.

Grease a 9" round cake tin

Using a very sharp knife or pizza cutter cut the dough into six 2" strips
Loosely roll up one strip and place it in the centre of the pan then coil the remaining strips around the centre one starting each one where the previous one ended
Any of the filling that you lose can go back on top

Loosely cover the cake with foil and allow to rise in a warm, draft free place for 60-90 minutes.

I preheated the oven to the lowest setting then turned it off.  After the dough has nearly doubled in size preheat the oven to 350F/180C/Gas 4

Bake for 30-35 minutes till lightly browned, place the foil back over the top after 15 minutes to stop it over browning.

Remove from the oven and allow to cool.

Make the glaze by beating all the ingredients together and drizzle over the top

This cake is best eaten the same day but warms up nicely in the microwave the next day.

Bajan Macaroni Pie

If you're lucky enough to have been to Barbados you will be familiar with this favourite of my family.  Instead of the sloppy macaroni cheese with which we're familiar in Barbados they bake it into a firmer consistency.  Italian breadcrumbs are now available in supermarkets but before they were I just used to toss some regular breadcrumbs with some pizza seasoning for a very decent alternative.

BAJAN MACARONI PIE

• 1lb of macaroni
• 1lb grated cheese
• large tin of evaporated milk
• 2 tbsp hot dog type mustard
• 2 tbsp tomato ketchup
• 1 tsp hot sauce
• Italian seasoned breadcrumbs

Preheat the oven to 180c/350f/Gas 4

Butter a deep casserole dish about 13 x 9

Reserve enough cheese to sprinkle over the top (or grate some more!)

Cook the macaroni in salted boiling water

Combine all the other ingredients except the breadcrumbs in a large bowl

Drain the cooked macaroni and tip into the bowl then stir well to combine completely

Tip into your buttered dish and sprinkle with reserved cheese and breadcrumbs

Bake for 30-45 minutes till heated through and crusty on top

Eat however you want to, hot, warm or cold, its delicious every way!

Goats cheese, gruyere and sun dried tomato tart

Now summer is here; sort of, its time for lunches in the garden with friends and this tart really hits the spot in that department.  It is easy to prepare and can be served warm or cold.  I served it with tomatoes roasted on the vine and a little salad and it went down a storm.  Follow it up with Lemon and clotted cream shortbread for that perfect lunch.

GOAT'S CHEESE, GRUYERE AND SUN DRIED TOMATO TART

 

PASTRY

• 200g plain flour
• 100g butter
• about 4 tbsp. cold water

FILLING

• 2 large eggs
• 150ml double cream
• 165g gruyere, grated
• 150g sun dried tomato paste
• 75g crumbly goats cheese

For the pastry pulse the flour and butter in a food processor until it resembles breadcrumbs.  Then  add cold water and pulse till it combines.  A slightly wet texture makes it stretchier and crisper when baked
Lightly grease a 23cm x 2.5cm loose bottomed tart tin.  One with a ventilated base is even better.
Knead the pastry on a floured work surface then roll out to fit the tin.
Line the tin pressing into the sides and leave 1cm hanging over the edges
Prick it all over with a fork then chill in the freezer for half an hour

Preheat the oven to 170c/325F/Gas 3
Cover the pastry with baking paper and baking beans and bake for 20 minutes
Remove the beans and paper and bake for a further 10 minutes till crisp and golden brown
Trim the top to neaten

For the filling, whisk the eggs and cream in a bowl.  Stir in the gruyere.  Spread the tomato paste evenly over the base of the tart then pour in the egg mix.  Crumble the goats cheese randomly over the top and bake for 35-40 minutes till it is set and a mottled light golden brown.  Cool for ten minutes before serving.



Mochaccino Cake

I saw a Jamie Oliver cake recently that I liked the look of being a fan of coffee cakes so I decided to modify it slightly and make my own version.  If your buttercream is a little thick dilute it with something creamy, I used Baileys to good effect!

MOCHACCINO CAKE

 

 

• 225g butter, softened
• 225 golden caster sugar
• 4 eggs
• 50g ground almonds
• 200g self raising flour
• 1 tsp baking powder
• 150ml espresso
• 2 tbsp. Kahlua or other coffee liqueur
• 1 tsp vanilla extract

 

Buttercream

• 100g butter, softened
• 200g icing sugar
• 150g plain chocolate, melted

 

Preheat your oven to 180C/350F/Gas 4

Grease and line the base of two round 20cm (8") cake tins

Cream the butter and sugar till fluffy then beat in the eggs

Fold in the almonds, flour, baking powder and a pinch of salt, until just incorporated

Stir in the espresso with the Kahlua and vanilla

Divide evenly between the tins and bake for 20-25 minutes till a skewer comes out clean from the middle

Don't overcook this cake, moistness is the key

Cool on the tins for five minutes then turn out to cool completely on a rack

 

To make the buttercream
Cream the butter and icing sugar till smooth and creamy then beat in the sugar
If too thick to spread easily dilute with something creamy
Spread half the buttercream over one half of the cake
Place the other half on top and spread the rest of the buttercream over the top
Sprinkle with cane sugar for a little crunch if desired





Sweet potato and coconut soup

When I first came across this recipe it was titled 'Speedy sweet potato and coconut soup'.  Speedy? It took 20 minutes to grate the sweet potato and ten minutes to bring it all to the boil, what's speedy about that.  So forearmed is forewarned and this is a delicious soup especially served with warm naan breads.  If your creamed coconut comes out of the carton in a solid block as mine did, don't worry, it grates really easily then dissolves nicely into your soup.  Sorry about the boring photo, its a bit hard to make soup exciting.

SWEET POTATO AND COCONUT SOUP

 

• 1 tbsp. garlic oil
• 1 onion, chopped
• 1 tsp green Thai curry paste
• 750g sweet potatoes, grated
• 1.5L vegetable stock
• 1/2 sachet of creamed coconut
• seasoning ( I didn't need any)

Heat the oil in a large deep pan then soften the onion for five minutes
Stir in the curry paste and cook for a minute more
Add the sweet potato and stock then bring quickly to the boil and simmer for five minutes till the potato is tender
Remove from the heat and stir in the coconut and seasoning if required
Blend to a smooth consistency with a stick blender if you have one or in a liquidiser



Tiramisu cake

Tiramisu is Italian for 'lift me up' and I bet that's how you've felt after eating that stodgy calorie laden dessert that's served everywhere in the UK.  I was recently lucky enough to eat tiramisu made by an Italian friend and it was completely different.  It was light and refreshing and had hardly any of the mascarpone that its usually stuffed with.  Although not strictly tiramisu this cake echoes that in that it has all the flavours and is light and a pleasure to eat.  It also lifts you up.  This is also a fatless and flourless sponge so may be useful for those of you with dietary intolerances

TIRAMISU CAKE

 

 



• 6 eggs, separated
• 250g light muscavado sugar
• 350g ground almonds
• 1.5 tsp baking powder

For the filling

 

• 250g mascarpone
• 2 tbsp. golden syrup
• 1 tbsp. cold espresso
• 1 tsp vanilla extract
• 5tbsp double cream
• 1 Caramac bar grated

Preheat your oven to 200C/400F/Gas 6

Grease and line the bases of two 20cm (8") loose bottomed cake tins

In a large bowl whisk the egg whites till stiff

In another bowl whisk the egg yolks and sugar till pale and creamy

Gently fold the egg whites into the yolk mixture in three portions

Fold in the almonds and baking powder till thoroughly and evenly combined

Divide the mixture equally between the two tins and tap them on the side to release any air bubbles

Bake for 20-30 minutes until the top feels springy to the touch and the sides are shrinking away from the tin.  A skewer should come out clean.

Run a knife round the edge of the tin and release the cakes from the tin but leave to cool on the bases.

Once the cakes are cool remove the baking paper

 

For the filling combine the mascarpone with the syrup, coffee and vanilla in a large bowl

In another bowl whisk the cream until soft peaks form then fold into the mascarpone in two portions

 

Smooth half of this over one of the cakes spreading it right up to the edge

Spread the rest over the top then grate the Caramac over the top ( easiest at room temperature)

Chill in the fridge for a few hours to set the filling.

 

 

Baileys Ice Cream Roll

If you like Baileys then this is a really easy ice cream dessert that looks impressive and harder than it actually is.

BAILEYS ICE CREAM ROLL

 

 

CHOCOLATE FILLING

• 300ml double cream
• 200g good quality plain chocolate

 

ICE CREAM

• 300ml double cream
• 500ml fresh vanilla custard, chilled
• 4 tbsp Baileys

 

Line a 23cm x 33cm swiss roll tin with foil and then baking paper

 

For the filling: Chop the chocolate.  Heat the cream in a saucepan until it is about to come to the boil.  Stir in the chocolate until it has melted and combined into a smooth mixture.

Allow to cool then place into the fridge to chill.  When it starts to thicken it is time to start the ice cream

 

Whip the cream in a large bowl until it just holds its shape

Whip in the custard and Baileys till thickened

Spread into the swiss roll tin then place in the freezer

 

 

When it is just frozen but not hard remove from the freezer and spread the chocolate mixture over the top

 

From one of the narrow ends carefully roll up into a roulade making sure that the paper doesn't get wrapped into the roll.  use the warmth of your hands to achieve a tight roll then wrap up well in the paper and foil and place back into the freezer for 5-6 hours

To serve, remove from the freezer to the fridge for half an hour to soften slightly then cut into slices.