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.