Eggless cake :)

1/2 tin (200 grams) condensed milk
140 gms self raising flour
1 tsp baking powder
1/2 tsp baking soda
60 ml melted butter or margarine
1 tsp vanilla essence
 

 

1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. Oz. ) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree c (400 degree f) for 10 minutes. Then reduce the tempreture to 150 degree c (300 degree f) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.

blackberry tart

YAY! blackberrys are in season make the most of it !!



for the shortcrust pastry
• 125g butter
• 100g icing sugar
• a small pinch of salt
• 255g plain flour
optional:
• 1 vanilla pod, scored lengthways and seeds removed
• zest of ½ a lemon
• 2 large egg yolks, preferably organic
• 2 tablespoons cold milk or water

for the filling
• 1 vanilla pod
• 500g mascarpone
• 100ml single cream
• 3 tablespoons sugar
• 3 tablespoons grappa or vin santo
• 310g blackberries (or other fruit, see above)
• 2 tablespoons blackberry or raspberry jam
• a small handful of fresh baby mint leaves




First you will need to grease a 28cm loose-bottomed tart tin with a little butter. To make your pastry, cream together the butter, icing sugar and salt and rub in the flour, vanilla seeds, lemon zest and egg yolks – you can do all this by hand or in a food processor. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly. Don’t work the pastry too much, otherwise it will become elastic and chewy, not flaky and short as you want it to be. Wrap the dough in cling film and place in the fridge for at least an hour. Remove it from the fridge, roll it out and line your tart tin. Place in the freezer for an hour. Preheat the oven to 180ºC/350ºF/gas 4 and bake the pastry case for around 12 minutes or until lightly golden.

To make the filling, split the vanilla pod in half lengthways and scrape out the seeds by running a knife along the inside of each half. Put the mascarpone, cream, vanilla seeds, sugar and grappa into a large bowl and whip until shiny. Have a taste – you should have an intensely rich, fluffy and lightly sweetened cream with a fresh hint of grappa. If you can’t get grappa, you can do it without, or add a swig of vin santo instead.

Once the pastry has cooled, get yourself a spatula and add the sweetened cream to the pastry case. Smear it all round so it’s reasonably level, then cover it with the berries – place them lightly on the cream, no need to push them in. If you want to be a bit more generous than this, feel free, and if you want to mix your berries you can do this too. Next, in a small pan, melt down a couple of tablespoons of jam with 3 or 4 tablespoons of water. Stir until it becomes a light syrup, then, using a clean pastry brush, lightly dip and dab the fruit with the jam.

Sprinkle with the baby mint leaves before eating. Great served either as one large tart or as small individual ones. Lovely with your afternoon tea. Either serve straight away or place in the fridge until you’re ready to eat it.

sorry for no new posts

Hey im very sory for not posting anything new !!
Some of you may know i have horses at a farm and there has just been hatched 10 baby ducklings but the evil mum tryed to kill one so he adopted it and its living in a huge thing in my kitchen so baking with a duck in my kitchen errrrmmmm not a good idea haha so iwill be baking soon ! it will be mve into my bed room in a huge box thing :)

if you have facebook like BC Cup and cakes

Same logo same me just new more posts more people and more fun :)  so like BC Cup and cakes on facebook - the fun stats there :)