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Better late than never. You still have time to make this before Sunday. I made mine yesterday, it took about 20 minutes to put together 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products. These can be substituted with similar.

INGREDIENTS:

METHOD

  1. Line a cake/pudding tin (that will fit in your inner pot) with greaseproof paper.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition – if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with he lid if you are using Mr D’s Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D’s Thermal Cooker and trivet you need the water 2 cm above the trivet.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 5 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.

Happy Easter

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For afternoon tea on Mother Day what could be better than a lemon drizzle cake. This is a wonderful cake gets eaten very quickly and is loved by everyone.
Using a thermal cooker this cake can be cooked anywhere and does not need an oven. All you need is a thermal cooker and a heat source to get the cake started. The main cooking is done without power.
The cake is cooked in a stainless steel cake/pudding tin with a lid to stop water from dripping on the cake.

INGREDIENTS

  • 150g margarine, softened
  • 150g caster sugar
  • 3 large eggs, beaten
  • 150g self-raising flour
  • 1 tsp baking powder
  • 1 lemon zest, finely grated
  • 30ml milk

INGREDIENTS FOR THE DRIZZLE

  • juice and finely grated zest of 1½ lemons
  • 90g caster sugar
  • 2 tbs honey

Lining the tin: Cut two circles of baking paper to fit a cake tin (one for the base and one for the top) that will fit in your thermal cooker. Grease the tin and line the base with one circle.

METHOD

  1. Prepare the cake/pudding tin as described above.
  2. Whisk the eggs in a bowl.
  3. In another bowl cream the margarine and sugar until it becomes pale in colour.
  4. Whisk in the flour, baking powder and milk.
  5. Slowly add the eggs bit by bit and continue to beat until well combined.
  6. Mix in the lemon zest.
  7. Spoon the mixture into a cake/pudding tin and spread it out evenly.
  8. Put the lid onto the cake/pudding tin and clip down (If using another cake tin without a lid, cover with foil and tie securely with string).
  9. Place the cake/pudding tin inside the inner pot on a trivet.
  10. Add enough boiling water to come ¾ the way up the side of the cake/pudding tin. If you are using a Mr D’s Thermal Cooker and trivet you need the water 2cm above the trivet.
  11. Bring back to the boil and then turn down the heat to a low simmer. Simmer  gently with the lid on for 20 minutes.
  12. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  13. Close the lid and leave to cook for a minimum of 2 hours. It can be left overnight.
  14. Once cooked, allow to cool in the tin for a few minutes.
  15. Remove from the cake/pudding tin and place on a wire rack.
  16. Put all the ingredients of the lemon drizzle mix into a saucepan and heat until the sugar has melted.
  17. Put the cake on a plate and prick it in several places with a wooden skewer.
  18. Pour the hot sugar/lemon syrup over the warm cake.
  19. Decorate with some lemon zest and a little icing sugar when cool before serving.

 

Click to play this Smilebox slideshow: Lemon Drizzle Cake
 
 

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This is the first cake that I tried in my thermal cooker and when we demonstrate at shows people often can’t believe that you can cook a fruit cake in a thermal cooker. Well the proof is above and it is worth giving this recipe a try.

Ingredients

  • 375g mixed dried fruit
  • ¾ a cup of brown sugar
  • 1 tsp mixed spice
  • grated rind of an orange
  • ½ cup of water or orange juice
  • ¼ cup of whisky
  • 125g butter
  • 2 lightly beaten eggs
  • 1 cup of self raising flour
  • 1 cup of plain flour
  • ½ tsp of bicarbonate of soda

 Method

  1. Place the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water, liquor and butter.
  2. Bring the mixture to the boil and simmer uncovered for 5 minutes.
  3. Allow the mixture to cool. This is very important as the eggs will cook if the mixture is hot.
  4. Mix in the eggs.
  5. Stir in the sifted flour and bicarbonate of soda .
  6. Line a 16 cm round cake tin (Mr D’s Cookware does an ideal cake tin) with baking paper. If you butter the inside of the tin a circle of baking paper in the base will be enough.
  7. Spoon the mixture into this prepared cake tin.
  8. Lay a round of baking paper on top of the cake mixture then If you are not using a cake tin with a lid cover the tin with a trimmed piece of eco-friendly foil to prevent condensation from dripping on the cake while cooking.
  9. Place a trivet in the inner pot and fill with hot water just over the level of the trivet.
  10. Put the covered cake tin on the trivet and carefully adjust the hot water to come ¾ up the side of the cake tin.
  11. Bring the water to the boil.
  12. Put the lid on and turn down the heat. Simmer gently for 30 to 40 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and leave to cook for a minimum of 4 to 5 hours. Ideally the cake should be left to cook overnight.

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