50g demerara sugar
50g golden syrup
50g plain flour (could use GF flour too)
25g dried cranberries
25g flaked almonds
200g dark chocolate
Preheat the oven to 180C and line a baking sheet with baking pachment
Put the butter, sugar and syrup into a ban and heat gently until everything has melted. remove from the heat and add all the other ingredients apart from the chocolate.
Give the mixture a good mix until everything is combined then using a spoon place teaspoons of the mixture onto the baking sheet, leave enough space between each florentine as they spread when they cook. You will find that you may have to do a couple of rounds of baking until you have used up all the mixture, alternatively line a second baking sheet.
Bake for 8-10 minutes, until golden, remove from the oven and allow to cool before carefully lifting them off the baking parchment with a fish slice or palette knife onto a cooling rack.
Melt the chocolate in a heatproof dish over a pan of hot water, then spread the chocolate onto the flat side of the florentine mixture, return to the cooling rack, chocolate side up and allow to cool and set.
The florentines will last 5 days in an airtight container
500g self raising flour (can be Gluten free)
85g sugar - unrefined if possible
3 tbsp poppy seeds
1 tbsp baking powder
250ml orange juice - freshly squeezed if poss
125ml oil or coconut oil
1 flax egg (1 tbsp ground flax and 2 tbsp water mixed)
1 tsp vanilla extract
Really simple vegan cake that stays all soft and sticky!
Add the flour, poppy seeds, baking powder into a bowl and mix. Add the orange juice and the oil. If you are using coconut oil, probably best to gently melt it first. Add the flax egg and the vanilla and give everything a good mix. Grease an 18cm - 20cm cake tin and pour in the mixture. Bake at 170 degrees Celsius for thirty minutes. it will be ready when a knife comes out clean when inserted into the middle of the cake.
The icing is more of a drizzle so mix 100g icing sugar with the juice of two oranges and half a tbsp of hot water and give everything a good mix to get rid of any lumps, If the icing is too watery add a little more icing sugar and if it is too stiff add more orange juice or water. Drizzle over the top of the cake so that it dribbles over the sides and forms a puddle at the bottom.
300g butter softened
300g ground almonds
1.5 tsp vanilla extract
zezt of two oranges
juice of 1 orange
150g stewed rhubarb
150g polenta fine
1 tsp baking powder
Grease a largish tin - say 22cm diameter, and pre-heat the oven to 180 degrees Celsius.
In a bowl cream the butter and sugar together with an electric whisk until pale and creamy. Beat in the eggs.
Carefully mix in the polenta and almonds and then add the orange zest and juice, the vanilla and the rhubarb.
Pour into the prepared tin and bake for approx 40 mins or until the cake is golden and a skewer comes out clean if inserted into the middle of the cake.
Allow to cool and remove from the cake tin.
Decorate with sugar and flaked almonds.
You could also make a delicious rhubarb syrup to drizzle on top of the cake for an even more pronounced rhubarb flavour.
This is a lovely moist cake that can easily stand alone without any icing.
Makes 1 x 20cm tray
225g plain flour
80g pecan - chopped
1tsp baking powder
175g demerara sugar
80g maple syrup
2 eggs beaten
170g white chocolate roughly chopped
Pre-heat the oven to 180 degrees celcius and grease and line a baking tray.
Melt the butter in a pan, you will start to see white solids at the bottom of the pan, one they turn golden, remove from the pan, this will give a nice nutty flavour. Set aside in a bowl. Then toast the pecans until they are giving of a nice nutty smell too.
Whisk in the sugar and maple syrup to the butter and then followed by the eggs. Carefully fold in the flour and baking powder to this mixture. Finally gently mix in the pecans and the white chocolate. Pour into the prepared pan and bake for about 20-25 mins until it is set on top. You really do not want to overdue the blondies as you want that dense fudgy consistency, so don't worry if it feels a bit squidgy still. Put in the fridge to cool down quickly or even better prepare an ice bath and dunk the tin into the ice bath to cool the blondies very quickly, making sure not to drown them!!
Once cool, cut and serve - yum!
whisk the butter and sugar together with electric beaters, until smooth and creamy, add the eggs and beat until combined, add the flour and mix. Finally add three quarters of the chocolate and all the blueberries, mix gently until they are dispersed.
Grease a cake tin and spoon the mixture in and bake at 180 degrees Celsius for approx half an hour or until the cake is golden on top and a knife comes out clean if inserted into the middle of the cake.
Meanwhile make the butter icing. Whisk the butter until nice and pale, then add the icing sugar, making sure to beat out any lumps. Carefully add the milk, a little at a time as this can curdle the mixture. Add the vanilla extract and mix again.
Once the cake has been take out of the oven, removed from its tin and cooled completely. Half the cake horizontally and spread half the icing on the bottom part of the cake and half on the top. Finally scatter the remaining white chocolate on the top.
250g gluten free self raising flour (we use doves Farm)
splash of milk
2 bananas mashed
For the salted caramel:
200g granulated sugar, 90g salted butter, 120ml double cream
half a teaspoon of salt
150g chocolate melted for drizzle
In a bowl cream together the butter and sugar, once pale add the eggs and mix until incorporated, then add the flour, mix some more, finally add the mashed bananas and milk. Place in a greased 18cm cake tin and bake at 180 degrees Celsius for half an hour or until a skewer comes out clean.
Meanwhile make the salted caramel...
place the sugar in a pan on the hob at a low heat and stir constantly, the mixture will kind of clump together, continue to stir until the mixture melts into a lovely amber/brown liquid. Be careful not to allow the liquid to burn.
Once the sugar has melted add the butter in cubes, mix until the butter has melted.
Now very carefully add the cream in a slow drizzle - the liquid will bubble up, so make sure you do this bit slowly. Once the cream has been added, boil for 1 minute and then add the salt. Allow to cool.
Remove the cake from the oven and leave to cool for 10 minutes, then take the cake out of the tin. Allow to cool for a further half an hour.
Drizzle over the salted caramel and the melted dark chocolate. serve with some cream.
360g gluten free brown flour
140g buckwheat flour
60g gram flour
1 teaspoon salt
2 teaspoons dried active yeast
2 teaspoons molasses (or honey)
400ml warm coconut milk or soya milk or any nut milk
6 tablespoons oil
2 tablespoons sunflower seeds
2 tablespoons linseeds
2 tablespoons pumpkin seeds
Add all dry ingredients to a large bowl, mix thoroughly, then add all wet ingredients and mix again. Grease a loaf tin and pour the mixture into the tin. Allow to prove for about 40 mins and then place in the oven for approx 40 mins at 175 degrees celsius or until it is golden on top and a knife comes out clean when inserted. The bread is great to eat fresh after baking however it is also delicious toasted.