Menier Chocolate Christmas Cake

Menier Chocolate Christmas Cake

This Christmas cake pulls out all the stops, it is rich in dried fruits housed in a decadent chocolate and spiced batter. Dense, flavourful, with hints of cinnamon and mixed spice.

Serves 15

Prep time:  30 minutes (plus overnight soaking time)

Cooking time: 2 hours

Ingredients

225g sultanas

225g raisins

200g currants

200g glace cherries

150g dried apricots, roughly chopped

125g dried figs, roughly chopped

150ml brandy

200g unsalted butter

200g dark brown soft sugar

100g Menier dark chocolate, broken

1 tsp vanilla extract

2tbsp black treacle

200g self-raising flour

100g ground almonds

3tbsp Menier cocoa powder

1tsp mixed spice

½ tsp ground cinnamon

3 free-range eggs, beaten

Method

1.    Place all the dried fruit into a large bowl and add the brandy.  Stir well and leave to soak overnight.

2.    Put the butter, sugar, chocolate, vanilla, treacle and soaked dried fruits into a large saucepan.  Heat gently until everything has melted together and is fully combined.

3.    Preheat oven to 150°C/130°C fan/gas mark 2. Line a deep loose bottomed cake tin, 23cm round or 20cm square, with baking parchment.

4.    In a bowl mix the flour, almonds, cocoa and spices together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture.

5.    Pour into the prepared tin and bake for 1 ½ hrs - 1 ¾ hours or until a skewer poked in comes out clean. Cool in the tin, once cooled remove from the tin and wrap in greaseproof paper and store in an air-tight container until ready to decorate.  Enjoy!

Venetian Orange Cake

Venetian Orange Cake

This is a stunning flourless orange & almond cake with a zesty syrup.  It is the perfect accompaniment to any coffee break.

Makes 12

Preparation time: 20 minutes (plus 2 hours boiling the oranges)

Cooking time: 1 hour 30 minutes °

Ingredients

2 large oranges

100g soft dark brown sugar

400g caster sugar

6 medium free-range eggs

250g ground almonds

1 1/2 tsp baking powder

1 orange, zest & juice

To serve

250g Mascarpone

2tbsp double cream

Method

1.    Place the 2 oranges into a large pan, fill with water and boil gently for 2 hours.  Remove the oranges and allow to cool, reserve the liquid.

2.    Add the brown sugar and 200g of the caster sugar to a food processor and crack in the eggs.  Blitz until light and fluffy.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4. 

4.    Cut the cooled oranges into medium sized pieces, removing any seeds and add to the food processor, blitz until smooth.

5.    Now add the ground almonds and baking powder, whizz to combine.

6.    Grease and line a 24 cm cake tin with baking parchment.  Pour the mixture into the tin and bake for 1 – 1 ½ hours.

7.    Meanwhile make the syrup buy pouring the orange cooking liquid into a large pan.  Use water to top up the liquid to 750ml (if there is not enough liquid).  Add the remaining 200g of caster sugar, the juice and zest of an orange.  Bring to a fierce boil for 10-15 minutes or until thick and syrupy, remember the syrup will thicken more when removed from the heat.  Allow to cool and drizzle the orange syrup over the cooled cake.

8.    To serve, mix the mascarpone with the double cream and serve on the side.  Enjoy!

Cake Server - Sophie Conran Rivelin Cake Server https://www.arthurprice.com/category/for-the-home/sophie-conran-tableware/rivelin-cake-server

                                        

·         This beautiful cake server was gifted by Arthur Price

The Best Christmas Cake

The Best Christmas Cake

This Christmas cake pulls out all the stops and can be decorated in any way you want!  If you have time, feed it with brandy weekly on the run up to Christmas.

Serves 16

Preparation time: 40 minutes (plus overnight soaking)

Cooking time: 2 – 2 ½ hours

Ingredients

225g sultanas

225g raisins

200g currants

200g glace cherries

150g dried apricots, roughly chopped

125g dried figs, roughly chopped

150ml brandy

175g butter, softened

175g soft dark brown sugar

2 tbsp black treacle

3 large eggs, beaten

225g plain flour

1tsp mixed spice

½ tsp ground cinnamon

40g ground almonds

Preparation method

1.    Place all the dried fruit into a large bowl and add the brandy.  Stir well and leave covered overnight.

2.    The next day, preheat the oven to 140°C/120°C Fan/Gas mark 2.  Line the base of a 23cm loose-bottomed cake tin with baking parchment.

3.    In a large bowl beat the butter, sugar and treacle until light and fluffy with a wooden spoon.  Now add the eggs one by one, beating as continuously adding a tablespoon of flour with the final egg.  Add the rest of the flour, spices and ground almonds.  Gently fold together with a metal spoon until thoroughly combined.  Now add the fruit and stir well and spoon carefully into the prepared tin.

4.    Bake in the oven for 2 hours, check with a skewer, if it comes out clean the cake is ready.  If not, continue to bake for a further 15 minutes up to 2 ½ hours and remove from the oven.

5.    Once the cake has cooled remove from the tin and wrap in greaseproof paper feeding it with brandy once a week for 4-6 weeks until ready to decorate.  Enjoy!

Menier Chocolate Easter Log

Menier Chocolate Easter Log

This cake is extremely light and delicate with a rich chocolate buttercream, as it is so light your guests will want more and more!

Makes 8-10

Prep time:  45 minutes

Cooking time: 20-25 minutes

Ingredients

6 large eggs, separated

150g caster sugar

50g Menier cocoa powder

For the icing & filling

200g Menier milk chocolate, chopped

200g icing sugar

200g unsalted butter, softened

To decorate

Icing sugar

Method

1.    Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and line a 23cm x 33cm Swiss roll tin with baking parchment, grease with butter and set aside.

2.    In a large bowl beat the egg yolks and sugar with an electric whisk until creamy and thick.  Sift the cocoa powder and mix thoroughly.  In a separate bowl whisk the egg whites and fold into the cocoa mixture gradually.  Pour the mixture into the tin and bake in the oven for 20-25 minutes.

3.    Allow the cake to cool slightly before turning out of the tin, allow to cool for 30 minutes.

4.    To make the icing, melt the chocolate over a bowl of simmering water.  Remove from the heat and set aside to cool.  Now add the icing sugar and butter to a food mixer and blend until smooth.  Add 2 tbsp of chocolate and mix through.

5.    Place half of the icing mixture in a bowl, this will be used as the filling.  Add the remaining chocolate to the icing mixture in the food mixer and gently blend until smooth, this is the icing for the cake.

6.    For the cake, remove any crusty edges and using a palette knife spread the filling over the whole cake.  Now roll the cake starting from one of the long sides making sure the first roll is tight.  Once the whole cake is rolled, spread the icing over the whole cake.

7.    To decorate, drag a fork through the chocolate icing so it resembles the bark on a log.  Chill in the refrigerator for 30 minutes to set and decorate with Easter decorations.

Lemon & Menier White Chocolate Cake

Lemon & Menier White Chocolate Cake

A fantastic light lemon and almond sponge covered in a delicious Menier white chocolate topping!

Serves 10

Prep time 30 minutes

Cooking time 40 minutes

Ingredients

175g butter, softened, plus extra for greasing

175g golden caster sugar

4 lemons, zest of 4, juice of 1

4 eggs, separated

100g self-raising flour

1 tsp baking powder

100g ground almonds

For the topping

200g Menier white chocolate

200ml creme fraiche

Lemon rind, to decorate

Preparation method

1.  Preheat the oven to 180°C/160°C Fan/Gas Mark 4.  Grease two 20cm sandwich tins and line the bases with baking parchment.

2. Place the sugar into a large bowl and add the butter and lemon zest, beat until the mixture is pale and fluffy then add the egg yolks.  Sift the flour and baking powder over the mixture and fold through lightly.  Then fold through the almonds and lemon juice.  

3. In a separate bowl whisk the egg whites until they can hold their shape.  Now fold through a third of the egg whites into the cake mixture.  Repeat with another third and then the final third.  Try not to over mix the mixture otherwise you will lose the lightness.

4. Divide the cake mix between the 2 cake tins and bake in the preheated oven for 30-35 minutes.  Remove from the oven and leave to cool in the tin for 5 minutes and then remove and leave to cool on a wire rack.

5. For the topping, place the chocolate in a bowl and melt over a slightly simmering pan of water and leave to cool.  In a separate bowl whip the crème fraiche until it is thick then fold through the white chocolate.  Place one cake on a serving plate and spoon half the icing onto the cake and top with the other layer of cake.  Spread the rest of the icing on top then allow to set in the fridge for at least one hour.

6.  To decorate the cake, melt the remaining chocolate and spread thinly over a baking tray.  Leave to set in the fridge then sprinkle with lemon rind.  Cut into slices and enjoy!

Menier Chocolate Brownie Mug Cake

Menier Chocolate Brownie Mug Cake

Very easy & delicious – get a chocolate fix in minutes with this Chocolate Brownie Mug Cake!

Serves 1

Prep time:  2 minutes

Cooking time: 1 minute 15 seconds

Ingredients

3 tbsp plain flour

3 tbsp light brown sugar

3 tbsp cocoa powder

3 tbsp milk

3 tbsp vegetable oil

½ tsp vanilla extract

20g Menier Swiss Milk Chocolate

Method

1.    Place all the dry ingredients into a microwavable mug and mix through with a fork.  Now add the milk, oil and vanilla extract and mix thoroughly.

2.    Break up the chocolate and mix through.

3.    Microwave for between 1 minute and 1 minute 15 seconds (timing is based on my 800kw microwave so timings may vary).

4.    Allow to cool for 5 minutes and serve warm with ice cream and/or caramel sauce, enjoy!

The Best Banana Bread

The Best Banana Bread

This has to be the BEST banana bread I have ever tasted.  It is very easy to make with perfect results every time... a perfect breakfast!

Makes 10 slices

Prep time: 20 minutes

Cooking time: 1 hour

Ingredients

110g butter, softened plus extra for greasing

225g caster sugar

2 eggs

4 ripe bananas mashed

85ml buttermilk

1tsp vanilla extract

285g plain flour

1tsp bicarbonate of soda

½ tsp salt

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  In a large bowl cream the butter and sugar together until you have a light and fluffy mixture.  Mix in the eggs, mashed bananas, buttermilk and vanilla extract. 

3.  Sift in the flour, salt and bicarbonate of soda and fold into the mixture.

4.  Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour in the cake mixture.

5.  Place in the oven and bake for an hour or until risen and golden brown.  Remove from the oven and cool in the tin for 5 minutes then place on a wire rack to cool completely before serving.  Enjoy. 

Cooks tips

·         Make sure to use over-ripe bananas and the right size cake tin. 

·         If you do not have buttermilk you can use normal milk mixed with 1 ½ tsp of lemon juice or vinegar.

Lemon Drizzle Cake

Lemon Drizzle Cake

This is a very simple cake to make but is also one of the most irresistible – if I was you I would make two!

Serves 10 slices 

Prep time: 15 minutes

Cooking time: 45-50 minutes

Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

2 lemons, finely grated zest

225g self raising flour

The topping

1 ½ lemon, the juice
85g Caster Sugar

Method

1.    Preheat oven to 180°C/fan 160°C/gas mark 4.

2.    Mix together the butter and sugar until pale and creamy, then add the eggs one at a time. Slowly mixing altogether and then sift in the flour and add the lemon zest and mix until well combined.

3.    Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level with a spoon.

4.    Place in the preheated oven for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Whilst the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

5.    Leave in the tin until completely cool, then remove and serve.

Cooks Tips

·         Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

·         Give the cake a summery flavour by serving with tangy crème fraiche and summer berries such as blueberries, raspberries and blackcurrants.

Deliciously Sticky Gingerbread

Deliciously Sticky Gingerbread

A deliciously sticky and spicy ginger cake – brings back childhood memories of family Sunday teas.

Serves 10

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

225g self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g unsalted butter, chilled and diced

115g golden syrup

115g dark treacle

115g dark brown muscovado sugar

275ml milk

1 free range egg, beaten

Method

1.    Preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

2.    Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large bowl.  Add the butter and rub into the flour with the tips of your fingers until you have a mixture that looks like breadcrumbs.

3.    Pour the treacle and syrup into a small pan and melt gently until runny and then set aside.

4.    Put the sugar and milk into another pan and gently heat and stir until the sugar dissolves.  Set aside until lukewarm then whisk the milk into the flour mixture followed by the treacle mixture and then the egg.  Mix all together until you have a thick batter just like double cream.

5.    Pour into a 900g loaf tin about 26cm x 13cm x 7cm, greased with butter and lined with grease proof paper.  Bake in the oven for 45 minutes or until a skewer put into the centre comes out clean.  Leave to cool then remove from the tin and wrap in foil for at least a day before cutting it.  The bread will get stickier the longer you leave it.

Orange & White Chocolate Cake

Orange & White Chocolate Cake

A fantastic light orange and almond sponge covered in a delicious white chocolate topping

Serves 10

Prep time 30 minutes

Cooking time 40 minutes

Ingredients

175g butter, softened, plus extra for greasing

175g golden caster sugar

4 oranges, zest of 4, juice of 1

4 eggs, separated

100g self-raising flour

1 tsp baking powder

100g ground almonds

For the topping

200g white chocolate

200ml creme fraiche

100g white chocolate, to decorate

Preparation method

1.  Preheat the oven to 180°C/160°C Fan/Gas Mark 4.  Grease two 20cm sandwich tins and line the bases with baking parchment.

2. Place the sugar into a large bowl and add the butter and orange zest, beat until the mixture is pale and fluffy then add the egg yolks.  Sift the flour and baking powder over the mixture and fold through lightly.  Then fold through the almonds and orange juice.  

3. In a separate bowl whisk the egg whites until they can hold their shape.  Now fold through a third of the egg whites into the cake mixture.  Repeat with another third and then the final third.  Try not to over mix the mixture otherwise you will lose the lightness.

4. Divide the cake mix between the 2 cake tins and bake in the preheated oven for 30-35 minutes.  Remove from the oven and leave to cool in the tin for 5 minutes and then remove and leave to cool on a wire rack.

5. For the topping, place the chocolate in a bowl and melt over a slightly simmering pan of water and leave to cool.  In a separate bowl whip the crème fraiche until it is thick then fold through the white chocolate.  Place one cake on a serving plate and spoon half the icing onto the cake and top with the other layer of cake.  Spread the rest of the icing on top then allow to set in the fridge for at least one hour.

6.  To decorate the cake, melt the remaining chocolate and spread thinly over a baking tray.  Leave to set in the fridge then use an angled knife blade to scrape chocolate curls.  Pile the curls in the middle of the cake.  Cut into slices and enjoy!

Banana Loaf Cake

Banana Loaf Cake 

A delicious and moist banana loaf cake with a wonderful banana frosting topping! This is a perfect cake for afternoon tea.

Serves 8-12

Prep time:  15-20 minutes

Cooking time:  35-40 minutes

Ingredients

For the cake

100g butter, softened, plus extra for greasing

200g light brown sugar

1 tsp ground cinnamon

2 medium eggs

300g over-ripe bananas

60g plain chocolate, chopped or in buttons

80g walnuts, toasted & roughly chopped

180g plain flour

1 tsp bicarbonate of soda

For the frosting

100g full-fat cream cheese

100g unsalted butter, softened

250g icing sugar, sifted

30g banana, mashed

Preparation method

1.  Preheat the oven to 175°C/155°C/Gas mark 4 and grease a 23cm x 13cm loaf tin with butter.

2.  Place the butter, light brown sugar and cinnamon in a mixing bowl and cream together until pale and fluffy.  Beat the eggs lightly and slowly add to the mixture while mixing on high speed.

3.  Mash the bananas and add to the cake mix, followed by the chocolate and the walnuts.  Sift the flour and bicarbonate of soda together and add to the cake mix on a low speed until combined.  Pour the mixture into the loaf tin and bake for 35-40 minutes.  Take out and leave to cool.

4.  For the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy.  Place the butter and icing sugar in a separate mixing bowl and cream together until pale and fluffy.  Add the cream cheese, a little at a time to the butter mixture and mix at a high speed until the frosting is combined.  Add the mashed banana.  Once cool, cover the top of the cake with frosting and chill for 30 minutes to set the frosting.  Serve at room temperature and enjoy!

Plum Drizzle Cake

Plum Drizzle Cake

Wow, this is now my new favourite cake!  It is very easy to make and just so scrummy – it won’t last long.  I made it with plums from my garden, luckily there are a lot more plums to pick.

 

Serves 8

Prep time:  15 minutes

Cooking time: 60 minutes

 

Ingredients

250g self raising flour

175g soft butter, plus extra for greasing

175g golden caster sugar

2 eggs

2 tsp vanilla extract

175g plums, stoned & diced (weight after stoned)

140g caster sugar

1 lemon, juice only

 

Method

1. Preheat the oven to 180°C/160°C Fan/Gas mark 4 and grease a 900g loaf tin.
2. Place the flour, butter, sugar, eggs and vanilla extract into a large bowl and beat with a hand mixer for 5 minutes until pale and creamy – this mixture is very thick.
3. Spoon a third of the cake mixture into the tin, and scatter with 50g of the plums.  Now spoon over another third of the mixture and spread out, scatter over another 50g of the plums.  Then spoon the remaining cake mix into the tin and gently spread out with the back of a spoon.
4. Bake in the oven for 1 hour, until a skewer inserted comes out clean.
5. In the meantime, place the remaining 75g of plums in a small bowl with 140g caster sugar and the juice of 1 lemon and mix through.  Poke the cake all over with a skewer and spoon over the fruit.  Leave in the tin until the cake is cool and the drizzle topping is crisp, enjoy!