Use the best of the summer’s tomatoes in this delicious, herby tomato salad. I served mine with lamb fillet marinated in garlic, rosemary & lemon & some buttered new potatoes. But it’s perfect on it’s own, served with some crusty fresh bread to mop up the juices. The perfect simple supper.
One or two large tomatoes
A handful of cherry tomatoes ( I used red & yellow from my mum’s garden)
Handful of flat leaf parsley
2-3 basil leaves (I used purple basil from the garden)
A few chives
salt & pepper
1 tbsp cider vinegar
1 tbsp extra virgin olive oil
Chop your tomatoes how ever you please, I sliced mine in big thin slices & halved my cherry tomatoes.
Roughly chop your herbs, and add these to a bowl with the tomatoes
In a cup, lightly whisk your vinegar and olive oil, and season to taste. You can add more oil/vinegar to suit your taste. I like mine quite sharp.
Add this to your tomatoes & herbs and mix together. Add more seasoning if it needs it.
I’ve decided that this year I am going to start trying to be kinder to myself.
Yes, I want to loose weight and look great (I am off to Sri Lanka in 4 weeks and still don’t have my bikini body) but as young women there is so much pressure to be a certain way, and I simply get miserable when I realise I don’t fit the bill.
I read an article by Angelica Malin on About Time Magazine. Check it out here – she mentions that we all need a re-tox. A fabulous idea, which got me thinking. Instead of being so hard on myself I will change my outlook on life. I will do more exercise because I enjoy it, and not beat myself up when I’m too tired to go because of my fatigue. I will not eat all the biscuits at work because they are there and I’m bored. However, I will have a few cubes of chocolate in the evening because I really need something to satisfy me. Life is about balance, and if I eat healthy food that I really enjoy, go swimming and to the gym, because this lifts my mood and makes me feel fabulous, I can still eat a slice of cake or a dessert at the weekend because I really want it.
We all need to be kinder to ourselves. We all have busy lives, life is too short to spend hours in the gym, and deprive yourself of that bit of cake that you REALLY want but shouldn’t eat because your Instagram feed is full of pictures of girls that have better bodies than you.
Saying no to something simply makes us feel guilty when we do have it, and we only want it all the more because someone tells us we shouldn’t. So have that bit of cake, chocolate bar, or that biscuit that you want to dip into your mid-morning cup of tea. Just don’t go crazy. Life is all about balance!
I wanted to take a picture of something today, and thought about making a banana traybake with some black bananas that have been floating around the fridge for a bit too long. This is made with out sugar or butter/fat so a little bit better for us but still delicious. It has a texture between a traybake and blondie. I had a piece tonight with some warm custard. Really quick and easy to whip up, and great to pack into your lunchbox for an afternoon sweet-treat.
2 ripe bananas – mashed (the blacker the better)
60g sweetener – I used Sukrin Gold, as this is similar to brown sugar. You could substitute this for light brown sugar, or an alternative sweetner.
120g full fat Total Greek yoghurt
1 large egg
5 tablespoons milk
115g cashew butter – you could also use peanut butter
220g self raising flour
1 tsp cinnamon
1 tsp vanilla extract
pinch of salt
100g dark chocolate – chopped into chunks
25g chopped, toasted hazelnuts
To decorate – 3-4 cubes dark chocolate, melted
Preheat your oven to 180*c/160*c fan and line a tin with non-stick parchment paper.
In a bowl mix together the banana, sweetener, yoghurt, egg, and milk until well combined.
Add the cashew butter and vanilla extract and mix again.
Fold in the flour, salt and cinnamon.
Mix in the dark chocolate chunks.
Pour the batter into your lined tin, smooth out and push all the way to the corners.
Sprinkle the top with the toasted, chopped hazelnuts
Bake in the oven for 15-20 minutes or until it’s springy to touch and a skewer comes out clean.
Remove from the oven and leave to cool. Once cool, use a fork to drizzle the top with the melted dark chocolate.
Here’s a super quick recipe for you to try over the festive period. Perfect to use up chocolate from the selection boxes and biscuits left over from the biscuit tins. It’s ridiculously indulgent, but it is Christmas after all, and Christmas is all about excess!
200g milk or dark chocolate (or a mixture), chopped
150g butter, cubed
100g shortbread fingers
100g gingernut biscuits
100g dried cranberries
25 g pistachios
1tbsp golden syrup
1/2 tsp orange extract
For the topping
100g milk chocolate, melted
1 pack of mini gingerbread men (aprox. 25)
In a bowl, over a pan of simmering water, melt together the butter, chocolate, golden syrup & orange extract.
Crush your biscuits roughly with a rolling pin or food processor. I like the biscuit to be quite chunky. Roughly chop the cranberries & pistachios.
Mix the biscuits, cranberries and pistachios into the melted chocolate mixture.
Pour into a square tin lined with greaseproof paper, and press down so the mixture is even and pushed into the corners.
Leave to set in the fridge, then pour the melted milk chocolate overn the top. Top with your mini gingerbread men.
Leave to set in the fridge again, then slice into squares.
One of life’s simple pleasures has got to be a slice of hot, buttery toast & homemade jam served with a cup of tea, or coffee on a drizzly weekend morning. Lazing around the house, in comfy clothes watching the rain drops fall on the window.
This jam for me was a bit of an experiment. I went to Garson’s Farm & picked some plums & bought some apricots from their amazing farm shop. The apricot jam, which funnily enough I thought would turn out better isn’t quite right. However, I’ve decided that you can buy it in the shops & it’s much less hassle. This plum jam however, tastes amazing which is good news, as I made about 5 jars.
I thought jam making would be quite easy, but turns out it was quite a stressful experience for me. I had to boil my jam for a fair amount of time, to bring it to the consistency needed. It was so worth it though …
1kg plums (I used Victoria plums) stoned & quartered
1kg white, granulated sugar
1tsp ground cinnamon
tbsp lemon juice
knob of butter
Begin by sterilising your jars, I washed mine in hot soapy water then placed them in a low oven to dry. Keep your jars warm here until you are ready to fill them.
Place the plums and the water in a large saucepan, and cook on a low heat for about ten minutes until the plums start to soften.
Add the sugar, cinnamon and lemon to the pan.
Dissolve the sugar slowly, without boiling the mixture. This takes about ten minutes.
Once the sugar has dissolved, bring to a rolling boil, and cook until reaching a jammy consistency. This is 105*c on a sugar thermometer. You can also test it, by putting some plates in the freezer, and spooning some mixture on the cold plate and leave to cool. It should wrinkle slightly when you push it with your finger. This can take anywhere from 5 minutes, but it actually took me about 25 minutes.
When ready, take off the heat and stir in the butter – this helps to disperse any scum on the top. Leave to cool for about 10 – 15 minutes and then ladle in to your hot jars. Screw on the lids straight away to seal them, and leave to cool.
Serve on hot buttered toast, or spoon into the bottom of a pastry case and top with almond cake filling for a delicious twist on a Bakewell tart.
It makes great gifts for Christmas, simply add a homemade label with some ribbon, or be greedy and keep all the jars for yourself.
Easter may have come and gone but this recipe is perfect to use up those mini eggs and indulge just once more before we get back to working on our summer bodies! Easter is usually all about chocolate, and don’t get me wrong I LOVE chocolate, but the Creme Egg brownies have been done so I wanted to go down a different route. Easter is also about spring, yellow is the colour that comes to mind for me – daffodils, tulips and Easter chicks!
These cupcakes are inspired by the humble dippy egg, seeing as Easter is all about eggs! They have a surprise centre. A delicious, tangy lemon and passion fruit curd, that ooze like a dippy egg when cut, or bitten in to. There are a few parts to the recipe, but these can be made the day before, and assembled the next day. After all holidays are about being relaxed and fun, so why not get in your kitchen and have a go.
6oz caster sugar
6oz self raising flour
Tsp lemon extract
I only used half for this recipe, but why not serve the rest with some meringues and cream, or spread on toast?
Zest and juice of 2 lemons
4 egg yolks
Pinch of salt
4 passion fruits
100g White Chocolate
140ml double cream (I used half an elmlea carton)
1. Add the zest, juice, butter, sugar and salt in a small saucepan, and heat gently until the butter has melted and the sugar has dissolved.
2. Meanwhile whisk the egg yolks in a bowl, once the mixture in the pan has melted I added this to the egg yolks and whisked. How about making some Easter chick meringues with the left over egg whites?
3. Add this back to the saucepan and whisk continuously on a low heat until thickened, and bubbles start to appear. Ensure you whisk all the time, otherwise you’ll end up with scrambled egg!
4. Pour this into a heatproof bowl, and cover with cling film, making sure the film touches the curd directly, to stop a skin forming. Once cool enough refrigerate.
5. Once cool, scoop the flesh of four passion fruits and stir into the curd, set this aside in the fridge until ready to use.
1. Melt the white chocolate, you can either do this in a bowl over a pan of simmering water, or in a microwave. If using a microwave, ensure you don’t burn the chocolate as it has a high sugar content.
2. Add the cream to the chocolate and using an electric whisk (or a hand whisk and some muscle) whisk the mixture till light and fluffy. It should be thick enough to resemble a light buttercream. Be careful not to over whisk, otherwise the cream will split.
3. Set aside in the fridge until ready to assemble.
1. Preheat the oven to 180 or 160 fan and line a 12 hole cupcake pan with 12 cases.
2. I used a kitchen aid, but you can use an electric whisk or do it by hand. Beat the butter and sugar until pale and creamy.
3. Add the eggs one at a time, beating in between to ensure each egg is encorporated to avoid curdling. If it curdles, add some flour and continue. Mix in the lemon extract at this point. I used a Sainsburys taste the difference one.
4. Add the flour, and mix enough to encorporate all the flour, but don’t over mix other wise your cakes will be tough.
5. Spoon the mixture into the cases, and bake for around 20-25 minutes or until light and springy, and a skewer comes out clean.
6. Remove from the oven and allow to cool completely.
1. Using an apple corer, or a knife cut out a hole in the centre of each cake. The deeper the more lemon curd you can fit in! Yummy!
2. Fill the holes with the curd, you can use a piping bag or a teaspoon. I found the curd was fairly runny, so using a teaspoon was easier than a piping bag.
3. Top the cakes with a spoonful of the frosting, and smooth over with a pallette knife. I aimed for a dome, to look a bit like an egg shape.
4. Top with freeze dried raspberries, and mini eggs. However, you can top with whatever you like. This for me is what baking is about! I like the tang of the dried raspberries, but you could top with a little fresh passion fruit, some flakes of white chocolate or whatever you fancy!
Check my other post for instructions on how to make the Easter chick meringues, 🐥🐣.
I hope you get in the kitchen and have a go at these, it seems complicated, but if you take it in steps its achievable and you can impress all your friends. Feel free to send me pictures of your bakes!
I hope everyone had a lovely Christmas, filled with lots of food & love. I’m apologising for the lack of posts in the past couple of months. I got a new internship, and was working 7 day weeks for a while, but I have now left my weekend job and for once in a very long time feel settled and fairly happy. I am loving my internship & am looking forward to what 2016 holds for me. I have set my self some personal goals, I’d like to remind my self that these aren’t simply New Year’s resolutions that won’t make it past January. Instead goals that I’d like to aim for and hopefully achieve by the end of the year. I’m not going to beat myself up about them if I don’t complete them, as I don’t know what life holds but I will work incredibly hard for them.
Onto the recipe, which is adapted from a Jamie Oliver recipe. If you have any left over red wine from the heavy festive period, or any cream left over from all those desserts then this is the perfect recipe for you. I used a bottle of mulled wine (the type that’s already infused and spiced) but you can use some red wine and add those festive flavours, such as cinnamon, star anise & cloves. To his recipe I added a clementine, mascarpone cream, which was actually left over from the filling of our Christmas Eve yule log. But just use what you have, double cream is fine!
300ml red wine or mulled wine
300ml cranberry juice
1 cinnamon stick
A grating of fresh nutmeg
5 gelatine sheets
4 tablespoons double cream
Zest of 1 clementine
Icing sugar to taste
Place the wine, cranberry juice, sugar and cinnamon in a large pan. Add the nutmeg and prick the clementines with a fork. Add to the pan and heat slowly until the sugar has dissolved. If you’re using plain red wine you will want to leave the mixture to infuse.
Soak the gelatine in cold water for 5 minutes. Bring the wine back to a simmer (if you let it infuse). Squeeze the water out of the gelatine and add to the simmering wine mixture.
Stir well until the gelatine dissolves. Combine both mixtures and pour into 6 glasses.
Set in the fridge.
To serve, whip your double cream to soft peaks, add icing sugar to your desired sweetness & add in the zest of one clementine. Dollop on some of your cream & serve with friends & family!
Christmas isn’t complete with out an abundance of homemade sausage rolls. I always have the intention of making them to last over the holiday, but in reality I’ve eaten about 6 before they’ve even gone cold! I pack the rest of them away in an airtight container, and pick at them throughout the festive period. Knowing that I don’t need a sausage roll, nor do I really want one, but at Christmas you just eat and eat, because you can. Christmas time is all about over indulgence, because you know January is approaching and its going to be all about resolutions, healthy eating and working off these tasty sausage rolls in the gym!
I like to flavour my sausage rolls, this year I went for pork, apple and thyme. I love pork and apple, a classic combination, the sweet apple complements the rich pork. Thyme is a herb that also works well with the apple. If you made my apple and thyme sauce, and had any left over – you could put this in, instead of the apple.
1 apple – (I used a Nutribullet to make a pulp, you could use a few teaspoons of my apple sauce recipe, a food processor, or chop finely with a knife)
2 tsp dried thyme
Zest of 1 lemon and a few drops of lemon extract ( I use sainsbury’s taste the difference – the extract is optional, but adds a more intense lemon flavour, without adding liquid from the juice)
450g good quality sausage meat (I used my local butcher)
1 block of ready made all butter puff pastry (You can use filo pastry for a lighter version, but it is christmas after all!)
1 beaten egg for glazing
1. Preheat oven to 200 degrees, or 180 fan.
2. In a bowl, mix together the sausage meat, apple, thyme, lemon and seasoning with salt and pepper. Mix well to ensure the mixture is evenly incorporated. I tend to fry off a little of the mixture in a pan to test seasoning and flavour, you can then adjust accordingly.
3. With a rolling pin, and a little flour, roll out the puff pastry, to about 3-4mm thick, and keep it fairly rectangular. You want to then cut this in half so you have two long rectangles. If you wish to have smaller sausage rolls, you can cut this into three.
4. Divide your mixture and place in a long thick line down the middle of the pastry.
5. Roll the pastry up to encase the sausage mixture. Ensuring the pastry is sealed well.
6. Chill the long rolls in the fridge, for about half an hour.
7. Slice the long rolls into pieces – dependant on how big you like your sausage rolls. Place on a baking tray, I lined mine with silicone mats, you could use greaseproof paper. I snipped the top of each roll with scissors, purely to make them look nice.
8. Egg wash the rolls, and place in the preheated oven for about 20 minutes, or until the pastry is golden brown and the sausage meat is cooked. The bigger your sausage roll, the longer they may take.
9. Take out of the oven, and let them cool on a wire rack. (If you can wait that long) Serve to friends and family, or devour too many of them by yourself!
Enjoy! Have a lovely Christmas
A girl with an appetite for all things creative,
This is the second of my halloween inspired recipes and this one is super easy and so so delicious. Thankfully, salted caramel is still popular and wasn’t just a phase like we all thought, so this recipe is a cheats version of a caramel shortbread – using a tin of caramel resulting in a softer caramel centre making this a little messier than the standard caramel shortbread but I never heard anyone complaining of having fingers covered in sticky, delicious caramel.
Caramel shortbread is a really nostalgic treat for me. My grandma lives in the Isle of Wight. I have been going there ever since I was small. There is a cafe on the pier at Yarmouth called Gossips. I always had, and always will have a caramel slice with a hot drink or milkshake or regret my choice when I decide to be adventurous and try something else. That’s what I love about food – it evokes memory’s and fun times from our childhood, or time spent with family, friends and loved ones. So this is my version, although I’d like to add it doesn’t quite match Gossip’s but it is delicious in its own way.
I used white chocolate to create the cobweb design on top, but this can be eaten any time of year. You could simply marble the milk and white chocolate into a swirly design, or just use milk chocolate for a plain, simple finish.
225g plain flour
175g unsalted butter, cold and cubed
75g caster sugar
1 x 397g tin of Carnation caramel
200g milk belgian chocolate
A few cubes of white belgian chocolate
Start by making the shortbread base. Rub together the butter and flour with your fingertips until it resembles breadcrumbs. Stir in the sugar, and then press firmly into the base of your tin lined with a piece of greaseproof paper. I used an oblong tin, but a 9 inch square tin would work well.
Put the caramel into a bowl and mix in 1/2 tsp of fine sea salt then – I ground mine with a pestle and mortar. Pour this caramel mixture onto the cooled shortbread base, spread evenly and place in the fridge to firm up slightly. It won’t go solid as using a tin of caramel results in a softer finsih.
Remove the shortbread from the fridge and melt your chocolate. You can use a microwave on a low power or melt the chocolate in a bowl over a pan of hot water. Once melted, pour the chocolate onto the caramel and smooth over to create an even surface.
Melt a few cubes of white chocolate and whilst still warm, using a piping bag pipe semi circles on the melted milk chocolate. Then use a cocktail stick to drag lines across the semi circles to feather the chocolate and create cobweb design. Alternatively, you could simply just pipe lines to create the cobwebs.
Place in the fridge to set, and once the chocolate has hardened, you can cut into small squares, or bars to serve.
This is a very indulgent treat, that is truly delicous to devour with loved ones over the Halloween weekend, or any time of the year when you want a sweet, naughty treat.
After a bit of makeup practice, and some online shopping I think I have sorted my self some kind of outfit for a Halloween party I’m going to. I just hope no one asks what I am, as I’m not too sure myself. I will post a picture next week! I’m aiming for something ‘Day of the Dead’ inspired. We will see…
Enjoy your weekend, whether your raving or behaving.
The nights are drawing in and the clocks have gone back which means winter is well on its way. First though we have Halloween to look forward to. Personally, this isn’t really a big deal for me – I’m more of a festive, ‘I love Christmas’ kind of girl. A bit like Elf really, without the costume.
However some people do love it and go all out, so I thought I’d have some fun with a couple of recipes. Which reminds me, I totally still need to find some kind of Halloween outfit – not a lover of fancy dress. I’ll post another later in the week too. Perfect for you to make for your parties, or to indulge in alone to make your self feel better about giving lots of sweets away to ‘trick or treaters’ (I usually prefer eating the treat sized bags of chocolates instead of handing them out, greedy I know).
This recipe is hugely inspired by the Meringue Girls and their new book ‘Everything Sweet’ which is available to buy here on Amazon. It is stunning, both the recipes and the photography, shot by another inspiration, David Loftus.
I’ve used their meringue recipe and made their little pumpkin meringue kisses to top my crisp pastry tartlets which are filled with lime curd – the most tasty ‘goo’ you’ll be exposed to this Halloween. For the pastry I used a delicious recipe from Good Food Magazine by Cassie Best – it’s crisp, sweet, and easy to work with, for all those who may be a little frightened of making pastry. Alternatively, you could use shop bought to save on party preparation.
Caster sugar – twice the amount of the weight of the egg whites
Juice and zest of 3 limes
Pinch of salt
4 egg yolks
Start by making the pastry. I used a food processor for this. Put the butter and flower in the food processor with a pinch of salt and blitz until the mixture resembles breadcrumbs. If you want to do it by hand, rub together with your fingertips. Add the sugar, and whizz or stir again to combine.
2. Add the egg yolk and water and blitz again until it forms large clumps. If the mixture seems too dry, add more water a tsp at a time, but no more than 3 tsp in total.
3. Tip this onto a work surface and knead briefly until it comes together to form a smooth dough. Avoid overworking as this will result in a tough pastry. Flatten, wrap in clingfilm and refrigerate for 30 mins or longer.
4. When ready, roll out half of the pastry to a few mm thick, and using a pastry cutter cut to your desired size. I used a petit four tin so cut my pastry to fill these, but you can make bigger tarts if you wish.
5. Line this with some greaseproof paper and fill with baking beans or rice/lentils. Bake in the oven at 180c/160c fan for around 12 minutes. Remove the rice and paper, and bake for another few minutes until golden and crisp. We wouldn’t want any soggy bottoms. Leave to cool, until ready to use.
6. To make the meringues, weigh 4 egg whites, and then in a separate bowl weigh out double the amount of caster sugar. Put the sugar in a roasting tin lined with greaseproof paper and place in a preheated oven at 200c/180c fan for five minutes. The edges of the sugar will start to melt. Remove from the oven.
7. Meanwhile, with an electric mixer start whisking the egg whites in a grease free, clean bowl. Whisk slowly to make small bubbles, and then increase the speed until the egg whites form stiff peaks.
8. Turn the oven down to 100c and turn the mixer up to full speed. Add the hot sugar spoonful by spoonful until fully incorporated. Once all the sugar is added, whisk on high speed for 5-7 minutes until all the sugar has dissolved. The mixture should feel smooth between your fingers, with no grains of sugar.
9. Pipe the meringues, using orange food colouring. See this lovely video for help. You want your meringue bases to be the size of your tart shells so they fit on top. Place in the oven to cook for around 45 minutes – 1 hour until the meringues lift off the paper.
10. Meanwhile, make the lime curd. Put the lime zest and juice, salt, sugar and butter into a little saucepan and heat gently until the sugar and butter have melted. Remove from the heat.
11. Whisk the egg yolks in a bowl, then add to the saucepan and whisk. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Do not stop whisking – we don’t want scrambled eggs. Once the curd thickens and releases a bubble or two, remove from the heat. I added a bit of green food colouring for extra halloween fun but this is optional. Place the curd in a disposable piping bag, leave to cool and then refrigerate.
12. To assemble, fill your tartlet cases with some of the lime curd – using a piping bag is easiest but you can always use a teaspoon. You can paint faces on your meringues with black food colouring and a clean paintbrush. Then top your tarts with these. Serve and enjoy!
The tangy lime curd complements the sweet meringue pumpkin which adds an element of fun that children can help with on half term next week, and will go down a treat at a party, or simply as a little afternoon treat with tea or coffee. Stay tuned for another ‘spooktacular’ recipe.
This week I have been mourning the loss of some fantastic TV. My Wednesday’s from now on will not be the same. Not only have we lost Bake Off, but also what I think could possibly be one of the best TV dramas to date – Doctor Foster. I pretty much spent the hour on the edge of my seat, holding my breath after getting pretty emotional after Nadia’s speech and Mary Berry’s tears on Bake Off.
I spent the finale of Bake Off eating cake, (obviously) so in remembrance of the nations beloved show, this weeks recipe is for a coffee and pecan cake. Pecan because I don’t like walnuts. Sorry walnut lovers. This is the cake which I stuffed my face with, after spending an hour at a gym class – seems logical right?! (Wrong).
Perfect with a cup of coffee mid morning catching up with pals, or for a sweet afternoon treat. Try this lovely cake, which ditches the traditional buttercream icing, as one I’m not a huge fan and two, when making cakes for what my mum calls ‘home use’ we try cutting down on fattening icings and indulgence. Yes, cakes covered in thick smooth icing, look beautiful and taste delicious but if you’re like us and need your regular dose of cake, it can be helpful to cut back sometimes. Now I’m not trying to claim this cake is healthy in anyway, that would be like saying Nutella is good for you because it contains nuts – it’s not. Although I think we all secretly wish it was! This cake is simply drizzled with some runny fondant water icing, and topped with chopped toasted pecans. If you prefer though, feel more than free to top with coffee buttercream … Just don’t come running to me when your jeans don’t fit haha!
6oz / 170g golden/normal caster sugar
6oz / 170g margarine or butter
6 oz / 170g self raising flour
3tsps instant coffee mixed its 3tsps boiling water
5oz /140g approx pecans
1stp instant coffee
Fondant icing sugar Method
1. Preheat your oven to 180c or 160c fan. Line your tin with silicone paper. I used a silicone square 9 inch tin, so something similar in size, but I like to add a strip of paper in the bottom so help get the cake out the tin.
2. Begin by creaming together the sugar and margarine. I used a kitchen aid for this, but you could use an electronic whisk or do it by hand and burn the extra calories, just make sure it’s really creamy, pale and fluffy.
3. Mix in your eggs one by one, combing well between each addition, if it curdles add a spoonful of the flour.
4. Toast your pecans in a dry pan on the hob, or in the oven, until the aromas are released and they are nicely toasted. Chop into small pieces.
5. Set aside a handful of your pecans, and add the rest to the flour and mix. This ensures an even distribution in your cake. Add in the coffee mixture into the butter, sugar and egg mixture. Then add in your flour and nuts and mix lightly until combined.
6. Pour the mix into your tin and bake in the oven for around 25 minutes, dependent on your tin size, until baked. To test, pierce the sponge with a skewer in the middle. If it come out clean and the sponge is springy to touch it’s done. Remove fro, the oven and leave it to cool in the tin, when cool remove from the tin and place on a serving plate/cake stand.
7. To make the icing, mix together the coffee and water until dissolved. Then add enough icing sugar to make a run in consistency, but thick enough to hold. The amount will vary and whenever I make icing, I tend to just add more icing sugar, or more water until I get my desired consistency and I usually end up with too much. So apologies on behalf of the lack of measurements here. Using a fork or a whisk drizzle the icing over the cake. Then sprinkle with the left over toasted pecans.
A handy tip when making sponges – a general rule I use is double the amount of flour, sugar and butter in ounces to eggs. Eg. 6oz to 3 eggs, 8oz to 4 eggs. I find it easier to remember than using grams.
I am stating my new internship on Monday and am super excited, as well as being a little nervous. Wish me luck and I will post some spooktacular recipes at the weekend ready for Halloween!