Flour, Cake and Pastry

Trying to find a cake recipe that allows for food intolerances is always a bit tricky. You have to take into account so many different aspects, that it can get incredibly confusing! Recently, I was asked to make a 1st birthday cake, for a little chap who can't eat eggs or dairy...and whilst butter and eggs make up half of the cake batter, a little research on the internet helped me find lots of replacements! And after a little while of searching, I finally came upon this recipe which uses oil and water as a replacement for the eggs and butter. To be honest, I was a little apprehensive. I wasn't too sure how the cake would turn out once baked...but to my pleasant surprise it turned out really well. Here's the recipe! Ingredients: 3.5 cups self raising flour 2 cups sugar 2tsp baking powder 0.5tsp salt 2tsp white wine vinegar 2tbsp vanilla essence 2/3 cup vegetable oil 2 cups cold water Method: Grease and line 2x8inch baking tins. Combine all the dry ing...

This cake is a real showstopper...a simple yet delicious sponge filling, decorated with a raspberry flavoured buttercream, ombre style. Ingredients: 250g butter, softened 250g caster sugar 1tsp vanilla essence 4 eggs 250g self raising flour 1tsp baking powder 500g icing sugar, sifted 250 butter, softened Raspberry jam 100g Frozen raspberries Method: Grease and line two 8” cake tins. Preheat the oven to 180c. Cream together the butter and caster sugar until light and fluffy, and add the vanilla essence. Add the eggs one at a time, beating the mix well after each addition. Sift in the flour and baking powder, fold in well. Divide the cake mix between the tins, and bake for 25-30 minutes, until well risen and golden brown, and springy to the touch. Transfer to a cooling wire. Level the tops of the cakes using a serrated knife. Set onto a serving plate or cake board and sandwich together with the jam. Beat together the icing sugar and butter, until fully combin...

So here we are, November is suddenly near it's end, and Christmas is little over a month away. Time is going faster, and life is becoming busier, and all of a sudden there's no spare time in the day to cook a meal, let alone bake something. But have no fear...there are recipes out there that take very little time to make, can be made in advance and taste so lush! This weeks winter warmer recipe is a family favourite, and after spending this weekend in Wales, I thought I'd add a Welsh spin and throw in some leek too, yum! Ingredients: For the pastry: 250g plain flour 110g butter, softened Pinch salt 1 egg, separated For the filling: 1 large bulb garlic 2 tbsp olive oil 150g smoked bacon 4 leeks (washed, trimmed, quartered lengthways and finely sliced) 3 eggs 200ml double cream 50g cheddar, grated Salt and pepper to season Method: For the pastry: Grease a 9 inch tart tin. Sift the flour into a bowl, then add the softened butter and a...

So winter has arrived, bringing with it flurries of snow, slippy roads and radiant sunrises. I love this exact time of year...the last few days of autumn and first few days of winter are here, and I love the mish mash of weather we now have. I love the colours on the trees, and having an excuse to bring out my big fluffy winter coat! So now winter is here, many are turning to food for comfort; it's that time of year perfect for soups, stews and hot puddings...food that warms you up and is good for the soul. Over the next few weeks running up to Christmas, I'll be sharing with you some of my favourite winter warmers recipes, from hotpots to crumbles. And this first recipe will not fail to warm the cockles of your heart even on the coldest of days...the wonderful Sticky Toffee Fudge Cake. Ingredients: For the Sponge 175g chopped dates 1tsp. bicarb. 50g salted butter Pinch of salt 75g demerara sugar 75g molasses sugar 175g self-raising flour 2 large eggs 1tsp. vani...