Almond and Raspberry Cake

Long live The Crimbo Limbo…
Almond and Raspberry Cake - The Cardiff Cwtch

The Crimbo Limbo, Twixtmas… whatever you call it, the gap between Christmas and New Year’s a bit of a weird one, isn’t it? I used to hate it as a kid; even though there’s still the New Year celebrations to come, Christmas is officially over. All the presents around the tree are gone, the family and friends who’ve come to stay are gone too and there’s about half the Sainsbury’s Cheese Counter and a Turkey carcass shoved into the fridge. It always felt a little sad to me as a kid, but now? I LOVE IT. Fridge full of cheese? Um, yes please. Enough leftovers to save me cooking for a week? Banging. A Bond film on the TV every night? Don’t mind if I do. Cake for breakfast? Why the hell not.

It’s the one time of year where adulting officially goes out the window and – even better – nobody’s going to think any less of you for it or worry that you’ve gone a bit mad. Brilliant! I was tempted to just whack my coat on over my Christmas PJs to take Bungle for his walk this morning, but changed my mind at the last minute. You’ve got to draw the line somewhere, I guess, and for me that line falls somewhere between the neighbours seeing me in my jammies and scoffing cake for breakfast. Specifically, this Almond and Raspberry Cake – which I whipped up last minute on Christmas Eve and was pleasantly surprised when it turned out to be a total winner. It’s pretty enough to decorate a festive table, moist enough to last through the limbo, and slightly sour enough to be a fresh change when you’ve dipped into the tub of chocolates a few too many times. Eat it warm with fresh cream or cold for breakfast, that’s totally up to you – I won’t tell! 😉

Christmas Golden Retriever - Raspberry and Almond Cake - The Cardiff Cwtch

Almond and Raspberry Cake

Ingredients
  • 250g Raspberries
  • 125g Butter
  • 175g Caster Sugar
  • 1 Egg
  • 100g Self Raising Flour
  • 50g Ground Almonds
  • Pinch of Salt
  • 100ml Milk
  • 25g Flaked Almonds
Method
  1. Set your oven to 170° and grease a 20cm open bottom cake tin.  Sprinkle with a little flour and then set aside.
  2. In your mixing bowl, cream together the butter and the sugar.  Stir in the egg.
  3. In a separate bowl sift together most of the dry ingredients; that’s the flour, ground almonds and salt.  Combine with the wet ingredients to make a very dry batter (don’t worry, it’ll come together during the next step!).
  4. Stir in the milk.
  5. Pour the batter into your cake tin and smooth over the surface.  Arrange the raspberries (hole down) on top, staring in the middle and working your way out to the edge.
  6. Bake for 45 minutes, scatter with flaked almonds and powdered sugar and then serve up with cream. 🙂

Hope you’re having a lovely Crimbo Limbo/Twixtmas!

Christmas Jaffa Cake… Cake

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Bye bye November!  Hello December – which means Christmas isn’t just around the corner anymore; it’s literally on the block.  Maybe you’re ready for it, or maybe you’d prefer to just shut the curtains and pretend you’re not at home.  I might not be anywhere near ready (I say I’m going to be more organised every year and every year I fail), but I’m definitely ready for the food. Am I ever not ready for food? 😉

I haven’t baked a cake in a while and seeing as it’s the first of December tomorrow I fancied making something a little bit festive.  So, I decided to make a giant Jaffa Cake.  It’s a plain sponge threaded with orange jelly (which makes the cake really moist) and decorated with candied oranges and chocolate.  Yum!

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Jaffa Cake Cake

Ingredients

  • 3 Large Eggs
  • 100g Caster Sugar
  • 200g Butter
  • 100g Self Raising Flour
  • 1 Tsp Baking Powder
  • 1 Pack of Orange-flavoured jelly
  • 100g Chocolate
  • 25g Hazelnuts

For the candied Oranges:

  • 2 Oranges cut into slices
  • 200g caster sugar
  • 200ml water
  1. Grease a 20cm cake tin and set your oven to 180°.
  2. In a large bowl, cream together the butter and caster sugar.  Stir in the eggs, then fold in the flour and baking powder.
  3. Pour the batter into the cake tin and bake for 30 minutes (or until an inserted skewer comes out clean).  Put to the side and allow to cool.
  4. While the cake’s cooling, get started on making your candied orange slices.  First, cut your oranges into slices that are about half a centimetre thick.  Bring a deep saucepan of water to the boil and soak the orange slices for 3 minutes until the peel is soft.  Have a bowl of cold water ready, and drop the slices in there to cool.  Heat up a saucepan with the sugar and water – don’t be tempted to stir, leave it until the sugar all dissolves and then add the blood orange slices.  Let them simmer in the sugar water for 30 minutes, making sure you soak both sides, then put them on a sheet of baking paper and leave to cool.
  5. Next, use a skewer to poke holes in the cake (make sure you leave a gap in the centre and try not to poke all the way through to the base otherwise you’ll get a soggy bottom!).  Mix up your orange jelly as per the instructions on the pack and then slowly pour the mixture over the cake, concentrating on the holes you made.  Pop the cake in the fridge for a couple of hours for the jelly to set.
  6. Decorate the surface of the cake with the candied oranges, melted chocolate and hazelnuts (add a little orange zest if you want a little more zing!). 🙂

Have a lovely weekend!