Brownies vs Blondies, Part II

Pecan Blondies

Here is the follow on from my brownie post. A little later than anticipated, but I got distracted and excited about my last 2 posts. Until I had baked those cakes, Part II had to wait. I am very much led by my mood when I bake. There are times when I want to bake something familiar, and times when I want to try something new.
Blondies are essentially a white chocolate brownie, and a delicious alternative if you fancy a change from all of that dark chocolate. 
I have made blondies in the past but have never been happy with them, being always too sweet, and the texture cloying. However this recipe I like, and is therefore worth sharing. It comes from the most recent Great British Bake Off book by Linda Collister which I received  for my last birthday, and there is not one recipe that I don't want to try. Please don't be surprised if this book is mentioned again in this blog!
I won't lie, these are sweet (they are made with white chocolate, after all), but not overly so. I believe that the success of blondies is down to the quality of chocolate that you use. The  taste of the chocolate really comes through, and because of this please use a quality brand and one that you would enjoy eating a bar of.
I really like that the pecan nuts are left as halves because they add a really tasty nutty crunch and cut through the chocolate sweetness.
So, brownies vs  blondies? I refuse to call it. Both are super easy to make. Both make a treat which goes down very nicely with a cup of tea. And both would make a decadent pudding. Just cut the squares larger into greedy girl portions, serve the brownies with cream and berries, and the blondies with ice cream and a butterscotch sauce. Delicious!

175g white chocolate (with 25% cocoa solids) broken into squares

115g unsalted butter, cut into cubes

100g golden caster sugar

2 medium eggs, at room temperature

1/2 tsp vanilla extract

125g plain flour

1/2 tsp baking powder

150g pecan halves

You will also need a 20.5cm square tin, which will make 16 squares

1. Heat the oven to 180C /350F / gas 4 and grease and base line the tin with baking paper.

2. In a heatproof bowl which is large enough to hold all of the ingredients put in the butter and chocolate. Put it over a saucepan of just boiled water off the heat to melt. Be careful
that the bottom of the bowl does not touch the hot water because this will over heat the chocolate and cause it to seize. Stir occasionally.

3. When the chocolate is nearly all melted take the bowl off the pan and stir until the mixture is smooth.

4. Stir in the sugar. The mixture will curdle, but will become smooth in the next step. Leave to cool until barely warm.

5. Beat the eggs and vanilla together until they are frothy and then pour into the chocolate mixture. Stir well until the mixture is very smooth and glossy. Sift in the flour and baking powder and mix until well combined. Stir in 100g of the pecan nuts.

6. Put the mixture into the prepared tin, spread evenly and then scatter the remaining pecan nuts over the top.

7. Bake for 20-25 minutes until a skewer when inserted into the cake comes out clean.

8. The centre of the cake might still be a little soft but it will firm up on cooling.

9. Loosen the sides of the cake with a knife and leave it to cool in the tin. When it is cold turn out and cut into squares.
10. They will keep for 4 days in an airtight tin, but I don't imagine that they will last that long!

Bring me Sunshine......

Seville Orange Cake

I am not a fan of Winter. It is cold. It is dark. And for me it is a season to be endured until Spring arrives with its longer days and warmer temperatures. I was looking for a cake that would impart some sunshine into my kitchen.
Winter is brilliant for citrus fruit, and although available all year round, it is in these cooler months that they are at their peak.

I love to use ingredients when in season, and I wanted to bake a cake where citrus fruit was the star of the show.
While looking for a recipe with all of these factors in mind, I came across this cake from guardianwitness which fitted the bill perfectly.

 

As recommended I am using Seville oranges as their season is from December to February only. The Seville orange is not grown to be eaten, (being extremely bitter and acidic), but rather to be made into our traditional British Oxford marmalade.
I have followed the recipe to the letter, other than replacing the wheat flour with spelt flour, simply  because it was in the cupboard waiting to be used.
There has been a trend over recent years to use different flours in baking, and I have no problem with jumping on that bandwagon.

Spelt is an ancient variety of wheat which when milled, produces a flour that has a nutty and sweetish flavour. It is popular amongst those who are gluten sensitive because although it is not gluten free (and therefore able to be used in baked goods), the gluten it does contain is very delicate and breaks down while baking. This makes it easier to digest.
I used the same amount of spelt flour as I would have done self raising flour, but with the addition of baking powder, using 1 teaspoon per every 125g of flour.
The original recipe doesn't call for decorating with the orange slices, but I thought they would add to the whole sunshine feel.
I hope you will give this cake a try. Although in essence it is sponge cake, it is moist and buttery, and the orange flavour really does come through.

For the cake
4 medium eggs (weigh them and then use the same weight of butter, sugar and flour. My eggs weighed in at 232g)
232g unsalted butter, at room temp, plus extra for greasing the tin
232g golden caster sugar
2 tsp finely grated orange zest
232g self-raising flour
6 tbsp freshly squeezed Seville orange juice (2 oranges gave this amount)

For the icing
125g icing sugar, sifted
6 teaspoons freshly squeezed Seville orange juice (half an orange gave this amount)

To decorate
Candied orange slices (I have put the method below)

1. Lightly grease a 20cm / 8inch round cake tin and line the base with baking parchment.
2. Pre-heat the oven to 170C / Gas Mark 3.
3. Weigh out 4 medium-sized eggs. Then weigh out equal weights of butter, sugar and flour. (In my case, this was 232g.)
4. Cream the butter with an electric whisk for a couple of minutes, so that it becomes soft and creamy. Add the sugar and whisk again for about 5 minutes until mixture is pale and fluffy.
5. Beat the eggs and add a little at a time. If it looks as if the mixture might be curdling then add a spoonful of flour after each addition, continuing to beat before adding more egg.
6. Stir in the orange zest, and fold in the flour until completely mixed in (but don't over mix as you want the cake to be light). Stir in the orange juice.
7. Spoon the mixture into the tin, and bake on the middle shelf for about 45 to 50 minutes, (or until an inserted skewer comes out clean). If the cake looks as if it is browning a little too quickly, cover loosely with a piece of foil.
8. Leave the cake to cool, and then remove from the tin.
9. Make the icing by mixing the sifted icing sugar with the orange juice until it is thick enough to spread.
10. Spread over the top of the cake, and let it drip down the sides. Leave to set.
11. Decorate with the candied orange slices.

 

 



 

 

Candied Orange Slices

300ml water

100g granulated sugar

1-2 (not Seville) oranges (to make approximately 8 slices)
 

1. Put the water and sugar into a shallow pan and dissolve over a low heat, and then heat the liquid until simmering. Cut the oranges into 1/2cm slices and place into the pan in a single layer. Turn the heat up and cook the orange slices until they are translucent and the liquid has reduced to a thin syrup. This takes about 20 minutes.

2. Reduce the heat to fairly low and simmer until the syrup is thick, and the slices are tender but still holding together. This takes about 10 minutes. Turn the slices occasionally during this time.

3. I put a piece of non stick paper onto a wire rack before transferring the slices onto it to cool. Without it they would have stuck to it, and there is no way I would have been able to get them off.

4. These can be made ahead of time and will keep for up to 2 weeks in the fridge.

 

The Cake of Love

Passion Cake

Valentine's Day is very soon upon us, and what better way to show someone you love them, than by baking them a cake? Here is a recipe that is not the usual chocolate, Red Velvet, or heart shaped creation offered in the name of love.

This is really a carrot cake by another name, and although I cannot vouch for the (ahem) aphrodesiac properties of a carrot, that it has been made for the object of your desire may bring its own consequences.
To learn more about origins of why carrot cake is sometimes known as Passion Cake I looked online. One reason (and the one that I like because it fits in with the theme) is that Passion Cake was the name given in former times to a cake made for weddings as a symbol of the union and love of the happy couple. It was a cheaper alternative to the traditional wedding 'spice' cake, which used large amounts of dried fruit and spices (such as cinnamon, nutmeg, cloves, and ginger), ingredients that could not always be afforded by the ordinary folk of Britain.

This recipe is from the first proper grown up cookbook that I was given for my 18th birthday from Good Housekeeping, named simply 'Cookery Book, the classic cookery book completely revised', and was one of the first cakes I ever made, and still make, from it. 
This carrot cake is unusual in that it is made with butter instead of the traditional oil. The use of oil makes for a very light and moist cake. Personally though, I am not a fan of the taste and mouth feel of oil in cakes and much prefer the taste of butter in my baking. It does give a denser cake, but I have no issue with this provided it is not dry and tastes good. Which this cake does. 
The cream cheese icing is gorgeous with this cake as it is very light, and the taste of the lemon really cuts through the richness of the cake. It is not a stiff creamy icing like you would see on most carrot cakes, but rather a more runny affair. If you prefer a firmer icing though, just use less lemon juice.

For the cake
225g unsalted butter
225g soft light brown sugar
4 eggs, beaten (I used size medium)
225g self raising wholemeal flour, sifted (but do add the remaining bran pieces)
1 level tsp baking powder
350g carrots, peeled and coarsely grated
1 lemon, the juice and finely grated rind 
100g walnuts, coarsely chopped

For the icing
1 tbsp lemon juice
75g full fat soft cheese
50g icing sugar, sifted

To decorate
25g walnuts, again coarsely chopped

You will also need a 20.5cm (8 inch) round cake tin.

1. Preheat the oven to 180C / 350F / Gas Mark 4.
2. Grease and line the base and sides of the tin with baking paper.
3. Cream the butter and sugar together until the mixture is light and fluffy.
4. Add the eggs, a little at a time, and beat well after each addition. If the mixture looks like it is curdling beat in a tablespoon of flour after each egg addition. 
5. Sift the flour with the baking powder and fold into the butter, sugar and egg mixture with the bran pieces.
6. Stir in the carrots, lemon rind, 1 tbsp of the lemon juice, and the walnuts.
7. Spoon the mixture into the prepared tin and level the surface.
8. Bake for about 1 1/2 hours until risen and golden brown. To check if it is cooked put a skewer into the centre of the cake and if it comes out clean, it is done. When making the cake for this post I found that the cake was cooked after about an hour and 10 minutes. You can open the oven door after about 3/4 of the cooking time (any sooner and you risk the cake sinking) to check the cake's progress. If it is not quite done, but you think that the top is becoming a little too brown, just cover the cake with foil for the rest of the cooking time. 
9. Leave the cake to cool for about 10 minutes before turning out onto a cake rack and letting it go completely cold before icing.
10. Make the icing by beating together the cream cheese, icing sugar and lemon juice until smooth.
11. Using a palette knife spread over the cake and sprinkle with the chopped walnuts.
12. Eat with your loved one, and enjoy.

NB. I prefer to use half white and half wholemeal flour as I think that using all wholemeal makes the cake a little too heavy, and a little bit......worthy!

 

Brownies vs Blondies, Part I

This post is in two parts. I had intended it to be just one post, but I felt that both brownies and blondies deserved their own space.

Therefore, Part I is all about the delicious small, rich, chocolate morsel that is the Chocolate Brownie, and Part II will be about its lesser known cousin, the Blondie.

I don't know anyone who doesn't love a brownie, and I don't know anyone that doesn't love THIS brownie!
I have baked many a recipe over the years in my quest for the perfect brownie.There are so many out there, and all promise the same rich chocolatey squidgyness that you expect. In my experience however, not all of them do. I have followed recipes to the letter and they have been either too dry, or too wet. There is a fine line between squidgy and undercooked, and nobody wants a mouthful of raw cake.
These brownies that I am sharing with you, are for me, the best brownies EVER, and are the only ones that I have made since Lorraine Pascal showed them on her wonderful first series, Baking Made Easy. And that was 3 years ago.
No other recipe has tempted me since, and I have lost count  of the number of times it has been made. 
So, just what makes these brownies so amazing? They are incredibly rich, dense, fudgy, and never dry. Use the best quality chocolate you can buy for a really grown up treat, which is slightly bitter and not overly sweet. Only a small(ish) square (or two) is needed to satisfy a craving for something naughty! If you are making them for children, I would suggest using a dark chocolate with a lower percentage of cocoa solids, or using a combination of dark and milk chocolate, just to add a modicum of sweetness.
The original recipe includes Oreo cookies, for an additional hit of chocolate and crunch. Alternatively, add some chopped walnuts, chocolate chunks or dried sour cherries to ring the changes. I have made all of these variations, but more often than not, I like them just absolutely plain.

Chocolate Brownies
(adapted from Lorraine Pascal - Baking made Easy)

165g unsalted butter, plus a little extra for greasing
200g dark chocolate (70% cocoa solids) broken into pieces
3 eggs, size medium
2 egg yolks, size medium
2tsp vanilla extract
165g soft brown sugar
2 tbsp plain flour
1 tbsp cocoa powder (not drinking chocolate)
Pinch of salt
154g pack of Oreo biscuits, broken into pieces (optional)
Icing sugar, for dusting

20cm / 8 inch square baking tin

1. Preheat the oven to 180C / 350F / Gas Mark 6, and grease and line the base and sides of the tin with baking paper.
2. Melt the butter in a pan over a low heat, remove from the heat and then add the chocolate. Let it stand for a short while until the chocolate is very soft and then stir until both ingredients are combined until smooth and glossy.
3. Whisk together the eggs, egg yolks and vanilla extract in a large bowl until they start to become light and fluffy. 
4. Next add the sugar a little at a time and whisk until the mixture is very thick and voluminous. I usually whisk it for about 5 minutes at a fast speed for it to reach this stage.
5. Pour in the chocolate mixture at the side of the bowl (to avoid knocking out all the air that has been incorporated), again bit by bit, and whisk in until the mixture is uniform in colour.
6. Sift in the flour, cocoa powder and salt and fold in until completely mixed in.
7. Pour the mixture into the prepared tin, and bake for 25 - 30 minutes. In my oven it takes 25 minutes for the brownie to be cooked but still a little gooey in the middle. I use a skewer inserted into its centre to test if it is done. I find that after 25 minutes the skewer comes out clean, so I know that the brownie is cooked, but still squidgy. If you find that there is quite a bit of mixture still on the skewer, cook for a little bit longer, checking after 5 minutes. Just be careful not to overcook the brownie, as you will then risk it being dry.
8. Leave the brownies to cool in the tin. The top will have a crunch, and sink and crack a little. Don't worry about that - it's normal.
9. Remove from the tin, and cut the brownies into 16 squares and dust with icing sugar.

NB. If you are using Oreo cookies add two thirds of them into the mixture before pouring into the tin, and the scatter the remaining third evenly over the top before baking.

Part II coming soon.........watch this space!