Chocolate Week, the nation’s favourite themed week, returns for a 14th consecutive year, celebrating the world of fine #chocolate from 15 to 21 October 2018.
Hundreds of events are expected this Chocolate Week around the UK, with the country’s top chocolatiers and #chocolate companies, as well as hotels, bars and restaurants celebrating by hosting talks, tastings, demonstrations and sampling, as well as creating exclusive products, new launches, offers, #chocolate meals, cocktails and recipes using some of the best #chocolate brands from around the world.
Chocolate Week aims to promote fine flavour #chocolate, the independent artisan chocolatiers and the #chocolate companies who work in direct partnership with cocoa farmers, encouraging consumers to pay a fairer price for their #chocolate.
A list of participants can be found on the Chocolate Week website.
Not all cakes need to be fattening. Shape website has a list of seven healthy cake recipes. From Cherry Coconut Cauliflower Ice Cream Cake which sounds amazing to Kale and Apple Cake with Apple Frosting.
Shape say that as a superfood favorite, kale is everywhere, and now it’s even made its way into a cake. “Kale has a slightly bitter taste, so if you use it in dessert, you may need an extra tablespoon of honey or agave to even out the flavor,” says Rizzo. “But it’s huge in the nutrition department, with tons of vitamin C, A, and K, and antioxidants.” Plus, here’s a tip: If you’re struggling to break down that tough, fibrous kale, use a bit of applesauce to help with the puréeing process.
One of my favourites is the Pumpkin Orange Mini Cakes with Powdered Sugar. This pumpkin cake blends pumpkin purée with cinnamon and vanilla, plus citrus from navel orange zest. It’s the perfect balance of sweet and savory, and a little bit of sugar on top helps finish it off.
Being a true chocaholic I cannot resist the Chocolate Beet Cake with Beet Cream Cheese Frosting
Woman & Home have some delicious Healthy Cakes recipes and my favourite from their list is a gluten free and sugar free carrot and coconut cake from Eric Lanlard uses stevia, instead of sugar and rice flour, instead or regular wheat flour.
My next choice from their list of 16 Healthy Cake recipes is one I want to try soon which sounds delicious, Almond, polenta and honey cake.
GH say “Polenta is a really great way to add texture, bulk and depth to flour-free bakes. It’s low GI so provides slow-release energy without the white carb crash, and also boasts more protein than a large egg!”
It’s National Cake Week this week in the UK so get out your scales and pop on that Pinney to make your special cake this week.
A movable feast that is always celebrated in the first full week of October. National Cake Week was founded by Lynn Hill in 2011, with the sole purpose of celebrating and sharing a whole cake together with family and friends. You will find a cake at the heart of almost every formal and informal gathering, whether in the office, a family birthday party, or a wedding and who doesn’t love a slice or two?
Cakes come in all shape sharing sizes, round, square and rectangular. Semi-naked, the cake of course, not the baker, with a feather-light sponge, filled and topped with fresh fruit, or a chocoholic overload that is sure to send you into a sugar rush high.
Whatever the occasion, National Cake Week is the time to celebrate the humble cake in all its glory. Share your creation on social media using the hashtag #nationalcakeweek
Also, share in here for us all to admire.
It’s been a while since we popped into House of Fraser in Nottingham so while we were there I suggested we gave the Restaurant a try.
I chose the Bakewell Sponge and my husband had the Rich Fruit Cake, both were delicious and reasonably priced.
The reason we had not been in for such a long time was because John Lewis offers rewards with their My John Lewis card which just for creating an account with John Lewis you are rewarded with free coffee and cake every month and you needn’t spend a penny!
It’s quite obvious that this get’s you into the department store and sometimes we have just gone in to use the voucher up before it expired. It’s just a shame other department stores don’t offer the same service as you nearly always end up buying something from the store you pop into.
Chocolate is …
and tastes good with…
It’s also …
And it makes the world go round ! and so say all of us CHOCAHOLICS…
50 g Plain Chocolate (grated)
4 tbsp Cocoa Powder
1/2 teaspoon Baking Powder
85 g Ground Almonds
140 g Self Raising Flour (sieved)
3 Large Eggs (beaten)
175 g Castor Sugar
175 g Softened Butter or Margarine
1/2 teaspoon vanilla extract
Preheat oven 160C 140C Fan Gas Mark 3
Grease or line a 2lb loaf tin ( or use loaf liners)
Put all the above ingredients into a large bowl and beat with an electric mixer for no more than 2 mins.
Bake in the middle of the oven for 45 – 50 mins or until skewer comes out clean.
Leave to rest for 5 mins before taking out of loaf tin and placing on a wire rack.
This loaf can be coated with sieved icing sugar when cold or you could melt some chocolate and drizzle over the top of the cake.
My hubby wanted a fruit cake, I wanted a chocolate cake. I looked in the cupboard and did not have enough fruit for a fruit cake so decided on a compromise and bake a chocolate fruit cake instead. It turned out rather nice so I thought I’d share the recipe with you.
175g Softened Butter or Margarine
175g Caster Sugar
3 Eggs (yolks mixed until yellow and whites whisked until light and fluffy)
140g Self Raising Flour (sieved)
85g Dried Mixed Fruit
½ tsp Baking Powder
½ tsp Vanilla Essence
4 tablespoons Cocoa Powder (sieved)
50g Chocolate chips
Grate Chocolate to decorate (optional)
Heat oven to Gas Mark 4 / 180C/ 350F
Line or grease a loaf cake tin
Beat sugar and butter until light and fluffy
Add flour, fruit, baking powder, vanilla essence, milk and sieved cocoa mix for one minute
Fold in the egg whites and chocolate chips
Bake in the middle of the oven for 55-60 mins or until skewer comes clean
Rest for 5 minutes before taking out of baking tin
Grate some chocolate over the top (optional)
It slips down rather nicely with a cup of tea 🙂
My favourite week of the year is nearly here, ‘Chocolate Week’, from 13-19th October.
Seven whole days of indulging your sweet tooth and trying out the ‘BEST’ chocolate in the UK.
It looks set to be bigger and better than ever, with chocolate tasting and chocolate making demonstrations being held around the country.
Head to their Facebook page to find out more.
75g/3oz unsalted butter melted (plus extra if you have no liner)
225g/8oz Plain Flour
2 tsp baking powder
50g/2oz golden caster sugar
25g/1oz dark brown sugar (for dusting)
100g/3.5 oz sour cream
100ml/3.5fl oz maple syrup
1 medium egg (beaten)
finely grated zest of 1 lemon
125g/4.5oz coarsly grated dark chocolate
Preheat your oven to 190C/170C fan/gas 5
Line or grease a loaf tin
Mix together the flour, baking powder and golden caster sugar in a bowl
Whisk the sour cream, maple syrup, egg and butter with the lemon zest, then stir in the sultanas and grated chocolate.
Fold the wet ingredients with the dry ingredients and then transfer to tin.(It will be slightly lumpy)
Smooth surface and sprinkle with the dark brown sugar
Bake for 45-55 minutes in the centre of the oven until golden and skewer inserted into the centre comes out clean.