#NATIONAL CAKE WEEK – 2nd – 8th OCTOBER…

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.

 

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HOW TO MAKE SPELT BREAD IN 3 MINUTES

3 MINUTE SPELT BREAD RECIPE...

I thought you might enjoy this easy three minute spelt bread recipe. It is way tooo easy to not give it a go ……

Ingredients

500g spelt flour
10g fast-acting dried yeast
half teaspoon sea salt
50g sunflower seeds
50g sesame seeds
50g linseeds
500 ml warm water

Method

Preheat oven to 200C/Gas 6
Combine all the ingredients, adding the water last
Mix well and turn the dough into a greased lined loaf tin
Put straight into the oven and bake for one hour
Remove loaf and turn it out of tin, then return it to the oven without the tin for a further 5 –-10 minutes.

Enjoy…

 

 

RICH FAT FREE FRUIT CAKE WITH CHOCOLATE…

RIch Fruit Cake

Ingredients

400g Mixed Dried Fruit
375ml (13fl oz)hot Fruit Tea Bags
100g Caster Sugar
75g Brown Sugar
2 Medium Eggs (beaten)
1 teaspoon Baking Powder
1 tablespoon Cocoa
1 teasp vanilla extract
275g Self Raising Flour

Method

Soak fruit with the hot tea for at least a couple of hours or overnight
Heat oven to 180C, Gas 4 or 350F
Mix in all the other ingredients one at a time until well mixed
Line your loaf tin
Pour cake mixture into the tin
Bake for 45 – 50 minutes or until the skewer comes out clean

Rich Fruit Cake

FRUIT CAKE BAKING TIPS…

fruit loaf cake

For a really moist fruit cake, use marmalade instead of candid peel.
 
Always soak your dried fruit overnight and for extra flavour soak the fruit in apple or orange juice or marinate in your favourite liqueur (brandy) for three days, stirring it every 12 hours.
 
For an extra rich, tasty fruit cake, use cold coffee instead of milk.
 
For a moist fruit cake with extra flavour, grate a cooking apple into the mixture.
 
For a moister fruit cake in electric ovens or Agars, place a dish of water on the floor of the oven when baking.
 

GETTING THE CAKE BAKING RIGHT FOR CHRISTMAS…

RIch Fruit Cake

Make sure the oven is hot.

Put the fruitcake dish in a baking dish half-filled with water to prevent burning around the edges.

To prevent burnt, hard-crusted fruitcakes, cover pans with aluminum foil for the last 1/2 hour of baking. If at any point the cake is browning too fast, place a sheet of foil over it to give it some ‘shade’.

Pop your skewer into the centre of the cake to test for doneness, don’t just guess by the colour.If it comes out clean, crumb-less and carefree, the cake is done! Be careful not to over-bake!

Always cool fruitcakes for 10 to 15 minutes on a rack in the dish in which they were baked. Then turn them onto the rack and carefully peel off the paper.

When the cakes are cool, poke some narrow holes in them with a skewer or cake tester then sprinkle the cakes with a few tablespoons of liquor, being sure not to get the cakes too wet!

If you plan to store it for a long period of time, wrap the cake in brandy or wine-soaked towels, then in aluminum foil.

Non-liquor soaked cakes may be kept in a cool place or in a refrigerator for short-term storage or a freezer for long storage. Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.

WINNER OF THE GREAT BRITISH BAKE-OFF…

jo-wheatley

The winner of this year’s Great British Bake-off Joanne Wheatley won the title with her mini Victorian Sandwiches, which is one of my favourite bakes.

The programme has become so popular that M&S has reported an increase in sale of up to 20% for ingredients for baking and John Lewis has seen a 46% rise in sales rom three tiered cake stands and cake and muffin tins.

The 42 year old winner who is a mother of three sons, said she made cakes for her boys regularly, who would score her cakes out of ten for her efforts.

They say she is not tipped to be a star in her own right with a cookery book deal in the offing.