Home baking InspirationOctober 7, 2014 by The Co-operative Food
Need some home baking inspiration? Why not try one of our delicious recipes…
- 100g margarine
- 100g castor sugar
- 100g self raising flour
- 2 eggs
- Heat oven to 180ÂºC, Fan 160ÂºC or gas mark 4
- Line a bun tin with 12 paper bun cases
- Cream margarine and sugar together until light and fluffy
- Beat in eggs, one at a time, adding a little flour with each. Gently fold in the remaining flour until fully incorporated into the mixture.
- Using a spoon, half fill the paper bun cases with the mixture and bake for about 15 minutes or until firm to the touch.
- 325g Plain Flour
- 150g Unsalted Butter, Chilled and Cubed
- 125g Demerara Sugar
- 1 Egg Yolk
- 100g Icing Sugar
- Zest and Juice of Lemon
- Pre heat the oven to 180ÂºC, Fan 160ÂºC, Gas 4. Grease and line baking tins with greaseproof paper.
- Rub the flour and butter together with your fingers until the mixture resembles breadcrumbs. Stir in the sugar, lemon zest, half the lemon juice and the egg yolk and bring together into the dough. If it needs more moisture, add a couple of drops of water until it comes together.
- Cut the dough in half and roll one half out on the floured surface to about 5mm thick. Using biscuit cutters, cut the dough into shapes and put them on to the prepared baking trays. Repeat with the rest of the dough.
- Â Bake in the oven for 10- 15 minutes until the biscuits are golden. Leave to cool on a wire rack sift the icing sugar into a bowl and mix with the remaining lemon juice until you get a runny icing. Drizzle the lemon icing over the biscuits once cool.
- 175g (6oz) butter or margarine
- 175g (6oz) soft brown sugar
- 3 medium eggs â€“ beaten
- 175g (6oz) plain flour
- Pinch of salt
- Â½ teaspoon ground mixed spice
- 350g (12oz) mixed raisins, currants and sultanas
- 55g (2oz) chopped mixed peel
- Â½ lemon – zest only
- 500gÂ White Marzipan
- Apricot jam
- Cooled boiled water
- 500g White ready to roll icing
- Preheat oven to 140Â°C/275Â°F/gas mark 1.
- Grease and line an 18cm round tin with baking paper.
- Cream the butter and soft brown sugar together until pale and fluffy.
- Add the egg, little by little, beating well between each addition. Sift in the plain flour, salt and mixed spice and mix in thoroughly
- Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
- Add the cake mixture to the tin and smooth the top to create a flat surface, leaving a slight dip in the centre to allow for the cake to rise.
- Bake in the pre-heated oven for 1Â¾ hours.Â Test if the cake is ready by inserting a skewer in the middle. If the skewer comes out clean, the cake is ready.
- Leave to cool in the tin on a wire rack.
- When the cake is cool, warm the apricot jam and paint the cake using a pastry brush.
- Knead theÂ White MarzipanÂ until soft and pliable and roll out on a surface dusted with icing sugar.
- Lift the marzipan over the cake smoothing down the sides with the palm of your hand and trim any excess marzipan from the base.
- Knead theÂ Icing until soft and pliable and roll out on a surface dusted with icing sugar.
- Paint the marzipan with the cooled boiled water
- Lift the Icing over the cake smoothing down the sides with the palm of your hand and trim any excess icing from the base.
Cherry and Marzipan Cake
- 150g Plain Flour
- 150g Butter softened
- 75g Caster Sugar
- 2 Large Eggs
- 2 teaspoons Baking Powder
- 75g Golden Marzipan
- 200g Glace Cherries
- Zest of 1 Orange
- Water Icing
- 125g Icing Sugar
- 23ml Water
- Preheat the oven to 200ÂºC.
- Line the 2lb loaf tin with baking parchment.
- Beat the butter with the sugar until light and creamy with an electric handwhisk.
- Beat in the lime zest and eggs one at a time
- Sift the flour and baking powder together and gently fold into the batter.
- Put half the mixture into the loaf tin and place half the cherries into the batter then cover with slices of the marzipan.
- Put the rest of the batter on top of the marzipan and add the remaining cherries.
- Use the back of the spoon to lightly push the cherries in the batter and smooth the batter over the top.
- Bake in the middle shelf of the oven for approximately 50 minutes, or until the centre springs back to touch.
- Once cool coat the top with a thin water icing.
- 175g Soft Butter
- 175g Golden Caster Sugar
- 140g Self-Raising Flour
- 50g Ground Almonds
- Â½ Teaspoon Baking Powder
- 3 Medium Eggs
- 1 Tsp Vanilla Extract
- Pink Food Colouring, a drop
- 100g Apricot Jam
- 2 X 500g Blocks White Marzipan
- Little Icing Sugar, for Dusting
- Heat oven to 180ÂºC/160ÂºC fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until thick and creamy. Pour into the tin and bake for 25 mins. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling .
- For the pink sponge, line the tin as above. Mix all the ingredients together as above. Fold in pink food colouring. Pour into the tin and bake and cool as before.
- To assemble, heat the jam in a small pan until runny. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Repeat process with the pink sponge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height.
- Take 2 almond slices and 2 pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.
- Carefully lift up the marzipan and smooth over the cake with your hands, leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges.
- Â Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.
Sticky Toffee Pudding with Dates
- 190g Plain Flour
- 1- Â½ Teaspoons Baking Powder
- 120g Soft Brown Sugar
- 1 Pinch Salt
- 120ml Milk
- 2 Eggs
- 6 Teaspoons Melted Butter or Margarine
- 2 Teaspoon Vanilla Extract
- Large â€“ medium Jool Dates
- Chips small
- 120g Butter or Margarine
- 200g Soft Brown Sugar
- 250ml Double Cream
- Preheat the oven to 170Âºc, Gas 3.
- In a large bowl sift together the flour salt and baking powder. Add the sugar and mix well.
- In another bowl add the milk, eggs, vanilla and melted butter.
- Whisk together until a frothy foam forms on top.
- Add the milk mixture and Dates to the flour and mix together until smooth.
- Pour into a greased baking dish and bake for 20-30 minutes or until the cake is firm on top, start checking after 20 minutes.
- Add the butter sugar and crew to a large saucepan.
- Simmer over medium high heat until sauce is smooth and dark brown.
- Remove from heat and let it stand for 10 minutes before serving with pudding.
- 175g/6oz Strong White Flour
- 175g/6oz Plain Flour
- 2 x 7g Sachets Instant Yeast
- 1 Teaspoon Caster Sugar
- 350ml/12fl oz Warm Milk
- 150-200ml/5-7fl oz Warm Water
- Â½ Teaspoon Bicarbonate of Soda
- 1 Teaspoon of Salt
- Sunflower Oil
- Â Place the flours in to a bowl. Add the yeast, salt and sugar mixing into the flour. Warm milk and pour onto the flour.
- Using a spoon beat until a smooth batter.
- Cover and leave the mixture for1 hour. The batter will rise and then begin to fall.
- Mix the bicarbonate of soda with the warm water, beat until a thick batter.
- Heat a flat griddle or heavy based pan. Lightly grease the inside of your crumpet ring. Sit the ring on the griddle over a medium heat.
- Drop 2 or 3 desert spoons of mixture into each ring.
- Carefully turn the crumpets on their ring and cook for another 3 minutes. Overall cook for a total of 8 minutes and leave to set.
- Serve warm with butter and jam.
Carrot cake with Vanilla frosting
- Â zest and juice 1 orange
- 50g sultanas
- 150ml sunflower oil, plus extra for greasing
- 2 eggs
- 140g soft light brown sugar
- 85g wholemeal self-raising flour
- 170g self-raising flour
- 2 tsp each ground cinnamon
- 1 tsp bicarbonate of soda
- 140g carrots, coarsely grated
- 50g pecan nuts, chopped, plus a few halves to decorate
- Â Stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and add the Vanilla Coop Frosting.