Friday, 31 July 2015

Taste Testing - Crank's Organic Wholemeal Bread

I get asked to test out all sorts of foods and products, but I can only say yes if I can imagine actually eating or using them. When Crank's asked if I'd like to sample their organic wholemeal loaves, I could see how this would go down. 

I work on a hungry team. We have a massive biscuit box (my doing), deal with cakes in seconds and love a bit of breakfast to set us up for the day. I was already dreaming of freshly buttered toast with some decent raspberry jam. 

Yesterday morning I delivered platters of this lovely bread in various guises to the team area. Cue a swarm of hungry workers... They came from all over the office after sniffing out our toast! Because we're a lovely little lot, we shared it out as we had plenty. The result was one very happy office. 
I asked them for some feedback, which in itself was quite amusing! It included:

  • 'Baby loves this toast' - see pic...
  • 'NOM' (when asked to expand...) 'NOM NOM'! Yes.
  • 'Love love the bread toasted... 10/10 for me'
  • 'Oh. My. God. #thisiswhyimfat'
  • 'Perfect for toast'
  • 'Much lighter than the weight of the loaf suggests'
  • 'Would definitely buy again'


So there you have it baking folk at Crank's! Turns out that a hungry tribe of Business Development Managers and their pals approved whole-heartedly. Our recommendation? Get it toasted with jam.

Thursday, 30 July 2015

Raspberry and White Chocolate Bundt Cake

Raspberry and White Chocolate Bundt Cake
Every Thursday we take it in turns to bake at work. It's our new thing. Last week, Phil made a corking double layered carrot cake, and this week the baton was passed to me. This shiny little number attracted folk from all over the office like a flock of magpies. Luckily, this is a massive cake, so there was plenty for everyone to try a bit. 

The cake itself is a raspberry sponge with a little ripple of jam running through. This means it's got an incredibly soft crumb and stays ultra moist. The addition of the white chocolate covering just adds to its charm! 

I made mine in the new Nordic Ware Tiered Heart pan, which was very popular at work! Mine lives on the wall in my dining room as it's just too nice to hide away.

Ingredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml raspberry yoghurt 
  • 5 heaped teaspoons of good raspberry jam
  • Jar of white chocolate spread
  • Raspberries to decorate

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extract.
  6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  7. Pour the yoghurt into a jug.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour half the mix into your prepared tin. 
  11. Spread about 5 heaped teaspoons of jam over the mix in an even layer.
  12. Cover with the remaining mix.
  13. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  14. Leave the cake to cool for ten minutes before removing from the tin.
  15. When completely cool, warm your white chocolate spread in the microwave until slightly runny and tip over the cake.
  16. Decorate with raspberries.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
Raspberry and White Chocolate Bundt Cake

Tuesday, 21 July 2015

Margarita Bundt Cake

Margarita Bundt Cake
Two things I love:
  1. Baking for other people
  2. A baking challenge

This here cake hit both criteria. My lovely friend Lee's dad is a fan of the bundt. Who's dad isn't to be fair? I'd taken him a slab of my Chocolate Honeycomb Bundt Cake the other week, which had set his mind thinking of what other cakes I could concoct. I told him to think of anything, and I would deliver. My brief? A margarita cocktail flavoured bundt cake. I relished this challenge!

Ingredients:
    Margarita Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 375g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 250ml lemon and lime yogurt
  • 1 tbsp lime juice
  • Zest of two limes
  • A couple of drops of orange extract
  • 1 shot of decent tequila
  • Green food colouring gel
  • 300g icing sugar
  • A sachet/can of ready made margarita cocktail (I used the ones you can freeze)
  • Sugar pearls (optional)
  • Naff decorations! (essential...)

Method:
  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray/melted butter and dust with flour. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
  6. Pour the yoghurt into a jug and mix in the lime juice, zest, orange extract and tequila.
  7. Sift in a third of the flour mix followed by half the yoghurt mix. 
  8. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Remove about 6 tbsp of the mix and add a little green food gel.
  11. Pour half of the plain coloured mix into your prepared tin. 
  12. Cover with the green mix.
  13. Top that with the rest of the plain mix. 
  14. Bake in the centre of the oven for about 1 hour 20 minutes or until a skewer comes out clean. 
  15. Leave the cake to cool for ten minutes before removing from the tin.
  16. When completely cold, mix the icing sugar with enough of the ready made margarita cocktail to make a runny glaze, and tip over the cake.
  17. Just before serving (and ideally whilst the icing is still slightly wet), pop a few sugar pearls around the base of the cake, just like you would coat your margarita glass rim with sugar.
  18. Decorate with as much naff stuff as your heart desires... 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
Please see my Creative Commons Copyright information for more details. Thank you.


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