Orange Layer Cake

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Recipe from Good Food.

For the Cake

  • 225g baking spread
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 100g golden caster sugar
  • 100g brown sugar
  • 4 large eggs
  • finely grated zest of 2 oranges

For the Butter Icing

  • 150g butter , softened
  • 300g icing sugar , sifted
  • finely grated zest of 2 oranges

For the Glaze

  • 25g caster sugar
  • juice of 2 oranges
  1. Heat oven to 180C/160C fan/gas 4. You will need 2 x 20 cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
  2. Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
  3. To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
  4. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest.The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

mixer

This is the mixer I used to to make the cake is a Russell Hobbs Creations Kitchen Machine. It’s priced at £199 at Argos.

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Adeola x

Lemon Drizzle Cake

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Nigella’s Lemon Drizzle Cake
Lemon Syrup Loaf Cake
  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self raising flour
  • pinch of salt
  • 4 tablespoons milk
  • 23x13x7cm loaf tin buttered and lined
For the syrup:
  • Juice of 1 and a half lemons
  • 100g icing sugar
For the glaze:

  • Juice of 1/2 a lemon
  • 150g icing sugar
To Make The Cake:
  1. Preheat your oven to 180 C/ gas mark 4.
  2. Butter and line your loaf tin well.
  3. Cream together butter and sugar and add eggs and lemon zest, beating them in well.
  4. Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
  5.  Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
For the syrup:
  1. Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
  2. As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
  3. Leave cake to cool completely before removing from the tin.
For the glaze:
  1. Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.
  2. Make sure your cake is completely cool before drizzling with the glaze.

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JpegAdeola x

Meringue


Ingredients

  • 4 large organic egg whites , at room temperature
  • 115g caster sugar
  • 115g icing sugar

Method

  1. Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on grease proof paper and foil).
  2. Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  3. Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
  4. Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy, almost like a snow drift.
  5. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape (pic 3). Or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)

     

     

Tarte Au Citron

Ingredients

For the pastry
  • 175g/6oz plain flour
  • 100g/3½oz cold butter, cut into small cubes
  • 25g/1oz icing sugar
  • 1 free-range egg yolk
  • 1 tbsp cold water
For the filling
  • 5 free-range eggs
  • 125ml/4fl oz double cream
  • 225g/8oz caster sugar
  • 4 lemons, juice and zest
  • icing sugar, for dusting

Preparation Method

  1. To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg yolk and water.
  2. Pulse again until the mixture sticks together in clumps then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make it smooth. If your butter was a bit too soft, the pastry might be too. If so, wrap it in parchment paper and chill for 15 minutes.
  3. Grease a 23cm/9in loose-bottomed, fluted tart tin.
  4. Lay a piece of parchment paper on the work surface. Remove the base from the tart tin and lay it on the paper. Using a pencil, draw a circle onto the paper 4cm/1½in bigger than the tin base.
  5. Dust the base of the tin with flour. Place the pastry ball in the centre of the tin base and flatten it out slightly. Roll out the pastry, still on the base, until it meets the circle mark. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry surrounding the tin base in towards the centre.
  6. Carefully lift the tin base off the work surface, drop it into the tin, then ease the pastry into the corners and up the sides of the tin, pressing the overhang lightly over the rim. If the pastry has cracked at all, simply press it together to seal. Press the pastry into the flutes of the tin then lightly prick the base with a fork, but not quite all the way through. Place the pastry-lined tin on a baking tray, cover loosely with cling film and chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6.
  7. Remove the cling film from the pastry case and line with foil so it supports the sides, then fill with baking beans. Bake blind for 12-15 minutes, until the pastry is set, then lift out the foil and beans. Carefully trim the excess pastry from the sides using a sharp knife, holding the knife at a sharp angle and slicing away from you. Remove the trimmings from the sheet. Return the empty pastry case to the oven for another 10-12 minutes or until it is pale golden and completely dry. Set aside to cool while you make the filling. Reduce the oven temperature to 170C/325F/Gas 3.
  8. For the filling, break the eggs into a large bowl and whisk together with a wire whisk. Add the rest of the filling ingredients and whisk again until they are all well combined. Pour the filling mixture into a jug, then into the cooled baked pastry case. To prevent it spilling as it goes in the oven, pour in most of the filling so it almost fills the tart, carefully sit the baking sheet and tart on the oven shelf, then top up with the rest of the filling to completely fill it. Bake for about 30-35 minutes or until just set but with a slight wobble in the centre.
  9. Leave to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned can or jam jar and let the outer ring fall to the work surface. Transfer the tart to a serving plate and serve warm or cold, dusted with sifted icing sugar.

Adeola x

Chicken Enchiladas

Recipe Adapted from Here.
For the sauce
  • 1 tbsp olive oil
  • Half White Onion, chopped
  • 1 garlic clove, crushed
  • 200ml/7fl oz passata
  • 1 tsp chopped fresh oregano
  • ½ tsp freshly ground black pepper
For the Chicken
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • Half White onion
  • 4 Chicken Breasts
  • 90g any cheese, grated
  • 4 wholemeal tortillas

Preparation method

  1. Preheat oven to 180C/350F/Gas 4.
  2. To make the sauce heat the olive oil in saucepan over a medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
  3. Add the passata, oregano and black pepper. Cover , reduce the heat and leave to simmer for ten minutes.
  4. Meanwhile for the chicken, heat the olive oil in a separate pan over a medium heat. Add the onion, garlic, red pepper and courgette. Sauté for five minutes then add the chicken. Cook for around 5-7 minutes, or until the chicken pieces have browned and cooked through.
  5. Add half of the cheese to the chicken turkey mixture and continue to cook until the cheese has melted.
  6. Divide the chicken mixture between four tortillas and roll up into parcels. Place into an ovenproof dish, spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden.





Adeola x

National Cupcake Week: Banana Cupcake with a Strawberry Buttercream

Banana Cupcakes

Ingredients

  • 3 very ripe bananas
  • 63ml vegetable oil
  • 58g  butter, softened, plus extra for greasing
  • 168g caster sugar
  • 2 free-range eggs
  • 225g plain flour
  • 1 tsp baking powder
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Preparation method

  1. Pre-heat the oven to 200C/400F/Gas 6. Line a cupcake tin with cupcake cases.
  2. Mash the bananas and vegetable oil together in a bowl and set aside.
  3. In a separate mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then stir in the mashed banana mixture until well combined.
  4. Mix the flour, baking powder, ground spices and salt together in another bowl and lightly fold into the banana mixture. Add the raisins and pecans and fold together lightly.
  5. Spoon the cake mixture into the cupcake tins and bake in the oven for an 45 minutes, or until risen and golden-brown. Check after 20 minutes and reduce the oven temperature slightly if the loaves are browning too quickly on the top, or cover the loaves loosely with aluminium foil.
  6. Remove the cupcakes from the tin and allow to cool. Then make the Strawberry Buttercream Icing.

Strawberry Buttercream Icing

Recipe from Here

Ingredients

  • 140g butter, softened
  • 280g  icing sugar
  • 1-2 tbsp milk
  • few drops strawberry essence colouring

Preparation method

  1. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
  2. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
  3. Stir in the food colouring until well combined.
  4. Then spoon or pipe the icing onto the cupcakes and finished with a fresh strawberry.

Adeola x

Novikov Restaurant Review

I recently dined with fellow Blogger Abimarvel at the Novikov Restaurant in Mayfair. The restaurant is split into two. There is an Asian Restaurant and an Italian Restaurant. We ate at the Asian Restaurant.

The manager of Novikov gave us a tour of the resturant and showed us the Resuarant’s Market. Within this market there were different fruits, vegetables and fresh seafood. You could pick anything you like and they would create a meal from the ingredients you chose.

We then decided what we were going to have meals from the menu. The manager recommended that we should have the black cod spring rolls with a mango sauce for a starter. We thought why not and so tried it and instantly knew why he recommended it. It was a very unique combination but worked so well together.

The Manager came over and told us the chef had made us raw seafood platter just for us which was extremely generous of him. We had no idea what to expect as all I really heard were the words ‘Raw’ and ‘Seafood’, which I had never tried so got a little bit nervous as I had no idea what to expect. A plate of raw scallops arrived and so we thought that was the platter. The actual platter arrived and it was huge. It looked very pretty and so was hoping it would taste good. We would try different things to make sure we tried everything and give each other feedback on each .Some were delicious.  And some were well interesting. I was surprised to find that caviar is actually delicious. It was definitely a very interesting and new experience for us.

We then decided what we were going to eat. Abi ordered the Roast Half Duck. She had the duck with Special Pork Char Sui fried rice.

I had Scottish diver scallops with yuzu mayonnaise & crispy lemon grass.

For Dessert Abimarvel had pineapple ravioli for dessert. I know ‘Pineapple Ravioli’. I didn’t know such a thing existed. It was delicious though and had a berry centre. On top was a scoop of berry sorbet.

Here’s the menu! Take a look!

I would definitely recommend you going to this restaurant. Here is the info.

50a Berkeley Street
Mayfair, London
W1J 8HA

T: +44 (0) 207 399 4330

email: info@novikovrestaurant.co.uk

Website: Novikov

Picture Credit- Abimarvel

Adeola x