Chewy Speculaas Blondies

Ah Friday,finally!I was having one of those weeks where it just seems to drag by and when Friday feels like it's never going to come.As soon as the bell rang to signal the end of school today I bolted out of the door and headed for home.I love weekends.Weekends allow you to do the things which you want to do during the week but never have the time or energy for.One such example is baking.As is probably quite obvious to anyone who has ever even glanced at this blog.I'm unable to pin point just exactly what it is,but I find nothing more relaxing than getting stuck into an exciting new recipe.Therefore,when the weekend finally rolls around I discard my schoolbag and homework and get out my eggs and flour.

As I mentioned in my last post,I recently recieved Edd Kimber's new book,The Boy Who Bakes,in the post.After perusing the book quite thoroughly,I decided to choose a nice simple recipe for a relaxed Friday evening.I chose the Chewy Speculaas Blondies,as I have been wanting to make blondies for quite a while now and the recipe seemed pretty easy.

The recipe comes together very quick.The butter is melted in a pot,the spices are added and then the sugar.I was unfortunately unable to find ground cloves or cardamom anywhere in my area,so I just had to omit them from the recipe(I'm sure they probably would make quite a difference if added).This mixture is allowed to cool before the eggs are whisked in.The flour,baking powder and salt are folded in.Finally the chocolate chunks and hazelnuts are added.The mixture(which I found to be quite stiff)is tipped into the tin and baked in the oven for about 30 minutes(mine baked in about 23-25 minutes).One cooked the blondies are left to cool in the tin for a couple of hours so that they can set and firm up.Now I'm usually one of those people who can't stand waiting around for something to cool or set but luckily today I had to go out for dinner first.This acted as a nice distraction and meant the blondies had time to cool and set properly.

By the time I arrived home the blondies had set perfectly.I removed them from the tin and snapped a few pictures on my(useless) camera with the little natural light still left.I was glad to see the blondies had a beautifully fudgy interior once I cut into them.They really were like a blonde brownie.I decided to dress the blondies up a bit for a dessert and so I attempted to make the salted caramel sauce which was also included in the book.Now I'm not sure exactly what went wrong but once the sauce was cooked it began to harden and became like a chewy toffee more than a sauce.I could also taste very little salt,which is probably down to the extremely small pinch I put in to the sauce but at least I'll no better next time.If anyone had any suggestions as to why the sauce went hard when it began to cool I would be glad to hear them as this is one sauce I'd really like to try again.

I first tried these blondies after I gave them about 30 seconds in the microwave to heat up.I served with a scoop of vanilla ice cream and dug in.I found the taste of these to be quite unusual.The spice present really came through in the blondies and worked nicely with the chocolate.Later on,I tried a small piece of the blondies cold on their own,and found that I actually preferred the blondies like this.Room temperature,unadourned yet still delicious.

I was pleased with how my first batch of blondies turned out and will definitely make these again when I can get my hands on ground cloves and cardamom.In the meantime however,I may just have to make some of the other recipes in this great new book!

Chewy Speculaas Blondies

225g unsalted butter

1 tsp ground ginger

1/4 tsp freshly grated nutmeg(I used dried and reduced the amount)

1/4 tsp ground cloves

1/8 tsp ground cardamom pods

400g light brown sugar

2 eggs

250g plain flour

1/4 tsp salt

1 tsp baking powder

80g chocolate,chopped

80g hazelnuts chopped

1.Preheat the oven to 180C(160C fan)gas mark 4.Grease and line a 23 x 33 cm baking tin and line with a strip of baking parchment,leaving a 5cm overhang along the edges to make removing the blondies easier.

2.Melt the butter in a pan over a medium high heat,add the spices and cook for a couple of minutes.Next add the sugar and cook for a further 5 minutes,stirring constantly before taking the pan off the heat.

3.Leave to cool for 5 minutes.Next whisk in the eggs and fold in the flour ,baking powder and salt.Stir in the chopped chocolate and hazelnuts,then pour the batter into the prepared tin.Bake in the oven for 30 minutes.

4.Once cooked,allow to cool in the tin completely and to set for a few hours in the tin.

Brown sugar,ginger and pecan cake with peaches.

I don't know about you but I don't really like fruit.On the other hand I love vegetables but I just never really liked eating fruit say,for a snack.I don't know if it's because maybe here in Ireland supermarkets don't stock really ripe,good quality fruit.The only way I usually eat fruit would be in desserts.Give me a fruit crumble,pie or tart anyday and I will most definitely go back for seconds.That's why it's unusual for me to choose a recipe like this where the fruit isn't actully used or cooked in the dessert but merely to adourn the cake itself.

I think what really persuaded me to make this cake was the images which accompanied the recipe.They were so striking and the colours of the cake were so pretty to look at.The peaches on the top of the cake were also arranged so beautifully that I felt I just had to recreate this cake for myself.My pictures and indeed my cake probably resemble nothing of the original but I was still very pleased with the results.This cake required no fancy piped icing,just simple sliced peaches.

Even though this cake turned out very well,while it was baking I was almost considering not posting about it.See I realised just as the cake went into the oven that I had made a rather huge mistake during the preparation of the cake.Not jus a minor omission of a teaspoon of vanilla extract.No,I had unbelievably doubled the amount of butter required for the cake.You may think that sounds like a very silly mistake to make but the ingredients list gave the butter measurement in cups and when I converted the cup measure to grams I forgot that the cake only required 1/2 a cup of butter!I was so dissapointed and had resigned myself that the cake was never going to work.However,I left it in the oven just to see what would happen and amazingly enough,the cake turned out fine even if it was a tiny bit sunken in the middle!The frosting covered up the slight dip in the cake nicely and no one was any the wiser.This cake required that you use fresh peaches.When I read this I almost decided to use tinned peaches instead as I was worried that I would have a hard time finding really tasty,ripe,juicy fresh peaches.In the end I decided to stick to the recipe and go with the fresh peaches.To be honest I can't really fault this cake.The cake itself was delicious,the extra butter actually added to its flavour and kept it unbelievably moist.The dark brown sugar really came through to give the cake a lovely deep sweetness.The bits of pecan added nicely to the texture.The unusal frosting was delicious and was perfect for the cake.The only slight downfall came where I expected.The peaches I got although not terribly hard,lacked that sweet peach flavour.If I was to make this cake again I would almost certainly use tinned peaches to ensure the peaches were really sweet.As a little extra thought,I also think this cake would work with a lot of other fruits for example,plums.

You can find the recipe here on a great blog called Dessert for Breakfast.The photos are particularly good!

Carrot & Ginger Cake From Cake Days

I love,love,lovee carrot cake.It is easily one of my favourite cakes to eat!When I saw that there was a recipe for a carrot cake in Cake Days I knew I would have to bake it soon.I then got a request from someone to make a cake and I decided I would make this Carrot & Ginger Cake and see how it turned out.This recipe makes a massive four layer cake and therefore is only really suitable when catering for a large group of people.Alternatively you could half the quantities and make a smaller two layer cake which is what I think I will do when making this for my family.I found this recipe very easy and had no trouble with it at all.When the cakes came out of the oven they smelt divine and I wanted to have a slice right there and then but unfortunately this cake wasn't for me so I couldn't.While the cakes cooled I made up the cream cheese frosting and set it aside while the cakes cooled completely.When the cakes were cool I placed the first one on a plate and spread a small layer of frosting on top.I then placed the next cake on top and spread a small layer of frosting on it.I continued doing this until all four cakes were stacked one on top of the other.I then coated the whole four layer cake with a light covering of the cream cheese frosting.known as a crumb layer.This was suggested in the back of the book as it makes it much easier to frost the cake evenly.When I finished the crumb layer I then spread the rest of the frosting all over the cake and smoothed it out with a palette knife.I added a decorative swirl on the top of the cake using a palette knife as suggest in the book.I finished the cake off by topping with pecans.The cake was whisked away the next morning and as I didn't get to taste the cake myself I can't really comment on its taste.However,I did recieve rave reviews for this cake and was told not a crumb of it remained by the end of the day :P I think I will definitely be making this one again soon so I can taste it.

Carrot Cake

Sponge

450g(1lb) peeled,finely grated carrots

2 tbsp peeled,grated root ginger

80ml(3fl oz) buttermilk

3 large eggs

1 tsp vanilla essence

350ml(12fl oz) vegetable oil

420g(15oz) caster sugar

500g(1lb 2oz) plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp salt

1tsp ground cinnamon

1 tsp ground ginger

80g(3oz) pecans,roasted & chopped

Frosting

100g(3 1/2 oz) softened unsalted butter

600g(1lb 5oz)icing sugar

1 tbsp grated orange zest

250g(9 oz) full fat cream cheese

Pecan halves to decorate

1.Roast the pecans by heating over a medium heat in a saucepan for two to three minutes until they start to turn brown.Remove from the pan,chop and set aside.

2.Preheat the oven to 170 degrees C (325F),Gas mark 3,and line 4 20cm(8in) diameter cake tins with baking parchment.

3.Using a hand held electric whisk or freestanding mixer fitted with the paddle attatchment,mix together the carrots,root ginger,buttermilk,eggs,vanilla essence,vegetable oil and sugar until the ingredients are well combined.

4.Sift together the flour,baking powder,bicarbonate of soda,salt and ground spices,then slowly beat these into the egg and carrot mixture,adding the dry ingredients in three batches.Mix well after each addition,scraping down the sides of the bowl.Stir in the chopped pecans into the batter and mix until the cake batter is smooth and even.

5.Divide the batter between the four prepared sandwich tins and bake for about 30 minutes or until the top of each sponge bounces back when lightly pressed.Allow the cakes to cool completely,on a wire rack,while you make the frosting.

6.To make the frosting,using an electric whisk or freestanding mixer fitted with the paddle attatchment,mix together the butter and icing sugar on a low speed until combined but still powdery in consistency.Add the orange zest and cream cheese,increase the speed to medium to high and mix well until the frosting is smooth,light and fluffy.

7.When the sponges feel cold to the touch,spread some of the frosting between each layer and sandwich all four together.Use the remaining frosting to cover the top and outside of the assembled cake,then decorate with the pecan halves.