What to say and what to bake

Inspiration comes and goes. Search for it and you can’t find it, as hard as you think and look it just come. So stop and do something completely different and all of a sudden the idea/s come flooding.

I have tried with this blog to try and both be creative with something new and also to create cakes and bakes that vaguely replicate what is already available for the ‘normal’ eaters. It’s those new and creative bakes that are the stumbling block. It’s like I need a muse, someone to bounce ideas with/off and  develop them, or just someone there! Now of course you could say that  that muse is all around me, in a way it is. Something different wouldn’t go amiss.

And yet the bakes over on my social media outlets continue. I just can’t write them all down in the blog, it would take so much time and your in-boxes would get further full, to the point of being ignored! I’m sure some do that, it’s understandable, we are bombarded everyday, all day, by the next ‘thing’, I may add to that, hence why I have scaled back recently, tried to write more, to give the reader something to read and absorb. Also whether it’s read or not, it gives me a chance to ramble on, it’s very liberating 😀

Currently just over half way through the school summer break, it’s been very different this year. Due to the amount of school holidays and the lack of the holidays given in the commercial world, we’ve all pretty much been apart, it’s how it is, no grumbles, we just get on with it.  It’s given time for reflection and appreciation. Of what and who we have around us. The house has been very quiet in recent weeks with everyone’s coming and goings, too quiet. Almost.  In order to keep busy I’ve been able to feed the creative element in me, to be able to find the missing muse.  Mind you it could just be the summer break and life, that takes priority. Cakes don’t yet pay the bills!

And so to cake…..

Gluten Free Butterscotch Mousse Cake…. not for the faint hearted!

For the cake..

Grease and line 1 x 8″ (20cm) deep cake tin and preheat the oven to gas 3, 160c, 140c fan

  • 300g soft butter
  • 80g Angel Delight Butterscotch flavour !! I have just discovered a 12 serving ‘jar’!!!
  • 200g caster sugar
  • 6 eggs
  • 240g gluten free self raising flour

Cream the butter, Angel Delight and the sugar until light and fluffy – at least 5 minutes in the stand mixer and remember to scrap the sides.

Beat in the eggs, 1 at a time. Adding a little gluten free flour with each egg if you feel you need to, in order to stop the mix from curdling. Be patient with the sponge and get the eggs beaten in well before adding the next one.

Pour the batter (adding a splash of milk if required, to get that ‘drop’ off the spoon) into the cake tin and bake low and slow for 50 – 55 minutes. Or until and inserted skewer comes out clean.

Leave to cool in the tin, before removing it and cutting it in half, horizontally.

Why the deep cake tin I hear you ask….?

Well…

For the Mousse..

  • 300g white chocolate
  • 4 large eggs, at room temperature – separated
  • 230ml lightly whipped double cream

Over a simmering pan off water, melt the white chocolate in a glass bowl, ensuring NO water gets to the chocolate. Stir regularly so as not to over heat the white chocolate, otherwise it will seize.

Lightly whip the double cream, until just as it comes together and you get a ‘trail’ left behind by the whisk.

Whisk the egg whites until double the volume and they reach stiff peaks (if you turn the bowl upside down, they’ll stay in the bow!)

NOW be careful and don’t panic!!!

The egg yolks should be at room temperature or at least ‘warm’, the white chocolate should also be warm and not set then beat the egg yolks into the white chocolate, one at a time.. The mixture will look as though it has seized and will lump together. GENTLY fold in the egg whites, a third at a time, and the mixture will slowly relax and become more ‘mousse like’.  The gently fold in the lightly whipped cream – looking even more like a mousse.  There may be some lumps in the mix, so put this through a sieve to make a smooth mousse.

To assemble;

Place one half of the cake back into the cleaned, deep cake tin. Cover this with half of the white chocolate mousse. Place the other half of the cake on top of the mousse and cover with the remaining mousse.  Place in the fridge to set for a couple of hours.

While you wait you could make the butterscotch sauce to go on top;

  • 50g butter
  • 100ml double cream
  • 80g light brown sugar

Melt the butter in a small saucepan, pour in the cream and sugar, bring to a slow simmer, and continue to simmer for about 3-4 minutes.  Remove from the heat and cool, before spreading over the set mousse cake – with in the tin, or once you have removed it prior to serving.

As this is made from raw eggs, only keep this for a couple of days at most.

 

 

 

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being a parent and being proud (and a cake)

As a parent, there are many moments in the life of your child/children when you could use the phrase ‘proud parent’ moment.

Proud Parent. Is this an over used phrase? Possibly not.

We should rightly be proud of our children as they continue to reach certain milestone in their lives. Their first steps, eating their first solid foods, potty training success, starting school, their first Christmas performance and finishing school. And everything in between. This past half term we have – as have most parents with children the same age – been on an emotional rollercoaster. Noah finishes his infant part of the school and is ready to go up into ‘juniors’. His final, year-end assembly was a general highlight of his past year and sung to one of the songs from ‘The Greatest Showman’ had me in tears, I was in bits!

Noah’s sister on the other hand actually finishes primary education this year! Where the hell did those years go??!! In the final run up to the end of term we’ve had the SATs results.  Results to be proud of, bearing in mind she has dyslexia, they are pretty amazing. We have a Prom to prepare for (whether or not a primary school should have one is out for debate) and the end of year, end of school final, end of days assembly to watch. I don’t think I will be able to cope. Tissues will be at the ready, in bulk form. I then have to go on a 4 hour WebEx meeting afterwards! It’ll be something of an anti-climax.

But, who is proud of whom?

Are we proud of our children, or are we proud of ourselves for getting our children safely to this point in their lives? Should it come as such a surprise that after all the hard work, love, sweat and tears that our little bundle of joy/s has attained such giddy heights in life as to have done what they have done? We have loved and cherished every moment of there so far, short lives. We have worked hard to get them to eat properly, with a knife and fork (mostly), we have ensured that their diets are healthy and their plates have been full. We have run around the house with the potty, and cleaned up afterwards when they missed. We have taken them and picked them up from school as often as we can (as working parents we can only do so much). We have taken them to and from the various clubs.

We have in fact, put just as much time into this relationship as they have, so quite rightly, we should be just as proud of ourselves as we are of the little cherubs and their feats of success and progression.

God bless the parents – we do an amazing job and to see all our hard work burst into song on stage at the end of year play – cry for all the tea in China – because you can and you should.

And may you enjoy this little cake with friends after the morning assembly, with either a cup of coffee or a stiff G&T to calm the nerves. Dollop on a spoon of yoghurt or clotted cream and away you go.

Preheat the oven to gas 3/170c/150c fan and line and grease an 8″ deep cake tin.

For the cake;

  • 40g pistachio nuts (no shells)
  • 50g hazelnuts

Place these into a food processer and ‘blitz’ until you have a fine breadcrumb mix. No more than 2 minutes should do the trick. Remove from the bowl and put to one side.

Then;

  • 170g soft butter
  • 140g gluten free self raising flour
  • 50g ground almonds
  • 50g light brown sugar
  • 90g runny honey
  • 3 eggs
  • 1/2 teaspoon baking powder

Place all the ingredients into your mixing bowl (I used a table top stand mixer) and beat them all together until light and fluffy and fully combined. Beat for a bout 4 – 5 minutes and then pour into the cake tin.  Sprinkle over the blitzed nuts on top of the cake batter and bake for about 40 – 45 minutes. Or until an inserted skewer or cake tester comes out clean.

Take out of the oven and place the cake, in its tin, onto a large plate.

Whilst the cake is in the oven, you can prepare the honey syrup;

  • 200g runny honey
  • 4 tablespoons of water
  • 1 1/2 teaspoons of Rose Water

Place the 3 ingredients into a small saucepan and over a low heat, warm the liquid up. This should only take a couple of minutes, it doesn’t need to be boiling hot, just warm enough to liquefy the honey and warm enough to combine the ingredients.

Once the cake has been removed from the oven, pour over half of the honey liquor and allow this to fully soak into the cake – 20 – 30 minutes.  Then finish off with the 2nd half of the honey mix.  When pouring over the cake, make sure you pour some liquid around the edge of the cake and tin – leave no surface in-covered.

Allow the cake to then fully absorb the liquor – and fully cool –  before carefully removing the cake from the tin and serving. It’ll be quite rich, so careful on the slicing.