Coffee and Walnut Cake

 I haven’t made this yet but have really been wanting to try. Adapted from Nigella. She says to reduce the amount of coffee to 2 tsp in the sponge if making for the whole family.

Ingredients:

• 50g walnut pieces
• 225g fine sugar
• 225g butter, softened
• 200g flour
• 4 tsp instant espresso powder
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 4 large eggs
• 1 to 2 Tbsp milk

For buttercream:

• 350g powder sugar
• 175g butter, softened
• 2 1/2 tsp instant espresso powder
• 10 walnut halves for garnish

Procedure:

• Preheat oven to 180°C
• Grease two 20cm round cake pans and line with parchment paper
• Blitz walnut pieces and sugar in in food processor until fine
• Add butter, espresso powder, baking powder, baking soda, and eggs and mix to make smooth batter
• Add milk and pulse
• Divide batter evenly between two cake pans. Bake 25 minutes. Cool and turn out.
• To make buttercream: Pulse powder sugar in food processor. Add butter and process until smooth.
• Dissolve 2 1/2 tsp espresso powder in 1 Tbsp boiling water. Add to food processor and pulse to blend.
• Spread half the icing on the bottom layer. Place second layer on top and ice the top. Nigella recommends a “ramshackle swirly pattern” for a rustic look. Press walnut halves in a circle around the edge.

Victoria Sponge cake

 A delicious new take on a classic. The recipe has been adapted from here.

Ingredients:

• 250g unsalted butter (room temp)
• 250g brown sugar
• 4 eggs (250g)
• 250g flour
• 1 Tbsp baking powder
• 1/2 tsp salt

• 250ml (1 cup) heavy cream
• Jam for filling (strawberry)
• Powder sugar (for dusting)

Procedure:

• Preheat oven to 170°C
• Grease 2 20cm (8 inch) round cake pans and line with baking paper
• Cream butter and sugar with paddle attachment of Kitchen Aid until pale and fluffy. Beat in eggs one at a time
• Mix flour, baking powder and salt. Add slowly to Kitchen Aid bowl, stirring just until mixed.
• Divide batter evenly between two cake pans. Bake for 25–30 min, until toothpick comes out clean. Cool then turn out.
• Spread bottom layer with jam. Whip cream to soft peaks and spoon on top of jam. Place second layer on top and dust with powder sugar

Scones

 Simple, yummy scones. Serve with clotted cream and a pot of tea.

Ingredients:

• 350g self-rising flour (= 350g flour + 3 tsp baking powder + pinch of salt)
• 1/4 tsp salt
• 1 tsp baking powder
• 85g butter
• 3 Tbsp fine sugar
• 175ml milk
• 1 tsp vanilla
• 1 Tbsp lemon juice
• 1 egg, beaten

Procedure:

• Preheat oven to 220°C. Leave baking tray in the oven - you want it hot.
• Mix flour, salt, and baking powder in large bowl.
• Cube butter and mix into flour with your fingers or a pastry blender until the mixture looks like fine crumbs. Stir in sugar.
• Warm milk to about room temperature (about 30 seconds in microwave). Add vanilla and lemon juice.
• Make a well in the flour mixture and pour in milk. Stir to mix.
• Fold dough 2 or 3 times on a floured surface, then pat it flat, about 4cm high.
• Cut with a 5cm cutter. Brush tops with egg wash, then place on hot baking tray
• Bake 10 minutes or until golden brown.

Homemade clotted cream

 Adapted from here. Pretty easy and satisfying, as long as you get the oven temp right. (My first try, I went by Celsius instead of Fahrenheit and nearly set the oven on fire!) Can also apparently do in the crock pot.

Pour 2 cups heavy cream into a casserole dish. Place in oven at 170°F (75° C) and leave, uncovered overnight (about 12 hours). 

Remove dish from oven. Once cooled, refrigerate 8 hours.

Skim off the top layer of thick cream. Stir clotted cream until smooth. If too thick, add some of the milk at the bottom of the dish (or some plain milk or cream).

Nigella No-Bake Cheesecake

 A summer favorite. Adapted from Nigella Lawson. This recipe has been increased for use in a 9 inch (24cm) springform pan.

Ingredients:

• 180g digestive biscuits
• 110g softened butter
• 430g cream cheese
• 90g powder sugar
• 2 tsp vanilla
• 1 1/4 tsp lemon juice
• 360 ml double cream
• Jam to serve

Procedure:

• Blitz digestives in food processor until they turn to crumbs. Add butter and blend until the mixture clumps
• Press mixture into bottom of a 24cm springform pan.
• Beat cream cheese, powder sugar, vanilla, and lemon until smooth
• Lightly whip cream. Fold into cream cheese mixture
• Spoon filling on top of the crust and smooth over with a spatula.
• Chill overnight (or at least three hours)
• Spread jam on top to serve

Yummy Pecan Bars!

 I can’t even handle how delicious these are.

Ingredients:

• 2 cups flour
• 1/2 cup confectioner’s sugar
• 1 cup butter, softened
• 1 can (14 oz.) sweetened condensed milk
• 1 egg
• 1 tsp. vanilla
• pinch salt
• 8 oz chocolate chips
• 1 cup chopped pecans

Preparation:

Combine flour and sugar in a large bowl and cut in butter until it resembles coarse meal. Press firmly into the bottom of a greased 9x13 pan. Bake at 350º (175ºC) for 15 minutes.

Beat egg, milk, vanilla, and salt in large bowl. Stir in pecans and chocolate chips. Spread evenly over baked crust. Bake 20–25 min until lightly browned.