Yule Log (Buche de Noel)

This is just such a classic and you can’t have Christmas without it!
As it’s very chocolaty I serve it with some home made custard, yummy..

Makes 1 Yule log and a pot of Custard

This is what you need;
4 eggs
75g caster sugar
25g dark Muscovado sugar
65g self-raising flour
40g cocoa powder

For the Ganache
300g dark chocolate
300ml double cream

For the Custard
4 egg yolks
50g sugar
250 ml whole milk
seeds of 2 vanilla pods

Let’s get started with the Ganache, put everything in a heatproof bowl and put over a sauce pan with simmering water, do not let the later touch the bowl. Stir and make sure that the chocolate has melted then cover and put in the fridge to set.
Preheat your oven 200C/400F/Gas 6.
Start by whisking your eggs and sugar until you have a frothy and pale mixture, then sift the flour and cocoa powder then fold in with a metal spoon. In a 30cm x 20cm greased and lined baking tray carefully pour out the mixture and make sure you get it all the way out to the corners. Bake in the middle of the oven for 10 min. Turn the sponge out on a baking parchment that’s slightly bigger, then on the long side of the sponge cut a 2.5 cm long insertion and roll up the sponge and let it cool. Once the ganache is ready roll out your sponge and fill with half of the ganache and spread evenly. Cut the edges so they are even, then roll up your sponge and cut a 10cm piece from the side, slab a bit of ganache on the angled side then attach it to the rest of the log. Then pipe the rest of the ganache to your taste then sift some icing sugar on top and serve.

For the custard; Whisk the egg yolks and sugar then in a saucepan heat the milk, once simmering, pour slowly into the egg yolks and stir until fully combined, then transfer back into the saucepan and whisk until you have the thickness you desire.

Enjoy x

Gingerbread And Clementine Cupcakes

Happy advent 1st!
It’s December 1st and I am super excited for this years first Christmas bake.

Makes 25

• For the sponge

170g of self-rising flour
170g soft butter (if it’s still hard, use a fork and mash it until soft)
150g brown sugar
3 medium eggs (room temperature)
1 big tsp baking powder
1tsp ground ginger
1tsp cinnamon
1tsp ground all spice
1tbsp golden syrup

• For the butter cream

450g icing sugar
475 unsalted butter (soft)
2 eggs
2 clementines, zest and juice.

Let’s start baking

Preheat your oven to 180 fan, gas mark 4.5, prepare your cupcake tray and start making the sponge.
Start by whisking butter, sugar and golden syrup, then add the eggs one by one until the butter mix is smooth. Sift flour, ginger, allspice, cinnamon and baking powder into the butter mix.

Divide the mixture into 25 cupcake cases and bake in the middle of the oven for 15-20 minutes.
Whilst this is baking away start making the butter cream.

Put sugar, butter  in a bowl and mix until fluffy, start adding the confectionery sugar gradually once incorporated add the eggs one by one and mix for 3 minutes / egg to create a light and fluffy cream, then pour in your juice and zest and mix well.

Swedish Apple Cake

This is one of my favorite cakes and something that everyone loves!

Makes 14 generous slices.

This is what you need:

1 batch of sponge cake
2 apples, I use granny smith.
2 tbsp cinnamon
2 tbsp caster sugar

Start by slicing your apples, in a bowl, mix the cinnamon and caster sugar and add the apples, set to one side.

Preheat your oven to 175 degrees, gas mark 4,grease your tin with a thin layer of butter then coat it with fine breadcrumbs. By adding the breadcrumbs you get a really nice crust on the cake which makes such a difference.
In a bowl, whisk butter, vanilla paste and sugar until you have a light colour then start adding the eggs, one by one until fully incorporated. Chop the apple into super small pieces, this will add sweetness and moisture to the cake and set to one side. Now sift your flour and baking powder in 3 parts into the batter be careful so you don’t beat out the air of the eggs, now fold in the apples with a metal spoon. Now, you can line your tin with apples or mix the apples into the batter, totally up to you.  Transfer into your tin as soon as possible, if you leave it for too long it can cause the cake to sink in the middle, bake in the middle of the oven for 40 minutes.

Let it cool and eat with some vanilla ice cream.

Sponge Cake

Something so simple as sponge cake can be hard to get perfect. This is a great basic recipe where you can add loads of flavors, on Thursday I will post a great recipe using this base recipe.

Makes 20 Slices

This recipe works well on its own too, therefore bake mine in a bread tin then slice it up and dunk it in my coffee.

This is what you need;
250 self-raising flour
75g butter
150g sugar
3 eggs
1tbsp vanilla paste
2tsp baking powder
1/2 Granny Smith apple

Start by preheating your oven to 175 degrees, gas mark 4,grease your tin with a thin layer of butter then coat it with fine breadcrumbs. By adding the breadcrumbs you get a really nice crust on the cake which makes such a difference.
In a bowl, whisk butter, vanilla paste and sugar until you have a light colour then start adding the eggs, one by one until fully incorporated. Chop the apple into super small pieces, this will add sweetness and moisture to the cake and set to one side. Now sift your flour and baking powder in 3 parts into the batter be careful so you don’t beat out the air of the eggs, now fold in the apples with a metal spoon. Transfer into your tin as soon as possible, if you leave it for too long it can cause the cake to sink in the middle, bake in the middle of the oven for 40 minutes.