Cinnamon Twist Buns

I saw this recipe on Instagram and knew I just HAD to try them. This recipe is by Bread God Richard Bertinet. If you are more of a visual learner, watch this video of how to make them. I couldn't get my head around how to shape the buns without seeing it. Ingredients for the dough:
200ml full fat milk
2 eggs
600g strong bread flour
7g dried yeast
50g caster sugar
2 tsp salt
200g butter, softened For the filling:
150g butter, softened
250g dark soft brown sugar
2 tsp cinnamonFor the glaze:
1 egg
2 tbsp full fat milk Icing sugar to decorate Method:
1. To make the dough, put the milk and eggs into the bowl of a food mixer then add the flour. Put the yeast on one side of the bowl. Then put the sugar, salt and butter on the other side. Mix on a slow speed for 4 minutes. Turn it up to a medium speed for 10-12 minutes until a smooth soft dough forms. 
2. Form the dough into a ball and place in a clean bowl. Cover and leave for 45 minutes to prove.
3. For the filling, beat the butter and sugar together …

Victoria Sponge Cake

It was my wonderful friend Gus' birthday at the beginning of September. I offered to make him a birthday cake and he requested a classic Victoria Sponge with strawberry jam and buttercream. My go-to Victoria Sponge recipe is the classic River Cottage recipe. The trick is to weigh your eggs and then match your butter, flour and sugar to the same value. 
Ingredients for the cake:  4 eggs  Self raising flour  A pinch of salt  Caster Sugar  Butter, softened  1 tsp vanilla extract  To decorate:  Strawberry jam 8 fresh strawberries  300g icing sugar  150g butter, softened
Method: 1. Heat the oven to 180 fan. Lightly grease and line two 20cm cake tins.  2. Weigh the eggs in the their shells and then weigh out the same amount of sugar, butter and flour. Beat the butter until creamy, then add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add 1 tbsp of your flour with your last egg to prevent the mixture curdling. Add the vanilla extract then gent…

Coconut Cake

It's my sister's birthday today! She requested a Coconut Birthday Cake so this is what I made her, with a little bit of help from my lovely little niece. 
I found this recipe online and adapted it a little bit. We aren't big fans of vast quantities of icing, so I only made half the amount of frosting and just put a layer in between and on top. 
I also only had two cake tins the right size so couldn't make it three tiered! But it was light, fluffy and totally delicious!  Ingredients for the cake:  275g plain flour 2 tsp baking powder 1/2 tsp bicarbonate of soda 1 tsp salt 170g butter 330g granulated sugar 5 egg whites 120g sour cream 2 tsp vanilla extract 1 tsp coconut extract 240ml canned coconut milk  80g desiccated coconut
For the frosting: 115g butter, softened 112g cream cheese 300g icing sugar 1 tbsp canned coconut milk 1/4 tsp vanilla extract 1/4 tsp coconut extract 1/8 tsp salt
a handful of desiccated coconut for decorating a few spoonfuls of raspberry jam 
Method: 1. Preheat the oven to …

Apple Crumble Traybake

One perk of being back at work is definitely when your colleague gives you a massive bag of cooking apples and asks you to make something with them for the office! I had a little look on Jane's Patisserie's website and decided to try her Apple Crumble Traybake. I made two batches (which meant peeling, coring and chopping a kilo of apples!) one for the office and one for my family. It went down really well at work and my little niece said it was "good" and that is all the praise I need!  
Ingredients for the crumble:
120g plain flour 60g caster sugar 60g butter
Ingredients for the cake: 500g cooking apples (peeled, cored and chopped weight) 300g butter  350g light brown sugar (300g for the cake + 50g for the apples) 300g self raising flour 6 eggs 1 tsp vanilla 1 tsp ground cinnamon 
Ingredients for the decoration: 100g icing sugar 1/2 tsp cinnamon  1-3 tbsp water 
Method: 1. For the crumble, rub the butter, flour and sugar together until it resembles breadcrumbs and set to one side.  2.…

Apricot & Coconut Balls

I will be back to work next week and will be in need of snacks to sustain me! Decided to try and make a batch of apricot & coconut balls to stop me reaching for the biscuits and treats. 

200g dried apricots 90g desiccated coconut + extra for coating  100g ground almonds 1 tbsp coconut oil, melted 1 tsp vanilla extract  2 tbsp honey

1. Blitz the apricots, coconut, ground almonds, coconut oil, vanilla and honey in a food processor until the mixture comes together.  2. Take heaped teaspoons and shape into balls. Roll in a little extract desiccated coconut until coated.  3. Chill in the fridge. They can be kept in the fridge for up to 7 days, or in the freezer for up to 3 months.
Really quick & easy to make and totally delicious! May have had to try one... Just so I know they're good before I'm back at my desk... 

Hazelnut & Summer Berry Roulade

Are you in need of a retro dessert? Then look no further! After watching lots of repeats of Bake Off, I came across an episode where they were challenged to make a roulade. I had never tried to make one before and, as I still had copious amounts of surplus egg whites in my freezer after so many batches of Portuguese Custard Tarts, I thought I would give one a go. I absolutely LOVE hazelnuts, I think I would go as far to say that they are my favourite nut. So the idea of a nutty, chewy meringue, with lovely whipped cream and sweet summer berries was a winner in my books! 
150g egg whites  175g caster sugar  1/2 tsp vanilla extract  1/2 tsp white wine vinegar  1 tsp cornflour  40g toasted chopped hazelnuts  300ml double cream 3 tbsp Nutella  Strawberries & Raspberries 
1. Line a 22cmx32cm baking tray with greaseproof paper, ensure it goes up the sides of the tray to make a collar.  2. Using an electric mixer, whisk your egg whites until they form stiff peaks. Slowly add your…

Bakewell Blondies

Yesterday afternoon, I was in need of a slow, calm bake. I'd had a busy couple of weeks and just wanted to spend some time, weighing out my ingredients and methodically working through a recipe. I find it really helps me when I'm feeling anxious or overwhelmed. I'd had this recipe from Jane's Patisserie saved as one I wanted to try, so thought it would be perfect day to do it. 
200g butter (melted) 125g granulated sugar 125g light brown sugar  3 eggs 1/2 tsp almond extract (or 1 tsp if you really like the almond flavour) 100g ground almonds 200g plain flour  1 tbsp cornflour 200g white chocolate chunks or chips 3 tbsp jam  30-50g flaked almonds
Method: 1. Preheat your oven to 160 fan. Lined a 9x9inch tin with baking paper.  2. In a large bowl, mix together the melted butter and sugars. Add the eggs and almond extract and beat again until smooth.  3. Add the flour, ground almonds and cornflour and mix to form a thick, blondie mixture. Add the white chocolate chips and fol…