Pumpkin Bundt With Ginger Cream Filling.

A week last Sunday was Pudsey and West Leeds’ Clandestine Cake Club event. The theme was Harvest Time and it was a great opportunity to bake with fruits or vegetables which are abundant at this time of year.  I don’t have green fingers or the space to grow vegetables in my garden though it’s something I would love to be able to do if I had a bigger back garden.  Instead I used a tin of Libby’s Pureed Pumpkin which had been in my cupboard for a few months.  My friend Linda had bought me a couple of tins when she was out shopping in Waitrose for herself and I thought a Pumpkin Bundt cake would be perfect for cake club.

I keep telling myself I have enough Nordicware Bundt pans.  I’ve lost count of how many I have.  Then again, I see a new one or one I’ve coveted for a while and I think !I just have to have that! On my day off from work I went over to TKMaxx thinking I could do with a couple of nice cake boxes and ended up coming out with the cake boxes, a mini chopper, some Christmas cupcake cases and the Nordicware Kugelhopf pan.  Did I need it? Did I heck? But it’s a beautiful pan and will last forever.  Being as it’s a traditional design it will get used all year round, too!

My baking inspiration came from a Bundt recipe book bought a few months back. It’s a Nordicware publication entitled “Best Of The Bundt” and I was very impressed with the quality of the recipes.  Even though it’s an American publication with measurements in cups, etc. thankfully there are metric equivalents given as well.

Last Sunday morning I started on the Pumpkin Cake with a Ginger Cream Filling.  The bundt contains a filling of cream cheese, ginger, sugar and flour which is baked into the middle of the cake. The cake itself was a delicately spiced pumpkin bundt infused with cardamom and cinnamon and then flavoured with buttermilk. It sounded too mouthwatering for words and perfect for an Autumn cakey gathering.

I’d left it a bit late to start on the baking. Normally I bake my cake the day before but we were out and about, so I ran out of time.  So last Sunday morning it was. I greased and floured the Kugelhopf pan which is quite a narrow and tall tin.  I hoped this wouldn’t affect the bake.  I reckoned I would have to stick the tin onto a flat baking tray so it wouldn’t tip over in the oven.

First I opened up the tin of pumpkin puree and reserved 2 tablespoonfuls of the puree towards the frosting.  The rest was going into the cake itself.  In a large bowl I creamed together butter and sugar.  As I weighed out the sugar I couldn’t believe how much was going into the cake.  Then into the bowl went 4 large eggs, followed by the pumpkin puree.  This got mixed well together. In another bowl I sifted together some dry ingredients which included some plain flour, ground cardamom, cinnamon and baking powder.  Then, I measured out some buttermilk.  The dry ingredients and the buttermilk got folded into the creamed mixture bit by bit until I ended up with a delicious and aromatic mix.

Then it was time to make up the ginger cream filling.  I’d bought a large tub of full fat Philadelphia cheese especially for the cake.  I was really angry when I got the tub out of the fridge and found it had been opened! Mr SmartCookieSam must’ve nicked some to go on his crackers! It can’t have been my daughter, the other cheese lover in our house as she has been at uni for the past month!  About 2 tbsp had gone which wasn’t much but it meant I didn’t have enough for the frosting. I hoped it wouldn’t spoil it but I wasn’t going to make a fuss over 2 tbsp of cream cheese!

The cream cheese, ground ginger, light brown sugar and 2 tbsp of plain flour all got mixed together to make the ginger cream filling.  I then started to fill the cake tin, starting with 2/3 of the pumpkin mixture. I followed that with the ginger cream cheese mixture, taking care that it wouldn’t get mixed in with the pumpkin flavour or to touch the sides of the pan. Finally, I finished off the cake with the remaining pumpkin mixture.

The bundt was meant to be baked for 65 to 70 minutes but after this time it still felt like the cake wasn’t cooked. I tested it with a skewer but there was still soggy mixture stuck to it in about three places.  After about 80 minutes the cake looked like it had cracked on the top and was ready to come out of the oven.  I had to give it about 10 minutes before I was able to turn it out onto a wire rack. I always panic at this point. This is when all your hard work can be undone in seconds if the cake won’t come out of the tin or it comes out in several pieces.  Thankfully the cake slid out in one piece which made me feel so relieved. Usually I find if the cake is meant for a special occasion or for cake club it turns into a disaster area!

While the cake was cooling down I had to make a glaze cum frosting for the top of the cake. I whipped cream, icing sugar and a little bit of milk together to form the frosting. To this I added finely chopped pecans.  The frosting was then piped onto the top of the bundt with my large star nozzle. To finish off I added whole pecans to decorate the top.

When I cut the cake at cake club later that afternoon I was bitterly disappointed. Despite the cake being in the oven longer than needed and presumably I did stick it in at the right temperature, it came out looking like the middle was uncooked.  I thought it looked disgusting inside but it still got eaten.

Would I bake the cake again? I’d like to try it out again but will have to watch the baking time and the oven temperature.

Happy Baking!

Love Sam xx

Mint Chocolate M&M Cupcakes.

So far so good with my Slimming World plan.  But I really miss baking.  And what I mean about that is proper baking without using rubbish ingredients to replace the sugar and the butter in cakes.  I’ll just have to be extra strict with myself and keep away from anything I bake.

I’ve had a large bag of Mint M&Ms in my baking cupboard for a few weeks now.  Every time my son comes in the kitchen he’s always asking me if he can have the packet of M&Ms as I hadn’t used them. I told him I was using them to bake cupcakes or cookies with but last Wednesday he’d asked again on his day off from college.  So I thought I would use the M&M’s as decorations on top of some  chocolate mint infused cupcakes which were finished off with a swirl of mint chocolate buttercream.  Those of you who know me well, know I have an addiction to all things mint flavoured and I’m also a huge fan of Sugar and Crumbs flavoured icing sugars.  When they brought out a mint chocolate flavour icing sugar I was in heaven.

MINT CHOCOLATE CUPCAKES

Ingredients:

 125g softened, unsalted butter.

125g caster sugar

100g self raising flour

25g cocoa powder (I use Green and Blacks)

2 large free range eggs

1 tsp peppermint extract

  • Prepare a 12 hole cupcake tin with your cupcake cases and preheat your oven.  I have an electric fan oven so my oven temperature is about 1600C.
  • Weigh out all the ingredients and mix together in a large mixing bowl. I use the all in one method for baking my cupcakes.  These can either be mixed with a hand held mixer or a free standing one.
  • Spoon the mixture into the cupcake cases. I usually get two large teaspoonfuls into each case, making sure they are equally divided. I have used a small ice cream scoop to help me in the past but it has broken!
  • Bake the cupcakes on the tray in the middle of the oven for about 15-20 minutes until they are well risen and spring back when touched.
  • Leave to cool on a wire rack.

For the icing:

250g softened unsalted butter

500g pack of Sugar and Crumbs Chocolate Mint Natural Flavoured Icing Sugar

Milk to mix.

  • Weigh out the butter and put into a large mixing bowl.  Whip it up with a hand held mixer so that it makes it creamy and easier to manage.
  • Sift in the icing sugar and mix carefully. Add in milk, bit by bit until the icing is smooth but not runny. It needs to be of a piping consistency.
  • Prepare a large piping bag with a large star shaped icing nozzle and fill the bag with about 1/3 0f the mixture. Pipe onto the cooled cupcakes.

As the pictures of my cupcakes shows, I used mint flavour M&M’s to top my cakes. You could use anything with a chocolate mint flavour: After Eight mints or Aero Bubbles or Matchmakers.

These cakes always go down well with my family and it was torture not being able to eat one.

Happy Baking!

Love Sam xx

Apple Amber Cake

I cannot believe how lazy I’ve been about my blogging recently.  Life has just been so hectic and every time I try to sit down and write something, there’s always something else to do.  I’ve also started on a diet, so I have been trying my hardest not to bake as much. This is torture to me as I really miss it.  So I made a deal with myself. I  said I would bake only for Cake Club or for special occasions. Famous last words: I lasted 4 days after joining Slimming World!  It got to Sunday lunch time and I was working my way through a massive bag of beautiful rosy apples my Dad and step mum had given me.  I just had to bake something and found the perfect recipe in Miranda Gore Browne’s book Bake Me A Cake As Fast As You Can.

Apple Amber is a traditional Irish pudding which is a bit like an Apple Meringue Pie.  Miranda’s recipe is a cake version where the base is a whisked lemon sponge.  The apples are spooned on top as a filling and then the meringue goes on top and is baked in the oven.  It sounded too mouthwatering for words.

First, I had to make the apple filling.  This I tried to do on the Sunday morning when really I should have been finishing off my pile of ironing.  The ironing basket was getting as tall as the Empire State Building but that didn’t stop me from baking!  I used 3 apples as they were quite small and finely chopped them.  Miranda had said to grate them but I find grating things hard work. So I peeled the apples, cored and sliced them into little cubes. They were then put into a pan to stew with some sugar.  As my apples were eaters and quite sweet, I drastically reduced the sugar but added in lemon juice.  Once the apples were pureed down a bit, I took them off the heat and stirred in two egg yolks.

Miranda suggests using a springform cake tin but I couldn’t find the right size one in my cupboard. I just used a normal circular tin but a deep one I use for Christmas cakes.  This gave me enough depth for the lemon sponge cake base, the filling and the meringue part.  As the filling was cooling, I started on the cake part. I whisked butter and sugar together in my KitchenAid, then added in some vanilla extract and two more egg yolks.  While this was whisking away I weighed out the dry ingredients for the cake. I used self raising flour, baking powder and some lemon zest. Finally I added in some milk.

The cake baked very quickly in my fan oven and only took about 20 minutes. I felt the time passed by in a flash as I was doing the meringue part while the sponge was cooking.  Apart from smashing an egg on the work top and then making a mess of separating another egg, I finally managed to make some meringue.  I’m getting better at meringues but sometimes I worry about burning them.

At last it was time to assemble the whole cake together and finish it off in the oven.  I spooned the apple mixture on top of the sponge still in its cake tin and then finally on went the meringue.  I wanted it to look like a big snowy mountain but it just looked like a big mess.  I just hoped it would taste nice.  Back into the oven it went for 15 minutes.

When the cake was ready to come out it smelled wonderful in my kitchen.  I gave it time to cool down before attempting to get the cake out of the tin.  It slid out easily apart from one tiny bit of sponge which got stuck to the side of the tin.  I had greased it, too.

Later on I served the Apple Amber Cake up for pudding.  I had a tiny mouthful and found it quite sugary, even with my sweet tooth. Funnily enough Mr SmartCookieSam, who doesn’t have a sweet tooth liked it and over the next couple of days had more slices of it.  My son ate the cake and meringue bit and left the fruit! I will definitely have a go at baking it again but was wondering if there was a way of reducing the sugar content in the meringue and the apple puree so that it didn’t taste so sweet.

Happy Baking!

Love Sam xx

Slimming World Low Syn Christmas Star Cookies.

A few weeks ago I had a wake up call.  It came about the time when I was sorting out some clothes and realised that about two thirds of the items in my wardrobe were far too tight for me.  Trousers with zips that wouldn’t do up, buttons that wouldn’t do up and with gaping holes on my work shirts. Not to mention several dresses and skirts that made my stomach look like I was 6 months pregnant.  My baby is 16 years old!  I also saw several unflattering photos of me taken over the summer where I looked like a beached whale.  All I can say is at least I wasn’t in a bikini on them. I’m not classed as obese but well within the overweight category.  I blame my love of baking but if I don’t bake, I’m not tempted. Trouble is, I love baking and if I don’t do it, I feel I’m missing out. After a couple of attempts at Weightwatchers recently and feeling like I’ve not got anywhere, I decided to try Slimming World. I needed something new and with interesting recipes to motivate me and my family to eat what I cook.

So far in the past 3 weeks I have lost 5.5lbs. This, to me who takes ages even to lose a pound was a real motivator for me.  Not only that but I’ve really enjoyed going to my local group, everyone is so friendly and warm.

Yesterday in group was the launch of Countdown To Christmas and we were asked to bring Syn Free or low Syn Christmas nibbles for a taster session to our group.  I looked on the Slimming World Website for inspiration and came across some ideas for biscuits including a star shaped almond cookie. I was sceptical about baking cookies from a Slimming World recipe as I can’t stand using artificial sweeteners and low fat spreads in baking.  Not only is the taste different, the texture is strange and it’s just not what my baking is all about.  So I tried baking these biscuits with trepidation…eeeeekkk!

Yesterday afternoon I was in a rush after getting in from work late.  Thankfully there were no distractions so I got all the ingredients out and started on the cookies.  I mixed all the flour, baking powder, ground almonds, Canderel, Flora Cuisine and eggs all together to form a smooth dough.  The dough felt more like bread dough than a cookie dough and was a bit springy and like elastic.  It felt strange.  I don’t tend to put raising agents in my roll out cookies, unless it’s gingerbread and I felt as if I couldn’t get the dough thin enough. Also I didn’t want it rising up like pastry or a cake in the oven.

As the cookies were meant to be bite size ones I couldn’t use the normal star shape I use for cookies. Instead I used the second smallest one out of a 3D gingerbread tree set, which gave the perfect size for a nibble.  The recipe said I could get 48 biscuits, I lost count but there were definitely more than 48 there.

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I kept a close watch on the oven as the cookies would bake quickly.  I gave them about 8-10 minutes at about 160oC in my fan oven.  They did expand and rise quite a bit.

To decorate, I mixed up a little bit of glace icing. If I hadn’t made them Slimming World friendly I would have spent ages decorating the stars covering the whole of the top with a flood and fill royal icing and lots of glitter and sprinkles.  Instead I snipped a tiny hole off the bottom of a disposable piping bag and drizzled the icing on here and there, suppose Mary Berry would have said they were “informal”! I found a few bits left in different sprinkles tubs in my baking stash which needed using up. I chucked them altogether into one big jar, shook it up and sprinkled them on the cookies. Most of the sprinkles went on the floor and not on the cookies though!

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My son tasted a couple and said they didn’t taste like normal cookies and tasted bland.  I tried one and thought they were ok. I took them along to group and they went down well. I think, though for a tiny bite they are still 3 syns. That’s still quite a lot for a little biscuit.

Will I bake them again? I’m not sure.  I would rather bake biscuits with butter and caster sugar instead of fake sweeteners and low fat spreads full of chemicals.

Happy Baking!

Love Sam xx