White Chocolate And Raspberry Fridge Cake.

It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

Ingredients:

500g good quality white chocolate (I use Green and Blacks or Lindt)

3 large packets of Cadbury White Chocolate Fingers

400g Digestive biscuits

200ml double cream

250g raspberries

200g dark chocolate (good quality)

First, weigh out all the ingredients.

Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

Stir in the double cream.

Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

 

Happy Baking!

Love Sam xx

Eton Mess Cake- The Clandestine Cake Club A Year Of Cake Bakealong June 2016.

I’m a member of the internationally renowned Clandestine Cake Club and regularly go along to local events in Yorkshire. I’ve been a member for over 3 years now and have made a lot of friends through the club. We take a cake each along to the event and try tiny pieces of each other’s cakes. If we can’t eat much, we take cake home at the end to share with family or work colleagues. Last year I was excited to hear that two of my recipes were to be published in the second Clandestine Cake Club cookbook “A Year Of Cake”. My Welsh Honey and Camomile Bara Brith and Mojito and Coconut Tres Leches Cake recipes were featured in the book, much to my surprise but happiness!

Lots of yummy recipes are featured in the book including ones created by friends.  One such recipe I’ve been desperate to have a go at baking is the one my friend Clare submitted for the book, her take on a British classic pudding in cake form- Eton Mess.  Containing some of my favourite pudding ingredients, such as meringue, strawberries and raspberries mixed with cream. Clare’s cake uses buttercream and jam to sandwich a traditional Victoria sponge together and the Eton Mess part of the cake is it’s photogenic topping. Clare’s recipe also contains another ingredient I love which works perfectly with strawberries and raspberries, a luscious addition of white chocolate chunks. 

Last Saturday afternoon I was at home for once. It’s been a crazy few weeks with every weekend spoken for and work has been chaotic. Baking was my chance to unwind and enjoy a bit of “me time”. I wanted to bake a cake to celebrate my daughter passing her college course. She is now a qualified make up artist and is off to uni to study media makeup and prosthetics in September. We are all very proud of her as she aims to follow her dream. Baking cakes of course is one of my ways of congratulating her! Everyone at home loves pavlova and cake so I knew the Eton Mess cake would be a big hit.

To bake the cake I started off by baking the sponge part. This is done in the usual way that you make a Victoria sponge and it wasn’t long before I was creaming butter and sugar together with my handheld electric mixer. Clare suggests using margarine instead of butter so I used Pure Non Dairy spread which I swear by for baking sponges and cupcakes. It makes them very light. Then in went four eggs one by one which were beaten into the mixture. As I started to add some self raising flour and baking powder I realised I hadn’t got the cake tins out. My cake tin drawers in my kitchen are getting very messy and it takes me ages to sort through them to find the right size tin. I was annoyed that one of the tins had fallen down the back of the unit and got wedged between it and the drawer below. Hubby would say it was my own fault for having too many cake tins! I don’t agree! 

Finally having found the tins I was looking for I got them greased and the mixture in them ready to go in the oven. For once I remembered to set the timer and being as I have a fan oven I wanted to check them after 20-25 minutes. This is when I realise I’m not that good at multi tasking. I put some washing in the machine and another load out on the line. It took me ages to do this as there were loads of pairs of socks and pants to hang out! By the time I’d gone back inside I realised it was time for the cake to come out of the oven. Thankfully got it out just in time!

Now for the decoration part. For the cake topping I needed to make some mini meringues. I’ve only made meringues once or twice before, it’s something I’ve never really done a lot of. I always thought of them as being fiddly and complicated. But Clare’s way of whisking the egg whites until they are stiff then adding caster sugar a teaspoonful at a time was a great help to get the right consistency. I have always tipped in the sugar and wondered why I couldn’t get them to keep the egg whites stiff enough. Also, to add into the meringue mixture you mix in some cornflour and white wine vinegar. I was impressed with my shiny meringue mixture and then got my baking trays ready. I prepared up my piping bag and my large star nozzle. The meringue piped easily onto the trays and there was more than enough to go on the cake as well as having some left over.

I was really impressed with how my meringue stars turned out.
There were lots of leftover meringue stars once I’d decorated the cake.

Now for the cake assembling and decorating time, the bit I was looking forward to the most. I decided to use whipped cream in place of buttercream in the recipe. I had a small pot of cream in the fridge which needed to be used up and I didn’t want to waste it. I whipped up the cream but there wasn’t enough to fill the middle of the cake along with some strawberry  jam. So instead the cream was just spread on the top of the cake with the jam in the middle. Once the cream was spread on I put meringue stars around the edge of the cake and filled the middle with raspberries, strawberries and white chocolate chunks.

View from the top- a heavenly combination of meringues, raspberries, strawberries, cream and white chocolate.
Ta-dah! A classic cake perfect for a summer celebration.
Lush meringue stars.
We didn’t get to eat a piece of the cake until the following day but it was worth the wait!
The cake got eaten over the next couple of days. By Wednesday it had all gone!
Although the cake had been baked on Saturday afternoon for my daughter, we didn’t actually get to enjoy some until the day after. My daughter had been working all day Saturday and went straight to a friends’ house to a party and sleepover. Then on Sunday morning she went straight to work and didn’t get to eat her cake until Sunday tea time. I kept the cake in the fridge due to the cream in it and it kept it fresh. An extremely popular cake all round and one I would love to bake again in the future.

Happy Baking!

Love Sam xx

Raspberry Cranachan Cake- Clandestine Cake Club “A Year Of Cake January Bakealong” 

  My regular readers might have seen that I’m a member of the Clandestine Cake Club and that last year I was lucky enough to have two recipes published in A Year Of Cake, the second book featuring members’ recipes.

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Raspberry Cranachan Cake- recipe by Lynn Hill, founder of The Clandestine Cake Club.

Lynn Hill, the founder of the Clandestine Cake Club loves to get members baking. I for one don’t need any excuse but I was excited when Lynn introduced the monthly A Year Of Cake Bakealong on the club website.  Lynn has organised a monthly event, where members are invited to choose a cake corresponding to that particular month in the book.  At the end of the month the participants send their photos of their bakes to Lynn and she does a write up about them.  As there are lots of yummy recipes in the book I was keen to have a go at baking some more of them.

For the January Bakealong there were seven mouthwatering recipes to choose from but I chose Lynn’s own recipe for Raspberry Cranachan Cake. It’s featured as a homage to Robbie Burns and to Burns Night.  My husband’s birthday is at the end of January and I wanted to bake him a cake. He doesn’t have a sweet tooth but likes traditional cakes like Victoria Sponges and Coffee and Walnut cakes. He doesn’t like cakes covered in sugarpaste or overly sweet ones.  I thought the Raspberry Cranachan cake would fit the bill, it was a sponge type cake and it also contains whisky!

According to the recipe introduction the cake is based on all the flavours of the traditional Scottish dessert Cranachan which contains “raspberries, whipped cream, whisky and honey topped with toasted oatmeal. Here it is reinvented as a cake which is just as boozy and creamy as the real thing, not to mention full of Scottish warmth and flavour,”

On my husband’s birthday I ended up with a day at home catching up on the jobs and chores that had been mounting up. Once I’d tidied up and walked the dog I started to bake. I had all the ingredients I needed for the cake including oats, clear honey, flaked almonds, raspberries and double cream as well as all the usual cake staples such as sugar. There was the small problem of the whisky though.  The recipe needed 75ml of whisky plus an extra three tablespoonfuls. I thought my hubby would go ape if I used his special Glennfiddich so I was glad there was a half bottle of Famous Grouse left. Goodness knows where that came from, think one of us won it in a raffle but it did the trick.  My hubby also knows if someone has been at his whisky!

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Just look at that stunning Cranachan topping!

The cake’s oat topping had to be made first and cooled down.  It was baked on a lined baking tray. It felt like I was baking granola as first I put the honey to heat through in a saucepan then added some oats and nuts to the mixture. They were tossed to make them evenly coated with the honey and finally a tablespoonful of whisky got added in. Once the nut topping had baked I left it to cool down while I got on with the rest of the cake.

Butter and sugar were creamed together, then eggs and flour were added in gradually. After that some rolled oats and more whisky were added to the mix.  Two 20cm/ 8″ loose bottomed sandwich tins were greased and lined with the cake mixture being divided between the tins. After about 25 minutes in the oven they were ready.

When the cake came out of the oven and was cooling I whipped up some double cream, adding a tablespoonful of whisky to it at the end. It smelled very alchololic but I couldn’t wait to show the cake to my husband and see if he could guess the secret ingredient.

What a boozy cake but I couldn’t wait to assemble it. I added in some seedless raspberry jam to the filling along with half the whisky cream and some fresh raspberries.  When the two cakes were sandwiched on top of one another I spread the remaining whisky cream on top, scattered on the toasted oats and nuts, then finally finised with the rest of the raspberries.  I’m meant to be on a health kick (meant being the operative word here?!)but who could resist a piece of this delicious cake?

Mr SmartCookieSam loved his birthday cake and so did I!  Our two teenage kids weren’t impressed by the thought of a cake with nuts and whisky in it so they didn’t eat any. We could both taste the whisky in the cake but it wasn’t overpowering.

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A perfect birthday cake for my husband. He said no to the candles though!

Will I be baking the Raspberry Cranachan Cake again? You bet, it was delicious!

To find out more about the fabulous Clandestine Cake Club then visit their website. With over 199 clubs and counting worldwide, there might be one near you!

Clandestine Cake Club

The Clandestine Cake Club: A Year Of Cake is to be found on Amazon and in all good book retailers like Waterstones, WHSmiths and is also for sale in Tesco and Morrisons.  Local retailers may have it too!

Happy Baking!

Love Sam xx

Raspberry Ripple Mascarpone Traybake

This bake was made over 4 weeks ago now and I’d completely forgotten about it.  I don’t know why, just I suppose I was caught up in lots of catching up at the end of term in my day job, coupled with the start of the summer holidays.

On the last morning of school before we broke up for the summer we had our Year 6 Leaver’s Mass. We go across to church and after Mass the parents are invited back to school for tea or coffee and cakes or biscuits. Mostly I end up in charge of the tea urn and serving up the coffee so I thought why not bring something in for the parents to help themselves to?  Sometimes we ask for donations towards the school building fund but I don’t mind, I love baking and seeing people  enjoy what I make.

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Raspberry Ripple Mascarpone Traybake- recipe by Ruth Clemens on her blog/ website The Pink Whisk.

I’d always wanted to have a go at Ruth Clemens’ (Great British Bake Off Series 1 finalist) Raspberry Ripple Cake . It’s on her blog The Pink Whisk, which I really enjoy looking at. I’ve seen how popular this is as I’ve seen other people bake this cake in different ways; as a bundt or as a tray bake. I chose to try out a tray bake as I could cut it up at home and get more portions out of it!  I’m sure it would work well as a muffin or cupcake mix as well.

So after school on the night before the end of term I got cracking. It was really hot as the sun shines in the back ofmy house in the afternoon where my kitchen is.  I had to have all the doors and windows wide open.  I don’t mind this as I hate being cooped up inside when it’s hot and sunny.

I personally thought I should have put more raspberries in the cake and made them more squishy so they blended in more, giving a ripple effect.

For the icing I was meant to use cream cheese but when I went to the fridge to get out my tub of Philadelphia, I noticed three quarters of it had gone!  I think my daughter, who had been at home after finishing all her exams had been eating it on toast or something!  Now I’ve learned to write on the top of my baking things with a permanent marker saying “Do Not Use!” But at the time this was really annoying but gladly I had some unused mascarpone in a tub so that went in the icing instead!

I was really pleased as the traybake slices were popular with the parents and staff.  There wasn”t any left by the end of the session and one parent said it was the best of my bakes she had tried.  I definitely will be making them again!

Now, here are some photos of the Raspberry Ripple Traybake.

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The finished raspberry ripple traybake.
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View from the top.
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I cut up the traybake into pieces beforehand so it was easier to serve.
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The raspberries in the mixture didn’t go all squishy and look rippled but they still looked fine.
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Too tempting by half!
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You could tell which was the more popular cake with the parents! The children liked the chocolate chip bundt though.

Happy Baking!

Love Sam xx

Cupcakes from Primrose Bakery Celebrations.

I wanted to get started on my latest Cooking The Books Challenge so what better excuse was to bake for my school’s Summer Fair?  This month’s book is the third Primrose Bakery Book- “Primrose Bakery Celebrations” and I have had it for several months now and not tried any of the recipes out of it.  After all that’s the reason why I set myself this monthly challenge, to get myself baking from the books I buy and then put on the shelf to look pretty, then forget about them!

I had four different cupcake recipes to try out from Celebrations and I chose flavours which were going to be the easiest to create with ingredients I could easily get in my local supermarket. I didn’t have time to go to my local American candy stockist or even to order online.

First up were the White Chocolate Cupcakes with White Chocolate Icing from the Young Girl’s Party Chapter of the book.  I found these simple to make even though the weather was very hot and sticky on the day I made them.  The chocolate melted really easily and I found that there was not enough white icing to cover the cupcakes using the piping method that I like using when baking cupcakes.

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White chocolate cupcakes with white chocolate icing.
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The cupcakes were finished off with some small chocolate chunks and white chocolate chips. I would have liked to have grated the chocolate but it was melting in my hand as I was holding it to the grater.

Second to be baked were the Cola Cupcakes in the Boy’s Party chapter.  I’d already wanted to bake Cola Cupcakes but never got around to it. I’m surprised as I love fizzy cola bottles but when I went to our local Morrisons all I could find was a pack of large ones.  I didn’t want to buy a multipack because I’d be nibbling the remaining sweets I didn’t need for the cakes!  When I opened the large cola bottle pack I found there were only 8 in there so the remaining 4 cupcakes were sprinkled with popping candy!  In the recipe introduction it says “we found that using a cola concentrate rather than real cola is much more effective” but unfortunately I couldn’t find a bottle of SodaStream cola concentrate so a real can of “full-fat” coke had to do!  The matching cola icing turned out very runny and just would not thicken up.  Instead of swirling it on it was spread on just as it seemed to get warmer and warmer in my kitchen!

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These cola cupcakes were a hit with the children.
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Some of the cola cupcakes were sprinkled with popping candy.

When the cola cupcakes were finished I got on to bake number three.  This time I had a go at Salted Caramel Cupcakes which sounded incredibly rich.  The cupcakes were vanilla flavour but were topped with the rich caramel icing.  They did have a hidden surprise in them though- half a chunk of Galaxy Bar!

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Galaxy chocolate inside the cupcake filling, put more on top after the photo was taken!

 I cheated and instead of making my own caramel I used a jar of salted caramel sauce  bought from a local deli.  The icing for these cupcakes came up a bit thicker and spread on the cakes much easier.  My daughter came into the kitchen as I was making these and asked if she could help.  So she had the fun job of bashing a packet of Werther’s Original caramel sweets with the end of a rolling pin so they could be sprinkled on the top of the cupcakes.

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Salted caramel cupcakes topped with crushed Werther’s Originals!

The final bake for the summer fair was some Eton Mess cupcakes.  I love Eton Mess pudding so I wanted to see if I could recreate it in a cupcake.  I baked them slightly differently to the way they were in the recipe.  The recipe called for making a hole in the baked cupcake and poking in a fresh raspberry and some mascarpone cheese.  I didn’t bother with the mascarpone but put the raspberry into the mixture before it baked. When the cakes cooled I got ready to make the creamy frosting.  I needed to add pureed raspberries to cream to make it pink but I couldn’t believe it, I hadn’t got enough raspberries.  In the end I had to use artificial pink food colouring in the cream.

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Eton Mess Cupcakes.

To finish off the Eton Mess cupcakes I had bought some ready made mini meringues.  I could have made them myself but I just ran out of time.  My daughter enjoyed crushing them for me and then sprinkling them on the cupcakes.

But… disaster struck when I got the cupcakes to the school fair the day after.  I had boxed the cakes and put them in my garage which was the coolest place in the house being as I didn’t have a fridge which worked!  The other cupcakes were fine but the Eton Mess cupcakes were a mess!  The meringue melted into the topping and looked horrible.  So they went in the bin.  I was gutted but I will try and bake another batch on a cooler day in the future so that I can see what they should taste like!

Happy Baking!

Love Sam xx

Iced Hidden Raspberry Cupcakes from Delia’s Cakes.

For this month’s Cooking The Books Challenge I’m a bit pushed for time as I have to concentrate all my baking into the first half of the month. The second half of the month I will be recuperating from surgery.  Even though it’s only a minor procedure I’m having I still won’t be wanting to think about any sort of cooking, let alone baking.  So I’ve chosen Delia’s Cakes as there are only nine recipes in this challenge and I can bake most of them for two local events which need cakes donating for a cake stall.

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Last Saturday afternoon I was busy in my kitchen baking four recipes from the challenge.  Our neighbouring village had it’s Spring Festival yesterday.  A cafe is set up in the school hall serving teas and cakes.  As my son used to go to that primary school and he had such a wonderful time in the two years that he went there, I am only too glad to support the school in any way I can even though he left in 2011!  So baking a few cakes for the school cafe is the least I can do.

The recipe I chose from the Small Cakes chapter had to be something quick and easy to make as well as something appealing.  In the end I chose the Iced Hidden Strawberry Cupcakes.  With it not being the season for strawberries I chose raspberries instead.

All I had to do was to sift some self raising flour into my large mixing bowl.  This was followed by adding all the other ingredients, such as some spreadable butter, caster sugar, eggs and some vanilla extract.  This was mixed together with my hand whisk.  But as I was whisking the mixture the motor suddenly made groaning noises and one of the beaters stopped spinning round.  This is just typical.  I have a large KitchenAid but my hubby doesn’t like it cluttering up the surface when it’s not being used so I have to put it away in a cupboard.  I end up using the hand whisk but as it’s such a cheapo one which I bought at Christmas (not even 5 months!) and it’s stopped working! I took the faulty beater off and continued with one beater for another minute or so.

When that was done I got out my cupcake cases and found some silver foil ones.  I thought I’d use silver ones as Delia had in the picture next to the recipe and it looked pretty against the pink icing on the cupcakes.  These ones were small for cupcakes but the standard “fairy cake” size ones. Half the mixture was put inside the cases, then I pressed a whole raspberry inside, finishing off with the rest of the filling.

Into the oven went the cupcakes for about 20 minutes and out they came later all risen and golden.  I let them cool and then I made up the raspberry icing.  This was made by pureeing some raspberries in my blender and sieving the pips out so I was left with the juice.  This was then mixed with some icing sugar.  The mixture was far too stiff so I added a little milk.  Then it was too runny so I added more icing sugar.  When it came to decorating the top of the cupcakes the icing was quite runny but I prefer that than it looking perfect to be honest.  The finishing touch was a whole raspberry and a dusting of icing sugar on the top of each cupcake.

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The finished iced hidden raspberry cupcakes.

The cupcakes were put into a plastic box ready to take down to the school the following morning but when I checked them I noticed the icing looked like it had lost its shine and was a bit wrinkly.  I was disappointed with their appearance and noticed when I was down at the school only one had gone from the plate.  I was concerned about whether people were put off by their appearance so when I bought my cup of tea I bought one of my cakes back so I could test it out.  We also chose a slice of delicious banana cake which my mum and I shared along with half each of my cupcake.  Both my mum and I thought it tasted fine and my mum said the sponge tasted nice and light.  I don’t know what happened afterwards but to be fair there were a lot of different and very yummy cakes to choose from there.  I just don’t know whether it was the milk which made the icing wrinkle like that, maybe I should have added water instead. Oh well, you live and learn!

Happy Baking!

Love Sam xx

Lemon Griesetorte from Mary Berry’s Baking Bible.

I can’t believe it is April already though to be honest I am so relieved.  As soon as the clocks go back in October, I am on countdown until they go forward again the following March.  My hubby and I were saying the other day that we should move to Australia for 6 months of the year and then return to the UK for the summer…

Anyway, being a new month means a new book in my Cooking The Books challenge.  This month’s book is Mary Berry’s Baking Bible and the first recipe I wanted to try out was the Lemon Griesetorte.  I’ve no idea what a Griesetorte is but I think it is German or Austrian in origin.  I had never baked one before although a lady brought one along to a Clandestine Cake Club event I went to.  It was absolutely delicious and the lemon flavour was a great hit with all of us.  So, I was keen to try it out myself.

As soon as I realised the cake was in the Special Cakes chapter I began to think, was it included in there because it was complicated? The cake doesn’t contain flour but a small amount of semolina and ground almonds.  It also doesn’t contain fat but you end up putting loads of lemon curd and whipped cream inside it anyway which defeats the object a bit!  But, having said that, it has been one of the most delicious cakes I have tasted and believe you, me I have tasted lots!

So, being as it is the last day of term for me before we break up for the Easter holidays I decided to bake the Griesetorte to take into work to share as an end of term treat with my work colleagues.  I don’t usually work on a Friday so on Wednesday night I was busy in the kitchen getting the cake ready for my last working day on the Thursday.

Heres how I got on:

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The Griesetorte is a whisked no fat and no flour cake so the first step was to whisk egg yolks and caster sugar together until they became light and fluffy.
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I squeezed the juice out of a large lemon into a bowl, realising there were loads of pips! So in the end I had to find my tea strainer to fish them out!

I got a bit muddled at this stage.  Mary says you also need the grated zest of a lemon but I’d already squeezed the juice out of it first.  Silly me, I should have grated the zest first. It was very difficult trying to take the zest off a squashed lemon!  Not only was it difficult to hold but the leftover juice went on my hand, stinging it!  Ooops!

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In goes the lemon zest! I’m sure there isn’t enough but I was nearly grating my fingers at this stage!
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Now in goes the semolina and the ground almonds. Not a very large amount so I hope I’d got the quantities right!
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The semolina and almonds were folded in carefully with a metal spoon.
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The egg whites which had been separated right at the beginning were whisked until they had soft peaks.
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I love clouds of egg whites!

Now the cake mix had to be transferred to a deep cake tin.  I couldn’t find my deep 8″ cake tin so I got out two sandwich tins instead and thought I’d watch them baking instead as I’d need to adjust the cooking time a bit.  I was worried they wouldn’t rise and turn out like flat pancakes.

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The mixture ready in the two sandwich tins to go into the oven.

I was trying like mad to get the cake baked before my hubby got in from work.  He had promised to call at the supermarket on the way home with some tea for us as he had forgotten to take some pork out of the freezer for me this morning.  I’d got in and panicked as there was nothing much in the fridge.  Luckily the cake was out of the oven and cooling before he arrived back so at least I could use the oven for the dinner!

The cooked cake didn’t look very appetising at all.  When I got them out of the tins onto the wire rack one of them broke in a corner and looked a right old mess.  Thankfully I could tart it up when I filled it.

Mary says as an optional filling you can add some raspberries. along with some double whipped cream and some lemon curd.  The version I tried before didn’t have raspberries but I had some in the fridge so I thought I would use them.  There was also an option to use double the amount of lemon curd and cream to put on the top of the cake.  I chose to just add the filling as I didn’t have enough cream.

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It’s great what a dredger full of caster sugar can hide!
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You can see the broken bit in the background. My son thought someone had stood on it!

I thought the cake looked a bit rustic and messy but this was due to me rushing trying to get everything done before teatime!  As the cake contained fresh cream I put it into an airtight box and it went straight into the fridge.

Well as a result of me rushing off to work this morning the cake stayed put in the fridge and I completely forgot to take it to work! Mary says in the recipe introduction that the cake keeps well, I was relieved as I knew I would have to take it up to school on the Friday on my day off after doing my children’s school run!  All I can say is I hope it tastes ok because it certainly doesn’t look that appetising!

Happy Baking!

Love Sam xx