Wednesday, 11 September 2013

Cake'n'Bake Wednesday: Raspberry Meringues

This is another recipe I baked for September 2012's "Five-a-Day" theme, and it's one of my favourite EVER recipes. The meringues take a long time to cook, but are SO worth the wait. You can use either fresh or frozen raspberries.

4 large egg-whites (room temperature)
1tsp cream of tartar
115g caster sugar
115g icing sugar
50g raspberries

Prep time: 15-20 minutes
Cook time: 1hour 30 minutes
Makes 18 meringues

  1. Preheat the oven to gas mark 1 and line a baking tray with greaseproof paper. Chop the raspberries into small pieces.
  2. Whisk the egg whites and cream of tartar together until the egg whites are thick, opaque, and stand in stiff peaks.
  3. Whisk the caster sugar into the egg whites one tbsp at a time, being sure to whisk well between each addition. If your sugar doesn’t dissolve into the egg whites properly at this stage you will end up with weepy meringues later! When all of the caster sugar has been added you should be left with a mixture that is stiff, smooth and glossy.
  4. Gently fold half of the icing sugar into the meringue mixture until combined, but be careful not to beat out too much of the air you’ve whipped in! Add the remaining icing sugar and the raspberries to the meringue bowl, and fold these in gently.
  5. Scoop the meringue mixture onto the baking tray using two tablespoons to shape into rough ovals, then bake for around 1 hour 30 minutes until golden brown and crispy on top.  Turn off the oven, but allow the meringues to cool inside the oven – this will create meringues which have a really crispy outer-layer, and a really gooey inside! Once completely cool, store in an airtight container until ready to serve.
Happy Thoughts,

Wednesday, 4 September 2013

Cake'n'Bake Wednesday: Honey and Apricot Scones

Our theme for September 2012 was "Five-a-Day", or fruit and veg. The rule this month was simple - anything you baked had to contain at least one item from the fruit or vegetable family.

I had previously entered my Champagne Victoria Sponge recipe into a competition run by Natural Selection Foods and won a whole bunch of their dried fruits, so I wanted to use some in my baking for fruit and veg month. I chose the apricots as they were lovely and sweet, and really complemented the honey in this recipe.

225g plain flour
1tsp baking powder
50g butter or margarine
50g chopped apricots
2tbsp clear “runny” honey
100ml buttermilk
Beaten egg, to glaze

Prep time: 15 minutes
Cook time: 15-20 minutes
Makes 12 small scones

  1. Preheat the oven to gas mark 6 and line a baking tray with greaseproof paper.
  2. Tip the flour and baking powder into a large bowl and mix together by hand. Add the butter and rub this into the flour until the mixture resembles fine breadcrumbs.
  3. Add the chopped apricot, honey and buttermilk to the mixture and stir with a spoon until the mixture comes together to form a dough. Tip the dough out onto a lightly floured surface and knead lightly for a few minutes, until the dough is soft and smooth.
  4. Roll the dough out to around an inch thick, cut out small scones using a round cutter, then place these on the prepared baking tray, leaving a space between each. Brush with the beaten egg to glaze, then bake for 15-20 minutes until golden brown on top.
  5. Remove from the oven and place on a cooling rack to cool – although scones are always best eaten slightly warm!
  6. Eat as they are, or serve with jam and cream.
Happy Thoughts