Time 4h30m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Let the ice cream soften either in the refrigerator for a while, or out in the kitchen. Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top. Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs. Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up. Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand. Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs. Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they’re not - just opt for the chocolate peanut butter sauce. It’s hard to find an argument against it.
Time 1h25m Yield 10 servings or with 1 broken heart Number Of Ingredients 13 Steps:
For the fudge icing: 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids 1 cup plus 2 tablespoons unsalted butter, softened 1 3/4 cups confectioners’ sugar, sifted 1 tablespoon vanilla extract For the cake: Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you’ll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself. Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely. For the icing: Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly. In another bowl beat the butter until it’s soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.
Time 30m Yield 12 Number Of Ingredients 12 Steps:
Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F. Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency. Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack. Ice with Royal Icing. Combine the egg whites and confectioners’ sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
Time 2h5m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
For the cake: Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides. Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside. Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn’t kill you. While this is going on - or as soon as you stop if you’re mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment. Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg. Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool. But as soon as the cakes are in the oven, get started on your frosting: put the water, 2 tablespoons dark brown sugar and 1 1/2 sticks butter in a pan over low heat to melt. When this mixture begins to bubble, take the pan off the heat and add the chopped chocolate, swirling the pan so that all the chocolate is hit with heat, then leave for a minute to melt before whisking till smooth and glossy. Let it stand for about 1 hour, whisking now and again - when you’re passing the pan - by which time the cakes will be cooled, and ready for the frosting. Set one of the cooled cakes, with its top side down, on a cake stand or plate, and spread about a third of the frosting, then top with the second cake, regular way up, and spread the remaining frosting over the top and sides, swirling away with your spatula. You can go for a smooth look, but I never do and probably couldn’t.
Time 2h Yield approximately 8 servings Number Of Ingredients 17 Steps:
Take everything out of the refrigerator so that all ingredients can come room temperature. Preheat the oven to 350 degrees F. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the frosting later. To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing. While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off. Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down. Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together. Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips. I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.
Time 3h Yield 8 serving(s) Number Of Ingredients 6 Steps:
Place whole, unpeeled clementines into a pot and cover with cold water. Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn’t say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away). Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all. Chop the Clementines in the processor finely. In a bowl, beat the eggs. Add the sugar, almonds, and baking powder to the eggs, mixing well. Add the chopped Clementines by hand and mix to combine. Pour batter into a greased and parchment lined 8-inch springform pan. Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean. Let cool in the pan on a wire rack overnight. VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so. OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
Time 1h Yield 10-12 serving(s) Number Of Ingredients 15 Steps:
Take everything out of the refrigerator so that all ingredients can come room temperature. Preheat the oven to 350 degrees F. Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture. Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the frosting later. To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing. While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps. Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running. You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners’ sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off. Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down. Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together. Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.
Time 50m Yield 12 cupcakes Number Of Ingredients 16 Steps:
Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups. In a large bowl, mix together the flour, baking powder and soda, the mixed spice and salt. In another bowl, cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well after each addition. Beat in one-third of flour mixture followed by a tablespoon of the sour cream, repeating till all is used up. Put water, chocolate, and instant coffee in a pan and heat gently, just until the chocolate is melted. Fold this into the batter, but don’t overbeat. The mixture will be very thin; “so don’t worry about that,” advises Nigella. Pour batter carefully into waiting muffin cups and put in oven for about 20 minutes. The cakes should be cooked through but still dense and damp. Let cool in pan for 5 minutes then lift out carefully onto a wire rack. Let cool completely. To ice them, make up the royal icing according to the package instructions and cover the tops of the cupcakes thickly. Cut out holly leaves from the green fondant using a small holly-leaf cutter with veining stamp . Arrange 2 leaves on each cake, then then press on the cranberries, 2 or 3 to a cake, to represent the holly berries.
More about “nigella lawson cake and frosting recipes”
Time 1h30m Yield 10-12 serving(s) Number Of Ingredients 21 Steps:
If you’re going to make your own cake, proceed as follows. Preheat the oven to gas mark 4/180°C Butter and line the bottom of a 23cm springform tin. Sift together the flour and cornflour, and add the cocoa, pushing it through a sieve. Whisk the separated yolks with half of the sugar - you can judge this by eye - until the mixture becomes pale and moussey. In a separate bowl, whisk the egg whites with a pinch of salt until firm, then whisk in the remaining sugar, one spoonful at a time, until you have gleaming white peaks. Gently fold the yolk mixture into the whites, and then add the flour, cornflour and cocoa, folding gently again until combined. Pour this moussey liquid into the tin and bake for 30 minutes. The cake will be almost silicon-springy on top. Unclip the tin and let the cake cool on a rack, right side up. Meanwhile, to make the syrup, bring the sugar and water to a boil in a small saucepan and let it bubble for a scant minute before taking the pan off the heat and adding the coffee or espresso powder made up with water, and the rum. Stir - just with a fork or anything - pour the hot syrup into a jug or bowl and let it cool. To make the filling, put the yolks, sugar and rum into a bowl that will fit over a saucepan of barely simmering water. Whisk (I use a hand-held electric mixer for this) until the mixture has thickened airily and then lift the bowl off the pan and let it sit on a cold surface while you whisk for another few minutes to help it cool down. Don’t agitate yourself too much about whether it’s thick enough or not: as long as it has thickened, the marscarpone and cream will give it the right texture to fill the cake with later. Make sure your rum-zabaglione mixture is pretty well cool before whisking in the mascarpone. Softly whip the cream in a separate bowl and beat or fold that into the filling as well. To assemble the rococoa cake, cut the cake you made into thin vertical slices, that’s to say as if you were slicing a round loaf of bread rather than a cake. If using the bought loaf cakes, cut into slices along the length of the cakes, as thinly as you can. Don’t worry about breakages: you are, after all, able to wodge everything together with the syrup in the tin. So: brush a 23cm springform tin with some of the syrup and then layer a third of the sliced chocolate cake, laid horizontally, to line the bottom of the tin. Brush again with the syrup to dampen the cake and seal the joins. Spread the layer of chocolate cake with half of the zabaglione using a rubber spatula and a light hand to coat evenly, and then add another layer of cake slices to cover. Dribble again or brush with the syrup until the cake is damp as before, and then spread over the final half of the filling. Cover with the final third of chocolate cake slices and drip, pour or brush over the syrup to give the cake a smoothish layer, which can be iced later; if the cake is damp, there’s no call to drench it. And if the top of the cake is quite wet, don’t be tempted to use all of the syrup; the bought chocolate cake is often damper and denser (and needs less syrup) than the homemade cocoa-sponge. Put the cake, covered with clingfilm, in the fridge overnight to set. You can ice the cake ahead of your dinner party and put the cake back in the fridge again (though see the caveat in the final paragraph below), but do let it set overnight first. To make the icing, put the sugar, syrup, rum and espresso powder into a small saucepan and bring to the boil. Turn off the heat and add the chopped chocolate, swirling it around so that the chocolate melts in the hot liquid. Leave for a few minutes and then whisk everything together in the pan (just using a little hand whisk) to make a smooth shiny glaze. Moving quickly, spring open your tin, taking care with the sides as the cake will be damp and delicate; you might want to run a small spatula around the inside first. Sit the cake on a plate or stand (don’t even think of trying to loosen it from the tin’s base) and pour over the icing, not worrying if it dribbles down the sides too much. You may need to ease it over the top of the cake while it is still malleable. It will set quite quickly - the fridge will have made the layer it sits on very cold - and you will ruin the finish if you try and spread the icing after your initial pouring. Scatter with gold sprinkles, nibbed or chopped pistachios, wafer roses, sugar flowers or any other decorations of your choice. The glaze will dull a little if you put it back in the fridge, so on the whole it’s best to ice the cake and decorate it about 20 minutes before you want to eat it, or just before you sit down to dinner.
