I have been baking as part of my mum teaching me how to cook. Every Wednesday it’s Sophie cooks the tea day and my mum teaches me to cook. So today I would like to share some recipes of what I’ve been baking from this cook book and you guys can give these recipes a try.
Double Chocolate Nowt Cake:
Here's a more luxurious double-size version of plain nowt cake with some of the flour substituted for cocoa powder. Use a food processor or electric mixer if you prefer. Recipe for double chocolate nowt cake Cuts into 8 slices Ingredients: 150g (5oz) butter, softened 150g (5oz) golden caster sugar 125g (5oz) plain flour 25g (1oz) cocoa powder 1 level teaspoon of bicarbonate of soda 2 level teaspoons cream of tartar 2 medium large eggs Pinch of salt 4 tablespoons of milk 1. Preheat the oven to 180 degrees Celsius/160 degrees Celsius (fan oven)/ Gas mark 4 or equivalent
2. Grease 20cm (8in) loose bottomed cake tin with greaseproof paper 3. Line the tin with a 2cm collar 'standing proud'
4. Cream butter and sugar till light and fluffy. Sift flour, cocoa and raising ingredients together. Sprinkle some over the mix, then a little egg and the salt. Top with a little more flour and beat together. Repeat with the remaining egg and flour in 2 further stages
5. Beat until smooth and well mixed.
6. Pour into prepared tin and bake for 35 minutes or until a skewer inserted comes out clean
7. Cool in tin: you will need to pour the icing over whilst the cake is still in the tin Note: If you don't want to or don't have plain flour and bicarbonate of soda use self raising flour instead. Boiled chocolate icing recipe: Huss the most beautiful flavour and smooth texture. It sets almost instantly so speedy quickly and then leave it alone or it will smudge. Position and decoration as fast as you can. Ingredients: 110g (4oz) granulated sugar 40g (1 3/4 oz) salted butter 40ml (just less than 2 fl oz) semi skimmed milk 90g (3 1/2 oz) dark chocolate (Bournville strikes exactly the right note for this nostalgia treat) 1. Combine sugar, butter and milk in a small heavy bottomed saucepan
2. Bring to a boil, stirring constantly. Boil for 30 seconds, stirring all the time.
3. Remove from heat and add chocolate
4. Stir until melted, then immediately pour over cake and smooth swiftly into place with a flexible spatula
Note: if you ever need to double up on icing quantities, boil for 1 minute.
