Typically Tropical Bundt© Cake

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When you’ve been sent some bottles of refreshing Grace Foods Aloe Drink to try and you want explore what you can do with it, apart from enjoy drinking it, then what else can you do, except make a deliciously moist and tasty cake?

Grace Foods Aloe Refresh Aloe Vera Drink

Well, this is exactly what happened recently and exactly what I did. So, read on, get your apron on, your ingredients out and enjoy some time in the kitchen before tucking into a slice (or two) of this deliciously moist cake.

Typically Tropical Bundt© Cake

Cake:

Glaze:

Icing:

Typically Tropical Bundt© Cake

  1. Heat the oven to 160ºC (140º Fan).
  2. Butter and flour a 6 cup Bundt© tin.  I used the Nordicware Anniversary tin that you can find on Amazon.
  3. In a stand mixer, or using an electric whisk, cream the butter and sugar for 4-5 minutes until light and fluffy.
  4. Beat in the eggs, one at a time, until fully combined.
  5. Add the vanilla extract, coconut milk, rapeseed oil and 120ml of the mango purée and beat thoroughly for 4-5 minutes on a medium speed until it has increased in volume and is creamy.
  6. In a separate bowl, sieve together the flour, salt, bi-carbonate of soda and baking powder.
  7. Mix half of the flour into the wet mixture until just combined.
  8. Add the remaining 60ml of the mango purée and fold together.
  9. Fold in the final half of the flour gently.
  10. Pour the mixture into your Bundt© tin and smooth the surface level.
  11. Bake for 65-70 minutes until the cake has just started to shrink from the edges of the tin and a skewer comes out clean when inserted into the thickest part of the cake.
  12. Allow to cook in the tin for 5 minutes, whilst you make the glaze.

Typically Tropical Bundt© Cake

  1. In a small saucepan, heat the caster sugar and Aloe Vera Drink until boiling, then reduce the heat to a rolling boil and the syrup has reduced by half.
  2. Using your skewer, make a series of small holes in the flat surface of the cake and slowly spoon half of the glaze over the cake, allowing it to soak in fully.
  3. Invert the tin onto a wire cooking rack and prick the top with your skewer all over then, gently and slowly spoon the other half of your glaze over the top of the cake, again allowing it to soak in fully.

Typically Tropical Bundt© Cake

  1. Leave the cake to cool completely.
  2. Mix together the Aloe Vera Drink and mango purée, then sieve the the icing sugar into it, mixing thoroughly until you get a thickish icing.
  3. Gently pour the icing over the top of the cake, allowing it to drizzle down the outside edge and into the centre hollow.

Typically Tropical Bundt© Cake

You can find mango purée and coconut milk in the international food aisle of your local supermarket.  I tend to use my Kenwood Major Titanium stand mixer to make cakes in if it involves beating the mixture for several minutes as it leaves me to get on with setting up the next stage of my preparation.  If it’s something that only needs a very quick mix, then I use my Kenwood K-Mix hand mixer instead.

Grace Foods sent me some bottles of their Aloe Refresh Aloe Vera Drinks to sample.  I was under no obligation to develop any recipes or provide a review of their products in return for these drinks. 

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

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Wow! That’s a mouthful of a recipe title for sure! However, it does tell you exactly what’s in the cookies I made, doesn’t it?

Inspired by the original recipe by the finalist of the Great British Bake Off, Holly Bell, which is incredibly versatile and can easily be altered, depending on your mood and fancy.  Last night, I decided to go a little Persian with some wonderfully fragrant Nielsen Massey Rosewater, some delicious green pistachios from Sainsbury’s, along with some cranberry & blueberry mix which I’d bought from Holland and Barratt and some creamy chunks of Callebeaut white chocolate.  The recipe made about 21 cookies (I forgot to count before we started eating them, still slightly warm from the oven, sorry!)

 

  • 250g Butter, room temperature
  • 150g Soft brown sugar
  • 1½tsp Nielsen Massey Rosewater
  • 150g Self Raising flour
  • 230g Quaker Porridge Oats
  • 100g Cranberry & Blueberry mix
  • 100g White chocolate chunks
  • 100g Pistachios, chopped

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Preheat your oven to 160ºC.
  2. Line your baking sheets with parchment paper (I used 4 baking sheets and baked them in pairs).
  3. Cream the butter and sugar, along with the rosewater until light and fluffy. (I was watching The Fall on BBC iPlayer as I was baking, can you tell?!)  It’s much easier to use a hand mixer when creaming your butter and sugar, and I use my Kenwood K-Mix one.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Add in the flour and oats and stir to combine fully.
  2. Gently stir in the cranberries, blueberries, chocolate chunks and chopped pistachios.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Take out plum sized balls (I used a level table spoon measure for my cookies).
  2. Place the cookies on to your baking tray and flatten them out roughly to about 1cm thick.  You need to leave about 2cm between them to allow them to spread a little.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Bake for 16 minutes.
  2. The cookies will still be soft when you remove them from the oven, so allow them to cool on the baking sheet for about 5 minutes.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Remove the cookies to a cooling tray and leave until cold.
  2. Store in an airtight container, but you won’t be able to resist them for too long!

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

This recipe uses Nielsen Massey rosewater which had previously been sent to me as a gift, along with other vanillas and flavourings.

Cake and Bake Show 2013

I had a ‘grand day out’ with some lovely friends at the Cake and Bake Show in Earls Court yesterday (Saturday). So many talented bakers displaying and kindly sharing their culinary and decorative skills to the visitors.  This cake has to be one of my favourites as its so pretty & delicate.

My 12 year old daughter came along with us too this year.  She’s becoming a keen & competent baker herself and had made some cookies on Friday night to bring along for us all on the train journey down.

It was a cool & drizzly day in London which was contrasted by the heat & humidity inside Earls Court Exhibition Hall itself. There were people as far as the eye could see; obviously this is a very popular show!
Amongst the talents to be spotted there were Eric Lanlard, Dan Lepard, Simon Rimmer, Richard Bertinet, Rosemary Shrager, Mich Turner, Peter Sidwell, John Whaite and James Morton to name but a few! 
My daughter did make me giggle when she told me that Rosemary Shrager was waiting in the queue for the ladies loo as we came out. Obviously we all have the same basic needs!
Walking round the stands of exhibitors there were some of the finest names in the industry; Billingtons Sugar (their molasses sugar tastes amazing so I just had to buy some to bake with myself), Squires Kitchen, Neff, Allinsons Flour, Renshaw, Lakeland, Nielsen-Massey, Betty Crocker, Bonne Maman and Sainsbury’s amongst others.  Not to mention the smaller producers who also contribute to our world of baking.
There were also the retailers who were more than happy to talk to you about their products and ranges on offer and demonstrate their use.  Some relatively new products into the market include one of my favourites – Little Pod’s vanilla paste in a tube (great idea to reduce waste) as well as their coffee & chocolate extracts from which they produced some delicious examples of foods to taste.
From sweets & fudge, through to cakes & breads and chocolates galore. We had a wonderfully tasty flatbread for lunch which I can highly recommend.
I have to say it was a lovely, if not tiring day out and I can’t wait until next year!

To finish my story and to share a most unfortunate pair of events….

Starting the day on the train didn’t go as planned as one of my recently done fillings fell out, which meant I had to eat on the left side of my mouth all day. That wasn’t too bad until we topped off our day to a visit to Wagamama’s restaurant in Covent Garden for dinner, which resulted in me breaking a tooth on the left side of my mouth on the very first mouthful of my starter! I’d had squid before and didn’t like it, however on the recommendation of our waitress who proudly told us that they served the ‘best squid in London’ I gave it a try.


Although it was very tasty, that’s a decision I’ve now come to regret!  For my main course I’d ordered the Chicken Ramen.  Luckily, as the noodles were soft, I was able to eat them in the front of my mouth only and drink the soup base, so I managed to get something to eat. My daughter thought it was her lucky day though, as she got to eat all my chicken.



I’m looking forward to having my teeth sorted out and returning to Wagamama’s for a meal that I can enjoy (and chew) properly.

As I type I’m sitting in my dentist practice waiting to be seen as an emergency patient.  Wish me luck!