Freycob

"Good Food Made Easy"

  • Home
  • Recipes
    • Bread and Pastry
    • Cakes & Muffins
    • Chutneys, Jams, Relishes and Sauces
    • Desserts & Puddings
    • Drinks
    • Fish
    • Main Meals
    • Soups, Starters and Snacks
    • Sweets and Teatime Treats
    • Veg on the side
  • Reviews
    • Book Reviews
    • Equipment
    • Events
    • Food & Drink
    • Products
    • Restaurants
  • Competitions & Giveaways
  • Who is Freycob?
  • Contact Me
  • Privacy & Cookies Policy

Boiled Bitter Orange & Polenta Cake

18th October 2018 by Rosie

For those who don’t like their cakes too sweet, but still love them full of flavour, then this one is definitely for you!  As it contains corn meal/polenta instead of flour, it’s also gluten free (ensure you use gluten free baking powder in this instance).  I glazed mine with an orange and Amaretto syrup.

This is an incredibly easy cake to make and can be prepared quickly and easily using a food processor.  I have a Kenwood MultiPro Sense food processor which also has a weighing scale built in, so this really is an easy, one bowl wonder of a cake to make!

Bitter Orange & Polenta Cake


Ingredients:
2 large oranges
250g demerara sugar
200g ground almonds
100g fine ground corn meal / dried polenta
6 large eggs
2tsp baking powder (see note above re: gluten free)
2tsp ground ginger
1tsp ground cinnamon

Orange & Amaretto Syrup:
75g caster sugar
60ml water
1 large orange, juice and zest
30ml Amaretto


Method:

  1. Wash any wax coating off the oranges.
  2. Place the oranges into a large saucepan and cover with cold water.
  3. Bring to the boil, cover and reduce to a simmer.
  4. Simmer for 1 hour until the oranges have softened.
  5. Remove the oranges from the water and set aside to cool.
  6. Preheat the oven to 170°C.
  7. Grease and line a 23cm/9″ springform cake tin.
  8. Cut the oranges into ¼ and remove the pips.

Bitter Orange & Polenta Cake

  1. Place the oranges (skin, pith and pulp) into a food processor with the sugar and blitz into a smooth paste.

Bitter Orange & Polenta Cake

  1. Add the almonds, corn meal/polenta, eggs, baking powder, ginger and cinnamon.

Bitter Orange & Polenta Cake

  1. Blitz together until combined.
  2. Pour the cake batter into your prepared tin.

Bitter Orange & Polenta Cake

  1. Bake for 60 minutes, until cooked in the centre.

Bitter Orange & Polenta Cake

  1. Cool the cake in the tin.
  2. Remove the cake from the tin when cold and place it on to a plate.
  3. For the glaze, add the sugar and water into a saucepan and heat gently, bringing it to the boil without stirring until the sugar has dissolved and the syrup has turned a golden brown.
  4. Add the orange juice, orange zest and amaretto and stir to fully combine.
  5. Bring back to the boil and boil gently until the syrup has reduced and become thickened.
  6. Poke small holes in the top of the cake to allow the syrup to soak through.
  7. Pour the syrup over the cake evenly and gently, allowing it to soak in.
  8. Serve the cake warm or cold with some clotted cream, ice cream, or cream.

Bitter Orange & Polenta Cake

For my cornmeal, I used Gaya Foods Authentic Brazilian corn meal which I bought in my local Tesco

Bitter Orange & Polenta Cake

This recipe was neither sponsored, or endorsed by Kenwood, Gaya Foods or by Tesco.

Filed Under: Almond, Amaretto, Autumn, baking, Blogger, cake, cakes, cinnamon, Cornmeal, dessert, Food Blogger, ginger, Gluten Free, Kenwood, Orange, Polenta, Recipe Tagged With: almonds, Amaretto, Cake, cornmeal, gluten free, oranges, polenta, Recipe

Baked Pear & Amaretto Cheesecake with Del Monte

25th November 2016 by Rosie

If you’re of my generation (40 something and rapidly heading towards 50) you’ll probably remember the Sunday tea time treat of tinned fruit and evaporated milk that you used to have.  It’s not something you tend to see too often now though.  However tinned fruit is not just tasty and convenient, but it’s a good source of vitamins and minerals.  A product no longer confined to just grabbing the tin opener, opening the tin and pouring the contents into a bowl before smothering it with evaporated milk or ice cream; or simply just placing a ring of pineapple on to your gammon steak; you can use it in many different recipes, to prepare delicious food without the faff and fuss of having to peel, slice and prepare it yourself.

Del Monte canned fruit

I’ve adapted a baked cheesecake recipe that I use and have incorporated a tin of Del Monte pears which pair perfectly with almonds and Amaretto for an added depth of flavour.

Del Monte canned fruit

Base:

  • 50g Unsalted butter
  • 8 Digestive biscuits, crushed

Cheesecake:

  • 400g Philadelphia Cheese
  • 250g Mascarpone Cheese
  • 410g Del Monte tinned pears, drained
  • 3 Eggs
  • 60ml Amaretto
  • 15g Ground almonds
  • 75g Caster sugar
  1. Heat the oven to 190ºC (170º Fan).
  2. Line a 20cm / 8” spring form tin with baking parchment.
  3. Melt the butter, add this to the crushed biscuits and mix together thoroughly.

Del Monte canned fruit

  1. Pour this biscuit mixture into the base of your prepared tin and press down evenly.

Del Monte canned fruit

  1. Place in the fridge to cool whilst you prepare your cheesecake filling.
  2. In a food processor, add 150g of the drained pears, the Philadelphia and mascarpone cheeses, the eggs, Amaretto, almonds and the sugar.  I find that using my Kenwood food processor makes this an incredibly easy and quick process
  3. Blitz these together until smooth.

Del Monte canned fruit

  1. Drain the remaining pears from the juice and cut into approx. 5mm pieces.
  2. Stir the pear pieces into the cheesecake mixture to evenly distribute.
  3. Pour this mixture over the biscuit base in the tin.

Del Monte canned fruit

  1. Bake in the oven for approx. 40 mins until the top has started to colour and there is still a very slight ‘wobble’ in the middle of the cheesecake.

Del Monte canned fruit

  1. Turn off the oven, but leave the cheesecake in there, with the door slightly open until it’s cooled completely. (Leaving the cheesecake to cool slowly in the oven allows it set fully and prevents it from cracking).
  2. Remove the cheesecake from the tin and serve, cut in to small slices.

Del Monte canned fruit

I was sent a selection of canned fruits from Del Monte along with a gift voucher to purchase additional ingredients with to develop this recipe. 

Filed Under: Amaretto, baking, Blogger, Cheesecake, Del Monte, dessert, Digestive biscuits, Food Blogger, Food Review, Fruit, Pears, Recipe Tagged With: Amaretto, Baked Cheesecake, cheesecake, Del Monte, Pears, Recipe, Review

Typically Tropical Bundt© Cake

28th October 2016 by Rosie

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:

  • 85g Unsalted butter
  • 180g Caster sugar
  • 2 medium sized eggs
  • 1tsp Nielsen Massey Vanilla Extract
  • 60ml Coconut milk
  • 30ml Farringtons Yellow Mellow Rapeseed oil
  • 180ml Mango purée
  • 190g Plain flour
  • ¼tsp Salt
  • ½tsp Bi-carbonate of soda
  • ½tsp Baking powder

Glaze:

  • 50g Caster sugar
  • 60ml Grace Mango flavoured Aloe Refresh Aloe Vera Drink

Icing:

  • 2½tsp Grace Mango flavoured Aloe Refresh Aloe Vera Drink
  • 100g Icing sugar
  • ½tsp Mango purée

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. 

Filed Under: Afternoon Tea, Aloe Vera, Autumn, baking, baking powder, bicarbonate of soda, Billingtons, Blogger, Bundt, butter, cake, cakes, caster sugar, coconut, Coconut milk, drizzle, Egg, Farringtons Cold Pressed Rapesed Oil, Food Blogger, Freycob's Cakes, Fruit, Fruit Cake, Grace Foods, icing, icing sugar, K-Mix, Kenwood, Major Titanium, Mango, Nielsen Massey, Nordic Ware, Rapeseed Oil, Recipe, sugar, vanilla Tagged With: Aloe Vera Drink, Blogger, Bundt, Cake, Coconut milk, Farringtons Yellow Mellow, Food Blogger, Grace Foods, K-Mix, Kenwood, Mango, Nielsen Massey, Nordicware, Recipe, Treats, Vanilla

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

18th October 2016 by Rosie

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.

Filed Under: baking, berries, Billingtons, biscuit, Blogger, blueberries, Callebaut, chocolate, Chocolate Week, Cookes, cranberry, flour, Food Blogger, Great British Bake Off, Holly Bell, I.O. Shen, K-Mix, Kenwood, Nielsen Massey, Oats, Pistachio, Porridge Oats, Rosewater, Sainsburys, Snack, white chocolate Tagged With: Biscuits, Callebaut, cookies, Dust and Things, Holland and Barrett, Holly Bell, Nielsen Massey, oats, Recipe, Sainsbury's, snacks, teatime treats

Next Page »

Find me here too

Facebooktwitterpinterestinstagramflickrmail

Search Freycob.co.uk

Foodies100 Index of UK Food Blogs
Foodies100
blogl
World Baking Day Ambassador 2013
alldishes.co.uk

Tag Cloud

baking BBC Good Food Show beef Birthday Blogger Blogger Challenge Blogger Event butter Buttercream cake cakes carrot Central Co-Op Central England Co-Operative cheese Chicken chocolate cinnamon Competition Cream Dinner Family meal flour fondant Food Food Blogger Food Review garlic ginger Giveaway Kenwood lemon Meal Meat onion potatoes PR Rapeseed Oil Recipe Review sugar Uncategorized vanilla vegetables Wine

Previous posts

  • June 2020 (1)
  • February 2020 (1)
  • October 2018 (1)
  • April 2017 (2)
  • November 2016 (9)
  • October 2016 (3)
  • September 2016 (2)
  • July 2016 (1)
  • June 2016 (7)
  • May 2016 (2)
  • April 2016 (2)
  • March 2016 (2)
  • February 2016 (3)
  • January 2016 (3)
  • December 2015 (2)
  • November 2015 (3)
  • September 2015 (1)
  • August 2015 (1)
  • July 2015 (5)
  • June 2015 (4)
  • May 2015 (4)
  • March 2015 (4)
  • February 2015 (7)
  • January 2015 (2)
  • December 2014 (6)
  • November 2014 (11)
  • October 2014 (10)
  • September 2014 (6)
  • August 2014 (6)
  • July 2014 (4)
  • June 2014 (7)
  • May 2014 (4)
  • April 2014 (5)
  • March 2014 (3)
  • February 2014 (3)
  • January 2014 (6)
  • December 2013 (8)
  • November 2013 (5)
  • October 2013 (10)
  • September 2013 (5)
  • July 2013 (1)
  • June 2013 (3)
  • May 2013 (6)
  • April 2013 (2)
  • March 2013 (2)
  • February 2013 (1)
  • January 2013 (1)
  • November 2012 (1)
  • October 2012 (3)
  • September 2012 (1)
  • August 2012 (4)
  • July 2012 (10)
  • June 2012 (9)
  • May 2012 (4)
  • April 2012 (2)
  • March 2012 (2)
  • February 2012 (2)
  • December 2011 (2)
  • November 2011 (1)
  • October 2011 (4)
  • June 2011 (3)
  • May 2011 (1)

Follow Me here too

Facebooktwitterpinterestinstagramflickrmail

Subscribe to Blog via Email

Enter your email address to subscribe to my blog and receive notifications of my new posts by email.

Categories

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy
Necessary Always Enabled