So, it’s almost the end of National Baking Week but there’s still time left to bake up a lovely cake to please your friends and family.
This year the theme for National Baking Week is ‘bake and share’, giving budding chefs the perfect opportunity to bowl everyone over with amazing cake creations or simply just to show someone you care!
Nielsen-Massey Vanilla is an official partner of National Baking Week and they’re encouraging professional chefs and baking amateurs to get the flour out and cook something up to share with as many people as possible.
All cooks know that good baking starts with good quality ingredients and Nielsen-Massey is made with the purest Madagascan vanilla, so there’s no doubt you’ll be using a premium ingredient.
If you’ve not quite settled on what cake you want to make for National Baking Week, have a look at these two recipes below and see if they take your fancy!
Double Chocolate Fudge Cake with Vanilla and White Chocolate Buttercream
Ready in 50 mins, plus cooling time
Serves 8
For the cake:
150g unsalted butter, at room temperature
150g light muscovado sugar
40g cocoa, sifted
150g self raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 medium free range eggs
1 tsp Nielsen-Massey Vanilla Extract
142ml soured cream
2 tbsp golden syrup
For the buttercream:
200g white chocolate
280g unsalted butter
280g icing sugar
1 tsp Nielsen-Massey Vanilla Extract
For the chocolate curls:
100g white chocolate
100g dark chocolate
2 x 18cm sandwich tins
Method
Heat the oven to 180C/mark 4/ Fan 160C. Grease and base-line 2 x 18cm sandwich tins. Beat together the butter and sugar until pale. In a separate bowl sift the cocoa, flour, baking powder, bicarbonate of soda and a pinch of salt, mix well. Add to the creamed butter and sugar.
In a measuring jug whisk together the eggs, Nielsen-Massey Vanilla Extract, soured cream and syrup. Pour over the dry ingredients and beat altogether.
Divide the mixture equally between the tins. Bake in the oven for 20-25 minutes until springy. Leave to cool for a few minutes in the tins, then transfer to cooling racks to cool completely.
For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. In a large bowl, beat the butter and icing sugar together until creamy. Beat in the chocolate and Nielsen-Massey Vanilla Extract.
For the chocolate curls, melt the white and dark chocolates separately as above, then pour each on to a small plate, leave to cool until firm but no completely solid, then using a peeler or sharp knife, run the blade over the chocolate to make a curl, transfer to a lined plate and chill in the fridge until ready to serve.
When you’re ready to serve, transfer one of the cakes to a serving platter, spread ¼ of the buttercream on top, then top with the other cake. Then use the remaining buttercream to ice the top and sides of the cake. Top with the chocolate curls.
Blueberry and Vanilla Scones
Ready in 25 minutes
Makes 8
Ingredients
225g Self raising flour
Small pinch of fine salt
½ tsp baking powder
50g caster sugar, plus 1 tsp for sprinkling
75g unsalted butter, cubed at room temperature
75g fresh blueberries
2 tbsp soured cream
1 large free-range egg
1 tsp Nielsen-Massey Vanilla Extract
To serve
250g clotted cream
300g strawberries, sliced
1 tsp Nielsen-Massey Vanilla Extract
3 tbsp caster sugar
Method
Heat the oven to 200C/ mark 6.
Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.
Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, Nielsen-Massey Vanilla Extract together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 mins until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.
Serve the warm scones with a dollop of clotted cream and the vanilla strawberries.