Tuesday, 31 December 2013

Raspberry Buttermilk Sponge - The Cake That Saved My Baking Mojo


That probably sounds a bit dramatic, after all this is only a cake. But it is one of the few cakes that I have made over the last six months. And it's so simple (easy to remember), and so delicious that I've made it repeatedly. As it's New Year's Eve, and tomorrow is supposed to bring the promise of new starts, I thought it was the perfect way to get back to baking on here.

When I didn't really feel like doing anything, let alone heading into the kitchen, it's been my comfort food stand-by, and has been something that Mike and I have regularly enjoyed with an afternoon cuppa. It's helped me focus on something, and its simplicity when it delivers such great results, feels like it is one of the keys to getting me back into baking more often.


The recipe is adapted from one in the Great British Bake Off Everyday book, but having made it once with the original blackberry filling, I then tried raspberries, and have made it that way ever since. The raspberries are deliciously tart against the sweet, soft, fluffy sponge. A sprinkling of demerera sugar over the top before baking gives it a lovely crunch.

I guess you could use any kind of berry, depending on your preference.

Raspberry Buttermilk Sponge

Ingredients

125g softened unsalted butter
175g golden caster sugar
2 medium eggs
1/2 tspn vanilla extract
100 ml buttermilk
200g self raising flour, sifted
150g fresh raspberries
2 tbspns demerera sugar.

Preheat the oven to 160 Fan / 180 conventional / 350 C / Gas 4.

Grease and baseline an 8 inch / 20cm spring-form cake pan.

Cream the butter and caster sugar together until pale and fluffy.


Add the eggs slowly, and then when mixed in, add the vanilla. Then add a third of the buttermilk, then a third of the flour. Continue until both have been fully incorporated.

Turn the mixture out into the pan, and level. Dot the raspberries around and gently push them into the batter a little way. Sprinkle the demerera sugar over the top.


Bake in the middle of the oven for about 40 minutes, until risen and golden, and a skewer inserted into the middle of the cake comes out clean.

Leave in the tin for 10 minutes to cool slightly, then run a knife around the edge. Remove the spring-form and allow to cool completely.

This can be enjoyed when completely cold, but in my view is best when still slightly warm. You could even dress it up a bit with some ice cream or cream on the side. The picture below doesn't do it justice unfortunately, as I had to take it in artificial light before the cake totally disappeared.


Be warned though, it's best eaten the day it is made, but will keep for another day if necessary. After that, if there was any left, I've found it had gone past its best.

Hope you have a fantastic New Year's Eve, and that 2014 brings you all you wish for,

Susie :) xx

Saturday, 28 December 2013

Dare to Bare - Random Recipes #35


I know this is not exactly a baking post, but being the complete nosey parker that I am, I couldn't resist this month's Random Recipes challenge, hosted by Dom over at Belleau Kitchen. He dared us to bare our pantries, so that the voyeurs among us can have a good gander. I've really enjoyed reading the posts circulating so far, and as sorting out my kitchen cupboards has been a project of mine over the last few months (I'm afraid I'm turning into an organisation junkie), I thought I could join in on this one.

Although I would love to have one of the traditional walk-in pantries, our kitchen does not have enough space for that. We do have quite a few cupboards, and so supplies are spread out between a few of those.

This first one is where I keep breakfast cereals and some baking ingredients like nuts, chocolate, yeast, extracts etc. You get the idea that I am addicted to Kilner jars, yes? To put my addiction into perspective, I've been collecting them for nearly 30 years :-) ! 
 
 
This next one is all about spices, sauces, oils, vinegars and other condiments. I cook a lot, so there is a lot. Especially Indian spices after I did an evening course a few years back.


Next is my basics cupboard, with pasta, tins, and some bulk jars of nuts and berries (I get some of these from Costco but it means they need larger storage - just as well I love cranberries!).


There are a few other stashes dotted around (like snack-y type things) which I haven't pictured, but the one useful one which I've built up recently is the hot beverage shelf located right above our coffee maker and kettle (you an also see my cake dome which is usually occupied with something handy for elevenses!).

This contains teas, coffees (and whole coffee beans), and our increasing collection of different makes of hot chocolate (Mike and I have begun a ritual of a night-time cup, and we have tried a few different ones to find one we like - strangely, we keep gravitating back to Cadbury's. If you can recommend any, or suggest any recipes, please do!)


Finally, there is my baking drawer. This is full of essentials like flours, sugars and the compulsory (at least in our house) chocolate chips.


Right - I shall leave it there for now.

Hope you've enjoyed this peek into my kitchen.

Susie xx

Friday, 27 December 2013

Well that was a year that was ...

... pretty horrendous.

I cannot believe that I'm sitting here typing this more than six months after my last post. My apologies for my silence since June.

By way of explanation, all I can say is that I have been ill. The stresses and strains of the last few years finally took their toll, and in a way I never expected, I was literally knocked for six within the space of a weekend. While things are slowly improving, the last six months have felt like an ordeal just existing, never mind blogging.

So I must admit that I will be glad to see the back of 2013, and hope that 2014 can see me start to move forward a bit more. Getting back to baking, and blogging, I hope will be part of that process.

I hope that you've had a great Christmas, and that the New Year brings all that you wish for.

I'll be back pretty soon with some baking.

Until then, take care,

Susie xx