Gilding the Lily
Now for the cakes that can be made with a bread machine. With these yeast-less cakes the kneading paddle needs removing from the pan and the base and sides lined with non-stick baking parchment or greased greaseproof paper. Cakes cooked by this method tend to brown up on the outsides more than if baked in an oven, so always check at the low end of the cooking time.
As gingerbread is so popular and keeps so well, this recipe has the ingredients given for three sizes: small, medium and large, the amounts for the small size come first. Have colour-coded the others in the hope this makes the recipe easier to adapt.
Gingerbread (machine):
6 oz (175g) plain flour (8 oz/226g) (10oz/280g)
1 tsp ground ginger (same or a little more)
half tsp mixed spice (a little more)
quarter tsp bicarb. soda (half tsp) (3/4 tsp)
1 tsp baking powder (1.5 tsp) (2 tsp)
3 oz (75g) light muscovado sugar (4 oz/115g) (4.5oz/125g)
2 oz (50g) butter, diced (3 oz/75g) (4oz/110g)
3 oz (75g) golden syrup (3.5oz/100g) (4.5oz/125g)
1 oz (25g) black treacle (2oz/50g) (2oz/50g)
7 tblsp milk (5floz/150ml) (7fl oz/200ml)
1 egg, lightly beaten (same for all)
1 oz (25g) stem ginger finely chopped (2 oz/50g) (2 oz/50g)
Sift together the flour, spices and raising agents. Into a pan put the sugar, butter, syrup and treacle and heat gently until dissolved. Pour this over the dry mixture in the bowl. Add the remaining ingredients and mix together thoroughly. Pour into the prepared bread pan and set the machine to 'Bake Only' . Set the time for 45 - 50 minutes for small size, medium 50 - 55 minutes, large 65 - 70 minutes, or bake until well risen. Remove the pan from the machine, leave to stand for 3 minutes, then remove the gingerbread to a cake airer to cool. When cold, wrap and keep for a couple of days to allow the texture and flavours to develop.
Madeira Cake: makes 1 medium cake.
5 oz (150g) butter, softened
5 oz (140g) caster sugar
few drops vanilla extract
5.5 oz (165g) self-raising flour
1.5 oz (40g) plain flour
3 eggs, lightly beaten
1 - 2 tblsp milk
Cream together the butter and sugar until very light and fluffy, beat in the vanilla extract. Sift the flours together. Beat the eggs into the creamed mixture a little at a time, adding a little of the flour if it appears to curdle. Using a metal spoon, fold in the remaining flour adding enough milk to give a dropping consistency. Spoon the mixture into the prepared bread pan and set to Bake Only. If the setting gives too long a time, set the timer to 45 - 50 minutes and check at the lowest time. The cake should be well risen and firm, test with a skewer or cake-tester to make sure the centre is baked, if necessary bake a few minutes longer. Remove the pan from the machine, leave to stand 3 minutes then turn the cake onto a cake airer to cool.
Some time back I mentioned adding grated apple to bread, and today noticed a recipe that is called a 'cake', but is made with yeast, the dough made in the machine - this time with the paddle, the baking done in the oven. This has the potential of being served with a cup of coffee as a 'cake', or served warm with cream or yogurt as a dessert. The apple should be a tart 'eater' similar to a Granny Smith. Other seasonal fruits such as plums, damsons, peaches and apricots can be used instead of the cherries.,
Bavarian Coffee Cake: makes 1 cake (machine method)
5 fl oz (150ml) water
1 egg
3 oz (75g) grated green eating apple
1 lb (450g) white bread flour
2 tblsp skimmed milk powder
2 0z (50g) caster sugar
3 tblsp melted butter
1/5 tsp (7.5ml) easy-blend dried yeast
8 oz (225g) cherries, stoned
8 oz (225g) marzipan, grated
1 tsp ground cinnamon
beaten egg white
1 tblsp demerara sugar
2 tblsp flaked almonds, cut into strips
Note: depending upon the make of machine, the wet and dry ingredients may need to be added to the pan in reverse order.
Pour the water and egg into the pan and sprinkle over the grated apple. Add the flour, making sure it covers the liquids completely. Add the milk powder, sugar, cinnamon and butter (some recipes say these should be placed in separate corners of the pan - but when making bread I tend to mix them into the flour - melted butter would go in with the liquids). Make a small hollow in the centre of the flour and pour in the dried yeast.
Set the machine to basic dough setting and press 'Start'. When the cycle has run its course, remove the dough from the machine, and placing it on a lightly floured surface, knock it back and roll it out to a 16" square. Arrange cherries on top, scattering over the marzipan. Roll up the dough as for a Swiss roll, then gently roll and stretch to form a sausage 22 " (55cm) long. Loosely coil the roll round itself and place in a non-stick 9"(23cm) springform cake tin. Cover the tin with oiled cling-film, and leave to stand in a warm place for about 45 minutes or until the dough has risen/doubled in size. Brush the top of the cake with egg-white, scatter over the sugar and nuts, and bake at 190C, 375F, gas 5 for 30 - 35 minutes until well-risen and golden. Remove from oven, leave to stand for a few minutes in the tin, then remove and place on a cake airer to cool. Can be served warm or cold, cut into slices or wedges.
As gingerbread is so popular and keeps so well, this recipe has the ingredients given for three sizes: small, medium and large, the amounts for the small size come first. Have colour-coded the others in the hope this makes the recipe easier to adapt.
Gingerbread (machine):
6 oz (175g) plain flour (8 oz/226g) (10oz/280g)
1 tsp ground ginger (same or a little more)
half tsp mixed spice (a little more)
quarter tsp bicarb. soda (half tsp) (3/4 tsp)
1 tsp baking powder (1.5 tsp) (2 tsp)
3 oz (75g) light muscovado sugar (4 oz/115g) (4.5oz/125g)
2 oz (50g) butter, diced (3 oz/75g) (4oz/110g)
3 oz (75g) golden syrup (3.5oz/100g) (4.5oz/125g)
1 oz (25g) black treacle (2oz/50g) (2oz/50g)
7 tblsp milk (5floz/150ml) (7fl oz/200ml)
1 egg, lightly beaten (same for all)
1 oz (25g) stem ginger finely chopped (2 oz/50g) (2 oz/50g)
Sift together the flour, spices and raising agents. Into a pan put the sugar, butter, syrup and treacle and heat gently until dissolved. Pour this over the dry mixture in the bowl. Add the remaining ingredients and mix together thoroughly. Pour into the prepared bread pan and set the machine to 'Bake Only' . Set the time for 45 - 50 minutes for small size, medium 50 - 55 minutes, large 65 - 70 minutes, or bake until well risen. Remove the pan from the machine, leave to stand for 3 minutes, then remove the gingerbread to a cake airer to cool. When cold, wrap and keep for a couple of days to allow the texture and flavours to develop.
Madeira Cake: makes 1 medium cake.
5 oz (150g) butter, softened
5 oz (140g) caster sugar
few drops vanilla extract
5.5 oz (165g) self-raising flour
1.5 oz (40g) plain flour
3 eggs, lightly beaten
1 - 2 tblsp milk
Cream together the butter and sugar until very light and fluffy, beat in the vanilla extract. Sift the flours together. Beat the eggs into the creamed mixture a little at a time, adding a little of the flour if it appears to curdle. Using a metal spoon, fold in the remaining flour adding enough milk to give a dropping consistency. Spoon the mixture into the prepared bread pan and set to Bake Only. If the setting gives too long a time, set the timer to 45 - 50 minutes and check at the lowest time. The cake should be well risen and firm, test with a skewer or cake-tester to make sure the centre is baked, if necessary bake a few minutes longer. Remove the pan from the machine, leave to stand 3 minutes then turn the cake onto a cake airer to cool.
Some time back I mentioned adding grated apple to bread, and today noticed a recipe that is called a 'cake', but is made with yeast, the dough made in the machine - this time with the paddle, the baking done in the oven. This has the potential of being served with a cup of coffee as a 'cake', or served warm with cream or yogurt as a dessert. The apple should be a tart 'eater' similar to a Granny Smith. Other seasonal fruits such as plums, damsons, peaches and apricots can be used instead of the cherries.,
Bavarian Coffee Cake: makes 1 cake (machine method)
5 fl oz (150ml) water
1 egg
3 oz (75g) grated green eating apple
1 lb (450g) white bread flour
2 tblsp skimmed milk powder
2 0z (50g) caster sugar
3 tblsp melted butter
1/5 tsp (7.5ml) easy-blend dried yeast
8 oz (225g) cherries, stoned
8 oz (225g) marzipan, grated
1 tsp ground cinnamon
beaten egg white
1 tblsp demerara sugar
2 tblsp flaked almonds, cut into strips
Note: depending upon the make of machine, the wet and dry ingredients may need to be added to the pan in reverse order.
Pour the water and egg into the pan and sprinkle over the grated apple. Add the flour, making sure it covers the liquids completely. Add the milk powder, sugar, cinnamon and butter (some recipes say these should be placed in separate corners of the pan - but when making bread I tend to mix them into the flour - melted butter would go in with the liquids). Make a small hollow in the centre of the flour and pour in the dried yeast.
Set the machine to basic dough setting and press 'Start'. When the cycle has run its course, remove the dough from the machine, and placing it on a lightly floured surface, knock it back and roll it out to a 16" square. Arrange cherries on top, scattering over the marzipan. Roll up the dough as for a Swiss roll, then gently roll and stretch to form a sausage 22 " (55cm) long. Loosely coil the roll round itself and place in a non-stick 9"(23cm) springform cake tin. Cover the tin with oiled cling-film, and leave to stand in a warm place for about 45 minutes or until the dough has risen/doubled in size. Brush the top of the cake with egg-white, scatter over the sugar and nuts, and bake at 190C, 375F, gas 5 for 30 - 35 minutes until well-risen and golden. Remove from oven, leave to stand for a few minutes in the tin, then remove and place on a cake airer to cool. Can be served warm or cold, cut into slices or wedges.
posted by Shirley at 5:49 am
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