Second Use
Many of you I know make your own cakes, bread, yogurt etc so today am including recipes that can use up any surplus ingredients.
This first recipe is for a cake made using yogurt. Instead of the lemon zest, use orange. Experiment with a little cocoa powder in place of some of the flour, and add a spoonful of ginger. With a fairly basic recipe such as this, there is always room to play around with the flavouring.
Greek Yogurt Cake:
6 oz (175g) plain flour
1 tsp bicarbonate of soda
half tsp salt
2 oz (50g) butter, softened
5 oz (150g) caster sugar
3 eggs, separated
5 fl oz (150ml) Greek yogurt
2 tsp finely grated lemon zest
Sieve together the flour, bicarb and salt. Cream the butter and mix in the egg yolks and sugar. The mixture should appear crumbly. Add the yogurt and lemon zest and beat well. Gradually stir in the sieved flour. Whisk the whites until stiff, then fold them into the cake mixture. Spoon into a greased and lined 8" (20cm) cake tin. Bake at 180C, 350F, gas 4 for one hour fifteen minutes. Leave to cool in the tin for 10 minutes, then turn out onto a cake airer. If you wish you can ice the cake with 4 oz (100g) sieved icing sugar, and about one teaspoon of lemon juice blended to a thick pouring consistency.
This cake improves if kept for a day before eating.
This recipe is for a savoury loaf and especially good served with a vegetable soup. Equally good eaten as part of a Ploughman's Lunch. Using no yeast it is quick and simple to make and a good way to use up the ends of the celery. Grate the celery stump if you have run out of sticks (that I call ribs).
Cheese and Celery Bread:
9 oz (250g) self-raising flour
1 tsp salt
2 oz (50g) butter or marg
2 ribs celery, very finely chopped
4 oz (100g) Cheshire or Cheddar cheese, grated
1 small clove garlic, crushed
1 egg, beaten
4 fl oz (100ml) milk
Sieve together the flour and salt. Rub in the butter, then add the celery, cheese and garlic. Mix well. Stir in the egg and milk and mix to a soft dough. Flour your hands and knead the dough while it is still in the bowl, then form into a thick sausage shape and place in a well greased 1 lb (400g) loaf tin. Bake at 190C, 375F, gas 5 for one hour or until well risen and golden. Leave to cool in the tin for a few minutes before turning out onto a cake airer. Serve warm or cold, spread with butter.
Tip: If finding it difficult to turn bread or cakes out of a baking tin, stand the tin on a cold wet cloth for a minute, then turn and shake and the contents should come free.
This is a bread, this time made with cottage cheese - and bearing in mind that yogurt can also be turned into a cheese, that could be used instead. Although previously mentioned - cottage cheese that has been frozen becomes more like curd cheese once thawed and easily mashed so requires no sieving- so useful when making this bread or cheesecakes.
Soft Cheese and Walnut Bread:
8 oz (225g) cottage cheese, sieved
5 oz (125g) soft brown sugar
3 eggs, beaten
3 oz (75g) walnuts, chopped
8 oz (225g) self-raising flour
1 tsp baking powder
half tsp salt
Cream together the cottage cheese and the sugar, then beat in the eggs. Fold in the walnuts. Sieve together the flour, baking powder and salt and fold into the mixture then spoon into a well greased and floured one and a half pound (600g) loaf tin. Bake at 180F, 350F, gas 4 for one hour until well risen and golden. Cool in the tin for 5 minute before turning out onto a cake airer. Serve sliced and spread with butter.
Next is a cake that, up to a point, can use up the oddments of dried fruits you may have in store. As it uses little flour also fairly economical. But this also means it will not rise overmuch, so could be made in either a shallow square (parkin type) baking tin, or a round one if you prefer.
Tutti-frutti Cake:
4 oz (100g) butter
4 oz (100g) sugar
2 tsp grated orange or lemon zest
2 egg, beaten
3 oz (75g) self-raising flour
2 oz (50g) fresh breadcrumbs
2 oz (50g) prunes or dates, stoned and finely chopped
2 oz (50g) no-soak apricots, finely chopped
2 oz (50g) glace cherries, finely chopped
1 oz (50g) chopped mixed peel
Cream the butter, sugar and citrus zest together until light and fluffy, then slowly beat in the eggs, adding a tsp of flour with each egg (prevents it curdling). Sieve in remaining flour and fold into the creamed mixture along with the breadcrumbs. Finally stir in the chopped fruits. Spoon into a greased 7" (18cm) cake tin and level the surface. Bake at 180C, 350F, gas 4 for 1 hour or until golden. Cool in the tin for 5 minutes before turning out onto a cake airer.
Decorate the cake with butter icing:
3 oz (75g) butter
6 oz (175g) icing sugar, sieved
1 tblsp orange or lemon juice
Beat the butter, then beat in the icing sugar and citrus juice. Spread on the top and sides of the cake. Leave the cake for one day before eating.
Final recipe today I have chosen because the cake itself has few ingredients. Admittedly there is a filling and the icing should be a 'frosting' - but as that is not the easiest icing to make, suggest you either use water icing or make extra filling and spread this over the cake. The cake itself could be made then completed the following day.
Walnut Layer Cake:
3 eggs
3 oz (75g) caster sugar
3 oz (75g) self-raising flour
2 tblsp corn oil or sunflower oil
4 oz (100g) walnuts, finely chopped
Whisk the eggs and sugar together until very thick and the whisk leaves a ribbon when trailed over the surface (beating the eggs and sugar in a basin standing over hot water helps to speed this up).
Sieve in the flour and fold in, followed by the oil and the walnuts. Divide the mixture between two greased and lined sandwich tins 7" (18cm) across and level the surface. Bake at 180C, 350F, gas 4 for 20 - 25 minutes or until pale gold and the centre spring back when lightly pressed. Cool in the tins for 3 minutes before turning out onto a cake airer. They can be left like this and filled in the normal way, but ideally once the cakes are cold, split each layer in half to make four layers and divide the filling between them.
Tip: to cut a sponge or plain cake in half, wrap a length of sewing cotton around the cake, placing it where you wish the cut to start, then cross the ends over and pull the cotton and it will cut through the cake leaving a perfectly flat surface.
recipe for the filling (make extra to ice top and sides)
4 oz (100g) butter
6 oz (175g) icing sugar, sieved
few drops vanilla extract
milk
Cream together the butter, sugar and vanilla, adding enough milk to make a spreading consistency. Spread over three of the rounds, then assemble using the plain round for the top.
This first recipe is for a cake made using yogurt. Instead of the lemon zest, use orange. Experiment with a little cocoa powder in place of some of the flour, and add a spoonful of ginger. With a fairly basic recipe such as this, there is always room to play around with the flavouring.
Greek Yogurt Cake:
6 oz (175g) plain flour
1 tsp bicarbonate of soda
half tsp salt
2 oz (50g) butter, softened
5 oz (150g) caster sugar
3 eggs, separated
5 fl oz (150ml) Greek yogurt
2 tsp finely grated lemon zest
Sieve together the flour, bicarb and salt. Cream the butter and mix in the egg yolks and sugar. The mixture should appear crumbly. Add the yogurt and lemon zest and beat well. Gradually stir in the sieved flour. Whisk the whites until stiff, then fold them into the cake mixture. Spoon into a greased and lined 8" (20cm) cake tin. Bake at 180C, 350F, gas 4 for one hour fifteen minutes. Leave to cool in the tin for 10 minutes, then turn out onto a cake airer. If you wish you can ice the cake with 4 oz (100g) sieved icing sugar, and about one teaspoon of lemon juice blended to a thick pouring consistency.
This cake improves if kept for a day before eating.
This recipe is for a savoury loaf and especially good served with a vegetable soup. Equally good eaten as part of a Ploughman's Lunch. Using no yeast it is quick and simple to make and a good way to use up the ends of the celery. Grate the celery stump if you have run out of sticks (that I call ribs).
Cheese and Celery Bread:
9 oz (250g) self-raising flour
1 tsp salt
2 oz (50g) butter or marg
2 ribs celery, very finely chopped
4 oz (100g) Cheshire or Cheddar cheese, grated
1 small clove garlic, crushed
1 egg, beaten
4 fl oz (100ml) milk
Sieve together the flour and salt. Rub in the butter, then add the celery, cheese and garlic. Mix well. Stir in the egg and milk and mix to a soft dough. Flour your hands and knead the dough while it is still in the bowl, then form into a thick sausage shape and place in a well greased 1 lb (400g) loaf tin. Bake at 190C, 375F, gas 5 for one hour or until well risen and golden. Leave to cool in the tin for a few minutes before turning out onto a cake airer. Serve warm or cold, spread with butter.
Tip: If finding it difficult to turn bread or cakes out of a baking tin, stand the tin on a cold wet cloth for a minute, then turn and shake and the contents should come free.
This is a bread, this time made with cottage cheese - and bearing in mind that yogurt can also be turned into a cheese, that could be used instead. Although previously mentioned - cottage cheese that has been frozen becomes more like curd cheese once thawed and easily mashed so requires no sieving- so useful when making this bread or cheesecakes.
Soft Cheese and Walnut Bread:
8 oz (225g) cottage cheese, sieved
5 oz (125g) soft brown sugar
3 eggs, beaten
3 oz (75g) walnuts, chopped
8 oz (225g) self-raising flour
1 tsp baking powder
half tsp salt
Cream together the cottage cheese and the sugar, then beat in the eggs. Fold in the walnuts. Sieve together the flour, baking powder and salt and fold into the mixture then spoon into a well greased and floured one and a half pound (600g) loaf tin. Bake at 180F, 350F, gas 4 for one hour until well risen and golden. Cool in the tin for 5 minute before turning out onto a cake airer. Serve sliced and spread with butter.
Next is a cake that, up to a point, can use up the oddments of dried fruits you may have in store. As it uses little flour also fairly economical. But this also means it will not rise overmuch, so could be made in either a shallow square (parkin type) baking tin, or a round one if you prefer.
Tutti-frutti Cake:
4 oz (100g) butter
4 oz (100g) sugar
2 tsp grated orange or lemon zest
2 egg, beaten
3 oz (75g) self-raising flour
2 oz (50g) fresh breadcrumbs
2 oz (50g) prunes or dates, stoned and finely chopped
2 oz (50g) no-soak apricots, finely chopped
2 oz (50g) glace cherries, finely chopped
1 oz (50g) chopped mixed peel
Cream the butter, sugar and citrus zest together until light and fluffy, then slowly beat in the eggs, adding a tsp of flour with each egg (prevents it curdling). Sieve in remaining flour and fold into the creamed mixture along with the breadcrumbs. Finally stir in the chopped fruits. Spoon into a greased 7" (18cm) cake tin and level the surface. Bake at 180C, 350F, gas 4 for 1 hour or until golden. Cool in the tin for 5 minutes before turning out onto a cake airer.
Decorate the cake with butter icing:
3 oz (75g) butter
6 oz (175g) icing sugar, sieved
1 tblsp orange or lemon juice
Beat the butter, then beat in the icing sugar and citrus juice. Spread on the top and sides of the cake. Leave the cake for one day before eating.
Final recipe today I have chosen because the cake itself has few ingredients. Admittedly there is a filling and the icing should be a 'frosting' - but as that is not the easiest icing to make, suggest you either use water icing or make extra filling and spread this over the cake. The cake itself could be made then completed the following day.
Walnut Layer Cake:
3 eggs
3 oz (75g) caster sugar
3 oz (75g) self-raising flour
2 tblsp corn oil or sunflower oil
4 oz (100g) walnuts, finely chopped
Whisk the eggs and sugar together until very thick and the whisk leaves a ribbon when trailed over the surface (beating the eggs and sugar in a basin standing over hot water helps to speed this up).
Sieve in the flour and fold in, followed by the oil and the walnuts. Divide the mixture between two greased and lined sandwich tins 7" (18cm) across and level the surface. Bake at 180C, 350F, gas 4 for 20 - 25 minutes or until pale gold and the centre spring back when lightly pressed. Cool in the tins for 3 minutes before turning out onto a cake airer. They can be left like this and filled in the normal way, but ideally once the cakes are cold, split each layer in half to make four layers and divide the filling between them.
Tip: to cut a sponge or plain cake in half, wrap a length of sewing cotton around the cake, placing it where you wish the cut to start, then cross the ends over and pull the cotton and it will cut through the cake leaving a perfectly flat surface.
recipe for the filling (make extra to ice top and sides)
4 oz (100g) butter
6 oz (175g) icing sugar, sieved
few drops vanilla extract
milk
Cream together the butter, sugar and vanilla, adding enough milk to make a spreading consistency. Spread over three of the rounds, then assemble using the plain round for the top.
posted by Shirley at 5:26 am
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