Orange & Ginger Little Kick Cake

Clearly I had no idea what to call this dessert. This would be my first ever recipe that I've never adapted or taken inspiration from another. I did this freestyle and it was pretty frightening. Mum took me shopping and we came home with an abundance of fresh and delicious ingredients, since she knew I really wanted to make a come back from my mango custard mess. I knew Chili and Lime chocolate is a big, big favourite amongst the chocoholics so that was a definite component for this one!

To sum it up, this is a orange zest Victoria sponge layer, topped with a crumbled ginger biscuit disk, a chili and lime chocolate slice, orange scented custard and a gooey hazelnut caramel collar. It's a mouthful, hence the strange name. But it's not about the name, or the strange presentation of this one! It's all about the big flavours packed into a small dessert. I'm not so sure what John and Greg would say about my presentation but come on A+ for effort? Please?

Recipe:

Orange Sponge - 

100g butter

100g sugar

100g self raising flour

1 egg

1 large orange, zest separate

Cream the butter and sugar.

Whisk in the egg.

Add all the zest of the large orange.

Bake on a flat tray at 190 degrees for 15 minutes.

Upon removing cake from oven, take half the orange and squeeze the juice evenly coating the cake.

Cut with chefs ring after cooling.

Crumbled ginger biscuit -

100g ginger nut biscuits

3 tbsp melted butter

Crush the biscuits to a fine consistency.

Mix in butter until all crumbs are coated.

Spread flat and even on a baking tray and bake for 5 mins.

Cut with chefs ring after cooling.

Flavoured Chocolate - 

100g chocolate chopped

1 lime, zest

1 tsp chili flakes

Melt the chocolate over a ban marie.

Spread thinly on grease proof paper.

Sprinkle over lime zest and chili while chocolate is still wet.

Leave to set and cut with chefs ring.

Orange custard -

I cheated a little here.

Using a standard custard powder mix, add the zest of 1/2 an orange.

1tsp of vanilla and leave to set.

Hazelnut Caramel Collar -

40g Hazelnuts

1/2 Cup caster sugar

1/4 Cup of water

2 tbsp golden syrup

Simmer in a saucepan sugar, water and syrup.

DO NOT STIR.

Chop Hazelnuts finely, either with blender (quicker) or by hand.

Once sugar mix has turned a light brown caramel colour remove from heat.

(This light brown will have a gooey texture allowing you to mould the caramel. Other wise a deeper colour will become brittle)

Add hazelnuts and quickly turn out onto greased baking tray.

Leave until cool enough to handle. Slice 1 inch thick slices and shape around tier of cake.

It seems like a lot of work. It's not complicated in the slightest I would say. It's just a little time consuming but it's worth the effort for a dinner party or treat. It really is packed with flavour and since today is a favourite of mine and mums. Obviously with a big brew and a good show or in mums case a book. Don't forget to tweet me anything you make via @ericahenderson.

Until Next Time xo

Blueberries & Cream Profiteroles

Such a gorgeous day in Cardiff today. I hope the weather is treating you well wherever you are! The reruns of the Great British Bake Off have just started up again and they were challenged to make the infamous profiterole. I hate them, but I've only ever had the cheap and cheerful ones. So I knew it was time to make some myself, to my taste with a gorgeous fresh blueberry cream filling. Needless to say, these were the only 3 left after 30. (I did not eat them all to myself.. or maybe I did! Hrmm)

The clocks went back this weekend for the start of the 'British Summer' I'll believe it when I see it. It's still freezing today, but the sun is out so we'll just take what we can get before we have to jet off. The summer always brings to mind, fresh fruit with a healthy dollup of cream and some cocktails in the sun. The latter will have to wait for the temp to increase tho!

Ingredients:

150ml cold water

50g butter cubed

60g strong plain flour

2 eggs

1 tsp sugar

1 tsp vanilla extract

1 cup blueberries

250ml whipping cream

1. In a saucepan heat the water and butter together until a light simmer.

2. Before the water boils, we don't want to loose any by evaporation, take off the heat and add flour.

3. Beat rapidly until the mixture pulls away from the sides and forms a ball.

4. Add an egg beat well before adding another, the mixture will look like its splitting at this point, but with more mixing shall come back together.

5. Beat until you have a glossy mixture, spoon (or pipe) onto a greased baking tray and cook for 10 mins at 200 degrees.

6. Now turn the heat up to 220 degrees for a further 15 minutes.

( Don't be afraid of the rolls slightly browning, if they don't they will become soggy inside!)

7. Prick each with a tooth pick and transfer to a cooling rack to dry out.

8. Blend blueberries to make a puree.
9. Add cream and beat until thick.
10. Use a tablespoon or pipping bag to fill.
11. Garnish with fresh fruit, mint and a dust of icing sugar.

Until Next Time xo

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