Home Baking Recipes by the Castlemartyr Resort Team
Enjoy a selection of home baking recipes from the Castlemartyr Resort team. Happy baking!
Coffee Cake by Monika Ingredients • • • • •
7 eggs 1 cup of flour 1\3cup of potato flour 2 teaspoons of cocoa 250 g mascarpone
• • • • •
500 g fresh cream 3 spoons powdered sugar 1 chocolate bar 2 spoons gelatin 1\4cup strong espresso
Method Chocolate Sponge Cake • • • • •
Separate egg yolks from whites. Beat the whites with sugar, adding one yolk at a time. Beat until smooth. Gently combine with cocoa and two flours. Bake at 170 C for 35 mins. Once cooled, slice into three parts.
Coffee Cream Filling • • • •
Melt chocolate with 3 spoons of fresh cream in a water bath. Let cool. Brew 1\4 cup of espresso. Let cool. Dissolve gelatin in 1\3 cup of warm water. Let cool. Beat fresh cream with powdered sugar, add mascarpone, beat until thick and smooth. Add chocolate, gelatin and espresso, beat until combined. Leave in the fridge about 1 hour.
• Take the 3 layers of sponge cake. Brew 1\2 cup of espresso and use to soak the sponge cake. • Divide cream into 3 parts, then spread the cream over the sponge cakes and decorate the top. Optional Decoration • Nuts, almonds, chocolate. Why not try crushed biscuits and chocolates for the top like in my example? ENJOY!
Chocolate Fudge Cake by Lynda Ingredients Cake • 175g self-raising flour • 2 tbsp cocoa powder • 1 tsp bicarbonate of soda • 150g caster sugar • 2 tbsp golden syrup • 2 large eggs, lightly beaten • 150ml sunflower oil, plus extra to grease • 150ml semi-skimmed milk
Icing • 100g unsalted butter • 225g icing sugar • 40g cocoa powder • 2 ½ tbsp milk (a little more if needed)
Method • Heat oven to 180C/160C fan/gas 4. Grease and line the base of two 18cm sandwich tins. • Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well. • Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth. • Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack. • To make your butter icing, place 100g unsalted butter in a bowl and beat until soft. • Gradually sieve and beat in 225g icing sugar and 40g cocoa powder then add enough milk to make the icing fluffy and spreadable – around 2 ½ tbsp. • Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing. • Decorate with chocolate fingers around the edges and whatever other chocolate is your favourite on top.
‘Subway’ Double Choc Cookies by Jackie Ingredients • • • • • •
125g salted butter, softened 100g light brown sugar 75g granulated sugar 1 tsp vanilla extract 1 medium egg 150g plain flour
• sifted 40g cocoa powder • sifted 1/2 tsp baking soda • 100g white chocolate roughly chopped • 200g milk chocolate, roughly chopped
Method • Preheat the oven to 175°C. • Line 2 large baking trays with baking parchment. • In a large bowl, combine the butter and sugars. Using a wooden spoon, cream the mixture until light and fluffy, for about 3 minutes. • Lightly beat the egg and vanilla together, and add to the butter mixture a little at a time, beating until well combined. • Using a wooden spoon or spatula, fold through the flour, cocoa powder, and baking soda until just combined. • Finally, add the white and milk chocolate chips, mixing until evenly distributed. Be careful not to overwork the mixture. • Using a scoop or spoon, divide the mixture into 16 Golf ball-size portions. Roll into a ball and place onto the lined baking trays, spaced at least 5cm apart. Depending on the size of the trays, this may need to be done in batches. • Bake for 12 minutes until well spread and just set on the surface. The cookies will still be quite soft, but will firm up as they cool. • Leave on the tray for five minutes, then carefully transfer to a cooling rack to cool completely.
Lemon and Elderflower Celebration Cake by Trevor Ingredients Cake • Oil, for greasing • 6 medium eggs • 100g natural yoghurt • 50ml milk • 450g butter softened • 450g golden caster sugar • 450g self-raising flour • Finely grated zest of 1 lemon plus juice • 3 tbsp elderflower cordial
Icing • 250g butter softened • 300g full fat cream cheese • 700g icing sugar • Finely grated zest of 1 lemon • Fresh flowers to decorate
Method • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm cake tins with baking parchment. In a jug, whisk the eggs, yogurt and milk. Beat the butter and sugar together in a large bowl, using an electric hand whisk. When you have a light and fluffy mixture, add the flour, the liquid in the jug and the lemon zest. Mix again until smooth. Divide the cake mixture between the tins, level the surfaces and bake for 40 mins. • Mix the lemon juice and elderflower cordial. When the cakes are cooked, poke all over the surface with a cocktail stick then spoon the lemon and elderflower syrup over the cakes. Leave to cool in the tins. • To make the icing, beat the butter until smooth with an electric hand whisk. Add half the icing sugar, then whisk again. Add the remaining icing sugar, cream cheese and lemon zest and whisk again until smooth. • Stack the cakes on a cake stand with plenty of icing between each layer. Pile most of the remaining icing on top, then use a palette knife to spread it across the top and down the sides.
Pancake Cake by Brendan Ingredients • Nutella or Jam or Peanut butter • Cooking oil spray • 250g/9oz plain flour • 1 tsp baking powder
• • • • •
½ tsp salt 3 tbsp caster sugar 170ml/6fl oz full-fat milk 2 free-range eggs 2 tbsp vegetable oil
Method • Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the peanut butter (make sure to avoid putting in too much oil from the jar as this will just make the pancakes greasy). Set both aside. • Preheat the oven to 180C/160C/Gas 4 and spray a brownie tin (about 18x23cm/7x9in) with cooking oil. • Put the flour, baking powder, salt and sugar into a bowl and whisk together. • Make a well in the centre and add the milk, along with the eggs and oil. Whisk together until you have a thick batter. • Pour the batter into the prepared brownie tin and spread out evenly. • Take dollops of the jam and spoon them in sporadically, then do the same for the peanut butter. With the end of a spoon, swirl the dollops together slightly to create a marbled effect. • Bake in the oven for 10–15 minutes. As soon as the surface of the pancake looks shiny and not wobbly anymore, it is ready. Remove from the oven and cut into squares. Dust with icing sugar, if liked, and serve. Recipe Tip • The batter can be made in advance and left in the fridge overnight
Tiramisu by Sarah
Ingredients • 6 eggs • 500g mascarpone (x2 tubs) • Savoiardi biscuits (ladies fingers) - 1 pack • Cooled coffee - for a better
taste use from mocha or coffee machine • 6 desert spoons of sugar • Cocoa powder • Dark orange chocolate
Method
• Prepare coffee and allow to cool (approx 2 mugs) • Separate egg white and yolks in 2 different bowls • Add 6 spoons of sugar to egg yolks and mix with electric mixer until light and fluffy. Mix in mascarpone • Using electric mixer whisk egg whites until they form peaks • Using a metal spoon mix egg whites with mascarpone cream • Dip savoiardi biscuits in coffee and position on bottom of dish (sugar topping in biscuit facing up. Don’t over soak the biscuits) • Sieve cocoa on top of biscuits • Add a layer of mascarpone cream • Repeat until all biscuits and cream are finished • Blend bar of chocolate in blender - you can grate it if you don’t have blender and sprinkle chocolate on top - I prefer with dark orange chocolate but you could use your own favourite • Refrigerate overnight
Tarte aux Pommes by Sandra Ingredients For the base • 250g flour • 125g of butter (cold) • 100g of icing sugar • 2 egg yolks • 1 tablespoon of milk • 1 pinch of salt
For the filling • 2 big cooking apples • 50g caster sugar • Cinnamon • Butter
Method Shortbread • Mix the flour with the butter and the icing sugar • Add the egg yolks, the milk and the salt • Roll it, wrap it in cling film, then chill for an hour in the fridge Filling • Cook 2 big cooking apples with butter and cinnamon, add 50g of caster sugar, mixing until smooth Topping • Slice a few apples very thinly, placing them nicely on the top. • Finally, brush the top with melted butter.
Victoria Chocolate Sponge Cake by Martina Ingredients For the cake • 225g Unsalted butter (8oz) • 225g Caster Sugar (8oz) • 175g Self-Raising Flour (6 oz) Sieved • 50g Fine Dark Cocoa Powder • 4 Medium Eggs
For the icing • 75g Unsalted Butter • 175g Icing Sugar • 45g Fine Dark Cocoa Powder (3 tbsp) • 20-30 ml Whole Milk
Method • Pre-heat oven to 180ºC/350ºF/Gas Mark 4. • Grease and line two 20cm (8 inch) cake tins. • Mix together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour. • Fold in the remaining flour and the cocoa powder with a metal spoon. • Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. • Remove from oven and leave to cool before turning out onto a cooling rack. • To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable. • Sift and beat the cocoa powder into the icing and use it to sandwich the two sponges together. • Dust the top of the cake lightly with the sieved icing sugar.
Light Victoria Sponge by Alice Ingredients • • • •
5 Eggs 5ozs castor sugar 5oz self raising flour Lots of chocolate!
Method • Preheat oven at 200. • Put the 5 eggs into mixing bowl & add the 5 ozs of castor sugar & whisk together until fluffy & sieve in the 5 ozs of self raising flour & mix lightly with a large spoon. • Grease two 8inch tins & divide mixture between the two. • Bake for about 20 mins. • Lightly press in centre with finger & if rises back up sponge is cooked. • Leave to cool for a few mins & turn out on a wire tray. • Decorate when cold. Decoration • • • • •
Decorate as you desire. I’m a chocaloholic so mines all chocolate (anything at all). Chocolate Icing all over cake and in between. Either kitkats all around or chocolate finger biscuits. If you want something more light and no chocolate then jam and cream in the middle.
Chocolate Chip Cookies by Martina Ingredients • • • • • • • •
110g butter 130g brown soft sugar 65g caster sugar 1 egg 1-2 tablespoons vanilla 210g plain flour 1 tablespoon baking powder 200g chocolate of your choice!
Method • • • • • •
Preheat the oven at 190c Cream butter and sugar Add egg and vanilla and mix Add flour and baking powder and mix well Fold in your finely chopped chocolate Roll into balls using ice cream scooper and place on a lined baking tray • Bake in the oven at 190c for 7-10 mins max
Triple Choc Castle Cake by Aideen Ingredients • 6 tablespoons (85g) butter, at room temperature • 6 tablespoons (74g) vegetable oil • 2 cups (397g) sugar • 3/4 cup (85g) cocoa • 1 teaspoon vanilla extract • 4 large eggs, at room temperature • 2 3/4 cups (312g) Self-Rising Flour • 1 1/2 cups (340g) water
Method • Preheat the oven to 350°F. Grease and flour three 8” or two 9” round cake pans. • Beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular. • Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition. • Add the flour alternately with the water, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth. • Divide the batter between the pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times. • Bake the cakes for 30 to 35 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean. • Cool in the pan for 5 minutes, run a spatula around the edges to loosen, and turn out onto a rack to cool completely. Frost and fill as desired- I decorated the outside of my cake with fondant icing, using tools to shape my castle!
Chocolate Cheesecake by Kate Ingredients • • • •
Soft cheese 200g x2 Double cream 120ml x2 (I usually do 3) 1kg of your preferred chocolate bar Rich tea biscuits 150g (usually about 10 I use way more for a good base!) • 45g butter (I use about 100g) • 1 tablespoon of Caster sugar • White chocolate for shavings
Method • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm cake tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins or overnight! • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate. • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Homemade Hazelnut Truffles by Emma Ingredients • 155g Whole Hazelnuts (Chopped) • 255g Nutella • 75g Hazelnut Wafers • 175g Cooking Chocolate
• 36 Whole Hazelnuts (Optional)
Method • • • • • • • • • • •
Chop the hazelnuts finely and weigh out the Nutella. Mix about half of the chopped hazelnuts into the Nutella. Mix thoroughly. Blitz the hazelnut wafers and mix them with the remaining chopped hazelnuts Put the Nutella mixture into the freezer to harden (this makes it easier to work with by hand) Once chilled and ready to work with, mould the Nutella mixture into small, bite sized pieces. Ensure you place the balls onto a non-stick mat or onto cling fling for later. You can then add a whole hazelnut into the middle of each ball at this stage if you wish to do so. Once all balls are ready, roll them into the wafer/chopped hazelnut mixture to lightly coat the balls. Place the truffles back into the fridge to re-harden for about an hour. Once the balls have chilled and solidified, melt your cooking chocolate. Dip each ball into the melted cooking chocolate then place the coated truffle back onto the tray. Once all truffles are coated place them back into the fridge to harden for the last time. When the chocolate has set, serve and enjoy!
Feeling Festive? To make the truffle festive for Christmas you can place a drop of white chocolate on the top of the truffle. Using writing icing or fondant you can create berries and leaves to make a Christmas pudding style truffle.
Triple Chocolate Buns with Nutella by Lorraine (& Barry) Ingredients • • • • •
100g cooking chocolate 300g self raising flour (sifted) 1tsp baking powder 100g dark muscovado sugar 250ml milk
• • • •
50g melted butter 2 eggs, beaten 50g dark chocolate chips 50g white chocolate chips
Method • • • •
Preheat the oven to 200 c / 400 f / gas mark 6. Break the chocolate into a bowl and heat over a pan of simmering water until melted. Sift the flour and baking powder into a bowl. In a separate bowl add the muscovado sugar, melted chocolate,butter,milk and eggs and mix well. • Carefully fold in the flour, taking care to not over mix. Stir in the chocolate chips. • Spoon the mixture into paper muffin cases and bake for 25 minutes or until muffins have risen and are firm to touch. remove from the oven and cool for 5 minutes. • Add nutella to the centre and ice them when cool.
Carrot Cake by Nuala Ingredients • • • • • • • •
2 eggs 150 ml of sunflower oil 200g soft brown sugar 300 g of grated carrot 175g self raising flour 1/2 tsp of bicarbonate soda 1 tsp of ground cinnamon 1 tsp of mixed spice
• • • • •
Method Cake • • • • • • •
Whisk eggs and oil together Add sugar and carrots and whisk well Sift flour and bicarbonate soda and stir in well Add cinnamon, mixed spice and salt Mix mixture well Pour into a lined load tin. Cook in a 150o oven for an hour or until centre is cooked
Icing • Whisk cream cheese and icing sugar together add essence • Once cake is completely cooked spread icing on top
Pinch if salt Icing 100g cream cheese 200g of icing sugar 1/2 tsp vanilla essence