As the UK awakens from its winter slumber, there's a certain magic in the air – the scent of flowers, the warmth of sunshine (more of that, please!) and the promise of new beginnings.
So what better way to celebrate spring's arrival than by indulging in a spot of baking? More specifically, the baking of things that pair perfectly with a hot cup of coffee?!
So dust off your apron, preheat your oven and let's dive into a world of sweetness and joy that perfectly captures the essence of the season. Get ready to fill your kitchen with the irresistible aromas of springtime delights!
Sticky Jamaican ginger cake with butterscotch sauce.
Perfect for afternoon tea or any special occasion, this cake is one you'll want to make again and again!
Ingredients.
To make Sticky Jamaican ginger cake, you will need:
For the sponges:
260g unsalted butter, softened
210g dark brown sugar
100g golden syrup
75g black treacle
4 large eggs
260g self-raising flour, sifted
1½ tbsp ground cinnamon
2½ tbsp ground ginger
1½ tsp vanilla bean paste
45g soured cream
5 pieces stem ginger, finely diced, plus syrup from the jar
For the butterscotch sauce:
150ml double cream
75g light brown sugar
45g salted butter, cubed
For the mascarpone cream:
250g mascarpone
50g cream cheese
50g caster sugar
1½ tsp vanilla bean paste
Zest 3 large oranges
400ml double cream
Begin by heating your oven to 150°C fan/gas 3. Grease the cake tins and line with baking paper. Put the softened butter, sugar, golden syrup and treacle into a bowl and beat until light and fluffy. Add the eggs one at a time, mixing well between each addition. Put the flour, cinnamon and ground ginger in a separate bowl and combine with a fork before adding a third to the butter mixture. Mix well, then use a spatula to fold in another third of the flour mixture with the vanilla bean paste. Finally, add the remaining flour with the soured cream and diced stem ginger. Fold lightly to keep as much air in the batter as possible.
Next, divide the batter among three lined 18cm tins, then bake in the oven for 35-45 minutes. Remove the tins from the oven and leave to cool for five minutes before turning the cakes out onto a wire rack. Trim off any domed tops to create a flat surface, then use a pastry brush to cover the top of each sponge with some of the syrup from the stem ginger jar. Wrap the sponges in cling film and leave to cool completely.
To make the butterscotch filling, put the cream, light brown sugar and butter into a saucepan and cook gently over a medium heat until the sugar has dissolved, the butter has melted and the liquid begins to bubble. Take off the heat, stir in a pinch of sea salt, then transfer to a bowl to cool. Once cool, put the filling in the fridge until ready to use.
For the mascarpone cream, put the cheeses, vanilla, sugar and orange zest into a bowl and whisk until smooth. Pour in the double cream and whisk until soft peaks form. Transfer the cream to a piping bag.
To assemble the cake, put one sponge on a serving plate and pipe an even layer of cream over it. Use the back of a spoon to create a dip in the middle of the cream and add a generous dollop of the chilled butterscotch sauce. Repeat with the remaining sponges before covering the entire cake with the remaining cream.
Serve in slices with a drizzle of any remaining butterscotch sauce and a cup of coffee!
Chilled chocolate soufflés with salted almond praline.
These show-stoppers are decadent, easy to make and can be prepared ahead of time!
Ingredients.
To make four soufflés, you will need:
2 platinum-grade gelatine leaves
250ml whole milk
100g good quality dark chocolate, chopped
2 medium free-range eggs, separated
70g golden caster sugar, plus 1 tbsp
100ml double cream
Extra-thick double cream and salt flakes to serve
200g caster sugar
100g salted roasted almonds
First, make the almond praline by heating the sugar with 1 tbsp water in a small pan over a medium heat until melted without stirring. Once melted, stir in the almonds, then pour onto a tray lined with baking paper. Once cool, break up the praline with a rolling pin.
Next, soak the gelatine in cold water for 10 minutes to soften. Put the milk in a large pan and heat until steaming (don’t let it boil). In a bowl, whisk the egg yolks and the 70g sugar until combined. Gradually whisk about half the hot milk into the yolk mixture, then pour back into the rest of the milk. Return to a low-medium heat, whisking constantly until you have a custard thick enough to coat the back of a spoon (don’t let it boil).
In a separate bowl, pour the custard over the chocolate. Squeeze the gelatine leaves to remove excess water, then add to the custard/chocolate mixture. Stir until the chocolate melts and the mixture is smooth, then cover the surface with a sheet of baking paper to prevent a skin forming. Leave to cool for 30 minutes.
Whip the double cream to soft peaks, then whisk a couple of spoonfuls into the custard to loosen it, before gently folding in the remaining cream until just combined.
In a clean bowl, whisk the egg whites and remaining 1 tbsp sugar to stiff peaks. Fold the egg whites into the chocolate/cream mixture, stirring gently until just combined. Divide the mixture between four glasses/ramekins and smooth the tops, then chill for at least four hours.
To serve, top with extra-thick double cream and sprinkle with more praline. Enjoy with a freshly brewed espresso for maximum enjoyment!
Spring is here!
Wherever and however you're planning to celebrate the longer days this year, your nearest Cafe2U van is never too far away and always happy to deliver some of our top-class coffee directly to you.
You can find your local van and book a delivery by clicking here!
