Cakes Archives - Dash of Shasi

Blueberry Lemon Drizzle Cake

Shasi — Tue, 19 Jul 2022 00:29:35 +0000

Blueberry Lemon drizzle cake with crunchy Demerara topping

It may not be the first cake you select amongst all the other cake options out there but there’s a lot to be said about the combination of citrus, blueberries and the caramel crunch of demerara sugar!

Perfect for tea time or warm with cream or mascarpone cheese

Ingredients

To make:

8 oz Butter

8 oz caster sugar

4 eggs

8 oz self raising flour or (2oz ground almonds +6oz self raising flour)

1 tsp baking powder

Blueberries 1-2 punnets

Demerara sugar for sprinkling on top

Drizzle:

100 g sugar

Juice of 1 lemon

Directions

Beat together butter, sugar, eggs, flour, baking powder. Add 2-3 tbls milk if too thick
Toss blueberries in 1 tbl flour and fold into the mixture
Bake at 180 degrees until done usually around 20 mins. Test with a knife to make sure it’s done
In a pan heat the drizzle ingredients and boil for 30 secs until syrupy
For the last 10 mins of bake drizzle with 2-3 tablespoons lemon syrup depending on how much citrus you like and Demerara sugar and put back in oven for 10 minutes until crunchy

Enjoy!

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Chocolate Tray Bake With Salted Caramel Frosting

Shasi — Mon, 18 Jul 2022 19:21:11 +0000

I love oil based cakes, they turn out super fluffy, tender even after being in the fridge!

This cake was super quick and easy to make. And just go reassure you, you cannot taste those coffee, rather it enhances the chocolatey flavour in the sponge!

The frosting takes a bit more effort but you can use any frosting you like!

Ingredients

Cake:

250 g plain flour

75 g cocoa powder

1 tsp baking powder

2 tsp bicarbonate soda or baking soda

300 g light brown suga

-2 large eggs

100 ml oil, I used a neutral sunflower oil

300 ml double cream

225 ml hot coffee

I made an espresso and topped with water until it reached 225ml

Frosting

200 g milk chocolate

400 ml double cream

200 g caster sugar

1 tsp vanilla bean paste

1 tsp flaked sea salt

50 g unsalted butter

Directions

Method:

Preheat the oven to 180C
Lightly grease a 9×13 inch rectangle pan, lining with a strip of baking paper. -Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

The post Chocolate Tray Bake With Salted Caramel Frosting appeared first on Dash of Shasi.

Asparagus and corn salad

Shasi — Thu, 19 Jul 2018 09:56:43 +0000

Roasted Asparagus, Sweetcorn Pesto Orzo salad with Feta

I’m not much of a salad person but this one is irresistible. It’s so jam packed with flavour, depth and texture that it’s a must try.

The orzo which is a rice like in size lends itself so well in absorbing all the flavours.

You can easily substitute the vegetables with roasted courgettes, peppers or aubergines. You can even add fry roasted nuts or pumpkin seeds. The variations are endless!

Serve on its own or with grilled chicken or fish. Makes a great salad for picnics or barbecues too!

Ingredients

2 bunches asparagus

2 whole corn on the cob

2 spring onion chopped

1 cup orzo uncooked

¼ cup sun dried tomatoes chopped

½ cup feta crumbled

mint/basil/flat leaf parsley

salt & pepper

2 tbsp pesto

peppery leaves or baby spinach

extra virgin olive oil

½ juice of lemon

Directions

Boil the orzo in salted water until cooked, drain, toss in a bit of oil and set aside

Chop the asparagus, drizzle with oil, add salt and pepper and roast for 10mins

Griddle the corn rotating the side from time to time

Once corn is charred on all side and cool, slice off the kernels in a bowl

Add all the other ingredients and toss

Taste and adjust seasoning

Enjoy!

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Lemon & Elderflower Cake

Shasi — Tue, 17 Jul 2018 15:44:57 +0000

Lemon & Elderflower Cake

After a drought of many many months I finally baked again.
Not sure why I stopped baking or posting in general, I certainly didn’t stop cooking; it was a combination of kids not visiting so often, trying to stick to a healthy diet (more hubby than me! ) and a general ‘can’t be bothered’ malaise, which all contributed to less interesting dinner choices and no extra baking just for fun!

Anyway I’m back and am now going to post more often and really focus on this website!

So for this cake, ever since Prince William and Kate got married I was intrigued by their chosen wedding cake flavour of Elderflower and lemon cake so I thought I’d try it.

Firstly, irrespective of, if you try this cake in its entirety or not, the sponge recipe alone deserves noting down.

In all my years of baking I have never made such a gorgeous sponge. It was light and airy but had a real weight of proper cake and good flavour.

The overall lemon & elderflower combo was definitely a hit, I really enjoyed the floral notes of the elderflower

Ingredients

3 cups plain flour

1 tbsp baking powder

227 g butter

2 kg flour

2 cups caster sugar

4 qts eggs

1 tbsp lemon zest & 1/3 cup lemon juice

2 tsp vanilla

⅔ cup milk

FROSTING

225 g Unsalted butter

400 g Icing sugar

1 tsp Vanilla

12 tbsp Cream

1 tbsp Elderflower Cordial

SYRUP

1/2 cup elderflower cordial, 2 tblsp lemon juice, 1/4 cup sugar

Directions

Grease and line 2 8 inch sandwich tins

Sponge: Cream butter and sugar until light and fluffy

Add eggs one by one, add vanilla, lemon zest & juice & milk

Fold in flour & baking powder

Pour into tins and bake for 20 mins or until done on gas mark 180 degrees

For the syrup, combine ingredients and heat until sugar has dissolved

Prick cakes with fork and pour over syrup

For the frosting, beat frosting ingredients for 5mins until fluffy

Remove cakes from tins and layer some frosting on one cake, top with the other an frost the top as desired.
Enjoy!

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