And the award for Best Dessert Blog goes to…!

I was beyond thrilled to have won a Golden Tier Awards in New York last month. Bowled over actually is more like it! The Golden Tier Awards is the first American-hosted, international awards show of its kind, recognising the contribution of pastry chefs, cake and sugar-artists, dessert professionals, authors and writers, chocolatiers, instructors, and retailers and celebrating the very best the industry has to offer. The Awards were hosted by Lisa Mansour of the renowned cake supply shop and school, New York Cake,  along with American Cake Decorating Magazine.

A total of 14,000 nominations (yes!) from around the world were received, spread across 13 different awards categories…Cove Cake Design was in the Best Dessert Blog category. I was asked to submit photos of my work and links to my website and blog for the judging panel to review.

An esteemed panel of 15 cake artists and pastry chefs (that read like a whose who in the cake world) then whittled the nominations down to 3 finalists in each category and we were chosen in the Best Dessert Blog category alongside Olivia Bogacki and Veena Azmanov. I was deeply humbled to be amongst the 39 finalists, many of whom I have known and admired hugely for years.

With only 3 weeks until the awards ceremony, a business and 3 children meant that it was no mean feat to go to New York for the awards show. I am hugely grateful to one of my lovely clients who allowed me to deliver her wedding cake the night before her wedding day, and her florist (Melanie of Fussy Peacock) who so kindly agreed to arrange the flowers on her cake for me so I could catch a flight to New York in time! And of course I have to thank the grandparents for jumping in to babysit!

The Black Tie awards show took place in the iPic Theater in Lower Manhattan, with a glitzy cocktail party preceding the main event. The Best Dessert Blog category was up first and I had my incredulous Oscars moment (!) when my name was called out by Ron Ben Israel who presented my award. It was a fantastic night and I have to say the hugest of thanks to Lisa Mansour and all the staff of American Cake Decorating who organised such an amazing night, as well as all the judges who gave their time. And of course congratulations to all of the winners and finalists for whom I have the utmost professional admiration and respect!

On returning home the messages of congratulations were overwhelming. I can’t thank everyone enough for their continuous and generous support of my business. But most of all was the elation of my children, who had crafted congratulations cards for my arrival…they couldn’t wait to see the award! (although a subsequent win of a football trophy by my 7 year old was soon deemed to far surpass Mum’s trophy!).

People have since asked me what it means to me to have won this and one word comes to mind..validation. I gave up my science career 9 years ago, spent the intervening years rearing children and running a house, somewhat then falling into cake decorating, a business and a blog. I work part-time from home covering all aspects of the business myself. Sometimes it is hard to find the time to be as creative as I would like to be, or to advance things as much as I would like to.  Probably like all those in creative industries I have had moments of wondering how I ended up here, whether I am good enough for it, and whether the juggle is justified. But to anyone starting a business, pursuing a passion, being creative and having moments of self-doubt I will leave you with one of my favourite quotes which springs to mind when wondering if the path chosen is the right one……

 

 

Lemon Raspberry Hibiscus Loaf Cake Recipe

 

I recently came across dried Hibiscus flowers on one of my many compulsive deli wanderings. Ruby red in colour, it is consumed as a tea, with a tart berry-like flavour, often requiring the addition of sugar to counteract this. I love using teas to flavour cakes and decided to try Hibiscus in a loaf cake, paired with the classic combination of lemon and raspberry. This cake recipe is deliciously moist due to the addition of natural yogurt, and the hibiscus flavour is introduced as a drizzle syrup, and in a tangy cream cheese icing. I decorated with candied hibiscus flowers, pistachio praline crumb (I do like to add pistcachio to all things possible!) and thyme flowers, but would be equally as good just with a smattering of fresh raspberries. Enjoy with a cup of your favourite brew!

(Note: If hibiscus flowers are hard to find this recipe is delicious as a simple lemon raspberry loaf cake. Simply substitute lemon juice for the hibiscus water in the syrup and omit the hibiscus syrup in the icing. Or ice with a simple mix of icing sugar and lemon juice!).

Lemon Raspberry Hibiscus Loaf Cake

Ingredients for the Lemon Rasberry Cake:

  • 190g unsalted butter
  • 190g caster sugar
  • 3 large eggs
  • 190g plain flour
  • 1tsp baking powder
  • Finely grated zest 2 lemons
  • 25g natural yogurt
  • Handful of frozen raspberries

Ingredients for the Hibiscus Syrup:

  • 75g caster sugar
  • 75g boiling water
  • Handful dried hibiscus flowers

Ingredients for the Hibiscus Lemon Cream Cheese Icing :

  • 100g cream cheese
  • 2tbsp natural yogurt
  • 1tbsp icing sugar
  • 2tbsp hibiscus syrup
  • Finely grated zest 1 lemon

To decorate (optional):

  • Candied Hibiscus flowers (you can buy these in a syrup in some good delis)
  • Thyme flowers
  • Pistachio crumb
  • Other options include fresh raspberries, candied lemon peel and edible flowers!

Step 1: To make the lemon raspberry cake, preheat the oven to 170°C/315F.  Grease and line a loaf tin.

Step 2: Cream together the butter, sugar and lemon zest with an electric mixer (or hand mixer) until pale. Scrape down sides regularly.

Step 3: Beat in the eggs one at a time.

Step 4: Sift together the flour and baking powder into a large bowl.

Step 5: Add the flour to the butter and sugar mixture and mix on slow speed until just combined.

Step 6: Add the natural yogurt and mix again until combined.

Step 7: Pour the batter into the lined tin. Push the raspberries about half way down into the cake so they are dispersed throughout the loaf. Smooth over the top and bake in the preheated oven for approximately 50 mins or until the top is springy to the touch and a skewer inserted into the centre comes out clean.

Step 8: To make the hibiscus syrup, add the hibiscus flowers to the boiling water and leave to steep for 10-15 mins.

Step 9: Drain the hibiscus water into a small saucepan and add the sugar. Heat until the sugar is dissolved and a syrup formed.

Step 10: To make the hibiscus cream cheese icing, mix together the cream cheese, yogurt and lemon zest until combined. Add the hibiscus syrup a little at a time until the desired consistency and taste is achieved (you don’t want it to be too runny).

Step 11: To assemble the cake. When the cake is cooked remove from the oven and leave to cool in the tin for 10mins before turning out onto a wire wrack to cool further.

Step 12: While the cake is still warm, poke holes in the top with a skewer and pour the warm hibiscus syrup over the top.

Step 13: When the cake has cooled completely, cover with the icing and decorate as you see fit! I used candied hibiscus flowers, pistachio praline crumb and thyme flowers. Some fresh raspberries would work equally well!

Storage: Due to the cream cheese icing this cake needs to be stored in the fridge. Bring to room temperature before serving and consume within 1-2 days.

Hazelnut Chocolate Orange Macarons

I made these macarons as my edible Christmas gifts last year. The combination of chocolate and hazelnut is a well renowned match made famous of course by Nutella! The addition of orange zest adds a fresh twist and the decoration of dipped chocolate coated in crunchy hazelnut praline adds an additional layer of flavour and luxury….the perfect gift and indeed luxurious teatime treat! Enjoy!

Hazelnut Macarons with Chocolate Orange Ganache and Hazelnut Praline

Ingredients for the Hazelnut Macarons:

  • 50g hazelnuts
  • 50g ground almonds
  • 100g icing sugar
  • 100g caster sugar
  • 2 x 40g egg white

Ingredients for the Chocolate Orange Ganache:

  • 110g 70% dark chocolate
  • 100ml pouring cream
  • 10g caster sugar
  • 25g unsalted butter
  • finely grated zest 1 orange

Ingredients for the Hazelnut Praline Decoration:

  • 100g 70% dark chocolate, melted
  • 75g caster sugar
  • 75g skinned toasted hazelnuts, chopped

Step 1: To make the hazelnut macarons, preheat the oven to 170°C/315F.  .

Step 2: Place the hazelnuts on a baking tray and place in the oven for approx 10-15mins, shaking every few minutes to turn. Take care  not to burn. Remove from the oven and leave to cool slightly before placing in a clean tea towel and rubbing to remove the skin.

Step 3: Place the skinned hazelnuts, ground almonds and icing sugar into a blender and grind to a fine powder. Sieve into a clean metal bowl, discarding any large particles. Add 1 x 40g egg white and mix to form a paste (called the tant pour tant). Set aside.

Step 4: Clean the inside of the metal bowl of a food mixer and the whisk attachment with lemon juice or boiling water to remove all traces of grease. Wipe with paper towel. Place the second 40g egg white into the bowl.

Step 5: Place the caster sugar and water into a small saucepan and bring to the boil, swirling now and then to ensure even heating.

Step 6: Meanwhile whisk the egg white to soft peaks. When the temperature of the sugar syrup reaches 105°C, increase the speed and whisk to stiff peaks. When the syrup reaches 115°C, remove from the heat and pour the syrup in a thin stream into the egg whites. Whisk for approximately 10mins until thick and glossy.

Step 7: Add about a third of the meringue mixture to the hazelnut/almond mixture and fold in to loosen. Then add the rest of the meringue mixture, folding in until it has a ‘flow’ similar to consistency of lava.

Step 8:  Fit a piping bag with an 8mm round nozzle and pour in the batter. Pipe small well-spaced rounds of batter approximately the size of  a walnut onto a silicone baking mat on a baking sheet (if you don’t have a silicone mat use baking parchment and attach the corners to the tray with a small blob of the batter). Tap the trays on the counter 3-4 times to remove air bubbles. If any fail to pop use a cocktail stick to do so. Leave to form a ‘skin’ for approx 25-45mins depending on ambient temperature and humidity (test by touching gently with the tip of your finger, if skin has formed your finger should come away clean).

Step 9: Bake in the oven for 12-15mins, turning the tray half-way through. Leave to cool completely on the tray before removing.

Step 10: To make the chocolate orange ganache, place the orange zest and cream in a saucepan and heat gently until warm. Remove from the heat and allow the orange to infuse for 1hr. Pass through a fine sieve to remove the orange zest.

Step 11: Add the sugar to the cream and reheat.

Step 12: Meanwhile place the chocolate into a mixing bowl.

Step 13: Pour the cream over the chocolate and stir until chocolate is melted.

Step 14: Finally add the butter and stir to combine. Allow to cool and refrigerate for approximately one hour before filling the macarons

Step 15: To make the hazelnut praline, heat the caster sugar in a small saucepan until dissolved. Swirl gently to ensure even heating. When the syrup is a golden brown colour, remove from the heat and add the chopped hazelnuts. Stir with a spatula before transferring to a piece of baking parchment to cool. When cool, break into a food processor and pulse gently to form a medium coarse powder.

Step 16: To finish the macarons, dip half the macaron shells in the melted chocolate and place on a piece of baking parchment. Sprinkle with the hazelnut praline and leave to set.

Step 17: Using a piping bag fitted with an 8mm nozzle, fill the other half of the macaron shells with the chocolate orange ganache and place the chocolate praline coated shells on top. Place the macarons in the refrigerator. They are best eaten after 24 hours and within 72 hours of filling.

Mother’s Day Recipe-Orange Blossom Pistachio Shortbread with Pomegranate Glaze

I always love to have some cookie recipes up my sleeve, something that can be made quickly for an edible gift, or when expecting guests for an afternoon cuppa. For this recipe I adapted a simple shortbread base to incorporate the delicate flavour of orange blossom combined with pistachio, pomegranate and a sprinkling of rose petals..a favourite flavour combination! Delicate and pretty these would be perfect for Mother’s Day!

Orange Blossom Pistachio Shortbread with Pomegranate Glaze

Ingredients for the Orange Blossom Shortbread:

  • 150g icing sugar
  • 300g plain flour
  • 150g cornflour
  • 300g soft unsalted butter
  • 1tsp orange blossom water (or use finely grated zest 1 orange if you don\’t have this)
  • 100g shelled pistachios
  • 1 egg, beaten

Ingredients for the Pomegranate Glaze:

  • Juice from one pomegranate
  • Approx 300g icing sugar
  • 1/2 tsp orange blossom water (optional)
  • Rose petals to decorate (optional)

Step 1: To make the shortbread, Place the pistachios on a baking tray and place in the oven for approx 10-15 mins until lightly toasted, shaking every few minutes to turn. Take care  not to burn. Place in a processor and pulse until coarsely ground. Scatter the ground pistachios over a baking tray or sheet of greaseproof paper. Set aside.

Step 2: Sieve the icing sugar, flour and cornflour together and transfer into a food processor. Add the butter and orange blossom water and process until the mixture forms a ball of dough.

Step 3: Remove the dough from the processor and divide into 3. Roll each piece into a log shape approx 4cm in diameter.

Step 4: Brush each of the shortbread dough logs with beaten egg and roll in the ground pistachio to coat.  Wrap tightly in cling film and place in the fridge for 30 mins to chill. (Note: the dough can be stored in the fridge at this stage for up to 24 hours before proceeding with the next step if you wish to prepare in advance)

Step 5: Meanwhile, preheat the oven to 160°C/325F.

Step 6: Remove the shortbread from the fridge and unwrap the cling film. Using a sharp knife cut the dough into rounds. Place on a baking sheet lined with baking parchment or a silicone baking mat. Bake for approx 15 mins until lightly golden. Remove the tray from the oven and leave to cool for approx 5 mins before gently removing with a palette knife to a wire rack to cool completely.

Step 7: To make the pomegranate glaze, sieve the icing sugar into a medium size bowl. Remove the seeds from the pomegranate and pour any juice into a separate bowl. If the pomegranate is not particularly juicy simple pulse the pomegranate seeds in a small food processor and pass the pulp through a sieve, collecting the juice and discarding the seeds.

Step 8: Slowly add enough pomegranate juice to the sieved icing sugar to make a smooth icing that is spreadable but not too runny. Add the orange blossom water and mix.

Step 9: To finish the cookies, spread the pomegranate glaze over each of the cookies using a palette knife. Sprinkle with rose petals and any leftover ground pistachio. Store the cookies in an airtight container. Best consumed within 2 days.

Storage: The cookies keep well in an airtight container for up to 2 days.

 

Sharing the love-A Few of My Favourite Instagram Accounts

Instagram has to be the one social media outlet that I truly love. More than a social media channel or advertising domain, it can be a source of unending inspiration. From recipe writers to artists, food stylists to interior designers, not to mention fellow cake makers, I love to see beautiful imagery popping up in my feed. Today I thought I would share a few of my favourites with less than 5,000 followers.

@cakeatelieramsterdam

I only recently stumbled across the feed of Natasja Sadi (@cakeatelieramsterdam), a wedding dress designer turned cake decorator. Her Instagram feed is filled with beautiful images of her stunning lifelike sugar flowers, artistic cakes as well as little glimpses of her carefully curated interior style. Add to this pretty photos of one of my favourite cities, Amsterdam, and Natasja’s Instagram feed is a firm favourite!

@pippa_cakery

@pippa_cakery, based in Utah, is run by Tauri Tucker. Her Instagram feed showcases her seemingly effortlessly styled cakes, which are characterised by decadent touches such as caramel drips, gold leaf and fresh flowers. Most importantly however is how delicious they look..sure to spark a cake craving!

@designology.ie

Designology is an inspirational interiors and lifestyle blog by Moya Farrell. Her Instagram feed @designology.ie is a carefully curated collection of casually styled interiors, delicious food and everyday beauty…all in a serene and pretty colour palette…sure to calm and inspire, it is always a delight to see her photography in my feed   !

@marcylamont

Marcy Lamont of Cotton & Cream Studio makes THE cutest cake toppers! With the most intricate of details they always elicit an ‘aww how cute’ from both myself and my children when I show her images to them. A peek through her Instagram feed is sure to bring a smile to anyone’s face!

@cavistons

@cavistons is my amazing family-run local delicatessen. Providing me with much of my fresh fruit as well as more unusual ingredients for my cakes and recipe experiments, no matter how often I visit I always love to browse the heavily stocked shelves of artisan produce. But their Instagram feed is also worth more than a mere mention…with beautifully styled deli products and ingredients, as well as tips and recipes on how to use them, I always love to see their imagery pop up in my feed!

Custom Flavours for Chinese New Year

I adore Asian food and flavours, having visited various parts of the region over the last 10 years while my husband worked there. So I was thrilled to be asked to create custom flavours with a nod to Asia for a Chinese New Year event that took place here this week. The clients requested an assortment of macarons as well as a small dessert-style sweet to include flavours of lychee, green tea, rose and raspberry. The colour palette for the event was one of red, gold, green and deep pinks.

For the dessert option we made white chocolate mud cake bites, with green tea buttercream, toasted black sesame, raspberry curd and rose meringue kisses.

Topped with gold leaf of course!…

The macaron flavours were Green Tea and Chocolate, Lychee, and Raspberry and Rose…with decorative flourishes of chocolate drizzle, gold  and rose petals!

We are always happy to customize flavours to suit your wedding or event….simply contact us with your ideas!

 

January Newsletter

January can seem like a long, dark month in the Northern Hemisphere but it is one that I think is secretly relished as a slightly quieter month by all those working in the wedding industry! Sometimes a little time with few orders allows you to catch up, take stock, try new things and plan for the year of business ahead. Here is a little of what we got up to this month…

Sample boxes:

January was sample box month and we were delighted to send delicious tasting packages to many of our 2017 brides! This month’s boxes included some of our most popular flavours such as Lime, White Chocolate Pistachio; Champagne, Elderflower and Strawberry; and of course what has become a signature flavour, Guinness Chocolate with Roasted White Chocolate! Our next dispatch is scheduled for late March.

Classes:

Off-peak wedding season is a great time for us to host some classes. We offer private 1-2-1 tuition, allowing clients to pick exactly what they wish to learn. I had a lovely day with Melissa from the UK, teaching techniques including smooth chocolate ganache, semi-naked buttercream, macarons and overall styling. This was the result of the day! If you are interested in private tuition contact us directly to discuss options and available dates.

Press:

It was a pleasure  to collaborate with Orla Neligan of Cornershop Productions in a botancial themed photo shoot for the Spring Issue of Irish Brides which is on sale now. Shot in the beautiful surroundings of Cliff at Lyons by the talented Kataya Koliban, we loved the soft foliage, hints of gold and considered props. Our cake was a classic lace design which Orla styled with deep velvet green ribbon, white rose and foliage.

New Design:

Not one to put anything to waste, after our photoshoot for Irish Brides I reconditioned our lace cake for a new display model. Taking inspiration from the current trend for oversized bridal bouquets, I topped the lace design with an abundance of sugar flowers to include David Austin Roses, Garden Roses, Frilly Peonies, Freesia, Blackberries and lots of foliage. Perfectly in keeping with the Pantone Colour of 2017 we are a little bit in love with this one!

Recipes:

No month would be complete at Cove Cake Design without some time spent experimenting with recipes and flavours! Pink peppercorn has been on my list of ingredients to try for some time and makes a deliciously spicy addition to these Chocolate Raspberry and Pink Peppercorn cupcakes. Perfect for some Valentine’s Day baking this recipe will appear in the Febuary edition of TheTaste.ie .

…and here’s to Febuary!

Vegan Banana Bread with Miso Caramel

Banana bread is a firm favourite in our house, delicious for a lunchbox or teatime treat and also a great way to use up those overripe bananas! For everyday family baking I prefer to opt for this healthier version over traditional banana bread recipes, which are often laden with sugar.  Made with spelt flour, vegan and free from refined sugar, it is not too sweet and comes with a little less guilt….just what is needed in January!

This bread can be enjoyed on it’s own but I discovered a recipe for vegan caramel on Gather and Feast  and thought that it would be a lovely addition. The vegan caramel was delicious, with the coconut sugar adding a toffee-like flavour. Obviously in an experimental mood, I decided to try adding miso to the caramel as an alternative to sea salt to counteract sweetness. I first came across using miso in sweet dishes after seeing Nigella Lawson‘s miso ice-cream recipe in her book Simply Nigella. Having fallen in love with Japan and its cuisine on a family trip there last year, I jumped at the chance to extend my use of Japanese ingredients to  my baking.  If you don’t regularly use miso however, feel free to add a pinch of sea salt to the recipe for the same effect! For a final flourish I topped with toasted pecans….enjoy!

Vegan Banana Bread with Miso Caramel

Ingredients for the Banana Bread:

  • 250g wholemeal or plain spelt flour (or you can use regular flour)
  • 1tsp baking soda
  • 3/4 tsp baking powder
  • 1tsp cinnamon
  • 80ml milk of choice (I used almond milk)
  • 2tsp vanilla bean paste
  • 120ml maple syrup
  • 1tbsp lemon juice
  • 3 large ripe bananas

Ingredients for the Miso Caramel:

  • 35g coconut sugar
  • 15g coconut oil
  • 80g coconut cream
  • 1tsp white miso paste
  • handful of toasted pecans, chopped

Step 1: To make the banana bread, preheat the oven to 180°C/350F.  Grease and line a 1lb loaf tin with baking parchment.

Step 2: Place the bananas in an oven proof dish and roast in the oven for 10-15 mins while you are preparing the other ingredients. The roasting increases the sweetness and flavour of the bananas but if you don’t have time for this simply mash the bananas as they are.

Step 3: Sift the flour, baking soda, baking powder and cinnamon into a bowl

Step 4: In a separate bowl, mix the milk, vanilla bean paste, maple syrup and lemon juice.

Step 5: Add the wet ingredients to the dry and mix until just combined. Add the roasted/mashed banana and mix again.

Step 6: Pour into the prepared tin and bake for 30-40 mins.

Step 7: To make the miso caramel, place the coconut sugar, coconut oil and coconut cream into a small saucepan. Heat gently until ingredients are combined. Continue to heat for approximately 5 mins until the caramel has thickened enough such that it begins to coat the back of a spoon.

Step 8: When cooked, remove the banana bread from the oven and place on a wire rack. Using a skewer, pierce several holes along the top of the banana bread. While the bread is still warm, pour over the caramel sauce. (If sauce has cooled and thickened too much, either add a little boiling water or heat again gently). Top with chopped toasted pecans.

Five of our Favourites from 2016!

It is hard to believe that another year has passed! We have had a wonderful year of baking and creating cakes and are incredibly grateful for having the opportunity to work with our amazing clients. A big thank you to all who have supported us in 2016 and wishing you all a lovely festive period!

For our last post of the year we decided to have a look back at five of our favourite cakes from 2016.

1. Opulence

What started as a delicious towering blank canvas became a rich and sumptuous cake with the help of some beautiful deep blooms from Appassionata Flowers, gilded fruits and a splash of gold leaf. Set up in one of Virginia Park Lodge‘s cosy rooms, this cake formed the centrepiece for a delicious evening wedding buffet.

2. Blush Buttercream Roses

Sometimes simplicity speaks for itself. Classic smooth blush buttercream adorned with the most gorgeous of avalanche roses by Unique Flowers became one of our summer wedding favourites!

3. Dark and Decadent

Our client had a wonderful vision for this wedding cake, dark and rich to reflect the wild wintery surroundings of Connemara where the wedding took place. Three tiers of Guinness Chocolate cake coated in chocolate ganache, trimmed with gold leaf and adorned with dark winter fruits. This one begged to be eaten!

4. Rustic White and Green

This cake epitomises the effectiveness of a simple palette, a perfect setting and beautiful styling. A rustic white iced cake adorned with fresh greenery and accompanied by marshmallows and macarons, was surrounded by foliage and soft candlelight. Set against a rustic stone backdrop with those amazing floral hoops by the Wedding Festival, this cake table formed a classically beautiful centrepiece for the wedding reception.

5. Floral Monogram

I may be displaying a little bias in choosing this one, as this cake was made for my brother-in-law and his beautiful bride who were married in 2016. Designed around the monogram of their wedding invitations, I loved how the floral semi-wreath turned out. And I got to eat some of this one..!!!

Chocolate Gingerbread Mini Bundts with Irish Whiskey Orange Caramel Glaze

 

chocolate-gingerbread-cake-2_edited-1

As many know I am a huge fan of mini bundt cakes. Often requiring little in the way of adornment they are the perfect individual treat for guests. I wanted to make a festive version and this Chocolate Gingerbread cake recipe is deliciously light and fluffy so not too heavy for a Christmas dessert. Adapted from a recipe by Supergolden Bakes, I have paired it with an Irish Whiskey Orange Caramel glaze for a little extra indulgence!

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The recipe makes 10 mini bundt cakes but if you prefer to make one large cake, double the quantities for a large bundt tin and increase the baking time to 40-45 mins. The caramel recipe makes more than is needed but store any leftover in a clean jar in the fridge and feel free to pour over ice-cream, cakes and desserts over the festive season!

Chocolate Gingerbread Mini Bundt Cakes with Irish Whiskey Orange Caramel Glaze

Ingredients for the chocolate gingerbread bundt cakes:

  • 75g dark chocolate
  • 75g unsalted butter
  • 75 soft brown sugar
  • 60g self-raising flour
  • 30g ground almonds
  • 2 medium eggs, separated
  • 1/2 tbsp black treacle
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp bicarbonate soda

Ingredients for the Irish Whiskey Orange Caramel:

  • 75ml cream
  • 100g caster sugar
  • 50g cold butter, cubed
  • 2tbsp Irish (or other) whiskey
  • finely grated zest 1 medium orange

Step 1: To make the cake, preheat the oven to 160°C/315F.  .

Step 2: Melt the chocolate over a pan of simmering water and leave to cool.

Step 3: Beat the butter and sugar together until light and creamy.

Step 4: In the meantime whisk the egg whites in a clean bowl until stiff peaks form. Set aside

Step 5: Beat the egg yolks into the creamed butter and sugar mixture.

Step 6: Add the cooled melted chocolate and treacle and beat until combined.

Step 7: Fold in the flour, ground almonds, spices and bicarbonate of soda.

Step 8: Add a spoonful of egg whites to the mixture and fold in gently with a metal spoon before folding in the remainder of the egg whites

Step 9: Divide the batter between 10 silicone mini bundt moulds. Place on a tray in the oven and bake for approximately 15 mins or until top is springy to the touch. Remove from oven and leave to cool for 15mins before carefully turning out of the moulds.

Step 10: To make the caramel sauce, heat the cream gently in a saucepan.

Step 11: Put the sugar in a larger saucepan and heat on medium heat until the sugar starts to dissolve. Swirl to ensure it heats evenly.

Step 12: When all the sugar has dissolved add in the butter a cube at a time and stir until smooth.

Step 13: Slowly pour in the cream and stir again until smooth.

Step 14: Finally add the whiskey and orange zest and stir.

Step 15: While caramel sauce is still runny, pour over the mini bundt cakes. The cakes taste best warm but to my family taste testers they were also equally delicious cold!

chocolate-gingerbread-cake-1_edited-1