I’m breaking all my own rules about not posting pictures of my family on my blog, because quite simply I just have to share them with you !
This post could have the alternative title ” Worth Waiting For…” A theme and shoot that has been postponed over a year, and on more than 4 occasions, ( yes FOUR) F i n a l l y came to fruition yesterday.
And, I can honestly say it was worth the endless frustration, and disappointment!
I’m so thrilled with how our Autumn Woodlands Easter shoot turned out, I can’t resist sharing all of my usually closely guarded images of my daughter and her friend as they played, imagined, and ate their way around the Easter table.
I know its a bit late, but if you still have time the two cakes are quick and delicious for Easter tea on Sunday. I never planned to make them both with wholewheat flour but that’s all I had in the house, you could substitute white flour, although I loved the texture the wholewheat flour created.
The seed brittle on the top is a great addition to the woody theme but if you don’t have time to make it, the cream cheese icing on its own is so delicious you’ll be licking the bowl! Scroll down past ALL the pictures to the recipes, they’re at the very end of the post.
I also planned to make caramel apples and a delicious seed chocolate bark for the shoot. Unfortunately where we live is very humid, and my caramel, just turned into a puddle of sweaty gooey stuff. I will attempt these again in the winter when its drier. I think they would be fab as part of the woodlands theme party, so if you are planning a woodlands theme, consider including them.
Hoppy Easter everyone!
The most awesome thank you to the lovely Didi of Apple Pip Photography
HUMMINGBIRD CAKE with Chocolate Ganache
2 x 440g can crushed pineapple in syrup
2 cup (300g) whole wheat self raising flour
1 cup (150g) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
2 cup (400g) light brown sugar
1 cup (90g) desiccated coconut
2 cupsmashed banana
4 eggs, beaten lightly
¾ cup (180ml) vegetable oil
Smooth Chocolate Ganache
250g good quality dark chocolate (not modeling chocolate)
Position oven shelves, preheat oven to moderate.
Grease a deep bundt cake pan, line base with baking paper.
Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve ¼ cup (60ml) syrup.
Sift flours, soda, spices and sugar into a large bowl. Using wooden spoon, stir in drained pineapple, reserved syrup, coconut, banana, egg and oil and pour into prepared pan.
Bake cake in moderate oven about 40 – 50 minutes until a skewer inserted in the middle comes out clean.
Stand cake 5 minutes then turn onto wire rack, turn cake topside up to cool.
Pour ganache over the cold cake and decorate
Chocolate Ganache : In a saucepan bring the cream and butter to the boil, remove from the heat and add the chocolate, stir well until the chocolate has melted and the mixture is smooth and shiny. Allow to cool slightly before using .
serves 12 – 14
WHOLE WHEAT CARROT & BEETROOT CAKE
200g wholemeal self-raising flour
3 level teaspoons mixed spice
1 level teaspoon bicarbonate of soda
175g dark brown soft sugar sifted
2 large eggs
150ml sunflower oil
Grated zest of 1 orange
200g carrots & raw beetroot, peeled and coarsely grated
50g desiccated coconut
50g pecan nuts
FOR THE SYRUP GLAZE:
Juice 1 small orange
1 tablespoon lemon juice
75g dark brown soft sugar
FOR THE TOPPING:
250g tub Mascapone
200g block full fat cream cheese
2 – 3 tablespoon icing sugar
50g pecan nuts
You will also need 2x20cm sandwich tins with 4cm deep bases lined with baking paper
Place all the pecan nuts on a baking sheet, using a timer toast them in the oven for 8 minutes. Now chop one half roughly for the cake and the other more finely for the topping later.
To make the cake: Whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for 2-3 min then check that there is no sugar left undissolved. Sift the flour, mixed spice and bicarbonate of soda into the bowl tipping in the bits of bran left in the sieve. Then stir all this in gently followed by the remaining cake ingredients. Divide the batter evenly between the prepared tins and bake the cakes on the centre shelf of the oven for about 30 minutes. They should be nicely risen, feel firm and springy to the touch when lightly pressed in the centre and show signs of shrinking away from the sides if the tin. If not give them another 2-3 min and test again.
To make the topping: NB, ALL THE INGREDIENTS MUST BE AT ROOM TEMPERATURE
Whisk all the ingredients together in a bowl until light and fluffy. Then cover with Clingfilm and chill for 1-2 hours until you are ready to ice the cake
To make the syrup glaze: Whisk the together the fruit juices and sugar in another bowl and when the cakes come out of the oven stab them all over with a skewer and quickly spoon the syrup evenly over the hot cakes. Now leave them on one side to cool in their tins during which time the syrup will be absorbed. Then when the cakes are completely cold remove them from the tins. Spread one third of the filling over one of the cakes place, the other on top then cover the top and sides with the remaining icing. Scatter the remaining toasted pecan nuts over the top just before serving.
PS. I doubled the recipe to make 3 layers.