A Craft in the Life: Turkish Delight

Turkish Delight is definitely one of all time favourite sweets! The deliciously soft, blush pink rosy squares coated in powdery icing sugar and cornflour, always reminds me of family holidays abroad and Christmases at home. I have wanted to make my own for a very long time, and after being inspired by the latest episode of Sweets Made Simple I decided to give it ago 🙂

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Turkish Delight

You will need:

Sunflower Oil for Greasing

3 oz /90g Cornflour (Plus 2 Tbsps for coating)

2 Tbsps Icing Sugar

1lb 6 oz /750g Caster Sugar

1 Tsp Cream of Tartar

1 Tbsp Lemon Juice

1 Tsp Rose Water

Pink Gel Food Colouring

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Let’s get started!

  • Grease a 17cm x 17cm tin with sunflower oil and line with cling film (Make sure to also lightly grease the top of the clingfilm too).
  • Mix together 2 tbsps of cornflour and icing sugar in a small bowl. Sift a few tbsps over the greased clingfilm to coat and return the excess to the bowl.

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  • Combine the caster sugar, lemon juice and half the cream of tartar in a medium sized heavy based saucepan and add 350ml water.
  • Over a medium heat, dissolve the sugar then bring to the boil. Insert a sugar thermometer into the sugar syrup, and heat gently until it reads 125ºC/257ºF.

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  • Remove from the heat and keep warm.
  • In another medium sized heavy based saucepan, combine the cornflour, remaining cream of tartar and 400ml water.
  • Whisk together until smooth then bring to the boil until the mixture thickens rapidly turning into a thick, white paste.

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  • Simmer for 15 seconds then carefully pour one quarter of the hot syrup into the pan while whisking constantly.
  • Add the remaining hot syrup in three batches, whisking continuously to prevent it sticking on the bottom of the pan and to ensure the mixture is smooth and lump free.

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  • Bring back to the boil and cook gently over a low heat for around 30 minutes, stirring continuously, until thick and glossy.
  • Take the pan off the heat, pour into a large mixing bowl before adding a dash of pink food colouring and the rose water.

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  • Beat until smooth then pour into the prepared tin, ensuring it is spread level.
  • Allow to cool completely, before covering with clingfilm and chilling overnight in the fridge.
  • Tip the saved cornflour/icing sugar mixture onto a large baking tray, then turn out the set Turkish delight and carefully remove the clingfilm off the bottom.
  • Using a lightly greased knife cut into squares, dusting each piece in cornflour/icing sugar mix as you go.
  • You are all done 🙂

I decided to only make pastel pink rose flavoured Turkish Delight, as this was my first attempt! Although it did take a while I was surprised at how relatively easy it was to make. The most difficult parts were simultaneously pouring the hot syrup and whisking, and then continuously stirring for 30 minutes. However, it is completely worth it for the soft, smooth jelly texture of the final sweet.

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As well as flavouring the Turkish Delight lemon instead of rose, you can also add pistachios/almonds for an interesting combination of smooth/sweet and crunchy/savoury. The final dusted pieces can be kept for up to 10 days between grease proof paper in an air tight container. You can leave the pieces plain or you could coat each piece partly or completely in melted chocolate. If you are as much of a lover of Turkish Delight as I am, definitely try out this recipe!

A Craft in the Life…

A Bake in the Life: Chocolate Marbled Cheesecake Muffins

Cake tends not to last very long in my house, so I am always looking out for quick and delicious recipes that are easy to eat or pack for lunches at work. This basic chocolate muffin recipe is one of my favourites and muffins are the perfect portable cake! The addition of bicarbonate of soda gives them a light texture, and the simple recipe means you can adapt the muffins according to your own tastes 🙂 I chose to combine the original chocolate muffin with a cream cheese marbled filing along with white chocolate chips to create these Chocolate Marbled Cheesecake Muffins.

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Chocolate Marbled Cheesecake Muffins

You will need:

9 oz/255g Self Raising Flour

½ Tsp Bicarbonate of Soda

½ Tsp Salt

5 oz/ 150g Caster Sugar

3 Tbsps Cocoa Powder

1 Egg

8 fl oz/ 240ml Milk

1 Tsp Vanilla Extract

3 fl oz/ 90ml Vegetable Oil

3 oz/85g White Chocolate Chips

4 oz/110g Cream Cheese

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Let’s get started!

  • Preheat your oven to Gas Mark 5/190ºC/375ºF and line a 12 cup muffin tin with paper cases.
  • Begin by combining cream cheese and 3 tbsps of caster sugar together in a bowl, set aside.

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  • In a large bowl sift together flour, bicarbonate of soda, salt, sugar and cocoa powder, add the chocolate chips.

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  • Beat together the egg, milk, vegetable and vanilla in a measuring jug.
  • Pour all the wet ingredients into the dry and stir until combined.

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  • Fill up each muffin case about half full with batter, drop about a teaspoon of the cream cheese/caster sugar filling on top and then finish with the remaining chocolate batter.

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  • Bake for 20-25 minutes until well risen and the tops spring back to the touch.
  • Allow to cool in the tin for 5 minutes then remove and cool completely on a wire rack.
  • You are all done! 🙂August 2014 056

I’m really pleased with how these muffins turned out! The light chocolate is complemented well with the soft cream cheese and sweet white chocolate. When you break open the muffin, the beautiful marbled layers become visible as do the chocolate chips. While the bicarbonate keeps the muffins light and airy, the cream cheese ensures they stay moist and moreish. If you like you could top them with a matching cream cheese frosting, however this could be a little messy so you could always just use a light dusting of icing sugar 🙂

A Bake in the Life…

A Bake in the Life: Chocolate Orange Swiss Roll

After watching the first episode in the new series of the Great British Bake Off, I was inspired to make my own version of a Swiss Roll! I decided to use a basic chocolate swiss roll recipe from Mary Berry’s Ultimate Cake Book and adapt it with the addition of orange. Using 4 eggs gives the chocolate sponge a really light texture, and the filling can be changed depending on your favourite flavours or on what ever you have in the cupboard. I decided on using orange extract for a good flavour, mandarin oranges for sweetness and candied peel for decoration 🙂

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Chocolate Orange Swiss Roll

You will need:

4 Eggs

4 oz/100g Caster Sugar

2½ oz/65g Self Raising Flour

1½ oz/40g Cocoa Powder

2 Tbsp Orange Marmalade

10 fl oz/300ml Double Cream

1 Tsp Orange Extract

1 Tin Mandarin Orange

A few pieces of candied orange peel and icing sugar to decorate

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Let’s get started!

  • Preheat your oven to Gas Mark 7/220ºC/425ºF, grease and line a 13 x 9 in (33 x 23 cm) swiss roll tin with grease proof/baking paper.
  • Whisk together the eggs and sugar in a large bowl until light and frothy.

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  • Sift the flour and cocoa into the mixture and carefully fold until fully combined.

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  • Turn the mixture out into the prepared tin, ensuring it’s level before baking for about 10 minutes until the sponge springs back when touched.

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  • While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on the work surface and sprinkle with sugar.
  • Turn the cake onto the sugared paper and peel the paper off the bottom of the cake.
  • Roll the cake firmly from one end, with the paper inside and leave to cool.

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  • While the cake is cooling, warm the marmalade gently to make it easier to spread, drain the mandarins and pat dry on kitchen paper.
  • Whip the double cream until light and fluffy, then add the orange extract.

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  • Carefully unroll the cooled cake, remove the paper and spread with the warmed marmalade and whipped cream.

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  • Lay the mandarins over the whipped cream, then gently re roll in the paper and leave to set in the fridge for an hour.

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  • When ready to serve remove from the paper, sieve over some icing sugar and top with a few pieces of candied orange peel.
  • You are all done 🙂

I really like how the slightly bitter flavour of the cocoa powder and marmalade is well balanced with the sweet orange cream and juicy mandarins. I decided to top the finished swiss roll with a dusting of icing sugar and thin pieces of candied orange peel. It is easy to change this recipe to suit your own tastes, whether that’s a vanilla sponge instead of chocolate, raspberries instead of mandarins or jam over marmalade!

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Rolling the swiss roll is definitely the most difficult part, as if you let the sponge cool too much before rolling it into shape it may not hold it’s roll or it may crack. Roll slowly, while the sponge is still warm and with the grease proof paper underneath to ensure a good shape, and make sure the roll is fully cooled before adding the filling. I also found that chilling the swiss roll after filling it helps it to hold it’s shape! If you do have problems just sieve over some icing sugar to hide the cracks or cover with some buttercream icing – nobody will mind as long as it tastes delicious (Unless it’s Mary Berry and Paul Hollywood of course!) 🙂

A Bake in the Life…

A Bake in the Life: Double Orange Cake

Whenever I am browsing through cookery books I always seem to end up choosing a recipe that feeds my love for the taste of citrus! This cake caught my eye as I was looking through a Mary Berry recipe book while back home for a week in Oxfordshire. There is nothing quite like a traditional sponge cake, but I do like to try and liven it up a bit with a fresh taste that stops it from becoming too heavy and sickly. Originally this recipe was a one layer sponge with a simple orange juice icing sugar topping, however I decided to split the batter into two tins to make a double layered cake and top it with a cream cheese frosting instead 🙂

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Double Orange Cake

You will need:

For a double layered cake

6 oz/175g Butter

6 oz/175g Caster Sugar

6 oz/175g Self Raising Flour

3 Eggs

1½ tsp Baking Powder

Grated zest and juice of 1 orange

Cream cheese icing

10½ oz/ 300g Icing Sugar

2oz/ 50g Butter

4½oz/ 125g Cream Cheese

Grated zest of 1 orange

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Let’s get started!

  • Pre heat your oven to 180ºC/350ºF/Gas Mark 4, and grease/line two 6in/15cm cake tins.
  • Beat together the butter and sugar until light and fluffy.

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  • Sift in the self raising flour and baking powder, stir to combine fully.
  • Beat together the eggs, then add the orange rind and juice.

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  • Add to the dry ingredients and beat well until completely blended.
  • Divide the mixture evenly between the two tins, spread flat and bake in the pre heated oven for 30-35 minutes until well risen and golden brown.
  • Turn out onto a cooling rack and leave to cool completely.
  • In a separate bowl beat together the butter and cream cheese until smooth.

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  • Sift in the icing sugar and beat together for around 5 minutes until the icing becomes thick and fluffy.
  • Once the cakes are cool, fill and top with the cream cheese icing then decorate with grated orange zest or a slice of orange.
  • You are all done!

I really like that the orange zest gives this sponge cake tons of citrus flavour, while the juice keeps the cake moist. You could of course substitute the orange for another citrus fruit, but I love the colour orange zest/juice gives to this cake and the icing. The cream cheese icing complimented the cake well, and I would definitely recommend trying it out! Although I decided to make a double layered sponge cake I think this recipe would work well as cupcakes, topped with cream cheese icing and one of my favourite jelly oranges/lemons 🙂

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A Bake in the Life…

A Craft in the Life: Chocolate Orange Fudge

When I was asked to make some chocolate based fudge, one flavour that I really wanted to use was orange. I wanted to ensure the fudge had a good orange flavour so I decided to use an orange extract, however I still wanted to use orange zest so that the fudge would have flecks of orange throughout. I decided to try out a different fudge recipe from my new recipe book – Sweet Things, which used evaporated milk, full cream milk and double cream. I modified the recipe to create a chocolate orange flavour and substituted milk chocolate for dark chocolate as I prefer the taste.

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Chocolate Orange Fudge

You will need:

18oz/500g Caster Sugar

6 fl oz/170ml  Evaporated Milk

4 fl oz/125ml Full Cream Milk

3 fl oz/75ml Double Cream

Pinch of Salt

1 tsp Orange Flavouring/Extract

3½oz/100g Milk/Dark Chocolate

2oz/50g Butter

2 tsp Cocoa Powder

Finely Grated Zest of an Orange

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Let’s get started!

  • Begin by greasing and lining a 17-18cm square/rectangular baking tray with grease proof paper.
  • Combine the caster sugar, evaporated milk, double cream, salt and full cream milk into a large heavy bottomed saucepan over a medium heat to dissolve the sugar.

 

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  • Once the mixture is combined and smooth, bring to the boil (It will rise very quickly, so don’t be concerned but do make sure you are using a large enough pan to prevent spilling over or burning yourself).
  • When boiled, lower the heat and continue to cook stirring frequently with a wooden spoon or heat proof rubber spatula to prevent sticking and burning. Using a thermometer, ensure the mixture reaches 112ºC/233ºF (If you don’t reach this temperature your fudge won’t set properly when you chill it, so it is definitely worth investigating in a sugar thermometer to prevent unset fudge!).
  • While the mixture is reaching temperature, chop the chocolate and combine with the orange flavouring/extract, butter and cocoa in a large bowl.

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  • Take the pan of fudge off the heat and add the orange flavouring/extract, butter and cocoa mixture.

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  • Pour the fudge back into the large bowl and allow to cool for 3 minutes.
  • After this time add the orange zest and beat using a wooden spoon or spatula for around 1 minute until the fudge thickens and looses it’s glossy sheen.

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  • Pour the fudge into your prepared baking tray and spread level (Sometimes as the fudge is cooling very quickly you can end up with uneven fudge, just gently tap the tray onto the work surface to even it out before chilling).

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  • Chill the fudge until firm then remove from the tray and cut into pieces (I usually cover my fudge with a tea towel and leave it in the fridge overnight to ensure a good set).

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  • You are all done! 🙂

Compared to the first fudge recipe I used, this recipe is just as easy but does use ingredients which you may need to search out. However if you prefer a softer more creamy fudge this is definitely the recipe for you! The orange extract and zest worked really well together, as I hoped, giving a consistent orange flavour throughout with flashes of orange. I’m glad I used milk chocolate as it complemented the orange well without being too rich.

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I will definitely be using this fudge recipe again, as I would love to try out other recipes from the book, in particular: Chocolate & stem ginger, and maple pecan fudge! The hardest part of making fudge is ensuring that you reach that crucial ‘soft ball’ temperature while making sure not to burn your fudge. This may take a bit of practise, but with a good thermometer and some patience your fudge should be perfect 🙂

A Craft in the Life…