Saturday, 16 April 2016

Exceedingly Good Mr Kipling Slices and giveaway

I think many of us who grew up in the UK would have eaten a Mr Kipling treat at some point or another. In fact, my sisters favourite treat was Viennese Whirls, I was a fan of their bakewell tart too. I remember fondly on snacking on lots of sweet and naughty treats from Mr Kipling and I still do from time to time. But guess what, you can have your cake and eat it. Mr Kipling are lunching a new range of sweet treats, entitled Exceedingly Good Slice, the aim is that the nation will break for cake, albeit a healthier more nutritious version. In two delicious flavours, Cranberry and Orange and Dark Chocolate and Coconut, costing £1.49 per pack of four, these are affordable and delicious. At around 137 calories and relatively low (ish) fat 5.7g, this is a guilt free, midday treat. My favourite out of the two flavours was the cranberry and orange, sweet, tangy and delicious. You need to get yourselves to your local supermarket and stock up on these gorgeous treats.

The lovely people at Mr Kipling are giving away a hamper for one lucky reader, this includes some of the classic cakes: Angel Slice, Cherry Bakewells, Bramley Apples and French Franices.
To be in with a chance to win a selection of these products follow the below.

  • Follow the instructions on the Rafflecopter
  • Join my blog and leave a comment (click on the left hand corner of the site and join using Google Friend Connector). This is an ESSENTIAL REQUIREMENT.
  • For additional entries, subscribe to my Youtube channel, follow me on Instragram, Google Plus, Facebook and Twitter. 
  • Rafflecopter will pick a winner at random. 
  • The competition will run from 16.04.16 - 15.05.16 
  • Winners will need to respond in 5 working days
  • Mr Kipling will post the products.
  • Please feel free to share the giveaway. 
a Rafflecopter giveaway
Disclaimer: Many thanks for Mr Kipling for these cakes.

Sunday, 6 January 2013

Low fat coffee and walnut cake.

I really am enjoying baking from my Harry Eastwood's Red Velvet and Chocolate Heartache book. Finally, there is a low fat baking book where the results actually taste nice. Although the methods can be a bit fiddly and you will never quite get a completely rich cake as there is a lack of butter, it is worth it as the cakes are almost guilt free. I decided on making one of my all time favourite cakes, coffee and walnut cake. Instead of the usual butter required in this cake, the cake uses finely grated carrots which adds moisture.
Here is how my low fat coffee and walnut cake turned out:
Low fat coffee and walnut cake

As it was Christmas I couldn't help decorating this cake with some Christmas decorations.
Low fat coffee and walnut cake

I first started by processing self-raising flour and walnuts in a food processor until combined. I was unsure why the recipe required this as most coffee and walnut cakes, have roughly chopped walnut pieces, not turning into powder. I can only imagine this was required as there was no butter or oil to "lift" the cake (it worked well though!)
Walnut flour mixture

Walnut flour mixture blended

I then whisked eggs and sugar until they become three times original size, this took around 5 minutes.
Eggs and sugar 

I then finely grated 250 g of carrots and stirred this into the mixture.
Grated carrots

grated carrots in-cooperated

I used 125ml of coffee (made with using 1 tablespoon of coffee) instead of the suggested coffee essence and in-cooperated this into the mixture.

Coffee for cake

coffee in cooperated in mixture

I divided the mixture into two baking tins and baked for around 30 minutes and then left to cool.
Mixture in tins

Meanwhile I made the icing, I whisked the butter, and 100g icing sugar, and 4tbsp of coffee (made with one teaspoon of coffee and three tablespoons of water). I combined with a wooden spoon, then placed in the fridge to firm up.
Once the cakes were cooled i spread the icing in the middle of the cake, and the top of the cake.
A slice of this cake comes in at around 400 calories per slice, which may seem a lot but full fat coffee and walnut cakes have twice the amount of calories. I'm a big fan of this book, as it is possible to have your  cake and eat it, and although the cakes might not be overly rich, and buttery, when cake is what you need, you can eat cake and not feel guilty :-).

Recipe for low fat coffee and walnut cake.

Serves 12
200g self raising flour
120g walnuts
3 medium eggs
160 light muscovado sugar
250g scrubbed, topped, tailed and very finely grated carrot
1 tsp baking powder
125ml coffee

For the icing
125g butter (I use margarine)
250g icing sugar
4 tbsp coffee

You will need
two 18cm - diameter x 5cm deep - loose bottomed tins
a food processor,

1) Preheat the oven to 180 C/350F/ gas mark 4. Line the bases of the tins with baking parchment and the sides of the tins with a little vegetable oil.
2) Place the flour and walnuts in the bowl of a food processor and blitz them together until they are well mixed. The walnuts will never quite turn to dust, but they will get really small and make the flour look a bit like wholemeal flour.
3) In a large mixing bowl, beat together the eggs and sugar for 3 minutes with an electric whisk, until they are cappuccino coloured and tripled in volume.
4) Add the grated carrot and beat again until in-cooperated. Add the flour and ground-walnut mixture, as well as the baking powder and salt. Beat until combined. Finally, add the coffee and mix until all the ingredients  are well introduced and the mixture us evenly covered.
5) Divide the mixture evenly into the prepared tins, and bake in the middle of the oven for 30 minutes exactly. Remove from the oven and cool on a wire rack whilst you make the icing.
6) To make the icing, whisk the butter with an electric whisk until softened and fluffy. Add 100g of the icing sugar and whisk to a paste. Add the coffee as well as the remaining icing sugar.
7) Refrigerate the icing for 15 minutes before filling the middle and icing the top of the cold cake. Finish the cake off by placing walnuts or whatever decoration you like.

I am entering my low fat coffee and walnut cake to Calendar Cakes monthly baking challenge, this month the theme is healthier treats. Calendar Cakes is founded by Dolly Bakes and lauralovescakes.

Saturday, 12 May 2012

Stem ginger syrup cake

I first saw this cake from another blogger, What Laura Made, who stated this cake was low calorie!!. After asking her whereI could get my hands on a low fat, low calorie baking book, I was informed Harry Eastwood's Red Velvet and chocolate heartache book uses vegetables instead of butter in cakes, thus making the cakes low fat. I promptly ordered Harry Eastwood's book and pencilled several recipes for m to try. I first attempted to make the chocolate and beetroot brownies, but still could taste the beetroot as this was not blended properly. My second attempt at making chocolate and beetroot brownies worked, but I broke my hand held blender in the process. In the end I decided to buy a compact food processor to assist me in making cakes from this book, as many recipes state "blend" or "finely grate" etc.
Before I share my version of stem ginger syrup cake, I think I will share the version from What Laura Made (as this did not contain pink glitter......),  What laura's made cake version as Harry Eastwood's book contains no pictures of this recipe.
Here is how my cake turned out:

This cake has only 219 calories and 6.0 grams of fat, so there is no such thing as guilt!

Recipe for stem ginger cake. I have put in brackets where I have made amendments)
3 medium eggs
120g demerara sugar
250g, peeled and very finely grated butternut squash 
30g piece raw ginger, peeled and very finely grated (I used 3 tablespoons of powdered ginger)
150g white rice flour (I used 75g rice flour and 75g self-raising  flour, as rice flour can sometimes give a "nutty texture")
1tsp ground ginger
2 tsp baking powder
1/4 tsp salt
4tbsp stem ginger syrup
100g stem ginger, very finely sliced.

For the top
3 tbsp stem ginger syrup
100g icing sugar
3 knobs stem ginger, very finely sliced.

1) Preheat the oven to 180c/350F/ gas mark 4. Line the base of the tin with baking parchment, then lightly brush all over the parchment and the sides of the tin with vegetable oil.
2) Whisk the eggs and sugar in a large mixing bowl until pale and four times their original volume (roughly 5 minutes on full blast). Whisk in the grated butternut squash and raw ginger until all mixed in. Next, add the flour, ground almonds, ground ginger, baking powder and salt and beat again until well incorporated.
3) Use a spatula to fold in the ginger syrup and the slices of stem ginger so that they are dotted around the place. Pour the mixture into the tin and place it in the oven for 30 minutes.
4) Remove the cake from the oven and allow it to cool in the tin for 10 minutes before un-moulding onto a wire rack. Peel the parchment from the bottom and flip the cake the right way up again to avoid making lines on the top.
5) Make the icing by mixing together the stem ginger syrup with the sieved icing sugar. Dot the slices of stem ginger over the surface of the cake and pour the icing over before serving.


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