Mincemeat Revisited- American​ version

Exploring the wonderful world of mincemeat. Thinking of creating an Italian mincemeat with amaretto and some similar flavours to panettones. I have called this the American version because it has whisky, fresh cranberries and pecans and maple syrup.

Meanwhile, I have called this the American version because it has whisky, fresh cranberries and pecans and maple syrup.

Ingredients

  • 30g raisin
  • 225g sultanas
  • 215 currants
  • 170g dates, finely chopped
  • 140g fresh cranberry, finely chopped
  •  20g stem ginger
  • 165g pecans, finely chopped
  • 175g candied peels, finely chopped
  • 90g demerara sugar
  • 70g maple syrup
  • 5 apple, peeled finely chopped
  • 50g butter
  • 200g suet
  • 2 oranges zest
  • 2 lemons zest
  • 1 grapefruit zest
  • 2 mandarins zest

Recipe

  1. In a large bowl mix well all the ingredient except the brandy together.
  2. Leave the mixture to settle in covered and in a cool place for about 12 hours.
  3. Heat the oven to 200ºC and put in your mincemeat mixture in an oven proof pan and leave in the oven 3.5 hours. It really doesn’t look pretty when it comes out but it does taste and smell delicious I promise.
  4. Leave to cool mixing it once in a while.
  5. Once cool add the brandy and mix it well.
  6. Sterilize some jars by washing them thoroughly and putting them in the oven at 180ºC for at least 5 min.
  7. Put your mincemeat in the sterilised jars. Leave in a dark cool cupboard until you need it.
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Sunday cake: Halva and tahini cake.

Managed to find my old recipe book from 6 years ago.

buttermilk pancakes

 

To celebrate finding it and mothering Sunday made some buttermilk pancake. This absolutely my favourite pancake recipe in the world. They come out incredibly soft and fluffy. The  recipe from 2011 which seems I think it vaguely from Martha stewart. Love seeing my notes on there.

Really excited to have it back, so expect loads of baking recipes like clafouti, madeleines, biscottis and finiaciers soon.

 

 

Anyways, on a bit of bread break/rut. I have ordered some bread proofing basket so hopefully I will be back on my sourdough bread baking groove soon. In the mean time I have been doing some sunday cake baking, and found this wonderful tahini chocolate cake with halva frosting. I have modified slightly because it is a bit of a weird recipe. Well for me at least, never made sponge cake or frosting. The boiling water thing is quite weird but all in all it turned out quite well.

Ingredients:

  • Cake:
    • 2 cups and 2 tablespoons sugar
    • 1 3/4 cup flour
    • 3/4 and 2 tablespoons cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons salt
    • 2 eggs
    • 1 cup milk
    • 2 tablespoons vegetable oil or coconut oil
    • 6 tablespoons tahini
    • 1 teaspoon vanilla
    • 1/2 cup boiling water
  • Forsting:
    • 400 grams butter at room temperature
    • 1/2 cups powdered sugar
    • 500 grams halva (of any flavor)
    • 2 teaspoons vanilla

Recipe:

  1. Preheat the oven to 185ºC
  2. In a large bowl mix all the dry ingredients: sugar+ flour+cocoa powder+baking powder+baking soda+salt.
  3. In a small bowl whisk all the wet ingredients: eggs+vegetable oil+tahini+vanilla.
  4. Mix the wet and dry ingredient in the large bowl while the water is boiling.
  5. Pour the boiling water in the cake mixture. Mix well and divide the mixture evenly into 2 cake tins.
  6. Bake for 30min or until cooked (when you stick a toothpick and it come out clean)
  7. leave the cake to cool
  8. Meanwhile for the frosting: cream the butter + sugar and then mix in the  halva+vanilla.
  9. when the cakes has completely cooled, frost the top of one of the cake and add the the second on top. Then frost the cake completely. I toped it off with dried rose petal and sesame seeds.

cake

Tadah! my frosting skills need a little work. Little side note, left over frosting can be saved in an airtight container in the fridge for about 4 days or 3 months in the freezer. Enjoy.