What BeeBee Made: Festive Slice

Christmas baking, is there anything better? There has to be something said for a festival that brings about so much rich and gorgeous tasting foods. 

This is my recipe for Festive Slice. I have to admit there is very little to this, and if you're not a pastry maker, just buy that too!

1. The Pastry layer: 

225g plain flour

100g baking fat (or a mix of butter and lard/shortening)

pinch salt

Rub the fat into the flour until you get breadcrumbs (or blitz in a food processor like I do)

Add up to 2 tablespoons of water to bind. 

Roll out to fit your tray. 

2. The Marzipan layer: 

This is my favourite bit!

Take a good sized piece of marzipan, I used about 250g (half a pack of the natural version). 

Roll out until big enough to cover the base of the pastry-lined tray.

3. The Mincemeat Layer:

We're getting even more festive now. I used 2 jars of mincemeat. You can use your own, I tend to buy it and then add extra nice things like extra brandy, vanilla and orange zest. But that's your call. 

We're almost there... 

4. The Crumble Layer. 

This is were it turns from a mince pie to something a bit more special. 

100g self-raising flour
50g butter
50g sugar
50g almonds

Rub the butter and flour together, then stir through the sugar and almonds. 

Scatter this over the top of the tart. 

Bake in a pre-heated oven (190ºC, 375ºF, Gas Mark 5) for 20-25 mins. 

When it's all bubbly and golden remove from the oven and leave to cool. 

Don't try and cut this before it's cooled as it will all try and run away!

What I've Been Baking: Herman the German Cakes

For the last week or so I've had a visitor in the kitchen.

I've kept him warm, safe and fed him as if he was one of my own.

Now the time has come to divide him up and pass him on to a new home or two.

I've been the proud keeper of a Herman sourdough starter. 

German Friendship Cake ‘Herman’

So what you need to know, a Herman is a traditional sourdough cake recipe which has been popular to make for several decades. The mix passes through circles of friends and family so in essence it is a tasty chain letter made of cake.
Day 1 – You get Herman and take the lid off.
Pour him into a large mixing bowl or container capable of holding at least 2 litres and cover loosely with a tea towel or cling film.
Day 2 – Stir well
Day 3 – Stir well
Day 4 Herman is hungry.

Add the following ingredients, stir well and cover again:

115g plain flour
225g granulated sugar
200ml milk

Day 5 – Stir well
Day 6 – Stir well
Day 7 – Stir well
Day 8 – Stir well
Day 9 – Hungry again. Add the same ingredients as day 4. Divide into 4 equal portions and give 3 away to your friends along with these instructions or keep one if you want to start a new cake.
Herman 4 stays with you and is ready to be baked the next day.
Day 10 – Bake your cake

Carrot and Cinnamon Cake

Ingredients

1 portion of Herman
225g plain flour
225g caster sugar
1 heaped teaspoon of cinnamon powder
1 heaped teaspoon of mixed spice powder
2 heaped teaspoons of baking powder
175ml Sunflower oil
2 eggs, lightly beaten
150g carrots, peeled and grated
55g nuts
150g raisins/sultanas, soak in boiling water for 30 minutes prior to making the cake to get them all soft and succulent, then sieve.
2 teaspoons of ginger syrup (or golden syrup with a pinch of ground ginger)

Method:

Sieve the flour into a bowl, add the sugar, spices, baking powder and oil then mix together.

Add the beaten eggs, Herman, carrot, raisins, pine nuts and ginger syrup. Mix thoroughly then pour into a large greased baking tin. I used a silicone ring to bake mine.

Bake for 45 minutes at 175°C. Check if it’s cooked by poking the cake with a skewer, if it comes out clean then the cake is done.

Leave to cool and then cut into slices.

What BeeBee Baked: Mini Crustless Quiches

If you saw my post on Monday you will know that I am starting to tinker with my eating a little. 

A few less sweets and a bit more protein. As part of this I made these roasted pepper crustless quiches. I baked them in my Pampered Chef Brownie Pan. 

I'm all for a bit of ease and gadgetry in the kitchen. 

To make these 12 mini quiches I used: 

8 eggs
2 cups frozen peppers
1 cup frozen diced onion
1 tbsp italian herb seasoning
1 tsp mustard powder
60g grated cheese

Pre-heat the oven to Gas Mark 5/190-200c.

I beat the eggs in a big jug, then added the mustard powder, salt and some pepper. 

I then sautéed off the pepper and onions in a little olive oil, when they started to brown I added the dried herbs. 

I divided the veggies between the 12 wells and topped with the eggy mixture. Sprinkle cheese over the top. 

Place in the middle of the oven. 

Bake for 10-15 mins or until golden brown.