Cookery and Preserves Classes

Cookery

  1. Coffee & Walnut Cake made to recipe below
  2. New Gluten-free Shortbread 5 squares list ingredients
  3. Savoury Scones 5 round scones
  4. Soda Bread any flour
  5. Home Baked Loaf bread machine not permitted
  6. My Favourite Dessert (men only) – supply recipe & method
  7. Home Made Fudge 6 squares
  8. Showstopper decorated cake judged on presentation
  9. Here’s One I Made Earlier for any baking for classes 68-74 that did not turn out as expected. Prize for winner. Entry free on the morning.

 


 

Recipe for Class 68 Coffee and Walnut Cake

 

Ingredients:

For the cake:
225g/8oz unsalted butter, plus extra for greasing
225g/8oz light muscovado sugar
4 eggs
4 level tsp instant coffee, dissolved in 1 tbsp
boiling water
225g/8oz self-raising flour
75g/21⁄2oz chopped walnuts

For the buttercream topping:
125g/4 1/2oz soft unsalted butter
200g/7oz icing sugar
4 level tsp instant coffee, dissolved in 1 tbsp
boiling water
walnut halves, to decorate

Method:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. In a bowl, beat the butter and sugar together until very light and pale.
  3. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
  4. Add the dissolved coffee to the mixture and stir well.
  5. Add the flour and walnuts and stir well to completely combine.
  6. Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
  7. Transfer to the oven to bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
  8. Remove from the oven and leave to cool on a wire rack.
  9. For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
  10. Add the dissolved coffee and mix well.
  11. Spread the buttercream over the top of each cake, then place one cake on top of the other.
  12. Decorate the top of the cake with the walnut halves.

 


 

Preserves

All sweet preserves (with the exception of Lemon Curd) must be filled to the top and covered with a NEW twist top only, or a waxed disc and cellophane.  Lemon Curd must only be covered using a waxed disc and cellophane.  Vinegar preserves (with the exception of relishes) must have 1/2” headspace and only be covered with NEW solid vinegar-proof tops, i.e. plastic lined twist top, and be a minimum of 2 months old.  Labels to include main fruit/vegetables used with full date (day/month/year).  No commercial jars or lids accepted.

  1. Marmalade approx 450g jar
  2. Fruit Jam approx 450g jar
    made since July 2016
  3. Fruit Jelly 1 jar made since July 2016
  4. Lemon Curd small jar with waxed disc and cellophane top
  5. Chutney one jar
  6. Infused spirit or fruit liqueur one bottle labelled