CAKE 3 pecan pie

American Pecan pie

Pecan pie is a sweet pie made primarily of corn syrup and pecan nuts. It is popularly served at holiday meals especially thanksgiving and is also considered a specialty of American cuisine.

Pecan pie is usually accompanied with a large spoon full of vanilla ice cream or double cream.

Ingredients

·         110g/4oz unsalted butter

·         110g/4oz corn syrup

·         1 tsp vanilla extract

·         225g/8oz brown sugar

·         3 free-range eggs, beaten

·         1 x 245g/8½oz shop-bought shortcrust pastry case

·         285g/10oz pecan nuts, halved

Preparation method

1.   Preheat the oven to 180C/350F/Gas 4.

2.   Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.

3.   When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.

4.   Add the beaten eggs to the mixture and stir well.

5.   Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.

6.   Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.

7.   Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.

Indian Gulab jamun

Gulab jamun is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. It is made of a dough consisting mainly of milk solids, traditionally, khoya. Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages and Diwali.

Gulab jamun are raditional served with rosewater-scented syrup

  

Preparation method

1. Preheat the vegetable oil in a deep fat fryer to 170C/350F.
2. Place the milk powder, flour, baking powder and bicarbonate of soda into a bowl and mix to combine.
3. Add 100ml/3½fl oz the cream and mix well.
4. Add the butter and as much extra cream as necessary to form a soft, slightly sticky dough.
5. Roll the dough into small balls and carefully place into the deep fat fryer. Fry for 2-3 minutes until golden and completely cooked through. Carefully remove the cooked balls with a slotted spoon and drain on kitchen paper.
6. For the syrup, place the water, sugar and lemon juice into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 1-2 minutes.
7. Carefully place the jamun balls into the syrup and roll around to completely coat. Remove from the heat and leave to absorb the syrup for ten minutes.
8. To serve, place the strawberries and raspberries into a bowl and sprinkle with the icing sugar, stirring gently to coat evenly.
9. Place the strawberries and raspberries onto a large serving dish and top with the gulab jamun.

Around the world in 5 cakes!!

Ever since a young age I’ve had a passion for baking. My earliest memory was helping my grandmother create many wonderful desserts and treats for all the family to share, from traditional Welsh cakes to vibrant ginger Jamaican cakes. These memories have stayed with me through my adolescence and my erg for baking grew stronger and stronger as the years passed.
Baking has become not only a passion of mine but also a hobby. I wanted to incorporate my love for baking as well as the enjoyment I received when I travelled in my teenage years.
With this in mind I decided to create a 5 day blog, creating traditional dessert recipes from 5 of my favourite places I’ve visited along my journey. I will proved a step by step account on how to create these fantastic mouth watering desserts.


DAY 1
Chinese almond cookies
Chinese almond cookies are a popular treat at Chinese bakeries. Families will often make these delightfully cookies during Chinese New Year and other special holidays. They are often seen as a sigh of good luck.
Serve these traditional cookies with a nice hot cup of Green or Oolong tea.


Ingredients
• 1 cup (1/2 lb.) butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 large egg yolk
• 1 tablespoon milk
• 1/3 cup blanched whole almonds
• 2 tablespoons sesame seeds

Preparation method
• In a large bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Stir or beat in flour and baking powder until well blended. Cover bowl and chill until dough is firm, about 1 hour.
• 2. Shape dough into 1-inch balls, flatten each slightly, and place each about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
• 3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle each with about 1/8 teaspoon sesame seeds.
• 4. Bake cookies in a 325° oven until lightly browned, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

These cookie are a fantastic family favourite and are guaranteed to go down a treat.