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Slow Cooker Plum and Almond Cake

The autumnal weather and the lovely foods of autumn always inspire me. I love pumpkin, English apples, and those end-of-summer fruits with their mellow tastes.

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I made this in my slow cooker which means it stays really moist and the almond flavour came out nicely. The cake was topped after cooling with some warmed-up damson jam, more chopped plums, and a sprinkling of crunchy sugar topping.

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Delicious at any time of the day!

Recipe:

170 g butter
180 g golden caster sugar
150 g self raising flour
3 eggs, medium
1 tsp almond extract
70 g ground almonds
0.5 tsp baking powder
80 ml milk
6 ripe plums, destoned and chopped

For the topping:
4-5 tbsp damson jam
2 plums
1 tsp flour
1 tbsp butter
4-5 tbsp caster sugar

Method:

Cream the butter together with the sugar until soft and creamy.
Add the eggs one by one, beating between each addition.
Add the almond extract and baking powder, then fold in the flour and ground almonds.
Add half of the chopped plums to the mix.
Grease and line your slow cooker pot with baking paper or a large cake case.
Put the mixture in the cake case, then add the remaining plums on the top, pressing them in slightly.

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Put on the lid and cook for 1-2 hours on high, until a skewer comes out clean. This took 1.5 hours in my slow cooker. A good tip when making a cake in the slow cooker is to put a tea towel under the lid, to catch water dripping off and stop it making the top of the cake go soggy.
Once done, allow the pot to cool slightly before removing the cake and placing it on a rack to cool.

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For the topping, warm the jam in the microwave. Meanwhile, rub the butter, flour and sugar together in a small bowl until it looks like breadcrumbs.
Chop the plums and place them on the cake. Drizzle over the warm jam, then scatter as much of the sugar mixture as desired on top.

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I am linking up with Janice’s Slow Cooked Challenge over at her blog Farmersgirl Kitchen - do visit to find lots of really tasty slow cooked recipes.

Slow Cooked Challenge

I’m also linking up with Lucy at Supergoldenbakes and #CookBlogShare, Bake of the week, Recipe of the week and Tasty Tuesdays.
#CookBlogShare

Casa Costello

 

Link up your recipe of the week

Tasty Tuesdays on HonestMum.com
If you like this recipe, you might also like:

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20140513-175209.jpg  Slow cooker white chocolate and lemon cake

 

 

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Tear-and-share Brioche with Salted Caramel Icing

So last week saw the Final of Great British Bake-Off, with Nancy winning with her perfect tartes au citron and not least her amazing Moulin rouge inspired creation. I had hoped Chetna would win, but after her departure the previous week, I was in Team Luis. I thought his Showstopper was great too, particularly the choux arch, but on the day I think Nancy deserved her win overall.

This means it is also the end of the Great Bloggers’ Bake-off and the GBBO Bakealong! So I come to the question of what on earth am I going to bake this week? I don’t really have time for the laminated pastry, it would be a bit excessive to bake mini Victoria sponges AND scones AND tartes au citron, and the “pièce montée” looked a little too elaborate for my small kitchen without all the professional kit.

Luckily Jenny from Mummy Mishaps allowed us a bit of license for the final, and we can bake anything a bit special based on something featured in this series. The bake I have chosen falls into several categories – enriched dough, European bakes and advanced dough, due to the techniques used.

I decided to bake a tear-and-share brioche loaf, made of several rolls of dough formed in a flower shape. Each roll is made up of two layers of dough, one flavoured with a layer of cocoa powder, and the other with a layer of salted caramel icing sugar. The water icing on top is salted caramel flavour, and the whole thing is topped with chocolate curls.

Tear-and-share Brioche

The process of making the brioche was quite time-consuming. I ended up refrigerating it overnight and doing the second rise in the morning before baking. If you had more time you could probably do it all in a day. Start early!

However, the results were great and I was really pleased! My children loved it (who wouldn’t!) and the brioche itself was very rich and buttery, with a lovely soft texture.

Tear-and-share Brioche

Recipe:
300 g plain flour
1 tsp easy bake yeast
100 ml milk
40 g caster sugar
0.5 tsp salt
3 large eggs
125 g butter, softened

Egg wash:
yolk of 1 egg
a little milk

Icing:
Salted caramel icing sugar (from Sugar and Crumbs)
Enough water to create a thick icing to drizzle

Chocolate curls to decorate

Method:
Place the flour in the bowl of a stand mixer.
Add the sugar and salt on the sides of the bowl.
Add the milk, yeast and beaten eggs to the bowl.
Turn the mixer onto low speed and mix for 5 minutes.
Turn he speed up to medium and mix for another 5 minutes. The dough will start coming away from the sides of the bowl.
Add the butter and continue to mix. Keep mixing until the dough is smooth and elastic.
Place,the dough in a bowl, cover with clingfilm, and allow it to rise at room temperature for 1 hour.

Tear-and-share Brioche with Salted Caramel Icing

After an hour, knock back the dough, them transfer to the fridge and chill it for 1 hour.
Split the dough into two pieces, and make both into a rectangle of about 25 cm across. It is best to do this on a tray or lightly floured surface. Refrigerate after doing this, it will be much easier to handle.

When chilled, brush one rectangle with egg wash and then a thin layer of cocoa powder. Brush the other with egg wash and then sprinkle lightly with the salted caramel icing sugar.
Place one rectangle on top of the other. Refrigerate again.
When chilled, roll the two rectangles up tightly together into a roll. Place in the freezer.
When firm, remove from the freezer, and cut the roll into six equal pieces.
Arrange them on a baking sheet lined with baking paper as shown below, to create a flower shape. The picture here shows the rolls after the next rise.

Tear-and-share Brioche with Salted Caramel Icing

Refrigerate overnight, or if you have enough time left to continue, carry on. Allow the rolls to rise again, for at least an hour and a half.

Brush with the egg wash.

Preheat the oven to 180 degrees and bake for 25 minutes until golden.

Tear-and-share Brioche with Salted Caramel Icing

Once cooled, make the water icing and drizzle it over. Scatter with the chocolate curls and serve. A delicious breakfast bread or treat for afternoon tea!

Tear-and-share Brioche with Salted Caramel Icing

I’m linking up with the Great Bloggers Bake-off hosted by Jenny from Mummy Mishaps, Lucy’s GBBO Bake-along at Supergoldenbakes, #CookBlogShare at Supergoldenbakes, and #Bakeoftheweek with Helen from Casa Costello.

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BAKE_ALONG_LOGO#CookBlogShare

Casa Costello
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