Cocoa Banana Sponge

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Cocoa & Banana both from the tropics is an amazing combination! This sponge cake came out super moist, light and airy.

Both my son and his grandfather enjoyed it. It’s great, that it’s low in fat and the moisture and decadence comes from the lush bananas. Do let me know how you like it. Have a wonderful day, much love D x

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INGREDIENTS

150g sugar
2 large ripe bananas mashed
1 heaped tbsp cocoa powder
50g butter
2 eggs
180g self raising flour

METHOD

Preheat oven to 180°c, line and grease a square cake tin

Cream together the sugar and butter in a food processor,  then add in the mashed banana.  Combine well into the mixture

Whizz in the eggs then fold in the flour with the cocoa powder

Pour the mixture into a square cake tin and bake for 25 to 30 minutes or until a skewer comes out clean when inserted into the cake sponge

Once done, slice snd serve with a little vanilla ice cream

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It’s all about the chocolate topping!

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That gooey chocolate topping on a cake or traybake really makes the moist sponge that you’ve prepared sing! You can choose any sponge recipe but one of my favourites is a chocolate sponge recipe by Mary Berry. The chocolate topping recipe is mine which is one I have used time and time again and is delicious even though I say so myself. I sprinkled a generous amount of white metallic sweet pearls on my traybake, to give contrast and make it look pretty! I was in a very girly mood over the weekend! Enjoy, much love D x

INGREDIENTS

For the sponge

50g  cocoa powder
6 tbsp boiling water
100g baking spread or soft butter
275g caster sugar
3 large free-range eggs
125ml  milk
175g self-raising flour
1 tsp baking powder

For the chocolate ganache topping

200g plain chocolate
180ml double cream light

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METHOD

~ Preheat the oven to 180C/350F/Gas 4 (160C fan).

~ Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done in a mixer or by hand.

~ Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tray. Leave to cool completely in the tray

~ For the chocolate ganache topping ~ heat the chocolate and cream in a saucepan over a low flame until the chocolate melts

~ Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake

~ Pour the chocolate fans ganache over the top of the chocolate sponge base

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~ Using a palette knife, evenly spread the ganache and set aside in the fridge to set

~ Once set, carefully slice the traybake into 16 equal squares. They are now ready to be served

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Lemon pop pop…poppy seed muffin cakes

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HAPPY NEW YEAR to EVERYONE!  With the start of 2015, I bring you something to sweeten your tastebuds. I have been wanting to make these lemon poppy seed muffins for a long time.  My son always opts for them when we go to Starbucks and are definitely his next favourite after my double chocolate muffins.

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I wanted to add a tart lemon curd in the centre of the muffin but in the end found a great recipe online. I used the base cake recipe, left out the icing and made a lemon drizzle syrup to coat each muffin instead.  This gave the muffin a tantalising sour note with just the right amount of sweet and stickiness!

I hope you enjoy them as much as we are…wishing you all a fantastic 2015! Lots more food coming up here @ ShivaayDelights.com

Until next time! Much love D x

A recipe by Sarah Cook. BBC Good Food

INGREDIENTS

225g self-raising flour
175g golden caster sugar
zest 2 lemons
1 tbsp poppy seeds toasted
3 eggs
100g natural yogurt
175g butter, melted and cooled a little

METHOD

Heat oven to 180°c/160°c fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases

Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter

Mix together with a wooden spoon or whisk until lump-free, then divide between the cases

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Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling

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For the Lemon Drizzle syrup

Take the juice of 1 lemon and 5 tablespoons of icing sugar. Melt and stir in a saucepan over a slow heat. Once the sugar has melted..turn off and put aside

Spoon on the warm syrup onto the individual cakes so that they are all shiny and ready to eat

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The Christmas Baking Competition @ ShivaayDelights

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The Christmas Competition on Shivaay Delights starts Today..Inconjuction with Tefal UK who are kindly awarding the winner a new sleek black Tefal Optigrill!

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http://www.tefal.co.uk/Cooking-appliances/Grills/OPTIGRILL-Black/p/7211001633

The COMPETITION is to BAKE CHRISTMAS DELIGHTS. You choose whether you’ll be baking cakes or cookies but it has to be Christmas based. The competition is open to UK residents only…sorry friends abroad!

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How to enter…

Please send your own entry pictures to ShivaayDelights@gmail.com. The competition will be running from Monday 1st December to Monday 8th December 2014

Follow me @ Shivaay Delights Twitter

We will be choosing the top 5 entries, that will then, go to an open vote for all Shivaay Delights friends @ The Facebook Group “Sharing Food With Shivaay Delights” who will choose the final winner and this lucky person will be announced on 11th December 2014

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Rules & Regulations

The competition is open to residents of the UK aged 18 years or over, excluding employees and their immediate families (defined as parents, siblings, children & spouse regardless of where they live) of Tefal, its affiliated companies, their agents or anyone professionally connected with this promotion.    

There will be no cash or other alternative to stated prize. The prize is non-transferable and non-refundable. Only one prize per winner per household.

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I can’t wait to see what all of you bake. Please feel free to send me pictures even if you’re not in the UK as I will showcase all on the blog here!

Let’s start Baking!!! Happy festivities all!!!

Toy Story Coconut Iced Sponge

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I found some Toy Story sugar cake icon toppers so had to surprise my little ones with a cake. I just whizzed everything together and had a sponge base ready. My eldest loves coconut, so this came into play. End result a cute looking slim line sponge as I didn’t want them to have too much, that disappeared in minutes, especially as their Daddy helped eat it too. The almond extract tastes sooo good with the coconut and sugar! Yummmmm!

What was really cute was that my 3 year old would not eat the sugar characters as he said “No! Mummy, I can’t eat them, they are my friends!” Lol!

Have a tremendous day and I shall see you all tomorrow friends, much love D x

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INGREDIENTS

110g Self raising flour
80g butter/low fat butter spread
60g sugar
1 large egg
2/3 tbsp milk
1/4 tsp almond extract
1 level tsp baking powder

Topping

1 cup icing sugar
Few tsps of water
Toy Story sugar paper icons
Desiccated coconut

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METHOD

Preheat the oven to 180°c, grease a small round cake pan

Put all the ingredients into a food processor or a large mixing bowl. Combine until you get a smooth cake batter

Place in the oven for 15 to 18 minutes, ensuring it’s cooked through

Meanwhile prepare the icing. Slowly add the water and mix until a sticky yet slightly runny icing forms

Once the cake is done, wait for it to cool down completely. Then spread out the icing on top sprinkle on the coconut and add the icons

It’s ready for those little eager hands to grab!

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A Hazelnut Brownie Ice Cream Cake

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I adore brownies and always have them with some ice cream, so I felt a cake combined with both elements would be just great!  So here you have a brownie based sponge with ice cream in the middle.  Please feel free to add any type of nut or even extra chocolate if you wish.

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Have a stunning day!  And enjoy! Much love D x

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INGREDIENTS

60g hazelnuts roughly chopped, some whole
60g self raising flour
130g caster sugar
50g cocoa powder
30g brown sugar
½ tsp baking powder
¼ tsp salt
⅓ cup milk + 40g milk chocolate melted
1 cup melted butter/low fat baking spread
3 medium eggs
1 tsp vanilla essence

Filling
Vanilla ice cream

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METHOD

• Preheat oven to 180°c, grease and line two 20cm diameter cake pans

• Combine the dry ingredients in a large mixing bowl or food processor

• Add all the wet ingredients, mix well and stir in half of the hazlenuts

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• Divide the mixture between the two pans, scatter over the rest of the hazelnuts and bake for 20-25 until a skewer comes out clean when poked

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• Leave in the pan to cool for 10 minutes and then transfer to a cooling rack

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• When completely cool take one brownie half and spread on whipped ice cream and sandwich with the other half

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• I like my ice cream soft and runny but you could set it in the freezer before serving

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A Marble Cake

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I had not intended to put this marble cake up as a blog post and that’s why I have not taken proper pictures. I was just experimenting with the recipe but it turned out fluffy and it had risen well. I had put a picture of the cake up on my facebook page as soon as it came out of the oven and everyone asked for the recipe so here it is friends.

I’ll be baking an Easter Russian Cake, yes I know it’s not Easter but the flavours are so very festive and Christmas is only 119 sleeps away! 😉

INGREDIENTS

175g self raising flour
1 tsp baking powder
150g white sugar
3 eggs
120g butter/low fat butter spread
25g cocoa powder

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METHOD

Preheat the oven to 180°c and line a cake tin with grease proof paper

Place all the ingredients, except for the cocoa into a large mixing bowl or food processor. Beat until all combined and fluffy for a few minutes

Pour half of the batter mixture into the tin and add the cocoa to the rest in the mixing bowl, mix well

Pour the remaining cocoa mixture into the tin and using a fork swirl into the vanilla batter

Place in the oven and bake for 35 to 40 minutes, leave to cool and then grab yourself a cup of coffee and devour

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Simply relaxing…

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Life is very busy at the moment and August is so jam packed for me! But I still couldn’t resist baking some vanilla cupcakes.

Even in stressful and hectic times, I have to bake.  It’s my way, of relaxing.  AND what’s better is that you get a sweet reward at the end! It’s a win, win!!!

This is the recipe I used and the result was yummmmmy!!!

https://www.bbc.co.uk/food/recipes/cupcakes_93722

Have a stunning Sunday friends! Much love, D x

Need Self Raising flour?

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Here in the UK we are very lucky to be able to get our hands on various types of flour, prepared and ready to be bought. However I have come across  many people in different countries who can’t buy self raising flour, as it’s just not available!

I thought I would share how to convert plain flour to self raising flour whether or not you can buy it or you run out at home, this will do the trick! Especially as my baking recipes call for it alot!

To make self raising flour with plain flour

☆ Add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using, to make sure the baking powder mixes thoroughly together.
If you are baking with cocoa, yogurt or buttermilk then add 1/4 teaspoon bicarbonate of soda (baking soda) too, to give more lift aswell as the baking powder

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Spiced Pear & Walnut Muffins Recipe

(Source adapted from N Lawson)

Fresh Raspberry Fairy Cakes

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Fairy cakes? I haven’t made or seen them in ages! Everything recently has been about the cupcake and its buttercream icing. I wanted to relive my childhood and bring fairycakes back!

The rustling of the smaller cases as you try and take them apart to set in the muffin tray. That used to be my job with my Mum, when she baked. Now my little one has taken over the tradition. Though he is a bit more vocal than me at the age of three. Especially as he loves baking and cooking. He sat on the kitchen work top and was telling me I had to measure out 100g of sugar and flour! Seriously it’s my recipe that I’m just putting together and how did he figure out the measurements?!

He then helped put the raspberries in each case and I dolloped over the sweet batter before baking. The result was a soft sponge fairy cake with fresh raspberries that had turned gooey and had melted to form a lovely tart sensation at the bottom of the cake

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I have a few left, so I’m about to make myself a cup of masala chai and sit down for my fairycake!
Have a fruitful day! Much love and light, D x

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INGREDIENTS

100g softened butter/low fat butter spread
100g granulated sugar
2 free range eggs
1 tsp vanilla extract
100g self raising flour
2 tbsp milk
36 raspberries
Melted chocolate to drizzle

METHOD

• Preheat the oven at 180°c/350°f, line a 12 hole muffin pan with fairy cake paper cases

• Cream the butter and sugar in a large bowl or food processor. Add the eggs and beat well.

• Stir in the vanilla extract and milk, fold in the flour. The batter should be drop like in consistency

• Put 3 raspberries in each cake case and then fill each case up with batter

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• Place in the oven for 10-15 minutes until golden brown or when poked a skewer comes out clean

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• Cool the cakes in the muffin pan and then drizzle over with a little melted chocolate

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