Delia Smith, Coffee and Walnut Cake

  

A sponge soaked in coffee syrup, moist and lathered in coffee cream!

What more to say…

The the sponge:

  • 1 1/2 tbsp instant coffee mixed with 2tbsp boiling water
  • 75g walnut halves
  • 175g self raising flour
  • 1 1/2 tsp baking powder
  • 175g softened butter
  • 175g golden caster sugar
  • 3 large eggs

For the syrup:

  • 1tbsp instant coffee powder
  • 50g Demerara sugar
  • 55ml boiling water

For the filling and topping:

  • 1tbsp instant coffee powder
  • 1tbsp golden caster sugar
  • 10 walnut halves, reserved from the sponge cake
  • 250g mascarpone
  • 200ml fromage frais
  1. Preheat oven to 325F(170′)
  2. Spread walnuts on a tray and bake for 7-8mins. After that reserve 10 halves for decorating the cake, and finely chop the rest.
  3. In a large mixing bowl sieve the flour and baking powder.
  4. Now add all the other ingredients  (except the coffee and walnuts). And blend with a hand whisk. Then fold in the coffee and walnuts.  
  5. Divide the mixture between two prepared sandwich tins. Spreading the mixture out evenly.  
  6. Bake for 30mins on the centre shelf.
  7. While the cakes are cooking you can make the syrup and filling. 
  8. For the syrup first place the coffee and sugar in a heatproof jug, then measure the boiling water into it and stir briskly until dissolved.
  9. For the filling, place all the ingredients except the reserved walnuts in a bowl and whisk together. 
  10. When the cakes are cooked, remove from the oven but leave in their tins and prick them all over with a skewer. Spoon over the syrup. Only when the cakes are completely cooled turn them out very carefully. Spread half the filling over the first cake, place the other cake on top and spread over the remaining coffee cream.  
  11. Finally decorate with the reserved walnuts   

Curried Quinoa Salad with Cucumber-Mint Raita

Oo I love Indian flavours and to combine them with quinoa is something I have never done before.

  

  • 1tsp olive oil
  • 2tsp curry powder
  • 1 garlic clove -crushed
  • 1 cup of uncooked quinoa
  • 2 cups of water
  • 1 diced and peeled mango
  • 1/2 cup of celery
  • 1/4 cup thinly sliced spring onion
  • 3tbsp chopped fresh coriander
  • 3tbsp raisins 
  • 1/4 cup diced cucumber
  • 2tsp freshly chopped mint
  • Pot of yoghurt 
  • Handful of spinach
  1. Heat oil in a medium pan on medium-high heat. Add garlic and curry powder and cook for one minute – stir constantly  
  2. Add quinoa and water. Bring to the boil. Cover, reduce heat, and simmer for 20mins  
  3. Remove from heat when cooked stir in sea salt and cracked pepper (I used a mixed grinder with chilli too)   
  4. Prepare all the vegetables and fruit. When quinoa has cooled, stir in all the ingredients gently   
  5. Combine the cucumber and mint with the yoghurt in a small bowl  
  6. Serve the quinoa mix on each plate and add about two tbsp of raita – delicious!!   

Biryani Recipes 

I love an Indian meal and Biryanis are one of my favourites!

  
There are so many delicious recipes out there when you google it, prawn, chicken, vegetable and beef…  

I followed a recipe a few weeks ago for a prawn Biryani and cannot trace it back for the life of me! But any recipe using fresh ingredients and Indian spices will taste superb! 

Tips:

Making a paste and marinating the prawns or meat is best 

  
Adding spices and flavours in the saucepan of boiling water will add depths of flavour to the rice.

  
Blending fresh herbs makes all the difference! 

  
  
Go get inspired!

Google ‘Biryanis Recipes’