School Fete Cake Special
Baked Jam Doughnuts
500g plain, strong white flour, plus extra for dusting
1/2 tsp salt
50g caster sugar
2 sachets dried yeast
1 egg, beaten
125ml skimmed milk
400g strawberry jam
4 tbsp caster sugar
1/2 ground cinnamon
1. Sift the flour and salt, then stir in the sugar and yeast. Make a well in the middle and add the beaten egg.
2. Mix the milk and 150ml warm water.Pour into the well and mix to a soft dough.
3. Knead for 6-8 minutes on a lightly floured surface until smooth and elastic.Divide into 20 pieces and shape into rounds.
4. Grease some baking sheets with vegetable oil.Put the doughnuts bon top, spaced, to allow for rising. Cover with cling film for 40 mins, until doubled in size.
5. Pre-heat the oven to 222°c/gas 7 bake for 12-15 mins until risen and golden.Allow to cool.
6. Make a cut in each doughnut and fill the gap with a tsp of jam. Brush with water, roll in the sugar and cinnamon, then serve.
Chocolate Drop Slices
185g butter, softened, plus extra to grease
225g chocolate spread (I used no nutty as Kipis allergic)
75g firmly packed light brown sugar
250g plain flour, sifted
200g chocolate buttons
1. Pre -heat the oven to 160°c/gas 3. Grease a 20cm x 30cm rectangular cake tin. Line the base and long sides with baking paper, extending the paper 5cm over the sides.
2. Beat the butter, chocolate and sugar with an electric mixer, then stir in the sifted flour, in 2 batches.
3. Press the dough into the tin and smooth. Bake for 25 mins, then, working quickly, carefully but firmly press on the buttons in rows, about 2cm apart.
4. Allow to cool in the tin, cut into slices and serve.
Very simple to make although the original recipe used freckles, chocolate drops with hundreds and thousands on.I couldn’t be bothered to go all the way into town to get some from the pick and mix in Wilkos.
125g butter, softened
1/2 tsp vanilla extract
110g caster sugar
120g ground almonds
150g plain flour, sifted
1 tsp finely grated lemon rind
110g raspberry jam
2 tsbp apricot jam
1. Pre-heat the oven to 180°/Gas4.Then line some baking trays wth baking paper.
2. Beat the butter, vanilla, sugar and ground almonds with an electric mixer until light and fluffy. Then beat in the egg and stir in the flour.
3. Divide the rind between both of the jams and mix well.
4. Roll tablespoons of the mixture into balls and place on baking trays and then flatten slightly. Using the end of a wooden spoon, press holes into the dough about 1cm deep, to make a flower pattern.
5. Fill each hole with a little jam, using raspberry for the petals and apricot for the middle.
6. Bake for 15 mins. Remove from the oven and allow to cool completely on trays before serving.
I used lemon and lime marmalade as that’s we had in the fridge.Added a zesty flavour to the biscuits.
250g self-raising flour
3 heaped tablespoons cocoa powder
1/4 teaspoon bicarbonate of soda
280g golden caster sugar
200g unsalted butter
2 large free-range eggs
1 teaspoon pure vanilla extract
FOR THE FROSTING
150G unsalted butter
3 heaped tablespoons cocoa powder, sifted
400g golden icing sugar
Cola bottle sweets (optional)
1. Preheat the oven to 180°c/Gas 4, and butter a 24cm/9 in spring-form tin.
2. Sift the flour, cocoa and bicarbonate of soda into a bowl, and stir in the caster sugar. Slowly melt the butter and Coca-Cola in a pan over a low heat. Add this slowly to the dry mixture with milk , eggs and vanilla, stirring all the time.
3. Once throughly (but gently) combined, tip the mixture into the prepared tin and bake for about 40 minutes, or until a skewer inserted into the middle comes out clean. Leave in a tin on a wire rack for about 10 minutes, then remove the sides of the tin. Cool on the rack on it’s base.
4. To make the frosting, slowly melt the butter with the Coca-Cola and cocoa powder in a pan over a low heat. Sift the icing sugar into a bowl, then pour the liquid over it, beating until smooth.Spread over the top and decorate with cola bottles.
In hindsight large ones would of covered more of the cake and would of been more cheaper.But it is bloody lovely.