NIGELLA LAWSON TRADITIONAL CHRISTMAS CAKE RECIPE | MAKE …
Nigella Lawson shares her recipe for Christmas cake, made with dried fruit, ground almonds, delicious chopped pecans and a good splash of bourbon. The cake can be made up to 6 weeks in advance, and is a magical addition to any festive dinner table.
Provided by Nigella Lawson
Total Time 2 hours 45 minutes
Cook Time 2 hours 45 minutes
Yield Serves 16
Number Of Ingredients 1
Steps:
This cake allows for approximately 16 slices. You can find quantities for a 12 slice Christmas cake, and a larger 20 slice-sized cake in Nigella Christmas Food, Family, Friends, Festivities.
Preparing the ingredients:
Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
To prepare your tin:
Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.
Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.
To make the cake:
Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.
Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.
Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.
When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories dessert
Total Time 2 hours 50 minutes
Prep Time 10 minutes
Cook Time 2 hours 40 minutes
Yield 1 (8-inch) cake
Number Of Ingredients 5
Steps:
- Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).
- Preheat the oven to 375 degrees F.
- Butter and line an 8-inch springform pan with parchment paper.
- Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.
- Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
More about "nigella lawson chocolate loaf cake recipes"
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
CHOCOLATE-CHIP BANANA BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
PAUL HOLLYWOOD BOXING DAY PIE | CHRISTMAS LEFTOVER TURKEY ...
From thehappyfoodie.co.uk
1. Sift the flours and salt into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre of the mixture.
2. Heat the lard and 200ml water in a small pan over a medium heat. When the mixture is simmering, pour it into the well in the flour and stir with a wooden spoon, gradually drawing the dry ingredients into the liquid, until the mixture comes together in a dough.
3. Knead the dough on a lightly floured surface until smooth and pliable. Roll out three-quarters of the dough and use to a line the prepared tin or mould. Press the pastry into the base and sides of the tin to prevent air bubbles from forming, leaving the excess hanging over the edge of the tin.
4. Spoon half of the stuffing into the pastry case and press down with the back of a spoon. Arrange half of the turkey over the stuffing, then season with salt and pepper. Mix the cranberries and cranberry sauce together and spoon half over the turkey. Repeat the layers once more, pressing down as before.
5. Roll out the remaining pastry large enough to cover the pie. Brush the overhanging edges with water and place the lid on top, squeezing it together at the edges to seal. Trim off most of the excess pastry using scissors or a knife, and crimp using your fingers or the tines of a fork to create a decorative edge. Stamp out small stars from any leftover rolled out pastry, if you like, and use to decorate the top of the pie. Make a small hole in the centre of the lid and chill for 30 minutes. Heat the oven to 180°C/350°F/gas 4.
6. Place the pie in a roasting tin, transfer to the heated oven and cook for 45 minutes. Remove from the oven and brush with beaten egg to glaze. Return to the oven for 15 minutes.
7. Remove from the oven and leave to cool on a wire rack for 10 minutes. Cool for a further 30 minutes before removing the sides of the tin or mould.
CLEMENTINE CAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
Reviews 4.4
Total Time 2 hours 50 minutes
Category dessert
- I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.
NIGELLA LAWSON'S CHOCOLATE BISCUITS RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 55 minutes
Cuisine British recipes
Calories per serving
- The biscuits should feel firm on top but not hard. Remove from the oven and transfer to cool on a wire rack, before storing in airtight container.
NIGELLA LAWSON TRADITIONAL CHRISTMAS CAKE RECIPE | MAKE …
From thehappyfoodie.co.uk
Total Time 2 hours 45 minutes
Cuisine British
This cake allows for approximately 16 slices. You can find quantities for a 12 slice Christmas cake, and a larger 20 slice-sized cake in Nigella Christmas Food, Family, Friends, Festivities.
Preparing the ingredients:
Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.
To prepare your tin:
Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.
Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.
To make the cake:
Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.
Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.
Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.
Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.
When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.
When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.
NIGELLA LAWSON CHOCOLATE TAHINI & BANANA PUDDING RECIP…
From thehappyfoodie.co.uk
1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
3. Whisk or fork together the flour, cocoa, bicarb and salt and slowly beat into the batter and when you can no longer see any specks of white, fold in the chocolate chips with a bendy spatula, which you will need to scrape the runny batter into the ovenproof dish.
4. Cook for 40–45 minutes, depending on whether you want it to have a gooily molten centre or not. Once it’s out of the oven, let it stand for 5–10 minutes before diving in for that first squidgy spoonful.
CHOCOLATE-CHIP BANANA BREAD RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine american
- Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.
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