Almond & Raspberry Tart

This tart is a modern version of the always loved Bakewell tart. Pastry encases moist almond sponge studded with raspberries and almonds.







Almond & Raspberry Tart

375g ready-made shortcrust pastry, defrosted if frozen
100g salted butter
100g sugar
1 Large egg, beaten
½ tsp almond essence
25g ground almonds
100g self-rising flour, plus extra for rolling out pastry
3 tbsp milk
100g fresh raspberries
15g flaked almonds


1. Preheat oven to 200ºC. Roll out pastry on a lightly floured surface and use to line a 9½ in French fluted flan tin. Prick base all over with a fork and line inside with baking paper and baking beans (or you can use uncooked rice). Bake for 10 mins, remove lining paper and beans, and bake for further 5 minutes. Remove from oven.

2. Reduce oven temperature to 350ºF. Beat butter and sugar until light and fluffy, then beat in the egg and almond essence. Fold in the ground almonds and flour, then stir in milk to combine.

3. Spread evenly over base of pastry case and arrange raspberries on top. Sprinkle with flaked almonds and bake in preheated oven for 30 minutes or until golden and set. Serve warm or cold, accompanied by fresh cream.

Chocolate Orange and Oatmeal Muffins

Nowadays, got not much of the time to bake some goodies as I'm busy as a working mom. I bake only during my day offs. Making muffins or cupcakes or fairy cakes; whatever you call it, is my interest to try baking. I bought a splendid small book titled cupcakes by Mark and Spencer. They are cute little cakes that are wonderful for teatime and parties.






Chocolate orange and oatmeal muffins is best eaten when its still warm and freshly baked. Healthy type of muffins and good for kids to put in their lunch box.





Chocolate orange and oatmeal muffins
(Chocolate 70 of the best recipes by Hamlyn)


225 g plain flour
2 teaspoons baking powder
finely grated rind of 1 orange
50 g medium oatmeal
75 g light muscovado sugar
200 g Greek yogurt
4 tablespoons vegetable oil
150 ml milk
1 egg
200g milk chocolate, chopped
oatmeal, for sprinkling

• Sift the flour and baking powder into a bowl. Stir in the orange rind, oatmeal and sugar.



• Beat the yougurt together with the oil, milk and egg and add the mixture to the bowl of dry ingredients with the pieces of chocolate. Use the large metal spoon to fold the ingredients until they are only just combined, adding a little extra milk if the mixture seems dry.



• Line a 10-section deep muffin tun with paper cases. Divide mixture among the cases and sprinkle some extra oatmeal over the top. Bake the muffin in a preheated oven, 200C/400F, for 15-20 minutes or until risen and just firm. Serve the muffins warm or cold.
  

Orange Crème Caramels

This little puddings are like crème caramels only made with freshly squeezed orange juice instead of cream - I love this puddings. The orange and the dark caramel blend well and make a fantastic combination.Leave the puddings in the fridge for a night so the caramel base can slowly melt into a syrup. You can make this in advance if you are serving it in a dinner parties.




Orange Crème Caramels

200 g caster sugar
600 ml fresh orange juice or orange nectar juice
6 eggs, beaten

1. Preheat the oven to 180°C. Place half of the sugar in a small pan with 100ml water and cook gently, stirring from time to time, until the sugar dissolves. Once the sugar has completely dissolved, raise the heat and bubble rapidly until the mixture starts to caramelize.



2. Carefully pour the caramel into the moulds, swirling it round the sides so it goes up the edges, then place in a roasting pan.



3. Beat together the orange juice , eggs and the remaining sugar, then carefully pour into the moulds. Pour boiling water into the pan so it comes three-quarters of the way up the sides of the moulds.



4. Bake for 20 minutes until just set, still jiggle like a jelly. Allow to cool.



5. Cover and chill for several hours or overnight until ready to turn out and serve.