Sweet treats for dads and grandads
Check out these sweet treats for Father’s Day
IT’s Father’s Day on Sunday June 21 so why not show your dad the love with a homemade cake?
These recipes come courtesy of the Dr Oetker baking ingredients company.
Chocolate Guinness Cake
Preparation and cooking time: 80 minutes, slices: 8
125 g salted butter 125 ml Guinness 125 g self-raising flour 40 g cocoa powder 2 ½ g Dr Oetker bicarbonate of soda (½ tsp) 125 g caster sugar 75 ml milk Egg beaten 5 ml Dr Oetker Madagascan vanilla extract (1 tsp) 50 g dark chocolate broken into small pieces
Preheat the oven to 180°C, 160° Fan, Gas Mark 4. Line a 1kg loaf tin with greaseproof paper. Put the butter and Guinness in a saucepan over a low heat until the butter has melted Sift the flour, cocoa powder and Bicarbonate of Soda together in a mixing bowl. Add the sugar, milk, egg, vanilla extract, chocolate pieces and melted butter mixture and mix together well. Spoon the mixture into the prepared loaf tin and bake in the preheated oven for 50 minutes until risen and just firm to touch. A skewer or cocktail stick inserted into the middle of the cake should come out clean. Leave to cool for 10 minutes, then carefully remove from the tin. It is delicious served warm as a dessert with a chocolate sauce
Preparation and cooking time: 40 minsutes, servings:10-12
For the cake: 175 g self-raising flour (6 oz) Dr Oetker Bicarbonate of Soda Sachet (1 tsp) Dr Oetker Baking Powder Sachet (1 tsp) 5g ground cinnamon (1 tsp) 2g ground nutmeg (½ tsp) 75g caster sugar (oz) 3x medium eggs 150ml olive oil (5 fl.oz) 175g carrots (6 oz) grated 50g sultanas (2 oz) 50g walnuts (2 oz) chopped, plus extra for decorating
For the filling: 110g cream cheese (4 oz) 110g butter (4 oz) 450g icing sugar (1lb) 5ml Dr Oetker Madagascan vanilla extract (1 tsp) 15 ml milk (1 tbsp)
Pre-heat the oven to 180ºC/350ºF/Gas Mark 4 and grease and line a 20cm (8-inch) loose bottomed cake tin. In a large bowl, sieve together the
flour, bicarbonate of soda, baking powder, spices and sugar. Combine the eggs with the oil and add to the dry ingredient. Beat until smooth. Add the carrots, sultanas and chopped
nuts and mix well. Pour into the tin and bake for approx.
55 minutes until firm to the touch. Leave to cool in the tin for 10 minutes
then transfer to a wire rack. To make the filling, put the cream cheese and butter into a large bowl and beat until smooth. Add the vanilla extract and the milk then gradually beat in the icing sugar. When the cake has cooled completely, cut in half and sandwich together with half the filling. Spread remaining filling on top. Add the remaining walnut halves to decorate.
Whisky and Walnut Cakes
Preparation and cooking time: 80 minutes, portions: 6
For the cakes: 200 g plain flour (7 oz) Dr Oetker baking powder sachets x 2
(2 tsp) 100 g walnuts (3 ½ oz) ground 175 g caster sugar (6 oz)
Large eggs x 2 beaten 125 g unsalted butter (4 ½ oz) melted 90 ml whisky (6 tbsp) 45 ml whole milk (3 tbsp) To decorate: 125 g Dr Oetker Fine Cooks’ 72%
extra dark chocolate (4 ½ oz) 40 g unsalted butter (1 ½ oz) 6 portions walnut halves
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease 6 mini loaf tins and arrange on a baking tray. Sift flour and baking powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre. Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk until to form a well blended, thick batter. Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden. While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky. Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins. To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate. Break the chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency. Carefully spoon the chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
Whiskey and Walnut Cakes make a treat with a difference for dads