English Hop Pickers Oast Cakes Recipes

FRANKENSTEIN SNACK CAKES

Steps:

• Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
• In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
• In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
• In a third bowl, whip egg white to medium-stiff peaks.
• Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
• Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
• Use a knife, wet with warm water, to cut the cake into 3 inch squares.
• Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.

ENGLISH LEMON CAKE

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease a 9" x 5" loaf pan.
• Cream butter and sugar in large mixing bowl; add eggs one at a time, beating well after each addition.
• Mix flour, baking powder and salt; add alternately with milk to the butter mixture.
• Pour batter into pan.
• Bake until wooden pick inserted in center comes out clean, about 45 minutes to one hour.
• Meanwhile make Lemon Glaze. Heat sugar, fresh lemon juice, and lemon zest until just boiling in a small saucepan.
• Pour glaze over cake immediately after removing cake from oven; cool in pan.

EASY PUTO CAKES

Steps:

• Prepared ungreased mini muffin or mini tart pans with 12 built-in molds.
• Set aside and bring enough water to boil in a wide steamer.
• In a bowl, blend well all ingredients up above.
• Spoon mixture into muffin molds about 2/3 full. Place muffin pan carefully in steamer.
• Cove and steam for about 8 t 10 minutes.
• Carefully remove the muffin pan and let the puto cool a little.
• Remove puto by loosening sides with a small and thin metal spatula and carefully pulling cakes away from pan.
• Repeat process with the rest of the mixtures.

APPAMS

Steps:

• Soak the raw rice in water for around 3-4 hours.
• Scrape the coconut.
• Grind the rice with the coconut and the cooked rice till very fine.
• Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
• Now heat a non stick wok.
• (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
• Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
• The sides will seem lacey and the centre will be thick like an idli.
• This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).

ENGLISH ORANGE CAKE

Steps:

• Preheat oven to 350.
• Cream sugar and butter together with beater until fluffy.
• Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
• Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
• (Optional) Stir raisins and walnuts into batter.
• Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
• While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.

ENGLISH TOFFEE CAKE

Steps:

• Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
• Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
• Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
• Beat whipping cream; gradually add sugar until soft peaks form.
• Fold in the dissolved gelatin mixture.
• Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
• Sprinkle each layer with chopped bars.
• Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.