Lemon and Elderflower Cake (or pudding!)

This is a recipe from Nigella Lawson - and its wonderful.  You cake make this as a pudding or a cake depending on the size of the dish you use.  One of the reasons I love this cake is that it uses the bung it in method.  All you do is put everything into a mixer or food processor and turn it on for a few minutes.  What could be easier?

If you want a pudding serve warm and  use a smaller, deeper dish, if you want a lovely cake use a dish size aprox 8'x12"  The time it takes to cook will depend upon the dish so keep an eye on it after about 12 minutes.  It is cooked when slightly brown around the edges and bounces when touched.  Elderflower cordial is available in Australia at large liqour outlets and usually at the larger supermarkets.

Now, about the yoghurt, I ran out so I used sourcream - worked perfectly.  Nigella suggests processing everything except the yoghurt and lemon and cordial and putting that through the funnel.  Too much work for me, I just put it all in together.  Use the usual rule about drizzle - hot cake cold drizzle.

Ginger and Walnut Carrot Cake from Nigella

This cake is a Nigella classic from her latest TV show, with a little update on the spice and topping from me.  You can vary the spice according to your taste (cardamon would be nice) but always use the ginger, and if you dont have time for caramel praline just top with chopped walnuts and ginger.

Best Chocolate Cake.

Why re-invent when you can use what is already there?  I never thought the best chocolate cake would be so easy - just put in a food processor and go for it but trust Nigella to figure it out!  I never want to loose this recipe, so it's going on the blog. Just follow the link below to Nigella's site for the full domestic goddess version.

 

I have to confess, this is Nigella's Old Fashioned Chocolate Cake, only with the addition of a little coffee.  I love coffee in a chocolate cake as it rounds our the flavour.  But this is definitely the BEST chocolate cake I have found.

 

You can use a teaspoon of instant coffee dissolved in a tiny bit of water if you have no espresso. You can substitute golden syrup in the frosting if you cannot find corn syrup.  You must use the best quality cocoa powder possible.

 

I have cooked this in 3 tins and converted it to a black forest cake by not frosting it - Just sprinkle a bit of cherry brandy on the cake once it is cooled, use cherries and cream for the filling and top with cream and chocolate. It was a great success.

 

Here is a picture of Nigella's cake:

 

Coffee panna cotta for two

This is adapted from a Nigella recipe, (who else?)  and uses Mackenzies gelatine sheets, so if you are using any other brand you will need to adapt it.  Take 3 full leaves for 250ml of cream and 80 of coffee.  There is just enough for a romantic dessert for two in my recipe