The team at Dormouse had a real treat the other day. We were invited to review the afternoon tea at The Lowry Hotel in Manchester.
Here at Dormouse and The Teapot we love lollipops and we love cake, so we were really excited when we heard about a new craze sweeping the nation, fresh from America, cakepops.
The team at Dormouse and The Teapot were thrilled to receive a delivery of TOTAL Greek yoghurt the other day courtesy of FAGE.
We are already big fans of TOTAL and often use yoghurt as a low fat tasty alternative to cream or crème fraiche in cooking. We have never tried at baking with it however and inspired by the classic Greek yogurt cake (Yaourtopita) we had a go at whipping up a gorgeous orange and clove cake for tea time.
The end result was simply delicious, the cake had a moist crumb and the rich flavors of cloves and tangy citrus were lovely. It was not too sweet and so was perfect with afternoon tea and even breakfast (yes we love cake that much!)
Here's the recipe if you would like to have a go yourself...
Orange and Clove Cake
What you need:
For preparing the cake tin
1 tablespoon butter, for greasing cake tin
1 tablespoon plain flour, for flouring pan
For the cake
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cloves
1/4 teaspoon salt
50g sugar
2 tablespoons grated orange zest
2 tablespoons lemon zest
6 tablespoons honey
3 eggs
1 teaspoon vanilla extract
80ml extra virgin olive oil
350g TOTAL Greek yoghurt
2 oranges, cut in sections, drained of juice
We are already big fans of TOTAL and often use yoghurt as a low fat tasty alternative to cream or crème fraiche in cooking. We have never tried at baking with it however and inspired by the classic Greek yogurt cake (Yaourtopita) we had a go at whipping up a gorgeous orange and clove cake for tea time.
The end result was simply delicious, the cake had a moist crumb and the rich flavors of cloves and tangy citrus were lovely. It was not too sweet and so was perfect with afternoon tea and even breakfast (yes we love cake that much!)
Here's the recipe if you would like to have a go yourself...
Orange and Clove Cake
What you need:
For preparing the cake tin
1 tablespoon butter, for greasing cake tin
1 tablespoon plain flour, for flouring pan
For the cake
250g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cloves
1/4 teaspoon salt
50g sugar
2 tablespoons grated orange zest
2 tablespoons lemon zest
6 tablespoons honey
3 eggs
1 teaspoon vanilla extract
80ml extra virgin olive oil
350g TOTAL Greek yoghurt
2 oranges, cut in sections, drained of juice
How to make the cake:
Preheat oven to 180°C or gas mark 4. Grease a 9-inch round cake tin with the butter. Sprinkle sides and bottom of pan with flour, shaking and tapping to coat pan evenly. Set aside.
In bowl, mix together flour, baking powder, baking soda, cloves and salt. Set aside. In a separate bowl, combine sugar with orange and lemon zest. and rub together with your fingers to release the oils of the zest Stir in honey, eggs and vanilla extract. Beat to combine well. Slowly pour in olive oil and stir to combine. Stir in yoghurt. Stir in flour mixture in small batches, taking care not to over mix the batter.
Pour cake batter into cake tin. Smooth the batter out by tapping the pan on the counter. Arrange orange sections on top of the batter and press down until you can see just the top of the orange. As the cake bakes, the oranges will sink slightly as the cake rises.
In bowl, mix together flour, baking powder, baking soda, cloves and salt. Set aside. In a separate bowl, combine sugar with orange and lemon zest. and rub together with your fingers to release the oils of the zest Stir in honey, eggs and vanilla extract. Beat to combine well. Slowly pour in olive oil and stir to combine. Stir in yoghurt. Stir in flour mixture in small batches, taking care not to over mix the batter.
Pour cake batter into cake tin. Smooth the batter out by tapping the pan on the counter. Arrange orange sections on top of the batter and press down until you can see just the top of the orange. As the cake bakes, the oranges will sink slightly as the cake rises.
Bake until cake is firm and spongy to the touch and lightly browned, for about 35 to 45 minutes.
Cool on a wire rack for 5 minutes. Remove the cake from the pan and cool completely on wire rack. Wrapped tightly, cake will keep 2 to 3 days (if it lasts that long!)
Yum!
TOTAL Greek Yoghurt is delicious eaten alone, with fruit or with nuts and honey, and makes a good accompaniment or ingredient in a wide range of dishes, sauces, dips, marinades, smoothies, desserts and baking. Recipes are available at www.totalgreekyoghurt.com
We recieved TOTAL greek yoghurt free of charge to enable us to make this cake, however we are happy to say we are huge fans and our opinions about this product are our own.
If you fancy an afternoon tea with a difference get yourself down to Harrod's Food Hall this October where Lily Vanilli's delicious chocolate cupcakes are taking pride of place alongside other decadent offerings from Greg Wallace, Tom Aikens and Ian Marber in partnership with Divine Chocolate.The Deeply Darkly Divine range of cakes are all inspired by and use the 85% dark chocolate bar, think beetroot brownies, choclate pots and fudge cake and last but not least Lily's sumptious cup cakes.
These include:
- Double chocolate expresso with fresh raspberries
- White chocolate chip with vanilla white chocolate frosting
- Cocoa red velvet with rich chocolate and vanilla cream cheese
- Triple chocolate brownies
It's the holidays and the Dormouse Team are feeling happy and homely and have been busying themselves in the kitchen whipping up lots of lovely seasonal treats.
Today it has been Easter bunnycakes although these are sometimes known as butterfly cakes we think the pointy bits look like rabbit ears, light and lemony they are perfect for your Easter afternoon tea. As well as tasting delicious, they are also pretty simple and easy to make so all the family can join in*
Lovely Lemony Bunnycakes
Heres what you need:
British organic, freerange or local is always best.
For the buns
115g/4oz self raising flour
1/2 tsp baking powder
115g/4oz caster sugar
115g/4oz softened unsalted butter
2 eggs lightly beaten
Finely grated rind of 1/2 lemon
2 tbsp milk
For the buttercream
85g/3oz softened unsalted butter
115g/4oz icing sugar
2-3 tbsp lemon juice (to taste)
How to make them:
Preheat your oven to 190C/375F/gas mark 5. Put 12 paper baking cases in a bun tray or 12 double layer baking cases on a tray (we use reusable silcone cases).
Sift the flour and baking power into a large mixing bowl. Add butter, eggs, sugar, lemon rind and milk. Using an electric hand whisk beat together until smooth. Spoon into cases.
Bake the buns in preheated oven for 15 -20 minutes until well risen and golden. Remove from oven and transfer to a wire rack to cool.
Meanwhile make the buttercream. Put butter in bowl and beat with electric hand whisk until fluffy. Add lemon juice and sift in icing sugar beat together until smooth and creamy.
When the buns are cold use a serrated knife to cut a circle from the top of the cakes and cut in half (to make the ears)*. Put a teaspoon of the buttercream in the hole and then gently press the 2 semi circles into it at an angle. *Only adults should cut out the ears.
Happy Easter to you all, from the Dormouse Team!
Today it has been Easter bunnycakes although these are sometimes known as butterfly cakes we think the pointy bits look like rabbit ears, light and lemony they are perfect for your Easter afternoon tea. As well as tasting delicious, they are also pretty simple and easy to make so all the family can join in*
Lovely Lemony Bunnycakes
Heres what you need:
British organic, freerange or local is always best.
For the buns
115g/4oz self raising flour
1/2 tsp baking powder
115g/4oz caster sugar
115g/4oz softened unsalted butter
2 eggs lightly beaten
Finely grated rind of 1/2 lemon
2 tbsp milk
For the buttercream
85g/3oz softened unsalted butter
115g/4oz icing sugar
2-3 tbsp lemon juice (to taste)
How to make them:
Preheat your oven to 190C/375F/gas mark 5. Put 12 paper baking cases in a bun tray or 12 double layer baking cases on a tray (we use reusable silcone cases).
Sift the flour and baking power into a large mixing bowl. Add butter, eggs, sugar, lemon rind and milk. Using an electric hand whisk beat together until smooth. Spoon into cases.
Bake the buns in preheated oven for 15 -20 minutes until well risen and golden. Remove from oven and transfer to a wire rack to cool.
Meanwhile make the buttercream. Put butter in bowl and beat with electric hand whisk until fluffy. Add lemon juice and sift in icing sugar beat together until smooth and creamy.
When the buns are cold use a serrated knife to cut a circle from the top of the cakes and cut in half (to make the ears)*. Put a teaspoon of the buttercream in the hole and then gently press the 2 semi circles into it at an angle. *Only adults should cut out the ears.
Delicious with a cup of Earl Grey - enjoy!
Happy Easter to you all, from the Dormouse Team!
On the eve of a certain men's magazine announcing its top 100 sexiest women, Dormouse and The Teapot goes the whole hog and proudly announces their top 25 sexiest cakes (infinitely more PC and much better for the morale ladies)
And so, without further ado in reverse order....
25 Sprinkle twinkle cupcake
24 Petit fours times five
23 Go nuts for doughnuts
22 A vanilla vision
21 Berry roulade
20 Apple pie of my eye
19 I'm a maple flan
18 Carrot queen
17 Brownie babe
16 Pretty as a pecan
15 Raspberry ripple
14 Sensationally sticky
13 What a tart!
12 Lovely lavender
11 Chocolate cake to die for
10 I can eat a rainbow
9 Greek goddess
8 Jammy devils
7 Cherry, cherry baby
6 The perfect eclair
5 White blossom
4 Turkish jewel
3 Sweet little shortcake
2 Yum yum yum with a cherry on top
1 Rosy posy by the slice
And so, without further ado in reverse order....
25 Sprinkle twinkle cupcake
24 Petit fours times five
23 Go nuts for doughnuts
22 A vanilla vision
21 Berry roulade
20 Apple pie of my eye
19 I'm a maple flan
18 Carrot queen
17 Brownie babe
16 Pretty as a pecan
15 Raspberry ripple
14 Sensationally sticky
13 What a tart!
12 Lovely lavender
11 Chocolate cake to die for
10 I can eat a rainbow
9 Greek goddess
8 Jammy devils
7 Cherry, cherry baby
6 The perfect eclair
5 White blossom
4 Turkish jewel
3 Sweet little shortcake
2 Yum yum yum with a cherry on top
1 Rosy posy by the slice