Wednesday, 30 October 2013

Orange Sandwich Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Orange Sandwich Cake. It's a citrusy take on the classic Victoria sandwich. I love the flavour of oranges, and so try to put it in anything I can! If you're an orange fan too then check out my Terry's Chocolate Cupcakes, my Chocolate Orange Self-Saucing Pudding or my Pound Cake with Orange Glaze!

A Simple List of Ingredients:

1. Butter
2. Light Brown Sugar
3. Eggs
4. Oranges
5. Baking Powder
6. Self-Raising Flour
7. Caster Sugar
8. Icing Sugar

Bismillah, let's bake!

Preheat the oven to Gas Mark 4 (180C).

Grease and line two sandwich cake tins.

Place eight ounces (225 grams) softened butter into a large mixing bowl.

Add seven ounces (200 grams) light brown sugar.

Beat well with a wooden spoon.

Take four eggs.

Whisk each egg in, one at a time.

Add the zest of two oranges.

Throw in one teaspoon baking powder.

Finally, add eight ounces (225 grams) self-raising flour.

Mix until just combined.

Divide the mixture between the prepared tins, and smooth out.

Bake in the preheated oven at Gas Mark 4 (180C) for 25 minutes or until risen and golden brown.

Allow the cakes to cool in the tin for five minutes, and then remove onto plates, and allow to cool completely.

Next, make the orange glaze, place one ounce (25 grams) caster sugar and the juice of two oranges into a small saucepan.

Stir on a low heat until the sugar has dissolved, and then boil until reduced by half. Set aside.

Next, to make the orange buttercream, place five ounces (150 grams) softened butter into a mixer. You could do this by hand too.

Beat the butter for two minutes until creamy.

Add ten ounces (300 grams) sifted icing sugar to the butter.

Beat the butter and icing sugar together until well combined.

Add the zest of two oranges, and stir well.

To assemble the cake, take one of the cooled sponges.

Brush the sponge with orange sugar glaze.

Spread the sponge with some of the buttercream.

Place the second sponge on top.

Brush the second sponge with the orange glaze.

Spread the rest of the buttercream on top.

Decorate with fresh orange peel, and serve with tea or coffee!


Monday, 28 October 2013

Chicken, Mozzarella and Spinach Ciabatta Sandwich

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Chicken, Mozzarella and Spinach Ciabatta Sandwich. It's a really filling and easy idea for lunch. 

A Simple List of Ingredients:

1. Chicken Breast
2. Balsamic Vinegar
3. Olive Oil
4. Spinach
5. Salt and Pepper
6. Mozzarella Cheese
7. Red Chilli Powder
8. Ciabatta Bread
9. Garlic
10. Fresh Rosemary

Bismillah, let's begin!

First, to prepare the spinach, take two garlic cloves.

Peel ..

.. and finely chop.

Heat a few tablespoons olive oil in a pan.

Add the chopped garlic, and fry until it is fragrant.

Add 1/2 teaspoon of red chilli powder or more, depending on how spicy you like it!

Fry for 30 seconds.

Next, add a few large handfuls of washed spinach.

Cover the pan for two minutes.

Uncover the pan. The spinach should have wilted and softened.

Take 120 ml water.

Pour the water into the pan.

Season well with salt and pepper.

Stir well, and bring to the boil. Cook for a further two minutes.

Set the spinach aside.

Next, to prepare the chicken, take two chicken breasts which have been flattened until thin. You can do this by placing them into a food bag, and pounding with a heavy object.

Add two finely chopped garlic cloves to the chicken.

Add a fresh rosemary sprig which has been finely chopped. Make sure to only use the rosemary leaves.

Add two tablespoons balsamic vinegar.

Season well with salt and pepper.

Stir well to coat all the chicken. You can set aside and marinade for a few hours if you have the time, or you can cook it straight away.

To cook the chicken, I used the same pan that I had cooked the spinach in. Heat a few tablespoons of olive oil.

Once the oil is hot, add the chicken breast.

Fry the chicken on both sides until golden brown.

Cover and cook the chicken on low to allow the chicken to fully cook through.

Once cooked, slice the chicken in half.

Spoon some spinach on top of each piece.

Top with mozzarella cheese.

Cover on low heat and allow the cheese to melt.

Place each chicken piece in a toasted ciabatta bun.

Slice in half, and serve immediately!


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