Sweet and Savoury Sunday #71

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Welcome to week #71 of Sweet & Savoury Sundays!
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Crikey has it been hot here in the UK and so humid too! Not much fun, especially when your in the kitchen. So I’ve come up with two yummy no bake treats that I’ll be sharing with you this week. Make sure your subscribed so you don’t miss them.
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favorites this week, make sure to stop by Cupcakery to view their favorites as well!
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Baking In Pyjamas Favourites:
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 link party 71 favourite 1
Lemon Butterfly Cupcakes by Country Cottage Musings
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 link party 71 favourite 2
Cherry Plum Jam by Tumbleweed Contessa
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link party 71 favourites 3
Strawberry Country Cake by Picture Perfect Cooking
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Most viewed link this week
 link party 71 most viewed
Spicy Italian Sausage, Gruyere, Spinach and Shallots by Simply Suzannes
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The Rules:
.Follow your hosts , Baking in Pyjamas and Cupcakery
. Link up your DIY, Crafts, Recipe, Family related posts - Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
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Burnished Sugar Cake

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Burnt Sugar Cake 1.jpg text


The majority of us that bake have a sweet tooth and love sweet things. Sugar is foundation of our sweet treats and most of the time we leave it alone and just add it to our recipe in its regular sugar form, but take it one step further and you’ve got yourself caramel.

Burnt Sugar Cake 2

I heated sugar and a little water until it reached a deep, rich bronze shade removed it from the heat then added a little more water and viola, homemade caramel. Absolutely delicious! The depth of flavour is something quite special, give a try to see what I mean.

Burnt Sugar Cake 3


You may think that making a cake with homemade caramel in is quite a task to carry out but it’s far from that. You can make this in a day or do what I usually do with layer cakes and bake the cake part on the one day, and finish it of the next day. It doesn’t take long to achieve these crowd pleasing cakes, you just need to plan everything out.

Burnt Sugar Cake 4

I really love to make treats that have homemade caramel in, it’s so easy and it yields such delicious results, just check out some of these fantastic treats that I’ve made using my very own caramel;

To search for more simply check out my recipe index. Caramel is such a versatile ingredient to play around with and depending what you pair it with, it can yield such interesting and brilliant results. For this cake, caramel is used purely on its own.

Burnt Sugar Cake 5


Using the caramel or burnt sugar on its own really allows you to enjoy and experience all its flavour at its absolute best. There is nothing else masking it, you get it’s rich, deep, sugary, butterscotch flavour all on its own. Burnt Sugar Cake 6

The caramel get’s folded into the cake batter and whipped into a simple icing. The cake is rather on the rich side so a small slice will suffice. It’s a simple layered cake with icing filling it and topping it. I’m glad I didn’t cover the entire cake as stated to do in the book this is from as it may have a been a tad overpowering. The balance of cake to icing is in perfect proportion here.

Burnt Sugar Cake 7

This cake is the recipe I have chosen as part of the baking ground The Cake Slice Bakers. Each month we are given a choice of four recipes from the book Great Cakes – Carole Walters and this cake instantly caught my attention when reading through the choices. I couldn’t resist trying my hand at a new way of making caramel and let’s face it, who can turn down the prospect of caramel cake.

Burnt Sugar Cake 8

This book hasn’t let me down once through all of my baking challenges through it. It’s full of scrumptious and varied cake recipes, the down side for some is that there aren’t many photo’s, just a small selection in the centre but that doesn’t bother me one bit. I like to impart my own stamp on my bakes and get creative so pictures are great to look at but I don’t use them as a guide as to how I want my cake to look. Go to the cake’s page Great Cakes – Carole Walter to see what other tasty bakes have come from this great book, no pun intended.

Burnt Sugar Cake 9


This two layered cake is light, airy and full of burnished sugar goodness. It’s a simple layered cake with a simple icing but this cake is far from simple in terms of flavour, you’ll experience sugar in a whole new way. Burnt Sugar Cake 10

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Check out what the other Cake Slice Bakers made for the month of July.

 

Yields – One, 2 layered 8 inch round cake.

Ingredients

{caramel}

  • 270 grams (1 1/3 cup) Caster sugar
  • 60 ml (1/4 cup) Water
  • Juice of 1/2 lemon
  • 60 ml (1/4 cup) Hot water

{cake}

  • 250 ml (1 cup) Sour cream
  • 125 ml (1/2 cup) caramel, warmed a little
  • 1/4 teaspoon Baking powder
  • 205 grams (2 1/2 cups) Cake flour
  • 2 teaspoons Baking powder
  • Big pinch of Maldon sea salt
  • 165 grams (1 1/2 sticks) Unsalted butter, at room temperature
  • 270 grams (1 1/3 cups) Caster sugar
  • 3 Large eggs
  • 1 teaspoon Pure vanilla extract

{burnished sugar icing}

  • 110 grams (1 stick) Unsalted butter, at room temperature
  • 360 grams (3 cups) Icing sugar, sifted
  • Pinch of Maldon sea salt
  • 3 tablespoons Warmed caramel syrup
  • 3 tablespoons Sour cream
  • 1 teaspoon Pure vanilla extract

Method

  1. Firstly you need to make the caramel. Fill your sink with cold water and ice cubes. To do this add the sugar to a medium size saucepan, add the water and heat over a low heat simmer until the sugar has dissolved. Add the lemon juice and a candy thermometer and simmer until the temperature reaches 320-330C without stirring. Brush any sugar that forms on the side of the pan with a little brush dipped in water. Once it reaches this temperature remove from the heat and immerse into your sink. At once pour in the hot water, it will bubble up so be careful then place back over a low heat and stir until smooth and syrupy. Transfer to a heat proof bowl.
  2. Pre-heat the oven to 175C,350F and grease the bottom and sides of two, 9 inch round cake tins, set aside. In a jug combine 125 ml (1/2 cup) caramel and the sour cream whisk together to combine. Set aside also.
  3. In the bowl of electric mixer fitted with a paddle attachment soften the butter for 2 minutes then gradually add the sugar. Once all the sugar has been added keeping on creaming together with the mixer set to high until you have a smooth, creamy and fluffy mixture. Scrape down the sides of your bowl with a spatula. Meanwhile add the flour, baking powder and the salt to a medium bowl and whisk together, set aside.
  4. Add the eggs, one at a time mixing well after each addition then add the vanilla. Again scrape down your bowl with your spatula.
  5. Add 1/3 of the flour mixture mixing until it just disappears, then add 1/2 the sour cream/caramel mixture again mixing until just disappears. Keep on doing this until everything has been fully incorporated. Divide the batter between both cake tins and smooth over the tops. Bake for 30-40 minutes or until a cake tester inserted into the centre of the cake comes out clean. Leave in the tin on a wire rack for 20 minutes then transfer to the wire rack to cool completely.
  6. When cool, you can make the icing.
  7. To make the icing, in the bowl of an electric mixer fitted with a paddle attachment soften the butter for 2 minutes then add the icing sugar. Mix on medium speed until well blended then warm the caramel and add it to the icing. Keep on mixing add the sour cream and vanilla extract and continue to mix until smooth. If the icing is too runny to spread onto the cake, place in the fridge until thick enough to spread.
  8. When spreadable place one of cakes on a serving plate, bottom side up and spread half of the icing on top leaving a 1/2 inch border around the edge. Place the second cake layers on top, top side up and spread the rest of the icing on.

Notes

* Both recipes are from Great Cakes – Carole Walter

* Store in a cake tin with a tight-fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight.

* Be careful when making the caramel, you don’t want any distractions as the sugar will be extremely hot.

Peaches n Cream Melba Bundt Cake #bundtbakers

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Peaches n Cream Melba Bundt Cake.jpg text


We are all used to layered cakes, whether they are two layers, three layers or even 6 layers but have you given a thought to a layered bundt cake? If you haven’t then I have the perfect recipe to get you started!

Peaches n Cream Melba Bundt Cake 2

What could be more fitting than fresh peaches and cream but with a dose of fresh Summer raspberries. Here we have a dense almond laced bundt cake studded with coral flecked peach pieces, split this in half and for the filling you have a sweetened whipped cream flavoured with raspberry oil and filled with juicy ripe berries.

Peaches n Cream Melba Bundt Cake 3


The theme for July’s #bundt a month challenge is stone fruits. I was stumped as what to make for this month’s theme. I was thinking cherries, but I don’t own a cherry pitter, plums aren’t in season just yet and I didn’t fancy nectarines or apricots. When I spotted Martha Stewarts recipe for a peaches n cream bundt cake, I knew this was the recipe I’d been looking for. Adapted to make it my own with the addition of seasonal raspberries and this layered bundt cake is the perfect cake to feed a crowd this Summer.

Peaches n Cream Melba Bundt Cake 4

Peach Melba if you don’t know is a desert of peaches, raspberry sauce with vanilla ice cream. The components of this dessert in my bundt cake are represented in the following way. The cake firstly is a moist sour cream enriched crumbed creation studded with fresh, soft peaches. The raspberry elements can be found with the filling. A whipped cream filling spiked with fresh raspberries and LorAnn raspberry oil which smells amazing! No vanilla ice cream with the cake here but who say’s you couldn’t a scoop or two, especially when it’s hot.

Peaches n Cream Melba Bundt Cake 5


Think this is difficult? Think again, this cake is so easy, you won’t believe your eyes as you read how to make it. First things first, you need a large bundt cake. This cake makes a lot of cake so I used the same bundt tin that I used for my Pink Coconut and Grapefruit Bundt Cake.

Peaches n Cream Melba Bundt Cake 6

Now grab yourself a medium-sized bowl and add your flour, baking powder and good pinch of salt. Whisk everything together, set aside two tablespoons of this mixture and toss the peach pieces to coat. Set aside while you make your batter. Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until you have a light and fluffy mixture. Add the eggs one at time, making sure to mix them in thoroughly before adding the next one and scrape down your bowl with your spatula before you add the next one. This simple step of scraping down your bowl at regular intervals is vital, you want to make sure everything is getting mixed together and that no ingredients are getting left at the bottom of the bowl.

Peaches n Cream Melba Bundt Cake 7


Add 1/2 the flour mixture mixing until just disappears then add the sour cream, again mixing until it just disappears, then add the rest of the flour. Once everything has been fully incorporated remove the bowl from the mixer and gently fold in using your spatula the peaches and some almond extract. Peaches and almond pair perfectly together, I love how they bounce of each other.

Peaches n Cream Melba Bundt Cake 8

Now for the filling. To split the cake first make sure it’s thoroughly cold place one hand on top of the cake and using a large serrated knife cut into the cake splitting it in two as you would do to make layered for a layer cake. To make your whipped cream filling add some whipping cream to the bowl of an electric mixer fitted with a whisk attachment, add two teaspoons of caster sugar and whisk until soft peaks form. Meanwhile add a few drops of LorAnn raspberry oil, tasting as you go and stop when you’ve reached the flavour your happy with. I used thirteen drops for my whipped filling. Spread the raspberry cream filling on the bottom layer of the cake and dot with fresh raspberries before placing on the top part.

Peaches n Cream Melba Bundt Cake 9


See I told you it wasn’t hard. Keep this cake in the fridge right up until you serve it as it has the cream filling and would spoil if left out at room temperature.

Peaches n Cream Melba Bundt Cake 10

Thought the bundt cake was boring, not anymore. This bundt cake has been spruced up for a showstopper cake for your Summer gatherings. It makes the most out of two of this seasons fruits and with a light and luscious filling of sweetened whipped cream, you can kick back and enjoy the most of Summer’s glorious weather with fruit in hand. Well fruit AND cake! You got yourself a winner!

Peaches n Cream Melba Bundt Cake 11

 

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Yields – One large bundt cake

Ingredients

{cake}

  •  420 grams (3 cups) Plain flour
  • 1 teaspoon Baking powder
  • Pinch of Maldon sea salt
  • 225 grams (2 sticks) Unsalted butter, room temperature
  • 450 grams (2 1/4 cups) Caster sugar
  • 6 Large eggs
  • 285 ml (1 1/4 cup) Sour cream
  • 4 Peaches (peel, pitted and diced into small pieces)
  • 1 teaspoon Pure almond extract

{raspberry whipped cream filling)

  • 450 ml (2 cups) Whipping cream
  • 2 teaspoons Caster sugar
  • 13 drops LorAnn raspberry oil (or to taste)
  • Fresh raspberries

Method

  1. Pre-heat the oven to 175C,350F and spray a 14 cup capacity bundt tin with non stick cake release spray, making sure you cover every crevice and set aside. In medium-sized bowl and add your flour, baking powder and good pinch of salt. Whisk everything together, set aside two tablespoons of this mixture and toss the peach pieces to coat. Set aside while you make your batter.
  2. Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high until you have a light and fluffy mixture. Scrape down your bowl with a spatula. Add the eggs one at time, making sure to mix them in thoroughly before adding the next one and scrape down your bowl with your spatula before you add the next one.
  3. Add 1/2 the flour mixture mixing until just disappears then add the sour cream, again mixing until it just disappears, then add the rest of the flour. Once everything has been fully incorporated remove the bowl from the mixer and gently fold in using your spatula the peaches and some almond extract. Pour the batter into your bundt tin and gently tap on the counter to get rid of air bubbles and smooth over the top. Bake for 1 hour or until a cake tester inserted into the centre comes out clean
  4. Leave on a wire rack to cool for 20 minutes before transferring to the wire rack to cool completely. When cold, you can make your filling.
  5. Split the cake first, place one hand on top of the cake and using a large serrated knife cut into the cake splitting it in two as you would do to make layered for a layer cake. To make your whipped cream filling add some whipping cream to the bowl of an electric mixer fitted with a whisk attachment, add two teaspoons of caster sugar and whisk until soft peaks form. Meanwhile add a few drops of LorAnn raspberry oil, tasting as you go and stop when you’ve reached the flavour your happy with.
  6. Spread the raspberry cream filling on the bottom layer of the cake and dot with fresh raspberries before placing on the top part.

Notes

* Bundt cake recipe adapted from Martha Stewart

* Store the cake in the fridge, it will last for up to 2 days.

 

Check out what the other #bundt bakers have in store this month with their delicious bundts!

Thanks to Felice from All That’s Left are the Crumbs for choosing the stone fruits theme this month!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.