G. T. CAKE
For good times, but not for the faint at heart; extremely rich and dense chocolate cake.
Provided by Sarah and Annette
Categories Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, combine graham cracker crumbs, melted butter and 1/8 cup sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
- In saucepan, cook and stir chocolate and whipping cream over low heat until chocolate is melted. Transfer to a large bowl and set aside.
- In a separate large bowl combine eggs, 3/4 cup sugar and flour. Beat for ten minutes, until fluffy and lemon colored. Fold 1/4 of egg mixture in chocolate mixture to lighten; then fold chocolate mixture back into egg mixture. Pour into crust lined pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or until puffed around edges and halfway into the middle. Cool in pan for 20 minutes. Remove sides of springform pan. Allow to cool completely.
Nutrition Facts : Calories 453 calories, Carbohydrate 50.1 g, Cholesterol 130.3 mg, Fat 27.1 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 14.7 g, Sodium 154.5 mg, Sugar 37.8 g
GRITS CAKES
Steps:
- Combine the milk and garlic in a large saucepan and heat over high heat until scalding. Reduce to a simmer and, using a wooden spoon, slowly stir in the grits. Cook over low heat, stirring constantly, for 8 to10 minutes, until the mixture is the consistency of mush. Remove from the heat and stir in the ham, cheese and chives. Season with salt and pepper and the cayenne.
- Depending on the shape you desire, pour the mixture into a lightly oiled 9 by 9-inch square pan or other shallow pan. Cover tightly with plastic wrap and cool to room temperature, then refrigerate for 2 to 3 hours, until firm.
- Unmold the grits mixture and slice or cut into the desired shapes.
GIN & TONIC CAKE
Fan of gin & tonic? What could be better than your favourite tipple in cake form? A fabulous showstopper for afternoon tea or a summer celebration
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h45m
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas mark 4. Greese and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and 200g of the sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one. If the mixture looks like it might split, add a tablespoon of your flour, then fold in the rest of the flour. Mix the natural yogurt with the juice of one of the limes and 50ml of the gin, then add this to the cake mixture to make a thick and silky mixture. Split the mixture between the cake tins and bake for 35 mins until a skewer comes out clean.
- Meanwhile, make the syrup. Put the remaining sugar, tonic water, juniper berries and juice of one lime into a saucepan over medium heat. Once the sugar has dissolved, bring to the boil and cook for 5-7 mins, until it's a thick syrup. Cool for 5 mins, strain then pour in the remaining gin and set aside.
- Once the cake is out of the oven, allow to cool for 5 mins, then prick all over with a skewer, then liberally spoon the syrup mix over both of the cakes. Allow to cool completely in the tin.
- To make the buttercream, beat the butter until soft, then add the icing sugar, a little at a time to avoid a sugar cloud! Once fully incorporated, add the milk and the zest of the limes.
- To assemble, place one of the cake layers on a cake board, cover with 1/3 of the buttercream then sit the second cake layer on top. Cover this, too, in just a thin coat of icing then put the cake in the fridge for 30 mins to firm up - this will make it easier to get the rest of the icing on smoothly. Use the remaining buttercream to cover the top and sides of the cake.
- To decorate, mix the lime zest with the sugar. Sprinkle this over the cake and finish with lemon sherbets, lime slices, cucumber ribbons, party straws and any other gin & tonic paraphernalia you fancy.
Nutrition Facts : Calories 517 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.77 milligram of sodium
CLASSIC G&T
Want to know the secret to a great G&T? It's not just the gin but lots of ice which melts slower than a few cubes thrown in, to stop it diluting too quickly
Provided by Miriam Nice
Categories Cocktails
Time 5m
Number Of Ingredients 4
Steps:
- Pack a large glass with lots of ice, add a wedge of lime, then pour over 50ml London dry gin. Top with 50ml soda water and 50ml tonic water.
Nutrition Facts : Calories 144 calories, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Sodium 0.03 milligram of sodium
G. T. CAKE
For good times, but not for the faint at heart; extremely rich and dense chocolate cake.
Provided by Sarah and Annette
Categories Chocolate Cake
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, combine graham cracker crumbs, melted butter and 1/8 cup sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan.
- In saucepan, cook and stir chocolate and whipping cream over low heat until chocolate is melted. Transfer to a large bowl and set aside.
- In a separate large bowl combine eggs, 3/4 cup sugar and flour. Beat for ten minutes, until fluffy and lemon colored. Fold 1/4 of egg mixture in chocolate mixture to lighten; then fold chocolate mixture back into egg mixture. Pour into crust lined pan.
- Bake at 325 degrees F (165 degrees C) for 45 minutes, or until puffed around edges and halfway into the middle. Cool in pan for 20 minutes. Remove sides of springform pan. Allow to cool completely.
Nutrition Facts : Calories 453 calories, Carbohydrate 50.1 g, Cholesterol 130.3 mg, Fat 27.1 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 14.7 g, Sodium 154.5 mg, Sugar 37.8 g
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