What would escovitch fish be without the penultimate complementing #Festival! This and a whole lot of great items await you in our Easter Menu. Check out the vid to see all on offer! But hurry as the last call for orders is today! 😅
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🐣 Easter has always been a season of reflection and togetherness, and our menu has returned this year. A lot of classic and new entries this year. Feast your eyes on the most bountiful of options:
• Escovitched Red Bream 🐟
• Festival
• Cinnamon Buns
• Cake Tray bakes 🍰:
#RumAndRaisin 🥃🍇 #CookiesAndCream 🍪🥛
#RedVelvetandBaileys ✨🎂❤️
#VanillaCake 🍰 #LemonandBlueberry 🍋🫐
• Cake Truffles:
#CookiesNCream #RedVelvet
Let’s make Easter extra special this year! *For details and to order, email me: [email protected]
I’m a big fan of the sponge cake traybake. They’re really quick and easy to make, they cut into equal size pieces, so no one squabbles about portion sizes, and they’re almost always delicious. This recipe for Tottenham Cake is as simple as it gets really, and the bright pink icing doesn’t have an artificial colour anywhere near it, which is a good thing indeed.
The first Tottenham Cake was made…
This recipe was supposed to mimic cranberry bliss bars from Starbucks but I didn’t have the white chocolate I thought I had when I started making them. I switched to semi sweet chocolate and mostly followed the recipe, I added a splash of almond extract to the batter and a splash of vanilla to the frosting. Came out delicious
• 300g/10½oz unsalted butter, softened, plus extra for greasing
• 300g/10½oz caster sugar
•.6 free-range eggs
• 300g/10½oz self-raising flour
•1 tbsp vanilla extract
• 2 tbsp milk
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐛𝐮𝐭𝐭𝐞𝐫𝐜𝐫𝐞𝐚𝐦 𝐢𝐜𝐢𝐧𝐠:
• 50g/1¾oz good-quality dark chocolate (minimum 70% cocoa solids)
• 100g/3½oz unsalted butter, softened
• 200g/7oz icing sugar
•1 tsp vanilla extract
• Milk, to loosen
• Crushed malted milk balls, sprinkles or other chocolates, to decorate
𝗠𝗲𝘁𝗵𝗼𝗱
•Preheat the oven to 180C/160C Fan/Gas 4.
•Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.
• In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.
•Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.
• Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.
•Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.
• Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.
𝗠𝗲𝘁𝗵𝗼𝗱 for the icing
1. Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.
2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and beat again.
3. Fold in the melted chocolate until completely incorporated.