Starbucks on a Sunday

 

Date: 15/9/2013

Background: What is better than a lazy rainy Sunday than chatting with coffee and cake? Nothing, that’s what! Unless maybe we took away the rain?

What: Cinnamon Swirl

How much?:  £2.50?

What was Good: For someone who is not normally a pastry person, this really caught my eye! With its topping of white smooth icing and golden flaky dough, I really wanted to eat it as soon as I saw it! What I love most about eating this delicious sweet bready delight, is getting to slowly unfurl it from itself, so you get the changing texture from firm yet chewy on the outside, to soft and light, melt-in-the-mouth in the middle. And the squidgy fruit and tangy orange cream cheese icing added to the great delight I gained from choosing this confection over my usual chocolate/muffin option.

What was Bad: I probably would have enjoyed a touch more cinnamon actually. But otherwise, next time I go to Starbucks, I will definitely be choosing a Cinnamon whirl again!

Would I have it again: See above. Yes I certainly would!

Waffle-o-meter:

When in Worcester… Eat Orange and Almond Cake?

 

Date: 8/12/12

Background: Since me and my housemates departed in June, we have spent far too little time together due to our very busy schedules, all across the country now! So coming close to Christmas we decided it was about time we saw each other! We headed to Worcester in the morning to see our Sarah, and went for coffee and cake in a quaint little coffee shop.

What: Orange and Almond Cake

Where: The Boston Tea Party Coffee Shop, Worcester

How Much?: £2.50

What was Good: It was lovely and moist, as you would expect from a cake with ground almonds. Ground almonds are an amazing ingredients really, because you are able to make a delicious cake, which in theory could be gluten free! But I like it most for the texture and consistency, light and moist. The flavour was really delicate really, not zesty and strong like some orange cakes, but there was definitely a citrusy presence. On top of the cake was a layer of toasted sliced almonds, which also added a nice nutty depth and crunch to the whole cake.

And the Coffee Shop itself was really quirky, with mismatched vintage/2nd hand chairs, tarnished old chairs and tables, funny and bizarre decorations, and a really nice selection of drinks, cakes, pastries and main meals, which looked really homely and welcoming!

What was Bad: HOWEVER, I was somewhat disappointed by this cake for two reasons. One was that the burnished edges of the cake tasted burnt, and burnt cake tastes bitter, which really spoilt the overall taste. Secondly, the topping of the cake, above the layer of sliced almonds, was a really strange jelly kind of chewy, tacky, substance which tasted like marmalade. It was very sickly, and had the texture of a firmly set Turkish delight. I do not like Turkish delight, and I definitely did not like this strange accompaniment! Very disappointing Boston Tea Party!

Would I Buy It Again?: No, for the reason that I really did not like the random chewy orangeness!

Waffle-O-Meter:

Chocolate and Orange Drizzle Cake Cake [HOW TO MAKE]

Date: 8/10/12

Background: I am currently waiting to start my new job, and so I find myself with this magical thing called spare time. So I decided to make a Chocolate and Orange Cake, in a onesie. End Of.

How Much?:  Well I had most of the ingredients already in the store cupboard, so I probably spent an extra £1.30 on the orange and sunflower spread

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Ingredients:

• 3 medium free range eggs (weight ~180g- shells on)
• (weight of the eggs) 180g caster sugar
• (weight of the eggs) 180g sunflower spread/unsalted butter
• 150g self raising flour
• 30g cocoa powder
• Coursely grated rind of 3/4s of an orange + juice of half an orange
• 1/2 tsp baking powder

For the butter cream:

• 20g butter/sunflower spread
• 200g icing sugar
• 20g cocoa powder to taste

For the icing:

• 200g icing sugar
• Remaining orange zest finely grated
• Juice of half an orange

Equipment:

• 2 x 8”/20cm diameter sandwich/cake tins
• Scales
• Wooden spoon
• Spatula
• Mixing bowl
• Grater
• Sieve
• Bowl

Method:

1. Preheat oven to 180C/Gas Mark 4
2. Grease tins with butter/sunflower spread and line with preferably baking parchment/greaseproof paper but I used tin foil
3. Weigh 3 medium free range eggs (mine weighed 180g)
4. Weigh out the equivalent in caster sugar and sunflower spread (forgive me bakers out there) or butter
5. Cream together the spread/butter and sugar until white and fluffy in a bowl using wooden spoon
6. Weigh out the flour and cocoa powder
7. Using a sieve, sift 1/3 of the flour into the wet mixture
8. Crack 1 egg into the flour, cocoas, butter and sugar mix
9. Beat gently the egg and flour together until incorporated
10. Repeat this for the remaining 2/3 flour and 2 eggs
11. When fully incorporated add the grated zest of 3/4s of an orange, the juice of half an orange and 1/2 tsp baking powder
12. Mix together carefully
13. Add half the mix to each prepared sandwich tin and level with a spatula
14. Place in the preheated oven on the middle shelf and cook for around 20mins or until a cake testing implement comes out clean and the cake springs back when gently touched
15. Allow the cakes to cool before turning out of the tins
16. When turned out allow to cool to room temperature

To decorate:

1. Beat together the cocoa powder, icing sugar and spread/butter to a smooth light butter cream
2. Spoon the butter cream onto the bottom cake and using a butter/palate knife spread evenly to a 2-3mm thickness, around 1cm from the edge of the cake
3. Carefully place the remaining sandwich on top of the cake and buttercream
4. Mix together the icing sugar, orange juice and orange zest until smooth
5. Pour the icing onto the centre of the cake and smooth outwards
6. Allow the icing to set, and ENJOY!

Video:

Whatever made me think a Onesie would be a good idea?!

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What was Good: The cake was moist and perfectly cooked! It was soft and chocolaty, slightly bitter but still deliciously sweet and the subtle hint of orange is equally as tasty. The buttercream added a nice sweetness to the pudding and thankfully did not overwhelm it and make it sickly. The icing was deliciously zingy and tangy which cut into the sweet smooth buttercream nicely. Overall, it may not have been absolutely stunningly pretty, but the cake itself was delicious, and I look forward to eating the rest of it!
What was Bad: Deciding to video myself making a cake in a onesie? I look about 5 stone heavier.. Other than that, maybe I would add the zest of another 1/2 or a whole grated orange, to make the taste of orange more present, as opposed to an after note. The only other thing was that I did not combine the icing sugar for the icing and so there were little lumps in it… Lol..

Waffle-O-Meter:





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