Foodie Friday #9 – Cake-Off
It's Foodie Friday! This week Nick and David are having a cake-off!
Hit the play button below to see how Nick and David make their cakes! The full recipes are just here.
Nick says…
It's Foodie Friday! I have a real passion for food, and having owned quite a few restaurants over the years I've picked up some great cooking tips.
Over the next few weeks we'll be giving you some quick and easy ways to make the food you cook every day at home even tastier.
Have a go and let me know how you get on!
David Moore
David Moore has been a prominent figure in the food industry since starting his career at The Box Tree, Ilkley over 30 years ago. He followed The Box Tree with a 6 year stint at Le Manoir aux Quat Saison in Oxford with Raymond Blanc, before founding Pied à Terre in 1991. L’Autre Pied followed in 2007 and a pop-up, Pieds Nus, in 2013.
Nick's Fridge Cake...
Ingredients
- 400g unsalted butter
- 200ml golden syrup
- 100g cocoa powder
- 200g raisins
- 800g digestive biscuits
Method
- Grease a 20cm square tin with butter
- Melt the butter and syrup in a pan over a low heat
- Place the biscuits in a resealable sandwich bag, and seal
- Crush the digestive biscuits into chunk, using a rolling pin
- Mix the biscuits with the dry ingredients
- Mix it all together
- Spoon the mixture into the tin, and leave in the fridge overnight to set
- Eat in the morning!
David's Crispy Caramel cake...
Ingredients
- 5 Mars Bars, chopped
- 150g butter, chopped, plus extra for greasing
- 100g Rice Krispies, or other puffed rice cereal
- 75g plain chocolate
Method
- Grease a shallow, rectangular tin with butter
- Suspend a large heatproof bowl over a pan of simmering water
- Add the Mars Bars and butter to the bowl
- Stir until melted, smooth and well-combined
- The mixture will curdle at first, but keep stirring or whisking and it will become smooth
- Remove the bowl from the heat
- Add the Rice Krispies and fold until coated in the chocolate mixture
- Spoon the mixture into the prepared tin
- Press down to form an even layer, pushing the mixture into the corners and sides of the tin
- Set aside to cool
- Meanwhile, suspend another heatproof bowl over the pan of simmering water
- Melt the chocolate in the bowl
- Drizzle or spread it over the cooled chocolate crispy cake
- Set aside to cool and harden
- Cut into squares when cool
So... who made it better?!