Perfect recipes for celebration

Pink velvet cake
Continuing on from last week’s article I am giving you another wonderful cake recipe that is ideal for Communions or Confirmations. Here at Tynan’s we try out all our recipes first and then we taste them to make sure they taste moist and perfect. This Pink Velvet Cake is really delicious and not over sweet, it freezes really well and it can be finished with the Mascarpone and Fresh Cream Frosting the day before you need it. Also this week we have included a recipe for a beef curry, which has really great flavours and can be prepared in advance for those busy days.

Continuing on from last week’s article I am giving you another wonderful cake recipe that is ideal for Communions or Confirmations. Here at Tynan’s we try out all our recipes first and then we taste them to make sure they taste moist and perfect. This Pink Velvet Cake is really delicious and not over sweet, it freezes really well and it can be finished with the Mascarpone and Fresh Cream Frosting the day before you need it. Also this week we have included a recipe for a beef curry, which has really great flavours and can be prepared in advance for those busy days.

Beef Curry

1 Onion, chopped

2 Chillies, chopped

3 Garlic Cloves, crushed

1tbsp Rapeseed Oil

2lb Striploin Steak, cubed

1 Cinnamon Stick

1tsp Coriander Seeds

1tsp Ground Cumin

1tsp Ground Turmeric

1 Tin Light Coconut Milk

1 Tin Chopped Tomatoes

½tsp Sugar

10 Baby Potatoes

Coriander Leaves, to garnish

Salt & Black Pepper

Heat the oil in a large pan, add half the steak and brown on all sides, remove from the pan with a slotted spoon and repeat with the remaining steak pieces. Now add the cinnamon, coriander, cumin and turmeric to the pan and stir, add in the onion, chilli and garlic and cook for 5 minute, stirring all the time, next stir in the coconut milk, tomatoes, sugar and the beef, season with the salt & pepper, cover the pan and simmer for 40 minutes. Add in the potatoes and continue to simmer until the beef and potatoes are tender. When cooked remove the cinnamon stick. Serve garnished with coriander leaves.

Pink Velvet Cake

4oz Butter, softened

12oz Caster Sugar

1tsp Vanilla Extract

2 Eggs

8oz Plain Flour, sifted

2tbsp Cornflour

2tbsp Cocoa Powder

250ml Buttermilk

1tsp Rose Pink Food Colouring

2tsp White Vinegar

1tsp Baking Powder

2oz Flaked Coconut

Mascarpone & Fresh Cream Frosting:

8oz Cream Cheese

8oz Mascarpone Cheese

6oz Icing Sugar

1tsp Vanilla Extract

310ml Whipped Cream

Preheat the oven to 180°. Grease and line two 9” round cake tins. Beat the butter, sugar, vanilla extract and eggs together until light and fluffy. Stir in the flour and cocoa, add the food colouring to the buttermilk and fold into mix. Add the bread soda to the vinegar, allow to fizz then fold into the cake mixture. Pour ½ the mixture into each of the cake tins and bake for 25 minutes.

Turn onto a wire tray and leave to cool, when the cake is cooled place in the fridge, this allows to cake to firm up and makes it easier to ice.

To make the frosting: beat the cream cheese, mascarpone cheese, icing sugar and vanilla extract together and then fold in the whipped cream. Place in the fridge for about 30 minutes. Split each cake in half and spread each layer evenly with the mascarpone frosting, spread the remaining frosting around the sides and on top of the cake and press the flaked coconut onto the sides of the cake to decorate.