Posts Tagged ‘Kay’s cakes’

Kay’s Savoury Shortbread Buttons!

Wednesday, September 26th, 2012

Savoury Shortbreads

This recipe is from our wonderful baker Kay. Using some lovely herbs from our piece of land out in Sopley, the New Forest. Fairly quick and easy to make too! So here you go:

Ingredients –

-          170g flour

-          125g butter

Rub the butter into the flour and add one or a mix of the following:

-          5g parmesan

-          Pinch of cracked black pepper

-          Pinch of fresh or dried herbs – we use herbs from the Urban Farm out in Sopley!

-          Couple of finely chopped sundried or black olives


Method –

-          Squish your mixture together to get a smooth soft dough, careful not to overwork it though

-          Rest – both you and the dough ;)

-          Roll out the mixture on a lightly floured surface until it’s approximately ¼ inch thick

-          Stamp out 1 ½ inch rounds of whatever shape you fancy

-          Place the rounds onto a baking sheet lined with parchment (they do tend to keep their shape so can be placed fairly close together)

-          Bake in a preheated oven on 175*C for approximately 20minutes until they start to colour. Please note, ovens vary in temperature, so please check the shortbreads as they bake

-          Leave them to cool slightly and then enjoy!


We at Urban think these are lovely with a bit of cheese and chutney :)


A bit of something naughty!

Wednesday, July 18th, 2012
White choc and raspberry cheesecake

Don’t know about you, but we’re fed up of this awful weather! We’ve heard sunshine is just around the corner and that next week we’re due, dare we say it, a heat wave! But until then, we thought we give you a little something to cheer you up.

If you’re looking for something to do at home on one of these dull days we’re having, have a go at baking Kay the cakes ‘raspberry and white chocolate baked cheesecake’!

This scrumptious, delicious and very yummy recipe will make you a cheesecake fit to serve 12 people. And if you don’t want to share it, no worries, just tuck in. No one will ever know ;)


For the top of the cheesecake:

-           1kg soft cheese

-           5 whole eggs

-           300g melted white chocolate

-           100g raspberries

-           1 vanilla pod

For the biscuit base:

-           1 pack of digestive biscuits

-           Block of butter

For the compote:

-           1 punnet of raspberries

-           1 cup of sugar

-           1 vanilla pod



-  To start you’ll want to crush your biscuits. We find it best to pop them all in a tea towel and give them a good old smash on the kitchen side – don’t damage your kitchen side mind ;)

- Melt your butter on the hob. Once melted, add your biscuit crumbs and give it a good mix.

- Next, get a cake tin and push all of your biscuit crumb mixture to the bottom. Place your mixture in the fridge to cool for approximately one hour.

- Melt your white chocolate on the hob. Then take your soft cheese, whole eggs and vanilla pod and mix together. Add your melted chocolate to this mixture.

- Fold your raspberries through the mixture and once everything is blended together, remove the biscuit base mix from the fridge and add your topping.

- Preheat your oven to 150*C and pop your cake mixture in for approx half hour.

- While your cheesecake is cooking, you can make your accompanying compote. Add your punnet of raspberries, cup of sugar and other vanilla pod together in a pan and cook on the hob over a low heat for approx 20 / 25 minutes.

- Meanwhile, once your half hour is up, remove your cake from the oven and check if it wobbles – that’s right, we said check it for wobbly bits ;) – If it’s too wobbly pop it back in the oven for a few more minutes, if it’s just a little wobbly, leave it on the side to cool down and set.

There you have it. Tuck in! You can find this recipe and lots of other lovely stuff, including a cocktail recipe, info on our new cube and balcony and a bit about two very worthwhile charities, in our July e-newsletter. Enjoy. X


Come and join us at the Bournemouth Food Festival!

Thursday, June 28th, 2012

Urban Reef is going to the market!

From Friday June 29th to Sunday July 1st the Bournemouth Food and Drink Festival will be in the town square and us Urban folk will be a part of it. Pop down and see us on our deli stand where we’ll have a host of homemade treats, from Kay’s cakes (millionaire’s shortbread, carrot cake and biscotti bags to name just a few) as well as house baked breads and thirst quenching homemade lemonades.

Our brother hotel, Urban Beach, will also be a part of all the festival fun. Three members of the experienced crew, Chris Warwick, Adam Haines and Christian Bell will be in the town centre from 5.30pm till 6pm on Friday 29th showcasing some of their classic Urban cocktails. They’ll be demoing the delectable delights and there will also be a bit of audience participation – thats got to be worth popping down for ;)

So there you have it, you can read more about the festival via: And if you fancy a chilled out weekend, come down to Urban Reef, sit on our balcony, look out to sea, enjoy a glass of vino and relax.



Bournemouth Food and Drink Festival 2011

A story about Kay’s cake

Wednesday, April 4th, 2012

For those of you taking your lunch break, we thought we’d give you a little story to enjoy. Hopefully we’ll get your mouth watering and your taste buds tingling, and you’ll want to pop in for a coffee and a big chunk of cake (or perhaps two pieces!) You can always grab a slice to takeaway if you’re too busy to stay, we don’t mind.

Berry frangipane cupcakes


“Kay is our beautiful baker who gets up super early to bake lots of tempting treats which you will fi­nd in our deli.

Kay's carrot cake



You can’t be a baker unless you like cake, it’s the law, and Kay told us she’s rather partial to a wedge of carrot cake – apparently it helps her to see in the dark ;)




Selection of Kay's cakes




Kay is kept especially busy every day baking lots of cookies, millionaire’s shortbread & chocolate fudge cake. Her brownies are also bestsellers, but for those who prefer white chocolate, Kay makes white choccy blondies too!

The end.”