No, I didn’t stutter. I really did bake a cake, decide that it wasn’t ‘desserty’ enough and stuffed it with a layer of cheesecake. Sometimes I do not know when to stop! I made a classic Victoria sponge for this because I had some lovely […]
Is it bad that these days I only ever buy bananas with the intention of letting them get over-ripe in my fruit bowl and then turning them into various incarnations of vegan banana bread? I just love it, I don’t think that I would ever bother to make a banana bread or cake with butter and eggs again, this vegan version is so good. It’s a perfect recipe to adapt to your own tastes too, adding in whatever extras you like, dried fruit, nuts, chocolate chips – just toss in a handful of whatever you fancy.
3 tbsp dark rum
3 extremely ripe bananas
50g soft light brown sugar
65ml vegetable oil
1 tsp vanilla extract
135g plain flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp allspice
Pre-heat your oven to 180°c and grease and line a loose bottomed cake tin. Warm the rum and raisins and then set aside so that the fruit can soak up the liquid.
Beat (or blend) together the bananas, soft brown sugar, vanilla and oil until quite smooth. Sift together the remaining ingredients except for the demerara before folding these into the wet mixture. Stir through the rum soaked raisins. Pour the batter into the prepared tin, sprinkle the top with demerara sugar and bake the cake for around 40 minutes. The cake should feel light and springy with a lovely golden crust.
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]
The blossom is just starting to appear on my cherry tree and it reminded me that there was a little stash of last years fruit in my freezer. But what should I do with this treasure that I squirreled away? Make a delicious cake of course!
I am completely besotted with this recipe. I can’t get over how well the tonka bean goes with the cherries, I suppose it’s because it has flavours of vanilla, nutmeg, cinnamon and almond, which all go really well with cherry.
The ermine (cooked) frosting is delicious, light, silky and fluffy – so much better than just beating together some butter and icing sugar. The light, golden sponges are just a classic Victoria sponge, which you can never really go wrong with can you!
If you can’t find tonka beans then 1 tsp of vanilla, a pinch of ground cinnamon and a pinch of nutmeg does a fairly decent impression of the flavour.
the weight of the eggs (inc. shells) in softened butter, sugar and self-raising flour
pinch of salt
1 1/2 tsp baking powder
1 tonka bean, finely grated
3 tbsp milk
filling & frosting
250g pitted cherries (frozen is fine)
squeeze of lemon juice
150g + 3 tbsp sugar
2 tbsp cornflour
200g softened butter, cubed
fresh cherries and dark chocolate to decorate
Pre-heat your oven to 180°c and grease and line 3 identical cake tins.
Beat together the butter, salt and sugar until they are pale and fluffy. Beat in the eggs, one at a time, following each one with a spoonful of flour to reduce the risk of the mixture curdling. Sift the remaining flour with the baking power and grated tonka bean before sifting for a second time into the batter mixture. Briefly beat again until the mixture is smooth and then stir in the milk to leave you with a nice dropping consistency. Divide the mixture evenly between the prepared tins, smooth off the tops and bake for 25 minutes, until the sponges are nicely risen, golden and feel springy to the touch. Leave to cool on a wire rack.
Make the filling and frosting whilst the sponges are baking and cooling. Roughly chop the cherries and combine them in small pan with three tablespoons of the sugar and a squeeze of lemon juice. Bring to the boil and then simmer until the juices thicken and the fruit becomes soft and pulpy. Set aside to cool.
Prepare the frosting base by mixing together the remaining 150g of sugar, the flour and cornflour with two tablespoons of juice from the cooked cherries. Stir it together before adding the milk (this will prevent the cherry juice from turning the milk sour). Make sure it is all well blended and there are no lumps before gently heating the mixture. Stir it continuously until you have a very thick, smooth custard. Transfer to a large mixing bowl and leave to cool completely.
Use an electric mixer to whip the custard base before whipping in the butter, a few cubes at a time until you’re left with a thick, fluffy, silky-smooth buttercream. Place half of this in a piping bag fitted with a round tip. Beat the cooked cherries into the remaining frosting.
To assemble the cake place one of the sponges onto a serving plate and spread it with half of the cherry/frosting mixture. Pipe small blobs of the plainer frosting around the edge before carefully topping with another of the sponges. Repeat the filling and piping process and then pop on the final sponge. Pipe a generous swirl of the plain frosting on the top and then use a pallet knife to spread and smooth it out. Pipe 12 blobs of the buttercream around the top of the cake and top each one with a chocolate dipped cherry. Sprinkle a little grated chocolate onto the centre of the cake. Chill before serving to allow the buttercream to firm up.
Look me in the eye and tell me that you don’t want to eat one of these right now. Rich, fluffy chocolatey sponge absolutely smothered in sticky, salty miso caramel. Sounds pretty delicious doesn’t it? This is perfect comfort food. It’s cosiness on a plate! […]
What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]
After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles!
To start with though I thought that I would take advantage of the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries
60g butter (room temperature)
120g cream cheese
60g icing sugar
Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.
Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!
Happy summer solstice everyone! It’s the longest day of the year for those of us in the Northern Hemisphere, which means more hours of daylight (and hopefully sunshine) and as far as I’m concerned that’s cause for celebration. One year (a really, really long time […]