A Cornish girl's food adventures

Tag: cake

Plum & pecan crostata

Plum & pecan crostata

This is such a wonderful bake, part cake, part tart – I love the crumbly, buttery pecan pastry on this, wrapped around the fluffy filling and sticky fruit. This is a lovely autumnal bake and you can easily adapt it to use different fruits and […]

Cheesecake cake

Cheesecake cake

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 […]

Strawberry gateaux

Strawberry gateaux

My friends allotment is awash with strawberries. Delicious plump, sweet, ruby-red berries – she could open a pick-your-own! She generously gave me so many (and some plants) that I had enough for this cake, the strawberry and mascarpone tart from a week or so ago and several jars of jam.
In the height of summer ripe strawberries are one of the loveliest things that you can eat, and of course you should have them with cream. This (slightly retro) gateaux shows them off perfectly with its layers of fluffy Genoese sponge and white chocolate cream.

Ingredients
Genoese sponge
3 eggs
100g sugar
100g plain flour
20g butter, melted
1 tsp almond extract
compote
250g strawberries
1 tbsp sugar
1/2 tbsp cornflour
filling
125g white chocolate
300ml cream

toasted flaked almonds & extra berries to decorate

Preheat your oven to 180°c and grease and line an 8 inch springform cake tin.
Whisk the eggs and sugar until they are pale yellow, thick and fluffy and the whisk leaves a trail in the mixture (ribbon stage). This should take a few minutes in a stand mixer. Sift in half of the flour and carefully fold it in, be gentle – you don’t want to lose any volume. Repeat with the other half of the flour. Drizzle the melted butter and almond extract around the edge of the mixing bowl and fold again. Pour the batter into the prepared tin and bake the sponge for 25 minutes. It should be well risen and golden when it’s done. Leave to cool on a wire rack.


Roughly chop the fruit and combine it with the sugar and cornflour in a small pan. Cook over a gentle heat for several minutes until you have a thick compote. Set aside to cool.
Melt the chocolate and leave to cool a little whilst you whip the cream to a soft peak. Gently whisk the cooled chocolate into this.
Carefully slice the sponge into three layers and place the bottom one on a serving plate. Spread a quarter of the chocolate cream over the sponge and then spoon on half of the compote. Repeat this layering with the second layer of sponge. Place the final layer of sponge on top and spread on half of the remaining cream, put the rest into a piping bag fitted with a round or star-shaped nozzle. Pipe this around the edge of the cake and pile some extra berries into the centre and sprinkle on some flaked almonds to decorate. Chill for an hour or two before serving.

I’ve also shared this recipe via the #bakingcrumbs linky run by joskitchenlarder.com and applytofaceblog.com

Banana rum raisin cake

Banana rum raisin cake

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 […]

Vegan rhubarb and ginger cake

Vegan rhubarb and ginger cake

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 […]

Lime and coconut drizzle cake

Lime and coconut drizzle cake

For my birthday this year I thought that I would keep things simple and just make this lovely loaf cake, to be sliced and enjoyed with a cup of Earl Grey tea.
Obviously being a drizzle cake it’s lovely and moist (sorry but there isn’t a more appropriate word when it comes to drizzle cake) but it’s the lime and coconut combination which makes this a little bit special, a little bit more tropical than the classic lemon flavour. It’s got a light, tender crumb from the coconut and a wonderful fragrant tang from the lime. Delicious!

Ingredients
175g butter
175g sugar
zest of 3 limes
pinch of seasalt
3 eggs
150g self-raising flour
50g desiccated coconut
splash of milk
juice of one lime
75g granulated sugar

Grease and line a loaf tin and pre-heat your oven to 180°c. Combine 175g sugar with the lime zest before creaming it together with the butter and salt until the mixture is nice and fluffy. Beat in the eggs, one at a time, and then sift in the flour. Briefly beat the batter to combine everything and then stir in the coconut. Loosen the batter to a soft dropping consistency with a splash of milk and then pour it in to the prepared tin. Smooth off the top and bake the loaf for 50 minutes, by which time the top should have a deep golden crust and a skewer should come out clean if you poke the cake with it.
Combine the juice with the remaining 75g of sugar. Turn the cake out onto a wire rack , making sure that it is the right way up. Use a skewer to poke tiny holes all over the top of the loaf and then spoon the juice and sugar over the top of the warm cake (it’s a good idea to put a plate/tray underneath the rack to catch the drips). Leave the cake to cool and soak up the drizzle before slicing and serving.

Cherry and tonka bean layer cake

Cherry and tonka bean layer cake

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 […]

Chocolate and miso caramel sponges

Chocolate and miso caramel sponges

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! […]

Squash & apricot loaf

Squash & apricot loaf

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. It’s got great texture and the rich creamy maple cream cheese frosting finishes it off beautifully. The recipe is really quick to throw together so you can have one of these baking in the oven in no time.

I’ve used oil rather than butter in this because at this end of the year it’s pretty much impossible to persuade butter to become room temperature in my kitchen, so oil makes for a nice easy shortcut!

Ingredients
cake
100ml vegetable oil
90g sugar
40g maple syrup, something with plenty of flavour
2 eggs
pinch of salt
150g plain flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp bicarbonate of soda
1 tsp baking powder
150g grated butternut squash
75g dried apricots, chopped
35g pistachios, roughly chopped
frosting
60g butter
120g full fat cream cheese
50g icing sugar
1 tbsp maple syrup

Pre-heat the oven to 180°c and grease and line a loaf tin. Beat together the oil, sugar, maple syrup and salt for a minute or two and then add the eggs. Beat until the mixture becomes a little foamy. Sift the flour, raising agents and spices into this mixture and then beat it again to leave you with a nice smooth batter. Briefly beat in the grated squash, chopped apricots and chopped pistachios before pouring the batter into the prepared tin. Bake the loaf for 50 minutes, covering the top with foil if it gets a little too brown.
Leave to cool in the tin for a few minutes and then turn it out onto a wire rack to cool completely.


Make the frosting by beating together the butter and cream cheese until they are well blended. Add the icing sugar and maple syrup and beat until you have a thick fluffy frosting. Spread this over the top of the cake and then pop it in the fridge to firm up a little before slicing.

“Baking
Blackberry & apple bundt cake

Blackberry & apple bundt 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 […]