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 […]
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!
makes 4 individual sponges
50g soft brown sugar
50g white sugar
120g plain flour
30g cocoa powder
1 tsp baking powder
splash of milk
60g soft brown sugar
4 tbsp creme fraiche
1 tsp white (shiro) miso
Beat together the butter and sugars until they are nice and fluffy. Beat in the eggs, one at a time. Sift together the flour, cocoa and baking powder to ensure that they are well blended, before sifting them into the egg/butter mixture and folding it in. Add a splash of milk to loosen the sponge batter to a nice soft consistency.
Grease four individual pudding moulds and divide the batter evenly between them. Cut four pieces of grease-proof paper, big enough to cover the top of the moulds, and fold a pleat into each of them. Do the same with some foil. Place a piece of the paper and a piece of the foil as a lid on each of the pudding moulds, making sure that the pleats match up. Use a rubber band or piece of bakers twine to secure the foil and paper around the rim of the moulds.
Place the puddings in the steamer and steam them for around 30 minutes, making sure that the pan underneath doesn’t boil dry. Let them stand for a few minutes once they are cooked before running a knife around the inside edge and turning them onto serving plates.
Whilst the puddings are steaming you can make the caramel sauce. Melt all the sauce ingredients together in a small pan over a gentle heat. Let it bubble for several minutes, until it becomes smooth and glossy and thickens a little. Pour the warm sauce over the hot puddings before serving.
I’ve added this to the #bakingcrumbs linky hosted by www.applytofaceblog.com and www.joskitchenlarder.com
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. […]
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 ago) I actually spent the summer solstice at Stonehenge, which really was quite a party!
I think this cake is a perfect celebration of summer with all those juicy seasonal berries, it actually reminds me a little bit of a Swedish Midsummer Cake. It’s essentially a gussied-up Victoria sponge but with white chocolate frosting that makes it just a little bit more special. Whether you’re celebrating the solstice or not, how could you resist a slice of this!?
the weight of the eggs (inc shells) in butter, sugar and self-raising flour
1 tsp baking powder
pinch of salt
2 tbsp milk
zest of 1 lemon
150g mixed berries (whatever is in season)
1/2 tbsp cornflour
juice of 1/2 lemon
1 tbsp cornflour
100g white chocolate
100g butter, room temperature
extra berries to decorate
Pre-heat your oven to 180°c and grease two sandwich tins. Place a disc of baking parchment in the base of each just to be extra certain that nothing is going to stick.
Weigh your eggs, in their shells so that you know how much flour, butter and sugar you’ll need.
Sift together the flour and baking powder a couple of times and set it aside. This will get plenty of air into it.
Beat together the lemon zest, butter and sugar until it is pale, thick and fluffy, this should take a minute or two using a hand or stand mixer.
Lightly beat each egg and mix them into the butter and sugar one at a time. Follow each one with a spoonful of the flour and beat it well. Sift the remaining flour into the batter in two batches and carefully fold it in.
Finally stir in the milk to loosen the mixture to a nice soft dropping consistency. Divide the cake batter evenly between the two prepared tins and level off the tops. Bake them in the centre of the oven for 25 minutes. Once the time is up open the oven door and test that the sponges are cooked with a skewer. Give them another minute or two if it doesn’t come out clean. They should feel light and springy once they are cooked.
Put the cooked sponges on a wire rack and let them cool in the tins for five minutes then turn them out on the rack and carefully remove the greaseproof paper. Allow them to completely cool before you fill them.
Whilst the cakes bake and cool you can make the filling and frosting so that they have time to cool too.
Combine the berries with the sugar, cornflour and lemon juice in a small pan. Heat the fruit
until it starts to break down a little and the juices thicken to create a jammy compote. Leave to cool and thicken.
Next it’s onto the frosting. Whisk together the sugar, flour and cornflour in a small saucepan. Stir in the milk, making sure that it’s all well blended and then set the pan over a low heat. Gently heat the mixture, stirring continuously, until it starts to bubble and forms a very thick custard. Set this aside to cool completely. Melt the chocolate and let this cool too.
Put the cold custard mixture into a bowl and beat it with an electric mixer until it is slightly aerated. Beat in the melted chocolate and then follow this with the butter, adding a little at a time until it is all incorporated and you have a nice thick, fluffy frosting.
To assemble the cake place one of the sponges on a serving plate and spread it with the berry compote. Top this with half of the frosting and then sandwich on the second sponge. Use the remaining frosting to decorate the top, spreading it smoothly and just lightly grazing the sides of the cake. Finish it off by piling some pretty, fresh berries into the centre of the cake and adding a quick dusting of icing sugar.
So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]
I’ve never been much of one for rich dark fruit cake. I love dried fruit but I always find fruit cakes to be a bit too sweet and full-on. Something like this is much more my cup of tea, more cake than fruit and a lighter cake at that. It’s no-where near as rich as a dark fruit cake but there’s still plenty of flavour.
The sweet marsala wine is delicious in this if you don’t want to invest in a bottle then golden rum is a good alternative or if you don’t want the booze at all then a little orange juice will do the job.
Dusting the cherries in a little flour before adding them to the mix will help to stop them from sinking to the bottom of cake as it bakes.
3 tbsp marsala (see note above)
50g pine nuts
100g butter, softened
175g plain flour
2 1/2 tsp baking powder
25g ground almonds
75g glace cherries, halved
3 tbsp milk
Demerara sugar to finish
Combine the sultanas and the marsala in a small pan and gently heat for a few minutes before setting a side for 30 minutes, this will help the fruit to plump up. Grease and line a spring-form cake tin and pre-heat your oven to 180°c.
Sift together the flour and baking powder. Put the butter, sugar, almonds and flour into a mixing bowl and beat it until it is well combined. Drain the fruit (setting the soaking liquid to one side) and mix this into the mixture along with 40g of the pine nuts.
Whisk together the soaking liquid, eggs and milk and then beat this into the dry mixture to form a soft cake batter. Fold through the cherries and then pour the batter into the prepared tin. Level off the top and sprinkle it with a little demerara sugar and the last of the pine nuts to give the finished cake a nice crunchy top.
Bake the cake for about 30 minutes and then carefully open the oven door and cover the top with foil. Bake the cake for a further 30 minutes or until a skewer comes out of the cake clean. Leave to cool in the tin for 10 minutes before turning it out onto a wire rack.