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.
This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could […]
If anyone can think of a catchier name for this then I would love to hear it. It is a bit of a mouthful, no pun intended. I’ve met quite a few Americans who find the fact that we Brits often refer to dessert as […]
I’ve made this a few times now and it always gets a really warm welcome at the table. It’s what autumn puddings should be, rich and warming and packed with flavourful spices. The sponge is wonderfully light with a gloriously sticky crust, the pears are soft and fruity and there are occasional fiery little nuggets of stem ginger, just to keep things interesting. I like this best served warm, five or ten minutes after it’s come out of the oven (so you don’t burn your mouth on the pears) but it’s also delicious served cold and keeps for several days because the sponge is so moist.
serves 6 generously
1/2 tsp bicarbonate of soda
1 tbsp very hot water
65g soft dark brown sugar
pich of salt
90g golden syrup
50ml warm milk
1 tsp vanilla extract
140g plain flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground allspice
2 pieces of stem ginger
1 tin of pear halves, drained (you can use fresh if you prefer but you’ll need to poach them first)
Pre-heat your oven to 180°c and grease and line a springform baking tin. Dissolve the bicarbonate of soda in the hot water and set it aside.
Cream together the butter, salt and sugar until it is nice and fluffy and then beat in the syrup and egg. Stir in the milk, vanilla and bicarbonate of soda mixture. Sift together the flour, baking powder and spices to ensure that they are well blended and then briefly beat this into the wet mixture. Finely chop the stem ginger and fold it through the batter.
Pour the sponge mixture into the prepared tin. Arrange the pears on top and push them into the batter a little. Bake the cake for 45 minutes, covering the top with some foil if it starts to get a bit too brown in the last 15 minutes or so. Once the cake is done it should have risen up nicely around the pears and feel springy to the touch.
Serve warm with cream, ice cream or custard.