Tag Archives: cake

Lemon Bundt

As the sun in London still fails to appear, and everyone holds their breath for it to come along just in time for the Olympics, as they did for the jubilee (I was standing in the rain by the side of the river getting soaked and failing to catch a glimpse of the queen), what better for the grey clouds than a nice cup of tea and a slice of lemon cake ^^ A simple easy recipe, and what’s best it keeps for awhile as the syrup keeps it moist, perfect to take to work and have a slice with tea for an afternoon break.
Whats in it:
4 eggs, All these to the same weight as the eggs (still in shell)  Self raising flour, Demerara sugar , butter. 2 large unwaxed lemons,
Syrup: 50ml water, 4 tablespoons of sugar, 1/2 lemon juice and rind
What to do: Cream butter and sugar, crack in eggs and mix well. Sift the flour in and mix. Add lemon juice and rinds of 2 lemons, whip up well, trying to capture the air. Add to bundt tin evenly and bake at gas mark 5 for 40 mins. Once done and golden, take out and cool in tin. Whilst cooling make syrup, add all ingredients and  boil for 5 mins, cool until thickens, pour over turned out cake.
Enjoy.
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crumbs…

Don’t worry my fellow readers, i will be back soon and will have a new cake for you next week, a very special cake indeed!

Michael  (^-^)

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Apple Cake

I wanted to make a nice simple afternoon cake, so i decided to go for a fresh and light tasting apple cake, using Greek yoghurt to add to the lightness of the sponge, a perfect accompaniment for Mothering Sunday.

What  You Need:

3 Large Granny Smith Apples peeled and chopped into cubes, 25ml  Apricot Brandy, 300g Greek yoghurt (I used Total), 4 eggs, 1 and a quarter teasp of baking powder, 225g caster sugar, 400g plain flour, 125ml olive oil.

Preheat the oven to 180c.

First add the eggs and sugar to a bowl and whisk until combined, then add in the yoghurt, brandy and oil until you have a lovely runny batter. To the mixture then add the sieved flour and baking powder, mixing to form a thick luscious cake mixture. Finally fold in the the chopped apple, place in a greased 9” cake tin and bake in the oven for 50 minutes. When done leave to cool, i drizzled over some left over cream cheese frosting.

Yum.

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Blueberry Bundt Cake

Today is my dad’s birthday, so i decided to try out another cake recipe in The Hummingbird Bakery Cookbook. All the recipes look delicious but the blueberry cake really caught my eye and I had never used a bundt pan before.

The recipe was really easy to follow, and it produces a big cake! 6 eggs are used in total and the shiny purple blueberries drift around the cake bursting and soaking the light sponge. To decorate it is dripped in cream cheese frosting, blueberries and lightly dusted with icing sugar.

The recipe:

What You Need: 350 g unsalted butter, 350 g caster sugar, 6 eggs, 1 tsp vanilla extract, 450g plain flour, 2 tbsp & 2 tsp baking powder, 280 ml soured cream, 250 g fresh blueberries, plus extra to dust.

Cream cheese frosting: 300 g icing sugar, sifted, 50 g unsalted butter, 125 g cream cheese

Preheat the oven to 170°C .

Grease and dust a 25 cm ring mould. Mix sugar and butter and cream until light and fluffy. Add the eggs one at a time while mixing well, be sure to scrape any unmixed ingredients from the side of the bowl. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured cream and mix well until everything is combined and the mixture is light and fluffy. Gently stir in the blueberries by hand until evenly dispersed. Pour the mixture into the ring mould and smooth over with a palette knife or a spatula. Bake in the preheated oven for 40 minutes, until golden brown. Leave the cake to cool slightly in the mould before turning out onto a wire rack to cool completely. When the cake is cold, cover the top and sides with Cream Cheese Frosting and decorate with more blueberries. Yum (^-^)

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Chelsea Buns

After going to see the inspiring Chris Ofili exhibition at the Tate Britian I popped over to my favourite cafe Sacred, just off Carnaby Street to have a Chai Latte and to meet up with a good friend. The intensely sweet and spicy chai inspired me to make a tray of Chelsea Buns, sticky and gooey, perfect food for this wet and snowy weather. Very similar to it’s American counterpart, the cinnamon roll, the Chelsea Bun lies its origins in the 18th century London Borough of the same name.

What You Need: 15g of yeast, 15 tablespoons of sugar, 1 tablespoon of salt, 2x 400g plain flour, 2 eggs, 5 tablespoons of oil, 3 tablespoon of mixed spice, 1 banana, 50g sultanas, 50g dried morello cherries.

Firstly in a mixing bowl, dissolve the yeast and 7 tablespoons of sugar in warm water. Then add the salt and half of the flour, mix until well combined. After with a wooden spoon beat in the eggs and oil. Slowly add the remaining flour, until completely combined turning into a dough. On a floured surface knead until you have a smooth pliable dough. Transfer to a lightly oiled bowl and roll the dough around to coat in the oil. Cover with a damp cloth and prove in a warm place until it has expanded in size, around 35/40 minutes. Now prepare the filling, with the rest of the sugar, mix together with mixed spice (cinnamon, dried coriander seed, allspice, cloves and nutmeg). I have chosen to make three kinds, one with sultanas, the second with dried morello cherries and the third with banana.

Once the dough has proved, divide into twelve rolls/balls. With each individual ball roll into a oblong shape and sprinkle the sugar/spice mixture over. Add the dried fruit or banana and then roll up into a pinwheel and place into a greased  baking tin. Make sure each one is around 1 inch apart from each other and leave to prove again for a further 35 minutes. Once the size has increased again (They will have joined) place into the oven and bake for 30 minutes. When done prepare a syrup of 3 tablespoon golden syrup and 50ml of water in a pan, pour the hot syrup over the buns in the tray and leave to cool. Pile onto a plate and eat, preferably with tea.  (^-^)

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Vintage Christmas Cake Recipes

Recently I bought an old recipe book off ebay for 50p, which I thought was a bargain. To my surprise inside someone had left their newspaper cut outs of Christmas Cake recipes. This included recipes on how make American frosting, almond paste, royal icing and rich fruit sponge. I wanted to share my find with you. I am unsure of the age of the second, but recipes both were published in the Daily Telegraph, and the first is from the 1940s, as on the back it talks about the premiere of Gone With The Wind in Leicester Square, London. The movie was released here in 1940 and ran for 4 years during The Blitz, bombing of London during WWII. This year we are having the christmas cake made as a present so i wont be trying the recipes out yet, but feel free to have a go and show me the results (^-^)

Overly indulgent, vintage delight.

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Café Mocha Walnut Cake

Chocolate and coffee are always a great mix, especially when it comes to cake. This cake combines walnuts and coffee with a thick chocolate frosting top, dusted with cocoa. Perfect to slice  and share with friends.

What you need:

175g light brown sugar, 175g, self raising flour, 175g soft unsalted butter, 3 eggs, 50g of chopped walnuts, two heaped tsp of coffee diluted or one espresso shot, 1 tsp baking powder. On Top: chocolate frosting (melted chocolate, butter and icing sugar creamed together), half walnuts.

Preheat the oven to 180c

Simply cream together the sugar and butter until combined well, add in the flour and baking powder, sieved, the eggs,  chopped walnuts and coffee. Mix together until you form a light brown cake batter. Spoon into a cake tin. For this one I chose a loaf tin for easy slicing. Place in the oven for 30mins or until the cake is springy. Let it cool and top with chocolate frosting and half walnuts.

Nice to share.

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