Tag Archives: cake

Strawberry & Prosecco Celebration Cake with Chocolate Drizzle

What’s not to like? Sweet ripe strawberries separate four tiers of delicious light vanilla sponge, which in turn are moistened with a Prosecco syrup and encased in a Prosecco-infused buttercream – gorgeous just like that but even better with a little chocolate drizzle over the top! A fabulous summer cake, inspired by a recipe from Good Housekeeping, June 2017.

 

Chocolate Amaretti Cake

The 94th of 100 recipes chosen from the blog to go into my cookbook, to make this in one’s PJs is a great start to any day…

A scrumptious moist cake that combines the sweetness of chocolate with the texture and bite of Amaretti biscuits and almonds and then delivers a hint of orange, delighting the taste buds! It keeps for days (in the unlikely event that every last divine morsel isn’t devoured in minutes) and is a cinch to make – created this morning in just a few minutes whilst still in PJs! Give it a whirl!

Serves 8 – 12

What you need…

1 x 20cm round spring-form cake tin, lightly buttered and the base lined with parchment paper

150g 70% dark chocolate

50g Amaretti biscuits

100g ground almonds

175g caster sugar

Zest of 1 orange, finely grated

100g room temperature butter, cut into cubes

4 eggs, beaten

Icing sugar, for dusting

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Melt the chocolate in a heatproof bowl set in a steamer over simmering water.

Pop the Amaretti biscuits in a zip-lock food bag, seal and then crush the biscuits evenly using a rolling pin.

In a food processor, tip in the biscuits, ground almonds, caster sugar and orange zest and whizz until evenly blended.  Add the butter and whizz to blend. Add the eggs gradually, processing the whole time.  Then, add the melted chocolate and briefly whizz again until blended.

Tip the mixture into your cake tin and pop your chocolate Amaretti cake mixture into the oven, baking for 35 minutes or until the cake is puffed up and slightly cracked around the edges.

Remove from the oven and leave to sit for 15 minutes before carefully transferring to plate/cake stand. Dust the crisp top with icing sugar and serve, with an espresso, a glass of Disaronno liqueur or just on its own. Divine, but I might have already mentioned that!

Inspired by…

Rachel Allen

How easy…

Ever so!

My Absolute Favourite Recipe for Carrot Cake

The 86th of 100 recipes chosen from the blog to go into my cookbook, this was one was always a ‘dead cert’ with a rather large version presented annually to husband with birthday candles in it!

John’s favourite cake is carrot cake and I think it might be mine too – so moist and heavenly; a gentle, warming spice flavouring the sponge, contrasting beautifully with the sweet frosting – sheer delight!

One of our friends made the Hummingbird Bakery version of this delicious treat for John’s 60th birthday a wee while ago (!) so last year, I finally replicated it for him and it was simply gorgeous – very difficult not to dive into and demolish the whole lot in one sitting! Just two weeks later, I was asked by a lovely friend to make it again to celebrate her son’s 40th and I made a double-sized one! Fab! The recipe below is for the original cake (rather than the 40th birthday version); however, it’s been Cindy-tweaked. The original splits the mixture between three 20-cm cake tins but I only have two. I however, made more frosting to accommodate the 4 tiers made from the two sponges and that’s what you’ve got here. Try it once and you’ll be a devotee!

What you need…

2 x deep, 20cm cake tins, liberally buttered and lined with parchment paper

300g soft light brown sugar

3 large, happy eggs

300ml rapeseed oil

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

300g carrots, grated

100g shelled walnuts, chopped

A handful of walnut halves, to decorate

for the cream cheese frosting

750g icing sugar, sifted

125g unsalted butter, at room temperature

310g cream cheese, cold

What to do…

First, to the cake mixture! Preheat the oven to 170˚c / 325˚f / gas 3.

If you have a stand mixer, use it to combine the sugar, eggs and oil together (an electric handheld mix would also do the job).

Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract.

Take the bowl from the mixer and stir in the chopped walnuts and grated carrots by hand until they are evenly distributed.

Pour the mixture into your cake tins and pop into the oven, for 25-30 minutes or until an inserted skewer comes out clean.

Cool on a wire rack.

Next to the frosting! Use an electric handheld whisk to beat the icing sugar and butter together. Plop in all of the cream cheese and beat until completely smooth (a couple of minutes) taking care not to over beat as it can become runny quite quickly.

And finally to the cake assembly. When the cakes are cold, carefully halve each cake sponge horizontally. Then, place one tier on a cake stand and spread a thin layer of frosting over it. Place the second tier on top and repeat and then again with the third tier. Top with the last tier. Spread the remaining frosting generously over the top and sides. Finish decorating with walnuts.

Tip…

I like to make the cake sponges in advance, wrap them in foil and freeze them. Then, on the day of the cake-fest, it’s just a case of frosting and decorating.

Inspired by….

Jo Wilkes, who made this for John’s 60th birthday and who in turn, retrieved this recipe for me from the Hummingbird Bakery.

Fabulous Fridge Cake

The 73rd of 100 recipes chosen from the blog to go into my cookbook, this one is perfect to while away time with little people on a dreary weekend and…a fabulous result for your (minimal) efforts – spec-tac-u-lar!

Definitely one to do with little people, this is absolute child’s play to make and frankly, is waaaaaaay more fabulous than I could possibly have imagined! Seriously naughty and very moreish – one to put on the ‘regular’ list – just do it!

Serves 6 – 8

What you need…

1 x loaf tin/plastic container

50g dark chocolate

50g milk chocolate

100g butter

2 tablespoons golden syrup

150g digestive biscuits

25g mini marshmallows

15g Rice Krispies

What to do…

Melt the chocolate, butter and syrup together in a heatproof bowl over a steamer in a saucepan of simmering water.

Pop the digestive biscuits in a self-seal plastic bag and bash them into rough rubble with a rolling pin (small children love this bit!)

Line a loaf tin with cling film, leaving plenty hanging over the sides.

Tip the digestive biscuit rubble into the melted chocolate mixture and then add in the mini marshmallows and Rice Krispies. Mix together until they are evenly coated with chocolate .

Pour the mixture into the loaf tin and use a spatula to press it down.  Pop into the fridge for a few hours.

Cut into lovely hard slices of heaven – honestly, it is ridiculously awesome.

Tips…

If you don’t fancy marshmallows (although they are lovely) replace them with raisins or soured cherries.

I am reliably informed (by Ben) that a splash of Baileys Irish Cream liqueur adds a very well received grown up dimension to this already wonderful ‘cake’.

Inspired by…

Lisa Faulkner

How easy…

Child’s Play – literally!

 

Greek Revani

The 59th of 100 recipes chosen from the blog to go into my cookbook, this is a real ‘go-to’ cake for a truly delicious, moist treat whose modest appearance belies utter lusciousness!

Ooooh, this is lovely, especially with a double espresso mid morning! (My exact words were, “Yum, that was naughty and delicious!” Torn out of a magazine, this recipe for Greek Revani is gorgeous! Using semolina creates a denser sponge than normal and the syrup that is absorbed into it makes this delightful treat really moist and moreish. Gentle flavours and fragrances of orange and lemon permeate and, despite its delightfully squidgy density, it’s so light that it’s very easy to simply reach for a second slice. Highly recommended – absolutely delicious! Also, dead easy and really quick to make!

Serves 10

What you need…

1 x 23cm spring form cake tin, lightly buttered and lined with parchment paper

5 large, happy ggs, separated

100g caster sugar

50g plain flour

100g semolina

¼ teaspoon salt

Zest of 1 orange

50g unsalted butter, melted

50g no-peel marmalade

for the syrup

250g caster sugar

Zest and juice of 1 large lemon

½ vanilla pod, split and seeds scraped out

300ml water

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Chuck your egg yolks and sugar into the food processor and whizz until light and creamy. Whilst still running, tip the flour and semolina into the processor and then the salt, orange zest, melted butter and marmalade. Keep whizzing until smooth.

In a separate bowl, use an electric hand held whisk to whip up the egg whites until they form soft peaks and then gently fold into the cake batter in 3 batches.

Pour the whole lot into your cake tin and pop in the oven for 25 minutes or until golden and a skewer inserted into the cake comes out clean.

Meanwhile, make the syrup. Put all the ingredients, including the vanilla pod into a saucepan and bring to the boil. Reduce the heat and simmer gently for 10 minutes. Allow to cool a little and then sieve the syrup into a jug. Squish some of the vanilla seeds through the sieve into the strained syrup (this isn’t necessary – it’s more for appearance than taste).

When the cake has cooled for 20 – 30 minutes, transfer it from the tin to a serving plate and then use your skewer to pierce holes all over the cake, poking it right the way through. Gently pour over the syrup, watching as it soaks into the sponge, making it lovely and moist. I didn’t tip all the syrup in all at once but gradually, coming back to the cake every few minutes and pouring a bit more over once the previous amount had been absorbed, until it was all gone.

That’s it – all done, ready to indulge in – absolutely delicious!

Serving suggestion…

On its own is fabulous but if you want to dress it up a little, spoon a dollop of Greek yogurt on the top, sprinkling with slightly crushed pistachios – delightful!

Tip…

As much as Revani is gorgeous and impossible to resist when first cooked, keep it in the fridge and it will ‘gather’ over a couple of days, tasting – dare I say it – even better!

Inspired by…

Waitrose.com

How easy…

Spectacularly and the results far outweigh the effort!

Luscious Lemon Polenta Cake with Rosemary Syrup

The 40th of 100 recipes chosen from the blog to go into my cookbook, this one holds a special place in my heart – I just adore it and can taste summer just thinking about it!

My absolute favourite dessert: the sponge is soaked in sweet rosemary Syrup – a perfect foil to the summer raspberries piled up in the middle and clean, crisp Greek yogurt it’s served with. Once tried, this recipe will be with you forever!

 Serves 10-12

What you need…

1 x 1.2 litre, ring cake tin, lightly oiled

175g polenta

50g plain flour

1½ teaspoons baking powder

¼ teaspoon salt

5 tablespoons plain yogurt

5 tablespoons rapeseed oil plus extra for greasing

Grated zest of two lemons

2 tablespoons lemon juice

2 happy eggs, plus 2 happy egg whites

600g caster sugar

3 heaped teaspoons dried rosemary

Fresh raspberries

Greek yogurt to serve

What to do…

Heat your oven to 180°c / 350°f / gas 4.

Sift polenta, flour, baking powder and salt into a bowl.

Place yogurt, oil, lemon rind and juice into a jug and stir until combined.

In a separate bowl, beat the eggs and egg whites with 200g of the sugar for a few minutes until creamy. Beat in the yogurt mixture until smooth and then fold in the dry ingredients until just combined – don’t over mix.

Pour the mixture into your ring tin and pop into your oven to bake for 40-45 minutes until an inserted thin skewer comes out clean.

Meanwhile, place the remaining 400g of sugar in a pan with 400ml water and the rosemary. Bring to the boil, reduce the heat and simmer for 10 minutes. Leave to cool completely and then strain through a sieve.

When the cake is cooked, place on a wire rack to cool for 15 minutes, then ease a blunt knife around the outside to separate the cake from the tin. Invert cake onto a serving plate.

When completely cool, prick the cake all over with a thin skewer and, using a tablespoon, drizzle over half the rosemary syrup so that it completely soaks into the cake, making it lovely and moist (tip: this part can take quite a while – I do it slowly,  sometimes whilst watching TV).

Pour the remaining rosemary syrup into a pretty serving jug and pop in the fridge until ready to use.

Tip raspberries into the hole in the middle and serve with dollops of Greek yogurt and the chilled rosemary syrup. Decorate with rosemary sprigs if desired. Divine!

Inspired by…

The Top 100 Recipes from the Food & Drink Series

How easy…

Really easy – a pleasure to create and so stunning on the eye and the taste buds!

 

Merry Christmas: The Icing on the Cake!

The final finishing touches to my Christmas cake, I love rough royal icing: it’s so forgiving of any patchy marzipan application and also of my total lack of ability to cake-decorate beautifully. Anyway, here we are my attempt. Only two sleeps to go!!!!

Makes enough for a rough snow scene for a 20cm round cake

What you need…

500g icing sugar

3 egg whites from happy eggs

1 teaspoon glycerine

What to do…

Dump the icing sugar and egg whites into a large bowl and whisk together until stiff peaks form, using an electric handheld whisk.  Add the glycerine and whisk until evenly incorporated.

Apply to your cake using palette knife, spreading the icing evenly around the sides and across the top. Use the back of a teaspoon to ‘whip up’ snowy peaks!

Wodge in your chosen figurine(s) and sit back and admire your handiwork! Your Christmas cake is now complete! A glass of fizz would go down nicely now! Merry Christmas!

Tip…

For the ‘frosted’ rosemary that I opted for this year, lightly whisk an egg white until its frothy and then brush fresh rosemary sprigs with it before rolling the sprigs around in caster sugar. Set aside on baking parchment for at least three hours. I also sprinkled a little icing sugar over them. A bit different – I like them anyway!

Inspired by…

Delia Smith

How easy…

As about as simple as it gets!

 

 

Light, Spiced Christmas Bundt

Made to fill a hole in my day when data was being transferred from my old computer to my new one, this cake was thrown together – I had to swap out a load of the ingredients because I didn’t have the original recommended ones and I didn’t have the right tins (mini bundts) so used my favourite ‘spruce tree’ mould but then had to guess on the cooking time. Imagine my surprise when I tasted it and…..it’s really, really gorgeous (dare I say perhaps even nicer than my Christmas cake….jury’s out on that one!) It definitely has a nod towards Christmas cake with the spices and the fruit, but it’s light as well as moist and just very, very lovely – thrown together in minutes; demolished in seconds!

Serves 12

What you need…

1 x 2.5 litre bundt tin

1 x baking sheet

Olive oil, for greasing

100g sultanas

110g raisins

80g currants

150g dates, chopped

40g walnuts, chopped

125ml brandy

150g butter, softened

135g soft dark brown sugar

2 large, happy eggs, beaten

185g plain flour

¼ teaspoon bicarbonate of soda

1 rounded teaspoon mixed spice

60ml milk

Icing sugar, for decorating

What to do…

Tip the fruit, nuts and brandy into a small saucepan over a moderate heat and cook for 10 minutes, stirring occasionally until the brandy has been absorbed. Cool completely.

Preheat your oven to 140˚c / 280˚f / gas 1 and slide in your baking sheet.

Tip the butter and sugar into your food processor and whizz until pale and creamy (6 minutes or so). Add the eggs, a little at a time, whizzing to combine. Pour in the milk and whizz again to combine.

Use a piece of olive oil drenched kitchen roll to thoroughly grease your bundt tin.

Tip the fruit mixture, flour, bicarbonate of soda and mixed spice into a large bowl and mix well, ensuring the fruit is thoroughly covered with flour. Tip the whole lot into your bundt tin and pop it into the oven on the baking tray, baking for 50 minutes or until an inserted skewer comes out clean.

Cool in the tin. Use a knife to gently prise away the edges of the cake from the sides of the tin and then invert it out onto a pretty serving plate (some banging of the mould may be required!)

Sift over icing sugar ‘snow’ and serve. Light, delicious and ever so festive.

Inspired by…

The Mail on Sunday ‘You’ magazine

How easy….

Really quick and easy – a great last minute Christmas cake!

 

 

 

Dolly Birthday Cake

Celebrating her 4th birthday, gorgeous Georgia requested another ‘Dolly Cake’ following my considerable efforts last year when I made her my first ‘Princess Birthday Cake’. Slightly quicker in the making this year and far more relaxing! She loved it and it tasted great – and that’s what counts!

What to do…

For the full recipe, type in ‘Princess Birthday Cake’ into the search box in the top right hand corner of my home page.

Tip…

I would recommend making the sponges in advance of the celebratory day and then freezing them – very relaxing this way.

 

 

 

Rhubarb and Orange Polenta Cake

OK, so not much of a looker this one but OMG, so totally scrumptious! Sweet rhubarb and orange flavours work lusciously with the moistness of the sponge, a thing of gorgeousness as a result of the ground almonds and the fresh juice being drizzled over at the end. Honestly, cut yourself a fat wedge when it’s still warm from the oven and I promise you’ll be wanting a second! Oh, and another thing, it’s easy and effortless!

Serves 8 – 10 (or just 2!)

What you need…

1 x 20cm loose-bottomed, deep-sided cake tin, buttered and lined

150g butter, room temperature

200g caster sugar

Finely grated zest and juice of 1 orange

3 large, happy eggs, lightly beaten

150g polenta

1½ teaspoons baking powder

75g ground almonds

400g rhubarb, trimmed and chunked

1 tablespoon granulated sugar

What to do…

Preheat your oven to 180˚c /350˚f / gas 4.

Into your food processor, tip the butter, sugar and orange zest and whizz until pale and fluffy.

Whilst still whizzing, gradually add the beaten egg. Tip in the polenta, baking powder and ground almonds and beat until evenly incorporated.

Dollop half the mixture into your cake tin and then arrange the rhubarb evenly over the top. Dollop in the remaining mixture – don’t worry about smoothing it over – no need.

Pop into your oven and bake for 1 – 1¼ hours until well risen and golden and when an inserted skewer comes out clean and dry.

Use your skewer to poke holes all over the surface of the cake, drizzle over the orange juice and then sprinkle over the sugar.

Leave to cool a little in the tin for 15 minutes, then remove and place on a wire rack. Personally, I’d go for a big fat slab now….whatever’s left can cool – just luscious!

Serving suggestion…

Large, moist slices, still warm from the oven are best but there’s nothing wrong with the cooled version either. On it’s glorious lonesome or with crème fraîche or either vanilla or cinnamon ice cream – delicious!

Inspired by…

Waitrose Weekend

How easy…

Effortless!

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