Category Archives: Cakes

Banana Bread/Cake

Cakes, Desserts, Fruit

Serves 8-10 people

Ingredients

  • 140g softened butter (a little extra for the tin)
  • 140g caster sugar
  • 2 large eggs, beaten
  • 140g self raising flour
  • 1tsp baking powder
  • 2 or 3 very ripe/overripe bananas, mashed
  • Optional for topping – honey and demerara sugar

Method

  • Pre-heat the oven to 180C / 160 Fan / Gas 4
  • Butter a 2lb loaf tin OR 20cm square dish and line with baking paper
  • Cream the butter and sugar until pale and fluffy
  • Slowly add the beaten eggs with a little of the flour
  • Fold in the remaining flour, baking powder and bananas
  • Pour the mix into the tin and sprinkle all over with demarara sugar.
  • Cook for about 50mins or until cooked through. Check at 5 minute intervals from 35mins onwards by testing with a skewer (it should be able to be inserted and removed cleanly)
  • Cool in the tin for 10mins then transfer to a wire rack
  • Sprinkle with demarara sugar and drizzle with honey for an extra sweet finish

Baked Salted Caramel Cheesecake

Cakes, Desserts

Serves 8-12 people

Ingredients

For the base:

  • 50g melted butter (plus a bit for greasing the tin)
  • 200g chocolate digestives

For the filling and topping:

  • 250g marscapone
  • 500g cream cheese
  • 300g salted caramel sauce from a tin or jar
  • 1 tsp vanilla extract
  • 150g golden caster sugar
  • 2 tbsp plain flour
  • 4 medium eggs

Method

  • Heat oven to 180C/160C fan/gas 4.
  • Butter a 23cm springform cake tin and line the base with baking parchment.
  • Tip the biscuits into a food processor, blitz to crumbs and pour in the melted butter. (You could also tip the biscuits into a bag, bash with a rolling pin into crumbs and mix in the butter.)
  • Press the biscuit mixture into the base of the tin. Place the tin on a tray and bake for 10 mins, then remove from the oven to cool.
  • Meanwhile, scrape the marscapone and cream cheese into a bowl with 3 tbsp of the caramel sauce, the vanilla, sugar and flour, and beat until smooth.
  • Beat in the eggs, one at a time, until you have a thick, smooth custard consistency.
  • Tip over the base, scraping the bowl clean, and bake in the oven for 10 mins.
  • Reduce the temperature to 140C/120C fan/gas 1 and continue to bake for 25-30 mins until there is a slight wobble in the centre.
  • Turn off the heat and leave the door just slightly ajar – a tea towel holding the door open is ideal. This should leave you with a completely smooth top, but if there are a couple of small cracks, don’t worry.
  • Leave the cheesecake in the oven until completely cool (overnight is fine), then chill until needed. Will keep in the fridge for two days.
  • When you’re ready to serve, spoon the rest of the caramel sauce over the top of the cake and swirl with the back of a spoon.

Apple, Honey and Walnut cake

Cakes, Desserts, Fruit

Ingredients

  • 2 large eggs, at room temperature
  • 75g caster sugar
  • 75g light soft brown sugar
  • 125ml vegetable/sunflower oil
  • 225g runny honey
  • 300g plain flour
  • 90g ground walnuts
  • 3tsp baking powder
  • 1tsp ground cinnamon
  • 1/2tsp ground ginger
  • 1 bramley apple, peeled, cored and grated
  • 2 red/braeburn apples
  • 1tbsp lemon juice

Method

  • Line a 24cm springform tin with baking paper and grease the sides with butter
  • Preheat the oven to 180c/160 fan/gas mark 4
  • Beat the eggs and sugars with a hand held electric mixer for 5 minutes until pale and fluffy
  • Then beat in the oil and 200g of the honey
  • Mix together the flour, walnuts, baking powder, cinnamon and ginger, then fold it into the wet mixture. Be careful not to overwork the batter
  • Add the grated apple and stir carefully until it’s evenly distributed
  • Add the batter to the cake tin and smooth the top
  • Quarter and core the red apples, and cut each quarter into 2-3mm thick slices
  • Toss the slices in the lemon juice to stop them going brown
  • Fan the slices over the top of the cake, making sure they overlap. There will be enough for an outer and inner ring.
  • Bake for 50mins-1hr until golden and risen
  • Cover with foil and cook for another 15-20mins until a skewer comes out clean
  • Once the cake is done, heat the remaining 25g honey in a small saucepan on a low heat until very runny, and brush it over the warm cake.
  • Optional: sprinkle some crushed walnuts on top
  • Let it cool completely before serving

Scones

Cakes

Makes 16 small scones

Ingredients

  • 450g self raising flour
  • 2 tsp baking powder
  • 50g caster sugar (I use golden)
  • 100g butter, softened and cut into small pieces
  • 2 eggs
  • Milk (see below for amount)
  • Sultanas (optional)

Note: You will need a 5-6cm fluted cutter (I use a 58mm one)

Method

  • Preheat oven to 220C/200C Fan/Gas 7
  • Lightly grease or line 2 baking trays
  • Put the flour, baking powder and sugar into a large bowl.
  • Add the butter and rub with your fingertips until it resembles fine breadcrumbs – this can take a few minutes
  • Crack the eggs into a measuring jug and pour in enough milk to make the total liquid 300ml. Mix together.
  • Stir the egg and milk mixture into the dry ingredients slowly – you might not need all of it. Stir until you have a soft, sticky dough.
  • Knead the dough lightly on a floured surface and work the sultanas in at this stage if using them – judge the amount on preference.
  • Roll the dough to 2cm thick and cut into as many pieces as possible with your cutter. Re-roll scraps until you’re done.
  • Brush the tops with the leftover egg/milk mixture or just a little milk.
  • Bake for 12-15mins, or until the scones are well risen and a pale, golden-brown colour.
  • Cool on a wire rack and serve with strawberry jam and clotted cream!

Sticky Toffee Pudding

Cakes, Desserts, Fruit

Serves 4. Great with fresh cream or custard.

Ingredients

For the puddings

  • 125g pitted dates
  • 100ml boiling water
  • 50g unsalted butter
  • 80g light or dark muscovado sugar
  • 1 egg, beaten
  • 100g self raising flour
  • 1/2 tsp bicarbonate of soda
  • 1/8 tsp cinnamon
  • 60ml whole or semi-skimmed milk

For the toffee sauce

  • 40g unsalted butter
  • 80g light or dark muscovado sugar
  • 60ml single or double cream

Method

  • Preheat your oven to 180C/160C Fan
  • Grease 4 ramekins
  • Soak the dates in the boiled water for a few minutes, then drain and whizz into a paste.
  • Beat the butter and sugar in a mixing bowl until smooth and creamy.
  • Add the egg a bit at a time, making sure to beat it in well.
  • Mix the flour, bicarbonate of soda and cinnamon in a bowl, then add a third to the mixture and fold it in.
  • Add half of the milk and mix it well.
  • Continue with the next third of the dry ingredients, then the other half of the milk and the final third of the dry.
  • Mix in the date paste.
  • Split the mixture between the four ramekins and bake for 20-25mins.
  • The sauce only takes 10 minutes so you can start as the puddings are almost done or let the puddings cool and use them later on.
  • Add the butter, sugar and 40ml of the cream to a pan and melt over a low heat.
  • Stir consistently for 7-10mins until all of the sugar has dissolved and the sauce is a dark toffee colour.
  • Remove from the heat and stir in the remaining 20ml of cream.
  • Turn the puddings out onto a plate/bowl and spoon the toffee sauce on top.

Gooey Chocolate Fudge Brownies

Cakes, Chocolate, Desserts, Sweets and Biscuits

Makes: 16 square brownies

Ingredients

  • 185g unsalted butter
  • 185g high quality dark chocolate (I use 85%)
  • 85g plain flour
  • 40g cocoa powder
  • 100g white OR milk chocolate
  • 3 large eggs
  • 275g golden caster sugar

Method

  • Chop the butter and dark chocolate into chunks and add to a glass bowl.
  • Fill a small saucepan about a quarter full with hot water, sit the bowl on top and melt over a medium heat, stirring occasionally.
  • Remove the bowl once it’s all melted and mixed and set aside to cool.
  • Get a shelf ready in the middle of your oven and preheat to 180C/160C Fan/Gas 4
  • Line and grease a shallow 20cm square tin
  • Sieve the flour and cocoa powder into a bowl, ensuring any lumps are gone.
  • Chop the white and milk chocolate into small pieces
  • Break the eggs into a bowl and add the sugar. Using an electric mixer, beat the eggs and sugar until they look thick and creamy like a milkshake.
    You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
  • Pour the cooled melted chocolate over the eggy mousse and gently fold with a spatula. The idea is to mix the two without losing the air so do this very gently and as slow as you like.
  • Add the cocoa/flour mix and fold gently again until it’s all mixed in. Make sure you don’t over-mix it.
  • Add the chocolate chunks and stir them through evenly.
  • Pour the batter into your prepared tin and use a spatula to gently even out the top so it’s level.
  • Put in the oven and set an alarm for 25 minutes. When the time is up, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
  • Repeat as many times as necessary.
  • Remove from the oven and let it cool completely in the tin before cutting it into squares.

Honey Cake

Cakes, Desserts

Serves 8 with a small slice each

Ingredients

For the cake:

  • 170g/6oz clear honey
  • 140g/5oz butter
  • 85g/3oz light muscovado sugar
  • 2 eggs, beaten
  • 200g/7oz self raising flour
  • Water

For the icing:

  • 55g/2oz icing sugar
  • 1tbsp clear honey
  • Hot water

Method

  • Preheat your oven to 180C/350F/Gas 3, and butter/line an 18cm (7inch) cake tin.
  • Measure the honey, butter and sugar into a large saucepan with a tablespoon of water. Heat gently until melted.
  • Remove from the heat and mix in the eggs and flour.
  • Pour into the cake tin and bake for 40-45mins (can be quicker than this depending on your oven).
  • Cool for a few minutes on a rack.
  • While the cake is still warm, make the icing by mixing the sugar and honey together with 2-3 teaspoons of hot water.
  • Trickle the icing over the cake in whatever pattern you like 🙂

 

Victoria Sandwich

Cakes, Desserts

You will need two cake tins (approx 20cm)

Ingredients for the Cake

  • 4 eggs
  • 225g caster sugar
  • 225g softened butter
  • 225g self-raising flour
  • 2tsp baking powder

Ingredients for buttercream filling (double the recipe if you want to cover the cake as well)

  • 75g unsalted butter at room temperature – it should be soft 
  • 170g icing sugar
  • 2 tbsp milk
  • Drop of vanilla extract (optional)
  • Strawberry jam

Ingredients for fresh strawberries and cream filling

  • 300ml double cream
  • 3 tsp caster sugar
  • Fresh strawberries

Method

Cake

  • Heat the oven to 180C/160C Fan/Gas Mark 5
  • Grease the base and sides of your tins with butter and then line the base with baking paper.
  • Crack the eggs into a large bowl, add the rest of the ingredients and use an electric hand mixer to mix until smooth. You can also use a wooden spoon for this.
  • Divide the mixture between the two tins and bake for about 25mins or until the cakes are golden – check them after 20mins.

Buttercream

  • First, beat the butter in a bowl for about 5 minutes until it’s really smooth and lighter in colour.
  • Add half of the icing sugar and beat again, then add the rest and keep beating until it’s all mixed.
  • Add the milk (and vanilla if using) and beat some more until it’s a smooth almost white paste.

Cream

  • Pour the cream and sugar into a mixing bowl and use a whisk or electric mixer to beat them until it thickens into a paste.
  • Slice the strawberries.

Cake assembly

  • Once the cakes have cooled down, use a bread knife or cake wire to level them out.
  • Use a piping bag or icing gun to cover the top of one cake with buttercream or cream mixture. Top that with a layer of jam or make a nice pattern with the strawberries.
  • Place the second cake on top and dust with icing sugar.

Baked Italian Cheesecake

Cakes, Desserts, Fruit

Ingredients

  • 300g digestive biscuits
  • 100g butter
  • 250g creme fraiche
  • 250g ricotta
  • 250g Greek yoghurt
  • 150g caster sugar
  • 3 eggs
  • Make Jam for the topping (or use a jar if you’re being lazy), or use fresh strawberries.

Method

  • Crush the biscuits.
  • Add the butter to the biscuits and mix with your hands.
  • Press the biscuit mixture into the bottom of your dish
  • Separate the eggs and keep the whites to one side
  • Add the sugar to the egg yolks and beat well. Add the creme fraiche, ricotta and yoghurt.
  • Whip the eggs to stiff peaks (you should be able to turn the bowl upside down without them falling out).
  • Mix in the cheese mixture
  • Spread the mixture on top of the biscuit base
  • Bake for 30-40mins on 180.
  • When the cake is cool, add the jam or strawberries (or whatever topping you like) to the top.

“Melt in the Middle” Chocolate Puddings

Cakes, Chocolate, Desserts

Chef’s Tip: I like to put the mixture in the fridge for at least an hour before cooking. This helps keep the middle molten when cooking, although you might have to add 1-2mins on.

Ingredients

  • 100g dark or plain chocolate
  • 100g butter
  • 150g soft brown sugar (light or dark)
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 50g plain flour

Method

  • Put a saucepan on the hob on a medium heat with a bit of water in the bottom.
  • Place a bowl on top of the saucepan with the chocolate and butter in it. Melt the chocolate and butter until smooth.
  • Leave for 15mins to cool down.
  • Stir in the sugar.
  • Mix in each egg one by one.
  • Add the vanilla and finally the flour.
  • Divide the mixture into 4-6 ramekins.
  • At this point you can put them in the fridge for later, or cook them for 10-12 minutes on 200C.