Cake

Red Velvet Cake

September 15, 2017
Recipes, Baking
Cake, Dessert, Baking

Red Velvet Cake #

A classic, rich and vibrant cake layered with smooth cream cheese frosting.

Ingredients #

Cake:

  • Plain flour – 250g (sifted)
  • Salt – ½ tsp
  • Cocoa powder – 2 tbsp
  • Unsalted butter – 113g (room temperature)
  • Granulated white sugar – 300g
  • Eggs – 2 large
  • Vanilla extract – 1 tsp
  • Buttermilk – 240 ml (1 cup)
  • Red food colouring (liquid) – 2 tbsp
  • White distilled vinegar – 1 tsp
  • Baking soda – 1 tsp

Cream Cheese Frosting:
(Use 2/3 or ½ quantity for a lighter frosting layer)

Butterscotch Cake

May 20, 2017
Recipes, Baking
Cake, Dessert, Baking

Butterscotch Cake #

A rich, flavour-packed cake with layers of caramel icing and creamy frosting, topped with pecans.

Ingredients #

Cake #

  • Light brown sugar – 2 cups (about 240g)
  • Butter – 200g
  • Vanilla – 1 teaspoon
  • Eggs (medium size) – 2
  • Plain flour – 2 cups (about 300g)
  • Baking powder – 1 teaspoon
  • Baking soda – 1 teaspoon
  • Salt – ½ teaspoon
  • Buttermilk – 1 cup
    (To make buttermilk: add 1 spoon white vinegar to warm milk and let sit for 5 minutes to curdle)

Caramel Icing #

  • Light brown sugar – 1½ cups (about 220g)
  • Plain flour – 1 tablespoon
  • Salted butter – 60g (divided in 2 parts)
  • Milk – ¼ cup
  • Vanilla – 1 teaspoon

Frosting #

  • Unsalted butter – 300g
  • Dark brown sugar – 2 cups (about 270g)
  • Heavy cream – 1 cup
  • Salt – ½ teaspoon
  • Cream cheese – 300g
  • Icing sugar – 2 cups (about 200g)

Garnish #

  • Pecans (crushed) – 2 cups

Method #

Cake #

  1. Preheat oven to 180°C. Grease and flour two 9-inch cake tins.
  2. Cream the butter and sugar in a mixer on medium speed until fluffy.
  3. Add vanilla, then eggs one at a time, beating gently until incorporated.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and buttermilk alternately into the batter, starting and ending with flour.
  6. Pour the batter evenly into prepared tins and bake for 25–30 minutes.
  7. Cool the cakes completely before icing.

Caramel Icing #

  1. In a small saucepan, combine all ingredients along with 30g of the butter.
  2. Heat over medium, stirring frequently, and bring to a boil. Let boil for 1 minute.
  3. Remove from heat, add the remaining 30g butter and stir until melted.
  4. Let the mixture cool, stirring occasionally, until it thickens but is still spreadable.
  5. Spread a thin layer over the cooled cake. Allow to set completely before adding frosting.

Frosting #

  1. Beat butter and dark brown sugar until creamy.
  2. Add cream cheese, icing sugar, and salt. Beat until thickened.
  3. Add heavy cream and whip until fluffy and spreadable.
  4. Frost the cake generously.
  5. Pipe additional frosting as desired.
  6. Press chopped pecans onto the sides and garnish the top with pecan halves.

Home | Cake

Apple and Cinnamon Cake

February 3, 2017
Recipes, Vegetarian
Cake, Dessert, Apple, Cinnamon

Apple and Cinnamon Cake #

A moist and aromatic cake that combines sweet apples with the warmth of cinnamon—perfect for tea time or dessert.

Ingredients #

  • 4 apples
  • 1 tbsp cinnamon
  • 4 tbsp sugar
  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 4 eggs
  • 180g (6 oz) butter, softened
  • 1 1/3 cups brown sugar
  • ½ cup milk
  • 1/4 cup flaked almonds
  • 1/4 tsp cinnamon

Method #

  1. Preheat the oven to 180°C (350°F). Grease a spring-form pan.
  2. Peel and slice the apples, toss with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
  3. In a medium bowl, sift the flour, baking powder, and salt.
  4. In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
  5. Add eggs one at a time, beating after each addition.
  6. Fold in the sifted flour mixture, alternating with the milk.
  7. Pour half the batter into the pan, spread the apples over it, then pour the remaining batter on top.
  8. Mix the flaked almonds with 1/4 tsp cinnamon and sprinkle over the top.
  9. Bake for 1 hour or until a toothpick inserted in the centre comes out clean.

Home | Cake

Marble Cake

January 29, 2017
Recipes, Vegetarian
Cake, Dessert, Marble

Marble Cake #

A beautiful and delicious cake with swirls of vanilla and chocolate, perfect for afternoon tea or a sweet treat.

Ingredients #

  • 250g plain flour
  • 200g unsalted butter (softened)
  • 200g caster sugar
  • 40ml full-fat milk
  • ½ tsp vanilla extract
  • 3 large eggs
  • 3 tsp baking powder
  • 2 tsp unsweetened cocoa powder
  • Icing sugar (for dusting)

Method #

  1. Preheat the oven to 180°C (350°F).
  2. Line a 1kg loaf tin with baking parchment.
  3. In a large bowl, beat the butter, 180g of the sugar, and vanilla extract until light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Add the baking powder and sift in the flour.
  6. Fold the flour in gently with 2 tbsp of the milk.
  7. Spoon two-thirds of the mixture into the loaf tin (should fill about three-quarters of the tin).
  8. To the remaining third, sift in the cocoa powder and add the remaining milk and 20g of sugar. Mix well.
  9. Spoon the chocolate mixture over the plain one in the tin.
  10. Swirl a fork gently through both mixtures to create a marbled effect—avoid overmixing.
  11. Bake for 55–70 minutes, or until a skewer inserted into the centre comes out clean (check from 55 minutes).
  12. Remove the cake from the tin and let it cool on a wire rack.
  13. Once cooled, dust with icing sugar before serving.

Home | Cake

Banana Loaf

January 1, 2017
Recipes, Vegetarian
Banana, Cake, Dessert, Loaf

Banana Loaf #

A soft, moist banana loaf with dark chocolate chips and a touch of caramel. Great for tea time or as a breakfast treat.

Ingredients #

  • 2 ripe bananas
  • 2 tbsp milk
  • 100g soft butter
  • 150g plain flour
  • 150g caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp caramel flavouring
  • 100g dark chocolate chips

Method #

  1. Preheat the oven to 160°C / 325°F.
  2. Grease and line a 900g / 2lb loaf tin with non-stick baking parchment.
  3. Mash the peeled bananas with a fork in a mixing bowl.
  4. Add all remaining ingredients (except chocolate chips) and whisk until smooth and combined.
  5. Fold in the chocolate chips.
  6. Spoon the mixture into the loaf tin and level the top.
  7. Bake for around 50 minutes, or until golden, risen, and pulling away from the sides.
  8. Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
  9. Slice and enjoy.

Home | Cake

Pineapple and Cherry Cake

August 27, 2016
Recipes, Vegetarian
Cake, Pineapple, Cherry, Baking, Dessert, Vegetarian

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

  • 150 g Glace cherries
  • 227 g Canned pineapple with fruit juice
  • 150 g Softened butter
  • 100 g Light muscovado sugar
  • 2 large Eggs, lightly beaten
  • 200 g Self-raising flour

Recipe #

  1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
  2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
  3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
  4. Toss both the cherries and pineapple pieces lightly in plain flour.
  5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
  6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
  7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
  8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Coffee Walnut Cake

April 22, 2016
Recipes, Desserts
Cake, Coffee, Walnut, Dessert, Baking

Coffee Walnut Cake #

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Ingredients #

For the sponges: #

  • 340g unsalted butter, plus extra for greasing
  • 340g caster sugar
  • 250g plain flour
  • 90g walnuts
  • 3 tsp baking powder
  • 6 large eggs
  • 3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping: #

  • 750g icing sugar
  • 250g unsalted butter
  • 4 tsp instant coffee dissolved in 2 tbsp boiling water
  • 2 tbsp milk
  • Approx 9 walnut halves for decorating

Equipment Needed #

  • 3 x 20cm round sandwich tins
  • Baking parchment
  • Stand mixer or electric hand whisk
  • Food processor
  • Offset palette knife
  • Silicone spatula
  • Sieve
  • Kitchen scales
  • 2 x wire cooling racks
  • Display plate or cake board

Recipe #

  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
  2. Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
  3. Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
  4. Fold dissolved coffee into the wet mix.
  5. In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
  6. Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
  7. Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
  8. Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
  9. For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
  10. Once sponges are cool, level any domed tops with a bread knife.
  11. Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
  12. Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!

Victoria Sponge Cake

April 22, 2016
Recipes, Vegetarian
Cake, Dessert, Baking, Classic, British

Victoria Sponge Cake #

A timeless British classic, the Victoria sponge cake is soft, light, and filled with jam and cream — perfect for afternoon tea.

Ingredients #

  • Eggs – 4
  • Caster sugar – 225g
  • Self-raising flour – 225g
  • Baking powder – 2 teaspoons
  • Unsalted butter (at room temperature) – 225g
  • Strawberry or raspberry jam
  • Whipped double cream

Recipe #

  1. Preheat the oven to 180°C (160°C Fan).
  2. Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
  3. In a large bowl, add eggs, sugar, flour, baking powder, and butter.
  4. Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
  5. Divide the mixture evenly between the prepared tins.
  6. Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
  7. Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
  8. To assemble:
    • Place one sponge layer upside down on a serving plate.
    • Spread generously with jam and whipped cream if using.
    • Place the second sponge on top, right side up.
    • Dust the top with caster sugar before serving.

A perfect centerpiece for any tea table — light, fluffy, and delightfully simple.

Black Forest Cake

May 6, 2023
Desserts
Dessert, Cake, Chocolate

Ingredients #

For the cake:

  • All purpose flour – 1 cup
  • Cocoa powder – ½ cup
  • Baking powder – 1½ tsp
  • Baking soda – 2 pinches
  • Salt – ¼ tsp
  • Egg whites – 4
  • Egg yolks – 4
  • Caster sugar – 150 g (¾ cup)
  • Vanilla extract – 2 tsp
  • Sunflower oil – ¾ cup

For the syrup:

  • Sugar – 6 tbsp
  • Water – 6 tbsp
  • Syrup from canned cherries (optional) – 2½ tbsp

For the whipped cream: