Cake on Arshad Siddiqui

Red Velvet Cake

Fri, 15 Sep 2017 13:25:00 +0100

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

Sat, 20 May 2017 17:04:00 +0100

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 #

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

Caramel Icing #

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

Frosting #

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

Home | Cake

Apple and Cinnamon Cake

Fri, 03 Feb 2017 14:43:00 +0100

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 #

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

Home | Cake

Marble Cake

Sun, 29 Jan 2017 02:00:00 +0100

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 #

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

Home | Cake

Banana Loaf

Sun, 01 Jan 2017 02:55:00 +0100

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 #

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

Home | Cake

Pineapple and Cherry Cake

Sat, 27 Aug 2016 18:36:00 +0100

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 #

Preheat the oven to 140°C (fan). Grease and line a loaf tin.
Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
Toss both the cherries and pineapple pieces lightly in plain flour.
In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
Fold in the floured fruits and reserved 2 tbsp pineapple juice.
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.
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

Fri, 22 Apr 2016 16:26:00 +0100

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 #

Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
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.
Fold dissolved coffee into the wet mix.
In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
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.
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.
Once sponges are cool, level any domed tops with a bread knife.
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.
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

Fri, 22 Apr 2016 17:13:00 +0100

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 #

Preheat the oven to 180°C (160°C Fan).
Grease and line two 20cm/8in sandwich tins. Lightly coat the sides and base with butter, then line the base with baking paper.
In a large bowl, add eggs, sugar, flour, baking powder, and butter.
Mix until just combined using an electric hand mixer or a wooden spoon. Do not overmix. The batter should drop off a spoon easily.
Divide the mixture evenly between the prepared tins.
Bake on the middle shelf for 25 minutes (check at 20 minutes) until golden and springy to the touch.
Allow the cakes to cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
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.

Cake

Sat, 19 Jun 2010 00:00:00 +0000

Cake #

Home | Recipe

Black Forest Cake

Sat, 06 May 2023 00:00:00 +0100

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:

Chocolate Cake with Ganache

Tue, 14 Sep 2021 00:00:00 +0100

Ingredients #

Unsalted butter (softened, at room temperature) – 220 grams
Golden caster sugar – 220 grams
Eggs – 4
Vanilla extract – 1 tsp
Self-raising flour – 220 grams
Cocoa powder – 3 tbsp
Baking powder – 1 tsp
Salt – small pinch
Milk – 2 tbsp

For the Ganache: #

Double cream – 300 grams
Dark chocolate – 300 grams

Recipe #

Cake #

Heat oven to 160°C (fan).
Line the base of 2 x 20cm (8in) deep cake tins and grease the sides with butter.
Beat butter and sugar together until light and fluffy.
Add vanilla extract.
Add eggs one at a time, beating on low speed just until mixed in.
Mix flour, cocoa powder, baking powder, and salt; fold into the wet mixture.
Add milk and fold gently.
Pour batter evenly into the cake tins.
Bake for 20-25 minutes.
Check the cakes and bake for another 5-10 minutes if not done (a skewer should come out clean).
Cool cakes in the tins on a wire rack for 10 minutes.

Ganache #

Heat double cream in a saucepan until nearly boiling.
Break dark chocolate into a bowl.
Pour hot cream over chocolate and cover the bowl.
Let it stand for 2-3 minutes.
Whisk ganache until smooth and glossy.
Cool for 10 minutes, then chill in the fridge for 30 minutes.

Assembly #

Once the sponge cakes are cool, layer and ice them with the ganache.

Enjoy your rich and moist chocolate cake with smooth ganache!

Plum Cake

Sun, 03 Jan 2021 00:00:00 +0000

Ingredients #

Self-raising flour – 175 gm
Unsalted butter – 175 gm
Golden caster sugar – 175 gm
Eggs – 3
Baking powder – 1 teaspoon
Dark chocolate – 75 gm
Dry fruits (raisins etc.) – as desired

Recipe #

Heat oven to 140°C (fan).
Line the base of a deep cake tin and grease the sides with butter.
Beat together butter and sugar until light and fluffy.
Add eggs one at a time, beating on low just until mixed in.
Fold in the flour, baking powder, and dry fruits.
Break the dark chocolate into pieces and add to the batter.
Pour batter into the tin.
Bake for 45 minutes, checking after 25-30 minutes.
If not done, bake for another 5-10 minutes (a skewer inserted should come out clean).
Cool the cake in the pan on a wire rack for 10 minutes before removing.

Enjoy your delicious plum cake!

Cherry and Almond Cake

Sun, 11 Nov 2018 01:00:00 +0100

Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!

Ingredients #

Butter, softened – 175g (or 200g for extra richness)
Golden caster sugar – 175g (or 200g if preferred sweeter)
Eggs – 4
Almond extract – ½ tsp
Self-raising flour – 175g
Baking powder – ½ tsp
Ground almonds – 125g
Milk – 100ml
Glacé cherries – 300g
Flaked almonds – 2 tbsp

Recipe #

Preheat oven to 140°C fan (160°C conventional).
Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
In a large bowl, beat the butter and sugar together until pale and fluffy.
Add almond extract.
Beat in the eggs one at a time, mixing on low speed until just incorporated.
Gently fold in the flour, baking powder, and ground almonds.
Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
Pour the batter into the prepared tin.
Arrange the remaining cherries on top, then scatter over the flaked almonds.
Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
Let the cake cool in the tin for 10 minutes on a wire rack before removing.

Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!