Neep (Turnip) Cake with Brown Butter Frosting

Neep Cake with Brown Butter Frosting

My lovely neighbour handed over some more Neeps (Turnips) the other day, this time instead of the normal Haggis, Neeps ‘n’ Tatties, I decided to make a cake! Well after all you get carrot cake & courgette cakes so why not a Neep cake? This is one of those recipes that doesn’t sound inviting but once you try it, it’s delicious and not what you were expecting. The little bit of Nutmeg through gives a lovely soft spice and the brown butter frosting giving that nutty sweetness. You have to give this a try if you have leftover Neeps (Turnips).

Makes 12 Cakes

250g Plain Flour

150g Grated Raw Neep (Turnip)

3 Eggs

175g Light Brown Sugar

2 Tsp Vanilla Extract

100 ml Milk

2 Tsp Baking Powder

1/2 Tsp Baking Soda

2 Tsp Ground Nutmeg

1/2 Tsp Salt

For the Brown Butter Frosting

400g Icing Sugar

2 Tsp Vanilla Extract

3 Tbsp Milk

115g Unsalted Butter at room temperature

Handful of chopped walnuts or hazelnuts to top

  1. Preheat oven to 180 deg & line a 9 x 9 inch Baking tin with paper and grease.
  2. In a bowl beat the eggs, sugar, extract & milk until combined.
  3. Sift in the flour and add the baking powder & baking soda with salt & the nutmeg, stir to combine and pour into the lined tin, bake for about 25-30 minutes or until a knife comes out clean. Remove and allow to cool in the tin for 10 mins then remove the paper and place on a wire rack to completely cool.
  4. Meanwhile to make the frosting, place icing sugar, extract & milk into a bowl and set aside.
  5. In a pan on low heat add the butter and gently melt, once melted turn up heat slightly to a medium heat (do not boil) then stir until the butter becomes brown in colour & smells nutty (this will take about 8-10 mins). Remove from heat immediately, allow to cool slightly and add to the icing sugar mix, whip up until you have a smooth thick frosting.
  6. Slice your cake into 12 squares and place frosting into a piping bag, pipe frosting on top of each slice and sprinkle with some walnuts or hazelnuts. Serve with a lovely cuppa! Enjoy.


Peanut Butter & Chocolate Squares

Peanut Butter Squares

OMG! Well what can I say, if you love Peanut Butter like me these are delicious. They are also very light and cut up into small squares they are only about 70 calories per square, so in my book that’s a guilt free treat with my cup of coffee.

We always have a little treat on a Sunday, it’s something to look forward to while we relax and chill after our working week. Peanut butter is a good source of protein, fiber, folate, phosphorus, potassium & magnesium. And yes, peanut butter does have fat, but the fat is monounsaturated, which is more cholesterol-friendly.

I first saw this recipe from a Diabetic Website https://diabeticgourmet.com/ when my mum was a Diabetic, unfortunately I never got round to making them for her. This recipe I change a little to suit our sweet tastes….lol!

Makes 16 small squares

60g Butter

120g Caster Sugar (Splenda if diabetic)

40g Light Brown Sugar

100ml skimmed or semi skimmed milk

60g Peanut Butter

1 tsp vanilla extract

1 egg

120g Self Raising Flour

90g Rolled Oats

1/2 tsp baking powder

Pinch salt

120g Chocolate Chips

1. Beat the butter, caster Sugar and brown sugar until well combined.

2. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking powder and salt until blended. Stir in chocolate chips.

3. Spread mixture evenly into a 9 x 9-inch baking pan covered with greaseproof paper. Bake in preheated 170 deg oven for 25 minutes or until a knife inserted near center comes out clean. Leave to cool on wire rack. Cut into squares.

4. Store in airtight container at room temperature, will be best for up to 3 days.


Pistachio & Chocolate Bites

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I hope everyone is doing o.k. in these unusual times. If you are like me, I get bored very easily and need to be doing something productive with my day, so today I was talking to a friend and saying how we miss our coffee & cake dates at our fav coffee shop, then idea to use up whatever was in my cupboards to bake a cake and have a virtual coffee & cake date.  I do love pistachio’s and always have some on hand, so this little cake bite was perfect.

 

Makes about 16 squares

150g shelled pistachios

200g milk chocolate (I used Dairy Milk bar)

200g golden caster sugar or light brown sugar

200g soft butter

3 eggs

200g Self raising flour

100ml milk

50g butter for chocolate

100g icing sugar

Pinch salt

 

  1. Preheat oven to 160 deg and line a square tin (approx 20cm) with baking paper
  2. Mix up 125g of pistachios and 75g of the milk chocolate with 100g sugar in a blender until finely chopped.
  3. Tip into a bowl with the remaining sugar, butter, eggs, flour & milk with a pinch of salt and mix thoroughly.
  4. Empty the mixture into your prepared tin and bake for about 40 minutes or until a knife comes out clean. Leave to cool slightly.
  5. Meanwhile, break up the chocolate and place into a microwave bowl with the 50g of butter, microwave for 1 minute, remove and stir together until fully melted. Next pour the icing sugar into the chocolate and beat together until combined and thick.
  6. Pour over the top of the cake and even, using the remaining chopped pistachios, sprinkle over the top and allow to set. Cut into bite slices. Serve with a yummy cuppa!

 


Upside Down Apple Cake

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I do hate food going to waste so I used up my leftover apples and made an upside down cake and served with custard……OMG! Yummy! Scrummy!

Classic desserts don’t come much better than this. It was an extremely windy and cold day today so this little warming dessert was just a perfect home comfort Sunday dessert.

 

Makes 2 small individuals (2 x 4-5″ tin) or 1 large (10″ tin)

For the caramelise apples:-

2 Apples (of your choice)

60g unsalted butter

70g Brown Sugar

1/2 tsp ground cinnamon

*

For the cake:

2 eggs

110g unsalted butter

110g Self raising Flour

110g Caster Sugar

1/2 tsp ground cinnamon

1 tbsp milk

 

  1. Pre heat oven to 180 deg fan
  2. Melt 60g butter with the 70g brown sugar and cinnamon, stir together and put into the bottom of your tin.                                                                              20200209_115558
  3. Peel and slice your apples and place on top of the caramel.                                              20200209_115749
  4. Beat the cake ingredients together in a mixer and pour over the apples.                      20200209_121239
  5. Bake for about 35-40 minutes or until the cake springs back when pressed.
  6. Remove from oven and tin and serve. Yum!

 

 

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Chocolate & Hazelnut Bundt Cake

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Decided to bake a chocolate cake for our New Years Day dessert, we had the whole family this year so had to do something that fed 11 adults and 1 child. This was perfect and delicious but so rich, so a little bit is all you need.

 

Serves about 12-14

For the Cake:-

200g unsalted butter

200g Dark Chocolate

300g Light Muscovado Sugar

4 large eggs

175g self raising flour

1 tsp baking powder

 

For the Glaze:-

300ml double cream

160g dark chocolate

Choice of nuts – I used Hazelnuts

 

  1. Preheat oven to 180 deg
  2. Melt butter and chocolate together, either in a bowl over a pan of boiling water or in a microwave for about 1 minute. Allow to cool slightly.
  3. Beat Sugar & Eggs together then pour in butter & chocolate mix.
  4. Fold in flour & baking powder until combined.
  5. Pour mixture into a cocoa floured bake tin and bake for about 40 minutes.
  6. Meanwhile make the glaze by heating the cream gently and add the chocolate in, stir to melt. Whisk and pour over cake once cooled from oven. Sprinkle over nuts.

 


Pear, Hazelnut & Chocolate Crumble Cake

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Oh yum……Pears are in season at the moment so I wanted to try a different dessert with them, this was so delicious and the texture was crunchy too.

 

Makes 8 servings (or 6 big ones…lol)

100g chopped hazelnuts

140g self raising flour

175g butter cut into small chunks

70g Caster sugar

80g dark brown sugar (10g from sprinkling)

2 large eggs

4 small pears – peeled, cored and diced

50g dark chocolate, chopped into small pieces

 

  1. Preheat oven on convection bake to 160 deg and line and grease a springform cake tin
  2. Add the flour & hazelnuts to a bowl and mix, add the butter and pulse until it forms bread like crumbs                                                                          20191101_132417
  3. Add the sugar, eggs and mix
  4. Add in 3 of the pears and chocolate and mix lightly until combined, Spoon mix into the cake tin and smooth out.
  5. Sprinkle the other pear pieces on top and press down lightly, sprinkle the remaining 10g brown sugar on top and bake for 50-60 minutes.
  6. Cool in the tin then transfer to a wire rack.
  7. Serve with some lovely whipped cream or ice cream.

 

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Chocolate Coffee Cake with Salted Caramel Drizzle

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Oh yummy! We fancied a wee coffee n cake afternoon since we were having a lazy one. I recently visited the Coffee Festival in Edinburgh and discovered loads of amazing coffee roasters and new flavours, one of them was a new Cold Brew infused with CBD made by Hamilton Street Cold Brew, if you want to feel motivated, uplifting but with a little bit of calm in your day then you have to try this. I also picked up some amazing Chocolate by chocolate tree in Edinburgh, Artisan chocolates and organic chocolate are just some of their creations.

 

Makes 6 Servings

For Cake mix:-

110g unsalted butter, softened

110g self raising flour

110g Caster Sugar

2 eggs

50ml CBD Cold brew (if not using add milk)

50g Cocoa powder

2 tbsp boiling water

For the whipped cream filling:-

100ml whipping cream

50g Icing Sugar

1 tbsp cocoa powder

1 tsp vanilla essence

For the drizzle:-

1/2 bar of Salted Caramel Chocolate – melted

 

  1. Pre heat oven to 170 deg and grease a cake tin (I used a mini finger loaf tin)
  2. In a bowl combine, butter, flour, sugar, eggs, cocoa powder, cold brew and water and mix until combined together. Divide into cake tin and bake for about 20 minutes.
  3. Meanwhile in a separate bowl beat all the whipped cream ingredients together with an electric mixer on high speed until stiff. (Tip: Chill your bowl in the fridge before hand)                                                                                                                             20191012_124018
  4. Remove cakes from oven and allow to cool on a wire rack, once cooled slice in half and spread on the whipped cream mixture.
  5. Melt chocolate on lowest setting on Induction hob (or over boiling water in a bowl), and drizzle as much as you like over the cakes. Allow chocolate to harden before serving.                                                                                                              20191012_111548

 

 

 

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Crunchie Biscuit Base Galaxy cake

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I wasn’t really sure what to call this as it was a mishmash of 2 cakes….I was going to bake a chocolate tart and realised I didn’t have all the ingredients for the sweet pastry. So I decided to make a biscuit base instead. Then I discovered I didn’t have double/whipping cream but only single cream, so I therefore now had to bake. Despite all my misfortunes, this did actually turn out quite nice.

I was only making a small one for my other halves birthday, he loves chocolate…lol!

 

Makes a small portion for 1 or 2

For the filling:-

100g Milk Chocolate, minimum 35% cocoa

100ml single cream

50ml whole fat milk

1 egg

For the base:-

4 Digestive biscuits

1 Crunchie chocolate bar

1 tbsp butter – melted

For the toppings:-

small chunks of honeycomb to decorate

small edible spray glitter (optional), it was a birthday after all.

 

  1. In a food processor put the digestives, crunchie bar and blitz until breadcrumbs, add in the melted butter and bring together.
  2. Line a small springform tin with greaseproof paper. Empty the biscuit mixture into the tin and push/flatten down with your hands evenly. Refrigerate.
  3. Empty the cream and milk into a pan and bring to the boil.
  4. Place the chocolate into bowl in pieces.
  5. Pour the hot cream and milk over the chocolate to melt, stir until blended. Set aside to cool.
  6. Crack the egg into a dish and using a hand mixer, mix until fluffy.
  7. Once chocolate has cooled, pour egg into bowl and mix through.
  8. Remove biscuit base from fridge and pour in the chocolate mix.
  9. Preheat your oven to 130 deg. Gently place the tin in the oven and bake for about 30 minutes. You want it set but with a slight wobble. Remove and allow to cool.
  10. Sprinkle some cocoa powder over top (optional) the sprinkle the honeycomb pieces on top. Serve.
  11. This can be chilled and kept for later. Serve at room temperature.

 

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White Chocolate Blondies

OMG…..I saw this recipe from PON and just had to try as it was lower in calories. (I’m always curious how the flavour will be without all the sugar etc…lol). I have to say these were delicious. I did change the recipe slightly, but still low in calories. Just 70 calories a slice.

 

Makes 15 slices.

100g Self Raising Flour

50g low fat butter (I used lurpak lighter)

4 medium eggs

1 tsp baking powder

1 tsp vanilla extract

4 tsp clear honey

50g White chocolate chips (20g to melt for topping)

4 tbsp light brown sugar (or use sweetener for lower calories)

 

  1. Preheat your oven to 170 deg and line a square 8″ tin with greaseproof paper
  2. Place all of the ingredients, except 25g of the white chocolate chips.                                                  20190623_150805
  3. Pour into the baking tin and sprinkle about 10g of white chocolate chips over the top, bake for about 20 minutes or until a knife comes out clean.
  4. Meanwhile melt about 15g of chocolate chips in a microwave dish for about 1 minute.
  5. Allow the cake to cool at room temperature, once cooled drizzle the melted chocolate over the top and cut into slices.
  6. Serve with a lovely cuppa. Enjoy.

 

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Smarties Easter Tray Bake

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Smarties Easter Tray Bake

Happy Easter Sunday Everyone!

It’s Easter Weekend, and I just had to bake. This is what I made and it was delicious, full of flavour with a crunch and very light!  Think of a slightly caramel sponge flavour with a super crunchy smarties frosting. Yummy!

Perfect with a lovely cuppa.

Makes 12 large slices (or 24 smaller ones)

60g Butter, softened

250g Brown Sugar

1 Tbsp Vanilla Essence

3 Eggs, 1 Egg Yolk

250g Self Raising Flour

Pinch of salt

1/2 Tsp Baking Powder

For the Frosting

60g Butter, softened

200g Icing Sugar

1 Tbsp Maple Syrup

1 Tsp Vanilla Essence

1 Tbsp Milk

1 Bag of Smarties Eggs

  1. Preheat your oven to 175 deg fan. Line a 9 x 9 baking tin with baking paper.
  2. Add the butter to a large bowl and add in the brown sugar, mix together with a hand mixer until light & creamy.
  3. Crack in the eggs and vanilla and mix through. Add in the flour, salt & baking powder, gently fold in until everything is combined.
  4. Spread into your baking tin. Bake for about 25 – 30 minutes or until a knife comes out clean.

5. Meanwhile to make the frosting, cream the butter in a bowl and add the icing sugar. Add the milk, maple syrup, vanilla and mix until combined.

7. Using a rolling pin gently break down the smarties eggs until you have small pieces then add to the frosting mix and mix through. Refrigerate until needed, this helps thicken the frosting up

8. Once your cake has COMPLETELY cooled, top with frosting spreading evenly. Slice up & serve. Yummy

(These can be kept up to 4-5 days in fridge or 2 days at room temp in a air tight container.)

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Easter Tray Bake

10 minute pineapple cake

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Oh I know I keep going on about it, but this Crisperplate is just magical, it has saved me so many minutes in my kitchen and has given me perfect cooking results every time. This time it was a little afternoon treat.

 

Makes a 12″ cake

150 g Caster Sugar
225g Self Raising Flour
100ml milk
110g butter softened
2 eggs
1 tin of pineapple rounds (drained)
1 tsp vanilla extract
Whipping cream to serve
1. Mix everything together (except pineapple) in a mixer until smooth
2. Preheat Crisper for 2 mins, then pour on batter evenly
3. Place pineapple on top
4. Bake on Crisp setting for 10 minutes.
5. Serve with a large dollop of whipped cream.

 


Lemon Poppy Seed Cake

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We have had a rather wet weekend here in Cumbernauld, Glasgow, so nothing better than getting in the kitchen and baking! Wanting to carry on with the summer, I decided that we were going to have an indoors picnic. I’ve been wanting to try this recipe from Jamie Oliver for a while now so today was that day. It was absolutely delicious, so refreshing and light, perfect for my picnic.

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Serves 10-12

250g unsalted butter at room temperature

250g Golden caster sugar + 4 tbsp for syrup

4 large eggs

4 lemons

275g self raising flour

1 tsp baking powder

150ml milk

50g poppy seeds

 

  1. Preheat the oven to 180 deg. Grease a 23cm cake tin and line bottom with greaseproof paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs in 1 at a time, mixing thoroughly before adding each one.                                                  20180617_114236
  3. Grate in the zest of 2 lemons then squeeze in the juice and combine.
  4. Sift in the flour and baking powder and fold gently until combined.
  5. Add in the milk and poppy seeds and mix through.
  6. Pour mixture into the cake tin and bake in the oven for about 45 minutes, or until a knife comes out clean.
  7. Leave in the tin for 5 minutes then remove and place on a wire rack to cool.
  8. Meanwhile, slice very finely the other 2 lemons.
  9. Put 4 tbsps water and 4 tbsp caster sugar into a pan, add the lemons and heat gently on a medium to low heat for about 15 minutes or until the lemons are translucent and you have a lovely syrup.
  10. Spoon the syrup over the top of the cake and serve.

 

 

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Tutti Frutti Victoria Sponge

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I found this lovely little pot of Tutti Frutti Jam from The Artisan kitchen recently, so nothing better on a bank holiday weekend than to make a Victoria Sponge for afternoon coffee. The Flavours of this jam were absolutely delightful, APPLES, STRAWBERRIES, RASPBERRIES, BLACKCURRANTS, LEMON JUICE and ORANGE OIL………so fruity!

 

Basic Victoria Sponge:-

200g unsalted butter, softened

200g golden caster sugar

4 medium eggs

200g self raising flour

1 tsp vanilla extract

 

For cream:-

250ml double cream, whipped

1 vanilla pod

 

  1. Preheat oven to 170 deg. Grease 2 cake tins approx 20cm each.
  2. Cream the butter, sugar and vanilla together in a mixer
  3. Slowly beat in the eggs, 1 at a time.
  4. Gently fold in the flour, keeping as much air as possible. Don’t over mix.
  5. Divide the mixture between the cake tins evenly and bake for about 20 minutes or until a knife comes out clear. Allow to cool.
  6. Whisk the cream with the vanilla until you get stiff peaks.
  7. Spread the jam on top of one of the cakes then spread over the cream, sandwich with the other cake and sieve some icing sugar over the top. Serve! Yummy!

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Chocolate & Ginger Cake

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I wanted to make a ginger cake but came across this recipe from Mary Berry that added cocoa powder, so I decided to give it a try. As there was only 2 of us I made a mini version. The combination of Chocolate and Ginger is just so moreish!

 

Serves 4 (double quantities for a 20″ size cake)

100g butter at room temperature

25g Cocoa powder

2 tbsp semi skimmed milk

2 medium eggs

90g self raising flour

1 tsp baking powder

1 tsp ground ginger

125 g caster sugar

1 tsp stem ginger

For the topping and filling:-

115g icing sugar

60g butter at room temperature

1 tbsp of stem ginger syrup

1 tsp semi skimmed milk

1 tsp of Stem ginger bits for topping.

 

  1. Grease and line 2 cake tins, I used 2 x 5″ springform tins.
  2. Preheat oven to 160 deg on fan.
  3.  Put the cocoa powder into a large, heatproof bowl. Stir in 3 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.
  4. Add all the remaining ingredients and mix with an electric whisk for a few minutes, but watch not to over mix as you want it light and fluffy.
  5. Divide the cake mixture evenly between tins and bake in oven for about 25-30 minutes. Then remove and allow to cool in tins for a few minutes before removing to cool completely on a rack.                               20180203_143049
  6. To make the filling, sift the icing sugar into a bowl, add the stem syrup, milk and butter and whisk with an electric mixer until well blended.
  7. Take 1 of the cakes and if needed trim the top of the cake so you have a flat base then spoon some of the mixture on and smooth with a palette knife. Take the other cake and place on top, then spoon the rest of the mixture and smooth with the palette knife. Finally garnish with the stem ginger pieces.
  8. Serve with a lovely cuppa.

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Almond & Orange Cake

almondcake

I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.

The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth.  Perfect with an afternoon cuppa.

 

Used a 20cm cake tin.

220g icing sugar (leave a little for decoration at end)

90g plain flour

90g Almond flour

Salt to taste

1/2 tsp baking powder

6 egg whites

115 g soft butter

Rind of 1 orange

 

  1. Mix all the ingredients together in a mixing bowl
  2. Preheat the oven to 180 deg, grease a cake tin.
  3. Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!

 

 

 


Chocolate Nut Cake

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On deciding what to do next using my crisper plate, I thought I’ve not really tried a cake?? Would it work?? Only 1 way to find out………………………..results were fab, tasty and baked in 10 minutes…….revelation!

 

Serves 12-16

200g Dark Chocolate – Melted (I used 70% cocoa)

240g butter

45g Walnuts

45g Hazelnuts

45g Almonds

170g golden caster sugar

1 tbsp flour

4 eggs

1 tsp vanilla extract

pinch salt

 

  1. If you have an Induction hob, melt chocolate in a pan on No. 1, if not melt using a glass bowl over boiling water. Once nearly melted add in butter and melt through, stirring a couple of times. Remove from heat and allow to cool.  20170917_181232
  2. Chop nuts into very small pieces or use a processor and pulse but make sure not to make into crumbs.
  3. Separate egg yolks from egg whites
  4. One at a time add egg yolks to the chocolate and butter mix, stirring continuously.
  5. Then stir in vanilla, sugar, nuts & flour
  6. Whisk the egg whites together until stiff peaks, then gently fold into your chocolate mixture.                                                             20170917_181713
  7. Pour the mixture onto the crisper plate and cook on dynamic crisp setting for 10 minutes.
  8. Remove from oven and allow to cool. Once cooled remove from plate, slice and serve with some lovely whipped cream or ice cream if you prefer. YUMMY!!!!

 

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Victoria Sponge with a Maple Syrup and Honeyed Whiskey twist

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I visited the Loch Lomond Food Festival recently and purchased this amazing flavour pot from SA Sauces , not sure what to do with it, I visited their website and found this amazing idea. It was absolutely delicious and an excellent twist to the traditional victoria sponge.

Makes 1 cake

  • 200g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 4 medium eggs
  • 200g self-raising flour, plus extra for dusting
  • about 6 tbsp raspberry jam
  • 250ml double cream, whipped
  • icing sugar, for dusting
  • One pot of maple syrup and honeyed whiskey

 

  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and half the pot of maple syrup and honeyed whiskey into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  3. Mix the reminder of the pot of maple syrup with the cream. Whisk until you get a matt finish.
  4. Spread the jam (optional) onto one cake and top with the mixed cream. Sandwich the cakes together and dust with icing sugar.

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Sticky Ginger Cake

oh Yummy…..yummy……yummy!

First Recipe trying out my new oven. Baked perfectly and tasted even better….lol!

 

225g Black Treacle

255g Soft Light Brown Sugar

255g Butter

2 eggs, beaten

350g plain flour

2 tsp ground cinnamon

1 tbsp ground ginger

pinch salt

1 tsp bicarbonate of soda

250ml warm milk (I used semi-skimmed)

 

Method:-

  1. Melt together Treacle, sugar and butter, mixing all the time
  2. Remove from heat and mix in the eggs                                        Add in egg to melted mix
  3. Sieve flour into a large bowl, add the salt, cinnamon and ginger and mix together until combined                                                                               Add in dry ingredients to melted mix
  4. Mix bicarbonate soda to warm milk then slowly add to the mixture and mix well
  5. Line a 10″ square baking tin and grease                   Pour mixture in tin
  6. Pour mixture into tin and bake in the oven. I used my new Cake function, if you don’t have this then bake 140 deg for about 1-1.5hrs. Test with a knife, if it comes out clean its ready.
  7. Serve with some warm custard or ice cream.

Chocolate Banana Cupcakes

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Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cupcakes it was. So yummy! My decoration is in need of some practise though…lol!

Makes 6

80g self raising flour

120g light brown sugar (or you can use caster sugar)

20g cocoa powder

1 egg

1 tsp vanilla essence

1/2 tsp salt

30ml milk

1/2 tsp baking soda

1/2 tsp baking powder

1 medium ripe banana – mashed

 

  1. Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.                                                                                                                                                                                                      20170319_142942
  2. Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.                                                                                        20170319_142946
  3. Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
  4. Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
  5. Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.                  20170319_15134920170319_161845

I made some plain chocolate ones too, follow everything above but just take out the banana.

 

 


Coconut and Banana Upside Down Cake

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Makes 1 x 8 inch cake tin

I cheated slightly with this and used ready made cake mix.

200g Betty Crocker Vanilla Cake Mix

2 eggs

2 tbsp olive oil

1/4 cup sour cream – approx 75ml

1/4 cup water – 75ml

2 large bananas – sliced

100g shredded coconut

1/2 cup brown sugar

2 tbsp butter

1 tbsp lemon juice

 

  1. Preheat oven to 180 deg, grease the baking tin with spray oil.
  2. With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
  3. Place banana slices evenly on bottom of tin.
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  5. In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
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  7. Pour over the cake mixture and spread evenly.
  8. Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
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  10. Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!

 


The Big Jaffa Cake

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THE BIG JAFFA CAKE

2 eggs

150g Caster Sugar

150g Butter

150g Self Raising Flour

2 teaspoons vanilla paste

1 packet orange jelly

juice of 1 orange/ or 1 tablespoon of orange liqueur (optional)

2 tablespoons orange marmalade

100g dark chocolate

splash of milk

 

**Night before make Jelly as instructed on packet adding in either the juice of orange or liqueur, leave in fridge overnight. (Tip…put in tin about 1″ diameter smaller than cake tin and lay in cling film before putting jelly mixture in.**

1. Preheat oven using Cake Mode (approx. 10 mins)

2. Grease cake tin – approx. 18-23cm

3. Cream together using a mixer, butter and sugar until pale and fluffy

4. Add eggs one at a time and beat for few minutes, add in vanilla paste and fold in the flour.

5. Pour mixture into cake tin and put in oven for approx 30 mins or until skewer inserted is clear.

6. One cake is cooked leave to completely cool.

7. Once cooled slice a very thin layer off top of cake to level it

8. in microwave for about 30 secs, melt orange marmalade and then brush marmalade onto top of cake (this helps jelly stay on)

9. Finally melt the chocolate either using an induction hob on No. 1 or in bowl over boilng water, add in butter and milk and mix. May need to add more milk to get it more runny.

10. Pour chocolate over cake evenly and leave to set.

Enjoy!

 

 


Homemade Tea Loaf (Dundee Cake)

Delicious warm with load of butter!

Delicious warm with load of butter!

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HOMEMADE TEA LOAF

200g Dried Mixed Fruit
100g Demerara Sugar
220ml Cold Tea
225g Self Raising Flour
1 Large Beaten Egg
50ml Milk
1 teaspoon mixed spice (optional)

1. Mix Dried Fruit and sugar together, then pour over in a bowl the cold tea, cover with cling film and soak overnight.
2. Sift in Flour, Beaten Egg and Milk
3. Mix until it sofly drops of spoon, then pour into lightly greased loaf tin.
4. Select Cake setting and change time to 1hr 10mins and bake. Or Convection Bake Setting.
5. Finally serve warm with lashings of butter….Delicious.