Carrot cake (GF)

Carrot cake has been on my to-bake list for quite a long time, but I think what’s put me off making it until now is the absolutely insane amount of recipes and variations there  are for it – how on earth are you meant to know what’s right?!

Eventually, I decided I couldn’t put it off any longer, and picked this recipe to base mine on.

I left out the nuts as the pony isn’t really a fan, used gluten free flour and a little extra liquid, baked it in two tins as I didn’t have one with high enough sides to fit it all in and used a different icing (so as per usual, not doing a brilliant job of following the recipe…)

I’m still not really sure what a definitive carrot cake should be, but this one was pretty damn delicious, and I think of all the cakes I’ve taken in to work this one disappeared the fastest!

I wouldn’t hesitate to make it again – maybe with walnuts of pecans if I can sneak them past the pony, and maybe a plain cream cheese icing so my orange-alergic next door neighbour can try a slice too…

For any other carrot cake virgins out there, trust me – this recipe is the place to start!

Carrot cake with orange cream cheese icing (recipe adapted from Breakfast By The Sea)

• 300g sugar
• 300ml sunflower oil
• 3 eggs
• 1tbsp milk
• 1/2 tsp vanilla extract
• 300g carrots, finely grated
• 300g plain flour (GF or normal)
• 1tsp bicarbonate of soda
• 1tsp baking powder (check to make sure it’s GF)
• 1tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg,
• pinch of salt
• handful of sultanas (I didn’t bother weighing)

For the icing:

• 100g butter
• 200g cream cheese
• 350g icing sugar
• zest of an orange

In a large mixing bowl, beat together the sugar, oil, eggs, milk and vanilla until well mixed and no lumps remain, then mix in the grated carrots. Sift in all the remaining dry ingredients, and fold in with the sultanas until there are no more streaks of flour. Pour into 2 greased and lined 8″ cake tins (it will be very liquid, that’s ok) and bake at 170 degrees for about an hour, or until risen, browned, and pulling away from the sides.

While the cake is cooling, make the icing. Beat the butter to soften, then add in half the cream cheese, orange zest and the icing sugar. Beat with an electric mixer until no lumps remain, which will take a few minutes. Finally, quickly beat in the rest of the cream cheese, then leave in the fridge to chill. Note – this made way too much icing, so in future I’d probably make 2/3 this amount.

Level the cakes if necessary, then spread half the icing on top of one layer of the cake. Top with the second cake, the spread the rest of the icing on top. Cut into slices and serve!

Coconut and lemon cream sandwich cake

With the gorgeous weather we’ve had this past week, baking with winter flavours has been out – bright, light, summery baking was needed to see in the spring.

This coconut and lemon cream sandwich cake fits the bill perfectly with two of my favourite fresh flavours combined in a simple but tasty cake.

The only downside of this cake was that I went a little over the top with the filling – after a 20 minute drive to work it had all spilled out the sides and needed quite a bit of a tidy before it was fit to be seen!

Another reason I loved this cake was that I got to use my new cake plate and dome that I was given for my birthday for the first time  - finally I can present my baking in something slightly nicer than a tupperware tub!

Coconut and lemon cream sandwich cake (my own recipe)

Cuts into 8 big slices

• 225g butter
• 225g caster sugar
• 4 eggs
• zest and juice of 1 lime
• 75g desiccated coconut
• 225g self raising flour
• 1tsp baking powder
• 3-4 tbsp lemon curd (I made mine following the Pink Whisk’s recipe)
• 150ml double cream

Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the lime zest and juice and coconut. Sift in the flour and baking powder and lightly fold into the mixture. Divide between two greased and lined 8″ round cake tins, and bake at 180 degrees for 25-30 minutes, or until risen and golden and a skewer comes out clean.

Leave the cake to cool, then spread the lemon curd on top of one half. Whip the cream until it holds its shape, then spread on top of the lemon curd. Top with the second sponge, then dust with icing sugar to serve.

Chocolate orange marble layer cakes

Last weekend, I asked the pony to choose something from my to-bake list for me to make.

When he chose chocolate orange cake, I was a little disappointed, as I had been hoping for something a bit more challenging. But a promise is a promise, so I set about thinking of ways I could put a bit of a twist on a simple chocolate orange cake.

I decided to combine it with another item on my to-bake list, marble cake. But not content at that, I decided that rather than one big cake, I would make several mini layer cakes (yes, I did have quite a bit of time on my hands).

I baked the sponge in a 9×13 rectangle tin, then used a tin can to cut out rounds. I ended up with 4 mini cakes, each 3 layers high, sandwiched and covered with chocolate ganache.

A little extravagant maybe, but I think they looked quite impressive and the pony enjoyed eating them!

Chocolate orange marble layer cakes (sponge adapted from Apple and Spice):

Makes 4 individual cakes

• 200g butter
• 200g caster sugar
• 4 eggs
• 200g self raising flour
• 1 tsp baking powder
• 20g cocoa powder
• 1tbsp milk
• zest and juice of 1 orange
• 300ml double cream
• 300g dark chocolate

Beat the butter and sugar together until light and fluffy, then add in the eggs one at a time. Sift in the flour and baking powder, and fold until just combined. Divide the mixture in half, then to one bowl stir in the zest and juice of the orange, and to the other bowl the cocoa powder and milk.

Spoon the two mixtures alternately into a greased and lined 9×13″ tin, so it looks like this:

Using a knife or skewer, swirl the two mixtures together lightly, being careful not to over-mix. Bake at 180 degrees for about half an hour, or until golden and springy. Leave to cool, then turn out of the tin and remove the baking paper.

Using a tin can, or circular biscuit cutter, cut out 12 rounds from the sponge (I could only get 11, but you can get two more halves from the edges).

For the ganache, heat the cream until almost boiling, then pour over the chocolate and stir until smooth. Leave to cool until thick enough to spread.

To assemble the cakes, take four of the rounds and spread a layer of ganache on top. Top with another sponge, then ganache, sponge and ganache again, finishing by spreading a layer of ganache all over to act as a crumb coat.

Chill for half an hour, then reheat the remaining ganache to a pouring consistency. Pour on top of the four cakes, then spread down the sides with a spatula to cover evenly. Leave to set, then eat!

Chocolate date cake

There’s nothing fancy about this cake, just a dark, dense, chocolate sponge with a hint of sticky toffee-ness about it, balanced by a not-too-sweet ganache.

One person did comment that he wasn’t sure if it was sweet enough, but the pony and I both agreed it was just right.

This cake also kept really well, possibly even improving with age – the perfect accompaniment to an afternoon cup of coffee, but equally at home as an after dinner desert – I would seriously recommend you all go and make this cake!

Chocolate date cake (adapted from Under the High Chair):

Makes up to 16 small slices

• 300g dates
• 300 ml strong hot coffee
• 165g butter
• 100g caster sugar
• 50g dark brown sugar
• 2 eggs
• 1tsp vanilla essence
• 120g self raising flour
• 1tsp bicarbonate of soda
• 40g cocoa powder
• 100g dark chocolate
• 100ml double cream

Soak the dates in the coffee for about 10 minutes, while you prepare a 9″ round cake tin by lining and greasing and start making the sponge. Beat together the butter and both sugars until light and creamy, then beat in the eggs and vanilla. Sift in the flour, baking powder and cocoa powder and fold until just combined. Puree the date and coffee mixture in a food processor, then fold that into the mix as well. Pour into the tin, then bake at 175 degrees for an hour, or until the cake is springy and pulling away from the sides of the tin.

While the cake is cooling, make the ganache by heating the cream in a saucepan until just boiling, then pouring on top of the chopped chocolate, and stirring until smooth. When the ganache and cake have both cooled, spread the ganache on top of the cake then leave to set. Cut into small slices and serve!

Chocolate chip cinnamon cake

Want to know how good this cake is?

I made it twice in three days. That’s right, the pony and I ate 12 squares between us in two days, then I made another to take into work which was devoured in one day.

I’ve been having a bit of a love affair with cinnamon recently – it never hugely appealed before but these apple and cinnamon cupcakes totally changed my mind.

This cake is really moist (some would say undercooked, I would say ok – more for me) with a delicious crisp sugary topping, with delicious chocolate chips in every mouthful. Seriously, what’s not to like?

Chocolate chip cinnamon cake (adapted from Bites out of Life)

Makes 12 squares

• 60g butter
• 150g caster sugar
• 2 eggs, separated
• 220g vanilla yoghurt
• 180g plain flour
• 1tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 150g chopped chocolate, I used a mix of milk, dark and white
• 50g caster sugar
• 1tsp cinnamon

Grease and line an 8×8″ square cake tin. Beat together the butter and 150g sugar until light and fluffy, then add in the egg yolks one at a time. Fold in the sifted dry ingredients alternately with the yoghurt (dry mix, yoghurt, dry mix, yoghurt, dry mix). Whisk the egg whites until they hold their shape, then fold into the cake batter.

Spread half of the cake mix into the prepared tin. Mix the 50g sugar and cinnamon and sprinkle half of it over the cake. Sprinkle half of the chocolate chips on top of that, then dollop on the rest of the cake mix, using a spatula to spread it into an even layer. Sprinkle the remaining cinnamon sugar and chocolate chips on top, then bake at 180 degrees for approximately 35 minutes, or until a skewer comes out clean.

Leave to cool, then cut into squares and serve.

Chocolate Yule Log

This is a proper, traditional chocolate yule log.

I’ve seen some very fancy looking ‘Buche de Noel’ recipes floating around this year, but I have a feeling that unless you’re from a family of pastry chefs they’re probably not the chocolate log that graced your table at Christmas as a child.

I’m talking about the retro supermarket spectacular, chocolate swiss roll with chocolate buttercream and crisp chocolate coating. This is what the pony wanted for Christmas eve dessert, and I am actually really proud of how it turned out – exactly how we remembered!

It’s really simple but will definitely be coming back again next Christmas!

Chocolate Yule Log (vaguely adapted from a BBC Good Food roulade)

Serves 8

For the sponge:

• 5 eggs
• 100g caster sugar
• 25g self raising flour
• 40g cocoa powder
• 1/2 tsp baking powder
• 50g ground almonds

Whisk the eggs and sugar together for about 5 minutes with an electric whisk. They should have trebled in volume and leave a trail when you lift the whisk out. Sift in the rest of the ingredients and fold in lightly, being careful not to overmix. Line a 30x20cm shallow baking tray with greaseproof paper or baking sheet and spread the mixture in, taking it right to the corners. Bake at 190 degrees for 12 minutes.

Turn out immediately onto another sheet of greaseproof paper, dusted with cocoa powder. Peel off the paper the sponge baked on, then roll up, starting from one of the long sides, keeping the cocoa dusted sheet of paper in the roll. Leave until completely cool.

For the icing:

• 50g dark chocolate
• 50g butter
• 150g icing sugar
• 1tbsp cocoa powder
• 1tbsp milk
• 200g milk chocolate

Melt the dark chocolate over a saucepan of simmering water and set aside. Beat the butter to soften, then gradually add in the icing sugar, adding a little milk if it gets too sift. Beat in the melted chocolate and cocoa powder.

Unroll the sponge and spread the icing all over the inside. Roll it up again, without the paper, then trim the ends to neaten it up.

Melt the milk chocolate, then spread a strip as long as the log onto a piece of baking paper. Place the log on top of the strip of chocolate, then pour the rest of the chocolate over the top and spread to cover the whole thing. Use a fork to create lines in the chocolate, for the authentic woody look! Then dust lightly with icing sugar and leave to set.

Mini Christmas cakes – Part 2

After a month or so of regular feeding with whisky, my little baked bean tin Christmas cakes were ready for decoration.

I won’t go into loads of detail, the photos hopefully speak for themselves, so here we go!

First, cut off the tops of your cakes so they’re level. Don’t throw away the scraps, they can be made into truffles!

Roll out the marzipan about 3mm thick. Cut out a round the same size as the cake top, and a long strip that can wrap around the sides.

Brush the cakes all over with melted apricot jam, then place the marzipan on top, pinching together where the top and sides meet. Leave for a day before icing.

Brush the marzipan all over with vodka (or water). Roll out the white icing using a lot of icing sugar to stop it sticking. Measure the cake up each side and across the top so you know how large a circle of icing you need – i went a lot bigger to be on the safe side!

Drape the icing over the cake, then smooth down on the top. Cup your hands to smooth down the sides until you get to the bottom, then cut around the cake. If you’re cutting out any shapes like I did, you can do this from the scraps around the outside of the cake.

You can decorate these cakes any way you want, but I went simple with cut out stars and white icing (from a tube!).

As I’m giving these as gifts I wrapped in cellophane, tied with a ribbon and added a gift tag. They look prettier in real life than in the picture!

Mini Christmas Cakes – Part 1

This year I have decided to go all out with the Christmas baking, and the first thing on my list was Christmas cake, as it’s possibly the only thing that’s acceptable to start in November.

Being in a household of two people, and not actually liking Christmas cake myself, it seems a bit silly to make a whole large one, so instead I decided to go for mini Christmas cakes – the pony can have one, and the others can be given away as gifts.

I found this great recipe from Butcher, Baker, for mini Chrismas cakes baked in baked bean tins – which also includes an awesome guide to lining the tins.

I halved the recipe to make 6 mini cakes, and although they obviously haven’t been tasted yet I’m happy enough with how they look…

Part 2 (the decorating) will be coming later in December!

Mini Christmas Cakes (adapted from Butcher, Baker)

• 200g glace cherries
• 200g mixed dried fruit
• 250g sultanas
• zest of 1 orange, juice of half
• 200ml alcohol of your choice (I used whisky kindly donated by my dad) plus extra for ‘feeding’
• 115g butter
• 115g dark brown sugar
• 2 medium eggs
• 115g plain flour
• 1tsp cinnamon
• 1tsp nutmeg
• 25g flaked almonds
• 6 metal tins

Put all the fruit and orange zest in bowl with the whisky and orange juice and leave to soak overnight.

Line the tins (basically any metal food cans will do, mine were a mix of chopped tomatoes and chickpeas I think) using Butcher, Baker’s awesome guide.

Beat the butter and sugar together until light and fluffy, then add the eggs one at a time. Sift in the flour and spices then fold in with the fruit and almonds. Divide the mixture between the 6 tins, then wrap each tin in baking paper before baking for about an hour at 150 degrees. After an hour, open the paper and bake for another 15-20 minutes so the tops can brown. Check ‘doneness’ with a skewer before removing from the oven and leaving to cool.

Once the cakes have cooled, remove from the tins and the paper lining. Poke holes with a skewer all over the tops, then drizzle with a little more alcohol. Wrap tightly in baking paper then foil, and ‘feed’ with a little more alcohol each week until you’re ready to decorate.

Simple fruit loaf

I have a confession to make – I am extremely selfish.

Not generally in life (I hope), but more when it comes to baking. While I love having a reason to bake, like a birthday, what I’m really excited about is having the chance to try baking something new.

My dad’s favourite cake is, and always has been, fruit cake, but every year I bake him something else – because to me, fruitcake is boring. Easy to make, simple looking, no icing, nothing fancy…

But this year, I decided to put my selfishness to one side and bake him an amazing fruit cake. I chose a recipe from the Great British Bake Off – How To Bake book, and got ready to write down my list of ingredients.

It was only when I read through the whole recipe, however, that I noticed the line which said ‘leave to mature for at least a month before finishing’. Oops. This was the day before my dad’s birthday.

As I’d bought the GBBO book especially, I decided to stick with it and go for the ‘quick and simple fruit loaf’, which only needed to be kept for a day before eating.

It was exactly as described – quick, simple, un-fancy – but baked beautifully to a deep golden colour with a huge crack running down the length of it, which in my mind is how a fruit loaf should look.

My dad was happy, as was I – and now I’m really looking forward to baking more recipes from this book as it was so easy to follow with great results.

(PS – In case my gushing about this book is sounding suspicious – I did buy it with my hard earned cash, it wasn’t a freebie for review!)

Simple fruit loaf (from the Great British Bake Off – How To Bake)

• 175g butter
• 150g caster sugar
• 400g plain flour
• 4 teaspoons baking powder
• 300g luxury dried fruit mix
• 125ml semi-skimmed milk
• 2 large eggs
• 2 tbsp apricot jam

Grease and line a 900g loaf tin (the book helpfully gives the measurements – 26×12.5×7.5cm). Heat the butter and sugar together in a saucepan until the sugar has completely dissolved, then remove from the heat. Sift together the flour and baking powder into a large bowl and stir in the dried fruit.

Beat together the eggs and milk, then pour into the dry ingredients. Add the melted butter and sugar, and mix it all together until well combined. Spread the mixture into the prepared tin, then bake at 180 degrees for about an hour, or until golden brown and a skewer comes out clean.

When cooled remove from the tin. Melt the apricot jam with a tbsp water, then brush over the top to glaze.

Banana cake

This cake comes courtesy of Cat from TheCattyLife, who came to my aid when I had two sad looking bananas desperate to be turned into a cake.

I followed her recipe for her mum’s super easy, super delicious banana cake, but reducing the quantities by a third to match the amount of banana I had.

I’ve come to the conclusion that my loaf tin must be enormous, as the original recipe is supposed to fill two, but mine didn’t even come halfway up in one, resulting in a rather flat cake.

Flat, but totally delicious I should add! This is definitely cakey rather than bready, which I think I prefer. The orange juice makes it really moist, and the condensed milk gives an added sweetness.

Will definitely try this again next time I have bananas and condensed milk both waiting to be used!

Banana Cake (adapted from TheCattyLife):

• 2 bananas, mashed (approx 3/4 cup)
• 120g caster sugar
• 160g butter
• 2 eggs
• 180g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 1 and 1/2 tbsp condensed milk
• juice of a small orange (half a cup-ish)

Cream together the butter and sugar, then add in the eggs one at a time. Fold in the flour, mix until combined, then add in the orange juice, condensed milk and banana and mix again.

Pour the mixture into a grease and lined loaf tin (seriously, don’t ask me how big it should be, just guess) and bake at 170 degrees for 45 mins (mine took an hour, but I realised that was because I hadn’t turned the heat up enough).