Ingredients: Method: About this recipe This cake is a riff from a delicious Annabel Langbein number…it’s a hard one to track down, but it is this Coconut and Lemon cake. I’ve changed it up in this recipe to switch the lemon to lime and to …
Ingredients: 1 cup brown sugar 200 grams butter, cubed 4 eggs, lightly beaten 1 teaspoon vanilla essence or extract 200 grams chopped dark chocolate 1/2 cup flour 1/2 cup cocoa 1 teaspoon baking powder 1/4 salt 300 grams caramel condensed milk 1 tablespoon hot water …
I have had a hankering to make little cakes since Christmas, when I was lucky enough to receive, as a gift, a mini fluted Bundt cake pan. You might ask what took me so long, and to be fair, that is a reasonable question and I am wondering that myself.
Never mind, I’m getting on with, trying it out for family afternoon tea last Sunday. Bundt cake making does always fill me with a momentary pang of fear as they can seem delicate things, with all of that fiddly ornate moulding. A liberal application of butter and flour before pouring in the batter, plus the right recipe, helps with that. The modern Bundt as we know came to prominence in the 1960’s with the Dalquist couple’s invention of Nordic Ware, although it owes its lineage to the Kupelhopf cakes of Germany. You can read all about it in this lovely little history.
Given the aforementioned pangs of fear around Bundt cake making, I haven’t ventured far enough into working out my own recipes. So for these little lemon cakes, I adapted this BBC Goodfood recipe, using only the non-chocolate portion of the recipe, and adding in the juice and rind of one lemon.
Not a single cake remained after family afternoon tea which is probably largely due to the fact that there were a lot of people eating cake, but I will take that victory nonetheless. I was happy with the finished product in terms of texture and taste, and I really am quite enamoured with the beautiful tin, so I will keep on working on it, and may even make it to my own recipes yet. Any flavour suggestions welcome!
Ingredients Method When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the …
Ingredients: Method: About this recipe I know gluten free baking can seem like a faff but honestly, if you can bear to fork out for some gluten-free flour then you have a lot of options without much effort. Many ingredients that are simply superb in …
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‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite some time, including the Middle Ages and apparently George Washington’s table. It was Second World War rationing, with carrots replacing a lot of sugar, that really helped to firm up its position in our modern palettes.
This one featured here had been knocking around in my imagination for quite some time, with many weeks of my thinking ‘I fancy something carrot-cakey.’ And, if I must be perfectly honest, that imagining was completed by the vision of said cake slathered with a generous amount of cream cheese icing.
Carrot cakes can be a bit of a hassle to make, what with all of that grating of carrots (fingers, ouch!) but I have worked on this recipe to at least minimise the amount of bowls and therefore dishwashing. It is worth it too, as I find this one always disappears quickly – I hope you find it’s worth it too!
Ingredients: Plum and apple mixture: Crumble topping: Method: Preheat the oven to 180 degrees celsius. Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the …
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …
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About this recipe
Comparing apples with oranges was the name of the game for my fruit bowl for a while there, thanks to Wonky Box. It got me thinking – oranges are lovely in baking, but I haven’t come across many recipes where they are simply chopped up up and added to the mix. Possibly they cause too many problems curdling things, or maybe they are too sloppy? I didn’t get to the bottom of this, but I had a hunch combining them with some sturdy ingredients such as oats and coconut could help mop up any extra juice and produce something pretty hearty and edible. There are a few recipes knocking around on the internet for ‘Morning Glory Muffins‘ that include crushed pineapple. By my reckoning, this is a similar ingredient to oranges in terms of acidity and juiciness. I fiddled around with some of these and tweaked it to produce my recipe with finely chopped orange instead – no curdling, no inordinate sloppiness. The true test however has been passed – my niece and nephews gobbled them up with no sad scraps left knocking around school lunchboxes. Hopefully that is testament enough to encourage you to give these a try!
Ingredients: Method: I’ve recently subscribed to Wonky Box – what a delight! It gives me a nice little pick-me-up throughout my week – make no mistake, I am exactly the kind of geek who finds vegetable-related updates exciting. Tuesday’s announcement of which goodies to expect …