Saturday, 16 April 2022


Apple filled Almond cake with a Cinnamon topping


I have posted many cakes using apples over the years. But I can honestly say this is just about one of the best, So as I bid you all farewell for the summer I leave you with this delicious cake. I may well post the odd recipe over the summer, if someone hands me an irresistible recipe, but otherwise, I will be back around mid September. I hope everyone has the best summer, lots of sun for us, great holidays, lots of visiting rellies to catch up with after two or three years. 


You will need a 7 inch spring form cake tin, buttered and lined. Pre heat your fan oven to 160C


4 oz SR flour

2 oz soft light brown sugar

2 oz ground almonds

3 oz butter

1 small egg, beaten

a teaspoonful or so of lemon juice

a few drops of almonds extract


In a small mixing bowl, mix together the flour, sugar and 1oz of the ground almonds then rub in the butter until it resembles breadcrumbs. Add the beaten egg and lemon juice and bring together. Tip into your prepared tin then sprinkle over the rest of the ground almonds.


1 lb of cooking apples, eg Bramleys

3 oz soft light brown sugar

1 teaspoonful lemon juice

Note: I started off with a tad over 1lb of Bramleys, but by the time I had peeled and cored was left with 13 oz.


Peel and core the apples, then cut into slices. Place in a bowl, then toss with the sugar and lemon juice. Now tip the apples over the almonds mix.


2 oz SR Flour

5 oz soft dark brown sugar

1 teaspoonful ground cinnamon

2 oz butter


In a small bowl, mix together the flour, sugar and spice. Lightly rub in the butter and tip over the apples.


Bake for around 1 hour 15 mins, but turn down and cover if browning too much. Leave the cake in the tin to cool, then sprinkle over some icing sugar to serve if you wish. I did not bother.


Enjoy. I have been posting new recipes non stop, weekly, since Xmas and before that from last September, and now it is time for a break. I will miss you all! Have a great summer time.



Sunday, 10 April 2022


Cider and Orange Cake


Being Cornish through and through I love cakes where the main fruit is currants, although I do not think this is particularly from here! It was sent to me by a cousin who enthused over the flavours. I agree, the spice combination with the hint of orange is just wonderful, not to mention how wonderfully moist it is. Quite strange with no egg whites and cider as the liquid, but somehow it works. She was right. Trust me! It is utterly delicious.


You will need a 7 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C.


4 oz of softened butter

6 oz castor sugar

2 large egg yolks

8 oz plain flour

1 teaspoonful baking powder

½ teaspoonful each of cinnamon and allspice

the grated zest of one large orange

8 oz currants

5 fl oz sweet cider


In a medium bowl, cream together the butter, and sugar until light and fluffy, then beat in the yolks. Mix together the flour, spices, fruit and zest. Tip into the butter mix  along with the ciuder. Mix well and tip into your prepared tin and bake for about an hour. Cool in the tin for a bit, then when cold cover with an orange flavoured icing.


6 oz icing sugar

2 tablespoonfuls water approx 

a few drops of orange extract

add some coconut to the mix of you wish!  I did!


Spread over the top of your cider cake. Enjoy! Wow! 


The tantalising smell as I took it from the oven tormented me, and I could barely wait to ice and then slice. The cake was barely cold when I took the pic!!



Saturday, 2 April 2022


 

Dark Jamaican Loaf


Well, as you glance down at the ingredients, you just know this will be a very rich and yummy cake. A friend passed me this recipe some time ago and I have been meaning to make it for months. Hey ho, so little time, so many cakes.


You will need a large loaf tin, well greased and the long sides lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C


3 oz softened butter

4 oz soft dark brown sugar or dark muscovado [I used Muscovado]

1 tablespoonful each of golden syrup and black treacle

2 large eggs

mashed ripe banana, 6-7 oz ie about 2 medium fruit

8 oz SR flour

1 teaspoonful mixed spice

large pinch bicarbonate of soda

pinch salt

8 oz plump raisins [I ran out and used sultanas]

2 tablespoonfuls rum


In a medium bowl, cream the butter and sugar, until lighter and fluffy, then whisk in the eggs, one at a time. Now add the banana, then all the remaining ingredients. If still stiff add another tablespoonful rum.


Tip into your prepared tin and bake for about 1¼  hours, until firm to the touch.


Meanwhile, warm a couple of tablespoonfuls of golden syrup.


Remove from the tin, then prick over the top with a fine knitting needle or similar and liberally brush over the warmed syrup.


Absolutely yummy.


Saturday, 26 March 2022


 

A Spicy Lemon Cake


When my dear friend Pam handed me this recipe I was a little skeptical, not sure if the spices and lemon would mix together into a delicious cake! I should have trusted my old friend! The smell when you take it out of the oven is just wonderful!


You will need a 7 inch spring form cake tin, greased and lined and your fan oven pre heated to 150C


6 oz softened butter

6 oz caster sugar

2 large eggs

½ teaspoonful ground cinnamon

1 teaspoonful ground ginger

8 oz self raising flour

the grated zest and juice of a large lemon

1 tablespoonful buttermilk or whole milk


Lemon butter icing for filling:


In a medium bowl, cream together the butter and sugar until light and fluffy, add the eggs, one at a time, with a little of the flour if needed. Add the spices, then fold in the flour and mix well. Finally add the zest, juice and milk. Tip into your prepared tin and bake for about an 1¼ hrs until lightly golden and firm to the touch. Cool in the tin for a short while then lift out. When cold, carefully split in half.


Make a lemon butter icing [or you could use lemon curd]


Softened butter and icing sugar in equal amounts, with lemon zest and a small amount of lemon extract. I love the Sicilian in Asda! 


Fill the cake and sandwich with the fab lemon butter icing. Then just enjoy! Dust the top with a little icing sugar.






Saturday, 19 March 2022





Jam Doughnut Muffins


This super recipe was handed to my by a childhood friend Sheila, who is also my husband’s cousin. Well I never. Where did you get this Sheila? How delicious and although you might think it is too fiddly, they were actually a piece of cake to make.


You will need 12 muffin cases to line a muffin tin, and 12 more for the finished “doughnut”.

Pre heat your fan oven to 160C. I used seedless raspberry jam.


7 oz softened butter

7 oz golden caster sugar

3 large eggs

11 oz self raising flour

½ teaspoonful each of bicarbonate of soda and baking powder

scant 4 fl oz of soured cream


Place all the above ingredients in a medium mixing bowl and beat well. Place a large dessertspoonful in each muffin case, making a small indent in the top of the mixture.


Add a teaspoonful of your chosen jam.


Cover over a little more of the left over mixture, gently covering the jam as best you can.


Bake for about 25 mins until golden and and firm to the touch. Cool for 5  mins.


Meanwhile, get a sheet of parchment and place it on your work surface and sprinkle it liberally with caster sugar.


Remove the buns from the cases and roll them in the caster sugar then sit the “doughnuts” in new  cases.


Yummy!! Well I never. Try them just warm.  Oh my! But trust me, they are still great cold, and the next day.











 

Saturday, 12 March 2022


Caribbean Lime Cake


You don’t find too many cakes with lime as the predominant flavour and I love this recipe, given to me by an old friend, who has no memory of where it came from. But it is delicious with some very different ingredients. Plus it is an easy peasy all in one mix!! The basic recipe is below, although I increased the amount by a third to make the pictured cake for a special birthday, using a bundt tin.


You will need a loaf tin, greased and lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C


6 oz self raising flour

6 oz softened butter

6 oz golden caster sugar

2 oz desiccated coconut

2 oz of dried banana chips, crushed

the grated zest and juice of a lime

3 eggs



In a medium bowl, place all your ingredients and mix well, for at least 2-3 mins. Well, that’s hard work isn’t it? Tip into your prepared tin and bake for about 55 mins. Cool in the tin for a while then lift out.


Meanwhile, make a topping:


4 tablespoonfuls of icing sugar, sifted

the juice of half a lime and the zest

more desiccated coconut for sprinkling, a couple of tablespoonfuls

[I infused the coconut with some more lime zest 24 hours beforehand, and stored it, covered, in the fridge to infuse]

                                                                                                                                                                            

In a small bowl, mix the coconut and zest together until well combined. Make the lime icing with enough of the juice then spread over the top of the cooled cake. Sprinkle over the lime infused coconut.


I also added some dried banana slices!


Oh Wow!!





Saturday, 5 March 2022


Fig Cake


I love figs!!  And this cake is just amazing! My husband calls them tea bags and will sit and munch away the soft dried figs until they are all gone. Many is the time I have gone to my baking cupboard and found none there! This is a very yummy recipe, with a quite unusual method and I hope you all enjoy it!! It is very different! You can find the soft figs ready to eat anywhere now, but I do love them from Lidl.


You will need an 8 inch spring form cake tin, greased and lined, pre heat your fan oven to 160C


12 oz plain flour

6 oz butter

8 oz caster sugar

7½ oz whole milk

4 large egg whites, beaten to soft peaks

1 teaspoonful each of nutmeg and cinnamon

8 oz figs, chopped

1 tablespoonful golden syrup


In a medium bowl cream the butter and sugar until light and fluffy. Beat in the flour along with the whole milk, then fold in the egg whites carefully. Add the spices, figs and golden syrup. Tip into your prepared tin and bake for about an hour.


Cool in the tin for a short while then turn out. Dust with icing sugar before serving, if you wish. I did not bother.


While this is technically a cake, it is fab eaten warm with clotted cream of course. Keeps well for about a week in a tin.


What to do with 4 egg yolks?? My husband fried them up and popped them on a slice of toast for lunch.