Category Archives: cake

Coconut and cardamom cake

Cardamom and coconut cake

17th March – It’s another clothes swap with the book club tonight so I am making cakes to take along as my contribution. I have made a ginger cake, a firm favourite, and I was thinking about what else I could make that is a bit different. I have some coconut flour in the cupboard and I was thinking about how good coconut and cardamom work together in a curry. It seemed to me that it might work in cake. The scent of cardamom as this cake is baking is phenomenal, it promises to be a great cake.

18th March- The cake was a big success. I found the cardamom a little overpowering and might reduce the number of seeds used next time, but I was outvoted on this point by my friends. They all sang the cake’s praises. They might have been being kind to me of course, but they assured me they weren’t.

I iced the cake before I took it along to the clothes swap. I mixed icing sugar with the juice of a lime and a couple of tablespoonfuls of desiccated coconut, until I got a fairly stiff icing. The lime was a good call, emphasising the citrus notes of the cardamom, but if you don’t have a lime in the house using lemon juice or water would work equally well.

175g butter, soft
175g caster sugar
3 eggs
100g greek yoghurt
25g coconut flour
125g plain flour
1 tsp baking powder
15-20 green cardamom pods, shelled and the seeds crushed finely in a pestle and mortar (this makes a very scant teaspoon of ground cardamom)

Method
Cream the butter and sugar together until fluffy and light. Add one egg at a time, beating well between each addition. Fold in the yoghurt and then the coconut flour, plain flour, baking powder and cardamom.

Once combined, spoon the batter into an 18cm cake tin that has been lined with parchment. Bake in a preheated oven at 180°c, gas mark 4 or the centre of the Aga’s baking oven for 35-45 minutes until a skewer comes out clean. Leave to cool for ten minutes in the tin, before turning out and leaving to cool completely on a wire rack.

It will be a good cake without icing, but if you want to make it look a bit more fancy then mix together icing sugar, lime juice (or lemon juice or water) with a couple of tablespoonfuls of desiccated coconut until it makes a fairly stiff icing and spread over the top of the cake.

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Coffee cake

coffee cake

This is a cake that I make a lot, but for some reason, not known even to me, I have never posted it here. Sometimes I add 50-100g walnuts to make it into a coffee and walnut cake. Either way, it’s a firm favourite in this household. I have a bread making class this evening and this is the cake that we will be sharing in between kneading and shaping loaves. Then if there is any left the girls will demolish the rest.

The cake follows the rules of the Victoria Sandwich, in that you weigh your eggs and then use that weight for your other ingredients. So today my 4 eggs weighed 220g, so I used 220g butter, 220g sugar (I went with half caster and half light brown sugar), 220g plain flour with 1 tsp baking powder (or for convenience use self-raising flour and then there is no need for baking powder) and a scant cup of strong espresso. You can, of course use instant coffee dissolved into hot water to make a strong coffee solution, or coffee essence.

4 eggs (weigh them in their shells and use that weight for your flour and sugar too)
Softened (room temperature) butter (same weight as your eggs)
Sugar (I used half caster sugar and half light brown, my eggs weighed 220g today so I used 110g of each sugar)
Plain flour (same weight as your eggs)
1 tsp baking powder
Scant cup of strong espresso or instant coffee dissolved in 2 tbsp of water (cooled)

Method
Preheat your oven to 180°c, gas mark 6 or use the centre of the baking oven in a four oven Aga. Grease and line 2 sandwich tins.

Weigh your eggs in their shells and use that weight for your butter, sugar and flour.

Whisk your butter in a large bowl or free-standing mixer until soft and fluffy. Add the sugars and beat well until the mixture is soft and fluffy. This always takes longer than you think it will so be patient and give it time. Add the eggs, one at a time and beat well between each addition. If the mixture starts to curdle add a spoonful of flour to the mix and it will come together again. Add the espresso and beat well. Sift in the flour and baking powder and fold in using a large metal spoon carefully but thoroughly. Divide the mixture between the two sandwich pans and spread gently to the edges of the tins. Place in the centre of the oven and bake for 25-30 minutes until the cake has started to shrink away from the sides of the tin and it feels springy when you lightly touch the top with the tip of your finger. Leave to settle in the tin for a couple of minutes and then turn out onto a wire rack to cool.

Sandwich the two cakes together with a coffee butter cream.

Coffee buttercream
100g softened (room temperature) butter
200g icing sugar
2 tbsp strong espresso (cooled)

Method
Beat the butter until soft, add the icing sugar and beat gently until combined and then whisk until fluffy, add the coffee and beat until well combined. Use half the mixture to spread on the bottom of one of the cakes. Lay the other cake on top and use the other half of the buttercream on top of the cake. Decorate with chocolate coffee beans or your choice of nuts.

Coffee cake

A cheeky slice for quality control purposes.

 

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Whey cake

Whey cake

Warm walnut and cinnamon whey cake

I have been making a fair amount of my own soft cheese lately, experimenting with recipes before I run a course on Home Dairying at Acton Scott next year. The benefit of all this cheese making is the whey that you are left with. I have been using it to make bread, replacing the water with the whey, and it makes a lovely tender crumb. I use it to make scones, you get the bonus of having the soft cheese to spread on top. This is especially lovely if you jazz the soft cheese up by adding a bit of soft brown sugar and some chopped nuts. You can use it to make pancakes, the Scotch or American kind, too, or add it to your waffle mixture. Whey is a versatile ingredient, so should you fancy a bit of soft cheese making at home, please don’t throw away the whey (now, there’s a sentence).

There are two types of whey; a sweet whey resulting from the use of rennet in cheese making, and an acidic whey resulting from the use of lemon juice in the making of soft cheese.  In this instance I have used an acidic whey, but either can be made use of here.

This cake was inspired by this one at King Arthur Flour but I have made some changes to make it my own. I have reduced the quantities to make it a more manageable loaf cake rather than a large tray bake. I have reduced the sugar in the cake batter too, as it seemed like a lot of sugar. This hardly makes it healthy though as there is still plenty of sugar in the cake and topping.  I have substituted walnuts for pecans and added cinnamon instead of vanilla. It is delicious warm, just add a bit of cream or sweetened soft cheese and you have a lovely pudding.

50g soft butter
150g light brown sugar
1 egg
150g liquid whey (mine was acidic from the addition of lemon juice in the cheese making process)
175g plain flour
1 tsp cinnamon
1 tsp baking powder
pinch of salt

For the topping
40g melted butter
100g light brown sugar
25g milk
pinch salt
50g walnuts (or the nuts of your choice)

Method
Line a 2lb loaf tin and preheat the oven to 180°c, gas mark 4 or use the middle shelf of the baking oven of the four oven Aga.

To make the cake beat the butter and the sugar together well. It won’t become soft and fluffy because there is a lot more sugar than butter, but it should be well mixed. Add the egg and continue to beat. Add the whey. It will curdle, especially if you have used an acidic whey. Don’t worry about it. Add the flour, cinnamon, baking powder and salt and beat well, until all is combined and you have a soft batter. Pour into the loaf tin and bake in the oven for about 25 -30 minutes until just lightly browned and starting to firm up. In the meantime make the topping as this is spread on top for the last five minutes of cooking time. Combine all the ingredients for the topping. When the cake is nearly cooked bring it out of the oven and pour the topping over the top. Place back in the oven and cook for another 5 minutes. The topping will be bubbling and you should be able to insert a skewer into the cake and it will come out clean (except for a bit of the topping that will inevitably stick to the skewer). Leave to cool in the tin. Enjoy a slice warm or eat cold, depending on your fancy.

 

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Banana, chocolate and walnut cake

Banana, chocolate and walnut cake

Just one of the  bonuses of running bread making courses if that I have to make a cake to take along to each one. This week’s choice was easy. I spied a couple of bananas on the side that were turning the wrong side of eating-ripe. If I am going to eat a banana (and I do, most days) a good eating banana is just a little underripe. But if I am going to make a banana cake then it needs to be at that “mash me now” stage, and these two were.

Dark chocolate and walnuts both have a wonderful affinity with a banana. They both have that slight bitterness that undercuts the sweetness of the banana. I topped the cake with a chocolate ganache for a bit of extra indulgence, but really it doesn’t need it.

This cake will also sit quite happily in a tin waiting to be eaten. In fact, I made this one on Monday for the course on Tuesday and I am just enjoying a slice of it today (Friday).

I am linking this with this month’s We Should Cocoa, hosted this month by Choclette over at her wonderful blog Tin and Thyme, which has  the theme of bananas. How very fortuitous. If you haven’t yet become acquainted with Choclette then get yourself over to her blog immediately and indulge yourself in her many wonderful recipes, many of them on a chocolate theme and all of them vegetarian.

Banana, chocolate and walnut cake 

Two medium-sized bananas
3 eggs, 2 separated
50ml milk
100ml sunflower oil
75g dark brown sugar
75g caster sugar
175g spelt flour (or you could use wholemeal or plain flour)
50g walnuts
4 tbsp cocoa powder
½ tsp bicarbonate of soda
1 tsp baking powder
50g dark chocolate, chopped roughly

Method

Preheat the oven to 160°c, gas mark 3 and use the centre of the oven or place the rack on the bottom runner of the baking oven of the Aga. Line a 2lb loaf tin with baking parchment making sure there is a rim of at least 2cm over the top of the tin.

Mash the bananas until smooth in a large bowl or jug. Add the whole egg and the two yolks, the milk and the oil. Mix together until well combined.

In a scrupulously clean bowl beat the two egg whites until stiff peaks are formed.

In another large bowl mix together the sugars, the walnuts and the chocolate. Sift over the flour, cocoa powder, bicarbonate of soda and the baking powder. If you are using wholemeal then make sure you tip in any bran left in the sieve.

Pour the banana mixture into the dry ingredients and stir until well combined. Add one-third of the egg white and mix well to loosen the mixture. Carefully fold in the rest of the egg white.

Pour the mixture into the prepared tin and place in the oven. Bake for 1 hour or until a skewer comes out clean. Check after 45 minutes and it may take 1 hour 15 minutes, depending on your oven. Leave to cool in the tin for 15 minutes and then turn out onto a wire rack to cool.

Chocolate ganache

80ml double cream
100g dark chocolate

Method

Chop the chocolate very finely or pulse in food processor until fine. Heat the cream in a heavy based saucepan until just simmering. Remove the cream from the heat, tip in the chocolate and leave for a minute. Stir until the ganache is smooth and glossy. Decorate the top of the cake with a thick layer of ganache, swirling the top.

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Parsnip and honey cake

Parsnip and honey cake

I belong to a book club. Well, when I say book club… It started a couple of years ago with the intention of us reading a book and meeting to discuss it every month. After a couple of months the book club turned into what it is now; we gave up on the books and just enjoy meeting to have a proper catch up. A few times a year we have a clothes swap evening. Which is a brilliant idea for everyone but me. I don’t buy many new clothes and those that I do I tend to wear until holes appear. So, I never have anything to contribute to the clothes swap. For this reason I always take food instead. Last week I took this cake. It was a big success.

The cake in the photo above is only half the mixture. Because I hadn’t made it before I wanted to do a taste test to make sure it was good before I took it along. So I split the mixture into two loaf tins and me and Mr OC polished off the other half a little too easily. Your cake will, therefore, be bigger than the one in the pic.

The cake improves the next day. The first day, the taste is predominantly parsnip. The second day, the parsnip has mellowed and the other flavours are given a chance to shine through. It is a sweet, slightly spicy, moist and delicious cake.

NB: I added 25g of coconut flour in place of 50g of the plain flour, (you need less coconut flour) but I have not specified this in the recipe as you do not need it and I don’t want you to go out and buy it just to make this cake.

250g grated parsnip (from about 350 -400g of unprepared parsnip)
175ml olive oil (not extra virgin) or rapeseed oil or sunflower oil (whatever you have in the cupboard)
150g light brown sugar
100ml honey
3 eggs
100g wholemeal flour or spelt flour
150g plain flour
5g (1tsp) baking powder
1 tsp mixed spice
50g walnuts (optional)

Method

Grease and line a 20cm square or round tin or a 2lb loaf tin. Preheat the oven to 180°c, gas mark 4 or use the centre of the baking oven of the Aga.

Mix together the oil, sugar, honey and eggs in a large bowl until well combined. Add the grated parsnip and mix well.

In another bowl mix together the flours, baking powder, mixed spice and walnuts and then add them to the wet ingredients. Mix well.

Pour the batter into the prepared tin and level the surface. Place in the centre of the oven and bake for 45-60 minutes until the top is golden and a skewer comes out clean when pierced through the centre of the cake. Leave in the tin for 10 minutes then place on a wire rack to cool completely.

UPDATE* 7th October 2015

I made the cake again with a few more adaptations (well I can’t help myself) for our evening bread making  class last night. Here is a full sized version of the cake and how yours will look of you don’t split it between two pans.

parsnip and honey cake

The adaptations included using half grated parsnip and half grated carrot and adding 100g currants which I had warmed in a pan with the juice of ½ an orange to plump them up. I frosted the cake before serving with a cream cheese frosting, combining 250g icing sugar with 50g softened butter and 125g cream cheese and the grated zest of an orange. It was a big hit with the ladies on the course.

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Lemon, poppy seed and almond cake

Lemon and poppy seed cake

I am baking this for tomorrow’s bread making evening class. I have been meaning to make a poppy-seed cake for ages and just not got round to it. I love the way the tiny black dots glisten amongst the soft cake. Poppy seeds always make me smile to myself. The first time I put a bread roll  adorned with poppy seeds in front of my eldest, she just stared at it for a long time. I wondered what she was thinking so I asked her if she was ok. “What are these mummy?” she asked pointing to the top of the roll. “Poppy seeds, darling”, “Oh, I thought they were beetles”.  I promise that no beetles were harmed in the making of this cake.

If you don’t want to use ground almonds then just use 175g of flour instead. You need four lemons for this cake. Don’t be fooled by it saying three lemons  in the first section. But if you only have three lemons in the house then no harm will come to the cake if you just use the zest of 2 lemons in the cake itself.

For the cake

175g softened butter
175g caster sugar
3 eggs
Zest of 3 lemons
Juice of 1 lemon
125g self-raising flour
50g ground almonds
2 tbsp poppy seeds

For the syrup

Juice of 2 lemons
Zest of 1 lemon
50g granulated sugar
50g icing sugar
1 generous teaspoon poppy seeds

Method
Grease or line a 2lb loaf tin. Preheat the oven to 180°c, gas mark 4 or bake in the middle of the baking oven of the Aga.

Beat together the butter and the caster sugar until fluffy and lighter in colour. I find that if I use an electric whisk to get things started and then go in with my hand like a claw I get a much fluffier mixture. The heat of your hands makes the difference. Add the eggs one at a time and beat thoroughly between additions. Add the lemon zest, juice, flour, ground almonds and poppy seeds and fold in with a large spoon until evenly combined. Spoon the mixture evenly into the tin and bake in the preheated oven for 25-30 minutes until the cake is golden and a skewer comes out clean.

Whilst the cake is baking, mix together the ingredients for the syrup.

As soon as the cake comes out of the oven use a skewer to pierce all over and deeply into the cake. Spoon the syrup evenly over the cake. Leave to cool completely in the tin.

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Salted peanut butter brownies

Salted peanut brownies

We are off to a friend’s straight after school tonight so I have made these brownies to take with us for a treat. I have also asked one of the students attending Sunday’s bread making course for cake requests and brownies are at the top of her cake list. It made sense then, to trial these and cook again on Saturday, ready for Sunday.

They are an adaptation of Ruby Tandoh’s excellent Salted Milk Chocolate Brownies from The Guardian Cook section published on 7 February this year. I can’t resist fiddling with recipes so I have added peanut butter, used dark chocolate instead of milk and used half and half of caster sugar and soft dark brown sugar. I have also swapped the plain flour with wholemeal spelt.

When I made Ruby’s brownies the first time, (with just a few changes), it became quite clear that by sprinkling sea salt on the top of these beauties just makes them even more tempting and addictive.

If you have a fancy for a gooey, deeply chocolatey, salty and nutty cake (and who wouldn’t?) get your teeth wrapped around one (or two, or three) of these.

Makes 9 brownies

175g unsalted butter
150g dark chocolate
50g cocoa powder
100g caster sugar
100g soft dark brown sugar
3 eggs
50g wholemeal spelt flour
¼ tsp fine salt
About 100g crunchy peanut butter
Sea salt flakes

Method

Melt the chocolate and the butter together in a bowl over a pan of barely simmering water. Stir in the cocoa powder. Leave to cool slightly.

Whisk the sugars with the eggs in a large bowl until the mixture is thick and doubled in volume.

Pour the chocolate mixture onto the egg mixture and fold carefully together until well mixed. Add the flour and the salt and fold in. Pour the batter into a foil lined 20cm square cake tin. Drop blobs of peanut butter into the batter and swirl with a skewer. Sprinkle the sea salt flakes over the top.

Bake in a preheated oven at 180°c, gas mark 4 for 25-30 minutes or in the Aga’s baking oven with the rack set on the bottom rung for 20 minutes until the brownie is crusted on top but still has a bit of a wobble. It should be undercooked so that when it cools it is fudge and dense in texture with a crust.

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