Posts with Category: Cake
A lovely protein packed energy bar with oats, nuts and dried fruit that you can make at home. this is just yummy…..
One of the most tiresome things I find about being a Mum is cooking. I’m not a natural cook: as a student I lived off bran flakes and toast for three years, never understanding my housemates desire to cook something outlandish (like spaghetti bolognaise!). Working long hours in my first graduate job did not improve the situation either, finally earning money meant that eating out and ready meals became an option at last; learning to cook was unnecessary.
Being pregnant sadly didn’t turn me into Nigella either – ‘morning’ sickness meant food was out of the question altogether. However, thankfully for my long suffering husband, having children brought me into the real world! When my baby reached weaning age and I realised that I didn’t even know how to stew an apple, I knew something had to change!
I was just looking through my recent blog posts, and I realised that it has been a while since i did a cake post. So here is something yummy that has caught my eye.
Creamy, indulgent – and best of all, easy to whip up – this is the dream dessert to impress a date, treat your friends or enjoy yourself. With a crisp, crunchy biscuit base, and smooth, creamy filling, this coffee cheesecake requires no baking to prepare.
How to make it
Create a base with 250g of ready-made biscuits – oaty digestives give a wonderful, chewy texture, while chocolate digestives or bourbon creams give a chocolate hint that complements the coffee flavour. Break the biscuits into crumbs in a food mixer and add 100g of softened butter. Mix them together well, and spread out across the bottom of a medium sized cake tin. Leave in the fridge to firm up.
It’s been a while since I featured a cake post – sorry guys I am failing you. So here is a simple but yummy cupcake recipe.
This recipe was created by by Mat Follas, Masterchef winner and brand ambassador for the happy egg co.
Makes 12 cupcakes
For the cupcakes:
- 100g self raising flour
- 100g softened butter
- 100g caster sugar
- 2 medium Happy Eggs
- ½ tsp flavouring eg. vanilla extract
For the Buttercream:
- ½ cup unsalted butter (approx. 125g)
- 4 cups icing sugar
- 1/3 cup milk
- Pinch of salt
- 1 tsp flavouring eg. rose, violet extract or lemon juice
The Cupcakes:Mix the butter, sugar and flavouring together until light and fluffy Mix the eggs together in a separate bowl, then slowly add to the butter mixture (if the mixture starts to curdle, add a tblsp flour) Fold in the rest of the flour until it has an even consistency (if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water) Place a spoonful into each paper cupcake case (it should be filled to approx 2/3)
by Rosie Slosek
When life gives you lemons, make lemonade. When life gives you 2 1/2 kg of organic bananas for £2, make banana bread.
It’s Stir-up Sunday on 25th November, the traditional time to make the Christmas cake to get it out of the way before the insanity starts. The time for family togetherness, the time for little ones to have fun stirring the mixture, before making a wish, then getting raw cake on the carpet.
My stir up Sunday cake recipe is based on Nigella’s chocolate fruit cake and St. Delia’s traditional Christmas cake and is a luscious chocolately dense fruity moistness. Just remember to leave out the alcohol if that’s an issue (use fruit juice or strong tea instead).
Turn on the Christmas carols, and let’s get started. Aprons on!
Lazy Person’s Chocolate Christmas Cake (loosely based on Delia Smith and Nigella Lawson recipes)
Stir Up Sunday: Chocolate Christmas CakeIngredients
- 9oz raisins,
- 2oz sultanas,
- 2oz currants (or use 13oz of mixed dried fruit)
- 12oz pitted, dried soft prunes, chopped finely
- 4floz brandy/port/gin/whisky/Southern Comfort/dark rum/any spirit you happen to have in the cupboard/strong black tea/orange juice
- ½ tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6oz butter (can be cold straight from the fridge)
- 3oz dark muscovado sugar or dark brown sugar (or granulated and 1tbsp treacle)
- 6fl oz honey
- 2 oranges, juiced and zested
- 35-50g good quality cocoa (use 50g if you want a real chocolate hit, less for children)
- 100g good quality dark chocolate, plain or with Christmas spices. I like Montezuma’s Maya Gold
- 3 eggs
- 5oz self raising flour
- 3oz ground almonds
- 2oz glace cherries (leave out if you don’t like them)
- Glass of red wine
- Get the eggs out of the fridge.
- Preheat the oven to 150C/130C fan/300F/Gas Mark 2.
- Line the sides and base of a loose-bottomed of an 8 inch wide, 3 ½ inch deep cake tin. Wrap a collar of brown paper around the sides, finishing a good 2 inches above the top of the tin. I have a thick brown paper bag I use every year
- Put the dried fruit, prunes, alcohol/tea/juice, spices, butter, sugar, honey, orange juice and zest, cocoa and half the chocolate into a large saucepan. Heat on low, stirring until it it all melts. Simmer for 10 minutes, stirring occasionally. Take off the heat, put a lid on and leave to cool for half an hour
- Add the eggs, one at a time, flour, ground almonds, glace cherries and the rest of the chocolate, chopped
- Pour into your tin and bake for 1 ½ – 2 hours until it is firm and a tester in the middle of the cake comes out a teensy bit sticky.
- Leave it to cool.
Will keep in a cool, dark, place, well wrapped (not in foil!) until Christmas. if you can wait that long. Oh yes, and that wine? You drink it afterwards 🙂
When I took over the Mum’s the Boss blog, I soon realised that the blog posts that are absolutely the most popular are the cake recipes.
Now I love a home made cake as much as the next person, but I can’t honestly say I do a huge amount of baking. I wanted to wow you all with my signature cake, but my brain went a total blank. So I had a chat with my very dear friend Angela as we met (for coffee and cake) in Costa one day.
Your signature cake is the mug cake – she said. Don’t you remember you sent it to me a couple of years ago and my waistline has never really forgiven you.
There’s nothing quite as quintessentially British as a slice of Victoria Sandwich with a cup of tea (preferably in the garden!). I use this classic all-in-one sponge mix all the time, in varying quantities, for both large and small cakes and it never goes wrong.
If you watched the Great British Bake Off for Sports Relief you will have seen one of the technical challenges was for all the contestants to make Mary Berry’s Banana and Chocolate Loaf cake. Surprisingly, for such a simple cake, it was one of the most disastrous challenges I think I’ve ever seen! However, I was inspired to give it a go, convinced that I could make a better job of it – and I did!
I always seem to have overripe bananas in the fruit bowl, so any recipe that uses up squishy bananas is going to be a hit with me – and this one was truly delicious. This may be because I melted a Lindt Teddy Bear to drizzle over the top but I’m sure any sort of chocolate would be equally yummy!