Archive | March, 2014

Raspberry upside-down cake

20 Mar

A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!

Upside downy goodness

Upside down goodness

Ingredients:

  • For the topping:
  • 100g softened butter
  • 100g light soft brown sugar
  • 2 punnets fresh raspberries
  • For the cake:
  • 150g softened butter (or margarine for dairy free)
  • 150g golden caster sugar
  • 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
  • 1.5 tsp baking powder
  • Squirt of golden syrup
  • 1 tsp vanilla bean paste
  • 3 eggs

Method:

  • Heat oven to 160oC. Grease and line tin with parchment paper.
  • For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
  • Scatter raspberries on top.
  • Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
  • Mix together by hand or electric whisk until all ingredients are combined.
  • Spoon the mixture on top of the raspberries and smooth out so it’s level.
  • Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!

Recipe adapted from BBC Good Food

 

Perfect for a spring or summer afternoon tea party!

Lemon Olive Oil Cake

18 Mar

Spring has sprung! Well… spring is sorta, almost here… in short sporadic bursts of sunshine! And to celebrate spring, you NEED this lemon-y slice of heaven! Believe it or not, this cake gets better the LONGER you leave it, so dont worry and make this a day or two before you need it! It’s also dairy free, and so simple you’re going to laugh right in my face!

Lemon Love

Lemon Love

You’ll have to excuse the terrible photo – I made this one in my mum’s cheapy horrible oven and I can reassure you that it doesn’t usually crack like this!

Ingredients:

  • Zest of 2 unwaxed lemons
  • Juice of 2 lemons
  • 4 eggs
  • 175g caster sugar
  • 1/2 cup olive oil
  • 130g plain flour
  • 1/2 tsp baking powder
  • Sprinkle of salt
  • For the topping:
  • 150g caster sugar
  • Juice of 1 lemon
  • A cake pan (I used a 10 inch spring pan) and parchment paper to cover the bottom of the pan for best results.

Method:

  1. Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
  2. Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
  3. Juice the fruits
  4. Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
  5. Whisk the four eggs with the sugar for a couple minutes until pale and frothy
  6. Add in the olive oil while whisking
  7. Add in the citrus juice while whisking
  8. Pour into the flour mixture and mix well, with either a wooden spoon or whisk
  9. Pour the batter into your pan, and pop it into the oven
  10. Bake at 180oC for 35-45 mins or so until cooked all the way through
  11. When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
  12. Let it cool completely in pan!
 Recipe adapted from The Instructables

Serve at the end of a roast dinner and you’re in for a winner!