Now this is probably the EASIEST cake i’ve ever made, and I don’t say that lightly! One bowl, allergy free and even better if you eat it the next day… what’s NOT to like?! It’s one of those amazing one-bowl recipes, and even makes 2 cakes, one for now, one for later!
- 150g soft margarine
- 150g caster sugar
- 400g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 250g golden syrup
- 320ml boiling water
- 2 tbs brown sugar
- Literally dump everything into one bowl. Go
- Mix with stand mixer/handheld whisk
- Pour into 2 loaf tins (greased or lined)
- Sprinkle each loaf with around 1 tbs each of brown sugar for a crunchy topping
- Bake at 180oc for 40-45 mins
- Leave to cool in tin
- Serve with a cup of tea!
Recipe slightly adapted from The Pink Whisk
I know i’ve been quiet for a bit but there’s a reason behind this I promise!
For the past year i’ve been undergoing a ton of tests, the result of which has concluded that I’m lactose intolerant. OH dear. Double oh dear for me… as a bake and HUGE dairy chocolate lover.
Whilst I love my chocolate, in order for me to have a much more comfortable life I am willing to forgo it. Hence the manic baking-ness of the past two weeks – trying ALL of the dairy free things. My most recent of which is this delicious chocolate babka that I made this weekend from my Holiday Kosher baking book (it’s great!). I have to tell you, Kosher cookbooks are a saviour as most of the desserts are dairy free!
- 120ml cup warm water
- 14g dry fast acting yeast
- 105g caster sugar
- 375g plain flour
- 250g wholemeal flour
- 120ml olive oil
- 115g margarine (sub butter or any other non-dairy fat)
- 3 large eggs plus 1 white (keep the yolk for later!)
- 300g caster sugar
- 40g cocoa powder
- 225g margarine (sub butter or any other non-dairy fat)
- 180g non dairy chocolate chips
- For glaze:
- 1 egg yolk (from earlier)
- 2 tsp water
- Pre heat oven at 200oC for 5 mins and turn off
- Pour the warm water in your mixing bowl and sprinkle yeast over the top. Let sit for 10 mins
- Add the sugar, plain and wholemeal flour , oil, margarine and eggs
- Combine in your mixer with dough hook for 3-5 mins or with a wooden spoon until mixture comes together
- Cover with cling film and let sit in pre-heated oven for 2 and a half hours
- Whilst dough is proving, make the filling
- Make sure the margarine is at room temp or even slightly melted
- Mix sugar and cocoa powder, then mix in melted margarine
- Leave to sit at room temp whilst dough proves
- When dough is ready, tip it onto a floured surface
- Divide into 4 equal parts and roll out into a rectangle. Make sure the dough is not too thin or it will split and filling will ooze out (like mine!) Make it about 1/2cm thickness
- Spread filling over rolled-out dough and sprinkle 45g of chocolate chips over
- Roll up length-wise – do this for every piece
- Roll 2 of the dough “sausages” together and tuck the ends over
- Concertina the dough and put it into a greased loaf tin
- This makes 2 loaves
- ix yolk and 2 tsp water together and glaze each loaf
- Bake at 190oC for 40-45 mins
- Take out and leave to cool in tin for 30 mins, then take out of tin and transfer to wire rack
- Definitely best eaten whilst warm, and even better the next day!
When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.
Chocolate Oreo Cake
To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:
Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)
Crunchy. Salty. Sweet. Spicy. Moreish.
This is the popcorn that my friend said I should sell. Maybe now I will. Popcorn is so easy to make yourself at home… so I did! Let me introduce you to salted caramel popcorn with a hint of cinnamon. Your new best friend on Saturday night… or for that matter any night! Make this on the weekend for a lazy evening of TV and nosh.
Salted caramel popcorn
- 1/2 cup popcorn kernels
- 225g unsalted butter
- 1/2 cup golden syrup
- 440g soft brown sugar
- 1/4 teaspoon bicarbonate of soda
- 1 tsp maldon sea salt
- 1 tsp cinammon
- 1 dollop vanilla bean paste
- Pop your popcorn kernels, or get your pre-popped plain popcorn ready.
- Preheat to the oven to 120oC
- Mix the butter, golden syrup and sugar in a very large heavy bottomed pan
- Bring to the boil on a medium heat.
- Leaving bubbling away for 3-4 mins without stirring
- Add the bicarb, cinammon, salt, and vanilla and mix.
- Stir in the popcorn til it’s coated all over in the delicious caramel mixture.
- Line 2 deep baking dishes with greaseproof paper
- Bake for about an hour, and stir halfway.
- Remove, let cool and serve!
I realise that it has been an absolute AGE since I have posted a new recipe for you guys, and i’m so sorry!
The reason: I’m on a healthy kick so its out with the junk and in with the greens… But I do have a DESPICABLE post for you today… a Minion birthday cake! If you’re familiar with the amazing animated film Despicable Me, you’ll know that these little characters are the best bit about film.
So here you go…. and dont forget to say BANANA as you take a bite!
It’s a pretty good likeness I think!
I made this cake entirely out of buttercream as the birthday boy and I both have a dislike of fondant. And it cuts so well…
Luckily the birthday boy loved it…. I hope you do too!
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 down goodness
- 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
- 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!
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!
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!
- 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.
- Measure out the flour, salt and baking powder into a medium sized bowl and mix with a fork.
- Zest your citrus fruit over the flour mixture (more is better!) and mix it in.
- Juice the fruits
- Smear butter or oil on the inside of the baking pan, and line the bottom with parchment paper.
- Whisk the four eggs with the sugar for a couple minutes until pale and frothy
- Add in the olive oil while whisking
- Add in the citrus juice while whisking
- Pour into the flour mixture and mix well, with either a wooden spoon or whisk
- Pour the batter into your pan, and pop it into the oven
- Bake at 180oC for 35-45 mins or so until cooked all the way through
- When cake is done, mix together sugar and juice for topping and pour over cake whilst hot
- Let it cool completely in pan!
Serve at the end of a roast dinner and you’re in for a winner!