Golden Syrup Loaf

12 Dec

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!

 

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Ingredients:

  • 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

Method:

  • 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

Chocolate Babka

10 Dec

Hi CakeSnobs,

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!

 

IMG_7740

IMG_7737

 

Ingredients:

  • Dough:
  • 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!)
  • Filling:
  • 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

Method:

  • 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!
*Recipe slightly adapted from Holiday Kosher baking book

 

Chocolate Oreo Cake – Dairy Free!

20 Oct

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

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:

Screen Shot 2014-10-17 at 11.23.05

 

Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)

Screen Shot 2014-10-17 at 11.29.45

 

Salted Caramel Popcorn

16 Oct

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

Salted caramel popcorn

Recipe:

  • 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

Method:

  • 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!

Malteser Tart

15 Oct

This is pretty much a HUUUUGE giant COOKIE CAKE. Yep. Cookie. Cake. Malteser tart. Overloaded with chocolate. Chewy, soft, crunchy, salty, malty and tooth-achingly sweet.

Malty goodness

Malty goodness

This is one for all you chocoholics out there.

I recently moved into a new flat. I also got a tart pan. These 2 things came together perfectly as I decided to try out baking in my new oven. So here’s the recipe, it’s SO easy so go try it… like, right now. GO.

Ingredients:

  • 175g Plain flour
  • 130g Chocolate Ovaltine
  • 100g Caster Sugar
  • 1 tsp salt
  • 170g unsalted butter, softened to room temp
  • 100g dark chocolate chips
  • 50g white chocolate chips
  • Large bag of maltesers (more for you to eat!)
  • 20cm tart tin

Method:

  • Pre-heat oven to 165oc
  • Put flour, ovaltine, sugar, and salt into a Magimix and pulse til fine
  • Add butter and pulse til it forms balls of moist dough. Don’t worry if it doesn’t come together immediately.
  • Turn out your mixture onto a cling-filmed surface and work it into a ball of dough
  • Press evenly into bottom of pan
  • Bake in oven for 20-25 mins, until slightly browned
  • Take out of oven and sprinkly on dark chocolate chips
  • Leave to stand whilst they melt then smooth into a deliciously glossy topping.
  • Sprinkle on white chocolate chips and chopped maltesers
  • Save a few to decorate around the edge, leave to cool and SERVE!
*Recipe adapted from Lea & Jay

Minion Birthday Cake

27 May

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!

Minion Cake

Minion Cake

It’s a pretty good likeness I think!

check-in-minion

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…

minion2

Luckily the birthday boy loved it…. I hope you do too!

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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!

Mini Egg Cookies

23 Jan

Sometimes, you have one of those days where there’s so much to do, you barely have a minute to yourself. No time to eat, process, think, just head down and work. Ugh! So, to get my head out of work-mode, I bake! Not anything complicated or unusual, even a one-bowl bake will do it. Preferably with yummy ingredients that can be noshed on the way!

Introducing… Peanut butter, mini egg cookies!

Chewy, soft, and chocolatey!

Chewy, soft, and chocolatey!

For those of you non-Brits, mini eggs are pastel bites of delicious chocolatey goodness, encased in a sugary shell made by Cadburys. Nom.

Take another look… here’s the closeup!

Speckled shells of delight

Speckled shells of delight

Dontcha wanna make these at home? Yeah you do… and you can make it all in ONE BOWL BITCHES! From bowl to baked in half an hour, what could be better?!

Recipe (adapted from Averie Cooks)

Ingredients:

  • 113g unsalted butter
  • 80g smooth, full fat peanut butter
  • 220g light brown sugar
  • 100g caster sugar
  • 1 egg + 1 yolk
  • Dollop of vanilla bean paste
  • 160g plain flour
  • 90g jumbo oats
  • 1/2 tsp bicarbonate of soda
  • Family bag of mini eggs (3/4 per cookie)

Method:

  • Melt together butter and peanut butter in a bain marie
  • When it’s all melted together, add in both sugars and mix until combined
  • Set in fridge for 5 mins until cooled, then add the egg and yolk, plus vanilla bean and mix again
  • Stir in flour, oats and bicarb until combined
  • Shape cookies into balls about 1 tablespoon in shape. Doing this made 20 cookies for me
  • Push 3-4 eggs into the top of each ball
  • Bake on 165oC for approx 11 mins
  • They will look underdone but don’t fear, wait until they cool! (They will be delicious!)
  • Serve with cup of builders tea!

Brownie Cookie Dough Cupcakes

15 Jan

My two favourite things. Brownies & cookie dough, brought together… In a cupcake. OMFG get in my face now!

Sumptuously tempting

Sumptuously tempting

These are crazy easy to make in just one evening with all the ingredients in your cupboards, and taste ridiculous. There’s a heft to them, they’re like a mini meal! Not for the faint hearted…

Don't eat all the cookie dough now!

Don’t eat all the cookie dough now!

Getting ready to frost

Getting ready to frost

The finished deal!

The finished cupcake!

I based my cupcakes on this recipe from Sally’s Baking Addiction. Quantities below make 20 cupcakes.

Ingredients:

  • For the cupcakes:
  • 225g dark chocolate chips or chopped up
  • 225g unsalted butter
  • 500g caster sugar
  • 1 tsp vanilla bean paste
  • 6 large eggs
  • 190g plain flour
  • Sprinkle of salt
  • For the cookie dough topping:
  • 225g unsalted butter
  • 330g soft & light brown sugar
  • 1 tsp vanilla bean paste
  • 320g plain flour
  • Sprinkle of salt
  • 235ml milk 
  • 150g milk chocolate chips

Method:

  • For the brownie cupcakes (mix by hand):
  • Melt the dark choc and butter in bain marie, set aside to cool.
  • When choc mixture has cooled, mix in sugar and vanilla.
  • Mix in eggs one at a time, until well incorporated
  • Sift in flour and salt and mix together until you have a thick, glossy batter.
  • Spoon into cupcake cases and bake on 180oC for 20-25 mins.
  • For cookie dough frosting (with hand or stand mixer):
  • Whisk together butter and sugar until light and fluffy
  • Add in vanilla and sift in flour
  • Add in milk to create a gooey cookie dough
  • Mix in chocolate chips by hand
  • When cupcakes are cooled, spoon on your frosting and fluff it up to look enticing! Decorate with smarties or sprinkles if you wish!