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
This is a really quick and easy cake to whip up, especially if you have a few visitors popping over and you want a little snack!
Blueberry Crumble in a Cake!
In fact forget a little snack, like me you wont be able to stop munching it! PS make this in a loaf tin for a real tea-time treat!
- For the crumble topping
- 25g (1oz) plain flour
- 10g (⅓oz) unsalted butter
- 15g (½oz) soft light brown sugar
- 20g whole rolled oats
- A sprinkle of ground cinnamon
- For the cake
- 190g (7oz) unsalted butter at room temperature
- 190g plain flour
- 190g caster sugar
- 3 eggs
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 25ml semi skimmed milk
- 100g fresh blueberries
- 50g white chocolate chips
- Preheat oven to 170oC, and grease and flour the loaf tin
- Make the crumble topping first in a bowl by mixing all the dry ingredients together, then rubbing in butter with your fingers. Set aside.
- Then onto the cake! Using a freestanding or hand mixer, cream together butter and sugar until creamy and fluffy.
- Add in the eggs one at a time. If it looks curdled, don’t worry!
- Then sift in the flour, baking powder, cinnamon and salt and mix well
- Add in the milk and keep mixing until all lumps are gone.
- Stir in the blueberries and white chocolate chips
- Pour the thick batter into the tin and smooth over
- Press crumble topping into the cake and bake for 45 mins approx
- Leave to cool, remove from tin and serve!
Recipe adapted from Hummingbird
I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!
Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!
First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!
It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!
- 100g unsalted butter
- 2 medium eggs
- 300g caster sugar
- 150g plain flour
- 4 tbs cocoa powder
- 1 tsp vanilla bean paste
- Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)
- Melt butter and set aside to cool
- Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
- Sift in flour and coca powder and fold together
- Mix in butter and grated chocolate
- Mix together until just combined
- Pour into greased 20cm round tin
- Bake on 180oC for approx 20 mins
- Cake is ready when you push down and the top cracks slightly
- Leave to cool in tin for an hour
- dust with icing sugar and serve
Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x
A thin but extra gooey cake!
Morning Cake Snobs… I’ve got a BUNDT in the oven for you today! I baked a blueberry cream cheese pound cake for a volunteers meeting for the food festival Gefiltefest (in May.)
Here I am debuting my new apron, a birthday present with my sister “posing” behind me!
Queen of the kitchen and the Jester!
And here is the real star of the show, Blueberry Bundt cake with a white chocolate topping:
My Bundt Baby
This is a fairly simple recipe, and the reward is just great!
How can you resist a slice?
- 340g unsalted butter
- 8 oz cream cheese (one normal sized packet of Philadelphia)
- 600g sugar
- 6 large eggs
- 1 tsp vanilla bean paste
- 390g plain flour
- Pinch of salt
- Blueberries, about a bowlful
- 250g white chocolate (optional – for the topping)
- Cream together butter and cream cheese until fluffy.
- Add in sugar and mix until well incorporated.
- Add in eggs one at a time until all are incorporated fully.
- Add in vanilla and salt.
- Sift in flour and mix well.
- Coat your blueberries in some flour and stir them into the batter.
- Butter and flour your Bundt pan, or use cake release spray (I used the latter.)
- Pour mixture into your pan and bake on 160oC for approximately 1 hr and 15 mins.
- Check cake is done by inserting a skewer.
- Leave to cool on a drying rack, leaving the Bundt in the pan.
- Once cooled, flip on your drying rack.
- Melt white chocolate in bain marie and pour liberally over the top. Once this has hardened, SERVE!
Leave to cool in the pan
This is perfect paired with a cup of tea, and served after dinner or as part of a tea!