Tag Archives: loaf cake

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!

 

IMG_7627

 

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

Blueberry Crumble cake

8 Jan

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!

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!

EAT ME!

EAT ME!

Ingredients:

  • 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

Method:

  • 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

Lemon & Poppyseed Loaf

16 Jul

It’s SUNSHINE SUMMER here in London! And wow, it is gorgeous! What better cake to enjoy the sunshine with that a light lemon loaf cake? If you can brave a spell of baking, this is the perfect cake for a light summer dessert, and everyone who tries it just loves it!

Slices of Lemon-y delight

Slices of Lemon-y delight

Ingredients:

  • 190g unsalted softened butter
  • 190g plain flour
  • 190g caster sugar
  • 3 large eggs
  • 1 tsp baking powder
  • 1 pinch of salt
  • 4 tbsp poppy seeds
  • 2 tbsp lemon zest
  • 25ml semi skimmed milk
  • 80g Greek yogurt (I use 0%)

Method:

*You’ll need a hand or stand mixer for this recipe.

  1. Preheat oven to 170oC and grease and flour your loaf tin.
  2. Start by creaming the sugar and butter together.
  3. Add in the eggs one by one, mixing fully into the batter.
  4. Mix all the dry ingredients together, sifting in the flour and baking powder.
  5. Add in about a third at a time, incorporating fully.
  6. Mix in the milk and yogurt and beat with vigour! (But don’t over-mix)
  7. Scoop the mixture into your loaf tin and spread with a knife to level.
  8. Bake for about 50-60 mins, and test with a toothpick. It does go quite brown on top.
  9. Make the sugar syrup by putting the sugar, lemon juice and 100ml of water into a saucepan and bringing to the boil. Leave it for about 5-10 mins until it reduces by about half.
  10. When the loaf cake is done, take it out of the oven and stab a few holes down the middle. Pour syrup over the top whilst it’s still hot.
  11. Leave to cool, then slice into generous chunks and serve with a glass of lemonade or even a cuppa!
It'll go in a jiffy!

It’ll go in a jiffy!

 

This is a post for the Domestic Sluttery Just Desserts Club, their theme this month is sunshine citrus! Go on… get involved!

* Recipe adapted from Hummingbird Cake Days

Chocolate Spice Cake

15 Mar

This cake reminds me of honeyed spice cake, very moist, but not too dense. It’s actually quite light and fluffy, with a gorgeously sweet Biscoff-Maple glaze!

Smoothed to Perfection

Smoothed to Perfection

The Recipe:

Ingredients:

  • 130g plain flour
  • 45g cocoa powder
  • 1 tsp ground cinammon
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 55g dark brown sugar
  • 100g caster sugar
  • 235ml milk with a squeeze of jemon juice (you can use any milk here, even dairy free!)
  • 80ml sunflower oil
  • 1 tsp vanilla bean paste
  • For the glaze:
  • 85g biscoff/speculoos
  • 125g icing sugar
  • 2 tsp maple syrup
  • Splash of milk
  • Chocolate to decorate (optional)

Method:

  • Sift the flour and cocoa powder into your mixing bowl or stand mixer, and add in the rest of the dry ingredients
  • Mix until well combined and no lumps remain
  • Add in the milk, oil and vanilla and mix well
  • Make sure all ingredients are well combined then pour into a lined loaf tin and bake on 175oC for 40-45 mins
  • When cake is baked, leave to cool and make the glaze
  • Sift in the icing sugar into a mixing bowl and add in the rest of the ingredients
  • Mix vigorously until you get a thick glaze
  • When cake is cooled, pour over the top and leave to set
  • I grated chocolate over the top for a pretty finish
Moist and fluffy spice cake

Moist and fluffy spice cake

 

Want a slice?

Want a slice?