All posts filed under: cake

At long last…

It took a while, but I got there in the end with this recipe and beautifully detailed cake. It wasn’t so much the cake recipe, which I adapted from the Nordicware recipe card that came with the Snowflake tin, but getting it out of the damn tin. I had an idea to adapt the almond cake recipe by adding some dried cherries soaked in Amaretto (which, by the way, are awesome on their own). It just felt more festive. Once I had fiddled with the batter amount and worked out the optimum quantity of cherries and soaking liquid, I thought it would be easy to pop the cake straight out using homemade goop (it works on other bundt and detailed pans). But this was not to be. This pan is on a different scale of difficulty to remove cake from. I made it again, coating far more liberally with goop: fail. Then I looked on the internet for advice and it said you should only use a small amount on detailed pans like this, so …

The Elvis Bundt

In the distant past this cake started off as Nigella Lawson’s Banana Loaf. Since I have been using this recipe I have fiddled with it a few times. Then, when my American friend sent me Reese’s Peanut Butter Chips, I decided that peanut butter would be a splendid addition. Of course, The King was famous for loving this combination; hence the title. This recipe doesn’t make a large bundt. It fills a 2lb loaf tin, if that is your preference, or a 6 cup bundt pan (about 1.5 litres). It’s an every day cake that is easy to portion and slice up. And if you can’t get the peanut butter chips, then get the same weight in Reese’s Peanut Butter Cups and chop them into chocolate chip sized pieces. First, make the cake. Ingredients 175g of Plain Flour 2 Teaspoons of Baking Powder 1/2 Teaspoon of Bicarbonate of Soda 125g of Melted Butter 120g of Light Brown Sugar 2 Large Eggs 3 Ripe Bananas 1 Teaspoon of Vanilla Extract 150g of Peanut Butter Chips Preheat the …

Bonfire Roulade

If you are entertaining tomorrow night, with or without fireworks for Bonfire Night, and haven’t settled on what to serve for dessert, then I have the very recipe for you. I made a version of this last Hogmanay, and it was a dream dessert. It was Tiramisu Swiss Roll Cake by Izy Hossack at Top With Cinnamon. When I heard that Baileys were bringing out a Pumpkin Spice edition, I knew I had to incorporate it into this dessert, instead of the regular Marsala. I take no credit whatsoever for coming up with the roulade idea, and my recipe is simply a tweaked version of Izy’s. I don’t feel too bad, however, because I know Izy adapted the sponge element from The Cake Bible by Rose Levy Berenbaum (Rose’s website), so all is good. Bonfire Roulade Sponge 5 Large Eggs 100g of Golden Caster Sugar 1 Teaspoon of Gingerbread Syrup (If you don’t have any, use Vanilla extract) 75g Butter, melted and cooled 100g of Plain Flour 25g Cornflour 2-3 Tablespoons of Icing Sugar mixed with 1 …

Cookies and Cream for my boy

Some people call this Hump Day; others, Wednesday. But for me, it’s like Friday. It’s my last paid working day of the week working as a teacher. But I figured that some of you who work all the way through to Friday could do with a little cheer, so I thought I’d write up the recipe for this Cookies and Cream cake quickly. I made it for my son’s 9th birthday on Monday. He asked for a Cookies and Cream Cake (I think because he loves that flavour of ice-cream), so I googled a few recipes, but, in the end, I went with our family favourite: Nigella Lawson’s Old Fashioned Chocolate Cake as the cake base and decided to come up with the icing myself. (I used half of her chocolate icing to sandwich the two cakes together, but you could easily make more of the cookies and cream icing and use that if you prefer). Cookies and Cream Buttercream Icing 300g of Soft Butter 300g of Icing Sugar 80g of White Chocolate, melted 2 Tablespoons of …

Pistachio and Chocolate Cake

I have a confession to make. Well, not so  much a confession but a disclaimer. This recipe isn’t entirely original and mine. To be honest, I am fed up of seeing people posting their alleged “new recipes” when they have clearly been reworked from someone else’s and have not given them credit. So, I want to be clear, that this cake is a re-working and scaling of other people’s recipes, with a minor element being mine. The sponges that make up this cake are a scaling up of Annie Bell’s Chocolate and Pistachio cake in her Baking Bible.  I have long been a fan of hers since I picked up a very reduced copy of her Gorgeous Cakes in a discount book shop. To this day I have no idea why she isn’t a household name: the woman knows her stuff and her recipes are great. I opted to make my own filling of Pistachio Buttercream, mainly because I had some leftover. But I think it really works and adds to the pistachio flavour. The chocolate …

Fresh Summer Berry Cake

Now that I am back in the blog writing saddle, as it were, it feels good to write this post and share the recipe that I created for this summery cake. It is a Blueberry and Lime cake, flavoured with a Lime and Mint sugar syrup, and I created it for the birthday of my partner’s youngest daughter. I have been musing over a blueberry and lemon cake for a while. I have seen several recipes online but they all seem overly complicated. I also really wanted to use lime instead of lemon. And then I remembered the lime and mint sugar syrup that I made for my friends’ naked wedding cake two years ago. It’s such a wonderful and refreshing combination: the mint makes the berries zing. I just needed an excuse to experiment. I usually make a cake for my partner’s children’s birthdays. We try to get together for a big blended family dinner with cake and candles. His youngest didn’t have a preference for what kind of cake she wanted, so I …

Raspberry and Rose Celebration

Well hello there. It feels like years since I last wrote a blog post. The last few months have been very busy in our house but I’ve been baking away just the same, only not writing quite so much about it. If you follow my Instagram feed you’ll see plenty of baking, cooking and the odd bottle or two of wine (francesbakes). My friend asked me to make a cake for her mum’s special birthday and I just knew you guys would want to see more of the process, so I documented its production to share with you today. My brief was “she likes Turkish Delight and best to avoid chocolate”…immediately I thought to ask if she likes raspberries: they go so well with rose. Thankfully, she does, and so I started planning what I’d make. Straight away I decided to use The Pink Whisk’s Raspberry Ripple cake as the basis for the celebration cake. I have used this recipe a lot and it is simply delicious. So many people that I know love it too, so …

Fun with Friands

I have been meaning to make Friands for about two years. As far as I can tell they are essentially the big cousins (on steroids) of those tiny, delicate morsels, French Financiers, invented all the way over in Australia. I do love a Financier. The last time I was in Paris, the first thing I bought and scoffed was a clutch of them at the airport. And I did invest in a beautiful Friand baking tin some time ago, and though I have used it for Little Pistachio Cakes (you can find the recipe in BBC Good Food Magazine) I have never used it for its original purpose. Until today. The recipe for these, from Eat, Little Bird popped up on my Facebook feed a while ago and I saved it for when I had the time. I know that my friend, Jo, at Every Nook and Cranny is also a little obsessed by these little cakes, and I would very much to try one of her recipes in the near future. Yesterday, on Easter Sunday, I baked a Gâteau à …