As soon as the air gets a bit cooler I tend to bake an apple cake, and complain about how it is cold yet too soon to put the heating on. This apple cake is good central heating, at least. This recipe is for Gemma, who runs a fantastic local cafe and shop, The Linton Kitchen. She asked me about this recipe after I posted a picture on Instagram. I do hope it graces her cake counter, amongst the rest of her delicious cakes! (more…)
Archive of ‘Cake’ category
As a teenager I was hopelessly addicted to chocolate, on the way home from school I would visit the corner shop and spend my pocket money, and later my hard earned paper round money, on a bar of my current favourite chocolate. Top of the list were Bounty bars, along with Wispas and the sadly departed Fuse Bar. There was a novelty about Bountys, maybe it was the two sections that made them different, or the ‘taste of paradise’ ad campaign which made them seem more exotic than a chocolate bar purchased from a newsagent in Northampton in the late 90s.
Inspired by one of my favourite chocolate bars, I baked this ‘Bounty’ cake for a recent Clandestine Cake Club meet – the theme of which was retro sweets and chocolate bars. The sponge is light and to emulate the milky chocolate and the cake is sandwich with whipped up cream with a dash of coconut milk and toasted desiccated coconut folded in. It’s not a rich chocolate cake but a light, sweet treat which pays homage to the sweet bar. (more…)
I’ve made this cakey bread three times now. Something about this recipe required me to become a little obsessed with getting it just right so for the last 3 weekends we’ve had a banana bread of varying quality in the cake tin. (more…)
I’m holding my very first food event! After lots of talking, thinking and encouragement from the lovely people who make up the Cambridge food blogger ‘scene’ (not sure I like that word but it fits) I have decided to hold two events celebrating Indian food.
First up I’m starting with afternoon tea, which seems like the natural first event for me, someone with such a sweet tooth. After that I will be holding a supperclub where I’ll be cooking up an all vegetarian Gujarati feasts for around 15 guests.
Indian Afternoon Tea – Sunday 4th August, 3pm – 5pm – a few places left
A central Cambridge location, not far from the rail station
The much loved British afternoon tea but with an Indian / Gujarati twist. Savoury nibbles (think Indian street food) to begin, sweet treats, a masala chai cake (pictured) and of course tea!
£19 per person
To book places for the afternoon tea email me at email@example.com with the number of places you’d like, I’ll then send you a PayPal invoice for the tickets.
Gujarati Supperclub – no date as yet but it will be late August / early September.
I’m still scouting around for the perfect venue, plus perfecting a stack of perfectly round rotli (chapatti).
I’m really excited to be bringing you my ideas for these two events, I’ve had a lot of fun planning the menus for both and I really hope my guests will be wowed. Email me if you’d like to book or for more details. See you in August!
I think I get most of my cravings and inspirations from Twitter, along with recommendations for restaurants. Making Barm Brack was inspired by Katherine (@HR_Katherine on Twitter) who tweeted about having a slice of this traditional Irish cakey bread slathered in butter one day.
I’ve had a large jar of dried fruit languishing in my kitchen for a while, since I vastly overestimated how much I’d need of it for making Hot Cross Buns, and I had all the other ingredients, so it was fate!
This cake is dead easy to make and you’ll have most of the ingredients in your cupboard. It requires only a tiny bit of planning, soaking the fruit in tea for at least 8 hours. I did this whilst making my morning cup of tea and it took only a few minutes to pull together. When I got home from work I added dry ingredients to a bowl along with an egg, and then stirred in the dried fruit. It cooked in the oven whilst I prepared dinner, and was ready to eat with a cup of tea later that evening, perfect.
And it contains no butter or oil, so you can pretend it is healthy.
You are meant to leave it for 1-2 days to sit but I have no patience and we ate it about an hour after it came out of the oven. I think it gets richer as the days go on, and you are supposed to eat it like bread, with a little butter. I’ve so far eaten it as more of a cake, but I’ll definitely be trying it with butter with my cup of tea tomorrow morning.
I had kindly been given a small jar of chai masala from Jacob’s Jams and Spices which I used in place of mixed spice, which worked really well and the spices didn’t get lost. I’ll be making actual masala chai from this soon, and posting up a review of it and their Kashmiri Blush Tea.
Adapted from this recipe shared by Katherine.
Makes 1 900g loaf
375g dried fruit
50ml of whisky
250ml of strongly brewed tea (I steeped two black teabags for 2 minutes extra flavour)
butter, for greasing
2 tsp baking powder
225g plain flour
1/2 tsp of mixed spice or chai masala
A ring to place inside – optional but fun! I should have done this, being a jeweller…
1. Put the mixed fruit in a bowl and then pour over the tea and whisky. Allow to soak for 8 hours or overnight
2. Preheat your oven to 170c / gas mark 3. Grease and line a loaf tin.
3. Mix the flour, baking powder, sugar and spices together in a large bowl. Make a well in the centre and add in the egg.
4. Add in the liquid from your fruit mixture to help you combine the egg with the mixture. Once combined, it should be a fairly wet mix, if it isn’t add a little hot water.
6. Mix in the fruit and pour into your loaf tin. Bake for 1 hour on the middle shelf of your oven.
Leave to cool before eating (for as long as you can manage!). Store in an airtight container or wrapped in cling film. This cake bread makes an excellent
breakfast afternoon snack with a nice cup of tea.
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