Susan Scott’s Apple and ginger drizzle cake
For the cake:
150ml sunflower oil
175g light brown sugar
225g self raising flour
1 teaspoon baking powder
3 teaspoons ground gigner
Zest of 1 lemon
175g coarsely grated apple
40g chopped stem ginger
For the drizzle:
3 tablespoons orange juice
1 ball of chopped stem ginger
Preheat oven to 180 degrees (160 degree fan)
Line an 8 inch cake tin
Mic everything together and bake for 50-35 minutes
Mix the drizzle ingredients together and while the cake is still warm, spoon over the drizzle.
Bunty Davidon’s Four Ingredient Christmas Cake
You can find the recipe here:
200ml ginger ale or ginger beer
200g self raising flour (you can make it with gluten-free flour if necessary!)
1 round 20cm cake tin
First measure out your ginger ale or ginger beer; it needs to be fizzy in order for this to work as the bubbles seem to act as a kind of leavening agent. Because, science, or something. Measure it out in a jug or measuring cups, and wait for the bubbles to settle so you know you have the right amount. Pour it into a large mixing bowl.
Add the mincemeat and mix well to loosen it; this forms the basis of your sugar, fruit and spices. You may wish to add more, if you like your cake dense and fruity, the amount specified in the recipe gives a lightly generous mouthful but it could certainly hold a little more if you are so inclined.
Crack in the eggs and stir in the flour and mix well. Lightly grease your cake tin and pour the mixture in.
Bake at 170C for 50 minutes, covering with foil halfway through to stop the top from browning too much.
Tracy Skinner’s Banana and Date Cake
You can find the recipe here: https://craftyglimpse.blogspot.com/2020/01/banana-and-date-cake.html
300g salted butter, softened
300g golden caster sugar
3 bananas, plus 1 sliced for decoration
9-12 Medjool dates, pitted and chopped
100g milk or dark chocolate, broken into smallish pieces
350g self raising flour
1 tsp baking powder
Preheat the oven to 180*C /Fan 160*C and line a 27cm round baking tin with baking parchment.
Cream the butter and sugar together until pale and light. Add the eggs and beat again until well combined.
Peel and mash the bananas in a bowl until just smooth with a few chunks. Add to the cake mix with the dates and chocolate and fold in gently. Carefully fold in the flour and baking powder.
Spoon the batter into the prepared tin and arrange the sliced banana on top. Bake for 60-70 minutes or until a skewer inserted into the centre comes out clean.
Leave it to cool then serve with tea or coffee.
Rae Durrant’s Gluten Free Coconut Cake
8 ounces gluten free flour (like Doves)
8 ounces Stork baking spread
8 ounces caster sugar
1 level teaspoon xanthan gum
1 pack of desiccated coconut
Mix everything together and bake at gas mark 5 or 190°C electric for 1 hour and 15 minutes.
Barbara Leger’s Lemon Drizzle Cake
You can find the recipe here: https://www.bbcgoodfood.com/recipes/lemon-drizzle-cake
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 lemon, zested
For the drizzle topping
1½ lemons, juiced
85g caster sugar
1. Heat the oven to 180C/160C fan/gas 4.
2. Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
3. Sift in the self-raising flour, then add the lemon zest and mix until well combined.
4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
8. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Barbara Leger’s Vegan Vanilla Cake
2 ½ cups + 2 tablespoons (336g) regular all-purpose flour
1 cup + 5 tablespoons (252g) fine granulated white sugar
1 ½ tablespoons baking powder
¾ teaspoon fine salt
¾ cup + 1 tablespoon (195g) room temperature canned "lite" coconut milk
½ cup + 2 tablespoons (150g) room temperature dairy-free sweetened vanilla yogurt
3 tablespoons (45g) HOT water
1 ½ teaspoons (8g) vanilla extract
1 teaspoon (5g) apple cider vinegar
Vanilla Buttercream frosting
9” x13” glass Pyrex dish
1. Make sure the milk and yogurt are room temperature!
2. Preheat the oven to 350° (177°C) and spray a 9” x 13” glass pyrex dish with nonstick spray. Wipe off excess oil if too much is sitting on the bottom or in the corners.
3. To a large bowl, add the flour, baking powder, sugar and salt and whisk very well.
4. To a separate bowl, add the coconut milk, yogurt, hot water, vanilla and vinegar. Whisk until smooth.
5. Pour the liquid over the dry ingredients and use a large spoon to gently stir together the batter until moistened and just mixed, making sure to scrape from the bottom. Do not use a whisk, as this will overmix the batter.
6. Pour the batter into the dish and spread out the top evenly into the pan and in the corners.
7. Bake for 20-25 minutes.
8. Cool completely before frosting. Cover the cake with foil tightly so it stays moist and store the cake at room temperature.
Sophie Messager's Groaning cake
2½ cups (or 325g) Flour
4 tsp. baking powder
½ cup (or 110ml) oil
½ cup(or 118ml) orange juice
1 tbs mixed spice
¼ cup (or 90g) black treacle (I like to use 1/2 cup)
1 1/3 cups (or 260g) brown sugar
1 ½ cups (approx 100g) grated apple
1tsp vanilla extract
1 tsp. almond extract
Sift dry ingredients together. Add eggs, oil, orange juice, black treacle and sugar. Add almond and vanilla extract. Mix well. Add grated apple. Mix well. Pour into lined and greased loaf tins. Bake at 180 C (160 if using a fan oven). for 35-40 minutes or until a skewer comes out clean. Makes two loaves.