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Susan Scott’s Apple and ginger drizzle cake
Ingredients: For the cake: 3 eggs 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: 140g sugar 3 tablespoons orange juice 1 ball of chopped stem ginger Method: 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: https://cookingonabootstrap.com/2019/12/15/easy-christmas-cake-recipe Ingredients: 200ml ginger ale or ginger beer 2 eggs 400g mincemeat 200g self raising flour (you can make it with
gluten-free flour if necessary!) 1 round 20cm cake tin Method: 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 Ingredients: 300g salted butter, softened 300g golden caster sugar 3 eggs 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 Method: 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 Ingredients: 8 ounces gluten free flour (like Doves) 8 ounces Stork baking spread 8 ounces caster sugar 4 eggs 1 level teaspoon xanthan gum 1 pack of desiccated coconut Method: 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 Ingredients 225g unsalted butter, softened 225g caster sugar 4 eggs 225g self-raising flour 1 lemon, zested For the drizzle topping 1½ lemons, juiced 85g caster sugar Method 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
Ingredients: 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 Method: 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
Ingredients 2½ cups (or 325g) Flour 3 eggs 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 Method 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. | |||||||
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