Lemon Drizzle Loaf

This is my favourite recipe EVER. If there is ever an occasion where I’m not sure what cake to make or if I just fancy baking something real quick and easy, this is my go-to cake. The cake itself is really light and moist, but then you get the crunch and sharpness of the crystallised lemon sugar on top. Not only is this cake delicious, but you can cook it in a loaf tin, and I believe that anything you can cook in a loaf tin is always going to be a winner. So, enough talking, lets get on with the recipe!

LEMON DRIZZLE LOAFlemon drizzl

INGREDIENTS
CAKE
2 Unwaxed Lemons, well scrubbed
175g Granulated Sugar
175g Unsalted Butter, Softened
200g Self-Raising Flour
1/2 Teaspoon Baking Powder
3 Eggs

CRYSTALLISED SUGAR
3 to 4 Tablespoons of Lemon Juice
100g Granulated Sugar

METHOD 

1. Preheat the oven to gas mark 4 ensuring the shelving is centre. Grease and line a loaf tin.

2. Wash and grate the zest of the two lemons.

3. Cream together the butter and sugar until soft and creamy.

4. Gradually sift in the self-raising flour along with the baking powder, adding an egg each time as you go.

5. Add in the lemon zest and give a good stir to ensure the batter is throughly mixed.

6. Pour the mixture into the loaf tin and bake in the oven for 35 to 40 minutes or until risen and golden brown.

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7. Transfer to a wire rack and leave to cool.

8. Squeeze three to four tablespoons of juice from one of the lemons (depends on how sharp you wish the sugar to be!) and mix the juice with 100g granulated sugar.

9. On the top of the cake, make about 50 deep holes so that when you pour the sugar mixture on, it drips through to the cake, making it even more lemony!

10. With a spoon, carefully pour the sugar mixture on top of the cake and leave to set so that it goes hard and crunchy.

Lemon Drizzle cake

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Enjoy!

– Charlotte x

| Original Recipe by The Hairy Bikers |

| Previous Recipe White Chocolate & Lemon Cupcakes |

Chocolate Orange Marble Cake

When you’re a university student, it suddenly becomes completely acceptable to still be awake at 2am, in fact, that’s considered early. This was the time I decided to write this blog post. Thankfully, I held back posting at that time of the morning to ensure that the following day I checked that the writing of, what was a very sleepy blogger, actually made sense. Anyway, this weeks post is finally ready! Chocolate and orange is one of my favourite combinations. I’m sure you’re aware that I also, love cake. So for me, nothing could be better than having a chocolate orange cake.

CHOCOLATE ORANGE MARBLE CAKE 

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INGREDIENTS
225g Unsalted Butter, Softened
225g Caster Sugar
4 Eggs
225g Self-Raising Flour, Sifted
2 tbsp Milk
3 tbsp Cocoa Powder, Sifted
1 Large Orange, Zest & 1 tbsp of Juice

METHOD 

1. Preheat the oven to gas mark 4. Grease and line a round or loaf tin with baking paper.

2. In a bowl, cream together the butter and caster sugar until smooth and creamy.

3. Add in the eggs and gradually sift in the self-raising flour.

4. Divide the mixture equally between two bowls. In one bowl, add the milk and cocoa powder and combine together. In the other bowl, beat in the orange zest and juice.

5. Spoon the mixture into the loaf tin, taking alternating spoonfuls from each bowl. Swirl the mixture using a fork or skewer to create the marble effect. Try not to mix the two types of batter together as they will combine and the marble pattern will be lost.

6. Bake in the centre of the oven for 45 minutes to an hour or until golden brown and well risen. The cake will be done when a skewer or fork comes out of the centre clean.

7. Remove from the oven and leave to cool in the tin for a few moments before transferring to a wire rack. Once cool, you can drizzle a little melted chocolate over the top, but this is optional.

8. Cut into slices and serve!

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Enjoy!

– Charlotte x

| Original Recipe BBC Chocolate Orange Loaf |

| Previous Recipe Cake in a Mug |

Cake in a Mug

This is the first post to be written from my brand new university room! As I settle into what will be my new home for the next year or so, I thought this recipe would be appropriate for student life seeing as all you need is a microwave! Seeing as I share university halls with 10 other students, we have 3 microwaves, making this cake is incredibly easy, with it only taking a few minutes to prepare. It’s the perfect snack between lectures or ideal when you roll home at 3am! Even if you’re not a student, this cake is perfect for those lazy days where you just want to eat cake!

CAKE IN A MUG RECIPE

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INGREDIENTS
2 tbsp self-raising flour (medium-ish spoonfuls, not flat yet not heaped)
2 tbsp caster sugar
1 tbsp cocoa powder
1 small egg
1 tbsp milk
1 tbsp sunflower oil
Handful of chocolate buttons/chips

METHOD 

1. In a bowl mix the self-raising flour, along with the caster sugar and cocoa powder.

2. Add in the egg, milk and sunflower oil, giving a good mix together.

3. Add in a generous handful of chocolate buttons or chocolate chips.

4. Pour the cake batter into a large mug and cook in the microwave for 2 ½ minutes on full power.

5. Dust with a little icing sugar and serve with cream or ice-cream. Yum!

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In other news.. at university I have joined the baking society! I absolutely cannot wait to begin and am hoping that by joining I’ll be able to post new recipes and share what I have been inspired by. Hopefully, I can update you all on the baking society sometime next week! But for now..

Enjoy!

– Charlotte x

| Original Recipe Sorted Food Cake In A Mug |

| Previous Recipe Nutella Cupcakes |

Cherry Bakewell Sponge

I originally found this recipe on the Loving Homemade blog and it looked so delicious, I knew straight away that I had to try it myself. This sponge makes a really nice change to a Victoria Sandwich, which can sometimes be a little on the heavy side however, the thing I love about this cake is the amazing almond flavour. It gives the cake a really good kick, and its a lovely surprise!

Cherry Bakewell Sponge

Bakewell Sponge.

INGREDIENTS
Sponge
200g butter, softened
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract or essence
4 large eggs

Filling & Icing

½ a jar of cherry or raspberry jam
175g icing sugar
5-6 tsp water or lemon juice
a few handfuls of ready-toasted flaked almonds

METHOD

1. Preheat the oven to gas mark 4, ensuring the shelves are centre.

2. Grease two round sandwich tins with greaseproof paper and a little butter.

Bakewell Grease

3. Beat together the softened butter and sugar until smooth and creamy.

Butter & Sugar

4. Mix in the ground almonds, sift in the self-raising flour, baking powder and also add in a pinch of salt. Add in the almond essence and gradually beat in an egg one at a time.  Mix all the cake ingredients together until they have all combined and a smooth, cake batter has formed.

5. Divide the mixture equally between the  two sandwich tins and bake in the centre of the oven for 30 minutes or until golden brown.

6. Once ready, leave the cakes to cool for a short while in their tins before turning them out to cool on a wire rack.

7. Spread a generous serving of jam on one side of the cakes before sandwiching the two together.

8. Sieve the icing sugar into a bowl and either water or lemon juice. Stir until thick. (I’d recommend that you start with 3 teaspoons of either water or lemon juice and gradually add in the remaining liquid, just so that you can judge as you go and prevent the icing from becoming too runny. I used lemon juice for my icing.)

9. Pour the icing over the top of the cake ensuring that you spread the icing evenly over the top. Sprinkle over the flaked almonds.

10. Leave to set for a few minutes before cutting to serve.

Bakewell Sponge Slice

Bakewell Sponge

Enjoy!

– Charlotte x

Loving Homemade Bakewell Sponge – A Lighter Slice

BBC Recipe Cherry Bakewell Cake BBC Good Food

|Previous Recipe Lemon Swiss Roll|

Lemon Swiss Roll

I’ve always thought a swiss roll would be quite difficult bake but with a few handy hints from Mary Berry, I decided to give the swiss roll a go and was pleasantly pleased with the results. It may not be perfect, but for a first attempt – I’d say it’s not bad!

LEMON SWISS ROLL 

Lemon Swiss Roll

INGREDIENTS
Sponge
3 Medium Eggs
3 oz Golden Caster Sugar
3 oz Self-Raising Flour, Sifted

Filling & Decoration
2 to 3 Spoonfuls of Lemon Curd
Buttercream (Just enough for a thin spread)
Icing Sugar or Golden Caster Sugar (to sprinkle on top)

METHOD 

1. Line a baking tray with greaseproof paper. Preheat the oven to gas mark 6, ensuring the shelves are centre.

2. In a bowl, whisk together the eggs and golden caster sugar until light and pale.

3. Gradually fold in the flour. (Fold the flour in carefully so that the air previously whisked in is not knocked out!)

4. Pour the mixture into the baking tray and bake in the oven for 7 to 10 minutes.

5. Leave to cool for a few moments before transferring the sponge onto either a new piece of greaseproof paper or onto a tea towel. This will allow you to roll the sponge much easier. If using greaseproof paper, you may want to sprinkle a little caster sugar or icing sugar onto it before transferring the cake so that the sugar swirls through the middle and on the outside – this is optional.

6. Cut the edges of the cake using a sharp knife to make the sides a little neater, which will give a tighter roll. Spread a thin layer of buttercream onto the sponge. Then spoon the lemon curd on top and spread evenly. Try to leave a border around the edge so that the filling doesn’t leak when you roll the sponge. Since you only need a small amount of filling, I cheated and used a jar of lemon curd from the supermarket and Betty Crocker Buttercream icing. However, if you wish to make your own, I’ll leave recipes at the end for where you can find these.

7. Before beginning to roll, at the sponge end closest to you, a short way up, cut about half way into the sponge using a sharp knife. Roll the cut edge to begin the rolling process. Use the greaseproof paper or tea towel to keep a tight roll by pulling it away from you.

8. Give a final sprinkle with golden caster sugar or icing sugar.

Lemon Swiss Roll

Lemon Curd Recipe | Buttercream Icing Recipe

Enjoy!

– Charlotte x

|Previous Recipe Apple Crumble|

Mini Victoria Sponges with Fresh Cream

If you don’t fancy baking a huge Victoria Sponge, perhaps these Mini Victoria Sponges with Fresh Cream are the perfect alternative! I was really pleased with these – the cakes were light and fluffy, and the jam and cream were perfect together. A perfect treat this summer!

MINI VICTORIA SPONGES

Mini Victoria Sponges

INGREDIENTS:-
Cake:-
– 4oz unsalted butter, softened
– 4oz caster sugar
– 4oz self-raising flour, sifted
– 2 eggs
– half teaspoon of vanilla essence


Filling:-
– 300ml whipping cream
– raspberry jam
– icing sugar, sifted

Method

1. Preheat the oven to gas mark 4. Place 12 cupcake cases in a fairy cake tin. (Tip! Since the cakes are taken out of their cases once cooked to cut and fill them, I’d recommend using any spare cases you have lying around or just simple, plain ones – just so you don’t waste any fancy or pretty cases you may have)

2. Cream together the butter and sugar in a bowl until a creamy mixture forms.

Butter & Sugar

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3. Gradually sift in the self-raising flour, adding in the eggs as you go and mix.

Add in flour & egg

4. Stir in the vanilla essence.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven for 15 to 20 minutes or until golden brown. (Tip! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

Divide the mixture

Fairy Cakes

6. Once the cakes are cool, remove them from their cake cases and cut each of the sponges in half.

7. Whip the cream either using an electric or hand whisk until the cream thickens and soft peaks begin to form. (Tip! Be careful not to over whip the cream. To avoid over-whipping ensure both the cream and bowl are chilled and always start by whipping the cream slowly. If you whisk too fast, the cream can very easily separate – as I have found out on many occasions!) If you want a sweeter cream, add a little icing sugar to the mixture.

8. Spread a little of the raspberry jam to one side of each of the cakes and spoon a teaspoon of cream to the other, and sandwich the two together.DSCF1749

9. Dust each cake with icing sugar. (Depending on how much mixture you fill each of the cakes with, these can become a little heavy – so do take care!)

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Enjoy!

– Charlotte x

Chocolate Birthday Cake

This weekend was my sister’s birthday, so of course, I volunteered to make the birthday cake. I decided on a chocolate cake because who doesn’t like chocolate, right!?  I didn’t think we’d manage to get through the whole cake since it turned out HUGE but funnily enough it only lasted two days before it was completely all gone! The cake was light and moist, the chocolate icing was just right and the chocolate buttons, I think, just made the cake fun! Most definitely a cake I will be making again!

CHOCOLATE BIRTHDAY CAKE
Devils Chocolate Birthday Cake

INGREDIENTS
Cake:-
– 225g/8oz plain flour
– 350g/12½oz caster sugar
– 85g/3oz cocoa powder
– 1½ tsp baking powder
– 1½ tsp bicarbonate of soda
– 2 eggs
– 250ml/9fl oz milk
– 125ml/4½fl oz vegetable oil
– 2 tsp vanilla extract
– 250ml/9fl oz boiling water

Chocolate Icing:-
– 200g/7oz plain chocolate
– 200ml/7fl oz double cream
– chocolate buttons (optional!)

Birthday Cake

METHOD

1. Firstly preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

2. Starting with the dry ingredients, sift the flour into a bowl, adding the caster sugar, cocoa powder, baking powder and bicarbonate of soda and mix together.

3. Beat the eggs and add these to the dry ingredients. Then add the milk, vegetable oil, vanilla extract and mix.

4. Gradually add in the boiling water a little at a time. Mix or whisk the ingredients together until a smooth batter forms. (The mixture is very runny and liquid like – but don’t panic, just keep mixing!)

5. Divide the batter equally between your two sandwich tins and bake in the centre of the oven for 25 to 35 minutes. To check if the cake is ready, press the sponge with your finger, if the cake springs back up, then its ready! Alternatively, insert a skewer or fork into the centre of the cake, if it comes out clean, the cake is done.

6. Allow the cakes to cool in their tins, then transfer them to a wire rack.

7. For the chocolate icing, break the chocolate into a saucepan, adding the cream in also, and melt over a low heat. Once melted, remove from the heat and whisk until a smooth, thickened icing forms. Leave to cool for 1 to 2 hours or until it is thick enough to spread over the cakes.

8. Spread a little of the icing over the top of one of the cakes, carefully placing the other cake on top to make chocolate sponge sandwich.

9. Spread the rest of the chocolate icing all over the cake, preferably using a palette knife.

10. Add chocolate buttons and candles (both optional!)

 Birthday Chocolate Cake

Birthday Chocolate

Recipe from BBC Food http://www.bbc.co.uk/food/recipes/easy_chocolate_cake_31070
(Here you can also find a step-by-step video of how to make this cake)

Enjoy!

– Charlotte x

Ginger Loaf

This is one of my all time favourite cakes to make. I believe that any cake you can cook in a loaf tin is going to be a winner and this one certainly doesn’t disappoint. Not only is it perfect on its own with a cup of tea, this loaf tastes great with custard, cream, ice-cream… which ever you fancy, they all taste great! The golden syrup in this cake gives the loaf it’s glossy finish, which I think makes it look exciting and gives it a more sophisticated look.

GINGER LOAF
(Hairy Biker Recipe)

Ginger loaf

Ginger Loaf

INGREDIENTS:-
– 200g self-raising flour
– 200g sugar
– 1 tsp ground ginger
– 1sp bicarbonate of soda
– 55g unsalted butter
– 1 egg
– 2 tbsp golden syrup
– 240ml hot water

METHOD:-
1. Preheat the oven to gas mark 4, ensuring the shelving is positioned in the centre. Line a loaf tin with baking parchment.
2. Begin by placing the dry ingredients in a bowl. Sieve the self-raising flour in, along with the sugar, ground ginger and bicarbonate of soda.
3. Rub in the butter using your fingertips until the ingredients turn to a breadcrumb like consistency.
4. Add the egg, golden syrup and hot water and stir until the batter is all combined together. (This cake batter should be quite thin and runny, so don’t panic thinking you’ve put too much water in – just keep stirring!)
5. Pour into loaf tin and bake in the centre of the oven for 35 to 40 minutes.

 

Enjoy!

– Charlotte x

Cake Pops

I’ve had this post planned for a while however I’ve been unsure how to write it since cake pops can be made in so many different ways. Cake Pops are one of the latest crazes – they’re so simple to make, really fun (although time consuming!) to decorate and are very very easy to eat! To make my cake pops, I decided to invest in a snazzy machine however you can use silicone moulds or simply bake a sponge and roll the cake pop balls yourself. All of which produce yummy pops!

Cake Pop Machine
Cake Pop Maker, £20, Next at Home

On my first attempt I tried the recommended recipe that came with the pop maker however I thought it tasted more like a pancake mix so instead I decided to follow just a Victoria Sponge recipe.

INGREDIENTS
Cake:-

– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

Decoration:-
– Plain Chocolate
– White Chocolate
– Your Choice of Decoration (Sprinkle Stands, Hundreds & Thousands, Icing Shapes….)

**This recipe can be used for either method whether you’re using a machine, silicone mould, or just baking a cake**

METHOD

1. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

2. Gradually sift in the self-raising flour, adding an egg each time.

3. Add in the vanilla essence and give a final stir.

4. Equally divide the mixture between the moulds and if using a cake maker bake for around 5 minutes or as instructed in the manual. Otherwise bake for around 20 minutes in the oven – gas mark 4. Cake Pops5. Once your cake balls are ready, place each of them on a stick and then it’s time for the fun part – decorating! Melt the chocolate either over a simmering saucepan or in the microwave and decorate in anyway you fancy! I’ve learnt that it’s best not to double dip the cakes in chocolate since they can become quite heavy and so become messy.

I’d recommend that you find somewhere to place the cake pops up right once decorated so that the chocolate doesn’t run down the stick. As you can see I’ve made a make shift holder for my cake pops from a wire rack and a bowl!  Cake Pops

Cake Pop

Cake Pops

Enjoy!

Classic Victoria Sponge

This week I decided to bake a classic – the Victoria Sponge. A slice of this delicious treat will make a great accompaniment to your afternoon tea!

VICTORIA SPONGE
“The Victoria Sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.”

Victoria Sponge

INGREDIENTS
Cake:-
– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

Buttercream:-
– 3 oz Softened Unsalted Butter
– 6 oz Icing Sugar, Sifted (Plus Additional Icing Sugar for decoration)
– Splash of Milk
– Raspberry Jam

METHOD

1. Grease two sandwich tins and line them with baking paper. Pre-heat your oven to gas mark 4.

2. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

3. Gradually sift in the self-raising flour, adding an egg each time.

4. Add in the vanilla essence and give a final stir.

5. Equally divide the mixture between the two sandwich tins and bake in the centre of the oven for 20 to 25 minutes. When the sponge springs back up, the cakes are ready. Alternatively, poke the cakes with a skewer or fork, if there is no mixture on skewer/fork, you know the cakes are ready.

6. Leave the cakes to cool for a while in their tins before removing and transferring to a wire rack.

7. For the buttercream, cream together the butter and icing sugar, adding a splash of milk if the consistency is too thick.

8. On one cake, spread a generous amount of raspberry jam across the base. With the other, spread the buttercream.

9. Sandwich the two cakes together, and decorate with a dusting of icing sugar.

10. Cut and serve with a good ole’ cup of tea.

Victoria Sponge