Raspberry Bakewell Cake

I absolutely love bakewell cake. You may have seen a previous post of mine where I raved about this Cherry Bakewell recipe. Therefore I thought I’d look for another recipe with similar flavours but slightly different. This one I found was SO incredibly easy and it makes a great dessert or is just as good on it’s own to have with your afternoon tea. Plus, it has raspberries in, so we can count that as one of your five-a-day too!

INGREDIENTS
140g Ground Almonds
140g Butter, softened
140g Golden Caster Sugar
140g Self-Raising Flour
2 Eggs
1 tsp Vanilla Extract
250g Raspberries
2 tbsp Flaked Almonds
Icing Sugar, dusting

METHOD

1. Grease and line a deep 20cm loose-bottomed cake tin. Preheat the oven to gas mark 4.

2. Either using an electric whisk or food processor, blitz together the ground almonds, butter, sugar, flour, eggs and vanilla extract until throughly combined.

3. Pour half the mixture in the cake tin and smooth. Scatter the raspberries evenly over the mix before dolloping the remaining mix over the raspberries. Roughly smooth the mixture out. Scatter with the flaked almonds.

4. Bake in the centre of the oven for 50 minutes or until golden brown and a skewer comes out clean.

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5. Leave to cool in the tin. Dust with icing sugar before serving.

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Enjoy!

– Charlotte x

| Original Recipe BBC Good Food | Previous Recipe Tottenham Cake |

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Tottenham Cake

One of the most popular posts on my blog so far has been my recipe on the Tottenham Cake. Having seen the cake appear on The Great British Bake Off last year, I was surprised and delighted to see my views rocket as people began to search for the recipe. To this day, it remains my most viewed post. However, with it being one of the very first I had ever written, I realise now that not only is the teeny-tiny photo taken on my iPod of a shocking quality, but the writing is incredibly cheesy.  Therefore, using some of the comments you guys have given me about the cake, as well as taking the time to adjust the recipe slightly and taking much better photos for the post, here is my new take on the Tottenham Cake.

TOTTENHAM CAKE

tottenham cake

INGREDIENTS
CAKE
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
4 Eggs
Teaspoon of Vanilla Essence

ICING
6oz Icing Sugar (Roughly! You may need slightly more, slightly less, depending on the size of your cake)
25ml Water (Again, judge as you make the icing how much water you’ll need)
Splash of Pink Food Colouring
Desiccated Coconut

METHOD 

1. Preheat the oven to gas mark 4 or 160°C, ensuring the shelving is centre. Grease and line a rectangular or square tin. (The tin I used was an 11×7 inch rectangular tin, but as long as at the end you can cut you’re cake into squares, any tin will do!)

2. Cream together the softened butter and sugar until light and fluffy.

3. Gradually alternate between sifting in the flour and adding the eggs.

4. Add in the vanilla essence and stir until the batter is combined.

5. Bake in the centre of the oven for 25 to 30 minutes or until golden brown and a skewer comes out clean. (Depending on you’re size tray, I definitely recommend that you keep and eye on it!)

5. Once baked, leave to cool in the tin before transferring to a wire rack.

6. Mix together the icing sugar and water. Add a splash of pink food colouring for a light-ish pink icing.

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7. Generously spread over the cake, (I’d recommend using a hot palette knife to help the icing spread smoothly) and finally decorate with the desiccated coconut.

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8. Leave the icing to set before cutting into equal squares.

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A little history…

  • According to a Tottenham Hotspur fan site, the Tottenham Cake derives from baker Henry Chalkley who originally sold these pink spongy squares at the price of an old penny.
  • Whilst the squares were most popular, the smaller odd-shaped pieces of cake were sold for half a penny.
  • What makes the Tottenham Cake so recognisable is the pink icing. Thought to be made pink by the mulberries which were found growing at the Tottenham Friends burial ground.
  • Contrastingly, the Quakers coloured the icing using mulberries as they believed in frugal living. The Tottenham friends rather referring to the FC, in fact refers to The Friends Meeting House in the area and would be the place where the Quakers met. Therefore, making the cake much older.
  • Although not directly linked with the football team, it is suggested by Ted Willis that in 1901, the Tottenham cake was given away for free (!) to local children to celebrate the Spurs’ FA Cup victory.

Enjoy!

– Charlotte x

| Previous Recipe Salted Caramel Cupcakes |

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American Cookies

You must know by now that I like a cookie or two. To me an American Cookie is one of the best, the crunchy outside is perfect against the soft, chewy centre that’s oozing with chocolate. It’ll always be a winner to me!

american cookies

INGREDIENTS
250g plain flour
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
Milk & White Chocolate Bars (As much as you like!)

METHOD

1. Preheat the oven to 170 C / Gas mark 3. Grease and line two or three baking trays.

2. Sift together the flour and salt. (The recipe also said bicarbonate of soda, but reviews said it gave the cookies a strange taste, so I left it out!)

3.In a separate bowl, mix together the melted butter, brown sugar and caster sugar until well combined. Beat in the vanilla, egg and egg yolk until light and creamy.

4. Mix in the sifted ingredients. Break the chocolate into chunks and stir into the mix. (Roughly I used a big bar of milk chocolate and a big bar of white chocolate.)

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5. Place a generous tablespoon of the cookie dough on the tray, making sure there is plenty of room between the cookies to than can spread as they cook without getting stuck together. The recipe suggests 18 cookies, I think I managed about 14, so just judge as you go how far you can stretch the dough to.

6. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Don’t be tempted to bake them longer as you’ll lose the chewy texture. Cool on baking trays before transferring to wire racks to cool completely.

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Enjoy!

– Charlotte x

| Original Recipe American Chewy Cookies | Previous Recipe Nutella Marble Cake |

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Nutella Marble Cake

I admit I am a Nutella newbie. Having only ever made these Nutella Cupcakes before, I wanted to find a new recipe but something that was still fairly straight forward. This is what I came up with!

NUTELLA MARBLE CAKE

nutella marble cake

INGREDIENTS
8oz Unsalted Butter, Softened
8oz Caster Sugar
8oz Self-Raising Flour, Sifted
4 Eggs
1 Teaspoon Vanilla Essence
A Generous Serving of Nutella

METHOD

1. Preheat your oven to gas mark 4 ensuring the shelving is in the centre. Grease and line two sandwich tins.

2. Cream together the butter and the sugar.

3. Gradually sift in the flour adding an egg each time as you go.

4. Mix the vanilla essence into the cake batter.

5. Divide the mixture equally between the two sandwich tins.

6. In each tin, dollop roughly 3 tablespoons of Nutella into the batter. Using a knife, swirl the Nutella throughout the batter to create a marble effect.

DSCF3490(A little messy!) 

7. Bake the cakes in the centre of the oven for 20 to 25 minutes or until a skewer comes out clean.

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8. Leave to cool in their tins before beginning to assemble. Spread a generous serving of Nutella on one side of the cake before sandwiching the other on top.

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9. Dust with a little icing sugar before serving.

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Enjoy!

– Charlotte x

| Previous Recipe Honeycomb Cheesecake |

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Honeycomb Cheesecake

I’ve been a little bit hesitant as to whether to post this recipe or not because to be honest, it was a complete disaster. I don’t know if it was me, my ingredients or the recipe but something just wasn’t right. Firstly, I do admit I ignored the instructions to grease and line the tin because I thought as it was a loose-bottomed tin, I’d be able to get the cheesecake out easy. Wrong. The biscuit base was incredibly oily from the butter and having left the cheesecake overnight to set, I found in the morning a honeycomb yoghurt floating in my fridge rather than the cheesecake I had intended on finding. Nevertheless, it was still pretty yummy, it just it didn’t look like a cheesecake, or even taste much like a cheesecake. Anyway, if you’d like to recreate this and hopefully make something that resembles some kind of cheesecake, the recipe is below! How many times have I said cheesecake?

HONEYCOMB CHEESECAKE honeycomb cheesecake

INGREDIENTS
150g Butter
200g Digestive Biscuits
1 Vanilla Pod or 1 tsp Vanilla Essence
500g Cream Cheese
100g Caster Sugar
300ml Double Cream
4 Crunchies

METHOD

1. Grease and line a spring form cake tin (23cm) or alternatively, this recipe will make 12 individual cheesecakes if you prefer to use ramekins.

2. Place the digestive biscuits in a zip-lock bag and bash using a rolling pin until fine.

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3. Melt the butter in a saucepan over a low heat until melted. Add the biscuit crumbs and stir together.

4. Squash the biscuit base down into the bottom of the tin and leave to set in the fridge for at least one hour.

5. In a bowl, mix together the cream cheese, caster sugar and vanilla.

6. In a separate bowl, whisk cream the cream until soft peaks begin to form. Crush 2 or 3 Crunchies and add to the mix.

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7. Gently fold the whisked cream and honeycomb mix to the cream cheese.

8. Pour the mixture on top of the biscuit base and leave to set for a few hours, or preferably overnight.

9. Finish by sprinkling some crushed honeycomb or chocolate for decoration.

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If you have any idea why my cheesecake was a total flop, please let me know!

Everyone else on the original recipe seemed to say this was a success – maybe it’s just me!

Enjoy!

– Charlotte x

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| Original Recipe | Honeycomb Smash Cheesecake |

| Previous Recipe | Gingerbread Cupcakes |

Gingerbread Cupcakes

Despite it coming up to mid-January, if you’re anything like me and desperately missing the Christmas fun, hopefully these gingerbread cupcakes will re-kindle your festive spirit with their warm spices and sweet toffee buttercream.

GINGERBREAD CUPCAKES 

gingerbread cupcakes

INGREDIENTS
CUPCAKES
150g Unsalted Butter (room temperature)
150g Soft Brown Sugar
3 Eggs
150 g Self-Raising Flour, Sifted
1 tsp Ground Ginger
½ tsp Ground Cinnamon
Pinch Freshly Grated Nutmeg (optional)
1 tbsp Milk

TOFFEE SAUCE
50g Unsalted Butter
50g Soft Brown Sugar
2 tbsp Milk

BUTTERCREAM
150g Unsalted Butter (room temperature)
200g Icing Sugar, Sifted
Splash Milk (if too buttercream is too thick)
Pinch of Ground Cinnamon (for decoration)

METHOD 

1. Preheat the oven to gas mark 4. Place 12 cake cases in a cupcake tin.

2. Cream together the butter and soft brown sugar, until light and fluffy.

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3. Gradually alternate between adding the eggs and sifted flour to the creamed butter and sugar mix.

4. Mix in the spices, the ground ginger, cinnamon and nutmeg.

5. Stir through the milk until well combined.

6. Divide the mixture equally between the 12 cupcake cases (roughly two teaspoons of mixture in each) and bake in the oven for 15 to 20 minutes, or until golden brown and a skewer comes out clean.

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7. For the toffee sauce, heat the butter and soft brown sugar over a low heat. Add the milk to form a thick, glossy toffee sauce. Leave to cool to room temperature.

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8. For the buttercream, cream together the softened butter and sifted icing sugar. Once the toffee sauce is cool, add to the buttercream and combine together. If the buttercream it too thick, add a splash of milk.

9. Either pipe or spoon the buttercream onto each cupcake.

10. Dust each with a little cinnamon before serving.

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Enjoy!

– Charlotte x

| Original Recipe Gingerbread Cupcakes | Good Food Channel |

| Previous Recipe Chocolate Brownies |

Chocolate Brownies

Whilst I know many new years resolutions will include eating healthy and to do a little more exercise here and there (I am included in this!), I have already broke this solution on several occasions, so I thought why not treat myself and tuck in to a good ole chocolate brownie!

chocolate brownies

INGREDIENTS
185g unsalted butter
185g best dark chocolate
85g plain flour
40g cocoa powder
3 large eggs
275g golden caster sugar
50g milk chocolate
dusting of icing sugar

METHOD

1. Preheat the oven to gas mark 4/160C. Grease and line a shallow 20cm square tin with baking paper. (My tin was rectangular 11×7 as that was all I had!)

2. Melt the unsalted butter and chocolate in a heatproof bowl over a saucepan of hot water. Occasionally mix. Once melted leave to cool slightly.

3. Sift the plain flour and cocoa powder into a bowl.

4.  In a separate bowl beat together the  eggs and golden caster sugar.

5. Pour the melted butter and chocolate into the egg and sugar mixture. Gradually add the dry ingredients of flour and cocoa.

6. Break the milk chocolate and add into the mix. Give a final stir together, the mixture should be fairly thick  and dark.

7. Pour the mixture into the tin and bake in the centre of the oven for 25 minutes. The brownies should be a little gooey when they come out the oven so try not to overcook. You should look out for the brownie coming away from the sides of the tin.

8.. Leave to cool before dusting with a little icing sugar and cutting into squares.

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Enjoy!

– Charlotte x

| Original Recipe BBC Best Brownies Ever |

| Previous Recipe Homemade Hot Chocolate |

Homemade Hot Chocolate

I recently saw this recipe for homemade hot chocolate over on  Tanya Burr’s beauty and lifestyle YouTube channel. I’ve never thought about making my own hot chocolate, it’s just something I’ve thought would be easier to buy, when it’s actually so simple to make and a perfect drink whilst it’s still a little chilly outside.

HOMEMADE HOT CHOCOLATE 

homemade chocolate

INGREDIENTS
1 Mug of Milk
2 Squares of Milk Chocolate
2 Squares of Dark Chocolate
2 Square of White Chocolate
Whipped Cream
Mini Marshmallows

1. Pour your milk into a mug to measure out exactly how much you want.

2. Pour this milk into a saucepan and gentle warm over a low heat.

3. Add the squares of chocolate. If you want a more chocolatey drink, add a few more squares.

4. Keep stirring to help the chocolate melt and avoid the milk burning.

5. Once the chocolate is completely melted, pour back into your mug. Finish off with some whipped cream and marshmallows. Dust with a little cocoa powder.

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Enjoy!

– Charlotte x

| Original Recipe by Tanya Burr |

| Previous Recipe Apple Dessert Cake |

Apple Dessert Cake

You can never go wrong with a Mary Berry recipe. So when I was recently put in charge of preparing dessert for a family meal, I turned straight to Mary for ideas. After reading that her Apple Dessert Cake is ‘remarkably easy,’ I knew this recipe was the one. Plus, the cake has apples in, and apples are one of your five-a-day.

APPLE DESSERT CAKE Apple Dessert Cake

INGREDIENTS
225g self-raising flour, sifted
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored (2 apples should be enough)
25g flaked almonds
Sprinkle of icing sugar (optional)

METHOD

1. Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.

2. Mix together the flour, baking powder, caster sugar, eggs, almond extract and melted  butter in a bowl. Mix well and beat for roughly a minute or so.

3. Cut the apples into thick slices.

4. Spread half the cake mixture into the tin. Then place the apples in the centre of the batter, trying your best to keep them in the centre. Cover the apples with the remaining mixture.

5. Sprinkle with the flaked almonds.

6. Bake in the centre of the oven for  1¼ to 1½ hours, until golden and the cake is beginning to come away from the sides of the tin.

7. Sprinkle with icing sugar before serving warm with cream or ice-cream.

Apple Dessert Cake

Enjoy!

– Charlotte x

| Original Recipe Mary Berry Apple Dessert Cake |

| Previous Recipe Christmas Cupcakes |

Christmas Cupcakes

Christmas day is less than 24 hours away now and festive cooking is well under way in my house. The vegetables are peeled and ready to go, the turkey is on the side defrosting. So with a little spare time on my hands, I thought I’d make some quick and easy Christmas cupcakes.

CHRISTMAS CUPCAKES 

christmas cupcakes

INGREDIENTS
Cupcakes
120g plain flour
140g caster sugar
1 ½ tsp baking powder
a pinch of salt
40g unsalted butter, at room temperature
120ml whole milk
1 egg
1 tsp vanilla extract

Frosting
250g icing sugar, sifted
80g unsalted butter, softened
25ml whole milk
Couple of drops of vanilla extract

Decoration 
Anything Christmassy!

METHOD 

1. Preheat the oven to 170°C (325°F) Gas 3. Place 12 cake cases in a cupcake tray.

2. In a bowl sift the flour, sugar, baking powder and salt. Give the ingredients a mix before adding in the butter. Beat using an electric whisk until the mixture is of a sandy consistency. Add roughly half of the milk and mix until completely incorporated.

3. Whisk the egg, vanilla and remainder of the milk in a separate bowl before adding to the flour mixture. Beat until all the ingredient are mixed well and smooth.

4. Divide the mixture equally between the paper cases. Bake in the oven for 20 to 25 minutes, or until golden brown.

5. Whilst the cakes cool, if you’re making frosting beat the icing sugar and butter together. Gradually add the milk and vanilla extract and beat until light and fluffy. Pipe onto your cupcakes and decorate as you wish.

6. If you’re making plain icing, simply add a little water to your icing sugar and spoon onto your cupcakes.

This is my attempt of a Christmas tree, complete with snowflakes and baubles!

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Gingerbread icing shapes with gold and silver baubles.
(You can buy these in all supermarkets!)

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Finally, I hope you all have a lovely Christmas and I wish you all a very happy and healthy new year!

Enjoy!

– Charlotte x

| Original Recipe Humming Bird Bakery Vanilla Cupcakes |

| Previous Recipe Peppermint Creams |