Jaffa Cakes

It’s been a while. In fact it’s been 41 days, 16 hours, 20 minutes and 49 seconds at the time of writing this post since I lasted uploaded something. Apologies for that. To be honest, I don’t really have an explanation, it’s just been one of those times when life takes over and my poor little baking blog gets pushed to one side. Nevertheless, I’ve still been in the kitchen and am finally ready to start sharing some of my baked treats with you. For this weeks post I’ve decided to go for something a little different to what I’d usually opt for and have a go at making my very own Jaffa Cakes. I know there’s the debate as to whether a Jaffa Cake is a cake or a biscuit however, since my own turned out HUGE, I think for now, I’ll settle on them being a cake.

INGREDIENTS
Orange Jelly Cubes
1 Orange
50g Plain Flour
50g Caster Sugar
2 Eggs
200g Dark Chocolate, melted

RECIPE

1. Zest the orange and set to one side. Dissolve the jelly in roughly 300ml of hot water and squeeze in the juice of the orange.

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2. Line a shallow baking tray with cling film. Pour the jelly mixture in and pop in the fridge to set.

3. Preheat an oven to 180ºc/Gas Mark 4, ensuring the shelving is centre.

4. Boil a pan of water and reduce to simmer. In a bowl over the water, whisk together the sugar, eggs and orange zest until pale and fluffy. This should take around 10 minutes.

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5. Carefully fold in the flour until throughly combined.

6. Grease a muffin tin with a little butter. Divide the mixture equally.

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7. Bake the cake in the centre of the oven for 10 minutes until golden and they spring back when touched.

8. Ease the sponges loose once cooled but keep them in the muffin tin.

9. Using a small circular cutter, cut 12 discs from the jelly sheet and place one on top of each cake.

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10. Melt the chocolate in either the microwave or over a pan of simmering water. Drizzle the chocolate to that it completely covers the top of the Jaffa Cakes.

11. Pop the Jaffa Cakes back in the fridge to set before removing them from the muffin tin.

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Enjoy!

– Charlotte x

| Original Recipe Sorted Food |

| Previous Post Almond & Lemon Sponge |

Almond & Lemon Sponge

You may know from my previous posts that I absolutely love the flavours of lemon and almond, therefore when I spotted this recipe over on the lovely Tea With Erika’s blog, I knew that it would be something I’d just have to bake. The results were fabulous – a light and zingy lemon sponge with the delicious hint of almond. A perfect treat this summer!

INGREDIENTS
Cake

120g unsalted butter, softened
125g caster sugar
finely grated rind of 1 large lemon
2 large eggs
125g self-raising flour
65g ground almonds

Topping
60g granulated sugar
juice of 1 lemon, strained

METHOD
1. Preheat the oven to gas mark 4, ensuring the shelving is centre. Grease and line a round cake tin.

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2. Cream together the butter, sugar and lemon rind until light and fluffy.

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3. Add in the eggs one at a time. Gently fold in the flour and ground almonds.

4. Pour the cake batter into the lined cake tin and bake in the centre of the oven for 25 minutes or until golden brown and a skewer comes out clean.

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5. Once the cake is cooled, mix together the sugar and lemon juice and drizzle over the cake.

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Check out Erika’s blog here.

Enjoy!

– Charlotte x

| Previous Post One Direction Cupcakes |

White Chocolate Blondies

Recently I’ve seen lots of recipes across the blogging world for blondies. I must admit, prior to seeing these posts, I had never heard of a blondie! From what I can tell, a blondie simply is a brownie but without the chocolate. It really makes sense when you think about it! Anyway these were really yummy and a nice change to your usual chocolate brownie. However, the only thing that disappointed me was that the white chocolate sank to the bottom of the brownie so I didn’t get the perfect brownie with the chocolate evenly dispersed as I had imagine. Nevertheless, from my research, a tip is to supposedly dust the chocolate in flour before you add it to the cake batter. Perhaps keep that in mind!

INGREDIENT
225g Caster Sugar
4 Large Eggs
225g Butter, melted
150g Plain Flour, sifted
200g White Chocolate, chopped

METHOD 

1. Preheat the oven to gas mark 4. Grease and line, ideally a 20cm baking tin.

2. Beat together the sugar and eggs until pale.

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3. Melt the butter and gradually add to the sugar and eggs a little at a time.

4. Sift in the flour and fold with a metal spoon.

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(Don’t panic if your mixture looks like this! Keep going!)

5. Chop up the chocolate and carefully fold into the batter.

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6. Pour into the tin making sure the chocolate is evenly distributed. (I saved a little chocolate back to add on top once the batter was in the tin) Bake in the centre of the oven for 35 to 40 minutes until a skewer comes out clean.

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7. Leave to cool in the tin before removing. Cut into squares and dust with a little icing sugar.

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Enjoy!

– Charlotte x

| Original Recipe by Sainsburys | | Previous Recipe Jam & Cream Butterfly Cakes |

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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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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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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 |

Halloween Cupcakes

Halloween will soon be with us once again so to get us all in the mood for the spooky festivities, I thought I’d have a go at baking some Halloween themed cupcakes. Now, I know these cupcakes aren’t perfect, but whose seen a perfect spider web anyway!?

HALLOWEEN CUPCAKES Halloween Cupcakes

INGREDIENTS
Cake
150g Butter, Unsalted
150g Caster Sugar
175g Self-Raising Flour, Sifted
25g Cocoa Powder
3 Eggs

Icing
250g Icing Sugar, Sifted
45ml Water
Icing Pen(s)

1. Preheat the oven to gas mark 4, ensuring the shelving is placed in the centre.

2. Place 12 cake cases in a muffin tin.

3. Cream together the butter and sugar until light and fluffy.

4. Sift in the flour and cocoa powder, and gradually add each of the eggs.

5. Divide the mixture equally between the cake cases and bake in the oven for 15 to 20 minutes, or until risen and a skewer comes out clean.

6. Leave to cool before icing. Sift the icing sugar into a bowl, add the water and give a good mix until well combined and fairly thick.

7. Spoon a little icing onto each cupcake using a teaspoon. Use the back of the spoon to form a neat-ish circle.

8. With the icing pen draw a dot in the centre of the icing. Then draw a circle around this dot in the middle, and then another circle around the middle one. (You’re just drawing three circles!) Then with a toothpick, drag the circles out from the centre to create the spiders web. (You have to be pretty quick with this as the icing will set!)

9. Leave to set before giving out to trick-or-treaters. Or just eat them yourself.

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Enjoy!

– Charlotte x

| Previous Recipe Lemon Drizzle Loaf |

And before I forget…

HAPPY HALLOWEEN!

jack-o-lantern

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 |