Sweet Pear Sponge

For my bake this week I decided to turn back to one of my favourite recipe books. I love the Marks & Spencers Simply Baking book because its recipes use ingredients that most of us have in our cupboard home. Since I was unable to decide which recipe was my favourite, I decided to start from the beginning with this sweet pear sponge.

INGREDIENTS
175g/6 oz butter, softened
175g/6 oz soft brown sugar
3 eggs, beaten
150g/5½ oz self-raising flour, sifted
15g/½ oz cocoa powder
2 tbsp milk
2 small pears, peeled, cored & sliced

METHOD 

1. Preheat the oven to gas mark 4, ensuring the shelving is centre. Grease and line a 23cm/8inch loose-bottomed cake tin.

2. In a bowl, cream together the softened butter and sugar until pale and creamy.

DSCF3714

3. Gradually add the beaten eggs. Ensure that you beat the mix throughly as steadily add the eggs.

4. Sieve the self-raising flour and cocoa powder into the cake batter and folder gently until the ingredients are combined.

5. Stir in the milk.

DSCF3715

6. Spoon the mixture into your prepared cake tin. Smooth the top with a spoon or knife.

7. Arrange the pear slices on top.

DSCF3716

(Hopefully you’ll do a better job at slicing the pears than I did!)

DSCF3717

8. Bake in the centre of the oven for roughly 1 hour or until the cake is firm to touch.

9. Leave to cool in the tin before transferring to a wire rack.

DSCF3718

DSCF3726

Enjoy!

– Charlotte x

| Recipe from Simply Baking at M&S |

Unfortunately, since the book is a little old now, I’m unable to point you in the direction of this specific book, however if you are looking for a new recipe book, I’d highly recommend that you check out the M&S baking range.

| Previous Recipe White Chocolate Blondies |

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.

DSCF3522

DSCF3523

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

DSCF3524

Enjoy!

– Charlotte x

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

| Bake With Me Blog on Facebook |

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 |

Apple Crumble

This weekend, I decided to make a dessert that can be had after a Sunday roast. Since a roast dinner is typically British, I decided to follow on with tradition and make an apple crumble, since this too, is another quintessentially British dish. I realised that when taking photographs for this post, that making an apple crumble look posh and fancy can be rather difficult but, I think that is what makes the apple crumble such a classic, as even though it doesn’t look particularly spectacular, its a good hearty and wholesome dessert. Instead of following one recipe, I followed a combination of two found both on the BBC website and by Mirror Columnist, Nadia Sawalha.

APPLE CRUMBLE

Apple Crumble.

INGREDIENTS
Filling
1lb Apples
50g Caster Sugar
1 or 2 tsp. Cinnamon

Crumble
170g Cold Unsalted Butter
170g Caster Sugar
200g Plain Flour
70g Fine Oats
Pinch of Salt

METHOD

1. Preheat the oven to gas mark 3.

2. Core and peel the apples, and cut them into chunks. Place the apples into a pie dish or oven-safe dish.

3. Sprinkle over the caster sugar and cinnamon and then cook in the oven for 10 minutes.

4. In a bowl combine together the cold butter, caster sugar, plain flour, oats and salt using your fingers, until they resemble a fine crumble mixture. Sprinkle the crumble over the top of the warmed fruit and cook in the oven for a further 50 to 60 minutes, until firm and a golden colour.

5. Best served warm with lashings of cream or ice-cream!

Apple Crumble

Enjoy!

Quick note before I go – The Great British Bake Off is back on our TV screens tonight, 8pm on BBC2.

Be there or be square!

– Charlotte x

|Previous Recipe Chunky Chocolate Cookies|