Browsing Tag

cake

Cakes and bakes

Toffee apple cake with toffee sauce

This is real autumn comfort food for those dark, soggy days when even reaching for the remote control seems like too much effort. The caramel and honey in this cake gives that sweet toffee flavour, the apple adds enough moisture to stop the cake feeling too heavy. Serve with a dollop of toffee sauce, curl up in front of the tv and get all warm and cosy.

180g Gluten free self raising flour
1 tsp xanthan gum
1 tsp ground cinnamon
175g unsalted butter at room temperature
130g soft, light brown sugar
1.5ml caramel flavouring
2 tbsp honey
2 medium apples peeled and grated
3 medium eggs beaten

Toffee sauce
50g soft light brown sugar
50g unsalted butter
70 ml double cream

Preheat the oven to 150C and line a 1Lb loaf tin.

Sift the flour, xanthan gum and cinnamon into a bowl and put to one side.

Cream together the butter and when it is light and fluffy stir in the caramel flavouring, honey and grated apples.

Fold a third of the flour mixture into the sugar and butter mix, add a third of the eggs and fold until well combined. Add another third of the flour mix, fold well and then add a third of the egg and fold. Do this until all the ingredients are well combined. Pour the mix into the loaf tin and bake for approximately 30 minutes or until a skewer inserted in the middle of the sponge comes out clean.

The toffee sauce can either be made straight away and used when the cake is warm, or over the cooled cake. The sauce will keep in the fridge for 24 hours.

Add the sugar, butter and cream unto a pan and gently heat until the sugar dissolves. Pour the sauce over the cake and enjoy.

November 22, 2018 By
0
Cakes and bakes

Parkin

It’s Bonfire night and so, as someone living in Yorkshire, it’s only right to feature Parkin. It’s as old as the hills and something that I’ve definitely appreciated more as an adult. Although you can eat parkin straight away, it’s firmer on the day of baking and by leaving for a good few days, the syrup and treacle soften the texture. If you like a really dark parkin, add more treacle and brown sugar. This is a gluten free version but impossible to tell the difference.

Ingredients
250g gluten free self raising flour
1 tsp xanthan gum
1 tsp ground ginger
1 tsp ground mixed spice
100g gluten free oats
200g unsalted butter
200g golden syrup
85g treacle
50g honey
80g light soft brown sugar
1 large egg
4 tbsp milk

Line a baking tin with greaseproof paper and pre heat the oven to 150C.

In a bowl mix the flour, xanthan gum, ginger, mixed spice and oats and set aside.

Put the butter, sugar, syrup, treacle and honey into a pan on a low heat. Gently heat, stirring occasionally until the sugar has dissolved and the butter melted.

Break the egg into a separate bowl, add the milk and with a fork, mix well.

Pour the butter and syrup mixture into the flour and oat bowl and mix well. Finally stir in the egg and milk mixture and mix until well combined. Pour into your baking tin and bake for about 45 minutes.

Cut into squares and store into an airtight container for 4 or 5 days.

November 5, 2018 By
0
Cakes and bakes

Lemon Cake

In the absence of any real sunny, warmth, I’ve brought you a recipe that uses an ingredient that always reminds me of summer. But rather than the lemon being in a long, cool drink, this time it’s in a light, fluffy sponge cake.

Ingredients
140g plain flour
140g golden caster sugar
1 ½ teaspoons of baking powder
40g unsalted butter
1 ½ tablespoon of honey
juice and zest of one lemon, set aside some zest for the topping
110ml whole milk
1 medium egg

For the topping
4oz icing sugar
3 tablespoons of water

Grease and line a 20cm cake tin and preheat the oven to 150C.

I use a food processor for this, but you can equally make this by hand. Place all of the ingredients except the milk into a bowl minus. Mix until all of the ingredients are well combined and the mix becomes a little firm.

Slowly add the milk until well mixed. Pour into your tin and bake for about 20 minutes or until light golden brown.

While the cake is cooling, mix the icing sugar with one tablespoon of water and stir well. You’re looking for icing that will hold itself on top of the cake. If the icing is tough and won’t likely spread, add a further tablespoon of water.

Pour the icing on the cake, allow to set and then add a sprinkle of the leftover lemon zest.

February 26, 2018 By
0