We love Eve’s Pudding and Apple crumble (done two ways) but how about Apple Cake? Try it, then you’ll love it. Delish! Continue reading Apple Cake Recipe
Tag Archives: cake
Gingerbread Cake Recipe
This is not a marble. This is gingerbread cake. Spongey. Spritely. Warm. Comforting. Dark and light, with a light lemon drizzle icing. The best cake to eat in January. Continue reading Gingerbread Cake Recipe
Apricot Upside-Down Cake
For a pudding full of sunshine, this Apricot Upside-Down cake is absolutely divine. It’s very easy to bake and scrumptious to eat! Save me a slice. Continue reading Apricot Upside-Down Cake
Swiss Roll Recipe
Things no one tells you about baking: Swiss Roll is incredibly easy.
Valentine’s Day Chocolate Cake
Christmas Cake Recipe
I have a very good raisin and festive reason for posting this recipe today: make a Christmas cake this weekend. Action that, Christmas!
Lemon Drizzle Cake
I can’t claim to have invented Lemon Drizzle Cake. It’s a reassuringly old recipe that hasn’t needed updating because it is so very good. You could say it’s simply the best. Or should that be: Simply The Zest? It will be a real hit on Mother’s Day!
Blueberry Bundt Cake
A few weeks ago I had some friends round for an impromptu afternoon tea. I opened the fridge for inspiration and was greeted by a punnet of fresh blueberries. I posted a picture of the cake on Instagram and thought I would share the recipe on here! It’s very easy to bake that you definitely don’t need to bake two bundts to hold up and wear as glasses.
Continue reading Blueberry Bundt Cake
Mother’s Day cake recipe
Baked with Mother’s Day in mind, these light, fluffy sponge cakes filled with cool cream cheese frosting and blueberries to top are the best!
Carrot Cake recipe
Feeling inspired to make something sweet from the garden? Try this easy carrot cake recipe.
Ingredients
For the cake
2 organic free range eggs
175 g muscovado sugar
150 ml olive oil
50 g butter, softened
200 g carrot, finely grated
225 g plain flour or wholemeal flour
1 tsp baking powder
2 tsp ground cinnamon
2 tbsp honey
Frosting/filling
115 g half fat cream cheese
4 tbsp butter, softened
85 g icing sugar (Tate and Lyle)
1 tsp grated lemon rind
Preheat the oven to 190° C/375°F/Gas 5. Grease out the cake tin with a bit of extra butter.
Put the sugar, oil and softened butter in a large mixing bowl and beat together. Then add the eggs. Mix well with a large spoon. Add the carrot, then mix again.
Sift in the flour and baking powder gradually by stirring as you go. Add the cinnamon and the honey. Mix everything together until well incorporated.
Pour the mixture into the well greased cake tin and bake at the bottom of the oven for 40-50 minutes until it has risen nicely and has a spring to the touch.
Carefully take it out the oven and turn it out into a cooling rack. Allow to cool completely before frosting.
Put the cream cheese in a (new clean) bowl with the softened butter and mix slowly. Add the icing sugar gradually, stirring as you go. Add the lemon rind and mix everything together.
You can either spread the icing over the top of the cake or carefully cut the sponge cake in two and use it as a filling for the middle of the cake (as I have done in the pic!)
If you choose the latter option, sift some additional icing sugar and sprinkle the grated lemon rind on top and enjoy!