Yeah, bitches! #christmascake
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WWMBS? (What Would Mary Berry Say?)
“Well, at least it TASTES lovely”.
Birthday carrot cake
It’s my housemate’s birthday today! He requested a carrot cake so I relished the opportunity to make one that hopefully works this time. I love the fact that we’re both ginger and share the same favourite cake. How stereotypical of us.
It was so simple to make, here’s the recipe!
(Argh I don’t know why the ‘read more’ break won’t work, sorry)
225g self-raising flour
1 1/2 tsps cinnamon, 1/2 tsp ginger, 1/2 tsp mixed spice, 1/4 tsp nutmeg
1 tsp baking powder
225g light brown soft sugar
100g walnuts
1/2 rind of a large orange
150ml sunflower oil
3 free range eggs
250g grated carrots
Preheat oven to 180C and grease and line 2 x 20-ish cm round tins. Sift the flour, baking powder and spices into a bowl. Add the sugar, orange and walnuts and mix around. Add the oil, eggs, and carrots and mix with a wooden spoon till thoroughly combined. Divide between the tins and bake for 20-25 minutes.
Leave on a wire rack to cool and make the ICING, mmmm icing…
200g full fat cream cheese, 50g butter, 150g icing sugar, rind of 1/2 orange and 2 tsp orange juice. Beat together until smooth, either by hand or with a mixer. When the cakes are completely cool, spread half the icing on one cake and sandwich the other on top, spreading the remaining icing on the top. Decorate with walnuts or oranges if you’re feeling fancy!
Taken from the excellent Great British Book of Baking.
Lemon polenta cake.
I whipped this up this morning because I had a lemon knocking about in the cupboard and thought it looked a bit sad. So behold, a beautiful summer’s day cake! And so simple.
Ingredients:
120g SR flour
180g granulated sugar
140g polenta
80ml sunflower oil
80ml milk
Juice and grated rind of one lemon
1 egg
Preheat the oven to 180C, bung all the ingredients into a bowl and give it a good old mix around, pour it into a lined loaf tin and bake for 50 minutes. Ice with a drizzle of icing sugar and lemon juice glacé icing. Delicious!
Made this for the second time in a month today. So simple, so delicious!
Double chocolate Oreo cupcakes, with a secret Oreo hidden in the base, topped with whipped cream Oreo frosting and a whole Oreo.
… I like Oreos.
These are my entry for cake club tomorrow and I BETTER WIN THIS TIME.
Earl grey cupcakes.
FYI anyone who cares, I really don’t trust Hummingbird Bakery recipes. The cake did turn out a bit spongy as per (obv it’s sponge cake but shouldn’t look like a sponge) but it’s a cracking idea & tastes rather nice. So… I guess I’m torn.
Chocolate, peanut butter and pumpkin cupcakes.
I need to start exchanging cake for a decent camera.
Recipe!
Ingredients: 100g ground peanuts or almonds, 100g rice or plain flour, 200g grated pumpkin, 200g brown sugar (I used caster as I’d run out), 3 medium eggs, 2 tsp baking powder, 40g cocoa powder, pinch salt.
Whisk the sugar and eggs for 5 whole minutes till they go lovely and fluffy. Then whisk in the pumpkin, followed by everything else. Spoon into 12 cupcake cases, 4/5ths of the way full in each case. Bake at 180C for 20-30 mins. Cool in the tin for 10mins then pop in the fridge.
For the icing, mix 60g of smooth peanut butter with 2 tblsp icing sugar and 2 tblsp cocoa powder. Gradually add 5 tablsp of boiling water until you get a lovely smooth paste. Ice, then gaze in wonderment.
