Vanilla & Apple Cake

A couple of weeks ago a new branch of Norfolk St Bakery opened at the top of the street where my office is. I can only describe this place as having some of the best cake I’ve ever eaten, not to mention the insanely good bread. They have an amazing range of Portuguese treats, pastel de nata, bolinhos, etc etc. The first time I went in I bought a few different things to share with my colleagues, all of which were incredible. The next day I went back and bought more of my favourite, the vanilla roll. I feel pretty certain that I’m destined to put on some serious weight with this place two minutes from the office, but there will so much joy in gaining that weight from the deliciousness of the cake, maybe I don’t care?

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Anyway, having consumed all this cake, I realised that I’d never made any Portuguese cake, and that this clearly needed to change. I tried (unsuccessfully) to find a recipe for the vanilla roll, so decided to settle instead for a vanilla cake with caramelised apple topping. Maybe settling isn’t the best word, because, wow. Like, really wow. I think this might be just the beginning of a love affair with this type of cake. It has a load of egg in it, which creates a sort of denser sponge, but it’s not heavy, it’s just, great. Go find yourself a Portuguese bakery, or make some of this cake and indulge.

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Blackberry & Apple Loaf Cake

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Autumn is here. I tend to forget how quickly summer can end, how the chill in the air appears overnight and the nights start to draw in. The weather is wetter this year, but the same change comes, the trees are turning shades of orange and gold, which spells time for a slightly heartier cake that warms you on cooler days.

IMG_5185tThis is that cake. A wonderful nutty cake with warm fruit and a crumble topping. It’s basically two puddings combined into a joyous concoction that will warm your soul. There had to be some self-control to stop us demolishing the entire thing in an afternoon. IMG_5192t
I’ve rarely used hazelnuts in a cake before, almonds are usually the recommended nut of choice. After this, I will be making more cakes with hazelnuts in because, seriously, wow! Forget hazelnuts and chocolate in your cake, hazelnuts with fruit is where it’s at. This is destined to become a staple cake, one that I make again and again throughout the autumn and winter.  Continue reading

Upside-down blueberry and elderflower cake

It was a rainy evening. Somehow British summers always end up a little disappointing in this respect. A couple of weeks of blazing sunshine, followed by constant, unfailing miserable weather that makes it feel more like October than July (I say this like it’s a bad thing, but I’m already looking forward to autumn). I’d been super ill that week, and felt exhausted. I’d eaten like crap and slept badly, and sometimes you just need to clear your mind, bake, and then sit and eat some damn good cake.

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I proceeded to make the following cake three times in the space of about two weeks. This is no bad thing, although I think the first cake tasted the best and the second looked the neatest (I will add here that I didn’t eat all three by myself – however bad things get I think I’ve yet to eat an entire cake to myself).

This is one of those cakes that makes you feel comforted as soon as you start eating. It’s a cake to be eaten with coffee or after a good meal, or sometimes as breakfast, because it does have fruit in it and that’s definitely okay. The recipe originally comes from Scandilicious by Signe Johansen, however I have revised it slightly with each bake. I have yet to be adventurous enough to try it with a different fruit (although the first version I made was blueberry & raspberry), but there’s time for that. I’m pretty sure it’d be great with blackberries, and after all, tis the season etc etc.

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Upside-down blueberry and elderflower cake (from Scandilicious by Signe Johansen)

300g blueberries (or other soft fruit)
50ml elderflower cordial
4 eggs
250g caster sugar
1 tsp vanilla extract
125g plain flour
125g ground almonds
2 tsp baking powder
pinch of salt
125g butter, melted
125g Greek yoghurt
  1. Preheat the oven to 170C/Gas 3-4, and grease a 23cm springform tin. Wrap the outside of the tin in a layer of foil to create a seal to stop fruit juice leaking out.
  2. Spread the blueberries evenly over the base of the tin, drizzle with the elderflower and leave to macerate.
  3. Whisk the eggs, sugar and vanilla with a mixer/hand whisk for 5-8 mins until pale and fluffy. When you remove the whisk, the trail of mixture it leaves on the surface should remain visible for 2-3 seconds.
  4. Combine the flour, almonds, baking powder and salt in a small bowl. Mix the melted butter and yoghurt together. Gradually mix the melted butter/yoghurt and dry ingredients into the beaten egg mixture, alternating between wet and dry ingredients until combined.
  5. Pour the batter over the blueberries and bake until the top looks golden and feels springy and firm to the touch. This seems to be anywhere between 40-60 minutes, depending on your oven. Pierce with a skewer to check it’s cooked through.
  6. Remove from the oven and allow to cool for as long as humanly possible before releasing the springform and flipping the cake upside down onto a plate (original recipe says leave for 15 minutes – this was not long enough to stop my first cake breaking in half)

Banana & Toffee Cupcakes

The last month has been crazy, full on crazy. I went to Stockholm a couple of weeks ago, and it was glorious. I never get tired of visiting Scandinavia, it’s like this paradise where everything is just lovely and full of coffee and pastries, and they have museum exhibitions about brewing beer (yes!). It also looks like this:

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On returning, we had friends staying for the Bank Holiday weekend, and then had a huge pizza party which was great, albeit very messy, because when you make 3kg of dough, and get your approx. 20 guests to all make their own pizzas, it gets…ugh. My kitchen. It was the biggest clear up job ever, and mad props to Laura and Hayden who did loads of it whilst I was still at the pub. We had some cool pizzas though – including macaroni cheese pizza, potato pizza, and banana and harissa pizza (which surprisingly worked).

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Anyway, now that I’m finally less insanely busy, it’s time to write about those banana and toffee cupcakes I mentioned a while ago. I love banana cake, and I’m always looking for variations to increase its general awesomeness. This is a tale of first world problems, whereby the little Waitrose near my house stopped selling the banana and toffee cupcakes I had grown to love. They still sell them at the one 4 miles from my house, but that is no use to me. So I decided to try and make some myself. I’ve made these a couple of times, and I will say it’s still a work in progress. I think I’m basically hoping that one day they’ll taste exactly like the Waitrose ones, but in the meantime, these work pretty damn well as a substitute.

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Ginger and Lemon Biscuits

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Uhhhhhh… I think I just found my favourite biscuit EVER. These are so beautiful. If you like ginger biscuits, these are even better. The hint of lemon is just wonderful, and it works really well. I’ve been drinking a lot of herbal tea recently, and when I was feeling a little under the weather the other week I bought some ginger and lemon tea (best mixed with honey). It made me feel so much better – pretty powerful flavour! But then I was flicking through my recipe books looking for Christmas ideas, and these stood out. I figured it was worth a try, and that ginger and lemon might be nicer together when mixed with sugar and flour and golden syrup instead of hot water. I was not wrong.

The original recipe says to use freshly grated ginger instead of ground ginger, but I found the crystallised ginger to be so strong that I thought having fresh ginger on top of that would be too overpowering (it also meant I didn’t have to try and find ginger root from somewhere).

If you’re not a huge fan of ginger, then I think these can probably be adapted to be lemon and honey biscuits instead (another great tea). Swap the golden syrup for honey, and the crystallised ginger for candied peel, and either leave out the ground ginger or swap it for vanilla extract or something. I’m hoping to try this next week. Also, a lot of biscuit recipes say you should refrigerate the dough for a while, and usually I don’t bother, but in this case the dough is really soft, so that time in the fridge is pretty important.

I think I will be making many a batch of these in the run up to Christmas…and I’ll have to try not to eat them all myself.

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Ginger and Lemon Biscuits (adapted from ‘Scandilicious Baking’ by Signe Johansen)

125g softened butter

125g brown sugar

1 egg

50ml golden syrup

50g crystallised ginger, chopped

3 tsp ground ginger

zest and juice of 1 lemon

200g plain flour

1 tsp baking powder

1. Cream the butter and sugar together until pale and fluffy. Mix the egg, golden syrup, ginger, lemon zest and juice together in another bowl and the flour and baking powder together in a third bowl.

2. Alternate between adding wet and dry ingredients to the butter mixture, mixing as you go until it starts to form a dough. Refrigerate the dough for 1-2hrs.

3. Preheat oven to 190C/Gas 5 and line two baking sheets with greaseproof paper. Using a teaspoon, place small lumps of mixture on the sheets, leaving about 4-5cm between each one. Bake for 8-10 mins until golden, and allow to cool on a wire rack.

Apple Week #2

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I made apple cakes this week! Now that I’ve handed in my essay and things are temporarily slightly less crazy, I managed to spend time baking, and it has been lovely. The first cake I made was a Peyton & Byrne ‘Discovery Apple Cake’ which was delicious and moist, with a hint of cinnamon. The second cake (which literally just came out of the oven) is a Nigel Slater recipe, with raisins and marmalade, which is richer and has a more fruitcake-y flavour, rather than overwhelmingly apple. My house smells of freshly baked cake. Nothing quite like it. Unfortunately my enthusiasm resulted in me taking it out of its tin too soon after it came out of the oven, and it split it half :(. But it is truly delicious, a proper autumnal cake.

I used whisky marmalade in the Nigel Slater cake, which gives it the slight hint of alcohol you get from Christmas cake. If you don’t have some whisky marmalade lying about (kind of unlikely…), then I can definitely recommend you soak the fruit in a shot or two of whisky or rum if you want that extra flavour. Also I find apple cakes are way better made with brown sugar or dark muscavado sugar, because it gives them a more caramel-y flavour that is great with apple.

Christmas is looming now, which means I’m starting to think about all the things I want to bake – I always make gingerbread, because it’s awesome, but I’ve just been looking through Peyton and Byrne and I saw a recipe for honeycomb I’d really like to try. I’m still a little weary of boiling sugar on the hob in this house after my experience making toffee sauce the other week, but maybe I’ll be brave and give it a go. There are a bunch of Christmas themed recipes in Scandilicious as well, which I might write about in the coming weeks.

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Pumpkin Muffins

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Okay, so I lied – it’s pumpkin muffins, not pie this week. And I’m cheating a little because this is from smittenkitchen.com instead of one of my recipe books – BUT I’ve had a really busy week and I’ve got another busy week ahead of me, and I wanted to make something that was still full of pumpkin, but also much easier for me to snack on. And easier for me to quickly make on a Sunday evening because I haven’t had time the rest of the week.

Being a masters student is busy, and I’ve just got a job, so it’s going to be even busier, and, shocking I know, I almost forget to want to bake. But if there is a week when I have enough time to make pumpkin pie before the end of the year, I will. We’ll just have to see how the whole work-study-life balance works out. Enough about me though, let’s talk muffins!

These are super simple to make and they taste like autumn, all friendly and spicy and delicious. I didn’t put the cinnamon sugar on the top because I’m lazy – but in hindsight I definitely should have. These are pretty great as savoury muffins, but if you wanted to make them sweeter, then I’m pretty sure they’d go really well with cream cheese icing (instead of the cinnamon sugar).

The recipe can be found here, and I hope you’re all enjoying your autumn!

Next week is going to be a surprise because I’m so tired at the moment that I can’t decide what to bake next. Zzzzzz