Iced Cherry Cake (as seen on Great British Bake Off)

If you live in the UK I am sure you are watching the new series of the BBC's Great British Bake Off. Each week they have a technical challenge and so I have decided to make these myself and video it and give you the recipe used on the show.

The first challenge was to make a cherry cake with lemon icing.  This is fairly straightforward cake but using a savarin mould and then adding lemon icing and decorating with cherries and almonds makes it looks great.

To watch a  video of me making the cherry cake, please click on the video below:




Equipment required:
Large mixing bowl
23cm/9inch savarin mould tin
Sieve
Electric mixer

The recipe :
Cherry Cake
200g (7oz) glace cherries
225g (8oz) self-raising flour
175g (6oz) softened butter
175g (6oz) caster sugar
1 lemon - zest only
50g (1 3/4 oz) ground almonds
3 eggs

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). Brush melted butter over the savarin mould.

Cut the cherries into halves or quarters and then put in a sieve and rinse under running water.  Drain well and then dry using kitchen roll and then toss in two tablespoons of flour.

Put all other ingredients in a bowl and mix well with an electric mixer (or by hand). Fold in the cherries.  Spoon into the tin and spread evenly.

Bake for around 35 minutes until golden-brown and a cake tester comes out clean.  Leave to cool in the tin for 10 minutes and the turn out onto a wire rack. Do not ice until completely cool.

Icing
175g (6oz) icing sugar
juice of one lemon
15g flaked almonds
5 glace cherries

Lightly toast the almonds in a pan until lightly brown (be careful they don't burn) and set aside. Cut the cherries in half.  To make the icing mix the icing sugar with some of the lemon juice - adding a bit at a time until the icing gets to a nice thick consistency.  Drizzle thickly over the cake and decorate with the almonds and cherries.

Banana Bread - with chocolate

Having just come back from a trip to Australia I was surprised how popular banana bread was.  It is eaten a lot for breakfast and all coffee shops and cafes have banana bread on the menu. So on my return I decided to try and make it myself and have created a version with chocolate in also.

To watch a  video of me making the swiss roll please click on the video below:


Equipment
2 large mixing bowls
Electric mixer
Sieve
Loaf tin 22cm X 12cm  (approx 8 1/2 inches X 4 1/2 inches) lined with greaseproof paper

Banana Bread
150g  (5 1/2 ounces) brown sugar
250g (9 ounces) plain flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon bicarbonate of soda
2 eggs
3 very ripe bananas
100g (3 1/2 ounces) dark chocolate chopped into small chunks
1 teaspoon vanilla extract
100g (3 1/2 ounces) melted unsalted butter

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). Brush melted butter over the loaf tin and then line with greaseproof paper ensuring that it comes up the side also.  Brush further melted butter on the greaseproof paper.

Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a large bowl and stir in the sugar.  In a separate bowl mash the bananas and the mix in the eggs (lightly beat them first), the melted butter and the vanilla essence.

Make a well in the dry ingredients and add in the banana mixture and fold together.  Once it is partly mixed add in the chocolate chunks and continue folding.  Once everything is mixed together pour the mixture into the lined tin.  The batter will be thick.

Bake in the oven for approximately one hour until it is brown and a cake tester comes out clean.

Leave it to cool in the tin for around ten minutes and then turn out onto a wire rack.

It is very nice to have a slice warm from the oven!

If you are a nut fan then you could add some walnuts instead of the chocolate or have some of both in.

Swiss roll

It appears that the swiss roll does not have its origins in Switzerland although it is thought to have have come from Europe.  Also known as a 'jelly roll' it is a fatless sponge filled with jam and sometimes cream and rolled.  In fact it could be filled with a whole number of fillings such as jam, fresh cream, buttercream, lemon curd or chocolate buttercream.  In the recipe below I make a simple jam swiss roll.

To watch a  video of me making the swiss roll please click on the video below:




Equipment
Large mixing bowl
Electric mixer
Sieve
Swiss roll tin 25cm X 38cm (approx 10 inches by 15 inches)
Greaseproof paper


Swiss roll
125g (4 1/2 oz) caster sugar
4 eggs
125g (4 1/2 oz) plain flour
2 tablespoons warm water
1 teaspoon vanilla extract
4 tablespoons raspberry jam

Preheat the oven to 190 degrees centigrade (375 fahrenheit or gas mark 5). Brush melted butter over the swiss roll tin.  Then put greaseproof paper in the tin ensuring that it comes up the side also.  Brush further melted butter on the greaseproof paper.

Beat together the eggs and the sugar for a few minutes until it has more than doubled in volume and is very fluffy.  Then add in the warm water and vanilla essence and stir in.  Sift half of the plain flour in to the batter and carefully fold in.  Add the remaining flour and fold in ensuring all the flour is well mixed in.

Pour into the tin ensuring the whole tin is covered but be careful not to use too pressure on the batter as you need to keep the air in the sponge.  Bake in the oven for 12-15 minutes until the sponge is springy and starting to brown.

While it is cooking cut a large piece of greaseproof paper (bigger than the swiss roll tin) and spread with caster sugar.  Also put a  clean tea towel under the tap and then wring out so it is damp still.

When the swiss roll is cooked turn it out onto the sugared greaseproof paper and carefully remove the greaseproof paper from the base of the swiss roll.  Place the damp tea towel over the sponge and leave to cool for 30 minutes.  This will help the sponge stay flexible for rolling.

When cool, spread around 4 tablespoons of jam on the sponge.  The thickness is a little thicker than you may have on toast.  Ensure the jam goes right to the edge of the sponge.  Then start rolling the swiss roll. For the first roll make it nice and neat and keep the greaseproof paper on to start with. Then peel back the paper and continue rolling the sponge. Don't worry if there is the occasional crack but keep rolling.  Using a sharp knife cut the ends off and you will be left with a nice neat swiss roll.

You could also add buttercream as well and you can see my recipe for buttercream I use for a Victoria Sponge here - be careful not to spread it too thick however.

Chocolate Victoria Sponge

Following several email requests for a basic chocolate cake, I have modified my Victoria Sponge recipe to create a light chocolate cake with chocolate buttercream.

To watch a video of this cake being made please click on the image below:

Victoria Sponge Ingredients 
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

Buttercream Ingredients 
150g softened butter
300g icing sugar
40g cocoa
3 tablespoons (45ml) warm water

Equipment required 
2 greased 8-inch (20cm) sandwich tins
Sieve
Large mixing bowl
Electric whisk

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Divide the mixture between the two sandwich tins and bake at 180 degrees centigrade (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

Once the cakes are cool make the buttercream - first soften the butter by beating slowly and then gradually add the sieved icing sugar and cocoa and the water.  Slowly beat together until smooth.  If the buttercream is still thick then add a little more water.

Spread the buttercream on one half of the sponge and sandwich together. Sieve icing sugar and cocoa on top

Sticky Toffee Squares

These toffee squares are a 'traybake' with a nice sticky syrup on the top.  the sponge is made with dates in which makes it moist and sticky.

Watch a video of how to make this cake:

Ingredients for the sponge

90g unsalted butter at room temperature 

140g caster sugar
180g pitted dates, chopped
1/2 teaspoon bicarbonate of soda
175ml boiling water
1 egg
180g self raising flour
1 teaspoon vanilla extract

Ingredients for the toffee sauce

85g light soft brown sugar
40g butter
2 tablespoons of cream or full fat milk

Equipment Required

large bowl

electric whisk

sieve

saucepan

8-inch square tin

Preheat the oven to 180 degrees centigrade (or 350 fahrenheit or gas mark 5).  First put the dates, boiling water and bicarbonate of soda in a saucepan and gently heat for 5 minutes.

While that is cooking put the butter and sugar in a  large bowl and beat together using an electric whisk until light and fluffy. Then add the egg and vanilla extract and add the cooked date mixture and beat beat together.

Sift the flour and fold this into the mixture so that it is totally absorbed.  Pour into a greased 8inch by 8inch cake tin.

Bake in the preheated oven for 30 - 40 minutes (not on the fan setting) until the sponge is springy to the touch. Be careful to check after 30 minutes and not to overcook it.

When the cake is cooked make the toffee sauce.  Put all the ingredients for the sauce into a saucepan and put on a low heat to melt.  While this is happening prick the sponge with a fork or cake tester for the sauce to absorb in.  Once the sauce is melted down pour it over the sponge so that it is evenly spread. Some will absorb in and some will sit on the top.  

Leave it to cool in the tin and then cut into squares.

Cherry Madeleines

Madeleines are made using a delicate Genoise sponge. This produces a light sponge which comes from the way the eggs and sugar are whisked together over a gentle heat.  The sponge can collapse easily and to make it a little more robust, cornflour is added.


It is believed that Madeleines date back to the 18th century and that they originate from the Lorraine district of France.  They are traditionally shell shaped and could be named after Madeleine Palmier who was pastry chef Louis XV's  Father-in-law, Stanislaw Leszczynski, King of Poland and Duke of Lorraine.

Watch a video of how to make this cake:

Ingredients

65g unsalted butter

65g plain flour

1.5 teaspoons cornflour

2 eggs

65g caster sugar

0.5 tsp vanilla extract

30g glace cherries

Equipment Required

large bowl

electric whisk

sieve

saucepan

madeleines tin

First melt the butter in a small saucepan and leave to cool.

Then put the eggs, sugar and vanilla extract in a large bowl and place over a pan of simmering water.  Whisk the mixture using an electric whisk until the mixture is thick, pale and has tripled in volume.  It should leave a thick trail as it drops off the whisk.  Remove from the heat and continue to whisk for another couple of minutes until the mixture is cool.

Sift the flours twice and then a third time into the mixture and gently fold it in using a 'figure of eight' movement.  When it is nearly blended pour the cooled butter down one side of the bowl and blend it into the mixture. Then gently stir in the glace cherries.

Spoon the mixture gently into the holes of the tin and fill to the top and then bake at 190 degrees Celsius (375 Fahrenheit or Gas Mark 5) for 10 - 12 minutes.  The cakes should be springy and golden.  

Allow them to cool for a couple of minutes in the tin before turning out onto a wire rack to cool.  Dust with icing sugar before serving.

Variations - rather than using glace cherries you could add a tablespoon of cocoa to make chocolate madeleines or add 20g of orange zest and a tablespoon or orange juice for orange madeleines.

Chocolate cake with fudgey chocolate buttercream

I have had a chocolate cake recipe on here for a while but had not recorded a video.  I got quite a few emails asking for a video so I have updated the recipe and recorded the video below. It is an easy all-in-one sponge mixture and the buttercream has melted chocolate in it which makes it really tasty and creamy and you don't get that bitter cocoa taste you get if you just make buttercream with icing sugar and cocoa.

Here is a video of how to make the cake

Chocolate Cake

Ingredients

200g self raising flour
40g cocoa
1.5 tsp baking powder
200g light muscavado sugar
200g softened butter (at room temperature)
4 eggs
1.5 tsp vanilla extract
60g dark chocolate 

Equipment Required
Large bowl
Electric whisk 
2 8" sandwich tins
sieve
bowl for meting chocolate
saucepan

Put the chocolate in a bowl that fits neatly on top of a saucepan of simmering water and melt the chocolate. While it is melting put everything else into a bowl and when the chocolate is melted add that too. Whisk everything together until it is smooth and combined. If the mixture still seems very stiff then add a couple of tablespoons of milk and whisk again.

Grease the sandwich tins (ideally put some greaseproof paper on the bottom) and then split the mixture between the two tins. Spread evenly but try not to really push the mixture down in the tin and it will make it less light and springy when it cooks. Bake in the oven at 180 degrees Celsius (if you have a fan oven and can turn the fan off then do that - use the normal oven setting). It should take around 30 minutes to cook but check it after 25 and if it is springy then take it out. Leave it to cool for 5 minutes in the tin and then turn out in to a cake rack. Allow to cool completely before adding the buttercream.

Ingredients for chocolate buttercream

200g butter (softened)

200g icing sugar

200g dark chocolate

Equipment required

Large mixing bowl

Saucepan

Bowl for melting chocolate

Electric whisk or wooden spoon

Melt the chocolate over a pan of simmering water as you did for the cake. While it is melting whisk the butter for about 15 seconds and then add the icing sugar and whisk with the butter. Then add the chocolate and whisk again. The buttercream should look creamy and light.

Choose the sponge that has the flattest top and keep it to one side. Put half the buttercream on the other sponge (on the side that was the base) and then put the other one on top. Then carefully spread the rest of the buttercream on top of the other sponge trying not to move it around too much or putting too much pressure on the cake otherwise the buttercream in the middle will come out. You could add the buttercream to the top of the top sponge before sandwiching it on the other - you just have to be careful when picking it up to put it on top.

Christmas cake (with some added chocolate!) part 1

Christmas Cake before decorating



Christmas Cake before Decorating

Although I like a traditional Christmas cake I decided to try a recipe adding some chocolate and not using too much alcohol.  I think this has the right combination of tradition and some added flavours to make it a more modern cake.  I will add a blog shortly on how to marzipan and ice the cake but this will show you who to make the fruit cake.
 To watch a video showing you to how to make the cake please watch the video below:

Equipment required

8 inch deep cake tin
Greaseproof paper

Food processor
Large bowl

Christmas fruit cake

375g sultanas
200g currants
175g raisins
150g mixed peel
150g glace cherries
150ml brandy
350g unsalted butter (at room temperature)
200g dark chocolate

300g dark muscovado sugar

4 eggs
300g plain flour

2tsp mixed spice
1.5tsp cinnamon
zest of one lemon
juice of three lemons

Preheat the oven to 150 degrees centigrade (300 fahrenheit or gas mark 2) and line the deep cake tin with  greaseproof paper with enough paper so that it stands above the side of the tin.


Put the chocolate in a bowl and put over a pan of simmering water in order to melt the chocolate.


While the chocolate is melting, beat together the butter and sugar on a high speed until light and fluffy.  Add the melted chocolate and beat together on a slow speed and then add the eggs one at a time.  Before adding the final egg add one tablespoon of flour to stop the mixture from splitting.  Once mixed together, sift and add the flour, mixed spice and cinnamon together with the lemon zest and lemon juice.  Mix together until thoroughly mixed.  If using a food processor remove the bowl and do the rest by hand.  Add all the dried fruit, mixed peel and glace cherries and stir together.


When all mixed together pour the mixture into the deep cake tin.  Make a small well in the middle of the cake to stop the centre rising and ensuring a flat top.  Cover the top with a disc of greaseproof paper to stop the top from burning and cook for 3.5 to 4 hours.  Test it is cooked by inserting a skewer or sharp knife that should come out clean.


Allow to cool in the tin and then turn out on to a wire reach to cool.  Wrap in cling film or foil and keep in an airtight tin until ready to be decorated.  Feed it once a week with a little brandy but putting small holes in the cake and pouring over a couple of teaspoons of brandy.


Click here to go to the posting on how to decorate this cake with marzipan and icing.

Devil's Food Cake

Devil's food cake is apparently so named because it is the counterpart to the the other classic American Angel food cake which is a light vanilla sponge.  This is a moist and light chocolate cake - very much like a red velvet cake but without the addition of the food colouring to make it red.  It is covered in frosting whether this is chocolate or vanilla is up to your preference.  The recipe here is for a typical American style frosting which is a light marshmallowy frosting.

To watch a video showing you to make the cake please click on the video below:

Equipment required

Three 8"sandwich tins Loaf tin 

Food processor
Large bowl
Sugar thermometer (if available)

Devil's food cake

100g dark chocolate 

175ml boiling water
175g unsalted butter (softened)

300g soft brown sugar 

3 eggs
175ml soured cream 

300g plain flour

1.5tsp bicarbonate of soda

1tsp vanilla extract

Preheat the oven to 190 degrees centigrade (375 Fahrenheit or gas mark 5) and place some greaseproof paper on the bottom of the three sandwich tins lightly grease the rest of the tin.

First break the chocolate into small pieces and put into a saucepan with 175mil of boiling water.  Put on a low hob to melt down.  Once melted remove from the heat and set aside.


Beat the butter and sugar together until it is light and fluffy.  Then add the eggs one at a time and mix together.  Stir in the melted chocolate.


Separately, mix together the soured cream and vanilla extract.  Also sift the flour flour and bicarbonate of soda together.   To the mixture add the soured cream and flour in three batches alternately.  Mix between each batch.  When all mixed together the batter is complete and should be divided until the three tins.  Don't worry that the mixture is quite runny.


Bake in the pre-heated oven (not on the fan setting) for 20-25 minutes.  When cooked and springy to the touch cool briefly in the tin sand then turn onto a wire rack to cool.


Vanilla frosting
2 eggs whites
500g granulated sugar
300ml water
large pinch of cream of tartar


Put the sugar and water together into a saucepan over a low heat until the sugar has dissolved.  Whilst this is happening whisk the egg whites until you have stiff peaks.


Once the sugar has dissolved increase the heat.  The sugar mixture has to get to 118 degrees Centigrade or 240 degrees Fahrenheit.  Ideally use a sugar thermometer to check the temperature but if you do not have one boil it until it very slightly starts to darken in colour and drop a small amount of cold water into it and you should see it form a soft ball.  Take the saucepan off the heat and add in a large pinch of cream of tartar and whisk until the mixture goes cloudy.


Pour the syrup into the whisked eggs and whisk continuously.  Keep whisking until the frosting thickens and loses its shininess.


Spread a layer of the frosting on one of the cakes and sandwich another on top.  Then repeat with the final sponge.  Use the cake with the flattest top for the top sponge. Then cover the top and all of the sides in the frosting so that the cake is completely covered.  You could decorate the top of the cake with chocolate curls or similar or just leave it as it is.


Although there is a lot of frosting, American frosting is much lighter than butter cream and so it doesn't seem too heavy at all.

Battenburg cake

The origin of the Battenburg cake is not clear but it is claimed that the cake was created in honour of the marriage of Queen Victoria's granddaughter to Price Louis of Battenburg.  The four squares representing the four Battenburg princes.

To watch a 10 minute video of how to make the Battenburg cake you can see my video on YouTube click here for Part 1 and click here for Part 2, or below:






Equipment required

Battenburg tin or an 8" square tin

Large mixing bowl

Electric mixer

Sieve

Battenburg cake

175g golden caster sugar

175 unsalted butter - at room temperature

175g self-raising flour

3 eggs lightly beaten

1 tsp vanilla extract

drop of milk

few drops of pink food colouring

Apricot jam to stick the cake together

If you want a specific Battenburg tin go to the decuisine website which is where I got mine from.  It has four sections for the pink and regular sponge.  Otherwise use an 8" square tin and divide it in two with a thick piece of tin foil.  Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). 

First cream together the caster sugar and the butter until light and fluffy.  Then add half of the lightly beaten eggs and mix well.  Before adding the rest of the eggs add one tablespoon of flour to stop the mixture from curdling.  Then add the remaining eggs and beat together.  Sieve the flour into the mixture and fold in with a metal spoon or spatula.  Measure an eggcup full of milk and add the vanilla extract and then add this to the mixture and stir in.  

Then divide the mixture in two and in one bowl add some drops of pink food colouring until the mixture is a nice pink colour.  You should now have equal amounts of pink and regular cake mixture.  If you are using the Battenburg tin fill two sections with pink mixture and two with regular or if you are using a square tin with a divide put pink in one side and regular in the other and bake for 20-25 minutes until springy to the touch.

Once cooked allow to cool.  Remove from the tin and if using the square tin cut each sponge in half so you have two pink sponge strips and two regular sponge strips.

Before making the marzipan (or using ready rolled) put the cake together.  Put a few tablespoons of apricot jam in a bowl and mix vigorously so that it is smooth and spreadable.  First take a pink strip and regular strip and brush one side with apricot jam and then stick the regular sponge to it to make the base.  then put apricot jam on the top of both sponges and the inside of the other pink sponge.  Place the pink sponge on top of the regular one and the regular one on the bottom pink one and stick them all together.

Marzipan

There is plenty of pre-made and even ready rolled marzipan available but it is simple to make and much tastier than factory made marzipan.

100g icing sugar

100 g caster sugar

200g ground almonds

1 egg plus one egg yolk

1 tablespoon lemon juice

few drops almond extract

Sieve the icing sugar and caster sugar into a large bowl and mix in the ground almonds.  Then add in the remaining ingredients and mix all together until it all comes together and bowl is clean.  Use your hands to mix it together.

Dust the work surface with icing sugar and then knead the marzipan for a few minutes until it feels smooth.  The roll out until about 1 cm thick trying to ensure it doesn't stick to the work surface.

Then brush apricot jam in the middle of the marzipan the size of the cake and sit the cake on it.  Brush the sides of the cake and top with the jam and then fold one side of the marzipan on the cake and then carefully do the other side so that it meets on the top (which will become the bottom).  Cut any overlapping marzipan and crimp together so the join is less visible.  Trim each end and then turn over so the join is on the bottom and you have one finished cake!

Carrot cake with cream cheese frosting

The history of carrot cake dates back to the medieval period - from the 5th century to the 15th century. Carrots were used as a sweetener because other sweeteners were scarce at this time. According to 1NutritionFactsGuide.com, carrots contains more sugar than any other vegetables. Originally carrot puddings were more made but from the 1900's the concept of the carrot cake became more popular. During the Second World War when sugar was rationed the carrot cake grew in popularity. It was not until the 1960's that they became commonplace in the United States. Nowadays they are in all coffee shops and cafes.

To watch a 10 minute video of how to make my version of the carrot cake with a cream cheese topping you can see my video on YouTube click here, or below:




Equipment required
Greaseproof paper and a rectangular cake tin (approx 9" X 13")
Large mixing bowl
Electric mixer
Sieve
Measuring jug

Carrot cake
150g caster sugar
150g light brown sugar
300ml vegetable oil
4 eggs
225g plain flour
2 tsp vanilla extract
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
pinch salt
250g grated carrots
75g raisins

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). First beat together the oil, eggs, sugars and beat well until all mixed. Then add in the sieved flour, baking powder, bicarbonate of soda, cinnamon and salt and mix together. Finally stir in the carrots and raisins.

Pour the mixture into the baking tin which should have the based lined with greaseproof paper. Bake in the centre of the oven (with the oven on a regular (not fan) setting) for about 35 to 40 minutes. Once cooked the cake should feel springy to the touch and a cake tester or tooth pick should come out clean. Allow to cool for about 10 minutes in the tray and then cool on a wire rack. Leave to cool completely before adding the cream cheese topping.

Cream cheese frosting

450g icing sugar
190g cream cheese
75g softened unsalted butter
2 tbsp maple syrup

Sieve the icing sugar and beat in the butter with an electric beater. Then add the cream cheese a bit at a time and beat together. Finally add in the maple syrup stir into the mixture. It should be smooth and thick and creamy.

Using a palette knife spread the frosting over top of the cake. It should be a generous thick frosting making sure you spread it right to the edge of the cake.

Cut into squares.