Cherry Streusel Cake

175g self raising flour
100g butter, at room temperature
75g caster sugar
50g ground almonds
2 tbsp milk
1/2 tsp almond essence
425g can stoned black cherries
25g flaked almonds

Preheat the oven to 180'c/Gas Mark 4 and line a 20cm square baking tin with greaseproof paper.

Put the flour in a large mixing bowl, then cut the butter into pieces and add to the flour.  Rub the flour and butter together to resemble crumbs, then stir in the sugar and the ground almonds.  Weigh 75g of the mixture for the topping and leave to one side for later.

Add the eggs, milk and almond essence to the remainder of the mixture and mix together until smooth.  Spoon the cake mixture into the lined tin and smooth over.  Tip the cherries into a sieve and drain away the liquid then spoon the cherries on top of the cake mixture.  Sprinkle over the reserved crumbs and then the flaked almonds.


Bake for 25 - 30 minutes until it is well risen and the top is a pale golden colour.  Leave the cake to cool in the tin then loosen the sides and lift out.  Cut into 16 squares and serve.

 

Battenburg Cake

For the almond sponge:
175g very soft butter
175g golden caster sugar
140g self raising flour
50g ground almonds
1/2 tsp baking powder
3 medium eggs
1/2 tsp vanilla extract
1/4 tsp almond extract

For the pink sponge:
175g very soft butter
175g golden caster sugar
140g self raising flour
50g ground almonds
1/2 tsp baking powder
3 eggs
1/2 tsp vanilla extract
pink food colouring

To assemble:
200g apricot jam
2 x 500g blocks white marzipan

Preheat the oven to 180'c/Gas Mark 4 and line the bases and sides of a 20cm square cake tin with baking parchment.  

To make the almond sponge put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl and beat with an electric whisk until the mixture comes together smoothly.  Scrape into the tin ensuring you spread it into the corners and bake for 25 - 30 minutes (a skewer inserted in the middle should come out clean when it is cooked.)  Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

To make the pink sponge line the tin as before and mix together all the ingredients for the pink sponge, then scrape into the tin and bake and cool as before.

To assemble:
Heat the jam in a small pan until runny then sieve, barely trim two opposite edges from the almond sponge then well trim a third edge.  Roughly measure the height of the sponge then from the well trimmed edge use a ruler to help you cut 4 slices the same width as the height of the sponge.  Repeat with the pink sponge.

Take 2 almond slices and 2 pink slices and trim so they are all the same length.  Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, the keep rolling lengthways until the marzipan is roughly 0.5cm thick.  Brush all over with the apricot jam then lay a pink and almond slice side by side brushing jam inbetween to stick the sponges and leaving 4cm clear marzipan at the end.  Brush more jam on top of the sponges then sandwich another pink and almond slice on top, alternating colours.  Trip the marzipan to the length of the cake.

Carefully lift up the marzipan and smooth over the cake with your hands (trim if necessary.)  Then assemble the second battenberg cake the same way.

 

Frozen Banana and Peanut Butter Cake

3 small bananas

50g butter, melted

10 digestive biscuits, crushed to crumbs 
142ml tub double cream
140g icing sugar
400g tub soft cheese
1/2 tsp vanilla extract
237g crunchy peanut butter

Several hours before put 2 bananas in the freezer until the skins go brown, then take out to defrost.  The bananas will now be really soft and mushy, peel and mash well then set aside.


Mix the butter and biscuits together then press into a 22cm cake tin.  Whip the cream until it just holds its shape then in a seperate bowl beat the sugar, soft cheese and vanilla together until completely combined, in another bowl beat the peanut butter to loosen.


Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream.  Spread the mix over the biscuit base and smooth the top.  Freeze for several hours or preferably overnight.  To serve leave the cake in the fridge for about 40 minutes then run a knife round the sides and remove the cake from the tin.  Slice the remaining banana and use to decorate the cheesecake.

 

Red Velvet Cake

250g plain flour
1/2 tsp salt
2 tbsp cocoa
115g unsalted butter, at room temperature
300g granulated white sugar
2 large eggs
1 tsp vanilla extract
240ml buttermilk
2 tbsp red food colouring
1 tsp white distilled vinegar
1 tsp bicarbonate of soda

Cream Cheese Frosting:
227g cream cheese, room temperature
227g mascarpone cheese, room temperature
1 tsp vanilla extract
115g icing sugar
360ml heavy whipping cream


Preheat the oven to 175'c and butter two 23cm round sandwich tins and line the bottoms with baking paper, set aside.


In a mixing bowl sift together the flour, salt and cocoa and set aside.


In a bowl with an electric hand whisk beat the butter until soft.  Add the sugar and beat until light and fluffy.  Add the eggs one at a time and beat well between each addition.  Scrape down the sides of the bowl and add the vanilla extract and beat until combined.


In a measuring cup whisk the buttermilk with the red food colouring.  Set the hand mixer to a slow speed and alternatively add the flour mixture and the buttermilk mixture, in three additions and mix until combined.


In a small cup combine the vinegar and the baking powder.  Allow the mixture to fizz and then quickly fold into the cake batter.

Quickly divide the batter evenly between the two prepared pans and smooth the tops with a spatula or the back of a spoon.  Bake in the middle of the preheated oven for 25 - 30 minutes or until a skewer inserted in the middle comes out clean.  Cool the cakes in their tins on a wire rack for about 10 minutes then turn out onto the wire rack.  Wrap in clingfilm and put the layers in the fridge for at least an hour to make the frosting easier.


Cream Cheese Frosting:


In a bowl beat the cream cheese and mascarpone cheese with an electric hand mixer until smooth.  Add the vanilla and icing sugar and beat until smooth.  Gradually add the heavy cream and whip until the frosting is thick enough to spread.  Add more sugar or cream as needed until you reach a consistency you like.


Cut each cake layer in half horizontally, spread the frosting between each layer then frost the top and sides of the cake.

 

Baby Shower Cupcakes with Buttercream Frosting

280g self raising flour
200g caster sugar
1 tbsp baking powder
1 tsp salt
2 eggs
3/4 cup milk
1/4 cup sunflower oil
4 tbsp melted butter or margarine
1 tsp lemon juice
1/2 tsp golden syrup
1 tsp vanilla extract
1 cup chocolate chips (I managed to get Daim bar chips so I used those)

Preheat the oven to 175'c and line a 12 hole muffin tin with liners. Sift together the flour, sugar, baking powder and salt. Make a well in the centre of the dry ingredients then add the eggs, milk, oil, melted butter, syrup and lemon juice and mix with a fork. Fold in the vanilla extract and the chocolate chips.

Spoon evenly into the muffin liners (I usually get about 18 muffins out of this mix) and bake in the oven for 25 - 30 minutes.

I also made Vanilla Cupcakes

140g butter, softened or soft margarine
140g caster sugar
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
200g self raising flour

Preheat the oven to 190'c/Gas Mark 5 and line a 12 hole muffin tin (again this mix usually makes about 18.)

Place the butter and sugar into a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs then sift in the flour and fold into the mixture. Spoon into the liners.

Bake for 12 - 15 minutes or until golden and springy to the touch. Transfer to a wire rack to cool completely, then pipe with buttercream.

Baby Blue Buttercream

225g butter, softened
1 tbsp cream or milk
250g icing sugar
blue food colouring

Place the butter and cream in a bowl and beat together, then gradually sift in the icing sugar and beat until smooth, then add a few drops of food colouring at a time until you reach the desired colour.

Pineapple Upside-down Cake

For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained (reserve syrup)
7 glace cherries

For the cake: 
100g softened butter
100g golden caster sugar
100g self raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Preheat the oven to 180'c/Gas Mark 4.  For the topping beat together the butter and sugar until creamy, spread over the base and a quarter of the way up the sides of a 20cm round cake tin.  Arrange pineapple rings in the bottom of the cake tin and place a glace cherry in the middle of each one.

Place all the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and using an electric whisk beat to a soft consistency.  Spoon into the tin on top of the pineapple and smooth it out so it's level.  Bake for 35 minutes, leave to stand for 5 minutes then turn out onto a plate.

 

Chocolate Raspberry Cake


For the cake:
150ml milk
1 tbsp butter
1 tbsp vanilla extract/essence
3 eggs
200g caster sugar
175g plain flour
1 tsp bicarbonate of soda


For the filling:
125ml double or whipping cream
125g raspberries 


For the ganache icing:
150ml double cream
150g dark chocolate (minimum 70% cocoa solids)
1 tbsp golden syrup
125g raspberries


Preheat the oven to 170'c/Gas Mark 3 and grease and line two shallowish 23cm tins .


Pour the milk into a small pan with the butter and heat until warm and the butter has melted, when hot add the vanilla.


Whisk the eggs and sugar until thick, light and frothy.  Meanwhile combine the flour, cocoa and bicarbonate of soda.  Go back to the eggs and sugar and continue to beat and pour in the hot buttery vanilla milk and when incorporated slowly fold in the flour mixture.  


Divide this mixture between the two tins and bake for about 20 minutes.  Remove to a wire rack and let cool in their tins for about 10 minutes before turning out of the tins.  Leave the cakes until cool before icing.

To make the filling whip the cream until thick but not stiff add the raspberries and crush with a fork through not too finely.  The cream should turn pink in a rose-white mottled pattern.  Sandwich the hearts with the raspberry cream.

To ice put the cream, chocolate and golden syrup into a pan over low to medium heat and when the chocolate seems to have all melted into the cream take off the heat and whisk by hand until you have a smooth, glossy texture.  Pour over the cake then spread over the top and the sides of the cake.


Decorate the top of the cake with the remaining raspberries (hole side down.)

If you have a boyfriend that's a bit of a video games geek you can get away with 'tasting' a piece and making a 'Pacman' cake :)
 

Chocolate Brownie Cake

100g butter
175g caster sugar
75g brown or muscovado sugar
125g chocolate (plain or milk)
1 tbsp golden syrup
2 eggs
1 tsp vanilla extract/essence
100g plain flour
1/2 tsp baking powder
2 tbsp cocoa powder

Pre heat oven to 180'c/Gas Mark 4 and grease and line a 20cm cake tin.

Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it's smooth and lump free, then remove the pan from the heat.


Break the eggs into the bowl and whisk with a fork until light and frothy.  Add the eggs, vanilla extract/essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.


Put the mixture into the greased cake tin and place on the middle shelf of the oven, bake for 25 - 30 minutes.

Remove and allow to cool for 20 - 30 minutes before cutting into wedges and serving.


Serve with cream/ice cream and plenty of fruit.

It was extremely fudgy and very gooey!

Blueberry Lemon cakes with Cheesecake Topping

Ingredients:
100g butter, softened (plus extra for greasing)
100g golden caster sugar
2 large eggs, lightly beaten
zest and juice of 1 lemon
140g self-raising flour
50g blueberries (I used pretty much a whole punnet)

For the topping:
250ml soured cream
25g icing sugar
1 large egg
1 tsp vanilla extract

Lightly grease a 12 hole deep muffin tin (or two 6 hole muffin tins.)  Cut out 12 strips of baking parchment each about 1.5cm wide and cut each strip in half, then lay inside each muffin hole to make a cross.  Trim the ends so they rise about 1cm above the hole (you need these as handles to remove the cakes.)

Preheat the oven to 180'c/Gas Mark 4 and beat together the butter and sugar until pale and creamy.  Beat in the eggs a little at a time, then add the lemon zest and half the juice.  Mix together well, then stir in half the flour.  Stir in the remaining lemon juice, then the remaining flour.

Spoon the cake mixture into the tins (about 1tbsp per case) then smooth over with the back of the spoon, sprinkle a few blueberrie over each cake then bake for 10 minutes.

To make the topping whisk together the soured cream, icing sugar, egg and vanilla extract until smooth.  Take the cakes out of the oven (they should be pale and just firm.)  Gently press down to make a flat top then spoon some cheesecake topping over each cake (the holes should fill almost to the top.)  Scatter over more blueberries, return to the oven and bake for 5 - 7 minutes until the topping is just set and only gives a slight wobble when tapped.

Leave to cool in the tin then gently ease away from the sides and lift out using the paper handles (wait til they have completely cooled and set.)

So easy to make, absolutely adorable and very tasty!!

Upside Down Berry Cake

Ingredients:
200g butter
200g golden caster sugar
4 eggs
225g self-raising flour
25g ground almonds
200g frozen mixed berries, defrosted
2 tbsp golden syrup

Heat the oven to 180'c/Gas Mark 4 and line a deep 20cm cake tin with paper.  Beat the butter and sugar together until light and fluffy, beat in the eggs and then fold in the flour and almonds, then fold in enough water to make the mixture spoonable.  Drain any excess juice off the berries and tip them into the base of the tin (I also tried one of each type berry and took the sour ones out) then tip them into the base of the tin and add the golden syrup, then spoon the cake mixture on top.

Bake for 1 hour or until the cake is cooked through and a skewer comes out clean.  Cool the cake in the tin, turn out and remove the paper.

Carrot Cake with Cinnamon Frosting

Ingredients:
zest and juice of 1 orange
50g sultanas
150ml sunflower oil, plus extra for greasing
2 large eggs
140g soft light brown sugar
85g wholemeal flour
85g self-raising flour
2 tsp ground mixed spice
2 tsp ground cinnamon
1 tsp bicarbonate of soda
140g carrots, coarsely grated (roughly 2 medium carrots)
50g walnuts, chopped (plus a few halves to decorate)


For the Frosting:
200g soft cheese
50g butter, softened
85g icing sugar, sifted
pinch ground cinnamon


If you have time to do it the night before put the orange zest and juice in a bowl with the sultanas, if you don't have time on the day stir the zest, juice and sultanas together and microwave for 1 - 2 minutes.

Pre-heat the oven to 180'c/Gas Mark 4 and grease and line the base and sides of a loaf tin (don't use a sillicon tin as it expands, you'll see in the photo.) Whisk together the oil and eggs and keep to one side. Mix together the sugar, flour, mixed spice, cinnamon and bicarbonate of soda in a large mixing bowl. Add the sultanas plus any juice/zest left in the bowl, grated carrot, walnuts and whisked egg mix into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hour, or until a skewer comes out clean, then leave to cool in the tin.

Once cool remove from the tin and make the icing. Using an electric whisk beat together the soft cheese, butter, icing sugar and cinnamon until smooth (I found it took a while as there were little clumps of butter throughout.) Spread over the top of the cake and decorate with walnut halves.









Ignore the mess in the background had about a million cakes to make :)