Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Sunday, 20 March 2016

Eggless Carrot Cake

One of my favorite cakes to bake is carrot cake. I love the moist dense texture of it with the aroma of all spice as you cut through a slice. The cake keeps well and its perfect for afternoon tea, a mid morning snack or to ice and take as a gift.

Eggless cakes tend to have a denser texture,so to ensure an even bake,  I always prefer to bake my carrot cake in a Kugelhopf / Bundt cake tin.  This type of cake tin has a hole in the middle so when you cake is baked it will cook more evenly and it will be in a shape of a ring. To get an even bake it is important to use a good quality solid cake tin that does not buckle in the oven. 

Le Creuset make a lovely Kugelhopf tin which is made from toughened non stick metal . It is solid, fairly robust and heavy and really well made. The non stick coating makes turning out the cake easy.The unique swirl pattern indentations on the cake tin  leaves a lovely pattern on the outside of the cake once it's baked.You can purchase the Le Creuset Kugelhopf pan from House of Fraser or many retailers at an approx  price of  £ 30.00 pounds.
House of Fraser stock some lovely bakeware which you can check out here.

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Eggless Carrot Cake
Aromatic all spice fragranced carrot cake.
  • 1.25 cups Plain Flour
  • 1/2 teaspoon Bicarbonate of Soda
  • 1 teaspoon Baking Powder
  • 1/2 cup Butter (room temperature)
  • 397 g Sweetened condensed milk
  • 2 tablespoons Warm milk
  • 1 cup Grated carrot
  • 1 teaspoon Vanilla essence
  • 1/2 teaspoon All Spice
1. Preheat oven to 170 degrees C2. Grease a Kugelhof cake tin and keep aside.3. In a large bowl sieve together the flour, baking powder, bicarbonate of soda and all spice and keep aside4.Whisk together the condensed milk, vanilla, butter and warm milk util light and fluffy. Fold in the flour and stir in the carrots.Do not over mix.5. Transfer the mixture to the prepared cake tin and smooth the top of the cake mix, bake the cake in a preheated oven for 35-40 minutes until cake is golden brown and a skewer inserted comes out clean.6. Remove cake from oven and allow to cool in tin for a while.7. Turn out the cake on a wire rack and allow it to cool completely.8. If you like you can ice cake with a cream cheese topping I prefer to serve my cake plain.
Prep time: Cook time: Total time: Yield: 1 cake

I was sent the Kugelhopf pan to review by House of Fraser. All the views and opinions are my own about the pan.

Tuesday, 21 April 2015

Chocolate Oreo Cupcakes

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Chocolate Oreo Cupcakes
Delicious light cupcakes with a chocolate oreo center and chocolate and vanilla butter cream.
  • 120g / 4 oz Self Raising flour
  • 1 tablespoon Cocoa Powder
  • 1 teaspoon Baking powder
  • 120g / 4 oz Softened Butter
  • 120g / 4 oz Sugar
  • 2 Eggs
  • 10 Large Oreo biscuits
  • For Butter Cream:
  • 300g /10oz Icing sugar
  • 120g / 4 oz Softened Butter
  • 1 tablespoon Cocoa powder
  • 1 teaspoon Vanilla Essence
  • 10 Mini Oreo biscuits
1. Preheat the oven to 180 degrees C / 350 degrees F2. Cream together the butter and sugar, and add the eggs and beat together. 3. Sieve the flour, cocoa and baking powder and fold the flour into the creamed butter and sugar mixture.4. Line a muffin tray with cake liners. Add a tablespoon of cake batter in each cake liner. Add one large oreo on top of the batter and spoon a a second tablespoonful of batter on top of the oreo. The cake liner should be 2/3 full with the batter5. Bake the cupcakes in a preheated oven for 15-17 minutes or until a skewer comes out clean when inserted into the cake center.6. Remove the cakes from the oven and leave them to cool on a wire rack.7. In a stand mixture, cream together the butter, icing sugar and vanilla essence until light and fluffy.8. Take out half the vanilla butter cream into a bowl and keep it aside. To the remaining butter cream in the mixer sieve in the 1 tablespoon of cocoa and beat together to make chocolate butter cream.9. To ice the cakes get a dual icing bag and fit it with a star nozzle. On one side add the vanilla butter cream and on the other side the chocolate butter cream. 10. Pipe a swirl of the butter cream icing on top of the cup cakes and decorate with one mini oreo on top of each cake.
Prep time: Cook time: Total time: Yield: 10

Submitting to:
  Lets cook for Easter event by simplyfood

Bake Fest event by cooks joy guest hosted by Mayuris Jikoni

Thursday, 4 December 2014

Orange Marmalade Cake

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Orange Marmalade Cake

Orange marmalade cake with aromatic citrus araoma.


  • 175 g /6 oz softened butter, plus extra for greasing pan
  • 175g / 6oz caster sugar
  • 200g / 7 oz self raising flour
  • 50 g / 1.5 oz ground almonds
  • 1 teaspoon orange zest
  • 3 medium eggs 
  • 3 tablespoons orange marmalade plus 1 tablespoon marmalade for brushing on cake
  • 1 teaspoon vanilla


    1.Pre heat oven to 170 degrees and grease a loaf tin with the butter and dust it with flour.2.Cream together the sugar and butter, add the eggs and flour and almonds and mix together.3. Add the orange zest, marmalade and vanilla and mix together into the cake batter .4. Pour the batter into the prepared loaf tin and bake for 45 minutes in the oven. Check the cake is cooked by inserting a skewer in the cake, if it comes out clean cake is ready.5. Remove the cake from the oven and brush it with the reserved marmalade while its hot.
    Prep time: Cook time: Total time: Yield: 12 slices

    I was sent some bottles of the Christmas marmalade with cranberries and the Christmas preserve  mulled wine  by Mackays. Adding the marmalade in the cake gave it a wonderful citrus flavour to the cake.

    Friday, 21 March 2014

    Eggless Strawberry Cupcakes

    I am not a fan of rich butter cream frosting on my cakes and I always prefer to have a simple plain cake with my cup of tea. These eggless cupcakes are really easy to make and not too rich and sweet. They make the perfect guilt free teatime treat.

    Simple easy and simply decadent eggless strawberry cupcakes that make any teatime special.


    Dry Ingredients:

    1.75 cups plain flour
    3/4 cup sugar
    1/4 cup Nesquick strawberry flavour milkshake powder
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1/2 teaspoon bicarbonate of soda
    6 strawberries hulled and diced.

    Wet Ingredients:

    1/3 cup  sunflower oil
    1 tablespoon apple cider vinegar
    1 cup water
    1 teaspoon vanilla essence


    1. Preheat the oven to 180 degrees C/ 375 degrees F
    2. In a bowl add the sugar and Nesquick powder and mix together.
    3. In the same bowl sieve together the flour, salt, baking powder and bicarbonate powder.
    4. Fold the flour and sugar together.
    5. In a jug add the water, oil, apple cider vinegar and the vanilla essence and whisk together.
    6. Fold the wet ingredients into the dry gently.Fold in the chopped strawberries.
    7. Spoon the mixture into cup cake liners and bake the cakes for 15-18 minutes until golden brown. You can check if the cakes are cooked by inserting a skewer into the centre of the cake , if it comes out clean cakes are baked.
    8. Remove cakes from oven and transfer them to a wire cooling rack.

    NB-This recipe is using American size cups later I will update it with grams and oz.


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