Continuing with my new found love of tray bakes, the next cake I tried from Cake Keeper Cakes was Chocolate Gingerbread. Push any milk chocolate, sickly, children’s party tray bake out of your head immediately, this cake is mature, classy and fiery. As I said in my post ‘Maple Gingerbread Cake’, this reminds me of one of my favourite series of books ‘The Gingerbread Cafe trilogy – Rebecca Raisin‘ (oh the life envy I have of Lily, one of the central characters, in fact I’m pretty sure this cake would have been one of Lily’s favourites, she too was classy and fiery).
I’m pretty excited to tweak this cake and swap the treacle for golden syrup, perhaps a little less black pepper in that one as golden syrup isn’t as intense as treacle (yes, you heard right, black pepper!), maybe some fresh ginger too or more coffee…
This one if definitely for the adults and chocoholics of a ginger persuasion (i.e. me), my mum was a huge fan of this cake.
A few weeks ago, a colleague at work retired and several of us baked cakes for a farewell get together. I love using ricotta, creme fraiche, sour cream etc in cakes, it always makes such a delicious and moist cake, even with gluten free flour. The glaze was amazing, such a vanilla hit and so creamy too, I’ll definitely be making it again.
The cake certainly went down at an alarming rate, which can only be a positive thing. I also received a comic marriage proposal due to it, so that’s definitely a good sign that it was tasty. On the subject of bundt cakes, I mentioned in my previous post (Maple Gingerbread Cake) about lusting after the new Nordic Ware square bundt tin; well, having completed my exams, I caved and bought it after tracking one down online, to celebrate. I cannot wait for it to arrive and try out all the bundt cake recipes in one of my new cook books, Cake Keeper Cakes. Another one to add to my growing cake tin collection!
The title might be a bold statement but I challenge you to make them and then get back to me. It is no secret I love pancakes, all varieties, goodness knows there are enough pancake recipes on this blog; however, when it comes to plain old pancakes to dress up as you please, that are light and fluffy but not too thin, these are your babies. Whether you eat gluten or not, this recipe is a winner.
If you like you could sub the gluten free for normal flour and the almond milk for any milk of your choice.
This cake had me at the title. Maple and ginger are two of my favourite flavours, I love what I consider to be Autumn flavours (and Christmas flavours… and Spring flavours…). The way I found this recipe though was exciting too (exciting for me…and probably exceptionally dull for anyone else); it is no secret that I LOVE bundt cake tins and Nordic Ware released a new one that I am in love with. I keep trying to track it down in the UK but it is impossible and they cost double here compared with the USA. During a session of bundt related internet trawling I found an article (which I wish I could find again) that recommended a book that contained no less than 20 bundt cake recipes, 20!! What I didn’t expect was that the book, Cake Keeper Cakes, came with 80 other amazing cakes recipes too. I vowed to work my way through the book and began with the tray bake section, I’ve never made many tray bakes and was attracted by the every-day-ness of them; I can’t explain it but I was and I rushed out to buy an 8 inch square cake tin and begin the journey.
The internet is a wonderful thing, it enables people half way across the world to get in contact at the touch of a button. I’ve already talked about how thankful I am for my little corner of the internet, but today I’m here to tell a whole different story. A message arrived a few days ago from a mother-daughter duo, Patience Brewster, who make unique gifts, inspiring me to share a recipe that says ‘mothers day’ in my mind and if possible to discuss my mother (and grandmother) and daughter cooking story, in honour of mother’s day in the USA.
When it comes to be being surrounded by good cooks, I was blessed. My mother always kept me in awe in the kitchen with her sugarwork fruit baskets and elaborate birthday cakes that she made me each year. My grandma on my mum’s side was no cook unfortunately, but she left an even greater gift, her recipe for Christmas cake, it was the only thing she was good at making and it just happened to be the best in the world; I’ve shared that story already. Whilst I sadly never met my paternal grandparents, I was truly blessed with hands down the most amazing surrogate (long story) grandparents; the richness they bought to my childhood is immeasurable (along with the number of photos they have of me, along with stories), one (of the many) thing they bought me was a basket full of kitchen tools and cookery equipment, in honour of me starting cookery club. That was 17 years ago, when I was 7 years old and I still use most of those tools today. The first recipe I ever learnt by heart was shortbread. I’ve talked about my shortbread story before but it really is where my cookery journey started; inspired by one incredibly talented and fearless cook, my mother.
Oh this cake! It is huge and it is a Hummingbird recipe so I knew it would be good (the book is currently £5, a total steal and excellent cake book). When it comes to apple cake, this cinnamon crumble apple cake is incredibly hard to beat, but this is a whole different kind of cake. An apple cake for sure but similar to a carrot cake. The icing was something new entirely, a brown sugar meringue icing; who knew?! This was the second cake I made for a fantastic party that I went to last weekend. I worried people wouldn’t be able to eat a whole slice themselves, given it was a 4 layer cake, but I needn’t have worried (that’s got to be a good sign right?).
This is an event cake, it is vast and you will need several people there to help you eat it.
I’ve said it many times, despite my love of chocolate and my love of cake, I am not a lover of chocolate cake; well, chocolate sponge cake, I love gooey and rich chocolate cakes and brownies but chocolate sponge I just find strange (usually). This chocolate cake recipe though (courtesy of Nigella) is pretty delicious; it is definitely a sponge cake but much nicer than any other I’ve tasted and the icing is absolutely divine; combined they make something truly great. It is a chocolate cake that will satisfy those grown ups wanting a rich/mature chocolate cake but also the kids who want their plain chocolate cake with enough icing to cover their entire face. This is that cake, it will keep everyone happy. For these reasons I decided to make it for a birthday party I went to (as well as an enormous spiced apple cake, which I will definitely be sharing soon!):