Archives for category: Cake

This mug cake actually has a layer of dark chocolate at the bottom because all my choc chips sank! Anyway it tasted lovely.

Whisk up 1/2 mashed banana, 1 heaped dessert spoon self raising flour, 1 egg and splash of milk. Mix in choc chips and microwave for 60-70 seconds. You might have to put it back in for 10 if it’s a bit gooey still. 



These muffins are the perfect summer bake – light, fluffy and fresh. I surprised myself with how tasty they are! I followed this Baking Mad recipe. 

1) preheat oven to 180 degrees C.

2) cream together 150g softened butter and 150g sugar (I used a mixture of caster and granulated as that’s all I had!)

3) break in an egg and whisk in – add another egg and whisk, then add your final egg (3 in total) and whisk.

4) grate in the zest of 1 lemon and squeeze in most of the juice.

5) fold in 150g plain flour and 1 tsp of baking powder. 

6) add 2 handfuls of blueberries and fold in.

7) place in 12 cake cases and bake for 20-25 mins – mine were done after about 22 mins.

I’m not a fan of frosting so I left mine naked. They’re sweet enough without a pile of butter icing on top.


Made this lemon cake for my birthday party, but no one ate it because people brought cheesecake and amazing penguin muffins. I tucked into this yesterday whilst I was cleaning up from my dinner party and boy it surprised me. I thought I’d overbaked it, but it was fresh and zingy. I followed this recipe to the letter but used a round tin instead of a loaf tin. I did however use 1 lemon and the rest was lemon juice from a bottle (for shame). It still tasted great though!

1) cream together 225g caster sugar and 225g butter til fluffy.

2) break in an egg at a time (4 in total) and whisk in. 

3) grate in the zest of a lemon and squeeze in 1/2 of the juice.

4) fold in 225g self raising flour.

5) pour into a lined cake tin and bake for 35-40 mins at 180 degrees C. 

6) for the drizzle mix caster sugar and lemon juice. Prick small holes over the cake and pour over once cooked.

Mine didn’t really have that nice drizzle crust so I’ll have to practice that again. Still tasted fabulous though. The boyfriends parents are getting a slab of it this evening. 👍

This is the best banana bread I’ve made. It tastes amazing warmed up and with a swipe of Nutella. I used this recipe but added less sugar. 

1)  with an electric whisk, cream together 2 tablespoons of butter and 1/4 cup granulated sugar, and 1/4 cup muscavado sugar.

2) mix in 2 mashed bananas and 1 egg.

3) stir in 1 full cup of wholewheat flour and 3 teaspoons of baking powder.

4) if needed, add 2 tablespoons of milk (I added 2 dessert spoons). Scrape into a lined loaf tin.

5) oven on 190 degrees C for 40-45 mins. 

Leave it in the tin for 10 minutes, then lift it out and have warm with peanut butter or Nutella (or both!). 

I baked this cake for a bake off. It’s the second big cake I’ve ever made and the first time I’ve made salted caramel sauce or used a piping bag. I surprised myself with how yummy it was. I came 2nd in the bake off, so I’m happy with that! I followed this Green & Blacks recipe for the cake, so I won’t rewrite it out here.

I used this recipe for the salted caramel sauce, of which I have a huge pot left so expect more recipes with that this week! I popped my own popcorn and whipped up the double cream mixing in the sauce as I went.

I took pics of the caramel making – it was rather violent and lumpy but the results were amazing so I recommend you have a go!

Here’s the sugar melting…

Here’s the sugar melted and the butter stirred in – that’s when it really spits at you. As you can see it formed a big clump on my wooden spoon!

Sprinkle in some salt and you have the perfect sauce!

You might think your pan is ruined but fear not, Twitter came to my rescue. Fellow food blogger Andrew suggested boiling water and washing up liquid in the pan. Which I did and it worked!  I was mega impressed with this tip, my pan came up good as new!  Here’s the cake after the cricket boys at the bake off scoffed it. I only missed out by one vote. Here’s to next time! Leftovers for breakfast…

I’ve been waiting patiently for my bananas to ripen so I could make banana bread. It came out lovely. I used this Jamie Oliver recipe and adjusted it for what I had in the cupboard.

Preheat oven to 180 degrees c.

1) mush up 3 ripe bananas in a bowl.

2) in a separate bowl beat 125g butter til soft and then mix in 2 eggs.

3) to the banana mix add 250g self raising flour, a big shake of cinnamon, 2 big sploodges of runny honey and 2 tbsp of water (Jamie said to use apple juice but I didn’t have any).

4) add the butter/eggs mix to the banana/flour mix and fold it all in.

5) transfer to a loaf tin lined with baking parchment and bake for 30-40 mins (mine took more around 30).

Wait to cool and slice. I was surprised at the rich banana flavour, too yummy!

 Surprised myself with how moist and scrummy these banana muffins were as well as being super easy to make. I followed this recipe by Nigella but omitted the nutmeg (because I didn’t have any), added extra cinnamon (because I love it) and swapped half the caster sugar for dark brown sugar (because I didn’t have enough). I also used bananas which weren’t that ripe (because I’m impatient). I’ve packed two for work today and I’ve already scoffed one and it’s only just 11am.

1) mix up dry ingredients: 250g self raising flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon of cinnamon, 50g caster sugar, 50g dark sugar.

2) separate bowl, whisk wet ingredients: 125ml milk, 1 sploodge of honey, 2 eggs, 75g of melted butter, drop of vanilla and 2 mushed up bananas.

3) add wet to dry and fold in – it’s meant to be lumpy as Nigella says!

4) bake on 190 for 20 mins.

I’ve left out some more bananas to ripen as banana bread is on my list of things to bake next. If you’ve got a recipe, send it my way.

“Amazing”. That was the word used to describe these by my fella who never describes anything as amazing! I tried avocado cookies a while ago but if you’re baking with avocado, make these. They are sweet, moist and moorish. I followed this M&S recipe despite not having all of the ingredients required and they turned out top notch.

1) preheat the oven to 160 degrees C.

2) either in a Pyrex bowl over a pan of hot water, or in the microwave, melt 100g butter and 1 large bar of chocolate (mine was a 100g basics bar from Tesco!).

3) whisk up 100g granulated sugar, 50g of brown sugar and 3 eggs. Then whisk in 1 mushed up avocado.

4) mix the melted chocolate and butter into the sugar, egg and avocado mixture.

5) fold in 60g self raising flour.

6) transfer to a lined lasagne dish and bake for 25 mins.

Leave to cool before cutting into 12 pieces (or 6 if you want big ones!).

Those who know me, know that I’ve been pretty scared of fruit for 20 years. However I’m getting bored of being weird and so I’m trying to get into fruit. I recently discovered strawberries and boy have I been missing out. Baking with fruit has helped me cure my fruit phobia and these strawberry muffins are a winner.

I took these to my poorly bf in hospital today for a summery cream tea treat to cheer him up, which they did. They’re moist, juicy, perfectly sweet and creamy thanks to the strawberry yoghurt in the mixture.

1) in a bowl mix 1/4 cup of granulated sugar, 1/4 cup dark sugar, 2 small pots of Activia strawberry yoghurt and 1 beaten egg.

2) in a separate bowl mix 1 1/2 cups plain flour and 1/2 tsp baking soda.

3) add wet to dry and mix until at dropping consistency, fold in white chocolate chips and chopped fresh strawberries.

4) bake on 175 for 20/25 mins.

Serve with cream, naturally!

It’s been a long time since I’ve made an actual cake rather than muffins or cupcakes. I wasn’t sure how this was going to come out but I was very happy to see 9 friends scoffing it down! It was fudgy and delicious. I followed this recipe pretty much to the the letter but switched out maltesers for Oreos. I also used whole almonds and put them in my blender instead of ground almonds because they were a pound cheaper! 

1) make cake exactly as recipe above says!

2) centre frosting: 1/2 pot of marscapone mixed with 1 dessert spoon of icing sugar and 1 tsp of vanilla essence. Add crushed Oreos.

3) top frosting: 1 1/2 pots of marscapone, beat in 2 tbsp of icing sugar and 1 tbsp of cocoa powder. Add to too of cake and decorate with Oreos!

Can’t wait to eat more cake for breakfast. 

Here is the cake after the birthday girl destroyed it –