Archives for posts with tag: cake

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 made this for a delightful picnic watching the cricket yesterday. Of course it was typical English weather and despite sitting around in big coats and gloves, this cake tasted like summer! I followed this recipe and changed a few things.

1) preheat the oven to 180 degrees C.

2) in a bowl, use an electric whisk to beat 3 eggs and 120g of golden caster sugar.

3) mix in 120g melted butter and a drop of vanilla extract.

4) stir in 150g self raising flour and 1 teaspoon of baking powder.

5) stir in a handful of white chocolate chips and 4 large chopped strawberries.

6) transfer to a greased and lined loaf tin.

7) bake for 30 – 35 mins. Test to see if it’s done by sliding a piece of spaghetti in it to see if it comes out clean.

Once cooled this cut into 11 slices and was devoured in about 3 minutes! It was way yummier than the M&S mini cupcakes someone had bought 😉 


 My colleague gave me some rhubarb the other day. I’ve never eaten rhubarb in my life so wondered what on earth i was going to do with it. I found this recipe for a rhubarb and ginger cake, it turned out pretty darn scrummy. I brought it into work this morning and it has been devoured.

I changed a couple of things in the recipe – different sugar and more ginger, plus a shake of cinnamon. I also used less rhubarb as I didn’t quite have 300g. I also only baked it for 38 minutes rather than 45. I think my oven is super-efficient.

It’s dead simple to make.

1) In a bowl mix thoroughly:

250g self raising flour

125g softened butter

3 eggs

2 tsp ginger and 1 tsp cinnamon

75g granulated sugar, 75g brown sugar (I didn’t have caster as the recipe said but this worked out fine)

2) Fold in 1/2 cup of chopped rhubarb (in 1cm pieces)

3) Transfer the mixture to a lined loaf tin and bake for 35-40mins or until a skewer comes out clean.

 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.

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!

I’ve been craving something gingery all morning. I carried home a huge bag of sweet potatoes yesterday and wondered if I could find a recipe to use them in. Thanks to ‘dinner with Julie’ and this great recipe, it was easy and tastes so yummy. I tinkered with the recipe slightly using part wholemeal flour and swapping the molasses for honey, because I didn’t have any. 

1) roast 2 medium sized sweet potatoes (wash, cut a slit in the stop, place on a baking tray lined with foil and bake on 180 for 45 mins).

2) place roasted sweet potato in food processor with: 1/3 cup melted butter, 1/3 cup milk, 2 eggs, 1 dessert spoon of honey, 1/2 cup brown sugar. Whizz together, it’s quite a wet mixture.

3) in a mixing bowl mix: 1 cup plain flour, 1/2 cup wholemeal flour, 1 tsp bicarbonate of soda, 2 tsp of ground ginger, 1 tsp cinnamon, small shake of salt.

4) mix the wet ingredients to dry and fold together. 

5) line a loaf tin with baking parchment and pour in the batter.

6) bake on 170 degrees C for 50mins.

Once baked, pop on a wire rack and leave to cool, and try your best not to dive in yet.

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 –


In order to cheer up my poorly other half I thought I’d incorporate his favourite biscuit into a muffin. I may have eaten one fresh out the oven for quality control purposes. I can confirm: they’re all good.

I used this recipe as guideline, changed it all to cups and halved the ingredients to yield 5 muffins.

Preheat the oven to 180 degrees C.

1) in a bowl, cream together 1/3 cup of softened butter and 1/3 cup of caster sugar.

2) sift over just under 1/2 cup of self raising flour and 1 dessert spoon of cocoa powder.

3) add one beaten egg, 1 teaspoon of milk and a drop of vanilla extract.

4) whizz together with an electric mixer.

5) bash up 5 oreo cookies and mix in the batter.

6) spoon batter into cake cakes, fill them just over halfway so they rise up.

7) oven for 25 minutes.

Try desperately hard not to eat them before giving them as a get well present.

What else is there to do when all your plans get cancelled? BAKE!

Followed this lush recipe and served it without the frosting. I’m not a big frosting fan, naked is better!

1) Mix wet ingredients in a mixing bowl: 1 egg, 1 cup milk, minced ginger (I used the cheating one out of jar) and whisk together.

2) Mix dry ingredients in a mixing bowl: 2 cups plain flour, 1/3 cup sugar, 1 tsp salt, 1 1/2 tsp baking powder, 1/2 baking soda, medium shake of cinnamon, big shake of ground ginger, 4 tbsp softened butter. Mush together.

3) I was a bit lazy and just went straight in with my electric whisk adding wet to dry and whirring. After a few mins the batter was smooth but quite thick. It’s a thick batter by nature it looks like.

3.5) Whoops almost forgot this step duhh. Fold in 1 grated carrot!

4) Fill a lined loaf tin with the mix and oven for 1 hour on 170 degrees C. Mine took 57 mins, so keep an eye on it.

I’d serve this with cream or ice cream, I had neither so went for natural yoghurt. Healthy!