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Archive for the ‘Cakes and Bakes’ Category

Eggless Chocolate Pancakes Served with Orange and Chocolate Sauce

Eggless Chocolate Pancakes Served with Orange and Chocolate Sauce

Yummy! These are certainly one of the best pancakes; they are a little thick from ordinary thin pancakes and also have a slight cakey bite, making it an ideal satisfying dessert. I have not made them too chocolaty but if you like it chocolatier, you cake add a good, generous amount of chocolate sauce on top! To break this whole chocolate flavour, I have introduced a real tangy and fresh flavour of the orange sauce and it works very well. If you really want to indulge yourself, just add a dollop of real vanilla ice-cream on top! Heaven in a plate!!

Makes 8 

Ingredients

  1. 8oz Plain Flour
  2. 3 Heaped tbsp Yogurt
  3. ¾ Cup Milk
  4. 3 Heaped tbsp Chocolate Powder
  5. 1tbsp Sugar
  6. 1tsp Baking Powder

Method

In a wide bowl, add the flour and chocolate powder. Give it a mix. Add the yogurt and whisk until the mixture gets a bit doughy. Gradually add a little milk at a time and keep whisking until smooth. You will notice that the mixture is still quiet thick. This is fine as long as it falls off the spoon. Add the sugar and baking powder and again stir.

Heat a large, wide, shallow, non stick pan and add a little oil. Spread with grease proof paper until you have a film of oil on the pan. With a tablespoon, pour the mixture onto one side of the pan; you can get about 3 small pancakes onto the pan and start to spread with the back of the spoon until you have about ½ cm thickness of each pancake. Cook the pancakes on the lowest heat for a few minutes. Once cooked, flip onto the other side and press slightly. Continue to cook on low heat again for a few minutes. Once both sides are cooked, take the pancakes out and repeat with the rest.

You can serve these pancakes warm with warm chocolate sauce and orange sauce!

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Fig and Walnut Cake

Fig and Walnut Cake

This is a great cake, with lovely fruity and nutty flavours. If you enjoy eating dried fruits, then this cake is perfect for you. Have it warm and it will lift you in these cold, winter months. 

Ingredients

  1. 4oz Butter
  2. 4oz Sugar
  3. 2 Beaten Eggs
  4. 4oz Self Rising Flour
  5. 3 Dried Figs- Chopped
  6. Small Handful of Raisins
  7. Handful of Ground Walnuts
  8. 2tsp Vanilla Essence

Method

Take the butter and sugar in a bowl. Beat until creamy and white. Add the eggs, dried fruit, vanilla essence and the walnuts. Give it a light stir and then sieve the flour onto the egg mixture. Combine until smooth. Pour the mixture into a greased tin and cook in a pre heated oven at 180c until cooked. A good tip to check if the cake is cooked, you stick a skewer or a flat knife into the centre of the cake and see if it comes out clean. If it is clean then the cake is cooked but if it does not then just leave in the oven a little longer until cooked. This will take approximately 30-40minutes.

Enjoy!

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Victoria Sponge Cake

Victoria Sponge Cake

This is a great classic cake. The sponge is lovely and soft whilst the strawberry jam just oozes out every time you take a bite! Yummy. This is a great tea time cake for adults and children. To make it a special occasion cake you can decorate the top with fresh cream and fresh fruit which will also taste delicious!

Serves 6-8

Ingredients

  1. 8oz Self Rising Flour
  2. 8oz Caster Sugar
  3. 8oz Butter
  4. 2 ½ tsp Baking Powder
  5. 4 Eggs
  6. Milk to loosen- approx 6tbsp
  7. 2tsp Vanilla Essence

For the Filling

  1. 100g Butter- Melted
  2. 140g Icing Sugar
  3. Strawberry or any jam you prefer- Enough to spread onto the cake

Method

Whisk all the ingredients for the cake except the milk, with a whisk until light and fluffy. Then slowly add the milk until the mixture starts to loosen.

Grease two 10  inch tins and divide the mixture onto each tin. Give it a slight shake to ensure the mixture is evenly spread out. Cook in a preheated oven at 180-190c for 25-30 minutes. To check whether the cake is cooked, stick a skewer in the centre and see if it comes out clean. If you find the mixture is still a little wet then cook further until the cakes are thoroughly cooked through.

Once both cakes are cooked, leave to cool.

Whilst the cakes are cooling, whisk the icing sugar and the melted butter (make sure the butter is cool before adding it to the icing sugar) in a bowl together until smooth.

To assemble, take one of the cakes and spread the icing and then the jam on top. Then place the other cake on top and finally dust some icing sugar to decorate.

Ready to serve!! Yum!

Victoria Sponge Cake

Victoria Sponge Cake

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Eggless Banana & Nutmeg Cake

Eggless Banana & Nutmeg Cake

Maybe you can give your Father a special treat for Fathers Day!!

This is an extremely moist and delicious cake. You can serve it at teatime or as a dessert with ice cream. It is often quiet difficult to bake an eggless cake and retain its moistness. I also found that the some eggless cakes did not have the softness and also tasted quiet stodgy! Now after much experimentation I think I have created a lovely eggless cake recipe which has retained its moistness and softness!!

Ingredients

  1. 2 Cups Self Rising Flour
  2. ½ Cup Sugar
  3. ½ Cup Butter
  4. 2 Ripe Bananas
  5. 2tsp Baking Powder
  6. ½tsp Soda Bi Carbonate
  7. ½Cup Milk
  8. 1tsp Vanilla Essence
  9. 1tsp Nutmeg Powder (Freshly grated is better)
  10. 1tsp Cinnamon Powder

 Method

In a food processor blend the bananas until smooth. Add the sugar and melted butter and give it a whizz. Take this out into a bowl and mix the vanilla essence, nutmeg, milk and cinnamon. Add the baking powder and soda bi carbonate. Fold in the sifted flour and carefully mix until all the lumps disappear.

Pour the mixture into any shaped baking tin and cook in a preheated oven at 190c for approximately 40 minutes. You will know when it’s cooked, if you put a skewer right in into the middle of the cake and it should come out dry and clean. Then the cake is cooked. If this does not happen and that you find the top of the cake is getting golden in colour; a good tip is to put a straight piece of foil loosely on top of the cake to prevent burning. This will ensure that you do not have an overcooked top and that the rest of the cake is cooked through. It is important that you do not tuck the foil as this will result in a flat cake! Continue to cook until the cake is fully cooked inside. For decoration, simply dust some icing sugar on top.

Serve warm or cold, with or without ice-cream!!

HAPPY FATHER’S DAY!!

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