Posts Tagged ‘cake’

Well, my debut in Amy Lane’s Bake Off Club was a success – so much so I actually won this gorgeous cupcake book! Thank you Amy, I am slightly overwhelmed by the amount of gorgeous cakes in the book and how complicated they look… but having had a closer look it does look like they do explain things for dummies (me!) so I will be brave and have a try! I’ll let you know how it turns out…

Anyway, October’s Bake Off recipe is Sticky Ginger Cake – servable with custard, which sounded all very nice to me, especially at this time of year.

I really love cooking and baking, both of which I want to always keep improving at and trying new things. So I love it when I come across a new technique or ingredient that I’ve not used before. And, I must confess, I have never used stem ginger from a jar before making this cake – and wasn’t sure where to find it in the supermarket even (by the herbs and spices – not in the cake making section where I spent a good 10 minutes hunting!)

Anyway, this cake was enjoyable but simple to make – I was slightly nervous as I wasn’t sure how much my (slightly fussy) hubby liked ginger, and it seemed like quite a lot of ginger that went in! However, by the time the mixture was made a quick taste confirmed the ginger wasn’t overpowering and I was slightly more confident.

 Unfortunately, I was a little bit overgenerous with the amount of mixture I put in the loaf tin, and it came out looking like this:

Kind of like the elephant man in cake form!

However, all was not lost – after a bit of trimming it was looking a bit more acceptable. And, most importantly of all, it tasted GORGEOUS! Really moist and delicious, and, in case anyone was worried, not overpoweringly gingery!

So, thank you Amy for an excuse to try another delicious cake recipe, and may I just stress the slightly alarming appearance was entirely of my own making, and definitely not a fault in her recipe!


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Amy Lane over at Cooking, Cakes and Children runs a montly Bake It! Club, in which she invites people to bake a certain recipe and blog / post pictures of the results.

This month’s recipe was Apple Crumble Cupcakes, and happily, her post coincided with my mum handing me a bag full of cooking apples picked from the tree in her garden, so there was literally no excuse not to have a go!

I have been doing a bit of baking with Lilly lately, and we’ve both really enjoyed it, so I enlisted her help to make these rather delicious sounding cakes.

It started well…

Lilly helped me to mix the ingredients for the crumble topping while I peeled and cut up the apples. But then…

… the eating began!

Soon Lilly had decided that eating cake mixture would pretty much be her one and ONLY contribution to the cake making process, so it was left to me to try to manage the rest of the actual preparation, while frantically trying to stop Lilly from eating it all…

Somehow, I managed to create three bowls – of apples, crumble mix and cupcake batter…

Then it was time to assemble them. “Don’t you want to help mummy make the cakes, Lilly?” I asked. “NO,¬†I lick the bowl for you”, came the reply. Tsk.


Meanwhile, I was lucky by this point to get a word out of Lilly, who was mainly doing this:

Sigh. Such a mother and daughter bonding experience!

Anyway they were soon out of the oven and looking pretty gorgeous (if I do say so myself)

And then, Lilly finally agreed to help me again. Help me eat them, that is

I have to say Amy, they are delicious. Hubby loved them too. Luckily I still have lots of apples left from my mum’s garden, so I think we will be making lots more of these Apple Crumble Cupcakes… so thanks!

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Tonight i’ve made a cherry bakewell cake… very nice it is too.

The recipe is as follows:

200g butter

200g caster sugar

10g ground almonds

100g self raising flour

1 tsp baking powder

half tsp almond extract

4 eggs

Morello cherry conserve

Pre-heat oven to 180c. Butter and line two 20cm round sandwich tins.

Mix together all the cake ingredients, except the eggs and conserve, with your hands until they get to breadcrumb consistency. (doesn’t matter at this stage if they are quite big lumps!).

In a seperate bowl, whisk the eggs together, then add to the breadcrumb mixture.

Whisk the mixture using electric mixer.

Divide between the two sandwich tins and level the top.

Bake in the oven for 30 minutes, making sure not to open the oven for at least the first 25.

Cool for a few minutes, then tip out onto a cooling rack before spreading the morello cherry jam in the middle and sandwiching the two halves together.

You can ice it if you like – (using 175g icing sugar mixed with 5-6tsp water or lemon juice) – i’m too crap with icing to contemplate this!

Make yourself a cuppa and serve. Yummmmmmm!

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