“ A cake (as if you didn't know) is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder). „
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Coconut PyramidsIngredients225g desiccated coconut150g caster sugar2 eggsYou will also need an egg cup.MethodMix all the ingredients together.Wet the egg-cup with a damp piece of kitchen roll, and fill it with the mixture. Turn it upside down onto a greased baking tray. Repeat so that you have about 12 cones.Cook for 15 mins at 170C (fan oven). They should go slightly brown.You can decorate them with a glace cherry if you want to be posh!They aren't exactly healthy, but are a tasty treat!
For half the year, I live in a student dorm with shared kitchen. We do not have an oven, so use a microwave or hotplate for most of our cooking. As someone with a very sweet tooth, I crave cake a lot, so not having an oven was a big problem at first!
So over the last 18 months I have tried many different recipes, altering them to my needs. This is the best one that I have found so far. Microwave cakes are not like oven cooked cakes, they will go dry quickly, so are best made 1 or 2 portions at a time and eaten immediately. I prefer to eat mine the a minute or two after it comes out of the microwave, while it is still hot.
1/2 cup flour
1/4 cup milk
1/4 cup sugar
1/4 teaspoon baking powder
2 tablespoons margarine
2 tablespoons chocolate powder
Method: Mix sugar and margarine, add egg and beat. Add half the flour, then the milk and stir. Add the baking powder, chocolate and salt to the flour, then stir it all into the mix. Beat everything until the mix is smooth. Microwave for 2.40 min to 3 mins depending on how you like it cooked, and your microwave wattage. Enjoy!
I use Tesco Value Cocoa Powder, or carob if I have any. I also occasionally use water rather than milk, if I am out of milk, which works in desperate times, although the margarine doesn't mix in as well as it should. I use a 5inch plastic microwavable bowl. A smaller bowl would mean a longer cooking time. This is enough cake for either one chocoholic to eat until they almost feel sick, or two people to enjoy as a quick pudding.
Sometimes I make a chocolate icing and pour this over the top, to make the cake extra sickly!
5 minutes from start to finish, what more could you ask!!
This is a great recipe for a cake which cannot go wrong. As it bakes your house will be filled with the most wonderful rich, sweet aroma. I have made it tonight: it is one of those chilly September nights that remind you that summer really is departing and autumn is creeping in. We haven't put the heating on yet, but the oven has pumped out a lot of heat and our home seems extra cosy because of the fabulous smell of cake wafting through the house.
It is a great cake. We came back from holiday today to a kitchen bereft of food except for four smingey bananas we forgot to take and a few store-cupboard staples. I hate the smell of over ripe bananas in a room. The skins had gone thin and black, the stalks shrivelled and tough. How wonderful that something so bleak can be used to create something so sumptuous.
It is a fantastic cake. It uses sunflower oil rather than hard butter or margarine. The effect is that it very easy on the arm to mix. Baby CrazyEgg had a very good attempt at stirring. It is a low-mess cake, just the scales, a jug, a bowl, a grater and the mixing bowl and spoon to wash up. And the tin it cooks in. The method? Stick all the ingredients in a bowl and stir. Plop the mix into a greased and lined loaf tin and bake at 180 degrees Celsius for an hour. Check cake is baked by inserting a knife of skewer in the centre: if it comes out gooey, it's not done.
There is a cream cheese frosting that goes with this...but it is completely unnecessary.
8oz SR flour
5oz light brown muscovado sugar (I had Demerara- it was fine)
2tspns baking powder
150ml sunflower oil
2 large ripe bananas (mash 'em up!)
2 medium carrots grated (I didn't have any- it was still fine)
Turn cake out on to wire rack when cooked. Allow to cool, or else immediately cut a chunk off the end and consume.
A favourite recipe of mine is chocolate truffles! I have been making these since I was a young girl after my Auntie Mary showed me how! These truffles do not need to be be cooked so are ideal for preparing with children. Ideal as little sweet treats, cakes or as a dessert.
~Ingredients and Method~
Prep time approx 15-20mins (excluding setting time)
You will need :
*Condensed milk - 397g tin
*Digestives biscuits - approx 250g (I use the Tesco Value or Asda Smart Price digestives)
*2 tablespoons of cocoa powder (up to you what kind but I use whatever hot chocolate powder I have in the cupboard - usually Cadbury Drinking Chocolate)
*Dessicated coconut - approx 250g
*Crush the digestives
*Mix the digestives, 1/2 of the coconut and the cocoa powder in a large bowl
*Mix in the condensed milk
*Roll balls of this mixture in the remaining coconut and place on a plate or tray
*Pop in the fridge until firm
The above method is what I normally use and this seems to be sufficient for making 12, good sized truffles. I have adapted the recipe a few times by using white chocolate powder and adding various drops of flavouring including orange and vanilla which are particularly nice. I personally use Cadbury drinking chocolate as an alternative to regular cocoa powder and this makes them sweeter overall. I once tried making these with the caramel condensed milk and they were delicious and extra sticky!
These truffles are quick to make but it can get very messy when you are rolling the truffles in coconut to coat - be prepared for sticky hands! I find that roughly crushing the biscuits works well as it adds texture to the truffle. The truffles take an hour to set but I normally leave them in the fridge for a bit longer to ensure they are firm through. If children are looking to make a little treat for a relative, you could pop the truffles in paper cases and then in a box - lovely gift that thought has went in to.
The truffles aren't particularly expensive to make and the ingredients can be kept in the cupboard fresh for when you feel the urge to make the truffles. The normal truffles I make are delicious and quite filling and satisfying. They should taste moist and sweet. I make these occasionally as a treat as they are not particularly healthy.
Price breakdown for the original recipe - products from Asda :
*Smart Price Digestives - 40p for 400g (some left over!)
*Carnation Condensed Milk - £1.44 a tin
*Coconut - £1.10 for 300g (different types available)
*Chocolate powder - from £1.00 a tub
When I was little, my Grandma used to bake with me and now I love baking! One of the first things she taught me to make was a Victoria sponge, which is absolutely unbeatable with a good brew and good company. Here's my recipe that works every time (touch wood) to make a super light, delicious classic!:
150g self raising flour
150g caster sugar
3 eggs (whisked)
1tsp baking powder
few drops vanilla essence
1tbsp cold water
dusting icing sugar (optional)
Fill with as much or as little whipped double cream and good quality strawberry jam as you like
1. Cream together the sugar and butter well (for a good 5 minutes or more), until the mixture is light and fluffy.
2. Add the baking powder to the flour and sift in to the butter mixture a bit at a time, alternating with each whisked egg and finally the cold water (don't worry if the egg makes the mixture look like it's curdled- just mix it in well and you will see it make a smooth cake batter).
3. Add the vanilla essence and mix it through well. Grease and line the bottoms of two round 8 inch cake tins and divide the mixture equally between the two.
4. Place in the top of a pre heated oven Gas mark 4/ 180 degrees (160 degrees fan) for 20-25 minutes. As every oven I've ever baked has been different, I check the cakes constantly from about 18 minutes, by inserting a skewer in to the cake. If it comes out clean, the cake is ready. Catching the cakes as soon as possible after they are cooked through ensures a moist texture, rather than them being dry.
5. Allow the cakes to cool for a few minutes in the tins, then turn out on to a cooling rack. When completely cool, layer on strawberry jam, then whipped cream on to the bottom cake disk and place the other on top. Dust lightly with icing sugar (if desired).
Who can resist cake? Even though most countries in the world have their own traditional cake styles and recipes, for me there seems to be something peculiarly British about slobbing out on the sofa with a huge mound of homemade cake accompanied by a mug of strong coffee.
Cake is a wonderful comfort food that you can binge on when you're a bit miserable and nothing quite like food will hit the spot on that occasion. If you are some kind of super-cook, cakes are also something you can impress your friends or the confoundedly irritating woman next door with. Cakes are very flexible in the sense that you can put so very many different combinations of things into them, and whatever ingredients you slam together in a bowl and bake, your kitchen will be infused with a most delicious, homely smell, during the baking process.
The following recipe is one I discovered by accident....to give just a tiny bit of background on the story....I was quite newly married and still getting used to the idea of cooking. Although my husband (now ex) hated cake, I still thought I may be able to impress him with a flour/eggs/sugar creation if I tried hard enough to make it different. On the particular day in mind, I was intending to make a delicious coffee cake, only to discover that there wasn't a grain of coffee in the house as I'd left it off my shopping list. I'd already mixed the flour, eggs and sugar together, and not wanting to try and impress my new husband with a boring old plain cake, I hunted through the food cupboard to see what I could find. My eyes rested on a jar of lemon curd.....so, I used it.....and here follows the delicious results! (Incidentally, ex-hubby still wasn't impressed, but everybody else I've given this cake to seems to love it).
The following will fill a deep cake tin, measuring 6" across the surface (depth about 4"), and it is what I call the 'old-fashioned' way of making cakes where you can forget all about creaming the butter and sugar together.
8oz self-raising flour
3oz white granulated sugar
3 eggs, lightly beaten
1 tablespoon of milk
1 standard-sized jar of lemon curd
6" deep non-stick cake tin, well-greased with butter or margarine
Rub the butter into the flour, as you would for shortcrust pastry, until it resembles fine breadcrumbs, then thoroughly stir in the sugar.
Mix the milk in with the beaten eggs, then add a little at a time, stirring continuously, to the flour/butter/sugar mixture. When all of the egg/milk has been added, beat well until lump-free and smooth, then stir in all of the lemon curd from the jar. Make sure the lemon curd is blended evenly through the mixture.
Using the spatula, transfer the mixture into the greased cake tin, and bake in a fairly hot oven (gas mark 6, electric 200C or 400F) for about 45 minutes. You can't do the usual skewer test into the middle of the cake to check if it's cooked right through, as the presence of the lemon curd will render that useless. It's probably better to over-cook this cake rather than under-cook it.
Turn the cake out onto a cooling tray, then eat when wanted....the cake is rather delicious hot, warm or cold.
The above cake will have a very moist, sticky consistency and shouldn't be thought of as being light, like a sponge-cake. The consistency won't be unlike very moist American muffins, but will be stickier. It's probably best to eat it with a fork, that's unless you don't mind getting your fingers all glued up with lemon curd....you can always lick them clean if that's the case. It's also very nice with a huge dollop of hot, creamy custard liberally poured over it, and kids go wild for it!
The other week I made some carrot and ginger soup which was absolutely fantastic. I was left with some ginger and not wanting to waste it I decided that I would find a recipe to use it up. With an interview coming up I decided that this would be the PERFECT way to quite literally butter up the interview panel (although bear in mind I did know these people - it wasn't just a random interview I turned up to with a cake!)
The recipe I found (from an old Good Food magazine) required a cake tin which was 7cm deep, and this was the first obstacle/test, one which I passed (finding something quite interesting in the brand new unused cake tin), it was meant to be an 18cm round tin, but mine was bigger. I think that what I'm saying is that it doesn't REALLY matter what size your tin is, as long as it's a deep one. The cake is to serve 12.
My twist on the recipe is really that the recipe called for stem ginger, but I had root ginger...
---Ingredients you'll need ---
For the cake:
* 225g self-raising flour
* 1 tsp bicarbonate of soda
* 1 tbsp ground ginger
* 1 tsp ground cinnamon
* 1 tsp ground mixed spice
* 115g butter, cut into cubes, plus extra for greasing (I use margarine for greasing)
* 115g dark muscovado sugar
* 115g black treacle
* 115g golden syrup
* 250ml full fat (whole) milk
* Ginger - the recipe called for 85g drained stemmed ginger, finely grated - I had a 50g piece of root ginger - which was impossible and too wet to grate
* 1 egg
For the icing:
* 50g icing sugar - sifted
* 1 tsp finely grated lemon zest
* 1-2 tbsp lemon juice
If like me you do a lot of baking, you'll probably have the majority of ingredients in the cupboards anyway - all I needed to get was the lemon and the whole milk.
---How to make---
1. Preheat oven to 180C/Gas Mark 4.
2. Grease inside of tin (I use margarine), and line with greaseproof paper which should stick nicely to the marg!
3. Put flour, bicarbonate of soda and dried spices in large mixing bowl. Add cubes of butter and run into flour with fingertips until it looks like fine breadcrumbs - good exercise for the fingers!
4. Put sugar, syrup, treacle and milk into a saucepan and heat gently until sugar has dissolved. Then turn up heat and heat to just below boiling point.
5. This is the tricky bit - the recipe calls for drained stem ginger finely grated. I just had a chunk of ginger which I attempted to grate to no avail...in the end I chopped it as finely as I could, and hoped for the best with the kind of hair like bits of ginger. I'm sure that clever people would follow the recipe and use stem ginger - but my whole purpose of making the cake was to use up my root ginger...
6. Add ginger to the flour mixture - I rubbed it into the flour with my fingertips.
7. Pour treacle mixture into the bowl of flour (etc), stirring with wooden spoon. Break in egg and beat until micture is like a thick pancake batter - this will take a few minutes.
8. Pour mixture into tin, and bake for 50 minutes to an hour until a skewer pushed into the centre comes out fairly clean (due to sticky nature it won't come out fully clean).
9. Meanwhile lick the bowl - this is the most important bit.
10. Leave cake to cool completely in tin (I left it about an hour), and then remove (my tin is a spring back one, so it was dead simple.
11. Mix icing sugar and lemon zest, and gradually add lemon juice until you have a smooth slightly runny icing. Drizzle over cake in a pretty pattern.
There's 3 options of what to do with cake:
1. Freeze it (BEFORE icing it) - apparently can be frozen for up to a month, but I imagine like most things could be left a bit longer (apparently wrap in greaseproof paper and then in clingfilm)
2. Eat it straight away - this would be the easiest option
3. Put it into a tin and leave it overnight (occasionally opening tin to smell its gloriousness), and take to feed to interview panel the next day.
The cake lasts up to 2 weeks in an airtight container. My cake was eaten pretty much straight away by interview panel and other important people (and myself of course)
The recipe is for 12 servings, and actually this is about right, and that is 12 reasonable pieces - it is very rich and gooey (I did have to clarify that the stringy bits were ginger and not my hair)....actually it would be lovely served warm with icecream, or even with custard. Each peice has 285 calories in it, which isn't actually that bad!
Good news, I got the job...and I can't help but think that my success was at least partly down to this cake - in fact it is being written into my contract that I am going to be resident baker (my next offerings were the banana flapjacks which I reviewed previously)...
This is just a little cake that I treat myself to sometimes and I thought that I would share the recipe, it's quick to make, delicious and suitable for vegetarians.
I found this recipe after our oven broke as you microwave the cake, which seems a bit strange at first but let me assure you that it works. They make wonderful little presents for friends, which cost you hardly anything to make but are made with love.
110g/4oz caster sugar
110g/4oz self-raising flour
2 free range eggs
1 carrot, grated
25ml/1fl oz milk
1 lemon, zest and juice only
butter, for greasing
Step 1-Cream together the sugar and butter. Add the flour, eggs and milk. Mix thoroughly.
Step 2-Add the grated carrot and mix to combine. Add the lemon zest and juice. Combine.
Step 3-Place the batter in a large buttered ramekin. Microwave on high for five minutes. Serve and enjoy!
I am a total peanut butter junkie and today I decided to write something different and share a new recipe I have really enjoyed making.
This is extremely straightforward and quick to make, requires ingredients you'll mostly already have in the cupboard, and can be altered in a few different ways. The recipe as I'm giving it is for the quantity I usually like to make. It will make a small cake or about 12 muffins (although I've not tried it that way yet).
You Will Need:
½ cup peanut butter
1 tsp vanilla essence
1 cup brown sugar
4 tbsp butter/margarine
⅔ cup flour
1 tsp baking powder
¼ tsp salt
3 tbsp cocoa powder (optional)
½ cup chopped, salted peanuts (optional)
½ cup chocolate chips (optional)
Canned or homemade frosting (optional)
1) Preheat the oven to 150C (350F).
2) Mix butter and peanut butter. Add sugar, vanilla and eggs.
3) Separately mix flour, baking powder, salt and cocoa if you're using it.
4) Combine both mixtures. Add peanuts and chocolate chips as desired.
5) Bake for 25-30 minutes or until an inserted toothpick comes out clean, and allow to cool on a wire rack.
The mixture is so quick to make that normally I'm waiting around for the oven to heat up! When I first tried this recipe, it was suggested to use peanuts although personally I prefer not to add them. I don't really like the texture in a cake. I do like to add chocolate chips though :)
You can actually make this cake two different ways, as I discovered by accident the first time I made it when I added some more mixture to fit the tin and forgot to up the cooking time! Oops. It made a gooey, really different and delicious dessert, but I did have to eat it with a spoon! The top was crisp and it would be really great with ice cream. If you want to try it this way, I'd suggest taking off about five minutes from the cooking time. It gives much more of a peanut butter hit, if that's what you're into, like me!
As for the recipe I am really referring to, the actual cake, cook for the full time stated above. I prefer to put this into the fridge to store and it tastes much better after it's been sitting overnight. It is a dense, moist cake with a strong peanut butter taste but not overpoweringly so. I've given it to family members who (gasp!) don't like peanut butter and they enjoyed it. It's really nice to have an alternative from basic chocolate or sponge cakes which you can use in several formats or to decorate.
Although the cake itself is really delicious, it is a little boring plain. I like to use frosting spread on straight from the can (Betty Crocker Chocolate Fudge is good) but homemade buttercream would be delicious. Add a few hundreds and thousands or chocolate buttons and it's especially great.
This is a nice cake to whip up in a hurry, but obviously as it contains peanuts be careful that you're not serving it to someone with allergies!
We all love a bit of chocolate now and then :)
why not try this out,its absolutle heaven
You will need
425g organic dark chocolate(70% cocoa solids)
225g unsalted butter,cubed
1 level tsp instant coffee
100g self raising flour
25g cocoa powder
1/4 level tsp bicarb of soda
375g caster sugar
3 large free range eggs beaten
300ml double cream
Grated or shaved chocolate
1.Grease and line the base of a 20cm deep round loose based tin.Preheat the oven to 160C/140C fan/gas 3.
Break 200g chocolate into a bowl with the butter,coffee and 125ml water.Stand over a pan of simmering water for 3 minutes.Remove from heat,leaving the bowl on the pan.Stir until smooth,the leave to cool.
2.Sift together the flour,cocoa and bicarb,then ad 350g sugar.Stir into the chocolate mixture with the milk and eggs until evenly mixed(dont overbeat) .Turn into the tin and bake for 1 hour 20 minutes or until the top springs back when pressed.Leave in the tin for 10 minutes,then turn out on to a wire rack.
3.Break the remaining chocolate into a bowl.Heat the cream and remaining sugar until simmering,then pour on to the chocolate.Stir untill smooth,leave untill cool but spreadable.
4.Cut the cake in half and sandwich with some of the mixture.Spread the rest over the tops and sides.Decorate with grated chocolate,or top with speckled eggs for an easter treat or christmas decorations
for a fab christmas cake.I think this cake fits any occasion.
I made this cake for my partners birthday and it was just devine,popped a few candles on perfect,he really enjoyed it.
i hope you decide to make this yummy cake you wont regret it,let me know if you make it and let me know what you thought :)
Thanks for reading
Hi everyone! The cookie cake is one of my favourite desserts. It doesn't go in the oven and it's not difficult to make. I hope you give it a go!! :)
1 can of condensed milk
the same measure (can) with normal milk
1 package of Marie cookies (or Rich Tea cookies)
1 carton of whipping cream
1 table spoon sugar
Chocolate (to sprinkle)
I would suggest you to start with this...
- Make strong coffee (I normally need the equivalent to 2 big cups)
- Separate the egg whites from the yolks
1/ Mix the condensed milk with the milk and the egg yolks (be sure that you mix it very well). Pour it into a pot and put it in low fire always stirring until it starts boiling.
2/ Dip the cookies in the coffee (it should be a bit cooler by now). I normally use a small plate for this.
3/ On a plate or on a tray put alternate layers of cookies (after dipping them in coffee) and the cream that you previously made on the first step. Make sure that the top layer is cream.
4/ Whip the whipping cream with the sugar. Then beat the egg whites to (form) stiff peaks. Add the whites to the cream and mix it.
5/ Pour the mixture over the layers of cream and cookies. Grate some chocolate (as much as you want) and sprinkle the cake with it.
6/ Put it in the fridge and serve it cold. Let it stay in the fridge for at least a few hours as it will be much firmer.
Enjoy it! :)
Chocolate Biscuit Cake is such an easy thing to make and is one of my fiancé's favourites. It is very quick to make, the most time consuming part is waiting for the mixture to set, however it makes an ideal desert for all the family. It is especially good if you want to make something quick that does not take a huge long list of ingredients.
1/2lb of digestive biscuits
1/2oz of cocoa
2oz of caster sugar
1 heaped teaspoon of golden syrup
4oz of chocolate (this is to act as icing on top of the cake type base)
You start off my crumbling the digestive biscuits up into a bowl or break them up using the end of a rolling pin. Put these to one side and melt the butter, sugar, cocoa and golden syrup in a saucepan over a low heat. It is important not to have the heat up too high otherwise the mixture will burn.
Once the ingredients are fully melted you pour the mixture over the digestive biscuits you have already crumbled and mix it all together until the biscuits are all coated.
You will need an 8" cake tin for the mixture. Spoon all of the mixture into the tin and spread it evenly, then leave it to cool. The mixture can take a little while to cool, this is the most time consuming part of the whole recipe.
Once the mixture which forms the base is totally cool break the 4oz of chocolate up into a saucepan and leave to melt. Once fully melted pour it over the top of the biscuit base and again leave to set. Once set the chocolate biscuit cake is ready to be served.
If you wish to make the cake a little bit differently you can add fruit to the base such as sultanas or glacier cherries. You really could add anything you like to make it a little bit different. You could even use different chocolate like white or dark , however I have always stuck to using milk chocolate.
This recipe is so easy to make, it would be ideal for children to make, whilst they would need supervising with melting the ingredients the process of mixing the ingredients and crumbling the biscuits would be easy for them to do. When completed the chocolate biscuit cake makes an ideal desert, it is rich and chocolaty, and suitable for the whole family. I particularly like this desert as it does not take a huge pile of ingredients to make it and most of the ingredients are things you may have in the cupboard compared to some recipes which use ingredients that you have hardly ever heard of. Also it will not cost a fortune to buy the ingredients to make a chocolate biscuit cake, it is a very cheap desert to make, especially if you opt for supermarkets own brand of chocolate and biscuits, I tend to use Tesco own brand and it really does not make any difference to the taste.
I would certainly recommend this recipe to anyone whether it is something to cook with your children or whether you just want a quick and easy desert to make this would be perfect. It is a cake that everyone would like, well unless you do not like chocolate.
Quick and easy to make
Not many ingredients are needed
Ingredients are every day items
A good cake to make with children
Cheap to make
None really unless you do not like chocolate
The longest part is waiting for the ingredients to set
This is my recipe for a devine and to die for Chocolate cake that is completely suitable for vegans and vegetarians, and is often complemented for its moistness. My brother requested that he did not want a birthday present, just for me to make him this chocolate cake. Once tried you will want it again.
One quick pointer. It is an American recipe so the measurements are in cups. The way I get round this is to measure out the ingredients in a measuring jug. 1 cup is equal to 8 fluid oz.
1.5 cups of plain flour
1 cup of granulated sugar
3 tablespoons of cocoa powder
1 flat teaspoon of salt
1 flat teaspoon of bicarb
1 tablespoon of malt vinegar
5 tablespoons of vegetable oil
1 cup of water.
1) Sift together all of the dry ingredients into a bowl.
2) Add the wet ingredients to the mix. Stir and beat the mixture until it is smooth. It is normal for it to be quite fizzy as the vinegar and bicarb react together, and this will help the cake rise better later.
3) Tip the mixture into 2 greased and lined 7 inch baking tins.
4) Bake for 25 minutes at 150 degrees or Gas mark 4.
The next bit depends on how energetic you are feeling. I sometimes use a shop bought icing, or I make up some chocolate flavoured icing as follows. I always seem to make a lot and end up with some for the kids to eat from the bowl.
2.5 oz of margarine.
4 tablespoons of cocoa
3 tablespoons of milk
8 oz of icing sugar.
Melt the margarine and add the cocoa. Sieve a little icing sugar into the mixture, and then add a bit of milk and stir in. Add all of the sugar and milk bit by bit. Add more or less milk to get the consistency you want. Use the mix to ice the cake and also put between the layers.
I then decorated with hundreds and thousands/silver balls/smarties or whatever I fancy, and it usually lasts about 1 day in our house. I made one for my 2 year olds birthday cake, and needed to make a 2nd one so everyone could have a piece at the party plus one to take home. Enjoy.
My Dad loves chocolate cake. Really. A lot. Whenever he hears someone is going to be baking, he always wants to know if it's chocolate cake and if you don't save him some, you're in trouble. So, this is my basic recipe that I use to make him a cake when he wants one.
3oz self raising flour
1 oz cocoa
Pre-heat the oven to 180c and grease and line the base of a 7 inch tin.
Cream the margarine and sugar until very pale, add in the eggs one at a time and continue beating until well mixed then add the next. Sift the flour and cocoa powder together and gently mix with a spoon (gently so you don't knock the air out).
Spoon the mixture into your ready prepped tin and bake for 25 minutes or until a skewer comes out clean. The top will bounce back if you press it lightly with your finger. Allow to cool for five minutes in the tin and then transfer onto a cooling rack.
My Dad likes this best with butter icing and he likes the butter icing on the sweet side, so I beat around 1oz of margarine until it's really soft and then add in icing sugar until it tastes right. It's just one of those things that's hard to measure.
A friend of mine likes chocolate cake with orange icing, so then I just squeeze an orange and add icing sugar to it until the icing coats the back of the spoon.
Personally, I'll eat it either way and it really does make a nice simple chocolate cake.
Cherry and coconut crunch cake is one of my favourite cakes. I got the recipe from a friend about 9 years ago after trying some she had made and fell in love with it. Never seen a cake like this anyway else.
It is made in a square/rectangular tin for easy cutting but no reason why can't be made in a circular tin and I have made small individual ones before now.
Put the oven on at gas mark 5/190oc whilst you make the cake.
8oz Self raising flour
6oz porridge oats
60z demerara sugar
4oz cherries (chopped in halves)
2 tbls golden syrup
First of all make the sponge cake as a normal cake, mix marg & sugar, then add flour & eggs gradually.
This part of the mix can then be put into a greased cake tin.
For the topping melt the marg and golden syrup then add the oats, dem sugar, coconut and cherries. When this is all mixed in nicely together carefully spoon it and spread over the sponge mix in the tin.
Now put it in the preheated oven at gas mark 5/190oc for 20minutes and then turn the oven down to gas mark 3/160oc for a further 20ish minutes. Temps can vary on ovens so keep an eye on it so as not to burn the top. You can test that the sponge is cooked with a skewer.
When it's ready remove from oven and allow to cool before eating else tongues WILL get burnt...