Tag Archives: Cake

Brown Sugar Caramel Cake.

 

Ingredients;

250g unsalted butter

250g golden caster sugar.

1tsp vanilla essence

5 eggs

300g self-raising flour

75ml natural yoghurt (full fat or low fat, whatever you prefer)

2-3 tbsp milk (depending on how thick your cake batter is)

For the caramel;

50g soft brown sugar

50g unsalted butter

1 tin of condensed milk.

For the Buttercream;

120g unsalted butter

300g golden icing sugar

Pumpkin Seeds to decorate.

Method:

1) Preheat the oven to 160C/140C fan/gas 3. Butter and line a 22inch cake tin with parchment paper.

2) Cream together the caster sugar and the butter. Add the eggs one by one, adding a spoonful of flour after each addition to ensure the mixture doesn’t curdle. Beat in the yoghurt, then fold in the remainder of the flour.

3) Pour the mixture into the cake tin and bake for 1 hour and 20 minutes, or until a skewer comes out clean. Remove from the oven and leave to cool in the tin. Once cool enough to touch transfer to a wire rack.

4) For the caramel: Melt the butter and sugar in a saucepan, stirring to make sure they combine, once they have melted add the condensed milk, bring to a rapid boil. Boil for a few minutes until the mixture has thickened enough to cover a spoon. Remove from the heat and leave to cool.

5) For the Buttercream, cream together the butter and sieved icing sugar until smooth, add 3 tbsp of the caramel and mix thoroughly. If the buttercream seems too runny add more sugar.

6) Slice the now cool cake in half, spoon over half of the butter cream mixture. Pour 3-4 tbsp of the caramel on top of the buttercream. Place the second half on top, and decorate the top with the remainder of the buttercream, drizzle with caramel and sprinkle with pumpkin seeds.

Enjoy!

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Blueberry and Lemon Curd Cake

This recipe is ripped off the bbc good food website, so I’m not going to give it the injustice of rewriting it and attempting to make it my own. I’ve made it twice, once as a round cake and once as a loaf cake, and  it works perfectly either way. The blueberries go all gooey and jammy when they bake making the cake nice and moist, the lemon zest in the cake and the lemon icing on top give it a crackin’ kick. It’s a perfect spring/summer cake and is super easy. Its a slow cook cake, so it takes a wee while longer than normal to cook, but requires hardly any effort and is pretty fool proof! Here’s the deets…

Ingredients:

  • 175g softened butter , plus extra for greasing
  • 500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
  • 300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
  • 3 eggs
  • zest and juice 1 lemon , plus extra zest to serve, if you like
  • 200g self-raising flour
  • 175g golden caster sugar
  • 200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
  • 140g icing sugar

Method:

  1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
  2. Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Here’s a pretty poor quality photo of one of my attempts (bloody blackberry cameras are rubbish)

Enjoy!