Tag Archives: Procrasti-baking

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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Banoffee Cake.

The finished product.

I’m a massive fan of banoffee pie, so easy to make but horrifically calorific. I’m also a big fan of banana cake, so I thought I’d experiment with an amalgamation of the two. Banana cake is typically quite moist and thick (hence why its quite often referred to as banana bread) so your cake will not be as light and fluffy as a normal sponge, one way around this I suppose would be to substitute real bananas for banana liquor (De Kuyper Creme de Bananes is pretty great and easy to get hold of). But I stuck with a standard Banana Bread style cake, it’s filled with whipped cream flavoured with caramel and then a few banana chips on the the top (Holland and Barrett is the best place for these, they’re around £1 a bag). Here’s the full deets…

Ingredients.

For the cake:

6 over-ripe bananas

140g butter or margarine

350g caster sugar

4 eggs, beaten

1 tsp salt

1tsp bicarb of soda.

For the toffee/caramel sauce:

75g unsalted butter

50g caster sugar

50g muscovado sugar

50 ml double cream.

For the filling/topping:

300ml double cream.

Banana chips to decorate.

Method:

1) Preheat the oven to 180 degrees, Gas mark 4.Cream together your butter and sugar for the cake, add into the mixture the mashed up bananas and eggs, beat vigorously. Then add the dry ingredients, the flour, bicarb of soda and salt. It’s easiest to do this is a food processor, as the bananas add a different texture which will leave your arms very sore if you’re trying to mix by hand! Once smooth and all blended together, pour into two lined sandwich tins, or cook in batches, whatever suits. Cook in the middle of the oven for around 50 mins, but maybe check after 45, pop a knife in and if it comes out clean, you’re done.

Leave to cool.

2) For the caramel, it’s pretty simple, put all the ingredients in a saucepan apart from the cream. Simmer on a medium heat until everything is combined, and the sugars have dissolved. Once this happens, take off the heat and mix in the cream. Leave to cool. It’s essential that the caramel is totally cool, otherwise it will melt the cream when you mix it together.

3) Whip your cream till it’s thick enough that it doesn’t fall from a spoon and is spreadable. Mix in the majority of the now cool caramel, leaving some to decorate the top of your cake. Fold this in, do not beat, as you will over work the cream.

4) Level one of your cakes, so that when filled it sits evenly underneath the top cake. Then spread 1/3 of the cream mixture and sandwich the two cake together.

5) Spread the remainder of the cream mixture across the top and sides of the cake, try to make it al evenly covered with no gaps. The decoration is your preference, you could leave the sides exposed, it’s totally up to you.

6) Decorate, sprinkle the banana chips and remaining caramel across the top. You could decorate with many other things, fresh banana, chocolate, small toffee chunks, the world’s your oyster!

7) Eat (but probably not too much)

Here’s the obligatory song to accompany your baking, I guess it has to be the Beastie Boys, RIP MCA.