Archive for the ‘Cake’ Category

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Carrot Cup Cakes

Wednesday, November 7th, 2012

Bunch of carrots
1 cup vegetable oil
1 cup muscovado sugar
3 eggs
3 cups coarsely grated carrot – about 6 medium ones
1 cup chopped walnuts
2 1/2 cups self raising flour
1/2 tsp bicarb of soda
2 tsp mixed spice
cupcake/muffin cases

for the topping

30g butter
80g cream cheese
1 tsp grated lemon rind
1 1/2 cups icing sugar

to decorate (if you fancy)
green food colouring
orange food colouring
100g marzipan

Preheat oven to 180c. Place carrots and nuts in a large bowl.

Blend oil, sugar and eggs together (I use one of those stick blenders).  Mix into carrot and nut mixture, then stir in all the other ingredients.

Spoon into cupcake/muffin cases. Bake for around 25mins until a skewer comes out clean. Cool on a wire rack.

Mix together topping.  Colour half marzipan green and half orange and make miniature carrots to decorate your cakes.

When the carrot cakes are cool, either freeze as they are and decorate on another occasion, or top generously with the frosting and decorate with a marzipan carrot.

Posted in Butter, Cake, Carrot, Cream cheese, Egg, Flour, Lemon, Marzipan, Mixed spice, Sugar, Vegetarian, Walnuts | Comments Closed

Baked Cheesecake (a la Hugh Fearnley-Whittingstall)

Tuesday, October 2nd, 2012

Cut Lemon 

600g quark or mild fresh goat’s cheese (I used 500g quark and 100g greek yoghurt)
50g unsalted butter melted and cooled
2 tbsp medium oatmeal (I used 4 heaped desert spoons ready oats)
100g caster sugar
2 beaten eggs
2 tsp orange or lemon zest

Heat the oven to 170c.  Butter a 20cm springform cake tin. (I only had a 15cm one).

Beat the cheese until smooth and add butter, oatmeal, sugar, eggs and zest.  Mix well and spoon into tin and smooth top.

Bake for 25-30 mins until set and brown on top – (mine needed a 10mins longer in the smaller tin as it was deeper). 

Serve room temp with jam or fruit sauce.

Posted in Butter, Cake, Eggs, Lemon, Oats, Orange, Organic Box, Quark, Sugar | Comments Closed

Chewy Chocolate Crispy Cakes

Friday, February 24th, 2012

 This is a chewy version of the usual rice crispy cakes.  You can subsitute some of the crispies for raisins if you like.

1 Mars bar
1 Milky way
25g bar dark chocolate (bournville or green & blacks)
25g butter
100g rice crispies
1 tbsp golden syrup
1 tbsp milk
12 muffin cases

Break up chocolate and melt with butter and syrup over a very low heat in a saucepan, stirring regularly until it makes a thick, smooth mixture.  It takes around 10 minutes.  Add milk, and stir in well. 

Pour chocolate mixture quickly into rice cripies and mix well.  Divide between 12 muffin cases.

I usually make a double batch as they keep well in an airtight tin for a few days (if they aren’t eaten before that).

Posted in Cake, Chocolate, Recipe, Rice crispies | No Comments »

Cinnamon, Apple and Choc chip muffins

Wednesday, February 15th, 2012

Gala apple

dry
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp cinnamon

wet
2 eggs
1/2 cup sugar (or 2 tbsp honey)
1/2 cup melted butter (or 1/2 cup olive oil)
2 tbsp greek yoghurt
1 tsp vanilla extract
1 pot apple puree (I use a spare organix pot)
3/4 bar dark chocolate, chopped (or 1 cup nuts, raisins, cranberries or milk chocolate chips)

Preheat the oven to 200c.  Put out 12 muffin cases on a baking tray.

Mix all the dry ingredients apart from the chocolate and stir well.

In another bowl beat eggs, then add sugar (or honey).  Add yoghurt, vanilla, apple puree and butter (or oil).

Stir dry ingredients into wet, then stir in chocolate chips (or nuts etc).  Divide between the muffin cases and bake in the centre of the oven for up to 15 mins until a knife comes out of the mixture clean.  The tops should be nicely brown.

Leave to cool before eating (if you can).

Posted in Apple, Butter, Cake, Chocolate, Recipe | No Comments »

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