Tag Archives: cake

Sugar, Oh Honey, Honey

Unusually I didn’t want to make a chocolate cake, so I gave this a whirl…

Honey Cake!!!

  • 225g Unsalted Butter
  • 250g Clear Honey + 2tbsp to Glaze
  • 100g Dark Muscovado Sugar
  • 3 Large Eggs
  • 300g Self-Raising Flour

 

Preheat the oven to 160°C and line an 8inch round cake tin.

Melt the butter, honey and sugar gently and once liquid bring to the boil for a couple of minutes. Oh, sugar, sugar.

Leave this liquid gold to cool down before beating in the eggs.

Sift the flour into a bowl then like a silver sunshine, pour that sweetness over it, drip drap, drip.

Oh, please mix both them together. Whoa yeah, sugar, you got honey.

Beat till it’s smooth and pour that mixture in the tin.

Bake for 50mins and turn out onto a rack.

Warm the other honey and brush over the cake.

Cool, cut, eat, enjoy…

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Cookies and Cream Cupcakes

There are so many recipes out there for cakes with Oreos in them and I’m going to throw another one into the mix.

Get over it…

Cookies & Cream Cupcakes!!!

  • 225g Unsalted Butter
  • 225g Caster Sugar
  • 225g Self-raising Flour
  • 1tsp Baking Powder
  • 4 Eggs
  • 1tsp Vanilla
  • Pack of Oreos

for icing

  • 375g Icing Sugar
  • 225g Unsalted Butter
  • Pinch of Salt
  • Pack of Oreos

Get your oven preheated to 175°C. Whack some cases into muffin tins, you might get 18 cakes but the way I fill I only ever get around 15.

Sod it, beat all the cake ingredients together except the Oreos, once pale, crush a packet of Oreos in and give a good mix. Fill the cake cases, stick in the oven for 20 minutes. Take out and cool on a wire rack.

When you want to ice them, beat the hell out of the icing sugar, butter and salt. Crush another packet of Oreos into the icing and mix up. Dollop big spoons of icing onto each cake and then ram them in your face hole.

That’s it, there’s nothing to them really. I usually use half and half original Oreos and Chocolate ones but the shop didn’t have any. But there’s nothing stopping you adding any cream filled biscuit like Bourbons or Custard creams. Experiment a bit, sub in 50g cocoa or even custard powder for 50g of the flour. You could even go mental and forget the cream part and stick something like Jammie Dodgers or Viscounts in there.

Oreo cupcakes


Suck on my Chocolate Salty Caramel Nuts

I’m going to do some baking, do you have any requests? “None in particular – chocolate, salted caramel, almonds, pistachios.”

Well I would say that was pretty specific wouldn’t you? I could only really think of one thing that had all of those things.

Chocolate Caramel Nut Cake with Extra Salted Caramel Sauce!!!

For the caramel nutty top of the cake. (use what ever nuts you want)

  • Couple of tbsp of Pistachios
  • Couple of tbsp of Almonds
  • Couple of tbsp of Pecans
  • 40g Unsalted Butter
  • 55g Brown Sugar
  • 2tbsp Double Cream

For the cake.

  • 125g Unsalted Butter
  • 220g Brown Sugar
  • 3 Eggs
  • 150g Self Raising Flour
  • 35g Plain Flour
  • 1/4 tsp Bicarbonate of Soda
  • 35g Cocoa Powder
  • 100g Dark Chocolate
  • 180ml Milk

For the Salted Caramel Sauce.

  • 75g Unsalted Butter
  • 50g Light Brown Sugar
  • 50g Caster Sugar
  • 50g Golden Syrup
  • 125ml Double Cream
  • 1/2 tsp to 1 tsp Sea Salt (depending how salty you like it)

This one is a bit more complicated than the other things I have done in this blog, but still it isn’t difficult. The oven needs to be heated to 160°C when you’re ready to get your bake on. This cake fills a 20cm deep round cake tin that you need to grease and line the bottom.

First thing to do is make the caramel for the top (bottom (this is an upside down cake)) . Stir the butter, sugar and cream in a saucepan over a low heat until the sugar has dissolved then bring to the boil for a couple of minutes. As Mrs TramP wanted salted caramel I actually put a pinch or so of salt into this caramel as well. Pour the caramel into the lined cake tin and then sprinkle over your nuts, I crushed my nuts a bit first. You then need to try and fit this into the freezer while you make the cake mix to set the caramel.

Now for the cake. You need to beat the butter and sugar until lovely and light and fluffy, as I’m using brown sugar in this recipe it’s a bit more of a pain in the arse to get it fluffy, but keep beating and you’ll get there. Beat the eggs in one at a time, each time getting the mixture fluffy again. Now you just have to mix in the flours, baking soda, cocoa, chocolate and lastly the milk. This is quite a thick mixture.

Get the frozen cake tin out and spread the cake mix on top of the nutty caramel base. Bang it in the oven for about an hour and ten minutes or until cooked. Once cooked, cool for 15 minutes in the pan before turning out (upside down) onto a wire rack.

While the cake is cooling you can make the extra Salted Caramel Sauce. As sauces go this is pretty easy, just melt the butter, sugars and syrup in a sauce pan, boil for three minutes, add the cream, add the salt (a tsp is pretty salty), stir it all up, simmer for another minute and then boom it’s done. The sauce should keep for a couple of weeks if you don’t use it all eating this cake. You can just heat the sauce a bit in the microwave to get it runny again.

Cut your self a slice, pour over some sauce, eat it, and try not to have a heart attack.


When life hands you Lemons…make Lemon Cake!!!

Well Mrs TramP started her job down in London a couple of weeks ago and I’ve been job hunting (anyone got an Analyst job going in London?). Last week I felt like baking after a hectic week of interviews but having left work and being home alone I decided against making a cake or cakes that I would ultimately have to eat all of myself. Luckily Mrs TramP is back for the weekend so I can bake, eat most of what I make and pretend she had at least half. As this week has been seriously hot I decided to make something at least a bit summery, and wasn’t in the mood for chocolate (what am I saying).

Lemon cake it was, but which one? Searching through a few of my many many cook books it came down to a battle between the French Men. Michel Roux vs Raymond Blanc. Both recipes are very similar, the main difference being the glazing technique they each use. Michel Roux made two smaller cakes and Raymond Blanc just one, as I had the correct size tin for Raymond Blanc’s recipe I opted for that one. So lets get down to business….

Lemon Cake!!!

  • 5 Medium Eggs
  • 300g Caster Sugar
  • 140ml Double Cream
  • Zest of 3 Lemons Finely Grated
  • 25ml Dark Rum (finding miniatures in Manchester was a pain in the arse)
  • Pinch of Sea Salt
  • 80g Unsalted Butter, melted
  • 240g Plain Flour
  • 1/2tsp baking powder
  • 50g Apricot Jam, warmed
  • Zest of 1 Lemon Finely Grated
  • 3tbsp Lemon Juice
  • 150g Icing Sugar

This is another cake that needs the oven heated to 180°C. Grease and line a 26x9cm loaf tin and set aside until ready to fill.

Grab a big bowl, chuck in the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Whisk that all up nicely then sift in the flour and baking powder and whisk it up again until lovely and smooth. Basically that’s it, wasn’t hard now was it. Pour the mixture into the loaf tin you prepared earlier, level out the top and bang in the oven for 50mins to an hour. Once cooked turn out onto a wire rack and cool for 10 minutes. This is where Raymond and Michel differ the most in this recipe.

Michel had an extra shot of rum that he sprinkles over the cakes as they come out the oven and then lets them cool down. He bangs the oven up to 240°C. Heats the jam up and covers the top and sides and leaves for 5 mins. Then mixes the icing sugar and lemon juice (no zest)  in a bowl to form a smooth icing and spoons over the top, he then whacks the cakes in the oven for 20 seconds to set the glaze.

As I said I chose to make Raymond’s cake so carried on with his technique which is a bit different. After the cake has cooled for 10 minutes, brush the cake with the warm jam then leave for 5 minutes to set. Mix the lemon juice and zest with the icing sugar and warm on a low heat to 35°C until smooth. Brush the icing evenly over the cake and leave to set again for  a couple of minutes. Bang the cake back in the oven on a baking tray but turn the oven off and leave for 3-5 minutes to dry the glaze.

Take the cake out of the oven, allow to cool down before slicing and enjoy with a nice cup of tea (I don’t actually drink tea).


#BakerBrothers Chocolate Cake

Not really having any time to make this on valentines day I gave it a go yesterday. I was intrigued by the lack of flour and the volume of chocolate which is about double what I would normally use in a chocolate cake. So here goes.

Baker Brothers ‘Get Out of Trouble’ Chocolate Cake!!!

  • 250g Unsalted Butter
  • 500g Very Good 70% Chocolate
  • 250g Caster Sugar
  • 10 Eggs Separated

This should fill a 9″ Round Deep springform cake tin. I only ever line the bottom with some grease proof paper. Cut a square of grease proof a bit bigger than the bottom of the tin, take the bottom out, turn it upside down, put the paper over the top, then clip the tin back on. This should give you a nice lined bottom to the tin with extra paper sticking out the bottom of the pan that makes it really easy to get the cake off and you don’t end up with the edge of the grease proof eating into the bottom of the cake.

Well there isn’t that much to this cake. You’ll want your oven at 180°C when you’re ready to get baking.

First step is to get the chocolate and butter melted. Do it how ever you want, over a pan of gently simmering water is typical. When it’s all melted (probably going to take a while, there is a lot of chocolate and butter to melt) take it off the heat and let it cool down. But if you have been gentle it shouldn’t really be hot anyway.

While the chocolate is melting you can beat the sugar and egg yolks together until they are very pale and fluffy, I’d use an electric mixer if I were you. Once lovely and light and fluffy pour the melted chocolate buttery goodness into the yolks and sugar and beat until smooth and glossy. Look at all that chocolate, you know it’s going to be good.

Whisk the egg whites to stiff peaks then gently fold into the chocolate mix with a metal spoon a bit at a time keeping as much of the air in as possible. It should look light and fluffy and chocolatey and lovely. Don’t be tempted to just dig in with a spoon and eat it all until you’re in a chocolatey, raw egg, sugary coma.

Now just pour this lovely mix into your tin and bang in the preheated oven for 30 to 40 minutes. Don’t worry if the middle is still gooey, this is what you want.

Try to let it cool down a bit and serve with a big dollop of cream.

It should be extremely rich and chocolatey, but ever so light, fluffy, gooey and melt in the mouth. Seriously what more do you want from a chocolate cake?