Category: cake

Categories
apples cake food

norwegian apple cake

Friends of ours moved into a new house this year. One of the biggest surprises was the absolute glut of apples provided by the ancient tree in their garden. We came home with a baleful after visiting so I dusted down this recipe, a favourite of Mrs Spud’s that her mum makes.

Adapted from a recipe by Jennie Reekie. It’s from a fantastic selection of books by Marks and Spencer (St Michaels if you want to be picky) that I have one of. They’re readily available second hand as they were so ubiquitous in the late 1970s. https://amzn.to/3dIxJOu

Video version of the recipe here:

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norwegian apple cake

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10
Author Gary @ BigSpud

Ingredients

  • 2 eggs
  • 225 g sugar
  • 100 g butter
  • 150 ml milk
  • 175 g flour
  • 15 ml baking powder
  • 5-6 apples about 750g

Instructions

  • Preheat the oven to 180C, and line a 15cm baking dish or tin. Mix the eggs and sugar together until light and leave a trail when dripped from a whisk.
  • Meanwhile simmer the milk and butter together, then whisk into the egg mixture. Fold in the flour, baking powder and a pinch of salt. Tip into the baking dish.
  • Peel, core and slice the apples. Layer on top of the cake batter and bake for 40-50 minutes, or until golden brown and a skewer inserted comes out clean. Leave to cool before serving.
Categories
cake cheesecake food peaches sweets

m&m’s cheesecake

The in-laws recently returned from the States laden with ‘candy’. I had to resist the urge to cram it all down my throat in one go, and decided to turn some of it into a cheesecake.

There was all sorts in there. Pop Tarts (are they still around over here? The most absurd excuse for breakfast ever), Baby Ruths, random chocolates and quirky flavour M&Ms: peanut butter; and pretzel. Both were interesting and the peanut butter ones have that moreish salt/sweet character.

I thought I’d whack some of the Cookies ‘n’ Cream Pop Tarts *COUGHoreoCOUGH* in the base and was surprised how well they worked. With the aforementioned peanut butter M&Ms providing a little burst every so often, the peaches were helping offset some of the guilt and help cleanse the mouth.

Not an everyday treat, but very enjoyable.

M&M cheesecake (serves 6 – 8):

For the base:

2 Cookies & Cream Pop Tarts

50g Bourbon biscuits

15g butter, melted

For the filling:

150ml double cream

150g cream cheese

1 tablespoon caster sugar

2 bags Peanut Butter M&M’s

To finish:

1 tin of peaches, drained

  1. Whizz the Pop Tarts and biscuits together to dust and stir in the butter. Pack into an 18cm springform tin and place in the freezer.
  2. Whisk the cream, cream cheese and sugar together until completely smooth, then stir in the M&M’s. Pour this on top of the biscuit base, cover and leave in the fridge for at least two hours.
  3. Before serving, arrange the peaches on top.
Categories
cake chocolate food

exploding chocolate cakes

There are few simpler pleasures in life than cooking with your children. Baking cakes with a toddler can be a source of tremendous fun. We knocked these absurd little fairy cakes out one rainy afternoon, and had to make more the next day as they went down so well.

The secret ingredient is Heston’s Chocolate Popping Candy – great fun!

Exploding chocolate cakes (makes 12):

225g butter

225g granulated sugar

4 eggs

225g plain flour

1 tablespoon baking powder

25g chocolate-covered popping candy

For the chocolate sauce:

50g cocoa

50g icing sugar

  1. Preheat the oven to 180C. Cream the butter and sugar together and beat in an egg one at a time. Fold in the flour, baking powder and popping candy. Divide into 12 paper cases and bake for 10 – 12 mins until golden, risen and cooked through.
  2. While the cakes cool, make the sauce. Combine the cocoa and sugar and gradually add water a splash at a time to get an oozy paste. Slice the top off a cake, fill with sauce, replace the lid and drizzle a little more over to serve.
Categories
cake chocolate food

yoghurt tea loaf

I hate slugs. Not for slimy, yukky reasons, but because they wreak havoc on my nascent courgettes. I accepted all kinds of advice, one of which was scattering broken egg shells around the plants. So this cake was a good excuse to break some eggs.

This is from The Yeo Valley Great British Farmhouse Cookbook. It’s a new book from the yoghurty people. It’s full of recipes like slow-roasted pork and apples, smoky bacon meatballs, and chocolate chip cookies. All of them are well-explained homely fare.

And that it’s downside really. It’s all good honest food but all predictable stuff. Nothing here is going to change the way you cook, nor probably anything that will linger long in the memory. It’s a collection of safe, comfortable recipes that you probably already have a method for. Much more interesting is the collection of DIY dairy tips – how to make your own creme fraiche, that sort of thing. I would’ve preferred a book that leaned heavier on their dairy specialism to give it a unique character.

This cake was taken from theirs; substituting their raspberries for chocolate. The eggshells didn’t deter the slugs though. I had to repot them to high shelves.

Yoghurt tea loaf (makes a 1kg loaf):

250g plain flour

2 teaspoon baking powder

Pinch of salt

115g soft butter

225g caster sugar

2 large eggs

100g natural yoghurt

25g ground almonds

100g dark chocolate, chopped

100g granulated sugar

  1. Preheat the oven to 180°C. Sift together the flour, butter and salt. Cream the butter and sugar together until fluffy then beat in the eggs one at a time. Alternately fold in the flour and yoghurt, followed by the almonds, then stir through the chocolate.
  2. Spoon the batter into a greased or silicone loaf tin and bake for 45 minutes. Cover with foil and bake with another 25 minutes until a skewer comes out clean. When cooked scatter some sugar over the top. After 5 minutes resting remove from the tin to cool. Serve in thick slices.
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