Cakes

Sticky Fig Cake with Pistachio Praline

Ripe, pink fleshed figs are one of my very favourite fruits and pair brilliantly with so many other ingredients, from goats cheese and honey to cured hams and walnuts. In this cake I have used dried figs soaked in tea ( a method commonly used with dates to make sticky toffee pudding) to flavour the spiced sponge, then added a salty sweetness with the caramel drizzle and finished it off with a tangy mascarpone cheese icing, earthy pistachio praline and slices of fresh fig. Though the finished cake makes for a really beautiful centre piece, you could also enjoy it as a warm pudding with the salted caramel and a big scoop of vanilla ice cream.

Ingredients

For the sponge:

  • 300g dried figs, chopped
  • 325ml hot black tea
  • 185g soft butter
  • 275g light brown soft sugar
  • 1tsp vanilla extract
  • 4 eggs
  • 375g self raising flour
  • 1 1/2 tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch black pepper
  • pinch salt

For the salted caramel (this is a sort of cheats caramel- a bit like butterscotch sauce):

  • 50g butter
  • 50g golden syrup
  • 50g light brown soft sugar
  • 50ml double cream
  • pinch sea salt

For the pistachio praline:

  • 150g caster sugar
  • 200g shelled pistachios

For the mascarpone icing:

  • 200g mascarpone
  • 300ml double cream
  • 3-4tbsp icing sugar

Toppings (optional)

  • fresh figs and herbs

Method

  1. Preheat the oven to 170c fan (325F/ gas mark 3). Grease and line a deep square tin (around 22x22cm).
  2. Place the chopped dry figs in a bowl or jug and pour over the hot tea. Leave to infuse while you start making the cake batter.
  3. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and sugar along with the vanilla until light and fluffy. Add in the eggs one at a time, beating well between each addition.
  4. Once the eggs are incorporated, sift in the flour, bicarbonate of soda, spices and salt. Fold until the batter is smooth and all the ingredients are well combined then tip in your soaked figs (along with the tea) and fold once more.
  5. Tip the mixture into the prepared tin and level off. Bake for 45-50 minutes or until a skewer comes out clean with just a few moist crumbs attached when inserted.
  6. While your cake is baking, make the salted caramel. To do this simply pop the butter, syrup, sugar and cream in a saucepan and melt together. Once melted bring to the boil and let it bubble for a couple of minutes, then remove from the heat, add the salt to taste and leave to cool.
  7. Next, make the pistachio praline topping. Line a tray with greaseproof paper and put the sugar and pistachios in a heavy bottom pan. Heat gently until the sugar starts melting. Swirl the pan occasionally to coat the pistachios and prevent burning. Once the sugar has completely melted increase the heat and turn the pistachios with a wooden spoon until the caramel reaches a deep golden colour, then tip onto the prepared tray and leave to set hard.
  8. Lastly, make the mascarpone icing. In a large bowl (or bowl of a stand mixer with whisk attachment) whisk together the mascarpone, cream and icing sugar until you have a spreadable (but not overly whipped) consistency.
  9. Once your cake is baked, prick lots of holes all over the surface and pour on about 2/3 of the salted caramel, allowing it to sink into the sponge. Leave to cool in the tin.
  10. When your cake is completely cool you’re ready to decorate. Spread the mascarpone icing in an even layer all over the top and sides (or just the top if you like, it’s up to you!) and smooth with a palette knife. Use the remaining cooled caramel to drizzle down the sides then crush up the praline and sprinkle around the edges. Arrange the fresh fig slices on top and add some woody herbs (such as rosemary) for colour.

Enjoy!

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Chocolate Honeycomb Celebration Cake

Whenever I bake a chocolate cake (the layered kind, not the flourless, fudgy sort) I’m looking for a sponge which actually tastes of chocolate, is really moist without being overly dense and isn’t too sickly sweet. I’m always tweaking my go to chocolate cake with these characteristics in mind and think I’ve pretty much cracked it with this recipe. I’ve teamed the light chocolate layers with honeycomb toppers, salted toffee cream filling and a rich ganache coating here, but you could definitely fill it with chocolate buttercream if you want a pure chocolate fest.

Note: this cake is so extra and is definitely one for a special occasion- you could half the recipe and just coat with ganache if you’re after something indulgent but a little more modest

Ingredients (makes a tall 8 inch celebration cake- feeds 12-14 people)

For the cake:

  • 375g plain flour
  • 300g caster sugar
  • 85g cocoa powder
  • 2tsp baking powder
  • 2tsp bicarbonate of soda
  • large pinch sea salt
  • 3 eggs
  • 325ml milk
  • 175ml vegetable oil
  • 2tsp vanilla extract
  • 100g dark chocolate
  • 325ml just boiled water
  • 2tsp instant coffee granules

For the toffee cream filling:

  • 325g soft light brown sugar
  • 225ml double cream
  • 175g butter
  • pinch sea salt

For the ganache:

  • 200g dark chocolate
  • 150g milk chocolate
  • 300ml double cream

For the honeycomb (this makes more than enough- I use about half and store the rest in a jar for my many weak snacking moments):

  • 60g butter
  • 120g caster sugar
  • 60g golden syrup
  • 1 1/2tsp bicarbonate of soda

Method

  1. Preheat the oven to 170c (325F / gas mark 3). Grease and line two 8 inch cake tins.
  2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short stints, stirring often). Set aside.
  3. In a large bowl stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt. In a jug, lightly whisk the eggs, milk, vegetable oil and vanilla extract. Make a well in the dry ingredients and pour the contents of the jug into it. Stir the wet and dry ingredients together until well combined then add the melted chocolate and stir again (I just use a balloon whisk for this- nothing electric is required as you don’t need to incorporate much air).
  4. Pour your just boiled water over the instant coffee granules and once they’ve dissolved, gradually add to the chocolate batter, stirring gently with your whisk as you go. The final cake batter will be very thin but don’t worry, it bakes beautifully.
  5. Split the mix evenly between the prepared tins and bake for 45-55 minutes (until a skewer comes out clean with a few moist crumbs attached). Once baked leave to cool completely in the tins.

  1. While your cakes are cooking and cooling you can get on with the filling, ganache and honeycomb toppers.
  2. For the filling, place the cream and sugar in a saucepan and gently heat until the sugar has dissolved and you are left with a smooth caramel coloured cream. Set aside, add the salt (to taste) and cool completely. Once your cream has cooled take the butter and whisk (in a stand mixer or with electric beaters) until it reaches a light, whipped consistency then gradually add your cream mixture. Keep whisking this until it has thickened and is spreadable. Set aside for later.
  3. For the ganache chop up the chocolate and scrape into a heatproof bowl or jug, then heat the cream until it just reaches boiling point and pour directly on top. Leave for a couple on minutes then stir to make sure the chocolate has melted into the cream leaving you with a smooth ganache. Set aside to cool and thicken.
  4. For the honeycomb line a baking tray with some lightly oiled baking paper then place the butter, sugar and golden syrup in a saucepan. Gently heat until all the ingredients start melting together then stir to combine. Turn up the heat and leave to bubble until it reaches a deep golden colour then add the bicarbonate of soda and briefly mix to make sure it’s evenly distributed- it should now start bubbling up and becoming lacy in appearance. At this point pour it quickly onto the lined baking tray and leave to set hard.
  5. Once you’ve made all your elements and they’ve cooled to room temperature you’re ready to assemble the cake. To do this slice any uneven tops off your sponges then slice in half horizontally, leaving you with four layers.
  6. Sandwich the layers on top of one another, filling with the toffee cream as you go. Once stacked, spread any remaining toffee cream all over the cake and then chill for 10 minutes (this setting time makes it easier to cover the cake neatly in ganache).
  7. After chilling the cake spread the ganache all over its surface. I used a palette knife to create a line pattern on my cake to tie in with the honeycomb theme but you could make it super sleek and smooth or go for a really rustic look- it’s up to you. To finish it off break up the honeycomb and use as decorations; I also made some toppers by setting melted chocolate over bubble wrap, but it really isn’t necessary!

I hope you all enjoy this recipe- my family and friends went absolutely mad for it so it’s definitely worth the effort if you’re up for a little bit of a baking project!

Peach and Blueberry Hazelnut Crumble Cake

Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.

Ingredients (serves 10-12):

For the crumble topping:

  • 100g plain flour
  • 50g caster sugar
  • 85g hazelnuts, chopped
  • 75g butter, melted

For the cake:

  • zest 1 lemon
  • 225g soft butter
  • 175g caster sugar
  • 3 eggs
  • 400g ripe peaches, blitzed into a chunky puree
  • 200g wholemeal self raising flour
  • 1tsp baking powder
  • pinch salt
  • 100g finely chopped hazelnuts
  • 1 peach, finely sliced
  • large handful blueberries

To serve:

  • dollop creme fraiche or greek yoghurt
  • drizzle of honey

Method:

  1. Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
  2. Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
  3. Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
  4. Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
  5. Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.

Enjoy!

Gooseberry and Elderflower Layer Cake

Layers of zesty elderflower sponge sandwiched together with tart gooseberry compote and lightly whipped elderflower cream make up this delicious nod to the British countryside. Bake it for a special mid-summer occasion or round off a Sunday lunch with a generous slice.

Ingredients:

  • 275g soft butter
  • 275g caster sugar
  • zest 1 lemon
  • 5 eggs
  • 275g self raising flour
  • 3-4tbsp elderflower cordial

For the gooseberry compote:

  • 500g fresh (or frozen and defrosted) gooseberries
  • 75g caster sugar
  • 50ml water

For the elderflower cream:

  • 600ml double cream
  • 4-5tbsp elderflower cordial
  • 1-2tbsp icing sugar

Method:

  1. Preheat the oven to 170c. Grease and line two 8 inch cake tins.
  2. Place the butter, sugar and zest in a large bowl (or bowl of a stand mixer with paddle attachment) and cream together until light, pale and fluffy.
  3. Add in the eggs one at a time, beating well between each addition to ensure they are fully incorporated. Now tip in the elderflower cordial and briefly mix once more to distribute it evenly through the batter.
  4. Sift over the flour and fold in with a large metal spoon. Split the mixture between the two prepared tins and level out. Bake for 35-45 minutes or until a skewer comes out clean when inserted.
    While the cakes are baking, make the gooseberry compote. Put the gooseberries, sugar and water in a saucepan and gently heat, stirring occasionally, until the fruits are soft and a loose compote has formed (10-15 minutes).
  5. When the cakes are ready, leave to cool completely in the tins. While they cool, make the elderflower cream. To do this simply whisk together the cream, cordial and sugar until soft peaks form.
  6. Once all your elements are cool, assemble the cake. Spread a generous layer of compote and several dollops of elderflower cream between each sponge, then finish with a few sprigs of elderflower for a simple, effortless summer pudding.

Enjoy!

Carrot, Apple and Walnut Loaf with Maple Icing

Looking at the photographs of this cake, you could be fooled into thinking it’s mid Autumn and the trees are turning. They’re not, but given the weather here in the UK (it’s pretty miserable; grey skies and that fluffy rain which get’s you far more wet than you’d think) it might as well be. With this in mind I thought I’d bake something spiced, nutty, simple and comforting to combat the bad weather blues: enter this moist carrot and apple loaf cake laced with cinnamon, ginger and walnuts topped with maple cream cheese frosting…

Ingredients:

  • 225ml vegetable oil
  • 225g soft light brown sugar
  • 4 eggs
  • 125g grated carrot
  • 125g grated apple
  • 225g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 2tsp cinnamon
  • pinch salt
  • 100g chopped walnuts
  • zest 1 lemon

For the icing;

  • 5tbsp maple syrup
  • 2 heaped tbsp icing sugar
  • 250g cream cheese (full fat)
  • 100ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a large loaf tin with baking paper.
  2. Place the oil, sugar and eggs in a large bowl (or bowl of a stand mixer with paddle attachment) and, using electric beaters, beat together until voluminous and well combined. Now add the grated carrot and apple and briefly beat again to evenly distribute.
  3. Sift the flour, bicarbonate of soda, spices and salt over the wet ingredients and beat in until just combined. Lastly, fold in the walnuts and lemon zest. Pour the batter into the prepared loaf tin and bake for 40-50 minutes until a skewer comes out clean when inserted. Cool in the tin.
  4. While the cake is cooling, make the maple cream cheese icing. Simply whisk together all the ingredients until thick and spreadable.
  5. Once the cake is completely cool, top with the cream cheese icing and some walnuts, edible flowers or apple crisps, if you’re feeling fancy.

Enjoy!

Soured Cream Chocolate Cake with Salted Caramel Buttercream and Almond Brittle

This isn’t a sophisticated cake. There is nothing particularly fancy or groundbreaking about the flavours or decoration; however, sometimes (and by sometimes I mean far more often than is deemed acceptable) I just crave a proper, dense, delicious chocolate hit, and for that this delivers every time (whether smothered in salted caramel buttercream or chocolate ganache- I’ll take either).

Ingredients:

  • 300g caster sugar
  • 300g soft butter
  • 225ml soured cream
  • 3 eggs
  • 2tsp vanilla extract
  • 75g cocoa powder
  • 300g plain flour
  • 1 1/2 tsp baking powder
  • 1tsp bicarbonate of soda
  • pinch salt

For the buttercream:

  • 100g soft butter
  • 100g salted caramel sauce
  • large pinch salt
  • 500g icing sugar
  • 2-3tbsp milk

For the brittle:

  • 200g caster sugar
  • 100g almonds

Method:

  1. Preheat the oven to 180c. Grease and line a 10 inch cake tin.
  2. Place the sugar and butter in a large bowl (or bowl of a stand mixer) and cream together until light, pale and fluffy. In a jug whisk the eggs, soured cream and vanilla. Add to the creamed mixture in 3 additions, beating well between each to ensure they are fully incorporated (add a little of the flour if you’re worried about curdling).
  3. Sift the cocoa powder, plain flour, baking powder, bicarbonate of soda and salt over the wet ingredients and mix to combine. Pour the batter into the prepared tin and bake for 45-55 minutes until a skewer comes out clean when inserted. Once baked leave to cool in the tin.
  4. Now make your brittle. Line a tray with lightly oiled baking paper. Place the sugar and almonds in a heavy bottomed pan and heat until the sugar melts. Tip the pan to coat the almonds in the caramel and leave it until it reaches a deep golden brown then pour onto the prepared baking paper. Use a wooden spoon to move the almonds around into a single layer, then leave to set hard.
  5. For the salted caramel buttercream (this is a bit of a guilty pleasure- it’s obviously very sweet so you could coat the cake in a dark chocolate ganache if you’re more grown up than me), simply beat the soft butter, caramel sauce and salt (I will be posting a recipe for salted caramel sauce soon if you’d like to make your own, otherwise just buy shop bought!) together until creamy, then gradually add the icing sugar until it reaches a light and thick consistency. Lastly, loosen up with a few drops of milk if necessary (do this by eye).
  6. To assemble, remove your cake from the tin and smother in buttercream. Break up the brittle and use as shards, or smash into a crumb and sprinkle over the top of your finished bake.

Enjoy!

Lemon, Thyme and Honey Cake

I’ve been back in my winter coat and even wore a scarf yesterday due to the fact that the weather here in the UK has been akin to a small child throwing a tantrum… that said, when I made this cake (and naturally spent the day inside) it was gloriously sunny and something light and zesty was in order. This is essentially a lemon drizzle with a couple of welcome extras; a subtle hum of thyme and a honey spiked tangy cream cheese icing- the perfect understated but delicious cake for a casual summer get together.

Ingredients:

  • 225g soft butter
  • 225g caster sugar
  • zest 4 lemons
  • 1tbsp chopped thyme
  • 4 eggs (free range)
  • 225g self raising flour
  • 2-3tbsp milk

For the lemon drizzle:

  • 3tbsp runny honey (local where possible)
  • 2tbsp caster sugar
  • 125ml lemon juice

For the lemon cream cheese frosting:

  • 300g cream cheese
  • 50ml double cream
  • zest 2 lemons
  • 3tbsp runny honey (plus extra for a final drizzle, if you like)

Method:

  1. Preheat the oven to 170c. Grease and line a square baking tin.
  2. Place the butter, sugar, lemon zest and thyme in a bowl (or bowl of a stand mixer) and cream together until pale and fluffy. Add the eggs one at a time, beating well between each addition. Once the eggs are thoroughly incorporated, sift in the flour and pour in the milk. Fold gently until well combined then scrape into the prepared tin and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
  3. While the lemon and thyme sponge is cooking, make the lemon and honey drizzle. To do this simply put the honey, lemon juice and caster sugar together in a small saucepan and heat until the sugar has dissolved and formed a syrup. Set aside.
  4. When the cake is ready, skewer holes all across the surface and pour the drizzle evenly over the top, allowing it to soak in. Leave to cool completely in the tin.
  5. While the cake is cooling, make the cream cheese icing. Place the cream cheese, double cream, honey, lemon zest and icing sugar in a bowl and whisk until thick. Spread a generous layer over the completely cooled cake and drizzle with any extra honey.

Enjoy!