RECIPE | CHERRY AND ALMOND LOAF CAKE

I have a strange attachment to the safety of baking loaf cakes. I rarely find they ever go wrong and they are by far one of my favourite cakes to bake.

I baked this Cherry and Almond Loaf Cake a few weeks back when testing out some new 1lb loaf tins. I usually bake my loaf cakes in a 2lb tin but I love the idea of having two identical cakes of smaller size. One for yourself and one to share or to put in the freezer.

 Ingredients:

Cake:

175g Butter

175g Caster Sugar

3 Eggs

1tsp Vanilla Essence

75g Ground Almonds

175g Self-Raising Flour

1 1/2tsps Baking Powder

300g Glace Cherries

3tbsps Milk

Decoration:

5tbsps Icing Sugar

1tsp Water

1 handful of Flaked or Chopped Almonds

Instructions:

1. Preheat your oven to 180°C and grease and line a 2lb loaf tin (or alternatively two 1lb loaf tins).

2. Cream the butter and the sugar with a hand mixer or stand mixer until light and fluffy - this should take around 2-3 minutes.

3. Beat in the eggs and the vanilla essence until the mixture forms a smooth paste.

4. Sift the self-raising flour into the mixture, followed by the baking powder and the ground almonds.

5. Rinse and drain the glace cherries and then dust them in a few tablespoons of flour until they are lightly coated (this will stop the cherries from sinking to the bottom of the cake).

6. Add the cherries to the mixture and fold until it is well combined and the cherries evenly distributed.

6. Add the milk to loosen the mixture into a thick batter (use more or less milk if needed).

7. Pour the mixture into the loaf tin and place on the center shelf of your oven to bake for 40-50 minutes.

8. Once removed from the oven, allow the cakes to cool.

9. Mix the icing sugar with the water (it should be quite thick) and drizzle over the cake and sprinkle with flaked or chopped almonds to finish.

RECIPE | OAT AND COCONUT CRUMB LOAF

A healthyish take on the perfect cake for your cup of tea.

A loaf cake with texture, flavour and bite.

Ideal on it's own or slathered with a generous serving of your favourite jam. 

OAT AND COCONUT CRUMB LOAF

Ingredients:

Cake:

150g Butter/Margarine

175g Caster Sugar

3 eggs

1 1/2tsps Vanilla Essence

140g Self-Raising Flour

1tsp Baking Powder

50g Dessicated Coconut

25g Oats

100ml Creme Fraiche (I used Half Fat)

Crumb Topping:

2tbsps Oats

2tbps Coconut

2tbsps Demerera Sugar

Instructions:

1.  Heat your oven to 180ºC and line a 2lb loaf tin with butter and greasproof paper.

2.  Cream together the butter and the sugar until creamy and fluffy and light in colour - It's quicker and easier to do this with an electric hand whisk.

3.  Add the vanilla essence and eggs and whisk or beat until combined,

4.  Add the desiccated coconut, oats, self raising flour and baking powder to the wet mixture and beat until combined. Add the creme fraiche to the mixture and if it still feels like the batter is too heavy then add milk until it loosens.

5. Place the cake mixtures into the lined cake tin and then scatter evenly with the crumb topping mixture.

6. Place on the middle shelf of your pre-heated oven for 40-50 minutes until baked.

Leave to cool for at least 30 minutes before removing from the tin.

INSTAGRAM | #5

I have waited a while to do this one.

Mainly due to the fact that I have been very busy with work and I have not been baking/having all that much fun to document via photographs! But hey, here we go.

Here is a little round up of my life the past month in INSTAGRAM (from L-R):

1.  Fake tasche's and drinks for David's birthday.

2.  A badass batch of Mulled Wine!

3.  Home made Birthday Banoffee Pie.

4.  A rather sunken attempt at an All Bran loaf.

Usually a fail-safe recipe if you DON'T forget the baking powder!

5.  My first article in print for the Leeds Student newspaper.

6.  A beautiful winter sunrise.

7.  Me being silly with tinsel prior to a Christmas Meal.

8.  Toffee Pecan Mess!

9.  My White Chocolate Granola Blondies getting their bake on!

You can see more of my instagram snaps and follow me HERE.

RECIPE | COFFEE AND WALNUT LOAF

A classic cake turned into a LOAF. Oh how I love to make loaves.

They are kind to me because:
(a) They ALWAYS work and...
(b) It feels less naughty eating a loaf than a cake!

COFFEE AND WALNUT LOAF

Ingredients:

Cake:

90g Walnut Halves/Pieces

125g Butter

210g Caster Sugar

2tbsp Milk

1tsp Vanilla Essence

3tsp Instant Coffee

2tsp Cinnamon

300g Self-Raising Flour

2 Eggs

Icing:

2tsp Instant Coffee

2tbs Boiled Water

80g Icing Sugar

Instructions:

1.  Preheat your oven to 160°C and grease and line a 2lb loaf tin.

2.  Put the walnuts onto a baking tray and place them in the oven for 10 minutes. Give them a good shake after 5 minutes to make sure that all are nice and toasted. Once removed from the oven, split the walnuts into two halves and set aside.

3.  In a saucepan, place the butter, sugar, milk and instant coffee and simmer on a low heat, stirring until the butter has completely melted and you have a smooth mixture.

4.  Sieve the flour and cinnamon into a mixing bowl and in the middle make a well.

5.  Add the butter/coffee/sugar/milk mixture to the flour.Whisk the eggs with the vanilla essence and add them to the mixture, followed by half of the chopped walnuts. Stir the mixture until it is evenly combined.

6.  Pour (or slop!) the mixture into the loaf tin and then sprinkle the remaining half of the walnuts on top. Place the tin in the oven for 40-45 minutes (depending on your oven).

7.  Once removed, leave the cake in the tin to cool.

8.  Once it is cool enough to remove, take the cake out of the tin and place onto a wire cooling rack.

9.  To make the icing: Combine the hot water and coffee in a mug and then gradually add it to the icing sugar, stirring until it forms a nice gloopy consistency. Drizzle the icing over the top of the cake.

RECIPE | STICKY MARMALADE COURGETTE LOAF

Well hey there, would you look at that...another baking delight incorporating that funny green vegetable.

This one LOOKS and TASTES incredible and is also ridiculously easy to make.

STICKY MARMALADE COURGETTE LOAF

Ingredients:

Cake:

175g Self-Raising Flour

1tsp Baking Powder

150g Brown Sugar

150g Butter

3 Eggs

2tbsp Milk

1tsp Vanilla Essence

200g Grated Courgette

Zest of 2 Oranges

Sticky glaze:

3tbsp of your favourite Marmalade.

40g Caster Sugar.

Juice + Zest of 1 Orange.

Instructions:

1. Preheat your oven to 180°C. Grease and line a 2lb loaf tin.

2. Beat the butter and sugar together until creamy.

3. Add the eggs individually until they are mixed in well.

4. Add the flour and baking powder to the mixture, followed by the grated courgette, orange zest and milk.

5. Pour the mixture into the loaf tin and place on the middle shelf of your oven for 50-55 minutes.

6. To make the syrup: Heat the juice and zest of the orange in a pan and add the marmalade and sugar. Cook on a very low heat until a nice gloopy syrup forms.

7. Whilst the cake is still hot, take a skewer and jab the cake until your heart is content (this makes the cake extra moist as you are making nice little holes for the syrup to delve into).

8. Pour the sticky glaze over the loaf whilst it is still in the tin. Leave until cool and then remove it from the tin.

Even Paddington Bear would be proud.