Showing posts with label loaf cake. Show all posts
Showing posts with label loaf cake. Show all posts

Saturday, 13 June 2015


Having posted previously that I am not great at cakes (I don't have a particularly sweet tooth and I enjoy the variability of creating stuff to taste, not a set formula) when giving a virtually foolproof citrus loaf cake I have been a bit more experimental in this area lately.

My favourite recipes so far are here:

Mint Aero Bubble Slow Cooker Cake

(This is also a nice recipe for a chocolate loaf just in the oven without the aero bubbles)

Ginger Nuts

Vegan Ginger Cake

(I don't usually have self-raising flour and add half a teaspoon of baking powder per 2oz/50g plain. For the apple puree, a couple of chopped-up eating apples simmered in a couple of tablespoons of water and mushed up with a fork seems to work)

Jamaican Ginger Cake

(This is a lot less messy if you have scales you can zero if you weigh the treacle straight into the pan)

Cinnamon and Apple Loaf

(I peel the apple though)

Golden Syrup Cake

Second recipe is amazingly light and tasty. I melt the butter and syrup in a bowl over a pan of water (not sure if that is right, it is probably clear to people who often bake cakes). Light brown sugar seems to work okay as well if you haven't enough/any dark. Not sure why two different oven temperatures in recipe; I do it at 160 and check after 45 mins)

Left over frozen pastry for quick apple tarts

Sunday, 8 June 2014

Citrus Cake

If you already make nice cakes, this isn't the recipe for you!

Baking isn't really my thing, you have to be too precise, and it always seems a lot of time and effort for regrettably disappointing results but this simple recipe for a loaf cake produces consistent and presentable results for even reluctant bakers like me - foolproof! 

Whisk an egg, 4 fl oz of milk and 4 tbsps of vegetable oil in a bowl.

Grate in the zest of an orange or a lemon and whisk in 2 oz of brown sugar and 2 oz of white sugar.

Whisk in half a teaspoon of salt, 2 tsps of baking powder and 8 oz of plain flour and beat to make a batter.

Line a small loaf tin with greaseproof paper and pour in the batter. Put it in the oven heated to about 160c/GM4.

While the cake is cooking, add the juice of the orange or lemon to a pan with about 2 oz of white sugar (if you are using lemon juice, add a couple of tablespoons of water too, you need a total of about 100mls of liquid). Bring gently to the boil then simmer for about 5 minutes to make a syrup.

After about 25 minutes stab it with a thin knife or skewer. If there is wet batter stuck to the knife, put it back in and keep checking every 5 mins or so. (Don't worry about leaving holes in it.)

When the knife comes out clean, take the loaf out of the oven. Prog lots of holes down into it, then pour the syrup over to soak down into the holes and leave to cool.

(If you don't have any citrus fruit, this is still okay without any zest in the batter and using orange or lemon juice for the syrup or using just sugar syrup (100mls of water), or putting a few spoons of marmalade or lemon curd over the top)

You might also like:

Chocolate Mousse

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )