Recipe: Orange layer cake

I'm a massive fan of citrus flavoured cakes so this orange layer cake was always going to be a winner.  I slightly adapted the Mary Berry recipe to cut out the glaze she suggested. Instead I just used plain buttercream in the middle. It's a really simple cake to make and it went down a treat at the BBQ I made it for.

Ingredients
225g baking spread
225g self-raising flour
1 tsp of baking powder
100g caster sugar
100g soft brown sugar
4 large eggs
Zest of two oranges

For the buttercream
150g unsalted butter
300g icing sugar

Method
1. Heat the oven to 180 / 160 fan / gas mark 4. Grease two cake tins liberally with butter and line with parchment paper.

2. Keep a quarter of the orange zest back then put all the cake ingredients into a stand mixer and mix until combined and smooth.

3. Divide the mixture evenly between the two tins. Bake for around 20 minutes but keep an eye on it as it cooks very quickly! As you can tell because it looks a little brown around the edges...

4. Once cooked, leave in tins for five minutes before taking out the cake and placing it on a wire rack to cool down.

5.  Put the butter and icing sugar into a bowl and beat until it is light and fluffy. Spread half the butter on one half of the cooled cake. Then sandwich both the cakes together.

6. Mix in the remaining orange zest with the rest of the icing sugar. Smooth on the top of the layer cake.

7. Cut yourself a big slice and tuck in!

As always I would love to know what you think of this and if you try it yourself. Just drop me a tweet to let me know!

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Recipe: summer fruit drizzle cake

It feels like it's been an age since I've had time to do some baking so I took advantage of some free time on Bank Holiday Monday. It's made me realise how much I've missed locking myself away in the kitchen and just concentrating on the task at hand. I wanted something simple with ingredients I didn't need to do a big shop for. The end result was this delicious summer fruits drizzle cake from Good Food. It came together wonderfully and couldn't be easier to make.

Ingredients
2 large eggs
2 teaspoons of vanilla extract
175g of strawberries, halved and blueberries
140g granulated sugar
1 teaspoon of lemon juice
175g of Stork baking margarine
175g caster sugar
250g self-raising flour

Method
1. Heat the oven to 180 degrees / 160 degrees fan oven / gas mark 4. Line a loaf tin with parchment paper and grease liberally with butter.

2. Put the butter, caster sugar, flour, vanilla extract and eggs into a large bowl or stand mixer. Beat until pale and creamy. Keep in mind the mixture will be quite thick so don't worry!

3. Scatter 1/3 of the cake mix into the tin then scatter a small handful of fruit evenly. Then pour over another 1/3 of the mixture and repeat the fruit process. Finally pour over the remaining mixture before popping in the oven.

4. Cook for around an hour - pop some tin foil over the top if it starts to go too brown too early.

5. Once cooked, leave it in the tin on the side while you make the drizzle mixture.

6. Put the remaining fruit in a bowl with the lemon juice and sugar. Give it a good stir, slightly mashing up the fruit as you go. It should turn into a pink paste.

7. Pour over the top of the cake and leave it to set in the tin and fully cool down.

8. Once it's all cooled down, cut yourself a slice and tuck in!

I'd really love to know if you attempt this at home so please do drop me a tweet. Happy baking!

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Recipe: Apple cider cake

When Waddlegoose offered to send me some of their cider to try, I immediately thought of baking with it. Coming in two delicious flavours, crisp apple and fruity berry,  the first flavour seemed the perfect one to create a cake. The flavoursome new launch from Aspell, gave the cake a delicious flavour without being too over-powering. It's even better the next day served with a steaming hot cup of tea!

Taken from a Paul Hollywood recipe

Ingredients
100g unsalted butter
100g unrefined light muscovado sugar
2 free range eggs
225g plain white flour
1 tsp bicarbonate of soda
1 tsp of cinnamon
150ml of cider

For the glaze
Icing sugar
Cider

Method

1.  Heat the oven to 160 degrees - adjust the temperature if you don't have a fan oven. Grease a cake pan and line with baking paper.

2. Beat the better and sugar together using an electric hand mixer. Once fluffy, beat in the two eggs.

3. In a separate bowl, shift the flour, cinnamon and bicarbonate of soda together.

4. Using a metal spoon, fold in a third of the flour into the beaten mixture. Then half the cider. Fold in another third and then the rest of the cider. Finally fold in the final third of flour.

5. Transfer the mixture into the prepared cake tin. Cook for around 30 minutes. Keep an eye on it as mine was ready within 20 minutes.

6. Leave the cake to cool in the tin for 20 minutes before taking it out and leaving it to cool full on a wire wrack.

7. Once cool, it's time to make the glaze. Mix icing sugar and cider together to create a thin glaze. How much you use is depending on your taste. Pour over the cake before leaving to dry.

8. Tuck in and enjoy!

As always please do tweet me if you try this cake at home. It's definitely one I'll be trying again!

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Recipe: Coconut and Lime Cake

Loaves are fast becoming my favourite thing to bake! This time it's a Coconut and Lime cake from Levi Roots. I added my own lime glaze to keep it even more of a zingy kick and changed a few of the ingredients. You can never have too much citrus in a cake!

Ingredients:
175 self-raising flour
1 tsp Bicarbonate of soda
175g baking spread
175g caster sugar
3 eggs, lightly beaten
50g desiccated coconut
Finely grated zest and juice of two limes

For the glaze:
125g icing sugar
Finely grated zest and juice of one lime
4 tsp of water

Method:
1. Preheat the oven to 180 degrees. Adjust depending on your oven if you have too.

2. Put the flour, butter, bicarbonate of soda, eggs, coconut, caster sugar and lime in a large mixing bowl.

3. Use an electric whisk, start off slowly and then gradually increase the speed. Mix together until the batter looks light and fluffy.

4. Pour the batter into a lined and greased loaf tin before popping in the oven for around 40 minutes. Make sure you keep an eye on it as it cooked very quick!

5. Once baked, take it out and leave it to cool for ten minutes in the tin before popping it on a wire rack to cool completely.

For the glaze:
1. Pop all the ingredients into a bowl and mix until you get the desired thickness.

2. Pour over the loaf once it has cooled.

Let me know on Twitter if you decide to make and I'd love to see a picture. Happy baking!

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Review: Peyton and Byrne, Covent Garden

Last week I met Sarah for lunch in Covent Garden with the intention of stuffing our faces in a new Nordic joint. But alas it didn't officially open until the next day so Peyton and Byrne was plan B. But we didn't settle as it was an excellent choice!

Peyton and Byrne is situated in the heart of the bustling Covent Garden, right next to the theatre showing the Lion King. Serving a variety of temping baked treats, squishy, overflowing sandwiches, savoury warm salads and luxurious hot drinks, it's the perfect haven from the busy streets. It's not cheap but you get what you pay for - everything we tried was delicious. They certainly don't scrimp on the sandwich fillings!

After much deliberation, I opted for the mozzarella, pesto and roasted vegetable seeded ciabatta and a miniature lemon drizzle cake. The sandwich was absolutely delicious! Filled with huge chunks of flavoursome roasted corvette, aubergines and peppers, topped with slabs of creamy mozzarella, drizzled with a generous helping of pesto and sprinkled with peppery rocket, it was a force to be reckoned with! One of my favourite combinations in a sandwich.

I finished off with a tasty lemon drizzle cake. With just the right amount of zing and a generous topping of citrus icing, it was the perfect sweet treat to finish off a great lunch. Although I couldn't resist eyeing up Sarah's hot chocolate....

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Recipe: Christmas sticky toffee pudding

A few weeks ago Whitworths invited me along to a baking master class hosting by the first GBBO winner Ed Kimber. We were given a the chance to make his alternative Christmas pudding - a rich sticky toffee pudding. I'm not a fan of traditional Christmas pudding so this is perfect. It's really quick and simple to make - you can even make it the day before!

Ingredients:
225g Whitworths dates
100ml rum
200ml water
175g light brown sugar
3 tbsp of honey
200g self raising flour
1 tsp of mixed spice
75g unsalted butter
2 large eggs
1/2 tsp of vanilla extract
1 1/2 tsp of baking powder
1/4 tsp of freshly grated nutmeg
50g Whitworths apricots, roughly chopped
50g Whitworths sultanas
50g of Whitworths crystallised ginger, roughly chopped

For the sauce:
50g unsalted butter
A pinch of sea salt
100g dark brown sugar
A splash of rum
100ml double cream

Method:

1. Preheat the oven to 180 degrees (160 degrees if fan) and lightly grease ten dariole moulds.

2. For the butterscotch sauce, place the butter, sugar and salt into a medium saucepan and cook over a medium heat until melted and smooth.

3. Allow to bubble away for few minutes before adding the cream, stirring to make a smooth sauce. Set aside whilst you make the puddings.

4.  To make the puddings, place the dates, water and rum in a medium saucepan and bring to a simmer and cook until a thick date paste has formed. Scrap the paste into a bowl and set aside for a moment.

5. Place the butter, sugar, vanilla and honey into a large bowl and use an electric mixer to beat until smooth and creamy.

6. Add the eggs one at a time beating until combined before adding the next one.

7. In another bowl, mix together the flour, spice and baking powder.

8. Add the dry ingredients to the butter mixture and beat on a slow speed until they just combine.

9. Add the date puree and the dried fruit and mix until smooth and combined.

10. Divide the batter evenly between the prepared moulds and place onto a parchment lined baking tray. Bake in a preheated oven for around 20 minutes or until the pudding springs back to touch. Remove from the oven and turn onto plates immediately.

11. Serve the pudding whilst hot with lashings of caramel sauce.

Tweet me if you decide to make them - I fully recommend it!

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Recipe: Carrot and Walnut Muffins

You can't beat a nice slab of carrot cake eh? Especially with some cream cheese icing. Cream cheese icing with orange? Even better! These delicious, addictive muffins were the second part of my Whitworths baking challenge. I loved the crunch of the walnuts paired with the soft sponge cake. While the sultanas helped to keep the sponge lovely and moist. Nothing like a bit of texture to help give a cake extra brownie points. I had to give these babies to my mother to take into worth before they disappeared in my belly!

Fancy making these beauties yourself? The recipe below couldn't be simpler! As always, tweet me if you decided to rustle them up. Not even your waistline will regret it!

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Review: The Wolesley Afternoon Tea

Afternoon tea at The Wolesley had been on my list for ages. I'd heard such good things about and after visiting for breakfast last year, it only upped my desire to visit for cake. I love the old-fashioned vibe of the place - it feels like you've gone back in time. My mum is my afternoon the partner in crime - we can sniff it out from a mile away. Naturally I treated her to Afternoon Tea for Mother's Day. Let's gloss over the fact I was a few months late. We got there in the end!

Never one to turn down a glass of champers, we opted for the champagne afternoon tea at £33. It's always seems a crime not to opt for bubbles if it's on offer. Included in the price were a selection of traditional sandwiches. Nothing too fancy but delicious all the same - sometimes the more traditional sarnies are the best. The smoked salmon was absolutely delicious. On the second layer was a selection of cakes and pastries consisting of a zesty lemon meringue, a rich chocolate cake, a juicy strawberry tart, marzipan battenberg and an incredible lemon cheesecake. Finally we each scoffed two fruit scones each with lashings of clotted cream and strawberry jam. It's safe to say we waddled out!

I really couldn't fault the service. We were made to feel very welcome and wasn't rushed through our cakes at all - as I found to be the case at The Ritz. We were left alone to enjoy it but someone soon popped up to offer to fill up our plates when we finished. We obviously opted for a second tray of sandwiches AND cakes. I liked the fact they topped up our tea with hot water when it started to get cold. I really can't recommend The Wolsely enough, it's such a pretty venue, the service is outstanding and it's reasonably priced. Definately one of favourite afternoon teas in London! 

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Recipe: Jam and Coconut Loaf

Last weekend I was abandoned for the last day of the football season and bored in the house. I haven't baked in months and stared at my Kitchenmaid looking all sorry for itself. I wanted something quick and simple to bake. After scouring my many cookbooks, I came across Nadia Sawalha's Fabulous Family Food and saw this simple recipe. It came out brilliantly!

Ingredients:

For the cake:

175g self raising flour, sifted

175g baking spread

175g caster sugar

3 free-range eggs, whisked

50g desiccated coconut

1 tbsp lemon flavouring

1 tbsp vanilla flavouring

1 tsp baking powder

For the topping:

4-6 tbsp strawberry jam

2 tbsp desiccated coconut

1. Preheat the oven to 180 degrees/gas mark 4.

2. Line a 900g loaf tin with baking parchment and grease with some butter.

3. Put all the cake ingredients in a mixing bowl, whisk until you have a smooth mixture. Pour it into the loaf tin.

4. Bake for 45-50 minutes. I popped some tin foil on it after 10 minutes to stop it from burning. The woes of having a fan oven!

5. Leave to stand in the tin to cool for ten minutes. Pop on a wire rack to let it fully cool down.

6. Once cooled, spread the strawberry jam on the top and sprinkle with the coconut.

Let me know on twitter if you manage to make it - I'd love to see a picture!

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Review: BB Bakery Afternoon Tea Bus Tour

As my birthday treat yesterday, my parents booked me on for Afternoon Tea on the BB Bakery tour bus. Set on a vintage red London Routemaster bus, the travelling bakery sets off from 8 Northumberland Avenue for a 90 minute whistle stop tour of the best sights in London town. You'll be able to gaze in awe at Big Ben, Buckingham Palace, Harrods and many more. You get a good selection of French pastries alongside a delicious cupcake and buttery scone. I would have personally preferred a few more sandwiches as I have savoury tooth but I soon scoffed my fair chare of the delicious cakes. The mushroom quiche and chocolate macaroon were my favourites - I'm drooling just thinking about them.

It's certainly not cheap but it's well worth it for a special treat. It's such a novelty way to see the best parts of the city whilst stuffing your face - I'd definitely recommend you jump aboard!

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